What's for Dinner? Shredded Beef and Guacamole Tacos!

This week I've been a little busy.  My good friends, Tim and Meredith, are getting married this weekend and I am in the wedding.  So between errands/work for that and doctors appointments to find out that I am having ANOTHER BOY (AHHHHHH!), we've been having really quick and easy meals (none of them too blog-worthy).  But this one was another idea of my friend Angie.  It's so simple because you cook the meat in a crockpot with more of that delicious Frontera Skillet Sauce and you almost have an insti-meal.  Just take a few minutes to chop up some ingredients for the guac, and it really is a simple, good dinner.  If you don't dig on beef, you could probably do this with 3 or so chicken breasts...although I haven't tried it, so don't quote me on it!  :)  Enjoy!

Shredded Beef Tacos
Serves as many as you want it to serve!

1 chuck roast (I used a 2 lb roast and it made enough for probably 10-12 tacos)
1 packet Frontera Taco Skillet Sauce (I used the Chipotle Garlic flavor)
1/2 onion, diced
2 cloves garlic, minced
diced tomato
shredded lettuce
shredded cheese
salsa (try my recipe for "Spencer's Salsa" from last month)
Holy Guacamole (recipe to follow)
Sour cream
Flour or corn tortillas

In a crock pot, place chuck roast in and pour Skillet Sauce over top.  Sprinke in onions and garlic.  Cook for 6-8 hours until beef shreds easily with fork.  Shred meat.  Assemble tacos to your liking! 

Holy Guacamole!

Serves 4

2 large ripe avocados, halved and flesh scooped out into medium bowl
1 roma tomato, finely diced
1/4 small red onion, finely diced (eyeball this...don't go too crazy with the onion)
1 large handful of cilantro, chopped
1 clove garlic, pressed through garlic press
1/2 jalapeno, seeded and finely diced
juice from 1/2 lime
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt (fit this to taste)

Mash avocado in bowl to desired consistency (I like mine chunky).  Stir in all other ingredients.  Taste to make sure properly seasoned.  Serve with tortilla chips or on tacos!

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What's for Dinner? Easy Chicken and Broccoli Casserole!

Tonight is part two, continued from last night's dinner.  As you recall, from yesterday, I used half of a rotisserie chicken for my Biscuit Pot Pie.  Tonight, I used the other half in a casserole that is really quick and easy.  Good thing, because I had an old college friend, her husband and her baby drop by for a reunion and playdate.  When she left Sully and I were starving and didn't feel like cooking anything fancy.  Perfect! My friend Angie and I always talk about what we are making for dinner when we are at work, and she kind of came up with something similar to this when she had some leftover chicken to use.  It is quick, easy and yummy.  If you are looking for a no-fuss dinner, this is a keeper!  Enjoy!

Easy Chicken and Broccoli Casserole
Serves 4-5

• 1 box Rice-A-Roni, chicken flavor, cooked to directions on box
• 1 large bunch broccoli, cut into florets and steamed until just soft (or cooked in microwave)
• 1/2 rotisserie chicken, picked from skin and bone and chopped
• 1 can, cream of chicken soup (I use the low fat)
• 1/2 cup sour cream
• salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/2 cup seasoned breadcrumbs

Preheat oven to 350.  In a large mixing bowl, fold together cooked rice, chicken, soup and sour cream. Add salt and pepper to taste.  Spoon into 9x9 baking dish, coated with cooking spray.  Top with cheese and then breadcrumbs.  Spray top with more cooking spray.  Bake for 20-25 minutes until hot and bubbly.  Broil for 2-3 minutes to get top browned and crusty. Enjoy.

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What's for Dinner? Biscuit Pot Pie!

