Crispy Creamy Southwest Chicken Burrito

Makes 6-8 Burritos
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.

Ingredients
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Sour Cream


Instructions
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray.  If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first.  If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.

My review:  These were delicious and we have put it on our "rotation list" as one of our favorites.  I made the filling one night, and we had these at least 3 different nights, without getting tired of them!  They are delicious and creamy and crispy and wonderful.  Also a plus, they are HEALTHY!

Philly Cream Cheese and Tomato Pasta

 

Ingredients

• 1 pound fusilli or rotini pasta, cooked according to package directions
• 1 pound ground beef
• 1 tbsp minced garlic
• Salt and pepper to taste
• 1/2 onion, diced
• 1 jar of your favorite red pasta sauce (I used Prego Mushroom)
• 3/4 block of cream cheese, cubed
• 1/4 cup Parmesan cheese

Directions

1. Cook the pasta according to the package directions.
2. In a large skillet, cook the ground beef and onion on medium high heat.
3. Drain the grease off of the beef, and return to the stove.
4. Add in the garlic and salt and pepper to taste.
5. Add the sauce and bring the whole mixture to a simmer.
6. Once it is simmering, add in the cream cheese and parmesan and stir well.  It will take about 5 minutes for the cream cheese to melt and incorporate into the red sauce.  Keep stirring.
7. At this point, you can either mix together with the pasta in a large dish, or you can just serve on top of the pasta, whatever floats your pasta-loving boat!
8. Serve with a green salad, as the sauce is very creamy and rich.

My review:  This was amazing, and something I just threw together on a weeknight for dinner.  I planned on making spaghetti, but opened the fridge and saw cream cheese, and it was all over after that.  It was such a good hot meal after a crappy cold rainy day.  We both loved it, and it was another one where we were fighting over who got to eat the leftovers.  Yum!

Naughty Chicken

This chicken dish is getting straight up coal in its stocking this year, because it is deliciously naughty.  Serve it with some steamed broccoli, or a brisk 30 minute walk, because you're going to need it.  Joking aside, this chicken dish was to die for, and I couldn't wait to eat the leftovers!  I adapted the recipe from Mandy's Recipe Box, you can find the original recipe here.

Ingredients

• 1 pound bacon, diced into pieces (try not to get anything with a fancy flavor...)
• 1 pound boneless skinless chicken breasts, cut into bite size pieces
• 3 tbsp chili powder
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 cup brown sugar
• up to 1 cup of water, as needed
• Cooked rice, for serving (the amount depends on what you like, I made 4 dry cups)

Directions

1. Fry the bacon in a large skillet, until it's almost done and crispy and delicious.
2. Remove all bacon grease but about 1/2 cup (you can leave more in if you like -- the original recipe didn't have you taking any out, but we found it to be a little too greasy -- we had really fatty bacon.  If your bacon is meatier, you probably wouldn't want to take any out).
3. Stir in the chili powder, onion powder, garlic powder, and chicken.
4. Cook until chicken is cooked through.
5. Add in the brown sugar, and continue to cook on medium high, until sugar is dissolved, and sauce begins to thicken.  If you notice your sauce getting too thick, add in some water.
6. Serve over rice and indulge.  Yum!

My review:  I loved this dish.  The bacon grease added a depth of flavor, and the spicy sweet flavors added later were very dynamic too.  We really enjoyed this dish.  I want to try it with some stir fry vegetables added into the sauce too.

Stuffed Pepper Mini Meatloaves

I love the filling in stuffed peppers, but I never eat the actual pepper.  This was my way of still having the stuffed pepper flavor, but not wasting the pepper.

Makes about 16 mini meatloaves.

