Tuesday, September 24, 2013

Fiesta Enchilada Bake

Made this recipe tonight. It was in the Publix flyer from Sunday's paper; so easy, had all the ingredients on hand and everyone loved it.  


 Fiesta Enchilada Bake


1 1/4
lb lean ground turkey
box (8.8 oz) Old El Paso® taco dinner kit
cup water
cans (10 oz each) Old El Paso® enchilada sauce
cup sliced green onions (8 medium)
cups shredded Cheddar cheese (8 oz)
cups shredded lettuce
cup sour cream 


  • 1 Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
  • 2 Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
  • 3 Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.

Sunday, August 11, 2013

General Tso's Chicken

We made this recipe tonight and it was so yummy and flavorful!  We used chicken thigh meat instead of breasts; we find it doesn't dry out as much as white meat and we added steamed broccoli when we added the chicken into the sauce. It did not turn out too spicy at all just very sweet with a  little taste of spice.


  • 4 cups vegetable oil
  • 1 egg
  • 1 1/2 lb boneless skinless chicken breast, cut into cubes
  • 1 tsp salt
  • 1 tsp sugar
  • pinch pepper
  • 1 cup cornstarch
  • 2 tbsp vegetable oil
  • 3 tablespoons green onion
  • 1 clove garlic, minced
  • 2 red chili peppers, cut finely
  • 1/2 cup white sugar
  • 1/4 tsp ground ginger
  • 3 tbsp chicken broth
  • 1/4 cup soy sauce or tamari sauce
  • 4 tbsp peanut oil
  • 1 tbsp rice vinegar or red wine vinegar
  • 2 teaspoons corn starch
  • 1/4 cup water
  1. Heat 4 cups oil in deep fryer or sauce pan.
  2. Beat egg and add chicken cubes in bowl. Sprinkle with salt, 1 tsp sugar, and pepper, then mix. Add in 1 cup corn starch a little at a time until the chicken is coated on all sides.
  3. In batches, drop chicken into hot oil, cooking until golden brown and beginning to float (about 2-3 minutes.) Remove chicken and allow it to cool on paper plates while cooking the next batch.
  4. Cook until all chicken is cooked, and let it drain on paper plates.
  5. Heat 2 tbsp vegetable oil in wok or large skillet over high heat.
  6. Stir in green onion, garlic, and red chili peppers.
  7. Cook and stir until onion is translucent and garlic and chili peppers cook through.
  8. Add 1/2 cup sugar, ginger, chicken broth, vinegar, soy sauce and peanut oil.
  9. Bring ingredients to broil and cook for 3 minutes.
  10. Dissolve 2 tsp of corn starch into water and stir into boiling sauce.
  11. Return to a boil and continue to cook until sauce thickens, about 1 more minute.
  12. Add cooked chicken to boiling sauce and reduce heat to low.
  13. Cook for a few minutes to reheat chicken and so that the chicken begins to absorb some of the sauce.
  14. Serve over rice or noodles.

Saturday, February 2, 2013

Chicken Lettuce Wraps or Thai Tacos

I found this recipe on Allrecipes.com and we loved it. My boys renamed it Thai tacos and said we should have it more often than regular tacos.

I have included the recipe and the link back to it and some changes I made to suit our family.

Chicken Lettuce Wraps



  1. Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
  2. Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
  3. Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
  4. Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.
  5. I made a few changes; I used smooth peanut butter not crunchy and not as much as the recipe called for and diluted it out more to make it real smooth. Also, I used Siracha for the hot sauce and lots more cilantro for topping. (but our family really likes cilantro) I also added some minced garlic when I added the grated ginger. Also, the recipe calls for 6 large lettuce leaves but I found a head of iceberg gives you many more lettuce "wraps" than 6 and the filling goes a long way. I served the wraps with Jasmine rice and edamame.

New recipes for using lots of veggies

We have been receiving a weekly produce delivery and have been trying out new recipes to use all the fruits and vegetables. 
Here are two new recipes that we used last week; that were wonderful.  The Braised Mustard Greens were awesome even my boys were saying, "I love mustard greens!" (mustard greens can be bitter if not cooked correctly and this recipe does not have any bitter taste just wonderful flavor). The soup is a wonderfully rich winter soup that uses so many vegetables.

Hoppin' John Soup With Rice


  • 3 tablespoons vegetable or extra-virgin olive oil (EVOO), divided
  • 1 1/2 cups rice
  • 1 quart plus 3 cups chicken stock, divided
  • 1 package (4 links) andouille sausage, casings removed and diced
  • 5 ribs celery, chopped
  • 2 green bell pepper, chopped
  • 1 large onion, chopped
  • 1 fresh bay leaf
  • 1 sweet potato, peeled and diced
  • Hot sauce, to taste
  • 1 pound frozen black-eyed peas
  • 1 28-ounce can stewed tomatoes


Place a medium-size saucepot over high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add rice and stir to coat in the oil. Add 3 cups of the chicken stock and bring up to a boil. Turn the heat down to medium, place a tight-fitting lid on the pot and cook the rice until tender, about 18 minutes. 
Once the rice is cooking, place a large soup pot over medium-high heat with 2 turns of the pan of EVOO. Add the andouille and cook until brown and crispy, about 4-5 minutes. Add the celery, green bell pepper, onion, bay leaf, sweet potato and hot sauce to taste. Cook about 5 minutes, stirring every now and then, until onions start to get tender. Add black-eyed peas, stewed tomatoes and remaining quart of chicken stock. Turn the heat up to high and bring up to a bubble. Once bubbling, lower heat down to medium and simmer for 10 minutes, until the sweet potatoes are tender.
To serve, place a large scoop of rice in a soup bowl and add enough Hoppin' John to almost cover the rice. Give it a stir to combine. By cooking the rice separately, you never run the risk of the rice getting mushy on you and it will be waiting for you whenever you are ready to eat!

