Scrumptious Chicken Scampi

Being on a budget, I'm always looking for ways to re-create my favorite restaurant dishes at home. I recently made a remake of Olive Garden's Chicken Scampi & it was certainly as satisfying as eating out, but also easy on my pocket. The combination of sweet peppers with the lemony, white wine sauce is savory, but also gorgeous over the lightly sauced pasta & breaded chicken. The best thing about this version of chicken scampi is the simplicity of preparation & ingredients. You won't need much to end up with more than enough for this summertime feast!

To enjoy you'll need the following ingredients-- 1 bell pepper, 1 red pepper, 1 yellow pepper, 1 small red onion, 2-3 cloves of garlic, 3 cups of white wine, 1 lemon(juiced), 2 tbsp. of butter, 10 oz. of angel hair pasta, 1 cup of flour, 1 cup of bread crumbs, 1 egg, 1/2 cup of milk, 1 lb. of chicken breast (pounded into thin pieces), 1/3 cup of olive oil & salt & pepper.

To make, start by chopping the peppers & onion into 1/3 in. slices & finely chop the garlic. Set the peppers & garlic aside. Mix the egg & milk together to make an egg wash, & in a separate bowl mix together the flour & breadcrumbs. Dredge the chicken in the egg wash & then into the flour mixture to coat the chicken. (Remember all you'll need is a light breading, so don't over do it). Heat the oil in a skillet to medium-high heat. Add the chicken when the oil is ready. Let the chicken brown & cook through (about 5 minutes on each side). While the chicken is cooking start the pasta preparation. Once the chicken is cooked thoroughly, set it aside, & start on your peppers & onions. Add 4 tbsp. of oil to a saute pan on medium heat. Once the oil has heated, add the peppers & onions. Cook the peppers for approx. 10 minutes & then add the garlic. Once the garlic has cooked in a bit, add the white wine. Let the wine cook with the peppers & onion for 15 minutes. Lastly add the lemon juice, butter, & salt & pepper. By then then pasta should be ready & drained. Plate the pasta, add some peppers & wine sauce, then top with the chicken. (Shredded parmesan on top is a perfect addition.)

You may think it's complicated to make a resturant style meal at home, but it's much easier than it seems. To round out your meal you could always pick up some garlic breadsticks & salad mix to make your experience even more familiar. I believe Olive Garden sells their italian dressing in small bottles, which can make re-creating your resturant experience at home even better! Good luck on your next adventure in the kitchen even though I know you won't need it. :)

Velvety Cauliflower Cheese Soup

Here's an effortless, full-filling lunch or dinner that will smell up the house a for a little while, but you'll enjoy soon after.  This velvety cauliflower soup can be made within 30 min. from start to finish.  It's rich with cheese & milky smooth, but full of tender cauliflower chunks.  There's no need for an additional sandwich to fill up on either, this soup is sure to hit the spot, right on!

To make the cauliflower soup, you'll need nothing more than 1 head of cauliflower, 1 16oz. jar of cheese whiz, 4 cups of milk, 3 tbsp. of butter, salt & pepper.  Then to make the soup, just chop the head of cauliflower into 1/2 in. pieces.  In a large pot, boil the pieces in 8 cups of water or in enough water to sumerge the chopped head of cauliflower.  Salt the boiling cauliflower with a couple dashes of salt.  Only boil the cauliflower for about 15 min. or until the pieces are tender to a fork.  Drain the cauliflower. To the pan add the butter, the jar of cheese whiz, milk, & a couple dashes of salt & pepper.  Let all the combined ingredients simmer on medium-low for 15 min., stirring occasionally. Some of the cauliflower will break apart into smaller piece, which is what you want it to do.  Once all the ingredients are mixed throughly & the soup is hot, it's ready for serving! 

This recipe for cauliflower cheese soup is extremely easy, but sometimes we need a break from the kitchen without breaking our pockets.  There's enough soup here for 5 family members or for leftovers the next day.  I think I just may make a pot of cauliflower cheese soup myself this week.  All this talk about the rich, creamy cauliflower soup sure does have me wanting a bowl, how about you?

Cinnamonny Rice Pudding

Rice pudding has recently become a favorite dessert of mine.  So of course I started looking for recipes to make on my own.  This "Cinnamonny Rice Pudding" is a variation of a recipe that I found to be fairly simple & fast.  I made this in about 30 minutes, with ingredients that I had on hand.  So if you're at home, craving something sweet & creamy, this rice pudding is sure to satisfy!  There's going to be plenty to share or enough to save for your sweet craving the following day.

To make my "Cinnamonny Rice Pudding" you'll need- 1 1/2 cups of rice, 3 cups of water, 1/2 tsp of salt, 1 tbsp of butter, 2 1/2 cups of milk, 1 cup of cinnamon creamer, 1 cup of sugar, 2 eggs, 1 tbsp of cinnamon, 1/2 tbsp of pumpkin pie spice, & 1 tsp of vanilla.

Start by bringing 3 cups of water to a boil, in a medium saucepan.  Add 1 & 1/2 cups of rice, 1/2 tsp. of salt, 1 tbsp of butter, & stir. Reduce heat, cover and simmer for 20 minutes on low heat.  In another pot, combine 2 cups milk, 1 cup of cinnamon creamer, sugar & vanilla. Cook over medium-low heat until warmed (10-15 min.).  Next, beat 2 eggs, then SLOWLY add some of the warm milk mixture to the eggs, to bring up the temperature before adding it to the mixture & to prevent making scrambled eggs.  :)  When the rice is finished cooking, fluff, then add it to the milk mixture & stir together completely.  Then little by little, add the beaten egg & milk to the rice mixture.  Once completely incorporating the eggs with the rice, add the 1 tbsp of cinnamon & the 1/2 tbsp of pumpkin pie spice.  Lastly, let the rice pudding cook on medium-low heat for 15 minutes.  Then serve warm or chill in the refrigerator over night.  If serving cold, add 1 cup of milk the next day, before serving, to loosen up the rice pudding & to give it a smoother consistency.

If there's something in the recipe that you don't have on hand, such as cinnamon creamer or pumpkin pie spice, you could certainly work without it.  Just replace the creamer with another cup of milk or use extra cinnamon if you're without pumpkin pie spice.  I used Truvia, a sugar substitute, & fat free milk.  The taste wasn't lacking at all.  This recipe is open to variation.  Try it like it is or omit what doesn't work for you.  Either way, all the basic steps to a perfect rice pudding are there!  Enjoy!!

Tinfoil Dinners

Tinfoil dinners, also known as hobo dinners, or campfire dinners, are one of the most simple dinners that I've ever made.  The end product is always delicious & the clean-up, or lack there of, can't be beat!   My mom used to make these dinners for my family growing up.  Over the years I've known a few other families that have had tinfoil dinners too, but incase there is someone out there who hasn't, this is for you! 

To make your own tinfoil dinners you'll need nothing more than a few sheets of tinfoil, 1 lb. of ground beef (will make 3 dinners), 1/2 head of cabbage, 3 potatoes, 3 carrots, 1 small onion, Allegro marinade or worcestershire, salt & pepper.  To make, start by preheating the oven to 375 degrees.  Get 3 sheet of tinfoil, about 1 1/2 ft. long.  Divide the ground beef into 1/3 lb. hamburger patties.  Place the patties in the middle of the sheets of tinfoil.  Cut the potatoes into 1in. cubes, the carrot into 1/2 in. slices, the onion into rings, & the cabbage into small pieces.  Place all the vegetables around & on top of the burger patties.  Then pour a few dashes(or as much as you'd like) of Allegro marinade or worcestershire over the entire tinfoil dinner.  Salt & pepper to taste.  Wrap the tinfoil up into a packet, tightly.  Place the tinfoil packets onto a baking sheet & then they're ready for the oven.  Bake for 45 min. or until the beef is done & the vegetables are tender. 

These tinfoil dinners can be made into several different variations.  The last time I made them, I made 1 extra with a chicken breast instead of beef.  You could also try these at your next cook-out or bon fire get-together.  My son enjoys to eat his with a side of A1 steak sauce.  I believe it's my sister who prefers her's with ketchup.  I think they're perfect just the way they are!  But you decide for yourself.  I hope you & your family enjoy them as much as our family has!

Jerk Chicken & Vegetable Skewers

If you're looking for a way to spice up boring chicken, I may have found just the thing for that.  I've tried lots of different marinades, but one that does the trick, for giving an extreme amount of flavor without needing a lot of prep time, is KC Masterpiece's Caribbean Jerk marinade.  It's packed with sweet & tangy flavors & goes great on both chicken & vegetables.  The marinade is a 30-marinade, but I've found that if you're short on time, the marinade's flavor comes through without having to wait out the 30 minutes.  Which is ideal for a quick & easy dinner option.

My favorite way to enjoy the Caribbean Jerk marinade is on grilled chicken & vegetable skewers.  I love using the vegetable combination of squash, zucchini, onions.  The prep time takes just minutes & the ingredient list is super simple.  All you need is 3 boneless, skinless chicken breast, 2 squashes, 2 zucchinis, 1/2 onion, 1 & 1/4 cup of KC Masterpiece's Caribbean Jerk marinade,  & skewer sticks.

Start by heating a grill, or if using a grill pan, heat to medium-high heat.  Then you'll need to prep your ingredients.  Cut the chicken breasts in half, then into 1 in. cubes.  Do the same with the vegetables.  Once all the chicken & vegetables are diced, pour 3/4 cup of marinade on the chicken & 1/2 cup of marinade on the vegetables (keep the vegetable separate from the chicken).  Then assemble your skewers.  Keep the chicken on one skewer & the vegetables on another, due to the fact of different cooking times.  You'll want to leave a little space between the chicken, on the skewers, to give each piece room to cook.  Spray the grill or grill pan with non-stick spray, then lay the skewers across the grill.  Sear each side of the chicken & vegetables, then let them cook until the vegetables are tender & the chicken is white throughout.  If you're using a grill pan, turn the heat down to medium heat to prevent burning or over-cooking.  The finished product goes great along side of some of my spicy spuds!  :)

This is a sure way to give plain chicken & vegetables a flavor jump start!  If zucchini & squash don't sound appealing to you, switch out those veggie's for something more to your liking.  Such as bell pepper, mushrooms, or cherry tomatoes.  Whatever you choose to make your skewers from, the KC Masterpiece marinade is sure to pack the punch you may be looking for to spice up a simple chicken dinner.

