Fabulous new meals

Hello! I'm back for a quick post. The last few months have brought a lot of food changes to our home. With PTA meetings, cub scouts, girl scouts, friends, etc, it's getting harder to be home for meal prep. Plus, I'm not experimenting as much, so we're making old favorites over and over again.

A few years ago, I did a workshop for the ladies in my church on meal planning.  I even blogged about it. Fast forward to this month, where I'm doing this same workshop in my new area.  As I'm looking over my materials and sprucing them up, I was reminded of my old neighbor who used to plan meals 6 weeks in advance. I was also reminded that I had sat down and done that as well.  When it came to execution though, I don't think it lasted long. 

However... I think my family is at the point now that we need this. It would be more stable and easier to plan.

 

(This one is more like our house!)

This looong story (sorry!) lead me to look at the new recipes we've made and loved the last few months. I have them all on a Pinterest board, but would like to share them here as well so they are all in the same spot.

Here they are- all pictures belong to the original blog.  Have fun!

 Quick and Easy Chinese Orange Beef

by Our Best Bites

 My 10yr old son has been asking for orange chicken. I found this recipe and had beef so we made it.  Let me just say, I really, really dislike Chinese food. But this dish? LOVED it!

 

Crockpot Boiled Peanuts

My husband served his mission in South Carolina. This is a popular street food there. He was in heaven! 

 

 Crock Pot Santa Fe Chicken

by Skinnytaste.com

I LOVE this dish.  It's so simple, but full of flavor. It makes a TON, so make sure you have lots of people to eat it! I serve it on rice, or even just plain. I like to add some crushed tortilla chips for some texture.

Spicy Turkey Lettuce Wraps 

by Our Best Bites

Another WOW from Our Best Bites. I really enjoy this dish. 4 out of 5 family members loved it as well. The 1 who didn't is my 7yr old daughter who doesn't like anything. Quick, easy, HEALTHY, and yum! 

 

This recipe is called The Best Pot Roast... Ever!  and it really is!

by youretoocrafty.blogspot.com

Make sure you make potatoes or rice with it so you have something to sop up the amazing gravy!

 

 This is a simple, yet delicious meatloaf recipe. 

1 lb ground beef or turkey

1 egg

1 box stuffing mix

1 cup water

Mix everything together and press into a loaf pan.  Bake at 350 for 45 minutes. Yum! 

And finally...

 Pork Carnitas

by mykitchenescapades.com

So. Very. Good. 

It is mandatory to broil the meat after cooking it. I cooked it in the crockpot, and it was really good. However, after broiling it- Amazing!

I think that's good for today.  There are some more great meals on my Pinterest board, and I'm always adding more.

Mexican Street Corn- Secret Recipe Club

Welcome! Today is the best day of the month... Secret Recipe Club time!  Here it is...posting time...and I'm still writing the post! Sorry! I actually had the recipe done weeks ago, but life has been crazy with school starting, PTA, Michael getting his tonsils/adenoids out...etc. But, here we are!

I'd love to introduce you to Rhubarb and Honey. Kimberly is the boss on this wonderful blog. Her pictures are amazing, and it was so hard to pick just one recipe!

I was making a Mexican feast, which is quite common around here, but with all new recipes. Kimberly had a Mexican side dish that was perfect. Mexican Street Corn! Now, you have to know that I've tried this corn before, and wasn't a fan. It was too messy, and too mayonnaise-y. But, do you know how brillant Kimberly is? She takes the corn off the cob, and serves it all mixed together. It was WONDERFUL!  I seriously thought that I would be the only one to eat and like it, but you know what? EVERY family member, including the 3 kids, LOVED it! This recipe is a keeper!


Mexican Street Corn

1 pound frozen corn (defrosted before using- or cut the corn off of fresh cobs)
2 tablespoons butter
1/4 cup mayonnaise  (I actually used sour cream. I liked the taste of it a lot better!)
1/2 cup grated cotija cheese (grated parmesan can be substituted)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste


1. Drain defrosted corn in colander; dry on papertowels, removing as much water as possible.
2. Heat large skillet over medium-high heat; add butter and melt.
3. Add corn to skillet; cook, stirring occasionally, approximately 10 minutes or until most of the kernels have browned.
4. In a large bowl, combine roasted corn, mayonnaise, cheese, and spices. Stir to combine.
5. Serve.

