Posts Tagged ‘recipe’

  • Hot Artichoke Pesto Crab Dip

    Date: 2014.04.14 | Category: recipes | Response: 0

    I brought an appetizer to a dinner a few nights ago and decided to make something from what I have on hand… I came up with this recipe using spinach and artichoke dip as my inspiration- and it is YUMMY!

    Hot Artichoke Pesto Crab Dip

    1 8 oz pkg cream cheese or neufchâtel- room temp
    1/4 cup 3 pepper mayonnaise
    1/2 cup prepared pesto (we use the large jar from Costco)
    1 can artichoke hearts- cut into small pieces
    1 can real crab meat
    1/4 cup grated parmesan cheese + more to sprinkle on top

    Mix all ingredients, pour into a baking dish (I used an 8×6 8 cup pyrex) and bake at 350° for 20 minutes or until hot and bubbly.  Serve with crackers or bread.

    I’m seriously such a bad blogger- I snapped this picture before I baked it, but forgot to take another one when it came out all beautiful… just imagine it!

    Leftovers?  We ended up with about half of the dip leftover, so the next night I tossed it with some half and half, diced shrimp and whole grain spaghetti noodles, then baked it for 20 minutes.  Also yummy!

  • Fish and Rice Bowls and Tuscan Chicken with White Beans

    Date: 2013.08.30 | Category: recipes | Response: 1

    I have two new recipes for you!  No pictures, but let me assure you, both of these recipes were excellent and got rave reviews from the fam.  For the rice bowls I combined the basic idea of 2 different recipes to get the flavor I wanted… they turned out so great, and they are super healthy if you go easy on the sour cream and cheese!  The Tuscan Chicken was a Pinterest find and man it turned out yummy!  This one is also very healthy- I thought I had fresh spinach, and then I didn’t, so I subbed in fresh asparagus and it was so good!

    Fish and Rice Bowls

    1 boil in the bag brown rice- prepared
    1 can black beans- rinsed and drained
    1 mango- diced (could substitute peach if you prefer)
    1 bell pepper- diced (we abhor peppers, so we skipped them, but they are so good for you, so add them if you like them!)
    shredded lettuce
    1 jar mango salsa (I used store brand)
    Mexican seasonings
    shredded cheese
    sour cream
    4 tilapia fillets

    Heat oil in skillet.  Season tilapia with Mexican seasonings and  sauté in oil until white and flaky.
    Assemble all ingredients in large bowls and enjoy!

    Serves 4 (or 2 adults and 3 kids)

    Tuscan Chicken with White Beans

    4 slices of bacon, cooked and chopped
    olive oil
    4 boneless, skinless chicken breasts
    salt and pepper, to taste
    cheesy garlic (or garlic powder), to taste
    basil, to taste
    1/2 onion, diced
    3 cloves of garlic, minced
    1 15 oz can of Italian diced tomatoes, drained
    1 15 oz can of great northern beans, rinsed & drained
    2 cups of baby spinach (I subbed in about half a pound of fresh asparagus, cut into bite size pieces)

    Cook the bacon in a large skillet over medium heat. Once the bacon is slightly crispy, place it on a paper towel then cut it into bite size pieces. Drain all but 1 tsp of the bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet and heat on medium high. Season the chicken with salt, pepper, garlic, and basil, on both sides. Once the skillet is hot, add the seasoned chicken and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

    Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach (or asparagus), season with more salt, pepper, and basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

    Serves 4 (or 2 adults and 3 kids)

  • Crab sauce for steak topping

    Date: 2011.09.24 | Category: recipes | Response: 1

    We love those bacon wrapped filets from Costco.  They are always such a treat for us.  I had a couple of cans of crab that have been taking up space in our pantry for ages and I decided that it was time to use one.  I searched online for a recipe for a crab topping for our steaks, but didn’t like any of the recipes that I could find.  I ended up combining several to make a super yummy crab sauce.  This recipe made plenty- we used it for 2 steaks and on our broccoli and still had at least half of it left.  We’re going to try it on eggs tomorrow but it would also be good on fish or chicken.

    1 can (6oz) crab
    3/4 cup light sour cream
    1/4 cup white wine
    3 dashes Worcestershire
    1 tsp dry mustard
    2 tsp crushed garlic
    1 TBS cornstarch

    Heat all ingredients in a small saucepan until heated through and thickened. Serve over grilled steak and veggies.


  • Enchilada Casserole

    Date: 2011.08.22 | Category: recipes | Response: 1

    My favorite sister gave me this recipe a bagillion years ago.  It had been buried in my recipe box for years and I just came across it and decided to try it this week.  I had to make a few substitutions based on what we had in the kitchen, but it was a HUGE hit with the family- especially Kate!  I put all of my substitutions and additions in parenthesis so you can make this yummy recipe either way!

