Chicken Quesadillas

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This came together quite easily and quickly on a weeknight.  I was surprised at how yummy they turned out!  It's a nice variation on regular cheese quesadillas.  James loved it, too, so I think it'll be a hit with your kiddos.

{What you need}

1 pound chicken, baked and shredded

1 Tbsp taco seasoning 

1 can Rotel

1 can black beans

1 Tbsp dried onion

1 cup shredded cheddar cheese

1/2 cup sour cream

12 tortillas

cooking spray

In a large saucepan, combine everything except the cheese, sour cream, and tortillas.  Stir until heated through over medium heat.  Start heating a separate frying pan with cooking spray on it.  As it heats, incorporate the cheese and sour cream into the chicken mixture and stir until cheese is melted throughout.  Take two tortillas and sandwich 1/6th of the chicken mixture in between them.  Fry one side on medium heat until crispy, about 4 minutes.  Flip and do the same to the other side.  Repeat with remaining ingredients.

Chimichangas

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These were amazing!  And actually very, very easy to throw together.  We had some leftover pot roast that made for delectable bites, but the recipe calls for ground beef.  Either one would be delish.  We loved it with the shredded beef.  You could also use shredded chicken or pork.

{What you need}

1 pound ground beef (or meat of choice)

1 small onion, chopped

1/4 teaspoon garlic powder

1/2 packet taco seasoning

1 teaspoon dried oregano

1/4 cup sour cream

1 can chopped green chilies

2 tablespoons white vinegar

1 cup shredded cheddar cheese

2 tablespoons melted butter

6 flour tortillas

Brown the beef, onion, garlic, taco seasoning and oregano in a large skillet over medium heat.  Drain off excess fat, and stir in the sour cream, chilies, and vinegar.  Remove from heat and incorporate the cheese.  Take each tortilla and brush a little melted butter on one side.  With the buttered side down, fill each tortilla with about 1/3 cup beef mixture.  Fold each side into the center, then the top and bottom inward.  Place each chimichanga on a cooking-sprayed baking sheet with the seem down.  Bake at 450 degrees for about 15 minutes, or until the tortillas are crisp.  Serves up great with this Spanish rice recipe!

inspired by this recipe

Mexican Hot Chocolate

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Oh my word, this was amazing!  John requested it for his birthday meal so I searched online for a unique hot chocolate recipe, and this one is just perfect.  Plus, what is fall without some hot chocolate?  (We had friends over and I made this x 9)

{What you need}

3 Tbsp instant hot chocolate mix

1 Tbsp chocolate syrup

1/2 teaspoon ground cinnamon

1 pinch chili powder

1/4 cup milk

3/4 cup water

Add all ingredients to a pot, whisk until blended, and heat to a simmer, or until it gets as hot as you like.

original recipe here

Navajo Tacos/Mexican Haystacks

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These have long been favorites of mine and I think I've finally perfected the recipe.  These are great for a fun family dinner or even for entertaining a larger party.  

{What you need}

scones/fry bread 

{this recipe is great, or I just buy the frozen roll/scone 

dough for convenience and it's awesome)

oil for deep frying 

1 pound ground beef

8 oz cream cheese

1 packet taco seasoning

water

1 can refried beans

{topping ideas}

shredded lettuce

grated cheddar cheese

sliced avocado

diced tomatoes

diced onion

diced olives

sour cream

salsa

In a large skillet cook meat with the taco seasoning and the amount of water according to the taco seasoning packet.  Drain juices and add beans and cream cheese.  Heat through and stir until evening incorporated. 

In a medium sauce pan heat oil to 375 degrees.  Deep fry scones according to package directions and drain on a paper-towel lined plate.  Top with meat mixture and toppings of choice.  Serves great with this spanish rice!

Lime Chicken Fajitas

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I'm not usually one to think of Fajitas as an option for dinner--they just never really pop into my mind.  I think I've had them maybe a total of three times in my life.  But I've been trying to think outside the box lately and I realized I just so happen to have the ingredients for these fajitas on hand. THEY WERE DELICIOUS!  John and I were both so surprised at how much we like them.  They were so easy, too, and super healthy!  I think these puppies are a new addition to our rotation.

