Ranch Chicken Tacos

Tacos are one of our family's favorite dishes.  The kids request them frequently.  Usually, we have seasoned ground beef tacos in crispy shells.  Instead of our usual tacos, I served Ranch Chicken Tacos for dinner tonight.

Ingredients (printable recipe)
3 frozen chicken breasts*
1 packet McCormick taco Seasoning, divided
1/2 cup Light Ranch dressing (we like Hidden Valley)
1/4 cup Light sour cream
1 Tablespoon favorite salsa
8 (6 inch) corn tortillas
Shredded lettuce
1 Chopped tomato
4 green onion, sliced
1 cup shredded Colby-Monterey Jack cheese
1 (4 ounce) can sliced olives (optional)
1 avocado--peeled, pitted and diced (optional)
Directions
1. Place frozen chicken breasts in slow cooker.  Reserve 1 teaspoon taco seasoning. Sprinkle the rest of the taco seasoning on top of the frozen chicken in slow cooker. Cover and cook on high for about 4 hrs.
2. Combine Ranch, sour cream, remaining 1 tsp. Taco seasoning and salsa together in small bowl. Cover and refrigerate until serving.
3. When chicken is done and tender, shred in slow cooker with two forks.
4. Warm tortillas in skillet about one minute each side to make them pliable.
5. Place a scoop of chicken on the tortilla and top with lettuce, tomato, onion, olives, avocado, cheese and a spoonful of the Ranch dressing mixture.

*If you don't have time to wait for the chicken to cook in the slow cooker, use a rotisserie chicken. Shred the chicken and toss it with the taco seasoning in a microwave-safe bowl. Cover loosely with plastic wrap or wax paper. Microwave until heated through, about 2-3 minutes.

Adapted from Allrecipes

The frozen chicken breasts I use are enhanced with chicken broth.  As they cook they release liquid.  So, I didn't add any liquid to the slow cooker.  The chicken was ready to shred after 4 hrs. on high.  If they had cooked any longer, I would've needed some extra liquid, either water or broth, to keep the chicken from getting too dry.  If your chicken isn't enhanced with broth, add some liquid.  

Wanna Bite?

The Results...
How were these "new" tacos?  Muy Bueno!!!  Everyone liked the Mexican Ranch mixture on top.  It would be a very good dressing for a taco salad, too.  The chicken turned out very tender and seasoned just right.  The tomatoes, lettuce and green onions were crispy and fresh.  Everything piled on top of a warm, corn tortilla made one delicious dinner and lots of happy tummies.  We will definitely make these tacos again!

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Doll Cake

Once upon a time, there was a sweet little princess about to turn 5.  She wished for a pretty, pink, princess cake to celebrate.  {Poof}  The cake suddenly appeared!

OK, so it wasn't quite that easy.  But, this cake really wasn't difficult to put together.  I split the work into two days.  I baked the cake the day before her birthday and decorated it on her birthday.  So, I had more time to celebrate her big day!

Ingredients (printable recipe)
Cake
2 packages of cake mix, made according to directions 
Buttercream
1/2 cup Crisco 
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract 
4 cups powdered sugar 
Milk as needed (approximately 2-3 Tablespoons)  
Wilton concentrated paste in Pink 
Wilton #16 star tip
Decorating bags, couplers
Directions
Add 2 teaspoons vanilla into mixing bowl. Mix softened butter and Crisco. Then, add powdered sugar slowly (1 cup at a time) until mixed. Add milk until smooth. Makes about 3 cups. Set aside about 1 1/4 cups of white frosting. Add coloring to the rest of the buttercream and mix until even. I use toothpicks and dip them into the jar of concentrated icing paste. Add a little paste at a time until you get the shade you like.  
Instructions
Grease and flour a medium (1.5 L) and a small (1 L) glass bowl. Fill bowls with batter until they are a little over 3/4 full. Use remaining batter for cupcakes. Bake at 325 degrees F. in the center of the oven for about an hour or until the center feels set. (I found that the medium bowl needed an extra 5-10 minutes compared to the cake in the smaller bowl). Remove from oven. After 5-7 minutes remove cake from bowls. I used a serated knife and leveled off the tops first, so the cakes would sit flat. Let cakes cool on cooling rack (about 30 minutes). Wrap cakes in plastic wrap and stick in freezer for a few hours until really firm or let the cakes freeze overnight.  If you freeze overnight, I would make the buttercream the next day when you're ready to decorate.

Layer the small cake onto the larger cake with some white buttercream. With a serated knife trim any over hang. Fill in any gaps with more white buttercream. Stick either a clean Barbie doll or a Wilton cake doll in the center. Place white buttercream in bag with a #16 star tip. Starting at the middle of the waist, pipe stars down into a triangler shape (see photo). Place colored frosting into another bag also use a #16 star tip and pipe around the rest of the cake and onto the doll's body. Embellish however you like. I used some candy pearls on top and used my girls hair clip. Have fun!

