• Servings: 5
  • Difficulty: easy
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My mother-in-law gave me this recipe many years ago. The warm gooey biscuits are delightful. It’s easy, delicious, and quick, which makes it the best recipe ever.  I serve this with a nice green salad.

Ingredients:

  • 2 cans of tuna, drained
  • 2 (6 oz.) Pillsbury refrigerated biscuits
  • 1 can Campbells Condensed Cheddar Cheese Soup
  • ½ can of water (use empty soup can)

Directions:

  1. Preheat oven to 350℉
  2. Place biscuits in a 9 in. pie pan and set aside.
  3. Add soup and water to a bowl and stir to combine.  Add tuna and stir, but don’t stir to hard you want some tuna chunks.
  4. Bake in preheated over for 25 min. or until biscuits are done and you have a nice golden crust on the top. 

  • Servings: 6
  • Difficulty: easy
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This soup is spectacular and easy to prepare.  This is a Chinese style soup filled with premade wontons, chicken, shrimp, and vegetables that swim in broth.   This is my favorite soup that I often serve with Vietnamese Eggrolls – Air Fried, or Deep Fried on the side.

Ingredients:

  • ½ a bag of frozen mini wontons from a 24 oz. bag (I used Korean style mini wontons from Bibigo)
  • 10 cups water
  • 2 ½ Tbsp. chicken bouillon
  • 1 large carrot, peeled and sliced ¼ inch thick
  • 4 large white mushrooms, cut into quarters
  • ½ a large yellow onion, slice thin
  • 1 bunch of green onions, sliced thin
  • 2 chicken breasts cut into 1-inch cubes
  • 12 large shrimps, peeled, cleaned, and deveined
  • ½ tsp. garlic powder`
  • 1 Tbsp. soy sauce
  • 1 bunch Bok choy, cut into large chunks

Directions:

  1. Bring water and bouillon to a boil.  Once boiling turn down heat and add garlic powder, carrots, mushrooms, and chicken breast.  Turn heat to medium-high and cook for 15 minutes.
  2. Add Bok choy and cook for 5 min.   
  3. Next, add shrimp and onion, cook for 3 minutes, or until the shrimp are done. Stir in soy sauce and green onion, then serve.
  • Servings: 6 to 8
  • Difficulty: easy
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Taquitos are rolled, deep fried tacos basically.  They are delicious and great for a tasty appetizer or can make a tasty meal.  This recipe is easy and sure to please your family.  You choose your favorite salsa, so you can heat things up or keep things mild.

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 6 cups water
  • 6 tsp. chicken bouillon
  • 2 tsp. caldo de tomate*
  • ½ yellow onion halved
  • 4 garlic cloves
  • 1 ½ cup of your favorite salsa, plus more for serving
  • 20 to 30 corn tortillas
  • 1 cup cooking oil

Directions:

  1. Place chicken in a pot and cover with water.  Add chicken bouillon, caldo de tomate, onion and garlic. Bring to a boil, then turn down to medium low.  Cook for 15 minutes, or until chicken is cooked through.
  2. Remove chicken to plate, and discard the broth, garlic, and onion.  Place shredded chicken into a bowl, add salsa and stir to combine. 
  3. Heat oil in a large skillet on med-high.
  4. Take 10 tortillas and wrap in a damp paper towel.  (I only do 10 at a time because the tortillas tend to dry out and crack otherwise.**) Microwave for about 20 seconds.  The tortillas should be soft and easy to roll without breaking.
  5. Place 1 tortilla on a clean working space put a little chicken mixture on the tortilla and roll up.   Continue until the tortillas are used up. Carefully place the rolled taquito into the hot oil seam side down***.  Cook until slightly browned then flip and brown the other side.  Once both sides are browned, remove and place on a paper towel to drain.
  6. Repeat steps 4 & 5 until you run out of meat mixture.
  7. Once cooked, serve with sour cream and additional salsa if desired

Notes:

*Caldo de tomate is a tomato bouillon found in the Mexican food section of the grocery store. If you cannot find it just increase the chicken bouillon by 2 tsp.

