Let’s Taco-bout Soup

Taco (type) food-2

Kristy-0

What in the world is up with taco related food in this house?! The last time I decided to make tacos, I realized I was out of cumin for the seasoning mix and crushed the dreams of my poor children by my failure to produce tacos for them.

Somewhere between my craving for taco soup and the grocery list I made for my husband, I completely and utterly forgot cumin. I could have gotten taco seasoning in a packet, but no…I forgot that as well.

As per the usual, I was midway into making dinner for my hangry little brood before I realized I HAD NO TACO SEASONING OR THE INGREDIENTS FOR THE HOMEMADE VERSION. What. The. Crap. WHY does this keep happening?!

You know what, that’s a rhetorical question. Moving on…

I was in a particularly salty mood so I proclaimed we were having Sort-Of-Taco-Soup. My husband and the kids were (less than) enthused, but complied as they know my sanity is thin some days. I will spare you the recipe I used, and instead post the REAL one below the pictures. The real recipe is actually really good and easy- just remember the seasoning (or homemade) mix! 😉

The onions are totally optional. I didn’t have an actual onion so I used the minced version to add to the ground beef. Also, I usually use plain, petite diced tomatoes, but my husband went to Publix, took a child (the oldest one was the tribute), in a monsoon rainstorm (Irma) so he was practically a saint in my eyes. He could of brought home whole tomatoes and I wouldn’t have said a word!

Picture of the meat and onions. Eh…let’s face it. There’s nothing attractive about a picture of raw meat….

The cans can be thrown in any way you want, but for blog picture and OCD purposes, this is how they ended up. We aren’t going to talk about those two corn kernels in the black beans…

Also, be sure to fill up two of the cans with water and add it to the mixture! This is so important because it will definitely give you the little “oomph” of liquid needed for this soup. This is also the step where you would add the seasoning mix.

Once the meat is browned and drained, it can be added to the veggie and taco seasoning mixture. Stir well and then pop on a lid, set the burner to low/medium heat, put the timer on ten minutes, and you’re done.

We like to put cheese on top and eat it with tortilla chips.

I hope you enjoy this one as much as we do!

.

Print Recipe
Taco Soup- Updated Version!`
A few years ago I posted a taco soup recipe. It took a while, but we have found a version we prefer much more than the one I originally posted. It's simple, quick, and cost effective. The best recipes usually are!
Course Main Dish
Cook Time 15 minutes
Passive Time 10 minutes
Servings
bowls/people
Ingredients
Course Main Dish
Cook Time 15 minutes
Passive Time 10 minutes
Servings
bowls/people
Ingredients
Instructions
  1. Brown ground beef in a skillet (can also throw in a diced onion, but not necessary). Drain well.
  2. In a separate large pot, mix tomatoes, corn, black beans, and taco seasoning packet. Stir well.
  3. Take two of the empty cans, fill with water, and add to the pot.
  4. Add browned ground beef and stir well.
  5. Cover and heat on low-medium for 10 minutes.
  6. Serve with cheese and tortilla chips. Enjoy!
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Taco Soup- Updated Version!

Print Recipe
Taco Soup- Updated Version!`
A few years ago I posted a taco soup recipe. It took a while, but we have found a version we prefer much more than the one I originally posted. It's simple, quick, and cost effective. The best recipes usually are!
Course Main Dish
Cook Time 15 minutes
Passive Time 10 minutes
Servings
bowls/people
Ingredients
Course Main Dish
Cook Time 15 minutes
Passive Time 10 minutes
Servings
bowls/people
Ingredients
Instructions
  1. Brown ground beef in a skillet (can also throw in a diced onion, but not necessary). Drain well.
  2. In a separate large pot, mix tomatoes, corn, black beans, and taco seasoning packet. Stir well.
  3. Take two of the empty cans, fill with water, and add to the pot.
  4. Add browned ground beef and stir well.
  5. Cover and heat on low-medium for 10 minutes.
  6. Serve with cheese and tortilla chips. Enjoy!
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A Break and Easy Chili

I took a break. I had intended for it to be a short break that only lasted a few days. A few days turned into a few weeks.

Homeschooling is no joke.

Actually, let me backtrack. My children are in a blended program which means they attend school two days a week and their curriculum follows the local schools, but the other five days a week they are home and I am in charge of making sure all their schoolwork/testing is completed and answering any questions that may arise. Even though I’m not making up the entire lessons, it is still a chore. It’s a learning process for sure.

Also, I became really focused on monetizing the blog. I started this little blog/journey years ago as I love to write and I like to pretend to know how to cook. I’m not sure I do either particularly well, but they are a great way for me to unwind and let go of stress. When I rebooted my blog, I joined a few Facebook groups and the members were very focused on numbers, traffic, monetizing, etc. I got a little too wrapped up in that mindset and got burned out extremely quickly. I needed to take a step back and remember this blog is about my kitchen experiences. It is for me and my friends that choose to follow. Anyone else that wants to stop by, read about the craziness, and use the recipes are welcome and I enjoy having the guests, but if this blog only has ten readers per post, that is okay as well.

So now that all of that is out of the way, let’s get to the food!

My husband and I are HUGE NCAA football fans (ROLL TIDE!) and one of our “traditions” is to make a big pot of soup, stew, or chili on game nights. Unfortunately, we were camping when Alabama played their first game, so we settled for making our regular pot of chili when Tennessee played this past Monday. (On a side note, GO VOLS!- I grew up in a family of TN fans)

The beauty of this chili is that it is SUPER versatile! You can add or subtract anything and it still works! I’ve made it with and without beans. I’ve made it without the tomato sauce. I’ve made it with a lot more chili powder. I’ve made it with and without cheese. It is just so. incredibly. simple.

I’m including the recipe I used Monday. If you change it up, post below and let me know how you made it! I’m always up for trying new things! 😉

To begin, I diced a medium sized onion and a medium sized green bell pepper. I threw them into a large pan with a pound of ground beef and let it brown.

I drained the fat and then added the following into the meat mixture:

  • one can of tomato sauce
  • one can of petite diced tomatoes
  • two cans of chili beans (pintos) *I like to add one medium and one mild can*

I mixed the canned products in thoroughly and then added in the chili powder and garlic powder.

 

I made sure the spices were also mixed in well and added the lid to the pan, turned to simmer, set the timer to twenty minutes, and relaxed. An occasional stir here and there and we had a fantastic dinner.

Easy. Fast. Yummy.

Does it get any better?

Print Recipe
Easy Chili
This simple recipe is great for those cold fall nights. It's very easy to change up and make it fit your diet and/or personal taste. Hope you enjoy! *This is not a spicy recipe at all as my children do not like spicy foods. I just want to make sure that if you are wanting a "kick", you know to add some spice! 😉
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Brown ground beef, onion, and bell pepper in a large pan. (Drain fat)
  2. Once browned and drained, add in tomato sauce, tomatoes, and beans.
  3. Add chili powder and garlic powder and stir well.
  4. Place lid on the pan and turn the stove eye (or burner... whatever you prefer to call it) down to simmer.
  5. Let simmer for 20 minutes, stirring occasionally.
  6. After 20 minutes, remove lid and serve topped with cheese. Enjoy!
Share this Recipe

Easy Chili

Print Recipe
Easy Chili
This simple recipe is great for those cold fall nights. It's very easy to change up and make it fit your diet and/or personal taste. Hope you enjoy! *This is not a spicy recipe at all as my children do not like spicy foods. I just want to make sure that if you are wanting a "kick", you know to add some spice! 😉
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Course Main Dish
Prep Time 15 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Brown ground beef, onion, and bell pepper in a large pan. (Drain fat)
  2. Once browned and drained, add in tomato sauce, tomatoes, and beans.
  3. Add chili powder and garlic powder and stir well.
  4. Place lid on the pan and turn the stove eye (or burner... whatever you prefer to call it) down to simmer.
  5. Let simmer for 20 minutes, stirring occasionally.
  6. After 20 minutes, remove lid and serve topped with cheese. Enjoy!
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Too Much Chocolate?!

Yesterday I finally got around to making chocolate chip pancakes. If you’ve read my blog before, you know that I’m not a breakfast person and therefore, suck at cooking all breakfast foods. I burned a few pancakes, but compared to usual, I did pretty well this time.

This recipe is fairly simple and my husband and kids LOVED them. They did look tasty, but my desire not to have a migraine overcame my craving for chocolate.

It is super important to mix the dry and wet ingredients separately. Why? I don’t have the slightest clue, but I’ve always heard this so it sounds like good advice. Also, fold in the chocolate chips. If you stir, you risk over-mixing the batter which makes the pancakes tough…so I hear. 😉

I did not measure the chocolate chips and just poured in half of the bag of mini chips. Don’t do this. It was WAY too much. One cup should be fine. However, it is definitely a personal preference so add as much or as little as you want!

I hope you enjoy! These are great with or without syrup!

Print Recipe
Chocolate Chip Pancakes
The light and fluffy pancakes are packed with chocolate goodness!
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Instructions
  1. In bowl one, mix all the dry ingredients together.
  2. In bowl two, mix all wet ingredients together (DO NOT include chocolate chips yet).
  3. Add the contents from bowl two into bowl one and mix just until moistened. Fold in chocolate chips.
  4. Heat a large pan until butter is melted.
  5. Scoop batter onto hot pan. The size of the pancake is totally your preference!
  6. Flip the pancake when the sides start to "form"(they will be a golden brown color) and the batter bubbles have popped.
  7. Let the pancakes cook another 1-2 minutes on the uncooked side and then remove from heat.
  8. Enjoy plain or with syrup.
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Chocolate Chip Pancakes

Print Recipe
Chocolate Chip Pancakes
The light and fluffy pancakes are packed with chocolate goodness!
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Course Main Dish
Prep Time 10 minutes
Cook Time 7-12 minutes (depending upon size)
Servings
pancakes (depending upon size)
Ingredients
In one bowl
In second bowl
Instructions
  1. In bowl one, mix all the dry ingredients together.
  2. In bowl two, mix all wet ingredients together (DO NOT include chocolate chips yet).
  3. Add the contents from bowl two into bowl one and mix just until moistened. Fold in chocolate chips.
  4. Heat a large pan until butter is melted.
  5. Scoop batter onto hot pan. The size of the pancake is totally your preference!
  6. Flip the pancake when the sides start to "form"(they will be a golden brown color) and the batter bubbles have popped.
  7. Let the pancakes cook another 1-2 minutes on the uncooked side and then remove from heat.
  8. Enjoy plain or with syrup.
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It Expired When?!

Well…crap.

I had such awesome ideas for tonight’s meal! I was even going to do a before and after video to accompany it. The before video was naively uploaded before I had an after video. Total rookie mistake there… (the video is uploaded onto the JOABC FB and Insta pages)

Unfortunately, awesomeness was not meant to be. Here’s the story:

First off, I started off much later than usual. With piano practice, preschool orientation, and our first day of blended home school, we were running behind on time and energy once dinner rolled around. Luckily, on Saturday we had an amazing (albeit a little dry) roast and I saved a little to make BBQ Stuffed Potatoes.

However, I did not check the expiration date on the barbecue sauce until I was WELL into cooking. We are talking about completely and utterly ruined the potato stuffing. The sauce expired in September 2016!

I mean…COME ON! Really?! How in the world has this barbecue sauce been hiding in the back of my pantry for that long? I just noticed it a week ago and patted myself on the back for having a good, easy staple sitting on the pantry shelf. I’m just going to assume it magically appeared. There’s no other explanation…

Luckily, a little quick thinking with a half pack of bacon and a half block of sharp cheddar cheese saved our meal tonight.

Whew! I definitely deserved those few extra double stuffed Oreos I sneaked after my kids went to bed!

 

Print Recipe
Oven Baked Potato
This delicious potato is crispy on the outside with fluffy goodness on the inside! Finish with your favorite toppings to make this a go-to and simple meal. Also, absolutely no foil is needed in this recipe! This serving size can easily be adjusted to feed as few or as many friends/family as needed.
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450.
  2. Wash and dry potatoes thoroughly. Make a few holes in the potato with a fork to release steam during baking.
  3. Put the potatoes directly on the oven rack for 45 minutes.
  4. After 45 minutes, remove the potatoes (use an oven mitt or tongs!!!) and brush thoroughly with oil and put a small pinch of salt on each side of the potato.
  5. Return the potatoes to the oven for another 15 minutes.
  6. Once the potatoes are done cooking, they should be slightly crispy on the outside, but slightly "soft" to the touch when removed from the oven.
  7. Slice open, fill with toppings, and enjoy!
Share this Recipe
 

