Homestyle Chili
Is anyone else feeling like winter is never going to end this year? The snow really is beautiful, but I am certainly ready to feel the warm rays of sunshine on my face. I am confident that I am not the only one feeling this …
Author: ashleypacker
Coconut Chicken Stir Fry
I got this recipe from my friend Maren. She oozes all things health, beauty and goodness… and this recipe of hers is no exception. On a side note, I am going to throw out a shameless plug. Maren is the owner of M_Artistry and is …
Mexican Restaurant Style Salsa
During the months of August and September, I have sweet, vine-ripened tomatoes coming out of my ears. Making salsa with my garden tomatoes is one of my very favorite things to do! We eat a lot of fresh salsa during those late summer months. That is all fine and dandy until the Idaho weather turns bitter cold and fresh vine-ripened tomatoes are absolutely impossible to find. When those salsa cravings kick in the other 10 months of the year, when I don’t have a garden right outside my back door, I live by this salsa recipe here.
This recipe uses canned tomatoes, rather than fresh, making homemade salsa available to you any time of year, regardless of the season.
If I am being completely honest, I may prefer this salsa recipe over my fresh salsa recipe. It is amazing and will give any restaurant in town a run for their money.
| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 1 28 oz. can whole tomatoes with juice
- 2 10 oz. cans diced tomatoes with green chilis
- 1/4 medium onion roughly chopped
- 2 cloves garlic
- 2 jalapeños seeded and sliced
- 1/4 tsp. sugar
- 1/4 tsp. salt
- 1/2 tsp. ground cumin
- 1 C. cilantro
- 1 Lime juiced
Ingredients
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Instructions
- I prefer to make salsa in my food processor or Vitamix. I like the consistency of smooth salsa, without any large chunks. If you prefer a chunky salsa, can can opt to hand chop all ingredients, rather than blend them.
- Add the whole tomatoes, onion, garlic cloves, sugar, salt and ground cumin to your high speed blender or food processor and blend until smooth, approximately 10-15 seconds.
- Add the diced tomatoes with green chilis, jalapeño, cilantro and fresh lime juice and pulse until you reach your desired consistency.
Authentic Mexican Guacamole
Guacamole is a staple in Mexican cuisine. This recipe will give you perfect guac every time! This recipe uses real ingredients that you can find in any grocery store, any time of year. All you need is a bunch of cilantro, fresh tomatoes, ripe avocado, …
Lemon Crinkle Cookies
Do you love lemon? I am a sucker for anything lemon! Lemon bars, lemon cookies, lemon sour cream pie (side note: I have THEE best recipe for lemon sour cream pie, which I will share later)… if it is a lemon desert, I will eat …
Green Chili Chicken Enchiladas
You guys… these enchiladas are the ultimate crowd pleaser. I have never met a soul who didn’t love them. They are my go-to when I need to take dinner to a friend or neighbor.
You will more than likely have all of these ingredients in your pantry.
This recipe is also a great way to use up the leftover rotisserie chicken in your fridge. I personally love to use this https://thymesavorrecipes.com/recipe/shredded-mexican-chicken/ chicken in these enchiladas.
Take my word for it and MAKE THESE NOW.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 10 8" soft flour tortillas
- 2.5 C. chicken cooked and shredded
- 3 C. Monterey jack cheese shredded
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 C. Chicken broth
- 1 C. sour cream
- 1 7 oz. can fire roasted green chilis diced
Ingredients
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Instructions
- Preheat the oven to 350 degrees.
- Grease a 9x13" pan.
- Roll chicken and Monterey jack cheese into each soft flour tortilla and place into pan, reserving about 1 cup of cheese for later.
- In a sauce pan, melt butter, stir in flour and cook about 1 minute, until bubbly. Add broth slowly and wish until smooth. Heat over medium heat until thick and bubbly, about 5 minutes. Remove from heat.
- Stir in sour cream and diced green chilis. Pour over enchiladas immediately, then top with remaining Monterey jack cheese.
- Bake for 25 minutes.
Shredded Mexican Chicken
Print Recipe Shredded Mexican Chicken This shredded Mexican chicken is easy, delicious and so versatile. You can cook this in the Instant Pot or slow cooker. You really can use this chicken in just about anything. Try it in tacos, enchiladas, salads… you name it! …
Chicken Coconut Curry
This coconut curry is creamy, delicious, healthy and best of all… made is a single pot. You could also easily swap out the chicken for shrimp or any other meat of your choice. As an added bonus, it is ready and on the table in about 30 minutes, so ditch the takeout, your family will be begging you to add this to the weekly menu!
Italian meatballs and marinara sauce
This is a classic, delicious recipe for Italian style meatballs served with marinara sauce. You can serve this recipe over pasta, or on toasted french bread with melted mozzarella cheese for an amazing meatball sub. I prefer to double the recipe and serve over my pasta of choice for dinner, then use the leftovers for meatball subs the next day.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
Italian Meatballs
- 1/2 Lb. Ground Beef
- 1/2 Lb Italian Style Pork Sausage
- 2 eggs beaten
- 1/4 C. Italian Style bread crumbs
- 3 Tbsp. Parmesan cheese grated
- 1 1/2 tsp. basil
- 1/2 tsp. parsley
- 1 clove garlic pressed or minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 C. dehydrated onion
- 1/2 tsp. Oregano
Marinara Sauce
- 2 Tbsp. olive oil
- 1 sweet yellow onion chopped
- 5 cloves garlic
- 2 28 oz cans crushed tomatoes
- 1 16 oz can tomato sauce
- 1 Tbsp. sugar or other sweetener
- 2 tsp. basil
- pinch red pepper flakes
- 1 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp baking soda
Ingredients
Italian Meatballs
Marinara Sauce
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Instructions
For the Meatballs
- Turn your oven to broil. Line a baking sheet with foil and spray with nonstick cooking spray.
- Combine all ingredients using your hands, or a hand mixer. Shape into meatballs and place on prepared baking sheet.
- Place the baking sheet in the oven and cook for 8-10 minutes, or until the meatballs are brown and fragrant. The meatballs should still be pink inside, as they will finish cooking while simmering in the marinara sauce.
Marinara Sauce
- Heat olive oil in a large pot. Add the onion and garlic and cook until fragrant and onion is translucent. Add all remaining ingredients and combine. Bring to a simmer and add meatballs. Simmer on low, uncovered, approximately 25 minutes.
- Serve over pasta and sprinkle with parmesan cheese.
Instant Pot Mac N’ Cheese
If you have other mac n’ cheese recipes for your Instant Pot, you can throw them away, cause this is the only recipe you will ever need. This is a regular dish at our house. It is literally on the table in less than 15 minutes from start to finish and everything goes into a single pot, so the clean up is a breeze. Win win!! You will not find a smoother, cheesier recipe. As an added bonus, it is very easy to customize. Try adding jalapeño and corn or grilled chicken and barbecue sauce. Regardless of what your taste buds prefer, this recipe is a tried and true crowd pleaser.