You know you’re almost fully recovered from a stomach bug when you can start experimenting with food again! Monday was horrible, but little by little this week things have been getting better.
I did have some fresh ground beef, but since that had been claimed for Sunday hamburgers, I decided to do a meatless meal since I didn’t have any meat that’s not frozen. That’s when I remembered my aunt had given me canned chicken. I am generally not a fan of canned meat, but decided to go all in.
You do know you’re still recovering from a stomach bug when the mere sight and smell of canned chicken turns your stomach instantly. But, it’s hard to tell you’re using canned chicken when you later this with Bush’s Cocina Latina Refried Black Beans and Knorr’s Spanish rice.
- 10 oz canned chicken, drained & shredded
- 1 can Bush’s Cocina Latino Refried Black Beans
- 1 pkg Knorr Spanish Rice
- 1/4 cup ceaser salad dressing
- 1 tsp taco seasoning
- 1/4 onion, diced
- 1 tsp miced garlic
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded Mexican cheese
- Cook rice according to package.
- In a 10″ oven-proof skillet, drizzle some vegetable oil. Add onion and cook for two minutes.
- Add chicken, salad dressing, garlic, and taco seasoning. Cook until heated through. Transfer chicken mixture to a dish and set aside. Wipe out pan and add refried beans.
- When beans are cooked through, make sure they are spread evenly in pan. Sprinkle beans with pepper jack cheese. Next, spread rice evenly over beans and pepper jack layer. Top rice with shredded chicken mixture, spreading as evenly as possible. Sprinkle with Mexican cheese.
- Broil uncovered until cheese is melted.
- Serve with your choice of toppings. I used shredded lettuce, chopped green onion, sour cream, and my favorite mild Ortega Sauce.
I dished out the skillet nachos on my plate, added toppings, and then devoured with tortilla chips. It turned out quite well. My grandfather actually complimented this dish saying it tasted “surprisingly good.” It’s rare for him to actually praise my food to my face even if he likes my cooking.
In the future, I’ll use fresh shredded chicken breast (I’m thinking about a pound, as the 10 ounces of chicken wasn’t quite enough) and experiment with the amounts of taco seasoning and salad dressing.
For this past Thanksgiving holiday, I decided to make a cheeseball. I don’t know why exactly, but I did. Thus I took to the internet for recipes that incorporated the cheeses available in my fridge. I found several recipes that let me know mixing feta with cream cheese and pepper jack would be just fine, but I decided to forgo a formal recipes in favor of just randomly throwing things together.
I did try to make the cheeseball look like a turkey using dried fruit and cooked bacon. It looked more like a duck, but I tried. I get an E for effort. A tip… use a thicker cut of. bacon. Mine was super thin and it didn’t want to hold it’s shape well.
- 8 oz cream cheese, softened
- 5 oz feta, crumbled
- 1 wedge Laughing Cow pepper jack
- 1/4 cup parmesan cheese, shredded
- 1 cup pepper jack, shredded
- 1/4 cup Greek yogurt
- 1/4 cup dried cranberries
- 2 green onions, chopped
- 1 tsp garlic, minced
- 1/4 tsp dried lemon thyme
- 1/4 tsp dried oregano
- 1/2 tsp lemon juice
- In a medium bowl, mix together the cream cheese, Laughing Cow, yogurt, and lemon juice until well combined.
- Stir in herbs, feta, garlic, and dried cranberries. Make sure to get these things as evenly distributed as possible to avoid pockets of garlic and cranberries on the bottom only.
- Add the green onions and shredded cheeses, stirring gently until combined.
- Spoon into plastic wrap and roll into a ball. Chill for an hour, unwrap, and garnish as desired.
My family is not feta lovers and some even dislike pepper jack, but they had half this cheeseball eaten before we sat down to dinner. That’s saying something. This was served with Wheat Thins and Ritz crackers and went well with both. You could also serve thus with pretzels and bagel chips. This stuff was awesome on toasted cranberry bagels, by the way.
My family also took apart the bacon tail and ate it with the cheeseball. Next time I think I’ll add bacon to the cheeseball mix.
I wanted to make bean dip for my family’s taco night. I remembered making a yummy dip with cream cheese, salsa, and refried beans, but couldn’t find the recipe for it. Typical me. Thus this dip was born because I decided to throw leftovers in the dip.
- 1 block cream cheese, softened
- 1/2 can of Hormel Chili (I used no beans)
- 1 cup Fritos cheddar cheese
- 1 can refried beans
- 1/4 – 1/2 pint of salsa
- 1/2 – 1 cup shredded pepper jack cheese
- 1/2 cup sour cream
Directions: In a large mixing bowl, mix together your cream cheese, sour cream, and Fritos cheese. Then add in your salsa and refried beans.
Once that is nicely mixed together, stir in half your pepper jack cheese and pour into a 8×8 baking dish. Top with remaining pepper jack and bake at 350F for 30-40 minutes.
Serve warm with tortilla chips or throw inside your tacos with ground beef. My grandfather loves eating this on bread with butter and topped with extra homemade salsa.
Jazzed up bulgur pilaf.
I sadly did not take a picture of this before I ate it. Not that I suppose it matters because my food photography definitely leaves a lot to be desired (just look at the horrible low-quality of my bulgur pilaf image). This was my first time working with bulgur. It’s a nifty grain and in the pilaf was very chewy, but in this bowl it’s barely noticeable, probably because the extra liquid helped detract from the earlier chewiness. I made the bulgur pilaf two days before as an accompaniment to a spiced chicken dinner with baked beans. It was very yummy (a little dry because I let it sit a little too long with the lid on after it was finished cooking). That makes this a very quick to make breakfast. My main problem was getting my hashbrowns cooked. I didn’t have enough butter/oil at first so it took a lot longer than it should have.
Because I have a nephew who loves mango. Because I have a nephew who loves mango and he calls it “mingo mango”… that’s why this recipe is named that. It’s a fairly simple recipe and was really putting to use fruits that were a little on the softer side of things. This is also using a Chai Coconut Milk blend that I’d made earlier in the week. Continue reading
I am not a fan of cold coffee most times, but dress it up with some flavor, ice, and milk and I’m good to go.
- 3 cups room temperature coffee, whatever flavor you’d like
- 1/4 cup real maple syrup
- 1/2 cup half and half
- Ice cubes
First I filled my 27 ounce Activ v water bottle half full of ice cubes. Then I poured in the maple syrup and half and half. Next came the coffee. Put on your lid, do the hokey pokey and shake it all about. Done. Easy, right?
If you do this in a glass, just stir with a long handled spoon until well combined.
I’ve been dieting. Yes, I have. By dieting, I really mean changing the way I eat and what I eat. I’ve been watching food portions and cutting out a lot of processed foods and refined sugars. In doing this, I’ve come up with some nice, good foods to eat and I’m sharing my very very simple recipes for pasta sauce and meatballs. Continue reading