Tex-Mex Chicken Salad Sandwiches

Who knew it was so hard to stream videos unless you have the latest and greatest gadgets?  Up until a few months ago, I still went to the video store and rented videos, but since they all closed down I was forced to find another way.  Yes, I realize I was probably one of the last people to convert.

I still have an old-school big screen T.V.  The kind that are giant and stand on the floor.  Who cares, it still works great.  So, since we have an X-Box 360, we figured the easiest thing to do would be to buy a wireless connector and X-Box Live and stream videos that way.  The next thing we know, our X-Box has the "Red Ring of Death".  A few internet searches later, we find a fix involving Q-Tips.  Very high-tech, I know :)  That worked for a little while, but the X-Box is officially dead.   

So, we head to Costco and pick up a Blu-Ray player with built in Wi-Fi, except the only problem is our old-school T.V., that still works just fine, doesn't have and HDMI plug.  Sheesh. . . so, now we've gotta get an HMDI plug converter.  Maybe I should just give in and buy a new T.V. with built in Wi-Fi?

How do you guys stream your videos?

Anyway, while I was at Costco, I picked up one of their amazing rotisserie chickens and decided to make some chicken salad sandwiches, but I wanted to add a little Tex-Mex flair.

They turned out delicious and are a perfect and easy meal to enjoy while watching old episodes of One Tree Hill on Netflix :)  

Tex-Mex Chicken Salad Sandwiches

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. cooked and shredded chicken (rotisserie works great)
1/4 c. mayonnaise (I use light)
salt and pepper, to taste
taco seasoning, to taste
1 roma tomato, diced
2 green onions, minced
1 roasted poblano pepper, peeled, seeded and chopped
    or you can use 1 can of diced green chiles
3 Tbl. chopped cilantro, opt.
1/2 c. Monterey Jack cheese, shredded
3 ciabatta buns, toasted

Combine shredded chicken, mayonnaise, salt, pepper, a little taco seasoning (I would start with 1 teaspoon and add more if needed), diced tomato, green onions, roasted poblano, cilantro and cheese.  Stir together until well combined.  Taste and adjust any ingredients, if needed.  Serve on toasted ciabatta buns.  Makes 3 sandwiches.  

Linked up at Time to Sparkle!

Roasted Red Pepper and Cilantro Lime Rice

This was a make up as you go recipe that turned out so so GOOD!  I was starting to get a little burned out on Mexican rice.  I eat Mexican food about once a week and serving the same old rice was getting old fast.    

I buy my roasted red peppers at Costco.  You get a huge jar full of what seems like a million roasted peppers for less than $10.  Way way cheaper than if you were to buy each pepper individually and you don't have to spend the time roasting your own.  It is so nice to always have peppers on hand and I have been throwing them in pretty much everything (as you probably noticed).  The jar usually lasts a few months.

You know what else would be good in this rice, that I decided just now as I was typing?   Some cheese!  I'm so adding cheese next time :)

Serve alongside:
Baked Honey Lime Chicken Taquitos
Cilantro Lime Fajitas with Mexican Slaw
Crunchy Shredded Pork Tacos
Easy Weeknight Chicken Tacos

Roasted Red Pepper and Cilantro Lime Rice

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter

1 c. long-grain white rice

1 large roasted red pepper, chopped (from a jar or homemade)

2 c. water

1 tsp. chicken bouillon powder (I use Shirley J)

2 Tbl. chopped cilantro
juice of 1/2 a lime

1 Tbl. chopped green onion

pepper, to taste

Melt butter in a large skillet over medium heat.  Add the rice and cook, stirring occasionally, until rice is slightly toasted, about 5-8 minutes.  Add the chopped red pepper and cook for another minute or so.  Stir in the water and chicken bouillon powder.  Bring to a boil; reduce heat, cover and simmer for 10-15 minutes or until rice is tender.  Stir in the chopped cilantro, lime juice, green onion and season with pepper.  Serves: 4

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

It's almost Cinco de Mayo!  Is anyone planning a party?  

