Tag Archives: favorites

Beef chipotle burritos

Oh my gosh. This is so. Good.

And if you try to stay away from red meat, I bet it works great with chicken too.

Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.

Ingredients:

  • 1 1/2 pounds boneless beef round steak
  • 1 (14.5 oz) can diced tomatoes
  • 1/3 cup chopped onion
  • 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 1 garlic clove, minced
  • 6 (9 or 10 inch) flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
  • Pico de Gallo salsa*

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*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.

Ingredients:

  • 3 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • juice of 1 lime
  • 1/2 tsp salt

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Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.

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Chicken fiesta soup

Mmm, chicken fiesta soup.

If it’s seemed like I’ve done a lot of slow cooker recipes lately…it’s because I’ve done a lot of slow cooker recipes lately. Anyone else just not feel like cooking when you get home from work lately?

I can’t decide if I like this recipe better than the chipotle chicken soup, which happens to be from the same cookbook.

Ingredients:

  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 1 (14.5 oz) can stewed tomatoes, drained
  • 2 (4 oz) cans chopped green chiles
  • 1 (28 oz) can enchilada sauce
  • 1 (14.5 oz) can chicken broth
  • 1 cup finely chopped onions
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 3/4 tsp black pepper
  • 1 tsp salt
  • 1 cup frozen whole kernel corn
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • tortilla strips, for garnish (optional)
  • 8 oz shredded Cheddar cheese (optional)

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Chipotle chicken soup

I really, really enjoy this recipe. 

Just make sure you properly mince up the chipotle peppers, or else you’ll really clear out your sinuses in every other bite.

This one is adapted from Crock-Pot Classic Recipes, which I’ve been using a lot lately.

Ingredients:

  • 1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 tsp salt
  • 1 tsp cumin
  • 1 bay leaf
  • 3 to 4 chipotle peppers in adobo sauce, minced*
  • 1 medium yellow onion, diced
  • 1 (15.5 oz) can black beans, rinsed
  • 1 (15.5 oz) can great northern beans, rinsed
  • 1 (14.5 oz) can crushed tomatoes, undrained**
  • 1 1/2 cups chicken broth
  • 1/2 cup orange juice

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*Use your judgement here. The original recipe dictates only one pepper, which I obliged by the first time I made this recipe, but it is not enough. Also, the chipotle peppers I’ve noticed can vary in size a lot. So adjust accordingly for your own preferences, and make sure you get some of the adobo sauce in there, too.

**I can never find a 14.5 oz can crushed tomatoes and always have to get a bigger size. Can you find them?

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Jalapeno popper mac and cheese

This recipe hails from The Mac + Cheese Cookbook, written by two ladies who own a mac and cheese restaurant in Oakland called Homeroom.

This is one of those cookbooks where you actually want to read the additional information besides the recipes. I’d highly recommend it. Also, clearly their life is macaroni and cheese, so let’s just say they know what they’re talking about.

The jalapeno popper mac and cheese is a fairly simple recipe, combined with “mac sauce” – a bechamel-type sauce in the beginning of the book that is included in most of the recipes; it takes some work to make it. But it’s beyond worth it. 

Ingredients:

  • 8 oz uncooked elbow macaroni
  • 2 cups mac sauce**
  • 2 cups grated sharp Cheddar cheese
  • 1/2 cup cream cheese
  • 1/4 cup diced jalapeno pepper, plus extra for garnish*
  • 1/2 cup panko bread crumbs

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* I’ve made this with fresh jalapenos, jarred pickled jalapenos, and a combination – it’s all good.

*Mac sauce:

  • 3 cups whole milk
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp table salt or 2 tsp kosher salt

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Chicken bacon Ranch casserole

This is the casserole recipe I used to win the Kick-asserole competition

As I mentioned there, clearly, chicken, bacon, and Ranch has always been a great combination. The secret here is in the sauce – it really brings this dish up several notches on the awesome dinners ladder.

Many many thanks to FlavorMosiac.com, who look like they have some other really awesome recipes I’ll definitely be checking out.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 envelope Ranch salad dressing and seasoning mix
  • 1/2 cup shredded Parmesan cheese
  • 2 cooked boneless, skinless chicken breasts, shredded
  • 8 slices bacon, cooked and crumbled
  • 12 oz frozen peas
  • 1/2 tsp black pepper
  • 1 cup shredded Mozzarella

Will also need cooking spray.

