Taco Cabana’s Holiday Favorites Are Our New FAVORITES!

If you live in/around San Antonio and you watch any tv (live, not recorded, LOL) you have probably seen the new Taco Cabana commercial featuring their new Holiday Favorites menu. Well my family and I were invited by Taco Cabana to try these new dishes this week. I am all about giving my honest opinion of all things and when I love something I want to shout it from the roof tops! In this case I want to shout at all of you to go try them…. right now!

Just in time for the holiday season their new Holiday Favorites menu includes a Ranchero & Verde Beef Enchilada Plate, Pico & Avo-Verde Tacos, a Horchata Margarita and Dulce de Leche Cheesecake. Both my oldest son and I ordered the enchilada plate… it includes two beef enchiladas topped with tomatillo verde sauce, ranchero sauce, and a little sour cream. This plate also includes rice, beans, guacamole and two tortillas, freshly made! We both LOVED this plate. (Like every morsel was eaten off my plate, good.) My husband and younger son chose to order three new Pico & Avo-Verde Tacos. These tacos are delicious!! They are filled with fajita seasoned chicken breasts, topped with pico de gallo, sour cream, and avo-verde salsa (YUM sauce!!).

I tried the Horchata Margarita which is a creamy and smooth blend of Horchata, Lunazul Tequila, and Triple Sec rimmed with festive cinnamon sugar. While I liked this margarita I don’t know that I would order it again. It was a little too sweet for my taste but the flavor was good and it had the perfect mix of alcohol.  We couldn’t leave without trying the new Dulce de Leche Cheesecake…. which left our mouths watering for more. My kids were begging me to buy them each one.

While we were eating and trying each of these new dishes my family asked me if I was going to tell everyone through my blog how delicious it all was. They were also bummed to find out that that guests can only enjoy these holiday favorites for a limited time from November 20 through January 1, 2018. I’d suggest you don’t wait to get your grub on at Taco Cabana, get yourself some of these Holiday Favorites!

Also I wanted to mention that in addition to these holiday offerings, Taco Cabana has a gift card perk available now through December 31. For every $25 purchase of gift cards made, guests receive a free $5 guest appreciation card (valid from January 1 through March 31, 2018).

My family received a $25 gift card to purchase the new Holiday Favorites items to try them out. All opinions expressed here are 100% genuine and our own!

Pepper Roasting Rack: Perfect Gift for the Man in your Life

I am always searching for a great gift for my husband. He isn’t hard to buy for but I want to make sure I get him something he can use often. My husband loves to grill so any grilling gadgets area always a hit with him! So when Cave Tools asked me if I’d like to review one of their products I jumped at the opportunity!  In our home garden we grow banana peppers, bell peppers, and jalapeno peppers. Our family LOVES roasted jalapenos so this seemed like the perfect grilling tool to try.

I started by cutting the tops off my jalapenos and de-seeding them with the corer tool included with the rack. I added cream cheese and wrapped the jalapeno with a strip of bacon. Once I was done I set the wrapped jalapeno peppers in the Stainless Steel Pepper Roasting Rack.  We had planned to use our grill to roast these but our grill decided it wanted to have an off day but we were already set on eating roasted peppers so we improvised! We set the oven to low broil, put the Stainless Steel Pepper Roaster on a backing sheet and cooked them for about 15 minutes.

It was great that we were able to use this grill tool in our oven because as we all know sometimes life throws us curve balls and we have to improvise. This tool was so easy to use. Since then we have roasted peppers on our grill using the Pepper Roasting Rack and it was just as easy to use and also easy to clean. If you have a person in your life that loves to grill I would add this to their gifts this Christmas! The best part is that Cave Tools is offering a 15% off code for my readers! Just use code: ROASTPEPPER15 . OR if you have Prime you can order it through Amazon for free one-day shipping! I don’t know about you all but I can’t pass up a great deal on a great item!

I received this product in return for a blog post sharing my honest review. All reviews stated here are completely genuine and 100% my own!

Medieval Times Dinner & Tournament in Dallas

While on a spur of the moment vacation in Dallas we decided to go to dinner and a tournament at Medieval Times Dallas. Our friends over at Real and Quirky had enjoyed all the times they had been there and recommended we check it out while we were in Dallas. On our way to the castle we tried to explain what to expect to our kids but they were a little apprehensive. The moment we drove up and they saw the castle they knew they were in for a treat!

