Chicken Suiza Melts

I don't know about you, but I am still recovering from Christmas and New Years...in fact, my tree and decor is still up (((gasp!)))  It doesn't help that I tweaked my lower back this week and ended up on a heating pad for the first part of the week.  Whatever the reason, my house is still thrashed and I still feel like I ran a 2 week race.   It is times like this (as well as many other times our crazy schedule has us running, running, running), I love a super quick and easy meal that is super tasty for the entire family and makes minimal mess.  This recipe definitely fits that bill.  I made the kiddos little sliders using Hawaiian Sweet Rolls and made ours using store bought Kaiser Rolls.  This delicious 15-minute ditty is a definite repeat for sure!

Chicken Suiza Melts
Recipe Source:  Cassie Craves via Everyday with Rachael Ray

• 1 TBSP extra-virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• Juice of 1 lime
• 1 TBSP honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie chicken, skin discarded and meat shredded
• 4 crusty sandwich rolls, split
• 4 slices Monterey jack cheese

Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt.

This recipe has been linked up at:
The Country Cook
Tidy Mom
Simply Sweet Home
This Chick Cooks

BBQ Chicken and Pineapple Quesadilla

This combination worked beautifully, amazingly, and scrunptiously.  Seriously, don't even question this one, just try it!

BBQ Chicken and Pineaaple Quesadilla
Recipe slightly adapted from:  Pioneer Woman

• 8 Flour Tortillas
• Butter
• 1-2 cups Grilled Pineapple.  I used the canned Dole Tropical Gold, each chunk sliced in half once grilled
• 3 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• Optional, Cajun or Creole Seasoning
• 3 cups Monterey Jack Cheese, Grated - I used a Cheddar, Jack, and Mozzarella blend
• 1 whole Jalapeno, Sliced - I grilled my slices to mellow them out a bit
• Cilantro, chopped - to taste
• 3 Tablespoons Barbecue Sauce, more to taste - My favorite is Bullseye original

Preparation Instructions
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)
(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)
Sprinkle with salt and pepper and Cajun or Creole spice.  Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.
Warm griddle over medium heat and put sizzling butter in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.
To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to a heated oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.  Black beans and rice make a GREAT side!

This recipe has been linked up to:
This Chick Cooks
The Country Cook
Tidy Mom
Simply Sweet Home

Chili Verde (Mexican Stewed Pork)

You all know how I feel about the Mexican food here in North Carolina.  It is simply horrendous.  Stuffing a Poblano Pepper with hamburger and Velveeta does not a Chili Relleno make.   There were so may choices for a true, authentic Chili Relleno smothered with ridiculously SCRUMPTIOUS pork green chili when we lived in Colorado....Hacienda Colorado, Los Dos Patrillos, Brewery Bar, just to name my favorites.  So, what's a girl to do??  Experiment and try a billion recipes until she comes up with a winner.  As far as pork green chili goes, this is a winner.  It is much thicker and much more meaty than the smothering kind, but OH SO FLAVORFUL!  We enjoyed this stuffed in flour tortillas and topped with cheese, sour cream, and lettuce.  My daughter (who comes by her obsession with Chili Rellenos honestly) made a cheese and green chili quesadilla and used it almost as a scoop.  Brilliant I tell ya! 
However you choose to eat it, just eat it.  It is spectacular!

Chili Verde, aka Mexican Stewed Pork
Recipe slightly adapted from:  Mel's Kitchen Cafe

• 2 TBSP vegetable or canola oil
• 5 pounds boneless pork roast, or boneless country ribs, trimmed of as much fat as possible
• Salt and pepper for seasoning roast.  I used salt and Montreal Steak Seasoning.
• 2 yellow onions, chopped
• 5 cloves garlic, finely minced or crushed
• 1 (15 oz.) can green enchilada sauce
• 3 (4 oz.) cans diced green chilies
• 3 (14 oz.) cans diced tomatoes with green chilies
• 1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ teaspoon black pepper

Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the pork, being careful not to crowd the pot (brown the pork in shifts, if needed). Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add the onion and garlic. Cook for 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker. Stir in the rest of the ingredients to the slow cooker. Cover and cook on low for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer vigorously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. DON'T SKIP THIS STEP!!!  Reducing the sauce is essential in deepening the flavor of the sauce.  Add the pork roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.

This recipe has been linked up at:
This Chick Cooks
Simply Sweet Home
Tidy Mom
The Country Cook
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Okinawan Takoraisu, aka Taco Rice

Today, you not only get an amazing recipe, but a little of the food-history behind it. 
In the 1960's, a Japanese chef took the love of American Tacos, popular with the US military stationed there, and gave it an Asian flair.  A hybrid if you will.  A wee splice.  A tweak.  Interestingly enough, it has now become one of the most well-known Okinawan dishes.  So, cliff-notes version:  taco flavors + Asian flair = major YUM enjoyed by all!
Everyone loved this dish, adults and kidlets.  There was something so subtle and special about the soy sauce in the taco meat...and then serving it over rice made it so cozy and scrumptious.  PLUS you get this amazing hot/cold thing that is amazing. 

お楽しみ !

Okinawan Takoraisu, aka Taco Rice
Recipe source:  La Fuji Mama

• 1 TBSP vegetable oil
• 3 cloves garlic, minced
• 1 cup onion, diced
• 1 pound ground beef - use a leaner mix.
• 3 TBSP Soy Sauce - I used low sodium
• 1 TBSP Chili Powder
• 1 tsp ground Cumin
• 1 tsp salt
• 1 tsp freshly ground Black Pepper
• 4 cups steamed rice
• 2 cups lettuce, shredded
• 2 cups tomatoes, diced
• 12 ounces Queso Blanco, crumbled OR 2 Cups Shredded Mozzarella Cheese
• 1 cup your favorite salsa
• 4 TBSP Sour Cream

Heat the vegetable oil in a saute pan over medium heat. Add the garlic and onion and saute until the onions are barely soft. Add the ground beef and break it into small chunks. Once the meat is cooked, add the soy sauce, chili powder, cumin, salt, and pepper. Let this simmer until the liquid reduces.
Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned beef.
Then top with the shredded lettuce, tomatoes, cheese, and salsa, and finish it off with a dollop of sour cream.

This recipe has been linked up at:
This Chick Cooks
Simply Sweet Home
Tidy Mom

Southwest Chicken Melts

My love for Hot Hoagies is no secret.  With the thermometer creeping up, and the need for light and easy meals going up with it, they are always high on the wish list for lunch and dinner.  I found myself-a-tweaking while making them and came up with a new twist that is truly spectacular.  Serve it with a salad, and/or some fruit, and you have a light and wonderful meal sure to please!

Southwest Chicken Melts

• 1 loaf french bread, cut lengthwise
• 2 cups cooked, shredded chicken (take some help from the store and get a store bought rotisserie chicken. You will use about 1/2 the meat to equal 2 cups)
• 1/2 cup mayo (you can use light)
• 1/2 cup sour cream (you can use light)
• 1 can (4 oz) diced green chilies, drained
• 1/4 teaspoon garlic salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/3 cup fresh cilantro, chopped
• 2 cups shredded cheese Mexican Cheese Blend

Preheat oven to 350 degrees.
Place french bread on large baking sheet.
Mix all topping ingredients together in a bowl.
Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
This Chick Cooks

Mexican Lasagna

Talk about a yum-i-licious, ultra gooey dish-o-delish!
I find lasagna it to be one of the upmost comfot foods whether it be a meat and marinara sauce type, vegetarian, or this one like this.  It feeds a crowd and can be made ahead of time to keep your evenings easier.  L. O. V. E. love it!

Mexican Lasagna
Recipe Source:  The ever-fabulous Melanie from Mel's Kitchen Cafe

• 1 1/2 pounds lean ground beef or turkey
• 1 yellow onion, coarsely chopped
• 2 garlic cloves, finely minced
• 1 (6 ounce) can tomato paste
• 1 TBSP chili powder
• 2 tsp ground cumin
• dash of ground cayenne pepper
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 ½ cup frozen corn kernels, white or yellow
• 1 (6 ounce) can olives, chopped ***I omitted because olives make me want to hurl****
• 9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup sour cream, light or regular
• 8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.
Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.
Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommys Kitchen

Shrimp Enchiladas

Cinco de Mayo is coming up! 
When we lived in Denver, it was a HUGE celebration.  Of course, when we lived in Denver, we were able to get simply PHENOMENAL Mexican food, though probably considered more Tex-Mex.  If you have never had a fresh Hatch Green Chili, you are missing out! 
Well, here in North Carolina....the Mexican food has been just sad...and bad.  We went to one place that actually made a "chili relleno" stuffed with hamburger and I am assuming American cheese...and that made me mad.  Just call me the Siggy Seuss of Mexican Food. 
(((sigh)))
Moving on...
For some reason, I had always been scared to try any kind of fish or seafood in a Mexican dish.  Not sure why.  However, after reading the reviews on this recipe, I knew I had to try it.  I am SO glad I did!  It was phenomenal!  It is creamy and rich but light at the same time.  SERIOUSLY delicioso!

