Tag Archives: Paprika

Taco Dip

Taco Dip

I’m so happy that it’s warming up (even if only temporary), being able to go outside without a heavy coat, gloves, and a scarf is such a welcome change!  The recipe I have for you today is perfect for warmer weather as it doesn’t require any cooking.  But, never fear, it’s delicious any time of year, I actually made it for a Super Bowl party when it was still freezing out, and everyone loved it!  This super easy taco dip will take you less than 10 minutes to put together but it has TONS of flavor, from sour cream and taco seasoning to fresh salsa and cheese, you can’t go wrong with this dip!

taco dip

First beat a packet of taco seasoning (or make your own with paprika, chili powder, cumin, onion powder, garlic powder, and pepper) with some sour cream and cream cheese.

sour cream, cream cheese, taco dip

Spread the sour cream mixture into a pan and top with fresh salsa (or you can be an over achiever and cut up your own vegetables but let’s be honest, I’m definitely too lazy for that).


Top the salsa with shredded cheese (I used a Mexican 4 cheese blend but any cheese you like will do) and shredded lettuce.

cheese and lettuce

Serve with tortilla chips.

Taco Dip



Taco Dip

Makes 1 – 13 x 9″ square baking dish


16 ounces sour cream

8 ounces cream cheese

1 packet (1.25 ounces) taco seasoning

16 ounces fresh salsa

2 cups shredded Mexican cheese

2 cups shredded lettuce

tortilla chips (for serving)

– Beat the sour cream, cream cheese, and taco seasoning until smoothed

– Spread the mixture into a 13 x 9 ” baking dish or cake pan

– Layer salsa on top of the sour cream mixture

– Sprinkle cheese on t0p of the salsa

– Top with the lettuce

– Serve with tortilla chips



Southwest Chicken and Rice

Southwest Chicken and Rice

Last night my friends and I got together for the season finale of American Horror Story (craziness!!!) and it was my turn to make dinner so I decided on Southwest Chicken and Rice.  This dinner is super easy, all you need is one pan and a great combination of smokey spices, vegetables, chicken, rice, salsa, and spicy pepper jack cheese make it incredibly delicious!

southwest chicken and rice

Start by browning some chicken tenders in oil in a large skillet, sprinkling with spices as they cook.


After you remove the chicken from the pan add some diced onion and bell pepper (the kitchen and probably much of your house will start to smell incredibly delicious at this point, this is normal).

onion and pepper

Stir in rice, garlic, and cilantro.

add rice

Add salsa (you should probably eat some with tortilla chips, ya know, just to be sure it’s good).

add salsa

After this has all cooked together for a few minutes add some water, black beans, and corn.

black beans and corn

Add the chicken back to the pan and cover, cooking until the rice soft and the chicken is completely cooked through.

return chicken

Sprinkle liberally with shredded cheese (everyone loves cheese and if they don’t you should probably reconsider why you’re cooking them dinner…), recover, and let it melt.

melt cheese

Serve with extra salsa, sour cream, and guacamole (try my recipe here) as desired.

Southwest Chicken and Rice



Southwest Chicken and Rice

Serves 8


2 pounds of chicken tenders

1 tablespoon extra virgin olive oil

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dried cilantro

salt & pepper

1 large sweet onion – diced

1 bell pepper – diced

2 cups rice

2 cloves garlic – minced

2 cups southwest salsa – plus more for serving

3 cups water

16 oz can black beans – drained and rinsed

2 cups frozen corn

8 oz pepper jack cheese – shredded

sour cream – optional for serving

guacamole – optional for serving

– In a large skillet heat the oil and add the chicken tenders, sprinkle with paprika, chili powder, cumin, salt & pepper, brown both sides (about 3 minutes on each side) then remove to a plate

– Place the onion, pepper, and cilantro in the skillet and cook until tender (about 5 minutes)

– Add the rice and garlic to the skillet and stir, cooking for 1-2 minutes

– Stir in the salsa

– Add the water, black beans, and corn

– Return the chicken to the skillet, laying on top of the rice, cover and cook over low heat for about 20 minutes or until the rice is done and the chicken is cooked through

– Serve, topping with extra salsa, sour cream, and guacamole as desired


Crockpot Swiss(ish) Steak

Crockpot Swiss(ish) Steak

Earlier this week I busted out the crockpot to make a delicious recipe my mom came up with for Swiss Steak.  Now, I know this isn’t technically Swiss Steak, but it’s about a million times easier than all the pounding, and battering, and actual cooking required for actual Swiss Steak and all the flavors are still here.  My mom made this in the oven but I decided to make my life super easy and just throw everything in the crockpot so I would have a nice hot dinner waiting for me when I got home.  Dust off your crockpot and get ready for savory, tangy, Swiss Steak with peppers and onions.


First chop up some onions and bell peppers (as you can see I used red but really any color is fine).

bell peppers

sweet onion

Crush up some canned whole tomatoes and put them in a crockpot with some beef broth.  Splash in some Worcestershire (thank goodness for spell check because I can literally NEVER remember how to spell Worcestershire) sauce.

liquids in crock potAdd some pepper, paprika, oregano, and parsley.


Stir in the peppers and onion.


Toss in some garlic.

add garlic

I put the above ingredients in the crockpot in the fridge the night before so I had less to do the morning of.  Before I left for work I added the London broil and made sure t was covered in broth and veggies, then turned the crockpot on low.  When I got home I put some potatoes in the oven and then served up the delicious beef and veggies with a baked potato and sour cream (because, duh)!  The broth was tangy and flavorful, the beef was falling apart and tender and the sour cream made the broth nice and creamy.

Crockpot Swiss(ish) steak

My mom said she served hers with mashed potatoes, but baked potatoes were easier!  I also think it would be delicious served over rice or egg noodles, use your imagination and enjoy!




Crockpot Swiss(ish) Steak

Serves 4


2 – 14.5 oz cans whole tomatoes

14.5 oz can beef broth

3 tablespoons Worcestershire sauce

2 bell pepper – chopped into 1″ chunks

1 large sweet onion – chopped into 1″ chunks

1 tablespoon black pepper

1 tablespoon paprika

1 tablespoon dried oregano

1 tablespoon dried parsley

2 cloves garlic – grated or minced

1.5 pounds London broil

– Place the tomatoes and liquid in the crockpot and crush the tomatoes slightly with your hands

– Add the beef broth, Worcestershire sauce, vegetables, and spices, stir until mixed

– Add the London broil, making sure it is completely covered by the broth and veggies

– Put the lid on and set the crockpot on low and cook for 8 hours

– Serve with potatoes, rice, or noodles


Grilled Chili, Lime, Cilantro Corn on the Cob

Grilled Chili, Lime, Cilantro Corn on the Cob

One of my favorite summer vegetables is fresh corn on the cob so when I saw this recipe for Grilled Cilantro-Lime Corn on the cob from Anna Shortcakes I was inspired to create some of my own!  I love grilled corn and the sweetness of the corn is complimented perfectly by the creamy butter, cilantro, smoky cumin and chili powder, and tangy lime.

buttered corn

First soak the corn in warm water for 20 minutes.

soak corn

Put some garlic, lime zest & juice, and spices into a food processor along with some softened butter.

food processor spices

Mix it up until it’s combined and creamy and delicious!

butter in food processor

Husk the corn until you only have one layer of husk left, gently peel it back and remove the silk.

husked corn

Spread some butter on the corn.

corn with butter

Put the layer of husk back in place and grill.

corn on grill

After the corn is done husk the corn and spread on some more butter.

buttered corn

Sprinkle with Parmesan cheese and serve.

grilled cilantro chili lime corn





Recipe (adapted from Anna Shortcakes)