 

 

 

 

 

 

 

 

As we walked into the castle we were set into a medieval time. The costumes were magnificent. The king was knighting some special patrons in the foyer after we got checked in. There were two bars for adult drinks and some gift shop areas to buy swords, crowns, armor, hats, and so much more. We were in the yellow and red knight section which meant we got to cheer him on as we ate dinner.  Having never experienced anything like this before our entire family was on the edge of their seats the entire night. Watching the beautiful horses enter the coliseum is just breathtaking. Each knight took their turn in each tournament until the final tournament at the end of the night. It was so fun to cheer on our knight as the night went on!

 

 

We came for the tournament but the dinner did not disappoint. We were served course after course of delicious food! We were so full by the time dessert came but we knew we couldn’t pass it up. It was our servers second night working there, he did a fabulous job of making sure we were all taken care of and the food and drinks never stopped coming until the very end.

 

 

 

 

 

I could go on and on about every wonderful detail of our night there. My children will cherish this memory forever. I am so glad we got to experience this with them. We’ve already decided we will most defiantly be going back to Medieval Times Dinner & Tournament every chance we get! If you’ve never gone before you need to take the time to experience it for yourself. If you have gone already, go again! I highly recommend this for every family, every age from toddler up to 100+! Don’t take my word for it, go see for yourself! They have a number of show times available daily, as well as royalty upgrades to choose from and promotions year round. Visit Medieval Times Dinner & Tournament Dallas for more information and book your reservation today!

                               

*All views shared here are completely and 100% my own. We were given free admission for 2 people to visit Medieval Times Dinner and Tournament out and share out experiences here and on my social media. We paid for the additional 4 family members out of pocket. Everything stated here is our own experience and opinions! 

Beef Shepherds Bisquick Bake

Beef Shepherds Bisquick Bake

My family had been asking for Shepherds Pie only I didn’t have any potatoes so I decided to get creative. I made my own version of Shepherds Pie with a yummy Bisquick Biscuit on top! Paired with some fruit for this perfect easy to make meal! I hope your family enjoys as much as we did!

Beef Shepherds Bisquick Bake

Cook Time: 30 minutes

Yield: 10 servings

Ingredients

  • 2lbs Ground Beef
  • 1pkg Frozen Mixed Veggies
  • 2 cans Diced Potatoes
  • 2 TBS Garlic Salt
  • 1 tps Black Pepper
  • 4 cups Beef Broth
  • 4 TBS Butter
  • 4 TBS Flour
  • 1/2 cup 2%Milk
  • 2 cups Bisquick
  • 1 cup Milk

Instructions

  1. Preheat oven to 450.
  2. Cook ground beef then drain off grease. Meanwhile in a saucepan heat butter until melted, add flour, then slowly whisk in beef broth and milk. Bring to a low boil and let thicken.
  3. Once meat is cooked add seasonings, frozen and canned veggies. Heat for about 10 min.
  4. While meat/veggie mixture is heating. In a mixing bowl combine bisquick and milk until well blended (batter should be slightly runny).
  5. Pour meat/veggie mixture into a 8x10 glass dish, scoop spoonfuls of bisquick batter onto the top of meat mixture. Place in oven for 10 minutes or until the top is golden brown. Serve hot!
http://www.mysixringcircus.com/2014/02/11/beef-shepherds-bisquick-bake/

Beef Bisquick Bake
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Crock Pot Philly Cheese Steak Sliders

Philly Cheese Steak Sliders

Crockpot Philly Cheese Steak Sliders

Prep Time: 10 minutes

Cook Time: PT5 to 8H

Yield: 12 servings

Ingredients

  • 2lb Round Roast (boneless) (*You can substitute 2lbs ground beef here.)
  • 1pkg Italian seasoning
  • 1 cup beef stock
  • 3TBS Steak Sauce
  • 1 Large Green Bell Pepper
  • 1 Small White Onion
  • 12 small buns or rolls

Instructions

  1. Place roast in crockpot. Pour Italian seasoning over it, followed by beef stock and steak sauce. Cook for 8hrs on low or 5hrs on high. 30 minutes before serving; shred roast in crockpot, slice onion and bell pepper, add to crockpot cook on high for 25 minutes. Stir meat, onions and bell peppers well, add provolone slices to the top of meat mixture in crockpot and cook on high for 5 minutes. Scoop out meat, place on buns/rolls. Serve warm!
http://www.mysixringcircus.com/2013/10/24/crock-pot-philly-cheese-steak-sliders/

