Monday Hustle was fierce today! After a really nice weekend, it was great to get back into our routine today, meal time being part of it.
If your kids are choosy eaters, this may be a good transition recipe to try. It has many favorite ingredients found in Mexican food that almost all kiddos love. Just changing the flavor a bit, or adding/subtracting favorite ingredients may help your littles become more diverse eaters. Don’t give up, it’s a process. Modifying their favorite meals is one way to get their taste buds to open up a bit.
This weeks menu is posted to my IG, thanks to Cooking Light Magazine.
Yesterday I found an old Cooking Light Magazine in my pantry. I like to keep old magazines because our taste changes, things we like vary and I need some quick inspiration sometimes without turning on a device. Ugg. Looking at a screen or scrolling my phone is the LAST thing I want to do most days. Old magazines are nice. I keep them organized by month (or at least I’m going to tell you that :)) in magazine holders inside our walk-in pantry on the bottom shelf. The kids can reach them, too, which is OK. This recipe is two of my favorite things, fast and easy.
Since this was the first time I made the recipe, I was surprised with how quickly it came together. I’ll post the recipe, then tell you what I’d do differently to make it even faster.
- 2 tsp evoo
- 1 cup sliced red onion
- 1 cup sliced bell pepper
- 1/2 cup canned corn (I used the whole can because that other half will just sit in my fridge)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup unsalted canned pinto beans
- 3/4 cup chopped tomatoes (I used one large garden tomato and diced it)
- 1/2 cup unsalted chicken stock
- 1 1/2 tbsp fresh squeezed lime juice
- 4 oz of rotisserie chicken
- 4 oz mozzarella cheese
- corn tortillas
- sour cream
- Preheat broiler to high
- Heat oil in ovenproof skillet over medium – high heat. Add onion, bell pepper, corn, salt, and pepper to pan. Saute 3 minutes or until crisp tender (more like 5 min).
- Add beans, tomatoes, stock and juice. Cook 2 minutes. Add the chicken, sprinkle evenly with cheese (I used the whole bag because hey, this is Wisconsin. and I’m preventing osteoporosis.)
- Place pan in oven and broil 3 minutes or until cheese melts.
- Heat tortilals in microwave for 1 minute.
- Divide chicken mixture evenly among tortillas. Top with avocado, sour cream and whatever else you have, like UMMM BACON. Or anything that will add some flavor.
So my biggest concern with this recipe was flavor. It doesn’t call for herbs, dry spices or flavor mixes that would add significant depth. I followed the recipe to a T and recommend the following:
- Add 1 tbsp garlic powder
- Add 1 tbsp onion powder
- Add 1 tbsp oregano, dried
- Have a Lawrys fajita season packet on standby, just in case you don’t like the flavor
- Hot sauce
- Do not add the chicken stock – I saw no reason to add this, it made the entire dish soupy and never thickened up.
- Do not use your broiler. I was literally waiting for magic to happen. Nothing happened. The cheese melted. Big deal, you can do that on a regular burger with a thing called a LID.
- Instead of cast iron skillet / oven proof pan, just use a regular large frying pan, a really big one. This recipe makes a LOT of food, yield of 8 at least. My teeny little cast iron skillet was very crowded and it affected my saute timing.
- Saute the crap out of your vegetables + pepper. You want some flavor form them, get some markings on them from your pan.
- Only use the chicken stock if you need to deglaze your frying pan. Otherwise, do not add it. I had enough liquid from the lime juice and tomatoes that I did not need the chicken stock.
- Lastly, flavor. This meal was OK for flavor. The rotisserie chicken added a ton of flavor, but hot sauce was definitely required. My kids do not care for corn tortillas, so regular work too. Add the above recommended dry spices, and you’ll be fine. Worst case, just make this into a giant dip, eat with chips. Done.
Clear as mud, right? Anyway, follow the recipe, make your own changes. One thing I like to do is get extra Taco Bell sauces to keep at home. I pull them out on nights like tonight to make the meal a little fun for the kids. My kids LOVE taco bell, and they LOVE the sauces, so this makes them think we’re sort of eating at taco bell, only without the nasty gut-rot after! YAY!
Have a great week – I’ll be back tomorrow talking about a new pulled pork recipe that I found using a new spice mix. It cooks all day, so I don’t have to worry about dinner because I’ll be downtown!!!!