Super Bowl Recipe Roundup ~2014

How about a completely random post today?

For Super Bowl food ideas, you say? Heck yes!

The best foods for a day of munching in front of an awesome game with friends is always bite-sized. This way you can load up your plate with lots of yummy things to taste without feeling like you’re eating 10 meals. Oh, who are we kidding? It’s Super Bowl Sunday. We’re all going to be eating about 85,372 calories anyway…. Of course, there are also several other fabulous things to eat on game day, so if you’re going to pull out the crock pot (or 5) there’s plenty of hearty soups and deliciousness to be had.

Mini Pizza Muffins

mini pizza muffins

Meatball Poppers


Mini Crab Cakes with Old Bay Aioli


Chicken Enchilada Puffs

enchilada puffs

Mini Meaty Quiches

mini quiche1

Cheesy Pesto Bread


Sliders Roundup

sliders roundup

Mexcican Bruschetta


BBQ Chicken Pizza Pinwheels


Pizza Tarts

pizza tarts

Chicken and Rice Balls

rice balls

Cajun Chicken Fritters with Cajun Aioli


Fish Cakes with Cilantro Lime Dip

fish cakes

Zucchini Fritters with Chili Lime Aioli


Cheesy Rice Fritters


Potato Skins

Super Bowl Round-Up 2013

Hearty Taco Chili

taco chili

Meatball Minestrone

Meatball Minestrone

Meatball Minestrone

Italian Beef Sandwiches with Giardineira

Super Bowl Round-Up 2013

Creamy Chicken Tacos

crock pot chix tacos

Ultimate Baked Beans

ultimate pic

Banana Dabs


Cannoli Tarts


Chocolate Drizzled Cheesecake Cream Puffs

cream puff1

December Menu ~ 2013

I am in the kitchen a lot this time of year. Every Christmas we host a dinner for all my hubby’s employees so I am always looking for new and delicious recipes that are easily prepared and served for a crowd  to make for this event.  So this month I have a lot of new recipes I plan to make, and as usual red links will show up for each one as posted.

Dec Menu


Tomato and Mozzarella Tarts

Christmas Tree Cheese Board

Olive, Bacon & Cheese Bread

Sundried Tomato and Goat Cheese Palmiers

Main & Sides:

Chicken Marsala

Sea Scallops in Saffron Sauce

Wild Mushroom Ragout in Puff Pastry

Crispy Smashed Potatoes


Mini Maple Pumpkin Cheesecakes with Brown Sugar Maple Whipped Cream

Salted Mexican Chocolate Ganache Tarts

Almond White Chocolate Magic Bars

Breakfast & Lunchbox:

Breakfast Enchiladas

Breakfast Pizza

Breakfast Blueberry Bake

Breakfast Cookies

Turkey Bacon Cheddar Scones

Homemade Granola Cereal

Recipes I’ve linked Before:

Crunchy Fish Tacos with Cilantro Cream Sauce

Creamy Chicken Crock Pot Tacos and Crock Pot Pinto Beans

Crock Pot Salisbury Steak and Quinoa Patties

Slow Cooker Coq au Vin and Chived Yorkshire Puddings

BBQ Salmon, Oven Roasted Okra, and Sweet Potato Cornbread

Brown Sugar-Butternut Squash Tart with Nutmeg Whipped Cream

Sweet Chicken Rio and Cilantro Lime Rice

Oven Baked Tacos and Mexican Rice

Tiramisu Cupcakes

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November Menu ~ 2013

I have to admit I’ve been slack. While the rest of the blogging world has gone Halloween and pumpkin crazy I’ve been completely denying that it isn’t September anymore. Is it just me or is time speeding up? I seriously wasn’t mentally prepared for Fall, which is CRAZY because it is my favorite time of year. While I am enjoying the cooler weather and the pumpkin lattes :) I have not done much cooking, and definitely haven’t done any pumpkin or apple baking. So this month’s menu is full of new recipes I plan to get to, with a few oldies but goodies scattered in for those days I just can’t spend all day in the kitchen. Keep an eye out for red links to appear as recipes are posted.


Recipes already linked:

Dolly’s Polish Cabbage Soup

Baked Chimichangas

Chicken Stroganoff

Poor Man’s Mongolian Beef

Ultimate Baked Beans

Baby Portabella, Wild Rice & Turkey Soup

Black Bean Risotto

Vegetarian Enchiladas

Chicken Tarragon

Cheesy Rice Fritters

Crock Pot Pinto Beans

Mexican Rice

Oven Roasted Okra

Tomato Tart on Cornbread Crust

Blueberry Cobbler

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Pineapple Galette

Caramel Praline Tart

Main Dishes:

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Slow Cooker Chicken Parmigiana Sandwiches

Turkey Cutlets with Tomato Cream Sauce

Favorite Chicken Enchiladas

Skinny Veggie Lasagna

Spanish Style Red Snapper

Sunday Chicken

Easy Pad Thai with Chicken

Chicken Enchiladas with Avocado Cream Sauce

Breakfast & Lunch Boxes:

Oatmeal, Flaxseed & Blueberry Muffins

Fruit and Nut Fritters

Turkey Bacon & Cheddar Cheese Muffins

Pumpkin French Toast Bake

Pizza Quesadillas

Apple, Goat Cheese & Honey Tarts

Chocolate Pumpkin Protein Bars


Cream Cheese Chocolate Chip Cookies

Harvest Pumpkin Brownies with Cream Cheese Frosting

Pumpkin Gingersnap Parfaits

Apples with Caramel Cream Cheese Dip

October Menu ~ 2013

Oh, Fall, how do I love thee? Let me count the ways…..

I cannot express enough how much I love this season for so many reasons.  I am essentially a cool weather kind of girl, and even though I do enjoy Summers off with the kiddos, I hate to sweat and I truly dislike the clothes. I like the jeans, layers of shirts and jackets, and trendy boots of the Fall season, not to mention the crisp air, apples, pumpkins, turning leaves crunching under your feet, and best of all Pumpkin Spice Lattes. Ah…………….

Okay, maybe the lattes aren’t the very best part of Fall but they come pretty close.

So this month I am jumping  head first into the baking season, full of deliciousness and comfort.  This is my time to snuggle down with a hot cup of spiced chai, read some good books, plan the holiday get-togethers (yeah, I have to start planning now) and cook some awesome food. Ready?

oct collage 2013

October Menu ~ 2013

Meatball Minestrone Soup

Italian Beef Sandwiches with Giardiniera

Crock Pot Meatloaf

Skillet Ratatouille

Crock Pot Swiss Chicken

Dijon Dill Salmon

Not Your Typical Rice & Beans

Quinoa, Black Bean & Corn Burritos

Crock Pot Teriyaki Chicken

Peasant Soup with Rosemary Grilled Cheese Sandwiches

GF Tex Mex Polenta Pizza

Chicken Tortilla Soup

Chicken Dumplings (Pot Stickers)

Pot Roast Sliders with Creamy Chipotle Sauce

Crockpot Lasagna


Spinach Squares

Carrot Mash Bake

Savory Skillet Veggies

Asparagus Feta Tart

Cheesy Pesto Pull-Apart Bread


Pizza Tarts

Mini Meaty Cheesy Quiches

Corndog Muffins

Pizza Buns

 Chicken Enchilada Puffs


Zucchini Tomato Feta Frittata

No Yeast Cinnamon Rolls

Breakfast Cookies


Crock Pot Blueberry Cobbler

 Cannoli Tarts

Pumpkin Pie Spice Whoopie Pies

Plum Crumble

Pan-Seared Salmon with Basil Cream Sauce

We like to eat a lot of fish around here but sometimes it gets boring. Eating fish two times a week is highly recommended for anyone wanting a healthier diet and lifestyle, and since we primarily eat only salmon and tilapia as our main sources of fish, we like to try new ways to prepare them. This sauce has a little fattening-boost to an otherwise healthy dish, but man, does it make it good! If I’d had any fresh spinach this dish would have been excellent on a bed of wilted greens. However, as it turned out it was just as good served with roasted brussels sprouts (see this post for a great recipe) and parmesan cous cous.

basil cream sauce & salmon

Pan-Seared Salmon in Browned Butter with Basil Cream Sauce

3 or 4 salmon fillets, or a 1.5 lb cut

3 T butter

1/4 cup white wine

1/4 cup sour cream

1/4 cup cream cheese, room temp.

1 clove garlic, minced

1/2 tsp lemon zest

salt & pepper

1/3 cup fresh basil, chopped, divided

1. In large skillet heat the butter until it is lightly sizzling. Season salmon with salt & pepper and cook both sides until lightly browned. Set aside.

2. In small bowl combine sour cream, cream cheese, lemon zest, and 1/2 cup of the basil.

3. Deglaze pan with the wine. Simmer a few moments to reduce the liquid by half. Add in garlic and let cook 1 minute.

4. Stir in cream cheese mixture and heat through.

5. Serve salmon with a spoonful of cream sauce and a sprinkle of fresh basil.

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September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

sept collage - ribbet

Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast


Chocolate Chip-Coconut Blondies


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Spinach & Goat Cheese-Tilapia Roulade with Tarragon Bechamel

Truth is some dishes just don’t photograph well, which is why although I HAVE attempted some of the recipes on the last two menu plans such as Greek Chicken, Pear & Pecan Muffins, and Chicken Pad Thai. None of them came out all that great and definitely weren’t photo quality. However, that is not the case with these tilapia roulades. The picture may not be ideal, but the taste was pretty delicious. (Even Number Two ate it up. Bonus!)

This recipe started out as one for stuffed salmon. It sounded awesome but I didn’t have any salmon handy. Then I had another recipe for an herb & veggie stuffed sole (rolled up), but alas, I didn’t have half of those ingredients either. What I ended up with was an improvisation using what I had on hand, using the two other recipes as a guideline. Usually this kind of innovative  cooking does not serve me well, but this time I have to say it was pretty darn good.

tilapia roll1

Spinach & Goat Cheese Tilapia Roulade 

4 filets tilapia, thawed and room temp.

1 cup frozen spinach, thawed and excess water squeezed out

8 oz. goat cheese, divided

6 oz. sour cream

salt & pepper

1 tsp basil

1 tsp chives (I used dried)

Preheat oven to 350*. If fish fillets are thick you can slice through them and make two fillets out of one, which make them roll much easier.

In a bowl combine 6 oz. of the goat cheese, the sour cream, spinach, herbs, and salt and pepper. Mix well.

Spoon and spread mixture on top of fish and roll each piece up. You can use toothpicks to keep the rolls together.

Place into a baking dish (spray dish or line with parchment paper first) and cover.

Bake about 25 minutes, or until fish is done.

tialpia roll2

Tarragon Bechamel

2 T butter

2 T flour  *Cornstarch for GF

4 T heavy cream or milk

1/4 cup chicken broth (plus more if needed for consistency)

salt & pepper

2 tsp tarragon

This fish definitely needed a sauce. As usual when I’m cooking I do a lot of it by eye. I try to make the measurements accurate for you, but with something like this it’s easy to eye-ball it and thicken, or thin, as needed. Bechamel is good for so many things but I find it rather bland and not quite worth all the extra calories. Hence, the tarragon. Believe me, it just makes it awesome.

Get the milk or cream and chicken broth bubbling in a small saucepan with the last 2 oz. of the goat cheese. Make sure the cheese melts and blends in. Add the tarragon. Make your roux and add it slowly, as needed.

*You can start out with your roux (1 part melted butter to one part flour) and add the cream and broth to it. It might actually be better to control your thickness this way, but what the heck, I always do things the hard way. Just make sure you allow time for the tarragon to get in there and do its thing :) After that it’s all just about combining, whisking, (and not burning of course) and getting the sauce only as thick as you want it.

Serve it over the fish roulades.

I also put my roulades over some fresh garden tomato slices. Heaven!

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August Pantry Challenge and Menu Plan ~ 2013

Usually I try to get a menu plan worked up by the first of each month. I have been slack this summer to say the least but I’ve noticed that it is not uncommon in the mommy blog world for this to happen. That helps me feel better somehow :)

After returning from our vacation well into August, not only did I not have any recipes lined up (except for those I didn’t get to in July), but I also realized that my freezers and pantry were full of stuff. It’s been over a year since my last challenge, and quite frankly it is overdue. Some of the ingredients I have was put in with the July Menu in mind, so hopefully I can still get to some of those recipes during this challenge. And the rest of it will be the basis of what I plan to cook for the rest of this month.

Here is what I found in my freezers:

Frozen veggies: 2 lb. peas, 2 lb lima beans, corn, veggie medley (peas, corn, and carrots) spinach, creamed spinach, green beans, 1 lb. okra, 2 gallon bags of fresh-cut corn, breaded mushrooms (embarrassing to admit how many lbs of this I have!) and 5 gallon bags of fresh pureed tomatoes

Meats: 1 salmon fillet, 1 pkg turkey bacon, 4 pkg turkey sausage links/patties, 2.5 lbs ground turkey, 10 lbs boneless, skinless chicken breasts, 5 lbs tilapia fillets, 2 lb. beef meatballs, 5 pts Brunswick Stew, 3 pkg of deer meat, 2 Qt. Beef Stock, 1 pkg. imitation crab (I’ve had this forever!), Tuna Steak (enough for one meal for four)

Fruit: 2 lb. rhubarb, 3 lb. frozen blueberries

Misc: 2 lb. french fries, 2 cups cooked rice (I always freeze leftover rice for busy days. It comes in very handy), 1 pkg. mushroom ravioli (the refrigerated kind), 3 pkg. Frozen Waffles, 12 Jimmy Dean breakfast sandwich, 2 boxes Trader Joe’s Chocolate Croissants, 2 boxes Trader Joe’s Jo-Jo’s Cookies

Can you say “Holy Cow”? I think that’s plenty to start working from, don’t you? It’s crazy to realize how often I go to the store and spend hundreds of dollars each month on food when I already have so much just sitting in my freezer. I won’t list my pantry but I know I have all the staples such as chicken broth, flour, cornstarch, sugar, rice, pasta, potatoes, canned beans, diced tomatoes, tomato sauce and paste, marinara, panko, etc etc etc. Seriously way more than I care to list and you care to read about. Suffice it to say I think I’m covered for just about anything.

If you went through your pantry and freezer(s) you’d probably be surprised at what you find. Join me in this pantry challenge and let me know what you’ve been cooking!

Aside from the few new recipes I’ve decided on (there will most likely be more, just not sure which ones yet), here are some links to favorites that I am planning on cooking this month:


Poor Man’s Mongolian Beef (using ground turkey)


Slow Cooker Coq au Vin


Turkey Ragu with Creamy Polenta

balsamic pic

Balsamic Grilled Chicken

cacciatori & taco chili 003

Chicken Cacciatore


Tuna Steaks with Lima Bean Butter


Tilapia Fabuloso


Garlic Tilapia

Stay tuned for these recipes (red links will be added when posted):

Black Bean & Goat Cheese Quesadillas with Chipotle Aioli

Baked Tilapia with Mustard, Lemon and Horseradish Sauce

Tuscan Pasta with Tomato-Basil Cream

Greek Rice Pudding

Grilled Marinated Salmon

We love salmon here but sometimes the same old recipes get a little boring. What I like about this one is the layering of flavors and the fact that the fish is grilled, creating those awesome char lines on the outside while the inside stays moist and tender.

grill salmon

Grilled Marinated Salmon

4 salmon fillets

lemon pepper

garlic powder


1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup oil

1/3 cup water

1. Wash and pat dry your salmon fillets. Sprinkle both sides with lemon pepper, garlic powder and salt to taste.

2. In a small bowl combine the last 4 ingredients to make the marinade. Put the salmon into a large ziplock bag and pour the marinade over them. Lay flat and refrigerate two hours, if time allows. Turn the bag at least once.

3. Preheat your grill for medium heat.

4. Lightly spray grill with cooking spray (pure oil is best) so the fillets won’t stick. Place salmon on grill and discard marinade.

5. Cook about 5 minutes on each side.

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July Menu ~ 2013

Sorry my monthly menu plan is a little late. Believe it or not, I actually forgot to put one together (oops)! It’s not like I didn’t know it was July already, it’s just that I’ve been a little preoccupied with physical therapy and whatnot, but it’s here for you now :) Also, you may have noticed I didn’t do much cooking last month via my June menu so some of this months recipes will come from there.

July Menu – 2013


Romano-Crusted Chicken with Salad

Taco Cornbread Pizza

Dijon-Dill Salmon withRice Fritters and Parmesan Tomatoes


Balsamic Grilled Chicken with Four Bean Salad

Turkey Salisbury Steaks with White Bean Mash

ultimate pic

Cous Cous-Stuffed Peppers and Salad

Turkey Ragu with Creamy  Polenta

Ultimate Baked Beans

Chicken Rio with Cilantro Lime Rice

pilaf pic

Salmon and Pasta in Creamy Tomato Basil Sauce

Beef Stroganoff and Pesto-Parmesan Green Beans

Garlic Tilapia with Mexican Rice and veggies

Crock Pot Meatloaf and Gravy with mashed potatoes and veggies

cous stuf pep pic

Chicken Salad with Grapes and Pecans

Chicken and Rice Pilaf

Pineapple Galette

Harvest Bread

balsamic pic

Recipes I’m (still) working on:

Crunchy Fish Tacos with Cilantro Cream Sauce

Chocolate-Drizzled Cheesecake Cream Puffs

Spinach & Artichoke Crusted Chicken

Tomato Cucumber Bread Salad

Cow Pies (GF)

Crock Pot Swiss Chicken

 Peanut Butter Chocolate Chip Cookie Dough Bites (GF)

Spinach & Goat Cheese Tilapia Roulade with Tarragon Bechamel

Mexican Bruschetta

Chocolate Chip Blueberry Muffins

Patron Punch

Chocolate Fudge Tart with Mint Cream

Rhubarb Upside Down Cake

Asian Chicken Pizza with Peanut Sauce

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