Chicken Double Decker Tacos

Remember these from Taco Bell?!!  Do they still make them?

~6 corn tortilla's

~6 flour tortilla's

~3 cooked and shredded chicken breasts

~3 cups shredded lettuce

~2 diced tomatoes

~1 cubed avocado

~1 can refried beans

~1 cup shredded cheese

~Pam spray

Preheat the oven to 375 to make your own baked taco shells.  Take your 6 corn tortilla's and wrap them in a damp paper towel and place in microwave for 30 seconds to soften so they will not break.  Once they are soft spray Pam on both sides of them.  Next drape them over two bars in the oven and cook for 7 - 10 minutes, or until crispy. 

Idea courtesy of Eating Well.

Next open the can of refried beans and place in small pan with about 3 tbsp of water.  Cook on low till warm.  The water makes the beans a bit thinner so they are easier to spread on the flour tortilla.

Again, place the 6 flour tortilla's in the microwave for about 30 seconds or until warm.

Now to build your tacos

1-Flour Tortilla

2-Refried Beans in thin layer

3-Crispy Corn Tortilla

4-Shredded Chicken

5-Shredded Lettuce

6-Shredded Cheese

7-Tomatoes

8-Avocado's

9-Sour Cream

Serve immediately so that the crispy corn tortilla stays crispy.

~Kate Anne~



Backbone State Park, Iowa

Lemon Lime Chicken

I love to cook, although I tend to shy away from the bird...Chicken that is.   I always seem to over cook it or under cook it.  There never seems to be a happy medium with chicken....until tonight.

I think I found my medium!

This chicken was amazing!  Seriously, this chicken is the best I've had in quite some time.

My mind started to wonder today (happens more than I'd like to admit) but today my thoughts helped me arrive at an excellent idea. 

Why don't I cook the chicken on some tin foil while it marinates and heats on the grill?!

It went a little something like this...

You'll need:

~3 tbsp olive oil

~3 tbsp minced garlic

~Juice of 1 lime

~Juice of 1/2 lemon

~1/2 tsp oregano

~1/4 tsp salt

~1/4 tsp black pepper

~3-4 boneless/skinless chicken breasts

Whisk together all ingredients.  On preheated grill place large piece of tin foil on grill with sides folded up like a bowl.  Brush one side of chicken with mixture and place face down on foil.

Set timer and cook for 10 minutes on one side.

Flip and cook chicken for an additional 10 minutes.  As it cooks all the flavors infuse into the chicken and make it extra tender and juicy and the amazing twist of lime.  Delicious!!

Cook another 2 or 3 minutes without the tin foil just to put the grill marks on the chicken.

Remove from grill and let it rest before cutting.

Hope you enjoy this recipe and going in your all time favorites too!

Kate Anne

Baked Beef Taquitos with Guacamole Dip

I've been pinning many recipes for chicken taquitos on Pinterest lately.  Although I'm sure the chicken taquitos are superb I've been craving beef.  I decided to throw some beef taquitos together and they turned out awesome.

Preheat oven to 425 degrees.

FOR THE BEAN MIXTURE

~1 can black beans drained and rinsed

~3 oz light cream cheese

~1/4 tsp chili powder

~1/4 tsp cumin

~1/4 tsp paprika

~1/4 tsp pepper

~2 tbsp salsa

Mix above ingredients in Cuisinart food processor until just mixed.

FOR THE MEAT MIXTURE

~1 lb lean ground beef

~2 tbsp Worshestershire sauce

~1/2 tsp pepper

~1/2 tsp garlic salt

~1/2 cup water

Cook beef thoroughly.  Drain.  Mix ingredients and continue cooking until all water is absorbed.

~10-15 corn tortillas

~2 cups shredded cheese

Cook in pan turning often on medium heat.

Begin to assemble your taquitos with the meat.  Add about 2 tbsp meat.

Add about 1 1/2 tbsp of the bean mixture.

Add 1 tbsp shredded cheese.

Fold over largest open area of tortilla and pull ingredients into roll. 

Then continue to roll as tightly as possible.

Line a cookie sheet with parchment paper.  Place rolls with opening face down.

Place in oven and cook for about 10 minutes and them turn them over. 

Cook until golden brown.  Remove from oven and allow them to cook slightly before serving.

Serve with salsa, light sour cream or guacamole.

FOR GUACAMOLE

~1 ripe avocado

~2 tbsp salsa

~1/2 lemon squeezed

~1/4 tsp pepper

~1/4 garlic salt

~1/2 cup light sour cream

Kate Anne

Chocolate Chip Cookie Dough Cheesecake Bars

"Honey, would you like chocolate chip cookies or cheesecake?"

How about both?!?!

These are a real treat!  I'm positive when I say that these will win your taste buds.

Preheat oven to 325 degrees.  Line an 8 x 8 pan with parchment paper allowing it to over hang on the pan.

For the Crust:

~1 1/2 cups graham cracker crumbs

(that's about 9 whole squares)

~5 tbsp melted butter

Mix above ingredients and press into pan sprayed with cooking spray.

Place into oven and cook just until golden brown.  About 6 minutes.  Remove and allow to cool.

For the Chocolate Chip Cookie topping:

 ~5 tbsp butter room temperature

~1/3 cup light brown sugar

~3 tbsp sugar

~1/4 tsp salt

~1 tbsp vanilla

~1/2 cup flour

~2/3 cup chocolate chips

Mix ingredients together for chocolate chip cookie topping.  Mixture will be dry and flaky.

For the Cream Cheese Filling:

~10 oz neufchatel cheese (or cream cheese) at room temperature

~1/4 cup sugar

~1 egg

~1 tbsp vanilla

Mix ingredients together with an electric mixer for the cream cheese filling until smooth.

Pour mixture over prepared graham cracker crust.

After smoothing the cream cheese mixture and covering crust, place the topping over the cream cheese filling.

Place in oven for about 35 minutes.  It is done once the top has turned a golden brown.

Cool completely.  Place in the refrigerator for several hours before cutting.

To cut pick up by the parchment paper.

Kate Anne

Recipe adapted from Brandy's Baking

Texas Cheese Fries

Sunday brunch?  I'm ready for this goodness!  I made these this afternoon after church as we lounged around in our PJs watching movies.  Unfortunately or fortunately, Noah wanted peanut butter and jelly for lunch instead of these fries.  It's unfortunate for him because they were amazing.  But fortunate for Shawn and I because I got to use chili powder and jalapenos.  Yum!  They make the dish!!

 Perfect combination of comfort and deliciousness!

~6 potatoes

~4 slices of bacon

~1/4 cup jalapenos

~1 small diced Romano tomato

~1/2 cup black beans (drained, rinsed, dried)

~2 tbsp olive oil

~Salt & Pepper

~1/4 tsp cumin

~1/4 tsp paprika

~1/4 tsp chili powder

~1/2 tsp garlic salt

~2 cups shredded cheese

Preheat oven to 425 degrees.  Wash and dry potatoes.  Cut potatoes into uniform slices.  In large bag mix olive oil and all dry spices and shake bag to evenly coat.  Place potatoes on cookies sheet that is sprayed with cooking spray. 

One a side note, what do you do with your produce bags once you get your goods home from the market?  What do you do with your bags once you've eaten the last piece of bread?  I started saving the produce bags and bread bags about a year ago.  They are great for marinating meats or coating potatoes and vegetables with spices.  Start saving them.  They come in very handy.

 Cook for 45 minutes turning every 15 minutes.  Cook until crispy.  The last 5 minutes of baking I turn oven to broil to increase the crispiness of the fries.  Time may vary depending on your oven and size of potatoes. 

While cooking prepare toppings.  Cook and finely chop bacon.  Place jalapenos on paper towels to absorb some of the juice.  Then run a knife through them.  Dice tomatoes.  Drain black beans, rinse them and allow to dry.

Once crispy, place fries on oven safe dish coated with cooking spray.  Place fries and then top with cheese and other toppings.  Place back in oven for an additional 10 minutes.

Serve with light sour cream or light Ranch and a side of salsa.

Enjoy!!

Kate Anne

Recipe adapted from Skinny Taste

Baked Sweet & Sour Chicken

Baked sweet & sour chicken. That's right, baked not fried, and it's Ahhhmazing!!  First bite and my husband proclaimed, "I'd put this in the top 5 of my all time favorite meals."  Yeah, it's that good.

For the chicken coating:

~5 chicken breasts

~1 cup corn starch

~2 eggs

~1/4 cup corn oil (it's what I had)

For the sweet and sour sauce:

~3/4 cup sugar

~4 tbsp ketchup

~1/4 vinegar

~1 tbsp soy sauce

~1 tsp garlic salt

Preheat oven to 325 degrees.  Rinse chicken in water and cut into chunks.  In two separate bowls place the beaten eggs in one, and the corn starch in the other.  Cover the chicken with corn starch and then place in the eggs.  Heat the oil in a skillet.  Place the chicken in the pan and heat the chicken till just brown. Do not cook thoroughly.  Next place chicken on cookie sheet sprayed with Pam.  Mix the ingredients for the sauce together and whisk till mixed.  Pour over the chicken and place in oven.  Turn the chicken every 15 minutes until cooked, about 45 minutes.

I served the chicken with steamed rice and I opted for Roasted Green Beans

I hope you enjoy!!

Kate Anne

Recipe adapted from Life as a Lofthouse