NOTES: For creamier street corn, increase the mayo to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.

**Thank you so much Kimberly for creating a dish that my entire family loved! You don't know how rare that really is!

Enjoy!

Green Verde Enchiladas

 

It's that time again! Time for a recipe from the Secret Recipe Club! This is such a fun club. I get secretly assigned to a brand new blog, and get to cook anything I want from it. 

This month was especially fun. I was assigned Prevention RD. Nicole is a registered and licensed dietitian. Her blog has a great mixture of food, all with a great balance for eating healthier. I was especially happy to see that she had done MY blog a few months ago! She made Crispy Baked Breakfast Taquitos! Check out her beautiful pictures. 

 

So, now it's my turn to make one of her recipes shine, and let me tell you, it was super easy! I picked these amazing enchiladas. They require you making your own Verde (Green salsa), but it was really pretty easy, and so, so worth it.  I would recommend doubling the salsa. I also made the mistake of using the whole 8oz of cream cheese, instead of 4.  That made these waaay too rich and creamy, and overpowered the salsa. That is not recommended! But, even with that mistake, we could tell that this recipe is a keeper. 

 

These are tomatillos, the basis of green Salsa Verde. My local grocer sells them, and they are becoming increasingly popular.  You peel them, chop them up, and add them into the salsa. They are great raw, and they are fabulous roasted.

 

Green Verde Enchiladas
Adapted from Prevention RD for the Secret Recipe Club

(I would recommend doubling the sauce ingredients!)


12 tomatillos, paper skin removed and cut in half
2 poblano peppers, quartered
1 head of garlic
1/2 large onion, cut into large chunks
1/4 cup cilantro
1/2 tsp salt
1/4 tsp cumin
12 oz boneless, skinless chicken breasts, cooked and shredded (A rotisserie would be fabulous)
4 oz 1/3 reduced fat cream cheese, cut into cubes
6 oz part-skim Monterrey jack cheese, shredded
10 whole wheat tortillas



In a large skillet, combine tomatillos, poblano peppers, garlic cloves, and onion. Allow to dry roast over medium heat 3-5 minutes until tomatillos become very soft, garlic and onion begin to brown and peppers begin to blister.

Add peppers, tomatillos, garlic cloves, onions and cilantro to a food processor and process until smooth.

Add tomatillo sauce back to skillet. Season with salt and cumin. Season additionally to taste with salt and pepper. Allow to simmer over medium low heat for 3-5 minutes. Reserve 1/2 cup of tomatillo sauce. Set aside.

Preheat oven to 375 F.

Add shredded chicken to remaining sauce in skillet over medium low heat. Add cubes of cream cheese to sauce. Stir to blend.

To assemble, spray 9 x 13 pan with non stick cooking spray. Spread 1/4 cup of reserved sauce in bottom of pan. Spoon 3-4 tablespoons of chicken mixture onto one side of the tortilla; roll to close. Lay seam side down in pan. Repeat process until all filling or tortillas are gone.

Top enchiladas with 1/4 cup remaining sauce. Top with shredded cheese. Bake for 20-25 minutes until cheese is bubbly and starting to brown.

Yield: 5 servings (2 enchiladas each).
Nutrition Information (per serving): 501 calories; 15.4 g. fat; 67 mg. cholesterol; 653 mg. sodium; 58 g. carbohydrate; 6.2 g. fiber; 32.6 g. protein


Thank you Nicole for the fabulous recipe!

Enjoy!

Honey Chipotle Chicken

Happy Tuesday everyone! In case you missed it on Facebook, this recipe was featured on Perry's Plate yesterday. Thanks again Natalie!

Since we just had Thanksgiving, I thought some Mexican food might be in order, just to have something different! This recipe is quick and easy; very versatile; and the flavor is truly amazing!

