Italian Cracker Snack Mix

You’ve found a yummy, savory, super easy appetizer and snack. Try this three ingredient Italian Cracker Snack Mix.

Italian Cracker Snack Mix

Have I got one of the easiest recipes for you. Like so easy that there isn’t even any actual cooking involved. Can I get a Hallelujah?

I love this recipe because there are only three ingredients involved. I love to whip this up for a salty, savory snack. This is great for parties and get togethers. They’re great for guests to munch on while other food is coming. Additionally, I love making this and wrapping it up in cello bags for neighbors, teachers, and other people as a simple gift or in a gift basket with other goodies.

Making Italian Cracker Snack Mix

So as I mentioned, this is just three ingredients: olive oil, an italian season ing / dressing spice packet, and crackers. However, I do love to add a forth ingredient: crushed red pepper flakes. I like mine to have a little bit of spice, but that is totally up to you.

Italian Cracker Snack Mix

I’ve tried it with both regular saltines and mini ones and I have to tell you – the mini saltines win hands down. They are so good!

I’ve seen some versions call for a full cup of olive oil, but honestly I think it makes the crackers too greasy. I recommend starting with a half cup. You’ll gently stir and fold the crackers into the oil-spice mixture. The crackers should be fully coated. You can always add more oil if you feel its too dry. I recommend storing it in an air tight container overnight to let the spices fully meld. I find it is freshest in the air tight container for up to two weeks. By the way, you can also try this recipe with a Ranch seasoning packet.

Cracker mixture

Italian Cracker Snack Mix

Turn ordinary saltines into a yummy, savory, Italian spiced snack mix.
Cook Time5 mins
Resting time12 hrs
Course: Appetizer
Cuisine: American
Keyword: 3 ingredient appetizer, appetizer, crackers, italian, saltimes, snack mix

Ingredients

  • ½ Cup Extra Virgin Olive Oil
  • 1 Box Mini Saltine Crackers (11 oz)
  • 1 Packet Italian Dressing Seasoning (perferably Good Seasons)

Instructions

  • Add olive oil into a medium sized bowl.
  • Add spice packet and stir well into olive oil.
  • Pour entire box of crackers into the bowl and gently fold until all the oil is absorbed and crackers are completely coated.
  • If desired, add a sprinkle of crushed red pepper flakes.
Crackers
Crackers

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Don’t forget to see my other easy recipes like Parmesan Arugula Salad and Goat Cheese Fondue.

Hoecakes: a Revolutionary War Recipe

Try this fun 18th century colonial cornbread recipe with your kids this Fourth of July. Hoecakes: a Revolutionary War recipe.

Hoecakes a revolutionary war recipe

I thought I’d do something a little interesting and different here on My Beautiful Mess. Since July 4th is upon us, I thought I’d share a simple recipe for hoecakes: a Revolutionary War recipe. This Independence Day, why not try something our founding fathers used to eat.

What Are Hoecakes

American Southerners were the first to create this cornbread patty. Honestly, I’m not entirely sure how to describe it. I did a lot of research before trying this recipe a few times. Hoecakes resemble pancakes, but they aren’t. At best, they might qualify as a distant cousin. Pancakes are soft and fluffy and made with flour. Hoecakes are denser, tougher, and to me, almost seem like a hybrid between pancakes and corn tortillas.

hoecakes

A Quick History

In England in the 1600’s, a hoe was the name of what we now know as a griddle. Back then, it was common to bake cakes on griddles. In fact, cooking was very different back then. Food was cooked by a fireplace, specifically on the hearth. Cooks would place the pots and hoes on the hearth to cook. Then they’d move the pots close or far away from the fire depending on how hot it needed to be. Without cooking thermometers, women determined the temperature by how many seconds they could withstand the heat when their arm was placed in the fireplace (oven). Crazy, right? And you thought cooking today was a chore!

When settlers came from England, they had little imagination when it came to using corn. Corn had been domesticated by the Native Americans and to early settlers, corn was a crude substitute for flour. Since cornmeal didn’t not respond well to leveling agents and was naturally sweet, they simply fashioned it into small cake patties and fried it on a griddle. Thus hoecakes were born.

Hoe cakes were described as George Washington’s favorite breakfast in which he ate them slathered in “butter and honey.” Over the next century, hoecakes eventually became a dish of regional pride and a staple on the Southern colonial table.

Photo via Good Free Photos

The Modern Hoecake

These days, hoecakes, also called Johnny Cakes, are still a regional favorite here in the South. Today, ingredients like egg, milk, even flour are added to make it closer to pancakes. Sometimes spices and sugar are added to sweeten it up. However, for today’s purposes, we’re going to eat it like the colonists did.

How To Make Hoecakes

Hoecakes are simple to make. They are simply cornmeal and boiling hot water mixed into a batter and fried in a small amount of peanut oil. I’m sure you can use other oils if you’re allergic to peanuts. The consistency of the batter should be fairly thick. Closer to a wet dough than a batter. If it’s as runny as pancake batter, you’ve done it wrong. Secondly, I recommend using a non-stick skillet. I personally prefer to use my cast iron one, but since I haven’t season it yet, we’ll use a regular pan. Aim for making them around six inches.

Hoecakes are traditionally made with white cornmeal, but since I have yellow cornmeal, that’s what I’ll be using today. As I mentioned before, you’ll needed to use boiling hot water to make sure they don’t break apart when you try to remove them from the pan.

hoecakes

Hoecakes should have crispy edges and should be a glistening golden brown. Hoecakes are best when served warm. I recommend taking a cue from George Washington and using butter and either honey, maple syrup, and or cane syrup.

hoecakes

Revolutionary War Hoecakes

Try this favorite breakfast of George Washington and staple of the Colonia South with this American Revolution time recipe.
Prep Time10 mins
Cook Time1 hr
Course: Breakfast, Main Course
Cuisine: American
Keyword: bread, breakfast, comfort food, cornbread, cornbread recipes, cornmeal, flatbread, fried bread, pan fried, recipes of the south, southern recipes, unleaven bread
Servings: 6

Equipment

  • Skillet
  • Mixing Bowl
  • Spatula

Ingredients

  • 2 Cups Yellow or White Cornmeal
  • 2 Cups Boiling Hot Water
  • Pinch of Salt
  • Honey optional
  • Butter Optional
  • 12 Tbsp Peanut or Vegetable Oil

Instructions

  • In a pot or tea kettle boil 2 cups of water
  • In a large mixing bowl, add 2 cups of flour
  • Add a pinch of salt
  • When the water is boiling, start by adding one 1 cup at a time. Slowly stir. Continue adding the second cup of water. Mixture should pour by should be very thick almost like a very wet dough.
  • Let stand for 10 minutes so the cornmeal can absorb the water
  • In a medium high skillet, add one 1-2 Tbsp of Oil
  • Once oil is smoking, pour batter into the hot oil. Flatten and round with a spatula
  • Cook for 10 minutes
  • Gently flip and cook for an additional 10 minutes
  • Serve warm with butter, honey, cane syrup or maple syrup

Thanks for reading! Take a look at some of my other Souther recipes like Shrimp and Crawfish Étouffée. Be sure to PIN this post for later and please subscribe to my blog for future recipes.

Slow cooker Pork Carnitas

Tired of your boring roast? Try this recipe for Mexican pulled pork (pork roast) – slow cooker pork carnitas.

slow cooker pork carnitas

Yummy pork carnitas – it is one of my favorite Mexican dishes. I particularly love them too because there is always enough leftovers for another meal and any night I can get out of cooking is a happy accident! Carnitas literally translates to “little meats.” But if you’ve ever wondered what it is, it’s basically just Mexican pulled pork.

Ingredients

Making Slow cooker Pork Carnitas

Here in Texas, because of the large Hispanic demographic, it’s super easy to find pork perfectly trimmed for carnitas. But don’t fret, all you need is pork shoulder or pork butt roast. Normally it weighs about 2-4 pounds. Some of that will cook down due to the high fat marbling. You will place it whole in the slow cooker, no water needed.

Juice your orange. You can substitute with store bought orange juice. About a half cup to a cup is fine. Pour over your meat. Add your spices and chopped onion.

Now to add your jalapeño If you want it more on the mild side, I recommend deveining the jalapeño. To do this, chop off the top of the pepper. Slice the pepper in half while on it’s side. Pull out all of the seeds and thinly slice the vein of the pepper off and discard both. Then chop your jalapeño as normal. Don’t be afraid to use a whole jalapeño. The pepper heat reduces a lot as it cooks.

Pro tip: Use gloves to stop the pepper oils from getting in your hand, Remember, never touch your face or sensitive areas while handling peppers.

Juice of One orange
Slow cooker pork carnitas

Serving and Storing

Your pork roast will cook on low for about 8 hours. You’ll know it’s ready when you can pull apart the meat with a fork. That’s right. Pork carnitas should be melt-in-your-mouth, fork tender when they are done.

Personally, my favorite way to serve pork carnitas is in soft tacos. There is nothing quite like warm, homemade flour tortilla tacos. I love topping them with cilantro and onion. I prefer to serve them with traditional spanish rice (yup, I have a recipe for that too) and charro beans. During the summer, I’ll often switch it up for a side of Mexican street corn. So yummy!

Store slowcooker pork carnitas in the fridge for 3 days in an air tight container.

Slow cooker Pork Carnitas

Mexican pulled pork with fresh onion, jalapeño, and orange flavors.
Prep Time10 mins
Cook Time8 hrs
Course: Main Course
Cuisine: Mexican
Keyword: carnitas, crockpot, crockpot recipes, mexican main dish, mexican recipes, pork, pork roast, pork tacos, pulled pork, slow cooker, tacos
Servings: 8

Ingredients

  • 2-3 Pounds Pork butt or Pork Shoulder
  • 1 Large Orange Juiced
  • 1 Large Fresh Jalapeno Deveined, deseeded, and chopped
  • 1 Small White Onion Chopped
  • Salt. Pepper to taste
  • 2 Tbsp Ground Cumin

Instructions

  • Place pork butt or pork shoulder whole in crock pot.
  • Juice one large and orange and pour over pork. May substitute ½ cup to 1 cup of store bought orange juice.
  • Season with salt, pepper, and cumin. Scatter chopped onions.
  • Prepare jalapeño by cutting the top off and slicing lengthwise. Remove seeds. Cut out the pepper vein and discard. Chop remaining pepper and scatter in crockpot.
  • Cook on low for 8 hours.

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Bacon Cheeseburger Casserole

This yummy, cheesy, bacon cheeseburger casserole is easy for weeknight dinners, potlucks and makes a great left over meal.

Okay folks, today I’m sharing one of my favorite weeknight recipes. It combines three of my favorite ingredients: cheese, beef, and bacon. It also calls for a can of cream of chicken soup. Let’s be honest, all great casseroles contain this creamy can of meaty goodness.

I found a similar recipe a few years back in a magazine and I’ve tweaked it over the years and it’s turned into this yummy recipe.

Jump to Recipe

Ingredients

So I find that ground beef with a higher fat content does better with this recipe. Normally, I’m an extra lean kind of girl. But since the meat will be cooked twice, the added fat helps keep the meat juicy. Otherwise, I find the meat tougher and dryer. Therefore, I recommend using 93% lean 7% fat. You’ll be draining off the excess fat, but that fat in the meat will keep it soft and tender.

Now let’s talk bacon. The recipe calls for a couple of strips of bacon. In a pinch you can buy bacon bits found in the salad section. But don’t use those God-awful fake orange ones. Use 100% real bacon. Hormel makes a decent one. Otherwise, I recommend using a couple of strips of actual bacon. No need to dirty another pan. Cut it up and add it to the meat. It also makes your meat extra flavorful. Drain off the excess fat.

bacon cheeseburger casserole

The recipe also calls for a can of condensed cream of chicken soup. You may wonder why were adding that to a cheeseburger casserole. Well something has to hold the casserole together. Condensed soup works well, even when diluted. If you prefer to use cream of mushroom, that would work too. I’ve used it when that’s all I had in the pantry! The condensed soup combined with a small amount of cheese really helps hold everything together.

Serving & Storing Bacon Cheeseburger Casserole

I have a habit of serving this recipe with baked bread, particularly biscuits, but this is already a heavy meal so there is no need to do that.

Like most casseroles, this stores very well in an airtight container for about 2-3 days. That’s another reason to use the fattier beef. If you plan on warming it up again in the microwave as leftovers, the fattier meat will continue to stay juicy. I’ll be honest though, we rarely have leftovers. My entire family scarfs it down. Even my one year old!

There have been times I’ve doubled the recipe just for the purpose of leftovers if we have a busy week.

Bacon Cheeseburger Casserole

I love to think of this recipe of a modern day, American shepherds pie. A yummy ground beef casserole, topped with golden brown potatoes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: bacon, bacon casserole, bacon cheeseburger, beef casseroles, casserole, casserole recipes, cheddar cheese, cheesy casseroles, easy recipe, family favorite, leftovers, pot luck, potato recipes, shepherds pie, weeknight dinner
Servings: 6

Equipment

  • Skillet
  • Cutting board
  • Casserole dish

Ingredients

  • 1 Lbs Ground Beef 93/7%
  • 3 Strips Bacon Chopped
  • Cups Shredded Cheddar Cheese divided into 1/3s
  • 1 Can Condensed Cream of Chicken Soup
  • ½ Cup Milk
  • 60 Frozen Tater Tots approx
  • ½ Small White Onion Chopped
  • 1 Tsp Garlic Minced
  • 1 Salt & Pepper To taste

Instructions

  • Preheat oven to 375°
  • Cut bacon into small pieces and place in medium hot skillet with the ground beef.
  • Add garlic, salt & pepper, and chopped white onion
  • Continue frying until meat is browned and onion is translucent. Remove from heat.
  • Pour meat mixture into a casserole dish and spread evenly.
  • Take ⅓ cup of cheese (half of the cheese) and sprinkle it on top of meat mixture.
  • Place frozen tater tots in single file rows until all meat is covered.
  • Bake in oven for 35 minutes.
  • In the last five minutes of baking, sprinkle the remaining half of cheese on top tater tots and continue baking for an additional 5-10 minutes.
bacon cheeseburger casserole

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Mini Chocolate Fudge Tarts

Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.

mini fudge chocolate tarts

Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.

Jump to Recipe

Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.

Ingredients

If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.

As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.

Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.

pie shells

Serving and Storing Mini Chocolate Fudge Tarts

If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.

When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.

  • Whipped Cream
  • Sprinkle confectioner’s sugar
  • Caramel drizzle
  • Caramel drizzle & sea salt
  • Fresh raspberries
  • Fresh strawberries

I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.

mini chocolate fudge tarts

Mini Chocolate Fudge Tarts

Fudge meets pie in this delicious, personal sized, chocolate tart recipe.
Prep Time10 mins
Cook Time30 mins
Chill1 hr 30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: baked goods, chocolate, chocolate dessert, chocolate desserts, chocolate fudge, chocolate pie, chocolate tart, dark chocolate, easy desserts, fudge, fudgy, mini pies, mini tarts, pastry, personal pies, pie, pie crust, tarts
Servings: 8 Tarts
Author: Mary Lentz

Equipment

  • Double Broiler
  • Spatula

Ingredients

  • 12 oz Semi Sweet Chocolate Chips
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Granulated sugar
  • 1 oz Butter
  • 8 Mini Tart Shells Such as Dutch Ann
  • 1 Tsp Vanilla Extract

Instructions

  • Preheat oven to 325 degrees
  • Place frozen tart shells on light colored baking tray and bake for 30-40 minutes or until golden brown. You can prepare the chocolate while the tarts are baking.
  • In a double broiler, on medium heat, melt butter.
  • Add cream and vanilla.
  • Slowly add the chocolate chips, stirring well as they melt.
  • Once chocolate is completely melted, stir in sugar.
  • Remove shells from oven. Let stand for 10 minutes.
  • While still warm, pour chocolate mixture into tart shells.
  • Place the tarts in the fridge for 1 ro 1.5 hours until they firm up.
  • Enjoy with whipped cream, sea salt, or caramel drizzle.

If you’re a chocolate lover, you need to take a look at some of my other recipes like The Best Crockpot Hot Chocolate and Rich Fudgy Scratch Brownies.

Don’t forget to pin this recipe for later and as always, don’t forget to subscribe to my blog, so you never miss a post or a recipe. Thanks for reading!

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Rich Fudgy Scratch Brownies

If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.

Rich fudgy scratch brownies

Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.

For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.

Jump to Recipe

Making Rich Fudgy Scratch Brownies

Tools of the Trade

First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.

Ingredients

Butter

I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.

Double broiler

Cocoa Powder

Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.

Double broiler

Flour & Eggs

I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.

Prepping brownie batter

Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.

Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.

Checking For Doneness

As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.

Rich Fudgy Scratch Brownies

These melt-in-your mouth brownies are rich in fudgy goodness. Once you try this easy scratch recipe, you won’t want to use the boxed stuff again!
Prep Time15 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: baked goods, brownie, brownies, brownies from scratch, chocolate, chocolate dessert, fudge, fudgy, scratch recipes
Servings: 9 Brownies

Equipment

  • 8×8 baking pan
  • Double Broiler
  • Mixing Bowl

Ingredients

  • 10 Tbsp Sweet Cream Butter, unsalted
  • 7/8 Cup 100% Unsweetened or Dutch Process Cocoa Powder
  • 1 Tsp Vanilla
  • 1 ¼ Cup Granulated Sugar
  • ½ Cup All purpose Flour
  • 2 Eggs Large
  • Cup Chocolate Chips (Milk or Seemi-Sweet) or Walnuts Optional

Instructions

  • Preheat oven to 325. Grease a 8×8 glass or light metal pan.
  • In medium bowl add butter. In double broiler, on medium heat, melt the butter.
  • Slowly add cocoa powder stirring continually.
  • Add vanilla, salt, and sugar one at a time and continue stirring.
  • Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
  • Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
  • Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
  • Bake for 25 to 30 minutes.

Rich fudgy scratch brownies

I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.

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Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it’s cheesy, creamy goodness.

I’m Hispanic. I don’t care what’s inside an enchilada – it’s the best and it’s hard to get it wrong! I love chicken enchiladas. Bu these creamy green chili chicken enchiladas are my favorite. Over the years, I’ve used this recipe to make different variations of my favorites. That’s what makes this recipe great. You can swap out the chilies for seasonal ones.

For example, one of my favorite things about the late summer here in Texas, is that Hatch Chilies are in season! They’re hot, but oh my goodness, they are wonderful roasted! Our local HEB grocery store, even fire roasts them for you in August.

I also love using poblano peppers at times. Poblano peppers are kind of a wild card though. Every now and then, you get some real hot ones!

Making Creamy Green Chili Chicken Enchiladas

I love this recipe because it can be a great use for left over baked or rotisserie chicken. My local grocery store actually sells shredded rotisserie chicken that is already shredded for you. They even separate white from dark meat if you want it. Come on, it can’t get easier than that. HEB has totally spoiled me.

