Smothered Chicken & Rice

YUM!! This was the perfect meal and one of my top favorites so far. Our friends loved it too..especially the rice! It can be done in 30 minutes or less if you decide not to marinade the chicken for 30 minutes to overnight.

Yes...I like a lot of Queso

Ingredients:

4 Boneless, Skinless Chicken Breasts

1 Bottle Lawry's Baja Chipotle 30 minute marinade

1 Tbsp. Olive Oil

1 cup Orzo

2 cups Chicken Broth

2 Tbsp. Tomato Paste

2 tsp. Chili Powder

8 oz. Velveeta; diced

1 can Rotel w/ the Green Chilies

**MY CHANGES**

1-1/2 cups White Rice (couldn't find Orzo)

1/2 cup Water along with the 2 cups Chicken Broth

3 tsp. Chili Powder

2 tsp. Cayenne Pepper

What To Do:

• Pour Baja Chipotle marinade over chicken and let marinate in the fridge for 30 minutes to overnight. If you don't want to wait 30 minutes, you can coat the chicken in the marinade and then continue to brush over the chicken while it grills
• Grill Chicken

• While the chicken is grilling prepare the Orzo or Rice
• Heat oil in a large saucepan over medium heat and add Orzo/Rice
• Cook, stirring constantly, until lightly browned
• Stir in Chili Powder, Tomato Paste, Chicken Broth & Cayenne Pepper (If you choose to)
• Bring to a boil, reduce heat to low, cover and simmer for about 15-20 minutes
• Fluff with a fork

• Combine Rotel and Velveeta in a bowl
• Cook in microwave until cheese is melted

• Place rice on a plate, top with grilled chicken, and spoon queso over the chicken and orzo/rice!

Sour Cream Noodle Bake

The Pioneer Woman has some really good recipes, but I always forget about the site. After seeing my friend post about this recipe, I decided to make it. Good thing is, if you can multitask, this can be done in 30 minutes or under!!

It was very filling so we definitely have plenty of leftovers. To me, it was a mix of a meaty Mexican/Italian food so I decided to serve it with chips, salsa, and guacamole. 

Ingredients:

1-1/4 lbs. Ground Beef

1 can (15 oz.) Tomato Sauce

8 oz. Egg Noodles

1/2 cup Sour Cream

1-1/4 cup Cottage Cheese (I used Ricotta Cheese instead)

1/2 cup sliced Green Onions

Sharp Cheddar Cheese 

Salt and Pepper

FEW PICTURES OF THE PROCESS

*1st layer down

*Part of the 2nd layer down

*Off to the oven!

What To Do:

• Preheat oven to 350F
• In a bowl, combine sour cream and ricotta cheese (Cottage Cheese if you decided to use that). Add plenty of ground pepper to it and mix well. Set aside or back in fridge if you prefer.
• In a skillet, start browning your ground beef
• Meanwhile while your beef is cooking, start boiling your noodles
• When you beef is done, drain and return back to pan. Add tomato sauce, salt and pepper. Mix well and simmer on low while you prepare the noodles.
• Drain your noodles and put back in pan. Stir in your sour cream/cheese mixture to the noodles. Add green onions and mix well
• In a baking dish, put down half of your noodle mixture-top with half of the meat sauce mixture-and sprinkle with cheddar cheese
• Complete with one more layer
• Bake for 15-20 minutes until cheese is melted and bubbly

Crock Pot Chicken Tortilla Soup

Chicken Tortilla Soup has been sounding really good lately so I thought that I would try out my own recipe. I decided to have it cook in the crock pot because the chicken shreds so easily after cooking for awhile.

I have to admit, it was pretty good, but I could have added more of the seasonings and not so much water because I think the water made it a little bland. I used a cup of water so in the ingredients below, I am going to adjust the water, seasonings, and chicken broth.

*Getting ready to start cooking!!

Ingredients:

2 Boneless, Skinless Chicken Breasts

6 ounces Enchilada Sauce

7 ounces Whole Peeled Tomatoes; mashed

1/2 of Red Onion; chopped

2 ounces chopped Green Chilies

2 cloves Garlic; minced

5 ounces Frozen Corn

1/2 can Black Beans

2 Tbsp. Cilantro; chopped

2 tsp. Chili Powder

1 Tbsp. Cayenne Pepper

1-1/2 tsp. Cumin

8 ounces Chicken Broth

1/2 cup Water

Salt & Pepper

Optional, but Necessary Ingredients:

Avocados

Tortilla Strips

What To Do:

• In a crock pot, combine all ingredients and mix together
• Cook on High for 4 hours (or I am sure it would work on low for 8 hours if you want to put it in before work)
• Take out Chicken and shred
• Mix Chicken back into the crock pot
• Serve with fresh avocado slices and tortilla strips

Bacon Jalapeno Cheese Ball

***UPDATE***

After making this cheese ball again at the lake for our family Christmas, I must say it was better the 2nd time. I talked with my Aunt and decided to put the jalapenos and the bacon, the outside portion, after the cheese had set in the fridge for an hour. It was a lot crispier and tasted a lot better to me!! Here is what it looked like the 2nd time:

I found this cheese ball after searching for recipes online. Thanks to Homesick Texan website for this recipe! 

Of course, I don't like pecans or any nuts so I left that off and just added more bacon & jalapenos to accommodate it. My grandmother really liked the cheese ball and had asked me to make it when we do our Cocktail night at the lake for Christmas. I might add more Bacon this next time to make it look crisper on the outside.

Ingredients: (My version)

8 ounces Cream Cheese; room temperature

1/2 cup Shredded Cheddar Cheese

2 Tbsp. chopped Cilantro

1 clove Garlic; minced

1/4 tsp. Ground Cumin

Pinch of Cayenne

1 tsp. Lime Juice

1/2 tsp. Worcestershire sauce

3 Jalapenos; diced and divided

8 pieces cooked Bacon; crumbled and divided

Salt to taste

Crackers for serving

Ingredients: (Their version)

8 ounces Cream Cheese; room temperature

1/2 cup Shredded Cheddar Cheese

2 Tbsp. chopped Cilantro

1 clove Garlic; minced

1/4 tsp. Ground Cumin

Pinch of Cayenne

1 tsp. Lime Juice

1/2 tsp. Worcestershire sauce

2 Jalapenos; diced and divided

6 pieces cooked Bacon; crumbled and divided

1/4 cup chopped Pecans; roasted

Crackers for serving

What To Do:

• Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapenos and half of the crumbled bacon
• Taste and adjust seasonings and add salt 
• Place the remaining jalapenos and bacon (*And Pecans if you choose to) on a plate
• Stir together so mixed well
• With your hands, roll the cheese mixture into a ball
• Place on the plate and roll in the jalapeno/bacon(pecan) mixture until covered
• Chill covered for at least an hour before serving
• Serve with crackers!