The Grubery

Bacon Pecan Waffles Recipe

2014-08-31T11:11:00.001-06:00

This August has been a strange one. We have been experiencing a thunderstormy end to an adventure filled summer. The storms have been beautiful..but frightening for my 3 year old. For the last few weeks every time she hears a noise that is thunderish she covers her ears and cowers. Try as I might, I cannot get her to stop being frightened. I tried to explain thunder, I told her what the different not scary sounds were (airplane, garage door opening, etc.), we tried playing games, and more. But that kid is just scared!

On a less scary note I'm blogging again! Yep, I decided that I had better get back to it because I have been cooking up some delicious delights. To start things off I am taking a super easy approach to a gourmet breakfast. Not too long ago I stayed with my sister-in-law and she made some crazy tasty waffles for us. She added in a little bacon and some chopped walnuts to the batter and they were glorious. I was wishing that I could have been a pig and eaten all of them. So I decided I had better make them when I was in the privacy of my own home where I could have seconds...or thirds..

You will need Milk, Bisquick, an Egg, Walnuts, and chopped Bacon.

Mix the Bisquick according to the waffles instructions and finely chop the Walnuts.

Pre-heat you waffle iron and spray it with a little non-stick spray. Place the waffle mix on the iron and quickly sprinkle with a bit of the bacon and a bit of the Walnuts over the top. Close and cook as you normally would.

When done add a dollop of butter, drizzle with maple syrup, and enjoy!

The maple syrup adds a gooey richness to the waffles that can't be beat. These waffles have a fun savory nutty flavor that really gets you going in the morning. Very filling and perfect for a busy day. They are also perfect when you want breakfast for dinner. Give them a try, you won't be disappointed!

Easy Biscuits and Sausage Gravy Recipe

2014-02-12T17:36:00.002-07:00

Comfort food alert!

Be warned that I am about to give you one of my very favorite recipes. Not only does this whip up quickly and easily...but it is so delicious that it will blow your socks off!

Nothing says comfort food to me more than biscuits and sausage gravy. My Grandmother and my Mother made this dish a favorite by cooking it all through my childhood. I can still count on an amazing breakfast of biscuits and gravy when I visit my Grandmother.

Did I mention that this is super easy to make and a favorite weeknight meal for me? Give it a try and you'll be in sausage gravy heaven!

I think this meal requires Pillsbury Grands refrigerated biscuit dough and Jimmy Dean Sage flavored sausage. They are basically best friends when hugged with gravy. No need to slave over making fancy homemade biscuits..but if you do I'm sure they would be delicious, too!

Enjoy!

Biscuits and Sausage Gravy Recipe

1 can refrigerated Pillsbury Grand Biscuits
1 Package Jimmy Dean Sage Sausage
1/2 C Flour
3 C Milk
Salt and Pepper to taste

Cook the Biscuits as directed on the package. I usually start pre-heating the oven when I begin browning the sausage and put them in the oven when I start the gravy. This will give you hot gravy and hot biscuits every time.

In a large skillet brown and crumble the sausage. Once the sausage is browned add in the flour and seasoning, stirring it well and cook for a couple of minutes. My Grandmother likes to add a little Lemon Pepper but my Mother is a purist with just Salt & Pepper. Add the milk and stir until combined. Bring the mixture to a boil then simmer until it reaches your desired Gravy thickness.

Split the cooked biscuits in half and top with plenty of the decadent Gravy and Enjoy!

Two Ingredient Crockpot Beef Recipe

2014-01-11T15:34:00.002-07:00

When I first saw this recipe floating around online I was very skeptical. I couldn't believe that something so simple could end up tasting good. Two ingredients!! No way, that can't be!

Being the daring individual that I am, I decided to give the impossible a try! And, wouldn't you know it...this really is simple and delicious! I am a true believer that you can make something awesome with just a crockpot and two ingredients. I found the recipe here where they were calling it the "Best Crock Pot Recipe.. Ever."


All you need is a Roast and a bottle of sliced Peppers. Just put the roast and the whole can of peppers including the juice in a crock pot. Set to Low and cook for 8 hours. Easy as pie! I didn't even Salt & Pepper the meat, which made me nervous. But, the peppers and their juices just made that meat turn its tasty on! When the meat is done you can just use two forks to shred the meat.

I decided to use my meat in a sandwich. I just got a roll, which I sliced in half and toasted with a little butter on a skillet, I then added a little mustard and mayo to one side and a Laughing Cow wedge to the other. The Laughing Cow was so creamy and delicious on this sandwich! Then I added plenty of meat and peppers.

Super yummy! Did I mention that it was wicked easy, too?

2 Ingredient Crockpot Beef Recipe
Source: Three Peas in My Little pod

Beef Roast (mine was about 3 lbs)
Bottle of Sliced Peppers

Add Beef and Peppers, along with the juice, to the slow cooker and cook on Low for 8 hours. When done the tender meat can be shredded with two forks.

Enjoy!

Eggplant with Lemon Zest Ricotta Recipe

2013-12-03T22:00:00.000-07:00

The holidays are here! I can't believe Thanksgiving has passed and Christmas is knocking at my door. It snowed, a lot, today. My older kids were so excited to put on their snow suits and play in the white fluffy stuff. My oldest loves to build castles, forts, and other structures. The trouble is, that she usually insists on building them in my driveway...not the most convenient spot if you ask me.

My oldest building driveway obstructions.

My middle child eating snow and playing with our snow beast.

My family doing a turkey trot Thanksgiving morning.

Now back to the subject at hand...food! Not just food, but really super good food. I found this tasty delight here and boy am I glad I did! I have whipped up this dish twice and I love the flavor combo. To try and save a few calories I decided to roast the Eggplant rather than fry it. My kids weren't thrilled with the Eggplant skin so the second time I made the dish I cut off the skin. Give it a try when you have an eggplant or two just hanging around.

You will need Panko Bread Crumbs, Parmesan Cheese, Lemon, Marinara, Thyme, Eggplant, Ricotta Cheese, and a Mandolin slicer. You could probably get by without the Mandolin...but it sure makes things easy.

This recipe takes a little prep to try and extract the liquid in the Eggplant but it is so worth it!

The filling is so lemony and delightful. I could probably just eat it with a spoon.

I used jarred Marinara but you could make your own to up the awesome.

Enjoy!!

Eggplant with lemon Zest Ricotta Recipe
Source: Alexandra's Kitchen

1 Eggplant
Salt
Marinara Sauce
1/2 C Panko Bread Crumbs
1 C Ricotta Cheese
1 Lemon, all the Zest and 1/2 the Juice
1 tsp Thyme
Grated Parmesan Cheese
Salt & Pepper to taste

Pre-heat oven to 350 degrees.

Slice the Eggplant thinly lengthwise with a Mandolin slicer. Sprinkle both sides with a bit of salt and let sit in a colander over a sink for about 30 minutes. This will draw out excess moisture and help them to roast up nicely. Use a paper towel to get off moisture and excess salt. Place on a baking sheet and sprinkle with a little olive oil. I used my Misto and gave them a light spraying. Roast for about 20 minutes, or until they are tender. Check at 15 minutes because they go from good to crispy pretty quickly. Allow them to cool.

Pre-heat oven to 450 degrees

In a Bowl mix together the Lemon Zest, Lemon Juice, Ricotta Cheese, Panko Bread Crumbs, Thyme, and a bit of Salt & Pepper. Lightly cover the bottom of a baking dish with Marinara Sauce. Place a Heaping spoonful of the Ricotta mixture on one end of the Eggplant and roll it up. Place seam side down in the baking dish. Top with More Marinara and a good sprinkling of Parmesan Cheese. Bake for 20-25 minutes.

Enjoy!

Jello Worms Recipe great for Halloween!

2013-10-28T22:07:00.001-06:00

Do you have a Halloween Party coming up? Do you want to have the spookiest, creapiest, crawliest dessert of all? Then have I got a treat for you! I made this the other day for my work's Halloween party and I won $$ for having the spookiest dessert of all. These Jello worms are so awesome and worm-like that it is just a bit on the foul side. They wiggle and squirm just like a worm would.

You will need 100 bendy straws with the bendy parts extended
You need a package of red Jello..most of the recipes call for Raspberry, but I was a rebel and got Dark Cherry.
You also need 3 packets of unflavored Gellatin to amp up the firmness..nobody wants a soggy worm.
You need about 1/3 Cup of Heavy Cream
Then add in about 14 drops of food coloring. I used a gel coloring and sadly added too much and my worms went green and weren't too wormy. Then I decided to do some orange ones for contrast.

Put the Jello and extra Gellatin in a large bowl and mix in 3 Cups of Boiling water. Whisk together well until everything is melted and combined. Then let the mixture cool for a bit. I stuck mine in the fridge for about 15 minutes or so.

Then add in the Cream. You can either mix well to get a good and cloudy colored worm..or mix gently for a more marbled look.

Stick the straws with the bendy part on the bottom and place a rubber band around the top and bottom. Then place them in a tall but narrow container. I used a drinking glass. Pour in a little bit of the jello...not too much. Place the glasses in the fridge for about 20 minutes to get a good solid base started.

After the 20 pour in the rest of the Jello and let sit overnight.

The next morning you will have a gelatinous mound of goo in your glass. Use a butter knife or something to help get it out. Peel off the excess Jello and run the straws under slightly warm water to clean them off.

There are several ways to get them out of the straws..but the best way is to use a rolling pin. Just pop 3 of the straws on the counter..steamroll over them with the rolling pin and watch the creepy worms just squiggle on out.

Believe me when I say that trying to get them out by hand SUCKS! They are slippery..messy..gooey..and just plain hard to hold onto. You can always go the pliers route..but the rolling pin is by far the best!

Make sure you wiggle them like a good worm as you eat them. It makes it feel a bit more real...

Enjoy as you take in the glory of your wormy dessert. Praises and prizes galore!

Source: Mel's Kitchen Cafe

Easy and Spooky Spider Cookies

2013-10-24T16:42:00.002-06:00

I love holiday baking! And, if you ask me holiday baking starts in October. Yep, Halloween is a very bakeable holiday in my opinion. There are so many fun and ghoulish things that you can bake up. The other day I was cruising my blogging buddies page and saw these creepy crawly spider cookies.

I decided to give it a whirl with my older kids and we had a blast making (and eating) these scary spiders. I found that my chocolate chips weren't melty enough to draw on the legs so I just melted a few left over chips and used that to create the spooky legs.

Halloweeny and perfect! Whip them up and creep out all your friends.

Oven Peanut Butter S'mores Recipe

2013-10-08T23:20:00.001-06:00

I love nothing better than a fun night out in the canyon with good friends. Hot dogs cooked over an open fire pit, kids running around getting filthy, having to bum salt from the guys next to you cause ya'll forgot yours, and the s'mores! Oh yes, the s'mores! They weren't kidding when they named those beauties s'mores..cause you always want s'more!

Alas, you don't always find yourself in the canyon when the craving for a tasty, toasty, melty s'more arises. So what do you do?! Check this baby out and you'll never be hungry again! Or at least you can curb a craving quickly and easily.

You will need Graham Crackers, Peanut Butter, Marshmallows, and Chocolate Chips (I used semi sweet)

Get your awesome and absolutely adorable helper to pitch in on this recipe. Just have her slather those Grahams with Peanut Butter. Excellent..that looks great!

Hey now! what do you think you are doing? Get back to work.

Next have your helper place a few Marshmallows on each graham. Nicely done!

What?! Wait! This is a serious food blog..there is no room for tomfoolery!

Excellent, let's focus on the food! Place a few chocolate chips here and there amongst the Mallows.

Place them on a parchment lined cookie sheet and put in the oven under a warm broiler...but be careful! These cook up very quickly...usually in a minute or so. Just keep your eyes peeled because one second they aren't done and the next they are darker than you want!

Enjoy..Just like my kids did!

Oven Peanut Butter S'mores Recipe

Graham Crackers
Peanut Butter
Marshmallows
Chocolate Chips

Pre-heat the oven's broiler. Spread PB on the Grahams then top with Marshmallows and chocolate chips. Place in oven on a parchment lined baking sheet... but watch very closely because these go from not done to over done very quickly. Takes about a minute or so to toast the Mallows.

Enjoy!

One pot Spaghetti with Tomatoes and Basil Recipe

2013-09-27T21:47:00.000-06:00

Fall has come around in a real hurry. Last week my kids and I were out in our short shorts enjoying water activities. This week we have been huddled up under our coziest blankets watching the rain ruin all our summer fun. In fact, I heard that it snowed not too far from where I live. I love the fall...but I'm just not ready for snow yet. Looks like we are in for a cold winter this year.


Warm, cozy, and having a blast!

As an ode to summer ending I am going to post a fun, easy, and surprisingly yummy recipe I tried. I came across the recipe here, but I believe it was dreamed up by Martha Stewart and all of her infinite wisdom. This pasta recipe cooks up super quick and somehow everything all works together despite it being against all food rules. You literally toss everything into a pot and cook away. I ate my leftovers with a bit of bacon mixed in and boy did that pump up the yummy.

