Burrito Casserole 

This week we tried a burrito Casserole. I was a bit hesitant because the recipe requires cream of mushroom soup which seemed odd but it was so delicious! 

I tried to remember to take pictures through the process but wasn’t as good about it as I planned on being. 

This is another really easy recipe. 

Here’s a picture of the final product 

We didn’t have taco seasoning so I made my own. I’m going to include that recipe too but you can always use prepackaged. 

What you need:

Taco seasoning:


  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder 
  • ¼ teaspoon crushed red pepper flakes 
  • ¼ teaspoon dried oregano 
  •  1 teaspoon salt
  • 1 teaspoon pepper
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon paprika 

Burrito Casserole: 

  • 1 lb ground beef
  • 1 medium white onion chopped 
  • 1 can refried beans 
  • 2 cups shredded cheddar 
  • 1 can cream of mushroom
  • 6 tortillas
  • 1 ½ cups cream cheese

The Process: 

  1. Preheat oven to 350*
  2. Brown ground beef until no longer pink in a medium skillet with onions 
  3. Mix together taco seasoning ingredients if you are not using prepackaged.
  4. Drain meat and add taco seasoning and beans. Heat for about 5 minutes. 
  5. In a seperare bowl mix together cream of mushroom soup and sour cream. 
  6. Spread half of the sour cream and mushroom soup mixture in the bottom of a 13×9 glass baking dish 
  7. Place three tortillas on top of mixture. You will probably need to cut or overlap tortillas to make it fit 
  8. Cover tortillas with half of your beef mixture
  9. Top meat with 1 cup of cheese. 
  10. Repeat your sour cream and meat layer. 
  11. Top with 3 tortillas and cover with cheese
  12. Place in oven for 20 minutes. 

Some pictures:

Taco seasoning 

Beef, bean & onion mixture 

Sour cream mixture 

Right out of the oven

We had it with a side of Mexican style rice. Again, delicious and easy!  

You could always make it with chicken instead and even add some jalepenos or chiles for a kick. 


Steamed Shrimp and Veggies

I finally did it! I used the wok and bamboo steamer my mom gave me during my bridal shower. I wish I would’ve done it sooner! 

This was fun because it kind of brought us back to our honey moon in Thailand. Even the shrimp we used came from there. 

I really couldn’t believe how easy and quick this was. I did some research prior but it didn’t seem hard to mess up so when it came down to time to actually give it a go, I did whatever I felt like doing. 
I highly reccomend investing in a bamboo steamer if you don’t already have one. The wok isn’t necessary, you can use another pot  and it may even be easier for you if the pot is just as wide or a bid smaller than the steamer so you don’t have to worry about boiling the food. 

I decided to do shrimp, asparagus, potatoes, mushrooms and onions for my first go around. I really wish I would’ve thought to do tomatoes but I didn’t until it was too late. 

I’m going to do these directions a little differently because there really isn’t much to it. 

The process: 

1. Put your liquid/spices in the wok. Make sure the liquid is not going into the bamboo steamer when you place it on top. You want to steam the food, not boil it. 

I used the following for my liquid but you can have some fun with it and try out different flavor combos. 

  • Chicken broth 
  • Garlic salt
  • Onion powder
  • Pepper
  • Chili pepper

2.  Add veggies to your chambers

I have a two chamber steamer. I made sure to rinse each chamber out with hot water before adding anything. 

I then cut small pieces of parchment paper to put into the chamber to avoid having the food stick to the steamer. Make sure the paper doesn’t cover the whole bottom because you need steam to be able to get through. 

Layer your veggies and proteins in the chambers. Put the heavier items on the bottom chamber because take longer to cook. 

Here is my bottom chamber: 

Asparagus, potatoes, mushrooms, onion and garlic. 

My top chamber, shrimp and onions. 

3. Heat your liquid and bring to a boil then lower heat.  Place the chambers respectively above the liquid in the wok and cover. You want to make sure that You have enough liquid to steam the food while also being sure it doesn’t boil into the steamer. 

I left the steamer over the liquid for 8-10 minutes. You can check on it to make sure the food has the doneness you desire. Shrimp are easy because they turn pink. 

Here’s what each chamber looked like when I finished. 

I also made rice separately. You can do this in the steamer but I didn’t plan far enough ahead of time. 

Yum! So healthy, easy and good! Again, I highly reccomend and I cannot wait to try ours again. I think I’m going to tackle dumplings next time so keep an eye out. 

Cinnamon Sugar Banana Muffins 

Last week we had some bananas that were starting to go bad and I had a craving for something sweet. 

I knew I wanted banana muffins but was debating on chocolate chip or cinnamon sugar. As you can see, I went with cinnamon sugar and mmm they were delicious. 

My husband has made a few comments about how unfair it is that he didn’t know I could make these sooner🙄 – let’s be honest, if he knew I know how to make most things I do, he would probably be at least 50lb heavier. 

What you need:

  •  Two bananas peeled and mashed (this will work better the more ripe the bananas are)
  • ⅔ cups of sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • 1 tsp vanilla
  • 1 ⅔ cup flour 
  • ½ teaspoon ground cinnamon 

You will also need 1/4 cup of melted margarine and a  separate bowl of sugar and cinnamon mixed together to dip the tops of the muffins in after baking. ( I didn’t really measure for this part)

The Process:

  1. Heat oven to 375 degrees Fahrenheit.  
  2. Grease muffin pan or fill with liners. I use a silicone pan to eliminate this step. 
  3. Mix sugar, oil and eggs in a bowl until combined. 
  4.  Add in bananas and vanilla. 
  5. Slowly mix in flour, salt, baking soda and cinnamon until mixture is moist. 
  6. Pour batter into pan evenly through muffin cups. 
  7. Bake for 15-20 minutes. It may take longer if you use a silicon pan. 
  8. Allow muffins to cool and melt your butter in a small separate bowl. 
  9. Dip each muffin too into melted butter  and then into sugar and cinnamon mixture. 
  10. Enjoy! 

This is another easy one. Should take 20-30 minutes tops from start to finish and it leaves your house smelling so so yummy! 

Ham and Potato Soup

Wow I’ve been gone for awhile. I apologize. We got married, went to Thailand and found out we’re expecting shortly after. I promise I’ll do a wedding write up eventually. 

Warning : The first trimester is NO joke. 

Now that I’ve entered my second trimester I finally have an appetite and the energy to cook. 

Yesterday I spent all day craving potato soup and unfortunately no one around was offering it so I decided to make some once I got home. 

My husband was very hestitant about his one because he hates veggies. Little did he know I actually doubled the veggies for the baby’s sake 🙂 

This is a quick recipe that is done in 30 min or less. 
What you need:

  • 3 diced and peeled russet potatoes 
  • 1 cup sliced carrots 
  • ½ chopped white onion 
  • 2 ½ cups chicken broth 
  • ¼ cup butter cubed
  • 2 cups of corn 
  • ¼ cup all purpose flour 
  • 2 cups shredded cheddar 
  • 2 cups of 2% milk
  • Salt and pepper 

The process:

  1. Put potatoes, carrots, onions and brother  in a large sauce pan. Bring to a boil then lower the heat, cover and allow to simmer for 15 minutes or until potatoes are tender. 
  2. Melt the butter in a separate, small sauce pan. 
  3. Add flour to the butter and stir mixed well. 
  4. Add salt and pepper to  the flour mixture to taste. 
  5. Slowly whisk milk into the flour mixture. Bring to a boil and stir until thickened. 
  6. Add your flour mixture to the potato mixture. Then pour in cheese and stir until melted. 
  7. Add ham and corn and heat for about 5 min or until heated through 

I unfortunately didn’t get a picture but trust me this soup is amazing! I brought some for lunch today and already want more for dinner. 

