Thursday, December 27, 2012

Chicken Parmesan Redone

I did this recipe in the beginning of my blog and decided I should remake it with step by step pictures. It was honestly one of the best Chicken Parmesan meals that I have had.


  • 4 chicken breasts (pounded to same size)
  • 2 eggs
  • 1 cup of Italian style bread crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 bag of shredded Italian Cheese
  • 2 Jars of your favorite pasta sauce
  • Italian Seasoning
  • Salt for seasoning

  1.  Preheat oven to 400 degrees
  2. In 1 medium sized bowl place your eggs 
  3. In another medium sized bowl add your bread crumbs and Parmesan cheese

  1. Dip your chicken into the eggs and get rid of any excess drips and then dip into bread crumbs

  1. Once your chicken is coated set aside
  1. In a large pan add your olive oil and warm oil
  2. Once oil is warmed add your coated chicken and cook for 4 minutes on each side 

  1. In a casserole dish cover with sauce
  2. Place your chicken on top of sauce
  3. Top with Italian seasoning.
  4. Top with more sauce
  5. Sprinkle with cheese and place in oven for 10-12 minutes or until cheese is melted.

Final Product

Friday, December 21, 2012

Mini Mexican Pizzas

There are days when I crave Mexican and last night was one of those nights.  I do get tired of tacos and am always looking for ways to change it up.  I found these on the website punching fork and knew I had to try them.  These were really easy and fast to make, and there were no leftovers because we couldn't stop eating them!


  • 4-5 large tortillas (cut into circles)
  • 1 cups of salsa
  • 1 cup of re fried beans
  • 1 packet of taco seasoning
  • 1 pound of ground beef
  • 2 tablespoons of onion powder
  • 1/2 bag of shredded Mexican cheese

  1. Preheat oven to 425 degrees
  2. Place your ground beef in a large pan, add your onion powder and cook beef till brown.

  1. While meat is cooking cut your tortillas into circles (I used a cup to trace my circle)

  1. Once meat is cooked add the rest of your ingredients except the Mexican cheese
  2. Spray a muffin pan well with cooking oil to prevent sticking.
  3. Place your tortillas in greased muffin pan
  4. Add 1 tablespoon of your mixture to the tortillas

  1. Top with Mexican cheese
  2. Bake for 12-15 minutes or until cheese is melted

  1. Let cool for 5 minutes and remove with fork.
Final Product

Thursday, December 20, 2012

Skinny Baked Potato Soup

I have to start off with saying that this is my favorite soup that I have made this far.  I found the recipe on +Skinnytaste Gina. I made a little bit of change, but her ideas are awesome you need to check them out!  I doubled the recipe so I would have leftovers, and it was such a great idea.  This was definitely one of the easiest potato soups to make, one of the fastest and definitely the best tasting.  I have to say that everyone was hesitant about the cauliflower but NO ONE could taste the difference, so it was better for you as well!

Please feel free to comment I would love to hear feedback!


  • 2 large red potatoes washed (I leave the skin on but feel free to peel them)
  • 1/2 bag of frozen cauliflower
  • 1.5 cups of chicken broth
  • 1.5 cups of non fat milk
  • 2 tsp of salt (or more or less for taste)
  • 1 tsp of pepper (or more for taste)
  • 1/2 cup of light sour cream
  • 1 cup of shredded sharp cheddar cheese
  • 2 tablespoons of onion powder
  • 2 tablespoons of garlic powder
  • 2 tablespoons of whole wheat flour (I used this to make my soup thicker because I prefer thick soup)

  1. Pierce potatoes all around with fork and microwave for 5 minutes.  Turn potatoes around and microwave for 2 more minutes or until potatoes are tender.  Cool potatoes.
  2. Place your cauliflower in a microwave safe dish and cook according to package directions.
  3. Once cauliflower is cooked, dice your potatoes and add your cauliflower and potatoes to a large pot.
  4. Add all of your ingredients except the flour and sour cream,  on medium heat bring to a boil
  5. Once boiling get a potato masher, and mash your cauliflower and potatoes till there are no large chunks.
  6. Add your sour cream and cook on low for another 5-10 minutes
  7. If your soup is not thick enough add flour, and let cook till thickened.
  8. Enjoy!
Final Product

Tuesday, December 18, 2012

White Pizza Dip

It was football Sunday, and I didnt work so I decided to make  a dip that I have been wanting to make for a while.  I made pizza dip a little bit ago, and that was a huge hit and I was excited to try this.  I have to say this has been my favorite dip I have made.  It was really easy, and it was different then any other dip.  This will definetely become my new dip to bring.


