Chicken Bacon Ranch Pasta

 Almost every time I make a new recipe for the kiddos I always get the same comments over and over again. 

They go something like this:

"That looks gross" or "I don't like [insert whatever I happen to be making]" or "I'm sure I'm not going to like that" and the list goes on.

Most of the time I try to have something nice to say to them about it or just ignore it but sometimes that is the frosting on the cake and mom goes over the edge. Several weeks ago we had a particularly bad week with it.

I finally told them, "do you really think I try to make things you don't like?" And to give them credit almost every single time they try something new they actually like it .

Heck I have several kids that realized they like asparagus and cauliflower and bacon all because they tried something new. So to get over our bad week I decided to make something "new" that I knew that all of them would love. 

They loved this pasta. It was simple and easy to throw together but had a fantastic combination of flavors. I didn't get one negative comment which totally made my day!

Chicken Bacon Ranch Pasta

(click here for printable version)


10-12 oz  pasta (like penne)
2 cups chicken, cooked and chopped (canned works awesome)
3/4 cup bacon, cooked and crumbled
1/4 cup butter
1/3 cup flour
2 cups heavy cream
1 tsp onion powder
1 tsp garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

1. Cook pasta according to its package's directions. Drain and toss in cooked chicken and bacon.

2. To make the sauce, melt butter in medium saucepan over medium heat.  When completely melted add flour and stir to combine.  Slowly pour in heavy cream and stir constantly until sauce thickens. Remove from heat and stir in Garlic salt, onion powder and ranch dressing until well combined.

3. Pour ranch alfredo over pasta, chicken and bacon. Stir to evenly combine. Add shredded cheddar cheese and stir until completely combined. Pour into a 9x13 baking dish and bake at 350°F for 15 minutes or until bubbly. Serve and enjoy!

Source: Chef-in-Training

Flatbread Spinach Bacon Chicken Pizza

You have a couple more days to enter the giveaway!!

Sometimes I try to get my kids to change their preference choices when it comes to pizza.

Every single time it's cheese or if they are adventurous, cheese with pineapple.  I know, I know...they really live life on the edge.

The hubs and I are a completely different story. I L.O.V.E. my cauliflower pizza crust especially with the veggies piled high (red peppers are my favorite on there). But if I am feeling super industrious I will make 3 pizzas. One for the kids, a cauliflower one for me and Sam, and then a new one for everyone to try.

This beauty was a a yummy find. Bacon on pretty much anything makes it to die for but add spinach and chicken with a homemade flatbread dough and it's over the top. Plus I am so set on my usual homemade dough that this was fun to try something new. 

Flatbread Spinach Bacon Chicken Pizza

(click here for printable version)

*Note: this dough takes a while to rise so plan ahead. If you don't feel like making this dough you can always use your own or this one that we love.

Flat Bread Dough:
1 packet active dry yeast
1 1/2 cups water
2 tbsp olive oil
2 1/2 cups all purpose flour + more if needed
1/2 tsp salt
1 tbsp italian seasoning

Spinach Bacon Chicken Pizza:
6 oz chicken shredded
6 oz bacon, cooked, drained, and chopped
4 cups spinach
2 tbsp olive oil
1/2 tsp minced garlic
1 cup parmesan cheese, divided
4 oz cream cheese, softened
1 cup mozzarella cheese
1/2 cup smoked cheddar cheese

1. To make the dough, mix yeast with warm water and oil till foamy, about 15 minutes. In a large bowl or the bowl of your stand mixer, combine flour, salt, and italian seasoning. Once yeast is ready, turn on mixer and add slowly to the flour mixture. If needed add more flour until dough is tacky but not sticky. Knead 1-2 minutes or 4-5 minutes by hand. Cover and let rise in a cool, dark place for 2 hours.

2. To assemble the pizza, preheat oven to 375°F. Prepare your baking pan--I always use my stone for pizza works amazing. Roll dough out onto your prepared pan. Bake alone for 15 minutes. Remove and set aside. Turn oven up to 425°F.

3. In a medium fry pan, sautee spinach in 1 tablespoon of olive oil and garlic clove until it is cooked down. While the spinach is still warm, combine it with cream cheese and 1/2 cup of the parmesan cheese. Mix until thoroughly combined and smooth.

4. Brush dough with the last tablespoon of olive oil. Spread spinach mix on dough. Top with 1/2 cup mozzarella. Spread grilled chicken and bacon over the top. Sprinkle with remaining parmesan, cheddar, and mozzarella cheeses. Bake for 15-20 minutes, or until cheese is golden brown and bubbly. Enjoy!

Source: How Sweet Eats

Cowboy Spaghetti by Seth

Did you enter the GIVEAWAY already? Don't forget!!

 My oldest child, Seth, has quite the sense of humor. It's just like his fathers' and I haven't decided if that's a good or bad thing. It all depends on the day!

Seth has a really good friend that comes over quite often. And we love having him over mostly because he tames Seth down and gets his quirky sense of humor (and that means Seth isn't trying it out on us for several hours--hahaha...). This boy also makes dinner and breakfast for his family quite often.

Now I have this thing about my kitchen. If anyone is making a recipe in there it takes all my willpower, not kidding, to leave them alone. The hubs doesn't really appreciate me telling him all sorts of ways to do things better, so it's just best for me to stay out of there.

