Tuesday, November 22, 2011

Nachi Nachos & Burritos

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This is one of the first things my Dad taught me how to cook. This is also one of the things that we all eat. We started off with just nachos and my son convinced me it would be good in a burrito too.

I love spicy food so I always put jalapenos on my nachos. My son does not like to eat the jalapenos but we still cook his nachos with them because he likes the flavor it gives them then he pulls them off. When we make the burritos I always sprinkle jalapeno juice over the mix. We love sour cream and eat a lot of it. We will not eat nachos or burritos without sour cream. However, we do not usually eat them with guacamole because I am the only one who eats it. If I serve this to guests I serve it with sour cream and guacamole.

1 lb Ground Meat
1 Packet Taco Seasoning
1 -16oz Can of Refried Beans
1 Bag of Tortilla Chips (round or triangle shaped)
1 Pack of Burrito Wraps
1 Block of Cheese Shredded (we like sharp cheddar)
Optional Ingredients
Sliced Jalapenos
Sour Cream
Shredded Lettuce
Diced Tomatoes
Taco Sauce
(For the beans & seasoning we like Casa Fiesta. We use Louisiana brand jalapenos.)

Nachi Nachos & Burrito Mix
• Brown ground meat in a skillet on medium heat.
• Mix taco seasoning according to packet directions.
• Add the refried beans and mix thoroughly.
• If mixture is too thick add 1tbs of water at a time until desired consistency is reached.
• Turn heat down to medium-low and cook about 5 minutes.

Nachi Nachos
• Heat oven to 350°
• Place nacho chips on an air bake sheet.
• Spoon 1tbs of mixture on each nacho.
• Put a generous amount of shredded cheese on each nacho.
• Place a sliced jalapeno on each nacho.
• Bake until cheese is melted.
• Serve with any additional ingredients from optional ingredients above.

• Place a burrito wrap on plate.
• Fill wrap with mixture.
• Put a generous amount of shredded cheese over mixture.
• Put any additional ingredients from optional ingredients above.
• Wrap the burrito up. – Fold top and bottom over then fold each side over then flip burrito over.
• Sprinkle cheese over top of burrito.

We do not do well with actually eating leftovers but we always finish the nacho mix off! When we heat it up we sprinkle a little water over the mix so it is not too dry. I also started putting a little jalapeno juice in it to kick up the spice.

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Monday, November 21, 2011

Si Senorita, Chips & Salsa Please!

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I LOVE salsa! We keep fresh salsa in the fridge at all times. I like a thin salsa, not chunky. After making this salsa I realized I love the smell of cumin. This salsa is so easy to make & so good!

***Since this is a fresh salsa, it will not last as long as store bought salsa in the fridge.

10-12 sliced jalapeno peppers (we like the “Louisiana” brand)
½ small yellow onion
1 (14.5 oz) can of diced tomatoes and green chilies
1 (14.5 oz) can of whole tomatoes (do not drain)
¾ tsp garlic salt
¼ tsp sugar
½ tsp cumin

• Put jalapenos and onions in the blender on chop.
• Add both cans of tomatoes.
• Add salt, sugar, and cumin.
• Blend all ingredients on chop.
• Pour the salsa in a covered container.
• Chill salsa in the fridge for a couple of hours to absorb flavor.
• Keep unused salsa in the fridge!
• Serve chilled or warmed!

Tortilla Chips
• We really like “Tia Rosa Megathin Tortilla Chips”
• Put chips in a microwaveable container.
• Sprinkle salt and spices on chips (we use “Rex Cajun Creole Seasoning”)
• Microwave for 15 seconds at a time…until you reach the desired temperature. Shake in between to evenly heat.

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Sunday, November 20, 2011

My Crockpot Italian Chicken

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I have been finding many versions of this recipe on the internet. Many of the pictures that they have linked to this recipe on Pinterest are actually a much more complicated dish. I tried it...then made it my own! We prefer dark meat chicken and we put mushrooms in everything. So here is my take on it.

Crockpot Italian Chicken Pasta

4 Chicken Thighs (fat and bones removed)
1 Packet of Zesty Italian Dressing Spices
1 8oz Cream Cheese (softened)
1 4oz Can of Mushrooms (or 1 cup fresh portobello mushrooms)
2 10.75oz Cans of Cream of Chicken & Mushroom
1/2lb Dry Rotini Pasta

Soften cream cheese. 
Cut and remove the fat and bones from the chicken thighs.
Place all ingredients in the crockpot.
Cook on low for 4 hours.
About 20 minutes before the dish is finished, cook and drain pasta.
When the italian chicken is finished, turn the crockpot to low and pour the pasta in.
Let the pasta sit in the sauce for 10 minutes to absorb the flavor.
Serve & enjoy!
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