Thursday, June 28, 2012

Shredded BBQ Chicken Sandwiches with Creamy Coleslaw



This is a great meal to serve at a summer picnic or when it's really hot outside and you don't feel like using the grill. That would be me today. It's close to 100 degrees outside so I decided to make indoor bbq chicken sandwiches with homemade bbq sauce. They were delicious!

Shredded BBQ Chicken Sandwiches with Creamy Coleslaw

Ingredients
For the Chicken and Homemade BBQ Sauce
3 boneless skinless chicken breasts, Shredded ( I poached mine)
1 1/2 Cups ketchup
4 Tbsp Worsterchire Sauce
2 Tbsp apple cider vinegar
3 Tbsp Dijon Mustard
1 Tbsp lemon juice
4 Tablespoons brown sugar
1 tsp Honey
Bakery Rolls

For The Coleslaw
16 oz bag coleslaw mix
1/2 cup mayo
1 tbsp sugar
1 1/2 tbsp Dijon Mustard
1 tsp honey

Combine all ingredients for the sauce into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
Put coleslaw mix into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into coleslaw until combined. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls.





Shredded BBQ Chicken Sandwiches with Creamy Coleslaw



This is a great meal to serve at a summer picnic or when it's really hot outside and you don't feel like using the grill. That would be me today. It's close to 100 degrees outside so I decided to make indoor bbq chicken sandwiches with homemade bbq sauce. They were delicious!

Shredded BBQ Chicken Sandwiches with Creamy Coleslaw

Ingredients
For the Chicken and Homemade BBQ Sauce
3 boneless skinless chicken breasts, Shredded ( I poached mine)
1 1/2 Cups ketchup
4 Tbsp Worsterchire Sauce
2 Tbsp apple cider vinegar
3 Tbsp Dijon Mustard
1 Tbsp lemon juice
4 Tablespoons brown sugar
1 tsp Honey
Bakery Rolls

For The Coleslaw
16 oz bag coleslaw mix
1/2 cup mayo
1 tbsp sugar
1 1/2 tbsp Dijon Mustard
1 tsp honey

Combine all ingredients for the sauce into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.
Put coleslaw mix into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into coleslaw until combined. Spoon BBQ chicken onto bottom rolls. Top with a spoonful of coleslaw then close with top rolls.





Wednesday, June 27, 2012

Chewy M&M Sugar Cookies




So, I am the crazy lady who decides to bake cookies when it is 95 degrees outside. I had all the ingredients for them and while I am not much of a baker these M&M Sugar Cookies didn't seem to difficult to make and I thought it was something fun that my little guy could help me with. I know he's only 19 months but he enjoyed trying to stir the ingredients together and adding the M&M's to the cookies. It was so cute!

Chewy M&M Sugar Cookies
Source-The Girl Who Ate Everything

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.

Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands, then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie.

NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!

Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies

Chewy M&M Sugar Cookies




So, I am the crazy lady who decides to bake cookies when it is 95 degrees outside. I had all the ingredients for them and while I am not much of a baker these M&M Sugar Cookies didn't seem to difficult to make and I thought it was something fun that my little guy could help me with. I know he's only 19 months but he enjoyed trying to stir the ingredients together and adding the M&M's to the cookies. It was so cute!

Chewy M&M Sugar Cookies
Source-The Girl Who Ate Everything

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar, plus 1/3 cup for rolling
2 oz cream cheese, cut into 8 pieces
6 tablespoons unsalted butter, melted and still warm
1/3 cup vegetable or canola oil
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla extract
1-1 1/4 cups M&M's

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Combine 1 1/2 cups of sugar and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and vanilla extract. Mix until smooth.

Use a rubber spatula to start folding the dry ingredients into the wet. When the dry ingredients are partially incorporated, add 3/4 cup of the M&M's to the dough. Continue mixing until a soft dough comes together. (Don't wait to add the M&M's until the dry ingredients are completely incorporated - you'll end up overmixing.)

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands, then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Gently press 3 more M&M's into the top of each cookie.

NOTE: Your M&Ms on top will crack from the heat while baking so I wait to put the M&Ms on top of the cookie until right after they come out of the oven. Just press how ever many your want on top right when they come out and they won't crack!