    1.5 pounds hamburger (we used preseasoned ground taco turkey)
    1 medium onion, diced
    2 15 ounce cans tomato sauce (I used 15 ounces of tom sauce, 10 ounces of mild salsa and 6 ounces of tomato paste)
    1 tsp chili powder
    2 tsp salt (we thought it was too salty with the other changes I made, I’ll skip the salt next time)
    1 Tbs vinegar
    1 clove diced garlic
    1/2 tsp black pepper
    1 small can black olives
    (1 cup frozen corn)
    1/2 cup flour
    1 cup water
    8-12 corn tortillas (I used 5 flour tortillas)
    3/4 lb shredded cheddar cheese (I used 1.5 cups)

    Brown hamburger and onion, drain.  Add tomato sauce, chili powder, salt, vinegar, garlic, pepper, olives, and corn.  Mix well and simmer on low for 20 minutes.  Mix flour and water and add to meat sauce, stir until sauce thickens.  Slice tortillas into fourths.  Spray a 9×13 pan with PAM, then layer tortillas, meat sauce and cheese; repeat with a second layer.  Bake at 350° for 30 minutes.

    Serve with sour cream and tortilla chips or a salad.

    I think next time I’ll add a can of black beans and decrease the meat to one pound and I’ll do a full 16 ounce jar of salsa and skip the tomato paste.  I think it will balance the flavor a little better.  I also debated about actually making enchiladas with this filling, I think it would be excellent that way- and a little fancier if you’re serving it to guests!  This is a pretty easy recipe to alter depending on your tastes- give it a try!


  • Chris’ Yummiest French Toast

    Date: 2011.07.21 | Category: recipes | Response: 0

    Chris makes THE BEST French Toast I have ever had.  Seriously.  Hands down.  And it turns out he has a secret ingredient.  Are you ready?  Coffee Mate.  Yes, as in the creamer.  I know it may sound funny, but you have to try it to believe it.  It is so good!

    1 loaf cinnamon raisin bread
    6 eggs
    3 TBS Vanilla or Vanilla Caramel Coffee Mate
    2 tsp vanilla
    1/2 tsp cinnamon

    Heat electric fry pan to 350.  Mix eggs with creamer, vanilla and cinnamon.  Dip each slice of bread in the egg mixture to coat and then place in fry pan coated with PAM.  Cook until lightly brown then flip and cook until the other side is brown.  Serve warm with butter, syrup, peanut butter or powdered sugar to suit your tastes!  Leftovers refrigerate and reheat well- if you have any!


  • Dessert Fail

    Date: 2011.04.12 | Category: recipes | Response: 2

    Recently I challenged my husband that instead of saying “I love you” we should try to find another way to show our love instead.  It just seems too easy to throw out the words without following them up with actions sometimes.  Anway, I was walking through Big Lots today and they had Peppermint Oreos for 75 cents (those things have a shelf life of about forever- they weren’t even near the expiration date!).  Chris LOVES those Oreo truffles that have been making the rounds lately so I decided to make him a batch as a surprise.

    At this point I should make the disclaimer that I hate making truffles.  Despite the protests of the masses that “They are so simple!” and “You can whip up several batches in no time!” I have never found that to be the case.  Years ago my sister and I experimented with chocolate truffles and we were miserable trying to get them to stick into a ball shape and cover them with chocolate.  “Never again!” we declared.  Then for some odd reason we decided to make Bourbon balls one Christmas.  Ha!  Each one tasted like a shot of Bourbon.  Nasty.  Then I decided to make my mom’s famous Peanut Butter Bon Bons one year for a cookie exchange.  I don’t know what I did wrong, but trying to shape these balls with crunchy peanut butter and rice krispies was torture!  My hands hurt so badly from being poked and scraped by the krispies.  No kidding.  I let my mom and sister in law make these now.

    Last Christmas one of Chris’ students gave him some Oreo Truffles as a gift.  YUM!  She gave us her recipe- and I quote- 1 package of oreos, 1 package of cream cheese.  Blend in food processor.  Form into balls.  Dip into chocolate. Easy Peasy!  I figured that if a 7th grader could do it then so could I!  This Christmas I bought all of the ingredients and started making a batch, but somehow during the actual making of the truffles I got pulled away from the kitchen (hmmmm… perhaps it was my toddler or my baby?) and my sister and sister in law took over.  I don’t think I made it past the crushing of the Oreos.  I have no idea what transpired in that kitchen, but I do know that not too long later we had a beautiful tray of perfectly shaped truffles to enjoy and neither of them complained to me about making them.

    So here I am in April and I decided to whip up a batch at 8 o’clock at night.  No problem, I thought.

    I mixed up the oreos and cream cheese and got a filling mixture the texture of frosting.  Have you ever tried to shape frosting into a ball and then dip it into chocolate?  Ya, it doesn’t work.  I looked online and found suggestions- refrigerate the mixture before shaping it.  Use a spoon and dip the ball into the chocolate.

    Whatever people.  This is what I got…

    Have you ever seen anything so lovely?  Hmmmm…

    I’m just eating mine with that spoon.

    Edited to say- Chris just came in from the other room and said “I know what the problem was!  The package of peppermint Oreos was smaller than a package of regular Oreos so the ratio was wrong!”  I think he’s right.  But he’s still going to have to hope a 7th grader to make them for him again some day.  Or maybe one of his sisters in law?

  • Orange Beef

    Date: 2011.04.12 | Category: recipes | Response: 7

    We had a yummy orange beef for dinner the other night.  Seriously yummy.  I adapted this from a recipe on  When I make this again I think I’m going to substitute Splenda for the sugar, but otherwise- super yum.  Can you tell we enjoyed this?  I just said yum or yummy 3 times!

    1.5 pounds cubed beef
    Flour for dredging
    2 TBS oil
    Salt and pepper

    1 TBS oil
    2 cloves minced garlic
    1/2 cup Teriyaki sauce
    1/4 cup Soy sauce
    1 TBS flour or cornstarch
    Juice of one orange
    Zest of 1/2 orange
    1/4 cup brown sugar
    1/4 cup sugar
    1 can bamboo shoots
    2 cups veggies- I used green beans and carrots, but you can use what you like and have on hand!
    Pepper to taste

    Dredge the beef in flour, season to taste and cook in oil.  Remove beef from pan.

    Add more oil to pan and saute garlic.  Add flour and continue stirring until cooked.  Stir in sauces, juice, zest and sugar.  Continue stirring until sauce comes to a boil.  Add veggies and continue cooking until sauce thickens and veggies are starting to soften.  Return meat to the pan and heat through before serving over rice.


  • Meal Plan March 20-26

    Date: 2011.03.21 | Category: meal plan | Response: 0

    What are we having for dinner this week?

    Sunday- dinner at my brother and sister in law’s

    Monday- overnight date night!  We’re eating out- my parents are in charge of feeding the kids.

    Tuesday- meatloaf

    Wednesday- chicken and rice crockpot

    Thursday- crescent roll ham and spinach quiche

    Friday- chicken and stuffing bake? (maybe dinner out with my parents and brother’s family)

    Saturday- ? (maybe dinner out with my parents and brother’s family)

    This week’s plan may change since my parents are in town and my sister in law will probably offer to cook some meals!

  • Meal Plan March 13-19

    Date: 2011.03.13 | Category: meal plan | Response: 1

    What are we having for dinner this week?

    Sunday- leftovers from Thursday night- I ended up making chicken enchiladas rather than mexican casserole- almost the same ingredients, just rolled up!

    Monday- Chicken Pizzaiaola (new recipe for us!)

    Tuesday- Tater Tot casserole

    Wednesday- Tuna Noodle Casserole (I admit- this is one of my least favorite dishes in the whole wide world.  And guess what?  This is one of Chris’ favorite dishes in the whole wide world!  So he’s making it for dinner on Wednesday.  I may have some.  Or maybe some leftovers.  Or a sandwich.  We’ll see!)

    Thursday- Pork Chops with herbs

    Friday- My parents arrive into town AND we have small group and dinner- I’m not sure what all is going to happen!

    Saturday- Dinner out for my dad’s birthday

  • Heavenly Chicken

    Date: 2011.03.08 | Category: recipes | Response: 2

    Heavenly Chicken

    10 oz pkg frozen chopped spinach
    2TBS butter or margarine
    2TBS flour
    1 cup milk
    1 cup cooked cubed ham
    1 cup bread or cracker crumbs
    1 cup grated parmesan cheese
    8 boneless skinless chicken breasts

    Cook spinach according to package directions- drain well
    In a small saucepan melt butter, stir in flour and milk.  Cook over low heat, stirring constantly until bubbly.  Boil and stir 1 more minute until smooth and thickened.

    Combine cracker crumbs and cheese- dip chicken breasts in crumbs to lightly coat.  Arrange in a 13×9 pyrex.  (Save remaining crumbs!)  Stir spinach and ham into white sauce and spoon over chicken.

    Bake covered at 350° for 60-75 minutes.  Uncover and sprinkle with remaining crumbs and bake 10 more minutes.



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