My entire family really enjoys Mexican flavors. I use Mexican flavors in a lot of ways and this recipe just might be one of my favorites! This would be great for any party and certainly great for a Mexican holiday celebration! You can also make this with a lot of heat or just a little! We like heat, so mine packed a punch!
INGREDIENTS
1 pound ground beef
1 envelope of taco seasoning (low sodium)
1 can of Ro-Tel tomatoes with green chili’s ( you can get original, mild or hot)
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
12-15 Wonton wrappers
Toppings
Sour cream
Jalepeno’s (I like the ones you find in the jar, but you can certainly use thinly sliced fresh jalepeno’s)
Salsa
DIRECTIONS
Preheat your oven to 300 degrees. Spray muffin tins with non stick spray and take one wonton wrapper and place one wrapper in each muffin cup with the wonton wrapper coming up the sides of the tin. When you have all of your wontons in the cups lightly spray the wrappers with the non stick spray. Place in your preheated oven and bake until the tips of the wrappers are a light golden brown. (Mine took about ten minutes) remove from the oven and set aside.
Brown your ground beef in a medium size skillet and drain extra liquid when cooked through. Add the taco seasoning and the can of diced tomatoes (not drained) to the skillet and stir until combined. Add the American cheese and the Monterey Jack cheese and stir until the cheese is mixed through and melted. Remove the beef mixture from the heat and fill each won ton wrapper with some of your beef mixture. When the won tons are all filled you can put them back into the oven for just a few minutes to warm everything through. When warmed through remove from the oven and add your toppings. A little dollop of sour cream and or salsa and a ring of jalapeño .
Serve warm.
Enjoy!
I love dinners that come together quickly with little clean up! True paella takes not only a lot of time but typically a lot of ingredients as well. This dish has some of the same components and is much easier to make! This dish will also serve 6 hearty portions!
INGREDIENTS
1 pound of Italian sausage, casing removed
2 Tablespoons olive oil
1 Vidalia onion, chopped
2 cloves of garlic, chopped
1 pinch of saffron threads
1 bay leaf
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 cups uncooked short grain white rice
1 quart chicken stock
1 cup or more of frozen peas
DIRECTIONS
Brown sausage in a large skillet over medium high heat breaking the sausage up into bits as it cooks. When cooked through, remove sausage to a plate and set aside. Heat the 2 tablespoons of oil in the same skillet, sauté onion and garlic. Add red pepper flakes and rice. Cook stirring rice until coated with oil, about 2-3 minutes. Stir in saffron, bay leaf, Italian seasoning and chicken stock. Bring to a boil, cover and reduce heat to medium low. Simmer 20 minutes. Add peas and put the sausage back in the pan and heat through.
Serve warm.
Enjoy!
This was a delicious and healthy dinner! I served this over jasmine rice, but you can serve it over pasta or other rice, or anything that makes you happy! I am ready for some light fresh flavors of Spring and Summer! This was very tasty and we enjoyed it the next day for lunch as well!
INGREDIENTS
3 boneless, skinless chicken breasts
2 Tablespoons olive oil, divided
2 Tablespoons lemon juice
1/4 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1/4 cup low sodium soy sauce
4 Tablespoons teriyaki marinade sauce
1 bunch of asparagus, trimmed and sliced in one inch pieces
1 teaspoon minced garlic
Salt to taste
Pepper to taste
DIRECTIONS
Start by cutting your chicken into one inch pieces and cook the chicken in a medium size sauce pan with l tablespoon of oil and 2 tablespoons of lemon juice. Add the garlic salt and a little lemon zest if you want. Once cooked, take your chicken out of the pan and set aside. Add the cut up asparagus to the pan adding an additional 1 tablespoon of oil along with the teriyaki sauce and minced garlic. Cook asparagus on medium heat for 6 to 8 minutes. Add chicken back into the pan adding the soy sauce, salt and pepper. Let simmer for a few minutes to warm through and thicken just a bit. Serve warm over rice or pasta.
Enjoy!
Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
This really should be called Cheater Fish Taco’s because I really did not make anything. I just put things together! I used packaged frozen fish, already made coleslaw, already made coleslaw sauce, and already made taco shells. My twist on the recipe is where I added the Sriracha sauce! This was a really quick and easy delicious dinner I made on a weeknight, but would make this any day of the week!
INGREDIENTS
1 Package Van de Kamps crispy haddock fillets
1 Package Old ElPaso stand up soft flour tortilla
1 Package coleslaw mix
1 bottle Marie’s coleslaw dressing
2 granny smith apples diced
pepper
Sriracha to taste
DIRECTIONS
For the coleslaw, mix the packaged coleslaw with dressing, add the diced apples and a hefty dash of black pepper, mix well. Now you can add YOUR desired amount of Sriracha sauce to the slaw. Use caution it does not take much to make this spicy! Follow package directions to make haddock fillets. Warm the tortillas in the oven or microwave.
To assemble start with the tortilla’s, add coleslaw, top with fish fillets and a small drizzle of Sriracha!
Enjoy,
