Monday, October 17, 2016

{Crock-Pot Lasagna}

I am a big fan of Lasagna. I am a big fan of Crock-Pots.
However, for some reason, putting those two things together, just didn't appeal to me all that much.
I don't know why, it just didn't sound good.
But thankfully, something made me just break down and try it one week.

And I am so glad that I did!
I think I may actually like it better than our regular, oven-baked Lasagna!
It was fast and easy to put together, and had such a great flavor.
I was worried about the texture being mushy and runny, but it was nice and thick and perfect!

I hope you try it out!

1 pound ground beef
36 oz. spaghetti sauce (about a jar and a half)
1 (16 oz) container cottage cheese
1/4 cup Parmesan cheese
1 egg
1 & 1/2 teaspoons Italian seasoning
1 box lasagna noodles, uncooked
2+ cups mozzarella cheese

Brown ground beef until no longer pink; drain well. Mix with spaghetti sauce; set aside.
Mix together cottage cheese, Parmesan cheese, egg, and Italian seasoning.
Line a crock-pot with a crock-pot liner or spray with cooking spray.
Spread 1/3 of the meat sauce mixture across the bottom of the crock-pot.
Break a few of the noodles into large pieces to cover the top of the sauce.
Spread half of the cottage cheese mixture over the noodles.
Sprinkle with a layer of mozzarella cheese.
Repeat layers with 1/3 of the meat sauce, noodles, remaining cottage cheese mixture, and mozzarella cheese. Top with a final layer of noodles, and the remaining meat sauce.
Cover and refrigerate until ready to cook.
Cover and cook on low for 3-4 hours. During the last hour, sprinkle another thin layer of mozzarella cheese. Cover and cook until noodles are tender when poked through with a fork, and cheese and melted and bubbly.

-I used ground turkey in mine, and it worked great!
-I also used a Mexican blend cheese, which gave it more color, and the flavor was perfect!

Monday, October 10, 2016

Hawaiian BBQ Chicken Wraps:

Okay, here we are for round 2 of recipes coming from OUR kitchen!!!!!!
Not that this is the second thing we made. I should have posted them in order, but I was not that organized! The very first thing we made, were these amazing muffins that Bradley had found a mix for. We made blueberry ones and chocolate ones. Oh my, they were good!
That is one awesome mix, and I will be sharing all the details about that ASAP!!

The second thing, was he made me Chicken Bacon Ranch Pasta!!
With no recipe.
And he had never made it before.
And it was amazing!
Seriously, he got the short end of the stick in this deal!
Unfortunately, I will neither be sharing pictures or recipes for that right now...
or anytime soon, actually...because I have neither.
How sad is that. People - take a picture of your first big meal, okay?
Anyways,  I don't remember what any of that had to do with anything!
BUT, I am still married to the most amazing man on earth, in case you were wondering!!!!!!!!!!!!!


So, wraps are fun.
You can put just about anything in them, and personalize them to your taste.

This one might sound a tiny bit strange, and you might think that some of the ingredients don't go together all that well, but please don't knock it till you try it!

They are super easy to make, and we both loved them!
I hope you try them out!!

2 teaspoons olive oil
salt and pepper
2 cups shredded, cooked chicken
1/2 - 3/4 cup BBQ sauce, depending on your taste
Canned Pineapple (crushed or chunked), drained well
Chopped Onion
Lettuce or Spinach
Shredded mozzarella cheese
Gluten-Free Flour Tortillas

Heat the oil over medium heat in a small skillet or saucepan.
Add the chicken and sprinkle with salt and pepper. Stir for a minute or so, to combine.
Add BBQ sauce (more or less depending on how saucy you like it). Cook and stir until heated through.
To serve, place desired toppings in the center of a tortilla.
Gently fold in the sides, and then roll tightly.

-My very favorite Gluten-Free Flour Tortillas come from HERE.
-If you don't have time to cook and shred some chicken, a rotisserie chicken from the deli would work perfect for this.
-We used Sweet and Spicy BBQ sauce from Kraft, but I'm sure it would be good with any kind!
-We prefer spinach in ours, but lettuce is awesome too!
-Get adventurous and try whatever cheese you have on hand!

Monday, October 3, 2016

{Green Chili Chicken Enchiladas}

So, I would like to start out by saying this is a very exciting post for me.

Not only because it's a great recipe that I can't wait to share with you
(although, don't get me wrong, because it definitely is!).

But mainly, 
because this, my friends, is a milestone post in my life! 

