Saturday, December 27, 2014

Jalapeno Corn

My husband love this recipe. My sister in law gave it to us.

Jalapeno Corn
2 oz. cream cheese
1-2 cloves garlic, minced
1/2 jalapeno, chopped, with or without seeds
2 tomatillos, chopped
1 can corn, drained
1/4 c. cilantro, chopped

Heat skillet on medium, add cream cheese, garlic, jalapeno and tomatillos.  Stir frequently until cream cheese is melted.  Stir in corn and cook until hot.  Remove from heat, sprinkle cilantro on top.

Monday, December 8, 2014

Chicken Taco Salad

I got this from the Pioneer  Woman's website.  I know it is basic, but I love it.  I have been using this blog to make my meal plan each week.  So I want to remind myself of this delicious salad.


Chicken Taco Salad

Prep Time:
Cook Time:


  • 3/4 cups Ranch Dressing (bottled Is Fine)
  • 1/4 cup Salsa (as Spicy As You'd Like)
  • 3 Tablespoons Finely Minced Cilantro
  •  Chicken
  • 2 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
  • 1/4 cup Vegetable Oil
  • 2 Tablespoons Butter
  •  SALAD:
  • 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
  • 3 whole Roma Tomatoes, Diced
  • 1/2 cup Grated Pepper Jack Cheese
  • 2 ears Corn, Shucked
  • 2 whole Avocados, Diced
  • 3 whole Green Onions, Sliced
  • 1/2 cup Cilantro Leaves
  •  Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.

Monday, September 15, 2014


I have been trying to make my own bread more lately.  I like to know exactly what we are eating.  I am never sure what all those ingredients are in store purchased bread.  Here is one we like for sandwiches.   I raise my yeast with a little bit of sugar and water before i dump it in. then I pull it out of the bread machine, put in bread pan, let it raise again then I cook it for 30 minutes at 350*

Honey Of An Oatmeal Bread

1 cup water
1 tablespoon vegetable oil
(I use melted butter)
1/4 cup honey
1 teaspoon salt
1/2 cup rolled oats
2 1/3 cups bread flour
1 teaspoon active dry yeast
1.Place ingredients in bread machine pan in the order suggested by the manufacturer.
2.Select Light Crust or Basic setting, and press Start.

I got this from all recipes site here

My families favorite Sloppy Joes

My kids Love this recipe!   I use to make it all the time.  I just found it again.  I will be making it this week!



  1. 1
    In a large skillet, brown ground beef, celery and onion.
  2. 2
    Drain the fat, who needs it?.
  3. 3
    Stir in remaining ingredients, simmer covered, 15-20 minutes, stirring occasionally.
  4. 4
    If Joes appear too'loose', leave cover off and let moisture evaporate.
  5. 5
    Cook until it's the consistency you like for serving on toasted buns, with french fries and cole slaw.

Spaghetti squash spaghetti .

I am mostly adding this to the blog so I can remember it for a day I am looking for an easy dinner.

1 spaghetti squash
1 large jar of spaghetti sauce (I made my own sauce)
1 1/2 pounds of ground turkey.

Put spaghetti squash in the oven.  I did 350* convection oven for 20 minutes. It really matters how big your squash is.   If you use regular bake you will need to add more time.

Cook your ground turkey.  Add sauce.  

Take your cooked squash,  take a fork pull out the squash.  It should come out looking like noodles.

Serve squash with meat sauce on top.

Tuesday, February 18, 2014

Stuffed Cabbage Casserole

Here's a healthy and yummy dish I found on pinterest. If you can get through all the prep work (took longer than I like to spend when cooking but that's just me) then it's a pretty easy dish!

Just a few notes: When I made it, I only used one head of cabbage cuz really what am I going to do with the leftover half??

I left out the garlic  (I totally forgot about it), and halved the paprika and cheese (to make it a little healthier). Don't worry about it being too spicy, I couldn't even taste the paprika at all! Next time I will probably do the full amount of paprika.

Also, this would be a great way to use up leftover steamed rice and it would save you time! (Bonus!)

Kaylyn's Stuffed Cabbage Casserole
Serves 10


  • 2 tsp olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped fine
  • 1 tbsp finely minced garlic
  • 1/2 tsp. dried thyme
  • 1 tsp sweet Hungarian Paprika
  • salt and fresh ground black pepper to taste 
  • 1 1/2 heads green cabbage, coarsely chopped
  • 1 can (14.5 oz.) petite dice tomatoes with juice
  • 1 can (15 oz.) tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice 
  • 2 cups low-fat mozzarella cheese 


Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")

Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.

In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.

While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.

Spray casserole dish with non-stick spray and thelayer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot.

Recipe and photo courtesy of

Sunday, February 2, 2014

Jamaican Jerk Pulled Pork Tostadas

I love recipes that I can throw together easily without a lot of ingredients. I came across this one on pinterest and it fit the bill! Oh and it's healthy too!


  • 2-4 pork tenderloins (about 2.5lb total)
  • 1 orange, juiced
  • 2 cup beef broth (I used vegetable broth)
  • 3 Tbsp Jamaican Jerk seasoning
  • 10 corn tortillas
  • 8oz cheese, shredded 
  • Lettuce, tomato, guacamole, sour cream, etc for topping

In a large slow cooker combine broth with orange juice and jerk seasoning. Add pork. Cover and cook on low for 6-10 hours.

When ready, shred pork with two forks on a cutting board and return to juices (I shredded it right in my crock pot so no extra mess!).

In a 425 degree oven, bake corn tortillas on a baking sheet for about 10 minutes or until crispy. Remove.

To assemble, top tostada with pork (allow some of juice to strain off), shredded cheese and desired toppings.

It was delicious and made lots of leftovers for other recipes. Recipe courtesy of

Thursday, January 23, 2014

Pizza Crust- Easy to make!

I use this recipe often.  I make it 1-3 days before I use it.  I put it in the fridge until ready to use.



  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread.(It will cover a full 9x13 cookie sheet) You get two cookie sheet sized pizzas with this recipe. 
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!
I got this recipe from