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Monday Munchies: BBQ Chicken Pizza Part 2

20 Aug

Well hello! I know that I already have one post about this but honestly this one turned out way better than this one. I kind of cheated because I used a pre-made wheat crust, which usually isn’t my style, but whatever. I just bought the off brand wheat crust at Shop ‘n Save for like $3.40 for 2 crusts. Perfect size for the 2 of us. Then I just did the normal stuff:
– cooked the chicken on the stove with BBQ sauce once it had been cooked through.
– sautéed red onions, minced garlic, and mushrooms
– brushed the dough with olive oil and Italian seasoning and garlic salt around the crust. This adds tons of flavor and makes the crust nice and crispy
– brush on the BBQ sauce and layer with chicken, veggies, and mozzarella cheese
– bake per instructions on your package, but mine took about 10 mins at 400 degrees to get the cheese golden brown


I know this is nothing new, but it was so good I wanted to share. Hope you have a wonderful week!



Monday Munchies: True Greek Salad

13 Aug

Happy Monday! I love Greek food, but don’t we all? One of the classics that I love but I have found is usually done incorrectly in the US is the classic Greek salad. While the Greek Salad from Panera is good an all, it’s just not authentic enough for my liking.

What you may not realize is that the climate in Greece doesn’t yield lettuce so the true Greek salad doesn’t even have much lettuce. In fact, on the islands they rarely get rain and the only reason they can grow tomatoes is because of the moisture that comes off the sea in the morning sticks to the plants and waters them. How crazy is that?! That’s your little “factoid” for the day. While I probably ate one a day for 14 days and they were all different, they had some of the same things on common:
– cucumbers
– tomatoes
– red onions
– kalamata olives
– fresh chunks of feta (think the.more the better)
– olive oil, salt, pepper, oregano

My version of Greek salad.

A real Greek salad from a restaurant in Napflio.

Clearly the real one looks better, but I didn’t do too bad myself. Just a simple, quick, and yummy dish.

Have a great start to your week!


Monday Munchies: Breakfast for Dinner!

23 Jul

Who doesn’t love breakfast for dinner? I mean…. it’s one of my favorite meals growing up and I find that I honestly don’t cook it nearly enough. So finally I bucked up and made what I was craving; french toast. Nom nom nom. (that’s my “yummy” food sound in case you were wondering)

 On these little guys I just stuck to the classic preparation for french toast; 1 egg beaten with a little bit of water, 1 tsp of vanilla extract, dusting of cinnamon. Then just a quick 5 mins or so on the pan and yummy french toast! Love it. Here are another couple ideas I found that I really do need to try out soon:

Over at Six Sisters’ Stuff they have around 50 recipes here that all sounded really amazing! For sure check it out.

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Nutella and banana crepes from


Scrambled Eggs with Smoked Salmon from the

 Blueberry Danish Puff from Chef in Training

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Bacon-Cheese Pull Aparts from

Bacon-Cheese Pull-Aparts

 Well that’s all I got for now, but try some of these bad boys out. What is your favorite “breakfast for dinner” meal?


Monday Munchies: Spicy BBQ Chicken Drummies

16 Jul

Happy Monday! I’m really excited to share this little gem with you all; nothing super fancy but I hadn’t thought about grilling chicken drummies until a friend of mine did it on a camping trip. So yummy! I have to say, these were just as good and not dissappinting for our first attempt. (I say “we” because I’m not usually the grilling guru… that’s for the man of the house ;).) This is a super quick and simple dinner that’s sure to please; plus it helps to keep the heat out of the kitchen on the days that are over 100 outside.

Spicy BBQ Chicken Drummies with pasta


  • frozen drummies
  • Hot or wing sauce

Steps for wings:

  1. Marinade the drummies in hot sauce (we used wing sauce) and fresh ground pepper.
  2. Throw on grill
  3. While cooking, baste with sauce for additional flavor
  4. Cook on medium/low hear for around 10-12 minutes on grill or until no longer pink in the interior

For Pasta:

  • Capers
  • chopped yellow and orange peppers
  • diced red onion
  • diced tomato
  • sun dried tomatos
  • Olive oil
  • Italian seasoning (about a tsp or to season)
  • garlic salt
  • Bow tie pasta


  1. Chop all veggies while water for pasta is boiling
  2. Once noodles are cooked, combine all ingredients and season to taste

So I feel a little dumb for actually telling you guys these steps and ingredients, but I wanted to tell you just in case someone wasn’t sure. What I really liked about this meal was that there was the heat and spice from the wings complimented by the cool and crunchy of the pasta salad. Perfect combo in my mind.

Buen provecho!

Milkshake Day~ July 2!

9 Jul

I’m a week late with this posting, but I figured better late than never! July 2nd was Milkshake Day across the world and of course I had to participate (I know… I’m a cheeseball).

Milkshake Day 2012!

