Monday, April 14, 2014

One pot cheesy sausage ravioli

One pot meals are a life saver and this one is amazing flavor wise and who doesn't love ravioli!  Cheesy goodness with the spiciness of Italian sausage.  Another family favorite I am sharing with you.
  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage, casing removed
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (16-ounce) package cheese-filled ravioli
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup basil leaves
Preheat oven to broil.
Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
Stir in tomatoes, tomato sauce, tomato paste, Italian seasoning, garlic powder, onion powder, salt and pepper, to taste. Stir in ravioli and 1 1/2 cups water. Bring to a boil; cover, reduce heat and simmer until ravioli is tender, about 8-10 minutes.
Remove from heat; top with mozzarella and Parmesan. Place into oven and cook until melted and golden brown, about 2-4 minutes.
Serve immediately, garnished with basil, if desired.

Recipe from

Thursday, April 10, 2014

Crispy Chicken Sandwich

So I cannot believe I have never shared this with you.  This is a family favorite of ours that we have often then I realized that it isn't on my blog!  So I apologize for the lack of this sandwich and hiding the recipe from you.  This is perfect for a lunch or quick dinner.  The flavor is amazing, it is flaky and crispy, you might never find another equally amazing chicken sandwich, well depending on your taste buds.

*Makes 4 Sandwiches*

2 Chicken breasts 
1/2 Cup Pickle Juice
1 Cup Flour
1/4 Teaspoon pepper
1 Teaspoon Garlic Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Basil
1 Tablespoon Powdered Sugar
1/4 Teaspoon Seasoning Salt
2 Eggs
1/4 Cup Milk
Oil for frying
4 buns

Place chicken into zip lock bag and pour in pickle juice, let marinade for 2 hours.
Bring oil temp to 350.
Mix together eggs and milk.  Mix together flour and all spices and sugar.
Before taking chicken breast out of bag, pound them until thin.  Cut each chicken breast in half.
Place chicken breast into flour,egg wash, four and again and place into oil for 5-10 mins both sides until brown and chicken is cooked through.
Place chicken on bun with mayo,lettuce and pickles.

Wednesday, April 9, 2014

Irish Beef Stew

So I am a little late on the whole Irish theme but I could eat Irish Stew any month any week.  Like I have said in the past I am horribly obsessed with mashed potatoes.  If I knew that today was my last day on earth I would spend it eating mashed potatoes, okay maybe that is to much but you get the point.  The flavor of the stew is amazing, it is creamy and just full of deliciousness.  The smell in home is heavenly, everyone was excited to eat this.

1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
3 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
1 Tablespoon Basil leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas 

In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.
When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.
adapted by

Monday, April 7, 2014

Lemon Butter Shrimp

Who doesn't love a light shrimp dish that is sweet with a hint of spice.  This dish is perfect for a quick meal that will satisfy anyone.  This shrimp dish was a hit that we will be keeping a regular in the home.  I hope your house enjoys it as well.

1 lb bag shrimp
1 stick butter *melted*
1/4 Lemon Juice
1 Tablespoon Red Pepper Flakes
1 garlic clove minced
Spaghetti Noodles *opinion*

Preheat oven to 350*

Place shrimp in baking pan with tin foil.  Pour melted butter, lemon juice, garlic and red pepper flakes over shrimp and bake for 30 mins or until shrimp is done

Place over noodles 

Thursday, April 3, 2014

Snickers Cupcake

Feeling crabby?  Have a Snickers cupcake!  
The chocolate cake is to die for and so is the caramel frosting and then you get a bite of surprise in the middle!  These are my all time favorite cupcakes but since I am trying to lose weight for the wedding, half of this batch is going to the hubby's  work so I hope they all like them over there and my kids are already chowing them down.  I might have a bite or 3, big bites.

Makes 20 cupcakes

for the cupcakes:
½ cup  cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the filling:
24 fun-size Snickers bars, chopped
1/4 caramel sauce

For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.  To make the filling, combine the chopped Snickers bars in a bowl with the caramel sauce, and mix to coat.  Drop a spoonful of the filling mixture into each cupcake.

o make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
Frost cupcakes and garnish with snickers
Recipe by

Tuesday, April 1, 2014

Cream Cheese Wontons

I love Chinese  food but I am picky about it.  I grew up going to a Chinese restaurant almost every week and to the same one. Back when I was 18 the closed down the restaurant and I was so very sad.  I didn't like any other Chinese restaurant so I started making my own creations and this one is a winner.  My oldest daughter and I were fighting over them left and right and she won the last odd number one.
They are crunchy,creamy and have amazing flavor

1 block cream cheese *room temp*
1/4 Cup Green Onions *chopped*
1 Tablespoon Sugar
1 Tablespoon Worcestershire Sauce
Wonton Wrappers
1 Egg
1/2 Cup water

Heat oil 325*
Mix cheese,onions,sugar and sauce until creamy and fully mixed.
Mix egg and water together and dip edges in egg wash mixture and place 1 Teaspoon of cream cheese mixture in the middle.
Fold in half, pinch edges and pinch sides and bring into the center.
Fry until brown and crispy and drain on paper towel

Monday, March 31, 2014

Smothered Pork Chops

So I may or may not have an obsession with mashed potatoes but every week I like to make a meal with mashed potatoes so yea I may have an obsession.  These pork chops had such amazing flavor and they were oh so very simple to make.  It you want some amazing comfort food you will have to try this for sure.

4-6 boneless pork chops
dried basil (crushed not the leaf)

1/4 Cup chopped onion
1 garlic minced
2 Cups Beef Broth
3 Tablespoons Butter
3 Tablespoons Flour

Melt butter in pan.  Put salt, pepper and basil onto pork chops and place them into pan until both sides are browned but cooked through.  Take out pork chops and place aside.

Place onions and garlic and simmer for 15 mins.  Place flour into pan and mix until everything looks dry.  Slowly add broth, bring to boil and mix until mixture thickens. Salt and pepper gravy to taste.

Place pork chops in gravy mixture, cover and place on medium for 20 mins or until done.

Serve over mashed potatoes or rice