I have been so slack on Fridays lately. So sorry - life has just been CRAZY!! Of course, probably like your own life, I barely have any free time until the new year.
Instead of sharing a recipe with you this week, in keeping with the Christmas spirit, I want to tell you about something really cool that would make a great Christmas (or wedding or birthday) gift for someone who loves cooking or even collecting cookbooks. I love both, so this was perfect for me: a Tastebook. My friends at Swamp Gravy gave me a Tastebook for a wedding present a few years ago. I love it so much! What is a tastebook? Well, it's basically a cookbook with all your own recipes in it. You can create the cover and all of the pages on the inside. Each page is a recipe, with ingredients, directions and you can even include your own special notes and pictures. The pages are printed on heavy cardstock and mailed to you with the holes in them so that you can add them to your book. My friends bough a package that included 50 recipes, but since they only used about 25 pages for recipes, I have been able to make my own pages with the remaining 25 for free. Check out their website and if you're interested and want to know more, leave me a comment and I can invite you to use my book online.
I hope you all have a fabulous weekend. I am excited about the Alabama-Florida football game this weekend. I wish I could be in Atlanta cheering on the Tide, but I'll be there in spirit. ROLL TIDE!!!
Friday, December 4, 2009
Monday, November 23, 2009
A Much Needed Break & the Most Awesome Chili EVER
Well, it's the week of Thanksgiving. First of all, I am thankful to finally have some time off. For two weeks straight, I worked over 50 hours a week, 13 days without a break. I need some time to relax and I am hoping for that this week. My sister is here with her two youngest kids, so I probably won't get to rest entirely, but a break from the office is definitely welcomed.
While I'm not at my "job," I am working on a few projects. The Barefoot Belle is hard at work creating Christmas cards, recipe cards and invitations for people. I am thankful that people are trusting me with some of the big moments in their lives. I am also working on a few Christmas presents for our family (more to come later). Let's just say Jarrett's awesome calendar last year was a big hit and someone will get a repeat.
I missed Foodie Friday...again. But I have been dying to share a recipe and now it's cold enough to do so. It has a story behind it, so here goes - when I worked in Alabama, I was placed with the meanest man in the office. Apparently, before me, no student could get along with him. He was mean, but I stuck it out and gave it back to him everytime. My first semester, he made me clean out his entire office, which hadn't been done in years! And everyday, I'd go in with a smile, tell him he should be nice, and would talk his ear off. Well, turns out, I love him! And he loves me! We got really close and everyone else was amazed by our relationship. When I graduated, he gave me a crock pot and his famous chili recipe. I was sworn to secrecy until recent, but I've been given permission to share. I know some of the things sound weird, but try it. It really is the best chili ever!
Roots' Chili
INGREDIENTS
2 lbs. Ground Turkey (or beef)
1 chopped onion
2 packages Rach Dressing mix
2 packages Taco Seasoning
2 big cans Stewed Tomatoes
2 cans White Corn
2-3 c. Water
16 oz can Black Beans (don’t drain)
16 oz can Pinto Beans (don’t drain)
16 oz can Mexican Chili Beans (don’t drain)
DIRECTIONS
Brown meat and onions
Dump everything into a crockpot and simmer for a few hours. ENJOY!
While I'm not at my "job," I am working on a few projects. The Barefoot Belle is hard at work creating Christmas cards, recipe cards and invitations for people. I am thankful that people are trusting me with some of the big moments in their lives. I am also working on a few Christmas presents for our family (more to come later). Let's just say Jarrett's awesome calendar last year was a big hit and someone will get a repeat.
I missed Foodie Friday...again. But I have been dying to share a recipe and now it's cold enough to do so. It has a story behind it, so here goes - when I worked in Alabama, I was placed with the meanest man in the office. Apparently, before me, no student could get along with him. He was mean, but I stuck it out and gave it back to him everytime. My first semester, he made me clean out his entire office, which hadn't been done in years! And everyday, I'd go in with a smile, tell him he should be nice, and would talk his ear off. Well, turns out, I love him! And he loves me! We got really close and everyone else was amazed by our relationship. When I graduated, he gave me a crock pot and his famous chili recipe. I was sworn to secrecy until recent, but I've been given permission to share. I know some of the things sound weird, but try it. It really is the best chili ever!
