Irish Dinner Anyone?

SO...This happens to be one of my FAVORITE things to eat...EVER...and its SO easy!!!  There are 2 ways of cooking this...it all just depends on whether you buy a pre-cooked or uncooked ham.

Ham, Cabbage & Potatoes

If you are cooking with an uncooked ham...you can do this in the crockpot...if you are using pre-cooked...go ahead and do it in the oven.  As always...I can't give ya measurements...because this is one recipe I normally just eyeball!

Cabbage (chunked)
Potatoes (cut into quarters)
Ham (cubed into large chunks)
Diced Onion
Vegetable Broth
Salt & Pepper

Combine all ingredients except for vegetable broth, salt and pepper into deep baking dish or crock pot depending on type of meat.

Pour vegetable broth until 1/2inch deep.  Sprinkle with salt and pepper.
 -IN OVEN:  Cook for 2 hours at 350 or until potatoes and carrots are tender.
 -IN CROCK:  Slow cook on low all day or until potatoes and carrots are tender.

***If you do this is the crockpot...you can actually add combinations of broth...and use more to make into a hearty stew***

Chicken Cordon Bleu Pasta Bake

1 cup diced cooked chicken (you can adjust based on how many you are feeding)
1 cup diced ham
2 cups (precooked) pasta of your choice...we use rotini
alfredo sauce
8 slices swiss cheese
frozen peas
bread crumbs.

Place cooked pasta stirred with frozen peas in bottom of casserole dish.  Set aside 1/2 cup of alfredo...Pour the rest evenly over pasta.  Place 4 slices of swiss cheese on top of noodles and bake at 400 for 4 minutes.

Pour the 1/2 cup of alfredo over chicken and ham, stir to combine.  Layer this mixture over the pasta/cheese.  Place the next 4 slices of swiss cheese over top...sprinkle with bread crumbs.

Cook on 400 for an additional 5 minutes.

Serves 3-4.

****Broccoli tastes great in this dish as a substitute to peas!!****

Three Cheese Chicken & Spinach Pasta Bake

1-1/2 cups multi-grain penne pasta, uncooked

1 pkg.  (9 oz.) fresh spinach leaves

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp.  dried basil leaves

1 jar (14-1/2 oz.) spaghetti sauce

1 can  (14-1/2 oz.) diced tomatoes, drained

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

1 cup Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta as directed on package, adding spinach to the boiling water the last minute.

COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

(You can also prepare this ahead, and then bake for 30 minutes...and then sprinkle with remaining cheese and bake for an additional 3 minutes!!!)

***There are lots of things you can add in!  Tonight...its portabello mushrooms!!!!!*****

Ginger Wasabi Stir Fry

This is SUCH a yummy recipe...and SO good for you!  VERY EASY TOO!

Basically...I diced up some chicken, and got some of our favorite veggies.  In this particular recipe there was zucchini, red peppers, asparagus, and carrots.  I used Ginger-Wasabi sauce (which was the PERFECT mix of both flavors...and you can ask me where to get it if you want!)

First I cooked up the chicken, then cooked the veggies...then threw about 1/4 c. sauce into the pan and tossed the two together.

VOILA!  Easy....AMAZING Stir-Fry.  We served this over rice...but you can serve it over noodles too if you want!!!  :)

Crockpot Pumpkin Spice Rice Pudding

Yet another recipe that I sort of just played with...that came out WONDERFUL!

Make rice according to package instructions.  I generally use boil in a bag rice...and with this recipe I used 2 packages.

In a mixing bowl, combine canned pumpkin, 1 tsp cinnamon, 1 cup sugar, 1 cup milk.  Whisk until blended thoroughly.  Fold in rice.

Pour contents into slow cooker and cook on low for 3 hours.  Stirring occasionally.

You can also add pecans, cranberries or raisins to this...and it tastes GREAT!!!

Chalupa Roast

1 3-4 lb pork roast
2 1/2 soaked pinto beans
2 cans Ro-tel tomatoes
1 can cream of mushroom soup
1 can chopped green chilies (I used fire roasted)
1/2 tsp. oregano
2 tsp. salt
1 c. water

Coat all sides of the roast with chili powder.
Put roast in the bottom of a slow cooker
Layer the remaining ingredients on top of the roast.
Cook on low for 12-16 hrs in crock pot.
Do not stir until time is up.

I usually put mine in before I go to bed at night and let it "stew" all night. Turn crock pot off or to "warm" until about an hour before ready to eat. Then turn it up to warm through again.

I usually make this with either coleslaw or salad, rice and cornbread. My family loves it. It usually makes enough left-overs for some awesome pulled pork sandwiches

Momma Sue's Mac-n-Cheese

Stole it from my mom...but it definitely gets the stamp of approval around here!!!!

This recipe is not for those who have health challenges!  I use "light" ingredients where I can but sometimes you just can't skimp on ingredients.

DISCLAIMER:  Most of you know by now that I don't measure anything when I'm cooking so this recipe is the best I  can do. 

                                                                 Sue's Mac N Cheese

Prepare 24 oz. elbow macaroni, ziti or other pasta of your choice according to package directions

3 TBSP real butter (no salt)

1 small onion chopped fine (those who do not like onion can omit)

3 TBSP flour

1 can Ro-Tel tomatoes. ( heat level of your choice) do not drain

1 C. heavy cream

1 C. milk

1 C sour cream

8 oz. cream cheese cut into cubes

3 C. four cheese blend- shredded (I've used mexican and italian blend.  Both work just fine just be sure there is a sharp cheddar in the mix.  Or, you can just add 3 c. shredded cheddar.)

Over medium heat -

Saute onion in butter.  Do not brown.

Add flour.  Stir with a wisk.  Cook 3-4 minutes.  Be sure not to burn.

Add Rotel tomatoes.

Lower heat just a bit

Slowly add heavy cream and milk stirring constantly until thickened.  You may need to add more milk.  Needs to be the consistency of melted ice cream.

Wisk in sour cream

Add cream cheese.  Stir constantly until melted

Add shredded cheese.  Stir until smooth and creamy

Add salt and pepper to taste

Pour over macaroni and mix well.

You can bake this with bread crumbs on the top if you like however it is ready to eat immediately.  If you choose to bake add a bit  more milk to your sauce as baking will cause the macaroni to absorb much of the sauce which will in turn make it not quite as creamy.

I've added left over ham, chicken, keilbasa and sausage to this recipe and it's pretty good!

Turkey Bacon Chowder

As mentioned before...when I am playing around with recipes...I generally don't measure.  Here is a tip on this recipe...WING IT!  You can add as much or as little of each of the veggies/meat!

diced potatoes
corn
blackbeans
tomatoes
 Chunked Turkey Breast
 chopped onions, green peppers, and green onion
dash of salt, 
minced garlic
1 can of cream of onion, 
2 soup cans of vegetable broth
crumbled bacon1/4 pack of Hidden Valley Green Onion dry dressing mix. :)


ALL the ingredients in this recipe were FRESH with the exception of the blackbeans (I used canned this time around).  I know in previous blogs I have talked about using convenience items...such as pre-chopped onions, etc.  LUCKILY...I have found some products that pretty much do all the work for me...so I am using fresh from here on out!


Combine all the ingredients into a slow-cooker and cook on LOW for 8-10 hours.  Stir occasionally.  (TIP:  A small amount of Louisiana hot sauce gave it a little spice!)


Serve hot with biscuits!  YUMMY!

Be WATCHING!

Life has gotten in the way...with a job, family...etc...I let the blog slide.  Many of you have asked me when I was going to get back on it...since beginning my own business from home and being back where I am happy.  The blog WILL be back up and running by Monday!  SO...be on the lookout for LOTS of new recipes...etc!  :)  Thank you guys for showing such wonderful support!

