Thursday, July 21, 2016

Roasted Chicken and Vegetables

It has been about 95* the last few days in Wisconsin and we have been enjoying it from the inside with our new Air Conditioner.  So I tested it by cooking something in the oven and when I say it didn't get hotter in here that made me so excited so now I can bake more. Now that my kitchen is cleaned and bellies are full we are off to go night swimming at the beach. 

This is such a great meal easy, fast meal that you can just throw together.  Something so simple is so amazing, flavorful and will make you, your husband, kids and great aunt want it again and again.  This also makes a great freezer meal, just cut up, bag it and freeze.  So enjoy the simple sweet pleasures of the earth.


1 Tablespoon Olive Oil
1 Zucchini 
1/2 Cup Sweet Peppers 
1/2 onion
1/2 Cup baby tomatoes 
3 Chicken Breasts
1 Tablespoon + 1 Teaspoon Italian Seasoning
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
1 Teaspoon Salt and Pepper


Preheat oven 400*

Chop up chicken and veggies into chunks and place onto sheet pan.
Put olive oil onto mixture and mix well.  Spread all seasonings over chicken and veggies and mix well again.  
Bake for 30 minutes
Serve alone or with rice.

Monday, July 18, 2016

Strawberry Rhubarb Crisp

One of my favorite food combinations are Rhubarb and Strawberry so I get excited when it is summer and I get to pick some fresh rhubarb and my amazing man picked up some fresh strawberries from a Lindy's truck before he got home from work so I decided to whip up my favorite crisp.  So if you enjoy the sweet strawberries and tart rhubarb you are in for a treat.  Try it warm with some ice cream.

3 Cups Rhubarb *chopped*
 2 1/4 Cup Strawberries *chopped*
3/4 Cup Granulated Sugar
4 Tablespoon Cornstarch

1/3 Cup Flour
1 Cup Oatmeal *Quick Oats
1 Teaspoon Cinnamon
1/2 Cup butter *melted*
1/2 Cup Brown Sugar

Preheat oven to 350*
Mix together rhubarb,strawberries, granulated sugar and corn starch.  Pour and even out into an 8x8 pan.
Mix together Flour, oatmeal, cinnamon, brown sugar and melted butter.  Mix until crumbly and spread over rhubarb strawberry mixture.
Bake for 40 mins or until mixture in bubbly.

Wednesday, July 13, 2016

Spinach Feta Turkey Burger

This was amazing, healthy, tangy and grilled to perfection.  If you are looking for the perfect Turkey burger stop right here and make this.  The man in my life hates turkey burgers just because I use to over make them and never found a recipe he enjoyed but when I made this one he had two and that is a big deal even all the girls loved this so this one will be added onto our monthly menu for sure. So on your next grilling adventure make this amazing Turkey Burger and don't forget the sauce!


1.25 Lbs Ground Turkey
1 Egg
1 Tablespoon Minced Garlic
1/4 Cup Feta Cheese
1/2 Cup Frozen spinach (thawed and drained)
1 Teaspoon Onion Power
1/2 Teaspoon Lemon Zest
1 Teaspoon Salt
1 Teaspoon Pepper

*Greek Tzatziki Sauce*

1 Cup Plain Greek Yogurt 
1 Teaspoon Olive Oil
2/3 Cup Cucumber Chopped (seedless)
1 Teaspoon Lemon Juice
2 Tablespoon Dill Weed 


Preheat grill on medium.
Mix all  burger ingredients together and place on grill for 10 minutes per side.  Make sure the burger is no long pink in the middle or temping at 165*
Top off with the tzatziki sauce and serve right away.

*Greek Tzatziki Sauce*

Mix all ingredients together in medium bowl and chill for 30 minutes -1 hour and top off with your burgers or even use it as a dip with crackers.

Monday, July 11, 2016

Frito Corn Salad

So my mom told me about this recipe and let me tell you I was afraid to try it by just the name of it but do not get discouraged this "salad" is amazing.  I made this right before 4th of July weekend for a little family cook out and it was gone within minutes.  It has an amazing crunch from the corn and chili cheese fritos send amazing flavor through out the entire salad.  So on your next hot day, picnic or even pot luck make this easy recipe and enjoy it and watch it disappear.

 2 Cans Corn, drained
1/2 Cup chopped onion
1/2 Cup chopped green bell pepper
1 Cup Mayo
1 1/2 Cup Shredded Cheddar Cheese
10 OZ bag Chili Cheese Fritos 

Mix all ingredients together except Fritos.  Place in fridge until chilled and mix in Fritos right before you serve.

Recipe Adapted By

Tuesday, July 5, 2016

Smothered Burritos

Happy Taco Tuesday!  I hope everyone had an amazing and safe fourth of July, now onto the good stuff.  This was possibly the best burrito and rice I have ever had it is now a staple in our home to put on rotation for Taco Tuesdays.  It is sweet and spicy and cheesy you cannot pass something like this up.  So try, love it and make it again.  This is also a slow cooker recipe so relax while you cook.


Shredded Chicken

  • 2 pounds chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup mild salsa 
  • 4 tablespoons brown sugar
  • 1 4 oz. can mild green chilies
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dry oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Cheesy Green Chili Sour Cream Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 2 cups low sodium chicken broth, warmed
  • 1/2 teaspoon cumin
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 of a 4 oz. can mild chopped green chilies or more to taste
  • 1/2 cup cheddar cheese


Shredded Chicken

Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding 

**There will be juices left over in the crock pot keep this for your rice**

Cheesy Green Chili Sour Cream Sauce

Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.

Drain your liquid from the slow cooker in a strainer (make sure a bowl in under to catch the liquid) There should be just about 2 cups.  Cook 2 cups of rice in this liquid and nothing else.


Stuff your burritos with the chicken and cook on a griddle until brown, Cover with your cheese sauce and place rice on the side.

Wednesday, June 29, 2016

Corn Bacon Pancakes

As a little girl I loved corn pancakes it was always a favorite of mine.  I haven't had them for over 15 years because I never thought about making them so on our breakfast dinner nights on Sundays I decided to create my own but with bacon because I know everyone would eat them if they had bacon in them.  So the next time you are in the mood for more of a savory item whip these up and enjoy the sweet crunch of corn and the saltiness of the bacon.  It is to die for

2.8 ounces of real bacon bits or 6 slices of bacon chopped
1 Cup Flour
1 Tablespoon Parsley
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/8 Teaspoon Red Pepper
2/3 Cup Milk
1 Tablespoon Vegetable Oil
1 Large Egg *beaten*
1 Cup frozen corn
1/2 Cup Mozzarella cheese


Mix together Flour, baking powder, salt, parsley, and red pepper. Stiry in the beaten egg, milk, and oil.  Gently fold in the bacon, corn and cheese.  Pour 1/4 Cup of batter onto griddle and cook 3 minutes per side.  Mixture will be very thick. Top off with sweet syrup

Recipe adapted from

Sunday, June 26, 2016

Italian Sausage Pizza Hoagie

So it is the summer time and it has been super hot and I mean hot.  Maybe not Texas or Florida hot but when it is in the high 80s before the first day of summer it is hot for Wisconsin.  So with that I haven't made many new things except for some quick dinner that do not involve the oven or stove just the grill, but it did go back down to the 70s and I needed some more recipes for the blog so I sharing this recipe that i have never shared before and for that I am sorry.

So enjoy this flavorful Italian sausage, sauteed onion and green pepper with melted mozzarella cheese and of course what could be better than cooking it all in sauce and putting it in a hoagie?  Lots of things but that isn't the point.  This is good, make it.

6 Italian Sausages *cut in rounds*
2 Green bell peppers *sliced*
1 Large Onion *sliced*
1 Jar of spaghetti sauce
Motzarella Cheese *sliced*
2 Tablespoons Butter
Hoagie Buns

Preheat oven 325*
Place butter, onions and peppers in small sauce pan and cook on low for 30 minutes.
While that is cooking place your sauce and Italian sausages in a pan and cover and leave on med heat.  Stir occasionally for 20 mins.
When done place the amount of sausages you choose in your hoagie with some extra sauce, place some onions and peppers over the sausages and top off with cheese.  Wrap each sandwich with tin foil and place in oven for 15 minutes.  Unwrap and eat right away.

Makes 4-5