Monday, July 21, 2014

Taco Casserole Recipe



This taco casserole recipe is so easy to whip together. It's not only easy to prepare, but it's also delicious! I have three males in my household, so I get very honest opinions when I whip out a new recipe. This taco casserole recipe pleased even my pickiest eater; my 4 year old:). I always know I've picked a winning recipe if my next to pickiest eater, a.k.a. my hubby, likes it.

Here's the list of ingredients you'll need to make taco casserole:

*1/2 bag tortilla chips
*1 pound shredded chicken breasts
*1 can cream of mushroom soup
*1 can cream of chicken soup
*1 diced green bell pepper
*1 diced white or yellow onion
*1/2 cup fresh diced tomatoes
*1/4 cup diced parsley 
*1 cup shredded cheddar cheese

Cooking directions:

*Cook chicken breasts with diced onions, bell pepper, and parsley. Shred chicken once it's cooled. Combine chicken, bell pepper, onions, and parsley with both soups and tomatoes in a large bowl. In a baking dish, place the tortilla chips in the bottom. You can crush them or leave them whole. Add the chicken mixture on top of the chips. Sprinkle the cheddar cheese on top. Cook at 350 for approximately 40 minutes.



You can garnish with sour cream, but I found the soups make this recipe creamy enough. You can also garnish with extra parsley if you're trying to impress with the looks of your dish:). The chips still had some crunch to them, so it was like eating a crushed up taco shell. It was definitely delish! I hope your family loves this taco casserole recipe as much as mine did! Happy eating!



Tuesday, April 22, 2014

Crock-Pot Taco Soup for the Soul


This Crock-Pot taco soup recipe is absolutely delish! It's not too spicy, but spicy enough to make your mouth water. It's a great year-round recipe. Throw it together, set it, and forget about it until dinner. It's just that easy! If you can dice veggies, brown meat, and open a few canned goods, you're good to go. Cooking doesn't get much easier than this taco soup recipe. Here's the 411:

Ingredients:

*2 lbs. ground beef
*1 can black beans
*1 can light red kidney beans
*1 can diced tomatoes
*1 can corn
*1 diced green pepper 
*4 diced garlic cloves                                           
*1 yellow onion
*1 poblano pepper
*2 packs taco seasoning
*1 pack ranch dressing mix
*2 cups water


Directions:

*Brown the meat.
*Add diced veggies, canned goods, water, taco seasoning, and ranch mix to your Crock-Pot. Basically, add everything but the meat.
*Stir in the meat once it's browned.
*Stir everything together real good, and then set the Crock-Pot to low.
*Cook on low for 5 hours.

And there you have it! Easy, delicious taco soup! 



Garnish with sour cream and cheese for even more deliciousness. 
Serve with tortilla chips or strips. 





Enjoy!

Tuesday, April 8, 2014

Crock-Pot Nachos


Crock-Pot Recipes make life so much easier! Crock-Pot nachos are easy to prepare and only take about 4-5 hours to cook. These are perfect to make early in the morning and have for lunch, or make early in the afternoon for dinner. This recipe uses ground turkey instead of ground beef. I find that ground turkey tastes just as good as ground beef, and it's a lot healthier for you. Here's what you'll need to make Crock-Pot nachos:

Ingredients:

*2 pounds ground turkey
*1 diced poblano pepper
*1 diced yellow onion
*3 diced garlic cloves (not pictured)
*2 packages taco seasoning
* 1 cup water





Directions:

* Put meat in the Crock-Pot-add taco seasoning & one cup water. 
* Add diced pepper, onion and garlic. 
* Stir everything together.
* Cook on low for 4-5 hours. 

Before

After


This recipe is very easy to throw together. You can even use it to make soft tacos or burritos. Add chips (or a tortilla) and your favorite toppings, and dinner is done! 

Enjoy!


