Tag Archives: mexican

Crock pot fajitas and back to the future 

Did you know that today is back to the future day?! Yep, that day that was on the time machine in the movie….OCTOBER 21, 2015. When I saw this on the news and realized what was up, my very tired mind was effectively blown. We are in the future. The future, according to the movie, is now! 

the truth in this meme will boggle the mind!!

How bizarre. My kids have seen the first movie and all loved it. It was wild for them to get a taste of 80’s life and see what things were like at that time. Aka the olden days when their mom and dad were young. Sigh. But for this whole back to the future day to come and blow my mind…it’s cause for a celebration. It’s not every day we get to be in the future!! This little clip here will get you in the mood to relive the 80’s and head back to the future. (Sounds crazy!)


Now, being an 80’s girl myself…

Me all geared up for my 1st day of kindergarten (circa 1980). side ponytail, satin jacket, socks with sandals, thank you very much! photo credits to my mama
 I love to share some 80’s culture with my kiddos. When my sweet ADB chose this as her Halloween costume, I was beyond thrilled!


like, totally rad, man!!!
So we definitely bring some 80’s flair with us wherever we go. We watch The Goldberg’s every Wednesday night. 80’s on 8 in the car, yes! Until they get enough and ask to hear some T. Swift. And I cannot complain since her newest album, eh em, I mean CD, very much gives a nod to the 80’s. It is called 1989. Music to this mama of tweens and preteens ears!! Bliss!! 

So to say that today is something to celebrate even just a bit in this house is a bit of an understatement. But truth is, and ya’ll know it, I look for stuff to celebrate. Big Daddy loves fajitas and here lately whenever I ask what he wants for supper, he says fajitas at home. We have figured out how to make some really awesome homemade fajitas on the grill but on a night when I want to get homework and baths done so we can indulge in family movie night, that seems like too much work. Or maybe because I have had sick kids at home for a week and I am tired. Either way…crockpot fajitas seemed like a nice compromise. Let’s just say I picked a crock pot recipe as a throw back to the 80’s. I didn’t, but let’s pretend I am that clever. 

So I bought some wholly guacamole and sour cream to make these just right. My oldest, BHB, is home from school for one last day  after a bout with walking pneumonia and he insisted I serve rice and beans as the perfect sides to these fajitas. Happy to see him getting his appetite back, so I gladly obliged. 

 Speaking of getting his appetite back…

indulging in hot krispy kreme donuts, yeah, he is feeling more like himself. so glad!!
So crockpot fajitas, rice and beans it is!!! I found the recipe I used can be found here…Slow cooker fajita recipe . My fajitas are cooking now, so no final pic yet. I can smell them as I type and man they smell terrific. I cannot wait! So let’s get to it so you can enjoy some too! In the present or the future…or will it be in the past now? 

Slow cooker fajitas 

Stuff you need~

2 cans Rotel (original recipe called for 1 14 1/2 ounce can diced tomatoes with green chiles…I read it wrong..so I improvised with 2 cans of Rotel) 

2 pounds boneless skinless chicken breasts 

1 onion, sliced 

1 red, orange and yellow bell pepper sliced julienne style 

4 cloves minced garlic (2 teaspoons of the jarred minced garlic)

2 1/2 teaspoons chili powder 

2 teaspoons ground cumin 

1 teaspoon paprika 

3/4 teaspoon coriander (I did not have any so I omitted) 

1 teaspoon kosher salt 

3/4 teaspoon black pepper 

2 tablespoons freshly squeezed lime juice (or the bottled stuff…we are in the future…do your thing) 

1 tablespoon honey 

What to do with the stuff~

Pour one can of Rotel into the slow cooker. Next layer half of the sliced bell peppers and onion. Add the garlic to the mix too. 


Now add your chicken breasts on top of this. 

Combine all those precious spices into a small bowl,

 and then sprinkle half over one side of  the chicken breasts.


Now flip those chicken bosoms over and sprinkle the rest of the spice mixture over the other side. Toss the rest of the sliced onions and bell peppers on top of the bosoms. (My friend Kylie always called chicken breasts chicken bosoms and it makes me giggle. )  

 Cook on low for for 6-8 hour or high for 3-4 hours. Cook until chicken is cooked through and veggies are tender. Now if you want to be able to slice the chicken breasts, err on the side of cooking them a shorter amount of time. This is according to original recipe poster. You can shred the chicken too. Just be aware that at a certain loon the chicken is too tender to slice and shredding is only option. I cannot imagine that’s a bad thing. Anywho, remove chicken breasts from slow cooker and slice or shred. Ladle out 1 cup of liquid and discard. In a bowl, whisk together lime juice and honey.  Return the chicken to the slow cooker and pour the luscious honey lime concoction over the veggie Chicken mixture. Give it a gentle stir and season to taste if you think it needs it. Serve in warmed tortillas topped with the fixins of your choosing. Fa-ji-tas!!! From the slow Cooker. Ah the future is indeed NOW! 

