Category Archives: Recipes

Stuffed Peppers with Shredded Chicken Breast

Preheat oven to 400 degrees

Cut chicken into thin, shredded style pieces

Chop onions and mushrooms

Saute’ chicken on stove over medium heat with chicken broth until cooked through with salt and pepper

Add chopped mushrooms and onions and paprika

Add Monterey jack cheese, saute and stir until melted and veggies are soft

Meanwhile, cut peppers in half and clean out seeds

Place on baking sheet with parchment paper

Lay one piece of provolone in the bottom of the pepper

Scoop chicken mixture into each half of the bell pepper

Place piece of provolone cheese on top of each pepper half

Bake in oven until cheese is brown and bubbly

Servings – 4
Weight Watcher Points per Serving – 4

Fifty Shades of Chicken – A Parody in a Cookbook

” “Let me relax you,” he continues in a low voice.  “Take a deep breath, Chicken.  Think of a waterfall.”  He positions me on my back on a cutting mat, in a neutral position.  He grasps one of his many blades and traces a gentle line, drawing the tip toward the apex of my thighs, down there.  I feel vulnerable and eager as y legs loosen.  His expert hands to the rest. coaxing my legs wider, wider, until they slack and drop to the mat.  I am indecently splayed, yet so blissed out I scarcely register his fingers sliding into me, until I feel a deep clenching where he’s inserted half a lemon.  Ohhhhh. ”


If you haven’t figured it out by now, this is the chicken talking.  Talking about her handsome, rock hard bodied chef preparing her for his latest chicken recipe, Spread-Eagle Chicken.  I know you’re probably wondering, what the heck?!  Well, so am I!  This book arrived at the store, addressed to my name, and has me (actually all of us here) in stitches.


The hilariously written book has 157 pages of delicious looking chicken recipes ranging from “Popped-Cherry Pullet” to “Sexy Sliders”  I have a feeling that this will be a team effort cook book.  Something that Mike and I can use together to make supper, while reading the creative story of a man and his chicken and laughing until our sides hurt.  Or as in the case today, I laughed until I cried.  Did I mention that the man in this story has rock hard abs?  What I would do to be his chicken….  Ha ha.  Perhaps not, but it’s going to make for a good time in the kitchen!

Watch for updates on this blog, I’ll let you know just how delicious these recipes really are!




Product Review – Stufz Hamburger Meat Stuffer

We’ve got four kids and believe me, it’s hard to come up with meal ideas that please everyone.  When I saw my first Stufz Hamburger Meat Stuffer commercial, I just knew that I had to have it!  I waited until our store, Tri-County Lumber had it in the warehouse ($9.99)  and ordered it.  Last night, we put it to the test.
Usually when we make hamburgers, I figure out how much meat to buy using 1/3 lb. for each person.  I wasn’t sure if this contraption required more or less hamburger, so for 6 of us, I ordered 3lbs. just to be safe.
Laugh all you want, but the box didn’t come with instructions so we pulled up a YouTube video made by the inventor of Stufz and let him be our instructor.  He made it look so easy!  So now it was our turn.  Our family used everything from bacon bits, different cheeses, turkey and mushrooms.  The combinations are really endless.

Put your meat in the bottom portion of the Stufz and push down, wiggling the top around until the hamburger doesn't stick and open it up.  You'll have this large cavity just waiting to be stuffed with your favorite flavors.

Put your meat in the bottom portion of the Stufz and push down, wiggling the top around until the hamburger doesn’t stick and open it up. You’ll have this large cavity just waiting to be stuffed with your favorite flavors.


This burger has been stuffed with mushrooms, Swiss and Colby Jack cheese. It’s ready to be topped off!

After you put the top on, you'll have these awesome burgers, grill ready!  We marked our burgers with colored toothpicks so that everyone knew who's was who's.

After you put the top on, you’ll have these awesome burgers, grill ready! We marked our burgers with colored toothpicks so that everyone knew who’s was who’s.

Once everyone has stuffed their burgers, throw them on the grill and cook thoroughly.  You’re going to love the results!

Stufz Mushroom & Swiss

What surprised me the most, is that you actually don’t use much more meat than a normal burger.  We had left over meat so really, my 1/3lb. per person calculation was almost dead on.  We definitley give the Stufz a thumbs up.  Not only did it work, we had a lot of fun in the kitchen and the whole family got to participate.  The kids are already talking about the next time.  So order yours today!  Do It Best will ship to your local store for FREE!  If you’re in Jefferson, Trisha places orders every Monday and the truck arrives on Wednesday.  Give it a try!



Bacon Wrapped Chicken Breast

Whether you’re looking for an appetizer or something new and fun to eat with the kids, this one is sure to be a hit!

What you’ll need:

Three boneless chicken breasts
1 lb. Bacon (I like the meat counter stuff)
Italian Dressing
3/4 cup of brown sugar
2 tbsp. Chili Powder
Wooden toothpicks

Prep time (not including the marinade):  40 minutes
Cook time: 35 minutes

Soak the whole chicken breast in Italian dressing and marinate over night.  Then, the  following day….

