Dinners

Recipe—Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Grilled Chili Lime Chicken Tacos with Pineapple Salsa

Summer is coming… but the warm weather is already here! Time to fire up the grill!

I love when I can find recipes that are almost all done on the grill so I can keep the kitchen cool during hot months. I may also love recipes like this because it means I do the easy prep work and then the hubby does all the hard work out in the heat at the grill while I stay cool inside with a margarita. It’s all about team work, right? 😉

Okay, onto the dish. Each of these components is delicious on it’s own but when brought together you get some amazing tacos! You have the grilled chili lime chicken which is so tender and has so much flavor, a little zest from the lime paired up with all those delicious seasonings and a tad of heat. Then you have this delicious chunky salsa made up of a sweet caramelized pineapple with a nice smoky flavor from the grilled red pepper and jalapeño. And is if that isn’t enough, (yes, it gets better!) then you add this refreshing avocado crema. Just give me a bag of tortilla chips and I will go to town on that sauce!

Another thing I love about this recipe is how pretty it is! Look at all those amazing colors! I truly love everything about this recipe! I hope you will too.

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Chunky Pineapple Salsa

Note: If you want to cut down on the amount of preparation at dinner time, you can marinade the chicken for as long as 24 hours in advance and the crema can be made up to four hours in advance. Having a chunk of the leg work done in advance makes this a perfect recipe to make for dinner guests. All you have to do is grill the chicken, pineapple, and peppers, and warm up some tortillas.

CHILI LIME CHICKEN INGREDIENTS
1 lb boneless skinless chicken breasts
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp pepper
1 tsp brown sugar
2 tbsp lime juice

PINEAPPLE SALSA INGREDIENTS
20 oz can pineapple slices
1/2 red onion, sliced
red bell pepper, deseeded and quartered
jalapeno, deseeded and halved
olive oil
1/4 c cilantro, chopped
1 tbsp lime juice
1/4 tsp ground ginger
1/4 tsp cumin
salt and pepper to taste

AVOCADO CREMA INGREDIENTS
1 avocado
1/2 c sour cream
2 tbsp mayonnaise
1 tbsp lime juice
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder

OTHER INGREDIENTS
tortillas
pepperjack cheese, shredded
lime, cut into wedges

STEPS

  • Place the chicken breasts in a large Pyrex dish.
  • Whisk together all the additional chili lime chicken ingredients in a small bowl and slather all over both sides of the chicken breasts.
  • Cover the Pyrex with plastic wrap and set aside to marinade for 30 minutes.
  • While the chicken is marinating, begin preparing items for the salsa. Skewer the red onions and then drizzle them, the bell pepper, and jalapeño with olive oil and set aside with the pineapple.
  • Preheat your grill to 375–425º.
  • Grill the chicken for 8–10 minutes on one side and then flip.
  • Add the pineapple and peppers to the grill and cook for 4­–5 minutes before flipping and then continue to grill them for another 4–5 minutes.
  • Continue to cook the chicken until a thermometer reads 160º when inserted into the thickest part of the meat, the pineapple until it is nicely caramelized, and the veggies until they have some nice grill marks.
  • Transfer everything from the grill to a cutting board and allow it to rest for 5 minutes.
  • While all the grilled items are resting get started on the avocado cream. Add all the crema ingredients to a blender and puree until smooth and well blended, set aside.
  • Chop up the pineapple, onion, and peppers and place them in a bowl.
  • Add the cilantro, lime juice, ginger, cumin, salt, and pepper to the bowl and stir.
  • Chop up the chicken and set aside.
  • Everything is finally ready! Time to assemble the tacos!
  • Heat up your tortillas and top each one with meat, cheese, pineapple salsa, and avocado crema.
  • Devour!

 

Recipe adapted from Carlsbad Cravings.

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Dinners, Side Dishes

Recipe—Jalapeño Popper Mac N’ Cheese

Jalapeño Popper Mac N’ Cheese

My name is Rebecca and I am a cheesy jalapeñoholic. I will literally devour anything with cheese and jalapeños. I HAVE NO SELF CONTROL!

