Chicken Tamale Casserole

We have been enjoying several snow days in a row. My daughter got to play in the snow for the first time. After refusing her mittens the first trip out, she tumbled over in the snow and caught herself with her hands. She stood up crying not understanding what just happened to the ground. I didn't have any problems getting her to wear mittens after that!

 

With all this cold weather I have been cooking up a storm. This recipe is a real crowd pleaser. It has a rich flavor and the sweet aroma of fresh corn bread muffins. I enjoy making it with chicken or ground beef. It depends what I have on hand in my kitchen. It has the delicious taste of a tamale but it is much easier to make and a little sweeter.

 

 

 

Ingredients:

2 Tbsp vegetable oil

1 medium onion, chopped

1 clove garlic, minced

2 tsp chili powder

2 lb boneless, skinless chicken breasts, sliced

1 4 oz can green chilies, drained

1 15 oz can medium red enchilada sauce

4 cups crumbled cornbread (cooked)

1/2 cup buttermilk or 1/2 cup milk with couple splashes lemon juice

1 1/2 cups shredded cheese

 

Directions:

1. Preheat oven to 350. Spray approximately 9x13 baking dish with cooking spray.

2. Warm oil over medium heat in skillet. Add onion and pepper. Saute onion for about 3-4 minutes. Add garlic and chili powder and heat for additional minute

3. Add chicken (or ground beef) and chilies. Flavor with salt and pepper. Cook until meat is cooked through. Pour in can of enchilada sauce and bring to a boil.

 

4. Spoon mixture into baking dish.

5. In a separate bowl combine cornbread and buttermilk.

6. Sprinkle 1/2 cup of cheese over mixture in baking dish.

7. Spread cornbread mixture evenly on top. Top with remaining cheese.

8. Bake until golden brown. About 20 min at 350 degrees.

9. Enjoy!

 

We actually got snow in Texas!

 

 

This is what we do in Texas if we don't have a sled when it snows...Lol

 My neighbor took us all out for a ride.

 

 

Watermelon-Cucumber Salad

I must admit this is the most refreshing salad I have had in a long time! My kids even liked it! I have seen similar recipes for a few months, and I finally tried a variation of a recipe from Country Living Magazine. It was the perfect compliment to our dinner tonight.

 

I think it would be perfect for parties, baby showers, or any potluck event. I am always looking for something I can whip up last minute to bring to one of our family events. I think this watermelon-cucumber salad would be a real crowd pleaser.

 

 

Ingredients:

 

3 cups diced watermelon

1 thinly sliced cucumber

1 tbsp olive oil

Scant amount of Vinegar

Salt

Pepper

Feta Cheese

 

Directions:

 

1.Combine the first 6 ingredients and top with feta cheese

2. Enjoy!!

 

 

Here are our two new precious goats born this week. They are sweethearts.

 

 

 

 

 

 

 

Cilantro Lime Butter Grilled Corn

My husband cooked dinner this week and it was amazing! He grilled some corn on the cob that was so beautiful, I almost didn't want to eat it. Instead...what did I do first...what any blogger would do...take a picture!

 

Doesn't that look delicious!

 

Ingredients:

 

6 tbsp. butter softened

1 tbsp. fresh lime juice

1/4 cup cilantro leaves

Corn on the cob (of course!)

 

Directions:

 

1. Begin by pulling the husks back towards the end and remove the inner silk. Return to original position.

 

2. Soak corn in cold water for 10 min.

 

3. Cook on grill approximately 10 minutes.

 

4. Peel back husks again and spread the cilantro-lime butter on the cob.

 

(Combine above ingredients in a food processor and pulse to create your butter)

 

 

Super easy and absolutely delicious corn on the cob! To be honest I would eat anything he cooked just so I don't have to. It is an extra plus that he enjoys cooking something new every once in a while. This meal was for our family of 5 so feel free to reduce the recipe as needed. Enjoy!

 

Unique Teacher Appreciation Lunch

My son has the best kindergarten teacher I could have ever asked for. Last week for teacher appreciation week, the school had a really fun theme of "Super Hero" teachers. They used the word Super, and challenged the students to bring an item any day they wanted that fit the theme.

S=supplies for school

U=unique gift

P="pretty" smells (flowers, lotion, etc)

E=something to eat

R=something to read

 

 

We participated in several days and we had a lot of fun coming up with creative ideas. For our teacher appreciation unique lunch idea, we sent a salad in a large mason jar. I wrapped a small piece of burlap around the jar and I hot glued it in place. Next, I created a tag with the theme of Peter Rabbit and called it a "Veggie garden" We sent a side of salad dressing and my son headed off to school with a fun salad for teacher appreciation week.

