Friday, January 20, 2017

Chicken Verde Guacamole Burrito

One of my new all-time favorite burrito combinations, I don't think I could go back to any other way. Light, creamy, and a tad bit of spice, you will enjoy this burrito heaven. So I wish I were posting more recipes but as you know if you have read my blog in the past I hate bulb lighting like this but it is slowly getting lighter past 5 a.m. outside which means I will be back to sharing tons of wonderful lighted photos.  The winter months are slow for me and my Christmas break for school is almost over, back to being busy. 

Makes 6 Burritos

1 Cup Verde Salsa
1 lb of chicken 
Extra Sharp Cheddar Cheese (White)
Sour Cream
Tortilla Shells (burrito size)

Place Chicken and Salsa Verde into a pan, cover, turn on medium and cook for 20 minutes or until done. Take chicken out and shred or cut up into long pieces. Place guacamole and sour cream in the middle of tortilla ( I added 1 Tablespoon each) Place your chicken in the middle, add a tablespoon or more of the salsa verde in the pan onto the chicken, cheese. ( add in some avocado or tomatoes if you would like!)
Roll up and place seam side down on griddle and cook until side in brown, flip over and do the same.

Serve with extra guacamole, sour cream, brown rice, and salsa.

Tuesday, January 10, 2017

Italian Wedding Soup

We got 5 inches of snow today so it seems like a perfect day for soup. I love everything from this soup; it is more of a hyped up chicken noodle soup that is better. Little round noodles, pork meatballs, spinach, egg all floating around in a wonderful warm chicken broth. This is a new all time favorite and will be adding this to the menu list. I hope you and your family enjoy this as much as mine did.


1 lbs Ground Pork
1 Tablespoon Onion Powder
1 Tablespoon Parsley
1 Large Egg
1 Garlic Minced
1 Teaspoon Salt
1/3 Cup Italian Bread Crumbs

12 Cups Chicken Broth
1 Cup Chopped Spinach 
1 Cup Acini de Pepe Pasta
2 eggs (mixed)
2 Tablespoons Parmesan Cheese
Salt & Pepper

Make your meatballs by mixing the seven ingredients into a bowl. Scoop up 1 Tablespoon or any bite size, form into a ball and set aside.
Place your broth and spinach into a pot and bring to a boil, Add in your uncooked meatballs and simmer for 20 minutes; stir constantly.  Mix the eggs and parmesan cheese together in a separate bowl and slowly pour into soup while mixing the soup into a circle. Add in your Acini de Pepe pasta and cook on medium for another 20 minutes. Add salt and pepper to taste.

Adapted by

Friday, January 6, 2017


It is a little past Christmas but I was meaning to make these before but with life, I got a little too busy and ended up not being able to make them. I had everything in my cabinet and since the weekend is here and 3 kids asking what is for a snack all the time. I decided to get a foot up and make them before they asked. This recipe is easy and fast to make. If you love peanut butter and chocolate then you know for sure you will love these.


12 oz Peanut Butter
1 stick of butter *soft*
1 Teaspoon Vanilla
3 1/2 Cups Powdered Sugar
1 Bag (16oz) Chocolate Chips

Mix butter and peanut butter together in a bowl, stir in vanilla, mix in powdered sugar until smooth. Roll into 1 inch balls (makes about 40) and place onto a parchment covered cookie sheet and place into the freezer for an hour. 
When frozen; melt chocolate and dip peanut butter balls half way and place back onto parchment paper. Let rest for 10 minutes and enjoy!

Recipe by

Monday, January 2, 2017

Garlic Green Bean and Mushroom Medley

Happy 2017! I hope 2016 treated you well and I hope 2017 treats you even better. I am on a mission and I know it is so cliche to say you want to lose weight for the new year but like I said I am on a mission to get healthier, make healthier choices, work out and show an example for my girls. So here is one of my new favorite dishes, even the girls ate it all so that makes me even happier. So here is my goal of losing 31 pounds by my 31st birthday in June! Now I am picky about my green beans; they cannot come from a can nor can be frozen, they have to be fresh. So here is our favorite new side dish that packs lots of flavors and it super simple. 


