15-Minute Chicken Tacos


Y’all, these chicken tacos have been the #1 item on our meal rotation lately, so let me tell you why. They’re delicious, make great leftovers, are easy to make, and only need six ingredients! Do I have your attention? Read on for the quick, delicious recipe.ChickenTacos1

One of the best things about these tacos is how quick they are to prepare! They’re perfect for nights that we work out when Louis gets home, because after our run, I can still have dinner ready in under 30 minutes without any previous prep! They don’t even need to marinate like most other recipes I’ve found.


You will need:

  • 1 lb White Chicken Meat
  • 1 Medium Onion
  • 3 Garlic Cloves
  • 1 Tablespoon Ground Cumin
  • 1/2 teaspoon Black Pepper (freshly ground)
  • 1 teaspoon Kosher Salt

Slice the chicken into bite-sized pieces. Slice the onion. Mince the garlic. Combine those ingredients with the spices in a mixing bowl and stir until everything is evenly coated.


Heat a cast-iron skillet* over medium heat with just enough olive oil to cover the bottom. Dump all of your combined ingredients into the skillet, and wait to hear that satisfying sizzle.


Keep an eye on the chicken, stirring every couple of minutes to ensure nothing is burning. Continue cooking until the chicken is no longer pink and the onions are translucent. In total, this should take about 10 minutes.


That’s it! After that, prepare your tacos however you enjoy! I prefer crunchy corn shells with shredded cheese. Louis loves them on corn tortillas with my homemade salsa and a squeeze of a fresh lime.¬†ChickenTacos6

This recipe makes about ten tacos, so we always have leftovers, which are just as delicious the next day.

I hope you enjoy these tacos as much as we have!

Siggy paint

*Our cast-iron skillet was the best investment we’ve made for our kitchen! We use it to cook so many recipes, and I know we’ll have it for years to come. I’d totally recommend buying one if you haven’t yet

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Simple Ginger Dressing

0 ginger dressing header

Have you ever been to a hibachi style restaurant and received the onion soup and salad before the magician of a chef comes out and starts slinging fried rice everywhere and making onion volcanoes? (That will probably all sound very odd if you’ve never been to a hibachi restaurant…) This dressing recipe tastes just like the dressing on those salads! It’s a simple oil-based dressing that works great on salads or as a marinade.

1 ginger dressing salad

My favorite thing to enjoy it on is a simple salad of romaine, carrots, purple onion, and shrimp. However, my parents marinate their shrimp with this dressing to grill, and if we had a grill, I have admit, that would be my favorite way to utilize it! It makes a great sauce for cooked shrimp as well.

2 ginger dressing ingredients

This dressing is as easy as tossing all of your ingredients together and blending them up!


  • 3/4 cup onion, diced
  • 1/4 cup carrots, diced
  • 1 tablespoon fresh ginger
  • 2 teaspoons lemon juice
  • 2 teaspoons ketchup
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/2 cup vegetable oil

3 ginger dressing mix

It is best to blend all of the ingredients except for the oil, and then continue blending while slowly adding in the oil. I typically store my ginger dressing in a mason jar or cruet. Since it’s oil based, I usually don’t refrigerate this dressing. I think that makes it much easier to mix up when you want to use it, as the ingredients will always settle and separate.

4 ginger dressing mixed

I hope you love this dressing/marinade/sauce as much as I do if you decide to make it! If you do, please let me know how you enjoy it most, so I can try it that way, too!

5 ginger dressing

Enjoy, and happy cooking!

Siggy paint

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Easy Yummy Pizza Rolls

Pizza Rolls

“I don’t want pizza tonight.” SAID NO ONE EVER. We love pizza over here, and lately, we’ve been enjoying it in the form of homemade pizza rolls! They only require a few ingredients, take less than 30 minutes to make, and taste great! Keep reading for the easy recipe.


Open and roll out a tube of Pillsbury Pizza Crust-Thin Crust. Make sure to get the thin crust, so your pizza rolls don’t turn out too thick! (Duh. In case you didn’t know what the word thin meant.)

It’s best to roll out your dough onto some floured wax paper, so it doesn’t stick. Cut the dough into triangles (I usually get 6 out of one tube.) Fill your triangles with whatever ingredients you’d like, and roll them up! We always just use pepperonis and mozzarella because we’re simple folks. ūüôā You could also throw in Italian seasoning, mushrooms, onions, spinach…whatever you want!


Once you roll up your pizza…uh… rolls, place them on a foil-lined baking sheet with nonstick cooking spray. Finally, brush them with¬†melted garlic butter. Place them in an oven that has been heated to 425 degrees and cook them for 10-15 minutes. Make sure the cheese is melted and the dough is fully cooked to a golden brown.


While your pizza rolls are cooking, warm up your favorite pizza sauce in a ramekin. We’ve been enjoying the Classico Traditional Pizza Sauce lately.


Before you know it, your pizza rolls will be ready for you to enjoy! Dip them into the sauce and dig in. I hope you think they’re as delicious as we do! Let me know if you try any other variations!


P.S. If you’re more of a “traditional” pizza person, check out my Homemade Pizza in Less than 1 Hour post!

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Seasoned Garlic Roast Chicken


Chicken is a staple in our weekly meal rotation, but I’ve only ever cooked chicken breasts or chicken strips. I’ve heard that cooking bone-in chicken parts (thighs, wings, etc.) yields juicier and moister chicken, but cooking a whole bird has always intimidated me. I guess it doesn’t take much for me to be intimidated? Hah. This week though, I decided to face my “fears,” and go for it!…And I’m so glad I did.