You will need Fresh Tomatoes (these beauties came fresh from my garden), Fresh Basil (I snatched it from my sister's garden..I have no shame), Onion, Garlic, Spaghetti, Olive Oil, Red Pepper Flakes, Salt & Pepper, and water. I also snuck in a couple of dashes of Italian Seasoning for good luck.

Chop up your veggies..make sure to leave a little Basil as a garnish.

How did this get in here? She is almost 9 months old!!! What!?

Toss everything into the pan! Did I mention that you don't cook the noodles on the side before this step? Oh no, you just toss 'em in with everything else?! What is this madness! Cook until the noodles are tender and most of the water is gone. It kind of turns into a sauce.

Garnish with a little Parmesan Cheese and fresh Basil.

My older kids thought I was a cooking master and gobbled it all up!

One Pot Spaghetti with Tomatoes and Basil Recipe
Source: Apron Strings

1 package of Spaghetti (I used Whole Wheat)
A bunch of garden fresh Tomatoes or a 15 oz can of diced tomatoes
4 cloves garlic
1 Onion
1/2 tsp Pepper Flakes
Handful of fresh Basil
1 tsp Italian Seasoning
Salt & Pepper to taste
4 1/2 C Water
2 TBSP Olive Oil
Parmesan Cheese and Fresh Basil to garnish

Chop up the Tomatoes, slice the Onion and Garlic thinly. Place everything in the pot and bring to a steady boil. Lower the heat to medium low and simmer for approximately 10 minutes, stirring often, until most of the liquid is gone and the noodles are tender. Top with Parmesan Cheese and fresh Basil.

Enjoy!

Tutorial: How to cut a Mango

2013-08-07T21:40:00.001-06:00

Mangoes are basically the most delicious fruit of all time. I'm fairly certain this is a known fact all around the world. I'm pretty sure that having a mango tree would be better than a cash money tree in my backyard. Pretty sure...

I ate mangoes for years before I learned how to cut them properly. I'm a little surprised that I didn't cut my hand off in the pursuit of mango tastiness. Once you get that peel off those suckers are awfully slick. So in order to not have any finger casualties I am going to teach you how to dice a mango.

Wash your Mango..nothing is worse than a dirty fruit.

In the middle of the Mango is a huge non removable pit, and that sucker is bit. It is kind of oval shaped and fairly flat. You Just slice, as close to the pit as you can, the two sides off.

Slice the Mango into the shape that you want. I wanted diced so I made a cute checker pattern with my knife. Be careful not to cut through the peel.

Now just flip the mango peel out so the dices are poking out like this.

Just slice those pretty little Mango chunks off..easy as pie!

I mentioned that the pit is oval shaped...that means there is still some yummy mango on the other sides of the pit. Just slice them off getting as close to the pit as you can and cut the peel away.

Check out all the yummy diced Mango! So easy!

Hopefully you will be enjoying Mangoes in no time!

Mexican haystack Recipe

2013-08-07T21:01:00.001-06:00

This summer has been so fun and busy at my house. I must admit that I have been a very lazy cook..something about the warm weather and running around. There has been more than one night spent enjoying take out.

I decided that I had to put a stop to my food tomfoolery and I started to cook again. I whipped up a yummy dish that my family loved. Mexican Haystacks!! Similar to Hawaiian Haystacks only about a million times more delicious. I thought the Mango would be a little odd..but it was amazing! Just the flavor pop that this dish needed. Give it a try! For reals..you won't be sad..you'll be satisfied.

You will need Ground Turkey, Onion, Bell Pepper, Taco Seasoning, Cilantro, Mango, Salsa, Rice, Avocado, and Black Beans.


Start cooking the Rice according to package instructions. Chop up the Onion and Bell Pepper and toss them in a warm pan with just a bit of oil. Saute until softened.

Add the Turkey to the Bell Pepper/Onion mixture, toss in a little Taco Seasoning, and cook until the meat is no longer pink. Pour in some Salsa and let simmer a few minutes. This is my top secret ingredient in all Taco meat.

Dice the Mango (check here for instructions) and chop up the Cilantro.

Mix the Cilantro into the cooked rice. Cilantro makes most things better.

Arrange the Meat, Rice, and toppings nicely so folks can put what they want on their Haystack. See how tasty mine is! Wowzers! Enjoy!

Mexican Haystacks Recipe
Source: Whole & Free

2 C Uncooked Brown Rice
1 Bunch Cilantro
1 tsp Olive Oil
1 Lb Ground Turkey
1 Onion, Diced
1 Bell Pepper, Diced
2-4 TBSP Taco Seasoning
1 C Salsa

Toppings:
1 Mango, Diced
1 Avocado, Diced
Black Beans

Cook the Brown Rice according to package instructions.

Meanwhile add the Onion and Bell Pepper to a pan with a drizzle of Olive Oil. Cook for a few minutes until they begin to soften. Add in the Ground Turkey and Taco Seasoning. Cook until no longer pink. Add in the Salsa and simmer about 20 minutes.

Chop up the Cilantro, Mango, and Avocado. When the rice is done mix in a handful of the Cilantro.

Arrange all of the toppings so everyone can garnish as they please. Start with rice on the bottom followed by the meat. From there the possibilities are endless!

Enjoy!

Roasted Veggies Pasta Recipe

2013-06-24T17:59:00.002-06:00

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun! My oldest is 5 and really wanted to do the race with me. During the race they douse you in color, either colored cornstarch or dyed water. You start out clean and end up crazy dirty. I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited. I must say she did awesome. She only complained a little about being tired but she walked the whole thing and didn't have to take a break. We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary! I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish. I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole. Place everything but the Tomatoes on a baking sheet. Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well. Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet. Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned. The browned bits give this some crazy good flavor. When the Veggies are cool enough give them a rough chop. Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source: Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked
Olive Oil
Salt & Pepper
Parmesan Cheese

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper. Roast in a baking sheet for about 15 minutes. Remove baking sheet from the oven and stir well. Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan. Roast another 15 minutes. When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned. Add the chopped veggies and Chicken Broth and stir together well. Let cook about ten minutes. Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!

Check me out on Inspiration Cafe!

2013-06-12T12:47:00.003-06:00

My sister and several awesome ladies all blog together over at Inspiration Cafe. This is a seriously fun blog where you can get ideas and inspiration from cooking and sewing to arts and crafts. I'm extra excited to be their guest blogger for the day! Check it out here.

And...just to get back at my rascally big sister... enjoy!

Marching Band.

I am the princess to the left of the King...my sister...THE WIZARD!

Thanks to the ladies at Inspiration Cafe for letting me hijack your blog today!

Bacon Chive & Onion Crescent Recipe

2013-06-06T22:44:00.000-06:00

Recently I spent about 45 minutes doing what I expect to do if I end up in Hell. Yep, I'm pretty sure you have all guessed that I got family pictures taken. Is there anything worse in the whole world? It's funny..I look at the pictures now and smile at how cute my kids are. But in the moment none of them were behaving! My oldest was being goofy and kept walking out of the frame. The middle one was being really shy and kept turning away from the camera so my husband or myself would hold her. The baby...oh the baby... she went from happy to angry to asleep and back to happy. Quite a roller coaster considering it was literally only 45 minutes.

Turned out pretty cute considering the baby decided it was time for a siesta.

After the stresses of getting family pictures done I decided I needed a special treat to calm my nerves. I have enjoyed making things with crescent rolls in the past, like this tasty breakfast delight or this sweet treat, and decided to give the ingredients I had on hand a go. I ended up making some super tasty Bacon Crescents with Chive and Onion Cream Cheese.

There were no regrets when I gobbled up three of them shortly after they came out of the oven. In fact the first one I munched on while it was still at the hot magma stage.

There is just something right about enjoying a creamy, bacony, buttery crescent after a stressful evening. It seems to put the world right again.

I am still convinced that if I end up in Hell it will be an eternity of family pictures being taken. I'm pretty sure there would be no punishment greater in the world. I guess I had better get to repenting...

However...I might just have one more before I start.

Bacon Chive & Onion Crescent Recipe
Source: My own twisted mind

1 Can Pillsbury Crescent Rolls
Tub of Philadelphia Chive and Onion Cream Cheese
Chopped up Bacon

Separate the crescent rolls into triangles. Smear a bit of Cream Cheese on each triangle. Don't be shy. Then sprinkle a bit of the chopped Bacon on top. Really...don't be shy. Roll the dough up into a sweet little pouch, making sure to seal all edges together. Bake according to Crescent package instructions.

Let cool about 15 minutes because they seriously come out as hot magma and will burn your tongue!

Enjoy!

peanut Butter & Chocolate No Bake Cookies Recipe

2013-03-25T22:54:00.001-06:00

When I was a kid there was nothing better than a no bake cookie. My Mom never made them to my chagrin. But lucky for me my friend's older sisters made them all the time! Wahoo! As an adult I've only made them twice..which is funny to me considering how much I liked them. It turns out that even though you don't have to bake them you do still have a bit of stove top time and some cooling/hardening time. This recipe turned out so yummy. I made them for my daughter's tea party with her cousins. We didn't even let them cool before we indulged in them. Give them a try when you have a bunch of kids wanting a tea party. Or any time for that matter.

You will need Milk, Butter, Cocoa, Sugar, Peanut Butter, and Oats. Also Vanilla..poor vanilla missed the shot.

Add the Butter, Sugar, and cocoa to a sauce pan and warm over Medium heat. Add in the Milk & Vanilla and bring the whole mixture to a boil.

Once you are Boiling add in the Oats and Peanut Butter. Mix together well.

Grab a bit of parchment paper and place dollops of the mixture out to dry. You can make them as big or small as you want. Wait until the cool and become hardened...if you can! Bwahaha! Ha...ha. Enjoy!

Peanut Butter & Chocolate No Bake Cookies Recipe
Source: Food Network

2 C Sugar
4 TBSP Cocoa
1 Stick Butter
1/2 C Milk
1 C Peanut Butter
1 TBSP Vanilla
3 C Oats

Combine the Sugar, Cocoa, Butter, and Milk in a saucepan over Medium heat. Bring the mixture to a boil. After about a minute or so add in the Peanut Butter, Vanilla, and Oats. Mix together well. Spread out a bit of Parchment Paper on your counter and drop the mixture by the spoonful to cool/harden. Enjoy!

Easy Crock Pot Beef Stew Recipe

2013-03-10T12:27:00.000-06:00

When I was pregnant with my second child I watched a show where a chef was making Beef Stew. At that moment the only thing in the world I wanted to eat was Beef Stew! I didn't want to eat beef stew though because I was watching my blood sugars and couldn't eat potatoes. That craving lasted for weeks. I'm pretty sure I talked about how much I wanted Beef Stew every time I talked to my sister. Fast forward to the end of the pregnancy and the craving had come and gone so I never ended up making it.

Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again! So this time I decided I had dog on better eat some Beef Stew! This recipe makes a very hearty and delicious stew with awesome and tender Beef. Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.

To start things off you will need a Crock Pot, Canola Oil, Red Potatoes, Onions, Celery, Carrots, Italian Seasoning, Beef cut into 1 inch chunks, Chopped Tomatoes, Salt & Pepper, Bay Leaves, and Beef Broth. Shortly before everything is done you will need Chicken Broth, Frozen Peas, and Flour.

Cut your veggies into bite sized chops. No need to be fussy about the chops..this adds a bit of rustic to the stew toss in your Crock Pot. Brown your beef with a little Canola Oil and add that to your Crock Pot. Then toss in the canned Tomatoes, Beef Broth, Bay Leaves, Italian Seasoning, and Salt & Pepper. Mix everything together well. Put the lid on the pot and cook for 1 1/2 hours on High and then for another 7 1/2 hours on Low.

About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well. Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well. Put the lid back on and continue cooking on Low.

Enjoy!

Easy Crock Pot Beef Stew Recipe

2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth

Warm a large skillet over medium heat and add in the Canola Oil. Going in batches, season the Beef with a little Salt & Pepper, and brown the Beef on all sides. Place the Beef on a plate as you go.

Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate. Stir everything together really well. Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.

Then set the Crock Pot to Low and cook another 7 1/2 Hours.

When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well. Add to the Crock Pot along with the frozen Peas and stir it up. Place the lid back on and finish the cooking.

Remove the Bay Leaves and Enjoy!

Pumpkin, Black Bean, and Chicken Enchiladas Recipe

2013-02-27T21:56:00.000-07:00

I love cooking with Pumpkin puree. I've even contemplated making my own and freezing it. I haven't fully felt up to that challenge yet, but maybe one day. Luckily for me the canned stuff is awful tasty and adds just a little something yummy to a recipe. Just before I went to the hospital to have my new baby (who will be 7 weeks old tomorrow) I saw this tasty looking delight and knew I had to give it a try. It was a little spicy..or a lot spicy if you are a 2 year old. Perhaps this helped to push me into labor. Then again...I made this two days before I delivered...and I was induced so it really didn't help at all. But i really recommend this little beauty..and the leftovers freeze well and cook up awful fast when you have a fussy newborn.

You will need Tomato Sauce, Jalapeno, Chili Powder, Cumin, Garlic, Pumpkin Puree, Sour Cream, Tortillas, Pepper Flakes, Onion, Black Beans, and Cheese.

You will also need some shredded Chicken. You can cook it up or use a bit of left over Chicken for this.