Southern Ranch Burgers

Summer time is here and I don't know about your family....but we use our grill almost 2-3x per week (if not more) and regularly have people over to grill out.  On Memorial Day...we decided to just grill up some burgers...and lemme tell ya...they were soooooo good!  Here's the recipe!

2lbs ground beef or turkey
1 package of Spicy Ranch or Fiesta Ranch Hidden Valley
1/4 c. Spicy Ranch salad dressing (or regular!)
1/4 c. chopped onion
1 egg

Combine all ingredients.  Form your patties to your desired thickness.  With your thumb push a small indent on the top of the burger.  Grill.

I promise these burgers were awesome....awesome....awesome.  Very VERY flavorful...juicy...Kraft has some new cheese and I used the Garlic and Herb on mine...and WOW!  :)  Happy Grillin'!

Booboo's....

Alright...time to admit the boo boo I made in the kitchen! 

So the other night I decided to slow cook some pork chops and saurkraut.  This is where my overly insane desire to concoct the PERFECT recipes comes in.  I decided to marinate the pork chops in a homemade chipotle mustard marinade.  I took 2 kinds of mustard, used some chipotle seasoning (and a few other secrets) and mixed away.  Of course I always taste the marinades first and I was pretty pleased with the taste...so in the pork chops went.  Because of the acidity of the mustard...I didn't marinate them for very long.

Next step...I combined saurkraut, grated valencia orange peel, and diced tomatoes in the slow cooker.  I put the porkchops on the top and turned the cooker on low.  The smell in my house was amazing.  Fast forward 6 hours...(I ran some errands and got stuck at Wal-Mart for almost 2 hours because the lines were insane!!!)  I got home...unplugged the slow cooker (mine has a "warm" setting...but I have found it will continue to cook the meat...and dry it out...)

I made some white cheddar mac and cheese...(organic!!)  and pulled out the pork chops...they smelled awesome...looked really tender...etc.  The saurkraut was amazing....the combo of all the flavors was wonderful!!!  However...the pork chops were sooooooooo dry!  The flavor was GREAT...but neither Adam or I could get past the dryness.  :(

Irritated much?!  I have discovered I am a bit of a perfectionist.  Sure...noone was left hungry that night...but I was so mad. 

Lesson learned?  If you are going to cook pork chops with mustard marinade (high acidic), saurkraut (highly acidic), and tomatoes (highly acidic)...do NOT let them cook longer than 4 hours depending on the thickness!  I will be most definitely trying the recipe again on a day where I am not stuck running errands. 

Keep plugging away ladies!  It takes time to learn the perfect combination's, cooking time, etc...but its worth it.  Besides...your family will thank you in the long run!!!

Benzene Gas....Warning.

According to a research study, the dashboard, seats and air conditioner emit Benzene, a cancer-causing toxin (carcinogen - take time to observe the smell of heated plastic in your car).

In addition to causing cancer, Benzene poisons your bones, causes anemia and reduces white blood cells.

Prolonged exposure will cause Leukemia, increasing the risk of cancer.

It can also cause miscarriage.

Acceptable Benzene level indoors is 50 mg per sq. ft. A car parked in a garage with windows closed will contain 400-800 mg of Benzene.

If parked outdoors under the sun at a temperature above 60 degrees F, the Benzene level goes up to 2000-4000 mg, 40 times the acceptable level.

People who get into the car, keeping windows closed, will inevitably inhale, in quick succession, excessive amounts of the toxin.

Benzene is a toxin that affects your kidney and liver. What's worse, it is extremely difficult for your body to expel this toxic stuff.

So friends, please open the windows and doors of your car and give time for the deadly interior air to clear out before you enter.

