Category: Food

Game Day Buffalo Chicken Dip

LeahLeave a comment

With football season in full swing, I’m bringing back this game day favorite! This buffalo chicken dip is always a favorite and so easy to make. I love that I can just throw everything in the crockpot and it’s ready to go.

What You’ll Need

  • 8 ouces of Cream Cheese
  • 1/2 cup Ranch dressing (I use Hidden Valley)
  • 1/2 cup Hot Sauce (I use Frank’s Red Hot)
  • 2 cups Shredded Chicken (Rotisserie Chicken is great for this)*
  • 1 cup Shredded Cheddar Cheese

*For frozen chicken, put chicken and 1 cup chicken broth and seasonings of choice (I normally use salt, pepper, and garlic powder) in an Instant Pot and cook for 10-12 minutes depending on how large your chicken is. I’ve also used boneless skinless breats and thighs depending on what I have.

In your crockpot, you’ll combine the cream cheese, Ranch dress, hot sauce, and shredded chicken. Top with 1/2 cup of your shredded cheese and cover with the lid. This will cook on high for 1 1/2 to 2 hours.

Once the cream cheese is melted through, mix until everything is well combined. Then top with the reserved 1/2 cup of shredded cheese.

Cook for 15 more minutes and give dip another stir.

Lower to your crockpot’s warm setting and enjoy! I serve mine with tortilla chips, but have also used celery sticks, carrots, and toasted slices of baguette too.

XOXO,
Leah

Chicken Tortellini Pasta Salad

LeahLeave a comment

When I think summer, I think of the chicken tortellini pasta salad my mom made when I was growing up. If any of us had a busy few days or week ahead, I always looked forward to knowing this was in the fridge! Aside from the memories, what I love most about this recipe is that there really is no wrong way to make this!

Now if you’ve read any of my other recipe blogs, you know I’ll never make you read a novel to get to the recipe, so let’s get into it:

What You’ll Need

  • 1 Package (20 oz) of Cheese Tortellini
  • 2 Large Chicken Breasts
  • Dried Cherries or Cranberries (I use whichever we have in the pantry)
  • Fresh Chopped Basil (I use about 1/2 of a cup, but use more or less depending on your taste)
  • Grated Parmesan Cheese(measure with your heart)
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder

First things first, decide which dish you’re going to assemble this in. I normally use a large tupperware container or baking dish with a lid to make it easier to put in the fridge and cut down on the number of dishes to clean up!

Bring a large pot of salted water to a low boil and cook your tortellini according to package instructions. I like to add a drizzle of olive oil so make sure they don’t stick together. Stir occasionally. Once cooked, drain, add to your dish with a healthy drizzle of olive oil, and stir to coat the tortellini in the oil.

While your tortellini cooks, season your chicken. I used salt, pepper, and garlic powder. I grilled my chicken until it reached an internal temperature of 165°. If you’re baking your chicken in the oven, preheat it to 425° and bake for 15-20 minutes. Once done, dice it up and add to your dish with the pasta. Stir to combine.

Next you’ll want to chop up your basil. This is really one of those times that your personal taste matters as far as how finely you want to chop. I do a rough chop since that’s how my mom always made it, and I think it helps you get a bit of basil in every bite.

I add my dried cherries (or cranberries) with the basil since all that involves is opening the container they’re in. I used almost all of an 8 oz. bag. I also like to add another drizzle of olive oil. This is the only “dressing” your pasta salad will have, but trust me when I say it’s still so good!

Say it with me now: add to your dish and stir.

This last ingredient is my boys’ favorite; the parmesan cheese! I grated probably 3/4 of a cup, but I’m a firm believer that cheese is something you measure with your heart. You can also buy the kind that’s already grated to make things easier or if you don’t have a cheese grater.

And that’s it!

To me, this is what summer tastes like. Add in some fruit and chips or pretzels for a little crunch, and you’re set! The great thing about this is that it really does get better the longer it sets. I’ve never had a batch last longer than a 2-3 days. You can also use this recipe as a starting place to make a huge batch to take to your next get together!

Where would be your ideal place to eat this this summer?

XOXO,
Leah

Pizza Stuffed Breadsticks

LeahLeave a comment

Happy Snack Sea… I mean Football Season, y’all!

My husband grew up playing and watching football, and it’s something that’s carried over into our family. Kaz loves football days and getting to watch, and while I love getting to watch too, I think I may love the snacks just a little bit more.

These cheesy and pepperoni stuffed breadsticks are so good and a perfect addition to our game day snack line up!

What You’ll Need

  • Pizza Dough (I used homemade, but store bought works just as well)
  • Mozzarella Cheese Sticks
  • Pepperoni (I used normal sized ones, but the minis would be great too)

Because I forget to do this more often than not, preheat your oven to 450 degrees.

Next you’ll roll your pizza dough out into a rectangle on a lightly floured surface. I rolled mine out to about 1/4 to 1/2 an inch thick. If you’re using a refrigerated sheet of pizza dough, you can skip this step!

On one half of the dough, lay your mozzarella sticks in a row leaving about an inch or so on each side. Add your pepperoni. I just put them on top of the mozzarella sticks, but you could put them underneath them as well!

Fold the other half of your dough over to cover. With a pizza cutter (or knife) cut each breadstick leaving room on the sides. Using a fork, crimp the cut edges to seal.

Place the breadsticks on a cookie sheet lined with parchment paper, and brush with melted butter. I topped mine with Italian seasoning, but you can skip this if you’re not a fan too!

Bake at 450 degrees for 10-14 minutes, or until golden brown. Cooking times can vary depending on how thick your dough is. If you used a refrigerated sheet of dough, your cook time will be closer to the 10 minute mark.

Once baked serve warm with your favorite sauce, and enjoy!

XOXO,
Leah

No Bake Energy Bites

LeahLeave a comment

With school in full swing, it’s even more important that I have quick and nutritious things on hand for Kaz!

We love granola in our house and don’t discriminate on the form; bars, bites, baked, no bakes, etc. They’re recipes I can feel good about giving Kaz, and he loves the taste. If you have littles, you know how big of a balancing act this can be.

Not being one for huge long intros to get into a recipe, here’s my favorite, tired and true, one for No Bake Energy Bites (also good if you’re a nursing mama)!

What You’ll Need

  • 2 Cups of Rolled Oats
  • 1 Cup of Peanut Butter 
  • 1/2 Cup of Honey
  • 1/2 Cup of Ground Flax Seeds
  • 1/2 teaspoon of Salt
  • 1/2 teaspoon of Vanilla Extract
  • Add Ins of Choice (I typically use about 1/2 cup of chocolate chips)
  • Parchment Paper
  • A Cookie Sheet

First you’ll combine your peanut butter, honey, salt, and vanilla extract until well combined. If you’re not a a fan of peanut butter, you can substitute your favorite nut butter. Agave can be used in place of the honey. I’ve found that maple syrup doesn’t hold the bites together quite as well since it’s not quite as thick.

Add your rolled oats, ground flax seeds, and any add ins you’ve chosen. Mix until everything is well combined.

Prepare a baking sheet by lining it with parchment paper.

Roll balls of your oat mixture to your desired size. Mine are normally between one and two inches. If you’re wanting something more of a one bite size, stick to keeping your bites closer to one inch.

Sometimes when I don’t want to roll them all out, I’ll press the mixture on my prepared baking sheet and cut them into granola bars.

These can be stored in an air tight container in the fridge for about two weeks. They normally don’t last past the first week here though because they’re that good!

Other variations I’ve done are adding raisins, chopped peanuts, and candy coated chocolates in place of the chocolate chips for a take on monster cookies.

XOXO,
Leah

Easy Puppy Chow

LeahLeave a comment

In my small midwestern town, puppy chow was an ever present part of my childhood! It was at pot lucks, sporting events, bake sales, etc. It only requires four ingredients, and is super simple (and quick) to throw together.

I shared a picture of our first batch of the summer and immediately had messages asking how to make it, and since i’m not one for drawn out intros, lets get to what you’re actually here for; how to make it!

What You’ll Need

  • 5 Cups of Rice Chex Cereal
  • 1 Cup of Peanut Butter
  • 1 Cup of Semi-Sweet Chocolate Chips
  • Enough Powdered Sugar to Coat (I used about 1/2 to 3/4 of a cup)

What You’ll Do

  • In a microwave safe bowl, combine the chocolate chips and peanut butter. Microwave in 15 second intervals until melted and well combined. This took me about a minute total but will depend on your microwave!
  • Next add the Chex cereal one cup at a time and in the chocolate mixture. Repeat until all your cereal is coated.
  • Added you coated Chex to a Ziploc bag and add the powdered sugar. Shake the bag until all of your Chex is well coated. You can adjust the amount depending on your preferences! I like to make sure each piece has a good layer on it.

Eat it straight from the bag or store it in an air tight container. Enjoy!

XOXO,
Leah

Sushi Bake

LeahLeave a comment

I’ve never been one for long intros when it comes to recipe blogs, so I’m definitely not going to start now!

This sushi bake is a huge hit in our house, and we normally make it at least a few times a month.

What You’ll Need

– 1/2 pound of salmon seasoned with salt, pepper, garlic, and a little Smokey paprika, shredded

⁃ 1/2 pound of imitation crab, shredded

⁃ 4 oz cream cheese

⁃ 1/4 cup mayo (I use a Japanese brand called Kewpie), but regular mayo works too

⁃ Sriracha to taste

⁃ 2 cups of cooked white rice

⁃ Crushed seaweed

⁃ 9×9 baking dish

⁃ Cooking spray

⁃ Sesame seeds (optional)

Bake your salmon until done. I use the air fryer for about 9 minutes at 400 and season with salt, pepper, garlic, and a little smokey paprika. Remove skin and shred when finished.

Cook your rice according to package directions. I use jasmine rice (but any white rice will work) and cook it in our Instant Pot using the rice function.

Shred your imitation crab while your salmon and rice cook.

Add your shredded salmon, imitation crab, cream cheese, mayo, and sriracha to a bowl. Mix until well combined.

Spread your rice into an even layer in your greased 9×9 dish.

Add your crushed seaweed on top of the rice layer, and top with your salmon and imitation crab mixture.

Bake in the oven for about 10 minutes at 380, and finish under the broiler for about 3 minutes.

Top with more of the mayo and sriracha, and enjoy! We add sesame seeds and sometimes avocado if we have them.

xoxo,

Leah

Easy Biscuits and Gravy

LeahLeave a comment

This breakfast is one of my family’s favorites, especially when the temps start to drop. Not only is it so delicious but also super easy to make!

I’ll spare you the paragraphs of scrolling and jump right into how it’s made:

Ingredients

⁃ Buttermilk Biscuits (I use the frozen Pillsbury ones)

⁃ 1 lb pork sausage

⁃ 1/4 cup of flour

⁃ 2 1/2 cups milk

⁃ Salt and pepper to taste

Recipe

⁃ Bake biscuits according to package instructions

⁃ Brown sausage over medium heat until cooked through

⁃ Added flour and stir until well combined

⁃ Added milk a little at a time while stirring

⁃ Bring to a boil

⁃ Reduce the heat and simmer until gravy thickens

Enjoy!

Crumbl Copycat Snickerdoodle Cookies

LeahLeave a comment

Happy Friday, y’all!

Like most people, I’ve been trying out tons of new recipes since the start of Covid. I love cooking and baking anyways, but the extra time home has given me the chance to try recipes I normally wouldn’t.

Enter this Crumbl copycat recipe from Cooking with Karli!

If you haven’t heard of them, Crumbl is a family founded cookie business based out of Utah that offers different flavors (with the exception of their famous milk chocolate chip and classic pink sugar cookies) each week!

Karli has made it her mission to recreate these gourmet cookies and share her recipes!

I’ve always loved snickerdoodle cookies. There’s just something about them and that cinnamon and sugary goodness. Paired together with the cream cheese icing, and it’s a match made in Heaven!

These Snickerdoodle cookies have quickly become my new favorites! They have the perfect amount of structure so they’re not falling apart in your hands with just the right amount of softness when you bite in. Topped with a generous amount of vanilla cream cheese icing and finished with a sprinkle of cinnamon sugar makes them a delicious treat to save for yourself or share with friends!

To try this recipe out for yourself or one of Karli’s other recipes, check out her blog: Cooking With Karli!

XOXO,
Leah

Homemade Cinnamon Dolce Syrup

LeahLeave a comment

I love a hot cinnamon dolce latte from Starbucks, but with the recent shortage in the syrup I figured it was time to figure out how to make it at home! I love how easy this is to make, and having it at home is so much more convenient than driving to get it whenever the craving strikes.

What You’ll Need

  • 1 1/2 cups of Water
  • 1 Tbs Vanilla Extract
  • 1/2 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 4 Cinnamon Sticks
  • Container of choice with lid

You’ll start off by combining the water, granulated sugar, brown sugar, and cinnamon sticks in a medium saucepan. Bring to a low boil, reduce the heat, and simmer for about 15 minutes.

Remove saucepan from heat before adding in the vanilla extract and removing the cinnamon sticks.

Transfer the syrup to your container and allow to cool before refrigerating.

Syrup can be stored in the fridge for up to six months.

Easy Teriyaki Turkey Bowls

LeahLeave a comment

It’s no secret that Kaz and I love all kinds of Asian dishes. In an effort to order/ eat out less and cook at home more, I began to play around with recipes for an easy but yummy teriyaki sauce! This is the result of countless attempts to get it just right. I normally use ground turkey, carrots, and broccoli, but the sky’s really the limit with this.

  1. What You’ll Need
    • 1 lb Ground Turkey
    • 2 Cups Broccoli
    • 2 Cups Diced Carrots
    • 1/2 Cup Low Sodium Soy Sauce
    • 1/4 Cup Water
    • 2 Tbs Red Wine Vinegar
    • 2 Tbs Brown Sugar
    • 2 Tbs Granulated Sugar
    • 2 tsp Minced Garlic
    • 1 tsp Garlic Powder
    • 1 tsp Ground Ginger
    • 1 Tbs Cornstarch
    • 2 Tbs Warm Water
    • 1 Tbs Vegetable Oil
    • Salt and Pepper to Taste
    • Diced Green Onions (Optional)
    • Sesame Seeds (Optional)

To start things off you’ll combine the soy sauce, 1/4 cup of water, red wine vinegar, brown and granulated sugars, garlic, and ginger in a small saucepan over medium heat. Stir until the sugars are dissolved.

Meanwhile, whisk together the cornstarch and 2 Tbs of warm water in a small bowl until the cornstarch is completely dissolved.

Slowly stir cornstarch mixture into the sauce over medium heat and simmer until the sauce is thickened to your desired consistency. Remove saucepan from heat and set aside.

In a large skillet, heat vegetable oil over medium-high heat. Add broccoli and carrots and cook until slightly softened. Season with the 1 tsp of garlic powder and salt and pepper to taste.

Add your ground turkey until thoroughly cooked.

Pour your teriyaki sauce over the cooked ground turkey and veggie mixture and stir to combine. Simmer for about five minutes so everything has time to soak up all the flavors until the sauce has thickened to your liking.

Serve over rice, noodles, or riced cauliflower. Green onions and sesame seeds are option for additional flavor!

XOXO,
Leah