Now to get some Pepsi to drink with our meal. Ah I miss the 80’s!!! 


Cheesy Spanish rice casserole and the best refried beans…and for the love of Mexican

So around our house we are Mexican food fanatics. No really. Every birthday dinner my Goosie girl has had has been celebrated at her favorite local Mexican restaurant since she was…oh about 3.

the Goose’s 6th birthday. celebrating over Mexican food.

new cowgirl boots, a doll, and Trejo’s…she turned 7 in style!!

And the rest of them are just as bad. It’s the one thing our opinionated, loud mouth family of 6 can agree on. We love Mexican food. It’s a no brainer that I would want to recreate some of our fave Mexican dishes at home. With 6 people in our family and me being a stay at home mom, eating out is not a regular occurrence in our home. I mean…we do eat out, don’t get me wrong, just not weekly. I found these amazing recipes while scanning through Pinterest and I am so glad I listened when I said to myself “self, you should make these recipes!!”. I am smart and clever and have really good ideas…when I actually am able am able to finish a thought. And then retain it long enough to make use of it. And the moon is blue. See what I mean? Anyway, enough about my bad memory due to popping out all these kiddos. Let’s get back to Mexican food. Yum. This Spanish rice casserole from http://www.mommyskitchen.net came to together so dang fast it was almost criminal and the refried beans from http://moneysavingmom.com were seriously so easy and the best I have EVA tasted and mama knows her refried beans. I can tell ya’ll this….my two oldest kiddos had science fair projects due and we’re finishing their boards and while the meltdowns and hissy fits (mostly mine) ensued, I was able to get this meal on the table. Yeah…that makes it so tops in my book. If you adore Mexican food and long for that authentic Mexican flavor without having to go out (except to buy ingredients now)…give these two recipes a go.

working on science fair project boards…this was earlier in the day when we all had our composure.

Homemade Refried Beans (adapted from Money Saving Mom)

stuff you need~

1 bag of dry pinto beans, that have been soaked in water overnight)
3 tablespoons of butter
1 onion, diced
5 cloves of garlic, minced (2 1/2 teaspoons of the jarred stuff)
2 1/2 teaspoons cumin
2 teaspoons sea salt
2 teaspoons paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper

what to do with the stuff

Okay, assuming that you have soaked the beans overnight in your crockpot …drain the water you soaked them in and then add fresh water to cover the beans. Cook on low for about 6 hours or so. I used my smaller crockpot for this and this was fine.
Now, after the beans have cooked and are soft….in a heavy bottomed large saucepan, melt the butter. Sauté the onions until translucent and then add garlic towards the end. Next, using a ladle, ladle your cooked beans (about 4 cups) Into the saucepan, along with some of the liquid.


Sprinkle in all of the seasonings so crucial to giving these beans that authentic, straight from your favorite Mexican restaurant flavor. Allow them to simmer for about 20 minutes. Now…I used my immersion blender to get the texture I wanted. At this point you can do the same, just stick that immersion blender in your pot O’ beans or you can put them in the blender or you can use a good ole masher. I like some texture to my refried beans so I did not blend them much. Do your thing and make them the way you want.


You can serve these beans with some warned tortillas on the side and a good green salad or you can go all out (aka full Mexican) and prepare this cheesy Spanish rice casserole…

Cheesy Mexican rice casserole (adapted from Mommy’s kitchen)

stuff you need

1 tablespoons canola oil
1 1/2 cups of long grain white rice
1 can chili ready diced tomatoes
1/2 cup salsa or picante sauce
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon Mexican oregano (I used regular dried oregano and it was just fine)
1 teaspoon chili powder
4 cups reduced sodium chicken broth
1 pound ground beef or ground turkey (I used ground turkey…yum!)
1 small onion, diced
1 clove minced garlic
1 8 ounce package shredded Mexican cheese blend
Fresh cilantro for serving (crucial! It made this dish for me!)

What to do with the stuff~

Preheat oven to 350 degrees. In a large skillet, heat the canola oil over medium heat. Add in rice and stir constantly as it turns a golden brown color. You want most of the grains of rice to be a toasty brown. This takes about 5 minutes. Stir in the tomatoes, salsa, chicken broth and all of those spices. Bring to a boil and reduce heat. Cover and allow to simmer for 15- 20 minutes or until all the liquid is absorbed. It will look just like this…


Meanwhile, while the rice is simmering in those spices and liquid, brown your ground meat and onion and garlic in a large skillet until onions are translucent and meat is fully cooked.


