I can't believe I ate the whole thing

Cheesecake Trifle

2014-04-01T19:04:00.001-07:00

♥ Beginner

My dad believes that you're never prepared to attend a party until a trifle has been made. He right too. They not only hit the spot for flavor, combining all of our favorite things in one, but they also look really beautiful and professional. Let's be honest, it's hard to screw up a trifle.

This one just happens to include all of my children's favorite things. A spin on the traditional red, white, and blue trifle that you see around the fourth of July... this one was gone in a matter of two days. Enjoy!

What you'll need:
1 Angel Food Cake
1 Box of blueberries
1 Box of Strawberries
1 Box of Raspberries
1 Instant Jell-O Packet, Cheesecake Flavor
2 Cups of Milk
1 Cool Whip, 12 oz.
2 Butterfingers Candy Bars, crushed

How it's done:

1. Start by preparing your pudding. Make the pudding using the Jell-O packet and the milk. Set in the fridge for 10 minutes.

2.Cut the angel food cake into bite size pieces. Cut off the tops of the strawberries and quarter them. Rinse all of the fruit, and set aside.

3. Once pudding has set, remove from fridge and gently fold in the cool whip. Once combined, it's time to assemble the trifle!

4. Layer in the following order - Angel Food Cake, Fruit, Pudding mixture, Crushed butterfingers bar. Two layers, and whalah! Enjoy!

Creamy Vodka Sauce

2014-03-31T19:10:00.000-07:00

♥♥ Intermediate

If you've made the homemade Lobster Ravioli then I can only imagined you've made your way on over here looking for a great sauce to top them with. If you have no idea what I'm talking about, and you just wanted a great new pasta sauce in your catalog then you've come to the right place. (You should still check out the Lobster Ravioli here though, because they are so good.) This sauce can be used with any pasta, and tastes terrific!

What you'll need:
1 Oz. Vodka
1 Cup Marinara Sauce
1/2 Cup Heavy Cream
1 Cup Grape Tomatoes, Quartered
2 Tbsp. Butter

Alternative (I suggest this with the Lobster Ravioli) Add:
1/2 Cup Seafood Broth
1 Cup Peeled & Deveined Shrimp, Cooked and Quartered

How it's done:

1. In Saute Pan, add Vodka and burn off the alcohol. Add Marinara, Heavy Cream, and grape tomatoes. Stir and heat through. Add Butter and stir to incorporate. Simmer for 3-5 minutes.

If you're making the variation - In saute pan, cook shrimp until warm, add vodka and burn off alcohol. Add remaining ingredients including the seafood broth, and simmer for 3-5 minutes.

Lobster Ravioli, Homemade

2014-03-31T18:55:00.000-07:00

♥♥♥ Advanced

I don't know about your family, but mine is part Italian and we're serious about our Pasta. I mean, my maiden name is Vivona for heaven-sake. We don't let a week go by without having SOMETHING made of semolina flour. And last week was no exception.

My mom and I were at work last week, working our tails off (anyone need a Realtor? Anyone? Bueller?) and we stopped to grab some brain food before we collapsed. Occasionally we'll get gift cards from vendors in a hope that we'll send them more business, and we had one for a local restaurant that we needed to use. After going through their menu online we settled on a Lobster Ravioli in a Creamy Vodka Sauce. It was delicious. Blow your mind good. But at the same time, seemed so simple and refined.

That's when it hit me. I have to make this. Now. Right now.

Okay, not right that minute because I was waist deep in work, but it definitely made its way onto my menu for the following week.

If you've been following the blog or very long, then you know that I usually like to try and find meals that don't take more than 30 minutes in the kitchen (because who has the time?), so if you're looking for another quick recipe you'll want to skip this one. It doesn't take a lot of hard work, just time... I found that it was perfect for a Sunday afternoon when everyone was napping after church. The house was quiet, and I didn't have anyone on my heels yelling, "hold me!"

FYI - You can't buy Lobster Ravioli in the frozen food section. Trust me, I looked. So you'll have to make it (or order out) if you get a hankering. I suggest making a double batch and freezing the extras for later.

What you'll need:

For the Filling -
1 Tbs. Olive Oil
2 Cups Lobster Meat, Cooked - Chopped roughly (I used the pre-packaged Lobster Meat from my local grocery store)
2 Pinches of Parsley
1/2 Lb. Ricotta Cheese
3-4 Tbs. Parmesan Cheese (You know I went crazy overboard with this one.)
Pinch of Salt & Pepper

For the Pasta Sheets-
1 Cup Semolina Flour
1 Cup All-Purpose Flour (You can use a wheat flour if you would like)
2 Large Eggs
1 Tbsp. Olive Oil, Extra Virgin

How it's done:

1. Start by making your pasta dough. Sift the flours together, and add them to your kitchen-aid mixing bowl. Add in the eggs and oil, and a Tbsp. of water. Using the dough hook or paddle attachment, mix on 2 for several minutes. Dough should look crumbly. Turn off mixer, and squeeze dough together with your hands. If dough forms a soft ball, turn it out onto the counter and kneed for 10 minutes. *If dough feels to dry, add 1 Tbsp. of water and mix for another minute. Repeat as necessary.

2. After kneading, wrap dough ball tightly in plastic wrap and set in the refrigerator for 30 minutes to chill.

3. For the filling - Add Olive Oil, Lobster Meat, and Parsley to a skillet on Medium Heat. Once warmed, remove from the heat and add the Ricotta and Parmesan Cheeses. Combine well, and season with salt and pepper to taste. Set Aside.

4. After dough has chilled, remove from refrigerator and knead for another 5-10 minutes. Pasta should feel silky and all of the graininess of the flour should be gone. Cut in half and roll into a large rectangle. Get the dough as thin as you can without tearing - as it sits on the counter it will tighten back up. Cut into ravioli squares or circles.

5. Take half of your ravioli squares and add 1 Tbsp. of filling to them. Brush the edges with egg wash, and then seal with another pasta sheet. Press edges firmly, and press with fork if needed. (If they aren't well sealed, they will open back up in the water while boiling.)

6. Lay all of your finished ravioli on a cookie sheet (do not let them touch each other) and place them in the freezer. I layered wax paper between them so that I could get more in the freezer. Freeze them for 1 hour, then put them in a large freezer bag, label and freeze.

7. To cook immediately: Cook the ravioli in a pot of boiling water for 7-8 minutes, until they float up.

If you're interested in making the Creamy Vodka Sauce that goes with them, check it out here!

Peanut Butter S'mores Cookies

2014-03-13T14:18:00.001-07:00

♥ Beginner

I've been posting so much "real food" lately, and have been neglecting the sweets. The baking side of me has felt neglected. When my daughter came into my room this morning and said, "mommy, why don't we ever do anything fun in the kitchen anymore?" it pushed me over the edge. So off the babies went to bed, and into the kitchen we went.

I had one last cup of marshmallow fluff left (it doesn't
conform to the No-Preservatives & No-Dye program that we're on), but I needed to use it up. We just happened to have these items on hand, so we got to work creating a new cookie that tastes awesoooommmmme. If you don't like s'mores, or peanut butter, we can't be friends anymore. :)

What you'll need:
1 Box of Ritz Crackers (or similar)
1 Jar of Peanut Butter
1 Jar of Marshmallow Cream
1 Package of Chocolate chips OR Chocolate Bark

How it's done:
1. Lay your crackers flat on the counter, bottom side up. Put Peanut Butter on half of them (not too much!), and put marshmallow fluff on the other half. Careful to go very light on the marshmallow fluff because when it comes in contact with the warm chocolate it will try to leak out the sides!
2. Push each half together to form sandwiches!
3. Melt your chocolate! (According to package instructions.) And dip your sandwiches in them. Place on baking rack to cool.

(This is where the old me would have covered them in sprinkles or drizzled them with an alternating color candy melt, but since we've given up dyes I restrained myself. :))

Enjoy!!!

Easy Chicken Parmesan

2014-03-03T07:05:00.001-08:00

♥♥ Intermediate

At our house, we eat a lot of different types of food. But there's one thing that never changes. If I make something with a marinara sauce, there won't be leftovers. That's just a fact. So when I venture into an easy chicken Parmesan, the kids go crazy. ...and I love it. A lot.

This recipe is easy, and doesn't take a ton of preparation. It's relatively quick if you're needing dinner in a timely manner. I'm going to list a jar of marinara sauce in the ingredients, but I tend to make my own (sorry, secret family recipe), which you have time to do while the chicken is cooking, if you want.

What you'll need:
1 lb. Chicken Breast, sliced in half length-wise (thinner)
1 12oz Jar Marinara Sauce
3 C. Shredded Parmesan
1 C. Italian Breadcrumbs

How it's done:
1. Preheat oven to 400*F and prepare a baking sheet with non-stick spray.
2. In a bowl, combine breadcrumbs, and 1 cup Parmesan cheese. Dredge chicken in mixture, patting chicken so that it's thoroughly covered. Place on baking sheet and cook for 30 Minutes, flipping once.
3. While chicken is cooking, prepare a 9X13 baking dish by coating bottom with a thin layer of marinara sauce.
4. Once chicken is done cooking, lay it in your baking dish, cover with remaining marinara, and top with cheese. Bake in oven for 15 more minutes.Or until cheese starts to brown.

Serve over whole wheat spaghetti, with a side salad and garlic bread. Enjoy!

Stir-Fry Sauce, Homemade

2014-03-03T06:42:00.002-08:00

♥ Beginner

Since our house has gone dye and preservative free, we've had to learn how to make a lot of things on our own instead of buying the store bought stuff. One of those things is Stir Fry Sauce. We like a good chicken or steak stir-fry from time to time, so I needed one that was comparable to the packets we were used to. I think this one really hit the spot and is worth sharing. If you have a few extra minutes you can make your own too, and it didn't require any ingredients that were out of the norm for our household. You can use this for chicken or steak too.

What you'll need:
2/3 C. Soy Sauce
1/2 C. Chicken Broth
1/3 C. Rice Wine Vinegar
3 1/2 Tbsp. Sugar
1 Tbsp. Sesame Oil
2 Tbsp. Vegetable Oil
1 Tbsp. Garlic, Minced
2 Tbsp. Cornstarch
1/4 C. Water

How it's done:
1. Combine all ingredients except the water and cornstarch.
2. In a small bowl whisk together the cornstarch and water, until thoroughly combined.
3. Add water mixture to other ingredients.

BBQ Chicken Salad

2014-03-02T18:17:00.002-08:00

♥ Beginner

I left the kids at home with the hubby, and left early for work. I worked all day long, then realized that our Home Teachers would be coming by... and earlier than usual. I raced home, and with thirty minutes to spare, whipped out this little gem. It was easy, tasty, and out of the norm for us. The kids were so-so on it, but that's okay for a last minute meal that requires less preparation. And it includes beans. Beans are hard to get my kids to eat, and I don't even think that they realized they were in there. (Win for Mom!)

What you'll need:
2 Boneless, Skinless Chicken Breasts, cut in half (made thinner)
1/4 C. BBQ Sauce
6 C. Romaine Lettuce
1 Roma Tomato, Diced
3/4 C. Corn Kernels
3/4 C. Black Beans
1/4 C. Monterrey Jack Cheese, Shredded
1/2 C. Cheddar Cheese, Shredded
1/3 C. Ranch Dressing
Tortilla Strips, desired amount

How it's done:
1. Preheat oven to Broil. Broil Chicken breasts until cooked fully, flipping once. Cover in BBQ sauce and lower rack in oven. (Keep your eye on it, unless you like blackened, crispy chicken!)
2. To assemble salad, toss lettuce, tomato, corn, beans, and cheeses. Cut up chicken to desired size, and toss into salad. Top with ranch dressing and tortilla strips.

Chicken & Asparagus Pasta with Lemon Cream Sauce

2014-03-02T17:59:00.001-08:00

♥ Beginner

I've been CRAVING summer. I need some sunshine, a little sand between my toes, fun at the splash park, and maybe even a road trip or two. I need it. My body may start shutting down if this winter continues on much longer. I mean, snow on March 2nd? It feels like some sort of cruel punishment. I am clinically coming down with SAD (Seasonal Affected Disorder), and it's sad. <-- Haha, get it? This is NOT a laughing matter.

When I came across a Pin on Pinterest that made my heart leap, because it made me sense that summer was around the corner I just HAD to give it a try. It turned out pretty well, and I think it shelved my SAD, if just for a night.

What you'll need:
1 Lb. Boneless Skinless Chicken Breast
8 oz. uncooked Rotini Pasta
1/2 Lb. Asparagus, Chopped into 1.5" lengths (I used 3/4lb.)
1 C. frozen Peas
1/2 Tbsp. Garlic, minced
1 C. Chicken Broth
1 tsp. Cornstarch
1/3 C. Heavy Cream
2 Tbsp. Lemon Juice
1/2 tsp. Salt

How it's done:
1. Preheat your oven to 350*F. Trim your chicken (cut it in half so that it's thinner), and bake it for 20 minutes, flipping once. Baking until the juices run clear. Cover with foil and set it aside. Slice when you have a spare minute.
2. Cook pasta according to package directions, being sure to NOT add salt or oil. While pasta is cooking, cut up your asparagus, and add it to your pasta for the last 4 minutes of cooking.
3. Place your peas in a colander, and drain your pasta over the peas. Set it all aside.
4. In a skillet, melt butter over medium-high heat and add garlic. Saute for 1 minute. Combine chicken broth and cornstarch in a small bowl, stirring well. Add broth mixture to the skillet, and bring to a boil. Cook for 2 minutes, or until thick.
5. Remove the skillet from the heat and add Cream, Juice, and Salt. Add Pasta mixture to the skillet, and chicken.

Just in case you're curious about the original pinterest pin, here it is.

Baked Sweet Potato Fries

2014-03-02T17:20:00.000-08:00

♥ Beginner

I LOVE sweet potato fries. Seriously, I love them. If I have the opportunity to substitute regular french fries out for them, I will, no questions asked. So when I started cooking more at home, and I realized just how easy they were to make, I felt like a dummy for always thinking that I had to go out to get them. It's funny how we get like that, isn't it?

Anyhow, it's super easy, and they taste great. The kids went nuts over them, and since they're baked instead of fried I'm telling myself that they are "healthy".

What you'll need:
3 Medium Sweet Potatoes, Peeled and sliced into french fries (I suggest using a mandolin for the slicing, it was SOOO easy)
Olive Oil for tossing
Salt & Pepper to taste

How it's done:
1. Preheat your oven to 450*F. Line a baking sheet (or two) with parchment paper.
2. Toss fries in a bowl with just enough olive oil to coat. Season with salt and pepper to taste.
3. Lay fries out on the baking sheet, be sure they don't touch each other if you like them crispy.
4. Bake for 30 minutes, turning them over at 15 minutes.

** One of the great things about this recipe is that you can sub out the salt and pepper for nearly any seasoning or spice that you would like. Cinnamon, Sugar, Paprika, Seasoning, Kosher Salt... Get creative!

Cauliflower Garlic Mash

2014-03-01T20:31:00.004-08:00

♥ Beginner

Our house is full of mashed potato lovers. If I made them every night, they would eat them every.single.night.

So, I decided to try an alternative - Cauliflower. I didn't get it past them without them noticing that it wasn't mashed potatoes, but they liked it just the same. In fact, my son (who's not even two) ate all of his, and then made the rounds eating everyone else's leftovers.

What you'll need:
1 head of Cauliflower
1 Tbsp. Olive Oil
1 Tbsp. Minced Garlic
Salt & Pepper to taste
Parmesan Cheese, if you're into that sort of thing.

How it's done:
1. Clean, and cut your cauliflower into florettes. Boil them in a saucepan for 8 minutes.
2. Pat them dry, and then throw them into the food processor. Add olive oil, garlic, and cheese, and blend until smooth and creamy.

Ta-Da! Enjoy.

Chicken Marsala-Zinfandel

2014-03-01T20:21:00.000-08:00

♥♥ Intermediate

I'm going to start by saying that some of the best things happen by accident. Or laziness. Usually by accident, and sometimes by laziness. Okay, or both.

This meal sort of just "happened" when I was too lazy to find the correct Marsala wine at the grocery store. I got tired of looking, and had two kids going crazy, so I just grabbed a Red Wine that looked decent and went with it. It's an Old Vine Zinfandel (Red), and I never would have known that it would be such a good pairing with chicken and mushrooms. So here we go, a spin on an old classic. Enjoy (we sure did)!

What you'll need:
1 1/2 Lb. Boneless Skinless Chicken Breast (Pounded Down to 1/2")
Salt & Pepper to Taste
1/3 Cup + 1 Tbsp. Flour
5 Tbsp. Olive Oil
5 Tbsp. Unsalted Butter
8 oz. Mushrooms (Sliced) <-- I used canned Mushrooms, totally a no-no anymore.
1 Clove of Garlic, Minced
1/3 Cup Old Vine Zinfandel Wine (Red)
1/3 Cup Chicken Stock

How it's done:
1. After pounding chicken, season with salt & pepper and then dredge with 1/3 C. Flour.
2. Heat 2 Tbsp. Oil & 1 Tbsp. Butter in a skillet over med-high heat. Add Chicken and cook, turning once, until golden brown. (About 3-5 Minutes). Transfer the chicken to a plate, and set aside.
3. Add 2 Tbsp. Oil & 1 Tbsp. Butter to the skillet, and then add the mushrooms. Cook until browned, about 8 minutes. Transfer to the plate of chicken and set aside.
4. Heat remaining oil in skillet, and then add garlic. Stir continuously for 1 minute, then add 1 Tbsp. Flour, and continue stirring for another 2 minutes. Add Wine and Chicken Stock, and continue stirring and scraping the bottom of the pan until thick, about 2 minutes.
5. Add mushrooms and chicken back into pan, and cook for 5 minutes. Remove from heat and stir in the remaining butter.

I served this Chicken Marsala-Zinfandel with Challah Bread and Cauliflower Mash. So, so good.

Crazy Good Smothered Chicken

2014-02-15T09:06:00.001-08:00

♥♥♥ Advanced

We're just going to call it "Crazy Good Smothered Chicken" because it is CRAZY GOOD. As in, it was the perfect Valentine's Dinner. And was crazy good. Are you getting the idea?

I'm not usually a mushroom eater. (I usually slide them all off of my chicken piccata.) But I ate every.bite.of.this. So if there's an ingredient here that you just find to be repulsive, try it anyway because you'll likely like it.

What you'll need:

FOR THE CREAMED SPINACH:
1 Large Bunch of Spinach Leaves
4 oz. Cream Cheese
1/4 C. Parmesian Cheese, shredded
2 Cloves Garlic, Minced
2 Tbsp. Olive Oil
1 Tbsp. Onion Powder
Salt & Pepper to taste

FOR THE SAUTEED MUSHROOMS:
8 Oz. Package of Mushrooms, Sliced
4 Tbsp. Butter
2 Tbsp. Olive Oil
2 Cloves Garlic, Minced
1/2 C. White Wine ****
Salt & Pepper to taste

FOR THE CHICKEN:
4-5 Boneless Skinless Chicken Breast
8-10 Slices of Mozzarella cheese, cut thinly
1 Tbsp. Garlic Powder
Salt & Pepper to taste

How it's done:

1. Preheat oven to 350*F, and season both sides of chicken breasts with garlic powder, salt, and pepper. Bake for 15 minutes.

2. While chicken is in the oven, make the creamed spinach. Over medium heat heat the olive oil in a skillet. Add in the onion powder, garlic, and spinach and cook until spinach is wilted. When it's cooked through, add in the cream cheese and Parmesan. Continue cooking, stirring continuously, until the cream cheese has melted. Remove from heat.

3. In another skillet, melt the butter and olive oil over medium high heat. Add in the mushrooms and cook until browned. Do not season with salt until after the mushrooms have browned, or they will never brown. Deglaze the pan with the wine, and then add in the garlic, salt, and pepper. Cook until most of the wine is cooked out.

4. Now it's time to assemble your chicken! Divide up the spinach and mushrooms and cover over each breast. Top all of the chicken breasts with the slices of Mozzarella cheese. Cook in the over for another 12-14 minutes until the cheese has browned.

Seriously, this gets 5 stars in my household. I hope your's likes it too!
Enjoy!

**** For my friends who choose not to cook with wine, you can substitue 1/2 C. Chicken Stock + 1/2 Tbsp. of White Wine Vinegar.

Adapted from this recipe here.

Chicken Cordon Bleu Casserole

2014-02-12T16:33:00.001-08:00

♥♥ Intermediate

It's no secret that I'm not much of a casserole person. I do however, love Chicken Cordon Bleu. And the thought of an easy, inexpensive, and tasty way to enjoy my beloved dish sent me over the moon. It was a big hit with the kids, only took a minor amount of preparation, and was pretty good. Try it for yourself and see what you think. (Sorry, no photos of it on a plate - it was super messy coming out of the pan, and really wasn't very pretty!)

What you'll need:

FOR THE CASSEROLE:
1 Rotisserie Chicken (roughly 4 cups chopped)
1/2 lb. Deli Style Honey Ham, thinly sliced and rough chopped
1/4 lb. Baby Swiss Cheese, thinly sliced

FOR THE SAUCE:
4 Tbsp. Butter
4 Tbsp. All-Purpose Flour
3 + 1/4 C. Milk
2 Tbsp. Lemon Juice
Pinch of Salt
Pinch of Pepper
Pinch of Paprika

FOR THE TOPPING:
3 Tbsp. Butter, Melted
2 C. Panko Bread Crumbs

How it's done:

1. Grease a 9x13 Cooking Dish, and preheat oven to 375*F.
2. In the following order, layer the ingredients in the dish. Chicken, Ham, and Swiss Cheese. Set dish aside.
3. In a sauce pan, melt the butter over med-high heat. Once melted, whisk in the flour. Once combined, add the cold milk and whisk until combined and starting to thicken. Add lemon juice, salt, pepper, and paprika. Whisk constantly while sauce thickens. Once it begins to lightly boil, remove from the heat.
4. Pour sauce on top of the swiss cheese in your dish, making sure to get it around all sides.
5. Melt remaining butter, and combine with Panko. Spread on top of dish.
6. Cook for 45 minutes, and let stand for 5-10 before serving.

Enjoy!

This recipe was adapted from here.)

Wonton Soup

2014-02-11T18:35:00.000-08:00

♥ Beginner

When I was at the store a week or so ago, I was just looking for ANYTHING that didn't include dyes and preservatives. Somehow a package of wonton wrappers made it's way into my cart, and home with me. I've never had any desire to make wonton anything. I didn't even know how to use them. I guess I was just excited by the prospect of something that I could actually BUY.

Anyhow, they've sat in my fridge, just staring at me ever since. I've combed Pinterest looking for ideas of fun desserts that I can make with them, or something that was creative. Alas, I settled on just trying our own Wonton Soup. It actually turned out pretty good if I do say so myself.

For being a 'foodie', I really shouldn't be called that, because I've never used ground PORK before. Ever. It's embarrassing really. It surprisingly tasty, and fairly easy to work with. And the fat content... wow, that stuff could hold anything together.

Wonton Soup is not something that I would ever order at a Chinese restaurant. It's not a soup I "have to have" or even really care to make, but it was a really great dinner on a super cold winter night. The extra helping of Soy Sauce may have helped some too.

What you'll need:

1/2 lb Lean Ground Pork

1 Large Egg

2 Green Onions, Chopped

1 Tbsp. Soy Sauce

Salt & Pepper to taste

Approx. 30 Wonton Wrappers

2 Liters of Low Sodium Chicken Broth

How it's done:

1. In a large bowl, combine the Pork, Egg, Soy Sauce, and Green Onion. (If you use a wooden spoon to combine it, it will hold together much better.

2. Lay out all of your wonton wrappers on a flat surface. Place 1 teaspoon (it doesn't seem like enough, but it is!) of the pork mixture on the middle of the wonton. *Note: You don't want to over-stuff them or they won't cook through completely!) Moisten edges of wonton with water and your finger. Fold opposite corners together and pull back the opposite corners.

3. In a large saucepan, bring the chicken broth to a boil. Drop in wontons and let them cook for 15 minutes.

4. Garnish with green onions and enjoy!

And extras too!

The kids loved it. Score!

**If you want to get really creative, you can add things like garlic, red pepper flakes, or sesame oil to your filling.

Blue Cheese & Spinach Stuffed Burgers

2014-02-10T14:32:00.000-08:00

♥♥ Intermediate

I'm always looking for a new way to introduce foods to my kids without them being intimidating, and this is a great recipe for that. P.S. Both of my oldest kids now love spinach & blue cheese!

What you'll need:

1 lb. Ground Beef (Don't get anything leaner than a 90/10 sirloin, or you'll be sorry. the fat content helps it stick together.)
1 Tbsp. Worcestershire Sauce
3 oz. Crumbled Blue Cheese
1 C. Fresh Baby Spinach
Hamburger Buns of your choice

How it's done:

1. In a large bowl, combine Worcestershire sauce, ground beef, and pepper to taste. On waxed paper shape 4" round patties.

2. Chop up 4 leaves of spinach as small as you can, ad combine it with your blue cheese.Leaving the remainder of spinach as a garnish.
3. Drop 1-2 Tbsp. of blue cheese mixture onto half of the patties. Top with remaining patties, and press edges closed to seal.
4. Grill burgers on medium-high heat for approximately five minutes per side. Brush buns with olive oil and grill until toasted.
5. Assemble burgers and garnish with remaining spinach. Enjoy!

Cinnamon Apple Chips

2014-02-10T14:11:00.000-08:00

♥♥ Intermediate

These are a huge hit at my house - and in all honesty they are beginner level cooking. The only reason that I gave it an intermediate level is because you may want to use a special tool called a Mandolin, AND they take a bit of time in the oven.

My kids love these. So much so, that I made them three nights in a row. Super easy, and super tasty!

What you'll need:
3 Apples, Cored and Peeled (I use a mandolin to slice them 1/8" thick)
Cinnamon & Sugar mixture to taste

How it's done:

1. Core, peel, and slice your apples. I prefer 1/8" thick. They get really crispy if they are thinner.

2. Preheat oven to 170* or as low as your oven will go.

3. Put all of your apple slices on a cookie sheet that's lined with parchment paper. Do not let any of them touch! Sprinkle with cinnamon and sugar to taste.

4. Bake for 1 hour on each side (I sprinkle on the other side when I turn them over), with the oven cracked. They will harden up even more once they have cooled.

Enjoy!!!

Homemade Taco Seasoning

2014-02-10T14:01:00.001-08:00

♥ Beginner

We were starting to see behavioral problems in our four year old recently, and knew that we needed to make some changes. ADD & ADHD run very strongly through my family, and we were begining to notice some traits of it in our daughters behavior. I'm not a fan of diagnoses' like ADD, because sometimes I think it's easier to change the activities or nutrition to see if that can help eliminate the problems we were having without medication.

ADD & ADHD are on the rise in America. We're diagnosing hundreds if not thousands of children a day, some as young as two years old. So I went to work, doing some homework on how to assist my daughter in eliminating the behavior problems.

What I found, was that WAY back in the 1990's there was a study done that equated food dyes and preservatives with increases in ADD symptoms. It's been validated for the past 20+ years by parents all over the country who have followed a plan of eliminating food dyes and preservatives, and have seen ridiculous improvements. So here we are, embracing the elimination of those things in our diet as well. It's not been easy, but we're managing okay. I'm finding it's harder to control their eating habits outside of our home than inside it.

One of the things we are up against, is prepackaged foods like Taco Seasonings. Tacos are a favorite around our house, yet those seasonings are packed with preservatives. I did some research and found that making your own seasonings really isn't that hard. So off to work I went. And the results were fantastic!

What you'll need:

1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/4 tsp. crushed Red Pepper Flakes
1/2 tsp. dried Oregano
1/2 tsp. Paprika
1 1/2 tsp. ground Cumin
1 tsp. Sea Salt
1 tsp. Black Pepper

How it's done:

1. Combine all ingredients in a small container. Cover & label. Instructions: 2 Tbsp. to 1lb Meat!

Broiled Tilapia with Parmesan and Herb

2014-02-10T13:38:00.000-08:00

♥ Beginner

We have never been "fish people" in this house. Sadly, I think it's mostly my fault. I would much prefer to cook with chicken over any other protein. Funny thing is, I can't resist a good meal that includes cheese. That's a fact. So when I saw this Tilapia recipe on the Whole Foods website, I knew I had to try it.

The first time I made it, I only made two fillets (thinking that the kids wouldn't eat it). To my surprise, they each had a few bites of ours and loved it. After that, I've made three fillet's and let the kids share one. It's a great family dinner, and super healthy (if you can get past all of the cheese....).

Let me know what you think of it too!

