COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ NO BAKE LEMON STRAWBERRY DELIGHT ~ BLOG 365.253B

This super simple no bake cheesecake recipe full of fluffy layers of lemon and strawberry no-bake cheesecake on top of a sweet and salty golden cookie crumb crust that will make your table shine. If that isn’t enough, add fluffy vanilla whipped cream topped with fresh diced strawberries and crunchy Oreo cookie crumbs for a cool and creamy summer vibed dessert. This recipe adapts to just about any flavor combination you can dream up. If you choose darker flavors or even chocolate pudding, change up the Oreos accordingly.

NO BAKE LEMON STRAWBERRY DELIGHT adapted from DELISH

20 finely crushed golden Oreos, plus 3 finely chopped for topping
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted, cooled

12 ounces cream cheese, softened

3/4 cup plus 1 tablespoon confectioners’ sugar, divided

1 + 1/2 teaspoon PURE vanilla extract, divided

2 1/4 cups heavy cream, divided

5 teaspoons strawberry gelatin powder (strawberry Jell-O)
5 teaspoons lemon gelatin (lemon Jell-O)
2/3 cup fresh strawberries, hulled, finely chopped

  • In a large bowl, whisk crushed cookies and salt.
  • Pour in butter and stir until combined.
  • Press into bottom of an 8×8 inch glass baking dish.
  • Refrigerate until ready to use.
  • In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese, 3/4 cup confectioners’ sugar, and 1 teaspoon vanilla a couple minutes until smooth and creamy.
  • Add 1 1/2 cups cream and beat 2-3 minutes more until light and fluffy.
  • Divide evenly into 2 bowls.
  • Add lemon gelatin powder to one bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread onto crust, smoothing the top with an offset spatula.
  • Add strawberry gelatin powder to the other bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread on top of lemon layer, smoothing the top with an offset spatula.
  • Refrigerate until cold and set, at least 2 hours and up to 1 day.
  • When ready to serve, in a medium bowl, using handheld mixer on medium-high speed, beat remaining cream, confectioners’ sugar, and 1/2 vanilla until stiff peaks form.
  • Spread whipped cream over strawberry layer.
  • Sprinkle with FRESH chopped strawberries.
  • Sprinkle with chopped cookies and serve immediately.

NOTES:

  • You can SHORT CUT the whipped cream layer by either using cool whip or canned whipped cream when serving.
  • You can also crumb the cookies in a small food processor with the salt and melted butter for a finer crumb. 

COOKING THURSDAY ~ PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS ~ BLOG 365.253A

PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS adapted from HALF BAKED HARVEST 

1 pound boneless skinless chicken tenders or small breasts
2 tablespoons avocado oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 Poblano pepper
2 cups salsa Verde
1 cup cooked rice
1/2 cup FRESH chopped cilantro
10-12 golden blend tortillas
1 cup FINELY shredded cheddar cheese
1/2 cup shredded Monterey jack cheese

  • Preheat the oven to 350°.
  • Lightly oil a baking dish and set aside.
  • Rub chicken with the avocado oil.
  • Places chicken pieces in a single layer on a baking sheet.
  • Season with salt and pepper.
  • Whisk together the chili powder, cumin, and paprika and sprinkle over chicken pieces.
  • Add the Poblano to the baking sheet.
  • Transfer baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
  • De-seed the Poblano and cut into slices.
  • Add the shredded chicken and Poblano to a bowl.
  • Add 1/2 cup salsa Verde, the rice, half the cheese, and the cilantro to the chicken and toss to combine.

  • Pour 1/2 cup of the salsa Verde onto the bottom of a 9×13 inch baking dish.
  • Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
  • Pour the remaining salsa Verde over top of the enchiladas.
  • Top with the remaining the cheese.
  • Bake for 15-20 minutes, until the cheese has melted.
  • Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALSA

1 avocado diced or sliced
1 cup FRESH chopped pineapple
1 jalapeno seeded + chopped
Juice of 1 LARGE lime
1/3 cup FRESH chopped cilantro

  • Gently toss together all the ingredients in a mixing bowl.
  • Keep stored in the fridge for up 2 days.

HAPPY HOMEMAKER MONDAY ~ week 36 of 2026 with MENUS & RECIPE LINKS ~ BLOG 365.250

Be sure to join us at Happy Homemaker Monday with our host, Sandra

at Diary of a Stay at Home Mom

 I’m in the “BER months mindset so HELLO SEPTEMBER!! I’m glad you’re here. 🙂

LAST WEEK RECAPPED

GOOD MORNING dear friends,

We arrived at SIL’s on Friday just in time for a wonderful lunch on the patio of a family favorite restaurant. It was a LONG drive (600 miles which in California traffic feels like 1200) and rained ALL of Thursday.

Fortunately, Friday was beautiful the further south we went. We’ve had a busy few days here at SIL’s doing some honey do’s for her, along with lots of visiting and catching up as well as getting ready to head out for the family reunion on Wednesday.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s going to be a great start to the week, but a warm ending before we head home to better weather!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING A couple loads to do Tuesday night before we head out to the actual family reunion.
  • GROCERIES & ERRAND Wednesday we’ll go to the grocery store near where we stay to pick up everything we need for the week.
  • PROJECTS & TRAVELS we’ll leave SIL’s house on Wednesday and drive 1 1/2 hours our niece’s house to pick her up before having lunch with another niece at a family favorite, Paso Robles Inn and then head another couple hours further south to the actual reunion.
  • THINGS THAT MAKE ME HAPPY plans coming together… fresh sheets… squishy pillows that feel just right… old movies… 

READING TIME

Last week was busy and I kept falling asleep before I get very much read, so I’m still reading I’m reading the Baking Games by Rachel Hanna and Side Trip by Kerry Lonsdale. 🙂 We’re about 7/8 through our audible book and will finish it on our way home.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 9/7 MONDAY 9/8 TUESDAY 9/9 WEDNESDAY
9/10 THURSDAY
 9/11 FRIDAY 9/12 SATURDAY 9/13 SUNDAY
DINNER
out to CHAMISAL 
out to ANGELINOS 
FAMILY REUNION dinner out at SIDEWAYS
FAMILY REUNION PIZZA PLACE NIGHT
FAMILY REUNION STREET TACOS
FAMILY REUNION POTLUCK
on the road somewhere
DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

There are way too many so far, but here a few I’ve already edited.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • NO BAKE LEMON STRAWBERRY DELIGHT
  • MEXICAN STREET CORN CHICKEN PASTA SALAD
  • PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS
  • TERIYAKI PINEAPPLE RICE STUFFED PEPPERS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ STREET CORN CHICKEN RICE BOWL ~ BLOG 365.246D

STREET CORN CHICKEN RICE BOWL adapted from Cocina Republic

Start with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh base and then make it your own by adding your favorite toppings. We like to add fire roasted corn, black beans, minced onion and avocado.
CHICKEN
4 boneless and skinless chicken thighs
Juice of 1 LARGE lime
1 tablespoon avocado oil
1 teaspoon Pampered Chef Chile Lime seasoning
2-3 cloves garlic, FINELY minced
½ teaspoon onion powder
FRESH ground sea salt and black pepper

  • Add chicken thighs to large resealable bag.
  • Combine lime juice, avocado oil, minced garlic, chile lime seasoning, onion powder, salt and pepper.
  • Marinate for AT LEAST 15-30 minutes in the refrigerator.
  • Heat a skillet over medium-high heat.
  • Sear chicken for 8-10 minutes per side until done.
  • Rest, then slice.

