Recipe: Salsa Chicken Burrito Filling

Salsa Chicken Burrito Filling


“Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don’t want a mess at the table.”


Original recipe makes 4 servings

2 skinless, boneless chicken breast halves

1 (4 ounce) can tomato sauce
1/4 cup salsa

1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin

2 cloves garlic, minced

1 teaspoon chili powder

hot sauce to taste


  1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Credit: Photo and recipe shared by ALL RIGHTS RESERVED Copyright 2014


Recipe: Quick and Easy Chicken Spaghetti

Quick and Easy Chicken Spaghetti
1 (12 ounce) package angel hair pasta
1 (10 ounce) can diced tomatoes with green Chile peppers
1 (10.75 ounce) can condensed cream of chicken soup
3/4 (8 ounce) package cheddar cheese, cubed
 2 cups chopped cooked chicken breast

1/2 (4 ounce) jar sliced mushrooms, drained

salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
  2. To the pasta add the diced tomatoes with green Chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

Credit: Recipe from ALL RIGHTS RESERVED Copyright 2014



Closed: Cookbook Giveaway: Fast Fixes with Mixes

CookbookCookbook one
Hello Yall,
Spring is peeping out of the dark clouds here in Austin, Texas.
It is always nice to share and when I found this cookbook at Half Price Books I knew it was the one.
Did you ever wonder how to prepare food using all of those mixes you see at the grocery stores?
Me too, so I found these books, one for my collection and one to share.
Fast Fixes with Mixes has 314 delicious no fuss recipes for breakfast, main dishes, and desserts.
Each recipe is from their magazine Taste Of Home which I have enjoyed for years now.
Good Luck and Happy Eating,
Cookbook Giveaway:
Taste of Home Fast Fixes with Mixes
256 pages
Giveaway rules:
1.  Follow this blog
Just look for the follow at the top of the blog and click on it.
2.  Leave a comment.
Do you use prepared mixes when you cook?
Leave your email address or twitter handle so I can contact the winner.

U.S. residents only.   Winner will have 48 hours to contact me. Ends 4/26/14

Recipe: Caribbean Shrimp Salad

Caribbean Shrimp Salad

Juice And Grated Rind Of 1 Lime
3  tablespoons Olive Or Salad Oil
1  tablespoon Cider Vinegar
1   teaspoon  Honey
6  drops  Tabasco Sauce
3/4  teaspoon Salt
2  tablespoons  Chopped Cilantro Or Parsley
1   pound Cooked, Shelled Shrimp
15  ounce  Can
1   small Green Bell Pepper
1/2         Red Onion — Diced
2           Stalks Celery — Sliced
Thinly Sliced Lettuce
1/2  pound  Halved Cherry Tomatoes
Black Beans– Drained
Place lime juice and rind in large bowl.
Whisk in olive oil, cider vinegar, honey, Tabasco sauce, salt and cilantro.
Add cooked shrimp.
Add beans, green pepper, onion and celery.
Refrigerate until chilled.
Can be made a day ahead of time.
Serve on thinly sliced lettuce.
Garnish with cherry tomato halves.

Credit: Copyright © 2006 – 2014 HealthyHomeRecipes.Com. All rights reserved.

Recipe: Tuna and Olive Pasta Salad

Tuna and Olive Pasta Salad Recipe
Tuna and Olive Pasta Salad

  • 8 ounces (1/2 box) whole-wheat penne pasta
  • 1/4 cup store-bought pesto
  • 1 (6-ounce) can oil-packed tuna, drained
  • 1/4 cup pitted Kalamata olives


    1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

Credit: Recipe and photograph Copyright © 2014 Health Media Ventures, Inc. All rights reserved.

Health Tip: Eat Your Broccoli


I have been researching food from seed to table.
This article gives the benefits of eating broccoli,
Hope you benefit from this information as I know I will.
Don’t forget to eat your broccoli,

What are the health benefits of eating broccoli?
From a U.K. study shared in January 2014, this veggie has many health benefits.
It helps to prevent cancer, heart disease, and diabetes.
The compound glucoraphanin, found in cruciferous vegetables like broccoli, Brussels sprouts, and cabbage is the key.
Such veggies retunes cells so they can better defend against illness.

