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Game Day Snack

Spicy Pork Biscuits

Big game today, Packers vs Cowboys.  I love sports.  I love making snacks for game day parties.  I have many go to recipes (I’ll post more as the parties go on throughout the year) for parties.  One of the ones that is most requested are my Spicy Pork Biscuits.  These are super easy to make and are pretty quick to make.  Who doesn’t love easy and quick snacks?  What are some of your favorite game day snacks?

Spicy Pork Biscuits

  • Servings: 40 biscuits
  • Time: 30 mins
  • Difficulty: easy
  • Print

Ingredients:

– 1 lb Hot pork sausage (if you don’t want it spicy use mild)

– 2 cups shredded sharp cheddar cheese

– 2 canned refrigerated biscuits (10 biscuits in a can)

Steps:

Preheat oven to 350 degrees

Brown sausage over medium heat.  Drain sausage.

Mix sausage and cheese together in a medium bowl.

Take each biscuit and divide into two layers.

On each flattened biscuit, put one tablespoon of meat mixture on half of the biscuit.

Fold biscuit over and pinch sides shut.

Place on cookie sheet and back for 13 mins or until golden brown.

Detox!

As part of the whole “new year, new me” thing, I decided to do a detox last week.  This detox involved drinking a protein shake for breakfast, lunch, and dinner.  I could have a few snacks during the day and could also eat a salad for lunch. All while taking a few supplements.  The detox went great, I will say that there were times that I just wanted to give up, but I didn’t, I pushed on towards the end.  I ended up losing 4lbs and 3ins!

Tomorrow I’ll be making some enchiladas for dinner and pork/cheese bites for the Packers/Cowboys game. (Go Pack Go!)

New Year, New You

2015 watch out!

It’s a new year, as most people I like to make a few resolutions and really try to stick with them. Here are my goals

1. Post on here more! Yes, I really need to get back into it.  I cook all the time and really like sharing what I cook with my co-workers.  Why not share with everyone here!  I have a lot of recipes that I want to try out and I have a new camera coming!

2. Be more active!  I want to try to get a good workout in at least 3 times a week.  I already walk at least 15 minutes a day, but I want to do more.  I have a Jawbone UP24.  I’m hoping that it really helps.

3. Be healthier! I know this ties into being more active, but I want to really try to stay on track with taking vitamins and remembering to bring a lunch to work.  I really want to work on this as I know that it will help my wallet and waist line.

One way I’m going to keep myself accountable with these resolutions is by using my planner more.

What are your resolutions? How are you going to hold yourself accountable?

Crockpot Potato Soup

crockpot potato soup

I always love making and eating soup during the winter. Even though this winter really hasn’t felt like winter yet, I decided to make some soup.  Here is an easy creamy potato soup that you can make in the crockpot.  I love crockpot recipes because I can put the ingredients in the crockpot and kind of forget about it for a few hours.

One thing that makes this recipe different than other crockpot potato soups, is that I put cauliflower in it.  Lately, I’ve been trying to find ways of getting extra veggies in to my day and I thought that this would be one easy way.  Adding the cauliflower to the soup makes it a little thicker and since there is only 1/2 a head of cauliflower in this recipe, you don’t really taste it.

Crockpot Potato Soup

  • Servings: 4-6
  • Time: 7hr 30mins to 8hr 30mins
  • Difficulty: easy
  • Print

  • 1/2 head of cauliflower (diced)
  • 8 oz whole milk
  • 32 oz frozen diced potatoes
  •  32 oz chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cheddar cheese soup
  • 2 cloves garlic (minced)
  • 1/4 tsp cayenne pepper
  • 8 oz cream cheese (cubed)
  • 1 1/2 cup cheddar cheese (I used sharp)
  • 5 slices bacon (crumbled, divided 3 slices, 2 slices)
  • salt and pepper to taste

Puree the cauliflower and the whole milk together.

In the crockpot add the cauliflower mixture, potatoes, chicken broth, cream of chicken soup, cheddar cheese soup, garlic, cayenne pepper, 3 slices of crumbled bacon, salt and pepper.

Cook on low for 7 to 8 hrs or until potatoes are tender.

When there is an hour left of cooking, add in the cream cheese.  Stir the soup every once and awhile to mix in the cream cheese.

Serve with bacon crumbles and shredded cheese.

Optional: Before serving use an emersion blender on some of the soup or place some of the soup in a blender to blend.

Duck Dynasty

It has been a long time since I posted, I have to blame being super busy with many different things.  Some of these things were having a Duck Dynasty day with my co-worker Emily and going to see the Woman of Duck Commander!!

One of the things that I really like is Duck Dynasty.  I love watching the show.  This past Christmas my roommate bought me Miss Kay’s cookbook.  I love it.  The recipes in there are all pretty easy to make.  A couple months ago my co-worker Emily ( Emily from Eco Friendly Emily) and I found out the Women of Duck Commander were going to be in town and we bought tickets right away.  We decided that sometime before the show we’d want to have a Duck Dynasty day.  A day where we make food from Miss Kay’s Cookbook (you can buy Miss Kay’s Duck Commander Kitchen book here) and watch old episodes of Duck Dynasty.

We decided to make Round Steak with White Sauce, Corn Casserole, and Melt-in-Your-Mouth Biscuits for dinner and Banana Nut Cake with Caramel Icing for dessert. Deciding on these items took a long time.  There were just so many recipes to choose from and so many of them sounded to good not to make for our ‘DD’ dinner.

Normally when I make a recipe for the first time I like to follow it exactly as it is printed.  We only actually followed the exact recipe for the biscuits.  For the steak, corn casserole and banana cake we did a couple of changes.

Emily made the cake ahead of time so we didn’t have to worry about it getting too late in the night.  She didn’t add the nuts to the cake as she couldn’t remember if I liked nuts or not in baked items.  She also decided that she wouldn’t frost it until after dinner.

We made the biscuits first.

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We than made the corn casserole.  The things that we changed with recipe are that we added diced green chilies and instead of canned corn we used a cup of frozen corn.

While the corn casserole and biscuits were baking in the oven, we popped Duck Dynasty into the DVD player.  When the biscuits were done baking in the oven, we just had to try them.  Oh My! They were to die for.  I will definitely be making these again. The corn casserole still had some time to go so, we sat back down on the couch to watch some more Duck Dynasty.  When the corn casserole was almost baking, we started to make the round steak.  The one thing we changed to the round steak with white sauce recipe was that we added Cajun seasoning to the white sauce instead of salt and pepper.

The whole meal together was amazing.  I was really happy with all of the things that we made for dinner.  I would make them all again.  After we ate dinner we decided to take Emily’s son to the park to burn off some energy.  When we got home, we were going to frost the cake, however, we were tired and decided to eat the cake without the icing.  It was great.

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The whole day was great and we had a lot of fun.

The week after we had the Duck Dynasty Food Day, I got to see the Woman of Duck Commander!  The ticket included seeing the women, hearing stories about their lives and a signed copy of their book!  I was supposed to go with my co-worker Emily, but she threw out her back and couldn’t go.  I ended up going with a friend that I’ve had since grade school.  We had so much fun, our seats were located in the second row!!

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The women were just like they are on the show.  I loved hearing all of their personal stories.  I can’t wait to read the book!

I am going to be cooking some new recipes this week so I’ll be able to post them later!

Peach Mango Pineapple White Sangria

After what seemed to be a really long week.  I wanted to make something light and refreshing to end the week.  My roommate and I love sangria.  I wanted find one to make for us to enjoy on Friday night after work.  When I searched for white sangria (our favorite kind), I found this Peach Mango Pineapple White Sangria.  I just had to try a version of it.  I made it Thursday night so we could enjoy it on Friday night.  The recipe says that it tastes better if it sits for awhile.  For the bottle of wine I used Moscato as that is what I had on hand.  I also just used an 8 oz can of pineapple chunks.  The last part I changed was the amount of sugar.  I used only 2 tablespoons.  As Averie said “to taste.”  I liked it just using the 2 tablespoons, but everyone has different tastes.

Since I don’t have a large pitcher I just divided up the mango chunks and pineapple chunks into three mason jars.  Then in a large measuring cup, I poured the wine and peach schnapps and added the sugar.  Stirred that together and then added the pineapple juice.  After that mixed, I pour the liquid evenly into my three mason jars, put the lids on, gently shook them and put the in the fridge.

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In the morning I gently shook them before I headed off to work.  All day at work all I could think about was the sangria that was in the fridge waiting for me.  I could not wait to try it.  When my roommate and I got home, we sat out on the porch to enjoy our sangria.  It was delightful.

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Dill, Garlic, Ranch Marinated Chicken

This past weekend was Memorial Day weekend. I’ve always thought of Memorial Day weekend as the start of summer. Summer to me means grilling out and campfires. I had neither of these experiences this weekend. I was really bummed.

I thought back to past Memorial Days, where my family would get up early in the morning to watch my dad march in the Memorial Day ceremony. After the ceremony my dad would work on finishing up planting the garden. We’d always end the day grilling dinner.

I wanted to grill out on Memorial Day, but seeing that it was suppose to rain all day I decided to marinade some chicken and cook it in the oven. I figured it’d be as close to a grill as I would get this weekend.

In a large bowl I put one cup of plain Greek yogurt.

Dill, Garlic, Ranch Marinated Chicken

Next I put the sour cream into the bowl.

Dill, Garlic, Ranch Marinated Chicken

To the sour cream I added the dill.

Dill, Garlic, Ranch Marinated Chicken

I always like to mix my ingredients every once and awhile, just because I love seeing the recipe come together.

To the mixture of yogurt, sour cream and dill, I added the packets of ranch dressing mix.

Dill, Garlic, Ranch Marinated Chicken

After I mixed the ranch dressing powder into the mixture I added the garlic.

Dill, Garlic, Ranch Marinated Chicken

Next, dice up the chicken. You’ll want to make sure to keep them somewhat of an even size so they cook evenly.

Dill, Garlic, Ranch Marinated Chicken

Add the chicken to the marinade.

Dill, Garlic, Ranch Marinated Chicken

Mix the chicken and marinade together.

Dill, Garlic, Ranch Marinated Chicken

Next, put the chicken mixture in a plastic bag and put it in the refrigerator for a couple of hours or over night.

Dill, Garlic, Ranch Marinated Chicken

After the chicken is done marinating, you’ll want to grease the baking sheet. I used olive oil this time as I was out of the spray kind. I have done it both ways and either is fine. Place the chicken on baking sheet.

Dill, Garlic, Ranch Marinated Chicken

Cook the chicken at 350* for 25 minutes.

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I hope that you all enjoy!

Dill, Garlic, Ranch Marinated Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 4 chicken breasts (cubed)
  • 3/4 cup of sour cream
  • 3/4 cup of plain greek yogurt
  • 1 tbsp dill
  • 1 packet of dry ranch dressing mix
  • 5-6 cloves garlic (minced)

Directions:

  1. In large mixing bowl mix sour cream, plain greek yogurt, dill, garlic and chicken.
  2. Transfer to plastic bag.
  3. Store in refrigerator for at least 3 hours., but no longer than 1 day.
  4. Grease baking sheet.
  5. Place chicken on baking sheet.
  6. Put in oven and bake at 350* for 20-25 minutes or until done.
  7. Enjoy!

 

Organization in the Works!

This morning I spent most of my time organizing things for the blog.  I worked on my blog planner as it is in need of serious work.  It’s getting there, but it is still no where near what I would like it to look like in the end.

After organizing the blog planner for awhile, I decided to spruce up the blog.  I absolutely love when a food blog has a recipe index.  Since, I’m a huge fan it, I figured my readers would probably love it as well.

I found this super easy step by step guide posted by The Pajama Chef.  (You can find the step by step guide here) In following her steps, I was able to create my recipe index with ease.  I’m really glad that I decided to start this right away since it looks like it would have taken a really LONG time to do if I had more posts.

After sprucing up the blog I decided that the blog really needs more recipes!  I spent a good deal of time seating on the deck thinking of recipes.

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I really like being able to sit outside and enjoy the nice weather.  I am very happy that it is FINALLY nice enough outside to sit out on the porch.  Even Brewer spent a great deal of time outside with me.  He loves the fresh air.

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Now time to go to the store and buy ingredients of new things to make!

I hope everyone enjoys this Memorial Day weekend, be safe and remember the reason we have Memorial Day!

Taco Fiesta in Yo Mouth Dip

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We take birthdays, holidays, and work anniversaries seriously in my department at work.  We like to come up with reasons just to bring in food for a pot luck.  This week we celebrated the birth of our co-worker Kim.  Like usual, I wanted to try and make something new and try it out on my co-workers.  This time I wanted to make something tacoishy (I know this is not a real word, but it fits with how I was feeling J) because that is what I was craving the morning of the pot luck.

I completely forgot to go to the store on my way home from work on Wednesday night and didn’t feel like going out again once I was home. I figured I could just run to the store during my lunch break.

Fast forward to Thursday morning. I ran to the grocery store with my co-worker Emily (she also had to pick something up for the pot luck). On the way over I told her I was thinking of doing something tacoishy so I knew on my “list” I need sour cream and taco seasoning, but that really didn’t mater because I kept coming up with ideas in the store. We ended up bouncing around from aisle to aisle as I thought of new thing to add. It went kind of like this:

After getting to the store I thought, “diced green chilies would be amazing in the dip!” Emily agreed that they would really add to the dip. We got chips to eat with the dip, blue corn tortilla chips. Then we headed to get the taco seasoning in the ‘Mexican’ food isle. I figured shredded cheddar cheese would be AMAZING in the dip. Off we went to get the cheese. “What about Mexi-corn?!?!,” I asked. Emily agreed that it would be a great idea. We walked to the canned vegetable isle. After getting the Mexi-corn, I realized I never picked up the sour cream. While walking all the way to the other side of the store to pick up the sour cream, I realized I never picked up the diced green chilies that I wanted to add to the dip. Once again, back to the ‘Mexican’ isle.

Finally we pay for our items and head back to work. Now time to put the dip together!!

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In a large bowl I put the sour cream and taco seasoning.

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Mix the sour cream and taco seasoning. When making a dip I like to mix the dry ingredients first that way it creates a nice base to the dip and I can make sure all the dry ingredients are mixed in well.

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I then added the draining diced green chilies and Mexi-corn.

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I had to mix it very carefully as I didn’t really plan out a big enough bowl to add everything to it.

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CHEESE!! I love cheese. I mixed that in.

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Guess I don’t have a picture of everything mixed together like I thought.

Well, after mixing everything together I let it ‘meld’ in the refrigerator for an hour.

It was then time for the ‘party!’

Chips + Dip = soooo good!

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Now I was really expecting to take some of the dip home with me to eat with dinner, but I guess my coworkers had other ideas. At the end of the day, I had nothing, that’s right NOTHING left. I guess they really liked the dip.

I was really happy to see that everyone enjoyed the dip, especially since I made the dip up on the fly. I plan to put this recipe in my recipe binder and make it again in the future.

Taco Fiesta in Yo Mouth Dip

  • Time: 10 mins
  • Difficulty: easy
  • Print

Ingredients:

  • 24 oz Sour Cream
  • 1 packet Taco Seasoning
  • 1 4oz can diced green chilies
  • 1 11oz can Mexi-Corn
  • 2 cups shredded cheddar cheese

Directions:

  1. Mix sour cream and taco seasoning together.
  2. Stir in diced green chilies and Mexi-corn.
  3. Stir in shredded cheddar cheese.