Copy Cat Costa Vida Nachos

Nate is a big fan of the nachos from a local restaurant Costa Vida. It's what he orders every time we go there. Since he enjoys them so much, I figured I could make our own version at home. They turned out really really well. We both loved them and they taste just like the restaurant version, but I think even better. Costa Vida serves them in metal tins and I did the same. I just used disposable round cake tins and it worked perfectly. Make these soon, I know you'll like them.

Ingredients:
2 boneless, skinless chicken breasts
our favorite Mexican rub*
olive oil
tortilla chips
pico de gallo
shredded cheese
black beans (optional)
sour cream (optional)
guacamole (optional)

Preparation:
Rub a little olive oil over the chicken breasts and then season with the Mexican rub. Bake chicken at 400 degrees F for 30-35 minutes or until chicken is cooked through. Let chicken rest for 10 minutes and then shred. To assemble the nachos put a layer of tortilla chips in the bottom of a disposable round cake tin, then spread a layer of chicken (and black beans if you want) on top of the chips and finally some cheese. Repeat chips, chicken, and cheese. Place nachos in a 400 degree F oven for about 10 minutes or until cheese is thoroughly melted. Immediately top with pico de gallo and any other desired toppings and serve hot. Enjoy!


*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Loaded Nacho Dip

Yum! This was perfect. We both really enjoyed this dip. I have this recipe saved for at least two years. I wish I hadn't waited so long to make it! This is definitely a keeper dish and one we'll make again and again. This is hearty enough to serve as a meal, which is what how we ate it, but fun enough to be a filling appetizer too. I saw the idea over at Eclectic Recipes and just adapted it to our preferences.

Ingredients:
1/2 - 3/4 lb. taco seasoned ground beef, cooked and crumbled (just depends on how beefy you want it)
1 (16 oz.) can refried beans (we used fat free)
3 Tbsp. taco sauce
1 (15 oz.) jar Tostito's brand salsa con queso
pico de gallo
shredded lettuce
sliced olives

Preparation:
Heat refried beans and taco sauce in a sauce pot over medium heat. While they're warming, also heat up your ground beef and queso. You want all three things to be piping hot. Once hot, get an 8x8" dish and spread hot refried beans over the bottom. Top that with queso. We didn't use the whole jar of queso, maybe 2/3 of the jar. Top the cheese sauce with your ground beef mixture. Shredded lettuce goes next, then the pico de gallo, and finally sliced olives. Serve immediately, and enjoy with your favorite tortilla chips! It's as easy as that!

Weekly Menu for Sunday, October 26 - Saturday, November 1

Here's our menu for the upcoming week. Like usual I've got a few new things planned and I've also got some Halloween favorites too.

Sunday, October 26
Chicken BLT Sandwiches (something new I've dreamed up) with Salad

Monday, October 27
Sloppy Joe Jack O'Lanterns with Salad

Tuesday, October 28
Copy Cat Costa Vida Chicken Nachos - Nate loves Costa Vida's nachos, so I'm going to to attempt an at-home version, think seasoned, shredded chicken with pico de gallo, gooey melted cheese, and chips

Wednesday, October 29
Lasagna (I'll post my version) with Green Beans

Thursday, October 30
3 Packet Crock Pot Chicken with Rice Pilaf and Corn

Friday, October 31
Halloween! We are going over to party with Nate's family and we're bringing Halloween Slush Punch

Saturday, November 1
Date Night

Rice Pilaf

This dish is so so good! As soon as we tasted it, both Nate and I knew it was an instant favorite. In fact, this side dish may make another appearance on the table next week, and I rarely make the same thing inside the same month! So good. I saw this idea over at Allrecipes and it is delicious. The only change I made was to add some salt. I served this alongside some island chicken kabobs and it was perfect. Make this soon!

