Creamy Cilantro Lime Chicken

What a gorgeous day it is here in San Antonio!!!! 

I don’t know about you, but it surely puts a pep in my step when the sun is out and Texas is behaving as it SEASONALLY should. 

#HELLOFALL

I hope pumpkins are adorning all of your front doorsteps and you are starting each morning with some pumpkin spice in your life!

Today I am bringing you another one pot meal because.. well they are SIMPLE and easy clean up!! that is how all of us mama’s like it??!! Am I right?

This dish is vibrant, zesty, full of flavor, and also just a few quick steps. 

You can catch my Cilantro Lime Chicken on Stories!!

Ingredient List:

4 skin on Chicken Thighs 

Butter

1 purple or yellow onion sliced

salt and pepper

chicken broth ( low sodium always)

juice of one lime

chopped cilantro ( handful)

red pepper flakes

heavy cream

olive oil

Method:

First season your chicken: I used S&P, chili lime seasoning, and some paprika

In a 5 1/2 quart dutch oven ( really any large pot will do)

start by browning your chicken in some olive oil or butter. Allow the skin on the chicken to brown and then set aside and wrap in foil ( to lock in heat).

Into the pot add your one cup of chicken broth, lime juice, 1/2 onion, cilantro, and red pepper. Cook on medium heat. marry these flavors together for about 4 minutes and then bring to a boil. allow this to boil gently for about ten minutes until the liquid is reduced just a little bit. Reduce the heat and add your cream and butter. Stir until the butter has melted completely. 

Next add the chicken BACK into the sauce and bake in the oven for 20-25 minutes or until fully cooked.

** If you like crispy skin turn the broiler on and broil it for about 5 minutes after the chicken almost done**

ENJOY!!!!

Cheesy Enchilada Meatballs

Good morning friends!!! I am hoping you all have some great plans this weekend since there is finally NO rain here in SA!!! Seriously I feel like it has been raining non stop...

We needed a break!

I have  been so excited to share this recipe and I know y’all are going to love it because 

HELLO

CROCKPOT!!!!

My family and I LOVE Mexican Food...in fact we eat at our favorite Mexican restaurant once a week!!! I am constantly trying to re create dishes that have the amazing flavors from all my favorite foods.. but without all the guilt. 

I have come up with a pretty basic meatball recipe that simmers in some yummy mexican spices and sauces ALL day!!! Top them with cheese and you have yourself a great low carb and healthy option!!!

Sounds good to me!!!!

Ingredients:

- 1 LB ground beef

- 1 onion ( chopped and sautee’d)

- 1 packet of low sodium Taco Seasoning

-2 cups grated cheese ( your choice) 

-1 can of red enchilada sauce

-1 can of diced green chillies 

- 1 egg

- 1 cup breadcrumbs ( optional)

Method:

In a  medium sized mixing bowl dump your meat, spices, egg, breadcrumbs, and cooked onion and mix well with your hands. Form into balls and place in your crock pot. Dump the red enchilada sauce along with the diced green chillies in as well. Cook on low for 6-8 hours and cover with the cheese. Top with either Chives or Cilantro :) 

You can serve these in a variety of ways

* Inside a carb sense taco ( found at HEB)

* Along Mexican Cauliflower rice 

* OR by themselves!!!

Seriously you cannot go wrong!!

Simple Meatballs

I hope you all are having an exceptionally great Monday!!!

Both of my kids are fast asleep and I am enjoying my FIRST cup of hot coffee while I type this recipe out :) 

I am starting off this week by sharing my favorite meatball recipe and even though I am sharing just my “base” meatball recipe, there are SO many ways to mix this recipe up and make it a variety of ways-) 

That is the great thing about meatballs- they are so versatile!!! 

For example this week I am actually making cheesy low carb enchilada meatballs IN THE CROCKPOT!!! <---- yes I will post that recipe too :) 

 You can make them Italian themed, mexican themed, greek themed, cheeseburger themed.. the sky is the limit. So I wanted to share just  my simple ole’ recipe and you can interchange them the way you want to! 

Here we go!

Ingredients:

1 lb ground beef

* If you are making a large batch of meatballs ( they freeze great too) then I would grab two different types of meat like an 80/20 and 90/10 that way you are mixing some lean meats in with a fattier one. Or you could even grab a sausage and mix with a meat that would switch the flavor up a bit and taste really great!

