Tuesday, December 26, 2017

Chicken Burritos

Chicken Burritos Recipe

1 box
Zatarain's Spanish rice
1 1/2 c
chicken broth (low sodium)
2 Tbsp
margarine or butter
1 can(s)
black beans
1 can(s)
Rotel diced tomatoes with lime juice and cilantro
1 pkg
Tyson grilled chicken breast strips
1 pkg
tortillas, flour
1 c
shredded cheese (three cheese blend)
1 c
sour cream
lime (squeezed into burrito mix)
1/2 c
cilantro, fresh (rough cut)

(borrowed from Just a Pinch Recipe Club) https://www.justapinch.com/recipes/main-course/chicken/chicken-burritos.html

How I made this. I cooked the chicken from frozen (I am a bad planner) in my instant pot with a little garlic and paprika, and a little water.

When the chicken was done - I shredded it, then I poured the water and rice in a deep pan, added the black beans and tomatoes, plus the chicken. And cook according to directions.

After that, I put a big spoonful of the mixture in a tortilla with shredded cheese, and saved the sour cream for the side. If you heat sour cream it can be a bit weird if you have to reheat it. And then spray a pan with cooking spray and fold both ends in when making the pocket and heat them in the pan so that they get lightly brown on both sides and have a little crunch.

These were very tasty. Only thing I wish is that it had a bit more spice. I advise putting some paprika, or cayenne on the mix before putting it in the tortilla. 

This also made enough for dinner (for 3 people) plus lunch for two days. 

Friday, February 3, 2017

Creamy Herb Chicken

Quick & Easy Creamy Herb Chicken | http://cafedelites.com

For The Chicken:
  • 4 chicken breasts (pounded ½-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • ½ teaspoon each of dried thyme
  • salt and pepper, to season
For The Sauce:
  • 1 tbsp Lawrey's garlic salt with parsley
  • ½ teaspoon each of dried thyme
  • 1 1/4 cup milk
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp of flour
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  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme, for about 1 minute, or until fragrant.
  4. Stir in milk and season with salt and pepper, to taste.
  5. Bring to a boil; add the flour to the centre of the pan, quickly stirring with a whisk, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
This is a modified recipe that was posted on cafedelites.com

Thursday, December 8, 2016

Holidays Festivities

Holidays Festivities

Are you ready for all the holiday festivities to start?
I sure am.
I have worked hard to have a wonderful season. And we all deserve the fun and family filled days ahead. I truly enjoy my family. Yes some of them drive me nuts. But I wouldn't have it any other way. They mean well. And well everyone is different. That is what makes the world so darn wonderful.

Up coming we have a family party on Saturday, cookie baking on Tuesday, then I have to make lasagna for my coworkers gifts (they asked for it) on the weekend, then it's a day of vacay to go to casino (part of my hubby's gift) and then it's the holiday. 

I love this time of year.
It doesn't help I am a December baby and I get to celebrate all the feels this time of year. I have grown quite accustomed to it. And now I quite enjoy it.

I hope you all have a wonderful holiday, whatever you celebrate, or even if you don't celebrate... just enjoy the day. 

And I also hope your New Year is glorious and better then this year (even if this year was great, there is always room for improvement).

Thursday, July 23, 2015

Delicious Crockpot Cube Steak and Gravy

Delicious Crockpot Cube Steak and Gravy

Hi all.
I picked this recipe because my daughter likes cube steak. And normally I cook it the same every time. I soak it in Italian dressing and then fry it in a skillet with a little more Italian dressing.

But this recipe is so much better! And easy. This could be ready for you when you get home from work tonight!

Crockpot Cube Steak and Gravy
4-6 cube steaks
2 cans of cream of mushroom soup
1 packet of onion soup mix
3/4 cup of water

Pour all the ingredients in to the crockpot and then cook on low for 8 hours or high for 4 hours.

Serve with mashed potaotes or rice and a vegetable.


I hope you enjoy.
Have a wonderful day.

Friday, June 12, 2015

Crockpot Cheesy Chicken and Rice

Crockpot Cheesy Chicken and Rice

Hello everyone!
How is every one doing? Here in Rochester, we have been getting way too much rain. I like it, just makes it hard to do anything, like my new favorite hobby HIKING! I just love taking my dogs and going hiking, running up hills and experiencing nature. It's a lot of fun. I really need hiking boots though, my sneakers aren't cutting it.

This crockpot dinner is so easy, there is hardly any prep and it's so good. But I did change a few things to make it more tasty and healthy.

Crockpot Cheesy Chicken and Rice

4 pieces of chicken breast (skinless and boneless)
2 cans of cream of chicken (you can use no fat, no salt or regular)
1 can of corn (drained)
2 cups of rice (brown or white) or you can use quinoa (prepared according to the directions on the box)
2 cups of cheddar cheese
1 can of black beans (drained) (they aren't in the picture)

In the crockpot put the 4 pieces of chicken on the bottom and top with the 2 cans of cream of chicken soup. Turn the crockpot on for 4 hours on high or 8 hours on low.

Add rice, beans, corn 20 minutes before the cooking time is up. And then when the time is up, add the 2 cups of cheese and mix well.

Hooray, you have a delicious dinner and you barely had to work for it,

A couple tips, if you are really pressed for time, make the rice the night before that way you don't have to cook it and throw the chicken and soup in the crockpot bowl and stick in the the fridge, that way all you have to do in the morning is put in the actual crockpot and turn on. Simple.

Wednesday, May 6, 2015

Parmesan Zucchini and Corn

Parmesan Zucchini and Corn - A healthy 10 minute side dish to dress up any meal. It's so simple yet full of flavor!

Parmesan Zucchini and Corn

Hi everyone.
It's a beautiful day in the neighborhood and there is a good recipe to be had by all.
This recipe is by far one of the best I have had in a long time.
I love corn, love it!
Then there is zucchini, this is one of those veggies mom made you eat when you were younger and you hated it. But as you got older, it became delicious!
Well this recipe has both and let me tell you, it is so good, I would eat it every day!!!


2 tablespoons olive oil
2 cloves garlic, minced
4 zucchinis, diced
1 cup corn kernels, frozen, canned or roasted
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons grated Parmesan, or more, to taste
  • Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  • Add zucchini, corn, basil, and oregano. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice.
  • Serve immediately, sprinkled with Parmesan.

Enjoy this dish, I promise you will love it.

Friday, May 1, 2015

Baked Sour Cream Chicken

Baked Sour Cream Chicken

Hi everyone.
The sunny weather has finally arrived here in Rochester, NY.
It took forever to get here.
It's still chilly at night, but that is ok with me, pretty soon it will be hot at night and my body doesn't like that.

So this chicken is delicious but I did make a few additions.

This is a recipe found on budgetsavvydiva.com.

  • 1 Pound of Chicken
  • 1 Teaspoon of Parsley
  • ¼ Cup of Parmesan Cheese
  • ¼ tsp Red Pepper Flakes
  • Pinch of Salt
  • ½ Cup of sour cream, mixed with a little mayo (mayo is an addition)
  • Panko bread crumbs (addition)
  1. Preheat oven to 350
  2. In a bowl combine - sour cream, mayo, parsley, Parmesan cheese, red pepper flakes and salt
  3. Using a kitchen brush - brush the sour cream/mayo mixture all over the chicken - place chicken in a casserole dish
  4. Sprinkle Panko bread crumbs on top of the chicken, to your liking.
  5. Bake for 35 minutes or till cooked ( 20 minutes if you are making chicken tenders)
  6. Enjoy!
Give it a try and let me know what you think. Really easy, throw in the oven recipe.