Friday, October 5, 2018

Scalloped Potatoes

We never get tired of potatoes at our house. Baked, fried, boiled, roasted, mashed, it doesn't matter. When I made this for dinner a couple of nights ago my husband and I both knew that these potatoes would be included in our regular rotation for sure! The Dijon mustard adds so much flavor. As a side note, I halved the recipe since it was only for two of us and used an 8x8 baking dish.  Enjoy!

2/3 c. chopped onion
2 tsp. canola or vegetable oil
1 can chicken broth
6 oz. cream cheese, cubed (you can also use cream cheese spread)
1 Tbsp. Dijon mustard
1 can cream of chicken soup
6-8 medium potatoes, peeled and thinly sliced.
2 c. crushed Ritz crackers
3 Tbsp. grated Parmesan cheese
2 Tbsp. butter, melted

Preheat oven to 350 degrees.
In a Dutch oven, saute onion in oil until tender.
Reduce heat to medium; Stir in broth, cream cheese, Dijon mustard, and cream of chicken soup until blended.
Remove from heat.
Stir in potatoes.
Transfer to a 13x9-inch baking dish that has been generously coated with cooking spray.
In a small combine crushed crackers, Parmesan, and butter. Sprinkle this mixture over top of potatoes.
Bake, uncovered, for an hour to and hour and 15 minutes or until potatoes are tender.

Monday, October 1, 2018

Pineapple Fried Rice

Lately I have been interested in making restaurant-inspired dishes for a few reasons. 1) We are trying to eat out less and enjoy more time at home with our baby. 2) It's really fun to recreate things and know exactly what is going into them rather than being at the mercy of strangers. 3) We both really enjoy eating Asian food and have been disappointed at every local place we have tried. With this in mind, I was craving Asian food recently and decided to make this dish. It turned out great and my hubby declared that whenever we want Asian food we're just gonna make it here at home! Enjoy!

3 c. cooked rice
3/4 lb. boneless skinless chicken breast, cut into bite-size pieces
Vegetable oil
1 Tbsp. onion powder
1/2 c. chopped red bell pepper
1/2 c. frozen peas
1 c. pineapple tidbits, drained
4 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
Salt to taste

In a large skillet, heat vegetable oil over medium high heat.
Add chicken that has been seasoned with salt and saute until brown and cooked through.
Add onion powder and bell pepper; cook until pepper is softened.
Add pineapple and frozen peas; cook 2-3 minutes.
Add rice, soy sauce, and sesame oil.
Mix gently until everything is combined; serve immediately.

Sunday, September 9, 2018

Vegetable Beef Soup

I cannot BELIEVE that it has been over 4 months since I last posted on here, but when I realize that my little girl is now 4 months old the timeline makes perfect sense LOL. She came earlier than expected but is just flourishing and making us fall in love with her more every day! Now that we are finally settling into a comfortable groove I hope to be able to experiment with new recipes more often!

I don't know about you but when the temperature starts dropping here and we know that Fall is knocking at the door, I start craving all kinds of soup. Especially hearty soups like this that when paired with a salad make a complete meal! We LOVE it at our house and I'm betting it will be a hit at your house as well.

1 lb. ground beef
1 onion, diced
3 cloves garlic, minced
2 medium potatoes, peeled and diced
3 1/2 c. beef broth
28-oz. can tomatoes with juice
1 can condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
Salt and pepper to taste
3 c. mixed vegetables, fresh or frozen

Brown beef, garlic, and onion.
Add remaining ingredients.
Bring to a boil; Reduce heat and simmer until potatoes are done.

That's it! So simple and so delicious! Enjoy!!

Wednesday, April 25, 2018

Garlic Herb Chicken with Tomatoes

This recipe is definitely going into my collection of SUPER simple yet super delicious dishes! Again, it uses things that I pretty much have on hand at all times so it is perfect for those nights when I just need to throw something together quickly. I bet it will be a favorite at your house too... enjoy!

4 boneless skinless chicken breasts or 8 boneless skinless chicken tenders
1 can diced tomatoes
4 slices baby Swiss cheese
1 packet Lipton garlic herb soup mix
1/3 c. water
1 Tbsp. olive oil

Preheat oven to 400 degrees.
Line chicken breasts in a greased baking dish of your choice. Salt them on both sides.
Pour diced tomatoes over chicken.
In a separate bowl whisk together soup mix, water, and olive oil.
Pour this mixture over chicken and tomatoes.

Bake for 20 minutes (if your chicken breasts are fairly large you will need to either butterfly them or just bake longer until you know they are done).

Remove from oven and lay cheese slices evenly over entire dish.

Put back in the oven and bake for another 10 minutes, just until cheese is nice and melted.

Friday, April 6, 2018

Slow Cooker Chicken with AMAZING sauce!!!

Whoever invented the slow cooker should be canonized. I love being able to throw a meal in there to cook all day or all afternoon, with no further thought on my part. Just had to get that out there :).  I have mentioned before that my husband is very much a "meat and potatoes" type of guy, and he really prefers to eat red meat over anything else. We have been married for nearly two years now and I have been able to gradually introduce more chicken dishes (VERY gradually! LOL) and this one is the most recent. We both absolutely loved the sauce!! I used boneless skinless chicken breasts since I already had those on hand but it would be delicious with drumsticks, boneless thighs, wings, whatever you like best! Enjoy.


3-4 boneless skinless chicken breasts
4 cloves garlic, minced
Salt, to taste
1/3 c. honey
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/2 tsp. dried oregano
Toasted sesame seeds

Place chicken breasts in bottom of slow cooker. Salt them to taste (remember, chicken is VERY bland with no seasoning at all so always use at least a little bit of salt on the chicken itself).
In a separate bowl combine soy sauce, honey, ketchup, garlic, and oregano. Be sure all ingredients are incorporated very nicely.
Pour sauce over chicken breasts.
Cook on low for 4-6 hours or high for 3-4.
Place chicken in serving dish and spoon sauce all over chicken (you might even want to put remaining sauce in an extra bowl because people will want lots of it).
Sprinkle toasted sesame seeds over chicken and serve.

Thursday, February 15, 2018

Hot Italian Sandwiches

Sometimes life gets so busy that you don't have time to make an elaborate 4-course dinner, right? And sometimes you just want to make something quick and simple so you can have more time with your family instead of spending the evening slaving away in the kitchen, right? And let's face it... sometimes you just want a yummy sandwich. This definitely fits the bill and is a favorite at our house. Enjoy!


1/2 cup butter, softened
2 cloves garlic, minced
1 1/2 Tbsp. Italian seasoning
Pinch of salt
6 hoagie rolls
9-oz. smoked ham
4-oz. salami
4-oz. pepperoni
12 slices mozzarella cheese
1 jar prepared marinara sauce of your choice

1. Preheat oven to 350 degrees.
2. In a small bowl, combine butter, garlic, Italian seasoning, and salt. Reserve 1-2 tablespoons of this mixture and evenly spread the rest on the insides of each hoagie roll.
3. Spread a thin layer of marinara on the insides of each roll.
4. Layer 2 slices of ham, 3 slices of salami, 4 slices of pepperoni, and 2 slices of mozzarella inside each hoagie roll.
5. Fold the sandwiches closed and place on a sheet pan, with the top of each hoagie roll facing up. Brush the top of each roll with the remaining herb butter mixture.
6. Bake sandwiches for 10 minutes, or until the cheese is melted and bread is toasted. Serve warm with additional heated marinara for dipping.

Monday, February 5, 2018

Oriental Chicken Salad

Pregnancy cravings can be a crazy thing. I haven't craved anything out-of-the-ordinary, really, in fact my biggest craving has been for potatoes. Potatoes in ANY form... baked, fried, mashed, raw, doesn't really matter. Recently though I started craving this salad from Applebee's. Like, I HAD to have it. I decided to try to make it at home and it turned out so well! The dressing.. oh, the dressing! And the crunchy texture of the salad... yummy yummy yummy. Enjoy!!!


4-6 frozen, fried chicken strips (yes I totally cheated and used frozen ones though you are welcome to fry your own if you feel so inclined LOL), prepared according to package directions and then cut into bite-size pieces
3 c. chopped romaine lettuce
1/2 c. chopped red cabbage
1/2 c. chopped napa cabbage
1 cucumber, peeled and chopped
3 Tbsp sliced almonds
Dry chow mein noodles (no measurement here, just add them according to your own taste)*

Dressing (makes one cup):
1/2 c. honey
3 Tbsp. rice vinegar
1/2 c. mayonnaise
2 tsp. Dijon mustard
1/4 tsp. sesame oil

This makes a fairly large salad, so if you are only making it for one person you can certainly reduce the amounts (or you can do what I did and make the whole thing so I could have it again the next day LOL!)

*Be sure to add the chow mein noodles just before serving the salad. You definitely want them to stay crunchy. If you are planning to have the salad more than once only add noodles to the portion you plan to eat.... no one wants soggy noodles when you eat this the next day!