Only the best recipe in the entire world.

Greg comes home tomorrow. I am so excited. I asked him what he wanted me to make for his first dinner home. He requested the Pioneer Woman's White Chicken Enchiladas. These are TO DIE FOR. Seriously, the best things in the entire world! Creamy, delish, amazing, and just wonderful. I will be making them on Monday for dinner and just wanted to share the recipe with the whole world! I do not change a thing, and do not wish to!

Also coming in the next week or so,

Lasagna (I've actually NEVER made lasagna before, so I looked at a few recipes, and am going to see how it goes!)

Apricot Chicken (It's already featured on my blog)

Pizza :)

White Chicken Chili

My awesome friend Aimee made some crockpot white chicken chili, and posted it to her food blog. You can find it here. It looked delish, so I decided I would make it! I altered it just a tiny bit, but man was it good!

White Chicken Chili

Ingredients:

1 lb of chicken (I used 5 tenderloins, I didn't actually measure it though!)

2 1/2 cups chicken broth
1 can cream of chicken soup

1/2 white onion, chopped

1 can white beans, drained and rinsed
1 can black beans, drained and rinsed

1 4 oz can diced green chiles

1 can corn, drained

2 tsp chopped garlic

2 tsp chili powder

1 tsp oregano

1 tsp cumin

1/2 tsp pepper

1 tsp salt

1/2 cup sour cream

1/2 cup cheese (I used taco shredded cheese)

cilantro

tomatoes, diced

tortilla chips
more cheese
more sour cream

what to do:

1. Put all ingredients, except sour cream and cheese into the slow cooker. Stir together, and close lid.

2. Cook on low for about 6-8 hours

3. Remove chicken breasts from slow cooker and shred with 2 forks.

4. Return chicken breasts to slow cooker and add sour cream and cheese.

5. Stir everything together.

6. Cook for another 30 minutes to hour.

7. Top with cilantro, tomatoes, more sour cream, or whatever you might want.

This chili was superb. Very flavorful! Thanks for the recipe Aimee!!! :)

Tomato Cream Pasta Sauce

This pasta sauce has always been my favorite. I finally decided I needed to learn how to make a pretty simple version of it at my house so that I could eat it on any pasta! Well, I discovered the perfect (in my eyes at least) recipe. Let's share!

Tomato Cream Pasta Sauce

Ingredients:
2TBS olive oil
1/4 of an onion chopped
2 garlic cloves minced
1 jar of your favorite tomato sauce (mine is Ragu roasted garlic)
salt and pepper
1/2 cup heavy cream
Parmesan cheese

What to do:
1. Heat olive oil on medium heat and add garlic and onions and saute until light brown.
2. Add tomato sauce, heat until bubbling (constantly stirring)
3. Add heavy cream slowly while stirring. Dash with a bit of salt and pepper, and sprinkle a handful of parmesan cheese.
4. Pour over your favorite pasta or tortellini!

ENJOY! :)

BBQ Chicken and Potato Quesadillas!

I made this Sunday night and it was AWESOME! I got the idea from a place in TX called Tin Star. I don't really like the place, but I love the bbq chicken quesadillas. These are easy, fast, and delicious. Also, you can use the leftover chicken for whatever you want!

BBQ Chicken and Potato Quesadillas

For the BBQ Chicken:

3 chicken breasts

1 cup of your favorite barbeque sauce

2 cloves garlic

what to do:

1. Throw the ingredients into the crockpot and cook on low for 5 hours. Take out and shred and cook another hour. TADA! You now have the chicken for the quesadillas

For the Potatoes:

3 large potatoes (clean and scrubbed)

2 cloves garlic

olive oil

garlic and herb seasoning

Salt and Pepper

what to do:

1. Preheat oven to 375. Cut the potatoes into 1 inch pieces and put into a bowl. Drizzle olive oil all over them, as much as you want. I don't use much, I just barely put enough to make each one a little wet. Then throw two cloves of chopped garlic into the bowl. Mix around. Then pour into a pyrex dish then sprinkle garlic and herb seasoning all over potatoes. Salt and pepper to taste.

Cook for 30-35 minutes or until golden on the tops.

For quesadilla assembly:

Cheese (I used Monterrey Jack and Cheddar)

Potatoes

Chicken

Tortillas

Sour Cream

Salsa

BBQ Sauce

what to do:

1. Put chicken and potatoes across the tortilla. Cover with cheese and heat in a pan on the stove. Serve with bbq sauce, sour cream, and salsa!