I used the food processor to slice the onions and carrots very thin because I myself am not a fan of carrots and it worked out perfect. 

Let me know what you think! 

Mac N Cheese Please? 

Now that the wedding chaos is over I finally have time to get back into normal life.   

I’m gonna take it slow getting back into this blogging thing but know that I have TONS of wedding related things to share and a new Influenster product!  

First I want to focus on this cook book.  I’m going to tag this under product review and recipe bc well it’s not really a recipe but it is related and after all that’s what I’m after. 

I received Chrissy Teigans Cravings cookbook from my cousin at my bridal shower and immediately marked every recipe I wanted to try. I have become kind of obsessed with her over the recent years because she seems to be so laid back and fun.  She’s a close second to Beyoncé in my mind 😜 

One of the most appealing things about the book is the variety and the not so good for you recipes.  My first two must haves were the Mac n cheese and French toast casserole but I would guess I have a good 30 or so recipes marked to try. 

I wanted to do this write up because unfortunately…. as much as I hate to say it, I was let down by the macaroni and cheese recipe.  I LOVE CREAMY MAC AND GARLIC! What is wrong with me 😢

My husband and I spent two great weeks in Thailand. After a few days all I wanted was CHEESE!! I literally was having dreams of coming home to make this and would talk about it daily.  Maybe I built up the hype too much? Maybe I did something wrong in the process but this Mac n cheese just wasn’t cheesy enough for me. 

I’m not 100% sure but everything looked right and I followed directions. The recipe was a little too much cream and not enough cheese in my opinion. 

I literally felt like something was wrong with me. I googled “didn’t like Chrissy Teigans Mac N Cheese” to make sure I wasn’t alone.

Well …apparently I am alone 😑 but I did see that there is a John Vs. Chrissy Mac and Cheese battle so I have been inspired.  She said everyone compliments his so much but that she doesn’t get it bc it should be creamy!! I SO agree but now, because my husband loves baked Mac n cheese and we were sort of let down, I’m going to have to try the other side. 

Despite choosing one of his songs as our first dance, I am not one of those girls who swoons over John. I prefer to worship Chrissy bc we all know who really keeps who on track and together  in a relationship. 

This is a really hard thing for me to accept that I didn’t like something of hers. The only thing to make it better is to hope I don’t like his either 😆 but I’m on a mission to find my favorite and forever Mac N Cheese so I can’t discriminate. 

I’ll be back with an update on my Mac N Cheese adventure and I’ll let you know how John ends up in the running. 

I do want to say that just because it didn’t work out with the Mac n cheese, we did love the meatloaf and the stovetop porkchops so the book is a hit in our household. 

 I still have high hopes for the French toast casserole which will be on our next grocery list.  ☺️ 

Anyways- what I really came for. What’s YOUR go to Mac N Cheese recipe? have you tried Cravings? What was your favorite? 

Philly stuffed bread 

A.K.A Crackburgers. 

I always ask my fiancé if he has any requests when I make the grocery list. 99.9% of the time his request is “Crackburgers” or what I call Philly cheesesteak stuffed bread. 

I discovered the recipe a few years ago but I’ve adapted and made some changes along the way. This is a SUPER easy and delicious dinner!  
What you need

  •  French loaf 
  • 1 lb ground beef 
  •  1 can cream of mushroom 
  • 2 tablespoons chopped onion 
  • 2 teaspoons minced garlic 
  • 2 teaspoons Worcestire 
  • 2 tablespoons milk
  • 1 teaspoon garlic powder 
  • Salt and pepper
  • 2 cups shredded cheddar

The process: 

  1. Brown the ground beef and onion. Drain grease. 
  2. Preheat oven to 350
  3. Add soup, milk, garlic, Worcestire, garlic powder and salt and pepper. Allow to cook for about 5 more minutes. 
  4. While mixture is cooking, slice the top of the bread off of your French load and dig out the center of the bottom. I also removed some bread from the top. 
  5. Stir in ½ cup of cheese to beef mixture. Pour mixture into bread. 
  6. Top mixture with cheese and place top of bread back on. 
  7. Cover top of bread with cheese and place in the oven for 10-15 min or until cheese is golden. 

