May 2012 archive

Taco Twist

Last Christmas, my fiance’s mother gave me this awesome cookbook.  It contained recipes from many of the families at the local church.  So, I’ve been picking a few out of there every once in awhile to make deliciousness.  This recipe comes from that cookbook, though I admit I have altered it to suit my desires.  We’re going to try a different format from the last one, by placing directions in between the pictures.

Taco Twist


  • pasta
  • chicken
  • 1 can tomatoes, chile variety
  • pasta sauce
  • vegetables, such as mushrooms, onion, and green pepper
  • cheese
  • seasonings (I use garlic salt, oregano, italian seasoning, onion powder)
  • taco seasoning (I use a homemade variety found on the internet somewhere, but the recipe officially calls for the store kind, so whatever you want is fine)
  • tortilla chips (optional)


First, boil water.  Once it comes to a boil, add pasta and cook according to the package directions.


I use frozen chicken, so thaw it out.  I use a hot bowl of water and one 12 oz chicken breast.


Cut the thawed chicken into tiny pieces, then cook.  Add in seasonings and cook thoroughly.


Drain pasta.


Once the chicken has cooked, add in various vegetables and cook.  Add in the diced tomatoes, pasta sauce, and taco seasoning.  Cook a few minutes.


Grease the bottom of your baking sheet, then toss in the pasta with half the cheese.  Add the chicken tomato mixture, then top with cheese.  Bake at 350 for 30 minutes or so until the cheese on top is a light brown.  Remove from oven and serve!  Optionally, top at the very end with crumbled tortilla chips.  Is good with and without!  Around 12 smallish servings, usually I eat 2.  I’ve made this a few times since and have stopped adding the tomatoes because they’re so spicy!

Baked Fish on Rice

I’m still working on how I want to format recipes, so bear with me.  This next one is a dish I make all the time because it’s pretty easy, inexpensive, and healthy.  I call it baked fish on rice with broccoli, because every dish needs a name 😀  Recipe follows all the pictures!20120519-185004.jpg










This recipe has three parts:  the fish, the rice, and the broccoli.


2 fish fillets

Olive oil

lemon juice

white wine (doesn’t really mattter what kind.

Seasonings (I use garlic salt and Italian seasonings)

1 cup white rice

1 onion

1 broccoli crown


I use frozen fish, those giant bags you can get at Kroger.  So, first I pull out two fillets and set them in a hot bowl of water.  You can do cold too or defrost in the fridge, but I’m impatient.  Once they have thawed, pour half the wine and lemon juice into your baking dish.  Brush fish with oil, then place in the baking dish.  Pour remaining wine and lemon juice over the fish, then season.  Pop in the oven at 350 for about 9 minutes.


Add one cup of rice to two cups of water in a pot and bring to a boil.  Chop one onion and sauté.  Add the onion and seasonings to the rice as it begins to boil and stir.  Then cover and turn heat down to low for 15 minutes.


Chop broccoli into desired pieces.  I used my nifty rice cooker (which always seems to burn my rice L) to steam them, adding the seasonings to the broccoli while it steamed.


Dish out half the rice onto a plate.  Place one fillet on top of the rice, then spoon the juice from the bottom of the pan on top.  Finally, place the broccoli off to one side.  Ta-da!  Is super yummy 😀