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Fabulous Friday!

August 13, 2010

Happy Friday the 13th!

I love getting stuff in the mail. Especially if I have ordered something. Last week, I ordered some jelly from one of my favorite stores in Natchez, MS,  The Old South Trading Post. It is a really neat store, just before you go down to Natchez-Under-the-Hill. This past spring, I found a Raspberry Jalapeno jelly that was delicious! I wanted to get more, and just happened to get a sales paper in the mail from the store! I quickly ordered 4 jars of jelly.

I ordered 2 of the Raspberry Jalapeno!

You can find more at


Pizza MeatLoaf Cups

August 6, 2010

1.5 lbs ground beef (I use ground turkey)

1/2 cup pizza sauce

1/4 cup seasoned bread crumbs

1 tbs Italian seasoning (I would use a little more…maybe 2 tbs or 3 tbs. It was a little bland for us with just 1)

1 egg, beaten

8 oz. shredded mozzarella cheese

Spray a muffin tin with cooking spray. In a large bowl, combine meat, egg, pizza sauce, bread crumbs, and Italian seasoning. Divide among 12 muffin cups, making a well in the center of each cup. Place shredded cheese in center of each cup. (I overfilled each cup so that cheese was on top of the “muffins.”)

Bake at 375*F for about 15-18 minutes, or until the meat is no longer pink. Serve immediately with additional pizza sauce on top of the cheese. (I added more cheese on top before serving.)

***EDIT*** If you don’t want to add pizza sauce, or if you don’t have pizza sauce on hand, add 1/2 cup of tomato sauce, or 1/4 cup ketchup. This just gives the meatloaf a “tomato-ey” taste.

Wordless Wednesday

August 4, 2010

Wordless Wednesday

July 28, 2010

Sour Cream Cheese Chicken Enchiladas

July 25, 2010

10 four tortillas

4 chicken breasts

Lowery’s season salt

1/2 stick butter

1 med. onion, chopped

1/2 can Ro-tel tomatoes

1 8oz package cream cheese

1/2 cup sour cream

1 1/2 cup shredded Monterey Jack cheese

1 1/2 cup whipping cream

salt and pepper to taste

In a greased, cast iron skillet (and let me just say, if you don’t have a cast iron skillet, just use what you have! I love my cast iron skillet and use it any time I need a skillet), on medium high, cook the chicken, seasoning with Lowery’s season salt. Place a lid on the skillet and allow the chicken to cook, turning to brown evenly. When done, remove from the skillet  and begin to shred or coarsely chop. Add the 1/2 stick of butter, onions, and Ro-tel tomatoes to the skillet. Cook until the onion is done. Add the cream cheese and begin to melt it. When the cream cheese is almost melted, add the sour cream, stirring constantly. Add the chicken to the skillet. Stir to combine.

Grease a 9×13 baking dish. Remove the skillet from heat and begin to spoon the chicken mixture onto a tortilla shell and roll. Place seam side down in the baking dish. Repeat until all the mixture has been used. Sprinkle the cheese over the top, then pour the whipping cream on top. Bake uncovered at 350*F for 30 minutes.

I used jalapeno and cheddar tortilla wraps for an extra kick. There were only 6 in the package, so I used a lot of filling in each shell.

I served this with a creamy sour cream corn and beans. Recipe will be in a separate blog post.


Thankful Thursday

July 15, 2010

I am thankful for this person…

That would be “The ChemE.” (Chemical Engineer for those who are wondering.)

He tries his best to keep me grounded and drama-free. I am thankful God brought him into my life when He did.

I am thankful for these people, too:

I missed them while we were in West Virginia last week. Thank goodness for unlimited texting!! Although the oldest would have to tell me to leave him alone. I’m paying that cell phone bill buddy. I’ll text you as many times as I want! (Eh, who am I kidding, I told him I loved him, then left him alone.)

And then woke him up at 6:30a.m. CST to tell him good morning!

hee, hee, hee, hee….

Creamy Salsa Chicken

July 14, 2010

I found a recipe last night I wanted to try. I was very excited because it sounded delicious! However, I didn’t have enough of one component of the recipe. Of all things, it was rice! So, I wandered around my kitchen island thinking out loud. And came up with this recipe.

Creamy Salsa Chicken

4 – 5 large boneless chicken breasts, cooked and cubed (I seasoned mine with salt and pepper and baked in the oven)

1 small can cream of mushroom soup, undiluted

1 small can cream of chicken soup, undiluted

1 cup salsa (your choice. I used Black Bean and Corn salsa)

1 small onion chopped

2 cups shredded cheddar cheese

2 cups shredded Montery Jack cheese

6 large Cheddar and Jalapeno tortilla shells, sliced into strips

In a large bowl, combine soups, salsa, onion and cooked chicken. In another bowl, combine cheeses. In a 13×9 baking dish, place a layer of tortilla strips, chicken and soup mixture, and cheese. Repeat for a second layer. Place a few strips on top of 2nd layer of cheese and top with a little salsa. Bake at 350*F until soup is bubbly and cheese is melted.

I served this with a green salad. Everyone, including my extremely picky children enjoyed this casserole!