Baked Chicken Taquitos

I have seen LOTS of taquitos on Pinterest. 

The baked ones always enticed me because they are healthier for you.

I have been watching what I eat over the last year, and have successfully lost about 40 pounds.

I still have 10 to go.

Summer has been hard on me with the lack of routine, and let's face it... too much food and drink.

My kids went back to school this week, and I have decided it's time to lose this last 10... NOW.

I am ready to maintain my goal number for the next year, not a number that's 10 pounds OVER my goal.

So I decided it was time to concoct some taquitos of my own, and make them fit into my low calorie/high fiber diet.

mmmm....goodness that is filling.

Baked Chicken Taquitos

5-6 chicken breasts, frozen is fine

1 (4 oz) can of green chilies + one can water

1 can Rotel tomatoes ( I used original, you can use the spicy if you want to heat them up some) + one can water

1 teaspoon cumin powder

10-12 taco sized flour tortilla shells (I always buy the Carb Balance Mission brand, they have 120 calories and 13 grams of fiber)

Shredded Cheese (I used fat free)

Place the chicken, chilies and Rotel and water in your crock pot.  Cover and cook for 5-6 hours on high, until the chicken falls apart, and shred with two forks.

Place meat in your strainer and squeeze the excess juice out.

Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.

Warm your tortillas in a microwave for about 30-60 seconds so they are soft and easy to work with.

Lay one down and place about 1/3 cup of meat and 1/8 cup of cheese toward the bottom and spread it out in a row like shown.

Roll them up tightly from the bottom, and place them seam side down on your baking dish.

Continue with other tortillas.

I made 11 of them, because that is how many tortillas I had.  I had enough left over to make at least 6 more, but I put it in the refrigerator to use on salads, or in chicken tacos for lunches.

Spray the top of the taquitos with non-stick cooking spray.

Place in oven.

Bake for 15-20 minutes or until golden brown and crispy on the outside.

Watch them so your edges don't burn!!

Serve them with your favorite toppings: guacamole, sour cream, salsa, shredded lettuce etc...

We had ours with the batch of homemade Pico de Gallo I made the day before.

(RECIPE FOR PICO HERE)

Enjoy!!

Ole!

I have seen LOTS of taquitos on Pinterest. 

The baked ones always enticed me because they are healthier for you.

I have been watching what I eat over the last year, and have successfully lost about 40 pounds.

I still have 10 to go.

Summer has been hard on me with the lack of routine, and let's face it... too much food and drink.

My kids went back to school this week, and I have decided it's time to lose this last 10... NOW.

I am ready to maintain my goal number for the next year, not a number that's 10 pounds OVER my goal.

So I decided it was time to concoct some taquitos of my own, and make them fit into my low calorie/high fiber diet.

mmmm....goodness that is filling.

Baked Chicken Taquitos

5-6 chicken breasts, frozen is fine

1 (4 oz) can of green chilies + one can water

1 can Rotel tomatoes ( I used original, you can use the spicy if you want to heat them up some) + one can water

1 teaspoon cumin powder

10-12 taco sized flour tortilla shells (I always buy the Carb Balance Mission brand, they have 120 calories and 13 grams of fiber)

Shredded Cheese (I used fat free)

Place the chicken, chilies and Rotel and water in your crock pot.  Cover and cook for 5-6 hours on high, until the chicken falls apart, and shred with two forks.

Place meat in your strainer and squeeze the excess juice out.

Preheat oven to 425 degrees and spray a baking sheet with non-stick cooking spray.

Warm your tortillas in a microwave for about 30-60 seconds so they are soft and easy to work with.

Lay one down and place about 1/3 cup of meat and 1/8 cup of cheese toward the bottom and spread it out in a row like shown.

Roll them up tightly from the bottom, and place them seam side down on your baking dish.

Continue with other tortillas.

I made 11 of them, because that is how many tortillas I had.  I had enough left over to make at least 6 more, but I put it in the refrigerator to use on salads, or in chicken tacos for lunches.

Spray the top of the taquitos with non-stick cooking spray.

Place in oven.

Bake for 15-20 minutes or until golden brown and crispy on the outside.

Watch them so your edges don't burn!!

Serve them with your favorite toppings: guacamole, sour cream, salsa, shredded lettuce etc...

We had ours with the batch of homemade Pico de Gallo I made the day before.

(RECIPE FOR PICO HERE)

Enjoy!!

Ole!

reade more... Résuméabuiyad

Pico de Gallo

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

Hands down, my favorite thing to make with my home grown tomatoes is 

homemade salsa / homemade pico de gallo.

My kids call them both salsa, but I would say that what I make is more of a pico.

Salsa seems to be more of a blended/cooked/canned type sauce.

Pico is more fresh ingredients.

Correct me if I am wrong?

Either way, sign me up, because it is literally my most FAVORITE snack.

It's also my son, Spencer's favorite.

I think it's because I ate more Mexican food when I was pregnant with him, than anything else.

And the hotter the better.

I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!

Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.

Right now, the peppers are going like crazy and the tomatoes are green.

*sigh*

So I hit a local stand and bought a bunch, and mixed up some pico tonight., 

He was a happy camper when he got home from work!

Pico de Gallo

8 medium sized ripe tomatoes

1- 1 1/2 onion diced (I used a Vidalia one)

1-2 jalapeno

2 hot wax or banana peppers

1 salsa pepper

1 clove garlic minced

2 teaspoons of lime juice

1/2 cup cilantro leaves, or to taste

sea salt

Dice tomatoes and onions and place in a large bowl.

In your food processor, place peppers and cilantro and give them a whir!

Scoop into tomato/onion mixture.

Add garlic, lime and give it a sprinkle of sea salt.  

If you leave it in the fridge overnight, it always tastes better the next day!

Notes: This "recipe" is really based on taste.  If you want it more mild, use more peppers, don't like cilantro? omit it.  I start with the tomatoes and onions and add peppers to it, it will "heat up" a bit as it sits, but not so much that if you think you can't taste the peppers, you shouldn't add more.

I use what peppers I have on hand, always jalapenos, but sometimes I might not have the salsa pepper, and you can just add and take away.

The sea salt seems to really bring out the taste.  Use as much or as little as your tastes allow.

reade more... Résuméabuiyad

Chicken and DORITOS Casserole

Every day when my kids get in the car, the first thing they ask me is 

"what's for dinner?"

I am known to be a smartalec once in a while (ok...so a lot of times)

so yesterday, I said 

"DORITOS!!"

They said sure, Mom...what's really for dinner?

I said...ok, DORITOS Casserole.

They still didn't believe me.

When we got home they saw the bag of Doritos on the counter and it was like

"dang...she really meant it!"

EYE POPPING moment!

Now I am going to tell you, this is REALLY good, and it's REALLY easy, but most certainly not one of those "health conscience" foods.

I did however use as much "fat free" stuff as possible, to try and counteract the bag of crunched up Doritos!

Chicken and Doritos Casserole

1 can refried beans

4 chicken breasts, cooked and shredded or cubed

1 (10oz) can of cream of chicken soup

4 cups Mexican shredded cheese

1/2 cup milk

2/3 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet of taco seasoning (or use your own!)

1 large bag of Doritos crushed 

Optional Toppings:

Tomatoes

Shredded Lettuce

Sour Cream

Olives

Jalapenos

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a small pan, place chicken with a little bit of water and cover.  Cook until chicken is done, and is able to be shredded or cubed.

Spread the refried beans into the bottom of the baking dish, set aside.

In a large bowl combine the soup, milk, sour cream, Ro-tel, 1 1/2 cup of cheese and taco seasoning.  Add chicken, and combine.

Over the bean layer, sprinkle a layer of Doritos.

Top with half of chicken mixture.

Add another layer of Doritos.

Top with the remaining chicken mixture.

Top with remaining cheese and more Doritos.

Cover and bake for 30-35 minutes.

I did bake mine uncovered for the last 5 minutes.  

hot out of the oven!

Every day when my kids get in the car, the first thing they ask me is 

"what's for dinner?"

I am known to be a smartalec once in a while (ok...so a lot of times)

so yesterday, I said 

"DORITOS!!"

They said sure, Mom...what's really for dinner?

I said...ok, DORITOS Casserole.

They still didn't believe me.

When we got home they saw the bag of Doritos on the counter and it was like

"dang...she really meant it!"

EYE POPPING moment!

Now I am going to tell you, this is REALLY good, and it's REALLY easy, but most certainly not one of those "health conscience" foods.

I did however use as much "fat free" stuff as possible, to try and counteract the bag of crunched up Doritos!

Chicken and Doritos Casserole

1 can refried beans

4 chicken breasts, cooked and shredded or cubed

1 (10oz) can of cream of chicken soup

4 cups Mexican shredded cheese

1/2 cup milk

2/3 cup sour cream

1 can Ro-tel tomatoes, drained

1/2 packet of taco seasoning (or use your own!)

1 large bag of Doritos crushed 

Optional Toppings:

Tomatoes

Shredded Lettuce

Sour Cream

Olives

Jalapenos

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a small pan, place chicken with a little bit of water and cover.  Cook until chicken is done, and is able to be shredded or cubed.

Spread the refried beans into the bottom of the baking dish, set aside.

In a large bowl combine the soup, milk, sour cream, Ro-tel, 1 1/2 cup of cheese and taco seasoning.  Add chicken, and combine.

Over the bean layer, sprinkle a layer of Doritos.

Top with half of chicken mixture.

Add another layer of Doritos.

Top with the remaining chicken mixture.

Top with remaining cheese and more Doritos.

Cover and bake for 30-35 minutes.

I did bake mine uncovered for the last 5 minutes.  

hot out of the oven!

reade more... Résuméabuiyad

Beef Enchilada Soup

I wanted to add a new addition to this year's Halloween Soup Supper.

My kids always request Homemade Chicken Noodle and Broccoli Cheese, 

but I wanted something new....

So this year, it's Beef Enchilada Soup!

Everyone LOVED it!!  

Beef Enchilada Soup

2 lbs ground beef, browned and drained

1 onion, chopped

1 - 15oz can of Mexican stewed tomatoes

1 - 15oz can pinto beans, liquid an all

2 - 11oz cans of Mexi-Corn

2 - 10oz cans enchilada sauce

2 cups shredded Mexican Blend cheese

extra cheese for topping

6 corn tortillas, cut into strips

Spray crock pot with Pam. Brown ground beef with chopped onion, drain and put into your crock pot.

Dump the rest of the ingredients (except for the cheese and tortillas) into your crock pot.  

Add two cans of water, using the enchilada sauce cans.

Give it a stir.

Cook on low all day.

About an hour before eating add your 2 cups of cheese and tortillas.

Top with extra cheese if desired!

I wanted to add a new addition to this year's Halloween Soup Supper.

My kids always request Homemade Chicken Noodle and Broccoli Cheese, 

but I wanted something new....

So this year, it's Beef Enchilada Soup!

Everyone LOVED it!!  

Beef Enchilada Soup

2 lbs ground beef, browned and drained

1 onion, chopped

1 - 15oz can of Mexican stewed tomatoes

1 - 15oz can pinto beans, liquid an all

2 - 11oz cans of Mexi-Corn

2 - 10oz cans enchilada sauce

2 cups shredded Mexican Blend cheese

extra cheese for topping

6 corn tortillas, cut into strips

Spray crock pot with Pam. Brown ground beef with chopped onion, drain and put into your crock pot.

Dump the rest of the ingredients (except for the cheese and tortillas) into your crock pot.  

Add two cans of water, using the enchilada sauce cans.

Give it a stir.

Cook on low all day.

About an hour before eating add your 2 cups of cheese and tortillas.

Top with extra cheese if desired!

reade more... Résuméabuiyad

White Chicken Enchiladas

These enchiladas are all over Pinterest.  

At this point it's hard to tell who actually "made them first!"

white chicken enchiladas

I made them for the first time about a month ago, to "try them out" on my family before I made them for the luncheon with my friends.

My family LOVED them.

I did make a couple of changes to the recipe I found, but when don't I?

Here's what you do:

White Chicken Enchiladas

recipe adapted from Joyful Momma's Kitchen

8 burrito sized flour tortillas

2 cups shredded cooked chicken

2 cups chicken broth

3 T. butter

3 T flour

1 - 4oz can diced green chilies

8 ounces of sour cream

8 oz pkg Monterrey Jack cheese shredded

1 - 4oz can sliced black olives, drained

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick cooking spray.

Evenly divide chicken and half of cheese to fill tortillas.  Roll enchilada style, place in prepared pan.

In a small saucepan melt butter, add flour to make a rue.

Add chicken stock and whisk until combined.  Cook until thick and bubbly.

Add green chilies and sour cream, remove from heat.

Pour over enchiladas.  Cover and bake for 20 minutes.

Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.

Top with olives, and serve.

These enchiladas are all over Pinterest.  

At this point it's hard to tell who actually "made them first!"

white chicken enchiladas

I made them for the first time about a month ago, to "try them out" on my family before I made them for the luncheon with my friends.

My family LOVED them.

I did make a couple of changes to the recipe I found, but when don't I?

