Dilly Chicken and Veggie Cups Recipe

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Eekkk! I'm so excited! I finally got a new camera today, which makes a whole world of difference when food blogging! 

I already love how the pictures for this post turned out, and I have NO idea what I'm doing with this thing yet, lol! 

I wanted to whip up something quick so I could get to picture taking, and I knew the perfect thing to make. 

We served these Dilly Chicken and Veggie Cups, a couple years ago, as an appetizer for my daughters birthday party, and they were a huge hit. 

These cups would also make a great after school snack. You could also switch up the ingredients depending on what you have on hand for something different every time. 

The scoops chips are a perfect little cup to hold all of the ingredients. 

We found this recipe in the "Disney Magic Kitchen Cookbook" and all of the recipes in this cookbook are kid friendly, so it's fun to get the little ones involved. 

They have a huge variety of recipes in different categories. 

My daughter is super excited when she can flip through the Disney character inspired pages and pick out something fun to eat. Enjoy!!

Dilly Chicken and Veggie Cups

by Sheena

6074973

Ingredients (28 cups)

• 1 cup cooked chicken, diced into small pieces
• 3/4 cup broccoli, chopped into small pieces
• 1/4 cup shredded carrots
• 1/2 cup light mayo or miracle whip
• 1/2 teaspoon dried dillweed or lemon pepper seasoning
• 28-32 scoop shaped tortilla chips

Instructions

Put chicken, broccoli, carrots, mayo and dillweed in a bowl. Mix gently until evenly combined. Refrigerate until serving.

When you are ready to serve, scoop chicken mixture into each chip and serve!

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If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

Kitchen items you may need:

Slow Cooker Beef Roast Dinner Recipe

This post contains affiliate links. HECR earns a small commission from purchases through these links at no cost to you!

This slow cooked meal is easy, hearty and comforting! Great for Sunday dinner or for those busy weeknights!

 

I swear, slow cookers and roasts are made for each other!

There are so many varieties of flavors you can use and so many different veggies you can add. 

Shrimp and Sausage Corn Chowder Recipe from The Busy Mom's Cookbook by Antonia Lofaso

Thick and creamy, this hearty shrimp, sausage and corn chowder is loaded with peppers, onion and has tons of flavor! This comfort food soup is easy enough to make for a weeknight dinner and leftovers are so tasty!

Shrimp and Sausage Corn Chowder

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Lemon Garlic Swai or Tilapia Recipe

I am a huge fish and seafood lover and I love to find and create new recipes that doesn't include breading and frying. This recipe is perfect for any whitefish and the flavors are so delicious!

The prep is fast, and it's so easy to throw it in the oven and prepare the rest of your meal while it cooks. I also love that fish is so quick to defrost, so you can easily make it for a last minute meal. We loved this one, and hope you do too! Enjoy!!

 Lemon Garlic Swai or Tilapia (print recipe)

What you need:

4 Swai, Tilapia or other white fish fillets

2 tablespoons fresh lemon juice

1 tablespoon butter, melted

2 cloves garlic, minced

1 tablespoon fresh parsley, minced

lemon slices

salt and pepper, if desired

Directions:

Preheat oven to 375 degrees.

Lightly grease a large baking dish. Place fish fillets in baking dish. Pour lemon juice and butter over the fillets, then sprinkle garlic, parsley, salt and pepper over the top. Lay one lemon slice over each fillet. 

Bake for about 20 minutes, or until fish flakes easily with a fork.

If you liked this recipe, follow the Hot Eats and Cool Reads Board on Pinterest here!

On the blog...

One year ago: Book Review Confessions of a Prairie B*tch by Alison Arngrim

This recipe was shared at:
Strut Your Stuff Saturday at Six Sisters Stuff
Gluten Free Fridays at Vegetarian Mamma
Weekend Potluck at 4 Little Fergusons
Foodie Friends Friday at A Lil Country Sugar
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch
Full Plate Thursday at Miz Helen's Country Cottage
Wonderful Food Wednesday at @ Home Take 2
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Recipe Linky at Newlyweds
Work it Wednesday at High Heels and Grills
Totally Tasty Tuesdays at Mandy's Recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me With Love
The Bulletin Board at Mrs Happy Homemaker
Church Supper at Everyday Mom's Meals

Book Review: Goodness and Mercy by Vanessa Davis Griggs

Description from Goodreads:

As Pastor George Landris welcomes a new member to the Followers of Jesus Faith Worship Center, jealousy begins to shake up the congregation...

Gabrielle Mercedes has dreamed of being a dancer since she was a little girl. But when her life takes a very different turn, it's nt the future she'd envisioned for herself. Feelig a void she can't fill, she fid the salvation she's been seeking in chuch and decides to start anew. Learning that her church has a dance ministry, she's thrilled to have her first love back in her life. Then she meets the handsome and professionally accomplished Zachary Wayne Morgan, and finally everything seems to be falling into place - until a past secret threatens to tear it all apart, and her newfound faith is put to the ultimate test....

My thoughts:

This is the second book I've read by Vanessa Davis Griggs in the last month, and I must say I am really digging her writing! This book is the fifth in an eight book series, with the newest one being released in December

Gabrielle Mercedes has had a rough life and it seems that all odds are against her. After almost losing her life from an attack late at night, after work as an exotic dancer, she decides to check out a local church. After attending and making a few friends, she decides to join and give her life to God. 

There are issues with the church congregation learning of her past and not liking it, as well as people embracing her with open arms. Gabrielle goes through alot of struggles, but keeps her head up and stays away from the devils grasp. 

This book is great overall and keeps you interested from start to finish. I'm not much of a Christian fiction reader, but this book definitely has an awesome story to tell. 

I rate this book 4 out of 5 stars!

Cavatappi Pasta with Tomatoes, Pesto and Mozzarella Recipe

Lately I find myself wanting more meatless recipes in my meal routine. This pasta is the perfect meatless meal and is so quick and easy to prepare!

I love the flavor combo of the fresh tomatoes, pesto and mozzarella. It's one of my favorites. This recipe is perfect served with your favorite garlic bread and a simple salad.  Enjoy!

 Cavatappi Pasta with Tomatoes, Basil and Mozzarella (print recipe)

What you need:

3/4 pound cavatappi pasta, cooked

1 tablespoon olive oil

3 cloves garlic, minced

1 pound cherry, grape or pear tomatoes, halved

4 tablespoons basil pesto

1/4 cup fresh basil, chopped

8 ounces fresh mozzarella pearls

parmesan cheese

salt and pepper to taste

Directions:

Cook pasta according to package directions. Rinse and set aside.

In a large saute pan, saute garlic in olive oil over medium heat for about 4 minutes, Add tomatoes, pesto, salt and pepper and cook for another few minutes. Add pasta, fresh basil and mozzarella, stir to combine and remove from heat. Top with parmesan and serve!

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

This recipe was shared at:
Wonderful Food Wednesday at @ Home Take 2
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Recipe Linky at Newlyweds
Work it Wednesday at High Heels and Grills
Totally Tasty Tuesdays at Mandy's Recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me With Love
The Bulletin Board at Mrs Happy Homemaker
Church Supper at Everyday Mom's Meals
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friday at Simple Living
Foodie Friends Friday at Busy Vegetarian Mom
Weekend Potluck at The Country Cook
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch
Full Plate Thursday at Miz Helen's Country Cottage

Recipe source:

Alexandra Cooks (slightly adapted)

Slow Cooker Beef and Tomato Vegetable Soup Recipe

One of my favorite things about fall and winter is making some hot, comforting soups or stews. I have been craving soup for the last few weeks and I finally broke down and made some slow cooker soup. The prep for this recipe is pretty quick and I really like how it turned out. I love the strong tomato flavor in the broth, and the big chunks of veggies are delicious. It was so warm and yummy! Enjoy ;)

Slow Cooker Beef and Tomato Vegetable Soup (print recipe)

What you need:

1 cup onions, diced

4 large carrots, peeled, halved and sliced into 1 inch pieces

3 large red potatoes, peeled and cut into bite sized pieces

1- 8 ounce container white mushrooms, sliced

1- 14.5 ounce can diced tomatoes

1 cup fresh tomatoes, diced

1 pound beef stew meat (raw or cooked, I used leftover steak)

3 1/2 cups beef broth

1 tablespoon fresh parsley, minced 
1 tablespoon fresh basil, minced

salt and pepper, if desired

Place all ingredients in a slow cooker and cook on low for 6-8 hours until all veggies are tender.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog...
One year ago: Book Review Bedbugs by Ben H. Winters

This recipe was shared at:
The Ultimate Soup Recipe List at Love Bakes Good Cakes
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour me With Love
The Bulletin Board at Mrs Happy Homemaker
Church Supper at Everyday Mom's Meals
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friday at Simple Living
Weekend Potluck at The Country Cook
Creative Thursday at Michelle's Tasty Creations
Tasty Thursdays at Mandatory Mooch
Full Plate Thursday at Miz Helen's Country Cottage
Cast Party Wednesday at Lady Behind the Curtain
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at @ Home Take 2
Totally Tasty Tuesdays at Mandy's Recipe Box
Whatcha Whipped Up at DJ's Sugar Shack
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training

Honey, Garlic and Lime Shrimp Recipe

This post contains affiliate links. HECR receives a small commission if you purchase through these links at no cost to you. Thanks for your support!

A healthy, easy and delicious meal for lunch or dinner! Serve over pasta or rice and with a veggie for a complete meal!

If you're on the search for an easy and tasty meal, look no further!

Restaurant Review: Duluth Grill, Duluth, MN

The instant I saw Duluth Grill on Diners, Drive-ins, and Dives, I just knew I had to eat there! Lucky for me, Duluth is only a few hours north of where I live, so when my sister was here visiting last week, we decided to go eat breakfast before our tour of Glensheen Mansion!

The menu is AMAZING! It took forever to decide what to eat and I could've ordered one of everything. The next time I make it up that way, I would love to try their lunch or dinner menu. It's great that they have the foods Guy tried on Diners, Drive-ins and Dives marked, so it makes for easy ordering if you'd like to try something featured on the show.

This restaurant is at the top of my foodie restaurant list! I just love that they use local and organic ingredients and I got a kick out of the rhubarb plants growing near their parking lot! The prices are really reasonable too, which makes it a "must stop" place when you are in the area! I cannot rave enough!

Now for the food!

See these GIANT cinnamon and caramel rolls?? Yep, I thought so. They are kinda hard to miss! You can add them to your Omelet meal for just $1.00 extra!! What a bargain! They were both excellent tasting and so soft and ooey gooey! YUM! Make sure you get one of these!

I ordered the Smoked Salmon Omelet which also had havarti cheese and dill. I am a huge salmon and breakfast fan, so this omelet was the perfect combo for me! It came with your choice of a few sides and I decided to have the Red Flannel Hash. This hash is a combo of sweet potatoes, beets, carrots, onions and bell pepper and is oven roasted. I really loved all of these flavors together and it was so earthy and yummy tasting! This was overall a GREAT breakfast!

My sister Shannon ordered the Mexican Omelet and hash browns! What a great plate of food! This omelet is quite unique. In addition to chorizo, peppers, onions, mushrooms and tomatoes, they also add broccoli! Yum! 

My Auntie Linnea ordered the Huevos Rancheros Skillet. It looked amazing and she loved it! It included hash browns, a crispy fried tortilla, spicy beans, a roasted corn medley and eggs, topped off with sour cream and pico de gallo and cheese! For an additional $1, you can add chorizo or fiesta chicken!

 We had to take a pic with the Guy sign!

You will not be disappointed in the food at Duluth Grill! 

You can find Duluth Grill at:

I-35 and 27th Ave West Duluth, MN

218-726-1150

Their website can be found here and Facebook page is here!

On the blog...
One year ago: Scalloped Potatoes

Pesto and Parmesan Roasted Tomatoes Recipe

I have tomatoes coming out of my ears right now! It is pretty much the end of tomato season in Minnesota and all of my plants are ripening at the same time. This recipe is a great one to use up some of those tomatoes. I am a huge pesto and tomato lover, so what better than to combine them for a quick and easy side dish! You will love these! Enjoy!!

Pesto and Parmesan Roasted Tomatoes (print recipe)

What you need:

3 medium sized tomatoes, sliced in 1/4-1/2 inch slices

1 tablespoons olive oil

1 teaspoon Italian seasoning

salt and pepper

1/4 cup basil pesto

parmesan cheese

Directions:

Preheat oven to 400 degrees. Place tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt pepper and Italian seasoning. Bake for about 10 minutes and then top with pesto and parmesan cheese. Bake for another 5 minutes or until cheese is melted.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog...
One year ago: Book Review, The Darkest Child by Delores Phillips

This recipe was shared at:
Cast Party Wednesday at Lady Behind the Curtain
Work it Wednesday at High Heels and Grills
Wonderful Food Wednesday at @ Home Take 2
Totally Tasty Tuesdays at Mandy's Recipe Box
Whatcha Whipped Up at DJ's Sugar Shack
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
Mix it up Monday at Flour Me with Love
Meatless Monday at Healthy Mommy Healthy Baby
Mealtime Monday at Couponing and Cooking
The Bulletin Board at Mrs Happy Homemaker
Scrumptious Sunday at Addicted to Recipes
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Better Baker
Gluten Free Friday at Vegetarian Mamma
Foodie Friends Friday at A Lil Country Sugar
Fantastic Thursday at Five Little Chefs
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch

Slow Cooker Saucy Chicken, Kale and Vegetables Recipe

One of my main goals for this winter is to bring more slow cooker recipes to the blog! My daughter just started kindergarten a month ago, and our time at home in the evenings has been cut by about an hour, which I'm not used to. I would like to do some slow cooker meals a couple days a week to cut down on my cooking time in the evenings. 

This recipe for Saucy Slow Cooker Chicken and Vegetables turned out so amazing!! I really liked how easy it was to throw together and the flavors have that awesome home cooked, comfort food flavor. The vegetables are super tender and the cream of mushroom soup sauce tops everything off perfectly. I would love to try making this again adding rutabaga and fresh mushrooms! Enjoy!!

Slow Cooker Saucy Chicken, Kale and Vegetables (print recipe)

What you need:

4-5 medium red potatoes, peeled and cut into quarters

3 large carrots, cut into one inch pieces

3/4 cup onion, diced

3 garlic cloves, minced

1- 14.5 ounce can cream of mushroom soup

1 1/2 cups chicken broth

salt and pepper, as desired

8 chicken legs or thighs

2 cups kale, rinsed and chopped

Directions:

In a large slow cooker, layer potatoes, carrots, onion, and garlic. Pour cream of mushroom and broth over the top. Season chicken with salt and pepper and place on top of the other ingredients. Cook on low for 6-8 hours, or high for 4 hours. In the last 30 minutes, and chopped kale and stir in to combine.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

On the blog... 
One year ago: Chicken and Barley Bake

This recipe was shared at:
Weekend Potluck at The Better Baker
Foodie Friends Friday at A Lil Country Sugar
Fantastic Thursday at Five Little Chefs
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch
Wonderful Food Wednesday at @Home Take 2
Cast Party Wednesday at Lady Behind the Curtain
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Recipe Linky at Newlyweds
Recipe Round Up at Gooseberry Patch
Totally Tasty Tuesdays at Mandy's Recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training

Homemade Chicken and Kale Rice a Roni Recipe

Rice a Roni is one of my favorite side dishes. This recipe is super easy and has so much less sodium than boxed Rice a Roni, making it a great side dish for any meal. It's also very easy to multiply if you are feeding a large group of people. I love the addition of kale (extra veggies woo-hoo) and my daughter had no problem clearing her plate. Enjoy!!

Chicken and Kale Rice a Roni (print recipe)

What you need:

1 1/2 tablespoon butter

1 cup instant white rice

1/2 cup thin egg noodles or angel hair pasta, broken

1/4 cup onion, finely diced

2 3/4 cups chicken broth

1 teaspoon dried parsley

1 1/2 cups kale, rinsed and chopped into bite sized pieces

salt and pepper, if desired

Directions:

In a large saute pan, melt butter over medium heat and add rice, noodles and onion. Saute for about 5 minutes, or until pasta and rice starts browning. Add broth and parsley, bring to a boil. Cover, reduce heat and simmer for about 5 minutes and add kale. Cook for another 5 minutes or until rice is cooked through, and liquid is absorbed, stirring occasionally.

If you liked this recipe, follow the Hot Eats and Cool Reads board on Pinterest here!

This recipe was shared at: 
Ultimate Beans and Rice Linky at Meet Penny
Weekend Potluck at The Better Baker
Foodie Friends Friday at A Lil Country Sugar
Fantastic Thursday at Five Little Chefs
Thursdays Treasures at Recipes for my Boys
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursdays at Mandatory Mooch
Wonderful Food Wednesday at @Home Take 2
Cast Party Wednesday at Lady Behind the Curtain
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Recipe Linky at Newlyweds
Totally Tasty Tuesdays at Mandy's Recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
The Bulletin Board at Mrs Happy Homemaker
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me With Love
Church Supper at Everyday Mom's Meals
Scrumptious Sunday at Addicted to Recipes
Recipe of the Week at Family Fresh Meals

Book Review: Your Name Is Renee: Ruth Kapp Hartz's Story as a Hidden Child in Nazi-Occupied France by Stacy Cretzmeyer

Description from Goodreads:

In Nazi-occupied France in 1941, four-year-old Ruth Kapp learns that it is dangerous to use her own name. "Remember," her older cousin Jeannette warns her, "your name is Renee and you are French!" A deeply personal book, this true story recounts the chilling experiences of a young Jewish girl during the Holocaust.
The Kapp family flees one home after another, helped by simple, ordinary people from the French countryside who risk their lives to protect them. Eventually the family is forced to separate, and young Ruth survives the war in an orphanage where she is not allowed to see or even mention her parents.
Without the trappings of lofty language or the faceless perspective of history, this first-person account poignantly recreates the terror of war seen through the eyes of an innocent child. Your Name Is Renee is a tale of suffering and redemption, fear and hope, which is bound to stir even the most hardened heart.

My thoughts:

I really loved this book. Ruth aka Renee's story is different than other Holocaust books I've read. It was interesting and sad learning about her families struggle, hiding in plain sight from the police, and the amazing people who risked their lives to help them along the way. I also had no idea that children were sent to orphanages in hopes they would be safer there, instead of being with their family, in fear of being rounded up and sent to the concentration camps. This story shows and tells the sheer determination of a family trying to survive, a mother trying to keep her daughter safe, and keeping hope that somehow, someday everything will be alright. I recommend this book to anyone who has an interest in history and the Holocaust. The writing is great and this book is easy to follow.

I rate this book 4.5 out of 5 stars

On the blog...
One year ago: Easy Chicken and Cheese Enchiladas

 *In accordance with the FCC guidelines, if you make a purchase from the Amazon link above, I will receive a small commission at no cost to you for the referral.*
 

Mixed Berry Spritzer Recipe

There's nothing like a cold refreshing beverage on a humid Minnesota day. (see the condensation on the glass? lol) These Mixed Berry Spritzers are perfect. I just love the bubbly soda and chunks of fruit floating around. They are easy to prep and each person can add as much or little fruit as they want! Serve these at your next BBQ, get-together or birthday party and everyone will love them! You could also make an adult cocktail spritzer by adding your favorite clear liquor!

Mixed Berry Spritzer (print recipe)

What you need:

1- 2 liter bottle of lemon lime soda

1- 16 oz bag of frozen mixed berries

1/4 cup granulated sugar

ice

vodka, optional

Directions:

12-24 hours prior to serving, combine berries and sugar in a bowl. Cover and refrigerate until serving. 

Scoop a couple spoonfuls of the berry and syrup mixture into a glass. Add ice and soda. Stir and enjoy!

If you like this recipe, follow the Hot Eats and Cool Reads Board on Pinterest here! 

On the blog...
One year ago:  Book Review Junebug by Chris Fabry

This recipe was shared at:
Cast Party Wednesday at Lady Behind the Curtain
Whatcha Whipped Up Wednesday at DJ's Sugar Shack
Recipe Linky at Newlyweds
Totally Tasty Tuesdays at Mandy's Recipe Box
All My Bloggy Friends at Love Bakes Good Cakes
Tuesday Talent Show at Chef in Training
The Bulletin Board at Mrs Happy Homemaker
Mealtime Monday at Couponing and Cooking
Mix it Up Monday at Flour Me With Love
Church Supper at Everyday Mom's Meals
Scrumptious Sunday at Addicted to Recipes
Recipe of the Week at Family Fresh Meals
Strut Your Stuff Saturday at Six Sisters Stuff
Foodie Friday at Simple Living
Weekend Potluck at Sunflower Supper Club
Foodie Friends Friday at A Lil Country Sugar
Fantastic Thursday at Five Little Chefs
Thursdays Treasures at Recipes for my Boys
Creative Thursday at Michelle's Tasty Creations
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursday at Mandatory Mooch