Keeping up with Kristin Rae

With all these shows getting rebooted, I thought why not reboot a ingredient?? I told you I was going to use the enchilada sour cream sauce in another recipe so here it is!

Chicken Taco Meatballs

1 pound ground chicken

2 tablespoons frozen diced onion. For this recipe frozen diced onion is great!

2 tablespoons Chica Licka Bam Bam Bird Rub by Fire & Smoke Society. Available at Wal-Mart.

2 tablespoons cheddar cheese

1 egg

1 tablespoon pinko bread crumbs. I can’t eat a lot of gluten but when I make meatballs of any kind I have to use bread crumbs.

Leftover enchilada sour cream sauce

Cheddar Cheese to for garnish. Ok normally I am not one for a garnish but you can never have to much cheese!

1. In a bowl mix together the ground chicken, onion, the spices, cheese, egg and bread crumbs.

2. Using a teaspoon roll the mixture into meatballs. I made 16 meatballs. You can make them as big or as small as you want. Just remember you need to cook the chicken completely, no longer pink.

2. Place the meatballs in a hot pan with olive oil. Cook on each side for 5 minutes.

3. Once meatballs are cooked through plate them up and top with the enchilada sour cream sauce and cheddar cheese.

This is such a good dish. I love using leftovers!!

These chicken meatballs were absolutely delicious. I made enough for lunch the next day.

Ok if you know me I am not really into beauty products, I don’t wear makeup everyday but I do have a few beauty products I absolutely love and can’t live without. So here is my list:

1. Sugar Shine Shampoo and Sugar Shine Conditioner by Matrix Biolage. These are my number 1 and 2 problems I can’t live without. I have to order the big bottles from Amazon because I can’t find the big bottles anywhere. I have looked at Ultra Beauty and had no luck. I have tried other brands of shampoo & conditioner, I just love these products. Not only is it an great product but it smells amazing!!

2. New find, Dove Shower Mousse. I absolutely love it! It doubles as a shave mousse, that is only one of the reasons I love it. The other reason I love it is it comes out of the bottle foamy!! I know it sounds odd but like I said, I am not into beauty products and I really enjoy easy!! I love this product so much I also have to order it in bulk on Amazon.

3. Clinique charcoal mask. OMG I love, love, love this product! I have tried other charcoal masks and this is the only one that doesn’t burn my skin. Not only do I love this Clinique mask but when I do wear makeup I will only use Clinique products.

4. Body Sprays. I love me body sprays, not just any body sprays but Bath & Body Works Body Sprays is where it’s at!! I have tried many different brands and I just can’t break away from Bath & Body Works. I am also kinda specific about the scents I like. I am not a big fan of flower scents. I don’t want to smell like a rose bush!🤣 One of my favorites is Champagne Toast. I also like Pink Chiffon and Japanese Cherry Blossom.

5. Body Lotion/Body Cream: I only use lotion or body cream during the winter because my skin gets super dry. So obviously I have to be picky about my lotion/body cream. Of course I use Bath & Body Works At the Beach Body Cream. This body cream makes me think of summer! If you know me you know I hate winter so this body cream is perfect for me!

Ok I guess I will share makeup beauty products. NOTE: I really don’t wear makeup everyday!

1. Clinique Even Better foundation, loose Clinique powder and blush.

2. Yes I use Maybelline mascara. Honestly Clinique can be pricey so I choose wisely. Foundation and Powder is a priority.

3. Clinique eyeshadow amazing! Lipstick or lipgloss I will go inexpensive.

Now you know all my beauty secrets! Lol!

I love Mexican food!! I was born in El Paso, Texas which is a Mexican border town, so I grew up eating a lot of Mexican food. The one Mexican food I love are enchiladas and I have been experimenting with food bowls. So I came up with an chicken enchilada bowl. I also love shrimp cocktail so I also have a amazing Mexican shrimp cocktail.

Chicken Enchilada Bowl with Sour Cream Sauce

1 pound ground chicken

1 medium onion, finely chopped. I wouldn’t use frozen onions for this recipe.

1 19 oz. can red enchilada sauce or 2 15 oz. can. I always use Old El Paso products. I just really like them. You can use any brand you want.

1 small can green chilies

1/2 cup chicken broth. I just keep chicken and beef broth in my refrigerator because use it all the time.

1 cup riced cauliflower, I used fresh riced cauliflower from Wal-Mart but you can use frozen.

1/2 cup sour cream

1. Heat a good sized pan on medium heat with 1 tablespoon olive oil. When oil is hot put the onion in pan and cook until slightly softened.

2. Once onion is softened put ground chicken in pan and cook until it’s no longer pink. While chicken is cooking get a medium pot and a little olive oil and heat on medium. When pot is heated put the riced cauliflower in pot and cook until softened. No need to season now.

3. After chicken cooked pour in 3/4 cup of the enchilada sauce, the chicken broth and cooked riced cauliflower. Save the remainder of the sauce for later. Simmer the mixture for about 25-30 minutes until mixture has thickened slightly.

4. While chicken mixture is simmering get a small pot and pour remaining enchilada sauce in pot. Cook on medium until it’s heated through. Once heated through whisk in the sour cream until completely incorporated. Heat until it’s heated through.

