Wednesday, February 19, 2014

Sauteed Mushrooms

This is one of those recipes that is almost not a recipe because it's so simple.


1 package sliced mushrooms-cleaned
1 Tbsp chopped garlic
1 tsp salt
1 tsp ground black pepper
4 Tbsp butter

Melt the butter in a pan, add the remaining ingredients and cook until mushrooms are cooked through. That's it!

Bacon Wrapped Chicken Breasts

My method of baking chicken breasts is a fool proof way of guaranteeing that you will always have a moist and juicy result. If you cook chicken breast this way whether you are wrapping it in bacon or not you will always have good results, I promise!


6 Boneless skinless chicken breasts
12 slices of bacon
garlic salt
onion powder
ground black pepper

You'll need a roasting pan with a fitted rack. 

Add 1/2 cup of water to pan and pre-heat oven to 325*

Season both sides of chicken breasts with garlic salt, onion powder, and black pepper. Wrap each chicken breast with 2 slices of bacon. Tightly cover the pan with aluminum foil. Bake for 1 hour at 325*.

Remove foil and bake for another 15 minutes so that the bacon can crisp a little more. If you skip the bacon you will not need to bake any longer, but I recommend letting the chicken rest for at least 5 minutes without removing the foil before serving. 

Voila! Perfectly cooked and juicy chicken breast. This is how I usually serve it, on a bed of lettuce and when I'm feeling generous I make these super easy sauteed mushrooms. The recipe for these will be posted next. 

Happy Eating!

Wednesday, February 5, 2014

Crockpot Beef Chimichangas

I got the inspiration for this recipe from Jam Hands and it looked so delicious that I had to give it a try. Instead of frying the chimis I baked them. They turned out yummy, but if I am completely honest, you just can't beat fried bread! Although baking is definitely healthier I will probably splurge and fry them next time. But here is my version!


2 to 3 pound chuck roast
10 oz. can Original Rotel (You can use mild or spicy)
1 medium yellow onion, diced
1 tsp. cumin
1 tsp garlic-chopped
1 Tbsp salt
2 packages Sazon 
1 pkg large flour tortillas
Shredded Mexican cheese
Sour Cream

(Just in case you aren't familiar with Sazon here is what the packaging looks like. You can find it with the Latin/Hispanic food section of the grocery store)

Place the roast and onions in the bottom of the slow cooker and turn it to low for 6-8 hours or high for 4-6.

Mix the Rotel, garlic, salt, & Sazon together in a small bowl.

Pour over onions.

Shred cooked beef and place in the center of tortillas and fold. 

Bake in a 350* oven for about 20 minutes. Remove chimis and then add a little cheese to the top of each chimi and bake until the cheese is melted and bubbly. 

I serve these with my pico and sour cream. If you want to go all out Mexican rice and refried beans would be great with these!

Happy Eating!