Why You’ll Love this Recipe!

Easy Dinner Idea: When you need a quick and easy dinner idea this Chicken Taco Salad is it. You can make it with ground chicken, leftover grilled chicken, rotisserie chicken or cook up some chicken for it.

Delicious Dressing: For this salad I use a yummy homemade dressing that is made with a taco seasoning mix so the salad tastes just like a traditional taco salad but instead of hamburger this one has chicken.  

Ingredients Needed

• Ground Chicken
• Lettuce, a combination of romaine lettuce and spring mix lettuce.
• Black Beans, drained and rinsed.
• Cherry Tomatoes, sliced in half
• Avocados. diced
• Red Onion, sliced thinly
• Green Onions, diced
• Corn. You can used frozen corn, canned corn or cut corn kernels off of corn on the cob.
• Shredded Cheese. I use cheddar cheese but you can use a Mexican blend if you prefer.
• Tortilla Strips, cilantro, pumpkin seeds for garnish (optional)
• Taco seasoning. You can use store bought or homemade taco seasoning.
• Taco Salad Dressing (see below for other options and recipe)

How to Make Chicken Taco Salad

• Brown ground chicken in a large skillet until almost cooked through.

• Add taco seasoning and 1/4 cup of water and cook until water is absorbed.

• Allow meat to cool.

• Add all salad ingredients to a large salad bowl or platter.
• Add in cooked chicken
• Dress and toss with dressing.

• Garnish with tortilla strips, cilantro or pumpkin seeds if desired.

For some other yummy main course salads try:

• Taco Bake Recipe
• Breakfast Tacos
• Easy Taco Bowl
• Asian Chicken Wraps
• Taco Seasoning Recipe

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Chicken Taco Salad

This chicken taco salad is the perfect quick and easy weeknight meal. Prep all your ingredients ahead of time and then just assemble and toss when ready to eat. All the amazing flavors of a traditional taco salad but this one is made with chicken!

Course Main Course, Salad

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 316kcal

Author Leigh Anne Wilkes

Equipment

• Salad Bowls
• Measuring Cups
• Measuring Spoons

Ingredients

Chicken Taco Salad

• 1 lb. ground chicken
• 2 Tbsp Taco seasoning mix or 1 pkg.
• 6 cups lettuce romaine and spring mix
• 1 cup cherry tomatoes cut in half
• 1 can black beans drained and rinsed
• 1 avocado diced
• 1 cup Monterey Jack cheese grated
• 1 cup red onion sliced thin
• 1/2 cup green onions diced

Instructions

Chicken Taco alad

• In a large frying pan cook the ground chicken until almost cooked through
• Add in taco seasoning and 1/4 cup water. Cook until meat is cooked through and water absorbed.
• Combine all ingredients in a large salad bowl
• Toss with dressing.
• Garnish with tortilla strips or pumpkin seeds if desired

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 82mg | Sodium: 241mg | Potassium: 938mg | Fiber: 8g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 15mg | Calcium: 188mg | Iron: 3mg

Continue reading Chicken Taco Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Ingredients Needed

• Short Ribs
• Rub, a combination of salt, dried rosemary, dried sage, garlic powder, onion powder, oregano, paprika and black pepper (see recipe below)
• Olive Oil, you can also use canola or vegetable oil.
• Tomato Sauce, canned
• Balsamic Vinegar
• Brown Sugar
• Garlic, fresh minced

How to Make Slow Cooker Short Ribs

• Combine ingredients for spice rub in a small bowl.

• Rub mixture into all sides of the short ribs.

• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned in a heavy pan, large skillet or dutch oven.

• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, brown sugar, and garlic and pour in with ribs.

And here is a slow cooker just like the one I love and use. 

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Slow Cooker Short Ribs

These  delicious, fall of the bone tender, beef short ribs are so easy to make in your slow cooker. 

