Look at what's cookin

My adventure's in feeding my family

Egg Cups September 30, 2011

Filed under: My Recipes — kariryerson @ 8:00 am

This is a simple, yet delicious breakfast meal. The bacon is hidden but you wont miss the taste of it when you dig into them!


  • One slice of bread per cup
  • 1 egg per cup
  • 1.5 slices bacon per cup
  • Salt
  • Pepper


Preheat oven to 375. On the stove, cook the bacon until just starting to get crisp. Drain and chop.

Lightly grease a muffin pan. Using a rolling pin, flatten bread and then place one slice in each muffin area. Sprinkle each slice with bacon and then crack an egg over top. Place muffin pan in over and bake until the egg is set (20-25 minutes).



Simple Pasta Salad September 28, 2011

Filed under: My Recipes — kariryerson @ 9:47 am

Nothing says summer to me more than nice cold pasta salad. I am not a fan of mayo (crazy, I know) so I am always looking around for something new to try. I had something similar to this at Whole Foods so I tweaked it and made something I love. Leftovers would be great for stuffing peppers with.


  • 1lb box orzo
  • 1 whole roasted red peppers (I buy the jarred), chopped
  • 1 small bag frozen corn
  • 1 English cucumber, chopped
  • 4oz Feta crumbled
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar (go lighter if you don’t like vinegar)
  • Salt
  • Pepper


Bring a large pot of salted water to a boil. Add Orzo and cook for 9 minutes or until al dente.

Drain orzo and put in a large bowl. Add all other ingredients, except feta. Mix well.

Refrigerate for about 4 hours or until completely cooled. Once ready to serve, add Feta.


Lemon and Rosemary Chicken September 26, 2011

Filed under: My Recipes — kariryerson @ 10:22 am

In our backyard we have giant rosemary bushes and are always looking for ways to use them. The herb can be very overpowering but when paired with the right items it is delicious. This is also a one dish, no fuss meal that while it takes a bit to bake there is almost no effort in putting it together.


  • 1 Whole chicken, cut into pieces
  • 2lbs potatoes, cut into 2 inch pieces
  • 1 lemon, cut into wedges
  • 3tbsp garlic, chopped
  • 2 tbsp fresh rosemary, chopped
  • Salt
  • Pepper
  • 1 cup white wine


Preheat oven to 350. In a baking pan, place chicken potatoes and lemon. Sprinkle with garlic, rosemary, salt and pepper. Pour over white wine. Cover with foil and bake for 45 minutes. Remove foil and increase heat to 400 and bake for another 35-45 minutes until chicken is golden and cooked through.


Pizza Rolls September 24, 2011

Filed under: My Recipes — kariryerson @ 10:25 am

The hubs is a big fan of “simple foods” where are as I like to break out the cook books and whip up something “new.” So lately I have been working on reinventing our favorite meals into something new that will satisfy both of us.


  • 1 can premade pizza dough
  • Cornmeal
  • Turkey pepperoni
  • Sausage
  • Mozzarella cheese
  • Garlic Salt
  • Italian seasoning
  • Jarred pizza sauce


Preheat oven to 425. In a small pan cook the sausage and drain on a paper towel.

Lightly dust a flat surface with cornmeal. Roll out the pizza dough until its about 1/4 inch thick. Dust top with garlic salt and italian seasoning.

Layer on pepperoni and sausage (or any other pizza topping you like). Roll the dough into a log as though you were making cinnamon rolls.

Cut log into one inch think slices and place slices on a lightly greased cookie sheet. Bake for 15-20 minutes until tops are golden brown. Serve with a side of pizza sauce.


Steak and Twice Baked Potatoes September 22, 2011

Filed under: My Recipes — kariryerson @ 9:29 am

I always forget how good, and simple, twice baked potatoes can be. Paired with a favorite, Grill Mates steak, this is a meal that can be put together quickly and enjoyed by all.


  • 2 large steaks
  • McCormicks Grill Mates Brown Sugar Bourbon Marinade Packet
  • 2 tbsp veg oil
  • 2 tbsp water
  • 1 tbsp white vinegar
  • 2 baking potatoes
  • 1/2 cup sour cream
  • 4 slices bacon, crisped and crumbled
  • 1/2 cup cheddar cheese
  • 1 tbsp butter


Heat oven to 375. Using a fork, stab the potatoes and place in oven. Bake for 50-60 minutes until soft. This can be done a day in advance.

Mix steaks, seasoning packet, oil, vinegar and water in a plastic bag. Refrigerate for at least 30 minutes but I like to do this overnight.

Slice potatoes in half. Scoop out insides leaving about a 1/4 inch around the skin. Mix the potatoes with sour cream, butter, cheese and bacon crumbles. Return to the potato skins.

Return potatoes to the oven and bake for 25 minutes until the tops are golden.

Meanwhile, grill steaks over medium until they reach medium rare.


Chicken Sausage Pasta with Spinach September 20, 2011

Filed under: Uncategorized — kariryerson @ 11:54 am

This was a clean out my fridge and freezer meal. I always keep some boxed pasta and frozen chicken sausages (in this case they were with smoked mozzarella and artichokes) on hand in case I need to throw something together.


  • 1lb box pasta
  • 4 links chicken sausage
  • 1 small bag spinach
  • 3 cloves chopped garlic
  • 1 cup dry white wine
  • Salt and pepper to taste
  • Parmesan cheese to top


Bring a large pot of water to a boil. Add in salt and cook pasta until al dente.

While pasta is boiling, slice sausage links. Heat a saute pan over medium and spray with Pam. Add in the sausage and cook for 4-5 minutes (the sausage should already be fully cooked so this is to crisp it up). Add in white wine to deglaze the pan. Toss in garlic and spinach, sauteing until the spinach is wilted.

Drain the pasta and return to pan. Dump sausage mixture over top and toss. Serve with Parmesan.


Chicken Pot Pie September 18, 2011

Filed under: My Recipes — kariryerson @ 11:23 am

This is one of my favorite winter time meals. It works well to freeze ahead. I found that freezing the base before adding the crust stops a lot of the sogginess (I done use a bottom crust most times). This recipe is easy to adapt to whatever flavors your family likes.


  • 4 cups frozen vegetable mix, peas, carrots
  • 1 tbsp canola oil
  • 3 tbsp butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups low sodium chicken broth
  • 1/2 cup milk
  • 3 tbsp flour
  • 1 tsp poultry seasoning
  • 1 tsp sage
  • 2 tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper
  • 2 cups chopped chicken
  • 1 package puff pastry


Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and saute the chicken. Add the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, sage, poultry seasoning, salt and pepper. Toss the browned vegetables. Pour into a shallow baking pan. Freeze base.

Remove from freezer and add a sheet of puff pastry. Refreeze until ready to eat.

When ready to eat, heat oven to 400 degrees and bake for 25-30 minutes until golden and bubbly.