Mini Strawberry Pies

My friend LOVES strawberry pie, and so I wanted to make her one.  I found this delicious and easy recipe at Brown Eyed Baker for a full pie, & thought: “How fun to make individual sized pies!!” And thus, the pie was born.

Make the dough as directed in the recipe, and after rolling it out, use a 4.5″ round cookie cutter (I think one with scallops would be adorable!)  Or do what I did and find a bowl that cuts the right size and use it.  Ha Ha.

After cutting out the circles, I roll them into a log to move them to the back side of a muffin tin.  They roll over it so nicely.  You don’t have to prep the muffin tin or anything, just make sure it’s clean.

Bake them for 10-12 minutes or until you get a perfect golden crust.

Remove them from the tin while they are still warm and place to them on a rack to cool.

While they are cooling, make your filling. I ended up having to quarter all of the berries.  Unless you can find really small berries, they just don’t work in this small shell if they’re whole.

I just HAD to try using a mini muffin tin pan – and placing one whole strawberry inside for a bite sized pie.


And I think they turned out pretty great…

Okay, back to it.  If you put the wide end down, you will be able to make the pie look nice while hiding the cut sides.

**Just a note – After assembling, I chilled them in the fridge for about an hour.  I left one overnight.  It was soggy the next day.  So – don’t make the filling until the day you will be serving them.  I topped them with whipped cream just before serving.

And they turned out so cute!  I think you could use the same recipe and instead of strawberries, use raspberries, blueberries, all things small would be adorable.  What kind will you make?



Cajun Fish Tacos

For the printable recipe click HERE

I love these tacos for several reasons:

1. They’re delicious

2. They’re healthy

3. Fish thaws quickly – which means – I can make this dinner in under 20 minutes, including thawing time!



Minty Frozen Lemonade


This drink is perfect on a hot day.  You can use any brand of lemonade: homemade or storebought.  I used the country time powder, because it’s what we had at the time…

To Make:

Fill blender halfway with lemonade

Add 3-4 mint leaves (I used spearmint)

Add ice if you want it frozen, if you just want a refreshing drink, no ice.

Blend until smooth & pour into a glass.

Ahh…so good.  Mint is also good for your digestive system…that’s a perk!



Poppyseed Pasta Salad

This is a crowd pleaser…pure and simple.  In fact – I’ve never met someone that didn’t like it.  It’s a great potluck dish – or a nice light summer dinner.  And it’s easy.  REALLY easy! Literally done in the time it takes to cook the pasta kind of easy.

1 package bow tie pasta, prepared

2 cups seedless red grapes, halved

2 cups shredded chicken

**Tip:  I like to use a rotisserie chicken for this…the meat is flavorful and tender.  But in a pinch I will use 2 cans shredded chicken.

1 jar Brianna’s poppyseed dressing (I’ve tried other brands, this one’s the best)

1 cup cashews or pistachios, roughly chopped

**When I got this recipe from my friend, she uses cashew pieces.  I made it once and only had pistachios on hand.  I crushed them up and used them.  I prefer the pistachios, my husband prefers the cashews.  Again, personal preference.  But, just before serving, sprinkle nut of choice on top and enjoy!

*Note: If you are taking this to a potluck – you may want to leave the nuts on the side – in case of allergies.

You can mix it all together immediately and serve it hot – or hold off on the dressing until you’ve refrigerated the ingredients together until the pasta and chicken have cooled.  I like it hot, my hubby likes it cold.  Try it both ways and see what you think…



Firehouse Chicken

My dear ol’ dad is a firefighter, and he’s learned some really delicious recipes over the years…this one’s my favorite!  He call’s it Mulecott chicken…because that’s the name of the firefighter that made it for him.  Whatever you call it – it’s really delicious and easy to make for a crowd…(like a station full of hungry firefighters)

Here’s what you’ll need to make 8 servings:

8 Boneless skinless chicken breasts, pounded so they cook evenly

Course Sea Salt

2 cans Gingerale or 7-up


cilantro, 1 bunch

6 strips of bacon, cooked and crumbled (in a pinch you can use pre-packaged real bacon pieces)

2 cups colby jack cheese, shredded

4 jalapeno’s

2 roma tomatoes, diced

2 avacados, diced

sour cream

Here’s how you make it:

Step 1:

3 hours ahead: Arrange chicken in a casserole dish & sprinkle liberally with coarse sea salt

Step 2:

Pour gingerale or 7-up over chicken to cover.  It will bubble a lot – so go slow…

Step 3:

Cover with plastic wrap & refrigerate.

I do steps 1-3 everytime I’m going to grill chicken.  The salt helps the chicken absorb the liquid and the carbonation in the soda helps break down the proteins to make the meat amazingly tender.

**Tip:  If you substitute soy sauce for the salt – you can grill the chicken as is and it’s delicious!

1 Hour Before:

Step 4: Remove chicken from the fridge and drain off the liquid.

Step 5: Sprinkle liberally with paprika & cilantro

Step 6: Cover with tinfoil and bake at 400 for 45 minutes.

**Tip:  Steps 1-6 can be done in advance – even up to a day ahead.

Just Before Serving:

Fire up the grill!!

**Tip: I place my jalapenos on the grill while it’s heating up to fire roast them.

When they’re ready – they should look nice and plump and charred – like this:

**Tip: you could use canned jalapenos to save time, but you’ll miss out on a lot of flavor!

Dice the jalapenos and mix in a bowl with the cheese and the bacon crumbles.

Place the chicken on the grill and top with the jalapeno mixture.

Close the lid and let the cheese melt & the flavors meld.

To Serve: I set out bowls containing:

Diced Tomatoes (can use canned, flavor is best with fresh)

Diced Avacado (can use store bought guacamole, but again, better fresh!)

Fresh cilantro leaves

Sour Cream ( I put mine in a squeeze bottle for easy application)

Top with your favorites and enjoy!  This is perfect with corn on the cob!

**Timing Hint: After removing chicken from the oven, lower the temperature to 350 and place corn in husks into oven.  They will be perfect in 30 minutes, about the same time as the chicken!



Delicious, Dinner Will Be…

I have funny kids.  Not just slightly funny…we’re talking over the top, imaginative, where-the-heck-do-they-come-up-with-this-stuff funny.  This was the dinner conversation between Origami Yoda & Darth Paper that my kids had just finished making: (you can get the instructions HERE)

And then my 5 year old piped in with what R2D2 had to say:

While I was cracking up at them – I decided that maybe I need to start adding some food to the blog!  So – here it is Cabbage Spaghetti Sounds wierd, I know.  But it’s actually really good!  It’s modified a little from a recipe I got from Martha Stewart Living.

I usually make it when I’ve got cabbage leftover from making Fish Tacos (last night’s fare…)  I hesitated, because there’s no meat, and I’m a meat kinda girl.  I need sustenance!  But I had cabbage, decided to try it and we love it.  My hubby, the kiddos, all of us. It’s meatless, but delicious.

Here’s the recipe.  If you click on the image it will take you to the box where you can download it: