Crunchy Black Bean Tacos

E: Another great recipe if you are looking to take a break from all the meat in your life :)

Ingredients:
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce, Salsa, Sour cream, etc to top

Directions:
1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
 4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
 5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
 8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

No-Grill Steak

E: Here is the no-grill steak recipe that we made while you were here visiting. I will NEVER make steak the same way again. Not only is it much easier than grilling, it actually tastes better. I loveeee making this recipe. It's based on making 2 filet mignons but you can pretty much apply it to any cut of steak you are making



Ingredients:
filet mignon - 2, 8 ounce filets
kosher salt - 4 teaspoons
freshly cracked pepper - 4 teaspoons
butter - 1 stick
olive oil - 1 tablespoon
garlic - 2 cloves, chopped
parsley - 1 tablespoon, chopped
thyme - 1 tablespoon, chopped
lemon zest - 1 teaspoon

Directions:

1. Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. (I usually mix all the ingredients together and then roll the log of butter in the mixture)
2. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side.
3. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature
4. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed.
5. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking.
6. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.

Falafels

E: I found this recipe in my new Better Homes and Gardens cookbook. I feel like Sam & I eat chicken all the time so it was nice to have something vegetarian for once. So if you are looking for something that is out of the ordinary, but still super yummy, this recipe is for you! This recipe is super quick to make and Sam's friend, Matt, is a huge falafel fan and this recipe received his stamp of approval!

 Ingredients:
1 15oz can garbanzo beans, rinsed and drained
 1/4 cup of coarsely shredded carrot ( I just put a carrot in the food processor and pulsed a few times)
2 tablespoons all-purpose flour
2 tablespoons fresh parsley
1tablespoon olive oil
3 cloves of garlic
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
2 tablespoons olive oil
1/2 cup mayonnaise
1 clove garlic, minced
1 teaspoon cayenne pepper
pita bread
1 cup of spinach

Directions:
1. In a food processor, combine beans, carrot, flour, parsley, 1 tablespoon olive oil, 3 garlic cloves, coriander, salt, cumin, and black pepper. Cover and process until finely chopped and mixture holds together
2. Shape mixture into 4, 3 inch patties. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add patties. Cook for 2-3 minutes per side, until browned and heated through
3. Meanwhile, in a small bowl stir together mayo, 1 clove garlic minced, and cayenne pepper. Spread mixture over pita bread, top with spinach and patties

The Best Chocolate Cake

This cake is fantastic! I am not a huge fan of sweets or cake, but this is really delicious. I topped it off with chocolate buttercream frosting and it was excellent!

Ingredients:
2 cups sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk (I didn't have any buttermilk so I combined one cup of milk with one tablespoon of lemon juice, let it sit for 10 minutes and viola! Instant buttermilk
1 cup strong black coffee
 ½ cup vegetable oil
2 teaspoons vanilla extract

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9×2-inch baking pan. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder. Mix on low until dry ingredients are thoroughly combined.
3. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin. Pour batter evenly into prepared pans.
4. Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Chocolate Buttercream Frosting

 Ingredients:
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Instructions
1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Chick-fil-a Nuggets

\These nuggets are really good and really easy. They didn't taste exactly like Chick-fil-a, more like just regular nuggets but the sauce I made with the nuggets made all the difference!

Ingredients:
1 lg egg
1 cup milk
1 lb. skinless and boneless chicken breasts
1-1/4 cup flour
2 Tbsp powdered sugar
2 tsp salt
1 tsp pepper
1/2 tsp chili powder
canola oil for frying

Preparation:
1. In a large bowl whisk milk and egg together
2. Place chicken on counter and cut into cubed bite size pieces; 3. Put the chicken in the milk mixture and mix so that all is coated and place in refrigerator for at least 30 minutes
4. In another large bowl combine the dry ingredients listed above and stir
5. In cast iron pot or sauce pan pour in oil so that its at least an inch deep on med/high heat
6. Remove the chicken from refrigerator and place into the flour mixture and make sure all the chicken is coated with the flour and then place into the hot oil
7. Cook each side for at least 2-3 minutes or until golden brown

Chick-fil-a Sauce

 1. 1/2 cup mayo
2. 2 tbsp. mustard (regular prepared yellow mustard)
3. 1/2 tsp. garlic powder
 4. 1 tbsp. vinegar
5. 2 tbsp. honey Salt and pepper

Mix all ingredients in a bowl an viola!

Roasted Basil Butter Parmesan Shrimp

Best. Shrimp. Ever.

Stuffed Bell Peppers

E: Wow, sorry I haven't posted in forever. Get ready to be bombarded with recipes!

Ingredients:

1 C long-grain brown rice (I used Uncle Ben's Brown Rice, but any long-grain rice will work.)
4 large green bell peppers, bottom trimmed, cap end cut off and diced, and seeds removed
1 large onion, diced
2 tsp. + 1 tsp. olive oil
2 links (about 8 ounces) turkey Sweet Italian Sausage (or other sausage of your choice.
 1/2 tsp. ground fennel
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese
salt and fresh ground black pepper to taste
1/4 cup grated mozzarella cheese

Directions:

1. Cook rice according to package directions

2. Preheat oven to 375.  Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil.

3. Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are starting to soften but aren't browned. Remove pepper-onion mixture to a bowl, add 1 tsp. more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the turner.

4. Put the onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Then add cooked rice and Parmesan cheese, season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

5. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

Corn & Potato Chowder (Slow Cooker)

E: This chowder recipe is amazing and was perfect to serve when it started to get cooler in DC. It's a slow cooker meal so the work to make this soup is minimal. However, BEWARE: this recipe will make enough soup to feed a family of 4 for a month! Haha



Ingredients:

8 ounces (1/2 pound) bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups (about 2 pounds) kernel corn (I used frozen)
1 medium/large sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt (my favorite is Aunt Cora's)
32 ounces (4 cups) chicken stock
16 ounces (2 cups) half & half or heavy cream
salt & pepper

Directions:

1. Combine all ingredients EXCEPT half & half in the slow cooker.
2. Cook on low for 10 hours or high for 6 hours.
3. Blend about half the soup using a food processor or blender
4. Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
5. Serve and enjoy!

Southwestern Eggrolls

E: OMG, you know those southwestern eggrolls at Chilis?? Probably one of my favorite foods of ALL TIME. I found this recipe on pinterest and knew I had to try it. I'm so glad I did, it was AMAZING!!



Ingredients:

2 tablespoons olive oil, plus extra for brushing

1 pound skinless, boneless chicken breasts – diced

1 medium-large onion, minced

1 cup frozen corn

1 (14.5)oz can black beans, rinsed & drained

2.5 cups fresh baby spinach

2 jalapenos, seeded & minced

1 tablespoon cumin

1 tablespoon chili powder

2 cups shredded pepper jack cheese

salt & pepper to taste

10 taco sized flour tortillas (I think I used 8)

 

Directions:

1. Preheat the oven to 350 degrees.

2. In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes.

3. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted.

4. Remove from the heat, and stir in the pepper jack cheese.

5. Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. (I watched a YouTube video to learn how to "fold like a burrito" hahaha) 

6. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.

Spinach & Artichoke Pasta

Erin: Spinach. Artichoke. Pasta. OMG, it is so good. (and apparently, pretty healthy!) It tastes just like spinach and artichoke dip but in pasta. YUM!  The recipe calls for reduced fat/low fat products but I didn't have any on hand so I just used regular. It wasn't as healthy as the original but still tasted great!



Ingredients:
1 12-oz box pasta (I used bowties)
1 tsp butter
2 cloves garlic, minced
1 8 oz package reduced fat cream cheese
1/2 cup milk
1/2 cup reduced fat sour cream
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp red pepper flakes
1 14 oz can artichoke hearts (packed in water), drained and chopped
10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible
1/2 cup parmesan cheese, shredded
Additional Parmesan for serving

Directions:
1. Cook pasta according to package directions.
2. In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds.
3. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and parmesan cheese.
4. Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

Chick-fil-a Sandwiches!

Erin: Whenever the whole Chick-fil-a controversy came out a few months ago, this recipe for making Chick-fil-a sandwiches began floating around. I loooooove Chick-fil-a but there isn't one around here so I decided to make them at home. And oh, wow. So delicious! So easy! Tastes the exact same! This recipe is a winner!

Ingredients

1 boneless, skinless chicken breast

¼ cup pickle juice

1 egg

¼ cup milk

½ cup flour

1 tablespoon powdered sugar

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon celery salt

¼ teaspoon dried basil

Oil for frying (about a cup)

 

For serving: Buns (buttered and toasted) and pickle slices!

Instructions

1. Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about ½ inch thick all around. (I don't have a tenderizer so I just put the chicken breast in a zip loc and pounded it with a hammer, works like a charm!)
2. Cut into two pieces, as even as possible.
3. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
4. Beat the egg with the milk in a bowl.
5. Combine the flour, sugar, and spices in another bowl.
6. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
7. Heat the oil in a skillet (1/2 inch deep) to about 345-350.
8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
9. Blot on paper and serve on toasted buns with pickle slices. (I melted butter in a skillet and toasted the buns, it was fab!)

 

The Pioneer Woman's Coffee Cake

Er: For our anniversary, I made Sam a coffee cake (his favorite breakfast) and it was a hit! It really doesn't take too many ingredients but it was so good. I may even make this for Christmas. This coffee cake will change your life :)

Ingredients:

FOR THE CAKE:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff  

 FOR THE TOPPING:
1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon

Directions:
1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

2. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.
3. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan.
4. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.
5. Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Sauteed Spinach

Er: Here is the recipe for the spinach we made while you were here. It is so good, I have eaten it almost every night since... :)

Ingredients:

• 1 1/2 pounds baby spinach leaves
• 2 tablespoons good olive oil
• 2 tablespoons chopped garlic (6 cloves)
• 2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• Lemon
• Sea or kosher salt, optional

Directions:

 1. Rinse the spinach well in cold water to make sure it's very clean.

2. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.

3. In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
4. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cook it for 2 minutes.
5. Turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
6. Using a slotted spoon, lift the spinach to a serving bowl and a squeeze of lemon, and a sprinkling of sea or kosher salt.

Fried Chicken

Erin: Sorry, I haven't posted in forever! I have a lot of catching up to do. Here is great and easy recipe for fried chicken. It's super easy and you probably have most of the ingredients around the house.

 

Ingredients

 

(I used two chicken breasts and cut the recipe in half, but you can use chicken breasts/thighs, etc or a whole chicken)

 

•2 cups buttermilk

•1 large onion, sliced

•1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.

•1/2 teaspoon paprika

•1/2 teaspoon cayenne pepper

•2 cups flour

•1/2 teaspoon garlic salt

•1/2 teaspoon onion salt

•1 teaspoon cayenne pepper

•Salt and pepper

•2 cups canola oil

 

 

Directions 

 

1. Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (I didn't have buttermilk, so I combined 1 tablespoon lemon juice with 1 cup of milk and let it sit for 10 minutes) 

2. Drain in colander, leaving some herbs on chicken. 

3. In large plastic bag mix flour with seasonings.

4. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil

5. Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. 

Chicken with Basil Cream Sauce

E: This chicken is so delicious and flavorful and I just can't get enough. Our basil plant has been growing like crazy lately and I've needed to use the basil leaves for something. This was perfect! I can't wait to make this again!

Ingredients:
1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper

Ingredients:
1. Place milk and bread crumbs in separate, shallow bowls.
2. In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.      
4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through.
5. Serve chicken with sauce poured over the top.

Poppy Seed Chicken Casserole

Erin: I found this great recipe on Pinterest and its the perfect dish to make on Sundays and then take to work for the week. I've made it almost 3 times now and it's quickly become Sam's favorite dish


Ingredients:
5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds


Directions:
1. Preheat oven to 350 degrees.
2. Place cubed chicken in a 9X13 casserole dish.
3. Stir together the condensed soup and sour cream. Pour over the chicken.
4. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
5. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve!

Prove to Your Mom You Aren't Going to Starve Meatloaf

Erin: I couldn't wait to try out my new loaf ban I got (yes, I'm a loser). I was reading through 100 Recipes Every Girl Should Know cookbook and found a great meatloaf recipe.  It was pretty easy to make and doesn't take too many ingredients, but it does take over an hour to cook and that was kind of annoying. Nonetheless, I loved this recipe and will be making it again very soon!

No pic this time. Although the meatloaf tasted amazing, it definitely did not look too pretty :(

Ingredients:
1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
1 bay leaf
Half of a medium sized red bell pepper, diced
1 tablespoon parsley
1 teaspoon thyme
1 pound lean ground beef
1 large egg, slightly beaten
5 tablespoons dry bread crumbs
6 tablespoons ketchup
1.5 teaspoons Worcestershire
1 teaspoon salt
pepper to taste

Directions:
1. Preheat oven to 375. Line a large rimmed baking sheet with parchment paper and coat the paper with cooking spray
2. In a large skillet, heat the olive oil and add garlic, onion and bay leaf. Cook over moderate heat for about 6 minutes, stirring occasionally
3. Add bell pepper and cook another 5 minutes, stirring occasionally. Stir in the parsley and thyne and cook for 2 minutes. Let cool. Discard the bay leaf.
 4. Meanwhile, combine 4 tablesppons ketchup, meat, eggs, bread crumbs, Worcestershire, salt and pepper and onion and bell pepper mixture.
5. Blend ingredients with your hands (but don't over do it).
6. Transfer meat mixture to the baking sheet and form into a loaf (or mold by using a loaf pan). Coat the load with the extra ketchup.  Cook for one hour 

Sweet and Salty Honey Cheese Spread

Another appetizer I served at the party. I looove goat cheese and with the honey, this cheese spread and delicious! I served with water crackers and oh my goodness, I was in heaven!

Ingredients:

1 (10.5-oz.) goat cheese log
1/2 cup roasted, salted sunflower seeds
Honey to drizzle on top

Directions:
1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey
2. Serve with crackers

Hot Corn Dip

Erin: Sam & I had our housewarming party this weekend and it was wonderful! We had so much fun with friends and family. I served little appetizers and finger foods (and a ton of booze!) and it was great. This recipe is for hot corn dip and it is fabulous. Everyone LOVED it and it was gone in about 20 minutes. I'll be making this a lot more often! (Excuse my shadow in the pic)

Ingredients:

2 cups shredded chedder cheese

1 cup shredded Montery Jack

2 tbs chipotle peppers in adobo sauce, diced small

1 small can (4oz) diced green chilies, undrained

1/2 cup Mayo

1/4 tsp garlic powder

1 11oz can of corn, drained

1 small tomato

2 tbs cilantro, chopped

2 tbs green onions, sliced thin

Directions:

1. Preheat oven to 350 degrees.

2. Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish.

3. Bake 20 minutes or until golden brown and bubbly

4. Top with diced tomatoes, green onions, and cilantro. Serve immediately with tortilla chips.

Corn & Zucchini Salad

Erin: I found this recipe for corn and zucchini salad and it was such an easy way to incorporate some veggies into our usual routine. I paired it with fresh salmon and it was sooo good :)

Ingredients:

2 Tbsp.  KRAFT Zesty Italian Dressing
2 cups  fresh corn kernels (I used canned)
1  zucchini, chopped
1/2 cup  chopped onions
1 cup Mexican Style Shredded Four Cheese
1/2 cup  Sour Cream
3 slices Bacon, cooked, crumbled
1 Tbsp. chopped fresh cilantro

Directions:

1. Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
2. Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and mixture is heated through, stirring frequently.
3. Top with bacon and cilantro and enjoy! :)

Shrimp and Spinach Pasta

Erin: Another pinterest recipe! This was so healthy and so delicious and I can't wait to make it again! :)

Ingredients:

1/2 pound extra large shrimp, thawed, peeled and deveined
2 tsp lemon zest, divided
1 pinch crushed red pepper
1 sprig fresh thyme, leaves removed and chopped
1 sprig fresh oregano, leaves removed and chopped
2 basil leaves, torn
2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
1 cup cherry tomatoes, halved (I skipped the tomatoes)
4 cups baby spinach
2 Tbs. lemon juice
1/2 pound angel hair pasta
coarse salt and freshly ground pepper

Directions:

1. On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.
2. Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.
3. Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.
4. In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes.
5. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in.
6. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

7 Up Biscuits

EG: This past weekend was spent putting the final touches on the house and making Target/Ikea/Bed Bath and Beyond runs. It was beyond exciting. (Especially when the power went out in Target and they wouldn't let us out for 2 hours because of a "tornado warning"). Ugh! Anyway, that night I was planning to make Chicken with Rosemary Sauce, recipe below, and I was realllly craving some bread to go with it but it was pouring down rain and because of the tornado warning, I wasn't going anywhere. Just then, I found a recipe for biscuits that has 4 ingredients. FOUR! Andddd, I had all the ingredients on hand! Woo hoo! You bet your ass I decided to try it. And it was delicious.





