Cheesy Taco Rice

Recipe

1 lb of ground beef

1/2 tsp salt

1/4 tsp cayenne

2 tsp chili powder

1 tsp each of cumin, dried cilantro, black pepper

1 diced onion

1 TBSP of minced garlic

1 10 oz can of Rotel

1 8 oz can of tomato sauce

1 1/2 cups of beef broth

1 cup of long grain white rice (uncooked)

2 cups of shredded cheddar cheese

Steps

-brown ground beef in a skillet on medium high heat, add all seasonings, and the onion

-let that cook until beef is cooked through and onions have softened

-drain any grease from the skillet

-add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice

-stir well, cover with a lid, and cook on medium low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through)

-top with shredded cheddar cheese and let melt or pop in the oven on broil

-serve and top with fresh pico & tortilla chips 

-Can also serve on tortillas like a burrito

Pico Recipe

4 small tomatoes, diced

1/2 onion, diced

1 jalapeño, diced

1/2 a bunch of cilantro

2 limes, squeezed

Salt and pepper

Lemon Garlic Parmesan Chicken

 

• 2 lbs boneless skinless chicken thighs
• 1/4 cup olive oil
• 1 large lemon, juiced (2 tbs)
• 4 cloves garlic, minced
• 1 tbs honey
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp chili pepper flakes
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

• Preheat your oven to 400℉ or your air fryer to 375℉.
• Rinse and pat dry your chicken pieces. Transfer to a ziploc bag.
• In a small bowl, combing the olive oil, lemon juice, honey, garlic, spices, salt and pepper to taste and grated parmesan. Whisk together. Transfer 3/4 of the mixture to the ziploc bag and close the bag. Swoosh everything around to coat the chicken. Refrigerate for atleast 30 minutes to overnight. Reserve the remaining 1/4 of the mixture in the fridge for serving!
• Place the chicken on a baking sheet and bake for 17-20 minutes. Air fry for 12 minutes.
• Top the chicken with the remaining marinade to serve and dip.

Creamy Chicken and Gnocchi

 

• 2 large chicken breasts sliced into cubes

• 1/2 cup of flour

• 1/2 tsp each of salt, pepper, paprika, garlic powder

• 2 TBSP olive oil

• 2 TBSP butter

• 2 TBSP of minced garlic

• 1 cup of chicken broth

• 1 cup of heavy cream

• 1 cup of Parmesan cheese

• 1/2 tsp each of oregano, thyme, and red pepper flakes

• 1/3 cup of chopped sun dried tomatoes

• 1 pack of gnocchi

Start by slicing up 2 large chicken breasts into cubes. Then, mix together ½ cup of flour, ½ teaspoon each of salt, pepper, paprika, and garlic powder into a bowl or your Better Breader Bowl if you have one! I use mine all the time! Next, coat your chicken breasts in this flour mixture and shake off any excess flour.

Then, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a skillet on medium heat and place the chicken into the skillet. Cook the chicken for about 4-5 minutes on each side until they are golden brown and reach an internal temperature of at least 165º. Once the chicken is cooked through and you’re sure it won’t kill anybody, take it out of the skillet and set it aside on a plate.

Into the same skillet, add 2 tablespoons of minced garlic, ⅓ cup of chopped sun dried tomatoes, and 1 cup of chicken broth. Then, lower the heat and add 1 cup of heavy cream and 1 cup of parmesan cheese to the skillet. Stir frequently and then add in 1 teaspoon of crushed red pepper flakes, and ½ teaspoon each of oregano and thyme. Stir everything together well and let simmer.

Add one 19 oz package of Gnocchi to the skillet and cover and let cook for a few minutes. Once the gnocchi is nice and tender, add the chicken back into the skillet and stir until everything is coated in the delicious, creamy sauce.