Foil Pack Chicken Fajita Dinner

The Sun came out yesterday. Briefly. And it wasn't warm sun. It's still cold and I would mention that it is not snowing, but I am pretty sure God can hear me. Any comment out loud like that I am sure would result in another blizzard hurtling our way. We Humans can be so cocky sometimes.

So anyway, the Sun came out and I ended up with a spring in my step that I hadn't had for quite awhile. So I brushed the dust off the grill and got to it. This comes from Kraft foods, which as you know, I adore because of the simplicity and deliciousness of their recipes.

Start off with 1 1/2 cups rice, 1 1/2 cups water and 1 tablespoon of taco seasoning of your choice. I used the Taco Bell packet. The wonderful thing is that you don't have to pre-cook the rice here, just mix it all together.
Spoon 1/4 of the rice onto a large sheet of heavy duty foil that has been coated with spray. Then top with a thawed chicken breast.
Add thin strips of red and/or green red peppers.
Top with a bit of your favorite salsa.
Some cheese.
Then fold up the foil. Be sure to fold the ends a couple times over, otherwise you will end up with an unbelievable mess. I'm a low heat griller, so this took about 30 minutes to cook up. If you cooked it on high it would probably be about 20 minutes.
Unfold the foil and enjoy.
This is delicious. Probably because it was grilled and I am in withdrawal. We ate it as a dinner, but it would be incredible wrapped up in tortillas too. The Kids even ate the peppers, which is a pretty stiff order in our house. The Boy actually thought he was eating worms, and for some reason, that was better than eating peppers. I have such weird children.

Click here for Printable Recipe

Foil Pack Chicken Fajita Dinner
1 1/2 Cups Rice
1 1/2 Cups Hot Water
1 Tablespoon Taco Seasoning
4 Chicken Breasts
1 Cup Sliced Red and/or Green Peppers
1/2 Cup Salsa
1/2 Cup Shredded Cheese

Mix water, rice and seasoning together. Spoon on to four greased squares of aluminum foil. Top with chicken breast and remaining ingredients. Cook on low for about 30 minutes.

Cheesecake Dip

I think it's going to storm again. That coupled with the fact that it is Super Bowl Sunday, and I am a cooking maniac today. I couldn't decide what to make. I had several different recipes I wanted to try and so instead of spending wasted hours narrowing my selections down, I just made them all.

This dip comes from Mommy's Kitchen and it is a sweet dip in contrast to the savory dips we usually have. It is insanely delicious. The Girl ate it by the spoonful, completely ignoring the fact that a dip traditionally is, you know, dipped onto something. A cheesecake dip. Can't really go wrong there, can you?


Add a stick of butter to a block of cream cheese. Both should be at room temperature.
Add 2 tablespoons of brown sugar and a teaspoon of vanilla.
Add in 3/4 cup powdered sugar. The second time I made this I accidentally added granulated, but in the end, it didn't make any difference. Your powdered sugar will mix in a little better. Warning!! DO NOT sample the mixture here! You will never get to the next step!
Mix in 3/4 mini chocolate chips.
Stir well. Tina says to refrigerate and then form into a ball. We didn't get that far.
Serve with graham crackers, Teddy Grahams, Scooby Snacks, vanilla wafers, what ever you have on hand.
Can you say "inhaled"??? Like I said, The Girl ate this with a spoon.

Click here for Printable Recipe


Chocolate Chip Cheese Ball

1 pkg. 8oz. cream cheese
1/2 cup butter
1/4 tsp. vanilla
2 Tbs. brown sugar
3/4 cup powdered sugar
3/4 cup mini chocolate chips
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.
Beat softened cream cheese, butter and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a lidded container. Refrigerate for 1 -2 hours form into a ball. Serve with graham crackers, vanilla wafers or animal crackers.

Taco Cups

Awhile back, someone brought these amazing sausage ranch won-ton appetizer things. I got the recipe and promptly lost it. So when it came time to make them for our Super Bowl get together, the only ingredient I really had was the won-tons. I thought I had sausage and I thought I had ranch mix. Turns out I didn't have either.

I had sent Jeff to the grocery store to get the won-ton wrappers and that was such an ordeal that I felt like I was obligated to make something with them. Apparently no one in our little hometown grocery store knew where they were stocked. Their place in the store is up on the top shelf of a refrigerator in the produce section. It's a good thing Jeff is so tall or he never would have located them.

I had hamburger and taco seasoning. So taco flavored it is.

Press a won-ton wrapper into a greased muffin cup.

Brown a pound of hamburger and add an envelope of taco seasoning. I also added in about a quarter cup of salsa. Add a spoonful of this mixture to the bottom of the muffin cup.

Top with about a tablespoon of shredded cheese.

Bake at 425 for about 5 minutes. It doesn't take much at all to cook won-tons.

Add a dollop of sour cream and a bit of chopped tomato and shredded lettuce.

I waited until I had all the filling in to remove them from the muffin pans. Just so the bottoms didn't fall out.

I ate three of these before I even called anyone in to try them. They nearly didn't make it until the company got here. Even The Girl ate these and she claims to hate tacos.

Click here for Printable Recipe

Mini Tacos

24 wonton wrappers
1 pound lean ground beef
1 package taco seasoning mix
2 tablespoons Salsa
4 ounces shredded Mexican cheese blend
Sour cream
Chopped Tomato
Shredded Lettuce
Heat the oven to 425 degrees F. Press the wonton wrappers into 24 muffin-pan cups.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and salsa. Spoon the beef mixture into the wonton cups. Top with cheese. Bake for 5 minutes or until the wontons are golden brown and the cheese is melted. Top with sour cream, tomatoes and lettuce.