BBQ Chicken Tacos (Chicken Recipe is Listed on Another Post)

It's been about a year since I have posted on my blog. I thought it was time to get back to it. I pull these recipes up on my phone through my Blogger App when I'm grocery shopping, and I needed some new recipes! Hope you are doing well! This is a new take on an old post. For the chicken recipe, please scroll back to old posts and look for BBQ Shredded Chicken. That will give you the dutch oven BBQ chicken recipe. This is our leftover meal from BBQ Shredded Chicken last night.

Take the shredded chicken out of the fridge and heat in a pan. We serve this leftover dish with a Southwest bag slaw with tortillas. Fix the bag of salad and stir the dressing into the salad. Refrigerate until you are ready to serve. Chop a tomato, chop some cilantro, serve with chips, sour cream and avocado verde and/or salsa. Throw your soft tortillas in a pan one at a time for 15 seconds on each side. We always have blueberries for dessert! It is a wonderful leftover meal that takes about 15 minutes to get on the table. Enjoy!

Kitchen Bouquet Roast

My mother taught me how to make this roast years ago. It is my favorite..

Ingredients:
Chuck Roast
A third of a bottle of Kitchen Bouquet
Cover meat with Lawry's seasoning--Just dash it over the meat on both sides. I don't rub it in.
One onion roughly chopped

Get out your favorite roasting dish, place meat in it, dash both sides of the meat with Lawry's. Pour a third of a bottle of Kitchen Bouquet in a cup and fill the cup with water. Pour that over the meat. Use about four more cups of water until the roast is almost covered. Throw your onions on top and to the sides of the roast in the mixture. Put on the lid and throw it in the oven for 3 hours at 350 degrees.

After three hours, put it on the stove, remove the lid, and cook it on the stove top on medium low heat for about 15 minutes. Some of the water and Kitchen Bouquet mixture will cook down and into the meat, but do not let it great too dry. The meat is so tender and seasoned to perfection.

We serve with coleslaw and mashed potatoes.
Have a lovely weekend!

Grilled Tilapia with Couscous, Shrimp & Avocado

We found this grilled tilapia recipe on Pinterest.

Our Take:
We enjoyed this dish. I will sear it a few minutes longer next time to brown it a little more. Matthew sauteed some shrimp to go with the fish. He used a dash of olive oil, 1/2 tablespoon of butter, salt and pepper to saute.  After they cooked a bit, he added a dash of white wine to deglaze the pan. They were very tasty!

Here's the web address:
http://www.womenshealthmag.com/nutrition/low-fat-fish-recipe

2 tsp mild chili powder
1 Tbsp + 2 1/2 Tbsp olive oil
4 tilapia fillets (6 oz each)
3/4 c Israeli couscous
3 1/2 Tbsp lemon juice
1 tsp sugar
2 tsp soy sauce
1/2 c chopped scallions
1 Tbsp chopped parsley
1 c diced avocado
2 sliced grilled lemons (optional)

1. Preheat grill or grill pan and prepare couscous according to package instructions.

2. Combine chili powder and 1 tablespoon olive oil; brush over tilapia. Grill the fish for about 2 minutes on each side.

3. Meanwhile, in a large bowl, combine 2 1/2 tablespoons olive oil, lemon juice, sugar, soy sauce, scallions, parsley, and avocado. Fold into couscous and season to taste with salt and freshly ground black pepper.

4. Place each fillet on a bed of couscous; garnish plate with grilled lemon (optional).

Makes 4 servings.
Per serving: 446 calories, 20 g fat (3.4 g saturated), 388 mg sodium, 30 g carbs, 4 g fiber, 38 g protein

Lemon Herb Chicken

The picture above is from:
http://www.womenshealthmag.com/nutrition/easy-chicken-recipes?page=5

The picture is not exactly how the dish looks. Your sauce will be light and filled with herbs. I haven't taken a picture of this dish, so I used the one on the website.



We found this recipe on Pinterest. It came from Women's Health Online.


Our Take: The original recipe called for mint, but we used Herbes de Provence instead because we had it in the pantry. I didn't have any fresh basil, so I used dried basil. We had fresh parsley. Fresh always has a little added flavor. The recipe calls for searing the chicken for two minutes, and then roasting for eight minutes. I actually seared for three minutes on each side, and I left it in the oven roasting for 20 minutes. I like to make sure the chicken is cooked through thoroughly. The sauce was wonderful. I love to make fresh sauces from scratch. It is a very fruity and herb filled chicken dish, and it's heart healthy! We serve with roasted zucchini, squash, carrots and onions.

Lemon Herb Chicken

This simple recipe has only eight ingredients, but each one brings major flavor. The lemon adds the tang while the herbs add an exotic, homemade touch. Serve with brown rice and a side of broccoli for the ultimate comfort meal.

Ingredients:

• 2 tbsp olive oil
• 4 tsp olive oil
• 2 large chicken breasts
• juice and zest of 1 lemon
• 1/3 C fresh parsley
• 1/3 C fresh mint
• 1/3 C fresh basil
• Salt and pepper
• 1/3 C white wine

Heat 2 Tbsp olive oil in an oven-proof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken.

Nutrition facts per serving: 377 cal, 24.1 g fat (3.5 g sat), 5 g carbs, 1.3 g fiber, 28 g protein

Egg Rolls? No--Cheese Sticks!

This is a Pinterest recipe courtesy of Taste of Home.

Our Take: These cheese sticks were fun and easy to make. You can serve them with marinara or sweet and sour sauce. We bake them, and we serve with sweet and sour sauce. You know they have big bags of cheese sticks at the grocery store. You bring them home, bake them, and they  never taste good. Mainly, that's because they are baked, not fried. These are great baked as long as you eat them straight out of the oven. It is a Taste of Home Recipe, and they suggest frying them. It's a fun recipe for the kiddos because they can help wrap the string cheese.

We bake six at a time.
You will need six pieces of string cheese and six egg roll wrappers. We bake at 350 degrees for 17 minutes. Wrapping instructions are listed on the packaging.

The deep frying instructions are listed  below from the Taste of Home Website.

Here's the website: http://www.tasteofhome.com/Recipes/Mozzarella-Stick?pmcode=IKLDC05S&_mid=838832&_rid=838832.650200.781355

Ingredients

• 12 pieces string cheese
• 12 egg roll wrappers
• Oil for deep-fat frying
• Marinara or spaghetti sauce

Directions

• Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.
• In an electric skillet, heat 1/2 in. of oil to 375°.
• Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. Yield: 1 dozen.

 

Mozzarella Sticks by Taste of Home

Spinach, Cheese, and Gaahlic Tortellini

Spinach, Cheese, and Gaahlic Tortellini

1 25 ounce jar of Emeril's Gaahlic Pasta Sauce
1 26 ounce jar of Classico Four Cheese Pasta Sauce
1 pound ground turkey
1 20 ounce package Buitoni Spinach and Cheese Tortellini

Put a pot of water on to boil. Cook the ground turkey with a little olive oil. It has very little fat, so you will need a few dashes of oil. We use Tuscan Herb Olive Oil from The Crushed Olive. After the turkey is cooked, add the pasta sauces. Add your pasta to the water and cook as directed.
Once the pasta is cooked, drain and mix with the pasta sauce. Serve with a tasty mixed herb salad. The three of us can easily make two meals off this recipe. Yes, the picture makes it look like Hamburger Helper, but it sure doesn't taste like Hamburger Helper!!

Pinterest Easy Potato Soup-Freezer Ready

Our Take: We made this yesterday, and we have plenty of leftovers for supper tonight. It was fabulous! We put ours in a dutch oven and cooked it on the stove top for four hours, and then we added the cream for thirty minutes. We added crumbled bacon with shredded cheese to go with the green onion on top. We also used squared, southern style hash browns. This is a great and simple soup recipe! Freeze in bags or freezer safe container for quick meals.

Laura Browe from Twirl posted this recipe.

http://worthyoftheprize.blogspot.com/2012/10/paula-deen-easy-crock-pot-potato-soup.html

Instructions:
1 bag frozen hash brown potatoes--we used squared, southern style potatoes--30 ounces
2 cans low sodium chicken broth--28 ounces total
1 can cream of chicken soup--10.75 ounces
1/2 chopped onion
As much black pepper as you like
1 package of cream cheese--8 ounces
Garnish with chopped green onions, crumbled bacon and shredded cheese

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper. 

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined. 

4. Garnish with green onion.