Easy Weeknight Chicken Tacos

These tacos were quick and easy and they tasted DELICIOUS.  I knew I wanted to try them after seeing they called for orange juice.  My favorite carnitas recipe calls for orange juice and I figured it would be perfect with chicken too.  Since these call for chipotle chiles in adobo, I think they would be too spicy for kids.  Even the smallest amount of those chipotle chiles adds a big kick.  You can buy chipotle chili powder seasoning and I think that would be a great substitute, because you still get that nice smoky flavor, but not so much heat.

Easy Weeknight Chicken Tacos

adapted from: America's Test Kitchen
(Printable Recipe)

3 Tbl. butter

1 garlic clove, minced

1 tsp. chipotle chiles in adobo, seeds removed, minced

1/2 c. orange juice

1/2 c. + 1/4 c. cilantro, minced, divided

1 Tbl. Worcestershire sauce

4 boneless skinless chicken breasts (I used 2)

1/2 tsp. yellow mustard
salt and pepper, to taste

Heat a large skillet over medium heat.  Melt the butter.  Add the garlic clove and minced chipotle chiles and cook for about 30 seconds.  Add the orange juice, 1/2 cup minced cilantro and Worcestershire; stir well.  Add the chicken breasts and simmer for 10-15 minutes or until chicken is done. Flip over halfway through.  The thickest part of the chicken should register 160 degrees.  Remove chicken and set aside to rest for a few minutes.  Continue heating the sauce and reduce to a glaze.  Add 1/2 tsp. of yellow mustard (this helps emulsify it) and stir well.  Shred the chicken and add back to the glaze; toss to coat.  Stir in 1/4 cup of chopped cilantro.  Season with salt and pepper to taste.  Serve in toasted tortillas with diced tomato, fresh lime juice, diced avocado, shredded lettuce, sour cream and Feta or whatever toppings you desire.  Serves 4.    

Jenn's Notes: I made the recipe as is, except I used 2 large Costco chicken breasts.  I was worried about adding yellow mustard, but it did not stand out at all. I really really liked these!!

Frozen Pistachio Pudding Pops

I have been loving popsicles lately and I have eaten more than my fair share so far this Summer.  It has been so hot, that cold treats are a must to help cool down.  I had some half-and-half leftover from this homemade vanilla ice cream and I have been craving pistachio lately, so I combined the two and made some pudding pops!  So Good! They are so smooth and creamy and your kids will love them!  

The possibilities are endless with this easy recipe.  You can create so many different flavors.  You can use any flavor of pudding or layer different pudding flavors.  You can add crushed up cookies, chopped fruit or different flavored extracts.  You could even make a family night out of it and let everyone create their own flavor.      

Frozen Pistachio Pudding Pops

adapted from: Our Best Bites

(Printable Recipe)

1 3/4 c. half-and-half

1 (3.4 oz.) box instant pistachio pudding

1/4 tsp. almond extract, opt.     

Whisk together all ingredients and pour/spoon into popsicle molds.  Add a popsicle stick to each one and freeze for several hours or until frozen.  Yield: about 8 pops.  Keep in mind that the number of popsicles you get will vary depending on the size of molds you use.

*Notes: Our Best Bites tested all kinds of dairy combos and they discovered that half-and-half works best and will give you a richer and creamier texture.  You can substitute milk, but your pops will be a little icier.  

Mama DePandi's Cannelloni

I love me some celebrity gossip!!  I read People Magazine and I watch E! News every day.  Giuliana (Depandi) Rancic is one of the hosts of E! News.  She is married to Bill Rancic (who was the winner of the first season of The Apprentice).  They were in one of my Paula Deen magazines and they shared this recipe for Guilana's mother's cannelloni.  The Depandi's are Italians, so I was excited to try a true authentic cannelloni recipe.  Now that I have fresh basil growing, it was the perfect time to try it. 

I am NOT very good at making cannelloni.  How in the world do you get the filling inside the shell without ripping it?  Please, let me know.  I think I ripped every one of my shells, but it still turned out fine.  I just put them really close to each other in the baking dish and that kept the filling from oozing out.

Mama DePandi's Cannelloni

adapted from: Giuliana and Bill Rancic 

(as seen in Paula Deen Magazine Jan/Feb 2010)
(Printable Recipe)

2 Tbl. extra virgin olive oil

1 c. chopped onion

1 green pepper, chopped, opt.

2 (28 oz.) cans crushed tomatoes

1/2 c. finely chopped fresh basil

2 tsp. Italian seasoning, opt.

1 tsp. garlic powder, opt.

1 1/2 tsp. salt, divided

2 tsp. black pepper, divided

1 Lb. ground beef, cooked

1 (16 oz.) pkg. shredded Mozzarella

1 (15 oz.) container whole milk Ricotta

1/2 c. grated Parmesan

1 (8 oz.) box cannelloni shells, cooked

Heat the olive oil in a large pot.  Add the onion and green pepper and cook 4-6 minutes or until tender.  Add the crushed tomatoes, basil, Italian seasoning, garlic powder, 1 teaspoon salt and 1 teaspoon pepper.  Bring to a boil.  Reduce heat and simmer for 45 minutes, stirring occasionally.  Preheat oven to 350 degrees.  Combine the cooked ground beef, Mozzarella, Ricotta, 2 Tablespoons Parmesan, 1/2 teaspoon salt and 1 teaspoon pepper along with 4 Tablespoons of the sauce mixture.  Stuff each cannelloni shell and place in a single layer in a greased baking dish.  Top with remaining sauce and sprinkle with remaining Parmesan cheese.  Bake, uncovered, 30 minutes or until hot and bubbly.  Let stand 10 minutes before serving.  Serves: 6-8 people.  

Jenn's Notes: I am used to the jam-packed flavor of My Spaghetti Sauce, so I had to add a little extra flavor to this dish.  The green pepper, Italian seasoning and the garlic powder were not part of the original recipe, but I felt like it needed a little extra flavor with the spices and I added the peppers, well because, I add peppers to everything!  

Easier Chicken Cordon Bleu Casserole

This dish is so so so YUMMY!! 
I didn't want to stop eating it.  It was so easy to throw together and I know it will be a frequent dinner item, because it was loved by all.

I really love my other version of Chicken Cordon Bleu Florentine Casserole, but I wanted to give you another option which is a little easier to make and uses common ingredients (no spinach and no Gorgonzola).  I used the base sauce recipe from this Guiltless Alfredo (it is made in a blender), but added Swiss cheese instead of Parmesan.  It was so cheesy.  I LOVE cheese!  The sauce turns out thick and rich and creamy.  I even used fat-free cream cheese, but feel free to use whatever you have in your fridge.  If you never got a chance to try out this amazing sauce with the alfredo, now is your chance with this recipe.  It really is a great sauce and you could adapt it to work in so many different dishes.

Easier Chicken Cordon Bleu Casserole

from: Jenn@eatcakefordinner
(Printable Recipe)

2 c. milk (I used 1%)
3 oz. cream cheese (I used fat-free)
2 Tbl. flour
1 tsp. kosher salt
1 Tbl. butter
1 garlic clove, minced
1 tsp. Italian seasoning
1/2 tsp. onion powder
pepper
1 - 1 1/2 c. Swiss cheese, shredded
1 large chicken breast, cooked and shredded
3/4 c. deli ham, chopped
5 strips bacon, cooked and crumbled
2 1/2 c. pasta, cooked (whatever shape you have on hand)
  (measure the pasta before it is cooked)

Topping:
Panko bread crumbs
dried parsley
powdered Parmesan cheese

or use Italian seasoned bread crumbs

Add the milk, cream cheese, flour and kosher salt to a blender.  Blend until completely smooth and creamy.  Meanwhile, melt butter in a large skillet or saucepan over medium heat.  Add the garlic and saute about 30 seconds.  Carefully pour in the sauce mixture.  Stir constantly for 3-4 minutes or until it comes to a simmer.  Add Italian seasoning, onion powder and pepper.  Taste, and add more seasoning, if needed.  Continue cooking until sauce thickens, stirring occasionally, about 10 minutes or so.  

