Eh-spicy Rico

Psalm 23:1-3 "The Lord is my shepherd, I shall not be in want. He makes me lie down in green pastures, he leads me beside quiet waters, he restores my soul. He guides me in path of righteousness for his name's sake."  When life seems to be getting busier and busier each day, and time is slipping by too fast to get everything done, these verses of Scripture evoke a peace that settles over any of life's craziness. The Lord's promises are always true and faithful - this is no exception. He will restore our souls, He will make us rest, He will make sure we are not lacking anything. Let His love wash over you this week and remind yourself that our Almighty Father is guiding you down paths of righteousness. As we follow these paths we can bring glory, honor, and praise to His awesome name!

First off I'd like to apologize for how infrequent my posts have been! We've been out of town almost every weekend this month, which is usually when I post the babies. But Pinterest has been its usual sweet self to me and I found a couple awesome recipes I can't wait to share!

Allow me to explain the title "Eh-spicy Rico". This is my father's Latin alter-ego. (For those of you who know my dad, this is priceless considering he often glows in the winter and makes up for his lack of Spanish skills with effort, enthusiasm, and of course, optimism!) He often whips out this Spanish accent at gatherings, especially when relaxing on the lake, and it is truly a delight to all! In true segue fashion, I present to you this eh-spicy pasta recipe courtesy of Pinterest.....

Spicy Chicken Rigatoni

From: http://www.tastebook.com/recipes/2423433-Spicy-Chicken-Rigatoni

1/4 cup oil

1/2 Tbsp crushed red pepper (cut in half to cut down on the spice if you're not a fan)

1/8 tsp salt

1/8 tsp ground black pepper

1 Tbsp chopped garlic

6 oz chicken, sliced

3/4 cup Marinara sauce

1/2 cup Alfredo sauce

**I didn't have any Alfredo on hand so I just made some of my own. You can find that sauce recipe 

by clicking here: Homemade Alfredo

2 tsp butter

1/4 cup peas

1 zucchini, sliced (I added this to the original recipe)

1 lb Rigatoni pasta, cooked by package directions (I used whole wheat penne)

additional 1/2 tsp crushed red pepper (for garnish, optional)

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper, and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic. (I sauteed the chicken longer than just "briefly" to be sure it cooked all the way through). Add zucchini and saute until tender.

2. Add Marinara sauce first, then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is cooked through. Turn off flame, add butter and peas and incorporate into sauce.

3. Toss pasta with sauce. Garnish with crushed red pepper (or extra cheese!) and serve. Enjoy!

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Baked Chicken and Spinach Flautas

From: http://healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

1 pound boneless, skinless chicken thighs (I used a couple boneless skinless chicken breasts instead)

16 oz beer

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder 

(so I used garlic salt instead since I don't have garlic powder and my flautas turned out a bit on the salty side....luckily my husband likes salt like a deer...but next time I'd definitely use powder and maybe even cut the salt down anyways)

1 tsp ground cumin

1 tsp chili powder

1 jalapeno, minced

3 cups baby spinach, chopped

5 burrito-sized flour tortillas (9 in) - I used fajita size and just kept filling til the mix was gone

6 oz shredded cheese

1 Tbsp olive oil, or cooking spray

Salsa, for serving

1. Preheat the oven to 450.

2. Place chicken in deep saute pan and cover with beer and water. Bring to a boil. then reduce heat and simmer for 10 minutes. Remove the chicken from liquid and shred it. Mix together the chicken and seasonings. 

3. Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat for 2-3 minutes, or until the spinach is wilted.

**The original recipe said to layer chicken, then spinach, then cheese in the tortillas. I mixed the spinach and chicken together to make it easier, then just topped with cheese.

4. Cut the tortillas in half (not necessary if you use smaller tortillas like I did). Spoon chicken-spinach mixture along long edge of tortilla and top with cheese. Roll the tortilla up, starting with the straight edge. Place seam down on an oiled baking sheet. Repeat with remaining tortillas.

5. Spray the flautas with cooking spray. Bake for 10 minutes, then turn them over and bake for an additional 10 minutes, or until crispy. (I caught mine right before they got a little two crispy, I'd say only 5 minutes on the second side).

Crispy (but not fried!) and oh-so-good, especially served with some black beans or salsa. Ole!

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Caramelized Onion, Zucchini, and Cheese Frittata

From: my brain plus inspiration from skinnytaste.com

1 zucchini, sliced into thin half-moons

1/4 cup onion, thinly sliced

5 strips bacon, cooked and cut into bite-sized pieces

1 tsp olive oil

6 eggs

Splash of milk

Salt and pepper to taste

3/4 cup shredded Italian cheese

Shredded cheddar cheese (not sure how much I used to sprinkle on top, just eyeball it according to your preferences)

2. Cook bacon (I used microwave bacon) and slice.

3. In separate bowl, whisk together eggs and milk. Add salt, pepper, Italian cheese, and bacon. Stir to combine.

4. Pour eggs into skillet with veggies and allow to cook slightly (the edges will begin to firm up).

5. Transfer to greased glass baking dish and top with shredded cheddar cheese.

6. Cook for 14 minutes at 400 degrees or until eggs are cooked through (do the shake test and see if the middle wiggles - if it does, keep cookin')

So tasty! Serve with toast for a breakfast night or with a side salad for a complete meal! 

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Before I go, here's a little pic to brighten your day! And yes, our obsession with our cats has not dwindled in the least. On the contrary, it seems to grow stronger each day ha! Good thing I married James or I would most definitely, without a doubt slip down the slippery slope of being a cat lady. 

It's bananas, B-A-N-A-N-A-S!

Ephesians 4:29 "Do not let any unwholesome talk come out of your mouths, but only what is helpful for building up others according to their needs, that it may benefit those who listen." This is often one of the most difficult things to do. It is so easy to vent, complain, gossip, or make negative comments, especially if your day  has been less than wonderful. If you make a point to review each thing that comes out of your mouth in the course of a day, it becomes very obvious that much of what we say does not build up others, let alone the kingdom of God. However, the good news is that all things are possible with the Lord and He alone can help us use our tongues in positive, helpful, Godly ways. Let's make a point to benefit those around us in all the things that we say and do!

I found this recipe via Pinterest and was just itching to try it out. Unfortunately I halved this recipe when I tried it for the first time. Mistake #1! It just left us wanting more and more....and this is coming from a non-oatmeal lover! I've never been a fan of the mushy consistency, but the baking part makes it firmer and oh-so-amazingly-delicious! Plus it's heart healthy so you can feel really good about licking your plate (or the entire pan) clean!

Baked Oatmeal with Blueberries and Bananas

From: http://www.skinnytaste.com/2012/01/baked-oatmeal-with-blueberries-and.html#more

2 medium ripe bananas (the riper the better), sliced into half-inch pieces

1 1/2 cup blueberries (I used frozen ones)

1/4 cup honey

1 cup uncooked quick oats

1/4 cup chopped walnuts or pecans (I used walnuts)

1/2 tsp baking powder

3/4 tsp cinnamon

pinch of salt

1 cup milk

1 egg

1 tsp vanilla extract

1. Preheat oven to 375. Lightly spray the bottom of a ceramic baking dish (I used a glass 8x8 one).

2. Arrange the banana slices in a single layer on the bottom of the baking dish. Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey and cover with foil.

3. Bake 15 minutes or until the bananas get soft.

4. Meanwhile, in a medium bowl combine the oats, half of the nuts, baking powder, remaining cinnamon, and salt. Stir together.

5. In a separate bowl, whisk together the remaining honey, egg, milk, and vanilla.

6. Remove the bananas from the oven and sprinkle oat mixture evenly over the top.

7. Pour the milk mixture over the oats, making sure to distribute it as evenly as possible. Sprinkle the remaining blueberries and nuts over the top.

8. Bake for 30 minutes or until oatmeal is golden brown and set. Serve warm from the oven.

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Chicken Rollatini Stuffed with Zucchini and Mozzarella

From: http://www.skinnytaste.com/2011/08/chicken-rollatini-stuffed-with-zucchini.html

1 tsp olive oil

4 gloves garlic, chopped

1 1/2 cups (1 medium) zucchini, shredded

1/4 cup + 2 Tbsp Romano cheese (or parmesan)

3 oz part skim mozzarella cheese, shredded

Salt and pepper to taste

8 thin chicken cutlets, 3 oz each (I just sliced through my chicken breasts horizontally)

1/2 cup Italian seasoned breadcrumbs

Juice of 1 lemon

1 Tbsp olive oil

Salt and fresh pepper

Non-stick cooking spray

1. Season chicken with salt and pepper. Preheat oven to 450. Lightly spray a baking dish with 

non-stick spray.

2. In a large skillet, heat olive oil on medium-high heat. When oil is hot, saute garlic a minute, or until golden. Add zucchini, 1/4 cup Romano or parmesan cheese, salt and pepper and saute 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella and mix to combine.

3. Lay chicken cutlets on work surface and spread 3 Tbsp zucchini mixture on each cutlet. Loosely roll each one and keep seam down.

4. Combine breadcrumbs and cheese in a dish. In second bowl, combine olive oil, lemon juice and pepper.

5. Dip chicken in lemon-olive oil mixture, then in breadcrumbs, and place seam down in baking dish. Repeat with remaining chicken. When all chicken in done, lightly spray with cooking spray.

