Beef and Kidney Bean Taco Salad

So, I have been cooking this simple meal for 12+ years.  Before my husband and I were married, one of my best friends would come over on a weekly basis - same night, just about every week.  She was not much of a cook, and I was still an amateur at the time, but I loved being in the kitchen even though I didn't have a ton of experience under my belt. I was determined to find good, quick and easy recipes and once I did, I would find myself cooking them again and again.  This was one of her favorites that she would request time and time again.  I loved her request because it was one of the simplest meals I could whip up in a jiffy, yet it was oh-so-good.  Just for old-time sakes, I used 'spicy doritos' to add some extra flavor and spice {as I always would make this recipe with spicy doritos}.  Since I find myself trying to steer clear of doritos anymore, I have lately used regular or blue tortilla chips {or none at all}.  I always top with store bought salsa, guacamole, shredded cheese and sour cream, but do as you may. I would suggest cheese and salsa, at the very least. 

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning 
• 1 {15 oz} can kidney beans, drained and rinsed
• 1 {4 oz} can diced green chiles
• 1 head green or red lettuce, rinsed and shredded into large pieces 
• 1 bag tortilla chips {try a spicy nacho if you are daring}
• shredded cheese
• salsa 
• guacamole
• sour cream

Directions:

1. In a large stovetop pan over medium-high heat, brown ground beef until slightly pink. Drain fat from beef. 
2. Place beef back into stovetop pan over medium heat.  Add taco seasoning packet with 1/2 cup water.  Mix well.  Cook until beef is no longer pink.
3. Add rinsed and drained kidney beans to ground beef mixture.  Add diced green chiles.  Stir to mix together.  Cover and cook on medium-low for 10 minutes or so, or until kidney beans are slightly softened.  
4. On a dinner plate, arrange a bed of tortilla chips topped with lettuce.  Spoon a desired amount of ground beef mixture onto lettuce bed.  Top with shredded cheese, salsa, guacamole and a dollop of sour cream.  

Enjoy!

Teriyaki Chicken Thighs with Sesame Seeds

This is a quick and easy recipe for teriyaki chicken. You can either marinate this chicken or prepare it right before you cook. You can have this dish on the table in 30 minutes or less. I whipped this chicken up in no time and served it with couscous and spinach. It was a healthy meal with a lot of flavor. 

Ingredients:

• 6 boneless, skinless chicken thighs, rinsed
• 2 tbsp teriyaki sauce
• 2 tbsp soy sauce
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1/4 tsp ground pepper
  
• sesame seeds, to top

1. In a large ziploc bag, combine teriyaki sauce, soy sauce, kosher salt, garlic powder and ground pepper. Zip and shake well to mix.
2. Place rinsed chicken pieces into bag and shake again to saturate. Marinate for at least 5 minutes {or place in fridge for longer marinating time}.
3. In a large non-stick stove-top skillet over medium-high heat, arrange chicken thighs evenly in pan with marinade. Cook chicken pieces for 8 to 10 minutes on one side, then flip chicken pieces over and cook for another 8 to 10 minutes, or until lightly browned.  Sprinkle chicken pieces with sesame seeds and cook for another 1 to 2 minutes. 

Enjoy!

Honey-Dijon Salmon with Walnuts

This is one of my new favorite ways to do salmon. The honey and dijon mustard gave the salmon just the perfect amount of flavor and the walnuts top this recipe off.  The few honey-dijon recipes that inspired me called for butter and bread crumbs, this is a lower-cal version that I put together my way. The olive oil and honey dilute the dijon just enough, so the mustard is not too overbearing and, with the honey, it is the perfect amount of sweet. I will be having this again for lunch today and I am sure I will be making this again very soon, as it was a hit. Just like most of my recipes, this was quick and easy and so, so good.

Ingredients:

• 1 1/2 lbs salmon, rinsed and cut into fillets {or 4 or 5 pre-cut salmon fillets}
• 1/4 cup Dijon mustard {I prefer Grey Poupon}
• 1/4 cup olive oil
  
• 2 Tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/4 cup chopped walnuts
• 1 tsp dried parsley

1. Preheat oven to 400 degrees. Line a shallow baking sheet with foil {large enough to wrap/cover salmon}.
2. Arrange prepared salmon fillets {skin side down} centered on foiled baking sheet. Set aside.
3. In a small mixing bowl, combine Dijon mustard, olive oil, honey, salt and pepper. Stir until well blended.
   
