Even though Tahoe cooking is in full swing, my family is still expecting dinner The nerve! It truly, though, gives me more time in my happy place, the kitchen. My neck of the woods has been hotter than I like lately, so I’ve been trying to avoid using the oven and further heat the house. Especially upstairs, where we’ll be retiring in a few hours. And on some days, there is only so much our A/C can handle. But, since I’m already cooking for Tahoe, what is one more dish?? And what could be better in the summer than a dish that calls for BBQ sauce?? Finally, if I wasn’t already heating the house, I would have easily ‘qued these up on the grill.
My kids at 9 & 11 are still not 100% on board with spicy food, so I was worried about having just the sriracha sauce this recipe called for. To mellow it, but allow it to still have some kick, I added honey. What are some things you would change or do different? ¡Salud!
2 Tbs olive oil
6 chicken thighs
¾ cup Kinders California Gold BBQ Sauce
1 Tbs Huy Fong Sriracha sauce
1 Tbs honey
Salt and pepper
Preheat oven to 400°. Season chicken with salt and pepper to taste. In a small bowl, stir together BBQ sauce, sriracha, and honey. Set aside.
Heat oil in a large, oven proof skillet over medium-high heat. Add chicken and brown for 3-4 minutes per side. Coat both sides of chicken with BBQ sauce mixture. Bake chicken until cooked through and sauce has browned, about 20-30 minutes.
Prep time: 5 minutes; Cooking time: 40 minutes
*Derived from FoodySchmoodyBlog.com
My house smells like garlic bread right now, at 8:30 pm. Rich, buttery garlic bread. But it’s not. What I’m smelling are these amazing sliders. I haven’t even tried them yet, though I’ve been tempted. The cheese is oozing from within, dripping down the side. Yet another reason to be excited for Tahoe! Just like my Chicken Enchiladas – Tahoe Meal Prep #1, I used prepackaged, shredded rotisserie chicken. This is an incredible time saver that I will use again and again.
These would be fantastic to take on a picnic, tailgating, or that beautifully sunny day spent at the beach. There are so many ways to mix it up, too! Be sure to let me know how these BBQ sliders worked for you and anything you changed or would do different next time. ¡Salud!
2 ½ cups shredded roasted chicken
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce (my family loves Kinders® Organic Mild BBQ Sauce)
12 Hawaiian rolls
12 slices your favorite cheese (I used Havarti)
¼ cup butter
2 garlic cloves minced
Preheat oven to 350°. Coat a 9×13 baking dish with cooking spray. Set aside. In a small bowl, add butter and garlic. Microwave until melted. Set aside. In a medium add shredded chicken, smoked paprika, Worcestershire sauce, and BBQ sauce. Add salt and pepper to taste. Stir to combine.
Cut slider buns in half. I’ve found this work bests when they’re cut all as one. This way they are all uniform in thickness. Place bottom half of slider buns in 9×13 dish. Layer half of the cheese on the buns, top with BBQ chicken mixture, then layer with the rest of the cheese. Top with other half of slider buns.
Brush tops of slider buns with melted garlic butter. Bake until cheese is melted and buns are a golden brown, 10-15 minutes.
Servings: 12 Sliders
Prep time: 10 minutes; Cooking time: 15 minutes
*Derived from BestRecipeBox.com
This is our 3rd or 4th summer Tahoe trip and making most meals ahead of time is getting easier and easier. I’m (finally) preparing our food in aluminum cook-and-carry pans. The plan is to be able to toss them in the recycling bin before we return. Anything to make life easier and enjoy vacation even more. In keeping with that spirit, I found another way to cut a step of the process. A new product I found was shredded rotisserie chicken at Safeway. I would like to say that I pop several chicken breasts or thighs in the instant pot and shred and freeze them, ready to have on hand. But I don’t. Don’t get me wrong, that’s a great idea, just not sure where or how to add it to my “To do” list. Truth be told, I don’t even want to!
When you’re craving enchiladas, give these a try! Let me know how it goes, what you would do different, any changes you make, or any shortcuts I might have missed. I’m always on the lookout for new ideas. ¡Salud!
1 lb cooked, diced chicken (or any diced meat of your choice, even black beans)
2 cups Quick and Easy Enchilada Sauce
½ tsp garlic powder
1 tsp McCormick® Perfect Pinch® Mexican blend seasoning
½ tsp black pepper
1 ½ cups shredded Mexican blend cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 Mi Rancho® organic corn tortillas
*Add some heat with a 4 oz can of green chile peppers
In large skillet, heat chicken through. If using uncooked meat, cook over medium heat, breaking up while cooking. Drain off any fat.
To a medium bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine. Next add ½ cup of enchilada sauce, ½ cup sour cream, and 1 cup of cheese. Mix well.
Preheat oven to 350° Warm tortillas in skillet and spoon meat mixture in center of tortilla. The amount depends on the size of your tortillas. Corn tortillas have a natural side that starts to curl when heated, this helps when rolling the enchiladas. Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray. Combine the remaining enchilada sauce and ½ cup sour cream, spread over enchiladas. Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes. Remove from oven and garnish with your favorite toppings, such as lettuce, tomato, avocado, sour cream, or Huy Fong Sriracha Hot Chili Sauce®.