 

FYI: For the order of the layers...tomatoes, carrots, cucumbers, cheese and lettuce

We kept it simple but you could easily add green and red peppers as well.

Chicken Ranch Pasta

I love finding new, simple, and delicious chicken recipes. This recipe to the dinner table takes about 20 minutes max! I found the recipe for Chicken Ranch Pasta on plainchicken.com and adapted it to fit our families needs. I made it this week when we had some friends stop by to see our newest bundle of joy. She is 8 weeks old. I can't believe how time flies!

 

Our new house is coming along great. This week I hand textured all the bathrooms. It is such an easy DIY project and it saved me about $200 per bathroom. The only hard part these days is finding the time to get anything accomplished. I have a very long list of projects, a newborn, two boys, and 4 weeks until I return back to work. Yikes! Now for this easy recipe to feed my hungry crew.

 

Ingredients:

16 oz pasta of your choice

2 tbsp. butter

2 tbsp. flour

3 tbsp. dry ranch seasoning mix

3 cups milk

1 1/2 cups shredded cheddar cheese

1/3 cup chopped bacon (I used the packaged pre-cooked)

2-3 cups chicken

 

This make a full pan of pasta. If you have a smaller family just cut the ingredients in half. I fed 6-8 adults with 1-2 servings each.

 

Directions:

 

1. Cook your pasta of choice, drain, toss, and set aside.

 

2. At the same time I melted the 2 tbsp. of butter. After the butter melts, add the flour, and stir for about 1 minute.

 

3. Slowly whisk in milk until the sauce begins to thicken.

 

4. Stir in ranch dressing dry mix and cheddar cheese until melted.

 

5. Add chicken, bacon, and toss with pasta.

 

6. Enjoy!!

 

Homemade Frozen Daiquiri Hostess Gift

My sweet family threw me an amazing baby shower this weekend. I searched the Internet for a unique, clever, or original hostess gift and just couldn't find something I liked. Then I realized, just because I am pregnant and can't drink, doesn't mean they can't. Who doesn't love a cold daiquiri in the summer time?! I looked for a great recipe for pre-made daiquiris and the adjusted it to my preference. The original recipe I found was on theyummylife.com.

 

 

Ingredients:

 

Frozen strawberries, peaches, blueberries, or mangos

Light Rum ( I used flavored rum)

Frozen limeade (or lemonade) concentrate

Ice

 Mason jars

 

Directions:

 

1. In a blender combine 6 oz limeade concentrate, 6-8 oz rum, 8-10 oz frozen fruit, and approximately 3 cups of ice.

 

Tips: You make have to tweak it as you go and add a little more ice or rum. I would go light on the limeade because it can make it extra tart. Frozen fruit is perfect because it is already sweet and helps add to the consistency.

 

 

 

2. Pour your delicious daiquiri cocktail in your mason jars allowing at least a half inch at the top for freezing.

 

3. Store in your freezer until the occasion allows.

 

4. Enjoy!!

 

These are my darling baby shower hostesses. I can't wait to share the rest of the shower with you! 3 weeks and counting until my due date.

 

Thai Peanut Stir Fry

Less then 5 weeks until my due date!!! I can't wait. Our little girl will be here soon enough to add to our family of two crazy boys. I have been on bed rest now for two weeks but I cheat just enough to keep sane. I hope to sneak out tonight and take my boys to see the movie Planes. A family night at the movies is just what the doctor ordered. Plus, it is 103 degrees in Texas today, and the camper we are currently living in just can't seem to keep up. I think movie theatres are some of the coolest entertainment venues around.

On to a yummy and fast recipe for Thai Peanut Stir Fry. I wish I could say it is as tasty as some of the delectable food my son and I ate while in Thailand last year, but as a Thai chef, I have a long way to go. The whole family enjoyed it though!

Sauce:

2 tbsp creamy Peanut Butter

2 tbsp rice wine vinegar

2 tbsp soy sauce

1 tbsp brown sugar

1 tsp garlic powder

1/8 tsp ground Ginger

cayenne pepper

 

Directions:

 

1. Steam a nice blend of frozen Asian vegetables.

 

2. Cook a beef of your choice.

 

3. Steam some white rice. ( I always use a rice cooker because I think it is sooo much better that way)

 

4. Layer your rice, vegetables, beef, and don't forget some peanuts. Add your sauce on top and blend well.

 

5. Enjoy!

Easy Peasy Blackberry Cobbler (5 min prep)

Yum! In my valiant attempt to completely clear my fridge and freezer before we move, I discovered a gold mine in this recipe. I have literally been cooking up every odd and end in my house, and combining all sorts of ingredients, so I can use up all of our food by next week. I hate wasting things and throwing things away of worth! This 3 ingredient, super simple, extra fast recipe for blackberry cobbler is incredible!

( Or choose any berry of your choice for this fruit cobbler recipe)

 

I have seen several times where recipes have called for yellow cake mix for topping, so I thought I would finally try it out.

 

Ingredients:

1 bag of frozen blackberries

1/2 cup (1 stick) butter

1 box of yellow cake mix

 

Directions:

 

1. Preheat oven to 350 degrees. In a 9x9 pan spread out your frozen blackberries

 

2. In a separate bowl, melt the butter in the microwave.

 

3. Mix in the contents of the box of yellow cake mix until thoroughly combine.

 

4. Top the blackberries with the dough mixture.

 

5. Place in your preheated oven for approximately 30 minutes until the crust is golden brown.

 

6. Enjoy!

 

P.S. Ice Cream on top is delectable!

 

 

 

 

 

 

 

Easter Egg Popsicles

I came up with this idea for Easter egg popsicles last year, and my boys loved it. However, I took pictures and then never posted it in time for Easter. I just tucked it away and saved it for this year. My son looks so much younger to me. He saw the picture a minute ago and denied it was him. Ha. He said, "I don't suck on pacifiers." I had to explain to him it was a popsicle and then he suddenly remembered and wanted to make them again. Ok, now on to the easy instructions to make these easy easter egg popsicles.

 

Supplies:

 

Plastic Easter eggs

Popsicle sticks

Egg Carton

Applesauce

Push pin

Skewer

 

Directions:

1. Start by pushing a hole in the bottom of the egg base. I used a skewer next to wiggle the hole big enough for the popsicle stick.

 

2. After I enlarged the whole, I inserted the popsicle stick through the opening..

 

3. I generously filled the top of the egg with applesauce inside an egg carton.

 

4. Top with base as shown.

 

5. Set egg carton in freezer to set Easter egg popsicles.

 

6. Enjoy!

 

These popsicles are so fast and easy to make. My boys both loved them. And on top of that, they are so inexpensive. They would be a great addition to an Easter party or event.

 

Also check out these fun Easter projects we did last year.

 

 

My Easter's Basket's Full Game (click here)

 

 

Guess Me Game (click here)

 

 

Easter Bunny Cupcakes (click here)

Easy Crock Pot White Chicken Chili

My 5 year old had his first tee ball game today. It was so cold and windy that we were bundled up in blankets watching. One of the highlights, was watching him after the first inning. While all the other kids ran off the field, he stayed in his position for at least another two minutes. We were cracking up in the stands until one of the coaches finally noticed. He did succeed and hit a few good balls and he scored one run. His team, the Red Sox, cheered with victory. I have to admit there is tons of entertainment to be had watching five year old boys run the wrong direction on the bases, tackle the ball as a group, and all together forget to look that the ball is headed their direction. I wish I had brought my video camera!

After a cold day on the field, this crock pot white chicken chili, was the perfect meal to come home to. This recipe is adapted from an original Betty Crocker slow cooker recipe.

Ingredients:

1 1/4 lbs boneless skinless chicken

2 (15 ounce) cans great northern beans or 2 cans navy beans

1 (15 ounce) cans hominy or 1 (15 ounce) cans white corn

1 (1 1/4 ounce) envelope taco seasoning

2 (4 1/2 ounce) cans of chopped green chiles

1 (10 3/4 ounce) cans condensed cream of chicken soup

1 (14 ounce) cans chicken broth

1/2 cup sour cream

cheese

Directions:

1. Place chicken in slow cooker. Top with beans and corn.

2. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.

3. Cover and cook on low for 8 to 10 hours

4. Before serving, stir gently to break up chicken.

5. Serve topped with chips, cheese and sour cream.

6. Enjoy!!

Chicken Enchiladas

I know I have been such a slacker lately and I have not posted in a week. I am still trying to clean up my house from Christmas. We are also considering selling our home so I have been organizing and purging to the max. However, that has not stopped me from making these easy and scrumptious chicken enchiladas.

 

I got this delicious and simple chicken enchilada recipe from my mother-in-law and I make it all the time. The problem is I keep forgetting to take a picture of the end product. They smell so delicious, I always just head straight to the table with these chicken enchiladas, forgetting to take a picture. I used the photo below from bettycrocker.com because it looks very similar.

