Super Bowl Eats

#TipTuesday

Super Bowl Eats

Let’s Get Ready to RRRUUUMMMBBBLLLE!!!

Wait, is that a basketball song?  Who knows.  Anyways, word on the street is that there is a big football game coming up on Sunday.

So, we’ve gotta have some apps to serve all those who get “in” to things like that…I’ve rounded up some of our tribe’s fave “eats” to help you plan for the perfect Super Bowl party next weekend!  Here goes…

Cheesy Sausage Squares

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Cheesy Bacon Stuffed Mushrooms

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Sausage Pineapple Cheese Bites

 

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Fiesta Party Dip

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BBQ Crescent Rolls

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Taco Stuffed Shells

photo 2 (14)

What are some of your favorite go-to recipes for entertaining?

What are you fixin’ in your kitchen this week? Please share in the comments! 🙂

Welcome to the Tribe, friend! I am so thankful you stopped by.  I hope you are finding some neat things here, and if you like what you see, I would love to add you to our Monday newsletter list!  Each Monday I send out a list of all the new blog posts right to your inbox so you don’t have to search for the latest tips, recipes and encouragement! 🙂 Let’s be friends…Add your email below!

 

Balsamic Chicken Bake

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Balsamic Chicken Bake

Ready for a quick and easy dish for dinner that should please most palates?  Look no further than Balsamic Chicken Bake.  An added perk: this dish is rather healthy boasting grilled chicken, tomatoes AND spinach!  My cousin introduced me to this deliciousness not too long ago and it has swiftly become a weekly staple.

You will need:

9 x 13 casserole dish

Bag of Perdue grilled chicken (if you prefer, you can grill your own chicken.  Perdue just saves me time!)

1.5 tablespoons of Olive oil

Bag of Spinach leaves

10-15 Campari Tomatoes

Small container of feta cheese

Creamy Balsamic salad dressing (I use Newman’s Own – feel free to use any brand you like)

Box of campanelle pasta

Dish Deets:

Prep Time: 10-15  minutes

Cook Time: 20 minutes

Feeds: 2-3 adults OR 2 adults, 2 children

Directions:

(1) Preheat oven to 350.

(2) Bring a pot of water to a rumbling boil for your pasta.  (I usually add a 1/2 a tablespoon of olive oil or a small scoop of butter to prevent the noodles from sticking while cooking)

(3) In a skillet, add half a tablespoon of olive oil and allow pan to heat up.  Add the Perdue grilled chicken.  Toss until the chicken is browning and heated through.  Set aside.

(4) Slice your campari tomatoes, as if you were slicing them for a salad or sandwich.  Set aside.

(5) Spray your 9 x 13 dish with a minimal amount of cooking spray.

(6) Layer the 9 x 13 dish with the following ingredients:

First: Layer the spinach leaves (use the whole bag if you wish or 1/2 bag if preferred)

Second: Layer your campari tomatoes in the following manner:

Third: Layer the grilled chicken.

Fourth:  Layer the feta cheese.  I use an entire container.  We are cheese lovers.  The amount you use is up to you!

Last: Drizzle the creamy balsamic dressing liberally over the entire dish.

(7) Place the dish in the oven for 20 minutes.

(8) Add the campanelle pasta to the boiling water.  Drain.  Set aside.

(9) After the pasta has cooled a bit, add enough balsamic dressing to cover the noodles.  Fold in until the noodles are adequately “dressed.”

(10) The balsamic bake should bubble and have a “soupy” consistency when finished cooking.  The spinach leaves will be wilted and the tomatoes will be soft.  The feta will have begun to melt as well.

(11) To serve: Put two large spoonfuls of the pasta in a bowl.  Next, put a serving of balsamic chicken bake on top – enough to cover the noodles.

I offer extra feta and balsamic dressing to my family so that they can add as a garnish once the dish is served!

Enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments! 🙂

Welcome to the Tribe, friend! I am so thankful you stopped by.  I hope you are finding some neat things here, and if you like what you see, I would love to add you to our Monday newsletter list!  Each Monday I send out a list of all the new blog posts right to your inbox so you don’t have to search for the latest tips, recipes and encouragement! 🙂 Let’s be friends…Add your email below!

Crowd Pleasing Apple Cider

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Crowd Pleasing Apple Cider

Well, it looks like we are in for a frigid winter, friends.

To help us tackle the tundra, I am sharing my go-to apple cider!  Hope it warms your soul like it does mine!

Ok, hope you’re snuggled up somewhere warm! 😉

You will need:

2 quarts apple cider

1 1/2 cups orange juice

1 tablespoon brown sugar

1/2 teaspoon lemon juice

2-3 cinnamon sticks (3 in)

Dash ground cinammon

Dash ground cloves

Dish Deets:

Prep Time: Under 5 minutes

Cook Time: 15-20 minutes

Feeds: Recipe makes 8 servings

Directions:

(1) Place apple cider in a large saucepan on the stove at a high setting.

(2) Wait until cider begins to reach almost boiling.  Pour in remaining ingredients.

(3) Allow the cider to simmer for 15-20 minutes or until heated throughout.

(4) Serve very warm in festive mugs.  Optional garnishes: sprinkle brown sugar on top or add a cinnamon stick to each mug.

* Side Note: To take the kick of this beverage up a notch, feel free to add one cup of dark rum to make it more fun for cocktail parties or festive get-togethers!

What are you fixin’ in your kitchen this week? Please share in the comments! 🙂

Welcome to the Tribe, friend! I am so thankful you stopped by.  I hope you are finding some neat things here, and if you like what you see, I would love to add you to our Monday newsletter list!  Each Monday I send out a list of all the new blog posts right to your inbox so you don’t have to search for the latest tips, recipes and encouragement! 🙂 Let’s be friends…Add your email below!

Melt In Your Mouth Ham and Swiss Rolls

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Melt In Your Mouth Ham and Swiss Rolls

Friends, there is so much Whole30, healthy / clean eating, diet information flooding the internet right now that I thought I’d keep it real and bring you some of the best soul food you’ll ever put in your mouth.

I mean it’s below 40 degrees here.  I have no interest in changing out of these pajamas and surviving the tundra just so I can snag coconut flakes and zoodles from TJ’s (Trader Joe’s for anyone confused… 😉 )

So, I give you: Melt In Your Mouth Ham and Swiss Rolls.

All you need to know is that the base ingredient of these sinfully good treats is Hawaiian rolls and you should completely comprehend the magnitude of their amazingness…

These little wonder rolls are delish any time of the day for any function!  The condiments are baked into them, so there’s no need to hassle with setting up a station with mustards, jellies, etc.  These puppies stand alone!  They even travel well – so that makes them perfect to become your go-to snack for parties / get-togethers when you’re tasked with bringing a little something to eat with you.  These rolls are so delish, they will make you feel like a kitchen superstar – the secret is the sauce you pour over them just before baking 😉

You will need:

2 packages (12 count each) of King’s Hawaiian Original Sweet Dinner Rolls

1/2 to 1 pound or 24 slices of deli honey ham (I use Honeybaked Ham because…is there anything more scrumptious?!?)

12 slices of thinly sliced Swiss cheese, cut into fourths

1 tablespoon poppy seeds

1 1/2 tablespoons Dijon mustard

3/4 cup butter melted

1 1/2 teaspoon Worcestershire sauce

1 tablespoon dried minced onion

Mayonnaise for spreading

Dish Deets:

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Feeds: 12-15 people

*NOTE: You can divide this recipe in half if you only desire to make 12 rolls.  OR you can multiply depending on how many rolls you need to prepare.

Directions:

(1) Preheat oven to 350.  Grease a 9×13 baking dish.

