This week...

I completely failed at choosing an ingredient for this week but I do have a favorite recipe I have to share.

It's called Beef stir-fry but I call it 

Beef and Broccoli

Beef and Broccoli before adding the sauce mixture.

Here is the link to the recipe...you must try!

http://allrecipes.com/recipe/campbells-kitchen-beef-stir-fry/detail.aspx

It's such a simple and delicious dinner! I have to make it for Isaac at least once every two weeks, and I always make sure to make enough for left overs.

:)

Baby oil, BABY!

So here is another little tid bit I learned from a friend this past year.

I tend to get razor burn, a lot. Especially during the summer when I am encouraged to shave more, due to bathing suit time, shorts and sleeveless shirts. 

I cringed at the thought of jumping into a pool and having the razor burn catch on fire from the chlorine! OUCH!

So, as recommended, I decided to give baby oil a try. 

I just applied it right after a shower before I toweled off. 

Come to find out there are directions on the Johnsons Baby oil bottle for adult use. 

Silly me. 

Once I started this regiment, razor burns never show up anymore and I have silky smooth skin!

It's a common home staple for all you moms out there...so how can you go wrong?

Ingredient of the Week: Friday

It's Friday! 

Today I made a Mexican type dish that I had thrown together off the top of my head one day and has now become a favorite for us.

Mexican type dish...with Jalapenos!

Ingredients:

1 pound ground beef

1 can black beans, drained

1 packet of taco seasoning(for a healthier version try out this homemade seasoning http://allrecipes.com/recipe/taco-seasoning-i/detail.aspx...it's delicious!)

1 package of corn tortillas

Shredded cheddar cheese

1 to 2 Jalapeno peppers, diced

1 tomato, diced

1 head of lettuce, sliced

1/4 of chopped green onions

sour cream (I use greek yogurt in place of sour cream)

Oil spray

Directions:

1. Preheat oven to 400 degrees F. On large cookie sheet or flat baking pan spray olive or vegetable oil then place as many corn tortillas on sheet that will fit but lay flat. Spray corn tortillas with oil. Place in oven for 15 minutes or until golden and crisp(flip tortillas if necessary)

2. Use medium size saucepan and place over medium high heat. Throw in ground beef and cook until brown.

Once ground beef is cooked add taco seasoning, diced jalapeno peppers and black beans and let simmer.

3. Place cheese and beef mixture on tortillas then place tomatoes, lettuce, green onions and last but not least, a dollop of sour cream on top. Enjoy!

Ingredient of the Week: Thursday

Today I was a little unprepared so I improvised with a recipe I have used before.

Today I made......let's call it.......Spicy salsa Chicken.

Ingredients:

2 chicken breasts

1/2 cup of salsa

1/4 cup tomato sauce

1/2 onion, chopped

2 cloves of garlic, minced

2 Jalapenos, chopped

1 tsp ground cumin

1 tsp chili powder

salt and pepper to taste

I threw everything in the slow cooker and let it cook for about 4 hours then served over Couscous. It was so yummy and spicy! I used HOT salsa to keep spicy spicy. :)

Ingredient of the Week: Wednesday

Today I made 

Jerk Chicken,

only with a pork loin instead. This recipe is fantastic and I have used it so many times, changing things up each time. 

This time I used two jalapeno peppers(with seeds) and of course changed the meat from chicken to pork...and threw it in the slow cooker. :)

I snatched this recipe from Anna's blog, The Recipe Box. 

http://justasgoodrecipebox.blogspot.com/2011/10/jerked-chicken-marinade.html

Enjoy!

Ingredient of the Week: Tuesday

Today I made,

  Jalapeno Chicken!

 http://allrecipes.com/recipe/jalapeno-chicken-ii/detail.aspx

I wanted to keep it more healthy so I change things around. 

 

Here is my version :)

Ingredients:

2 boneless skinless chicken breasts, halved and pounded

1/4 cup lemon juice

Season salt

2 fresh jalapeno peppers, diced(I left seeds in)

1/2 package cream cheese, softened

toothpicks

Directions:

1. Season chicken breasts with season salt to your liking, place in a dish with lemon juice. Cover and let marinate for 2 hours.

2. Preheat oven to 400 degrees F

3. Mix diced jalapenos and cream cheese, stuff into chicken and close up with toothpicks.

4. Cook chicken in preheated oven for 30 minutes or until done. Serve with rice and enjoy!

We both loved this recipe so it's definitely a keeper!

Ingredient of the Week: Monday

It's Monday! 

Enough said.

Today I decided to try

Jalapeno Soup

Ingredients:

4 cups chicken broth

2 tablespoons cornstarch

1 1/2 cups milk

2 cups chopped celery

1 onion, chopped

2 cloves minced garlic

2 cups cheddar cheese

1 to 2 Jalapeno peppers diced.

Optional- 2 boneless skinless chicken breasts diced.

Directions:

1.In large saucepan, over medium high heat, saute celery, onion, garlic and jalapeno pepper with butter or oil. Remove from pan and cook diced chicken when done add vegetables back in.

2. Turn to high heat. Mix cornstarch in chicken broth and pour over vegetables and chicken stirring until thickened. Add milk.

3. Remove from heat, stir in cheese. Serve!

On a side note: If you like your soup more thick you can add extra cornstarch to milk before pouring into soup mixture. AND if you don't want chunkies, place soup into food processor or blender after cheese is added.

This recipe is very flexible and you can add and delete to your liking! 

I Used two Jalapenos and that was pretty dang spicy :) If you don't like spice try it with green chilis.

If you try this I would love to hear thoughts and any changes you made to suit you!