Tag Archives: recipes

Recipe Catch-up…

2 Aug

I use my blog to save recipes so that I can find them when I want to make them again.  So this won’t be an amazing entry unless you really want to find some new recipes.


Chicken Tetrazzini – http://www.shugarysweets.com/2011/09/chicken-tetrazinni

Crock Pot Chicken and Dumplings – http://www.stockpilingmoms.com/2013/07/crockpot-chicken-dumplings/

Crock Pot Three Cheese Chicken Lasagna – http://www.lecremedelacrumb.com/2016/02/slow-cooker-three-cheese-chicken-lasagna.html

Slow Cooker Mongolian Beef – http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

That’s all for now!


Grilled Hawaiian Teriyaki Burgers…

5 Sep

Tonight we had one of our now deemed favorite meals we’ve ever made. We made homemade onion rings which I’ve posted in the past. Then we tried a new recipe from skinnytaste.com for Grilled Hawaiian Teriyaki burgers.  It fed our burger and fattening food craving without making us feel gross and it was super delicious!

We would have never thought to hide vegetables in the burger patty like this recipe calls for, and you couldn’t taste them. We both agreed we have a feeling we will be doing this more often in the future for us and for our future kids someday.  I wasn’t that good at shredding the carrots as we had baby carrots already, but even with bigger chunks, you couldn’t taste them and they were easy to eat through.

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings

Corn on the Cob, Pineapple Teriyaki Burgers, and Homemade Onion Rings


  • 2 lbs Lean 93% ground beef (we had 1.5 lbs and made 7 burgers)
  • 1/2 cup grated carrots
  • 1/2 cup chopped scallions
  • 1 tsp fresh grated ginger
  • 1 tbsp reduced sodium soy sauce
  • 1 tsp sriracha sauce (or more if you like it spicy)
  • 8 slices fresh pineapple
  • 8 whole wheat 100 calorie buns (I used Martin’s)
  • 8 lettuce leaves

For the pineapple teriyaki sauce:

  • 1/2 tbsp cornstarch
  • 1/4 cup cold water
  • 1/4 cup low sodium soy sauce
  • 1/2 cup pineapple juice
  • 3 tbsp brown sugar
  • 1/2 teaspoon fresh grated ginger, very fine
  • 1 small garlic clove, minced


For the burgers: Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce. Form into 8 equal sized patties, try not to overwork the meat so it doesn’t get tough.

For the teriyaki sauce:  Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil. Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking. While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Yum! Super delicious. It was a bit labor intensive, but we definitely plan on making them again soon!

tasty tuesday: vegetable lasagna…

20 Aug

In our produce basket a few weeks ago, we decided to make a vegetable lasagna. Instead of broccoli, we used cucumber and tomato! Super yummy!  My stomach doesn’t love tomato sauce lately, so this is awesome to get my lasagna kick!


  • 8 ounces dried lasagna noodles (9 or 10 noodles)
  • 2 eggs, beaten
  • 2 cups cream-style cottage cheese
  • 1 15 ounce carton ricotta cheese
  • 2 teaspoons dried Italian seasoning, crushed
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion (1 large)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil or cooking oil
  • 2 tablespoons all-purpose flour
  • 1/2 – 1 teaspoon black pepper
  • 1 1/4 cups milk
  • 1 10 ounce package frozen chopped spinach, thawed and thoroughly drained
  • 1 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
  • 1 cup shredded carrot
  • 3/4 cup shredded Parmesan cheese (3 ounces)
  • 1 8 ounce package shredded mozzarella cheese (2 cups)

Cook lasagna noodles according to package directions. Drain; set aside.

2. In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.

3. In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.

4. To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.

5. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

6. Makes 12 servings


lee farms…

11 Aug

Thanks to a friend post on facebook, I discovered a farm that does drop-ofs of a basket weekly of fresh produce!  This past week my husband picked up our first basket, and we are in love!

lee farms is the name of it!  We picked up our $12 basket this past week and have been eating healthy and delicious!  We made eggplant Parmesan, vegetable lasanga, other pasta, salads, and cucumber sandwiches so far and have plenty of leftovers for the week!  They seem super nice from our one pick-up so far and you don’t commit to a weekly delivery which is perfect as we are saving money for our upcoming trip!

We also love that we are supporting a local family in the process.

I can’t wait to see how our recipes make out this week as this week’s basket has beets and okra! Two things I have never cooked with.

They also have a website with recipes and this is the eggplant parmesan recipe that we had this weekend:


  • 2 Eggplant, peeled and sliced about ½” thick
  • 2 eggs
  • ¾ cup Breadcrumbs
  • ¾ cup Parmesan Cheese
  • 1 tsp Oregano
  • Garlic salt and pepper, to taste
  • 1 jar of Spaghetti Sauce
  • 2 cups Mozzarella


Preheat oven to 425 degrees. Grease two cookie sheets well. Mix breadcrumbs, parmesan cheese, and oregano. Dredge eggplant into egg, then into breadcrumb mixture and place in a single layer onto the cookie sheets. Salt and pepper to taste. Bake for 20 minutes on each side or until golden brown. Lower oven temperature to 400 degrees. In a 13×9 pan, spread a layer of spaghetti sauce, layer of eggplant, sauce, cheese, eggplant, sauce, cheese. Bake for 20 minutes.

