Taco Skillet

Sounds crazy, but taco's and pasta do go together.
This recipe actually comes from my Husbands Sister in Law, JayneAnne.

It is super easy and super thrifty.
Just top with anything that you would top your taco with.

1 lb. ground beef
½ cup chopped onion
1 packet taco seasoning
2 ½ cup water
2 cups raw macaroni

Brown meat with onion, when cooked drain hamburger. Add taco seasoning, water and raw hamburger. Bring to a boil, then reduce heat to medium/low and simmer for 8-10 minutes.

Philly Cheesesteaks

This is what we are having for dinner tonight, jealous? You should be. These are amazing, and super easy. This picture is from when we had them for dinner last week, and we are having them again this week, they are that good. And so easy to prepare. These days how much work it takes has a lot to do with how good the meal is for me. There was a bit of chopping, but I did it during nap time and I was amazed how quickly it went without 100 interruptions.

I love a good Philly Cheesesteak. There is an amazing restaurant in Michigan where my sister lives. I actually had my first Cheesesteak there at Big Johns, and I was in love. Once my Mom was visiting my sister and she actually got one, got a cooler and brought it home with her all the way to Idaho. For years no other has compared to Big Johns, until this recipe.

Heres a shout out to Our Best Bites, where this recipe came from. Those girls are amazing, check them out.

This recipe calls for a food processor, and I don't have one, but honestly it wasn't bad at all. I froze my steak for about an hour and a half before I sliced it, easy as can be. Just remember to slice thin. That is what will make it tender no matter what cut of meat you do. So with out further ado here is the recipe for the picture you have been drulling over.

Philly Cheesesteaks

1 lb. steak (you really can use any cut; since you're going to cut it up and season it heavily, there's really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone)
Salt and freshly-ground black pepper
Hot sauce -I didn't have hot sauce, and still super yummy!
4-6 Hoagie rolls

Slice bell peppers and onions . Set aside. Slice frozen meat . Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste. It's up to you, I didn't use any and I thought they were great. Slice buns and spoon steak mixture inside. Top with cheese and place under broiler (I used my toaster oven) for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy

Hawaiian Haystacks

Good Monday morning! Where did the weekend go? We had a very busy weekend with family in town. Having extra family around always means lots of cooking. Saturday night I departed from my original plan for dinner and threw together some Hawaiian Haystacks.

I have no idea where the name came from. I really doubt that they are truly Hawaiian, and they don't really look like haystacks.

I love making haystacks for groups of people. Because they are completely customizable. Everyone can add just what they want, so even the pickiest of eater can be satisfied.

My sister in law commented that she really like the sauce, because it wasn't super runny. I love this sauce too, it is a combination of a few recipes that I tweaked. It isn't just a watered down cream of chicken soup, it is a real sauce, and I love that.



Hawaiian Haystacks
1/4 cup butter
3/4 cup flour
3 cups milk
1 teaspoon salt
1 can cream of chicken soup
1 1/2 cups cooked chicken, chopped

1.Melt butter in sauce pan
2. Add flour, salt and milk
3. Stir well, until smooth
4. Add can of soup and chicken
5. Simmer
6. Serve over rice, top as desired


Possible Toppings

• celery
• Pineapple tidbits
• green onions
• chopped bell peppers
• water chestnuts
• chow mein noodles
• shredded cheese
• coconut
• almond slivers
• diced tomatoes

Stay tuned for more great cooking this week as my in-laws come to town and I throw a fabulous baby shower!

Sweet and Sour Chicken

I feel like all I ever post these days are recipes. I am trying my hardest to finish up projects that I have had a hard time finishing, and I am actually enjoying it. So until they are finished, here is another recipe. It is delicious, so you have nothing to worry about.

Leigh Anne over at Your Homebased Mom is amazing, and I would sing her praises all day long if I could. Her blog was actually the first crafty blog that I visited, and since then I have been hooked. She is full of great advice, recipes, and craft ideas.

This tasty Sweet and Sour Chicken recipe comes from Leigh Anne. I have always been a Sweet and Sour Chicken fan. I have had my share of sweet and sour chicken, and some are much better than others. This recipe makes one of the better Sweet and Sour dishes that I have had.

Head over to Your Homebased Mom and check out Leigh Anne's other amazing recipes and projects!

