Sriracha Beef Tacos

As much as I love to cook, I frankly just don't have the time or the energy lately to make dinners that take a lot of time. The Cassie of Spring 2014 is giving the side eye to the Cassie of Fall 2013 (the girl who made chicken noodle soup completely from scratch and bolognese sauce for days) and wondering just who the heck that girl was, and how the heck she had that much time. Cassie of Spring 2014's days are filled with work deadlines and soccer games and tee-ball games and a multitude of social activities that I am committed to, whether I like them or not. So dinner's gotta be easy. And fast.

These tacos take about 15 minutes to make, start to finish, so they fit into my current food philosophy perfectly. They're just ground beef tacos, yes, but they're taken to a completely new level with the addition of sriracha (one of the world's best ingredients, in my opinion). The sriracha is spicy, but ranch dressing and avocado provide just the right amount of cool creaminess to take the edge off. They're fabulous and simple, and a fun and delicious take on taco night.

Sriracha Beef Tacos
adapted from A Taste of Home Cooking and originally from Sweet Beginnings 

1 pound ground sirloin
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion , finely chopped
1/4 cup water
1 tablespoon chili powder
1/2 tablespoon cumin
2 tablespoons sriracha, divided
1/2 cup ranch dressing
8-10 flour tortillas
Shredded cheddar cheese
Chopped tomatoes
Shredded lettuce
Sliced avocado 

1. Heat olive oil in a skillet over medium-high heat. Add garlic and onions and cook for 1-2 minutes, until softened. Add sirloin, stir to combine, and cook until browned. Add water, chili powder, cumin and 1 tablespoon sriracha to the meat mixture. Stir, reduce heat, and simmer for 5 minutes.

2. While taco mixture finishes cooking, combine ranch dressing and remaining 1 tablespoon sriracha in a small bowl. Set aside.

3. Warm flour tortillas; spoon taco mixture into tortillas and top with cheese, tomato, lettuce, avocado, and sriracha ranch sauce.

Restaurant-Style Salsa and Queso Blanco Dip

Monday is cinco de Mayo, and there is one thing I know for sure: I am going to be ready for a margarita at the end of it. Bright and early Monday morning, I'm chaperoning Andrew's kindergarten class field trip to the local science center. I'm sure it will be fun, and also that it will be stressful. I will definitely be ready for a siesta instead of a fiesta by the end of the day.

When I was looking through my saved Mexican recipes (and there are a lot of them!), searching for something to share to celebrate this fun holiday, it didn't take me long to settle on these two. This is the best restaurant-style salsa I've ever tried, and this is the best queso dip I've ever made. And I firmly believe that they are both required elements of any good Mexican spread.

The salsa is spicy, with awesome tomato flavor and the perfect texture and consistency. The queso is...Well, there are just no words to describe the queso, really. It's incredible. I'm telling you, you're going to love both of these recipes -- especially if you eat them together over tortilla chips. Mmm.

Restaurant-Style Salsa
from The Pioneer Woman 

Two 10-ounce cans diced tomatoes with green chiles

One 28-ounce can whole tomatoes with juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
1 lime, juiced

1. Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.

2. Pulse until you get the salsa to the consistency you like, about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

3. Refrigerate the salsa for at least an hour before serving.

 

Queso Blanco Dip

from Seeded at the Table

 

1 1/4 (1.25) pound block white American cheese, cut into 1-inch cubes

1/4 cup diced green chiles, from a can

2 pickled jalapenos, chopped

1 ounce pickled jalapeno juice

2/3 cup whole milk

1/2 cup cold water

 

1. Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5-7 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

2. Serve immediately as a dip with tortilla chips.

  

Chicken and Spinach Tacos with Creamy White Bean Mash

Since I'm the one who does the grocery shopping and cooking for my family, I'm the one who plans our meals. As a result, I'm the one who usually chooses what we eat. Every once in a while the guys in my life will make a request (Will's is always spaghetti, Andrew's is always pork and asparagus stir fry, and Joe's is always bacon cheeseburger meatloaf), but for the most part, I make the choices.

My choices aren't always met with complete agreement, either. When I told Joe about this particular meal, he definitely gave me the side-eye. The boys looked at it skeptically when they saw their plates, too. But, happily, all three of them loved these tacos once they took their first bite. That's usually the case. You'd think by now they'd have a little more trust in me!

When it comes to mashing, I see no reason why black beans should have all the fun. White beans, with their naturally creamy texture, are perfect for making a mash that is flavorful, velvety, and delicious. With the protein in the beans, the lean chicken, and vitamin-rich spinach, this meal is healthy as well as delicious. These tacos are a tasty and very quick light meal!

Chicken and Spinach Tacos with Creamy White Bean Mash
inspired by Cooking Light

1 can cannellini beans, rinsed and drained
1 small onion, finely diced
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons sour cream
Juice of 1 lime
 
1 pound boneless skinless chicken breasts, diced into 1-inch pieces
3 cups baby spinach leaves, thinly sliced into ribbons
3 tablespoons taco seasoning
2/3 cup water

Warmed flour tortillas
Crumbled queso fresco cheese
Salsa 

1. Heat some vegetable oil in a small skillet over medium heat. Add the onion and cook until softened and translucent. Add garlic and salt and pepper and cook for 30 seconds. Using a potato masher, mash the beans. Stir in the sour cream and heat through. Remove from the heat and stir in the lime juice.

2. Heat some vegetable oil in a medium skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Add the spinach, taco seasoning, and water and stir to combine. Reduce heat to medium low and simmer while the spinach wilts. 

3. To serve, spread some of the white bean mash on the bottom of a flour tortilla. Top with the chicken mixture, queso fresco, and salsa, if desired.

Citrus Chicken Burritos

Well, as if I wasn't already sick enough of winter, this weekend was the final straw. We got about 6 inches of snow and were under multiple snow emergencies and various winter weather advisories...causing my cooking club to postpone our monthly get-together. In two years, it's the first time we've ever had to postpone, and we were all pretty bummed about it. Winter has officially over-stayed its welcome.

In blatant defiance of the crappy weather, I'm sharing these citrus chicken burritos with you today. I know they're much more of a summer-type meal, but our cooking club theme this month was Mexican food, and dammit, I'm going to have my Mexican food! (Or at least blog about it.)

I love everything about these burritos, from the bright, citrusy chicken, to the pico de gallo, to the rice, to the guacamole...just all of it. They're absolutely delicious. I fail at rolling burritos, so mine are always overfilled and never rolled very tightly, but these are definitely worth the somewhat untidy appearance.

I made these on a Sunday because, as Sarah mentions on her site, while they are relatively quick-cooking, there is quite a bit of prep work involved. Just a heads-up if you make these -- and you definitely should, because they're really fantastic.

Citrus Chicken Burritos
adapted from A Taste of Home Cooking


For the chicken:

Juice of half a lemon
Juice of 1 lime
Juice of 1 orange
2 tablespoons canola oil
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 boneless skinless chicken breasts

For the pico de gallo:

4 roma tomatoes, cored and diced small
1 cup finely diced red onion
1 jalapeño, seeded and minced
2 tablespoons fresh chopped cilantro
Salt and pepper to taste
Juice of 1 lime

For the cilantro-lime rice:

2 cups cooked basmati or other long-grain rice, warm (from 1 cup dry)
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons fresh chopped cilantro
1/4 teaspoon salt

For the guacamole:

1 ripe avocado, pitted and flesh removed
Juice of 1 lime
2 tablespoons fresh chopped cilantro
Salt to taste

For serving:

4 burrito-sized tortillas
Sour cream
Shredded cheddar cheese

1. Put lemon, lime and orange juices in a plastic food storage bag with the oil, cumin, salt and pepper. Shake to combine. Add the chicken to the bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.

2. Combine the tomatoes, red onion, jalapeño, and chopped cilantro. Stir in the lime juice and season with salt and pepper to taste.

3. Drizzle the lime juice and oil over the top of warm rice; sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

4. Mash the avocado in a small bowl. Add the lime juice, cilantro and salt. Taste for seasoning and adjust as needed (I usually use 2 limes, since I like my guac very lime-y).

5. When ready to eat, grill the chicken breasts in a grill pan for 5 minutes over medium high heat. Flip and cook another 4 minutes. Allow to rest before slicing into strips.

6. Warm tortillas on the microwave for about 15 to 30 seconds. Place on a flat surface, evenly distribute the rice and chicken, then top with the pico de gallo, guacamole, sour cream and cheese. Fold the flap nearest you over the filling, then fold in the sides. Roll the burrito away from you, keeping it tight to form a log. Repeat with all burritos.

