Slow-Cooked Creamy Chicken Tacos

I am not ashamed to admit that I could eat Mexican food every day... and luckily my boys share the same sentiment. We definitely have some form of it one to two times per week around here...and I always have tortillas, black beans, avocados, cilantro & Mexican spices on hand as a back up. These are kitchen staples, folks!

During the summer (especially when the temperature is 90+) I don't looooove cooking over a hot stove or around a heated oven. Who does?? We're also tied up in the busyness that summer brings. You feel me?? My solution: heat up your slow-cooker, not your house, and let it do the cooking for you. And if you're craving something Mexican these Slow-Cooked Creamy Chicken Tacos are the bees knees.

Ingredients
3-4 medium-sized chicken breasts
Spice blend: 1 tsp each: salt, garlic powder & cumin; ½ tsp each: pepper & chili powder
1 cup salsa verde
4 oz cream cheese, cut into small cubes
2 green onions, diced

Step One
Rinse off chicken breasts and pat dry. Place in bottom of crock pot and spread spice blend on top.

Step Two
Pour salsa over chicken, then layer cream cheese on top. Cook on high for 6 hours or low for 8, whichever you prefer/works easiest for your schedule.

Step Three
When cooking time is complete, shred chicken with two forks, add in green onions and mix everything together. Leave setting on warm until ready to eat.

Serve with warm tortillas and top with your favorite fixins' (we like red onion, lettuce, tomatoes and avocado)...and of course add a salad or rice & beans to the side. Enjoy, y'all!

Grilled Shrimp Scampi

It's grilling season! My favorite time of year. We cook outside every chance we get... there's just something about fresh food off the grill and eating under the sunset that make me SO happy. Make sure and add this easy-to-follow recipe to your spring/summer grilling rotation!

Ingredients
½ dozen large shrimp, peeled & deveined (leave tails on)
½ tsp each salt, pepper & sugar

3 tbsp butter
1 tbsp extra virgin olive oil

3 cloves garlic, minced
½ lemon, juiced
¼ tsp red pepper flakes
½ tsp parsley flakes

Step One
Make sure and pat shrimp dry with paper towels after they have been peeled/deveined/washed. Sprinkle salt, pepper & sugar evenly on both sides.

Step Two
Grill shrimp for 2 minutes on each side (it is okay if they are a little undercooked as they will continue to cook through in the next step). Transfer to a plate.

Step Three
In an aluminum pie plate, melt butter and mix in remaining ingredients. Cook for 30 seconds then add in shrimp and cook through for an additional minute.

Stir and serve with warm crusty bread and a side salad for a light, simple & yummy dish.


Enjoy, y'all!

Cinco de Mayo Recipe Ideas

My family needs no excuse to eat Mexican food...but we'll take one anyway. :) Cinco de Mayo meal inspiration links are below!

Main Dish
Roasted Chicken, Black Bean & Corn Enchiladas
Creamy Chicken Tacos
Slow-Cooked Carnitas 
Chicken Tamale Pie
Homemade Red Enchilada Sauce

Sides
Southwest Cheesecake
Pinto Beans & Rice
Corn & Black Bean Salad
Sweet Corn Quinoa
Favorite Black Beans

Southern Flair
Fried Okra Tacos
BBQ Pulled Pork Tacos

Enjoy, y'all!

Pulled Pork Tacos with Sweet & Spicy Slaw

Sometimes the best tasting meals come out of the slow cooker! This pulled pork is tender, juicy and full of flavor. It's good "naked," on a bun or how we like it for #TacoTuesday: in a warm tortilla. Combined with the crunch + sweet and spicy flavor of our fave slaw... so so good y'all. This meal is always a win with the fam or company. It is also a win for YOU because it takes minimal prep time -- just let the slow cooker do the work. Winner winner Pulled Pork Tacos dinner!

What You Will Need: 
for the pulled pork
4 lb pork butt or pork shoulder (bone-in), washed & patted dry
2 tbsp each: smoked paprika, brown sugar

1 tsp each: garlic powder, onion powder, salt, pepper, cayenne pepper
Dash of red pepper flakes (optional)
¼ cup apple cider vinegar
3/4 cup water (or chicken broth for more flavor)

for the slaw

1 - 16oz package tri-color cole slaw (shredded green & red cabbage + carrots)
1 small red onion, thinly sliced
¼ cup (reduced-fat) mayonnaise
¼ cup yellow mustard
1 tbsp Dijon mustard
2 tsp apple cider vinegar
3 tbsp sugar
½ tsp each: salt, pepper, cayenne pepper

Directions:
Step One
Pour vinegar and chicken broth in the bottom of your slow cooker.

Step Two
Mix spices and rub over the top and sides of pork. Place pork carefully in crock pot so that rub stays on. Cook on the low/8-hour setting.

Step Three
Pour slaw and sliced red onion into a large mixing bowl.Whisk together remaining ingredients, then pour over slaw. Stir the mixture together, coating the slaw evenly. Refrigerate for at least an hour, or until ready to serve that evening.

Step Four
When pork is finished, remove and place into a deep pan. Take two forks and pull/shred it apart, then pour some of the juices (from slow cooker) on top. I prefer doing it this way instead of putting the meat back in the slow cooker; by adding it a little at a time it will help to keep it from drying out but also keep it from getting too liquidy (<--- made up word).

Serve pork in tortillas and top with slaw + cilantro. Enjoy, y'all! xo




Slaw recipe adapted from The Neely's.

Quinoa-Spinach Bites

These quinoa-spinach bites are the perfect superfood snack! The quinoa, garlic, spinach and touch of cheese are the perfect blend of savory and healthy. You can also swap some ingredients (without compromising flavor) to make it gluten and/or dairy free.

We like to eat these right out of the oven, but I think they are even better as a grab and go out of the refrigerator. Take your afternoon or post work-out snack time up a notch by including these on the list of options!

Note: this recipe will make about a dozen so make sure and double or triple accordingly. After they cool you can store them in your refrigerator for up to five days.

What You Will Need: 
½ cup quinoa
1 cup low-sodium chicken or vegetable broth (you can use water if you prefer)
¼ cup yellow onion, diced
2 cloves garlic, minced
½ cup carrot, shredded
1 cup frozen chopped spinach, thawed and liquid removed
¾ cup plain panko bread crumbs (use gluten-free if preferred)
2 eggs, lightly beaten
2 tbsp Parmesan cheese, freshly grated*
1 tbsp parsley flakes (or equivalent of fresh parsley)
½ tsp salt
¼ tsp red pepper flakes (optional)

Directions: 
Preheat oven to 375°

Step One
Thoroughly wash and drain quinoa. Add to small sauce pan along with broth and bring to a boil on medium-high heat. Once at a boil, cover and simmer for about 15 minutes (or until all liquid is absorbed).
Tip: Anytime I make quinoa as a side I like to save about a cup so I can make these bites the next day.

Step Two
After letting quinoa cool for about 10-15 minutes, mix together with the remaining ingredients. Form into small (flat) patties, place on a parchment paper lined baking sheet, and bake for 20 minutes.

*If you want to go the dairy-free route but still want a flavor similar to Parmesan try swapping in nutritional yeast.


Enjoy, y'all!

Spicy Turkey Lettuce Wraps

Friends, this right here is a a goody! The taste is quite comparable to your favorite lettuce wraps from that famous Chinese restaurant chain we will leave unnamed. ;) Don't get me wrong, I love those wraps—and chicken fried rice for that matter—BUT sometimes when you find an at-home hack you just gotta share the deets!