(2) Separate the tops from the bottoms of the rolls.  Line the bottoms of the rolls in your greased 9×13 baking dish.  Using a knife, place a very thin layer of mayonnaise on the rolls.

(3) Next, place a slice of Swiss cheese on each roll (or cover the entire layer of rolls with thinly sliced Swiss cheese).

(4) Layer the ham onto the rolls, evenly making sure to put the same amount on each roll. (Don’t forget the edges ;))

(5) Arrange the remaining Swiss cheese over the ham.  Place the tops of the rolls back on top of the top layer of Swiss cheese creating mini sandwiches.

(6) In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds and dried onions.

(7) Pour the mustard mixture evenly over the rolls.

(8) Bake in the oven until the rolls are lightly browned and you can see the cheese melting – this will take 20 – 25 minutes.

(9) Remove the rolls from the oven and slice evenly creating mini sandwiches.  Serve and enjoy!

* QUICK TIP: Using aluminum foil during baking can help to cook the rolls more evenly!

What are you fixin’ in your kitchen this week? Please share in the comments! 🙂

Welcome to the Tribe, friend! I am so thankful you stopped by.  I hope you are finding some neat things here, and if you like what you see, I would love to add you to our Monday newsletter list!  Each Monday I send out a list of all the new blog posts right to your inbox so you don’t have to search for the latest tips, recipes and encouragement! 🙂 Let’s be friends…Add your email below!

Hot Chocolate Goals

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Hot Chocolate Goals

HAPPY NEW YEAR!  It’s a new year, new day, new chapter in this crazy book we call life.

Also, it is freeeezing cold across the entire U.S.

While the rest of the world diets and sets up their intensely awesome healthy new lifestyle (y’all are my absolute heroes in life), ya girl is gonna be snuggled up sippin’ on hot chocolate.  Because #truth and #BabyItsDangColdOutside.

So, I thought today I would share my fave cold weather warm up drink: HOT CHOCOLATE.

Editor’s Note: For those of my precious readers who are partaking in Whole30 this January and thus absolutely forbidden from this sugar ridden, hysteria inducing no-no bev, just catalog this bad boy for the week you get outta food jail…errr I mean after you have successfully detoxed your body of all toxins and realized that your way is WAY healthier than mine 😉

You will need:

4 cups whole milk

4 tablespoons cocoa powder

1/2 cup sugar

2 teaspoons vanilla extract

12 ounces chocolate chips

Dish Deets:

Prep Time: 0 minutes

Cook Time: 10-15 minutes

Feeds: 2-4 adults

Directions:

(1) Bring milk to a simmer over high heat.

(2) Turn heat down and add cocoa powder, and chocolate chips.  Stir continuously to prevent any lumping.

(3) Add the sugar and vanilla extract.

(4) Stir all ingredients until well mixed and hot throughout.

(5) Serve with marshmallows or a little cookie.  If you’re gonna go…go all the way.  Am I right?!?

What’s your go-to soul warming beverage? Please share in the comments!

Welcome to the Tribe, friend! I am so thankful you stopped by.  I hope you are finding some neat things here, and if you like what you see, I would love to add you to our Monday newsletter list!  Each Monday I send out a list of all the new blog posts right to your inbox so you don’t have to search for the latest tips, recipes and encouragement! 🙂 Let’s be friends…Add your email below!

Chili Cornbread Bake

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Chili Cornbread Bake

So, is anybody else totally confused by the weather?!?  One day it’s snowing outside followed by two days iced in.  The next week it’s 75 degrees and I’m considering getting my tan on.

To be honest, I kinda like a good 3-4 weeks of cold.  Since the south is so hot throughout the year, it’s nice to get the chance to turn up the heater for a bit.  Who else loves cuddling up in onesies, clutching a mug of piping hot cider and curling up next to the crackling fire?  Wow.  I wish I was doing that right now.  I digress.

The last few weeks have been bitter cold.  In fact, we even saw enough snow to build a pretty large snowman!!

So, if you’re like me, you are in need of a “warm-me-up” recipe!  In an effort to warm your tummies (and your souls ;)), I am sharing my somewhat top secret and kinda famous (ha! don’t I wish! 😉 ) chili cornbread bake recipe today.  I kid you not, this dish is like a hug to your mouth.  In under an hour, you can be warmer than a pig in the sunshine, friends!

For the Chili, you will need:

2 pounds ground beef

1 onion chopped

2 chili seasoning packets

1 – 2 cans chili beans (depending on how much you like beans), undrained (16 ounces)

1 can diced tomatoes (14 1/2 ounces)

1 can diced tomato with green chiles (10 ounces)

1 can chopped green chiles (4 ounces) (this is optional…for a kick!)

Note: You may need to add a little water for consistency purposes, but don’t too much 😉

Sour cream

Shredded Cheddar

For the Cornbread, you will need:

1 (8oz) package Jiffy corn muffin mix
1 (15 oz) can cream corn
1 (15 oz) whole kernel corn, drained
1 (4 oz) green chilies, chopped and drained (optional)
1 cup (8 oz) sour cream
1/2 cup (1 stick) of butter
1/4 cup chopped green onions
1 teaspoon freshly ground black pepper
1 cup (4 oz) shredded sharp cheddar cheese

Dish Deets:

Prep Time: 5-10 minutes (browning hamburger meat); 5-10 minutes preparing cornbread to bake

Cook Time: 1 hour

Feeds: 6-8 adults

Directions:

FOR CHILI:

(1) Chop onion.  Pour a large drizzle of olive oil in a skillet over medium high heat.  Cook onions until carmelized.  Set aside.

(2) Brown hamburger meat.  Season liberally with salt and pepper.  Drain.

(3) Add chili seasoning and mix together well.

(4) Stir in the remaining ingredients and bring to a boil.

(5) Reduce heat; simmer uncovered (stirring occasionally) for 15 minutes or until the soup is heated throughout.

FOR CORNBREAD:

(1) Preheat oven to 350.

(2) Mix the muffin mix, cream-style corn, whole kernel corn, green chiles, sour cream, butter, green onions, pepper, and 3/4 cup of the cheese in a bowl.  Stir until well blended.

(3) Pour the mixture into an 8×8 inch baking dish.  I usually spray mine with cooking spray to prevent sticking.

(4) Bake at 350 degrees for 45 minutes or until golden brown.

(5) Sprinkle with remaining 1/4 cup of cheese and bake for an additional 5 to 10 minutes longer or until the cheese is melted.

NOW, FOR CHILI CORNBREAD BAKE:

Cut a large square of the cornbread and place in the bottom of a shallow dish or bowl.  Pour chili over top the cornbread.  Smother in shredded cheddar cheese.  Put a large dollup of sour cream on top.  Serve and thank me later 😉

What is your fave comfort / soul food? Please share in the comments!

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Chive Crusted Tilapia

#TipTuesday

Chive Crusted Tilapia

If you are like me and need a little break from turkey, dressing and four different types of cranberry sauce (don’t ask...), have no fear!

Because today’s recipe is so fresh and so clean, clean it needs a rap song written about it, too. 😉

This light chive crusted tilapia paired with fresh asparagus will serve as a detox for yo’ full and weary soul, friend.

You will need:

2 pieces of Tilapia

1/2 cup of panko

6 ounces of asparagus

Sour cream

1/4 ounce of chives

1 tablespoon Vegetable oil

2 tablespoons butter

1 lemon

Salt and Pepper

Dish Deets:

Prep Time: 5-10 minutes

Cook Time: 20-25 minutes

Feeds: 2 Adults

Directions:

(1) Preheat oven to 450.

(2) Chop and discard the tough ends off of the asparagus.  Wash thoroughly.  Finely chop the chives.  Halve the lemon and cut one of the halves into wedges for later use.

(3) To make the sauce, mix together 4 tablespoons sour cream, 1 tablespoon chives and a squeeze of lemon.  Season with salt and pepper.  Stir to combine evenly.

(4) Toss the asparagus with olive oil and salt / pepper to taste.  Lay the asparagus on a foil-lined baking sheet and cook until crisp.

(5) Mix some salt and pepper into your panko bread crumbs.

(6) Pat your tilapia dry and season all over with salt and pepper to taste.

(7)  Brush each piece of tilapia all over with the sauce.  Then, dredge each piece in the panko, pressing to ensure that the panko sticks to the fish.

(8) Place fish on a foil-lined baking sheet and cook until cooked throughout.  (You could also cook the fish in the skillet, it is up to you!)

(9) To serve, arrange some asparagus on the plate and top with a piece of tilapia.  Drizzle sauce on top of the fish and sprinkle with remaining chives and lemon.  Serve and ENJOY!

 

What are you fixin’ in your kitchen this week? Please share in the comments!

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Cupcake Turkey Treats

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Cupcake Turkey Treats

I could share some pretty amazing Thanksgiving-esque delicacies with you today…

And if you are really on a hunt for some last minute soul food recipes, click around under the Food tab, because, Friend, I’ve got ‘ya covered 😉

BUT, today, I am sharing the easiest, cutest and most delish treat that your loved ones will beg you to make for years to come… Cupcake Turkey Treats!!

You will need:

1 Bag of Candy Corn

Cupcakes with Chocolate Icing (as many as you would like)

Candy Eyeballs (You can purchase these at Hobby Lobby, Target or Amazon 😉 )

Directions:

(1) Bake cupcakes and ice your cupcakes (OR buy them at Publix like me…ha! – that’ll save you a whole step 😉 )

(2) Using 5 candy corns, space them evenly around the top of the cupcake in a half-moon design to create the look of feathers.

(3) Using 2 candy eyes, place them evenly spaced in the center of the cupcake to create the turkey’s eyes.

(4) Using one candy corn, place it in the center at the bottom of the cupcake for the beak.

(Side note: I didn’t really have to type all these tedious, yet painfully obvious, instructions out… did I?!?)  HA! Have FUN!

What are you fixin’ in your kitchen this week? Please share in the comments!

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Balsamic Pork Tenderloin

#TipTuesday

Balsamic Pork Tenderloin

Are you hungry, yet?!?  Just look at that thing!!

I gotta say, this is a new fave up in here!  Those roasted potatoes are beyond and I have a new trick for roasting green beans…Burn ’em a little bit! 😉

Confession: I left the green beans in the oven a littttttle too long.  But, boy was that a good mistake!  When they get that crispy shell, they are honestly better than any other way!

You will need:

Pork Tenderloin

12 ounces of Yukon gold potatoes

6 ounces of green beans

1 shallot

Rosemary

1-2 tablespoons of fig preserves

Balsamic vinegar

Chicken stock concentrate

Olive oil

1 tablespoon butter

Salt and Pepper to taste

Dish Deets:

Prep Time:

Cook Time:

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Halve, peel and mince shallot.  Remove the rosemary leaves from the stems and chop them.  Make sure you have about 2 teaspoons of rosemary.  Dice the potatoes.

(3) Toss the potatoes in olive oil, balsamic vinegar, 1 teaspoon of rosemary, salt and pepper on a foil-lined baking sheet.  Roast the potatoes in the oven for 20-25  minutes or until fork tender.

TIP: Toss the potatoes half way through the baking process to prevent them from sticking to the sheet and to ensure even cooking.

(4) Season pork with salt and pepper to taste.  Heat a drizzle of olive oil in a large skillet and sear the pork tenderloin on all sides (not just on top and bottom – on the sides as well) for about 5-10 minutes until golden brown on the outside all over.  Transfer the pork to one side of a foil-lined baking sheet.