Once everything is ready scoop the chicken mixture into a bowl and top it with cheese and the sour cream sauce. Just an FYI you will probably have left over sauce but have no fear I have another recipe it will be used in.

I absolutely love this dish. I am hoping to share more of my bowls on here!

Mexican Shrimp Cocktail

1 pound cooked medium sized shrimp

1 jar prepared tomato salsa of your choice

Juice of 1 lime

Place cooked shrimp in bowl with salsa and lime juice. Mix together and place in refrigerator for at least 1 hour. Serve in a bowl with the Chicken Enchilada Bowl as side dish. Also, the shrimp is good with saltine crackers. I just can’t eat the crackers.

Who doesn’t like the 70’s show “The Brady Bunch”? Well I like it & one of my favorite episodes is the episodes is when Peter tries to change his personality. He continues to say pork chops and apple sauce. Well because of this I have created my own version of pork chops and apple sauce. Since my boyfriend doesn’t eat a lot of vegetables this recipe it for one serving.

Kristin’s Pork Chops & Apples

2 boneless pork chops

2 cups chicken broth

1 Fugi apple, cored and chopped into medium sized pieces. I have tried other apples for this recipe. I just found the fugi apple not as sweet as other apples and it’s perfect for this savory dish.

2 tablespoons Apple Cider Vinegar

1 cup frozen green beans. I buy most of my vegetables frozen. I feel they are just as good as fresh and they last longer than fresh vegetables.

2 tablespoons frozen diced onions.

Salt,pepper and garlic powder to season the pork chops and green beans.

Here’s how to make it.

1. Place pork chops in a Tupperware container and seasoning with salt. Then pour 1 1/2 cups of chicken broth over the pork chops. This will. marinate the chops. Leave in refrigerator for at least 30 minutes. I normally try to marinate my meats for at least 2 hours but in a pinch 30 minutes will work just fine.

2. After chops have marinated take them out of marinade and dry off the liquid with paper towels. Disregard marinade. Place chops on cutting board or paper plate. Season both sides with salt, pepper and garlic powder.

3. Heat sautee pan on medium heat with 1 tablespoon olive oil. Once oil is hot place seasoned chops in pan and brown on each side until cooked through. About 5 minutes per side.

4. While chops are cooking, chop the apple. No need to peel it. Just remove the core. Also while the chops are cooking place onions in a small pan with olive oil and sautee until slightly softened. Once onion is softened put the frozen green beans in and season with salt, pepper and garlic powder. Cover pan and cook until heated through.

5. Once chops are done remove from pan and set aside. Here comes the good part. Place apples in pan and cook for just a few minutes. Then add the rest of the chicken broth and apple cider vinegar. Cook for a few minutes then add the chops back to the pan. Cook another 2 minutes on each side.

Once everything is done plate it up.

This is one of my favorite meals just because I really like apples. I hope you enjoy this as much as I do! 💕

With the weather getting colder I thought I would share my award winning Chili! Well my chili came in 3rd place. Nevertheless it’s dang good chili. It’s very meaty. My boyfriend only eats meat so I made it super meaty the last time I made it. He does eat vegetables occasionally. So this recipe was perfect for him.

Kristin’s Chili

2 Pounds Ground Beef

1 Pound Ground Pork Sausage

1 Medium White Onion, chopped (I chopped mine finely) Really either white or yellow onion will work. I just tend to get white onions, I just do.

1 28 oz. can petite diced tomatoes, juice and all

1 15 oz. can Rotel, un-drained, juice and all

1 15 oz. can diced green Chile’s, juice and all

About 2 cups beef broth, really just enough to give the chili extra liquid. You don’t need to use all 2 cups.

For the seasoning I use about 2 tablespoons of Thundering Longhorn Beef Rub made by Fire & Smoke Society. You can find it at Wal-Mart. If you don’t have that just use equal parts of the following black pepper, cumin, ancho chili power, espresso power, oregano, garlic power & salt. Just use 2 tablespoons of the mix of seasonings. I also add a couple pinches of cayenne pepper, just for a little extra heat. You can omit that if you don’t like it real spicy.

Ok, know here’s how to put it all together.

1. Get a big pot & brown the ground beef on medium heat until it all browned. Remove it from the pot & set aside. Then in the same pot brown the sausage until it’s browned. Remove it from the pot & set aside. Wipe the pot out so most of the oil from the meat is gone.

2. Next, pour about a tablespoon of olive oil in the pot & heat on medium heat until hot. Once oil is hot put the onions in the pot & sauté until slightly softened. They soften enough more and almost disappear during the cooking process.

3. Once onions are softened return the browned meats back to the pot and stir together. Then add the tomatoes, rotel & green chilies stir all together. Once it’s all mixed together add seasoning & mix. If you feel it need more liquid add some beef broth until the consistency it to your liking. Also at this point you can taste it to see if you need more seasoning.

4. Let the chili simmer on low heat for about 2 hours.

When chili is complete top with cheese & sour cream. Also, corn chips are also nice addition to the chili.

I hope you enjoy this chili recipe!

Thanks for joining me on the this journey! It will be exciting!

The strongest are those who win battles we know nothing about.