Chicken and Pinto Bean Tacos

Alright, these tacos are heavenly. I made them a few weeks ago in efforts to break into the bean arena. They were a success, even with the kiddos. The recipe calls for corn tortillas, but I used flour because I like them way better. The taco toppings we used were sour cream, cheddar cheese, lettuce, and AVOCADO. The avocado made them so good! Happy painting...I mean cooking.

2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
Corn tortillas for serving

In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.

In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chili powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.

Serve chicken in tacos shells with tacos toppings.

Yields 6 servings.

This recipe is brought to you from the genius cooking mind of Rookie-Cookie.

Neil's Big Beautiful Muffins

I was supposed to post on Sunday but I never did. Also, I got this recipe (and most of my other one's too) when I lived out in NC with Crystal. So sorry Crys, but you'll see a lot of yours on here from me. This particular recipe was taken from a cookbook and modified by Neil. These are probably the best muffins I've ever had.

Neil’s Big Beautiful Muffins (from the American test kitchen family cookbook)

3 cups flour
1 cup sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups plain lowfat yogurt
2 large eggs
8 Tbsp (1 stick) unsalted butter, melted and cooled
1½ cups berries

Preheat oven to 375. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl and then fold into the flour mixture with a rubber spatula until just combined. Fold in melted butter. Fold in berries. Divide into muffin cups and bake until toothpick comes out clean with just a few crumbs attached, 25-30 minutes. Cool at least 5 minutes before serving (very important, the berries are REALLY hot).


Fiesta Lime Rice & Sweet Barbacoa Pork

Well hello lady friends! Tonight I have a super yum recipe to share. I was just going to share a nice summer fiesta rice recipe, but last night I made it hand in hand with some shredded Barbacoa Pork, and it was quite the hit, so I'll post both. Again, this rice is amazing on it's own, but if there's a man in your family, I'd bet he'd appreciate the added meat. {Personally, my favorite way to have this rice is with shredded grilled lemon chicken, but is also amazing with the pork. Can't really go wrong!} Here goes:

Slow Cooked Sweet Barbacoa Pork

  • 2.5 lbs pork loin roast
  • salt and pepper
  • garlic powder
  • 6 oz Coke zero
  • 1/4 cup brown sugar (unpacked)
  • 1/4 cup water
Step 2
  • 8 oz Coke zero
  • 6 oz can sliced green chilies
  • 8 oz tomato sauce
  • 1 chipotle chile in adobo sauce
  • 1/8 tsp garlic powder
  • 1/8 tsp cumin
  • 1/8 tsp chipotle chili powder (to taste)
  • salt and pepper to taste
  • 1/3 cup brown sugar (unpacked)

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1 to 1- 1/2 hours more. {This is when I start making the lime rice recipe. I take my sweet time chopping veggies so usually everything is done at the same time.. with maybe a little extra time to set the table and do a little relaxing before the pork is completed.}

Fiesta Lime Rice

* 3 cups cooked long grain rice
* 1 cup canned black beans, rinsed and heated
* 1 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
* 1 large tomato, diced
* 1 large scallion, diced fine
* 2-4 tbsp chopped cilantro (to your liking)
* 1 tbsp fresh squeezed lime juice {I usually cut up at least 4 limes for this, though, cause I'm a lime lover.}
* salt and pepper to taste

In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.

{I also served this with a little bit of cheese and some tortillas on the side. It's nice to rip up a tortilla on the side and wrap up each bite.}

Further proof of goodness is when someone passes out during or shortly after the big feast:

Love you girls.


Enchilada bake

We had this the other night for dinner and it was delicious and easy. I got the recipe from Picky Palate. It calls for precooked chicken, so be sure to factor that in for time.


*2 cups uncooked rice, white or wheat
*2 1/2 cups cooked, shredded chicken breast
*One 15-ounce can mild green enchilada sauce
*One 4-ounce can sliced black olives
*One 15-ounce can diced tomatoes
*1/2 cup sour cream
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*1 teaspoon Ground Cumin
*One 15-ounce can black beans, drained and rinsed
*2 cups shredded cheddar cheese
1. Preheat oven to 350 degrees and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
***Next time I make this, I'll probably mix in the beans and rice with the chicken mixture just to make everything a little more moist before putting it in the pan and topping it with cheese. I'd also switch out the diced tomatoes for a 1/2 cup of salsa.