Slow Cooker Chicken Chipotle Tacos
Mexican Fried Ice Cream
Tortilla Soup
Cilantro Lime Basmati Rice
Delicious Taco Casserole
Green Bean and Broccoli Casserole
My Favorite Breakfast Sandwich
Homemade Corn Tortilla Chips
Fresh Spinach Cupcakes
WOWZA Baked Beans + Bacon
Lunch Time – Cilantro shrimp and Edamame Beans
Irish Potato Candy
Frozen Pesto Cubes
Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches
Kale Turkey Meatballs

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is Chicken Chipotle Tacos that are slow cooked for hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a family favorite.

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

This recipe makes a good bit of shredded chicken so it’s easily a few meals for us.  Whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

These tacos are also a crowd pleaser, perfect for the big game, friends over for Sunday brunch or just a movie night!

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Here’s all your ingredients you’ll need for this recipe!

You will need to get some dried ancho chiles.  You can usually find these in the produce section, they come in a plastic bag and cost around $3.
dried ancho peppers from grocery store

You need them soft, so throw them in some boiling water for 15 minutes.  They will soften up right away.


You will also need a small can of chipotle sauce, here’s the brand I use.  You can find this in the mexican food aisle.

Now we want to start to  make the Chipotle marinade.  Add all your ingredients, except the chicken breasts, into the food processor.



Pulse a few times until smooth.

It’s that easy, now your chipotle marinade is done!

Don’t worry about this being too spicy, it’s just perfect!  I promise you!

Grab your breasts.  (Don’t go there)

Use a knife and stab them each a few time, this will help the marinade soak up.

Put your chicken into your slow cooker.

Add your chipotle marinade, smear all over the chicken.

Add 1/2 cup of water.  This will make sure the chicken doesnt dry out.

Cook on low for 10 hours or high for 5 hours.

shredded chicken slow cooker tacos
Now your kitchen is going to be smelling great!  Take a fork and shred up the chicken, you can do this right in the slow cooker, or you can put it on a cutting board. 

Stir it around in the chipotle marinade and dinner is ready! You’re going to love these Slow Cooker Chicken Chipotle Tacos!


Use hard or soft shells, and fill them up with this delicious chicken! Top with your favorite toppings (tomatoes, lettuce, onions, peppers, cilantro, beans, rice, cheese, avocado… the list goes on!). 

slow cooker shredded chicken tacos

Hope you enjoy these as much as we do!

Side Dishes for Slow Cooker Chicken Tacos

Slow Cooker Refried Beans

Cilantro Lime Rice

Fresh Salsa

Roasted Tomatillo Salsa

Pin for later:
FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Course Main Course
Cuisine American, Mexican
Servings 10


  • 2 ounces dried ancho chiles
  • 7 ounce can chipotle sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 3 cloves garlic
  • 1/4 cup vegetable oil
  • 3 pounds boneless skinless chicken breasts
  • 1/2 cup water


  1. Soften your ancho chiles by boiling them for 15 minutes in a small saucepan of water. Drain, cut open chiles and remove the seeds.  Throw the seeds away.

  2. Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.

  3. Use a knife and stab a few holes in each chicken breast.  This will help them soak up the marinade sauce.

  4. Add chicken to slow cooker, then pour chipotle marinade on top. Spread all over chicken. Add 1/2 cup of water. Stir chicken so everything is marinated in the water/sauce. 

  5. Cook on low for 10 hours or high for 5 hours.

  6. Use a fork and shred the chicken up in the slow cooker.

  7. Serve on hard or soft shells with whatever toppings you'd like!

  8. Enjoy!

Recipe Notes

Whatever is leftover, you can freeze in freezer bags.

Enjoy friends!

Mexican Fried Ice Cream

Two weekends ago Matthew had a craving for a childhood favorite, Chi-Chi’s fried ice cream.  Does everyone remember Chi-Chi’s?  It was a popular Mexican chain restaurant.   In 2004 Chi-Chi’s closed all their restaurants after many incidents, but their salsa can still be found in stores.  As a kid I remember going to Chi-Chi’s quite fondly with my parents,  Matthew’s memories are the same.  One of the best memories of this trip for him was the fried ice cream.  I never had fried ice cream (ever) so I was intrigued by his description of it.  After he linked me to many pictures of the ice cream online with lots of happy faces and love hearts, I got the hint: I had to make him fried ice cream.   Because it was his birthday soon enough, I promised him for his birthday I would have him a fried ice cream sundae.  With a little practice, I think I got it just right.   I asked Matthew to supply a quote of what he thought of it and he told me “magical cinnamon crisp amazingment”.   So let’s make some…

Few things:
Working with ice cream and taking pictures  is not easy.  I felt a little stressed out.
You can serve the ice cream in a bowl, but to get the true authentic feeling try serving in a tortilla bowl – I included directions below for that too.
This post is picture heavy because ice cream is so pretty.
I made this for his birthday dinner, and then the next day made it for a afternoon snack.  Please stop me.




