a tasty series : cheeseburger cups

WELCOME BACK TO BLOG DIABEETUS!
aka – our first husband and wife blog series!

today’s recipe trial and review is…

cheeseburger cups

yes, that is right, mother-fluffin cheeseburger cups!

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what you’ll need:
refrigerated biscuits
1 pound of either ground beef or turkey (i always cook with turkey so that’s what i used)
1/2 cup ketchup
1 tsp worcestershire
1 tbsp mustard
2 tbsp brown sugar
small slices of your choice of cheese
a variety of toppings…you choose! we chose tomatoes, pickles, onions and avocado

let’s do this!

preheat your oven to 400°

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step 1 }  brown your meat, mine will look a little different because i used turkey.
step 2 }  once browned, add the ketchup, mustard, worcestershire and brown sugar.

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step 3 }  take your biscuit and flatten it out in your palm first then stick it in the cupcake pan, making sure to create a little bowl for the meat.

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step 4 }  now add your meat, you can be generous!
step 5 }  pop these into your preheated oven for about 10 minutes or until your biscuits look golden brown

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step 6 }  add your cheese and pop em’ back in for another 3 or 4 minutes

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step 7 }  in the meantime, cut up your toppings! try not to eat as many pickles as i did, eek!

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yummy cheesy goodness!

now add your toppings

and…..

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VOILA!
adorable cheeseburger cups!

so far tasty is 2 for 2 and we won’t stop…can’t stop, won’t stop?
if you missed our last trial and review i linked it below and will continue to do that until we stop this series.

a tasty series :
mini oreo cheesecakes

thanks for stopping by!

always,
jess & cale

turkey meatloaf cupcakes!!!

hi, y’all!!!!
i’m back…well as much as my hectic life will let me be haha
what’s a better way to come back than with a cute recipe that your kids and family will love!

so lets get started!

what you’ll need:
1 pkg of lean ground turkey {i used 99% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup bread crumbs
1 egg
1/3 cup milk
salt & pepper to taste
mashed taters
for the topping sauce
1/2 cup ketchup {i used whataburger‘s spicy ketchup}
1/4 cup dijon mustard
2 tbsp brown sugar
1 tbsp worcestershire

preheat your oven to 385°

IMG_6000 chop up the onions and add it to the turkey, mix

IMG_6001 do the same with the green peppers!

IMG_6002 and again with the bread crumbs!

IMG_6004 add the egg, milk and a little salt and pepper to taste

IMG_6008 roll up the mixture into little balls and place into a cupcake pan

IMG_6011 ooooooooo. those are going to be yummy!

wait…don’t forget to make your topping!

IMG_6012 mix together the ketchup, mustard, worcestershire and brown sugar.

IMG_6013 brush your topping mixture onto your meatloaf balls…tehehehe yes i know, i’m sooooo mature

now stick those bad boys in the preheated oven for about 25-30 minutes. turkey, in this amount, cooks a bit faster so just keep an eye on the internal temp to make sure you don’t dry them out.

IMG_6016 whip up those mashed taters

IMG_6019 to get the little swirl of mashed potatoes i used a piping bag but BEWARE it hurts, so use a towel. or a heat repellant glove, or something!

IMG_6027 dawwww such a cute little swirl!

add some bacon bit sprinkles to the very top

and…..

IMG_6037 BAM!
some delicious, healthy {kinda} turkey meatloaf cupcakes!

these were such a hit with my family and all the guys at cale’s work.
oh my goodness so yummy!

thanks for stopping by!
stay tuned for more recipes!

always,
chef jess

homemade chicken noodle soup

happy thursday, everyone!
i wasn’t going to post this until tomorrow but i thought that since i’m sick in bed today, it was more appropriate to post it now.

i made this monday night because cale was sick. i’m convinced that he gave it to me but in reality it’s probably our pesky allergies. any who, he was congested, stuffed up and his throat was killing him. when i called him at lunch he asked if i could make my chicken noodle soup, how can i say no to that sicky {but kinda hot} voice?

this is seriously the easiest recipe to make. so easy i only have two pictures to go with it.

what you’ll need:
1 tbsp unsalted butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped carrots
1-2 cloves of minced garlic
7 cups of chicken broth {4 cans}
1 3/4 cups of vegetable broth {1 can}
1/2 pound of cubed chicken breast
1/2 tsp oregano
1/2 tsp basil
egg noodles

IMG_5691 {step 1} chop your carrots, celery, onions and throw them in a pot along with the butter and sauté until soft {about 5 minutes}. meanwhile, mince your garlic & start your egg noodles, follow the cooking directions on the packaging.

{step 2} cube your chicken breast, i didn’t take a picture of this because i have decided raw meat looks nasty, haha.

{step 3} add your garlic in with the veggies after your vegetables are soft, stir for about a minute. then add your broth, chicken and spices.

{step 4} bring to a boil then lower the heat, cover and simmer for 30 minutes.

** i don’t like to add my noodles in until it is served in bowls. i feel like if i add them before it is served, the broth can get really starchy. so i keep them separate but that’s totally a personal preference. 

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{step 5} add as many noodles as you want and spoon some nice, hearty soup in and voila! you have yourself a sickness curing, big bowl of yummy goodness!

this is the best stuff to freeze and save for later. if you do freeze it, obviously, add the noodles in. it will freeze the starch right in!

let me know if you try it out and send me some pictures!

always,
-jess

original recipe {here} just a bit tweaked 

a simple pasta salad

sorry i was mia last friday. sometimes i cook really easy stuff throughout the week that requires no recipe. which means no post. whoopsie!
but i’m back this week and i have a super easy pasta salad that goes great with any main dish!
my favorite to pair it with is a nice, juicy steak! mmm mmm mmm!

my uncle robert is actually the one who taught me how to make this, so i give the credit to him! thanks scuncle!!

what you’ll need:
1/2 bag of spiral noodles {i use multi-colored to add some color}
1 cucumber
2 roma tomatoes
1/2 onion
1 cup zesty italian dressing
1 small can of sliced black olives
salt & pepper to taste
optional: 1 small can of sliced green olives. 

