Summer in 2020 was weird. We didn’t host big parties or go to outdoor concerts. There was no dinning at restaurants or going to water parks. But we did spend a lot of time together and we did A LOT of grilling!
I don’t know what the heck, but this year I’ve been obsessed with everything pineapple. Pineapple rum, pineapple pizza, and my most favorite, pineapple chicken skewers. These are so easy to put together and only require a few ingredients. If you try these out, let me know what you think.
2-3 Chicken Breasts, Cubed
2 Green Bell Peppers, Cut into 1 Inch Pieces
1/2 Red Onion, Cut into 1 Inch Pieces
1 Can Cubed Pineapple
1 Cup Sweet BBQ Sauce
1/2 Cup Pineapple Juice (I use juice from canned pineapple)
1 Tsp. Seasoning Salt
4-6 Metal Skewers
**Optional: Variety of other veggies. I love to add halved mushrooms
1. Cube chicken breasts and marinate in seasoning salt & half cup BBQ sauce
2. Cut bell pepper & red onion into about 1 inch pieces
3. Mix remaining BBQ sauce and pineapple juice together and set aside (this will be used to marinate skewers as they grill)
4. Assemble skewers with chicken and veggies (you can literally put these in any order you prefer – they will taste delicious anyway you assemble)
5. Heat grill and add skewers
6. Cook skewers until chicken is no longer pink and veggies are tender
**Tips: Try to cut chicken & veggies into uniform sizes. The chicken can easily dry out, brush on the BBQ/pineapple mixture onto skewers to keep meat moist. I love my veggies a little charred but keep a close eye on your skewers as to not burn them.
I mean, can you ever go wrong with french toast? No, you can’t! Now add some pumpkin puree to the batter and you’ve hit a home run. Each bite is like a little taste of Fall. You can eat these for breakfast, lunch, or dinner – they taste delicious any time of day. Try them out and let me know what you think.
4 Large Eggs
1/2 Cup Pumpkin Puree
2/3 Cup Milk
2 Tsp. Vanilla Extract
1 Tsp. Ground Cinnamon
1 Tsp. Pumpkin Pie Spice
1 Tsp. Nutmeg
4-6 Slices of Thick Cut White Bread
Non Stick Cooking Spray
OPTIONAL & SUGGESTED TOPPINGS: Whipped Cream, Syrup, Powdered Sugar, & Berries
1. Whisk Eggs then mix in pumpkin puree, milk, vanilla, cinnamon, pumpkin pie spice, and nutmeg – mix until well blended, set aside
2. Heat skillet over medium heat and spray with non-stick cooking spray (trust me, you’ll want to spray your skillet)
3. “Soak” each piece of bread in egg mixture and add bread to skillet – cook each slice until there are no runny sections
5. Top with your favorites and ENJOY!
You know those days where nothing seems to go right? When the tiniest mishap makes you an emotional wreck? Well, when I have those days, I need comfort food. So today, I made tater tot casserole and now all feels right with my soul. 😉
1 lb Ground Beef
1 Can Cream of Mushroom OR Cream of Chicken
1.5 Cup Frozen Mixed Veggies – Thawed
1 Cup Shredded Cheese (Or enough to top hamburger mixture)
1 tbsp. Worcestershire Sauce
1 tsp. Paprika
1 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Pepper
1 Bag Frozen Tater Tots
Optional: Sour Cream & Parsley for topping
1. Preheat oven to 400
2. Brown hamburger with Worcestershire sauce, paprika, garlic salt, salt & pepper. Once browned, strain out extra fat
3. In same skillet, add cream of mushroom OR cream of chicken, veggies, and hamburger – mix well
4. Spray a 2qt baking dish with cooking spray and then pour hamburger mixture in
5. Top entire mixture with cheese
6. Arrange tater tots on top of cheese & sprinkle a touch of pepper on top of tots
7. Bake at 400 degrees for 30 minutes or until tater tots are browned and mixture is bubbling
**You can easily double this recipe and/or use any sized baking dish the mixture will fit into. Hope you enjoy!
Are these authentic? No.
Do I cut corners to make these? Yes.
Are these enchiladas mouth watering? Also, YES!
6-8 Flour Tortillas
1.5 Cups Cooked Shredded Chicken
1 Can Cream of Chicken
4oz Sour Cream
1 Can Rotel Original Diced Tomatoes
1 Can Diced Jalepeno **Optional
1 Can Red Enchilada Sauce
1/2 Packet Enchilada Seasoning
1.5 Cups Shredded Mexican Cheese
1. Pre-heat oven to 350
2. Grease a 9 x 13 pan
3. In a large bowl, mix chicken, cream of chicken, sour cream, diced tomatoes, jalepenos, seasoning, 2 tbsp of red enchilada sauce, and 1/2 cup shredded cheese until well blended
4. Spoon a heaping amount of mixture onto the left side of tortilla and roll to the right. Place seam side down into pan. Do this until all tortillas have been used.
5. Pour red enchilada sauce over all enchiladas (I like to drizzle as to not let the tortillas get too soggy while baking)
6. Top the enchiladas with remaining 1 cup of cheese (or use enough cheese to cover all enchiladas)
7. Bake for 20-30 minutes or until cheese is bubbly
8. Let your taste buds ENJOY!
I love a good fried rice and I’ve perfected my own! You only need a handful of ingredients to make this incredibly satisfying meal. And an added plus, you can easily adjust the portions to accommodate your family.
1.5 Cups Minute Rice
1 Cup Cubed Ham
2 Medium Eggs
1/2 Cup Frozen Peas
Non Stick Cooking Spray
Salt & Pepper to Taste
Soy Sauce to Taste
**I do not add a lot of soy sauce to the mixture when cooking but rather leave the soy sauce out for each guest to add more if they’d like.
1. Prepare rice according to package and set aside.
2. Spray a medium frying pan with non stick cooking spray (this helps the eggs to be easily turned).
3. Add ham to frying pan and saute. Once the ham is heated, scoot ham to one side of pan and crack two eggs on opposite side of pan (see image below).
4. Let eggs fry for a few minutes to slightly set the yolk, then scramble the eggs with the ham.
5. Add salt & pepper to taste in the ham and egg mixture.
6. Add peas to the pan and add a few dashes of soy sauce – the heat of the pan should thaw the peas very quickly but I always taste a few to ensure they are heated through.
7. Add rice to a dish of your choosing and pour ham/egg/pea mixture on top.