One Pot Chicken Burrito Bowls

23 07 2014

I don’t know about you but I love when I meal cooks in one pot, that means less dishes and a faster clean up! Plus for me it seems like dinner is a bit easier when I am only dealing with one pot or pan. Things don’t get burnt and everything is done at the same time. So I was super excited to find this recipe while I was wasting time on pinterest. It was over at No.2pencil and a great find!

One-Pan Chicken Burrito Bowls

Super simple to throw together for a tasty weeknight dinner. Plus there was enough left over for dinner the next night!


One-Pot Chicken Burrito Bowls

~ 1 lb boneless, skinless chicken breasts (I used chicken thighs since that was what I had on hand), diced into bite sized pieces

~ 3 Tbsp. olive oil

~ 1 small yellow onion diced

~ 1 cup of uncooked rice

~ 1 14.5oz can of diced tomatoes, drained

~ 1 15oz can of black beans, drained and rinsed

~ 1/2 tsp. garlic powder

~ 1/2 tsp. chili powder

~ 1 tsp. cumin

~ 2 1/2 cups of chicken broth

~ 2 cups shredded cheese

~ salt and pepper

~ fresh diced tomatoes

~ diced green onions

~ sour cream

~ guacamole


1. Start by sauteing onions in 2 Tbsp. olive oil until they start to soften.

2. Season diced chicken with 1 tsp. of salt and 1/2 tsp. of pepper. I used some cilantro lime salt I got from a friend, it was amazing!

3. Add chicken to pan and cook over medium high heat until chicken has started to brown.

4. Move chicken to one side of pan, in the other side of the pan add an additional Tbsp. olive oil and saute uncooked rice for about 2 minutes or just until some grains start to turn brown.

5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin.

6. Bring to a simmer, cover and reduce heat to low.

7. Cook about 20 minutes or until rice is tender.

8. Season with additional salt and pepper as needed.

9. Sprinkle with cheese, recover and let set for 2-3 minutes off of the heat to melt the cheese.

10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.


Click below to Print Recipe

One Pot Chicken Burrito Bowls

Oven Roasted Green Beans with Garlic, Mushrooms, and Cherry Tomatoes

4 04 2012

One of my absolute favorite recipes is Oven Roasted Green Beans with Garlic. I don’t know what it is about the combination of Balsamic Vinegar and garlic roasted together in the oven but I look forward to getting green beans in my basket just so that I can make this recipe.

Last week not only did we get green beans but we also got some great looking Cherry tomatoes. So I changed up this recipe a bit by adding in a 8 oz. container of baby Bella mushrooms and my Cherry tomatoes cut in half. It was a great side dish to our dinner!


Oven Roasted Green Beans with Garlic, Mushrooms, and Cherry Tomatoes

~ 1 lb. fresh green beans, trimmed

~ 1 large onion, peeled and sliced 1/4 inch thick

~ 4 cloves fresh garlic, chopped

~ 1 Tbsp. olive oil

~ salt & pepper to taste

~ 1 Tbsp. balsamic vinegar

~ 1 8 oz. container of mushrooms, cleaned and sliced

~ 1 container of cherry tomatoes, halved

Preheat oven to 400 degrees F. Spray a 13 x 9 inch baking pan. Place green beans in the pan. Scatter garlic, onions, mushrooms, and tomatoes over the top of the green beans. Drizzle with olive oil and sprinkle with salt and pepper. Bake uncovered for about 30 minutes; opening the oven every 10 minutes to stir. Transfer to serving dish and drizzle with balsamic vinegar.

Click Below to Print Recipe

Oven Roasted Green Beans with Garlic, Mushrooms,

and Cherry Tomatoes

Easy Blender Salsa

7 02 2012

Both my husband and I were born and raised in the Central Valley in California. We both miss that area very much and of course we miss a few food items that you can only get their.

One of our favorite Salsa’s is from a restaurant called Bobby Salazar’s. You could get it from the restaurant or in the local grocery store. Ever since we moved from the valley we have not found a salsa that we have liked as much as this one.

As soon as I saw this pin floating around pinterest about a restaurant style salsa I thought that it looked very similar to our favorite. So of course I cruised on over to Mountain Mama Cooks and made her Quick and Easy Salsa recipe. I am a huge fan of this recipe. It lives up to its claim of being quick and easy and it is very similar to our favorite. This will be a keeper in our house and enjoyed many times from here on out.


Easy Blender Salsa

~ 1-14 oz. can diced tomatoes

~ 1-10 oz. can orginal Rotel

~ 1/2 small onion, roughly chopped

~ 1 clove garlic, peeled and smashed

~ 1/2-1 jalapeno, seeded or not depending on how spicy you like it

~ 1 tsp. honey

~ 1/2 tsp. salt

~ 1/4 tsp. ground cumin

~ small to medium size handful of cilantro, washed

~ juice of 1 lime

Put all the ingredients in the food processor or blender. Pulse to combine for 30 seconds or until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or favorite dishes.

Click Below to Print Recipe

Easy Blender Salsa

Baked Parmesan Tomatoes

10 01 2012

There always reaches a point in the summer where you have been growing tomatoes and you have eaten them every way possible. You don’t know how else to cook them and yet they just keep coming.

Well I know it isn’t summer but over the last few months we had been getting tomatoes in our bountiful basket so often that I was starting to get a bit burnt out. I love tomatoes and had prepared them all the ways I like to enjoy them but was starting to get a bit tired of them. I was on the hunt to find a different way to prepare them and I found this recipe. It is now a new favorite of mine and is great in the colder months because the tomatoes are baked. These baked parmesan tomatoes would also be great on a sandwich or just as a side dish.


Baked Parmesan Tomatoes

~ 4 tomatoes, halved horizontally

~ 1/4 cup freshly grated Parmesan Cheese

~ 1 tsp. chopped fresh oregano (or dried if you don’t have fresh)

~ 1/4 tsp. salt

~ freshly ground pepper, to taste

~ 4 tsp. extra-virgin olive oil


1. Preheat oven to 450 degrees

2. In a small bowl mix together Parmesan cheese, oregano, salt, and pepper. Place tomatoes cut side up on a baking sheet. Top with Parmesan mixture and drizzle with olive oil. Bake until the tomatoes are tender, about 15 minutes.

Click Below to Print Recipe

Baked Parmesan Tomatoes

Chipotle Shredded Pork Enchiladas

12 09 2011

I am a big fan of Enchiladas but don’t always like all the work that goes into them. I loved this recipe because the pork cooked in the crock pot all day and you assemble these more like tostadas instead of enchiladas. Very flavorful and you can make these as hot as you like by adjusting the chipotle peppers.

Chipotle Shredded Pork Enchiladas

Chipotle Shredded Pork Enchiladas

For the Pork

~ 1 (2 lb) pork tenderloin

~ 1 (8 oz.) Dr. Pepper

~ 1 bay leaf


For the Sauce

~ 2 roma tomatoes

~ 4 tomatillos, husked and rinsed

~ 1 (14 oz.) can diced tomatoes

~ 1 (7 oz.) can chipotle peppers in adobo sauce (use less to reduce spiciness)

~ 1 (15 oz.) can tomato sauce

~ 1/2 large white onion, roughly chopped

~ 2 garlic cloves

~ 1 Tbsp. flour

~ 1/2 cup water

~ 1 Tbsp. olive oil

~ salt, to taste


For the Enchiladas

~ 1/2 cup canola oil

~ 12 to 18 corn tortillas

~ 1/2 large white onion, finely diced

~ 1 1/2 cups shredded cheese

~ 1/2 cup sour cream, for topping


1. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.

2. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.

3. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour, and water. Process until smooth.

4. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.

5. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip on fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork shredded cheese, and diced onions. Repeat layers until each serving is stacked two to three tortillas.

Click Below to Print Recipe

Chipotle Shredded Pork Enchiladas

Tomato and Basil Bruschetta

25 07 2011

You know summer is in full swing when you have vine ripe tomatoes coming out your ears. I love vine ripe tomatoes. Sliced with a bit of salt, topped with tuna salad or chicken salad, and of course BLT’s. If you need a few more things in your tomato repertoire try this great Bruschetta recipe. I liked it so much I could of made this my meal instead of just a side!


Tomato and Basil Bruschetta

~ 6 roma tomatoes, diced

~ 2 cloves garlic, chopped

~ 2 cloves garlic, peeled

~ 3 Tbsp. olive oil

~ 2 1/4 tsp. balsamic vinegar

~ 2 Tbsp. chopped fresh basil

~ 1/2 tsp. salt

~ 1/4 tsp. fresh cracked pepper

~ 8 slices Italian bread, cut about 1 inch thick

~ 2 Tbsp. grated parmigiano-reggiano cheese

1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. When combined slowly drizzle in oil.

3. Add tomatoes and let sit for 20 minutes at room temp.

4. Meanwhile toast the bread either in the toaster or under the broiler (just be careful not to burn the bread).

5. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

6. Place the bread on a cookie sheet and top with tomato mixture.

7. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately and enjoy.

Click Below to Print Recipe

Tomato and Basil Bruschetta

Taco Salad

18 04 2011

This recipe is for my sister Jamie. Every time she comes to visit and we are trying to decide what to make for dinner the first thing she wants is Taco Salad and then my husbands breakfast sandwiches. This Taco Salad recipe is simple to make but don’t be fooled by the Salad part. It has thousand island dressing and Doritos on it so it wouldn’t rank up there with the healthy salads but I don’t mind because it is so tasty.


Taco Salad

~ 1 lb. of ground beef

~ 1 head of lettuce or bag of lettuce

~ 1-2 tomatoes

~ 1 can of Kidney beans

~ Cheddar cheese

~ Avocado (optional)

~ Doritos

~ Thousand Island dressing

1. Brown up the ground beef. Once the ground beef is browned drain off the fat and set it aside to cool.

2. Chop up the lettuce and tomatoes and add to a large bowl. Drain the Kidney beans and add them to the lettuce and tomatoes. Add a couple of handfuls of cheddar cheese or as much as you like.

3. Add in browned ground beef and toss with Thousand Island dressing, enough to coat. Top with crunched up Doritos.

Click Below to Print Recipe

Taco Salad

Greek Chicken Wraps

14 04 2011

So like I said a few days ago I have been craving Greek flavors.  I have not been able to satisfy that craving until last night when we made an amazing Greek Chicken Wrap.  It is a pretty simple wrap to make and if you plan ahead and barbecue a couple extra chicken breasts you can have wraps the next night, for lunch, or even make a Greek Chicken Salad.


This Greek Seasoning gave the chicken just the flavor I was looking for. I was able to find this stuff at my local Wal-Mart in the spice aisle down by the salt.  It has a mix of dried basil and dried oregano along with a few other undisclosed ingredients. I just sprinkled this on my chicken and barbecued them until done.

I also made some homemade Tzatziki sauce which my daughter loves. If you have never had Tzatziki sauce it is a yogurt based spread with cucumbers, garlic, lemon juice, and dill.  A great spread for wraps or dips for vegetables. I used Greek yogurt which is a bit thicker and stands up better than regular yogurt. If you don’t have time or don’t want to make the Tzatziki you can buy Tzatziki or cucumber spread at your local grocery store.


Take a tortilla (I used a spinach tortilla but any flavored tortilla would work great, or use flat bread, pita, what ever floats your boat) and spread it with the Tzatziki sauce. Place chicken, lettuce, cucumbers, tomatoes, and feta on the tortilla and wrap up. That simple and has great flavor.  My husband even added Kalamata olives to his. Feel free to add onions, peppers, or whatever makes you happy. Enjoy!

Tzatziki Sauce

~ 2 cups plain Greek yogurt

~ 1 cup diced seedless cucumber

~ 2 Tbsp. fresh lemon juice

~ 2 garlic cloves, minced

~ 2 Tbsp. finely chopped fresh dill (I didn’t have fresh so I used dried)

~ Salt and Pepper to taste.

In a medium bowl combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. Chill before serving.

Click Below to Print Recipe

Tzatziki Sauce

Greek Chicken Wraps

~ Cavender’s All Purpose Greek Seasoning

~ Chicken breasts

~ flavored tortilla’s, pita, or flat bread

~ Tzatziki

~ lettuce

~ Tomatoes

~ Cucumbers

~ Feta

1. Sprinkle chicken with Cavender’s All Purpose Greek Seasoning and barbecue until done.

2. To make wrap take a tortilla and spread with Tzatziki sauce. Then layer with chicken, lettuce, tomatoes, cucumbers, and feta. Wrap up and enjoy!

Click Below to Print Recipe

Greek Chicken Wraps

Greek Salad

12 04 2011

I don’t know what it is but lately I have been craving a nice big Greek salad or Greek flavored chicken with Tzatziki sauce. I guess it has been awhile since I have had that combination of flavors.  So today I am posting a great Greek Salad dressing recipe to put on your Greek Salad. The chicken and Tzatziki will come in a few days so keep your eyes peeled for it.


Greek Salad


~ 1/2 cup olive oil

~ 1/4 cup canola oil

~ 2-3 Tbsp. fresh lemon juice

~ 3 tsp. dried oregano

~ 3 tsp. minced garlic

~ 1 tsp. dried basil

~ 1 tsp. fresh mint leaves, chopped fine (optional)

~ 2 Tbsp. red wine vinegar

~ 1/2 tsp. salt (or to taste)

~ 1 tsp. sugar

~ 1/2 tsp. fresh ground black pepper (or to taste)


~ lettuce

~ tomatoes

~ feta

~ cucumbers

~ Kalamata olives

~ red onion

~ bell peppers


1. Combine all the dressing ingredients in a jar cover and shake well. Refrigerate for at least 2 hours so the flavors have time to blend together.

2. Place your desired salad ingredients together in a bowl and pour dressing over, enough to coat lightly. Toss to combine.

Click Below to Print Recipe

Greek Salad

%d bloggers like this: