tag:blogger.com,1999:blog-39452206523564070032024-02-08T00:37:38.192-06:00Faith, Food and FamilyFood is such an important part of family and community. Join me as I show love to my sweet family and others through my passion for cooking. Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.comBlogger197125tag:blogger.com,1999:blog-3945220652356407003.post-64226312567116115832022-02-14T10:15:00.002-06:002022-02-14T10:15:00.252-06:00Tex-Mex Rice<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPmdoBF3D5AQv0-4H6aQR-W69doYyAqo9WR7St-kxa5niSWyqUvg0PEBLF42jSenmqYJkKP5ha0yD5BIjYyk96jrhk3FfUNziMPVLe1g076HEVH9w56Y9SZCwx5qf20_QkBcADdURUnEJvPEJLOhfWT9OYcdXLe-qkRB-5AshAeb0RWT5mR7WeB780=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPmdoBF3D5AQv0-4H6aQR-W69doYyAqo9WR7St-kxa5niSWyqUvg0PEBLF42jSenmqYJkKP5ha0yD5BIjYyk96jrhk3FfUNziMPVLe1g076HEVH9w56Y9SZCwx5qf20_QkBcADdURUnEJvPEJLOhfWT9OYcdXLe-qkRB-5AshAeb0RWT5mR7WeB780=s320"/></a></div>
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Watch me make this over on my YouTube channel <a href="https://youtu.be/csk5tJvD8ZY">Faith, Food and Family</a>!
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<b>Tex-Mex Rice</b>
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Ingredients:
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2 tsp of garlic powder
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2 TBSP of oil (I use avocado, canola or olive oil)
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2 cups of jasmine rice
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29 oz of chicken broth (I use unsalted)
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1/2 cup of salsa
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3/4 cup of corn (can use canned, frozen or fresh)
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salt(or any other desired seasonings) to taste
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Heat oil in saucepan over medium heat, and add rice to the pan. Stir frequently and toast the rice. When you see the rice turning golden brown in areas, you are ready to add the rest of your ingredients.
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Add chicken broth, salsa and corn and salt to the rice and stir well. Bring to a boil and then turn down the heat to low and cover and simmer for 20 minutes. Fluff rice before serving.
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NOTES: I don't use any salt because I watch my sodium. Feel free to add salt to yours if you would like. Be careful if you use salted broth though since it could be easy to oversalt the recipe. Also, you can definitely add cumin, mexican oregano, chili powder, etc to this recipe. I encourage you to experiment and make it your own.
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We really love this recipe and hope you enjoy it too!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-4811807767400555242022-02-06T14:00:00.001-06:002022-02-06T14:00:00.200-06:00Lazy Lasagna<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjK5LcKqwsGlc1TQNNsbwFeM8blrql7enlF7kT9GbMj0h9FO4ILTODTnvalTRrb2qU_RLdXHs-53RFYPZRjU68-vgTWA-18P-IF5aTiJxjSmmWsuCb2xDjGwAgo6oJD-Lq20gilwWpjKC6kVu-lHG9fX4QTxKWIQqjXGeBDPkGn-EGFlS3WE2jrBTPt=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEjK5LcKqwsGlc1TQNNsbwFeM8blrql7enlF7kT9GbMj0h9FO4ILTODTnvalTRrb2qU_RLdXHs-53RFYPZRjU68-vgTWA-18P-IF5aTiJxjSmmWsuCb2xDjGwAgo6oJD-Lq20gilwWpjKC6kVu-lHG9fX4QTxKWIQqjXGeBDPkGn-EGFlS3WE2jrBTPt=s400"/></a></div>
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This tastes just as good as lasagna in my opinion. Great for those busy weeknights or when you just don't know what to cook.
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Watch me make this over on my YouTube channel <a href="https://youtu.be/kH7nanyJwmY">Faith, Food and Family</a>!
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<b>Lazy Lasagna</b>
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This recipe was adapted from A Mindful Mom's <a href="https://amindfullmom.com/5-ingredient-baked-rotini/">recipe</a>
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Ingredients:
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1 pound of ground beef, cooked
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16 ounces of bowtie pasta
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4 cups (32 ounces) of your favorite marinara, spaghetti sauce or homemade sauce
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16 ounces of cottage cheese
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1 egg
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2 cups of shredded mozzzarella cheese (divided into 1 cup and 1 cup)
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1 cup of shredded parmesan (divided into 3/4 cup and 1/4 cup)
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Preheat your oven to 350 degrees.
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Cook pasta in boiling water for 3 minutes under the al dente time. For example, my pasta said 11 minutes for al dente, and I cooked it for 8 minutes. Reserve 1/2 cup of the pasta water after the noodles are cooked and drain the pasta.
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While the noodles are cooking, add the egg to cottage cheese and mix well. I just use the cottage cheese container so I don't use another dish. Set aside until noodles are cooked.
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Once the noodles are cooked and drained, add in the cooked ground beef, sauce, cottage cheese and egg mixture, 3/4 cup of shredded parmesan, and 1 cup shredded mozzarella. Mix well.
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Pour the mixture into a 9x13 baking dish and top with remaining cheeses. Bake for 1 hour.
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Notes: You are welcome to add onion and garlic when browning your meat. They would definitely be yummy additions. That is what I do when I make homemade lasagna. The flavor is also going to vary greatly by the sauce you decide to use, so make sure you choose one that is flavorful and that you enjoy.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgxjSJt_ubjLuzxDzAukpo1y6fyZWC7ROTmNqXQ2EAf9tpg3Z71b9qiXO1vxssAuq-MfBuxzXCBpU5g0MmomnA6lZwPkOzn3pVYsB_MFPmMRCUaQNvDfqx2fXpTHFm3k52phl8ml33fV3BxrYPcC6EHWoPmkPt_5bn_XeucEZE4rNaZer2Pn4MRYYaw=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEgxjSJt_ubjLuzxDzAukpo1y6fyZWC7ROTmNqXQ2EAf9tpg3Z71b9qiXO1vxssAuq-MfBuxzXCBpU5g0MmomnA6lZwPkOzn3pVYsB_MFPmMRCUaQNvDfqx2fXpTHFm3k52phl8ml33fV3BxrYPcC6EHWoPmkPt_5bn_XeucEZE4rNaZer2Pn4MRYYaw=s320"/></a></div>
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-21291540430181036562021-12-29T10:15:00.001-06:002021-12-29T10:15:00.172-06:00Mushroom Casserole<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj98xwZOSViV5zTYSYMRYOkQP8fe-7lS5o5CZXf8Rs8T7XdFV5SDanWNwI1tbFNx8daQ_A4jNqmIMzQyXTx0Tfu1y7COmlsY89eeI138z_7vEIAFphulgy2-IpFrxdM2pR6YZy2uhcgJQQipvyShsP6yHIgT9u8mth-hisp11s7jHZV3z4p7qK9eZ0o=s4032" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/a/AVvXsEj98xwZOSViV5zTYSYMRYOkQP8fe-7lS5o5CZXf8Rs8T7XdFV5SDanWNwI1tbFNx8daQ_A4jNqmIMzQyXTx0Tfu1y7COmlsY89eeI138z_7vEIAFphulgy2-IpFrxdM2pR6YZy2uhcgJQQipvyShsP6yHIgT9u8mth-hisp11s7jHZV3z4p7qK9eZ0o=s400"/></a></div>
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Watch me make this over on my YouTube channel <a href="https://youtu.be/jSiYCyAW208">Faith, Food and Family</a>!
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<b>Mushroom Casserole</b>
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Ingredients:
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16 ounces of Baby Bella Mushrooms, sliced
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3 tablespoons of all purpose flour
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3 tablespoons of butter
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1 cup of heavy cream
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1/2 to 3/4 cup of Peppridge Farms Herb Seasoned Classic Stuffing mix in the blue bag (use 3/4 cup if you like a lot of topping)
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2 tablespoons of butter, melted (you may want to use an additional tablespoon if you use 3/4 cup of stuffing mix)
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salt, pepper, onion powder and garlic powder to taste
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<br />
In a skillet over medium heat, melt 3 tablespoons of butter and saute the mushrooms until the begin to release their liquid. Then stir in the 3 tablespoons of flour and desired seasonings. Let the flour cook for a couple of minutes and contantly stir everything around while the flour cooks. Then add the heavy cream and cook until it has thickened. This will just take a couple of minutes. Pour this mixture into a 1.5 to 2 qt baking dish and bake at 375 degrees for about 30 minutes or until golden brown and bubbly.Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-42051938837585509862021-09-22T15:49:00.008-05:002021-09-22T17:12:34.542-05:00Crockpot Chicken Tortilla Soup<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovr61L445CXFFZ_CetOu24ejVMgcd3UUGFUfqTvaTz68f_w2Es1TuVBtcOyKSz7hy2kuqXJHuzKng7OL5d5jInohXE2Io-abbNXxiRTrkaThGmDe_smhCVw07JfvvG7Aryi8UBqR98i4/s2048/IMG-0453.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgovr61L445CXFFZ_CetOu24ejVMgcd3UUGFUfqTvaTz68f_w2Es1TuVBtcOyKSz7hy2kuqXJHuzKng7OL5d5jInohXE2Io-abbNXxiRTrkaThGmDe_smhCVw07JfvvG7Aryi8UBqR98i4/s400/IMG-0453.jpg"/></a></div>
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Watch me make this over on my YouTube channel <a href="https://youtu.be/KeqiYywCGYg">Faith, Food and Family</a>!
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<span style="font-weight:bold;">Chicken Tortilla Soup</span>
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Ingredients:
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1 onion, diced
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3 cloves of garlic, minced (or you can sub garlic powder)
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1 tbsp chili powder
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1.5 tsp cumin
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1 tsp Mexican Oregano
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1 28oz cans of crushed tomatoes
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32 oz carton of chicken broth/stock
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1 8 oz bag of frozen corn
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1 4oz can of green chiles
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1 can of petite diced tomatoes (can use a can of rotel for more flavor)
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1 15oz can of black beans (rinsed and drained)
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3-4 cups of chicken cooked and diced or shredded
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Salt and pepper to taste
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Place all ingredients in the slow cooker (crockpot) and stir together. Cook on high for 4-6 hours. Add tortilla chips, avocado, cheese, etc. Whatever toppings you want.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-88524241103723958442021-09-10T07:00:00.007-05:002021-09-10T11:41:29.321-05:00Cheese and Black Bean Enchiladas<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wsX9E3NxNCk4If_xsaDLU1_W9MIcIE07JwDOzGS8PVdzjQvfm_gcxP0cE3eMmZ5W-j1iDketEFJU_vlij9yQLQNx3ZKKyQAqjpXUrMs8kPHH-7yPdEoZrUP9y-d_UQq8OBMWvDqk4fM/s2048/IMG-0339.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wsX9E3NxNCk4If_xsaDLU1_W9MIcIE07JwDOzGS8PVdzjQvfm_gcxP0cE3eMmZ5W-j1iDketEFJU_vlij9yQLQNx3ZKKyQAqjpXUrMs8kPHH-7yPdEoZrUP9y-d_UQq8OBMWvDqk4fM/s400/IMG-0339.jpg"/></a></div>
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Watch me make this over on my YouTube channel <a href="https://youtu.be/7UWwORmNvPI">Faith, Food and Family</a>!