Sweet and Sour Chicken

serves 4

4 boneless, skinless chicken breasts, cut into cubes

6 tablespoons flour seasoned with 1/2 tsp salt and 1/2 tsp pepper

1/4 cup olive oil

1/8 cup cornstarch

1 teaspoon salt

1/4 teaspoon pepper

1/4 cup brown sugar

1/4 cup vinegar (I used a little bit less, to try to avoid pregnancy heartburn)

1 20 oz. can pineapple tidbits (reserve juice)

1/2 cup pineapple juice (use reserved juice)

1/2 cup chicken broth

1 tablespoon soy sauce

1 red bell pepper, sliced (I used green, because that is what I had on hand)

1/4 cup onion, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes. Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

BBQ Chicken Pizza

I have found a love for pizza.

I have never been a big pizza eater, even when I was younger. There was always something that was left to be desired in pizza, as far as I was concerned. When I got pregnant, all of that changed for me. For some reason in my first trimester I craved pizza, constantly. It was a huge shock for me that I was longing for pizza, and that often it was the only thing that sounded good to me.

Now that I have moved on through this pregnancy, I no longer have a need for pizza. But there are a few types of pizza that I love anytime. One of our family favorites is BBQ Chicken Pizza. It is easy, tasty and I always have the ingredients on hand. Instead of pizza sauce you use BBQ sauce and for some reason I have always had a love affair with BBQ sauce.

I do make my own pizza crust on occasion, but I haven't lately. With only 2 of us it is a lot of work and we always have a ton of left overs. So we started using pitas as crust, and, more recently, focaccia bread. My husband loves the focaccia bread because of all the spices and herbs that are in it. And we love that they are small enough for personal sized pizzas.

We went to the Cheesecake Factory for lunch on New Years Eve and my husband ordered a salad with a small BBQ Chicken pizza. The pizza there was amazing, but I was glad to know that we were making restaurant quality pizza just like it at home.




For some reason this pizza did not like getting photographed, but you get the idea.

BBQ Chicken Pizza

Use BBQ sauce instead of pizza sauce.
Top with Chicken, onions and mozzarella cheese.

Crock-pot Southwest Black Bean Chicken

Good Monday morning!

We had a very busy weekend and now I am ready to tackle another busy week full of Christmas activities and baby preparations. As things are getting busier and closer to the arrival of our little man I am searching for more ways to save time. One of the best ways I have found to free up time is to let the crock-pot do the cooking for me. I love the idea of tossing the food in and letting it cook all day, and not having to worry about it.

This is one of our favorite crock-pot recipes. We have tried several variations of this recipes, some involving cream cheese, some involving shredding the chicken and other things. After trying them all this is our favorite, it is the right combination of everything. It is so delicious and so easy, and we are always so excited about how yummy it is.

Picture courtesy of The Sister's cafe


Crock-pot Southwest Black Bean Chicken

1 small bag frozen corn or 1 can of corn
1 can black beans
2 large frozen boneless skinless chicken breasts
2 cups of salsa-if you want spicier, add a hotter salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado
diced tomatoes

If you are using frozen corn place it on the bottom of the crock-pot, then place chicken on top. If you are using canned corn place the chicken on the bottom of the crock-pot, and then the corn on top of the chicken. Then add drained black beans and salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks, mix back in with black bean mixture. Serve with tortilla chips and add toppings to individual servings. Eating with tortilla chips really gives it the best taste, it is the salt and the crunch.

We have a small crock-pot, so we down size the recipe for our needs. It is not an exact science, so we do several small chicken pieces that fit in the crock-pot and the regular amount of corn, black beans and salsa. The little crock-pots only have an on/off setting, usually about 4 hours is the perfect amount of time to cook.

Creamy Chicken Potato Soup

Hello- I am glad to get back into the swing of crafting and cooking.

As part of the new and more organized meal planning that I am doing, I am adding more soups to my cooking rotation. I guess it is technically still fall, but it feels like winter, and that cool winter air makes me long for a pot of soup simmering on the stove.

This recipe originally came from The Sisters' Cafe Blog, but I made a few changes to make the recipe my own. This recipe was very easy, just a lot of chopping and simmering. My husband loved it, and said that it ranked right up with the other soups that I make.


Creamy Chicken Potato Soup

lb chicken (breasts or combination)

1 onion, diced

6 slices of bacon

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 c milk

1/4 c flour

8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Fry bacon in the pot you will be using for the soup. Fry bacon until crispy. Remove bacon and saute' onions in bacon drippings. Add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Add chicken and cream cheese into the soup mixture. Slightly soften cream cheese in microwave, then add to soup in little pieces.Simmer until melted and well combined. Add in crumbled bacon. Season with salt and pepper.

Bajio Chicken Chile Salad

I am sure that you thought that I had fallen off the face of the earth, nope I've just been sick. The only thing I think that is worse than being sick, is being pregnant and sick. It seems that as soon as I start thinking I'm better, the next day I am feeling horrible again. So feeling better or worse I was determined to get something posted this week.

This recipe comes from a site that I love. Leigh Ann at Your Homebased Mom is amazing! She has yummy recipes that I love and tons of fun decorating and holiday ideas.

There are 2 reasons that I wanted to try this recipe. First, I have heard great things about the Chicken Chile Salad from Bajios. Sadly I have never had it, but my friend and favorite neighbor from Rexburg loves it. The second reason, it is a crock-pot recipe. With our baby coming soon and the weather cooling off, nothing seems easier and nicer than dinner making its self on the counter. This recipe was so easy that I actually gave it to my husband and he put it together while I finished getting ready for church.

This Chicken Chile was so wonderful. Having never tried the real Chicken Chile I have nothing to compare it to, but Leigh Ann says it's right on with the real thing. And as far as I am concerned, even if it doesn't taste like the original, it tastes so good, why would it matter? Leigh Ann used the chicken as a topping on a salad, like at the restaurant. I found that my lettuce was looking a little sad, so we made burritos for dinner and quesadillas the next day with the leftovers. I am pretty convinced that you could put it on just about anything and it would be great.

So without further ado, here is the recipe. Try it out, and let me know what you think.



This is out burrito. Sorry it's not as beautiful as Leigh Ann's picture.

Bajio Chicken Chile Salad

5 chicken breasts (I only used 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Bourbon Chicken

This is one of my favorite chicken dishes. Back when my husband and I were poor newlywed college students, actually that was only 6 months ago, we made this all the time. This is quick and easy to make, and I always have the ingredients on hand.

I got this recipe on a great website called Recipezaar. If you haven't been, there check it out! It is full of great recipes that everyday people post and you can rate them after you try them. My 2 favorite features are that you can search for a recipe and then look at the results with the highest rating and you can change the portions you need and then it changes the measurements for you, what a help.

No there is no Bourbon in the recipe. When I first found it on Recipezaar someone had given it a lower rating because there was no Bourbon in the recipe and it was in the name, and that was misleading. Don't be fooled. No Bourbon, just yummy chicken!


Bourbon Chicken
1 lbs boneless chicken breast, cut into bite size pieces
1-2 Tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
1/4 cup juice(Orange, Apple or Pineapple work great)
1/3 cup brown sugar
1/3 cup soy sauce
1/2 cup water
1 Tablespoon cider vinegar
2 Tablespoons ketchup
a few dashes of cayenne pepper

-Heat oil in large skillet, add chicken and cook until browned
-Remove chicken
-Add remaining ingredients, heat over medium heat until well mixed and dissolved
-Add chicken back in and bring to a Hard Boil(This is key, it needs to be a hard boil so it will thicken later)
-Reduce heat and simmer for 20 minutes
-Serve over hot rice and enjoy!

Broccoli Cheese Soup

On the cool crisp days of fall there is nothing like a great bowl of soup to warm you up. Broccoli Cheese Soup has always been a favorite soup of mine, and I finally found a soup to make at home that has everything that I need. This soup is cheesy and cream and perfect with a piece of French Bread. And to top it all off, it is super easy!

Broccoli Cheese Soup

1 1/2 pounds fresh broccoli or 20 ounces frozen
3 Tablespoons butter
1/4 cup chopped onion
3 Tablespoons flour
2 cups chicken broth
2 cups cream
1 teaspoon salt
1 cup grated cheddar cheese

1. Cook broccoli in a small amount of salted water until tender
2. Melt butter in heavy sauce pan
3. Add onion and cook until clear
4. Stir in flour to make roux
5. Slowly add broth and cream. Stir and cook until thickened.
6. Add salt and cooked broccoli
7. Just before serving, stir in cheese

Makes 6 servings