So, now that it is getting colder out (okay, okay, it was 82 today, but this morning it was 65 and felt awesome!) I am starting to crave more comfort-y foods.  I haven't made this yet this year, so I thought it was a good time to pull it out.  This is one of our favorites.  It is a pot pie, except instead of a thick pie crust topping, it has biscuits.  It is healthier for you and simple to make.  You can make it even easier if you substitute half a rotisserie chicken for the raw chicken breasts (I did this tonight, and tomorrow will have another recipe using the rest of the chicken) and frozen veggies (I use fresh, but nothing wrong with cutting corners!).  Give it a try, it is perfect for fall, even if it is still warm out!  Enjoy!

Biscuit Pot Pie

Serves 5-6

• 2 T olive oil
• 3/4 lb boneless chicken breasts (OR 1/2 rotisserie chicken, white and dark meat, meat pulled from bones and skin and chopped)
• 2 T butter or spread
  1 medium onion, diced
  3 stalks celery, diced or thinly sliced
• 8 medium white mushrooms, quartered
  3 carrots, peeled and diced
• 1/3 cup frozen peas (if you want to make it a bit easier, omit fresh carrot and use a frozen veggie medley here)
  1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup half & half (or heavy cream or milk)
• kosher salt
• freshly ground black pepper
• 1 1/2 teaspoons poultry seasoning
• 6 sprigs fresh thyme
• 4-5 dashes of Tabasco (optional)
• cayenne pepper to taste (optional)
• 1 can refrigerated buttermilk biscuits (don't use the huge "Grands" ones...just regular size)

Preheat oven to 350. Heat 1 TBSP oil in skillet with an oven-proof handle.  Add chicken (may slice chicken before hand to reduce cooking time).  Sauté until chicken is cooked through.  Transfer to cutting board, let cool and chop (if using rotisserie chicken, omit this first part.) In same skillet, heat butter/oil over medium-high heat.  Add onion, celery, carrot and mushrooms and sauté until soft.  Add garlic and saute one minute more.  Sprinkle flour over veggies and cook for about a minute.  Slowly pour in chicken broth, stirring constantly.  Simmer until mixture is very thick, about 3-6 minutes.  Add in half & half. Add more chicken broth if necessary.  Add chicken and frozen peas into vegetable mixture and bring to a low boil.  Remove from heat (mixture should be thick).  Add salt, pepper, poultry seasoning, thyme, Tabasco and cayenne.  Place uncooked biscuits on top of mixture, evenly spaced, about ½-1 inch apart until top is fully covered.  Put skillet in oven (if no oven-proof skillet, pour mixture in a glass baking dish before topping with biscuits) and bake according to biscuit instructions until biscuits are cooked and brown on top and mixture is hot and bubbling (I found that it takes longer than the biscuit instructions...up to 10 minutes longer...just watch them!).

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What's for Dinner? Chicken Noodle Soup!

We're back from Grand Cayman, and it was an amazing trip.  Just what we needed...sun, sand, and baby-free laziness for 4 days (thanks mom and dad for making it possible)!  We had a fabulous time, but were happy to come back and see our little cutie.  Somewhere in between Grand Cayman and Wilmington, I contracted a pretty nasty cold (and really attracted friends on the plane by sneezing and sniffling the whole way home).  I then I had to drive up to Raleigh to pick up Finn from my parent's house.  While I was there, my wonderful mother was so sweet to cook me up a batch of chicken soup, sure to help me feel better.  I brought it back to Wilmington with me and we had it for dinner tonight and I do believe I am already on the road to recovery.  This soup recipe is a cross between hers and mine, and it is a keeper...make it any time you feel under the weather, or if it's just cold outside and you want something warm and comforting.  Served with a grilled cheese--you have the perfect meal.  Enjoy!  And glad to be back (sort of)!

