Chicken Salad

Here it is, my chicken salad!  Now, this is not my mother's delicious chicken salad.  Her recipe is nearly impossible to replicate!  This is my own concoction.  I like my chicken salad a little dry and with lots of crunchy additives!  Of course like anything else I ever post, tweak it to your liking!

Chicken Salad

1 whole chicken chopped (roasted or boil your own)  
1 cup    mayo
1/4 cup mustard
1 tsp.    salt
pepper to taste
1/2 cup dried cranberries
2-3 stalks of celery (including celery leaves)
1 small granny smith apple

Directions:

-finely chop the chicken and dice the celery and apple.
-add mayo, mustard, salt, and pepper to a large bowl and whisk together.
-add diced chicken, celery, apple and dried cranberries to mixture and combine.

I think the flavor of the chicken salad is the best if it sits in the fridge for a day.  Serve on a bun of your choice, or it's great in lettuce cups for a low carb option, or in a wrap with tomato and lettuce! 

Enjoy!!

Campfire Chili

This weekend we went camping and had a blast!  Naturally, my only concern was, "What's the menu going to be?!?!?!"  :)  Of course since we were camping, I definitely wanted to have a pot of chili hanging over a fire pit.  I felt like I owed it to mother nature to use the fire we built to cook something.  ;)  So this is a pretty basic chili, but it's a good base to have in your chili repertoire.  Then you can add and subtract to it as you please.  I think this version is good like it is with the usual toppings or maybe with Fritos!!  Mmmmmm, can you tell I'm prego?  Ha ha! Enjoy everyone!

Campfire Chili

1    pound ground beef
1/2 large red onion (diced)
1    large jalapeno (diced)
1    red bell pepper (diced)
2    roma tomatoes (diced)
1    15 oz can of crushed tomatoes
1    15 oz can of black beans (with juice)
1     cup of water
1    campfire (optional)

1 1/2      tbsp. chili powder
1 tsp.      salt
1/2 tsp.   cayenne pepper (I usually double this but it makes it pretty spicy)
1 tsp.      garlic powder
1 tsp.      onion powder
2 tsp.      cumin powder
1/2 tsp.   curry powder (trust me)
1 tsp.      brown sugar

Directions:

-In large deep pot, sauté ground beef in 2 tbsp. of oil with all the spices until browned.
-add onion, jalapeno, bell pepper, and tomatoes and sauté for 4-5 minutes
-add in tomato sauce, water and black beans with juice.  (add more water if too thick)
-simmer for 30-45 minutes.

Serve with any yummy chili toppings you can think of!!!  Enjoy!

Orange Beef (or Chicken)!!

Today I wanted to share my yummy orange beef (or chicken) over rice!  If you aren't a fan of "orange" you can just leave it out and it will still taste amazing!  (I only know this because I forgot to put the orange in one night).  If you are a "prepper", this recipe is easy to prep and store.  Chop all of the veggies and put in a container, mix the sauce together and put in a container and store in fridge.  You could also dice up the chicken or beef ahead of time as well and store.  You need to have the sauce and all the ingredients chopped and ready to go before you start because this is a quick cooking dinner!  Also, get the rice cooking while you sauté all of the ingredients so it's ready to rock and roll!  Ok, enough blabber, here you go!  Enjoy! 

Orange Beef (or Chicken)!!

2	Chicken Breasts (or 8-12 oz. of ribeye or flank steak)
1	Onion
2	Jalapeno
2	Cloves of Garlic
1 tbsp.	grated ginger root
1	Broccoli Head
1	Red Bell Pepper
1	Lime
1/2 cup	chopped cilantro
1/3 cup	Corn Starch
Sauce
1 cup	water
1/4 cup	Soy Sauce
2 tbsps.	Vinegar
1 tsps ea	powdered onion and garlic
1 tsp.	cayenne pepper
1 tbsp.	Hot Chili Paste (or Sriracha Sauce)
1/4 cup	Orange Juice Concentrate
3 tbsps.	Sugar

Directions:

-Chop the onion, jalapeno, garlic, ginger, broccoli, and red bell pepper and set aside. 

-In a bowl, mix together the water, soy sauce, vinegar, hot chili paste, sugar and the OJ concentrate and set aside.

-Chop up chicken (or beef) into bit size pieces and toss in corn starch. 

-Pan fry the meat in about 3 tbsps. of light oil until crispy, take out and set aside (do not drain pan). 

-With the heat on medium high, add liquid mixture to pan to deglaze, then add chopped veggies. 

-Sauté on high for 3-5 minutes (add more water if you want it more saucy). 

-Add cooked meat back to pan and cook for 1 more minute stirring constantly.  Turn off heat and add juice of 1 lime and 1/2 cup of chopped cilantro leaves. 

-Serve over rice.

Enjoy!!

Chicken Lime Chili

Hello!!  Today I am sharing my chicken lime chili!  Its spicy and yummy and easy!  I usually do this in my Dutch oven and simmer it for about an hour.  But if you don't have the time, I have done it in a crock pot and it was just as good!  And just like with the Dutch oven, add the lime juice in for the last 5 minutes of the cooking time. 