I make this recipe for weeknight dinners. It’s about 20-30 mins of prep time, with a 30 min cook time. But I’ll tell you a secret, if you are in a pinch with time you can create an enchilada casserole instead. You’ll need the same ingredients, but instead of rolling the enchiladas, you later them. A layer of tortillas, followed by chicken and cheese, then sauce, then continue layering. Top with cheese. The cook time is the same. It’s just as good but you can cut the prep time to about 10 mins or less.

shredded c

Serving

I love to pair this dish with other Mexican staples like charro beans and Spanish Rice. In a prior post, I provide my family’s recipe for Perfect Spanish rice. I also love to top this dish with pico de gallo.

If you’re worried about it being too hot with the pico, simply leave out the jalapeños and just make it with tomato, onion, and cilantro.

Creamy Green Chili Chicken Enchiladas

Creamy green chili chicken enchiladas? Yes, please. Learn how to make this simple weeknight recipe in all it's cheesy, creamy goodness.
Prep Time30 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, creamy enchiladas, enchiladas, green chili, poblano enchiladas, weeknight dinner
Servings: 20 Enchiladas

Ingredients

  • 8 oz Sour cream
  • 1 Lb Shredded chicken
  • 20 Corn tortillas
  • Vegetable cooking spray
  • 1 10oz Can condensed cream of chicken soup
  • 3.5 Cups Bag of Mexican shredded cheese perferably Kraft
  • 1 4oz Can of diced green chilies
  • 1 15 oz Can of Verde (green) enchilada sauce
  • 1 Cup Pico de gallo optional

Instructions

  • Preheat oven to 350. Lower the racks down so that the dish will be in the center.
  • In a large bowl, combine cream of chicken soup, verde enchilada sauce, and sour cream . Whisk well until fully blended.
  • Spray a large baking dish (9×13) with cooking spray to prevent sticking.
  • In a large bowl, add shredded chicken. Drain green chilies and add to chicken. Blend well and set aside.
  • Separate 2 cups of shredded cheese. Set the rest aside.
  • On a work surface, lay a tortilla flat. Sprinkle a small amount of cheese lengthwise. Then add the chicken mixture. Carefully roll the tortilla and place it seam side down. The cheese will help hold the enchilada together as it cooks.
  • Continue with all the tortillas until finished. If you're using a smaller dish, you can add a second row on top.
  • Pour the cream enchilada sauce mixture all over the enchiladas. Top with the remainder of the cheese.
  • Bake for 30 minutes until bubbly and thoroughly cooked.
  • Serve with charro beans and spanish rice. Garnish with pico de gallo, if you wish
creamy green chili chicken enchiladas

Storing & Reheating

You can prepare the enchiladas for advance. This is particularly great for dinner parties. Roll the enchiladas, but store in the fridge without the sauce. When you’re ready to heat, pour the sauce and pop in the oven.

These enchiladas store fairly well. You can even freeze them in a good, air tight container suitable for freezer storage. I recommend keeping the enchiladas for no longer than three days in the fridge. They warm up better in the oven than in the microwave though.


I hope you enjoy this recipe! It’s one of my favorites. Don’t forget to e-mail subscribe for more recipes and freebies!

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Broccoli Slaw

This yummy blend of shredded broccoli, carrots and red cabbage is a new take on an old favorite. Learn how to make zesty, crunchy, Broccoli Slaw.

Broccoli Slaw

This post, Broccoli Slaw, may contain affiliate links. Should you make a purchase through one of the links I provide, a may receive a small percentage at no cost to you. I only link to things I love.

Yummy coleslaw! Who doesn’t love it? Well… me! Yup, you read that right. I was never a huge fan of it. As I’ve grown older, I certainly like it more than I used to.

But it’s a staple in the summer. You’ll find it at every BBQ and summer picnic or potluck. I don’t know if it’s regional, but here in the South, you’ll also find it often paired with fried catfish and other seafood.

Broccoli Slaw Ingredients

The Slaw

I’m a cheater! It’s true. I cheat a little with this recipe. My local store already has the basic broccoli slaw starter. It comes in a 14 oz bag and all you have to do is mix in your dressing. If you aren’t as lucky as me you’ll have to shred the raw broccoli, carrots and red cabbage.

That being said, I make my own dressing and it’s super easy. Honestly, I can’t believe they actually sell bottled coleslaw dressing. Because this whole salad takes less than five minutes to whip up if you already have the vegetables shredded.

The Dressing

Traditionally, coleslaw dressing is made up of white vinegar, lemon juice and granulated sugar mixed with mayonnaise . I hate vinegar, with balsamic as the exception. So I did a slightly different take. After all, I’m Hispanic, so I tend to cook with lime juice. That’s what makes this recipe different. I mix fresh cilantro with lime juice. I cut the sugar down by half the amount so it is more zesty than sweet. Then I add mayo and stir to a perfect creaminess!

Broccoli Slaw

Try this new take on an old favorite. This new recipe substitutes cabbage for broccoli and adds zesty lime juice and fresh cilantro.
Course: Salad
Keyword: broccoli, cabbage, coleslaw, lime juice, mayonnaise, picnic, potluck, salad, summer
Servings: 4

Ingredients

  • 1/4 Cup Lime Juice
  • ½ Cup Fresh Cilantro Shredded
  • 12-14 oz Broccoli Slaw Prepackaged
  • 1 Cup Mayo
  • 1 Tbsp White Sugar
  • Pepper To taste

Instructions

  • In a large mixing bowl add the broccoli slaw. 
  • Mix sugar in lime juice, then pour over broccoli slaw and toss well
  • Mix in shredded cilantro and toss well
  • Add mayonnaise and fold in until fully combined.
  • Add light pepper if desired.
Broccoli Slaw

I hope you’ve enjoyed the recipe, Broccoli Slaw. I’d love to hear what you think in the comments!

Goat Cheese Fondue

Goat Cheese Fondue is full of Mediterranean flavors like warm, bubbling goat cheese, fresh Rosemary, tomatoes, olive oil and Kalamata olives.

Goat Cheese Fondue

This post, Goat Cheese Fondue, contains affiliate links. Should you make a purchase through one of the links I provide, I may receive a small percentage at no cost to you.

I love fondue! I mean, come on, who doesn’t love a big bubbling pot of melted cheese? My husband and I make fondue at home quite a bit. Honestly, it’s a great date night at home if you can’t go out. We’ve got little ones and so it’s really rare if we get a date night out. We’re taking anniversaries only. So when the kids are in bed, we’ll often create a special evening together and that is where the magic of fondue happens!

This is a great appetizer, even for a weeknight meal or an intimate dinner party. I’m surprised at how much this upscale, yet easy appetizer wows dinner guests. As soon as you pair these ingredients together, people automatically feel like it’s a fancy dish.

Making Goat Cheese Fondue

I love traditional fondue (Swiss & fontina cheese and white wine), but recently, I decided to do a different take on the Swiss classic. This recipe combines a several Mediterranean flavors. Goat cheese, also called Chèvre is combined with Kalamata olives, fresh rosemary, tomatoes and extra-virgin olive oil. The flavor is like fireworks on your tongue. Seriously, it’s delicious. And best of all, you don’t need a fondue pot!

I love serving this dish with grilled baguette! To make it, just purchase a baguette from your local grocery store. After cutting into slices, brush extra-virgin olive oil on both sides of the bread. I use a cast iron grill pan, but any grill pan will work just fine. On medium heat, toast each side for 5 minutes or until grill lines appear.

Goat Cheese Fondue

I highly recommend serving this dish while still piping hot. Once, out of oven the cheese will start to solidify again as it cools down. After experimenting with the recipe, I don’t recommend adding wine or anything else to the cheese. I found the consistency isn’t good otherwise. So keep it simple and just melt the cheese as-is.

Goat Cheese Fondue

This delicious new take on fondue fuses Mediterranean flavors like Goat Cheese, Kalamata Olives, Fresh Rosemary, Olive Oil and Sweet Tomatoes
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer
Servings: 4

Ingredients

  • 1 Tbsp Extra Virgin Olive Oil
  • 3-4 Small Sweet Tomatoes
  • 4 Oz Goat Cheese
  • 1 Tsp Fresh Rosemary
  • 6-8 Kalamata Olives Pitted

Instructions

  • Preheat oven to 350
  • In a small dish, place goat cheese and place in the over for 5-10 mins until softened. 
  • While in the oven, pit olives (if not pre-pitted) and separate rosemary from stem.
  • Once goat cheese is semi soft take out of oven and spread the cheese to fully cover the bottom of the dish. 
  • Sprinkle fresh rosemary. Add 3-4 tomatoes and add olives
  • Turn broiler on low and place cheese in oven
  • Melt under broiler for approximately 5 mins. Pay close attention to the cheese as things can burn quickly under the broiler. 
  • Once melted, remove from oven. Drizzle olive oil on the top. Best served with warm bread.
Goat Cheese Fondue

I hope you love this appetizer as much as I do. I think it will become one of your favorites! If you try it, I’d love to hear what you think of it below in the comments. Don’t forget to subscribe to my blog for more easy recipes!

Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.

Cajun Bean Soup

There is just something about cold wintery days that make me want a hot, steaming bowl of soup! Come on, I know I’m not the only one. So today, I’m sharing my recipe for Cajun Bean Soup. Admittedly, it’s my own take on Cajun Bean Soup.

My husband is a professed “bean hater.” For someone like me who is Hispanic, the thought is incomprehensible! Haha. But this soup wins my husband over every time. It’s full of juicy ham and sausage which adds a lot of flavor to every bite!

How to Make Cajun Bean Soup

I add ham and andouille to the mix. If you’ve never had andouille, it’s delicious Cajun double smoked sausage. It is originally from France and was brought over to the New World by French immigrants. Today, it is a staple in Creole cooking.

Jump to Recipe

Hurst’s HamBeens 15 Bean Soup includes the following beans:

  • Northern
  • Pinto
  • Lima
  • Blackeye
  • Garbanzo
  • Baby Lima
  • Green Split
  • Kidney
  • Cranberry
  • Small white
  • Pink
  • Small Red
  • Yellow Split
  • Lentil
  • Navy
  • White Kidney
  • Black
  • Yellow Eye
Cajun Bean Soup

If you aren’t accustomed to cooking with dry beans, they can take a very long time to cook. Typically, if you are stove-top cooking them, you either soak them overnight or slowly cook them for many hours on low heat. I highly recommend using a slow cooker. It makes life a lot easier. Additionally, you could probably use an Insta-pot or Pressure Cooker, though cooking times vary.

Serving & Storing

Once cooked, bean soup is hardy, especially if you add meat. I love to serve Cajun Bean Soup with either sweet cornbread or buttermilk biscuits. Hey, I’m from the South! We love our scratch breads.

I have found that bean soup stores well in an air tight container for 2 days in the fridge. After that, I would discard any left overs.

Cajun Bean Soup

This easy slow cooker Cajun Bean Soup is delicious on cold days. A blend of 15 different beans it has diced country ham and andouille sausage.
Course: Main Course
Keyword: andouille, beans, crockpot, ham, jimmy dean sausage, kidney beans, pinto beans, slowcooker, soup, split pea, white beans
Servings: 8

Ingredients

  • 32 oz Chicken Broth
  • 2 cups water warm
  • 16 oz Cubed Ham
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Cajun Seasoning
  • 1-2 Cloves Garlic Minced
  • 14 oz Andouille Sausage Sliced
  • 16 oz Hurst’s HamBeens 15 Bean Soup

Instructions

  • On a low setting, add 2 cups of warm water and the chicken broth
  • Slice sausage and ham, add to slow cooker 
  • Add 1 package of Hurst’s HamBeens 15-Bean Soup. No need to soak if you’re using a crockpot.
  • Add garlic, lemon juice and cajun seasoning. Give a quick stir and let it cook on low for 7-8 hours.