Chipotle Lime Chicken

I've been finding all sorts of great recipes on the Pinterest lately and sticking to our menus we create has been really easy because of it.

I found this recipe for the chipotle lime chicken and actually used breasts instead of the suggested chicken thighs.  Brent and I usually purchase chicken breast in bulk and it works out better that way since we don't have to worry about dealing with bones, skin, etc.

Here's what you'll need:

2-2.5 lbs chicken thighs (or breast)
1/2 cup fresh lime juice (for the love of Pete, don't use the stuff from the bottle)
1 teaspoon fresh lime zest
1/4 cup olive oil
3 tablespoons fresh cilantro leaves, roughly chopped
1 jalapeño, chopped finely (don't get rid of the ribs and seeds unless you're a Sally) ;)
2 teaspoons chipotle chili powder, or more to taste
5 garlic cloves, minced
1 1/2 tablespoons honey
2 teaspoons salt, or to taste
Lime wedges, for serving

Mix everything for the marinade together and pour over chicken in a quart size freezer bag.  Squeeze as much of the air out of the bag as you can and refrigerate for AT LEAST 2 hours.  I marinated the chicken overnight.

Fire up the grill and cook the chicken to 165˚F, brushing on the bits of garlic, jalapeño and cilantro as it cooks.  You could also cook this in the oven @ 400˚F for about 20 minutes, or until cooked though.

I served this with jasmine rice that I cooked with some fresh pineapple juice that I got when I cut up a pineapple and a couple tablespoons of shredded coconut.  Also, this was AMAZING with the fresh pineapple.  Try it out.

Sweet Potato and Black Bean Hash

This recipe was really good and really...  Surprising?  I'm not sure if that's the word I want to use but it was different.  I'm used to sweet potatoes being served with butter, brown sugar and possibly some marshmallows, but this was savory and filling!

Grab these items:

• 4 Tbsp. olive oil
• 3 cups diced sweet potatoes (about 2 large potatoes)
• 1/2 yellow onion, diced (I used probably 1/4 of an onion)
• 1 red pepper, sliced
• Salt and pepper to taste
• 1/2 Tbsp. paprika
• 1 tsp cumin
• 2 cups spinach, chopped
• 1 15-oz. can black beans, drained and rinsed
• 1 avocado, sliced

• Heat olive oil on medium heat in a large pan. 
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• Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin and stir. 

Cook for 10 minutes, occasionally stirring. 

Add spinach and cook for an additional five minutes. 

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• Lastly, add the black beans and stir until all ingredients are well-blended.

• Serve up with eggs and avocado or on its own. Enjoy!

Chicken Pot Pie Turnovers

I was finally able to figure out how to get these things to seal off on the edges without it spilling out all over my pan, AND they actually look like turnovers!

I got the recipe from Food Network.
You'll need:  

• 2 tablespoons butter
• 1/2 onion, chopped
• 1 stalk celery, chopped
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons dried thyme (fresh is tasty, too!)
• 1 tablespoon flour, plus more for dusting
• 1/2 cup white wine
• 1 cup chicken stock
• 1 teaspoon Dijon mustard
• 1/2 cup frozen peas (I actually just use frozen mixed veggies with corn, peas, carrots and green beans)
• 1 1/2 cups cubed or shredded cooked chicken
• 1 sheet frozen puff pastry, thawed (use both sheets, the filling will make enough for 8 turnovers)
• 1 egg

1. Preheat the oven to 375˚F.
2. Melt the butter in a large saute pan over medium heat. Cook the onions and celery with salt and pepper, to taste, until soft, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the frozen veggies and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
3. On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.

***This last time I made it I was completely out of thyme and I used rubbed sage and some marjoram - it turned out pretty well, but the thyme is really amazing.

***I tend to take a little bit of the chicken stock and mix some corn starch in it and pour it in while making the gravy part - for some reason I just could not get it to thicken enough!

"Mexican" Tater Tot Casserole

I've never been a huge fan of tater tot hot dish. I'm not sure what it is.  Probably the green beans (which I love, but not in this) the burger and the cream of mushroom soup...

Potluck day at work is the greatest day and the worst day.  You almost should fast for a week prior just so you don't eat yourself stupid.

A guy I work with has his wife make this hot dish every time because it's such a hit.  I was skeptical but tried some and was hooked!

So thanks, Mark and Mark's wife!