Ingredients:
2 Tbsp. butter
1/2 cup Orzo pasta
1/2 cup uncooked white rice (I use basmati)
1 small yellow onion, diced
2 cloves garlic, minced
2 cups chicken broth (I use low-sodium)
1/4 tsp. Lawry's seasoned salt (optional, depends on your preference)

Preparation:
In a skillet (one that has a good fitting lid), melt the butter over medium heat. Once melted add the orzo pasta, stir and cook until golden brown. Add diced onion, stir and cook until translucent and softened, about 4-5 minutes. Next add the garlic, mix well and cook mixture for an additional minute. Now add the rice and chicken broth. Stir and bring to a boil. Reduce heat, cover, and let simmer for 20-25 minutes or until liquid is absorbed and the mixture is tender. After cooking, remove from heat and let stand, covered, for 5 minutes before fluffing. Serve hot and enjoy! This makes 4 servings.

Weekly Menu for Sunday, October 12 - Saturday, October 18

It's been a while since I've posted a weekly menu. I've got some favorites I'm making as well as some new recipes to try so I thought I'd share.

Sunday, October 12
Beefy Queso Enchilada Cups with Salad and Corn

Monday, October 13
Grilled Island Chicken Kabobs minus the pineapple (new) with Easy Rice Pilaf (new) and Green Beans

Tuesday, October 14
Pasta with Nate's Homemade Spaghetti Sauce, Mini Garlic Monkey Breads, and Salad

Wednesday, October 15
Potato Soup with Cornbread

Thursday, October 16
Chicken Lettuce Wrap Rice Bowls (new)

Friday, October 17
Grilled Cheese and Chicken Noodle Soup

Saturday, October 18
Date Night!

All Purpose Marinade

You know how we love our marinades. This is another great one from Plain Chicken. We grilled chicken kabobs that had been marinated, but I think that pork chops would also be great in the marinade.

Ingredients:
2-4 boneless, skinless chicken breasts (or you could use pork chops)
1/3 cup low-sodium soy sauce
1/3 cup Worcestershire sauce
1/3 cup olive oil
1 tsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. lemon juice

Preparation:
Whisk together all the ingredients minus the meat. Combine well. Place meat in gallon size ziploc bag and pour marinade over it. Place in a dish in case of leaks, and marinate in the refrigerator 4-6 hours. Cook meat as desired, I recommend grilling.

Queso Dip

Yesterday we got together with Nate's family for Sunday dinner. We had taco salad. One of Nate's brothers asked if I'd make some queso for the meal. After searching online for some inspiration, this is what I came up with. Just wish I had remembered to take a picture!

Ingredients:
1 (32 oz.) package Velveeta
1 small yellow onion, diced
1 green bell pepper, diced
1 clove garlic, mined
1 can Rotel tomatoes (I used mild)
1 1/3 cup milk
1 Tbsp. butter
2 Tbsp. taco seasoning
1/2 tsp. cumin
1/2 tsp. oregano
1 Tbsp. Worcestershire sauce

Preparation:
In a medium skillet, melt butter over medium heat. Once melted, add bell pepper and onion. Sautee for a few minutes until softened, about 5 minutes. Then add garlic and sautee for one minute. Next add cumin and oregano and cook for another minute. Then pour in Rotel tomatoes and taco seasoning, mix well. Reduce heat to low and let simmer for a few minutes. While it's simmering, cut your Velveeta into cubes. Add Velveeta cubes to your crock pot and the pour in the vegetable mixture. Cook on low heat, stirring occasionally until Velveeta is completely melted. Once it's all melted add the milk and stir until milk is incorporated. If you like a thicker consistency add less milk and add more milk for a thinner consistency. Keep on low heat until ready to serve, stirring occasionally.

Chicken Fajita Casserole

Nate loved this dinner and requested it make repeat appearances on the dinner table. It really does taste just like chicken fajitas. I saw the idea over at Poofy Cheeks. Enjoy!

