Jerked Chicken Marinade - picture needed

Very, very tastey and unique!  Beware, this is not for the "plain Jane" type of eater.

1 1/2 lbs chicken breasts, halved
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded, diced (I will do half of this if I'm cutting down the spice)
3/4 cup soy sauce
1/2 cup vinegar
1/4 cup extra virgin olive oil
2 T brown sugar
1 T chopped fresh thyme (I never have fresh so I use about 1/3 to 1/2 T of dried)
1/2 tsp ground cloves
1/2 tsp ground allspice

Throw everything but chicken in blender or food processor and blend until well mixed.  Place chicken halves in liquid in refrigerator for 6-8 hours.  Grill, Bake, or Pan fry your chicken until juices run clear.  Serve over rice if desired. 

I've used leftovers of this as the center of the Greek Taco recipe instead of the sausage and it was great!

Bean Quesadillas - Needs picture

Meatless, but filling! These Bean Quesadillas are far more delicious than they sound.  You have to give them a try before you can really judge this recipe. 

1 T   Extra Virgin Olive Oil
1 Green Bell Pepper, sliced to your taste
1 Onion, finely chopped
2 cloves Garlic
1 (15 oz) can Black Beans, rinsed, drained
2 Tomatoes, chopped
5 oz (roughly 5 oz.) Corn
Tortillas of your choice (corn for gf)
Cheeses
Olive oil for cooking quesadillas on frying pan

Cook green pepper in 1 T olive oil on medium heat.  Add onion and cook until both are soft.  Add garlic, beans, tomatoes, corn until well heated.  Mix well in pan.  Shred your cheese.  In a frying pan place just enough olive oil to coat and place your tortilla down in the pan.  Spread cheese on tortilla, then put desired amount of the bean filling.  Fold over and flip once cheese is melted. 
The quesadillas should be slightly crispy outside and warm and cheesy inside.  Top with salsa, more cheese, sour cream, olives, green onions, or whatever floats your boat.  :) Enjoy!

Awesome Pork Chops (slow cooker)

Awesome Pork Chops (Slow Cooker edition)

I tried these tonight and they were amazing!  Pork chops are like a game to me.  I'm sure you've played it too.  You know the one.  "Don't Let The Pork chops Dry Out!"  (To me it sounds like a game title).  Ok.  Sad excuse for humor is over.  Now on to the recipe!

Here is the original recipe.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning (this came with my spice rack and I thought I'd never use it.  It's made up of Sage, Oregano, Thyme, Rosemary, Basil, and Salt)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 thick cut boneless pork chops
• salt and pepper to taste (I won't lie - I used a lot of pepper)

Directions

1. Cut small slits in each pork chop with the tip of a knife and season with salt and pepper.
2. In a frying pan, heat some oil and garlic on medium heat.  When hot, cook pork chop for about a minute on each side.  This is the step where I added my pepper.  I did a dash on each side of the pork chop while it seared in the pan.
3. In the crock pot, whisk together the olive oil (use remaining from pan + any more to make 1/4 cup), chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Place pork chops into the slow cooker, cover, and cook on High for 4 hours (The original directions said high for 4 hours but I did high for about 2 hours and low for 2 hours). Baste periodically with the sauce.

Serve with rice (I did a 50/50 white and brown rice) and veggies.  We poured sauce over the top of the rice and veggies.  YUM! 
To save time:  The original recipe did not call for searing the pork chops in a pan before slow cooking, but I thought it would just make them more "awesome" if I did.  Your choice. 

Zuppa Tuscana Soup

You can definitely say that I am way behind on posting recipes. My goodness!

Anyways...keep plugging on.

Zuppa Tuscana Soup (Original recipe here)

1/2 lb bacon
1/2 lb chicken Italian sausage or bulk sausage of your choice (we like spicy)
4-5 potatoes, diced
1 onion, chopped
3-4 garlic cloves, minced
6 cups chicken stock (some can be replaced with water - I forget what ratio I did last time)
2 cups half and half
Spinach, amount that you like - The original recipe calls for kale and I've never had that on hand so I add in some frozen spinach last second (do it too early and your soup turns green)
salt and pepper, to taste
Parmesan cheese

Cook bacon.  Cool and chop. In a large pot, cook the sausage, onions, and garlic until the sausage has browned. Crumble sausage as you cook it.  Cook potatoes until tender in your chicken stock.  Add half and half, bacon, sausage and onion mix.  I usually let it simmer for an hour or so.  Add seasonings and spinach and cook for 5 minutes or so.  Serve nice and hot and topped with cheese. 

Mexican Lasagna

This is an absolutely delicious recipe!  It is simple and quick too.  Try it out!  I give it 5 out of 5 stars!  What would make a good veggie side for this one?

