Love List

Monday, August 31, 2015

Baked Beef and Bean Chimichanga

We are Mexican food lovers. We have it almost weekly. Which unfortunately means that I am always looking for variety. My eldest son is a taco lover and the middle is a quesadilla lover. My husband loves enchiladas and I love just a little bit of everything. Chimichangas aren't a regular in our menu. Mostly because I used to deep fry these babies. And Im not going to lie sometimes I still do. But for this time I baked them. Stuffed these tortillas rolled them up and baked them. Topped them with some green enchilada sauce, cheese, sour cream, and garnish then enjoy! 

You can also add the enchilada sauce inside the chimichanga before you roll it up. But since my younger son doesn't love any type of "sauce" I decided to keep it out this time. Next time ill place it in their too and then put his on one of the edges so I know which one is his! 

Baked Beef and Bean Chimichanga
Tri tip , cooked
Refried Beans, heated up on the stove top 
Mexican blended cheese

Garnishes: optional
Green Enchilada sauce
Sour cream
Tomatoes, diced
Green onions, thinly slice
lettuce, chopped into fine pieces

Preheat oven to 350 degrees F.  Grab a tortilla and spread beans on it. Fill with a couple of large spoon full of meat. Sprinkle with cheese. (You can add some enchilada sauce here) Roll up and place seam side down on greased 9 x 13 inch pan. Continue steps until you have made all the chimichangas that you would like. Then brush with melted butter. Then cook for 30-35 minutes or until light golden brown. Remove from oven and top with green enchilada sauce and any other toppings that you would like! Then serve! 

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Back to School Labels

In Arizona students go back to school a few weeks earlier then other states. One of the things that has been a game changer for our back to school is these Minted name labels. Even though my boys school has each child donate a variety of school supplies that the whole class shares I also allow my boys to pick out their favorite supplies that they can keep in the backpack, in their desk, or at home for their homework. You have no idea how helpful it is for each of my children to have their own name labels on their supplies (even my 2 year old has her own labels for her crayons) so that when it comes to homework time my boys know which box of coloring pencils, markers, crayons, and glue is theirs.

I also labeled my boys backpacks and their lunch box and water bottles so that they do not get lost. And I cannot wait until it is jacket season and I can put the labels on their jackets so that they don't loose them at school or at their friends houses. I am always having to track down my children coats and having other children's coats lost at my house.

The best thing about these Minted name labels it that they are water proof and very durable. They are also dishwasher safe and non toxic! So great for all my children lunch box containers and water bottles.

My other children's name labels also have our phone number on them so that they can be returned to us if lost. Luckily there is not many Remington's out there that it is easy to return to us!

So head on over to and check out all their fun name labels and the other fun things that they offer!

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Saturday, August 29, 2015

Peach Cobbler Bars

Summertime means cobbler in our home. We love making berry and peach cobbler. We love to top everything with ice cream! Only problem is trying to photograph something with ice cream on it when it is 110-120 degrees F outside! No matter what time of day it is it is hot! So very little ice cream photography happens.

These bars are very yummy with just the frosting on it. It makes them way more portable to gatherings or delivering treats to neighbors, friends, or family. So don't feel like these HAVE to have ice cream on them to be yummy. But if you can top them with ice cream!

Using Krusteaz snickerdoodle cookie mix makes them the perfect texture of getting the bar feel with also having the cinnamon sugar touch of cobbler! These are a must for all those peaches that are in season right now. So head to the kitchen asap and whip these bars up! Everyone will thank you!

Peach Cobbler Bars
1 Box Krusteaz Snickerdoodle Mix
1 egg
1/2 cup butter, room temperature
2-3 fresh peaches, sliced thinly

1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup powdered sugar
2 Tablespoons milk

Vanilla Ice Cream

For directions head over here!

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Friday, August 28, 2015

Grilled Peach and Berry Salad

This pregnancy I have been on a huge salad kick! I eat it almost daily for lunch and there is a salad somehow involved in our dinner at least 4 times a week. I have my favorites and my go-to's but I am always trying to add some type of variety to them. This salad is usually my strawberry salad. But when I picked up a 30 lb box of freshly grown peaches I knew just what to do with them. That same day I also picked up a huge flat of raspberries. So I decided to throw those in there too and it was just the perfect touch. Raspberries and peaches together and my absolute favorite fruit combination.

A few weeks ago I was able to go on an amazing organic farm tour I learned so much and can't wait to share with you all the information in a couple of days! When I got home my husband commented on how I was an organically changed person haha. I was and have been on a huge organic kick! And every single time I got to the grocery store (which unfortunately is every day) I check to see what types of Stonyfield products they have and grab a couple! Lets just say our fridge is fully stock and I have been using their products daily! And both of my boys have Stonyfield products in their school lunch everyday! We.Are.Hooked!

So the perfect dressing for this salad was a creamy yogurt poppyseed dressing. One word...unreal! Stony field's Greek yogurt was of course my go to Greek yogurt and made this dressing exceptionally well!

I was browsing through the Wayfair website for the perfect additions to add to summertime salad makings. This glass bowl is something I have always wanted. It is perfect for layering type of salads and makes any salad even prettier to display. I paired it with this fun bamboo salad hands and it worked out perfectly for serving my family up some salad!

Grilled Peach and Berry Salad
1 large bag of spinach, trim ends if needed
2-3 peaches, pitted
1/4 cup blueberries
1/3 cup raspberries
4 Tablespoons crumbled goat cheese
1/3-1/2 cup candied walnuts

Grab a cast iron skillet and heat up on a stove top over medium heat. Drizzle olive oil down. Grab peaches and cut into thin wedges. Place them in the hot cast iron skillet and cook for a few minutes on each side until they are tender but not falling apart. Set aside for 5 minutes to cool. (You can also do these on the grill) Grab your favorite salad bowl and layer the spinach leaves in. Add in the blueberries and raspberries. Top with the crumbled goat cheese, candied walnuts, and sliced peaches. Drizzle with creamy poppyseed dressing.

*I have also made this recipe with fresh peaches not grilled or cooked in a cast iron skillet and it is still very yummy!*

Creamy Poppyseed Dressing
3/4 cup Stonyfield Greek Yogurt
1/2 cup white vinegar
1/2 cup honey
1 teaspoon ground mustard
2 teaspoon grated onion
1 teaspoon salt
1 heaping Tablespoon poppyseeds

In a blender or a jar combined all ingredients and shake up!

*Disclamer: This is a sponsored post by Stonyfield Organics and Wayfair. I was compensated for doing this post. However recipes and thoughts and opinions are my own.

Thursday, August 27, 2015

An Announcement and a GIVEAWAY you won't want to miss!

A few months ago I was attending the Mom 2.0 conference and had the great opportunity of meeting the wonderful staff of Lansinoh. As a young mom with 3 young kids I have spent more then half of my marriage either being pregnant or nursing. And let me tell you it is a rough stage to be in sometimes. When I walked around and saw the sponsors of the event I realized how many of these companies pertain to my life as a mother. Not all of them pertain to my life as a food blogger but almost every single company pertain to my life in some way or another.

As I passed the Lansinoh booth it flooded back memories of being pregnant and nursing. And what great products they had created for me as a mom to use. I knew that the next time I found out that I was expecting I knew exactly who I wanted to be in contact with!

They had a jar where you could put your business card in to win different types of prizes. And I was the winner of one of the grand prizes! Which was a one-on-one interview with Daphne Oz. I was able to sit down with her and talk about her new cookbook, traditions that she is starting with her new family, the joys of cooking, motherhood, being a host on ABC's The Chew, and her parents Dr. Oz and Liz Oz as grandparents, and so much more. I felt like I was talking to a friend. She was so kind and offered me kind words of encouragement of being a young mom who loves to cook and how to get myself out there!

Well I received an email from a marketing communications specialist of Lansinoh the day I found out I was pregnant. Yup thats right baby #4 is on its way!!! It was the weirdest thing and he asked me if I would like to try out some of their new products. I knew that it would be perfect timing to do an announcement of my pregnancy along with a giveaway! So I am here to do a giveaway for 1 of you lucky readers to win a Signature Pro Double Electric Breast Pump along with Momma bottle NaturalWave nipple 

The Signature Pro Double Electric Breast Pump is the only pump with three pumping styles and eight adjustable suction levels. This allows moms to choose the settings that work best for them – often finding a setting that most closely replicates the way baby feeds at the breast. This can help a mom maximize production during a pumping session. The Signature Pro has both stimulation and expression modes, so you start with the stimulation phase to trigger let-down, and then move on to the expression phase. This makes for a more comfortable and efficient pumping session.
The pump features a hygienic closed-system design, which differentiates the Signature Pro from some of the popular pumps on the market today. With the closed system design, milk goes from the breast, through the flange, and into the collection bottle without going through any tubing. This means you don’t have to clean the tubing, which is a nice benefit since mom pumped that milk for her baby and not for it to get trapped in the tubing! But, very importantly, milk backup is a risk in open system pumps and can lead to mold and bacteria growth in the tubes and motor. This will not happen with the Lansinoh pump, ensuring the milk stays clean and pure.  

