Real Life: Live & Unscripted

Atlanta Weekend with Mimi G Style

Sooooooooooooooooooooooooooooooooooooooooooooooooooo this past weekend Mimi G Style & I met up in Atlanta. She flew in from LA and I made the little two hour drive over. We had a meeting for some Stitched9 stuff. Since we were in the Area there was a meet and greet set up for her.

Mannnnnn it was SO many women there lol

This is just a snippet of women. It was PACKED. Here is a video from the event:

The video guy was awesome. Take a look at it if you have some time. It was really neat. Mimi answered questions and such and we talked a little about Stitched9. It was overall very awesome lol

After we finished all the business stuff...we had some fun lol

Day time and night time view from our hotel. It was beautiful.

Hotel room #selfie lol

So much eating lol. We love food.

Then there was the 2am room service..Best burgers ever. Or maybe we were really hungry lol

We may or may not have had a cake tasting party during the super bowl...

Let me say, I almost didn't post this picture because it makes me look massive lol, but I did anyway lol.


It was so fun seeing people that's I've followed for years and who have followed me for years. I have more pictures on instagram, I just happened to have these on my phone lol

I'll leave you with these last two lol. We had such a good time. Meetings were excellent, fun was had and there were a few great suprises. So yeah, this trip will be one for the books lol

That's all I have for today lol.

Toodles!

 

 

 

 

 

Corn and Cheese Chowder

Another soup that I cooked while at Mimi's house. Man. Look. This was so good. I couldn't wait to get back home and cook it lol. I was SHOCKED that my kids loved it.

We've been on a soup kick lately. I didn't want the turkey to go to waste so of course I made turkey soup.

I've been on green smoothies though. I kinda don't want any food. Also know that I made this way before Thanksgiving lol. Just getting around to posting it lol

As always, make it and thank me later lol

Ingredients

• 4 Tablespoons 1/2 Stick Butter
• 1 whole Onion, Chopped
• 3 slices Bacon, Cut Into Pieces
• 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
• 5 ears Corn, Kernels Sliced Off
• 1/4 cup All-purpose Flour
• 3 cups Chicken Stock Or Broth
• 2 cups Half-and-half
• 1 cup (heaping) Grated Monterey Jack
• 1 cup (heaping) Pepper Jack
• 1/3 cup Sliced Green Onions
• Bread Bowls

Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Corn and Cheese Chowder

Sherried Tomato Soup

MAN LISTEN. While I was in LA Mimi G. had a soup party.

This is one of the soups "WE" made lol

IT

IS

SO

GOOD.

I don't even LIKE tomato soup but this stuff is AMAZING.

Seriously. Make it and thank me later.

Sherried Tomato Soup

Ingredients

• 6 Tablespoons Melted Butter
• 1 whole Medium Onion, Diced
• 1 bottle (46 Oz.) Tomato Juice
• 2 cans (14 Oz. Cans) Diced Tomatoes
• 1 Tablespoon (up To 3 Tablespoons) Chicken Base
• 3 Tablespoons (up To 6 Tablespoons) Sugar
• 1 pinch Salt
• Black Pepper To Taste
• 1 cup Cooking Sherry
• 1-1/2 cup Heavy Cream
• Chopped Fresh Parsley
• Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.

Parmesan Broiled Tilapia & Roasted Veggies

Man LISTEN. Let me tell y'all how GOOD this was. OMG it was SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Good lol

It was so good that the family asked me to make it again the following day. IT'S THAT GOOD

Not to mention quick and easy lol. EVEN BETTER.

Parmesan Broiled Tilapia

I followed this recipe exactly as it was written. It really was very good. I ALMOST didn't make it because I don't like mayo but it's really good and you can't even taste it. SO glad I didn't pass this up.

For the veggies:

Roasted Zuccini & Squash

Ingredients:

• 4 large zucchini
• 2 large yellow squash
• 2 teaspoons Garlic powder
• 1/2 teaspoon Pepper
• Olive oil – In an oil sprayer
• 1/8 cup parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
3. Spray a cookie sheet with a light coat of olive oil.
4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
5. Spray a very light coat of olive oil over the top of the squash.
6. Sprinkle your spices, including the parmesan over the squash.

 

Alright. Y'all go make dinner! LOL

 

Best sleepover food ever!

I don't know WHY these are called funeral sandwiches but they are INSANE.

I made these for Jaelyn's sleepover in FEBRUARY smh, I know I'm WAY late but I'm going to start back putting food on here lol. It's been a WHILE lol.

ANYWAY, these things were awesome. They RAN through them. I think I ended up making a ton more lol. They are SUPER good.

You can literally stand at the counter and just EAT them lol

Try them. Let me know how you like em!

