Monday, March 30, 2015

Monday's Menu

That spring cold as it turn out to be that plagued us the week before last didn't let up last week! To top things off 2 of the kids had pink eye and my husband caught what we all had. So instead of cooking all week we mainly had soup and I got a lot of rest! My grocery bill was cheap this week due to the lack of cooking and having all the ingredients! I was even skipping my smoothies..

  Breakfast: Donuts
  Lunch: Campbell's soup
  Dinner: Basil Cream Chicken with Roasted Potatoes

  Breakfast: Green Apple Smoothie
  Lunch: Chicken Tortilla Soup
  Dinner:  Sausage, Cream Style Corn,Baked Beans and Cornbread

  Breakfast: Just Peachy Smoothie
  Lunch: Fettuccine Alfredo (with leftover Basil Cream)
  Dinner: Meatballs Wrapped in Garlic Bread and Cesar Salad

  Breakfast: Oatmeal
  Lunch: Chicken Tortilla Soup
  Dinner: Poor Man's Prime Rib with Fried Okra

  Breakfast: Just Peachy Smoothie
  Lunch: Chicken Tortilla Soup
  Dinner: Sweet & Sour Chicken with Fried Rice

  Breakfast: Mango Smoothie
  Lunch: Leftovers Vegetables
  Dinner: Leftovers

  Breakfast: Eggs and Sausage
  Lunch: Scarborough Ren Faire
  Dinner: Turkey Sandwiches

Saturday, March 28, 2015

Bring out the Bunny and Eggs!

Easter is a few weeks away.This begins my family's busy season. Easter Weekend in the opening of Scarborough Renaissance Festival. If your in the Dallas Area Kids 12 and under get in free that weekend. Here is their website with all the information:

So here is 10 inspiring Easter ideas.

What a cute way to decorate your table for a Easter lunch.

I thought this was a cute gift to make for teenagers or Co-workers!
Deviled Eggs are a must for our BBQ and I thought it was a great way to add color to the table.
and this Easter Banner will go great in my dinning room!
With this Centerpiece


What are you doing for Easter? What are your decorations?

Wednesday, March 25, 2015

Menu Round-up

As you read in my Monday Menu post I didn't make everything on the menu this week. However what I did make was wonderfully delicious!

 Monday Night: Doritos Casserole


1 lbs Ground Beef
Taco Seasoning
A bag of  Doritos
Rotel Tomatoes
1 can of Re-Fried Beans

Pre-heat oven to 350 degrees

In a Skillet Brown Ground Meat.
Add Taco Seasoning, Rotel Tomatoes, Re-Fried Beans to the skillet and mix well.
Add Doritos to the bottom of a casserole dish
Pour Meat from the Skillet over Doritos
Add Cheese to top
Put into the oven for 15 minutes.

Tuesday: Chicken Burritos
I made so many of this that we had a few Left-over nights because of it.

  • 2 cups cooked shredded chicken
  • ½ cup Mexican cheese blend ( or mozzarella)
  • 1 avocado diced
  • 2 tablespoons cilantro chopped
  • 4 large tortillas
  • 1 tablespoon oil

  1. Mix the shredded chicken, cheese, cilantro, and the diced avocados.
  2. Lay a tortilla flat on a plate and add ¼ of the mixture, form a roll. repeat the process for all four tortillas.
  3. pour 1 tablespoon oil into a heated pan or griddle. Place all four tortillas on the pan and cook for 2 minutes on medium- high heat. Flip on the other side and cook for another minutes or until the the burritos are golden in color. Serve warm.

Wednesday: Cajun Chicken Alfredo

2 medium boneless skinless chicken breasts
Cajun seasoning spice
1 Tbsp. butter
1 Tbsp. cream cheese
1 Tbs. olive oil (or more if needed)
2 garlic cloves, minced
1 cup grape tomatoes, halved (optional)
¼ cup white wine (or chicken broth)
1 ½ cup half-and-half
1 ½ cup Parmesan cheese
1/2 cup feta cheese
Salt and pepper
1 pound cooked fettuccini

Cook fettuccini according to directions on package.
Drain and rinse with tap water. This gets rid of the extra starchiness that makes the pasta stick together. Make sure it's fully drained again.

Rinse chicken breast and pat dry. Using a tenderizer, pound each chicken breast flat in a plastic baggie.
Generously cover both sides with Cajun seasoning, salt and pepper. Preheat oven to 350 degrees F.
Heat 1 Tbs. of the butter and the olive oil in a large skillet over medium high heat, until the butter is melted.
Place chicken in the pan.
Cook each side for 3-5 minutes, or until browned.
Place browned chicken onto a rimmed baking sheet and bake for about 20 minutes or until cooked thoroughly.
Add the white wine or chicken broth into the pan.
Whisk for 2-3 minutes, combining all the "drippings" from the chicken.
Add the garlic and tomatoes (if you're using them) to the pan and continue to whisk for 2-3 minutes or until garlic is slightly browned.
Reduce heat to medium-low and pour the heavy cream into the pan.
Stir constantly for 1 minute.
Add the cream cheese and whisk until combined.
Add salt and pepper to taste. Combine.
Remove from heat. Add the Parmesan cheeses and feta cheese. Stir constantly until all the cheese has melted, and sauce is smooth.

For lunch last week I made 1 dish that lasted most of the week: Thai Chicken Noodle


  • tablespoon sesame oil
  • cloves garlic, minced
  • teaspoons minced ginger
  • pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup natural chunky peanut butter
  • cup crushed tomatoes
  • cups reduced-sodium chicken broth
  • tablespoon fish sauce
  • ounces rice noodles
  • cups shredded green cabbage
  • cup canned bean sprouts, drained
  • 1/4 cup chopped scallions
  1. In a soup pot, heat the oil over medium-high heat. Add the garlic, ginger and chicken. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink on the outside.

  2. Dissolve the peanut butter in the crushed tomatoes; add the mixture to the soup pot along with the chicken broth and fish sauce and bring to a boil. Add the noodles; reduce heat to a gentle simmer and cook 5 minutes.

  3.  Stir in the cabbage and cook another 5 minutes. Stir in the bean sprouts and scallions; turn off heat.

Tuesday, March 24, 2015

April's Book

April is almost here and with that means another book to read. I choose this book because of a documentary I recently watched called Hawkings. It's on Netflix and really great. I haven't seen The theory of Everything yet, I'm looking forward to seeing it when it's released onto DVD.

A Brief History of Time by Stephen Hawkings was published in 1988 and has sold over 10 million copies in 20 years. The best part of this is my husband saw the book and told me he wants to read it to.
 If you have read this book I would love to hear what you have to say about it!If you have ever wanted to know about our universe this is the book to read!

Monday, March 23, 2015

Monday's Menu

Due to everyone having really bad allergies and a ton of leftovers last week I've taken things that should have been cooked last week and move them to this week.

  Breakfast: Bagels
  Lunch: Leftovers
  Dinner: Crock pot baked potatoes and BBQ meat

  Breakfast: Green Apple Smoothie
  Lunch: Broccoli and Cheese soup
  Dinner: Bubble Pizza Casserole

  Breakfast: Just Peachy Smoothie
  Lunch: Loaded Baked Potato Soup
  Dinner: Chicken and Basil Cream with Roasted Potatoes

  Breakfast: Oatmeal
  Lunch: Chicken Tortilla Soup
  Dinner: Meat Loaf with Green Beans

  Breakfast: Just Peachy Smoothie
  Lunch: Tuna Fish Sandwiches
  Dinner: Sausage and Green Beans with Corn Bread

  Breakfast: Mango Smoothie
  Lunch: Leftovers
  Dinner: Leftovers

  Breakfast: Eggs and Sausage
  Lunch: Meatballs wrapped in Garlic Bread with a Cesar Salad
  Dinner: Poor man's prime ribs with fried Orka

Friday, March 20, 2015

March's Deep Clean

Yup it's that time again! Deep Cleaning for March. This one was easy because it was part of our Share 15 cleaning routine!
It's a easy Cleaning routine and it's very quick! Because it's so easy this blog is going to be short.

Wednesday, March 18, 2015

Menu Round Up!

Before I begin with last weeks recipes and my family's review I would like to give some insight on how I cook. I try to make everything myself with that being said working 40 hours, being a taxi for my kids and doing all my crafts and chores I don't have all the hours to do everything every night. I have cooked all my meals on a Sunday morning for that week and I loved it. However if I don't have the time to do that I just prepare as best as I can through the week.
 If I have a meal that calls for cooked chicken (like a casserole) I will boil all the chicken I need for the week and put it in the fridge.This cuts down on cooking time the night of the dinner majorly!
 To cut the cost of meat and chicken I buy in bulk at Sam's or Costco. It saves a lot of money!
 I hope these 2 tips help you out with cooking dinner. Now to the Menu round-up!

Sunday:  The family liked this meal.
  Dinner: Lemon Buttery Cod with Vegetable Melody

Lemon Buttery Cod:
2 lb Cod Fillet
1/4 c butter
2 Tbsp lemon juice
dash of paprika
salt and pepper to taste

 Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter.

In another dish, mix together flour, salt & pepper.

Dip fish into butter/lemon mix, coating well on all sides.

Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika.

 Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.
Garnish with parsley and lemon wedges.

 Roasted Vegetable Melody:
2-3 zucchini, cut lengthwise into fourths, and then slice into bite size pieces
2-3 yellow squash, sliced same as zucchini
1 red pepper, cut into 1" pieces
1 red onion, cut into wedges
1 package whole mushrooms
1 garlic clove, minced
1-2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. rosemary leaves
1 tsp. kosher salt

Preheat oven to 450 degrees
Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
Mix all of the cut up vegetables and garlic in a large bowl.
Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.Add rosemary leaves and salt, and toss again.
Roast the vegetables for about 30 minute, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.

Monday: This a Family Favorite!
  Dinner: Oven Baked Tacos
  • 2lbs ground beef, lean
  • 3tablespoons taco seasoning
  • 6ounces tomato sauce
  • 20 12ounces refried beans
  • shredded cheddar cheese
  • 12small flour tortillas
  • diced tomato
  • diced onion
  • sour cream
  • Brown ground beef and drain.
  • Add taco seasoning, refried beans and tomato sauce.
  • Heat until blended.
  • Preheat oven to 375 degrees.
  • Spray a glass 9x13 pan with oil.
  • Spoon taco filling into taco shells and stack them side by side in pan.
  • When shells are filled, top each with shredded cheese.
  • Bake for approximately 15 minutes, watching so they do not brown too much.
  • Top with remaining ingredients, if desired.
  • Tuesday: This was wonderful!
  • Dinner: Meat and Potatoes Casserole
16-20 oz. ground turkey or beef
½ onion, diced
½ tsp. oregano
¼ tsp. kosher salt
freshly ground black pepper
2 cloves garlic, minced or crushed
2 c. frozen mixed vegetables (carrots, peas, green beans, corn)
1 tbsp. butter
1 tbsp. flour
1½ c. milk
½ c. shredded cheese (cheddar, monterey jack, or a blend)
salt and pepper to taste
½ c. sour cream (reduced fat is fine)
32 oz. bag frozen cubed or tri-cut potatoes (you will only need about ⅔ of the bag)

Preheat oven to 400 degrees F. Spray a 9 x 13" baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add ground meat, onion, oregano, salt, and pepper. 

Cook, stirring often and crumbling the meat, until onions are tender and meat is mostly cooked through. Stir in garlic and vegetables, and continue cooking until vegetables are heated.

Meanwhile, in a smaller skillet, heat butter over medium heat. Whisk flour into melted butter until smooth. Stir in milk a small amount at a time, whisking constantly to keep mixture smooth. Bring sauce to a simmer. Turn off heat, and stir in cheese, a pinch of salt, and pepper to taste.

Stir sour cream into meat mixture, and spread meat and vegetables into the prepared baking dish. 

Arrange an even layer of frozen potatoes over the meat, and then pour the cream sauce evenly over the potatoes. Gently jiggle the pan back and forth a few times to allow the sauce to sink into the meat a bit.

Bake in preheated oven for 45-60 minutes, until potatoes are browned to your liking.

Wednesday: Mouth watering these were so good!
  Dinner: Pot Roast Hoagies with Brown Gravy
I changed the original recipe because I did not have a pressure cooker and I used a different beer.
4 1/2 lbs. chuck roast
oil for searing
1 tsp. salt
1 tsp. coarse ground black pepper
1/4 cup regular spicy brown mustard
1/4 cup extra hot prepared horseradish
1 Tbl. minced garlic, fresh or jarred
1 1/2 (10 1/2 oz.) cans beef stock
2 bay leaves
1/4 cup Guinness
2 Tbl. butter
1 large onion, halved and thickly sliced
8 oz. fresh sliced mushrooms
1 small green bell pepper, halved and thickly sliced
1/2 tsp. minced garlic, fresh or jarred
2 (0.87 oz.) packets McCormick’s Low Sodium Brown Gravy mix
ground black pepper to taste

6-8 hoagie rolls, split
butter for spreading on inside of rolls
1 (8 oz.) bag Kraft Mexican Four Cheese Blend shredded cheese

In small bowl, stir together mustard, horseradish and the 1 Tbl. minced garlic, set aside.

Heat a large frying pan with enough oil so that meat doesn't stick getting oil nice and hot. While oil is heating, season both sides evenly with salt and pepper. Place roast down into hot oil and sear until browned.
When seared, turn over and sear other side. Turn off heat and coat top side with 1/2 with mustard/horseradish sauce. 
Place coated side down into the crock pot. Spread top with another half.
Top with bay leaves and drizzle with beer and pour 1 1/2 cans beef stock.
Cook for 8 hours.
 Remove meat to a large bowl and pull into bite-sized pieces.
To broth in Crock pot add both gravy packets to the beef stock. Whisk until well mixed and cook on high for 30 minutes.
Melt 2 Tbl. butter in medium frying pan. Add onions, mushrooms, bell peppers, garlic and black pepper and sauté until softened but still slightly crunchy.
Heat up broiler. Split rolls open and spread insides with a little butter. Place on foil-lined baking sheet and broil rolls just until butter has melted. Remove and top with meat, sautéed veggies, drizzle with a nice amount of gravy and top with large handfuls of cheese. Place back under broiler and broil until cheese has melted.
Serve hot with extra gravy for dipping

  Dinner: leftovers

Friday: This recipe was not buffalo enough for us.
 Dinner: Buffalo Chicken Fingers.

Tuesday, March 17, 2015

A wonderful Centerpiece

I started buying flowers for my dinning room table about a month ago. I love coming in to the house seeing them siting there on my table. I was inspired by this picture.
found here:

I loved the idea of putting apples in a glass vase. I thought I could use my Mason jar. (I'm obsessed with them for some reason.) I didn't want to go white and green flowers, but a pink. I'm so ready for spring to start. I actually thought it turned out well, I do know with practice makes perfect!

Monday, March 16, 2015

Monday Menu

Spring break for my step sons are upon us! They like cereal for breakfast so the breakfast I am putting on the menu is my breakfast.

  Breakfast: Bagels
  Lunch: Leftovers
  Dinner: Thai Chicken Noodle Soup

  Breakfast: Green Apple Smoothie
  Lunch: Turkey Sandwiches
  Dinner: Doritos Casserole

  Breakfast: Just Peachy Smoothie
  Lunch: Broccoli and Cheese Soup
  Dinner: Chicken Burritos

  Breakfast: Oatmeal
  Lunch: Pizza Rolls
  Dinner: Cajun Chicken Alfredo

  Breakfast: Just Peachy Smoothie
  Lunch: Tuna Fish Sandwiches
  Dinner: Baked Potatoes and BBQ Meat

  Breakfast: Mango Smoothie
  Lunch: Leftovers
  Dinner: Bubble Pizza Casserole

  Breakfast: Eggs and Sausage
  Lunch: Grilled Cheese Sandwiches
  Dinner: Poor man's prime ribs with fried Orka

Sunday, March 15, 2015

Getting Help

My husband is always telling me I need to stop doing so much and start asking for help around the house. Now I could just say "Can you clean this or that?" but I know it really won't get done in a timely manner. So this leads me to doing everything myself.
A few weeks ago I was looking on other people's blog for my menu and I ran across a blog about something called "Share 15". I read it and thought this might work!

  What is Shared 15? It's quite simple. Every night at 8 pm everyone has to clean for a solid 15 minutes a shared living space. If one person finishes before someone else they have to help everyone else out.Each week we rotate to what cleaning each person will clean.(if I clean the toilet one week the next week someone else cleans it)Shared 15 is Monday through Saturday, Sunday is reserved for cleaning our own rooms.

 There are 4 of us living here so that is 360 hours of cleaning a week. That is A LOT Of cleaning. This week my step sons are staying with us so this week we will cleaning for 540 hours. WOW!

 I had to sit down and make a list for each day. The first list didn't make the cut I had to make 2.

At the bottom of the page I put everyone's name and add what number they clean each week so we keep track. The 1st list had 2 of working in the bathroom at one time and that did not work. So every day each one of us is cleaning a different room. This is working. I was amazed!

Friday, March 13, 2015

Photo Challenge!

Day Nine: Someone you love

                                                                I love my Friends <3
Day Ten: Childhood memory

 I use to Scrapbook with my mom, but we never actually finished, but I’ve recently started up again
Day Eleven: something blue

 Artwork that My sister made for me, My mom and I at Scarbourgh Fair, My two brothers in the park, and of course MY SCOTTISH FLAG!!!
Day Twelve: Sunset

 I took this when I was in Istanbul, Turkey. It’s of the Maiden’s Tower and it was amazing.

Wednesday, March 11, 2015

What a Weekend it was!

This weekend Dallas hosted the North Texas Irish Festival at Fair Park. As I had said in a previous post this wasn't just a family friendly event but a bring you family dog event as well.
 So I purchased 4 tickets (luckily for me 1 of the kiddos got in free) We loaded up the van with everyone and 2 dogs and headed to Fair Park for some Irish fun!
 This was the 1st time for me to go to Fair Park (that's right I've never been to the Texas State Fair) I have to saw the building there are beautiful! It's nice to see old building standing with some great details to each building.
 The festival was packed and it was dinner time, everyone went for fair food except my daughter who was eating HAGGIS!!! (she actually liked it!)
 Now I would love to say I took loads of pictures and want to share them, however when your having fun getting out the camera is the last thing we think of. I did take 2 pictures of the dogs.

Speaking of the dogs they were worn out for 2 days after the festival.

Tuesday, March 10, 2015

Menu round up

Last week flew by fast! Some great memories were made and some excellent meals were eaten.

I want to start this with a smoothie I have fallen in love with! Green Apple Smoothie.

                                                                1 cup kale
1 granny smith apple
1 banana
blend all in a blender and enjoy!

Sunday night we had Beef Stew, this is one of the easiest recipes I make.

2 lbs Stew meat
1 bag of baby carrots
6 new potatoes (Cubed)
1 package of McCormick stew mix
2 cups of water
Put everything in a crock pot on low for 8 hours.

Monday night was one of my favorite's to make, Chicken Pot Pie.
For the crust I follow the directions on the pie crust box
For the filling 
1/3 cup of butter
1/3 cup of chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 chicken broth
1/2 cup of milk
2 1/2 cups of shredded cooked chicken (I boil my chicken)
2 cups of frozen mixed vegetable
  1. Heat oven to 425. Make pie crust as directed on the box
  2. In a saucepan, melt butter over a medium heat. Add onion; cook for about 2 minutes. 
  3. Stir in flour, salt and pepper until well blended. Gradually stir in broth and add milk, cooking and stirring until it thickened.
  4. Stir in the chicken and mix vegetables and remove from heat. Spoon mixture in crust-lined pan.Top with 2nd pie crust; seal edge and cut slits in several places in the crust.
  5. Bake for 30 to 40 minutes until crust is golden brown

Wednesday was a 1st! Lamb Shepard's Pie. It was soo good and Rich!
1 tablespoon olive oil
1 tablespoon butter
2 lbs of ground lamb
1/3 cup flour
2 teaspoon rosemary
1 teaspoon paprika
1/8 teaspoon ground cinnamon
1 tablespoon ketchup
1 tablespoon garlic
2 1/2 cups of water
1 package of frozen peas and carrots
1 lbs new potatoes
1 pinch cayenne pepper
1/4 cup of ream cheese
3 cups of cheese
2 tablespoons of milk
1 egg yolk

Preheat the oven to 375 degrees F (190 degrees C).

Place olive oil and butter in Dutch oven over medium heat. Stir in ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
        Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika,
      Cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes
 Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.

Remove lamb mixture from heat and stir in peas and carrots until combined.

Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
        Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium,
      and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
     Mash butter, cayenne pepper, cream cheese, and shredded cheese into the potatoes.
     Mash until combined and potatoes are smooth. Season to taste with salt and black

Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.

Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.

 Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

 Those were some of the great meals we had last week. Irish Guinness Beef Stew was WONDERFUL and Crock pot Cubed Steak was a complete surprised as to how good it was. I will be posting  those recipes soon!


Monday, March 9, 2015

Monday's Menu

Hello everyone! I had a super busy weekend and with us loosing and hour for spring I have been feeling like a zombie today!
 I first wanted to share something my daughter Abby bought me. I was completely surprised by it and love the idea she told me.

She wants me to start writing down some of best recipes so we can start passing down this book from generation to generation! How wonderful! Of course I am going to start with my Grandmother's and Mother's recipes then I'll add the one's I've tried and loved.
So, On to this weeks menu!!

  Breakfast: Donuts
  Lunch: Leftovers
  Dinner: Lemon Buttery Cod with Vegetable Meldoy

  Breakfast: Green Apple Smoothie
  Lunch: Soup
  Dinner: Oven Baked Tacos

  Breakfast: Just Peachy Smoothie
  Lunch: Oven Baked Meatball Sandwiches
  Dinner: Meat and Potatoes Casserole

  Breakfast: Oatmeal
  Lunch: Pizza Rolls
  Dinner: Pot Roast Hoagies with Brown Gravy

  Breakfast: Just Peachy Smoothie
  Lunch: Chicken Burritos
  Dinner: Chicken & Broccoli over Rice

  Breakfast: Mango Smoothie
  Lunch: Leftovers
  Dinner: Buffalo Chicken Fingers with Fried Okra

  Breakfast: Pancakes
  Lunch: Grilled Cheese Sandwiches
  Dinner: Thai Chicken Noodle Soup

 I've taken out leftover night for Friday night due to the fact that we haven't had any leftovers! YAY!
Hope ya'll have a great week Cooking! If you have any great recipes please post them below!