Easy Recipes For Those Who Like To Cook and Bake
Mexican Pizza: Turn any night into Mexican Night with this delicious layered pizza!!
It’s a cinch to put together this Mexican beef, refried beans, veggies, and loaded cheese pizza! Just have your ingredients ready and be hungry for a flavorful fiesta!
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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.
Easy and flavorful Zesty Mexican Stuffed Peppers.
Flavorful stuffed peppers generously filled with a delicious mixture of Chicken of the Sea Sriracha and Wild Salmon, black beans, Minute® Ready to Serve Rice, tomatoes, and a creamy filling all covered with melted cheese.
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Tortellini Caprese Salad: Pesto Tortellini Pasta Salad with tomatoes, Mozzarella and fresh basil tossed in a Vinaigrette! This will be a hit at your next picnic or potluck!
Since the weather has been super warm out, we are grilling and BBQ’ing every weekend. I am so crazy about Caprese pasta salad, I found the Pesto Tortellini family pack and thought that a Caprese Pasta Salad would be wonderful with it. The flavors were so delicious! Everybody loved it, I’ll double the recipe next time! It disappeared quickly!
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These cheesy twice baked stuffed potatoes will make your next taco Tuesday a hit!
Taco Tuesday meets Ireland! Hubs loves to buy in bulk! Do you remember the time he bought 50 pounds of potatoes for $7 ?? That’s a serious amount of taters! He could eat potatoes with a side of potatoes, my sweet Irish guy! Since I adore Mexican Food, I thought I would switch up his favorite twice baked potatoes with hearty Taco Stuffed Potatoes. We are eating healthy here with Gardein Beefless Ground!
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I get serious cravings for chili when the weather gets cooler. It has been raining like crazy, so I thought I would make a slow cooker chili. OOHWEE! this is the best chili….evah! I like my chili with beans, but you can leave them out if you like, but they are soooo good! I like my chili with chopped onions and shredded cheese on top!
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Cobb Salad is my favorite summer salad, in fact it is my favorite salad all year round! I feel like I have been eating it my whole life. I don’t even have to think about what I am going to order when we dine at the Daily Grill, it is Cobb Salad and Iced Tea, always! This salad is a LOW- Carb dream. Hard Boiled eggs are also perfect with this salad, but my eggs didn’t peel well and looked awful for the pictures, so I omitted them. I love a creamy Blue Cheese dressing, but you can have any dressing you prefer, Vinaigrette, Caesar, Oil and Vinegar, or just a squeeze of lemon.
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It has been a really warm summer, I am not complaining, I love it, but I just don’t want to put my oven on for a couple hours. That’s where my Crock Pot comes in to the story. I think it’s a magical thing indeed, just set it and forget it! Voila your family thinks you are a magician. Chicken Cacciatore is a fabulous meal for a family or a crowd, I love to add lots of veggies and serve it over pasta or egg noodles, it’s even better the day after. All of the flavors have been co-mingling all night, wonderful!
Crock Pot Chicken Cacciatore
Ingredients
8 Chicken Thighs
28 ounce can whole tomatoes
1 red pepper sliced into strips
1 large onion sliced
1 container Bella Mushrooms sliced
2 stalks celery chopped
3 carrots chopped
1 tablespoon Italian Seasoning
Salt and Pepper to taste
12 oz pasta cooked al dente
1 tbsp olive oil
Directions
In a saute pan over medium high heat, add one tbsp olive oil, when oil is hot add chicken thighs and brown. Set aside. In the same pan saute onion, scrape off brown bits, add pepper, celery, mushrooms and carrots. Place veggies after sauteing for 5 minutes into crockpot, cover with tomatoes, cover with chicken, add Italian Seasoning. Cover Crock Pot, set on High for 4 hours or Low setting for 6 hours. Serve over pasta.
Serves 8
We love tacos. The great thing about tacos is that you can add any ingredient you like. This taco recipe is the basic recipe using ground beef, beans, onions, tomatoes and cheese. These made 12 tacos, using corn tortilla shells. You can always substitute, ground chicken or ground turkey for the beef.
Oven Baked Beef Tacos
Ingredients:
1 lb lean ground beef
1 (15 oz) can black beans, drained and rinsed, or 1 can refried beans
1 medium onion, diced
1 (1 oz) packet taco seasoning (or 2-3 tablespoons of Homemade Taco Seasoning)
2 cloves garlic, minced
1 cup chunky salsa
12 hard taco shells
1 1/2 cups shredded cheddar cheese
1 small can black olives, roughly chopped
A handful of Cherry Tomatoes cut in half
Directions:
Preheat oven to 400 degrees.
In a large skillet, heat oil and add onion and garlic – saute for about 5 minutes until soft. Add beef and taco seasoning, cooking until meat is browned. Add beans and salsa. Mix well and let cook for a couple of minutes so that the flavors can meld and the mixture can thicken.
In a large 9×13″ baking pan, line up all the taco shells. Fill each one with a couple of scoops of the beef mixture and pack down into the shell. Repeat until all the shells are filled. Add olives and tomatoes.Top each taco with shredded cheese.
Bake for 8-10 minutes (or until all the cheese is melted).
Serve with your favorite taco toppings (tomatoes, lettuce, olives, sour cream, guacamole, pico de gallo , hot sauce, or whatever you like!).
Makes 4-6 servings (depending on how many tacos each person wants!).
Recipe adapted by Six Sister Stuff
I am the lucky recipient of a wonderful bottle of Mandarano Balsamic Glaze and Sauce. You could be too! Giveaway Link: https://mooreorlesscooking.com/2013/07/09/giveaway-mandarano-balsamic-glaze-and-sauce/
My garden is bursting with basil, so Caprese Bread and Pesto have been popular on our menu.
I decided that Caprese Chicken would be a delicious dish made with garlic, Mozzarella, Tomatoes, Basil, Kalamata Olives with Balsamic Glaze!
My family was OOH-ING and AAH-ING by the beautiful presentation. Hands down, the chicken is moist with flavors popping in your mouth, fantastic combo. Perfect served with a side of cheese ravioli and summer squash and a perfectly chilled bottle of Crisp Chardonnay.
Caprese Chicken
Yield: 5 servings
recipe note: Balsamic vinegar comes in many forms. I really recommend a higher quality one – it truly does make a difference. A low quality balsamic vinegar is very thin – like water. A higher quality one is slightly thicker (not as thick as balsamic glaze, but somewhere in the middle of the two). I have chosen to use a Balsamic Glaze for this recipe.
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