Creamy Crock pot Chicken

This super yummy chicken was invented by yours truly this past weekend. I am so sure that there are many variations of this Crock pot meal, but I assure you that mine is the best! Ha!

Creamy Crock Pot Chicken

4 chicken breasts (bone in our out, your choice)

1 can cream of chicken

1-8oz. package of cream cheese

1/2 c. chicken broth (low sodium)

1 package ranch dressing packet 

1 tsp. turmeric

Place chicken breast in crock pot. Pour cream of chicken and chicken broth over the chicken. Sprinkle turmeric and ranch dressing packet over mixture. Cook on low for 4-5 hours or high for 2-3 hours. Once chicken is cooked through, remove to a plate and reserve. Cut up cream cheese into bite size pieces and place in the broth inside of the crock pot. Stir to combine all ingredients. Once combined, put chicken back in the mixture and cover. Set to low and let cook for another 30 minutes. Serve over rice or noodles. 

Enjoy!

Best Brisket Ever!

I've been trying to meal plan lately. Life with a toddler means I don't have much time to cook during the week. Especially with an hour commute every morning to work/daycare....followed by another hour in the afternoon. YEP!!!

So I've been trying to plan meals early in the week, and then working with the homie at work (shout out AB!) to plan out easy meals that don't require me to be in front of the stove for 3 hours every night.
She told me about some really good and healthy nachos she made using skirt steak. I thought it might be good with brisket, so that Sunday I meal prepped my brisket in the crockpot. It was AMAZING!

I added a few liquids to a small brisket, cooked it in the oven on a low temp, and 7 hours later, it was perfect!

On Sunday we ate it with roasted herb potatoes and green beans. On Monday we ate leftovers, and then on Wednesday, I made nachos with what was left. I'll post that recipe later......but first......

Brisket

1/2 lb Brisket

1 c. of Red Wine ( I used Trader Joe's Brand)

3/4 c. Chicken Broth

1/4 c. Liquid Smoke Mesquite Flavor

3/4 c. Soy Sauce

1/4 c. Worcestershire Sauce

1 tsp. Meat Tenderizer

Preheat oven to 300 degrees. Place Brisket in a large dutch oven, fat side up. Mix all liquid ingredients together. Sprinkle meat tenderizer over brisket (fat side). Pour all liquid ingredients over the brisket and cover with dutch oven lid. Place in oven and cook for 6-8 hours. I cooked mine for 7 and it was perfect. Once you take it out let it rest on top of the stove for 30 minutes. Remove fat layer and cut. Place back in the liquid to let the meat absorb more liquid. Enjoy.

* If you can't find the brisket in 1/2 lb, you can double the recipe, or have your butcher cut it for you.

Blue Apron Meals -2

I received my Blue Apron meal again a few weeks ago. This time it was Mexican-Style Tortas, Crispy Catfish, and Steaks and Roasted Potatoes. All of the food was super delicious and definitely something that I could make on my own if I was not the cook that I am! HA!!

I have to say that my favorite was the tortas. They were so delicious and paired with avocado made it even more yummy. The bread was super fresh and soft, I had to make a panini press using two pans.....note to self, get a panini maker......but it was still super good. 

The steaks and potatoes were very well seasoned. My husband loved the steaks. He even raved about them the next day to some friends. When he does this I know it had to be good. 

The catfish was good, but not my favorite. I am not a big fan of catfish. It tastes a little too fishy to me. I don't even really like fried catfish. I know I love my southern food and catfish it pretty high up there on the southern food list, but it's just not my favorite fish. The dish overall was pretty good. 

Will I keep doing Blue Apron? 

-Maybe. Maybe not. It's not a bad price for the amount of food you get. The ingredients are fresh and it keeps me from going to the grocery store and spending a fortune every week on fresh produce and meat. I like how everything is prepackaged and all I have to do is wash off a few veggies and chop. I might try doing this on a Sunday food prep day instead of after work. Then on the days I work, everything is done for me. We shall see. 

*not a sponsored post, just sharing what I love. 

Blue Apron Meals

I had a friend tell me about Blue Apron Meals. It is this awesome company that sends packaged ingredients straight to your door step with step by step instructions on how to put it all together and make a meal. The meals are super fresh and nutritious. P-diddy gave me a coupon for a few bucks off, so of course I had to try it.

 How it Works

Blue Apron sends you three meals in portions of two or four depending on your preference and family size. I picked 2 because I knew we could share with our little one. The meals are a little different depending on which portion you decide on. They ask you a few questions when you sign up, such as meat or vegetarian, and any allergies or special preferences you may have. Afterwards they give you a list of 5 different meals to choose from. You pick three, some of the meals cannot be added together, and then within a week, the meals are sent straight to your door. 

Here is What I Received

The first meal was Squid Ink Pasta with Shrimp. This was absolutely delicious. The noodles and shrimp were super fresh and the basil on top was the "icing on the cake." We had squid ink pasta in New York, so we knew we would like this dish. No, the noodles do not taste like fish. They use the squid ink to dye the noodles that color. They taste just like regular, fresh, noodles. 

The next meal was Stuffed Poblano Peppers. People!!! This was my favorite meal. First you make the stuffing which consisted of pepitas, rice, hamburger, onions, currants, and some spices. You roast the peppers, then split them, de-seed them and then stuff with the mixture. It was delicious. 

Once it is done, the peppers are topped with a yummy cilantro cream sauce. Delicious! 

I really liked Blue Apron. The directions were super easy to follow and the food was really good. Throughout the directions they tell you to add salt and pepper and I would definitely taste each time I did this. I like seasonings so I wanted to make sure all of the food was seasoned enough to my family's liking. 

This isn't a sponsored post, I just really like Blue Apron and wanted to share my amazing meals I received from them! 

Lemon - Berry Rolls

Sometimes you have ingredients in your refrigerator and think....

"What should I do with all of this stuff?" 

Well you go to google, put in the ingredients that you have, and miraculously recipes appear.

I found this recipe from The Girl Who Ate Everything. 

It is a blueberry and lemon crescent ring. The recipe calls for a can of crescent rolls and delicious sweetened cream cheese with just the right amount of lemon juice for a kick. This is good friends. 

Here is the sweetened cream cheese. You have to mix it really good to give it a nice whipped and creamy look. 

Once you stretch out the dough, spread the cream cheese mixture all over and place the blueberries on top. I had to push the blueberries into the mixture a bit so they wouldn't slide when I rolled the dough up. 

Once the dough is rolled, slice using a serrated knife and place in a circle like above. 

Bake these puppies up at 350 degrees for 20-30 minutes. Once they come out spread the icing on top. 

Blueberry and Lemon Crescent Rings

adapted from The Girl Who Ate Everything

4 oz cream cheese, softened

1 tbsp. lemon juice (fresh is best)

1 tbsp. lemon zest

1 can Crescent rolls

1/2 c. granulated sugar

1 c. fresh blueberries

Glaze

1/2 c. powdered sugar

2 tbsp. milk 

Instructions

Preheat oven to 350 degrees. Line a cookie tray with parchment paper. In small bowl, combine the cream cheese, lemon juice, lemon zest, and sugar. Mix until well blended. Unroll the pack of crescent rolls and pinch the separation areas to make the dough combine and lay flat in one rectangular piece. 

Spread cream cheese mixture all over dough and top with blueberries. Push the blueberries into the cream cheese mixture a bit to make sure they won't move when you roll up the dough. Starting with the long side, roll the dough up until if forms a roll. Using a serrated knife, cut the dough into slices. Place each slice on the parchment lined cookie tray, overlapping ever so slightly. Bake for 20-30 minutes. 

While this is cooking combine your powdered sugar and milk to make the glaze. 

Once the crescent rolls are done, remove from the oven and pour the glaze over them. 

Enjoy!

French Toast

I didn't forget to take a picture this time! Be proud....be very proud! It's a phone pic....but its a pic so don't get all judgy. I think the phone pic looks pretty good. I would cook this meal and eat it. Ha! 

We bought the bread at Costco after tasting devouring 5 slices with melted butter from the little vendor/samplers. Those people are dangerous. I pretty much purchase all the food they beg me to sample. It's a psychological thing that Costco does. Don't believe me...read this. 

The bread sat in the bag for about 2 days until I decided to slice it up, soak it in some egg and milk mixture, and fry it up in butter. I love my arteries. 

*Just wanted to mention that I use a large black cast iron skillet to make my french toast in. I find that it makes a better crust and cooks the toast better. 