Grilled Chili, Lime, Cilantro Corn on the Cob

Serves 4


4 ears of corn

4 tablespoons unsalted butter – softened

1/3 cup cilantro leaves

1 lime – juice & zest

1 clove garlic – grated

fresh cilantro – for serving

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon cumin

salt & pepper

Parmesan cheese (for serving)

– Soak the corn in warm water for 20 minutes

– Combine the butter, cilantro, lime, garlic, cilantro, chili powder, paprika, cumin, and salt & pepper in a food processor until well blended

– Husk the corn leaving only one layer of husks left, pull down the remaining layer of husk and remove the silk, then brush a layer of the butter mixture onto the corn before putting the husk back

– Grill for 15 minutes, rotating every 5 mintues

– Remove the corn from the grill, take off the remaining husk and brush with the remaining butter mixture, sprinkle with Parmesan cheese, and serve



New Apartment Mates and Chicken Tacos with Black Beans and Corn

New Apartment Mates and Chicken Tacos with Black Beans and Corn

First thing’s first, we now have 2 new apartment mates, meet Bruce and Sunshine (I know the picture isn’t very good, but they weren’t being very cooperative)!  Our friend Andrew is moving to South Carolina and couldn’t take his fish with him, so we volunteered to take care of them, I think they’ll be a great addition to the apartment, so thanks again Andrew!

Fish tank

Now, onto the matter of the delicious and easy recipe I have for you.  I love love love love love Mexican food.  It is by far my favorite genre of food (can you describe food in genres???).  I could absolutely eat it every day and never get sick of it.  We’ve had Mexican food at least once a week since we moved into the apartment and these chicken tacos have made several appearances, they’re one of my favorites.  This week I decided to jazz them up a bit by adding black beans and corn, they were pretty delicious if I do say so myself.

chicken tacos

First sprinkle some spices (cumin, paprika, chili powder, garlic powder, salt & pepper) on the chicken.  Then bake it in the oven.

raw chicken for tacos

While the chicken bakes make the beans and corn.  Drain and rinse the beans and combine them in a pan with some frozen corn.  Add some lime zest, lime juice, cumin, garlic powder, and salt & pepper.  Let them cook for a few minutes, then stir in some fresh copped cilantro.

black beans and corn

When the chicken is done let it cool for a few minutes and shred it, add some lime zest and the squeeze some fresh lime juice over top and stir it around.

lime and chicken

Serve the chicken and beans and corn on warmed tortillas topped with salsa, cheese, sour cream, and fresh cilantro as desired.

finished chicken tacos

Leftovers also make delicious salads for lunch the next day.  I layer lettuce, red belle peppers, chicken, black beans and corn, salsa, and shredded cheese in a container, and bring along tortilla chips and of course, sour cream.

chicken taco salad


Chicken Tacos  with Black Beans and Corn

Serves 4


For the chicken:

     2 boneless, skinless chicken breasts

     2 teaspoons ground cumin

     1 teaspoon paprika

     1 teaspoon chili powder

     1 teaspoon garlic powder

     salt & pepper to taste

     1 lime – juice and zest

For the black beans and corn:

     1-15 oz can black beans

     8 oz frozen corn

     1 lime – juice and zest

     2 teaspoons cumin

     1 teaspoon garlic powder

     salt & pepper to taste

     3 tablespoons fresh cilantro

8-12 tortillas

salsa (for serving)

sour cream (for serving)

shredded cheese (for serving)

cilantro (for serving)


For the chicken: 

     – Preheat the oven to 400 ºF

     – Sprinkle each side of the chicken breasts with the spices

     – Bake for 25-30 minutes

     – Allow the chicken to cool for a few minutes, then shred it

     – Zest the lime and squeeze the juice over top of the chicken and stir


For the black beans and corn:

     – Drain and rinse the black beans and combine them with the corn in a pot

     – Add the spices and lime, and stir

     – Cook for a few minutes until the corn and beans are cooked

     Then stir in the cilantro and cook for a few more minutes


Serve the chicken with the black beans and corn on tortillas, topping with salsa, sour cream, cheese, and cilantro as desired