Saturday, August 27, 2011

Taco Burgers

Happy Saturday! We really have been on a burger kick lately! However, most of our burgers have been a bit boring. I decided that we needed to spice up our buns with a taco burger. This is a super easy recipe and tastes great. We used salsa, guacamole, cheese, and sour cream but you can use any of your favorite taco toppings.  We are thinking of a reuben burger in the near future....anyone have suggestions?
Ingredients
1 1/4 lb lean ground beef
4 Tbl taco seasoning (you can use pre-packaged)
4 slices cheddar cheese
4 Tbl sour cream
Corn Tortilla Chips

Instructions
Place ground beef in a medium bowl. Add taco seasoning, and mix with your hand till the spices are evenly mixed into the beef. Form the beef into 4 patties. Grill burgers to desired temperature. Top with a cheese slice, allow the cheese to melt, and remove from grill. On a bun, evenly spread guacamole and pio de gallo.  Place burger on top of guacamole and pico de gallo. Top with sour cream and enjoy!

Friday, August 19, 2011

Creamy Chicken Enchiladas

Who doesn't love chicken enchiladas? Yummy. I have a recipe for enchiladas that I always fall back on, however I wanted to turn things up a notch and and a few extras to this traditional dish.  These turned out delicious, and warmed up perfectly for lunch the next day.  I think this recipe may have taken over for my old chicken enchilada recipe. I added cream cheese and black beans to the filling to create a super creamy and rich center. Topped with some sour cream and I am a happy girl. Enjoy!

Ingredients
1 1/4 lb boneless skinless chicken breasts
1 green bell pepper, diced
1 small onion, diced
1 4 oz can diced green chilies
1 small jalapeno, diced
1/2 cup black beans, drained and rinsed
9 corn tortillas
2 10 oz can mild red enchilada sauce
8 oz reduced fat cream cheese
4 oz reduced fat sour cream (and some for garnish too!)
I cup shredded cheddar cheese
1/2 Tbl olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin

Instructions

Pre-heat oven to 350 degrees.

Boil chicken breasts till they are completely cooked. Remove from water and pat dry. Shred chicken with a fork and set aside.

In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in 1/2 Tbl of olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin. Stir till all ingredients are evenly distributed. Stir in 1/2 the amount of cream cheese and the sour cream.

Have a 9x13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave for 30 seconds. open one can of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers.  Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas open the second can of sauce and mix it with the remaining creamy cheese. Pour sauce over the enchiladas and top with cheddar cheese.

Bake uncovered for 25-30 minutes, or until hot and sides bubble.

Tuesday, August 16, 2011

Jalapeno Popper Burger

I love jalapenos. I eat them plain and usually get strange looks from people. When Ron orders nachos and asks for no jalapenos my head spins around and he then says "on the side". Smart husband. Anyways, I wanted to create a burger that captured one of my favorite peppers. This is a really easy burger to put together, and while it packs a punch, it is delicious! Enjoy!

Ingredients
1 1/2 lb lean ground beef
2/3 cup reduced fat cream cheese
1 large jalapeno, seeded and diced
4 slices provolone cheese
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp seasoning salt
1/4 tsp ground cumin
4 tsp ranch dressing

Instructions
Add cream cheese and jalapeno to food processor and pulse till ingredients are completely mixed (it will turn a light green). If you do not have a food processor, make sure to finely dice your peppers and mix well. Mix cream cheese mixture and seasoning with beef (hands work best!). Once all the ingredients are mixed form 4 patties and place on a broiler sheet. The burgers will have a sticky texture because of the cream cheese. Don't fret- it's normal. Broil the burgers on low for 10-12 minutes (a little longer if you like well done). Top with cheese and broil for an additional minute or till cheese is melted. Remove from the oven, place on a bun, top with ranch.

Sunday, August 14, 2011

Pinwheels

Hello! Sorry about the absence I was up to my ears with wedding preparations. Must to our delight, our day went perfect and we are now starting our lives as man and wife! We also received lots of new fun kitchen toys that I can't wait to try out! On to the food! I made these pinwheels for a work meeting last week. They are really easy and taste delicious. You can put anything you want in your wheel, but these are my favorites. Enjoy!
Ham and Provolone
4 12 inch spinach tortillas
8 oz reduced fat cream cheese
2 Tbl green onion dip mix (I use Hidden Valley)
4 large slices of provolone cheese
4 large lettuce leafs
1 lb deli ham
5 strips center cut bacon, cooked and chopped

Instructions
Mix cream cheese and green valley dip in a small bowl.  Spread evenly on the tortilla. Layer quarter amounts of ham, cheese (tear in half so it lays the length of the tortilla), bacon, and lettuce. Fold in the sides of the tortilla and roll tightly from the bottom. Wrap tightly in plastic wrap. Repeat with remaining tortillas. Store the wraps in the fridge overnight. When you are ready to serve remove wrap from fridge and take off the plastic wrap. Slice the wrap in half and then slice into 3/4-1 inch slices.

Turkey, Red Pepper, Bacon, and Pesto
4 12 inch tomato tortillas
8 oz reduced fat cream cheese
2 1/2 Tbl prepared pesto
1 red bell pepper, seeded and diced
1 lb deli turkey
5 strips center cut bacon, cooked and chopped

Instructions
Mix cream cheese and pesto in a small bowl.  Spread evenly on the tortilla. Layer quarter amounts of turkey, red pepper, and bacon. Fold in the sides of the tortilla and roll tightly from the bottom. Wrap tightly in plastic wrap. Repeat with remaining tortillas. Store the wraps in the fridge overnight. When you are ready to serve remove wrap from fridge and take off the plastic wrap. Slice the wrap in half and then slice into 3/4-1 inch slices.