These taquitos are so FLAVORFUL and so DELICIOUS and not to mention - perfect for a crowd or for a small group.  Since they are baked, not fried, you can throw as many as you need on a baking sheet, bake and you are done.  Dinner is served.    

There is NO NEED to ever fry your taquitos.  I used to fry mine, but ever since I tried baking them, that is the only way I do it now.  They still get crunchy and you are saving yourself a ton of calories. 

 These are great on their own, but the Green Chile Sour Cream really takes them over the top.

You might also like:

Baked Creamy Chicken Taquitos with Creamy Cilantro-Lime Ranch

Baked Tex-Mex Taquitos

Green Chile White Sauce Beef Enchiladas

Baked Honey Lime Chicken Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts, cooked and shredded
     (it should equal about 3 cups of shredded chicken)
6 Tbl. honey
4 Tbl. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
7-8 corn or flour tortillas (I used half corn and half flour)
1 1/2 c. shredded Monterey cheese
chopped cilantro
kosher salt

Green Chile Sour Cream
1/2 c. sour cream (I used light)
2 Tbl. green salsa

Combine honey, lime juice, chili powder and garlic powder.  Pour over cooked and shredded chicken and stir well until all chicken is evenly coated.  Allow to marinate for at least 30 minutes.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray.  The filling that oozes out during baking gets really sticky, so don't skip lining your pan with the foil.

Microwave tortillas until pliable, 20-30 seconds.  Divide chicken filling, cheese and cilantro between tortillas.  Roll up tightly and place seam-side down on baking sheet.  Spray tops lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 15-20 minutes or until crisp.  Meanwhile, stir together the sour cream and green salsa.  Serve taquitos with green chile sour cream.  Makes around 7 or 8 taquitos.    

Linked up at Saturday Night Fever!

Hash Brown Taco Casserole

Be sure to follow me on Bloglovin' and never miss a recipe.

I realized something from my early years of blogging.  I used A LOT of exclamation points.  Like after every.single.sentence.

Here is an example . . . How was your day!!  I really think you will like this!  It's so easy! It's topped with sour cream! You should make it!

Yeah . . . I'm serious - that many exclamation points.  

Anyway . . . I knew I would like this dish before I even tried it.

  Hey, if pasta is great with taco flavors, then potatoes would have to be too, right?

It is rich and creamy and cheesy and has so many different flavors going on.

I even dipped a few tortilla chips in this casserole and decided it would make a good nacho topping.  

Hash Brown Taco Casserole

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
salt and pepper
1/3 c. finely chopped onion
1 clove garlic, minced
1 (15 oz.) can black beans, drained and rinsed
2-3 Tbl. taco seasoning, to taste
1/2 c. water
2 Tbl. chopped cilantro
1/2 c. salsa
3 c. hash browns, thawed (I used O'brien Squares with Onions & Peppers)
1 1/2 c. grated Cheddar cheese

For serving:
sour cream
additional chopped cilantro
additional cheese

Preheat oven to 375 degrees.  Brown ground beef in large skillet over medium heat; season with a little salt and pepper.  Add the onion and saute until tender.  Add the garlic and saute 30 more seconds.  Add the black beans, taco seasoning, water and chopped cilantro.  Stir until well combined and continue cooking until most of the water has evaporated and mixture has thickened.  Stir in the salsa and thawed hash browns.  

Add half of the mixture to a greased 8x8-inch casserole dish.  Top with 3/4 cup of cheese.  Top with remaining meat mixture and remaining cheese.  Bake, uncovered, for 40-45 minutes or until potatoes are cooked through.  Serve with sour cream, chopped cilantro and additional cheese.  Serves: 4 

Slightly adapted from: Fake Ginger and Saturday Night Fever

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.