 

Ingredients

For the sandwiches:

• 24 King’s Hawaiian Rolls
• 24 slices deli slice Honey Ham
• 24 slices deli slice Swiss cheese
• Mayonnaise

For the glaze:

• 2 sticks butter, melted
• 4 Tablespoons Brown Sugar
• 2 Tablespoons mustard
• 2 Tablespoons Worcestershire sauce
• 1 Tablespoon finely minced onion (or 2 tsp. dried minced onion)
• Poppy seeds, for sprinkling

Instructions

1. Cut the rolls in half and spread the insides lightly with mayonnaise. Lightly oil or spray baking pan with Pam. Line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. In a medium bowl mix together the melted butter, Worcestershire sauce, mustard, brown sugar and onion. Pour the entire concoction over the buns, drenching each one. Sprinkle each sammie with poppy seeds. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes, uncovered or until cheese is melted and bun tops are a bit golden. Serve warm!

Toodles!

White Chicken Enchiladas

 

 

THIS was THE BOMB!

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

The only thing I did different was added black beans inside. SO GOOD. I doubled the recipe and it was enough for leftovers.

P.F. Chang's Mongolian Beef Copycat Recipe

INSANE! So good!
http://www.sixsistersstuff.com/2012/03/pf-changs-mongolian-beef-copycat-recipe.html

The ONLY thing will do differently next time is use a soy sauce with less sodium. I had a little left over the next day for lunch and it was SUPER salty. It was NOT salty when I was eating it but that next day...whew lol.

Creamy Grilled Chicken Piccata

Served on a paper plate lol.

This was THE BOMB!
http://www.plainchicken.com/2010/08/creamy-grilled-chicken-piccata.html

Chicken Crescent Roll Casserole

I think Kayla picked this one out.

This was REALLY GOOD.

Of course she saw it on pinterest lol. The original recipe is HERE.

Melt in your mouth chicken breast

Man THIS was GOOD!!!!

I saw this on pinterest  but here is the original recipe HERE

Let me tell you. I HATE MAYO. Like SERIOUSLY HATE IT. You could NOT taste it in this dish. I made enough for leftovers and it was ALL GONE THE SAME DAY! It was SO good, like you couldn't stop eating it and you are full good lol.

TRY IT LOL

 

Petite Lasagnas

I ran out of mozzarella cheese lol. oops!

I took all these pics with my camera phone lol. I was too lazy to use my camera lol.

These were SO GOOD.

Click HERE for the recipe.

I don't think I will EVER make traditional lasagna again. The serving size is perfect. The clean up is SO easy and I'm wondering if you can maybe make these a day ahead and pop them in the oven the next day? Im not sure though. It might make the wonton too soggy. Just a thought though.

This was a HUGE hit!

Crockpot Beef Stroganoff Recipe

http://thecrockstar.blogspot.com/2009/01/absolute-best-crockpot-beef-stroganoff.html

Now THIS was INSANE!!! It was all the rage on twitter soooo of course I had to make it too lol

Again, NO picture lol. I know I SUCK but trust me, it was REALLY good lol

 

French Toast Bake

http://sheldonrachel.blogspot.com/2009/03/french-toast-bake.html

For SOME reason, this is the only picture I have of this...

This is the before picture lol obviously. Just thought I'd say that lol

Man THIS stuff was SO good!!!!!!!!! TRY IT!!!!! SOOOOOOOOOOOOOOOO GOOD. The kids were like uhhh can you make it again tomorrow? LOL

 

Strawberry Valentine Oreo Cookies

 

http://www.sixsistersstuff.com/2012/02/strawberry-valentine-oreo-cookies.html

MAN!!! These were SO goood. SUPER DUPER DUPER sweet but VERY good. I literally ate ONE whole cookie over two days lol

Ingredients:

Cookies:
1 package of strawberry cake mix
2 eggs
3/4 cup of shortening

Frosting:
8 oz. cream cheese, room temperature
1/2 stick of butter, softened
2 tsp. vanilla
4 c. powdered sugar

Mix together strawberry cake mix, eggs and shortening until well combined. The dough will be pretty thick.

 

 Roll dough into balls, making sure they are all similar in size. Place dough onto ungreased cookie sheet and bake for 8 minutes.

 Mix together cream cheese, butter, vanilla and powdered sugar until smooth. Spread onto cooled cookies and sandwich together.

 *Makes 12-15 cookies after they are sandwiched together*

Crock Pot Chicken Parmesan

http://www.chef-in-training.com/2012/01/crock-pot-chicken-parmesan.html

 I thought I had a picture of this but I don't. This was REALLY good though.

I'm in love with my crockpot these days lol

Chicken Parmesan Wraps

Sooooo pinterest... lol. That's about all I can say lol

I saw this on there and I was like whoaa that looks good!

I made this YESTERDAY lol. I hardly EVER post recipies that quick. It was THAT good.

Original Recipe

Chicken Parmesan Wraps

makes 6

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving (see my favorite recipe here)

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F.

Lay the egg roll wrappers on a clean work surface.

BEFORE YOU DO ANYTHING ELSE, GET SOMEONE ELSE TO COME HELP SO YOU CAN TAKE PICTURES...

Ok, continue...

Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

(Ignore the crappy cell phone picture lol)

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

 

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

 

I didn't use marinara sauce for dipping. I used the Asian Sesame dressing from the other day. I seriously put it on everything and it was OH so good on this!

The only thing I will do differently next time is add more spinach. This is GOOD. I actually cooked the entire pack of egg roll wrappers. They KILLED it.

Nutrition information for 1 wrap:

Calories: 178, Fat: 4.4g, Cholesterol: 32.8mg, Carb: 17.7g, Fiber: 1.1g, Protein: 15.7g

Taco Stuffed Shells

 

 

I took ALL these progress pics and don't even feel like uploading them lol

 

http://blogchef.net/taco-stuffed-shells-recipe/

Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
 
Cooking Instructions:

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Taco Chicken Bowls

 

This was SO GOOD! The second day we had it wrapped in burritos. DIVINE. SUPER easy and GOOD-T lol

Click the link below for the recipe.

 

http://budgetbytes.blogspot.com/2011/07/taco-chicken-bowls-1066-recipe-133.html

Philly Cheese Steak Sloppy Joes

This one was pretty good. Make sure you really season your meat though lol. The cheese sauce got away from me but I didn't feel like taking another picture, so there you have it lol. Be CAREFUL with the cheese sauce lol.

Click the link below for the recipe:

 

http://tasteofhomecooking.blogspot.com/2011/05/philly-cheesesteak-sloppy-joes.html

Quick & Easy Talipia

I got this recipe from a friend, and I promise you I've made it twice since and I've only had it like ummmm maybe a month. It's SO easy and SOOOO good. The second time I made it I served it over mashed potatoes.  **YUM** the kids LOVE it!

Excuse the pics, I only took them with my cell phone lol

- 4 (4 ounce) fillets tilapia
  - 2 teaspoons butter
  - 1/4 teaspoon Old Bay Seasoning TM, or to taste
  - 1/2 teaspoon garlic salt, or to taste
  - 1 lemon, sliced
  - 1 (16 ounce) package frozen cauliflower with broccoli and red pepper

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9x13 inch
  baking dish.
  2. Place the tilapia fillets in the bottom of the baking dish and dot
  with butter. Season with Old Bay seasoning and garlic salt. Top each one
  with a slice or two of lemon. Arrange the frozen mixed vegetables around the
  fish, and season lightly with salt and pepper.
  3. Cover the dish and bake for 25 to 30 minutes in the preheated oven,
  until vegetables are tender and fish flakes easily with a fork.

 

 **The first time I made this, I doubled it and did it just like it was written, the second time I made it I added lime and garlic. OH SO GOOD**

 

Spicy Lemon Shrimp

I told y'all I was on a shrimp kick lol. This is one from PW...she is my favorite and I love her. She loves me back too and we are BFF's...in my head lol.

I served mine with loaded mashed potatoes, steamed broccoli and french bread. YUM. Dip the bread in the butter and OMG....yummyyyy

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly

 

Shrimp Creole

I am going to start posting these as soon as I cook them or very shortly after. There are so many things I didn't post last year because once I took pics of it, I just didn't feel like doing an entry about it lol. I'm going to try not to let that happen this year.

• 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 1/2 cups chopped onion
• 1 cup chopped celery
• 3/4 cup chopped green onions
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper, ground
• 2 bay leaves
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• dash hot pepper sauce
• 1 tablespoon chopped parsley
• hot cooked rice

Preparation:

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.

**the only thing I did different was season my shrimp with old bay and let it sit for a couple hours**

Enjoy!

Jerk Chicken Chili

I made this the other day and it was SOOOOOOOOOOO good.

Jerk Chicken Chili
source: Pam Anderson, Perfect One-Dish Dinners
Printer-Friendly Version

1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups)
4 cups chicken broth
1 can (14 oz) diced tomatoes
1 can (15 oz) black beans, undrained or partially drained
1 can (15 oz) small white beans, undrained or partially drained
2 tbsp chopped pickled jalapenos
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

1. Heat oil in a large pot over medium-high heat.

2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

5. Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired.  If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken.  Turn off the heat and let stand for 5 to 10 minutes before serving.

The recipe came from this blog. Thanks Toya for sending it to me lol

Toodles!

Salt & Pepper Shrimp

 

Ingredients:
1 ½ lbs large raw shrimp (deveined with shells on)
Canola oil (for frying)
1 cup green onions (sliced)
¼ cup fresh garlic (minced)
¼ cup fresh ginger (minced)
½ tablespoons sea salt
½ tablespoon ground pepper mix (black, green, red, ect.)

Step 1: Pat dry shrimp with paper towels. Heat a deep fryer to 375 degrees. Add shrimp and deep fry for 20 seconds. Remove and drain on paper towels.

Step 2: Coat the wok with a little oil and sauté green onions, garlic and ginger for 15 seconds. Add the shrimp and season with salt and pepper. Stir fry for 20 seconds and serve.
(Makes 3 Servings)

  

 

  

 

 
 

 

 
I can NOT remember where I found this recipe. If I find it again, I'll link it up, but it was GOOD!