Ingredients:
2 large boneless, skinless chicken breasts
green pepper, diced
small yellow onion, diced
1 Tbsp. butter
3 8" flour tortillas
shredded cheddar cheese
your favorite salsa


Season and bake your chicken breasts. I use this rub when I make Mexican chicken:

2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and bake your chicken at 400 degrees F for about 30-35 minutes or until cooked through. Once your chicken is cooked, let it rest for 10 minutes and then shred it.

In a skillet, melt the tablespoon of butter over medium heat. Once melted, add the diced pepper and onion and sautee until vegetables have softened, about 3-5 minutes. Once finished, set aside. Lightly grease an 8x8" glass baking dish with non-stick spray. Layer a flour tortilla into the bottom of the dish. Top the tortilla with the shredded chicken and some shredded cheese. Place a flour tortilla on top. Now spoon the sauteed vegetables over the top of tortilla. Then add some salsa over top of the vegetables. Place a tortilla on top and then sprinkle cheese over the top of the tortilla. Bake at 350 degrees F for 15-20 minutes or until cheese is nice and melted. Serve hot with any desired toppings like sour cream or hot sauce and enjoy!

Dr. Pepper Chicken

This chicken was so good! I was worried about it being too sweet with the soda and brown sugar, but it wasn't. We'll definitely be making this again and again. I saw this idea over at Just Us Four.

Ingredients:
4-6 boneless, skinless chicken breasts
16 oz. Dr. Pepper soda
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup lime juice
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
3 cloves garlic, minced
2 Tbsp. dried minced onion flakes

Preparation:
Combine all ingredients except the chicken and whisk well to mix. Add the marinade into a gallon size ziploc bag and then add the chicken. Squish out all the air and then seal. Place the bag in a dish in case of leaks, and refrigerate for 4 hours. Once it's done marinating, heat up your grill and cook until chicken is 165 degrees F in the center or cooked through. Enjoy!

Grilled Sriracha Ranch Chicken Skewers

My husband is such a fan of sriracha. He loves the stuff and puts it on everything. He even keeps a bottle of it at my mom's house and his parents' house. When I saw this idea over at Plain Chicken, I knew it would be a big hit with him. We both really enjoyed this chicken. I'm not a huge fan of spice and they had just the right amount of heat for me, if you love spice I would up the amount of sriracha a bit. These will definitely be made again and again at our house. Enjoy!

Ingredients:
2 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup prepared ranch dressing
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. sriracha hot sauce (you can find it in the Asian aisle of your local grocery store)
1/2 tsp. Lawry's seasoned salt
1/4 tsp. pepper
1 tsp. lemon juice
1/2 Tbsp. white sugar

Preparation:
Whisk together all the ingredients except the chicken, combine well. In a gallon size ziploc bag add the chicken and marinade mixture. Squish all the air out and seal bag. Place bag in a large tupperware dish in case of leaks. Place in refrigerator and let marinate for 8 hours. After marinating cut chicken into 1" cubes and thread onto metal skewers or wooden skewers that have been soaked in water at least 30 minutes. Grill skewers over medium-high heat until juices run clear and chicken is cooked through. Serve hot!

Grilled Potato Planks

First of all, a happy anniversary to my sweet husband! Love you Nate! Last night to celebrate our anniversary we made one of our favorite entrees. We made The Best Garlic Steak and I decided on these potatoes as a side dish. They turned out really good. Before we were done eating Nate requested they be made again! Nate loved the crisp exterior and the soft interior, he said they reminded him of a giant french fry. They are so simple to prepare too! I saw the idea over at Real Mom Kitchen, we just adjusted the seasonings to our preference.

Ingredients:
2 medium russet potatoes, scrubbed clean
1 1/2 Tbsp. vegetable oil
kosher salt to taste
A1 brand garlic and herb seasoning to taste

Preparation:
Cut clean potatoes lengthwise into 1/4" planks. I recommend using a mandolin but a sharp knife works too. Stick the potatoes in a gallon size ziploc bag and add oil. Seal bag and toss potatoes to coat. Then add the seasonings to the potatoes and again seal bag and toss to evenly coat. To cook, place the oiled and seasoned potato planks right on the grill heated to medium-high heat. Grill for about 5 minutes a side. You want the potatoes to be slightly crisp on the outside and tender on the inside when pierced with a fork. Serve immediately with your favorite dipping sauce and enjoy! Serves 2-3.

Cast Iron Skillet Roast Chicken

Nathan gave me a cast iron skillet for Christmas and I've loved having it. The few dishes I've made with it have been really good. I saw this recipe on Pinterest and it really intrigued me. I've always wanted to be able to make a great roast chicken. We made a few adjustments and it turned out really well. The idea comes from Best Recipe Box.

Ingredients:
1 (5 lb.) roasting chicken, giblets removed
1 Tbsp. kosher salt
1/2 Tbsp. poultry seasoning (we like McCormick's GrillMates chicken rub)
1/2 tsp. black pepper (we like Lawry's seasoned pepper)
1/2 tsp. A1 garlic and herb seasoning
Reynold's roasting bag
4 Tbsp. butter

Preparation:
Rinse and thoroughly dry chicken. Place chicken inside a roasting bag. Stir all seasonings together in a small bowl. Now rub the chicken with the seasoning mixture, on top of the skin. Be sure to use it all and get all parts of the chicken, including some inside the cavity. Seal up the oven bag and refrigerate the seasoned chicken for 8 hours. When you're ready to cook your chicken, remove it from the fridge and rinse off all the seasoning and then thoroughly dry. Let chicken sit out for 30 minutes prior to cooking. You can truss the chicken if you'd like. When chicken is ready melt butter and pour/rub over chicken. Heat cast iron skillet over medium-high heat, once hot add chicken and brown on all sides (about 3 minutes per side). Once browned, flip the chicken so it is breast side up. Then bake at 375 degrees F for 60-80 minutes or until juices run clear and when an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Flip the broiler on for just a few minutes to crisp up the skin and then remove from the oven. Tent with foil and then let rest for 20 minutes. Carve and serve.

Beef and Bean Burrito Skillet

Nate really enjoyed this dinner. He wants it made again. But of course Nate loves all things Mexican. We also cooked together last night which always makes me like dinner time more :). This recipe is kind of like a deconstructed burrito, definitely comfort food. I adapted this idea from one I saw over at Deep South Dish.

Ingredients:
1 lb. lean ground beef
1 (16 oz.) can refried beans
1 package taco seasoning plus the water it requires
1/2 yellow onion, diced
1 green pepper, diced
3/4 cup salsa
1/4 cup taco sauce
1/2 cup shredded cheddar cheese
6 taco sized flour tortillas, cut into small squares
toppings of your choice, diced green onion, sliced olives, extra cheese, sour cream, etc.

Preparation:
In a large skillet, brown and crumble the ground beef, halfway through cooking, add the diced onion and green pepper. Then add taco seasoning packet plus the water it requires and cook according to packet directions. Once beef is finished, add the refried beans and taco sauce. Cook over medium heat until beans are heated through. Then add the salsa and cook until heated through. Once mixture is nice and hot, add cheese and cook until all melted. Following that stir in the tortilla squares and mix to incorporate. Make sure mixture is piping hot before serving, top with toppings of your choice and enjoy!

Chicken Casserole

This is definite comfort food, and a great way to use up leftover mashed potatoes or chicken. We made the casserole with corn, but it could easily be made with green beans too. Enjoy!

Ingredients:
2 chicken breasts, cooked and shredded
2/3 cup frozen corn
1 packet chicken or turkey gravy, prepared
1 package instant potatoes, prepared

Preparation:
Spread prepared mashed potatoes on the bottom of a 8x8" baking dish that's been sprayed with non-stick spray. Top potatoes with shredded chicken and corn. Then pour prepared gravy over the top. Cover and bake at 375 degrees F for 25 minutes. Serve hot!