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 547kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Slow Cooker Liners
• Measuring Cups

Ingredients

• 2-3 lbs. bone in beef short ribs
• 1 Tbsp olive oil
• 15 oz. can tomato sauce
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 6 cloves garlic minced

Spice Rub

• 2 Tbsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp black pepper

Instructions

• In a bowl, mix together the spice rub. Rub mixture onto all sides of the short ribs.
• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned.
• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, sugar and garlic. Pour over short ribs
• Cook for 4-6 hours on low or until meat is tender.

Video

Notes

This recipe works well in the Instant Pot. Use the saute feature to braise the meat. The Instant Pot needs at least 1 cup of liquid so add in 1/2 cup of beef broth. Use the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, do a 10 minute natural release.

Instead of short ribs you can also use chuck roast cut into 2 inch pieces.

Nutrition

Calories: 547kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 4206mg | Potassium: 1261mg | Fiber: 2g | Sugar: 22g | Vitamin A: 745IU | Vitamin C: 8.8mg | Calcium: 74mg | Iron: 6.8mg

Continue reading Easy Slow Cooker Short Ribs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

• Mix together spice blend in a small bowl and sprinkle and rub the spices into both sides of the chicken thigh.  The main seasoning in this recipe is oregano but you could substitute that out for another favorite seasoning such as rosemary, basil, thyme or whatever your favorite is.
• Place the chicken skin side down onto the baking sheet.

• Drizzle the skinless side of the chicken thigh half of a mixture of olive oil, lemon juice and lemon zest.  So much good flavor here!

• Bake at 350 degrees F for 15 minutes.
• Remove chicken from oven, turn the pieces over and drizzle/brush with the remaining olive oil mixture.
• Return chicken to oven and bake until chicken is cooked through (165 F) and the skin is golden brown and crispy, about 15 more minutes.

If you like Oregano Chicken try these delicious chicken dishes:

• Pork with Basil Sauce
• 30 Minute Pan Fried Chicken
• Spicy Honey Chicken
• Asian BBQ Chicken
• One Pan Spicy Chicken

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Oregano Chicken

Oregano chicken is easy to prep and only takes 30 minutes in the oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 332kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Meat Thermometer

Ingredients

• 6 chicken thighs with the skin and bones
• 2 tsp dried oregano
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/4 cup olive oil
• 1/2 lemon juiced
• zest of one lemon!

Instructions

• Rinse your chicken and then pat dry.
• Mix together seasonings.
• Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
• Mix together your oil, lemon juice and zest.
• Drizzle half the mixture over the chicken.
• Bake in 350 degree oven for 30 minutes.
• Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.
• After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!

Notes

1. 1. Use fresh oregano instead of dried oregano if you prefer. Use twice as much fresh oregano as dried oregano.

1. 1. Instead of oregano, use your favorite herbs or combination of herbs and seasoning. To keep it simple you could just use Italian Seasoning with some salt and pepper.

1. 1. If you. prefer you can use chicken breasts.  I recommend using chicken breasts with the bone in and the skin on – cooking time will vary though. Be sure to use a meat thermometer to check the internal temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Continue reading Oregano Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

In trying to replicate family favorite foods for my daughter who is eating gluten free, I have found breads to be the biggest challenge. I tried many recipes before finding this one. The gluten free biscuits we were able to make with this recipe are flaky and flavorful.

Ingredients Needed

• Gluten Free Flour, I like Bob’s Red Mill Cup for Cup Gluten Free Flour. You can also use my Gluten Free Flour Mix.
• Milk, I used almond milk but you can use regular milk or buttermilk.
• Granulated Sugar
• Baking Powder, be sure your baking powder is nice and fresh for best results.
• Salt
• Butter, or your favorite butter substitute.

How to Make Gluten Free Biscuits

• Mix together gluten free flour mix, sugar, baking powder and salt.

• Add in butter and mix together until crumbly and pea sized.

• Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)

• Sprinkle counter with additional gluten free flour to make rolling easier.
• Roll out dough to 1/2 inch thick.

• Fold dough into thirds lengthwise.

• Fold dough into thirds crosswise and then roll out again into a 1/2 inch thick rectangle. Repeat folding process and roll out again.