Here's what you do:

White Chicken Enchiladas

recipe adapted from Joyful Momma's Kitchen

8 burrito sized flour tortillas

2 cups shredded cooked chicken

2 cups chicken broth

3 T. butter

3 T flour

1 - 4oz can diced green chilies

8 ounces of sour cream

8 oz pkg Monterrey Jack cheese shredded

1 - 4oz can sliced black olives, drained

Preheat oven to 350 degrees.

Spray a 9x13 pan with non-stick cooking spray.

Evenly divide chicken and half of cheese to fill tortillas.  Roll enchilada style, place in prepared pan.

In a small saucepan melt butter, add flour to make a rue.

Add chicken stock and whisk until combined.  Cook until thick and bubbly.

Add green chilies and sour cream, remove from heat.

Pour over enchiladas.  Cover and bake for 20 minutes.

Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.

Top with olives, and serve.

reade more... Résuméabuiyad

Bean, Cheese and Onion Enchiladas

While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.

Then...

I realized, that it would be on a Friday during Lent.

So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.

They turned out AMAZING!!

pictured here with chili rellenos

RECIPE HERE

Bean, Cheese and Onion Enchiladas

1 can of refried beans mixed with 1/4 cup milk

1 two cup package of Mexican blend shredded cheese

1 small onion diced

1 package (8 qty) large flour tortillas

1 large can (14 ounce size) Old El Paso Enchilada Sauce

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

Spread about 2 Tablespoons of enchilada sauce on a tortilla.

Do the same (2 Tablespoons, or a good pinch) of cheese

Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.

Place in pan.

Pour remaining sauce and cheese over the top. 

Cover with non-stick foil and bake for 30 minutes covered.

Uncover and bake an additional 5 minutes or until cheese is bubbly.

While I was planning my Valentine Luncheon this year, I planned to make my cheesy beef enchiladas.

Then...

I realized, that it would be on a Friday during Lent.

So, I decided to use my base recipe for them, and turn them into bean, cheese and onion.

They turned out AMAZING!!

pictured here with chili rellenos

RECIPE HERE

Bean, Cheese and Onion Enchiladas

1 can of refried beans mixed with 1/4 cup milk

1 two cup package of Mexican blend shredded cheese

1 small onion diced

1 package (8 qty) large flour tortillas

1 large can (14 ounce size) Old El Paso Enchilada Sauce

Preheat oven to 350 degrees.

Spray a 9x13 baking dish with non-stick cooking spray.

Spread about 2 Tablespoons of enchilada sauce on a tortilla.

Do the same (2 Tablespoons, or a good pinch) of cheese

Evenly divide beans and onions between the 8 tortillas, rolling up enchilada style.

Place in pan.

Pour remaining sauce and cheese over the top. 

Cover with non-stick foil and bake for 30 minutes covered.

Uncover and bake an additional 5 minutes or until cheese is bubbly.

reade more... Résuméabuiyad

Chili Rellenos

When planning my Valentine luncheon this year, I didn't take into consideration that it fell on

 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!

When I moved out, I had sat and copied many of my Mom's recipes.  

(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?

(why??)

So when I was telling my Mom that I was going to make these, she said,

 "really? I forgot how much I liked those?" 

She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?

Chili Rellenos

3 - 4ounce cans of WHOLE green chilies

3 eggs

1 cup milk

1/4 cup flour

8 ounce package of Monterey Jack Cheese, shredded

salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.

When planning my Valentine luncheon this year, I didn't take into consideration that it fell on

 a Friday during Lent.

Out of all of my friends attending, only three weren't Catholic, and out of those three, one was a vegetarian!!

I did make some white chicken enchiladas, but everything else was meatless.

I had wanted to try this Chili Relleno recipe for a long time.

a photo of my plate!!

When I moved out, I had sat and copied many of my Mom's recipes.  

(this was a long time ago...)

I have transferred this recipe from book to book my whole adult life, and I have never made it?

(why??)

So when I was telling my Mom that I was going to make these, she said,

 "really? I forgot how much I liked those?" 

She hadn't made them in eons either!

Well, they got RAVE reviews at the party!!

And they were so simple!!

I LOVE green chilies, don't you?

Chili Rellenos

3 - 4ounce cans of WHOLE green chilies

3 eggs

1 cup milk

1/4 cup flour

8 ounce package of Monterey Jack Cheese, shredded

salt, to taste

Preheat oven to 350 degrees.  Spray a 2quart casserole with non-stick cooking spray.

Drain chilies, spread them out flat and remove any seeds.