4. In another bowl, mix together chopped walnuts and parsley.  Mix together while crushing any larger walnut pieces.  
5. Brush each salmon piece generously with honey mustard mixture.  Sprinkle the top of each fillet with walnut mixture evenly. 
6. Wrap ends of foil around salmon fillets to create a tent.  {Scrunch all ends together, securing all sides, making sure foil is not touching the tops of the fish}. 
7. Place in oven for 15 to 20 minutes, or until salmon flakes evenly with a fork.

Enjoy!

Spicy Cashew Chicken and Broccoli

This is a fabulous stir fry recipe that is quick, easy and has a great spice to it. I serve this recipe over jasmine rice and it is oh-so-good. Makes for great leftovers, too.

Ingredients:

• 1 1/2 lbs boneless, skinless thinly sliced chicken breasts, sliced into 2 inch strips
• 2 to 3 broccoli crowns, chopped into florets
• 1 bundle scallions {about 6 to 8 scallions}, cut into 2'' pieces
  
• 1 tsp chopped or ground ginger
• 1 tbsp garlic, minced
• 1/4 tsp kosher salt
  
• 1/4 cup hoisin sauce
• 2 tsp Asian chili paste
• 3 tbsp sesame oil, divided
  
• 1/3 cup whole cashews
  
• 2 cups jasmine rice

1. In a medium pot or rice maker, prepare jasmine rice as indicated on package.
   
2. Coat a large pot or wok over medium-high heat with 2 tbsp sesame oil. Add garlic, ginger and kosher salt and cook while stirring for 1 minute, until fragrant.
3. Add chicken pieces and saute for 6 or 7 minutes, or until chicken is no longer pink.
4. Add broccoli florets and scallions and toss together with the chicken. Turn heat down to medium. Cover and cook until broccoli is tender {about 7 to 10 minutes}.
   
5. In a medium bowl, combine hoisin sauce, Asian chili paste and 1 tbsp sesame oil. Stir together until blended. Stir into pot and mix together with chicken, broccoli and scallions. Let flavors blend for another 10 minutes, turning heat to Low. Stir in cashews.
   
6. Serve over rice.

Enjoy!

Simple Mixed Green Salad with Chicken and Raspberries

Ingredients:

• 1 {5 0z} bag mixed baby greens, washed
  
• 1 1/2 cups cooked shredded chicken {I use pre-cooked rotisserie chicken from the market}
• 1/4 to 1/3 cup raspberry or dark cherry vinaigrette
  
• 1 cup fresh raspberries, washed
• 3/4 cup glazed or candied walnuts {I prefer Emerald Original Glazed Walnuts}
  
• 1/2 cup gorgonzola or blue cheese crumbles
• pepper
  

1. In a large salad bowl, combine baby greens and shredded chicken. Drizzle dressing over salad and toss well.
2. Combine raspberries, walnuts and cheese crumbles. Lightly toss again and serve. Sprinkle with pepper to taste, if desired.
   

Enjoy!

{Tip!} For salad dressing, I love Nordstrom's Dark Cherry Balsamic Vinaigrette dressing - you can buy it by the bottle in their cafe. Of course, it's not as easy to get my hands on it, so I also use Marie's Raspberry Vinaigrette dressing. They are both on the sweeter side, so you may want to use a little less dressing if you want less of a sweeter taste. Or, use whatever dressing you fancy.

Pork Chops and Apples

This is one of my all-time favorite recipes. I've been making this for years and every time I make it, it's always a hit. I love this recipe because there really is not much to it, as it takes very little time to prepare and cook. Not to mention, it has amazing flavor and is such an attractive dish to serve. I like to serve these pork chops in the center of a bed of mashed potatoes. With the apples and butter mixture to top, it makes for a heartwarming, tasty meal. 'Smashed potatoes' are a great pairing, too. Of course, these chops are just as wonderful on their own {without the potato as it's side-kick}, so, either way, you will enjoy this mouthwatering recipe.

Ingredients:

• 4 boneless pork chops, rinsed
• 1 stick butter {1/2 cup}, cut into 5 squares
  
• 2 tsp garlic, minced
• 1 tsp kosher salt
• 1/2 tsp pepper
• 2 apples, washed and cored and cut into 8 to 10 slices each {not too thin as they will get mushy. I leave peel on}.
  

1. In a medium skillet over medium-high heat, melt butter, garlic, salt and pepper together. When bubbles start to form, add pork chops. Cook pork chops for two to three minutes on each side, until the outside of the chop starts to turn white.
   
