Chicken Taquitos with a Buttermilk Tomatillo Dressing

I got this recipe from Pinterest and it is originally from The Girl Who Ate Everything.  She has a great printable recipe for both!



Creamy Chicken Taquitos

Ingredients:
1/3 cup softened cream cheese
1/4 cup salsa verde
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T chopped green onions
2 cups of shredded cooked chicken
1 cup grated pepperjack cheese
16 small flour tortillas (My mixture made 16)
sea salt
Olive Oil cooking spray

First I boiled 4-5 chicken breast with a generous sprinkle of lemon pepper seasoning.  I then put my chicken in a food processor along with my cilantro.

Soften the cream cheese and add salsa verde, lime juice, cumin, chili powder, onion powder and garlic powder and mix it well.

Then add chicken, cheese, cilantro and green onions.

I put this in the fridge until the kids came home.  Then I put a generous amount of the chicken mixture on to the bottom 1/3 of the tortilla and rolled it tightly.  Place the tortillas on a cooking pan sprayed with cooking spray.  Then lightly spray the tops of the taquitos and sprinkle salt on top.

Bake on 425 for 10-15 minutes until lightly browned and crispy!

Margot & Meredith ate them up, Noah ate them, but complained, because unless it's Oreos he complains about everything lately.


Buttermilk Tomatillo Dressing

1 (1 ounce) package of Hidden Valley Ranch dressing mix
1 cup buttermilk
1 cup Mayo
2 small tomatillos
1 clove of garlic, minced
1/2 bunch of cilantro
1/2 t lime juice

Throw all the ingredients in a blender and store it in the refrigerator until ready!  So, so good.

Shrimp & Mushroom Fettuccine

This weekend Josh and I went to a local eatery and got us some boiled crawfish.  We also got a side of mushrooms and my favorite garlic.  Yum!  After we devoured our very expensive crawfish we had a few mushrooms and a head of garlic left.  I decided that we could not throw even the smallest bit of that yummy goodness away.  So I came home and pulled out some frozen shrimp and made some fettuccine with it.

Shrimp & Mushroom Fettuccine
- shrimp peeled and deveined (not sure how many I had, but not a lot unfortunately)
- a handful of mushrooms that were boiled with crawfish (this made the dish)
- a entire head of garlic also boiled with crawfish (this really made the dish)
- a cup of heavy whipping cream
- 1/2 stick of butter
- Parmesan cheese
- salt and pepper to taste
- one package of vermicelli pasta cooked a la dente.


This is the yummy goodness (well one of them) that inspired my dish.

I took it out and mashed it in a mincing thing-a-majig.  It was cooked so it was easy to mash.  I then melted the butter in the pan and threw in the raw shrimp, mushrooms, and garlic.  While it was sauteing, I boiled the pasta.

Do Not over cook your pasta, no one likes it mushy.  After the shrimp were fully cooked I poured in the whipping cream.  I brought it to a boil and then simmered it until my pasta was done.

I added salt and pepper and Parmesan cheese, just a sprinkle and a splash.  I then poured the sauce over the pasta and mixed it all together.  Once on a plate I sprinkled with more Parmesan.

I served this with sliced french bread with real butter and corn on the cob.  They loved it all!


The kids gave it a VERY enthusiastic two thumbs up.  The had seconds.

Margot gave it 10 fingers up!  (two thumbs up are not easy to do at 18 months)  She also had seconds.

"Better Butter" Walnut Pear Pork chops & a CONTEST!

A good friend of mine is the co-founder of a new product called "Better Butter".  It's not butter, but rather a seasoning packet to mix with a stick of butter or margarine and then use that concoction to cook with or  pour over various foods.  I couldn't wait to try it and was finally able to run out and get a package. I used mine to cook pork chops, although the directions suggest putting it over a pork loin.  I may go ahead and try that  next.  

"Better Butter" Pork Chops
- 6-8 small boneless breakfast chops (these are the kind we like, feel free to use thicker ones)
- 1 package of Better Butter Walnut Pear mix
- 1 stick of butter/margarine (I used real butter - salted)

Mix the melted butter with a package of Pear Walnut Better Butter mix.  Lay the pork chops in a 9X13 baking dish.  Pour the Better Butter over the chops and cook at 350 for 30 minutes.