THIS, is the very first recipe I am sharing with you being 


To my best friend, by the way!!!

AND............straight from MY kitchen!!!


Like, I'm married, y'all!!!!!

 And I have a kitchen!!!!!!!!

That is mine!!!!!!!!

Well, it's Bradley's too, so okay....this is from OUR kitchen, then!!!!!!!!!


I'm trying not to be more excited about that fact, than the recipe itself, but........
SO not working! 
Married life is just the best, you guys!!!

Attempting to move on now!!
This recipe was great!
I mean, not as great as being married to your best friend but,
like maybe if you didn't have a best friend, then this dish could be your best friend or something!!
It's pretty much that good!!
Pretty much!

I always got Green Chili Chicken Enchiladas at this Mexican restaurant while visiting my brother in New Mexico. I just couldn't get enough of them, they were so good!
But, I have never seen them in any other Mexican restaurant, and I was pretty bummed about that.
But not anymore! 
These were super yummy, and very quick and easy to make!!
If you are looking for super spicy, I would had another can of green chilies.
But if you just want a bare hint of heat, then stick with one can.

Okay, I'll stop talking now so you can go make these!!

And so that I can go eat the last two that we have leftover!!!

And probably also kiss my best friend, too!!!!!!!

I hope you enjoy them!!!
(enjoy the enchiladas, I mean. Because you are so not kissing my best friend, sorry!)

10 white corn tortillas
2 cups shredded, cooked chicken
2 cups shredded cheese, divided
1 (8 oz.) package cream cheese, divided
salt and pepper to taste
3 tablespoons butter
4 & 1/2 teaspoons cornstarch
2 cups chicken broth
1/2 cup sour cream
1 (4 oz.) can diced green chilies 

-You can use whatever cheese you like. A mexican blend would be fabulous. I used a provolone/mozzarella mix.
-It works great to let your chicken cook in the Crock-Pot. It keeps it really moist and then shreds super easy when it's done.

Preheat oven to 350 degrees F.
Coat a 9x13-inch baking dish with cooking spray, and set aside.
In a medium bowl,
combine chicken, 1 cup of the shredded cheese, 3 ounces of the cream cheese, and salt and pepper. 
Mix together. Honestly, your hands are going to be your best choice here!
Lay out the tortillas and divide the chicken mixture evenly between all of them. 
Gently roll up each tortilla and place seam side down in prepared pan
(I usually get 8 going down the middle, and then one on each side).
In a small saucepan, melt the butter over medium-high heat. 
Add cornstarch and whisk until smooth.
Add chicken broth; cook and stir until it reaches a boil.
Stir in the remaining 5 ounces of cream cheese, and whisk until melted.
Remove from heat; add sour cream and green chilies. Stir until well combined
Pour sauce over the tortillas.
Sprinkle the top with remaining 1 cup of shredded cheese.
Bake for 25 minutes or until hot through and bubbly around the edges.
Place under a broiler for 3-4 minutes, or until the cheese starts to turn golden brown.
Let stand 3-5 minutes before serving.

Monday, September 26, 2016

Marinated Grilled Pork Chops:

My family didn't eat a ton of pork when I was growing up (apart from occasionally ham, or sausage), and now I really just don't care for it in just about any way, shape or form...ham, bacon, sausage, pork thank you (does turkey sausage count? because I totally love that!).
I could live my whole life without pork, and probably never miss it one time.
But I could quite easily be pursuaded to eat a pork chop now, if they were made like this.
The marinade is a little interesting, but it made the very best pork chops I have ever had in my life!!
One of the keys is to let it marinade as long as possible, and not to over-cook it.
My whole family absolutely loved these! I hope you give it a try!

3/4 cup soy sauce
1/4 cup + 2 tablespoons Chili Sauce
1/4 cup + 2 tablespoons honey
3 tablespoons canola oil
3 tablespoons finely chopped onion
1 & 1/2 teaspoons curry powder
2 lbs. boneless pork chops (roughly 8-10 chops)

Place the pork chops in a gallon zip-lock bag; set aside.
Place remaining ingredients in a small bowl, and whisk until well combined.
Add the sauce to the bag, and seal tightly, getting out as much air as possible.
Gently shake and squeeze the bag to make sure the meat is thoroughly covered.
Refrigerate at least 2 hours, but the longer the better. 
Remove the pork chops from the bag, and discard the marinade. Grill over medium heat for 6-8 minutes on each side, or until meat thermometer reads 145 degrees F. Place on a serving plate, and allow to rest for 5-10 minutes before serving.

