Layered Chicken Taco Salad

I had been in the mood for tacos, but kept forgetting to buy hard taco shells at the store!  So I used some of my regular fix-ins' for tacos - cheese, lettuce and tomatoes and turned it into a layered salad...or dip?  This dinner came together in no time at all.   

We ate this by scooping it up with tortilla chips even though I had added seasoned tortilla strips to the top of the salad (you can usually find them in the aisle with the croutons).  Which is why I thought of it as a dip or a salad.  I used chicken because I don't eat ground beef, but you can very easily substitute it.  I also tossed in the black beans to cook a bit with the chicken when I added the taco seasoning.    

This is a great dish to customize to your family - choose a different meat or add other toppings such as black olives or chopped green pepper.  We also would have topped it with sour cream and salsa, but I didn't have either of those on hand - and now you can see how desperate I was to have tacos even though I didn't really have all of my usual suspects for the toppings!  I'll chalk that up to another pregnancy craving...  

Serves 4

Layered Chicken Taco Salad

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

1 cup black beans, drained and rinsed

3 tablespoons taco seasoning

3/4 cup water

1 head of Romaine lettuce, chopped

2 Roma tomatoes, seeded and diced

1 1/2 cups shredded Mexican blend cheese

1 cup Santa Fe tortilla strips (optional)

sour cream and salsa (optional)

In a medium skillet over medium, heat the olive oil and add diced chicken.  Cook until browned, add the black beans, taco seasoning and water.  Simmer for about 10 minutes until sauce is slightly thickened.  Spoon chicken and black bean mixture onto the bottom of a 9 x 13-inch pan.  

Top chicken with lettuce, followed by tomatoes, cheese and tortilla strips.  Dish out to individual plates or bowls (or scoop right out of the pan with a tortilla chip!).  Serve with sour cream and salsa if desired. 

Barbecue Chicken Quesadillas

This is one of our favorite weeknight dinners.  So easy and everyone in my family gobbles it up!  There's some spice to it, so if you're serving it to your kiddos as well, you may want to omit the jalapenos and customize it to their taste.

But, that's what's awesome about quesadillas - you can make them any way you like them!  I used McCormick's Montreal steak spicy grill seasoning to season the chicken - tons of flavor and I like the spice.  The cheese I used is a blend of Mexican cheeses and taco seasoning.  Use your go-to seasoning for chicken (even taco seasoning on the chicken would be great) and whatever cheese you love.

  

I make my own salsa a LOT.  My husband can't get enough of it!  You can get the recipe here, or just use your favorite store brand.  

I wrote this recipe for 2 quesadillas, but you'll probably have enough chicken to do another 1/2 (just use one tortilla and fold it over).  I don't like a ton of chicken on mine, so I use less than my portion, then make a smaller one for the kids!     

Serves 2-3 

Barbecue Chicken Quesadillas

1 large boneless, skinless chicken breast, diced
olive oil
1 tablespoon Montreal steak spicy grill seasoning
1/2 cup barbecue sauce, plus more for drizzling
4 flour tortillas (soft taco size)
2 cups shredded Mexican blend cheese
2 tablespoons diced jalapenos
1 tablespoon chopped fresh cilantro

In a skillet over medium, heat olive oil until it starts to ripple, then add chicken.  Sprinkle the grill seasoning over the chicken and cook until done throughout.  Remove from heat and stir in the 1/2 cup of barbecue sauce.  Set aside.

Preheat quesadilla maker or a large skillet (if using a pan on the stove, you'll need to brush each side of the tortillas with olive oil or vegetable oil and spray the skillet with non-stick spray).  On one tortilla, sprinkle about 1/2 cup cheese.  Top with 1/2 of the chicken, 1 tablespoon of jalapenos and 1/2 tablespoon cilantro.  Top with another 1/2 cup of cheese and then drizzle more barbecue sauce (to taste).  Top with another flour tortilla.  Repeat to make the other quesadilla.

Place assembled quesadilla onto the quesadilla maker and close lid.  Cook until cheese is melted and top is golden brown, about 4-5 minutes.  If using the stove, cook for a couple minutes on one side, until the cheese starts to melt and the tortilla turns golden, then flip to heat the other side.

Serve with salsa and other favorite toppings.  

Barbecue Ranch Chicken Wraps

This was a weekend creation that started with my husband wanting a wrap for lunch.  You know, something a little more substantial than our normal pb & j (as much as I cook, my kids live off of them during the week!).  He diced and cooked the chicken with a little seasoning salt and grill seasoning and I got the veggies ready. 

I've had quite a few barbecue chicken wraps at different restaurants so when we asked what else I wanted on it, I immediately thought Ranch dressing and barbecue sauce.  Instead of cheese to keep it a bit lighter, I topped it all with Santa Fe tortilla strips that I normally use on my salads (found with the croutons in the grocery store).  Oh my goodness...talk about lick your fingers good!

Makes 4 wraps

Barbecue Ranch Chicken Wraps

2 boneless, skinless chicken breasts diced

2 tablespoons olive oil

2 teaspoons seasoning salt or grill seasoning (or combination of both)

2 Roma tomatoes, sliced

3-4 leaves Romaine lettuce

4 tablespoons barbecue sauce 

4 tablespoons light ranch dressing

4 tablespoons Santa Fe tortilla strips

4 soft taco size tortillas

Add olive oil to a medium skillet and heat over medium for a couple of minutes.  Add chicken and seasoning and cook until done throughout.  In the meantime, assemble the wraps.

Place the tortillas between two damp paper towels and heat in the microwave for 30 seconds.  In the middle of the wrap, place a couple of pieces of lettuce, topped with 3 or 4 slices of tomatoes.  Top with about 1/3 cup chicken.  Drizzle about 1 tablespoon of the ranch dressing and barbecue sauce (each) over the chicken, topped with about a tablespoon of the tortilla strips.  Roll up and cut if desired. 

Easy Chicken Noodle Soup

This soup is my cure-all when my family is feeling icky.  It's the easiest noodle soup you can make - I've even made it for myself when I've been sick.  That's how easy it is!  I have two little ones with coughs and colds, plus it's freezing out, so I decided to whip this up for lunch.  It was done in about 20 minutes.  It's incredibly warm and comforting - add a chicken breast when you add your veggies if you want actual chicken noodle soup.  It will take around twenty minutes to cook (after it starts boiling), then remove, shred and put back in when you stir in the pasta.  Serve with butter crackers or good bread for dipping! 

Serves 4-6

Easy Chicken Noodle Soup

2 quarts reduced sodium chicken broth 

1 chicken bouillon cube

1 cup diced celery

1 cup diced carrots

2 bay leaves

salt and pepper

2 cups dried pasta (I used rotini)

In a large saucepan, combine the chicken broth, bouillon cube, celery, carrots and bay leaf.  Salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper).  Turn heat on medium-high, let it come to a boil and simmer for a couple of minutes.  Add the dried pasta and cook according to the time on pasta box.  Check for seasoning and serve.  

Tip: If you have leftovers, you may need to add more chicken broth the next time you heat it up - as it sits in the fridge, the pasta really soaks up the broth!

Baby Arugula, Cranberry and Pecan Salad

I'm obsessed with this salad!  Such a perfect fall dinner or side.  This is actually the first time I've ever tried arugula and it certainly will not be my last.  I've been missing out!  Tangy and peppery and delicious.  

I don't care for feta, but that is what the original recipe called for.  Feta is one of those things that I want to like (is that weird?) but I just can't do any of those really strong crumbly cheeses.  The dressing for this salad is unbelievable...so simple but packed with flavor.  This would be a very pretty side dish to serve at a Holiday dinner.

Serves 2

Baby Arugula, Cranberry and Pecan Salad

1 head of Romaine, chopped and rinsed
1 cup of Baby Arugula
1/3 cup chopped pecans
1/2 cup dried cranberries
1/2 cup shredded mozzarella

For the dressing 
2 tablespoons Balsamic Vinegar
1 small shallot, grated or minced
1/4 teaspoon salt
1/4 cup olive oil

In a large bowl, combine all of the ingredients for the salad.  In a smaller bowl, combine the Balsamic, shallot and salt.  Slowly pour in the olive oil and whisk until emulsified. 

Pour dressing over the salad and toss gently. 

(Source:  adapted from Kali Orexi)

Chicken Pot Pie

So this is probably not the Chicken Pot Pie you were thinking...there's not a crust baked on top of this dish.  Where I grew up, in Central Pennsylvania, this is Pot Pie, or more appropriately, Pennsylvania Dutch Pot Pie.  And if you want me to get really technical, "Bott Boi" - which is why we just ended up calling it pot pie.   I can still taste the way my grandmother made it - usually with leftover turkey from a holiday and sometimes with ham (not my favorite).  Creamy and chunky with potatoes, carrots and yummy square-shaped noodles.

This is my very Italian grandma I might add, not a trace of German roots in her!  Just goes to show that it's a PA thing.  And I call these noodles, some may call them dumplings.  I did not use all of the dough that I made.  Just use your best judgement when adding them to the broth.  You know how chunky or not chunky you'll want your soup. 

  

So inviting and comforting looking right?  Perfect for a chilly fall day.  And really very simple!  Serve with good bread for dipping. 

Serves 6-8

Chicken Pot Pie

2 quarts chicken broth

1 quart water

1 large boneless, skinless chicken breast 

2 carrots, peeled and diced

1 rib celery, diced

1/2 medium onion, diced

4 small red potatoes, diced 

2 tablespoons flour added to 2 tablespoons water (for a thickening paste)

For the dough

2 1/2 cups flour

1/2 teaspoon salt 

3 eggs

1 tablespoon cold water

In a large pot or dutch oven, combine the chicken broth, water, chicken breast, carrots, celery, onion and salt and pepper to taste.  Bring to a boil and let simmer until chicken is cooked through.

While that is cooking, make the dough.  Combine everything except for 1/2 cup of flour.  Mix in the remaining 1/2 cup and continue kneading to form a stiff dough, about 10 minutes.  Roll dough on a lightly floured surface to as thin a sheet as possible.  Cut into 2-inch squares.

When chicken is done, remove, shred and return to pot.  Check broth for seasoning; salt and pepper if needed.  Add half of the potatoes, then about half of the dough squares, gently pushing down each layer until covered with broth.  Repeat with remaining potatoes and dough.  Cover and let simmer for about 20 minutes until potatoes and dough are thoroughly cooked.  Stir in the flour paste at this time to thicken the soup (if desired).

   

Everything Bagels - and Salt, too!

These were made by my husband's request - we typically always have bagels in the freezer, store bought, not even from a good bakery or anything.  Since I've discovered how easy making bread is (really it is!) he put in a special request for everything bagels.  And they are just as easy as any bread I've made at home so far!  

I use instant yeast, so it's a matter of throwing all of the ingredients into the bowl of my stand mixer and mixing/kneading with my dough hook until everything is combined and it pulls away from the sides.  It takes about an hour for the dough to double in size, then it's cut into equal pieces, rolled into balls and a hole poked through the middle. 

A little egg wash will help your toppings stick and give them a nice, golden sheen when they come out of the oven.  My everything bagels had poppy seeds, sesame seeds, chopped dried onion and salt.  This recipe can easy be cut in half if you want to make a smaller batch.  

So I made our two favorite types of bagels - both of which I introduced to my husband.  He was (and still is for the most part) a cinnamon raisin man.  I couldn't tell you the first time I ever had a salt bagel or what made me try it, but I am hooked!  I'm also not partial to butter or cream cheese, toasted or untoasted.  It's whatever I'm in the mood for.  Hope you enjoy these as much as my family did! 

Makes 16 bagels

Everything Bagels - and Salt, too!