What you'll need:

1/2 C. Freshly Grated Parmesan Cheese, divided
2 Tbsp. Mayonnaise
2 Tbsp. Sour Cream (Or greek yogurt)
2 Tbsp. Melted Butter
2 Tbsp. Lemon Juice
1/2 tsp. Basil
1/2 tsp. Terragon
1/8 tsp. Onion Powder (I sub. for Garlic Powder... yummo!)
Sea Salt & Black Pepper to taste.
4 Tilapia Fillets (6-8 oz. each)

How it's done:

1. Combine 1/4 C. Parmesan and all remaining ingredients (except fish) in a bowl. Place fillets in a shallow baking dish or broiler pan. cover fillets in the mixture and let marinate for 15-20 minutes.

2. Sprinkle with remaining Parmesan, and place in broiler (approximately 5" from broiler). Broil for 5-8 minutes until fish is white and flaky. I like to lift the fish up with a spatula to check the bottom for pinkness.

We like to serve the fish with steamed veggies or a salad. Enjoy!

Adapted from the whole foods recipe, here.

Bourbon Chicken

2014-02-10T12:18:00.001-08:00

♥ Beginner

There's this Asian fast food place in the mall that I've loved ever since I was a kid. I hardly ever go to that mall anymore, but whenever I do, I make sure to stop and get a free sample of the Bourbon Chicken. Now that our family is getting serious about eliminating food-dyes and preservatives, we're learning how to make much more of the food that we love at home. Bourbon Chicken being no exception.

I'm not going to lie to you, when I read the ingredients list I thought to myself 'no way this tastes good'. I'm glad we made it anyway, because strangely enough it's delicious. Dare I say, even better than my fast food joint at the mall? Try it for yourself, this was a big winner at our house.

What you'll need:

2 Lbs. Boneless Chicken Breast, cut into bite size pieces

1 Tbsp. Olive Oil

1 Garlic Clove, Minced

1/4 tsp. Ginger

1/4 C. Apple Juice

1/3 C. Light Brown Sugar

2 Tbsp . Ketchup

1 Tbsp. Apple Cider Vinegar

1/2 C. Water

1 Tbsp. Cornstarch.

How it's done:

1. In a large skillet, brown all of your cut-up chicken breast. While the chicken is browning, combine all of the remaining ingredients in a mixing bowl.

2. Once the chicken has browned, remove it from the pan and set it aside. Pour sauce mixture into the skillet and bring to a rapid boil. Let boil for 2 minutes, and then add chicken back to the skillet. Reduce heat and simmer for 20 minutes, uncovered.

Serve over hot rice, and enjoy!

Slow-Cooker Honey Almond Chicken

2014-02-10T12:00:00.005-08:00

♥ Beginner

Our Thursday evenings are pretty crazy, and we are typically pulling into the garage around 6:30pm. Anyone with kids (especially more than one) knows that at that point you just shove something onto a plate and expect them to eat quickly because you've still got bath's to give, PJ's to put on, a story to read, and the typical 1 hr. routine of putting them BACK to bed. So I've resorted to "Crock-Pot Thursday's" as it's affectionately known around my house.

My family loves Crock-Pot Thursday because it means that we get to eat a warm, home cooked meal, that didn't take an hour to prepare. It also means that we get to have a few of our favorites that are on rotations far enough from each other that they only come around every once in awhile. One of those favorites is Honey Almond Chicken.

What you'll need:

2 Large Chicken Breasts
1/4 C Slivered Almonds, plus more for garnish
1/4 C Soy Sauce
1/3 C Honey
1 Tbsp. Canola Oil (I used vegetable oil)
2 Cloves Garlic, Minced (Or about a Tbsp. of the already minced stuff)
1 tsp. Fresh Ginger, Minced
1/2 C. Snap Peas
1 Tbsp. Cornstarch
Cooked Rice, for serving

How it's done:

1. Place the chicken breasts, and almonds in the slow cooker.
2. In a bowl, whisk to combine soy sauce, honey, garlic, ginger, and oil. Pour over chicken and stir to coat.
3. Cook on high for 4 hours, or low for 8 hours.
4. Fifteen minutes before finished, remove the chicken to a plate. Whisk the cornstarch into the sauce, and return the chicken back to the crockpot & add the snap peas. Finish cooking for 15 minutes or until the sauce has thickened.
5. Serve over rice and garnish with almonds.

Recipe adapted from Spoonful.com

Bread Bowls

2013-11-20T14:54:00.003-08:00

♥ Beginner

Let's get real for a second. Like, really real.

Have you ever heard someone say, "I hate homemade bread." Ever? Nope, that's because it's simply impossible to hate homemade bread.

Homemade Bread might as well equal a loving embrace from your mom, because even if your mom never made homemade bread, the smell will envelope you in love. That's right I said it. The smell of homemade bread = love.

Anyhow, who doesn't love their soup in a breadbowl? I do!!!

These are super easy to make, and you don't have to let them rise twice, so they only take about an hour tops. Bonus!!!