Bake the cookies, 1 tray at a time, for about 10-12 minutes, or until the edges are set. Remove from oven and press the M&Ms on top if you haven't already put them on top. The tops of the cookies will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.
Makes about 24 cookies

Sweet and Spicy Taco Salad



If you follow my blog then you know that tacos are very popular in our house. Taco salads are another favorite of mine and I love getting creative with them. We love spicy so it makes sense to incorporate that into the salads and the sweet really balances out the spicy heat of the sriracha. It was delicious!

Ingredients
1 lb lean ground beef
1 tsp sriracha
1 tsp cumin
2 tbsp chili powder
1/2 cup water
1 head iceburg lettuce, shredded
1 cup shredded cheese of your choice
1 cup black beans
1 can chopped green chilies, drained
1 tomato, chopped
1/2 cup Western dressing
1 cup crushed tortilla chips
Sour Cream and Jalapenos, Optional

In a large saucepan brown ground beef until no longer pink. Drain. Add sriracha, cumin, chili powder and water. Simmer 10 minutes. While meat is simmering, put your lettuce and the rest of the ingredients (except for the dressing and tortilla chips) into a large bowl. Add meat mixture and toss. Top with tortilla chips and sour cream and drizzle the western dressing over the entire salad.





Tuesday, June 26, 2012

Roasted Garlic and White Cheddar Spaghetti


I'm a sucker for a cheesy pasta dish and I also love garlic so I knew this recipe would be fantastic. I originally came across a similar recipe but it called for Ziti and also chicken. Since I have not gone grocery shopping yet this week I did not add chicken I decided to recreate my own recipe using spaghetti and a few other ingredients that I had on hand.

Roasted Garlic and White Cheddar Spaghetti

Ingredients
16 oz package spaghetti
2 tbsp butter
1/2 cup roasted garlic paste
2  tablespoon all-purpose flour
1 1/2 cups milk (or if you want it really rich you can use cream)
1 cup shredded white cheddar cheese
Parmesan cheese (optional)
Salt and Pepper to taste

To make the garlic paste, take a few bulbs of garlic (I used 2 small ones) and chop off the tops, exposing each clove. Rub some olive oil on each clove and then wrap in aluminum foil. Bake at 400 degrees for about 30 minutes. Once they cool a little, squeeze the bulbs and the cloves will pop right out. Mash to make a paste.

Bring 4 quarts of water to a boil in large pot and cook spaghetti until al dente. Set aside.
Meanwhile, melt butter in large nonstick skillet over medium heat. When butter starts to foam, add garlic paste and cook until fragrant, about 1 minute. Add flour and whisk until it starts to turn golden. Stir milk into pan and simmer sauce until slightly thickened, about 2 minutes. Add cheddar and stir constantly while returning to a boil. Add spaghetti and toss until evenly coated. Top with Parmesan cheese if desired.

Homemade Black Cherry Sherbet






I love sherbet. Almost more than ice cream....Almost. I never thought that I could make ice cream without an ice cream maker until last week when I found the two ingredient ice cream recipe. Since that turned out so well I went on a quest to find a homemade sherbet recipe that didn't require an ice cream maker. I was so happy when I found one. I was worried about the sherbet being the right consistency but it turned out great! What a tasty refreshing summertime treat!

Homemade Black Cherry Sherbet

Ingredients
1 lb cherries (I bought frozen cherries with the pits already removed)
1/3 cup sugar
1 teaspoon lemon juice
1/2 cup milk ( I used 2 percent)

Put all the ingredients into a food processor or blender and process until pureed and creamy. Add additional milk as needed to improve the consistency and stop occasionally to scrape down the sides. Be careful not to over-process the sherbet into liquid. Serve immediately or freeze. To serve later, just allow 10 to 15 minutes for the sherbet to soften at room temperature. Enjoy!

Homemade Black Cherry Sherbet






I love sherbet. Almost more than ice cream....Almost. I never thought that I could make ice cream without an ice cream maker until last week when I found the two ingredient ice cream recipe. Since that turned out so well I went on a quest to find a homemade sherbet recipe that didn't require an ice cream maker. I was so happy when I found one. I was worried about the sherbet being the right consistency but it turned out great! What a tasty refreshing summertime treat!