Anyway, this boy convinces Seth that he should make dinner for us.  Now I have been wanting to try this recipe (because my girls L.O.V.E. spaghetti and would have it every night if I let them) just to have a little change of pace. 

Seth decided this was easy enough for him to do so off he went. I found something that would keep me mostly occupied and out of their hair and besides a few pointers--which resulted in this conversation:

Friend: How can she (meaning me because I am several rooms away from the kitchen) hear us all the way in there?

Seth: She's a mom. She has radar hearing.

Friend: Good point!

I thought it was hilarious. Well this is the masterpiece that turned. They did an awesome job and it even met the approval of our spaghetti connoisseurs. Fast, easy, yummy, and perfect for a quick night meal.

Cowboy Spaghetti

(click here for printable version)

1 lb. spaghetti noodles, cooked and drained

6 slices bacon, diced (doesn't matter what kind)

1 lb. lean ground turkey or beef

1 small onion, chopped 

1 tsp salt

1/2 tsp pepper

2 garlic cloves, finely minced

1 28 oz can crushed tomatoes

1 8 oz can tomato sauce

1/2 tsp dried oregano

2 tbsp Worcestershire sauce

1/4 tsp liquid smoke, optional but totally delicious

1/4 cup BBQ sauce 

Toppings:

Sliced olives

Shredded cheddar cheese

Sliced green onions

1. In a medium nonstick skillet, cook bacon over medium heat until crisp. Scoop the bacon onto a plate lined with paper towels and drain the grease, if needed, reserving a teaspoon in the skillet for cooking beef or turkey. Return the skillet to medium heat and cook the ground turkey or beef with the onion, salt and pepper, breaking the meat into small pieces as it cooks. Cook until meat is cooked all the way through and a little crispy, about 6-8 minutes. Then, stir in the minced garlic and cook for another minute. Drain any excess grease.

2. To the meat mixture, stir in the cooked bacon, crushed tomatoes, tomato sauce, oregano, Worcestershire, liquid smoke (if using) and BBQ sauce. Bring the mixture to a simmer and cook for 10-15 minutes or up to an hour.

3. Boil the spaghetti noodles according to package directions and serve the sauce over hot noodles and sprinkle with toppings of your choice. This spaghetti is fabulous with these French Bread Rolls. Enjoy!

Source: Mel's Kitchen Cafe

Italian Meatball Subs

There is nothing quite like a warm, messy, all over your hands, sandwich.

Sometimes you just need one or two.

Anytime we got to a sandwich shop I always have them melt the cheese and get it all toasty and delicious. This sandwich fits right along those lines and I loved it.

My kiddos also love meatballs. My 9 year old keeps asking for me to make her some "North African Meatballs" a sweet old lady let us try around Christmas (haven't made them yet--oops!). So I knew they would loved this sandwich.

I think we all almost died and went to heaven. This is on our regular recipe list now because everyone loved them that much. They were super easy (and even easier if you buy some buns from the store) and full of wonderful flavor. The boys in our house loved them probably more than the ladies but how can you resist such a hot, messy, delicious sandwich.

Italian Meatball Subs

(click here for printable version)

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tbsp dried oregano
3 cloves garlic, finely minced
1 1/2 tsp salt
2 tsp ground black pepper
2 tsp dried basil
1/2 tsp red pepper flakes, optional
2 pounds ground beef or ground turkey
1 1/2 cups flour in a shallow baking dish (like a pie tin)

Sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

Sauce:
1 28-ounce can crushed tomatoes
1 1/2 tsp dried basil
2 tsp dried oregano
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp salt

1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat and flour. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the beef or turkey and mix well with your hands until all the ingredients are completely combined.

2. Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly grease the foil with non stick cooking spray. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish and pour hot tomato sauce over the top of the meatballs.

4. To make the tomato sauce, while the meatballs are cooking, combine all the ingredients in a medium saucepan and bring to a simmer over medium low heat. Simmer until meatballs are finished baking and then keep warm until ready to use.

5. To assemble the sandwiches, slice the buns in half. Lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees or until the buns are toasted and cheese is melted. Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately. Enjoy!

Source: Mel's Kitchen Cafe

Easy Fish Tacos with Roasted Corn Salsa

Now that gardening season is starting upon us we have been so busy outside. 

There is just something about the sun shining and your hands getting dirty.

Must be the farm girl in me. I instantly get happy when I go outside and even happier when I get to start messing around in my garden. This week we are on to planting potatoes, peas, carrots, onions, and beets. So exciting!

But because we are spending so much time outside I am so about quick, yummy, easy meals. This meal  is the complete cheater way to make fish tacos. Plus my kids love fish sticks so this makes them much happier then "real" kind. The roasted corn salsa and avocado sauce dress it up for a delicious, quick easy meal.