I love Philly Cheese Steak sandwiches. They are one of my favorite types of sandwich. It’s even better when I can cook them all day without really doing much at all…thanks to my crock pot! What is your favorite dinner sandwich?
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Crockpot Sausage, Potato and Peppers

Crockpot Sausage, Potato, Peppers

Crockpot Sausage, Potato and Peppers

Prep Time: 15 minutes

Cook Time: PT6-8H

Yield: 8 servings

Ingredients

  • 8 beef sausage links, sliced
  • 6 red potatoes, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 TBS Butter
  • 2 TBS Salt
  • 1 TBS Pepper
  • Optional: 1/2 cup green chile peppers, diced

Instructions

  1. Line your crockpot with aluminum foil. Spray the aluminum foil with cooking spray.
  2. Place potatoes, peppers, onion and garlic in the crockpot on aluminum foil. Add sausage, lay slices of butter over everything, and sprinkle with salt and pepper. Cook on low for 6-8 hours.
  3. Serve warm! Great to add a little shredded cheese to the top.
http://www.mysixringcircus.com/2013/10/10/crockpot-sausage-potato-and-peppers/

This recipe is my rendition of a classic foil dinner we usually cook on the grill but I changed it up by cooking in the crockpot instead! My family loved this! I liked that it is easy to make and tastes delicious!
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Chicken Salad Sandwiches A Summer Staple!

In my house we love dinners that are simple to make and fun to eat…meaning we get to use our hands. Chicken salad sandwiches fit the bill for both! This is a family favorite in our house!

Chicken Salad Sandwich - My Six Ring Circus

Chicken Salad Sandwiches

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 8 servings

Ingredients

  • 2 lbs thawed chicken breasts
  • 2 Apples
  • 2 Stalks Celery
  • 2 TBS Lemon Juice
  • 1 1/2 cups Mayo
  • Salt & Pepper to taste
  • Bread, rolls, or crescents of your choice

Instructions

  1. Bring a pot of water to a boil, add chicken breast, cook for 20 minutes or until chicken is cooked completely.
  2. Meanwhile finely chop apples and celery.
  3. Chop the chicken into small chunks. Place in a medium bowl, add apples, celery, lemon juice, and mayo.
  4. Mix well then add salt & pepper to taste. Refrigerate for 10 min to 12 hours (depending on when you are serving it).
  5. Serve the chicken salad on your choice of bread, garnished with fresh lettuce!

Notes

My family likes to serve this on sweet rolls or crescents but it is just as good on buns or any bread you choose. This can be made in the morning and served for dinner that night or made right before dinner, whatever is best for your family!

**This is also great with pear, grapes, and carrots if you have them on hand instead of celery and apples! Try mixing it up and trying a different combination of produce in your salad mix!

http://www.mysixringcircus.com/2013/08/14/chicken-salad-sandwiches-a-summer-staple/

 

We garnished ours with green chile and lettuce! Served with delicious yellow watermelon!

We garnished ours with green chile and lettuce! Served with delicious yellow watermelon!

Linking up with other Texas Bloggers this month with Oven Free Recipes! Check out what they’ve got cooking up this week…

Bacon Tortilla Roll Ups – The Late Farmer

Homemade Caramel Ice Coffee – The Life of the Bucks
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It’s Green Chile Time!

Green Chile Recipes!

I am a New Mexican…we LOVE green chile! We put it in and on every single thing we can! It is served in most restaurants in New Mexico from pizza parlor, to hamburger stand, to our county/state fair foods! It is everywhere you go all year. After moving to Texas I was sad to find out that green chile was hard to find and if you do find it, it is normally really mild. I LIKE MY FOOD HOT!!

Thankfully a few friends introduced me to Bountiful Baskets where I realized that during the summer months they have Hatch Green Chile included in their baskets and as an add on! I was thrilled when all my Texan friends gave me their extra green chile so I could bake them in the oven, sweat them in a paper bags, peel them, then freeze for all year long!

I’ll stop rambling and get to the point…IT’S GREEN CHILE TIME!!!! That means I have just ordered 25lbs from Bountiful Baskets and I plan to get to my roots and start making LOTS of New Mexican inspired dishes!

