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19 items found for "dinner"

  • Harry Potter Dinner - Mad-Eye Moody Meatballs and Gillyweed Pasta

    Today, I'm going to share another fun Harry Potter dinner idea that pairs perfectly with the fourth Harry So, for this themed movie night dinner, I served Mad-Eye Moody Meatballs and Gillyweed Pasta! Harry Potter Dinner Mad-Eye Moody Meatballs Ingredients: Frozen meatballs mozzarella cheese, sliced, If so, what other movies should I create themed dinners for?

  • Crockpot Italian Tortellini

    Today, I'm sharing one of my favorite (easy) crockpot dinners. This Crockpot Italian Tortellini is quick to throw together in a few minutes and makes a yummy dinner It's also a good one to take to someone for a meal train when they've had a baby or need a dinner delivered

  • One-Pot Million Dollar Spaghetti

    Like most families, spaghetti is a staple food around our house and we usually make it a few times a month. Recently though, I changed it up. I started making what I call Million Dollar Spaghetti! I named it that because 1. It tastes like a million dollars, it's so yummy! 2. I make it with some of the pricier sauces i.e. it "cost a million dollars". Not really, but it was a joke that stuck in our family. Now, this one-pot million-dollar spaghetti can totally be made with whatever sauce your family likes the best but I've made it with a variety of sauces and we keep coming back to this flavor combination. This makes a big batch of spaghetti, perfect for a large family or leftovers because it's remarkably even better the next day! One-Pot Million Dollar Spaghetti 1 lb mild Italian sausage, ground mushrooms, sliced (I use a whole pack of fresh mushrooms but skip if you don't like mushrooms) Rao's tomato basil spaghetti sauce, 24 oz jar Rao's roasted garlic Alfredo sauce, 15 oz jar 1 box of spaghetti noodles, uncooked 8 oz shredded mozzarella cheese Serves: 8 Total cook time: 40 mins 1. In a large Dutch oven, cook your ground Italian sausage over medium-high heat until almost cooked through. 2. Add in your sliced mushrooms and cook down. 3. Mix in your spaghetti sauce and then fill the empty jar about 1/2 way with water and add that too. Stir to combine 4. Break your spaghetti noodles in half and put them on top of the sauce. Stir slightly to cover the noodles. 5. Top the noodles with a jar of Alfredo sauce. 6. Add your shredded mozzarella cheese to the top of everything. 7. Cover and cook on low, simmering, for 10 minutes. 8. Remove the lid and stir the noodles to make sure they are not clumping. 9. Cover and continue to cook on low for another 10 minutes. 10. Stir noodles again and recover for another 10 minutes. Your noodles are going to cook for a total of 30 minutes. I've tried to space it out more and only stir ever 15 minutes but I've had trouble lately with the noodles sticking so I've changed up the time a bit. 10. Stir before serving and enjoy! We serve our million-dollar spaghetti with a yummy side salad and sometimes some garlic bread.

  • Three Cheese Potato Soup

    My friend gave me this potato soup recipe years and years ago. I tweaked it a little over the years, however, it still remains one of our rainy-day favorites. I use heavy cream in my recipe, but you could substitute it for milk if you have it. I usually use whatever cheeses I have on hand. I usually have cheddar, swiss, and mozzarella cheeses in my fridge so that's become my base recipe. In the past, I've used a variety of different cheese combinations. That's the great thing about cooking. You can totally make changes to a recipe to suit your likes or use up things you have in your fridge. Three Cheese Potato Soup Ingredients: 1 onion, chopped 1 garlic clove, minced smoked sausage, sliced olive oil 2.5 cups chicken broth 4-5 medium potatoes 2.5 cups heavy cream or milk 1 cup cheddar cheese 1 cup mozzarella cheese 1 cup Swiss cheese Directions: 1. Start a large pot of salted water on the stove to boil and cut the potatoes into 1-inch chunks. Boil in salted water for about 10 mins or until tender. 2. Meanwhile, in a large pot sauté onions, garlic, and sausages in olive oil over medium heat until the onion is slightly browned and soft. 3. Stir in chicken broth. Dump in drained potatoes and mash with a potato masher until smooth, some lumps are okay. 4. Add in salt and pepper to taste (I've added smoked paprika before) and stir in heavy cream or milk. 5. Stir in cheeses, leaving a little for topping. 6. Feel free to adjust the milk and chicken stock if the soup is too thick. 7. Once it's heated through, scoop it into bowls, top it with cheese, and serve. These Soup Bowls are my favorite for presenting cute soups and stews! Shop them here: I like to serve my potato soup with a big German pretzel or some crusty bread and a cold beer!

