Monday, July 19, 2021

Glitter Grapes

July 19, 2021
I have always believed in using up what you have, and not letting things go to waste.  For example, when I meal plan, I often look to see if there will be leftovers from a specific meal, that I can use for the next night, or a few nights over.

Roast a whole chicken, count on having leftovers that can be made into enchiladas, or chicken salad.  

I also don't like throwing things away, so I'm always trying to use up what we have in the fridge.  If it is some sort of vegetable that I can freeze, then I do so.  If it's fruit I try to make a fruit salad or jam.

I had some grapes that needed eating up soon, before they went bad, and since we've been having such hot weather here, these were the best excuse to make some glitter grapes.

July 19, 2021 

Now if you've never had glitter grapes, you're probably thinking I've lost my mind. But I assure you, I haven't, and if you've never tried these, you really don't know what you're missing. They are so easy to make, and the good thing is that you can make as much or as little as you want, making it the perfect treat for a get together. 

July 19, 2021 

Glitter Grapes 
Jello powder (flavor of your choosing)
For every 2 cups of grapes, you need 1 tablespoon of jello powder and 2 tablespoons of sugar.  Mix well, then pour into a parchment or wax paper lined cookie sheet, and freeze.

If you want to keep them frozen or make a big batch that you won't eat right away, you can place them in ziploc bags or a freezer safe container.

July 19, 2021


July 19, 2021
My husband is obsessed with nachos.  Of any kind, from anywhere, and he is even known to go into the kitchen late at night, grab some tortilla chips, throw on some shredded cheese, nuke it and enjoy that, like it's the best thing in the world.

I'm not in any way dissing on nachos, but I have to say that for me, potatoes trump everything else.  Give me potatoes in any way, shape or form, and I'll be a happy girl.

July 19, 2021
So these totchos, are my absolute favorite as a quick lunch, even a summertime dinner when you're not too hungry but are looking for something simple and delicious to fill your tummy.

They couldn't be easier to make, and you can add whatever toppings you want.

I kept these pretty simple, but I think next time I may kick them up a notch and see what happens.

July 19, 2021

1 (32 oz) bag of tater tots
1 cup sour cream
1 cup ranch dressing
Shredded cheese
Crumbled bacon
Green onions

Bake your tater tots according to package directions.  In the meantime, combine the sour cream and ranch dressing.
When done, pull out of the oven, and spread on the sour cream mixture.  Add the shredded cheese, bacon and green onions and return to oven for a few more minutes, just until cheese starts to melt.

Serve immediately.

Thursday, June 24, 2021

Bang Bang Chicken Kabobs

Bang Bang Chicken Kabobs 

It's been years since I've made kabobs. It's not something I make a lot, and thankfully I had some skewers left over for this meal. Just shows you how long it's been since I've bought wooden skewers. 

But while looking through some food blogs a few weeks back, I came upon this recipe and knew I had to make it.  It's summer time, I love using my grill and this is the perfect meal to throw on, and get on the table in no time.
 Bang Bang Chicken Kabobs 
So where does Bang Bang Chicken originate? 
It is a typical street food sold in the Szechuan Region in China.  Basically the sauce is made of mayonnaise, sweet chili and sriracha.  It is delicious and really easy to make.

This meal came together pretty quick, aside from the hour that I left the chicken marinating in the fridge, everything else was quick and in no time we had a delicious summer meal on the table.

By the way, if you don't have a grill, or can't grill for some reason, you can pop these in the oven, I would say maybe at 375 F, until done, then just turn on the broil to give it a nice charred look.

Bang Bang Chicken Kabobs 
Bang Bang Chicken Kabobs 
Boneless skinless chicken breasts, cut into 1 inch pieces
2 tbsp mayonnaise
4 tbsp sour cream 
1 tsp mustard 
1/3 cup sweet chili sauce 
1/2 tsp sriracha 
1 tsp honey 
Wooden skewers
Soak the wooden skewers for at least 10 minutes, to prevent burning.
In a big bowl, mix together the mayonnaise, sour cream, mustard, sweet chili sauce, sriracha and honey.  
Add the chicken cubes, and stir well to combine.  Cover with plastic wrap and place in the fridge for about an hour.  
Add the chicken pieces to the wooden skewers.  Preheat your grill, make sure to brush on some oil on the grates so the chicken won't stick.  
Cook about 5 or 6 minutes on each side, until cooked through.  
Drizzle on any remaining sauce over the chicken, and serve immediately. 
Recipe adapted from:  4 Sons 'R' Us
Bang Bang Chicken Kabobs

Knock your socks off Burgers

Knock your socks off burgers 

I love a good burger. To me, there is nothing like it. 
The messier, the juicier, the bigger the mess on your hands, the better the burger, in my opinion. 
But as much as I love burgers, I often tend to not finish mine.  My greatgrandmother used to say "Tens mais olhos que a barriga."
Which meant "you have more eyes than stomach.".  
I couldn't argue with her because she was 100% correct.  But then, in my defense, who of us hasn't bitten off more than they can chew, literally?
With the invention of the slider burgers, it took it all to a new level, because now I could enjoy my favorite burgers a little at a time, and I didn't feel like I was wasting.