Roots' Chili
INGREDIENTS
2 lbs. Ground Turkey (or beef)
1 chopped onion
2 packages Rach Dressing mix
2 packages Taco Seasoning
2 big cans Stewed Tomatoes
2 cans White Corn
2-3 c. Water
16 oz can Black Beans (don’t drain)
16 oz can Pinto Beans (don’t drain)
16 oz can Mexican Chili Beans (don’t drain)
DIRECTIONS
Brown meat and onions
Dump everything into a crockpot and simmer for a few hours. ENJOY!
Saturday, October 24, 2009
Fun Stuff
I have had such a crazy week. When Bass Tournaments are in town, you can never tell what will happen and what's going on. Mix that with Fair planning and it makes for a crazy, busy time!
Well, I missed Foodie Friday again - sorry for those that enjoy it. I wanted to share something though. I am very excited about my new recipe cards! I made them for my Etsy shop: http://www.barefootbelledesigns.etsy.com/ They cost $8.00 and you will get the digital file and will be able to print as many as you want for as long as you want. They are great for a wedding present or birthday present. You can print some for the person and also give them the digital file to continue to print them. Most of them are also customizable so you can match them to your kitchen colors.
Well, I missed Foodie Friday again - sorry for those that enjoy it. I wanted to share something though. I am very excited about my new recipe cards! I made them for my Etsy shop: http://www.barefootbelledesigns.etsy.com/ They cost $8.00 and you will get the digital file and will be able to print as many as you want for as long as you want. They are great for a wedding present or birthday present. You can print some for the person and also give them the digital file to continue to print them. Most of them are also customizable so you can match them to your kitchen colors.
Here are a few of my designs, but I am working on some more, so be sure to check back.
Saturday, October 17, 2009
Worst. Day. Ever.
Yesterday was literally the worst day I've ever had. Everything that could go wrong, did. I won't go into it, because a few of it involves work and I don't think it's appropriate to put that out here, but just know that nothing at all went right...until I got home and got to see Jarrett anyway. He always makes me feel better. He even took me out to try a new restaurant in Thomasville called Jonah's. It was amazing. Bascially, it's like Bonefish for 1/2 the price. We both ate, including desert for $30. I'm just dying to go back. I am not a fan of grits, but they made the best grits I've ever put in my mouth. My favorite part of the meal was the pumpkin cheesecake. I stuffed my face and couldn't move when I got home, but I was happy then!
I love pumpkin stuff this time of year. I always stock up on canned pumpkin so I can make stuff with it. A lot of stuff with pumpkin involves baking, which I am not very fond of doing, but I do sometimes, just so I can eat it! One of my favorite things with pumpkin is Pumpkin Dip. It's soo good! The first time I ever tried pumpkin dip was about two years ago at my aunt's house on Thanksgiving Day. My cousin had made it and we were all dipping Ginger Snaps in it and snacking before lunch. My sister from Atlanta was down for Thanksgiving, and her son Jack, who was about two at the time, LOVED the pumpkin dip. Now, Jack was 10 lbs. when he was born and he's always been a big boy (he's four now). He's not fat, just stout. He's also the cutest thing I've ever seen, both looks and personality. The kid cracks me up all the time! Anyway, Jack ate about 20 cookies that he had dipped in the pumpkin dip. Finally, his mom said, "Jack, that's your last cookie. No more, you'll ruin lunch." So Jack says, "Okay." A few minutes later, we look over, and there's Jack, still with his last cookie, dipping it into the dip, licking it all off, and dipping again! That was so cute - and that's a smart kid!
If you haven't tried pumpkin dip, here's the recipe. There's actually a couple of ways you can make it, so I'll tell you both.
Pumpkin Dip 1 (This is the one I use)
Ingredients
1 large jar of Marshmallow Cream
1 (15 oz) can solid pack Pumpkin
2 tbsp ground cinnamon
Directions
Mix all ingredients together, cover and store in refrigerator until chilled
My sister says you can substitute coolwhip for the marshmallow cream above and it's great. I've never tried it, but she's a good cook, so I trust her. Try that if you want something low fat.