Recently, I spotted a dish from a restaurant that sounded really, really good. Honey Chipotle Chicken! I haven't tried the ones at the restaurant yet, but I thought I'd give it a try at home. It was perfect. The lime and honey added smoothness and tartness; with the chipotle adding it's smokey kick. 

If you've never used Chipotle in Adobo Sauce before, no fret. It is found in the mexican aisle by the salsas. You only usually use one pepper, and maybe some sauce. It's really spicy! The rest of the chipotles and sauce can be chopped up, placed by Tablespoons into ice cube trays, and frozen for later use!

Now, on to the recipe!

Honey Chipotle Chicken 
The Double Dipped Life

 In a bowl, mix the following ingredients:

6 Tb honey
5 Tb lime juice (1 large lime)
1 Chipotle Pepper in Adobo Sauce, finely chopped
1/2 - 1 teas Chipotle sauce
1/2 teas garlic pepper

Add 3 cooked chicken breasts, or the meat off of one rotisserie,  and toss.  Let the chicken marinate for at least an hour, up to overnight.

Isn't that easy? You can now use the chicken for so many yummy things!  Use in Quesadilla's, burritos, enchiladas, taco salads... any Mexican dish you want!

Enjoy!

Grandaddy's Tostado Sauce

I grew up in Arizona, poolside! My memories include long swimming days at my Grandparents with yummy food cooking away on the bbq or in the kitchen. The two recipes that I can attribute to my Grandaddy are his teriyaki sauce and this. Spicy, flavorful, run-down-your-arm goodness of Tostado Sauce. I don't know what it is about this sauce that makes it so addicting, but it's the only thing worthy of topping tostados! Just trust me on this.

Grandaddy's Tostados

Corn Tortillas: Spray each side with cooking spray, and lay on a cookie sheet. Cook in a 450 degree oven for 3-5 minutes. Flip, and cook for another 2-3 minutes until crisp. Watch carefully!

Tostado Sauce:

1 can diced tomatoes, drained

1 can diced green chilies

1 small onion, diced

1 Tb white wine vinegar

1 teas ground garlic

Salt and Pepper to taste

Ok, so here's the trick. Put all these yummy ingredients in a bowl, and mix them up- not with a spoon, mind you, with your HANDS! That's right. Reach in there and squish things up. Somehow, it just works better. I promise. 

Make your favorite tostados. Toppings can include beans, cheese, tomatoes, sour cream, lettuce, olives, guacamole, chicken, etc. 

Then, top with the magic sauce.

Enjoy. 

Caution: Will need lots of napkins! 

Tomatillo Guacamole

I love guacamole. Unfortunately, I'm the only one in my house to love it! So when I make it, I do it in small batches, or I'd be eating it for days!  I found this guacamole recipe on Whats Gaby Cooking, and thought it sounded super yummy. I love avocados. I love tomatillos. How could I lose?



This does take a little longer because you are roasting the tomatillos. If you've never used tomatillos before, they are a very versatile, easy vegetable. They look like green tomatoes, but have a papery covering.




They are the main ingredient in Salsa Verde, or green, salsa.  They can be eaten raw or cooked- roasting is recommended.  This guacamole is more sweet than I'm used to, so plan for that. It is great on chips, but also on veggies!



Tomatillo Avocado Guacamole Dip
Whatsgabycooking.com

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6


Ingredients

2 avocados, seeds and skin removed

zest and juice of 1 lime

2 small clove garlic

1 teas salt

1 teas pepper

1 teas honey

1/2 jalapeno, seeds removed

1/4 cup cilantro

1/4 cup white onion, diced

6 medium Tomatillos, roasted


Directions

Preheat oven to 450 degrees.

Remove the husks from the tomatillos. Rinse under warm water well and wipe clean. Cut the tomatillos in half and place into a baking pan. Drizzle with olive oil and roast for 20 minutes until they are tender. Remove and set aside to cool.

Add all ingredients to a food processor and pulse for 1-2 minutes until smooth and creamy.

Enjoy!