Category: MEMES & LINK PARTIES

BURRITO BAKE ~ BLOG 365.226

The flavors of homemade burritos the easy way!

BURRITO BAKE – serves 8

1 medium onion, chopped
1 pound lean ground beef
2 tablespoons Southwestern Seasoning Mix or taco seasoning
2 garlic cloves, FINELY minced
12 ounce can Mexican-style corn, drained well
12 ounce jar chunky salsa, divided
16 ounce can refried beans
1/2-3/4 cups homemade chicken broth
7 (6 inch) corn tortillas or 3-4 golden blend tortillas
2 cups shredded Colby & Monterey Jack cheese blend, divided

  • In a large skillet combine onion, beef, seasoning mix and pressed garlic, mixing well. Saute 5-7 minutes until beef is no longer pink, breaking into crumbles. DRAIN BEEF WELL!!!
  • Add corn and 1 cup of the salsa, mixing well.
  • Combine refried beans and broth, mixing well.
  • Place 1-2 tortillas over bottom of your deep dish baker. Cut other tortillas to fill any gaps as layers are assembled.
  • Spread one-third of the beans evenly over tortillas.
  • Top with one-third of the beef mixture and one-third of the cheese.
  • Repeat layers.
  • Arrange remaining two tortillas over cheese.
  • Top with remaining beans and beef mixture.
  • Bake 30-45 minutes or until center is hot. 
  • Top evenly with remaining salsa and cheese.
  • Let stand, covered, 5 minutes before serving.
  • Serve with sour cream if desired.

NOTE: Golden Blend tortillas work well also. If you’re unfamiliar with them, they are half corn, half flour giving them a wonderful flavor and texture that is not as doughy as flour or as stiff as corn.

CHICKEN SAUSAGE PARMESAN SOUP ~ BLOG 365.224

Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

  • Toss the bread cubes, oil and 1 tablespoon of the rub together.
  • Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
  • Sprinkle with FINELY grated Parmesan cheese.
  • Remove from oven and let cool.
  • Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
  • Add garlic and sauté until fragrant.
  • Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
  • Stir in the Parmesan cheese.
  • Top the soup with half of the mozzarella and sprinkle with croutons.
  • Let stand, covered, for 2–3 minutes or until the cheese is melted.
  • Serve with remaining croutons.

NOTE:

  • I make my croutons out of croissant bread I buy at Costco.
  • I also use a frozen rind of Parmesan if making my marinara from scratch.

HAPPY HOMEMAKER MONDAY, MENUS & RECIPES week 32 of 2025 ~ BLOG 365.223

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom and be sure to wish her happy birthday! Yesterday was her birthday so in my book she gets to celebrate all week.

LAST WEEK RECAPPED

Good morning dear friends. It sure seems like last week, the first week of August literally flew by me. Last week had many appointments and Eagle’s responsibilities as well as the final preparation for the 50% off weekend. The “garage sale” part of the estate sale is over, but I still have large pieces of furniture that no one seems to want at any price. A very dear friend is coming over later this morning to help me box up the clothing, shoes and small chachki type items for donation to the appropriate places. Before declaring it completely over and donating the furniture I’ll try some more Craig’s List and Marketplace listings. 

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re under a severe heat advisory since yesterday and in the triple digits so am trying to hibernate a bit. Fortunately, we have an air conditioner in the workshop portion of the garage that we’ll be working in today. The temperatures should dip back down by mid week.

THIS WEEK

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV
  • LAUNDRY & CLEANING I am up to date on laundry, but will need to do some serious cleaning after this week and everything is finished being sorted and packed for donation.
  • GROCERIES & ERRANDS I have a small list for the butcher and produce that I’ll do before today’s appointment in town. This week I have a mammogram and a bone density scan. I also have the Eagle’s shopping to do and delivering the donation boxes.
  • PROJECTS & TRAVELS Everything is still on hold until things settle down after the memorial and some family medical things.
  • RECIPE RESEARCH & MENU PLANNING I’ve been stalking recipes from Pinterest that sound good for the next couple weeks. I can’t believe how close we are to fall and that will be a whole new search!
  • DVR/TV It was so hot yesterday that we hibernated with movies after the birthday party. We saw JOURNEY TO THE CENTER OF THE EARTH with Brendan Fraser, JOURNEY 2 THE MYSTERIOUS ISLAND with Dwayne Johnson and Michael Caine as well as THE MAGNETIC MONSTER from 1953.

