Wednesday, September 26, 2012

Crispy Southwest Chicken Wraps

This is my new favorite meal. I can not get enough of it! I eat it for lunch and dinner almost every day. It could be because I'm pregnant... but my family seems to really like it also. I love that I can make a big batch of the filling and have it in the fridge ready to make up the wraps anytime of day or night... and I have to admit... I've made a few in the midnight hours before. Easy and delicious! My kind of recipe.

From Mel's Kitchen

Southwest Chicken Wraps


1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Tuesday, September 11, 2012

Zuppa Toscana

It's that time again. Time for delicious soups and warm breads. Although I am a complete summer girl and love summer best, sometimes fall is a nice change... especially since I have been sweating constantly for the past 2 months. Being pregnant in the summer is not fun! This soup was absolutely perfect. My whole family loved it. There wasn't even any leftovers for lunch the next day. Tragic, but a sure sign of success.

Zuppa Toscana


  1. 4 slices bacon, diced
  2. 1 lb ground hot Italian sausage
  3. 1 large yellow onion, diced
  4. 4 cloves garlic, minced
  5. 4 cups (32 oz) chicken stock
  6. 3 cups russet potatoes, cubed
  7. 3/4 tsp sea salt
  8. 1/4 tsp freshly ground black pepper
  9. 2 cups kale, in bite size pieces
  10. 1 cup heavy whipping cream
  11. parmesan cheese, grated
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.
Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving

Sunday, September 2, 2012

Mexicorn Dip

I found this delicious dip on Pinterest. I served it at a family reunion and the bowl was licked clean. A couple of weeks ago, I hosted Bunco night and made it again. I have already had 5 people request the recipe. It's definitely a keeper. It seriously is so good.

Mexicorn Dip

  • 2 cans (11 Oz. Can) Mexicorn, Drained
  • 1 can (4 Oz. Can) Chopped Green Chiles
  • 1 whole Bell Pepper, Chopped
  • 3 whole Green Onions, Chopped
  • 2 whole Jalapenos, Chopped (without Seeds)
  • 8 ounces, weight Shredded Cheddar Cheese
  • 1 cup Sour Cream
  • 1 cup Mayonnaise

Mix all together. Chill in refrigerator until ready to serve. Serve with Fritos.