 

Ingredients:

 

Green chiles

Onion (white)

1 can cream of chicken soup

1 can Campbell's Nacho Cheese

Sour cream

Cooked Shredded chicken

Taco seasoning

Flour tortillas

Shredded cheese

Green onion optional

 

Directions:

 

1. Preheat oven to 350 degrees. Saute 1/2 chopped onion and green chiles until onions are translucent.

 

(I like to cook my chicken in a crock pot with taco seasonings, 1/2 can beer, and 1 can water)

 

2. In a bowl, combine shredded chicken with green chiles, onions, and approx 1/2 packet of taco seasoning. Mix well.

 

3. In a separate bowl, mix one can of cream of chicken, one can of Campbell's Nacho cheese (may be labeled soup), and about 8 oz of sour cream.

 

4. Fill chicken mixture in tortillas and lay seam side down in greased dish.

 

 

5. Cover tortillas with sour cream mix generously.

 

6. Cook uncovered at 350 degrees for about 30-40 min. Top with shredded cheese and cook a few more minutes until the cheese melts. Optional: Top with sliced green onion.

 

photo from bettycrocker.com

 

7. Enjoy!

 

Chocolate Surprise!

One of my really dear friends Angela has a birthday this week. We are lucky enough to work together as nurses...that is how I met her. It seems like I tend to change jobs every 2-3 years. As a nurse, there are so many opportunities and I really enjoy new challenges. The best part is over the last 12 years as a nurse, I have met a lot of amazing people along the way. It makes me reflect on how all of my best friends entered my life by some stroke of amazing timing. I truly am lucky.

 

Anyways, we had a birthday celebration for Angela at work, and I made one of my mother-in-laws infamous recipes. It is one of our family favorites. It's official name is Chocolate Surprise! Warning...there is nothing healthy about this sugar rush.That is probably why it is sooo yummy!

 

Ingredients:

 

2 tubs cool whip

1 cup pecans, chopped

1 stick butter

1 cup flour

8 oz cream cheese

1 cup powdered sugar

1 small package of instant vanilla pudding

1 small package of instant chocolate pudding

3 cups of milk

Hershey Chocolate

 

Directions:

 

1. Combine one stick of butter, 1 cup chopped pecans, 1 cup flour. Flatten mixture into rectangular pan. (It will just barely cover)

 

 

2. Bake at 350 degrees for 20 minutes.

 

3. Allow crust to cool completely. Mix 8 oz cream cheese, 1 cup powdered sugar, and 1 tub cool whip. Layer mixture over cooled crust.

 

4. Mix small package of vanilla pudding mix, small package of chocolate pudding mix, and 3 cups of milk together. Mix for approximately 5 minutes and then spread over cream cheese layer.

 

5. Top with cool whip and sprinkle with chocolate shavings.

 

6. Enjoy!!

 

Did anyone notice the counter in the background changed? Ha. I tried to make this last night after a long evening of taking my kids trick-or-treating. It was after 10 pm, and I was trying to make this last minute. I went to mix the pudding and I could not get it to firm up. My husband finally looked at the box and told me that I had bought the bake and serve instead of the instant jello. Ugh!!! I was defeated. Well, I stopped at a grocery store on the way to work early this morning and finished the rest at work. Oh well, it was worth it!

 

Santa Fe Corn Soup

It is raining at my house this morning and I love it. I am so glad the weather is finally changing. With October around the corner we are gearing up for some holiday fun at our house. I pulled out all four tubs of Halloween decorations (Yes 4!) and we started first with my oldest son's room. He has pumpkin lights hanging and creepy critters flying through the air. Hopefully, this weekend we will get the rest of the house done and I will share with you some pictures of our transformed house. We are in the middle of sooo many Halloween projects right now. I can't wait to share!

 

In the meantime, it is cooling off enough for "soup weather." This is one of my favorite recipes for soup besides my Sausage Potato Soup that is a family hit as well. I think the secret is the frozen corn. I love that you don't even have to defrost it.

Ingredients:

3 1/2 cups frozen corn

1 cup chicken broth

1/2 cups butter or margarine

2 cups milk

1 garlic clove, minced

1 tsp oregano

salt and pepper to taste

3 tbsp canned green chiles, rinsed and diced

1 cup cubed cooked chicken

1 cup grated cheese

1/4 tsp baking soda

1 cup diced fresh tomatoes

Garnish: Fresh oregano or cilantro and tortilla chips

Directions:

1. Combine frozen corn and chicken broth in blender or food processor and puree. (The mixture will be thick)

2. In 3 quart saucepan combine butter or margarine and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan. Add milk, garlic, oregano, salt and pepper and bring to boil.

3. Reduce heat, and add green chiles and chicken. Simmer 5 minutes.

4. Remove soup from heat and add cheese and baking soda (to prevent curdling). Stir until melted.

5. To serve, ladle soup into 6 bowls. Top with tomatoes (I was out) and garnish with tortilla triangles and fresh oregano or cilantro.

6. Enjoy!!