Greek Chicken Nachos

 

I have been a brave one lately.

 

Normally I wouldn't even give this recipe a second glance but for some reason I decided to give it a go. Guess what? It's awesome! Of course it's good; it came out of the Taste of Home Casserole book. Everything I've made in there has been super delicious!

 

The best things about a casserole is

1. You can feed your whole family. (Or eat leftovers for 3 days)

2. They're usually pretty simple to assemble.

3. You most likely already have everything you need in your fridge and cupboard.

 

This casserole has the taste and texture of regular nachos but with a Greek flair! Feta cheese, hummus, tomatoes, olives; yes please!

I hope you all will try this. Don't be intimidated! It's really simple and so so so yummy! It's so much fun trying something new! 

 

 

 

Greek Chicken Nachos
Adapted from Taste of Home casserole book

2 large boneless, skinless chicken breasts, marinated
2 (15 oz.) cans garbanzo beans or chickpeas, rinsed and drained
1/2 cup Italian salad dressing
4 cups coarsely crushed tortilla chips
1 (4 z.) package crumbled tomato and basil or plain feta cheese
1 cup chopped tomatoes
1 cup black olives, chopped
2 cups (8 oz) shredded part-skim mozzarella cheese

Marinade
Juice of 1 lemon or 1/4 cup lemon juice
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. ground black pepper
Salt

1. Make sure chicken is thawed. In a shallow glass baking dish, combine fresh lemon juice with olive oil, garlic and black pepper. Mix together with a fork.
2. Place chicken breasts in the dish and turn several times to coat. Let mixture sit for 30 minutes.
3. After 30 minutes, sprinkle chicken breasts with salt. Cook on medium to high heat until cooked all the way through.
4. Meanwhile, place the garbanzo beans and salad dressing in a food processor; cover and process until smooth. Dice chicken. In an ungreased 13-in x 9-in. baking dish, layer half of the bean mixture, tortilla chips, chicken, feta cheese, tomatoes, olives and mozzarella cheese. Repeat the layers.
5. Bake, uncovered, at 325 degrees F for 8-10 minutes or until the cheese is melted.  

Brownie in a Mug

I  hope everyone had a great Thanksgiving!

Ours was so great! We got to see all of our family and spend 3 whole days at home. I just love this time of year, especially the food (of course)! There's nothing like sharing the holidays with family, that's the most important thing. I'm so thankful for both my families and for all the love and support they give to us. That's what i'm most thankful for.

This recipe doesn't have anything to do with Thanksgiving other than i'm thankful that I found it! Since I found this recipe we've had it several times. I already have it memorized, that's how many times we've had it. It's turned to our go-to, last minute dessert because it's so easy and quick! It's perfect for that chocolate craving we all get from time to time but you don't have to wait an hour to make a whole pan of brownies. I added the chocolate chips because without it I felt like it was missing some sweetness, but you can try it without if you want to.

Try this dessert tonight! Your whole family will enjoy it and it's a snap to clean up after too.

 

 

 

 

Brownie in a Mug
adapted from gopromos.com

1/4 cup flour
1/4 cup sugar
1 pinch salt
2 Tbsp. baking cocoa
2 Tbsp. olive oil
3 Tbsp. water
1 palm full milk chocolate chips
Whipped topping or vanilla ice cream (optional)

1. Mix together the dry ingredients
2. Add in oil and water and mix until smooth.
3. Add in a small handful of chocolate chips and mix in.
4. Put in microwave uncovered for 1 minute and 40 seconds.
5. Let cool slightly and serve with whipped topping or vanilla ice cream
Enjoy!

Slow Cooker Chicken Taco Soup

For the most part, I really dislike winter time. Mostly because it's freezing and you have to bundle up EVERY time you go outside. Long gone are the days of going out in a short sleeve shirt. Hmm... I miss spring and summer already! The one thing I DO like about winter is all the delicious warm meals that we get to enjoy. Soups, in particular, are the best lunch and dinner when your toes are frozen!