Oven Baked Potato

Print Recipe
Oven Baked Potato
This delicious potato is crispy on the outside with fluffy goodness on the inside! Finish with your favorite toppings to make this a go-to and simple meal. Also, absolutely no foil is needed in this recipe! This serving size can easily be adjusted to feed as few or as many friends/family as needed.
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 450.
  2. Wash and dry potatoes thoroughly. Make a few holes in the potato with a fork to release steam during baking.
  3. Put the potatoes directly on the oven rack for 45 minutes.
  4. After 45 minutes, remove the potatoes (use an oven mitt or tongs!!!) and brush thoroughly with oil and put a small pinch of salt on each side of the potato.
  5. Return the potatoes to the oven for another 15 minutes.
  6. Once the potatoes are done cooking, they should be slightly crispy on the outside, but slightly "soft" to the touch when removed from the oven.
  7. Slice open, fill with toppings, and enjoy!
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Only One Dish

Today was busy. Not just a little busy either. It was (and for the record, one child had not had a nap, one had a pre-teen attitude issue, and the other asked approximately 265,873,005 questions about everything from space to why some flies bite. Plus, the husband worked overtime today.)  :

  • piano- 2 kids=1 hour
  • lunch with my husband (30 minutes away)
  • drop off paperwork at doctor (that said husband forgot)
  • drive back 30 minutes to meet my brother with a camera charger
  • drive to my aunt’s business to pick something up
  • drive past the grocery store (oops) so stopped at the dollar store to grab a few things
  • go back to grocery store #1
  • leave #1, go to house to deliver cold stuff
  • unpack cold stuff into the refrigerator while kids stayed in the car and played WWF (well, they wrestled. They’ve never actually seen WWF)
  • go to grocery store #2 because #1 didn’t have everything I needed
  • as I was unloading the car at #2 it came a monsoon
  • got home and unpacked the car for a second time while all three kids whined for drinks
  • started laundry and dishes
  • started dinner
  • did more dishes
  • changed out laundry
  • continued dishes
  • finished supper
  • ate dinner with kids
  • bathed kids
  • bedtime
  • etc. etc. etc.

See! But do you want to know the thing I’m most annoyed at? I did dishes for TWO HOURS. Why? I keep thinking if leave them there, they will get done. No one does them though. I have to cook and clean?! What kind of torture is this?

Tonight, in protest, I made One Pan Chicken Dinner. Okay, okay… It wasn’t technically in protest. I basically picked this meal because it’s one pan. It really is the easiest meal ever and incredibly yummy! Actually, since it is so simple to make, I’ll just share a few pictures and then the recipe. I’m too exhausted to write too much anyhow!

And the best part? Simply rinse the pan out, shove that baby in the dishwasher, and you’re done! A glass of wine to celebrate the simplicity is optional!

 

Print Recipe
One Pan Chicken Dinner
This easy recipe only messes up on pan and is easy on the wallet.
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 13 glass baking dish with cooking spray.
  2. Wash and dice red potatoes and put on one side of the dish.
  3. Line chicken down the middle of the dish (if it's thick, butterfly first and then place in dish)
  4. Pour entire bag of frozen green beans down the open side of the dish.
  5. Sprinkle Italian seasoning over entire dish.
  6. Place small pieces of butter over entire dish.
  7. Cover with foil and place in the oven for 60 minutes. Chicken is done when it is no longer pink inside and the juices run clear when the chicken is cut.
  8. Serve and enjoy!
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One Pan Chicken Dinner

Print Recipe
One Pan Chicken Dinner
This easy recipe only messes up on pan and is easy on the wallet.
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray a 9 X 13 glass baking dish with cooking spray.
  2. Wash and dice red potatoes and put on one side of the dish.
  3. Line chicken down the middle of the dish (if it's thick, butterfly first and then place in dish)
  4. Pour entire bag of frozen green beans down the open side of the dish.
  5. Sprinkle Italian seasoning over entire dish.
  6. Place small pieces of butter over entire dish.
  7. Cover with foil and place in the oven for 60 minutes. Chicken is done when it is no longer pink inside and the juices run clear when the chicken is cut.
  8. Serve and enjoy!
Share this Recipe