I couldn’t find a recipe that looked like exactly what I wanted (you know based on all my experience of never having cooked a chicken), so I sort of made up my own. First open your chicken, remove the innards (I squealed unpleasantly and immaturely the entire time I did this.), rinse well under water, and pat dry. Place the chicken on a baking sheet lined with heavy duty aluminum foil. Cut up 1 to 1 1/2 sticks of salted butter and allow it to soften. While your butter is softening, slice the top inch off of a head of garlic and rub the exposed cloves all over your chicken.

Slice the top inch off of 2-3 more heads of garlic and deposit them into your chicken’s…butthole? Rear cavity? Hahah. I’m sorry. I felt wildly inappropriate anytime I did anything in this “area” of my little chicken and laughed awkwardly the entire time. Liberally season the inside of the chicken with seasoned salt, kosher salt, and fresh ground black pepper, as well.¬†2

When your butter is softened, add in 2-3 Tablespoons of seasoned salt (I used Lawry’s), and Kosher Salt and fresh ground black pepper to taste (I probably used 1-2 teaspoons of each). Stir the seasonings into the butter until they’re well mixed in and it looks like the sickly orange color below. It will look better after it’s cooked…promise. Spoon the butter mixture onto your chicken and smooth it all over including any crevices (like the “armpit” beneath the wing). I felt like I was frosting a hideous cake, and that’s basically how it looked when I was done! I’m a wizard in the kitchen, what can I say?¬†3

Cook your chicken in the oven for around 1 hour at 425 degrees. My chicken was just over 3 pounds, and it was fully cooked after an hour at this temperature. If your chicken is closer to 5 pounds, it will probably take around an hour and a half. Be sure to check that your chicken’s internal temperature is 165 degrees to ensure it’s cooked completely. The seasoned butter should have created a beautiful brown skin all over the exterior.


Once you’ve confirmed your chicken is fully cooked, remove it from the oven, loosely cover it with foil, and let it rest for at least ten minutes. After what will feel like forever, you can finally carve into your little birdie and enjoy the moist, juicy meat! I was amazed at how easy this was, and I felt silly for being so intimidated! Louis has coined this his new favorite meal that I make, so I’m marking it down as a success!


Another perk of cooking a roast chicken at home is that you get to smell the delicious scents wafting throughout the house! I had Christmas music playing while I cooked, so it felt just like the holidays to me. (Even though we eat turkey not chicken….eh. Poh-tay-toh, Poh-tah-toh.) While the chicken is in the oven you can use that hour to whip up some garlic mashed potatoes, green beans, or a yummy salad to accompany it. I hope this encourages anyone else who is nervous to try out a new recipe! Happy cooking! (Not really, I hate cooking, but as it’s a necessity of daily life, might as well make the best of it ūüėČ )DottedSiggy

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Simple Chicken Tortilla Soup


You know those recipes that remind you of home? The ones in cookbooks full of notes, scribbles, and handwritten additions? This soup is one of those recipes for me. It was always one of my favorite things my mom made during the fall and winter when I was growing up. When I got married, she passed her recipe on to me, so I could have a piece of home whenever I wanted. It’s relatively simple and super delicious, so I wanted to share it with all of you!¬†1 2

The “hardest” part of this recipe is all of the chopping. Seriously, everything has to be cut, sliced, diced, minced, chopped….you get it. Once everything is properly chopped, it’s simply a matter of combining it!

The fresh produce you need to cut includes: 2¬†large carrots, 1¬†large onion, 6¬†ribs of celery, 1¬†jalape√Īo (seeded…be careful! Don’t get the juice anywhere near your eyes!), and 4¬†garlic cloves. You also need to slice one pound of chicken into bite size pieces. Any of these ingredients can be adjusted to your liking.


It’s definitely easiest to measure out all of your ingredients before you start cooking the soup because it makes the process much smoother. Plus, if everything is prepared, you can pretend you’re on a cooking show where everything is neatly laid out just waiting to be grabbed and poured in the pot. I’m sorry though, this recipe doesn’t include a pre-made batch of soup sitting just offscreen. Or a hilarious onscreen persona.

First, heat 1/4 cup of oil and 3 tablespoons of butter over medium-high heat. Add your chicken and cook until it is no longer pink. Once the chicken is almost fully cooked, add your carrots, onion, celery, jalape√Īo, and garlic, and saut√© for around 5 minutes.

It should already be smelling pretty delicious at this point, but it’s time to add in some spices to take it over the top. Pour in (from your pre-measured bowl!) 1 teaspoon of each of the following: Lemon pepper, chili powder, salt, and cumin. (If you’re still pretending you’re on a cooking show, feel free to grab the spices with your fingers and toss them into the pot with a little flourish. No pressure, though.) Add 1/2 cup of flour as well. This will help thicken up the soup a little. Give everything a good stir to make sure the spices are distributed evenly.

Finally, stir in 42 ounces of chicken broth and 1 14.5 ounce can of petite diced tomatoes. Bring everything to a boil, lower the heat, and simmer for 1 hour.

After that hour, the scrumptious tortilla soup scent will have filled your house. Well…it fills up our 1-bedroom apartment, but at least the areas surrounding your kitchen should smell like soup? Regardless, get your preferred toppings ready. I love¬†lots of shredded cheese with an abundance of tortilla chips to dip in my soup. My family fills their bowl with chips and pours the soup right on top. Feel free to make it your own! Live your life, you know? This recipe makes 6 to 8 servings depending on how much of a pig¬†hungry you are.

Whip up a batch next time you’re craving some delicious, simple, homemade tortilla soup, and I don’t think you’ll be disappointed!


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