Homemade Black Cherry Sherbet

Ingredients
1 lb cherries (I bought frozen cherries with the pits already removed)
1/3 cup sugar
1 teaspoon lemon juice
1/2 cup milk ( I used 2 percent)

Put all the ingredients into a food processor or blender and process until pureed and creamy. Add additional milk as needed to improve the consistency and stop occasionally to scrape down the sides. Be careful not to over-process the sherbet into liquid. Serve immediately or freeze. To serve later, just allow 10 to 15 minutes for the sherbet to soften at room temperature. Enjoy!

Monday, June 25, 2012

Spicy Sausage and Rice Skillet


Smoked Sausage has always been kind of boring to me. My husband loves it but I rarely cook it and when I do we just usually grill it and serve it with some veggies or a salad. I wanted to make something that would kick it up a notch. As Emril would say :) I decided to experiment with things I had in my pantry and I came up with this skillet. Not the prettiest looking dish but it was really good and I served it alongside cheddar cornbread muffins.

Spicy Sausage and Rice Skillet

Ingredients
1 Package Beef Smoked Sausage
1 Box Beef Flavored Rice
1 can Rotel
1 Green Onion, chopped
1/2 Cup Shredded Cheddar Cheese

Slice sausage and cook in a non stick skillet until slightly browned. While sausage is browning, cook rice according to package directions. When rice is fully cooked add in the sausage and rotel. Cook an additional 4-5 minutes and top with shredded cheese and chopped green onion. Enjoy!

Sunday, June 24, 2012

Grilled Chicken Caesar Wrap



After a busy weekend I wanted to make something simple for dinner. I love all things Chicken Caesar and this wrap did not disappoint! It made a great simple and tasty meal!

Grilled Chicken Caesar Wrap

Ingredients
3-4  Boneless Skinless Chicken Breasts
Provolone Cheese, Sliced
1/3 cup shredded parmesan cheese
1/2 cup Caesar Dressing (divided)
Sliced Tomatoes
Croutons
Flour Tortillas ( I used 10 inch size)

Grill chicken 6-7 minutes per side or until juices run clear. Brush chicken with caesar dressing. Once chicken is fully cooked, cut into slices. On a flour tortilla lay one slice of provolone cheese, add lettuce, chicken, tomatoes, shredded parmesan, croutons, and drizzle with additional caesar dressing. Roll tightly and cut wrap in half. Makes approximately 4 wraps.

Thursday, June 21, 2012

Mandarin Chicken Pasta Salad


I was so excited when I found this Mandarin Chicken Pasta Salad recipe. I originally wanted to make some type of orange chicken but wanted a change from the traditional dish. This makes the perfect summer meal and I served it along side crusty french bread. Wow, was this good and healthy too!

Mandarin Chicken Pasta Salad
Adapted From-Yummly.Com

Ingredients
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp toasted sesame oil
1 packet onion soup mix (dry)
2 tsp white sugar
1 clove garlic (pressed)
8 oz farfalle pasta
1/2 cucumber (seeded and sliced)
2 roma tomatoes (diced)             
1 carrot (shredded)
6 oz spinach (fresh)
11 oz mandarin orange segments
2 cups cooked chicken (sliced)
1/2 Cup Almonds

To make the dressing whisk together the rice vinegar, orange juice, sesame oil, vegetable oil, onion soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente, drain, and rinse under cold water. Place pasta in large bowl.
To make the salad, toss the cucumber, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture and toss to coat evenly. Serve Immediately.
     



Wednesday, June 20, 2012

Chicken Fiesta Bowls




With the heat wave we have been having I decided that these Chicken Fiesta Bowls would make the perfect meal for tonight's dinner. Almost everything cooks in the crockpot and they are really easy to assemble and of course delicious!

Chicken Fiesta Bowls

Ingredients
3 Boneless Skinless Chicken Breasts
1 can Rotel
1 can Black Beans, Drained
1 tbsp Chili Powder
1 tsp Cumin
1 Ranch Seasoning Packet (I like Hidden Valley)
1/2 tsp Garlic Powder
4 oz Cream Cheese
2 Cups Cooked Rice
Sour Cream, Green Onions and Tortilla Chips for Garnish (Optional)

Place all ingredients except cream cheese and rice into crockpot. Stir and cook on low 4-6 hours. 30 minutes before serving add your cream cheese. Remove chicken mixture and serve over rice. Garnish with toppings of your choice. Enjoy!


Two Ingredient Ice Cream



Yes, you are reading that correctly. Two ingredients! I will admit, I was a bit skeptical at first but it worked. This ice cream was pure creamy deliciousness! I'm so glad I made it, well my hips aren't! This is probably something you don't want to be making all the time but it is a great alternative to the ordinary ice cream that you would buy at the grocery store. I picked a great week to make it with all the hot weather we have been having.

Two Ingredient Ice Cream
Source: Eagle Brand

Ingredients
2 cups (approx. 1 pint) heavy whipping cream, very cold
1 14 oz. can sweetened condensed milk

In the bowl of a stand mixer, fitted with the whisk attachment, add the heavy cream and whip on high until stiff peaks form (approximately 2 to 3 minutes). Remove bowl from mixer, and gently fold in the sweetened condensed milk using a rubber spatula. Now add in your desired flavorings. I used chocolate chips and folded them into the mixture.  Cover with a lid and freeze for at least 6 hours or overnight.

NOTE-A hand mixer will also work well in this recipe

Tuesday, June 19, 2012

Oven Roasted Potato Salad with Bacon


While I do like potato salad I never make it because I'm not a huge fan of the heavy mayo filled kind that you can get in a tub at your local deli counter. I wanted to try something different and I thought why not make a potato salad with a vinaigrette and roasted potatoes? It was delicious. A great way to change up your ordinary potato salad.

Oven Roasted Potato Salad with Bacon

Ingredients
2 pounds red potatoes, quartered
2 tablespoons olive oil
5 slices of bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon stone ground mustard
1 stalk green onion, chopped
Pinch of salt and pepper

Preheat the oven to 375F. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately

Ham and Cheese Sliders



So you may be reading this thinking, Ham and Cheese Sliders? I know when most people think of sliders they think of White Castle not ham and cheese. While I love sandwiches for lunch, I rarely make them for dinner. Let me tell you, these are unlike any sandwich I have ever had! They are so flavorful and filled with ooey cheesy goodness! Even my husband who was a bit skeptical at first said that I need to make these again soon. They were so so good! I did change up the recipe a bit since I could not find poppy seeds at my local grocery store and that is the base for the sauce. So what you see on top of my sandwiches are stone ground mustard.

Ham and Cheese Sliders
Adapted from-The girl who ate everything

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup Mayonnaise
1/3 cup Miracle Whip ( I left this out since we don't care for it)

Sandwich Sauce
1 1/2 Tablespoons yellow mustard ( I used stone ground Dijon mustard)
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Spread mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note-Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Ham and Cheese Sliders



So you may be reading this thinking, Ham and Cheese Sliders? I know when most people think of sliders they think of White Castle not ham and cheese. While I love sandwiches for lunch, I rarely make them for dinner. Let me tell you, these are unlike any sandwich I have ever had! They are so flavorful and filled with ooey cheesy goodness! Even my husband who was a bit skeptical at first said that I need to make these again soon. They were so so good! I did change up the recipe a bit since I could not find poppy seeds at my local grocery store and that is the base for the sauce. So what you see on top of my sandwiches are stone ground mustard.

Ham and Cheese Sliders
Adapted from-The girl who ate everything

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup Mayonnaise
1/3 cup Miracle Whip ( I left this out since we don't care for it)

Sandwich Sauce
1 1/2 Tablespoons yellow mustard ( I used stone ground Dijon mustard)
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Spread mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Note-Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Monday, June 18, 2012

Grilled Pineapple and Chicken Quesadillas




Today is definitely one of those hot summer days when I do not want to use my oven. It is hot! Don't get me wrong, I love warm weather but today I was looking for a simple yet different dinner idea that I could cook on the grill. So, when I came across this Quesadilla recipe, I knew that I would be making it tonight!

Grilled Pineapple and Chicken Quesadillas
Adapted from the Pioneer Woman

Ingredients
8 flour tortillas
2 cups grilled pineapple, sliced
3 boneless skinless chicken breasts 
3 cups shredded Monterey Jack cheese
3 tablespoons spicy barbecue sauce( I like Sweet Baby Rays)
1 tablespoon butter

To grill pineapple: Cut into thick slices and grill over low heat either on a grill, grill pan, or even a skillet.

Sprinkle chicken with salt and pepper and Cajun spice if you want some heat. Spray grill with cooking spray and grill on both sides until done, brushing with barbecue sauce after it's finished. Set aside and slice into very thin slices.

Warm pan over medium heat and put butter in the pan enough to coat. 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 and arrange chicken slices and pineapple slices evenly over the surface. 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 quesadillas back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, and pico de gallo if desired.

Friday, June 15, 2012

Foodie Friends Friday

For this weeks Foodie Friend Friday I am featuring Tracy of Busy Vegetarian Mom. When I came across her recipe for Blue Cheese Crusted Portabella Steaks I knew I would be making them and soon!  For those who follow my blog, I love love love Blue Cheese and pretty much any recipe that has blue cheese as one of the ingredients is a recipe that I will definitely make. It looks fantastic and would make a perfect summer meal. To read more please visit http://www.busyvegetarianmom.com/. For other great recipes be sure to check out Foodie Friends Friday at http://www.foodiefriendsfriday.com

Foodie Friends Friday

For this weeks Foodie Friend Friday I am featuring Tracy of Busy Vegetarian Mom. When I came across her recipe for Blue Cheese Crusted Portabella Steaks I knew I would be making them and soon!  For those who follow my blog, I love love love Blue Cheese and pretty much any recipe that has blue cheese as one of the ingredients is a recipe that I will definitely make. It looks fantastic and would make a perfect summer meal. To read more please visit http://www.busyvegetarianmom.com/. For other great recipes be sure to check out Foodie Friends Friday at http://www.foodiefriendsfriday.com

Thursday, June 14, 2012

Spicy Beef Tacos




With all the chicken we have been having lately, I decided it was time to mix it up and make something that we haven't had in a while. I decided on these Spicy Beef Tacos. I should really call them tacos with a kick. They are great served hard or soft shell but I prefer using hard shell tacos for this recipe. They are delicious!

Spicy Beef Tacos

Ingredients
1 lb lean ground beef
1/4 cup water
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon Sriracha powder
Pinch of Cayenne Pepper
Pinch of salt
1 cup shredded cheese of your choice (I like the mexican five cheese blend)
1 cup tomatoes, chopped
2 cups shredded lettuce
10 hard or soft shell tacos
Sour Cream (optional)

Brown ground beef in large skillet over medium-high heat, drain and return to pan. Add water, chili powder, cumin, sriracha powder, cayenne pepper and salt to beef mixture. Stir, reduce heat, and simmer for 5 minutes. Spoon meat mixture in tacos and top with remaining ingredients.

Wednesday, June 13, 2012

Slow Cooker Honey Bourbon Chicken Sandwiches


A few months ago I made a slow cooker Bourbon Chicken recipe that was really good. It was meant to be served over rice but I decided to shred it and make it into chicken sandwiches. I also experimented with a few ingredients to make it slightly sweeter and a touch spicier. It turned out great and the marinade kept the chicken really moist.

Slow Cooker Honey Bourbon Chicken Sandwiches

Ingredients
3-4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup water
1 tbsp chopped garlic
1 tsp red pepper flakes
1 tbsp honey
1 tbsp bbq sauce
Pinch Cayenne Pepper

Toss everything together in the slow cooker and cook on low for 4-6 hours. Shred chicken and serve on bakery rolls. Enjoy!

Slow Cooker Honey Bourbon Chicken Sandwiches


A few months ago I made a slow cooker Bourbon Chicken recipe that was really good. It was meant to be served over rice but I decided to shred it and make it into chicken sandwiches. I also experimented with a few ingredients to make it slightly sweeter and a touch spicier. It turned out great and the marinade kept the chicken really moist.