Chop up the Onion, Garlic, and Jalapeno. I discarded half of the Jalapeno seeds and it still had quite a bit of kick.

Add the Olive oil to a pan and one it's warm add in the chopped veggies. Cook until they are softened, about 5 minutes.

Meanwhile, in a large bowl combine the Sour Cream, a bit of the Tomato Sauce, Pumpkin Puree, Chili Powder, Garlic, Salt, and Pepper and mix together really well.

Rinse your Black Beans to get the weird goop off of them.

Add the Beans to the Onion mixture and stir together well. Add in the Cumin, Pepper Flakes, and Chili Powder. Also season with a bit of Salt & Pepper.

Add the rest of the Tomato Sauce and incorporate everything. Let it boil for about 5 minutes to let the flavors meld as the Tomato Sauce reduces a little.

Add about 1/3 of the Pumpkin sauce to the bottom of a large baking dish and spread it out evenly.

Take another 1/3 of the Pumpkin sauce and add it to your Chicken.

Grab a Tortilla and place about 1/4 cup of the Chicken mixture and then about 1/4 cup of the Beans mixture right in the middle.

Top with a sprinkling of shredded Cheese.

Roll the tortilla up, making sure to tuck the ends in as you roll. Place seam side down in the baking dish right on top of the Pumpkin sauce.

Once you have rolled all of the Enchiladas up top with the remaining 1/3 of Pumpkin Sauce.

Sprinkle a generous amount of shredded Cheese all over these babies.

Bake at 375 degrees for 20-30 minutes, until the cheese is melted and bubbly and everything is warmed through.

My former baby newly made middle child enjoying the feast.

My oldest really dug in.

Top with Sour Cream, Avocado, and Cilantro. Enjoy!

Pumpkin, Black Bean, & Chicken Enchiladas Recipe
Source: Tasty Kitchen

Sour Cream Sauce:
1 15 oz can Pumpkin Puree
1 C Tomato Sauce
1 C Sour Cream
2 TBSP Chili Powder
2 Cloves Garlic,
Salt & Pepper to taste

Filling:
3 C Shredded Chicken
1 tsp Olive Oil
1 Onion Chopped
2 Cloves Garlic, Minced
2 15oz cans Black Beans, drained
1 Jalapeno, finely minced and you can remove the seeds and ribs to lessen the heat a bit
2 C Tomato Sauce
2 TBSP Chili Powder
2 tsp Cumin
1 tsp Red Pepper Flakes
Salt & Pepper to taste
Tortillas
3 C shredded Cheese

Toppings:
Diced Avocado
Sour Cream
Cilantro

Preheat oven to 375 Degrees.

Warm a pan over medium heat and add in the Olive Oil. Add the Onion, Jalapeno, and one clove of Garlic to the pan. Stir together and cook for about 5 minutes until they begin to soften. Add in the Black Beans, Tomato Sauce, Chili Powder, Cumin, Red Pepper Flakes, and Salt & Pepper to taste. Stir together and bring to a boil, then lower the heat a bit and simmer, stirring often, about 5 minutes. Remove from the heat.

Meanwhile, In a bowl combine the Sour Cream, Pumpkin puree, Garlic, Tomato Sauce, and Chili Powder. Season with a bit of Salt & Pepper. Mix about 1/3 of the Pumpkin Sauce into the Shredded Chicken. Also spread another 1/3 of the sauce on the bottom of a large baking dish.

Grab a Tortilla and top with about 1/4 C of the Chicken mixture and 1/4 C of the Bean mixture. Sprinkle 1-2 TBSP shredded Cheese on top. Roll up the Tortilla, making sure to tuck in the ends. Place in the Baking dish seam side down. Pour the remaining Pumpkin sauce over the top of the Enchilada's and sprinkle with the rest of the Cheese. Bake 20-30 minutes until bubbly and warm through.

Enjoy!

True Love

2013-02-11T14:38:00.002-07:00

I have been MIA the last little while. I've been a busy lady! I was busy bringing a new baby into the world.

My beautiful daughters!

I have also been cooking up some yummy delights. I just have to find the time to upload the photos. Maybe someday in between a 5 year old, 2 year old, and a 4 week old I'll find a little me time. Until that happens..feel free to look back and see what delicious delights you can enjoy. May I suggest my favorite dumplings in the world, a quick and easy quiche, or for a dessert these amazing Peanut Butter and White Chocolate Krispie Treats.

Russian Tea Recipe

2013-01-07T20:36:00.001-07:00

Contrary to the title, this recipe has absolutely no Tea in it and there is probably very little (if any) Russian influence. But I love it! I have been enjoying Russian Tea every winter since I was a little girl. I have even convinced myself that Russian Tea has some healing properties. No joke! When I get a nasty cold..a hot cup of Russian Tea helps me feel just a little bit better. Clears my sinuses a bit and soothes my achyness.

This recipe makes a whole bunch so you and your family can enjoy the health..ahem...benefits all winter long. Perhaps for more than one winter. It's a little tart, a little sweet, and a little..clovey...clove-y..delicious!

You will need Ground Cloves, Ground Cinnamon, Sugar, Powdered Lemonade, and Powdered Tang.

Now grab one of your best helpers..

Or two if you are lucky.

Add all of the ingredients into a large bowl.

Mix together thoroughly. You want those flavors to blend and combine.

As a side note..the now empty containers are a great storage solution.

Grab a mug full of hot water. Not burn your face off hot..just soothe your sore throat or warm you up after playing in the snow hot. Add in 2-3 heaping teaspoons. I usually go for 3.

Stir to mix and enjoy!

Russian Tea Recipe
Source: My Mom

2 C Tang (I've also used generic and it works great)
8 scoops Lemonade Powder..or the amount needed to make 8 Quarts of Lemonade
3/4 C Sugar
2 tsp Ground Cloves
2 tsp Ground Cinnamon

Mix all ingredients together really well. Add 2-3 heaping teaspoons to a mug of hot water and stir. Enjoy!

Weenie Boats Recipe

2013-01-01T20:58:00.000-07:00

Growing up my husband ate a lot of Weenie Boats (or I've heard them called Stuffed Hot Dogs or Potato Boats). It is a recipe that he remembers very fondly. Some of his siblings, on the other hand, don't have any love in their hearts for this dish. Weenie Boats are a recipe for a night when you are rushed and want something super quick and easy..or you just don't want to put much effort out. After the holidays...I don't want to put any effort towards my food! Give these a try, they aren't bad and I'm pretty sure your kids will love them.

You will need Instant Mashed Potatoes (or you can go fancy and make fresh), Hot Dogs, and Cheddar Cheese.

Over medium heat cook the hot dogs. You can skip this step if you want..but I like to get the outside all crisp and yummy.