*When adding the butter to the pan, be sure to turn down the heat each time you add more. If you add butter to the already hot skillet, it will burn the butter and your toast. You want to melt the butter, increase the heat, then add the bread. 

French Toast

4 slices of  2-3 day old french bread

1/2 c. milk (I used soy)

1 egg

1 tbsp. cinnamon

3 tbsp. butter

Fresh Fruit of any kind

Syrup (warm this in the microwave or pan)

Powdered Sugar

Mix the milk, eggs, and cinnamon together in a bowl. Melt 1 tbsp of butter in a large skillet. Place 1 slice of bread into the mixture coating each side. Place in the hot skillet and cook on both sides. Repeat with remaining slices, stirring the milk, egg, and cinnamon mixture each time. Add butter to the pan as needed. Serve warm, topped with fruit, powdered sugar, and syrup. 

That Time I Forgot to Take Pictures...

So I made this awesome chicken tonight with grilled asparagus and totally forgot to take pictures of it. I promise it's good......and I will make it again.
I should smack my own self for not taking any pictures of this yumminess, but hey, life happens.

I am a mom now and if I actually combed my hair and my kid ate at least one thing nutritious it's a good day.

This my friends is a good meal. I grilled it all but it can totally be done on the stove or in the oven. I am going to give you the grilled version. If you want the oven version email me or leave a comment.

I was proud of myself with this meal. The best part....it was super easy!

Bacon and Mushroom Chicken

3-4 Chicken Breasts
5 Mushrooms (whichever type you like)
3-4 pieces of bacon
2 tbsp. Tuscan Sunset Seasoning (Penzy's)
1 tbsp. Red Wine
1 tbsp. Balsamic Vinegar
1/2. c. Shredded Cheese (I used mexican blend because I had some left over from taco night)
Salt and Pepper
foil (enough to put the mushrooms in and put on the grill

Season the chicken with the Tuscan Sunset Seasoning and Salt and Pepper. Add Chicken to grill and begin to cook. Cut bacon into 3rds (cut 1 slice 2 times) Place on the grill and let cook. Cut up the mushrooms and put in foil. Add Red Wine, Balsamic Vinegar, and Salt and Pepper. Stir together and combine the foil to close shut. Put on the grill to cook. Remove the bacon once it is done to your likeness. Remove the mushrooms from the heat and place to the side. Once the chicken is cooked through place 2 tbsp. shredded cheese on top. Let the cheese melt a bit and add bacon and mushrooms on top of the cheese. Place 2 more tbsp. of cheese on top of the bacon and mushrooms. Once the cheese is melted remove the chicken from the grill and serve.

Enjoy!

Meatball Sandwich...Why not?!

Sometimes you just want a meatball sandwich. This recipe is simple, make the meatballs, throw them in the crockpot for a few.....then it's time to eat.

This picture does not do this sandwich justice. It's delicious. It cooks in the marinara sauce the whole time, giving it powerful flavor.

Meatball Sandwich

1 lb. hamburger (I used 93%)
3 tbsp. chopped parsley
1 tbsp. onion powder
1tbsp. garlic powder
1 c. seasoned bread crumbs
1 egg (beaten)
1 tsp. salt
1tsp. pepper
1 jar of your favorite marinara sauce (I used Trader Joes brand)

Pour the jar of marinara into a crock pot and put on high. Mix all of the rest of the ingredients together and form into balls. Once the marinara starts to heat and bubble up, place the balls into the marinara. Some meatballs will be on top and the marinara will not touch them but that is ok. It will cook down and you will be stirring. Place the lid on and let the crock pot do its thing for 2-3 hours. Take the lid off and stir, being careful not to break up the meatballs. Let cook for another 2 more hours with the lid on.
Serve on your favorite bread, spooning the delicious marinara on top and a sprinkle of grated parmesan cheese.

Grilled Tilapia and Lemon Seasoned Zucchini

It is still pretty hot here in Texas so I wanted to fire up the grill before the cold set in. It's comin' y'all!

I grilled this amazing tilapia and zucchini after marinating it for a few hours. It was delicious.

 This recipe is so simple. You just need a little salt and pepper, lemon, and olive oil. 

Slice the zucchini length wise and then slice in half. Be sure to cut the ends off, as they can be a little tough. 

Zest a lemon.