My Quiche Lorraine

A quiche is enjoyed as a breakfast, lunch, or dinner.  It's simple to make & is definitely rewarding afterwards.  I recently made a couple of quiche for my family to enjoy over the holidays & am making more for a teachers breakfast this week.  Another great thing about quiche is it's one of those meals that you can turn into anything you want.  While I enjoy a traditional quiche lorraine, you may want to make a spinach quiche, or another one that my mother-in-law enjoys to make is a green chili & mushroom quiche.  There are an endless amount of  ways to make the perfect quiche just for you.  Just follow the recipe below, changing ingredients where you want, or you may enjoy this quiche just as it is.

For my quiche lorraine- I use 1 store bought 9 in. pie crust, 3 eggs, 1 cup of half & half, 3/4 cup of shredded white cheddar cheese, 1/2 pkg of Oscar Mayer bacon bits, 1 green onion & 1/8 cup of yellow onion, 1 tsp. of both salt & pepper & 1 tbp. of flour.  Start by pre-heating the oven to 400 degrees.  Cover the edges of the pie crust with tinfoil to prevent burning, then bake the crust for 7 minutes.  Reduce the oven heat to 325 degrees & then start on your filling.  Whisk the eggs together as you would for scrambled eggs.  Next add the half & half to the eggs & mix together.  Mix the flour in with the shredded cheese.  Then stir in the cheese, bacon bits, onion, & salt & pepper to the eggs & milk..  Place the pie crust on a baking sheet before adding the egg mixture, to prevent spillage when transferring the quiche to the oven.  Pour the filling into the pie crust & slowly put the quiche into the 325 degree oven.  Let it bake for 35-40 min. or until the top is browned & the quiche is completely set.  Remove from oven & let it set for at least 10 minutes before serving.

We found that the longer the quiche sat the more flavor it had, so feel free to make more than one at a time.  You could freeze them to have on hand when needed.  Just bake them, from frozen form, for 30 min. @ 350 degrees.  I had purchased quiche for years from the frozen section at the grocery store, but once you see how easy it is to make your own you won't go back to buying frozen.  The variety for quiche is really endless.  Try you own & see what quiche is just right for you.

Tortellini Primavera with Chicken

This recipe was an unexpected, fantastic dinner that I prepared within a matter of minutes.  The ingredients were meant for something else, but at the last minute I decided to whip up something new & there wasn't any regret!  This pasta dish is full of vegetables, along with cheese filled pasta & grilled chicken. It's lightly seasoned, then tossed in a simple marinara sauce.  This light, but full-filling meal is a perfect way to incorporate your protein, starch, & vegetables all into one dish.

The recipe for my primavera pasta is as followed- 1 lb of boneless, skinless chicken breast, 1 pkg. of cheese-filled tortellini, 2 zucchini, 2 squash, 1/2 red onion, 1 1/2 cups of traditional marinara sauce, garlic powder, Montreal chicken seasoning, 3-4 tbsp of olive oil, 1/2 cup of shredded mozzarella cheese, salt, & pepper.  Start by cutting the chicken into 1/2 in. pieces. Then dice the zucchini, squash, & onion into 1/2 in. pieces. If you have a grill pan then spray it with non-stick spray & start grilling the chicken. If not, use a frying pan with 1 tbsp of olive oil to coat the pan, then start cooking the chicken on medium-high to medium-low (You'll need to adjust the heat as it cooks).  Season the chicken with a few (approx. 3) dashes of both garlic powder & chicken seasoning as it cooks.  Next you'll need to start sauteing the zucchini, squash, & onion.  Add the vegetables to a saute pan, cover them 1/2 way with water, 3 tbsp of olive oil & a few dashes of the garlic powder & Montreal seasoning as well. Cook the veggies on medium heat, for 15 minutes or until they're tender.  During that time, boil the tortellini as directed on package, drain, & set aside.  Once both the chicken & vegetables are done, discard any excess liquid from the pans, then combine them with the pasta. Add the marinara, salt, & pepper to the mix & gently toss together on low heat. Lastly, sprinkle the mozzarella over the entire dish & viola- an exquisite dinner in no time!

Honestly, this "Tortellini Primavera with Chicken" dish is fantastic!  I'm glad to have taken the chance on preparing this dinner.  It was well worth the risk!  I received much praise from my husband, who sometimes can be hard to please.  It made my day to hear how much he enjoyed it.  If your a chicken, pasta, or veggie lover you'll definitely want to try this recipe!  And if you like all 3 things, this is sure to be a much enjoyed treat!

Delectable Broccoli Casserole

I've had several different kinds of broccoli casserole in my time, but there's one that has stood out over the others.  The recipe comes from my mother-in-law & I believe it comes from her mother.  It's not the most healthy broccoli casserole, but it can be made into a more healthy version without sacrificing too much taste.  Which ever way best suites you, it's a simple dish that will impress during the holiday season.  Our family looks forward to this creamy broccoli casserole as much as we do the season it's self. 

The recipe consists of just 6 ingredients which are, 3 boxes of frozen chopped broccoli, 4 cups of cheddar cheese, 1 1/2 cups of mayonnaise, 1 1/2 cans of cream of chicken soup, 2 sleeves of Ritz crackers, & 1 stick of butter.  Start by defrosting the broccoli till completely thawed.  Preheat the oven to 350 degrees.  In a mixing bowl, combine broccoli, cheese, mayonnaise, & soup.  Spray a 13x9 baking dish with non-stick baking spray, then add the broccoli mixture to the dish.  Crush the Ritz crackers & top the entire casserole with them.  Then cut the butter into small pieces & add to the top of the crackers to give the casserole a buttery taste & golden appearance.  Bake the broccoli casserole for about 30-40 min. or until the top is lightly browned.

This dish can be made a day ahead & stored in the refrigerator till it's needed to be baked.  I know my mother-in-law does this to save time & who doesn't need extra time during the holidays!  And don't forget that this heavy dish can be easily lightened up by using both reduced-fat & light ingredients.  Share this hassle free, but incredibly scrumptious, broccoli casserole with your family & friends this holiday season.

Melt in your Mouth Macaroni & Cheese

Macaroni & cheese can sometimes seem difficult or time consuming to make, but it's really as simple as boiling water.  Once you've cooked your pasta, just combine your ingredients, then bake.  It's simple, as are the ingredients.  It's a smash with most kids & is a warm addition to any meal.  Warm, cheesy, & full-filling are the makings of a good macaroni & cheese & this "Melt in your Mouth Macaroni & Cheese" is definitely all of those things.

To make this macaroni & cheese you'll need 8oz. of elbow macaroni, 2 cups of shredded Colby & Monterrey jack cheese, 1/2 cup of sour cream, 2 cups of milk, 1 egg, 1/2 cup shredded Parmesan, 1/2 tsp. salt & pepper, 1/2 tsp. of paprika, 2 tbsp. of butter-quartered.  Preheat your oven to 350 degrees.  Boil pasta as directed on package.  Meanwhile, in a mixing bowl add the milk & egg, mix, then add the sour cream.  Mix in the sour cream(it may be lumpy).  Then add & mix in 1 1/2 cups of Colby & Monterrey cheese, salt & pepper.  Spray a 9x9 baking dish with non-stick baking spray.  Transfer the cooked pasta in to the baking dish & top with the cheese mixture.  Top with the remaining 1/2 cup of Colby & Monterrey Jack cheese, the Parmesan, paprika & the quartered cubes of butter.  Then bake the macaroni & cheese, uncovered for 30 min. (Tip- keeping the macaroni & cheese wet is key to keeping it moist.  Make sure the milk mixture comes right to the top of the pasta.)

There are always happy faces at the dinner table when there's a homemade, baked macaroni & cheese on it.  This "Melt in your Mouth Macaroni & Cheese" is fitting to be a meal all on it's own.  Serve it up as the main course, with some veggies, or as a compliment to your dinner.  It also makes awesome leftovers for lunch the next day.  It's a classic comfort food at it's best!

Creamy Saucy Spaghetti

Years ago my aunt made a spaghetti casserole that was as delicious as it was different.  It's not tangy-tomato based like spaghetti normally is, but more cheesy & creamy.  It's great for kids that may not enjoy marinara sauce or just a change up from the same ole' spaghetti with meat sauce.  This spaghetti is also a great way to serve something different & scrumptious without breaking the bank.  Plus it's a quick & easy way to get dinner on the table on those time-pressing nights, where it seems almost impossible.

Ingredients for the creamy spaghetti sauce are as followed: 12 oz. of pasta, 2 cans of Campbell's tomato soup, 1 can of Campbell's cream of mushroom soup, 2 cups of water, 2 slices of American cheese, 4 tbsp. of Parmesan, 1/4 cup of diced onion, 1 lb. of ground beef, 1 1/2 tsp. of garlic powder, 1/2 tsp. salt, & 1/2 tsp. pepper.  Start by cooking the pasta as directed, & cooking the ground beef along with the diced onion, 1 tsp. of the garlic powder, salt & pepper.  Cook thoroughly, then drain the excess oil.  Add the tomato soup, mushroom soup, water, 1/2 tsp. of garlic powder.  Heat the mixture on medium to medium low heat till it is smooth.  Then add the American cheese & Parmesan cheese.  Stir in the cheeses & let simmer on medium low for about 10 min.  Top the pasta with the creamy spaghetti sauce before serving.

This recipe was originally a casserole, but over the years my family & I found that we enjoyed it more as a spaghetti sauce to top over pasta.  It seems to be more creamy that way.  We also prefer it to be served with an angle hair pasta.  The sauce coats the angle hair easily & the taste comes through perfectly.  If you wanted to try it as a casserole, just add the sauce to the pasta, put it in a baking dish, cover with a shredded cheese, & bake @ 375 for 20-25 minutes. Or add a few dashes of crushed red pepper to spice things up.  It's delicious either way you decide to make it. Try this out next time spaghetti is on the dinner menu!

Cluckin' Good BBQ Chicken

I was looking for a new way to spunk up everyday BBQ chicken when I came up with the recipe for Cluckin' Good BBQ Chicken.  The flavor is a nice balance between sweet & smokey.  It's incredibly simple, but wonderfully delicious as well!  Plus you can use whatever kind of chicken you already have or what you enjoy the most.

The ingredients for Cluckin' Good BBQ Chicken are 2 tbsp. of olive oil, salt & pepper (to season the chicken), 1 cup of Kraft hickory smoked BBQ sauce, 1/2 cup of Smucker's sweet orange marmalade, & 4 boneless, skinless breasts of chicken.  Start by mixing the BBQ sauce & orange marmalade together.  Set it aside, then coat the chicken breasts with olive oil, salt & pepper.  Heat a non-stick frying pan to medium-high heat.  Add the chicken breasts to the pan, searing both sides of the chicken breasts.  Then turn the heat to medium-low, coat the breasts with the BBQ sauce & marmalade mixture, cover & continue cooking for approx. 15 minutes(depending on how thick the chicken breast are).  The breast should then be fully cooked & smelling quite tasty by now.  You could also use split breast, thighs, legs, or wings & bake them in the oven @ 375 degrees for approx. 30-40 minutes, uncovered.  Add the BBQ mixture to the chicken 10 minutes before taking it out of the oven.

This is definitely worth trying out for yourself.  If it's not your favorite way of having BBQ chicken, it may become someone else's.  My favorite part is the pop of orange zest that you get from the sweet orange marmalade.  The smokey flavor of the BBQ sauce with the sweet, glazed jelly is the perfect combination for a Cluckin' Good BBQ Chicken!

Comforting Corn Chowder

Corn works wonderfully as a side or as a compliment in a soup or main dish, but it's hardly ever the star of a meal.  I absolutely love corn, so a corn chowder is perfect for me.  The chowder is perfectly creamy, but chunky enough to alone be a hearty dinner.  The variations are unlimited in corn chowder.  My creation of corn chowder is simple enough to make quickly & easily.  If you're a corn lover, you'll want to try this chowder out for yourself!

All you'll need for my corn chowder is 6 slices of bacon, 1/3 cup of diced onion, 2 cans of sweet corn, 1 can of cream of celery soup, 1 can of cream of mushroom soup, 2 1/2 cups of milk, 2 tbsp. of butter, 1/2 tbsp. salt, 1/2 tbsp. pepper, & cayenne.  In a large pot cook the bacon till crisp & set it aside till later.  Discard some of the bacon grease, but keep about 2 tbsp. to saute the onion. Once the onion is sauteed add the corn, cream of mushroom soup, cream of celery soup, milk, butter, & bacon grease.  Stir ingredients together & let it come to a heavy simmer on medium heat for approx. 15 min.  Let the chowder stew before adding the cayenne or it will be too spicy.  Add salt & pepper for flavor.  Then lastly crumble the bacon & add it to the chowder.  If your chowder is too thick for you then add more milk to smooth out the consistency.

This chowder works well as an appetizer or as meal by itself.  It'd be a great appetizer for the upcoming Thanksgiving feast.  It's rich & buttery, with a crunch of sweet corn & bacon.  There are many additions you could use to make this chowder your own.  I've made it differently each time I've made it, but I know this is a sure recipe to go by. You could use mexican corn, or potatoes, or even crab to stretch this corn chowder into something even more wonderful to you.  I love is just as it is with corn as the star in this comforting corn chowder.

Pizza Perfect Pastime

It's always a treat to have pizza night at our house, but when we do, we take a more hands on approach than just ordering out.  There are lots of possibilities out there to making pizzas.  You can build a pizza from crust up into anything you want.  One of my personal favorites is a BBQ chicken pizza.  I also enjoy a tomato-basil pizza.  The guys in my family are pepperoni fans.  An easy & fun way to satisfy everyone's taste is to make our own pizzas.  We love to do this any chance we get.  Not only are they better than delivery, but they are less expensive as well.  There are a few different ways we've done our pizzas.  I'm sure if not all, at least one will work for you!

First there is the store bought pizza crust that you can top with your choice of toppings.  These are perfect if you're short on time or just really hungry!  I use a traditional marinara sauce for my pizza sauce.  You just top the pre-made pizza crust with the sauce & start building your pizza.  Cover the entire pizza with a finely shredded mozzarella.  For a fresh tomato-basil pizza, you'll need fresh basil leaves & roma tomatoes.  Slice the tomatoes thin & chop the basil into small pieces, then add them both to the top of your pizza.  Salt & pepper the tomatoes & that quickly the pizzas are ready to bake.  Bake them according to the crust's package- usually about 10 min.  This tomato-basil pizza is out of this world good!  I love the fresh taste that come from the fresh toppings.  There's not a pizza place around that delivers this homemade pizza, so don't even think about it! :)

Our next homemade pizzas are made from english muffins.  All you'll need is english muffins, marinara sauce, cheese & whatever toppings you desire.  My mom used to make these for me as a child & now they're one of our favorite ways to make pizza.  You can make each individual pizza different.  Ham & pineapple is a delicious way to use leftover sandwich meat.  If you have a small amount of ground beef you can easily make a beef & onion.  With leftover chicken you could make my personal favorite BBQ  chicken pizza. Substitute the marinara for BBQ sauce, then add mozzarella, & chicken.

