Tomatillo Pulled Chicken

Hubby really liked this one. “This would be great on a flip flop!”  It’s a really versatile dish.

Tomatillo Pulled Chicken 

2 (11 oz) cans tomatillos, drained

¼ c. diced roasted green chilis

1 green onion

1 c. loosely packed cilantro leaves

2 TB lime juice

1 jalapeno

½ tsp garlic powder

½ tsp ground cumin

Salt and pepper, to taste

3 c. diced cooked chicken

1/3 c. whipped cream cheese

 

In blender, combine tomatillos, green chilies, onion, cilantro, lime juice, jalapeno, garlic powder, cumin, salt and pepper. Pour mixture into a medium saucepan with chicken and cream cheese and heat through.  Serve with rolls, tortillas or tortilla chips.

Yield: 8 servings.

Black Bean Chilaquiles

This is a tasty way to use broken chips!

Black Bean Chilaquiles

½ c. chopped onion

2 c. broken tortilla chips

8 large eggs

15 oz can black beans, rinsed and drained

10 oz can tomatoes with green chilies

1 c. salsa

½ c. reduced fat shredded cheese

Avocado and cilantro, optional

 

Spray large skillet with cooking spray. Add onion and cook until translucent; about 5 minutes. Add tortilla chips. Could also add chopped cooked chicken. Add eggs to the pan and stir with chips until almost set. Pour in black beans, tomatoes and salsa. Stir to combine and heat through. Top with cheese.

Yield: 4 servings.

DDD Review #7- Whistle Britches

So for Hubby’s bday we visited Whistle Britches in Plano, TX. Hubby ordered the fried green tomatoes as a starter, and then he had the Don Chingon. He loved it!

I had the Auntie Louann, with chicken, pimento cheese, pickles, tomatoes and 1000 Island. Honestly, the 1000 Island was too much for me. It seems like it would all go together but I think the dressing was just too much tang for me.

I give it 3.5 stars because it’s an interesting place with an even more interesting menu. These are not items you see everywhere.

Hubby gives it 4 stars.

Caramel Pumpkin Bundt Cake

I made this for Thanksgiving. It was a hit!

Caramel Pumpkin Bundt Cake

1 yellow cake mix

¼ c. EVOO

2 large eggs

1 c. water

15 oz can pumpkin

1 tsp vanilla

1 tsp cinnamon

¼ tsp ground nutmeg

¼ tsp ground cloves

 

Caramel Frosting

½ c. salted butter

¾ c. packed light brown sugar

¼ c. half and half

1 tsp vanilla

2 c. powdered sugar

 

Heat oven to 350⁰. Spray bundt pan with cooking spray and set aside. In large mixing bowl, combine yellow cake, oil, eggs, water, pumpkin, vanilla, cinnamon, nutmeg and cloves. Pour into prepared pan and bake 45-50 minutes or until lightly brown. Let it cool in pan for 10 minutes then invert pan onto cooling rack or plate.

Combine butter, brown sugar and half and half in medium saucepan. Bring mixture to a boil then simmer 3 minutes. Do not stir during 3 minutes. Pour into a bowl and let it sit 10 minutes. Add vanilla and powdered sugar and beat until frosting-like consistency. If too thick and crumbly, add more half and half. Immediately drizzle over cooled pumpkin cake.

Yield: 16 pieces.

 

 

 

Slow Cooker Salisbury Steak

This was so delicious we didn’t miss the potatoes when I served it over riced cauliflower.

Salisbury Steak

2 lbs lean ground beef, 90/10

1 oz envelope dry onion soup mix

½ c. Italian seasoned bread crumbs

1 can cream of chicken soup, reduced fat

1 can cream of mushroom soup, reduced fat

1 oz packet dry au jus mix

¾ c. water

 

In a large bowl, mix together ground beef, onion soup mix, and bread crumbs. Shape into 8 patties. Spray skillet with cooking spray and brown patties and both sides. Place browned patties in 3 quart slow cooker. In a medium bowl, mix together soups, au jus mix and water. Pour over patties. Cook on low setting for 4 to 5 hours until patties are well done.

Serve over mashed potatoes or mashed cauliflower.

Yield: 8 patties. Per patty= 327 Calories; 21g Fat (57.9% calories from fat); 23g Protein; 10g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 506mg Sodium.

Zesty Veggie Dip

I served this at our last get-together and it was a hit.

Zesty Veggie Dip

5 oz container fat free, plain Greek yogurt

.7 oz Italian dressing packet

½ c. chopped green onions

1 c. chopped tomatoes

1 avocado, diced

1 TB lemon juice

 

Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.

 

DDD Review #6 – Grind Burger Kitchen

While I was in Louisville KY in March I decided to walk from my hotel to a DDD restaurant.  I did a search and started off.  I got scared and turned around and ate at a pretty tasty place. But it wasn’t a DDD restaurant.  So, the next day I talked to co-workers who assured me I’d be safe walking and that evening I took off again. This time I made it to Grind Burger Kitchen. It was delicious!  and in such a cool building on a hip and happening street off downtown Louisville.  (I do love the buildings in Louisville. Such neat architecture.) I had a Southern Burger –sharp cheddar pimento cheese, bacon, spicy dill pickles= delicious! I hope I get to go there with Hubby some time.

Gringo Posole

Delicious!

Gringo Posole

1 lb pork stew meat (or other pork chopped)

1 green bell pepper, diced

1 onion, finely chopped

1 tsp garlic powder

2 cubes beef bouillon

2 (10 oz) cans tomatoes with green chilies

2 (15 oz) cans hominy, drained

1 tsp smoked paprika

1 tsp black pepper

1 tsp chili powder

1 diced chipotle with adobo

32 oz Low sodium beef broth to cover or water

 

Add ingredients to 5 quart slow cooker and cook 6-8 hours on low.

Yield: 6 servings.

Sheet Pan Breakfast Bake

So easy!

Sheet Pan Breakfast Bake

20 oz pkg shredded potatoes

¼ tsp thyme

¼ tsp basil

¼ tsp oregano

¼ tsp garlic powder

Salt & pepper, to taste

1 c. shredded reduced fat cheddar cheese

12 slices bacon

6 large eggs

3 TB grated Parmesan cheese

2 TB chopped fresh chives

 

Preheat oven to 400*. Spray baking sheet with cooking spray. Place potatoes in a single layer on baking sheet. Sprinkle potatoes with seasonings. Place in oven and bake 20-25 minutes. Remove from oven and make 6 wells for the eggs. Add eggs and bacon. Sprinkle eggs with Parmesan, salt and pepper. Bake until egg whites have set and bacon is cooked through; about 10-12 minutes. Serve immediately.

Yield: 6 servings.

Best Chicken Noodle Soup

bestchickensoup

Hubby said I could make this again.

 

Best Chicken Noodle Soup

½ c. diced onion

2 c. sliced celery

1 c. shredded carrots

3 c. cooked chicken, chopped

32 oz fat free, reduced sodium chicken broth

4 c. water

1 c. skim milk

1 oz pkg Ranch dressing mix

½ c. light cream cheese

6 oz Smart Taste spaghetti, uncooked

 

In large saucepan or soup pot, spray bottom with cooking spray and add onion, celery and carrots. Cook for a couple minutes and add chicken, broth, water and milk. May need to add more water depending on how soupy you like your soup. Add Ranch powder, cream cheese and spaghetti. Simmer until pasta is done.

Yield: 6 servings. Per serving=