Why You’ll Love This Recipe!

Amazing Flavor. These Greek lemon potatoes are roasted in a bath of chicken broth, lemon juice, garlic and Oregano. All the liquid is absorbed into the potatoes for incredible flavor and tender texture.

Ingredients Needed

• Red Potatoes. You can also use Yukon Gold Potatoes
• Chicken Broth. You can also use vegetable broth.
• Fresh Lemon Juice
• Extra Virgin Olive Oil
• Dried Oregano
• Black Pepper
• Minced Garlic Cloves
• Fresh Parsley

How To Make Greek Lemon Potatoes

• Preheat oven to 450 degrees F
• Cut potatoes in half or into quarters depending on size of potatoes. You want them bite size.

• Place cut potatoes in 9 x 13 pan (foil pan recommended)
• Mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.

• Pour mixture over potatoes. There will be a lot of liquid but don’t worry, it will all absorb.

• Bake uncovered at 450 degrees F for 1.5 hours, stirring every 20 minutes as they bake.

• Add more liquid if needed the last 20 minutes.( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so. If liquid evaporates sooner add in some additional chicken broth but all the liquid should be absorbed by the end of the baking period. Potatoes will be fork tender.
• Garnish with fresh parsley.

Try these other yummy potato recipes:

• Greek Salad Dressing
• Slow Cooker Greek Pork Gyro
• Greek Salad
• Chicken Gyro
• Breakfast Potatoes

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Greek Lemon Potatoes

Perfectly roasted and full of flavor, Greek lemon potatoes are the perfect side dish for you family gathering.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 281kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)

Ingredients

• 3 lb. red potatoes cut in half or quartered depending on size
• 3 cups chicken broth
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tsp dried oregano
• 1 tsp black pepper
• 4 tsp minced garlic
• 1/4 cup chopped fresh parsley

Instructions

• Preheat oven to 450 degrees F
• Cut potatoes in half or in quarters, depending on size.
• Place cubed potatoes in 9 x 13 pan (foil pan recommended)
• In a bowl, mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.
• Pour liquid over potatoes.
• Bake uncovered for 1 1/4 – 1 1/2 hours stirring every 20 minutes as they bake.
• Add more liquid if needed ( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so.
• Be sure to stir so they don’t burn.
• Garnish with fresh parsley.

Notes

1. I cooked my Greek lemon potatoes in a ceramic 9 x 13 pam but I highly recommend using a disposable aluminum foil pan because your dish ends up getting pretty dark and black!  Clean up is much easier when you can just throw the pan away.
2. The potatoes bake for about 1 1/4 – 1 1/2 hours so plan ahead. They also need to be stirred every 20 minutes so plan on being around as they bake.  
3. All the liquid should be absorbed by the last 20 minutes of baking time. It is gone before that, add in some additional chicken broth.

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 1174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 39.5mg | Calcium: 45mg | Iron: 2.4mg

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Why You’ll Love This Recipe!

Tres leches means 3 milks in Spanish and this delicious sponge cake is made with 3 different types of milk – evaporated milk, sweetened condensed milk and heavy whipping cream. The cake is soaked in a mixture of the three kinds of milk.

This recipe also calls for whipped egg whites which makes it light and spongy, perfect for soaking up the sweet milk mixture. This gives it an amazing flavor and texture.

You might think the cake would be soggy from being soaked in milk but thanks to the light and airy yet sturdy texture of the sponge cake, it’s not!

Ingredients Needed

• All Purpose Flour, unbleached
• Granulated Sugar
• Baking Powder, always use fresh baking powder for best results.
• Salt
• Vanilla Extract
• Milk, whole
• Eggs
• Evaporated Milk
• Sweetened Condensed Milk
• Heavy Whipping Cream
• Strawberries, for topping

How to Make Tres Leches Cake

• Grease a 9 x 13 inch baking pan with non stick baking spray.

• Separate egg yolks from egg whites. (see tips below for how to separate eggs)

• In the bowl of a stand mixer with the whisk attachment, beat egg yolks with 3/4 cup of sugar until pale yellow.

• Add in 1/2 cup of milk and vanilla extract.
• In another bowl, combine dry ingredients – 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt.
• Pour dry ingredients into egg yolk mixture. Mix to combine.
• Set this mixture into a mixing bowl and whip egg whites with the whisk attachment in the bowl of the stand mixer until soft peaks form.

• Gradually pour in remaining 1/4 cup of sugar and beat egg whites until they are stiff.
• Add whipped egg whites in with batter and gently fold egg whites until there are no white streaks.

• Pour cake batter into prepared baking pan.
• Bake at 350 degrees F until a toothpick comes out clean, about 25-30 minutes.
• Allow cake to cool.
• Remove cake from pan if desired.
• Poke holes into the cake with a fork.

• Combine the three milks and set aside 1 cup of the mixture. You will not be using this in the cake.

• Pour the milk (minus the one cup) over the top of the cake and edges of the cake. Let cake sit for 30 minutes for milk to absorb. You can tilt the serving platter slightly to help the milk run back into the cake. After 30 minutes, use a paper towel to soak up any milk that hasn’t been absorbed into the cake.

• Whip the cream, powdered sugar and vanilla extract until thick.

• Spread whipped heavy cream over the top and sides of the cake.

• Garnish with sliced strawberries.

Tips from Leigh Anne

1. The cake can be left in the pan to frost or I like to loosen the edges and turn the pan upside down onto a serving tray and remove the cake from the pan for a prettier presentation. It is important that you use a good non stick baking spray to successfully remove the cake from the pan.
2. There will be an extra cup of the three milk mixture that isn’t used for the cake. You can use it as a creamer in your coffee or tea, enjoy it over oatmeal, or use it to make bread pudding.
3. I like to use the whisk attachment on my stand mixer when making whipped cream, but you can use your favorite method.
4. When separating eggs, I use three bowls. Separate first egg putting the egg yolk into one bowl and the egg white into another. Then crack the next egg over the empty third bowl, allowing egg white to go into the empty bowl. Place egg yolk into the bowl with the other yolk and then combine the egg whites, insuring no yolk is present.

Try these other delicious desserts:

• Lemon Angel Pie for Two
• Strawberry Pizza
• Strawberry Ice Cream
• S’mores ice Cream
• Small Batch Rice Krispie Treats {4 Variations}

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Tres Leches Cake Recipe

Tres Leches Cake is a light tender sponge cake soaked in three types of milk, then opped with sweetened whipped cream and fresh berries. Light and delicious.

Course Dessert

Cuisine Mexican

Prep Time 45 minutes minutes

Cook Time 1 minute minute

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 471kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 5 eggs
• 1 cup sugar divided
• 1/2 cup mlik whole or 2 percent
• 1 1/2 tsp vanilla extract
• 12 oz. evaporated milk
• 14 oz sweetened condensed milk
• 1/2 cup heavy whipping cream

Whipped Cream Frosting

• 2 cups heavy whipping cream
• 3 Tbsp powdered sugar
• 1 tsp vanilla extract
• 1 pint strawberries for garnish

Instructions

• Preheat oven to 350 degrees F>
• Spray a 9 x 13 inch pan with non stick baking spray.
• Separate eggs into two bowls.
• Add egg yolks and 3/4 cup sugar into the bowl of a stand mixer with the whisk attachment and beat until pale yellow.
• Add in 1/2 cup milk and vanilla extract.
• Add in dry ingredients – flour, baking powder and salt. Mix until combined.
• Beat the egg whites in the bowl of a stand mixer with whisk attachment until sft peaks form.
• Gradually add in remaining 1/4 cup of sugar into egg whites as they are mixing. Mix until stiff peaks form.
• Gently fold egg white mixture into cake batter until no white streaks remain.
• Pour mixture into prepared cake pan and bake for 25 – 30 minutes or until a toothpick comes out clean.
• Allow cake to cool in the pan. If desired, remove cake from pan onto a serving tray.
• In a bowl, combine the three milks.
• Poke the top of the cake with a fork all over the surface.
• Slowly pour milk mixture over the top and sides of the cake. Let sit for 30 minutes for the milk to absorb. After 30 minutes, if any milk remains on the serving tray, use a paper towel to absorb it.
• In the bowl of a stand mixer with whisk attachment, mix 2 cups of whipping cream combined with 3 Tbsp powdered sugar and 1/2 tsp vanilla extract until thick.
• Frost the top and sides of the cake with whipped cream.
• Garnish cake with fresh strawberries if desired.

Notes

1. Use three bowls to separate eggs.
2. Separate first egg putting the egg yolk into one bowl and the egg white into another.
3. Crack the next egg over the empty third bowl, allowing egg white to go into the empty bowl. Place egg yolk into the bowl with the other yolk.
4. Add egg white from third bowl into the other bowl with egg white only if no yolk has gotten into the egg white.
5. Continue with all other eggs.
6. The advantage of this method is, if you happen to get egg yolk into the egg white, it only affects one egg and not the whole bowl of egg white you have already separated.

Nutrition

Calories: 471kcal | Carbohydrates: 53g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 165mg | Potassium: 420mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1005IU | Vitamin C: 25mg | Calcium: 253mg | Iron: 1mg

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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.

Why You’ll Love This Recipe!

Go To Meal: Taco salad was always a go to meal at our house growing up. It’s quick and easy to put together and this recipe for taco salad dressing makes it even easier and more delicious.

Quick and Easy: This dressing comes together in minutes, can be made ahead of time and it will keep in the refrigerator for 5 days.