To make the pizzas cut the english muffins in half, top with your choice of sauce & bake @ 375 degrees for 5 minutes.  Then top with cheese & your toppings.  Bake for another 10 minutes or until the cheese is melted & the tops are golden.  These are quick & an easy way to suit everyone all at once.

Lastly, the most fun & interactive way to make homemade pizza is to use fresh dough.   Some grocery stores (Publix) have a fresh dough ready for rolling out in the bakery section, in a small refrigerator.  Others (Walmart) have it in the freezer section.  You buy the dough thaw it, & roll it out together.  It's a lot of enjoyment for everyone to get some hands on action in making a pizza.  I keep to the same instructions as to all pizzas- sauce, cheese, & toppings.  You're in control of your pizza so make it as thin or as thick as you want.  Put more cheese on it after topping it with your favorite pizza veggies.  Go crazy with it & enjoy the time spent making your very own pizza!

There's not an exact recipe to making your own pizza's once you get past the dough.  With all these available options you'll have your home turned in to a pizzeria weekly. The experience is unbeatable.  If you haven't made homemade pizzas before, definitely give it a try.  You won't want to go back to ordering out after you see how much better making your own can be!

Sticky Rice with Mango

I had been going to Thai Taste, a restaurant in Spartanburg, SC,  for years before I tried their dessert mango & sticky rice.  After trying it I never went without getting it!  It was incredible.  I hadn't eat much fresh mango before this dessert, but it's delicious.  Mango has a firm, but soft texture, & is sweet, but not sugary sweet.  It's an extremely well balanced & flavorful fruit.  It's amazingly good when combined with sweetened sticky rice.  I craved the exotic dessert so much that it forced me to learn how to make the sticky rice with mango.

It's a simple as using 1 cup of sweet rice (found at an asian food store), 1 can of coconut milk, 3/4 cup sugar-white or brown, 1/4 tablespoon salt, & 3 tablespoons of butter, 2 fresh mangoes or 2 cups of frozen mango-thawed.  Cook the rice just as you would regular rice, 1 part rice to 2 parts water.  In a separate small pan bring the coconut milk, sugar, salt, & butter to a boil, stirring constantly until the sugar has dissolved.  When the rice is done stir in the coconut mixture.  Serve warm or chilled w/ sliced mango.  I'm used to it being served warm, so that's how I eat it.  The only difficult part of making this dessert is the rice.  I'm not great at making rice yet.  If you have the same problem, you may want to use a rice cooker.  :)

I made this for my family when they came to visit this past summer.  We ended up eating it for breakfast, lunch & dinner.   You may not feel the same way about it as we do, but I urge you to try this at least once.  It's surprisingly different, but simply good!  It may even inspire you to try more exotic foods in the future.  

Creamy Chicken Pot Pie

A pot pie can be one of the most simple, but comforting meals to make.  There are many kinds of pot pies you could make using different meats & vegetables, but I don't think there is anything better than the classic chicken pot pie.  I've made a number of chicken pot pies before, but the one I made most recently has been my best.  So I've decided to share the recipe I used with you all.

I used 2 deep dish pie crust, 1 lb. of boneless/skinless chicken tenders, 2 tbsp. of olive oil, 1 can of cream of chicken soup, 1/2 cup of milk, 1 tbsp. of cornstarch, 1 cup of frozen peas & carrots,  2 diced stalks of celery, salt & pepper,  1/4 tsp. of onion powder, 1/2 tsp. of garlic powder, & 1 chicken bullion cube.  Start by preheating the oven to 375 degrees. Then dice the chicken into 1/2 in. pieces, & saute them in a frying pan with 2 tbsp. of olive oil on medium heat.  Season the chicken with salt & pepper & cook till completely white, about 10 minutes.  Set the chicken aside.  Then add to the pan cream of chicken soup, milk, peas & carrots, celery, onion powder, garlic powder, chicken bullion, salt & pepper.  Let it all simmer for 15 minutes on medium- low heat till it's all mixed together.  Mix the cornstarch with a 3 tbsp. of water & add it to the soup mixture.  It should thicken the mixture up quickly.  Take the pan off the heat & add the chicken.  Pour the mixture into the pie crust, & place the other pie crust on top.  Seal the crusts by pinching the edges together.  Place it in the oven on a cookie sheet & bake for 20-25 min. until the top is browned.

The crust comes out toasty & crunchy, while the center if full of chunky chicken, crisp vegetables, & a cream sauce that's creamy & smooth.  This was absolutely delicious & we will be having it again & again.  I have a feeling it could become a favorite of yours as well.  This is just another example of how easy it is to make a delicious, warm meal for yourself, or family in just minutes.  And the left-overs are just as good the next day.  I hope you'll enjoy this easy as pie- Creamy Chicken Pot Pie!

Super Easy Shrimp Carbonara

This pasta dish consists of ingredients that will make anyone's mouth water.  I actually put this recipe together with just my knowledge of what a carbonara pasta is & with what I had in my kitchen.  So while this isn't exactly a traditional carbonara, it is a successfully delicious dish to me & my family!  It's also a non-time consuming meal which is a plus for anyone with a busy schedule any day of the week.

What you'll need for this yummy carbonara is 1 lb. of frozen raw shrimp, 2 tbsp. of butter, 6 slices of bacon, 1 cup of frozen peas, 3 cups of alfredo sauce, 10 oz. of your choice of pasta, and salt & pepper to season.  I'd start by boiling your pasta & cooking the bacon.  Cook the bacon till crisp, then set aside for later.  Then saute the shrimp in 2 tbsp. of butter till they are pink on both sides, for about 7 minutes.  Be sure not to over cook your shrimp or they'll be tough.  Set the shrimp aside with the bacon.  Peel the shrimp & crumble the bacon, so they are ready when needed.  Next start your alfredo sauce.  You can use a jar sauce, but I suggest using my "Everyday Alfredo" from the previous blog. Once the alfredo is warm, add the 1 cup of peas & salt & pepper.  Simmer the sauce & peas on medium-low for about 10 minutes.  Then add the peeled shrimp & lastly the bacon.  Your pasta should be cooked & drained by now.  Stir the pasta into the mixture or top the pasta with the shrimp carbonara sauce.  Either way this should be looking quite delicious by now!  :)

I'm craving this recipe right now.  I'm sure if all these ingredients appeal to you, then you're feeling the same way.  If not remember the most fun thing about cooking is being able to change any recipe to your desired taste.  You could easily substitute shrimp for chicken, peas for broccoli, bacon for pancetta, or  adding caynene pepper sure would heat things up here.  Any of the substitutions would work great as long as it suites you.  Just remember to enjoy yourself in the kitchen & you'll enjoy your food even more!

An Everyday Alfredo

Realizing how easy it is to make a simple alfredo sauce can open up a lot of options for a fast & easy meal.  You can add this base sauce to any pasta, then add a protein, &/or any vegetable of your choice.  The basics of making an alfredo sauce start by first making a bechamel sauce, which consist of nothing more than 3 ingredients.  More than likely you already have the ingredients to make an alfredo sauce, but if not, they're inexpensive to buy & you'll have plenty left over for next time.

To make a bechamel sauce all you'll need is butter, flour, & milk.  To make that into an alfredo sauce, add parmesan cheese, garlic powder, salt, & pepper.  For approx. 3 cups of alfredo sauce you'll need 5 tbsp. of butter, 4 tbsp. of all purpose flour, 4 cups of milk, 1/4 cup of parmesan, 1/2 tbsp. of garlic powder, 1/4 tbsp. of both salt & pepper.  Melt the 5 tbsp. of butter on medium-low heat in a sauce pan, then add the 4 tbsp. of flour.  Mix them together until smooth.  Then immediately add the 4 cups of milk in portions, 1 cup at a time.  Turn the heat up to medium-high heat.  Let each cup of milk completely mix into the flour & butter mixture, before adding your next cup of milk.  You should be looking for a smooth, creamy white sauce. Once you've added all 4 cups of milk turn the heat down to medium-low & add the parmesan cheese, garlic powder, salt & pepper.  Let the sauce simmer for 7-10 minutes, stirring occasionally.  Lastly, taste your alfredo sauce to make sure it suites you. 

I couldn't tell you how many times this simple, everyday alfredo sauce has come to my rescue minutes before dinner time.  With pasta also being so inexpensive this alfredo sauce is a great way to make an affordable, restaurant quality dinner in no time.  Like I said before, there are really an endless amount of possibilities you could use this sauce with.  Ideas are coming to you already I bet!  But no worries, if they're not, I've got some for you.  I'll keep you posted... :)  Until then, work on perfecting your own everyday alfredo!

Almost Holden's Chicken Stew

One of my favorite things in this entire world is chicken stew.  It's warm, creamy, full of chicken & I absolutely love it!  The best chicken stew I've ever had is from a little restaurant in my hometown of Spartanburg, SC, called Holden's Ranch.  I worked there for a short while years ago & while I wasn't able to get the exact recipe from working there, I have been able to come close.  Here's my version of a hometown favorite, Holden's chicken stew.

