Foodie Friday: Food Blogs

I have confessed to having a tiny little cooking magazine addiction. My recipe-a-day emails are handy, too. But some of my best recipes come from friends and family. My famous chicken and rice tacos (recipe at the end of this post) originally came from a high school friend of my mom's. THE FUDGE I make every Christmas has been handed down in my family for years.

The overflowing magazine racks in my house and the bulging recipe folder in my email program often get neglected as I tend to favor the "tried and true" recipes from "real" people. Food blogs, written by real parents with real kids, have brought to me some wonderful recipes here lately.

One of my favorites is Lynn's Kitchen Adventures. I stumbled upon this site through Rocks in My Dryer, and now I totally am hooked on Lynn's great recipes. The two I have tried in the last week or so have both been winners: nut clusters and granola bake.

I made the nut clusters very quickly for a last-minute party at my house. Everyone loved them. And, the granola bake was a fantastic way to warm up the house in the morning without having to turn on our heater... not to mention it smelled heavenly while it baked.

Another favorite is The Grocery Cart Challenge. I don't know how she does it, but this woman feeds her family of 6 on $60 a week. Gayle's Goulash reminds me of a dish my mom used to make fairly regularly when I was a kid. Gayle uses soy sauce and tomato sauce. My mom used ketchup and Worcestershire sauce. But everything else was pretty much the same.

Famous Chicken and Rice Tacos
They're famous because Welby and I lived off these through grad school.
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
2 cans 15 oz cans tomato sauce
1 can Mexicorn
1 onion (optional)
1 can of diced green chiles
1 packet of taco seasoning
1.5 cups of instant rice

Heat a large pot to medium-high.
Add a little olive oil.
Cook chicken for about 5 minutes, stirring frequently.
If using onions, add them.
Cook until chicken is completely done and onions are tender.
Pour in the cans of tomato sauce, corn, green chiles, and taco seasoning.
Stir until seasoning is well blended.
Bring to a boil.
Add rice.
Cover and reduce heat.
Allow to simmer for 15-20 minutes, stirring occasionally.
Serve over tortilla chips with cheddar cheese melted on top. Garnish with shredded lettuce and diced tomatoes.
**You can also serve inside flour tortillas as burritos.