Monday Night Stir Fry (PW)

 

I got really lazy, so y'all get a bunch of pics and the directions at the end lol

 

 

  

  

  

 

  

 

  

 

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Difficulty: Easy

Servings: 4

Ingredients

• 3 whole Chicken Breasts (or Other Meat), Cut Into Pieces
• ½ cups Soy Sauce (plus Extra To Drizzle Over Meat)
• ½ teaspoons Sesame Oil (plus Extra To Drizzle Over Meat)
• 1 whole Medium Onion
• 2 cloves Garlic
• 2 Tablespoons (to 3 Tablespoons) Fresh Ginger, Minced
• 1 whole Red (or Other Color) Bell Pepper, Cut Into Chunks
• 10 whole White Mushrooms, Sliced (can Use Any Mushroom You Like)
• 1 jar (small Jar) Baby Corn, Cut Into Pieces
• 3 Tablespoons Sugar
• ½ cups Chicken Broth
• 1 teaspoon Rice Vinegar
• 2 teaspoons (rounded) Arrowroot
• 3 Tablespoons Peanut Oil
• ¼ cups (to 1/2 Cup) Roughly Chopped Cilantro

Preparation Instructions

After cutting meat into chunks, drizzle with a bit of soy sauce and sesame oil. Set aside.

Prepare all vegetables and have them ready.

Mix ½ cup soy sauce with sugar. Stir together and set aside. Mix ¼ cup chicken broth with arrowroot. Stir together and set aside. Measure an additional ¼ cup chicken broth. Set aside.

To begin stir fry, heat skillet or wok over high heat. When it’s hot, drizzle in 2 teaspoons peanut oil. Add meat to skillet and fry quickly, stirring around for 2 to 3 minutes. When brown and just cooked through, remove to a separate bowl. Add additional 1 tablespoon peanut oil to same skillet. Throw in onions and cook for 1 minute. Add red bell pepper and cook for 30 seconds. Add garlic and ginger. Stir. Add mushrooms and stir. Cook for 45 seconds. Add baby corn. Stir.

Pour in ¼ cup chicken broth and soy sauce/sugar mixture. Drizzle in 1 teaspoon rice vinegar and ½ teaspoon sesame oil. Dump in cooked chicken. Stir together. Pour in chicken broth/arrowroot mixture. Stir together, then turn off heat. Sauce should be much thicker. At the very end, seconds before serving, stir in ½ cup (or up to 1 cup) roughly chopped cilantro. Serve over cooked rice.

Variations:
• You can use any following vegetables: broccoli, snow peas, zucchini, any color of bell pepper, any mushroom, water chestnuts, green onions, etc.
• Add ½ cup cashew halves to make it even more yummy.
• Eat with chopsticks if you want to feel really cool.

Bacon Wrapped Scallops & Chocolate Covered Strawberries

 

Yummo

 

Cook your bacon, NOT until it is fully done, but almost done. You want it to be pliable so you can wrap it around the scallop.

 

Start to sear your scallops....

 

Once they are ALMOST done, take the bacon, wrap it around, stick a toothpick in it and pop it in the oven for a few minutes on high broil.

 

Get your asparagus ready....

 

Get that fancy little tub of meltable chocolate lol, DON'T overheat it or it WILL burn and you will have to go and get some more lol. Dip your strawberries in it, and let it cool in the fridge lol.

  

Eat, drink and be merry lol. Yeah I did overcook my pasta lol. AND lol.

Toodles!

Pound Cake

*ETA* This was made WAYYYYY back in umm January or February lol. Yep, I'm just that far behind in my food posts lol.

Yep...Pioneer Woman lol.

PERFECT lol.

  

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

  

I always keep my phone near me and I should have gotten it out of the way lol. OOPS...lol

  

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

  

I didn't cook mine that long. I cooked it for about 55 minutes and it was perfect! Sooo just watch it lol. Kinda depends on your oven.

Yep, copy and paste! LOL

Ingredients

• 3 sticks Butter
• 3 cups Sugar
• 5 whole Eggs
• 1 teaspoon Butter Flavoring
• 2 teaspoons Lemon Flavoring
• 3 cups All-purpose Flour
• 1 cup Sprite, 7-UP, Or Sierra Mist

Preparation Instructions

Preheat oven to 325 degrees.

Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.

Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.

Remove cake from oven and invert pan until cake drops out. Slice and chow down!

White Chili

 

I gotta say, I got tired of taking pics so this post is lacking lol.

 

 

Pause from the cooking and take a pic of the huge mess you have made in the kitchen lol. Does that happen to y'all!? LOL

 

 

 

This was OH SO GOOD. It was my first time every having/making white chili and we LOVED IT!

Ingredients

• 1 whole Fryer Chicken, Cut Up (or 3 Cups Cooked Chicken)
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Minced
• 2 whole Cans Green Chilies, Chopped
• 1 pound Dried Great Northern Beans, Rinsed
• 8 cups Chicken Broth
• 1 whole Jalapeno, Sliced
• 1-½ Tablespoon Ground Cumin
• ½ teaspoons Paprika
• ½ teaspoons Cayenne Pepper
• Salt To Taste
• White Pepper, To Taste
• 1 cup Whole Milk
• 2 Tablespoons Masa (corn Flour) OR Cornmeal
• Grated Monterey Jack, To Taste
• Sour Cream For Garnish
• Cilantro For Garnish
• Guacamole (optional)
• Pico De Gallo (optional)
• Corn Tortillas (warmed)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream.

Chicken Scallopini

The pioneer woman is DANGEROUS lol

 

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.

  

 

  

Grab a helper so you can have a really cool picture lol.

  

Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

 

  

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

 

 

  

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

 

  

  

Copy and Paste the recipe...that's what I did lol

Ingredients

• 1 pound Linguine
• 6 whole Boneless, Skinless, Trimmed Chicken Breasts
• Salt And Pepper, to taste
• Flour
• 2 Tablespoons Olive Oil
• 4 Tablespoons Butter
• 12 ounces, weight White Mushrooms, Sliced Thin
• 1 cup Dry White Wine
• Chicken Broth (optional)
• 1 whole Lemon
• ½ cups Heavy Cream (can Use Half-and-Half)
• 1 teaspoon (heaping) Capers
• Chopped Fresh Italian Parsley
• Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.

Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Herb Roasted Tomatoes

   

Ingredients

• 1 tablespoon chopped fresh oregano leaves
• 2 tablespoons chopped parsley leaves
• 2 tablespoons minced garlic
• 1 1/2 teaspoons coarsely ground black pepper
• 1 tablespoon salt
• 3 tablespoons extra-virgin olive oil
• 8 Roma tomatoes, halved and seeded
• 1 cup Mozerella Cheese

Cut your tomatoes in half...

  

Dig all the centers out. IF you leave it in, you will have a hot sloppy mess on your hands. Don't ask how I know lol.

  

Mix up your herbs and oil...

 

Roll the tomatoes around in it...

 
Place them in a pan...

  

Add some cheese....

  

Put it under the broiler for about 3 or 4 minutes or until the cheese is brown. And serve. I think I served these with ummm some kinda chicken and a salad. Everyone liked these except Kayla, she does NOT like tomatoes.

   

Lemme know if you try it and like it!

Toodles!

I love to cook. Like seriously.

Have you guys seen Julie and Julia?

 
Seriously. I loved it. I loved how she cooked her way though Julia Child's Cookbook.  Enter my current obsession with The Pioneer Woman lol.

   

I am so obsessed. Smitten. Just whatever you want to call it. Jocking, just WHATEVER lol. Adrienne LOVES THE PIONEER WOMAN. I am SO not afraid to admit it lol.

Since I LOVE to cook and my family LOVES to eat and try new foods. I'm gonna cook my way though her website/cookbook lol.

NOW...I don't know how often I will try the recipes, and there are some things I KNOW I don't want to try because I know my family won't eat it but you best believe I will be trying a LOT of them lol.

I'm no chef...just a woman who loves to be in the kitchen. I don't do a lot of fancy dishes, always cook healthy and I might not always use gourmet cheese but just like with everything else I do, I put my heart into it.

So yeah, all of that to say I'm gonna post more recipes lol.

First one coming soon! LOL

Toodles!

The Pioneer Woman is going to make me fat lol Monkey Muffins....YUMMMMM

I LOVE all things Pioneer Woman! I really want her cookbook. Like seriously lol. Does anyone have it??!?! If so what do you think?

I saw her monkey muffins a while back and decided to make them. YUM!

I made them again last night and remembered that I took pics the first time I made them. OH SO YUMMY! LOL

 

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

  

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

  

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

  

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

 
 
Scoop out with a spoon and serve to hungry humans.

 

Copy and paste it and print it out lol. SO GOOD.

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.

Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Scoop out with a spoon and serve to hungry humans.

Seasame Chicken

 

Ingredients

• 3 whole boneless chicken breasts

 

Marinade

• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine or dry sherry
• 3 drops sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil

Sauce

• 1/2 cup water
• 1 cup chicken broth
• 1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
• 1/4 cup cornstarch
• 1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup)
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chili paste (or more)
• 1 garlic clove (minced)

Frying

• peanut oil (3 1/2-4 cups)

Serving

• 2 tablespoons toasted sesame seeds

Directions

Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

 

 

To prepare the sauce:.

Mix together all of the sauce ingredients.

 

Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:.

 

Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.

Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying.

 

Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. 

 

Place the chicken on a large platter and pour the sauce over.

 

 

Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

 

This has been a hit every time I've made it and is requested often lol. I followed the recipe exactly and didn't make any changes.

Toodles.

