Chicken and Black Bean Tacos

I almost considered putting "messy" somewhere in the title of this recipe but was a little worried it would scare people away from trying it. ;) They are messy but man are they worth it! These little tacos are deceptively simple and surprisingly delicious. I had tried experimenting with something else and when that didn't really work, I modified it for this recipe instead. So yummy!

Just a note: for this recipe, I used canned Parmesan cheese. Normally I believe in using only freshly grated Parmesan cheese. While that would work for this recipe, there is something about the canned variety that gives it a nice flavor.



Chicken and Black Bean Tacos
Recipe from Cucina di Harwood

2-3 chicken breasts
2-3 cloves garlic, minced
1 can black beans, drained
1 can diced tomatoes {the sweet onion variety is really yummy!}
1 tsp cumin
2 tsp Worcestershire sauce
Canned Parmesan cheese
Shredded cheese
Shredded lettuce
Corn tortillas

Directions:
Cook your chicken breasts, using the skillet method, in 2-3 cloves garlic. When cooked through, shred. Add the beans, tomatoes, cumin and Worcestershire sauce; cook for 5 minutes, uncovered. When ready to serve, sprinkle with canned, grated Parmesan cheese, per your preference. Serve on warmed corn tortillas with shredded cheese and lettuce. Fold in half and eat up!

How To: Cook Chicken

A lot of people out there aren't going to need to read this post. If you are one of the people in this world who already has a killer chicken cooking method, please just look through the archives for some other deliciousness or come back tomorrow because I do have a yummy recipe for you then.

Cooking chicken is really a simple thing. However, I have known a lot of people {including myself} who get a little scared with cooking chicken. It is one of those things that you definitely want to be cooked through and in an effort to be sure it's entirely done, it often becomes dry and over-cooked. So I'll share here three methods for cooking chicken that always work for me. Please note that these chicken cooking methods are meant for when you need precooked chicken for a recipe {like the one I'll share tomorrow}. 

The Skillet Method {my personal favorite}:
This is my favorite method because it's fast, it works for me every single time, and it makes the most delicious, moist chicken. Yum! I love it. 
Choose as many chicken breasts {or thighs} as you'll need and that will fit in the skillet you will use. If you use frozen chicken, be sure it is thawed before beginning this method.

You'll need:
Chicken
1 Tbsp oil
1 garlic clove for every chicken breast you are cooking, minced
Salt and pepper to taste
Skillet
Lid to fit said skillet

Pour your oil into the pan and let it get hot {have your temperature set to about medium-low}. If you're not sure the oil is hot, add a small bit of garlic. If it begins to sizzle, the oil is hot. If it just sits there, it needs to be heated a little more. Add the garlic and allow it to sizzle and cook for a few moments - just be careful not to let it burn. Add the chicken and cook it for exactly two minutes. Turn the chicken over and cook the other side for exactly two minutes. {I'm not lying here, people - this works! Exactly two minutes.} At this point, add the salt and pepper to your preference. Now put a lid on that chicken, turn on a timer for  6-8 minutes {the length of time will vary depending on the thickness of your chicken. A thicker breast usually takes closer to 8 minutes. I've also had rather thin fillets finish cooking in 5 minutes, though it has to be pretty thin.} and allow it to cook - no peeking until your timer goes off! When the timer goes off, you can check your chicken to see if it needs more time {I usually just slice open the thickest part of the meat - I'll just be cutting or shredding it anyway so I don't mind if it has a slice through it}. If the juices run clear - as in, they aren't pink at all - your chicken is done. If there is still a little pinkness to the meat or juice, cook it for another minute or two. Voila! Quick, delicious chicken.



Crock Pot Method:
What you'll need:
Chicken
Chicken broth or stock
Seasonings to fit your preference

Place the chicken into your crock pot. Pour chicken broth over the top. It doesn't have to be completely covered in broth but it will need to cover a fair amount of it. Season according to your preference. Cook on low for 6-8 hours or until the chicken is cooked through.