Voila!  It was that easy and delicious.  Some of the best and easiest pork chops I've made.
I served it with Uncle Ben's wild rice and I also spooned a little of the better butter over my rice.  Delish!  I also served it with my roasted Parmesan asparagus.


And the best thing about Better Butter is that it is made with all natural ingredients, take a look.......

Josh and I gave it two thumbs up!  The kids loved it too!  I'm running back to Gourmet and More to buy out the supply.  You have to try it.  There is also a Tomato Basil Better Butter, I'll be trying that one with chicken and pasta next.  

Now for the exciting stuff!!  One of the founders of better butter is giving me a packet to give away to a reader!  That's right!  You have until Friday at noon to leave a comment on this post in order to win.  Just tell me your favorite dish to make and you will be entered.  If you are local I will drop it off to you and if you are not I will mail it to you.  Good luck everyone!

Honey Chicken

I originally got this recipe off of pinterest, my new addiction.  It looked so easy and it had good reviews, but I was skeptical.  Well, I was mistaken, because it was good.  It isn't the best dish I've ever eaten.  I still prefer my peanut butter chicken, but for how easy and tasty it was, I will put it into the rotation.  I served it with carrots, cauliflower, and snow peas.

Honey Sauced Chicken

4-5 chicken breast 

1/2 tsp. salt

1/4 tsp. black pepper

1 cup honey

1/2cup soy sauce

1/4 cup chopped onion (or 1/8 cup onion flakes)

1/4 cup ketchup

2 Tbs. vegetable oil

21 clove garlic, minced

1/2 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Recipe from: Crock Pot Recipe Card Collection -- the original recipe called for half of all the ingredients and chicken and said served 2, so I doubled it.  I would love to find a way to make the sauce a little thicker too.

From the peanut gallery....

Josh and I liked it a lot

Margot  & Noah DEVOURED it.  Noah was literally eating the tiny pieces of rice off his plate, so we offered him seconds, and he gobbled all of that  up too.

Meredith didn't like it.  And she eats everything, but her mind was made up before she even tasted it.

Shrimp Pasta

I promise you this is yummy!!!  I always get asked for this recipe and the good news is, it is kid friendly too....and not just my kids, because yes, my kids....they eat anything.  But other peoples kids love it too!

Shrimp Pasta
3lbs peeled and de-veined shrimp (or I use what I have)
1 lb tri-color spiral noodles (a package and 1/3 of another)
16 oz Velveeta
1 cup margarine (I use salted butter)
1 Tbsp Worcestershire
1 Tbsp lemon juice
1 tsp parsley flakes
1 tsp BBQ sauce (I use whatever I have)
1/2 tsp garlic powder
1/2 tsp thyme
1 Tbsp. salt & pepper (I just sprinkle some)

Melt the margarine and mix in all the herbs, Worcestershire, lemon juice, BBQ sauce & salt and pepper.
Pour it over the shrimp in a 9X13 casserole dish.  Bake at 350 for 25 minutes.  While the shrimp are cooking, cook your pasta as directed and melt your cheese with a little milk - I do this on a stovetop.  Pour the pasta and cheese into the casserole with the shrimp and butter sauce and mix well.  Bake it an additional 10 minutes at 350.


This pasta is super easy and I promise you family will enjoy it!  It's by far Meredith's favorite meal.  I have often made it with diced chicken breast when I don't have shrimp on hand and she ask for it, but she loves her some shrimp!  I always have left overs of this, but they are gone before we wake up because Josh takes them all to work before anyone else can claim them.


From the peanut gallery....
Josh - gives this two thumbs up!
Meredith and Margot - two thumbs way up!!!
Noah - gives the green & white noodles two thumbs, but the orange ones only one thumb up!

Poppyseed Chicken

Tonight the kids and I ate with my parents.  Josh was on call and it was a long day.  So I whipped this up and ate with them.  My mom and dad love it and the kids requested it.  This is also not a dish I heard of until I moved to South Mississippi.  NEVER.  Of course we never ate a lot of casserole type things growing up and I'm not necessarily a casserole person, but this one I love!

Poppyseed Chicken

6 chicken breast cooked and cubed

2 cans of cream of mushrooms soup

2 cups of sour cream 

4 teaspoons of poppyseeds. 