Ingredients:
1. 2 cups of bisquick
2. 1/2 cup of sour cream
1/2 cup of 7 UP (I used sprite)
1/4 cup of melted butter

Directions:
1. Add sour cream to Bisquick and mix together. Add Sprite
2. Sprinkle additional biquick on the counter and gently pat the dough out to desired thickness
3. Place melted butter in 9X9 pan (I used my loaf pan and made a loaf of biscuits and it was still delish
4. Bake in a 450 degree oven for 8-10 minutes

Chicken Corn and Black Bean Quesadillas

Erin, you know how much I looooove quesadillas. I found this recipe on pinterest a while ago and because we just got a new quesadilla maker, I knew it was time to try this recipe. And it's so good. So so good. It's a must try!!

(It was so good, you can see I took a bite right out of it before I could get a picture)



Ingredients
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded (I used about 2 cups of rotisserrie chicken
1/3 cup chicken broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese
4 large (burrito sized) flour tortillas


Directions
1. Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant
2. Add the chicken, broth, cumin, chili powder, oregano, and black beans and bring to a light boil.
3. Simmer for 5-10 minutes to let the flavors meld. Remove pan from the heat and stir in the cream cheese.

Use quesadilla maker or..

4. Heat another large pan over medium-high heat, brush pan surface with canola oil. Place a flour tortilla onto the hot pan.
5. Build a quesadilla by layering a handful of cheese, 1/4 of the chicken mixture and another handful of cheese on one half of the tortilla.
6. Fold tortilla in half and apply pressure to top to create a sear on the bottom of the tortilla and to make everything stick together.
7. Once the bottom of the tortilla is browned flip over and brown the other side, once again applying pressure to the top to help the browning process.
8. When both sides are browned remove quesadilla from pan and cut into 4 even triangles with a sharp knife or pizza cutter.

Repeat process with remaining tortillas, brushing pan with canola oil before each quesadilla.

Chicken with Rosemary Sauce

Erin: I found this great recipe in a new issue of Cooking Light magazine. It's super healthy (and easy to make). And I was surprised how good it was! I paired the chicken with some fresh veggies and a glass of pinot noir.  Delish!

Ingredients: (Serves 4)

1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped green onions
1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat. 

2. Sprinkle chicken with salt and pepper. 

3. Add chicken to pan; cook 3 minutes on each side. 

4. Add green onions, wine, and rosemary; cook 30 seconds. 

5. Stir in broth; cook 2 minutes. 

6. Add half-and-half; cook 2 minutes (or until chicken is cooked through)

Chocolate Protein Bars

So it's been a longgg time since I last blogged. I'm sorry! I've been so so busy but I wanted to add a new recipe I recently discovered. It's a little different from what we usually blog about, but I wanted to post anyway. You know how much of a health freak I have recently become, and I found a recipe for homemade protein bars. They are really easy to make and taste really good. You should eat one serving (2 bars) as a midmorning snack and one in the late afternoon. Let me know what you think!

What you will need:
Oat flour (I will admit, this was difficult to find. Whole Foods did not carry it. I actually ended up finding it at Kroger in the health food isle. You can also make your own by putting oats in a food processor until it is fine)
4 egg whites
2 scoops vanilla whey protein powder (you can find this almost anywhere: grocery stores, academy, health food stores, GNC, ect.)
1/2 cup splenda or truvia (I use truvia, but I think splenda has less carbs)
1/2 tsp baking soda
1/4 tsp salt
8 oz berry flavored baby food (I used organic apple blueberry-they usually come in 4 oz so buy 2 jars)
3 tbsp baking cocoa
4 oz water (I used the empty baby food jar to measure this)

Directions:
1. Preheat oven to 350 degrees
2. Mix dry ingredients (flour, protein, baking soda, salt, cocoa)
3. Mix wet ingredients in separate bowl (egg whites, splenda, baby food, water)
4. Add wet ingredients to dry ingredients and mix together
5. Spray cooking dish with non stick butter spray and add batter to dish

Makes 16 squares, serving size is 2 bars

Crock Pot Chicken Fajitas

Chicken fajitas always intimidate me. I don't have a grill (except for our Foreman grill) and they always look super hard and time consuming. The soultion? CROCK POT CHICKEN FAJITAS. Yes, brilliant idea -- I know. I prepared everything the night before and all I had to do the next morning was combine the ingredients in the crock pot and turn it on before I left for work. I love coming home to dinner already made! Woo hoo!