  • 1 block of cream cheese softened
  • 1 pint of grape tomatoes halved
  • 1 bag of mixed shredded italian cheese
  • 3 tablespoons of garlic powder
  • 1/4 cup of grated Parmesan cheese
  • 3 tablespoons of italian seasoning
  • Olive oil 
  • Salt
  1.   Preheat oven to 400 degrees
  2. Line a pie pan with aluminum foil and place your tomatoes on the baking sheet
  3. Sprinkle your tomatoes with olive oil, and salt and bake for 20 minutes 

  1. While your tomatoes are roasting mix together your cream cheese, italian seasoning, garlic powder and half of your Parmesan cheese.
  2. Remove your tomatoes and stir in with cream cheese.
  3. Spread mixture into the bottom of a pie dish
  4. Sprinkle with the remaining Parmesan cheese, and the shredded Italian cheese
  5. Bake for 15-20 minutes or until cheese is golden brown

Final Product

Monday, December 17, 2012

Chicken Pockets

I love making meals with crescent rolls, because they are super easy to make and taste awesome.  They are great meals when you have a late night and want to throw something together fast.  This meal is definitely one of my favorite crescent roll recipes and will be making them again very soon.


  • 3 ounces of cream cheese, softened
  • 1/2 pound of chicken, cooked and shredded
  • 1 tablespoon of onion powder
  • 2 garlic cloves, minced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 tablespoons of milk
  • 1 package of crescent rolls
  • 1 tablespoon of butter, melted
  • Italian bread crumbs for topping

  1. Pre-heat your oven to 375 degrees
  2. Cook your chicken.
  3. While your chicken is cooking make sure your cream cheese and butter is softened
  4. Once chicken is fully cooked, add your cream cheese, butter, chicken, onion powder, garlic, salt, pepper and milk.  Mix well until mixture is smooth.
  5. Lay your crescent rolls on a back sheet, and place about a tablespoon of mixture into the middle of each roll.
  6. Fold your crescent rolls, to keep mixture in.
  7. Sprinkle your folded crescent rolls with bread crumbs.
  8. Bake for 11-13 minutes, or until golden brown
Final Product

Thursday, December 13, 2012

Easy Chicken Sausage Toasts

The other night I had a crazy night at both jobs and was just looking for the easiest, and cheapest thing I could make.  I checked my fridge and the only thing we had was some cheese and chicken sausage.  I decided to grab some bagels and make something up.  These were under 5 dollars to make, they were super easy and they tasted great.  This is definetely a recipe that can be used with many different ingredients.

Ingredients (for 3 people)

  • 3 plain bagels
  • 6 slices of american cheese (or your cheese of choice)
  • 1 pack of 3 Cheese chicken sausage
  • Garlic powder for topping
  • Olive oil

  1. Preheat oven to 350 degrees
  2. Separate your bagels and place them on a baking sheet, bake for about 7 minutes until they are lightly toasted

  1. While bagels are toasting cook your sausage in oil until lightly browned.

  1. Remove bagels from oven and place sausage on top of bagel.

  1. Sprinkle some garlic powder on top of sausage.
  2. Top with your american cheese (we ran out of american and used some sharp cheddar)

  1. Place in the oven for about 5-8 minutes or until cheese is completely melted


Tuesday, December 11, 2012

Easy Ground Turkey Skillet

I have been trying to not eat that much red beef and start buying ground turkey instead.  I got a really good deal on ground turkey recently and decided to look for recipes.  I found a recipe that was chili put in skillet form and I had to try it.  It is actually from the Jenny-o website, and I just added a couple of things.  This was really easy to make, and it had the same taste of chili just a lot less time consuming to make.


  • 1 pound of ground turkey
  • 1 15 oz can of Hormel chili
  • 2 large potatoes diced
  • 2 tablespoons of celery salt
  • 1 small onion chopped
  • 1 can of chicken broth
  • Rice to serve over
  • Pepper to taste

  1. In a large pot cook your ground turkey till browned
  2. Add your chili, beans, pototoes, celery, onion, chicken broth and pepper and bring to boil.
  3. Once boiling, reduce heat and let simmer for 20-25 minutes
  4. While simmering, cook your rice accordig to directions
  5. Serve over rice.
Final Product

Sunday, December 9, 2012

Pizza Soup

I love pizza, and so does everyone else that eats dinner with us.  It is expensive however to order pizza, on a college budget.  I saw a crock-pot recipe for pizza soup and I knew I had to try something like it.  This was really good and made A lot... and it was a lot cheaper then buying a pizza.