*Recipe can be halved using a smaller casserole dish and one eggplant.*

source: lee farms


*Recipe can be halved using a smaller casserole dish and one eggplant.*

Tasty Tuesday: Pizza Sandwiches!

23 Jul

I was browsing the recipe app I have on my phone.  I saw one for pizza sandwiches on a sandwich press.  We don’t own one, but I figured I could make it like grilled cheese on the stove top.


  • Bread (2 for each sandwich you are making)
  • Tiny bit of pizza sauce
  • salami
  • pepperoni
  • cheese
  • oregeno
  • garlic powder
  • butter


  1. Toast the two pieces of bread.
  2. Spread pizza sauce on one side of both slices of bread.
  3. Put salami, pepperoni (I did four slices per sandwich), and cheese on one side.
  4. Sprinkle garlic powder and oregano on the other side.
  5. Put those pieces together.
  6. Butter the two outside pieces of bread.
  7. Cook on a hot skillet (Or in a sandwich maker) until toasted, warm, and golden brown.

So delicious!!!



Reblog: Experimental cooking: mystery cookies…

22 Jul

Note: I made these again recently, so I thought I would repost it! 🙂  Enjoy!


It’s been awhile since I posted a recipe.  Well, I received a new cook book! It’s full on Joanne Fluke’s recipes from her mysteries and I picked out two recipes to try!

The first one I had to try were the Mystery cookies.  The cookie recipe includes a can of tomato soup.  That’s right, Tomato Soup! I had to try them.

the recipe once the tomato soup is added.

  • 1/2 cup butter, melted
  • 3 1/2 cups sugar
  • 2 eggs, beaten
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 cups raisins
  • 2 cups nuts, chopped
  • 4 1/2 cups flour


  1. Add sugar to melted butter and mix. Allow to cook, then add beaten eggs and mix well.
  2. Stir in the can of tomato soup. Stir in cinnamon, nutmeg, baking soda and salt.
  3. Next add the raisins and walnuts, stir.
  4. Add in flour 1 cup at a time, mixing well after each addition.
  5. Let dough stand for 10 minutes. Drop by teaspoonfuls onto a greased cookie sheet.

the dough!

6. Bake in preheated 350 degree oven for 10-12 minutes, until golden brown on top. Let stand on cookie sheet for a minute and then finish cooling on a wire rack.

Thanks to food.com for having the recipe typed up!

finished cookies!

The recipe says it makes about 10 dozen. I made mine a bit bigger, so I ended up with about 7.5 dozen!

To me, they remind me of pumpkin pie. No clue why except for all the spices!  The soup makes them super moist and chewy.  They are definitely a unique cookie recipe.

Next recipe: Short stack cookies (they taste like pancakes!)

Pulled Pork with Caramelized Onions…

30 Jun

Another weekend, another recipe I got to try!  This one was another pork one as I was looking for a summer recipe for the crock pot!  I am not a huge fan of pork, however after my amazing pork find to bring back memories of flo’s v8 cafe, I was willing to try this one.

The best part of it was learning how to caramelize onions! I know it seems so simple and it really is, but I never thought of it!  So without further delay, I introduce this recipe!


Pulled Pork with Caramelized Onions


  • 1 tablespoon extra-virgin olive oil
  • 3 large onions, thinly sliced
  • 1/3 cup raw cane sugar, such as Demerara or turbinado (see Notes)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 1/3 cup cider vinegar
  • 1 cup chili sauce, such as Heinz
  • 1 1/2-3 teaspoons minced chipotle chile in adobo sauce (see Notes)
  • 3 pounds boneless pork shoulder or blade (butt) roast, trimmed

We did it without the chipotle chile in adobo sauce as I couldn’t find it and I don’t like spicey.


  1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste.
  2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low.
  3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.
  4. Variation: Turn 3 cups leftover pulled pork into Pulled-Pork Torta. Preheat oven to 375°F. Coat a deep-dish pie pan or other 9-inch round baking dish with cooking spray. Heat 3 cups finely shredded Pulled Pork with Caramelized Onions (including sauce) just until warm. Drain one 14-ounce can no-added-salt diced tomatoes (reserve juice); combine with 1/4 cup diced Spanish-style chorizo (see Note) or pepperoni in a bowl. Mix well. Spread about 1/2 cup of the mixture in the prepared pan to cover the bottom. Top with one 8-inch flour tortilla (preferably whole-wheat). Spoon one-third of the remaining mixture over the tortilla. Top with another tortilla. Repeat twice, topping with a fourth tortilla. Drizzle the reserved tomato juice over the top and cover with foil. Bake for 20 minutes. Remove the foil, sprinkle 3/4 cup shredded Monterey Jack cheese on top and continue baking until the cheese is melted and the torta is bubbly, about 20 minutes more. Let cool for 10 minutes. Serve sprinkled with 1/4 cup each finely chopped scallions and chopped fresh cilantro, if desired.

One cup (which it says it makes 8 cups and I use about half a cup on a sandwich) is only 358 calories.  It also has: 18 g fat ( 6 g sat , 9 g mono ); 90 mg cholesterol; 18 g carbohydrates; 9 g added sugars; 25 g protein; 3 g fiber; 664 mg sodium; 510 mg potassium.

We enjoyed it! We got amazing lunches for the week and added a unique option to our recipe repertoire!  It was barbeque, not spicy and delicious!