Whisk the eggs, milk, salt and flour together, set aside.

Line the bottom of the casserole with half of the chilies.

Top with half of the cheese.

Add the other half of the chilies, top with cheese.

Pour egg mixture over the top and bake for 40-45 minutes, until they slightly brown on top and eggs are cooked.

reade more... Résuméabuiyad

Easy Cheesy Beef Enchiladas

Today is 11/11/11

The number 11 has been my favorite number for as long as I can remember.

So, today, I thought I would pair two of my favorites, my favorite number, 11,
and my favorite food, MEXICAN!

cheesy beef enchiladas, displayed on the"birthday plate"

My son, Spencer, and I have this in common.  We could eat Mexican ALL the TIME!

This year for his birthday he requested my enchiladas.

They are super easy to make, and to be quite honest, I have never really followed a recipe?

So, this time, I wrote one as made them, so that I could share them with you!

paired with chips and guacamole, yum.

Easy Cheesy Beef and Cheese Enchiladas 

2 pounds ground beef

1 small onion, chopped

8 flour tortillas, burrito size

19 ounce can of Old El Paso Enchilada Sauce

2 1/2 cups shredded Cheddar Cheese

Brown ground beef with onion until done, drain off excess fat. Spread 2 T. of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)

Sprinkle with cheddar cheese.

a good healthy pinch will do it!

 Roll, Repeat, lining them seam side down in a 9x13 prepared pan.  

(you will have to squoosh them in to get them all to fit)

hard to believe something so simple with turn into bubbly cheese goodness!

Top with remaining sauce and cheese. 

Bake at 350 degrees covered for 30 minutes.

(spray your foil with non-stick spray, or your cheese will end up on that, and not the enchiladas!)

Uncover and bake an additional 10 minutes or until cheese is bubbly.

piping hot out of the oven!



This is an easy recipe that is quick to make and always tastes great!


After dinner we enjoyed "Spencer's Cake" -- a cookies and cream ice cream cake.

Recipe for "Spencer's Cake" Here

Today is 11/11/11

The number 11 has been my favorite number for as long as I can remember.

So, today, I thought I would pair two of my favorites, my favorite number, 11,
and my favorite food, MEXICAN!

cheesy beef enchiladas, displayed on the"birthday plate"

My son, Spencer, and I have this in common.  We could eat Mexican ALL the TIME!

This year for his birthday he requested my enchiladas.

They are super easy to make, and to be quite honest, I have never really followed a recipe?

So, this time, I wrote one as made them, so that I could share them with you!

paired with chips and guacamole, yum.

Easy Cheesy Beef and Cheese Enchiladas 

2 pounds ground beef

1 small onion, chopped

8 flour tortillas, burrito size

19 ounce can of Old El Paso Enchilada Sauce

2 1/2 cups shredded Cheddar Cheese

Brown ground beef with onion until done, drain off excess fat. Spread 2 T. of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)

Sprinkle with cheddar cheese.

a good healthy pinch will do it!

 Roll, Repeat, lining them seam side down in a 9x13 prepared pan.  

(you will have to squoosh them in to get them all to fit)

hard to believe something so simple with turn into bubbly cheese goodness!

Top with remaining sauce and cheese. 

Bake at 350 degrees covered for 30 minutes.

(spray your foil with non-stick spray, or your cheese will end up on that, and not the enchiladas!)

Uncover and bake an additional 10 minutes or until cheese is bubbly.

piping hot out of the oven!



This is an easy recipe that is quick to make and always tastes great!


After dinner we enjoyed "Spencer's Cake" -- a cookies and cream ice cream cake.

Recipe for "Spencer's Cake" Here

reade more... Résuméabuiyad

Not your Normal Tortilla Soup

When I was little we had some neighbors that lived across the street.  They were stationed at Offutt Air force base, and had been stationed all over the world. 

One thing I remember about the Mom was that she was a fabulous cook!  

My Mom got this recipe for tortilla soup from her, and this is the tortilla soup that I grew up on.

I thought all tortilla soup tasted like this one, until I grew up and had the more 

creamy based ones with chicken.

This is more of a spicy tomato based soup, seasoned with green chilies, chili powder and cumin.

It'll warm your bones right up!!

Perfect for Halloween, or a blustery Midwest day like today. 

I made this as well as homemade chicken noodle, and broccoli cheese for Halloween night.  

I will be having some leftover tortilla soup for lunch today, who wants to join me?

I am such a soup eater. I never get tired of it!

But the one thing about putting it on a blog, is that the photo never does it justice.

