EASY PEASY BBQ!!!

Ok! I have to start out this post by letting everyone know, I have NOT THE SLIGHTEST clue how to Bar-B-Que!!!   I have watched and flipped a few burgers to help my dad, but I seriously am so proud of myself this weekend. It was my dad's Birthday and I took over the grill, so that he could relax!  A co-worker had brought in left over kabobs last week, and I was way jealous!  I figured, it couldn't be that hard!  and I was so right!

I set off to the store! I picked up some chicken breasts, shrimp, onions, bell peppers, cherry tomatoes, and pineapple! (feel free to add any fruit or veggies you and your family love!)
Note: I decided to do the chicken and shrimp on different skeweres, since the chicken takes a little longer to cook.
I marinated the chicken and shrimp in a red pepper sauce!  It was a hit! and even better; I found it at Big Lots for only $2.00!
While the meat is marinating, also soak the skewer sticks in water (this keeps them from burning).
Then cut all your produce in to chunks
Thread the skewers and throw them on the grill and turn skewers occasionally.
The Chicken ones take about 10-15 minutes as the shrimp only took about 7-10!
I did not do this, but a friend told me for next time to line the grill with aluminum foil, to keep track of any pieces that fall off!   I only lost one onion in the grill! haha not bad!

Happy BBQing and Happy SUMMER!!!  whooo hoo it has finally arrived!

My Amazing MasterPiece!

Chicken Enchilada Spaghetti

AMAZING!  It really sounded like an odd combination, but it was surprisingly super delicious!!!

Original Recipe! - Her site has AMAZING ideas!
(Below is my tweaked version)
Chicken Enchilada Spaghetti
1 tablespoon olive oil
1/2 onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
2 garlic cloves, minced or pressed
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
2 boneless, skinless chicken breasts, cooked and shredded
1/2 pound of dry whole wheat spaghetti
1 10-ounce can of green enchilada sauce
3/4 cup freshly grated sharp cheddar cheese
cilantro for topping (optional)
Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Easy! Deviled Eggs

This weekend was Easter, and it was my first attempt at making a snack to bring to the In-laws!  I chose to attemp deviled eggs! I am so far from being domesticated lol, but this recipe made me look like a Pro! Better yet, it was soooo yummy too!
Classic Deviled Eggs on the Food Network

Spinach Lunch wraps!

A friend at work had the best creation for a yummy healthy lunch, I’m so glad she shared this with me! All it consists of is spinach tortillas, deli meat, cheese, cream cheese (I use vegetable garden or chives) and spinach leaves.  Basically pile on as much of the toppings as you want onto the tortilla and roll!  It is insanely delicious and very healthy!  Another plus is one wrap fills me right up!

How to Organize all your Online Recipes!

As many of us search the web for recipes in order to prepare delicious meals, we end up with so many online recipes!  What do we do with them all??  I have discovered an awesome idea that works for me, saves paper, and is clutter free! I use Microsoft OneNote. This allows you to make a digital notebook. On the left you have the name of the notebook, you may have more than one notebook. I currently only have one recipe notebook. On the top panel you have your categories (i.e. main dish, soups, salad, breakfast, etc). Then on the right you have each individual recipe under each section.
Two things that have won me over with this method is:
1- When you copy and paste a recipe, it automatically adds the web address where you got the recipe from, so if you need a quick reference you just click on the link and it sends you to the page.
2- If you so happen to make a dish, and it doesn't quite taste as good as you thought it would,you can simply delete that recipe!  No more clutter!