Farm Day & Mexican Street Corn

  We spent 8 hours outside at Dale’s family farm doing corn on Monday. It was hot, sticky, exhausting, but FUN!  If you want to know what “putting up corn” looks like, then you have come to the right place. … Continue reading

Chicken Challenge Day 2: Cilantro Lime Chicken Bake

  This layered Mexican Casserole uses Cilantro Lime Rice, Mojito Lime Chicken, Sour Cream and Salsa all baked together in the oven and served with a Creamy Ranch Dressing.  As you can imagine just by hearing about it, it goes KA-POW! in your mouth.  Ah-stinkin-mazing!

I found this great recipe on Weekend Potluck, shared by Artistic31Mama! Go check her site out, she has fantastic recipes over there!!!!!

Cilantro Lime Chicken Bake

{click title to print}

Adapted from Artistic31Mama

Cilantro Lime Chicken Bake (txt)



  • 4 whole Chicken Breasts, cut into bite sized pieces
  • 1 envelope {1.06 Oz} McCormick Grill Mates Mojito Lime Marinade
  • Plus Ingredients On Envelope (oil, Water, Vinegar)


  • 2 cups Uncooked Brown Rice
  • 4 cups Chicken Broth
  • 1 Tablespoon Freshly Squeezed Lime Juice
  • 3 Tablespoons Finely Chopped Cilantro
  • Salt And Pepper, to taste


  • 16 ounces, weight Sour Cream
  • 16 ounces, fluid Of Your Favorite Salsa Or Picante Sauce
  • 3 cups Of Mexican Blend Cheese


  • 12 ounces, fluid Bottle Of Ranch Dressing
  • 2 Tablespoons Tomato Paste
  • 1 cup Cilantro, Finely Chopped
  • Juice Of Remaining Lime

Preparation Instructions

Slice chicken breasts into bite sized pieces and follow directions on Mojito Lime Chicken Marinade packet. Set in the fridge until you are ready for it, marinating at least 30 minutes. Scrape chicken and marinade into a skillet, and cook on your stove top. I brown both sides, then let it simmer with lid on for 20 minutes or until chicken is no longer pink inside. Make sure liquid doesn’t boil away, add a splash of water as necessary.
Combine 2 cups of rice and 4 cups of stock and bring to a boil. Lower heat and cover your saucepan. Simmer rice for 45 minutes until all liquid is absorbed, or as instructed on rice package. Remove from heat and fluff with a fork. Stir in fresh lime juice, cilantro and salt and pepper to taste. Spread in the bottom of a sprayed 9×13 pan.
Layer cooked chicken bites on top of rice, then spread the entire container of sour cream over that, followed by the jar of salsa and 3 cups of cheese.
Bake at 350* for 20 minutes.

To make Creamy Ranch, combine bottle of Ranch with tomato paste, cilantro and lime juice. Stir well and drizzle on top of each individual plate of casserole.

Cilantro Lime Chicken Bake (3)

Dig in! This is one FANTASTIC, flavorful Supper…..


Cilantro Lime Chicken Bake Collage


Fire Safety & Chicken Verde with Chile Cream Sauce

Have you guys talked to your kiddos about Fire Safety?

It’s one of those subjects that is no fun to talk about, but very very important!  It’s kinda like making a Will, it’s stuff you don’t want to have to think about, but when its all said and done, you feel a LOT safer knowing it’s in place.

The first thing we did when talking about Fire Safety, was pick a spot to meet in case of a house fire.

For us, it’s a big tree out front, by the driveway gate.  The second thing we did was go into each child’s room and talk about what it would be like if there was a fire in our home: the smoke filled room, the blaring fire alarm.  Our kids each share a room with their younger sibling, so the older child was instructed to get the younger child and help them get below the smoke line.  There is a space just above the floor where no smoke hangs.

We talked about crawling to the door and feeling the knob, if it’s not hot….

Get LOW and GO!  Head out to the tree!

If the door knob feels hot, do NOT open the door, that means fire is nearby.  Open the window and breathe fresh air while you wait for someone to come get you, or we talked about breaking the screen and carefully helping little brother or sister out before crawling out and running up front to the meeting tree.

We talked about this and practiced several times.  It may not be perfect, but it’s what we’ve got.

Have you had this convo with your children?  Not just talking, but doing an actual run through?

I was contacted by Home Security System and asked if I would share their Fire Safety Packet for Kids with you.  It’s cute, fun and colorful, but covers important fire safety info.

Fire Safety Word Search

Head on over to their site to download your free activity packet now, and while you fill it out, talk about your plan for safety!