That's all!  :)

Chicken Lime Chili


Directions:
  
-Sautee chopped chicken, onion, jalapeno, garlic and spices in a few tbsp. of oil for a few minutes. 
-Add can of Rotel, 1 can of black beans, and 1 can of corn (all with juices) 
-Add chicken broth and add 1/2 cup of chopped cilantro leaves.
-Simmer for 45 minutes. 
-Add the juice of one lime in the last 5 minutes of cooking time.

Serve with tortillas strips, shredded cheese, sour cream and lime wedge!  (and anything else you want of course!)  Enjoy!

Whipped Cream Filling

Hi!!! I wanted to share this basic recipe for my whipped cream filling.  It is something that can be use a million different ways.  Layered in trifles, on top of a slice of pie at Thanksgiving, straight from the bowl to your mouth, you name it!  I have used it a couple of times in an Oreo Cookie Trifle thing I made recently and everyone said it was yummy!  It was just layers of chocolate chip brownies, the whipped filling, and crushed Oreos.  Let me know if you make it and what recipe you incorporate it in to! 

Whipped Cream Filling

1 can of sweetened condensed milk
1 cup of white chocolate chips
1 qt heavy whipping cream
small pinch of salt

Directions:

-In a small sauce pan, heat up sweetened condensed milk, white chocolate chips and small pinch of salt until melted.  Remove from heat and let cool to room temperature.
-In a large mixing bowl, using an electric whisk (or stand mixer for all you fancy people), whisk up the heavy whipping cream until stiff peaks form.
-Add the room temperature milk and chips mixture while whisking until fully incorporated.
-You're done!

Yep it's that easy!!  Now let your imagination run wild!!  Below is a picture of my Oreo Trifle. :)  Enjoy!!

Pork Tacos with Green Apple Pico

Ready to put those taco stands to good use?  Here you go!  My favorite pork taco with green apple pico!  And yes you can substitute the pork for chicken (you know who I'm talking too) ;P

 Pork Tacos with Green Apple Pico

1	Pork Loin
1/2	Red Onion
1	Jalapeno
3	Cloves of Garlic
1	Veg Broth (32 oz.)
3 tbsp.	Vinegar
2 tbsp.	Brown Sugar (or honey)
2 tbsp.	Sriracha Sauce
1	Lime
	Pico Topping
1	Cilantro
1	Granny Smith Apple
1	Lime
1/2	Red Onion
1	Jalapeno
1/4 cup	Queso Fresco

-Add pork loin, half of red onion diced, 1 jalapeno diced, garlic, veg broth, vinegar, sugar, sriracha sauce, and juice of 1 lime to crock pot.  Cook pork on low for 8-10 hours. 

-Once done, take out loin and chop up and set aside in bowl.  (add cooking liquid to moisten if you don’t like a "dry taco"). 

-To make the "Green Apple Pico", dice up jalapeno, 1/2 red onion, 1 granny smith apple, cilantro, juice of 1 lime, and crumble queso fresco.  toss to combine and top the tacos!

Serve on tortillas with lime wedge and enjoy!!

Taco Night's Best Friend!!!

I wanted to quickly share with y'all my favorite taco stand.  I did some research, yes research, on the best taco stands and these are it!  There were three major things I needed it to do.  It's made of metal and therefore can be placed in the oven, they are dishwasher safe, and best of all, they collapse for easy storage.  Believe it or not, it is really hard to find tacos stands that do all three of those things.  You can use them for crunchy or soft tacos.  I like using them because it makes filling each taco quick and easy and I just set it on a cookie sheet to bring it right to the table for dinner.  I know they seem a little pricey but most taco stands that are around $7-$10 hold 3 tacos and do not collapse, this one holds 6 tacos and collapses.  (Research!)  Having them verses not having them, I don't know how I lived without them!  I have included another less expensive option, because let's be real, we are talking about tacos stands here.  :P

http://amzn.to/1N5Zk3H

Less Expensive Option: (Holds 5 Tacos)

 http://amzn.to/1CWpMLR

  

Here it is!!!!

Ok guys, here it is!  Welcome to my blog!  This is to take the place of my annoying mass texts!   You're welcome.  This is my very first blog entry (ever in life) so I am a little nervous.  Instead of posting something about food, drink, décor, or any of the other random fun stuff you will find here in the future, I wanted to dedicate my blog to my mother.  She's the best.  Period.  She is my rock.  I can go to her anytime with any issue and know I am being heard without judgment.  She has true unconditional love.  Being a mother myself, I often think, "How could I possibly measure up?"  I try and quickly remind myself how lucky I am to have such an amazing role model in my life. My one wish is that my daughter feels about me, how I feel about my mother.  Through my few triumphs and many fails she has always been there for me 100%.  Even if I didn't always show her the appreciation she deserves, there she is.  Always.  I will end this post now with an assignment for anyone reading this.  Tell the rock in your life that you love them and appreciate them.  Not just today or tomorrow, but always.  I love you mom! 

 

PS: I promise not all of my posts will be mushy gushy.  ;P