Smoked Paprika Pork Chops with Bell Pepper/ Corn Relish and Tomato Bruschetta

 

Ingredients

• 1  tablespoon  olive oil
• 1/2  cup  prechopped red onion
• 2  teaspoons  bottled minced fresh ginger
• 1/3  cup  chopped red bell pepper
• 1  teaspoon  ground coriander
• 1/4  teaspoon  dried thyme
• 1  (15.5-ounce) can no salt-added whole kernel corn, drained
• 1  teaspoon  cider vinegar
• 3/4  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 1 1/2  teaspoons  smoked sweet paprika
• 4  (4-ounce) center-cut boneless pork loin chops, trimmed
• Cooking spray

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.

Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.

 

 

 

 

  

Tomato Bruschetta

 

8 (2-ounce) slice Italian or sourdough bread

4 garlic cloves, halved

4 small tomatoes, each cut in half crosswise

4 teaspoon evoo

1/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

Prepare grill.

Place bread slices on grill rack, grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard tomato peels. Drizzle 1/2 teaspoon  olive oil over each bread slice, sprinkle evenly with salt and pepper.

 
 
 
 

 

I served this with a small spinach salad. It was YUMMO....

Dulce De Leche Cupcakes

 

 

OMG FREAKING INSANE!!!!!!!!!!!!!!!!!!!!!!!! 

This is what being on twitter will do for you lol. Mo, posted a picture of a cupcake she was eating and the FIRST thing I did was google a recipe lol.

ETA Ki was at my house when I made these and she went home with the recipe and made them the same night lol. Check out her entry lol.
Cupcakes

• 1/4 cup butter, at room temperature
• 2/3 cup brown sugar
• 2 eggs
• 1/3 cup milk
• 1 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup toffee pieces

Frosting

• 1/3 cup brown sugar
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1/3 cup confectioners' sugar

Directions

To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.

Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.

**I must say that I had to double the icing recipe. If you follow it as is, it will NOT be enough**

Toodles!

Strawberry Cake

I am SO late! I made this back in MAY lol. I snapped a pic before I put the icing on the sides lol.

Ingredients

• 2 3/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 2 cups white sugar
• 1 (3 ounce) package strawberry flavored gelatin
• 1 cup butter, softened
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup strawberries, pureed
•  
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, sliced
•  
• 1/2 cup margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
•  
• 1 1/2 cups quartered strawberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
2. In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
3. Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
4. To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
5. To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
6. Spread remaining whipped cream on cake top. Top with quartered strawberries.

Let me know if you try it and like it!!!

Toodles! Have a great weekend!

Cajun Shrimp and Rice

 

Yield

4 servings (serving size: 1 1/4 cups)

Ingredients

• 3 1/2 oz long-grain rice
• 2  tablespoons  olive oil, divided
• 2  pounds  peeled and deveined large shrimp
• 1  tablespoon  Cajun seasoning, salt-free
• 1  tablespoon  minced garlic
• 1  cup  bell pepper stir-fry
• 1/4  cup  chopped green onions
• 1/4  teaspoon  dried thyme
• 1/2  cup  canned Italian-style stewed tomatoes, undrained
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper

Preparation

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper stir-fry, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

 

 

 

Scallops sauteed with parsley & garlic, grilled corn on the cob & salad

**UGH!! I lost this the first time, so now you get the short version lol**

 

Yield

4 servings (serving size: 4 scallops)

Ingredients

• 16  large sea scallops (about 1 1/2 pounds)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1 1/2  tablespoons  olive oil ---I used grapeseed oil
• 2  tablespoons  butter
• 1/4  cup  chopped fresh flat-leaf parsley---I used curly parsley
• 2  garlic cloves, minced

Preparation

Sprinkle scallops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add 8 scallops; sauté 2 1/2 minutes on each side or until browned. Set aside, and keep warm. Repeat procedure with remaining 8 scallops. Wipe pan clean with a paper towel.

Add butter to pan; reduce heat, and cook until butter melts. Stir in parsley and garlic, and cook 15 seconds. Return scallops to pan; toss to coat.

 

  

This is what I use everytime I cook scallops. I found it at Whole Foods and I LOVE the flavor it gives the scallops.

 

  

I use grapeseed oil instead of olive oil when I cook this for two reasons :

1. It doesn't add any additional flavor to the dish..
2. It has a higher flashpoint that olive oil. LOVE that. IMO.

 

 

 

 

 

 

The Corn:

What you need:

 

I don't measure anything I just mix it up:

 

Clean your corn as best as you can. I promise I can NEVER get ALL the silk off. Any tips? LOL

  

Spread the mixture  all over the corn:

 
Keep the husk on and wrap it up in heavy duty foil and stick it on the grill:

 
(I used my gas grill because I wasn't going to light my charcoal grill for a few pieces of corn lol)

Check on it after a while (I have NO clue how long this cooked...I just looked at it from time to time lol)

 
 
When it's done, remove it from the grill (WITH PROTECTED HANDS...don't ask lol)

 
It looks like it burned...

 
It's not. The husk cooked first, so your corn is good :)

Ohh I LOVE this salad dressing...

 

Make a salad and serve! LOL I don't eat croutons, so we use shaved almonds....SO GOOD. 

 

Beignets

OMGGGGGGGGGGG

 

 

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1 cup evaporated milk
• 7 cups all-purpose flour
• 1/4 cup shortening
• 1 quart vegetable oil for frying (I used canola oil)
• 1/4 cup confectioners' sugar

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
2. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
3. Shake confectioners' sugar on hot beignets. Serve warm.

Words can NOT describe how good these were. The kids had never had them and they REALLY liked them. YUM. I want some more just thinking about it lol.

Toodles!!

Pizza Spaghetti Casserole

I forgot to take a pic of this once we cut into it but it was good lol

Yield

Makes 6 servings

Ingredients

• 12  ounces  uncooked spaghetti
• 1/2  teaspoon  salt
• 1  (1-lb.) package mild ground pork sausage ( I used ground turkey)
• 2  ounces  turkey pepperoni slices (about 30), cut in half
• 1  (26-oz.) jar tomato-and-basil pasta sauce
• 1/4  cup  grated Parmesan cheese
• 1  (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish. (I didn't add salt)

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

This was something quick that the kids saw somewhere and wanted to try. We are all for trying things over there. THANKFULLY it was pretty good lol. Nothing fancy, just simple :). If you try it let me know :)

Toodles!

Bacon Wrapped Chicken

INGREDIENTS

• 4 skinless, boneless chicken breast halves
• 1/2 (8 ounce) package cream cheese, sliced
• 4 slices bacon
• 1 teaspoon chopped fresh chives
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup mayonnaise  ( I USED LOWFAT SOURCREAM INSTEAD)
• 1/2 cup milk
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1 pinch salt

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.

Season your chicken well. I know I don't have to tell y'all that though lol.

If ya try it....you know the rest! LOL

Toodles!

Chicken Enchiladas

This is another one that was made back in January lol. Serve it with black beans  (soaked overnight) and rice and you are GOOD. Everyone LOVED this.

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped (I used fresh)
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes (I omited this)
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with  rice and beans.

Let me know if you try it!!
Toodles!

Chicken and Bowtie Pasta

Yield

Makes 4 servings

Ingredients

• 1  quart water (Instead of using water I used chicken broth)
• 4  skinned and boned chicken breasts, cut into bite-size pieces
• 8  ounces  uncooked bow tie pasta
• 1  cup  chicken broth
• 1  celery rib, chopped (about 1/2 cup)
• 1  small onion, chopped (about 1/2 cup)
• 1  (10 3/4-ounce) can cream of mushroom soup
• 1  (8-ounce) package pasteurized prepared cheese product, cubed (I didn't use this, I used regular sharp cheddar cheese)
• Garnish: chopped fresh parsley

Preparation

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.

Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.

I also served this with steamed broccoli. It was a hit!

If you try it and like it let me know :-)

Toodles!

Shrimp Durango

INGREDIENTS

• 1 pound dry fettuccine pasta
• 3 tablespoons butter
• 1 pound shrimp, peeled and de-veined
• 1/2 cup white wine
• 2 tablespoons lime juice
• 1/2 bunch cilantro, finely chopped
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al den te. Drain well.
2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

This is a great summer dish. It's really, really lite but very filling. This one is also a winner...

If ya try it...let me know :-)
Toodles!

Mandarin Orange Cake & TGIF!!!!!!

Lawwwwwwwwwddddd last night we had some friends over and some kinda way Tony and I started singing this and whew chile lol

On to some food lol. I figured since the holiday is here, a nice easy cake would be a good place to start. I made this one back in ummm March? April??? LOL I honestly don't remember lol

Ooookk
This is one I REALLY didn't like. I'll list the recipe as I made it and tell you what changes I will make if I make this again:

ALMOST ALWAYS, the first time I use a recipe I will follow it as written the first time...

INGREDIENTS:

• 1 (18.25 ounce) package orange cake mix
• 4 eggs
• 1 cup vegetable oil
• 1 (11 ounce) can mandarin orange segments
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can crushed pineapple with juice
• 1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Next time I make this I will use yellow cake mix and make my own whip cream. I do NOT like whip cream you get out of the store. Tastes weird to me lol.

That's it. If you try it and like it let me know!

Y'all have a safe holiday weekend!!!!

Toodles!

TGIFFFFFFFFFFFFFFFFFFFFFFFFFFFFFF!!! lol

Awwwwwwwwwwwwwwwwwwww sookie sookie nah lol

How about more randomness...lol

Let's start with memorial day stuff....

Tony and I cooked and had friends over...

 

It started to rain but that didn't stop the grilling...just grab an umbrealla :-)

 

The spread....

 

I love to cook y'all. Seriously. There was enough food for everyone to take home for a COUPLE of days and have lunch lol. We ate GOOD lol.

 

I got Jaelyn to snap a quick pic while I was putting the icing on...this cake was OFF THE CHAINS. Recipe to come soon lol. I gotta catch up with the old stuff first lol.

