Easy Recipes For Those Who Like To Cook and Bake
After working all day, choosing an easy dinner for my family is #1 on my list! That’s when I reach for PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (18 oz.) I love that they are Organic and Gluten Free. Perdue raises their chickens without any antibiotics. Just pop them in the toaster oven and you have the makings for a delicious meal. You can have dinner ready in under 15 minutes with these Easy Chicken Tacos! This is my farm to family meal. Wholesome and delicious!
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It is hot and humid in Maine and I know it is even hotter in the rest of the country! The heat is on…so let’s keep our kitchens cool and our oven usage down to a minimum. These top 10 slow cooker recipes will be your summer favorites – they are mine!
Amazing Slow cooker Pork Roast, flavorful Herbed Balsamic Pot Roast, incredible Sauce for Ziti, tender Ham, mouthwatering Beef Brisket, delicious Pork Chops, delectable Gingered Pork, a family favorite – Beef and Peppers, and Creamy Beef Stroganoff! You’ll find it all here!
Scroll through and see which slow cooker recipes you would like on your table! I think you’ll love them all!
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A delicious comforting Mexican Stuffed Pasta Shell Casserole. Served with Green Onions, Black Olives, Sour Cream and Cholula Sauce. Make it in under and hour. Perfect for a Cinco de Mayo party or just for your family. Everyone will love it!
I am crazy about Mexican Food! I could eat it every day! Tacos, Burritos, Enchiladas, Tamales, Taquitos, and more! It’s a fiesta with all of the delicious flavors of onions and garlic, cilantro, salsa, hot sauce, cheese, makes it a winning dish!
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What do you do when you have a package of chicken thighs and a package of corn tortillas??? Make Delicious Stacked Chicken Enchiladas!
Living in the country, we don’t have too many choices of Authentic Mexican Food, so I came up with this recipe to make up for this!
Ingredients
LOOKING FOR MORE MEXICAN RECIPES?
Crockpot Pork and Green Chile Soup
LINKED UP: 
Hi I’m Cynthia from What a Girl Eats. I am a classically trained cook. I attended the California Culinary Academy where I completed their 16 month Master Chef’s program. After graduating I worked in London. My husband and I traveled around the world on our honeymoon, which is why my blog’s tagline is “healthy food with a global spin”. By day I am a kindergarten teacher with a Master’s degree in teaching English to second language learners. I love cooking healthy food and hope to inspire others that cooking is easy and fun with simple recipes using real ingredients.
These super easy Mexican Egg Cups , a take-off on Huevos Ranchero, are perfect for a brunch. Baking them in a muffin tin enables you to cook a dozen (or more) at once. You can jazz them up with hotter sauce, depending on your crowd. I used a medium enchilada sauce for my guests. Small corn tortillas, about 4″ in diameter, fit into the muffin tin perfectly, but a larger tortilla would work as well.
Hello Everyone,
1-2 lbs of Hamburger
(depends on how many are in your family)
1 Small Can Tomato Sauce
1/4 C Water
1 Packet of Chili seasoning
2 Tsp Chili Powder
2 Tsp Cumin
1 tsp pepper
1 Bag of Or Ida Tater Tots
1 Small box of Velveeta Cheese
1 C Milk
1 Orange Pepper
1 Green Pepper
1 1/2 Cups Frito’s semi Crushed
1/2 C Chopped Green Scallion
Brown your hamburger. Then add tomato sauce, water, chili seasoning, chili powder, cumin and pepper. Put it in a casserole dish or pie plate. Set aside. Take Velveeta and cube it. Put it in a pan with your milk. Cook and whisk till cheese has melted and made a cheese sauce. If it is to thin then just add about 1 tsp flour. Whisk till all smooth. Cut your peppers and onions and set them aside.
In your casserole dish put your tater tots on top of the hamburger chili mix. I did most of a bag. Make sure they are not piled so they can cook evenly. Now pour your cheese sauce over the top of your tater tots. Top it with semi crushed Frito’s, green peppers and green onion. Bake it for about a half hour to 45 minutes. You want to make sure the tater tots are cooked through. Nothing worse then a frozen tater tot. LOL
Hi! I am Kecia… from Kecia’s Flavor Breakthough! And like it says, it is ALL about flavor! I love to cook and create my own recipes that I share on my blog! I try my best to use minimally processed ingredients and make everything from scratch. I am not a baker, but am trying so you will see a lot of other blogger’s recipes when I do bake incorporated in the recipes! Recently I have started a new feature called, “Day Trip Adventures” where I travel within my area, near Rochester NY and stop at various local wineries, shops and farmers market as well as take some fun photos of the local scenery. So, whether you are from the area or not you will be able to see what it is all about… I am hoping to create a new recipe or two using the ingredients I find along the way.