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Rosemary and olive oil chicken tenders with chipotle mayonnaise

I made this for dinner last night, and am planning on preparing it again for lunch tomorrow. Because, holy crap.

So, I’m shamelessly in love with the rosemary and olive oil Triscuit crackers with Muenster cheese – those specific crackers with that specific cheese is my favorite snack.

After staring at the chicken tender recipe on the back of the box for months and months and months I finally decided to try it. I found a simple chipotle mayonnaise recipe off AllRecipes, which I will most definitely be using for other things as well.

Ingredients:

  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 tbsp water
  • 24 Rosemary and Olive Oil Triscuits, crushed
  • 2 tbsp fresh parsley
  • 10 – 12 chicken tenders (about 1 pound)
  • 1/2 cup chipotle mayonnaise*

*Chipotle mayonnaise:

  • 1/2 cup mayonnaise
  • 2 chipotle chilies in adobo sauce 
  • 1 tbsp adobo sauce

The chipotles in adobo sauce you can get in a 7 oz can. You’ll definitely have some leftover after this recipe. Which is good, because you’ll most certainly be wanting to make more of this mayonnaise.

You’ll also need cooking spray or butter for greasing.

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Feta and bacon stuffed chicken breasts

A few weeks ago, the husband and I were fortunate enough to have dinner with friends we don’t normally see, who literally moved to Maine yesterday. They served us this chicken, and I had to get the recipe.

Not surprisingly, it’s from the reputable AllRecipes.com here, and it’s very highly rated.

Also, even if we take out the bacon and feta (or don’t have it on hand), the oil mixture here is fantastic, as is the method of cooking chicken – super moist all the way through. I will definitely be using this technique in the future.

Ingredients:

  • 1/4 cup olive oil
  • 1 tsp lemon juice
  • 2 garlic cloves, minced
  • 1/2 tbsp dried oregano
  • salt and black pepper
  • 2 boneless, skinless chicken breasts
  • 4 oz feta cheese
  • 2 slices bacon, cooked and crumbled

Note: The feta and bacon are stuffed in the breasts (obviously), but then I sprinkle some over the chicken as well. You probably don’t need more than what I listed here, but feel free to have some extra feta on hand, or cook up one more slice of bacon just in case.

Also note: You will need toothpicks to hold the stuffed chickens together. 

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Chicken parm casserole

This is an excellent dish I first tried a few weeks ago, and we ate it outside on one of the first actual nice days of the year.

This chicken parm recipe is brought to us by GimmeSomeOven.com.

Ingredients:

  • 12 oz uncooked penne pasta
  • 2 cups shredded, cooked chicken (about 2 small chicken breasts)
  • 1 (24 oz) jar pasta sauce of choice
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup Parmesan cheese
  • about 1 tbsp dried basil (or 1/4 cup fresh, roughly chopped)

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Smoky mac and cheese

This macaroni and cheese recipe is adapted from SteamyKitchen.com, where it was originally a lobster mac and cheese.

I prepared the lobster mac and cheese for our most recent Game Night Food Competition – and I lost by just five points.

Cayenne pepper and nutmeg come together to create a perfect smokey flavor.

Add the lobster if you can. I didn’t just because, well, it’s expensive. But it is just as excellent without it.

Ingredients:

  • 1 1/4 cups uncooked elbow pasta
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 cups half and half
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • salt and black pepper
  • 2 1/2 cups shredded Cheddar cheese
  • 2 cups shredded Gruyere cheese*
  • breadcrumbs (optional)**
  • Parmesan cheese (optional)

*Please note for local folks: The Gruyere I used here is from Trader Joe’s, and I much preferred the Hannaford brand I used when making this recipe before.

**The breadcrumbs I used here, just to sprinkle on top, are Italian seasoned breadcrumbs; Panko breadcrumbs are used in the original recipe, because they’re for coating the lobster. Do use Panko if you’re cooking with the lobster.

Side note: Someone please buy me a cheese grater for my next birthday. It is the one kitchen item I did not receive as a wedding gift and I desperately need it, because this cute but laborious baby is what I’m currently using.

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