Preheat oven to 350 degrees

Trim the fat and cut your chicken breast into cubes about one inch square 20141220_171032





Next, cut your bacon into three even length sections.





Prepare the rub mixture by combining 3/4 cup of tightly packed brown sugar with 2 tbsp. of Chili Powder.  Mix with a fork until the brown sugar crumbles are broken up and mixed well with the Chili Powder.

Next, wrap each piece of chicken with bacon and secure with a wooden toothpick.  Place into the mixture of brown sugar and Chili Powder and coat well.  It’s easier to put up to three or four at a time into the bowl so that you can completely cover the chicken and bacon.


I used a broiler pan for cooking.  First I put a layer of tin foil on the bottom section of the pan to catch all of the grease, then coated the cooking surface with a high quality cooking spray.  I used PAM Olive Oil.


Once this is done, place the chicken/bacon bites on the broiler pan with the bottom part of the toothpick in the drip slot, this will keep them upright and perfectly spaced out.






Place in oven and cook for 30-35 minutes, or until the bacon starts to get crispy.  You’re then ready to serve!  Enjoy!





Cookie Tip


When baking cookies, put a bath towel on the counter underneath your cooling racks.  Not only does it double for a hot pad, but when the cookie crumbs fall through the cooler, they land on the towel.  That way when you’re done, all you have to do is shake the towel out like a rug and crumb cleanup is done!

Crab Stuffed Mushroom Caps

This is an easy one!  Delicious and filling, you won’t need anything more than a salad to accompany these tasty guys.

What you’ll need:

Portabella mushroom caps

1 package of cream cheese

1 package of chunky imitation crab meat

Finely shredded cheddar cheese



What to do:

Preheat oven to 350 degrees.  Remove stems from your caps and set on a cookie sheet lined with tin foil.  Chop your crab meat.  I like using one of those “slap choppers” for this.  They work great.  Mix the meat in with the cream cheese.  Add onion and garlic to taste.  A small hand-held mixer works best.  Melt butter in the microwave.  Pour melted butter in each mushroom cap then fill with your crab mixture.  Top with cheese and bake until the cheese is bubbly and just starting to brown.  That’s it!  You’re done and clean up is a snap!


Bacon Wrapped Asparagus on the Grill

What you’ll need:
1 pound of asparagus

1/2lb slab bacon
Extra Virgin Olive Oil

What to do:

Snap asparagus stalks, rinse and pat dry. Lay flat and use brush all sides and ends with EVOO. Sprinkle with pepper. Count out spears and divide by four. Wrap each bundle with three strips of bacon, holding it in place with a toothpick. Grill on hot for about 12-15 minutes, turning over the bundle halfway. Cook until the bacon is done to your taste. ENJOY!

Boneless Chicken Thighs with Garlic Butter and Mushrooms

What you’ll need:
6 – Boneless Chicken Thighs
1/2 Cup Melted Salted Butter
Garlic to Taste
Parsley for Color
Paprika to Sprinkle
1 – Container of Baby Portobello Mushrooms, Cleaned and Sliced
6 – Sun Dried Tomatoes – Re-hydrated

What to do:
Thaw out chicken thighs.
Start oven on High Broil setting with oven rack in the middle.

Spray glass oven baking pan.  Place in chicken thighs.  Combine melted butter with garlic, parsley and pepper. Place sliced mushrooms over chicken then pour butter mixture over the mushrooms and chicken.  Sprinkle with Paprika.  Place one sun dried tomato half on each thigh.  Put in oven, uncovered until juices run clear on chicken breasts.  I also stirred in the mushrooms and tomatoes about 2/3’s the way through to keep them moist.  This assures that they are cooked thoroughly. (About 40 minutes)

Beer Burgers

What you’ll need:

2lbs of 80% ground beef
2 cloves of garlic, minced
2 tablespoon of parmesan cheese
1 tablespoon of minced onion, browned in 2 teaspoons of butter
1 tablespoon of worcestershire sauce
1/4 cup beer
1 egg
Lawry’s or any steak seasoning

Combine all ingredients in bowl.  Smash together with bare hands.  Form into a ball and place in fridge for 30 minutes.
Make hamburger pattes and wrap in bacon using a toothpick to hold on.  Sprinkle with Lawry’s or steak seasoning of your choice
Grill to your flavor

I topped mine with sauteed mushrooms and swiss cheese… They were AWESOME!


Bone in Ham ~ The easy way :-)

I own one of those 6qt crock pots… So that’s what I use 🙂

What you’ll need:

Bone in ham – Get it from the meat counter, not off the shelf.. Just make sure it will fit in the pot

Karo Syrup

Brown Sugar



What to do:
Pat dry your ham with a paper towel.  Rub butter onto the fatty side of the ham with a paper towel
Place in crock pot fatty side up
Put enough water in the bottom of the pot just to circle the ham.
Drizzle Karo Syrup over the top of the fatty part of the ham (already covered in butter)
Sprinkle brown sugar all over the Karo Syrup and butter
Turn the crock pot on low for 8-12 hours

This is pull apart, sweet awesome!