Prepare the taters according to package instructions.

Place the dogs on a baking sheet and split them down the middle. Make sure you don't cut them all the way through!

Heap the mashed taters right on top of the split. Don't be shy!

Top with a couple of slices of Cheddar Cheese.

Place in a 350 degree oven for 5-10 minutes or until the cheese is melted. If you skip the frying step you may want to go longer to get the dogs good and hot.

Serve with lots of veggies cause that's all the nutrition this dish provides! Enjoy!

Weenie Boats Recipe
Source: My husband's childhood

Hot Dogs
Instant Mashed Potatoes
Cheddar Cheese

Pre-heat oven to 350 degrees. In a frying pan cook the hot dogs until the outside is crispy and delicious. Meanwhile, prepare the mashed potatoes according to package instructions. When the hot dogs are done place them on a baking sheet and split them down the middle. Be sure not to cut them all the way through. Top with a generous portion of mashed potatoes and a couple slices of cheddar cheese. Place in the oven for 5-10 minutes or until the cheese is melted and bubbly. Enjoy!

Ham Roll Appetizer Recipe

2012-12-29T20:34:00.000-07:00

Have I mentioned that I am less than 3 weeks away from having my third child! This is so crazy to me. I am so not ready...is it possible to request more time? Although, with how uncomfortable I am maybe I am ready after all. Such a shame that things get so crowded at the end of pregnancy. I was remembering back to when I had my first child recently. One of the funnier memories involves a delicious appetizer and my baby shower.

My Mom and sister threw me a very sweet baby shower and you should have seen the spread of food they prepared. It was fantastic in every way. There was so much amazing and delectable treats that it was hard to choose what to snack on. They made on of my favorites..Ham Rolls! They are always so yummy and a bonus they are pretty low calorie. I must have gobbled down a dozen ham rolls, at least. After the party was over I peeked in the fridge and found that the ham that I had bee consuming all afternoon had expired!!! Not just by a day or two either. It was horrible! Luckily nobody got sick and my sister decided to always check the expiration date when shopping at the Walmart. You should give these babies a try when you have a party to go to. Perfect any time of year and in any setting.

You will need Cream Cheese (the whipped kind spreads more easily), Ham, and Green Onions.

Grab a slice of Ham.

Spread the Cream Cheese almost to the edges of the Ham.

Slice the Green Onion up.

Evenly sprinkle a little Green Onion over the meat.

Roll the ham up.

Slice into little rolls and Enjoy!

Ham Roll Appetizer Recipe

Ham
Cream Cheese
Green Onion

Evenly spread a TBSP or so of the Cream Cheese over the top of the Ham slice. Chop the Green Onion up into little slices and sprinkle over the top of the Cream Cheese. Roll the ham up and slice into mini rolls.

Enjoy!

Nutter Butter Cookie Balls Recipe

2012-12-12T21:22:00.000-07:00

Cookies! Oh yeah..I said cookies! Every year my sister and I put together a Christmas Cookie Exchange party. It is so much fun and we get to sample all kinds of yummy cookies. I like to try something new and exciting every year. Some of my treats have been awesome..while others have been less than awesome. But it's all in good fun so I don't mind the flops. This year I was cruising the web and saw this little beauty and just had to give it a try. Crumbled up cookies in a cookie!? What could be tastier?

You will need Mini Nutter Butter Bites, Nutter Butter Cookies, Peanut Butter (I used creamy), Softened Cream Cheese (I used the diet stuff), and Almond Bark.

Put the regular Nutter Butter Cookies in a zip top bag and using your meat club crush those babies up. I did this shortly after putting my children to bed and my crushing woke up my 2 year old. Perhaps next time I'll crush more gently.

Mix together the soft Cream Cheese and crushed Nutter Butters.

It will come together in a kind of dry and slightly crumbly mixture.

Roll into little balls. I got just over 2 dozen of them. Refrigerate at least one hour. I let them sit overnight.

Grab a handful or two of the Nutter Butter Bites and cut them in half.

In a microwave safe dish (I find a measuring cup works best) place the Almond Bark and Peanut Butter in the microwave. At 50% power microwave in 30 second increments, stirring after each, until everything is melted and combined.

Prepare your station. Rolled balls on one sheet. Melted PB goodness in the middle. Clean sheet covered with parchment on the other side. Cut up Mini Nutters close by.

Drop one ball at a time in the melted PB mixture. Using a fork lightly tap on the dish to remove excess chocolatey goo.

Place the coated ball on the clean cookie sheet.

Top wit a mini Nutter. Repeat until they are all coated and topped. Allow plenty of time for coating to harden. You can also place them in the fridge to hurry this process along.

Enjoy!

Nutter Butter Cookie Balls Recipe
Source: Kraft Recipes

1 8oz package Softened Cream Cheese
24 Nutter Butter Cookies, crushed
3-6 Squares Almond Bark
1/4 C Creamy Peanut Butter
Mini Nutter Butter Cookies cut in half

Mix together the crushed Nutter Butter Cookies and soft Cream Cheese to make a slightly crumbly dough. Roll the dough into 1 inch balls. I ended up with just over 2 dozen. Place on a baking sheet covered with plastic wrap and refrigerate at least 1 hour.

In a microwave safe dish mix, add the Peanut Butter and Almond bard. Microwave in 30 second increments at 50% power until everything is melted and combined. Make sure to stir after every 30 seconds. Drop the Balls, one at a time, into the Melted PB mixture. Using a fork, tap lightly on the dish to remove excess coating. Place on a parchment lined baking sheet and top with one of the mini Nutter Butter halves. Once all the balls are coated allow the coating to set.

Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash

2012-11-29T21:14:00.000-07:00

I've always loved the Backstreet Boys. Seriously loved them. Not like stalker kind of love..just fan that buys your CD's, goes to your show, and buys merch kind of love. For some reason this blog today reminds me of the "Backstreet's Back" song. Sure..the fact that I haven't written anything since September might have a little something to do with that. But..I've been..well..gosh where to start? I've had a few surprises in my life over the last 6 months or so. I found out that I am pregnant with my third child. My surprise baby is due in about 6 weeks! We are having..another girl and couldn't be more excited.

But enough about my crazy life..let's get to the good stuff. A few weeks ago I cooked up the yummiest Shepherd's pie on the planet. Instead of a mashed potato topping I used a decadent mashed Parmesan Butternut Squash! The topping was so delectable that I made it as a side dish for Thanksgiving Dinner. This is the perfect dinner for a cold night. It really sticks to your ribs and warms you up right. Give it a try soon...but try not to eat all the mash before dinner is ready.