Put the zucchini in a ziplock bag along with some salt and pepper, the zest of the lemon, and the juice from the whole lemon that was zested. Seal the bag and shake to incorporate all of the flavors. Place in the refrigerator to marinate. I did this in the morning and then took it out for dinner. 

Wash and pat dry tilapia. Season with Gazebo Room Greek Dressing and Zatarains Big and Zesty Garlic and Herb Seasoning. Remove Zucchini from the refrigerator and fire up the grill!  

This is the end product. A nice healthy dinner that is Paleo friendly! 

Shrimp Fried Rice

I made a yummy chicken fried rice with lots of vegetables hidden within. It was so flavorful and could be a side dish or main dish. 

I chopped up red and green cabbage, yellow, red and orange bell peppers, purple onions, green onions, and heated up some frozen peas. 

Shrimp Fried Rice

1 lb. Shrimp, no tail, peeled and deveined

2 c. cooked rice

1 c. chopped red cabbage

1 c. chopped green cabbage

1/4 c. each chopped red, orange, yellow bell pepper

1.2 c. chopped red onion

1 tsp. minced garlic

2 c. frozen peas thawed

1 egg scrambled

1/4 c. soy sauce (will separate throughout recipe)

1/4 c. honey (will separate throughout recipe)

4 tbsp. rice vinegar  (will separate throughout recipe)

4 tbsp. olive oil  (will separate throughout recipe)

In large dutch oven heat 2 tbsp. olive oil. Cook garlic and onion until onion is translucent. Add in Shrimp with 2 tbsp soy sauce, 2 tbsp. honey, 2 tbsp. rice vinegar. Let cook until shrimp are cooked through. Carefully put mixture with sauce into a bowl and put aside for later. Heat remaining olive oil in pan and add cabbage and bell pepper, cook until cabbage is wilted. Add in peas, rice, egg, and shrimp mixture. Add in remaining sauces slowly, stirring to coat rice. 

Chicken and Dumplings

My hubby had to get his wisdom teeth out a few weeks ago so it was my duty as a wife to make sure he had soft foods to eat. After a few days he was able to chew a little more "tougher" foods so I decided to make him chicken and dumplings. I never made this before and have seen a zillion different versions of it. One of my favorite You Tube vloggers, April from CookWithApril, made a similar soup so I decided to put my own twist on it.

I used my crockpot and let the chicken simmer all day in spices. Once it was done I shredded the meat, turned the heat up to high, put the biscuits (dumplings), covered, and let it cook. It was ready in 30 minutes and boy was it delicious. 

Chicken and Dumplings

1 can of refrigerated biscuits

2 chicken breasts

1/2 c. chopped green, red, and yellow bell pepper

1/2 c. purple onion

1 tsp. tumeric

2 tbsp. finely chopped parsley

2 c. water

*1 Knorr Homestyle Stock

*You can just use 2 cans of chicken stock but the Knorr adds all of the seasonings so there won't be a need for salt or pepper. If you use the chicken stock you will need to add in salt a pepper.

Place all ingredients, except for biscuits in a crock pot. Cook on low for 7-8 hours. Shred chicken and put back in crock put, stirring all ingredients in crock put together. Turn crock put to high setting. Cut 5 biscuits into fourths and place on top of the soup mixture. You will cover the entire mixture with the dough so be sure to fit all of the pieces in. You may need to add more biscuits if you have a fairly larger crockpot or if you used more chicken. Cover with lid and let cook for 30 minutes. 

Peach Pie

These yummy peaches were a part of an amazing and quick dessert that I made last week. I had some peaches that were in the fridge. I wanted to make something with them; smoothie, cake, fresh fruit salad......but none of that seemed appealing at the time. I am a big fan of the blog How Sweet It Is. The writer is from Pittsburgh, PA. This amazing city has a special place in my heart. She made and amazing Ginger Peach Galette with Almond Crust. I wanted to recreate this with my own twist and ingredients. I didn't have time to make a fresh pie crust so I just used a frozen deep dish one. I took it out of the foil pan it came in, and rolled it out until it was 1/4 thick and kind of circular around. 

My yummy Peaches!! 

