Archive for the ‘Cinco De Mayo’ Category

Chicken Chimichangas are one of my favorite’s that I order from our local Mexican restaurant. They are so flavorful and I love the mixture of cheese and chicken. I came across a recipe, which I heavily adapted to fit my food allergy, and also the recipe I found was more a crock pot meal, I made it into non crock pot meal. It was a much lighter version of what you would get in a traditional mexican restaurant. It was pretty good!


2 boneless chicken breast

4 ounces green chilies

1 teaspoon of cumin

1 teaspoon of onion powder

1 teaspoon of garlic powder

4 tortilla shells

1 cup shredded Mexican cheese

8 ounces salsa verde

1 cup sour cream


  1. Pre-heat oven to 425 degrees.
  2. Bring a medium saucepan to a boil, place in chicken breast and boil for about 10 minutes. Once done and cooked through, shred the chicken.
  3. Add the cumin, onion powder, garlic, and the chiles to the shredded chicken. Mix well.
  4. Add the cheese, mixing well again.
  5. Spray a large baking dish with cooking spray.
  6. Fill each tortilla with the chicken mixture, roll the tortilla up, tucking in the ends, and place seam side down, repeat for next three tortillas. Spray the tops and sides of the filled tortillas with cooking spray. Bake for 20 minutes.
  7. In a small saucepan, combine the salsa verde and sour cream.  Mix well and cook over medium heat until warmed.
  8. Serve the chimichanges with the salsa verde mixture over top.


Adapted from The Cookaholic Wife


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Yesterday was rainy, cold and just not a nice day, so spending extra time cuddling with Kiley on the couch, was nice as this meal was able to simmer all day in the crock pot. If you remember almost 2 years ago, I made this Salsa Chicken, you could easily follow this same recipe, or use the one I just made last night. Both are full of flavor and have just enough kick for me. Chris added some hot sauce we picked up in St. Lucia to his, but I really don’t think the dish needs any more flavor! I’ll apologize for the picture, I had to take with my I-phone because my SD card was missing, but now it’s found, I left in my computer! Duh, pregnancy brain =)


4-5 Chicken Breast  Tenderloins

1 can of salsa verde

1 cup of salsa

1 tablespoon ground cumin

2 teaspoons onion powder

2 teaspoons of garlic powder

1/2 cup of water

Salt & Pepper to taste

1 cup of  cooked brown rice

Shredded lettuce

Chopped tomatoes

Sour Cream

Mexican Shredded Cheese


  1. In a crock pot, add chicken, salsa verde, salsa, cumin, onion powder, garlic powder, 1/2 cup of water and salt & pepper. Cook on low for 6-8 hours. After chicken is done cooking, use a fork to shred it, place back in crock pot and keep it on warm.
  2. Before serving, chop lettuce and tomatoes.  Place rice on the bottom of the bowl, add chicken, lettuce, tomatoes, cheese and sour cream to bowls.
Adapted from the wonderful Joelen at What’s Cooking Chicago 

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My husband is from Buffalo, born, raised and bred, so when I see anything “Buffalo” in any recipe title, I usually make it no matter what it is. When I think of enchiladas though, I never thought about using a buffalo wing sauce instead of the traditional chicken mixture/sauce. I was super interested to try this and when I told my husband what I was making for dinner he automatically said “Yum.” See, it doesn’t matter what it is, but if has Buffalo in the recipe he is all about it with no further questions. Typically he ask a few questions, like what is in the recipe, how do you make it, etc.

Let me tell you, this recipe didn’t disappoint at all.  It was amazing! So juicy, flavorful, just yummy!


4 tortillas

3 chicken thighs, skinned and de-boned

1 cup red enchilada sauce

1/3 cup Frank’s Red Hot

1/2 cup Mexican blended cheese

3 ounces gorgonzola cheese


  1. Boil chicken thighs for about 10 minutes, till they are cooked through. Drain water, place in food processor and just pulsate for a second or two, so you have shredded pieces and not mush.
  2. Spray a 9×13 baking dish with non stick cooking spray.  Pre-heat oven to 375.
  3. In a separate bowl, mix together hot sauce an enchilada sauce.  Add the shredded chicken and 1/2 cup of cheese in another bowl, mix until it’s incorporated well. Pour in about 1/2 cup of the sauce mixture.
  4. Pour a small amount of the sauce mixture into the bottom of the baking dish. Take each tortilla fill it up with a few tablespoons of the chicken mixture, roll it up in the baking dish, making sure seam side is down. Once you have all the tortillas filled, drizzle the rest of the sauce mixture on top of them and sprinkle some of the leftover cheese on top. Bake for 20-25 minutes.
  5. As soon as you take them out of the oven, add the crumbled gorgonzola cheese to the top and serve
Adapated from Prevention RD.

