South of the Border Leftovers (Beef Taco Dip)

For dinner last night I whipped up some quick soft tacos, I had LOTS of meat leftover but didn’t want tacos again tonight, so it was off to Pinterest for some brainstorming ideas. I came across a Beef Enchilada Dip recipe, I had all the ingredients except for the enchilada sauce BUT I did have taco sauce. I followed the directions step by step and just substituted the enchilada sauce for taco sauce and to add to the sauce I added a diced tomato. This was a easy, delicious and quick recipe, definitely would be a part favorite, this might make a comeback for Superbowl Sunday!

Serving 4

You will need:

– 1lb of ground beef

– ½ medium onion, diced

– 1 clove of garlic, minced

– 1 tomato, diced

– 1 cup of taco sauce

– 1 cup of grated Monterrey Jack

– 1 cup of Cheddar Cheese

– Shredded lettuce (optional)

– Sour Cream (optional)

– Tortilla Chips (I used Tostito’s Scoop, that way you get ALL the dip)

Directions:

Preheat oven to 380°F

Brown ground beef in a large skillet. Drain. Add in onion, garlic and tomatoes and cook until tender, about 3 minutes. Stir in enchilada sauce.

Pour beef mixture into baking pan. Cover and allow cheese to melt, about 3 more minutes.

Top with sour cream and serve with tortilla chips.

& Enjoy xoxo.

Chicken Breasts Stuffed w/ Goat Cheese & Kale

So I found this delicious clean eating recipe on the Yummly app I downloaded on my iPad, and at first I was skeptical because the recipe called for goat cheese and arugula originally and I’ve never tasted goat cheese, now as I said before I have quirks about what I eat, but I said “screw it if it doesn’t come out good I just won’t cook it again.” And after scanning Walmart like a mad person mumbling about “arugula” I couldn’t find any arugula, so I substituted the arugula with fresh chopped kale, after that I was even more discouraged to make the stuffed chicken, I was worried about my substitution changing the outcome of flavor. But there was no other way for me to find out besides trial and error.

Well to my surprise the meal came out DELICOUS! I served my chicken with rice that I lightly seasoned with kosher salt and kosher black pepper which I think complimented the chicken. The chicken was so juicy and cooked perfectly and the stuffing was delicious. After one bite I knew I was going to feature this recipe on my blog. If you try this recipe let me know how yours came out.

Serving 6

You will need:

– 5 oz fresh goat cheese

– 2 tbsp milk

– 2 cloves garlic, minced

– 2/3 cup chopped fresh kale

– 1 tbsp grated lemon zest

– Pinch crushed red pepper flakes

– Kosher salt and freshly ground black pepper, to taste

– 6 (6-oz) boneless, skinless chicken breast halves

– 2 tbsp extra-virgin olive oil

– 1 cup low-sodium chicken stock

Directions:

In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, arugula, lemon zest and red pepper flakes. Season to taste with salt and pepper. (Make sure you don’t cut through the other side of the breast.) Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.

In a large frying pan, heat oil over medium. Have ready a lid that is too small for the pan but that will cover the breasts. Cook the chicken (in batches, if necessary) on one side, uncovered, until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.

Transfer the chicken to a serving platter. Pour the wine into the pan and scrape up the flavorful brown bits stuck to the bottom of the pan. Cook over medium heat until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, 2 to 3 minutes. Drizzle the reduction over the chicken and serve.

& Enjoy xoxo.