7+ layer dip!

This was a staple growing up in our house! It's a favorite and so easy! The part about this recipe is finding the most tasty combo! I like to do it vegetarian but if you are a meat lover, add chicken/ beef/ or turkey for your 7 layer dip!

7 layer dip: {that turns into 9-10 layer dip, oops!}
-1 can of refried beans
-1 can of any beans you like {my favorite are black for this recipe}
-1 can of corn
-1/2 cup of non fat plain greek yogurt
-1/2 cup of salsa {i also liked my cilantro lime dressing instead of salsa}
-1/4 cup of chopped cilantro
-1/8 cup of green onion
-1/2 cup of cheese {i like to mix tillamock cheddar & pepper jack}
{top with lettuce last if you'd like otherwise it gets a bit wet from the other ingredients!}

let it chill in the fridge for 3-4 hours before you serve it!
serves 4-6 people

I like to serve this with rice, spanish rice or cilantro-lime rice! For the chips for this recipe i LOVE Baked Tortilla Scoop Chips or the Cheddar Baked Ruffles!

hope you enjoy!

I owe it all to Ree, the best salsa

Do you know who Ree Drummond is? The Pioneer Woman genius. I owe this recipe all to her. She is one in a million and my favorite cook! This is her recipe and it's the BEST salsa, I have ever ever made. You can use it with so many different meals, and once again you're welcome!

-1-28oz can of whole tomatoes, peeled

-2- 10oz can of rotel diced tomato and green chile mix

-1-lime• handful of chopped cilantro between 1/4 and 1/2 cup depending on your taste buds

-1/2 of a yellow onion

-1tsp of cumin

-salt and pepper to taste, I do about a half tsp of each and maybe a pinch after that

-half of 1 jalapeño, without seeds and membrane, if you're wild do a whole diced jalapeño without the seeds and membrane

-1 chopped garlic clove

Put it all in your food processor or blender and let it chill for an hour before serving! ENJOY!

Twisted Taco Soup

Twisted Taco Soup:

-1 Jennie-O breakfast sausage package
-1 packet of ranch dressing package {NOT BUTTERMILK}
-1 taco seasoning packet {whatever is your favorite}
-1 yellow onion
-1 can of corn {partially drained}
-1 can of each of the following beans {black, kidney, pinto don't doubt my combo they're the best with taco soup}
-1 14oz can of tomato sauce {generic simple brand in a can}
-1 Rotel {mild}

throw in crockpot and let it cook on low for 4-6 hours
top with cheese, greek yogurt {or sour cream} and cilantro, you're welcome!

Simply Peach Cobbler

-4 large peaches

-1/8 of a heaping cup of sugar and brown sugar

-1tsp of fresh lemon juice

-1tsp of cinnamon

-1/2tsp of nutmeg

-1tsp of cornstarch

-pinch of salt

For Topping:

-1/4 cup of all purpose flour

-1/4 of a cup of white and brown sugar

-1 tsp of salt

-1/2 tsp of baking powder

-1/8 cup of hot hot water

-4T of cold chopped unsalted butter

-3tsp of white sugar & 1tsp of cinnamon mixture {mix together}

Instructions:

Preheat oven 400• Pit, Peel and slice peaches, put in bowl, add all peaches ingredients into bowl and toss, put in baking dish and bake for 10 minutes.. (I sprayed my pan before putting peaches in, never hurts) All dry ingredients into bowl. Put the cubed butter in and mix with hands or pastry mixer, hands are better. Add the water and incorporate with a spoon, it will be sticky, that's perfect. Pull peaches out of oven and get small spoonfuls of topping and drop them throughout the peaches. They will start to feel the heat and melt a tad.. That's ok after all mixture is throughout the peaches, sprinkle sugar cinnamon mixture throughout the peaches. Put back in oven for 30 minutes or until golden brown and looks like this. Top with some whipped cream or ice cream. And there you go!

serves 4-6

The Best Chicken Salad Sandwich

the best chicken salad sandwiches...like, ever. 

-6 drumstick
-2 celery stalks
-1/4 red onion
-1 ear of corn
-1 cup of sliced grapes
-1/2 cup sliced almonds or walnuts (im more of an almond girl)
-1 lime
-1 1/2 cup of low fat mayo 
-Salt and pepper 

Preheat oven 375• salt and pepper with drizzle of olive oil on chicken legs and let them bake till golden (around 20-25 minutes) Dice up celery, onion, corn, grapes and put in bowl. Add almonds. Combine the mayo and lime and 1/4 tsp salt and pepper and incorporate with the cut up veggies and almonds. Remove skin from chicken and dice up the meat and add to the bowl with the salad. Salt and pepper to taste. For the buns, get something yummy. I got whole wheat rolls from winco that are fabulous and not just regular buns 👌 turn oven to broil and let them toast up for 2 minutes, watch them! DON'T FORGET THE BUNS haha but seriously. Perfect leftovers for lunches too. 

not yo' mamas guac

Not Yo Mamas Guac:

-2 avocados {mash to whatever consistency you enjoy}
-1/2 of a jalapeño {no seeds or membranes}
-1 lime {if it didn't have a lot of juice add another half}
-1/4 cup of finely chopped red onion
-1/2 cup of chopped cilantro
-3 Tbs of crumbled feta or cotija cheese
-1 Tbs of butter
-2 ears of corn {cut off the kernels and sauté them in the butter} 

put it all into a bowl and enjoy! goes great with enchiladas, tacos, or as dip alone!

get things straight and some pumpkin muffins

I want this to be an uplifting blog. I never want to make others feel crappy because they didn't cook at home one day. Or because you don't "bake" that often. Or you don't feel crafty enough. None of that stuff! I am here to simply share my ideas. My pictures aren't perfect. I probably have one or two kids at my feet asking me for mac & cheese because they don't want what I just freakin' cooked. All that lovely stuff. Pictures look appealing, but that isn't to say life is like this always or anything of the sort. I like to go out to eat. But with the husband in school and me working two jobs and being a mom, going out to eat isn't like it used to be and it's expensive for something I could do at home! Anyway. I just wanted to share this because I blog because I love to share recipes, not to make others feel inadequate. You are great! Here is to a super awesome pumpkin spice muffins!

Pumpkin Spice Muffins:

For the Muffins:

• 1½ cups quick oats
• 1½ cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ cup brown sugar
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• ¾ cup non fat greek yogurt PLAIN
• 2 eggs
• 2 tablespoons cooking oil

¾ cups pumpkin

• For the Filling:
• 1 (8 ounce) cream cheese {low fat}, softened
• ½ cup powdered sugar
• ¼ cup (or less) almond milk

Instructions

1. Preheat the oven to 350 and line the muffin pan with paper liners {or spray non stick cooking spray}
2. In a large bowl incorporate the quick oats, flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt gently
3. Make a small well in the center of the dry mixture and add the greek yogurt, eggs, oil and pumpkin. Combine it all together & the batter will be super thick {perfect}
4. Spoon the batter into the prepared muffin pan evenly {fill cups pretty much all the way}
5. Bake for 15-18 minutes. A pick inserted into the center will come out clean. {adjust time as needed}
6. While the muffins bake make the cream cheese filling. Beat the softened cream cheese with the powdered sugar until smooth. Drizzle in the milk a little at a time and beat to reach your desired consistency {I like thick filling}
7. Let the muffins cool and top with frosting. BEST BREAKFAST, and snack! ENJOY!

costa done at home, to perfection

Blake gave one request for dinner last week for the upcoming week for Costa/Cafe Rio done at home. Obviously I was up for the challenge in hoping I would hit the nail on the head, and it sure did. The best. I've done different recipes and nothing was JUST like it, and if that is what you are expecting thats what you better give! So here is the clone recipe for Costa done at home and done right!


Cilantro Ranch House Dressing:
{make this one in the morning so it can set and marinade all together}

1 packet of Ranch Seasoning (Hidden Valley) NOT BUTTERMILK PACKET
2 tomatillos {husked and diced}
1 jalapeno {remove seeds and membrane and dice}
1/2 bunch of cilantro {about 1 cup of chopped cilantro}
1 juicy lime
1 cup of mayo {i used reduced fat and it was still the best}
1 cup of low fat buttermilk
1 garlic clove chopped

Put all in food processor and blend! You can tweek this to however your palate likes! Ps. right when its done, if it tastes like something is a little off {it just has to let the flavors soak together because it's seriously perfect, promise!}

Green Sauce {Mild}:
1 small can diced green chilies
1 7 oz. can Salsa Verde {any green enchilada sauce}
1/2 c. chicken broth
1 tsp. sugar
1 tsp. salt

Put all ingredients into a sauce pan and let it boil for 3-4 minutes and reduce to simmer for 20, smother the burritos and you are winning
NOTES: For the flour tortillas I bought the pre-made raw tortillas that you cook yourself at home that you typically find by the cheeses, they're spot on!

