Winter Weeknight Taco Soup

It's been a wonderful Saturday with slightly warmer weather and just enough sun shining to refresh the soul!  We went to the movie theater to see Paddington as a family at the early bird showing, and we had a great time together.  What a cute movie!!  Nowadays I'm can be a critic when it comes to kids movies, but we thought this one was just darling!  The kids laughed through it all... We all did!  Going to the movies is a big deal we all get excited for, and I think especially on a winter day it's a great way to stay cozy and have fun being out together!

Right now it's that "crunch time" of the day as I work to get our dinner of pan seared salmon and spiced rice on the table as Mr. Cozy and our son work in the leaves and trimming bushes outside.  He wants to help his daddy anyway he can, and even at 4 years old he can be a really good little helper!  I'm so proud of them both! ( The yard work is another step closer to getting our house ready to sell!). So as I write, I'm juggling cooking, (writing this post), playing babies with my daughter in the kitchen and helping her put on dress up clothes.  (She is so stinkin cute when she pretends!)  This is the controlled chaos that lends to not being a good blogger, nonetheless I am here to share some delicious taco soup this evening. :)

You'll find this is a very easy recipe to put together and simmer away on a cold and blustery winter's day! 

(Yep, that was sing-songy.)

Taco soup is similar to a hearty Tex-Mex style chili and is amazing eaten with corn chips or cornbread.  This night I made Trader Joe's pumpkin cornbread...

So. Good. 

I hope y'all will continue to give me grace as I intermently blog in this season of life with little bitties underfoot as we're about to make a big move in a few months.  Please do your family a favor and make this easy taco soup, because I think you're going to love it!  Let me know what you think.

Taco Soup

Serves 4-6

1 lb. ground sirloin 

1 onion, diced

3 cans black beans, drained and rinsed

1 can corn, drained and rinsed

1 can diced tomatoes

1 can tomato sauce

1 1/2 c. Water (more to thin out if needed)

1 small can diced green chilies 

1 pkg. taco seasoning mix

1 pkg. ranch style dressing

Salt & pepper to taste

Brown meat and onion in a skillet.  Drain off any extra grease.  Stir in beans, corn, tomatoes, tomato sauce, water chili seasoning and ranch seasoning and salt and pepper.  Stir together and bring to a boil, reduce to a simmer med-low heat for another 30 minutes. Taste for any additional salt or pepper before serving.

Serve with shredded cheese, sour cream or diced avocado and corn chips.  

This recipe would also be great cooked in a crock pot after browning the meat.  Cook on low for 6-8 hours.

Easy & Cheesy Salsa Verde Chicken

This may be the easiest Mexican dinner you'll ever make, or at least the best tasting easy one!

Cheesy salsa verde chicken only requires three delicious ingredients: chicken breasts, salsa verde and cheese!  (All in the name, right? :)  I also seasoned the chicken with salt, pepper and cumin for extra flavor to penetrate the meat.  This cooks together in a cast iron skillet or (any other baking pan) to a zesty, cheesy chicken dish!

It tastes delicious over a bed of brown or Mexican rice.  I found this awesome organic brown rice at Trader Joes that is not only inexpensive, but only take about 12 minutes to cook verses 40 minute regular rice.  I love it!  Add more flavor to your rice by cooking it in chicken broth instead of water and adding seasoning right into the rice/liquid mixture before cooking.  No more bland rice!

I also made our favorite "Cuban style" black beans flavored with diced onion, fresh garlic, cumin and paprika.  Serve the delicious cheesy salsa verde chicken with sour cream and extra salsa if you like! Cilantro would be beautiful but we don't like the flavor. (I know, weird.) Be sure and give a squeeze of fresh lime juice over your plate before serving to add a bright flavor that balances all the spice.  

I think you're going to go back to this delicious Mexican dinner time and time again for a quick weeknight supper.  I know we will!!

 

Cheesy Salsa Verde Chicken

Recipe from: Posed Perfection

1 Tbsp. Olive Oil

2-3 Chicken Breasts, cut in half (I actually cut these length and width-wise to make cutlets.)

1 jar Salsa Verde (green tomatillo salsa)

1 c. of your favorite shredded Cheese (I freshly grated pepper jack and sharp cheddar)

Salt & pepper

Ground Cumin

Preheat oven to 350 degrees F.

Drizzle extra virgin olive oil to lightly coat the bottom of a large cast iron skillet or 9x13 inch pan.  Lay out the chicken pieces evenly.  Season chicken with spices.  Pour salsa over the chicken and bake for 15-20 minutes.  

Turn the oven temperature up to 400 degrees, take the pan out, and spread the cheese evenly over the chicken.  Return to cook another 10-15 more minutes, depending on thickness of chicken. The salsa will bubble, and the cheese will get nice and gooey.  Salt a bit more just after coming out of the oven.

Serve the chicken (and extra salsa in the pan) over the rice or cut up and in tortillas as a yummy taco.  Enjoy!

Serves 3-4

Baked Chili Tortilla Chips with Easy Smooth & Spicy Dip

 

I'm excited to share with you a little appetizer that's SO easy and SO delicious and even much healthier than most chips and dip!  Yes, it's all of those things!  I have to say that I discovered this dip "recipe" myself.  I call it a "recipe" because  it only has two ingredients in it.  Yes, I can literally spell out the number because there are that few of ingredients that make up with creamy, yet spicy dip! 

 

Did I say it's, yummy??!?

 

 

The chips are a baked version of the fried chili tortilla chips that Ina Garten shares in her latest cookbook, The Barefoot Contessa Foolproof.  I've been wanting to make my own chips, and her recipe looked so simple that and really flavorful.  The only change is that I use olive oil and baked them on high heat in the oven.  You won't even miss the deep frying with these crispy chips!

 

Seasoned with chili powder, cumin, and the delicious chipotle chili powder--which is worth buying, btw!--this recipe takes baked chips to the next level. Be sure you buy corn tortillas when making these and not flour ones. You can buy either the white or yellow corn tortillas, and either are very good.

 

And the sauce!!...I get excited about this dip, you see.  I like chips and salsa, but after recently going to Chuy's and discovering their addictingly fabulous, creamy jalapeno dip (I'm not even sure what's in it!), I've been wanted to make a creamy type of dip for tortilla chips.  I like ranch dip, but not with Mexican food or tortilla chips.  Also, I wanted something a that doesn't involve fatty mayo or cream cheese.  (Although, I LOVE those things, too.)  That way I wouldn't feel as guilty about stuffing my face, munching on it with chips or veggies.

 

*light bulb moment*

 

Greek yogurt + Verde salsa = Heavenly chip dip without fat, plus protein!

 

I may be lagging behind in this discovery.  Perhaps many of you bloggers have already blazed this trail, but when I put these two simple things together I found the dip that I've been craving!  Two things I always have in the fridge!!

 

 

So my friends, if you're inspired, please try these baked chili tortilla chips and this smooth & spicy dip at your Superbowl party for something new, easy, and almost guilt-free!

 

 

Baked Chili Tortilla Chips

Makes 4 Servings

 

2 Tbsp. (approx) Extra Virgin Olive Oil

10- 6 in. Corn Tortillas

1 Tbsp. Sea Salt

1/4 tsp. Chipotle Chili Powder

1/4 ts.p Chili Powder

1/4 tsp. Ground Cumin

 

Preheat the oven to 425 degrees.

 

In a small bowl, mix the salt and spices all together and set aside.

 

Stack the 10 tortillas and cut them into quarters.  Put in a large bowl and drizzle olive oil on the tortilla triangles.  Using tongs or large spoon, toss the tortillas gently in the oil to coat them all. 

 

Lay out the tortillas flat in a large sheet pan (may take 2) that has been lightly oiled.  Evenly sprinkle the seasoning all over the tortillas.  You won't cover every little bit, but that's okay!

 

Bake for about 10 minutes, or until edges are golden brown.  After they have cooled for a couple of minutes they will really crisp up perfectly and delicious!

 

 

 Smooth & Spicy Dip

Makes 1 cup

 

1/2 c. Low Fat Plain Greek Yogurt

1/2 c. Verde (Green) Salsa, I use World Table

 

Mix together equal parts Greek yogurt and salsa and stir till blended together.  Serve and enjoy! 

 

You can use a slotted spoon to strain the salsa just a bit if you want it a little thicker.  Salt to taste if you like, though I usually don't.

 

 

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Best Loved Mexican Chicken Casserole

Happy Sunday!!!  I love that God has given us a Day of Rest!
Since the last time I talked to y'all, we've had family come and stay with us for a great visit!  Mr. Cozy's parents came and later in the week his brother with his wife and little girl all came to stay with us, and it was such a great time.  I love when family come up, and we get to spend some quality time together around our home or out having fun shopping or exploring new, local restaurants!   We had a great time with them, and always are sad to see loved ones leave.  This recipe is one I made last Sunday for our family and we all loved it!