Ingredients

• 2 green bell peppers, diced
• 1 sweet onion, diced
• 2 plum tomatoes, diced
• 1 pound ground beef
• 1 package Zatarain's Dirty Rice (cooked acoording to package directions, without the ground beef)
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Cook your rice the night before if possible -- it takes about 30 minutes, so it's nice to not have to do that the night that you plan to bake your mini meatloaves.
2. Preheat your oven to 350 degrees F.
3. Throw the peppers, onion, tomatoes, ground beef, and rice in a large bowl and mix until well combined.
4. Spray a regular size muffin pan with cooking spray.
5. Fill each muffin hole with the beef mixture.  Pack it in - they will shrink as they cook.
6. Bake for 30 minutes.
7. Top each with some cheese.
8. Bake for 10 more minutes.
9. Serve with a big green salad  -- I even broke up the loaves and mixed them into my salad.

My review:  This was an idea I had when my peppers didn't look very pretty, and when I remembered that I don't even like the pepper part of stuffed peppers.  I loved this.  It was pretty spicy, and if your family doesn't like much spice, then you may want to just use 2 cups of regular white or brown rice.

Missing in Action

After a crazy summer of living basically alone in the new house, while John was away working to make money for said new house, and I wasn't using my beautiful new kitchen to cook meals for myself....

 
 and then a crazy fall of getting married....

and then honeymooning on Cape Cod

and taking care of our many animals - Lily, Jack & Sawyer, and Boo

and unpacking and decorating to make our house feel like a home

and just dealing with life,

Dragonfly Kitchen was lifeless for months.

But the air is getting cooler now and I'm ready to get my butt back in the kitchen and start testing and creating some yummy recipes to share with all of you.

In the meantime, try this recipe.  It's life changing and delightful and delicious and amazing.  I served it for dinner with friends a few weeks ago, and they raved.  And I'm not gonna lie, I'm dying to make it again.  So worth all of the work.

I'm so glad to be back :)

Baked Zucchini Fries

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten


Heat oven to 450 degrees F.
Cut the ends off each zucchini.  Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review:  These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these.  He was pleasantly surprised, and said that these were just as good!  I loved them.  I would like to try them with a different flavor of shake and bake, like the herb one...  Also, some fun dipping sauce.  I think thousand island would be good, or a spicy ranch.  So many possibilities, and this is one of my favorite foods!

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Saucy Burgers!

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers.  (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review:  These are delicious.  I seriously love them.  Yum!  This recipe is easily halved or doubled, or even more!  Delicious. 

Stained Glass Jello

So, I suck, and I shoulda posted before July 4th, but I wanted to share this anyways, because you can do any color combination, and it's so pretty!!

1 (6oz) box Jell-O (I used Cherry)
1 (6oz) box Jell-O (I used Berry Blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 oz) can sweetened condensed milk

In two separate rectangular (13x9) pans, sprinkle each box of Jell-O.  Add 2 cups of boiling water to each pan and stir until the Jell-O dissolves.  Put in the refrigerator for at least 3 hours until set.
Cut each pan into small cubes and then mix the cubes in a 9x13 pan.
In a medium bowl, sprinkle the 2 pouches of unflavored gelatin into 1/2 cup cold water.  When the gelatin blooms (let it sit for 3-5 minutes), add the 1 1/2 cups boiling water.  Whisk together until all the gelatin dissolves.  Then, add the can of SC milk.  Stir and let cool at room temperature.
Pour the milky mixture over the Jell-O cubes, and stick in the refrigerator overnight.
Cut into squares and enjoy!

My review:  This is so pretty, and tastes soooo good!  I want to make it with green and yellow, because I think it would be pretty!  How fun would it be to do your favorite sports teams colors?  Fun stuff!  Enjoy!

Corn Salad

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil.  When boiling, add 1 tbsp sugar and 1 tbsp vinegar.  Add the 10 ears of corn to the water and bring to a rolling boil.  Cover the pot, remove from heat, and let sit for 10 minutes, covered.  Remove from the pot to cool.  Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving.  Add additional salt and pepper if you want. 

My review:  This is delicious!  So summery and fun, and pretty!  It tastes amazing.  I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch.  It's also good for a summer picnic side.

Loaded Baked Potato Casserole

4-6 russet "baking" potatoes
6 slices bacon, cooked until crispy and chopped
2 green onions, diced
4 tbsp butter
1 cup Cheddar Cheese
Sour Cream

Wash the potatoes and pierce each one a few times with a knife.
Microwave the potatoes for about 15-20 minutes, until they are soft and "baked" texture.
Let them cool until you are able to cut them, and dice.  Place the diced potatoes in a square baking dish that you can put in the microwave (8x8 or 9x9).
Top with butter, putting a slice every few inches so that most potatoes get a little butter.
Shake some salt and pepper on top of the potatoes for taste.
Sprinkle with bacon and onions.
Top with cheese.
Put back in the microwave, and cook for 2 minutes.
Serve with Sour Cream for topping!


My review:  I love making this!  It has a casserole feeling, but can all be done in the microwave.  Everyone loves it!  It's great paired up with a steak and salad.  What I like is that you can make it all up ahead of time before microwaving, go cook your steaks on the grill and then come back and microwave for the two minutes, and then you can eat!  If you're looking to save time, buy some real bacon bits instead of making the bacon.

Greek Salad

All week long, I wanted a greek salad!  So when it came time to make dinner Saturday night, I knew I had to have a greek salad as a starter.

1 bag romaine lettuce

1/2 red onion, sliced

1 tomato, diced into large pieces

1/2 cucumber, sliced and then quartered

Feta Cheese, as desired

Black Olives, if desired (you don't see them here because I don't like them!)

Greek Vinaigrette dressing (Gazebo Room Lite is my favorite!  It also makes a great steak marinade...)

Toss all ingredients together in a large bowl and enjoy!  A great summer meal when you add a little bit of chicken!

My review:  Yum!  We paired this with some grilled filet mignon, and baked potato casserole. 

Buffalo Chicken Stuffed Shells

• 24 Pasta Shells, Cooked according to package directions
• 2 chicken breasts, cooked and shredded (or diced)
• 1/3 cup Frank's Red Hot sauce
• 1/4 cup Ranch Dressing or Blue Cheese Dressing
• 1 cup Ricotta Cheese
• 1 egg, beaten
• 1/2 cup Cheddar Cheese
• 1/2 cup Mozzarella Cheese
• 1/2 tsp salt
• Vegetable Oil
• Extra Cheese for sprinkling on top of shells

1. Preheat oven to 400 degrees F.
2. Mix together all ingredients except the pasta and oil in a large bowl.
3. Grease the bottom of an square baking dish (8x8 or 9x9) with vegetable oil (spray works too!)
4. Fill each of the shells with chicken mixture.  Place the shells in the baking dish, seam side up.
5. Sprinkle with extra cheddar and mozzarella cheese.
6. Cover with aluminum foil.
7. Bake for 30 minutes, covered.  Uncover and bake for an additional 5-10 minutes, until browned and bubbly on top.
8. Serve with a big green salad and some extra Red Hot sauce and Ranch/Blue Cheese.  They would also be good as an appetizer!
9. Double the recipe to use a whole box of shells.

My review:  These rocked!  I really liked these.  I think they would make a great appetizer too.  We had them as a meal with a big green salad.  Pretty tasty!  If you like buffalo wings, you will like this new take on them!  Delicious!  They were also incredibly easy and quick to make.  You could make them ahead the night before and just pop them in the oven when you want them.

Dragonfly Kitchen is back in action!

Dragonfly Kitchen is back in order, in its new, improved, bigger, and beautiful location!

Dragonfly Kitchen is getting a new kitchen!

I've gone and disappeared again!  This time, it's because Dragonfly Kitchen will be getting a new kitchen to work from!  My lovely fiance and I will be closing on a house this Friday, and I've got some work to do.

Things have been crazy around here for the last few weeks, and they're only going to get crazier for the next few weeks!  As soon as I'm settled in my new kitchen, you better believe I'll be back here, sharing some new recipes.

Until I return, check out the older recipes on the site, and check out my favorite food blogs that I've mentioned before.