Once it reaches desired consistency,  add the shredded Swiss cheese and stir until melted.  Add the shredded chicken, chopped ham, crumbled bacon and cooked pasta.  Stir together until everything is coated in sauce.  Pour into a large casserole dish.  Cover top with Panko bread crumbs, parsley and a little powdered Parmesan cheese.  Or, you can omit those three ingredients and use Italian seasoned bread crumbs.  Spray topping lightly with butter spray. Bake at 350 degrees for 15 - 20 minutes or until hot and bubbly and bread crumbs are lightly browned.  (If you don't care about the bread crumbs being browned, you could skip the baking part and eat this immediately as it will be creamier if you don't bake it).  Serves: 4 - 6

Jenn's Notes:  You don't need to soften the cream cheese before you add it to the blender, you can add it cold, right out of the fridge!  Regular table salt can be used in place of kosher salt, but make sure to use half as much.    

Easy Vanilla or Vanilla Bean Ice Cream

Did you know July is National Ice Cream Month?  Does that mean it is okay to eat ice cream for dinner the whole month of July! Ha!

I have made it a family tradition to have homemade vanilla ice cream every 4th of July.  Since my family was camping this year, I had to make my own.  My Mom makes the best vanilla ice cream ever and her recipe involves a little cooking, because there are eggs in it.  I have never made her recipe and I figured for my first attempt at homemade vanilla ice cream, I needed an easier recipe.

I got this one from my friend's sister.  It is super easy and the hardest part (which isn't hard at all) is heating the milk and sugar together just until the sugar is dissolved, which takes only a minute or two.  

Then, all you have to do is mix everything together and freeze!  It makes a lot - plenty for your whole family and then some!  My favorite way to serve this is with some fresh fruit, but you could always do sprinkles, caramel or fudge sauce for the kiddos (or the men that don't eat fruit)!

*Note - Homemade ice cream is very soft.  In order for the ice cream to be scoop-able (like in my photos), it will need to be frozen for several hours.*

Easy Vanilla Ice Cream

adapted from: Kortni S.
(Printable Recipe)

2 c. milk (I used 1%)

4 c. whipping cream

4 c. half-and-half

2 3/4 c. granulated sugar

1/4 tsp. salt

2 Tbl. vanilla extract

  or 1 Tbl. vanilla extract and 1 Tbl. vanilla bean paste

Combine milk and sugar and heat over medium-low just until sugar is dissolved.  This should only take a minute or two. You can tell it is dissolved if you get a spoonful of the liquid and rub it between your fingers, if it is smooth, then the sugar is dissolved.  If it still feels grainy, then you need to keep heating.  Remove from heat and stir in remaining ingredients.  Pour into ice cream maker and freeze.  Serve with desired toppings.  

Jenn's Notes: I heated the milk and sugar together, then I put that in the refrigerator for a few hours until I was ready to make the ice cream.  The colder the ingredients are when you start out, the faster it will freeze.

Crispy Cheddar Chicken

I don't know about you, but I'm pretty sure I see this chicken every single time I get onto Pinterest.  Jamie did say it was her most viewed recipe last year and I can see why - literally!

I thought it was pretty good.  Mine didn't get very crispy, but I think that could easily be fixed by spraying the Ritz crusted chicken with a little butter spray before baking.  I am a huge fan of the rich and buttery flavor of Ritz crackers.  I have even been eating the Reduced-Fat Ritz lately and I think they are still so good, just slightly a little more crumbly than the regular ones.

I had a hard time getting the cheese to stick to the chicken and I ended up adding it in with the cracker crumbs, which helped it stick better, but I thought it was weird that my cheese didn't end up melting?  I served mine with a big side of broccoli, but I think it would be great served over rice.    

