Drums……for eatin and keepin the beat

It’s football weekend and what a gorgeous weekend for it!   Nothing like beautiful weather, cooler temperatures, bands beating out the tunes to get you fired up, and food.  Man, that tailgating, munching, food.

This recipe is one you can change however your tastebuds (actually how hot or not) you like them.

I like mine hot and hubby not so hot.  So I may divide mine and alter the heat for us.

Baking these at home makes for an easy recipe for even a weeknight.

Taco Chicken Drummettes

1 1/2 lbs chicken drummettes (04 16 pieces)

1 (8-ounce) jar hot taco sauce (medium for you non-hotheads)

1 cup dry breadcrumbs

3 tablespoons taco seasoning mix (I shall be using my homemade taco seasoning mix)

Combine drummettes and taco sauce in a shallow dish; cover and chill 2 hours.   Combine breadcrumbs and seasoning mix in a shallow bowl.  Dredge drummettes in breadcrumb mixture, and place on a lightly greased baking sheet.  Bake at 375 degrees for 35 to 40 minutes.

Have a great weekend, get outside and enjoy this great weather, and I hope your team wins!

Soup’s on!

I love soup! I love to create new soup with what’s in season, or what’s left in the freezer/refrigerator.  I love other people’s suggestions for soup recipes.  I love to give the “soup mix in a jar” as gifts.  Did I say I love soup?   And who says soup is only for the fall and winter?   Although I find we eat more soup during the cold weather..why is that?  It was brought to my attention that we eat other foods “hot out of the oven” all year long so why not soup all during the year?  I totally agree.

So….to celebrate the changing of the leaves, the beautiful weekend coming, and the cooler weather (sorry about the cooler weather, Tracy!) of which I dearly love, I am giving away two (2) of these 7-quart gorgeous dutch ovens:

dutch oven

Great for a BIG pot of your favorite soup.  Or your BIG favorite roast with veggies.   OR whatever you want to put in it and make.  Use these on top of the stove or use these in the oven.  I chose red to go along with those changing leaves.  I hope you like the color.

Want a chance to win one of these two pots?   Just leave a comment and tell me your favorite soup you (or your family) like(s) to have on a chilly night (or day…or football watching afternoon…or well, I’ll stop for now).   And if you are so inclined to do so, share your recipe!    Two winners will be posted next Tuesday.

Enjoy your football weekend and I hope your team (if they are playing this weekend) wins.   But get out and enjoy this wonderful weather.

Grilled Taco Chicken

I haven’t made this in a while but will be making this again….and again….have you noticed I eat a lot of chicken?   Mainly cause it’s about the only meat i will eat.

This is a great marinade and basting sauce to use along with a leftover chicken that is good on salads.   Place in your marinade the night before, put in cooler and take to your next tailgate – grill and have at it.   Also, cut your chicken in cubes, marinade, put on skewers, and you have a great kabob!

Grilled Taco Chicken

4 skinless, boneless chicken breasts


2 Tbsp taco seasoning mix (and yes I will be using my homemade taco season mix – no store bought in my house!)

1 tsp dried oregano (can eliminate this if you use my homemade because it has it in there!)

2 Tbsp olive oil

1/2 cup salsa

1/2 tsp ground cumin (eliminate if you use my homemade taco season mix as mine has it in there)

Basting Sauce:

1/4 cup BBQ sauce (your favorite brand (but I will be using my homemade recipe – of course!)

2 Tbsp chili sauce

Mix the marinade together in a gallon zip lock bag and place the chicken breasts in with the marinade.  Mix well so that all the breasts are coated well.  Refrigerate at least 4 hours or overnight.

When ready to grill chicken, mix the basting sauce together.   Grill chicken, until just about done.   Baste with sauce on both sides, and finish grilling for a couple of minutes more.

Shaved chicken breast? You don’t say!

I found this at the grocery store (well, commissary)….


And I knew we could make SOMETHING out of it.  I also found shaved beef there.   And I knew we could make SOMETHING out of it, too.  And boy, did we!

This stuff is great!  It is uncooked chicken breast shaved thin and piled high for your imagination to run wild.  I told hubby to take some onions, bell peppers, and sautee with a bit of salt and pepper and about a Tsp of olive oil.  Remove them from the skillet.  Throw in the shaved chicken and some taco seasoning mix with a bit more olive oil and get that going.  It only takes a short minute or two to cook as it is shaved!   We served this over our salad for a taco salad with some salsa.  Man, was it good.  Hubby did his the same way but wants to make his as a philly cheese steak next time.

I had leftovers.  That means taco soup!   Throw the leftover chicken in a pot.  Throw some crushed tomatoes in the pot (or diced tomatoes if you want).  Throw some more taco seasoning mix in the pot.  (I like heat!).  Throw whatever vegetable in the pot – either some black beans, corn, whatever.  I threw some frozen okra in mine.  Man, was it good.  Let it simmer for a few minutes and have at it.

I hope I can find some more because we really enjoyed this.   If your supermarket doesn’t carry this, make them order it.   And go to the website for some great recipes.  But you can make your own up.  A great item for hoagies.

ALERT:   A give-a-way in relation to cooler weather is coming Thursday…….get your soup recipes ready!

Tailgating at Troy

Go Trojans!  It’s another football weekend – for another grandkiddo – we divide our time between all our grandkids’ activities and this Saturday it is Trojan Time.   Sister is coming in town for some time with me and to see another of her great nephews in their activities.

One of the things we will be serving, is Turkey Burgers….I don’t eat beef.  Oldest daughter found this somewhere out in cyberspace and they look yummy.   That won’t be all we will be serving, but that is my “all” that I am looking forward to.

Here’s the handy dandy recipe – I plan on having hubby make these up quite often on the grill at home.

Turkey Burgers

1 lb. ground turkey meat (preferably thigh meat)

1 medium red onion, finely chopped

1/2 cup fresh parsley, minced (or other fresh herbs if you would rather)

1 Tbsp garlic powder (or less if you wish)

1 tsp salt

1 tsp pepper


Mix ingredients together and form 4-6 patties.  They should look like this:

turkey burgers

Grill on medium heat for 7 minutes a side.  2 minutes before burgers are done, place a slice of cheese (optional) on each patty.  Serve hot.

Any herb or seasoning would be good in this burger.   What about my homemade taco seasoning mix?  Man!   Or a package of ranch dressing mix?   And what about some Italian seasoning herb mix?   There you go!

A very versatile recipe you can change up each time you make these.

Hope your team of your choice wins!   Have a great weekend.

Mississippi Roast and Pumpkins

What a great weekend!  Great football (well for some), great weather, and a to-do list done!  My kind of week-end.

I made a recipe for hubby that I have seen floating around all over pinterest and other places and decided this was the weekend.   I have not made him a good ole pot roast in forever.   And this one is so easy.  AND he loved it.  Win-win.  If you haven’t made this one, try it.   I can certainly attest, through hubby that it is one to make over and over.

Mississippi Roast

1 Chuck roast

1 pkg Hidden Valley Ranch dressing mix

1 pkg McCormick Au Jus Mix

1 stick butter

5 whole pepperocini peppers

Place Chuck roast in crock pot and sprinkle with the ranch dressing mix, then the Au Jux mix.  Place the stick of butter (uncut) on top of the roast, and place the pepperocini peppers around the butter (if one or two slide off, don’t worry).

DO NOT ADD WATER.   Cook on low for 7-8 hours.  Enjoy!

Each time hubby has eaten his, he comments how good this is.   Can’t get any easier than this.

While we were out running errands, I picked up this:

pumpkin wreath

(photo courtesy of Small town Gifts-the one I took had too many shadows in it)

And since it is fall, I want to give it to one of you to decorate your door with.   If you want to be in the drawing for this gorgeous pumpkin, (I got it from “Small Town Girls Gifts” who has a FB page and you can see all the great stuff they have.  Not a sales pitch but just a great place to get some great gifts)  just leave a comment and tell us what you did on the past beautiful weekend!   A winner will be selected and posted Wednesday.

Jalapeno Lime Chicken Salad

Heaven help me!  I can eat the whole bowl…..in one sitting!   And then some!  It is that good.   Do you remember the jalapeno Lime Slaw I posted?  No?  Well just get on over to the “salad” section and get that recipe – cause it is good by itself served with your burgers, bbq, fresh veggies, on top of your burgers, dogs, etc (I’ll stop now).  This was derived from that recipe without the slaw stuff.

Some people (and I won’t mention your name, Jeff) just don’t like mayonnaise – I can’t even imagine – and some are watching their calories/what they eat, so I thought that the “dressing” from the slaw recipe would make a great “chicken salad” dressing -and boys howdy did it.