TIP: Reserve the drippings from the skillet for later use in making the sauce.

(5) On the other side of that baking sheet, toss the green beans in olive oil, balsamic vinegar and salt and pepper to taste.  Roast in the oven until the pork is cooked throughout and the green beans are crispy!  This will take between 10 and 15 minutes.

(6) Using the same skillet you cooked the pork in, heat a drizzle of olive oil.  Add the minced shallot and 1 teaspoon rosemary.  Cook until softened, making sure to toss throughout cooking process.

(7) Add the fig preserves, 1/4 cup water, balsamic vinegar, and stock concentrate.  Stir to combine all ingredients.  Cook until the sauce is thick.  Remove the pan from the heat and add 1 tablespoon of butter and stir until it melts.

(8) To serve, put healthy portions of both potatoes and green beans on each plate.  Then use a knife to slice the pork tenderloin and lay the slices neatly on top.  Drizzle with the balsamic fig sauce.  Serve and ENJOY!

What are you fixin’ in your kitchen this week! Please share in the comments!

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Parmesan Crusted Chicken Salad

#TipTuesday

Parmesan Crusted Chicken Salad

My go-to, last minute meal is a chicken Caesar salad.  But, we got so sick of plain ‘ole grilled chicken with bottled dressing.

SO…

I jazzed it up a bit, and think you’ll agree that this little (SUPER EASY) ditty will send your tastebuds on a dream culinary vacay for a bit…

You will need:

Lettuce – you can use spinach leaves, Romaine or butter lettuce (We love it all and have used all of those options at different times)

2 Chicken Breasts

1/4 cup of panko

1 cup parmesan cheese

1 teaspoon Italian seasoning

Sour cream (or mayonnaise – your choice)

1 Lemon

Optional: 6 ounces of Yukon gold potatoes (trust me on this…)

Balsamic vinegar

Olive oil

Salt and pepper to taste

Dish Deets:

Prep Time: 10 minutes

Cook Time: 15-20 minutes if you don’t cook the potatoes; 25-30 if you do include the potatoes

Feeds: 2 adults

Directions:

(1) Preheat oven to 450.

(2) Dice potatoes into very small dices – think of these potatoes as a garnish rather than a stand alone potato…  Put the potatoes on a foil-lined baking sheet and toss with olive oil, balsamic vinegar, salt and pepper (I also toss with dry ranch dressing salad mix and / or seasoning salt to give them extra taste).  Roast in the oven for 25-30 minutes or until the potatoes are fork-tender and a nice golden brown color.

TIP: Toss your potatoes half-way through cooking to prevent them from sticking to your pan and to enhance even cooking.

(3) In a small bowl, combine the panko, half of parmesan cheese, Italian seasoning and a pinch of salt and pepper.

(4) Season chicken breasts with salt and pepper.  I sear mine off in the skillet with some olive oil to keep in as much moisture as possible before baking.  Sear for about 2-3 minutes on each side (or until the outside of the chicken is no longer pink).

(5) Place chicken breasts on a lightly oiled (olive oil) baking sheet.  Brush each breast with sour cream (or mayonnaise, your choice) and press the panko / cheese mixture on top of each one.

TIP: You can add more parmesan cheese to your crust if you wish…we LOVE us some cheese 😉

(6) Bake chicken in the oven for 12-15 minutes until cooked throughout.

(7) Halve your lemon and cut one of the halves into wedges.  Set the wedges aside.

(8) Time to make the dressing: combine a large drizzle of olive oil, 2 tablespoons of sour cream, a large squeeze of lemon juice and salt / pepper.  Toss the dressing with the lettuce coating each piece.

(9) When the potatoes are done, toss those into the lettuce / dressing as well.

(10) To serve, fill each bowl with a healthy serving a lettuce / dressing / potato mix.  Lay a chicken breast over top.  Sprinkle with parmesan cheese, salt and pepper to taste.  Serve and enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments!

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