Your favorite ice cold beer is a wonderful accompaniment. Mexican beers widely available in the U.S., such as Pacifico, Corona, or Modelo. If wine is more your style, try a merlot, blended red, or sauvignon blanc.
Prep time: 30 minutes; Cooking time: 30 minutes
Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!
1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste
1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping
In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.
Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!
Serves: 10 – 12
Total time: 45 minutes
*Derived from ButterWithAStickOfBread
It’s been so long since my last post, and it’s not as if I stopped cooking. No, I’ve still been plugging away, cooking the majority of our dinners. And, I’ve been trying some wonderful recipes! My heart, however, just hasn’t been into blogging. Sometimes updating my blog, after everyone is quietly snuffling in their beds, can be difficult. Sometimes I just want to read. Sometimes I want to get lost in Pinterest. Sometimes I want to check in with my FB friends. Or play Hay Day. Sometimes that is the hard part of being a full-time wife and mom, as well as working outside the home full time. But, as winter sheds it’s coat (yes, we have a Cali version of winter) and spring dawns anew, we can all feel somewhat reborn. Throw aside what has been holding you down, sit outside and soak up the sun. Take a walk and marvel at what beauty springtime brings. Ride a bike and feel the warm breeze on your face. Ahhh, to start anew. It’s a wonderful thing!
What better way to pay homage to spring than wild caught salmon? Don’t get me wrong, I can eat salmon year-round. But there is something about salmon that speaks to warmer weather.
1 tsp packed light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
1 1/2 – 2 lbs skin-on salmon filet
Pepper to taste
1 tsp vegetable oil
1 recipe glaze (below)
3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup
Adjust oven rack to middle position and heat oven to 300°. Combine brown sugar, salt, and cornstarch in a small bowl and set aside. Heat oil in a 12″ oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
Remove skillet from heat and evenly spoon glaze over salmon. Transfer skillet to oven and cook until fillets register 125° (for medium-rare) and are still translucent when cut into, about 7 to 10 minutes. Serve immediately.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Total time: 30 minutes
*Derived from America’s Test Kitchen
You know how sometimes in life you just happen upon something and it turns out to be so amazing you are STILL talking about it? Like the “Cowie” that I bought for my niece when she was two. Cowie is a stuffed Precious Moments cow that I bought on the clearance table outside of a Hallmark store. I know I didn’t pay over $5 for him (if even that), and I had no idea the impact Cowie was going to have on Alyssa. Lys immediately started carting Cowie everywhere with her. I can’t tell you how many times my sister had to turn the car around because Lys had forgotten Cowie somewhere. How Cowie was in Lys’s backpack through each and everyday as she navigated elementary and junior high school. Well, Lys is now in high school. I don’t think Cowie is still tucked away in her backpack, and I know that’s because my sister cannot repair Cowie anymore. He’s too thread bear and been repaired too many times before. So, Cowie rests at home now, waiting for the moment Lys will get home and hold him in her hand again. This recipe, admittedly somewhat less dramatic, is like that amazing purchase you make and can’t get over. When I found this recipe, I read it, I rolled it around in my mind. Thinking of ways to make it mine. This dinner was THE dinner of the week, if not the month!
For the Sauce:
3 cloves garlic
1/3 cup honey
2 Tbs soy sauce (I always opt for low sodium)
2 Tbs barbecue sauce (check out Sweet Baby Ray’s Original)
1 tsp fish sauce
1 tsp white wine vinegar
1/2 cup water
For the Chicken:
1 lb boneless / skinless chicken thighs, cut into bite size pieces
1/2 cup flour
1/2 cup panko
Oil for frying
To make the Sauce:
Add all sauce ingredients to a small saucepan and bring to a boil. Reduce heat and simmer until sauce starts to thicken. Set aside until the chicken is done.
To make the Chicken:
Add flour to a gallon Ziploc bag. In a small, shallow dish (I usually use a Tupperware type dish), whisk eggs together. In a second gallon Ziploc bag, add the panko. To bread chicken, first add several pieces to the flour. Shake your money-maker for all it’s worth! Then dip the chicken in whisked eggs. Finally, add chicken to panko Ziploc bag and again, shake it.
Add oil to a large, nonstick frying pan. Heat to medium high. Cook chicken in batches for 6-8 minutes or until golden and crispy. Chicken should be cooked through.
Add cooked chicken back to pan and pour sauce over, coating chicken thoroughly. Serve over rice and enjoy!
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Serves 4 small portions. For lunch tomorrow, double the chicken and adjust everything else
Total time: About an hour and half
*Derived from Nora Rušev
We all have a “go to” recipe. It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much. This chicken is so incredibly easy, so incredibly tasty. I’m sure you’ll add it to your “go to” list as well. PS – This is not healthy my friends, just a warning.
2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)
Preheat oven to 450°. Line baking sheet with aluminum foil.