 

{one} cook your spiral noodles per the directions on the packaging.

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{two} dice up your tomatoes, cucumber and onion….thennn….

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{three} mix it all together and add your can of olives!

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{four} your noodles should be done so strain them and run them under cold water.

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{five} add the noodles to the veggie mixture, add the dressing and stir it up!

now you have a delicious side that will go well with any main dish you cook up! oh especially for some cookouts! yumm!!!

have a swell friday!

always,
-chef jess

homemade chipotle bowls!

this is my all time favorite thing to make! mainly because i’m obsessed with chipotle but also because it’s relatively easy. i say relatively because it’s a lot of multi-tasking.

here we go! hope y’all enjoy!

what you’ll need:
2 medium sized steaks {sirloin or tri-tip}
however many shrimp you think you need. {i am the only one who eats shrimp in mine, cale is allergic, so i only needed a few}
2 cups white rice {cook according to it’s packaging}
2-3 bunches of cilantro
1 large tomato
2 large avocados
1 jalepeño
1 medium onion
1 green & red bell pepper
1 can black beans {if you prefer pinto…then use pinto!}
2 tbsp creole seasoning
1 tbsp chili powder
2-3 limes
1 bag of pre-chopped romaine lettuce
salt & pepper to taste

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{one} you’ll want to start your rice first as this takes the longest. i only have a family of 3 so i only needed to make 2-4 servings. i used 2 cups of rice and that was plenty for us.

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{two} dice up the steaks you chose. i like to use actual steaks because i find that the meat is more tender than the pre-cubed steak that you can buy at the store. i added a little bit of olive oil to both the steak and the shrimp. add 1 tbsp of the creole seasoning and 1/2 tbsp of chili powder to each of the meats you are cooking. add salt & pepper to taste.

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{three} cut your bell peppers into thin slices and cut half of your onion the same and sauté with some olive oil until soft.

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{four} meanwhile, while all of the goodness is cooking away, go ahead and start on your guac & pico. i usually don’t go all out with this guac like i normally would because i am making a separate pico de gallo. so all i used for this was obviously the avocados, a lime and some cilantro. super easy!

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{five} after the guac, make your pico de gallo. all the while, stirring your meats and veggies. for the pico i used; 1 tomato, the other half of the onion, cilantro, a jalepeño, lime juice and salt.

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{six} your rice should be done at this point, so now you will need to squeeze 1 lime and 1 bunch of chopped cilantro into the rice. you may need to add some salt, depending on your preference.

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{seven} get those beans a’cookin’!

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{eight} for the lettuce, i grabbed a bag of pre-chopped romaine lettuce and chopped it even more. i hate iceberg lettuce so i would definitely not recommend buying that.

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{nine} here’s what my spread looked like…kind of like the chipotle bar, right?!

are y’all ready to go down the line… pretend you’re at chipotle…

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white or brown rice? oh i’ll take white, please. 
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what kind of meat? steak and shrimp, thank you!
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oh wait wait…can you add some veggies to that. yeah that’s good thanks.
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{out of order…sorry} black or pinto beans? black beans please.
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mild, medium or hot? mmm let’s do the mild.
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anything else? lettuce and guacamole please. guacamole is ex..YES, IT’S FINE! thank you…

a glorious, homemade chipotle bowl. simply delicious!

always,
-chef jess

chicken pot pie

so jaz and i were at costco last weekend and we get so excited to try all the samples that they have out! one of them was a chicken pot pie sample, jaz had never had it before and she loved it!! mommy win!! so we headed over to where the lady pointed us to, and found a pot pie that could a feed an army. seriously this thing was huge!! so i told jaz that i would just make one, and i am so glad i did!

here we go!

what you’ll need:
1 lb of boneless skinless chicken breast
1 cup diced carrots
1 cup frozen peas
1/2 cup celery
2/3 cup of butter
2/3 cup chopped onion
2/3 cup all purpose flour
1/4 tsp pepper {salt to taste}
2/4  tsp celery seed
3-4 cups chicken broth
1 1/3 cup milk
2 refrigerated 9″ unbaked pie crusts

 

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{first} preheat your oven to 365º. cube your chicken and add it to a sauce pan along with the carrots, celery and peas add chicken broth to cover. cook for 15 minutes, drain, then set aside.

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{second} cook the chopped onions and butter in a separate sauce pan until translucent. then, slowly add in the flour, 2 cups chicken broth, celery seed, salt & pepper, and milk. keep stirring until it is a thick consistency.

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{third} take one of the pie crusts and lay it in an un-greased 9″ pie dish.

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{fourth} add the chicken/pea/carrot/celery mixture to the bottom of the dish. then add the sauce mixture to the top of that.

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{fifth} cover the goodies with the second pie crust, add some slits for some ventilation, and then pinch the sides to make it pretty! bake it for 40-45 minutes, depending on how hot your oven runs, or until the top crust is golden brown!

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mhmmmmmm, you just made a chicken pot pie! yay for not eating one of those processed ones that comes in box!

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and last but not least! cut out a piece…do a better job than i did when scooping it out {it’s not as easy as it may sound} and enjoy!

always,
-chef jess