Shrimp Enchiladas
Recipe Source:  another GREAT one from Mel's Kitchen Cafe

Cheese Sauce:

• ½ cup sweet red pepper, chopped
• ½ cup onion, minced
• ½ cup green pepper, chopped
• 1/4 cup butter
• ½ teaspoon oregano
• ½ teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 3/4 cup whipping cream
• 1 ½ cups Monterey Jack cheese or Pepper Jack cheese
• ½ cup sour cream

Shrimp Mixture:

• 2 tablespoons butter
• 1 ½ pounds shrimp, peeled, deveined and chopped into bite-size pieces
• ½ cup onion, chopped
• 2 cups ripe tomatoes, chopped
• 1 ½ cups Monterey Jack cheese or Pepper Jack cheese
• 8 (9-inch) flour tortillas

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch dish and set aside.
Saute red pepper, onion and green pepper in 1/4 cup butter until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and flour; blend well and cook, stirring constantly for about a minute. Whisk in the cream and continue cooking for 3 minutes or until slightly thickened. Add 1 1/2 cups cheese; stir until melted. Add sour cream, stir to blend. Set aside.
In another skillet, melt 2 tablespoons butter. Saute shrimp and 1/2 cup onion until shrimp are pink (don’t overcook or the shrimp will be tough). Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 to 35 minutes.

This recipe has been linked up at:
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Eat at Home

Taco Salad Dippers

I am not sure why this is named Taco Salad Dippers and not just "Ohhhh yeahhh, baby!" (in your best Isaac Hayes voice.) 
It is so scrumptious!  An absolute perfect combination of meat, taco-ish sauce, rice, and beans.  The first time I made it, I topped it with cheese, lettuce, and sour cream then scooped up the goodness with tortilla chips, my hubby ate his like a bowl of chili, and my daughter made a bed of lettuce and crushed up Doritos for the filling to rest it's sleepy self on.  The possibilities are endless!  In fact, this week, I am wrapping the filling and some cheese in a flour tortilla and baking them smothered in Enchilada Sauce and more cheese....viola!  Supreme Burrada!  The point is, however you choose to eat this, you will LOVE it! 
As an added bonus, this one pot wonder is freezable!

Taco Salad Dippers

• 2 pounds lean ground beef or turkey
• 1 medium onion, chopped
• 6 cups water
• 1 cup white rice, not instant
• 1 tsp dried oregano
• 1 TBSP sugar
• 2 tsp chili powder
• 2 tsp salt
• 2 tsp ground cumin
• 2 cloves garlic, finely minced
• 2 (8 oz.) cans tomato sauce
• 2 (6 oz.) cans tomato paste
• 1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, watching to make sure it doesn't stick to the bottom of the pot. The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

A HUGE shout-out to Mel from My Kitchen Cafe for another a-mazing dish!

This recipe has been linked up at:
Nikkis Nifty Knacks
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
The Country Cook

The ULTIMATE Chicken Fajitas

I don't know why I have hesitated to make Fajitas at home....something about the sizzling hot pan perhaps.  Or, something about every homemade Fajita I have tried has lacked a certain something.  It either has no seasoning or the packet seasoning that comes across as processed and salty to me.  But that all ends NOW!
I know it is incredibly presumptuous to call something the BEST or the ULTIMATE....but that is just how I roll...and that is how these Chicken Fajitas roll.  Or fold over.  Or whatever you like to do with them.  They are perfect and easy, and yes, the BEST!
Without further ado, let me introduce you to your next BEST:

ULTIMATE Chicken Fajitas

Marinade:

• ¼ cup fresh lime juice...do not use the bottled stuff (about 3-4 limes)
• 1/3 cup water
• 2 TBSP vegetable oil
• 2 large cloves garlic, minced
• 1 tsp salt
• 3 tsp apple cider or red wine vinegar
• 2 tsp soy sauce
• ½ tsp chili powder
• ½ tsp cayenne pepper
• ½ tsp liquid smoke (do NOT skip this...it completely makes this marinade!)
• ¼ tsp black pepper
• 1/8 tsp onion powder

Fajitas

• 1 1/2 pounds chicken breasts (about 3 large chicken breasts)
• 1 yellow onion, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 red (or orange) pepper, cut into thin strips
• 1/2 medium onion, sliced.  I used red and Walla Walla Sweet Onion.
• 8 ounces fresh mushrooms, quartered
• 1 tsp soy sauce
• 2 TBSP water
• ½ tsp fresh lime juice (a quick squeeze of a cut lime)
• dash of salt and pepper

Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 4-5 minutes per side. I used my indoor grill but you can certainly use your outdoor BBQ as well.  Remove from grill and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream…the options are endless!


A BIG, hearty THANK YOU to Melanie from My Kitchen Cafe for again providing me with a FABULOUS recipe!

This recipe has been linked up at:
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Nikki's Nifty Knacks

Cheesy Ranch White Chicken Chili

I still cannot get used to the freak-out over snow in this part of the country.  Sure, I am from Colorado, so I know snow.  But, here in NC, they start cancelling schools and closing businesses the day before we might get snow.  Case in point, I went grocery shopping this weekend and it looked like a horde of locusts descended upon the stores.  Empty shelves everywhere!  I mean seriously...these people have block parties when there are hurricanes, but the mere mention of snow has them stockpiling and hording food and supplies thinking they will be trapped for weeks.  Crazy I tell you, CA-RAZY!!!
Anyway, here is what I made today for our "big snow", and it is pretty spectacular if I do say so myself.  A nice change up to "regular" chili and very quick to throw together. 

Cheesy Ranch White Chicken

• 2 TBSP butter
• 2 TBSP Extra Virgin Olive Oil
• 3 Boneless, Skinless Chicken Breasts, cut into bite sized pieces, salt and peppered
• 1 medium Yellow Onion, diced
• 2 cloves Garlic, finely minced
• 2 cups Chicken Broth
• 3 cans (15 ounces) Cannellini Beans drained and rinsed.  They can also be called white Kidney Beans
• 2 cans (4 ounces) diced Green Chilies
• 1 tsp Salt
• 1 1/2 tsp Cumin
• 1 tsp dried Oregano
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1 packet (1 ounce) dry Ranch Dressing Mix
• 1 cup shredded Monterey Jack Cheese, plus more for garnish if desired
• 1 cup Sour Cream
• 1/2 cup Whipping Cream
• 1 TBSP chopped fresh Cilantro (you can use an additional TBSP if desired)

In a skillet over medium high heat, melt butter in olive oil and brown pieces of chicken in 2 batches.  Once all chicken is cooked, set aside and lower heat to medium - medium low.  Saute onions until soft and translucent, about 2-3 minutes.  Add garlic and allow to cook slightly.  Remember, no burnt garlic....bleck!  Transfer onions and garlic to a pot and add chicken.  Add in the chicken broth, beans, green chilies, Ranch packet, and seasonings and bring to a boil.  Reduce heat to low and allow to simmer for 30 minutes.  Turn heat off and add in the shredded cheese, sour cream, heavy cream, and cilantro and stir to combine.  Additional salt and pepper to taste.  ENJOY!

This recipe has been linked up at the following:
Nikki's Nifty Knacks
Prairie Story
Frou Frou Decor
Tidy Mom
Simply Sweet Home
Mommy's Kitchen
Delightful Country Cookin'
The Country Cook

Taco Soup

I know that everyone has a recipe for Taco Soup....and guess what, so do I! 
For those who may not have tried Taco Soup, it is kind of a lighter chili-ish type meal.  Perfect to serve with Corn Bread or Frito's, you can top it with any normal chili toppings.  It has a wonderful balance of flavors that is sure to please the kiddos as well as adults.
I particularly love that this is so easy, just open throw it in the crockpot and walk away....it makes a TON so perfect for large gatherings or for leftovers.
Speaking of, one of our favorite ways to use up the leftovers is for NACHOS...YUM!

Corn Bread Taco Bake

Tra-la-la, fall-la-la is in the air-la-la!  Apples, pumpkins, candy corn-la-la!
One thing you all should probably know about me, that most of my college friends knew long ago and my kiddos know all too well now, is that I like to make up songs.  Songs about nothing...songs about whatever I am doing....songs about what I am trying to make my kids do. 
At least I don't sing into the Echo Mic anymore, well much anyway.  But boy did I ever love me some Echo Mic!  Case in point from this old college pic.

My dear, beautiful, friend Scooby (as seen here in this unauthorized-from-her pic) and I took the Echo Mic on tour with us annoying fellow choir members, as well as our bus driver Vern, through several states. 
Yes, my hair was that big and yes, I still have that red IZOD water-proof jacket thing.
Today my little diddy is about fall as you can see!
What does singing about fall have to do with this recipe?  Not too much, other than the fact that because I now have the song "Taco Flavored Kisses" going through my head and instead of going all "Southpark" on you again, I thought I would detour myself, and spare us all.  I am a giver that way :)
This recipe was yummy and a nice change of pace from regular tacos or even Taco Pasta.   It screams fall to me in a way that only corn bread and beans can.

Ingredients:

• 1 package (8 1/2 oz) corn bread/muffin mix (I used trader Joe's Corn Bread Mix and made per directions EXCEPT I used a 9x13 pan) PLUS ingredients on box
• 2 - 2 1/2 pounds ground beef or turkey
• 2 packages taco seasoning
• 1 can Southwest Mexicorn
• 2 cans Rotel
• 2 cups sour cream
• 2 cup Colby Jack, Cheddar or Mexican cheese, shredded
• 5 green onions, green and white parts, sliced
• 1 (4 ouces) can diced green chilies, drained
• 1 medium tomato, chopped
• 1-2 cup shredded lettuce, to taste
• 1 can sliced olives
• Extra shredded cheese, to taste

Preheat oven to  350 degrees. 
Make cornbread mix according to directions. Spread in 9"x13" pan.  Bake for 15 minutes.
Cook ground meat until no longer pink, drain.
Add taco seasoning and 1/3 cup water, can of Rotel (drained) and can of mexicorn (rinsed and drained) Cook until most of liquid has evaporated, about 2 minutes.
Spread over corn bread. Combine sour cream, cheese, green chilies, and green onion. Spread over meat mixture. Bake for 30 minutes longer or until heated through and cheese is melted.   I also like to stick mine under a broiler for a couple minutes at the end to get the top golden.
Sprinkle with tomato, lettuce and cheese.

recipe adapted (aka tweaked) from:  Pam's Midwest Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Nikki's Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Eat at Home

A-MAZING Salsa

For being quite the salsa connoisseur, I have only made salsa 3 times in my life. The first time, I made a chunky Pico de Gallo that was quite yummy. The second time, was MUSHROOM SALSA...and that was spectacular. The third time, I made the recipe I am going to share with you today. It has such crazy-good flavor and is so silly simple to make, I cannot imagine why you would ever buy the stuff in the jar again! It is a hybrid between the Pioneer Woman version and a Copy-Cat version of Chili's salsa. ENJOY!


Ingredients:

• 1 can whole tomatoes WITH juice, 28 ounces
• 2 cans Rotel WITH juice(diced tomatoes with green chilies), 10 ounces each
• 1/4 cup diced onion
• 1 clove garlic
• 1 whole jalapeno chopped. Depending on your heat preference is how much seeds and ribs to remove. If you like it hotter, leave in more seeds/ribs. I removed all seeds and ribs and it was plenty spicy for my family.
• 1/2 tsp garlic salt
• 1/2 tsp sugar
• 1/2 tsp cumin
• 1 lime, juiced
• 1/2 cup fresh cilantro, roughly chopped

Using a food processor or blender (if you do use a blender, you may have to make it in batches then combine one in bowl) place onion, garlic and jalapeno and pulse until minced. Add tomatoes, Rotel, garlic salt, sugar, cumin, lime juice, and cilantro and pulse until ingredients are well blended, but not pureed. Place in bowl and set in fridge allowing all ingredients to meld together and make friends for at least an hour. You know the drill, the longer it sets, the better it will be!

Taco Pasta

Make your own taco night does not work well with my family. Kiddo B loves them, Kiddo C will fill the taco shell with just sour cream and cheese, and Kiddo A will make the tacos talk until the shell breaks, then bring on the melt down! This dish is SO much easier for them to eat and SO much easier on me, not dealing with all the taco drama....not to mention, a complete breeze to put together! So whether you are looking for a taco alternative, or just want to change things up a bit, give this a try!

Ingredients:

• 1 pound ground beef
• 1 packet taco seasoning, 1.25 ounces
• 1 can tomato sauce, 15 ounces
• 1 can corn - drained, 15 ounces
• 1 can black beans - drained and rinsed, 15 ounces
• 1 package shell or elbow pasta, 8 ounces. Cooked according to package directions and drained.
• 1 can chopped green chilies - drained, 4 ounces
• 1 can diced tomatoes - drained, 15 ounces
• 1 can Campbells condensed cheddar soup (OPTIONAL, but adds a fabulous creaminess)
• 2 cups shredded cheddar cheese, divided. You could also use a Mexican Blend or Colby Jack.
• 1 cup broken tortilla chips.
• Optional toppings to garnish before eating - shredded lettuce, sour cream

In a skillet, brown ground beef over medium heat. Drain and add taco seasoning, tomato sauce, corn, beans, diced tomatoes, can of condensed cheddar soup, and green chilies. Bring to a simmer. Stir in cooked pasta. Place in a 9" x 13" pan. Top with 1 1/2 cups of cheese. Sprinkle broken tortilla chips over cheese and top with remaining 1/2 cup cheese. Bake for 30 minutes at 350 degrees, or until heated through and cheese is melted and bubbly. ENJOY!

This post is linked at:
Tidy Mom's I'm Lovin' It
Mommy's Kitchen Sunday Potluck
Eat at Home

Mexican Beer Cheddar Fondue

If you are looking for a yummy, easy, last minute add on to your Super Bowl table, look no further! Mexican Beer Fondue is it! In fact you probably already have all of the ingredients at your party or in your fridge.

Hold on tight cause here we goooo!


Ingredients:

• 2 cups of shredded Mexican cheese. You can buy the pre-shredded bag from the grocery store or make your own. If you are feeling especially sassy, add a little pepper-jack to your mix.


• TBSP flour


• Bottle of Mexican Beer. Corona works great.


• 2-3 TBSP salsa or pico de gillo, as hot as you would like it.


• 1/2-1 TBSP chopped jalapenos (optional, if you like some extra oompf)

Take your shredded cheese and add a heaping TBSP of flour, get all your cheese coated. In a double boiler (or in my case, a glass or metal bowl over a pot of simmering water) start by pouring 1/2 bottle of beer. Once that comes to a simmer, add your cheese and stir constantly. Watch your heat so you don't get that funky cheese separation thing, don't allow your cheese to simmer. Add in a couple TBSP of salsa or pico, optional jalapenos, and viola! You may need to play with the cheese/beer/salsa ratio to get the right consistency. I usually start with 1/2 the bag of cheese and keep adding until it is thick enough to stay on a chip, but thin enough to not break the chip.
And here is the cast of characters who like to take a little dip in the hot tub of gooey cheese deliciousness:

Tortilla chips, Granny Smith apple chunks, carrot bites, celery bites, cauliflower bites, and a variety of cubed bread.

Honey Lime Enchiladas

As promised in the recipe for the Siggy Spice Up Your Life Mushroom Salsa, here are the Honey Lime Enchiladas! Now, before we go on, I must introduce you to a word you will become quite familiar with on Siggy Spice, TWEAKING. Yes, I am a tweaker, only slightly resembling Tweek from Southpark. AAARGH!!! (((twitch, twitch))) I can't leave well enough alone, I like to add a little here and there to certain recipes to put my spin on them, my tweak if you will. AAARGH!!! (((twitch, twitch))) Ok, enough Southpark impersonations, I don't think it is translating to paper well.

Onto the recipe! I originally saw this recipe on The Sisters Cafe blog and after my tweak, here you have it! It makes more than 1 dish worth, especially the enchilada sauce. I made one dish worth, tossed the remaining enchilada sauce away and am using the remaining seasoned chicken for a salad and quesadillas today. This is an easy, yummy, and kiddo friendly dish. It is a bright and flavorful twist on normal enchiladas. Give it a try and let me know what you think!

