Rev Up that Engine and Start a Summer Fun Adventure with Toy State Toys

On July 17, 2014, by Glenda Embree- BusyAtHome
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  This was a common scene in our front yard, this week, when our grandson discovered my new box of Toy State toys.  There’s nothing like a BIG dump truck to spur the imagination of a 5-year-old and while it’s large bed can haul a good-sized load, the one he most often preferred was himself! […]

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Toy State toys CAT Dump Truck and our Grandson

I know I’ve told you how budget-friendly they are, but were you curious about the quality and durability of Toy State toys? Our grandson isn’t. He’s completely confident!

 

This was a common scene in our front yard, this week, when our grandson discovered my new box of Toy State toys.  There’s nothing like a BIG dump truck to spur the imagination of a 5-year-old and while it’s large bed can haul a good-sized load, the one he most often preferred was himself!  lol  The Big Rev-Up Dump Truck has over-sized wheels and a powerful rev-up driving action. Pushing creates the friction that engages the drive and I’m not kidding when I say it’s powerful.  This little guy would use his feet to get the action started, then lift them and let the revved up truck take him zipping across the driveway and even across the grassy yard. I was impressed at how easily the truck moved across different surfaces and terrain. Grass, rocks and bumps were definitely NOT deterrents. The Big Rev-Up Dump Truck is, hands-down, Hudson’s favorite new Toy State toy (and Grandma’s, too!)

Toy State CAT Dump Truck

Of course, it has easy-to-use dumping action, too, to off-load it’s cargo.

Summertime is the perfect time to let the kids enjoy the outdoors and I love that they get plenty of time for active play.  They exercise their bodies and their imaginations and it gives me hope that they will keep a healthy balance between their electronic playtime and physical activity. Toy State toys certainly help us instill the love of active, outdoor fun. Toy State toys are also durable and affordable, making them a fantastic long-term investment that I know ALL our grandkids will enjoy for years to come. Did I tell you, yet, we have a new grandson on the way? Well, we do! I and the rest of our family are so excited for his arrival and I know it won’t be too many summers from now, that our oldest grandson will be teaching him how to “take a ride” in the Big Rev-Up Dump Truck!

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(If you are viewing this post in email, click the post title to view it online and watch the video.)

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Check Out  a couple of our other summer fun selections from Toy State Toys.

 

girls with toy state toys

The girls didn’t miss out on any of the action. They love Toy State toys as much as Hudson and quickly got a prehistoric Rev-Up Monster and a Hot Wheels Extreme Action jaw-chomping shark, on the road.

Rev Up Monsters - These funny little rev-up cars have prehistoric styling with rev-up driving action! (roll forward for to rev-up)

Extreme Action - Unique Hot Wheels vehicle styles with cool, characterized actions. Buttons unlock motorized drive action with ‘jaw chomping,’ ‘spider crawling’ or ‘tail striking’ fun!! Features exciting light effects, fun sounds and character-themed music.

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How do you keep your kids active and engage their imaginations, all summer?

Do you enjoy spending time together outdoors? It’s a great way for families to connect!

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To get more budget-friendly outdoor-playtime ideas, check out these fun Toy State toys links!

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Facebook – Toy State

Facebook – Road Rippers

Instagram – Toy State

Instagram – Road Rippers

Twitter – Toy State

Toystate.com

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Chicken Pillows Recipe, Quick and Easy Supper from My Pinterest Boards

On July 10, 2014, by Glenda Embree- BusyAtHome
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Buttery, flaky crescent roll crusts wrapped around a simple chicken, cream cheese and cheddar filling, coated with butter cracker crumbs and then after baking, drizzled with a chicken-y sour cream gravy. My husband and kids fuuh-lipped over these pillowy little poultry sandwiches! Chicken Pillows are new to our menu rotation and have already been requested for […]

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Chicken Pillows - Buttery, flaky crescent roll crust wrapped around a simple chicken, cream cheese and cheddar filling and then drizzled with a chicken-y sour cream gravy. Click through to Busy-at-Home to get the recipe for this simple and delicious dish! #recipe #easyrecipe #simplesupper #recipes #maindish #chicken #foodporn

Simple, quick-to-fix and absolutely scrumptious! Your family will ask for this easy chicken dish over and over, again.

Buttery, flaky crescent roll crusts wrapped around a simple chicken, cream cheese and cheddar filling, coated with butter cracker crumbs and then after baking, drizzled with a chicken-y sour cream gravy. My husband and kids fuuh-lipped over these pillowy little poultry sandwiches! Chicken Pillows are new to our menu rotation and have already been requested for two other occasions. As I mentioned in my Homemade Corndogs post, Nicki, at Chef in Training never disappoints when I try one of her recipes. I’ve had this one pinned for a very long time and I’m so glad I rediscovered it when I was sorting through my Pinterest boards.

Chicken Pillows - Buttery, flaky crescent roll crust wrapped around a simple chicken, cream cheese and cheddar filling and then drizzled with a chicken-y sour cream gravy. Click through to Busy-at-Home to get the recipe for this simple and delicious dish! #recipe #easyrecipe #simplesupper #recipes #maindish #chicken #foodporn

These are as beautiful to look at as they are scrumptious to eat. The simple idea would lend itself, well, to many tasty variations.

I changed very little, from Nicki’s original recipe. I added onion, parsley and garlic to the filling.  I also increased the cheese and put it in the filling, instead of the gravy. Lastly, I chose butter crackers, instead of saltines for the crumbs. You can see Nicki’s original recipe, here.

I’m so excited about this dish and I’m already dreaming of dozens of possible variations like Chicken Jalapeno Popper Pillows, or creating them as a twist on my Thanksgiving Casserole, Turkey and Stuffing Pillows.  Wouldn’t Chicken Cordon Blue Pillows or Chicken and Spinach Pillows with Smoked Gouda be awesome?  The possibilities are limitless and I’m guessing you will see other “pillows” at Busy-at-Home, in the future! Enjoy!