Then there are additional features that moms love about the pump: First, the pump comes with the ComfortFit™ flanges. They’re available in two sizes and the outside edge of the flange is soft and flexible, rather than hard plastic. This makes the flange fit more comfortably and can create a more secure seal between breast and flange, improving overall suction. Second, the pump has a lighted LCD screen with a timer. This means moms can see exactly how much time they're pumping, and their preferred levels of pumping. Best of all, moms can see that information day and night. 

And the Momma Bottle NaturalWave Nipple is clinically proven to reduce nipple confusion in established, breastfed babies.  Backed by more than 50 years of research, the silicone NaturalWave® Nipple enables baby to engage in the natural, wavelike sucking actions learned at the breast, making it easier for baby to go from breast to bottle and back to breast.

The Lansinoh mOmma Bottle is BPA and BPS free and can be used to safely store breastmilk in refrigerator or freezer. The ergonomic design is compatible with both the Lansinoh Signature Pro™ and Lansinoh Manual Breast Pump.

 I cannot wait to give these items a try when baby #4 is born! So all you have to do is enter in some info below and you will be all set to enter! May the odds be ever in your favor!

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Wednesday, August 26, 2015

Creamy Chicken Hawaiian Haystacks

I grew up eating this dish. It has been in our families dinner rotation as long as I can remember. For our birthdays we get to pick our favorite meal that our mom makes the Sunday before our birthday. A few of my siblings always add this into the rotation. This was the first meal that my husband ate with my family before we were married. And even though it is not in our dinner rotation as much as it was growing up we have in every month or so. It is such a simple meal. My kids love it. They think it is fun because they can add whatever they want on it. And it is just a good yummy easy meal.

The other day I posted a "teaser" on Instagram asking people what their favorite Hawaiian Haystack toppings were. I got a good variety of answers. Some like it simple with just rice, sauce, and cheese. Others like pineapple and coconut. And one of my friends commented that she likes french fried onions. That became the buzz of the whole conversation. Everyone could not wait to try them on top next time they make Hawaiian Haystacks. And I am right there with them I cannot wait to make this again and will make sure that I have some french fried onions to top it off!

I personally like the works. Rice, sauce, cheese, all the toppings, plus more cheese, topped with sour cream and salt and pepper! So the possibilities are endless! I can't wait to hear what you all top your Hawaiian Haystacks with!

Hawaiian Haystacks

Whole chicken
1 (heaping) Tablespoon garlic, minced
Cream of chicken soup, family size
1 Tablespoon parsley, dried or fresh will work
1 pint sour cream
1 teaspoon pepper

celery, diced
green onion, chopped
carrots, chopped
pineapple chunks
mandarin oranges
tomatoes, diced
Chinese noodles
almonds,sliced or slivered
sweet shredded coconut
red peppers
french fried onions
black olives, sliced
sour cream
cheddar cheese, grated

Boil chicken in water and add garlic. Remove chicken, shred and set aside. Save 2 cups of the stock! In a saucepan add your soup, chicken stock, parsley, and pepper. When it is smooth stir in sour cream and then add chicken in.  Cook rice according to directions on package. 

To assemble: Put rice on the plate, sprinkle a little cheese, add sauce, sprinkle more cheese, then add whatever toppings you like! Serve with a dollop of sour cream and salt and pepper!

* These can be made as simple or complex as you like them or with whatever you had on hand! They are just as good with just the rice, sauce, and cheese!

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Friday, August 14, 2015

Peanut Butter S'more Bars

I absolutely love s'mores. S'mores remind me of summertime so when I was asked by Krusteaz to create a "Seize the Summer" recipe I knew just what I wanted to create! S'mores are supposed to be an easy treat to enjoy and that is exactly what these bar cookies are! EASY! When you pair it with Krusteaz double peanut butter mix it makes the dough even more easy!

These can be made the day before for a summer time gathering, road trip, or a camping trip! I have brought them to overnighters and they are gone within seconds! I hope you enjoy this yummy and easy summertime recipe as much as my family and I did with the hidden peanut butter cups inside!

Peanut Butter S'more Bars
1 box Krusteaz Double Peanut Butter Cookie Mix
1 egg
6 graham crackers
9 peanut butter cups
1 (7 ounce) container of marshmallow cream

For Directions head on over here!

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Thursday, August 13, 2015

BBQ Pulled Pork Arepa

“I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.”

Over the past few months I have been able to create with P.A.N. Cornmeal and have had a lot of fun experimenting. One of the fun new things that I was able to create were these areas. Which is corn flatbread. I love how popular flatbread is becoming. And these corn flatbreads were a fun twist. One of my go to flatbreads are BBQ chicken flatbreads. So when I thought about what to create for these fun pocket sandwiches I thought about how much my family loves cornbread with pulled pork.

So that is how these pulled pork BBQ Arepas came to life! So smoke, grill, slow cook, and cook up your favorite pulled pork recipe and top them with your favorite homemade or store bought BBQ sauce! Cook up these easy grilled arepas slice, stuff with pulled pork and BBQ sauce, and serve up! My son even wanted to pack one in his school lunch the next day!

Using cornmeal to create a flatbread is a fun way to switch up your normal flatbread. Cornmeal is a staple in South America and is making its way into kitchen everywhere across the U.S. And since cornmeal is a pantry staple these days you will have all ingredients you need to make arepas right in your home! Quick, easy, and convenient! And defiantly a simple process for making a bread recipe right in your own home!

You can find even more fun P.A.N. Cornmeal recipes here!


2 cups P.A.N. precooked white cornmeal
2 1/2 cups water
1 teaspoon salt

Pour water and salt in a medium sized bowl. Slowly add the P.A.N. cornmeal while stirring. Then knead for 1 to 2 minutes. The dough should become smooth. Then let the dough rest for about 5 minutes. Sprinkle a little cornmeal down and then place the dough on the counter and divide the dough into 8-10 equal parts. Then using your hands shape into 4 to 5 inch circle disks. Cook for 5 minutes (per side) on a slightly greased pan over medium heat or on the grill.

While still warm slice open lengthwise spread with your favorite BBQ sauce. Stuff with your favorite pulled pork and top with more BBQ sauce and add some diced onion or coleslaw on top if you would like! Then Enjoy!

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Friday, August 7, 2015

"Kitchen Sink" Overnight Breakfast Casserole

I am a huge breakfast casserole fan. Like it is probably one of my favorite breakfast foods. I would pick it over pancakes, waffles, and french toast every day. My husband and kids on the other hand would pick the rather. So whenever I make breakfast casserole it is for me. So this time that I made it I threw in some left over roasted veggies and it was probably the best breakfast casserole I have ever eaten. I just loved it and had it for breakfast the few days after that. You can omit the veggies or throw them on in for this deluxe breakfast casserole. This dish is very versatile but the base of the dish is always the same. Hash brown bottom, with some meat and then pour over egg and cheese mixture. 

"Kitchen Sink" Overnight Breakfast Casserole

2 cups frozen shredded hash browns
2 cups shredded cheese
2 cups breakfast sausage,cooked into small pieces
1 cup bacon, chopped
4 cups veggie mix, cooked (Mushrooms, zucchini, squash, tomatoes, peppers, onions)
12 eggs
1 3/4 cup milk
1 1/2 teaspoon parsley
1 1/2 teaspoon kosher salt
1 teaspoon dried basil
1/2 teaspoon black pepper

In a 9 x 13 inch casserole dish lightly coat with baking spray. Layer down the hash browns. Press down into pan. Then sprinkle sausage and bacon down. Then sprinkle 1 cup of cheese. Next layer the veggies. In a medium bowl whisk together the eggs, milk, parsley, salt, basil, and pepper. Wish together well then add in the remaining cup of cheese. Pour the egg mixture over the veggies.

 Then cover and store or you can bake. When you bake the casserole bake at 375 degrees F uncovered for 1 hour. Or until the egg in the middle is fully set up and the edges are beginning to lightly brown. Once it is done cooking remove from oven and let cool for 10 minutes or so before you slice and serve it.

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