Welcome To The Shakin 'N Bakin Blog!

Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.

Friday, February 12, 2016

Mexican Chicken Burrito Bowl Recipe

I love Mexican food, all types of Mexican food. However, I tend to stay on the mild to the moderate heat side of things but hubby loves his spicy hot! How do you enjoy yours? Our recipe today is courtesy of BistroMD. This recipe does take some time to prepare but your efforts will be well-rewarded!

BistroMD’s Better for you Chicken Burrito Bowl Recipe

For the Chicken:

4, 4 oz. boneless skinless chicken breasts, shredded
Sea Salt, Black Pepper, Paprika and any other of your favorite spices to season (optional)
Red Burrito Sauce:
½ tablespoon unsalted butter
1/2 tablespoon corn oil
1 yellow onion, chopped
1 tablespoon masa flour
1/2 cup low sodium, chicken broth
½ cup tomato sauce
½ teaspoon granulated garlic
½ jalapeno pepper, diced
1 teaspoon lime juice
½ teaspoon chili powder
½ teaspoon paprika
1 teaspoon oregano
Pinch of Sea Salt

Bowl Ingredients:

1 cup cooked brown rice
1 Lime, juiced
1 can (15 oz.) reduced sodium black beans, drained and rinsed
2 ears fresh corn OR 1 can (15 oz.) reduced sodium, organic corn kernels, rinsed and drained
1 cup bell pepper, any color(s), diced
1 cup fresh tomato, diced
1 tablespoon Cumin
¼ cup Fresh Cilantro, chopped
2 Garlic Cloves, chopped
Jalapeno or other hot pepper, diced (optional)
Garnish (optional)
Reduced-fat Cheddar Cheese
Chopped Cilantro

Red Burrito Sauce:
In a medium skillet, heat the corn oil and unsalted butter over medium heat. Add the chopped onion and jalapeno and saute until onion becomes translucent, about 5 minutes. Sprinkle the masa flour and whisk together. Allow to cook 2 minutes. Gradually add the chicken broth; constantly whisk to ensure no clumps of flour. Adjust heat to medium-low. Add tomato sauce, granulated garlic, lime juice, chili powder, paprika, oregano and pinch of sea salt. Stir together, cover, and allow to simmer for about 20 minutes.

Burrito Bowl:
While the sauce is simmering, add lime juice and fresh chopped cilantro to the cooked brown rice and blend together. Add the blacked beans, corn, bell pepper, tomato, cumin, garlic and jalapeno to a medium sized bowl and mix. Divide the rice into 4 portions. Divide the black bean and corn mixture into 4 portions.

Tuesday, February 9, 2016

Sweet & Spicy Tuna Pasta Salad Recipe

I enjoy eating tuna and I am a huge fan of pasta salads. So, it only seems natural that these two ingredients come together into a delicious summertime recipe. One of the things I like about this particular recipe is that it's easy-to-prepare and doesn't use ingredients that I've never heard of. Sweet & Spice, this pasta salad is everything nice!

Today's guest recipe is courtesy of Hungry Girl. You can visit their site to learn more about them and to print off additional recipes.

Hungry Girl's Sweet & Spicy Tuna Pasta Salad Recipe

2 (2.6 oz.) Pouches - Tuna Creations® Sweet & Spicy, flaked
4 oz. (about 1- 1⁄4 cups) uncooked high-fiber penne pasta
One 12 oz. bag (about 4 cups) broccoli coleslaw
2 cups chopped red and yellow bell peppers
1⁄2 cup chopped red onion
1 cup chopped jicama
1⁄4 cup seasoned rice vinegar
2 tsp. extra-virgin olive oil
1⁄8 tsp. red pepper flakes

Prepare pasta in a medium pot per package instructions, about 10 minutes. Drain, rinse with cold water and transfer to a large bowl. In a large microwave-safe bowl, combine broccoli slaw with 1⁄4 cup water. Cover and microwave for 4-5 minutes, until softened. Alternatively, steam your slaw by microwaving it right in the bag, if the package says it can be done. Drain excess liquid. Add bell peppers, onion, jicama and flaked tuna. In a medium bowl, whisk vinegar, oil and red pepper flakes. Add to the large bowl, and mix well. Enjoy immediately or cover and chill!

Saturday, February 6, 2016

3 Cheese Zucchini Casserole Recipe

I've been growing a veggie garden on and off for the past 25 years and this year has been the best year yet! Everything that I planted this year did extremely well and even better than I had hoped! As usual, I wasn't disappointed with my Zucchini growing at all. This year...they were even more plentiful, bigger and definitely tastier!

Over the past 2 months I've been trying out all kinds of new zucchini recipes to try and use up my plentiful harvest. I did chop and shred some of my zucchinis for the wintertime but even so...I still had a lot of fresh ones on my hands that needed to be used.

Back in early July I made this recipe and since then...made it 3 more additional times. My family loves it and we've been enjoying it as a vegetable side dish along our main course.

Note: At the grocery store I buy my shredded cheese in a prepackaged 3-cheese blend at the deli. Look for that blend or come up with your own blend using your favorite cheeses.

3 Cheese Zucchini Casserole Recipe

1 large fresh zucchini
1/4 cup butter
2/3 to 3/4 cup sour cream
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. parsley
1/2 tsp. oregano
2 tbsp. finely diced onion
1 tsp. garlic powder
1/2 cup to 3/4 cup 3-Cheese Blend Shredded

Wash your zucchini and cut it into 1/4" thick rounds, leaving the skin on! Place rounds into a large pot, cover with water and bring to a boil. Once boiling, simmer at a medium boil for 3-4 minutes. Remove from heat and place them in a colander to drain away the water.

In that same large pot (now emptied) melt the butter with the salt, ground black pepper, parsley, oregano, diced onion and garlic powder until melted. Simmer on low for 1 additional minute. Turn off heat. Stir in the sour cream and the cooked zucchini rounds. Stir until everything is combined and coated with the sour cream sauce.

Preheat oven to 375 degrees F. Pour zucchini mixture into a 2 or 3 quart glass casserole dish. Pour the shredded cheese blend on the top in an even layer. Bake uncovered in the oven for 7 to 9 minutes or until cheese has completely melted and turned lightly browned. Remove and serve immediately.