YUM!

Family Apricot Chicken

This recipe has been in my family for years. It's so simple, and so delicious! You seriously just need 4 ingredients. I made it for my father in law when he was here one time, and he loved it

Family Apricot Chicken

Ingredients:

4 chicken breasts

1 small bottle russian dressing (or catalina)

1 small jar apricot preserves

1 packet lipton onion soup mix

what to do:

1. Preheat oven to 375

2. Mix the soup mix, apricot jam, and russian dressing in a bowl.

3. Put chicken in a pyrex dish and pour mixture over chicken. Cook for 30 minutes or until chicken in no longer pink.

4. Serve with potatoes, or serve over white rice for a sweet and sour chicken type dinner.

ENJOY!

I like Mexican Food. Do you?

My favorite type of food is mexican. Could it be because I lived in Mexico growing up?

Who knows, but, I make tacos almost once a week, and usually like to play with it until I find a recipe I love.

I've already posted some on here, but I discovered some new mexican chicken tacos that I LOVE!

They are different, and easy! AND DELISH!

And you could easily make chicken enchiladas with them, with a sour cream or cheese sauce,

or tacos,

or taco salad,

or burritos...

the possibilities are endless!

Spicy (ish) Chicken Taco Filling

(the assembly of tacos)

Ingredients:

4 large chicken breasts

1 8 oz can tomato sauce

1 14.5 oz can enchilada sauce

2 cloves garlic (I just use minced garlic from costco)

1 T chili powder

1 teaspoon cumin

2 teaspoons oregano

1/2 teaspoon sugar

salt and pepper to taste

2 T olive oil

what to do:

1. In a bowl, mix tomato sauce, enchilada sauce, garlic, cumin, sugar, and oregano. Set aside.

2. Salt and pepper the chicken breasts then cut into strips (I just did this to cook faster and it was yummy). Pour olive oil into a skillet over medium high heat and let get hot. Put chicken breasts in, and let cook for about 5 minutes, flipping over halfway through, just to brown the chicken a bit.

3. Pour mixture into the skillet and make sure to cover all chicken. Bring to a boil, then turn heat to low and simmer for 20 minutes, flipping chicken halfway through.

4. Take chicken out onto a cutting board and either cut or shred the chicken. At this point, I poured about half of the leftover sauce out of the skillet and threw it away. Although you could use it as taco sauce if you want. Just leave enough of the sauce in the pan to mix well with the chicken.

5. Put chicken back into skillet and mix well. Let cook another 10 minutes.

6. Serve with warm tortillas or hard shells. Also you may top it with homemade spanish rice (I will put this recipe on another time!), cheese, sour cream, lettuce, tomatoes, and onions.

ENJOY!

Sweet Potato, Black Beans, and Rice Burritos

Greg and I have been TRYING to eat better, and Greg loves sweet potatoes. So I decided to try a new recipe. We love black beans and rice, so I figured why not combine the three and see how it turns out? Well, it turned out great! :)

Sweet Potato, Black Beans, and Rice Burritos

Ingredients:

1/3 cup of uncooked brown rice

2/3 cup of chicken broth

1 bag of the sweet potato steamers (you can always make sweet potatoes the traditional way but this was much faster!)

I can black beans drained

3 T lemon juice

1 t cumin

1 t chili powder

1 T vegetable oil

1 clove garlic

1/8 of an onion chopped

salt and pepper to taste

Burrito size tortillas

1 cup of white cheese (I used my Monterrey Jack)

what to do:

1. Cook brown rice according to directions with the chicken broth instead of water. For most brown rice you get it to boil, then simmer for 50 minutes, then let it sit for 10 and fluff!

2. In a bowl, mix the beans with the lemon juice and seasonings. Heat the oil in a skillet over medium-low heat. Cook the onions and garlic 2-3 minutes until soft. Add the bean mixture and warm through.

3. Make the mashed sweet potatoes. (I used the steamer ones in the frozen isle. All you do is microwave it in the bag, then pour into a bowl and mash SO EASY!)

4. BURRITO ASSEMBLY: Layer ingredients down the middle of tortilla in this order: Cheese, rice, beans, sweet potatoes. You can put as much of each ingredient as you would like. Fold the top and bottom then roll up so that it is a closed burrito. Put on a baking sheet. Brush with some olive oil and broil until brown and crispy :) I think it took 12 minutes in my oven. Serve with sour cream, salsa, or whatever! YUM!

Enjoy!