Pumpkin Dip 2
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
I love pumpkin stuff this time of year. I always stock up on canned pumpkin so I can make stuff with it. A lot of stuff with pumpkin involves baking, which I am not very fond of doing, but I do sometimes, just so I can eat it! One of my favorite things with pumpkin is Pumpkin Dip. It's soo good! The first time I ever tried pumpkin dip was about two years ago at my aunt's house on Thanksgiving Day. My cousin had made it and we were all dipping Ginger Snaps in it and snacking before lunch. My sister from Atlanta was down for Thanksgiving, and her son Jack, who was about two at the time, LOVED the pumpkin dip. Now, Jack was 10 lbs. when he was born and he's always been a big boy (he's four now). He's not fat, just stout. He's also the cutest thing I've ever seen, both looks and personality. The kid cracks me up all the time! Anyway, Jack ate about 20 cookies that he had dipped in the pumpkin dip. Finally, his mom said, "Jack, that's your last cookie. No more, you'll ruin lunch." So Jack says, "Okay." A few minutes later, we look over, and there's Jack, still with his last cookie, dipping it into the dip, licking it all off, and dipping again! That was so cute - and that's a smart kid!
If you haven't tried pumpkin dip, here's the recipe. There's actually a couple of ways you can make it, so I'll tell you both.
Pumpkin Dip 1 (This is the one I use)
Ingredients
1 large jar of Marshmallow Cream
1 (15 oz) can solid pack Pumpkin
2 tbsp ground cinnamon
Directions
Mix all ingredients together, cover and store in refrigerator until chilled
My sister says you can substitute coolwhip for the marshmallow cream above and it's great. I've never tried it, but she's a good cook, so I trust her. Try that if you want something low fat.
Pumpkin Dip 2
Ingredients
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
Directions
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.
Saturday, October 10, 2009
A Little Late
I have had such a busy week! I haven't had time to do hardly anything, updating the blog, being one. So, since I skipped Foodie Friday yesterday, I will try to make up for it now.
I bought a new cookbook called "Super Suppers," by Judie Byrd and I really like it. It gives recipes and also tells you at what point you can freeze the recipes so that you can prepare ahead of time. I think it's great that she gives that tip on each of the recipes so that you can have things for days when you don't have much time. It's also great for husbands who can't cook (like mine!) because most you just defrost and throw them in the oven or in a pot. Also, she reccommends sides, that are also recipes in the book, to go along with each entree. Here's a couple of recipes that I tried this week that turned out pretty good. Of course, as always - I never completely follow recipes, so I put my blurbs along with it.
FIRE STATION CHICKEN
Ingredients:
3-3 1/2 lbs chicken, cut into 8 pieces (I just used drumsticks)
28 oz. bottle of smoky BBQ sauce (make sure you get thick sauce, Budweiser sauce was great!)
16 oz. can pinapple chunks, undrained
2 cups chopped onion
2 cups chopped bell pepper (I left this out)
1 tsp. seeded and chopped jalapeno pepper (to taste, optional)
Directions:
1. Add all ingredients to a 4-6 quart dutch oven (or stock pot).
2. Bring to boiling over medium-high heat. Turn heat to medium-low. Cover and simmer about 1 hour or until chicken is no longer pink.
FREEZE AHEAD: Place all ingredients in a freezer bag up to 2 months. Defrost completely in refrigerator and continue according to step 2.
An FYI on this: There's a lot of liquid left in this recipe. If you are making this, I would suggest serving it with rice so that you don't have to waste all the liquid.
AMISH CHICKEN AND RICE
Ingredients:
11/2 cups uncooked long grain white rice (uncooked)
103/4 oz. can condensed cream of mushroom soup (I used cream of chicken)
103/4 oz. can condensed cream of celery coup
1 cup chicken broth
4 chicken breast halves (you can also use drumsticks here)
1 cup dry white wine (or substitute more chicken broth)
1 envelope dry onion soup mix
Directions:
1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray (don't skip this or the rice will stick)
2. In a bowl, stir together uncooked rive, soups and chicken brother. Transfer to baking dish. Arrange chicken breasts on top of the rice mixture; pour wine (or stock) over all. Sprinkle evenly with soup mix.
3. Bake, covered for about 11/2 hours or until chicken is no longer pink.
FREEZE AHEAD DIRECTIONS: Prepare through step 2. Cover with plastic wrap and foil. Freeze up to 2 months. Thaw completely in the refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to step 3.
I really enjoyed each of these and hope you will too. If you try them, let me know what you think!
On another note - I've started a blog for my design business and also an etsy shop. So visit me if you get a chance. And if you need any cards or anything of the sort, please let me know!