First start with a whole baked chicken (baked yourself or pick one up from the grocery store). You'll also need 3 cans of evaporated milk, approx. 1 quart of milk, 1 onion, 2 chicken bullion cubes, 1/2 can of cream of chicken soup, 2 tbsp of butter, 1 tbsp. of salt & pepper, & a few dashes of paprika.  Pick the entire chicken of all the meat you can find on it.  Place it in a bowl & squeeze the chicken it your hands till it becomes soft & shredded.  This is a key part to making Holden's chicken stew, getting the chicken as fine as possible.  In a large pot saute the onion in the 2 tbsp. of butter till the onions are translucent & tender.  Add the 3 cans of evaporated milk, 1 quart of milk, & the 2 chicken bouillon cubes.  Let all these ingredients simmer on low for 20 min stirring constantly till the milk mixture is hot.  Then add the chicken & the seasonings.  Continue to let the stew simmer for 10 min.  Then lastly add the 1/2 can of cream of chicken soup. You could surely add the whole can if you want a thicker, creamer stew.  Since Holden's is thin, that's the way I prefer to have mine.  :)  Cover & let the stew simmer another 10 min. on low-medium heat to let all the flavors marry.  Once you've reached your desired temperature, you should have the "one of a kind" taste that could only come from Holden's, but instead came from your own kitchen!

I've recently moved from Spartanburg & have messed around with this recipe trying to get it just right.  I feel I have come as close as I'll ever be to my hometown favorite.  A big bowl of this chicken stew, with some saltines, & a few dashes of hot sauce make me feel right at home- away from home.

*Updated recipe- Add 1 tbsp of sugar to give the stew a little sweetness!  Also, I don't always need 2 chicken bouillon cubes, nor the cream of chicken soup & sometimes I use more evaporated milk and less regular milk. And today I'm boiling a whole chicken instead of using a baked one. With all my cooking experiences I change things up according to what I have or what I think will taste best at that time. Another good tip to remember is to keep the temperature low once bringing it up to a simmer. The stew will burn easily if it gets too hot.

**And... I've added a picture of our finished product!

My Mom's Meatloaf

Meatloaf can be a go-to meal after a long day at work, or even a comforting day at home.  Once you have prepped the ingredients for meatloaf, you just pop it in the oven & let the oven do the work.  I love meals that aren't too complicated, that come together deliciously, & that I know I want to have again.  For me that is my mom's meatloaf.  This isn't a traditional meatloaf, though you can make it your traditional meatloaf.  I've never had meatloaf anywhere near like this... because of one special ingredient.

The ingredients are as followed- 1 lb. of lean ground beef, 1 small onion, 1 bell pepper, 1 can of vegetable beef soup (special ingredient), 1 egg, a couple of dashes of worcestershire, salt & pepper.  Preheat your oven to 375 degrees, chop your vegetables, then add everything together in a 9in by 13in baking dish.  Mold your mixture into a meatloaf, about 2 inches tall. Then bake for 30-35 min.  I like to drain the excess oil out of the dish, but you want some oil to keep the meatloaf moist.  The top of the meatloaf should be browned & the center should be completely done-no pink.  For the topping (which is my favorite part), mix together 1 cup of ketchup, several dashes of worcestershire, & 2 tbsp of brown sugar.  Evenly distribute the ketchup mixture over the top of the meatloaf & bake another 10 min. 

The meatloaf is a winner every time for me.  It's moist, full of flavor, & fulfilling.  The meaty meatloaf with warm ketchup topping goes great with mashed potatoes, corn or peas.  It's a must have at my house.  You must have at your house as well!  Don't forget your biscuits either!

Fall in love with Fall Spice Cake

As fall comes into season I immediately start looking for new festive ways to bring in the season.  I found a quick & easy pumpkin muffin recipe, which sounded delish, but I wanted to do something more to satisfy my annual pumpkin craving than make muffins.  So I followed the 2 step directions for the muffins & added my own touches, which is my favorite thing about cooking.  Make things your own, by adding what you like to any old recipe-within reason.  :)

All you'll need to make this wonderful pumpkin spice cake is, 1 box of spice cake mix, 1 can of pure pumpkin, 2 eggs, & 1 cup of water.  The box cake mix calls for more egg, oil, & more water, but I found that the mixture I used worked fine.  The cake was moist without using oil, but I don't see why making the spice cake mix as directed on the box then adding the pumpkin wouldn't work. (I'm just telling you what I did. :))  Preheat the oven to 350 degrees, mix all the above ingredients together, add the cake mixture to a 9in. by 9in. baking dish & bake for 30 min or until you can insert a knife & have it come out clean.  Watch your cake, time limits can vary.

To make the frosting I used 1 package of cream cheese, 1/4 cup of butter, 1 cup of powdered sugar, 1 teaspoon of vanilla, & 1 tablespoon of cinnamon.  Mix the ingredients together & you should then have a creamy, cinnamony frosting.  If you'd like to take a short cut to get cinnamon cream cheese frosting, just buy a packaged cream cheese frosting & add cinnamon to taste.   Either way will work!  Remember to wait till your cake cools to add the icing.

I wasn't sure about how this pumpkin spice cake was going to turn out when I first tried it, but I'm glad I did.  It's extremely simple, but perfect & exactly what I was looking for to indulge my pumpkin craving.  Plus I had a sweet aroma swirling throughout the house.  Get the season started tonight with my "Fall in love with Fall Spice Cake!"