Supreme Chicken Enchilada Casserole

8 flour tortillas, torn
4-6 chicken breasts, cut into strips
1/2 c. chopped onion
1/2 c. green pepper, or to taste, chopped
8 oz. sour cream
1 can cream of mushroom soup
2 c. Monterey Jack, shredded
2 c. Cheddar cheese, shredded
2 cans chili beans, Drained
1 can rotel

Mix sour cream, soup and rotel. Layer ingredients as follows: tortillas, chicken, beans, onions and peppers, soup mixture and 1 cup of each cheese in an 8x8 or 12x10-inch pan. Make a second layer and bake at 350 degrees for 45-60 minutes.

****I have also layered spanish rice after the beans!****

Menu for 5/17-5/23

Here are the first 7 Recipes Ladies! I hope you enjoy them. If there are any questions...be sure to post a comment and I will answer them the best I can! :) Bon Appetite!

Honey Mustard Mozzarella Chicken, Mashed Potatoes and Green Beans (Recipe for Chicken and Potatoes posted on May 14, 2010)

Spicy Tomato & Onion Pork Chops, Mexican Rice and Corn (Recipe for Pork Chops posted on May 14, 2010)

Lemon Pepper Salmon, Balsamic & Romano Asparagus & Wild Rice (Recipe for Salmon and Asparagus posted on May 14, 2010)

Chicken Fettucini w/ Vodka Sauce and Garlic Toast (Recipe posted on May 14, 2010)

Turkey, Black Bean & Corn Chili w/Cornbread (Recipe Posted on April 18, 2010)

Sausage & Bean Ragout and Biscuits (Recipe Posted on April 20, 2010)

Chicken & Cheese Baked Risotto, Rolls (Recipe Posted on April 18, 2010)

Chicken Fettucine w/Vodka Sauce

Ingredients

2 boneless chicken breasts
1 jar vodka sauce
1 can crushed tomatoes, undrained
Mrs. Dash Tomato, Basil, Garlic seasonings
Fettucine

Directions

1. Season chicken breasts with Mrs. Dash Seasonings.
2. Slice chicken into slices.
3. In sauce pot combine chicken and crushed tomatoes. Allow to simmer until there is no remaining liquid.
4. Cook pasta according to package directions.
5. Add jar of vodka sauce to sauce pot with chicken and tomatoes.
6. Serve over hot pasta and sprinkle with parmesean or romano cheese.

Lemon Pepper Salmon

Ingredients

Salmon fillets or steaks
1/4 c. lemon juice
1/4 c. olive oil
pepper

Directions

1. Combine lemon juice and olive oil.
2. drizzle over salmon.
3. Pepper to taste.
4. Broil until fish flakes easily with a fork (about 8 minutes depending on your stove)

Balsamic & Romano Asparagus

Ingredients

1 Bunch fresh asparagus
1/2 c. balsamic vinegar
1/2 c. olive oil
Shredded romano cheese

Directions

1. Cut ends of asparagus off.
2. Whisk together balsamic vinegar and olive oil until well blended. Place asparagus into mixture and make sure each spear is well coated.
3. Place asparagus into a deep frying pan and pour mixture over.
4. Allow asparagus to steam on stove for about 5 minutes (or until tender, but firm)
4. Lightly sprinkle romano cheese over top.

Ricotta & Chive Mashed Potatoes

Ingredients

4 Lg potatoes, peeled and cut into quarters
1/2 cup skim ricotta cheese
1/2 cup light sour cream
1/4 chives

Directions

1. Boil potatoes until tender
2. In large mixing bowl, combine potatoes, ricotta, sourcream and chives.
3. Mash potatoes until fluffy.

Honey Mustard & Mozzarella Chicken

Ingredients
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon (you CAN use turkey bacon!)
1 cup shredded mozzarella cheese

Directions
Preheat oven to 375 degrees F (190 degrees C).
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Wrap each chicken breast in 1 slice of bacon and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Spicy Tomato & Onion Pork Chops

4-6 Bone-In or Boneless Pork Chops

SAUCE:
1 can condensed tomato soup
1 soup can chicken broth
1 can diced tomatoes with zesty mild green chiles
3 tbsp Mrs. Dash Southwest Chipotle Seasoning
½ cup onion

In a bowl combine all ingredients…stir until well blended.
Place pork chops in slow cooker and pour mixture over top. Cook on low 4-6 hours depending on thickness of porkchops.
Once finished…reserve 2 cups of leftover broth, whisk in ¼ cup of sour cream. Use as gravy.