Fried Ice Cream


  • 1/4 cup sugar
  • 4 teaspoons cinnamon
  • 4 ounces vanilla ice cream
  • 1/4 cup corn flakes crushed
  • 2 quarts vegetable oil for deep frying


  1. Mix sugar, cinnamon and crushed corn flakes in bowl.
  2. Scoop 1-to-2 inch ice cream balls and roll ice cream in sugar mixture.
  3. Pat down to shape balls and transfer to wax paper.
  4. Put ice cream balls in freezer. Let in the freezer for at least one hour to set.
  5. Heat vegetable oil to 350 degrees.
  6. Take ice cream balls out of the freezer and drop in oil for 2 seconds. Immediately remove.
  7. Serve in tortilla bowl, covered with whip cream, chocolate syrup and a cherry!
  8. Enjoy!

Recipe Notes

To make a tortilla shell bowl:
Preheat your oven to 375 degrees.
Microwave 10 inch flour tortilla shells for 15 seconds to get them soft and flexible.
Spray each tortilla with non stick spray on both sides.
Turn cupcake pan upside down and center each tortilla in between 4 cups.
Bake 9-12 minutes - until slightly brown on edges - watch them carefully before they burn.

Measure your corn flakes out.  Because of this recipe, I’ve come to love corn flakes again.

You want to crush them up into tinier pieces, so I like to put them in a plastic baggy and just pinch them with  my fingers. 

Prepare your cinnamon, sugar, cornflakes mixture. I totally made a mess.

Grab your vanilla ice cream.  Try to get it out of the freezer right when you’re ready to begin.

Scoop 1 to 2 inch balls of ice cream.

Drop into corn flake mixture and roll around.  I like to pat them with my hands to roll into a more “perfect” ball shape.

Throw on your cookie sheet that you have wax paper down on.  Now you have to work quick, time is not on your side.

I made enough ice cream balls for 2 big sundaes.

Ok, they are starting to melt, but one more picture quick.

Ok into the freezer, now let them set for at least 1 hour.

If you have a deep fryer – 350 degrees.
If you don’t have a deep fryer like me, you can totally do this on the stove.  If I had a deep fryer I would make french fries and bbq wings every single day so it’s best I don’t have one.

Grab a thermometer and put it in the pot, I use a candy thermometer as it goes high.  You need to know when the oil is 350 degrees.  If you don’t have a thermometer, throw a piece of corn kernel in the oil and when it pops into popcorn, then you know it’s 350 and ready to go.

Now this takes some time to get this hot. Mine takes about 15-20 minutes of crazily watching the thermometer.

225.. 125 degrees to go.  Please be careful with this, the oil is spitting a bit and is very very very hot.
Once it’s 350 degrees, drop a ice cream ball into the oil for 1-2 seconds.  Yes, that quick!  Do  not do any longer or it will melt.  You literally drop it in, pull it right back out with a spoon.

I like to put them directly on a paper towel to get the excess oil off.  Then you start to build your sundae.  Again you should do this pretty quickly, but the ice cream won’t melt as fast once it’s been fried so you have a little more time.

Throw your fried ice cream balls into your tortilla bowl. 

Spray whip cream on top.  Matthew then took the whip cream canister and squirted more in his mouth.  Boys.  Girls would never do that (ahem).

Oh and Hershey’s chocolate syrup! We got the “Lite” version because obviously we are worried about our figures when are eating fried ice cream with whip cream on top.

Add a cherry! Please do! Add 2 if you’d like! Add 3!

Oh baby, baby, then just spoon it into your mouth.  Just take a minute and enjoy this.

You beautiful ice cream you.

Keep spooning it in.  Crack off some of the tortilla shell, use that as a spoon too.  Go wild. 

To make the tortilla shell bowl, it’s quite easy.  
Grab a 10 inch flour tortilla and lightly spray both sides with cooking spray.

Grab a cupcake pan and turn it upside down.

Push your tortillas into the cupcake so it touches 4 of the cupcake holders.  Press it down – this is what shape your tortilla bowl will become.

