Business/Party Nacho Cheese Dorito Chicken

The last ten weeks have been like nothing we have ever experienced.  I have used the words “quarantine”, “shelter-in-place”, “Covid19”, “Coronavirus” so much that even my 6 year old understands everything is completely different because of one of those words.

I have been introduced to Zoom calls.  While not my favorite thing, I understand it is a way to connect and get to “see” others.  I also understand like many that you only have to be presentable from the waist up!  Business/Professional/Put Together on top and Party/Whatever/PJ pants I have been wearing for three days on the bottom.

During this ten weeks of our “Corona Chronologicals”, Will (14.5) and Chris, my hubby, have talked about the idea of a Mullet.  (Like “Business in the Front, Party in the Back” haircut.)  Will had no where to be and why not go for this look during his time off.  Chris watched a few Youtubes and felt confident that he could make this look happen.  So, a couple Saturday nights ago, on our outdoor deck, Chris and Will proceeded to make a memory with hair clippers. Within a few minutes, Will was ready for business and party!  I will admit that Will could pull off any haircut.  (The kid has good hair!)

This whole experience of Zoom calls in PJ pants and teenagers with mullet reminded me of a meal.  A meal that says, “I look like a hot mess with the ingredients I bring to the table but trust me.  I mean business!”  A meal that says, “Yes, I have Nacho Cheese Doritos all over me but guess what Fancy Pants?  You are going to be drooling over the business I bring to your mouth.”  

wp-1589980261211184751905213744078.jpg

In all seriousness, my boys loved that this momma brought a little party to the dinner table.  Don’t knock it until you try it.  Seriously, we are all trying new things right now.  Go for it!

Looking Forward,
Amanda

wp-15899803080828224395698812975322.jpg

Nacho Cheese Dorito Crusted Chicken 

4 chicken breasts, pounded
1 cup mayo
1 t Italian seasoning
2 cups Nacho Cheese Doritos, crushed
¼ cup butter, melted

Preheat the oven to 350 degrees.
Put chicken breasts in a zip-lock bag and pound to flatten.
Combine mayonnaise and Italian Seasoning in a pie plate.
Crush Doritos in a zip-lock bag.  You want chips small.
Dip chicken breast into mayo mixture and then roll in Dorito crumbs.
Place in a casserole dish and drizzle with melted butter all over the chicken.
Bake uncovered for thirty minutes.

Rotisserie Chicken Tacos

Have you ever made a meal and then you feel like you completed cheated because it was so easy? Those are my favorite meals! Let me introduce to Rotisserie Chicken Tacos. Guys, this is so easy. First off, I am the girl that will always pick up a rotisserie chicken at the store. I mean all the work is done for you for 5 bucks.

Now you will take that magic chicken you bought and create chicken tacos that will have your family thinking you are a goddess in the kitchen. Chop up your favorite toppings and you are ready to roll. You have just changed the Taco Tuesday Game.

wp-15880917187153888367950023825815.jpg

Rotisserie Chicken Tacos
2 cups salsa (I used Mateo’s Salsa)
1 cup water
2 T tomato paste
½ t coriander
1 t chili powder
1 t ground cumin
1 small rotisserie chicken (picked up from Costco), meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
6 T vegetable oil
12 white 6” corn tortillas
8 ounces pepper jack cheese, shredded
4 cups shredded iceberg lettuce (I cheated and bought the bag)
8 ounces Monterey jack cheese or Cheddar Cheese, shredded

Toppings

Guacamole Homemade or My go-to
Sliced pickled jalapeños
Diced tomatoes
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro

Preheat the oven to 425 degrees.
Use baking sheets with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). Brush both baking sheets with oil. This will prevent sticking. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil. Set pans aside.
In a large skillet, place salsa, water and tomato paste. Using medium heat, stir and combine. Add the coriander, chili powder and cumin seasonings. Stir together completely.
Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
Beginning working on taco assembly, divide the pepper jack between the 12 tortillas.
Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack. Leave some room around the edges so your tacos will not be too full (yet!) Now top the tacos with Monterey jack cheese.

wp-15880918411318620350919978879257.jpg
Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate halfway through for even browning.
Remove tacos from the oven. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it. Add the lettuce at this time.

wp-15880917566787298010546663267366.jpg
Serve hot with whatever toppings you want including diced tomatoes, pickled jalapeños, thinly sliced red onion, avocado wedges, sour cream, guacamole, lime juice, fresh cilantro, etc.

Make Your Own Pizza Night

One item on our summer bucket was “Make Your Own Pizza Night” We have done this several times but we jazzed it up with our head chef, Whitaker!

20190610_2028167234816724152321253.jpg

You can buy pre-made dough or make your own. This is my go to Pizza Dough. If you want to try something different, Trader Joe’s has a great frozen Cauliflower Crust.

We are all about the ingredients in this house. Chop up what you want and add some variety. In my mind there can never be too many toppings. I love them all! Some our favorites: Mozzarella cheese (shredded or sliced), pepperoni, olives, sausage (cooked ahead), bell peppers, onions, jalapeños, and mushrooms.