Chicken Pillows

Ingredients

  • 1 (8 oz) can crescent rolls (8 count)
  • 1 (8 oz) block cream cheese
  • 1/4 cup butter
  • 2-3 cups Tyson boneless, skinless chicken breast, cooked and shredded
  • 1 cup shredded cheese
  • 1/4 cup fresh parsley, minced and divided
  • 3 Tablespoons red onion, finely minced
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 1 teaspoon water
  • 1 sleeve butter crackers, crushed (like Ritz)
  • 1 (10.5 oz) can cream of chicken soup
  • 1/4 cup whole milk
  • 1/2 cup sour cream
  • optional, extra parsley for garnish

Instructions

  1. Cook and shred your chicken. You could also use leftover chicken or rotisserie chicken, if you have it on hand. I buy the 10 lb. bag of Tyson flash-frozen chicken breasts at Sam's Club, roast all ten pounds at once and then shred or chop it for the freezer. I divide it into ziptop freezer bags and then I can just pull a bag from the freezer, already cooked, when I get ready to make a recipe like this one.
  2. Open the crescent dough and separate all eight triangles.
  3. Roll each triangle of dough into a ball and then flatten each ball into a 4-inch round. I just use my fingers and press them out on the counter.
  4. Mix the shredded chicken, cream cheese, cheddar cheese, onion, parsley and garlic in a medium bowl until all ingredients are thoroughly combined.
  5. Divide the chicken filling into eight equal portions and spoon one portion into the center of each crescent round.
  6. Fold the crescent dough around the filling, overlapping as you go and sealing the edges by pinching them closed.
  7. Place the "pillow" seam-side down on the counter, gently shaping it into a perfect round disk and flattening the top.
  8. Repeat with all eight pillows and set them aside.
  9. In a bowl that is big enough to comfortably dip one "pillow" into, beat the egg and water.
  10. Use a rolling pin, crush the envelope of butter crackers into fairly fine crumbs.
  11. Take one "pillow" and dip it in the beaten egg.
  12. Coat the dipped "pillow" in the cracker crumbs and place seam-side down on a baking sheet.
  13. Repeat with the remaining "pillows".
  14. Bake in a 350 degree oven for 15 minutes or until crusts are golden brown.
  15. While the Chicken Pillows are baking, whisk together the cream of chicken soup, sour cream and milk in a small saucepan. Heat over medium heat until the sauce is smooth and hot. (Don't boil it.)
  16. Remove the pillows from the oven and place baking sheet on a cooling rack.
  17. Move one or two pillows to a plate, drizzle with gravy and, if desired, sprinkle with fresh, minced parsley.
  18. Enjoy!
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Chicken Pillows - Buttery, flaky crescent roll crust wrapped around a simple chicken, cream cheese and cheddar filling and then drizzled with a chicken-y sour cream gravy. Click through to Busy-at-Home to get the recipe for this simple and delicious dish! #recipe #easyrecipe #simplesupper #recipes #maindish #chicken #foodporn

Warm, flaky pastry wrapped around creamy, cheesy chicken filling. The crunchy, cracker coating and smooth savory gravy are the perfect complements to this wonderful entree.

 

Do you have a favorite, simple and homey, comfort-food dish that your family asks for again and again?

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Can you think of some other delicious filling variations for this tasty “pillow”-style recipe? What would your twist on Chicken Pillows be? Please share your ideas in a comment, below!

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Tex-Mex Meatball Nachos Recipe: Easy, Delicious Christmas (in July) Appetizers

On July 9, 2014, by Glenda Embree- BusyAtHome
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. Even if you’re not one of the crowd who celebrates Christmas in July, I KNOW you’re an organizational marvel and you plan and prep, well ahead of time, to get ready for holiday celebrations and fun. You’re just good like that. You can’t fool me. This simple appetizer recipe for Tex-Mex Meatball Nachos is […]

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Easy, Delicious Tex-Mex Meatball Nachos Appetizer Recipe | Busy-at-Home #easyrecipe #partyrecipes #ChristmasAppetizer #shop #CollectiveBias

This easy, delicious Tex-Mex Meatball Nachos appetizer recipe will have your family and guests raving and keep you visiting with friends instead of being stuck in the kitchen.

Even if you’re not one of the crowd who celebrates Christmas in July, I KNOW you’re an organizational marvel and you plan and prep, well ahead of time, to get ready for holiday celebrations and fun. You’re just good like that. You can’t fool me. :) This simple appetizer recipe for Tex-Mex Meatball Nachos is a winner for holiday celebrations! My family loves them so much, I have a hard time getting them to a serving tray, before they are gobbled up. As delicious as they are, my favorite thing about them is that I don’t have to spend hours in the kitchen prepping them.

Easy, Delicious Tex-Mex Meatball Nachos Appetizer Recipe | Busy-at-Home #easyrecipe #partyrecipes #ChristmasAppetizer #shop #CollectiveBias

This is the point where I “lose” quite a few appetizers. lol Before I can transfer them from my prep board to a serving tray, my in-house taste-testers make sure they are fit for the rest of the party to eat.

When I plan dishes for our family’s traditional (strictly meaning OUR tradition, not that there’s anything traditional about our meal.) :) Christmas Eve Build-Your-Own Ice Cream Sundae and Appetizers Supper, I want recipes for tasty treats that can be made ahead, get me in and out of the kitchen quickly and guarantee that my time is spent laughing and celebrating with the people I love, instead of being stuck watching the oven. I go ALL OUT for our Christmas dinner, so Christmas Eve needs to be easy, relaxing, and fun…not to mention delicious.

For more than 20 years, we have come home after Christmas Eve services, put out ice cream and every kind of topping known to man, and let the kids make their own ice cream sundaes, for supper.  Just imagine chocolate syrup, caramel, whipped cream, berries, nuts, dripping ice cream scoops and sprinkles EVERYWHERE and you pretty much have the gist of it.  :),

The tradition continues to this day, and now, even includes our grandkids. I couldn’t be more blessed! It only took a couple years, in the beginning, to realize we needed SOMETHING to balance out all that sugar, since emotions were already running high in anticipation of what was coming, the next morning. Easy appetizers was my solution.

Over the years, our unusual Christmas Eve supper has become as beloved a tradition for our family, as the “main event”, so I don’t want to miss a minute of the fun. Whether we’re watching a movie together, playing board games or just visiting, I want to be with my husband, kids and grandkids laughing and enjoying our time together. That’s why I’ve added these easy Tex-Mex Meatball Nachos to my recipe short-list. I think you and your family will absolutely love them!

Easy, Delicious Tex-Mex Meatball Nachos Appetizer Recipe | Busy-at-Home #easyrecipe #partyrecipes #ChristmasAppetizer #shop #CollectiveBias

We’re usually pretty casual about decorating and food, on Christmas Eve, so most things are put out on simple serving trays and cutting boards. I do love how the golden yellow and ruby red cherry tomatoes look so much like Christmas ornaments, though, so it’s easy to add them to a tray and dress things up a bit, if the mood strikes you.

With only six ingredients, I was in and out of Walmart in a snap, shopping to make this dish. The Farm Rich Original Meatballs that are the centerpiece of these flavorful, little mouthfuls are easy to find in the freezer section, there. In my local store, that’s aisle five with the frozen entrees and vegetables.

Farm Rich Meatballs at Walmart  #shop #Collective Bias

I buy the 28 oz bag of original Farm Rich Meatballs for this recipe.

 

Just as fast as you found the ingredients, you’ll be able to put them all together, to whip up these tasty appetizers and get back to all the celebrating! (For those of you who like a “visual” of the recipe going together, be sure to check out the gif video, below.)

Tex-Mex Meatball Nachos Appetizer

Ingredients

  • 28 oz. bag Farm Rich Original Meatballs
  • 1 pkg. Tostitos Scoops (Regular)
  • 16 oz. bag Kraft Mexican-Style shredded cheese
  • 8 oz. (1 cup) sour cream
  • 16 oz. jar Pace Chunky salsa
  • 1 head romaine lettuce
  • optional for garnish: fresh chives, minced and fresh, ground black pepper

Instructions

  1. Bake the meatballs according to package directions.
  2. Wash the Romaine lettuce leaves and chop or thinly slice the center, most tender, sweet leaves to get about 1 cup of chopped lettuce. (Save the large leaves for decorating a serving tray or to make a salad, later.)
  3. Mince about 2 Tablespoons of fresh chives.
  4. To assemble the nacho appetizers, set out the Tostitos Scoops, in rows, like mini taco salad bowls. I like to work on a cutting board or cookie sheet. That catches any drips or spills and then I can transfer the appetizers to a pristine serving tray.
  5. Place shredded lettuce in the bottom of each Scoop.
  6. Add a rounded teaspoon of salsa over the lettuce in each chip.
  7. Place a baked meatball, into the salsa, for each appetizer.
  8. Swirl a dollop of sour cream on top of each meatball.
  9. Sprinkle each appetizer with the shredded cheese.
  10. Add fresh chives and fresh black pepper, if desired.
  11. Arrange on a serving tray and enjoy!
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Video tutorial of How to Make Tex-Mex Meatball Nachos Appetizers | Busy-at-Home

How to Make Tex-Mex Meatball Nachos Appetizers

I’m Going to See the Gluten-Free Girl at IFBC and My Soft and Chewy Gluten-Free Chocolate Chip Cookie Recipe

On July 7, 2014, by Glenda Embree- BusyAtHome
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I made the most yummy, gluten-free chocolate chip cookies, this weekend, which got me all excited, thinking about the session that Shauna Ahern is teaching at IFBC, in September. Have I already shared with you that I will be attending IFBC (International Food Blogger’s Conference) in Seattle, this fall? I’m so over-the-moon about getting to go, […]

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I made the most yummy, gluten-free chocolate chip cookies, this weekend, which got me all excited, thinking about the session that Shauna Ahern is teaching at IFBC, in September. Have I already shared with you that I will be attending IFBC (International Food Blogger’s Conference) in Seattle, this fall? I’m so over-the-moon about getting to go, that I feel like I must have told everyone, by now. IFBC really is the pinnacle of all that food blogging is about. The sessions and education are going to be as fabulous as the over-the-top amazing food! :) I’ll have opportunities to visit with brands, to see some of the world’s greatest chefs in action  and learn more about making this blog an excellent foodie resource, for you and your family.  I’ll be taking pictures and stuffing my face delicately sampling fabulous food at the A Taste of Seattle and Food Fair as well as hearing from fantastic keynote speakers. I’m just a LITTLE bit enthusiastic. lol

how to make delicious gluten-free chocolate chip cookies #recipe | Busy-at-Home

Crisp outside, soft and chewy inside with lots of melty, delicious chocolate chips!

One of the sessions I am most excited about is being taught by a chef/blogger that I have followed for quite awhile, now. Her name is Shauna James Ahern and she’s “the Gluten-Free Girl” half of Gluten-Free Girl and the Chef. Since our son-in-law first had to start eating gluten-free, the website authored by Shauna and her husband, has been the top resource for me to understand the nuances of how to cook and bake foods that are safe for him to eat. To get to meet her, in person, and learn about recipe development from someone with her talented skill set, is a newbie-to-gluten-free dream come true. The session she is leading is “Professional Recipe Development” and I can’t wait to get started!

In the meantime, I worked up a gluten-free Chocolate Chip Cookie recipe over the Fourth of July weekend. If you like coconut, I think you’ll love them. Because I used both coconut oil AND coconut flour, that “coconutty” flavor is definitely there. The cookies have stayed soft and chewy for three days and I’m guessing they would keep longer, but they aren’t going to last long enough for me to state it as a certainty. There are only two, of the batch of 36, left. :) They have lovely crisp exteriors with soft, chewy insides and are studded with a ridiculous amount of melty, gooey chocolate chips.

Texture is the hardest thing to replicate in gluten-free baking. Some things can be gritty, and then others can be almost gummy. Finding a combination of flours that has enough protein to help bind things together and still has a pleasant texture is a challenge. We are not “hard and crunchy” cookie people in this household. We like cookies to be soft and chewy, which is even more of a challenge with gluten-free baking, but I think that this recipe is closer to “regular” chocolate chip cookies than any I have ever put together. Next time, I will substitute butter for the coconut oil and see if I get good results without the distinct coconut taste, for those who aren’t coconut fans. And if you try it, that way, be sure to let me know how it goes.

I believe you could substitute different gluten-free flours, as well.  Just be sure to use at least three. Combining at least three flours is something I learned from The Gluten-Free Girl blog and my results have been so much better since following that advice. I chose the almond flour for the high protein content and I used coconut flour, only because I have been wanting to try it. The tapioca flour qualifies as a “starch” and I usually use about 1/3 starch in my flour blends. The combination seemed to work, very well, but I wouldn’t be afraid to substitute other flours that I had on hand. You could substitute arrowroot, cornstarch, potato starch, or white rice flour for the tapioca starch. And there is a long list of gluten-free flours that would be good alternatives to the almond and coconut flours if you have them in your pantries, like oat, amaranth, buckwheat, millet, teff, brown rice, quinoa, sorghum or others.

SPECIAL NOTE: This recipe came together, quickly, and I was guilty of my old scoop and swoop flour measuring method, so that’s what I’ve included in this recipe for now.  I will come back and update with weights, after I make these, again.

how to make delicious gluten-free chocolate chip cookies #recipe | Busy-at-Home

Crisp outside, soft and chewy inside with lots of melty, delicious chocolate chips!

I hope you enjoy these cookies and if you have an opportunity, that you’ll join me in the sessions at IFBC, where Shauna will be teaching us even more about developing recipes. But no worries if you can’t. I’ll take good notes and I’m looking forward to sharing what I learn. :)

Gluten-Free Chocolate Chip Cookie Recipe

Rating: 51

Ingredients

  • 1 1/2 cup coconut oil (solid, not melted)
  • 1 1/2 cups brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 2 Tablespoons pure vanilla extract (I use homemade)
  • 1 1/2 cups almond flour
  • 1 1/2 cups coconut flour
  • 1 1/2 cups tapioca starch
  • 2 Tablespoons psyllium husk powder
  • 1 Tablespoon baking soda
  • 1 teaspoon salt
  • 3 cups semisweet chocolate chips

Instructions

  1. Cream the coconut oil and sugars.
  2. Add the eggs and vanilla and then beat, with your mixer, on medium speed until the mixture is light and fluffy.
  3. Add the flours, tapioca starch, psyllium husk powder, baking soda and salt and mix until they are completely incorporated and a soft dough has formed.
  4. Mix in the chocolate chips.
  5. Cover the mixing bowl and chill the dough in the fridge for at least two hours, before baking. Chilling is important to prevent the cookies from thinning out and running all over the cookie sheet.
  6. Once the dough has chilled, use an ice cream scoop (Yes, that's right. Mine is 1/4 cup) and scoop 12 cookies to a baking sheet.
  7. Put the dough back in the refrigerator, while those cookies bake.
  8. Bake at 350 degrees for 12 minutes or until cookies are lightly browned and have a slight "shell" on the outside. They will seem soft, but will continue to cook as they cool on the cookie sheet. Trust me on this one. You don't want to over bake them.
  9. Cool on the sheet for about 5 minutes and then transfer to wire cooling racks.
  10. Repeat the baking process with the remaining dough.
  11. I got 36 big cookies from this recipe.
  12. Enjoy!
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Homemade Taco Seasoning for Making Taco Chips, Taco Popcorn, Tacos, Burritos and more! (Dairy-Free, Gluten-Free)

On July 3, 2014, by Glenda Embree- BusyAtHome
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I’ve seen several versions of this recipe floating around the Internet and, as always, I pin them to a board on Pinterest with the full intention of making them. Well, you know what they say about good intentions. I’m so proud of me for trying this one, though. This particular taco seasoning is a keeper! […]

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Crisp, crunchy and flavorful Taco Chips made from white corn tortillas and my secret cheesy taco seasoning.  So DELISH!!! |  Busy-at-Home

Crisp, crunchy and flavorful Taco Chips made from white corn tortillas and my secret cheesy taco seasoning. So DELISH!!!  Easy to make with this homemade taco seasoning recipe.

I’ve seen several versions of this recipe floating around the Internet and, as always, I pin them to a board on Pinterest with the full intention of making them. Well, you know what they say about good intentions. :) I’m so proud of me for trying this one, though. This particular taco seasoning is a keeper! More than plain old taco seasoning, it has an almost cheese-like flavor that I wouldn’t have expected, since it has zero cheese in it.  That rich flavor comes from a secret that vegans have known about for a long time — nutritional yeast flakes. Apparently, there are a lot of recipes out there that call for “powdered cheese”. I’ve never run across any, but have it on good authority that they exist.  :)  Vegans have found that nutritional yeast is a tasty and nutritious substitute.

Bragg's Nutritional Yeast that I use in my homemade taco seasoning.

Bragg’s Nutritional Yeast is what I use. Click the picture to go to the page where I purchase it. (affiliate link)

Nutritional yeast is loaded with vitamins, minerals and proteins and it’s a completely natural food. It is NOT the same thing as baker’s yeast, for making bread, or brewer’s yeast; so please don’t try to use either of those as a substitute. Nutritional yeast grows on sugar cane and beet molasses. It’s heated to deactivate it, after it’s harvested. Nutritional yeast is a good source of B vitamins, folate and niacin. It contains 18 amino acids, 9 of which make it a complete protein. It’s a source of fiber and contains glutathione and other compounds, which are associated with enhanced immunity, reduced cholesterol levels and cancer prevention. It is dairy-free, soy-free and gluten free.

While I wouldn’t say this recipe is a dead-ringer for Doritos, as a lot of people have claimed it is, we do ABSOLUTELY LOVE it.  It is so much better than plain old packets of taco seasoning and yes, we have made our own chips with this and it’s fantastic! I would never put the commercially available packets of taco seasoning on chips (the flavor just lacks “something”), but something about the nutritional yeast in this recipe adds another delicious layer of flavor that is so satisfying and “finished”.  It’s as good on popcorn as it is on chips and your homemade burritos and tacos will get standing ovations.  Really… start practicing your curtsy.  Just sayin’. :)

The ingredients to make Busy-at-Home's favorite "cheesy" Taco Seasoning.

The ingredients to make our favorite “cheesy” Taco Seasoning. I just think they look pretty in the bowl. :)

Homemade "Cheesy" Taco Seasoning

Ingredients

  • 1/2 cup nutritional yeast
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • 2 teaspoon chili powder
  • 4 teaspoons salt

Instructions

  1. Mix all the ingredients until thoroughly combined. I actually just toss it all in my blender and whir it together. That way everything has the same consistency and combines evenly.
  2. Use this instead of commercial taco seasoning in any dish or recipe. It's so much better for you and the taste is fantastic!
  3. Store it in a pint-sized mason jar or a zip-top bag.
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Brush the tortilla chips with oil.

Brush the tortilla chips with oil. We discovered this goes faster if we brush them first, and THEN cut them. You get the benefit of our “learning curve”. :)

HOW TO MAKE TACO CHIPS:

It’s pretty simple to use this seasoning to make your own Taco Chips.  I use 6 (6-inch) white corn tortillas and 1/4 cup of olive oil along with a couple Tablespoons of the seasoning. Brush the tortillas with olive oil (both sides). Use a knife or pizza cutter to cut each in tortilla into eight sections. Sprinkle the chips with the taco seasoning (both sides) and arrange in a single a layer on a baking sheet. Bake at 350 degrees for 15 minutes or until the chips are lightly browned and crisp.

Crisp, crunchy and flavorful Taco Chips made from white corn tortillas and my secret cheesy taco seasoning.  So DELISH!!! |  Busy-at-Home

Crisp, crunchy and flavorful Taco Chips made from white corn tortillas and my secret cheesy taco seasoning. So DELISH!!! | Busy-at-Home

Cool and serve.  Makes 48 chips.

Easy and Delicious Taco Dip, Let the Kids Make Your Fourth of July Supper!

On July 3, 2014, by Glenda Embree- BusyAtHome
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I first posted this taco dip recipe back in 2009, I think.  It is still one of our favorite go-to “cold suppers”. I’ve never met anyone who didn’t love it and it’s so simple that my sweet granddaughters have even learned to make it!  Our eighteen-year-old son or our twelve-year-old daughter and all her giggly friends can whip […]

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This delicious and simple taco dip can be whipped up in minutes. Even your kids will become experts at making this family favorite snack that can easily become a simple Sunday Supper.

This delicious and simple taco dip can be whipped up in minutes. Even your kids will become experts at making this family favorite snack that can easily become a simple Sunday Supper.

I first posted this taco dip recipe back in 2009, I think.  It is still one of our favorite go-to “cold suppers”. I’ve never met anyone who didn’t love it and it’s so simple that my sweet granddaughters have even learned to make it!  Our eighteen-year-old son or our twelve-year-old daughter and all her giggly friends can whip it up with ease and it’s a satisfying, flavor-packed treat, whether using it for a snack watching a movie or football or making it the light, “Mom-isn’t-cooking” Sunday night supper. The colors are vibrant and inviting, too, which makes it even more fun to eat.  You could alter, add to, or vary the recipe so simply.  We don’t typically add meat, but ground beef or shredded chicken would be a delicious layer and provide even more protein.  Sliced black olives and cilantro would also be great add-ins.  You could mince jalapenos or chilies to add to the sour cream layer and you could mix up the cheeses.  I think Monterey Jack or Pepper Jack would be outstanding! Use you imagination and your family’s favorites.  It’s a fun dish to prepare as a family and it’s even more fun to eat together! (If you’re a “visual” learner, like me, there’s a quick animation, after the recipe, to give you a visual picture of putting this together.)  Enjoy!

This delicious and simple taco dip can be whipped up in minutes. Even your kids will become experts at making this family favorite snack that can easily become a simple Sunday Supper.

This delicious and simple taco dip can be whipped up in minutes. Even your kids will become experts at making this family favorite snack that can easily become a simple Sunday Supper.

Easy and Delicious Taco Dip

Ingredients

  • 1 or 2 (16 oz) cans refried beans, (amount is a personal preference)
  • (1) 16 oz carton sour cream
  • 1 packet (any brand) taco seasoning mix (We like 2 - 3 Tablespoons of our homemade taco seasoning.)
  • 1 to 2 cups grated cheddar cheese, (we tend to lean toward the “more is better” side of cheese – lol)
  • 1 or 2 chopped tomatoes
  • 2 green onions with tops, chopped

Instructions

  1. Start by spreading the refried beans onto your platter. Spread them out to within an inch or so of the edge and try to make the layer a uniform thickness across the plate.
  2. For the second layer, use a small mixing bowl and stir the sour cream and taco seasoning together.
  3. Once it is mixed, spread the sour cream mixture over the refried beans.
  4. Top the sour cream mixture with a generous layer of shredded cheddar cheese.
  5. Our next layer is 2 fresh tomatoes, chopped.
  6. Top it off with the diced green onions and it will look as pretty and appetizing as it is delicious!
  7. It's definitely best served cold, so allow some time for it to sit in the fridge.
  8. Serve with your favorite tortilla or corn chips.
  9. It only takes a few minutes to prepare and it is always a crowd pleaser!
  10. This recipe is well received at youth group meetings, football parties or snack attacks. You could easily add ingredients that your family enjoys, like black olives, a layer of guacamole, etc. Be creative and customize it to your personal tastes or just follow this recipe to the letter. Either way, you won’t be disappointed. Enjoy!
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Barbecue Cheese Dogs with Veggie Slaw Relish Recipe

On July 1, 2014, by Glenda Embree- BusyAtHome
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Summertime is grill time at our house.  I’m sure you’re much the same as our family when the weather gets warmer.  Outdoor activities and busy schedules tend to make dinner later in the day, which works out just fine, since our daylight hours are so much longer. We often opt for grilling, rather than heating up […]

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Barbecue Cheese Dog with Veggie Slaw  | Busy-at-Home

Savory, delicious beef hotdogs, tangy barbecue sauce and melted cheese in a mini baguette “boat” topped with fresh veggie slaw! Yum!  We enjoyed them alongside steamed broccoli and mandarin orange salad.

Summertime is grill time at our house.  I’m sure you’re much the same as our family when the weather gets warmer.  Outdoor activities and busy schedules tend to make dinner later in the day, which works out just fine, since our daylight hours are so much longer. We often opt for grilling, rather than heating up the house with indoor cooking, on those summer nights.  There’s nothing that can compare to delicious, smoky, summertime bbq and all the flavors that embodies, but even if you’re in a hurry or just looking for something simple to get a creative and delicious dinner on the table quickly, your grill and a quick -fix relish recipe can still be the solution.  I think your whole family will enjoy this recipe for Veggie Slaw Relish.  It’s great on burgers or hotdogs and on this particular night, we used it to top Barbecue Cheese Dogs.

Oscar Mayer hotdogs, Kraft Singles, Kraft BBQ sauce

The “core” ingredients for our Barbecue Cheese Dogs.