Baked Chicken Bacon Ranch Taquitos

Fact: I can turn any leftover shredded meat into a taquito. It's a life skill, really. I need to update my resume to include this little factoid; I bet it would make me very hire-able.

But seriously, though. I do enjoy using leftover shredded meat for taquitos for a couple of reasons: 1. Taquitos are delicious, duh! And 2. I love, love, love listening to my boys trying to say "taquito." 

"What are we having for dinner, boys?"

"Charitos!"

"Raditos!"

"Tweetos!" 

Tweetos, you guys. That's almost as good as sauce cake, am I right?

Anyway, I made this particular version of "tweetos" with the chicken I had left over from Monday's sandwiches. They were so delicious -- creamy from the cream cheese, with a spicy kick from the Mexican spices and green chilies, and a burst of sweetness and texture from the corn. And since this recipe still made a ton, I actually got three uses out of the chicken: I froze half of the taquitos for a later meal. 

(By the way, I know that these are technically flautas since I use flour tortillas -- I prefer them because they're easier to work with. But "flauta" isn't nearly as fun for my boys to say...so taquitos it is.)

Baked Chicken Bacon Ranch Taquitos

2 cups shredded baon ranch chicken meat
1 8-ounce package cream cheese
3 tablespoons ranch dressing
1 can corn kernels, drained
1 4-ounce can green chilies
1 cup shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
15-20 6-inch flour tortillas
Ranch dressing for dipping

1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray and set aside.

2. In a bowl, combine all ingredients through garlic powder and mix until thoroughly combined.

3. Working in batches, heat the flour tortillas in the microwave for 10-20 seconds per batch until pliable. Add about 3 tablespoons of filling to each tortilla and roll tightly. Place on baking sheet. Repeat with all tortillas and filling.

4. Spray the taquitos with cooking spray. Bake for 15 to 20 minutes, or until browned and crisp. Serve with ranch dressing for dipping.

Taco Omelets

Do you ever have one of those "Duh? Why didn't I think of that??" moments? I have them frequently and, especially these days when Pinterest is so widely-used, I think probably most people have them. Or maybe I'm just trying to convince myself of that so I don't feel so silly.

Anyway, this particular head-slapping moment came when I was surfing Instagram a few weeks ago, and my friend Denise posted a photo of a taco omelet that she was having for breakfast. A taco omelet. It's just like a taco, but uses eggs instead of a tortilla. I felt like Monica from Friends when I discovered this, and I'm pretty sure I actually said "GET OUT" out loud.

I made these that very night. I didn't get super fancy with the ingredients because I just used what I had on hand, but they could be jazzed up in a bunch of different ways. Pretty much any way you can eat a taco, you can eat a taco omelet. You just have to try this simple and delicious dinner.

Taco Omelets
inspired by Creative Kitchen

1 pound ground sirloin
1 onion, diced
2 cloves garlic, minced
2 tablespoons taco seasoning
8 eggs
Splash of milk
Salt and pepper to taste
Canola oil
Shredded cheese
Salsa, sour cream, and any other toppings you like for serving

1. Brown the ground sirloin with the onion and garlic in a large skillet over medium-high heat. Once the meat has cooked, sprinkle in the taco seasoning and add a bit of water to loosen it. Remove from heat.

2. Beat the eggs with a little milk and some salt and pepper in a bowl. Heat canola oil in a large non-stick pan. 

3. Add about 1/4 of the egg mixture (2 eggs' worth) to the skillet and cook, without turning, until eggs are cooked through. Top half of the omelet with some of the reserved ground beef and shredded cheese, then fold the other half of the omelet over the top. Remove to a plate and keep warm while you repeat the process with the remaining eggs, meat, and cheese.

4. Serve omelets with salsa, sour cream, and any other desired toppings.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

Chili? In JULY? you're saying right now. To which I heartily respond: YES! Chili in JULY! It's BBQ chicken chili, and since I associate BBQ'ed anything with summer, I believe this a perfectly acceptable dish for the season. Of course, Joe did point out that I actually made this on the hottest day of the summer so far, which we both found a little ironic -- but it didn't stop either of us from chowing down. 

The idea for this chili actually came to me in the middle of the night. I woke up with it on my mind and added it to the notes area of my phone and promptly forgot about it. When I was browsing that section a few days later, I came across the idea and had absolutely no recollection of putting in there. In any case, I'm glad I did, because this chili is smoky, sweet, tangy, and spicy, and we both loved it. The BBQ sauce works so well with the chili spices. I love the flavor of pineapple and BBQ sauce, so I thought the quesadillas were the perfect balance to the chili. The pepper-jack gave them a great heat, and Joe and I agreed that we both could have eaten just the quesadillas for a meal and been very happy.

Not to discount this chili, though. We certainly were happy to have it for dinner, even if it was 95 degrees outside.

BBQ Chicken Chili with Pineapple Pepper-Jack Quesadillas

For the chili:

4 strips bacon, chopped
1 pound chicken tenders, diced
Salt and pepper to taste
1 tablespoon butter
1 red onion, chopped
4 cloves minced garlic
1 cup beer
1 cup chicken stock
1 cup chipotle or hickory BBQ sauce
8 ounces tomato sauce
1 14.5-ounce can diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons cumin
1 tablespoon cider vinegar
1 tablespoon brown sugar
1 can corn, drained
1 can pinto beans, drained

Sour cream, cilantro, and shredded cheddar cheese for topping

For the quesadillas:

4 flour tortillas
4 tablespoons crushed pineapple, well-drained
1 cup shredded pepper-jack cheese

1. Add the bacon to a Dutch oven over medium-high heat. Cook until crispy; using a slotted spoon, remove and place on a paper towel to drain.

2. Season the chicken with salt and pepper and added to the bacon drippings. Cook until browned and cooked through, then place on the paper towel with the bacon. 

3. Add the butter to the pot, then add the red onion and cook until softened. Add the garlic; cook and stir for 30 seconds. Add the beer to the pot, scraping the bottom with a wooden spoon to release any browned bits. 

4. Add the chicken stock, BBQ sauce, tomato sauce, diced tomatoes, chili powder, cumin, vinegar and brown sugar. Heat to bubbling, then reduce heat to medium-low and add the corn, beans, and reserved bacon and chicken. Cook over medium-low heat until desired thickness.

5. To make the quesadillas, add 1/4 of a cup of cheese to half of a tortilla and sprinkle with 1 tablespoon of pineapple; fold over. Cook in a skillet sprayed with cooking spray until both sides are browned. Cut into wedges.

6. Serve chili topped with cheddar cheese, sour cream, and cilantro, with the quesadillas on the side.
   

Smoky Tex-Mex Sloppy Joes

I've had these sloppy joes saved in my drafts folder for months now, and I have absolutely no idea why it's taken me so long to share them with you. As soon as I saw this recipe in my issue of Everyday with Rachael Ray, I put them on our menu. The very day I'd planned to make them, I was working from home and had Rachael's show on as background noise, and she made them as her meal of the day. From that moment on, I was pretty much salivating and praying for dinner to come very, very quickly.

So, basically: Bacon. Beef. Beer. Cheese. Avocado. Fritos. 

Yep. Months later, just the thought of these still makes me salivate. 

Smoky Tex-Mex Sloppy Joes
adapted from Rachael Ray

4 slices bacon, chopped
Salt and pepper to taste
1 onion, chopped
1 pound ground beef
2 jalapeno peppers, seeded and finely chopped
3 cloves garlic, chopped
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 cup beer at room temperature
1 cup tomato sauce
1 tablespoon brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon hot sauce
Hamburger rolls, toasted
Shredded Monterey jack cheese for topping
Sliced avocado for topping
Crushed Fritos for topping

1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel to drain.

2. Add the ground beef to the pan and cook until browned, breaking it into pieces with a wooden spoon. Season with salt and pepper. Return the bacon to the pan and add the onion, jalapenos, garlic, chili powder, and cumin. Cook, stirring, until the onion is softened.

3. Add the beer to the meat mixture and cook until reduced, stirring with a wooden spoon to scrape up the browned bits on the bottom of the pan. Add the tomato sauce, brown sugar, Worcestershire, vinegar, and hot sauce and stir to combine. Simmer until thickened.

4. Spoon the mixture onto the roll bottoms. Top each sandwich with shredded cheese, sliced avocado, Fritos, and the roll tops.

Chicken Tacos with Quick Citrus-Pickled Red Onions

I don't think it's any secret by now that I love a good taco, and I especially love them during the summer months. They're such a light and quick dinner option, which makes them perfect for warm weather. Thankfully, Cooking Light has no shortage of taco recipes to choose from, and you know how I love my Cooking Light. In this version, chicken tacos are topped with citrus-pickled onions, creamy avocado, and queso fresco for a meal that is ready in minutes and tastes absolutely amazing.

This was my first time pickling onions, and I was so pleased with the results. The pickled onions were the real star for me. Boiling them for just a moment first takes away their sharp bite, and you're left with a sweet, tangy, still slightly crunchy garnish. The boys even enjoyed them, and I can see myself making the onions on a regular basis so I can use them as a topping for sandwiches and other types of tacos, too.

Chicken Tacos with Quick Citrus-Pickled Red Onions

slightly adapted from Cooking Light, April 2010

Juice of 1 orange

Juice of 2 limes

1 teaspoon sugar

1/2 teaspoon salt

1 medium red onion, thinly sliced

1 pound chicken breast tenders

1 teaspoon dried oregano

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon freshly-ground black pepper

Cooking spray

Flour tortillas

1 avocado, pittled and sliced

1 tomato, seeded and diced

Crumbled queso fresco cheese

Sour cream

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally. Shred or chop chicken into bite-size pieces.

3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with sliced avocado, diced tomatoes, queso fresco, and sour cream.

Chicken Tacos with Mashed Black Beans and Avocado-Sweet Corn Relish

Sorry for disappearing for the past week and a half! I've been busy planning a fifth birthday party for Andrew, which was (nearly) flawlessly executed this past Saturday. Between soccer, birthdays and birthday parties, preschool graduation, and kindergarten orientation, my oldest son has kept me extremely busy this month. But he's more than worth it, obviously, and we've had so much fun this entire month, even as busy as we've been.

Let's talk tacos today. I was originally going to pile all of this stuff on a tostada shell, but guess who turned off the oven when the tortillas were finished crisping, and then forgot to actually take said tortillas out of the oven, resulting in tortillas that were blackened and inedible? That's right, this girl!As delicious as a crispy tostada would have been, flour tortillas were a nice stand-in.

Honestly, I think I would eat this combination of ingredients on just about anything, though. I can't say enough good things about this recipe. The mashed black beans and chicken are so flavorful, and that relish! Seriously, it's only five ingredients (and one of them is just salt!), and I think it's probably one of the most delicious things I've ever eaten. Ever. I can't wait to make it again later in the summer, when sweet corn is at its peak. This was such a delicious, light, and refreshing late spring meal, and one that I'll be making a lot going forward.

Chicken Tacos with Mashed Black Beans and Avocado-Sweet Corn Relish

For the chicken:

1 pound boneless skinless chicken breast tenders

1 teaspoon each salt and chili powder

1/2 teaspoon cumin

1/4 teaspoon each garlic powder and oregano

For the mashed black beans:

1 onion, finely diced

Salt to taste

3 cloves garlic, minced

1 can black beans, partially drained

1 teaspoon chili powder

1/2 teaspoon cumin

For the avocado-sweet corn relish:

6 ears fresh sweet corn

2 roma tomatoes, diced

1 avocado, diced

Salt to taste

Juice of 2 limes

For the tacos:

Flour or corn tortillas, warmed

Queso fresco cheese, crumbled

Sour cream, if desired

1. Heat about a tablespoon of olive or vegetable oil in a large skillet. Coat chicken tenders evenly with spices. Add to skillet and cook, turning once, until browned and cooked through. Move chicken to a plate and cover with foil to stay warm.

2. In the same skillet, add the onion and season with salt (you can add a bit more oil if needed). When onion is softened, add garlic and cook and stir for 30 seconds. Add black beans, chili powder and cumin and heat to bubbling. Mash beans roughly with a potato masher. If they look too dry or thick, you can thin them out with a bit of water or chicken stock. Remove from heat.

3. To make the relish, cut kernels from ears of corn. Add kernels to a bowl along with diced tomato and avocado. Season with salt and sprinkle with lime juice.

4. To serve, spoon some of the black beans into the center of a tortilla. Top with chopped chicken, the avocado-sweet corn relish, and a sprinkling of queso fresco. Serve with sour cream.

Grilled Steak and Chicken Fajitas

I would be remiss if I didn't acknowledge the fact that Cinco de Mayo is coming up this weekend. Although it isn't a holiday we really celebrate, I am always looking for an excuse to eat Mexican food and drink Mexican drinks. These fajitas are a great way to celebrate both the holiday, and the fact that grilling season has returned.

I was initially going to just make chicken fajitas, but then I remembered the box of steaks in my freezer and decided to do both. (Remind me to tell you sometime about the poor steak salesman who came to my house around dinner time on a night of solo parenting, who was bombarded with questions from my curious children for 30 minutes, who finally gave in and sold me 12 total sirloin and T-bone steaks for dirt cheap, I think just so he could escape my house.) I made two different marinades for the meat: a Southwestern ranch marinade for the chicken and a chipotle brown sugar one for the steak, so you're really getting two recipes for the price of one here. And they're both absolutely delicious!

Grilled Steak and Chicken Fajitas

For the chicken:

2 boneless skinless chicken breasts

1/2 cup olive oil

1/2 cup ranch dressing

Juice of 1 lime

1 teaspoon Worcestershire sauce

1 teaspoon each chili powder, cumin, and salt

For the steak:

2 sirloin steaks (or you could use a flank steak)

1/2 cup olive oil

Juice of 1 lime

1 teaspoon red wine vinegar

1 tablespoon Worcestershire sauce

1 clove minced garlic

3 tablespoons chipotle in adobo puree (or the equivalent of chopped chipotles in adobo)

1 tablespoon brown sugar

1 teaspoon salt

For the fajitas:

1 tablespoon vegetable oil

1 large onion, halved and sliced

1 each red, green, and orange bell peppers, sliced

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup Mexican beer

Juice of half a lime

Flour tortillas

Shredded monterey jack, salsa, and sour cream for serving

1. Combine all ingredients for both marinades with the meats. Cover and refrigerate at least 1 hour. Let come to room temperature before grilling.

2. Grill chicken and steak until chicken is cooked through and steak is cooked to desired doneness. Let rest before slicing.

3. While the meat is cooking, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add onions and bell peppers, season with salt and pepper to taste, and cook, stirring frequently, until onions are translucent and peppers are slightly softened. Add garlic; cook and stir for 30 seconds. Reduce heat to medium and add beer, stirring until reduced. Remove from heat and sprinkle with lime juice.

4. Serve chicken and steak in flour tortillas, topped with the pepper mixture, shredded cheese, salsa, and sour cream.

Grilled Cilantro-Lime Chicken with Avocado Salsa

Besides the fact that we've only had a few days of true spring weather around here, we've been grilling out frequently. Last night, after Joe brought in the food from the grill, Andrew told him, "Daddy, I want you to grill every day." I of course have no complaints about this, because any time I can pass the main portion of cooking a meal off on someone else, I'm happy. I was not so happy about the fact that Andrew told my mother-in-law that Daddy cooks all of our meals when he was asked (NOT TRUE). Oh, kids.

This chicken was one of the first things to grace our grill this year, and it was fabulous. I was skeptical about the fact that the chicken only stayed in the marinade for 3 minutes, but I was so surprised by how much flavor it got during that short amount of time. And the salsa is so simple, but so unbelievably good. I used some sweet little multi-colored cherry tomatoes, and I thought they made the salsa look so pretty. I think the salsa would be delicious on just about anything, but it really did pair perfectly with the chicken in both texture and flavor. This was such a simple, flavorful, and healthy meal, and even the boys gobbled it up. Win!

Grilled Cilantro-Lime Chicken with Avocado Salsa

barely adapted from Cooking Light April 2009, also found on myrecipes

For the chicken:

2 tablespoons minced fresh cilantro

Juice of 1 lime

1 1/2 tablespoons olive oil

4 boneless skinless chicken breast halves

1/4 teaspoon salt

For the avocado salsa:

1 cup halved cherry tomatoes

2 tablespoons finely chopped white onion

Juice of 1 lime

1/4 teaspoon salt

1 avocado, pitted and chopped

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill or grill pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato, onion, lime juice and salt in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Pepper and Onion Quesadillas

Quesadillas are always a hit in our house, for a variety of reasons. They're quick and easy, they're a great way to use up leftovers, and they're endlessly adaptable. I make cheese quesadillas often for lunch on the weekends since the boys love them, but every once in a while I get the urge to jazz up my own cheese quesadilla with some more mature flavors that make me feel less like a five-year-old. 

These pepper and onion quesadillas definitely contain more mature flavors, and they're so delicious. The filling is composed of poblanos, jalapenos, red onion and cheese (think fajitas, but without the meat). Talk about jazzing up a plain old cheese quesadilla! These are spicy and flavorful and just perfect for a quick lunch or dinner.

Pepper and Onion Quesadillas

2 tablespoons olive oil

2 poblano peppers, cut into thin strips

1 jalapeno pepper, seeded and finely diced

1 red onion, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon cumin

1/2 teaspoon sugar

2 cloves minced garlic

1 tablespoon chopped cilantro

1 cup shredded cheddar or Monterey jack cheese, divided

4 flour tortillas

Sour cream for serving

1. Heat olive oil in a large skillet over medium heat. Add peppers, onion, salt, cumin and sugar and saute, stirring frequently, until peppers are just softened and onion is translucent. Add garlic cloves; cook and stir for 30 seconds. Remove from heat and stir in cilantro.

2. Add 2 tablespoons of shredded cheese to half of each tortilla. Top the cheese with a quarter of the pepper and onion mixture, then 2 more tablespoons of cheese. Fold the other half of the tortilla over the filling.

3. Cook quesadillas one or two at a time in the same skillet you used for the peppers, turning once, until tortillas are browned and crispy. Slice into wedges and serve with sour cream.

Cheesy Salsa Chicken Spaghetti

I think most of us can agree on the following two things: 1. Salsa chicken is one of the simplest, most delicious ways to serve chicken; and 2. Chicken spaghetti is one of the yummiest, most comforting meals on the planet. Now that we've established that, I think we can also agree that combining the two dishes results in a meal that is simple, flavorful, and delicious.

This meal really couldn't be easier. Salsa chicken, cheese sauce, spaghetti, and boom; dinner's ready. Joe liked this a lot, but the boys loved it. It's one of the only times I've ever successfully convinced them to eat Mexican(ish) food.

Salsa chicken is one of those things I always make in a big batch and freeze for later, and this is the perfect way to use it. Tacos one night, cheesy chicken spaghetti the next.

Cheesy Salsa Chicken Spaghetti

2 boneless skinless chicken breast halves

1 cup salsa

1/4 cup chicken stock

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/2 pound dry spaghetti, broken in half

4 tablespoons butter

1 red onion, finely diced

3 cloves garlic, minced

1 4-ounce can chopped green chilies, drained

Salt and pepper

3 tablespoons flour

2 cups milk

1/2 cup sour cream

2 cups freshly shredded cheddar or Monterey jack cheese

Chopped cilantro for serving

1. Combine chicken, salsa, chicken stock, chili powder and cumin in a Crock pot. Cover and cook on Low for 4 to 6 hours, until chicken shreds easily with a fork. Shred chicken and set aside.

2. Cook the spaghetti in boiling salted water until al dente; drain.

3. Meanwhile, heat the butter in a large saucepan over medium heat. Add onion; cook and stir until translucent. Add garlic and green chilies, season with salt and pepper, and cook for another minute or so.

4. Stir in the flour until smooth, then add the milk. Cook over medium heat, stirring often, until sauce is thickened and bubbly. Mix in the sour cream, then add the cheese in increments, letting each addition melt before adding more. Add the chicken to the cheese sauce.

5. Pour the cheese sauce over the spaghetti and stir to combine. Top each serving with a dollop of sour cream and a sprinkling of cilantro, if desired.

Southwestern Ranch Chicken Clubs

So what do you guys have planned for Valentine's Day? Anything special? Joe and I got the obligatory restaurant dinner out of the way last weekend, so we're planning on having a quiet night in with the boys. That is my favorite kind of Valentine's Day, honestly. Going to a restaurant on the holiday itself has never been an enjoyable experience for me, due to the crowds. I am not a fan of crowds, at all, ever, in any situation. Heck, going the weekend before Valentine's Day was bad enough!