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Two things. I love Mexican food and I love chocolate. Who would think to mix them together and make an awesome dish?  Well someone did! This dish has a spicy yet very light spicy taste to it.  It’s the perfect change to enchildia’s.I served this with a side of white rice and some tortillas! Perfect to wrap together!


1 tablespoon of vegetable oil

1 small onion, diced

3 garlic cloves, minced

1/2 tablespoon of cocoa powder

1/4 tablespoon of cinnamon

1/4 tablespoon of red pepper flakes

1/8 teaspoon of black pepper

1 cup crushed tomatoes

1 cup of chicken broth

1/8 teaspoon of salt

1 slice of bread, cut into small pieces

2 boneless chicken breast, cubed


  1. In a pan over medium high heat, combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, and black pepper. Saute for 2 minutes.
  2. Add tomatoes, broth, salt and bread and bring to a simmer. Add the chicken and return to a simmer.
  3. Cover the pan and cook for 12 to 15 minutes or until the chicken is cooked through.


Adapted from Womans Day,  from Rick Bayless.

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I thought about doing separate blog post for the three things I  made for Cinco De Mayo, but I figured I’d just put it all in one post!  I didn’t want to make something we’ve had before or at least the same variation of something we had before.  Of course, we’ve had tequila sunrises before, but they look so pretty that I wanted to make a post about them. So Happy Cinco De Mayo!

Tequila Sunrise:


2 oz Tequila

4 oz Orange Juice

1 oz Grenadine


  1. Pour in tequila first, then OJ, stir and then grenadine and watch the sunrise!

Taco Cups:

I had some multi grain tortillas in the fridge and I thought about making soft tacos, but as I said I was looking for a variation on something we’ve already had, so I thought, hmm what if I place the tortilla on a custard cup and bake it for a few minutes.  This was sort of an experiment, and it worked! The first picture is the tortillas on the custard cups before going into the oven.


After coming out from oven:





2 multigrain tortillas

1 tablespoon of olive oil

3 leaves of romaine lettuce shredded

1/2 cup shredded Mexican cheese

1/2 tomato, diced

1 lb of ground turkey

Taco seasoning

Sour cream, if wanted


  1. Pre-heat oven to 375 degrees. Brush olive oil over tortillas, drape over custard cups. Place in oven and bake about 5-7  minutes until they start to take the form of the custard cup and are crispy.
  2. Cook ground turkey, drain.  Add in taco seasoning and cook following directions on package. Meanwhile, cut up lettuce/tomato and cheese.
  3. Remove shells from oven and place all ingredients in shell.


Crescent Churros

I wanted to make some dessert related to Cinco De Mayo, I searched and found a few that I really liked and really wanted to make, but I decided I wanted something easier, so I searched for a bit and found this super easy recipe on pillsbury.com.  Add some vanilla ice cream to these and they are great!


2 tablespoons of sugar

1 teaspoon of cinnamon

1 can 4 oz Pillsbury crescent rolls

2 tablespoons of butter, melted


  1. Heat oven to 375 degrees.
  2. In a small bowl, mix together sugar and cinnamon. Melt butter in another dish. Unroll the crescent rolls.
  3. Brush tops of 1 rectangle with melted butter, sprinkle with about half of the sugar mixture. Top each with remaining rectangle, press edges lightly. Brush tops with melted butter.
  4. With a sharp knife, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times, place on ungreased cookie sheet.
  5. Bake 9 to 11 minutes or until golden brown and crisp.  Brush tops with any remaining butter and sprinkle with remaining sugar mixture.

Enjoy! There you have it, our Cinco De Mayo menu!

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