1 cup breadcrumbs 

1 onion chopped and diced

Worstechire

salt and pepper

fresh flat leaf parsley -chopped

1 egg

one large ball of buffallo mozzarella 

Method:

Start by sautéing your onion in some EVOO

While your onion is cooking add the rest of the ingredients to a medium sized bowl. When it comes to the Worstechire I just add a few glugs. You can eyeball exactly how much you want when it comes to that and it won’t make a big difference. Once the onion is done cooking add it into your bowl. Mix the mixture WITH YOUR HANDS! 

It really makes such a difference when you mix it really well with your hands I promise! Once the meat is mixed well take a golf ball size and flatten it into your hand. Add a pinch of the buffalo mozzarella and tuck it inside, making a ball. Line a baking sheet with foil and spray with cooking spray and place each ball on top. Cook at 400 degrees for 20 minutes! 

** You can either stop and freeze OR you can place the cooked balls in a pot of boiling marinara sauce for extra flavor!!!** 

I love these served over zoodles or spaghetti squash!!!

Spicy Squash Soup

Happy FRIYAY!!!!!!!

Today is actually my FIVE year anniversary y’all!!!! 
Seriously though when did I 
BLINK!!!!

When I think back on our five years I am truly in awe of where we are today. I know that five years isn’t 10 years or even 20..but you know what..every single year of marriage counts!! 

Marriage is not always easy.. it takes WORK, patience, and perseverance!!! You will not always be in the honeymoon stage.. you will grow together and learn and experience hard times BUT if you can learn to rely on God thorough both the good times AND the bad then you will survive any storm. 

And that my friends.. is a promise. 

When I look at our five years I see so much growth in us as a couple.. our faith has been magnified by our downfalls because we put God first! We have been blessed these past five years together and I smile as I remember:

Our first home, the bad crock pot dinners and cheap wine, the BEST neighbors ever who truly became our family, friends-givings on my moms hand me down dining table, teaching preschool and Brandon traveling ALL DAY LONG, date night ALL THE TIME because #nokids, our companion Colt and the walks in our old neighborhood, learning SO Much about each other, teaching the youth group at our old church, hosting women’s bible study nights, praying for a baby, Mexico trips, Cooking classes, back porch wine chats, changing careers, moving into our new home, pregnancy, the gift of a new baby, learning to be a SAHM, navigating parenthood, meeting some of the best mom friends ever, loving my husband as a father, surprise pregnancy number 2, experiencing God’s goodness and watching my family grow, beach trips, ranch vacations, the birth of our second baby, learning to juggle two babies..

Thanking God for this life. 


So in light of our anniversary I am posting one of my most FAVORITE fall recipes ever!!!!


Spicy Butternut Squash Soup

Friends.. whether you are newly married or have been married for 50 years.. pull out your dutch oven and make this soup tonight for your husband..pull out a cozy blanket and some wine and hangout together.


Ingredients:

4 bags of pre cut and pre washed butternut squash
1/2 onion chopped and diced
1 jalepeno pepper -seeded and diced
1 can of evaporated milk
salt and pepper
cumin
1/2 cup of light brown sugar 
2 celery stalks chopped and diced
2 cups low sodium chicken broth
sour cream

Method:

 in a dutch oven- start by steaming/boiling your butternut squash until fork tender. Drain and place back into the dutch oven. Mash the butternut squash completely and add the rest of the ingredients to the pot. Simmer on medium for about 30 minutes. Take an immersion blender and blend until soup is creamy. simmer for another 15 minutes. Serve in a bowl while hot and top with a dollop of sour cream 

ENJOY!

and for fun....


a tiny glimpse at the past five years :)

Italian Veggie Bake

Good Morning!!!! 

If you are reading this from Texas then I have some GOOD news for you :) While reading the weather this morning, I saw an answer to my prayers!!! Heading our way, this coming weekend, will be some COOL weather! I’m talkin’ low 50’s and high 60’s!! YES!!! 

Bust out those scarves ladies..and probably your boots and #ALLTHEFALL because Texas is finally getting on board with October. 

Finally. 

So you can expect some amazing fall soup and crockpot recipes in the near future!!!

However, for today I wanted to share this wonderful recipe that I created back in COLLEGE!!

Perfected over the years, I have created a dish that is not only full of healthy veggies but FULL of fall flavor!!! 

I love to make this on a Sunday mostly because it requires a BIT of prep time and I usually have an extra set of hands AKA daddy to help with the kiddos :)

* I found my love for cooking when I was 17. My girlfriends would spend the night and I would wake up early to make them home made pancakes. I branched out a bit in college and started trying dinners...some were major fails but this specific one ^^^ was a hit!! Over the years I have added extra veggies and also a bit of protein but it is always a hit and really gives you that comfy fall happy feel :) 

Enjoy!

Italian Veggie Bake

preheat oven 425

Ingredients:

1 eggplant peeled, salted, and diced

1 zuchinni-chopped

1 squash-chopped

1 medium yellow onion-chopped and diced

1 jar of tomato basil sauce

1/2 bag of spinach

fresh basil

fresh mozzarella

shredded mozzarealla

polenta -sliced

mushrooms-washed

1 lb ground beef

italian seasoning

salt and pepper

baby heirloom tomatoes

* TIP* -Before chopping your eggplant you should completely remove skin and salt the eggplant rounds for 20 minutes. This process will draw out any bitter juices. Pat dry and continue to chop them. 

Method:

Start by sautéing your vegetables ( mushrooms, zucchini, squash,eggplant) in a dutch oven with some olive oil and salt and pepper over medium high heat.

In a separate pan- brown your meat and onion. 

Drain meat/onion and add to dutch oven once veggies are browned.

Pour in your sauce and stir..continue to cook on low/medium heat. 

Add spinach, a bit of fresh basil and a dash of red wine..continue to simmer on low for 5-7 minutes.

While ^^^^ that is simmering slice your polenta and place in a casserole dish.  Once your meat and veggie mixture has come to a low boil then it is time to pour into the casserole dish over the polenta slices. Top off with shredded mozzarella and thick slices of buffalo mozzarella. Slice some baby heirloom tomatoes and place those on top along with some strips of fresh basil. Bake for about 15-20 minutes or until the cheese is completely bubbly!!!! 

Perfect for Sunday Supper!!!!!

Crockpot Stuffed Bell Peppers

Good Morning Friends!!!!

I am coming at you today with a simple recipe that allows the crockpot to do all the work!! Who doesn’t love that?? I posted this recipe on stories a few nights ago and decided to blog this particular recipe because many of you were asking about it!!

I just have to say.. I started this blog four maybe five years ago and literally didn’t share it with ANYONE! Now I have reached out just a little bit and shared it with my friends on Facebook and Instagram.. since doing so, I have received so much positive feedback! Just seeing my friends and family post my recipes and tag me in their posts makes me SO happy!!! I am grateful for that!

Crockpot Stuffed Peppers

Ingredients:

4 Bell peppers-tops cut off and insides clean

enchilada sauce

1 lb ground beef

1/2 large yellow onion 

fresh shredded cheddar 

already cooked spanish rice or quinoa

Salt and Pepper

sliced avocado for topping

Method:

In a large bowl add your ground beef, chopped yellow onion, enchilada sauce, rice, cheese, and season to taste. Mix this very well and then stuff into the bell peppers.

To your crockpot add one inch of water and se the peppers inside. Put the lid on and set it for about 6 hours on low..

walk away...

I KNOW! It doesn’t get any easier!!!

My style of cooking isn’t a ton of steps..one thing I will promise and will ALWAYS be consistent with is that my meals are quick..and they are easy. I get it, we all have babies, jobs, side gigs, families, commitments...and nobody really has time to dig deep in the kitchen and get flour on her nose!! I hope y’all enjoy this one!!!

Salsa Fresca Chicken

Happy October 1st!!!!!!

Also known as official Pumpkin Month!!!!!!

I am so excited October is finally here.. this happens to be one of my very favorite months!!!!

I am up early this morning and decided that while both of my kids are sleeping and I am able to drink some HOT coffee I would blog about one of the easiest and best little recipes that I have made recently!!!! It is called 

SALSA FRESCA CHICKEN

It is a perfect go-to weeknight meal that you don’t have to over think. I paired mine with cilantro cauliflower rice but you can do fresh corn tortillas or regular rice too!!!!

Ingredients:

4 skin on chicken thighs

store bought or home made pico de gallo

shredded monterrey Jack cheese

avocado

cilantro

limes

S&P

Garlic Powder

Method:

preheat oven 400 degrees

Start by seasoning your chicken and quickly browning the thighs in a hot skillet with a little bit of butter- this just helps get the skin to crisp up and helps to cook it more evenly while in the oven.

Set chicken on a plate and top with fresh pico and monterrey jack cheese

Bake for 30 minutes or until chicken is DONE!

Top with fresh avocado, lime wedge, and squeeze a pinch of lime.