You'll just have to trust me on this, okay?

not your normal tortilla soup

Tortilla Soup

2 small onions, chopped

2 small cans of diced green chilies

4 cloves garlic minced

4 T vegetable oil

2, 14.5 ounce cans diced tomatoes

3 beef and 3 chicken bouillon cubes

3 cups of water

3 cups of tomato juice

2 t. ground cumin

2 t. chili powder

2 t. salt

1/4 t. white pepper

4 t. Worcestershire sauce

2 T. bottled steak sauce

6 corn tortillas, cut in strips

shredded cheddar cheese

Saute onion, chilies and garlic in oil until soft. (about 5 minutes)

Add tomatoes, bouillon, water, juice, spices and sauces. 

Bring soup to a boil, lower heat and simmer covered for one hour. 

(or you can make this in your crock pot. After sauteing, add this mixture to others in your crock pot and cook on low all day)

Before serving add corn tortilla strips and 1/2 cup of cheese, simmer 10 minutes more.

Serve topped with cheddar cheese.

When I was little we had some neighbors that lived across the street.  They were stationed at Offutt Air force base, and had been stationed all over the world. 

One thing I remember about the Mom was that she was a fabulous cook!  

My Mom got this recipe for tortilla soup from her, and this is the tortilla soup that I grew up on.

I thought all tortilla soup tasted like this one, until I grew up and had the more 

creamy based ones with chicken.

This is more of a spicy tomato based soup, seasoned with green chilies, chili powder and cumin.

It'll warm your bones right up!!

Perfect for Halloween, or a blustery Midwest day like today. 

I made this as well as homemade chicken noodle, and broccoli cheese for Halloween night.  

I will be having some leftover tortilla soup for lunch today, who wants to join me?

I am such a soup eater. I never get tired of it!

But the one thing about putting it on a blog, is that the photo never does it justice.

You'll just have to trust me on this, okay?

not your normal tortilla soup

Tortilla Soup

2 small onions, chopped

2 small cans of diced green chilies

4 cloves garlic minced

4 T vegetable oil

2, 14.5 ounce cans diced tomatoes

3 beef and 3 chicken bouillon cubes

3 cups of water

3 cups of tomato juice

2 t. ground cumin

2 t. chili powder

2 t. salt

1/4 t. white pepper

4 t. Worcestershire sauce

2 T. bottled steak sauce

6 corn tortillas, cut in strips

shredded cheddar cheese

Saute onion, chilies and garlic in oil until soft. (about 5 minutes)

Add tomatoes, bouillon, water, juice, spices and sauces. 

Bring soup to a boil, lower heat and simmer covered for one hour. 

(or you can make this in your crock pot. After sauteing, add this mixture to others in your crock pot and cook on low all day)

Before serving add corn tortilla strips and 1/2 cup of cheese, simmer 10 minutes more.

Serve topped with cheddar cheese.

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Crock Pot Shredded Beef Burritos

Everyone who loves their crock pot, raise your hand!!

The crock pot makes life so easy on those busy "run-run" kind of days.

This recipe is one of our very favorites.

crock pot shredded beef burritos

I lived in San Diego for a short while years ago.  There's not much to dislike about San Diego!! But one of the things I loved the most?

THE FOOD.

I fell in love with the little taco stands.  To this day when we visit, it's our very first stop, Roberto's in Mission Beach. It doesn't matter what time of the day our flight lands, we stop there first.

Thank goodness they are open 24 hours a day!

My favorite thing has always been the shredded beef burritos. They just have so much flavor.

I attempted to make them, using my crock pot, and they are a pretty close match.

yum. added a little fresh salsa bowl, and chips, perfect.

Crock Pot Shredded Beef Burritos

3-4 pound beef rump roast

1 can Rotel tomatoes

1 can diced green chilies (or use fresh if you have them)

1 large onion sliced

2 T. beef bouillon

flour tortillas for burritos

toppings of choice

Do not drain the Rotel or the chilies.

Dump everything into your crock pot.

 I cook it on high for about 5-6 hours. Basically you want it to get to the "shredded falling apart stage."   Shred meat and put back in the crock pot until ready to eat.

I steam my tortillas so that they are easier to wrap. Place meat inside and wrap burrito style. 

 I prefer mine without other things, but my family chooses between any and all of these:

shredded lettuce, cheese, sour cream, guacamole.

The burritos pictured here were lucky enough to have also have fresh peppers from my uncle's garden!!

