Stuffed Shells and Some Shenanigans

Hey guys! It is so weird not typing out a new blog every day or so. The kitchen is coming together! The floor and most of the electrical is done! It looks so amazing!


This week the hubby is putting up some drywall and doing some other odds and ends to prepare for the cabinets to be put in next week. He has a few little helpers who have loved helping out here and there.



As for food, we have been going out, getting take-out, using the toaster oven and microwave, and actually have been cooking at a neighbor’s house a few times a week. I miss having my kitchen, but it will be worth it in the end.

Made some lamb for the girls last night…




Made some stuffed shells for the family a few days ago. They turned out delicious! I will be making them again, but maybe adding sausage or doing a vegetarian version.

Stuffed Shells –

1 container of Jumbo Shells
1 pound ground beef
1 onion chopped
1 container of mushrooms, sliced
1 large bag of Italian Cheese Blend Shredded Cheese
2 containers of pasta sauce


Cook your shells in a big pot of salted water. Let cool.
Brown your meat, onions, and mushrooms. Salt and pepper liberally. Let cool.
Stuff the shells with the meat and veggies. Cover with sauce and cheese.
Bake at 350 for 25-30 minutes.


Today we went to lunch at a yummy Dim Sum place. Katie loved it! Becca was not sold on it but loved practicing with her chop sticks!

Family Birthday Dinner

Last week was my birthday. The hubby and I went out to a fancy dinner and my parents babysat the girls. Last night we all went out for my family birthday dinner. We went to Red Lobster, which is a favorite by all. Mostly me who can eat seafood and cheese biscuits everyday of the week if given the chance.  Eating leftovers and who knows what else the rest of the week =)

No Kitchen Week 3… borrowed kitchen…old standbys and Chicken Cordon Bleu

Hey guys! Hope you are having a great weekend! This week was another week with no kitchen. Thanks to my awesome neighbors, we were able to use their kitchen a few times this week.

Chicken Pesto Pasta


Beef and Bean Burritos


Tonight was a new delicious dish…

Chicken Cordon Bleu


4 chicken breasts sliced in half and pounded thin
8 slices of good quality thinly sliced ham
8 slices Swiss cheese
salt and pepper to taste
1 cup flour
1 cup panko bread crumbs
1 egg beaten


Preheat oven to 375.
Place slices of cheese and ham to fit on chicken breast.
One at a time, roll up and dredge in flour, egg, breadcrumbs.
Place in a shallow dish and cook for 25 -30 minutes or until the breadcrumbs turn a golden brown.


No Kitchen Week 2

Hey guys! This past week we pretty much finished our demolition. This coming week it is electrical and setting up for the floor to be put in.

Here are some of the yummy bites I have had this week.
Chinese- Shrimp and broccoli with panfried potstickers

Indian food- Paneer Makhani, meat and veggie pakoras and samosas, and cheese Naan, and Daal soup.

My birthday dinner!!! (The Optomist)

Cocktails  Octopus
OFried Oysters
Duck Fat Poached Swordfish with Short Ribs
  Pan Seared Tilapia


Brunch this morning- French Toast, Eggs Benedict, and Bacon

7 days with no kitchen…

For a few days I had an easily accessible toaster oven and microwave. We ate lots of these…


French Toast Sticks

french toast sticks

Mommy Corn Dogs

veggie corn dogsLittle girl and Daddy corn dogs
corn dogs

My personal favorites are Kix, Corn Flakes, Life, and anything with the CAP’N.


With TONS of salt and mustard!

We also ate out a couple of nights. This is my tilapia salad and lemon chicken soup from a local Greek place.


This weekend was;  a Chick-fil-A chicken biscuit (at a 9 am playoff game), veggie grilled cheese from Five Guys (on the way to a 1 pm playoff game), Taco Mac wings and fries (right before Trick-or Treating),  fried green tomatoes and crab cake (brunch with my girls at Another Broken Egg cafe), cheese and crackers, and 2 slices of pineapple pizza and 2 cheese bread sticks (Pizza Hut). Oh, and I may have eaten some Halloween candy ;)

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon

Happy Thursday! This week has been LONG, so I am very happy that tomorrow is FRIDAY!!!!

Becca had cheer practice and a party tonight, so Katie and I hung out and did lots of reading and math. Then I cooked up this fast dinner with random leftovers and odds and ends from the fridge.I was going to make a frittata, but Katie said she wanted runny eggs, which either means my runny scrambled eggs (totally cooked, just low and slow with butter and a splash of cream) or my sunny side up eggs.

I told her I would make cheesy runny eggs with bacon, mushrooms, and potatoes. She said, “You can do that?” Yes, I can!  I even let her help scramble the eggs and tear some tarragon =) We both gobbled it up and earned a spot in the clean plate club! I hope this inspires you to get in your kitchen and have a little fun!

Soft Eggs with Mushrooms, Potatoes, Bacon, Feta, and Tarragon with Garlic Toast


4 slices bacon, cooked and chopped
6 eggs, scrambled
1 small container mushrooms, sliced
2 red potatoes, chopped in small even pieces
about 1/2 a container of feta cheese
one handful of tarragon, finely chopped or kid shredded =)
3 tablespoons butter
salt and pepper to taste
4 pieces toast (left over garlic bread for us)


Cook your bacon in a hot pan. Take out and chop once cooled.
Turn down the pan to a medium heat. Cook your potatoes and mushrooms in the bacon grease and one tablespoon of olive oil, about 10 minutes, stirring occasionally.
Turn down heat to low. Add in your scrambled eggs, bacon, butter, tarragon, and feta. Stir frequently for about 10 minutes until it just all comes together. Eggs will look loose but they are fully cooked.

Enjoy with some buttered toast. If you happen to have some leftover garlic bread, like me, that would be even better!


Bacon Wrapped Pork Meatloaf

Hello all! So last night I was all set to make my normal meatloaf recipe but wrapped in bacon. Then I went to unwrap my beef and it was spoiled! Boo! Well, I wasn’t going to let a little spoiled meat get the best of me, so I trashed it and decided to wing it. I found a package of chicken sausage, so I decided to grind that up with a red pepper and an onion. It turned out really good, but I think it was too big of a change for my family. They said it was good and ate it, but they love my original meatloaf recipe and said they were missing the beef. I loved the change and except the bacon wrapping, it was lighter with the chicken sausage and veggies added.

Bacon Wrapped Pork Meatloaf


1 small red bell pepper, chopped
1/2 large onion, chopped
1 garlic clove
1 tablespoon extra-virgin olive oil
1 1/2 pounds ground chicken sausage
1/2 pound ground mild Italian sausage
1/2 cup bread crumbs
2 large eggs
1 1/2 teaspoons salt
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
8 strips of bacon


Preheat the oven to 375 degrees.
Place the red bell pepper, onion, and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes.

In a large mixing bowl, combine the vegetables, sausage, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Spray the bottom of a baking dish and place on strips of bacon on bottom with sides sticking out. Using your hands, form the meat it into a loaf. Place it on top of the bacon in the pan. Wrap the strips around the top. Add more on top or sides if needed. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
Pour off the melted fat, slice the meat loaf and serve.

Funny story—-I put it on a sheet pan with aluminum foil. The bacon grease set a small fire in my oven. Use a baking dish ;)