I grew up thinking Chicken Pot Pie was gross, I know, I know, what is wrong with me?  So when I got carrots in this weeks Greenling delivery box I decided they were the excuse I needed to make Chicken Pot Pie.  I also got Portobellos and debated adding them to this but, I’m not a big mushroom fan so I didn’t

There are a few things I should say about this Best EVER Guacamole Recipe.  First, I was really late to the party in terms of guacamole.  Just the site of it grossed me out until a few years ago.  I know, I live in Texas, how can I say that?  Well it wasn’t until a trip I took to Cabo back in ’05 that made me

Greek Yogurt Cornbread is a twist on a recipe for Sour Cream Cornbread we got from my Aunt Leslie.  Growing up in the south you have to eat cornbread, but, confession time…I’ve never really been a big fan.  I hate how dry cornbread tends to be.  But with the Sour Cream Cornbread recipe I finally

These have been a family favorite for as long as I can remember.  Only, I don’t remember my Grandmom ever making them.  Maybe that’s because my grandparents never lived near us while they were hosting us, and Granddad

Hodge Podge is, well a hodge podge of items from your pantry with a little meat thrown in.  And I’ve been attempting to organize my house including the pantry which lead me to the discovery that I already had most of the items I needed to make Hodge Podge.

Three years ago after a friend gave me a subscription to Food & Wine magazine I decided that I wanted to try and roast a turkey for Thanksgiving.  Over the years we ended up having a frozen smoked turkey and just all made the sides to go with it.  So when I volunteered to make one it was because I

My mom has been making this recipe for as long as I can remember.  In fact she has a “special meal,” each of us kids get on our birthdays and this is what she fixes for me.  According to mom this recipe originated when she and her dad were having a cook off of some sort one night.  Basically Tijuana Tort is Mexican Lasagna.

I don’t know that this recipe could ever be deemed “healthy,” but in an effort to make it more healthy, here is my recipe and my alterations.

1 onion chopped

1 bell pepper (I added to get more veggies)

I chop these up and put them in a skillet pretty low just to soften while I get the meat browning.

1 lb ground beef browned, but I sub in a package of Jennie-O Mexican style ground turkey.

I drained the turkey then added the onion and bell pepper to the meat skillet.

Next mix in:

2 tsps chili powder

16 ounces tomato sauce

I also added in one can of Rotel just to spice up the Tijuana Tort a bit.  You let it simmer for 15 minutes, if you’re like me and never remember what that means, I just let it slightly bubble for 15 minutes until it looks like this:

I have to start this post with a confession…I stole this recipe…my roommate in college said this was a family recipe, however I have no found it on sites like All Recipes and Cooks.com, so I am in no way claiming this is MY recipe.

But I will say, this is the best chocolate chip cookie recipe in the world! Unless you like your chocolate chip cookies crunchy, but then you’re just weird (jk Mom!).

When making these first I let the butter sit out to get soft.  On the All Recipes site a woman said she melted her butter entirely to make the cookies more moist; but these cookies don’t really need any help in that department.

My mom has been making this baked Italian chicken for as long as I can remember, and to be honest I have no idea where she got the recipe from, so I definitely not trying to claim this as my family’s recipe.

Mom’s version calls for:

3-5 chicken breasts

8 oz cream cheese (soft, you can do this in the microwave)

1 package Good Season Italian Dressing mix

1/3-1/2 Cup white cooking wine

The problem with this recipe is, you have to make the whole recipe…it’s pretty tricky to measure out just the right amount of cream cheese and get just the amount of dressing mix you need for one breast of baked Italian chicken if that’s all you want to fix.