Ingredients:

1 deep dish pie crust

3 peaches peeled and sliced

1 tbsp. cornstarch

1 1/2 tbsp. sugar

1/4 tsp. ground ginger

1 egg + a few drops of water (egg wash) beaten together

1/4 c. of your favorite nut, chopped. I used walnuts

1 tbsp. sugar

Preheat oven to 400 degrees. Combine peaches and next 3 ingredients together. Mix well and set aside for at least 10-15 minutes. Roll out pie crust to 1/4 inch thick. It should be kind of circular around but there is not a particular shape that it needs to be in. Place dough on a parchment-lined baking sheet. Put the peaches mixture in the center of the of the crust leaving at least a 1-2 inch border. Fold the crust over the top of the peaches leaving the middle exposed. Brush the crust with the beaten egg wash and layer with you favorite chopped or sliced nuts. Sprinkle with 1 tbsp. of sugar. Bake for 40 minutes or until crust is browned and cooked underneath. 

Shrimp Tacos

I made these shrimp tacos out of shear desperation for something quick and easy. It's hot here in Texas and I some days when the temperature is 100+ degrees, I don't feel like turning on the oven or slaving over the stove. These shrimp tacos are fresh and easy to do. I used a cast iron skillet to heat the tortillas. They taste much better than just putting them in the microwave or eating them straight out of the package. 

Ingredients:

Your favorite taco seasoning (I used Penzy's Fajita Seasoning)

1 lb. shrimp

3 tbsp. olive oil

8-10 yellow corn tortillas

2 c. shredded cabbage

1/4 c. chopped cilantro

Salsa

Limes

Heat olive oil in a large skillet over medium heat. Coat shrimp in taco seasoning. I like it spicy so I add about 3 tbsp. of the Penzy's seasoning. Cook shrimp in skillet until pink and cooked through. In a black cast iron skillet, warm tortillas. Put 4-5 shrimp in one tortilla. Top with cabbage, salsa, and lime juice. Enjoy! 

Bacon Wrapped Chicken

Picture is kind of blurry, but trust me this is great! 

I really tried to get a better picture but the food feature on my camera was not cooperating that day. This was the best photo that I could get. 

I used the Gazebo Room Dressing again. This time I used the vinaigrette version to marinate the chicken and it did not disappoint. I marinated it the night before I was going to make this so that the flavors would be even more intense. 

Once the chicken was marinated I wrapped each chicken breast (you could use thighs too) in two pieces of bacon with then ends of the bacon tucked underneath the chicken so that it would stay put. I put the chicken on a foil lined sheet pan with sides. I cut up some potatoes, added carrots, and sprinkled everything with 2 tbsp. chopped fresh rosemary, 1 tbsp. olive oil, dash of salt, and pepper. I baked it at 375 degrees for 45 minutes. After about 30 minutes in the oven I used a metal spatula and flipped over the potatoes and carrots so that they would not burn. 

Broccoli and Rice Casserole

This yummy mixture is the chicken, pepper, onions, garlic, and rosemary. 

Be sure to chop up the broccoli so there are not a lot of huge pieces. 

I really wanted to make a casserole that was easy to make and that we could eat on for a few days. This casserole did not disappoint. I used fajita chicken that was already precooked. You can find it in any grocery store these days. 

1/2 lb. Chicken

1 can cream of chicken

1 can cream of mushroom

2 c. frozen broccoli (defrosted)

1 c. shredded cheddar cheese

1/4 c. bread crumbs (I smashed up some seasoned croutons)

2 c. cooked rice

1/2-1 c. heavy cream

1 tbsp. rosemary (I used fresh)

1/4 c. onion (I used a purple onion)

1/4 c. red, green, or orange pepper

1 tbsp. garlic (minced)

1 tbsp. olive oil

Preheat oven to 350 degrees. Cook rice. In large skillet saute peppers, onion, rosemary, and garlic. Add chicken and saute together until chicken is hot and cooked through. Chop up broccoli and add to skillet. Add can of mushroom and chicken. Stir to combine all ingredients. It will be a little thick. Add rice and stir together. Now you want to add the heavy cream. Stir the mixture together until it is all creamy and delicious looking. It should not be difficult to stir or clumpy. If it is add more heavy cream to thin it out. Add salt and pepper or any seasonings you would like. I added a little dash of Tabasco for some kick. Be sure to taste it before you do the next step. You want to make sure you added enough seasoning. Put mixture in a casserole dish and top with shredded cheese and bread crumbs. Bake uncovered for 30 minutes or until cheese is fully melted and bread crumbs have begun to brown. Let rest for 10 minutes before you dig in.  