Taco Salad Pizza

This was so yummy! I made it yesterday for my mom's Mother's Day lunch. We all really enjoyed it. It's this great Mexican style pizza that's baked then topped with lettuce and your favorite taco salad toppings. We made the taco salad pizza with chicken but it would be great with seasoned ground beef or shredded pork too. Nate and I decided it's a great light Mexican meal that we will be making again and again! I hope you enjoy it too. I saw the idea over at Lauren's Latest.

Ingredients:
1 tube Pillsbury pizza crust*
2 chicken breasts cooked and shredded**
1 cup black beans, drained and rinsed
1 cup salsa
1 cup shredded cheddar cheese
shredded lettuce
pico de gallo
sliced olives
crunched up tortilla chips
any other of your favorite taco salad toppings

Preparation:
Line a baking sheet with tin foil and then spray with non-stick spray. Spread out the pizza dough to fit the pan. Par-bake the crust at 400 degrees for 8 minutes. Then top with salsa, black beans, chicken, and cheese. Return to oven and bake another 8-10 minutes or until crust is golden brown on bottom. Remove from oven. Slice into 8 pieces. Top your slice with shredded lettuce and your favorite toppings and enjoy!

Here's what the pizza looks like before topping.



*We used a store bought dough for convenience. You could absolutely use homemade dough. The instructions I included are for the Pillsbury dough. I do recommend par-baking the crust though.

**This is our all time favorite rub to use on chicken for a great Mexican flavor. I just put a little olive oil on the chicken then season with the rub. I bake my chicken breasts, let them cool for 15 minutes then shred them.

Rub Recipe:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Summertime Pork Chop Marinade

You know how we love marinades around here. This is another good one. We will definitely be making this again and again. I found the recipe over at food.com and we really enjoyed it.

Ingredients:
2 thick cut pork chops
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp. onion powder
1/2 tsp. oregano
1/2 Tbsp. brown sugar
pepper to taste

Preparation:
Whisk together all ingredients except pork chops. Combine well. Pour marinade into a gallon size ziploc bag and add pork chops. Remove air from bag and seal up. Place in a tupperware dish in case of leaks. Marinate in the refrigerator for 2-4 hours. Then cook as desired. I recommend grilling.

Triple Chocolate Bundt Cake

We headed up to my mom's for the second session of conference. She was making lunch for us and when I asked what we could bring she said a vegetable and dessert. I've got several cake mixes upstairs in my food storage so I knew I wanted to use one of those. I had a recipe all ready to try but it called for sour cream and Nate ate some sour cream last night so I no longer had enough for my recipe. I hurried and turned on my computer and searched for a similar recipe but one that didn't need sour cream. I found this one at Gramma's In The Kitchen and so that's what we made. It's titled triple chocolate because it's got the chocolate cake mix, chocolate pudding, and chocolate chips in. I hope you enjoy!

Ingredients:
1 (15.25 oz.) package devil's food cake mix
1 (3.5 oz.) package instant chocolate pudding mix (we used the Hershey's brand)
1 3/4 cup milk
1 (12 oz.) package chocolate chips (we used milk chocolate)
2 eggs, beaten
powdered sugar

Preparation:
Mix together cake mix, pudding powder, milk, chocolate chips, and beaten eggs in a mixing bowl. Combine well. Pour batter into a well greased bundt pan. Bake at 350 degrees F for about 50 minutes or until done. Don't over bake. Let cool in pan for 10 minutes then turn out onto a serving plate. Let cool and sprinkle top of cake with powdered sugar before serving.

Breakfast Burrito Bites

We made this for our conference breakfast this morning. So simple and so good. I saw the idea over at Ella Claire, and since I already had lots of the ingredients on hand we decided to try it.

Ingredients:
8 eggs
1/4 cup milk
shredded cheddar cheese (optional)
3 burrito size flour tortillas
salt and pepper to taste
fillings (Use whatever you like, we used green pepper, onion, hashbrowns, and ham. Just make sure your meat is precooked and everything is in little pieces.)