These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  

It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  

Chicken Enchilada Stuffed Shells

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. cooked shredded chicken (rotisserie chicken works great)

1 Tbl. taco seasoning, or to taste

3/4 c. sour cream (I use light)

1 roasted red pepper, chopped

2 Tbl. chopped cilantro, plus more for garnish

1 Tbl. chopped green onion, plus more for garnish

1 large tomato, diced

2 c. grated Monterey or Pepper Jack cheese

18 jumbo pasta shells, cooked

White Enchilada Sauce

3 Tbl. unsalted butter

3-4 Tbl. flour

1 (14.5 oz.) can low-sodium chicken broth

1/3 c. green salsa

1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

Linked up at and Saturday Night Fever

Six Sisters' Stuff Cookbook Review and 10 Book Giveaway Plus Oven-Baked Tacos

(Image Credit)

The Publisher provided me with a copy of this book for the purpose of this review, but all opinions expressed herein are my own.

A Year With Six Sisters' Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together

This is the newest cookbook from the sisters behind the popular blog, Six Sisters' Stuff.  

I didn't waste any time diving into this cookbook.

I loved their first book, but I think I like this 2nd book better :)  The recipes are all simple, family friendly, dishes with familiar ingredients and there is a mouthwatering photos of every recipe.

The layout is different than their first book.  Rather than being divided into specific categories, it is divided by meal plans.  There are 52 meal plans in the book, each of which contains a main dish, a side dish and a dessert.  Some of the recipes are from scratch while others use mixes and short-cuts.  I think there is a really good variety of dishes.

  First, I made these Oven-Baked Tacos.  I always love new taco recipes.  This one is super simple and perfect for a week night.  Baking the tacos softens the shells a bit which makes them a little easier to eat, plus it melts the cheese which holds the filling together better.  

Then, I tried the Chicken Parmesan Crescents, which is now a family favorite and I made the Banana Crumb Muffins which are delish as well.  

Overall, if you want a cookbook full of dishes that your whole family will love, then this is the book for you.  A lot of the recipes remind me of food I grew up eating.  I love it.

You can purchase it at Amazon, Walmart, Deseret Book, Barnes & Noble and other retailers.

Oven-Baked Tacos

adapted from: Six Sisters' Stuff

(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 (1 oz.) pkg. taco seasoning

1 (15 oz.) can black beans, drained and rinsed

1 c. chunky salsa

12 hard taco shells

1 1/2 c. shredded Cheddar cheese

Optional toppings: diced tomatoes, lettuce, olives, sour cream, cilantro

Preheat oven to 400 degrees.  In a large skillet over medium heat, saute the ground beef.  Just before it is cooked through, add the diced onion and saute until tender.  Add the minced garlic and saute 30 more seconds.  Add taco seasoning and stir to combine.  Stir in the beans and salsa.  Reduce heat and simmer for 5 minutes.  In a 9x13-inch baking pan, line up all taco shells.  Fill each one with a couple scoops of the beef mixture and pack down into the shell.  Top each taco with shredded cheese.  Bake for 5-10 minutes or until cheese is melted.  Serve with your favorite toppings.  Makes 4-6 servings.    

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Ground Beef Quinoa Tacos

This was one of those add ingredients as you go until it tastes good kind of recipe.  Most of the time the add-as-you-go recipes don't get posted, because I forget exactly how much of an ingredient I added or I forget to figure out how many servings it makes.  This time, I wrote everything down as I went and I am so glad I did, because we loved these tacos.

We even ate them two nights in a row and they might have been even better the 2nd night.

