Sunday, August 26, 2012

Home cooking? YUCK!!!!

So this was such a dud....

I don't know that this lady is talking about.  There wasn't much flavor to this dish, I'm just not sure what it's missing.  It's called tortilla bake...but there were way TOO many tortilla's.  The main ingredient in this dish the the cream of chicken mixed with the "Rotel," which is good, but not the greatest.  I am really upset that this "Pinterest" didn't work out...

Here it is...

The best thing about this recipe is you can make it all the night before (or morning before you go to work) and then just toss it in the oven when you are ready for dinner, which is what I usually do.  I also usually add extra cheese into the soup mixture as I LOVE cheese!  I hope that you enjoy, this, and if you are a "copy and paste" type person, just look below for the entirety of the recipe.

Chicken Tortilla Bake


2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies 
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees

Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts

A lot better than I used to...

Sherry’s Aussie Chicken

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
  • seasoning salt
  • 6 slices bacon, cut in half (What is it with me and all the bacon recipes this week?!)
  • ¼ cup regular mustard
  • ¼ to 1/3 cup honey
  • 2 tablespoons mayonnaise
  • 2 teaspoons dried onion flakes
  • 1 cup sliced fresh mushrooms
  • 2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish.  Ask me how I know…)
Serve with honey mustard sauce.

Even looking at this I am thinking yum.  And OH MY GOSH WAS IT!!!  I have never ordered this from "Out Back,"  the thought of it sounds tempting now.  But I am sure that IF I do it will not taste the same.  

Let me tell you something different than the experience in cooking, lets talk about grocery shopping...I have been wanting to go to Aldie for sometime, not that I haven't been there before, But I wanted to make a list and shop there, if I could get it (the one near me is very small).  

Wednesday, August 22, 2012

I'm no Betty Crocker...but sometimes I get it right

Yep, THAT is totally not me!!!  Sometimes we you read the same ingredient over and over again, you want to eat it.  Hence why I wanted BLT's.  I was going to make breakfast for dinner, but I can't/never have been able to make pancakes.  That's an entirely different story (one reason I HATE the way the smell).  

Anyways:  Bacon....Bacon...Bacon...oh yea did I mention Bacon.  LOL!!  It takes way too long to cook bacon.  (an hour, on one thing...ugg I have lost interest).  So I made BLT's, but not your classic ones. I made them on my panini maker, with bacon, lettuce, tomato, onion, mayo (Hubby and Roomie got pepper jack cheese, I had cheddar).  They were yummy and o-so-filling...

You also must know that My favorite season and holiday is coming up...fall, Halloween, and my wedding anniversary!!! :D So very excited!!!  I am going to be trying out a lot of pumpkin-is recipes, sorry if you get sick of them.  I will try to behave...actually I won't but YOU will LOVE it anyways!

Tuesday, August 21, 2012

OMG 400 Views, I am thrilled...

When I first started this blog, I had never heard of "Pinterest" and honestly I didn't know how I was ever going to be able to keep up with a blog and find something new to try and write about it.  I sometimes get board looking through a cook book, and when there are so many ingredients that I might not be sure where to get them all, I stop reading.

Hence why I like "Pinterest"...there are many different things on there.  But I have not found one recipe where I couldn't find everything on there.  I am so thankful for this.  

This recipe you probably already have everything for, and if you DON'T you probably just need to buy garlic.  Speaking of garlic...I find that the one in the jar is not as garlic-y as a fresh one.


From Camilla Salem, YumSugar
Spaghetti With Garlic, Olive Oil, and Chili Flakes Recipe
7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
The measurements in this recipe can be shifted depending on your taste preferences.
  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve warm or at room temperature.
Serves 2 to 4.

It's pretty spice-y my mouth was on fire, but I am telling you it is good, and you kindof more than a little can't stop eating it :D  Yumm-o

Friday, August 17, 2012

This is my own Creation...

Everyone has their own recipe for something...

These days you can't go to many places, or many people's houses and them not say, "Hey you know that taco thing...I made it this way now it is my recipe."  I honestly wish it were that easy to coin something, I would have hundreds of things that were "mine" if that were the case.  Let me not confuse you, I am not the first person to ever make a taco bake or taco casserole, I'm not even the first person to blog about it.  But, I may be the first one you come across, or the first time you decide to try one yourself, might be after you read this.  Please feel free to tell me that I am NOT the first, and then tell me that you changed it and you made it better than I did.  I will for sure not be offended.

Now lets get down to business:


12 soft corn tortilla shells (no need for pre-bake, the will soften)
1 lb of ground beef
1 package of taco seasoning
1/2 onion, chopped
1 can of re-fried beans
1 jar of taco sauce (I like the old El Paso jar, but you can use what you like in the heat you like)
1 jar of Jalapenos (you won't use the entire jar, just use what you like)
1 can of encalada sauce
1 can of Rotel (I keep a lot of this on hand, I like the one with the chilies in it)
1 can of black beans (optional)
1 package of taco rice (optional)
3 cups or more of Mexican blend cheese

(add whatever other ingredients you like..its really up to you.)


1. Heat the oven to 350 degrees.
2. Brown the beef and add the taco seasoning as directed on the packet
3. While doing both of these boil your rice, and dice your onions, open all your cans, and make sure you have spoon for your re-fried beans.  I like a glass baking dish but you can use what you like.
4. Layer it up..shells on the bottom, I over lap them, 6 to a layer.  Then use the re-fried beans as a paste to keep them together. Add all other ingredients, once you get to the top add your cheese...then add a layer of shells and start again.
5. Top it all off with cheese.
6. Bake for 30 to 45 minutes, cut and enjoy.

It's really yummy I promise!!!!!

Thursday, August 16, 2012

Hawaiian: Say Yumm-o

Hawaiian Crockpot Chicken: 4-6 chicken breasts, hawaiian style BBQ sauce, and a can of crushed pineapple all throw in for 6 hours on low. THIS WAS UNBELIEVABLE! Served with roasted broccoli and rice.

This is a pretty easy one...the only thing i did different is I couldn't find the right bbq sauce.  So I used a marinate, The boys didn't complain.  

Hawaiian Crockpot Chicken: 4-6 chicken breasts, hawaiian style BBQ sauce, and a can of crushed pineapple all throw in for 6 hours on low. THIS WAS UNBELIEVABLE! Served with roasted broccoli and rice.

This was from Pinterest.  There isn't much to blog about.  Try it out, I had left overs, LOL

Thursday, August 9, 2012

Dear Blogger's I have an easy one for you

One of the things that I really wanted to accomplish when I started this blog, was some easy cooking.  I really believe that you shouldn't have to spend hours and hours in the kitchen for something yumm-o (and really I don't have the time).  This is a recipe that I came up with on the FLY!!  I already had all the ingredients so I just threw it together:

It starts off looking like this...

AND you need this...

Pork Chops (one for each person, I happened to have 3 frozen)
Half an Onion (chopped, if you don't like them you can leave them out)
A Package of "Lipton Secret Recipes: Savory Herb and Garlic"
About Two cups of Chicken Stalk (you can also use veggie if you prefer.)
Preheat your oven for 400 degrees, and bake for 45 minutes, turning twice.

It will come out looking like this:

It tastes amazing!!!  It can be served with just about anything.  Try this out and let me know what you think!!

Thursday, August 2, 2012

Yesterday/Last Night I made this...

The Recipe I made is from Pinterst through another it is


Buffalo Chicken Goodness

Week two of my Pinterest journey brought a delicious new recipe I will be making often. Mostly because it's so easy. I like meals I don't have to cook when I get home.

I originally found this post on My Kitchen Apron. But I changed the recipe a little.

What you need:

1 3 lb. of frozen chicken breasts
1 bottle of Franks Wings buffalo sauce
1 packet of ranch seasoning

Put the frozen chicken, wings sauce and ranch packet into the crock pot. The original recipe used the whole bottle but since I don’t have a whole family to feed I used a few pieces of the chicken and only half of the bottle of wings sauce.

Leave the Crockpot on low for at least 6 or 7 hours. Since I did this on a day I worked the chicken sat in the Crockpot for almost 9 hours and was fine.

Then take the chicken out and shred it on a plate. If you leave it in as long as I did you don’t even have to take it out of the pot, it will just fall apart.

Put the shredded chicken back in the Crockpot for another hour to soak up the rest of the wings sauce.

The original recipe said to put have the chicken as a sandwich with pepper-jack cheese but I thought a wrap with lettuce and sour cream, and tomatoes for those who like them, was better.

I am also going to try putting on nachos, on a salad, and as a sandwich.

Slow Cooker Buffalo Chicken

3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
• Put frozen chicken, wing sauce, and ranch dip mix into Crockpot.
• Cook on low at least 6 to 7 hours
• Shred chicken & return to Crockpot.
• Cook on low for an additional hour.

Allow me to tell you a few things about it:
1. Don't use and entire bottle of "Frank's" don't even use half a bottle.  I used half a bottle and it was way too hot. Only the hubby could finish his sandwhich.
2. You can't taste the packet of Ranch, it needs more.  I would say another packet.
3. I used chicken breasts, you use what you like.

IF I make this again, and that is a big IF then I will use a lot less "Franks" and a lot more ranch.  The chicken did pull apart with a spoon after it was cooking all day.  And by all day I mean I put it on at about 10:30 and we ate it at 7 or so.  While I think that this is a good idea, this is not my most favorite thing that I have made on Pinterest.

Give it a try!!!