After more than 12 years with my husband, I have definitely found the way(s) to his heart: video games and food. If I get him something involving video games and make him a delicious dinner, he'll be a happy man. When I made this sandwich for him recently, he went completely ga-ga, and I'm pretty sure eating it made him fall in love with me all over again. He even called me from work the next day after he had the leftover sandwich for lunch to rave about how delicious it was. That is unprecedented!

In his defense, there certainly is a lot to love about these sandwiches. Ranch-seasoned chicken, cheese, bacon, tomato, avocado, and a creamy sauce made of ranch dressing, sour cream, lime and cilantro...sounds amazing, right? It definitely is. You should make them and see for yourself!

Southwestern Ranch Chicken Clubs

4 boneless skinless chicken breasts, pounded thin

1 packet ranch dressing mix

1/2 teaspoon chili powder

1/4 teaspoon cumin

8 strips bacon, cooked to desired crispness

4 slices colby-jack cheese

8 slices of tomato

1 avocado, pitted and sliced

1/2 cup prepared ranch dressing

1/4 cup sour cream

2 tablespoons chopped cilantro

Juice of 1 lime, divided

Bolillo rolls (or rolls of your choice), split and toasted

1. Coat the bottom of a large skillet with olive oil and heat over medium heat. Combine ranch mix, chili powder and cumin and sprinkle evenly over the chicken.

2. Add the chicken to the skillet and cook, turning once, until browned and cooked through. Remove to a plate and cover with foil while you prepare the other sandwich components. (Note: Something in the ranch dressing mix makes the chicken get pretty brown, so if that bothers you, you can easily bake the chicken instead. I'd do 350 degrees for 15 to 20 minutes, depending on the thickness of the cutlets.)

3. To make the sauce, mix together the ranch dressing, sour cream, cilantro, and juice of half a lime. Use the remaining lime juice to dress the avocado to prevent browning.

4. To make a sandwich, layer a piece of chicken, one slice of cheese, two slices of bacon, two slices of tomato, and a few slices of avocado on a roll bottom. Drizzle with sauce and add the roll top. The devour and revel in your husband's praise. ;) 

Chipotle Pork Tostadas with Pine-Apple Salsa

I know I've mentioned this here before, but my absolute favorite cookbook is Cooking Light's Annual Recipes from 2008. So many instant family favorites have come from that cookbook, and here is yet another. Joe said that this is one of the best things I have ever made and, obviously, I make lots of things. And since he likes a lot of the things I make, I'm considering that very high praise.

The original recipe from the cookbook was for soft tacos rather than tostadas, but I love the crunch of tostada shells, so I decided to adapt the recipe a bit. These are crazy good, you guys -- spicy and sweet and crunchy and creamy and tangy and just mouthwaterningly delicious. The pineapple-apple salsa was fantastic, savory and sweet at the same time, and it perfectly balanced out the spicy pork mixture. Although I have made apple salsa and pinapple salsa on separate occasions, I never thought about pairing them together. I loved the fresh crispness of the tart apple paired with the sweet pineapple. The roasted red pepper added a level of smokiness that worked so well with the chipotles. This meal was just a winner on all fronts, and it will definitely become a part of the regular rotation.

Chipotle Pork Tostadas with Pine-Apple Salsa

adapted from Cooking Light Annual Recipes 2008, also available on MyRecipes

For the salsa:

2 cups minced pineapple

1 cup minced apple

1 roasted red pepper, patted dry and chopped

1 shallot, minced

2 tablespoons chopped cilantro

Juice of 1 lime

Pinch of cumin

Generous pinch of salt

For the tostadas:

6 corn tortillas

1 tablespoon canola or vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 1/2 pounds pork tenderloin, halved lengthwise and cut crosswise into thin strips

1 14.5-ounce can diced tomatoes, undrained

1 tablespoon honey

1 tablespoon cider vinegar

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped chipotles in adobo

Shredded Mexican-blend cheese or queso fresco

Sour cream

1. To prepare salsa, combine all salsa ingredients in a medium bowl; stir until well blended. Cover and chill.

2. Preheat the oven to 400 degrees. Spray the tortillas lightly with cooking spray and arrange on a baking sheet. Bake for 8 to 10 minutes, until browned and crispy.

3. Meanwhile, to prepare the tostadas, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally.

4. Stir in tomatoes and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated.

5. Spread a thin layer of sour cream on each tortilla. Top with pork mixture, shredded cheese, and salsa.