The core of any good hotdog is, of course, the meat.  I love Oscar Mayer Selects Bun Length Smoked Uncured Angus Beef Franks. They have no artificial preservatives and no added nitrites or nitrates. Always on the lookout for best value, great prices and savings, I am not, typically, a brand-loyal shopper, with the exception of a short list of around half a dozen products.  Oscar Mayer hotdogs are on that list and have been for 20 years.  For the sandwich part of our barbecue cheese dogs, I also used Kraft Honey Hickory Smoke Barbecue Sauce and Kraft American Singles.  Every good hotdog needs a vessel, too. Standard hotdog buns would work fine for these, if you have them on hand, but I used my own homemade mini baguettes, which incorporated some delicious, nutty whole-grain and fiber into our meal and held up fabulously to sauce, cheese and time on the grill.

Mini Whole Grain Baguettes

Mini Whole Grain Baguettes

Before you build these savory dogs, you’ll need to mix up the Veggie Slaw Relish, though.  This recipe is super simple and I love the contrast of textures and tastes between the slightly sweet and sour dressing over crunchy, fresh vegetables and the softer, smoky, savory hotdog.  I hope your family enjoys this versatile recipe as much as mine.  You can easily substitute vegetables you have on hand, or ones you know are your kids’ favorites.  Go for a wide range of bright colors and crisp, crunchy texture, when making your selections.  I think cabbage, cauliflower, broccoli and asparagus would also be great in this! And as I mentioned, this is just as good on burgers as hotdogs, so it’s a good staple to keep on hand in the fridge, this summer.

Prepping veggies for the slaw

Prepping fresh, nutritious veggies to add to your slaw only takes a few minutes and adds loads of texture and flavor!

 Peel the cucumber and scoop out the seeds. Mince it up.  I wanted longer shreds of the zucchini and carrot, so I held them vertically to grate, instead of horizontally.  Then I minced the celery, bell pepper and onion.  It’s as easy as tossing all the veggies into a bowl and mixing them up!  Now, mix up a scrumptious dressing and let the slaw marinate while you prepare the barbecue cheese dogs.

making the dressing

You can get this glass cruet free when you purchase the two Good Seasons Salad Dressing packets, inside. For your Veggie Slaw Relish, you can choose the Good Seasons flavor that you love best. I like the Garlic and Herb.

Just follow the easy directions on your Good Seasons Dressing packet to mix up the delicious slaw marinade.  The only thing I did differently was to add 2 Tablespoons of sugar in the second step.  The cruet is really nice, because it’s got fill lines marked for the vinegar, water and olive oil.  Put everything in, give it a shake and voila!  The seasonings are already pre-measured for maximum flavor, so it’s just that easy to prepare a fresh, tantalizing dressing in your own kitchen!  Yum!

Barbecue Cheese Dogs with Veggie Slaw Relish

Building our Barbecue Cheese Dogs with Veggie Slaw Relish was an easy process!

 

Once the slaw is marinating in the fridge, grill the hotdogs, prep your buns or baguettes and build these delicious Barbecue Cheese Dogs with Veggie Slaw Relish.  I sliced a thin layer off the top of my baguettes, hollowed out the centers and set aside the removed bread.  (It makes fantastic croutons or bread crumbs to use in other recipes.) Then I brushed the inside of the baguette “boat” with barbecue sauce, added a grilled hotdog, topped it with cheese and then cradled the whole thing in a piece of aluminum foil.  When you have all 8 cradled in foil, put them back on the grill just long enough for the cheese to melt and the baguettes to warm.  Remove from the grill, top with Veggie Slaw Relish and enjoy!  Mandarin Orange Salad and steamed broccoli were excellent side dishes for this flavor-packed sandwich.

Barbecue Cheese Dog with Veggie Slaw Relish

Melty cheese, tangy barbecue sauce, cool and crunchy vegetables and a savory delicious hotdog! What’s not to love?

 

Is this just the creative twist you’ve been wanting for dinner or the next neighborhood barbecue?  Get the full, printable recipe and instructions for Barbecue Cheese Dogs with Veggie Slaw Relish,  HERE.

How to Make Homemade Corndogs – Master this Easy, Summertime Classic

On June 27, 2014, by Glenda Embree- BusyAtHome
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I’m pretty sure your kids will do chores for these.  Just sayin’.  :)  What is it about meat on a stick that fascinates young and old?  And then when you wrap it in sweet cornbread, well there’s just no getting around it…sometimes, you just have to make corndogs. It’s a rule. As busy as I […]

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I’m pretty sure your kids will do chores for these.  Just sayin’.  :)  What is it about meat on a stick that fascinates young and old?  And then when you wrap it in sweet cornbread, well there’s just no getting around it…sometimes, you just have to make corndogs. It’s a rule.

As busy as I get creating recipes, doing photo shoots and writing posts, there are still three, maybe four, food blogs I still visit on a regular basis. I love the creativity, the textures and flavors and family appeal of their recipes, and I can’t help drooling over their extraordinary photography.  Their pictures are so gorgeous that I always want a bite of whatever they present. One of those blogs is Chef in Training and the inspiration for these corndogs came from her.  All I changed was to switch sugar for honey and added a little more milk to thin the batter.  Nikki’s recipes never disappoint!

 

Easy Homemade Corndogs  - You'll feel like you were just handed a fresh corndog at a county fair when you taste these yummy treats! There is simply no comparison to the frozen variety and no way I want to serve my family anything but these fresh and delicious skewered beauties, now that I know how simple they are to make. | Busy-at-Home

You’ll feel like you were transported to a county fair in the summertime, from the very first bite! Lunch on a stick was never so simple or delicious!

 

We eat corndogs in our house – not every week, but I’m guessing at least once a month.  I have always cringed at the price, and then looked the other way, as I grabbed the boxes of frozen ones at the grocery store. It, literally, never occurred to me that this would be a dish that is so easy to make at home. I can’t believe you didn’t tell me!  :)

The good news is that homemade corndogs are also SOOOO much less expensive than their freezer cousins.  I calculated that I save about $4.00 for every 8 corndogs I make from scratch. If I can get the hotdogs on sale, I save even more! If you filter it, when you’re done, and store it in the fridge, you can reuse the oil you fry them in, too.

And, the taste? Oooohhhh, the taste! (Seriously, you REALLY should have told me!) The texture and flavor is so superior to pre-fab frozen that there really are no words of comparison that seem adequate. Trust me.  These will transport you to the county fairs of your childhood and you will want another…and probably another. I also have to tell the truth from the start. If you serve these to your family, they will no longer accept frozen corndogs as an option. When you say corndog, from now into perpetuity, this WILL be the only corndog that they envision. You’ve been warned. lol

Enjoy!

Easy Homemade Corndogs  - You'll feel like you were just handed a fresh corndog at a county fair when you taste these yummy treats! There is simply no comparison to the frozen variety and no way I want to serve my family anything but these fresh and delicious skewered beauties, now that I know how simple they are to make. | Busy-at-Home

The cornbread batter is crispy, outside, and tender inside, but not as thick and “cakey” as commercial brands. The flavor is extraordinary!

Easy Homemade Corndogs

Rating: 51

16 corndogs

I had never made homemade corndogs, until now. My family FLIPPED for these and I don't see how we could ever go back to buying the pre-made ones in the freezer section, again. These are so simple and the flavor is fantastic, plus I can make them for a fraction of the cost of store-bought!

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup raw honey
  • 4 tsp. baking powder
  • 1 egg
  • 1 1/4 cups milk
  • 2 (16 oz) packages hot dogs
  • 16 wooden skewers
  • 4 cups oil for frying (I used half coconut oil and half olive oil, but any vegetable oil will work)

Instructions

  1. Mix cornmeal, baking powder and flour in a deep container. (A one quart wide mouth canning jar works great for this.)
  2. Add honey, egg, and milk.
  3. Stir to thoroughly combine.
  4. Heat oil in a deep pot on the stove until it reaches 350 degrees. I attached my candy thermometer to the side of the pan to monitor my oil temperature. (Be sure to leave enough head room between the oil and the top of the pot. When you add the first corndog, the oil may foam up a little and you don't want it to overflow out of the pan.)
  5. Insert the wooden skewers into the hotdogs.
  6. Dip a hotdog into the batter, completely coating the outside and then allowing the excess to drip back into the jar.
  7. Carefully place the dipped corndog into the hot oil and allow it to cook until the cornbread is a beautiful golden color -- 2 or 3 minutes.
  8. Remove corndog from oil and drain on paper towels while you repeat the process with all the other corndogs.
  9. If your pot is big enough, it's possible to cook more than one corndog at at time. Just remember to leave enough room so they don't touch one another and to keep your oil at 350 degrees. Having too many corndogs in the pan at one time can bring the oil temperature down, substantially, so you'll want to keep an eye on that if you try to cook multiples.
  10. Serve with your family's favorite condiments.
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Peach Melba Lemonade Float Recipe and a Ball Drinking Jars Give Away

On June 26, 2014, by Glenda Embree- BusyAtHome
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Fourth of July is just around the corner and along with all the fun of the day, we can also expect to experience  a great deal of  HOT! For special occasions and celebrations, I love having some cool, refreshing drink options for my family — something outside the beverages they are used to every other day. […]

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Fourth of July is just around the corner and along with all the fun of the day, we can also expect to experience  a great deal of  HOT! For special occasions and celebrations, I love having some cool, refreshing drink options for my family — something outside the beverages they are used to every other day. I even have some fun, new Ball Drinking Jars to serve them in. One Busy-at-Home reader is going to score a set of four for their own kitchen, along with a Ball Mason Jar Infuser and a set of Ball Mason Jar Sip & Straws lids! Be sure to enter the giveaway, just below the recipe, at the bottom of this post.

Ball Drinking Jars, Ball Mason Jar Infuser and Ball Mason Jar Sip & Straws | Busy-at-Home #giveaway

Ball Drinking Jars, Ball Mason Jar Infuser and Ball Mason Jar Sip & Straws provide lots of options for serving cool, refreshing drinks on the Fourth of July. I have ice water with lemon and basil going in that infuser all day long!  Love it!

One of my favorite childhood memories is of the summer afternoons we would get to spend with an elderly neighbor, Bette.  Her home was filled with books, (She literally had a library room with floor to ceiling, wall-to-wall bookcases.  It was my personal tween heaven! :) ), antiques and love.  We helped her weed flower beds, played Yahtzee and she always made us a magical drink called a “float”.  We were allowed to choose 7-Up or Coke, poured over vanilla ice cream, and it was a dream in a glass to the five of us.  I’m not sure if I had ever had a float, before Bette’s, but if I did, I have no recollection of it.  Those simple treats are the definition of “float” in my mind. I love the idea of creating those same kinds of fun memories for my grandkids. I wanted to put a twist on a float, using the classic summer flavor of peach, to surprise them for the Fourth. I remembered hearing about a dish called Peach Melba, that I thought was also served with ice cream, so that’s where I started my research.

Peach Melba Lemonade Float Recipe | Busy-at-Home

The tartness of fresh lemonade, blended with sweet, homemade vanilla peach syrup and lemon-lime soda — all over vanilla ice cream and raspberries. DELISH!

It turns out that Peach Melba is a dish of fresh peaches with vanilla ice cream and raspberry sauce. It also seemed to be heavy on the vanilla in many of the recipes, I looked at. I was sure it was going to translate easily to a refreshingly fizzy, ice cream drink.

These Peach Melba Lemonade Floats are not as colorful as some of the other drinks I could have shared with you, making it difficult to get a really interesting and beautiful photograph, but the flavor is out-of-this-world! You’re going to LOVE them and your family will, too! They’re simple to make, but you DO need to make the wonderful Vanilla Peach Syrup, ahead of time, so you’ll want to plan ahead.

Peach Melba Lemonade Float

Ingredients

    for Vanilla Peach Syrup
  • 2 1/2 cups fresh peach puree (6 or 7 peaches)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon sea salt
  • 1 Madagascar Bourbon vanilla bean
  • for each Float
  • 1/2 cup Vanilla Peach Syrup
  • 1/4 cup lemon juice
  • 1 1/2 - 2 cups lemon lime soda
  • 1 1/2 cups vanilla ice cream
  • 10 raspberries