You will need Worcestershire Sauce, Beef Broth, Mushrooms, Rosemary, Canola Oil, Parmesan Cheese, Frozen Peas & Carrots, Crushed Tomatoes, Onion, Garlic, Butternut Squash, Butter, Sweet Italian Sausage, and Salt & Pepper.

Peel, de-seed, and chop up the Butternut Squash.

Toss the Squash into a big pot full of lightly salted boiling water and cook until they are tender. The smaller the chunks the quicker this will happen.

You can do as I do here..or do as you do. I always wash my Mushrooms under a gently running tap and let dry on a paper towel. I know they always say to just rub any visible dirt off.. but I just have to wash them.

Warm a skillet over medium heat and brown the Sausage. When fully cooked set aside and wipe the grease out of the pan with a paper towel.

Slice the Mushrooms thinly..and while you are at it chop the Onion.

Add the Oil, Mushrooms and Chopped Onion to the same skillet you browned the Sausage in. Cook on medium heat until tender.

Add in the Garlic and cook another 2 minutes or so.

Stir in the Beef Broth and Crushed Tomatoes. Go slow..this tends to be a messy step.

Add in the Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper. Bring to a boil then reduce the heat to medium and let everything cook together another 5 minutes or so until the mixture begins to thicken.

Meanwhile, drain the Butternut Squash once it is tender.

Add in the grated Parmesan Cheese, a good 5 TBSP of Butter, and Salt & Pepper. Mash together using your potato masher. Taste and add more Parmesan, Salt & Pepper, or Butter as needed. Maybe not Butter if you are using 5 TBSP!!

Creamy..dreamy..and delicious!

Add the Sausage back into the pan along with the frozen Peas & Carrots. Mix everything together really well. Let it cook a few minutes to let everything warm up a bit.

Place 6 ramekins on a baking sheet. The baking sheet is very important unless you truly enjoy cleaning your oven. Give them a good spritz with non-stick cooking spray.

Add in the Sausage/veg mixture almost to the top. Then spread the heavenly mash on top.

Oh yeah! Bake in a 425 degree oven for 15-20 minutes until everything is warm and bubbly.

Top with Parmesan Cheese shavings..and Enjoy!

Shepherd's Pie with mashed Parmesan Butternut Squash
Source: Better Homes and Gardens Magazine 10/2012

2 1/2 Lb Butternut Squash, peeled, seeded, and cut into chunks
5 TBSP Butter
1/4-1/2 C Parmesan Cheese + more for topping
1 Lb Sweet Italian Sausage
1 TBSP Canola Oil
1 Medium Onion, chopped
8 oz packaged Mushrooms, sliced
3 Cloves Garlic, minced
1 C Beef Broth
28 oz can Crushed Tomatoes
1 tsp Dried Rosemary
1 tsp Worcestershire Sauce
1 C Frozen Peas & Carrots

Preheat oven to 425 degrees. In a large pot cook the Butternut Squash in lightly salted boiling water. 15-17 minutes until fork tender. Drain the water then return the Squash back to the original pan. Add the Butter, a bit of Salt & Pepper, and the Parmesan Cheese and mash together with a potato masher. Set aside.

In a large skillet cook the Sausage over medium heat. Break it up into smallish pieces and stir around until fully cooked. Drain the excess grease and remove the meat from the pan. Set aside.

In the same skillet, add the Canola Oil, Mushrooms, and Onions. Cook for a few minutes until they are nice and softened. Add in the Garlic and cook another 2-3 minutes. Stir in the Beef Broth, Crushed Tomatoes, Rosemary, Worcestershire Sauce, and a bit of Salt & Pepper. Bring the mixture to a boil then reduce the heat a bit. Simmer until the sauce has thickened a bit, about 5 minutes. Add the meat back into the pan along with the Peas & Carrots. Cook about 2 minutes just to warm everything up a bit.

Spray 6 ramekins with non-stick cooking spray. Divide the meat/veg mixture between the cups and top with the Butternut Squash. Bake uncovered on a baking sheet for 15-20 minutes. Top with shaved Parmesan and Enjoy!

Summer Vegetable Casserole Recipe

2012-09-07T13:13:00.000-06:00

Summer is very quickly coming to a close. My heart is breaking a little right now. I got up early this morning and noticed a significant chill in the air. What, a chill!? I'm not ready for a chill yet! I even wished I had put a sweater on before I left the house. I've been enjoying my summer way too much to have it get chilly. Luckily it warmed right up once the sun came out. My oldest daughter got to play in the water at her cousins house after preschool which was a perfect way to play off some of her extra energy.

Before summer officially ends I found a yummy recipe for you. It was seriously simple and my oldest gobbled it up. My youngest who is just shy of 2 was a bit picky and wouldn't even give it a taste. My husband and I both really enjoyed this and it made me wish that I had planted a fantastic garden this year so I could use my own produce. Too bad this year I took the lazy route and no garden was planted.

You will need a Yellow Squash, Zucchini, Onion, Potato, Garlic, Tomato, Cheddar Cheese, Canola Oil, Salt & Pepper, and a Mandolin.

Start by chopping your Onion and mincing the Garlic. Warm a pan over medium heat, add the Canola Oil, Onion, and Garlic and cook about 5 minutes until the Onion is softened.

Meanwhile, using the Mandolin slice the Potato, Zucchini, Yellow Squash, and Tomato very thin. I cut the Tomato with a knife to avoid smashing it and making a huge mess with the mandolin.

Spray a casserole dish with non-stick spray.

Place the Onion/Garlic mixture in the dish and spread it out evenly along the bottom.

Place the sliced veggies in the dish alternating the veggies to get a good mixture. Sprinkle with a bit of Salt & Pepper.

Grab your trusty bottle of Italian Seasoning.

Sprinkle it over the top to your liking.

Cover the dish with foil and bake in a 400 degree oven for 30 minutes.

Meanwhile grate the Cheese. Make sure to feed some to your 2 year old or she will get really super mad at you.

When the timer dings grab the casserole out and sprinkle the cheese over the top. Place back in the over for another 15-20 minutes. You want the veggies to be good and tender at this point.

Gooey Cheesy Goodness. Gotta love the Cheese.

Enjoy!

Summer Vegetable Casserole Recipe
Source: Budget Bytes

1 TBSP Canola Oil
1 Yellow Onion
1 tsp Minced Garlic
1 Zucchini
1 Yellow Squash
1 Potato (I used a Yukon Gold)
1 Tomato
1-1 1/2 tsp Italian Seasoning
1 C Shredded Cheddar Cheese
Salt & Pepper to taste

Preheat your oven to 400 degrees.

Chop the Onion and Mince the Garlic. Warm a skillet over medium heat and add in the Canola Oil, Onion, and Garlic. Saute until the Onion is softened, about 5 minutes.