On to the food:

Looking for a simple Mexican Supper?  Then you’ve come to the right place!  Savory chicken, creamy chile sauce with just a hint of lime, all served over your favorite Mexican Rice.

Chicken Verde with Chile Cream Sauce

{click title for easy printable}

Chicken Verde


  • 4 whole {up To 6} Chicken Breasts
  • 1 teaspoon Cumin
  • Salt, Pepper, Garlic To Taste
  • 1 can (10 Oz) Cream Of Chicken Soup
  • ½ cups Water
  • 1 can 4 Oz Chopped Green Chiles
  • 1 teaspoon {up To 2} Lime Juice
  • ¼ cups Sour Cream
  • 2 boxes {8 Oz Each} Mexican Rice, Cooked According To Package Directions

Preparation Instructions

Season chicken on both sides with salt, pepper, garlic powder and cumin. Heat skillet, cook chicken until browned. Add soup, water, chilies and lime juice. Heat to a boil. Cook over low heat 15 minutes or until done.
Stir in sour cream and heat through. Serve over Mexican Rice with Chile Cream sauce over all.

Makes 4-6 servings.



Creamy Burrito Casserole

  This casserole reminded me a lot of Tijuana Torte we already make and love, but I went ahead, because the addition of refried beans intrigued me.

  I found this recipe at, and the end result was nothing short of amazing!  {I changed it up just a bit.}  We loved the heartiness the whole wheat tortillas and refried beans bring to the final dish. And talk about quick, the whole thing came together in no time flat!

 Creamy Burrito Casserole

{click on title to print}

Creamy Burrito Casserole


  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • 1 envelope (1 Oz.) Taco Seasoning
  • 16 ounces, weight Can Refried Beans
  • 6 whole Wheat Tortillas
  • 3 cups Shredded Taco Cheese
  • 10 ounces, weight Can Cream Of Mushroom Soup
  • ⅓ cups Sour Cream
  • ½ cups Taco Sauce
  • Lettuce, Sour Cream, Tomatoes

Preparation Instructions


Preparation Instructions


In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.


In a small bowl, mix sour cream and cream of mushroom soup.


In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.


Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.


Bake uncovered at 350* for 20 minutes until hot and cheese is melted.

Garnish with lettuce, tomatoes and sour cream.


Garnish with lettuce, tomatoes and sour cream.

Dig in!


Creamy Burrito Casserole Collage

Beef Nacho Bake

  Though the ingredients to this recipe are simple, the flavors of the end result, are full on complex!  You won’t be able to quite put your finger on the flavors, but it sure tastes good!

  Guess where this recipe comes from?

  From my mom’s recipe box!  Tucked between sections, is a 1980’s Miracle Whip Label featuring this very recipe!  It MUST be good, because our family has been making it ever since.  🙂

Beef Nacho Bake

{click title for easy printable}

Beef Nacho Bake txt


  • 1 pound Hamburger, Seasoned With Salt And Pepper
  • 1 cup Chunky Picante Sauce, You Decide The Heat
  • 15 ounces, weight Can Of Sweet Corn, Drained
  • ½ cups Miracle Whip
  • ¼ cups Sour Cream
  • ½ teaspoon Chili Powder, this was too hot for my kids, I will do less next time.
  • 2 cups Shredded Taco Cheese
  • 2 cups Crushed Tortilla Chips

Preparation Instructions

Brown beef and drain. Stir in picante sauce, drained corn, miracle whip, sour cream and chili powder to taste.
In a 2 Qt casserole dish, layer one half beef mixture, then 1 cup cheese and 1 cup chips. Repeat layers.
Bake at 350* for 20 minutes.
Serve with guacamole, taco sauce, sour cream, lettuce, tomato, whatever you like!



Taco Chicken & King Ranch Casserole

This Taco Chicken recipe dates way back to our early years of marriage. 

No prep time? No problem!

  Taco Chicken uses frozen chicken breasts thrown in the Crockpot with water and taco seasoning.  That is IT!

  After being preggo 8 times in 8 years, I needed an easy “go to” supper that didn’t make me gag, and this one was perfect! 

  You can use this chicken in burritos, tacos, oven nachos or King Ranch Casserole. 

Taco Chicken

{click title to print}

Taco Chicken txt 3


  • 6 whole Frozen Chicken Breasts
  • 1 cup Water
  • 1 ounce, weight Packet Of Taco Seasoning

Preparation Instructions

In your slow cooker, place 6 frozen chicken breasts. Empty taco seasoning packet over all and pour in 1 cup water.
Turn crock pot on low for 4-6 hours. Shred with a fork and leave the lid off the last 45 minutes of your cook time, to allow juices to be absorbed.
Use for burritos, oven nachos, tacos or King Ranch Casserole. {coming up next}


My BFF, Kasey made this delicious Mexican Casserole for me way back in the day, when I drove across the state to visit her.  Thank the Lord she has since moved back to our hometown, and now lives literally 6 minutes from me.  🙂  

  Anyhow, the King Ranch is her recipe and we just love it.

King Ranch Casserole

{click title to print}

King Ranch Casserole txt


  • 1 batch of Taco Chicken
  • 1 can {10 Oz} Each Cream Of Mushroom And Cream Of Chicken
  • 1 can {10 Oz} Rotell, Original
  • 7 ounces, fluid Chicken Broth
  • 1 whole Onion, finely chopped
  • ¾ cups Sour Cream
  • 2 cups Mexican Blend Cheese
  • 12 whole Tortillas, White Or Wheat

Preparation Instructions

Begin this recipe by making a batch of Taco Chicken in your crock pot. {see recipe box}
Mix together in a LARGE bowl: chicken, broth, cream of soups, rotell, chopped onion, sour cream and 1 cup cheese. Stir well, set aside.
In a skillet, brown both sides of each tortilla. Cut into 4ths and add into your mixture, stir carefully to mix well and coat each tortilla.
Scrape into an over-sized 9×13 Casserole dish {I used Pampered Chefs}and bake uncovered at 350* for one hour. The last 20 minutes of cook time, add your final cup of cheese.
Serve with taco sauce, lettuce and tomato.



Fun Mommy Lunches Part 2: Red Pepper Wraps

Today I continue on our quest to make lunch time “FUN” for SAHM’s out there.  I don’t know about you, but when Dale comes home and tells me about the AMAAAAAZING Chinese he had at Hu Hot.  I get a little grumpy about the PB&J I ate while standing at the sink doing dishes.  🙂

  I went on a quest to make lunch more exciting, besides the ones I listed yesterday, this one is also one of my favorites:

Red Pepper Wraps

{click title to print}

Red Pepper Wrap txt


  • 2 whole Chicken Breasts, Thawed
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 Tablespoons Combo Of Mexican Seasonings: Southwest, Cumin, Chili Powder Or Even Taco Seasoning
  • 1 whole Red Pepper, Cut Into Thin Strips
  • 1 package {12 Oz} Mexican Blend Cheese
  • 1 whole Lime
  • 1 package Whole-wheat Tortillas
  • Sour Cream Or Guacamole

Preparation Instructions

In a small pot, cover chicken in water, add a couple of dashes of salt, then boil chicken for 10-20 minutes, or until fully cooked.
Place chicken in small bowl and shred. Add listed salt and pepper, plus your choice of 2 T. Mexican seasonings. Allow to cool a bit.
Spread sour cream, guacamole or a combo on a whole wheat tortilla, sprinkle with Mexican cheese and 1/4 cup of your shredded chicken.
Top with strips of red pepper and squeeze some fresh lime juice over all. Wrap and eat! Delicious.

Save leftovers for another yummy lunch another day.

Happy Lunch Making!

Another recipe coming your way tomorrow….

Stuffed Cheesy Enchilada Shells

 Sooo, what do you think of the 4 little Ferguson’s blog NEW look?

  I am loving how fresh and clean it looks.  🙂  Plus, I never did understand why my bright red background turned pink, as well as the pink outline on some of the photos.  NO thanks!

  I am proud to tell you, I figured out how to do it all by my self, AND created my own header last night!!!! {I had to have a friend make the old header because I had NO CLUE what I was doing 2 years ago, still don’t on some things!!!!}  

  Now, I may or may not have had to stay up until midnight to get all the kinks worked out, but whatev.  

Details, people, minor details.


  So in today’s recipe, jumbo shells say good-bye to marinara sauce, because tonight we go SOUTH of the border! Ole’!

  My favorite sisters at Crumbs and Chaos shared this recipe by a guest blogger, and I printed it off immediately to try.  They never disappoint me with their creative dishes!

Stuffed Cheesy Enchilada Shells

from Crumbs and Chaos



  • 16 ounces, weight Box Of Jumbo Shells
  • 20 ounces, fluid Green Chile Enchilada Sauce
  • 4 ounces, weight Canned Chopped Green Chilies
  • 16 ounces, weight Refried Beans
  • 1 pound Ground Beef
  • 16 ounces, weight Shredded Mexican Cheese
  • 1 dash Red Pepper Flakes
  • Salt, Pepper And Garlic To Taste
  • Frank’s Hot Sauce (Optional, But OH SO Good!)