Put it into the oven.  (Omg, my oven is a mess, I know, embarrassed, but  think about how much love it’s received, we spill too much corn meal for pizza).   You want to keep a eye on these, generally mine usually take 12 minutes, so watch yours anywhere from 9-12  minutes.  Once they have a slightly brown edge, they’re done.

When they come out of the oven, you’ll see how they have hardened.  Let them cool so you can touch them.

Pretty cool and easy, right?

Enjoy your fried ice cream! It’s a winner.

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  



Tortilla Soup


  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 1 1/4 cup water
  • 10 oz chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 4 oz can of chopped green chile peppers
  • 1 cup yellow corn kernels cooked
  • 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips


  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!

Recipe Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

These are all the ingredients you’ll need.

You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

Once it’s brown, add in your water.

Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

Add your oregano.

Then your chili powder.

Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

Then add your corn.  I use frozen corn and cook it right before.

Then add in your green chiles.

Put all these ingredients into the pot.

Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

Then stir again and let simmer for 15 more minutes.

When it’s done, spoon into bowls.

The truth is that I always go back for seconds.

You can eat it plain if you’d like, it’s totally delicious that way.

Or you can add some cheese which will melt quickly causing you to fall madly in love.

Or you could grab a avocado and add some cubes in too.

This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

I have been known to eat a entire avocado this way. 

Hope you will try this amazing soup – let me know how it works out for you!

Cilantro Lime Basmati Rice

I could eat cilantro and lime rice by itself for dinner, and I have.  You can also have it as a side dish, especially with tacos.  Or you could make some chicken to put on a flour tortilla and add this rice.  Oh wow, the 3rd idea is really a favorite.  Later this week I will be sharing a marinated chipotle chicken recipe to make in the crockpot, which this rice will go perfect with.  I  love the taste of the sour lime and the kick of cilantro – this is a favorite.  



Cilantro + Lime Basmati Rice


  • 1 tablespoon vegetable oil
  • 1/2 cup fresh cilantro chopped
  • 1/3 cup lime juice
  • 1/2 teaspoon sea salt
  • 1 cup white basmati rice
  • 2 cups water


  1. Saute rice in vegetable oil for 2 minutes. Add water, bring to a boil.
  2. When water begins to boil, turn the heat to simmer and cover for 15 minutes.
  3. Turn heat off completely, leave lid on, and remove from burner. Let sit for 30 minutes.
  4. Mix together salt and lime juice, you want the salt to dissolve.
  5. Pour salt/lime over rice, mix around. Add cilantro and toss.
  6. Enjoy!

Here’s your ingredients.  When you buy cilantro in the grocery do you immediately smell it in the produce aisle while people stare? I do.

Basmati rice is the best to use in this recipe in my opinion as the rice does not stick together like regular white rice does. Also, basmati has such a special aroma.

Cook in some oil, stir, then add water.

Once done, take off the stove and let sit for 30 minutes covered.   NOTE: Do not peek!  I know it’s tempting.

Cut up your cilantro. I use scissors as I find it easiest.

After the rice is done sitting, take the lid off.  We’re almost done here…

Mix your salt into your lime juice.  Make sure all the salt is dissolved, so keep stirring it until it is.

Then add your lime juice/salt and cilantro to the rice.  Use a fork to mix it all up.

The smell of the lime makes me so happy.   Don’t you love it?  You can have it just like this, a big ol spoonful for a Mexican dinner side dish would be great.

Or put on a burrito with some chicken and pinto beans.  This is magical, it’s a favorite meal of mine. 

Try some cilantro + lime rice soon, I hope you like it.

Looking for more tips? Learn how to store cilantro to make it last for weeks!

Delicious Taco Casserole

My favorite taco casserole recipe! This is one of my family’s favorite dinners!

This recipe is up there in the favorites.  When I first made it, we had it 2 more times that following week. Since then we’ve had it almost once a week.   Even though there’s only 2 of us, we usually finish a entire casserole ourselves.  We really really really really love it.  Who doesn’t like tacos? Who doesn’t like casseroles? Who doesn’t like cheese on top?  It’s like a dream world scenario!

More reasons why this makes me have happy dreams at night:

Taco Casserole Recipe

It’s easy to make.
You can make it early in the day, store it in the fridge and then cook it at night.
It’s pretty – the red and green colors are lovely!
It has cheese on top! Did I mention that already? Sorry.

Feel free to customize it too.  You can add a onion if you’d like.  Maybe throw some crushed chips on top, or some avocado slices.    Just please try this! 