Knock your socks off burgers 

Also, I don't like burgers from one day to the next.  I don't mean burgers we throw on the grill and keep in a tupperware until the next day.  I am talking about ready made burgers, like sometimes my kids will eat half a burger and leave the other half for later.

I can't.  It just doesn't taste the same.  And maybe it's just me but every time I try to heat up a burger, I end up with a rock hard bun.  It's just gross to me.

Anyway, all this just to say that I love burgers, but I really REALLY love sliders. 

These are the perfect size burger, and you can make a huge batch if you have many mouths to feed, or a get together.

Knock your socks off burgers 

The sauce is definitely what makes these and I think that sauce would be divine over a steak.
Now if you don't like mushrooms, I suppose you could leave them out.  I actually picked out the mushrooms from my son's sliders because he dislikes them immensely.

Me on the other hand, I love mushrooms and a good mushroom sauce, and this one, is that and much more.

Knock your socks off burgers
Knock your socks off Burgers
1 lbs. ground beef 
12 dinner rolls 
6 slices pepper jack cheese, cut in half 
Mushroom sauce 
8 oz. sliced mushrooms 
3 Tablespoons butter 
2 Tablespoons minced garlic or 
4 garlic cloves minced 
 ½ cup chopped onion 
1 Tablespoon Worcestershire sauce 
½ cup heavy cream 
 ½ cup beef broth 
 ½ teaspoon salt 
 ½ teaspoon pepper 
1 Tablespoon cornstarch 
2 Tablespoons cold water 
Preheat oven to 375 F.  Divide the ground beef into 12 small patties. 
Fry them in a cast iron skillet until cooked through and brown, remove from heat.
Remove them from skillet.
In another skillet, add the butter, mushrooms and garlic.  Saute for a few minutes.  Add in the  Worcestershire sauce, cream, beef broth, onion and salt and pepper.  
In a small bowl, mix the cornstarch with 2 tablespoons of water.  Slowly add to the mushroom and onion mixture, stirring constantly until thickened.  Remove from heat.  
Place the dinner rolls in a greased casserole dish.  Slice open, and spread mayonnaise on both sides.  Plate a burger in each bun, top with half of a pepper jack cheese slice.  Spoon on some sauce, and add the top bun.
Cover with foil and bake for a few minutes until cheese melts.  
Serve immediately!

Recipe adapted from: Chef in Training

Monday, June 21, 2021

Chili Dog Casserole

Chili Dog Casserole 

One of my husband's favorite things, are chili dogs. 
He loves them, and I'm quite sure if he could have them every day, he would.  I have a great recipe for oven chili dogs, already posted here on the blog.  It's one of those that you can throw together quick, pop in the oven and enjoy.  

I also love that it can be a great meal for a get together, or if you have a big family.  It's one of those recipes that you can make as many as you need or even just two or three.  

This casserole however, is like having your chili dog and fries, all in one spot, and let me tell you, it got rave reviews from the boys in the family.

And the girls too. I loved how easy it was to make and how filling and delicious it turned out. 

This is another great recipe from the blog 4 Sons 'R' Us. Go on over and check out her other recipes, you're sure to find quite a few delicious ones to add to your menu. 

Chili Dog Casserole  

Chili Dog Casserole 


6 hot dogs your favorite brand , sliced into ¼” rounds 
15 oz can chili 
14.5 oz can diced tomatoes, drained 
1 cup shredded or very thinly sliced, carrots 
12 oz crinkle cut French fries 
1 cup shredded cheddar cheese 
Spray a 9 x 13” baking dish with cooking spray and set aside. In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and browned. 
In a medium bowl, add the hot dogs, chili, tomatoes, and carrots. Stir until evenly combined. Pour this mixture into the prepared baking dish. Evenly arrange French fries in a single layer on top of the hot dog mixture. Bake in the oven at 450 for 30 minutes. 
Evenly, or as evenly as possible, sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted. 
Chili Dog Casserole