Sunday, June 3, 2012

Crispy Southwest Chicken Wraps

These were a hearty and easy main dish that everyone in my family really enjoyed.  We chose to use the sour cream as a topping, along with guacamole and salsa, instead of putting it inside the wraps.  

Crispy Southwest Chicken Wraps

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Pioneer Woman's Onion Strings

Here is a delicious and easy side dish splurge that my family never seems to tire of.  They are SO much better than onion rings any day of the week!  

Onion Strings

1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
1/4 teaspoon (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste

Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

Serve plain, on salads, burgers, steaks, you name it!

Rosemary Ranch Chicken Kabobs

I have a few new recipes that I would really like to get up here tonight!  This chicken marinade really hits the spot every single time.  It is a recipe I find myself making time and time again so I knew it was time to share it on my blog!  Give it a try!

Rosemary Ranch Chicken Kabobs
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice 
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast
halves - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 30 minutes.  I like to let this marinate overnight to really let the chicken soak up the fantastic flavors of the marinade.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Monday, January 11, 2010

Diary of a Recipe Addict

Hello.  My name is Megan and I am addicted to recipes.  I love to read cookbooks, cooking blogs, and try new recipes every day of the week.  My family sometimes begs for me to make the same thing that I made before and I often have no idea where I got that recipe/what the heck them are talking about.  So, I have decided to start a blog just about cooking!  I plan to fill my blog  exclusively with recipes that are loved by us (at least those of us with taste buds;P)  Some of my recipes will be healthy (I promise!) others, like the one I blogged about today will most definitely not.  I believe in moderation and occasional indulgences.  If you think you might be interested, please follow me!

Here is my link!: Diary of a Recipe Addict 

Monday, January 4, 2010

Parmesan Garlic Wedges

Well, I see it has been FOREVER since I have been on here again.  Call me crazy, but I am toying with the idea of starting ANOTHER blog.  You know, since I keep up so well with this one?  I am thinking about starting one that is exclusively about cooking.  That way, I can keep things a bit more seperate and people that don't want to look at my food don't have to ;0P I really do LOVE reading cooking blogs, as you can see from my blog list!  I also kind of like the idea of having a blog with just my family favorite recipes.  It would be like a modern day cookbook of my own!

In the spirit of New Years Resolutions, I am going to share a recipe that is pretty darn good for you.  I am sure many of you, like me, are trying to lose a few pounds.  My kids loved these, so I would consider them a definate hit!

Parmesan Garlic Wedges

4 Lg. Russet Potatoes (cut into wedges)
1/2 Tbsp. Italian Seasoning
1/2 tsp black pepper
2 cloves minced garlic
1 Tbsp. olive oil
1/2 tsp. garlic salt
1/4 c. grated parmesan

Preheat oven to 450*.  Place potato wedges in a bowl and toss with italian seasoning, pepper, minced garlic, and olive oil.  Lightly spritz baking sheet with non-stick spray.  Place wedges in single layer on baking sheet.  Bake for 25 minutes.

Sprinkle wedges with garlic salt and parmesan.  Bake an additional 10 minutes.

Here is the Nutritional Info, for those that desire it.
Calories: 232
Fat: 3.8g
Carbs: 44g
Protein: 6.9g

Monday, November 2, 2009

Oven Baked Meatballs & the dog trainer

First, I want to share my Oven Baked Meatballs recipe.  There is nothing fancy about this but I CRAVE these.  I found the recipe a few years back in my MOMS Club group's cookbook.  I love to have them over mashed potatoes.

Oven Baked Meatballs

1 lb. lean ground beef
1/4 c. ketchup
1 T. mustard
1/2 tsp. salt
1/2 tsp. seasoned salt
1/8 tsp. pepper
Dash Garlic Powder

10 3/4 oz. can cream of chicken soup (I use reduced fat)
1/2 c. shredded cheddar
1/3 c. milk
Dash Tabasco Sauce (I add several dashes;)

Combine meatball ingredients.  Shape into walnut-sized meatballs.  Place in casserole and bake, uncovered, at 350* for 30 minutes.  Drain meatballs.  

Mix sauce ingredients together and pour over meatballs.  Bake an additional 10-15 minutes more.  

Serve with rice or mashed potatoes.

Also, here are a few pictures of Quinn, 'training' the dog.

Sunday, November 1, 2009

Halloween 2009 in Photos

Some shots of the kids right before Trick-or-Treating.

Here are the kids acting the part:
It's a bird!  It's a plane!  It's Supergirl!

Quinn: Megatron looking very ready to attack

I'm open!

The kid's pumpkins.  Quinn's is the face, Kade's is the Grim Reaper, & Gracie's is the spider.

The kids watching a Halloween flick on TV & having their annual Halloween candy binge.