2 1/2 cups warm water

3 tablespoons sugar

4 teaspoons instant yeast

7 cups bread flour

3 teaspoons salt

For the toppings

1 egg, beaten

2 teaspoons poppy seeds

2 teaspoons sesame seeds

2 teaspoons dried chopped onions

3 teaspoons kosher salt, divided

2 teaspoons sea salt 

In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients needed for the dough.  Mix on low until all the flour is incorporated, then turn up to medium speed and mix for about 5 minutes.  Turn the dough out (the dough should have completely pulled away from the bowl and sides should be pretty clean) and spray same bowl with non-stick cooking spray.  Return the dough to the bowl, giving it turn or two to coat in oil.  Let rest, covered with a clean dish towel for about an hour.

Turn the dough out onto a lightly floured surface and cut into 16 equal pieces.  Roll into a ball and use a finger to press and stretch a small hole through.  Allow them to rest for about 10 minutes.  Meanwhile, put a large pot of water on to boil.  Spray an 11 x 18-inch baking sheet with non-stick cooking spray and preheat oven to 425 degrees.

Place each one of the bagels (2 -3 at a time depending on how big your pot is) into the boiling water for 45 seconds to a minute on each side.  Remove and place on prepared baking sheet.  Do this until all the bagels have been boiled. 

For the everything bagels:  combine the poppy seeds, sesame seeds, dried onion and 1 teaspoon of the kosher salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.

For the salt bagels:  combine 2 teaspoons of the kosher salt and sea salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.  

After the toppings are on, bake for 20 minutes until the tops are golden brown.  Enjoy immediately or store in a airtight container for 4-5 days.  Or freeze to enjoy for longer!  

(Source:  dough recipe adapted from A Beautiful Mess)

Crispy Buffalo Chicken Wraps

We have Buffalo chicken wraps for dinner a lot...in fact, we really love anything Buffalo.  Stromboli, dip, wraps, you name it.  And I know we're not alone.  If you're a Buffalo fan, you will LOVE this! 

Start with a burrito size flour tortilla...layer with shredded cheese, chicken tossed in Buffalo wing sauce and top with Ranch!  My mouth is watering just thinking about it...

After the tortillas are rolled up, you give them a little spritz of vegetable spray and cook for just a couple of minutes in a skillet on medium.  This gets them nice and crispy and melts the cheese inside. 

Makes 3-4 wraps

Crispy Buffalo Chicken Wraps

2 large, boneless skinless chicken breast, cut into bite sized cubes

1 tablespoon spicy grill seasoning (I used McCormick)

1 cup of Buffalo wing sauce (I used Sweet Baby Ray's)

3-4 burrito size flour tortillas

1 1/2 cups Mexican blend shredded cheese

1/2 cup ranch dressing

In a medium skillet over medium-high heat, cook the diced chicken tossed with the grill seasoning until cooked throughout.  Once done, remove from heat and toss with Buffalo wing sauce.  Set aside. 

Preheat a large skillet over medium and grab the tortillas.  Sprinkle about 1/2 cup of the shredded cheese on each tortilla, leaving about a 1/2 inch border.  Spoon about 1/4 cup of chicken right down the middle.  Top with a drizzle of ranch dressing.  Fold in the sides of the tortilla, and start rolling the bottom up toward the top.  Spray with vegetable spray and lay seam side down in preheated skillet.  Cook for 1-2 minutes, then flip and cook 1-2 minutes on the other side.  Repeat with other filled tortillas.

Pesto Chicken Pizza

I'm not going to lie - this is probably the best thing I've ever made - EVER.  My husband agreed.  I try not to overwhelm my readers with too many pictures, but I could have put like 15 more up.  Not only is it delicious, but it's just an absolutely beautiful dish!

Tomatoes, hunks of fresh mozzarella, a pesto base AND chicken tossed in the pesto - how gorgeous is this?  Hard to believe something this gourmet looking took me all of 15 minutes to put together.  I used my pizza dough, already made (because I always have some in the fridge or freezer) and the Basil Pesto I just made last week. 

 I rolled the dough super thin, so it got crispy and so yummy...this would be so awesome on the grill too! The tomatoes took on this roasted flavor (love roasted tomatoes!) which was just one reason this is one perfect pizza.  I mean look at that melted mozzarella!  