Easy Fish Tacos with Roasted Corn Salsa

(click here for printable version)

Tacos:
1 18oz box fish tenders (or fish sticks)
8 corn tortillas
2 cups tri-color cole slaw mix
queso fresco
Roasted Corn Salsa:
1 12 oz bag frozen corn
1/3 cup red bell pepper, diced
1/4 cup red onion, diced
2 limes, juiced
1 roma tomato, diced
3/4 cup cilantro, chopped
salt and pepper to taste
Creamy Avocado Sauce:
1 ripe avocado
1/4 cup sour cream
1/2 lime, juiced

1. Pour the bag of corn onto a baking sheet, lined with a silpat liner, in an even layer and broil for 10 minutes stirring occasionally, until corn is cooked through and nicely golden. Remove from oven and in a medium bowl combine corn, lime juice, red onion, red bell pepper, tomato, cilantro, salt and pepper. Stir until combined and refrigerate until ready to use.

2. Place fish tenders in the oven and bake according to instructions on box. While fish tenders are cooking, in a small bowl mash avocado and combine with sour cream and lime juice. Transfer to a ziploc bag and refrigerate until needed.

3. To assemble tacos, warm tortillas in microwave for 30 seconds at half power, then layer cole slaw mix, fish tenders, and roasted corn salsa. Snip the corner of the avocado bag and drizzle on top. Sprinkle crumbled queso fresco on top and serve immediately. Enjoy!

Source: Mom on Timeout

Spinach Bacon Alfredo French Bread Pizza

Several weeks ago we had the most beautiful weather.  The sun was shining, the wind wasn't blowing (which says a lot around here), and the temperatures were in the 70s.

Everyone at this house was ecstatic. We spent every possible minute outside because it doesn't last for long around here (it lasted 3 days and oh how marvelous they were). 

So we decided one night to pack the kids up with some sports equipment and head out to the park with a picnic dinner.  I was in charge of the dinner part so after looking around for a little bit I settled on this bad boy.

I wanted to do something different than sandwiches or wraps (the kids get those almost everyday in their lunch bag) but something that was easy to transport.  This was the perfect choice. 

We were all in love with it.  The kids even liked the spinach on it. I mean really how can you go wrong with bacon....and chicken....and alfredo sauce....all on homemade french bread.  Mmmm so delicious.

Spinach Bacon Alfredo French Bread Pizza

(click here for printable version)

1/2 loaf French Bread (I used this homemade version)
1 cup Alfredo sauce
1/2 cup baby spinach leaves
1/3 cup sliced mushrooms, optional
1 cup cooked, chopped bacon
1 large cooked and chopped/sliced chicken breast (to make it extra quick I used canned chicken)
2 cups shredded mozzarella cheese

1. Preheat oven to 350°F. Cut bread in half lengthwise. Lay each one on a cookie sheet. Spread Alfredo sauce evenly over the top of each half. Use as much or as little sauce as you would like. Then layer spinach, sliced mushrooms, bacon, and chicken until it reaches your desired amount.

2. Evenly sprinkle mozzarella over the pizzas and bake for about 15 minutes or until cheese is melted and bubbly. Remove, let cool slightly, slice and serve. Enjoy!

White Chicken Enchiladas

Are you a corn tortilla family or a flour tortilla family?

We are both.  Or should I say I am a corn tortilla fan and everybody else in my family is a flour fan.

Growing up I don't remember having a lot of flour tortillas around.  When we had tacos, we always had corn.  I loved it and still love it to this day. The hubs on the other hand grew up in a family that only had flour tortillas around.

So most of the time we compromise.  When we make tacos I do both. When we have enchiladas I do both.  But this time I decided I was going corn all the way.  I wanted it to be true enchilada style, especially since there is a local Mexican bakery and they make the best corn tortillas.  So yummy!

The hubs loves enchiladas and I love finding recipes that has you make your own sauce and doesn't have any cream soups in them.  This recipe was fantastic (even if it did have corn tortillas--everybody still enjoyed it, silly kids!).  Fabulous flavor and easy, especially since I used the leftover chicken from my roasted rock salt chicken.  You really can't go wrong with one of this woman's recipes!

White Chicken Enchiladas

(click here for printable version)

2 1/2 cups cooked, shredded chicken
2 cups chicken broth (reserved from cooking or bouillon)
3 tbsp canola oil
12 whole corn tortillas
1 large onion, diced
3 (4oz) whole green chilis, diced (optional)
1 jalapeno, seeded and diced
1 tsp paprika
1/2 cup heavy cream
2 tbsp butter
1 cup sour cream
2 1/2 cups Monterey Jack Cheese, grated
Salt and pepper, to taste
Cilantro, Chopped

1. Preheat oven to 350°F. Heat 2  of the tablespoons  of canola oil in a small skillet over medium-high heat. Fry tortillas for 10 seconds on each side and stack on paper towels to drain. Set aside.

2. Heat remaining tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add chicken, half of the green chilies (if you are using), and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and cream. Stir, allowing mixture to bubble and get hot then turn off heat and set aside.

3. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in remaining chicken broth and whisk together, cooking for another minute or two. Stir in the other half of the chilies (if using) and then reduce heat to low and stir in sour cream. Add 1 1/2 cups of the grated cheese and remaining 1/2 teaspoon paprika. Stir until cheese is completely melted. Add salt and pepper as needed.

4. To assemble enchiladas, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese sauce all over the top of the tortillas. Top with extra cheese if you’d like (because more cheese is better :) and bake for 30 minutes. Remove from oven and sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Enjoy!

Source: Pioneer Woman

Rock Salt Roasted Chicken

Growing up we raised chickens for many years.  