Mix it all together and pour into a baking dish.  Crush one pack of ritz crackers in a large ziplock bag, melt 1/2 stick of butter, pour into a ziplock with the crackers crumbs and mix well.  Pour and spread over poppyseed chicken inthe dish.  Bake at 350 for 20-30 minutes.

I serve this over rice!  and always have left overs which my kids will actually beg to eat the next day! I think Mahatma is the best.  I also served it with cream style corn.  The grown ups didn't get any corn, because Margot and Meredith ate it all.

From the peanut gallery -

The kids gave it two very enthusiastic thumbs up!

My parents gave it two thumbs up too!

Josh had a big bowl when he got home and said it was delish.

Red Beans & Rice

This is really the cheating way to do it.  Seriously, but it's good and time is minimal around here when it comes to cooking.  So who cares right....I mean it's really good.  Just make sure that before you make this, that you get 3 cans of blue runner cream style red beans at the grocery.  Shhh! I won't tell anyone...you can totally pass it off as having cooked it all day.  I do.

Red Beans & Rice
1 lb sausage (I like conecuh thin sausage...it's the right size for small kiddos)
3 cans of Blue Runner creamy style read beans
1/2 cup water
bay leaves
onion powder
garlic powder
salt and pepper

Brown your sausage in a large pot.  Pour in the red beans and the water.  Mix it well.  Put in a few bay leaves and the sprinkle a dash or two of the other seasoning to make it feel like you are cooking.  Cook your rice.

I serve this with corn bread and occasionally a salad.  The kids....EAT IT UP!  I never ate this as a child...they are not my kids.

Even Margot dug right in.

Peanut Butter Chicken & Rice

I got this recipe from what used to be my favorite site for quick and easy recipes.  It's by far my favorite dish to cook and eat.  One I've passed on to many friends and all who have loved it and loved how simple it is to make.  I could eat this once a week, in fact for a while we did.  But my husband is not like me and he gets burnt out after a while...so I stopped fixing it.  Tonight we had it for the first time in a long time and it was delicious...even Josh thought so.  He said....You know we should have this more like once a week.  The things I put up with I tell ya.  I got this recipe from Chris Jordan over at Ordering Disorder, go here for the original recipe with pics.  I double my sauce, because I'm a big fan of sauces.

Peanut Butter Chicken
1 cup of peanut butter (I used Jiffy)
1 cup water
4 Tbsp soy sauce
1 tsp brown sugar (I know the pb is sweetened, but I add this anyway)
6 cloves minced garlic ( or 6 cloves of roasted garlic, which is much better I'll post that recipe next)
1/2 tsp crushed red pepper
1 fresh broccoli head
4 chicken breast, diced
White Rice

Cook your chicken breast in a large pan in a little olive oil.  While the chicken is cooking, combine the first 6 ingredients together in a large measuring/mixing bowl.  Set that aside and let the flavors mesh together. Mix it really well, it should look like this when you are finished.

Once your chicken is finished cooking, cut the crowns of your broccoli off and throw them in the pot on top of your COOKED chicken.  Pour between 1/2 and 1/4 cup of water in with the broccoli and chicken, then place a tight fitting lid on top, to steam your broccoli.  So make sure you cook the chicken in the pot/pan with a lid to begin with.  While steaming your broccoli, cook  your rice as directed.  

Once your broccoli is steamed, pour the peanut butter sauce over the broccoli and chicken and serve it over rice.

I promise you cannot go wrong with this recipe....as long as you like and are not allergic to peanut butter.  Meredith loves this, Noah doesn't like peanut butter, so we scoop him some broccoli and chicken out and he eats it over rice with Soy Sauce.  The rest of us...gobbled it up.  Quickly, because it's so good we didn't want anyone to eat off of our plate.  It's been known to happen here.

Meredith gives it....

Noah gave it 2 big thumbs down....because he doesn't like peanut butter he says....but the soy sauce/rice/chicken/broccoli combo is delish...well that's what he tells us.

Rump Roast & Spaghetti Sauce

I grew up eating this meal as a kid.  I think I complained every single time I was served it too.  "UGH, I don't like that!"  or "Yuck...I'm not eating that."  So it should not have come as a surprise when my kiddos said "UGH we don't like that!" or "Dat's not meatballs...I want meatballs!"  or "Not SPAGHETTI again!"  Yes, spaghetti again, it's easy and it's something you eat.  No it's not meatballs....it's different try it.  It's okay if you don't like it....you won't starve missing one meal.   Five minutes later I put the food on their plate and they devoured it....just like I did as a kid.  The bitching and moaning just keeps things interesting I guess.