TOPPING
1 cup sweet corn kernels sautéed or grilled, if possible
1 small can green chiles, drained well
¼ cup thinly sliced red onion
1 cup sour cream, divided
2 tablespoons Duke’s mayonnaise
½ cup Cotija cheese crumbled, plus extra for garnish
1 teaspoon chili powder
FRESH ground sea salt and black pepper, to taste
1 LARGE lime cut into wedges, for serving

  • Mix 1 cup grilled corn or sauteed sweet corn, green chiles, ¼ cup thinly sliced red onion, sour cream, mayonnaise, Cotija cheese and 1 teaspoon chili powder.
  • Add salt, pepper and lime juice to taste.

ASSEMBLY
3 cups cooked rice
Fresh cilantro for garnish
Sour cream

  • Add rice followed by sliced chicken, street corn topping, extra Cotija and cilantro to each bowl.
  • Garnish with lime wedges.
Drizzle extra sour cream on top if desired.
  • Serve warm with an optional squeeze of lime.

COOKING THURSDAY ~ CHICKEN VEGETABLE SHEPHERDS PIE ~ BLOG 365.246C

CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

  • In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
  • Bring to boil over high heat.
  • Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
  • Drain pota­toes and return them to sauce­pan.
  • Add sour cream, but­ter and milk. Mash well.
  • Sea­son to taste with salt.
  • Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

  • Heat oven to 400°.
  • Lightly oil a 9″ x 13″ bak­ing dish.
  • Melt but­ter in another sauce­pan over medium.
  • Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
  • Whisk in flour. Cook 1 minute, stir­ring often.
  • Gradu­ally stir in milk and broth, then thyme.
  • Increase heat to high and bring to a boil, stir­ring often.
  • Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
  • Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
  • Sea­son with salt and black pep­per to taste.
  • Spread filling in dish.
  • Spoon top­ping over filling and spread as evenly as pos­sible.
  • Sprinkle with Par­mi­gi­ano.
  • Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
  • Sprinkle with pars­ley and serve immediately.

COOKING THURSDAY ~ CHILI con CARNE QUESO CUPS ~ BLOG 365.246B

CHILI con CARNE QUESO CUPS serves 12
Football season has officially begun. It’s time to pull out the game day recipes for tailgating.

CUPS
2 tablespoons avocado oil
1 LARGE spring onion, chopped
3 cloves garlic, FINELY minced
2 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef
14 ounce can crushed tomatoes
1 can black beans, drained and rinsed

  • Preheat oven to 350°.
Heat oil in skillet over medium heat.
  • Add onion and sauté 5 minutes until softened.
  • Add garlic and sauté for another minute.
  • Mix in spices, salt, and pepper, stirring for a minute until spices are fragrant and evenly coat the onion. 

  • Add beef, cooking until browned and crumbled and well mixed with spices.
  • Add tomatoes and bring to a SLOW boil.
  • Simmer until chili is slightly thickened, about 10-15 minutes.
  • Stir in black beans and cook for 5 more minutes, then remove from heat and set aside.

QUESO
8 ounces grated sharp cheddar cheese
1 tablespoon cornstarch
1 cup evaporated milk

  • Add milk into a small sauce pan.
  • Toss the cheese and cornstarch together and then add to the saucepan.
  • Cook over low heat, regularly stirring 3-5 minutes until cheese melts and sauce is thickened.
  • Remove from heat and set aside.

ASSEMBLY & GARNISH
6 large flour tortillas
Green onions, thinly sliced
Sliced olives, optional
Sour cream

  • Cut off the top, bottom, and side edges of a tortilla until it becomes a square.
  • Cut in half horizontally and vertically so there are four small squares. Repeat with five more tortillas.
  • 
Spray a muffin tin with non-stick cooking spray.
  • Nestle a tortilla square into each muffin mold so that it forms a small cup.
  • Add a tablespoon of chili to each tortilla cup.
  • Layer in a tablespoon of queso. 
Bake for 10-15 minutes.
  • 
Top with green onions and sour cream.
  • Enjoy!

NOTE: I sometimes cheat and use Old El Paso Creamy Queso Sauce 🙂