12 oz Fresh Green Beans
1 Cup Fresh Mushrooms
1 Teaspoon Butter (melted) 
1 Teaspoon Salt
1 Teaspoon Pepper
2 Minced Garlic 


Place Green Beans in a bowl; Place minced garlic in melted butter, stir, and pour over green beans; Add salt and pepper and mix. Place into pan and cook on med-low for 20-30 minutes. 

Thursday, December 22, 2016

My Life #8

Finals are done, they are finally done; which also means that I can get back to blogging. I cannot even explain how busy this past month has been, it is still busy because of the holiday but I cannot wait to just to wake up and sit on my couch and not worry about homework. I miss you all and I miss blogging; I have made so many new recipes but I haven't even have had time to take pictures. So in this coming month be prepared for an explosion of recipes to make up for my lost time.

An overdue update:

Like I said above, finals are done and I finally have a month off. Life has just been crazy; from doing finals, to trying to keep my house together, making dinner, getting ready for Christmas, appointments, ballet, basketball, after school clubs and more...I am exhausted and excited about this break.

The girls had their Christmas concerts, Mallory had her first band concert and Anna and Lauren did a great job singing! They were all so gorgeous and I was so proud of all of them.

We recently went to our first football game. My man is a Colts fan I am a Cowboys fan and we were both brainwashed as children to despise the Vikings so when we went to the Vikings VS Colts game I had to go Colts. It was an amazing experience and I cannot wait to go to another one. The drunk people were all horribly annoying but entertaining when security brought them out and I just got a few dirty looks while I was screaming for touchdowns. Viking fans get angry when they lose 34-6. It was a great game and planning to go to another one next year. 

It is nearing close to 9 a.m. and there is so much to do. I am baking Christmas treats today so get that out of the way but also today is my only day I can do it. So I am off to bake so I can share them with you all. So keep an eye out, I am finally back!

Friday, December 2, 2016

Italian Hoagie

Well hello all long time no talk, finals are slowly happening and I have been busy doing homework and studying, where I have not been able to make anything new and it is also my worst time of year for photos because of the yellow overhead light and how it gets dark at 4 p.m., but I could not let you miss out on this one. My special guy's favorite subway sandwich "Italian BMT" so I decided to create my own and it turned out great. Just a little hit of spice, melted cheese, and a herb butter spread. If you are wanting to make something easy, quick, and delicious for lunch or supper and if you also love the Italian BMT. This sandwich is just for you


6 Hoagie Buns
6 slices Mozzarella Cheese
Sliced thin: Ham
Sliced thin: Salami 
Sliced Pepperoni
1/4 Cup Pepperoncini Peppers, sliced
4 Tablespoons butter, soft
1 Teaspoon Italian seasoning
1/4 Teaspoon Garlic Powder

Preheat oven to 400
In a small bowl mixed together, butter, Italian seasoning, and garlic powder. Spread butter mixture on both top and bottom, inside of hoagie. Place ham, salami, pepperoni, cheese and pepperoncini onto hoagie in that order. Take a square of tin foil and roll and wrap your hoagie and place onto a pan and bake for 20 minutes. Unwrap and enjoy.

Tuesday, November 15, 2016

Pumpkin Cookies with Brown Sugar Frosting

These melt in your mouth pumpkin cookies are amazing and the frosting just tops it off.  A simple warning there is butter overload which is probably why these cookies are so soft to begin with. Do not change anything with this recipe, you will not be let down

Cookie Ingedients:
2 Cups of butter (4 sticks), soft
2 Cups Sugar
2 Teaspoons Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
2 Eggs
2 Teaspoons Vanilla
15-Ounce Can Pumpkin
4 Cups Flour

Frosting Ingrdients:
1/2 Cup (1 stick) butter, soft
1/2 Cup Brown Sugar
1/4 Cup Milk
1 Teaspoon Vanilla
3-4 Cups Powdered Sugar

Cookie Directions:
Preheat oven to 350*
Beat butter until soft, mix in butter, and mix in eggs one at a time until mixture is smooth.
stir in baking soda, baking powder, salt, cinnamon, and nutmeg, Stir in the pumpkin until mixture is well mixed. Add in flour and vanilla and beat until fully mixed. 
Drop heaping teaspoons 2 inches apart on a ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Transfer to wire racks

Frosting Directions: 
In a small sauce pan heat the 1/2 cup of butter and brown sugar until melted and smooth on a low heat. Transfer so a medim bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frosting on cool cookies.

Recipe from