  • 1 box of elbow macaroni
  • 1/4 pound of deli pepperoni
  • 1 15 oz can of diced tomatoes with basil
  • 1 15 oz can of pizza sauce
  • 1 can of condensed tomato soup
  • 2 cups of water
  • 2 garlic cloves minced
  • 2 tablespoons of Italian seasoning
  • 1/2 cup of chopped onions
  • Mozzarella, or Parmesan cheese for topping

  1. In a large pot add your pizza sauce, tomato soup,  water and diced tomatoes and bring to a boil.
  2. In a separate pot boil your water for pasta, and cook pasta according to directions.
  3. Once your tomato mixture is boiling, reduce heat and let simmer for 15 minutes
  4. Add your pepperoni, garlic Italian seasoning and onions and cook for another 10 minutes
  5. Add your pasta to the mixture and stir well
  6. Serve and top with your mozzarella cheese.
Final Product

Thursday, December 6, 2012

3 Cheese Italian Sausage Stirfry

I am trying to use up all of the meat that I have in the freezer before I have to grocery shopping again...and I had some Johnsonville 3 cheese sausage left.  I wanted to make something fast, and something that I had all the ingredients for.  This recipe was super easy to make, it took about 30 minutes total and was delicious.


  • 1 package of Johnsonville 3 cheese italian sausage
  • 1 stalk of celery chopped
  • 1 small onion chopped
  • 1 tablespoon of oil
  • 2 cloves of garlic minced
  • 2 cups of water
  • 2 cups of brown rice
  • 1 15 oz can of diced tomatoes
  • 1/2 tsp of thyme

  1. In a large pan add your oil, celery and onions and sautee until tender.
  2. Once tender add your sausage and garlic and cook for about 2 more minutes
  3. Add the rest of your ingredients, mix well and bring to a boil.
  4. Once boiling, reduce heat and simmer for about 15 minutes until rice is tender
  5. Serve!
Final Product

Tuesday, December 4, 2012

Potato Sausage Casserole

My boyfriend is definetley and meat an potato type of guy.  He could eat potatoes for breakfast lunch and dinner. Everyone in our house actually loves potatoes.  I found this recipe off of Johnsonsville Sausage website.  I tweaked it a little and it turned out great.  I was a little confused though because I thought it would be like a casserole and it came out more of a soup consistency.  I think next time I would add more potatoes, or maybe serve it over rice.


  • 3 Large white pototes diced
  • 2 cups of shredded velvetta cheese
  • 1 cups of shredded sharp cheese
  • 1 pound of Johnsonsville Smoked Italian Sausage
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp pepper

  1. Preheat oven to 350 degrees.
  2. In a large pot boil water, once boiling add your potatoes and let cook for 15-20 minutes until potatoes are tender
  3. In a frying pan add your sausage and cook for about 15 minutes, or until sausage is LIGHTLY browned
  4. Once your potatoes and sausage are cooked mix them together and set aside.
  5. In pot add your butter, milk, flourm, velvetta cheese,  and salt and pepper stir continuously till your cheese is melted, and your mixture thickens
  6. Once your mixture is done transfer your sausge and potato mixture to a casserole dish.
  7. Pour your cheese sauce over mixture.
  8. Top with your sharp shredded cheese
  9. Bake for 30 minutes, or until golden brown on top.
Final Product (it was really hard to get a good picture after serving because of the consistency)

Monday, December 3, 2012

Easy Taco Dip

I know there are so many different varieties out there of taco dip, and they all taste different. The people eating my dip are very picky with what they like so it was hard to find a taco dip taht everyone agreed on.  I made this last night for football Sunday and it was a huge hit.  Everyone loved it, and it was a lot easier to make then most of the other dips out there.


  • 1 block of cream cheese softened
  • 1 can of refried beans
  • 1 cup of shredded lettuce
  • 1 cups of shredded mexican cheese
  • 1 package of taco seasoning
  • salsa

  1. Preheat oven to 350 degrees
  2. In a pie pan layer the bottom of your dish with the refried beans
  3. In a bowl mix your cream cheese and taco seasoning.
  4. Spread cream cheese mixture on tope of refried beans
  5. Place salsa on top of cream cheese
  6. Place your lettuce on top of salsa
  7. Place  shredded cheese on top of lettuce
  8. Place in oven for about 5 minutes until cheese is melted
  9. Let cool and serve!
Final Product

Wednesday, November 28, 2012

Meatball Sandwich Casserole

One of my favorite foods I have to say is homemade meatballs.  I love meatball sandwiches but sometimes want to switch it up.  I found a recipe on pinterest when I first started for a meatball sandwich casserole. I completely forgot about it until I saw the picture.  I decided I would try and make it up and it turned out really good.  It was a big hit with everyone who ate it. 