Here's a dish Mom has made-- and we've always gobbled down-- for most of my life!  A family favorite that's now been passed down to me to share in the making.  So easy, this casserole will satisfy kid's hearty appetite and your Mexican food cravings!  (Don't tell me I'm the only one that gets them...) 

Cheesy and spicy, creamy and a little crunchy, Mexican Chicken Casserole!

It starts with a bottom layer or "crust" of Doritos.  Layered back and forth with a spicy, creamy chicken mixture with a thick cheesy layer over the top.  Mom had the idea to make it prettier and more delicious by adding sliced tomatoes and peppers or black olives on the very top before baking.  I think it makes the casserole a little more appealing to the eyes! (Not like cheese isn't enough!)  My husband love to crush extra chips over the top for an even crunchier bite, so I think I might try to bake it that way the next time.  An extra layer of crunchy chips, every now and then, never hurt anybody!

I never said this was a healthy recipe, because it's not.  It's delicious and filling, and I think eating things like this from time to time is okay in moderation.  We've always used fat free canned soups and many times will serve this with salad.  Reduce the amount of cheese or use baked tortilla chips if you want to make it even better for you, but please don't cut out any of the ingredients for the delicious taste you want!!

This is one of my very favorite casseroles and meals for a comfort food night. I suggest serving it with sour cream and salsa or homemade guacamole along side cooked-down black beans, and you have a restaurant quality meal that's easy and so delicious for your family!

Mexican Chicken Casserole

Serves 6-8

6 Chicken Breasts, boiled or roasted, and shredded 

(I usually roast them with olive oil, salt and pepper at 350 for about 35 minutes.)

1 can Cream of chicken soup

1 can Cream of mushroom soup

1 can Rotel tomatoes

1 c. Milk

1 Small onion, finely diced

Salt & Pepper

Dash of Cumin

1 16 oz. Block cheddar or Colby jack cheese, shredded

(You can use pre-shredded, but I think it's not as good.)

1 large sack tortilla chips, crushed

(I like using Doritos)

Chicken Broth

Mix together shredded chicken, soups, tomatoes, milk, onion, and spices. 

Grease a large casserole dish and place 4-5 Tbsp. chicken broth in dish. 

Place a layer of crushed tortillas, then layer chicken mixture and repeat with chicken mixture and so on. 

Top with shredded cheese and if you like, garnish with freshly sliced tomatoes and green bell pepper or black olives.  .

Bake at 300 degrees for 1 hour or until cheese is completely melted and bubbling!

Allow to cool for 15 minutes until serving. 

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A Visit From Mom Calls for Lemon Meringue Pie!

I was reminded of all my blessings yesterday, with a delightful visit from my mom!  Right now, I'm living about 1 1/2 hr. from my parents so a visit is a real treat!  I was off work and she is a stay at home mom and wife who needed her hair colored and cut (I'm a stylist if you didn't already know).  Turned out we both needed some girl time to open our hearts and ears to one another--we've always been very close to each other, and even more so now that I'm grown and married. 

She greeted me with a beautiful spring arrangement for my table!  Tulips in all shades of yellow...aren't they pretty!  Tulips are a sign that Easter is coming and spring is here!  They represent life and joy.  Yes, I may be little dramatic, but that is how I feel whenever I see this arrangement.  Maybe one day if I ever host Easter dinner, this can be the center piece!  I'm not sure that Mom will ever give a holiday dinner up, though...

I love the little wooden and wicker basket it's in.  Mom knows exactly what I like, because it's usually whatever she likes!

That was just precious of her to come and give me a gift for spring, although not surprising.  My parents are very thoughtful!  Mom knows that I love and appreciate even the smallest of things in life.  I think I got that from them.

I knew I wanted to make a dessert to go along with our afternoon coffee, and since I had some Meyer lemons in the fridge, I decided to make our favorite Lemon Meringue Pie! (There is the recipe:)

Mom has always l-o-v-e-d lemon meringue since she was a little girl!  In fact, every year for her birthday whenever my Granny (her mom) would tell her she would make anything for her, Mom would never ask for a cake but always lemon meringue pie.  So, I knew since she was coming and I had those beautiful lemons, lemon meringue it is!

The pie certainly turned out delicious.  Maybe even better than usual!  Mom was surprised, excited and so thankful.  I was just thankful she was here with me and it turned out perfect!

