brebakes

Made these tacos last night for my family, and set all the ingredients out in bowls for everyone to make their own. My son started putting his (light) ranch dressing on the tortilla, so he would have a “bit of ranch in every bite” and we all had to follow. Loved them!! And super easy to make! These are so delicious! Made them once, now I’m making them again! these so amazing! Chicken-bacon-ranch is one of my favorite flavor combinations. My husband would LOVE These too!!! A perfect dinner for any night of the week. These chicken ranch tacos combine some of our favorite flavors to make a fun and easy dinner – it’s almost like a chicken club sandwich in taco form! This recipe for chicken ranch tacos is grilled chicken with bacon, homemade ranch sauce, cheese and fresh vegetables, all stuffed inside warm flour tortillas. A family friendly meal that's simple to make and fun to eat! Get the full recipe and instructions here >> Chicken Ranch Tacos @ dinneratthezoo.com

These are great! I made a side of cilantro-lime rice to go with it – YUM. However, I used the Morton & Bassett Chili Powder for the enchilada sauce and still only put 3 Tbs. I ended up reducing it too long and added a cup of chicken stock to take the sauce further and to make it a little more spreadable. It is still pretty spicy for me, which is surprising! I like spicy. I think next time I’ll only use 2 Tbs of chili powder, or perhaps just one. Awesome recipe! Can’t wait for my husband to try this! After the sauce was done I added a splash of tequila and the zest and juice of one lime. Totally freshened it up and made the flavours pop! I have cooked this 3 or 4 times now for family and when having guests over and its a hit with everybody! The sauce is incredible, amazing recipe, truly is the best enchilada recipe around. I have to tell you how delicious this is. It is easy and healthy as well. It’s one of my go to crowd meals and  people always ask for the recipe. I make it ev...

Holy cow these were delicious!! I used the boneless/skinless thighs and they worked perfectly. I turned the temp down to 400 and only baked them for about 35 minutes. They were fairly small and I didn’t want it to burn! These will be added to my rotation! Love the honey and soy, two main staples in my house . Just made a big batch last week! I like to add a little mirin to it as well, but then I use a little less soy sauce and honey to offset what the mirin adds. I did change on thing I used 2tbs. of seasame oil instead of any olive oil. It marinated for 8 hours prior to cooking. I should have made more! ’cause it’s gone. This was soooo delicious! We had a ton of thighs/legs so I’ve been trying a few different recipes lately. The last one was a lemon/thyme which was amazing, but my boyfriend and I liked this one EVEN BETTER! The one thing I did slightly change, and would highly recommend, is that I added some red pepper flakes and chili powder for a little kick. We like spicy in my hou...

My husband and I have been craving a nice homemade pot pie. I looked on line for over an hour before I found one that peeked my interest (and I had all the ingredients on hand) So very glad I did. My husband is the pastry king in the house so he made that and I made the rest. OMG we both love it. EXACTLY the flavour we were looking for.  This recipe makes two potpies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Then you get the best of both worlds – a homemade pie that needs no work except heating up This recipe for The Best Homemade Chicken Pot Pie pot pies, so you can do one meat and one veggie, or you can make one and freeze the other for later. Ingredients: 4 Tablespoons butter 2 medium potatoes, peeled and cut into 1 in pieces 3 medium carrots, cut into 1in pieces 1 medium onion 1 rib of celery 2-3 garlic cloves, minced 6 Tbsp all purpose flour 3 cups chicken (or veg broth for veg version) 4 cups cooked chicken meat, shredded or c...

I made this a few nights ago and it was so good! It’s the first time in a very long time that this dark meat lover actually enjoyed chicken breast. It was so moist and the whole dish was just so flavorful! I made mashed potatoes to go with it and the sauce was perfect with them. Leftovers the next day were just as amazing! I didn’t have pepper jack cheese so I left that out, and I had heavy cream and skim milk so I used a cup of each for the sauce, increased the amount of mozzarella and there was plenty to put on the mashed potatoes I made with it. The chicken was so moist! I will definitely be making this again! Amazing!! It was a hit in my house evem the kids loved it! Juicy, flavorful…there were no leftovers! Lol… Def will make again! All of my favorite ingredients combined into one. A delicious way to cook boneless, skinless chicken breasts..the chicken is guaranteed to be moist and tender...gluten free, low carb, packed with protein and vegetables. Comfort food and healthy ing...

Succulent cabbage sauteed with tender chicken and vegetables. Just a few ingredients and about 15 minutes of active time make up this delicious dinner. I made this today with trader joes shredded cabbage and carrots plus canned dice tomato. It was very good. I need to double the meat next time.Soooooo yum!! Omg!! This was amazing. Only thing I’d say is olive oil on high heat is definitely not a good idea, goes rancid… I used coconut oil. I did add onion and garlic to the chicken while sautéing and used chicken breast instead. Also used one can of diced tomatoes because I didn’t have fresh, and only half cup of stock. I used 2 bags of store bought coleslaw and an organic rotisserie chicken. I also switched out smoked paprika for the sweet paprika. My whole family loved it. They all agreed that I can fix it again. Absolutely DELICIOUS!!! We Ooohed and ahhhed over our bowls and couldn’t say enough nice things!!!It is unbelievable how such a simple, quick recipe tastes like it took all day...

Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch. Grilled Tilapia with Mango Salsa Yield: 2 servings Ingredients: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste Directions: Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a b...

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy! Pesto Pasta with Chicken Yield: 8 servings Ingredients: 1 (16 ounce) package bow tie pasta 1 teaspoon olive oil 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-size pieces crushed red pepper flakes to taste 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips 1/2 cup pesto sauce Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too. Spicy Grilled Shrimp Yield: 6 servings Ingredients: 1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled and deveined 8 wedges lemon, for garnish Directions: Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Marinated in flavors of garlic and lime, this tangy grilled chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade for summer eating at its most relaxed. Margarita Chicken Yield: 4 servings Ingredients: 1 can (10 ounces) frozen non-alcoholic margarita mix, thawed 3 tablespoons lime juice 3 garlic cloves, minced 4 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper Directions: In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads ...

Farmers Breakfast Yield: 4-6 servings Ingredients: 6 bacon strips, diced 2 tablespoons diced onion 3 medium potatoes, cooked and cubed 6 Eggland's Best Eggs, beaten Salt and pepper to taste 1/2 cup shredded cheddar cheese Directions: In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.

 The salmon bakes up tender and moist and the blended ingredients enhance the flavor of this delicious entrée. Garlic-Butter Baked Salmon Yield: 6 servings Ingredients: 2 whole garlic bulbs 4 teaspoons olive oil, divided 3 tablespoons butter 6 salmon fillets (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 2 to 3 tablespoons lemon juice 1 teaspoon minced fresh parsley 1/4 teaspoon minced fresh rosemary Directions: Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. Bake, uncovered, at 425° for 8-10 minutes or unti...

Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home. Chicken Merlot with Mushrooms Yield: 5 servings Ingredients: 3/4 pound sliced fresh mushrooms 1 large onion, chopped 2 garlic cloves, minced 3 pounds boneless skinless chicken thighs 1 can (6 ounces) tomato paste 3/4 cup chicken broth 1/4 cup merlot or additional chicken broth 2 tablespoons quick-cooking tapioca 2 teaspoons sugar 1-1/2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons grated Parmesan cheese Hot cooked pasta, optional Directions: Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with cheese. Serve with pasta if desired.

Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together. Homemade Chicken Alfredo Pizzas Yield: 2 pizzas (6 slices each) Ingredients: 1 package (1/4 ounce) quick-rise yeast 1 cup warm water (120° to 130°) 1 teaspoon sugar 1-1/2 teaspoons salt, divided 2-1/2 to 3 cups all-purpose flour 2 tablespoons cornmeal 1 tablespoon olive oil 2 garlic cloves, minced 2 tablespoons butter 1 teaspoon dried parsley flakes 1/4 teaspoon pepper 4-1/2 teaspoons all-purpose flour 1-1/2 cups 2% milk 3 cups cubed cooked chicken breasts 2 large tomatoes, chopped 2 cups chopped fresh baby spinach 4 cups (16 ounces) shredded part-skim mozzarella cheese 1/2 cup shredded Italian cheese blend 1 teaspoon Italian seasoning Directions: In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead unti...

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste. Slow Cooker Mexican Style Meat Yield: 12 servings Ingredients: 1 (4 pound) chuck roast 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped 1 1/4 cups diced green chile pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon garlic powder Directions: Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. Cover, an...

  I bought one of chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too! Roast Chicken with Rosemary Yield: 6 servings Ingredients: 1 (3 pound) whole chicken, rinsed salt and pepper to taste 1 small onion, quartered 1/4 cup chopped fresh rosemary Directions: Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries. Fruit Pizza Yield: 1 fruit pizza Ingredients: 1/2 cup butter, softened 3/4 cup white sugar 1 egg 1 1/4 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 (8 ounce) package cream cheese 1/2 cup white sugar 2 teaspoons vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light....

Strips of round steak and chopped scallions are marinated with soy sauce and garlic, then quickly stir fried with sesame seeds. Add a little sesame oil to the marinade if you like that flavor. Serve with rice. Sesame Beef Yield: 4 servings Ingredients: 1 pound round steak 4 tablespoons soy sauce 4 tablespoons white sugar 4 tablespoons vegetable oil 2 cloves garlic, minced 2 green onions, chopped 2 tablespoons sesame seeds Directions: Mix soy sauce, sugar, oil, garlic, and onions in a large bowl. Set aside. Cut steak into strips and add to bowl. Cover and refrigerate overnight, or at least 30 minutes. Cook in wok or frying pan until brown, about 5 minutes. Add sesame seeds and cook for additional 2 minutes.

Delicious little bites for an appetizer or a light meal with a salad! Pineapple Chicken Tenders Yield: 10 appetizer servings Ingredients: 1 cup pineapple juice 1/2 cup packed brown sugar 1/3 cup light soy sauce 2 pounds chicken breast tenderloins or strips skewers Directions: In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.

My friends' wifes always fall in love with this when I bring it to parties! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better. Quick and Easy Green Chile Chicken Enchilada Casserole Yield: 8 servings Ingredients: 4 skinless, boneless chicken breast halves garlic salt to taste 18 (6 inch) corn tortillas, torn in half 1 (28 ounce) can green chile enchilada sauce 1 (16 ounce) package shredded Monterey Jack cheese 1 (8 ounce) container reduced fat sour cream Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, ...