We raised laying hens and we raised meat chickens.  I was the primary care taker of the chickens and most of the time I didn't mind it.  Except when one of them died.  Then I would kinda freak out and beg one of my brothers to remove it for me (and sometime I will have to tell you a traumatic brother chasing sister with dead chicken story).

But because of that our chickens were frozen whole.  When we wanted to cook one my mom would thaw it out (and these babies averaged at least 9 pounds a piece) and she would roast/boil/cut up or do whatever she needed to do with it.  So whole chickens are very familiar to me.

When I saw this recipe I was so excited to try it because it reminded so much of growing up.  Plus I love the rotisserie chickens from the store and would love to have a way to make them on my own at home.

This chicken turned out absolutely fabulous.  It was super easy to throw in the oven and the chicken was so moist and flavorful that there will be no more boughten rotisserie chickens anymore for me.  Plus the leftovers are great for making another fabulous recipe (I will be sharing my favorite next week).

Rock Salt Roasted Chicken

(click here for printable version) 

1 whole chicken

4 pound box rock salt 

1 lemon

3-4 sprigs parsley

3 garlic cloves, peeled and sliced

1. Preheat oven to 400°F.  Line a 9X13-inch pan with foil and pour rock salt into the pan, making a thick, smooth layer. Set aside.

2. Remove and discard everything from the inside of the chicken (if included). Rinse chicken inside and out, draining thoroughly. Dry with paper towels. Generously salt and pepper inside and outside of the chicken. With a fork, poke holes all over the lemon. Place the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with some kitchen string. Place the chicken on the bed of salt. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (or until meat thermometer reaches 165 degrees at the thickest part of the chicken breast). Remove from oven, let cool 5 minutes and serve warm.  Enjoy!

Source: Mel's Kitchen Cafe

BBQ Ranch Meatloaf [Crockpot]

We are snowed in here.  How about you?  I saw the storms all over the States and so thankful that we still have power and are enjoying being cooped up inside and warm.

When it starts to snow I immediately want to make something warm and yummy.  Soup usually wins out but the crockpot is near the top of my list too.

I've mentioned in the past we are a meat loving family.  I try to limit how much meat we eat but I grew up in a house where we raised our own chickens (for meat and for eggs), raised a cow to butcher and put in the freezer, and bought a pig from the local fair to add to freezer too.

So needless to say I have meat on the brain when it comes to dinner.  I really have to work hard on finding ways to make something without meat. 

One thing I loved growing up was my mom's meatloaf.  Simple, delicious, and no weird things hiding in it.  My kids love meatloaf too.  So when I came across this idea of putting the meatloaf in the crockpot--I was stoked.  What a great idea!

The meat was delicious and moist, had great flavor and was so easy to throw in the crockpot while we played in the snow and snuggled inside.  

BBQ Ranch Meatloaf [Crockpot]

(click here for printable version)

3 lbs. lean ground beef

1 lb. sausage

1/2 cup quick cooking oatmeal

3 eggs

1 packet dry powdered ranch mix

1/4 cup BBQ sauce (plus more for topping after it is cooked)

1/2 medium onion chopped finely

1 tsp. salt

1 tbsp. garlic

1. In a large bowl mix beef, sausage, oatmeal, eggs, ranch packet, 1/4 cup of BBQ sauce, onion, salt and garlic together by hand till everything is thoroughly incorporated. Form meat into a loaf shape and put in crockpot.

2. Add desired amount of BBQ sauce on top of loaf to glaze (if wanted) and cook on LOW for 6 hours. 

Once cooked and ready to serve, top with more BBQ sauce if needed or wanted. Enjoy!

Source: Chef-in-Training

Crock Pot Sloppy Joes--A Farmgirl Original

We have had the coldest winter. I don't remember a colder one since I was young. It use to be totally normal to have snow on the ground all through winter, but not in the past 15 years, it has been super mild.

Because of the cold we spend a lot of time inside.  When the high is not even in the teens for weeks at a time and the low is in the negatives we try to stay as warm as possible.  

And my favorite method for staying warm is making delicious food. And it gives me lots of time to experiment and try new things.  One of my goals this year is to make my very own recipe.

Well guess what!!!!!

I did it and it turned out fantastic.  I thought I would start out with something that needed a little update. Sloppy Joes get a bad rap for being disgusting (just ask my kids about their school ones---uuggghhh so gross!!).  Well I wanted to change that and what better way than throwing it in the crock pot (what a wonderful invention that thing is!).

All of us absolutely loved this.  I was so shocked on how well it turned out.  Sometimes you just never know what to expect, especially as you are just guessing in the beginning, but wow!!  This is our new favorite by far for dinner.  Hope you try it and love it as much as we did.

Crock Pot Sloppy Joes

(click here for printable version)

1 1/2 pounds lean ground beef
1 cup cooked, chopped bacon
1 small onion, diced finely
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 cup ketchup
1/2 cup brown sugar
2 tbsp prepared mustard
1 tbsp lemon juice
1 tsp chili powder
1 tsp Worcestershire sauce
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper

Buns, toasted (I used this homemade version)

1.  In a large frying pan, over medium high heat, cook beef and onion until meat is completely cooked through and onions are soft.  Transfer mixture to the bowl of your crockpot. Add garlic, tomatoes, ketchup, brown sugar, mustard, lemon juice, chili powder, Worcestershire sauce, cumin, salt, and pepper.  Stir till completely combined and incorporated.

