Monday, March 19, 2012

Delicious Pizza Rolls!

  • 2 cans refrigerated pizza crust (Pillsbury) or you can make your own, but this was WAY faster!
  • Garlic powder and onion powder
  • Italian Seasoning 
  • 1/4 of a small onion, thinly sliced
  • 1 cup sliced and chopped pepperoni (I used turkey peperoni, it was so tasty)
  • 1 cup shredded cheese (I used Kraft's Mexican Blend, which is cheddar/jack/colby)
  • 1/2 cup Parmesan Cheese
  • Pizza Sauce (2 cans worked for me)
  1. Preheat oven to 425
  2. Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust. 
  3. Spread pizza sauce all over each crust, in a thin layer.
  4. Season each crust with garlic and onion powder and Italian seasoning.
  5. Top with cheese and meat. I also added some sliced onions. I added cooked chicken to hubby's pizza and drizzled BBQ sauce over top of everything. 
  6. Starting with a short end, roll crust into a tight log.
  7. Slice into 1 inch section.
  8. Place on lightly greased pan and bake for 10-12 mins.
  9. Serve with  Pizza Sauce for dipping! 

Pan Roasted Chicken w/ Baby Red Potatoes and Asparagus!

Hubby always makes fun of me because I don't really particularly like chicken, so when I ask him to pull chicken out for me to cook for supper, he always asks me if I'm feeling ok! Well I really just wanted to try this recipe. It was really tasty. 


  • Olive Oil
  • 1 lemon, thinly sliced
  • Minced garlic (about 1 teaspoon), and sliced onion (I used about 1/2 a small onion)
  • salt and pepper 
  • 3/4 pound of green beans or asparagus (I used asparagus for this time)
  • 8 red baby potatoes (as big as you can get them), quartered or halved, but I find they cook better when quartered. 
  • 2 boneless/skinless chicken breasts.


  1. Preheat oven to 425°F. Grab a  large baking dish or cast-iron skillet, I put down some tin foil to line my glass baking dish, then sprayed with a tiny bit of Pam. I also put about 1 tablespoon of olive oil all around.
  2. In a large bowl, combine about 1.5 tablespoons of olive oil, garlic, salt, and pepper; add the green beans/asparagus and toss to coat. Put them aside.Use approximately 2 more tablespoons of olive oil (depending on how much you have left in the bowl), the potatoes to the same olive-oil mixture and toss to coat.  Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Take the chicken out, and add a little bit of garlic powder, onion powder, and rosemary. Place the chicken in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roll the whole lemon on the counter about 8 times, pushing firmly. This helps the juices come out when you're cutting the slices, rather than while its cooking (which might overload your chicken with lemon bitterness). Thinly slice the lemon, and I placed them on a paper towel for a minute. I butterflied the chicken in half, and stuck one slice in between, and one on top.
  3. Place the chicken and the potatoes in the baking dish.
  4. Roast for 25 minutes.Take out and turn the chicken over, and add the green beans or asparagus, make sure you mix it up well with the potatoes. Cook for an additional 25 minutes. 
Sorry for the crappy phone picture, my camera was 100% dead! lol

Wednesday, March 7, 2012

Hiiii again!! I always bring food to this party!

It has been an awfully long time since I blogged last. Life has been hectic, busy, and up/down. Busy, but very good. Photography is my life, but along with that comes many other passions. Hubby, kitties, cooking, etc.

Speaking of cooking, I think I've decided that I will try to keep this blog as up to date as possible, so I will try to put in some recipes that I've made lately. It's nice to get some new recipes to add to your collection, and I love to cook!

Tonight's dinner menu is Stuffed Red Peppers, Biscuits (Pillsbury, although I do like to make my own if I have the time) and Salad (my favorite dressing is Raspberry Vinaigrette... YUM).

I found this delectable recipe on the food network website, and of course it's delicious because it's Paula Deen's recipe!  I made a few of my own changes, and I will note those under the ingredients.

Stuffed Peppers


  • 4 large red bell peppers
  • 3/4 pound ground chuck
  • 1/2 pound ground pork
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons beef bouillon granules
  • 2 teaspoons "House Seasoning", recipe follows
  • 1 cup cooked rice
  • 1/2 cup jarred cheese and salsa
  • 1/2 cup sour cream
  • 1 cup diced tomatoes
  • 1/2 cup chopped green onion tops
  • 1 tablespoon soy sauce
  • 1 cup hot water
Modifications - 
  • I used 1/2 pound of ground beef, and 1/2 pound ground turkey.
  • I cut the bell peppers in half lengthwise, and that's it! 
  • I used organic minced garlic, I hate keeping actual garlic in the fridge.
  • I have no freaking idea what jarred cheese and salsa was, so I used 1 cup of shredded "mexican" cheese (cheddar, colby, and jack), and 1 cup salsa (Margaritaville Salsa is the BOMB).
  • I omitted the diced tomatoes because the salsa I was using has tons, and I prefer less tomatoes than more.
  • Also omitted the soy sauce, I already added a lot!


Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder