Tag: Easy Recipes

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