Uncategorized, What do you do?

Today’s Makin’s Chicken Broth


Today I made some chicken broth. I’ve made it before and posted my recipe. It was just one of those days. I had found some whole organic chicken’s on sale for 5.00 each. How can you pass that up? I got a ton of chicken broth from it and 5 meals. I froze the chicken broth for future use. I think that you should make the best use out of all of your products. I’ve even taken bones and froze them to add to my pot. Nothing goes to waste. You don’t even have to use whole chickens. A while back our grocery store had a summer blow out sale. Basically, they had chicken breasts, thighs, and legs SUPER CHEAP. You can definitely do that.

I know this isn’t my traditional recipe entry, but I wanted to come back to this and reshare. If you don’t take anything from my blog, I hope that you do take this tip. First off, making your own chicken broth is amazing! Secondly, it really is cost effective. You can multi purpose that chicken. I got several meals from mine. A lot of people are afraid it’s complicated to make, but it really is one of the most simple things you’ll do. Anyway Enjoy and don’t forget to check out the recipe!! It’s tagged in blue at the beginning of the post.

Uncategorized, Vegetables

Mashed Potatoes


I’m sure you’re looking at this picture wondering what the heck is wrong with it. Nothing is wrong with them. I forgot to take the picture when I made them and these were in the fridge.  A lot of people ask me how I make my mashed potatoes. I decided since in a few days I plan to use these left overs for another meal, I could go ahead and post this recipe to make the future recipe easier to get together.

You’ll notice my recipe doesn’t have a lot of precise measurements. It’s because there’s not any. A lot of mashed potatoes is by preference. It’s really not easy to mess them up.

6 potatoes peeled and cut into cubes

pot of cold water, enough to cover all potatoes

optional 2 pinches of salt for water


salt and pepper to taste

4 tablespoons butter

Put salt in the water and then add potatoes. Bring to boil. Cook until potatoes are very tender. Strain. Add butter to potatoes. Use a potato masher and mash the potatoes. You can use a spoon if you choose, but I prefer a hand mixer. I start pouring milk in a little at a time until it reaches the consistency that I would like. Then I use salt and pepper to taste.


Noodles, Uncategorized

Ham and Cheese Tortellini


One of my most favorite things in this world is alfredo. I could sit and eat this all day every day. I actually found this particular recipe while surfing pinterest. I adore pinterest. This recipe came from a site called Yellow Bliss Road. I must tell you, I love this recipe. I’m not sure where they found it, but it’s truly heavenly. I changed a few things here and there, but overall the credit truly goes to them.

My boys ate the WHOLE PAN. I didn’t even try to stop them. I sat back and watched and it was like two wild, starving dogs fighting for the last scrap of food.  You’d hear grunts every once in a while, mmm, yum, rooorr roor roooooor. No just kidding, they weren’t acting all savage. They did enjoy it though

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups diced ham

1 20-ounce package fresh or frozen cheese tortellini

1 3/4 cups low-sodium chicken broth

1/2 cup heavy cream (since I added extra cheese, I did add more. 1/2- 1 cup)

1 1/2 cups fresh shredded Mozzarella cheese (I added a bit more)

1/4 cup fresh shredded Parmesan cheese (I used about 1/8 cup more)

Fresh chopped parsley

Heat olive oil in a large, oven-safe skillet over medium heat. Add onion and cook, stirring often, until softened. Add diced ham and garlic and cook for several minutes, until browned. Add chicken broth, tortellini and heavy cream. Stir until combined and bring to a boil. Cook for about 8-10 minutes or until most of the liquid is absorbed and tortellini are tender. Meanwhile, heat the broiler on your oven (place the rack in the center of your oven). Remove from heat. Stir in half of the Mozzarella and all of the Parmesan cheese until melted. Top with remaining Mozzarella and place under the pre-heated broiler for about 3-5 minutes, until golden and bubbly (watch closely to avoid burning). OR if you prefer not to use the broiler, cover and let sit for 5-7 minutes, or until cheese is melted. Garnish with fresh, chopped parsley and serve immediately.


Happy 4th!


Photo ©WishingWellsLife


Happy 4th of July, Ya’ll!

“This nation will remain the land of the free only so long as it is the home of the brave.”— Elmer Davis, Director of the United States Office of War Information

“Ask not what your country can do for you, but what you can do for your country.” — John F. Kennedy, 35th U.S. President.

These are two of my favorite quotes for the holiday! It’s perfect! Today we celebrate Independence Day! This day in 1776 we adopted the Declaration of Independence.  We became our own Nation. No longer were we under British rule. Celebrate the day!


What are ya’ll having for dinner tonight? What are your traditions?

Breakfast, Uncategorized

Blueberry Muffins


Last night at 10pm I decided that I wanted to make my little some muffins. He’s always loved muffins. I can remember when he was 2-3 years old we’d go to the grocery store and he would see those great varies of those Martha White muffin mixes. He’d grab one and waddle over to me and say mama, muffins! How can you resist that cute little face of an angel who wants a muffin. It’s not candy, right? I ended up buying it of course.

As he got older, he usually wanted muffins at least every other week. I decided to try my hand at homemade muffins. They were a HUGE hit. I have tons of muffin recipes that I use. What I really love about this particular recipe is the fact that they are pretty low sugar compared to some of the other recipes I have. Usually when I make Coop muffins he gets a yogurt parfait with it. Those are really simple. You can make some granola and put some fruit on it. I usually purchase frozen fruit to keep on hand, just in case I don’t have fruit on hand. You can also freeze yogurt. That’s always an option too. I usually don’t keep it more than 1-3 months. I do try to use it up within that time frame.

2 cups all purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup oil

1 cup blueberries

IMPORTANT NOTE: If you live above 3500 feet only use 1 teaspoons of baking powder

Mix together flour, salt, baking powder, and salt in a bowl. In a separate bowl or large measuring cup add egg, milk, and oil. Mix into the flour mixture until moistened. It will be lumpy don’t worry! Add the blueberries and stir to incorporate. Be careful not to over mix. Put into a muffin tin. Bake 20-25 minutes at 400 degrees. Makes 12!

Reviews, Uncategorized

Review Puchao


I already told everyone my obsession with our international aisle. I found these. I thought they’d be a little more different than they are, but they’re good. My favorite is the grape and mango. They really do taste good. It’s a little bit like starbursts. I think it’s a little bit pricey for the amount you get, but I also feel like considering it’s a Japanese import that it’s not so bad. I will buy these again, but it probably wont be a regular purchase in my home! If you try these let me know what you think!

Reviews, Uncategorized

Review: Casino Bakery Cuban Bread

We don’t get to go to Tampa, FL as much as we’d like, but anytime we do, hubby insists on bringing home some Cuban bread. This is something his family adores! Cooper isn’t as crazy about Cuban sandwiches as Michael, but he loves a good grilled piece of Cuban Bread and a bowl of Spanish bean soup. We’ve tried a few different bakeries in Tampa, but this is by far the favorite one. We’ve had some Cuban families come here in our area and they use this same bakery to get food from. Also, we’ve had some families try to make this bread here. Unfortunately, this just isn’t something you can make here. I had one person tell me, from my favorite Cuban restaurant here that it doesn’t work because of altitude. I don’t know about all that jazz, but all that matters to me is getting a yummy piece of Cuban bread…and this is my preference. It freezes well and lasts 3-6 months in the freezer with no issues.