2. Cover and cook on low 5-6 hours.  Serve on toasted buns with your favorite cheese (we love Havarti).  Enjoy!

Orange Beef Stirfry

We are loving chinese food lately at our house.

Maybe it's because I discovered that I love sweet peppers. They were one of those vegetables that I detested strongly as a kid but now, I can't go to the grocery store without buying some to snack on.  So yummy.

Or maybe it's because I got a rice cooker for Christmas from my sweet kiddos.  They were so excited to have me open it, especially my youngest.  He totally loves kitchen gifts too. I have loved having it and can't believe I survived this long without one.

No mess on the stove from it boiling over, no constantly watching it, no burned rice at the bottom, and it can cook up to 20 cups of cooked rice.  Amazing.

I love finding lots of ways to use my rice cooker (and to use my new favorite ingredient--peppers).  This recipe fit both my criteria and is a keeper.  The entire family loved it and it definitely goes on my rotation schedule.  Plus it is very quick to throw together and tastes fantastic. This and Broccoli Beef are my go to favorite Chinese recipes.

Orange Beef Stirfry

(click here for printable version)

*Note: Your cut of steak is very important.  The nicer and the fresher the cut is, the better your meat will taste.

1 tsp freshly grated orange zest
1/2 cup orange juice
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sugar
1 tsp beef bouillon granules (or 1 cube beef bouillon crushed)
12 oz skirt steak or flank steak (see note above)
2 tsp canola oil
4 green onions, white and green parts chopped
1 clove garlic, finely minced
1 cup chopped fresh broccoli
1 cup chopped carrots
1 red bell pepper, seeded and cut into thin strips
1/4 cup water

1. In a small bowl, whisk together the orange zest, orange juice, cornstarch, soy sauce, sugar and beef bouillon. Set aside.

2. Thinly slice the beef across the grain (very important). Lightly salt and pepper beef slices. Heat 1 teaspoon oil in a large nonstick skillet over medium heat until rippling and hot. Add the beef in a single layer. Cook over medium to medium-high heat until just cooked through, flipping and stirring occasionally, about 2-3 minutes. Remove the beef to a plate.

3. Add the remaining oil to the pan. Add green onions and garlic. Cook for one minute, stirring constantly, until fragrant. Add chopped broccoli, carrots, and red pepper. Add water, cover the skillet, and cook until the vegetables are tender but still firm, 2-4 minutes. Stir in the cooked beef. Whisk the sauce to recombine and stir it into the skillet. Toss the meat and vegetables to coat in the sauce and cook the mixture at a simmer until hot and the sauce has thickened, 2-3 minutes. Serve over hot, cooked rice immediately.  Enjoy!

Source: Mel's Kitchen Cafe

Lasagna Soup

Sometimes things just don't turn out the way you imagine.  

Like a cupcake from the cupcake shop that looks absolutely fabulous and then you take a bite and gross!! It's so nasty.

Or when you've dreamed for ages about meeting someone and you finally do and you realize they're really not that cool after all.

Or you make a recipe that on paper should be fantastic but it tastes just plain disgusting.  Oh I hate that.

Or sometimes you make a recipe that seems okay but it tastes absolutely fantastic.  This recipe was that way for me.  I have been trying to branch out and try different soup recipes, hoping maybe that my younger kids will love them.

After I made this deliciousness I was so surprised.  It turned out so much better than I had even imagined.  I hope the picture does it justice because it was fantastic. We have had it at least once a month since I first made it, which if you know me, doesn't happen a lot since I am always trying new recipes. The boys have loved it. So now it's onto a soup that maybe my girls will love.

Lasagna Soup

(click here for printable version)

*Note: This soup is best served right after it's prepared. After it sits, it will get very thick.  If you have leftovers, just add a small amount of water before reheating.

1 pound ground sausage or beef (I used turkey sausage stuffed with cheese)
1 onion, chopped finely
1 bell pepper, chopped finely
3 cloves garlic, minced
1 tsp thyme
1 tbsp brown sugar
4 cups chicken broth
2 (14.5 oz) cans diced stewed tomatoes
2 (8 oz) cans tomato sauce
2 tsp italian seasoning
1/2 tsp salt
7 lasagna noodles, broken up
1 cup parmesan cheese, grated
1-2 cup mozzarella cheese, grated

1. In a large soup pot cook sausage, chopped onion, chopped bell pepper, and garlic, over medium high heat until sausage is browned and the onions are translucent. Add thyme, brown sugar, stewed tomatoes, tomato sauce, italian seasoning, salt, and chicken broth to the meat mixture. Bring to a boil over medium high heat, then reduce the heat and let simmer 20 minutes, stirring occasionally.

2. Add your broken lasagna noodles (I used some macaroni noodles because I couldn't find my lasagna noodles) to the soup and let simmer again until noodles are tender, about 10 minutes. Add the grated Parmesan cheese to the soup and stir until cheese is completely melted.

3. Remove the soup from the stove. Ladle it into serving bowls and top with mozzarella cheese before serving and enjoy!

Source: Jamie Cooks It Up

Chicken Bacon Ranch Lasagna

I have a neighbor that is just wonderful.

Isn't it great to have awesome neighbors (growing up we had no one within several miles of us so neighbors was a new concept when I moved to the city).

Anyway...we are always borrowing things from each other if we run out of something, watching each other's kids if someone needs to run somewhere really fast, canning, and inviting each other over for dinner.  My kids love her house because she has a trampoline and an electric piano.  Pretty cool--we just have one of those boring ones that don't plug in.

Last month was her birthday so we invited them over for dinner.  I have been dieing to try this lasagna because I LOVE white sauces, especially white sauces with lots of cream cheese and no flour.  Wow.

Wow.

Wow, Wow. Wow.

We were in lasagna heaven.  It is was absolutely amazing.  So much so that I am going to make it again because writing this is making me drool just thinking about it.  All of us couldn't get enough and it was all gone before I could save any for leftovers.  Amazing.

Chicken Bacon Ranch Lasagna

(click here for printable version)

3 cups chicken, cooked and shredded
3/4 lb. bacon, cooked and crumbled
2 1/2 cups grated mozzarella cheese, divided
1/2 cup parmesan cheese, grated
1 can (14 oz.) artichoke hearts, drained and chopped (optional but totally worth it)
1/2 cup sun-dried tomatoes, chopped (optional but delicious)
2 pkg. (8oz.) low-fat cream cheese, softened
1 1/4 cup milk
1 envelope Hidden Valley Ranch dressing mix, unprepared
12 lasagna noodles, cooked

1.  Preheat oven to 350°F.  Spray a 9x13 inch pan with non stick cooking spray and set aside.

2. Cook lasagna noodles as directed on package. When done, lay out individually so they don't stick together.

3. In a large bowl combine chicken, bacon, 1 c. mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes (if using).

4. In separate bowl, mix together cream cheese, milk and dry ranch envelope. Pour half of the cream cheese mixture over the chicken mixture and stir until coated. Pour the other half of the cream cheese mixture in the bottom of your prepared pan.

5.  Begin layering: 3 lasagna noodles, 1/3 of chicken mixture and 1/2 c. mozzarella cheese.
Repeat 2 more times. You should have 3 layers total. Bake for 25 minutes or until heated through. Let sit 5 minutes before serving. Enjoy!

Source: Favorite Family Recipes

Crockpot Chicken Taco Chili

Oh my word, the wind is howling outside my window and the rain is pouring.  I guess fall has officially begun.

And it's so nice that I can be huddled inside warm and cozy.  I love crockpot meals this time of year.  Especially because I just got 40 lbs of chicken and this recipe was perfect to try out my chicken.

I love sticking something in in the morning and having such a yummy smell in my house by dinnertime.  The kids love it too when they come home from school and smell something delicious for dinner.  And we can't usually go wrong with crockpot and chicken combined.  Even my daughter that swears she doesn't like meat will eat a little of bit of chicken.

Funny story about her.  She takes after my sister Emily--the one who posts occasionally for me on this little blog (and who had a birthday yesterday and is the big 21).  Emily eats a little meat but has had a huge aversion to touching it.  So Sarah, my daughter, was talking to me in the kitchen while I was starting to trim the chicken the other day(it's all boneless, skinless breasts but they still have some fat that I like to remove).  All of a sudden she starts gagging and has to run out of the room.  She comes back into me and says that watching me cut up chicken was making her want to throw up.  Oh the silly girl!

Anyways...this chicken taco chili was fantastic.  We served it over rice because my kids absolutely adore rice, but it is fantastic by itself too.  It is hearty and perfect for the fall.

Crockpot Chicken Taco Chili

(click here for printable version)

1 onion, chopped

1 16-oz can black beans

1 16-oz can kidney beans

1 8-oz can tomato sauce

10 oz package frozen corn

2 14.5-oz cans diced tomatoes w/chilies

1 packet taco seasoning

1 tbsp cumin

1 tbsp chili powder

3-4 small boneless skinless chicken breasts

1/4 cup chopped fresh cilantro, optional

1. Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro, cheese, sour cream if wanted. Enjoy!

Source: Skinny Taste

Baked Spaghetti

 It's finally here.  I never pictured this day.  It seemed so far in the future that I never gave it much thought or energy (except when people tried to bring it up and I would totally ignore them--not really but I wanted to because I didn't want to face this day yet!).

You see, as I sit here my house is perfectly quiet.  No one is around.  No kids playing, music going, movies on.  No one asking for me for help with anything or needing to talk to me.

All my kids are in school as of today.  And honestly I don't know how I feel about it.

It is such a mixed bag of emotions for me.  My youngest has been my little buddy for so long that it seems weird to not have him around.  Even though I do admit I can get quite a bit done now, but still.  What a new stage in life and it came so quickly.

So in honor of having no one home and me trying not to cry or laugh with all the quietness around me, I re-did a recipe that was sorely in need of a new picture.  This is a favorite around this place, especially with the hubs, and I love how it dresses up a normal everyday spaghetti.

