2 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
1 tsp. jarred minced garlic*
1 tsp. dried Italian seasoning
½ tsp. dried crushed red pepper
½ tsp. salt (we used table salt)
Preheat your oven to 450 degrees. Take a baking sheet and line it with aluminum foil, setting it off to the side for now. Take your zucchini and cut it lengthwise into quarters, cutting each piece now in half crosswise. Place the zucchini in a mixing bowl, adding in the oil and remaining ingredients afterwards. Toss the zucchini to coat and spread it out in a single layer on the lined baking sheet. Cook in the oven for 15 minutes or until they’re tender and look golden brown, flipping them over after 7 minutes.
Makes 4 servings.
*Normally we always use fresh garlic but we were in a rush today so we followed the recipe and wouldn’t you know it worked !
This is quickly becoming a favorite dish of ours because it is ridiculously quick and easy to make ! The zucchini was tender but there were a few pieces that started to turn mushy so we’d recommend shaving a minute or two off the cooking time. We loved the flavor of this dish though, the Italian seasoning really comes through and there’s a nice level of heat in this as well. The olive oil practically gives the zucchini a buttery quality. We hope you enjoy this as much as we do !
½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
Salt (used kosher salt)
12 (6-inch) corn tortillas
2 cups store-bough salsa verde (used La Victoria Thick’N Chunky Salsa Verde Medium that we pureed**)
1 ½ cups shredded pepper jack cheese
Turn the oven on and set it to 375 degrees. Take a 9 x 13-inch baking dish out and spray the inside with nonstick cooking spray, leaving the baking dish off to the side for now. In a medium-sized saucepan, pour 2 tablespoons of the oil into the skillet and set the heat to medium. Once the oil’s hot, toss the garlic in and stir constantly for 2 minutes or until the garlic just starts to look golden. At this point, add the beans to the saucepan and continue stirring for one minute, stirring the broth in after that minute passes. Season with salt and start mashing the beans until they’re softened, about 7 minutes. Let the bean mixture cool a little.
Take a baking sheet out and line it with paper towels. In a small skillet, pour the remaining oil in. Once the oil’s hot, place a tortilla in the oil, cooking it for 3 seconds per side, placing it on the paper towel lined baking sheet to drain. Repeat with remaining tortillas.
After the oil’s drained, place around ¼ cup of the bean filling on a tortilla, rolling it up to enclose afterwards, placing it in the prepared baking dish. Repeat with remaining tortillas.
Once all the tortillas are in the baking dish, pour the salsa over them, sprinkling the cheese over the salsa afterwards. Stick the dish in the oven for 20 minutes or until the cheese has melted and the salsa is bubbling.
*We decided not to fry our tortillas in oil and instead heated them up in a dry skillet over low heat. We heated them up one at a time, and it still made them nice and pliable without worrying about excess grease and saved on cleaning time !
**Mommy has no problem with the consistency of the salsa straight out of the jar but I don’t like my salsa having any remote chunkiness so we pureed the salsa and measured out 2 cups afterwards.
The garlic flavor in the bean filling comes through but doesn’t overwhelm the dish. The salsa adds such a wonderfully bright acidic flavor to this dish and the cheese is nice and gooey. Because the beans are the filling for this, you do feel pleasantly full after 2 enchiladas.
We weren’t paid in any form to promote Swanson or La Victoria salsa.
1 quart dill pickle chips (we used a 32 oz. jar of Heinz Hamburger Dill Chips)
¾ cup granulated sugar
¼ cup hot sauce (such as Frank’s Red Hot) (we used Frank’s Red Hot Original)
1 tablespoon minced garlic
1 teaspoon cayenne pepper
Measure out 1 cup of the pickle juice from the jar, putting it off to the side for now. Discard any remaining juice. Place the pickle chips in a colander and drain them, rinsing them afterwards with cold water 3 times.
In a mixing bowl, stir the sugar, hot sauce, garlic, cayenne pepper, and the 1 cup of pickle juice together until combined. Place the pickle chips back in their original jar, pouring the sugar mixture over the pickles afterwards. Put the lid back on the jar, and let it chill for 3 days before serving.
Oh my god these are some of the best pickle chips you’ll ever have. These are so delicious you’ll want to eat them like potato chips ! You got spiciness, acidity which gives it that wonderful tang, and there’s some sweetness and it’s wonderful having the heat while the chips are still cold. The garlic is a nice background flavor. Perhaps the only downside is that the flavors are muted when combined with a burger. Perhaps it’s best you put a portion on your plate and put the jar away before you start eating them, otherwise you’ll probably have people mad at you for eating half the jar !
This recipe came from “the South’s Best Butts”.
We weren’t paid in any form to promote Frank’s Red Hot, Heinz or “the South’s Best Butts”.
12 oz. skinless, boneless chicken breast halves*, cut into ½-inch pieces
1 cup water
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar or white wine vinegar (we used rice vinegar)
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms (we sliced 8 oz. of baby bella mushrooms)
12 cloves garlic, finely chopped
½ cup sliced water chestnuts
2 cups hot cooked rice
In a small bowl** stir together the water, soy sauce, and vinegar to create your marinade. Take a resealable bag out and add the chicken to it, followed by the marinade. Seal the bag up and stick it in the refrigerator, allowing the chicken to marinate for 30 minutes. After those 30 minutes pass, drain the chicken, keeping the marinade. Combine the marinade with the cornstarch, making sure that the cornstarch is fully combined.
Take a wok or large skillet (we used a skillet) out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green onions, mushrooms, and garlic, stirring constantly for 1 to 2 minutes or until tender. Take the vegetables out of the skillet, leaving them off to the side for now.
If you think it needs it, pour some more oil into the skillet. Once the oil’s hot again, add the chicken to the skillet, stirring constantly for 3 to 4 minutes or until the chicken is fully cooked. Take the chicken out of the skillet and add it to the vegetables. Pour the marinade mixture into the skillet, stirring continuously until it’s thickened and is bubbly as well. Add the vegetables and chicken back to the skillet, adding in the water chestnuts as well. Let the dish cook just long enough for everything to be heated through, stirring during that tie. Serve this over rice and enjoy !
*Since we had to really stretch our food budget this month, we used a pound of chicken tenders that we had in the freezer instead of buying the chicken breast halves.
**We actually added the marinade ingredients to the bag first and just shook up the bag long enough for the ingredients to combine (helped save us from dirtying up an extra dish).
This is a good dish but we like having a spicy component in our food so later on we added some crushed red pepper flakes to the dish and liked it even more. We also sprinkled some kosher salt into the dish to help bring out the flavors more.