About Me

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Tuscaloosa, AL
I am a 31 year old self proclaimed chef :) I love to eat, which means I LOVE to cook, hope you enjoy my recipes!

Tuesday, December 21, 2010

Cheesy Chicken Tortilla Soup

1 lb boneless skinless chicken breasts
1 16 0z box Velveeta, cubed
1 cup milk
1 can rotel
1 small white onion, diced
3 cloves of garlic, minced
¼ cup butter
¼ cup flour
1 tsp cumin
1 tsp chili powder
1 small handful of fresh diced cilantro
Salt and pepper to taste
Shredded Mexican blend cheese
Green onions for garnish
Tortilla chips

In a saucepot boil the chicken breasts in just enough water to cover them, about 3 to 4 cups, for about 20 minutes until cooked through. Remove from water and chop into small pieces, but save the chicken broth.  In the pot that you want to make the soup in melt the butter and simmer the onions and garlic for about 5 minutes until the onion is clear.  Stir in the flour to form a roux and let simmer another 2 to 3 minutes.  Slowly add 3 cups of chicken broth (from the boiled chicken) to the flour mixture and stir well.  Slowly stir in the milk and reduce heat to just simmering.   Mix in the velveeta  and stir well until melted.  Then add the rotel, chicken, and spices.  Let simmer for about 20 mins until it thickens up.  Serve with shredded cheese, green onions, and tortilla chips on top. 

Friday, December 17, 2010

Red Potato and Tomato Salad

3 lbs red potatoes, diced and boiled until soft
2 pints cherry tomatoes, halved
9 green onions thinly sliced
1 small jar of diced black olives
1 cup chopped flat leaf parsley
4 tablespoons capers
2 tablespoons fresh chopped thyme leaves
¾ cup extra virgin olive oil
2 large lemons, zested
Salt and pepper to taste.

In a serving bowl, and  all ingredients and stir until well blended.  Refrigerate for at least one hour and stir again before serving. 

Tuesday, December 14, 2010

Southwestern Coleslaw

1 bag of finely shredded cabbage
4 carrots shredded
2 green apples shredded
1 medium red onion finely diced
1 1/2 cups walnuts, toasted and chopped


2 tablespoons dijon mustard
1 tablespoon sugar
1 tablespoon chipotle or chili sauce
3/4 cup of mayo
2 lemons juiced
salt and pepper to taste

Combine the cabbage, carrots, apples, onion, and walnuts in a large bowl and mix well.  In a small bowl stir together all the ingredients for the dressing, and mix until well blended.  pour over slaw and toss well to coat.  Refrigerate for 4 hours and then serve. 

Monday, December 13, 2010

This little piggy baked beans

2 large cans of bush’s original baked beans
10 slices of bacon
1 red onion diced
2 cups or handfuls of brown sugar
Pepper to taste

In a frying pan brown bacon until it is done but not crispy.  Remove and drain, in the bacon grease add the onions  and caramelize, about 5 to 8 mins.  In a baking dish empty the 2 cans of beans, then top with a layer of bacon, put the onions on top of the bacon and then a thick coat of brown sugar.  Top with pepper, and bake in the oven on 350 for about 15 to 20 mins. 

Wednesday, December 8, 2010

Easy Delicious Mashed Potatoes

3 lbs white potatoes
4 tbls butter
1 cup milk
½ cup cream
Salt and pepper to taste

Peel, wash and dice potatoes.  Boil in a large pot until you can stick a fork in them and they fall apart usually about 15 mins.  Drain from water and return to pot.  Add other ingredients and beat with a mixer until smooth. 

Great Green Beans

2 lbs fresh green beans, washed and snapped
6 slices of bacon
1 med white onion
3 cloves garlic
2 tbls olive oil
Salt and pepper
Enough chicken broth to cover the green beans (about 3 cups)

In a sauce pan brown bacon in olive oil with onion and garlic.  Once the bacon is brown, add green beans, chicken broth, and salt and pepper to taste.  Bring to a boil reduce heat and simmer until the green beans are the desired consistency , about 20 to 25 mins. 

Honey-Mustard and Bacon Braised Pork Loin

¼ cup Dijon mustard
2 tbls coarse ground mustard
2 tbls honey
3 cloves minced garlic
2 tbls fresh minced rosemary
1 lb thick sliced bacon
1 2 to 3 pound center cut pork loin roast
Kitchen twine

In a mixing bowl combine first 5 ingredients and mix until smooth.  Use mixture to coat entire roast.  Take the strips of bacon and wrap around the roast until it is completely covered.  Secure bacon to pork with kitchen twine.  Bake in preheated 350 oven for 45 to 60 mins.  Remove from oven wrap in foil and continue baking for 20 mins or until the internal temperature reaches 160. 
** The drippings in the bottom of the pan make an excellent gravy.

Thursday, November 11, 2010

Chocolate Chip Dip

12oz cream cheese
4 tsp vanilla extract
¾ cup confectioner’s sugar
4 tsp brown sugar
1-1/2 cups of cool whip 

Milk Chocolate chips to your liking

Mix everything together except the chocolate chips until fluffy and smooth.  Once smooth add chocolate chip and cover and refrigerate.  Serve with chocolate or regular graham crackers and pretzels.

Friday, November 5, 2010

Cheesy Rice and Tuna Casserole

4 cups cooked white rice
½ white onion diced
½ cup mushrooms diced
½ cup carrots diced
4tbls butter
4 tbls flour
2 tbls Worcestershire sauce
½ tsp dried mustard
2 cups milk
2 packets or cans of white tuna in water
1 cup cooked peas
3 cups shredded sharp cheddar cheese
½ cup bread crumbs.
Salt, pepper

In  a saucepan melt butter and sauté onions, mushrooms and carrots until tender.  Slowly stir in flour to form roux.  Add Worcestershire sauce and mustard, then slowly stir in milk.  Let simmer until thick and bubbly.  Add tuna, cheese , and peas. Let simmer about 3 mins.  Add salt and pepper to taste.  In 2 quart casserole dish layer  ½ of the rice, 1 cup cheese, and half of tuna mixture, repeat for two layers.  Top with bread crumbs.  Bake for 20mins on 400 until the top is brown.

Thursday, October 28, 2010

Hot Bacon Dressing

8 slices bacon
1 1/2 cups white sugar
3 teaspoons cornstarch
1/2 teaspoon salt
1/4 cup water
1/2 cup white vinegar


1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2.In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.

3.In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.

Wednesday, October 27, 2010

Alicia's Hot Corn Casserole

1 cup butter
2 (8 ounce) packages cream cheese
1/2 cup milk
4 (15 ounce) cans whole kernel corn, drained
1 (12 ounce) jar jalapeno peppers, drained and diced
2 cups shredded Cheddar cheese


Preheat oven to 375 degrees F (190 degrees C).

In a medium saucepan over medium heat combine butter, cream cheese and milk; stir until smooth.

In a 9x13 inch baking dish combine corn and jalapenos. Pour milk mixture over corn and sprinkle with cheddar cheese.

Bake in preheated oven for 35 minutes.

Bacon Ranch Pasta Salad

1 (12 ounce) package uncooked tri-color rotini pasta
10 slices bacon, cooked and diced
1 cup mayonnaise
1 packet dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese


1.Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2.Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3.In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Tuesday, October 26, 2010

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1 cup diced carrots
1/2 cup diced celery
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk


1.In a large pot over medium heat, boil chicken breast in water to make broth. I usually season with salt and pepper and garlic. 

2.  While chicken is cooking make rice according to package directions.

3.   In a medium saucepan over medium heat, melt butter. Then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3.Stir broth, shredded chicken, rice, celery, carrots, and garlic into cream mixture. Cook over medium heat veggies are soft, about 20 minutes.  If it is to thick add more broth, if it is too runny and more flour.

Wednesday, October 6, 2010

Day's Tiny Cheesecakes

2 – 8 oz packages cream cheese (softened)
¾ cup of sugar
2 eggs
1 tsp vanilla
1 tbls lemon juice
24 vanilla wafers
1 21oz can cherry pie filling

Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy.  Line muffin pan with paper baking cups and place vanilla wafer in each.  Fill the cups 2/3 full with cream cheese mixture.  Bake at 375 for 15 to 20 minutes or until set.  Top each with pie filling, Chill and Enjoy.


Monday, September 27, 2010

Spinach and Lobster Lasagna

2 cups lobster meat cooked and diced
1 bag fresh baby spinach
1 16 oz box of lasagna noodles
2 cups shredded cheddar
2 cups shredded mozzarella
1 cup shredded parmesan cheese
1 15 oz container of ricotta
2 eggs
2 16 oz jars of your favorite alfredo sauce
3 tbls fresh chopped parsley
1 diced onion
4 cloves garlic, minced

****This makes enough for about 8 people, unless you are cooking for a crowd I would recommend cutting it in half and using a smaller baking dish******

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking dish, I just used pam 

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper. 

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in. 

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.

Sunday, September 26, 2010

Balls in a Blanket

2 cans crescent rolls
1 bag frozen Italian style meatballs
12 slices mozzarella cheese
1 jar of your favorite marinara sauce

Cook meatballs in marinara sauce on med low for about 15 to 20 minutes.  Roll out crescent rolls and cut each triangle length wise into two triangles.  Slice each piece of cheese into 1/3 strips and place on crescent rolls.  Set a meatball with the sauce on it on top of the cheese and roll up as you would for pigs in a blanket.  Place on greased cookie sheet and bake at 350 for 20 to 25 minutes until crescent rolls are brown and done. 

The Best Dip Ever

4 to 5 Jalepenos
1 handful fresh cilantro
4 cloves garlic
2 tbls lime juice
16 oz sour cream
1 packet ranch dressing mix

Combine first 4 ingredients in food processor, pulse until everything is finely chopped.  Add in sour cream and ranch packet continue to pulse until everything is well mixed.  Chill and serve with tortilla chips, if it is to thick you can add a little milk and stir well.

Monday, September 20, 2010

Southern Clam Chowder

1/2 lb bacon chopped into pieces
1 white onion diced
3 cloves garlic, minced
2 lbs red potatoes, diced with peel on
1 cup carrots diced
1 cup celery sliced thin
2 packets of onion soup mix
2 cans of chopped clams with juice
1 qt half and half
plain potato flakes
salt and pepper

In a large saucepan brown bacon, onion and garlic.  Once bacon is brown and crispy remove from pot using a slotted spoon to leave the grease behind, set aside.  Add potatoes, carrots, and celery to grease.  Use the juice from the 2 cans of clams to cover the potatoes, you will need to add water to have enough liquid, stir in onion soup mix.  Bring to a boil, reduce heat and simmer until potatoes are soft about 15 mins.  Add bacon pieces, clams, and half and half simmer until soup thickens up.  Add potato flakes slowly if you need to thicken it up.  Add salt and pepper to taste.  I served with rolls and topped it with tobasco sauce :)

Tuesday, September 14, 2010

Shrimp and Sausage Creamy Cajun Pasta

  • 1 (12 ounce) package angel hair pasta
  • 1/2 pound andouille sausage, sliced
  • 3/4 pound medium shrimp, peeled and deveined
  • 3 / 4 cup chopped green onions
  • 1 cup sliced fresh mushrooms
  • 4 cloves finely chopped fresh garlic
  • 1/2 cup white wine
  • 2 cups half and half
  • 2 tablespoons coarse grained prepared mustard
  • 2 teaspoon Worcestershire sauce
  • salt and pepper to taste 

  • Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside.
  • Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 3 minutes, until shrimp are opaque. Remove mixture from skillet, and set aside.
  • Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in half and half, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper.  
  • Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Thursday, August 5, 2010

Flatbread Pizza for One

1 low carb flour wrap
1/3 cup marinara
1/3 cup reduced fat cheese
1/3 cup browned turkey meat
Bell pepper

I put a very thin coat of olive oil on one side of the wrap then sprinkled garlic powder, basil, and Italian seasoning on it and broiled it for about 5 mins until it was brown and crispy, then I flipped it over and put all the toppings on it and put it back in the oven until the cheese has melted.  It was super good, especially if you like a thin crispy crust.

Tuesday, July 27, 2010

Spinach Dip

1 16 oz sour cream
1 package of Knorr Vegetable Soup Mix
1 cup Mayo
1 can waterchestnuts, diced
1 package frozen spinach, thawed and drained

Mix all ingredients and let refrigerate for about 4 hours before serving.  Goes best with Fritos Scoops.

Purple Cabbage Slaw

1 head of purple cabbage
1 cup white vinegar
1 cup sugar
1 cup vegetable oil
Salt and pepper to taste

Shred cabbage using a cheese shredder, mix with other ingredients and mix well.  Add salt and pepper to taste, this is better the next day so make in advance if possible. 

Ra-delish Dip

2 packages softened cream cheese
8 radishes, washed and ready to use
4 cloves garlic

In a food processor finely chop the garlic and radishes, add cream cheese and mix until well blended.  Chill and serve with your favorite crackers! 

Friday, July 9, 2010

Slap Yo Momma Lasagna

1 lb ground beef
1 white onion finely chopped
4 cloves garlic minced
1 16 0x stewed tomatoes
2 6 oz cans tomato paste
1 10 3/4 oz can tomato puree
1 tbls dried basil
1 tsp salt
1 10 0z package dry lasagna noodles
3 cups Ricotta cheese
2 tbls chopped fresh parsley
1 ½ cups shredded parmesan cheese
2 large eggs beaten
½ tsp pepper
1 pound mozzarella cheese

Brown ground beef with onion and garlic, drain.  Stir in tomatoes and next 4 ingredients, simmer 30 minutes stirring occasionally.  Cook noodles according to package, drain and set aside.  Combine Ricotta cheese and next 5 ingredients in a large bowl.  Place half of noodles in a 13 x 9 inch greased baking dish.  Spread half of  ricotta cheese mixture over noodles, and top with half of the mozzarella cheese slices.  Spoon meat sauce over cheese.  Top with remaining noodles, ricotta cheese mixture, and cheese slices.  Bake at 375 for 40 minutes.  Let stand 10 minutes before serving, if you can stand it J

Thursday, July 8, 2010

Jamaking Me Crazy Kabobs

4 boneless skinless chicken breast, cut into bite size pieces
1 lg can pineapple chunks
4 bell peppers cut into medium size squares
1 package cherry tomatoes
1 bottle of terriyaki marinade
8 skewers

Marinate chicken, tomatoes, and bell peppers in the marinade for at least 30 mins.  Soak skewers over night in water to prevent burning.  Layer the ingredients on the skewers:  tomato, chicken, pineapple, bell pepper, until all ingredients are used.  Grill over medium heat until chicken is done brushing with marinade a couple of times.  I served with yellow rice and a side salad.

Bacon Wrapped Spinach Stuffed Chicken

4 skinless boneless chicken breasts
½ cup mayonnaise
½ cup crumbled feta cheese
3 cloves minced garlic
1 10oz package frozen spinach, thawed and drained
4 slices bacon

Place each chicken breast on a piece of wax paper and pound to out to about ¼ inch thickness.  In a bowl mix mayo, feta, garlic, and spinach.  To get the spinach dry I recommend ringing it out in several paper towels until there is no more water when you squeeze it.  Scoop ¼ of mixture into center of each chicken breast.  Roll up, then wrap with a piece of bacon, secure with toothpicks it necessary.  Bake in shallow baking dish on 375 for 1 hour until juices run clear in chicken, I usually broil for the last 5 minutes to give the bacon a little crunch. 

Shrimp Salsa Supreme

1 lb Salad Shrimp, cooked, peeled, and deveined
6 Fresh Tomatoes (Home Grown if Available)
1 Red Onion finely diced
½ cup Chopped Cilantro
½ cup Lime Juice
3 cloves minced garlic
Salt and pepper to taste

In a large bowl finely chop tomatoes, make sure to hold the tomatoes over the bowl while chopping so you get all the juice.  Add all other ingredients mix well.  Refrigerate for at least 2 hours before serving.  I served with Tostino’s scoops and it was fabulous!

Wednesday, July 7, 2010

Mom's Famous Tomato Gravy

3 tbls butter
3 tbls flour
1 can / jar of diced tomatoes (homegrown canned ones are the best)
In a cast iron skiller melt the butter, add the flour and stir until in is dark brown and thick, pour in the can / jar of tomatoes and let simmer for about 5 minutes stirring continuosly, add water to thin if needed.  Add salt, pepper, and tobasco to taste.  Eat over biscuits.

Tuesday, July 6, 2010

Grilled Bacon Wrapped Lime Shrimp

1lb Jumbo peeled Shrimp, Tail On
9 oz bacon slices
1 bottle of Lawry’s Lime and Herb Marinade

Wash shrimp and marinate 1 hour in the bottle of Lawry’s marinade.  Cut bacon in half and wrap each shrimp in a piece of bacon and place on skewer, Sprinkle with other seasonings to taste.  If you wrap the bacon around the shrimp going from head to tail the skewer will hold it on while grilling.  Grill over medium heat until bacon is done, about 10 minutes turning often.  Enjoy!!