Serves 6

Pesto Chicken Pizza

1 pound Pizza Dough

1 cup pesto (homemade or store bought), divided

1 large boneless, skinless chicken breast, diced

5 Campari tomatoes (or 3 Roma), sliced

1/2 pound fresh mozzarella

Preheat oven to 375 degrees with pizza stone inside.  Cook the chicken with a little salt and pepper, then toss with 1/4 cup of pesto.  Set aside.  Roll out dough on floured surface to as thin as you like.

Pull out the preheated pizza stone, spray with non-stick spray and lay out dough (here's a hint - when you are ready to move the rolled out dough to the stone, roll it up on your rolling pin, carrying it over the stone and roll it back out. Works perfectly every time!).  Spread the remaining 3/4 cup of pesto on dough, leaving about a 1/2 inch border.  Top with chicken, tomato slices, and chunks of mozzarella.  Bake for 15-20 minutes until dough is crispy and cheese is melted. 

 

Bacon and Tomato Quiche

This quiche would be an amazing brunch dish (breakfast, brunch, lunch or dinner - really any time of day!).   I chose to make it for our dinner a couple of nights ago - I had an extra pie shell and thought why not do something savory?  

I love the brown crispy edges.  This baked up so perfectly!  The tomatoes were a great addition and went really well with the swiss cheese - you can also add peppers, mushrooms, etc. and really make this how you like it.  

This was polished off in no time!  My husband had seconds and even pulled this out for breakfast the next morning!  I was shocked!  He's not a huge leftover person so I took that as a good sign that this quiche was a winner.

Serves 8

Bacon and Tomato Quiche

1 9-inch frozen pie shell

2 cups swiss cheese

2 tablespoons flour

4 eggs

1 1/2 cups half & half

1 Roma tomato, seeded and chopped

8 slices of bacon, cooked and crumbled

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 350 degrees and place frozen pie shell on 9 x 13-inch baking sheet.  In a small bowl, combine cheese and flour and mix well; set aside.  In a large bowl, beat the eggs slightly, then add the half & half, tomato, bacon, salt and pepper and mix well.  Pour mixture into pie shell and bake for 35-40 minutes or until a knife inserted into the center comes out clean.  Let sit for 10 minutes before serving.

(Source:  Adapted from For the Love of Food) 

Spicy Turkey Burgers with Avocado-Ranch Dressing

My husband and I have been grilling fools lately.  Probably a combination of the awesome weather we've been having, a new grill and a fantastic new brick courtyard we built.  But we are spending more time than ever outside.  At any rate, we grilled these turkey burgers the other night and they are amazing.  The burger itself is very simply seasoned, but garnished with spicy cheese, avocado-ranch dressing and if you like, a tomato and more avocado (yes, please!) makes it pretty sensational. 

The avocado-ranch dressing really cools down the spiciness of the pepper jack cheese and the burger itself.   Such a great combination!!  I make this sauce often - it's also fantastic with Southwestern egg rolls. 

Makes 4 burgers and 1 1/2 cups dressing 

Spicy Turkey Burgers

1 pound 93% lean ground turkey
1 tablespoon McCormick spicy grill seasoning
4 slices pepper jack cheese
4 good rolls (I used ciabatta)

Avocado-Ranch Dressing
1 cup ranch dressing
1 avocado, diced
1/2 teaspoon dried dill

Preheat grill to medium-high heat.  Divide the turkey into 4 equal parts and form each section into patties.  Make an indentation with your thumb in the middle of each patty to prevent the tops of the burgers from rounding.  Use the tablespoon of grill seasoning to sprinkle evenly over each one.  Place on grill and close lid, grilling for 4-5 minutes on each side or until they are cooked throughout (165 degrees using a meat thermometer).

Make the sauce: in a small bowl, combine all of the ingredients and mash with a fork (or I used my potato masher!).  Serve over the turkey burgers or as a dipping sauce or dressing.