Instructions

  1. To keep the top of your float from being all foam, I discovered that I needed to assemble these in the opposite order that I normally would. The first time I made one, I added the soda, last, after all the other ingredients were in the glass. I ended up with a giant head of foam, and though it tasted really amazing, the float didn't look like much.
  2. The second time, I reversed the order and had a lot better luck controlling the foam and getting some "color" in the glass. It's strictly a matter of visual preference. The taste is fabulous, either way.
  3. to Make the Vanilla Peach Syrup
  4. Peel and discard the pits from all the peaches.
  5. Cut the peaches into chunks and add to a high-speed blender or food processor. Puree the peaches until they are reduced to a thick liquid. You'll need 2 1/2 cups of puree for this recipe.
  6. Pour the peach puree into a medium saucepan.
  7. Add the sugar and salt.
  8. Slice the vanilla bean and scrape all the seeds inside it, into the sauce pan.
  9. Stir mixture together and begin heating over medium low heat.
  10. The goal is to bring the syrup to a boil, slowly, so it doesn't scorch. This will completely dissolve the sugar, meld flavors and thicken the syrup.
  11. Once syrup begins to boil, make sure you have enough head space in your pan, so it isn't going to boil over, and set a timer for 20 minutes to let it cook down.
  12. Remove syrup from heat. Cool in pan and then transfer to container with lid and store in the refrigerator until ready to use. It will work best if it's cold.
  13. You should have enough syrup to make 6 or 7 floats. (3 - 3 1/2 cups)
  14. to make a Peach Melba Lemonade Float
  15. In a 24 oz. Wide Mouth Ball Drink Jar, pour 1 1/2 cups lemon lime soda.
  16. Add Vanilla Peach Syrup and lemon juice.
  17. Stir gently to combine.
  18. Add 1 cup of vanilla ice cream to the glass, in small scoops.
  19. Drop 5 or 6 fresh raspberries over the ice cream.
  20. (You could just add all the ice cream and berries, at once, but I discovered that the drink is prettier and more colorful if you do it in layers like this.)
  21. Add the last 1/2 cup of ice cream and then the rest of the raspberries.
  22. Add just enough lemon lime soda to finish filling the glass and raise a bit of foam above the rim of the glass.
  23. Garnish with a mint leaf.
  24. Add a straw and serve.
  25. Enjoy!
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How to make a peach melba lemonade float | Busy-at-Home

How to make a peach melba lemonade float | Busy-at-Home

 


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Layered Southwest Salad, a Simple and Complete Meal in One Bowl

On June 18, 2014, by Glenda Embree- BusyAtHome
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  Remember I told you how much I LOVE salads?  This recipe is one of the reasons why!  Layered Southwest Salad is a complete and balanced meal and even my manly carnivore husband and son are happy to see this one on the table. It’s got all the things I love about summer — fresh […]

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This beautiful Layered Southwest Salad is as simple and delicious as it is gorgeous.  It's perfect for company or just lunch at home with the kids.  The crispy, fresh greens, crisp summer veggies and grilled chicken make it one of my favorite go-to summertime lunches.  I bet it will be one of yours, too.  Click over to Busy-at-Home and get the recipe!  #salad #lunch #summer #recipe #easyrecipe

This beautiful Layered Southwest Salad is as simple to make and delicious to eat as it is gorgeous to display on a buffet or picnic table. It’s perfect for company or just lunch at home with the kids. The crisp, fresh greens, crunchy summer veggies and grilled chicken make it one of my favorite go-to summertime lunches. I bet it will be one of yours, too.

 

Remember I told you how much I LOVE salads?  This recipe is one of the reasons why!  Layered Southwest Salad is a complete and balanced meal and even my manly carnivore husband and son are happy to see this one on the table. It’s got all the things I love about summer — fresh tomatoes and crisp greens and crunchy fresh vegetables. It also has hearty ingredients that satisfy my “meat and potatoes” guys, too — grilled chicken, black beans and cheese.  Plus the dressing is to die for! It’s so simple and tastes so good.  It is literally the “southwest” part of this salad.  The other beautiful thing about this hearty salad is that it lends itself well to being altered, so you can incorporate what you have on hand or your family’s favorites.  Fresh sweet corn is a glorious addition, but it’s still too early in the season for us, here.  I think black olives, celery, even diced cucumber, zucchini or yellow squash would be fantastic in it, too.  So, get creative and make it your own.  The important thing is just make it! :)

I told you a few days ago that when I grill chicken I cook large batches and this salad would be a good example of why.  Having pre-cooked chicken in the fridge, ready to go, means I can put tasty dishes like this one, together in minutes.  If you don’t have a fridge or freezer full of pre-grilled chicken, don’t give up on this salad.  Leftovers from last night’s chicken dinner or rotisserie chicken from the grocery store would be other quick-fix options.  Plus, it would only take a few minutes, during your day, to cook a couple chicken breasts to use.  However you decide to prep your chicken, I hope you DO make this simple, hearty and nutritious salad. It seriously makes me happy!  Don’t laugh. I told you.  I love salad.  Me and THIS salad…well, we understand each other. We have the same long-term goals. It’s a great relationship.  lol  Enjoy!

This beautiful Layered Southwest Salad is as simple and delicious as it is gorgeous.  It's perfect for company or just lunch at home with the kids.  The crispy, fresh greens, crisp summer veggies and grilled chicken make it one of my favorite go-to summertime lunches.  I bet it will be one of yours, too.  Click over to Busy-at-Home and get the recipe!  #salad #lunch #summer #recipe #easyrecipe

All the freshness and deliciousness of summer in one scrumptious dish! Serve it with tortilla tips or crusty French bread and it will be one of the most satisfying meals in your menu rotation!

 

Layered Southwest Salad

Rating: 51

15 minutes

Ingredients

    for the Dressing
  • 2 cups sour cream
  • 1 1/4 cups chunky picante sauce or thick and chunky salsa
  • 1 Tablespoon Southwest Seasoning
  • for the Salad
  • 2 cups grape tomatoes, halved
  • ½ cup thinly sliced green onions with tops
  • 1 (16 oz.) bag of salad mix (I use 1/3 spinach, 1/3 Romaine and 1/3 Iceberg. Choose your favorite greens.)
  • 2 c. shredded cheddar cheese
  • 3 c. grilled chicken breast, diced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • optional: tortilla chips for serving

Instructions

    for the Dressing
  1. Mix the sour cream, picante sauce and southwest seasoning. Stir to combine and refrigerate until ready to serve.
  2. for the Salad
  3. Layer one half of your chosen greens in the bottom of the salad bowl or even a 9x13 baking pan.
  4. Layer one half the chicken over the greens.
  5. The third layer is one half of the black beans.
  6. Next layer one half the bell peppers over the beans.
  7. Top the bell peppers with one half the cheese.
  8. Layer one half the tomatoes over the cheese.
  9. Sprinkle one half the green onions over the tomatoes.
  10. Repeat the layers.
  11. Serve individual portions with tortilla chips or crusty French bread and topped with the Southwest Dressing.
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