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Showing posts from September, 2016

Crockpot Three Cheese Stuffed Shells

So I happened across this post on Everyday Good Thinking about how you can cook pasta in the crockpot and I was like...What?  Why have I not heard about this before?  You are probably thinking, Dah!  But I was excited.  So I rounded up my own recipe for Three Cheese Stuffed Shells and added some spinach.  I even thought they were easier to stuff dry...and to my delight...IT WORKED!!  This opens up a whole world of possibilities.  Now, to be fair you do have to be careful.  Your pasta can go from perfect to over cooked and mushy in a heart beat.  So you do have to keep an eye on it at the end for sure.

Crockpot Three Cheese Stuffed Shells Adapted from {Everyday Good Thinking}
1 (45 oz) jar pasta sauce 1 box jumbo shells 1 (15 oz) ricotta cheese 3 cups mozzarella, shredded & divided 1/4 cup parmesan, shredded 1 (9 oz) box frozen spinach, thawed & drained 2 tsp garlic, minced 1 Tbl dried parsley 1/2 tsp dried oregano 1 egg, beaten

Pour a third of the pasta sauce in the bottom of t…

Corn Chowder with Bacon

It's finally here!!  This week is the first day of fall and I am so ready.  What better way to celebrate than with a warm and delicious chowder?  The weather man is promising it will feel like fall by the end of the week even though it's been 90° for the last couple of days.  But hey, that's how we roll here in Utah!

This soup is thick and creamy with a very fresh flavor of corn, potatoes, onions, and of course bacon!  It makes a lot which is great to freeze for another meal.  My only suggestion is if you don't like soggy bacon don't throw it all in.  I add a little of the bacon for flavor, but keep the rest for garnish because the bacon will get soggy sitting in the soup for too long.  If you don't care about that though, be my guest and toss all that bacon goodness in there.

Corn Chowder with Bacon
8 slices of bacon, chopped 1 cup onion, diced 1/4 cup unsalted butter 1/4 cup flour 2 cups chicken stock 2 cups heavy cream or half and half 2 cans (14.75 oz) cream…


I FINALLY got to eat at my first food truck!  I know, I know...your saying what took you so long?  I don't know really, but now I am hooked!
We went to a food truck rally and got to sample the offerings of several of the trucks (more reviews to follow).  One of our favorites was CUPBOP Korean BBQ in a cup.  First off the environment of their truck was so different than all the others. You can tell a lot about someones food by the passion they put into it and these guys didn't disappoint. They had music playing and you could tell the guys in the truck were having fun and loved what they did and it was reflected in their food.

With so many tempting choices, we decided to try the B Bop.  It was a bowel of Korean style beef with rice and lettuce.  Now I've had Korean beef with rice but having lettuce mixed in was new and quite frankly it was surprisingly good.  The lettuce added some good crunchy texture to the dish.  We added some Mandu or Korean dumplings on top and they we…

Crockpot Smothered Pork Chops

This is what it's all about!  A few months ago a friend of mine shared one of her family's favorite dinners.  I was really excited to check it out, especially since pork chops are one of the things I don't usually have a lot of recipes for.

They were AMAZING!  So easy (like fail proof easy!) and fall apart tender!  My favorite way to serve them is with a big scoop of homemade mashed potatoes to go with all the gravy.

Thank you Katie for sharing, because now it's one of my family's favorite dinners too!

Crockpot Smothered Pork Chops Adapted from {Katie Gee}
8 boneless pork chops 1 (10.75 oz) can Campell's Cream of Mushroom with Roasted Garlic soup (OR 1 can cream of mushroom and 2 tsp minced garlic) 1 (10.75 oz) can cream of celery 1 cup onion, diced 1 Tbl beef bullion
Directions Place pork chops in crockpot and add soups, onion, and bullion Cook on high for 4 hours OR low for 6 hours

Cowboy Caviar

A fresh and healthy snack you can eat like a salad or with tortilla chips.  It is also great to have at an end of the summer cookout.

Cowboy Caviar
1 (15oz) can black beans, drained and rinsed
2 cups frozen corn, thawed
2 dozen cherry tomatoes, quartered
1/2 cup red onion, petite diced
1/4 cup fresh cilantro, chopped

1/4 cup olive oil
1/4 cup fresh lime juice
1 Tbl red wine vinegar
1 tsp salt
1/2 tsp pepper

In a medium size bowl combine beans, corn, tomatoes, onion, and cilantro
In a small bowl whisk olive oil, juice, vinegar, salt, and pepper
Pour dressing over vegetables and fold together to coat
Place in refrigerator for at least an hour for flavors to combine