Baked Spaghetti

(click here for printable version)


12 oz. spaghetti noodles, cooked and drained
1 jar spaghetti sauce ( I make my own so use your own judgment, not too dry but not too saucy)
1 cup your favorite shredded cheese (we used fresh parmesan, cheddar is also good)
4 oz. cream cheese, softened
1/2 cup sour cream

1.  Preheat oven to 350°F.  In a small saucepan, over medium heat, combine cream cheese and sour cream.  Whisk until smooth.  Spread on the bottom of 9 x 13 pan.

2. In a large bowl, combine cooked spaghetti noodles and sauce and spread on top of cream cheese mixture.  Sprinkle cheese on top.  Bake for 30 minutes.  Let sit for 5 minutes before eating.  Enjoy!

Cauliflower Pizza Crust

Seriously!!??!!

Yep I'm totally serious and it's absolutely fantastic.  

Okay so bear with me.

I first heard of this idea from a friend (thanks Jaclyn!!) and was very intrigued.  And then what do you know, someone has pinned a recipe on Pinterest for the exact same thing.  It must be meant to be.

Now you need to know some thing about cauliflower.  Cauliflower takes on whatever taste you give it.  Many foods are this way.  They are so mild tasting that whatever you combine with it, that is what it is going to taste like.  And as long as you are okay with the texture you should totally be fine.

Now we try a lot of different things at our house.  I am constantly cooking new things so we are quite open to new recipes.  The kids were very leery of this so I did make them their own "normal" pizza but as we sat down to dinner, the hubs took one look at my pizza and asked if he could have a bite.  He said that he liked it way better than even the normal  kind.  And I loved it.  Absolutely loved it.  I immediately called my mom to tell her how fabulous it was and have been telling my friends ever since.

So don't be afraid.  Give it a try and let me know.

Cauliflower Pizza Crust

(click here for printable version)

*Note: this makes a small pizza, about 8 inches across.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

1. Rice cauliflower using the food processor's shredder blade. Alternatively, you can grate the
cauliflower with a cheese grater, but the food processor will work much better.  Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Remove and let sit for 5 minutes.

2. To make the pizza, preheat the oven to 450°F. Generously grease a pizza pan or
cookie sheet with olive oil or non-stick cooking spray.  Set aside.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg, stir until
well incorporated. Add oregano, garlic, and garlic salt. Transfer to the cookie sheet, and
shape into a 8-inch circle. Brush the crust with olive oil to help it brown in the oven.

4. Baked for 15 minutes, until the crust is browned and cooked through the
middle.  Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high
heat until the cheese is melted and bubbly. (About 3-4 minutes).  Allow the pizza to cool slightly, then cut into small slices and serve.  Enjoy!

Source: A Happy Hippy Mom

Chili-Lime Mango Chicken Skewers

 Sometimes are you ever at a complete loss of words?

Today is one of those days.  Everything that comes out of my mouth starts with "like..." or "um..." because I just don't know what to say.

And it's all in an amazing way.  Today I just feel particularly blessed. 

And I just wanted to share that with all of you.  I feel so blessed to have so many wonderful readers that come back day after day and leave great comments.  It totally makes my day and sometimes it just melts my heart to know that you are out there.

So thank you.  Thanks for letting me ramble on, thanks for making recipes, and thanks so much for letting me share my love of cooking and baking with you.

I love you all.  Pretty cheesy I know--but this mood happens only randomly and instead of trying to suppress it and come up with a funny story to share, I just thought I would pass the sentiments on.

But enough of sappiness.  We love mangoes at our house so this was a total winner in our book.  I love the zing the chili-lime sauce gives the chicken and I love pretty much anything on the grill.  Great for a summer bbq.

Hey and I got featured on GoNannies.com for my kid-friendly crockpot recipes.  Go check it out!!

Chili-Lime Mango Skewers

(click here for printable version)


6 tbsp olive oil
1/4 cup fresh lime juice
Zest of 1 lime
1 tsp chili powder
1/4 tsp cayenne pepper (optional but it does give it a nice zing!)
1/2 tsp salt
1 tbsp sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

1.  First, if you’re using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them so they won't burn up on the grill.

2.  In a large bowl, whisk together olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add chicken and mangoes, stirring gently to
coat with marinade. Seal and refrigerate for 2-4 hours.

3.  Heat grill to medium high heat (making sure to clean off your grill racks).  Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces (as a note: when you’re making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room. Each piece should just barely touch each other, or not touch at all).


4.  Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.  Serve immediately and enjoy!

Source: Our Best Bites

Crockpot French Dip Sandwiches

Wow!  We are back...again.  We have been on a tour of eastern Idaho, southern Montana. and northern Wyoming, cataloging 1029 miles in 6 days and boy did we have a great time.

We spent 3 days in Yellowstone (this was the kids least favorite...hiking and swimming beat out Old Faithful hands down!!) and we even got to spend several days at a guest ranch and a dude ranch.  This is me with two of my sisters...we were getting ready to go riding.

(p.s. that's the trail guide in the back)

When we get back from vacation, there is always a million things to do.  One of my favorite things to do is stick something in the crockpot in the morning so while I am busy doing laundry, returning phone calls, and putting myself back together, I don't have to worry about dinner.

This was absolutely amazing.  Even my daughter who pretty much detests any kind of meat ate 2 of them.  I was shocked.  She said, "I hate meat but not this kind!". 

Sweet.

The meat was so tender and perfect.  I did end up making my own rolls so that when we dipped them the roll wouldn't fall apart.  The hubs about died and went to heaven about the rolls and the juicy, delicious meat.  And the best part, I had to do hardly any work.

Love it.

 Crockpot French Dip Sandwiches

(click here for printable version)

1  3-4 pound beef roast
1  tbsp olive oil
salt and pepper
2  1 oz packages Lipton Onion Soup mix
4  cups hot water
2  beef bullion cubes
8  rolls (something with a good sturdy crust on it or make your own)
Provolone, Swiss or Mozzarella Cheese Slices, optional
Softened butter

1. Heat up a large skillet on your stove and add the olive oil to the pan.  Sprinkle your roast with salt and pepper and place it in the pan.  Sear roast on each side and place in your crock pot.  Sprinkle Onion Soup mix over the top of the roast.  Let your bullion cubes dissolve in the hot water and then pour it over the roast. Put the lid on your crock and cook on high for 6-8 hours. 


2.  When roast is done,  take it out and shred it up with a fork about 1 hour before you are ready to serve. Put the shredded beef back in the crock and let it cook in all those yummy juices for the last hour. Spread just a bit of softened butter on your rolls. Toast them on a griddle. Then add the meat and some cheese if you'd like, and serve with the hot juices left in the crock in small bowls for dipping.  Enjoy!

Smoked Turkey Cobb Wrap

Summer is in full swing around these parts and I am loving the warm weather.  Most of the time anyway.  

And I am busy, busy, busy.  I am exactly 5 days away from leaving for Girls Camp that I have been planning for 8 months.  Everything is in order (hallelujah!!) it's just a matter of going through everything 50 times so I make sure I don't forget anything and everything is covered.

And buying all the food--but we have a couple days before we need to do that.  

Because of this....my poor kids and husband get whatever Mom feels like and whatever is fast.  This wrap was absolutely fantastic.  It was perfect for summer (no oven required) and delicious.  The hubs and I loaded ours with veggies and the kids thought the bacon and turkey were amazing.  It was an easy, yummy dinner.

Smoked Turkey Cobb Wrap

(click here for printable version)


* This is the ingredients for 1 wrap.  If you are making more just multiply it out.  Also don't be afraid to get creative on your different kinds of wraps.  The possibilities are endless.

1 tbsp cream cheese, light or regular
1 12-inch tortilla or wrap
2 leaves green or romaine lettuce
4-5 slices thinly sliced smoked turkey
4 thin slices tomato
1 large egg, hard-boiled and sliced
4 thin slices red onion
1/2 avocado, seeded and thinly sliced
3 strips cooked bacon, regular or turkey bacon

1.  Spread the cream cheese evenly over the tortilla. Place the lettuce down the center of the tortilla. Arrange the turkey over the lettuce. Layer the tomato, egg, onion and avocado over the turkey and top with the bacon. Roll up tightly and slice in half diagonally. Serve immediately.  Enjoy!

Source: Mel's Kitchen Cafe

French Onion Burger of Wonder

With Father's Day coming up I thought I would share one of the hubs favorite burgers.

It's not mine, but I'm not saying it's not wonderfully tasty, just that I am not an onion fan.  There is just something about slimy things sliding down your throat that I take issue with--too much information probably but the texture issue pops up big time with long, slimy onions.

The hubs, on the other hand, LOVES them and sometimes I make things just for him that contain them.  You know, it totally makes his day.

This burger was one of those.  He assured me that it was absolutely amazing so if you or the father you are celebrating this year loves onions too then this would be a wonderful, delicious burger to make for them this Sunday.

French Onion Burger of Wonder

(click here for printable version)

*makes 8 burgers

Caramelized Onions:
2 large yellow onions
4 tbsp butter
1 cup water
2 beef bullion cubes
1/2 cup sour cream

Burger:
2 pounds ground beef
2 pkg. Lipton onion soup mix
1 tsp Worcestershire sauce
2 eggs
salt and pepper

Toppings:
8 hamburger buns ( I made these homemade ones)
Dill pickles
8 slices swiss cheese
Potato chips
Mayonnaise
Sweet Baby Rays BBQ Sauce

1. Thinly slice your onions. In a large saute pan melt your butter over medium high heat. Add your onions to the pan and stir until they are covered with the butter. Cover the pan, with the lid placed at an angle so that some of the steam can escape. Stir the onions every few minutes while they continue to cook. They will be done when they are a nice golden color, about 15 minutes.

2. While the onions are cooking, mix the ground beef, onion soup mixes, worcestershire sauce, eggs, and salt and peper in a large bowl.  Using your hands, mix it up thoroughly. Form 8 beef patties, using your thumb to make a small indentation in the middle of each one.  Grill them to your liking.

3. While your beef is grilling, mix the water and bullion together and pour it over your golden onions.
Turn up the heat to high and let the onions simmer in the liquid until most of it has been cooked out...remove the pan from the heat. Stir in the sour cream. Mix until combined.

4. When your burgers are almost done grilling place the cheese on top to melt. Then build your burger to your liking.  We do: bun, mayo, BBQ sauce, caramelized onions, pickle, chips (totally worth it) and burger.  Enjoy!

Source: Jamie Cooks It Up