Melt butter in a saucepan. Add lemon juice, salt, garlic, and Worcestershire sauce and stir. Set aside.
With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets. Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.
Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes. For more color, turn on the broiler for a couple of minutes. Remove when golden brown. Serve immediately with rice or potatoes.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Serves 4 – 6
Total time: 40 minutes
*Derived from Ree Drummond’s Spicy Roasted Chicken Legs
I know, I can hear everyone now, “Another weeknight pasta?! How many weeknight pastas does one needs? Aren’t they really all the same??” Like Sugar Skulls, I can never have to many weeknight pasta recipes. Somehow, there is always a little twist. And quite frankly, everyone has those, “Oh man, I don’t want to make dinner, nor do I know what to make for dinner” moments. Weeknight pasta is the perfect solution and it’s simple! I don’t like simple – said no one ever.
8 oz uncooked pasta (any small shape that you’d like, I used a mix of what I had on hand)
1 Tbs olive oil (such as my new fave, garlic extra virgin olive oil by Sciabica’s)
1 lb lean ground beef (I use 90%, but 80% is great, too. Or sub with chicken)
1/2 onion, minced
2 tsp dried oregano (if you haven’t tried LiteHouse freeze-dried herbs, I urge you to. Run, don’t walk, to your local market and check out all of the options they have)
1 tsp minced garlic (as always, pre-minced, such as Spice Island)
28 oz crushed tomatoes (I love Cento)
2 cups beef broth (helps boost that meaty flavor)
1 can (6 oz) tomato paste (yes, you finally get to use the WHOLE can!!)
1 tsp sugar
1/8 tsp salt
Parmesan cheese for topping.
Cook pasta according to package directions.
In a large skillet, heat olive oil to medium high. Add beef, onion, and garlic. Cook until onions are translucent. Add crushed tomatoes, broth, tomato paste, oregano, salt, and sugar. Stir well. Reduce heat; simmer, covered, for 20 – 25 minutes. Drain pasta and add back to the pot. When sauce is done, slowly add sauce to pasta, stirring to mix thoroughly. Top with pasta and serve with warm, crusty bread.
Wine Pairing Suggestions:
Total time: About 40 minutes
*Original Serves-4 Recipe
I came across this recipe on Eating Well. My first thought, “Who does not like chicken wrapped in prosciutto.” Just so we’re clear: Wrapped. In. Prosciutto. This is taking chicken thighs, which have about a million ways to be yum, and wrapping them in prosciutto. That’s like taking bacon and wrapping . . . well, ANYTHING. But saltier and tastier. Then you’ve got the mushrooms. Mushrooms and sauce are amazing. And yes, of course, I made mashed potatoes. While this dish came together in at least 45 minutes, but more like an hour, as opposed to the 35 minute “total time” suggestion from Eating Well, it was still amazing. The hubs even commented that he didn’t realize he was coming home to a 5 Star Meal. Today is Veterans Day, and I’m a Veteran, of course you’re getting a 5 Star meal!
4 boneless, skinless thighs
1/2 tsp freshly ground pepper
4 thin slices prosciutto (If you are not familiar with prosciutto, accept that it will quickly become the higher-power of your bacon God)
4 tsp olive oil – divided (use extra-virgin if you’d like)
1 large shallot, halved and thinly sliced
1 Tbs finely chopped fresh oregano plus 1 tps, divided (ok, I don’t always have time to mess with fresh herbs, especially with the wonderful freeze-dried options, such as those available by Lighthouse)
8 oz sliced cremini mushrooms (I used 10 oz pre-sliced because that’s how it came and I’m not tossing out 2 oz of pre-sliced mushrooms)
1/2 cup Marsala or dry sherry (the best advice I can offer here, if you aren’t willing to drink it, don’t cook with it. Look in the wine section of your grocery store. Avoid “cooking” anything wines . Cooking wines tend to be higher in sodium and less flavorful.)
1 cup reduced-sodium chicken broth (you want to go with a nice ‘meaty’ broth here. There are so many that as you pour they look watered down. My tip, if they look watered down, they are, and that will translate to your dish.My personal favorite is Pacific Foods – Organic)
2 tsp cornstarch
Sprinkle chicken thighs with 1/4 tsp pepper and wrap each thigh with a slice of prosciutto.
Heat 2 tsp olive oil in large nonstick skillet over medium-high heat. Add chicken and cook, turning once, until browned on both sides and cooked through, 4 – 5 minutes per side. Transfer to a plate; wrap with foil to keep warm.
Reduce heat to medium and add remaining 2 tsp oil, shallot, and 1 tbs oregano to pan. Cook, stirring, until shallots are beginning to brown (about 1 – 2 minutes). Add mushrooms and cook, stirring until browned (4 – 6 minutes). Add Marsala (sherry will work here, too) and cook about 2 minutes.
In a separate small bowl, whisk broth, cornstarch, and the remaining 1/4 tsp pepper in a small bowl or measuring cup. Add to pan, stirring. Return to simmer and cook, stirring constantly, until sauce is thickened (about 4 minutes)
Wine Pairing Suggestions:
Total time: About an hour