Pictures of my process. I still suck at remembering this 😆

Browned meat, drained  and added garlic. (Also noting how I hope we get a new pan set for our wedding #fingerscrossed) 

In goes the flavor 


Hallow bread 

Filled the bread. I forgot to add the layer of cheese before I put on the top 🙄 thankfully I realized before cooking. 


Let me know what you think!

Lasagna Rolls

Alright folks. I finally broke out my kitchen aid! 

What better way to use it than for a recipe I’ve been making/eating since I can remember.

The best part about this one is you can freeze some for later 🙂 

What you need: 

  • ½ lb pork sausage 
  • 1 lb ground beef 
  • ½ cup chopped onion 
  • 2 tablespoons minced garlic 
  • 1 package frozen spinach (thawed)
  • 1 egg 
  • 2 teaspoons dried basil
  • 2 – 15 oz. containers ricotta cheese
  • 1 jar marinara sauce 
  • 20 uncooked lasagna noodles. 
  • 3 cups shredded mozzarella. 

The process: 

  1. Cook lasagna noodles al dente style. Drain water. 
  2. Cook beef,sausage, garlic  and onion in skillet over medium heat until meat is no longer pink. Drain grease. 
  3. In a bowl ( I used my kitchen aid) mix ricotta, spinach, basil and egg. 
  4. Add meat mixture to spinach/cheese mixture. Stir until well combined. 
  5. Preheat oven to 350. 
  6. Lay noodles out flat. Spoon mixture onto the middle of each noodle. Make sure you leave about one inch at the end and then roll the noodle up. 
  7. Pour half of the marinara sauce in the bottom of a 13×9 glass baking dish. 
  8. Place lasagna rolls into the dish with the seam facing down. 
  9. Pour remaining marinara over noodles and sprinkle with cheese. 
  10. Cover with foil and place in oven for 35 minutes or until cheese is bubbly. 
  11. Let stand 5 minutes before serving. 

So yummy! And pretty easy 🙂 if you want to save some for later just put the rolls into a sealed bag or Tupperware container and leave in the freezer until you’re ready for them. 

You will need to let them thaw for at least 8 hours in a refrigerator. Then just follow steps  7-11.  Keeps for up to 3 months. 

Here are some pictures of my process.

Meat onion and garlic in the skillet

Cheese and spinach mixture 

Add in the meat 

Spoon onto noodles

 Cover pan with sauce 

Roll up the noodles

I forgot pics for the last few steps but here it was out of the oven. I like to broil it for a few minutes to get the cheese a bit crispy 😆

Chicken Broccoli Bake

It’s been awhile since I’ve shared a recipe. I have been cooking but most of my time has been spent on wedding projects so I have been slacking on remembering to post. I’ll  catch back up I promise. 

I got a kitchen aid mixer, bamboo steamer, wok AND donut pan for my bridal shower so be ready for deliciousness. 

Here’s a recipe that’s SO easy and SO delicious! A good one for families always on the go. 

What you need: 

3-4 boneless skinless chicken breast 

2 cans of Campbell’s broccoli cheese soup 

1 package of frozen broccoli florets 

8 oz shredded cheddar 

What you do: 

  1. Preheat oven to 450 
  2. Place chicken breast in a glass baking dish. 
  3. Dump brocolli on top of chicken
  4. Pour brocolli cheese soup on top of chicken and brocolli 
  5. Sprinkle on shredded cheddar. 
  6. Place pan in oven for 30-45 minutes or until cheese is golden and serve.