{What you need}

8 boneless, skinless chicken breasts, sliced into strips

1/2 cup lime juice

1/2 teaspoon pepper

1 teaspoon garlic salt

1 large onion, cut into rings

1 large green pepper, sliced into strips

1 large red pepper, sliced into strips

2 Tablespoons butter

flour tortillas

{other}

guacamole

salsa

cheese

sour cream

Combine the chicken, pepper, garlic salt, and lime juice in a tupperware and secure the lid tightly.  Shake the container so that the chicken gets evenly coated in the seasons.  Let sit as long as you can, up to several hours in the fridge if you have time.  In a large skillet, melt the butter and add the vegetables.  Saute for about 4 minutes, or until the onions start to caramelize.  Remove the vegetables and add the chicken.  Cook until no longer pink inside, about 5 minutes, then add the vegetables again and heat through.  Serve over warm tortillas with your choice of condiments.

(Inspired by the recipe 'Family Fajitas' from "Favorites")

Taco Soup

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Such an easy recipe.  We had pretty much everything on hand already, and it all came together quite nicely for an impromptu dinner party.  It was a major hit, everyone went back for at least seconds!

{What you need}

2 pounds ground beef, browned with the fat drained

3 cans stewed tomatoes

2 cans kidney beans

2 cans garbanzo beans

1 can pinto beans

2 cans corn, drained

1 can green chilies

1 packet taco seasoning

1 packet ranch dressing mix

1 Tablespoon onion powder

1 cup water

{toppings}

sour cream

shredded cheese

tortilla chips

guacamole

Combine all ingredients {including the juices of the canned beans--don't drain them} and heat on medium-high until heated through.  Add more water if you want it "soupier."  We served it with this cornbread, this honey butter, this fruit dip, and an assortment of fruits for dipping.  It was such a great meal!

Easy Spanish Rice

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Super easy and delicious addition to a spanish or mexican meal.  I'm not typically a huge fan of red spanish rice (I prefer the green, lime-cilantro variety) but this was extremely surprising and I just loved it!

{What you need}

2 cups uncooked rice

4 cups chicken broth

2 cups favorite salsa

2 teaspoons minced garlic

In a large sauce pan combine rice and garlic.  Add chicken broth and salsa and mix thoroughly.  Bring to a boil and then cover and reduce heat to low.  Simmer for 20 minutes, or until rice is cooked through.  Let stand 5 minutes and fluff with a fork.

Jill's Bean Dip

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Jill has been a loyal contributor to Nummies since it's dawn.  We love her around our house.  For many, many reasons.  This bean dip being one of them.  Check out her food blog if you want your socks knocked off.

{What you need}

2-3 cans diced green chilis

2 can spicy jalapeño rosarita retried beans

1/2 sweet onion diced

1/2 cup sour cream

1 8oz. Cream cheese

Cilantro chopped

Cheddar cheese shredded 

Mix all ingredients together in a bowl and then pour into a 9x13 cake pan. Cover the top with more shredded cheese. Bake at 350 degrees for 45 minutes uncovered.

(compliments of The Hart of Good Eats)

Yucatano Deliciosa

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This was a favorite on the mission.  Sister Chapman would sometimes make it when she and President would have the missionaries over to the mission home for some good home-cooking.  It is so easy and you can multiply it to make loads!  I had forgotten about this recipe until recently and was so excited when I happened upon it again!  I made a few variations, but this one is another Sister Chapman winner.  It looks intimidating with the list of ingredients, but most of them are ones you'd already have around the house.

{What you need}

2 pounds lean ground beef

1 15oz. can crushed tomatoes

4 cups water

4 teaspoons sugar

2 teaspoons chili powder

1 1/2 teaspoons salt

1 large onion, diced

3 teaspoons garlic powder

2 teaspoons oregano

1 1/2 teaspoon cumin

1 1/2 cups uncooked rice

1 can black beans

1 can kidney beans

1 can garbanzo beans

Fritos

sour cream

shredded sharp cheddar cheese

Combine all of the ingredients in a pot except the beef, onion, and 3 cans of beans.  Simmer with lid on for 20 minutes.  While that is cooking, brown the ground beef and onions.  Add the beans the last five minutes of simmer time.  When the rice is cooked add the beef and onion to the pot.  Serve hot on chips with sour cream and cheese.

Other topping ideas:

lettuce

chopped tomatoes

chopped green onions

chopped black olives

Ranch dressing

Shredded Sweet Pork Salad

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I have been dying to find some good recipes for a "Cafe Rio"-esque spread, and I think after modifying some different ones here and there, I got the winner! I made this for my family and it was a major hit. My dad, who has a very sophisticated palette, told me it was exponentially better than Cafe Rio! Ha ha, I feel like Elaine and the Soup Nazi! Anyway, this is a great dinner you can make in bulk to serve a lot, and it keeps well in the fridge if you don't finish it all (pretty unlikely, though!). Let's get this fiesta started!

{What you need}

tortillas (I like the Costco kind you cook yourself)

romaine Lettuce (I like it shredded)

black or pinto beans

pico de gallo to taste

sweet shredded pork

cilantro lime rice

creamy tomatillo dressing

lime wedges

tortilla strips

guacamole

sour cream

crumbled cotija cheese or parmesan cheese

{Pork}

3 lb pork roast

1 cup brown sugar

1 cup Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a slow cooker for about 8 hours on low. About an hour before serving remove roast from slow cooker and shred it. Dump out all cooking juices and place shredded roast back in slow cooker and add

1 cup brown sugar

1 c red enchilada sauce

{Cilantro Lime Rice}

4 cups water

2 cups rice

4 cubes chicken bouillon

4 tsp garlic powder

1 TB canola oil

2 TB fresh lime juice

1/2 bunch cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion and chilies in food processor. Add rice to water and bring to a boil. Add bouillon, garlic powder, canola oil, and lime juice, and cook for the duration it says on the package of rice.

{Creamy Tomatillo Dressing}

3 tomatillos, peeled and quartered

juice of 1 lime

1 cup butermilk

1 cup mayonnaise

1 cup sour cream

1 pkg dry buttermilk ranch dressing mix

1 cup fresh cilantro

6 green onions with ends, chopped

2 gloves garlic, minced, or equal amount of powder

3 tsp sugar

1/2 jalepeno, seeds removed

Put all ingredients in a food processor or blender and mix well. Refrigerate for 1 hour before serving.

To assemble:

Take your tortilla and add rice and beans and pork as desired. Top with lettuce, sour cream, guacamole, tortilla strips, pico de gallo, cheese, dressing and lime wedges as desired.

Thanks to Sisters Cafe and Favorite Family Recipes for inspiration

Shrimp Chipotle

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I never thought I'd marry someone who hates seafood, but John despises it. Luckily he is perfect in every OTHER way, so he makes up for it. I do miss seafood, though. Although I have never made this for my hubby, I have dreamed about it on occasion and long for the day when I can eat this dish and still kiss John afterwards without grossing him out with my shrimp breath. To be honest, though, this dish is pretty close to worth it even if I can't kiss him after! This is seriously one of my all time favorite dishes. Ever.

You could try to substitute the shrimp for chicken, but I have never done that.

Mmmmmmmm...shrimp chipotle........

{What you need}

2 whole tomatoes

2 garlic cloves

2 whole chipotle peppers

1/2 tablespoon cumin

1/2 tablespoon oregano

1/3 cup vegetable oil + 2 tablespoons vegetable oil

10 large raw shrimp, peeled and cleaned (or more, if you like)

1/2 cup sour cream

cooked white rice or angel hair pasta

cut limes for garnish

Preheat oven to 400 degrees. In an oven proof dish roast tomatoes and garlic for 5 minutes. This is where a lot of the flavor comes from. In a blender or food processor, puree the tomatoes, garlic, and chipotle peppers for approximately 30 seconds. In a heavy sauce pan add the puree and cumin, oregano, and 1/3 cup vegetable oil. Cook over medium heat for 15 minutes, stirring constantly.