Monday, September 19, 2016

Roasted Garden Veggies:

I'm pretty much convinced that roasted veggies are
And they're super easy. And very versatile.
We always have way more yellow squash in our garden than 10 families could eat, and it gets old after a while. When you feel like you don't have anything to loose, why not try something new?! At least that's how I was feeling, so I just threw them in a pan and put them in the oven.
Turns out that was a good choice!
It ended up being super easy, and really delicious! 
So I wanted to document it for future reference, really, and also share it with everyone else!
Hope you give it a try!!

2 medium yellow squash
2 green bell peppers
2 medium onions
2-3 tablespoons olive oil
1-2 teaspoons season salt (more or less, depending on your tastes)

Line a baking sheet with foil; set aside.
Cut the squash in half. Using a spoon, scrape out all the seeds and discard.
Cut into 1 inch pieces.
Cut the pepper in half and pull out all the pale colored ribs and rinse out the seeds.
Cut the pepper into 1 inch pieces.
Cut the onion into 1 inch pieces
Place all the veggies on the baking sheet. 
Drizzle with olive oil. 
Using a spoon or just your hands, toss lightly to evenly coat everything with the oil.
Sprinkle with season salt and mix lightly.
Make sure all the veggies are spread out evenly. 
Place under the broiler (3-4 inches away). 
Broil for 5 minutes. Stir. Repeat at least 3 times 
(for a total of 15 minutes) 
or until veggies are fork tender, and some pieces are starting to look charred.

Monday, September 12, 2016

Cheesy Garlic Baby Potatoes:

A friend of mine just recently introduced me to the world of baby potatoes.
Don't get me wrong, I already knew they dad digs them up out of the garden every year!
I just didn't know that they could be bought in a bag at the grocery store!
(it takes surprisingly precious little to excite me, in case you didn't notice!)

Anyway, so we bought a bag of those cute little things (and as a side note, it was super cute, because they were red and yellow potatoes mixed together, which just adds to the awesomeness)!
Then I came across a recipe similar to this, and I didn't know how it could possibly go wrong: little baby potatoes, butter, garlic and cheese.
I know, right?!!?!!!

And they were awesome! Everyone enjoyed them! 
And get ready for this........
.........they were so cute!!!!
It might seem a tad complicated, but they are really super easy, and I mean, for a side dish, what entree does this not go with?!
I hope you try them out!!!

(P.S. Just a little FYI: we got our bag of baby potatoes at Sam's Club.)

2 & 1/2 lbs. baby potatoes
6 tablespoons butter
1 tablespoon mince garlic
1 tablespoon dried parsley
Shredded cheese (anything that melts really nice, stringy and creamy. I used mozzarella)

Place potatoes in a large pan of boiling water. 
Cook for about 15 minutes, or until almost done. 
Remove from the pan with a slotted spoon and place on a dish towel to dry 
(they'll dry almost immediately.) 
Place the dried potatoes on a foil lined baking sheet. 
Bake at 400 degrees for 10 minutes.
Meanwhile, melt the butter and garlic in a small sauce pan over medium heat, and simmer while the potatoes bake, stirring often. 
. Using the back of a fork, gently press on each potato, to slightly smash it 
(basically you're just wanting to break the skins, but that's hard to do without smashing the whole potato at least a little bit!).
Spoon/drizzle the garlic butter over all of the potatoes. 
Sprinkle the cheese over everything.
Sprinkle with parsley. 
Bake at 400 for 10-15 minutes or until cheesy is melted and bubbly 
and starting to get a little golden brown.

Monday, July 25, 2016

{Honey Baked Chicken}

I will work at getting a much, much better picture of this chicken recipe for you,
because this one is not doing it ANY amount of justice whatsoever.
Super moist and tender on the inside, and ever-so-slightly crispy on the outside,
this chicken is super yummy!!! And so easy to make!
The combination of ingredients had me a tad skeptical at first,
but after making it the first time, I was hooked!
I don't know how to explain the flavor, other than that it would go with virtually a main dish with any kind of side dish, or in a salad, etc.
It's good straight from the oven or leftover cold.
I have only made it with bone-in chicken.
I'm sure it would still be good with chicken breasts, but keep in mind that a piece of chicken that has a bone in it, will be much more moist.
I hope you give it a try!!

1/3 cup butter, melted
1/3 cup honey
2 tablespoons mustard
1/2 teaspoon salt
6-8 chicken legs or thighs*

Arrange chicken pieces in a foil lined baking dish.
Combine the butter, honey, mustard and salt in a small bowl, and whisk until well combined.
Pour over chicken.
Bake at 350 degrees for 1 hour and 15 minutes until chicken is lightly browned, basting every 15 minutes.

