Rotel Chicken Sketti

2-3 Boneless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Rotel
1 tsp Lady & Sons Seasoning
2-3 tbsp Extra Virgin Olive Oil
8 oz Velveeta – Cubed
8 oz Spaghetti

Cut Chicken into bite sized pieces.  Pour the extra virgin olive oil in the pan and cook chicken, season with Lady & Sons seasoning.

Stir in soup, cheese & Rotel.  Reduce heat & cook until cheese is melted, stirring often.

Serve over cooked noodles.

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A Cheesy, Corny Side Dish (AKA Cheesy Corn on the Cob)

I’ve told you before that one of my husband’s favorite side dishes is corn.  I might even go out on a limb and say he could make an entire meal out of corn, but it might need a bit of meat in it somehow.  Maybe this is something I could work on…

Back in 2009 when we first started dating, I was at his mom’s house and we all got off watching Paula Deen cooking something on the Food Network.  By attempting to google and find this recipe for you, I found it on her website; I didn’t find it on FN so who knows which episode it really was on, the main thing is this corn is to die for!

I still  have the note in my iPhone where I wrote down the ingredients and what to do – It is that simple!  Sometimes Simple=Fabulous, this time that motto doesn’t lie!  But at the same time, I can’t lie in the fact when we first watched her and heard her talking about this recipe, we thought she was out of her mind.

The ingredients:
Corn on the cob, shucked
Chili Powder
Salt
Pepper
Mayo
Parmesan Cheese

That is an interesting combo of ingredients, that’s for sure!

So first up after shucking the corn out of the husks, you’ll slather it with mayo.

Sprinkle it with Chili powder.  A nice thin coat.  That was the ear after I put the CP on it.

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Cheese Ravioli Carbonara

I came home last night and hubby was laying on the bed not feeling the greatest.  I changed out of my clothes, turned on the tv and snuggled up next to my hubby.  We’ve been watching a Gilmore Girl’s marathon.  We no more than turned the tv on got the dvd set and the power went out, came back on, turned off, came back on, turned off and came back on.  I turned the tv back on, got the dvd set and we watched an episode.  When the next episode started we had the power surges again.  Must be the heat.  When I got in my car it said it was 104 degrees.

We watched another episode of Gilmore Girls.  Around 7 we decided that we really needed to probably fix dinner.  I stumbled across this recipe on Sara’s blog last week during her Recipe Round-up.  It was super easy to make.  It took less than 15 minutes. And look at this!

Cheese Ravioli Carbonara
Serves 2

2 tbsp light Italian dressing, 3/4 cup chicken broth in a pot.  Add 1(9oz)  package refrigerated or frozen cheese ravioli and cook about 5 minutes or until most of the chicken broth has evaporated.

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Gusano’s Pizza – Joplin, MO

Typically a Friday night for us consists of eating pizza.  Ok, not always, but there for a while, yes that was the case.  When Gusano’s in Joplin opened in December of 2009, we eventually wandered in there.  Now, this is our go-to place for pizza.  Yeah, it’s that good.

And the cool thing is you can get Chicago style deep dish pizza.

I watched a special on the travel channel where they compared Chicago style pizza to New York Style Pizza.  New York style is larger slices that are to be folded up and almost eaten like a sandwich because “New Yorker’s are always on the go.”  Chicago style was created to be a sit down and “eat with a fork and knife” style pizza.  I always found that to be interesting.

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Stocking up for Cake Decorating Part 1

I am not now nor have I ever been a professional cake decorator.  I have decorated my fair share of cakes when taking classes & practicing, but I just want to clarify I’m not a professional.  I’m not a beginner either.  Let’s say Amateur.  Does that work?

I just thought I would share a few tips with you on how to make your life easier when decorating cakes.  Things I’ve learned that work for me, whether I came up with it on my own or the teacher I had showed me.

Let’s start out with the basics – that would include bags, tips, & couplers.

Ok first off – Piping Bags.  You have many choices out there.  These reusable bags are fabulous, however you can see sometimes they get a little dingy looking.  As long as you clean them, they’re great.  Dawn used to make a foaming soap, it worked great at cleaning them.

Next you need to choose size.  Generally a 10in is the best bet for the more intricate work you are doing.  If you watch Cake Boss, he has huge bags, well I’d love to learn his method but until he teaches me, this is what I use :).

Your next two options happen to be a 16in bag which is great for icing the cake.  You’ll need the big tip which I’ll show you in just a bit, but it works miracles when initially icing a cake.  One thing though, seems like it uses a bit more icing so you have to be prepared :).

Then you have the disposable bag option.  I like this option personally.  It makes for quick and easy clean up but sometimes depending on how many you use, it can get expensive :).  Just keep in mind and use what works best for you.  I keep both on hand because they all have their handiness (is that really a word?)

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We’re a little bit Corny {Corn Cakes}

When I met my husband, he always commented on just how much he loved corn.  So that year for Thanksgiving we introduced him to my grandma’s corn casserole recipe.  He’s never looked back :).  So anytime I run across corn recipes, I have to share with him and generally we end up trying them.

Monday was no different.  I was perusing through my google reader and ran across a recipe for Corn Cakes.  Holy yummyness!  They looked awesome.  I knew we were going to have steaks for dinner {long story} but we didn’t have a side dish so I decided to make it a point to go to the store to pick up milk {another story for another day} because I knew we were going to try these!

So without further ado:

Corn Cakes adapted from Mennonite Girls Can Cook

Ingredients:

  • 1/3 cup flour
  • 1/3 cup cornmeal
  • 1/4 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup cheddar cheese, grated
  • 1 1/2 cups corn, cooked and drained
    • Best way to cook the corn {IMO of course} is put a few tablespoons butter & some season salt in a skillet.  Just as the melts and gets a “sizzle” sound to it add the corn and saute it up a bit!! Adds another level of flavor
  • 1/4 cup buttermilk
    • Don’t have?  Remember add a splash of vinegar to low fat or skim milk.
  • 1 egg
  • 1 tablespoon butter, melted

Method:
In a medium size bowl combine dry ingredients with grated cheese and set aside.

In another bowl whisk together corn, buttermilk, egg, and melted butter.

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Cauliflower Pizza

Cauliflower Pizza adapted from Recipe Girl

CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

Directions:

1. Shred the cauliflower into small crumbles. You can use the food processor if you’d like, but you just want crumbles, not puree. You’ll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil..
3.  Top with your favorite toppings & Broil for 3-4 minutes or until hot and cheese is bubbly.

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Milo’s Cellar – Boulder City, NV

Recently my husband and I went to Las Vegas for a short get away.  He’d never been and the last time I was out there I was 20, 2 months before I turned 21.  Truthfully, it was about the same time of year even almost down to the weekend, but not quite.  in 2003 I was there the weekend before finals for a day and a half.  This time it was the week following finals and we were there a bit longer.
I’m pleased to say we did absolutely nothing.  Ok maybe that’s partially a lie, we saw a show, Jubilee at Bally’s, one of the last true Las Vegas style shows.  We ate.  We lounged by the pool.  We walked everywhere.  We ate.  I always said if I ever made it back out to Vegas I WAS going to Hoover Dam, don’t worry we went.  And did I mention we ate?

I’m so glad we walked everywhere or else I would have gained 15 lbs I swear.  One of my biggest complaints about Vegas {and really it’s only minor} is they don’t know what Sweet Tea is.  Someone from the South, please move there and inform them – Stat!

Otherwise it was a very relaxing trip.  On Friday while we were out there, we got a rental car (get this for $1, what a deal!) and headed for Hoover Dam.  I plugged the directions into my iPhone and it took us through this cute little town of Boulder City.  I swear, if you’ve ever seen the movie Cars, it reminds me a lot of their town.  I know there had to be an interstate somewhere to bypass the town but I’m so glad that the directions took us through this town.

On our way back to Vegas from Hoover Dam we knew we had seen a cute little restaurant in Boulder City so we made it a point to go back and try some “local” food.  It wasn’t on the Vegas Strip, it had to be local, right?!

Milo’s Cellar Sidewalk Cafe, Wine Bar & Retail Liquor was the cute little cafe.

Sadly I didn’t think to do restaurant reviews until after I was home from my trip so I got this photo via their website.

The food was outstanding.  They open at 11am.  We were there during lunch so we went for the sandwiches. Here’s what we ordered: {Oh I might mention my mom was out there for work so she was able to join us!! That’s why 3 entrees :)}

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Memaw’s Chocolate Chip Cookies

My Mother-in-law makes the best cookies.  She used to ship them to Afghanistan when my husband was there so he felt like he had a piece of home with him.  Now, I have the recipe!  Yey :).  It reminds me a lot of my grandma’s recipe, and you know, I can’t quite make them like she does, but my {step}daughter and I have sure tried :).

Chocolate Chip Pudding Cookies
2 1/4 cups unsifted flour
1 tsp baking soda
1 cup butter or margarine, softened
1/4 cup sugar
3/4 cup packed light brown sugar
1 pkg (4 serving size) Jello instant pudding (vanilla or any flavor)
1 tsp vanilla
2 eggs
1 (12 oz) pkg chocolate chips

Mix flour with baking soda.

Combine butter, sugar, brown sugar, pudding mix and vanilla in large mixing bowl.  Beat until smooth and creamy.  Beat in eggs.  Gradually add flour mixture.  Stir in chocolate chips and nuts (optional).  Batter will be stiff.

Drop by tablespoons on baking sheet.  Press out to help flatten.

Bake in preheated 375 degree oven.  Bake 8-10 minutes.