Here is the best part…I’m sharing those recipes here for you all. Some of these recipes are mine, some are family recipes, and some have been given to me by friends over the years. As I make the dishes I’ll come back through and add pictures for you all to drool over!

Green Chile Chicken Alfredo

    • 2 Jars Alfredo Sauce
    • 1 (diced 4oz) Can Green Chili
    • 1 Small box Bowtie Noodles
    • 1 Rotisserie Chicken OR 3 Chicken Breast (thawed)

Take rotisserie chicken off bone and cut into bite size pieces. OR cut chicken up into small pieces. Cook chicken breast in skillet on medium heat until done (20 to 25 min).
Add Alfredo sauce and green chili. Heat on medium heat until hot. Stir occasionally.

 

Green Chili Chicken Enchiladas

      • 2 (10 oz) Cans Medium Enchilada Sauce
      • 1 (10oz) Can Mild Enchilada Sauce
      • 3 Frozen Chicken Breast or Rotisserie Chicken
      • Optional:
      • Chopped Onion
      • Chopped Tomatoes
      • Sour Cream
      • Cheese
      • Corn Tortillas

Thaw chicken breast, cut up into small pieces, place in skillet and cook until done. (About 10 to 15 mins.)
Add enchilada sauce, heat on medium heat until hot. While sauce is heating – pour vegetable oil in small skillet. Heat oil on medium heat until water droplets make oil bubble. Cook tortillas- just put in the oil for a few seconds then pull out. Use tortillas to make stacked or rolled enchiladas and top with optional ingredients.

 

Overnight Brunch Eggs

        • 1lb. Monterey Jack cheese, shredded
        • 2 TBS Flour
        • 12oz. hot pork sausage
        • 3 (4oz) cans whole or chopped green chile
        • 1/2lb. Cheddar Cheese, shredded
        • 12 Eggs
        • 1Cup Milk

In a  medium bowl, toss Monterey Jack and flour together. Sprinkle in the bottom of an ungreased 4 qt. oblong baking dish. In a medium skillet over medium high heat brown sausage; drain, crumble and set aside. Layer green chile on top of Monterey Jack. Sprinkle Cheddar cheese over the green chile. Top with sausage. Beat eggs and milk until well blended. Pour egg mixture over sausage. Cover and refrigerate up to 24 hours. Bake at 350* for 40-45 minutes.  Serves 10

 

Chile Relleno Casserole

          • 1 pound lean ground beef
          • 1 onion, chopped
          • 2 (4 ounce) cans whole green chile peppers, drained
          • 1 1/2 cups shredded Cheddar cheese, divided
          • 4 eggs
          • 1/4 cup all-purpose flour
          • 1 1/2 cups milk
          • salt and pepper to taste

Preheat oven to 350*. In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.  Arrange 1 can of the chile peppers on the bottom of a 7×11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.  In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

 

Ranchero Casserole

            • 2 pkg Spanish rice mix
            • 2 cans diced tomatoes (required for Spanish rice)
            • 3 cups shredded cooked chicken
            • 1/2 c sour cream
            • 2 cans green chilies, diced
            • 1 can black beans, drained and rinsed
            • 1 c frozen corn
            • 1 c chopped roma tomatoes
            • 1 c shredded Mexican cheese blend
            • 1/4 c chopped cilantro
            • Cholula hot sauce to taste (recommended)

Heat oven to 375. Spray 13X9 pan (can also prepare in large crock-pot). Prepare Spanish rice as directed on package. In large bowl, combine cooked rice, chicken, sour cream, chilies, half of the beans and half of the corn; mix well. Spread mixture evenly in sprayed dish. Top with remaining beans, corn, tomatoes and cheese. Bake at 375 for 20-25 minutes. Sprinkle with cilantro and serve.

 

Chicken Tortilla Soup

              • 1 thawed chicken or 5 thawed chicken legs
              • 6 cups water
              • 6 Chicken flavor Bouillon cubes
              • 2 cups instant rice (white or brown)
              • 1 can diced tomatoes, drained
              • 1 can black beans, drained
              • 1 can whole kernel corn, drained

Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.
When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.

