So, I am sure you may have seen this recipe swirling around pintrest but, of course I did my “own” version. This is a yummy little week night meal that has all the flavors of a chicken wing!
3 chicken breast season with salt and pepper and toss in crockpot or roast, shred and set aside. (OR) buy a rotisserie chicken & shred it!!
8 oz cream cheese
1/4 c Frank’s Red Hot Sauce or your fav hot sauce, I love Frank’s it has great flavor but, isn’t too hot!
1/4 c blue cheese
1 can black beans, drained & rinsed
Mix everything together and roll in flour tortillas. This makes apx 16 small or 8 large taquitos. Spray bottom of casserole with non stick spray, then spray the top and sprinkle with sea salt. Bake on 350 for 20 mins. They are so crispy and a family fav!
1 cup of your fav Blue Cheese Dressing
2 T of hot sauce
stir and enjoy!
1 small bag (8oz) of Pepperidge Farm Cornbread stuffing mix
1 can cream corn
1/4 to 1/2 c water
1 lb ground turkey or beef
1/2 onion, diced
1 pkg taco seasoning mix
1 can black beans, drained
1can ro-tel, drained
1/2 c Mexican cheese, shredded
Mix together stuffing, corn & water. Press into bottom of 9×13 casserole dish (or if you have a small family like me make 2 square pans and eat one and freeze one for later!!) Brown ground turkey and onions add seasoning, spread over top, sprinkle with black beans and ro-tel. Top with cheese. Bake at 400 for 20 mins. Serve with sour cream and salsa. YUM!!
The lovely warm-up we had last week is gone, it’s back in the 40’s boo. Hubs is out with the boys watching the race and I am slap worn out. Lots and lots of cakes over the past few weeks. It is mid/late February and I made it over a month in my own pantry challenge!
I had leftover chicken and that is where the wheels started turning. What could I do with it? I dug through the almost empty (not really, but for me, it seems destitute!) I had diced tomatoes, chix broth, blk & white beans. YUM. I thought. You?
Thrown together Chicken Chili (if you can think of a better name, please share!)
1- 28oz can diced tomatoes
2 cups chicken broth
leftover chicken, shredded (maybe 2 cups)
1 can Cuban Black Beans (trader joe’s)
1 can cannellini beans
1 cup frozen or canned corn (mexicorn would be great, I was out)
1 small can green chilis
cumin, chili powder, garlic, salt & pepper to taste
Toss it all in a pot and set on low. Allow the flavors to meld and yum. EASY Dinner!!
xoxo, Mama Bird
I am making a good friend a casserole this week and this Mexican Favorite never disappoints. It is easy as pie and although there are many variations on this classic dish this is my fav.
Old-School King Ranch Chicken Casserole
3 split chicken breast (roasted with olive oil, seasoned with salt & peppeer ) shredded
10 flour tortillas
1 onion, chopped and sautéed
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of chicken broth
1 can of Ro-Tel tomatoes
1 t cumin
Preheat oven to 350 degrees. Combine soups, broth, Ro-Tel tomatoes and cumin; mix until smooth.
Place a layer of chicken in a greased casserole dish. Add layers of tortillas, onion, cheese and sauce.Repeat layers, ending with cheese.
Bake uncovered for 30 mins or until hot and bubbly.
This is not your average chicken! It is so moist and yummy and so easy I am almost
no, not really, embarrassed to share, it is THAT EASY!!
Boneless/skinless Chicken breast (I put mine in straight from the freezer)
1 cup salsa (like Pace or your fav thicker style salsa)
1 cup brown sugar
THAT IS IT!! Set it on low and let it go! I have had several questions “Is it sweet?” No, not really at all it has a wonderful seasoned taste that is just delish!
Finish with your fav tortillas, sour cream, cheese, veggies, whatever you like. AND the leftover chicken makes an awesome Fiesta Chili or replace the ground turkey in Taco Bake!
Pop over to visit my friends for more great RECIPES!!
Can you tell who I am pulling for?!
For the Super Bowl I have to go with some old school classics, nothing to frilly for the boys and the kids!
Pigs in Blankets: sauté onions & red peppers and roll with the lil smokies in crescent rolls
2- 14 oz cans artichoke hearts
1 c mayo
1 c parmesan cheese
1 tsp garlic
2 tsp Worcestershire sauce
Mix everything together, pop in 350 oven for 30mins
2 cans black beans, drained & rinsed
1 cucumber, seeded & chopped fine
1 red onion, chopped fine
2 cans mexicorn, drained & rinsed
1/3 to 1/2 c balsamic vinegar
2 Tb sugar
Toss everything together and place in fridge for at least 2 hrs, better if you can do it the night before. Guest will love a little something different!
1 c mayo
1 tsp curry powder
1/2 Tb lemon juice
1 Tb grated onion (opt)
1 red pepper (to serve dip in, again opt)
Whip all the ingredients up and chill, again over night is preferred. Serve with steamed fresh asparagus or any veggies you like.
Must have at all sporting events! (per Hubs)
1 sm box Velveeta Mexi Cheese
2jars fav salsa (Herdez)
1 can chopped green chiles
1/3 lb sausage, browned
1 can black beans, drained & rinsed
Throw everything in the crock pot, set on low and let it go!
Almost forgot about the sweets! Go HERE for my Fav Frosting.
Hope everyone has a great Super Bowl and that we don’t get SNOWED in!!! GO SAINTS!!
For more great Super Bowl Recipes Go HERE!
I am really trying to save money at the grocery and everywhere in my life. I made the FIESTA CHILI last night and thought it would be great to re-purpose the chili for a TACO NIGHT!I mean heck it already has taco seasoning, green chilies, corn and beans. All I do for the taco bake is I take flour tortillas, leftover chili, shredded cheese and start layering.
4 flour tortilla (in cold section at grocery)
3 cups leftover Fiesta Chili (or whatever meat/bean/corn combo)
1 sm bag shredded mexi cheese
lettuce, tomato, salsa, sour cream (for serving with)
Then toss in oven at 400 for 20mins. ENJOY!!
Talk about some yummy and oh so easy enchiladas! I had frozen the extra filling from stuffed peppers that I did a few weeks ago, had some flour tortillas in the fridge used the filling and topped with Enchilada Sauce & Cheese and YUMMY! Dinner was complete! I do have a footnote on the sauce, my J was so kind to stop at Wally on the way home and purchase said sauce, he says he didn’t notice it said HOT! Now he loves hot, the hotter the better I, who ever since having little j gets heartburn just by looking at a spice!, couldn’t really handle it! I know, I am such a baby! Anyhoo, the verdict is this is a good~ next time I or should I say HE will buy the traditional sauce!
This is a super easy, yummy Mexican dish. I stumbled across this last fall in i think, Womans Day? not sure and I think they used a pork roast and who knows this is how I have been making it and it is a fav! It literally will take you 5 mins to dump a few cans in the crockpot, toss in your pork tenderloin and umm, umm good!
1 lg can Enchilada Sauce (Old El Paso)
1 can diced green chilies
1 onion, sliced thin
2 limes, juiced
1/2 cup chopped fresh cilantro (I hate cilantro, J loves so I leave off mine! He says it makes the dish!~ whatever!)
Serve with: warm corn tortillas, sour cream, shredded cheese & salsa
Dump enchilada sauce and chilies in a crock pot, add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender. 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, 5mins. Dump into crockpot with cilantro if using let sit about 5-10mins. Serve and ENJOY!!