Salsa Chicken

This chicken is so flavorful and there are only 2 ingredients, chicken and salsa! (and maybe a little olive oil) My friend P-diddy told me about this and I really wanted to try it. She said she only tried it using the Trader Joe's brand salsa, and since I love that salsa SOOOO MUCH I knew I needed to make this. 

I used 3 defrosted chicken breasts. Put in a pan with a little olive oil and saute on both sides for 3-4 minutes only to brown. Add 3/4 of the salsa jar to the pan, put on med-low heat, cover, and simmer until chicken is fully cooked through. Once cooked, take chicken out and shred with a fork. Put the chicken back in the pan with all of the salsa juices and add the rest of the salsa from the jar to the pan. Mix completely and let simmer for 10 min. on low. That's it! 

This is so easy! Once the chicken was done I put it in a stand and stuff taco shell, added some cheese on top for the hubby, and baked in the oven for 8 minutes on 400 degrees. He devoured three of them. 

I am sure you could probably use another jar of your favorite salsa if you can't get a hold of the Trader Joe's brand. I haven't tried it with anything else but I am sure it would probably be good.  

Turkey Parmigiana

I has some turkey cutlets in the freezer and could not figure out how I wanted to cook them. I knew I wanted something saucy or grilled. I just didn't want to go the stuffed, Thanksgivingy (is that a word?) route. My husband is not a turkey lover at all. We always have to make a ham for him for Thanksgiving or Christmas. He is such a picky eater that I find myself "disguising" food quite often so that he will eat it. This recipe is a great disguise. You cannot tell that these are turkey cutlets. You could totally use chicken, veal, or any other meat. If you are in a bind and only have turkey, then this would be a great meal!

I added some roasted asparagus (which the hubby would NEVER touch) and it was a perfect meal! 

Turkey Parmigiana

4 turkey cutlets
1 jar marinara sauce (I used Trader Joe's brand)
3 tbsp. oil
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1 tsp. pepper
1/4 c. shredded mozzarella cheese
*pasta of any kind

Season cutlets with salt and pepper. Melt butter and oil in large skillet on med. high heat. Dust cutlets in flour and shake off excess. Place in heated skillet and cook for 5-6 minutes on each side until sides are golden brown. Once turkey is cooked through, take out of pan and place on plate to the side. Put entire jar of marinara sauce in pan. Stir and scrape up any bits on the bottom of the pan to mix in the marinara. *if you burned the turkey then use a new pan. Place the turkey in the sauce being sure to cover it completely within the sauce. Cover the pan with a lid, place on low and let simmer for 15-20 minutes. During this time you can boil your noodles if you want to put the parmigiana over it.

Sprinkle the mozzarella cheese over each of the cutlets in the pan and put the lid back on. Once the cheese melts, it is time to serve up!


*roasted asparagus

Heat oven to 425. Wash and dry asparagus. If you don't dry them they will steam in the oven instead of roasting. Place on a baking sheet and sprinkle with salt, pepper, and olive oil. Roast for 15-20 minutes.

Fish Tacos

These fish tacos are great for the summer. I love to put any kind of fish I have on the grill, add a little seasoning, and put it in a burrito.

The day I wanted to make this it was raining outside. I had to improvise because this was on my menu, so I heated up the old non-stick skillet and got to work. For this recipe I used Tilapia. I wanted a lighter fish that would cook pretty fast. Flounder, Perch, Sea Bass or any type of thinner white fish would work as well.

Yes my friends, I added cheese (lots of cheese!), sour cream, cilantro, and a little salsa. Trust me the fish is in there. It's on the bottom of this deliciousness.

Fish Tacos

4 Tilapia Filets 

4 tbsp. all-purpose flour

1/2 tsp. kosher salt

1/2 tsp. pepper

1 tsp. cajun seasoning

2-4 tbsp. extra-virgin olive oil

Heat a non-stick skillet over medium-high heat. Add 1-2  tbsp. oil; swirl to coat. Place flour in a shallow dish. Add salt and pepper to flour and stir to combine. Wash fillets and pat dry with paper towel to remove excess water. Sprinkle fillets evenly with cajun seasoning and rub to ensure seasoning is incorporated all over each fish. Dredge fillets in flour. Shake to remove any excess. You just want a nice dusting not a coating of the flour. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove fish from pan. Repeat procedure with remaining 1-2 tbsp. oil and 2 fillets. 

Break the fish up into bite-sized pieces and add to tortillas with your favorite taco add-ins. 

Rice Bowl (Mock Chipotle)

I made this super easy, super yummy rice bowl today. It's really simple to put together you just need the ingredients. Think Chipotle Restaurant but this time you can add as much meat as you want, because we all know they skimp on the meat sometimes. Love you Chipotle but y'all be trippin'!

I found this amazing rice at Target in the frozen vegetables section. I always get peppers, onions, and corn in my bowl so I was super excited when I saw this:

Pop this baby in the microwave for 5 minutes and you have yummy rice. 

Next comes the meat. I also bought this fajita meat to make the other night for another dish and I had some left over. 

Put meat in a skillet with a little olive oil to brown up a bit. Super easy! 

I added some cheese, lettuce, salsa, cilantro, and sour cream and voila, instant rice bowl. It was sooooo good. It is perfect for a lunch or dinner. Feel free to add whatever type of meat you want. Next time I am going to add shrimp. I bet that will be so tasty. ENJOY! 

Rice Bowl

Cilantro Lime Rice (Archer Farms from Target is what I used)

Beef Fajita (Use whatever kind of meat you want)

Cheese (I used shredded cheddar)

Sour Cream (Pile on as much as you want)

Salsa (I used Trader Joe's brand because it's my favorite)

Lettuce (I used mixed greens)

Cilantro (dice up and sprinkle on top once complete) 

Pile it all in a bowl and enjoy. 

Pork Tenderloin with Preserves and Red Potatoes

These two herbs do wonders for pork. 

 Rosemary and Thyme

These herbs combined with a little salt, pepper, and olive oil are amazing! 

Summer is here and that means no work for me. School is out and I can focus on my other passion, cooking. I have been a terrible cook this past school year. Nothing came out right. Everything was too salty, overcooked, or just plain gross. My poor husband had to deal with it, though he often suggested we eat out. We spent WAY too much money doing that so I was sure that once school was out I would begin to focus on cooking much better, healthier meals. 

Pork Tenderloin Recipe

1-2 lb. Pork Tenderloin (all natural)

1 tsp. Kosher salt

1tsp. Crushed black pepper

2-3 tbsp. chopped, fresh rosemary

2 tbsp. chopped, fresh thyme

1 tbsp. Herbs de Provence

1 tbsp. Olive Oil

I started today with a yummy pork tenderloin. I just picked up a little all natural pork tenderloin (organic) from the grocery store. This tenderloin does not have any additives or flavoring in it, which is what you want since you will be adding all of your flavoring yourself. 

Rinse the tenderloin off and pat dry with a paper towel. Place in a gallon sized plastic bag. Add salt, pepper, rosemary, thyme, and olive oil. Mix all around making sure to cover the meat with all of the seasonings. Get all of the air out of the bag and seal it shut. Put it in the fridge and let it marinate 4-6 hrs. I turned it over after 3 hrs just to make sure all of the juices were flowing.

Take tenderloin out of bag and place on roasting rack (I covered my roasting rack with foil for easy clean up). You want to bring the meat to rest outside of the fridge for a bit. Cold meat doesn't do well straight out of the fridge and into a hot oven.  Preheat oven to 400 degrees. Cook for 30-40 minutes, depending on your oven. Meat should no longer be pink and juices running clear. Take out of the oven and let rest for 10-15 min. Slice thin or thick. 

Preserves

1/4 c. Fig preserves

1/4 c. Apricot preserves

1/3 c. water

1 tsp. vinegar

Combine all ingredients in sauce pan and bring to a boil, stirring to mix. Let boil for 5 minutes or until it starts to thicken. Take off of heat, stir, and let stand for 5 min.

Red Potatoes*

1/2 lb. red potatoes

1 tbsp. diced garlic

1 tbsp. chopped rosemary

2 tbsp. olive oil

1 tsp. kosher salt. 

Slice red potatoes in half and place in water. Bring to a boil until potatoes are soft. Strain. Heat a large skillet with olive oil. Sautee garlic and rosemary in the oil. Place the potatoes, cut side down into the skillet with olive oil, rosemary and garlic. Once the cut side is crisp, take out and sprinkle with kosher salt.

*I have to credit my dear friend at work for the potato recipe. Thanks LAB!