To shorten the process, I purchased a roasted chicken, de-boned it, and chopped it up pretty fine.   Threw it in a bowl with everything else needed, and mixed.   This is all about your own taste as to how much of stuff.   You can purchase just the skinless boneless chicken breasts, roast/boil/grill (wouldn’t a seasoned grilled breast be good in this??), whichever you want.  Very versatile recipe.  Just make it if you want a different take on your chicken salad!

Jalapeno Lime Chicken Salad

You will need:


one whole roasted chicken, de-boned or 4-6 chicken breasts, cooked and chopped fine

1/2 purple onion, chopped (more or less depending on your taste of purple onion)

3-4 jalapeno peppers, chopped (seed or don’t, that’s your call as to how much heat you want – you know me – I’m leaving seeds in)

1/2 of a bunch (or more – that’s your call, too) of cilantro, rough chopped

zest of 2-3 limes (depends on how much salad you are making)

juice of 2-3 limes (again-depends on how much salad you make – I used juice of 3 limes for 1 whole chicken shredded and it probably could have used the juice of a 4th lime for my taste)

salt to taste

pepper to taste

Olive Oil – (I drizzle and mix as I go – you want enough to moisten but you don’t want it swimming in oil so this is depending on how moist your chicken is as to how much olive oil you will need)

Mix all together and enjoy!   We serve ours on a bed of shredded lettuce or you could stuff a tomato with it – slice you up some avocado and serve with it -if you are an avocado fan –  man, oh man – you could even add some cumin to the recipe if you want a more Mexican flavor to it but I like mine just like it is!   That lime flavor is a fresh flavor to this recipe along with the cilantro.Hope you like this version!

Football Friday is almost here –  and a new give-a-way is coming soon so get ready.  Its Fall, y’all, and soup time is just around the corner!

Breakfast Casseroles are a Girl’s Best Friend

Yes, it was the last Sunday of the month – and yes, we ate at Sunday School again.   I made a Mexican Breakfast Casserole and decided it need to be “kicked up a notch” so I used my taco seasoning mix.  I hope they are ok today! HA

This is so versatile – add, change, delete, do whatever you want.  Just make it – man, it smelled like we had a Mexican restaurant in to our class!  It smelled incredible.  And was so easy to make.   This can be put together the night before, bring out the next morning, let sit for about 20 minutes, and bake.

Try it with my homemade taco seasoning mix (recipe is in the sauce section).  It adds so much more flavor than the store bought kind you buy.

Mexican Breakfast Casserole

1 bag (shredded hash brown potatoes, thawed (either a 16-ounce or 20 ounce bag will work)

2 packages taco seasoning mix or about 3 Tbsp my homemade taco season mix

1 lb of either bulk turkey or pork breakfast sausage

1 medium onion, chopped

12 eggs

2 cups shredded cheddar cheese (I like to use sharp cheddar cheese)

1/4 cup milk

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups (from a 16 oz jar) Old El Paso Thick ‘n chunky Medium heat Salsa

Heat oven to 350 degrees.  Spray a 13×9 inch baking dish with cooking spray.

Place hash browns in a bowl with 1 Tbsp of taco seasoning mix.  Stir to combine well.  Pat the hash browns into bottom of dish.

Brown sausage and onion until sausage is cooked. I like to add about 1 tsp of taco seasoning to the sausage mix also to flavor all layers of this casserole so go ahead and throw in some in to this while cooking; drain.

Beat the dozen eggs, milk, salt, pepper, and another 1 1/2 Tbsp of taco seasoning mix in another bowl until well mixed.  Stir in sausage mixture and 1 1/2 cups salsa.   Slowly pour over hash browns in baking dish. Here it is before it is baked:


Bake uncovered for about 45 minutes, or until eggs are set in center.  This will start to set from outside to the middle so just start to watch after about 40 minutes.  Time varies with ovens.  Let stand about 10 minutes before cutting to serve.  And because I am an idiot (yes I admit it) i have no picture of it after it came out of the oven cooked, browned, and looking good.  So you will have to use your imagination and smell-o-vision.  But whatever you do, make this one.
Just ask the next door neighbor’s dog.  (I didn’t do it …. paw paw, shame on you!  I hope Aldo’s ok….he sure loved the stuff!)

Serving suggestions:   Additional salsa, Diced avocados, diced jalapenos, additional shredded cheese, sour cream.

Have a great Monday!