• Cut out biscuits and placed on a greased or parchment paper lined cookie sheet.

• Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits

• Bake in 400 degrees F oven for 15-20 minutes or until golden brown.
• Brush with melted butter after baking.

Check out more of my favorite recipes:

• Gluten Free Flour
• Gluten Free Chocolate Chip Cookies
• Gluten Free Peanut Butter Cookies
• Small Batch Biscuits for Two
• Sour Cream Biscuits

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Gluten Free Biscuit Recipe

These Gluten Free Biscuits are light and flaky and easy to make and totally gluten free

Course Bread

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 18 biscuits

Calories 299kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Rolling Pin
• Measuring Spoons

Ingredients

• 3 1/2 cups gluten free flour mix
• 1/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup cold butter cut into pieces
• 4 eggs
• 2/3 cups cold buttermilk or almond milk

Instructions

• Mix together gluten free flour mix, sugar, baking powder and salt together in a bowl.
• Add in butter (cut into small pieces) and mix together until crumbly and pea sized.
• Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
• Sprinkle counter with additional gluten free flour to make rolling easier.
• Roll out dough to 1/2 inch thick.
• Fold dough into thirds lengthwise. Roll out to 1/2 inch thick.
• Repeat process one more time.
• Cut out biscuits and placed on a greased or parchment paper lined cookie sheet.
• Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
• Bake in 400 degree F oven for 15-20 minutes or until golden brown.
• Brush with melted butter after baked for extra goodness if desired.

Notes

1. Dough made with gluten free flours always has a bit of a different texture and can be a bit stickier.  Just add enough flour that it is manageable and not too sticky to work with.
2. If you don’t have a biscuit cutter you can use the rim of a glass to cut biscuits.
3. Putting the biscuits in the freezer allows the butter to solidify and help create flaky biscuits. Do not skip this step.

Nutrition

Calories: 299kcal | Carbohydrates: 31g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 365mg | Potassium: 211mg | Fiber: 4g | Sugar: 6g | Vitamin A: 574IU | Calcium: 124mg | Iron: 2mg

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Why You’ll Love This Recipe!

This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it.  I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.

The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store.  They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!

Ingredients Needed

• Chicken Thighs, boneless, skinless
• Chicken Broth
• Vegetable Oil
• Sesame Oil
• Brown Sugar
• Soy Sauce
• Rice Vinegar
• Oyster Sauce
• Ketchup
• Cornstarch
• Vegetables: Carrots, Bell Peppers, Green Onions.
• Ginger
• Garlic
• Cashews
• Black Pepper
• Sesame Seeds

How to Make Cashew Chicken

• Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
• Cut chicken up into bite-size pieces.
• Slice veggies into bite-size pieces.
• Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
• Sauté veggies in a large skillet with vegetable oil until desired doneness.
• Remove vegetables from pan.
• Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews.
• Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Check out these other favorite Chinese takeout recipes:

• Instant Pot Mongolian Beef
• Lemon Chicken
• General Tso Chicken
• Sweet and Sour Pork

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Cashew Chicken Recipe

Cashew Chicken has great flavor thanks to an amazing sauce.  You can personalize it with your favorite veggies and can make it in less time than it takes to pick up your favorite take out.

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 384kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 boneless, skinless chicken thighs cut into bite size pieces
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 Tbsp cornstarch
• 2 carrots peeled and cut into 1/4 inch coins
• 1 red pepper diced
• 1 tsp ginger minced
• 2 tsp garlic minced
• 2 Tbsp vegetable oil
• 3/4 cup cashews
• 2 green onions diced
• sesame seeds for garnish

Cashew Chicken Sauce

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup

Instructions

Cashew Chicken Sauce

• Mix up all ingredients and reserve 1 Tbsp for the chicken.
• Cut chicken and veggies up into bite size pieces. .
• Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
• Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
• Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Notes

1. I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
2. I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
3. Garnish with sesame seeds, more  cashews and green onions for color.

Nutrition

Calories: 384kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 605mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg

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