Boiling Method:
I like this method when I need something a little faster than the crock pot method and I still want to cook a lot of chicken {usually with less effort than the skillet method}. 
What you'll need:
Chicken
Water
Chicken Bouillon
Seasonings to fit your preference

Place the chicken in a large stock pot. Add water until the chicken is covered. Add chicken bouillon according to the measurements on the package. {You could also just use chicken broth or stock or plain water. I like the flavor from the broth or bouillon better than just water.} Add the seasonings according to your preference. Heat the water to medium-high and boil slowly for about 30 minutes, or until the chicken is cooked through.

Note: my brother-in-law uses the boiling method when he wants to have barbeque grilled chicken. He gets the chicken cooked up by boiling it and then marinates it in barbeque sauce in the refrigerator, often overnight. Then he puts it on the grill and lets it heat up and get some of the grilled flavor. It's so much faster than barbequing raw chicken and you don't have to worry about whether or not it's cooked. And it still tastes really good!

For each of these methods, you can easily cook the chicken up, shred it and place it in the freezer for quick meals.


I hope these methods are helpful for someone. Please let me know if you have any questions.

7Up Biscuits

When I want a fast, yummy bread-like side for a meal, I make these biscuits. They are so light and airy, a perfect combo with just about any meal. I love how yummy and versatile it is. You could leave out the Italian seasoning for some plain, fluffy biscuits. You could also sprinkle with some cinnamon sugar for a sweeter version. Oh, so good!

7Up Biscuits
Recipe from Your Homebased Mom
Yield: 9-10 good sized biscuits
Takes: 10 -15 minutes, plus baking time


2 C Bisquick
1/2 C sour cream
1/2 C 7-up
1/4 C melted butter
Italian Seasoning

Directions:
Add sour cream into Bisquick and mix together; add 7 Up.  The dough will be very soft. Sprinkle additional Bisquick onto the counter and pour dough onto it. Gently knead a little additional Bisquick into the dough and then pat the dough out to desired thickness (about 1 inch)  Use the bottom of a glass or a biscuit cutter to cut out biscuits. Place melted butter into 9 x 9 pan.  Dip each biscuit in the butter and then turn over and place into the pan {the dipped part should now be on top so it is topped wit butter as well as sitting in it}. Sprinkle with Italian seasoning. Bake in a 450 oven until golden brown, about 8-10 minutes.

Caramelized Brussels Sprouts

I used to think I didn't like Brussels Sprouts. I'm really not a big fan of steamed vegetables. Some people hear that and think I'm nuts. And maybe I am. But I can't help it. I just can't love it. And since that was the only way I had ever been introduced to Brussels sprouts, I didn't think I liked them. However, this recipe is just another example to me of how vegetables can become so tasty if you just prepare them a different way. {I first learned that with asparagus.} We got some Brussels sprouts in our bountiful basket a couple weeks ago and since we really do want to try everything I decided to look up other ways to eat it besides steaming it. And holy moly am I glad I did! I liked these so much, I made them two nights in a row {for those of you who know how much I hate having the same thing two days in a row, you know this is a big deal}. My mouth is watering as I look at all these pictures. I think I need to go make some more.

First, it's a nice, bright green.

Then we'll add some sugar for sweetness.

It begins to add some more golden color.

Caramelized Brussels Sprouts
Recipe from Eat, Live, Run!
serves 2-4 as a side-dish
Time: 20 minutes

12-14 large brussels sprouts
1 tbsp olive oil
1 clove garlic, minced
Shake of kosher salt
2 Tbsp brown sugar
1/4 cup almond slivers, toasted

Directions:
Slice each Brussels sprout very thin until you have a mound of Brussels sprout ribbons. I also made sure to chop up the center part of the sprout really well. It doesn't create "ribbons" like all the leaves of the sprouts and I didn't want huge chunks. So just chop it up, too. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. Add the Brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. Add the sea salt and brown sugar and toss together. Finish by adding the toasted nuts.

