Saturday, January 28, 2012

Crack Potatoes

The name of these alone would tell you that these are addictively good and they really are. They're similar to your typical funeral potatoes, except with the addition of bacon bits and a dry ranch packet..yum! She suggest making a large batch and splitting it into thirds and freezing the other two which would be a great idea I just wanted to make sure we liked them before I made extras, but next time for sure. Again, another great recipe from!

Recipe from

1 large bag frozen shredded hash browns, or 8 large baking potatoes boiled
2 (16oz) containers sour cream (I did half sour cream and half cream of chicken soup)
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix

Friday, January 27, 2012

Easy Ramen Stir Fry

This dish will definitely never be labeled as gourmet, but for a super quick, use what you got kind of night this is your dish. If you don't already have some Mr. Yoshida cooking marinade I totally recommend you get some, there are so many things you can make with it and it's really yummy.

Adapted from

2 chicken breasts, cut into bite size pieces or precooked and shredded (I precooked it)
3 packages Top Ramen without seasoning
vegetables of your choice- I used onion, red pepper, and broccoli
1/2 c. Mr. Yoshida marinade

Cook noodles according to package. Meanwhile, in large skillet cook chicken until no longer pink (unless you precooked it, in which you can just add it after cooking your veggies.) Add veggies and cook until tender crisp. Add sauce and drained noodles and heat until warmed.

Italian Sausage Red Pepper Risotto

Look at me I'm on a roll, two posts in two days! Actually I figured while I'm in the mood I'd get a few of them typed up. This is from another favorite food blogger of mine called She has some really good desserts and meals and is always listed as one of the top food blogs. This one in particular was listed as one of her top 10 and it really was super yummy. If you've never done risotto before don't be afraid to try it. It takes a little extra time, but it's actually super easy. The sausage is what really gives this good flavor. She used mushrooms in hers, but I totally forgot to get some at the store so I did mine without and it was still good.

5 cups chicken broth
2 tablespoons butter
8 ounces Italian sausage, casing removed
¾ cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
¾ cup dry white wine or chicken broth
½ cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley

1. In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

2. In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

4. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

5. Stir in ¾ of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately.

Ultimate Chicken Strips

So I have a new obsession called PINTEREST!!! I am obsessed with it, hence I've totally slacked posting anything on this because anytime I'm on the computer I'm on pinterest..ok maybe not all the time but most of it. Ok really the reason for not posting is usually if I have any spare time I'm trying to take a nap to catch up on sleep. Anyway I found my new favorite food blog on there called She has so many awesome recipes which is where I got this one (it's also on the back of the Bisquick box.) Most of you if you've been on pinterest at all have seen the post for "crack potatoes" which is how I found her blog. Anyways you'll have to check it out she has a ton of simple great looking recipes including this one. These really are probably the best chicken strips I've ever made and literally only took me a few minutes to put together and best of all the whole family loved them.

Recipe slightly adapted from Bisquick

3 chicken breasts, cut into strips lengthwise
2/3 c. Bisquick
1/2 t. seasoning salt
1/2 t. paprika
1/2 c. shredded parmesan
garlic salt
1 egg, slightly beaten
3 T. melted butter

Preheat oven to 450.
Combine Bisquick, seasoning salt, paprika, and cheese in a shallow dish or large ziploc bag. Put egg in bowl. Dip chicken in egg, then dredge in Bisquick mixture. Place on cookie sheet and drizzle butter over chicken. Bake for 12-14 minutes

Monday, October 24, 2011

Fiesta Ravioli Bake

Wow so long time no post. I've actually made a ton of different recipes and hopefully I'll get around to sharing all of them, but I just haven't had the time to actually post them yet. This is a super easy, last minute recipe that everyone will love, even Frank who usually hates ravioli really liked it and as long as you use a mild salsa and enchilada sauce it's not at all spicy so even the kids will love it. Hope you enjoy!

I know you love my half cheese picture:)

1 can of corn, drained
1 can of black beans, drained and rinsed
1 jar of salsa I use Herdez, I tried La Victoria this last time it was no good
1 10 oz can enchilada sauce
1 25 oz. pkg. of frozen beef raviolis
2 c. cheese

Cook Ravioli according to package. Combine everything else in a 9x13 dish. Add ravioli and cook at 350 for 20 minutes.

Thursday, September 15, 2011

Honey Mustard Pretzel Chicken Tenders

Wow so I've been a real slacker with this blog lately. Between getting my house in order for the arrival of a new one, and just the lack of energy to care I haven't really posted much. I've made several good things, but by the time they're done I'm too lazy to take a picture, but this chicken was so good I had to post, that and it was my own creation and I'm pretty proud of it:) Seriously though, like I've mentioned before there aren't many meals I make more than once, but this one will definitely be made again and soon. Anyways hope you get the chance to give it a try!

2 chicken breasts cut into strips, or 6-7 chicken tenders
2 c. crushed pretzels
1/2 T. dried parsley
2/3 c. honey mustard dressing or dipping sauce

In a shallow dish combine pretzels and parsley. Pour your honey mustard into another shallow dish. Pat your chicken dry, and then dip in honey mustard and then coat with pretzel mixture
( I find it easiest to lay the chicken in pretzel mixture and with my hands sprinkle the pretzels on top, if that makes sense.) Place on baking sheet and cook at 400 for 12-20 minutes depending on the size of chicken pieces you use. If you make them too big the pretzels will start to burn so be careful, I was able to cut my chicken breasts into 3-4 pieces and cooked it for about 17-18 minutes. Serve with extra honey mustard to dip, yum!

If you want another recipe to use up your pretzels try this salad, it is probably one of my favorites!

Thursday, August 25, 2011

Pineapple Watermelon Slushie

Ok so I originally got the idea for this slushie while browsing other blogs and saw one that used frozen watermelon and banana which I'm sure is delicious and I'll probably try soon, but I just happen to have an open can of pineapple that needed to be used and I had already cut up and froze the left over watermelon I had from a few days ago. To be honest I'm not a huge watermelon fan. I love watermelon flavored candy, but there's something about the watery texture that doesn't do much for me. Anyway for some reason since being pregnant I've enjoyed it a little more and Frank and Parker love it so I thought I'd buy one, and unfortunately it wasn't that great:( so I cut up the remaining half and stuck it in the freezer to try a watermelon slushie, and thank goodness I did because it was delicious!! Anyway if your looking for a cold sweet treat or need something to do with a leftover watermelon you definitely have to try this!

watermelon, cut into chunks and frozen
canned pineapple and juice

I don't really have measurements but for a single serving I put about a cup of frozen watermelon and just added pineapple and juice until I got the texture I wanted. I have some coconuts milk that I need to use up and definitely want to try adding a little because I think it would be delicious. I'm really excited to try some different fruits like banana..mmm