Tag Archives: Cooking

A Rotel Wrap!

20 Mar

This is for that moment when you are sick of the usual foods you are eating, just a plain chicken wrap is driving you insane, and you don’t mind a little bit of kick. And by kick I mean, you don’t mind a little green pepper bite!

Cook Time: 15 minutes

Marinate Time (if preferred): about 3-4 hours

Makes: Two – Three Wraps

Ingredients:

1 large piece of boneless chicken breast

Tortilla Shells

2-3 cups of Sun Dried Tomato Vinaigrette Dressing (Kraft)

1/2 of a small can of Rotel (I used diced tomatoes with green peppers but there’s a ton of choices!)

Chopped Lettuce

Shredded Cheddar Cheese

Ranch Dressing

Instructions:

To Marinate -

Put chicken in a zip lock bag with the vinaigrette dressing, seal, and lay in the refrigerator to marinate for 3-4 hours or longer.

Cooking -

Defrost chicken if not thawed completely.

Put a skillet on medium heat and spray Pam or dab a little oil in the skillet.

Dice chicken into cube size pieces.

Throw the chicken in the pan and let it cook for about ten minutes making sure it’s cooked all the way through.

Turn the skillet down to low or warm and add 1/2 small can of Rotel in the skillet.

While it’s simmering chop lettuce and put in a small container with a lid.

Add shredded cheese to the container.

Add Ranch dressing to the container (your preference on how much).

Close the container and shake it up really good so it’s all mixed up and there is a little ranch on every piece!

Pull out your tortilla shell, add chicken & tomatoes, add lettuce mixture, wrap it up & eat!!

If you are anything like me this is what you’re wrap will look like in seconds! <3 I love a nice change of pace when it comes to food!

This is the kind of meal I always look forward to during lunch. I’ll marinate the chicken in the morning and know it won’t take that long to make – which when you have a toddler is a must! It’s also fantastic for when you are really hungry but don’t want something that heavy to eat. If you aren’t a green pepper fan, you can always do just diced tomatoes or any of the other rotel’s if you are feeling brave!

Hope you enjoy!

Love Always,

Jennifer

Pinteresting Recipes!

8 Mar

Check out these great finds I found on Pinterest! My food interest are right in the middle of summer and winter foods – so I decided to mix it up with a little of both!

I’ve grown up in a house where sausage gravy is a weekend ritual! Pairing that with a cheese & egg roll sounds pretty interesting to me!

Now that the weather is getting warmer (after that huge snowstorm we had to finale winter) All I can think about is some summer pasta – this one looks delicious!

Mmmmm. A new way to celebrate the banana split by turning it into a pie! YES PLEASE!

A margarita to finish off the day? Sounds good to me!

Anything you’d like to try?

Love Always,

Jennifer

Pinteresting Recipes!

22 Feb

Some Pinteresting Recipes I found – going to see if I can try one out and post it for you soon ;)

 

Caramel Cream Cheese Apple Dip – we eat apples in this house like most people eat chips. I LOVE finding new dips :)

 

Eggplant Panini with Pesto – eggplant has become a new favorite in this house and I loooooove panini’s!

 

Lemon Blueberry Yogurt Loaf – whoever was the brilliant person who put lemon and blueberry together deserves an award. YUM!

 

Dirty Shirley: cherry vodka, grenadine, sprite – now I am not a big drinker. In fact one of these tiny glasses would get me drunk – but this drink is delicious :D

 

Which recipe should I try?! Do you have a great recipe to share with us?

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Love Always,

Jennifer

A Little Help Never Hurts!

6 Feb

For those of you with little ones around the house – you know how difficult it is to cook and keep a child entertained! Lately Emma has been wanting to be by my side while I’m cooking. I love the idea but it terrifies me that she might get hurt in the process so this week we have been playing around with different ideas on how to let her do a little cooking of her own (more like prepping ;) but that’s okay!)

One of my favorite lazy meals is to make chicken cacciatore because the prepping is so easy. I thought this would be a good meal for Emma to help out. I let her put the chicken strips (pre-cooked & frozen) into the pan (cold – before I put it on the stove).

 

She had a blast picking out which pieces fit where in the pan and loved finding the big pieces! This was a good 10 minutes of entertainment and since it didn’t matter how long it took to make it I just let her have fun with it.

While I was cooking the chicken and making the sauce (since that’s not so child friendly) I let her scoop the rice into a measuring cup. Laying down a paper towel or napkin is a great idea in order to not have a mess of extra rice pieces to clean up!

Letting her pick out the scoop was exciting for her and I think she was pretty proud of herself when she finished!

Waiting for the food to be ready is the time when Emma is wanting my attention the most. In order to keep us both sane I found an easy project she could do since she wanted to keep helping Mommy!

 

I let her put the spoons and forks away. She loves helping me unload the dishwasher – which really means handing me the clean things and saying, “I DID IT!!” so instead of her handing me each utensil I let her do it all by herself. Not only did the time fly by but dinner was ready as soon as she finished :D

Do you have fun ideas to keep your kids entertained while your cooking? I’d love to hear them!

Love Always,

Jennifer

Scallops with Orange Marmalade Sauce

10 Jan

Scallops with Orange Marmalade Sauce

I grew up on the eastern coast of the Atlantic in a small town known for fishing, crabbing, and any kind of seafood.  As a child, I REFUSED to eat scallops.  As an adult I really appreciate the rich, buttery flavor of those juicy morsels.  If my parents had tried this recipe during my childhood, I’m sure scallops would have been my favorite dish!

For those of you who have been to Outback Steakhouse and tried the orange marmalade sauce, I have a replica my Dad taught me that tastes wonderful with seared scallops.

Scallops with Orange Marmalade Sauce

Sauce:

1/2 cup orange marmalade

1/4 cup Grey Poupon Country Mustard

1/4 cup honey

Tobasco to taste

Simply mix it all together in no particular order!

Other:

Scallops

1/8 Stick of Butter

2 Tbsp Olive Oil

Salt to taste

Cooking Instructions: 

  1. Line a non-stick skillet with the butter and olive oil (I use unsalted butter since the sauce is sweet and I like to add salt to taste)
  2. Add the Orange Marmalade sauce and add  a pinch of salt while stirring for a couple of seconds making sure it doesn’t burn in the pan!
  3. Drop the scallops in at medium-high heat.  Sear for about 3  minutes per side.

I hope you all enjoy this lovely recipe that both adults and children can enjoy!

Bon appetite,

Leslie

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