You might also like:
Southwestern Quinoa Pepper Boats
Southwest Quinoa Salad
My Favorite Ground Beef Tacos

Ground Beef Quinoa Tacos

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa
3/4 Lb. lean ground beef
1/4 c. finely chopped onion
salt and pepper, to taste
1 1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
1 can mild Rotel, undrained (diced tomatoes and green chiles)
1 can corn, drained
juice of 1/2 a lime
2 Tbl. chopped cilantro

For serving:
10-12 taco shells
sour cream
Feta cheese
lettuce
diced tomatoes
chopped cilantro

Prepare quinoa according to package directions.  This can be done ahead of time and refrigerated until ready to use.  In a large skillet, brown the ground beef. When beef is almost cooked through, add the onions and saute until tender, 3-4 minutes.  Add remaining ingredients, including the cooked quinoa.  Cook until everything is heated through.  Taste and adjust seasonings, if needed.  Serve in taco shells with sour cream, Feta cheese, lettuce, diced tomatoes and chopped cilantro or any other desired toppings.  Makes 10-12 tacos.

Jenn's Notes: If you want to bulk this up even more, you could add a can of black or pinto beans.  Ground turkey can be used instead of ground beef and it still tastes good.  This tastes amazing leftover.   

Linked up at Weekend Potluck!

Ground Turkey Tacos

Happy New Year!  Let's start 2014 off right . . . with a good taco recipe.    

These tacos were meant to be our "healthy" night dinner.  Mine was healthy, but the pictures are of "The Mr.'s" tacos :)  Besides from the meat and bean mixture, he loaded his with guacamole, Mexican rice and Feta cheese.  I topped mine with only lettuce and tomato.  

Both versions were so good and if you choose to make them healthy like my version, I promise it won't taste healthy.  I didn't even miss the cheese, which was a shocker.  You could even go all out and eat these in a lettuce cup if you wanted.

"The Mr." loved his version too, but of course he did . . . just look at them.

Ground Turkey Tacos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 Lb. lean ground turkey
1 green bell pepper, chopped
1/2 medium onion, finely chopped
1 garlic clove, minced
1 can black beans, drained and rinsed
1 c. salsa
1 1/2 tsp. chili powder, or to taste
1 tsp. cumin, or to taste
salt and pepper
juice of 1/2 a lime
8-10 taco shells

For garnish
lettuce
diced tomatoes
Feta cheese
chopped cilantro

Cook ground turkey in a large skillet over medium heat.  Just before the meat is cooked through, add the chopped green peppers and onion and saute a few minutes until tender.  Add the garlic and saute for 30 more seconds.  Add the beans, salsa, chili powder, cumin, salt, pepper and lime juice.  Taste and adjust seasonings, if needed.  Allow to simmer for 10 minutes.  Serve in tacos shells with desired toppings.  Makes: 8-10 tacos.  

Linked up at Weekend Potluck!

Restaurant-Style Shredded Pork Enchiladas

We were blown away with how GOOD these enchiladas were.  They tasted like something straight out of a Mexican restaurant.

We have been on such an enchilada kick lately and have been trying so many different versions from chicken to ground beef and now shredded pork.  All versions are amazing.

The rub for this pork is one I use often and is just about the same as the one I use for My Favorite Shredded Pork Tacos.  I have served this homemade creamy red enchilada sauce several times over beef enchiladas, but this was the first time I served it over pork enchiladas.

The two paired perfectly together.  Serve them on a big plate with a side of Mexican Rice and refried beans and it will look and taste like a restaurant meal.  

Restaurant-Style Shredded Pork Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

Pork
1 - 1 1/2 lbs. boneless country style pork ribs
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
2 Tbl. brown sugar
1/2 tsp. salt
freshly ground black pepper
1 Tbl. finely chopped onion
1 Tbl. apple cider vinegar
1 Tbl. extra virgin olive oil

Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1 (10 oz.) can red enchilada sauce 
3/4 tsp. cumin
1/2 c. sour cream (I use light)

For Serving: 
6-8 corn or flour tortillas
2 c. Monterey Jack cheese, shredded
chopped cilantro

For the Pork: Trim fat from pork.  Combine remaining ingredients to form a paste and rub all over pork ribs.  Cover with plastic wrap and allow to marinate for at least an hour or up to overnight.  Place in a dutch oven and add about 1/2 cup - 3/4 cup of water or chicken broth.  Cook in a 300 degree oven for 2 1/2 - 3 hours or until meat easily shreds with a fork.  When done, remove pork to a separate bowl and shred, adding some of the juice from the dutch oven.  

For the Enchilada Sauce:  Melt butter in a large skillet over medium heat.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Allow to cook for several minutes to cook out the flour taste, stirring frequently.  Slowly whisk in the chicken broth.  Continue whisking until it is smooth and creamy.  Cook for a few minutes or until slightly thickened.  Add the enchilada sauce and cumin.  Cook for another 5-10 minutes or until desired thickness is reached.  Stir in sour cream.  Reduce heat to low. 

To Prepare:  Preheat oven to 350 degrees.  Add about 1/2 cup of sauce to a baking dish.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide shredded pork evenly between tortillas.  Top each with a little cheese and chopped cilantro.  Roll up and place seam-side down in a baking dish.  Cover with remaining sauce and remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly.  Then, broil for a few minutes to brown the cheese on top.  Serve.  

Jenn's Notes:  The number of enchiladas you will get will depend on the size of the tortillas you use and how full you fill them.  I can fit up to 6 enchiladas in an 8x8-inch casserole dish.  

Baked Tex-Mex Taquitos

I was driving home from work today and I see this little maroon car stopped in the middle of the street.  I'm thinking oh no, the car must have stalled.  I slow down and prepare to stop incase they need help pushing the car to the side (even though I'm a wuss and wouldn't be much help) and as I get up to the car, there is a young girl typing on her cell phone.

Uh, what?

She didn't even bother to pull off to the side of the road to type her text, she just stopped in the middle of the road and figured no one was around, so it didn't matter.

What a smartie :)

Anyway,  I really wanted some homemade corn salsa, but since it has fresh avocado in it, we have to eat it pretty quickly before it turns brown.

My solution?  Mix the extra salsa in with some chicken and cream cheese and roll it up in a tortilla.

"The Mr." made his with flour tortillas and served with Taco Bell Fire Sauce (his latest and greatest hot sauce love) and I made mine with my favorite corn tortillas and covered in lettuce and extra corn salsa.

I LOVE corn salsa.

 Next time I make it, I will snap a few pics and share the recipe with all ya' all.

Until then . . . Stay clear of little maroon cars on the road :)

Serve alongside:

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Mexican Green Rice

Baked Tex-Mex Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 chicken breasts, cooked and shredded
  (I bake mine with taco seasoning, lemon pepper, s&p)
4 oz. cream cheese, softened
1/2 c. Monterey cheese, grated
3/4 c. corn & bean salsa
juice of 1/2 a lime
3/4 tsp. cumin, or to taste
3/4 tsp. chili powder, or to taste
2 Tbl. chopped cilantro
6 corn or flour tortillas

Preheat oven to 425 degrees.  Combine all ingredients.  Taste and adjust seasonings, if needed.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide filling evenly between tortillas.  Roll up tightly and place, seam side down, on a foil-lined baking sheet that has been sprayed with cooking spray.  Spray tops of taquitos lightly with cooking spray and sprinkle with kosher salt.  Bake for 20 minutes or until crisp.  Serves 2-3. 

Jenn's Notes: I used a homemade corn and bean salsa, but you can purchase one at the grocery store.  If you can't find one, you can always use regular salsa and add some beans.  

Green Chile White Sauce Beef Enchiladas

My families absolute favorite enchiladas our these Chicken Enchiladas with no canned soup.  I came up with this beef version when we were starving and wanted enchiladas, but didn't have time to wait for chicken to thaw and cook.  This beef version is JUST AS GOOD as the chicken version. 

Trust me . . . you have got to try these enchiladas.

Green Chile White Sauce Beef Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper

For the Enchilada Sauce 
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
  or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)

To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper.  Stir to combine.  If mixture seems too dry, add a Tablespoon or two of water.  

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms.  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the green salsa, cumin and sour cream.

To prepare:  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.    

