Wednesday, November 23, 2016

***Oven Baked Cheesy Chicken Tacos***

These are meant to be eaten soon after taking out of the oven. If you have leftovers, remove the filling and use fresh taco shells for reheating. 

Recipe Found Here



1 Tablespoon vegetable or olive oil
1/2 pound cooked chicken, shredded 
1 packet Taco Seasoning
1/2 cup onion, diced (or onion powder)
1 (14.5 ounce) can petite diced tomato, drained 
1 (4.5 ounce) can chopped Green Chilies
10 Old El Paso Stand and Stuff Taco Shells
1 (16 ounce) can Refried Beans
2 cups Mexican Blend Cheese, shredded
Desired toppings: sliced Jalapenos, sour cream, salsa, chopped cilantro and/or shredded lettuce

Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.

Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 5-7 minutes, or until the onion is translucent and fragrant. Or use onion powder instead, maybe 1/2 teaspoon.

Stir in the cooked shredded chicken, taco seasoning, tomatoes, and green chilies. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes, or longer.

Put the refried beans in a small bowl and microwave 1-2 minutes to warm. Stir after heating them, it will be easier to spoon them into taco shells. 

Place the taco shells in the baking dish, standing up. You can fit 10-12 taco shells in the dish. Spoon about 1 Tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese.

Bake for 8-12 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.






Tuesday, November 15, 2016

Juicy Perfect Hamburgers

Burger Tips Found Here

Ground Beef (15% fat, 95% lean), I have found this to be the best tasting without excessive fat
Lawry's seasoned salt
Pepper



I use store bought ground beef already ground (I hear grinding your own fresh meat is best). Take meat out of fridge. Form patties without over handling/kneading the meat.

I make smaller patties about 1 inch thick, 4-5 per pound of meat. Lay them on a baking sheet lined with wax paper. For expert cooking weigh each patty to help determine cooking time needed for desired doneness.

Just before putting them on the grill, sprinkle each patty liberally with Lawry's seasoned salt and pepper (fresh ground for an extra kick). Flip each patty over and season again on the other side.

Don't salt the patties until they are formed and ready to go on the grill. Grill over medium heat about 4 min per side. Use a meat thermometer so you don't over cook.

*Be aware that store bought meat should be cooked all the way through. Fresh ground beef can be served with some pink, since it was freshly ground and hasn't been sitting and growing bacteria.*
See more HERE

Finish off with desired toppings: cheese, lettuce, tomato, onion, mustard, ketchup, mayonnaise, etc.


  • 120°F and below for rare (red/raw in the center)
  • 130°F for medium-rare (pink and warm)
  • 140°F for medium (totally pink, starting to dry out)
  • 150°F for medium-well (grayish pink, significantly drier)
  • 160°F and above for well done (completely gray, very little moisture)