Here’s all your ingredients.   You might even have everything you need already in your cabinets.

Measure your elbows (the noodles)..

And boil until al dente.

Drain, and set aside.

Chop up your green pepper. If you’d like to add a onion, this would be the time to chop that up too.

Put it in your pan..

Add your ground beef.

Then mix it all around so everything gets that delicious green pepper taste (and smell!) to it.

After the meat is brown, add your tomato soup.

Then  your diced tomatoes.  In the summertime I will make these fresh but for now the canned version will do.

Then add your beloved packet of taco seasoning.

Mix it all around.  Oh man, the smell, you can’t beat it.

Then add your elbow noodles.

And mix it good so everything is covered in that sauce mixture.

At this time it’s totally ok to test it. You should.  I did.  Even two spoons.  Noone is looking.  We’re all friends here.

Transfer the casserole to a baking dish.

Measure out your cheese.

And spread it on top.   At this time I usually take a big handful of cheese from the bag and eat it too.  Cheese, I love you.

Because I planned on making it that evening, some plastic wrap went on top and into the refrigerator it went. 

When you’re ready to make it..
Pop it into the oven and then enjoy! It’s really that easy!

One cheesy taco casserole will be yours.  All yours! Ok, you probably have to share.  

Serve, make sure you get some of that cheese on top.  If any cheese falls off into the casserole dish, fight for it.  You deserve it.


Taco Casserole

My favorite taco casserole recipe! This is one of my family's favorite dinners!

Course Main Course
Cuisine Mexican
Servings 6


  • 1 pound ground beef
  • 1 cup 8 ounces of elbow macaroni noodles
  • 1 medium sized green pepper chopped
  • 1 10.75 ounce can condensed tomato soup
  • 1 14 ounce can diced tomatoes
  • 1 package of taco seasoning mix
  • 3/4 cup shredded taco blend cheese


  1. Preheat oven to 350 degrees.
  2. Cook pasta until al dente. Drain, set aside.
  3. In a pan cook ground beef with chopped green peppers until meat is brown.
  4. Mix in tomato soup, diced tomatoes, taco seasoning. Mix real good.
  5. Stir in pasta. Mix real good.
  6. Put mixture into a baking dish.
  7. Sprinkle cheese on top of the entire casserole.
  8. Bake for 30 minutes until cheese is melted.

Recipe Notes

You can also:
Add a onion (same time you add the green pepper)
Sprinkle crushed up tortilla chips on top
Add avocado slices on top

Green Bean and Broccoli Casserole

You’re about to become everyone’s favorite at any gathering!

I love green bean casserole.  It reminds me of holidays, friends, smiles.  I also love it because it’s green and beautiful.  A few days ago around midnight, Matthew came into the bedroom where I was reading and asked if we could have green bean casserole “tomorrow”.  I told him we would gather the ingredients the next day.  Then I came to thinking how I made broccoli casserole last year and I loved it so much, so why don’t we mix these beans and brocs and make a delicious green bean and broccoli casserole?  I can’t be happier about how it came out!  In the recipe below I am using frozen vegetables which adds simplicity in the time saving department.



Green Bean and Broccoli Casserole


  • 11 oz frozen green beans
  • 11 oz frozen broccoli florets
  • 3/4 cup milk
  • 1 can cream of mushroom soup
  • 1/8 teaspoon black pepper
  • 1 1/2 cups French's fried onions


  1. Preheat your oven to 350.
  2. Mix soup, milk and pepper in a baking dish.
  3. Stir in frozen beans, frozen broccoli and 1 cup fried onions. Stir good.
  4. Bake at 350°F for 40 minutes. (Make sure it's hot inside)
  5. Stir it, then top your remaining 1/2 cup onions on top.
  6. Bake 5 more minutes until your onions are golden brown.
  7. Enjoy!

We are getting down to the nitty gritty with saved frozen vegetables from the garden last year.  I found these guys hiding in the back of the freezer, they are the last bag.  

Here are all your ingredients.

Cream of mushroom soup – I love you.

Does anyone eat cream of mushroom soup by itself? I don’t but I can imagine how good it would be as I always lick the spoon clean after scooping it out.

Then add your milk.

Mix it! Arm workout!

Add pepper and stir again!

Add your frozen beans..

Then your frozen broccoli…

Here are your fried onions.  Truth: I don’t like onions.  I’m really picky about them.  But for some reason I’m 100% fine with these fried onions – how that makes sense, I have no idea.

Sprinkle your onions in..

Then more arm power and keep mixing..

Until you have a creamy beautiful  mixture that looks like that. Into the oven it goes..

Then 40 minutes later, this lovely smelling dish comes out.

We want to add some more onions to crisp the top. This will really make the casserole extra special!

5 more minutes until they’re slightly browned on top.

Oh man, about this time Matthew just happily showed up in the kitchen.  I slapped his hands away.

Many people serve bean/broccoli casserole as a side, but we had it for a man dish with some toasted garlic bread/bread rolls.  There is creaminess residing in the casserole so you want to have some bread to dip in..

Serve away! Just wait for the “ooohs” and “aahhs” and “iloveyous”. 


My Favorite Breakfast Sandwich

Hello, I’m Pamela and I love this breakfast sandwich.  

I have 2 things I really want to say about this beautiful egg and cheese sandwich.

1).  I debated posting this on the blog for a long time because of how easy it is.  Finally I decided simple or not, it’s special to me and deserves it’s own glory in a post.

2).  I really really love this sandwich.  Let me tell you how it all started…

A couple years ago we started teaching a early AM digital photography class.  Prior to this I did not eat breakfast as I would usually wake up later in the morning and go straight to lunch, but needing something to eat in the morning and wanting to sleep in, I started a dangerous route in eating breakfast sandwiches from 7-11.    This would be my breakfast right  before class began:
photo 1.JPG

Now don’t get me wrong – I love 7-11 breakfast sandwiches, after all it started my love affair with making my own, but one day I took a look at the nutrition facts on these and looked at my scale rising and realized these were not going to be good in the long run.  So I set out to make my own.   My rules were they had to be quick to make and delicious. I wanted them to be better than 7-11, it was a competition (7-11 just didn’t know about it).

So I gathered the simplest supplies at the grocery store:   Thomas English Muffins, American Cheese Slices, Eggs.  There the love of my life was born, my favorite breakfast sandwich in the world.  To say I am crazy in love with these would be a understatement.  I have approximated I have eaten 325 of these in the past year.    I find I actually eat healthier when I start my day off with sandwich because I consider it a favorite treat so by 1PM, I feel like I have spoiled myself.  Then for the rest of the afternoon I can snack on fruit and nuts and totally be happy with it.   Just thinking of this egg sandwich makes me so happy. I can’t wait for tomorrow morning!

How much do I love them?
When I wen to London, I made them every single morning for breakfast:

I ate one for Christmas breakfast last year:

I ate one for Easter breakfast this year:

Do you see the path I’m leading you down? I’m trying to make you love his egg sandwich as much as I do so you can have 30 pictures of the same egg sandwich on your phone like I do.

So here it is, your 260 calorie breakfast sandwich.   

My Favorite Breakfast Sandwich


  • 1 Thomas' Original English Muffin
  • 1 large egg
  • 1 slice of American cheese


  1. Preheat your toaster oven to 350 degrees.
  2. Crack your egg into a bowl, whisk it and microwave for 1 minute.
  3. Take your English Muffin and cut it in half.
  4. Take your egg out of the microwave, remove it with a fork and put on bottom part of muffin.
  5. Take your cheese, rip in half, and put on top of the egg.
  6. Put top half of muffin on top of sandwich.
  7. Put in toaster oven until the top is slightly browned, this usually takes about 8-10 minutes.
  8. Enjoy!

These are your ingredients, simple. I love Thomas’s, I love them more when they are on sale.  A word about cheese, I’m a Kraft singles girl, I can’t help.  I bought some organic American cheese slices from Trader Joe’s last week and was underwhelmed so I use it on Matthew’s egg sandwich when I make him one.  For me, it’s Kraft all the way.

Take an egg.

Crack it in microwave safe bowl.

Whisk it with a fork.  Now put the bowl in the microwave for 1 minute.  
What comes out is one cooked egg that is easy to get out with a fork.
Cut your muffin in two.  Get your cheese slice ready.

Throw your egg on the bottom part..

I like to rip my cheese in half as it assures no cheese will be wasted melting off the sides.  I want all the cheese!

Put the top of the muffin on..

Then into the toaster oven it goes..

There is a smell the muffin makes when it is ready. You will learn to love and appreciate this delicious smell.

Oh beautiful, how are you doing?  Be careful and let it cool for a minute or the cheese will burn you.

This is  my go to breakfast usually served with dried fruit and decaffeinated tea.  

Treat yourself to one tomorrow morning.. Enjoy!