 

Green Chile Chicken Lasagna

                • 1 Container ricotta cheese (cottage cheese can be substituted)
                • 1 Egg
                • 1 cup Grated Parmesan cheese
                • 2 cups Cooked chicken
                • 2 cans (10 oz. each) green enchilada sauce
                • 2 cans (4 oz each) chopped green chiles
                • 1 package Oven ready lasagna noodles (12 noodles)
                • 4 cups Shredded mozzarelly cheese (16 oz)

1. Heat the oven to 350 degrees. In medium bowl, mix ricotta cheese, egg, and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, sauce, and green chiles.
2. In ungreased 13×9 (3 quart) baking dish, spread 1 cup of the chicken mixture. Add lasagna noodles and top with ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
3. Bake 45 minutes. Remove foil, bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Green Chile Tater Tot Casserole

                  • 1 Package Frozen Tater Tots
                  • 1lb ground beef, thawed
                  • 2 Cans Cream of Mushroom Soup
                  • 1/2Cup Water
                  • 1 Cup Cheese, grated
                  • 1 Cup chopped green chile

Bake Frozen Tater Tots as directed on package. Meanwhile brown ground beef in skillet, drain grease. Add mushroom soup and water; cook on low. Once tater tots are done add 1/2 of them to the soup/meat mixture ALSO add chopped green chile. Line a cake pan with foil, add soup/meat mixture to pan top with remaining half of tater tots and grated cheese. Bake at 350* for 15minutes until cheese is melted.

 
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Easy Crockpot Salsa Chicken

Salsa Chicken

Crockpot Salsa Chicken

Yield: 6 servings

Ingredients

  • 4lbs Chicken Breast (boneless & skinless)
  • 3 cups salsa (Fresh or your favorite variety of salsa!)
  • Additions:
  • Tortillas
  • Sour Cream
  • Cheese
  • Chopped Onions
  • Sliced Black Olives
  • Black or Pinto Beans
  • Spanish Rice

Instructions

  1. Place chicken breasts in the crock pot, then pour the salsa over it.
  2. Cook on low for 8 hours or high for 6 (I put my chicken breasts in frozen and cook all day).
  3. Shred chicken in the crock pot and it's ready to eat!
  4. It is great in a tortilla with your choice of toppings for a yummy chicken taco! Other variations would be to serve over brown rice, in a taco shell or on a tostada shell, or even served in enchiladas. It is a really versatile way to prepare chicken so get creative!
http://www.mysixringcircus.com/2013/07/17/easy-crockpot-salsa-chicken/

My chicken was so tender it just fell apart when I stirred with a fork but if you are looking for a quick way to get your chicken shredded check out my post HERE!!

Salsa Chicken Taco

Also check out the other crock pot recipes that some of my favorite bloggers came up with.

 

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Crock Pot Hearty Beef Stew

Hearty Crock Pot Beef stew

Slow Cooker Beef Stew

Prep Time: 25 minutes

Cook Time: 6 hours

Yield: 12 servings

Ingredients

  • 1 1/2lbs. thawed stewed beef
  • 2 Cups Chopped Carrots
  • 2 Cups Chopped Potatoes
  • 1 Cup Cherry Tomatoes (either whole or sliced in half)
  • 1 Cup Sliced Yellow Squash
  • 1/4 Cup Chopped Green Chili
  • 2 Cups Gluten Free Organic Beef Broth
  • 3 Cups Water
  • 1 Cup Coconut Milk (Original whole found in the fridge section)
  • 4 TBS All Natural Roast Rub (Rancher’s Reserve is the brand I use)
  • 1 TBS Garlic
  • 1 TBS Sea Salt

Instructions

  1. I combined all ingredients except the coconut milk in a 6qt slow cooker and cooked on low for 5 1/2hrs.
  2. 20 minutes before serving add the coconut milk to help thicken the juice a little.
  3. Serve with rolls (great GF/DF option: Udi’s French Rolls found at Whole Foods and Walmart) (Or fresh made Rhode’s dinner rolls).

Notes

This recipe is Gluten Free, Dairy Free and Soy free if you use the ingredients listed above.

http://www.mysixringcircus.com/2013/07/10/hearty-crock-pot-beef-stew/

This recipe is great for rainy days, fall, winter or really any time you want a hearty beef stew!!

Also check out the other crock pot recipes that some of my favorite bloggers came up with.

 How to make Caramel in a Crockpot from The Life of the Bucks

Beef Stroganoff made in a Crockpot from Happy Accidents Happen

Vegan Baked Beans made in a Crockpot from The Vegan Bee

Mac and Cheese Crock Pot Style from The Late Farmer

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