Sweet Pork:
2 pounds pork (we use boneless pork rib meat)
2 20 oz bottles of Coke (NOT diet)
1/4 cup of brown sugar
1/4 cup of water
1 4oz can diced green chilies
1 10oz can red enchilada sauce {any sauce will do, just medium heat}
1 cup of brown sugar
1/4 tsp of garlic salt

Put a bottle of Coke and 1/4 cup of brown sugar in durable ziploc gallon bag and add pork to bag and let marinade for 3-4 hours. Drain marinade from bag and only put the marinaded pork in the crock pot with 1/2 the second bottle of coke, 1/4 cup of water and garlic salt. Set on high for 2-3 hours depending on how hot your crock pot gets. {mine gets flaming hot and i only had my pork on high for two hours} or on low for 4-5 hours. Remove the pork only and put in kitchen aid if you have one with the metal attachment and turn on a medium speed to shred the pork to perfection {my favorite trick} or just shred the pork yourself, either works! Put shredded pork back into the crock pot {your sauce should still be in the crock pot, don't drain that goodness!} While the pork is shredding put the enchilada sauce, remaining half of the Coke, 1 cup of brown sugar, and the diced green chiles in the food processor and add it to the crock pot with everything else! Set on low for 2 hours and it's ready to serve! {For the last hour I had it on keep warm so it didn't dry out because my crock pot is crazy hot} ENJOY!

Rice:
1 cup of rice {i used brown long grain, you can obviously use the white rice just be sure to do long grain rice}
1 can (15 oz) chicken broth
2 cloves of garlic, diced finely
1 teaspoon unsalted butter
1 teaspoon freshly squeezed lime juice {about half a lime}
1 cup of water
1 Tablespoon freshly squeezed lime juice
1 teaspoons sugar
3 Tablespoon fresh chopped cilantro
1/2 teaspoon of salt

In saucepan add rice, chicken broth, garlic, butter, teaspoon of lime juice, water and salt. Let it come to a boil and let boil for 5 minutes. Cover and reduce to low for 20-25 minutes. While that is cooking add sugar, cilantro, Tablespoon of lime juice into a bowl and pour it over the rice after the rice is cooked, fluff with a fork to incorporate! Let it set for another 5 minutes and serve.

Black beans:
1 cup of tomato juice
1 can of black beans rinsed and drained
1 Tablespoon of olive oil
1 garlic clove diced finely
1/2 teaspoon of cumin
1/2 teaspoon of salt

In a saucepan, cook garlic and cumin in the olive oil over medium heat until you can BARELY start to smell it {DO NOT LET IT BURN} be careful, nothing is worse than burnt garlic {i've done it before, ruins it all} Add the black beans, tomato juice, and salt to the pan. Stir it until its warmed through. Let it simmer for 15 minutes. Let it set for 5-10 minutes to marry together!

Pico De Gallo:
2 diced tomatoes {take out the seeds}
1/2 cup of a yellow onion diced
1/2 cup of chopped cilantro
pinch of salt
half of a lime {squeeze juice over mixture}
ree drummond taught me that the perfect pico has equal parts of everything and she was right, duh.

Make the burrito! Gently cook through the tortilla so it's golden on each side and side able to be folded for the burrito. Remove the cooked tortilla to the plate, add shredded cheese to the tortilla. Add rice, beans, pork and a little more cheese {get the mexican shredded blend bag of cheese} Fold the burrito and add the green sauce to smother and top with a cheese. Warm it through in the microwave to melt cheese. Add the cilantro ranch off to the side with the pico and lettuce. It's a perfect recipe! Hope you enjoy it! Ps. if you want to make the salad just get some green leafy lettuce NOT ICEBURG and chop and make your salad, top it with parmesan cheese and pico and tortilla strips!

thank you for reading 

I am really excited to get this blog rolling and improving over time!

xo, jules