southwestern chicken casserole

While most people aren't so thrilled with the end of Summer, I really don't mind it. I love the chilly weather, the layers and the coats, the return of hot coffee, and the change in seasonal cuisine. I've said it before and I'll say it again - casseroles are one of my all-time favorites. You really can't screw them up, and they're almost always delicious. I tend to make the same ones over and over (ahem, tuna noodle), but I do like to brand out. For my first new casserole of the season, I made a Southwestern version. Is there anything Southwestern about it? I have no idea. Readers from New Mexico - feel free to weigh in! It has salsa, and I think to those of us out on the East coast, anything with salsa in it is "Southwestern." Whatever. It's good, try it out. Here's what you'll need:

• 2 servings rice, cooked
• 1 large chicken breast
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• Dash of black pepper and salt
• 1 package cheddar/monterey jack shredded cheese
• 1 can cream of mushroom soup (or chicken, your choice)
• 1 small onion, chopped
• 1 jar medium, chunky salsa

steak picadillo soft tacos

Confession: I love tacos. I make the chicken tacos featured on the blog awhile back all the time. I'm obsessed. I was craving them again tonight, but I came across a different taco recipe, and decided to give it a whir. Shocker: it was awesome! Here's what you'll need:

• 1 tablespoon extra-virgin olive oil
• 1 12-ounce strip of skirt steak
• 3/4 cup canned diced tomatoes with jalapenos
• 1/3 cup halved drained pimiento-stuffed green olives
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/2 cup feta cheese
• 8 corn tortillas

chicken quesadilla

It's funny, everytime I write the word "quesadilla" I have flashbacks of Napoleon Dynamite. Anyways, I had a craving for them (no matter how you pronounce it) tonight. If you know me well, you know I have a not-too-secret love of Qdoba. However, I decided to be motivated and make my own tonight. I haven't made them in quite awhile, and forgot how easy they actually were. Here's what you'll need:

• 1 chicken breast
• 1 pack of large flour tortillas
• 1 jar of salsa (the chunkier, the better)
• 1 package of Mexican cheese (cheddar & monterey jack)
• Salt and pepper

Begin by seasoning the chicken breast with salt and pepper. Then sauté it in a medium non-stick pan over medium heat. I used olive oil and a little minced garlic for this part, but that's totally optional - I just always cook chicken like that. Once the chicken is cooked through, shred it into decently small pieces (the smaller the better - it'll make the quesadilla way easier to eat).

Now you're ready for the main show. In the same pan over medium heat, put a dollop of olive oil and place a tortilla in the pan. I like to swish it around with my hand real quick to spread out the oil. Quickly place 1/3 of your chicken in a line across the center (note: I get three quesadillas out of 1 average-sized chicken breast). Next, place a tablespoon (or two) of salsa over the chicken and cover everything completely with a handful of cheese. Fold the quesadilla over the contents, leaving a little bit of a lip (see picture). This will help when you flip to the other side, as the contents shift a bit.

Let this sit for just a minute or two, until the cheese begins to melt nicely. Flip the quesadilla with a large spatula and brown the other side. Remove from the pan and let sit for a few minutes to cool. Slice into quarters and serve.

I made the homemade guacamole recipe again with this for dipping, and it turned out to be a pretty freaking delicious little meal. I probably could've served it with rice or veggies, but I ate all of the quesadillas myself (they could easily feed three people).

Bon chappétit!

steak fajitas w/ guacamole

Last night I decided to be wise and use up some of the random items I had laying around in the fridge. I had a lot leftover form the Mexican chicken the other night.  I decided to try and whip up some steak fajitas, and they turned out pretty sweet. I also stumbled upon an amazingly easy way to make homemade guacamole. Here's what you'll need:

• Flour tortillas
• Sirloin steak
• Salsa, medium hot
• Peppers (green, red, yellow)
• Cheddar cheese
• Taco seasoning
• Avocado

First, the guacamole. All I seriously did was mash up 1 avocado and mixed it with one heaping spoonful of salsa. I got the chunky, medium hot salsa. It already had onion, garlic, cilantro, jalapeno, etc. mixed in. This made plenty for me, probably enough for two. It was fantastic. If you like guacamole, definitely give it a try.

On to the fajitas. begin by browning the steak on both sides in a non-stick skillet over medium heat with just a dollop of olive oil.  Next, slice up the steak and add back to the skillet, along with the taco seasoning and water, per the directions on the package. Once the liquid reduces, you're ready to build the fajitas.

I simply layered slices of steak with a few strips of pepper, cheese and a teaspoonful of salsa.  Once wrapped, I topped each fajita with a nice layer of guacamole. It was faaaaaantastic! Definitely a must-try.

Bon chappétit!

mexican baked chicken

I'm noticing a trend with my chicken recipes of late - I seem to REALLY be into stuffing chicken.  Or rolling it around vegetables.  Odd, right? Maybe not, because they all seem to be delicious.  Anyways, last night I tried a "Mexican" (I put that in quotes, in case it's not really very Mexican) chicken, and again, I loved it.  Here's what you'll need:

• Chicken breasts
• 2 cups Panko breading
• 1 package taco seasoning (I like Old El Paso's)
• Chopped peppers (I used red, green and yellow)
• Chopped mushrooms
• Cheddar cheese
• Salsa (I recommend medium-hot)

Start by cutting a nice slit into the chicken breast. You can also just completely butterfly it if you find that easier. Stuff inside a healthy dose of the peppers, mushrooms, cheddar and salsa. Close the chicken breast back up and secure with some toothpicks.

Next, combine the breadcrumbs and taco seasoning in a shallow dish. Evenly coat your chicken breast with the breading, patting it down to really make it stick.

Bake in a greased baking dish covered for 30 minutes at 350 degrees. Uncover and bake for another 5-10 minutes, or until the juices run clear.  Lastly, top with some additional cheddar, and bake for just a couple final minutes to let this melt.

This was a seriously awesome dish.  I ended up serving it with additional salsa on the side and some yellow rice, along with the leftover peppers.  Definitely a spicy change of pace for summer.

Bon chappétit!

chicken tacos

This past Sunday I was at Dan's as always for dinner. We decided to revisit one of our favorites - chicken tacos! Super easy, but we love them so much that I decided to post the recipe (along with an actual photo of the elusive Dan).  Here's what you'll need:

• 1 lb. of chicken
• 1 hard taco kit from Old El Paso (of course)
• 1 packet of OEP taco seasoning
• Guacamole
• Salsa (preferably hot)
• Sour cream
• Arugula 
• Cheddar cheese

Make the tacos exactly per the box directions.  In case you don't by that boxed kit, basically just sauté the chicken, the slice and simmer for 10 minutes with 1 cup of water and the taco seasoning.  Preheat your oven to 325 degrees and bake the taco shells in a baking dish.  The add chicken to each and top with cheese and cook until the cheese melts. Finish with the topping of your choice and you're done. We love them with arugula.  I finish mine with guacamole and salsa; Dan loves his with Ranch dressing...whatever the heart desires!

Bon chappétit!

On a side note, I have to give Dan credit. He prepared the entire meal pictured above this week. I was busy with Arts 'n' Crafts (shoutout to Krafty Kats!), preparing our Team ViVa shirts for next weekend's Urban Dare (he's the "Vi," I'm the "Va"). Wish us luck - we want to win that damn cruise!