Don't forget the delicious nuts.

Eat up! So yummy!

Strawberry & Cream Cheese Stuffed French Toast

This is the best stuffed French toast I've ever had. I'm rarely a fan because the toast is just soggy and mushy - so not good. But this stuff was good. It was tender inside {without being mushy}, had a nice crunch from baking and the caramel-y crunchy stuff on the bottom? Delicious! We made this for one of our mornings watching General Conference last October. It may just become a conference tradition.



Strawberry & Cream Cheese Stuffed French Toast
Recipe from Jamie Cooks It Up!
Time: 20 minutes prep + overnight refrigeration then 60-90 minutes baking
Yield: 10 servings

1 loaf french bread
1/2 C melted butter
3/4 C brown sugar
1/2 C corn syrup

8  oz cream cheese
1 egg
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk
cinnamon

Fresh Strawberries
Powdered sugar
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread.
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking.
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw.
Enjoy!

Spinach and Sausage Egg Strata

This strata may just knock your socks off! Okay, maybe it won't. It's not that powerful. But it is yummy! We made this for a family potluck a couple months ago and everyone really liked it. There is a little bit of preparation time, but the nice thing is you can prepare it when you have the time, pop it into the fridge and then bake it when you're ready to cook dinner. Or you could make it a day ahead and have it for breakfast. You won't be sorry!








Spinach and Sausage Egg Strata
Recipe from Rachael Ray
Yield: 6-8 servings

1 box chopped frozen spinach
3/4 pound breakfast sausage

1 onion, finely chopped
4 cloves garlic, minced
Salt and pepper to taste
Nutmeg to taste
1/2 pound stake white or French bread, cubed {about 7-8 cups}
12 eggs
2 cups milk
1/4 cup Dijon mustard
2 cups shredded cheese

Directions:
Defrost the spinach in the microwave and then wring out any excess liquid.
In a skillet, brown and crumble the sausage, drain, then remove to a plate lined with paper towels. Return the skillet to heat and add the onion and garlic {it shouldn't stick because your pan will still be greasy from the sausage, but if it does stick, add a little butter}. Cook until softened, 5-6 minutes. Add the spinach and season with salt, pepper, and a little nutmeg. Turn off the heat and combine with the sausage crumbles.
Arrange half the bread cubes into a 5 quart casserole dish.
Whisk the eggs with the milk, Dijon mustard and some salt and pepper.
Scatter half of the sausage-spinach mixture over the bread, top with half the shredded cheese, pour over half the eggs; repeat for another layer. Cover and store in the refrigerator until ready to cook.
Bring the strata to room temperature for about 30 minutes before baking. Preheat the oven to 350 degrees with the rack in the center of the oven.
Set the casserole on a baking sheet and bake uncovered for about 1 hour. Let stand 10 minutes and serve.

Malibu Chicken Sandwiches

These sandwiches are so incredibly tasty! Oh boy, we really like them. When we had them this last time I asked myself why I don't cook them more often? It's really pretty easy and they are so yummy! If you're not sure you want to go to the trouble of making these, I'll solve the dilemma for you. The answer is yes, you do. :D

I'll share what I do, which is just a little different from the original recipe. This might drive some people crazy but I'm not going to give a lot of exact measurements. The reason is because this recipe is easily adaptable for however ever many chicken sandwiches you want to make. {If you need exact measurements, please check out the original recipe.}

Malibu Chicken Sandwiches
Recipe from Favorite Family Recipes

Chicken breasts {however many you need to feed your clan}
Egg whites {you'll need about one egg white for every two chicken breasts}
Milk {you need 1/2 Tbsp. milk for every egg white}
Italian bread crumbs {you could use unseasoned but Italian is sooooo tasty!}
Ham slices {you need the same number of slices as you have chicken breasts}
Provolone or mozzarella cheese slices {you'll want twice the number of slices as you have chicken breasts}
Equal parts light mayo, mustard and honey - I used 2 Tbsp of each for four sandwiches {if a sweet sauce is just too weird to you, you could leave out the honey - but I'm telling you that you'll be missing something heavenly if you do}

salt and pepper to taste
Rolls, toasted if desired {equal to the number of sandwiches you'll be making}
Lettuce leaves

Avocado slices, optional

Directions:
Preheat oven to 375 degrees.
Line a baking dish {the size will depend on how many chicken breasts you are making} with tin foil and then spray with non-stick cooking spray.
In a shallow dish, whisk together egg whites and milk. Dip each chicken breast in the mixture, then press into the bread crumbs. Heat a little oil in a fry pan and fry each chicken breast just for about 15 seconds on each side.
Place the chicken into your foil lined pan and bake chicken for about 25-30 minutes or until cooked through. 

Remove the chicken from the oven and place one cheese slice on each piece, cover with ham, then top with another cheese slice. Place back in the oven for about 5 minutes or until cheese is melted. Remove from oven. 

While the cheese is melting on the chicken breasts, mix together mayo, mustard, honey and salt and pepper. Just use portions that taste good to you. I did equal amounts of each. {Here's a little tip: use the same measuring device for the mayo, mustard and honey. For example, I used a tablespoon. I used the spoon to just dish out the mayo, then squirted the mustard into it and tapped the spoon on my bowl a few times to get as much of the mustard off as possible. Then I squeezed out some honey onto the same spoon and since it was still coated with a little bit of mustard the honey slid right off. Perfect.} Slice open each roll and spread a little of that delicious mixture on each side of the bread. Add chicken, lettuce and avocado. Serve immediately. Enjoy!

Note: leftovers aren't as good as the day you make these. They still taste okay but certainly aren't as good.

Chicken Pot Pie Soup

This soup is really, really delicious. It actually tastes so similar to chicken pot pie {just in soup form}. And I since I really love me some chicken pot pie, I really love this soup.


It's perfect for the cold winter weather we've been having.



Chicken Pot Pie Soup
Recipe from Cooking During Stolen Moments

1 tsp oil
1 onion, diced
3-4 carrots, diced
3-4 stalks celery, diced
4 cloves of garlic, minced
Salt and pepper, to taste 4 cups chicken stock or broth
2-3 potatoes, peeled and diced
2 cups diced chicken
1/2 tsp dried dill or fresh dill, optional
3 Tbsp. butter or margarine
3 Tbsp. flour
1 1/2 cups milk
Pie crust

Heat oil in a large stockpot. Add onions, carrots and celery. Cook for 2 minutes. Add garlic, season to taste with salt and pepper. Cook an additional 3 minutes. Stir in chicken stock. Bring to a boil; reduce heat, cover and simmer as long as desired, but at least 5 minutes.
Add potatoes and bring soup back to a boil. Reduce heat and boil gently until potatoes are tender. {If using fresh dill, add a few sprigs in with the potatoes and then remove when the potatoes are done.} Stir in chicken.
In a separate pot, melt butter or margarine. Stir in flour and cook 2 minutes. Whisk in milk, bring to a boil and cook until slightly thickened. {You want to create a roux. Go to this link to learn more about creating a roux.} Slowly stir into soup, bring to a boil and simmer until soup is thickened to desired consistency. Stir in optional dill and season again with salt and pepper to taste.

While the soup simmers, roll out pie crust and cut it out into desired shapes. Bake at 350 degrees for 10-15 minutes, just until lightly browned.
To serve, place shapes of pie crust in each bowl and add soup; top with more pie crust shapes. Enjoy!

As you can see, I was too lazy to cut my pie crust into fun shapes. I just baked it up and broke it into pieces.