Meanwhile, using the Mandolin slice the Zucchini, Yellow Squash, and Potato as thinly as you can. Using a knife thinly slice the tomato.

Spray a casserole dish with non-stick spray. Place the sliced veggies standing up alternating the veggies for ultimate flavor distribution. Sprinkle with a bit of Salt & Pepper to taste (remember that potatoes like Salt). Then sprinkle the Italian Seasoning over the veggies.

Cover the dish with tin foil and bake for 30 minutes. Remove the foil and sprinkle the Shredded Cheese all over the veggies. Place back in the oven and bake another 15-20 minutes. You want all the Veggies to be tender and the Cheese to be melted.

Enjoy!

Vietnamese Banh Mi Sandwich Recipe

2012-08-07T21:16:00.000-06:00

Summer is quickly coming to a close. It breaks my heart a little because we haven't been able to go to the water slide as much as I had hoped we would. I have a few more weeks of August so I better go at least once a week to make sure we cram plenty of chlorinated water fun into our lives. Although I don't think my baby likes the water slide. They have a wave pool and when the waves come on it terrifies her. My oldest loves the wave pool and always wants to take our tube into the super deep end which terrifies me. She's just too young!

Speaking of summer coming to a close, have I got a tasty recipe for you. A few years ago my husband and I were living the sweet life in Hawaii as DINKS (double income no kids). It truly was sweet. We were introduced to the delicious Banh Mi sandwiches at a little French/Vietnamese joint called Ba Le. So good! When I saw this recipe I knew we would be instant friends. We all loved this dish. My husband invited me to make it whenever I want. He then took all of the leftovers to work the next day before I was awake and could protest. Next time I'll have to make double so we all have leftovers. Try it, and try it fast! You won't be disappointed.

To start off we need to create a little pickle. You will need a Cucumber, some Carrots, Sugar, and Rice Vinegar.

Measure out your Rice Vinegar.

Then add in a touch of Sugar. Ok, maybe I added a touch more than a touch...then stir together until the sugar dissolves.

Peel and Chop your Cucumber then peel and grate your Carrots.

Combine the Vinegar/Sugar mixture with the Carrots and Cucumbers.

Mix together together well, cover, and let sit in your fridge for at least an hour.

After the veg has had time to pickle you can get your other ingredients ready. You will need the pickled veg, Chopped Lettuce, Mint Leaves, Cilantro Leaves, Shredded Chicken (I used a Rotisserie Chicken), Sriracha, Sweet Thai Chili Sauce, Mayo, and a fresh Baguette cut in half.

Spread a little may on both sides of the bread and then add a bit of the Sweet Thai Chili Sauce (I used the Mae Ploy brand) to one or both sides. Then add a bit of Chicken to the top.

Top the Chicken with a little Lettuce, Cilantro, and Mint Leaves. Make sure you get the Mint because it truly makes the dish in my opinion.

Then put plenty of the pickled veg on top.

For a little kick add a bit of Sriracha. The funny little red spots are the Sriracha..I didn't add too much to mine because I like to take it easy. But feel free to lay it on thick if you like the spice.

Place the top on and Enjoy!

Vietnamese Banh Mi Sandwich Recipe
Source: How Does She

1 fresh Baguette, cut in half lengthwise and then cut into portions
Mayo
Rotisserie Chicken, shredded
Cucumber, Peeled and cut into smallish chunks
Romaine Lettuce chopped into little pieces
1/2 C Shredded Carrots
Fresh Mint Leaves
Fresh Cilantro, roughly chopped
Sriracha Sauce
Sweet Thai Chili Sauce
1/2 C Rice Vinegar
1/4 C Sugar

At least one hour before meal time add the Rice Vinegar and Sugar and stir together until dissolved. Add the chopped Cucumbers and Shredded Carrots and mix together really well. Cover, place in the fridge, and let sit until dinner time.

Spread desired amount of Mayo on both sides of the baguette. Add a good amount of Sweet Thai Chili Sauce to at least one side of the bread. Top with the Chicken, Lettuce, Mint Leaves, Cilantro, and desired amount of Sriracha sauce. Place the top of the baguette on and Enjoy!

Mexican Salsa Crock Pot Chicken Recipe

2012-07-22T22:10:00.003-06:00

I just finished up a lovely and relaxing vacation. We spent a week on the road and ended up in Northern California in a little town Called Burney. This quaint little town is home to one of the most spectacular Waterfalls I have ever had the luxury to see. If you ever find yourself in Burney do not miss the chance to see the McArthur-Burney Falls, they are spectacular. We enjoyed the Falls on a lovely 75ish degree day and went on a little hike in the woods surrounding the river. Perfect day!

Upon returning home it was back to the real world and back to cooking up some mighty fine eats. I tried this little gem of a meal which my whole family loved. We all gobbled it up after some serious traveling induced hunger. I hope you will give it a try..cause it is tasty!

You will need a Slow Cooker/ Crock Pot, Chicken Breasts, Taco Seasoning, Cream of Mushroom Soup, Sour Cream, and Salsa.

Add the Salsa, Cream of Mushroom Soup, and Taco Seasoning to your Crock pot and mix it all together well.

Salt & Pepper your Chicken on both sides then nestle them into the spicy bath of goodness.

Set your Slow Cooker to Low and let it cook for 6 hours. Whenever I cook with the Crock Pot I think of that Ronco Rotisserie where they say "Set it and Forget it!" I just love my Crock Pot!

When the cooking time is up grab some tongs or a couple of forks and shred the Chicken. It will be so tender and luscious that it will shred very easily.

Mix in the Sour Cream..Oh yeah! This makes it so creamy and good!

Serve on top of some Rice with a bit of Shredded Cheese, Diced Avocado, and Cilantro. Or you can use it as a taco filling, or you can use it in a taco Salad, or...the possibilities are endless! Just make this cause it's crazy tasty!

Mexican Salsa Crock Pot Chicken Recipe
Source: Chef Mommy & original Source: Fake Ginger

3 Chicken Breasts
1 Can Cream of Mushroom Soup (I used the Healthy Request one)
1 C Salsa
1-2 TBSP Taco Seasoning
1 C Sour Cream

Toppings:

Shredded Cheese
Cilantro
Diced Avocado

Place the Salsa, Cream of Mushroom Soup, and Taco Seasoning in the bowl of your Slow Cooker and mix together well. Salt & Pepper both sides of your Chicken and nestle it in the Soup/Salsa mixture. Set the cooker to Low temperature and let cook for 6 hours or until the Chicken is tender.

When the cooking time is over shred the chicken in the Crock Pot with tongs or two forks. Mix in the Sour Cream and serve with Shredded Cheese, Cilantro, and Diced Avocado over Rice...or any way you want.

Enjoy!