Braised Mustard Greens


  • 4 slices bacon, chopped
  • 3 bunches mustard greens, trimmed and chopped
  • 2 tablespoons white vinegar
  • 2 teaspoons sugar
  • Coarse salt
  • 2 cups chicken broth


In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.

Wednesday, January 30, 2013

Our new favorite thing-Red Tractor Produce

For 2 Saturdays now, my sons have looked anxiously out our front door windows for....  PRODUCE!

We started getting a weekly produce delivery from a local company  called Red Tractor Produce and it has been great for our family to try new fruits and veggies and new recipes. They send out a weekly email with the items available that week with a short survey for you to decide which fruits and vegetables you would like included in your box. They have a $20 or a $30 box that they put together according to your preferences. So far, we have been impressed with the quality of all the items we have received. 

Here are some pictures of the boxes we have received so far and the link to their website. 

Here is the link to their website; which answers lots of questions about their service. http://www.theredtractorproduce.com/

If you decide to sign up for their service, I would love to refer you for a referral credit. Please send me a comment if you want more information or would like to have me refer you.   Thanks.

Monday, January 21, 2013

Buffalo Chicken Salad

My family enjoyed this salad tonight for dinner. I also added cucumber slices and cherry tomatoes to our salad and we had corn on the cob on the side. 

Buffalo Chicken Salad

Picture of Buffalo Chicken Salad Recipe


  • 2 hearts romaine lettuce, chopped
  • 1 cup shredded carrots, available in pouches
  • 2 ribs celery with greens, chopped
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese crumbles
  • 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces
  • 1 tablespoon vegetable oil, 1 turn of the pan
  • 2 tablespoons butter
  • Salt and black pepper
  • 1/4 cup hot sauce


Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.


Thursday, January 17, 2013

Spicy White Chili

With cooler weather coming our way, Chili and different types of soups are always yummy. I made this recipe tonight that I found in a Better Homes and Gardens article with different types of chilis. 
I think it would be a great recipe to make after the holidays also to use up leftover turkey since you can use chicken or turkey in it. I used shredded rotisserie chicken meat tonight and it worked fine. 

Spicy White Chili

Spicy White Chili

  • cups chopped onions
  • cloves garlic, minced
  • tablespoons olive oil
  • 4 1/2 ounce can diced green chiles
  • teaspoons chili powder
  • teaspoon dried oregano, crushed
  • 1/8 teaspoon cayenne pepper
  • 15 ounce can white kidney beans, rinsed and drained
  • 14 1/2 ounce can reduced-sodium chicken broth
  • cups cubed cooked turkey or chicken
  • ounces Monterey Jack cheese with jalapeno peppers, shredded
1. In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5 to 6 minutes, stirring often, until tender. Stir in green chiles, chili powder, oregano, and cayenne pepper; cook for 1 minute. Mash one can of the beans. Add all beans and broth to ingredients in Dutch oven. Bring to simmering. Cook, covered, for 10 minutes.
2. Stir in the turkey; cook about 10 minutes, until heated. Stir in cheese until melted.

Wednesday, January 16, 2013

Chicken Korma

I found this recipe in Food Network Magazine and my whole family loves it.  You can put the chicken korma inside a pita or just serve the chicken mixture over Jasmine or Basmati rice with pita or flatbread on the side. I also served marinated/pickled cucumbers and carrots with our meal.

Chicken Korma

Food Network KitchensRecipe courtesy Food Network Magazine


  • 1 large red onion; 1/2 chopped, 1/2 sliced
  • 1 1-inch piece ginger, peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 1/4 cup vegetable oil, plus more for brushing
  • 3/4 pound ground chicken
  • 1/4 cup plain low-fat yogurt, plus more for garnish
  • 1/4 cup frozen peas, thawed
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 4 pocketless pitas
  • Chopped cashews and/or hot sauce, for garnish (optional)


Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teaspoon salt and 1/2 cup water.
Heat the vegetable oil in a skillet over medium-high heat. Add the sliced onion and cook until golden, 4 to 5 minutes. Add the spice paste and cook, stirring, until slightly dry, 8 to 10 minutes. Add the chicken and cook until opaque, breaking up the meat. Mix the yogurt with 1/4 cup water, add to the pan and simmer over medium-low heat until the meat is cooked through, 2 to 3 more minutes. Add the peas and cilantro and season with salt.
Meanwhile, heat another skillet over high heat. Brush the pitas with oil, season with salt and toast in the skillet, about 1 minute per side. Divide the chicken mixture among the pitas. Top with more yogurt and cilantro. Garnish with cashews and/or hot sauce, if desired