Rump Roast & Spaghetti Sauce
1 Rump Roast....small/medium sized ( Josh bought it and threw away the packaging before I saw how many lbs it was, but I got two meals out of it)
2 jars/cans spaghetti sauce - (I used hunts garlic & herb)

Put your roast in the crock pot and pour the 2 jars/cans of spaghetti sauce over it.  I also through in some salt and pepper for good measure.  Cook on low overnight and all the next day or cook on high for 7-8 hours.  Stir occasionally.  This roast will become very tender and shred on your plate.


The kids moaned and griped a whole lot, but in the end they each cleared their plates and Margot had seconds.   I served this with green peas...they also cleaned that bowl.  And if I would have had yeast rolls, I'd have served them too.  Yes it was a very terrible meal....I don't not recommend making it, unless you need a quick, easy and delicious dinner.  


The peanut gallery....

Filet Mingon & Pasta Bordelaise

I'm pretty picky when it comes to meat.  I only like to eat chicken dishes if I make them, although I will eat them if someone else does.  I like ground sirloin...not beef.  I also only like filets when it comes to steak.  Hmm maybe I'm a food snob.  My kids are a lot like me, perhaps because I cook most of their meals.  That or I've passed my food neurosis to them.  So on filet night I have to buy one for them to split,  if not they will eat all of mine.  Tonight everyone cleaned their plate.  Noah even had thirds.  The noodles are his favorite and the steak...well there wasn't enough for seconds.  My pocketbook is afraid the day is coming where they will each need their own steak.

Filet
I bought three that equaled 1lb. Next time I'll buy more.  I marinated them in Lawry's a few hours before dinner.  I had the Herb and Garlic, so I used that one.  Josh them threw them on his Big Green Egg.  I have no idea for how longs...since I have no clue how to cook steaks...hmm it's probably time I learn. The kids and I ate them medium-well.  Josh's was still moo'ing.  We love these marinades.  We have served steaks a few times to company and everyone gives Josh's steaks rave reviews.  I have to say he cooks a pretty mean steak.


Pasta Bordelaise
1 lb vermicelli noodles
1 stick of butter
1 package of fresh sliced mushrooms
1 Tbsp of minced garlic
1 tsp of parsley
Lots of Parmesan cheese

Cook the noodles as directed.  Melt the butter in a skillet.  Saute the mushrooms & garlic in the butter.  Add salt and pepper as desired.  When the noodles are finished, pour the butter/mushrooms mixture over it.  Sprinkle with parsley and Parmesan.  Mix well.  Serve this hot and sprinkle more Parmesan over each plate.

My version of pasta bordelaise is hands down, Noah's favorite meal.  Noodles, Butter, and Cheese are the main ingredients. How could you go wrong.  Seriously.  Meredith asked if we could have this again tomorrow.  I served this with Roasted Asparagus.  Delish!  Now I'm off to make sprinkle cupcakes for dessert.....for no other reason then it's Tuesday and Life is Good!

Mini Meatloafs...a must try!

I like meatloaf, I'm a big fan of red meat though.  I used to make one that took and hour to cook.  I then found this recipe on a site I loved.  Sadly she no longer post there.  So here is Mini meatloafs.  You can find the original recipe by Chris Jordan, here with pictures.  She wraps hers in bacon, I like my bacon fried so opt for just the meatball.

Mini Meatloafs
- A muffin tin
- 1 lb ground meat (I use sirloin)
- 1/2 Tbsp of olive oil
- 1 garlic clove minced
- 1 tsp salt
- 1 egg
- 1/4 cup water
- 1/4 cup ketchup
- 1/2 cup breadcrumbs (plain, but I often substitute italian if that's what I have)
- 1 cup shredded cheddar cheese

Mix all the ingredients into a large bowl.  Roll them into small balls and place in an UNGREASED muffin tin.  Bake at 350 for 25-30 mins.  I then broil on high for 3 minutes to make the top well done.


I served these with wild rice and carrots.  I promise your kids will eat them and love them.  Even if they say they won't.  Very kid friendly.


Josh, Meredith, Noah & Margot give this a very enthusiastic two thumbs up!

