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Mexican Pulled Chicken Stuffed Peppers

Mexican Pulled Chicken Stuffed Peppers
I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: 4 large bell peppers, any color is fine 3-4 chicken breasts, depending on size 2 tbsp chopped jalapenos (I used jarred) 1 c. diced tomatoes1/2 c. the tomato juice from the can OR 1/2 c. chicken broth 1/4 c. finely minced onion 1/4 c. chopped green peppers (can use organic canned) 2 c. salsa (to cook the peppers in) shredded cheese 1 package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:1 tsp. salt 2. tsp. onion powder 1 tsp. chili powder 1/2 tsp crushed red pepper 1/2 tps. garlic powder 1/4 tsp. oregano 1/2-1 teaspoon ground cumin, depending on your preference What you do: Related:  Mexican Recipes

Easy-Cheesy Slow Cooker Queso Recipe Before we do anything else BIG props to my hand holding the chip in the picture above — it took a good minute it get that shot while I was directing him It was pretty intense BUT I did choose the blue casserole bowl There are two ways you can make this recipe ( mild or hot) it all depends on how much of the chipotle peppers in adobo sauce you use – I highly suggest going light on it since it has a POWERFUL punch but the adobe sauce give the dip great depth. This is one of the easiest dip dishes you will find SIMPLY throw all the ingredients into your crock pot and wait Stir and Serve I am not a huge velveeta fan; however, it melts so well it is a perfect cheese for this dip Now let’s look at the finished product This dip is enough for 6 – 8 at a party or for a snack My dad and I made this dip on high and it was done and ready in about 2 hours You can serve this dish with chips or pretzels ( whatever floats your little boat) How perfect is this dish for a party Love You Guys!

Chicken, Black Bean and Caramelized Onion Enchiladas Verde Enchiladas are a very simple and delicious dish that are quick to make with little clean up. I used the leftover chicken from my Southwestern Roasted Chicken and it worked really well. I love the flavor and texture of the caramelized onions and black beans combined with the chicken and tangy sauce. Chicken, Black Bean and Caramelized Onion Enchiladas Verde:Recipe and photo by For the Love of 8-10 corn tortillas1 onion sliced thinly1/2 tsp olive oil Sea Salt, to taste2 cups of leftover chicken, shredded1 can of black beans, drained and rinsed1 28 oz can of green enchilada sauce1 3 oz can of black olive slices (optional)Mexican blend of cheese or cheddar cheese, shredded Preheat oven to 350 degrees. Coat a large baking dish with cooking spray. Click her for printable recipe – For the Love of

Shredded Pork and Monterey Jack Cheese Enchiladas with Homemade Enchilada Sauce I picked up a pork shoulder at the grocery store recently and decided to make a big batch of shredded pork. I simply seasoned it with sea salt, freshly cracked pepper, cumin, garlic powder, dried oregano, and coriander. I seared the meat on medium high heat then cooked it low and slow in the oven with some chicken broth, chopped garlic, chopped cilantro, and chopped Anaheim pepper for 6 hours, until it was tender and shredded easily. The pork was so fantastic! It had a wonderful flavor and was really tender and juicy. Shredded Pork and Monterey Jack Enchiladas with Homemade Enchilada Sauce: Recipe and photos by For the Love of 2 tsp olive oilPork shoulder, trimmed of fatSea salt and freshly cracked pepper, to tasteCumin, to tasteGarlic powder, to tasteCoriander, to tasteDried oregano, to taste2 cups of chicken brothHandful of cilantro, chopped6 cloves of garlic, chopped1 Anaheim pepper, seeded and chopped Side note: I didn’t measure the seasonings (sorry).

Shredded Beef Enchiladas with Homemade Enchilada Sauce I loved the homemade Enchilada sauceso much and I was excited to make another batch. I had a chuck roast in the freezer I needed to use up so I decided to make shredded beef enchiladas. I tried something new this time and made the enchilada sauce first then cooked the beef in the sauce so the sauce would flavor the beef and the beef would flavor the sauce. I can’t tell you how delicious both the meat and the sauce turned out! I usually add beans or caramelized onions to my enchiladas but this time I wanted the beef and the sauce to be the main focus. 2 tbsp canola oil (divided)2 lb lean chuck roast1/2 sweet yellow onion, to taste2 tbsp chili powder (plus some to season roast)1 1/2 tsp cumin (plus some to season roast)1 tsp coriander (plus some to season roast)1/2 tsp dried oregano (plus some to season roast)1/2 tsp honeySea salt and freshly cracked pepper, to taste (plus some to season roast)3 cloves of garlic, minced1/2 cup of beef broth2 15 oz cans of diced tomatoes Other Ingredients:

Southwestern Sloppy Joes with Avocado Slices I had a craving for Sloppy Joes and Mexican food so I decided to combine the two and make Southwestern Sloppy Joes. I found a Cuisine at Home recipe that I adapted to suit my families tastes and utilizing the ingredients I had on hand. These Sloppy Joes were super quick and easy to make, they made the house smell terrific, and they tasted fantastic. 2 tsp olive oil1 lb lean ground beef (I used 93/7)1/2 small red onion, diced1 small jalapeño, seeded and diced1 tsp chili powder1 tsp paprika1 tsp oregano1 tsp cumin1 tsp garlic powder1 tsp corianderSea salt and freshly cracked pepper, to taste2 large cloves of garlic, minced5 small pearl tomatoes, diced1/3 cup of ketchup, more if needed1-2 tsp brown sugar3/4 cup frozen sweet yellow corn, thawed2 tbsp fresh cilantro, choppedHamburger buns, toastedAvocado slices Heat the olive oil in a large skillet over medium heat. Click here for a printable version of this recipe – For the Love of

Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce Pork Tenderloin and Caramelized Onion Enchiladas in a Homemade Enchilada Sauce My husband was in the mood for Mexican food so I made these enchiladas for dinner. I made a homemade sauce that turned out to be spicy, flavorful, and really delicious. Heat the canola oil in a sauce pan over medium heat. After the sauce has simmered for 30 minutes, blend the sauce with an immersion blender (or regular blender) until smooth. While the sauce is simmering, caramelize the onions. Preheat the oven to 350 degrees. Heat the remaining olive oil in the same skillet you cooked the onions in. Wrap the flour tortillas in a dishcloth then place into the microwave for 20-30 seconds or until the tortillas are pliable. Cover with tinfoil then place into the oven and bake for 30 minutes.