Blog: http://www.barefootbelledesigns.blogspot.com/
Etsy: http://www.barefootbelledesigns.etsy.com/
I bought a new cookbook called "Super Suppers," by Judie Byrd and I really like it. It gives recipes and also tells you at what point you can freeze the recipes so that you can prepare ahead of time. I think it's great that she gives that tip on each of the recipes so that you can have things for days when you don't have much time. It's also great for husbands who can't cook (like mine!) because most you just defrost and throw them in the oven or in a pot. Also, she reccommends sides, that are also recipes in the book, to go along with each entree. Here's a couple of recipes that I tried this week that turned out pretty good. Of course, as always - I never completely follow recipes, so I put my blurbs along with it.
FIRE STATION CHICKEN
Ingredients:
3-3 1/2 lbs chicken, cut into 8 pieces (I just used drumsticks)
28 oz. bottle of smoky BBQ sauce (make sure you get thick sauce, Budweiser sauce was great!)
16 oz. can pinapple chunks, undrained
2 cups chopped onion
2 cups chopped bell pepper (I left this out)
1 tsp. seeded and chopped jalapeno pepper (to taste, optional)
Directions:
1. Add all ingredients to a 4-6 quart dutch oven (or stock pot).
2. Bring to boiling over medium-high heat. Turn heat to medium-low. Cover and simmer about 1 hour or until chicken is no longer pink.
FREEZE AHEAD: Place all ingredients in a freezer bag up to 2 months. Defrost completely in refrigerator and continue according to step 2.
An FYI on this: There's a lot of liquid left in this recipe. If you are making this, I would suggest serving it with rice so that you don't have to waste all the liquid.
AMISH CHICKEN AND RICE
Ingredients:
11/2 cups uncooked long grain white rice (uncooked)
103/4 oz. can condensed cream of mushroom soup (I used cream of chicken)
103/4 oz. can condensed cream of celery coup
1 cup chicken broth
4 chicken breast halves (you can also use drumsticks here)
1 cup dry white wine (or substitute more chicken broth)
1 envelope dry onion soup mix
Directions:
1. Preheat oven to 350. Coat a 13x9 baking dish with cooking spray (don't skip this or the rice will stick)
2. In a bowl, stir together uncooked rive, soups and chicken brother. Transfer to baking dish. Arrange chicken breasts on top of the rice mixture; pour wine (or stock) over all. Sprinkle evenly with soup mix.
3. Bake, covered for about 11/2 hours or until chicken is no longer pink.
FREEZE AHEAD DIRECTIONS: Prepare through step 2. Cover with plastic wrap and foil. Freeze up to 2 months. Thaw completely in the refrigerator. Preheat oven. Remove plastic wrap and foil and continue according to step 3.
I really enjoyed each of these and hope you will too. If you try them, let me know what you think!
On another note - I've started a blog for my design business and also an etsy shop. So visit me if you get a chance. And if you need any cards or anything of the sort, please let me know!
Blog: http://www.barefootbelledesigns.blogspot.com/
Etsy: http://www.barefootbelledesigns.etsy.com/
Friday, October 2, 2009
A New Favorite
During the first four months we were married, I never made the same thing twice. Now, I do make repeats, especially since there's so much that we both like, but I do try to make at least one or two new things each week.
Yes, I'm a nerd. I read cookbooks for fun and think no person can have too many cookbooks! Strangely, I do not really follow recipes though. I get ideas from the books and then just add to or take away from recipes that look good. I like to give everything my own little kick!
This week, I made Onion Mac, which turned out great! Jarrett says it's one of his top five favorite things that I make. I liked it a lot too! I love tomatoes and really love pasta (I could eat it everyday). We both also really like onions. It all came together in this recipe. Enjoy!
ONION MAC
Ingredients:
½ lbs. ground turkey
1 clove garlic, minced
1 small onion, diced
1 env. onion soup mix
1 tbsp. flour
1-8 oz. can tomato sauce
1-14 oz. can diced tomatoes
2 c. elbow macaroni (or shells)
Some shredded cheddar cheese (for the top)
Directions:
1. Preheat oven to 400°
2. Bring a pot of water to a boil and add pasta. Cook to al dente.
3. While to pasta is cooking, brown the turkey and garlic and drain. Add onions and cook until soft.
4. Add soup, flour, tomatoes and tomato sauce. Simmer, covered for 5 minutes. Stir in meat and pasta.
5. Put into a casserole dish (I keep mine in my skillet because it’s oven safe) and top with cheese.
6. Bake for 15-20 until cheese is melted and bubbly.
Try it and let me know what you think. It's so good!
Yes, I'm a nerd. I read cookbooks for fun and think no person can have too many cookbooks! Strangely, I do not really follow recipes though. I get ideas from the books and then just add to or take away from recipes that look good. I like to give everything my own little kick!
This week, I made Onion Mac, which turned out great! Jarrett says it's one of his top five favorite things that I make. I liked it a lot too! I love tomatoes and really love pasta (I could eat it everyday). We both also really like onions. It all came together in this recipe. Enjoy!
ONION MAC
Ingredients:
½ lbs. ground turkey
1 clove garlic, minced
1 small onion, diced
1 env. onion soup mix
1 tbsp. flour
1-8 oz. can tomato sauce
1-14 oz. can diced tomatoes
2 c. elbow macaroni (or shells)
Some shredded cheddar cheese (for the top)
Directions:
1. Preheat oven to 400°
2. Bring a pot of water to a boil and add pasta. Cook to al dente.
3. While to pasta is cooking, brown the turkey and garlic and drain. Add onions and cook until soft.
4. Add soup, flour, tomatoes and tomato sauce. Simmer, covered for 5 minutes. Stir in meat and pasta.
5. Put into a casserole dish (I keep mine in my skillet because it’s oven safe) and top with cheese.
6. Bake for 15-20 until cheese is melted and bubbly.
Try it and let me know what you think. It's so good!
Friday, September 25, 2009
Football Parties
Fall means football, which also means get togethers to watch the football games. It seems like almost every weekend, we are having a party to watch "the game." For me, this means Alabama, for Jarrett "the game" means Florida State, and for all of our other friends, it means Georgia. We somehow work it out. Probably because none of our teams hate each other, so everyone's willing to watch each other's games. We did once have a Gator intruder...that didn't turn out so well. She never came back!!
As I've mentioned before, I DO NOT BAKE! So my favorite things to put together on football weekends are dips and snacks. My absolute favorite dip ever is Pizza Dip. Everyone loves it and everyone expects it now when they come over. The pizza dip actually has an interesting story behind it. My 10th grade French teacher made it for my class one day. I asked her for the recipe and she gave it to me, but I misplaced it. I tried to find the recipe for the longest time. I searched websites, tried to email my teacher (who had retired by then), and looked through all my mom's cookbooks and recipes. Then, I got "The Best of Bainbridge" cookbook for a wedding present (this was eight years later, mind you). I was reading through it and there it was - PIZZA DIP! I couldn't believe it. Turns out, one of my classmates had also gotten the recipe, saved it and submitted it to be put in the cookbook. I was so excited and have been making it all the time, ever since. Try it, you'll like it!
PIZZA DIP
Ingredients:
8 oz. Cream Cheese (softened)
1 jar Pizza Sauce
1 pkg. Turkey Pepperoni(or regular)
1 sm. can Black Olives, chopped (optional)
1 pkg. Mozzarella or Pizza Blend Cheese
Directions:
1. Preheat oven to 350°
2. Spread cream cheese on bottom of a small baking dish.
3. Pour pizza sauce over cheese, then add pepperoni and olives. Top with cheese.
4. Bake for 30 minutes or until cheese is brown and bubbly
5. Serve with tortilla chips or toasted bread.
Check back next Friday for another Foodie Friday!
Okay, on another note, I created my own blog background...what do you think? I am working on it until I perfect it.
Hope y'all have a fabulous weeked! ROLL TIDE!
As I've mentioned before, I DO NOT BAKE! So my favorite things to put together on football weekends are dips and snacks. My absolute favorite dip ever is Pizza Dip. Everyone loves it and everyone expects it now when they come over. The pizza dip actually has an interesting story behind it. My 10th grade French teacher made it for my class one day. I asked her for the recipe and she gave it to me, but I misplaced it. I tried to find the recipe for the longest time. I searched websites, tried to email my teacher (who had retired by then), and looked through all my mom's cookbooks and recipes. Then, I got "The Best of Bainbridge" cookbook for a wedding present (this was eight years later, mind you). I was reading through it and there it was - PIZZA DIP! I couldn't believe it. Turns out, one of my classmates had also gotten the recipe, saved it and submitted it to be put in the cookbook. I was so excited and have been making it all the time, ever since. Try it, you'll like it!
PIZZA DIP
Ingredients:
8 oz. Cream Cheese (softened)
1 jar Pizza Sauce
1 pkg. Turkey Pepperoni(or regular)
1 sm. can Black Olives, chopped (optional)
1 pkg. Mozzarella or Pizza Blend Cheese
Directions:
1. Preheat oven to 350°
2. Spread cream cheese on bottom of a small baking dish.
3. Pour pizza sauce over cheese, then add pepperoni and olives. Top with cheese.
4. Bake for 30 minutes or until cheese is brown and bubbly
5. Serve with tortilla chips or toasted bread.
Check back next Friday for another Foodie Friday!
Okay, on another note, I created my own blog background...what do you think? I am working on it until I perfect it.
Hope y'all have a fabulous weeked! ROLL TIDE!
Friday, September 18, 2009
T.G.I.F.
I don't know about you, but it's been such a long week for me. I am so happy to see Friday! It hasn't been a bad week, but a weird one that seems to drag on and on! I am looking forward to tomorrow and getting to watch the Tide take on North Texas!
Even though it's been a weird week, it's been a good week for food! On Monday, we had Chicken Spaghetti, which I love but haven't eaten in a while. Tuesday I made something new called Biscuit Casserole that may be one of the best things I've ever eaten! Last night, I made Nachos with homemade tortilla chips. Since I can't decide which to share, I think I'll share them all. Let me know if you try any of them and which you like!
Easy Chicken Spaghetti
Ingredients:
1 lb. rigatoni pasta, cooked
4 chicken breasts, cooked and cubed
1 can each of cream of chicken soup, cream of celery soup and cream of mushroom soup
8 oz. sour cream
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Combine all ingredients and top with cheese.
3. Bake for 30 minutes or until cheese is melted and bubbly.
Supper Sandwich
Ingredients:
1 recipe for biscuits
1 lb. ground turkey (or beef)
1 onion, chopped
1 can mushrooms
8 oz. sour cream
1 egg, beaten
1 can Rotel tomatoes
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Brown meat and add onions and mushrooms until soft. Remove from heat.
3. Stir in tomatoes and sour cream. Then fold in egg.
4. Grease bottom of a 9x13 dish, pour 1/2 the biscuit mix in the bottom. Top with meat mixture, then cheese. Pour the rest of the biscuit mix on top. Bake for 30 minutes. Cut into squares and serve.
Nachos
Ingredients:
4 flour tortillas
1 can Rotel tomatoes
1 can Black Beans
1 onion, diced
1 lb. ground turkey (or beef)
Cumin
Ground Red Pepper
1 bag Colby and Monterey jack cheese
Directions:
1. Preheat oven to 350. Cut tortillas into triangles or strips, place on baking sheet, and top with olive oil. Bake until golden brown.
2. Meanwhile, brown meat and onions. Add cumin and red pepper (just guess - a couple of shakes each), then black beans and rotel tomatoes. Cook until heated through.
3. In a baking dish, layer tortillas, meat sauce, then cheese. Bake until cheese is melted on top and bubbly.
And on a completely unrelated topic, I was looking at Martha Stewart's Best Halloween Costumes and found the cutest thing I've ever seen!
See, I told you - cutest thing ever. Waffles and syrup...haha!
Even though it's been a weird week, it's been a good week for food! On Monday, we had Chicken Spaghetti, which I love but haven't eaten in a while. Tuesday I made something new called Biscuit Casserole that may be one of the best things I've ever eaten! Last night, I made Nachos with homemade tortilla chips. Since I can't decide which to share, I think I'll share them all. Let me know if you try any of them and which you like!
Easy Chicken Spaghetti
Ingredients:
1 lb. rigatoni pasta, cooked
4 chicken breasts, cooked and cubed
1 can each of cream of chicken soup, cream of celery soup and cream of mushroom soup
8 oz. sour cream
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Combine all ingredients and top with cheese.
3. Bake for 30 minutes or until cheese is melted and bubbly.
Supper Sandwich
Ingredients:
1 recipe for biscuits
1 lb. ground turkey (or beef)
1 onion, chopped
1 can mushrooms
8 oz. sour cream
1 egg, beaten
1 can Rotel tomatoes
1 bag shredded cheddar cheese
Directions:
1. Preheat oven to 350.
2. Brown meat and add onions and mushrooms until soft. Remove from heat.
3. Stir in tomatoes and sour cream. Then fold in egg.
4. Grease bottom of a 9x13 dish, pour 1/2 the biscuit mix in the bottom. Top with meat mixture, then cheese. Pour the rest of the biscuit mix on top. Bake for 30 minutes. Cut into squares and serve.
