Shrimp Boil in the Oven


Howdy!  I don’t really have a great photo of this but it was a delicious quick meal that I made a few weeks ago!

Shrimp Boil in the Oven

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: easy
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  • 4 Ears of Corn, shucked and halved
  • 1 small bag of tiny Red Potatoes
  • 1 Onion, quatered
  • 1 loop of Andouille Sausage or Sausage of you choice, sliced
  • 1 lb of Shrimp, peeled
  • 4 tbsp Butter, sliced
  • 2 tbsp Oil
  • 2 tbsp Old Bay Seasoning
  • Black Pepper to taste


  • Boil the potatoes as directed on the bag. (Mine only took 15 minutes)
  • Line a large jelly roll pan with foil.
  • Drizzle pan with oil and drop slices of butter on the pan.
  • In a large bowl, mix the raw shrimp. corn, sliced sausage, onions, and potatoes with the old bay seasoning and pepper.
  • Spoon the shrimp mix into the pan and drizzle with a touch of oil.
  • Cover entire pan with foil to seal.
  • Bake in the oven at 375*F for 20-25 minutes.
  • Enjoy!

Katy from

Red Snapper with Cilantro, Garlic, and Lime


Howdy!  Here is a dish I whipped up about two weeks ago.  It’s simple and a great recipe to whip up for a date night at home!  I kept it simple and paired it with warm avocado that I drizzled with the same sauce as the fish!  This is not hard at all folks!

Red Snapper with Cilantro, Garlic, and Lime

  • Servings: 2
  • Time: 15-20 minutes
  • Difficulty: easy
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  • 2, serving size Red Snapper Fillets (skinned and de-boned)
  • Juice from 1 large Lime
  • Zest from 1 large Lime
  • 2 tbsp freshly, chopped Cilantro
  • 1 large clove of Garlic, minced (fresh)
  • 4-5 tbsp Olive Oil for cooking
  • 1/2 cup of Flour
  • Salt & Pepper


  • Heat oil in skillet to medium heat.
  • Mix cilantro, garlic, zest, and lime juice.  Set aside.
  • Pat dry the fish then season with salt and pepper.
  • Coat fish in flour on both sides.
  • Cook fish in skillet until crisp and flaky.  (Fish should easily flake when pulled open with fork.)
  • Serve immediately with desired amount of cilantro/lime drizzle.

Katy from

Chicken Jalapeno Popper Potato

Chicken Jalapeno Popper Potato

Howdy!  Last night I made delicious fully loaded Chicken Jalapeno Popper Potatoes for dinner!  They were a hit!  You can either make 2 giant potatoes for two or split them and half for 4 people!

Chicken Jalapeno Popper Potatoes

  • Servings: 2 large servings-4 smaller servings
  • Time: 1 hour
  • Difficulty: easy
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  • 1 large Jalapeno, diced
  • 1/2 small Onion, diced
  • 1 clove fresh Garlic, minced
  • 5 slices thick cut Bacon, cooked then chopped
  • 2 tbsp Bacon Grease reserved for cooking
  • 6 oz Cream Cheese
  • 1/2 Sharp Cheddar Cheese, grated
  • 1 x-large Chicken Breast
  • Salt & Pepper
  • Chili Power
  • Olive Oil
  • 2 large Russet Potatoes


  • Poke holes around the potatoes with a fork.  Coat potatoes with olive oil.  Then sprinkle with salt and pepper.  Wrap the potatoes individually in aluminum foil.  Bake at 425* for 45-60 minutes.  Check at the 45 minute mark to see how tender they are. Rotate 2 times to avoid overcooking on 1 side.
  • Cook the bacon in skillet and reserve 2 tbsp in the skillet.  Chop bacon and set aside.
  • In the skillet saute the onion, jalapeno, and garlic in the bacon grease until tender.
  • Put bacon and pepper mix in a mixing bowl with the cream cheese and cheddar cheese.
  • Season chicken with salt, pepper, and chili powder and tenderize until it is 1 inch thick.  Cook in the same skillet you used for the pepper mix.  Chop and add cooked chicken to the mixing bowl.  Mix it all up.
  • Once the potatoes are done you can either make 2 large potatoes or cut the potatoes in half to have 4 servings.
  • Place the open faced potatoes in an oven safe dish and spoon in cheese/chicken mixture into the potatoes.  Add extra cheddar if desired.  Bake at 300* for 10 minutes until the cheese chicken mixture is hot and melted.