For meatballs

  • 1 pound ground turkey (or ground beef)
  • 1 egg
  • 1 cup of Italian bread crumbs
  • 1 tablespoon onion powder
  • 1 tablespoon minced garlic
For Casserole

  • 1 loaf of french bread (sliced)
  • 1 bag of frozen chopped onions and peppers
  • 1.5 cups of your favorite spaghetti sauce
  • 1.5 cups of mozzarella cheese

  1. Preheat your oven to 350 degrees
  2. Combine your meat in a medium size bowl and mix well.
  3. Form into balls and over medium high heat brown your meatballs.
  4. Once your meatballs are done cooking add your onion and pepper mixture to the same pan and saute for about 5 minutes.
  5. Once tender add your sauce and meatballs and mix till everything is covered with sauce. (If you need more sauce add some so the mixture does not get dry)
  6. Cut your french bread in slices and brush your bread slices with olive oil
  7. Layer your bread in a casserole dish overlapping pieces where necessary
  8. Add your meat mixture covering as much of the bread as possible
  9. Bake for 20-25 minutes or until bread is golden brown
  10. Remove from oven, add your mozzarella cheese and bake for another 5 minutes until your cheese is melted.
  11. Enjoy =)
Final Product

I would love some comments!

Tuesday, November 27, 2012

Sunday Football Cheese Ball

This Sunday was not only football Sunday but also my brothers birthday.  This recipe came from a family friend years ago and has become my party staple.  There is NEVER any leftover and I usually get asked to make 2.  I put this on the table and within 10 minutes it was completely gone.  It is simple and absolutely delicious. 


  • 2 blocks of cream cheese softened
  • 1 package of buddig dried beef (chopped finely)
  • 2 tablespoons of onion flakes
  • 2 tablespoons of worchestire sauce
  • 1 tabespoon of season all
  • 1 cup of chopped walnuts
  • 2 tablepspoons parsley

  1. Stick your cream cheese in the microwave for about 30-40 seconds, or untill soft enough to stir
  2. Chop up your dried beef and add to your cream cheese.
  3. Add your onion flakes, worchestire sauce and season all to the cream cheese and mix well
  4. Once completely mixed lay out a large sheet of seran wrap and place your cream cheese in the middle.
  5. cover the cream cheese mixture and form into a ball
  6. Place in the fridge for about 1-2 hours or the freezer for 30 minutes
  7. While the ball is in the fridge mix your walnuts and parsley together.
  8. Take your ball out of the fridge and roll in the mixture till completely covered
  9. Serve with crackers!
Final Product

Monday, November 26, 2012

Buffalo Chicken Roll Ups

Here is another delightful buffalo chicken recipe.  I had to work late all last week so I was really looking for meals that were fast, easy and delicious to make, and this definitely qualified.  All together it took less then 10 minutes to prepare and less then 15 minutes to cook.  This is perfect for a quick dinner, or you could even make these as an appetizer.  Please feel free to comment with any suggestions or comments =)

  • 12 egg roll wrappers (these are located in the produce aisle by the bagged lettuce)
  • 1/2 cup of sharp cheddar cheese
  • 1 pound of cooked chicken shredded
  • 1 cup of hot sauce
  • Cooking spray
  • Ranch/ blue cheese for dipping
  1. Preheat oven to 400 degrees
  2. If you do not already have cooked chicken, place your chicken in a pan with about 1 inch of water and let boil for about 15 minutes (turning sides to not burn)
  3. Shred your chicken finely and add to a medium bowl
  4. Add your hot sauce and cheddar cheese to the chicken and mix well (you may add less or more hot sauce depending on how spicy you like them, these were pretty spicy)
  5. won ton wrapper and place a heaping spoonful on the middle of the wrapper.
  6. Wrap your won ton, following the instructions that are listed on the package
  7. Place your roll ups on a well greased cookie sheet and spray both sides of roll upwell with cooking spray.
  8. Place your roll ups in oven for 10-15 minutes or until the tops are golden brown
  9. Serve with dressing
Final Product

Comments welcome!

Sunday, November 18, 2012

Chicken Pot Pie Soup

It is getting to be that time of year... soup weather.  I saw a recipe on the blog skinny taste for chicken pot pie soup and knew that I had to try it.  I doubled the recipe because I wanted to have leftovers for lunch.  The prep time was a little long but well worth the wait.  Let me know if you have any feedback and would love comments!