  • Chicken Tinga Quesadilla Tacos

    Elevate your Taco Tuesday with these amazing Chicken Tinga Quesadilla Tacos! Everyone in my family gets so excited when I make these tacos. The tacos taste so good and look beautiful, but the recipe is so easy! These aren't your average chicken tacos, because we turn the taco into a quesadilla. I mean look at that cheese pull! Let's jump right in and make these amazing tacos. As I said, these are stunning tacos, but actually pretty easy to make. Easy enough that you can actually have them on Taco Tuesday without feeling overwhelmed. Chicken Tinga Quesadilla Tacos Ingredients: Olive oil, about 1 tablespoon 1 rotisserie chicken, shredded 1 red onion, halved then sliced 1 can of chipotle chilis in Adobe sauce (I vary how much I use, but usually it's around 4 of the peppers with some of the sauce added in) 1, 28oz can of crushed tomatoes 4 garlic cloves 1/2 tsp cumin 1/2 tsp dried oregano small flour tortillas (you need 2 tortillas per taco) non-stick spray, I like avocado spray quesadilla cheese, shredded Roasted poblano salsa cremosa (so so good, makes those flavors pop) Toppings optional: Onion, chopped (for ease, I buy prechopped) Queso Fresco cilantro lime wedges Note: Special tools this recipe calls for are a griddle (I own this one) and a food processor. Directions: Halve your red onion and cut it into thin slices. Heat 1 tbsp olive oil in a large saute pan and heat over medium-high heat. Add onions to start cooking. While your onions are cooking down, add garlic cloves, chipotles in adobe sauce, crushed tomatoes, oregano, cumin, and salt to a food processor and blend. 4. Once your sauce is blended, add it to your pan with the red onions and bring to a simmer. 5. Add in the shredded chicken and stir to combine. Bring it all to a simmer again and turn it down to low to just heat the chicken through and let that sauce marinate the chicken. 6. Start prepping your toppings for the tacos - we like chopped onion (I often buy pre-chopped to save time), crumbled queso fresco, cilantro, lime wedges, and the roasted poblano salsa cremosa really makes these tacos. Set all this aside and get ready to start making your tacos. 7. Start getting your griddle warm, I think I usually cook mine around 300. Spray with non-stick spray. I like avocado spray. 8. When your griddle is ready, add your bottom tortillas and top with shredded quesadilla cheese. Top with another tortilla. 9. When they are almost ready to flip, spray the top side with more non-stick spray, flip, and cook the other side. 10. Now, you're ready to make your tacos! The easiest way to make your taco fold in half is to use your spatula and made a small indentation down the middle to fold easier. 11. Add a scoop of the chicken mixture to one side of the taco. I sometimes add the rest of the toppings right way, other times I remove them from the griddle and add the toppings. Fold your taco together 12. Top with queso fresco, cilantro, chopped onions, roasted poblano salsa cremo, or whatever toppings your family likes. 13. Serve with a wedge of lime and enjoy! This post may contain affiliate links.

  • Cheshire Cat Tails

    We whipped up some whimsical Cheshire Cat Tails! This playful recipe is from The Unofficial Disney Parks Cookbook and is so much fun to create and eat! These pink and purple twisted pastries would be great for a tea party, an Alice in Wonderland party, or a Disney movie night. They make sure a colorful presentation and taste just like the ones you can find at the Disney Parks! Cheshire Cat Tails Ingredients for pastries: 1 (17.3 oz) box frozen puff pastry sheets 1 (3.4 oz) package instant vanilla pudding 1 3/4 cup whole milk 1 cup mini semisweet chocolate chips 1 large egg 1 tablespoon room temperature water Directions for Pastries: Remove puff pastry from the freezer and allow it to thaw at room temperature for 45 minutes. Preheat oven to 400 degrees F. Line an ungreased baking sheet with parchment paper and set aside. In a medium bowl, whisk together instant vanilla pudding and milk. Cover and chill, for at least 10 minutes or until ready to use. Unfold both sheets of puff pastry and use a rolling pin to just barely soften each surface. Don't work the dough too much or it won't puff up in the oven. Spread a very thin layer of vanilla pudding onto each sheet of pastry and sprinkle one sheet with mini chocolate chips. Carefully lay the other sheet pudding-side down onto the mini chocolate chips. Carefully cut the stacked pastry into six long strips. Holding a strip in your hand, twist one end. Lay on the prepared baking sheet. Repeat with the remaining strips. In a small bowl, beat egg and water together. Brush the mixture over the tops of the pastry. Bake until golden brown and puffing up, about 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes on the baking sheet. Ingredients for icing: 1 cup confectioners' sugar 1/4 cup heavy cream 1 teaspoon vanilla extract 2 drops each Gel food coloring (purple and pink) Directions for icing: In a medium bowl or stand mixer, mix together the confectioners' sugar, cream, and vanilla. Divide evenly between two small bowls and add one shade of food coloring to each bowl, stirring to combine well. Using a spoon or piping bag, drizzle both colors of icing over each twist. Enjoy! To make more fun recipes like this, get your hands on The Unofficial Disney Parks Cookbook . Shop This Recipe Post: For more movie-inspired food, check out our Gillyweed Pasta, Mad-Eye Moody Meatballs, and Butterbeer Milkshakes recipes!

  • Crockpot Chicken Chili

    This is one of my quick and easy, dump-and-go crockpot meals that I make in the fall and winter. It's a hearty chili with chicken and beans as your protein and fiber. This Crockpot Chicken Chili is great for football, especially the Superbowl when nobody wants to cook, firepits, and nights when everyone is busy! For this recipe, you're going to freeze your chicken ahead of time. I try to remember to move my chicken to my refrigerator the night before I'm going to cook this chili, but I've also pulled it directly out of the freezer and put it right in the crockpot. Crockpot Chicken Chili 2 frozen chicken breasts 1 can black beans, rinsed and drained 1 can Rotel 1 can Mexican corn or corn with peppers 1 Tbsp cumin 1 tsp chili powder 1 tsp onion powder 1 package of ranch dressing mix 1 - 8oz package of cream cheese Place your frozen chicken into the crockpot. Rinse and drain your beans and add them to the crockpot. Add your cans of Rotel and corn, without draining them. Add in seasonings and mix them around, covering the chicken with some of the bean mixture. Top the mixture with your block of cream cheese. Cook on low for 6-7 hours. Once everything is cooked, take your chicken out and shred it with 2 forks. Add the chicken back into the crockpot and stir everything to incorporate cream cheese. Serve with crackers, cheddar, or over rice. This is also good as leftovers in a burrito! This makes a pretty good crockpot full of chili and has even gotten me second place in a chili cookoff at my kid's school a few years ago.

  • 10 Valentine's Day Cocktails

    When my husband and I were younger we always went out to a fancy dinner to celebrate Valentine's Day. Now, we avoid the crowds and make a "dinner date at home". It only takes 4 ingredients and it's a winner every time.

  • Lobster Rolls

    We haven't had them yet this summer and I knew it was going to be perfect for summer dinners on the patio This makes a big batch and can serve a crowd or keep in the fridge for a few dinners for your family.

  • Veggie Chicken Parmesan Zoodles

    Making dinner for one or the whole family, this meal comes together in about the amount of time it takes

  • Butterbeer Milkshake

    As usual, I had to do an at-home movie showing with a themed dinner with fun treats to celebrate.

  • Greek Tortellini Salad

    It makes a great lunch or dinner and it's great for any summer get-togethers you are having.

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