We use pre-made pizza sauce to keep it easy. Once your dough is ready, start adding all the fun. It’s a great way to get everyone on the kitchen.

20190610_2001104166794505130413525.jpg

Slow-Cooker Pork Tacos with Fresh Tomato Salsa

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

20180118_200343420647319.jpg

1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

20180123_0856161895438293.jpg

Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda

 

 

Leftover Turkey- Salsa Verde Enchiladas

You have made it to the other side. You survived Thanksgiving. Memories were made. Food was yummy. And now you have leftovers. Don’t get me wrong. I love Thanksgiving leftovers but there is only so many turkey cranberry sandwiches one person can eat. My Texas roots always have me turn to Turkey Salsa Verde Enchiladas. You can use white or dark turkey meat. Add in some chips and salsa and you have a great meal.

20151129_1842141739676448.jpg

Turkey Salsa Verde Enchiladas

Flour Tortillas, 8 medium

3 cups Cheddar Cheese, shredded

3 cups Turkey, shredded

2 cups Salsa Verde

2 avocados, diced

1 small red onion, diced

1/2 cup cream cheese, softened

1/2 cup Fresh Cilantro, minced

I T olive oil

Preheat oven to 350 degrees.

In a small pan, add olive oil and onions. Cook onions until translucent.

In a medium bowl combine salsa verde and cream cheese until well blended.

In a 13×9 baking dish, cover the bottom with salsa verde.

Now begin assembling your enchiladas- lay tortilla flat and fill with turkey, cheese, red onion, avocado, cilantro and 2 tablespoon of salsa verde mix. Roll enchilada and place into baking dish with seam down. Continue until all tortillas are complete. Top enchiladas with remaining salsa verde and shredded cheese.

Bake enchiladas for 30 minutes. Then top cooked enchiladas with additional red onions, avocados, and cilantro.

Chicken Burritos /Tacos /Nachos / Whatever

I have a weakness for Mexican food. Seriously, I could eat it every day and not be sad. So, I ran across this recipe about one year ago. And I maybe cook it about every eight days. There was a week that I cooked it four times, once for us and then I happened to have three friends who just had babies and needed a yummy meal.

Don’t under-estimate the silly ingredients and lack of effort you need. It is a very versatile meal. Make tacos, burritos, pile up nachos, throw it in soup, whatever you want.

It is the perfect meal to take over to a friend or have ready for the family after a long day.

img_7358

3-4 chicken breasts, skinless, boneless
1 packet taco seasoning
1 packet Ranch seasoning mix
2 cups low sodium and fat-free chicken broth

This is the easiest thing you will do today:
Put chicken breasts, taco seasoning, ranch seasoning, and chicken broth in your slow cooker. Cook on low for 4 to 6 hours. Shred chicken with a fork and let it soak up the broth. Then you are ready to serve.

Fixing for your tacos/burritos/nachos/whatever
shredded lettuce, salsa, sour cream, chopped tomatoes, chopped onions, shredded cheese, corn/flour tortillas, tortilla chips

Lettuce Wraps in a Slow Cooker (WHAT?!?)

Welcome to Summer Break! I love not setting alarm clocks, hanging with my boys, and having a messy ponytail almost every day. In the summer, I still want to make good meals but want to soak up all the outside fun and adventures that we have planned. So welcome in Lettuce Wraps that you make in a slow cooker! Can I get an “AMEN!” These wraps are simple and very tasty. Chop a few things and forget about it. Throw some edamame on the side and you are ready for a pretty healthy meal that you did not give much thought to. I’m always looking for easy meals in the summer. So please share your go-to’s in the comments below. I would love to cook them up and share with our squad. Take it easy this summer and watch for recipes, summer ideas, books I’m trying to read while playing hot wheels, and random thoughts from my head.

Keep Singing and Dancing! We have so many reasons too!
Looking Forward, Amanda

 

20160218_195921 (1)Slow Cooker Lettuce Wraps

2 lb. ground chicken
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
1/2 cup finely chopped yellow onion
1/2 cup hoisin sauce
2 T soy sauce
Salt and freshly ground black pepper
1 (8 oz) can sliced water chestnuts, drained, rinsed, chopped
3 green onions, sliced
1 T rice vinegar
1 1/2 t sesame oil
2 heads iceberg lettuce, cleaned, separate lettuce leaves

Sauce
1/2 cup hoisin sauce
2 T soy sauce

Place ground chicken and garlic in a large skillet. Cook ground chicken throughly. Drain off liquid and pour mixture into a slow cooker. Add red bell pepper, onion, hoisin sauce, soy sauce, 1/2 t salt and 1/2 t pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.
Stir in water chestnuts, green onions, rice vinegar, and sesame oil, cook until heated through. I give this about 10 minutes. Season with additional salt pepper if you as desire.

Mix additional hoisin sauce and soy sauce for sauce. This will add a little kick for those that want it.

Fill your lettuce leaves with the chicken mixture and top with extra sauce if you are feeling crazy. Serve with cooked edamame.

If there are leftovers, they are very yummy the next day.