Homemade Meatballs & Pasketti

As Noah would call it.....It's by far his favorite meal.  It's the one thing I can fix at home and everyone will gobble up without any protest.  It's a really difficult recipe, so hang with me.  By the way I don't make spaghetti sauce from scratch.  I've never found a great recipe that I love.  I'm not a sweet spaghetti sauce kind of girl, I'm more of a tangy/tart girl.  So if you have an easy one that's to die for....or at least very good.  Send it my way. acmaksi@hotmail.com --  Here's my extremely difficult meatballs.

Meatballs & Pasketti (Spaghetti)

1 lb ground sirloin
1 egg
1/2 cup italian breadcrumbs
1/2 cup Parmesan cheese
3 jars/cans of spaghetti sauce (I use Hunts cans garlic & herb - it's my fav)

Pour your 3 cans of spaghetti sauce into a large pot and turn to medium.  Put your egg into large bowl and beat it.  Throw in your ground sirloin, cheese and breadcrumbs.  Mix it well with your hands.  Roll the meat mixture into 1 inch balls and throw them directly into the sauce after you roll each one.  Bring the sacue/meatballs to a boil (it will boil on medium -- watch you don't scorch the meatballs)  Stir often.  After it's boiled for 40 minutes, turn it to low and let it simmer.  I do this for about an hour or so.



I start my meatballs at 3 and we eat about 5:15/5:30.  I simmer them until we eat.  The meatballs will take only about 10 minutes to mix and roll from start to finish.  I serve it over angel hair with green peas.  I have more than enough to freeze for another meal for us all.  Or sometimes we have meatball subs the next night!


My children give this 2 thumbs way up.

Josh's Creole Jambalaya

Okay first I want to tell  you that I promise this recipe is damn good.  Some of the best Jambalaya I've ever eaten.  And I'm picky, real picky.  I like the red, mushy, creole jambalaya.  That's my favorite.  My mom always made a brown jambalaya that was good, but never what I loved....like at Acme.  And unfortunately I'm about 2 hours away from the nearest Acme, so the only thing to do is perfect your skills at making your own jambalaya.  This recipe is better than Acme.  I promise.   I have to confess I'm not one to try and perfect recipes, but my husband is.  The first time he made it, he loosely followed a recipe out of Chapelle High School's cookbook, but this one is all his own.


Today I convinced him to get his recipe down on paper for me, and internets here it is, just for you.   A little bit about Josh, he is not a native New Orleanian.  He's originally from Memphis, land of the barbeque.  He had only been living in New Orleans about 6 months when I met him and he knew he wasn't going to call it home.  I promised to love him forever and move away with him, if he learned to boil crawfish, cook gumbo and make creole jambalaya.  I'd say I turned him into a New Orlean's boy.  And if he promised to move me home one day.  So here my friends is what's for dinner at our house....well dinner at the pool.  It makes a lot, so we invited our jambalaya loving friends to have some too.  So make sure you plan on feeding several or freezing it for another night.


Josh's Creole Jambalaya


2 packs of thin Conechah  smoked sausage
1 Rotisserie chicken from the grocery deboned and in small pieces. (White meat only)
2 cans of french onion soup (10.5 oz each)
4 cans of beef broth (10.5 oz each)
2 cans of tomato sauce (15 oz)
4 cups Mahatma rice
2 sticks margarine (or butter)
1 sm container of freshly chopped creole seasoning (typically found in produce section)
Tony Cachere's seasoning

  Preheat oven to 350 degrees.  Sauteing the chopped creole seasoning with a little butter (Not the 2 sticks used above) while you cut the smoked sausage.  Add a little Tony Cachere's, salt, and pepper if you like.  It may take a little while if your 3 year old wants to help cut with his dinner knife.  Then put the sausage in the seasoning to brown.  While stirring occasionally, take the meat off the rotisserie chicken.  My wife only likes the white meat so I just use that but you can do both white and dark meat.  Then when the seasoning is soft and sausage is browned, start adding the chicken, 1 can of tomato sauce, 2 cans of beef broth, Tony chachere's seasoning, 2 cans french onion soup, and uncooked rice.  Put pats of butter on top and place in the oven for 90 minutes.  Remove it see how it taste, then add the remainder of beef broth & tomato sauce and stir.  Put it back in the oven cook for an additional 20-25 minutes.

