Category Archives: Recipes

Sick & Tired


The title of this post I mean very literally. Today I woke up to find myself not feeling well at all, and decided to go to Urgent Care to get myself checked out. I don’t get sick often, but when I do, it’s usually pretty bad. This was confirmed today when I was diagnosed with both an upper respiratory infection and inflamed allergies. Yay!

I was prescribed the Z pack for my infection, and Claritin and an OTC nasal spray for my allergies. Needless to say, I did not do much of anything at all today. Both the sickness and the medication completely wiped me out and I spent the entire day on the couch and napping on and off (uncomfortably I might add.) I finally woke up about 7 PM and decided I needed to stay awake for at least 4 hours so I could get some sleep tonight.

Another lovely side effect of my sickness is that nothing sounds good to eat – at least, nothing I currently have stocked in my kitchen. I decided to hop on Pinterest and browse my Delicious board until something stood out to me. What I picked was super easy to whip up and will be warm when it gets out of the oven so I cannot wait to take a bite.

This recipe is originally from Gimme Some Oven (her recipes are great!)

Honey Beer Bread

  • 3 cups flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. honey
  • 1 bottle (12 ounces) beer (I used Sam Adams Cherry Wheat)
  • 4 tbsp. (half stick) butter, melted (you can double this, which I opted to)

Preheat your oven to 350° F. Grease a 9″ x 5″ x 3″ inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the beer and honey into the dry ingredients until just mixed. (Ali from Gimme Some Oven recommends popping your honey in the microwave for a few seconds beforehand to make it easier to stir in, and this works!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.


Girls’ Night In…and Out!


For those of you who aren’t aware, where I currently live is not where I am from. I moved about two hours away from my hometown for a job and now I only get to see my friends and family once a month or less.

Tomorrow night, three of my girlfriends are visiting for the night. I am preparing dinner for us and then we are going to go out on the town and do some dancing.

My friends are big cheese heads (much like me) so I made sure to find a recipe that included lots of cheese. I work tomorrow, but only a half day, so I am going to throw the ingredients into the crockpot so I can worry about cleaning and prepping for the night ahead. I am sure I’ll need to get a nap in before these girls grace me with their presence.

The dinner dish I am making is Crockpot Cream Cheese Chicken, and I also am going to whip up some yummy adult beverages to drink before we go out. (Interestingly enough, the drink is called Girls’ Night Out).

Girls’ Night Out

  • 3 oz. pink moscato
  • 1 oz. vanilla vodka
  • 1 oz. strawberry soda

Shake moscato and vanilla vodka with ice, and then pour into a glass, then top with strawberry soda.

Can’t wait to let you guys know how it goes!

Shirley Temple (for adults!)


Remember when you were really young and to make yourself feel older you’d order a Shirley Temple? Then the server would bring you an adult looking drink in an adult looking glass and you’d sip away, feeling a little more sophisticated for a seven year old.

Even though I’m far from seven, I still love the taste of Shirley Temples. In fact, whenever I go out to restaurants I request Coke with grenadine versus just Cherry Coke. Something about that sweet, cherry mixer just makes the pop taste so much better (soda for those of you not from the Midwest.)

Tonight I was feeling adventurous so I played around in my kitchen and hatched what I call the Grown Up Shirley Temple.

Cherry vodka, lemon lime soda, and grenadine, garnished with a cherry.

Adult Shirley Temple

  • 1 1/2 parts cherry vodka
  • 3 1/2 parts lemon lime soda
  • 1/2 part grenadine

Mix ingredients together into a glass, and then garnish with a cherry. Serve chilled.

What’s your go-to adult drink?

Cheesy Nacho Casserole


Yes, you read that right – I made a casserole out of tortilla chips. I pinned a recipe a while back that I’ve been meaning to try out, but I kept putting it off because of the heat apocalypse that Michigan has been put through in the last month. I did not want to be warming up my apartment with any oven.

I finally got an excuse to try out the recipe. Social Media Day was last month and a few local businesses have joined the fun by hosting their own SMD. Last week my brother and I attended a SMD event at Garden Fresh Gourmet in Ferndale, MI. (If you’ve never tried Garden Fresh, you really should indulge your taste buds, like right now. Seriously, go to your local grocery store and get some of their Sweet Onion Salsa). Garden Fresh is the most award-winning salsa in the US and they also have pretty amazing hummus, dips, and new to me – chips!

As we left the event last week, everyone received door prizes – a bag of Garden Fresh Tortilla Chips and a chip clip (I always need those). I chose the Nacho Cheese flavor because I had this recipe in mind, and my brother grabbed the Blue Corn since he’s into being healthy.

After spending my entire Sunday running errands, cleaning my dirtier than I realized apartment, and reading my book, I finally got around to starting the recipe at 8:30 PM. (This is what happens when you don’t have clocks in your apartment.)

This is what you will need for your Cheesy Nacho Casserole, including cooked shredded chicken. Mine was boiling at the time I took this photo.


Since I love cheese so much, I made sure to basically double the amount that the recipe called for. You can always do more or less to what it calls, it just depends on your personal preference.

Cheesy Nacho Casserole

Cheesy Nacho Casserole

This ooey gooey concoction is currently bubbling away in my oven. I cannot wait until it gets out so I can try some.

And thankfully, when the chip crunching went awry and spilled onto the floor, I had a little helper on the ready to clean it up for me.

He loves tortilla chips!

Now what you were really waiting for – the recipe (as seen on Jam Hands)

Cheesy Nacho Casserole

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (or more if you love cheese like me)
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 can diced tomatoes
  • 1/2 packet taco seasoning (you can add more if you want more flavor)
  • Bag of nacho cheese flavored tortilla chips

Pre-heat oven to 350°F.

In a mixing bowl, combine all ingredients except chips.

In a greased casserole dish, put a layer of crushed tortilla chips, enough to cover the bottom of the dish so that you can’t see it. You want the chips to be smaller than originally but not really crushed. Think of breaking them into fours.

Spread a layer of the chicken mixture on top of the chips base. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese and super crunched up chips. Cover and bake for 30-35 minutes.

Baked Ranch Dorito Chicken Nuggets


My favorite thing to cook with is chicken. Chicken is something I could eat every day and never tire of, which is also why I love experimenting with it so much.

After running 1.5 miles at the gym tonight, I knew I wanted to make something for dinner that was semi-healthy, so I wouldn’t be completely wasting all the calories I just burned.

I decided to make chicken nuggets, but these would be baked, not fried, and not from a frozen bag. And they turned out pretty awesome, if I say so myself 🙂

Here’s the recipe!


Baked Dorito Ranch Chicken Nuggets

  • 1 lb. boneless, skinless chicken breasts cut into 2 in. size pieces (bite size, like nuggets!)
  • 1/2 cup sour cream
  • 1/2 cup flour
  • 1/2 cup Hidden Valley ranch dressing powder
  • 2 cups Cool Ranch Doritos, crushed


Preheat your oven to 400° F and line a baking sheet with aluminum foil. Spray sheet with cooking spray.

Mix together flour, ranch powder, and Doritos in bowl. Place chicken pieces into ziploc bag with sour cream. Massage sour cream onto chicken pieces. (Be sure these are covered really well or the coating won’t stick!) Cover chicken with coating, and then place on baking sheet. Bake in oven for 20 minutes, or until chicken is cooked through.

What’s your healthy alternative on a popular dish?

Venison Meatballs


I am Polish, and my mom makes pretty amazing meatballs. Tonight, I wanted meatballs. But, since I no longer live with or near my parents, I am on my own for dinner.

Truthfully, I wanted meatballs on Thursday, but things got crazy and hectic between then and today so I didn’t get a chance to make them until today when I had the time.

My mom makes her meatballs with a mix of pork and veal usually. I didn’t have either, but I did have a pound of venison hamburger. I also wanted to bake mine (my mom fries then bakes hers) so I decided to search Pinterest for a recipe. I stumbled across one here but did make my own changes to it.


  • 1 lb. hamburger
  • 1 cup of Italian bread crumbs
  • 1 tbsp. mustard
  • 2 eggs, slightly beaten
  • 1/2 cup milk
  • 2 tbsp. garlic
  • 1/4 cup soy sauce
  • 1/2 cup ketchup
  • salt & pepper to taste


  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 1 1/2 tsp. mustard
  • 1/2 cup brown sugar

Mix meat, bread crumbs, mustard, eggs, milk, garlic, soy sauce, ketchup, and salt & pepper together in a large bowl. Form in 20-25 large meatballs. Bake in a 9 x 12 in. pan or casserole dish at 350° for 40-45 minutes. While baking, mix together ingredients for sauce. After time is up, pour over meatballs. Put back in oven for about 5-10 minutes, until bubbly.

Enjoy! What’s your favorite recipe that your mom makes?

Turkey, Bacon, and Cheese Panini


When I went grocery shopping Friday night, I picked up my normal stuff – meat, dairy, veggies, and stuff to make pizza. I make pizza a LOT. Well, today I was bored of pizza, but I was stuck with a can of refrigerated pizza crust. So I decided to visit Pillsbury’s website to find out what else I could make with pizza crust, and I found a GREAT sandwich recipe! I just finished eating it and I already cannot wait for tomorrow’s lunch when I can have leftovers. Using pizza crust for the panini was a really great change to normal white bread, and the apricot preserves gave the sandwich a sweetness to balance with the saltiness from the bacon and turkey.

My kitchen is not stocked with everything needed for this recipe per Pillsbury’s website, so I had to improv a bit. If you want to read the original recipe, you can do so here.

Turkey, Bacon, and Cheese Panini

  • 1 can (13.8 oz) Pillsbury® refrigerated thin pizza crust
  • 8 slices Turkey bacon (or more if you want some to snack on while making!)
  • 1/4 cup mayonnaise
  • 1/4 cup apricot vinaigrette
  • 4 slices of turkey breast (from deli)
  • 4 slices of Kraft American cheese


Heat oven to 375°F. Spray 15 x 10 x 1-inch pan with a no-stick cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake about 9 minutes or until light golden brown. Cool 5 minutes.

Meanwhile, in 10-inch skillet, cook bacon over medium heat, turning once, until crisp. Remove bacon from skillet; drain on paper towels.

In small bowl, make apricot spread by stirring mayonnaise and vinaigrette until well mixed. Set aside.

Cut pizza crust in half to make 2 rectangles. Remove rectangles from pan; spread half of the apricot spread evenly over each rectangle. Top 1 rectangle evenly with turkey, bacon and cheese. Add other rectangle, spread side down. Cut large sandwich in half crosswise; cut each in half diagonally to make 4 sandwiches.

Heat 12-inch skillet over medium heat until hot. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook about 2 to 3 minutes on each side or until cheese is melted and bread is golden brown. Repeat with remaining two sandwiches.


What is your go-to sandwich recipe?