If you make anything in your slow cooker this week, it has to be this soup!

Dinner cannot get any simpler than this. This is my go-to recipe that I've made over and over again. My husband gets so excited when I made this soup and I get so excited because it's so easy! 

Most of the ingredients are probably in your pantry right now.

So let's get cooking! 

Slow Cooker Chicken Taco Soup
Adapted from allrecipies.com

1 onion, chopped
1 (16 oz.) can kidney beans
1 (15 oz.) can black beans
1 (15 oz.) can whole kernel corn,drained
1 (8 oz.) can tomato sauce
1 1/2 cups water
2 (4 oz.) cans diced green chilies
1 (15 oz.) can diced tomatoes
1 (1.25 oz.) package taco seasoning
3 boneless, skinless chicken breasts
Shredded cheddar cheese (optional)
Sour cream (optional)
Crushed tortilla chips (optional)

1. Place the onion, kidney beans, black beans, corn, tomato sauce, water, green chilies and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker on low heat, cover and cook for 5 hours.
2. Remove chicken breasts from the soup and allow to cool long enough to be handled. Stir the shredded chicken back into the soup and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired.

Pumpkin Pie Pancakes

I love fall!

The beautifully colored leaves, the jacket weather and most of all we get to indulge in pumpkin!! If this delightful pumpkin recipe doesn't get you in the mood for Thanksgiving, then I don't know what will. We made them for dinner last night and I had the leftovers for lunch! I can still taste pumpkin pie in my mouth. Mmmm...

Another cool thing about this recipe is that it's a family recipe handed down from my great grandmother! Its original title is Feather Pancakes, I just added in the pumpkin and spices. So literally this recipe is one of the best homemade pancake recipes out there! Trust me; it's the only pancakes I've made... ever!
Making your pancakes from scratch is really easy too! Maybe not quite as easy as opening a bag and dumping out a pre-made mix into a bowl but they still are really easy. I'm sure it only takes a few more minutes to whip up a batch of home made batter. That way you know exactly what is going into your mix! Cooking from scratch give me peace of mind. :) I can't wait for you to try these!

Pumpkin Pie Pancakes

1 cup Milk
1 Egg
2 Tbsp. Oil
3/4 cup Pumpkin Puree
1/4 cup Water

1 cup Flour
2 Tbsp. Sugar
2 Tbsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Ground Cinnamon
1/8 tsp. Ground Ginger
1/8 tsp. Ground Cloves
Chopped Walnuts (optional)
Fat Free whipped topping (optional)

1. Mix together milk, egg, oil, pumpkin puree and water until smooth.
2. In a separate bowl mix flour, sugar, baking powder, salt and spices. Gradually add dry ingredients to the wet ingredients.
3. Spoon onto hot oiled griddle. Brown on both sides.
4. Serve with a dollop of whipped topping and sprinkle with nuts, if desired.

Makes 6-8 medium pancakes.

WINTER DAY DINNER

Well, Fall is here and Winter is coming whether we like it or not! This dinner is perfect for this time of the year. My husband LOVES potatoes and cheese sauce, which is why he loves this dish so much! It's really easy to put together and it's pretty quick too if your husband will pitch in and help you like mine did. :) Make this once and it will become an instant favorite!

 

 

 

 

 

Winter Day Dinner

Adapted from Taste of Home

 

1 pound groud beef

1 medium yellow onion

2 Tbsp. Worcestershire sauce

1 tsp. salt

1/2 tsp. pepper

8 medium potatoes, sliced

1 (15 oz.) can corn

 

Cheese sauce:

1/4 cup butter, cubed

1/3 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

2 cups milk

4 oz. process cheese (velveeta), cubed

 

1. In a large skillet, cook the beef and onion over medium heat until the beef is no loner pink; drain. Stir in the Worcestershire sauce, salt and pepper.

2. In a greased 13 x 9 baking dish, layer half of the potatoes, all of the meat mixture and corn and remaining potatoes; set aside.

3. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Pour over the potatoes.

