Thursday, December 31, 2015

Spinach Artichoke Dip Stuffed Garlic Bread

You must go to store and buy the ingredients to make this if you are having a party tonight. This amazing, delicious spinach artichoke stuffed garlic bread is the easiest one of the best things I have ever eaten, amazing appetizer you will ever have. Anyone who loves spinach dip will love this, everything just gets dumped into a bowl, cut the inside of the bread out. Lather the bread with melted butter, garlic, and parsley, slice it into 1 inch pieces, wrap in foil and bake. It comes out of the oven oozing with cheese, the spinach..

  • 1 baguette, large
  • 2 cups artichoke hearts, drained and chopped
  • 1 (12 ounce) box frozen spinach in a box or bag,cooked, drained and cooled
  • 1 (8 oz) package cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • Salt and pepper, to taste
  • 1 teaspoon garlic powder
  • 4 tablespoons butter
  • 3 cloves garlic, minced, finely
  • Parmesan cheese, grated, to top, if desired 
  • parsley
  • Directions:
  1. Cut the baguette into 4 pieces. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters. Set aside.
  2. In a large bowl combine the artichokes, spinach, stir well to combine.
  3. Mix in the cream cheese and mozzarella. Add the salt, garlic powder and pepper to taste. 
  4. Preheat the oven to 350 degrees F.
  5. Stuff the baguette quarters with the spinach and artichoke dip, using a long spoon to help pack the dip and fill.
  6. Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices that are approximately 1" thick.
  7. Take a large piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
  8. In a small saucepan, combine the butter and minced garlic and simmer for few minutes then add parsley. Brush the garlic butter over the baguette, allowing some to drip down between the slices. Make sure to get all of the minced garlic on top of the bread.
  9. Wrap the foil around the bread and bake for 15-18 minutes until you see the cheese is all melted, then unwrap the top of the bread from foil and bake for 5 minutes uncovered, or until the top browns slightly.
  10. Remove from the oven, top with parmesan cheese and dried parsley leaves, and serve warm.

Sunday, October 25, 2015

Fall Chicken Sweet Potato Dinner

This chicken dinner is perfect fall one pot meal with apples, sweet potatoes, Brussel sprouts, bacon, then a juicy chicken marinated with rosemary, thyme, and sage. Great healthy nutritious meal for the entire family, I love all of the ingredients that are in this recipe,  This meal is perfect one pan recipe that the cleanup is so easy, one pan, cutting board, knife and you are done, no loads of dishes to wash, that is the meal that I love.
I know a lot of kids do not like Brussel sprouts, but in this meal the spices and bacon cover the bitter taste and they get nice and caramelized so makes them even better, I love finding recipes like this, one pan all healthy ingredients, and bacon makes everything better..


  • 4 - 5 bone-in, with skin chicken thighs
  • 5 Tablespoons olive oil, divided
  • 1 1/2 Tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1-2 large sweet potatoes,peeled chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallots, peel and sliced about 1/4-inch thick
  • 8 slices smoked bacon, chopped into 1-inch pieces, seperate the pieces so they are all seperated
  • 1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and all the herbs into a large size resealable bag then add the chicken, season with salt and pepper then seal bag and using your hands massage the bag so the oil/spice mixture gets all into the chicken and the chicken has all the herbs distributed into the chicken evenly. Set aside. Then chop your veggies. After chopping all your veggies.
  • 2. Place the sweet potatoes, Brussels sprouts, apples and shallots on a large rimmed baking sheet. Drizzle with remaining 3 Tablespoons olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then place the chicken over veggie/fruit mixture. Place the bacon evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30-35 minutes, until chicken is cooked. Broil during last few minutes for a more golden skin on chicken, if you desire, I like a crispy skin, then sprinkle over the entire dish with more herbs and serve hot immediately.

recipe slightly adapted and photo source from:

Saturday, October 24, 2015

Honey Glazed Salmon

This healthy salmon is purely heaven on a plate. It is seared to perfection, then topped off with a brown butter, lime, garlic, honey glaze that is so delicious. The flavors in this salmon are just perfection. If you are going to make any dish I post, please try this one when I say it is amazing, it is AMAZING..Even if you think you do not like salmon, you will love this.  I made this for dinner tonight and every time I make this my husband and kids say you cant get this food in a restaurant, its so delicious. I made tonight with brown rice and fresh spinach. I found this recipe a while ago and have been making it since. Perfect with some rice on the side and veggies. Give this one a try its top 10 for me.


  • 4-5 Salmon filets 
  • Kosher salt and freshly ground black pepper, to taste 
  • 5 tablespoons all-purpose flour
  • 5 tablespoons honey
  • 3 tablespoons olive oil
  • Zest of 1 lime
  • 6 tablespoons unsalted butter
  • 2 cloves garlic, pressed 
  • 1 tablespoon honey
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1.Preheat oven to 400 degrees F.
  • 2. Start to make the browned butter lime sauce, in a medium saucepan over medium heat melt butter. Whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 3 minutes. Careful you do not burn the butter, then stir and whisk in garlic, honey and lime juice, salt and pepper, set aside.
  • 3. Season salmon with salt and pepper, to taste. Dredge each salmon filet with 1 tablespoon flour and drizzle with 1 tablespoon honey.
  • 4. Heat olive oil in a large oven-proof skillet over medium high heat. Do not over crowd the pan, if you have a small pan work in batches by adding salmon to the skillet and sear both sides until golden brown, about 2-3 minutes per side until you get that crisp crust. Then place into oven and bake until completely cooked through, about 8 minutes. 
  • Serve immediately the salmon on a plate then pour the browned butter lime sauce over the top and if desired lime zest and a lime wedge to garnish.

recipe source slightly adapted and photos from:

Chicken Fajita Rice Soup

This hearty, healthy fajita and rice soup is so good, with chicken, peppers, onions, garlic, and some warm spices. This is also healthy having your protein, veggies and spices, and rice. Add some cheese and a dollop of sour cream and its perfect. Perfect meal to make on a chilly day, this will warm you right up.
This soup is the great fall dish, this can be taken to church gatherings, family parties, if you like fajita's you will love this soup. I knew once I saw this, my entire family would love it, made it right away, I always have on hand peppers, onions, garlic, canned tomatoes, rice, chicken, and loads of spices so I made it and what a hit, thank you for this great recipe, it will be one I will make often, and this is a thumbs up for everyone out there, go ahead grab the ingredients and you will love it..

  • 1 cup dry long-grain white rice
  • 3 cups bell peppers, red, yellow, green or what color you desire chopped, about 3-4 peppers
  • 2 cups chopped yellow onion, about 2 onions 
  • 4 cloves garlic, minced
  • 2 Tablespoons olive oil
  • 6 cups low-sodium chicken broth
  • 2 (14.5 oz) cans fire roasted diced tomatoes
  • 4 teaspoons chili powder
  • 1 Tablespoons ancho chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon paprika
  • 3/4 teaspoon dried oregano
  • Dash of Salt 
  • Pepper
  • 1 lb boneless skinless chicken breast, make sure the chicken has a even thickness, about 1/2 inch thick, do not slice the chicken to prep it goes in whole pieces, then cut
  • 2 (14.5 oz) can black beans, drain and rinse well
  • 1/3 cup chopped cilantro
  • 2 Tablespoons fresh lime juice
  • Topping: Mexican Cheese Blend or cheddar cheese and sour cream
  • 1.In a large pot prepare rice according to directions listed on package. 
  • 2.Meanwhile, in a large stock pot over medium-high heat add the olive oil then when oil is hot add bell peppers and onion and saute 4 minutes until fragrant, add the garlic and saute for 1 minute. Pour in chicken broth and diced tomatoes. Stir in chili powder, ancho chili powder, cumin, paprika, oregano and season with salt and pepper to taste. Add chicken and bring to a light boil.
  • 3. Reduce heat to medium-low, cover and simmer until chicken has cooked through about 10 - 15 minutes. Remove the chicken to a cutting board, still keep the soup cooking while cutting chicken. and let chicken cool for a few minutes, then cut into small strips. Return chicken to soup, then add the black beans, cilantro, and lime juice, then stir in cooked rice (if you don't plan on serving the whole pot of soup right away, don't add the rice. It will being to absorb the broth as it sits so you can just add the rice to each serving). Serve warm top with cheese and sour cream if desired. 

