Tag Archives: Recipe

How Could I Forget!?

The weekend is upon us once again ya’ll! Unfortunately we won’t have any kitchen time (bummer I know). Mama Bear is going on a road trip with my Tia Margie (luckies) for a whole week! I am not am totally jealous! They’re going to have an amazing time, I’m actually super excited for them. But who’s gonna cook with me?

So since I didn’t post it last weekend, this is what we whipped up:

Loaded Potato and Buffalo Chicken Casserole!!! I found it on Pinterest (of course), and had to make it. I ended up making one for the Tia’s and one for Adrian and I. I really liked it, just wish I added more cheese. You can never have too much cheese.

I’m just relieved that tomorrow is Friday. Things have been a little stressful lately. I’ve been doing my best to keep it together, and not be such a worry wort. I can’t help it, it runs in the family. Maybe I just need some rest…that sounds good. :]

You know what else sounds good? Buffalo wings from Rocco’s. Lets see if I can talk my Adrian into it.

Hope you’re week has been great!

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Sometimes You Just Need a Cookie.

I got a hankering for some cookies, but I had no eggs or will to go grocery shopping. On I went to trusty ol’ Pinterest and found some amazing no bake recipes. I ended up choosing the Peanut Butter Oatmeal No Bake Cookies !!!

Luckily I had everything it called for and got to mixing. Totally hit the sweet tooth spot.

I’ve been doing my best to keep up with the Fmsphotoaday, however I’ve been updating it through my instagram and Twitter more often then here.

Day 8: An animal

A familiar face, my Bella. This is an oldie, but I came across it and had to share.

This girl is ready for some shut eye. Hope you’re having a great weekend!

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Turn It Out Tuesday: Food Inspiration

It happened AGAIN…I found another recipe on fueled by vegetables that I had to try!!! Denise posts so many amazing recipes its hard to chose, but this one caught my attention immediately. Green Chile Mac n Cheese!!!!

Gypsy decided to lay in the kitchen and supervise.

Mama Bear and I love green chile and you can never go wrong with a pasta dish, so we took a crack at it. We had to stray off the original recipe, just so it wouldn’t be too spicy for my Tia’s. Nevertheless it was excellent! The aroma of the green chiles cooking is outstanding. Mmm mmm. Bonus: this time we made so much Mama Bear and I were able to take casserole dishes home and leave one for my Tia’s dinner. Yay!!!

There’s just something so comforting I find in making food for my family. Its my own way of caring for them and showing that I love them. It really makes me happy.

For the original recipe, visit fueled by vegetables . You’ll find this recipe and a bunch if others that’ll strike your fancy, I promise!

Breathing in the goodness ❤

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Another Cook In the Kitchen

Sopa Seca– Translation: dry soup. Talk about an oxymoron ( if you ever mention this in front of Billy, he could go on and on how it doesn’t make sense). Basically it’s pasta, with tomato sauce and cheese. That’s it. I like to think of it as comfort food; just a simple yet filling dish. It also just so happens to be a specialty of Adrian’s.

20130502-204136.jpg For some reason it just tastes so much better when he makes it. He offered to make dinner, and am I gonna turn that down? No! Hahaha

The best thing about sopa seca is that you can’t screw it up, and it’s all open to interpretation. Your main ingredients are:
Pasta- any kind will do. We usually stick to the shells, bows or rotini.
Tomato sauce- to your liking. We use two small cans.
Cheese- cheddar, mozzarella…anything that melts nicely.
Pepper, to taste.

Cook your noodles as directed. Drain and return to pot. Add tomato sauce, stir until coated. Add pepper, stir. Stir in cheese.

You can mix in any other spices or ingredients you want! Tonight he added in some parsley, a few dashes of lemon pepper and also a can of Rotel. Then a salad for the side. Fantastic!

Big thanks to my Adrian for making a delicious dinner. Now it’s time for some unwinding.