Mexican Lasagna

• Ground beef (about 1 lb)
• Taco seasoning for 1 lb of beef
• 1 onion, chopped
• 1 can (about 14 oz) beans of your choice (I used kidney, but want to try black next)
• 1 can diced tomatoes (about 14 oz)
• Corn tortillas, cut in strips
• Shredded cheese of your choice

Cook onions and ground beef until browned and onions are cooked to your liking.  Add seasoning and cook accordingly (add the amount of water, etc).  I did add extra water to keep it moist during the half hour of baking. 
Combine tomatoes and beans in a bowl.
Cut corn tortillas into strips

Take a Casserole dish and layer the ingredients:
1/2 of the bean and tomato mixture
Some tortilla strips, overlapping
Cheese
1/2 Beef and onion mixture
1/2 bean and tomato mixture
Some tortilla strips, overlapping
Cheese
1/2 beef and onion mixture
Some tortilla trips overlapping
Cheese
*You can mix in more layers of cheese on top of the meat or beans if you like lots of cheese.

 Bake at 350 degrees for 30 minutes.

Enjoy!

  

Original recipe was taken from here, before I made the changes. 

Enchiladas with Homemade Sauce

Chicken Enchiladas with Homemade Sauce

I got the original recipe for the beef enchiladas here and the sauce here, but I've made changes so you'll have to read my versions of them below. :)

Day 1:  I like to make this into two meals.  Take some chicken and place in crockpot with a jar of salsa and a 1/2-3/4 cup of water.  Cook in the crockpot for the day.  Pull out chicken and shredd it.  Discard any bones or skin unless you used boneless, skinless.  Use leftover liquid in the crockpot to add to the shredded chicken.  This will keep it moist and flavorfull.  Use shredded chicken for chicken tacos.  Use leftover meat for chicken enchilada recipe below. 

Chicken Enchiladas

At least one lb shredded chicken, cooked

1 onion, chopped

1 green pepper, chopped

olive oil

1 Tblsp chili powder

1 tsp ground cumin

red pepper flakes (optional for spicy flavor)

12 corn tortillas

shredded cheese - whichever type you prefer

Enchilada sauce - the amount you desire (as you can see from the picture, we like to use a lot).

To make filling:


Cook onion, green pepper, and olive oil on medium/medium low heat in a sauce pan until tender.  Add cooked chicken and spices.  Add water if it gets too dry.   

Enchilada Sauce


It's a little darker in color than this picture shows

 Make it ahead of time or as you make your filling.


Combine:

• approximately 1/2 can tomato sauce or (1 cup/8oz)

1 (14.5 oz) can diced tomatoes

2 Tblsp chili powder

1/2 tablespoon dried oregano

1/2 teaspoon paprika

1 teaspoons ground cumin

1/2 teaspoon ground black pepper (or less if you want to tone down the spice)

1 clove garlic, minced

1/2 onion cooked, cooked until tender

add water if consistency isn't to your liking

• (You can add a pinch or so of sugar to give it a sweeter flavor if desired)

Enchiladas:

Place a little bit of sauce inside the baking dish you choose, to coat the bottom.  Microwave or heat corn tortillas in oven until they are softer and easier to handle.  Add filling and some cheese to each tortilla, roll, and place in a pan with the seam down against the bottom.  Once you've filled your pan with enchiladas, pour enchilada sauce over them and top with cheese.  Bake in 350 degree oven for 20 minutes or so. 

Greek/Mediterranean Tacos

GREEK/Mediterranean TACOS

Anthony and I came up with this recipe ourselves.  We call it Greek Tacos (thanks to Diane for helping us name it) because it tastes like Greek food even though it's not especially Greek. :)

 Ingredients:

• Corn tortillas - (pitas would make it more Greek, but more expensive/difficult too)
• Mozzarella cheese
• Breakfast sausage, cooked (gf) or leftover Jerked chicken, cut up into small pieces (preferable)
• Tomatoes, sliced
• Spinach, cooked or raw, however you like it
• Mushrooms

And top it with:

• Cucumbers
• Italian dressing - just a couple drops (Wishbone or other GF version)
• Feta Cheese (or Parmesan cheese if you are like us and don't have Feta around the house) 
• Romaine Lettuce, shredded

I put down corn tortillas on a baking sheet, covered them in cheese, mushrooms, spinach, cooked sausage or chicken, and tomatoes. I put them in the oven long enough for it to get hot and the cheese to melt. Anthony threw on cut up cucumbers as they came out. I rolled it up like a taco and ate them like that and they were delicious, but Anthony also added a little Italian dressing, Parmesan cheese, and shredded lettuce to the top. I had a bite of his and it tasted amazing.

Messy goodness!

"Num num num num num. " - Cookie Monster 

Crockpot Chicken Fajitas

Crockpot Fajitas

(^uncooked in the crockpot - gorgeous!^)

1 large green bell pepper, sliced

1-1 1/2 lbs chicken, sliced

1/2 -1 onion sliced

1/4 cup water

Fajita seasoning

Cumin

Black Pepper

Red Pepper

Garlic Salt, or Salt and Garlic

Oregano

(I sprinkle in the amounts I like but if you like to know how much you should add in you can click here for a seasoning recipe).

Cover and cook in crockpot for 5-6 hours on low.

To create the rest:

Corn Tortillas

Tomatoes

Lettuce

Green Onions

Cheese (your choice)

Sour Cream

Salsa

Mexican Rice

Black Beans

YUM YUM!