This is an easy weeknight meal that is naturally dairy-free and can be gluten-free (with a simple substitute). It's healthy, delicious, filling, the list goes on. AND the children (at least around here) scarf it down—I think they enjoy scooping and rolling their own wraps. Fun + healthy eating =

You can either marinate lean ground turkey or use leftover chicken from another meal. I'm all about a leftover repurpose! Whichever poultry you choose, you marinate it in a delicious blend of flavors, then quickly cooked up on the stove and serve in cool, crisp lettuce wraps with a yummy cucumber-cilantro relish on top. What more can I say to entice you? Try this recipe. Trust me.

Ingredients for the turkey wraps
3 tablespoons honey
1 tbsp sriracha
1 tbsp chili garlic sauce (you could use 2 tablespoons of chili garlic sauce OR 2 of sriracha if you only have one of the ingredients on hand)
2 tbsp + 2 tsp low-sodium soy sauce, divided
Juice from one lime
1 tsp ground ginger
2 tablespoons extra virgin olive oil + 1 tsp, divided
1 pound lean ground turkey
4 green onions, diced
2 tablespoons fresh garlic, minced
1 tbsp cornstarch
1 head of iceberg lettuce, washed and divided into leaves
Optional: additional soy sauce, Chinese mustard

Ingredients for the cucumber-pepper relish (optional)½ cup cucumber, diced
½ cup red onion, diced
½ red bell pepper, diced
¼ tsp each salt & pepper
Splash of lime juice

Step One
In a medium-size mixing bowl, stir together honey, sriracha, chili garlic sauce, 2 tbsp soy sauce, lime juice, ginger and 2 tbsp olive oil. Mix turkey into bowl and let marinate for 20 minutes (at room temperature).

Step Two
In a small mixing bowl, stir together the cucumber, onion, red pepper, salt, pepper and lime juice. Cover and put in refrigerator until ready to use.

Step Three
Heat remaining oil on medium in a large skillet. Sauté green onions and garlic for 2-3 minutes, or until cooked through.

Step Four
Add in meat mixture and cook, stirring/breaking up meat occasionally, about 6-7 minutes or until no longer pink.

Step Five
In a ramekin or other small bowl, mix together cornstarch and remaining soy sauce. Add to pan and cook through for an additional minute or two (this will help to thicken up the meat mixture).

Serve immediately with lettuce leaves, cucumber-pepper relish, additional soy sauce/Chinese mustard/Sriracha, alongside some edamame, if desired.

Enjoy, y'all!

Recipe adapted from Simply Scratch. 

Everything Breakfast Bake

Weekends are meant for enjoying savory breakfasts! This egg bake is an easy throw-together that's hearty and delicious...and a go-to meal in the Fry house! I use this same recipe often and just switch up the protein/veggie ingredients based on what I have on hand. Serve with some fruit and I guarantee all will enjoy. :)

Ingredients
2 tbsp + 2 tsp extra virgin olive oil
1 small potato, thinly sliced
½ cup red onion, thinly sliced
½ lb sage sausage (or whichever flavor you prefer)
3-4 handfuls fresh baby spinach
1 cup sharp cheddar cheese, shredded
5 eggs 
¼ cup half & half (or milk)
1 tsp each: salt, pepper & oregano 
½ tsp thyme
¼ tsp garlic powder
1 package crescent rolls

Preheat oven to 400°.

Step One
In a cast iron skillet, heat oil on medium heat. Sauté potatoes, onions, salt & pepper for 15-20 minutes, or until soft/slightly browned. Remove potatoes and set aside.

Step Two
Using same skillet on medium heat, crumble the sausage and cook until no longer pink. Set sausage aside and wipe out grease.

Step Three
Pour remaining oil into skillet. Sauté spinach until wilted. Set aside.

Step Four
Beat eggs and half & half in a small mixing bowl. Stir in remaining spices. 

Step Five
Lightly grease a 9x13 pan with non-stick cooking spray. Spread the crescent rolls across the bottom, making one crust. Spread the potatoes, sausage, spinach & cheese across the pan, then pour the egg mixture on top.

Bake for 15-20 minutes, or until set. Let sit for 5 minutes before serving.

Enjoy, y'all!