Southwest Chicken Cups

We love finger foods. And the kids are a sucker for tacos. These cups are easy to assemble and extremely tasty! 

Southwest Chicken Cups:

2lbs of ground chicken

1 can of corn (drained)

1 can of black beans (drained and rinsed)

1 can Rotel (drained)

1 package of taco seasoning 

1/2 package of wonton wrappers

Cheese for topping

Directions:

Preheat oven to 350. Prepare a muffin tin with wrappers. I use two in each cup, with the corners overlapping in the bottom of the cup. 

Brown ground chicken. Add in beans, corn and Rotel. Do not drain any of the liquid. Add in taco seasoning. Bring to a low boil and reduce heat to simmer for about 5 minutes. 

Fill Cups with filling and top with cheese. Bake at 350 degrees for 15 minutes. Top with your favorites like sour cream and salsa. A variation of our favorite food…tacos!! 

Christmas Popcorn

Christmas is my favorite holiday. I love the lights, the sound of snow falling, the smell of the evergreen trees, and the joy my children have for the holiday. For our traditional viewing of “How The Grinch Stole Christmas”, I made Christmas popcorn. This is a very easy recipe and can whipped up very quickly. Here is a very basic recipe that can be easily modified for your family. 


Ingredients:

5 cups of popped popcorn

1 bag of red and green M&Ms 

1 bag of mini marshmallows

1 bag of chocolate covered pretzels Christmas trees
Directions: 

Pop your popcorn. I do mine on the stove in a popcorn pan. However, lightly buttered microwaveable popcorn works as well. Mix all ingredients into a large brown bag and serve. 

Very easy yet a fun treat for your holiday movies. This time of year is stressful enough, the treats you have with your family shouldn’t be. 

Merry Christmas!

Pork Green Chili

Fall is in the air….well somewhere else anyways. This is Florida after all. But, here in the south it is football season. One of my favorite meals is green chili. You can serve it over rice or burritos or whatever else you desire! This recipe is easy and very flavorful! Spice it up or tone it down depending on your taste.


Pork Green Chili:

Ingredients:

2lbs boneless pork roast cut into chunks

Cilantro (I use dried and add as much as needed for flavor)

2-1/2 cups Chicken Stock

2 cans diced green chilies 

4 garlic cloves crushed

1/2 onion chopped

1 jalapeño (more if you want more kick)

1 tsp cumin

1 tsp pepper

1 package of Green Chili Enchilada Sauce

2 tbsp oil

2 tbsp flour

Directions: 

Heat oil in medium-high heat. in large pot. Sautée onions, garlic, and jalapeños until onions are opaque and jalapeños are tender. Add pork roast, season with pepper, cilantro, and pepper, and cook until browned. Add chicken stock, green chilies and flour. Mix well. Bring to a boil. Then reduce to low heat and simmer for 2 hours. 30 minutes before serving, add sauce. Mix and continue to simmer for an additional 30 mins. 

Serve! We had ours over rice but it’s great over bean and cheese burritos as well!

Mermaid Water

I love birthdays. I really love summer birthdays. Especially mine! I like to create a new alcoholic beverage for all the adults at my parties. This year was Mermaid Water. Because those that know me, know I’m part mermaid. 😉 This drink made a nice size pitcher and even those who don’t really drink (like my mom) even found it to be refreshing. We enjoyed ours lounging by the pool. 


Mermaid Water

Ingredients:

3 shots of Spiced Rum

3 shots of Coconut Rum

3 shots of Blue Curaçao

1 bottle of Pineapple Juice

3 limes, sliced 

1 lime juiced

Ice

Directions:

Place a half the sliced limes along the bottom of the pitcher. Full halfway with ice. Add the shots of both spiced and coconut rum. Add 3/4 of the bottle of pineapple juice. Add the juice from the limes. Top with remaining pineapple juice. Add three shots of the Blue Curaçao. Garnish glasses with limes, add ice and serve! 

You can always adjust the amount of alcohol and pineapple juice to fit your taste. As always, drink responsibly! 🍹 Cheers!! 

Next drink up will be my newest favorite: Dirty Shirley Temple!

Bacon Wrapped Hotdogs

It’s summer!! Well at least in Florida. And summer means drinks and barbecuing and fun outside. 

To kick off summer I made bacon wrapped hotdogs stuffed with cheese. The bacon made a great wrap but requires constant watch on the grill. To round out the meal I made myself a Dirty Shirley Templr. Because hey, sun’s out so the rum’s out. 

Bacon Wrapped Hotdogs stuffed w/cheese

Ingredients:

Package of bacon

Package of hotdogs

String cheese

Directions:

Slice string cheese into strips. Slice a slit into the hotdog. Place cheese into slit. Wrap with bacon. Secure with toothpick.

Heat up grill. Turn heat to lowest setting. Place hotdogs onto the grill. Check on hotdogs every few minutes to prevent burning. Rotate as needed.
And serve with your favorite alcohol! Or any drink of your choice 🙂
Enjoy and happy grilling!

Tater Tot Breakfast Cups

It was a rough day of being sick, and the last thing I wanted to do was cook. This meal is not only easy, but simple enough I could enlist my kids to help. Bacon, eggs, cheese and tater tots; the perfect breakfast for dinner combination!


Tater Tot Breakfast Cups

Ingredients:

36 Frozen tater tots

12 eggs

1 package of bacon

Cheese

Directions:

Preheat oven to 350 degrees. Prepare muffin tin by spraying with non-stick spray. 

Cook bacon in skillet until desired crispness. Chop into small pieces. 

Place 3 tater tots per muffin cup. Crack one egg over each cup. Season with salt and pepper. Top with bacon and cheese. 

Bake for 25 minutes, or until eggs are cooked through. Run a knife around the edges to loosen. Serve warm! Top with salsa or eat on their own. Enjoy!!

Zucchini Corn Chicken Fritters

It takes a little creative thinking to get my kids to eat certain veggies. Zucchini is one of those veggies. So, since I know they love ground chicken patties and corn, I mixed them all together with a little bit of shredded zucchini and they gobbled them up! Best part, they had no idea here was any green veggies in them! 


Zucchini Corn Chicken Fritters

Ingredients:

1 zucchini; shredded and drained of Ezra water

1/2 can of corn; drained

1lb of ground chicken

1 handful of Monterey Jack cheese

1 egg; whisked

1/2 cup of bread crumbs

1 tsp of pepper

1 tsp of garlic powder

1 tsp of dried minced onions

Directions:

Preheat 1 tbsp of oil in a skillet to medium heat. Shred zucchini and press out any excess water. Place into medium bowl. Drain can of corn and add half to the zucchini. Add ground chicken, cheese, egg, bread crumbs and spices. Mix well with hands.

Form into parties and place into the heated oil. Cook for about 3-4 minutes on each side, until chicken is cooked through. Continue with the rest of the chicken mixture. Top with extra cheese. 

Enjoy! 🙂

One Pot Cabbage Roll Casserole 

I love cabbage. I like the versatility of the vegetable, the crunchiness, and the low calories. Sautéed, roasted, boiled, or raw, it’s a great addition to your menu. 

This recipe takes the tastiness of the cabbage roll with the convienence of one pot cooking. 

  
One Pot Cabbage Roll:

1lb hamburger

1/2 head of cabbage, chopped

1 can diced tomatoes, undrained

1 cup of rice

1 cup of water

Directions:

Brown hamburger in a large skillet. Drain and return to pot. Add in chopped cabbage, tomatoes with juices, rice, and water. (For mine I cooked the rice separately and added rice to my kids bowls to keep mine low-carb.) Bring to a boil. Reduce heat, cover, and simmer until cabbage is tender and rice is cooked. 

Spoon into bowls and top with cheese! Enjoy a filling, lower calorie meal! 

 

Teriyaki Meatballs

On busy weeknights, it nice to have a great tasting meal that is won’t take tons of time or ingredients to make. I make meatballs using ground beef, ground chicken or ground pork depending on the style of meal. These meatballs are so easy to whip up and can be used with a variety of sauces.

For this particular meal, I used ground pork, teriyaki sauce and pineapples for tasty sweet treat. This goes great with fried rice, steamed rice, or I served ours with sauteed cabbage for a lighter meal.

   

  

Teriyaki Meatballs:

1lb. ground pork

1 egg

1/2 cup panko or bread crumbs

1 tbsp garlic powder

1 tbsp minced onions

Salt and Pepper to taste

Teriyaki Sauce

1 tbsp corn starch

1 can of drained pineapple tidbits

 

Directions:

Heat 1 tbsp oil in a skillet on medium heat. Mix ground pork, egg, bread crumbs, garlic, onions and salt and pepper until incorporated. Make into little balls. It will be a little sticky, but that is okay. Place into heated skillet, letting brown on each side. Add pineapple.

Mix cornstarch with enough hot water to make a paste. Mix with teriyaki sauce ( I used half a bottle). Add mix to the meatballs and heat on high heat until boiling. Reduce to simmer, allowing sauce to thicken.

Serve over rice or with your choice of veggie. Enjoy!

 

Around the Dinner Table

  
Life moves so fast these days. In the age of fast food and smart phones, we neglect the most simple pleasures we have in this life. Julia Child summed it up perfectly. Sharing a meal with those you love is a delight. Despite the craziness and those relatives you don’t really care to see, something happens the moment everyone is gathered at the table. Life pauses for just a moment. Take a deep breath, and a sip of wine, and take stock of what is set before you. 

Sharing a meal is the most intimate expression of love without any strings attached. Confessions are made, plans are set in motion, love is declared and life is celebrated all over a meal shared together. 

Today, being the day we give thanks, take a small amount of time away from the TV, smart phones and distractions. Look around your table and really take the moment in. Indulge in life’s most simple pleasure; sharing a meal with those who really matter. (I know this repetitive but sometimes we needed to be reminded.)

Give thanks that not only do you have a meal set before you, but that you have someone to share it with. Because deep down, we all need the love and support of those we love. Take nothing for granted and in all things, give thanks.