Pre-heat oven to 375°.
Brown the ground beef and drain. Add half your can of the enchilada sauce and the can of green chiles, red pepper flakes, and garlic, pepper & salt to taste.
While the ground beef is browning, cook the noodles until al dente. Carefully drain the noodles and rinse in cool water.
Transfer your ground beef mixture to a bowl. Add a handful of the shredded cheese and mix well.
Warm up the refried beans, and start stuffing your shells!
Set up an assembly line of sorts. Pour just enough of your remaining enchilada sauce to cover the bottom of your 9×13 baking dish. Set aside, you’ll use the rest of that can later.
Use a small spoon to fill your shells. Smear a little bit of refried beans inside each shell, and then finish off with the meat mixture, dividing it up evenly between shells. Place them in your baking dish as you go.
After you have filled all of your shells, top with remaining green chile enchilada sauce and a generous amount of cheese. Shake dots of Franks® Hot Sauce all over the top. Bake for 30 minutes.

Serve over your favorite Spanish rice. 

Check out my easy Baked Brown Spanish Rice recipe, here!


Bean & Cheese Enchiladas

  We are trying to stretch our meat supply here a bit, until we know we can buy another side of beef and a pig for the freezer.  Soooo, that means for taco night, instead of 2 pounds of beef for taco meat, I am doing 1 pound of taco meat, and stirring in 1 can of drained and rinsed kidney beans.  Makes it go twice as far!  Also, I am serving everything with Baked Mexican Rice (recipe below) and chips & guacamole on the side, to help fill those little tummy’s up! 

  I have never “gone meatless” but when I saw this recipe on my friend Sarah’s blog, I knew I wanted to give it a shot.  My family didn’t miss it!  Well, that’s not entirely true, Dale did. He wished for some shredded chicken in his bean and cheese enchiladas, but totally understood what I was trying to accomplish and said it was still really good.  Score!

Bean & Cheese Enchiladas

adapted from a recipe by Sarah Seachris

(Click title for easy printable)

Bean & Cheese Enchiladas


  • * * * * * *
  • 16 ounces, weight Container Of Cottage Cheese
  • 15 ounces, weight Black Beans, Drained And Rinsed
  • Kosher Salt and Black Pepper To Taste
  • 6 whole Green Onions, Sliced Or 1/2 Cup Chopped Onion
  • 1-½ cup Shredded Cheese, Divided Use
  • 10 whole Wheat Tortillas
  • * * * * * *
  • 2 teaspoons Garlic Powder
  • 2 Tablespoons Chili Powder, Less If You Don’t Like It HOT
  • 2 teaspoons Kosher Salt
  • 2 Tablespoons White Vinegar
  • 15 ounces, fluid Tomato Sauce
  • 2 cups Chicken Broth

Preheat oven to 350*. Whisk cottage cheese until semi-smooth. (you can use a food processor if you have one) Stir in black beans, onions, 1/2 cup cheese, salt and pepper.
Prepare sauce by whisking together all ingredients in a large flat bowl. Dip each tortilla, one at a time into sauce, then fill with 2-4 Tablespoons of your bean mixture. Roll tightly and place seam side down in a sprayed 9×13 pan until finished. Pour remaining sauce over the top of the enchiladas and sprinkle with cheese.
Cover and bake for 45 minutes. Remove foil and bake 15 minutes longer.

Serve over a bed of Mexican Rice with Guacamole and chips on the side.

  We use brown rice for everything around here, so I am always looking for good recipes using it. This is a great side for your favorite Mexican dishes.

I love that it’s baked, which means no over cooked sticky rice!

Baked Brown Spanish Rice

{click recipe title for easy printable}

Baked Spanish Rice


  • 2-¼ cups Brown Basamati Rice
  • 2 cans (14 Oz Each) Chicken Broth
  • 1 can (10 Oz) Rotel Tomatoes With Chilies, Drained (you Decide How Hot You Want, We Did Original)
  • 1 teaspoon Chili Powder (less If You Don’t Like Heat)
  • 1 teaspoon Cumin

Preheat oven to 350F. Combine all ingredients in a 2 quart oven safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender. Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve.

Serve Enchiladas over a bed of this delicious rice!

Bean & Chz Ench (1)



Shared with The Ultimate Beans & Rice Linky Party