Grilled Chicken Stuffed with Whipped Goat Cheese and Spinach

Stuffed Spinach Chicken

Howdy gang!  Here’s a easy chicken dinner idea for you!  Ready fast!  Yum Yum!

I enjoyed this meal with a brew called Provenance Lemon and Lime from Jester King Brewery in Austin, Texas.

Grilled Chicken Stuffed with Whipped Goat Cheese and Spinach

  • Servings: 6
  • Time: 30 minutes
  • Difficulty: easy
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  • 3 large Chicken Breasts, cut in half horizontally
  • 2 cups fresh Spinach
  • 6 oz Goat Cheese (herb or plain)
  • 6 oz Cream Cheese
  • 2 tbsp Milk
  • 2 cloves of Garlic, minced
  • Salt & Pepper
  • Chili Powder
  • Olive Oil


  • Use a meat tenderizer to pound chicken to approx. 1/4 in. thick.
  • Season both sides with olive oil, salt, pepper, and chili powder.
  • In a bowl, whip cream cheese, goat cheese, garlic, and milk.  Add in spinach and mix.
  • Spoon cheese mix onto half of each chicken breast.  Pin shut with a tooth pick.
  • Grill on olive oil greased foil until fully cooked.

Stuffed Spinach Chicken

Garden Quiche with Bacon and Goat Cheese

Garden Quiche with Bacon and Goat CheeseHowdy gang!  My kitchen has been quite busy the past two weeks.  The poor hubs has had a lot of non-home-cooked meals on account of all the baking orders I’ve been filling.  😀  Alas, we can’t all be June Cleaver 24/7!  Am I right?  My goal is to cook most of our meals from scratch but that goal is not always achieved.  I was finally able to whip up a special quiche for the hubs.  He absolutely loves quiche.  However, he refuses to use that word.  He insists on calling it an “egg pie” .  Men.  Though, I guess technically he is correct, right?  lol 😀  Whatever!

I call it a Garden Quiche because it has such a huge variety of garden veggies in it!

Anyhoo!  Here’s the recipe!  Enjoy!

Garden Quiche with Bacon and Goat Cheese

  • Servings: 10
  • Time: 60 mins
  • Difficulty: easy
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  • 1 refrigerated Pie Crust, par-baked in a glass pie dish
  • 1 Red Bell Pepper, diced
  • 1 Scallion, diced
  • 2 cloves Garlic, diced
  • 2 cups fresh Spinach
  • 3-4 small Mushrooms, sliced
  • 1 really small Jalapeno, sliced
  • 4 slices of Thick Cut Bacon, chopped
  • 1/2 cup Sharp Cheddar, grated
  • 1 small package Herb and Garlic Goat Cheese, chopped
  • 1 Roma Tomato, sliced
  • 6 Eggs
  • Salt & Pepper, to taste


  • Par-bake the crust in a glass pie dish using pie weights for 3-4 minutes at 400*F.  Set aside to cool.
  • Layer the tomato slices on the bottom of the pie shell.
  • In a skillet, saute the peppers, scallion, spinach, garlic, mushrooms, jalapeno, and bacon until bacon is fully cooked. *You can add the spinach at the end.
  • In a large bowl beat the eggs.
  • Add cheeses and sauteed veggies into the eggs.
  • Pour egg mixture into pie shell.
  • Bake for 30-32 minutes at 400*F.
  • Cool for 5 minutes before serving.

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Casserole

I’ve got an easy family dinner for you today!  This dish is one that my mom always made when I was growing up.  Well, I guess I’m still growing up, right?  😀   The leftovers get better and better as the flavors meld together.  Besides the taste, I love this recipe because I can throw it together and eat on it for a few days.

Shrimp and Sausage just belong together.  Celebrate their union with this dish! 😀

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

Shrimp, Sausage, Mushroom, and Saffron Rice Casserole

  • Servings: 8
  • Time: 60 minutes
  • Difficulty: easy
  • Print


  • Mahatma Saffron Rice, 10 oz. package
  • 2 tbsp Butter (for the Rice)
  • 1 can of Tomatoes with Green Chiles
  • 1 can of Cream of Mushroom
  • 1 lb of Shrimp, peeled and deveined
  • 4-5 Link Sausages, precooked and sliced
  • 1/2 Yellow Onion, diced
  • 1 cup of Mushrooms, sliced
  • Salt & Pepper to taste


  • Cook rice as directed on package.  In my experience it always cooks faster than the time mentioned for the microwave AND on the stove.  So I’d knock off like 2 minutes of the cook time to avoid drying it out.
  • In a skillet cook sausage and onion for 6 minutes on medium high.
  • In a large bowl mix all ingredients together.
  • Season with salt and pepper.
  • Pour mix into a large glass casserole dish.
  • Bake uncovered at 350*F for 30 minutes.

Easy Parmesan Meatballs- Guest Post

Parmesan Meatballs

Howdy gang!  We had another large storm last night.  Good ole’ tropical storm, Bill.  Luckily he didn’t stay too long!  🙂  It uprooted some of my plants but nothing a little top soil couldn’t handle! 😀  Also found time to work on another cookie!  I’ll post about that tomorrow!

Today’s topic is meatballs.  More specifically one of my dear friend’s recipe for easy Parmesan Meatballs!  😀  This was my first time to make meatballs.  My husband and I do not typically eat meatballs.  In fact, I can honestly say in the years we’ve known each other I have not had or thought about eating meatballs.  It’s just something we’ve never really desired.  That being said, a friend gave me her meatball recipe to try a few weeks ago.  Monday I finally got around to trying her recipe.  I will say these were incredibly easy and are totally family friendly!  It also makes a TON.  I froze half of the meatballs for future use!  These would be great for parties!

The hubs and I enjoyed the heck out of these!  I used a reduced fat pork and a ground venison in place of the beef just because that’s what we use and they were great!  We topped these off with our guilty pleasure….Kroger Brand Bell Pepper Mushroom Sauce!  If we are going to use a jarred sauce this is our favorite one!  It’s filled with sugar and absolutely a guilty pleasure of ours lol!

Try these delicious meatballs out!!! 😀  Put them on a meatball sub, serve with pasta, stuff them inside garlic cheese french bread, or just eat them plain!  Who doesn’t love a recipe that involves mixing and throwing it in the oven??  Easy and delicious!

Parmesan Meatballs by Haylee

  • Servings: 10
  • Time: 50 minutes
  • Difficulty: easy
  • Print


  • 1 lb ground Beef (I used deer)
  • 1 lb Pork (I used reduced fat)
  • 3 cloves of Garlic
  • 1/4 cup dried Parsley
  • 1/4 teaspoon Oregano
  • 1/4 teaspoon Salt
  • 1/4 teaspoon dried Basil
  • Splash of Milk
  • 2 Eggs, beaten
  • 1 cup Italian Breadcrumbs
  • 1 cup Parmesan Cheese
  • Salt and Pepper to taste
  • Olive Oil for coating


  • Preheat the oven to 375°F.
  • Mix all the ingredients together.
  • Make 1-2 inch balls and set on a jelly pan lined with parchment paper.
  • Drizzle a small amount of olive oil on each meatball to keep moist.
  • Bake for 40 minutes.
  • Enjoy with sauce or stand alone!

Parmesan Meatballs

Meatballs- Original Text

1 pound ground beef

1 pound ground pork

3 cloves garlic, chopped/minced

2 eggs, beaten

1 cup breadcrumbs (recommended: Progresso Italian)

1 cup Parmesan cheese

1/4 cup dried parsley

1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon dried basil Olive oil (Just eyeball it. It’s mainly to make sure they are moist. Plus you can splash some on the baking sheet and coat it so they don’t stick as bad.)