4. Cover and bake at 350 degrees F for 1 1/2 hours or until the potatoes are tender.

 

 

I really hope you love this recipe jusy as much as we do. Enjoy!!

Spanish Chicken & Potato Roast

This is a beautiful dish for a bargain! 

Buying chicken thighs can save so much money. I bought a package at Smith's for $5! That would feed a family of four easily. The seasoning is so simple but it has such a wonderful flavor! It's amazing what a few ordinary ingredients will do for chicken and potatoes. Paired with a green salad, it's the perfect Sunday meal!

Spanish Chicken & Potato Roast

Recipe adapted from foodnetwork.com

1 1/2 lbs. large Yukon gold potatoes, cut into 1 1/2 inch pieces

4 cloves garlic, smashed and coarsely chopped

2 Tbsp. extra-virgin olive oil

Kosher salt

1 1/2 lbs. skinless, boneless chicken thighs (5 to 6 pieces)

2 tsp. smoked paprika

Freshly smoked pepper

4 Tbsp. roughly chopped fresh parsley or 4 tsp. dry parsley

1 lemon, juiced

2 large or 3 medium red onions, halved and thinly sliced

Position a rack in the upper third of the oven. Place a large cast-iron baking dish or a rimmed baking sheet on the rack and preheat to 500 degrees F. Put the potatoes, garlic, olive oil, 1 tablespoon water and 1/2 teaspoon salt in a large microwave-safe baking dish and toss to coat. Cover with plastic wrap, pierce the plastic in a few places with a knife and microwave 8 minutes to partially cook.

Meanwhile, pat the chicken dry and transfer to a bowl. Sprinkle with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Add 2 tablespoons parsley (or 2 tsp. dried) and the lemon juice; toss to coat. Set aside.

Remove the hot baking dish from the oven; carefully add the potatoes and spread in an even layer. Scatter the onions on top. Roast until the potatoes start to brown, about 12 minutes.

Flip the potatoes and lay the chicken pieces on top, adding any accumulated juices from the bowl; return to the oven and roast until the potatoes are tender and the chicken is cooked through, about 12 more minutes. Remove from the oven and top with the remaining 2 tablespoons fresh parsley (or 2 tsp. dried).

Preparing the chicken.

Adding the chicken with the potatoes and onions.

Summer Veggie & Beef Saute

Hello Readers!

I have taken a huge break from blogging. A lot has happened in our life and I think things have settled down enough now to where I can get back into it. We just recently moved three hours away from our home and families. It was pretty drastic and we are really sad we had to go but I think this will be a big learning experience for us. Sometimes you just have to take a risk and hope that you are making the right decision. We think we are! My husband is going back to school and we really believe it will help make our life better in the long run. So, wish us luck that the next two years will go by extremely fast! Thanks :)

 

Now, to my recipe. This is one of those dinners that is so versatile. Basically, if you have ground beef in your freezer and some veggies, you can make this dinner! This time I used onion, broccoli, yellow squash and zucchini. You could easily through in a tomato, green onion, mushrooms, peas, carrots, or whatever else floats your boat! Also, as far as I know this recipe is original. My mom is one of those people that just throws things together and they turn out delicious! So I owe this one all to her.

 

 

 

 

Summer Veggie & Beef Saute

Serves 2-4

 

2 Tbsp. Olive Oil

1 medium Yellow Onion, chopped

1 Tbsp. chopped Garlic

1 lb. Ground Beef

2 small Zucchini, sliced and halved

1 small Yellow Squash, sliced and halved

2 cups Broccoli

Salt and Pepper to taste

Sour cream (optional)

 

1. Heat olive oil in large pan. Add garlic and chopped onion. Saute until onion is transparent.

2. Add ground beef and brown.

3. Meanwhile, steam vegetables until tender.

4. Add vegetables to the beef mixture and stir until combined.

5. Salt and pepper to taste.

6. Serve with sour cream on top. It's delicious!

 

 

Please feel free to comment or leave suggestions below. Thanks!