Homemade Corn Tortilla Chips

Tortilla chips are a favorite of ours to snack on, especially Matthew’s.  I’ve found a number of sharp tortilla chip crumbs in bed that stab me to know he likes a good bowl of chips to snack on while reading before bed.  With the chips running low, I set off to create our own.   There are a few great things about making homemade tortilla chips.  You get to mix and match! You can try a bunch of different flavors instead of just picking one flavor in the store.  The other great thing is the price!  Tortilla chips usually cost us $4-$5 for a bag, more if they are gourmet/fancy flavored.  A bag of 30 (!) corn tortillas in my local grocery store cost me $1.25.   I haven’t done the price comparison by weighing them yet but I can bet you I’m saving more than a few dollars here.

I wanted to try a few different flavors with these so I did made 3 kinds:
Regular Salted
Cinnamon Sugar

I thought I was going to have a winner on picking but when trying to pick a favorite I can’t.  The salted were expected to be great and they were.  The cinnamon sugar was like a dessert chip, it hit  my sweet tooth that needs daily love.  The Parmesan was savory.  

Next time I’m going to try to make some seasoned with cumin – can you imagine cumin tortilla chips with salsa?  Oh my.  I think I just created my new favorite snack.

Make these for your snack. 🙂





Homemade Corn Tortilla Chips


  • Corn Tortillas one equals 4 chips so use as many as you need

Seasonings (This is up to you!)

  • Sea Salt
  • Cinnamon + Sugar
  • Parmesan Cheese


  1. Preheat your oven to 400 degrees.
  2. Stack tortillas and cut them into 4 triangles.
  3. Spread them out on a on a cookie sheet. They need to be 1/4-1/2 inch apart from each other.
  4. Put desired seasonings on top.
  5. Bake 8-10 minutes (check every minute after 8) until edges are brown.
  6. Remove from oven and let cool.
  7. Enjoy!

Grab your handy bag of corn tortillas.  Can I tell you how much I love pepper steak tacos on these? That’s another post though…

Take them out the bag, it’s up to you how many you want to make.  Each tortilla will make 4 hearty chips.

It’s totally ok if your tortillas are weird in shape, it adds character.

Grab a knife..

Cut in half..

And again..

Gather your pile of soon to be delicious chips.

Now, something important.  To get them to bake crisp you need to make sure there is at least 1/4 to 1/2 inch in between each one.  If they are closer, they are going to be soft.  We want crunchy for these.

Now on to the seasonings..
You can do sea salt, just a sprinkle goes a long way.

Or a little bit of Parmesan cheese.  You can add some Cheddar too – yum!

Or possibly my favorite (I haven’t decided yet), cinnamon sugar!

First the sugar..

Then the cinnamon! Oh my!

Throw them  in the oven and keep a eye on them.  They should take 8-10 minutes until the edges turn brown.  Mine took about 9 minutes.  Watch them for every minute after 8. Seriously, keep a eye on them, keep checking, don’t be too careful – they will burn quick.

These are the sea salt chips.  Just a simple taste of salt…

These are the Parmesan cheese…

And these are the magical cinnamon sugar! I’m still not picking a favorite..

Pull up a chair, let’s eat a few together!


Fresh Spinach Cupcakes

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won’t believe how good these are!

Now before you go reading the title and thinking I’m crazy, I just want to make it clear that I’m a genuine cupcake lover.  I’ve been known to go to Crumbs, get the biggest cupcake in the display with vanilla frosting, rainbow sprinkles and eat it up in a couple bites.  I’ve been known to go  back for seconds.  I love sweets, I love cupcakes.  So when I found a recipe a few months ago saying  I could make cupcakes with fresh spinach and it would taste amazing, I didn’t quite believe it.  Even while making these and mixing the spinach in, I still was worried.  Really, I could make cupcakes full of spinach and it was going to be good? Really? Well folks.. I have the verdict..




They will probably change your life.

I have had a post-it note on my desk since June to post the recipe and finally today, I am!

Rejoice! Bake these cupcakes.  They will change your life.  I’m totally serious
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!

Fresh Spinach Cupcakes

These cupcakes will change your life.


  • 1 cup of applesauce
  • 4-5 cups fresh raw spinach
  • box of store bought yellow cake mix
  • icing and sprinkles


  1. Preheat your oven to 350 degrees.
  2. Line your cupcake tins with baking cups.
  3. Puree the applesauce and spinach in a food processor.
  4. Put cake mix in a bowl, then add your spinach puree to it.
  5. Beat with mixer until it’s combined evenly.
  6. Fill up your cupcake baking cups.
  7. Bake for 20 minutes, put a toothpick to make sure it comes out clean.
  8. Let cool, decorate with icing and sprinkles.

