Wednesday, April 30, 2014

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

It's almost Cinco de Mayo!  Is anyone planning a party?  

These taquitos are so FLAVORFUL and so DELICIOUS and not to mention - perfect for a crowd or for a small group.  Since they are baked, not fried, you can throw as many as you need on a baking sheet, bake and you are done.  Dinner is served.    

There is NO NEED to ever fry your taquitos.  I used to fry mine, but ever since I tried baking them, that is the only way I do it now.  They still get crunchy and you are saving yourself a ton of calories. 

 These are great on their own, but the Green Chile Sour Cream really takes them over the top.

You might also like:
Baked Honey Lime Chicken Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts, cooked and shredded
     (it should equal about 3 cups of shredded chicken)
6 Tbl. honey
4 Tbl. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
7-8 corn or flour tortillas (I used half corn and half flour)
1 1/2 c. shredded Monterey cheese
chopped cilantro
kosher salt

Green Chile Sour Cream
1/2 c. sour cream (I used light)
2 Tbl. green salsa

Combine honey, lime juice, chili powder and garlic powder.  Pour over cooked and shredded chicken and stir well until all chicken is evenly coated.  Allow to marinate for at least 30 minutes.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray.  The filling that oozes out during baking gets really sticky, so don't skip lining your pan with the foil.

Microwave tortillas until pliable, 20-30 seconds.  Divide chicken filling, cheese and cilantro between tortillas.  Roll up tightly and place seam-side down on baking sheet.  Spray tops lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 15-20 minutes or until crisp.  Meanwhile, stir together the sour cream and green salsa.  Serve taquitos with green chile sour cream.  Makes around 7 or 8 taquitos.    

Linked up at Saturday Night Fever!

Saturday, April 26, 2014


I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  


 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   
I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.
adapted from: America's Test Kitchen

1/4 c. sugar
1 1/2 tsp. grated lemon zest

2 c. fresh blueberries, picked over
1 1/8 c. + 1 tsp. sugar
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
1 tsp. salt
2 large eggs
4 Tbl. unsalted butter, melted & cooled slightly
1/4 c. vegetable oil
1 c. buttermilk
1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

Weekly Menu Planning Saturday #7

These are also delicious served in regular crunchy taco shells.


Two Ingredient BBQ Chicken with Baked Beans
If you have any leftover pork from the tostadas, you can throw it in with the beans.



Menu-Plan Day and Take-Out Night


Wednesday, April 23, 2014

Hash Brown Taco Casserole

Be sure to follow me on Bloglovin' and never miss a recipe.
I realized something from my early years of blogging.  I used A LOT of exclamation points.  Like after every.single.sentence.

Here is an example . . . How was your day!!  I really think you will like this!  It's so easy! It's topped with sour cream! You should make it!

Yeah . . . I'm serious - that many exclamation points.  
Anyway . . . I knew I would like this dish before I even tried it.

  Hey, if pasta is great with taco flavors, then potatoes would have to be too, right?

It is rich and creamy and cheesy and has so many different flavors going on.

I even dipped a few tortilla chips in this casserole and decided it would make a good nacho topping.  
Hash Brown Taco Casserole
From: Jenn@eatcakefordinner

1/2 Lb. lean ground beef
salt and pepper
1/3 c. finely chopped onion
1 clove garlic, minced
1 (15 oz.) can black beans, drained and rinsed
2-3 Tbl. taco seasoning, to taste
1/2 c. water
2 Tbl. chopped cilantro
1/2 c. salsa
3 c. hash browns, thawed (I used O'brien Squares with Onions & Peppers)
1 1/2 c. grated Cheddar cheese

For serving:
sour cream
additional chopped cilantro
additional cheese

Preheat oven to 375 degrees.  Brown ground beef in large skillet over medium heat; season with a little salt and pepper.  Add the onion and saute until tender.  Add the garlic and saute 30 more seconds.  Add the black beans, taco seasoning, water and chopped cilantro.  Stir until well combined and continue cooking until most of the water has evaporated and mixture has thickened.  Stir in the salsa and thawed hash browns.  

Add half of the mixture to a greased 8x8-inch casserole dish.  Top with 3/4 cup of cheese.  Top with remaining meat mixture and remaining cheese.  Bake, uncovered, for 40-45 minutes or until potatoes are cooked through.  Serve with sour cream, chopped cilantro and additional cheese.  Serves: 4 

Slightly adapted from: Fake Ginger and Saturday Night Fever

Monday, April 21, 2014

Reese's S'more Magic Layer Bars

This is one of those treats where you keep saying "Just one more Bite" and then you still keep eating it. The base is like a chewy cookie and the topping is creamy, chewy and crunchy all at the same time.

I am obsessed with Reese's Pieces and it's dangerous for me to keep a bag in the house, because before you know it the WHOLE bag is gone?   What . . . who ate all of those???

I wasn't sure how the marshmallows were going to hold up, so I opted to freeze them . . .  that way, it would take a little longer for them to melt.  They still ended up getting very brown, which was great for that toasty flavor and once you covered the bars with the peanut butter chocolate glaze, you couldn't tell how brown they really were.  If you don't want them to get as brown, just tent a piece of foil over the bars for the last few minutes of baking.

Do you have a favorite magic bar recipe?  I would love to try it :)
Reese's S'more Magic Layer Bars
(Printable Recipe) or (Printable with Picture)

1 yellow cake mix
1 egg
1/2 c. unsalted butter, softened
1/3 c. creamy peanut butter
1/2 c. frozen mini marshmallows
1/2 c. milk chocolate chips
1/3 c. white chocolate chips
3/4 c. Reese's Pieces Candy
1 (14 oz.) can sweetened condensed milk
1/4 c. milk chocolate chips + 2 Tbl. peanut butter, for drizzle

Preheat oven to 350 degrees.  Combine cake mix, egg, butter and 1/3 cup peanut butter and mix together until a dough forms.  Press into the bottom of a 9x13-inch baking pan that has been lined with parchment paper and sprayed with cooking spray.  Bake for 10 minutes.

Remove from oven and top with frozen marshmallows, 1/2 cup chocolate chips, white chocolate chips and Reese's Pieces Candy.  Pour the sweetened condensed milk over the top.  Bake for 20-22 minutes.  The marshmallows will get very brown.  If you don't want them to brown as much, tent a piece of foil over the top for the last few minutes of baking.  Cool completely.  Melt 1/4 cup milk chocolate chips and 2 Tablespoons of peanut butter in the microwave, stirring every 30 seconds, until smooth and creamy.  Use a fork and drizzle over cooled bars.  Cut into bars and serve.  Makes 15 bars.  

slightly adapted from: Le Creme De La Crumb

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

Friday, April 18, 2014

Weekly Menu Planning Saturday #6 - Easter Edition

Happy Easter!
I'm posting the menu-plan a little early this week in case you are still looking for Easter ideas and Easter leftover ideas.

Orange Rolls
Use Rapid Rise Roll Dough

Use leftover hard-boiled Eggs from Easter

Use any leftover ham from Easter

Slow Cooker Fiesta Chicken
This recipe also tastes amazing leftover.


One Pan Roast Chicken with Veggies in an Hour

Menu-Plan Day and Take-Out Night

Use all the leftover Robin Eggs from Easter

Tuesday, April 15, 2014

Ham and Cheese Breakfast Casserole

How fast does time fly?  It is already Easter this Sunday :)

My family always has a barbeque and we grill hamburgers. My mom makes my favorite Macaroni Salad and Grammy's White Sheet Cake.  We color a TON of Easter Eggs and the neighbor kids usually come join in the fun.       

For those of you that eat Ham on Easter, this is the perfect casserole to enjoy the next morning with all your leftover ham.  Of course, you can eat this at any time and use deli ham, which is what I did.  

You can make this casserole the night before and pop it in the oven in the morning and breakfast is served.  

It is so simple and tastes so GOOD!
Ham and Cheese Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese

For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter 

Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper.  In a medium bowl, whisk together eggs and milk.  Whisk in the cream cheese.  It doesn't have to be completely smooth.  Add the mustard powder, salt and pepper.  Last, add the ham, red pepper and shredded cheese.  Pour over hash browns and stir to combine.  Cover with plastic wrap and refrigerate for at least four hours or overnight.  

Remove plastic wrap and place casserole in a cold oven.  Heat oven to 350 degrees and bake for 45 minutes.  Meanwhile, combine all topping ingredients.  Remove casserole from oven and sprinkle with topping.  Return to oven and bake for 15 more minutes.  If you want the topping to brown more, broil for a few minutes at the end.  Remove from oven, cut into squares and serve.    Serves: 4-6.              

Jenn's Notes: I used square O'Brien hash browns (with onions and peppers).  I served with additional chopped bell peppers and hot sauce.  

Sunday, April 13, 2014

"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream

I use the term "Skinny" very loosely for this milkshake.  The milkshake part IS skinny since it is made with frozen bananas rather than ice cream.  I added some instant banana pudding mix to give it that yummy pudding flavor.  You could easily use sugar free pudding mix here.

Now . . . the Chocolate Malt Whipped Cream is TO DIE FOR!!!  Can you just taste it now?  Fresh whipped cream mixed with Chocolate Malt Powder and a little vanilla.  The flavor is just like a chocolate malt.  You are guaranteed to sneak many spoonfuls of this whipped cream before it makes it to the milkshake.  BUT . . . The whipped cream obviously is NOT skinny.

If you want to skip the whipped cream, you can mix the Chocolate Malt Powder directly in with the bananas and save a the calories.         
When I was younger one of my favorite breakfasts was blending a package of chocolate malt Carnation breakfast mix, milk, a banana and some ice cubes into a smoothie.  This was long before I knew that frozen bananas created a thick and creamy ice cream consistency when blended.
Chocolate Malt and Banana really is a DIVINE combo.  You will LOVE this milkshake.  Your kids will love it too and they won't even know there isn't ice cream in it.

At my local grocery store, the Chocolate Malt Powder is down the aisle with the Peanut Butter, Jam and Coffee.

You might also like:
One Ingredient Banana Ice Cream
"Skinny" Banana Pudding Milkshake with Chocolate Malt Whipped Cream
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large ripe bananas, peeled, sliced and frozen
4 Tbl. instant banana pudding mix
1 tsp. vanilla extract
up to 1/2 c. milk

Chocolate Malt Whipped Cream
4 oz. whipping cream
2 Tbl. chocolate malt powder
1 tsp. vanilla extract

Peel ripe bananas, slice and place in an air-tight container; freeze until completely frozen.  I usually let mine freeze overnight.  Add frozen bananas to a food processor and blend until chunky.  Add the pudding mix and vanilla extract and blend until completely smooth and creamy and the consistency of soft serve ice cream.  Blend in a little milk at a time, until it reaches milkshake consistency.  Divide between two small cups and top with chocolate malt whipped cream.  Or blend chocolate malt powder directly into the bananas and skip the whipped cream.  Makes 2 small milkshakes.

For the Chocolate Malt Whipped Cream: Pour whipping cream into a chilled bowl.  Beat with a hand mixer until frothy.  Add the chocolate malt powder and vanilla and continue beating until it reaches desired consistency.  

Jenn's Notes: Make sure to use ripe bananas, or the "green" banana flavor will overpower everything. 

Saturday, April 12, 2014

Weekly Menu Planning Saturday #5


Use leftover Quinoa filling from Peppers and make tacos.  The recipe is slightly different than this recipe, but it will taste just as good.

