Category: Dinner
Oven Baked Chicken Tacos
| March 28, 2013 | Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes |
I am a big fan of fast, and easy dinners. Particularly ones that I tend to always have the ingredients on hand ready to go. When I saw a recipe for oven baked tacos on Mommy? I’m Hungry! I was intrigued. I made my own tweaks and now my family is addicted.
These oven baked chicken tacos are seriously simple. While I can make them from start to finish with minimal effort, the fact that I almost always have shredded chicken in the fridge or freezer makes it THAT much easier on a chaotic night. I made them the first time for Chris and Mike and they both practically licked their plates. I will take that as a seal of approval 
Putting the tacos in the oven to melt the cheese takes the taste to a whole different level. I even made them when we went to Hilton Head Island on the first night we were there because I could have them ready to go within 15 minutes of arrival. NOTE: I really like using the El Paso Stan’N'Stuff tacos with the flat bottoms for these. Makes standing them in the baking dish a lot easier 
Oven Baked Chicken Tacos
by
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients (10 Tacos)
- 2 chicken breasts
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 cup chicken broth
- 1 can refried beans
- 1/2 cup tomato sauce
- 1 1/2 cups shredded cheese
- Taco Shells
Instructions
Preheat the oven to 400 degrees.
In a small bowl, mix together the cumin, chili powder, garlic powder, and salt. Season the chicken breasts with the mixture. Place chicken breasts into a crock pot with 1/2 cup chicken broth. Cook on high for 2 hours or until chicken is done. Shred chicken using an electric hand mixture.
Add the chicken, refried beans, chilies, and tomato sauce to a large skillet. On medium-high heat, stir the contents until they are well combined.
Spoon the chicken mixture into your taco shells and stand them up in a 9×13 baking dish. Top each taco with shredded cheese.
Cook in oven for 10 minutes or until the cheese is melted.
Serve with your favorite taco toppings like: lettuce, tomato, Greek yogurt, salsa, or avocados.
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Homemade Chipotle Bowls
| February 5, 2013 | Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes |
So over the last 9 months I have gushed and gushed about how much we LOVE Savannah but there is a big problem here. While Savannah is full of amazing restaurants and we have had some incredible food, there is one thing missing. Chipotle. You see, when we went to the University of Arizona there was a Chipotle on campus. We got spoiled. At Fort Hood we had one. In Missouri we didn’t but we were only there for 6 months. When we moved here we were shocked to find out that we wouldn’t be getting our burrito bowl fix.
Chris was devastated. So devastated that he emailed corporate laying out some statistics to show them that they should come here. It was hilarious. They even responded and a little birdie said that maybe, just maybe, our favorite fast food chain will be making an appearance in coastal Georgia. Fingers crossed it’s before we move again! However, in the meantime, I have spent some time perfecting a recipe for homemade Chipotle bowls. And I have succeeded. Chris is the ultimate taste tester and he says that recipe is winning.
This recipe can be adapted to your palate. I like a little kick but not too much so we keep the cayenne in check. The longer you marinate the steak the more flavorful it’ll be but it tastes great after only an hour in the fridge. When we can’t have the real thing, this is the next best!
Homemade Chipotle Bowls
by
Prep Time: 15 minutes
Cook Time: 15 minutes
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Ingredients (2 Servings)
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1/4 cup water
- 1 lb flank steak, sliced into 1in thick slices
Instructions
In a small bowl, mix together the oregano, pepper, cumin, and chili powder. Add the garlic, olive oil and water. Mix until well combined.
Place your steak into a large baggie. Pour the marinade over steak, seal the bag, and shake until steak is evenly coated.
Refrigerate for at least one hour.
Preheat grill to a medium-high heat. Grill the steak to your desired amount of doneness. Chop and serve over cilantro lime rice with your favorite garnishes.
Do you have a Chipotle near you? Do you care? Haha
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Salmon Burgers
| November 20, 2012 | Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes |
A couple of summers ago I had the chance to go to Alaska on a cruise with my family while Chris was deployed. I know, I know, it was totally not fair to Chris. The scenery was amazing, the company the best, and the food was perfection.
Ever since that trip though I have been left for a hankering. A hankering for a good salmon burger. While I know it would be impossible to fully replicate the awesomeness that my belly experienced on that trip, nor could I ever dream to compete with the freshness of the salmon, I tried. And I tried again. And then I made these.
These salmon burgers were delicious. Chris and Emmie both ate them up. The trick is roughly chopping your salmon so it’s not too fine. The bigger the chunks, the more moist it stays. Coupled with a refreshing dill mayo these salmon burgers are sure to please.
Salmon Burgers
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (4 burgers)
For Salmon Burgers
- 1 lb salmon filet
- 1/2 cup bread crumbs
- 1/2 cup onion
- 1/4 cup fresh parsley
- 1 tablespoon Dijon mustard
- 1 egg (beaten)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Dill Mayo
- 1 cup mayonnaise
- 1 lemon
- 2 tablespoons fresh dill (chopped)
- Pinch cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
For the Salmon Burgers
Chop your salmon filet into 1/8″ pieces. You can also use a food processor but I find chopping it to retain the juices better. Place chopped salmon in a medium size bowl.
Chop the onion and parsley. Add to the salmon. Add the Dijon mustard, salt, pepper, and egg. Mix well (I use my hands).
Form 4 patties out of the mixture.
Preheat a skillet over medium-high heat. Add some olive oil. When pan is ready, add salmon burgers. Cook 3-4 minutes per side or until middle is flaky.
