Adventures of Mel

Category: Meat & Seafood

Don’t know ’bout you, but my house is full of meat lovers. So here you’ll find loads of delicious meat recipes, including poultry and chicken recipes, beef recipes, pork recipes, and seafood and fish recipes.

Reader favorites include this easy meatloaf recipe, Instant Pot taco chicken, and spinach and chicken stuffed peppers.

Maple Sausage Stuffed Pastry Bites
Maple Sausage Stuffed Pastry Bites – Made with cream cheese and spinach, maple sausage stuffed pastry bites are the ultimate appetizer and finger food idea for your holiday party.

This recipe for Maple Sausage Stuffed Pastry Bites is sponsored by @TysonFoods. Much like my favorite leftover turkey stuffing crescent roll appetizers and leftover ham crescent rolls, these bite-sized appetizers take about 30 minutes to make, and they’re so delicious, it’s hard to stop at just one.

Whether you’re gearing up for a holiday party or just making a few treats for family and friends, finger foods are definitely a given.

I used to love it when I’d hear that term… Finger Foods. It usually went along with one of my other favorite terms growing up… Church Potluck. Both meant all sorts of good things to eat and an enjoyable time with friends, as well.

I could think of all sorts of things to do with Jimmy Dean® Pork Sausage; in fact, Jimmy Dean® Maple Sausage has been my absolute favorite kind of sausage for a really long time, mainly because of the flavor it gives to anything I choose to make with it.

Just ask my family. Breakfast Bake is one of my favorite things to make, along with delicious Biscuits and Sausage Gravy; Sausage Biscuit Sandwiches; Sausage, Egg, and Cheese Sandwiches; and so much more.

Breakfast isn’t the only way to use Jimmy Dean® Maple Sausage, though. Think appetizers, soups and stews, snacks, kid-friendly dinner ideas, and meat pies… With premium quality ingredients and delicious taste in every roll of down-home fresh pork sausage, it’s a definite go-to ingredient for all sorts of recipes and meal ideas.

For now, let’s make a super easy appetizer you can whip up in no time. All you need are a few delicious ingredients.

Looking for more appetizers? You may enjoy these easy appetizer recipes, including pinwheels, apples and cheese crackers, and bacon wrapped apples and cheese.

Tips for how to make Maple Sausage Stuffed Pastry Bites
- You can find Jimmy Dean® Maple Sausage in the refrigerated meats section at Walmart. If you use Ibotta, look for the offer to purchase 2 rolls of sausage and earn $1.
- Bake the puff pastry cups according to the package directions.
- Meanwhile, cook the sausage in a large skillet. Drain well.
- Wash and chop the spinach and green onions.
- Shred the cheddar cheese.
- Mix together the cream cheese, ranch dressing mix, sour cream, spinach, and cheddar.
- When the sausage is fully cooked and drained, mix it into the creamy mixture.
- Add a small dollop of the creamy sausage mixture into each puff pastry cup.
- Top off each of the Maple Sausage Stuffed Pastry Bites with green onions.
- Serve on a platter right away to all your holiday guests!
Looking for more delicious holiday appetizers or snacks?
For more holiday recipe inspiration, you may enjoy browsing through all our favorite Christmas dinner recipes and Easter dinner ideas.

Print the recipe for Maple Sausage Stuffed Pastry Bites
Maple Sausage Stuffed Pastry Bites

Maple Sausage Stuffed Pastry Bites, made with cream cheese and spinach, are the ultimate appetizer and finger food idea for your holiday party.
2 packages puff pastry cups
1 pound Jimmy Dean® Maple Sausage
1 8- ounce package cream cheese
1/2 tablespoon ranch dressing mix
1 tablespoon sour cream
1/4 cup spinach (chopped)
1/2 cup shredded cheddar cheese
5 green onions (chopped)
Bake and prep the puff pastry cups according to the package directions.
Meanwhile, cook the sausage in a large skillet. Drain well.
Wash and chop the spinach and green onions.
Shred the cheddar cheese.
Mix together the cream cheese, ranch dressing mix, sour cream, spinach, and cheddar.
When the sausage is fully cooked and drained, mix it into the creamy mixture.
Add a small dollop of the creamy sausage mixture into each puff pastry cup.
Top off each of the Maple Sausage Stuffed Pastry Bites with a sprinkling of green onions.
Serve on a platter right away to all your holiday guests!
Appetizers
American
maple sausage stuffed pastry, puff pastry bites, stuffed pastry bites
For more recipes using Jimmy Dean® Pork Sausage, follow the hashtag #JimmyDeanRollSausage on social media!

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December 10, 2017
Pineapple Honey Glazed Ham
How to make a perfectly cooked, moist, delicious pineapple honey glazed ham for dinner and holiday celebrations.

Pineapple Honey Glazed Ham is a blend of sweet and salty deliciousness. Whether you’re looking for a family dinner idea or rather a main dish to add to your holiday menu, this ham is the perfect addition.

Years ago in a past life, we had a grocery store where we loved to occasionally shop. One of the treats we enjoyed from that store was shaved pineapple ham fresh from the deli.

That’s what this recipe reminds me of. The fresh pineapple purée and sliced pineapple, along with honey, give the roasted ham a slightly sweet flavor, but not too sweet.

And it’s pretty simple and easy to make… Just be sure to have plenty of toothpicks on hand. I’m definitely adding this recipe to my lists of traditional Easter dinner recipes and favorite Christmas recipes.

Don’t forget to make this ham gravy recipe to pour over your baked ham and mashed potatoes. If you need a gluten-free option, this gluten-free ham gravy is pretty delicious.

You can make all sorts of delicious recipes with leftover ham, including these delicious leftover ham crescent rolls, scalloped potatoes and ham casserole, and ham and cheese egg muffins.

Tips for how to make a Pineapple Honey Glazed Ham
- Pre-heat the oven to 325°.
- Place a large ham in a roasting pan.
- Add water to the roasting pan.
- Purée a slice or two of pineapple in a blender, just enough to make 2 tablespoons of purée.
- Mix the pineapple purée with the honey, and brush it all over the ham, letting the excess glaze run off the ham and into the bottom of the roasting pan.
- Using toothpicks, attach pineapple slices to the outside of the ham, at least 6 to 8 slices.
- Bake the ham at 325°. Bake time will be per the weight of your ham and will differ per ham.
- Once the ham has cooked through and is ready, you’ll need to slice it up before serving.
Looking for delicious side dish recipes to go with your ham?

Honey Glazed Carrots with Rosemary

Instant Pot Southern Green Beans

Jiffy Corn Pudding

Apple Walnut Bread Stuffing

Cranberry and Orange Sauce

Easy Broccoli Salad with Bacon and Cauliflower

Homemade Bread Rolls

Easy Homemade Biscuits from Scratch

Maybe you’d rather have turkey or pork for dinner? You’ll love our Maple Bourbon Brined Roasted Turkey, roasted pork tenderloin, oven roasted pork roast, and our Maple Pork Chops with Apples and Onions.

Tools you may need to roast a Pineapple Honey Glazed Ham

Roasting Pan – for roasting the ham.

Blender – for making pineapple purée.

Basting Brush – to glaze the ham.

Toothpicks – to help you attach the pineapple slices to the ham.

Meat Thermometer – This will help you know what the internal temperature of the ham is. We use ours all the time.

Grill Armor Oven Gloves – We’ve mentioned these in a few of our live videos; I love using these.

Carving Set – to carve the turkey before serving.

Serving Platter – for serving.