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This is a great twist on enchiladas that is meatless/vegetarian. Perfect for Meatless Monday! These are so good and quick and easy to boot!
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<b>Cheese and Black Bean Enchiladas</b>
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Ingredients:
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4 ounces of cream cheese, softened
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3 cups of shredded cheese, divided into a 2 cup portion and a 1 cup portion (I recommend a mexican blend and/or queso quesadilla cheese, but use what you like)
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4 ounce can of diced green chiles, drained of any liquid
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1 can of black beans, rinsed and drained
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12 corn tortillas
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19 ounce can of enchilada sauce (I vary what I use, but mostly use red)
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NOTE: Feel free to add any additional seasonings you would like. Cumin, chili pepper, mexican oregano, garlic powder, onion powder, etc. All would be delicious in this dish.
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Directions:
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Preheat your oven to 375 degrees. In a bowl, mix together the cream cheese, 2 cups of shredded cheese and the green chiles and set that to the side.
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In a 9x13 baking dish, place a little of the enchilada sauce in the bottom so that your enchiladas won't stick. Maybe 2-3 tbsp of the sauce. Next, wrap your corn tortillas in a damp paper towel and microwave the entire bundle for about 30 seconds. Then start filling each totrilla with a bit of your cheese mixture and some black beans. Make sure to not overfill them or you may not be able to close them. Roll each filled tortilla up and place them in your baking dish. You will have to place some on the sides.
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Once your enchiladas are in your pan, cover them with the remaining enchilada sauce. I always like to make sure that sauce coats any tortilla spots that I see. Cover your pan with foil and bake for 30 minutes. Then remove the foil and top with the reamaining cup of cheese and bake until the cheese is melted.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGktmR-mFNWvEeNtEMe2DbZcp5x1hBkZxNAIwExLVDhozG7PAgsqV43GaaDK6ovBT6-7dj-nLSMKclgRTtkwjSFmYseOgxiawF2YFlQtury_ZJrNDVPYVQwWm4whFu-tQiGKoXBRJ8pc/s2048/IMG-0349.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGktmR-mFNWvEeNtEMe2DbZcp5x1hBkZxNAIwExLVDhozG7PAgsqV43GaaDK6ovBT6-7dj-nLSMKclgRTtkwjSFmYseOgxiawF2YFlQtury_ZJrNDVPYVQwWm4whFu-tQiGKoXBRJ8pc/s320/IMG-0349.jpg"/></a></div>
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<b>Serving suggestions:</b> I recommend making my <a href="https://faithfoodfamily.blogspot.com/2020/09/restaurant-style-mexican-rice.html">mexican rice</a>. I also like serving it with lettuce, tomato and avocado (or quacamole). This time I made a lime crema to drizzle on top and it was delcious. You just need to mix some fresh lime juice in with some sour cream. So good!
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<br />Hope you enjoy this recipe!Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-40526710167609047812020-11-18T22:18:00.005-06:002020-11-18T22:29:10.231-06:00Pizza Ramen Soup
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcz3r22pfp6sZrwm3xXqSJQ-d7H6SE4np_IWZOw9__tr5c3jIKvR9uQtTGbPgWYaCYosYRqLWLhB5CvC48DHsoPDDDWXXJHoJJk8Dxmbsle864IhN8XiDZnUBzkhewzumkOS0sMW7GlJ0/s2048/IMG-7084%25281%2529.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcz3r22pfp6sZrwm3xXqSJQ-d7H6SE4np_IWZOw9__tr5c3jIKvR9uQtTGbPgWYaCYosYRqLWLhB5CvC48DHsoPDDDWXXJHoJJk8Dxmbsle864IhN8XiDZnUBzkhewzumkOS0sMW7GlJ0/s400/IMG-7084%25281%2529.JPG"/></a></div>
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New YouTube video will be up Thursday November 19th at 9am Central Time! Watch me make this over on my YouTube channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>!
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This soup is so delcious and what's even better is that my super picky kid loves this! You can add other typical pizza toppings to this if you like. So many possibilities. This is also such a quick and easy recipe. I highly recommend it!
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<b>Pizza Ramen Soup</b>
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Adapted from The Teenage Mutant Ninja Turtles Cookbook by Peggy Paul Casella
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Ingredients:
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½ cup of diced pepperoni (about 2 ounces)
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1 12oz bag of Cajun style mirepoix (onions, celery and green peppers) (you can also use fresh)
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1-2 tbsp of minced garlic (go by taste, we like a lot of garlic)
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1 quart of chicken broth or stock (I use unsalted)
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1 15oz jar of pizza sauce
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3 tbsp of grated parmesan cheese
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One 3 ½ ounce package of unflavored instant, ramen noodles (I use dried udon noodles)
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1 tbsp of Italian seasoning
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1 tsp of oregano
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Salt and pepper to taste
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Shredded mozzarella to top with or you can use fresh mozzarella
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NOTE: You can add any typical pizza toppings you would like. This is just what we do. You can use mushrooms, ham, other peppers, sausage, tomatoes, whatever you like.
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In a large saucepan, over medium heat sauté pepperoni until crisp. Remove the pepperoni and set aside, but leave the oils from the pepperoni in the pan. You will use it to sauté your veggies.
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Add your frozen Cajun mirepoix mix or your fresh veggies and sauté until desired tenderness. Then add the minced garlic and your seasonings and sauté for around 30 seconds.
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Pour in your chicken broth and pizza sauce and bring the soup to a boil. Once it has come to a boil, turn it medium low and allow it to simmer for 10 minutes.
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Add your noodles once the soup has simmered for 10 minutes and cook until done. This will usually take 5-7 minutes.
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You can taste the soup and adjust any seasonings as necessary.
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Top individual servings with mozzarella and serve. This makes enough soup for 3-4 people.
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Serving suggestions: You could serve this alongside a salad. Grilled cheese or even cheese quesadillas would be good as well. It’s also perfectly delicious by itself!
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<br />Hope you enjoy this recipe!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-89090398784049993632020-11-15T20:09:00.001-06:002020-11-15T20:10:29.087-06:00Chocolate Crescent Rolls<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I1v4jwrLuztEsXdH_f9qpelttulVjCXOJS5shnnkkeYo8jlzS3-hIHmUz9avBslmLJf-zasoqOxRawR63c5RvDDm34E4VeXGnWLpMxZ1TxpnalNSwjTDmRtg40PUDMgu0crH3tTB4uQ/s2048/IMG-7072.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I1v4jwrLuztEsXdH_f9qpelttulVjCXOJS5shnnkkeYo8jlzS3-hIHmUz9avBslmLJf-zasoqOxRawR63c5RvDDm34E4VeXGnWLpMxZ1TxpnalNSwjTDmRtg40PUDMgu0crH3tTB4uQ/s400/IMG-7072.JPG"/></a></div>
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New YouTube video is up! Watch me make this over on my YouTube channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>!
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<span style="font-weight:bold;">Chocolate Crescents</span>
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Ingredients:
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1 can of crescent rolls
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mini chocolate chips
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powdered sugar
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First I unrolled the crescents into their triangles. I think the container had 8 in there.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6naLaiReCXip_c8uGMkEpQVJ1D7Kgex0xPAHi3tlbMkC8CJPV0d_Ppd5uIGRdBnTF85KYskHb2SkvP4fYYtgeAJM0-8amZMYIMwiVBcZrD146hkMOwQS22ZEmgkOXk8Lsh5Onpq7G2gw/s1600-h/IMG_2292.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6naLaiReCXip_c8uGMkEpQVJ1D7Kgex0xPAHi3tlbMkC8CJPV0d_Ppd5uIGRdBnTF85KYskHb2SkvP4fYYtgeAJM0-8amZMYIMwiVBcZrD146hkMOwQS22ZEmgkOXk8Lsh5Onpq7G2gw/s320/IMG_2292.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389855923945196770" /></a>
Then I sprinkled the mini chips over the triangles, leaving the tip uncovered. I also pressed these in a bit. It helps them stay in place a bit more.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRVuOU30VfYIU_Ls4HSCi5Vzn_mc0GVt19lgd6pSa4P3XSbVfYEvcbS2cW_hrPXwBGTy6ES9E6OD5-aM52nE4MMR8GOj_hCH8yasVK-T8PjWG45-bvpecr-QfxUYSkGpSlHUkKw2u3OU/s1600-h/IMG_2293.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRVuOU30VfYIU_Ls4HSCi5Vzn_mc0GVt19lgd6pSa4P3XSbVfYEvcbS2cW_hrPXwBGTy6ES9E6OD5-aM52nE4MMR8GOj_hCH8yasVK-T8PjWG45-bvpecr-QfxUYSkGpSlHUkKw2u3OU/s320/IMG_2293.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389856109327050098" /></a>
Just roll up as usual and bake as directed on the can.
<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54hfNr28Fnmh26q6vBp3_OjftXNtWdFMwvyS-BZjQYrqFZI9s58MnPPap3jTXdzLQLMALyJsO91pGLuzPwTma-oOT-dFXFglUV9QRZ4ww44Fq7c9wnwHraPq0-QmBpy-f-uYc0muTB5s/s1600-h/IMG_2296.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54hfNr28Fnmh26q6vBp3_OjftXNtWdFMwvyS-BZjQYrqFZI9s58MnPPap3jTXdzLQLMALyJsO91pGLuzPwTma-oOT-dFXFglUV9QRZ4ww44Fq7c9wnwHraPq0-QmBpy-f-uYc0muTB5s/s320/IMG_2296.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5389856336851454514" /></a>
When they are done, sprinkle with powdered sugar.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I1v4jwrLuztEsXdH_f9qpelttulVjCXOJS5shnnkkeYo8jlzS3-hIHmUz9avBslmLJf-zasoqOxRawR63c5RvDDm34E4VeXGnWLpMxZ1TxpnalNSwjTDmRtg40PUDMgu0crH3tTB4uQ/s2048/IMG-7072.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-I1v4jwrLuztEsXdH_f9qpelttulVjCXOJS5shnnkkeYo8jlzS3-hIHmUz9avBslmLJf-zasoqOxRawR63c5RvDDm34E4VeXGnWLpMxZ1TxpnalNSwjTDmRtg40PUDMgu0crH3tTB4uQ/s400/IMG-7072.JPG"/></a></div>
Aren't these so pretty? They look like an elegant pastry and they're so simple! I could almost see these sitting in a bakery!