Friday, October 23, 2015

Fall Sangria

This sangria is the perfect fall sangria, the taste of apple cider, cinnamon sticks, oranges, pears, pomogranates, pinot Grigio, brandy, as you take your first sip you taste a hint of cinnamon, along with apple cider, then oranges, apples and pears. You will love it. It tastes so delicious you will just just keep wanting more. It does not have to be summer to enjoy a glass of sangria, this is great as a fall and winter drink, perfect for the holidays. I found it, tried this recipe on a few people and they could drink this all year round. Yet this drink is kinda healthy with the cinnamon and all the fresh fruit. It scream fall as your taking your first sip..


2 cinnamon sticks, plus more for serving
2 medium apples, honeycrisp, gala, thinly sliced
1 medium pear, thinly sliced
2 medium oranges, thinly sliced
1 cup pomegranate seeds, plus 2-3 Tablespoons of the pomogranate juice from the piece of fruit, if using the ones in a cup in the dairy isle they come in a little liquid, pour a little in along with the seeds, if desired( if not just seeds is fine)
1 bottle Pinot Grigio white wine (750 ml bottle)
2 1/2 cups apple cider
½ cup brandy
¼ cup orange juice
2 Tablespoons lemon juice
Club soda, for serving


1. Place the cinnamon sticks and fruit into a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 3 hours. Around 6 hours is the best but can stay 24 hours.
2. Pour the sangria and fruit into mason jars or wine glasses top it with a splash of club soda then garnish with a cinnamon stick.

Thursday, October 22, 2015

Stuffed Cabbage Soup

This cabbage soup is a thick hearty meal all in one pot, great flavors of beef, rice, onions, carrots, cabbage, tomatoes, and this is a hearty soup with a few added flavors by adding some spices, stock to make this into a delicious soup.
I love to make my moms recipe for stuffed cabbage, these are not the ingredients for our homemade stuffed cabbage but if you go on my blog and search stuffed cabbage there you will find the authentic polish recipe for real stuffed cabbage. I found this recipe and wanted to try it, it was very good and so much faster and easier than stuffed cabbage rolls.


  • 1 Tablespoon olive oil
  • 1 1/2 pounds ground beef
  • Salt and freshly ground black pepper
  • 1 3/4 cups chopped yellow onion, about 1-2 Large
  • 1 1/4 cups chopped carrots, about 2-3 large carrots
  • 5 cups packed chopped cabbage (16 - 19 oz)
  • 3 cloves garlic, minced
  • 2 (14.5 oz) cans low-sodium beef broth
  • 3 (8 oz) cans tomato sauce
  • 2 (14.5 oz) cans petite diced tomatoes
  • 2 Tablespoons packed light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 teaspoon dried paprika
  • 1 teaspoon dried oregano or 1 Tbsp chopped fresh
  • 3/4 teaspoon dried thyme or 2 1/2 tsp chopped fresh
  • 2 bay leaves
  • 3/4 cup dry long-grain white rice
  • 1 Tablespoon fresh lemon juice
  • 1/3 cup chopped fresh parsley
  • 1. In a large cast iron pan, or if you do not have one a large stockpot, over medium high heat add 1 Tablespoon olive oil. Add beef, season with salt and pepper and cook, stirring and breaking up beef until browned. Transfer beef to a plate lined with paper towels, reserve 2 Tbsp of the rendered fat in pan (or drain off all fat and use 2 more Tablespoons Olive Oil) then set beef aside.
  • 2. Add onion and carrots to pan and saute 2-3 minutes, then add cabbage and saute 2 minutes, add garlic and saute 1 minute longer. Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return the beef to soup mixture. Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes. Stir in about another 1 cup water or more, either water or beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.

Tuesday, October 20, 2015

Chicken With Bacon And Garlic Alfredo Lasagna Roll Ups

These yummy lasagna noodles are filled with chicken, bacon, and cheese then topped with the best silky smooth garlic alfredo sauce, with italian seasoning, parmesan cheese. Believe me and make this recipe you cant go wrong with bacon ever..Your family will love them so much they will want them a few times a week..After I saw the recipe and made them, instant hit, they said omg these are so good, I knew it. These become rolled up into incredable bites of heaven. Easy to make perfect for dinner, parties that everyone will love..

  • 8 Lasagne noodles
  • 2 cups cooked and shredded chicken, or you can use rotisserie, take skin off
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded mozzarella cheese
  • Garlic Alfredo Sauce:
  • ½ cup butter
  • 2 cups heavy whipping cream ( 1 pint)
  • 4 ounces cream cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon garlic powder
  • 1 teaspoon italian seasoning or you can add oregano, parsley, and basil to equal 1 teaspoon italian seasoning 
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup grated parmesan cheese

  1. Preheat oven to 350 degrees. Spray an 9x13 inch pan with cooking spray and set aside.
  2. Cook the lasagna noodles according to package directions until al dente cook 1-2 minutes less than package directions Drain and rinse the noodles with cold water and lay them on a parchment paper to let excess water off, then pat with a paper towel
  3. In a medium saucepan over medium heat add butter, heavy whipping cream, and cream cheese, whisk until melted.  Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Line the bottom of the 9x13 inch pan with 1 cup of the alfredo sauce.
  4. Spread a few tablespoons of the alfredo sauce over each noodle. Take some of the shredded chicken and bacon and spread evenly over each noodle and top with some shredded cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×13 prepared pan. Repeat steps until done.
  5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.

Monday, October 19, 2015

Pumpkin Cupcakes With Cream Cheese Frosting

These classic pumpkin cupcakes are moist, with warm spices and a creamy cream cheese frosting. So good and so easy to make. A easy recipe with all your basic ingredients that are great to have on your counter for the house, school and halloween parties, great for a sweet treat for watching football games, I mean who doesn't love pumpkin..I found this simple recipe made it and delicious I recommend and wanted to share this recipe for all you pumpkin lovers out there..

Ingredients For The Pumpkin Cupcakes:

3/4 C. vegetable or canola oil
4 eggs
2 Cups sugar
1-15 oz. can pure pumpkin
1 tsp. vanilla
2 Cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg

Ingredients For The Cream Cheese Frosting:

8 oz. cream cheese, softened
1/2 C. butter, softened
2 tsp. vanilla extract
3-4 C. powdered sugar

1. Preheat oven to 350 degrees and place liners in cupcake tin and set aside.
2. In a large mixing bowl combine oil, eggs, sugar, pumpkin and vanilla and whisk until smooth.
3. In another separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to wet ingredients and whisk and stir just until combined. 
4. Fill cupcake liners 3/4 full and bake for 15-23 minutes or until an toothpick comes out clean. Let cupcakes cool completely. 

6. Cream Cheese Frosting: In a large bowl beat cream cheese and butter until smooth and fluffy about 2-3 minutes. Add vanilla extract and slowly add powdered sugar until your reach your desired consistency. I usually use the 4 cups of powdered sugar

recipe and photo source:

Wednesday, October 14, 2015

Hawaiian Sweet Chicken

A crisp baked chicken coated in a yummy sweet  Hawaiian sauce made from pineapples, brown sugar, soy, red pepper, and garlic then baked to perfection, so no need for take out when you can make this healthy dish thats easy to put together. Place this over rice or the rice on the side and you have a weekday meal that I will guarantee everyone will love.

This dish is so good and all of the ingredients you will have on hand in your kitchen already. This is even great for a party of if you are having guests over for dinner, you can place in a big dish with lots of rice and this is a dish this looks great and tastes incredible. I found this recipe and I knew this is another great recipe that I had to make we loved it and now I have to share with everyone, its that good.

Ingredients For The Chicken:

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola or vegetable oil
  • Ingredients For The Sauce:
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • 1 teaspoon minced garlic
  • ½ tablespoon cornstarch
  • 1 red pepper chopped
  • 1 (20 oz) can pineapple tidbits, drained
  1. Preheat oven to 325 degrees. Grease a 13x9 inch baking dish and set aside. Cut the chicken breasts into bite sized pieces and then season with salt and pepper
  2. In 2 seperate medium sized bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.( People ask the cornstarch first, yes this is correct.)
  3. Heat canola or vegetable oil in a large skillet over medium-high heat and cook chicken until browned. Make in several batches. Do not over crowd the pan or you will not get the crispy chicken you want, it will be soggy if you put it all in.  Place the chicken in the prepared dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
  5. Stir the chicken every 15 minutes so that it coated them in the sauce. After the chicken is done cooking you can serve over rice or rice on the side.