If it has popper in the name, I am game. Mac n’ Cheese with a crispy top is involved. No holding me back. I will literally fall off of any diet wagon for some good mac n’ cheese. That is a universal thing, right? Like, that goes for everyone?

Come on, you start with a creamy white sauce base, add in gobs of pepper jack cheese until it is thick, and creamy, and cheesy, and then add in cooked pasta. It could be perfect as is, but no. It gets better. You add a buttery panko topping that once crisp will replicate that of the exterior of deep-fried jalapeño popper. And then the sliced jalapeños on the top is literally the icing on the cake. SO. DAMN. GOOD!

This recipe goes fantastic with any sort of grilled meat but is totally sufficient as a standalone dish. What says comfort food more than a big ol’ bowl of spiced up mac n’ cheese? Nothing. Absolutely nothing people.

Note: If you do not have an oven safe skillet you can make this in whatever large skillet you have, and then transfer the noodles and cheese sauce to a baking dish before topping with the panko and sliced peppers. 

MACARONI INGREDIENTS
8 oz macaroni pasta, uncooked
3 tbsp butter
3 tbsp flour
3 c milk
3 c pepperjack cheese, crated
salt and pepper
1/2 tsp crushed red peppers

TOPPING INGREDIENTS
3 tbsp butter, melted
1/2 c panko
1/4 c jalapeño slices

STEPS

  • Preheat the oven to 400º.
  • Cook the pasta per the package instructions.
  • Drain and allow to sit.
  • Melt the butter in a large oven safe skillet over medium-high heat.
  • Whisk in the flour and cook it for about a minute while stirring continuously until it starts to lightly brown and is well combined.
  • Gradually whisk in the milk, about 1/2 cup at a time, making sure it is nice and creamy and starts to thicken after each addition. Continue this until the milk is finished.
  • Bring the mixture to a simmer and then reduce heat to low.
  • Whisk in the cheese, salt, pepper, and crushed red peppers and stir until it is all melted and creamy.
  • Add in the cooked pasta making sure all the noodles are evenly coated and remove skillet from heat.
  • Now for the topping!
  • In a small bowl mix together the melted butter and panko.
  • Evenly distribute the topping over the mac n’ cheese.
  • Top with sliced jalapeños.
  • Bake for 8–10 minutes or until the panko starts to turn a nice golden brown and the sauce is simmering around the edges.
  • Allow to rest for about 5 minutes.
  • Serve and enjoy!
Dinners

Recipe—Rustic One Pot Veggie Pasta

Are you noticing a trend with all my new recipes? I think quick and easy has become my thing. As you may recall reading on my post, “The Diva is Back,” my blog fell to the wayside for a couple of years because life was just too crazy. Juggling work, youth sports, and well… just life, I have been all about quick, yet quality, meals. Don’t get me wrong, I still love spending time in the kitchen cooking for hours but 5 days a week I find myself short on time and energy at the end of the day.

This recipe is great for so many reasons. It only takes about 20 minutes from start to finish and you end up with a veggie packed delicious dinner. This isn’t one of those “one pot” recipes where you cook something in a pot, transfer it to a plate, cook something else, transfer it back to the pot, you catch my drift. You literally throw almost all the ingredients into one pot and cook it all together. So to recap, you eat a delicious dinner and then have almost no dishes to wash. Win win! Now you can spend that extra time cozied up on the couch with a glass of wine (or beer) and unwinding from your crazy day.

