White bean and tuna salad

I was excited about this recipe, hoping it would pack a ton of flavor and be something awesome for lunches. However, there was way too much onion, and I used a small red onion! I might try it again, but the texture of the tuna and beans was also a bit too much to deal with.

White bean and tuna salad-adapted from Everyday Italian by Giada de Laurentiis
Total time: 5 minutes
Serves 4

• 2 (6 ounce) cans tuna in oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 1 medium red onion, thinly sliced
• 6 tablespoons red wine vinegar

In a large bowl add tuna, salt and pepper. Using a fork, break up the tuna into bite sized pieces, then gently toss in the beans and onions. Drizzle with red wine vinegar and season with more salt and pepper to taste. 

Shrimp Jambalya

Anytime I come across a jambalaya recipe, I instantly think of my dad. He's a big jambalaya fan. Truthfully, I've never been a huge fan, usually because they're rather spicy. Because I can spice it to my liking, I've been trying to find one I like. This was not the one. There really wasn't any flavor to it. I'll have to keep searching. (At least the picture looks good, right?!)

Shrimp Jambalaya-adapted from Best Loved Slow Cooker Recipes by Crock-Pot

Total Time: 8 hours

Serves 6

• 28 ounce can diced tomatoes
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 rib celery, chopped
• 2 tablespoons minced garlic
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon dried thyme
• 2 pounds cooked shrimp

Combine tomatoes, onion, pepper, celery, garlic, parsley, oregano, hot pepper sauce and thyme in a 5-quart slow cooker. Cook on low for 8 hours.

Stir in shrimp and cook for 20 more minutes on low. Serve with rice.

Raspberry Glazed Chicken

I don't know if I did something wrong, but I did not like this recipe. The sauce was just too sweet, and I don't think I'd make this again. If anyone gives it a try, let me know.

Raspberry Glazed Chicken-adapted from Fast & Healthy Cookbook by Pillsbury
Total Time: 30 Minutes
Serves 4

• 1/2 cup raspberry jam
• 1 1/2 teaspoons grated ginger
• 1 tablespoon red wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons canola oil
• 1 medium onion, chopped
• 4 chicken thighs

Heat your grill. In a small bowl, beat raspberry jam, ginger, vinegar and soy sauce with wire whisk until well blended. Set aside.

In a large nonstick skillet, heat oil over high heat about 1 minute. Add onion; cook and stir about 2 minutes. Reduce heat to medium, continuing to cook and stir until onion is tender and dark brown. Reduce heat to low and stir in raspberry mixture. Cook 1 minute, stirring constantly. Remove from heat and set aside.

Place chicken on grill over medium-high heat. Cover and cook 15-17 minutes, until juice of chicken is clear. Serve chicken  with onion-berry spread.

Broccoli-Cauliflower Cheese Bake

I'm always looking for new recipes for veggies. Although this is loaded with cheese and some great spices, I wasn't a fan. I thought it was missing something, but I'm not sure what. I won't be making this again.

Broccoli-Cauliflower Cheese Bake-adapted from Taste of Home Cooking School
Total Time: 55 Minutes
Serves 4

• 1 head cauliflower, chopped
• 1 head broccoli, chopped
• 3 tablespoons butter
• 1/3 cup cornstarch
• 1-1/2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 3-3/4 cup low fat milk
• 6 ounces shredded mozzarella cheese
• 6 ounces shredded swiss cheese

Preheat oven to 400 degrees. Place the cauliflower and broccoli in a large stock pot with 1 inch of water and bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain; transfer to a 9x11 inch baking dish coated with cooking spray.

In small saucepan, melt butter. Stir in cornstarch, mustard, salt, nutmeg, cayenne and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in 1-1/4 cups each mozzarella and swiss cheese until melted. Pour over vegetables. Bake, uncovered, for 15-20 minutes or until bubbly. Sprinkle with remaining cheeses. Bake 5 minutes longer or until golden brown.

Queso Dip

I was so excited when I found this recipe on Pinterest as queso dip is one of my favorite things when I go out for Mexican food. However, this did not turn out very well. I don't know if I did something wrong, or didn't buy the right cheese or what. It never got to that smooth consistency and just didn't taste good. It pretty much looked like a garlic butter, which was very odd. Maybe one of you can figure it out?

Update 11/16/2013
I tried this again. And pretty much got the same result. See the picture below. It did not get smooth even after many many minutes of stirring. And it just looked like butter. I tasted it and it did taste okay, but it's not that appetizing to look at so I won't be making this again. So disappointed.

Queso Dip-adapted from The Royal Cook
Total Time: 10 Minutes
Serves 10

• 1 1/4 pound block white American cheese, cut into 1 inch cubes
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin 

Put all ingredients in a microwave safe bowl, and cook in microwave on high for 5 minutes, stirring every 1 minute. Serve with chips.