Jenn's Notes:  The number of enchiladas you get will depend on the size of your tortillas and how full you fill them.  I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas.  I can fit 5 enchiladas in an 8x8 casserole dish.  

Southwestern Quinoa Pepper Boats

These pepper boats have become a favorite dish of ours.  The first time I made them as standing up stuffed peppers, but soon realized they are so much easier to make and eat as "pepper boats" and you don't have to worry about picking out peppers with flat bottoms so they stand up.

It's like a flavor fiesta in your mouth and there are so many textures involved.  You get a slight crunch from the pepper, the soft quinoa and beans, then a burst of juicy corn and the gooey melty cheese.

Healthy and delicious meal. 

Southwestern Quinoa Pepper Boats

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa

1/2 Lb. lean ground beef or ground turkey

1/3 c. finely chopped onion

1 (4 oz.) can diced green chiles

1 can corn, drained

1 c. black beans, rinsed and drained

1 (14.5 oz.) can petite diced tomatoes, undrained

1 tsp. ground cumin, or to taste
1 tsp. garlic powder, or to taste

1/2 tsp. onion powder, or to taste

3/4 tsp. chili powder, or to taste

salt and pepper, to taste

3 Tbl. cilantro, chopped

1/3 c. crumbled Feta cheese

3/4 c. Pepper Jack or Monterey cheese, grated

6 red bell peppers 

Preheat oven to 350 degrees.  Cut peppers in half vertically; remove stem and seeds and place pepper halves in a large, lightly greased, baking dish.  Prepare quinoa according to package directions.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the chopped onion and saute a few minutes.  Add the diced green chiles, corn, black beans, diced tomatoes, cumin, garlic powder, onion powder, chili powder, salt, pepper and chopped cilantro.  Stir until well combined.  Add the cooked quinoa and stir together.  Taste and adjust seasonings, if needed.

Fill each pepper boat halfway with filling and top each with crumbled Feta cheese.  Then, fill to the top with more filling and sprinkle evenly with grated Pepper Jack or Monterey cheese.  Place in oven and bake for 30 minutes or until peppers are tender.  Broil for a few minutes at the end to brown the cheese on top.  Serves 4-6.

Jenn's Notes: If you have leftover filling, it tastes great in tacos or enchiladas.  I make extra on purpose, so I can use it for another meal later in the week.

Idea adapted from: Damn Delicious 

Mexi-Chicken

This whole dish is fabulous.  

Come on, just look at those ingredients.  Let's start with the chicken.  The secret to really good chicken is not overcooking it.  One of the best purchases I have made has been an instant-read thermometer.  I realized I had been way overcooking my meat.  Perfectly cooked chicken means tender and juicy and when you add an amazing rub like this one, it will have you begging for more.  This rub has become a go-to for me, because it adds so much flavor without having to marinate the chicken. 

The pasta portion of this dish is good enough you could eat it as your meal without any meat.  It is super creamy with a little heat and I added the same spices used in the chicken rub to tie the two together.    

So so good and easy enough for a weeknight.

Mexi-Chicken
(Printable Recipe) or (Printable with Picture)

Chicken
2 large boneless, skinless chicken breasts
1/2 tsp. ancho chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
salt and pepper

Pasta
2 c. radiatore pasta (measure before it is cooked)
1 Tbl. extra virgin olive oil
1/2 c. onion, finely chopped
1/2 c. green or red bell pepper, chopped
1 1/2 c. half-and-half (I used fat-free)
1/2 c. mild salsa verde (green salsa)
1 c. petite diced tomatoes from a can, undrained
1/4 tsp. ancho chili powder
1/2 - 3/4 tsp. smoked paprika
1/4 c. fresh cilantro, chopped
1 Tbl. cornstarch dissolved in 1 Tbl. cold water

For the chicken: Combine ancho chili powder, smoked paprika, garlic powder, salt and pepper; season both sides of each chicken breast with the rub and set aside for a few minutes to allow the chicken to absorb some of the spices.  Then, grill on the George Foreman or cook in a skillet over medium heat until internal temperature registers 165 degrees on an instant-read thermometer.