6. Bake 25-30 minutes and serve immediately from oven.

So tasty and a good way to sneak veggies in! It seriously just tastes like yummy, melty cheese!

Be Filled.

1 Peter 1:8-9: "Though you have not seen him, you love him; and even though you do not see him now, you believe in him and are filled with an inexpressible and glorious joy, for you are receiving the goal of your faith, the salvation of your souls." Have you ever been filled with a peace and a joy that there truly are no words to explain why or how or what causes you to fill this way? You are just filled with Christ and therefore with joy and love, for God is love. Faith is believing without seeing and even though we have not seen Christ face to face yet, we love Him and His presence that daily fills our lives! And we can have that glorious, inexpressible joy knowing that our salvation is secured in Christ. He paid it all, for all our sins, for those we have already committed and for those we do not even know we will commit. He paid the price and bought us out of the slavery that sin holds us in and released us into a beautiful, glorious relationship with Him! So be filled today!

Chicken and Rice Mexican Soup

Adapted from: pearls-handcuffs-happyhour.blogspot.com

2 chicken breasts, cooked and shredded

16 oz. chicken broth

Juice from 1 lime

1/2 cup salsa

1/2 can Rotel

1/2 cup of corn (or more, the original recipe called for frozen but I just used canned)

1/2 cup frozen chopped veggies (I just used what I had on hand - onion, but the original recipe calls for celery and green pepper too)

*I added black beans...don't remember how much - just eyeball it according to how much you like beans! My salsa already had corn and black beans so I thought I'd up the fiber and protein in this soup by adding more.

2 Tbsp. cilantro, chopped (I omitted)

1 boil-in-a-bag bag of rice

Mexican cheese

1. Bring chicken broth, salsa, and lime juice to a boil.

2. Add Rotel, corn, beans, and veggies. If using frozen, let them thaw first. Cook on medium-high for 10-12 minutes, reduce to low, and add shredded chicken. Cover and simmer for 20-30 minutes.

3. While soup is simmering, cook rice.

4. Scoop rice into bowl, top with soup mixture, and add cheese, crushed tortilla chips or any other toppings you would like! (Sour cream, avocado, cilantro, etc.)

Super easy and super tasty! Perfect for when you don't want to spend a lot of time in the kitchen!

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This next recipe, compliments of Pinterest, sounds fancy-shmancy and impressive, but is really easy and o.m.g. good! It's on my list of things to serve if we ever are in need of making a good impression on dinner-party guests....you know in the off chance we ever actually do host a dinner party haha. This dish is absolutely delicious, especially if you are a lemon lover. I told James that the spinach was fresh basil...he didn't believe me and yet for a non-spinach guy, he sure was scraping his bowl after seconds!

Spinach Tortellini Bake with Lemon Creamy Sauce

From: http://www.ourbestbites.com/2011/04/tortellini-spinach-bake-in-creamy-lemon/

(I halved the following recipe when I made it just for the two of us)

12 oz. bag Barilla Cheese and Spinach tortellini 

(I just used the three cheese kind...I figured since it already had spinach in it, I couldn't get away with spinach in the pasta too haha!)

4 oz bacon or pancetta (about 4 strips of bacon)

3 cloves of garlic, finely minced or pressed in garlic press

2 Tbsp flour

2 cups milk

3/4 tsp salt

1/8 tsp pepper

1 1/2 tsp dry basil

1/4 tsp red pepper flakes

1 medium lemon

2 cups loosely packed spinach leaves, roughly chopped

3/4 cup grated mozzarella cheese, divided

3/4 cup grated parmesan cheese, divided

1. Preheat oven to 350. Bring water to boil and cook tortellini according to package directions.

2. Place bacon in medium-sized skillet at medium-high heat. Cook until crisp. Remove bacon from pan and drain on paper towels. Reserve 2 Tbsp bacon drippings in pan and discard the rest.

3. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and whisk for 1 minute. Slowly add milk and and continue to stir with whisk until smooth.

4. Add salt, pepper, basil, and red pepper flakes and bring sauce to simmer.

5. While sauce is simmering, add 2 tsp lemon zest and 1 Tbsp lemon juice to sauce (cut amount in half if you don't like as strong of a lemon flavor). Continue to stir until thickened, about 2-3 minutes. Remove from heat.

6. Drain tortellini and put back in pot. Reserve 1 Tbsp cooked bacon and add the rest to pasta. Add spinach, 1/2 cup mozzarella, and 1/2 cup parmesan. Add sauce and gently stir to combine.

7. Place pasta mixture in 8x8 baking dish and top with remaining 1/4 cup mozzarella, 1/4 cup parmesan, and remaining bacon.

8. Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese is melted and pasta is bubbly. Remove from oven and cool for 10 minutes before serving.