West Lake Beef Soup

I was so excited to try this recipe. It was the first one I was making from Easy Chinese Recipes by Bin Yinn Low, but, unfortunately, I was very disappointed. As you can see by the picture below, it didn't look all that appetizing. It also basically had NO flavor to it whatsoever. I don't think I'd give this soup a try again-we threw most of it out, which is very rare for us

West Lake Beef Soup-adapted from Easy Chinese Recipes by Bin Yinn Low
Total Time: 25 Minutes
Serves 4

• 1/2 pound ground beef
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 2 1/2 tablespoons cornstarch
• 3 tablespoons water
• 1 can chicken broth
• 1 1/2 cups water
• 3 dashes white pepper
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/3 cup coarsely chopped cilantro

Marinate ground beef with rice vinegar and sesame oil for about 10 minutes. Break up ground beef into smaller pieces once marinated. Meanwhile, mix the cornstarch with the 3 tablespoons water, until smooth, set aside.

In a large pot, bring the chicken broth and 1 1/2 cups water to a boil. Lower the heat to medium and add the ground beef into the soup. Skim the fat off the surface as necessary.

Stir in the white pepper, salt and cornstarch mixture and turn off the heat. Add in the beaten eggs and immediately stir. Cover pot for 2 minutes. Add the cilantro and serve immediately.

Sweet 'n Salty Pretzel Brownies

Every once in awhile I like to make brownies or sweets. Not too often because I'm really trying to cut back on the unnecessary things in my diet. These brownies had some good flavors to them, but ended up being way too sweet. I don't think I'll make these again, but if someone finds out how to make them taste yummy, let me know!

Sweet 'n Salty Pretzel Brownies

Sweet 'n Salty Pretzel Brownies-adapted from Betty Crocker
Total Time 1 hour
Makes 24 brownies

• 1 1/2 cups crushed pretzels
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 box brownie mix
• 1/4 cup water
• 1/4 cup olive oil
• 2 eggs
• 1 container vanilla frosting
• 1 cup coarsely chopped pretzels
• 1 cup coarsely chopped peanuts

Heat oven to 350 degrees. In a medium bowl, mix crushed pretzels, sugar and butter. Press in ungreased 13x9-inch pan. Bake for 8 minutes. Cool for 20 minutes.

In a medium bowl, mix brownie mix, water, oil and eggs until blended. Carefully spread batter over cooled crust.

Bake 19-22 minutes or until toothpick comes out clean. Cool completely on cooling rack, about 1 hour.

Frost cooled brownies with vanilla frosting. Sprinkle with chopped pretzels and peanuts. 

Whiskey Glazed Carrots

I honestly can't remember the last time I had cooked carrots. I feel like whenever my mom would make them they would get suuper soggy so I was really turned off. I was intrigued by this recipe for two reasons. One, it's by the Pioneer Woman who I LOVE. And two, it has whiskey! In the end, it was a little bit sweet for me, but maybe I'll do less brown sugar last time. Also, my carrot pieces really shriveled up, so I think I need to cut them bigger next time too!

Photo Courtesy of the Pioneer Woman

Whiskey Glazed Carrots-Adapted from the Pioneer Woman
Total Time: 30 Minutes
Serves 4

• 1/2 stick butter
• 1 pound carrots, peeled and cut into thick circles
• 1/4 cup Jack Daniels or other whiskey
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots and cook for 60-90 seconds. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes. Serve immediately.

Baked Blueberry Pancakes

Every once in awhile I love pancakes. These weren't the kinds I love as they didn't get too fluffy, but if you're looking for something you can make and freeze for breakfast this is definitely something I'd suggest! It's so easy!


Bake Blueberry Pancakes--Adapted from Taste of Home

Total Time: 20 Minutes

Serves 6

• 2 cups pancake mix
• 1-1/2 cups fat-free milk
• 1 egg
• 1 tablespoon canola oil
• 1 teaspoon ground cinnamon
• 1 cup fresh or frozen blueberries
• Butter and maple syrup

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be 

lumpy). Fold in blueberries.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.

Pork Roast with Mashed Potatoes and Gravy

I love roasts, but I don't think any can ever compare to my grandmother's. I HAVE to remember to get her recipe soon. This roast was okay, but very dry. The gravy ended up very bitter-I may have had too much vinegar. In the end, I wasn't a huge fan, but the reviews at Taste of Home were excellent so someone else should give it a try!

Pork Roast with Mashed Potatoes and Gravy-adapted from Taste of Home

Total Time: 4 Hours

Serves 4

• 1 boneless whole pork loin roast (3 to 4 pounds)
• 1 can (14-1/2 ounces) chicken broth
• 1 cup julienned sweet red pepper
• 1/2 cup chopped onion
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 2 cups refrigerated mashed potatoes

Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)

For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy. 

Gorgonzola Phyllo Cups

I normally like all kinds of cheese, but I don't think I like gorgonzola. These looked just like the picture & the recipe got great reviews on their website, but I still didn't like them. If you like gorgonzola though-try these!

Gorgonzola Phyllo Cups-adapted from Taste of Home

Total Time: 20 Minutes

Serves 30

• 2 packaged frozen miniature phyllo tart shells
• 1-1/3 cups crumbled gorgonzola cheese
• 1/2 cup chopped tart apple
• 1/3 cup dried cranberries
• 1/3 cup chopped walnuts

Place the tart shells on a baking pan. IN a small bowl, combine the remaining ingredients; spoon into the shells.

Bake at 350 degrees for 6-8 minutes or until tarts are lightly browned. Serve warm or at room temperature.

Parsley and Lemon Cod

I like fish. Scott thinks fish can get bland. I like the texture and how you can do so many different flavors with it. This, unfotrunatly was one of those recipes that was a little bit bland. It's mostly lemon flavoring, which definitely isn't for everyone. If for some reason I have fish on hand (I usually don't buy that in advance) and I don't ahve anything planned for dinner, I'd come to this recipe again. But it would definitely need some work. Overall 2/5. It was edible, but definitely not worth noting.

Sizzlin' Fish

Final Product!

Parsley & Lemon Cod adapted from Rachael Ray Magazine

Serves 4

Total Time: 30 Minutes

• 2 tablespoons olive oil
• 4 cod fillets
• Salt and pepper
• 1/4 cup parsley
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon cayenne pepper

Heat olive oil in a large skillet over medium heat. Season cod fillets with salt and pepper. Place into heated pan. Cook until browned, turning once, about 8 minutes.

In a small bowl, combine parsley, garlic, cayenne pepper, and lemon juice. Season with salt and pepper. Sprinkle over fish.

Baked Potato Soup

I was super excited to try this recipe. You can imagine my disappointment when this didn't turn out right. The flavors were awesome, but the consistency was not. The cream cheese just did not melt right, and we kept it on a LOT longer that stated in the recipe. I still might try it again, but we'll see. For now, we rated it a 2.5/5.

Baked Potato Soup-adapted from More Make it Fast Cook it Slow by Stephanie O'Dea

• 5 pounds potatoes, peeled and diced in 1-2 inch chunks
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 quarts chicken broth
• 2 (8-ounce) packages cream cheese
• crumbled bacon, green onion or chives as garnish (optional)

Use a 6-quart slow cooker. Put the potatoes into your stoneware, and add the onion and garlic. Sprinkle in the seasonings and pour in the chicken broth. Cover and cook on low for 8 hours, or on high for 4. The potatoes should be fork tender. You can use a potato masher or a handheld stick blender to mash the potatoes into the soup. You want to get rid of all large chunks of potato to make a smooth soup.

After smashing the potatoes, squeeze in both packages of cream cheese and replace the lid of the cooker. Cook on high for about 30 minutes or until the cream cheese is completely dissolved. Stir a few times during this 30 minutes. Garnished with crumbled bacon, green onion or chives.

Chicken and Vegetable Pot Pies

I've recently learned to love pot pies. I know they are super unhealthy (most times), but they are just so yummy! And the ones I find the yummy-est (I don't think that's a word) are the super creamy ones. This has no cream in the recipe. It's basically chicken and vegetables. I don't think I will make it again, but I wouldn't say it was bad. I just have other things I'd prefer to eat instead. The slightly different dinner rolls, however, were awesome! 2/5. Adapted from Pillsbury's Best One Dish Meals.

Chicken and Vegetable Pot Pies
Total Time: 5 Hours 40 Minutes
Serves 4

• 1 1/4 pound boneless skinless chicken thighs, cut into 1 inch pieces
• 1 package (.87 ounces) roasted chicken gravy mix
• 1 cup ready-to-eat baby carrots, cut in half lengthwise
• 1 jar (4.5 ounces) sliced mushrooms, drained
• 1 cup chicken broth
• 1/4 cup dry white wine or water
• 2 cups frozen southern-style diced hash brown potatoes, thawed
• 1 cup frozen sweet peas, thawed
• 1/8 teaspoon pepper
• 4 frozen buttermilk biscuits (from 25-ounce bag)
• 2 teaspoons milk
• 1/2 teaspoon dried thyme leaves

In 3 1/2 to 4 quart slow cooker, place chicken. Sprinkle with gravy mix; mix lightly to coat. Top with carrots and mushrooms. Pour broth and wine over top. Cover; cook on low heat setting 5 to 7 hours.

About 30 minutes before serving, add potatoes, peas and pepper; stir gently. Increase heat setting to High. Cover; cook 25 to 30 minutes longer.

Meanwhile, heat over to 375 degrees. Place frozen biscuits on ungreased cookie sheet. Brush tops with milk; sprinkle with thyme. Bake as directed on bag. Spoon chicken mixture into bowls. Top each with biscuit.

Cheesy Broccoli Bake

Scott made this dish, and truthfully, I didn't pay much attention to it. I know he substituted bread crumbs for the Kix, which may have been while I didn't like it so much. I thought it was overly bland. It's a side dish, through and through. I would've given it 2.5/5. Not sure if I would make it again. Adapated from Pillsbury Fast & Healthy Cookbook.

Cheesy Broccoli Bake
Total Time: 30 Minutes
Serves 6

• 1 cup Kix Cereal
• 2 teaspoons olive oil
• 4 cups frozen broccoli florets
• 1 tablespoon butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 1/2 cups fat free milk
• 1/2 cup cheddar cheese

Heat oven to 400 degrees. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin. In small bowl, mix cereal and olive oil; set aside. In 1 1/2 quart casserole, place broccoli; cover and microwave on High 3 minutes. Drain; set aside.

Meanwhile, in 2-quart saucepan, heat butter until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly with wire whisk, until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Pour sauce over broccoli in casserole. Sprinkle with cereal mixture.

Bake uncovered 18 to 20 minutes or until hot.

Salad with French Beans and Spicy Peanut Sauce-Try Again

**Update 12/28/2013**
I posted an update to this recipe here.

An Asian-inspired dish. Adapted from Sandra Lee Semi-Homemade Cooking 2.


Salad with French Beans and Spicy Peanut Dressing
Serves 6
Total Time: 15 Minutes

• 1 bag (16 ounces) frozen french cut green beans
• 1 head lettuce (recipe called for frisee lettuce, I used spinach)
• 1/2 cup roasted peanuts, for garnish
• 1/2 bunch green onions, chopped into 1/4 inch slices
• 3 tablespoons bottled minced garlic
• 1 tablespoon sliced ginger
• 1 jalapeno, seeded and chopped into 1/2 inch pieces
• 2 tablespoons sesame oil
• 1 can (8.5 ounce) cream of coconut
• 1 jar (18 ounce) smooth peanut butter
• 1-2 cups warm water
• 1/2 cup chopped cilantro
• 1/2 jar (8.5 ounce) hoisin sauce
• 1/4 cup soy sauce

Thaw green beans in a colander and pat dry to remove excess water. Clean lettuce and cut into bite size pieces if necessary; set aside.

In a food processor, combine the green onions, garlic, ginger, and jalapeno. Process until uniform. Add the oil and process briefly to form a paste.

Transfer paste to a large bowl. Whisk in cream of coconut. Add peanut butter and 1 cup warm water. Add the remaining water, 1 tablespoon or so at a time, if necessary to make dressing a smooth consistency. Whisk in cilantro, hoisin sauce, and soy sauce.

The Verdict
2.5/5. This had WAY too much peanut butter. I would use only half of the jar, if even that. The hoisin sauce has excellent flavor, and I was about the use the whole jar! I omitted the jalapeno-simply because I forgot to buy it. This is definitely a recipe that makes six FULL servings, so don't make more than you need! I'm not 100% set on making this again, but we'll see...

Grilled Fish with Bruschetta

So I don't have a grill, but I got the Taste of Home Best Barbeque book as a trial offer, so I try to make as much as I can anyway.  The fish cooked fine on the griddle, but the Bruschetta did not turn out whatsoever. I'm still putting the recipe here, as I still think this would be very good!  It is also gluten-free if you don't make the bruschetta!


I was not particularly fond of the flavor of the fish-it was just too sweet for me. But I decided to post it as someone might have another idea. You may like it anyway, it wasn't terrible, just not my taste!

Grilled Fish with Bruschetta-adapted from Taste of Home
Total Time: 20 Minutes
Serves 4

• 1 medium onion, thinly sliced
• 6 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 3 red snapper fillets (6 ounces each) I used Tilapia
• 1/4 cup olive oil
• 8 slices French bread (1 inch thick)
• 8 ounces Havarti cheese, sliced 
• 2 cups salsa

In a small skillet over medium heat, cook and stir the onion, lime juice, brown sugar, butter and mustard for 4-5 minutes or until onion is tender and liquid is almost evaporated.

Place each fillet on a double thickeness of heavy-duty foil. Top with onion mixture. Fold foil over fish and seal tightly. Grill, covered, over medium heat for 6-8 minutes or until fish flakes easily with a fork.

Meanwhile, brush oil over both sides of bread. Grill for 30-60 seconds on each side or until lightly browned. Top each slice of bread with a slice of cheese; grill 1 minute longer or until the cheese is melted. Top with salsa.

Open foil packets carefully to allow steam to escape. Serve fish with bruschetta.