Stir the meat into the rice skillet. Cover with shredded cheese blend and bake until the cheese is all bubbly and yummy looking (you know what I mean right?). Sprinkle with chopped fresh cilantro. So good ya’ll…I mean seriously Mexican restaurant worthy.

“have mercy!!” said in Uncle Jesse’s voice from Full House

now she is 8 and likes to kick back while mama makes up some Mexican dishes. That’s how sister rolls!

Mrs. Mona’s taco salad and really good slumber parties

So I went to a Catholic school in Alex. (For those who don’t know that Alex is slang for Alexandria aka Elic aka A town.) called St. Francis Cabrini. If I must say, it is likely one of the best elementary schools that ever existed. When I was there it went to 8th grade but now I am pretty sure it is only 6th. Anyway, every class was small. So that made each grade relatively small. So mostly everyone knew everyone, every parent knew the kids and parents. It was just awesome. I cherish every moment at that school. And now, thanks to Facebook, I get to be in touch with my friends from Cabrini still. And thanks to the tight bonds we formed there, we are pretty close for people who rarely see one another, if ever. So naturally we had slumber parties as all little girls do. Mrs. Mona is my friend Staci’s mom. She was always the nicest, most even keeled mama and always kept her cool. She is also an excellent cook. For one of Staci’s slumber parties…5th grade I think? Mrs. Mona made this taco salad. I fell in love. I can still remember thinking what a delicious treat that taco salad was. She introduced me to taco salad, monkey bread, and 7 layer dip. I have told y’all my daddy is a rice and gravy man, my mama aims to please and that’s what she made. Now a days, she makes a much wider variety of stuff and ole Steven (my daddy) is just glad to have something to eat. I imagine he would tear up this taco salad! Mrs. Mona was certainly influential to me as a cook, if I look back at it. She is a great lady and I am so blessed to know her and her precious daughter Staci. We went to school together from 2nd grade until high school. One of those friends. Always and forever somewhere in my existence and I am so grateful. Now, when I was in college , BBM (my mama) gave me an heirloom recipe cookbook that allows you to add recipes and special stories to it. I thought of all the recipes that were my favorites, Momee’s cornbread dressing, Shrimp mold, Nana’s Neiman Marcus bars…and mrs. Mona’s taco salad. So I called her up and she gave it to me. Right then and there. Little did either one of us know that one say I would have a blog and add this recipe to it. I guess it many ways, this blog is a super fabulous version of my heirloom cookbook. This is the actual page from the cookbook..
pretty cool…

So now, I will give you the recipe and you can have it. Straight from Mrs. Mona Roy’s kitchen…to mine…and to yours. Now, I just need to get mrs. Mona to agree to host another slumber party. Staci, you think she is up for it? Can we bring the kids? Thank you Mrs. Mona for the awesome hospitality, the delicious food, and the recipes. Oh and giving birth to a lifelong friend of mine. ~AMB

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a picture from one slumber party at Staci’s in high school. So much fun. Also so much hair. Love you girls!

Mrs. Mona’s taco salad

serves about 8

stuff you need~

1 pound ground beef (I used lean)
1 (8 ounce) jar taco sauce (I used Taco Bell brand and bought 2 jars so I would have extra)
Salt and pepper to taste
1 head of lettuce, shredded
3 tomatoes, chopped
1/4 pound shredded cheddar (about 1-2 cups)
1 can kidney beans, drained (optional, this is my addition)
2 cups crushed corn chips

What to do with the stuff~

Chop up your lettuce. I just put it on a cutting board and just sliced and chopped. There’s no exact science to it. I would say freestyle works. You want bite sized pieces…not huge chunks.

Rinse the chopped lettuce well in the colander.
Now slice and dice your tomatoes.
Ok now, in a large skillet, brown ground meat. Drain. Stir in taco sauce. Now, give it a taste and then add some salt and pepper. I also added some MexiCajun seasoning (a friend of mine from Alex. Actually created it and it is amazing!

love some MexiCajun seasoning!
Here is a link to purchase if you are interested. It is really delish! http://mexicajun.myshopify.com/) as well as a little cumin. Just add and then taste. You might want more kick! Ok, next I drained my beans well in a colander. Then added to the beef mixture. Like so…

Ok, now at this point, your lettuce should be rinsed and drained. So pile that lettuce in a big ole serving bowl. Throw your beef and bean mixture on top of that. You are amazing. You are doing great! Ok, now add the tomatoes on top. Sprinkle all that shredded cheddar on top of it all. Yes. Like that. Now crushed corn chips have arrived at the party. It is their time. I just crush and sprinkle. Crush and sprinkle. Add more or add less. Mrs. Mona won’t mind. She is cool that way.
Then it will look like this…


Now, I poured some more taco sauce all over the whole thang to just kick it up a notch. It’s all good. Toss it well and then serve. Next time I will add some black olives to mine. Madame Toot insisted on a dollop of sour cream. She was not wrong. It was yum!!!
*Mrs. Mona said serve immediately. She was right. It serves a crowd so make it for a crowd. Leftovers do not do well with this dish. If you have a big slumber party of gals or guys, pretty sure you won’t have to worry about that. Enjoy!! Hugs and kisses to Mrs. Mona and Staci from Shreveport!