  • 1/4 cup of whole wheat flour
  • 2 cups of water 
  • 1 celery stalk
  • 1/2 medium onion
  • 4 cups of non-fat milk
  • 2 tsp of chicken bullion granules 
  • 1/2 tsp of pepper
  • pinch of thyme
  • 10 oz frozen vegetables
  • 2 potatoes diced
  • 16 oz of cooked chicken diced
  • 1 cup of sharp cheddar cheese 

  1. In a medium bowl whisk together 1/2 cup of water and your flour... set aside
  2. In a large pot add the rest of your water and your milk and bring to a boil (this will take about 15-20 minutes)
  3. Once the liquid is boiling add your celery, onion, chicken bullion, pepper, thyme and frozen veggies and return to a boil.
  4. Cover partially and let simmer for about 20 minutes or until veggies are tender.
  5. Once veggies are cooked uncover and add your potatoes.
  6. Let simmer for another 10-15 minutes until potatoes are tender.
  7. Add your chicken and flour mixture and whisk till thick.
  8. Add your cheddar cheese and let sit for 2-5 minutes
  9. Serve with rolls 
Final Product

Thursday, November 15, 2012

Black Bean Quesidillas

As you all can tell I really love black beans, and quesidillas.  My boyfriend can really do without black beans, so he went home for a couple days and I decided it was the perfect time to try this recipe.  This recipe was so easy, and the taste was absolutely delicious.  If you love black beans, this is definitely an easy and perfect recipe for you!  This made 3 quesidillas so if you need more than that just double the recipe!  I ordered a new charger for my camera so my pictures should be back up to par in no time =).  Feel free to leave any comments and suggestions!!

  • 1 15 oz can of black beans (drained and rinsed)
  • 1 cup of pepper jack shredded cheese (this cheese gave them a nice little kick)
  • 3/4 cup of salsa
  • 6 tortillas of your choice
  • Sour cream for dipping

  1. In a medium bowl add all of your ingredients (except the sour cream) and mix well.
  2. Once mixed divide your mixture into three sections.
  3. Add your mixture to one tortilla, and place your other tortilla on top.
  4. Place on quesidilla maker for about 10 minutes.
  5. If you are using a pan spray well with cooking spray and cook each side for no more than 5 minutes.
  6. Let cool and serve!
Final Product

Monday, November 12, 2012

Garlic and Lemon Pasta with Asparagus

I am trying to eat somewhat healthier and let me tell you it gets expensive.  I have to say one of my favorite vegetables is asparagus, and it is hard to find recipes with asparagus in it.  I found a recipe for asparagus pasta and decided I would try something different.  It turned out really good.  I did have to make the asparagus on the side because some people are picky eaters. 


  • 1 pound of asparagus trimmed
  • 2 tablespoons of butter
  • 3 garlic gloves chopped or minced
  • 1 pt of non fat milk (or light cream)
  • 1 box of  whole grain penne pasta
  • 1 lemon cut into halves.
  • 1 cup of fresh Parmesan cheese

  1. In a small pot boil water and add your asparagus.  Let boil for 4 minutes.
  2. In another pot boil your water, once boiling add your pasta and cook for about 8 minutes.
  3. In a large pot melt your butter, once butter is melted add your garlic and asparagus.
  4. Sautee for 3-5 minutes.
  5. Once the asparagus is tender add your milk.  Let your mixture simmer for about 10 minutes.
  6. Squeeze one half of your lemon into your mixture. Mix well and pour over noodles.
  7. Taste the pasta and if you need more lemon add more lemon.  Add your Parmesan cheese, mix well and serve!
Final Product

Tuesday, November 6, 2012

BBQ Chicken Dip

It was another great football Sunday and that means time to try out a new dip.  This dip was super easy to make and the taste was great.  It was almost exactly the same process as making buffalo dip but with barbeque.


  • 1 block of cream cheese (softened)
  • 1 pound of chicken cooked and shredded
  • 3/4 cup of barbeque sauce
  • 1/4 cup of ranch dressing
  • 2 cups of cheddar cheese
  • 2 tablespoons onion powder

  1. Preheat oven to 350 degrees.
  2. Cook your chicken, and while chicken is cooking soften your cream cheese.
  3. Shred your chicken in a large mixing bowl and mix all of your ingredients together except cheddar cheese.
  4. Transfer to a circle baking pan and sprinkle with your cheddar cheese.
  5. Bake for 20-30 minutes or until cheese is melted.
Final Product

Monday, November 5, 2012

Amazing pork marinade and roasted vegetables

I love making a nice Sunday dinner and always try and do some sort of meat with vegetables.  I really don't eat pork a lot but I had a coupon for Hatfield pork loins and they were on sale buy one get one free and I had to get them.  I found an amazing marinade online and let the pork soak all day.  The veggies were also delicious and paired perfectly with the pork.

