Have you ever used corn tortillas? I guess I don’t know how to use them! I had an enchilada mishap I figured I’d share with you. Not that any of my meals are pefect but I think everyone needs a reminder that not everything goes to plan. The meals that do go to plan are just more fun to blog about.
They were super crumbly. I tried soaking them in water but they still cracked.
Then I threw in the towel. I shredded the tortillas and made it casserole style.
We ate it anyway. Ohh well.
I’ll never tire of pizza toppings. This is actually an oldie-but-goodie. It was the first meal I made for Mr. J. It was kind of a go-to meal since it was easy regardless of grill access. I can’t believe I haven’t blogged it for you before!
Pizza dough
4 chicken tenders (or 2 breasts)
1 cup barbecue sauce
2 cups shredded mozzarella
½ red onion
2 green onions
Pre-bake pizza crust at 400-degrees for 15 minutes or until the edges start getting crisp.
Brush chicken tenders with ½ the barbecue sauce and grill until cooked through.
Shred the cooked chicken with 2 forks.
Top the pizza crust with a light layer of barbecue sauce, then cheese, then red onions.
Bake 20 minutes at 400 degrees.
Remove from oven and top with chopped green onion and drizzle with bbq sauce.
I forgot how much I love this pizza. The sweet and tangy sauce with melty cheese…ohh so good. It is really good for leftovers too. Don’t let the 2 kinds of onions be intimidating. They are not overpowering. Topping this with a drizzle of sauce really makes it an impressive dinner.
On my trip to Chicago my colleague inspired a NEW pizza. Stay tuned for that one! Thanks Mrs. M!
Here’s an easy one that will actually be part 1 of 3. I’m crazy right now at work which has spiraled into the rest of my life. I’ve been saying that for awhile but the end is near. Think of all you stress at work, and condense that to 3 months. I’m not at all stressed 9 months of the year, then the insanity ensues. It is worth it…I think.
People ask all the time where I get inspiration. Everywhere! This time it was partially from pinterest when I saw some coconut shrimp. I ended up making them around Christmas. The coconut chicken idea was also from the appetizers at my wedding. I wish I had remembered that the coconut chicken at the wedding came with this really silky raspberry dipping sauce. Ohh well, next time!
This was such an easy one to whip up. I had plans for the rest of the chicken but again, like I’m obsessed with, you could make a ton and freeze it. I baked these so they would be healthier and not as messy.
4 chicken tenders or breasts cut into strips
1 egg + 1 tbs water
1 cup shredded coconut
¾ cup panko breadcrumbs
¼ cup cornstarch
Set up your trio of dredges: 1st cornstarch, 2nd eggwash, 3rd breadcrumbs & coconut mixed.
Dredge each chicken strip and put onto a cookie sheet with a cooling rack on top of it.
Bake at 375 degrees for 20 minutes, flipping once.
I loved the coconut flavor. It had a great crunch without being greasy. I served these coconut chicken strips with lemon risotto which felt super summery and some steamed broccoli.
Stay tuned for part 2: the risotto and part 3: leftovers turned into a treat!
We don’t eat a ton of sandwiches at our house but I’m working on changing that. I know, I know, I’ve said I don’t love sandwiches. I actually love them when they’re made-to-order. I adore breakfast sandwiches too. I only dislike sandwiches that have been sitting around sogging all day inside a high school locker or if I can’t tell what’s inside the sandwich.
I had a lengthy discussion at work about hummus on a sandwich…or hummus in general. Did you know the USA has a dried bean and lentil council? This is my worklife. Anywho, back to the sandwich subject at hand.
I made Chicken Bacon Ranch Wraps and they were really tasty.
2 chicken breasts cut into bite-size pieces
1 cup milk
¼ cup ranch dressing
1 tbs dried ranch dressing powder mix
1/3 cup panko & 1/3 cup breadcrumbs
1 egg + 1 tbs water, whisked
Wheat tortillas
Lettuce
Tomato
Shredded cheddar
¼ cup ranch dressing
4 strips of bacon
Marinate the chicken in the milk, ¼ cup of the ranch dressing, and dried ranch powder for a few hours.
Remove from the marinade and dredge in eggwash then breadcrumbs and bake at 400 degrees for 20 minutes.
Cook the bacon, then crumble it.
Assemble the wraps with lettuce, tomato, chicken, bacon, cheddar, and ranch.
You don’t really need a recipe for this but I thought the marinade and breading was spot-on so I wanted to share it. I liked that these were filling and fresh but not fried. I have an aversion to frying foods. The wheat wrap and real lettuce (iceburg = not real) make this slightly healthier than your local pizza place’s version of the same thing since my chicken isn’t fried either.
Like most things I cook, the chicken could be prepped in advance and popped in to speed up the dinner, or prepped and frozen for next time.
If you’re lucky like me, when your sis comes to have these for dinner she’ll also bring treats from her favorite bakery!
On one of those beautiful pre-spring days I wanted to put something together for dinner that was filling but lighter. This hit the spot. These Greek meatball wraps were warm, cool, crispy, meaty, and crunchy. I was really happy with these and will definitely make these again.
16 oz ground chicken
1 tsp ground garlic
1 ½ tsp dried oregano
½ tsp cinnamon
1 egg
½ cup breadcrumbs
¼ cup oatmeal
1 shallot, chopped
Mix meatball mix together and let sit for 5 minutes before baking.
Preheat oven to 375 degrees.
Roll into balls and bake for 30 minutes.
I use a cooling rack ontop of a baking sheet. It helps keep the meatballs crispy and not soggy from the grease (there’s not much grease since I used ground chicken rather than beef).
I served them on wheat naan wraps with tzatziki, veggies, hummus, and feta. Check out whose nose was a bit too close for comfort!
These were really good. The meatballs were crispy on the outside and juicy on the inside. I don’t fry my meatballs since a) I hate frying for the mess & the oil and b) it’s much easier and healthier in the oven.
I liked the wraps. The naan was perfect. Since it’s more pricy, leftovers were in wheat pitas. The pitas worked fine. I liked how doughy the naan was.
