Monday, July 16, 2018

The BEST Hawaiian Steak Kabobs

The BEST Hawaiian Steak Kabobs

Summertime and grilling go hand in hand! And there is nothing more fun then dinner kabob style! So instead of eating steak and veggies straight on the grill put them on a stick for a fun way of eating




My kids enjoy everything on a stick! Put their least favorite fruit or veggie on a stick and somehow they will give it a try! So kabobs happen about once a month at our house. And steak is always a favorite thing to pair with veggies...just ask my husband! 

We did a little surf and turf combo when I made kabobs last week. I didn't what them to taste just like the shrimp and pineapple kabobs but I didn't want them to be totally different styles of cooking. So I decided to do a little sweet sauce made with coconut milk for the shrimp and pineapple ones. So I paired the steak ones with a little Hawaiian style sauce! They went hand in hand and were delicious! 


The Best Hawaiian Steak Kabobs

2 lbs Steak cubes or cut into cubes 
optional fruit and veggies:
bell peppers
zucchini
pineapple
mango
mushrooms
purple onion

Marinade

1 cup orange juice
1/2 cup soy sauce
1/3 cup brown sugar
1 teaspoon fresh ginger
4 Tablespoons minced garlic



Take kabob skewers that have been soaked in water (to help the wood not come off into the food) and then arrange the steak and fruits and veggies on them.

In a bowl mix together the marinade and pour over the kabobs. Let marinade in the fridge for atleast an hour. 

Then place them directly on the grill to cook. Cook until the steak has reached your desired temperature and the veggies are cooked but still firm.






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Sweet and Creamy Coconut Shrimp Kabobs

Sweet and Creamy Coconut Shrimp Kabobs

These are the BEST Shrimp kabobs out there. They are family friendly and can be eaten by all ages



My son Remington loves shrimp. It is his favorite food and I don't make it enough. Unfortunately my husband is allergic to all shellfish and so I rarely make it. So when I knew my husband was going out of town I planned this little surprise for my son and cooked up these shrimp kabobs. 

My other 3 kids gobbled up the shrimp just as fast as my shrimp loving son. They all wished I would have made double or triple the amount of them. And Remington asked for me to make him the next week as well! They were so juicy and absolutely amazing! I couldn't wait to share this recipe with you all!



Sweet and Creamy Coconut Shrimp Kabobs

1 lb shrimp, peeled, deveined (you can use tail on or tail off)
1/2 cup coconut milk
1/4 cup sweet chili sauce
Optional:
pineapple
mango
purple onion
bell peppers
kabob sticks

Soak the kabob sticks in water while you prep the rest so that non of the wood comes off into the food. Or you can use metal kabobs skewers. 

Then line up the shrimp, fruit and veggies on the kabobs. Put salt and pepper on them. 

In a bowl add the coconut milk and sweet chili sauce. Mix it together.

Grill the skewers and brush the coconut milk mixture on the kabobs while they cook. 

Flip the skewers and brush more on. ( you will have a little extra sauce so if you end up using more shrimp you should have plenty of the sauce)







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Monday, July 9, 2018

Slow Cooker Buffalo Chicken Done 3 Ways



Slow Cooker Buffalo Chicken Done 3 Ways




Spring time is Arizona means sport and dance season is in full swing. As a mom of 4 children ranging from ages 9-2 my day is full of carpools to school, dance, cub scouts, sports practices and games. I have come to realize that if I want to make meal time a priority for our family I need to start dinner right after I clean up breakfast.


The slow cooker has become my saving grace ever since I became a mother. Problem is finding a variety of recipes that dont always taste the same and have the same ingredients.


Our family loves buffalo sauce. I don’t if I ate too many chicken wings while I was pregant or what but they all came out loving it as much as I do! But when it comes to the taste of buffalo sauce I am also pretty picky. I have tried quite the variety of different brands in this particular recipe and I would have to say that franks is my favorite brand for buffalo sauce....for now that is!


So don’t get me wrong cooking a meal for 6 people can sometimes be challenging. So now that I have the main dish covered and I know everyone will eat now it comes to how it is served. My little girl loves to just eat this chicken plain. I try not to make it too spicy so that the whole family can enjoy it! My oldest son loves tacos and so this meal is right up his alley! My other two kids like it in a roll. My husband had them also as tacos and when I am trying to be healthy I take mine as a chicken lettuce wrap!


Slow Cooker Buffalo Chicken Done 3 Ways



Chicken:

4 large chicken breasts
1/2 of a 12 oz bottle of Franks Hot Wing Buffalo Sauce
1 teaspoons minced garlic
1/2 packet of dry ranch mix


Instructions:
Place all ingredients in crockpot and cook on low for 6 hours. After it is done cooking take out 2/3 cup of juice and set aside. Then shred chicken. Add some of the juice if you would like or you can dump it.


Tacos

tortillas
lettuce, finely chopped
avocado, diced
tomatoes, diced
ranch dressing
buffalo sauce


Grab a tortilla and place a handful of lettuce down. Then scoop up some buffalo chicken and add it on top of the lettuce. Top with avocado and tomatoes. Drizzle with ranch dressing. If you like it extra spicy add some buffalo sauce drizzle.


Lettuce Wrap

lettuce
avocado, diced
tomatoes, diced
ranch dressing
buffalo sauce


Grab a large piece of lettuce, then scoop up some buffalo chicken and add it on top of the lettuce. Top with avocado and tomatoes. Drizzle with ranch dressing. If you like it extra spicy add some buffalo sauce drizzle.


Sliders

12 pack of Kings Hawaiian Rolls
6 slices of provolone cheese (cut in fourths- 24 pieces total)
butter
ranch


Preheat oven to 500 degrees broil. Slice rolls and butter each side. Place 2 pieces of cheese on 1 side of the roll on the other side take some chicken and place on other side of the roll. Place on a cookie sheet and put in the oven until cheese is melted. Remove from oven and place a teaspoon of ranch and a teaspoon of the sweet buffalo mix on the chicken. Close sandwich and enjoy!






The BEST No Bake Key Lime Pie

The BEST Key Lime Pie

The Best Key Lime Pie is also the best No Bake Pie.

I can't wait to share this yummy no bake key lime pie with you all! I am a lover of key limes. They are part of my weekly grocery hall and are mostly found floating in my diet coke. 

So when I was craving a dessert when I got home from being out of town I looked in my fridge and saw the key limes and knew exactly what I wanted to make. A simple no bake key lime pie and this recipe I created exceeded my expectations. I hope you enjoy it as much as I do!


No Bake Key Lime Pie

Crust:

2 cups graham cracker crumbs (about 10 graham crackers crushed)
1/4 cup brown sugar
a dash of cinnamon
a dash of salt
6 Tablespoons butter, melted

Filling:

2- (8 ounce) cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk
1/3 cup juice from key limes (about 1 pound of key limes)
1 Tablespoon key lime zest 
1/2 teaspoon vanilla
2 cups whipping cream 

pie decoration: optional

key lime zest
key lime slices
whipped cream 


Directions:

First up take the graham crackers and make sure they are made into crumbs. Then pour the crumbs into a bowl. Then put in the brown sugar, cinnamon, and salt. Mix together. Then pour in melted butter and create the crust.

Then grab a pie tin or if you want to make "bars" pour into a 9 x 13 inch pan. Then press the crust into the pan. Then place in the freezer while you make the filling.

In a bowl add the cream cheese and sweetened condensed milk. Beat together for 5 minutes until it begins to get fluffy. Then pour in the juice from the key limes. As well as the lime zest and vanilla. Mix it all together.

In a separate bowl add the 2 cups whipping cream. Whip to stiff peaks. Then fold the whipped cream into the cream cheese mixture. 

Grab the graham cracker crust out of the freezer and pour in the whipping cream/cream cheese mixture. Place back in the fridge for about 5 hours or you can put it in the fridge overnight. 

Before you serve you can decorate with whipped cream, key lime zest, and key lime slices! 






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Tuesday, June 26, 2018

Simple Month Meal Plan

Monthly Meal Plan

Here is a simple budget friendly meal plan

Week 1:


Tuesday: French Toast with buttermilk syrup and bacon  


Thursday: Baked Ziti with Garlic Bread  




Week 2:

Monday: French Dips

Tuesday: Hamburgers and baked beans



Friday: Arbys Copy Cat Beef and Cheddar and curly fries  




Week 3:



Wednesday: Traeger Ribs and Smoked Corn on the Cob





Week 4:




Thursday: Fry Bread bean and cheese and dessert  

Friday: Homemade Buffalo Chicken Mac and Cheese ( add grilled chicken in buffalo sauce)
zucchini and carrots with rolls






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Comeback Sauce

Comeback Sauce

This sauce is what dreams are made of! The perfect sauce for dipping anything and everything in. A favorite of ours is onion rings and fries!


Comeback Sauce 

1/2 cup mayo
1/4 cup ketchup
1/4 cup chili sauce
1 Tablespoon Dijon Mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
4 shakes of Tabasco sauce
2 teaspoons Worcestershire sauce
juice of 1 lemon

Instructions:

whisk all the ingredients together 



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Buttermilk Fried Chicken


Buttermilk Fried Chicken

Growing up this was my dad's favorite meal! He always requested it for his birthday and my mom would always make it for him! Because of that it will always have a little place in my heart!


Buttermilk Fried Chicken

Ingredients:

chicken
buttermilk
salt and pepper
flour
vegetable oil

Instructions:

Pound the chicken breasts down so they are even and a little thinner in width then grab a ziplock baggie and place the chicken in the back. Cover the chicken with buttermilk. Place in the fridge and let marinade overnight or all day.

Once it is time to cook grab a skillet and pour vegetable oil in it. Covering the bottom and thick enough to cover the entire chicken breast.

Grab a plate and dump some flour on it. Season flour with salt and pepper and paprika if you want a good kick. 

Then take one chicken breast out of the buttermilk marinade and dip in the flour both sides. Then place in the oil to fry. Fry the chicken until it is done or until the chicken reaches an internal temp of 170 degrees F. 

Then remove chicken from oil and place on a paper towel to soak up some of the grease. Then repeat the steps and fry up all the chicken.

Serve with mashed potatoes! 


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