Menu Ideas!

Alright...so I have been promising weekly menu ideas. Here's the deal. So many of you eat or don't eat different things...so...I am going to be posting 7 things on your menu per week. You can re-arrange as you wish. I will post 7 recipes each week..however in my house we normally do M-F as recipes...Saturday is normally either bake in the oven pizza or we order out and Sunday is Left-Overs! I generally grocery shop on Sunday afternoons. You can cut down on grocery costs by planning a weekly menu and you can definitely save the time of wondering, "WHAT am I going to make for dinner?!"

From here on out I will be posting 7 ideas...and if the recipe's aren't already posted then I will post those...and if they are...I will tell you where to find them. Also...I will be posting side ideas for your meals. :) You of course do not have to follow my menu's to the letter. :) However, I challenge you to print out a weekly menu, shop from that weekly menu, and see what happens. I think you will be SHOCKED at the money you save, the stress you reduce, and the enjoyment you get from cooking!

You can expect the menu's to be posted on Friday of each week for the following week. Basically 7 ideas to run you Monday-Sunday. :)

If you have ANY thing you want to see let me know. If you want more chicken recipes...let me know. If you want more beef recipes...let me know. :)

Hope you guys enjoy!

Now is the Time to Switch

Alright ladies...we all love the ease of use of disposable diapers...but, at what cost?

First off...diapers are expensive! The average cost of diapers for one child from birth to potty trained is around $2,000! The average cost per disposable diaper is roughly 22 cents. That is one LARGE sum of money! Lets not even LOOK at wipees!

Alright...secondly. I don't know how many people are aware that Pampers re-invented their diapers. The Pamper Swaddlers and Pampers Cruisers contain "Dry Max" which is supposedly a thinner, more absorbent diaper. I myself have tried the diapers and I will tell you...they definitely do not sag. However...here is the trade off. Within about 3 days of my oldest daughter wearing them we noticed small pin like dots along the area where her leg meets her pubic area. Flash forward a day...and she looks like she was downright burned. Googled it...and over 6,000 other parents have complained of the same thing. Many of these parents have taken their children to the doctor and they were diagnosed with......wait for it....CHEMICAL BURNS! Absolutely appalling...but not entirely surprising. What do you think MAKES these paper products so absorbent? CHEMICALS! Chemicals that are activated by your child's URINE.

Okay, so maybe that isn't enough to convince you. Maybe you say..."OH...but I am SO not into switching to cloth diapers!" Well...I urge you to check out this mama's site. She can explain the cloth diapering process...etc. If that STILL isn't enough...then PLEASE mommas...switch to an eco-friendly disposable. I would hate in 10 years for the phrase "Soft as a babys bottom" to be ruined by unnecessary chemicals.

At first the cost looks scary...but keep in mind...you will never purchase another diaper again. These awesome diapers fit from 7-40 lbs or so!

http://www.chubbycherubsclothdiapernaturals.com/

Southwest Beef Stew

A bunch of people have asked for my Southwest Beef Stew Recipe...and first of all I need to admit that the original recipe came from Sandra Lee's Semi-Homemade SlowCooker Recipe 2 book. However, I switch it up almost repeatedly...so I will give you all some of the ideas I normally use!

1 lb beef stew meat cut into bite size pieces
1 can of diced potatoes (you can use more or less OR dice your own potatoes if you choose)
1 can of whole kernel corn
1 can of tomato soup
1 cup of beef broth
1 cup of beer (if we don't have any beer on hand...I just substitute with 1 extra cup of beef broth)
1 can of tomato paste
1 16 oz jar of Chunk Salsa (tonight I used Pace Blackbean and Fireroasted corn salsa!)
salt and pepper to taste.