Recipe Notes

I used spinach picked from our garden - if you can pick it fresh, please do!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
These are all your ingredients for the cupcakes.  Can it get simpler?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Puree spinach and apple sauce.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
It will look like this.  Very green.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Add your puree with your cake mix.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Mix it up.  It will look light green now.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Add to your baking cups… into the oven it goes.  Can you believe we’re making spinach cupcakes?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Out it comes, exactly how you imagined!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Aren’t they beautiful plain?


These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
I put my icing in a plastic bag so I can pretend I’m a pro cake decorator when I put the icing on them.

Look at these beautiful cupcakes.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Now add your sprinkles..

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
There you go, you just made spinach cupcakes.  I know, it’s amazing.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!
Now try one. I KNOW, IT’S AMAZING.  Life changed, right?
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet. You won't believe how good these are!


WOWZA Baked Beans + Bacon

Two weekends ago Matthew made these amazing baked beans.  I’m going to give credit where it’s due, these were the hit of the picnic.  I was in love with them, so much so that I made him save some here for me to eat later.  So when I came home from the picnic after eating too many beans, I immediately sat down and continued to eat more beans.  They are so amazing!
The original recipe comes from here.  Matthew said he followed the ingredients and instructions pretty spot on.
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Lots of onions and green peppers in this. I was worried because I don’t like onions.  Boy, was I wrong!

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BBQ Sauce + Apple Cider Vinegar.  I was worried because I don’t like apple cider vinegar. Boy, was I wrong!

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Glorious bacon. Bacon is one of the best foods, ever.

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Mix the beans and peppers/onions together…

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Then the BBQ Sauce mixture..

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You need a big pan, just a warning.

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I needed to taste test. It’s very important.  Or something.

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Then pour into pans/pots that you can bake.   This makes quite alot of beans..

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Then put the glorious bacon on top. You can either bake this right away, or we let it sit in the fridge over night and baked it the following day.

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Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans

Servings 1


  • 1/4 pound shrimp peeled
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • salt + pepper
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon lime juice
  • 1/2 cup frozen edamame


  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.

To Cook Edamame

  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.


Ok, yes, I don’t mind if I do…


Read More

Irish Potato Candy

Irish potato candy is a favorite where I’m from in the coal mines of Pennsylvania.  There used to be a candy store in the mall that sold these that I would crave every time we walked by.  The candy has the sweet smell of cinnamon.  They are best serve chilled, and when you take a bite you will taste the sweetness mixed in with coconut.  Irish potato candy is a magical experience to eat.  As a kid I used to actually think they were made of potatoes, but boy was I wrong.  There is nothing healthy about these, warning.  But they are very good, so have one or two for dessert.  If you make these there is a strong chance you will declare your love for me, so give them a try.

These are easy to make – there is no cooking, just chilling involved.  There is also some mixing involved so you will have some bowls to clean (preferred to clean by mouth first).
Why are they called potato candy?  Because they look like little cute potatoes!  These would be extra cute to make for St Patrick’s Day!
Hey little beautiful spud.
And when you take a bite…. just wait!


Irish Potato Candy


  • 1/4 cup butter softened
  • 8 ounce cream cheese
  • 4 cups confectioners powdered sugar
  • 2 1/2 cups flaked sweetened coconut
  • 1 teaspoon vanilla extract
  • few tablespoons of ground cinnamon to roll them in


  1. Beat your softened butter and cream cheese together with a mixer until it’s smooth.
  2. Add your powdered sugar and vanilla. Keep beating until this is smooth.
  3. Mix in the coconut, with a spoon or your hands.
  4. Roll into potato shapes with your hands. I like to keep them about 2 inches big.
  5. Roll in cinnamon to make them brown.
  6. Place on wax paper lined cookie sheet and chill for a few hours in the refrigerator.
  7. Store in a container in refrigerator.
  8. ENJOY!

Simple ingredients.
Mix your butter and cream cheese.  It’s a little hard to do, use power.
Then mix  in vanilla and powdered sugar. Then take a beater and lick it clean.
Add your coconut.
Mix it with your hands.  You are going to get dirty.  Totally ok.
Roll in cinnamon.  Add more as you need it. You will only need 2-3 tablespoons.
Put your little potatoes on wax paper and chill.

Frozen Pesto Cubes

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!