Holiday Sugar Rush: Vanilla Butterfinger Cupcakes

This is the very last sugar rush recipe I'm going to post. I don't know about you, but that is probably enough sugar for me!

I've saved something pretty fantastic for the last sugar rush recipe, though. These cupcakes are deliciously  good. Seriously. Amazingly. Wonderfully. Yummy. They are also pretty easy. I made them up after a whirlwind all-day-long baking day. We were supposed to take a dessert to my husband's work Christmas party and we had to be there in two hours, plus still make sure our little one got dinner and put to bed before we left. I was able to pull it off because these cupcakes were so easy. And I believe they earned four stars from the reviews everyone sitting at our table gave me. Easy and delicious. That's good enough in my book.

Vanilla Butterfinger Cupcakes
Recipe from Your Cup of Cake
Makes: 24 cupcakes

1 box vanilla cake mix with pudding in the mix
1 1/2 tsp cinnamon
2 Tbsp oil
2 egg whites + 1 whole egg
1 cup buttermilk {see note below}
1/2 cup sour cream
1 tsp vanilla

Directions:
Preheat oven to 350 and line two cupcake pans with liners.
In a small bowl, sift the cake mix to remove any lumps. Add cinnamon and stir. Set aside.
In a large bowl, combine egg whites, whole egg, and oil together. Mix just until combined - you don't want to over beat it.
Add buttermilk, sour cream and vanilla to egg mixture and stir to combine.
Slowly add cake mix to egg mixture and stir just until cake mix is entirely moistened.
Fill cupcake liners 3/4 full and bake for 15-17 minutes or until a knife inserted in the center comes out clean. Cool in the pan. 

Vanilla Butterfinger Buttercream:
3/4 cup {1 1/2 sticks} of salted butter, softened {you can use unsalted but I prefer the flavor of salted}
1/3 cup smooth peanut butter
1 tsp vanilla
3-4 cups powdered sugar
1/4 cup sour cream
2 crushed Butterfinger bars

Directions:
Beat butter and peanut butter on high for 3 minutes, scraping bowl as necessary. Add vanilla and add powdered sugar 1/2 cup at a time, beating after each addition,  until it reaches desired consistency. Add sour cream and mix well. Add more powdered sugar if needed then stir in the crushed Butterfinger pieces.
Pipe onto cooled cupcakes and top with additional crushed Butterfinger pieces. Ta-da! Some delicious cake.

Holiday Sugar Rush: Andes Mint Cookies

Our sister-in-law made them once for a family function and they were gone so quickly I never even got the chance to try them! My husband told me they were really good so I figured I'd better make some and see for myself. When I asked for the recipe, she told me I could find it on a back of Andes Creme de Menthe baking chips. When I finally found some chips and tried the recipe for myself, I found that everyone was right. These cookies are positively delicious! I have only ever found the baking chips during the holiday season so when I see them I stock up on a few bags to have throughout the year. Because let's be honest, Andes mints are the best. {No, they aren't paying me to say that. I just really really love their mints!} I always get excited when the holidays come around because I see the baking chips coming out again and I dream about making these delicious cookies. Well, okay, I get excited about the holidays for other reasons, too.

Andes Creme de Menthe Chunk Cookies
Recipe from Andes
Makes approx 4 dozen cookies

1/2 cup butter, softened
3/4 cup brown sugar {dark is best, though I have used regular before}
1/2 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
2 eggs
1 package {10 oz} Andes Creme de Menthe Baking Chips
2 2/3 cup flour, sifted

Directions:
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then add flour. Chill approximately one hour in refrigerator before baking.
Once dough has been chilled, heat oven to 350 degrees. After chilling, form the cold dough into 1-inch balls and flatten slightly. Raise oven rack one level above middle and bake on non-stick baking pans or pans that have been lightly greased.
Bake at 350 degrees for 8-10 minutes. Cool on pans for two minutes before removing.