Perfect Flavor: This taco salad dressing has a lot of flavor and is the perfect balance of sweet, tart and savory!

Ingredients Needed for Taco Salad Dressing

• White Vinegar. Can also use white wine vinegar.
• Granulated Sugar. You can also use honey if you prefer.
• Lime Juice
• Cilantro
• Vegetable Oil. Use a mild flavor oil, could also use canola oil, sunflower oil, avocadooil.
• Taco Seasoning. Use store bought or make homemade taco seasoning with this recipe.
• Cumin
• Dried Minced Onion

How to Make Taco Salad Dressing

• Pour oil, vinegar and sugar into a bowl or jar.

• Add in lime juice and seasonings including onion, salt, cumin and taco seasoning mix.

• Chop fresh cilantro and add to dressing.

• Stir until sugar is dissolved and all ingredients are combined.
• Store in an airtight container in the refrigerator until ready to use.

Try these other taco recipes!

• Crock Pot Balsamic Beef
• Taco Bake Recipe
• Taco Seasoning Recipe
• Breakfast Tacos
• Easy Taco Bowl

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Taco Salad Dressing Recipe

This taco salad dressing combines the sweetness of sugar, the tang of lime juice along with the perfect blend of spices for a flavorful and easy dressing.

Course Sauce

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 8 Tbs

Calories 46kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 1/4 cup white vinegar
• 2 Tbsp granulated sugar
• 2 Tbsp vegetable oil or canola oil
• 2 Tbsp minced onion
• 1 Tbsp taco seasoning mix
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 Tbsp lime juice
• 1 Tbsp fresh cilantro chopped

Instructions

• Combine all dressing ingredients together and stir to incorporate.
• Store in an airtight container in the refrigerator until ready to use.

Notes

1. This recipe makes approximately 1/2 cup of dressing. Extra dressing can be stored in an airtight container in the fridge for 5 days.
2. Although store bought taco seasoning may seem easier and faster, making homemade taco seasoning only takes about 5 minutes and the flavor is so much better!
3. Make this taco salad dressing the day before to give the flavors time to meld together. Keep it store in the refrigerator.

Nutrition

Calories: 46kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 171mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg

Continue reading Taco Salad Dressing. 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

No Extra Ingredients You Don’t Need! Store-bought taco seasoning usually has unnecessary fillers or preservatives such as cornstarch, potato starch, sugar and other preservations.

Quick and Easy! Use those spices you already have on hand in your pantry. In minutes you can mix together a delicious taco seasoning. The recipe can be doubled, tripled or even quadrupled so you can keep extra on hand for the next time you need it.

Great Flavor. There is so much good flavor in this seasoning blend. It’s amazing how much better mixing up your own taco seasoning tastes. It makes putting together a quick dinner, like this Taco Bowl, even easier and more delicious!

Taco Seasoning Ingredients

• Chili Powder. Regular chili powder works great but for a different flavor profile you could use Ancho Chili Powder or any speciality chili powders you may have.
• Paprika. I use regular paprika but you could also used smoked paprika.
• Onion Powder. You could substitute this for dried minced onion if that is all you have.
• Garlic Powder. If all you have is garlic salt, cut back on the salt you add in.
• Cumin. Don’t skimp on the cumin, it gives your taco seasoning a warm, earthy delicious flavor.
• Salt. I use sea salt.
• Black Pepper
• Oregano I use sweet oregano but you could also use Mexican Oregano if you have it on hand.
• Red Pepper Flakes. This is optional and you can leave it out if you prefer.

How to Make Taco Seasoning

• Combine all the ingredients in a bowl.

• Stir until evenly mixed.

• Store in an airtight container.

Use taco seasoniing in these delicious recipes:

• Taco Bake Recipe
• Easy Taco Bowl
• Breakfast Tacos
• Crock Pot Shredded Beef Tacos
• Taco Soup
• Oven Baked Tacos
• Flatbread Tacos

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Taco Seasoning Recipe

Homemade taco seasoning is easy to make, less expensive than store-bought packets, and it tastes better. This recipe allows you to control the ingredients – no sugar, fillers or preservations.

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 servings

Calories 7kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Spoons

Ingredients

• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 Tsp ground paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• pinch red pepper flakes

Instructions

• Add all spices to a bowl and stir to combine.
• Store in an airtight container.

Notes

1. Feel free to play with the amounts of spices. If you prefer more heat to your taco seasoning, add in more red pepper flakes and maybe some cayenne pepper.
2. Use this taco seasoning to season ground beef, ground turkey or ground chicken. It’s also great to add into soups such as Taco Soup or use to make a Taco salad dressing. You could also use it is a rub on meat, chicken, pork or shrimp.

Nutrition

Serving: 3Tbsp | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 274mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 327IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg

Continue reading Taco Seasoning Recipe. 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.