Print the recipe for Pineapple Honey Glazed Ham
Pineapple Honey Glazed Ham

Pineapple Honey Glazed Ham recipe. How to make a perfectly cooked, moist, delicious ham for dinner and holiday celebrations.
1 large ham
1 cup water
2 tablespoons pineapple purée
1/2 cup honey
6 to 8 pineapple slices
12 to 18 to othpicks
Pre-heat the oven to 325°.
Place a large ham in a roasting pan.
Add water to the roasting pan.
Purée a slice or two of pineapple in a blender, just enough to make 2 tablespoons of purée.
Mix the pineapple purée with the honey, and brush it all over the ham, letting the excess glaze run off the ham and into the bottom of the roasting pan.
Using toothpicks, attach pineapple slices to the outside of the ham, at least 6 to 8 slices.
Bake the ham at 325°. Bake time will be per the weight of your ham and will differ per ham.
Once the ham has cooked through and is ready, you’ll need to slice it up before serving.
Pork Recipes
American
honey glazed ham, pineapple ham, pineapple honey glazed ham
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November 29, 2017
Instant Pot Southern Green Beans
Southern Green Beans, made with bacon, onion, and ground beef in the Instant Pot. Delicious side dish recipe, perfect for holidays or weeknight meals.

Southern Green Beans are the most flavorful green beans you’ll ever enjoy. With bacon, onion, and ground beef, the flavors are incredible. Pressure cooked in the Instant Pot, they’re so tender and delicious, not to mention easy to make. And they pair really well with a Crock Pot pork roast or even baked chicken drums!

They’re reminiscent of the green beans my grandma used to make for every single holiday get together. Also, the fact that I live in Arkansas… That warrants a Southern recipe or two, right? I think so.

This recipe really only uses 6 ingredients, so it’s a pretty simple recipe. The most work is cooking up the bacon and ground beef beforehand. Otherwise, just throw all the ingredients in the Instant Pot, give them a stir, pop the lid on, and cook.

Meaning you can throw it all together and walk away and focus on doing something else (like play a quick game with the kids or keep the laundry going).

Tips for how to make Instant Pot Southern Green Beans
- Chop a medium sized onion.
- Cook ground beef and onion together in a large skillet.
- Meanwhile, also cook bacon in another large skillet.
- When ground beef/onion mixture is done, drain well.
- Crumble bacon.
- Add frozen green beans, ground beef/onion mixture, crumbled bacon, salt, pepper, and water to the Instant Pot.
- Give it all a good stir.
- Place lid on the Instant Pot.
- Cook on Manual for 25 minutes. Allow the Instant Pot to naturally release.
- Serve while warm. We’ve eaten this as both a side dish and a main dish. So good!
More side dish recipes you may enjoy…
You may also want to check out my list of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations for plenty more inspiration. And if you’re wondering what to make for Easter dinner, I’ve gotcha covered.

Tools you may need to make Instant Pot Southern Green Beans

Cutting Board and Knife – for chopping the onions and crumbling the bacon.
Large Skillet – You’ll need to cook both the ground beef and the bacon.
Wood Spatula – Use for cooking the ground beef.
Instant Pot – We have the 6-Quart Instant Pot, without the yogurt function. We love it.
Serving Bowl – This will allow for easier (and prettier) serving than just from the Instant Pot.

Print the recipe for Instant Pot Southern Green Beans
Instant Pot Southern Green Beans

Southern Green Beans, made with bacon, onion, and ground beef in the Instant Pot. Delicious side dish recipe, perfect for holidays or weeknight meals.
Large Skillet
Instant Pot
1 tablespoon olive oil
1 medium onion (minced)
1 pound ground beef
36 ounces frozen green beans
6 slices bacon (cooked and crumbled)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup water
Add the olive oil to a large skillet over medium heat.
Stir the minced onion into the olive oil and sauté 'til the onion is translucent, about 3-5 minutes.
Mix the ground beef together with the onion in the skillet and cook.
When the ground beef mixture is done, drain well.
Add the ground beef mixture, frozen green beans, crumbled bacon, salt, pepper, and water to the Instant Pot.
Give it all a good stir.
Place the lid on the Instant Pot, set the vent to "Sealed," and cook on Manual (or Pressure Cook) for 15 minutes. Allow the Instant Pot to naturally release.
Serve while warm and enjoy!
Side Dish
American
green beans, Instant Pot green beans, southern green beans
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October 28, 2017
Maple Bourbon Brined Roasted Turkey
How to make a perfectly cooked, moist, delicious maple bourbon brined roasted turkey for dinner and holiday celebrations.

Maple Bourbon Brined Roasted Turkey is hands down the best turkey I’ve ever had. Better than deep fried even. It’s so moist and packed full of delicious flavor. And it’s definitely going on my list of favorite Thanksgiving Recipes and Christmas Recipes, along with my favorite slow cooker pork roast.

My husband Dan is the guru behind this recipe. He showed me how to make it for the purposes of this recipe (and Thanksgiving, which is right around the corner).

Brining a turkey isn’t difficult at all… Basically, if you have a food grade bucket and a few ingredients, you’re in business. I could see myself doing this to roast chicken too because it’s just so delicious!

One of my favorite things about cooking a turkey is the leftovers it gives. Enough to make this wonderfully cheesy turkey casserole with pasta.

Tips for how to make Maple Bourbon Brined Roasted Turkey
- Prepare the turkey by removing the neck, gizzards, etc. Rinse with water.
- To a food grade 5 gallon bucket, add hot water, onion, garlic, the peel of an orange, brown sugar, real maple syrup, bourbon, peppercorns, whole cloves, melted butter, kosher salt, ground sage, poultry seasoning, bay leaves, and ice. Stir well.
- Place the turkey down in the mixture.
- Cover the bucket with a lid and place in the refrigerator for 12-24 hours or longer. If you don’t have enough fridge room, you could pack the bucket with ice.
- Once it’s brined, remove the turkey from the bucket and rinse with cold water, inside and out.
- Rub the turkey with a thin coat of real maple syrup.
- Place in a roasting pan, uncovered, for roasting.
- Roast at 350° until the internal temperature is at 165° or higher. Base your cooking time on the size of your turkey; for example, we cooked a smaller turkey in about 3 hours. Cooking time will differ per turkey.
- Once the turkey is done, remove from the oven.
- Carve the turkey and serve it up with homemade turkey gravy!
Leftover turkey makes the most delicious appetizers too, like these Leftover Turkey Stuffing Crescent Rolls. Yum!

Looking for side dish recipes to go with your turkey?

Apple Walnut Bread Stuffing

Homemade Cranberry Relish

Homemade Turkey Gravy

Instant Pot Southern Green Beans

Cheesy Corn Casserole

Green Beans Casserole

Honey Glazed Carrots with Rosemary

Maybe you’d rather have ham or pork chops for dinner? You’ll love our Pineapple Honey Glazed Ham and our Maple Pork Chops with Apples and Onions.

Tools you may need to brine and roast a turkey

Food Grade Bucket with Gamma Seal Lid – Perfect for brining a turkey.

Real Maple Syrup – You’ll need this for both the brine and a rub. Of course, it’s delicious on pancakes too.
Brine Ingredients – You’ll need Peppercorns, Whole Cloves, Ground Sage, Poultry Seasoning, and Bay Leaves.

Roasting Pan – for roasting the turkey.

Meat Thermometer – This will help you know what the internal temperature of the turkey is. We use ours all the time.

Grill Armor Oven Gloves – We’ve mentioned these in a few of our live videos; I love using these.

Carving Set – to carve the turkey before serving.

Serving Platter – for serving.

Print the recipe for Maple Bourbon Brined Roasted Turkey
Maple Bourbon Roasted Turkey

How to make a perfectly cooked, moist, delicious, maple bourbon roasted turkey for dinner and holiday celebrations. Perfect recipe for Thanksgiving dinner!
15 pounds turkey
1 1/2 gallons hot water
1 large yellow onion (chopped)
2 cloves garlic (minced)
1 whole orange peel
1/2 cup light brown sugar
1 1/8 cups maple syrup
3/4 cup bourbon
2 tablespoons black peppercorns
1 tablespoon whole cloves
1 cup unsalted butter (melted)
3/4 cup kosher salt
1 tablespoon ground sage
1/4 cup poultry seasoning
4 bay leaves (crumbled)
4 pounds ice
Prepare the turkey by removing the neck, gizzards, etc, and rinse with water.
To a food grade 5 gallon bucket, add the hot water, onion, garlic, orange peel, brown sugar, 1 cup of maple syrup, bourbon, peppercorns, whole cloves, melted butter, kosher salt, ground sage, poultry seasoning, bay leaves, and ice. Stir well.
Place the turkey down in the mixture.
Cover the bucket with a lid and place in the refrigerator for 12-24 hours or longer. If you don't have enough fridge room, you can pack the bucket with ice.
Once it’s brined, remove the turkey from the bucket and rinse with cold water, inside and out.
Rub the turkey with a thin coat of real maple syrup (the extra 1/8 cup).
Place the turkey in a roasting pan, uncovered, for roasting.
Roast at 350° F until the internal temperature of your turkey is 165° F or higher. Base your cook time on the size of your turkey; cook time will differ per turkey.
Once the turkey is done, remove from the oven.
Carve the turkey and serve!
Recipe adapted from Traeger.

dinner, main dish, Poultry & Chicken Recipes
American
brined roasted turkey, brined turkey, maple bourbon brined turkey, roasted turkey, Thanksgiving turkey
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October 21, 2017
Maple Pork Chops with Apples and Onions
Maple Pork Chops – Grilled to perfection and topped with apples and onions for a delicious, satisfying, home cooked dinner the whole family will love.

Maple pork chops on the grill… Does it get any better than this for a weeknight meal? Top them off with an old-fashioned mixture of fried apples and onions, and you’ve got the makings of a meal the whole family will enjoy.

Sometimes it does the soul good to go back to our roots with a good old-fashioned meal of meat and potatoes. And when that meat has flavors that are out of this world delicious, even better.

Dan loves to grill all sorts of things, including Maple Bourbon Grilled Shrimp Kabobs, and I’m all for it when he’s in the mood to do so.

He also loves collecting special seasonings and spices different places that we go. When he does, it’s a treat, because we end up getting to try different flavors right in our very own kitchen.

If you love pork recipes, you may also enjoy our roasted pork tenderloin and oven roasted pork roast recipe. Don’t forget to try this easy slow cooker pork roast!

Tips for Making Maple Pork Chops with Apples and Onions
- You’ll need however many pork chops will feed your family. For our family of 5, we cook 4 to 6 chops and usually have plenty of leftovers.
- Rub the pork chops down with a special seasoning called Twisted Q Crooked Pig Seasoning BBQ with Maple and Cane Sugar Twist. It doesn’t take a lot, but it adds a whole lotta flavor. Place the chops in a bowl, and put them in the fridge so they can marinate.
- Grill the pork chops slowly, letting all the flavors infuse as they cook. We also prefer to grill on a charcoal grill, adding even more grilling flavors in.
- Meanwhile, while the maple pork chops are grilling, melt the butter in a skillet. Add sliced apples and onions to the skillet on low-medium heat.
- Fry the apples and onions at a lower temp, adding salt and pepper for added flavor.
- Once the chops are cooked through to an internal temperature of 165° F. and done grilling, add a helping of apples and onions on top before serving. Sometimes I even top them off with fresh mango peach salsa or regular fruit salsa!
Pair these juicy pork chops with delicious sides like mashed potatoes, vegetables, buttermilk cornbread, pork fried rice, etc. It all combines to make a delicious home cooked meal.

Looking for more recipes that involve apples? Here are 50 mouthwatering apple recipes!

More grilling recipes you may enjoy:

Mexican Corn on the Cob with Bacon

Maple Bourbon Grilled Shrimp Kabobs

Simple and Delicious Grilled Fish Fillets

Grilled Corn in the Husk with Honey Butter

Classic Grilled Chicago Hot Dog

Grilled Cheeseburger Pizza

Tools You May Need to Make Maple Pork Chops with Apples and Onions

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Print the Recipe for Maple Pork Chops with Apples and Onions
Maple Pork Chops with Apples and Onions

Maple Pork Chops grilled to perfection and topped with apples and onions for a delicious, satisfying, home cooked dinner the whole family will love.
4 to 6 pork chops
2 to 3 tablespoons Twisted Q Crooked Pig Seasoning BBQ with Maple and Cane Sugar Twist
2 tablespoons salted butter
4 apples
1/2 large onion
Salt and pepper
Rub the pork chops down with the Crooked Pig Seasoning.
Place the chops in a bowl, and put in the fridge for 20 minutes to marinate.
Grill the pork chops slowly, letting all the flavors infuse as they cook. We also prefer to grill on a charcoal grill, adding even more grilling flavor.
Meanwhile, wash the apples.
Slice the apples and onions.
Melt the butter in a skillet.
Add the sliced apples and onions to the skillet.
Fry the apples and onions at a lower temp, adding salt and pepper for added flavor.
Once the chops are cooked through to an internal temperature of 165° F. and done grilling, add a helping of apples and onions on top before serving.
Serve with mashed potatoes, vegetables, etc. It all combines to make a delicious home cooked meal.
Pork Recipes
American
maple pork chops, pork chops, pork chops with apples and onions
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October 5, 2017
Slow Cooker White Chicken Chili
White Chicken Chili in the slow cooker (or Instant Pot) makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.

White chicken chili is an easy dinner idea my entire family loves. It’s filled to the gills with vegetables and beans and shredded chicken.

Another ingredient I highly recommend (but optional because I know they’re not everyone’s thing)… Green chiles. I fell in love with green chiles when we visited New Mexico last spring and enjoyed the most delicious breakfast enchilada with a cheesy green chile sauce.

Another reason I love this meal is because I can throw it all together in my slow cooker and walk away. The aroma fills the house, and it smells so good, we’re all equally ravenous by the time dinnertime rolls around.

How to make Slow Cooker Vegetable White Chicken Chili

Melt the cream cheese. Then mix together the cream cheese with the chicken broth.

Shred the chicken (already cooked), and add in with the broth and cream cheese mixture.

Finely chop and add in the onion and celery. Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker, and mix together.

Add salt and pepper, to taste.

Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through. Pair with a delicious buttermilk cornbread, crackers, or whatever your heart desires.

Alternative tips and tricks for White Chili
- Instead of chicken, you could add cooked ground beef.
- Or, if you love a vegetarian dish, make it meatless.
- Add in roasted and chopped green chiles (again, this is optional, but I highly recommend it).
- Use a little cheddar, but substitute a smoked cheese or shredded Colby Jack for part of the cheese.
- Add chili powder for more of a “spicy” taste.
- Instead of cannellini and navy beans, substitute chili beans, pinto beans, or kidney beans.
Looking for more slow cooker recipes?
Looking for more soup recipes?
Tools you may need for White Chicken Chili

Slow Cooker or Instant Pot – Either one can be used, as long as you use the Slow Cooker function on the Instant Pot. Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Wooden Spoon – for stirring the mixture. We use our wooden spoons for everything.

Chopping Knife – for chopping up fresh vegetables, meat, etc.

Chicken Base – You can either use leftover broth from cooking the chicken, or you can use a soup base to make your own broth.

Print the recipe for White Chicken Chili.
Slow Cooker White Chicken Chili

White chicken chili in the slow cooker makes an easy family meal. Filled with vegetables, white beans, chicken, green chiles, and cheese.
32 ounces chicken broth
1 package (8 ounces cream cheese)
1 pound cooked chicken
1/2 large onion
2 celery stalks
8 ounces frozen corn
8 ounces frozen okra
8 ounces frozen green beans
1 can (14.5 ounces petite diced tomatoes (undrained))
1/2 cup chopped green chiles (optional)
2 cans (15.5 ounces each cannellini beans (drained or undrained, your preference))
1 can (16 ounces navy beans (drained or undrained, your preference))
1 1/4 cups shredded Cheddar
Salt and pepper (to taste)
Melt the cream cheese.
Mix together the cream cheese with the chicken broth.
Shred the chicken, and add in with the broth and cream cheese mixture.
Finely chop and add in the onion and celery.
Add the rest of the vegetables, the green chiles, beans, and cheddar to the slow cooker. Mix together.
Add salt and pepper, to taste.
Cook on low heat for around 4 to 6 hours, or until ingredients are cooked through.
Soups & Stews
American
slow cooker white chicken chili, slow cooker white chili, white chicken chili, white chili recipe
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September 14, 2017
Chicken Pot Pie with Biscuits
Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.

Chicken pot pie really is the ultimate comfort food. Topped with biscuits, this is one of my all-time favorite dinner recipes, right up there with my family’s favorite beef pot pie.

When I originally came up with this recipe, I knew I wanted to use something other than thyme for flavor. I’ve used thyme before, and it seems to be the quintessential pot pie herb. But I’m just not a fan.

It’s kinda like my husband with cilantro. It’s just not his thing.

As I scavenged through our spice rack, I found a bottle of sage. Why not? I knew that it’s good with both turkey and chicken, so it stood to reason that it would provide a really nice flavor.

Flavor indeed! Sage, along with a little salt and pepper, add just the kind of flavor I crave in my pot pie. It’s oh so creamy delicious, and the flavors rock this pot pie out!

Learn how to make my Chicken Pot Pie.

Your first step is to wash, peel, and chunk up your potatoes. You’ll also need to chop the carrots. Add them to a saucepan, cover with water, and bring to a rolling boil, cooking ’til softened.

Meanwhile, make the chicken broth or have ready-made chicken broth ready to go. I prefer to use a kind of chicken base to make it quickly.

Add butter to a large skillet, and sauté onions and celery ’til tender. Add broth and heavy whipping cream to the onion/celery mixture in the skillet.

Slowly whisk the flour into the creamed mixture, making sure there are no lumps. Add sage, salt, and pepper for seasoning. Allow this creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.

Add all your vegetables and chicken to the creamed mixture, combining everything well. Allow to heat and cook for about 10 minutes. Pour into a greased 9″ x 13″ baking dish.

Mix up and cut out easy homemade biscuits and place on top. You can even use canned biscuits. But I highly recommend homemade.

Bake at 425° for about 20 minutes. Remove from the oven, serve while warm, and enjoy the comfort of homemade chicken pot pie.

Looking for more dinner recipes?
Print the recipe for Chicken Pot Pie with Biscuits.
Chicken Pot Pie with Biscuits

Chicken Pot Pie with Grandma’s biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.
Pie Filling:
4 small potatoes (peeled and chunked)
3 carrots (chopped)
3 tablespoons salted butter
1/2 cup yellow onion (minced)
1 stalk celery (chopped)
2 cups chicken broth
2 cups heavy whipping cream
1/2 cup all-purpose flour
1/2 teaspoon ground sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups frozen peas
14.5 ounces green beans (drained)
1 cup frozen corn
2 chicken breasts (cooked and shredded)
Biscuits:
1 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup unsalted butter
1 cup whole milk
Pre-heat the oven to 425° F, and grease a 9×13 baking dish with cooking spray.
Add the potatoes and carrots to a medium saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
Add the butter to a large skillet, and melt over low to medium heat.
Sauté the onions and celery in the butter 'til softened.
Stir the chicken broth and heavy whipping cream into the onion mixture in the skillet.
In a small mixing bowl, whisk together the flour, sage, salt, and pepper.
Slowly whisk the flour mixture into the creamed mixture, making sure there are no lumps.
Allow the creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
Add the potatoes, carrots, peas, green beans, corn, and shredded chicken to the creamed mixture, combining everything well.
Simmer in the skillet over low to medium heat for about 10 minutes.
Then pour the mixture into a greased 9"x13" baking dish.
To quickly make the biscuits, whisk together the flour, baking powder, and salt.
Using a pastry blender, cut the butter into the flour mixture, 'til it makes fine crumbles.
Make a well in the center of the mixture, and add the milk. Mix together well.
Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-2 inch thickness.
Cut the biscuits out with a biscuit cutter or cup.
Place the biscuits on top of the pot pie in the baking dish.
Bake at 425° F for about 20 minutes, 'or 'til everything is bubbly and the biscuits are golden.
Remove from the oven, and serve while warm.
Dinner Ideas, main dish
American
chicken pot pie, chicken pot pie with biscuits
August 24, 2017
Grands Mini Supreme Pizzas
Grands Mini Supreme Pizzas are a quick and easy dinner recipe with Grands Biscuits, pizza sauce, veggies, cheese, and pepperoni.

Grands Mini Supreme Pizzas are an easy dinner idea, perfect for the back to school season. I love it when dinner can be made in a pinch. Don’t you?

My kids love it when we have mini pizzas for lunch too. Since we homeschool, we’re always looking for quick and easy lunch ideas.

Learn how to make Grands Mini Supreme Pizzas.

Grands Mini Supreme Pizzas require only a few ingredients, though you can add or take away ingredients as you wish. Most supreme pizza does have sausage, but I chose to leave that out this time ’round.

Your first step is to wash and chop your veggies, including peppers and a fresh tomato. An onion is optional; I’m finding more and more lately that I have to be in the mood for onion.

Sauté the peppers in a tablespoon of butter for 3-4 minutes, or until they begin to soften. Then remove from heat and combine with the chopped tomato; set aside for now.

Shred your cheese next; I love to use a special pizza cheese we get at our butcher shop, but mozzarella will do.

Press or roll each Grands biscuit out to a flatter round, about an inch thick; you can use a rolling pin. (Tip: It helps to spray your surface with cooking spray before rolling out the biscuits.)

Top with pizza sauce. Then add pepper and tomato mixture, cheese, and pepperoni. Place each mini pizza on a cookie sheet using a flat spatula/flipper. Sprinkle with basil.
Bake the Grands Mini Supreme Pizzas at 375° for about 15 minutes or until bottoms have turned a golden color and cheese is melted. Serve while warm; they pair really well with a good salad.

Looking for more easy dinner recipes?
Below you can print the recipe for Grands Mini Supreme Pizzas.
Grands! Mini Supreme Pizzas

Grands Mini Supreme Pizzas are a quick and easy dinner recipe with Grands Biscuits, pizza sauce, veggies, cheese, and pepperoni.
1 can Pillsbury Grands refrigerated biscuits
1 small onion (optional)
2 small peppers
1 tablespoon salted butter
1 medium tomato
1 cup pizza sauce
2 cups shredded pizza or mozzarella cheese
24 + small pepperoni slices
Basil (fresh or dried)
Wash and chop the veggies, including peppers and a fresh tomato. An onion is optional.
Sauté the peppers in a tablespoon of butter for 3-4 minutes, or until they begin to soften.
Remove peppers from heat and combine with the chopped tomato; set aside for now.
Shred the cheese.
Press or roll each Grands biscuit out to a flatter round, about an inch thick; you can use a rolling pin.
Top with pizza sauce, then pepper and tomato mixture, cheese, and pepperoni.
Place each mini pizza on a cookie sheet using a flat spatula/flipper.
Sprinkle with basil.
Bake at 375° for about 15 minutes or until bottoms have turned a golden color and cheese is melted.
Serve while warm; they pair really well with a good salad. Enjoy!
Dinner Ideas
American
Grands Biscuits mini pizzas, Grands Biscuits pizza, Grands pizzas, mini supreme pizza
Pin this recipe for later!
August 8, 2017
Make an Easy Instant Pot Chili to Warm Your Heart and Soul
Chili and cornbread together is one of my all-time favorite meals; in fact, the whole family loves it. Of course, easy Instant Pot chili is even better because it makes dinner prep that much simpler.

Back in the day we used to make a vegetarian chili using soy crumbles. I’m not sure what I was thinking. My guys really didn’t like soy crumbles, but I’d “heard” they were healthier.

I’ve since come to find out that soy is really not that good for you, especially when you have thyroid issues (as I do). And to be quite honest, we love our meat.

We eat more of a low carb, high fat diet these days (most of the time… some of us still get a few carbs in). And ground beef is now a healthy addition to our Instant Pot chili.

We’ve been making this chili for awhile. I personally love a nice skillet cornbread with this chili.

And we’ve been known to serve it with tortilla chips if we don’t have cornbread.

But for the most part, we enjoy it with a dollop of sour cream and a bit of shredded cheddar. Sometimes I even use this chili to make the best loaded chili cheese fries.

If you love a warm bowl of chili, you’ll love this recipe. It’ll warm your heart and soul like no other. Below is the printable recipe. Enjoy!

Looking for more Instant Pot dinner ideas?
This chili also makes a tasty addition to your next Baked Potato Bar. And it would make and excellent chili dip.

Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!

Print the Recipe for Easy Instant Pot Chili
Easy Instant Pot Chili

Chilly nights call for a nice hot bowl of homemade Instant Pot chili to warm your heart and soul. Best served with cornbread and a dollop of sour cream.
Instant Pot
1 tablespoon salted butter
1 medium yellow onion (minced)
1 pound ground beef
32 ounces chili beans
14.5 ounces diced tomatoes
16 ounces tomato sauce
1 tablespoon molasses
3 tablespoons chili powder
Using the Sauté function on the Instant Pot, melt the butter right in the pot.
Then sauté the onion in the butter, 'til it starts to soften.
Stir the ground beef in with the onion, cooking 'til the meat is browned.
Add in the chili beans, diced tomatoes, tomato sauce, molasses, and chili powder, stirring everything together.
Put the cover on your Instant Pot, seal the vent, and set it to cook for about 10 minutes.
Once it's cooked, let it naturally release pressure.
Serve with sour cream, shredded cheese, and whatever else your heart desires.
main dish, Soups & Stews
American
chili, chili recipe, easy chili recipe, easy Instant Pot chili, Instant Pot chili
Can’t make the recipe just yet? Pin it for later!
March 16, 2017
How to Make an Easy Instant Pot Chicken Noodle Soup
Cold and flu season has descended upon us like a million bats out of you know where. Our oldest has the flu as I write this, which means it’s time for a little TLC with homemade Instant Pot chicken noodle soup.

Dan and I actually made this a few weeks ago for one of our first weekly shows, and it was a huge hit.

I don’t know if it’s because it’s chicken noodle soup or because it’s made in the Instant Pot. But I do know that it’s become one of my favorite soups, especially this time of year.

What Is It About Soup?

There’s just something about chicken soup when you’re sick. It’s soothing, it’s delicious, it’s piping hot, and it’s full of good wholesome nutrition.

We prefer to make it homemade. We used to stock up on cans of chicken noodle soup every fall, but then we started making more homemade soups because canned got to be so expensive.

When we tried canned again for a quick meal, it just didn’t taste good anymore. Our taste buds had gotten accustomed to home cooked soup right from our very own kitchen.

You might think homemade is time-consuming and difficult to make. But not so, especially when you make it in the Instant Pot (or even a good old-fashioned slow cooker).

Our Instant Pot has become a staple in our kitchen. We use it for everything, from making baby food to making entire meals, like Caulifower, Sausage, and Chicken Casserole or Chili.

There are a few veggies to chop for this soup, but you can chop them ahead of time to save you even more time and energy. And you could always make a batch of this soup and freeze it for when you need it.

Looking for more delicious soup recipes?
Below is the printable recipe for our delicious chicken noodle soup. You can also watch us make it on our weekly show. Enjoy!

Print the recipe for Easy Instant Pot Chicken Noodle Soup
Easy Instant Pot Chicken Noodle Soup

How to make an easy Instant Pot Chicken Noodle Soup you can depend on, sick or not. Add to your stash of easy chicken recipes!
3 tablespoons salted butter
1 1/4 cups onion (chopped)
4 cloves garlic (chopped)
1 1/4 cups carrots (chopped)
1 1/4 cups celery (chopped)
1 pound chicken (cooked and chopped)
4 cups chicken broth
1 package homestyle noodles
Dash of celery salt (optional)
Cook chicken beforehand in Instant Pot.
Remove and set aside.
Wash and chop carrots, celery, onion, and garlic.
Sauté all the vegetables in butter in the Instant Pot for 2-3 minutes, or until soft.
Add in chopped chicken and broth, stirring well.
Add noodles and cook ’til the noodles are done.
Add a dash of celery salt, if desired.
Serve and enjoy!
Soups & Stews
American
chicken noodle soup, Instant Pot chicken noodle soup
Can’t make it just yet? Pin it for later!
February 12, 2017
Chicken and Hummus Loaded Nachos in a Sheet Pan
Hungry for loaded nachos but don’t feel like going out? I’ve made mention before how much this family loves Tex-Mex, especially chicken tacos, beef tacos, and creamy chicken enchiladas.

Usually, when we’re going out to eat, we’re going for Mexican. Loaded nachos are a favorite all ’round, as is a nice snack of roasted red pepper hummus.

I’ve got a delicious recipe for you that will make you re-think ever using refried beans again.

Want a camping version of these chicken nachos? Try our campfire nachos recipe!

We had a crazy busy week last week. We had a week filled with doctor’s appointments, a midwife appointment, minor surgery for Dan, and more, not to mention homeschooling and work.

We’re trying to get as much done and meet as many commitments as we possibly can before this baby boy arrives. But by the time the end of the week arrived, we were all beat and needed something super easy to snack on, not to mention something fairly easy to eat for dinner.

As I mentioned, we love roasted red pepper hummus.

We’ll eat it with crackers, tortilla chips, pita bread… It’s a favorite snack around here but also tends to be a bit pricey, meaning we don’t always keep it on hand.

But that has changed since we’ve been introduced to Bush’s Hummus Made Easy. Available at Walmart in 3 delicious flavors (Classic, Roasted Red Pepper, and Southwest Black Bean), it’s also friendly to our budget.

Not only that, but it’s easily made in literally seconds, I kid you not.

All you need is a can of beans, the pouch of hummus, and a food processor or blender (I used my Ninja).

We chose to use Bush’s Garbanzos (or Chick Peas), which happened to be conveniently located right next to the Hummus Made Easy pouches in the store, to mix up a batch of Roasted Red Pepper Hummus Made Easy.

And you know what? In my opinion, it tastes better than the stuff that’s already pre-mixed and packaged in the deli. And it’s cheaper! Win win!

On top of that, it has no artificial preservatives, and it’s made with real ingredients like olive oil, tahini, roasted red bell peppers, and spices.

Even more importantly, it meets my official taste tester’s seal of approval.

I really like how versatile it is. There are a ton of recipes on the Hummus Made Easy site, and when I saw a recipe for a 7 layer dip and perused Pinterest just a bit for even more inspiration, I knew I wanted to make some sort of nachos, leading me to the idea of Loaded Nachos, only without refried beans and made with hummus instead.

Honestly, these nachos are all about the layering. You have a layer of tortilla chips, dollops of hummus…

… then a layer of delicious Instant Pot Taco Chicken, white queso, a bit of lime juice and red onion, cheese, tomatoes, and avocado. Mmmm…

That layer of Roasted Red Pepper Hummus Made Easy makes all the difference in the world. It adds a flavor that you just can’t get otherwise.

These nachos were the most flavorful nachos I’ve ever made; they were far from your typical, boring nachos.

Just thinking about it is making me crave them all over again. Pregnancy cravings are no joke.

Looking for more delicious appetizer and snack recipes?
Below, you’ll find the printable recipe. Enjoy!
Chicken and Hummus Loaded Nachos in a Sheet Pan

Make the most flavorful loaded nachos with chicken and roasted red pepper hummus, along with other favorite ingredients like cheese, tomatoes, avocado, and more.
Blue and white tortilla chips
1 pouch Bush’s Roasted Red Pepper Hummus Made Easy
1 can Bush’s Garbanzos
2 chicken breasts (cooked and shredded)
1/2 cup Picante
1 lime (just a squeeze of juice)
1/2 cup white queso
1/2 medium red onion (minced)
4 oz. cheddar (shredded)
4 oz. Colby Jack (shredded)
Tomatoes
Avocado
Sour cream
Mix Bush’s Hummus Made Easy and Garbanzos, according to package directions.
Layer a generous amount of blue and white tortilla chips on bottom of sheet pan.
Add dollops of hummus around on top of tortilla chips.
Mix cooked, shredded chicken with Picante and spread around on top as a third layer.
Squeeze lime juice all around on chicken.
Spoon white queso all around on nachos.
Scatter minced red onion as yet another layer.
Add shredded cheeses, spreading evenly across nachos.
Bake at 325° for about 10 minutes, maybe a little longer if cheese isn’t melted.
Remove from oven and add your favorite toppings, like tomatoes, avocado, sour cream, and salsa.
Serve and enjoy!
Note: These nachos can also be refrigerated and later warmed back up in the oven; if warmed in the oven, it brings the crunchiness of the nachos right back. Yum!
Appetizers
Tex-Mex
chicken nachos, loaded chicken nachos, loaded nachos
Can’t make the nachos just yet? Go ahead and pin them for later! They’ll be waiting when the craving hits.

Also, note that you can follow the hashtag #HummusMadeEasy on social media for even more ideas, recipes, and inspiration surrounding Bush’s Hummus Made Easy.
April 18, 2016
Homemade Mexican Pizza with All the Fixin’s
When it comes to types of food, I could eat Mexican day in and day out. Dan’s mentioned getting me a shirt that says, “I’m just here for the queso.” It’s so true. Enchiladas, tacos, fajitas, you name it, it’s all good and worthy of breakfast, lunch, and dinner, in my opinion.

Of course, a hearty Mexican Pizza, loaded down with all the fixin’s, rates really high on my list of favorite meals; it’s also just one of the many meals my kids love.

This particular Mexican Pizza is loaded with the fixin’s of your choosing, including but not limited to lettuce, tomatoes, and avocado.

It’s easy and simple to make, but I wouldn’t call it a quick meal. It takes a little time to prepare, especially if you prefer to take your time.

I find myself way less stressed when I can go in the kitchen and just take my time. Turn a little music on, gather all my ingredients, and just enjoy the process of putting together a meal, all the time looking forward to eating and enjoying it with my family.

So, How to Put this Mexican Pizza together…
1. Sandwich two small (taco-sized) tortillas together with refried beans.
1. Add another layer of refried beans to the top tortilla, about a tablespoonful. Then add your ground beef/picante mixture, shredding cheese on top of that.
1. Finally, bake for about 15 minutes or until heated all the way through and cheese is melted.
1. Remove from the oven and load your pizza down with all the yummy fixin’s. We prefer lettuce, lots of tomatoes, and avocado. You can also add a little spoonful of fresh basil tomato salsa or peach mango salsa.
Below, you’ll find the printable recipe. Grab that recipe and enjoy!
Homemade Mexican Pizza with All the Fixin’s

Homemade is way better, especially when it comes to Homemade Mexican Pizza with All the Fixin’s, like lettuce, tomatoes, and avocados. Enjoy a simple recipe that makes a delicious family meal and curbs those cravings for your favorite Mexican and Tex-Mex food.
1 lb. ground beef
Salt & Pepper
1 1/2 cups picante sauce
Pinch of brown sugar
1 can refried beans
Small flour tortillas
4 oz. extra sharp cheddar
4 oz. Colby Jack
1/3 head green leaf lettuce
5 medium tomatoes
2 avocados
Sour cream
Pre-heat oven to 325°.
To form each pizza, sandwich two tortillas together with a layer of refried beans, about 1 tablespoonful.
Add another layer of refried beans to the top of the tortillas, about a tablespoonful.
Cook ground beef, seasoning with salt and pepper, and drain well.
Add picante sauce and pinch of brown sugar to ground beef, mixing well and heating through.
Layer 2-3 spoonfuls of the ground beef mixture onto top of tortillas.
Shred cheese and add to top of ground beef mixture on pizzas.
Bake at 325° on ungreased cookie sheet for about 15 minutes or until heated all the way through and cheese is melted.
Meanwhile, wash and chop lettuce and tomatoes; wash, peel, and chop avocados. Set aside in serving bowls.
When fully cooked, remove pizzas from the oven and load your pizza down with all the yummy fixin’s.
Serve with sour cream and enjoy.
Dinner Ideas
Tex-Mex
homemade Mexican pizza
Can’t make it just yet? Pin it for later!
February 4, 2016
Easy Chicken Fajitas Recipe
Simple and easy are the way to go when it comes to dinner on busy week nights. Healthy is also an important factor to add into the equation.

When it comes to my go-to, favorite kind of food… It’d hands down be Tex-Mex. Chicken enchiladas, chicken tacos, ground beef tacos, fajitas… I love it all!

Chicken Fajitas are a simple, easy-to-fix meal that can also be quite healthy, depending on the ingredients you choose to add. Hint: Fruit Salsa is the best!!

When it comes to making meals with chicken, I really like to buy a whole chicken and then stretch it as far as I can for other meals. Sometimes I’ll even buy a whole chicken, cook it, and keep on hand a few days for sandwiches (so much better and healthier than lunch meat), chicken salad, and more.

Easy chicken recipes are the way to go.

Fajitas are one of those secondary meals we make after cooking an Instant Pot whole chicken. (We also love to make a big batch of Instant Pot Taco Chicken, perfect for fajitas.)

Our favorite way to cook a whole chicken is by using the slow cooker. Plop that chicken in, add a few seasonings of choice, add some chicken broth, and you’ve got a tasty dinner.

To make fajitas, all you need are a few ingredients besides the chicken.

You’ll need peppers and onions, avocados, cilantro, tomatoes, tortillas, and if you want… sour cream, salsa with basil, mango peach salsa or yogurt.

Below you’ll find the printable recipe. Enjoy!

More Tex Mex recipes you may enjoy:
Easy Chicken Fajitas

Chicken fajitas are one of our go-to meals; in fact, I could totally eat Tex-Mex all the time. Grab the recipe for deliciously Easy Chicken Fajitas!
1/2 of a whole chicken (cooked)
2 tbsp. butter
10-12 small peppers
1/2 large onion
2-3 avocados
Cilantro
Sour cream
Tomatoes
Tortillas
Dice onion and julienne peppers.
Sauté onion in butter for 2-4 minutes, or until tender.
Add peppers and sauté for another 5-10 minutes, or until tender but still very colorful.
Shred chicken and mix with pepper/onion mixture if desired, keeping warm on low heat.
Warm tortillas and layer ingredients. Add sour cream or yogurt, cilantro, avocado slices, and freshly diced tomatoes for extra flavor and garnish.
Serve and enjoy!
Dinner Ideas
Tex-Mex
chicken fajita recipe, chicken fajitas, easy chicken fajitas
March 24, 2015
Kid Recipes: Pizza Pot Pie
I’m so excited to start a new adventure here on this li’l blog of mine. The older Jacob gets (Jaden too), the more I realize how much we still have to teach him.

Cooking is one of those skills he really enjoys and also one skill I’d love for him to have when he eventually leaves the nest and begins his own life adventures. He chose to take a cooking class at homeschool group, and he absolutely loves it. He’s been brimming with ideas.

For now, you may see a few older recipes we’ve enjoyed in the past; but every so often, we’ll share a new kid-friendly recipe.

It’ll be Jacob’s creation, along with a bit of my guidance, but mostly his own; sometimes Jaden might jump in too. He’ll come up with what we’re making, and we’ll share it here.

Mmmm, this is such a yummy dinner, and the kids love it. Jacob actually made this for us a couple of months ago.

It was so delicious we decided to make it again, but with just a few tweaks. This time he wanted to add sausage, zucchini, and peppers.

This definitely gave him the opportunity to practice his chopping skills. We made individual pot pies in little ramekin dishes, but you could even make this in one big casserole dish.

Once our sauce was finished, we layered cheese and sauce in the half-cooked biscuit crust. Then we baked each pizza pot pie according to the instructions below.

Our new adventure will feature recipes that, hopefully, your kids will enjoy making too. It’s a little inspiration when meals get boring and you need a little help livening things up. Kids always help liven things up, right?

Below you’ll find a printable recipe. Grab the kids, gather all your ingredients, and get cookin’! Enjoy!
Kid Recipes: Pizza Pot Pie

Cooking with kids, coupled with yummy recipes for kids, equals quality time AND a yum-licious meal like Pizza Pot Pie. Let a kid loose in the kitchen, and there’s no telling what delicious concoction he’ll come up with. Kid friendly recipes, like this pizza casserole, make the best family meals.
Crust:
2 1/4 cups biscuit mix
2/3 cup skim milk
Sauce:
1 tbsp. butter
1/2 small onion (minced)
1/4 large red pepper (minced)
1/4 large yellow pepper (minced)
1/4 large orange pepper (minced)
1 lb. Italian sausage (cooked & crumbled)
3 oz. pepperoni (chopped)
1 zucchini
2 to matoes
1 small can tomato sauce
1 tsp. basil
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1 tbsp. brown sugar
1 tsp. salt
1/2 tsp. black pepper
Topping:
1/2 cup mozzarella
1/2 cup Colby Jack
Pre-heat oven to 400°. Grease 4-5 ramekins.
Mix crust ingredients together well. Press into greased ramekins, pressing into bottom and up sides of each dish.
Bake at 400° for about 5-10 minutes.
Meanwhile, cook Italian sausage, crumbling as it browns. When fully cooked, remove from skillet and set aside.
Sauté onion and peppers in melted butter for 1-2 minutes, or until tender.
Add sausage to peppers and onion mixture in skillet; turn heat to low.
Purée zucchini (peeled) and tomatoes in small food processor.
Mix puréed mixture with tomato sauce, seasonings, brown sugar, salt, and black pepper.
Add pepperoni and 1 1/2 cups sausage/pepper/onion mixture to sauce.
Add sauce and shredded cheese to biscuit crusted ramekins. Layer cheese, adding to bottom of dish and top.
Bake at 400° for about 20 minutes.
Serve and enjoy!
Dinner Ideas
American
dinner ideas, pizza casserole, pizza pot pie
Can’t make it just yet? Pin it for later!
February 17, 2015
Chicken Dip Pinwheels Appetizer
It’s confession time, though anyone who really knows us already knows this… We couldn’t really give a flip about football. Gasp! I know, right? It’s true.

I mean, here we are right smack dab in the middle of Razorback country, and we couldn’t care less about what the score is. Anyone who asks us how the game went gets that famous deer in the headlights look. I kid you not.

That being said, we do like zipping through the DVR to watch the Superbowl commercials. One of my personal favorites is the VW commercial with little Darth Vader using “the Force” to magically start the car. You know the one, right?

And even though we may not enjoy the big game, we do love us some easy appetizer recipes and snacks, in honor of the big game, of course. Or maybe that’s just our excuse.

Every year Superbowl Sunday is my excuse to make a few of our favorites, including Creamy BBQ Chicken Dip. Yum!

This year I decided to switch it up by creating pinwheels inspired by our favorite dip. Pinwheels… Aren’t they the most scrumptious snacks ever?

These pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you’ve got an appetizer your guests will love.

For me, there’s just something about the combination of barbecue sauce and Ranch dressing. I love mixing the two.

Below, you’ll find a printable recipe.

Whether or not you celebrate Game Day, don’t miss out on an excuse to make and enjoy a great snack.

And since they make such a great party appetizer, I’m definitely adding this recipe to my list of favorite Christmas Recipes. Enjoy!

Looking for more delicious appetizers and snacks?

Maple Sausage Stuffed Pastry Bites

Bacon Cheddar BBQ Ranch Dip

Snowman Pimento Cheese Ball

Taco Bites

Leftover Turkey Stuffing Crescent Roll Appetizers

Mango Peach Salsa Recipe

Meatloaf Muffins Recipe
Chicken Dip Pinwheels

Chicken dip pinwheels may be bite-sized, but they pack a delicious, flavor-filled punch. Add a little lettuce for a bit of green, and you've got an appetizer your guests will love.
1 large chicken breast (cooked and shredded)
1/3 cup barbecue sauce
1/4 cup Ranch dressing
1 cup shredded Cheddar
5 medium taco-sized tortillas
1 – 8 oz. pkg. cream cheese
Lettuce leaves
Mix barbecue sauce, Ranch dressing, Cheddar, and shredded chicken in small bowl.
Spread cream cheese evenly onto each tortilla.
Add layer of lettuce leaves onto each tortilla. Then add layer of chicken mixture.
Roll each tortilla up as tightly as possible. Slice into 1-in. thick slices, or pinwheels.
Chill until ready to serve.
Serve and enjoy!
Appetizers
American
appetizer recipes, appetizers, chicken dip, chicken dip pinwheels, pinwheels
January 29, 2015
Turkey Enchilada Skillet Casserole Recipe
When it comes to Mexican food, I could probably eat my weight in it, I’m not even kidding. My guys get tired of asking me where I want to go out to eat, if and when we do go out…my choice is always Mexican.

That’s pretty much the reason why anytime I make a whole chicken (or, in this case, a turkey), chicken enchiladas are a must with the leftovers.

With leftover turkey, my boys’ favorite turkey stuffing crescent roll appetizers are another must, perfect for lunch; and of course, I can’t help but make my favorite leftover turkey casserole.

I’ve shared a slow cooker chicken enchilada casserole recipe in the past, but this recipe is quite a bit different with fresher, slightly healthier ingredients. This skillet casserole is super easy to make; you basically layer all the ingredients together in an iron skillet and bake.

Don’t you just love cooking in an iron skillet? I didn’t realize how much I love it until more recently.

Love a good casserole? You may also enjoy this classic tater tot casserole recipe and tater tot taco bake.

TIPS FOR HOW TO MAKE ENCHILADA CASSEROLE

An iron skillet is so versatile, not to mention photogenic. I almost feel like I’m going back to my days on the farm when I bring out the iron skillet.

The one thing I wanted to eliminate from this casserole was cream soup.

There are some ingredients that are easier to eliminate than others, but I found success by substituting sour cream. It was a tip I picked up via Heavenly Homemakers; they have an entire list of substitutions you can make for cream soups.

I think this casserole was even better with the sour cream than with the cream of chicken soup I usually use. If you want low-fat, you could even go that route with the sour cream. If you like creamy enchiladas, you’re sure to love this recipe.

The recipe is fairly simple to make.
- Sauté the onion and green chilies.
- Add in the cream cheese, sour cream, and salsa.
- Add shredded turkey. Mix together well.
- Then layer everything in the skillet.
Serve with sour cream, green onions, tomatoes, and anything else you prefer.

A printable recipe, including full instructions, is available below. Use up those leftovers in a very enjoyable way!
Turkey Enchilada Skillet Casserole

Turkey enchilada skillet casserole is super easy to make; just layer all the ingredients together in a cast iron skillet and bake.
1 tbsp. salted butter
1/2 large onion (finely chopped)
1 – 4 oz. can chopped green chilies (drained)
1 – 8 oz. pkg. cream cheese
1 cup sour cream
3/4 cup chunky salsa
3 cups shredded turkey (or chicken)
2 cups Extra Sharp Cheddar cheese (shredded)
1 1/2 cups Colby Jack cheese (shredded)
10 small corn tortillas (sliced into strips)
Pre-heat oven to 350°.
Melt butter in skillet. Sauté onion for 5 minutes.
Add green chilies and sauté for 1 minute.
Add cream cheese and let melt. Add sour cream and salsa, stirring to combine.
Add shredded turkey, mixing well with other ingredients. Keep warm.
Shred cheese and set aside.
Stack corn tortillas and slice in half. Then cut into 1-inch strips.
Begin layering ingredients in iron skillet. Begin with thin layer of creamy turkey mixture. Add layer of tortilla strips, then a thicker layer of creamy turkey mixture, then cheese. Repeat layers, starting with tortilla strips and ending with cheese.
Bake at 350° for 30-45 minutes, or until cooked thru and cheese is melted.
Serve with sour cream, green onions, tomatoes, and whatever else you enjoy with enchiladas. Enjoy!
Dinner Ideas
American
casserole recipes, casseroles, enchilada casserole, skillet casserole, turkey enchilada casserole, turkey enchiladas
January 20, 2015
Slow Cooker Shepherd’s Pie Stew Recipe
Sigh, my slow cooker…it’s my best friend when the weather starts to get a little chilly and days start to get insanely busy due to the holidays, school stuff, appointments, work meetings, or whatever else happens during the course of a week.

I’ll freely admit it…My name is Mel and I love my slow cooker.

I don’t know if I could live without my slow cooker. It makes such delicious things and only requires a minimal amount of work from me to do so.

It’s better than a Rosie (am I dating myself here? Jetsons?). It’s better than chocolate (wait, maybe not). It’s definitely better than slaving over a hot stove after a loooooonnnnngggg day, can I get an amen?

Yeah, I may be a little obsessed with my slow cooker, but it does make delicious things like this Shepherd’s Pie Stew.

This recipe kinda happened by accident, but now that I think about it, some of the best things happen by accident. I wanted to make Shepherd’s Pie in the slow cooker, but instead it turned into a sort of hearty stew that won our hearts.

Chock full of veggies, like my favorite vegetable soup with V8, and meaty deliciousness… This stew is a must try.

Below you’ll find the printable recipe. Enjoy!
Slow Cooker Shepherd’s Pie Stew

How to make a delicious slow cooker recipe for Shepherd's Pie Stew. Sometimes an accident turns into something delicious.
4-5 large potatoes (washed, peeled, & chunked)
1-16 oz. soup mix frozen veggies (basically, a mixed veggie good for soup)
1 can creamed corn
1 lb. ground beef (cooked & drained)
1-24 oz. jar spaghetti sauce
Salt & pepper
1 cup shredded Colby Jack (shredded)
1/2 to 1 cup Cheddar (shredded)
Prepare potatoes and add to slow cooker.
Cook ground beef in skillet. Cook well and drain. Add to slow cooker.
Add rest of ingredients to slow cooker, minus the cheese. Mix together well.
Cook on low for 4-6 hours. 20-30 minutes before serving, add shredded cheese. Replace lid and finish cooking.
Once cheese is melted, serve and enjoy!
Soups & Stews
American
shepherd’s pie soup, shepherd’s pie stew, slow cooker recipes, slow cooker shepherd’s pie stew, slow cooker stew
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November 13, 2014
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages
Last week I headed to the local farmer’s market to find some fresh eats. Our garden is just starting to produce, so I love visiting the market and getting a few things I can’t quite get out of my garden yet.

I have a couple of favorite vendors I love to buy from, one being an older gentleman who always has the best potatoes, green beans, tomatoes, and more. He’s always been the sweetest guy, and I just love buying from him.

This time he had mounds of fresh green beans. I got a big bag of beans, and he asked me what I was going to do with them, whether I was canning them or freezing them. I mentioned making a big pot of green beans, potatoes, and sausages.

He then proceeded to invite himself over, asking me when they would be done. I cracked up laughing.

He’s definitely my favorite farmer, ’cause he kinda reminds me of my own dad and grandpa.

After digging a few potatoes from our own patch in the back yard, I set to work.

Snapping the beans is probably one of my favorite parts, it’s just so relaxing. Of course, my helper supervised as I snapped, and the boys had to come out and snap a few.

This is something my mom always made when I was growing up, especially during the summer gardening season. I’ve kinda carried the tradition over to my own family.

Every summer when beans come on and potatoes are ready to dig, I make a big, huge pot of beans.

It’s a fantastic meal, healthy and delicious. The sausages add flavor to the beans and potatoes, almost to the point that you hardly need any salt.

It’s filling and the best part is, my kids love it.

Below you’ll find a printable recipe. I hope you enjoy!

Looking for more potato recipes?

Instant Pot Baked Potatoes

Creamy Mashed Potatoes

The Ultimate Baked Potato Bar

The Ultimate Mashed Potato Bar
Slow Cooker Recipe – Green Beans, Potatoes, and Sausages

Garden fresh green beans and potatoes with sausages in the slow cooker.
3 + quarts of green beans
6-8 potatoes
2 packs Lit’l Smokies
8 + cups of water
Salt & Pepper (to taste)
Wash and snap green beans. Wash and chop potatoes. Add green beans, potatoes, Lit’l Smokies, and water to slow cooker.
Cook on high for about 4 hours or until beans and potatoes are tender and everything is cooked through. Add salt and pepper, to taste.
Serve and enjoy!
Slow Cooker
American
green beans potatoes and sauasages, slow cooker green beans, slow cooker green beans and potatoes, slow cooker recipes
July 29, 2014
Cheesy Chicken Quesadilla Recipe
With the Winter Olympics coming up later this week, an appetizer recipe seemed just the thing, especially in light of Olympics watch parties that may be taking place. This particular recipe could work as either an appetizer or lunch.

We like to have quesadillas for lunch sometimes, along with fresh fruit; the kids love when we have them. They’re super easy to make, and they’re pretty healthy, depending on your ingredients.

Below you’ll find a printable recipe. Serve with a side of salsa, sour cream, and avocado. Enjoy!

More Tex Mex recipes you may enjoy:
Cheesy Chicken Quesadillas

Make cheesy chicken quesadillas with fajita chicken, and serve with a side of salsa, sour cream, and avocado.
1 can fat-free refried beans
1/2 pkg. (11 oz. chicken breast strips, cooked)
1-2 to matoes (chopped)
3-4 small peppers (chopped)
3-4 green onions (chopped)
1 cup shredded Cheddar
Salsa (sour cream, and avocado)
with this recipe, you can make about 2 quesadillas, possibly more depending on how high you pile the ingredients inside the quesadillas.
First spread about 1/3 cup fat-free refried beans on two tortillas. Sprinkle chicken breast strips around each tortilla. Add tomatoes, peppers, green onions, and Cheddar. Top with a tortilla.
Bake at 350° for about 15-20 minutes, or until edges start to crisp.
Slice and serve with a side of salsa, sour cream, and avocado. Enjoy!
Appetizers
Tex-Mex
chicken quesadillas, quesadillas, Tex-Mex recipes
February 20, 2014
Appetizer Recipe ~ Taco Bites
The big game will soon be here, and even though we don’t necessarily enjoy football, we usually have a movie night right around that time and enjoy a few of the snacks that go along with a big game party.

I’ll usually make our normal Barbecue Chicken Cream Cheese Dip, and sometimes I’ll make one of the boys’ favorites, “Puppy Chow.” This year, I’m adding something new to the mix…. Taco Bites.

These little snacks are super easy to make, and they contain fresh ingredients, making them somewhat healthy, as well. We enjoyed a batch for lunch one day recently.

Below you’ll find a printable recipe. Serve with a dollop of sour cream and fresh veggies on the side. Enjoy!

Looking for more delicious appetizers and snacks?
And since Taco Bites make such a delicious party appetizer, I’m definitely adding them to my list of The Best Christmas Recipes for Your Holiday Celebrations.
Appetizer Recipe ~ Taco Bites

Little taco bites snacks are super easy to make, and they contain fresh ingredients, like tomatoes, lettuce, and shredded cheese.
12 corn tortillas (mini size)
1/2 lb. ground beef (fully cooked)
3/4 cup Picante Sauce
1/2 cup cheddar cheese (shredded)
2 cups lettuce (shredded)
1 cup grape tomatoes (chopped)
3/5 cup Sour cream
Fully cook ground beef in skillet and drain. Add Picante Sauce to ground beef and warm.
Warm mini corn tortillas between 2 paper towels on a plate in the microwave, until they become pliable and easier to work with. The next step involves a muffin tin; you’ll need 12 muffin cups. Place each mini tortilla in a muffin cup, working with it to make it fit down in the cup. It helps to add a tablespoon full of beef at this point.
Once all tortillas are fitted into place and beef mixture added, bake at 350° for about 20-30 minutes or until tortillas are crunchy.
Remove from oven, adding cheese, lettuce, and tomatoes. Finish each taco bite off with a dollop of sour cream and serve. Enjoy!
Appetizers
Tex-Mex
taco bites
January 30, 2014