Nachos
Ingredients:
4 flour tortillas
1 can Rotel tomatoes
1 can Black Beans
1 onion, diced
1 lb. ground turkey (or beef)
Cumin
Ground Red Pepper
1 bag Colby and Monterey jack cheese
Directions:
1. Preheat oven to 350. Cut tortillas into triangles or strips, place on baking sheet, and top with olive oil. Bake until golden brown.
2. Meanwhile, brown meat and onions. Add cumin and red pepper (just guess - a couple of shakes each), then black beans and rotel tomatoes. Cook until heated through.
3. In a baking dish, layer tortillas, meat sauce, then cheese. Bake until cheese is melted on top and bubbly.
And on a completely unrelated topic, I was looking at Martha Stewart's Best Halloween Costumes and found the cutest thing I've ever seen!
Friday, September 11, 2009
They Say It's Your Birthday...It's Foodie Friday Too!
Well, today's the big day. I'm now officially half way to 50 - ha! It has been a good day so far, aside from the fact that I woke up at the butt crack of dawn! Jarrett gave me my presents - a Pandora bracelet with a charm and an Alabama apron. I am very excited about both! I am also very excited that my Dad has offered to buy me a new BlackBerry for my birthday. I have been wanting to upgrade. I bought a Pearl when I first got it because I wasn't sure if I'd like it and didn't want to spend too much money on one incase I didn't, but I love it and want more. I just love gadgets!
Yesterday, I went to HollyCakes in Bainbridge on my lunch break to buy some cupcakes. A lady at the office has a birthday on Sunday, so I wanted to celebrate with her. Holly makes the BEST cookies, cakes and other goodies! Last year, my sister had her make me a giant cookie cake. It was about two inches thick, so moist and chewy. It's the best cookie cake I've ever had, and was too cute. Holly also made my wedding cake, which I just adored.
Check out Holly's Website or you can find her on facebook and she her new cakes each week. If you're in Bainbridge, head to 110 Water Street. My sister's store is in the same building as HollyCakes, so you can pick up some goodies there too. Allison Wonderland has all kinds of kitchen gadgets, things for kids, wedding presents, antiques....almost anything you can imagine.
Today is the 8th anniversary the 9/11 terrorist attacks. Please take a moment to pray for those who lost loved one on the tragic day. Also, pray for the military and their families and our President and other leaders.
Today is the 8th anniversary the 9/11 terrorist attacks. Please take a moment to pray for those who lost loved one on the tragic day. Also, pray for the military and their families and our President and other leaders.
Friday, September 4, 2009
Another Foodie Friday
My 25th birthday is just a week away! I can't believe I'm already 25. It seems like just yesterday I moved to Bainbridge and started in the woods with my neighbors.
You know, I am an easy person to buy presents for. Anything to do with the kitchen completely excites me! Last year, Jarrett gave me a meat thermometer as part of my gift and I couldn't wait to use it. It totally upstaged the flavor injecter he got my for Valentine's Day (ha!). Here are a few things that I would love for my birthday this year:
Have I mentioned how much I just adore the Neely's? They are so funny and are perfect together. I get home everyday just in time to watch their show and their food looks so good. I even made their BBQ sauce a few weeks ago and it was fantastic. Their cookbook looks really good too. Maybe it'll help "kick up" my cooking a little bit!
I would also love to be the proud owner of this Rachael Ray lasagna pan. I love her bake ware! I have a few pieces already, but you can't have enough, can you? This is perfect for going from the oven to the table. This green color is too cute, too! 
Jarrett and I have a huge kitchen, but not much counter space. I'd really like to get rid of my knife block, so this magnetic knife rack would be great to have. You just attach it to the wall and stick your knives up there!
In addition to these three fabulous things, I have included a new Blackberry, Alabama football tickets and a trip to Chicago on my birthday list. I am sure that I will receive none of these, but it was worth a shot! If Jarrett can ask for a boat every year for his birthday and Christmas, I can keep these on mine. I am also getting to take my birthday off work. I can't wait to sleep in and be lazy all day before going out to eat with some friends. I also have to pay for my car tag that day. I think I am going to try to treat myself to the new Alabama car tags. I haven't made up my mind yet, but if I have to pay for it on my birthday, I should at least turn it into something I actually want, right?
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