Friday, January 2, 2015

New Recipe: Bacon Potato Bake

I hope everyone had a wonderful Christmas and a Happy New Year. We did absolutely nothing for the eve of the new year. We have a 18 month who turns into a monster at eight o'clock and so it was safe to keep him home. I am sure everyone would of appreciated that. We were in bed before midnight. Anyway back to why I was doing this post....

 I always have a hard time thinking of what I am going to bring to the family lunch and dinner for the Holidays. I usually do stuffed jalapenos but I wasn't in the mood to take all the seeds out and having to stuff them all. I had a few of these ingredients in my pantry and so I came up with a new recipe. I love coming up with something that is all mine. A recipe that I can take credit for and not found on Pinterest.;)


Golden Idaho Potatoes 
Cooked Crumbled Bacon
1 can of Cheddar Cheese Soup 
1 cup of Milk
1 sleeve of Ritz Cracker (crumbled)
Half of Stick of Butter(melted)
Salt & Pepper

Heat oven to 350

Slice your potatoes(I leave the skin on) & wash under cold water. Bring a pot of water to boil and add your sliced potatoes. Cook potatoes till slightly tender, don't over cook. You don't want your potatoes to fall apart. While the potatoes are cooking ,cook your cheddar cheese soup and cup of milk on low heat till the soup is liquified. Remove from heat. Then drain the water from the potatoes and place them in a oven safe casserole dish. Pour your soup/milk mixture over the potatoes, add the crumbled crackers and bacon. Season with salt & pepper to taste. Place in oven and cook for approximately 30 minutes.


Saturday, November 8, 2014

Life According To My IPhone

Life has been pretty busier around and with the Holidays coming up it will just get crazier! I leave for New York City in three weeks and I am super excited!

Tuesday, August 26, 2014

Rosemary Chicken with Wild Rice

This recipe is one of my favorites to make it is rich in flavor and oh so good!

1 cup wild rice
1 tbsp olive oil
1 tbsp minced garlic
1 1/4 pounds of skinless boneless chicken breast, cubed
2 carrots, diced
1 tbsp dried rosemary
1 1/4 cup + 2 tbsp orange marmalade
1/4 cup Dijon mustard
Salt & Pepper

1. Cook wild rice according to directions

2. In large nonstick skillet(I use my cast iron skillet) over medium heat, heat the oil. Add the garlic and carrots until golden brown.

 Season your cube chicken with salt and pepper.Add Chicken and saute, stirring frequently, 3-4 minutes.Then add one tablespoon of dried rosemary to you pan and continue stirring for another minute.


Stir in marmalade and mustard, stirring frequently, until heated thoroughly, about 3 minutes. Add, the rice; toss to combine. 

Weight Watcher Points Plus:7 points for 1 cup.