Tag Archives: salsa

Spanish rice and chicken stew 

I wasn’t sure what to call it. I just whipped dinner in 30 minutes, 10 minutes prepping, 30 minutes thinking about what to cook the whole way home from work. That’s  pretty much my routine. I can’t  follow meal plan, I am more of oh I have this and that let’s make this 😂😂. Even recipe, I can’t  even follow a recipe as is. I have to always make my own twist. Sometimes when I cook, I just throw this and that to the pot and be done. My habit taking picture of my food did not help as I did not write down what I did. So I found myself staring at the pictures and try to figure out what I did. How to make that. 

Now I am better with adding what I do as I make something.  I use this blog as my journal of my cooking journey. 

This meal tonight ended up less than $10 … again. I have a whole young chicken that I bought for $6 and only uses the breast part in this recipe. The rest is just canned tomatoes, tomato paste, seasonings, onion, garlic, rice, frozen peas, chicken broth which I made in Instant pot and freeze tons of them.

Here is the list of ingredients:

  • 1 whole bone in chicken breast
  • 1 (14.5 oz) canned diced tomatoes 
  • 4 cloves of garlic, crushed 
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon red pepper

Dumped everything  in instant pot. Closed the lid, sealed the vent, press manual 30 minutes. Once it beeped,  let it sit for 10 minutes before release the little pressure left and shred the chicken,  take the bone  out. I use 2 forks and shred them in the pot.

Now while the chicken  cooking, I started my rice. Into the pot, all ingredients for the rice below. Closed the lid, sealed the vent, press manual 4 minutes then once it beeped let it sit for 6 minutes. Then fluff  the rice. 

  • 2 cups jasmine rice,  coz that’s  what I have and love
  • 1/2 cups diced tomatoes
  • 1 tablespoons tomato paste
  • 1/2 small onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoons salt
  • 1/4 cups frozen peas
  • 2 cups chicken broth

Serve the chicken with the rice and topped with shredded cheese and a squeeze of lemon juice.

My 11 years old had second. He even finished his dinner before I finished mine. So I guess dinner was a truly winner winner chicken dinner.

Taco ring with peach mango salsa

Dinner in less than an hour..can’t get any better than this taco ring.

The idea is from my Pampered Chef website.

I didn’t follow the recipe to the T. Just to get the idea. Been thinking about this few month back and have not get the chance to make them. Today at work while chat through email with my hubby, I asked if taco ring sounds ok to him for dinner. Well of course he said yes after hearing the description.

We, specially my boys, loves the crescent roll. And they love taco so combining both.jackpot!.

We stopped by at Kroger on the way home got everything we need but taco seasoning..we finally found that stinker after we almost give up.

Off we go..pick my lil man from karate camp and went straight home.

First off brown the ground beef, I add chopped onion and garlic. When it’s all brown add the taco seasoning, a little S&P, 1/2 cup water and let it cook until almost all the liquid evaporated. Let it cool while you popped those crescent roll. Am I the only one who still jump eventhough I have anticipated the popping sound? That thing scares me lol.

Anyway, I am using my round pizza stone from Pampered Chef, brush with a little olive oil. Then arrange the crescent. The pointy part towards the outside of the pan and kinda hanging. While the wider side kinda overlapping. I wish I took picture..I forgot to do that because we were hungry. Next time I will..promise. Anyway ..then scoop the taco meat on the wider area, sprinkle with shredded cheese and fold the pointy part towards the middle and tuck in under the wider part of the crescent.
Brush with egg white, sprinkle with a little cheese. Bake in preheated oven for 15-20 minutes. Oh and I used 2 can of the crescent that is 12 oz each.

When it’s cooked, take it out from the oven..garnish with shredded lettuce, salsa, cheese and sour cream.

We did peach and mango salsa this time and decided not to use sour cream. I got the avocado but forgot to use it..we were hungry and can’t wait to dig in. It was sooooooo good.
And easy…that’s my kind of cooking. Here is the picture. I promise next time I will take the step by step picture. Hope you enjoy!

Here is the recipe:


Taco Ring

1 1/2 lb lean ground beef
1 pkg taco seasoning mix
1 3/4 cups shredded cheddar cheese, divided
2 tbsp water
2 pkg (12 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
toppings: Salsa, sour cream, shredded cheese, Shredded lettuce

Preheat oven to 350°F.

Brown ground beef in Skillet over medium heat until no longer pink, breaking beef into crumbles; drain.

Stir in taco seasoning mix, 1/2 cup water. Let it cook until almost all liquid evaporated.

Unroll crescent dough; separate into triangles.

Arrange triangles, slightly overlapping, in a circle on Round pizza stone, wide ends 4-in. from edge of baking stone. (Points will extend off the edge of the baking stone.)

Roll wide ends of dough toward center to create a 5-in. opening.

Scoop filling evenly over dough in a continuous circle.

Bring points of triangles up over filling and tuck under dough at center to form a ring.

(Filling will show is you are using the 8 oz crescent roll.)

Brush with egg white. Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown. Serve with toppings.

For the peach mango salsa ** if you want a chunky salsa, diced it..tonight I put it in food processor the tomato and all except the fruit. I mix in he fruit at the end.
1 mango – peeled, seeded, and diced
2 peaches, peeled, seeded and diced
2 tomato chopped
1 green onion, chopped
2 tablespoons chopped cilantro
If you want hot :1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

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