Salt and pepper to taste

Splash of milk

Mix all ingredients in a large bowl.

Roll meatballs about 1 or 2 inches in circumference.

Bake at 375° for 40 minutes.

Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar Bread

Jalapeno Ranch Turkey and Bacon Club

Howdy gang!  This week has been a real crazy weather week here in Texas.  We’ve had a mix of hail, flash floods, severe lightning, and tornadoes.  So of course I am thankful for every little bit of sun we have received this week.  The rain has certainly given me a lot of time to work on my cookie decorating skills.  😀  Waddles has resorted to usual cabin fever behavior, unfortunately.  He does NOT like being stuck in the house all day and goes out of his way to let you know it!  Anyone else have an opinionated fur baby?  😀

Memorial Day Storm

This was towards the end of a long lightning storm on Monday night.

Yesterday, we got a full day of sun.  To celebrate I decided to make some club sandwiches!  I know I speak of my love for sandwiches quite often, but this one is extra awesome.   🙂  It has bacon, jalapeno ranch dressing, thick cut smoked turkey, and jalapeno cheddar bread.  Beautiful.  This is your classic club with a twist of jalapeno!  😀

The only recipe you need to make this sandwich is the jalapeno ranch recipe which is found below!

Creamy Jalapeno Ranch Turkey and Bacon Club on Jalapeno Cheddar

  • Servings: 2
  • Difficulty: easy
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  • 8 slices thin cut Bacon
  • 6 slices Jalapeno Cheddar Bread (from bakery)
  • 8 slices Smoked Deli Turkey
  • 4 slices Pepper Jack Cheese
  • Romaine Lettuce
  • 2 dollops of Creamy Jalapeno Ranch (recipe below)


  • Cook the bacon.
  • Toast the bread.
  • Layer lettuce, 2 slices of turkey, 2 slices of bacon in an X, jalapeno ranch, and a slice of pepper jack.
  • Add the middle slice of bread and repeat the previous step.
  • Eat your sandwich masterpiece.

Copy Cat Chuy's Creamy Jalapeno Ranch

  • Servings: 20
  • Time: 10 minutes
  • Difficulty: easy
  • Print


  • 2 cups mayo
  • 2 cups sour cream (16 oz tub)
  • 1 cup tomatillo sauce (salsa verde)
  • 1/4 canned jalapenos with some juice
  • 1 fresh jalapeno seeded
  • 1/2 cup of buttermilk
  • 1 bunch of cilantro, washed
  • 3 cloves of garlic, peeled
  • 2 packets of ranch dressing mix


Puree all the ingredients in a large blender adding the ranch packets in last.

Store for up to 5 days!

Jalapeno Ranch Turkey and Bacon Club

Poblano and Beef Tex Mex Lasagna

Poblano and Beef Tex Mex Lasagna

Happy Thursday Y’all!  It’s been a rainy few days here in my part of Texas!  It was finally nice to see the sun yesterday!  😀  Texas, bless your heart and your moody weather!  😀  Anyhoo!  I’m excited to share this home run with bases loaded that occurred last night!  Poblano and Beef Tex Mex Lasagna!  OH MY GOODNESS it’s DELICIOUS!!!  I just had the left overs for lunch a few minutes ago…and it’s even better than it was last night!!  😀  It’s addicting and it’s hard to turn down seconds.

This was definitely one of those “how do I use what’s in the pantry” recipes.  I’m sure there are some guys and gals out there that know exactly what I’m talking about!  🙂  Anyways this dish went above and beyond my expectations and it will definitely make a regular appearance in our kitchen from now on.

It’s got corn, meat, black beans, poblano peppers, cream cheese, and green chiles layered in between corn tortillas with red enchilada sauce!  Yum!!!  This bad boy would be great for pot luck dinners!  The poblanos are so rich and tender!