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<br />Hope you enjoy!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-44810628910914104742020-11-15T20:00:00.000-06:002020-11-15T20:11:34.727-06:00Peanut Butter Cup Trifle<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYJxJfMyn8og4O9T_MQ27EXXSjLjbWZGNSSOVOnhqzqnN48Lo-Vae8Mbc18ouEXfRqOZqWlsBk5qMkulSVyywhfAqx5UmDTnaKndz6az28iU1r-hFn4dHkAsrCMPN-oVj5pWS1J7QtoQ/s2048/IMG-7058.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="2048" data-original-width="1482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYJxJfMyn8og4O9T_MQ27EXXSjLjbWZGNSSOVOnhqzqnN48Lo-Vae8Mbc18ouEXfRqOZqWlsBk5qMkulSVyywhfAqx5UmDTnaKndz6az28iU1r-hFn4dHkAsrCMPN-oVj5pWS1J7QtoQ/s400/IMG-7058.jpg"/></a></div>
<br />
New YouTube video is up! Watch me make this over on my YouTube channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>!
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<br />
This is so good! It is addictive and very yummy. It's also pretty economical and feeds a lot. It's great to take to a get together. It also helps that it's super easy to put together!
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<span style="font-weight:bold;">Peanut Butter Cup Trifle</span>
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Ingredients:
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1 box brownie mix (plus ingredients to make these)
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2 small boxes instant pudding mix (chocolate fudge or chocolate)
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3 cups of milk
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1 cup peanut butter
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16 oz. Cool Whip
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8 peanut butter cups
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<br />
Make brownies according to box instructions, cool and cut in to small pieces.
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Melt peanut butter microwave safe bowl, stir in pudding mix and milk (3 cups rather than 4 for a thicker result).
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In Trifle Bowl, layer 1/2 brownies, 1/2 of the pudding mixture, then 1/2 of the Cool Whip - repeat. Chop up peanut butter cups and place on top. Enjoy!
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<br />
I have used low fat brownie mix, light cool whip and 2% milk with wonderful results!
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<br />
Hope you ejoy!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com10tag:blogger.com,1999:blog-3945220652356407003.post-64687163713488847532020-11-11T21:25:00.002-06:002020-11-11T23:20:07.768-06:00Copycat Cracker Barrel Hashbrown Casserole
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_cOh_WrcXVOnwMp_YzpvLfDpzZov4MDYTgnkK9pv0PhW8JUPrWqRUEQYln0gK2KQMlH86f8Qj3p14pzqWEHiZ3suiNu3SwjD156xO7xpSHWzQZeIrnBBDuO79n-etcu6NasWLKAtMLQ/s2048/IMG-7039.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_cOh_WrcXVOnwMp_YzpvLfDpzZov4MDYTgnkK9pv0PhW8JUPrWqRUEQYln0gK2KQMlH86f8Qj3p14pzqWEHiZ3suiNu3SwjD156xO7xpSHWzQZeIrnBBDuO79n-etcu6NasWLKAtMLQ/s400/IMG-7039.JPG"/></a></div>
<br />
New YouTube video is up! Watch me make this over on my YouTube channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>!
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<br />
I love hash brown casserole. It's crispy on the outside and then there's that yummy cheesy goodness inside. This one is so much like Cracker Barrel's and I know you'll enjoy it. I usually use cheddar cheese, but I have heard if you use colby it's even more like Cracker Barrel's.
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<span style="font-weight:bold;">Hashbrown Casserole</span>
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<br />
Ingredients:
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2 cups of cheese (I used cheddar)
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1 10 3/4oz can of cream of chicken soup
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1 cup of sour cream
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1/2 cup onion (diced) (I usually leave this out because my husband doesn't like onions)
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1/4 cup of butter, melted
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1/4 tsp salt (I leave this out)
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1/4 tsp pepper
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1 32ox bag of shredded hashbrown potatoes (it seems most bags are 30oz now and that was what I used)
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<br />
Preheat oven to 350 degrees. Grease a 9x13 baking pan. In a large bowl, mix together the 1st 7 ingredients. Then fold in the potatoes. Pour in to your pan. Bake for 1 hour.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmCBwuHGS19esBqGogg75Lscr1PYhvNJdxvIwNTnsfZe-h6Iqdk2NO2f4jcr8DryuwCbHUGai7NPLuFivrCAfrboZDIs_ESCCBVKwV_NaYVhzLKpDN7yCjNLkxdZ7LQ0sVzRbqN1rnyc/s2048/IMG-7048.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmCBwuHGS19esBqGogg75Lscr1PYhvNJdxvIwNTnsfZe-h6Iqdk2NO2f4jcr8DryuwCbHUGai7NPLuFivrCAfrboZDIs_ESCCBVKwV_NaYVhzLKpDN7yCjNLkxdZ7LQ0sVzRbqN1rnyc/s320/IMG-7048.JPG"/></a></div>
So simple yet so yummy!
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Tip: I thaw my hasbrowns a bit in the fridge or microwave.
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Let me know if you try this and what you think of it!Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-26040972343845413942020-11-07T18:37:00.001-06:002020-11-07T18:37:55.355-06:00Crockpot Southwestern Taco Chili<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37nQGfmPZIJvFMHA8ozUEwvBSlp7PYUKXmehcV3Y2tfP2f3QNi8tB3-4zqhsmxkXKqXjCzJ4dKNMG42RTvQdc3Wxosn5DUr0wkV_BCxXZ0foCwAYMJczmRHwe5CfV2iLUQXQywqXpXPc/s5472/IMG_0072.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="3648" data-original-width="5472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg37nQGfmPZIJvFMHA8ozUEwvBSlp7PYUKXmehcV3Y2tfP2f3QNi8tB3-4zqhsmxkXKqXjCzJ4dKNMG42RTvQdc3Wxosn5DUr0wkV_BCxXZ0foCwAYMJczmRHwe5CfV2iLUQXQywqXpXPc/s400/IMG_0072.JPG"/></a></div>
<br />
<br />
New YouTube video is up! Check out my YouTube Channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>!
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<br />
This recipe is so good! I highly recommend you make it soon! Plus it’s so easy to throw in the crockpot!
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<b>Crockpot Southwestern Taco Chili</b>
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Ingredients:
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1 pound of Velveeta cubed or 2 8oz packages of the Velveeta Shreds
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1 ½ pounds of ground beef, cooked
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1 can of cream style corn
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2 cans of Rotel
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1 tsp cumin
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1 pkg of taco seasoning
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Combine all ingredients in your crockpot. Cook on High for 3 hours or Low for 4-5.
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<br />
Serve with desired toppings. Some suggestions are tortilla chips or strips, sour cream, jalapenos, and avocadoes.
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I hope you enjoy this recipe as much as we do! Let me know if you try it!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-70084579177677592022020-11-04T14:00:00.001-06:002020-11-04T14:30:08.926-06:00Duggar Family Tater Tot Casserole<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP8bWiR9xGg5q6UQP7vbABxUxvdhYtPlXxcFCyWNvJnbBFbmXkyKgsEJ9iC-UhdAJcRK8jnYFJA8nwxOBc3zF5kg89bV6jtTeuTptKQo5Zib32xA8ZX8p5iyobYng7KgqzO7OJbDTLrs/s2048/IMG-6954.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUP8bWiR9xGg5q6UQP7vbABxUxvdhYtPlXxcFCyWNvJnbBFbmXkyKgsEJ9iC-UhdAJcRK8jnYFJA8nwxOBc3zF5kg89bV6jtTeuTptKQo5Zib32xA8ZX8p5iyobYng7KgqzO7OJbDTLrs/s400/IMG-6954.jpg"/></a></div>
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<br />
Nov. 2020 update:
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Hi all! I am updating this recipe as it has changed for us over the years. Also, I am featuring it over on my new YouTube Channel <a href="https://www.youtube.com/channel/UCFsbwskTtgXe1yNxiKtkWiA">Faith, Food and Family</a>! Make sure to check that What's for Dinner video out.
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Updated recipe:
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<b>Tater Tot Casserole</b>
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Ingredients:
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1 pound of ground beef, cooked
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1 32 oz bag of tater tots
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1 cup of milk
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2 cans of cream of chicken soup (you can use a mix or chicken and mushroom, chicken and celery, or whatever combo you like)
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1 cup of shredded cheese of your choice (I usually use cheddar or triple cheddar)
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<br />
Preheat your overn to 350 degrees. In a bowl, combine the 2 cans of cream of chicken soups and the milk. In a 9x13 pan, spread cooked hamburger meat evenly on the bottom. Pour tater tots on top and distribute evenly. Pour soup/milk mixture on top and bake for about an hour.
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<br />
When it is hot and bubbly, remove from oven and add shredded cheese. you can use more that a cup if you like. Place back in the oven for about 5 minutes or so until the cheese is melted.
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We have enjoyed this recipe for years and I hope you enjoy it as well! Please let me know if you try it and what you think of it!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSuh2l8agl-1sBzH_MZPKG5btHW69Hl2MyXCBlCdaX2cKYwXMMZPgoOBHiYL-_1UABUaXtvnrK5vh55Alr8tyr_m2w5ML_Kyaxms4FwAXBdH_Lm8CTLsB18OgAEFeyCM77Lk7nO28mJc/s5472/IMG_0023.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3648" data-original-width="5472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSuh2l8agl-1sBzH_MZPKG5btHW69Hl2MyXCBlCdaX2cKYwXMMZPgoOBHiYL-_1UABUaXtvnrK5vh55Alr8tyr_m2w5ML_Kyaxms4FwAXBdH_Lm8CTLsB18OgAEFeyCM77Lk7nO28mJc/s320/IMG_0023.JPG"/></a></div>
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We really enjoy watching the Duggar's tv show on TLC. We've seen them on more than one occasion, serve tater tot casserole. I have to admit, I've never had tater tot casserole. I really like tater tots though so we thought we'd give it a shot. This was a pantry meal because I had everything here to make it.
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<br />
This was absolutely great comfort food! Everyone enjoyed it (well except for Monkey but he rarely likes anything). Plus we have enough leftover for lunch tomorrow. I also want to mention how quick it went together because of using already <a href="http://faithfoodfamily.blogspot.com/2009/03/cooking-for-your-freezer-ground-beef.html">cooked ground beef</a> that I had in my freezer. I spent maybe 10 minutes including the corn and green beans, prepping. Then everything was done within an hour. Very quick and easy!
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<a href="http://www.duggarfamily.com/recipes.html">Tater Tot Casserole</a>
TATER TOT CASSEROLE
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2 lb ground turkey cooked, seasoned, drained
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3 2lb bags tater tots
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2 cans cream of mushroom
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2 cans evaporated milk
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2 cans cream of chicken
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Brown meat & place in large casserole dish.
