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Chicken and Bean Burritos with Spanish Rice

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What you’ll need:

  • 7 chicken breasts
  • 7 burrito shells
  • 1/2 cup dried black beans, hydrated
  • 2 avocados
  • 1/4 cup vegan cheese, shredded
  • 2 green onions, chopped small
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garlic powder
  • Salsa of choice 
  • Salt

Spanish rice:

  • 2 cups rice of choice
  • 4 cups chicken broth 
  • 8 oz tomato sauce
  • 4 tbls garlic powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 1/4 cup of olive oil
  • 1 tsp salt
  • Cilantro, chopped

What to do:

  1. If you’re using dried beans, start the night before and soak the beans in water and refrigerate overnight. Follow the directions on the bag. 
  2. Start the rice. Heat oil in a sauce pan and add the rice. Sautée until golden brown. 
  3. Add the remaining ingredients except the cilantro and cook on low until the rice is soft and liquid is absorbed. 
  4. In the mean time, season the chicken with cumin, coriander, garlic and salt. Grill and slice into thin pieces. 
  5. Preheat oven to 350 degrees. 
  6. Lay out burrito shells and layer all burrito ingredients including the chicken, beans, avocados, “cheese”, and onions. 
  7. Wrap the burritos as tightly as you can and place on a sheet tray sprayed with oil. 
  8. Bake for 15-20 minutes or until the shells are lightly golden. 
  9. Serve with your favorite salsa and top the rice with fresh cilantro. 

Turkey and 3 Bean Chili

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This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


The only thing missing from the pic is my husbands homemade crusty bread. Yum…


My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

Here’s what you’ll need:

  • 2 1/2 cups dry black beans
  • 2 cups dry kidney beans
  • 1 1/2 cups dry great northern beans
  • 1/2 cup dry green lentils
  • 2 lbs ground turkey
  • 2 tbls olive oil
  • 2 1/2 sweet bell peppers, coarsley chopped
  • 1 red onion, chopped, plus more for topping
  • 1 carrot, chopped
  • 8-10 garlic cloves, minced
  • 24 oz Campari tomatoes, quartered
  • 24 oz strained tomatoes 
  • 4 tbls nutritional yeast 
  • 4 tbls cumin
  • 4 tbls coriander
  • 5 tbls chili powder
  • 4 dashes of franks hot sauce
  • 1/2 cup fresh cilantro, reserve some for topping
  • S & P

Here’s what to do:

  1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
  2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
  3. Set aside and add some more oil to the Dutch oven. 
  4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
  5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
  6. Add the strained toms plus a little water that I used to rinse out the jar. 
  7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
  8. Let the pot reduce a bit and then add in the browned turkey and beans. 
  9. Summer on low for an hour stirring occasionally. 
  10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

Enjoy!!

Teriyaki Chicken Stuffed with Napa Cabbage, Eggplant & Shiitake Mushrooms

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I’ve been feeling a bit creative in recent days but I’m not an artist by any means, except when it comes to food. I decided it was time to come up with a new original recipe and so here is where I landed. 

I’ve learned that fabulous tasting food takes time…sometimes. This is sometime. There are several steps and it takes a good amount of time and patience to make this dish but I promise it will be worth it. I wouldn’t be able to make this on a work day simply because it would mean we would eat dinner about 8pm and my toddler wouldn’t be to happy with that. This is on top of the prep the day before.

I hope you enjoy this as much as we did!!

I also served this with a Cucumber & Cabbage Slaw that I found on Pinterest.

 

What you’ll need:

  • 6 chicken breasts, pounded thin and/or butterflied 

Teriyaki Marinade…

  • 1/2 cup soy sauce
  • 2 Tbls rice wine vinegar
  • 4 Tbls sesame oil 
  • 1 Tbls brown sugar
  • 1 Tbls quality honey (see P.S. below)
  • 1 tsp ginger, minced
  • 2 garlic cloves, minced
  • ground black pepper 

Stuffing…

  • 1 medium eggplant, cubed small
  • 1/2 Napa cabbage, sliced thin
  • 8 oz shiitake mushrooms, sliced thin
  • 2 small chilies, your choice of how spicy, diced very small 
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbls ginger, minced
  • 1 tsp olive oil
  • 1 Tbls butter
  • ground coriander
  • dried oregano 
  • S&P

Coating…

  • 6 rice paper wraps or spring roll skins
  • 2 eggs, beaten
  • panko bread crumbs, white or wheat 
  • fresh ground pepper

Topped with…

  • Roasted red peppers, diced
  • green onions, diced
  • cilantro, optional

What to do:

  1. Prep the marinade by whisking all ingredients in a bowl. Place in a freezer bag to which you will add the chicken. 
  2. Butterfly and/or pound the chicken and add to marinade. Put in fridge for at least 6 hours and up to 24 hours. 
  3. Later on or next day, preheat the oven to 375 degrees. 
  4. Sautée all the ingredients in the “stuffing” by first heating the olive oil, then onions, mushrooms and eggplant for 5 minutes. Next add the chiles, garlic and ginger for 2-3 min ties stirring constantly. Next add the Napa cabbage (you may need to add a little water to stem for a bit) and cover for 2-3 minutes. Set aside for next step. 
  5. Prep to stuff and wrap the chicken. Take out the chicken marinade, put some water in a shallow plate to rehydrate the rice paper, layer a sheet tray with foil and spray with oil. 
  6. Lay out each chicken breast and layer 1/2 with the stuffing. Hydrate one wrap in water. Fold over the chicken and, once limber but not mushy, wrap with the rice paper. THIS IS DELICATE! Take your time and don’t rip the wrap. Place on the sheet tray. Repeat for each breast. 
  7. Prep the rest of the coating and lay it out. Starting with the breast you wrapped first, dip each breast in egg and then in panko. (The wrap needs time to set and stick to itself. If you do this step too soon the rice paper will come off.)
  8. Bake for 30-40 minutes depending on the size of the breast. The liquid should be clear when done. 
  9. Plate and put on the toppings. 

Enjoy!


P.S. This is great quality honey!!!

        Fresh Figs Wrapped in Prosciutto with Blue Cheese

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        So simple, so delicious. Try these and you won’t be disappointed, I promise. I first made these last thanksgiving and used goat cheese instead of blue cheese. Both are equally as good and really depends on your preference of cheese. My husband doesn’t like goat cheese, so, since it was just the two of us tonight…I went with blue. 

        What you’ll need:

        • fresh figs, green or black
        • blue cheese block
        • prosciutto, sliced a little thicker than thin
        • toothpicks

        What to do:

        1. Preheat the oven to 350 degrees
        2. Lay out your ingredients
        3. Smear the blue cheese over the prosciutto 
        4. Wrap the fig and hold together with a toothpick (the one you see below is double wrapped with prosciutto. I preferred just one layer but my husband liked the double…you choose)
        5. Bake for 20 minutes or until sizzling all around. 

        Enjoy!!!

          Kale & Basil Pesto with Orecchiette & Chicken

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          Some of the simplest dishes are simply the best! Pesto is one of my favorite things to eat when the weather is hot and humid. It’s light and requires no “cooking” itself. Although, the pasta and chicken does but not much!

          What you’ll need:

          • 4-5 Leaves of Kale (flat or curly – your preference)
          • 1 bunch of fresh Basil
          • 3/4 lb of Orecchiette
          • 2 Chicken Breasts (or Tofu for a vegetarian option!)
          • 1/2 cup Extra Virgin Olive Oil
          • 3/4 cup grated Parmesan Cheese, divided
          • 1/3 oz of pine nuts
          • Cherry or Grape Tomatoes, sliced in half, optional
          • S & P

          What to do:

          1. Bring water to a boil for the pasta.
          2. Cook according to the directions.
          3. Separately, place the chicken in a pot, cover with water and boil until cooked through for about 10-15 minutes. (If you’re using tofu, prepare according to the directions and cut into small cubes. Sautée with a little olive oil and S & P. 
          4. Meanwhile, prepare the pesto. Combine the kale, basil, 1/2 cup of cheese, pine nuts and oil in a food processor and put on high until it becomes a paste. (If you prefer a thinner sauce add more oil). 
          5. Drain the pasta and remove the chicken from heat. 
          6. Chop or shred the chicken. 
          7. In a large bowl, mix the pesto, chicken (or tofu) and pasta and until evenly combined. 
          8. Add S & P to taste. 
          9. Add in the tomatoes and top with the additional cheese on each plate. 

          Feta and Spinach Stuffed Mushrooms

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          Well, it’s been a while since my last post. I guess I’ve been busy!!  I’m really glad summer is here. There are so many healthy and yummy things to eat this season. Here is one of them, although, I make them year round 🙂 This is great for vegetarians and could even be converted to […]

          Bread Pizza topped with Meatballs and Sausage

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          What do you do with day old Italian bread, left over sauce, sausage and meatballs?? Make a pizza out of it!! It’s so easy.   

