Green Chile Chicken & Rice [Crock-pot]

This is a new dish that I put together. I have been on a poblano pepper kick lately and have been
 finding fresh poblano peppers at our local 99 Cent Store. I diced them up and stored them in the freezer. Since it has been getting so hot here, I decided to throw together a crock-pot dinner and let me tell you...this did NOT disappoint!

Ingredients
2 boneless, skinless chicken breasts
1 C chopped poblano peppers, seeds removed
1/4 yellow onion, diced
1 10oz can green enchilada sauce
1/2 C corn
1 tsp garlic
1 tsp chili powder
1 tsp onion powder
salt and pepper to taste
1/2 C black beans
1 C sour cream or Greek yogurt
1/2 C cheddar cheese
Diced green onions to top
2 C steamed rice


Place the chicken in the bottom of a crock-pot. Add the peppers, onions, seasoning, corn and enchilada sauce. Cover and cook on low for 6 hours.
After 6 hours, open and stir in the cooked rice and black beans. Add the sour cream or Greek yogurt and cheese and stir. Top with green onions.

Cajun Chicken Pasta

 This is a simple pasta dish that will sure make everyone happy. The Cajun chicken brings a nice spice and the creamy sauce with tomatoes lightens it up. I also love the lemon zest addition.

Ingredients

2 boneless, skinless chicken breasts, diced

1 Tbsp olive oil

1 Tbsp Cajun seasoning - **or use my recipe below

8 oz penne pasta

2 Tbsp butter

3 cloves garlic, minced

1/2 C heavy cream

1/2 C milk

1/2 tsp lemon zest

1/4 C grated Parmesan cheese

2 roma tomatoes, diced

2 Tbsp chopped or dried parsley

salt and pepper to taste

In a bowl add the chicken and sprinkle on the Cajun seasoning. Use your hands to gently massage the seasoning onto the chicken, making sure to fully coat them. Set aside.

Heat olive oil in a pan over medium high heat. Add the chicken and cook about 5 minutes on each side, until browned and cooked through. Set aside.

In the meantime, in a large pot of boiling water, cook the pasta until al dente.

In the pan the chicken was cooked in, add the butter and melt over medium heat. Add the garlic and stir. Cook until fragrant, about 2 minutes.

Whisk in the heavy cream, milk and lemon zest. Bring to a light simmer, stirring constantly, and add the Parmesan cheese. Season with salt and pepper.

Add the chicken to the pan and the cooked pasta. If sauce is too thick, add a little pasta water to thin it up.

Add the tomatoes and parsley. Stir until well combined. Serve!

**Cajun Seasoning

In a bowl combine 1/2 Tbsp paprika, 1 Tbsp kosher salt, 1 Tbsp garlic powder, 1/2 Tbsp black pepper, 1/2 Tbsp white pepper, 1/2 Tbsp onion powder, 1/2 Tbsp dried oregano, 1/2 Tbsp cayenne & 1/4 Tbsp dried thyme.

Steak & Green Beans

 This is a meal that my mom would make when I was growing up. It is a great meal to make with leftover steak from another meal/BBQ. I love enjoying this meal with a side of steamed rice, pinto beans and a warm flour tortilla.


Ingredients
1/2 - 1 lb steak, cut into small cubes
1 tsp olive oil
1/2 yellow onion, diced
1/2 tbsp minced garlic
2 roma tomatoes, diced
Water
1 can green beans, drained
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste


In a skillet over medium heat, add the oil, onion & garlic. Cook for about 1 minute and then add the meat. Cook until browned
Add the diced tomatoes and cover with water. Bring to a simmer and let cook for 20 minutes or until the meat is tender. Make sure to add water to keep the meat covered and simmering (the longer you cook, the more tender your meat will be).
Once the meat is tender and the water almost covers the meat, add in the green beans, salt/pepper, oregano, garlic powder & onion powder. 
Stir and continue simmering on low until most of the water boils down, or until it is the consistency you prefer.
Serve with steamed rice, pinto beans and a warm flour tortilla.

Taco Pie

Taco Pie is a new favorite of mine. It is lasagna type, cozy warm meal that can be enjoyed with different toppings.

Ingredients

4 flour tortillas

1 tsp oil

1/2 onion, diced

2 tsp minced garlic

1 lb ground beef

1 C corn

1 can tomato sauce
3 Tbsp taco seasoning
1/2 jalapeno, diced
1/4 C diced olives

1 C shredded cheddar cheese

Preheat oven to 350 degrees

In a skillet over medium high heat, add the onion and cook until translucent.