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Cover with tater tots. Mix soup & milk together.
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Pour over top. Bake at 350 for 1 Hour.
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Makes 2- 9”X13” pans
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BA1HvpsX64ph6-jcODZ89UnN-zh4FfDiDvEpNxFps_J_ASfwsQ6-EG3aAOgXMxtOJU52ehmbS-IvrlvP76OrP8ELMs2RW1uI0rcr9L6VzgeVQZsfKp72BmywunbR8MJW5rVJYoiFmr0/s1600-h/IMG_1965.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5BA1HvpsX64ph6-jcODZ89UnN-zh4FfDiDvEpNxFps_J_ASfwsQ6-EG3aAOgXMxtOJU52ehmbS-IvrlvP76OrP8ELMs2RW1uI0rcr9L6VzgeVQZsfKp72BmywunbR8MJW5rVJYoiFmr0/s320/IMG_1965.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5365921555844272386" /></a>
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<br />
I halved this recipe and added cheese during the last 12 minutes. I served this with corn on the cob and green beans. We will definitely be making this again!
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This is being shared at <a href="http://blessedwithgrace.blogspot.com/2009/08/tempt-my-tummy-tuesdayfun-in-kitchen.html">Tempt My Tummy Tuesday</a> and <a href="http://inpassionatepursuit.blogspot.com/">Tasty Tuesday at Balancing Beauty and Bedlam</a>.Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com14tag:blogger.com,1999:blog-3945220652356407003.post-46273484994465073702020-11-02T08:02:00.002-06:002020-11-02T08:02:32.029-06:00Orange Cashew Chicken<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVsUJLu25DHcMNv4WZn2zfduJ0PhWD7m9Znm6Xwx4VbPlDwQcrslAMInrXYFSIPLWEgASPZWX3M3MBS0wwI-fA5LX8pcF73s_7zGhfU51uOtJ6inkh5bs6SImikagEHHKwUOAlxAUjH8/s2048/IMG-6946.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVsUJLu25DHcMNv4WZn2zfduJ0PhWD7m9Znm6Xwx4VbPlDwQcrslAMInrXYFSIPLWEgASPZWX3M3MBS0wwI-fA5LX8pcF73s_7zGhfU51uOtJ6inkh5bs6SImikagEHHKwUOAlxAUjH8/s400/IMG-6946.jpg"/></a></div>
So with all that 2020 has brought us, I have spent more time at home than ever. During this time, I have discovered YouTube channels that I love. Most of them revolve around cooking. In fact, I have decided to start my own channel, so stay tuned for that! I hope to post my first video soon.
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<br />
One channel that I have really enjoyed is <a href=" https://www.youtube.com/channel/UCCCQ_VGtWeW91RdG_D6tLCw"> Jess and The Boys</a>. Make sure to go check out her channel. You can watch her make this recipe <a href=" https://www.youtube.com/watch?v=6WX-KiifVkU"> here</a>.
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<b>Orange Cashew Chicken</b> (Jess and The Boys)
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- 4 large boneless skinless chicken thighs
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- 1 Tbsp. fresh chopped mint
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- Salt and pepper to taste
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- 1 tsp. onion powder
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- 1/2 Tbsp. ground ginger
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- 3 Tbsp. brown sugar
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- 1 1/2 Tbsp. minced garlic
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- 2 Tbsp. soy sauce
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- 2 Tbsp. rice vinegar
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- 1 Tbsp. duck sauce
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- 6 oz. frozen orange juice concentrate
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- 1 C. chicken broth
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- 1 Tbsp. corn starch
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- 1/2 cup chopped roasted salted cashews
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- 2 Tbsp. butter, in small pieces
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<br />
*Chop chicken, add to 9x13 baking dish.
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*Mix all but last 2 ingredients. Pour over chicken.
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* Sprinkle with cashews and butter
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* Cover with foil, bake at 350° for about 30 mins, until sauce is thickened and chicken is cooked through.
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*Serve over jasmine rice, top with sliced green onions.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeanhdFRQfaYnNAvC8ux7pFvNvN9waai05C8nprlATsMu20v94SQKeyaBi4lmx0bdABA_kFrT4QTQ86Ib9FHJ-h5nxNHF4NzF1Yf7sPopzqbl1p9EJPvJvQAkJ8cT-RhKOePfjJEQkzs/s2048/IMG-6943.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="200" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeanhdFRQfaYnNAvC8ux7pFvNvN9waai05C8nprlATsMu20v94SQKeyaBi4lmx0bdABA_kFrT4QTQ86Ib9FHJ-h5nxNHF4NzF1Yf7sPopzqbl1p9EJPvJvQAkJ8cT-RhKOePfjJEQkzs/s200/IMG-6943.jpg"/></a></div>
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<b>My notes:</b> I followed the recipe as is with the exception of the fresh mint and the sliced green onions. I didn’t have any, so I left it out.
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I did add some chunked onion to it (one medium and one small).
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This was so good! I served it with fried rice (recipe coming soon). I didn’t add any additional salt. This was so very good! We aren’t eating out, so this was the taste of Chinese food that I had been craving! I plan to make it again and also make some egg rolls and cream cheese wontons. It would go so well with it.
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Hope you enjoy this recipe! Make sure to visit Jess’s channel and let me know if you try it!Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-44554869601817308242020-10-27T17:57:00.002-05:002020-10-27T18:48:10.406-05:00Veggie Packed Meatloaf<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguvgIt7X987OiYm8SgjJak5i938C1o3uu1x74WLfZFEHEkPgn7Kkgd3_SKYVpivHgGWjP7P3Cpe72bQ0pv3c38XbzsMcZbX4vVdsQ3godwp3SOfpGzcCuZuEiuh4WkNXqopzKe9yOVt4/s2048/IMG-6932.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguvgIt7X987OiYm8SgjJak5i938C1o3uu1x74WLfZFEHEkPgn7Kkgd3_SKYVpivHgGWjP7P3Cpe72bQ0pv3c38XbzsMcZbX4vVdsQ3godwp3SOfpGzcCuZuEiuh4WkNXqopzKe9yOVt4/s400/IMG-6932.JPG"/></a></div>
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This meatloaf has the addition of yummy carrots, celery and onions to pack more nutrional punch. You could even blend them if you need to hide them from little eyes. The stuffing mix just really adds something as well. It's so good and my family loves it! Let's get to it!
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<b>Veggie Packed Meatloaf</b>
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Ingredients:
<br />
2 tablespoons of butter
<br />
1 cup of finely diced onion
<br />
1 rib of celery, finely diced
<br />
1 carrot, diced finely
<br />
3-4 cloves of garlic, minced
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½ of an 8oz can of tomato sauce
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1 cup of crushed stuffing mix (I use Pepperidge Farm Herb Seasoned Cubed Stuffing)
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2 eggs, large
<br />
2 pounds of ground beef (I use very lean meat always. I ask the meat department to grind either sirloin tip, london broil or eye of round into hamburger meat for me.)
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ketchup
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<br />
Preheat your oven to 350 degrees. In a sauté pan over medium heat, melt butter and then add the diced celery, onion and carrot. Sauté for 3-5 minutes allowing the veggies to soften. Turn the heat down a bit and then cover and let the veggies continue to soften for 3-5 minutes, stirring occasionally.
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Turn the heat back up to medium and add the minced garlic, allowing it to cook for a minute or two. You can also add a bit of salt here if you would like. Then add the half can of tomato sauce cooking for another minute. Set aside and let cool.
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Crack the two eggs into a small bowl and lightly beat them. In a large bowl, add the beaten eggs, ground beef, breadcrumbs, and the cooled veggie/tomato mixture. Mix the meatloaf mixture with your hands until everything is mixed well.
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Now you’re ready to form your meatloaf and place it in a pan. I chose to use a sheet pan and free form my loaf. I like this way the best. You could also choose to use cupcake tins, though the cooking time would be quicker. Bake for one hour. Top with desired amount of ketchup (I like a good amount) and bake for about 10-15 minutes more.
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<b>Freezer Friendly:</b> This freezes great! I doubled this recipe and froze some already cooked without the ketchup. You could also freeze it raw.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtums58BagWLphY6tr744KRlLfKr360Lfv7tQh4fNTgPOfhoZKWOFqKX_tQZtQMdXNk1kaO-BncKcMExvfvo22c8-KEf0kreVKlzEqTfGu4ZZDvN_Q3ervT8KGi-eWQ43vgenJWfYAOU/s2048/IMG-6931.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtums58BagWLphY6tr744KRlLfKr360Lfv7tQh4fNTgPOfhoZKWOFqKX_tQZtQMdXNk1kaO-BncKcMExvfvo22c8-KEf0kreVKlzEqTfGu4ZZDvN_Q3ervT8KGi-eWQ43vgenJWfYAOU/s320/IMG-6931.JPG"/></a></div>
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Handy Tip #1: I advise you to check any meats you cook with a meat thermometer just to be extra safe. Fully cooked according to this website that I found online <a href="http://web.extension.illinois.edu/meatsafety/tempchart.cfm">here</a> is 160 degrees.
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Handy Tip #2: Use parchment paper on your sheet pan for easy clean up.
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Handy Tip #3: you could also use ketchup in place of the tomato sauce. I chose to use no salt added tomato sauce because I am trying to watch our sodium intake somewhat. I never really realized how high in sodium ketchup is. Feel free to sub it in place if you’d rather. Also, feel free to add more salt to this recipe as I didn’t really add much.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-42013430805066034762020-10-23T14:00:00.007-05:002020-10-23T14:17:29.711-05:00Slow Cooker Chicken Burrito Bowls- Updated!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyj7gIgFl7-6eOcE-o-Sbs3cMMmz-fjIN8Lj4VIV8t5hJFRTLDEG23dfm62gZtnv01cTAvWjvgX-Ty93QsOn64qFcmVUKK6JNCbhgiCpqe89VITxLrpQNlmlwIzN0qEWrkwu1qyUX6HT8/s2048/IMG-6839.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyj7gIgFl7-6eOcE-o-Sbs3cMMmz-fjIN8Lj4VIV8t5hJFRTLDEG23dfm62gZtnv01cTAvWjvgX-Ty93QsOn64qFcmVUKK6JNCbhgiCpqe89VITxLrpQNlmlwIzN0qEWrkwu1qyUX6HT8/s400/IMG-6839.JPG"/></a></div>
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So I posted this recipe a couple of years ago. I have updated it just a tad and just want to share this wonderful recipe with you. This stuff is delcious and has so many uses! Burrito bowls, burrito fillings, enchilada filling, so many options! It make a large portion and is super easy to throw together. What's even better is that it cooks in the crockpot! Definitely a great option for meal prep as well! Let's get started!