In a 5 qt slow cooker add stew meat and salt/pepper to taste. Add 1 can of drained diced potatoes, 1 can of drained whole kernel corn, and chunky salsa.

In a mixing bowl combine tomato soup, beef broth, beer and tomato paste. Whisk until blended well.

Pour mixing bowl contents into slow cooker and stir to combine.

Cook on low for 8-10 hours!

****I have added in hot sauce for an extra kick...and have also even used a small amount of chili seasonings. You can also add diced green chiles if you like a little extra bite!****

Cute & Eco-Friendly!

Hey ladies! As you all know...I am on a quest to switch to all things natural, organic, eco-friendly...etc. Well...I have found a great website that is dedicated to just that! I have already placed an order with the website...and I am extremely excited about future orders. They have awesome customer service!

Check them out ladies!

Honey Glazed Carrots

These were SO sweet...with VERY little in the way of sugar!

Ingredients

2-3 cups small baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.

Herbed Brown Rice

So...I have been wanting to WANT to eat more brown rice...instead of white rice. White rice is much lower in nutritional content than brown rice...so naturally...this journey to health seeking mama wants to eat the brown! However, as many of you probably know...brown rice...by itself is very icky to many people. Here is a recipe that even my husband loved! I made a LARGE LARGE batch of the rice...so I can eat it with lunch! However, I will give you the regular sized portion.

Ingredients

1 1/4 cups vegetable or chicken stock.
1 TBSP minced garlic
1/2 TBSP oregano
1/2 TBSP marjoram
1/2 TBSP thyme
dash of cayenne pepper
dash of garlic salt
1 bag of boil in a bag brown rice

***You can experiment with the herbs...but this seems to leave it flavorful while not overdoing it on anything.***

In a large pot bring to boil all ingredients. Remove rice from bag and pour into boiling liquid. Allow to boil on low to medium until all liquid is absorbed. Stirring Occasionally.

Keep in mind that brown rice is not going to have as soft a texture. In fact it is very "nutty" in flavor and texture alike. :) Hope you enjoy!

Sausage & Bean Ragout

Makes: 6 Servings
Prep: 10 Minutes
Cook: 25 minutes

Ingredients

2 tbsp olive oil
1 lb ground turkey (or beef)
1 lb ground hot italian pork sausage (casing removed)
1 c. frozen chopped onion
4 cloves minced garlic
3 1/2 c. Chicken Broth
1/4 c. chopped fresh basil
2 cans (14 1/2 oz each) diced tomatoes (with garlic, oregano, and basil)
1 can white kidney (cannellini) beans, rinsed and drained
1/2 c. uncooked elbow macaroni
1 bag (6 oz) baby spinach leaves, washed.
1/3 c. grated romano cheese.

1. Heat the oil in a 6-quart saucepot over medium high heat. Add the ground turkey, sausage and onion and cook until the meats are well browned and broken up. Add the garlic and cook for 30 seconds, pour off any fat.
2. Stir the broth, basil, tomatoes and beans into the saucepot. Heat to a boil. Reduce heat to low. Cover and cook for 10 minutes, stirring occasionally. Add the macaroni and cook until the macaroni is tender but still firm, stirring occasionally.
3. Add the spinach and cook just until the spinach wilts, stirring occasionally. Remove from the heat and stir in the cheese. Serve with additional cheese if desired.

***When you put the spinach in the pot...its going to look like a LOT of spinach...it will cook down. I PROMISE!!!****

Creamy Chicken & Bacon Tortilla Soup

Ingredients

1 onion, chopped (or 1 1/2 c. of frozen onion)
3 TBSP minced garlic
2 tsps chili powder
1 tsp dried oregano
1/4 c. crumbled bacon
1 can crushed tomatoes
2 cups chicken broth
1 cup whole corn kernels
1 (4oz can) chopped green chile peppers
2 cans kidney or black beans (drained and rinsed)
2 large boneless chicken breasts, cut into bite sized chunks
1 cup monterrey jack cheese
4 oz sour cream

Optional Garnish

crushed tortilla chips
sliced avocado
shredded monterrey jack cheese
chopped green onions

1. In a slow cooker combine all ingredients except for cheese.
2. Cook on LOW for 5-6 hours
3. During last 30 minutes stir in cheese.
4. Serve with optional garnish.

STOP THROWING AWAY TORTILLA CHIP CRUMBS!

Alright...we've all been there...you are at the end of a bag of tortilla chips...what do you do with the crumbs? Well, generally you just throw the bag in the trash and call it good! I have 2 quick ways to spice up the crumbs and add them to lots of different stuff! Start putting those crumbs into a 1 gallon zip lock bag (you can also use stale tortilla chips and crush them up! They won't taste stale when you are done!)

Garlic & Lime Crushed Tortilla Chips

In a large mixing bowl add enough lime juice to coat tortilla chips, but not make them soggy. Throw in a bit of garlic salt (about 2 tsp) and toss. Put in oven at 200 for about 5 minutes.

Fiesta Ranch Crushed Tortilla Chips

In a large mixing bowl add a small amount of olive oil (again, enough to coat but not make them soggy). Use 1/2 packet of Fiesta Ranch Hidden Valley Dressing Packet and toss. Put in the oven at 200 for about 5 minutes.

Both of these recipes are great on soups, salads, chili's, etc. :) Hope you enjoy!

Easy Breakfast Casserole

You can thank my mom for this one! Its easy and can even be prepared the night before and refrigerated! It heats up really easily once it is cooked...for leftovers. (Which there are NEVER any of around here!) Feel free to play around with the meats! It also tastes great with cubed ham or turkey breakfast sausage! :)

1 lb. breakfast sausage
1 bag hash browns
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
9 eggs + enough milk as you would use to make scrambled eggs
1 12 oz pkg of cheddar cheese
salsa (the amount is your choice)
Salt and pepper to taste

Cook the breakfast sausage and crumble
Layer the hashbrowns on the bottom of the casserole
Put crumbled sausage on top of hash browns
Mix the soup, sour cream, salsa and scrambled egg mixture together.
Pour over hashbrowns and sausage
sprinkle cheddar cheese on top
Bake at 350-375 for 45 mins.
Casserole is done when middle is set.

Makes a 9X11 casserole... you can freeze it after it is baked.

Easy Chicken & Biscuits

Makes: 5 Servings
Prep: 10 Minutes
Bake: 30 Minutes

Ingredients

1 can condensed cream of celery soup
1 can condensed cream of potato soup
1 cup milk
1/4 tsp dried, crushed thyme leaves
1/4 tsp ground black pepper
4 cups cooked cut up vegetables (we used broccoli & cauliflower)
2 cups cubed cooked chicken
1 package (7oz) refrigerated biscuits (10)
1 small package mozzarella (optional)

1. Stir the soups, milk, thyme, black pepper, mozarella and chicken in a 13x9-inch (3qt) shallow baking dish.
2. Bake at 400 for 15 minutes, stir.
3. Cut each biscuit into quarters, arrange cut biscuits over the chicken mixture.
4. Bake for 15 more minutes or until biscuits are golden.

Shh....Don't Tell!

Like I said before...I am a very impatient person! Here are a few things I have found to cut down on my time in the kitchen...but not cut down on quality!

Onions- First of all...I haven't met a person yet who just loves cutting up onions. I have tried every trick in the book to keep my eyes from watering...to no avail. Also, without fail, I always SLICE my finger open! :( Onions are super messy to clean up too! Well, here ya go. I use frozen chopped onion. You can find this in just about any supermarket...and let me tell you...I haven't noticed any difference in taste. I'm just saying...if it keeps my mascara from running...I'm all about it!

