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Category Archives: Entertaining Ideas

Loaded Nachos

Loaded nachos are a great treat!  It’s also a great way to use up fiesta left overs!

 

Warm up the ground beef in the microwave (or cook fresh ground beef with the taco seasoning).  Spread tortilla chips over a plate and sprinkle with shredded cheese and microwave until the cheese is almost melted.  Spread the ground beef over the cheese and microwave for a few more seconds until the cheese is completely melted.  Use any ingredients you have in the house to load up the nachos.  I used fresh tomatoes, green chillies, red onion, guacamole, sour cream and finely diced jalapenos.

 

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Fresh Salsa

Fresh salsa is so unbelievably delicious and simple to prepare.  It is way better than store bought because you can tweek it to your taste!

 

Fresh tomatoes

Red Onion

Fresh cilantro

Green Pepper

1 lime

Jalapeno

 

Chop the tomatoes, onion and green pepper in a small dice.  Chop the fresh cilantro and mix in with the tomatoes, onion, pepper.  Dice the jalapeno in very small pieces (this will help get the heat, but will hopefully not give a mouthful of spicy) and mix in.  Squeeze the lime over the fresh salsa.  If you want even more heat, you could do a dash of hot sauce into the mix.  A bit of salt and pepper gives extra flavor.  If you don’t want any major heat, leave the jalapeno out.  I did a bunch of “mild” without the jalapeno and then another with.

 

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Slow cooker chicken with peppers and onions

This chicken recipe is a bit like a fajita style, but done in the slow cooker.

1 or 1 1/2 chicken breast

1 green pepper

1 red pepper

1 small white onion

1/2 can diced tomatoes (I used fire roasted with green chilis)

1 cup chicken broth

1 TBSP Tastefully Simple Fiesta seasoning (or just use taco seasoning if you don’t have that)

 

Slice the chicken breast in thin strips.  Sprinkle and massage the fiesta seasoning into the chicken.  Place the chicken in the slow cooker and cover with the chicken broth and about 1/2 of a can of diced tomatoes.  Cook on low for about 5 hours (since the chicken is sliced so thinly, this gave it plenty of time to cook through.  After about 3 hours, add in the peppers and onions (I think if they were cooked for the full time, they would’ve become too soggy).

 

Voila!  A simple and flavorful meal that is simple and delicious 🙂

 

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Pork Carnitas

This pork is the bomb.com.  It is amazing because it’s done in the slow cooker and it only takes a few ingredients.  This pork is so amazing that a couple of friends took cupfuls home as a “snack” for the drive home haha (even after tupperware was offered).  I found this recipe on http://www.allrecipes.com, and used other reviewers advice and doubled the spice rub (which is how I’m listing it below).

It is rich and slightly sweet and overall completely yummy!

1, 3-4 pound pork shoulder roast (I used bone in roast)

1 tsp salt

2 tsp garlic powder

2 tsp ground cumin

1 tsp dried crumbled oregano

1 tsp ground coriander

1/2 tsp cinnamon

4 bay leaves

2 cups chicken broth

Mix together all the spices.  I used about a 3 pound roast with the bone in and was using a smaller crock pot, so I actually cut the roast in half.  This did work out well so that I could coat more of the roast with the spice mixture.  Rub the spices all over the roast, you want to make sure it is covered and that you really rub it in.

Place the bay leaves in the bottom of the pot and place the coated roast on top.    Pour the chicken broth around the roast, being careful not to rinse the spice mixture off.

Roast the pork on low until it shreds easily with a fork, about 10 hours.  The original recipe advised to flip the roast after 5 hours, which I did do (though several reviews said that this is unnecessary).  Carefully find and remove the bay leaves.  Some reviewers said to remove the pork, shred and place on a baking sheet and cook the pork on a fairly high temperature to crisp up the meat.  But, for my taco bar, I just shredded the meat and left it right in the crock pot.

Sooo delicious!  I will definitely be making it again very soon.

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Fiesta! Fiesta!

This post is LONG over due!  It has been a crazy and exciting couple of weeks for me, and I have been terrible about turning on my oven or computer!  The reason I have been so overwhelmed is because I got a new job!  I started at The American Heart Association and love it so far!  I’m getting a hang of the schedule, and am getting caught up here.

Luckily I have lots of goodies to post!  And appropriately, several of the upcoming posts are for a fiesta I had recently.  If getting a job with your dream organization doesn’t give cause for a celebration, I don’t know what does!

 

My sister and brother-in-law gave me 3 section crock pot (a completely fantastic Christmas gift!) and I had been itching for months to use it.  It is perfect for a taco bar!  I made pork carnitas, chicken fajitas, and ground beef for the tacos, chips and fresh salsa and guacamole and cheesy Mexican rice.  And a pitcher of margaritas (ok, it was 2 pitchers!)

 

I found sombreros a the dollar store, perfect for decor and fun props!  I used a table clothe with peppers all over it and red and white silver ware.  My friend and I both made some colorful tissue paper pom poms to brighten up my place.

 

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Mini Scrambled Egg Muffins

This was a really great dish to entertain with, it was easy to put together and was easy to put in the oven and forget about while I got other things ready.  You can customize this very easily, and just throw in whatever you like!  These also tastes great the next day after about 20 seconds in the microwave.  I think these would also freeze well.  I will probably be making a batch of these to freeze, soon and will confirm this theory!

This made 20 mini muffins.

8 eggs

1 TBS heavy whipping cream (I just had a little bit of this on hand, you could definitely substitute milk)

2 TBS mayonnaise

1/2 pound of sausage

1/2 can fire roasted tomatoes

1/4 cup cheddar cheese

Brown the sausage in a skillet.

Crack eggs into a large bowl and add the cream or milk.  Scramble gently.  Add in the mayonnaise (it helps give the eggs a nice puff while baking) and mix again.  Add in the sausage, cheese and tomatoes (I used fire roasted tomatoes with green chilies).  Make sure it is combined well, but don’t over mix it.  Line your muffin tin with only the foil cupcake liners.  Spoon in the egg mixture into the each opening, filling about 2/3 full.

Bake at 350 until they have risen a bit and are don’t give any wiggle in the middle when you jiggle the pan, about 20-25 minutes.

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Stuffed French Toast Sliders

These stuffed french toast sliders are incredibly delicious and very simple to make.  They are such a great serving size for a brunch; it would be a very easy recipe to multiple and make for a crowd.  You could do this with any type of fruit you want as the stuffing.  This was on the menu for a recent birthday brunch and it will probably be on the menu of every brunch I host in the future!

Slider rolls(1-2 per guests)

1 block cream cheese

about 2 TBS sugar

2 cups fresh strawberries, chopped in small bite size pieces

2 eggs

2 TBS milk

1 tsp almond extract

Using a long serrated knife to cut a pocket into each roll (it will look like it has a little mouth dying to be filled with sweet and scrumptious cream cheese and strawberries!).  Place cream cheese in a bowl and let it come to room temperature.  Mix sugar and cream cheese with an electric mixer until it’s whipped and fluffy and perfectly sweet.  Stir in the fresh strawberries until well incorporated.  Fill each roll with about 1 or 2 TBS of the filling.  In a large bowl or dish whisk the eggs and milk together until it’s bubbly and frothy.  Add in the almond extract and whisk again until it’s mixed.  Dip each roll into the batter and coat completely.  Heat the griddle to high (and grease or butter if yours isn’t nonstick).  Place each roll on the griddle.  The filling will ooze a bit, but it will harden a bit and stick to the roll.  Make sure you flip the rolls and get each side nice and browned.  Depending on the type of roll you have, flip it to each side (not just the top and bottom).  Serve with regular syrup or for a special treat with strawberry syrup!

They turned out really well, but I think the next time I make it I think I’ll brown them and then put them in a baking dish and bake them for 10 or 15 minutes to make sure that the filling and middle gets nice and cooked and warmed.

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