From Tamara's Kitchen...
September 18, 2024
Peach Glazed Chicken with Lime Rice
June 19, 2024
Corn Dip
I found this randomly online and it’s so good! You really have to like corn, but I loved it with On The Border tortilla chips. It feeds a lot of people. Serve cold.
Corn Dip
Ingredients
2 cans Mexicorn or Southwest Corn, drained
1 can Rotel tomatoes
1 c mayonnaise
1 c sour cream
1 bunch cilantro, chopped
1. Mix all ingredients in a med-large bowl. Serve immediately or refrigerate. Serve cold with tortilla chips or veggies to dip inside.
October 24, 2023
Tamara's Chicken Caesar Wraps
I had a delicious Caesar wrap from Chili's years ago, which is where I got the inspiration. My kids LOVE this and so do I. And it's easy to make! My youngest likes the salad on the side, but he still eats all of it. You can use leftover grilled chicken or make it just for this meal. You don't even need to add anything because you have all four food groups, but it is good with a green smoothie. Half of a head of lettuce seems extreme for each one, but trust me...it's necessary and delicous. Serves 4.
Tamara's Chicken Caesar Wraps
2 large chicken breasts
2 Tbsp avocado or olive oil
1 Tbsp smoked paprika
1 1/2 tsp garlic salt
1/2 tsp dried parsley flakes
1/2 tsp pepper, to taste (or more if you like spice)
4 burrito-sized flour tortillas
1 c shredded or sliced cheese
2 heads romaine lettuce
1/4 c creamy Caesar dressing*
Optional toppings: sliced avocado, sliced tomato, sliced cucumber
1. Preheat the grill to 375 degrees, or medium to medium-high.
2. Cut chicken breasts in half length-wise (two long skinny pieces, each wrap will get a long skinny piece) and place in medium bowl. Drizzle oil over top. Sprinkle garlic salt and pepper over top. Toss to coat thoroughly with oil and spices (I use my hands but you can use tongs or a large spoon). This is where you can be creative and use any other spices you love. Place on preheated grill and cook 6-8 minutes on each side, or until center is no longer pink. Set aside about 10 minutes. Slice breasts into 1/2" strips, keeping each breast piece separate.
3. Meanwhile, wash and chop both heads of lettuce. Place in a large bowl and drizzle with dressing. (*my favorite is Ken's Steak House brand; add more or less to liking). Toss to coat then set aside.
4. Set oven to broil. Place one tortilla on a 1 1/2 foot long sheet of aluminum foil (or baking sheet). Spread sliced chicken breast (1/2 of a breast) along the center of the tortilla. Sprinkle with 1/4 cup cheese. Set under broiler; check after 1 minute. Once cheese is melted, remove from oven and set on plate; repeat until all tortillas have 1/2 of a chicken breast and melted cheese down the center. (You could microwave them, but no more than 30 seconds per tortilla.)
5. Place the dressing-coated lettuce in the center of the tortilla, diving equally between the four plates. Add sliced avocado, tomato, and/or cucumber if using. Fold like a taco (my preference) or a burrito (my kids's preference). Serve immediately and enjoy!
September 29, 2022
Smoked Mahi Mahi
September 21, 2022
Quesabirria Tacos (birria meat)
My husband has fallen in love with these fried tacos. I don't love them as much as him, but the meat is really good. The cinnamon adds a unique depth to the flavor. It can be used in enchiladas, street tacos, sopas, tostadas, anything, really! My kids love the meat, but found it a bit too spicy (they still ate it). Note that it takes hours to marinate and prepare! I tweaked a recipe from Rustic Family Recipes. Serves 8 +.
Quesabirria Tacos (birria meat)
2 lbs. beef chuck roast
September 18, 2022
Easy Enchiladas
I figured I'd add some easy enchiladas with red sauce for anyone who just doesn't know. For the filling, use cheese, pulled pork (like this or this), pulled beef, carne asada, pulled chicken (slow cooked in salsa), taco meat, etc. You can double the meat and leave out the cheese inside. I just LOVE cheese. Have your filling ready to assemble these babies. Serves 6.
Easy Enchiladas
1 10-oz can red enchilada sauce
2 c cheese, plus 1 c
2 c FILLING of choice
fresh cilantro, chopped
sour cream
sliced avocado
shredded lettuce
diced tomato
1. Preheat oven to 350 degrees. Heat pile of tortillas in microwave 30 seconds, or until soft and pliable.
2. Pour about half of the enchilada sauce on the bottom of a 9x13 baking dish. Dip one side of tortilla into sauce from pan. Place 1/12 portion of meat and cheese (about 2 1/2 Tbsp. of each) inside of the non-dipped side. Roll up and place in one side of pan. Repeat for the other 11 tortillas. Spread remaining enchilada sauce evenly over top of rolled-up enchiladas.
3. Cover with aluminum foil and bake in preheated oven 30 minutes. Remove foil and top with remaining 1 cup cheese. Bake uncovered 5 minutes, or until cheese is melted. Serve warm.
September 17, 2022
Candied Yams
These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.
Candied Yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small
1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel.
2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper.
2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown.
September 15, 2022
Tuna poke bowl meat
1 lb. sushi-grade tuna
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. rice vinegar
1 tsp. honey
4 c cooked sticky rice (warm)
1/4 c. light mayonnaise
1 tsp siracha
2 avocados, peeled and sliced
1/2 c peeled, shredded/sliced carrot
1 c peeled, diced cucumber
1/4 c sliced green onion
1 Tbsp. black sesame seeds
1. Dice tuna into 3/4" cubes. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine; let sit (marinade) while preparing veggies and spicy mayo.
2. Spicy Mayo: Add mayonnaise and siracha to a small bowl. Stir to combine; season with salt and pepper. If you want it spicier, add more siracha. Spoon into a plastic bag; cut a small corner tip off. Set aside.
3. Divide evenly between 4 bowls: cooked rice, top with tuna, sliced avocado, carrot, and cucumber. Sprinkle green onion and sesame seeds over top. Squeeze spicy mayo over all. Serve immediately.
*1 bowl has 490 calories, 60 g carbs, 10 g protein, 25 g fat, 4 g sat. fat, 2 mg cholesterol, 649 mg sodium, 754 mg potassium, 12 g fiber, 3 g sugar, 147 vitamin A, 12 mg vitamin C, 63 mg calcium, 3 mg iron.