One Skillet Cheesy Taco Orzo

I could not wait to make this recipe again. Not just because I needed to tweak a few things, but because it was so delicious and easy. My husband even really enjoyed this meal and taco based meals are not his favorite. But he told me several times how much he loved it and went back for seconds, a true sign he loves a dish.

One Skillet Cheesy Taco Orzo

Ingredients:

• 1 pound ground turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups dry orzo
• 1 1/4 cups taco sauce
• 1 1/2 cups low sodium chicken broth
• 1/4 teaspoon black pepper
• 1 tablespoon Sriracha
• 1 cup shredded cheddar cheese
• 1 tomato, diced
• black olives, sliced
• green onions, sliced

Directions:

1. In a large skillet, over medium-high heat, cook the ground turkey until completely cooked and crumbled.
2. Add in the onion and garlic, stir and let cook for 1 minute.
3. Add in the bell pepper, stir and let cook for 3 minutes or until the onions are translucent and pepper has softened.
4. Turn the heat down to medium-low and add in the orzo, taco sauce, chicken broth, black pepper and Sriracha. Stir everything together and let cook for 10-12 minutes or until all of the liquid has been absorbed and orzo is cooked.
5. Remove the skillet from the heat and add in the cheese. Stir until the cheese has completely melted.
6. Sprinkle the orzo with desired amount of the tomatoes, black olives and green onions.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 449
Total Fat		14.9g
Saturated Fat		6.3g
Polyunsaturated Fat		0g
Monounsaturated Fat		1.5g
Trans Fat		0g
Cholesterol		140mg
Sodium		668.5mg
Potassium		94.9mg
Total Carbohydrates		50g
Dietary Fiber		3.2g
Sugars		6.2g
Protein		27g
Vitamin A 32.5% Vitamin C 96.7%
Calcium 13.7% Iron 6.5%
*Nutritional information will vary depending on the brands you use.

Adapted from Jo Cooks.

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Baked Ziti

When this was baking in the oven the whole house smelled so good and we couldn't wait to eat it. After one bite I knew this recipe was a keeper. It was so very good! Plus it was so easy to make. The hardest part was waiting for it to bake. Another bonus of this recipe is that you can prepare the ziti up to the baking step and then refrigerate and bake the following day, making this recipe even more convenient.

Baked Ziti

Ingredients:

• 1 pound ziti pasta
• 1 pound sweet or spicy Italian sausage, casings removed if needed
• 3 cups spaghetti sauce
• 1 cup shredded Parmesan and Romano cheese
• 8 ounces mozzarella cheese, diced into 1/4 inch cubes
• 4 ounces shredded mozzarella cheese

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 baking dish with cooking spray.
2. Cook the pasta according to the package directions until al dente. Drain well and transfer the pasta to a large bowl.
3. While the pasta cooks, in a large skillet, over medium heat, cook the sausage until completely cooked.
4. Once the sausage is done, remove it with a slotted spoon and add it to the bowl with the pasta.
5. Add in the pasta sauce and stir to combine.
6. Add in 1/2 cup shredded Parmesan and Romano cheese and the diced mozzarella cheese, stir to combine.
7. Transfer the mixture to the prepared baking dish and sprinkle the the remaining 1/2 cup shredded Parmesan and Romano cheese and shredded mozzarella cheese.
8. Cover the baking dish with aluminum foil and bake for 45 minutes or until heated through and cheese has melted.
9. Uncover the baking dish, increase the the oven temperature to 375º F and bake for an additional 15-20 minutes or until the sauce and cheese are bubbling.

Enjoy!!!

Notes:
I use half sweet Italian sausage and half hot/spicy Italian sausage.

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 545
Total Fat		23.7g
Saturated Fat		9.9g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Trans Fat		0g
Cholesterol		63.6mg
Sodium		976.3mg
Potassium		0mg
Total Carbohydrates		51.5g
Dietary Fiber		3.5g
Sugars		7.8g
Protein		28.1g
Vitamin A 11.5% Vitamin C 15%
Calcium 30.5% Iron 15.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Brown Eyed Baker.

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Dorito DIp

I never ever would have thought about making a dip for Doritos. Doritos are perfect by themselves, no dip needed. Especially the ones in the purple bag. I think they are called sweet chili, but not 100% sure, I just know the color of the bag.

Anyway, I made the dip and hesitantly tried it with Nacho Doritos and to my surprise it was quite good. The flavor of the Doritos added some nice flavor to the dip. The dip would also work with tortilla chips, but give Doritos a try, you might be surprised like I was.

Dorito Dip

Ingredients:

• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 4 ounce can chopped green chilies
• 1/3 cup bacon bits
• 1/4-1/2 teaspoon garlic powder

Directions:

1. In a medium bowl combine all of the ingredients until well mixed.
2. Refrigerate until ready to serve.
3. Serve with Nacho Doritos.

Enjoy!!!

Notes:
You can try other flavor of Doritos with this dip, but I can only recommend the nacho flavor because those are the only ones I have tried it with.
*Adapted from Mom Needs to Know.

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Make Again Monday: Cranberry Orange Bread

I love the tart flavor from the cranberries with the subtle orange flavor. Plus the texture reminds me of pound cake which tastes great.

To see the recipe and the original post click here.

Enjoy!!!

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Breakfast Bombs

I have a love hate relationship with make ahead breakfast recipes. I love being able to get up Saturday morning and preheating the oven, putting breakfast in and waiting for it to bake. Talk about a relaxing Saturday morning. But every time I plan these types of breakfast, Friday night rolls around and I am always tired after the week and have no desire to spend my Friday night preparing breakfast for the next day.

This recipe sat on my to make list for several weeks and something always got in the way. I was either too tired on Friday or sick, or would not be able to bake it on Saturday morning. Finally I decided to make the whole thing on a Saturday morning. I was tired of it being on my to make list and really want to try the recipe.

When preparing to make these breakfast bombs, I originally was going to use a homemade roll recipe. However the recipe I found would make 40 rolls and the recipe could not be halved. So I decided to use frozen store bought yeast rolls, like listed in the original recipe. Then I realized I would still have extra frozen rolls. So I figured it only made sense for me to make my own and that way I could try out a recipe for frozen yeast rolls and have homemade rolls for the breakfast.

So on a Saturday morning I set out to make these bombs, including a homemade yeast roll. It took me all morning to finish, but the result was well worth it. These bombs are so delicious and worth every bit of work. I definitely would not do everything in one morning again, five hours from start to finish is a long time to wait for breakfast.

Breakfast Bombs

Ingredients:

• 12 slices turkey bacon, cooked and crumbled
• 8 eggs
• 1/4 cup half and half
• black pepper, to taste
• 16 frozen dinner yeast rolls
• all purpose flour
• 8 ounces shredded cheddar cheese
• 1 large jalapeño, diced
• 4 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Directions:

1. Line a baking sheet with a silpat or parchment paper.
2. In a medium bowl, whisk together the eggs and milk. Season with black pepper.
3. Spray a non-stick skillet with cooking spray and heat over medium heat.
4. Add the eggs to the hot skillet and cook, stirring occasionally until the eggs are scrambled and slightly runny, but with no liquid left, about 3-4 minutes. The eggs will cook more inside of the bombs, so if you completely cook the eggs now they will be dry when the bombs are done baking. Set the scrambled eggs aside.
5. Place the dinner rolls on a microwave safe plate and using the defrost setting microwave for 3-4 minutes or just until the dough is no longer frozen, but not cooked.
6. Lightly four a counter top and toss 1 piece of dough in the flour. Stretch or roll the dough into circle about 4 inches across.
7. Sprinkle 1 tablespoon of cheese on the dough and lightly press into the dough. In the center of the dough place 1 tablespoon scrambled eggs, 1 tablespoon bacon and 1/2 teaspoon diced jalapeños.
8. Pull the edges of the dough up around the filling and pinch to seal the dough. Place the dough ball on the prepared baking sheet. Repeat with the remaining rolls and place about 3 inches apart on the baking sheet.
9. Spray a piece of plastic wrap with cooking spray and cover the baking sheet. Refrigerate overnight.
10. If you want to bake immediately, preheat the oven to 350º F and bake for 30-35 minutes, or until the tops are golden brown and dough is cooked through.
11. If baking the following morning preheat the oven to 350º F and bake for 40-45 minutes, or until the tops are golden brown and dough is cooked through. If the tops start to get too brown before the dough is completely cooked lightly cover with aluminum foil.
12. While the breakfast bombs are baking, melt the butter in a small microwave safe bowl. Add in the garlic and parsley, stirring to combine.
13. When the breakfast bombs are done, brush the tops of them with the butter mixture and serve immediately.

Enjoy!!!

Notes:
I used a Homemade Frozen Yeast Rolls recipe for these bombs. I made the dough for the rolls and used the fresh, not frozen dough to make the bombs. I prepared the rolls up to the part of freezing the rolls, instead of freezing all of the rolls, I saved out 16 for the bombs. I then spread out the dough and filled and baked.

If you buy frozen rolls from the store, make sure you buy the kind that needs to rise before baking, not the ones that are ready in about 15 minutes.

Remove the seeds from the jalapeño before dicing to reduce the spiciness of these bombs.

Nutrition Facts
Servings: 16
Amount Per Serving
Calories: 266
Total Fat		15.8g
Saturated Fat		7.4g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.8g
Trans Fat		0g
Cholesterol		125.3mg
Sodium		369.5mg
Potassium		3.8mg
Total Carbohydrates		19.8g
Dietary Fiber		1g
Sugars		2.2g
Protein		10.9g
Vitamin A 8.7% Vitamin C 1.7%
Calcium 11.5% Iron 8.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Slow Roasted Italian.

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Pepperoncinis with Cream Cheese and Salami

Oh my are these so addicting and good! I could not stop eating them and seriously considered eating some for breakfast the following day. But I managed to wait until lunch and then proceed to eat the remaining ones.

I did not find these very spicy, but with pepperoncinis or banana peppers as we call them, they can vary in degrees of spiciness. But it does help that the seeds are removed.

Pepperoncinis with Cream Cheese and Salami

Ingredients:

• pepperoncinis, well drained
• cream cheese, room temperature
• dry hard salami, about 3 inch in diameter
• toothpicks

Directions:

1. Cut the tops off of the pepperoncinis and drain any juice from the inside.
2. Slice down one side stopping before you get to the bottom and then scrape out any seeds.
3. Fill the pepperoncinis with cream cheese.
4. Fold the salami in half and place the filled pepperoncini in the middle, then fold the salami around and secure with a toothpick.
5. Serve immediately or refrigerate until ready to serve.

Enjoy!!!
*Adapted from Yummy Lil' Things.

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Homemade Chili Seasoning Mix

Occasionally I will come across a recipe that calls for a packet of chili seasoning. So I decided to make my own. Like all homemade seasoning mixes, there are easy to make and you will usually have all of the spices in your kitchen.

Homemade Chili Seasoning

Ingredients:

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper

Directions:

1. Mix all of the spices in a small bowl and use in place of one 1.25 ounce package of chili seasoning mix.

Enjoy!!!
*Adapted from Budget Bytes.

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Crock Pot Chicken and Dumplings

I have to admit I have never had chicken and dumplings before I made this recipe. In fact I really did not know what chicken and dumplings consisted of. But this recipe looked good and I have been looking for some new crock pot recipes.

After trying this recipe I would say the chicken part is a cross between chicken soup and a chicken stew. It is thicker than a soup but not as thick a most stews I have had. It does have vegetables in it like some chicken soups do and stews do. The dumplings remind me of a biscuit.

In the little bit of research I did about chicken and dumplings, I found out nobody really knows the origin of the dish and there are many different varieties. But what I can tell you for certain, is that this crock pot variety is really good and fairly easy.

Crock Pot Chicken and Dumplings

Ingredients:

• 3 tablespoons canola oil
• 3 pounds boneless skinless chicken breasts
• 1 large yellow onion, diced
• 1 tablespoon minced garlic, about 3 cloves
• 2 celery stalks, 1/4 inch thick slices
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme
• 1/3 cup all purpose flour
• 1/4 cup dry white wine
• 4 1/2 cups low sodium chicken broth
• 2 teaspoons Better than Bouillon Chicken Flavor
• 1/2 teaspoon black pepper
• 4 carrots, peeled and sliced into 1/4 inch slices
• 2 bay leaves
• 1 tablespoons dried parsley
• 1 cup frozen peas, thawed and drained
• 1/2 cup heavy whipping cream

Dumplings

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon black pepper
• 1 cup half and half
• 3 tablespoons unsalted butter
• 3/4 teaspoon dried thyme

Directions:

1. In a large skillet, over medium-high, heat 2 tablespoons of oil.
2. Add in the chicken and brown on both sides, you do not need to completely cook it through. Remove the chicken and set it aside on a plate.
3. Add in the remaining 1 tablespoon of oil to the skillet and allow it to heat up.
4. Add in the onions, celery, garlic, tomato paste and thyme. Cook, stirring occasionally, until the vegetables are soft.
5. Whisk in the flour and cook stirring constantly for 1 minute. Slowly stir in the white wine, scraping up any brown bits on the bottom of the skillet. Slowly add in 1 cup of chicken broth while stirring constantly. Continue to stir until mixture is smooth.
6. Carefully pour the mixture into a crock pot.
7. Add to the crock pot the remaining chicken broth, Better Than Bouillon, black pepper, carrots, bay leaves and dried parsley. Add in the chicken breasts and any juice that has accumulated on the plate.
8. Cover the crock pot and cook on low for 4-6 hours or high for 2-3 hours.
9. Remove the chicken and transfer to a cutting board. Allow it to rest for 10 minutes, then shred the chicken.
10. Remove the bay leaves and throw away.
11. After removing the chicken and bay leaf, turn the crock pot to high and keep the lid on.
12. Add the shredded chicken to the crock pot along with the peas and heavy whipping cream. Stir to mix everything together.
13. Cover the crock pot and keep it on high while you prepare the dumplings.

Dumplings

1. In a large mixing bowl, whisk together the flour, baking powder and black pepper.
2. Add the butter and half and half to a microwave safe bowl and microwave until warm, about 1 minute. Stir until the butter is completely melted.
3. Pour the half and half mixture into the flour mixture and add the dried thyme. Mix just until everything is incorporated.
4. Scoop out a ball of dough, about the size of a golf ball, and drop it onto the surface of the stew, leaving about 1/4 inch in between each dumpling.
5. Cover the crock pot and cook on high until the dumplings have doubled in size and are cooked all the way through, about 45-60 minutes. To test if the dumpling are done insert a toothpick and if it comes out clean the dumplings are done.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 504
Total Fat		20.2g
Saturated Fat		8.5g
Polyunsaturated Fat		1.6g
Monounsaturated Fat		4.2g
Trans Fat		0g
Cholesterol		158.8mg
Sodium		701.8mg
Potassium		171.4mg
Total Carbohydrates		35.4g
Dietary Fiber		3.4g
Sugars		5.2g
Protein		41.4g
Vitamin A 111.9% Vitamin C 7.2%
Calcium 6.7% Iron 13%
*Nutritional information will vary depending on the brands you use.

*Adapted from Gonna Want Seconds.

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Make Again Monday: Crock Pot Cranberry Pork Loin

An easy recipe that is perfect for those busy nights.

To see the recipe and original post click here.

Enjoy!!!

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Big Mac Tater Tot Nachos

These tater tots are delicious and have made my list of comfort foods. The tater tots are topped with all of the ingredients you would find on a Big Mac even the special sauce.

When I first made these tater tots I wanted to make sure there was enough for everyone so I doubled the recipe. Well, that was a mistake. Despite using my biggest baking sheet, I had trouble turning the tater tots and once all of the toppings were on I had trouble serving without spilling and making a big mess. And we had so many leftovers, they were more filling than I though they would be.

Big Mac Tater Tot Nachos

Ingredients:

• 32 ounces frozen tater tots
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 cup shredded cheddar cheese
• shredded lettuce
• 1-2 tomatoes, diced
• 1 small yellow onion, diced
• sliced dill pickles

Special Sauce

• 1 cup mayonnaise
• 2 tablespoons ketchup
• 1/4 cup finely diced yellow onion
• 2 tablespoons dill pickle relish
• 1/2 teaspoon white vinegar

Directions:

1. Preheat the oven to 450º F.
2. Spread the tater tots into a single layer on a baking sheet.
3. Bake for 22-25 minutes, flipping halfway through.
4. Meanwhile, in a large skillet, over medium-high heat, heat the olive oil.
5. Add in the ground turkey and season with black pepper. Cook until crumbled and completely cooked.
6. Prepare the special sauce by mixing all of the ingredients together.
7. Once the tater tots are done, sprinkle the cheese over top. Bake for 5 minutes or until the cheese is melted.
8. Remove the tater tots from the oven and sprinkle the shredded lettuce over top, followed by the tomatoes, diced onion and pickles. Drizzle with the special sauce.

Enjoy!!!

Nutrition Facts
Servings: 5
Amount Per Serving
Calories: 723
Total Fat		43.7g
Saturated Fat		12.4g
Polyunsaturated Fat		3.5g
Monounsaturated Fat		8.4g
Trans Fat		0g
Cholesterol		88mg
Sodium		1708.1mg
Potassium		998.2mg
Total Carbohydrates		55.9g
Dietary Fiber		5.4g
Sugars		8.6g
Protein		28.3g
Vitamin A 11.2% Vitamin C 5.3%
Calcium 18.1% Iron 17%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Girl on Bloor.

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Funfetti Pancakes

These pancakes make the perfect birthday breakfast treat. They are inspired by a funfetti cake. Who wouldn't like cake for breakfast!? 

The pancakes are loaded with sprinkles like a funfetti cake and are thick and fluffy. The pancakes are also topped with a delicious frosting like glaze.

Funfetti Pancakes

Ingredients:

• 1 3/4 cups all purpose flour
• 3 tablespoon granulated sugar
• 1 tablespoon baking powder
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1/2 cup milk
• 1/2 cup full fat sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• 4 tablespoons sprinkles (jimmies)
• 1 tablespoon unsalted butter
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar

Directions:

1. Heat an electric griddle to 375º F.
2. In a large bowl, whisk together the flour, sugar and baking powder.
3. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and vanilla extract.
4. Pour the wet ingredients into the dry and stir until most of the flour has been incorporated.
5. Add in the sprinkles and fold just until the flour is fully incorporated. If you mix too much the color of the sprinkle will start to run.The batter will be very thick.
6. Melt a little bit of butter on the preheated griddle where you are going to drop the pancake batter.
7. Drop 1/4 cup of batter onto the melted butter. Cook until the edges are dry and the tops begin to look dry, about 6-8 minutes. It is important to let the first side fully cook before flipping in order for the pancakes to rise properly.
8. Flip the pancakes and cook on the other side until cooked through.
9. In a microwave safe bowl, add the milk and butter and microwave until the butter has melted.
10. Add in the vanilla and whisk to mix.
11. Add in the powdered sugar, 1/4 cup at a time, whisking well after each addition until desired consistency is reached.
12. If glaze is too thin whisk in a bit more powdered sugar. If glaze is too thick, whisk in a bit of milk.
13. Top the pancakes with the glaze.

Enjoy!!!

Notes:
This recipe makes about 13 pancakes.

Nutrition Facts
Servings: 13 pancakes
Amount Per Serving
Calories: 187
Total Fat		6.9g
Saturated Fat		3.6g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		1.4g
Trans Fat		0g
Cholesterol		44.5mg
Sodium		37.4mg
Potassium		38mg
Total Carbohydrates		27.9g
Dietary Fiber		0.5g
Sugars		15.1g
Protein		3.3g
Vitamin A 5.1% Vitamin C 0.1%
Calcium 3.4% Iron 3.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Foodtastic Mom.

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