Ingredients:
1 yellow onion, sliced
3 bell peppers, sliced ( I used red, orange, and yellow)
3 or 4 boneless chicken breast or thighs
½ cup chicken broth, depending on preference
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings (sour cream, avocado, cheese)

Directions:
1. Combine sliced onion and peppers in the bottom of a greased crockpot.
2. Lay chicken breasts on top of veggies. Pour chicken broth over top.
3. Sprinkle everything with cumin, salt, and chili powder.
4. Give a nice quirt of lime juice over the top.
5. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

How easy is this?? You can thank me later.. ;)

Chicken, Corn & Black Bean Quesadillas

We have a bit of an obession with quesdillas. So much so, that I actually bought a quesadilla maker. Don't judge me, it's amazing! I found this lovely recipe on pinterest and it's super healthy and super delicious. I served it with some avocado and tortilla chips and it was ah-mazing! ;)




Ingredients:
2 tablespoon canola oil, divided
3 cloves garlic, minced
1 1/2 cups corn kernels
1 large chicken breast, cooked and shredded or cubed
1/3 cup chicken  broth
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1 can black beans
2 ounces cream cheese
2 cups Mexican blend cheese
Tortillas (I used flour but next time I think I will use corn)

Directions:
1. Heat 1 tablespoon of the canola oil in a large skillet, stir in the garlic and corn and cook until the garlic is fragrant.
2. Add the chicken, broth, cumin, chili powder, oregano, and black beans and bring to a light boil.
3. Simmer for 5-10 minutes to let the flavors meld.
4. Remove pan from the heat and stir in the cream cheese.
5. At this time, I just put the chicken mixture and cheese on a tortilla and put it in the quesadilla maker -- if you don't have one then heat 1 tablespoon canola oil in a saucepan over medium heat, place tortilla onto the hot pan, and layer handfuls of cheese and chicken mixture on one half of the tortilla. Fold in half and flip when necessary ;)

Rotisserie Chicken Salad

Soooo, I have a lot of chicken left over. Haha! I decided to make chicken salad that Sam & I could take it to work this week but I didn't think rotisserie chicken would work with my favorite chicken salad recipe because it's so sweet. Hence, my new chicken salad recipe!

Ingredients:
5 cups diced chicken
1 1/4 cup of chopped celery
1/2 cup of diced onion
2 TBS parsley
1/4 cup milk
3/4 cup of miracle whip
salt and pepper to taste

1. Place the diced chicken, celery, onion, and parsley in a large mixing bowl.
2. In a medium sized bowl, combine the miracle whip and milk. You will need to stir the miracle whip and milk for 1-2 minutes to make sure it's completely combined.
3. Add this mixture to the chicken and other ingredients in the large bowl. 

;)

Crock Pot Rotisserie Chicken

Erin: I usually just pick up a rotisserie chicken at the grocery store for quick meals but Trader Joe's had whole chickens for sale and I was having a lazy Sunday so I decided to make one myself. I found an easy recipe at busy-mommy.com (haha!) and decided to try it. It was really good and easy. It took little preparation and I just popped it in the crock pot and went about my day until it was ready. When it was done, we ate it with roasted garlic potatoes and I was able to make dinner using leftovers for the rest of the week. Win-win!

Ingredients:
1 whole chicken

2 Tbsp Paprika

1 1/2 tsp onion powder

2 Tbsp garlic powder or 3 cloves garlic

1 tsp salt

1/2 tsp black pepper

Directions:

1. Combine all ingredients (minus the chicken) into a bowl and stir in water by the teaspoon until a paste forms

2. Spray crock pot with PAM

3. Coat the chicken inside and out with the paste

4. Cover and cook on low for 5-6 hours or until the thickest part of the thigh registers at 180 degrees

Woo hoo!

Toasted Ravioli with Marinara Sauce

Erin: This recipe is quick and easy and fabulous. Ravioli is a staple around here so this was a nice change from the regular ravioli and tomato sauce. It's a bit messy but totally worth it ;)

Ingredients:

2 tablespoons whole milk
1 egg
3/4 cup Italian seasoned bread crumbs
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
salt & pepper to taste
1/2 (25 ounce) package cheese ravioli
2 cups vegetable oil for frying
1 tablespoon grated Parmesan cheese
Marinara Sauce

Directions:

1. Combine milk and egg in a small bowl.
2.Combine breadcrumbs and seasonings in a shallow bowl.
3.Dip ravioli in milk mixture, and coat with breadcrumbs.
4. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.
5. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown.
6. Fry ravioli, a few at a time, 1 minute on each side or until golden.
7. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

Garlic Pesto Chicken with Tomato Cream Pasta

Erin: I think you can tell by now that over in the Guill - McCabe household, pesto is a family favorite. Sam's dad makes his own pesto with basil from his garden so Sam has always been a big fan. When we started dating, the first time he ever cooked for me he made me a pesto chicken pasta. Needless to say, whenever I want to wow Sam, I always make him something pesto-related! I found this recipe on Pinterest (of course!) and it was fabulous. Like, super fabulous. So good I almost cried. The chicken is so flavorful and the sauce is a mix between a tomato and cream based. Ah, I just couldn't get enough!

Ingredients:
1/2 bottle of Lawrys (or generic) Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half
8oz of pasta (I used penne)

Directions:
1. The chicken needs to marinate overnight, so the night before, cut chicken into one inch strips. (or if you are like me, you forget the cut it) and then pour lawrys marinade and pesto over chicken.

The Next Day:
1. Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)
2. Heat pot of water and make pasta according to directions
3. Heat olive oil, cook garlic.
4. Add pesto and then simmer in chicken broth until half has cooked down.
5. Add tomato sauce. Then add milk. Simmer for 5 minutes.
6. Add flour to sauce if it needs to be thickened. (I added about 1-2 tablespoons of flour)

Pour sauce over pasta and top with chicken. It is FABULOUS!