If you are growing herbs in  your garden then right now you might have alot and not sure what to do with them. Do you dry them? Do you use them as is? How about we make delicious pesto and freeze them? Yes, let’s do that!  Here we will use our fresh parsley and basil.  Just think about in December when it’s freezing out and you’re in a bad mood because your boot has a hole in it and you stepped in a big slush pile.  You come home, cranky, boil some pasta.  What to put on top.. pesto… from your garden.. oh the summer time  memories.. everything feels better now. 🙂

What can you do with pesto besides put in pasta? Use it as a pizza sauce.  Marinade chicken or steak or shrimp in it.  Use it as a vegetable dip.  Make soup.  So many options!

frozen pesto cubes


Let’s make some pesto and freeze it!

Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours.  Take out and then package in freezer bags.  Can it get more simpler?

From the recipe/ingredients above I made 2.5 batches of it which equaled 6 cups of fresh parsley and 1.5 cups of basil. I also made a quick batch of just basil pesto.


Gather your supplies.


I have 2 bags of walnuts just in case.  I totally didn’t need all those but I’m overly prepared (in life).  I have so many bottles of soy sauce in the pantry.. just in case.


Beautiful fresh parsley and basil, picked minutes before.  MMMM. Smell it!


Parsley, I love you.


Basil, I love you.


Put your herbs and your garlic in your blender/processor.


Add your cheese.


Add your nuts. I like to use walnuts,  some people use pine nuts.  Whatever.


Put your olive oil in.  Look at this.


Blend, blend, blend.


Take it out and put it in a plastic bag.  Seal it shut.


Get your ice cube trays and some scissors.  Cut the bottom corner of your plastic bag, you’re basically going to make it into a cake icing bag.


Start to fill them up…

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!

All done? Yay! Cover them up with wrap and put them in the freezer.


Magic, they are frozen now!


Now you need to work quick when you take them out of the freezer because they like to melt pretty quickly.  Work them out of the trays.


Put in bags. Label them if you must.


Enjoy these frozen pesto cubes!

Frozen Pesto Cubes

DIY frozen pesto cubes! Perfect to use for easy dinner recipes!


  • 3 cups fresh parsley
  • 4 cloves of garlic
  • 3/4 cup Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • 1/2 cup fresh basil


  1. Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours. Take out and then package in freezer bags. 

Recipe Notes

What you’ll need to freeze:
Ice Cube Trays, Clear Wrap, Freezer Bags


Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches

I made these for a tea date lunch that I had with some dear friends.

Ricotta and Tomato Tea Sandwiches

EASY Ricotta and Tomato Tea Sandwiches that you can make ahead! This easy recipe makes a ricotta garlic mixture to spread on the bread! Use cookie cutters to cut out shapes in the bread - perfect for a afternoon tea party or baby shower!

Course Appetizer
Cuisine American
Keyword tea sandwiches
Prep Time 10 minutes
chilling 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 150 kcal


  • 2 large tomatoes diced
  • 1 tablespoon Olive Oil
  • salt and peper just a sprinkle
  • 8 oz ricotta
  • 5 fresh basil leaves minced
  • 2 Garlic Cloves minced
  • 16 pieces of whole wheat bread


  1. Add diced tomatoes to a small bowl, add olive oil and salt and pepper. Mix and then cover in the refrigerator, letting it chill for at least 1 hour.

  2. In a separate bowl add ricotta, basil leaves and garlic.  Mix so basil and garlic are completely mixed up with the ricotta.

  3. Cut your bread into shapes with a heart cookie cutter.

  4. Spread some ricotta mixture on a slice of bread.  Add a small spoonful of the diced tomatoes mixture.  Add additional basil leaves on top if desired.  Finish with top piece of bread.

  5. Serve and enjoy! Or keep chilled in the refrigerator until the next day.

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You want to marinade your tomatoes overnight.  Just a little tablespoon of olive oil goes a long way.

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Mince your garlic and basil.  Smells so good!

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Add your ricotta.  Store overnight.  Tastes so good!

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Right before your tea date, get your bread ready.  You will basically be able to do one heart per piece of bread.

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Well aren’t they lovely…

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Now put some ricotta on top of each one.

Top with a fresh basil leaf..

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Or a marinated tomato.

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Serve fresh or throw in the refrigerator if your friends like to be late (*cough cough*).

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Have a great afternoon! 🙂

Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂



We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
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Kale Turkey Meatballs


  • 2 cups uncooked chopped fresh kale
  • 1 pound ground turkey
  • Pinch of dried rosemary parsley, oregano
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • 1 egg


  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!

Recipe Notes

These work great on the grill too.

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