In a heavy saute pan over medium high heat, add the 2 tablespoons of vegetable oil and heat until hot, but not smoking. Add the shrimp and saute for two minutes on each side.

Add the chipotle sauce and the 1/2 sour cream to the heated pan and thoroughly blend until hot. Serve with hot white rice or angel hair pasta and garnish with cut limes.

(Compliments of Jackie Durrant)

Honey Lime Enchiladas

Wow. So I had these very enchiladas recently at several different parties within only a few weeks and figured that meant they deserved to be on this blog, for all my followers to have. They are so delicious, especially with extra honey and less chile powder. The recipe comes from a favorite blog I follow, The Sisters' Cafe. I have never been disappointed by anything I've tried from it. I feature a lot of the recipes I try from it on here, so if you check out that blog and don't know where to start you can start with the ones here. And you should definitely start with these enchiladas! Easily doubles, or triples if you're extra hungry:) The meat and sauce mixture also makes a great addition to a taco salad.

{What you need}

1.5 lbs pork or chicken, cooked and shredded (I poach it)

{Sauce}

1/3 c honey (I used about 2/3 c)

1/4 c lime juice (I used about 1/3 c)

1 Tb chili powder (I used about 1/2 Tb)

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

(I love the Costco unbaked variety, you'll have to fry each one)

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

(Compliments of The Sisters' Cafe)

Tres Leches

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In honor of Cinco de Mayo I made this yummy Latin American dessert for a family get-together we had. It's great for summer parties. Tres Leches is a a soggy cake, so for those of you "texture sensitive" peeps, this is not for you. But for the rest of us, Feliz Cinco de Mayo!!

{What you need}

1 cup sugar

5 large eggs, separated

1/3 cup milk

1/2 teaspoon vanilla extract

1 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon cream of tartar

{Milk syrup}

1 can (12 oz.) evaporated milk

1 cup sweetened condensed milk

1 cup heavy cream

1 teaspoon vanilla extract

1/2 tablespoon almond extract

Preheat oven to 350. Generously butter a 13x9 inch baking dish.

Cake: Beat 3/4 cup sugar and the EGG YOLKS until light and fluffy, about 5 minutes. Fold in milk, vanilla, flour and baking powder. Beat the EGG WHITES to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-40 minutes. Let the cake cool completely in the dish. Pierce the cake all over with a fork, taking care to not tear it up.

Syrup: Mix all syrup ingredients together until well blended. Pour the syrup over the cake, spooning the overflow back on top. Cover and let sit in fridge for 1-2 hours until the syrup is all absorbed.

Garnish with fresh strawberries, mangos, blueberries, etc., with either ice cream or fresh whipped cream. Enjoy!

(Compliments of Mary Luz Mejia)

Baked Creamy Taquitos

My mission mom is adorable!! Sister Chapman sent me this recipe and sounded so excited and tickled about my cooking endeavors. I am so touched that she would take the time to contribute to my efforts with this blog! Plus she is an INCREDIBLE cook and I am honored to feature some of her recipes. She is not a first-time contributer, and hopefully, on behalf of my husband and myself and any of you who make her featured recipes, she's not a last-timer, either!

{What you need}

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder (you can leave

this out if you don't want it too spicy)

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken (or beef, or pork)

1 C grated pepperjack cheese

small corn or flour tortillas

kosher salt (I just used regular salt)

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time.

Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the

ends start to get golden brown.

Serve with sour cream, salsa and guacamole for dipping. I also served them with lime tortilla chips and bean dip. John and I loved this recipe so much. Mucho delicioso!!

Recipe by OurBestBites.com

(Compliments of Sister Chapman)