Tip: Freezing Fresh Herbs

Herbs one
Ice cube tray
Freezing Fresh Herbs
1.  Freeze leftover herbs in olive oil.
2.  Pull off leaves and place in an ice cube tray.
3.  Fill each tray containing leaves with 1 tablespoon olive oil.
4.  Stick in freezer until needed can store up to one month.
5.  Once cubes are frozen transfer them to a resealable freezer bag.
6.  When ready to use, toss a few cubes into a pan.

Credit: Photograph of the ice cube tray from Rubbermaid.
Tip from Sheri Silver, Irvington NY.

Co-Hosted Giveaway: Cookie Monster iPod Case

Giveaway: Cookie Monster iPod Case
Fits: Works with iPod Touch 4th generation Protect your iPod Touch from scratches, nicks, and short falls. Made from food grade silicone for safety. Appropriate for ages 3-93 years old. (DOES NOT INCLUDE A GAME SYSTEM iPod Touch.)

Giveaway rules:
1.  Follow this blog.
2.  Follow our sister blog, Southern Made In The Shade.
3.  Leave a comment with your email so I can contact the winner.

Giveaway ends on April 15, 2014 at midnight Central Time Zone.
Good Luck Everyone, Thanks for following both blogs!!

U.S. residents only. Winner will have 48 hours to contact me.
Credit: Blog supported giveaway so follow both blogs to enter. Co hosted by Southern Made In The Shade.

Recipe: Mediterranean Hummus

“>Mediterranean Hummus
Mediterranean Hummus
Hummus is a classic Middle Eastern dip, particularly Levantine Arab, which was made from mashed chickpeas, blended into tahini,olive oil, lemon juice, seasoned with some Arab spices and chilies, garnished with some tomatoes, olives, chili powder, and parsley.

1  can chickpeas or garbanzo beans (approximately 400 grams, drained, but save the juice)
3-5 tbsp. Lemon Juice
2-3 cloves garlic, crushed
1/2 cup tahini*
1/2 tsp. sea salt
1/4 cup chopped parsley
red chili powder
half dozen each green and black olives
1/2 – 1 teaspoon cumin (optional)
2-3 red tomatoes, chopped
1/3  cup extra virgin olive oil

* Note: Tahini – (tahina or t’hina) is a ground sesame seed paste. You can purchase this in some Indian Spice Stores.

1.  Combine the chickpeas, garlic, lemon juice, tahini, cumin, chili powder, and salt in a food processor then blend. Gradually add some of the chickpeas juice and scrape the sides occasionally, then blend again. Keep blending until you get a smooth consistency. (Note: Shake the bottle of tahini first to remix the emulsion before pouring into a cup).

2.  Place in a small or medium sized bowl, then create a shallow well by pushing the back of your spoon towards the bowl, leaving at least half an inch on the edge creating a rim, then turning the bowl like a wheel as you push your spoon at the same level. Just like on the photo above.

3.  Once you have created the well, pour a generous amount of olive oil into it. Place some olives, chopped tomatoes and parsley in the middle. Season with some cumin and red chili powder if desired.

Serve with pita, chapatti, naan bread, or any flat bread of your choice. You can refrigerate the rest of the hummus for a week. Just store in clean and dry container, cover and refrigerate for a week or freeze up to three months.

Credit: Recipe by  mhelhanee shared on

Recipe: Lemon Cappellini with Grilled Chicken

Lemon Cappellini with Grilled Chicken

1 Skinless, Boneless Chicken Breast
1/4 lb. Cappellini pasta
1/4 cup + 2 tablespoons Olive Oil
2 tablespoons unsalted butter, melted
1 lemon, zest and juiced
4-5 tablespoons fresh grated Parmesan cheese
5-6 leaves of fresh basil, julienned
1 tsp. fresh chopped oregano
to taste Fresh Ground Black Pepper
to taste Kosher Salt


Cut the chicken breast into strips about 1-2 inches wide. Place on grill or grill pan. Sprinkle with a little olive oil and some fresh ground pepper (if not already seasoned or marinated). Cook until chicken is no longer pink and done completely through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, basil, oregano and about 1/2 cup of the reserved cooking liquid. Sprinkle with grated Parmesan cheese and toss. Add the chicken, toss again and serve hot.

Credit: Recipe and photograph by sugarpies on