What is Milkshake Day you may be asking? Well allow me to explain:

This started a couple of years ago by my cousin Mike after he lost his father, Jim, to a long battle with cancer. What began as a personal memorial to his dad has spread across the world, and I hope it continues to spread! Here’s just a little blip from his website,

History: My name is Mike and my Dad fought cancer for almost 4 years before it ultimately took him away from us. For him, it started out as bladder cancer, but due to a few unfortunate turns in the road, it ended up spreading to his upper chest. At that time he was too weak for chemo, so his doctors tried to keep that tumor at bay with radiation, hoping that it would buy him some time. A result of the radiation was a terrible sore throat, so when he was ultimately sent home on hospice, all he really wanted to eat was ice cream and milkshakes – we figured “why not?” at least he was getting some calories! That particular summer was bittersweet, knowing that we were losing him, but the time we spent together was priceless. As part of our routine, we would get in the car and take him to various shops/stores that sold milkshakes and he would rate them in order of his preference. He became a milkshake connoisseur! After he passed away, my family and I wanted to do something annually to celebrate his zest for life, so we came up with Milkshake Day.

My Uncle Jim was an amazing man. I used to spend summers with he and his wife, Jill, and their granddaughter in Wisconsin when I was younger. I got all the ice cream, candy, and spoiling I’d need to last me the whole year until the next time I went! One time we went to eat at our favorite restaurant at the time, Ella’s Delli, and Meg and I couldn’t decide what desert to go with. That’s when Uncle Jim told us to get the 25 scoop one so we wouldn’t have to miss out on anything. The best! Anyway, in honor of him, I thought for today’s post (a week late yes) I would share with you some milkshake recipes that I found that sound amazing.

Chocolate Mug Milkshake by Chef Recipes.Chocolate Mug Milkshake

Banana Pudding Milkshake by A Spicy Perspective 

Banana Milkshake Recipe

Sweet Tarts Milkshake by Real

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For those adult readers, a Boozy Banana Split Shake by She


Blackberry Milk Shake from

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So while we are too late this year, keep this on your calendar for next year!! What are some other good milkshake recipes you have?

Have a wonderful week!

Monday Munchies: Recipes to Try

2 Jul

It’s Monday of a 4 day week because of the holiday. Yeah!! Since I’ve been kinda busy I haven’t cooked much lately, but here are a couple ideas that I’d like to try out that I found on Pinterest:

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Ice Cream by Chocolate Covered Katie

Baked Pesto Chicken from Kalyn’s KitchenPinned Image

Creamy White Chicken and Artichoke Lasagna from Tasty Tidbits

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Slow Cooker Chicken Tikka Masala from Meal Planning 101

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Hopefully this week I’ll be able to cook some good stuff to share next week.

Have a great day!


Monday Munchies: S’more Cupcakes

11 Jun

Happy Monday!

So last week I posted here about my cousin’s shower and the fabulous desserts that my mother and I made. Can’t take full credit for these as I got the idea, she baked them, and I decorated them. It was a real team effort 🙂

Now, I did this 2 ways; the ones my mom did turned out a little better than me b/c of the topping, but my cakes were a bit better b/c they didn’t collapse in like my mom’s did (it’s because she added marshmallows to the inside when she was baking them and I went for the solid chocolate mix).

Version 1:

First, grind graham crackers and combine with a little melted butter to create the crust of the cupcake. I used a shot glass to really  pack it in there. Then I just a regular Devils’ food cake mix box and baked pre instructions on box. Now, the icing was a HUGE pain in the butt to be honest. First I tried just melting marshmallows with some butter on the stove like how you make rice crispies. Fail. It got EVERYWHERE and was sooo messy and sticky. Then I just got annoyed and clumped 5 or so mini marshmallows on top and “glued” them together with some of the melted ‘shmellows, sprinkled with graham crackers. They tasted good, but we wanted to change it up a little bit.

 Version 2:

Version #2

Version #3

 This version was basically the same as above with the crust and the mix, except after you put the batter in the tins, drop a couple of marshmallows in and cook. While I really liked how they turned out, it did make the cupcakes cave in on themselves though. I had to stuff regular marshmallows in there to fill the hole so I could ice it. The icing in this version was the Marshmallow Fluff and regular icing mixed. Then they were topped with graham crumbles, a little piece of Hershey bar, and the little marshmallows that are from the hot coco. Very pretty if you ask me!

 If I had one of those soufle torches I would have browned the tops just a little bit…. but since I don’t… I didn’t.Enjoy!!

Monday Munchie: Blackened Tilapia Sandwich

21 May

Happy Monday!

As many of my food posts begin, I was inspired by today’s recipe from my travels. When we were in Istanbul, Turkey back in September (which in general I will say has AMAZING food) one of our favorite meals we had was from Deniz Yıldızı, “Star of the Sea…. AKA Floating Fish Boat.

They only serve one thing here; a fish sandwich. The sandwiches are grilled in salt and served with cut up onions and lettuce and served on Turkish sourdough bread. The best thing? The sandwiches were about $1 US each. Love it. These guys were pros too. The boat was rocking kinda crazy, meanwhile they are just grilling, and “plating” like crazy. Not to mention that there were a couple of these boats in a row with a little tent out front where everyone sat after they grabbed their sandwich direct from one of the guys on the boat.

The fish was incredibly fresh with just enough seasoning. The bread was soft. Makes my mouth water just thinking about it. We also got some pretty good little dessert thingys. I have no idea honestly; someone walked by selling them and I took one look and said “yes please!”. I think they had some honey on them. Anyway, I decided that I wanted this meal in Turkey to inspire our dinner one night. Here’s what I came up with.

This really was a simple dish and it ended up being really good. Here are the ingredients:

  • Tilapia filets
  • Paprika
  • Garlic salt
  • Cayenne pepper
  • Italian seasoning
  • Crushed sea salt and crushed black pepper
  • Crushed red pepper flakes
  • Sliced peppers (I used red, orange, and yellow)
  • Sliced red onions
  • Fresh French bread

I’m really sorry that I don’t have the exact measurements, but I always sometimes I feel like cooking is more real when you don’t follow directions to a T. I learned this from my mother. Thanks mom 🙂

Anyway, I mixed the seasoning into a bowl until I thought it had the right flavor and then just sprinkled the seasoning on the fish before I threw them into a pan with olive oil to cook. Fish only takes a little over 5 mins, so watch it carefully so you don’t burn it. It also should only be flipped once as it’ll break apart easily.

At the same time (or a little before I put the fish on), I sautéed my peppers and onions (also in olive oil and a little salt) so they’d be ready to top my sandwiches. I also served this sandwich with some of my favorite side; fresh green beans sautéed in olive oil (see a pattern developing? think I learned to cook in Spain? :)) and fresh minced garlic with some salt.

It was a really different way to eat Tilapia and I really liked it. I knew I liked blacked grouper sandwiches so I figured this would be a hit as well. And per usual… I was right. 😉 I thought about using some chili powder too. Maybe next time.

Any other good ways to serve Tilapia? I’m trying to get us healthier so your tips are greatly appreciated.

Have a wonderful week!

Monday Munchie: Cous cous Salad

14 May

I am still alive I swear!! I’ve been having some issues with my computer recently. For some reason I cant get onto my blog to post by regular means so I’m writing this on my phone. I did just learn that I can get to it through a totally round about method.. annoying. Please forgive the missing punctuation. I do have some good food to share though!

So when I lived in Spain there was this Moroccan place we used to eat at all the time. Seriously… some of the best food of my life. Anyway, this is when I first had cous cous. They served the food in two “rounds” of 4 dishes (usually 4 of us went) with the lighter stuff going first and then more hot food with meat was for the main dishes. Anyway they used to serve a light cous cous salad that was amazing. Here is my version:


(To make 2 servings)
Prepare cous cous per package instructions. I think I used 1/3 cup dry and 1/2 cup water.
1 medium roma tomato diced
1/2 fresh cucumber diced
Lemon and lime juice (around 2 tbs of eat for some nice bite)
1/2 tbs diced garlic
1/2 cup minced fresh mint leaves
1/2 cup fresh parsley (I had to use dried so I cut that back)
Salt and pepper to taste

Cook cous cous per box instructions.
Once it’s cooled down, add olive oil and some lemon and lime juice and mix. Then add the mint, parsley, cucumber, salt, pepper, tomatoes and rest of lime juice and mix. It’s best to let this sit at least an hour before serving, if not over night so the flavors can really blend. tomatoes

I also added a little bit of feta cheese to add a little extra flava.

Monday Munchies: Cajun BBQ Rub

23 Apr

Hello hello!
After one heck of a long weekend (which I’m thrilled to say my team won silver…. So 7th out of 27 so not too bad!), I feel obliged to share with you all one of my favorite recipes for the summer. I got this recipe from someone who worked with my husband and it had quickly become one of our favs. Anyway… Here it is!

What you need:

  • 1 tbs onion powder
  • 1 tbs garlic salt
  • 1 tbs paprika
  • 1 tbs Italian seasoning
  • 2 tbs brown sugar
  • Dash of crushed red pepper

Mix together, coat your protein, cook, and enjoy! We’ve used this on chicken, shrimp, pork, and beef and it’s always great. I’ve always cooked it on the BBQ grill, but I bet you could cook your meat another way if you wanted. I have a tendency to use this when I want Kebobs. It’s simple and quick but incredibly good. I actually gave out little jars of this to our families last year for Christmas.

What are some other good rubs that I should try? Any suggestions for good stuff to grill?

Have a wonderful rest of your Monday!