Thursday, July 1, 2010

Big Kahuna Burgers

2 lbs Ground Chuck
12 oz bacon cooked and diced
1/2 White Onion Diced
3 cloves minced garlic
1 cup shredded cheddar cheese, or whatever kind you prefer
splash dales
splash A1
splash worchestershire sauce
pepper to taste
plain bread crumbs as needed

Mix all ingredients in a large bowl, sprinkle in bread crumbs until the mixture starts to stick together.  Make into 6 large paties, or 8 medium ones.  Grill to preferred doneness.  I used a sesame keiser bun which was great. 

Be careful when grilling the grease from the bacon will cause the flame to jump up and burn the burgers.

Wednesday, June 30, 2010

Tomato, Cucumber, and Dill Pasta Salad

1 package of penne pasta, or whatever pasta you have on hand
1 cucumber
2 tomatoes
1/2 a white onion diced
1/2 cup light mayo
1/2 cup light sour cream
3 tbls dill seasoning, or fresh
2 tbls lemon pepper seasoning
salt to taste

Cook pasta according to directions, add all other ingredients, mix well, refridgerate.

This was fantastic, could also be a meal if you wanted to add some chicken or shrimp.

Monday, June 28, 2010

Summer Salad

3 Tomatoes (home grown if you have them)
1 Cucumber
1 white onion
1/2 cup italian dressing
1/4 cup white vinegar

Chop up the vegetables into bite size pieces, mix with dressing vinegar and salt and pepper.  Refridgerate

Makes a great side dish in the summer, also if you use fat free italian it is very low cal, low fat.

Easy Roasted Potatoes

Any kind of potatoes will work, I usually try to do one per person if using baking potatoes, or 2 to 3 if using smaller red potatoes.
1 onion diced
1/2 cup olive oil
garlic powder
seasoning salt (I use Lawry's)

Wash and dice the potatoes into small cubes.  You can peel them, but I usually just leave it on.  In a baking dish spread the diced potatoes in a single layer, toss onion on top, sprinkle with seasonings and then coat with olive oil.  Stir it around enough to get olive oil spread throughout the potatoes.  Bake on 400 for 20 minutes or until potatoes are soft, once they get soft turn the oven to broil for 5 mins to get a nice crunch on them. 

Wednesday, June 23, 2010

Shrimp Scampi with a Vegetable Twist

2 tbls butter
1/2 cup lemon juice
1/2 cup white wine
1/2 a jar sliced mushrooms
1/4 white onion diced
2 cloves garlic
1 head of broccoli florets (about a cup)
1 cup small brussel sprouts
about 12 medium shrimp, more or less depending on the size of the shrimp you have, peeled, deveined, with tails removed
1/8 cup romano cheese
salt, pepper, and lemon pepper seasoning

In a skilet melt butter, mix in lemon juice, wine, garlic, onion, mushrooms, brussel sprouts, and broccoli.  Let simmer on low to medium heat until the vegetables are soft, about 5 minutes.  Stir in shrimp and cook about 3 minutes more until shrimp are white, remove from heat sprinkle with romano cheese, salt, pepper, and a little bit of lemon pepper seasoning.

This is an extremely easy to make dish, you can substitute any of the vegetables you don't like with something else such as artichoke hearts or zucchinni.

Tuesday, June 22, 2010

My Famous Potato Soup

5 lbs potatoes, peeled and diced
1 lb bacon
1 onion diced
4 cloves garlic
2 cups chicken broth
2 cups shredded cheddar
1 cup milk
Green onions

In a large soup pot fry the bacon with the onion and garlic.  When bacon is crispy remove strips and chop up.  Leaving the grease in the pot add the potatoes and enough chicken broth to cover the potatoes to the top.  Boil until the potatoes are tender but not mushy.  Reduce heat to low, stir in milk, cheddar, and about ¾ of the bacon.  Let simmer until the cheese is melted.  If the soup is too thick add more milk or chicken broth, if it is too thin add some unflavored potato flakes slowly until it is the consistenicy that you want.  I usually add some pepper also, but the bacon and cheese should make it salty enough.  Top with cheese, bacon, and green onions to serve.

This is super fattening, but also extremely tasty.  Makes a great dish to take to winter get together or work pot luck.


Monday, June 21, 2010

Tuna Salad in Cabbage Wraps

1 Can Tuna in Water
1 tbls mayo
diced onion
squirt of pickle relish
squirt of mustard
salt and pepper
2 large cabbage leaves

Drain the Tuna, mix well with all other ingredients. Put 1/2 of the salad in the middle of a large cabbage leaf and roll up.

Makes a great lunch if you are trying to keep it light!! Can be made the night before, and refrigerated.