Friday, March 28, 2014

Easy Deviled Egg Recipe: 5 Ingredients


Having a good deviled egg recipe on hand is a must, especially during the summer months. Deviled eggs are a staple at any good picnic or barbecue. My deviled egg recipe is easy and only requires 5 ingredients. The key to making good deviled eggs is boiling the eggs to perfection. If you don't boil them long enough, you end up with icky yolks. If you boil them too long, you end up with hard yolks that are difficult to work with. I've made enough deviled eggs in my lifetime to finally figure out the best boiling time. Plus, having a timer on my stove helps!

I used 14 eggs in my recipe because that's how many eggs I had in my fridge that were about to expire. I would use this same recipe for a dozen eggs. If you only want to boil 6 eggs, you would simply half the ingredients added to the yolks. You would also only boil 6 eggs for about 9 minutes. Here's what you'll need to make this easy deviled egg recipe:

Ingredients:

*One dozen eggs
*1/2 cup mayo
*3 tbsp. yellow mustard
*dash of salt & pepper

Directions:

Put the eggs in a large pot and completely cover with water. Bring water to a boil and continue boiling for 11 minutes. Let eggs cool. To speed up the cooling process, dump out the hot water and rinse the eggs with cold water. I wait about 10 minutes or so before doing this to ensure the eggs don't crack.

 

Once the eggs are cool enough, peel off the shells. Once the shells are removed, cut each egg in half longways. Take the yolk out of each half and put it in a bowl.



Once all the yolks are removed add the mayo, mustard, and salt & pepper to the bowl. Mix everything together until it is relatively smooth. There may still be a few lumps from the yolks--this is ok. Salt & pepper is to taste, so make sure you've added enough before you add the yolk mixture to the egg halves. Once the yolk mixture is to your liking, add teaspoon fulls back the egg white halves. You can always add more mixture if any is left over.



That's it! Simple and delicious!



Enjoy!

Friday, March 21, 2014

Crock-Pot Turkey Sausage & Potato Soup Recipe



A few weeks ago I bought a package of ground breakfast sausage at Publix and had no idea how I was going to use it. The first thought that came to mind was some type of soup. I googled sausage and potato soup and found hundreds of recipes. I came up with my own recipe, and it was pretty much a success on the first try! YAY! I love it when my hubby is super impressed with one of my creations. He loved this soup so much that we're having it tonight for a 2nd time this week. It's really easy to make and tastes absolutely delicious on a cold night. All of the ingredients aren't pictured because, well I added some stuff as I went. So, here is a picture of what I originally started with, and a list of all the ingredients I used. I will say, I am making the exact recipe tonight, but I'm using two pounds of sausage instead of one. You can use one or two pounds of sausage. It doesn't matter because it's not going to change the taste of the recipe. Here is what you'll need:

Ingredients:

*1-2 lbs. ground turkey sausage--I used hot turkey breakfast sausage by Jennie-O
*32 oz. chicken broth (1 large container)
*1/2 cup 2% milk
*1 medium yellow onion
*1 cup chopped carrots
*olive oil
*garlic powder
*salt & pepper
*1 10 3/4 oz. can cream chicken soup
*1 12 oz. can evaporated milk
*4-5 cups diced red potatoes
*2 cups shredded sharp cheddar cheese
*3 cloves garlic-diced
*parsley flakes


Directions:

*Drizzle olive oil in the bottom of a large skillet and add turkey. Brown turkey and add onions. Cook for about 15 minutes, or until meat is done and onions are tender.


*While cooking the meat and onion, add these ingredients to your Crock-Pot: Chicken broth, diced red potatoes, cream of chicken soup, diced carrots and 1/2 cup milk. Add a dash of garlic powder, parsley flakes, salt and pepper on top.

*Add meat and onions to Crock-Pot. Mix everything together and cook on low for 5 hours.


*About 15 minutes before the soup is done, add the evaporated milk and cheddar cheese.

**It's delicious with a dollop of sour cream on top!




Enjoy!