**If you use Uncle Ben's rice, your jambalaya will be finished after 90 minutes without adding the remainder of the beef broth and tomato sauce.  If you use Uncle Ben's rice it won't be a mushy jambalaya, it will be looser rice.  My wife, she likes mushy jambalaya.

From the peanut gallery...

DELICIOUS!  Everyone ate, some had seconds, and everyone took some home.  

Bowtie Chicken Pasta

I ran across this recipe a couple of years ago in Japser County Relay for Life cookbook. It's a local cookbook for a county here in Mississippi.  Yes say Mississippi  all drawn out, I do.  Anyway it was a good one, one I've made repeatedly; for my family, for dinner parties and upon lots of birthday dinner request, by Meredith and Josh.  It was orginally submitted by a woman named Brenda McHan.  I don't know her, but it's her recipe and it's good.  Josh's favorite.  I changed a few things, so here is my version.  I served this with frozen corn, because the kids like it frozen, they can tell the difference from the stuff in the can....me too.

Bowtie Chicken Pasta

1 pkg bowtie noodles
1 pkg of real bacon pieces (usually for salads)
1 pkg fresh mushrooms sliced
2-3 seasoned grilled chicken breast chopped
1 cup heavy whipping cream
1 stick of real butter (I used salted)
1 cup shredded cheese (I'll used mild or sharp depending on what I have)
1/2 tsp pepper (it calls for white, but I used black)
1/2 tsp garlic powder
1 T dried parsley

I dice and then cook my chicken breast in a little olive oil, seasoned with Tony's.  While the chicken is cooking, cook the pasta in a large pot.  Drain and return to the pot.  I then remove my cooked chicken and saute the bacon and mushrooms in a little butter in the same pan.  I then melt my butter in a large measuring cup, pour in my cream, add the pepper, garlic powder and parsley to it as well.  Once the mushrooms are done, I pour the chicken, mushrooms & bacon, cheese, as well as the cream/butter mixture into the pot with the noodles and mix it.  I normally do this right as the noodles are finished and it melts the cheese nicely.


From the peanut gallery.  Josh LOVES this. 

Meredith gave it....

Noah at first said it was "TERRIBLE!" and gave it...

When I asked him why he said..."because I love cooked cheese sam-ich mamma!"  And then he took another bite and said..."no I give it dis"

So there you go....try it... Let me know what you think!

I'll never serve just tacos again...Taco Salad!

This fall my oldest, Meredith, is cheering for her elementary school.  She practices two times a week from 5:30-6:30.  Planning and cooking a meal have become extremely difficult with this added to our schedule.  So on Mondays and Wednesdays I'm looking for easy dinners and quick fixes because our dinner time has just moved up to 4:45.  She doesn't get home until 7 and that's way too late for everyone here to eat.  So with our new schedule in mind I did some creative planning.  The kids love tacos, cheap and easy.  I don't.  I don't find it filling and don't get all the "good" toppings since it's just usually me and kids on taco nights.  This week at the grocery though I saw Aztec Taco Salad Shells and it looked yummy so I picked up a pack.  I also grabbed some Wholly Guacamole snack packs (they were the perfect portion for a taco salad topping) and  a container of sour cream.  And I have to say tonight's taco night was a big treat and super easy.  I also made queso with some chips.

Taco Salad
Aztec Taco Salad Shells (they come in packs of 4)
1lb ground sirloin
1 taco seasoning packet
shredded lettuce
sour cream
salsa
shredded cheese
guacamole
tomatoes and black olives (if you children can stand them on the table, mine cannot)

Cook your taco shells and taco meat as directed.  Lay all the fun toppings on the table and let everyone go at it!  Josh, Meredith and I devoured ours.  Noah had 2 soft tacos instead.  Margot ate hers and a pack of guacamole...a girl after her mamma's heart.  Dinner was different, easy and a huge success.  Taco night may be come a weekly thing!

This guacamole is delish Mamma!

Baked Breaded Chicken & Vodka Pasta

I was craving vodka pasta so there you go.  I served it with breaded baked chicken (my own recipe), sliced fresh cucumbers and the worlds best yeast rolls.  Delish if I must say so myself.  It's not  your typical weekday meal, but it's so easy it could be.