Cheesy Chipotle Chicken and Rice Right now is quite a traumatic time for my poor brothers. You see, the whole family is trying out being gluten-free right now to keep Dad and me company. This is apparently a problem from growing 16-year-old and 8-year-old boys. You see, they claim to be starving to death. You would think that that would be impossible with the amount of food I make, but apparently they can't survive without bread to pile their meat onto in hunger emergencies. "I'm as hungry as a maniac!" "You don't even know what a maniac is." "Isn't it an animal sort of like a buffalo?" Angry glare. That's when I know it's time to make these maniacs some food. I might be too lazy to make a batch of gluten free bread for you, but I can whip up some Mexican rice that you can keep in the fridge when you need to stuff your face with protein. This rice is great as a main dish or as a side if you leave out the chicken. P.S.

Peach, Chicken and Gorgonzola Balsamic Quesadillas with Arugula Pesto I have been on a quesadilla kick this summer and with all of the peaches around these days I could not resist making some peach quesadillas. There are probably a million different ways to use peaches in quesadillas and I was thinking of taking a slightly different route with mine. Instead of going with spicy salsas and guacamole I was thinking that the sweet juicy peaches would pair nicely with some tangy and creamy gorgonzola! Gorgonzola dolce is a particularly nice mild blue cheese that melts well but it does not have that nice stringiness that Monterey Jack or cheddar has and it will not hold a quesadilla together very well so I filled out the quesadilla with some mildly flavoured mozzarella. Feel free to drizzle on some extra balsamic reduction! If you want to save some time you could always skip the arugula pesto and just use a few leaves of arugula. Closet Cooking is now on Instagram! Peach, Chicken and Gorgonzola Balsamic Quesadillas with Arugula Pesto ingredients directions

Enchilada Veggie Quesadilla | Veggie Quesadilla Recipe Do you have a case of the Mondays? And if you are’t sure what that means, watch Office Space. Such a good flick! Mondays usually consist of catching up on emails, grocery shopping, laundry, and planning the rest of the week. Sometimes we just eat cereal, but I try to throw something together. Enchiladas and quesadillas are always welcome at our dinner table. These crisp quesadillas are covered with enchilada sauce, topped with veggies, and smothered in cheese. I am not going to lie, I am kind of excited for Monday now…as long as Open-Faced Enchilada Veggie Quesadillas are on the dinner menu. Make Monday a little better with Open-Faced Enchilada Veggie Quesadillas. Strawberry Salsa Recipe – Refreshing Sweet Heat Taste To Spice Up Spring! Strawberry Salsa – The perfect sweet heat recipe for spring! Served over grilled chicken! Fresh chopped strawberries – the star of the recipe! Mix ingredients thoroughly and enjoy! Here is a great little spring-time twist on traditional salsa! Since strawberry season is right around the corner here, and our local market is already filled with fresh berries from the south – we decided to mix up our traditional salsa recipe using strawberries and avocados. The taste is a perfect blend of sweet and savory flavors – with a nice finish of warm heat! Better yet – with the weather finally warming up enough to get some ‘serious’ work done outside – this is a quick and easy recipe to whip up – taking just a few minutes from start to finish. Ingredients: Instructions: Gently mix all ingredients in a medium sized bowl. Serve with cinnamon tortilla chips, or over top of grilled chicken, pork, or fish for a sweet and savory addition to your meal. Enjoy! Mary and Jim

Baked Wonton Tacos When I was a little kid, around every New Year’s, my mom and grandma would sit down and make Mandu {Korean version of potstickers or wontons} all day to make Teokguk {Korean version of wonton soup} and I’d just sit with them trying to help out. I remember trying to help out making my own Mandu, though not really successfully. Then my mom and grandma made their own mandu skins from scratch… And now… how grateful I am that I can get premade mandu skins so easily… although I think I should try and make my own skins sometime… It’s definitely on my to-do list. But until then, these premade wonton skins would do. I’ve been looking for ways to use these little yummies in different kinds of cooking. I’ve always used wonton skins for just wontons… Then I saw that you can use wonton skins for ravioli… So I thought there must be other ways to use the skins, too. When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. Baked Wonton Tacos

BBQ Chicken Salad This healthy, flavorful salad comes together so quickly and easily, and it’s guaranteed to be a hit with your entire family! After spending 10 days in Los Angeles with Jason’s family, it’s an understatement to say that we were both very well-fed with homemade Korean food and lots and lots of donuts. But now that the holidays are over and we’re back home, it’s time to shed that holiday weight! And what better way to shed some of that excess weight than with some glorious homemade salads, right? Now this BBQ chicken salad has been on my bucket list for years. That’s where this homemade version comes in. Plus, you can use your favorite Ranch and BBQ dressings and pile on those crisp tortilla strips because, well, let’s be honest. This healthy, flavorful salad comes together so quickly and easily, and it's guaranteed to be a hit with your entire family! Ingredients Instructions Heat olive oil in a medium skillet over medium high heat. Notes