Thursday, March 13, 2014

Buffalo Chicken Dip Recipe




Buffalo chicken dip isn't just good for an appetizer. At our house, sometimes we eat it as a meal! It's pretty easy to make and only uses a few ingredients. If you like hot sauce and chicken, you're gonna love this recipe! I used a pound of boneless skinless chicken breasts, but you can use canned chicken if you're looking to keep it a little more simple. I definitely think it tastes better with fresh chicken, but I've used canned chicken and it works just fine. I threw in an onion at the last minute to give it a little more flavor.
Here's my recipe for buffalo chicken dip:

Ingredients:

*About 1 pound boneless skinless chicken breasts or 2 large cans of chicken.
*3/4 cup Frank's Red Hot Sauce
*3/4 cup ranch dressing
*1 8 oz. package cream cheese
*1/2 cup grated mozzarella cheese
*1 cup grated sharp cheddar cheese
*1 medium onion (not pictured)--I suggest leaving out the onion if using canned chicken.


Directions:

*Cook the chicken breasts in a large skillet with 1/2 cup of water. I sprinkled a little salt and pepper on top.
*Dice the onion into small pieces and add to the chicken. Cook until tender.
* While the chicken is cooking, add the other ingredients to a mixing bowl--except leave out 1/2 cup sharp cheddar cheese to sprinkle on the top later.  I actually mix all of my ingredients together in the dish I cook the dip in. Less dishes to wash!
*Make sure the cream cheese is soft or it is hard to mix! I put the foil package in a bowl of warm water and   that did the trick.
*Shred the chicken and add it and the sauteed onions to the mix.
*Mix everything good and add the other 1/2 cup of sharp cheese to the top.
*Cook in a 350 degree oven for 30 minutes.








You can easily double this recipe if you're having a get together. My buffalo chicken dip recipe will feed about 8-10 people. I say only 8-10 because it's so addicting everyone will keep coming back for more. I have a family of 4 and it was enough for dinner and lunch the next day.


Hope you enjoy this delicious buffalo chicken dip recipe!!





Wednesday, March 5, 2014

How to Make Easy Yeast Free Pizza Dough (& Pizza)



My 4 year old would live on Oscar Meyer pizza Lunchables if i let him! He wanted one the other day, so I decided to see if I could come up with a healthier option while he was at school.  To make a long story short, the little guy didn't like my pizza, but hey, my hubby did! I figure as long as I can make one male in the house happy I'm doing good!

This was the first time I've made yeast free pizza dough, so there are a few things I'll tweak the next time I make it; however, it came out pretty good. I used organic oat flour and organic unbleached all purpose flour. I also threw in baking soda and salt. I used 1 tsp. of salt, but next time I'll only use 1/2 tsp.


Please don't mind my old and well used cookie sheet!


Here is the recipe:


Ingredients:

  • 1 cup organic oat flour

  • 2 1/4 cups organic unbleached all purpose flour

  • 2 tsp. baking soda

  • 1/2 tsp. salt

  • 1.5 cup water

Instructions:

*Pour the water in a mixing bowl and add the salt & baking soda.
*Slowly stir in both types of flour.
*Use a stand mixer or hand-held mixer to mix the dough. If you don't have a mixer use a large spoon to mix the dough.
*Mix the dough long until it can be formed into a ball. Next, knead the dough on a countertop covered with flour.
*Stop kneading when the dough no longer sticks to your fingers. Use a rolling pin to make the dough into the desired thickness for the pizza crust.
*Add toppings and cook in a 350 degree oven until dough is crisp and golden on the edges. Cooking time will vary depending on the thickness and size of your crust. Average cooking time for a large size pizza is 10-15 minutes.

You do not have to use organic flour in this recipe. I used organic because the only oat flour I could find was organic, so I went ahead and bought organic all purpose flour too. I found my ingredients at Earth Fare. I'm not sure if regular grocery stores sell oat flour or not.



From my pictures you can see that I tried to make my miniature pizzas resemble the size of a Lunchable pizza (and Mickey Mouse). My crust came out a little thick, so next time I will try to make my dough thinner when I'm making the crust. I used Ragu pizza sauce, mozerella cheese, and pepperonis. I also drizzled a little olive oil on the dough before adding the toppings. This pizza dough will be delicious with any toppings of your choice. Hope you enjoy this yeast free pizza dough! Thanks for stopping by!