Ingredients for pork marinade

  • 1 Hatfield original pork loin
  • 1 cup soy sauce
  • 1 cup of water
  • 1/2 cup of sugar 
  • 3/4 cup of Worcestershire sauce
  • 3 tablespoons white vinegar
  • 3 tablespoons oil
  • 3 teaspoons onion powder
Directions for pork marinade

  1. Add all of your ingredients to a small mixing bowl.  Mix all ingredients together and continue to mix until sugar is completely dissolved.
  2. Place your pork in a freezer bag and dump your mixture on top of pork.
  3. Refrigerate for AT LEAST 30 minutes ( I marinated mine for 5 hours)
  4. Bake your pork according to directions.

Ingredients for roasted veggies

  • 1.5 pounds of new potatoes (I used red)
  • 1 pound of green beans
  • 1/3 cup LAWRY’S Mediterranean Herb and White Wine Marinade
  • 3 tablespoons of onion powder
  • 1 tablespoon of garlic powder
  • 3 tablespoons of grated Parmesan cheese
Directions for roasted veggies

  1. Trim and wash your green beans and place in a large mixing bowl.
  2. Cut your potatoes into cubes and add to your green beans.
  3. Add your marinade and the rest of your ingredients and mix well.
  4. Cover a baking sheet with foil and spray with cooking spray.
  5. Place your veggies on baking sheet 
  6. Bake at 400 degrees for 30-40 minutes or until potatoes are fork tender.
Final Product

Sunday, November 4, 2012

Spinach Burgers

I have to say spinach is probably one of my favorite foods.  I can eat it any way at all I just really enjoy spinach.  I have am trying to make more veggie like things for dinner at least for me and my roommate and this was DELICIOUS. If you are looking to make these in place of regular burgers this recipe only makes 2 burgers.


  • 1 box of frozen spinach thawed and drained very well
  • 2 egg whites
  • 1 egg
  • 1 tablespoon of onion powder
  • 1/2 cup of shredded cheddar cheese (I think next time I would use Parmesan cheese)
  • 1/2 cup of bread crumbs
  • 1 tablespoon of garlic powder

  1. In a large mixing bowl add your drained spinach
  2. Add your egg whites,egg, garlic powder, cheese, breadcrumbs and garlic powder mix very well.
  3. Once mixed separate mixture into two patties or 4 smaller ones if you are not planning on placing them on buns.
  4. Spray a large pan with cooking spray and cook your patty for 4-6 minutes on each side
  5. Serve on a bun or eat plain.
Final Product

My Taste Tester

Saturday, November 3, 2012

Buffalo Chicken Chili

I must say that chili is one of my favorite foods and have made quite a few since starting my cooking blog.  I saw a couple pins going around pinterest for buffalo chicken chili and knew that I had to make it.  This was so delicious, the only thing was it didnt make us much as I thought, so next time I would probably make more.  I will be making this again for sure!  I took the recipe from


  • 1 pound of chicken ground or cut into really tiny pieces
  • 1 Tablespoon of oil
  • 1 small onion chopped
  • 1/2 cup of celery chopped
  • 1/2 cup of carrots chopped
  • 2 tablespoons of garlic
  • 1 tablespoon of cumin
  • 1 cup of beer 
  • 1 15 oz can of diced tomatoes
  •  1 15oz can of cannellini beans
  • 1 tablespoon paprika
  • 1 tablespoon of cayenne pepper (use 1 teaspoon of you do not like it spicy)
  • 1 teaspoon of oregano
  • 1 cup of hot sauce

  1. Cook your chicken and place aside.
  2. Heat your oil in a large pot and add your onions, celery and carrots.  Cook for about 10-15 minutes or until veggies are tender.
  3. Add your garlic and cumin and cook for another minute
  4. Add your beer and deglaze your pot.
  5.  Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve with blue cheese or ranch
Final Product

Tuesday, October 30, 2012

Fiesta Dip

I haven't posted a Sunday night football dip in sometime because of things being crazy.  I did make one this Sunday and it was based off something that my mom used to make when I was little and I made it with a little twist.  It was delicious and was a big hit with everyone.

