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

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

Chipotle Chicken and Corn Chowder

This chowder is a great addition to your Fall/Winter recipes. It’s warm and comforting, and offers a little kick for those who like to take their meals up a notch.


Chipotle Chicken and Corn Chowder

1 can chipotle chiles in adobo sauce, divided

2 T unsalted butter

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and finely chopped

1 tsp cumin

1/2 tsp oregano

1/2 tsp thyme

6 cloves garlic, minced

2 T flour

3 cups whole milk

2 cups chicken broth

6 small red potatoes, peeled and diced

4 oz. Monterrey Jack cheese, shredded

4 oz. cheddar cheese, shredded

2 cups cooked chicken, diced

2 cups frozen corn (or fresh)

1 cup crushed tortilla chips

2 T lime juice

fresh cilantro, chopped, for garnish

1. Remove one chile from the can and mince it. Remove 1 tsp adobo sauce and set aside. Save and freeze remainder of chiles and sauce in can for another use.

2. Melt the butter in a large soup pot and add poblano, red bell, and chile pepper, along with the thyme, oregano, and cumin. Sauté for 5 minutes, or until peppers are softened. Add the garlic and cook an additional minute or until it becomes fragrant.

3. Stir in flour and cook 1 more minute. Slowly stir in the milk and the broth, scraping up any bits from the bottom of the pan.

4. Add the potatoes, and bring the mixture to a boil. Reduce to low and simmer for 15 minutes, or until the potatoes are tender.

5. Add the cheeses slowly, stirring to combine well, until melted.

6. Stir in chicken, corn, tortilla chips, adobo sauce, and lime juice. Cover and cook another 10 minutes on low.

7. Serve immediately. If you refrigerate leftovers the chowder may need to be thinned out with a bit of milk.

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Lemon, Wild Rice & Meatball Soup

This is a light and very tasty soup that you could make just about any time of the year, but is perfect for a chilly Fall night. Serve it up with some Rosemary Grilled Cheese sandwiches, or a salad, or just some yummy, crusty bread of your choice.


Lemon, Wild Rice & Meatball Soup

1 lb. ground chicken or turkey

1 large egg, slightly beaten

1/4 cup panko or other fine bread crumbs

1 tsp salt, plus additional to taste

4 tsp lemon zest, divided

1 tsp rosemary, divided


1 medium onion, chopped fine

3 carrots, sliced

2 cloves garlic, minced

64 oz. chicken broth

4 T lemon juice

3 cups wild rice blend, cooked

1. To make the meatballs combine the ground meat with the egg, panko,1 tsp salt, 2 tsp lemon zest, and 1/2 tsp rosemary. Roll into 1-inch balls and bake on lined cookie sheet at 350* for 20-30 minutes.

2. Heat EVOO over medium-high heat and saute onion, carrots, and garlic for 10 minutes, until soft. Add in remaining zest and rosemary and cook a minute longer.

3. Add chicken broth, lemon juice, salt to taste, and meatballs to the veggies. Simmer for at least 15 minutes. Longer is fine.

4. Add in the wild rice. You can continue to simmer until ready to eat, or serve immediately.

5. Top with some Parmesan cheese and additional rosemary, if desired.

*A great addition: Oven Roasted Okra. Seriously. It. Was. Awesome. Try it 🙂

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Chicken Enchilada Soup #2

Yes, it’s another recipe for chicken enchilada soup. This one has fewer steps than the other one, but I still must clarify that both are delicious and worth the effort!

chix enchilada soup

Chicken Enchilada Soup (#2)

1 15-oz. can black beans, drained

10-oz. package frozen corn


1/2 cup chopped onion

1 garlic clove, minced

1 4-oz. can chopped green chiles

1 10-oz. jar enchilada sauce

1 can cream of chicken soup (healthy alternative)

3/4 cup milk

3/4 cup chicken broth

2 chicken breasts, poached and shredded

1 cup sharp cheddar cheese

1) In large skillet over medium, heat oil and add onion and garlic. Add in chiles.

2) In bowl whisk together milk, broth, enchilada sauce, and cream soup. Pour into skillet and combine well with veggies.

3) Add in beans, corn and chicken. Set on low and simmer for as long as possible (it will be ready in 10 minutes if you can’t wait).

4) Stir in cheese and let melt.

5) Serve with tortilla chips, avocado, sour cream, or whatever you desire. *I made simple cheese quesadillas and served them on the side as dippers.

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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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Tomato Cucumber Bread Salad

I love a good bread salad. It is so easy to bump it up to a one-dish meal by adding some grilled chicken or tuna. Bread salads can have whatever you desire in them but they typically include tomato and cucumber as a base. This particular one was made up of what I had available in the house and it made a great side to my Grilled Marinated Salmon. The great thing about using grilled bread in place of croutons is that they absorb the juices of the salad without getting all mushy.

bread salad

Tomato Cucumber Bread Salad

1 cucumber, cut*

3 tomatoes, cut*

1 can garbanzo beans, drained and rinsed

8 oz. feta cheese, crumbled

1 cup fresh basil leaves, cut

1 baguette or ciabatta roll

EVOO and Balsamic Vinegar

salt and pepper

Extra Salad Ingredients you may like: red onion, sliced; black olives

1. Preheat grill to medium heat and split roll in half. Drizzle cut sides with EVOO and grill cut side down, covered, until crispy (about 5 minutes). Cut bread into 1-inch pieces and set aside.

2. Cut cucumber and tomatoes. *Slice into thick 1/2 inch slices and then cut into fourths, creating large 1-inch pieces.

3. Place cucumber, tomato, garbanzo, feta, and basil (and any other ingredients you choose) into a large bowl and toss with about 3 T EVOO and 1-2 T balsamic vinegar. Salt and pepper to taste.

4. Fold in the bread pieces and serve.

4. Enjoy!

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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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20 Recipes for Summer

Summer is here! Okay, well maybe not “officially” but I think all the moms out there can agree that summer starts when school lets out. Now that it’s hotter outside and the days are longer we want to avoid turning on the oven as much as possible and either grill or eat light, refreshing meals.  I don’t know about you but my kitchen gets really hot when I use the oven so I will definitely be planning any baking for very early in the day and relying more on the grill and other summertime fare.

Here is a roundup of 20 recipes that are summer worthy from appetizers to desserts, and not a one requires an oven.

summer recipes

Appetizers: Bruschetta, Cherry Caprese


cherry caprese

Salads: Deviled Potato Salad, Macaroni Salad, Cheeseburger Salad, Chopped Thai Chicken Salad, Chili Lime Chicken Salad, Greek Chicken Salad with Grapes & Pecans



cheeseburger salad

thai salad

fiesta salad


On the Grill: Grilled Balsamic Chicken, Bourbon BBQ Sliders with Garlic Aioli, Honey-Lime Chicken Kabobs

pesto beans, balsamic chicken, watermelon dessedrt 003

bourbon sliders2


In the Crock Pot: Honey Sesame Chicken, Sweet Chicken Rio, Cashew Chicken, Chicken Teriyaki

honey sesame chix




Cool Desserts: Chocolate Banana Pudding Pie, Mud Pie, Watermelon Petit Fours, Chocolate & Peanut Butter Ribbon Dessert, Easy Eclair Dessert

banana pie





Marvelous Mondays, Melt in Your Mouth Mondays,

Chopped Thai Chicken Salad

You all know how much I love Mexican food around here, and you may have picked up on my increasing love of Asian food, but did you know that I LOVE Thai? Well, I say that but I have to admit that my Thai experiences have been fairly limited (as in Pad Thai mostly). However, this recipe definitely helped quench my taste for decent Thai flavors in a town without any options whatsoever, and it made the cut with the whole family as well. Bonus!

Also a little tip* I used leftover lime cabbage from my Shredded Beef Tacos for this salad.

thai salad

Chopped Thai Chicken Salad

3 boneless, skinless chicken breasts

1/2 head cabbage

1/2 head of green leaf lettuce

1/2 cup carrots, chopped or shredded

1/2 cup fresh cilantro, chopped

1/2 cup green onions, chopped

1/2 cup chopped peanuts

Thai Dressing

3 cloves garlic, minced

1 tsp minced hot pepper (I used jalapeño, as usual)

1/4 cup soy sauce

1/4 cup vinegar

3-4 T sugar

2 T fresh lime juice


1 tsp fish sauce

1/2 cup peanut butter

1/3 cup water (+ a few tbsp more if needed for consistency)

1. Poach chicken in water or chicken broth until cooked through. Shred and set in refrigerator to cool.

2. Slice cabbage and lettuce thin. Combine with prepared carrot, cilantro, and green onion. *At this point you could combine the chicken with the salad if you wanted. Refrigerate.

3. Mince garlic and pepper and place in medium bowl. Add in the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until combined. Stir in peanut butter and water and whisk until smooth.

4. Toss salad with the dressing (only what you are going to eat). Add the crushed peanuts.

5. Serve chilled and enjoy!

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