Lemon Garlic Shrimp

Ashley, I thought I posted this recipe weeks ago. Guess I never got around to it. I found it on pinterest and everyone really liked it. It was pretty simple to make. Here ya go:

What you will need:
4 tsp olive oil
2 lbs asparagus, cut into
1 inch lengths 2 red bell peppers,
diced 2 tsp lemon zest (I just grate the skin of a lemon)
1/2 tsp salt, divided
5 cloves garlic, minced
1 lb shrimp, peeled and deveined
1 cup chicken broth
1 tsp corn starch
2 tbsp lemon juice
 2 tbsp parsley, chopped

Directions: 1. Heat 2 tsp of oil in pan over medium heat. Add peppers, asparagus, lemon zest and 1/4 tsp of salt. Stir occasionally. Cook for 6 minutes and then transfer vegetables to a bowl. 2.Add remaining oil and garlic to the pan. Add shrimp and cook for 1 minute. 3. Whisk broth and cornstarch in a bowl until smooth and add to pan with 1/4 tsp salt. Cook until sauce is thick and shrimp is pink. Remove from heat. Stir in lemon juice and combine vegetables. Enjoy!

Zucchini Pasta with Creamy Lemon-Yogurt Sauce

Erin: Last night I made the most amazing dish, Zucchini Pasta! I found the recipe on pinterest and I was instantly drawn to it because it looked quick, yummy, and healthy! This is one of the most healthy meals I have made in a while but it tastes awesome (and it's great for summer!)

Ingredients:

8 ounces whole wheat linguine (I used spaghetti)

1/2 cup nonfat plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon grated lemon zest

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

3 medium  zucchini, cut into long thin strips, (or you can just slice it)

2 garlic cloves, thinly sliced

1/2 pint grape or cherry tomatoes, halved lengthwise (I skipped the tomatoes)

TIP: I added some extra rotisserie chicken I had left over and it was delicious! :)

Directions:

1. Bring a large pot of water to a boil. Add the pasta, and cook or according to the package directions. Remove 1/4 cup of the cooking water, and set it aside. Drain the pasta. Set aside.
2. Meanwhile, in a bowl, stir together the yogurt, Parmesan, lemon zest, and salt and pepper. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
4. Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and cook for 15 to 30 seconds, until golden but not really brown.
5. Mix the garlic into the zucchini.
6. Stir in the tomatoes and cook until softened, about 2 minutes.
7. Transfer the yogurt mixture to the zucchini mixture, and stir to combine. Add the drained linguine, and toss gently to combine.
8. Add the reserved pasta cooking water a tablespoon at a time, if necessary, to thin it. (I used almost all the water)

Top with shredded parmesan! Yummy!

Chicken Pesto Pizza

Erin: Last weekend, Sam & I were wondering around Chinatown hungover, trying to find a good brunch place. We walked by a cool pizza place I had heard of and decided to check it out. It was amazing! I ordered the Chicken Pesto Pizza and it was one of the BEST meals of my life. It was so good that for the next week I kept dreaming about this pizza. I finally got off my butt and decided I was talented enough to try and recreate the pizza myself, and I did! It's probably not as good as the original, but it does the trick!

Ingredients:
Pizza crust (I use Pillsbury refrigerated pizza crust)
A handful of grilled chicken, cut into bite size
Mozzerella (sp?) Cheese
Pesto sauce!

Directions:
1. Heat the oven and bake the pizza crust according to the directions (about 5 minutes)
2. When its done, spead a few heaping spoonfuls of pesto sauce on the crust
3. Top with desired amount of cheese
4. Top with desired amount of chicken
5. Hop in the oven for 15 minutes!

Cheesecake Factory Shrimp Scampi

Erin: I can't believe it's been almost a whole month since the last time I've posted! I don't know what I've been up to. Anyway, I found this copy cat recipe for Cheesecake Factory shrimp scampi and I knew I had to try it. I'm always trying to find good shrimp recipes. Definitely give this one a try!

Ingredients:

1 pound shrimp, cleaned and deveined

1 lb angel hair pasta

1 diced tomato (I skipped the tomato)

6-8 whole garlic clovers

1 shallot, diced

1 cup of dry white win

olive oil

5-7 basil leaves

1 pint heavy whipping cream

For the shrimp

milk (eyeball it)

2 tbls. parmesan cheese (grated)

1/3 cup of flour

salt and pepper to taste

Directions:

1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.

2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes

3. In a separate pot, bring water to simmer. (for pasta later)

4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools

5. Bring pasta pot to a boil and add angel hair and cook

6. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Crispy Chicken

Erin: If you are ever looking for something new to do with chicken, look no further. Crispy chicken is so so good and easy to make. I am so disappointed I haven't considered making it before. I paired the chicken with potatoes au gratin and it was amazing!

Ingredients:

6 chicken tenderloins or 3 large chicken breasts cut in half
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil

What to do:

1. Crush the cornflakes into crumbs. You can either use a food processor or just put the cornflakes into a ziploc bag and mash it until you get crumbs
2. In another bowl, add flour and salt and mix
3. And put the milk in yet another bowl
4. Now dredge chicken pieces in the flour and place on a baking sheet. Place the baking sheet in the freezer for about 5 minutes so that the flour sticks
5. After 5 minutes remove the chicken and dredge into the milk and then into the cornflakes, making both sides and covered nice and good
6. Heat the olive oil in a saucepan and place chicken in the pan. Cook until golden brown and cooked through

Asparagus Risotto

Erin: Two words. Asparagus Risotto. Oh my. I have always been a huge fan of risotto and make a point to order it whenever I am at a fancy restaurant. I was craving it the other day and figured I could just make it myself. I was a tad intimidated but it was not as hard as I thought it was going to be, and WOW. Seriously, this dish is heavenly. So. Freakin. Good. This is one of the best things I have EVER cooked (I think its a tie between this, the spaghetti with vodka sauce, and the quesadillas). You must try this!