Shrimp Quesadillas, chopping down trees, and a google search

So a week or so ago, I had some “rat killing” (as Clay’s Pappaw used to call it) to do around town after I dropped the kiddos off at school. Knowing my days flying solo are numbered with summer coming, I am trying to pack it all in. He had a meeting in town and we were able to meet up for lunch at one of our favorite restaurants that we rarely get to frequent because of the kids always have somewhere they want to go when we do treat ourselves to dinner at a restaurant (a rare treat since it is expensive with 4 kids and frankly, I prefer to cook). We both love Superior Grille (who doesn’t?). It is a Shreveport landmark as far as I am concerned with it’s laid back yet fun vibe not to mention the food is spectacular. We will not discuss the margaritas that will knock you on your behind after you drink half of it. They are so good. So, when he called me and told me he was near by where I was, I said meet me at Superior. I didn’t have to ask him twice. We were hungry but not starving so we decided to split an order of something. I suggested the shrimp quesadillas. I usually order the crawfish enchiladas (shocking right? Ha ha ha) and they are delicious, but I didn’t want something that heavy. On a side note, if you have never had their crawfish enchiladas, you are missing out. Anyway, he was game for whatever and let me say…we were not disappointed. Those shrimp quesadillas were full of melty, savory goodness. They were a hit!!

So cut to today, BD took the boys to our rent house to trim some bushes and start the process of cutting down a tree (yes, that’s what you get when you marry a country boy. He cuts down trees in his spare time, if he decides that needs to be done. At 8:30 in morning no less. Sigh) so the girls and I kind of hung around the house chilling. Bare with me, I am getting somewhere here. The girls have been wanting to see Legends of Oz:Dorothy’s Return. Ben said he was not interested because he had read the reviews and it was a total rip off (yes, my 10 year reads movie reviews, restaurant reviews, etc.). So I am in the movies with my girls and I will admit, I was a little bored. They loved it (which is what counts) but my mind started to wander. “What am I going to cook for supper? What is a good meal to bring to a grieving family? Red beans and rice are always good but what if they don’t like red beans?” There was no one behind us, so I will admit that I turned my phone on and immediately googled a recipe for shrimp quesadillas. Second one was PW’s quesadillas de camerones! I have her cookbooks and the recipe is in one of them (first one) but the link to the post I found via Google is here~ http://thepioneerwoman.com/cooking/2011/01/quesadillas-de-camarones/. Bingo!!! So after the movie, the girls and I stopped at the store to get the few ingredients we needed for what I hoped were the shrimp quesadillas of my dreams. Shrimp quesadillas that were close to the fabulous Superior ones. Maybe. Did I dare hope? Oh I dared. BD was so excited when I texted him this. Ok actually, he didn’t care that much. He was still high from his tree trimming and plotting tomorrow’s “operation river burch down” with the boys to really care. BUT…when I decided to execute my make shrimp quesadilla mission…and he came inside and smelled the aroma that came very close to that coming from the kitchens in Mexican restaurants…oh he cared then. And I quote “mama. It smells like superior in here. Dang it smells GOOD!!” Yeah…that’s the stuff. Y’all. They were so good! Full of creamy, melty cheese and those savory shrimp with just a hint of spice. Sweet baby Jesus, they were divine. BD is still talking about them this morning.

So if you love shrimp, you love Mexican food, you love cheese, you adore quesadillas…these are for you. Try them. I promise. Oh I promise you…you will love them.

PW’s quesadillas de camerones or shrimp quesadillas
Makes 6 quesadillas
oh the deliciousness of it all

Stuff you need~

2 tablespoons olive oil, divided
12 medium size flour tortillas
2 cups shredded Monterey Jack (I used a mixture of shredded Monterey Jack and these new Velveeta Queso Blanco shreds….this was perfect!!!)
12 large shrimp, peeled and deveined
7 ounces of Mexican tomato sauce or red enchilada sauce
1 red bell pepper, sliced into strips
1 green bell pepper, ditto
1 onion, cut in half and then sliced
Kosher salt and black pepper

