CRISPY JALAPENO POPPER BEEF TAQUITOS

CRISPY JALAPENO POPPER BEEF TAQUITOS


Prep Time 15 minutes
 Cook Time 12 minutes
 Servings 12 taquitos



INGREDIENTS

  • 12 TortillaLand medium tortillas
  • 1 pound lean ground beef
  • 1/2 small onion, chopped
  • 2-4 jalapenos, seeded, deveined, diced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 8 oz.  cream cheese, softened
  • 1/2 cup salsa (medium for more of a kick)
  • 2 cups freshly grated Pepper Jack cheese, divided


INSTRUCTIONS

  1. Add beef, jalapenos and onions to a large skillet and cook over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
  2. Stir in all of the spices/seasonings, followed by salsa and cream cheese. Heat over medium low heat until cream cheese is completely melted, stirring often. Stir in 1 cup pepper Jack cheese until melted. Remove from heat.
  3. To assemble, add a heaping 1/4 cup filling to the bottom third of each tortilla and top with a heaping tablespoon cheese. Tightly roll up tortillas.
  4. Heat one teaspoon olive oil in a large nonstick skillet over medium heat (optional for extra crispiness). Working in batches, add taquitos and cook, until golden brown on all sides, rotating as needed.

source : http://carlsbadcravings.com/

Honey Lime Chicken

Honey Lime Chicken



Serves 3 | Prep Time: 5 Mins | Cook Time: 20 Mins
Inspired by: Eating Well

Ingredients:

  • 1 lb chicken thighs, deboned, skin-on
  • 2 cloves garlic, minced
  • 1 heaping tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Pinch of cayenne pepper
  • Pinch of salt
  • Chopped parsley
  • Lime wedges


Method:

  1. Preheat the oven to 400F.
  2. Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt. Stir to combine well. Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil.
  3. Bake the chicken for 20 minutes, or until cooked. Broil the chicken for 1 minute to char the chicken skin. Remove from heat, garnish with parsley and serve immediately with some lime wedges.



Cook’s Note:

You may use skinless and boneless chicken thighs, breasts, or chicken drumsticks for this recipe. You may also make this on a skillet or cast-iron pan on medium heat. Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey. You may also grill the chicken on an outdoor grill.

Grilled Zucchini Wraps with Goat Cheese Recipe

Grilled Zucchini Wraps with Goat Cheese Recipe


(serves about 4 people)

Ingredients:

  • Zucchinis (about 2)
  • Goat Cheese (about 2 ounces)
  • 1 tablespoon minced parsley leaves
  • 1/2 teaspoon lemon Juice


Instructions:

  1. Slice the zucchini into long strips using a Mandoline Slicer or a Vegetable Peeler. Place on grill pan for about 4 minutes on each side or until tender.
  2. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
  3. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

Grilled Zucchini Wraps With Goat Cheese are ready to enjoy!


source :http://creativeandhealthyfunfood.com/

CHICKEN BACON RANCH CASSEROLE

CHICKEN BACON RANCH CASSEROLE



INGREDIENTS:

  • 4 slices bacon, diced
  • 2 boneless, skinless chicken thighs*, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
  • 8 ounces rotini
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


FOR THE ALFREDO SAUCE

  1. 2 tablespoons unsalted butter
  2. 3 cloves garlic, minced
  3. 1 cup heavy cream, or more, to taste
  4. 1/4 cup freshly grated Parmesan
  5. Kosher salt and freshly ground black pepper, to taste



DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.
  2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
  4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
  5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
  7. Serve immediately, garnished with parsley, if desired.


source : http://damndelicious.net/

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES

BROCCOLI AND CHEDDAR TWICE-BAKED POTATOES



Prep Time: 15 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 40 minutes
Yield: 8 twice-baked potatoes
Serving Size: 1 twice-baked potao

Ingredients

  • 4 medium russet potatoes, washed well and dried
  • 1 teaspoon olive oil
  • 3 tablespoons salted butter, very soft
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons buttermilk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 teaspoon chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried onion flakes
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon paprika
  • 1 and 1/2 cups cooked broccoli, chopped, divided
  • 1 cup cheddar cheese, shredded, divided


Instructions

  1. Preheat oven to 400 degrees (F). Line a small baking sheet with parchment paper; set aside.
  2. Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft. Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise. Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact. Rub the outsides of the potato skins with a little olive oil. Place the skins on the prepared baking sheet and set aside.
  3. Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese. Divide the filling evenly among the potato shells then top with remaining cheese. Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through. Serve at once!


Notes
You may use sour cream in place of the Greek yogurt. You may use almost any other cheese in place of the cheddar.


Baked Chicken Chimichangas

Baked Chicken Chimichangas



Ingredients

  • 2 cups cooked chicken, chopped or shredded
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano leaves, crushed
  • 1 cup shredded cheddar cheese
  • 2 green onions, chopped (about ¼ cup)
  • 6 (8 inch) flour tortillas
  • 2 tablespoons butter, melted
  • diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping



Instructions

  1. Preheat oven to 400°F.
  2. Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
  4. Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
  5. Garnish with desired toppings and serve with salsa on the side.

CRAZY GOOD VEGETABLE EGG ROLLS



Yield: 12 egg rolls

Serving Size: 1 egg roll

Ingredients


  • 12 egg roll wrappers
  • 4 cups shredded cabbage
  • 2 cups shredded carrots
  • 4 cups sliced mushrooms (10 ounces)
  • 1 quart vegetable oil, for frying
  • 5 garlic cloves, minced
  • 1/2 teaspoon salt
  • For the sweet chili sauce:
  • 4 tablespoons sriracha
  • 2 tablespoons white sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil


Instructions


  1. Add mushrooms, carrots, cabbage, and salt to a large pan over medium heat. Cook until the carrots soften, at least 10 minutes, stirring occasionally.
  2. Drain the pan's vegetables and transfer to a large bowl. Add minced garlic and mix well. This will be the egg roll filling.
  3. Lay out the egg roll wrappers with their corners facing you and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping it onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush along its four edges with water. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
  4. Add vegetable oil to a large pot until the oil is about 1 inch deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel to drain.
  5. Combine sauce ingredients in a small bowl. Mix well. Serve with egg rolls.

Crock Pot Chicken Broccoli Alfredo

Listen, sometimes you just want to dump some chicken in a pot and throw some sauce on top of it. That’s great, and those meals are usually ones the kids and grown-ups will both enjoy, but the problem is, those dishes are often not very visually appealing
Not this Crock Pot Chicken Broccoli Alfredo, though. It’s pretty and it’s really a perfect meal for those who don’t have time to “make” dinner in the morning. Between throwing together lunches, reminding kids to grab their library books, and feeding the dog, mornings can be wild.
This meal can be prepared in the time it takes your kids to brush their teeth, and it tastes great. True story.
Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • ½ tsp coarse salt
  • ½ tsp pepper
  • 2 jars Alfredo sauce
  • 1 (12 ounce) bag frozen broccoli cuts
  • ½ pound bowtie pasta, cooked
  • 2 tablespoons fresh parsley, for garnish
  • 2 tablespoons freshly grated parmesan, for garnish


Instructions

  1. Place chicken in Crock Pot, and add salt and pepper.
  2. Dump sauce on top of chicken.
  3. Cover and cook on low for 6 hours.
  4. Add broccoli, cover again, and cook for 1 more hour.
  5. Toss with cooked pasta, and top with parmesan and parsley. l