The best part?  It’s really easy.  The only “hard” part is to roast the poblano peppers for 30 minutes, but you could easily replace those with roasted  whole green chiles from a can if your in a hurry.

Poblano and Beef Tex Mex Lasgna

Poblano and Beef Tex Mex Lasagna

  • Servings: 8
  • Time: 50 mins
  • Difficulty: easy
  • Print

Poblano and Beef Tex Mex Lasgna


  • Can of Black Beans, drained
  • Can of Sweet Corn, drained
  • Can of Green Chiles, diced
  • 2 Cans of Red Enchilada Sauce
  • Can of Tomatoes with Green Chiles, drained
  • 1 lb of Ground Beef
  • 1 Yellow Onion, diced
  • 1 Cup Shard Cheddar, shredded
  • 1 8 oz Package of Reduced Fat Cream Cheese
  • 1 Packet Taco Seasoning
  • 4 Large Poblano Peppers
  • 20 Yellow Corn Tortillas


  • Roast the peppers in a jelly pan in your oven at 400*F for 30 minutes.  (deseed after it cools and remove stem and outer skin)
  • Cook the onion in a large skillet until softened.
  • Add in meat and taco seasoning to brown.
  • Add cream cheese, green chiles, and tomatoes. Mix together.
  • In a large glass casserole dish pour half a can of enchilada sauce in the bottom to coat.
  • Place 4-5 tortillas on the dish.
  • Drain the black beans and then layer into the dish.
  • Use half of the meat to create the next layer in the dish.
  • Place the peppers in the dish for the next layer.
  • Add another layer of tortillas.
  • Add the other half of the 1st can enchilada sauce.
  • Drain the corn and then layer into dish.
  • Add the last half of the meat.
  • Add a final layer of tortillas.
  • Add 1/2-1 can of enchilada sauce.  Be careful not to over flow, only put what fits.
  • Add the cheddar on top.
  • Bake on 400*F for 22 minutes until cheese is melted on top.

All photos are property of Katy from



Crispy Salmon Fish Sticks

IMG_2273tI’m a huge fan of the frozen fish stick.  I know, I know, I’m a 5 year old child.  Don’t forget to pair it with boxed Mac n’ Cheese! 🙂  But seriously this was one of my favorite meals as a child.  And it was not something I got all the time.  Only if there was no time for a home cooked meal and by golly my mom pretty much had a home cooked meal for us every night.  So to my young self fish sticks and mac n’ cheese for dinner was a special occasion.

Anyways, my adult self does not purchase frozen fish sticks or really frozen food in general, except maybe an emergency frozen pizza here and there.  Alas, the occasional desire for crispy fish sticks does still come around.  Thus, the salmon fish stick was born.

I made these one night for myself and made a separate baked salmon filet for my husband by request.  I don’t think I’ll have that request ever again.  He wound up eating some of my delicious crispy fishies and wishing he had his own plate of fish sticks.  lol 😀

So here it is!  Try it out with my homemade honey mustard!  Nothing too fancy but it is oh so yummy! 🙂  Enjoy!

Crispy Salmon Fish Sticks

  • Servings: 4
  • Time: 30 mins
  • Difficulty: easy
  • Print


  • Fresh Salmon, 6 inch hunk about 2 inches thick
  • Italian Bread Crumbs
  • 1/2 cup French Fried Onions, crushed (optional)
  • Paprika
  • Cajun Seasoning
  • Salt & Pepper
  • 2 Eggs
  • 1/2 cup Flour


  • Slice salmon into 1 inch thick long slices. (sticks)
  • Pat dry the salmon.
  • Rub all four spices into the salmon.
  • Coat salmon in flour.
  • Dip salmon into egg.
  • Coat salmon in bread crumbs french fried onions.
  • Fry in a skillet filled with 1/2 inch of vegetable oil.  Approx. 2 minutes on both sides.
  • Serve with fresh HONEY MUSTARD. 👍

Fresh Honey Mustard

Fresh Honey Mustard