 

The chocolate cake wasn't so good, but it was my fault. I got distracted and let it cook too long. I will make this one again.

THe KEY to all this baking is to do it when people are coming over so you don't keep any of it lol. Oh, that's what I do lol.

 

Tyler ate EVERYBODY strawberries lol

No matter WHAT we eat at my house....the itis is coming lol

 

Once you hit the sofa....its OVER.

 

Tony and Aj cut grass...

 

Train up a child lol...

My herbs are looking SUPERB. I broke some off the other day. Can't wait to use them. I'm so proud!
 

GO ME! LOL

My lily is also doing wonderfully!
 

This is HUGE for me lol. I don't do green living stuff well! LOL

 

I found a new ironing board cover. Yes I know I can just make one, but I didn't wanna lol. Besides, this one was only 4 bucks lol.

 

Love my little pin cushion lol.

 

I picked up some really cute cotton knits to make the girls some elastic waist shorts. Gonna keep it simple. I let them pick what they wanted lol. THAT was funny!

Ok that is ALL for me! Y'all have a great Friday!

Stay safe!

Toodles!

Calypso Chicken

 

I started off taking all these pics....trying to document the entire process...umm nerp lol. That got old quick. KUDOS to all you food photographers!!! LOL Here is the finished dish lol

And the Recipe lol

Ingredients:
1 large oven bag
1 tablespoon all-purpose flour
1 can (15 ounce size) pineapple chunks in juice, undrained
1 package (8 ounce size) black bean-rice mix (I don't like pre-packaged food like this because it has soooo much sodium in it, so I soaked my black beans over night, and added the rice to the mix)
1 can (10 1/2 ounce size) condensed chicken broth (I use my own chicken broth)
1/2 cup water
1 tablespoon chopped fresh cilantro
4 bone-in chicken breasts, skinned

(I also added a few extra seasonings lol, just some stuff that I like lol)

Directions:

Heat oven to 350 F. Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake.

Add pineapple and next 4 ingredients to oven bag; squeeze bag to blend ingredients. Arrange chicken in an even layer over rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake for 45 to 50 minutes. (I didn't use a bag lol)

Everyone LOVED it!!!!!! I made this back in JANUARY so that tells you how far behind I am lol.

If you try it and like it let me know lol. If you try it and DON'T like it...everything ain't for everybody lol.

Toodles!

Cream Cheese Pound Cake

OMG, talk about good!

Another one I made during the holidays. This is THE BEST CREAM CHEESE POUND CAKE EVER! My mom raved and raved and raved about this one. Said it tasted JUST like the one Ma'phine (my great aunts name was Josephine) used to make. ANYTHING you make that tastes ANYTHING like what Ma'phine used to make is off da chains! LOL

INGREDIENTS

• 1 1/2 cups butter
• 1 (8 ounce) package cream cheese
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 6 eggs
• 3 cups cake flour

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Try it out! Lemme know how you like it! LOL

Toodles!

Butterfinger Cake

Yummmmyyy

Ok, this was made during the Christmas Holidays 2008. Jaelyn made one for a baking contest at school and I had to make one for home lol.

RECIPE

• 1 box German Chocolate Cake Mix (baked according to package
• directions
• 5 Butterfinger candy bars
• 1 can sweetened condensed milk
• Cool Whip for topping

Instructions

Bake the cake according to package directions and in a 13 x 9 inch

pan. When it's done, and while it's still hot, punch holes in the

cake and pour the sweetened condensed milk over the top making sure

some of it sinks in the holes.

Sprinkle on some of the broken candy pieces.

When it's cool, spread the Cool Whip topping on the top, and then

sprinkle the rest of the broken bars. 

This is about one of the only times I will use a box cake mix and cool whip. I normally just make my own. This cake is SO GOOD. Seriously. 

If y'all make it let me know. I'd love to know how you like it!

Toodles!

Happy Monday....

Did you guys have a good weekend!?? We did it was REALLY laid back....

We all went to dinner and a movie Friday night....

My Grandma turned 82...Doesn't she look FABULOUS!?!?

My grand dad however didn't want to take a pic lol

We ate...lol
 

Click HERE for the recipe...scroll down....
 

The kids "made bread" lol

I love when Tony makes this chicken and shrimp stir fry stuff lol.

We played games....
 

Don't get it twisted...I HATE Monopoly. I don't play, I just stay in the same room with everyone else.

We LOVE learning games!!! And the kids like them too ;-)

I cut out a pattern....trying to jump start my mojo...

I got some new polish...that the girls are trying to take over lol

SOOOO summery! lol

I "dog-sat" for Andre and Zanete

Isn't Emilee cuteeeeeeeeeeeeeeeeeeeeeeeeeeeeee

She is the sweetest little doggie!!! Awwwwwwwwwwwwwwww She has as much fur as Andre when he doesn't shave ;-) teee heee

Ok, that's it for me! Y'all have a superb Monday!

Toodles