What to do with the stuff~

In a skillet, heat 1 tablespoon of the olive oil over medium heat. Add your little shrimpies once you have some heat. Cook them until they are opaque and pinkish. Sprinkle them with a little salt and pepper. Stir in the Mexican tomato sauce or enchilada sauce, reduce heat and let the shrimp simmer in that yummy sauce for about 2 to 3 minutes. Yeah that’s the stuff. Now, using a slotted spoon, remove the shrimp from the skillet. Once they have cooled some, chop them up with a sharp knife. Let them alone for now (this is the hard part…BD came in a snuck several as I was in the throws of cooking, but they are scrumptious little shrimpies I cannot blame him.)
Ok in a separate skillet, heat the remaining 1 tablespoon of olive oil. Add the bell peppers and onion and sauté until they are tender and have a slight brown around the edges. When the veggies are done, remove them from the skillet, place them on a plate, and set aside. Now, take about 1/2 teaspoon of butter and plop it into the skillet. Melt it over medium low heat. Add one tortilla to the skillet. Take a handful of cheese and layer it on top of the tortilla. Now, add some of the sautéed veggies on top of the cheese. Take some of the chopped up shrimp and put them on top of the veggies. Take another tortilla and lay it in top of the whole shebang. Ok…this is the hardest part (other than not eating all the shrimp)…take a big spatula and flip the whole quesadilla over once the bottom tortilla is nice and brown. Don’t panic and just do it. If some stuff falls out, just stuff it back in. You’ve got it. Let that tortilla brown and then remove and cut into 4 pieces. Keep repeating the process until they are all cooked. Just add another 1/2 teaspoon of butter, add your bottom tortilla and go. Enjoy!!! Serve with sour cream, guacamole and some pico de gallo if you want, but to be honest…you won’t miss it. These babies are built to stand alone.

olive oil getting ready to cook those shrimp to delicious doneness

this is my favorite red enchilada sauce…found it at Brookshires

sweet babies peeled and deveined…you have been chosen to be a part of something greater than yourself

this what the shrimp look like when they are opaque and pinkish aka ready

veggies ready to be chopped



so pretty and soon to be tasty

and the tree comes down. Ben watches it. I have pics of him growing up by that tree. I choose to not think of that now. It needed to come down as the roots caused lots of plumbing issues. Still…

Happy Mother’s Day…here is your chicken ranch soft taco

So I debated on whether to post a recipe today…I mean, it has been a week since I last posted a recipe so why today?  I feel guilty when I don’t post a few recipes a week and I admit that I struggle with finding balance between being a mom and a blogger.  Last week I had two strings concerts to attend for my oldest, a field trip to the mall and the skating rink with him.  I helped with the kindergarten gradation pictures since the office asked and my baby was one of them.  Not to mention, he lost his first tooth and then swallowed it all within the same minute.  Oh the drama.  He was scared, disappointed, worried, and elated all at once.  There has been Top Readers Club parties for my 9 year old lovely girl to photograph, bring cupcakes and drinks for, pizzas to pick up…yeah…it has been a little busy.  And frankly, this school year just needs to come to an end because mamas (and dads…but it is mother’s day so ya’ll get over it.  :-)) everywhere are just worn slap out.  I know many of you work full time jobs, coach their kids t ball teams, run kids back and forth to gymnastics, ballet recital practice and pics, therapy sessions and so much more.  So today I decided that I would give ya’ll a Mother’s Day gift.  A recipe that is just so satisfying, delicious, and so easy that it cooks itself.  No really. So, as we are on the countdown to the end of the school year and my subsequent inevitable nervous breakdown (i am kidding!  Mostly)  I thought this would be a wonderful recipe to post.  I hope ya’ll enjoy it as much as my whole family has.  It was a hit even with my pickiest violin player.  So happy Mother’s Day to the moms, grandmothers, aunts who act like moms, stepmoms, Godmothers, and all the ladies out there who may not ever have given birth but play the role of mama to so many.  Here is your chicken soft taco!!!  Much love on this day ladies!!  I sincerely am glad to be able to share these recipes with you.  Drop me a line and tell me a little about yourself in the comment section so I can get to know you better.  I would love that!!  Hugs to you.  Hope your day is just as lovely as you are.~AMB

Super easy Crockpot chicken ranch soft tacos (original post can be seen here: http://myfindsonline.com/4-ingredient-crockpot-chicken-ranch-taco-recipe/)

Stuff you need~

1 cup chicken broth (I used the entire can)

1 packet ranch dressing packet

1 packet taco seasoning mix (I use mild to ensure the kiddos will find it palatable)

2-3 pounds boneless, skinless chicken breasts


shredded cheese, sliced avocados, diced tomatoes, shredded lettuce, sour cream for topping

What to do with the stuff~

Lay your chicken breasts at the bottom of your crockpot ( I used Big Read…a 4.5 quart one).  In a bowl, whisk together the chicken broth, ranch dressing mix and taco seasoning mix.  Pour this mixture over the chicken bosoms (my friend Kylie used to call them this and it always cracks me up.  Shout out to Kylie!) and cook on low for 4-6 hours.  Big red tends to cook a little faster, so mine were ready in about 4 1/2 hours.  Shred the cooked chicken breasts and warm the tortillas.  Using a slotted spoon, remove the chicken from the crockpot and put it in a serving bowl (if you wish or you can serve the chicken straight from the slow cooker.  You are the mama!  Do your thing!) Put out the optional toppings and serve those bad boys up.  And watch them disappear!

Easy as…








3!!!! Hard part is done!!  Turn the slow cooker on and they will be ready when you are!  Pretty great.



Yeah…this was us this morning.  The plan was to take a sweet picture of them all around me in our pool…happy and laughing.  That was the picture I had in my head.  Oh what a pipe dream.  This is my reality.  The boys got into a fight, the girls trying to make mama happy, and me trying to contain the little one.  Ahhh…motherhood.  I need a drink!!




Loaded nacho casserole

Do you like nachos?  Do you like casseroles?  Do you like the convenience of a one dish meal that serves a crowd?  If you answered yes to these questions, than this casserole recipe is for you.  Oh sorry, I think I have been listening to too much public radio.
This casserole is indeed basically one dish that feeds a crowd and has all you need for a complete meal.  I got the recipe from one of my favorite websites…http://www.sixsistersstuff.com/2014/03/loaded-nacho-casserole-recipe.html. She tells you all about how she came up with the idea. Let me say…she is a genius!!! BD ate it up.  Kiddos, not so much.  Here is the deal though, if I cooked only what my kids liked there would be no Cajun mama cookin blog.  Unless ya’ll wanted me to tell ya’ll how to heat up Eggo waffles, make mac and cheese, heat up a wiener in the microwave or make a PB&J.   My kids, despite my efforts, do not eat everything that I cook.  Sure, there are the nights when there is a fingernail moon and Mercury and Venue are in sync (can you tell I am not an astrologist?) and they all eat what I make.  What I am getting at is that it is extremely rare for them all to just gobble up what I cook.  I decided a while back that I am not cooking for them.  I make what BD and I like or might like, hope that the kiddos will like it or even love it, and usually one or two of them will eat what I make.  But I by no means attest to 1) my kids eat it or starve.  I tried that approach, but I didn’t care for tucking my kids in and hearing their little bellies rumble.  For me, that was too much.  I admire parents who have that ability, but I don’t.  2) my kids gobble up whatever I put in front of them, never complain and they all have perfect table manners.  They don’t.  I don’t front ya’ll.  I tell you like it is, keep it real, show you the ugly.  For example… I got the cutest burlap place mats that have, get this, a cute little table manner written on each one.  So naturally, my kids become well mannered and perfect when they sit down to eat because their plates are on these well appointed place mats.  Negative Ghostwriter.  Half the time, I forget to put them out.  Yeah, that’s right.  Though I totally convinced myself that I would so put these out for every meal and then pick them back up again after each meal, I lied to myself.  Do you ever do that?  I do.  More than I care to mention.  But I will.  So that you don’t feel so bad about it when you do it.  I will admit to you that there are days when I might give Bree Vandecamp from Desperate Housewives a slight pause before she proceeded to kick my ass in the who is most like Martha Stewart category of Mom of the Year pageant.  Now, Roseanne (from the show Roseanne…to be clear) she might be all like “woah, smart ass comment, check this chick out…she thinks she is Martha Stewart!!” but not in a threatened or impressed way but more of a making fun of me for thinking I come close kind of way.  That’s right.  I can buy all the burlap place mats I want, but I will forget to put them out or pick them up half the time until I am so sick of looking at them that I put them back on top of the microwave until the next time I want to play like I am Madame Fancy Pants again.  So, ain’t  nothing over here in CM kitchen perfect or well appointed.  How I manage to get done what I get done escapes me and I am pretty sure I have the good folks at Keurig to thank for that since this girl runs on her coffee.  So…here we are back at where we started before I took ya’ll off on my verbal journey that gave you some insight into just how whacko I really am.  But I mean, have ya’ll missed the part where I told ya’ll I had 4 kids in less than 5 years?  If that didn’t clue ya’ll in to the whole “this chick is a little whack” than you are not real quick on the uptake. Ha ha! But real. 😳
Anyway, back to the recipe. I know, I know, it is hard to follow me at times and I appreciate you trying. I hope somewhere you are laughing at my candor rather cursing my ability to get greatly off track. Here is the recipe for this cheesy, meaty, everything in it but the kitchen sink casserole. It is pretty awesome and if you brown your ground meat ahead of time, it is a cinch to pull together. So on the days y’all have Tball or Spring soccer practice, ballet, teach a classroom full of kiddos all day (I have 2 sisters who are teachers and a bunch of friends who are…shout out to my teachers out there!) you can have supper prepared super fast. Ok ready?

Six Sisters’ Stuff Loaded Nacho Casserole

stuff you need~

1 pound ground beef, cooked and drained
1 small onion, diced fine
1 green bell pepper, seeded and diced
1 can whole kernel corn, drained
2 cans diced tomatoes, undrained
1-8 oz. can tomato sauce
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can diced green chiles
1 package reduced sodium taco seasoning
1 10 ounce bag tortilla chips
2 cups shredded cheddar

what to do with the stuff~

Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking dish. Brown your ground meat if you have not done this already. Now, add in your bell pepper and onion and let them get a little tender. About 5 minutes or so should do you good. Now, just stir in the tomatoes, green chiles, corn, beans, taco seasoning and tomato sauce. Bring this saucy concoction to a boil over medium heat, then reduce heat and let it simmer for about 20 minutes. (You could this the night before so you could throw it all together the next night…just a thought). Now, layer half of the tortilla chips at the bottom of the casserole dish. As suggested, I kind of crushed them a little. Next layer half of your sauce concoction. Now, repeat this. Next sprinkle your cheese all over the top. Pop the casserole into the oven and bake until the cheese is all bubbly and the casserole is heated throughout. Let it cool a few minutes and then dish it up, baby!!
Serving suggestion…this would be divine over a bed of fresh shredded lettuce. Kind of a taco salad of sorts. Also, next time, I will use flour tortillas in place of the chips to see if I prefer it that way. It was delish like this but I think it might be awesome with the soft tortillas in there to soak up that sauce.  Oh and i might use shredded chicken in place of ground beef to change it up.  Yum!!  I will let y’all know. Very good, makes a ton and is quick and easy . Hope y’all enjoy it more than my kids did.  😉 what do they know anyway about good food, the little stinkers. Aw who am I kidding? I work for them. Sigh~AMB


It’s cheesy, loaded with veggies, all in one dish and ready to please your hungry bunch!

Updated: Crockpot Chicken Burritos 

You know those days when you want the comforting and familiar?  Today is one of those days.  This week I have been so pleasantly surprised by how great the new crock-pot recipes we have tried have been.  Seriously impressed ya’ll.  But today I woke up and looked around and feel like my house and chores have been neglected.  I know I need to get it together.  Being a stay at home mom is a job.  It is my job.  So no matter what you do for a living, I know you take it seriously and I do the same.  Laundry needs to be done, dishes, in general straightening.  And today is one of those days where I know I need to cry uncle and remind myself that I can’t do it all.  So instead of blogging about a recipe that I have not tried yet today, I am bringing you one of my all time favorite crock pot recipes.  It not only makes itself but it is pretty nutritious too.  Also it is very versatile and it can be as kid friendly as you want it to be.  It requires only a few ingredients that you most likely have and is just so darn good.  Everyone I have ever given this recipe to has raved about it and it has become a regular on their menu line up.    I hope you will try it out.  I am going to blog this recipe while I drink my second cup and then I am going get busy on this house.  Time to kick it into gear.  If I don’t do it, it won’t get done…ya’ll know what I mean!!

The 3 main ingredients for this yummy recipe(plus the chicken)

Crockpot chicken burritos (from Gooseberry Patch Slow Cooker Recipes)


6 chicken boneless, skinless chicken breasts (typically like 2 pounds)

1 can black beans, drained

1 can whole kernel corn, drained

1 16 oz. jar of salsa or picante sauce


burrito fixings~shredded cheese, sour cream, diced onion…

All set and ready to cook!!

This is a picture of it when it is about to start cooking.  


Pour corn, black beans and salsa into the crockpot.  Lay your chicken breasts on top of the mixture.  Put the lid on the slow cooker and then cook on low for 5-6 hours or high for 7-8 (depending on your crockpot).

Remove chicken breasts from the slow cooker and shred them with two forks.  Return chicken back to crock pot and give it a good stir so the chicken and black beans, corn and salsa can get good and comfortable together.  You can serve right away or let it sit in the crock pot a while.

When you are ready, spoon some of the filling into your warmed tortillas and add shredded cheese and sour cream if desired.  Now the beauty of this recipe, is that it is so versatile.  You can serve it over rice, baked potatoes, or tortilla chips like nachos.  Make it your own.

*I am updating this post to really focus on the beauty of this recipe. I have not made it in a while and I am literally salivating while thinking about having these delicious chicken burritos. The simplicity of the recipe mixed with the tastiness and semi-healthy nature (black beans and corn are both superfoods!!) We are staying with some friends in the cabins at Lake Claiborne and we needed something good for supper that we did not have to slave over. This recipe is perfect!! 

