Wednesday, September 20, 2017

This is the Way to Do It


I always worry about overcooking steak. Overcooked steak is just the worst stuff ever. This is one of those recipes that is hard to screw up. It's the perfect way to cook steak. You are going to love these fajitas. They are easy and delicious.


Easy Sheet-Pan Beef Fajitas


2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso original taco seasoning mix
1 lb. boneless sirloin steak
8 (6-inch) Old El Paso flour tortillas
Sour cream, salsa, shredded cheese, chopped fresh cilantro, and lime wedges for topping, if desired


Heat oven to 400 degrees F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.

Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.

Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.

Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Source: Betty Crocker. You can find it here.

Notes: I used a 1 lb. flank steak instead of sirloin steak. I also used a fajita seasoning mix instead of a taco seasoning mix. In addition to that, I increased the bell peppers because I wanted more veggies. I used three: a red, an orange, and a yellow bell pepper.

Tuesday, September 19, 2017

Dip That Fruit!

I made some fruit dip because my oldest son asked me to. He really wanted to dip his green grapes into some fruit dip. So, heck, why not!?

Fruit Dip


1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme


Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Source:, submitted by Crystal Gossett. You can find it here.

Notes: Simple and sweet...and a crowd pleaser, especially with the kids.


Brown Sugar Fruit Dip


1 (8 oz) container sour cream
Brown sugar, to taste


Stir brown sugar, to taste, into sour cream until smooth. Use as a fruit dip or serve a dollop on top of some fresh berries.

Source: I found an idea in a cookbook where strawberries were served with sour cream that had brown sugar sprinkled on top. I tried it, but I thought the sour cream was a little too tart and the brown sugar was a little too few and far between. So, I tried mixing in the brown sugar and discovered that I really liked the dip that way. 

Notes: It is great with all fruit, but particularly good with berries. This one isn't as popular with the kids. Even with the brown sugar mixed in, it is a tad too tart for little taste buds. However, I really love it and perhaps you will too.

Pasta Repeat!

This is an old favorite, originally posted here. We made this recently and I thought, "Why haven't I made this in awhile? This is so, so good!" It's easy, it's on the lighter side, and it is absolutely delicious.


Bacon-Tomato Linguine


8 oz. uncooked linguine
2 tsps. olive oil
1/2 cup chopped onion
1 (2.5 oz) pkg. cooked bacon pieces (such as Hormel)
1 1/3 cup grape tomatoes, halved
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
1/4 cup (1 oz) pre-shredded fresh Parmesan cheese


Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup pasta water.

Heat oil in a large nonstick skillet over medium high heat. Add onion; saute 2 minutes. Add bacon; saute 2 minutes. Add tomato, garlic and oregano; saute 30 seconds. Remove from heat.

Add pasta, reserved pasta water, salt and pepper. Stir well and cook 1 minute or until thoroughly heated and liquid is absorbed. Remove from heat; cover and let stand 3 minutes. Sprinkle with cheese.

4 servings (1 1/4 cup). 301 calories, 11 g fat, 14.4 g protein, 37.1 g carbohydrate, 2.8 g fiber, 21 mg cholesterol, 745 mg sodium.

Source: Cooking Light, from the Superfast cookbook. You can find it on the MyRecipes website here.

Notes: Trust me, you're going to love this! The only thing I change is that I double the recipe.


Above: This is the kind of bacon I used. This is a 4.3 oz. package, which worked perfectly for my doubled pasta recipe. I just used this one package. You can usually find this by the salad dressings and toppings. If it isn't there, look for it by the tuna fish and other canned meats like Spam and dried beef slices.

Quick and Easy Chicken

We have chicken a lot, but that's because it is so versatile. You can serve it with all sorts of sides and it is often quick and easy to prepare. This is one of those main dish recipes. This particular recipe is also an easy one to alter to your own tastes.

Grilled Honey-Lime Chicken Recipe


3/4 cup oil and vinegar salad dressing
1/2 cup honey
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each)


In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-5 minutes on each side, or until a thermometer reads 170 degrees F, basting occasionally with reserved marinade.

Yield: 8 servings.

Nutrition information:

1 chicken breast half: 286 calories, 9 g fat (1 g saturated fat), 94 mg cholesterol, 476 mg sodium, 15 g carbohydrate (15 g sugars, 0 fiber), 34 g protein.

Source: Taste of Home. You can find it here.

Notes: I almost tried this with a lime vinaigrette that I had on hand, but decided to keep closer to the recipe and use a balsamic oil and vinegar salad dressing. However, you could really use any kind of salad dressing you wanted to mix up the flavor of this chicken. I'm actually going to make this again with the lime vinaigrette as well! My kids like dipping sauce for their chicken, so I doubled the marinade. I used half for marinating the chicken and rather than basting the chicken, I heated the other half of the marinade for a dipping sauce. I would have basted my chicken if I grilled it, but I opted to broil it and as a result, basting wasn't necessary. We served ours with some corn on the cob, grapes, and a side salad. Tasty stuff!

More Pasta, Please!

Here's another recipe I found because I was influenced by those Hillshire Farm commercials I saw. Ha ha! It's a good one!

Hillshire Farm Naturals Sausage and Tomato Skillet


1 package Hillshire Farm Naturals Smoked Sausage
8 ounces dry whole grain pasta
1 cup whole cherry tomatoes
1 cup sliced mushrooms
2 tablespoons extra virgin olive oil
1/4 cup freshly chopped basil
1/4 cup shredded Parmesan cheese


Cook pasta according to package instructions.

Sliced sausage into coins and heat in a large skillet over high heat for 2 minutes or until browning starts.

Add the tomatoes and mushrooms and cook for an additional 5 minutes over medium heat.

Toss in the pasta and olive oil and heat for an additional 3 minutes, stirring often. Top with basil and Parmesan cheese.

Source: Hillshire Farm website. You can find it here

Notes: This was delicious and super easy. As you can see, it also makes for a really pretty pasta as well. My only suggestion would be to save some of the pasta water to add to your pasta if it is a little dry (or you could increase the olive oil slightly). Also, add salt and pepper, to taste.

Easy, Satisfying, and Very Few Ingredients


It's been a long time and I am really behind in my food blog posts. I have a lot of catching up to do! Here is an easy, delicious weeknight meal that will definitely hit the spot.

Hillshire Farm Sausage Alfredo


1 package Hillshire Farm Smoked Sausage
8 ounces pasta, cooked, drained
1 cup heavy cream
2 teaspoons Cajun seasoning
1/2 cup grated Parmesan cheese


Prepare pasta according to package directions; drain and set aside.

Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.

Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

Source: Hillshire Farm website. You can find it here.  Also found on the Allrecipes website here.

Notes: So, I've been playing a game on my phone and I was definitely affected by the ads I had to watch to earn diamonds for my game. :) I had to watch a bunch of Hillshire Farm recipe videos and it just sounded so good, I had to try it! This actually isn't a recipe from one of the ads, but one I found on my own. The Allrecipes website (though it is posted by Hillshire Farms on that site too) changes the recipe slightly and suggests using 2 cups cream instead of 1 cup. I think this is a great suggestion to help make your pasta creamier (though more heavy calorie-wise).

I doubled the pasta and used a whole pound (16 oz). Because of that, I doubled the sauce, but I only used on 14 oz. package of smoked sausage. If you want things meatier, you could use two packages, but I don't think that is necessary. As noted, you could increase the cream even further, if you want things more creamy. I thought it was super flavorful as is, but increasing the cream would have made the sauce much more creamy. It just depends on your tastes. It would be a really easy thing to adjust in this recipe. So, just experiment and do what you like best!

Thursday, April 27, 2017

Easter Leftovers Part 4


We've posted this one twice before, but we made again this Easter and it is just such a good one, it is deserving of being included in this year's Easter leftovers.

Spaghetti Salad


1 small package spaghetti ( 8 - 10 oz.)
4 medium tomatoes, diced
2 medium cucumbers, diced
Cubed spam or ham as desired
1 red onion, diced
1 small bottle Italian dressing
1/2 bottle Salad Supreme (found in the spice section)


Cook spaghetti according to directions. (You may or may not break into pieces before cooking.) Drain. Rinse.  Add other ingredients and let set 6 to 8 hours in refrigerator before serving.

Originally submitted in our ward cookbook by Naomi Telford.

Notes:  Salad supreme is hard to find.  It's not a must.  I've made the salad with or without and it works great either way.  I don't think I have ever used spam, but it would work great.  Now Barelli brand spaghetti has cut spaghetti in a box.  This works great.  You don't need to break up the spaghetti, but the salad is harder to eat.

I can't stress enough how dependable this salad is for pot luck occasions.

We have posted this awhile back. You can find our original posts here and here.