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.

World's Best Roast Beef

This is my favorite roast beef and it's made in the crock pot.  I have made this for countless friends and family to bring over when they needed a warm meal and everyone always asks for this recipe.  My kids all love this.  I typically fix it and serve it over egg noodles or rice and then have it on sandwiches the next night, or sometimes we just skip and go right to sandwiches.  My favorite way, throw it on a freshly baked oleo bun with a little mayo, swiss cheese and spicy pickles...YUM.  I make this so much (weekly) I don't even need the recipe now.


Slow cooker three envelope Roast
3-4lb Eyed Around Roast
1 cup of water
1 cup salsa
1 Lipton Onion Soup dry packet
1 Italian dressing packet
1 Au Jus packet

Mix the three dry packets with a cup of water and whisk it together.  Add 1 cup of mild salsa.  Mix it all together, pour it over the eyed around roast in the crock pot and cook on low for 8-10 hours.  When it's time to eat take a knife and fork and shred it in the crock pot.  It will melt in your mouth.

Peanut gallery...
Meredith - two thumbs way up
Noah - two thumbs way up
Margot---- it depends on her mood, most days she gobbles it up.
Josh and my parents - think this is the BEST roast ever! Me too!  I admit I often eat two sandwiches, even though I shouldn't.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

4-5 Chicken Breast cooked and diced
2 - cups of steamed broccoli florets
1 - medium onion
1- package of Lipton Saute Broccoli Rice
1 - can of cream of mushroom soup
6oz of velvetta cheese (it calls for the Kraft roll of garlic cheese, but they quit making that)
1 - can fried onions

Cook your diced chicken in a little olive oil on your stove top.  Cook  your rice in a seperate pot.  I cook my chicken, then throw my broccoli right on top and add some water in the same pan and cover it to steam my broccoli.  Pour the broccoli and chicken into a 9X12 baking dish.  Saute your onions in some butter, then add the soup and melt the cheese on the stove top.  Mix the cooked rice with the cooked chicken and steamed broccoli and then pour the cheese and soup mixture on top.  Mix it all well and spread it evenly in your pan.  Then cover it with fried onions.  Back at 350 for 15-20minutes.

***  Kids all gave it 2 thumbs up.  Margot cleaned her plate and then had some more.  I served it with a salad and she cleaned that too.  I also always double it and freeze one for a busy night.  Not the healthiest, but it's good and freezes well for later!

Avocado & Feta Salad with Homemade Vinaigrette Dressing

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.

Cream Cheese Sausage Balls

Last night our neighborhood had a Halloween Social at dinner time.  Each family was supposed to bring an appetizer.  Being the responsible mother I am, I decided not to feed my kids dinner and feed them there.  Well you can guess.....they had candy for dinner. And I....well I had these....

Cream Cheese Sausage Balls
1lb hot sausage, uncooked
8oz cream cheese, softened
1 1/4 cup Bisquick
4 oz of cheddar cheese shredded

Preheat oven to 400F

Mix all the ingredients until well combined. Roll into 1-inch balls.  Bake for 20-25 minutes. 

You can freeze these suckers uncooked.  If cooking frozen add a few minutes to your cooking time.
**I also doubled this to make a whole lot of sausage balls, if you need some for a crowd, I suggest you do the same.

I love, love, love sausage balls.  One of my favorite foods.  That being said, I highly suggest you use HOT sausage.  I use the Jimmy Dean tube.  I also have to confess, I didn't think the cream cheese made a big difference.  I mean it was in there, but the taste wasn't a whole lot different then the old ones I used to make.  So if you don't have cream cheese, just whip up the old recipe.  I give this 2 thumbs way up, hard to mess up a sausage ball!

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.

Santa Fe Soup

This morning as I was getting the kids dressed I mentioned I loved chilly weather, it was perfect for soups, gumbos and beef burgundy.  Noah said I want soup!  So I asked what kind...broccoli & cheese, potato, asparagus, chicken noodle, taco soup?  His eyes lit up and he said Taco soup.  So I wrote out my grocery list to make taco....or Santa Fe Soup.  This recipe was passed along by my childhood friend who was like a 2nd little sister to me.  Gosh I miss her and her big sis.  Thanks Lisa dePriest Evans!

Santa Fe Soup
2lbs ground sirloin/beef
1 can rotel
2 cans of corn
2 cans of kidney beans (I omitted these I don't like beans)
2 cans of diced tomatoes
1 packet of taco seasoning
32oz Velveeta
(I cut all these ingredients in half for my family.  It makes a lot with the above ingredients and it freezes well too.)

Brown ground beef in a large pot and drain the fat, if you use sirloin, there won't be much fat.  Combine the browned meat with all of the ingredients.  Do not drain the cans, that is what makes the soup.  Chop up your blocks of Velveeta and melt it in the soup.  Cook until the cheese is melted.  Garnish it with crushed tortilla chips, sour cream and guacamole if you would like.  I do!

Noah, Margot and Josh gave this a two thumbs up.  Well Noah gave it one, because he was too busy eating with the other.  Sorry for the bad picture.  Josh was left on photo duty of our dinner time tonight....he used a camera phone.  The kids absolutely think it is hysterical that I photograph them eating now....I'm becoming their Poppy Greg.  It is one of my favorite and easiest soups to make.  Meredith ate a sandwich way before everyone else.  Cheer practice sure can mess up family dinner time.

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.

Roasted Garlic

I had no idea how to make roasted garlic until I stumbled on to this recipe.  And OH MY WORD...it's heavenly.  I could roast some garlic and eat it....by itself....on a daily basis.  I'm not sure how many people would continue to be my friend and speak to me though.

Roasted Garlic
Head of garlic
Olive Oil
tinfoil
muffin tin

Chop the head of garlic off.  Put it in the middle of  large piece of tinfoil.  Drizzle olive oil over it...to cover it.  Wrap it up completely in the tinfoil.  Put it in a muffin tin to keep it upright (cut side up.)  Roast it in the oven for 30 minutes at 325.  To see this with pictures...go here. 

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....