  • 1 cup of frozen corn (thawed out)
  • 1.5 cups of mild salsa (or the salsa of your spiciness)
  • 1 cup of sour cream
  • 1 cup of shredded Mexican cheese
  1.  Preheat oven to 375 degrees.
  2.  Mix all of your ingredients together and transfer into a pie dish or circle casserole dish
  3. Top with mexican cheese and bake for 20 minutes or until cheese is melted.
  4. Let sit for 5 minutes and enjoy!
Final Product

Sunday, October 28, 2012

Cowboy Meatloaf

As you guys can probably see I love meat loaf... as do the others who usually eat with me.  We are due to be getting hit my the hurricane in a couple hours and had a lot of food we wanted to use.  I had extra potatoes, cheese and ground beef and decided why no make cowboy meatloaf.  I actually heard of the recipe from the back of an ore ida back and knew I had to try it.


  • 1 pound of ground beef
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of barbeque sauce
  • 3/4 cup of italian bread crumbs
  • 1 egg
  • 1 tablespoon of onion powder
  • 1 teaspoon of cajun pepper
  • 2 cups of mashed potatoes (or you can use one box of instant mashed potatoes
  • 1 cup of shredded italian cheese
  1. Preheat oven to 325 degrees
  2.  In a bowl add your ground beef, worcestershire sauce, barbeque sauce, bread crumbs, egg, onion powder and cajun pepper.  Mix well.
  3. In an 8x8 pan place your meat and spread out on bottom of pan.
  4. Bake for 15-20 minutes or until cooked through.  Remove from oven and place your oven on broil.
  5. While your oven is heating place your mashed potatoes on top of meat.
  6. Top potatoes with your cheese.
  7. Place in broiler for 3-5 minutes or until cheese is golden brown.
Final picture before cut

Final picture after cut

Tuesday, October 23, 2012

Vegetable Chowder

There is nothing better on a rainy cold day then a nice hot bowl of soup.  I really am not a big fan of soups made of broth... I am much more a chowder person.  I saw a recipe going around for vegetable chowder and had to try it.


  • 1 cup of chopped carrots
  • 1/2 cup of chopped onions
  • 2 sticks of celery chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons of butter
  • 4 cups of chicken broth
  • 2 large russet potatoes diced
  • 3 tablespoons of whole wheat flour (if using regular flour I would start with one tablespoon)
  •  1/2 cup of water
  • 2/3 cup of milk
  • 2 cups of broccoli cut into small pieces
  • 2 cups of shredded sharp  cheddar cheese

  1. In a large pot over medium high heat melt your butter.
  2. Once butter is melted add carrots, onions and celery.  Saute for about 3 minutes until vegetables are tender.
  3. Add your garlic and cook for another 2 minutes.
  4. Add your chicken broth and potatoes and bring to a boil.
  5. Once boiling cook until your potatoes are tender (about 10 minutes)
  6. Once potatoes are cooked in a separate bowl mix your flour and water and add to your pot.
  7. Simmer on medium low heat for about 10 minutes.
  8. Add your broccoli and mile and let simmer for another 5 minutes (or until broccoli is tender)
  9. Add your cheese and stir till cheese is combined.
  10. Enjoy!
Final Product

Thursday, October 18, 2012

Pizza Bread

I am really looking for some really easy meals for those nights that I work both jobs.  I decided that I would try a homemade pizza bread.  It was absolutely delicious and it took 15 minutes to prep AND cook.  This was also very cheap and you could do a lot of different things with it.


  • 1 large loaf of frozen garlic bread
  • 1 package of pepperoni 
  • 1cup of mozzarella cheese
  • 1 tablespoon of italian seasoning
  • Pizza sauce for dipping

  1.  Preheat oven to 400 degrees
  2. Slice your garlic bread in pieces
  3. On each piece place 2 slice of pepperoni
  4. On top of pepperoni sprinkle your cheese.
  5. On top of cheese sprinkle Italian seasoning
  6. Bake for 10 minutes or until golden brown
  7. Serve with pizza sauce
Final Product

Tuesday, October 16, 2012

Vegetarian Stuffed Cabbage

I know it has been a little since I posted but I recently started a full time job so I am getting used to working all the time and having time to cook.  This weekend I went home which means I got to cook with my mom.  My mom and me have very similar tastes and it is great to come home and cook.  My mom found this recipe for stuffed cabbage and it was vegetarian.  Growing up we always had stuffed cabbage so we were really excited to try this recipe.  I have to say that I like this BETTER than the traditional meat filled cabbage.


