Best Pizza Dough

I've tried several homemade pizza dough and this one is by far my favorite.  The crust ends up perfect and the taste is just right.  The downside to this dough is that you cannot use it right away.  You need to let your dough rest for about an hour, but if you plan ahead then you should definitely give it a try.  If time is an issue for you, I'll soon be sharing a different pizza dough recipe that you can use right away.  It's also pretty good, but like I said, this one is my favorite.

This recipe will be enough to make about 3 large pizzas,  We have large family and when my kids want to have a "make your own" pizza night, I like to make 1.5 times the recipe to ensure I have enough dough for them and still have enough dough to make 2 large, and one smallish pan of bread sticks.

INGREDIENTS:

4.5 tsp yeast

4 tsp sugar

3 c warm water

6 tbsp olive oil

3 tsp salt

2 tsp white vinegar

8-9 c flour 

In a bowl combine 1 cup warm water with the sugar and yeast.  Stir to dissolve the yeast and let sit for about 5 minutes.

Add the remaining 2 cups of water, olive oil, salt, and vinegar.

Begin mixing on medium-low speed, gradually add the flour and knead for about 7 minutes, or until your dough is smooth and elastic.  You might need to add a little more flour than what I listed on here.  The dough should be slightly sticky, but not so sticky that it really sticks to your fingers.

Cover bowl and let the dough rest in a warm place until doubled in volume, about 1 to 1.5 hours.

Punch dough and place on lightly greased or floured counter top.  Divide dough into 3 large pieces.

Roll and stretch to desired thickness.  You can let dough rest while you preheat the oven to 440-450 degrees Fahrenheit.

Brush pizza dough lightly with olive oil and prick it all over with a fork.  Pre-bake dough on a hot pizza stone for 6 minutes.

Remove from oven and add your favorite pizza sauce and toppings.  Return to oven and bake for 8-15 more minutes or until the crust is golden and the cheese is bubbly.  Enjoy!!!

Loaded Baked Potato Soup

 This is one of my family's favorite soup recipes.  We absolutely love it!  It is easy to make and it's perfect to eat with some freshly baked rolls. 

INGREDIENTS:
1 lb bacon, chopped and cooked
1 onion, diced
3-4 carrots, peeled and diced
5 stalks of celery, finely diced (about a cup)
8 medium potatoes, peeled and diced
1/4 c flour
2-3 (14.5oz) cans chicken broth
salt
pepper
4 c heavy cream or half & half

In a large soup pot, sautee onion, carrots and celery in about a tablespoon and a half of olive oil (you can also use the drippings from the cooked bacon).  When onions are translucent, add potatoes and cook for about 4 minutes.

Add flour and mix well to try and coat your veggies.  Add chicken broth and water if needed.  Add half (or all) the bacon, and salt and pepper.

On medium heat bring soup to a simmer and cook for about 25 minutes or until potatoes are soft.  At this point you can mash some of the potatoes for a creamier texture.  Add the heavy whipping cream (or half & half) and simmer for another 5 minutes.  You can add more salt or pepper if it's needed.

Serve and garnish your soup with green onions, cheddar cheese, and bacon.  Enjoy!

Copy Cat Zuppa Toscana

 This soup is absolutely delicious and one of my family's favorite soups!  I have some picky eaters, but no one complains about this soup EVEN with the kale!  

A few notes when making this soup:  

This soup is very easy to make and I don't think you can go wrong making changes to it.  For example, sometimes when I'm in a hurry and don't feel like cooking bacon, I just use some Kirkland brand bacon crumbles.  Put as much as you want in it.  If I cook bacon, I usually cook a regular package of it and add it to the soup.

I also like my soup a little more spicy so I add half mild and half hot Italian sausage.  To me it gives it just the right spice it needs but not too much that even my three year old eats it just fine.

You can substitute red potatoes instead of the russet potatoes (if you do, don't even bother peeling them, I don't)

You love kale?  Well add some more, why not!

Seriously, give this soup a try, you will love it!