Preparation:
Grease a muffin tin. Cut tortillas into quarters. Line each muffin well with a tortilla quarter, making a little cup. Whisk together 8 eggs and the 1/4 cup milk. Season with salt and pepper. Fill each tortilla cup with your desired fillings. Pour egg mixture over the fillings. If you like cheese, sprinkle cheese over the top. Cover the muffin pan with tin foil and bake at 350 degrees F for 25 minutes or until egg is cooked through. Serve hot and enjoy!

Garlic and Butter Steamed Baby Red Potatoes

We are a potato kind of family. We love them. I needed an accompanying dish for our pork chops last night and these stood out to me. I saw them over at Deep South Dish. I cut back on the butter and added some garlic and a bit more salt. The dish takes a little while to cook, but it is really simple to get going. I hope you enjoy!

Ingredients:
2 lbs. baby red potatoes (or you can cut up regular red potatoes)
1/4 cup water
1/3 cup butter
1 clove garlic, minced
seasoning salt to taste (I used about 1 1/2 tsp.)
black pepper to taste
parsley to garnish

Preparation:
Clean potatoes and peel a strip around the center of each potato. In a skillet add water, butter, garlic, salt, and pepper. Melt butter over medium low heat. Add the potatoes to the skillet, cover, and simmer for 25-30 minutes or until potatoes are fork tender. Shake the skillet every so often as they cook, but don't remove lid. Once cooked, sprinkle the potatoes with parsley and serve.

Teriyaki Italian Chicken

Here's another simple marinade for chicken. I'm always looking for easy chicken dishes. This has a great flavor that would be great served with rice or chopped over a salad. Yum!

Ingredients:
1/2 cup teriyaki sauce
1/2 cup Italian dressing
2 cloves garlic, minced
2-4 chicken breasts

Preparation:
Whisk together marinade ingredients and pour into gallon size ziploc bag. Add chicken to bag, squish out all the air and seal. Let marinate in the fridge for 2-4 hours. Then cook chicken as desired. We prefer grilling.

Meatloaf Casserole

Since we had snow this morning I figured a comfort food meal was appropriate for tonight. Nate loved this casserole and gave it a 10. It's a super easy recipe and fairly quick to throw together. I saw the basic idea over at Ore-Ida and I hope you enjoy!

Ingredients:
1 lb. lean ground beef
1 egg
splash of milk
1/3 cup crushed saltine crackers
salt and pepper
steak seasoning
1 Tbsp. dehydrated onions
1 Tbsp. Worcestershire sauce
prepared mashed potatoes
shredded cheddar cheese

Preparation:
In a mixing bowl combine ground beef, egg, milk, crushed crackers, salt, pepper, steak seasoning, dehydrated onions, and Worcestershire sauce. Use hands and mix to combine but don't over mix or it will be tough. Prep a square 8" or 9" baking dish with non-stick spray. Pat the meatloaf mixture into the bottom of the baking dish. Bake in a 375 degree F oven for 20-25 minutes or until cooked through. Once cooked remove from oven. Spread hot mashed potatoes on top of meat and the sprinkle shredded cheese on top. Set oven to broil and then broil casserole for just a few minutes or until cheese is melted. Serve hot.

Shamrock Frittata

This was our festive dinner for tonight. We do breakfast for dinner every so often and this fit the bill. I saw the idea over at Skinnytaste. The recipe doesn't call for any meat but you could totally add a little cooked and crumbled bacon or some chopped ham. Whichever your family prefers. Enjoy!

Ingredients:
4 large eggs
4 egg whites
1 Tbsp. butter
1/4 cup minced onion
1 russet potato peeled and diced into 1/2" cubes
3 thin slices of green bell pepper (cut crosswise into pepper)
salt and pepper
garlic powder
dried chives

Preparation:
Heat a 10" non-stick oven safe skillet over medium heat. Add 1 Tbsp. butter and melt. Add minced onion and saute for 2-3 minutes. Next add diced potatoes. Season with salt and pepper and garlic powder and mix well. Cover and cook potatoes over medium-low heat stirring occasionally. Cook until tender, about 12-15 minutes. While the potatoes are cooking crack the eggs into a bowl and season with salt, pepper, and chives, whisking well. Once the potatoes are cooked pour the egg mixture into the skillet. Arrange the bell peppers on top in a shamrock pattern. Turn the heat down to low and cook until the edges of the eggs are set, about 6-8 minutes. Next put the skillet in a 400 degree F oven and bake until eggs are completely cooked through, about 8-10 minutes. Remove from oven, cut into fourths and serve!