Honey Lime Enchiladas

Ingredients

• 1.5 pounds cooked and shredded chicken or pork
• 1/3 cup plus 1 TBSP honey
• 1/4 cup plus 1 TBSP lime juice
• 1 TBSP chili powder
• 1/2 tsp garlic powder
• 1 TBSP finely chopped cilantro
• 2 (10 oz) cans green enchilada sauce
• equal amounts shredded mozzarella and cheddar cheese, mixed together
• flour tortillas
• dollop of sour cream

In a small bowl, mix together the honey, lime juice, chili powder, garlic powder, and chopped cilantro. Stir to combine. Place that marinade mixture in a gallon sized ziploc bag. Add the shredded choice of meat and shake to coat all of the meat with all of the mixture. Marinade for as long as you can. If you only have 30 minutes, that is ok. If you can have it sitting in your fridge for a couple hours, that is great too!
Preheat oven to 350 degrees
To assemble, pour enough green enchilada sauce just to cover a 13 x 9 baking pan that you have sprayed with non-stick spray. Fill the flour tortillas with desired amount of meat mixture, top with desired amount of cheddar and mozzarella cheese, roll up and place in baking dish.
In a medium bowl, mix together remaining enchilada sauce, a dollop (heaping TBSP) of sour cream, and all the left over marinade from the bag. Since this marinade was sitting in cooked meat, it is totally ok to use. There may not be much of it left, but even a little bit will help tie in the flavors.
Top enchiladas with green sauce, as I said, you probably won't use all of it. I never like to tell people how much cheese they like, so, sprinkle as much cheddar/mozzarella cheese mix as your little heart desires on top.
Bake in a 350 degree oven for 30 minutes until warm and bubbly. Turn on your broiler at the end just to crisp and brown up the cheese.
Take a bite, put down your fork and let out a good AAARGH!!! (((twitch, twitch))). Sorry, had to do it one more time.

This recipe has been linked up at:
Eat at Home
This Chick Cooks

Siggy Spice Up Your Life Mushroom Salsa

This is NOT your typical salsa. It is like sunshine in a bowl, completely bright and happy! 'Nuff said. It will make you do the happy dance with each bite...not just the happy dance, but the happy dance on a white sand beach.
****Teaser alert***** This goes great with a certain Honey Lime Enchilada that a certain newbie blogger will be sharing VERY soon! OOOhhhhh, that got your attention too didn't it?! So, let's get to it shall we?

Siggy Spice Up Your Life Mushroom Salsa

Ingredients:
8 ounces white button mushrooms
12 baby carrots
1/2 medium red onion
2 jalapenos
40 sprigs of cilantro
3 limes

Sea Salt

1. Get your chopping arm ready.
2. Wash and de-stem 8 oz of white button mushrooms. Dice into about pea sized pieces and place in a medium sized bowl which we will now deem the "salsa bowl".
3. Quarter each baby carrot length wise and dice finely. Add to the salsa bowl.
4. Finely dice 1/2 medium red onion and say it with me, add to the salsa bowl.
5. Cut each jalapeno in half, remove seeds and ribs to your liking. A hint that I am sure all you smarties know is that the more seeds and ribs you leave in, the spicier it will be. Dice jalapeno finely, add to salsa bowl.
6. Chop up the 40 sprigs of cilantro. Yes, I said 40 sprigs. I counted. What can I say, when you homeschool your kiddos, you take all opportunity to count things. Chop up stems and all from the point where the leaves start and up. Add to the cereal bowl. Just kidding, just wanted to make sure you were paying attention.
7. Mix all the ingredients together and squeeze 2-3 limes worth of juice over top. The limes I was using were not all that juicy, not to mention that I was squeezing the limes, no reaming or juicing. So, start with 2 but go to 3 if you do not get a good coating of lime with a little bit of lime juice at the bottom of the bowl.
8. Add about 2 grinds worth of sea salt to the top (or a pinch or 2) and stir all the ingredients together. Take a taste and add more salt or lime as needed, but remember, the longer the flavors set together, the longer they have to make friends and have a little party on your tongue. That being said, unlike most salsas, this does not taste better the next day. If you let the flavors meld too long, they become like that annoying person who can't take the hint that the party is over. Make up a batch that can be eaten that day. Leave a comment and let me know how you like it!

This will yield about 2 cups of salsa.