INGREDIENTS
1 lb spaghetti noodles
2 c white mushrooms, sliced
2 zucchini, thinly sliced and halved
2/3 c frozen peas
2 tbsp garlic, minced
2 sprigs fresh thyme
salt & pepper
1/2 c grated parmesan
1/2 c heavy cream

STEPS

  • In a large pot combine noodles, mushrooms, zucchini, peas, garlic, thyme, and 4 1/2 cups of water.
  • Season the water with salt and pepper.
  • Set the stove to high heat and bring the water to a boil.
  • Once boiling reduce the heat to medium high and simmer uncovered until the pasta is cooked through, about 9–11 minutes, making sure to stir every couple of minutes.
  • Once the pasta is cooked, remove the sprigs of thyme.
  • Stir in the parmesan and heavy creamy until well combined and the cheese melted.
  • Serve immediately topped with some extra parmesan.

 

Recipe adapted from Damn Delicious. 

Dinners

Recipe—Quick and Easy Korean Beef

I recently got my first ever taste of Korean beef when it came served over a heaping pile of fries with sweet and creamy coleslaw. Sounds amazing, right?!?! It was, I promise.

I absolutely loved the sweet flavors of brown sugar, ginger, garlic, sesame, and just a little bit of heat simmered through the meat. I instantly went to Pinterest looking for some more Korean beef recipes and found this one. It. Was. Ah-MAZING! It checked all the boxes. Yummy? Check. Quick? (Uh yeah! It took 15 minutes.) Check. Budget friendly? Check. It’s a recipe every busy parent dreams about!

I have made it a few times now and it has never disappointed.

Note: If you are looking to add some veggies, it pairs great with some steamed broccoli.

INGREDIENTS
1 lb ground beef
1/2 c brown sugar
1/4 c soy sauce
1 tbsp sesame oil
1 tbsp garlic, minced
1/4 tsp ground ginger
1/4 tsp crushed red pepper
salt and pepper
2 green onions, chopped
cooked rice

STEPS

  • Cook the ground beef over medium high heat breaking it apart as it cooks.
  • Once the beef is cooked through, drain off most of the fat.
  • Add in the brown sugar, soy sauce, sesame oil, garlic, ginger, red peppers, salt, and pepper.
  • Simmer over medium heat for a 4–5 minutes stirring occasionally.
  • Serve over a bed of rice and top with chopped green onions.

 

Recipe adapted from Six Sisters’ Stuff. 

Dinners, Soups

Recipe—Crock-Pot Green Chicken Chili

A while back I had plans with my aunt to come over for dinner on a Friday night. She wanted to make a special request for dinner and had asked me to make a chicken chili. Since I had to work that day I figured something in the crock-pot would be ideal. Less time slaving in the kitchen, meant more time for drinking wine and schmoozing. Besides chopping up the veggies this recipe really requires almost no prep. I found a few different recipes and merged them all together to make this one delicious one. You might look at the ingredients and go “Oh boy, that is gonna be spicy!” I promise you it is not. If you deseed and devein the jalapeños you get a real nice mild and tangy flavor. The big chunks of chicken, all those green veggies, white beans, and spices make for one delicious belly warming meal. I highly recommend serving this with some cheese quesadilla wedges or cornbread to round out dinner. It was a total hit in my household. So if you are doing your meal prep for next week be sure to add this recipe to your menu.

Note: When I made this recipe, I chopped up the tomatillos, chiles, jalapeños, onion, and garlic and put them all in a one gallon Ziploc bag the night before to save time the next morning. It literally took me about two minutes to throw it all in the crock-pot.

INGREDIENTS
2 (15 oz) cans cannellini beans, drained
3 boneless skinless chicken breasts
4 c tomatillos, chopped
4 anaheim chiles, seeded and chopped
3 jalapeños, seeded, deveined, and chopped
1 medium yellow onion, chopped
2 tbsp garlic, minced
1 tbsp cumin
2 tsp oregano
1 tsp coriander
4 c chicken broth
1/3 c masa harina
1 tsp kosher salt
1/4 tsp coarsely ground black pepper
lime

GARNISHES
shredded cheese
sour cream
green onions, chopped
lime wedges

STEPS

  • In a large crock-pot combine the beans, chicken breasts, tomatillos, anaheim chiles, jalapeños, onion, garlic, cumin, oregano, coriander and broth to the slow cooker. (Do not stir)
  • Cover and cook on low for 8 hours or high for 4 hours.
    Remove the chicken breasts, shred, and put back in the pot.
  • Add in the masa harina, salt, pepper, and the juice of one lime and stir.
  • Continue cooking for another 30 minutes.
  • Serve in a bowl and top with garnishes of your choice.
Dinners

Recipe—Beef and Broccoli Ramen

I don’t know why I am so late to the game but I recently discovered a love of ramen. Not just the generic pack of dry noodles, but meat and veggie packed delicious ramen. It’s like Top Ramen on flavor packed steroids. I have a couple different recipes that I have been trying out but this one is the most recent one I have come to enjoy. It takes a bit of time to prep in the morning, but then it comes together in about 15 minutes when you get around to cooking it all up. Perfect for all those with busy lives who want a fast and tasty quality meal. By the way, you won’t believe how amazing the marinade smells. I think my mouth was watering the entire time I was making this recipe. Heck, my mouth is watering just writing about it.

Note: I made this recipe using new york steaks and it yielded a very tender meat. You can certainly use a one-pound flank steak for a more budget friendly recipe. If you are short on time in the morning (I mean who isn’t), you can prepare the marinade and slice the meat the night before keeping them separate and then add them to the ziploc bag in the morning. Just don’t marinade the meat overnight.

MARINADE INGREDIENTS
1/4 c vegetable oil
3 tsp garlic, minced
2 tbsp red wine vinegar
1/4 c honey
1/2 c soy sauce
1 tbsp parsley (dried or fresh with both work
2 new york steaks, fat trimmed

OTHER INGREDIENTS
3 tbsp cornstarch
2 tbsp olive oil
2 tbsp sesame oil
1/4 c brown sugar
1/2 tsp grated ginger
2 tbsp soy sauce
1 c beef broth
1/4 c worcestershire sauce
3 c broccoli florets, chopped
3 (3 oz) packages ramen noodles
1/4 tsp crushed red pepper
1/4 c green onions, chopped

MARINADE STEPS

  • Mix together all the marinade ingredients (except the meat) in a small bowl and set aside.
  • Cut the meat against the grain in 1/4-inch-thick strips.
  • Place the meat in a ziploc bag and poor the marinade into the bag.
    Seal up the bag and place in the fridge to marinade for at least 2–8 hours (no more than 12 hours).

COOKING STEPS

  • Bring a pot of water to a boil and cook the ramen for 2 minutes.
  • Strain the noodles in a colander and rinse with cold water.
  • Cut off a bottom corner of the bag over the sink and allow all the marinade to drain out.
  • Transfer the meat to a small bowl and toss with the cornstarch.
  • In a large skillet heat two tablespoons of olive oil over medium high heat.
  • Add in the meat and sear on both sides until the meat is cooked but still tender, about 2 minutes.
  • Transfer the steak to a plate.
  • Reduce the heat to medium and add the sesame oil, brown sugar, ginger, soy sauce, beef broth, and worcestershire sauce to the skillet and bring to a simmer.
  • Stir and cook uncovered until it thickens, about 5–7 minutes.
  • Add the broccoli to the skillet and cover with a lid cooking it for 3 minutes.
  • Remove the lid and add in the meat and pasta.
  • Toss everything to coat and heat for an additional 1–2 minutes.
  • Transfer to bowls or plates and season with crushed red peppers and green onions.

 

Recipe adapted from Chelsea’s Messy Apron.

Dinners

Recipe—Low Cal Cincinnati Chili

 

It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.

This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!

The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning

Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.

INGREDIENTS

2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
spaghetti noodles
cheddar cheese, shredded

STEPS

  • In a large pot heat olive oil over medium-high heat.
  • Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
  • Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
  • Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
  • Bring the liquid to a boil and then reduce heat to a simmer.
  • Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
  • Add water as needed to keep the mixture “saucy.”
  • Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.