This recipe is simple and based on Monterey style chicken, loosely. It is cheesy, spicy and full of yummy fresh ingredients! And tonight I need something a little quick! I will serve it with some of the salad and I think Jalapeno Rice, then out the door! Hope you all are hungry! This can be grilled or done in an oven proof skillet.
Two large boneless skinless chicken breasts, cut in half
Juice from one lime
¼ cup dry white wine
½ cup vegetable broth
1 tbsp. olive oil
1 tsp cumin
1 tsp. chili powder
1 clove garlic, crushed
2 tsps. Cilantro
8 scallions, chopped and divided
Salt and pepper to taste
1 cup shredded 2% sharp cheddar or Mexican blend cheese
1 cup salsa
½ avocado sliced into 8 wedges
½ cup crunchy tortilla strips
Preheat oven to 350*F
Pour olive oil in ovenproof skillet and heat over medium high heat. Add chicken and sear on both sides.
Combine, vegetable broth, wine, cumin chili powder, garlic cilantro and salt and pepper in a bowl. Pour over chicken and cover. Place in oven and bake for 15 minutes or until chicken reaches 165*F.
Remove from oven and place on foil lined cookie sheet, cover with the cheese and some of the chopped scallions (leave some for garnish). Place back in oven for 5 minutes or until cheese is melty.
Remove from oven, spoon some salsa over the top, lay two slices of avocado on top, sprinkle with some more scallions and tortilla strips and serve hot.
Rinse and pat dry the chicken, lay in a shallow dish. In another container mix together lime juice, wine, vegetable broth, olive oil, cumin, chili powder, garlic, cilantro, all but 2 tablespoons of scallions and salt and pepper. Pour over chicken and set in fridge for 30 minute or so to let the chicken marinate.
Preheat grill to medium heat
Place chicken on grill, cook on first side for 6 minutes, flip, repeat, flip, go an additional 2 minutes, flip and check temperature. It should be 165*F in the middle of the thickest portion. Top with cheese and close grill for a couple more minutes. Pull off of grill. Plate and top with a little salsa, scallions, 2 avocado slices and tortilla strips. Serve hot with a side of Jalapeno Rice, Avocado Corn Salad or a regular salad.
Hi, my name is Michelle and I blog over at Michelle’s Tasty Creations. My blog is a cozy place where you can find easy to prepare meals to warm your family from the inside out. Please stop by and visit for a while. www.michellestastycreations.com
I make a lot of Mexican food around here and one of my favorites is Chicken Fajitas.
I have always used the same method the same seasoning and they were fine with everyone.
Then one day while I was making some Perfectly Grilled Chicken to serve on salads I decided to cut some up and put it in a tortilla and boy oh boy was it the best tasting fajita I’ve ever made!
I will let you know that the Grill Rub I use has some raw sugar in it so it lends a sweet and smoky flavor to these fajitas.
Why not try something different, this Cinco de Mayo?
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This recipe is very slightly adapted from The Food Pusher’s Chile Colorado Burrito’s. I have had a huge hankering for shredded beef burritos, so I decided to do a little Pinterest shopping. As I was scrolling through Pinterest’s burrito section…… WARNING, do not scroll through the food section when you are hungry, it’s just plain torture, have a snack first. I came across this delicious photo of a Chile Colorado Burrito. I had to go check it out. First of all, the recipe calls for bouillon cubes, I never have these on hand, too salty for my taste and it also calls for enchilada sauce. Since I didn’t have that on hand, I made my own sauce recipe, much better, with so much more flavor.
So, as I am drooling looking at this smothered burrito, I am just imagining all of the possibilities, oh yes, homemade guacamole, homemade salsa, lots of cilantro.
Usually the shredded beef burritos that I have ordered in Mexican restaurants turn out to be overcooked and flavorless. But these beefy babies are so flavorful, they are just melt in your mouth goodness. Use a chuck roast or an inexpensive cut of beef, this is the best bet for your crockpot meal.
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| Enchiladas are an easy delicious meal. There are endless options for the fillings.Use chicken, pork, beef, vegetarian, the combinations are endless. |
Today, I have made Easy Cheesy Beef Enchiladas with Ground Beef, Onions, Green Chiles and Olives.
My kids ate them up very quickly. Yes these are always a big hit. I always make a double batch just for that reason, they go very quickly.
Serve with a side of brown rice, refried beans and a Mango Margarita, ARRRIBBBA!
I have linked up this recipe to these fabulous blogs!:
SouthernKitchen.com