Italian Salad

No Dressing needed salad




Italian Salad

Once in a blue moon, when I decide to torture myself, by cutting carbs out of my diet for a week or two this salad is a life saver. It gives me all the flavors I enjoy in a big meaty hoagie without all the carbs. I know the cheese and salami are fattening but I somehow justify it to myself since I am not layering it all in a carb infested hoagie roll. Also, the fact that this Italian Salad is seasoned to perfection so there really is no need for a fatty dressing is another one of my justifications. Of course, if you feel the need for dressing, a little oil works well. If I were left at home alone with this salad I am confident it would not see the dawn of a new day. But don’t think you have to be on a diet to make this salad. My husband enjoys this salad just as mush as I do and he has never dieted a day in his life! Every time I make this salad I have to leave a fork on the counter. If I didn’t I would have a sink full of forks from me returning to the fridge every 20 minutes to steal a bite. This recipe is also a great way to use up some of those garden tomatoes. I do not care for tomatoes but my husband loves them so I add them anyway. I was raised in a home where if you didn’t like something you picked it out. =p

If you decide to make this Italian Salad I would love to hear back from ya!

33 Must Try Pizza Recipes

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This weekend spice up pizza night by trying one of these 33 Must Try Pizza Recipes. Each recipe is so unique and so delicious that I am sure you will have no trouble finding the perfct pizza for you and your family! Pizza has always been one of my favorite foods so, as you can imagine, it was difficult for me to do this round up without drooling. But thankfully I managed ( * Wipes drool off of key board).

Not only do I love pizza, but so does one of my best blogger buds, Missi Perez @ Life is poppin. I wanted to give a quick shout out to this gal. She has been such a blessing to me this past year and a half on my blogging journey. She has pretty much been my mentor. I know I can not only count on her for help with my blog but also for a good laugh and shoulder (computer?) to cry on when needed. So make sure to go check out Life is Poppin, you will just love Missi! =)
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1.) Mac & Cheese BBQ Chicken Pizza – Thrifty Jinxy

2.) Three Cheese Pesto & Spinach Pizza – Peas & Crayons

3.) Garlicky Flatbread Pizza with beets ( Beetza!) – Peas & Crayons

4.) Roasted Garlic & Pesto Chicken Flatbread – The Wicked Noodle

5.) Caramelized Balsamic Onion & Gruyere Flatbread – The Wicked Noodle

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6.) Cilantro Lime Chicken Flatbread Recipe w/ Mango & Roasted Jalapeno – The Wicked Noodle

7.) Margherita Naan Pizza – Eat. Thrive. Glow

8.) Veggie Bread Pizza for Toddlers – The Woman Talk

9.) Garlic Bread Pizza – Budget Girl

10.) Homemade Pizza Balls – Kids Activity Blog

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11.) Ridiculously Delicious Pizza made at Home – Kids Activity Blog

12.) Cheesy Chicken Texas Toast Pizza – All She Cooks

13.) Holy Mother of Meatball Pizza – All She Cooks

14.) Gold Fish Pizza – Totally the Bomb

15.) Portobello- Arugula Naan Pizza – Mashed up Mom

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16.) Individual Breakfast Pizza – The Worktop

17.) BBQ Chicken, bacon & Cilantro Pizza – Sidewalk Shoes

18.)Huevos Rancheros Mexican Breakfast Pizza – Two Healthy Kitchens

19.)Roasted Eggplant & Feta Cheese – Vegetarian Gourmet

20.)BBQ Chicken Pizza – Become a coupon queen

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21.) Hawaiian Grilled Chicken Piza – Cook Crave Inspire

22.) French Bread Pizza Bites – Two Kids and a Coupon

23.) Alfredo Chicken Pizza – Ashley Marie

24.) Chicken Fajita Pizza – Ashley Marie

25.) Mini Barbecue Pizza – Sugar Spice & Family Life

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26.) Chicken Bacon Ranch Pizza – Sugar Spice & Family Life

27.) White Clam Pizza – Upstate Ramblings

28.)Pizza Cresent Bites – Do- it- Yourself Danielle

29.) Grilled Pepperoni Pizza Sandwich – Saving Dollars & Sense

30.) Margherita Pizza – My Heavenly Recipes

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31.) Pizza Monkey Bread – Freebie Finding Mom

32.) Pretzel Pizza – Baking Beauty

33.) Pesto Pizza – Burlap Kitchen

Ham Salad Sliders with Spicy Mustard Sauce

Ham Salad Sliders - Final

Ham Salad Sliders with Spicy Mustard Sauce

I served these ham salad sliders at our super bowl party along with some other recipes that came by special request including my Buckin’ Bronco Nachos. I always like serving my recipes to a small crowd to get their reaction before posting them to my website. And I am proud to say that these sliders got rave reviews!

While I was preparing the Sliders, I heard a few grumbles coming from the living room about the pickled eggs. I thought I would be nice and make a few without pickled eggs. Well, no surprise to me, the only ones left over were the ones without pickled eggs. If you are a little skeptical about the pickled eggs you should, at least, give it a try. I once heard Paula Deen say something like this ” The first time you make a recipe follow it exactly, the second time make it your own” I think Mrs. Deen has the right idea. So when you make them please, please, at least, try the pickled egg, do it for me and do it for Mrs.Deen. 😉

I like creating recipes that are quick and easy but pack a flavorful punch. These little sliders have it all! The sweetness from the pretzel rolls, savory ham salad, a tang from the pickled egg, and let’s not forget the spicy mustard sauce. They are seriously like little flavor bombs. When I made them I used a combo of both mini pretzel rolls and mini bagels, they pretzel rolls are better… way better. The bagels were good but they didn’t add the sweetness that the pretzel rolls offered. You could always do what I did and try both the mini pretzel rolls and mini bagels to see which you like best. I hope you enjoy. =)

Taco Dip & a confession

SARAH - taco dip final

Taco Dip

I have a confession to make.. I am more concerned about what we will be eating at the super bowl then who wins. And since I am being totally honest I also have to admit that I do not even know which teams are playing in it. Somehow sitting in front of the T.V. watching men throw a ball around isn’t my idea of fun. I would much rather spend my time in the kitchen cooking something delicious for everyone to enjoy. So that’s what I do, cook.

When it is time to eat, we call the men, who usually come running out to the kitchen like a pack of wild dogs. They load their plates and head back into the living room to eat and scream at the T.V. My mom and I usually sit at the dining room table drinking coffee and flipping through magazines. And that is what a super bowl Sunday normally  looks like in our family.

This year we are having a bunch of appetizers and this taco dip will more than likely be present. This dip is easy to make with minimal clean up, you really can’t go wrong serving this. Bursting with flavor, this dip is loaded with taco meat and cheese. My brother also informed me that he wants my Buckin Bronco Nachos to be present on Super bowl Sunday… I had better load up on the nacho chips!

What does a super bowl Sunday look like at your house? Is there a lot of food? Do you scream at the T.V.?  I would love to hear how you spend your super bowl Sunday! =)

taco dip


Cheesy Pesto Bread

pesto Cheesy Bread


I am so in love with this bread.. like head over heels, love at first bite sort of love. I made this recipe accidently one-day last while getting ready for work. I had some dough that was thawed and wanted to do something with it quickly before work so it didn’t go to waste. Here is what I came up with… and trust me… it’s good!… Really Good!

Ingredients:

1 frozen loaf of bread (thaw and let rise according to package)

1/2- 1 Tablespoon butter

2-3 tsp. parmesan cheese

2-3 tsp. pesto

1 1/2 – 2 Cups Mozzarella Cheese

Marinara for dipping


Directions:

pre-heat oven to 325 degrees

Using a rolling pin on a lightly floured surface, roll bread into an oval shape. Spread the top of the dough with butter, then sprinkle 2-3 teaspoons of parmesan cheese evenly over the top of the dough. Next, spread 2-3 teaspoons of pesto over the parmesan cheese. Sprinkle the top of the dough with a nice thick layer of Mozzarella cheese, about 1 1/2 to 2 Cups ( Hey! I said it was CHEESY bread 😉 )  Bake at 325 degrees for 30-35 minutes or until bread is done and cheese is slightly browned around edges.

  • If the cheese starts to get too brown cover the bread with a piece of foil that has been sprayed with non-stick cooking spray. The cooking spray will keep the cheese from sticking to the foil. I don’t need to use the foil in my oven but, for some reason, I need to use the foil when I make it in my mom’s oven.

*   Here’s what the dough should look like rolled out.

dough

Taco Chili

taco chili


Ingredients:

1 (64 oz) bottle of v8 juice

1 pound ground beef

1 packet taco seasoning ( I use mild)

1 (15.5 oz) can light kidney beans

1 (15.5 oz) can black beans

1 (15.5 oz) can corn

1 tablespoon tomato paste

1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! )

Toppings- Shredded cheddar cheese, sour cream, tortilla strips, chives.

Directions-

Brown beef in a medium/large dutch oven over medium high heat. I like to season my beef with a little salt, pepper, and garlic powder as it is cooking. Once the beef is browned, throw kidney beans, black beans, and corn in with the beef and cook for a few minutes until the beans and corn soften a little ( about 3-5 minutes). Turn heat down to medium/low and add v8 juice, taco seasoning, tomato paste and peanut butter, stir together. If the peanut butter scares you, just add a little more tomato paste to help thicken the chili, about 1/2 a tablespoon or so. Turn heat back up to medium high and bring chili to a boil, once chili starts to boil set heat on medium and let chili simmer for 30-45 minutes or until chili has thickened and beans are soft, stirring occasionally. Serve in a bowl and load it up with cheese, sour cream, tortilla strips and chives! yum!

Deep Fried Pizza Tortellinis

pizza tortellinis


* Warning: these are very addicting.

Ingredients: 

1 – bag cheese tortellini’s

1 – Cup breadcrumbs ( I used plain)

2 – eggs

1 -Cup Mozzarella cheese

10-15 pepperonis ( diced into small pieces OR you could buy a pack of the mini pepperonis)

Directions:

* I use a deep frying pan to fry these. Make sure your oil is hot enough before you put your tortellini’s in or they will get soggy. I have never used a deep fryer for these but it could be done that way, as well.

Thaw tortellini in the fridge overnight. In a small bowl add eggs and beat. In a second bowl add breadcrumbs. Use a fork to dip the tortellini in the egg, and then into the bread crumbs. Once they are well coated in bread crumbs, carefully place them into the hot oil. Fry until golden brown. Drain them on a plate that has been lined with paper towels. Throw the paper towel away and place the tortellini into a small oven safe bowl. Top the tortellini with cheese and pepperoni and put them in the oven under the broiler. Boil until cheese melts. This doesn’t take long at all so  watch them carefully. Take tortellini out and serve with warmed pizza sauce (  I warm mine in the microwave). Enjoy.


Bacon Cheeseburger Quesadilla’s

 

Cheeseburger Quesadilla's

Bacon cheeseburgers have always been one of my favorites; it’s a classic. I mean seriously, who doesn’t enjoy a big juicy bacon cheeseburger with grease dripping down to your elbows? I wanted to find a way to put all these flavors into one mouthwatering appetizer, and that is exactly what I did!

Another reason why I love these bacon cheeseburger quesadillas, is that after cooked, they can be stored in the freezer. Simply cook the quessadillas by following my recipe below. Once they have cooled, place in a freezer bag and store in the freezer. Next time the kiddos or husband gets hungry just pull a few out, place on a microwave safe plate, and microwave for 30 seconds to 1 minute. Of course, that’s if they don’t disappear before you get the chance to put them in the freezer… Maybe you’d better make a double batch? 😉

And the fun doesn’t have to stop here. Just because I didn’t load mine up, doesn’t mean you can’t. Don’t be afraid to pile in some of your favorite bacon cheeseburger toppings such as, sauteed green peppers and onions, mushrooms, etc.  I would even go as far as adding some french fried onions.

Bacon Cheeseburger Quesadilla’s

Ingredients:

1 pound ground beef (cooked and drained)

1/2 pound of bacon (cooked and crumbled)

1 (8oz or 2 cup) bag shredded cheddar cheese or 20 Tbsp. ( I used the finely shredded)

1 bag of 10 ( 8 in. )flour tortilla’s

Siracha Mayo

1 cup mayo

2-3 tsp. Sriracha

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Directions:

Pre-heat oven to 350 degrees

1.) Divide cooked ground beef  into 10 even piles. I have found that the easiest way to do this is to split the ground beef in half. From there, eyeball it, to get 5 even piles from each half; do the same with the bacon.

2.) Spray a large cookie sheet with cooking spray.

3.) On a clean work space, lay a tortilla down flat. On half the tortilla, sprinkle on one pile of cooked ground beef and cooked bacon.  Then sprinkle with 2 Tbsp. of shredded cheddar cheese.

4.) Fold the un-filled half of the tortilla over the filled part of the tortilla and give it a little press with your hands.

5.) Repeat steps 1-4 with the other 9 tortillas; making a total of 10 bacon cheeseburger quesadilla’s

6.) Line all the quesadilla’s on a cookie sheet that has been sprayed with cooking spray. Spray the tops of the quesadilla’s with a little cooking spray.

7.) Bake at 350 degrees for 5-10 minutes flip and bake an additional 5 minutes.

8.) Cut each quesadilla into 2-3 triangles

9.) You can either serve these up now, or you can let them cool, put them in freezer bags, and freeze for an easy go to snack later.

* These are great served with ranch, ketchup, or Sriracha Mayo ( recipe below).

Sriracha Mayo: 

1 cup of mayo

2-3 tsp. Sriracha sauce

Directions: 

Put the mayo and Sriracha in a bowl and mix well till pinkish in color.

* Sriracha mayo is good on so many things! You can spread it on a hamburg, or sandwich, or use it as a dipping sauce for chicken fingers, french fries, onion rings, etc..

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

French dip… DIP!

 

French dip...DIP

* This recipe was adapted from the recipe Hot Artichoke dip; found at the top of page 6 in the cook -book 100 best Appetizer Recipes. You can find this cookbook at 5 below, which is where I purchased the book.

A few weeks ago I was at the 5 below store when I came across a few cool cookbooks that I knew I wanted for my collection. While flipping through the books on the way home, I found a recipe for a hot artichoke dip. Now, I am no fan of artichokes; but this recipe had my recipe inventing wheels turning. My hubby is a HUGE fan of french dips, so I thought how yummy would it be to make a french dip.. dip?! So that’s exactly what I did, and here is how I did it:

Ingredients:

1 packet Ajus

1- 8 oz container sour cream

1 cup mayo

1/2 of a 7-8 oz. container roast beef lunch meat ( Chopped. I used the carving board style.)

1/4 of a large onion finely sliced ( I used a mandolin slicer)

1/2 cup water

1/2 of an 8 oz. bag Mozzarella cheese

1/2 of an 8 oz. bag Swiss cheese

butter to fry onion in

 

Directions:

Preheat oven to 350 degrees

– In a medium sized frying pan saute onions over medium heat with 1 tablespoon of butter.

– Once onions are caramelized add roast beef and stir.

– Next add 1/2 cup of water and entire packet of Ajus, stir and cook till it starts to boil. Once it starts to boil turn burner off and sit the mixture aside to cool (Do not leave the mixture on the hot burner you just turned off, sit it on a cool burner or on a pot holder on the counter.)

– In a separate, small, oven proof bowl (about 1 qt. in size) add sour cream, mayo, and cheese (save about 1 hand full of each type of cheese to top the dip with), mix well.

– When the onion beef mixture has cooled add it to the heat proof bowl with the mayo and sour cream mixture, mix well.

– Bake at 350 for 15 minutes then take it out and stir, bake an additional 10 minutes take out and stir.

– Add the rest of cheese to the top. bake for 5 minutes then turn on the broiler and broil the top of the cheese so it gets nice and brown.

– Serve with bread, crackers, or chips for dipping

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission, if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

 

Buckin’ Bronco Nachos

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Nacho's Final

 

My brother is one of my toughest critics and if he say’s something is good, I know it is! And he told me these were awesome! I loved these because they were so easy to make and a great budget friendly crowd pleaser. =)

Buckin’ Bronco Nachos

Ingredients:

2 pounds ground beef (cooked and drained)

1 to 1 1/2  Cups of your favorite BBQ sauce

1 Cup caned baked beans ( you will have left overs, put them in a bowl and store in the fridge for later)

10 slices of pepper jack OR Monterrey & Colby Jack cheese ( I did half and half because not everyone in my family likes pepper jack, so I did 5 slices of pepper Jack on the one side and 5 slices of the Monterrey and Colby Jack on the other side)

1 – 13 oz bag of Tortilla chips ( you will use most of the bag)

Frunions for Topping ( I forgot to measure these but I would say I used a good half of a cup)

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Directions:

Pre heat oven to 350 degrees

Once you have cooked and drained your hamburg return it back to the frying pan you used and add BBQ sauce. You want the consistency of BBQ so start with one cup and go from there, if it looks like it needs more add the other 1/2 cup and mix well. Fill a cast iron skillet almost to the top with tortilla chips ( You may no use the whole 13 oz bag). Next add your BBQ burger evenly over the tortillas, then the cheese & Beans. Sprinkle frunions over the top and bake at 350 degrees for 5 – 10 minutes or until the cheese melts, be careful not to burn the frunions. Take out of the oven and serve right in the cast iron skillet.. Make sure your guests know that it will be HOT for a few minutes.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive comission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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