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<b>Slow Cooker Burrito Bowls</b>
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<br />
Ingredients:
<br />
3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well)
<br />
1 can of black beans (drained and rinsed)
<br />
1 can of petite diced tomatoes (I used no salt added)
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1.5 cups of corn (can use frozen, fresh off the cob or canned)
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1 small can of diced green chiles
<br />
1 cup of salsa
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6 cloves of garlic, minced
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1-2 medium onions, diced
<br />
1 tbsp of chili powder
<br />
2 teaspoons of cumin
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1 tsp of mexican oregano
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1-2 tsp of chicken bouillon
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salt and pepper to taste
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<br />
Add ingredients to your slow cooker (I use a 6 quart oval for this). Cook on low for 7-8 hours or on high for 3-4 hours. Shred chicken when it is cooked and add it back to the mixture.
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<b>Serving ideas:</b> Burrito Bowls (over rice or lettuce), Nachos, tacos, etc. This stuff is so good and we make it often. I hope you enjoy it as much as we do! You can add some fresh cilantro and lime for another great addition.
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<b>Notes:</b> As always, I watch sodium so I do not add additional salt and I always choose low sodium or no salt added products when that option is available. I used Knorr Selects® Chicken Granulated Bouillon.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-59662362925491961152020-10-13T12:32:00.004-05:002020-10-28T12:03:50.779-05:00Chicken (Green) Enchilada Soup<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgui1LU8nNl7Veu9kZ4W6bgbrDcqBFDyVlJkzIltiBXi3x8ANKe6q8zUoCZ5Wr_5w6BaG778o7cXWlHUPbEyfpTvu66XU4c-ZT25CroGoGUVmZQn2K2hbaty7BPAkCDL2vNxAPGAC03DU/s2048/IMG-6838.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgui1LU8nNl7Veu9kZ4W6bgbrDcqBFDyVlJkzIltiBXi3x8ANKe6q8zUoCZ5Wr_5w6BaG778o7cXWlHUPbEyfpTvu66XU4c-ZT25CroGoGUVmZQn2K2hbaty7BPAkCDL2vNxAPGAC03DU/s400/IMG-6838.JPG"/></a></div>
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Nothing says fall like soup! It's always so nice for it to start to cool down a bit and enjoy a warm, comforting bowl of soup. This soup takes a spin off from the traditional red enchilada soup and goes green, using salsa verde. It is a delicious soup version of green chicken enchiladas! You can even serve some torilla chips on the side, maybe with some avocado or guacamole. Let's get started!
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<b>Chicken (Green) Enchilada Soup</b>
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Adapted from Instant Loss's <a href="https://instantloss.com/instant-pot-chicken-enchilada-soup/">recipe</a>
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<br />
Ingredients:
<br />
1.5 pounds of boneless skinless chicken breasts, or tenders, chopped into bite sized pieces
<br />
1 can of chickpeas, drained and rinsed
<br />
1 large onion, diced
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1 8oz package fresh mushrooms, chopped (I used baby bella)
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1-2 tbsp of garlic (we like a lot, so go by your taste)
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1 quart of chicken broth (I used unsalted)
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1 cup of salsa verde
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1.5 cups of corn
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2 cups of baby spinach (I used half of a 5 or 6oz bag of baby spinach)
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Handful of chopped cilantro (have additional on hand if you would like to top your soup with extra)
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¼-1/2 of a jalapeno, seeded and diced
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1 tsp of chicken bouillon powder (I use Knorr Selects)
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1 tsp of cumin
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1 tsp of Mexican oregano
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1 tsp of chili lime seasoning (Trader Joe’s)
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1 tsp of chili powder
<br />
1 tsp of garlic powder
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1 tsp of onion powder
<br />
2 tbsp of butter
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1 tbsp olive oil
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Salt and pepper to taste
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<br />
Possible toppings: avocado, tortilla strips, sour cream, cilantro, jalepenos, etc.
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<br />
In a large saucepan over medium heat, melt butter and oil together. Sauté onions until translucent and add in mushrooms. Sauté for a couple of minutes and add garlic and jalapeno. Cook for another minute and then added cubed chicken. Cook until the chicken gets some color, but it doesn’t need to be fully done. It will finish cooking in the soup.
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Then add the chicken broth, chickpeas, salsa verde, and seasonings (chicken bouillon powder, cumin, Mexican oregano, chili lime seasoning, chili powder, garlic powder, onion powder and desired amount of salt and pepper). Bring to a boil and then simmer, covered over medium-low heat for 30-45 minutes or until chicken is done. During the last 10 minutes of cooking, add corn, spinach and cilantro.
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This was absolutely amazing! I can’t wait to make it again. Please don’t let the longer list of seasonings put you off. I like to try to add a lot of flavor to my soups. You can adjust how you see fit. Also, these measurements are approximations. You don’t have to use exact measurements. Just go on the lower end, taste once the chicken is cooked and if you need to add more, do so and let it cook another 5 minutes or so.
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I hope you try this and if you do, please let me know what you thought!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YDO4eS7j9bcxNoRJMuj66tsm0rKuX5eRi485DywEj1MiPa47oTnN6vKKZ5a9BCtHcfIInQ-l5mMUHFZuuHW96Jmq_FFRMkMpm_cIbBrEheH_mwYdegRo3k0iieVtNdI3gm79lb-ipWk/s2048/IMG-6836.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1YDO4eS7j9bcxNoRJMuj66tsm0rKuX5eRi485DywEj1MiPa47oTnN6vKKZ5a9BCtHcfIInQ-l5mMUHFZuuHW96Jmq_FFRMkMpm_cIbBrEheH_mwYdegRo3k0iieVtNdI3gm79lb-ipWk/s320/IMG-6836.jpg"/></a></div>
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-42967380243347882172020-09-27T11:16:00.002-05:002020-09-27T13:49:30.034-05:00Peanut Butter Cup Banana Bread<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMWIS7frXeMczcRIioTu6XMxREC6dV_42rTIudygnWlL9ETf3congxWb3Isxo7b7hpZOExrSK5gWjWYTnZUUrAU1mdsjM-5FrQKMuuTt_S3lqUHki9kJ3pf9zX92ooJBAwUvIvrT34tA/s2048/IMG-6792.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEMWIS7frXeMczcRIioTu6XMxREC6dV_42rTIudygnWlL9ETf3congxWb3Isxo7b7hpZOExrSK5gWjWYTnZUUrAU1mdsjM-5FrQKMuuTt_S3lqUHki9kJ3pf9zX92ooJBAwUvIvrT34tA/s400/IMG-6792.JPG"/></a></div>
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Do you like banana bread? If so, you need to try this amazing twist on regular banana bread! It is so good! Peanut butter and bananas have always been a yummy combination, but this really elevates that flavor combo to a whole new level! I think this would also be delcious as muffins if you would rather bake it that way. You could always double the glaze ingredients if you needed more to frost the muffins with. Regardless of how you want to make it, just make it. You won't regret it!
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<b>Peanut Butter Cup Banana Bread</b>
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Adapted from Inside Bru Crew Life’s <a href="https://insidebrucrewlife.com/peanut-butter-cup-banana-bread-recipe/">recipe</a>.
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Ingredients:
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1/3 cup of peanut butter, creamy
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1/3 cup of butter softened (unsalted)
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1 cup of sugar
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2 large eggs
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1/3 cup of plain yogurt
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2 large ripe bananas, mashed
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1 tsp of vanilla extract
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1 ½ cup of all-purpose flour
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1 tsp of ground cinnamon
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1 tsp of baking soda
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¼ tsp of salt
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10-20 Reese’s miniatures, quartered (see notes)
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<b>Peanut Butter Glaze</b>
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Ingredients:
<br />
¼ cup peanut butter, creamy
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½ cup of powdered sugar
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2-3 tbsp of milk
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<br />
Preheat your oven to 325 degrees and grease your nonstick loaf pan. I used unsalted butter for mine and my bread came right out of the pan.
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In a large bowl, cream the peanut butter, softened butter and sugar together. Then mix in the eggs, bananas, plain yogurt and vanilla.
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<br />
In a medium sized bowl, combine the flour, cinnamon, baking soda and salt. Gradually mix this dry mixture in to your wet ingredients. I used a hand mixer here. Once all of that is mixed well, stir in your peanut butter cups. Do not use your mixer for this part if you were using one before. You want the peanut butter cups to stay intact.
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Pour mixture into your greased loaf pan. Bake for 1 hour to 1 hour and 15 minutes. Make sure to insert a knife or toothpick to check doneness at 1 hour. It should come out clean.
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Remove pan from the oven when done, and let cool for a few minutes while you make the glaze ingredients.
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In a small bowl, combine the peanut butter, powdered sugar and milk until smooth and creamy. Start with 2 tbsp of milk and add more if the glaze is too thick.
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Flip the bread out onto a wire cooling rack to and then turn it over so that the top is facing upward. While it is still warm (but not hot), spread the peanut butter glaze on the top of the bread. Let cool completely before slicing (if you can haha).
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Enjoy!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6h_6YUW_WeE9SSTwJFRxjyrAfB4KdSUCUP3j_9ZP3eukRIh5jPht9odHivukjxWvUU61SZonRyimvFvK6e-q3kXuzmOJwM5tkDq7E88gTrauWsZoh9jN1WDbEl1IEcjZFL_OU59fJ5g/s2048/IMG-6794.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1673" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6h_6YUW_WeE9SSTwJFRxjyrAfB4KdSUCUP3j_9ZP3eukRIh5jPht9odHivukjxWvUU61SZonRyimvFvK6e-q3kXuzmOJwM5tkDq7E88gTrauWsZoh9jN1WDbEl1IEcjZFL_OU59fJ5g/s320/IMG-6794.jpg"/></a></div>
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<b>A few notes:</b>
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Next time, I am going to leave the salt out completely since I try to watch my sodium. I feel with the salt from the peanut butter and the sodium in the baking soda that it wouldn’t affect the flavor at all. I will update with my results when I do that.
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You can switch around what type of peanut butter cups you use. You could use dark chocolate or the white chocolate ones. You could use the minis or the regular size and cut them up. This is very flexible based on what you like. The original recipe used the minis, but I’m not a fan of those, so I used the miniatures. Feel free to use more or less peanut butter cups based on what you prefer. I like a lot, but my daughter doesn’t, so we didn’t add as many. Next time, I think I will add more. I believe we used 9 miniatures this time.
