Tag Archives: weeknight meal

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Instructions
Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!

-M

Easy Enchiladas

10 Jun

Another easy weeknight meal! Spice alert… these pack some serious heat. I wasn’t expecting it but you can actually adjust this by buying or creating a more mild salsa verde. This takes about 10 minutes to prepare – literally! and then an additional 20-30 minutes to bake.

Here’s what you need:
Rotisserie Chicken, Shredded
Pepper jack or Mexican Blend Shredded Cheese (1 bag)
Flour Tortillas (soft)
1 jar of Salsa Verde (or create your own) – found in the ethnic/mexican section of supermarket

Instructions:
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray and set aside. Spread a small amount of salsa verde on the bottom of the baking dish (enough to coat the bottom lightly). To assemble the enchiladas, in the center of each tortilla place a handful of shredded chicken and shredded cheese. fold the enchilada over by one side, and then another and then place fold side down in the baking dish. They can overlap that’s fine! Repeat this until the dish is full, then pour salsa verde over the top and cover enchiladas with cheese. Place into the oven and bake for about 20-30 minutes or until cheese is melted.


Serve and enjoy!

Weeknight Dinner Alert! Balsamic Hanger Steaks

27 May

So the other day my husband Dave mentioned he wanted a hanger or skirt steak for dinner. During my weekly planning I decided let’s try it. I came across Michael Symon’s marinade from the Chew. I made a few alterations but it came out really good! Making steaks without a grill can be really intimidating (after previous epic fails using the broiler). Apprehensively, I gave it a try. I ended up using a hanger steak. See below and give it a try for yourself!

FYI – I used a Calphalon Square Grill Pan like this one. I know a lot of people tout using cast iron skillets, and that would work just fine too but I don’t have one yet. If using a cast iron skillet, make sure to preheat the skillet really well (at least 5 minutes) as the steak needs to be grilled on medium-high heat.

Ingredients:
1 1/2-2 lb Skirt Steak (or Flank, Hanger)
3/4 cup balsamic vinegar
1/3 cup light brown sugar
3 cloves of garlic (smashed)
1 tbsp dried or fresh rosemary
1 tsp chili flakes
1/3 cup olive oil and more later for grilling
Montreal Steak Seasoning

Instructions:
Season the steak liberally with the montreal steak seasoning (or salt and pepper). Place in a ziplock or resealable bag. Start creating the marinade in a medium bowl – whisk together the balsamic, sugar, garlic, rosemary, chili flakes and olive oil. Pour over the steak and marinade at least 3 hours or overnight (even better). When ready to grill, preheat the pan until you see smoke coming from it – usually happens on medium-high heat with a bit of olive oil on it. Remove the steak from the marinade, pat down the excess marinade (steak should be slightly dryer) and drizzle one side with olive oil. Don’t be afraid of the sizzle – put the steak down on the pan and let it sit to get up a nice color. It will look “burnt” but thats not actually the case. It’s the coloring that has to happen for the meat to tenderize. Depending on the size of your steak, leave it to grill about 3-5 minutes on each side. Once done, set the steak aside on a plate and let it rest for 10 minutes (let the juices from the pan drip right onto the steak when you transfer to the plate). Finally, slice against the grain in small 1/2 inch slices and serve.

FYI – I served this with homemade mac and cheese and fresh boiled corn. For the homemade mac and cheese recipe click here – I did everything except bake it. I also skipped the egg altogether. Everything came out so good, so flavorful and super delicious! This would be great for a crowd or just for a weeknight dinner. Everything took me about an hour (minus the overnight marinating)

FullSizeRender

-M

Chicken Pineapple Stir-fry

28 Mar

Now that I’m pregnant I’ve been having these ridiculous cravings for the most random things. On my list this week was a Thai inspired chicken pineapple stir-fry. I wanted something tasty but not too heavy or greasy. It came out just right!

Ingredients
1 lb chicken breast, cut into 1 inch cubes
1 tbsp fish sauce (found in the Asian section of the ethnic food isle)
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp lime juice
1-2 tsp minced garlic or garlic powder will due, eye about this amount
1 tbsp red pepper flakes
1 red pepper cubed
1 green pepper cubed
1 orange pepper cubed
1/2 cup of pineapple chunks (if buying canned, get it in juice not syrup)
1/2 cup of sweet chili sauce (found in the Asian section of the ethnic food isle)
Small amount of oil for the pan (I used olive oil, whatever works enough to coat the pan lightly!)
Jasmine Rice – cooked per package instructions

Directions
In a medium sized bowl, add the fish sauce and cornstarch to the cubed chicken and toss it evenly to coat. Set aside.

On medium high heat in a deep non-stick pan, heat the oil. Add the garlic and red pepper flakes and stir for a few seconds. Add the cubed peppers and pineapple chunks and cook for 5 minutes, until everything is soft and fragrant. Lower the heat to medium-low and add the chili sauce and mix until warmed throughout, for about another 3-5 minutes. Move the mixture to a bowl and set aside.

Increase the heat of the pan to medium and add another coat of oil to the pan if needed. Cook the chicken until lightly cooked on each side. Add soy sauce and lime juice, stir, and chicken through. Add the pepper mixture back to the pan and stir fry until well blended.

Complete this dish by serving with jasmine rice. So good! Enjoy…

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-M