Monday, July 11, 2016

{Cheesy Potato Casserole}

Okay so, when I posted HERE about being a little sporadic with posting in the next couple of months, I was SO not meaning that that would take affect immediately,
 and that I would drop off the planet, and not post for a month+ at a time!
But things got busy, plus my computer was virtually, completely un-usable. :(
For the safety of any important things that I wanted saved from it, I couldn't even turn it on!
So between that, wedding planning, working, a couple of trips, and just every day we are, like 7 weeks after my last post! Wish I could say I'm organized and ready to go again, but yeah, that's not happening! At least for a couple more months, anyways!!
In the meantime, I hope you will keep checking back in with me!

Anyways, I have actually been cooking some during all of this time.
This recipe is not a new one, but it's one that my entire family absolutely devours.
A friend at our church makes it a lot for potlucks and she shared the recipe with us,
so thanks so much, Mrs. Cathy!!!
It couldn't be easier to make, and it's just good!
I don't have a picture of the finished product, because it never lasts long enough for that, but trust me, it's amazing!! Coming from a dinner table few of fairly picky eaters, when everyone loves something, you know it's a winner!!!
I hope you try it out!!

1 (2 lb.) package frozen, shredded Hashbrown potatoes
1 (16 oz) container Sour Cream
2 cups shredded, cheddar cheese
4 tablespoons butter, melted
dash of salt and pepper

Combine all ingredients except potatoes in a large bowl, and mix well.
Add potatoes and mix until well combined.
Pour into a greased, 9x13-inch baking dish, and spread evenly.
Bake at 350 degrees for 1 hour.

-It works best to use the hashbrowns while they are still just makes it easier to mix up for some reason!
-I like to mix this up the day before, cover and refrigerate until I'm ready to bake it.
Gets all the mess out of the way!

Monday, May 23, 2016

{Lemon Blossoms}

In case you don't know, I love all things lemon! It's on an equal level with Peanut Butter, for me. Which means it's at the very top of my list!
So I'm wondering how on earth I went 20+ years without ever once having these little lemon gems. I had never even heard of them.
Luckily, my boyfriend made them over Thanksgiving, so I could try them (yes, I know he's a keeper).
Oh my goodness, they were so good! You really must try them!
Super fast and easy to make, perfect lemon flavor......mmmmm!
I know this, because I just made them yesterday, and I'm eating one right now!
You should do the same!

1 pkg. Yellow Cake Mix
1 (3.5 oz) package instant Lemon pudding mix
4 large eggs
3/4 cup vegetable oil

4 cups powder sugar
1/3 cup lemon juice
2 tablespoons water

Combine cake mix, pudding mix, eggs and oil in a mixing bowl.
Beat with an electric mixer for 2 minutes. Batter will be thick and sticky!
Spray mini-muffin tins with cooking spray. Fill each cup half full.
Bake at 350 degrees for 12 minutes.
Gently run a table knife around the edges to loosen, and turn out onto a clean dish towel.
Combine glaze ingredients and mix with a spoon or whisk until smooth, If it's too thick, add more water, one teaspoon at a time, until you reach desired consistency.
Place a cooling rack on a cookie sheet or over a piece of wax paper. 
While the cupcakes are still warm, dip them in the glaze, covering the whole thing. Allow excess to drip off. Place on the cooling rack, Let stand for 1 hour, or until glaze is set.
Store in an airtight container.

Monday, April 25, 2016

Live G-Free Products:

We are pretty big fans of the Aldi grocery store!
They have great prices on great food, including amazing produce.
The stores are located all over the country, and more and more are opening up!

They have recently released a line of gluten-free products, and I just want to tell everyone how amazing they are!
I have not had a chance to try everything they offer, but I also have yet to try something that I didn't like. It's very high quality, and very reasonably priced!

Probably their top product for us, is their sandwich bread.
It's amazing! Super soft and just really, really good!
The tortilla wraps are also great, and I have a few recipes that include those wraps, coming out very soon!
Their pasta, crackers, granola cereal, granola bars, and cake mixes are all things that we have tried and loved!
They have some frozen chicken nuggets that we are anxious to try, and we also just got some other flavors of crackers that we are excited to test taste!!

I am not being reimbursed for this post in any way. I just love their products, and wanted to share them with you!
If you try anything out, please let me know what you think!

Click HERE to find the store nearest you!