• Sheet Pan Mac and Cheese

    The creaminess of the mac and cheese coupled with the crispy breadcrumb topping is so delicious!

    Recipe adapted from Damn Delicious


    • 1 lb. large elbow macaroni
    • 4 TBSP unsalted butter
    • 2 cloves garlic, minced
    • 1 medium shallot, minced
    • 1/4 c. all-purpose flour
    • 1 tsp. smoked paprika
    • 2 c. whole milk
    • 1 c. heavy cream
    • 2 tsp. Dijon mustard
    • Kosher salt and freshly ground black pepper, to taste
    • 16 oz. extra-sharp cheddar cheese, grated
    • 1/2 c. freshly grated Parmesan
    • 1 c. Italian Panko breadcrumbs


    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler. Lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
    3. Melt butter in a large skillet over medium high heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
    4. Whisk in flour and smoked paprika until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon until slightly thickened, about 3-4 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
    5. Remove from heat. Stir in 2 1/2 cups cheddar cheese, Parmesan and pasta until well combined; season with salt and pepper, to taste.
    6. In a small bowl, combine Panko and remaining cheddar cheese.
    7. Spread pasta mixture into the prepared sheet pan; sprinkle with Panko mixture.
    8. Place into oven and broil, rotating the sheet pan a few times, until golden brown and crispy, about 5-6 minutes.
    9. Serve immediately.

    Sheet Pan Mac and Cheese:

  • Cajun Alfredo Pasta

    Pasta Ingredients:

    • 16 oz. fettuccine/linguine noodles (reserve 1/3 pasta water)
    • 1 TBSP Olive oil
    • 1 red bell pepper, thinly sliced
    • 1 yellow or orange bell pepper, thinly sliced
    • 1/2 large red onion, sliced
    • 1 tsp. Cajun seasoning

    Cajun Alfredo Sauce Ingredients:

    • 1 jar of sundried tomatoes, julienned or chopped
    • 4-6 garlic cloves, minced
    • 2 TBSP all-purpose flour
    • 2 c. low sodium chicken broth
    • 1 1/2 c. milk
    • 1 TBSP cornstarch
    • 1 TBSP tomato paste
    • 2-3 tsp. Cajun seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 2 oz. 1/3 less fat cream cheese, cubed
    • 3/4 c. freshly grated Parmesan + more for topping
    • Juice of a lime


    1. Prepare pasta according to box.
    2. Peppers: Heat 1 TBSP olive oil over medium high heat. Add peppers, onions and 1/2 teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
    3. Cajun Alfredo Sauce: To the hot skillet, add the entire jar (plus oil) of sundried tomatoes and garlic. Saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
    4. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, 2-3 tsp. of Cajun seasoning (or more to taste), salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
    5. Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Add pasta, peppers and toss evenly to coat, adding desired amount of reserved pasta water a little at a time to reach desired consistency.
    6. Mix in juice of 1 lime and top with parmesan cheese.

    Cajun Alfredo Pasta:

  • Honey Mustard Pretzel Chicken

    This honey mustard pretzel chicken is so very good.

    Chicken Ingredients:

    • 1/4 c. Dijon mustard
    • 1/4 c. sour cream
    • 2 TBSP honey
    • 2 lb. boneless chicken tenders
    • 2 c. finely crushed salted pretzel twists
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. smoked paprika + more
    • 1 tsp. black pepper
    • extra virgin olive oil for drizzling

    Kickin’ Honey Sauce Ingredients:

    • 1/4 c. honey
    • 3 TBSP. butter
    • 1/2 tsp. chili powder
    • 1/2 tsp. smoked paprika
    • kosher salt


    1. In a bowl, whisk together the mustard, sour cream, and honey. Add the chicken and toss well to coat.

    2. Preheat the oven to 425F. Line a baking sheet with parchment or foil and place a roasting rack on top. Generously spray with cooking spray.

    3. Add the pretzel crumbs, garlic powder, onion powder, paprika and a pinch of pepper to a medium sized bowl. Stir to combine.

    4. Remove each piece of chicken from the honey mustard, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly drizzle the chicken with olive oil and sprinkle additional smoked paprika on top of chicken. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.

    5. Meanwhile, make the kickin’ honey sauce: Melt together the honey, butter, chili powder, paprika, and a pinch of salt. 

    6. Serve the chicken with spicy honey sauce for dipping.

    Honey Mustard Pretzel Chicken:

  • Cheesy Green Chile Smothered Chicken Burritos

    Recipe adapted from Carlsbad Cravings.

    Burrito Ingredients:

    • I recipe of Mexican Chicken.
    • 4-6 large flour tortillas
    • 1 c. shredded cheddar cheese

    Cheesy Green Chili Sauce Ingredients:

    • 2 TBSP olive oil
    • 1 TBSP butter
    • 3 TBSP flour
    • 2 c. chicken broth, warmed
    • 1/2 tsp. cumin
    • 1/4-1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. sour cream
    • 1/2 4 oz. can mild chopped green chilies, or more to taste
    • 1 1/2 c. shredded sharp cheddar cheese


    1. Prepare Mexican chicken per recipe and drain the excess liquid.
    2. For each tortilla add 1/2 c. (or more) of the Mexican chicken and desired amount of cheese, and roll the tortillas up.
    3. Toast the burritos on a skillet.
    4. Prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream.
    5. Top burritos with sauce.

    Cheesy Green Chili Smothered Chicken Burritos:

  • Mexican Chicken (For Burritos)

    This chicken is so flavorful. It’s definitely the go to for burrito and enchilada filling.

    Recipe from Carlsbad Cravings.


    • 2 lb. chicken breasts
    • 1 TBSP olive oil
    • 1/2 c. medium salsa
    • 3-4 TBSP brown sugar
    • 1 4 oz. can mild diced green chilies
    • 1 14.5 oz. can fire roasted diced tomatoes, drained
    • 1 TBSP chili powder
    • 1 1/2 tsp. salt
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1/2 tsp. smoked paprika
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2 tsp. ground chipotle chili powder
    • 1 tsp. liquid smoke


    1. Mix salsa through liquid smoke in crockpot. Rub chicken with olive oil and add to crockpot, and spoon some of the sauce over the breasts.
    2. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
    3. Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining). Return shredded chicken and let cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid.

    Chicken Burrito Filling:

  • Italian Vinaigrette

    Seriously the best Italian Vinaigrette!


    • 3/4 c. red wine vinegar
    • 1 c. of vegetable oil
    • 1/4 tsp. onion powder
    • 1 tsp. garlic powder
    • 3/4 tsp. salt
    • 1/4 tsp. black pepper
    • 1 TBSP dried parsley
    • 1 tsp. dried mustard
    • 1/2 tsp. dried basil
    • 1/2 tsp. dried oregano
    • 2 tsp. sugar


    1. Combine ingredients in a large jar with tight lid. Shake well.
    2. If you want creamy Italian, add 1/2 c. mayonnaise.

    Italian Vinaigrette:

  • 7 Up Biscuits

    Easy and delicious biscuits!


    • 2 c. Bisquick
    • 1/2 c. sour cream
    • 1/2 c. 7 Up
    • 1/4 c. melted butter


    1. Preheat oven to 450F.
    2. In a medium bowl add the Bisquick and cut the sour cream into the Bisquick; then add the 7 Up. Note: This makes a very soft dough.
    3. Sprinkle additional Bisquick on the counter or a cutting board and pat the dough out in the same size/shape as the baking dish you are using. Cut the biscuits into squares (optional).
    4. Melt the butter and pour the melted butter into a 9×9 baking dish. Place biscuits on top of the butter (biscuits will be touching), and bake for 15 minutes, or until golden brown.

    7 Up Biscuits:

  • Tomato Soup (Tortellini)

    Turn basic canned tomato soup into delicious tomato soup. Add tortellini if you want or leave that out. Tastes great with grilled cheese.


    • 21 oz. condensed tomato soup (I use 1 large family size can)
    • 1-2 c. water
    • 1 c. milk or half and half
    • 1 tsp. Italian seasoning
    • 1/2 tsp. garlic powder
    • 9-16 oz. package cheese tortellini (optional)
    • Salt and pepper to taste
    • Parmesan cheese and basil (optional)


    1. In large pot, warm the tomato soup, water and milk or half and half over medium-heat. Add in all of the seasonings and simmer on low for 10 minutes.
    2. Then add in tortellini and simmer another 10 minutes, or until cooked and tender.
    3. Ladle the soup into bowls and add parmesan cheese and basil if desired. Enjoy while warm!

    Tomato Soup (Tortellini):