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I hope you make this soon and please let me know if you like it!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-27789370072286287582020-09-21T19:54:00.003-05:002020-09-21T19:54:22.305-05:00Mexican Rice and Black Bean Burritos or Burrito Bowls<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UMl7UDGegrh-nWkQtHYjPwR-YghoE9Ta7Oi_PMlnN5ry1tcwubLWd8X_c0svyZvxaqWxLayjJujUjoyqv0qI3uZyM2iLv9gRGW2Ea2ltI8gHqAVW64wdLSMwfaPu2wniKkqcC1FdX_Q/s2048/IMG-6768.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0UMl7UDGegrh-nWkQtHYjPwR-YghoE9Ta7Oi_PMlnN5ry1tcwubLWd8X_c0svyZvxaqWxLayjJujUjoyqv0qI3uZyM2iLv9gRGW2Ea2ltI8gHqAVW64wdLSMwfaPu2wniKkqcC1FdX_Q/s400/IMG-6768.JPG"/></a></div>
A quick, easy dinner for tonight. Yummy burritos with chicken, cheese, rice and beans. I will admit, this looked much better before I tried to fold it. I filled mine a little too full, so be careful about that. We absolutely love these Tortilla Land flour tortillas (not sponsored, Tortilla Land doesn’t know I exist! lol). They just taste so much better than already made tortillas. I just wish I could find the burrito size. That would have helped my overfilling issue.
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This is also delicious as a burrito bowl. I only ate one burrito and then had a small portion as a burrito bowl. It was so good!
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This is again kind of a non-recipe. You can vary how much of the ingredients you include based on how many burritos you want to use. Tonight, I made 1 recipe of the rice, two cans of black beans, and I was the only one who used chicken. So, this can be more of an assemble your own burrito bar. Add whatever toppings you desire. I will include some ideas below.
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<br />
<b>Mexican Rice and Black Bean Burritos or Burrito Bowls</b>
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Ingredients:
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1 recipe of my <a href="https://faithfoodfamily.blogspot.com/2020/09/restaurant-style-mexican-rice.html">Restaurant Style Mexican Rice</a>
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1-2 cans of black beans, heated
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Shredded cheese of your choosing (I used Mexican blend)
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Flour tortillas (I used Tortilla Land soft taco sized)
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Additional topping options:
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Cooked, shredded or diced chicken or steak
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Taco Sauce (I used Taco Bell mild and it was really good)
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Guacamole
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Sour Cream
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Salsa
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Chopped onions
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Cilantro
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Tomatoes
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Layer desired fillings in a tortilla or your bowl and enjoy!
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<br />Not the best picture since I overfilled mine, but you get the idea. :) This was so good and so easy. If you haven’t tried the <a href="https://faithfoodfamily.blogspot.com/2020/09/restaurant-style-mexican-rice.html">Restaurant Style Mexican Rice</a> yet, you should. It’s super easy to make and very versatile.
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Hope you enjoy it!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-42507398401058011692020-09-17T17:49:00.001-05:002020-09-17T17:52:20.871-05:00Restaurant Style Mexican Rice<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7C1RJFrk1UbnUioAZ70hxOEfXu8cwvhUFJJitsU90AGxeD4-sniU1dXk2PZWB0ks8pidXhl8OZpAGQVxkefRrJxR9Qo3PXNppwMmCV5-iuiuN87VGpGTeztGU53XDC4R7swM2DP6TpAQ/s2048/IMG_6752.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7C1RJFrk1UbnUioAZ70hxOEfXu8cwvhUFJJitsU90AGxeD4-sniU1dXk2PZWB0ks8pidXhl8OZpAGQVxkefRrJxR9Qo3PXNppwMmCV5-iuiuN87VGpGTeztGU53XDC4R7swM2DP6TpAQ/s400/IMG_6752.jpg"/></a></div>
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My kids love the rice from our local Mexican restaurant. So, I wanted to try to recreate it at home. They love this one just as much! It’s so delicious! We often eat it with black beans, salsa and sour cream. We also love to serve it with fajitas and enchiladas. So many ways you can use this tasty rice. Cook a batch on the weekend and use it for meals throughout the week.
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<b>Restaurant Style Mexican Rice</b>
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Ingredients:
<br />
3 ¼ cups of chicken broth or stock
<br />
2 cups of rice (I usually use Jasmine or Basmati)<br />
½ tsp of ground cumin<br />
2 tsp garlic powder<br />
1 tsp onion powder<br />
¼ tsp Mexican oregano<br />
8oz can of tomato sauce<br />
3 tbsp of oil (I use canola)
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<br />
In a large saucepan, heat 3 tbsp of oil over medium heat. Add rice and stir to coat the rice with the oil. Cook the rice until golden, taking care not to let it burn. You can turn the heat down a bit if it starts getting too dark. Add cumin, garlic powder, Mexican oregano and onion powder and stir well. Cook for a few seconds longer.
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<br />
Take the saucepan off of the heat to eliminate splatter as you add the chicken broth and tomato sauce. Then place back on the heat. Stir occasionally and bring to a boil. Once it is boiling, cover the pan with a lid and reduce heat to low. Continue to cook for 20-25 minutes. Mine is usually done in 20 minutes. Fluff rice with a fork and then serve.
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Hope you enjoy this recipe!
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<br />*Side note- always feel free to use more seasonings or even use fresh garlic instead of dried. Additional salt may be used depending on the salt content of your broth and tomato sauce. Personal taste is a huge part of seasonings in recipes.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-91849786783046510712020-09-13T10:37:00.006-05:002020-09-13T10:52:15.087-05:00Sausage and Potato Breakfast Burritos<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxWZPRr-pKqdK5-stCA7XwIEbGXmTLGfPWuVwbSe-jHyrBScp0MKyqx4mHa1vmVH-Gl8BE0XYE8lcaOdNRTjsdjZnxRKZDIy47fPmJ0BjEGazJVb5GWTxYFBIcUwQT3g2Cp1Va5ES4AM/s2048/IMG-6734.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="1183" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxWZPRr-pKqdK5-stCA7XwIEbGXmTLGfPWuVwbSe-jHyrBScp0MKyqx4mHa1vmVH-Gl8BE0XYE8lcaOdNRTjsdjZnxRKZDIy47fPmJ0BjEGazJVb5GWTxYFBIcUwQT3g2Cp1Va5ES4AM/s400/IMG-6734.jpg"/></a></div>
I have been craving a good breakfast burrito and I was already fixing some breakfast stuff, so I thought why not use up more of the Tortilla Land flour tortillas and make breakfast burritos. I think you have to use the package within 7 days of opening, which won’t be hard since we have enjoyed them so much.
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This is not so much of a recipe, but it was tasty. It’s a great use of breakfast leftovers as well. I have always heard that you can freeze breakfast burritos too. So, you could make up a large batch and place them in the freezer. You could also just make up enough for the fridge for the week and reheat each morning. Great for meal prep!
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<b>Sausage and Potato Breakfast Burritos</b>
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Ingredients:
<br />
Flour tortillas (mine were soft taco sized, but burrito size would be great as well)
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Scrambled eggs
<br />
Sausage (cooked and crumbled)
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Cooked diced potatoes (You could do these in the air fryer, the skillet or use leftover baked potatoes cubed up)
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Shredded Cheese (whatever you like best, I used Mexican blend)
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Your choice of accompaniments: salsa, sour cream, etc.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRG0TpdPwSng0_KHW04fxTZoj5pV_QrJCi0sSgtB4hYRAZX77ufiKgQSt27Klqre2ePKfi238irAfVE8YDS6jhQLi-BAsYvRMBJXKsDn5BwpHCL9_LPgu9Sz1joeVQjEvNdww2ibqHGc/s2048/IMG-6723.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRG0TpdPwSng0_KHW04fxTZoj5pV_QrJCi0sSgtB4hYRAZX77ufiKgQSt27Klqre2ePKfi238irAfVE8YDS6jhQLi-BAsYvRMBJXKsDn5BwpHCL9_LPgu9Sz1joeVQjEvNdww2ibqHGc/s320/IMG-6723.jpg"/></a></div>
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On a plate, lay out one of your tortillas. Fill with shredded cheese scrambled eggs, sausage crumbles, and a few potatoes. Then fold into a burrito.
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In a nonstick skillet over medium heat, heat the burrito for just a minute or two on each side so that you can melt the cheese and warm up the burrito. I didn’t use butter or oil here, but you are welcome to add that if you like. I’m sure it would be really good to toast each side with butter.
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9y6fSRf3PXJPYFfIqKo4uzpxciVArV6cHHHrCM9VHfzAMZ2mUQmtqQoIaVYLeDlmfwDtzX22MR5NaEkeIPFb6gOmunK11N8fdRfEJw9EkuEQ1fb8Aega81UGKgnLdG1QAP6b1ih13oBQ/s2048/IMG-6725.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="1466" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9y6fSRf3PXJPYFfIqKo4uzpxciVArV6cHHHrCM9VHfzAMZ2mUQmtqQoIaVYLeDlmfwDtzX22MR5NaEkeIPFb6gOmunK11N8fdRfEJw9EkuEQ1fb8Aega81UGKgnLdG1QAP6b1ih13oBQ/s320/IMG-6725.jpg"/></a></div>
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Serve with your choice of toppings (salsa, sour cream, etc).
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These were really good. I think the potato just adds something to them. I will be making these more often for sure.
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Hope you enjoy this recipe!
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*This was not sponsored. I just really am loving these Tortilla Land tortillas!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-53657614937484779362020-09-10T18:41:00.003-05:002021-10-17T08:23:43.622-05:00Warm Cheesy Chicken Wraps<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxNOsZUAT2g0as-s10dgEIXLkrSgMbI_QBNt0soJ6LC-zxzDYXo2U5lwpYc1uKXSh0AfkmMeDc6QtMgrefbDjEZFqq3i0Qf6W_kw_hRYh0iIKNVVOrQOL-btzJpsjnOVsYtqjFo-QDf8/s2048/IMG-6713.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="400" data-original-height="1286" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxNOsZUAT2g0as-s10dgEIXLkrSgMbI_QBNt0soJ6LC-zxzDYXo2U5lwpYc1uKXSh0AfkmMeDc6QtMgrefbDjEZFqq3i0Qf6W_kw_hRYh0iIKNVVOrQOL-btzJpsjnOVsYtqjFo-QDf8/s400/IMG-6713.jpg"/></a></div>
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<br />
Cheesy chicken wraps with a special ingredient!
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<br />
I grew up eating pimento cheese sandwiches from time to time. It was often Price's Pimento Cheese on white bread. I always enjoyed it. This takes a classic (pimento cheese) and elevates it into something new and even more delicious. By heating the wrap, the pimento cheese gets all ooey, gooey and warm. That combined with shredded chicken, sauteed red onions and spinach, makes this wrap something special.
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So, let's get to it!