Here's what you'll need:

1 lb ground beef
1 packet of your favorite taco meat seasoning (Ortega all the way over here)
1 can of refried beans (I always use the fat free or vegetarian, but that's just me, use what you like!)
1 can of Rotel (I buy the generic stuff because it's a bigger can)
1 small can of diced chilis
2 cups of Mexican cheese mix
1 jalapeño, diced (if desired)
1/2 cup sliced black olives (if desired)


Preheat the oven to 375˚F.  Brown the hamburger, drain, and cook according to the taco seasoning package.

Layer refried beans on the bottom of the baking dish.

Place a thin later of cheese on top of the beans.

Layer the Rotel on top of the cheese.  Add the chopped chilies, smooth out with a spatula or the back of a spoon.

Sprinkle the jalapeño on top of the Rotel layer.

Layer the taco meat on top of the Rotel.

Add a layer of cheese.  Top with sliced olives if you're including those in your dish.

Top with tater tots.  I put a seasoning on top of my tots, but if you want to leave it plain go ahead.  You do you.

Bake covered with tin foil for 30 minutes.  Remove foil and bake an additional 15 minutes until tots are golden.

I'm not gonna lie, I always forget to bake it covered.  It turns out fine.

Brent loves this stuff and I'm a pretty big fan, myself.

Bacon and Egg Crescent Squares

I'm a breakfast food addict.  I can eat it morning, noon or night.  Seriously.

This meal is really easy and quick.  The original recipe is here.  It serves two.


You'll need:

1 tube of refrigerated crescent rolls
4 eggs
6 slices of bacon (I use Hormel bacon crumbles, about 3 tablespoons)
2 tablespoons parmesan cheese
salt and pepper to taste
1 tablespoon of freshly chopped basil (fresh basil is key, trust me)


Preheat your oven to 400˚F.

Open and unroll the crescent rolls onto a baking sheet lined with parchment paper.  Split the dough down the middle, forming two large squares.  Pinch the perforations together on each square.

Fold up the edges of each square of dough, about 1/2" of the edge around each square.  This is the part I struggle with the most.  One turns out great, the other, not so much.

Crack two eggs in the center of each square, sprinkle the bacon crumbles evenly, and sprinkle one tablespoon of parmesan cheese over each square.  Add salt and pepper and chopped basil.

Bake in the oven for 10-12 minutes, or until the edges of the crescent rolls are golden brown and the eggs are cooked to your preference.

This serves two but depending on the appetite it could easily serve four, obviously.  I love me some breakfast so I ate my whole "pizza".  :)

Enjoy!

Cheesy Chicken and Rice Bake

Fast meal to throw together that absolutely anyone could throw together...  Even my life partner! :D

You could cook your rice ahead of time, like the night before, and then mix it in with everything and put it in your dish.

I'm also a fan of dicing up some jalapeño and throwing that in there, too :)

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• 3/4 cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• 1/2 cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier you could use Uncle Ben’s Ready Rice. It can also easily be made ahead of time and reheated.

Copy Cat Panda Express Sweet Fire Chicken

Brent and I are total suckers for Panda Express so if I can try to make similar meals at home we're all about it.

I actually didn't fry the chicken the way the recipe called for - I dredged my chicken up and placed it on one of my silicone baking pans my lovely mother gave me and baked those puppies for 25 minutes at 350˚F.  I'm totally lazy so I'll shake my chicken chunks in flour in a ZipLock bag, take them out, dip them in the egg and then throw them back in the flour and shake it up and then pick them out of there.  I don't have time to work one piece at a time, not to mention the amount of gunk you get all over your fingers...
I'll still include the directions if you care to fry it.

Here's what you'll need:

1 tablespoon olive oil
1 red bell pepper, chopped
1 1/2 cups diced pineapple, fresh or canned
1/2 cup Thai sweet chili sauce, or more, to taste
2 green onions, thinly sliced

For the chicken:
1/2 cup vegetable oil
1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup all purpose flour
2 large eggs, beaten

Heat vegetable oil in a large skillet over medium-high heat.  Working one at a time, dredge chicken in flour, again, pressing to coat.

Working in batches, add chicken to the skillet, 3 or 4 at a time and cook until evenly golden and crispy, about 2 minutes on each side.  Transfer to a paper towel-lined plate.

Heat olive oil in a large skillet over medium-high heat.  Add bell pepper and pineapple and cook, stirring occasionally until tender, about 3-4 minutes.  Stir in chicken and Thai sweet chili sauce until well combined.

Garnish with green onion and serve immediately.