  • 1 carton of button mushrooms chopped finely
  • 1 cup diced zucchini copped finely
  • 3/4 cup finely chopped green pepper
  • 3/4 cup finely chopped red pepper 
  • 1 cup vegetable broth
  • 1/2 cup Bulgar
  • 1 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1 large cabbage
  • 6 tablespoons of Parmesan cheese
  • 2 teaspoons of lemon juice
  • 1 can tomato sauce

  1. Preheat oven to 400 degrees.
  2. Cook cabbage in a large pot filled with boiling water.  Continue to cook the cabbage till leaves begin to fall off.  Remove 8 leaves and set aside.
  3. In a large pan combine your first 10 ingredients and bring to a boil.  Once boiling let simmer for 5 minutes and set aside to let cool.
  4. Cut the thick vein in the cabbage in a v shape and set aside.
  5. Stir 4 tablespoons of Parmesan cheese and your lemon juice into your vegetable mixture.
  6. Place half of your tomato sauce on the bottom of baking dish.
  7. Place a heaping amount of mixture in the middle of the cabbage.
  8. Fold sides of cabbage over and roll cabbage to filling is enclosed and place in casserole dish.
  9. Place the rest of your sauce on top of the rolled cabbage (we added more sauce to the top of the cabbage)
  10. Bake for 15 minutes and sprinkle with the remaining Parmesan cheese.
Final Product

Saturday, October 6, 2012

Pizza Mushrooms

It's finally fall and I am so happy for all the fun fall things to come.  This weekend my whole family came up and we did this awesome cornmaze and then I decided to make dinner.  My mom does not like meat and my brothers are really picky.  I decided to make buffalo chicken pasta (from my earlier posts) and make stuffed mushrooms.  It had all the ingredients of pizza but without the bread and oh my were they delicious.


  • 6 plum tomatoes diced
  • 8 cloves of garlic minced
  • 1/2 cup of chopped onions
  • 2 tablespoons of basil
  • 12 mini Portabella mushrooms with stems cut off.
  • 1 cups shredded asaigo cheese 

  1. Pre-heat to 400 degrees
  2. In a large pan saute your garlic, onions and tomatoes for about 5-7 minutes
  3. Add your basil and stir and cook for about 3-5 more minutes
  4. While cooking cut your stems off and place in a sprayed casserole dish
  5. Fill each mushroom with the tomato mixture (you may have some leftover)
  6. Top the mushrooms with your asaigo cheese 
  7. Bake for 12 minutes.
Final Product

Thursday, October 4, 2012

Cajun jambalaya pasta

Ruby Tuesday's is one of my favorite restaurants for cheap, delicious meals (and of course their salad bar.)  My boyfriend absolutely loves their Cajun jambalaya pasta.  I really like jambalaya and knew I had to try and make it.  I found no recipes for the one for Ruby Tuesdays, I tried a little of my own thing and it turned out really good.  It was a little spicier then the one for Ruby Tuesdays but delicious all the same!


  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 pound shrimp peeled
  • 1 pound hot italian sausage
  • 12 oz. fettuccine pasta
  • 2 tablespoons of oil
  • 1 15 oz can of diced tomatoes
  • 1 frozen bag of mixed peppers
  • 2 tablespoons of onion powder
  • 1.5 cups of chicken stock
  • 1 tablespoon cornstarch 
  • 2 tablespoons of white wine

  1. In a bowl combine black pepper, cayenne pepper, paprika and garlic powder
  2. Boil your water, and add pasta when boiling.
  3. Heat your oil over medium high heat
  4. Cut your sausage into bite size pieces, sprinkle with 1/3 of seasoning and add to oil.
  5. Cook for about 5 minutes and add your shrimp and 1/3 of seaosing
  6. Cook for another 5 minutes and remove meat from pan
  7. In same pan add your peppers and tomatoes cook for about 10 minutes or until vegetables are brown
  8. Add your meat to the peppers and add your chicken stock, wine and cornstarch.
  9. Continue to mix until slightly thick (you may need to add more cornstarch)
  10. Add your pasta, mix well, and serve!
 Final Product

Tuesday, October 2, 2012

Easy Peasy Chicken

Who doesn't love a quick, easy and delicious dinner.  Let me tell you they are my favorite!  I made this recipe tonight and it was the easiest thing EVER!  It came out nice and crunchy and the taste was AWESOME!  I made this with potatoes that I will be posting tomorrow!


  • 1 pound of boneless skinless chicken breasts (I pounded mine and split into four pieces)
  • 1/2 cup of sour cream
  • 1 cup of shredded asiago shredded cheese
  • 1 cup of italian bread crumbs
  • Cooking spray

  1. Preheat oven to 350 degrees
  2. In a large bowl or freezer bag add you sour cream and chicken mix well until the chicken is fully coated
  3. Spray a casserole dish with cooking spray and place the chicken
  4. Top the chicken with your shredded cheese
  5. Top with breadcrumbs
  6. Bake for 20-30 minutes or until the breadcrumbs are crispy (cut the chicken in half to make sure)
  7. Serve =)
Final Product