Chicken and Chiles Stuffed Potatoes

This recipe is such an easy one. If you microwave your potatoes, you can have dinner on the table in under 20 minutes. That’s a keeper in my book! The chicken was delicious in the potatoes but I think I want to try using shrimp next time. Shrimp only takes 2-4 minutes to cook and the potato would support the delicate flavor of the shrimp.

But that’s for another day. Last night, I used chicken and it was great!

Chicken and Chiles Stuffed Potatoes

Time: 15 minutes
Level: Easy
Servings: 2

2 large potatoes (I used 1 large and 3 small ones and adjusted the microwave time accordingly)
1 chicken breast, thawed and chopped into small bite-sized pieces
1 tsp. chili powder
1/2 tsp. salt
1 small can chopped green chiles
1/3 c. sour cream
1/3 c. shredded cheese

Preheat oven to 425°. Wash and dry potatoes. Poke holes in the potatoes with a fork. Place potatoes in the microwave for 6 minutes.  Check to see if they are tender. If they are still very hard, microwave in 1 minute increments until soft. Meanwhile, season chicken with chili powder and salt. In a greased pan over medium high heat, cook chicken until no longer pink, about 7-10 minutes. Cut cooked potatoes in half and hull out the soft insides, leaving the potato jacket intact.

In a bowl, mix potato insides, chopped chiles, and sour cream together. Fold in cooked chicken. Spoon mixture back into potato jackets. Top with shredded cheese.On a baking sheet, bake stuffed potatoes until cheese is melted and stuffing is heated through, about 5-7 minutes. Yum!

Tips
-Use shrimp instead of chicken.
-Use low fat or fat free sour cream.

You Hate Leftovers? No Way… and Big Boy Burritos

I recently had an interesting conversation with a guy about leftovers. I am leftover obsessed and he was telling how much he absolutely HATES them. After talking  about soggy casseroles, spoonfuls of peas, and one bite of this and that thrown back on a plate and stuck in the microwave, I almost agreed with him. GAAARRRROSSS.

It occurred to me that whenever I use leftovers, I rarely ever eat them in exactly the same way. I always turn them in to something completely different, so instead of boringly eating the same meal, I just have half of the leg work done for me when beginning my next meal.

Case in point: Last night’s burritos. I call them Big Boy Burritos because they are almost too stuffed to fit into a tortilla. Good news? You don’t need any sides. All of your veggies and protein are wrapped up into one filling bundle. Yum!

The day before I  made Steak and Veggie Kabobs and had a lot leftover. I made leftovers on purpose so I could have steak, veggies, and rice already done for a quick meal later. If you think ahead, you can make weeknight dinners a breeze for nights when you’re in a hurry.

Big Boy Burritos

Servings: However much you have leftover.
Time: 10 minutes, max
Level: Easy

Steak or chicken, cooked
Veggies, cooked
Salsa
Rice
Black Beans
Tortillas
Sour cream
Cheese, shredded

Slice meat and veggies into bite sized pieces.

In a skillet over medium heat, heat meat, veggies, a few spoonfuls of salsa, rice, and black beans until warmed throughout.

Microwave tortillas for 15 seconds to help them become more pliable. Top tortillas with desired amounts of salsa and sour cream. Top with warmed meat mixture and a little cheese. Wrap it up and you’re good to go! Yum!

Mexican Tortilla Pizza

I was going to make quesadillas… but then I figured it would save me almost 100 calories if I left off the top tortilla. Ahh, Mexican Tortilla Pizza is born.

Tyson Grilled and Ready Chicken Breast Strips make this dish super quick and easy. I use these pre-cooked chicken strips a lot!

I’ll be making this pizza again, for sure!

Mexican Tortilla Pizza

Servings: 2
Time: 15 minutes
Level: Easy

1/3 c. Tyson Grilled and Ready Chicken Breast Strips
1/4 c. corn, frozen
1/4 c. peppers and onions, frozen
1/4 c. mushrooms, sliced, optional
1 tbsp. jalapeños, diced, optional
1/8 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. chili powder
salt, to taste

2 tortillas
1/2 c. refried beans
1/3 c cheese, shredded
salsa, to top
sour cream, to top

In a non-stick skillet over medium-high heat, cook chicken, vegetables, and spices, until chicken is completely thawed.

Turn oven to Broil. Spread refried beans on each tortilla, top with chicken mixture, then sprinkle with cheese.

Broil in oven until cheese is melted and tortilla is crispy.

Top with salsa and sour cream, if desired. Yum!!

Tips
– Try using different veggies, meat, or spices to mix things up.
– Leftover taco meat, enchilada sauce, or fajitas? No problem! This pizza would be good topped with any of those leftovers.

Chicken Torta

A torta is basically a sandwich. This Cuban/Mexican sandwich can be made using any type of protein. Chicken, steak, pork, and even scrambled eggs can top this veggie packed delight.

I decided to try and recreate this delicious torta after eating one with friends at Las Delicias. Las Delicias makes the BEST tortas. The one I had the other night was made with eggs… yum!