Breaded Baked Chicken

4 chicken breast
Italian Style Breadcrumbs
Parmesan Cheese
Wishbone Italian Dressing
Pam cooking spray

Slice your chicken in halves to make them thinner.  Lay cut pieces in bowl of Italian Dressing.  Mix Breadcrumbs and Parmesan cheese together, equals parts.  Dredge each chicken through the breadcrumb mixture.  Lay on a  greased baking sheet.  Bake at 350 for 25-30 minutes.

Vodka Pasta with Tomato Sauce

2-3 T butter
1 small onion finely chopped
1 28oz can or (2) 13.5oz cans of petite diced tomatoes
1 cup heavy whipping cream
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste

Chop onion.  Saute the onion in the melted butter for 7-8 minutes or until it is translucent.  Pour in the tomatoes and cook on low-medium heat for 25 minutes, stirring frequently.  Boil your pasta as directed.   Measure your cream, pepper flakes and vodka into one measuring cup.  Turn the heat back up on the tomatoes and dump the cream mixture in.  Bring it to a boil for 2 minutes to cook off the vodka.  Serve it over the past and sprinkle with Parmesan.


** I think you could totally omit the vodka and it would be good.  However I LOVE vodka pasta.  This recipe is orginally from Chris Jordan, she posted it with pictures over at Ordering Disorder.  I miss her over there.


The entire family gave the chicken 2 very enthusiastic thumbs up!
Meredith & Josh gave the vodka past a raving review and 2 thumbs up.
Noah hates tomatoes so he only ate a few noodles, however he ate enough chicken to fill him up.
Margot ate it all.

Shrimp Scampi of sorts

I happened to have some frozen peeled, boiled shrimp on hand.  Shrimp that my 5 year old begged for.  So that's where the cooked shrimp came from, but you can easily do this with uncooked shrimp, you just cook them in the butter sauce.

Shrimp Scampi
1 lb of peeled shrimp (totally guessing on this.  I had about 3/4 of a zip-lock full)
1 1/2 sticks of butter
2 T lemon juice (I'm guessing I just poured)
1 T of minced garlic
1 pack fresh sliced mushrooms
parsley
Vermicelli pasta

Cook your pasta, and good lord don't make it mushy!  While your pasta is cooking melt your butter on the stove top   Throw in mushrooms and garlic and saute for a couple of minutes.  Throw in your shrimp.  I threw in boiled shrimp.  If it was raw shrimp, I would have thrown this in before my mushrooms and cooked my shrimp thoroughly first.    Pour in some lemon juice.  Simmer about 10 minutes or until it's time to eat.  Throw in about a tablespoon of parsley and mix it.  I then dumped the shrimp and shrooms into the pot of cooked and drained vermicelli and mixed well.  Sprinkle Parmesan on top and serve it to the hungry hooligans.

I served this with fresh sliced cucumbers and caramelized carrots....I'll post that recipe soon!

Meredith (5) gave this a very enthusiastic 2 thumbs up!  She requested a big bowl of seconds.
Noah (3) gave it two thumbs up and cleaned his plate....he loves butter!
Margot (1) wanted to feed herself, mostly carrots, mushrooms and a few noodles made it to her mouth, but she ate it.
Josh - gave it 2 thumbs up as well.  He thought it was good.  Not excellent, but good and better than olive garden.  He's a tough critic

Mexican Chicken

Tonight I threw a few things together and named it Mexican Chicken.  I believe I've ran across a similar recipe before, but I couldn't find it and these were ingredients I had on hand.


Mexican Chicken
4 chicken breast
2 jars of salsa (any brand, I used 2 smaller jars)
1 can of black beans (rinsed and drained because they looked gross not rinsed)
Cheddar cheese (I would have used Mexican blend if I had it)

I halved my chicken breast into thinner slices to cut down on cooking time and because we like it that way.  Lay them in a 9X13 baking dish.  Pour the salsa over it.  Dump the black beans on top and spread them out.  Bake at 350 for 20 minutes.  Remove and sprinkle cheese on top, I used a lot.  Bake for 10 more minutes.

I served this over white rice and with a side of corn on the cob.  Voila'

Meredith (5) gave this 2 thumps up
Noah (3) ate it but complained about the black beans
Margot (1) gobbled it up when she wasn't gnawing her corn on the cob
Josh (30something) gave it an enthusiastic two thumbs up.
It's a keeper