**It is very important to use a damp paper towel.  I wrapped mine in several towels and they were very damp.  If you do not do this step, your corn shells will break.

**You can use toothpicks to help keep the shells from coming open.

  • Servings: 6 to 8
  • Difficulty: Intermediate
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I love stuffed cabbage rolls and so does my husband.  This recipe takes time, so when I make them, I usually do a double batch and freeze them for another time.  They are worth the time and will certainly keep the family coming back for more. 

Ingredients:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 large cabbage
  • 1 med. onion, divided (1/2 chopped and 1/2 minced)
  • 2 – 14 oz. cans fire roasted diced tomatoes, undrained
  • 2 (24 oz.) jars Sockarooni pasta sauce
  • 1 tsp. garlic powder
  • 1 tsp. salt, divided *
  • 1 tsp. pepper, divided
  • Pepper to taste
  • 1 ½ cups cooked white rice
  • Lemon wedges, optional

Directions:

  1. Bring a large pot of water to a boil.   Remove the core and the outer loose leaves from the cabbage, then place the cabbage head in the pot of boiling water.  Turn heat to med-low and cook for 2 minutes, or until leaves are soft and easy to separate.   Remove softened leaves and set aside.
  2. Add Sockarooni, chopped onion, diced tomatoes, ½ tsp. salt, ½ tsp.  and pepper to a saucepot and simmer for 5 minutes.  Taste your sauce and add additional salt and pepper if needed.
  3. In a medium size bowl, mix the beef, pork, ½ mixed onion, 1 tsp. garlic powder, ½ tsp. salt, pepper, and cooked rice.  ** (Fry a little of the meat mixture and do a taste test.  Adjust seasoning if needed.)
  4. Preheat the oven to 350℉.  Pour about a cup of the tomato sauce mixture on the bottom of a 13 x 9 in. baking dish. Next, place one cabbage leaf on your clean workstation, cut the tough part on the bottom of the leaf off.  I usually do a v shaped cut.  Spoon about 2 to 3 ounces of the meat mixture onto the cabbage leaf and form a long meat log.  Fold the sides of the toward the middle, then roll from the bottom to the top.  Place cabbage roll, seam side down, into baking dish and continue until the meat mixture is used.
  5. Cover the cabbage rolls with remaining sauce and bake for 55 minutes.  Carefully remove from oven and let stand 5 minutes.  Serve with lemon wedges. ***

Notes:

*Salt is a tricky ingredient.  It is used in tons of recipes but use too much and game over.  I always start with a small amount and adjust as needed.  When I make my meat mixture, I fry a little bit for a taste test.  I hope you do the same, It’s the easiest way to know if your mixture is to your liking and the best time to adjust if needed.

**A lot of stuffed cabbage recipes call for uncooked rice, but I have found that the rice doesn’t always cook properly.

***I love to squeeze a little lemon on my cabbage rolls, but it’s not necessary.

If you freeze a batch for later, defrost in refrigerator and bake as directed above.

  • Servings: 6 to 8
  • Difficulty: intermediate
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Ingredients:

  • 4 tbsp Canola oil, or vegetable oil
  • 2 soup bones
  • 3 lb. beef chuck roast cut into 2 in. cubes
  • 1 tsp. salt
  • 6 guajillo peppers, seeded and stems removed
  • 1 or 2 arbol chilis (optional.)
  • ½ tsp. black pepper
  • 1 large yellow onion, peeled and chopped
  • 6 garlic cloves, minced
  • 1 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. chicken bouillon
  • 6 cups water
  • 6 tsp. beef bouillon
  • 2 bay leaves
  • 1- 14.5 ounce can diced tomatoes, do not drain
  • 1- 8-ounce cans tomato sauce
  • 4 medium russet potatoes, peeled and cut into 2 in. cubes
  • 4 carrots cut into 2 in chunks
  • 2 small ears of frozen corn into 1 in. rounds
  • ½ medium cabbage, cored and cut into wedges