INGREDIENTS:

1 lb Italian sausage (I like to add half mild and half hot)
1 large onion, chopped
1 tbsp minced garlic
salt to taste
1/4 tsp black pepper
1/2 tsp red pepper flakes
6 medium size russet potatoes (peel, wash, and dice into small chunks)
3 (14.5 oz) cans of chicken broth
1 quart water
2 tsp flour or cornstarch (mix with a little water to make a soft paste)
1/2 lb bacon, cook and chop
1 bunch kale, chopped (about 2 cups packed in a measuring cup)
1 cup heavy whipping cream (heat in microwave for 1 minute)

Place the Italian sausage in a pot and cook until brown, with a wooden spoon, break the meat apart as it cooks.  When the sausage is almost cooked, add onion, garlic, and red pepper flakes and continue cooking.  When the sausage is cooked, add the potatoes, chicken broth, water, salt, and black pepper.  Cook on medium heat until the potatoes are tender.  Add the flour mixture and simmer for about ten minutes.  At this point you add the cooked bacon, the chopped kale, and the whipping cream.  Cook for about five minutes longer and that's all, your soup is done.  Enjoy!

Arroz con Pollo (Rice with Chicken)

 

INGREDIENTS:

*  8-10 skinless pieces of chicken (I like to use chicken thighs)

*  "Goya" brand, Adobo all purpose seasoning with pepper (or your favorite chicken seasoning).  You can find this seasoning in the Latin aisle of your grocery store.

*  2 tbsp olive oil

*  1 large green (bell) pepper, finely chopped

*  1 red pepper, finely chopped

*  1 medium onion, finely chopped

*  1 tsp minced garlic

*  3 cups of rice 

*  2 small envelopes of "Sazon Goya con Azafran"

*  1 tsp chicken bouillon

*  6 and 1/2 cups cups water

*  1 cup frozen peas

*  salt to taste

Pour the olive oil in a large pan/skillet and brown the seasoned chicken (using Adobo all purpose seasoning with pepper) for about 5 minutes on each side.  I usually cook about 5 pieces at a time.  When ready, pull those chicken pieces out and continue with the rest of the chicken until all of the chicken is done and out of the pan.  In the same pan/skillet, sautee the chopped red and green peppers, onion, and minced garlic.  Add the rice, the contents of the 2 "sazon goya con azafran" envelopes, and the chicken bouillon.  Stir until all the ingredients are well mixed.  Add the water, salt, and frozen peas, stir well.  Place all of the chicken thighs on the top of the rice.  Cover, reduce heat, and simmer for about 25 minutes for the rice and chicken to finish cooking.  Enjoy!

White Chicken Chili

 

Today was one of those days that I thought would be perfect for chili! A friend had shared a recipe with me for a white chicken chili, but I wanted to try something new today.  I made this chili and I LOVED the result!  It was quick to prepare and delicious!

A few notes for you:  

1)  If you want your chili more soupy, I suggest you add one more can of chicken broth.  The way I made it was perfect for scooping it with Fritos.  The reason I suggest more chicken broth is because if you have left-overs, the chili will thicken and might not have enough "juice" later.

2)When I added the beans, I also added some of the juice from the beans, just to add more flavor.

3)  The chili was pretty mild.  Add more jalapeños or cayenne pepper if you want it spicier.  This was perfect that even my almost two year old ate it.

INGREDIENTS:

1 Rotisserie chicken (shredded)

1 medium to large onion (chopped)

2 tsp garlic (minced)

1.5-2 green peppers (chopped)

2 jalapeños (seeded and diced)

2 (14.5 oz) cans chicken broth

1 (15.25 oz) can corn

1/2 tsp black pepper

1 tsp cumin

1 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

salt to taste

4 oz cream cheese

1 c half and half

Beans, cooked (about 2 cups, I used a combination of great northern and peruano)

Begin by sauteing the onions, peppers, and garlic with a little bit of olive oil. When soft, add the shredded chicken, corn, chicken broth, all the spices, and the beans.  Simmer for about 10 minutes.  Add the cream cheese and half and half.  Cook for another 5 minutes or so, just enough for the cream cheese to be completely dissolved into the soup.  Serve with sour cream and avocados.  Enjoy!

Grilled Chicken Breasts with Chimichurri Sauce

 This recipe was shared a little while ago by my brother in law Hyrum who served a church mission in Argentina.  He actually sent me two recipes and I combined and tweaked them a bit.  This is one of those dishes that may look a little odd at first (specially to my kids) because of the green color, but do not let that stop you from trying this delicious chicken.  The chimichurri gives the meat the perfect flavor! Marinate it a while longer and the flavor will sink even more into the meat.  You have to give this a try!

INGREDIENTS:

Chimichurri Sauce:

1.5 -2 c parsley (about 2 small bunches)

4 tsp minced garlic

4 tsp oregano

1/4 c red wine vinegar

1/2 c olive oil

2 tsp red pepper flakes

1 tsp salt 

Blend all ingredients in the blender until you have a smooth sauce.

I used 6 large chicken breasts for this recipe.  Rinse and pat dry the chicken breasts, salt them and them put them in a container to marinate.  Pour the chimichurri sauce over the chicken and refrigerate for at least a couple of hours to marinate.  Grill and enjoy!

Note:  If you want, reserve some of the sauce before pouring it on the chicken so you can add it to your chicken after it's grilled. Also, you can cut down on the red pepper flakes if you think it might be too spicy for you.  It was perfect for us with the amount I put in it, my kids ate it.

Ricotta & Spinach Stuffed Manicotti

 Quick and easy delicious dinner!  Stuffing the manicotti will be the most time-consuming while making the recipe.  However, if you place all your filling in a plastic bag and then cut a hole in it, you'll be able to stuff the manicotti shells much faster.  Also, this is one of those recipes that you can make ahead and then bake when ready.  You can also freeze it for up to 1 month.

INGREDIENTS:
For the Sauce:
37 oz Spaghetti sauce (bought 45 oz jar but didn't use it all, you easily can)
1.5 lbs ground beef
1 small onion, chopped
1 tsp minced garlic
salt to taste (for meat)

For the Filling:
5 oz Fresh spinach
2 c Ricotta cheese
1/2 c grated Parmesan cheese
1/4 tsp ground nutmeg
1/4 tsp ground black pepper


1 pkg uncooked manicotti shells
2 tbsp grated Parmesan cheese (to sprinkle on top when ready to bake)

Start by making your meaty sauce (you can easily skip the meat if you want).  In a pan, cook the meat, add salt.  When the meat is halfway done, add the minced garlic and chopped onions.  Mix well and continue cooking until meat is ready.  When the meat is ready, add the spaghetti sauce and simmer for about 5 minutes, set aside.

Steam the spinach, then squeeze to drain (you could also use frozen spinach).  Mix spinach, ricotta and Parmesan cheese, nutmeg and pepper.

Add about a third of your sauce to a ungreased 9x13 baking dish.  Fill the uncooked manicotti shells and place shells in sauce in dish.  Pour the remaining sauce evenly over shells, covering them completely.  Sprinkle with 2 tablespoons of grated Parmesan cheese.  Cover and bake at 350 degrees Fahrenheit for about 1 and 1/2 hours or until shells are tender.

Note:  If making ahead, cover and refrigerate manicotti for up to 24 hours.  You can also wrap airtight, and freeze for up to 1 month (when doing this,add 10 more minutes to the baking time).  When ready to use, unwrap frozen manicotti, cover and bake for 2 hours.  Enjoy!

Steak Marinade

This is the marinade I use whenever we are grilling thick steaks.  It's pretty yummy.  

INGREDIENTS:

1/4 c Soy sauce

1/4 c Balsamic vinegar

1/4 c Olive oil

1/4 c Worcestershire sauce

2 tsp Dijon mustard

2-3 tsp Minced garlic

Salt and pepper

Combine all ingredients and pour over steaks.  Cover with plastic wrap and marinate steaks for at least one hour.

Note:  I like to add "Spicy Montreal Steak Seasoning" in place of the salt and pepper.  Both ways taste great, but I just like to use that seasoning if I have some on hand.

Pozole

Pozole is a popular soup in Mexico.  It is delicious and it can be made with either pork or chicken.  Serve it with chopped onions, lettuce, sliced cucumbers, radishes, and salsa.  This soup is extremely easy to make specially when you use canned hominy.  

Try it, it is the perfect meal for a cold winter day!

 INGREDIENTS:

5 lbs boneless pork roast (cut into large chunks)
20 cups water
salt
1 tbsp oregano
4 dry guajillo peppers
1 garlic clove
extra water (one-two cups)
1 6lb 9oz can Mexican Style Hominy (I used Juanita brand)

GARNISH:
shredded lettuce
chopped onion
sliced cucumbers
sliced radishes
limes
tostadas
hot sauce

In a very large pot, place the cut pork, water and salt and start cooking in medium heat.  In a small saucepan, place guajillo peppers and some water, boil.  When peppers are soft, pour peppers and water in blender along with the oregano and garlic clove.  Blend well.  Place a strainer on top of the large pot and pour the mixture from the blender.  This mixture will add some reddish color and flavor to your soup.

I waited about an hour and then poured the hominy in the pot.  I did not include the liquid from the can.  In fact, I drained and rinsed the hominy before placing it in the pot.  Your soup will be ready as soon as your meat is fully cooked.  I cooked my soup for about two hours total (maybe a little more).  Note:  if you are making chicken pozole, you need to add the hominy at the same time you add the meat since chicken cooks a lot faster than pork.

Dish your soup and add garnishes.  The soup is not spicy at all and that's why you need to add hot sauce for extra flavor.  I like to use Tapatio brand (found in the Latin aisle of your grocery store).

I specially love to eat mine with onion, lettuce and cucumbers.  Others like to squirt some lime juice in it and eat it with radishes and tostadas as well.  Enjoy!

Birria

 Delicious and easy traditional Mexican roast.  One of our family favorites!

INGREDIENTS:

Beef Roast

2 garlic cloves

3 guajillo peppers

1 can whole tomatoes

1 can diced tomatoes

8 or so of “Chile bravos” also know as “Chile de Arbol” (these are hot peppers)

3/8- ½ cup vinegar (maybe a little less)

½ - 2/3 cup freshly squeezed orange juice

6 or so whole cloves

1/8 tsp (about 19 kernels) whole pepper

1-1  ½  tsp oregano

1 tbsp toasted sesame seeds

½ cinnamon stick

1/3 Mexican chocolate tablet (such as “Abuelita” or “Ibarra” brand)

Salt to taste

3 bay leaves

Cut roast into several large chunks and place in crockpot.  Boil or microwave the guajillo and chiles de arbol peppers to soften them.  If microwaving them, do it for 1-2 minutes (you do not need to use a lot of water). Throw the rest of the ingredients (except for bay leaves) in the blender (including the soften peppers) and blend for a few minutes.  Pour sauce over meat and throw bay leaves on top.  Cover and cook on high heat for 4-6 hours.  Serve with chopped onion and cilantro on top.

Chicken Broccoli Braid

This recipe was shared by a friend from church.  It's a quick, easy, and sure tasty.  I made some changes to the recipe just because, but either way it's delicious.  Instead of refrigerated crescent dough I used the "Best Rolls" recipe found here on the blog.

INGREDIENTS: 

1 cup chopped broccoli florets

2 cups chopped cooked chicken breasts (or 1 can chicken)

1 cup shredded cheddar cheese

1 tsp dill weed

1/2 cup mayonnaise

1 tsp minced garlic 

1/4 tsp salt

Best rolls dough (or 2 pkg (8oz) refrigerated crescent dough)

1 egg white, lightly beaten

2 tbsp slivered almonds (optional)

NOTE:  When preparing the chicken, I usually spray a broiler pan with cooking spray.  I get some chicken breasts and season them.  I lay them on the broiler pan and broil each side for 6-7 minutes.  After both sides have been broiled, I get the chicken out and cover it with aluminum foil for 10 minutes (meat still cooks outside the oven).  Make sure juices run clear and your chicken is fully cooked.  If not, put it back inside the oven for a few more minutes.

Preheat oven to 375 degrees Fahrenheit.  Combine broccoli, chicken, cheese, mayonnaise, dill weed, garlic, and salt in a bowl: Mix well.  

If you make the "Best Rolls" recipe, you'll only need a quarter of the dough for this recipe.  Roll bread dough to cover the bottom of a large cookie sheet.  

If using refrigerated crescent dough: do not separate.  Arrange longest sides of dough across width of cookie sheet.  Repeat with remaining package of dough.  Press all seams together.  

On longest sides of cookie sheet, cut dough into strips 1 1/2" apart, 3" deep. 

Spread filling down center.  Braid strips across center, twisting each strip one turn.  Tuck ends.  Brush with egg whites and sprinkle with almonds.

Bake 25-28 minutes until golden brown.  Enjoy!

Chile Relleno Casserole

 We love chiles rellenos, but they are a little time consuming and probably not the healthiest for you since the egg-covered peppers are fried.  Nonetheless, if you have the time and want to eat something amazing, definetively make them.  I posted the recipe in the past and you can find it here.

I found the recipe for this casserole here.  I honestly almost didn't make it because I didn't think it would turn out.  Then I figured I would never know if I didn't try it.  As usual, I kinda like to tweak recipes so this of course has changes to the original. You can click on the link above if you want the original recipe or just do it my way.  

This dish is pretty good, and I think overall healthy.  I will definitely make this again and I hope you like it too.

INGREDIENTS

5 oz grated cheddar

5 oz grated monterey jack cheese (I'm sure you can use mozzarella instead)
2 eggs

4 egg whites
1 tsp salt
1/3 cup flour
1 2/3 cup 2% milk
3-5 large poblano peppers, roasted, peeled and coarsely chopped (I used five)

Note:  If you are not sure how to roast the peppers, click on the first link I provided.  It will take you to my chile relleno recipe and I explain the process there.

Spray a 2 quart baking dish with cooking spray.  Then add the cheese, about 3/4 of it, followed by the peppers.

Beat the eggs and egg whites, then whisk in the flour, salt and the milk.  Pour this mixture on top of the peppers.  Top with the remaining cheese.

Bake at 350 degrees Fahrenheit for 45-55 minutes.  Enjoy!

Chicken Tortilla Soup

 Amazingly good, easy and perfect for the cold weather season.

Adjust the ingredients to your liking

 INGREDIENTS:
1 Rotisserie chicken, shredded
1 medium onion, chopped
2-4 stalks of celery, finely chopped
3 jalapenos, seeded, chopped
1/2-1 red pepper, finely diced
1/2-1 green pepper, finely diced
2 cans (14.5 oz) chicken broth
Water
salt and Pepper to taste
1 can RO*TEL Original Diced tomatoes & green chilies (or just dice some fresh tomatoes, that's what I  usually do)
3 Tbsp tomato paste

Green onions
Avocados
Cilantro
Tortilla strips

Place a little bit of olive oil to the bottom of a large pot and saute the onions, celery, jalapenos, red and green peppers.  Add the shredded chicken, chicken broth, can of diced tomatoes & green chilies, tomato paste, and extra water to your liking.  Cook on medium heat for about 10 minutes and serve.  Top with avocados, cilantro and tortilla strips.  Enjoy!

Lime & Garlic Tilapia

Hungry and not sure what to make?  How about this delicious, super quick to prepare fish!

It turned out pretty tasty and I dished it up with some Spanish rice, salad and some pineapple salsa!

 

INGREDIENTS

6 Tilapia filets

2 Tbsp butter, melted

Minced garlic (about 1.5 tbsp)

2 limes

salt & pepper

Parsley flakes

 

Spray some PAM on a 9x13 baking dish.  Rinse the filets and pat dry with a paper towel.  Salt and pepper the filets and lay them on the greased baking dish.  Pour lime juice over each filet, evenly pour the melted butter. Spread some garlic on each filet and finally sprinkle some parsley flakes on top.  Bake in the oven at 375 degrees Fahrenheit (uncovered) for 30 minutes.  Enjoy!

 

If you want to make some pineapple salsa just make some fresh salsa and add some small pineapple chunks!



 



Taquitos

Simple, easy and delicious!

INGREDIENTS:

Thinly sliced steak (Sirloin or chuck roast work great)

Corn tortillas

Cabbage, finely chopped

onion, finely chopped

cilantro, finely chopped

Green salsa/salsa verde (click on the name for recipe)

Olive oil

salt, pepper

Pearl onions (optional)

Season meat with salt and pepper and cook in a pan (I also like to add a little bit of minced garlic as it's cooking). When meat is cooked, cut steaks into small strips or squares.

Place a little bit of olive oil on a griddle and lightly rub the corn tortillas on the oil. I usually hold two tortillas together and then rub the outside sides on the oil and set them on the griddle to warm up and cook a bit. If you cooked the tortillas stacked in two's they'll stay softer. When the tortillas are ready, add the meat, cabbage, onions, cilantro and top with salsa. Serve with the pearl onions on the side. Enjoy!!

Note: To prepare the pearl onions, simply peel them and them put them in a pot with water. Let them cook and once they are ready, transfer them to your hot griddle for them to cook a bit more and get some nice color and extra flavor.

Chipotle Ranch Chicken Sandwich

Not too long ago I tried a chicken sandwich that was just plain delicious!! I told my husband that I was going to try and figure out the sauce and make the sandwich at home. I was in luck! The sandwich turned out just as good and we loved it!

To make the sauce you will need Chipotle Peppers. You will be able to find these in small cans at your local grocery store. There are many different brands, I just happened to buy this one. You won't use all of the peppers so you can freeze the rest and use them with other recipes.

INGREDIENTS:

1 lb chicken breast/tenders

adobo from chipotle peppers

garlic salt

cooked bacon strips

1 large onion, sliced

Pepper Jack cheese

Cibatta bread

Chipotle Ranch sauce (see recipe below)

Put a little bit of olive oil on a skillet. Season the chicken with garlic salt and cook on medium heat on the skillet. Add a little bit of adobo sauce on top of the chicken. While chicken is cooking, sautee the onions. When the chicken, onions,chipotle ranch sauce and bacon are ready, you can begin making your sandwich.

Spread some chipotle ranch on the cibatta bread and then place on a hot griddle just for a little bit to help soften the bread and toast it at the same time. Add more sauce to your bread, add the chicken, cheese, bacon and finally the sauteed onions, place the top slice of bread and enjoy!!

INGREDIENTS for SAUCE:

1 cup sour cream
1 can of Nestle's Media Crema (Table cream) or add another cup of sour cream if you can't find this ingredient
1 cilantro bunch
1 pkg Ranch dressing mix
2 chipotle peppers

Place all ingredients for sauce in the blender and voila! The sauce is done!

White Chicken Enchiladas

This is a super yummy enchilada recipe I found at the Pioneer Woman Website. It's not your typical enchilada recipe, or at least not the ones I had in Mexico anyway. I really like the fact that she uses corn tortillas rather than flour because that's what we use when making enchiladas. I think flour tortillas get extra soggy. Anyway, I made some changes to her recipe and that's what I'll post here. To get her original recipe and of course many other yummy ones click here.

Some of the changes that I made was to replace a few ingredients such as fresh peppers rather than canned (fresh is always best) and also used a rotisserie chicken rather than cook one, among other things. Again, visit her site if you would like to see her original recipe.

INGREDIENTS:

1 Rotisserie chicken, shredded (about 2- 1/2 cups)

2 c chicken broth

1 tbsp canola oil

corn tortillas

1 large onion, diced

6-7 Anaheim peppers, diced

2-3 jalapenos, seeded and finely diced

1 tsp paprika

1/2 c heavy cream (you can use Nestle Table cream/Media crema instead)

2 tbsp butter

2 tbsp flour

1 c sour cream

2- 1/2 c monterey jack cheese, grated

salt and pepper to taste

cilantro, chopped

PREPARATION:

Heat oil over medium heat. Add onions and jalapenos and saute for a minute or so. Add chicken and half of the Anaheim peppers, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot, Mix in the cilantro (reserve some to garnish enchiladas when done). Turn off the heat and set aside.

In a separate pan, melt butter and sprinkle four. Whisk together and cook for about a minute. Add in one and a half cups of chicken broth. Whisk together and cook for a minute or two. Add the rest of the Anaheim peppers. Reduce heat, then add in sour cream and some cheese to melt (about a cup or so). Add 1/2 teaspoon paprika. Add salt and pepper as needed.

Soften tortillas on a griddle. You don't need to cook them too long, all you need is for them to be soft enough to roll.

To assemble: spoon chicken mixture on top of a tortilla, add some cheese and roll up. Place in a 9x13 casserole dish seam side down. Continue to do the same with the rest of the tortillas.

Pour cheese mixture over the top of the tortillas. Top with extra cheese if you'd like but I don't think it's necessary at all cause they are plenty cheesy. Bake at 350 degrees for 30 minutes. Enjoy!

Carne Molida con Papas

In need of an easy meal??? Well, look no further! This is one of the easiest meals to make. I tend to make this often...specially when I run out of ideas. You can make this and eat it with tortillas like a burrito. You can use this as the meat dish for tostadas, or some delicious sopes (post to come)! It can also be the perfect filling for fried empanadas.

Anyway, the list goes on.

INGREDIENTS:

1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!

Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using spinach...here is a great dish.

Breaded Ranch Chicken

I just gave this recipe a try and we loved it. I got the recipe from an old issue of Taste of Home magazine. Anyway, I'm always looking for quick, easy and tasty recipes and this sure is one of them. I accompanied the dish with rice, salad and some ranch roasted potatoes.

INGREDIENTS:

3/4 c crushed cornflakes

3/4 c grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2 lbs)

1/2 c butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees Fahrenheit for 45 minutes or until chicken juices run clear. Enjoy!!

Chicken Parmesan

I know, not really the best picture for this meal, I was on a hurry.
Nevertheless, I promise you'll like this easy yummy dinner.

INGREDIENTS:

4 boneless chicken breast (halves)
1 bottle of Ragu sauce
Bread crumbs (I use Italian herb)
1 egg
Shredded Mozzarella cheese

Put a little bit of Ragu sauce on the bottom of a baking dish. Coat chicken breasts with egg, then cover with bread crumbs and place in baking dish. Pour remaining sauce over the top and bake for 20 minutes (or until done) at 375 degrees. Add cheese and bake for an additional 10 minutes. Serve with/over rice or pasta. Enjoy!