Feeds:
Posts
Comments

Posts Tagged ‘Franks Red Hot Sauce’

Excited for 2014? I am. I love a fresh start. I do not have any resolutions in mind, but always love the idea of making a few. So with the New Year approaching I thought it would be fun to do a look back on a few of my favorite comfort foods, photos and moments of 2013.

I love one pot meals. Stews, Soups, Casseroles, Roasts and Chili’s are a must in my home. They are perfect comfort meals as well as an easy way to stretch any budget. Here’s a look back on some eats and a few of my favorite moments of 2013. 

Stubb’s Dry rubbed Pork Roast.DSC_1323DSC_1324DSC_1319Roasted Potatoes.DSC_1330Skillet Potatoes. DSC_1328Venison Italian Meatballs.031

Soup, Chopped Salads and Flat Breads.

20130908_171617Franks Blue Cheese and Chicken Wraps.DSC_1360Mini Chicken Pot Pies.DSC_1409DSC_1405

Apple Pecan Crisp.DSC_1413Also have to share my latest kids Pictures. Stuart and Ginger.DSC_1380My Little Ginger girl. DSC_1294Loving her fancy royal blue coat. DSC_1334Stuart my boy.DSC_1297Sporting his Rhinestone Motorcycle T-shirt. DSC_1336and, some fall/winter scenery pictures.

DSC_1300I love fall color. DSC_1307Our Christmas Card Photo.DSC_1494Our Christmas Pies.DSC_1513Don’t all kids lick the beaters. Fresh Whipped Cream is their favorite.CIMG4175Stuart opening his own Christmas gifts and Ginger benefiting from his mad skills.

CIMG4087 CIMG4086 CIMG4085

CIMG4090 CIMG4092 CIMG4096              Ice Storm Damage! Poop happens. DSC_1558Ginger can JUMP.DSC_1539 and Jump.DSC_1528 and Jump some MORE.DSC_1535and One last Jump, because she can.DSC_1536Now let’s get ready to jump into 2014! 

Check Ya Later.

Read Full Post »

Have you ever made something that made you so happy, you could not stop smiling? Well look at what has me smiling!

The weather has been getting so nice, and I love it. I like hot weather, I do not like to be cold. Funny coming from Michigan seeing how cold our weather gets. We hit 90 degrees on Sunday and it was perfect. One thing I like when its hot is a frozen fruit bar, but when I saw how much they cost this year I decided to make my own. Who knew it was that easy. Just get some molds, cut some fruit and add fruit juice. I picked up these cute molds at the grocery store. The molds are cheaper than a 6 pack of frozen fruit bars.

So I just chopped up some strawberries and threw in some whole blueberries and topped off the molds with fruit juice. That’s it.

Stuck them in the freezer.

Look at these beautiful frozen fruit bars with no added sugar.

I am loving this. So simple, why have I not been making these all my life. I have so many frozen combinations I can not wait to make. This will be a perfect treat on those hot days.

For dinner I made a Buffalo Blue Cheese Chicken Burger. Wow, another keeper. I have been slightly obsessed with using ground chicken and making different burgers lately.

The spicy hot sauce and the sharpness of the blue cheese is so good together.

Even though it’s a big old burger, it’s not heavy at all. It’s actually a nice light meal.  Glad this recipe makes 4 burgers, now I can enjoy it again.

Buffalo Blue Cheese Chicken Burger

Ingredients

Makes 4 Burgers

  • 1/2 cup sliced carrots
  • 1 pound ground white-meat chicken
  • 2 egg whites, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup blue cheese, plus more for garnish (optional)
  • 1 teaspoon cornstarch
  • 1/4 cup hot sauce
  • vegetable oil cooking spray
  • 4 buns
  • lettuce for topping

Preparation

Add chicken, egg whites, carrots, breadcrumbs and cheese; mix to combine. Form chicken mixture into four 3/4-inch-thick patties. In a second bowl, stir cornstarch into hot sauce until dissolved; set aside. Coat grill with cooking spray. Grill patties over medium-high heat for 6 minutes; flip and grill 4 minutes more. Brush patties with hot sauce mixture; grill until internal temperature reaches 165°F, about 2 additional minutes. Garnish with cheese and lettuce, if desired.

Question of the Day: Have you ever made your own frozen fruit bars? What’s a good combination of fruit?

Check ya Later.

Read Full Post »

When I made these Blue Cheese Chicken Wraps I had intended on taking them to work as my lunch, but once I made them, I had to try it, so I served them for dinner, and still had two left for lunches. All’s I can say is Blue Cheese Please.

We also had a Spinach salad and a side of rice with our Blue Cheese Chicken Wrap.

Love this salad, the dressing is so good, it’s a white balsamic vinaigrette.

Plus it also has blue cheese and I love blue cheese.

This wedge of Blue Cheese was so fantastic, I mean it, I could not stop taking bites of the bits.

Chopped the wedge into bits and added to the mix.

Such an easy recipe to just throw together.

My kitchen does not have much counter space so I do tend to assemble food on my stove, sorry about the dark photo’s.

I held back some of the spinach leaves from the salad and added to the wraps along with some shredded cheese.

Folded them up and grilled on the panini maker for 6 minutes.

Just enough time to heat up the ingredients and brown and crisp the tortilla.

I can not wait to make these again, they were spicy, cheesy and wonderful.

Buffalo Chicken Grilled Wrap

Makes 4 Wraps

Ingredients:

  • 1 – 13 Ounce Can of Chicken
  • 1/4 cup Frank’s Red Hot Sauce
  • 2 Green Onions Chopped
  • 2 Tablespoons Blue Cheese Salad Dressing
  • 1/4 Cup Crumbled Blue Cheese
  • 4 10-Inch Flour Tortillas
  • 1 – 5 Ounce Container of Plain Greek Yogurt
  • Salt , to Taste
  • Pepper , to Taste
  • Fresh Spinach (add just before you fold)
  • Shredded Cheese (add just before you fold)
Directions:
Mix all ingredients together except spinach and shredded cheese, and spoon equal sized portions into the center of each tortillas, put a few pieces of fresh spinach leaves on top of chicken mix and sprinkle with shredded cheese. Fold tortilla’s and grill for 6 minutes.
BEST BODY BOOTCAMP
Boot Camp Update: Boot Camp is going really well, I love weight lifting, and have really enjoyed the challenges. I like stepping out of my comfort zone and doing new exercises, and using new equipment. I really have found a love for squats and lunges.
0605_plie_squat_uprow.jpg
The Plie Squat with Upright Row has become a favorite of mine:
1. Wide stance, feet pointed diagonal away from body, dumbbells in front, palms facing towards body
2. Squat down without letting knees go beyond toes
3. When coming back up, raise dumbbells to chest height, elbows pointing out to side
4. Works inner thigh and glutes
The thing I am taking away from this Boot Camp that is the most important to me is the confidence I have developed.
Question of the Day: What’s your Favorite Wrap Sandwich?

Check Ya Later.

Read Full Post »

Thinking about a good recipe for the Easter Holiday Week-End I knew I wanted to make something in advance and something that would reheat well. I decided that Mini Asparagus Pop-Up’s were the way to go.

Added this amazing blue cheese to the ingredients list. I just added things I had on hand that I thought would compliment each other.

Eggs, blue cheese, bacon, Franks Red Hot Sauce and green onions.

Looked so pretty in the bowl.

Spooned the ingredients into the muffin cups to the top.

After 16 minutes the egg mixture did what it was supposed to, and Popped-Up.

Waited about 5 minutes before I popped them out of the cups.

I had to taste test them next so I grabbed 2 Pop-Up’s and topped with sour cream. I loved the combination, the asparagus still had a nice crisp bite to it and the blue cheese and bacon flavor really stood out.  I think I could have been heavier handed with the Frank’s Red Hot Sauce, next time.

The rest of these are coming with me to my Mother’s for Easter breakfast. I sure hope my parents like them.

Mini Asparagus Pop-Up’s Recipe

  • 8 Eggs
  • 5 Pieces of Bacon Chopped
  • 2 Green Onions Chopped
  • Blue Cheese Crumbles about 1/2 of a Cup
  • 8 Pieces of Chopped Asparagus
  • Frank’s Red Hot Sauce to Taste
  • Salt and Pepper to Taste
  • Sour Cream and Chopped Chives for Garish

Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Spray the mini muffin tin with non-stick cooking spray and spoon mixture to the top of each cup. Bake for 16 minutes, or until the edges of the cups are golden brown. Let cool for at 5 minutes before removing from the mini muffin tin. Top with sour cream and chives.

My little dude’s got their Easter baths, and they were not happy about it, they protested the entire time, it cracks me up when they try to escape from the tub.

  

  

Hope everyone has a great Easter and enjoys time with their families.

Question of the Day: What’s your favorite ingredients to add to your egg dish?

Check Ya Later.

Read Full Post »

%d bloggers like this: