Tuesday, September 29, 2015

Tuna Noodle Casserole


One of two recipes I remember from my child hood that I do not like is tuna noodle casserole. However, I wanted something different and easy- and most likely in my pantry. I sarcastically texted Justin while at work and said "Do you want tuna noodle casserole?AKA Puke in a bowl?"  And he unfortunately responded with "Sounds delicious."  Ugh. So as I was scouring the internet for recipes,

Friday, June 19, 2015

Slow Cooker Chicken Tacos



I've made this recipe before and it's delicious! The key is to make sure that once the chicken is to temperature, you continue to cook it until it starts falling apart.  If you pull it too early, the chicken will be hard to shred and won't be as tender from cooking in the salsa. 

If you have leftovers or have 2 cups of shredded chicken, this is a delicious Tortilla Soup:
*seems like a lot of ingredients --- but most of these things you will find in your pantry.

The original recipe can be found here.

Ingredients:

  • 5 to 7 chicken breasts 
  • 1 -16 oz jar of salsa 
  • 1 taco seasoning packet


Spray the 7 quart crockpot with cooking spray.   Place the chicken in the crockpot, it's ok if they are layered on top of each other.

Cover the chicken with the jar of salsa. 

Add the taco seasoning on top of the salsa. Do not mix. Cover and cook on LOW for 6 to 8 hours (7 is perfect for us) or on HIGH for 4 to 6 (5 hours for us).

Shred the chicken once it starts falling apart. Serve with taco shells and sides --- and enjoy!

Have a bunch of leftovers?

Easy Tortilla Soup
  • 2 Cups of shredded chicken
  • 1 -32 oz. chicken broth
  • 1 can of corn (drained)
  • 2 handfuls of cilantro, chopped
  • 1 lime, juiced
  • 1 can diced tomatoes
  • 1 can diced tomatoes w/ chiles (or 1 can diced tomatoes with 1 small can of diced chiles)
  • 1/2 large yellow onion, chopped
  • 1 can black beans
  • 2-3 table spoons of tomato paste
  • 2 teaspoons of cumin
  • 2 teaspoons of chile powder
  • 2 teaspoons of garlic powder


Dump everything in a single pot, bring to a boil and then reduce to simmer and simmer for 20 to 30 minutes.
---

Saturday, May 30, 2015

Korean Beef


This is a fun recipe.  It's a kid's favorite and it's easy to make.  Other than the green onions, you will probably have the ingredients in your kitchen!  Plus it's fast --- great for a week night.

Sunday, May 10, 2015

Oven Baked Dry Rubbed Baby Back Ribs V1


Have you noticed the table under the plates in these pictures has changed?  You have 2 options, a wood table (means we are eating inside) or a glass table (means we are outside).  It's been pretty beautiful here in Michigan. Reminds me of why I live here.  Took long enough, jeesh! the winter was a chilly one.  

This is titled "Oven Baked Dry Rubbed Baby Back Ribs Version 1".  The version being important as there are many ways to oven bake ribs. 

I am not a snob when it comes to ribs.  But I was blogging for ways to bake ribs, and I used a collaboration of directions. I remembered the last time that I cooked ribs was for about 2 or 3 hours at 300 degrees. But there are many different versions.  One thing I did learn that I never knew was the difference between spare ribs and baby back ribs. Baby back ribs have more meat than spare ribs. 

After this meal, I've now had both and I can gladly say that I would prefer baby back ribs over spare ribs.  Unfortunately, you will pay for the difference.  I think the one slab of the ribs cost me about $13. 




  • 1 slab of baby back ribs
  • 1 container (or 1/2 cup) of seasoning rub



When dealing with ribs, the first thing that you must do is remove the membrane. It's a thick layer of ...well membrane... that is attached to the  bone side of the ribs.  It can make the ribs pretty tough to tear through when you're eating.  The secret is to use a filet knife.  On a rib bone near the end of the rib cage, get the flat side of the blade underneath the membrane.  Sometimes you have to slice the membrane at the rib bone. Either way get a hold of the membrane, and peel it off the entire rib cage.  The middle picture above shows you partial part of the membrane being pulled off the slab of ribs.  The picture on the right is the membrane completely removed. 

I do have to admit for the 3 or 4 times I have made ribs, this is the only time I've been successful with removing the membrane.  All the other times it was pretty brutal and I tried manually to remove the membrane with a knife.  Those other times I believe were spare ribs and not baby back though.  


On to the easier part, rub the seasoning all over the ribs.  Leaving no part uncovered.


This is the "version 1" way.  The way I made these ribs was cover a cookie sheet with aluminum foil, and put a oven safe cooling rack on the cookie sheet. The reason the aluminum foil is dirty in the above picture - was because I totally forgot to take pictures of the important parts.  HAHA.  So this is after the rib has been baked.

Anyway, preheat the oven to 300 degrees. One recipe I did called for 275, which I followed and wasn't impressed with - because although the meat was baked and not raw, it wasn't fall off the bone. I should have either raised the temperature or let it cook longer, but I didn't have the time to cook it longer.  It was already in the oven for 2 hours and 30 minutes so I was hungry.

So the lower the temperature the longer you will have to bake it for.  I say 300 for 2 hours and 30 minutes at least. Starting at 2 hours, check it every 30 minutes.

When it's done, pull it out of the oven and let it cool for 5 to 10 minutes.

I think the next time I make these kind of ribs I will wrap them tightly in foil and bake stated above.

Thursday, February 26, 2015

Fast+Delicious+Filling = Satisifed.

We're still going strong on this healthy kick.  Here is a delicious flavorful STUFFED chicken burger.  It only takes about 20 to 30 minutes from start to dinner plate.  We really enjoyed changing it up and eatting it in a lettuce wrap. 
 
Be sure to check it out:
 
http://www.stayin-afloat.com/p/blue-cheese-stuffed-buffalo-chicken.html

Friday, February 20, 2015

Spicy Chicken Parmesan Pasta

This recipe is hearty, filling and has potential of being delicious.  It says it's "Spicy" but you can control the spiciness with how much red pepper flake you add.  I also recommend using an angel hair pasta instead of the penne you see below. 
 
Click HERE for the recipe.
 
http://www.stayin-afloat.com/p/spicy-parmesan-chicken-pasta.html


Tuesday, February 17, 2015

3 Ingredients Slow Cooker Dr. Pepper Baby Back Ribs

There is nothin' better than a delicious dinner ready when you get home from work. These ribs melt in your mouth.  I'm keeping this post short and sweet - because the picture explains it all.

Click the picture or HERE for the delicious 3 ingredient recipe:



Sunday, January 25, 2015

Problem: "Shredded Chicken" Solution: SLOW COOKER!

I never have shredded chicken sitting around.  I just never think about making it.  One meal a day, but then I fell upon this recipe and tried it out.  So happy I did, it just opened up so many more recipes to try.

Check out the recipe here!

SLOW COOKER Pulled Buffalo chicken Sandwich

Do you like buffalo wings?  Or spiciness in general? This recipe is for you.  It was definitely for me, I've had it at least 3 times since I've taken these pictures --- I just finally got around to sharing it.

Click the picture for the easy and delicious recipe. 


http://www.stayin-afloat.com/p/pulled-buffalo-chicken-sandwich.html

Saturday, January 24, 2015

Broccoli Cheddar Soup

Since we are in the middle of winter here in Michigan and Josh said he likes soup.  I decided to try and make homemade Broccoli Cheese Soup.

It was quite easy and satisfying, if I do say so myself.  I recommend you give it a try(click the picture for the recipe):


Friday, January 23, 2015

Newsflash: Cauliflower is a great replacement for noodles --- WHAT? Trust me.

Maybe I am late to the game, but I am saying it.  Cauliflower is a great side to replace high carb sides like potatoes or noodles.  

I'm working on being healthy, click here to read my experience with this delicious recipe!  Let's not forget --- it's a 30 minute meal!


Update to Crockpot Sticky Chicken


I was talking to a friend about this recipe and she wasn't impressed.  Once I asked a series of questions, I realized that I didn't share how I make the recipe - but what the original source says.   So now I've updated the recipe to reflect how I make it.

And I plan on sharing how I made/adjusted the recipes I share, going forward.  Sorry for any disappointment or confusion!

Crockpot/Slow Cooker Sticky Chicken

Wednesday, January 14, 2015

Healthy Treat

So, I'm in this 12 week weight loss challenge at work -- and today was the 2nd weekly weigh in...and I lost 6 lbs since last week!  I should admit that these were 6 lbs I had already lost before the holidays thanks to PIYO but then the little boys and I came down with sicknesses, then my in-laws visited and then I went back to work and forgot I vowed to be healthy and exercise....and I could probably continue with excuses.  So I will stop.  Did I mention I did 25 minutes on the elliptical today?

But I stuck to it as best as I could with the hectic schedule I have (Justin started school this past Monday).

So the reason I mention this, is that I tried a delicious new healthy treat from my favorite blogger Holly (Life in the Lofthouse).  She literally posted it yesterday on her blog, I bought the ingredients yesterday but then my night went completely opposite then I had planned - so I made them tonight.... and they were so delicious it motivated me to share about them the same night!

Side note: I just realized that she calls them Bites but I call them balls. No biggie, just wanted to make sure you were aware.

Sunday, January 11, 2015

Happy New Year!

Yep, I disappeared.  Hell it even crossed my mind --- "why the heck did I sign up to have a food blog?"  

Don't hate me.  *Deep sigh*  After having Caleb, I returned back to work with a husband in school and the holidays coming up which meant this gal was overwhelmed.   This ole' gal (did I mention I turned 30 in December - my new 20s) was not able to keep up with daily responsibilities so this was the first thing to be put on the back burner.  Ugh.  However, I knew I couldn't give up on it - I'm enjoying the different recipes I find.  So if I made something that wasn't on the blog, I took pictures of the ingredients and the final product.   The recipe below was convincing enough to kick start my motivation, it's a doozy.  You won't be disappointed.


(click picture)