2. Combine the apples on top of pork and along side of pork in the butter mixture. Cover and cook for 10 to 15 minutes, occasionally turning chops and apples. For thicker chops, cook for 15 to 20 minutes.
   
3. Serve each pork chop with 4 to 5 apple slices on top. Use a ladle or large spoon to top the apples and pork with the extra juices from the pan {for flavor and moisture}.

Enjoy!

"Pork, also known as 'the other white meat', was introduced in the 1980's. This meat is safe to eat when cooked to an internal temperature of 160 degrees F and the juices run a very light pink."

Swiss Chard Cottage-Cheese Burger

This is one of me and my husband's favorite ways to do our burgers. I know it looks a little different, but you must try it. It's amazingly tasteful and so much better for you. Full of protein and goodness, I only wish I could get my kiddos to eat their burgers this way. I serve these beautiful burgers with a big pile of tator tots, I know it might not make a lot of sense, but that's how we like to do it in this house. =)

Ingredients:

• 1 lb ground sirloin or ground beef
• 2 tsp garlic, minced
• 1/2 tsp fresh or dried parsley, chopped
  
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1 or 2 heads red or rainbow swiss chard, cut into large pieces
  
• 3 tbsp olive oil, divided
  
• 2 tbsp soy sauce
• 1/4 tsp kosher salt
• 1/4 tsp pepper
  
• 1 large tomato, sliced into 4 to 6 rounds
  
• 1 1/2 cups cottage cheese {more or less}

1. Preheat grill.
   
2. In a large mixing bowl, combine beef, garlic, 1/2 tsp parsley, 1/2 tsp kosher salt and 1/4 tsp pepper. Mix together and make 4 patties.
3. Throw burgers on the grill and grill to your liking.
   
4. In a large skillet or wok over medium heat, add 2 tbsp olive oil, soy sauce, 1/4 tsp kosher salt and 1/4 tsp pepper. Add swiss chard pieces and saute until leaves are wilted and soft {like spinach}. Add tomato rounds and cook for another few minutes until tomato slices are slightly softened.
   
5. Using tongs, remove 1/4 amount of chard onto a plate, {letting sauce drip over pan before serving onto plate}. Place burger on top of chard. Spoon a large scoop of cottage cheese on top of burger. Place tomato slice on top of cottage cheese. Sprinkle with pepper and serve.
   
6. Go on serve each plate this way.

Enjoy!

Shredded Chicken Seven Layer Dip

What's game day without a great 7-layer dip? This is always a hit for football sunday, a party or alone as an appetizer. And, it's sooooo much better than the store bought versions {that I'm obviously not so crazy about}. This is such an easy dish to entertain with that you can whip up in under 10 minutes. You'll be happy you did {and everyone else will be happy, too}. Don't forget the tortilla chips!

Ingredients:

• 1 {16 ounce} can refried beans
• 1 cooked rotisserie chicken, shredded {breast meat only}
  
• 1 {16 ounce} container sour cream
• 1 {1 ounce} packet taco seasoning mix
• 4 avocados, peeled and mashed {add 1 tbsp lime juice with salt and pepper to taste, if desired}
• 1 {16 ounce} jar of your favorite salsa
• 2 cups shredded mexican or sharp cheddar cheese
  
• 1 {6 ounce} can sliced olives, drained {I use less than 1/2 the can}

1. On a large serving platter, spread the refried beans evenly. Spread the chicken pieces evenly across the top of the beans.
2. In a medium bowl, mix the sour cream and taco seasoning together until blended. Spread evenly atop the chicken pieces to cover.
   
3. Spread avocado mixture over the sour cream.
4. Top the layers with salsa and spread evenly.
   
5. Add the shredded cheese and sprinkle the sliced olives to top. You can serve this at room temperature or refrigerate to serve cold. Serve with tortilla chips.
   

Enjoy!

{Tip!} You can also garnish with 1/2 cup of chopped green onions to add color and flavor.

Pan Fried Lemon-Basil Pork

Such an easy recipe and great way to enjoy pork chops a little differently. I served these with a creamy Lemon Aioli, it was delish.

Ingredients:

• 4 boneless pork chops
• 1 cup italian bread crumbs
• 1/4 cup lemon juice
  
• 2 tbsp fresh or dried basil, minced
• 1 tbsp fresh or dried parsley, minced
  
• 1 tsp kosher salt
• 1/2 tsp pepper
• 4 tbsp olive oil, divided
  
• 2 cloves garlic {or 2 tsp}, minced

1. Pour lemon juice in a shallow dish or bowl. In a medium mixing bowl, combine bread crumbs, basil, parsley, salt and pepper. Mix together until blended.
   
