Southwest Chicken Coleslaw Recipe

A delicious and unique Southwest Mexican flavored side dish! This coleslaw is perfect served at a BBQ, picnic or for taco night. Serve in spinach or tomato wrap for lunch or dinner!


Southwest Chicken Coleslaw

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Bacon & Asparagus Breakfast Pizza Recipe

This is a unique and delicious breakfast or holiday brunch recipe! Plus, who doesn't love pizza anytime of day? 

I'm always game for trying and experimenting with new breakfast recipes. Since I didn't have a breakfast pizza recipe yet, I knew that would have to be the next thing to try! I picked up some Pecan Rubbed Bacon from my local meat market, Manea's Meats in Sauk Rapids, MN and decided to fry it up and use it on this pizza. 

Fantastic Fish Tacos Recipe... Made with Pollock... Surprise Recipe Swap!

 I was super excited to participate in the Surprise Recipe Swap again this month! Thanks to Jutta from Hungry Little Girl for setting up this fun swap with a whole group of great bloggers!

I was even more excited to find out that my assigned blog for this month is Bobbi's Kozy Kitchen! I've been following Bobbi for such a long time, and just love the recipes that she posts! You will have to stop by and check them out! Plan on getting lost in her recipes for awhile, I know I did!

After looking through Bobbi's recipes, I decided to try her Fantastic Fish Tacos! The sauce caught my eye and I just knew it was something I'd love! I made a few small changes within the recipe (changing the cheese and leaving out the coriander), but it still turned out absolutely delicious! I am so glad I tried this recipe and we will be making it again! 

Fantastic Fish Tacos Made With Pollock (print recipe)

What you need:

Fish:
4- 6 ounce white fish fillets ( I used pollock)
1 tablespoon cumin
1 tablespoon chili powder
salt and pepper
olive oil
corn tortillas
cheddar cheese
shredded cabbage
tomatoes, diced

Sauce:
1/3 cup mayo
1/2 cup sour cream
1 lime, juiced
1/2 teaspoon ground cumin
2 ounces canned green chiles
1/2 cup fresh cilantro, chopped
salt

Directions:
In a food processor combine all of the sauce ingredients until smooth. Refrigerate until serving.

Set your oven on the low setting. Wrap the corn tortillas in aluminum foil and place in oven to warm. 

Remove the fish from the refrigerator. Pat dry on both sides. Season and rub both sides of the fish fillets with the cumin, chili powder, salt and pepper.

In a large skillet, heat the olive oil over high heat. Add the fish and cook on both sides for 3-4 minutes until fish is cooked through, depending on the thickness of the fillets.

Remove the tortillas from the oven and fill with fish, cheese, cabbage, tomatoes and sauce!

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On the blog... one year ago: Crispy Baked Hashbrowns with Parmesan

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Roasted Tomatoes and White Beans Recipe

 


It's been awhile since I've posted a side dish recipe on the blog! I've got a few great ones coming in the next couple weeks, so keep an eye out for them! 

I really love how delicious this recipe for Roasted Tomatoes and White Beans turned out! The ingredients all go great together, and I love the fresh flavor from the herbs. This would be a great side dish for just about any meal, especially chicken and beef. Enjoy!

Roasted Tomatoes and White Beans (print recipe)

What you need:
2- 10 ounce containers grape tomatoes, halved
1/2 medium onion, finely sliced
1- 15 ounce can white beans, drained and rinsed   
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
salt and pepper, as desired

Preheat the oven to 400 degrees. 

Combine the tomatoes, onion, white beans, olive oil, salt and pepper in a large baking dish. Roast for 45 minutes, remove from the oven, and stir in the fresh parsley and basil. Serve!

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On the blog... one year ago:
Strawberry, Tomato & Cucumber Salad with Balsamic Vinaigrette 

This recipe might be shared at one of these fabulous blogs!

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Recipes for my Boys

Bacon, Spinach and Mushroom Macaroni and Cheese Recipe

This recipe is one of those Sunday dinner comfort foods! Hearty and delicious! 

Aaahhh mac and cheese! One of my favorite comfort foods! I don't make it very often, but when I do, I savor each and every bite. Well, we all know bacon makes everything better, so when I decided to add bacon, mushrooms and spinach to my usual mac and cheese recipe, I knew it would be out of this world! Thankfully I had a couple friends at my house to be my guinea pigs when I made this, and they loved it just as much as I did! What tops it all off, is a few dashes of hot sauce. This is sure to be a new favorite. Your welcome and enjoy ;)

Bacon, Spinach and Mushroom Macaroni and Cheese

by Sheena

6076207

Ingredients (9x13 pan)

• 2 1/2 cups elbow macaroni, cooked according to package directions
• 6 tablespoons butter
• 1/3 cup onion
• 1/2 teaspoon paprika
• 2 tablespoons flour
• 3 1/2 cups milk
• 8 ounces velveeta, cubed
• 1 1/2 cups shredded swiss cheese
• 8 ounces white mushrooms, sliced
• 2 cups fresh baby spinach
• 8 ounces bacon, pre-cooked and chopped into bite sized pieces
• salt and pepper, as desired

Instructions

Melt the butter in a medium saucepan over medium heat. Add the onion and paprika and saute for 5 minutes. Add the flour, stir and cook for 1 minute. Add the milk, velveeta and swiss cheese. Heat until the cheese is completely melted, stirring often. Season with salt and pepper.

Meanwhile saute the mushrooms, baby spinach and cooked bacon in a skillet over medium heat for 5-7 minutes until spinach is wilted. There should be enough grease released from the bacon to saute.

Preheat the oven to 350 degrees. Grease a 9x13 baking dish. Pour the cooked macaroni in the baking dish, adding the bacon, mushroom and spinach mixture on top of that, then pouring the cheese sauce over the top. Bake for 35-45 minutes or until the top starts browning.

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On the blog... one year ago: Slow Cooker Dr Pepper Pulled Pork

Book Review: The Twelve (The Passage #2) by Justin Cronin

Summary from Goodreads:
At the end of The Passage, the great viral plague had left a small group of survivors clinging to life amidst a world transformed into a nightmare. In the second volume of this epic trilogy, this same group of survivors, led by the mysterious, charismatic Amy, go on the attack, leading an insurrection against the virals: the first offensives of the Second Viral War.

To do this, they must infiltrate a dozen hives, each presided over by one of the original Twelve. Their secret weapon: Alicia, transformed at the end of book one into a half human, half viral—but whose side, in the end, is she really on?

My thoughts:
Like everyone else who read The Passage, I anxiously awaited the release of the next book in the series, The Twelve. It seemed like it took years to come out.

Well, I am sad to say, it really wasn't worth the wait. It was a decent read, but there were so many characters, and so many different time frames, it was just difficult to follow. Maybe had there not been so much time between reading the first and second books, it might've flowed easier. Could be, or maybe I have just too much going on right now to have given it the concentration it needed. 

It was definitely interesting during the parts that I actually got into (more the beginning of the book), but towards the end, I just wanted it to be over. I'm not sure if I will be reading book 3 in this series, we'll see when the time comes!

I rate this book 3 out of 5 stars
 

Banana Bundt Cake Recipe

Banana bread is what I usually end up making with ripe bananas. I wanted to try something different this time around, so I started digging through recipes in my cookbook collection. I stumbled on this recipe for Banana Bundt Cake and knew it was one I wanted to try. I love how moist the cake turned out! It had great flavor and tasted perfect with lots of icing on top! Enjoy!!

Banana Bundt Cake

What you need:
2 ripe bananas, mashed
4 eggs
1 box white cake mix
1/4 cup oil
1 cup water
1- 3.4 ounce box banana or vanilla pudding
1 cup chopped nuts, optional
icing or powdered sugar

Directions:  
Preheat oven to 350 degrees.

Combine all the ingredients in a bowl in the order given. Pour into a greased bundt pan. Bake for 1 hour. Sprinkle with powdered sugar or drizzle icing over the top.

Recipe Source: Wyndmere Community Alumni Cookbook, Wyndmere, ND 1995

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On the blog... one year ago: Short Spaghetti aka Goulash

Tuna, Brown & Wild Rice Casserole Recipe

What do you get when you're too lazy to run to the grocery store during a Minnesota winter?? Tuna, Brown and Wild Rice Casserole! This is one of those recipes where you throw just about everything but the kitchen sink together, and come up with a wonderful tasting casserole! This would be such a great weeknight meal if you cooked the rice a day or two ahead of time since wild rice takes 45 minutes to prepare. My daughter and I both loved it and I hope you enjoy it too!

Tuna, Brown and Wild Rice Casserole (print recipe)

What you need:
3 cups cooked brown and wild rice blend (or use whatever rice you prefer)
1/2 cup celery, finely diced
1/2 cup carrots, shredded
1/2 cup onion, finely diced
1 can cream of mushroom soup
1 cup milk
1/2 cup sour cream
1 can tuna, drained
1 cup mozzarella cheese
salt and pepper as desired
 
Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a large bowl. Transfer to a greased glass baking dish. Bake for 30-45 minutes. 

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On the blog... one year ago: Hamburger Vegetable Soup

This recipe may be shared at one of these fabulous blogs!

Sweet Butternut Squash Casserole Recipe

A delicious, sweet squash casserole that's a holiday family favorite! The crunchy topping is to die for and it makes enough to feed the whole family at Thanksgiving or Christmas!

Sweet Butternut Squash Casserole

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