For the pasta: Cook pasta according to package directions; drain.  Meanwhile, heat olive oil in a medium skillet over medium heat.  Add the onion and chopped peppers and saute for a few minutes or until tender.  Stir in the half-and-half, salsa verde, diced tomatoes, chili powder, smoked paprika and cilantro.  Allow to cook, stirring occasionally, until heated through.  Add the cornstarch/water mixture and continue cooking until thickened.  Stir in the cooked pasta.

To serve: Slice cooked chicken and serve over pasta.  Garnish with more cilantro, if desired.  Serves: 3-4    

Jenn's Notes:  This chicken rub has become one of my go-to rubs.  It goes great with many other dishes.  I have also made this pasta recipe and added cooked sausage and served without chicken and that was great too.

idea from: Picky Palate

Cilantro Lime Chicken Fajitas with Mexican Slaw

These are the BEST fajitas I have EVER eaten.  I thought the last fajita recipe I tried was the best and they are really good, but THIS recipe really is the BEST :)

We have made them a few times and can't seem to get enough.

Of course, they are from the amazing and beautiful Paula Deen.  Have you guys seen her lately and how much weight she has lost?  You go girl.

This recipe has several components and each and every one is a must.  The recipe looks long, but trust me, it is really easy.  You make a marinade for the chicken and the vegetables and then you make a dressing for the slaw.  Don't skip the slaw, that is what helps make these the BEST FAJITAS EVER, plus it adds an amazing crunch.  I love the slaw so much, that I plan on serving it as a side dish for many of the other Mexican dishes I make, like a side salad.

Cilantro Lime Chicken Fajitas

(Printable Recipe) or (Printable with Picture)

1 1/2 Lbs. boneless, skinless chicken breasts

Cilantro Lime Marinade, recipe below

2 red bell peppers, thinly sliced

1 onion, thinly sliced

1 Tbl. vegetable oil

corn or flour tortillas

Fresh Mexican Slaw, recipe below

Toppings: shredded Monterey cheese, 

    sliced avocado, Feta, plus anything else you like

Place chicken in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade and add half to the chicken and the other half to the vegetables; seal bags and refrigerate for at least 12 hours or up to 24 hours.  Remove chicken from bag, discarding marinade.  Spray a large grill pan with nonstick cooking spray and place over medium-high heat until hot.  Add chicken and cook for 8-10 minutes per side or until done.  Set aside and keep warm.

Meanwhile, remove the vegetables from the bag, discarding marinade.  In a large skillet, heat oil over medium-high heat.  Add the vegetables and cook for 8-10 minutes or until tender.  Thinly slice chicken and serve in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Cilantro Lime Marinade

3/4 c. buttermilk

1/2 c. packed fresh cilantro leaves 

1/4 c. fresh lime juice

1/4 c. olive oil

1 jalapeno, stem, seeds and membrane removed

1 Tbl. chili powder

1 clove garlic, minced

1 tsp. salt

In a blender or food processor, combine all marinade ingredients and process until smooth.  Makes about 1 3/4 cups.

Fresh Mexican Slaw 

3 Tbl. fresh lime juice

2 Tbl. olive oil

1 tsp. honey

1/2 tsp. ground cumin

salt and pepper

1 jalapeno, seeded and minced

1/4 c. fresh cilantro, chopped

1 (10 oz.) bag coleslaw

I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/4 tsp. Italian seasoning
1/2 tsp. sugar
1 tsp. chili paste

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately.

Jenn's Notes:  We usually only marinate the chicken and vegetables for a few hours.  I grill my chicken on the George Foreman.  We love this recipe and wouldn't change a thing.     

adapted from: Cooking with Paula Deen, March/April 2013 Issue

Linked up at Saturday Night Fever!