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<br />
<b>Cheesy Chicken Wraps</b>
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Ingredients:
<br />
Flour tortillas (I used 3 soft taco sized)
<br />
1 cup of shredded chicken
<br />
Container of pimento cheese or use homemade
<br />
half a bag of fresh spinach, torn (mine was a 6oz bag)
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½ a red onion, thinly sliced
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2 tablespoons of butter
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<br />
Heat a medium sized skillet over medium heat. Melt 2 tablespoons of butter and add the red onion and sauté for a minute or two. Then add the spinach and continue sauteing until the spinach is wilted. Add any desired seasoning here as well. I did not add any because I felt the pimento cheese gives so much flavor, but you can add whatever you like to it.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5RVmpDLCi0RTE_nre-Ycjw3Ov0bQszzHYWeuHN407Sm_-MgAKlwLvvP7Y-OpPzRJXJSvn4Cc1iV5Yt6tJPx-MYN7UMURverl7_ESDk1wycm3fe4bh-SSCtY-UPXjYiZzcTgopd5nDWA/s2048/IMG-6695.JPG" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5RVmpDLCi0RTE_nre-Ycjw3Ov0bQszzHYWeuHN407Sm_-MgAKlwLvvP7Y-OpPzRJXJSvn4Cc1iV5Yt6tJPx-MYN7UMURverl7_ESDk1wycm3fe4bh-SSCtY-UPXjYiZzcTgopd5nDWA/s320/IMG-6695.JPG"/></a></div>
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Then add your chicken and continue cooking until the chicken is heated through.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_5uxAvhsT-KZC_LS2_HUR02_b1xn5JOFDu__ldXJBL7ZBgrH8_2xDBH-EiM9JEmzrr6tJD9lyrTx9DSnkOaZKFNw_VUoLDyWtZyMbvvrRclvSd57Ghoy5fK0dHBUWFiNo6A2nP5EIr4/s2048/IMG-6696.JPG" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_5uxAvhsT-KZC_LS2_HUR02_b1xn5JOFDu__ldXJBL7ZBgrH8_2xDBH-EiM9JEmzrr6tJD9lyrTx9DSnkOaZKFNw_VUoLDyWtZyMbvvrRclvSd57Ghoy5fK0dHBUWFiNo6A2nP5EIr4/s320/IMG-6696.JPG"/></a></div>
Take your tortilla and spread about 2 tablespoons of pimento cheese down the middle. Then add your desired amount of filling, taking care not to overfill so that you can still close the wrap.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsphswxo0-l_2rLvSMv5aT3S1W7sSQON0ndqn4Yp080-_KEE9tWbZwdAkG-isn8Lib4I1-HbnAdwWw5rfPC9te4db9EmM01JKHMR6oioooY0G9TaLXsHpvDE1A92qA16A5l5DD8WBfZQ/s2048/IMG-6704.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1569" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsphswxo0-l_2rLvSMv5aT3S1W7sSQON0ndqn4Yp080-_KEE9tWbZwdAkG-isn8Lib4I1-HbnAdwWw5rfPC9te4db9EmM01JKHMR6oioooY0G9TaLXsHpvDE1A92qA16A5l5DD8WBfZQ/s320/IMG-6704.jpg"/></a></div>
Tuck in the sides of the tortilla and fold over the wrap closing it.
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Heat a separate nonstick skillet over medium heat and grill each side of each wrap. This won’t take long on each side, just long enough to heat your pimento cheese and warm the tortilla. I did not use any oil or butter, but feel free to if you would like. Slice each wrap at a diagonal and serve.
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Now, let’s talk about tortillas. For the first time, I tried Tortilla Land Soft Taco tortillas.
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These are fresh tortillas with only 5 ingredients. They are also lower in sodium than some tortillas, and I watch my sodium amounts. You just heat these for 30 seconds on each side over medium heat.
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These were really good. I will definitely be buying them again. I highly encourage you to try them. It does add a step, but I really enjoyed them. And it was fun to see them puff up! *side note, this is not sponsored, I was just impressed with the product! These opinions are my own.
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This made 3 soft taco sized wraps for me. If you used larger tortillas, you will probably only get about 2 wraps from this amount of ingredients. So, make sure to multiply ingredients according to how many you want to make and what size tortilla you use.
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This makes a delicious lunch or even a light dinner. I hope you try these! If you do, make sure to come back by and let me know what you think!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-34430764879295523632020-09-08T07:50:00.003-05:002020-09-08T07:54:13.565-05:00Buffalo Chicken Dip<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-_h7WjEojTfUXvsZRx9TeMQzAoPOZI2B62EIlUodnuqfAEV-UICoPpHNIx4UeWzxwWs4J9BKIgrJUQOjWJ72a48P84evzP-Tt2m3HVngnRbuK5sfIKqgAZrdDppyVMBFSRWTUkwR5M4/s2048/IMG-6679.JPG" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-_h7WjEojTfUXvsZRx9TeMQzAoPOZI2B62EIlUodnuqfAEV-UICoPpHNIx4UeWzxwWs4J9BKIgrJUQOjWJ72a48P84evzP-Tt2m3HVngnRbuK5sfIKqgAZrdDppyVMBFSRWTUkwR5M4/s320/IMG-6679.JPG"/></a></div>
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This is an amazing appetizer recipe! If you like buffalo wings, I can almost guarantee you'll love this dip. I've made it many times to take to gatherings, and it's always very popular.
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<br />
<span style="font-weight:bold;">Buffalo Chicken Wing Dip </span>
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Ingredients:
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2 packages of cream cheese, softened
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3/4 cup of hot sauce (I use buffalo sauce)
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1 cup of ranch dressing
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2 cups of diced, cooked chicken
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1 cup shredded cheddar cheese
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<br />
Preheat oven to 350 degrees. Stir together cream cheese and hot sauce until well blended. It's helpful if you microwave the cream cheese a bit to make it easy to incorporate the hot sauce. Then mix in ranch dressing, chicken and cheese. Spread into a square or 9x13 baking dish (i've done it both ways). Bake for 30 minutes.
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Serve with chips and celery sticks. This is sooo good! Enjoy!
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If you make it, leave me comment and let me know what you think!
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-44787079193846184452020-09-05T12:19:00.006-05:002021-04-25T16:45:00.397-05:00Birria de Res Consome and Birria Tacos<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_bFYycIphEBOoloSNZSPLuJGspkWlsBvaz_ESsn1HyXA3Ffp1VvZvSYZCc5J71BVb1Lk7SmnjsP0ERspr-_u0TqUaAT7Y9cemtbaHCwoWG4pkMfvTep15o2DBLAg2262RyhLKKznKzM/s2048/IMG-6672.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1736" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_bFYycIphEBOoloSNZSPLuJGspkWlsBvaz_ESsn1HyXA3Ffp1VvZvSYZCc5J71BVb1Lk7SmnjsP0ERspr-_u0TqUaAT7Y9cemtbaHCwoWG4pkMfvTep15o2DBLAg2262RyhLKKznKzM/s320/IMG-6672.jpg"/></a></div>
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<br />
<b>Birria de Res Consome</b>
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Ingredients:
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Chuck roast (mine was probably about 3-4 pounds, you can use whatever size you need, just make sure your pot is big enough to hold everything)
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Beef bone (I used three 2-3 inch pieces)
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2 medium onions (peeled and halved)
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1 whole head of garlic (separate the cloves and remove skin)
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10 carrots (peeled, chunked and halved)
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12 dried chiles- take off stems, empty out all of the seeds and rinse (I used California chiles)
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8 bay leaves
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3 tbsp of chicken bouillon (I used better than bouillon paste)
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Oil for searing
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Possible toppings for the consume:
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Cilantro and diced white onions
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Thin sliced radishes
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Lime
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Chili oil (recipe below)
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<br />
Heat a large saucepot (I used an 8qt) on medium heat and add a bit of oil. I used maybe a couple of tbsps. Once your pan is heated, sear your chuck roast on both sides, then remove from the pot. Next, sear your bones as well. Remove from the heat and add your roast back in, onions, garlic, carrots, dried chiles, and bouillon. You will need to add about 16-18 cups of water. This will depend on your pot size. I probably left about 2-3 inches of space to the top of the pot. Bring pot to a boil over medium heat and boil for 1-1.5 hours.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6ilZj1u1MTgkg8mWZIKoNQBTjnR_JGbBVCCTjTSaXTJQT6uF3ctD4bdv_zTjd73DbuWfVNlFUHcV_S6gSxWa6KBO_-0Gm4mw_D_S8HpBef5bsDTAe-K4tTLV_6n4f8jmVLufA2cRWZ8/s2048/birria+pot.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-6ilZj1u1MTgkg8mWZIKoNQBTjnR_JGbBVCCTjTSaXTJQT6uF3ctD4bdv_zTjd73DbuWfVNlFUHcV_S6gSxWa6KBO_-0Gm4mw_D_S8HpBef5bsDTAe-K4tTLV_6n4f8jmVLufA2cRWZ8/s320/birria+pot.jpg"/></a></div>
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After 1-1.5 hours, take a skimmer and skim the impurities from the top of your pot, so that you will have a nice broth with clarity. Continue to skim as you see impurities rise throughout the cooking time. Remove chiles, what garlic and onions you can find and blend together in a blender with a bit of the broth. Be careful since you are dealing with hot items. Pour this mixture back in to the pot and make sure to get every bit out of the blender. You can add more broth and swish it around to get every last drop out.
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Cover with a lid and simmer for another 2-3 hours. Check after 2 hours to see if your roast is falling apart tender. If not, let it continue to cook. Basically, you are cooking it long enough for the roast to be super tender.
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<br />
Check your seasonings at this point by tasting the consome. If it needs salt, go ahead and add it. I try to watch my sodium, so I didn’t add any salt since the bouillon has quite a bit in it.
Continue to check the water level as you are cooking, and add water as needed.
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<br />
Once your roast is tender, remove it from the pot and shred your beef. I remove all of the fat, but that is up to you.
In a bowl, add some of your consume, a bit of shredded beef and whatever toppings you desire. And enjoy!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTpj8UgK6blVf7l_7UB2TlpxdHrmlovj6wTn6Ock4dyrbilVyExE2W85mtmG6B8jTID-Qflgh3RmX2NJHyEiGbInFi8Wr3QP6DMalDYgFHXXANDYMEQRd-mC3owVCRIZW3tLpOtUK5ec/s2048/consume.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTpj8UgK6blVf7l_7UB2TlpxdHrmlovj6wTn6Ock4dyrbilVyExE2W85mtmG6B8jTID-Qflgh3RmX2NJHyEiGbInFi8Wr3QP6DMalDYgFHXXANDYMEQRd-mC3owVCRIZW3tLpOtUK5ec/s320/consume.jpg"/></a></div>
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<b>Want to make it even better? Make Birria Tacos too!<i></i></b>
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<br />
<b>Birria Tacos</b>
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Ingredients:
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Corn tortillas
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Shredded cheese of your choice (I used Queso Quesadilla shredded cheese. That was amazing in it. I think mozzarella would be another one that would work)
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Chopped cilantro and diced white onion
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Chili oil
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Shredded birria meat
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<br />
Heat a nonstick skillet over medium heat. I fluctuated between a 4 and 5 on my stove. Pour the chili oil in a wide bowl or container. Just use enough to coat the bottom of the container. You will be dredging the corn tortilla in the oil so just make sure the bowl or item you use will work for that. A plate would probably work. I used a wide, shallow bowl. Use a pair of tongs and grab one of the corn tortillas. Dunk the tortilla into the consume in the pot, then dredge it (both sides) in the chili oil. Then lay it in the skillet. It should sizzle if your skillet is warm enough.