Tonight’s version is made with chicken. Either way, it is oh so good and you MUST try one soon.

Chicken Torta

Servings: 2
Time: 15 minutes
Level: Easy

chicken, cooked and shredded (enough for 2)
1/3 c.  enchilada sauce
1/4 c. refried beans
sour cream
2 soft but crusty rolls or baguette
avocado slices, optional
tomato slices, optional
onion slices, optional
jalapeño slices, optional

Heat chicken with enchilada sauce. Cook until meat is thoroughly saturated with sauce.  Spread refried beans on one side of the split bread and spread sour cream on the other. Toast until slightly crispy. Top bread with meat and veggies.

Yum!

Tips
– Try different meats and sauces. You could use leftover fajita meat that has been marinated and cooked… that would be yummy.
– If you choose to use scrambled/omelet eggs, you can omit the enchilada sauce. Add a little hot sauce or salsa to your eggs instead.
– I topped mine with hot sauce.
– I used a whole wheat baguette but it wasn’t soft enough and made the sandwich messier than normal.
– I served mine with a side of corn, bell peppers, onions, and  jalapeños seasoned with a little salt, cumin, garlic powder, and chili powder.

In Honor of Cinco de Mayo…

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Cinco de Mayo… Ahh, what a delicious holiday. Yeah, yeah, I know. It’s a holiday that celebrates  Mexico’s victory over the French on May 5, 1862.  But, dang, celebrating  their victory with a delicious dinner is just fine by me. Our neighbors to the south know what their doing when it comes to their amazing cuisine and I’m not ashamed of how much I love it!

If your going to be staying in this Cinco de Mayo or if you are planning on having a blow out fiesta with friends, check out these recipes below. I took a look back at my recipe collection and my love is clearly evident… I can’t say that ANY of these recipes are even slightly  authentic but they are definitely inspired by south of the border flavors.

Grab yourself a basket of chips and a bowl of salsa, maybe a margarita or two, and celebrate!

Enchilada Pie 

Sweet Potato and Black Bean Enchiladas (vegetarian and vegan)

Steak Fajitas

Mexican Cornbread

Quinoa Salsa Side Dish

Gringa Tostada

Fiesta Fritata

Baja Shrimp Tacos with a Corn and Radish Salad

Chicken Spinach Florentine

Yum! This is my mom’s recipe so handle with care!

I halved this recipe tonight and it was a little soupier than it was the last time I made it. Still good… just soupier.  I think I might have needed to use more chicken than I did.  I bet using fresh spinach leaves could make this dish even better and I might try that next time… I might also try adding fresh sliced mushrooms.

The leftovers of this dish are DELISH… especially when wrapped up in a warmed tortilla. Chicken Spinach Burritos, anyone? Yeah, I’ll definitely be having that for dinner tomorrow night!

Chicken Spinach Florentine

Servings: 6
Time: 30 min.
Level: Easy

2-3 c. chicken, cooked and shredded
2 cans cream of mushroom soup
1 c. sour cream
1 c. mayonnaise
1 tsp. curry powder
10 oz. frozen spinach, thawed and drained
2 tbsp. lemon juice
1/ c. white wine
2 c. cheddar, shredded

Topping:
1/2 c. parmesan
1/2 c. breadcrumbs
dobs of butter

Preheat oven to 350°. Mix all ingredients together and pour into a 9×13 baking dish.

Top with toppings and bake, uncovered, for 30 minutes. Yum!

Baja Shrimp Tacos with a Corn and Radish Salad

My pictures aren’t very good tonight. The lighting is bad, the angles are bad, they’re all bad. But it is because we were so anxious to sit down and eat these yummy little tacos! I will definitely be making both of these recipes again and again. The tangy yogurt sauce really made this meal come together and we loved every bite. I made enough for Jason to have leftovers for lunch tomorrow but he ended up going back for seconds… big seconds… yum!

Baja Shrimp Tacos

Servings: 2
Time: 15 minutes
Level: Medium (Just because of the timing. To have everything done at once is kind of tricky.)

10 frozen shrimp, defrosted, peeled, deveined
1/4 c. onion, thinly sliced
1 pinch of garlic powder
1 pinch of salt
1 pinch of red pepper flakes
1 pinch of cumin
1 pinch of coriander

In a skillet over medium-high heat, sauté onions until translucent. Add shrimp and all other ingredients. Heat until shrimp just turn pink, about 4 minutes.

Serve in warmed corn tortillas with Spicy Lime Yogurt Sauce, lettuce, and salsa. Yum!

Tips
– Warm the corn tortillas in a little oil, turning frequently, over medium heat. This will take the “raw” taste away.

Spicy Lime Yogurt Sauce

2 tbsp. plain non-fat yogurt
2 tbsp. sour cream
1-2 tsp. lime juice
1 pinch of cayenne
1 pinch of cumin
1 pinch of coriander

Mix all ingredients together. Can be made ahead and stored in the fridge for up to 1 week. Yum!

Corn and Radish Salad

Servings: 2
Time: 5 minutes
Level: Easy

1/2 c. corn, rinsed and drained
3-4 radishes, thinly slices
1 tbsp. jalapeños, chopped
2 tbsp. Spicy Lime Yogurt Sauce

Mix all ingredients together. Can be made up to 3 hours ahead of time if stored in the fridge. Yum!

Hoppin’ John

This is a perfect recipe for one of those days when you seriously have no time or energy  to spend on dinner. We just got back  from an amazing weekend in good ‘ole bulldog country and I was looking for something quick and easy to make so I could spend my time on more important things… like unpacking and convincing myself that waking up for work tomorrow isn’t going to be totally miserable.

Hoppin’ John

Time: 10 minutes
Servings: 4
Level: SUPER easy

1/2 c. bell peppers and onion mix, frozen
1/2 c. ham or smoked sausage, chopped into bite-sized pieces
1 can crowder peas, drained but reserve 1/2 of the liquid
1 tbsp. hot sauce
2 c. rice, cooked
sour cream, optional topping
salsa, optional topping

In a pan, over medium high heat, sauté peppers and onion and ham or sausage, about 4 minutes.

Add crowder peas, reserved liquid, and hot sauce. Cook for an additional 5-7 minutes.

Serve over cooked rice and top with sour cream and salsa, if desired. Yum!

Tips
– Try using black eyed peas instead of crowders.
– Serve over cornbread instead of rice.

Fiesta Frittata

Another meatless meal success!!! The mister loved it and asked if there were leftovers for lunch tomorrow. Maybe, just maybe, I’ll convert him over to the idea that meat doesn’t always have to be the center of every meal. The jury is still out.

My last attempt at a meatless meal, Sweet Potato and Black Bean Enchiladas, proved to be a great place to start, and tonight’s recipe followed suit.

If you follow my blog regularly you must have noticed our love of all foods Mexican. Mexican, especially chips and salsa, would be at the top of our death row meal list for sure!

Frittatas are traditionally Italian. They are basically open faced baked omelets. The key to making a great one is patience. One your lid goes on… don’t lift it off to have a peak until at least 6-7 minutes have passed. Good luck with that one… it’s really hard not to!

You can add a ton of veggies and still have a protein packed meal. Serve it with a side salad… or a quinoa salad… and you’re good to go! Quick, fast, and in a  hurry!

Fiesta Frittata

Time: 15 minutes
Servings: 6
Level: Easy-Medium

1/3 c. frozen bell peppers and onion mix
1/3 c. black beans, rinsed and drained
1/3 c. corn, frozen
sliced jalapeños, to taste
1 tsp. cumin
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. salt
1 can Rotel
6 eggs
1/4 c. milk
1/4 c. cheese, shredded

In a non-stick skillet over medium-high heat, sauté bell peppers, onions, beans, corn, and jalapeños until warmed throughout.

Add all spices and can of Rotel. Cook until all of the tomato juice has evaporated. Meanwhile, in a medium sized bowl, whisk together eggs and milk. Once juice has evaporated, add egg mixture to skillet.

Stir egg and vegetable mixture until eggs are no longer runny, about 1 minute. Cover, turn heat to medium-low and cook for an additional 7-10 minutes, or until eggs have set completely. Remove lid, top with cheese, and serve when cheese has melted. Yum!!

Tips
– Serve topped with salsa and sour cream.
– Leave out any of the spices or veggies if you don’t like them.
– Serve with warmed quinoa mixed with jarred salsa.

Potato Soup

It’s another blustery day here in Memphis. Where, oh, where did Spring go? I thought, for a split second, it was here to stay…

The most amazing woman on the planet, my mother, of course, taught me how to make this soup when I was in college. She might not remember but I was home one Christmas break and she made it, just throwing things in the pot as she went along. Ever since watching her, I’ve been making and loving this soup.  Every time I make it, I am reminded of her and making/eating it makes me feel like I’m getting a big ole’ hug from momma!

And no matter who you are, there is NOTHING like a big hug from momma.

Potato Soup

Time: 30 minutes
Servings: 4
Level: Easy

1 c. diced potatoes
1/4 c. carrots, chopped
2 tbsp. onion, chopped
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. celery seed
1 tsp. pepper
2-3 c. whole milk
Dash of hot sauce

Combine all ingredients in a large pot. Cook over medium-low heat, stirring often, until potatoes are tender, about 20 minutes. Yum!

Tips
– Try topping the soup with a sprinkle of shredded cheese and/or green onions right before serving.
– Add ham, smoked sausage, or bacon for all you meat eaters out there. I added ham to mine tonight.
– You can use 2% milk and add 1/2 c. sour cream if you don’t have whole milk.
– Don’t forget about stirring! If you walk away, cover the pot with a lid, or turn the heat up too high, you’re going to end up with a mixture that grossly resembles scrambled eggs.
– My dad, husband, and I add a TON of hot sauce, like Louisiana Hot Sauce, to our soup. The pinker the better! My mom doesn’t like it though…