Here in Nebraska, we aren't that lucky year 'round.

how gorgeous are these little babies?

So, the only thing that's really missing from this burrito is the atmosphere if Mission Beach...especially the ocean!

Ah.... Roberto's at  Mission Beach... see you soon...but until then I will feed my cravings with these!

Roberto's, Mission Beach, San Diego

Everyone who loves their crock pot, raise your hand!!

The crock pot makes life so easy on those busy "run-run" kind of days.

This recipe is one of our very favorites.

crock pot shredded beef burritos

I lived in San Diego for a short while years ago.  There's not much to dislike about San Diego!! But one of the things I loved the most?

THE FOOD.

I fell in love with the little taco stands.  To this day when we visit, it's our very first stop, Roberto's in Mission Beach. It doesn't matter what time of the day our flight lands, we stop there first.

Thank goodness they are open 24 hours a day!

My favorite thing has always been the shredded beef burritos. They just have so much flavor.

I attempted to make them, using my crock pot, and they are a pretty close match.

yum. added a little fresh salsa bowl, and chips, perfect.

Crock Pot Shredded Beef Burritos

3-4 pound beef rump roast

1 can Rotel tomatoes

1 can diced green chilies (or use fresh if you have them)

1 large onion sliced

2 T. beef bouillon

flour tortillas for burritos

toppings of choice

Do not drain the Rotel or the chilies.

Dump everything into your crock pot.

 I cook it on high for about 5-6 hours. Basically you want it to get to the "shredded falling apart stage."   Shred meat and put back in the crock pot until ready to eat.

I steam my tortillas so that they are easier to wrap. Place meat inside and wrap burrito style. 

 I prefer mine without other things, but my family chooses between any and all of these:

shredded lettuce, cheese, sour cream, guacamole.

The burritos pictured here were lucky enough to have also have fresh peppers from my uncle's garden!!

Here in Nebraska, we aren't that lucky year 'round.

how gorgeous are these little babies?

So, the only thing that's really missing from this burrito is the atmosphere if Mission Beach...especially the ocean!

Ah.... Roberto's at  Mission Beach... see you soon...but until then I will feed my cravings with these!

Roberto's, Mission Beach, San Diego

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That "mystery dish" we named Chicken Fajita Bake

The other day I joked about making some concoction in my kitchen that I would share if it tasted good? Well, guess what? It did!! Everyone loved it!

So, now comes the hard part, trying to "write a recipe."  You see, this is pretty much how I cook.  A lot of my best meals I throw together with something I had laying around here so I wouldn't have to go to the store... again.  I would not call myself a recipe follower...more like a recipe tweaker! Most times, in the taste category this works out to my advantage, other than to replicate it again sometimes doesn't quite work out.

I have been trying to get better at jotting down what I put into something, and measuring instead of just shaking a spice into the pot until it tastes good, so bear with me!

smelled even better than it looked 

Here is what you will need to make "Chicken Fajita Bake"

(at this point I opened my first Dos XXX Amber)

Chicken Fajita Bake

1 package of frozen chicken breast meat for fajitas

1 onion

1 can green chilis

1 can rotel

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper (more to taste)

1 can cream of chicken soup

8 ozs sour cream

1 can black beans

8 tortillas (I used cheddar jalepeno flavored ones)

large package of shredded cheddar or mexican cheese

Saute your chicken with the onion and green chilis until heated

 (that's they beauty of that chicken fajita meat, it's already cooked!)

Add the rotel, cumin, cayenne pepper and black beans and simmer for about 5-10 minutes.

Combine the sour cream and cream of chicken soup and spread about a tablespoon in the middle of each tortilla, a scoop of the meat mixture, sprinkle with cheese and roll "enchilada style" and place into a greased 9x13 dish. Continue to fill all 8 tortillas. The remaining soup mixture is spread on top, as well as the remaining cheese. I placed some of the beans and tomatoes down the center also.

Cover and Bake at 350 degrees for 30 minutes.

(here is where I opened my 2nd Dos XX Amber...please don't judge. It's a 114 outside and I am sitting next to my oven!)

gussy it up on the plate with some fresh tomatoes, sour cream and guacamole

Looking toward the future and the next time I make this, here is what I would do different. I would add colored bell peppers to the chicken mixture, and more green chilis to the soup mixture. I am not saying that it was lacking, I was just using up what I had here to make something. But if I was shopping for the ingredients to make this, I would do that part differently!

chicken fajita bake

The other day I joked about making some concoction in my kitchen that I would share if it tasted good? Well, guess what? It did!! Everyone loved it!