What you'll need:

* 4 C + 4 Tbsp Warm Water
* 5 1/2 tsp. Active Dry Yeast (2 packets if you go that route)

* 1/2 C Butter, Melted

* 2 Tbsp Sugar

* 3 tsp. Salt

* 6 1/2 C. All-Purpose or Bread Flour

How it's done:

1. Combine yeast in warm water and let proof until foamy (about 3 minutes).

2. Add Sugar, Butter, and Salt, combine lightly.

3. Add Flour at 1C increments until it's all worked in.

4. Pull out dough, and divide into 6 equal portions. Roll into a ball, and place on a greased cookie sheet. Let rise under a warm towel (in a warm place) for 40-60 minutes. Rolls should double in size.

5. Bake at 425*F for 20-25 Minutes.

6. Slice off tops, and hollow out insides - then fill with your favorite soup!

Creamy Tortellini Soup, Crockpot

2013-11-20T14:34:00.001-08:00

♥ Beginner

Crockpot Thursday!!! This meal may actually end up being one of our absolute favorites. We have made it twice already, and it's even better in homemade bread bowls!

What you'll need:
* 1 Bag Frozen Tortellini (We prefer the cheese)
* 2 Cans of Italian Style Diced Tomatos
* 4 Cups Vegetable Broth
* 8oz. Cream Cheese
* 1 Bunch Baby Spinach, Fresh
** Browned Sausage optional

How it's done:
1. Combine all ingredients in the crock pot, chunking up the cream cheese and combining with the other ingredients.
2. Cook on low 5-6 hours.

Enjoy!!! We sure have!

Mongolian Chicken

2013-11-20T14:31:00.000-08:00

♥ Beginner

Let's just begin this post off with "Yummmmm, I can't believe I ate the whole thing!!!"

Seriously. This was so good. And super easy. Oh, and I cheated by using already minced, refrigerated garlic, and I didn't hate it. Try it. You won't be disappointed.

What you'll need:
* 2 Boneless Skinless Chicken Breasts
* 1/2 C. Soy Sauce
* 1/2 C. Water
* 1/2 C. Brown Sugar
* 2-3 tsp. Ginger
* 2 Cloves Garlic, Crushed (I used 1 Tbs. Minced Garlic)
* 1 Tbsp. Vegetable Oil
* 1 Tbsp. Corn Starch
* 1 Tbsp. Water

How it's done:
1. Cut the chicken into thin strips, or bite size cubes (easiest while still kind of frozen).
2. Place chicken in frying pan over low heat.
3. While chicken is cooking, combine the soy sauce, water, brown sugar, and garlic in a small sauce pot. Stir to combine and bring to a boil. Remove from heat.
4. Combine in a small bowl the cornstarch and water, and then add the mixture to your sauce. Combining well.
5. Once chicken is cooked through, add the sauce mixture to your frying pan and let simmer for 4-5 minutes.

Best served over rice, or broccoli. We did both! Soooooo good, we all ate it all!

Meatball Sub Casserole

2013-11-20T14:14:00.003-08:00

♥ Beginner

Click here for original recipe.

Meatball Sub's are not my favorite food. But the kids sure do love them, and so does the Hubs. So we tried this recipe awhile back, and everyone really liked it - so it's hung around a bit. Maybe your family will like it too.

What you'll need:
* 1 Loaf of Italian Bread, cut into 1" slices
* 8 oz. Cream Cheese, Softened
* 1/2 C. Mayonnaise
* 1 tsp. Italian Seasoning
* 1/4 tsp. Pepper
* 2 C. Mozzarella Cheese, Shredded
* 1lb. Fully Cooked Frozen Meatballs, Thawed
* 1 (28oz) Jar of Pasta Sauce
* 1 C. Water

How it's done:
1. Preheat oven to 350*F, and arrange sliced bread in the bottom of an un-greased 9x13 Pyrex.

2. In a bowl, combine cream cheese, mayo, italian seasoning, and pepper. Spread the mixture over the bread slices.

3. Sprinkle 1/2 C Mozzarella cheese over the top.

4. Mix together the pasta sauce, water, and meatballs and gently spoon them over the cream cheese mixture. Top with remaining mozzarella cheese.

5. Bake uncovered for 30-35 minutes.

I like to serve this with the remaining Italian bread as garlic bread, and a side salad.
Enjoy!

Chubby Chicken & Cream Cheese Taquitos

2013-11-10T17:59:00.004-08:00

♥ Beginner

OMG, a new family favorite!!!! I made these tonight and they were a huge success. They were super simple, and were quick to make. I had one kid in bed my 6:45pm.... haha!So what if he has ear infections, that had NOTHING to do with his bed time (eye roll).

If you make these, I know you'll love them too. They made enough to store, and snack on (but they'll be gone by tomorrow night for sure. :)

What you'll need:

* 3	cups cooked shredded chicken (I like rotisserie)
* 6	ounces cream cheese, softened
* ⅓	cup sour cream
* ½	cup salsa
* 1	+ ½ cups shredded sharp cheddar cheese
* 1	+ ½ cups chopped baby spinach, stems removed
	coarse salt and fresh black pepper, to taste
* 9 - 10	(6-inch) flour tortillas
*	vegetable or canola oil, for frying

How it's done:

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper. 2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled. 3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain. Serve with your choice of dunking sauce.