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Whirlwind Wednesday.

Holy cow! Time just seemed to fly by yesterday. When I was all set to jump on the blog train, it was already 1 am! How’d that happen- the last time I checked the clock it was 11!?

It’s not that I even did a lot either ( well, it was a lot of driving). Made a quick stop at Sephora to get Mama Bear’s birthday gift, and met up with her at my Tia’s house.

I promise, wearing green was not planned! Its just proof that we’re related Hahaha

We ended up giving Gypsy and Bella baths and hanging out there. Poor Gypsy was miserable hahaha. Bella just took own of the dog bed and crashed. The rest of the time we sat around talking, and let my god daughter take some pictures on my phone ( She took the pic of Mom and I. Not to shabby for a four year old. Even if I had to keep reminding her, “Use both hands!”) Then drive, drive, drive to get Adrian.

Since we’ve been getting more serious about eating healthier, I made us some salmon! As nervous as I was (I’ve never cooked salmon before) it came out better then expected.

Baking sheet
Aluminum Foil
2 5oz salmon fillets
2 Roma tomatoes, chopped
2 scallions, chopped
About 1/4 cup if parsley, chopped (you substitute with cilantro)
2Tbs olive oil
2Tbs lemon juice
Salt, Pepper and Oregano to taste

Preheat oven to 400.
Cut two squares of aluminum foil.

In a bowl add tomatoes, scallions, parsley, olive oil, lemon juice, salt, pepper and oregano. Mix.

Lightly salt and pepper the salmon fillets, placing one on each square of foil.

If have any lemon left, cut the remainder into slices. Depending how much you have left you can add one or two to each fillet. Cover fillets with mixture, making sure it’s completely coated.

Grab the sides of the foil together, and fold them down. Repeat on other end. Make sure it’s all sealed. Place them on the baking sheet and pop ’em in the oven for 20 minutes.

Done and done! I liked it because it was so light and summery.

Then I had my own pamper party. Worked out, did a face mask AND a mani/pedi.

I had never tried nail stickers, and since the pack was on clearance, why not? Putting them on is kind of a pain in the butt, however once I was done, I liked how it came out. The mask left my skin super soft.

Once Adrian got home, we ended the night with the season finale of Duck Dynasty(I’m telling you, I love it!). I was, as Phil Robertson would say, “Happy Happy Happy.”

Missed ya’ll, talk to sooner then later :]

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Turn It Out Tuesday: Foodie Time

You know what time it is! We looked at a few different options, but Mama Bear and I settled on Eggplant Boats. She found the recipe on Vegetarian Times, originally from a Dorothy Perryman, I believe ( I’m not sure if she submitted it to them or what, but I’m giving her the mention and credit). Of course, we zhuzhed it up with our own flair.

What we used:
3 med sized eggplants
1/2 c of salt
6 Tbs of olive oil
2 med sized onions, chopped
3 garlic cloves minced
4 oz of fresh mushrooms, chopped
1 28-oz can of Italian Roma tomatoes, reserve 1/2 c of juice
Zest from 2 large oranges
1 c pitted black olives, chopped
1 tsp black pepper
1 1/2 c of breadcrumbs
To taste:
1 Tbs. chopped rosemary, 2 Tbs parsley chopped, 2 tsp of dill chopped

Preheat oven to 375.
Lengthwise, halve eggplant. Cut slits crosswise one half inch apart, and slice around the inside border without piercing the shell. Salt the eggplant halves, and rub it into the slits as well. Set aside in strainer/colander for 30 minutes.
Rinse eggplants. Scoop out the eggplant meat and squeeze out any excess water. Set aside.
Heat 4 tbsp oil in skillet over med-high heat. Sauté garlic, onions, mushroom and eggplant pieces. Once browned, add tomatoes and juice, orange zest, olives and pepper. Bring down to med heat and cook another 10 minutes. Stir often. Add breadcrumbs, rosemary, parsley and dill.
-We also added a tube of Soy Chorizo. Cook in separate skillet, once browned set aside.
In a roasting pan, pour 1/2 inch of water. Place eggplants in pan.*Spoon filling mixture into boats. Brush tops and edges of the eggplant with remaining olive oil. Loosely cover with foil.
*If you use the chorizo, add that to the eggplant first. Then on top add the mixture.
Bake 45 minutes. Remove foil and bake an additional 15; then remove from oven.
To serve you can choose to slice the boats in 2 or 3 segments like an appetizer or serve as is.

I added some feta cheese as topping, and that kicked it up a notch. We had some technical difficulties (mainly not paying attention to the time and skipping parts of the recipe lol), but it all turned out perfectly fine. The Tia’s will be giving their reviews tomorrow hahaha

Our cooking time took up most of the day, since we got a late start. I did get to make another trip to Sprout’s Market and picked up a few things. I’ve been seeing and reading a lot about morning smoothies with greens, so I’m going to give it a try. Plus, it’s an excuse to use my orange grocery bag. You got me okay- I like shopping…for anything hahaha

With that I will bid you, Adieu.

Breathing, semi clearly ❤

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Turn It Out Tuesday: Food on the Fly

Today was just an off day. I don’t know if it was all the wind or what, but unfortunately Mama Bear and I didn’t have anything picked to cook want to make the trek to the grocery store (I’m telling you, weird day).

Luckily I remembered we had some elk meat and stir fry left. Done and done!

Easy peasy, lemon squeezy:
-about 1lbs your choice of meat or any substitute
-2 TBSP of Olive oil
-stir fry vegetables
-2 garlic cloves, minced
-2 scallions, minced
– Iceberg lettuce

Tear leaves of lettuce and set aside. Cook your meat in a large non stick skillet until browned and place aside. In another pan or wok, add 2 tbsp of your oil. When the oil is heated add garlic and scallions, sauté until slightly brown. Add stir fry (our stir fry came with a sauce packet, but you can add your sauce to taste). Once the veggies are all cooked, add meat. Serve in bowl or plate. Add stir fry to your leaf of lettuce, wrap it and Voila!

Surprisingly it was super filling, Adrian and I had only one bowl. It was definitely tasty.

Now time for a few episodes of The Simpsons. Adrian keeps peering over, “Have you mentioned me?” Not really. “Uuuh!”, pulls ups the blanket and turns over. There Adrian! (Not that he reads this but oh well hahaha)

Have good mimis(sleep) everyone!

Breathe easy ❤

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Last night was all about simplicity. We had salad galore at home, but needed something else to kick it up a notch. Thankfully I remembered there was a recipe in the Food Network Magazine Jan/Feb 2013 that I had been wanting to try. Buffalo Chicken dip. Yes, yes and yes! Not only was it delicious, it was easy peasy to make:

Mix together 4 ounces of cream cheese(softened), 1/2 cup of sour cream and 1/4 cup of hot sauce; then mix in 2 cups of shredded rotisserie chicken. Place mixture in a small baking dish, sprinkle with celery seeds, chopped scallions and shredded cheddar and bake at 425 degrees until bubbly for 20 minutes.
( I actually sprinkled some cheddar in the mixture and skipped the celery seeds.) Then of course, you can serve with carrot and celery sticks. We ate them with Triscuits and a salad. So tasty!

Cut to the highlight of the evening…JURASSIC PARK 3D!!! I remember seeing it in the movie theater when it first released,many moons ago, and has always been a favorite. Lucky for me, Adrian shares the same love for the movie. We could not pass it up in 3D! Though it didn’t have any added scenes, it was still amazing. We would whisper our favorite lines (in each others ears, i would never talk out loud during a movie!) and nudge each other when an exciting part was coming next. It was a fun night.

Let me know if you ever try out the recipe or if you even try it with a different sauce!

Hope your day is amazing!
Deep breaths ❤

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