Summertime Salsa

I know it's not the official start of summer yet, but it was just Memorial Day weekend, and that pretty much makes it feel like summer.  This salsa is the epitome of summer - fresh ingredients and the freshest of flavors.  

I'm trying to pay a lot more attention to my garden this year - as opposed to other years where I didn't really bother to prune, just kind of picked off what I needed.  It paid off!  I just picked my first (huge!) batch of cilantro.

This salsa is so easy - everything rough chopped, into the food processor, pulse and done. 

Puree it as smooth or chunky as you like it.  My husband and I have to compromise a little so I puree mine so everything is in teeny tiny dices.  You'll actually end up with more of a liquidy salsa the longer it's in the food processor. 

The colors are gorgeous and looks even prettier topped with a little more fresh cilantro as a garnish.  And by the way, I typically double this recipe, even if I'm making it just for our family.  If I don't, it's gone in one sitting.  We are addicted!

Makes about 2 cups

Summertime Salsa

5 Roma tomatoes, seeded and chopped
1/4 cup chopped onion
1/4 cup fresh lime juice
2 tablespoons diced jalapenos (from the jar)
2-3 tablespoons fresh cilantro, leaves removed from stems
2 teaspoons minced garlic
salt and pepper to taste

In the bowl of a food processor, combine all of the ingredients and pulse until it's the consistency you prefer.  Serve with tortilla chips for a snack or as a garnish with tacos, nachos, etc.

Classic Deviled Eggs

My 3-year old is on a hard-boiled egg kick lately - I've been making about a dozen at a time just to keep up with her!  But she doesn't eat the yolks.  Makes me cut out "the yellow" every time.  Anyway, all that yolk removing (and trying to not be wasteful) reminded me of deviled eggs.  One of my husband's favorite picnic foods.  This is a very classic version and so tasty.   

You may want to start with 1/2 a tablespoon of apple cider vinegar and go from there.  I would drink that stuff if it was acceptable.  I love it!!  And knowing me, I probably used more than the tablespoon I wrote down.  So use it to your taste. 

Classic Deviled Eggs

6 eggs, hard boiled, peeled and cut in half

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1/2 tablespoon sugar

1 teaspoon yellow mustard

salt and pepper

paprika for garnish

Remove the yolks from eggs and place in a small bowl.  Add the mayo, vinegar, sugar and mustard; stir all together.  Salt and pepper to taste.  Use a spoon or piping bag to fill eggs with yolk mixture and garnish with paprika. Store covered in the fridge. 

Cilantro and Lime Vinaigrette

I found this recipe on Pinterest and just had to give it a try - cilantro and lime together just sounds so refreshing and summery doesn't it?  And I don't know about you, but I'm addicted to chopped salads.  A friend of mine once said that she loves salads but hates making them at home because they are never as good as when you get them out.  So true, right?  But honestly, this vinaigrette will NOT disappoint!  And using good, fresh ingredients like crisp Romaine, tomatoes, good cheese and of course something crunchy like nuts or tortilla strips will make you feel like you are sitting in your favorite little cafe enjoying a fantastic, light and refreshing dinner.    

I just love the colors of this dressing.  I doubled the recipe so I had enough that I could eat it for a couple of days (made about 2 cups versus the original 1 cup). 

Here's where you can make the salad completely your own.  I used Romaine lettuce, grilled chicken, shredded cheddar cheese and spicy tortilla strips.  If I had a tomato, that would have gone in too.  

Cilantro and Lime Vinaigrette

2/3 cup seasoned rice vinegar

1/2 cup lime juice (about 2 limes)

1 teaspoon garlic

2 tablespoons chipotle chilies in adobo (or a bit more if you like it really spicy)

2 tablespoons honey

1/2 teaspoon salt, plus more to taste if  necessary

1 1/2 cups canola oil

1 cup fresh cilantro, chopped

In a food processor, combine all the ingredients except for the canola oil and cilantro.  Pulse to combine.  Slowly add the canola oil to emulsify to the vinaigrette.  Add the cilantro and pulse to combine.  Serve over salad with all your favorite toppings!   

(Source:  Adapted from Your Home Based Mom)