Tuesday, February 28, 2012
I am one of 50 bloggers selected by Saucy Mama to compete in the "Skinny Mama - Cooking with Mustard" Recipe Contest. I received a box of six Saucy Mama mustards last week. They sent Smoky Garlic, Champagne Honey, Dijon, Lemon Tarragon, Chipotle and yellow mustard.
I was really interested in the Smoky Garlic and Chipotle mustards. I decided to make one recipe with each of those mustards - Honey Chipotle Lime Chicken Tenders and Herb Crusted Pork Tenderloin. Both recipes were great. They were SO flavorful and low cal! Can't beat that!!
Head over to Saucy Mama's Facebook Page and check out all the entries and vote for your favorite!
I came across this recipe on food.com. The description said this was the recipe for a dish at the restaurant Cheddar's. I've never been to (or heard of) Cheddar's, but the recipes sounded delicious. I immediately added it to the weekly menu.
This was similar to my Baked Cream Cheese Spaghetti Casserole, but cheesier. It uses 2 pounds of mozzarella cheese. Yes, 2 pounds. I told you it was cheesier! It came together quickly. I mixed the cheese mixture up while the pasta cooked and finished the meat sauce off while the casserole was in the oven. We both really liked this dish. It makes a ton. We made half of the recipe below and it was easily enough for 5-6 people. This would be a great dish for a potluck or any other time to need to feed a crowd.
Friday, February 24, 2012
I am a firm believer that everything tastes better covered in Doritos. Don't you agree? We recently made a Cheesy Chicken Doritos Casserole, and we both loved it. I decided to make a beef taco bake for dinner this week. Actually, this was so easy that Chicken Legs made it for us. Holy Yum! This tasted like our favorite Taco Dip covered in Doritos. We were both in heaven. Feel free to add olives, diced tomatoes or even black beans. Make it your own - just promise me you'll make it!
Cooked by Steph & Eaten by Tadd 2/24/2012
Thursday, February 23, 2012
When it comes to sandwiches, French Dip's are one of my favorites. I've made several versions at home, and this one might be my favorite. These sandwiches only took minutes to prepare, and they tasted fantastic! I made some Au Jus, for dipping, while the crescents were cooking. I just used a packet of McCormick's Au Jus Gravy mix, and it tasted great. Give these French Dip Crescents a try for lunch or a quick weeknight dinner. They would even be great for tailgating this Fall.
Cooked by Steph & Eaten by Tadd 2/23/2012
Wednesday, February 22, 2012
I am in love with Biscoff spread. I've made a couple of recipes with it, and I can't get enough of it! One of my favorite desserts is my Nutella Gooey Butter Cake. I decided to switch out the Nutella with some Biscoff spread and see how it worked. The result? O-M-G Freakin' Delicious!!! This cake called to me from the kitchen - "Eat me!". It smelled so good and tasted even better. Get a jar of Biscoff spread, and make this today! You won't regret it!
Cooked by Steph & Eaten by Tadd 2/22/2012
Tuesday, February 21, 2012
This Jalapeño Popper Pull Bread was inspired by two of the most popular recipes on the blog - Cheddar Bacon Ranch Pulls and Cinnamon Roll Pulls. I took all the flavors of a jalapeño popper and put in this pull bread. OMG - heaven. It has a kick from the jalapeños. Feel free to adjust the amount of jalapeños to your personal tastes. We both loved this. It would be great for a party, snack, tailgate or just because.
Cooked by Steph & Eaten by Tadd 2/21/2012
Monday, February 20, 2012
Saturday, February 18, 2012
Friday, February 17, 2012
No trip to New Orleans is complete without a visit to Cafe du Monde for beignets and coffee. Beignets might be my favorite "Cajun" food. I've made beignets from the Cafe du Monde mix, but they are a little time consuming. I decided to take a short cut and make beignets from refrigerated biscuits. The bagger at Publix actually gave us this idea. He told us that he had some New Orleans natives come through the line with tons of refrigerated biscuits and said they were using them to make beignets. They told him that was how they do in in NOLA. Well, if it is good enough for them, it was good enough for us. These beignets only took minutes to prepare and tasted just like the beignets in New Orleans! We loved these so much that we are making them again this weekend!
Cooked by Steph & Eaten by Tadd 2/17/2012
Wednesday, February 15, 2012
Mardi Gras is in full swing. We won't make it down to New Orleans for a parade, so we are celebrating at home with some classic Louisiana food. We started our celebration with this Cajun Grilled Chicken. We both loved this chicken. It was one of the best grilled chicken recipes we've tried. It was had fantastic flavor and wasn't spicy. We really liked the slight tanginess from the addition of the lemon pepper seasoning. To help control the saltiness, I used my homemade Cajun seasoning.
If it is too cold outside for you to grill, feel free to use your George Foreman Grill, pan sear it, or bake it in the oven. We served this with some red beans and rice, but next time I will serve it over our favorite Fettuccine Alfredo.
Cooked by Steph & Eaten by Tadd 2/15/2012
Tuesday, February 14, 2012
I was recently challenged by the folks who make Philadelphia Cooking Creme to swap out one of our usual dinner meals with one of their Fresh Family Favorite meals. I have never tried Philly Cooking Creme, so I was definitely up to the challenge!
Philly posts new Fresh Family Favorite recipes each month. This month they are featuring Creamy Chicken Florentine, Baked Penne, and Shrimp & Broccoli Fettuccine. I decided on the Baked Penne, since I had everything at the house for it. This dish couldn't have been easier. It was so simple that Chicken Legs said even he could make it. (I might take him up on that next time.) The verdict? Two thumbs up! The cooking creme added a ton of flavor and make the pasta wonderfully creamy. I am already thinking of all the recipes that I could use this in. I can't believe that I waited so long to give the Philadelphia Cooking Creme a try! If you are still on the hunt for a Valentine's Day dinner - give this a try! You won't regret it!
Cooked by Steph & Eaten by Tadd 2/14/2012