Ingredients:

4 cups chicken stock or broth,
1 bunch asparagus, about 1 pound
2-3 T extra virgin olive oil
1 medium cup onion, chopped
1 cup Arborio rice (It comes in a big container next to the couscous)
1/2 cup dry white wine
1 T unsalted butter
1/4 cup Fontina or Jack cheese, grated (I used Monterrey Jack)
1/2 cup Parmesan cheese, grated

What to do:

1. Simmer the stock with the tough ends of the stems of the asparagus. Season the stock with a couple teaspoons of salt. Remove and discard the stems after 5-10 minutes. Slice the asparagus into 1/4 inch thick diagonal slices.

2. Heat olive oil in a heavy saucepan over medium heat, add the onion, and cook until soft but not brown, about 2 minutes. Add the rice and stir until the grains become opaque and white, another 2 minutes.

3. Add the wine and cook until it evaporates. Add 1/2 cup of the stock at a time, stirring and cooking until the rice is nearly dry. Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is almost cooked, about 15 minutes. ( I didn't use all my stock) Stir in the asparagus slices. Continue to cook until the asparagus is just barely cooked, about 3 minutes or so. Risotto should take 18 minutes total cooking time.

4. Remove from the heat and stir in the butter and cheeses. Let the risotto sit in the pot for a couple of minutes before serving. It should be soft and runny, not firm. If it is too dense, add a spot more liquid. Taste for seasonings--salt if necessary. Serve with more Parmesan cheese to top. Risotto should be al dente, not as soft as regular rice.

Mexican Pizza

Erin: Another pinterest recipe! I found a recipe for Mexican Pizza, based on the one from Taco Bell. (I loooove Taco Bell but I never get to eat it). This recipe was really really good but really really time consuming. I could only cook two at a time and I was cooking for 3 so we had to eat in shifts. Hmm.. maybe I need a bigger kitchen.. or maybe just a bigger oven ;)

Ingredients:
8 tortillas (I used corn because that is all I had, but you can use flour as well)

Canola Oil – very small amount to glaze both sides of the tortilla
1 can Refried Beans – 1 (1 pound) can
1/4 cup water
1 onion diced
1 tsp Paprika
1/4 tsp black pepper
1 tsp Taco Seasoning
Salsa
Mexican Cheese Blend

And you can add whatever toppings you want, here are some ideas:
Scallions
Jalapeno
Tomato

Directions:
1. Preheat oven to 400
2. Line a baking sheet with foil
3. Lighly brush both sides of the tortillas with oil, place them on the tray and heat them in the oven to make them crispy for 10 minutes (5 on each side)
4. Meanwhile, empty the contents of beans into a pot and add 1/4 cup water. Cook over low heat
5. Add onion and seasonings (pepper, paprika, taco seasoning) to the beans. Heat through
6. Once the tortillas are done, spread a couple of dollops of beans of them and top with salsa. Spread evenly
7. Place the 2nd tortilla on top and spread evenly with salsa. Top with veggies of your choosing and then top with cheese
8. Return to the oven and cook for 12 minutes :)

Breakfast Casserole

Erin: Wow, I have not blogged in a while! For Memorial Day Weekend (yes, I know that was almost a month ago), the boys and I decided to head to the beach for a few days. We met up here and I made breakfast so we could eat and then head out early. I found a recipe for a sausage breakfast casserole that I made the night before and popped into the oven the next morning and it was delish :)


Ingredients:
6 slices bread, cubed
1 pound sausage, browned and drained
1 1/2 cups shredded Cheddar cheese
8 eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste

What to do:
1. Cube bread and place evenly in greased 9x13 pan or baking dish.
2. Sprinkle evenly with sausage and cheese.
3. Mix eggs, milk, salt and pepper. Pour over ingredients in pan.
4. Cover and chill overnight
5. The next morning, bake 45 minutes at 325 degrees or until set. Cut into squares to serve. :)
Serves8 to 10

Creamy Chicken and Broccoli Casserole

Erin: I found a recipe for a quick and easy casserole to make during the week and this was definitely a winner. It's so yummy and reminds me of a type of comfort food, like something Grandmother would make. Sam & I couldn't get enough and there were hardly any leftovers. Let me know what you think

Ingredients:

3 chicken breasts, cooked & chopped
2 cans of cream of chicken soup
1 cup of mayo
1 cup shredded cheddar cheese
1 cup colby & monterrey jack cheese
1 bag chopped frozen broccoli, thawed (I bought a bag of frozen broccoli, let it thaw in the fridge for  a day or two and just added to the recipe. Buying it already chopped is a big time saver)
salt & pepper to taste

Directions:
1. Preheat oven to 375
2. Mix all ingredients together
3. Transfer to a greased casserole dish
4. Cook for 30 minutes :)

So easy!

Chantilly Cream

Ashley, my new obsession is all sorts of berries. They are super healthy and in season now. I eat them like crazy so I was excited to find this recipe that I can pour over my fruit to make a sweet dessert. It's white and creamy and crazy delish!