READING TIME

Book club met yesterday, but I was at a birthday party. I did finish the book and got there just  in time for the last few minutes of discussion. They’ve chosen 2 new books and I haven’t decided which one to read first. They’ve chosen LOVE, MOM by Iliana Xander and A FLICKER IN THE DARK by Stacy Willingham.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
 8/11 MONDAY
 8/12 TUESDAY
8/13 WEDNESDAY
 8/14 THURSDAY
8/15 FRIDAY
8/16 SATURDAY
8/17 SUNDAY
DINNER
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
HAWAIIAN SHEET PAN CHICKEN
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CHIPOTLE RANCH CHICKEN BURRITOS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
SPINACH ARTICHOKE PENNE PASTA SALAD
TUSCAN CHICKEN
DESSERT
 
BANANA BREAD CINNAMON ROLLS
 

FAVORITE PHOTOS

I had to laugh at this sign in front of the newly re-opened bookstore that had burned in an electrical fire last year. And these are our favorite summer TV snacks. I will be planting these tomatoes again and again each year – they are so sweet it is like eating candy. The cute face belongs to Elliott a Spanish Mastiff puppy who came to visit the estate sale over the weekend. We dropped off some metal pieces for recycling and found this brand new “claw” had been sent for recycling. It was huge! And I just love the field picture for some unknown reason. It is usually full of sheep and much greener!

INSPIRATIONS

HOMEMAKING TIP

LIFE TIP

RECIPES COMING UP THIS WEEK

  • BURRITO BAKE
  • CHEESY ITALIAN SAUSAGE & SHELLS
  • CHICKEN SAUSAGE PARMESAN SOUP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

Hopefully I’ll get back to participating in my meme links this week.

CHEESY CHICKEN CHILAQUILES ~ BLOG 365.219

This Mexican classic gets an update as a layered casserole.

CHEESY CHICKEN CHILAQUILES

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 tablespoon Pampered Chef Southwestern Seasoning Mix or taco seasoning
1 tablespoon butter
1 3/4 cups salsa verde
3/4 cup homemade chicken broth
3/4 cup chopped FRESH cilantro
12 cups authentic restaurant-style tortilla chips (see notes) OR**
2 cups shredded Monterey Jack cheese
1 cup crumbled queso fresco (4 ounces)
Sour cream or crema (optional)

  • Preheat oven to 350°.
  • Melt butter in stoneware baker for 2-3 minutes while you are preparing chicken.
  • Cut chicken into 1 inch pieces.
  • Combine chicken and seasoning; mix well.
  • Spread chicken evenly over bottom of stoneware baker.
  • Bake 10-15 minutes until cooked through, stirring to separate chicken occasionally. Drain WELL and set chicken aside.
  • Whisk salsa and broth together.
  • Arrange half of the tortilla chips over bottom of the baker, breaking chips; top with half each of the chicken, salsa mixture and Jack cheese.
  • Sprinkle with 1/2 cup of the cilantro.
  • Repeat layers one time ending with Jack cheese.
  • Return to the oven covered for 10-15 minutes or until cheeses are melted and most of the liquid is absorbed.
  • Let stand, covered, 5 minutes.
  • Sprinkle with remaining 1/4 cup cilantro and Cotija cheese.
  • Serve with sour cream, if desired.

NOTES:

  • Authentic Mexican restaurant-style tortilla chips are thicker than other types of chips and keep their texture in this casserole. I used 2-2 cup bags of Fresh Gourmet Tortilla Strips.

PEPPERONCINI CHICKEN & RICE ~ BLOG 365.217

This is a quick weeknight version of Mississippi Chicken that is normally done in the slow cooker. The rice is creamy, yet sweet and vinegary from the pepperoncinis. This is my favorite way of infusing a ton of flavor into rice. The rice makes a wonderful side dish even if you don’t make the chicken.

PEPPERONCINI CHICKEN & RICE adapted from delish.com

4 (6 ounce) boneless, skinless chicken breasts, pounded evenly thin
2 tablespoons FRESH chopped oregano
1 teaspoon garlic powder
FRESH ground sea salt & black pepper, to taste
1 tablespoon neutral oil
1 + 1 tablespoon unsalted butter
1 LARGE shallot, chopped 
4 cloves garlic, finely chopped
1 cup long-grain Jasmine rice, rinsed
1/2 cup pepperoncini liquid from jar
2 cups chicken broth
1 cup half-and-half
1/2 teaspoon crushed red pepper flakes
1 cup shredded mozzarella
1/2 cup sliced pepperoncinis

  • Melt avocado oil and 1 tablespoon butter in a large skillet.
  • Season chicken pieces all over with garlic powder, FRESH ground sea salt and black pepper.
  • Add chicken pieces to skillet, cooking 3-4 minutes per side until golden brown.
  • Transfer to a plate and set aside.
  • Add remaining butter to pan and stir until melted.
  • Add onion and garlic, cooking and stirring 5-6 minutes until onions are softened and beginning to caramelize.
  • Add rice, stirring 1-2 minutes until warmed.
  • Add pepperoncini liquid and sauté a 2-3 minutes until most of the liquid is evaporated.
  • Add broth, half-and-half, oregano and red pepper.
  • Return chicken and any accumulated juices to skillet.
  • Bring to a SLOW boil.
  • Reduce heat to medium-low. Cover and simmer, stirring often, until rice is tender and cooked through. 
  • Transfer chicken to platter.
  • Stir in mozzarella and pepperoncinis until cheese is melted.
  • Return chicken to skillet and serve immediately.