2. Rinse pork chops. Dip pork in lemon juice, then bread mixture, coating evenly.
   
3. In a saute pan over medium-high heat, heat 2 tbsp oil and garlic until lightly browned. Add pork to skillet and cook for 7 to 10 minutes. Flip pork, adding the remaining 2 tbsp oil and cover. Cook for another 7 to 10 minutes, or until internal temperature reaches 160 degrees on thermometer or pork is no longer pink.

Enjoy!

{Tip!} Serve with the creamy Lemon Aioli ~ see recipe in 'Dips and Spreads'.

Baked Lemon Pepper Salmon

We eat a lot of salmon in this house and I love to bake it with fresh lemons and lemon-pepper. This is a great quick and easy recipe that is delish. It is light and healthy and has a great lemony flavor that incredibly tasty.

Ingredients:

• 2 lbs salmon
• 1 lemon
  
• 1 to 2 tbsp olive oil
  
• 1 tsp lemon pepper
• 1/2 tsp kosher salt

1. Preheat oven to 400 degrees.Rinse salmon and pat dry.
   
2. Place a large sheet of foil atop a large baking pan {make sure foil is large enough to wrap and cover salmon}.
3. Place salmon {skin side down} in the middle of the foil/baking pan and drizzle with olive oil.
   
4. Slice 4 thin round slices from lemon. With the remaining ends of the lemon, squeeze the juice all over salmon. Sprinkle the lemon pepper and salt evenly across salmon, rubbing to work into salmon.
5. Place the lemon slices across the top of salmon.
   
6. Wrap salmon with foil and seal.
   
7. Place in pre-heated oven and bake for 20 to 25 minutes, or until salmon flakes easily with a fork.
   

Enjoy!

Lemon & Oregano Chicken

The combination of Lemon and Chicken has to be one of my favorite things {in the food world}. I love this recipe. Last night I paired this chicken with my spinach and ricotta penne {see side dishes}. And, Voila! It was another perfect combo.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 1/2 cups italian bread crumbs
• 2 tbsp chopped fresh oregano {or dried}
• 1/4 cup lemon juice
  
• 1 tsp garlic salt
  
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

1. In a mixing bowl, combine bread crumbs, oregano, lemon juice, garlic salt, kosher salt and pepper. Mix together.
   
2. Pour the lemon juice in a shallow dish.
   
3. Heat olive oil in a saute pan over medium-high heat.
   
4. Dip chicken breast into lemon juice {covering all sides}. Then, roll chicken into bread crumb mixture, pressing bread into both sides of chicken. Transfer to saute pan.
5. Cook chicken for about 7 to 10 minutes on each side, or until chicken is cooked through.
   

{Tip!} Top each breast with a fresh lemon slice while cooking or top with parmesan cheese when serving.

Enjoy!

"Whenever possible, use fresh leaves of oregano over dried leaves. Fresh oregano has a superior flavor and is rich in vitamins and anti-oxidants like beta carotene, vitamin C, and folates. Although, they both will get the job done!"

Spinach Penne with Ricotta & Pine Nuts

This makes for a great side, entree or potluck dish. This recipe will serve 10 {as a side}. Cut this recipe in half for smaller serving size.

Ingredients:

• 1 {16 oz} box penne pasta
• 1 {10 oz} bag fresh or frozen spinach
• 1 cup ricotta cheese
• 1/4 cup shredded parmesan cheese {plus more for topping, if desired}
  
• 1 1/2 tsp kosher salt, {divided}
• 1/4 tsp pepper
• 4 tsp lemon juice
• 2 Tbsp olive oil
• 1/2 cup pine nuts

1. Cook pasta in large pot according to package directions, adding 1/2 tsp kosher salt to water. During last 3 minutes of cooking, add spinach to the pot. Let the spinach and pasta boil together while stirring. Drain together in colander.
2. Transfer pasta and spinach to large serving bowl. Add ricotta, parmesan, 1 tsp salt, pepper and lemon juice. Stir together.
   
3. In medium skillet, heat olive oil. Toss pine nuts for 2 to 3 minutes, or, until lightly toasted. Toss pine nuts into Penne mixture and stir together. Serve. Top with shredded parmesan {if desired}.
   

Enjoy!

"Pine nuts contain a rich source of amino acids and provide a good amount of dietary fiber. They also supply a good amount of vitamins and minerals, including iron, magnesium and vitamin A. So, pile them on!"