What you'll need:
2/3 cups of heavy cream
1 tsp vanilla extract
1 tsp brandy
1/4 cup sugar
2 tbsp sour cream

Directions:
1. Refrigerate a medium-sized bowl until it's very cold
2. Combine cream, vanilla and brany in the bowl and mix on medium speed for one minute
3. Add sugar and sour cream until it becomes soft
DONT OVERBEAT! It will make the creamy grainy. Mix with fruit of your choice :)

Zesty Lemon Shrimp

Erin: I found the perfect summertime dish! Its light and easy and delicious (and quite flavorful!)

Ingredients:
1 lb shrimp (fresh or frozen)
1 stick of butter
2 lemons (sliced thin)
1 package of (dry) zesty italian dressing

What to do:
First, preheat oven to 350
1. Line a baking sheet or casserole dish with foil (It must have edges!)
2. Slice lemons thin and place them randomly on the baking sheet (you should cover the entire bottom of the baking sheet)
3. Melt your butter and pour it on top of the lemons making sure that it’s spread evenly over the baking sheet
4. Meanwhile, peel and devine the shrimp and toss in a ziploc bag with the italian dressing. Shake it up real good until the shrimp were evenly coated
5. Pour the shrimp on top of the butter & lemon on the baking sheet.
6. Bake in the oven for 15 minutes

Serve with rice! :)

Potatoes Au Gratin

Ashley, I've had this recipe for years but always forget to post. It's a simple way to make potatoes au gratin but so good!

What you will need:
4 russet potatoes, sliced 1/4 inch thick
1 onion, sliced into rings (mine always broke, but they still work!)
salt and pepper to taste
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 400 degrees F
2. Butter a 1 quart casserole dish
3. Layer half the potatoes into the bottom of the casserole dish. Top with onion slices and then add the rest of the potatoes. Season with salt and pepper
4. In a saucepan, melt the butter over medium heat. Mix in flour and 1/2 tsp of salt. Stir constantly and add milk. Stir until it thickens
5. Stir in cheese until all melted
6. Pour mixture over potatoes
7. Cover with aluminum foil and bake for 1.5 hours

The recipe says to cover with foil. I usually cover it for 1/2 the time because I like browning the potatoes a little bit! Enjoy.

Cheesy Chicken

Erin: I made this recipe about a month ago but I forgot to post it! It's definitely not a healthy meal but its delicious :)

Ingredients:
3 boneless chicken breasts
2 tubes of Pillsbury crescent rolls
2 (or 4 cups) bags of shredded cheddar cheese
2 cans of cream of chicken soup
2 cups of milk
1 tsp of dry mustard ( I didn't have any on hand so I just used regular mustard)
butter
Lawry’s seasoning salt

Directions:
1. Preheat oven to 350 degrees.
2. Place chicken, sprinkled with Lawry’s and tablets of butter in tin foil.
3. Bake, in a baking dish, for 45 minutes (or until cooked through)
4. Meanwhile, combine soup, milk, dry mustard, and a handful of cheese in a saucepan. Heat on medium low, until warm and incorporated.
5. Unroll crescent rolls and place a dollop of shredded cheese on each.
6. Once chicken is cooked, cut into cubes and place on crescent rolls with the cheese.
7. Roll up into crescent shape.
8. Pour a portion of your sauce into the bottom of a 9×13 baking pan (just enough to cover the bottom)
9. Place rolled up crescent rolls in 2 rows in the pan.
10. Sprinkle with remaining cheese and cover with remaining sauce.
11. Bake at 350 degrees for 45 minutes.

Avocado Pesto Pasta

Erin: We have a huge fan of pesto in this household. Sam just can't get enough. So when I found this recipe for avocado pesto pasta, I thought it was perfect. It took no time at all and Sam was in heaven :)

Ingredients:

1 pound pasta (I used linguine)

1 cup of  fresh basil, reserve some leaves for garnish

2 avocados, pitted and peeled

2 tablespoons lemon juice

4 cloves garlic

1/4 cup olive oil

Sea salt

Freshly ground black pepper

What to do:

1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.2. Meanwhile, make the pesto by combining basil, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
3. Toss with pasta and serve!

Summertime Bow Tie Pasta

What you'll need:
1 lb bow tie pasta
6 slices of bacon
2 avocados, diced
splash of lemon juice
olive oil
parmesan cheese

Directions:
1. Cook pasta as followed and drain
2. Toss with olive oil
3. Mix all ingredients and serve!

Bourbon Chicken

Erin: You know when we were little, whenever we went to the mall we would head to the food court and get bourbon chicken from the little Chinese takeout place. Well, I found a recipe for that chicken! It's so good and actually pretty easy to make. I made the chicken with hot rice and it was fabulous! You gotta try this recipe :)

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

What to do:

1. Heat oil in a large skillet and add chicken pieces and cook until lightly browned. Then remove chicken
2. In the same skillet, add remaining ingredients, heating over medium heat until well mixed and dissolved.
3. Add chicken and bring to a hard boil.
4. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice and ENJOY.

Chicken Gyros

Erin: Sorry I haven't blogged in a while. I feel like I have had no time! I made chicken gyros last week and they were so healthy & yummy! It was a bit too much cucumber for me, so next time I might cut it in half. Enjoy :)

Ingredients:

Pita Bread

For Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

What to do:
1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. (So important)
3. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
5. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.

6. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
7. Cook the chicken as desired, either in the skillet or with the broiler. O

8. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

9. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.