Inspiration Favorite Family Recipes 

I placed the bowls of batter on a baking sheet before putting in the oven. Strawberry and Funfetti cake mix, yum!

Stacking the cakes together. There's some white buttercream in-between. Looking back, I wished I had evened out the cake better. Next time, I would carve out more cake to get a smoother looking dress and have less gaps to fill.

I filled in a few gaps with white buttercream. Freezing the cake really helps with the carving. The cake is firm so it doesn't tear as you carve it and there are much less crumbs to deal with!

I used Wilton's #16 star tip and simply piped stars everywhere to cover the cake and the doll's body.  Then, I used candy pearls on the top of the dress and found one of my girl's cute hair clips to use in the doll's hair.  All done!

So sad that it is now ALL GONE! :(

The Results...
A cake fit for a princess!  My little 5 yr. old LOVED it!!!  

This was my first doll cake, ever!  I'm not an experienced cake decorator.  Unless you count the trial and error of making birthday cakes over the years for my family in my kitchen.  I've never taken a class.  That would be fun, though.

With my lack of real experience, I set out to make this cake as simply as possible.  I only used one color to dye the buttercream and just one decorating tip is needed!  No special pans are needed, either.  Just the two glass bowls that I already had.  

I kept it simple, but everyone was still impressed!   

If you've never decorated a cake, here are some great tips from Wilton about making icing, using bags, etc....   



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Chocolate-Mint Ice Cream Oreo Brownie Cake

My oldest is 13 today!  We officially have a teenager in our family.  Where did the time go?  Seriously, how did my baby boy turn into a teenager!  And when did he get taller than me?! 

He's turned into a terrific teenager and I wanted to make something special for him.  When I came across this recipe I thought of my boy and his love of anything chocolate and mint.  He loves brownies and Oreos, too.  I decided this would be a perfect birthday treat for him!
  
Ingredients ( printable recipe)
1 box brownie mix, 9x9 pan size, but bake in a 9×13 inch pan*
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 Oreo cookies
1 8-ounce container whipped topping
Optional: Chopped Andes chocolate mints, shaved or curled chocolate or sprinkles  
Directions
1. Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Read package directions for brownies, but bake them a few minutes under the instructed baking time. This is important! Having them slightly undercooked will make them nice and fudgy when they’re frozen. Cool completely and place in freezer to chill.

2. Soften ice cream until you can easily stir it with a spoon. Let it sit at room temperature until softened, giving it a stir every 10 minutes or so. You should be able to easily stir it with a spoon, like frosting. Gently spread in an even layer over brownies. Place pan in freezer to chill.

3. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands.

4. Top with whipped topping and spread out into an even layer. If desired, sprinkle Andes, shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.

*One of the tricks to a great frozen dessert or ice cream cake, is making sure your layers are the right size so they soften at the same rate. You don’t want your brownie layer too thick, so brownie mixes that call for a 9×9 pan as the largest size option are perfect, when you cook them in a 9×13. Really any will work, even if it calls for a 9×13 pan, so don’t stress over that detail.  

Source Our Best Bites

  
The Results...
Very rich and chocolatey and minty!  Most importantly, our teenager approved!  He really enjoyed his birthday treat.  I made this the day before his birthday, so it had plenty of time to freeze.  The only thing we would change next time is not add the Andes mints on top.  This dessert is already so rich and the Andes mints were too hard when they froze.  Chocolate-Mint Ice Cream Oreo Brownie Cake is as rich and decadent as it sounds.  If you love chocolate and mint, then you'll love this dessert, too!  

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Chicken and Tortellini Soup

This weekend has been cool and rainy.  A change from the heat we had last week.  It's starting to feel more like fall although we'll be back to the 80's again in a few days.  With the temporary fall-like weather, I felt like making some soup. 

Ingredients (printable recipe)

8 carrots cut into bite sized pieces

10 cups chicken broth

1~19 oz. bag tortellini (fresh or frozen)

3 1/2 cups chicken, cooked and cut into bite sized pieces*

Freshly ground pepper and salt

Green onion 

Directions

1. In a large saucepan, simmer the carrots in the broth until tender, 12-15 minutes.

2. Add the chicken and heat through, stirring occasionally.

3. Add the tortellini and simmer until tender,  about 2 to 4 minutes.

4. Season with freshly ground pepper and salt as desired and sprinkle with green onion in bowls just before serving. Serves 8-10

*3 1/2 cups chicken is equal to about 2 med. chicken breasts. You could also use a rotisserie chicken.

Adapted from Real Simple

The Results...
This soup comes together quickly, especially if you already have some cooked chicken on hand or use a store bought rotisserie chicken.  This would be an easy and healthy meal on a busy weeknight.

Chicken and Tortellini Soup is good, but not outstanding.  We liked it, but no one raved about it, except my little 4 yr. old.  She loves tortellini and she loved this soup.  My husband thought it needed more flavor.  I would still make this again, but next time I'll experiment with some seasonings and maybe add some celery, too.  It's definitely worth a try!

Like tortellini?  Here's another tortellini recipe, Tortellini with Fresh Vegetables.

I share recipes at these linky parties.
 

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The Social Poets: Hurricane Adventure: Cooking by Candlelight on the Bayou

Hurricane Vampire Survivor Mousepad

The Social Poets: Hurricane Adventure: Cooking by Candlelight on the Bayou: From Denny:  Have you ever noticed that when you go off the grid your mind turns to comedy?  OK, during a hurricane the mind often slides on down toward dark humor.

After all, your brain is geared up to engage with technology and suddenly finds itself in total withdrawal.  And, it's a good thing that humor was created.  It's the best weapon in the human arsenal for survival.

I went off the grid for three days - and hot sweaty nights - during the very long week of Hurricane Isaac...


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No-Bake Chocolate Chip Granola Bars

Just in time for Back to School!  These granola bars could be tossed in a lunch box, eaten as an after school snack or a quick breakfast with a glass milk on those rushed mornings.  This recipe looks easy and I don't even have to turn on the oven.  The kids might be back to school, but it's still hot outside.

Ingredients (printable recipe)

2 cups quick cooking oats--not rolled oats!

1 cup crispy rice cereal
1/4 cup butter (1/2 stick)
1/4 cup honey*
1/3 cup packed brown sugar
1/2 teaspoon vanilla

4 Tablespoons mini chocolate chips

Cooking spray

Directions

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased (cooking spray works well) 8x8 pan and press out evenly, packing mixture together. Sprinkle with mini chocolate chips. Press chips down lightly with a rubber spatula. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature. 

*Spray measuring cup with cooking spray before adding honey. The honey will slide right out!

Update: We still love these granola bars. So much that I now double the recipe and use a 9x13 pan to have enough bars for our family of six.

Adapted from Lauren's Latest 

OK, you can see that the chocolate chips aren't completely set, yet. We couldn't wait!

The Results... 
Super easy to make and delicious!  I already had most of these ingredients on hand.  The first pan went so quickly, I had to make a second!  Everyone liked these, even my husband who isn't usually a granola bar fan.  This recipe is a keeper.  I know I'll be making these again and again!

I share recipes at these linky parties.

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Cheesy Chicken Spaghetti

It's week two of back to school.  Part of me likes getting back on schedule and part of me wishes I could still sleep in.  I am not a morning person.  I'm not at my best at 6am.  Occasionally, I make a hot breakfast before I send the kids off to school, but most of the time it's cereal and yogurt.  The kids don't seem to mind.  They aren't all that hungry in the morning anyway.  To make-up for my lack of cooking in the morning, I do cook a hot dinner each evening.  Cheesy Chicken Spaghetti looks like a kid friendly meal.  I hope my young food critics agree!

Ingredients (printable recipe)

3 medium boneless chicken breasts

1 can (10 3/4 oz) Cream of Chicken Soup

1 can (10 oz) Rotel Diced Tomatoes with Green Chilies

1 clove garlic, minced

1/2 tsp. onion powder

1 tablespoon butter

1 – 8 oz Velveeta cheese, cubed

8 oz spaghetti, cooked and drained 

Cooking spray

Directions

Cook and drain spaghetti, set aside. Cut up chicken into small, bite size pieces. In a large skillet melt butter. Then add the cubed chicken, minced garlic & onion powder. Cook over medium-high heat until chicken is done (no longer pink!). Stir in soup, cheese and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in the spaghetti noodles and pour into a lightly greased (I used cooking spray), 2 quart (8x8) casserole dish. Bake at 350 degrees for 30 minutes.

Source My Sweet Little Steiner Family

The Results...
Rich and cheesy!  We liked it.  I would serve this with plenty of veggies and/or fruits to help balance out the richness.  The Rotel gives this dish a little kick that younger kids might be sensitive to.  Our 4 yr. old thought it was spicy.  Using Mild Rotel or even a can of plain diced tomatoes would solve that problem.

After the cheese was melted and everything was heated through, I gave it a taste test before I put it in the oven.  I don't think this dish really needs to go in the oven.  It tasted pretty much the same either way.  But, while it was in the oven, I had time to get my sides ready.

This dish is a good candidate for a freezer meal.  Next time, I'd double the recipe and put a pan in the freezer for another day.  Just thaw and reheat in the oven.

Cheesy Chicken Spaghetti was mostly kid friendly (3 out of 4 kids approved).

This recipe is featured at Show and Share Wednesdays @ Semi Homemade Mom.



I also share recipes at these linky parties.

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