So, now comes the hard part, trying to "write a recipe."  You see, this is pretty much how I cook.  A lot of my best meals I throw together with something I had laying around here so I wouldn't have to go to the store... again.  I would not call myself a recipe follower...more like a recipe tweaker! Most times, in the taste category this works out to my advantage, other than to replicate it again sometimes doesn't quite work out.

I have been trying to get better at jotting down what I put into something, and measuring instead of just shaking a spice into the pot until it tastes good, so bear with me!

smelled even better than it looked 

Here is what you will need to make "Chicken Fajita Bake"

(at this point I opened my first Dos XXX Amber)

Chicken Fajita Bake

1 package of frozen chicken breast meat for fajitas

1 onion

1 can green chilis

1 can rotel

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper (more to taste)

1 can cream of chicken soup

8 ozs sour cream

1 can black beans

8 tortillas (I used cheddar jalepeno flavored ones)

large package of shredded cheddar or mexican cheese

Saute your chicken with the onion and green chilis until heated

 (that's they beauty of that chicken fajita meat, it's already cooked!)

Add the rotel, cumin, cayenne pepper and black beans and simmer for about 5-10 minutes.

Combine the sour cream and cream of chicken soup and spread about a tablespoon in the middle of each tortilla, a scoop of the meat mixture, sprinkle with cheese and roll "enchilada style" and place into a greased 9x13 dish. Continue to fill all 8 tortillas. The remaining soup mixture is spread on top, as well as the remaining cheese. I placed some of the beans and tomatoes down the center also.

Cover and Bake at 350 degrees for 30 minutes.

(here is where I opened my 2nd Dos XX Amber...please don't judge. It's a 114 outside and I am sitting next to my oven!)

gussy it up on the plate with some fresh tomatoes, sour cream and guacamole

Looking toward the future and the next time I make this, here is what I would do different. I would add colored bell peppers to the chicken mixture, and more green chilis to the soup mixture. I am not saying that it was lacking, I was just using up what I had here to make something. But if I was shopping for the ingredients to make this, I would do that part differently!

chicken fajita bake

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Tacos! Tacos! ~ Homemade Taco Seasoning, from Casa Kenkel

the finished product

Recently my kids were doing the "tacos! tacos!" chant.  I had my ground beef browned, and was ready to add my taco seasoning packet, when low and behold my pantry was fresh out! I ALWAYS have taco seasoning packets on hand... now what?  Time for a little creative cooking.  Looked up the ingredients of my favorite taco seasoning, (isn't Google Grand?) and whipped up some of my own.  Now I have a jar of it on hand for whenever the "taco chant" starts.  Couldn't be easier to make, and tastes SO GOOD!!

So this year, I thought, maybe I will make up a bunch and put some into cute little decorated jars for a few of my favorite Dads for Father's Day. Here's how they turned out.  This with a 6 pack of his favorite Mexican beer? Sound like a great gift to me!

mmmmmmm..... tacos and beer....delightful!

Casa Kenkel's Taco Seasoning

1/4 teaspoon of dried oregano

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon paprika

1 tablespoon chili powder

Combine and store in an airtight container.  Use as little or as much as you like.

Happy Father's Day! (or as I learned on Google ~ Feliz día del Padre!)

the finished product

Recently my kids were doing the "tacos! tacos!" chant.  I had my ground beef browned, and was ready to add my taco seasoning packet, when low and behold my pantry was fresh out! I ALWAYS have taco seasoning packets on hand... now what?  Time for a little creative cooking.  Looked up the ingredients of my favorite taco seasoning, (isn't Google Grand?) and whipped up some of my own.  Now I have a jar of it on hand for whenever the "taco chant" starts.  Couldn't be easier to make, and tastes SO GOOD!!

So this year, I thought, maybe I will make up a bunch and put some into cute little decorated jars for a few of my favorite Dads for Father's Day. Here's how they turned out.  This with a 6 pack of his favorite Mexican beer? Sound like a great gift to me!

mmmmmmm..... tacos and beer....delightful!

Casa Kenkel's Taco Seasoning

1/4 teaspoon of dried oregano

1/4 teaspoon of onion powder

1/4 teaspoon of garlic powder

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1/2 teaspoon paprika

1 tablespoon chili powder

Combine and store in an airtight container.  Use as little or as much as you like.

Happy Father's Day! (or as I learned on Google ~ Feliz día del Padre!)

reade more... Résuméabuiyad