Friday, August 22, 2014

Chicken Fajita Burgers

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When my entire family went to the beach a few weeks ago, we decided that each individual family would pick a night to cook dinner so we didn't have to try to find reservations to accommodate all 13 of us every night. On my little family's night, I chose to make beef and chicken fajitas, guacamole and Mexican rice. The perfect set-up for a crowd. And it turned out perfectly.
When we got home I was still in a fajita mood since they turned out so great, but instead of making Chris endure the same meal two weeks in a row, I wanted to use the same ingredients in a new dish. I used the same seasonings, but mixed them in with ground chicken to make a burger patty. I topped the burger with my amazing guacamole and sautéed vegetables, and it was a huge hit. Perfect for these summer months, too. Enjoy!

Printable Recipe

Makes 4 burgers

For the burgers:

  • 1 lb. ground chicken
  • 1 egg
  • 1 cup Panko bread crumbs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • Dash of paprika
  • Dash of crushed red pepper flakes
  • 1 tbsp. lime juice
For the topping:
  • 1 tbsp. butter
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1 yellow onion, sliced thin
  • Guacamole
  • 4 slices cheddar cheese
  • 4 sandwich buns
In a large bowl, combine the ground chicken, egg, bread crumbs, garlic powder, seasoned salt, cumin, chili powder, paprika, red pepper flakes and lime juice. Use your hands to combine. Pat into 4 equal sized patties.

Place the chicken patties on a hot grill over medium heat and cook for 5 minutes. Flip and continue cooking for 5 minutes. Top with the cheese, turn off the grill, and close the lid to let the cheese melt. Remove to a plate.

While the burgers are cooking, heat a large skillet over medium heat. Add butter and allow to melt. Add the sliced peppers and onion to the skillet. Cook, stirring occasionally, until peppers and onions are tender, about 8 minutes.
Meanwhile, place the buns in a toaster and toast until light brown.

Top the buns with guacamole, burgers, and vegetables to serve.

Source: SK Original

Thursday, August 21, 2014

Healthy Solutions Spice Blends Review & Giveaway!!

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Healthy Solutions Spice Blends is a maker of 16 distinct spice blends that are recipe ready and made to cook with fish, beef, pork and poultry. They offer flavorful meals that can be prepared in minutes! I recently made the Shrimp Scampi using the spice blend packet and the dish was on the table in under 20 minutes! The flavors were amazing as one would even know this came from a spice pack!
They have a ton of spice blend options to try, too! Some flavors they offer are: Herb Crusted Tilapia, Shrimp Scampi, Cajun Seafood, Lemon Pepper, Sesame Ginger Tuna, Grilled Swordfish, Bold Beef Rub, Authentic Chili/Tacos, Hearty Beef Stew, Perfect Steak and Savory Meatloaf. Each packet also all have handy recipes right on the back for your convenience! Check out their website for additional details.
The spice blends are all natural and are mixed together using only the highest quality spices and made with no fillers or preservatives. This is exactly what I look for when feeding my little family. Amazing flavor is just an added bonus!

One lucky reader will be able to win some Healthy Solutions Spice Blends samples for themselves! Just enter using the widget below! Winner will be announced August 29th. Good luck!

a Rafflecopter giveaway 

Giveaway is open until Thursday, August 28thth at 11:55pm EST. Winner will be announced August 29th. Contest open to US residents only. Winner will be drawn at random and contacted by email. Winner will have 48 hours to respond before another winner is chosen. Good luck!!

Note: Healthy Solutions Spice Blends graciously provided me with personal samples and the samples for this giveaway. All comments and opinions are my own.

Wednesday, August 20, 2014

Brown Sugar Oatmeal Cookies

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Think chocolate chip cookies without the chocolate and with lots more brown sugar. That's basically what these cookies are in a nutshell. And the thing that gives chocolate chip cookies that amazing flavor is the brown sugar, already know what these cookies are going to be. Amazing, that's what. 
Sure, you can add in some chocolate chips or nuts if you really want to, but they really don't need it. They're slightly chewy and slightly crunchy and have just the right amount of sweetness. Serve these up with milk and they really hit the spot. Enjoy!

Printable Recipe


  • 1 stick salted butter, softened
  • 1 stick unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup packed light brown sugar
  • 2 tsp. vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3 cups old-fashioned oats
Preheat the oven to 350 degrees F.

In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.

Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer.

Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.

* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

Source: Adapted from The Pioneer Woman

Monday, August 18, 2014

Frozen Banana Hot Chocolate

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What do you do when you're craving hot chocolate, but it's 80-something degrees in the middle of August? Well, you make a frozen version! Obviously.

Brittany at We Heart Vegan became vegan not solely because of her love of animals, but also because she knows the effects some animal products can have on our bodies. So she decided to be proactive about it. I love her passion for vegan cooking and was really inspired by some of her meatless creations!
For the Secret Recipe Club, I chose to make non-vegan version of one of her recipes, mainly because I didn't have the vegan ingredients on hand. Frozen Hot Chocolate is a treat to have in the summertime and satisfies any chocolate craving you might have (which, for me, is on a daily basis). It's ice cold, frothy and the bananas are a sweet surprise. To make this truly vegan, substitute coconut milk for the cow's milk and you're set. Enjoy!

Printable Recipe

  • 4 1/2 tbsp. hot chocolate mix
  • 1 1/2 cups water
  • 1/4 cup 1% milk
  • 1 large frozen banana
  • 1 1/2-2 cups ice
  • Whipped cream or mini marshmallows, for serving (optional)
Put the water in a small saucepan and bring to a boil. Add hot chocolate mix and stir until combined. Set aside in the refrigerator or freezer to cool completely.

Once hot chocolate mixture is cooled, add to a blender along with the milk, frozen banana and ice. Blend until smooth.

Friday, August 15, 2014

Avocado Chicken Enchiladas

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I knew I was taking a huge gamble by making enchiladas with a white sauce since my husband is a lover of all things tomato-based. It was a gamble I was willing to take, even if it meant eating the whole tray myself. Chicken...and salsa...and sour cream...and cheese...and avocados...all for me? I could only hope...
Unfortunately he loved these just as much as I did, so I was forced to share. Using a rotisserie chicken made the filling a cinch to prepare, so the only really daunting task was preparing the sauce, but even that only took ten minutes. These enchiladas are creamy and decadent. The avocado adds a creamy texture to the filling and is a nice, refreshing contrast to the spicy sauce. Enjoy!

Printable Recipe


For the sauce:
  • 1 tbsp. butter
  • 1 jalapeño pepper, seeded and minced
  • 2 tsp. garlic, minced
  • 1 tbsp. flour
  • 1 cup chicken stock
  • 1 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup cilantro, chopped
  • 1 cup mild salsa verde
  • 1/2 cup fat free sour cream
For the enchiladas:
  • 3 cups Rotisserie chicken, chopped
  • 8 oz. Mexican blend cheese, shredded & divided
  • 1 small yellow onion, chopped
  • 3 avocados, peeled and chopped
  • 8-10 flour tortillas
Preheat oven to 375 degrees F.

In a medium sauce pan, melt butter over medium-high heat. Saute jalapeño and garlic for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. 

Add a small amount of chicken, cheese, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Repeat with remaining tortillas and filling.

Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Source: Adapted from The Novice Chef