Optional Garnish Toppings:

  • Cilantro, chopped
  • Onions, chopped
  • Jalapeños, sliced
  • Radishes sliced
  • Avocado slices
  • Lime wedges
  • Chopped Cabbage

Directions:

  • In a medium saucepan, add guajillo peppers, arbol chilies, and enough water to cover the chilies.  Bring to a boil, once boiling turn heat to low and cook until peppers are softened, about 5 minutes.  Once peppers are soft, place in blender and pulse until smooth, set aside.
  • Heat a large skillet over medium-high heat and add 2 tbsp oil.  Brown beef on all sides. Remove from beef from skillet and keep warm.
  • Add the remaining oil and once the oil is hot adding the onions and sauté until translucent.  Add the garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, or until fragrant. 
  • Pour in 6 cups water, beef bouillon and guajillo mixture stirring well to combine.  Add soup bones and bay leaves.  Bring to a boil, then reduce heat to medium-low and let simmer uncovered, stirring occasionally for 1 hour.
  • Add in diced tomatoes, tomato sauce, potatoes, carrots.  Continue simmering uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in corn and cabbage wedges and stir into soup mixture.  Let simmer for 5 to 10 minutes or until corn is tender. Discard the bay leaves and salt and pepper to taste.
  • Serve in bowls with the garnishments you choose to use.

  • Servings: 4 to 6
  • Difficulty: easy
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While visiting with a good friend she made this recipe and both me and my husband are hooked.  It is traditionally an Italian recipe, but it goes well with many dishes, so I make it often.  I tweaked the recipe to make it my own and it’s amazing.

Ingredients:

  • 4 Roma tomatoes, diced
  • 1 large garlic clove, minced
  • 1 green onion, finely chopped
  • ¼ cup chopped fresh basil
  • 2 Tbsp. olive oil. Divided
  • 1 ½ Tbsp. balsamic vinegar
  • Pepper to taste
  • ½ baguette, thinly sliced

Directions:

  1. Add to bowl, tomatoes, garlic, green onion, basil, 1 Tbsp. olive oil, balsamic vinegar, and pepper.  Mix to combine and set aside.
  2. Preheat oven to 400℉.   Brush 1 side of each baguette slice with olive oil and place on baking sheet, olive oil side up. Once oven is heated place in oven and toast for about 3 minutes, checking bottom so it does not burn.  
  3. Remove toasted bread from oven and add a spoonful of the tomato mixture onto each slice.  Serve immediately.
  • Servings: 4 to 6
  • Difficulty: intermediate
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If you ask my husband what this dish tastes like he’d say “like a rainbow full of flavors.”  The warm spices and yogurt make and amazing marinade that coats the chicken.  Served with rice, pita bread, Raita, and grilled lemon.  I always make enough for leftovers.  I love this dish!

Ingredients:

  • 1 whole chicken, spatchcocked innards removed (see step one below.)
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • 1 tsp. ground turmeric
  • 1 Tbsp. chili powder
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1/2 Tbsp. salt
  • ¼ cup chopped cilantro
  • 1 cup plain yogurt
  • 3 lemons, cut in half

Directions:

  1. With a pair of poultry sheers, turn your chicken over and cut along both sides of the spine.  Remove the spine so the chicken will lay flat.  Rinse the chicken and pat dry.
  2. Add all the remaining ingredients, except lemon and red onion, to a bowl and mix well.
  3. Preheat your grill. *  Leave one side of the grill empty to create a space for indirect heat.
  4. Lay your chicken down, breast side up and spread the sauce onto the chicken covering all of it well.
  5. Place the chicken, breast side up, on the indirect heat and grill for about 45 minutes.  Check and make sure the internal temperature reaches 165℉.  Once your chicken is cooked, carefully flip the chicken over and place on the direct heat.  Grill for about 5 to 10 minutes, or until you have nice grill marks. Place the lemon on the grill flesh side down on the direct heat.  Grill for a few minutes, or until you have nice grill marks.  Serve the lemon with the chicken.  YUM!

Notes:

*You can bake this recipe if you like.  Heat the oven to 400℉. Place the chicken on a backing dish, cover with rub and place in the center rack.  Cook for 15 minutes, then lower the heat to 350℉ and cook for an additional 35 to 40 minutes, or until the internal temperature reached 165℉.

I serve this dish with, white rice, pita bread, thinly sliced red onion, Raita, which is an Indian yogurt cucumber sauce and grilled lemon. If you want this spicier add some 1/2 tsp. cayenne pepper.

This is a delicious Indian yogurt cucumber sauce that goes well with Tandoori Chicken and other dishes. 

Ingredients:

  • ¾ cup plain yogurt
  • ½ English cucumber, finely chopped
  • ¼ cup cilantro, minced
  • ¼ tsp. cumin, or to taste
  • ¼ tsp. garam masala
  • ¼ tsp salt.

Directions:

  1. Place all ingredients into a bowl and stir well.  Refrigerate until ready to use.
  • Servings: 4
  • Difficulty: easy
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Talk about a flavorful marinade.  It’s both tangy and spicy. I love lemon zest and it really brings the flavor profile to a full circle.  Take your time marinading your chicken.  I like to marinate it overnight, but no less than 4 hours.  Also, I sometimes make and extra batch to use as a sauce. * Pair this dish with Chicken Rice with Onions and Garlic and a side salad. 

Ingredients:

  • 8 chicken thighs
  • 4 garlic cloves, minced
  • ¼ yellow onion, chopped
  • 4 to 8 Thai chili peppers, minced **
  • Juice and zest of 1 lemon
  • 1/3 cup orange juice
  • ¼ cup olive oil
  • 1 Tbsp. sweet paprika
  • 1/2 tsp. ground coriander
  • ½ tsp. salt
  • 1 tsp. oregano
  • Chives, chopped (optional garnish)

Directions:

  1. In a small bowl add all the ingredients, except chicken.  Stir well to combine all ingredients.
  2. Add chicken thighs to a zip lock bag and pour marinade over chicken. Roll the chicken around to coat completely and allow it to marinate for at least 4 hours, but overnight is best.  Toss the chicken on occasion as the marinade will settle.
  3. Heat oven to 400℉ place chicken thighs on a baking sheet and bake for 35 to 45 min.  The internal temperature should reach 165℉. *
  4. Once done, top with additional sauce if you made it and chives. 

Notes:

*I often make a double batch of the marinade to use as a dipping sauce.  For the dipping sauce, I cook the marinade for a few minutes, and drizzle on the chicken prior to serving.

**Use 8 Thai peppers if you want it really spice, or if spicy food isn’t an option for you just leave the peppers out.

Boo Boo and Piper

I thought I’d take a few minutes to introduce you to my fur babies. I know this is predominately a food blog, but food isn’t the only thing that brings me happiness. These girls are God’s blessing, and I would be lost without them. My beautiful Boo Boo and Piper. Aren’t they the cutiest?

Boo Boo is quite the character she thinks all toys are balls. If you ask her life is play, play, play and sleep, sleep, sleep, which doesn’t sound to bad to me.

Boo is always happy to greet people with a big smile! Seriously, she is so much fun and gushy too. Let’s not forget about Miss Piper.

Look Piper’s amazing smile. She’s 4 years old and the sweetest girl ever! She is a very relaxed dog, until she goes to the park to play, then she is all over the place, and it’s beautiful watching her play. Swimming is her favorite thing so when we hit the beach she’s in heaven. Did I mention she’s the best momma ever too? Piper blessed us with a beautiful puppies. I was amazed at how well she did with her babies.

Piper and her baby

Here’s a few pictures of her litter. Absolutely beautiful. All of her puppies have been place in amazing homes, and we often get pictures of them.

Tator Tot
Buttercup
Precious

We truly are blessed to have these girls in our lives. Thank you for taking the time to have a sneak peak into my life! Keep scrolling for more pictures.