Kiddos Loved BBQ Baskets And Cowboy Beans

Not too long ago, I shared a story about a working ranch that was one of my favorite places to visit as a child. The meal brought up memories of The Flying W Ranch because it reminded me of the wagon train dinner they used to serve in the afternoon/evening. I had also mentioned that I really wished we had the kiddos because I just knew they would love ’em. Well I was not disappointed, the kiddos actually asked for seconds and thirds. From the Publix Aprons Recipes, we once again made the Barbecue Baskets with Cowboy Beans. The only real difference to the last time we made them, was simply that I doubled the batch (lucky for the family because everyone ate them up) and I used both shredded pork and shredded chicken. I have to say overall the favorite in our house is the chicken. Also, we made sure to buy the shredded meat without sauce — we used our favorite BBQ sauce, Sweet Baby Ray’s regular sauce. This is a simple and quick meal that the whole family enjoyed. Have you tried making these? If so, what do you think? Did you add anything or do anything...

Greek Style Garlic Chicken Breast With Jasmine Rice

We are in full Christmas swing around here and there seems to hardly be a lull at all in the chaos that is life. We have been doing a mix of some new recipes (which I am finally getting posted), and a lot of easy stuff like spaghetti or pizza — so I am making it my mission today to get some posts up! Along with the craziness it seems we are multi-tasking so much during dinner preparation that we just haven’t been as vigilant as usual with my photos! Hubby actually found and prepared this yummy little recipe and he definitely hit the bulls-eye. He decided to make a Greek Style Garlic Chicken Breast  and it was a nice spiced and savory way to make chicken. The lemon, garlic and paprika really just amped up the flavor without being overwhelming and we ended up serving it on a bed of jasmine rice. They were great paired together. This recipe was followed exactly, and we opted to marinade the chicken overnight in the refrigerator. This was totally a tasty...

King Ranch Mac And Cheese & Pioneer Woman’s Green Beans One Way

We live in a strange household, why you ask? In our house the grown ups love macaroni and cheese but the kids hate it! I think it is so funny that as a kid (and into my adult years) I loved mac and cheese! We decided to look for a yummy sounding mac and cheese dinner for a night we didn’t have the kiddos and what we found made all of us adults fall in love with mac and cheese again! Hubby actually found the King Ranch Mac and Cheese and I for one cannot stop thinking about it! It was incredibly easy – there are several steps but the prep is not a lengthy process and in the end you put it all together and bake it. Delish!! Just a note, the actual recipe calls for cellentani pasta; our store doesn’t carry it; but using the photo as a guide we decided on corkscrew pasta and it was perfect for the dish. And this time we got a really tasty rotisserie chicken from the deli and that really gave the overall a nice flavor. The side I was totally excited about trying and my taste buds did a standing ovation when I ate them 🙂 . I had a friend tell me all about the Pioneer Woman and I was specifically searching google for green bean recipes and landed on her site. These fresh green beans were very tasty (and we used the bacon grease option – I imagine that was a lot of the taste base) and we all really liked them. The longest part of preparing the Green Beans One Way was cutting the tips off of the fresh green beans. Other than that, basic chopping of other ingredients and mix it together and let it cook. Simple! And just a small spin on the pears I was making earlier in the month, I made a Maple Cinnamon Macintosh Apple slices. We cut up the apple(s) depending on how many you want to feed. We usually try to go with no less than a half of an apple for each person. When sliced – skins on; then arrange so you can sprinkle and drizzle the soft inside pieces. Then lightly sprinkle ground cinnamon over all the apple pieces, then take a teaspoon and use it to drizzle a very light amount of pure maple syrup over the apple...

Crockpot Cabbage And Bean Soup, Toast With Honey Spiced Butter

I love it when Sundays roll around because that means I’m throwing some ingredients into the crockpot to cook all day for a late dinner after our weekly bible study. For last night’s fare we did a vegetarian Crockpot Cabbage and Bean Soup and it turned out pretty good. Due to the rush and bustle of the last week, you have probably notice less photos and as evidenced today, a large update with several meals; things have been super crazy and the final of this photo doesn’t look like we did much lol, but if only you knew how the day began and what all we accomplished you would be surprised that we managed to stop and eat at all! We didn’t do anything substitution-wise on the soup, we did opt for the V-8 juice over plain tomato juice and I think that really spiced up the final product. I will admit, it was very yummy (and vegetarian) but I kept thinking of things I could add, because it just felt like it was missing something. I think if I wanted to keep it vegetarian, I might add a little roasted eggplant; or if I decided to go meat, maybe a little ground sausage or shredded chicken. I think if I were a strict veggie eater, I would probably have loved it unequivocally. We ran out of our strawberries and apples and didn’t get a chance to run by the grocery to grab some, nor any fresh crusty bread. I substituted my original plan of crusty bread with some of the Texas Toast we got for the Kentucky Hot Browns we made the other night. I still made the Honey Spiced Butter and that, as always is a yummy addition to any meal. Plus the spices of the butter really made for an interesting and delicious mix with the tomato based soup. It was very easy to put together and did fill us up on a cold Sunday night! The cupcake was compliments of my group leader and were very soft and yummy – yellow cake and chocolate...

Kentucky Hot Browns And Broccoli Polonaise

I found yet another reason to be thankful for the south and that lovely little charm known as Southern Cookin’. I found it in the form of an open faced sandwich called Kentucky Hot Browns. This is not going to be one of the healthiest recipes I have shared but sometimes you just gotta hang up that losing weight belt and let the south show your belly a little hospitality. For some reason, probably the holidays, I kept going to turkey recipes lol and I came across this little ditty that has got to be one of the best tasting sandwiches. Then I looked at the recipe and saw turkey, bacon and gravy — you had me at turkey lol so we decided we would forego the health bus and dive into Kentucky eats. We used texas toast (and when we put it in the oven, the side that was up got a really nice deep brown on it, and the other side was still white – but was slightly crunchy. You may wish to watch it just to make sure you get the level of doneness you like on your bread. The Mornay sauce (gravy to me) was quite interesting to watch cooking. It looked like it was going to be a really runny, soupy mess but once we got to a nice boil and added the parmesan cheese, it thickened up very quickly and uniformly. And another bonus for the week, another really easy and quick meal to make on a night with the kids. We also decided, as we had purchased enough ingredients to make a double batch of the Broccoli Polonaise from the other night, we made it again to see how the kids liked it. The kids actually licked their plates clean – I think we may have mini gravy fans in them, lol. Overall, easy and comforting food for a cold Saturday...

Spicy Guacamole & Bacon Turkey Sliders And Easy Potato Salad

We are one of those transformed households that used to eat a TON of hamburgers and red meat on the whole and have really been working toward being more healthy in the meals we are making. I came across this Spicy Guacamole & Bacon Turkey Slider recipe and the timing was impeccable as the hubby and I had only recently said we needed to try making sliders. We were surprised our local deli actually carries slider buns, so that was a challenge we were expecting and came out on the up side of. 🙂 Hubby decided to get a slider press to aid in the making of the patties, and I will say, each individual slider was uniform in shape and that made the cooking go pretty smooth as there weren’t varied times due to size discrepancies. However, I feel entirely confident that we could have done just as well shaping out the patties with our hands, but the press is a nice thing to have, and the taste ensures it is going to get its use. The other thing we varied on was the pureeing of the avocado, the one we got was perfectly ripe and we were able to mash it up pretty well with a fork – however, if we had pureed it first, we would not have had the small chunks of avocado overall. We do love avocado though and the larger pieces were just an avocado bonus, hehe. We also found that our jalapeno has lost its heat – we use peppers frequently so we keep a stock of cerrano and jalapeno peppers in our freezer – so this version had very little to no heat whatsoever, but retained the flavoring of the jalapeno – SCORE! We also typically buy potato salad from the deli, we have tried making different recipes in the past and not found it to be one of our success stories. We usually end up over cooking the potatoes into a mushy substance that may as well be mashed potatoes. I will say, the time must have been right for us to try the Easy Potato Salad recipe because it turned out simply divine. I have to admit, my interest was piqued when I saw that this one contained brown sugar and vanilla, growing up out west (I don’t know if it was the culture or just my family) but ours was more like a german potato salad with vinegar and mustard and such – a tangy potato salad for lack of better description. Home run on this recipe! The dressing (we used the Miracle Whip as the recipe suggested, even though we typically only use Hellman’s in everything) was sweet and had just enough tang to be what is close to the perfect potato salad – and I went with the higher amount of mayo – I like it creamy. Also, the hardest part was peeling and dicing the potatoes – so you can guess the ease with which it was put together. The only thing I had to remember, was that the potatoes needed a couple of hours to cool following the cooking and of course, you want to refrigerate your salad before serving. The last thing I should add is, this is one of the meals we made with the kids and both of them cleaned their entire plate! Win-win on this one!...