Tomato Alfredo Pasta with Grilled Chicken
This is one of my favorite go-to meals.  

Mini Breakfast Pizzas

Chicken Broccoli Supreme (No Canned Soup)

Chicken Bacon Ranch Sandwiches
I highly recommend serving this with Lays Cheesy Garlic Bread Chips.  Holy Cow . . . they are so good.

Menu-Plan Day and Take-Out Night


Wednesday, April 9, 2014

Julia's Best Banana Bread

I hop on Pinterest, see this pin and this is what it says, "People will drive 20 miles on a one-lane road for this banana bread. It usually sells out before noon and is considered by many to be the "best on the planet." Secret recipe here..."

So, of course, I've gotta try it. 

It really is a delicious basic recipe, you don't even add cinnamon to this one.

I think we all need to take a vacation to Hawaii and get us some snacks at Julia's Treehouse!  Who's with me???? 

Julia's Best Banana Bread
(Printable Recipe) or (Printable with Picture)

1 3/4 c. all-purpose flour
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
3 large eggs
1 1/2 c. sugar
1 c. mashed ripe bananas (about 3)
3/4 c. vegetable oil

Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray.  Combine flour, baking soda and salt in a medium bowl; set aside.  In a separate medium bowl, whisk together the eggs, sugar, bananas and oil until smooth.  Add the dry ingredients and mix until just combined.  Pour batter into prepared loaf pan and smooth the top.  Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan for 15 minutes, then invert to a wire rack and cool completely.  

adapted from: Bon Appetite, as seen on Erica's Cannella Vita

Monday, April 7, 2014

Chicken Enchilada Stuffed Shells

I turned my favorite Chicken Enchilada Recipe into a pasta dish.  

Be sure to follow me on Bloglovin' and never miss a recipe.
These stuffed shells turned out SO GOOD.  

They are a nice twist on one of my favorite enchilada recipes.

Switching up tortillas for pasta is the perfect way to make an old dish feel like a completely new one.  
It all starts with a creamy chicken filling stuffed into jumbo pasta shells and it is covered in the best green chili flavored white enchilada sauce.  This sauce is so easy and it only takes a few minutes to make.

Top it off with some cheese and bake until it's warm and bubbly.  Make sure to broil it at the end.  Cheese has the best flavor when it gets browned and that is not a step you will want to skip.

They were a huge hit.  
Chicken Enchilada Stuffed Shells
From: Jenn@eatcakefordinner

2 c. cooked shredded chicken (rotisserie chicken works great)
1 Tbl. taco seasoning, or to taste
3/4 c. sour cream (I use light)
1 roasted red pepper, chopped
2 Tbl. chopped cilantro, plus more for garnish
1 Tbl. chopped green onion, plus more for garnish
1 large tomato, diced
2 c. grated Monterey or Pepper Jack cheese
18 jumbo pasta shells, cooked

White Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
1/4 c. sour cream (I use light)

Preheat oven to 350 degrees.  In a medium bowl, combine shredded chicken, taco seasoning, sour cream, chopped red pepper, 2 Tablespoons chopped cilantro, 1 Tablespoon chopped green onion, 1/2 of the diced tomato and 1 cup of grated cheese.  Divide filling between the cooked jumbo shells and place in a greased 8x8-inch casserole dish; set aside.  

For the Enchilada Sauce: In a medium skillet over medium heat, melt the butter.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Cook for two minutes, stirring occasionally.  Gradually whisk in the chicken broth and continue whisking until smooth and sauce reaches desired creamy thickness.  Stir in the green salsa and sour cream.  Pour sauce over stuffed shells.  Top with remaining cheese.   

Bake for 20 minutes or until cheese is melted and bubbly.  Broil  for a few minutes until cheese is browned.  Garnish with additional chopped cilantro, chopped green onions and remaining chopped tomato.  Serves: 3-4, depending on how many shells each person can eat.       

Linked up at and Saturday Night Fever

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