          Here’s what you’ll need:

          • Italian bread, sliced lengthwise 
          • Olive oil
          • garlic powder
          • dried oregano
          • S & P
          • Homemade tomato sauce
          • Italian sausage, precooked (preferably in the sauce) and sliced thin
          • Meatballs, precooked (again in the sauce) and sliced
          • Parmesan cheese, grated
          • Mozzarella cheese, shredded

            
           What to do:

          1. Preheat the oven to 350 degrees
          2. spread olive oil over the bread along with garlic powder, oregano, S & P, and parm cheese. 
          3. Place on a sheet tray and toast in the oven for 5 minutes. 
          4. Remove and top with tomato sauce, sausage, and meatballs. Then top with more Parmesan and Mozzarella cheese.  
          5. Bake for 15 minutes or until cheese is melted and slightly browned. 

          I have to admit, I’m not ready to give up my family recipe for traditional Italian sauce (aka gravy). It is the first thing I learned to cook on my own and is close to my heart. So, I’ve found a great comp that you can use as a guide so that you can make your own! Click the link to find that along with a meatball recipe. You should know by now that I never buy pre-made 🤓

          Enjoy!

          Breakfast Soft Taco

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          I have to be honest, this was a throw together meal at the drop of a hat but it was awesome! Breakfast is so versatile and I wish I had more time to put into it some mornings. 

          Here is what you’ll need:

          • 3 large eggs
          • cheddar or jack cheese, shredded (I used organic Monterey Jack)
          • Splash of milk
          • garlic powder
          • cumin
          • coriander, ground
          • S & P
          • butter
          • 4 taco shells

          For topping:

          • salsa verde
          • avocado
          • scallions

          Here’s what to do:

          1. In a small bowl, whisk the eggs, milk, cheese, garlic powder, cumin, coriander and S & P. 
          2. lightly coat a small sautée pan with butter on medium heat. 
          3. add the egg mixture and stir continuously until eggs are cooked through completely.
          4. Heat the taco shells for 10 seconds in the microwave. 
          5. Add the eggs to the taco shells. 
          6. Top with the salsa, avocado and scallions. You can also use whatever other toppings you like to make it your own!

          Makes 4 tacos

          Enjoy!

            

            Lamb for Thanksgiving?

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            Sure; why not? Now, I must say there is a turkey going along with this in my house. I have a great way to prepare a bone in leg of lamb that would be a great addition to your thanksgiving feast! You can roast it or smoke, you choose. 

            Smother it in harissa! Make your own right at home. It’s spicy, but delicious at that.  

            Start with the main ingredient, dried chilies. Use any kind you like. I got these ones from the owner of an authentic Mexican restaurant so they can really be any type. 

             
            What you’ll need:

            • 4 oz dried chilies
            • 4 cloves of garlic
            • paprika
            • cumin
            • coriander
            • cardamom pods
            • sea salt
            • black pepper 
            • lemon curd
            • tomato paste or sauce
            • 2 Tbls olive oil

            These amounts are for about a 5 lb leg of lamb. 

            What to do:

            1. Soak the chilies in boiling water for 1/2 hour. Reserve the water for the sauce. Remove any stems and seeds. 
            2. Toast the herbs in a small pan over the stove
            3. Grind all the spices in a coffee or herb grinder. 
            4. In a food processor, combine all the ingredients and process until smooth. 
            5. Add reserved water if necessary. It depends on the consistentcy you need. 

            In the food processor: 

             

              Crockpot Spicy Pork Tacos

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              So yummy and so easy!! I told myself this past weekend that I need to start making it easier on myself and start using the crockpot more often. This delicious masterpiece was the result!  

              Here’s what you need to combine in the crockpot:

              • 1 lb pork tenderloin
              • 1 15 oz jar of medium salsa (my personal favorite is Wegmans organic)
              • 2 jalapeño peppers, diced
              • 4 cloves of garlic
              • 2 Tbls brown sugar
              • 1 tsp cumin
              • 1 tsp coriander
              • 1 tsp chili pepper
              • 1 tsp cayenne pepper
              • S&P

              Mix everything together in the crockpot and cook on low for 6-8 hours. Shred the pork and cook another 1/2 hour – 1 hour. 

              Toppings and accessories: Use all or just a few. The * are what I used. 

              • Whole wheat soft taco shells *
              • Avocado *
              • Red onion, diced small *
              • Cheddar cheese, shredded *
              • Hot sauce, if desired (Deathwish is my FAVORITE!) *
              • Lettuce, shredded
              • Cilantro
              • Sour Cream

              Place the shredded pork on a shell, put the toppings on and enjoy!

              Here’s a peak at what it looks like after shredding: