Food Archives - Page 15 of 31 - mamachallenge | Real Solutions for Real Parents

Easy 5-Ingredient Texas Chili {As seen on TV}

November 4, 2014 By Autumn Rose Reo 2 Comments

folder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy 5 Ingredient Texas Chili

Ingredients

Scale

1 lb. beef, chopped or ground
2 (15 oz.) cans diced tomatoes with green chiles
1 small white onion, diced
2 Tbsp. chili seasoning blend
Broth (2 cups of chicken broth OR 1 12 ounce of your favorite beer)
Optional: 2 (15 oz.) cans beans, drained (However, if you use beans, don’t call it Texas Chili.)

Instructions

In a large stockpot, cook meat over medium-high heat until browned, stirring frequently.
Add remaining ingredients and stir to combine.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened.
(At this point you could serve your chili and it would be great. Don’t though. You want it to be awesome, so let it simmer longer. Or better yet, cook it, cool it and eat it tomorrow. It will be awesome.)
Serve warm with additional toppings if desired.

Want s’more, please?

White Bean Chicken Chili {As seen on TV}

November 4, 2014 By Autumn Rose Reo Leave a Comment

folder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Bean and Chicken Chili

Ingredients

Scale

2 cups chopped, cooked chicken breasts
1 tablespoon olive oil
1 medium onions, chopped
1 garlic, chopped
2 tablespoons, Homemade Chili Seasoning Blend
1 4-ounce can green chiles, chopped
1–2 16-ounce cans Cannellini white beans
3 cups chicken stock or canned broth
2 cups Monterey Jack cheese, grated (or more — to taste)
Cream Cheese (optional)
Cilantro (optional)
Sour Cream/Greek Yogurt (option)

Instructions

In stockpan, cook chicken with water until just tender, about 15 minutes. Drain and cool. Cube.
Over medium-high heat with oil, add onions and sauté until translucent, about 10 minutes.
Stir in garlic, then seasoning blend; sauté 2 minutes.
Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili; stir until cheese melts. (If you want a super rich pot of chili, add a few tablespoons of cream cheese and stir until melted.)
Season with salt and pepper.
Serve with cheese and sour cream. (Cilantro optional)

Want s’more, please?

November 4, 2014 By Autumn Rose Reo Leave a Comment

Homemade Chili Seasoning Blend

Ingredients

Scale

4 Tablespoons chili powder
2 Tablespoons cumin
2 Tablespoons ground oregano
2 Tablespoon garlic powder
(Peppers: Red, White, Black, Ancho, Habanero or Chipotle optional)

Instructions

Mix together in jar and keep on hand to use for chili months at a time.
1 Tablespoon per 1 pound of meat.

Want s’more, please?

Italian Twist on Chicken Enchiladas: Mexican Manicotti

November 3, 2014 By Autumn Rose Reo 23 Comments

This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Barilla®, but all my opinions are my own. #weavemade #BarillaFiesta http://my-disclosur.es/RgFrEH

In our home, we never get tired of Mexican food. However, my family loves Italian food almost as much as Latin-inspired cuisine. That’s why choosing between whether we eat tortillas or pasta makes getting dinner decisions difficult. I decided there had to be a way to make everyone happy.

So of course, we compromised. And so was the birth of Mexican Manicotti. Taking a delicious favorite, chicken enchiladas with sour cream sauce, I substituted Barilla manicotti pasta for the tortillas.

The recipe is quick to make (taking on a 20 minutes to prepare and 20 minutes to cook) and I made it even easier by using rotisserie chicken.

Step 1: Boil manicotti noodles.

Step 2: Mix chicken and cheese together.

Step 3: Stuff the noodles.

Step 4: Cook the noodles and then enjoy!

Mexican Manicotti

Description

The perfect marriage of Italian and Mexican cuisines…this dish is like creamy Chicken Enchiladas, but with manicotti noodles!

Ingredients

Scale

1/2 box Barilla manicotti noodles, cooked al dente
2 lbs of chicken, shredded (I use rotisserie chicken without the skin)
1 onion, chopped
1 TBSP olive oil
1 cup monterrey jack cheese
1 TBSP garlic
2 tsp cumin
1 tsp salt
2 c. shredded Monterey Jack cheese
1/4 c. butter
1/4 c. all purpose flour
2 c. chicken broth
1 c. dairy sour cream
1 (4 oz.) can diced green chilies

Instructions

Heat oven to 350 degrees.
To cook the manicotti noodles, follow the instructions on the box. Allow to cool.
Meanwhile in large bowl combine cheese, onion and chicken.
Using a small spoon, gently stuff chicken mixture into manicotti noodles and place into a large casserole dish.
In saucepan, melt butter, blend in flour, seasonings, add chicken broth, and cook until mixture thickens and bubbles.
Stir in sour cream and green chilies.
Cook until heated through, but do not allow to boil.
Pour sauce over manicotti. Cover top of of sauce with remaining cheese.
Bake at 350 degrees for 20 to 25 minutes.

After my little experiment, I had all kinds of new ideas on how to use all the Barilla pasta types I found at Walmart. I hadn’t even tried all the noodle types so the choices were endless. By checking out the Barilla Pinterest page, I found all types of recipes and dinner ideas for DAYS.

Oh the possibilities with pasta! @barillaus #BarillaFiesta #WeaveMade #ad

A photo posted by Mama Challenge (@autumnreo) on Oct 10, 2014 at 7:12am PDT

And if you need even more ideas, Barilla will be at selected Walmart stores, Nov. 6-9 sharing recipes featuring wavy lasagna and elbow pasta.

[Tweet “@Barilla hosts food demos at @Walmart, Nov. 6-9! Get recipe ideas + this one –> #ad http://wp.me/p574nU-mq #weavemade #BarillaFiesta”]

Whether it’s a momentous occasion or just a normal Monday, Barilla is the right way to celebrate with your family’s meals!

Pumpkin Honey Butter

October 22, 2014 By Autumn Rose Reo Leave a Comment

Need a little pumpkin in your life? Sure you do!(As seen on Good Morning Texas.)

This pumpkin pie butter with your toast at breakfast or your dinner roll at supper to ensure you are getting your daily dose of pumpkin in your life. It takes about 5 minutes and is a lot less calories than a pumpkin pie!

flag flag icon

folder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Pie Butter

Description

Makes a great gift when a baked good for the holidays.

Ingredients

Scale

1 stick butter, softened
1/2 teaspoon of pumpkin pie spice
3 Tablespoons of pumpkin puree
2 Tablespoons of honey
1/2 teaspoon vanilla

Instructions

Beat the butter with a mixer until smooth.
Add pumpkin pie spice and then 1/2 pumpkin puree until combined. Add remaining puree and mix until smooth.
Add honey and vanilla then beat until thick and fluffy, about 2 minutes.
Keep refrigerated in a sealed container until ready to use.

Don’t miss this #mamachallenge moment:

Caramel Stuffed Pumpkin Chocolate Chip Cookies

October 22, 2014 By Autumn Rose Reo 1 Comment

I can’t say anything but these are worth suspending your diet plan for the week. That, and they taste best warm out of the oven. I promise if you aren’t married, you will be if you make these for your beloved because they will love you for how good these taste.

That’s pumpkin love at work.

cutlery cutlery icon

flag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Stuffed Pumpkin Chocolate Chip Cookies

Ingredients

Scale

1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup canned pumpkin
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 semi-sweet/dark chocolate chips
1 (14 ounce) bag of Kraft Caramels (for hard, chewy middles), unwrapped

Instructions

In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 2 more minutes.
In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Then add chocolate chips until mixed. Refrigerate 30 minutes.
Then scoop up very slightly rounded tablespoons of the dough, stick a caramel in the center and roll into a ball.
Place onto parchment lined pan.
Refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
Working in batches, roll the cookies in the cinnamon sugar and bake 2 inches apart for 14 minutes. Don’t let dough get warm between batches.
After 14 minutes, take out cookies to warm to the touch and remove from pan. Enjoy!

Don’t miss this #mamachallenge moment:

Pumpkin White Chocolate Truffles

October 22, 2014 By Autumn Rose Reo Leave a Comment

You can choose to make these for an at home treat or give them away for gifts…but just make sure to do in a few of these Pumpkin White Chocolate Truffles so you can keep a few to bite into!

Pumpkin Chocolate Truffles

Ingredients

Scale

2/3 cup of ground ginger snap cookies, grounded
1/3 cup of pumpkin puree
2 oz. white chocolate, melted (you could use dark chocolate as well)
2 oz. cream cheese, softened
1/4 teaspoon pumpkin pie spice
5–7 oz. chocolate, to coat

Instructions

in a bowl, mix cream cheese, pumpkin, pumpkin pie spice, and melted white chocolate.
Stir in cookies and set in fridge for an hour.
Roll into 1 inch balls and place on pan with parchment paper.
Freeze them for another hour before coating with chocolate.
Melt white chocolate as directed and drop each frozen truffle into melted chocolate.
Using a toothpick or fork, transfer to parchment paper and place back into freezer for 30 minutes to set.
Keep refrigerated.

Breakfast South of the Border with Texas Chilaquiles

October 19, 2014 By Autumn Rose Reo 25 Comments

Hands down breakfast is my favorite meal of the day. Make it Mexican style, I’m absolutely head over heels. With a “mama challenge” from Wolf® Brand Chili to create something bold and flavorful, I created a recipe for Texas Chilaquiles that any Abuelita would be proud to serve.

Wolf® Brand Chili is a deliciously bold and recipe for Texas-made, Texas-loved Chili. For generations, Wolf® Brand Chili has delivered authentic Texas chili taste on everything from Hot Dogs, Mac ‘N Cheese, Taco Pizza and now some really good Texas Chilaquiles.

If you’ve never had Chilaquiles, the dish is an old Mexican recipe to use up the left over chips and other ingredients from the week. For me, one of the best parts of the dish is the crunch from the tortilla chips. But don’t just open up a bag of chips, you’ll want to fry up your own chips. It only takes a few minutes and make this breakfast go from buen to muy bueno.

This recipe took only about 20 minutes to make and that included the tortilla chips. Of course, if you have chips or tortillas from the night before, you can always warm those up with a quick refry to get them crisp and ready to hold all the goodness you are about to put on top of them.

While this is considered a “breakfast” dish, a meal this hearty can be eaten any time of the day…especially when it’s cold outside and you want something to warm you up. For me, it’s when you cut into the egg and it runs over the chili when you know you’ve struck “gold.” Add cilantro, salsa, sliced avocados and even some jalapenos to really go bold!

How do you eat in your make your chili bold and flavorful? Share it here and on the Wolf® Brand Chili Facebook page.

This is a sponsored post written by me on the behalf of the Wolf® Brand Chili. #BoldWolfChili

Three Must-Have Pumpkin Recipes for Fall

September 22, 2014 By Autumn Rose Reo 2 Comments

Thanks to Market Street DFW for this sponsored post about my favorite time of year, Autumn!

When you’re name is Autumn, I feel like this time of year I’m in my prime…

The first sign of the season starts with mums, cooler temps and the appearance of pumpkins mean I’m right on cue. So on a cool, crisp September day, I stopped into Market Street and low and behold – it was pumpkin-palooza! Every size, color and type was already on display, just waiting for me to take them home. (And I found out later, they are happy for you to return to their “pumpkin patch” and take photos for fall!)

Now that it’s official fall, I was ready to begin making everything pumpkin. From breakfast to baked goods, I find a way to make pumpkin a part of every meal. However, since I’m working to incorporate more healthy, clean eating into our family lifestyle, I was going to have to do a little bit of work on the front end to create those delicious pumpkin recipes!

So here are the three must-have core recipes everyone needs for everything pumpkin! Pumpkin puree, pumpkin pie spice and pumpkin pie filling.

Homemade Pumpkin Puree