Saturday, July 31, 2010

Tropical Teriyaki Fish Fillets

Made this wonderful dish tonight! I'm not great at taking pics like Tara and Kathy, b/c I can't wait to eat and to be honest, the last thing on my mind is taking a picture...I just wanna eat...LOL!! Here's the recipe....then I'll add what I changed...

Tropical Teriyaki Fish Fillets

4-6 fillets, your choice (recommended tilapia)
1/3 jar Cookwell & Co. Teriyaki Glaze
3 tbsp Adam's Reserve Southwest Ancho Sear N' Crust
1 package HEB mango pico de gallo
4 tbsp Grapeseed Oil (can use EVVO)
*salt and pepper to taste

1. Rub 1 tbsp grapeseed oil on fish fillets then season with SW Ancho and salt and pepper.
2. Heat skillet on high heat about 2 minutes or until hot but not smoking, add grapeseed oil and after 30 seconds add your fish.
3. Pan sear on each side until done, for tilapia, 2 - 2.5 minutes each side.
4. Once fish is done cooking add teriyaki glaze to pan and top with mango pico. Fish should be served immediately.

**I had this at HEB and it was so wonderful. I did purchase the Ancho seasoning b/c I can use it for other food for baking, grilling...whatever. I cooked everything like the recipe calls, but thought I had some teriyaki glaze at home, and when I started cooking, didn't have any, so I totally omitted #4...instead after I cooked the fish, we topped it with sliced avacado and was soo great. This recipe is so versitile, that's why I love it. I can't wait to make it following the recipe, I know my husband will LOVE it! I served it with rice and broccoli ... soo very yummy! I thought of taking a pic this time, but my fish didn't look I didn't want to embarass myself!!



A big thanks to Christy's Granny Jordan!!!

I found this great recipe over at Christy Jordan's Southern Plate. It's a classic recipe with a unique twist - an addition of ritz cracker crumbs and potato chips! We were in such hurry that we just served it cold! Wouldn't this be perfect by the pool!?!
Granny Jordan’s Chicken Casserole/Salad

1 cooked, cut up chicken
1/2 cup mayo
1 can cream of chicken soup
2 boiled eggs, cut up
3/4 cup celery, diced
onion, diced (I used half of an onion)
1/3 cup cracker crumbs (I omitted these)
Potato Chips
Ritz crackers

Mix chicken, mayo, soup, eggs, celery, onion, and cracker crumbs in a bowl. Spread into an 8×8 pan. Top with crushed potato chips. Bake at 350 for twenty minutes. Serve hot or cold. If cold, serve over bed of lettuce with Ritz crackers.

Sunday, July 25, 2010

Not something new but...

I know there are millions of chocolate chip cookie recipes out there and this is just the same ole one off the back of the Nestle Toll House bag. But, I just had to put the word out! These mini morsels ROCK! You get at little bit of heaven in every bite with these little chocolate chips. I feel with the bigger chocolate chips that sometimes you get more cookie without any of the chocolaty goodness. As you can see in the pics there is little bits of chocolate all over!! We loved them and who doesn't like chocolate??!!

**My little sous chef helping me in the kitchen. Hopefully she'll keep her beautiful, girly figure unlike her mother. ;o)

Original Nestle Toll House Mini Morsel Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups Nestle Toll House Mini morsels
1 cup chopped nuts (optional, we didn't add these)

Preheat oven to 375.

flour, baking soda and salt in small bowl. Beat butter, granulated and brown sugar, and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


The Perfect Corn Salad

Here is another awesome recipe from our bunko friend Heather! She made this at our last bunko gathering with chicken breast and spinach salad and it was so superb that I told her she HAD to give me the recipe "or else!!". ;o) She gladly emailed it over to me and I had a terrific dinner with it and some grilled fish.
I know there are several kind of corn salad recipes out there, what's your favorite?

Heather's Corn Salad

  • 2 cans corn, drained ** Heather had 3 cans of corn in her recipe but I thought 2 were fine!**
  • 1 can black beans, rinsed and drained
  • Fresh Pico de gallo, (as much as you like) I didn't have this on hand so I just chopped up some onion, tomato, garlic, 1 jalapeno, and cilantro.
  • add more cilantro if you'd like...I'm not a very big cilantro fan so I didn't add a whole lot!
  • Balsamic vinaigrette dressing (recipe below)...don't add too much!
Mix everything together and refrigerate overnight or at least a couple of hours.

Balsamic Vinaigrette

  • 1/4 cup Balsamic vinaigrette
  • 1/4 cup cider vinegar
  • 1/4 cup white cooking wine
  • 2 Tbsp. sugar
  • 1 Tbsp. Fresh rosemary
  • 1 tsp. ground cumin
Mix together and pour over salad


Thursday, July 22, 2010

Another Go-To Meal...

This is a true family favorite for all in our house! I found it forever ago at Real Mom Kitchen and it quickly became a go-to meal for us! This is a perfect recipe to use when you have no time to spend in the kitchen!
Enchilada Style Burritos

8 frozen prepared beef and bean burritos
2 Tbs butter
3 Tbs flour
1-1/4 cups water
1 can (8 oz.) tomato sauce
1-1/2 tsp chili powder
1 tsp beef bouillon granules
3/4 tsp ground cumin
2 cups (8 oz.) shredded Mexican Cheddar

Place frozen burritos in a greased 9x13-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened. Pour over the burritos. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Add any additional toppings that you desire.

Wednesday, July 21, 2010

I'm baacckkk!!!

I have been out of the loop for awhile...really there are no excuses. I did however try to come back, but I think Kathy and Tara locked me out...I couldn't post anything! LOL! Let me grab my recipes and I'll be back with some posts...however, mine do not come with pics, YET!!! Plus I just figured out how to blog a faster way on my computer, and I need to make sure it works :) !! SOOO great to be back!!


Blueberry Buckle

The moment I saw this over at Lynda's Recipe Box I knew I just had to make this! I wasn't too sure how my husband and kiddos would take to it but let me tell you...They LOVED it! My husband immediately put a huge scoop of ice cream on top while it was still hot and devoured it! I hope there's still some left for breakfast in the morning! Let me know if you try it!

For the cake-
2 cups of cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons (2 ounces) of unsalted butter, room temperature
3/4 cup sugar
1 large egg
1/2 cup milk- I've used whole and 2%, both with good results
3 cups of fresh blueberries
For the topping-
1/2 cup sugar
1/3 cup cake flour
1/2 teaspoon cinnamon
4 tablespoons butter, chilled- 2 ounces
Preheat the oven to 375 degrees. Spray a 9x9 inch glass baking dish with cooking spray.
In a medium bowl whisk together the flour, salt, baking powder and ground nutmeg. Set aside.
In a large bowl, beat the softened butter and the sugar together until creamy and fluffy. Add the egg and beat well. Add 1/3 of the flour mixture and 1/3 of the milk, and beat until incorporated. Repeat until the ingredients are combined. Gently stir in the blueberries and pour cake mixture into the prepared pan.
For the topping:
In a small bowl combine the sugar, flour and cinnamon. Add the cold butter in chunks, and mix with a fork or pastry blender until there is a crumb-like mixture. Sprinkle the sugar mixture over the cake. Bake on the middle rack of the oven for about 35 minutes, or until golden. I tested with a tooth pick and my cake took about 45 minutes. Cool 10 minutes before serving.

Sunday, July 18, 2010

Bar-b-Que Pulled Pork Sandwiches

I know there are a lot of BBQ pork recipes out there but this one is my tried and true that I run to every time. I use McCormick's BBQ Pulled Pork Slow Cooker seasoning packet. All you need is ketchup, vinegar and brown sugar...which most of us already all have in our pantries. Mix up the ingredients, add to slow cooker with your pork roast and cook!! It's as easy at that...just throw everything in the crock-pot in the morning and have delicious pulled pork sandwiches later on for dinner! McCormick has several different Slow Cooker seasoning packs like these. Has anyone ever tried any of the other ones? They all look wonderful. This was a great ending to a wonderful day at the pool! Definitely a super easy dinner!!! Enjoy!

Tuesday, July 13, 2010

New Quiche Recipe...

I got this wonderful recipe from myrecipes, which is from Southern Living - and let me tell you this has "Southern" written all over it!!!!!! The crust is the best part which will remind you of a classic Southern cheese wafer! This is perfect for brunch, or for dinner with soup and salad!

Chicken-Pecan Quiche

1 cup flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
1/4 cup minced onion
3 drops of hot sauce
1/4 cup pecan halves

Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350° for 12 minutes. Cool completely. Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.

Thursday, July 8, 2010

Summer Snackin' with the Kids...

Okay, this photo was taken way back during the spring, but who says you can't use a bunny plate in the summertime?! And this cute little cookie is good year round!!! It's also very easy so the kids can help out, if you can get them inside. I love to make fruit dip for our strawberries and decided that it would be a good combination with sugar cookies. This kid snack was a BIG hit - even with the adults!!!

Strawberry Shortcut Cookies

Fruit Dip
1 (8oz) pkg cream cheese, softened
1 (7oz) jar marshmallow creme

Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. Store leftover dip in refrigerator.

Sugar Cookies - make according to directions or your favorite recipe.
Strawberries - Rinse, hull, and slice strawberries.

Once cookies have cooled, layer them with the fruit dip and top them off with your strawberries!

Tuesday, July 6, 2010

The BEST summer dessert!

I found this recipe a few years ago on Allrecipes and have been in love with it ever since! This is one of my all time favorite desserts. The crunchy,sweet & salty layer of the pretzel bottom pairs up perfectly with the strawberry-cheesecake layer! Definitely add this to your summer time desserts. It will not be a disappointment!

Strawberry Pretzel Bliss


  • 1 1/2 cups crushed pretzels
  • 4 1/2 tablespoons white sugar
  • 3/4 cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored gelatin
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries

  1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
  2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
  3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until may want the jello to thicken up a little in the fridge before pouring it over the next layer that way the layers won't bleed together. Pour jello mixture over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.