Fiesta Chili was shared with me ages ago while coloring my favorite Nail Tech, Pam’s hair. She owns Pampered Nails in the Harris Arcade in downtown Hickory. If you need to have your nails pam– pered she is the go to girl! LOVE!! I have adapted this a bit so here goes! It is so quick and easy and everyone loves it!!
1 lb ground turkey browned
1 small onion, diced
1 28oz can diced tomatoes
1 can Rotel
1 can corn
1 small can green chilies
1 can seasoned blackbeans, undrained
1 can white beans, drained
1 pkt taco seasoning
½ pkt ranch seasoning
Brown turkey and dump everything in the crockpot, set to low or do on stove top which ever is most convient!
If you have been following you know how much I LOVE Pesto and I am always for looking for new ways to include it in my weekly menu. Check out my Perfect Pesto, I consider it perfect because it is so good but, not too strong which is the only complaint I have ever heard about pesto, some people like Tina will complain that it is too strong so the addition of the fresh spinach doesn’t change the taste, it mellows it a bit! YUM
Boneless skinless chicken breast
garlic salt & pepper
1/2 cup Perfect Pesto
mozzarella cheese for topping
Pound chicken thin, top with pesto, cover with foil, bake 30-40 mins at 350, remove foil, top with cheese pop back in oven for 7-10 mins to melt cheese.
XOXO, Mama Bird
Woo- weeee Crockpot Wednesday is back! With School starting for lots of friends (next week for us!) I love to share as many go-to recipes that make your family dinner quick and easy!!
This is a recipe that my dear friend and Crockpot Queen Jen shared with me and YOU!! ENJOY!
Italian Drip Beef
1 whole beef chuck roast
1 onion, chunked
1 can beef consommé or beef broth
3 tablespoon Italian seasoning (I used Good Seasons Salad Dressing)
salt & pepper
1/4 cup water, red wine or white wine
8 oz pepperoncini peppers, with juice
throw all in the cockpot cook on low all day!
Serve with: rolls and provolone cheese for a great steak sammie!!
xoxo, Mama Bird
This is a super quick take on my creation Blushing Chicken. I just threw the main components in the crock pot and headed out the door!
Boneless/skinless chicken breast
1/2 c white wine
1/2 c chicken broth
1/4 c raspberry jam
Trader Joe’s 21 Seasoning Salute (spice blend)
Sprinkle chicken breast with spice. Mix all other ingredients in bowl and pour over top of chicken. Great with steamed broccoli.
xoxo, Mama Bird
This is a super easy concoction that I came up with this morning while gawking in front of the fridge. I had some left over pepper jelly and decided to mix it with honey & Dijon mustard. I used equal parts of all three and allowed the chicken to marinate all day! Popped it in the oven for about 25 mins and then finished off on the grill. Enjoy!
this serves 6 or more so you can reduce and you can definitely spice it up with your own little touches of Italian. have fun!
you will need…
28 oz of your favorite tomato pasta sauce
1/2 cup chicken broth
chicken breast tenders (uncooked)
manicotti pasta shells, uncooked
1 cup shredded Italian cheese
Chopped fresh basil leaves
Heat oven to 350. Mix pasta sauce with water. Spread about one third of the sauce in ungreased 13×9 baking dish. Sprinkle garlic salt on chicken. Insert chicken into uncooked shells, stuffing each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover tightly with foil.
Bake about 1 hour or until shells are tender Sprinkle with cheese. Bake uncovered about 5 minutes or until melted. Sprinkle with basil.
It’s yummy and again SO EASY!!
This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn’t “cook” in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.
I had a flank steak in the freezer and wanted to do something other than the soy glaze I typically do and
I looked in the pantry and saw Cranberry Sauce the whole berry kind and decided I would make something up! It was wonderful and will be fantastic leftover on top of a salad of mixed greens with some blue cheese. yum.
1/2 can whole berry cranberry sauce
1/4 cup each ketchup, soy sauce, Worcestershire
salt & pepper to taste
Marinate at least 4hrs or overnight would be great. preheat oven on broil place steak in center of oven for 5-7mins per side. The sauce begins to caramelize and it is just yummy!