Crispy Cheddar Chicken

adapted from: Jamie Cooks It Up  
(Printable Recipe)

4 large chicken breasts

2 sleeves Ritz crackers

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. milk

3 c. Cheddar cheese, grated 

1 tsp. dried parsley

Sauce:

1 (10 oz.) can cream of chicken soup

2 Tbl. sour cream

2 Tbl. butter

Cut each chicken breast into 3 large chunks (I cut mine into 2 strips).  Crush the Ritz crackers by either using a food processor or by putting them in a zip-lock bag and hitting them with a rolling pin.  Pour the milk, cheese and cracker crumbs into 3 separate dishes.  Add the salt and pepper to the cracker crumbs and stir around to combine.  Dip each piece of chicken into the milk, then the cheese.  Press the cheese into the chicken with your fingers.  Some of it will fall off when you add it to the cracker crumbs, don't worry about it.  Place the cheesy chicken into the cracker crumbs and press it in.  

Place into a greased 9x13 pan.  Sprinkle dried parsley over the chicken.  Cover the pan with foil and bake at 400 degrees for 35 minutes.  Remove the foil and bake another 10 minutes or until the chicken is done and the edges are golden brown and crispy.  Into a medium-sized saucepan, combine the cream of chicken soup, sour cream and butter.  Stir it over medium heat until the butter is melted and the sauce is warm.  Serve over the chicken.  Serves: 4-6.   

Jenn's Notes: This was easy to throw together and I loved that it was baked.  Next time, I will spray my Ritz crusted chicken with butter spray before baking to help it get crispier.  I used a little less cheese than the recipe called for and I did not add the butter to the sauce, but instead, added a little milk to help it reach a gravy consistency.    

Frozen Strawberry Watermelon Lemonade

THIS WAS SO SO GOOD!  

It definitely quenched my thirst!  I even got a few brain-freezes a long the way.

I threw everything in the food processor and pulsed away.  Then, I stopped it to taste and see what adjustments needed to be made.  It needed nothing - it was PERFECT!  I should have made a bigger batch.  Who knew homemade lemonade could taste so good.  I'm 100% sure I will be making this a lot in the next few months.  

I love the flavor the fresh strawberries added.  It ended up thick and smooth and creamy - not icy at all.  Some people might find this overly sweet, since the fruit is fairly sweet on its own, but I love sweet things, so I thought it had the perfect sweet/tart balance.  If you don't care for super sweet things, I would start out with less sugar and add more if needed.    

This would be the perfect beverage to serve at your next barbeque.  Or even just to go with Sunday dinner!  If you are worried about serving it at a barbeque and having it melt.  Don't worry, it tastes really really good regular too.  I whipped up a batch and put some extra in my fridge.  A few hours later, I went to drink the rest and even though it was no longer frozen, it was still AMAZING.

Between this lemonade and this Watermelon Frosty, you have no excuses to not use up every last bit of that watermelon in your fridge.

Frozen Strawberry Watermelon Lemonade

adapted from: Frosted Bake Shop  
(Printable Recipe)

8 c. watermelon, cubed and seeded, frozen

1 c. strawberries, halved  (I used way more)    

1/2 c. fresh lemon juice

1 c. granulated sugar

2 c. water or Sprite (I used Sprite)

Combine all the ingredients and blend until smooth (you may have to do it in two batches).  You can also skip freezing the watermelon cubes and make regular Strawberry Watermelon Lemonade.    

Jenn's Notes: I cut this recipe in fourth and made it in my food processor.  I added quite a bit more strawberries than the recipe called for, because I wanted a strong strawberry flavor.  I also used the juice of an entire lemon.  Fourth of a batch made enough for two medium-sized glasses.  It is pretty sweet (which I like), but I think you could cut back on the sugar and it would still be yummy.  It tasted great frozen and it tastes great not-frozen too.