Green Peppers-Alright...so green peppers really don't pose much threat other than once again chopping up your finger. I use frozen chopped green pepper too! Works for me...there is nothing cute about walking around with your kids "Dora" band-aids all over your hands!

Garlic- Okay, so I occasionally use whole garlic...but many times if I am trying to cut down on a time (that requires the garlic to be minced, crushed etc., I just use jarred minced garlic. You can get a HUGE jar of it for no more than $6 at Wal-mart. Be sure and check the directions on the back...I have found several different brands have different amounts that equal a clove.

I have all of these things in my kitchen at all times. When I am running low, I go ahead and replace them the next time I am at the store. Generally, I am only buying a new package of onions or green peppers every 3 weeks or so. You cut down on produce going bad, throwing out what you don't need, and about 5 minutes of prep time! The cost isn't anymore than buying a couple onions or green peppers (about $2 a bag.)

Hope those tips give you a little bit of time to relax...remember the kitchen doesn't have to scare you!

Baked Chicken & Cheese Risotto

Makes: 4 Servings
Prep: 10 Minutes
Bake: 45 Minutes
Stand: 45 Minutes

Ingredients:
1 can Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup mozzarella cheese
3 TBSP grated parmesean
1 1/2 cups frozen mixed veggies
2 boneless, skinless chicken breasts (cooked and cut in cubes)
3/4 cup uncooked Arborio or regular long grain white rice

1. Stir the soup, water, milk, mozarella cheese, parmesean cheese, vegetables, chicken and rice in a 13x9 (3qt) shallow baking dish. COVER
2. Bake at 400 for 35 minutes, stir.
3. Bake for 10 minutes more or until hot and the rice is tender. Let stand for 5 minutes.

Blackbean, Corn & Turkey Chili

MAKES 6 SERVINGS
PREP: 5 MINUTES
COOK: 45 MINUTES

INGREDIENTS
1 tablespoon vegetable oil
1 pound ground turkey
1 large onion, chopped (about 1 cup)
2 tablespoons chili powder
1 tsp ground cumin
1 tsp dried, crushed oregano leaves
½ tsp ground black pepper
¼ tsp garlic powder
1 ¾ cups Chicken broth
1 cup Pace chunky salsa
1 tablespoon sugar
1 can (15 oz) blackbeans, rinsed and drained
1 can (16 oz) whole kernel corn drained.

1. Heat the oil in a 4-qt saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until the turkey is well browned, stirring frequently to break up meat.
2. Stir the broth salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
3. Cover and cook for 30 minutes, stirring occasionally.

Organizing Your Recipes!

Alright ladies!  Before I get started posting recipes...you should all know the best way to organize them.  I finally started doing this after scouring countless cookbooks, google-ing and searching everywhere for that recipe that my husband loves.  Here's what I did and its super simple!

Get yourself a cheap three ring binder.  You can find them just about anywhere for about $2 or less.  Then pick up a package of dividers.  I like to use the plastic dividers...because afterall...this thing sits in my kitchen...and messes happen!  I have my dividers labeled as follows:  Chicken, Beef, Pork, Crockpot, Fish, Soups/Chili's, Sides, Desserts, Other.  You can add to/delete any of these according to your families tastes!

Once you get a recipe you absolutely LOVE...print it out...punch some holes in it...and stick it in the corresponding section.  Let me tell you...this has cut down on tons of time finding recipes.  I only put the keepers in the book!  Hope it works for you!

Welcome!

Hey Ladies!

Grab a cup of coffee, tea or pop...because this the place you can go to relax. The idea for this blog started out with people asking me for my recipes...asking me how I manage to cook such yummy meals with 2 kids under the age of 3. Well...I will fill you all in on my secrets both cooking related and not! Be sure and tell me what YOU want to see mamas!

Be patient as I get things up and running...I have several weeks of catching up to people's requests! :)