Chicken Noodle Soup
Serves 4-5

• 2 large chicken breasts, or 1/2 rotisserie chicken, meat pulled from the bones and shredded
• 4-6 cups chicken stock or broth (can use low sodium to better control the salt)
• 1 TBSP olive oil
• 1 medium onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and sliced (or the equivalent amount baby carrots)
• 1 carton sliced white mushrooms
• 4 cloves garlic, minced
• 2 tsp poultry seasoning
• 6-8 sprigs fresh thyme (do use fresh here...it really makes the flavor)
• 1 15-oz can cannellini beans, drained
• 2 cups egg noodles
• 2 cups baby spinach
• salt and pepper to taste

If using raw chicken breasts, in a medium saucepan, add 2 cups chicken broth and boil chicken until done.  Shred chicken into large pieces with two forks and leave in broth.  Set aside.

Eat your soup!

In large soup pot, add olive oil and saute onion, celery, carrot and mushrooms until soft.  Add garlic and saute 1 minute more.  Add reserved shredded chicken and 4 cups broth.  Bring to simmer. Add poultry seasoning, thyme and beans.  Continue to simmer for 20 minutes to 2 hours (however much time you have!).  Add more broth or water if it becomes to thick. Five to ten minutes before serving, add egg noodles and spinach and turn heat up just a bit (again, watch liquid content...if it needs more liquid, add more!).  When noodles are tender, taste and season with salt and pepper.  Enjoy, and feel better if you are sick! :)

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Back Next Week!

Sully and I are taking a much needed vacation to Grand Cayman, sans baby, and will return next week (hopefully with some new recipe ideas in tow)! We'll see you then.  Cheer!

Laurie and Sully

What's for Dinner? Fall(ish) Chili!

It's the first day of September, and when I stepped outside this morning, there was a slight (dare I say) chill in the air!  It felt great and got me really excited for Fall.  So in honor of that, and it being the first night of college football (and Sully's Fantasy Football draft), I decided to make chili tonight (no mind that it ended up at 85 degrees out!).  I think chili is one of those things that is hard to mess up.  You really just throw a bunch of ingredients--whatever you like--in a pot, cook for a couple of hours, and it usually turns out pretty good.  This little concoction I came up with turned out great.  I used lean beef and hot italian sausage for a little kick, but you can use anything from beef to turkey to bison. Just cook for at least 2 hours, and preferably longer, to give it time for the flavors to meld.  You can even do it in the crock pot and set it to cook on low all day.  Be creative! I can't wait for Fall weather (and food), every day!!  Enjoy!

Fall(ish) Chili

Serves 6

• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1/2 red bell pepper, seeded and finely chopped
• 1 jalapeno pepper, seeded and chopped
• 3 cloves garlic, minced
• 1 pound ground beef (can use turkey or bison as well, at any fat level)
• 3/4 pound hot Italian sausage (can use turkey or chicken sausage instead of pork)
• 1 (15 ounce) can chili beans (or you can also use black beans)
• 1 (15 ounce) can dark red kidney beans, drained
• 1 (28 ounce) cans diced or crushed tomatoes with juice
• 2 tbsp tomato paste
• ½ cup pureed pumpkin (NOT the pumpkin pie filling)* [this is my mom's secret chili ingredient--adds extra fiber and vitamins, but you can't taste it...promise!]
• 1/2 cup beer
• 2 tbsp powdered beef bouillon (or 2 cubes)
• 2 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp dried basil
• 1/2 tsp cayenne pepper
• 1/2 tsp paprika
• salt & ground black pepper to taste
• shredded cheese (for garnish)
• diced onion or green onion (for garnish)
• sour cream (for garnish) 

In a large stew pot, heat olive oil over medium heat and add onion, celery and peppers.  Saute for 5-7 minutes, until veggies begin to soften.  Add garlic and saute one minute more.  Pour into bowl and set aside.  In same pot add meat and brown over high heat.  Make sure to break up the meat in very small pieces.  When meat is browned, add back in veggies.  Add tomatoes in juice, tomato paste and pumpkin and stir to combine.  Add in beans and beer.  Add all spices.  Reduce heat to simmer and cook for at least 2 hours (the more, the better!).  Garnish with goodies on top (and tastes really good over spaghetti and/or with crushed Fritos on top...ohhhhh, yeah!).

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