Add the garlic and cook until fragrant.

Add the ground beef, stir and break up. Cook until the meat is no longer pink.

Add the taco seasoning, corn, jalapeno, olives and tomato sauce. Stir to coat and let simmer for 5 minutes.

In a pie dish, add some of the meat sauce to coat the bottom.

Press 2 tortillas on top and add 1/2 of the meat sauce onto the tortillas.

Press the last 2 tortillas on top and add the rest of the meat sauce.

Top with the shredded cheese.

Cover with tin foil and cook in the oven for 20 minutes.

Once the cheese is melted, remove the foil and cook for another 5-10 minutes.

Remove and serve.

Chicken & Gravy [Crock-pot]

We are now in the month of May and this weather is so up and down. We finally had a break in the heat, so I decided to make something cozy. I found a few ingredients I already had and decided to make up my own Chicken & Gravy. This was such a cozy dish and tasted just like Chicken Pot Pie, but a healthier version. You can serve this by itself, over rice, egg noodles, pasta, toast, whatever you like!


Ingredients
2 chicken breasts
1 can cream of chicken
1 1/2 C water
1/2 yellow onion, diced
1 packet chicken gravy powder
1 C frozen mixed vegetables
1 C uncooked egg noodles


In a crock-pot add the cream of chicken, 1 C water, onion and gravy powder. Mix to combine. 
**Add the chicken breasts, cover and cook on low for 6-8 hours.
At 6 hours, shred the chicken with a spoon or forks and add the mixed vegetables. Stir and cover.
15 minutes before it is done, add the uncooked egg noodles and **1/2 C water (if needed), stir, cover and let sit until ready to serve.


**If using frozen chicken, remember the once the water melts off them, there may be more liquid in the mixture than you might like. Before adding the egg noodles, if there is enough liquid already in the mixture, do not add the additional 1/2 C.
**If your egg noodles soak up all the liquid and it is too dry, you can always add a small amount of water to get it to the consistency you like.

Turkey Pesto Burgers

Now that we are getting into warmer weather, we will be utilizing our grill a lot more. Which means...BURGERS! And one of my favorites are these super simple, yet super flavorful Turkey Pesto Burgers! These can definitely be made with beef, ground chicken or whatever meat you like. Serve them with a side of tater tots or a salad.

I used the Greek Yogurt Bagel dough and made myself a bun out of it. (Something I will definitely be doing from now on)

Ingredients

1 lb uncooked ground turkey

2 Tbsp basil pesto

1/4 C shredded Parmesan cheese

3 cloves garlic, minced

4 Tbsp mozzarella or any cheese

salt and pepper

Bun of your choice

Toppings: tomato, red onion, lettuce

In a bowl, combine the turkey, pesto, Parmesan cheese, garlic, salt and pepper. Shape into 4 patties.

Cook patties on a grill or a pan over medium heat.

Once cooked through, top with cheese and allow to melt.

Place patty on bun and top with tomato, red onion and lettuce.

Breaded Meat

Someone recently asked me "what would be your last meal?"...This...this would be my last meal. I remember, as a kid, finally being able to pull a chair over to stand on and help my mom make dinner. I was the one that got to bread the meat and let me tell you, I made a mess! There would be breadcrumbs all over the place, the meat would be partially breaded and my hands would be covered in egg and crumbs. But my mom made sure I learned how to get better and eventually make my own! This is my comfort food meal that warms my heart. Everyone has a meal that makes them happy...this is mine and I hope you enjoy it!

Serve it with mashed potatoes, brown gravy and green beans.

Ingredients
2 thinly sliced carne asada
1 1/2 C seasoned breadcrumbs
1/2 C Parmesan cheese
1 egg
1 Tbsp milk
3 Tbsp vegetable oil, for frying


Add the oil to a large pan over medium heat.

Dredging Station:
On one plate, mix together the egg and milk. On another place, stir the breadcrumbs and Parmesan cheese.

Cut your steaks in half so they are not so long. Dip once piece of meat into the egg mixture. Let egg drip off and then place meat onto breadcrumb mixture. Cover meat in the breadcrumbs and with the palm of your hand press down on the meat firmly. Flip the meat over and repeat.
Once the meat is coated in the breadcrumbs and your oil is hot, gently place the meat into the pan and cook on both sides until browned to your liking. (Since this meat is thin, it will cook fast)
Remove meat and place on a paper towel lined plate.
Serve with mashed potatoes, brown gravy and green beans