I forgot to get a pic before I served it up but here it is on my plate. I really wish I would’ve gotten one because it looked just as good as it tasted. 

I truly can’t express how delicious it was. I know that’s silly because it’s so simple 🙃

We had it with rice. Potatoes are a good option too. You may not even need a side…
I would LOVE to try more dump and bake dishes. 

Chicken N Noodles 

Homemade chicken noodles are a tradition in my family. I’ve been helping my mom make them and eating them since I can remember.

We typically have them on Christmas Eve but with the colder weather I figured it was time to make them again.

What I love about this recipe is that I always have the ingredients on hand at home.

I used the crockpot this time but sometimes I just make them stove top.

What you need:

  • 4 eggs
  • 2 tablespoons water
  • 3 cups flour
  • 3 cubes chicken boullion
  • 2 tsp salt
  • 3 chicken breast
  • 1 tsp olive oil
  • Salt and Pepper to Taste

The process:

  1. Cook chicken in water with 3 boullion cubes, shred after it has cooled down.
  2.  Combine eggs, water, salt, oil in a bowl.
  3. Slowly add flour to bowl as you mix the ingredients. You may not end up using all the flour.
  4. Roll into a ball and let sit for at least 1 hour or over night.  This helps ensure the noodles do not fall apart when you drop them in.
  5. When you are ready to make the noodles, bring a large pot of water to boil.
  6.  Lay your dough on a flat surface and flatten with a rolling pin until about 1/4 inch thick. Cut small lines across the dough. Remember your noodles will GROW.( I like to make them larger so they are more like a dumpling but its all up to your preference)
  7. Drop the noodles into your pot of boiling water. The water HAS to be hot or your noodles will become mush.
  8. From here its really up to you as to how you want to eat the dish or how much time you have. Sometimes I  add the chicken, salt and pepper directly to the pot and let it simmer for 30 – 45 min. OR for more flavor, after the noodles have cooked for 10-15 min, I transfer it to a crockpot, mix in chicken, salt and pepper and let it cook overnight (5-6 hours on low).

Its hard to go wrong here or make these taste bad. My fiancé even made this batch on his own with (almost) no supervision.


Chicken Biscuit Casserole 

Here’s another super easy recipe! It tastes just like chicken pot pie and took maybe a total of 1 hour to finish. 

What you need:

  • 1 ½ c cooked chicken breast, cubed.
  • 5 strips of bacon, crumbled.
  • 16 oz frozen vegetables 
  • 1 can condensed cream of chicken soup. 
  • 1 cup shredded cheddar 
  • 1 ½ cups of bisquick 
  • ⅔ cup of milk and ¾ cup milk, divided.
  • 1 teaspoon onion powder 
  • Fried onions 
  • Pepper to taste 

The process: 

  1. Preheat oven to 400
  2. Mix chicken, bacon, vegetables, soup, onion powder and ¾ cup of milk in a 8×12 glass pan. 
  3. Cover with foil and bake for 15 min. 
  4. Mix bisquick, ⅔ cup of milk and pepper in a small bowl. 
  5. Remove glass pan from oven and uncover. Place 6 spoonfuls of bisquick on top. 
  6. Place back  in oven, uncovered for 10 minutes. 
  7. Remove from oven.  Sprinkle cheese and fried onions on top.
  8.  Place back in oven for 5 minutes or until a toothpick comes out clean when you poke the middle of the biscuit layer. 

And you’re done. I told you it was easy. 

The only complaints I had were that it needed more biscuit! So depending how healthy you’re trying to be or not be you may want to double the bisquick and milk   .

Would be good with mashed potatoes! But then again what wouldn’t 🙃

I used thick cut bacon and baked it in the oven. This is by far the best way to make bacon if you ask me.  
 Everything in the pan and ready to go 
Added the biscuit mixture.    

Cheese and fried onions!  
I forgot to snag a pic before I served it but here’s what was left.