Slow Cooker Honey Bourbon Chicken Sandwiches

Ingredients
3-4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup soy sauce
1/3 cup water
1 tbsp chopped garlic
1 tsp red pepper flakes
1 tbsp honey
1 tbsp bbq sauce
Pinch Cayenne Pepper

Toss everything together in the slow cooker and cook on low for 4-6 hours. Shred chicken and serve on bakery rolls. Enjoy!

Tuesday, June 12, 2012

Simple Summer Pasta


This is one of my favorite pasta dishes and I love how quick and easy it is and of course delicious!

Simple Summer Pasta

Ingredients
12 oz Thin Spaghetti or Angel Hair Pasta
1/3 cup Extra Virgin Olive Oil
1 Cup Chopped Grape Tomatoes
2 tablespoons fresh chopped garlic
1/4 teaspoon red pepper flakes
1 cup cooked crumbled bacon
1/2 cup shredded Parmesan cheese

Boil pasta as directed on package. Meanwhile, in a large skillet heat olive oil and add in tomatoes Saute for 5-6 minutes, add garlic and red pepper and turn heat to low. Add bacon and immediately toss with cooked pasta. Top with shredded Parmesan cheese.

Monday, June 11, 2012

Honey Mustard Rotisserie Chicken Salad Pitas


This is a perfect meal for hot summer days. I prepared the chicken salad a few hours ahead of time to let the flavors blend together. I served it along side fresh fruit. A tasty summer dinner!

Honey Mustard Rotisserie Chicken Salad Pitas

Ingredients
1/2 cup mayonnaise
6 tablespoons honey mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
Dash pepper
3 cups diced rotisserie chicken
2 celery ribs, thinly sliced
1/2 cup chopped roasted almonds
Sliced Provolone Cheese
3 pita pockets

In a large bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, and almonds. Place a slice of cheese in the center of each pita. Spoon about 1 cup of chicken mixture into each pita. Top with shredded lettuce and tomato if desired.

NOTE-A lighter version of this dish can be prepared by using low cal mayo and honey mustard dressing and omitting the cheese.

Honey Mustard Rotisserie Chicken Salad Pitas


This is a perfect meal for hot summer days. I prepared the chicken salad a few hours ahead of time to let the flavors blend together. I served it along side fresh fruit. A tasty summer dinner!

Honey Mustard Rotisserie Chicken Salad Pitas

Ingredients
1/2 cup mayonnaise
6 tablespoons honey mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
Dash pepper
3 cups diced rotisserie chicken
2 celery ribs, thinly sliced
1/2 cup chopped roasted almonds
Sliced Provolone Cheese
3 pita pockets

In a large bowl, combine the mayonnaise, mustard, vinegar, salt and pepper. Stir in the chicken, celery, and almonds. Place a slice of cheese in the center of each pita. Spoon about 1 cup of chicken mixture into each pita. Top with shredded lettuce and tomato if desired.

NOTE-A lighter version of this dish can be prepared by using low cal mayo and honey mustard dressing and omitting the cheese.

Sunday, June 10, 2012

Grilled Buffalo Chicken Nachos



It's been a hot weekend here and hot weather means lots of grilling. I love all things buffalo chicken and I am always trying to come up with new ways to prepare it. I decided to take boneless skinless chicken breasts grill them and baste in our favorite wing sauce and use as them as the main ingredient for our nachos. They were heaven!

Grilled Buffalo Chicken Nachos

Ingredients
3 boneless skinless chicken breasts
1/2 cup wing sauce ( I used Franks)
1 bag tortilla chips
2 cups shredded Monterrey Jack/Cheddar cheese blend
Shredded Lettuce
4 tablespoons Blue Cheese or Ranch dressing
Additional Toppings of your choice (sour cream, tomatoes, beans, green onion etc)

Grill chicken on medium-high heat for 6-7 minutes per side or until juices run clear. While chicken is cooking arrange tortilla chips on baking sheet. Remove chicken from grill, toss in wing sauce, cut into strips and place on tortilla chips, top with cheese.  Drizzle with additional wing sauce. Place nachos under the broiler until cheese is starting to brown and is bubbling. (about 3 minutes on high)  Add lettuce and your additional toppings then drizzle with Blue Cheese.
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