Carne Asada Lettuce Wraps

These were so so good! Oh my gosh, best dinner we've made in a while! We also cooked together tonight which I always love. Our menu plan got thrown off and so I asked Nate to come up for an idea for dinner tonight. So Nate sent me this link and I thought it looked like a winner. We definitely plan on making these again and again. Enjoy!

Ingredients:
1 1/2 lbs. flank steak
1/4 cup oil
juice of 2 limes
2 Tbsp. coarse chopped garlic
1 Tbsp. chopped cilantro
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. black pepper
8-10 lettuce leaves (we used romaine hearts)
Mexican rice

Preparation:
Combine oil, lime juice, garlic, cilantro, cumin, salt, and pepper in a gallon size ziploc bag. Zip and shake to mix. Add meat. Refrigerate and let marinate for 1-4 hours. Remove steak from marinade and grill to desired doneness. Let rest for 5 minutes and then slice across the grain into thin strips. Spread a little bit of Mexican rice on to each lettuce leaf and then top with some steak slices. Garnish with whatever you'd like, shredded cheese, diced onion, hot sauce etc. Enjoy!

Garlic Bread Rosettes

We wanted some sort of garlic bread to go with some lasagna tonight and these fit the bill. I saw the idea over at Taste and Tell and we really enjoyed them and will definitely be making them again.

Ingredients:
1 (11 oz.) package of 12 refrigerated breadstick dough (we used Pillsbury)
2 Tbsp. butter, melted
2 Tbsp. garlic bread seasoning
1 tsp. sesame seeds

Preparation:
Open and separate dough into 12 breadsticks. Roll each piece out into a thin 10-12" long rope. Tie each rope piece into a knot, tuck the top end piece under the roll and bring the bottom end and tuck up into the middle of the roll. Place rosettes on a baking sheet lined with tin foil and lightly sprayed with non-stick spray. Melt butter and stir in garlic bread seasoning and sesame seeds. Brush over the tops of the rosettes (we had some butter mixture left over). Bake at 375 degrees F for 12-15 minutes or until a light golden brown. Serve warm and enjoy!

Beefy Queso Enchilada Cups

My menu plan got thrown off a bit this week so I was left wondering what to make for dinner yesterday. I asked Nate what sounded good to him and he told me he was torn between these two recipes - Enchilada Cups and Beefy 5 Layer Burritos. Being the good wife I am, I suggested that we combine the two recipes. Sure enough, it was a winner idea. Nate loved these and definitely wants them made again. These beefy queso enchilada cups are rich so I recommend serving them with a nice crunchy green salad. Enjoy!

Ingredients:
1 lb. lean ground beef, cooked and crumbled and seasoned with taco seasoning
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
queso (we like Tostito's brand salsa con queso)
shredded cheese
12 small flour tortillas

Ingredients:
Spray a muffin tin with some non-stick cooking spray. This recipe makes 12 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over-sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. Now make your refried beans and taco meat. Add the refried beans and 1 Tbsp. of taco seasoning and cook over medium low heat until hot. Spoon a small amount of refried beans into the bottom of each tortilla cup. Next spoon in some queso on top of the bean mixture. Now add some beef on top of the queso. I made a pound of ground beef and had exactly enough for 12 enchilada cups. Bake filled enchilada cups for 20 minutes in a 350 degree F oven. Remove from oven and top with a little shredded cheese. Return to oven and bake another 7-10 minutes or until cheese is melted. Serve hot and enjoy!