Serve on whole wheat buns with dill mayo and whatever toppings tickle your fancy!
For the Dill Mayo
In a small bowl mix the mayonnaise, juice of 1/2 a lemon, dill, cayenne, salt, and pepper.
Is there a food that reminds you of vacation?
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Beef and Beer Stew
| October 16, 2012 | Posted by Madeline @ Food, Fitness, and Family under Dinner, Recipes |
A couple summers ago I went to Scotland with my mom and stepdad. While we were in Edinburgh I had the most amazing steak and ale pie. Like I still have dreams about this dinner to this day. I couldn’t tell you the name of the restaurant but I am fairly certain that I could find it again on foot. One of these days I will go back and I will savor that stew again. Until then, I will make due.
Fall is rather lacking so far here in the Deep South. The highs are still in the 70′s and there is a briskness missing in the air. There have been a few days however that have indicated to me that fall will arrive here soon (hopefully). Those fleeting glimpses of brisk temperatures have had me craving that steak and ale pie even more. So I made it my goal to make my own. I’m not kidding myself with my culinary expertise and I didn’t expect to succeed in recreating my favorite stew EVER but I did come up with something rather tasty.
I made this beef and beer stew on a day when we were having friends over to watch Sunday football. All the boys gained entry into the clean plate club. I take that as a seal of approval. While this stew doesn’t fulfill my deep desire to go back to Scotland solely for the food, it can help satiate me for some time. This would be the perfect dish for a chilly fall day.
Beef and Guiness Stew
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients
- 1 lb stew meat
- 5 tablespoons butter
- 1 onion
- 6 tablespoons whole wheat flour
- 12 oz Guiness (or other dark beer)
- 3 cup low-sodium beef broth
- 1 cup baby carrots
- 5 Yukon gold potatoes
- Puff Pastry
Instructions
Chop your onion, carrots, and potatoes. Set aside.
Preheat a skillet over medium-high heat. Add 3 tablespoons of butter. When butter has melted, add the stew meat. Cook for 6-8 minutes, or until the beef has been browned.
Using a slotted spoon, remove the beef and add it to your crock pot.
Add one tablespoon of the butter to the skillet. When butter has melted, add the onions. Cook for 6-8 minutes or until the onions have browned. Add the onions to the crock pot.
Add the remaining butter to the skillet and let it melt. Whisk in the flour and then pour the beer in. Bring the mixture a boil. Once boiling, add it to your crackpot.
Pour the beef broth, carrots, potatoes, salt, and pepper to the crockpot. Turn on high and cook for 2-3 hours.
Serve with puff pastry prepared according to the packaging.
Have you ever had a dish that you kept thinking about years later?
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WIAW
| October 3, 2012 | Posted by Madeline @ Food, Fitness, and Family under Breakfast, Dinner, Food, Lunch, WIAW |
Happy Wednesday folks! I am in full-on party planning mode over here but have been a little under the weather the last couple of days. Chris and I both woke up with sore throats on Monday and they haven’t quite gone away. BOO. As long as it is gone by Saturday I am good to go. Being Wednesday and all means it’s time for another What I Ate Wednesday with the lovely Jenn of Peas and Crayons greatness … who was also in the Huffington Post for her savory pumpkin basil cheesecake spread! Congrats lady
I love how this month is all about Halloween and breast cancer awareness. Baller.
BREAKFAST
An egg and egg white scramble with salsa, fruit, and a pumpkin spice Eggo. You heard that right … a pumpkin spice eggo. BOMB. A cup of iced Starbucks coffee on the side flavored with pumpkin creamer. Double pumpkin = double fun!
LUNCH
I had leftover chicken tortilla soup for lunch because it was the only thing that sounded decent. Luckily for me it is and was delicious. I want to make this every single day.
DINNER
I am still holding a bit on to summer and made blackened fish tacos with tilapia. Seriously yummy.
Overall it was a pretty tasty day of eats … cold and all. Hope you guys have a great hump day
Are you embracing fall or holding on to summer?
Like what you see? Make sure to subscribe to my feed! I would love to hear from you on Facebook or Twitter! Need a daily dose of Emmalyne? Find us on Instagram!
Happy Wednesday folks! I am in full-on party planning mode over here but have been a little under the weather the last couple of days. Chris and I both woke up with sore throats on Monday and they haven’t quite gone away. BOO. As long as it is gone by Saturday I am good to go. Being Wednesday and all means it’s time for another What I Ate Wednesday with the lovely Jenn of Peas and Crayons greatness … who was also in the Huffington Post for her savory pumpkin basil cheesecake spread! Congrats lady
I love how this month is all about Halloween and breast cancer awareness. Baller.
BREAKFAST
An egg and egg white scramble with salsa, fruit, and a pumpkin spice Eggo. You heard that right … a pumpkin spice eggo. BOMB. A cup of iced Starbucks coffee on the side flavored with pumpkin creamer. Double pumpkin = double fun!
LUNCH
I had leftover chicken tortilla soup for lunch because it was the only thing that sounded decent. Luckily for me it is and was delicious. I want to make this every single day.
DINNER
I am still holding a bit on to summer and made blackened fish tacos with tilapia. Seriously yummy.
Overall it was a pretty tasty day of eats … cold and all. Hope you guys have a great hump day
Are you embracing fall or holding on to summer?
Like what you see? Make sure to subscribe to my feed! I would love to hear from you on Facebook or Twitter! Need a daily dose of Emmalyne? Find us on Instagram!
