Cheesy Potatoes are one of my favorite side dishes to make when we are BBQ’ing. Cheese and potatoes. Need I say more? Since the summers are full of grilling and backyard parties, I thought I would share my beloved cheesy potatoes recipe.
These are great on the grill, but can be made in the oven too!
- 5 – 6 red potatoes (you can use any potatoes of your choice)
- 1 green bell pepper
- 1 yellow bell pepper
- 3 tablespoons of butter
- Garlic salt, steak seasoning (your choice), pepper to taste
- Shredded colby jack cheese
- Foil (just don’t eat that) 🙂
- Preheat oven to 400 F
- Dice potatoes and separate into foil packets ( Makes about 3 foil packs.. packets?, whatever you call it)
- Dice bell peppers and separate evenly into packets and toss with potatoes
- Add seasoning and butter
- Bake at 400 F for 30 min
- Grill method: cook on low heat for 60 min – be sure to check that the potatoes are done – it could take longer depending on how high your heat is}
- Top with cheese
Salsa Chicken Tacos in the Instant Pot
Easy, fast and minimal ingredient recipes are the way to my heart. The weeknights are always crazy – between wrangling a toddler, and feeding an infant, I don’t have much time. I want something that will taste great that everyone will love, and doesn’t keep me in the kitchen for hours. Here’s an easy go to recipe for those taco nights!
Salsa Chicken Tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
- Chicken Breasts (2-3lbs)
- Herdez Salsa 16 oz (or any red salsa of your choice)
- Fiesta Ranch Dip mix packet
- Crispy taco shells
- Salsa Chicken
- Place uncooked chicken breasts on the bottom of Instant Pot. Pour salsa to cover chicken breasts. Sprinkle Fiesta Ranch Dip on top (I used half a packet).
- Set Instant Pot on High Pressure for 10 minutes.
- Let Instant Pot naturally release – (takes around 10 minutes).
- Remove chicken and shred.
- Return shredded chicken back to the liquid mixture in the Instant Pot.
- Use chicken and make your tacos!
I top my tacos with sliced avocado and cheese. Delicioso! You can make with rice and beans or just eat 12 tacos like Daniel does.
If you don’t have an Instant Pot, you can do the EXACT same thing with a Crockpot – just cook on High for 4 hours or until the chicken is cooked thoroughly.
I have decided to share one of my most well-loved recipes. Oreo Balls. I will warn you now, you can not eat just one.
I have been making Oreo Balls for years now. It has to be the easiest, crowd-pleasing dessert recipe I have. Wherever you take it, or if you keep it for yourself, it will be gone within minutes. This is the first recipe I’m posting on my blog so I’m hoping it translates and makes sense to you!
Makes approximately 2 dozen
- 1 pack of Oreos
- 1 pack of cream cheese (8 oz)
- Vanilla Coating (16 oz)
- Sprinkles (optional)
- Smash Oreos into crumbs.
- Mix cream cheese and Oreo crumbs together.
- Roll into 1 inch balls (or however big or small you prefer).
- Place into refrigerator for 1 hour to cool (this helps when you dip them into the vanilla coating so they don’t fall apart).
- Cover with vanilla coating and sprinkles.
- Refrigerate (optional).
Here is the recipe in pictures!
Only three ingredients! Yay!
I like to put the Oreos in a plastic bag and then use a rolling pin to crush them.
Mix crumbs and cream cheese together.
Roll into balls and then refrigerate.
Make sure to follow the warm-up directions on the vanilla coating package. I use a fork to dip them. It’s not professional looking by any means, but it works for me.
Let the excess coating drip off.
Sprinkles are optional, but I like the crunch it gives! Kapri LOVES doing the sprinkles.
There you go! Oreo balls! Enjoy!
Try not to drool!