Chicken Taco Bake

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HELLO! Hi, yeah I’m back… things happen in life and well I’m just back.

So, I don’t know if anyone knows but my best friend and her husband bought a house and last weekend they had a housewarming/ Halloween pot luck party.

What better thing to bring then tacos? yeah, I know. if I ever get a house I’m sure my party would just have a party pack from taco bell… okay that’s a lie. if anyone knows me when I have parties I have ton of food. probably too much. You can’t really hate that though. Right? maybe.

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So… yeah this is one of my moms old recipes. I can’t promise if she ever made it. But it was in a blue folder that she kept with a lot of the recipes she would use. Basically its a casserole I changed it a little but yeah  certain things scare me. Surprise!

Oh my gosh! who is ready for Halloween??!! I am! What are you guys doing this year? I’m doing a few things it will be fun!

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here I am at my friends party wearing mouse ears because this years costume wasnt really ready yet.

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Chicken Taco Casserole

1 (10 oz) bag tortilla chips

2 (10.75 oz) cans cream of chicken soup

1 1/2 cups sour cream 

1 (14 oz) can diced tomato

1 can black beans, rinsed and drained

1 can corn, rinsed and drained

1 (1 oz) packet taco seasoning

3 cups chicken, cooked and shredded

2 cups mexican blend cheese shredded

Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, tomatoes, black beans, corn, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.


I drained the tomatoes of excess liquid I don’t like runny casseroles.

Use cream of mushroom soup if you want to make it vegetarian. also low sodium to control the salt.


Pumpkin French Toast

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Can I tell you over the years I have grown a big distaste for pumpkin. To me it really tastes like a candle… Some things are still okay but other wise I think it tastes like a candle.

This french toast actually tastes pretty dang good I only use a little pumpkin and some cinnamon NOT nutmeg the most candle like flavor in the world. Yuck. But this is candle free I promise

pumpkin french toast 095Guys it’s Halloween!! I’m going to be Minnie Mouse tonight…

That’s just how I roll…

look at me giving you seasonal appropriate breakfast.

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3 eggs

1/8 cup milk

1 teaspoon cinnamon

1/4 cup pumpkin


6 slices of thick cut challah bread

whisk eggs, milk, cinnamon, pumpkin together. Next heat and butter a skillet, Batter both sides of the bread slices and place then battered bread in the skillet cook until golden brown on each side. I cook mine on medium heat.

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Leroi approved.

Garlic Butter Roasted Chicken

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Guess what? It’s fall! That means I’m back! I’m alive I can use the oven, I cook and bake again and it won’t be over 100 degrees in my apartment! That’s okay I had a lot going on for this summer.

Weddings, seeing family that came back from Africa, new job, concerts, make new friends and reconnecting with old ones.

Realizing why I liked what I liked in my youth and bringing it back it into my life, it was a lot of personal growth and figuring out who I was this season. With that being said let’s start this season off with good things this includes this chicken!

I made this chicken last Sunday My friend came over and I made dinner, let me tell you I didn’t make this for me and the Cat that’s a whole other story.  This recipe is from my new favorite cookbook Seriously Delish by Jessica Merchant

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Aren’t raw chickens weird? But when it’s cooked it’s just pretty and delicious.

This chicken is very easy to make. It’s butter softened and minced garlic  mixed together you put in un the skin of the chicken you give chicken a massage. do not put the garlic butter on the outside of the chicken because the garlic will burn and that’s gross and no one wants that.

you coat the outside with olive oil

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1 whole chicken

1/2 stick of butter softened

3 cloves of garlic minced

3-4 tsp olive oil



Preheat the oven to 425, take out the bag of chicken gizzards, cut off extra fat and feathers, (Yes that happens) rinse off the chicken and pat it dry with paper towels. Take your softened butter and minced garlic and mix them together til well mixed together. Now stick you hands under the chickens skins to create surface area, Start taking globs of the garlic butter and rubbing under the skin of the chicken. once you’re finished coat the chicken with olive oil and the salt and pepper to taste, I cook chicken breast side down so the juice drips into it. Tuck the wings underneath and cook til juices run clear about 80 minutes.

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Blueberry Banana Cream Pie

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I lay in bed some mornings trying to will my food brain into action.

On the particular morning that this pie was born into my brain, I was lying in bed thinking that I’d really like to eat Oreo cookies… but I’d like them to be frozen…  But lets be honest, I rarely buy Oreos, and when I do it’s usually a  week moment…

I usually buy bananas every single grocery trips, Most weeks I eat/ drink them all but others I don’t so I am a banana hoarder in my freezer.  Here is how I cam to the conclusion to make this pie…

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Get ready internets we are changing banana cream pie and pairing bananas with blueberries not strawberries… So what if they were on sale, still totally good. shut it. P.S. I’ve came out of hiding no more bachelorette parties, or weddings lets get back on track

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I made a quick custard and folded more fruit in it. I bought a premade crust I was going to make one but my house it was to hot for that. we don’t have air conditioning and its 100 degrees out side so yeah. Oh and I don’t want the cat suffer though extra heat poor little guy.

Blueberry Banana Cream Pie

1 cookie crust

for the filling:

2 cups whole milk

6 large egg yolks

1/2 cup light brown sugar

1/3 cup cornstarch, sifted

pinch of salt

1 teaspoon pure vanilla extract

3 tablespoons unsalted butter

2 ripe bananas, sliced

1/2 to 3/4 cup blueberries

for the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

to make the filling:
Bring the milk to a boil in a small saucepan.

In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.

Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.

When ready to assemble the pie, slice bananas.
Whisk the cold custard to loosen. Add a handful of banana slices and blueberries. Stir.
Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of blueberries atop the bananas. Reserve some blueberries for topping the pie. Top with banana custard. Smooth out a refrigerate while you make the whipped cream.

for the topping:
With a hand mixer in a large bowl, beat heave cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with blueberries.

Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.


Homemade Cookiewiches

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My friend Jake had no idea what a cookiewich was… he thought I was going to draw a witch onto a cookie…

He’s crazy! yeah that’s right I just blasted you on the internet…

maybe you were to busy eating and drinking maple syrup as a kid ya crazy red head!

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I should have made alcohol… to prepare myself to the hell I was going to walk into this weekend for work…

I guess tollhouse and ice will do. I survived… But here is a tip… If something is in the title of the product you are getting it is more than 99% likely in the product you want, yes raisins are in the rum raisin ice cream… next time I will say unicorns and glitter are in the product and give you magical powerscookiewiches 006

Yes… I’m ending my rant now…

so here is my thing when you buy cookiewiches, there is never enough ice cream so I piled it on there.

all of your childhood dream came true…


1 chocolate chip cookie recipe I used tollhouse I did cut the recipe in half twice to make a quarter batch I got 6 cookies to make 3 sandwiches

vanilla ice cream or any flavor you want

follow directions on how to make the cookies you are doing to bake let cool pile on the ice cream sandwich the cookies and enjoy!

Cream of crab soup

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I learned how to drink alcohol between the ages of 21 and 25… yeah lets just stick with that, 21 to 25.

Learning how to drink is an exercise in irony.  It’s like you have to learn how not to drink in order to learn how to properly drink.

The lessons learned are often far too numerous and embarrassing to acknowledge.

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Stay away from that dark rum.     You didn’t need to drink whatever was in the paper bag.     Any booze made in a bathtub is really really really not a good idea.     A shot on the way home from the bar is 100% foolish.     Every drink in Vegas will somehow multiply itself by WAY TOO MANY!    Tequila… ugh.     Cheap gin is downright criminal.     Dropping a shot into any other drink and consuming it quickly should be reserved for sushi karaoke bars, or better yet… NEVER-ish.    Don’t Jagermeister anything.    You are not Tyra Banks in Coyote Ugly before she went to law school.      Vodka is not spicy water. (guilty as charged for everything on this list and still sometimes do it. shhh)

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The lessons really are too many  to chronicle.  I mean…

I found my drink by figuring out what wasn’t my drink, a feat I hope you all approach gingerly. My drink order:  A Maker’s Mark Manhattan, up, with two cherries.  Gah… just to think of 21-year-old me ordering that drink makes me roll my eyes.  I was going for sophistication, poise, edge, knowledge, with a touch of sweetness.  Also… gag me with a spoon.  Right?  I think mostly I was trying to seem cool enough not to get carded.

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These days, anyone that cards me is an angel sent from heaven.  Literally?  My drink of choice currently: an Old Fashioned, no cherry, extra twist and what kind of Rye Whiskey do you like best, bartender?  It’s simple and classic and admits defeat when it comes to proper rye whiskey knowledge.  I think it might also betray my Mad Men fan girl tendencies but I’m ok with that.

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Easy Cream of Crab Soup

1 lb. crab claw meat
1 pint half and half
1 pint milk
1 c water or chicken broth
1/2 stick butter
1/2 c flour
1 T Old Bay (and more to add to own bowls when serving)
1 T parsley

Make a light roux with the butter and flour.  Melt butter, add flour and stir continuously in a large heavy pot on low heat, until smooth. (about 5 minutes). Slowly add water/broth and stir until thickened, and simmer for 5 minutes. Stir in half and half and milk. Add crab meat, parsley, Old Bay and cook on low heat until thoroughly heated through, but do not boil. Simmer until soup is desired thickness. Sprinkle extra Old Bay on top if desired.

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