Yesterday was a beautiful, warm day and that really helped me make a good meringue.  It fluffed up well and spread to perfect little peaks that browned to heavenly goodness!  I always make a graham cracker crust homemade. (Mom would have no other!)  So of course I beat the crackers into crumbs that were a large crumble to soak up all the butter.  MmmmMmm!  I love the contrast of crunchy, buttery crust with the creamy, tart pie and fluffy vanilla meringue!

So the pie was a big hit!  We ate it while drinking coffee out of my new china teacups.  The pattern of the china is called Sydney Rose and it's so pretty and feminine.  Never took a picture with the coffee in it.  (Oops!)  Soon I'm going to post about my new dishes and you'll get to see them all.

I just loved the look of my new arrangement on the new tablecloth with the Lemon Meringue Pie.  Almost too pretty to eat....almost!!

Later we went outside and I showed her all of my new plants and flowers.  I love being outside on pretty days.  We finished the night by making Chicken Fajita Quesadillas together with our favorite, homemade guacamole.  It was so fun to cook together!  We had a great time, and the food turned out so yummy!!  My hubby was excited about the Mexican supper and pie, too.  He knows when we have company over, nobody goes hungry!

Mom and I had a great day spent together while cooking and eating, laughing and crying--doing what any good friends do whenever they reunite!  And that is why I'm reminded of my blessings.  All of the love I have in my life....is a gift from the Lord!

Homemade Chicken Fajita Quesadillas

   
     It's Fajita time!  Delicious, fresh sweet onion, red and green bell pepper seasoned and stir-fried among Rotel tomatoes and sauteed chicken breast strips that have been drinking up a homemade Latin marinade that will have you eating the chicken out of the pan!  Add some freshly grated melting cheese and grill it all up in a beautiful whole wheat tortilla for some south of the border Heaven in your mouth! 

     We just love these fajita quesadillas and both agree that they are better than any authenic Mexican restaurant we've eaten at.  I used Queso Chihuahua cheese that is an authentic Mexican cheese similar to Manchego, which is one of my favorites.  You could use either one, or in a pinch colby jack would be great too. Seriously, the lime, garlic and cumin from the marinade make the chicken irresistable! The marinade is a must, and I think it would also be simply perfect for grilled chicken in the summer. Quality, fresh ingredients really take recipes to the next level...so don't leave out the melting cheese (Manchego or Queso Chihuahua), fresh lime, or addition of red bell peppers if you want a perfectly Mexican cuisine experience!  We ate this with seasoned black beans & rice with salsa verde and sour cream for dipping.  Spice up your weekend with these homemade chicken fajita quesadillas!

Chicken Fajita Quesadillas  

2 chicken breasts

2 limes
Cumin
Minced Garlic
Olive Oil
Salt & Pepper
1 red bell pepper
1 green bell pepper
1/2 sweet onion
Manchego or Queso Chiahuahua Cheese,
shredded (3-4 cups)
1 can Rotel Tomatoes, drained
Whole Wheat Tortillas

For the marinade: in a small bowl, juice 1 1/2 limes, add cumin, garlic and salt and pepper.  While stirring, add enough olive oil to thin it out. Usually about double the oil to lime juice. (You can also add a little cayenne pepper for more heat.) Slice the raw chicken breast thinly and place in a heavy duty plasic bag.  Add marinade and smoosh with your hands to incorporate all around the chicken.  Place in refrigerator as little as 1 hour or up to 8 hours.

Thinly slice onion and pepper.  In a large cast iron skillet (that's what I like to use:) add a couple swirls of olive oil on med-high heat.  Add the marinated chicken and sautee until golden brown.  When ready, spoon the chicken out and lay on paper towels to drain. Chop chicken into smaller pieces and set aside. Turn the heat down to medium, wipe out the pan and add more olive oil. Add the sliced peppers. After they start to soften, add the sliced onion. Season with cumin, salt and pepper. Sautee until everything is very soft. Stir in the drained rotel tomatoes and chicken. Squeeze the other half of the remaining lime over the chicken filling and sit the pan aside.

Get out a clean pan and put it on the oven on med-low heat. Spray a little cooking spray if your need needs it. As you start to assemble the quesadilla's gather the tortillas, cheese, and chicken mixture.  Start by sprinkling cheese all over a tortilla leaving about 1 inch from the edge, add the chicken and pepper filling, and add more cheese and another tortilla on top.  (Kind of like a tortilla sandwich.) Put in the pan for a couple of minutes until the cheese melts and carefully turn over to brown the other side.  Take out of the pan and cut, like a pie, into 4 pieces.  You will probably have enough filling to do this a couple more times.  Garnish with salsa and sour cream. Serve 2-4 pieces per person.  This recipe will make enough for about 3-6 people.

Fiesta Chicken Enchiladas

Mexican food is something that I crave! Honestly, I'm surprised that I haven't posted about it yet.  These enchiladas are one of the best things I can make whenever I have a craving!!!  Spicy, flavor filled chicken tortillas that have been smothered in an ooey, gooey melted cheese and a creamy, zesty enchilada sauce and baked till bubbly-- Yeah, pretty much hits the spot!

This is a recipe that I came up with. It's everything I like in mexican food amped up a couple of notches!  I love to go to mexican restaurants, but their enchiladas seem to lack flavor. They're just puny little things covered in what taste like a bland tomato sauce. This is a "one pot" dish that delivers a flavor punch from things like smoky cumin, taco seasoning, sauteed red onion, Rotel tomatoes, (so yummy) Manchego cheese and so on.  I just like to cook according to what I like--the flavor and spice level of my taste.  You should, too!  As you know, when I cook I don't always have certain proportions...I just go by what looks right and tastes good.  (Taste along the way.)  But just as a little reference for you, mine made 5 large enchiladas using 3 large boneless, skinless chicken breasts, about 1/2 of a large red onion, and 1/2 of packet of taco seasoning (more details in the recipe) for the filling. One can of Rotel tomatoes and 1 can of enchilada sauce for the sauce (and eye balled the rest of ingredients--more details in the recipe) and shredded most of the block of cheese.  Speaking of...

I have a new love, and his name is Manchego.  Cheese, that is!  This is a creamy, mild cheese that melts like a dream.  It's used in Spanish cuisine, therefore I knew it would be a perfect addition to the meal.  You can find it anywhere, even Wal-Mart.  It comes in a block so you will need to shred it on your box grater.  So worth the little effort.  I also added some taco seasoned cheese blend.  You can really use whatever good melting cheese combo you want.  The sauce for this recipe is tomato-y from the can of enchilada cauce, zesty from the Rotel tomatoes, and creamy from the sour cream.  It's seriously delicious and just melts into the tortillas.

 These Fiesta Chicken Enchiladas would be an amazing update to the usual Taco Tuesday meal! I like to serve this with mexican rice, black beans and homemade guacamole.  It's the perfect comforting meal to warm up with and welcome anyone home!

Grocery List
Olive oil
Chicken breasts
Red onion
Taco seasoning
Salsa
Whole wheat tortillas
Manchego cheese
Taco blend cheese
1 can Rotel tomatoes
Sour cream ( I use low-fat)
1 can enchilada sauce
Cumin
Salt & Pepper

Fiesta Chicken Enchiladas

Preheat oven to 350 degrees. Rub chicken breasts in olive oil and sprinkle with salt, and rub the taco seasoning generously,  all over the top. Bake in a 350 degree oven for about 30 minutes.

While the chicken is baking, you can chop the onion and saute in olive oil until softened.  Add a little more of the taco seasoning and salt and pepper. Take off the heat and leave in the pan.  Next, asssemble the delicious sauce to pour over the enchiladas.  In a medium sized bowl, pour 1 whole can of enchilada sauce, about 1/2 cup of sour cream, 1 can of Rotel tomatoes, about 1 tsp. cumin and a little salt and pepper. Stir until well combined.

Now that your chicken is out of the oven and cool enough to handle, shred all of the chicken and put in the skillet with the cooked onions.  Add about 2 dollops of sour cream, salsa, and some of the shredded Manchego cheese.  Stir until blended and your filling is ready!

Pour a little of the sauce to coat the bottom of your 9x13in. baking pan.  This will keep the enchiladas moist and prevent sticking. You are now ready to start the "assemble line" of tortillas and filling.  So evenly distribute the filling in each tortilla and wrap up.  (Wrap as though you were making a burrito.  You know, where the ends are folded in like present.) Line them up in the pan as you go.  Once all of the filling is used up and they are all in the pan, evenly pour the sauce all over the tortillas.  You'll want to use all of the sauce.  Next, sprinkle the Manchego cheese and the taco blend.  You can't have enough cheese!

Bake for 30 minutes, uncovered in a 350 degree oven until the sauce is bubbly, cheese melted and enjoy!