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Top one side of the tortilla with a bit of cheese, meat, onion and cilantro and then another bit of cheese.
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7vNzMgdwy21OYszIfFoMsi89b5kRgzbZOK8aLcSkUJ80iIuGT9HZTaoWbapsffQT4YoRTS_bo-SKNA8ixarp_LuWjSZN2b2fnrWlinAW5EXyMgMtBXi0pnhFbfp46cpEtVBd0Yvq2PY/s2048/taco+assembly+2.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" height="320" data-original-height="2048" data-original-width="1536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7vNzMgdwy21OYszIfFoMsi89b5kRgzbZOK8aLcSkUJ80iIuGT9HZTaoWbapsffQT4YoRTS_bo-SKNA8ixarp_LuWjSZN2b2fnrWlinAW5EXyMgMtBXi0pnhFbfp46cpEtVBd0Yvq2PY/s320/taco+assembly+2.jpg"/></a></div>
Fold the empty side of the tortilla over on top the full side. Cook that side until crisp, then flip and cook the other side. Repeat for however many tacos you would like to make and serve with the consome and desired toppings. So delicious!
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9QsIeVkkAPyLA87gUDlc5JJwdiszUrlKvVH4DVJcMahBb23sZZpWzlEmBiE-3AXE0bCdU5EXQsieCPQqJFrj916SZ3QDgb1TOxsYAE6v7IP7CUlWEyxKo8zvRmes6xFSVvnZlv-wW-M/s2048/IMG-6673.jpg" style="display: block; padding: 1em 0; text-align: center;"><img alt="" border="0" width="320" data-original-height="1309" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9QsIeVkkAPyLA87gUDlc5JJwdiszUrlKvVH4DVJcMahBb23sZZpWzlEmBiE-3AXE0bCdU5EXQsieCPQqJFrj916SZ3QDgb1TOxsYAE6v7IP7CUlWEyxKo8zvRmes6xFSVvnZlv-wW-M/s320/IMG-6673.jpg"/></a></div>
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<b>Chili Oil</b>
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I am still refining this recipe, but this is what I did this time. It is based on the Views Birria Chili Oil, but I made a couple of changes due to not having powdered bouillon and I don’t care for the taste of cloves very much. You can view her original recipe in the link I provide to their YouTube Video.
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<b>Chili Oil</b>
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Ingredients:
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½ cup of oil (I used canola)
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2 dried chiles or 1.5 tbsp of guajillo chili powder (I used New Mexico chiles. These need to be crisp, not soft. You can dry them out in a 250-degree oven is they are soft)
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1 bay leaf
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½ tsp black pepper
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1/8 tsp sugar
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¼ tsp of salt
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1 tsp garlic powder
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<br />
If you are using dried chiles, break them up and place in a coffee grinder along with the bay leaf. Process until powdered. Heat oil in a sauce pan to 290-300 degrees. Remove from heat and add all of the ingredients to the oil. Stir until well combined. Let cool and pour into a container with a lid.
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This dish was so very good. I hope you make it for your family soon. It is so easy, but it does take time. We’ve been enjoying the leftovers as well.
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This was completely inspired by <a href="https://www.youtube.com/channel/UC3SavWiENFTi57igE7jtUoA">Views On The Road's</a> video on YouTube for <a href="https://youtu.be/tc_XH70lBs4">Birria de Res Consome and Birria Quesa Tacos</a>. They have a great channel and make so many yummy looking things! I highly recommend you check them out. Plus if you’ve never made this, it’s helpful to watch the video.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-58646668189886519092018-02-21T10:19:00.000-06:002018-02-21T10:19:15.859-06:00One Pan Oven Chicken Fajitas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXw97pHugNs44QbPQ5mj5lwGu0NXWQQN4NQYHkR0Vp4xeFNftNUvPxNirSeFbQHJejoRrJ5tXWTFTwAr0yiioH07EpuMcRuouJykpU0dHRGQsNTeyKWkXMPY8i-cjbxb6WZ4wfnnS-YM/s1600/oven+fajitas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbXw97pHugNs44QbPQ5mj5lwGu0NXWQQN4NQYHkR0Vp4xeFNftNUvPxNirSeFbQHJejoRrJ5tXWTFTwAr0yiioH07EpuMcRuouJykpU0dHRGQsNTeyKWkXMPY8i-cjbxb6WZ4wfnnS-YM/s400/oven+fajitas.JPG" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div>
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I love fajitas and this is a super simple way to fix them. They are so good! I was very impressed with how good they turned out and we'll be making them often. These would be great for meal prep as well.
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<b>One Pan Oven Chicken Fajitas</b>
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<br />
Ingredients:
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2 pounds of chicken tenders
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2 bell peppers, sliced into strips (any color will do, I chose green and yellow)
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1 1/2 red onion, cut in half and then slice each half into strips
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2 tablespoons of olive oil
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4 cloves of garlic, minced
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1 tablespoon chili powder
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3/4 tsp cumin
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dash of cayenne pepper
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1 tsp of mexican oregano
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1 tablespoon lime juice
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salt to taste
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<br />
Preheat your oven to 400 degrees and place a large sheet pan in the oven to also be heating up while the oven is preheating. In a gallon sized ziploc bag, add chicken, peppers and onions. Next add the remaining ingredients. Seal the bag and squish it around, mixing all ingredients together well. Using an oven mitt, carefully remove the hot pan from the oven and empty the Ziploc bag contents onto the hot sheet pan. Use a pair of tongs to spread everything out evenly. Place in the oven and bake for 30 minutes or until the chicken registers 165 degrees on a meat thermometer. Serve with mexican rice, sour cream, guacamole, etc.
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Hope you enjoy these as much as we did!Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-29520018179200060152018-02-19T20:35:00.000-06:002018-02-21T20:36:11.148-06:00Cookbook Review: Trim Healthy Mama Cookbook<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqNgB3L6maLKxM2Hk58-RsOtz6hLi701AvZ_Kst70iXp9OJwgQDWdKcHHqVtqAPIn9863J17m1vCcSqHbbxZE4da8HMqRiDWA4Cni6rtB8Z5O5JSz6p-_YDXqBnlSjOxmZOLp2Q0sJLE/s1600/THM+Cookbook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="363" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqNgB3L6maLKxM2Hk58-RsOtz6hLi701AvZ_Kst70iXp9OJwgQDWdKcHHqVtqAPIn9863J17m1vCcSqHbbxZE4da8HMqRiDWA4Cni6rtB8Z5O5JSz6p-_YDXqBnlSjOxmZOLp2Q0sJLE/s320/THM+Cookbook.jpg" width="258" /></a></div>
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<br />
I have heard so much about Trim Healthy Mama, so I was really excited to get a chance to review this cookbook. So many people seem to have great success with their healthy eating ideas so I knew I would want to check out their book.
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<br />
The contents include: One-Pot Meals, Hearty Mains and Sides, Sunrise Eats, Sweet Treats, Beverages and All Things Smooth and Crunchy. The cookbook includes an intro that talks more about the plan. They include some discussion on portion sizes, kitchen tools you may find helpful and some special mention foods. The intro is super informative and gives you an idea of what to expect in recipes.
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<br />
So many of the recipes sound yummy! There is Wicked White Chili, Buttah Chicken, Chicken Jalapeno Popper Soup and even some yummy homemade granola recipes! There are a few ingredients called for in a few recipes that I don't typically have in my kitchen. They address these in the intro under the special mention foods. So many have had great results with Trim Healthy Mama though, so these few ingredients are definitely worth looking into.
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<br />
Want to know more? Check out this <a href="https://www.penguinrandomhouse.com/books/248670/trim-healthy-mama-cookbook-by-pearl-barrett-and-serene-allison/">page</a>. Also, check out Trim Healthy Mama's Facebook page <a href="https://www.facebook.com/TrimHealthyMama">here</a>. It would be a great place to start to learn more about Trim Healthy Mama!
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Disclaimer: I received this book from Blogging for Books for this review. However, these opinions are my own.Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0tag:blogger.com,1999:blog-3945220652356407003.post-18105898135069769222018-02-10T13:52:00.000-06:002018-02-21T10:02:52.562-06:00Slow Cooker Chicken Burrito Bowls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrncEnUVslSTw9WQV7_Nk2IxYja650b0MPR4yyb8uYvfMdYvd-Y1WRTolglSoF1Pz669Y1FJ9qDC71aiqcZjHnBlkZDCbPh12zFbXQ02FYMQOxYUKHHxcKFBdo8MTtk8EhB3_jdMmHvY/s1600/Burrito+Bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrncEnUVslSTw9WQV7_Nk2IxYja650b0MPR4yyb8uYvfMdYvd-Y1WRTolglSoF1Pz669Y1FJ9qDC71aiqcZjHnBlkZDCbPh12zFbXQ02FYMQOxYUKHHxcKFBdo8MTtk8EhB3_jdMmHvY/s400/Burrito+Bowl.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div>
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Need a quick, easy and delicious meal? This is it! It cooks in the slow cooker and makes enough for leftovers. This would be great to take for lunch and you could even meal prep with this and portion out in individual containers. This stuff is so good! Let's get started!
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<b>Slow Cooker Burrito Bowls</b>
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<br />
Ingredients:
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3 pounds of boneless, skinless chicken breasts (I sometimes use tenders as well)
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1 can of black bean (drained and rinsed)
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1 can of Rotel
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1.5 cups of corn (can use frozen, fresh off the cob or canned)
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1 cup of salsa
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1 tbsp of jarred jalapenos, diced (you can use more or even leave them out)
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6 cloves of garlic, minced
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1.5 onions, diced
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1 tbsp of chili powder
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2 teaspoons of cumin
<br />
salt and pepper to taste
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<br />
Add ingredients to your slow cooker (I use a 6 quart oval for this). Cook on low for 7-8 hours or on high for 3-4 hours.
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<br />
<b>Serving ideas:</b> Burrito Bowls (over rice or lettuce), Nachos, tacos, etc. This stuff is so good and we make it often. I hope you enjoy it as much as we do! You can add some fresh cilantro and lime for another great addition.
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<b>Notes:</b> We watch our sodium so I use canned beans that are lower in sodium and recently found Rotel that is no salt added. I add no salt to this recipe and it is delicious without it. Of course, I used prepared salsa which has salt in it, but I always read labels to find ones that aren't as salty.
Amanda from Faith, Food and Familyhttp://www.blogger.com/profile/13773059190360472813noreply@blogger.com0