Saturday, December 31, 2016

Cowboy Beans

This is the recipe everyone was asking for after Blair & Jermey's wedding - the beans his mom brought to the rehearsal dinner.

1 lb Hamburger
½ lb Bacon, cooked and cut up
1 cup Onions, chopped
½ cup Ketchup
3 tsp Mustard
½ cup Brown Sugar
6 tbsp Vinegar
1 large can of Pork N Beans
1 can Kidney Beans
1 can Butter Beans (or Black Eye Peas), drained
1 can Great Northern Beans
¼ cup Sugar
¼ cup Hickory BBQ Sauce
1 med Bell Pepper, chopped
1 package of Frozen Lima Beans
Cheddar Cheese (optional)

Brown meat, onions and bell peppers in frying pan
Mix all ingredients, except cheese, together in a casserole dish and bake at 350˚F for 1 hour or cook in a crock-pot on low for 6 to 8 hours
Put cheese on top right before serving

*NOTE: You can omit the ketchup, mustard and vinegar and replace with one large bottle of BBQ.

Thursday, July 28, 2016

Margaritas (Various Flavors)

Source: Cooking Light, May 2016

Grilled Buffalo Chicken Tacos

Source: Cooking Light, May 2016

Sheet Pan S'mores

Source: Cooking Light, July 2016

Bacon-Goat Cheese Jalapeño Poppers

Source: Cooking light, May 2016

Cajun Shrimp Linguine

Source: Cooking Light, May 2016

Saucy Chorizo and Egg Skillet

Source: Cooking Light, May 2016

BBQ Chicken Sandwiches

Source: Cooking Light, May 2016

Tomato Herb Butter

Source: Cooking Light, July 2016

Grilled Balsamic Chicken Salad

Source: Cooking Light, July 2016

Dilly Salmon Packets (with Asparagus)

Source: Cooking Light, July 2016

Steak and Tomato Panzanella

Source: Cooking Light, July 2016

Source: Cooking Light, July 2016

Snapper Fra Diavolo

Source: Cooking Light, July 2016

Open Faced Meatball Subs

Source: Cooking Light, July 2016
Note: Marinara sauce is from Snapper Fra Diavolo recipe

Creole Shrimp and Okra

Source: Cooking Light, May 2016
Made this with tomatoes and okra from my garden and loved it!!

The Perfect Lobster Roll

Source: Cooking Light, July 2016

Prawns Al Mojo de Ajo

Source: Cooking Light, May 2016

Tasty Tuna Tidbits

Source: Oxygen, July 2016

Lime Lifter

Source: Oxygen, July 2016

Asparagus Frittata

Source: Oxgen, December 2015

Cherry Granola Parfaits (in a jar)

Source: Oxygen, December 2015

Bejeweled Brussels Sprouts

Source: Oxygen, December 2015

Skinny Dark Chocolate Mocha Smoothie

Note: I added ice to mine. I can't imagine it being a smoothie without the ice.
Source: Oxygen, December 2015

Pasta Caprese (in a jar)

Source: Oxygen, February 2016

Instant Chicken Noodle Soup (in a jar)

Source: Oxygen, February 2016

Roasted Asparagus with Walnuts, Parmesan and Cherry Tomatos

Source: Cooking Light, August 2016

Serrano Ketchup

Source: Cooking Light, August 2016

Cashew Cream Pad Thai

Source: Cooking Light, August 2016

Easy Chicken Wonton Soup

Source: Cooking Light, August 2016

Fish Tacos with Sweet Pickle Sauce

Source: Cooking Light, August 2016

Fresh Corn Cakes with Summer Salsa

Source: Cooking Light, August 2016

Shrimp and Bean Burrito Bowl

Source: Cooking Light, August 2016

Fresh Corn and Potato Soup with Sautéed Shrimp

Source: Cooking Light, August 2016

Crispy Parmesan Chickpeas

  • 2(15 ounce) cans chickpeas
  • 12cup  parmesan cheese, grated
  • tablespoon  olive oil
  • 12teaspoon  garlic powder
  • 12teaspoon  kosher salt
  • 14teaspoon  black pepper, freshly ground
  • pinch  cayenne pepper (optional)
  1. Rinse the chickpeas under water, spread them out on paper towels and let dry for 15 minutes. Pat the chickpeas dry with additional towels, discard any loose skins.
  2. Meanwhile, heat oven to 400 degrees.
  3. In a large bowl, whisk together parmesan, oil, garlic powder, salt, pepper and cayenne, if using. Add the chickpeas and toss to coat.
  4. Spread the chickpeas on a rimmed baking sheet and roast, tossing twice, until dried and very crisp, 50 to 60 minutes.
  5. Let cool completely on the baking sheet.
  6. Source:

Sunday, July 24, 2016

Jalapeno Popper Grilled Corn Salad

  1. 8 Ears of Corn (olive oil, salt, pepper)
  2. 2 Jalapeños - seeds & stems removed, finely chopped
  3. 1 Cup Chopped Cooked Bacon
  4. 2 ounces Cream Cheese - softened
  5. 1/4 Cup Sour Cream
  6. 1 Cup Grated Cheddar Cheese
  7. Salt/Pepper To Taste
  1. Prepare grill and briquets.
  2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
  3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
  4. Stir in shredded cheese, salt and pepper.


Sunday, June 5, 2016

Cajun Style Shrimp Scampi


  • For the rice:

  • 2 ½ cups chicken broth

  • 1 cup long grain rice

  • ½ cup onion, minced

  • ¼ cup celery, minced

  • ¼ cup green bell pepper, minced

  • 1 garlic clove, minced

  • 3 tbsp butter

  • ¼ tsp paprika

  • ¼ tsp cayenne pepper

  • ½ tsp dried oregano

  • ½ tsp dried basil

  • Salt & pepper to taste 

  • For the shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tsp Cajun seasoning 

  • 1 tbsp olive oil

  • 2 tsp garlic, minced

  • 2 tbsp butter

  • ¼ cup white wine

  • 1 tbsp freshly squeezed lemon juice

  • Lemon zest

  • Salt & pepper to taste

  • Finely chopped parsley 

Let's get Cooking...

  1. In a pot over medium heat, add butter, onion, celery, bell pepper, and garlic. Saute the vegetables for about 5 minutes, and then add the seasonings. Stir in the rice and toss well to coat. 

  2. Once the grains are lightly golden, stir in the chicken broth. Cover and let simmer to cook for about 15-20 minutes. Once cooked and all the liquid has absorbed, fluff with a fork.

  3. Rub the shrimp with Cajun seasoning, salt, and pepper. Heat olive oil in a pan on medium heat. Add shrimp and cook for 2-3 minutes, just until seared but not fully cooked. Remove from pan and set aside. 

  4. Add garlic to the pan, sauté for a minute, and then stir in the butter. Pour the white wine and lemon juice and allow to slightly thicken. 

  5. Turn off the heat and toss the shrimp and parsley in the sauce. Serve over the rice. 

Tuesday, April 19, 2016

Cauliflower Tortillas


  • 3/4 head cauliflower
  • 2 large eggs
  • 1/4 cup chopped fresh cilantro
  • juice from 1/2 lime (add the zest too if you want more of a lime flavor)
  • salt and pepper, to taste


  1. Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
  2. Trim the cauliflower, cut it into small, uniform pieces, and pulse in a food processor in batches until you get a couscous-like consistency. The finely riced cauliflower should make about 2 cups packed.
  3. Place the cauliflower in a microwave-safe bowl and microwave for 2 minutes, then stir and microwave again for another 2 minutes. Place the cauliflower in a fine cheesecloth or thin dishtowel and squeeze out as much liquid as possible, being careful not to burn yourself. Dishwashing gloves are suggested as it is very hot.
  4. In a medium bowl, whisk the eggs. Add in cauliflower, cilantro, lime, salt and pepper. Mix until well combined. Use your hands to shape 6 small "tortillas" on the parchment paper.
  5. Bake for 10 minutes, carefully flip each tortilla, and return to the oven for an additional 5 to 7 minutes, or until completely set. Place tortillas on a wire rack to cool slightly.
  6. Heat a medium-sized skillet on medium. Place a baked tortilla in the pan, pressing down slightly, and brown for 1 to 2 minutes on each side. Repeat with remaining tortillas.


  • You can munch these by themselves, make quesadillas with them, or add some taco filling and fold it like a taco.
  • Nutritional Information per serving (using 1/8th teaspoon salt and pepper) -Serving size: 1 tortilla- Calories: 42.9, Fat: 1.8g, Saturated Fat: .6g, Sugar: .1g, Sodium: 95.7mg, Fiber: 1.8g, Protein: 3.6g, Cholesterol: 62mg, Carbohydrates: 4.2g