Crockpot beef burritos

I have another Mexican recipe.  I am a Cajun mama who LOVES Mexican food, so I will probably most more than my share of these recipes.  I found a recipe online for Colorado beef burritos and the picture alone made my mouth water.  I have never heard of Colorado chile beef burritos before, but after making them I will never be without them again.  My oh my.  What a great Mexican recipe to have in my crockpot arsenal.  They basically cook themselves.  If you are in the mood for Mexican comfort food, this is one for you to try.

Crockpot Colorado Chile Burritos (adapted from FoodPusher ‘s Chile Colorado Burrito recipe)


1 1/2 pounds of stew meat or a beef roast beef cubed (I used a top sirloin roast and it was perfect)

1 large can of mild red enchilada sauce  (at least 19 oz) or two small cans

2 beef bouillon cubes

1/2 can refried beans (optional.  I chose not to put these in mine because I was serving frijoles on the side and they were just fine)

5-7 burrito size flour tortillas

1 cup of shredded cheese (or more depending on taste)


Put cubed beef, bouillon cubes, and enchilada sauce into a crock pot (I used Las Palmas and even the mild had a little heat to it.  The Old El Paso brand is little more mild, so it is a preference thing or what you can find.) and cook on low for 7-8 hours or until your meat is tender.  If you have a newer crockpot that allows you to set a timer, you may want to set it for 6 and then check it.  Mine was done after 6 hours.  The new crockpots cook a little more efficiently and faster I think.  You definitely want your beef overly tender versus not tender though.  When your beef is done, taste and add a little kosher salt if you think it needs it. Heat up the refried beans if you are using them.  Put your oven on lo broil. On a plate, lay out your first tortilla and place about 1/2 cup of the meat (using a slotted spoon) and a spoonful of your warmed beans if you are putting beans in your burritos.  Roll into a burrito.  Basically this means you fold it tightly enough around the meat/bean mixture by folding in all 4 sides.  There should be no open sides. Place each burrito in a 9×13 dish as you finish them.  Ladle some of the red sauce from your crockpot  over the burritos to cover them well.  Sprinkle the cheddar cheese over them.  Broil until the cheese is melted and bubbly, about 2-4 minutes.

Prepare to be amazed.  Muy delicioso mis amigos!!


Cajun Mama Quesadillas

I woke up yesterday with a hankering for quesadillas.  I rarely order them when I go to Mexican restaurants but I had them a few weeks ago at Superior with some friends and I enjoyed them more than I thought.  I will be honest and say the best quesadillas I have ever had were made by my best friend Lolly when we were in grad school.  She made it look so easy and they were absolutely delicious but I yesterday I was stumped about how to begin to make quesadillas…crazy I know.  Of course I looked on pinterest and I found some recipes that looked good, but many were for bbq chicken quesadillas and other variations.  I was looking for simple, plain Jane quesadillas, increasing the chances that my Cajun bebes might eat them.  So that ruled out onions, tomatoes, green chiles or peppers.  Also, lately I am trying to challenge myself to cook with the ingredients I have some days instead of running out to the store every day.  Well I am happy to say mission accomplished.  These quesadillas were easy to throw together, the kids loved them and were delicious.

Cajun Mama Quesadillas

4 oz. cream cheese, softened

1 cup shredded cheese (i used a combination of queso blanco and cheddar, but you can use colby jack, monterey jack, cheddar jack)

1 lb. chicken tenderloins, cooked and then shredded (i seasoned mine with some ground cumin,  a little sprinkling of kosher salt, and garlic powder.  Oh and a little of Jane’s mixed up crazy salt…my good friend Barbara turned me on to that stuff and I love it.  Bake them at 350 for about 20-25 minutes)

About 14 fajita size tortillas (or small tortillas I believe they are sometimes called)


Allow cream cheese to soften in a medium size bowl.  Shred your cheese and add that to softened cream cheese.  Stir in shredded cooked chicken.  Over medium heat, warm up a medium sized skillet.  Butter one side of each tortilla.  Lay one tortilla in warmed skillet, buttered side down.  spread some of your chicken filling (about 1/4 cup) over that tortilla and then top with another tortilla, this time buttered side up.  Cook over medium heat (adjust heat as necessary as every stove cooks differently) until one side of quesadilla is lightly browned (about 2-3 minutes) and then use a spatula to flip the quesadilla.  Do the same thing with each quesadilla until they are all lightly browned on each side.  Your filling will warm and spread out some so don’t worry about covering the bottom tortilla with filling.  use a pizza cutter to cut into 4 parts.  Serve with pico, guacamole, and sour cream.  YUMMY!!!!