THE LINEUP:

• 1 lb ground chicken 
• 4 Tbsp oil, divided
• 4 green onions sliced thinly, divided into white and dark green parts
• 2 (or 6) cloves of garlic, minced
• 1 bag tri-color coleslaw mix
• 1/2 tsp cumin 
• 2 tsp chili powder 
• 1 tsp onion powder 
• 1/2 tsp crushed red pepper flakes 
• 1/2 tsp salt 
• 2 Tbsp soy sauce 
• 1 c cooked and rinsed black beans  (I used canned)
• 1 c corn kernels
• 2 c fresh spinach, chopped
• 1 red bell pepper, chopped
• 1 lime, halved

Garnish Ideas: 

• 1 avocado sliced
• green onions sliced, in addition to what's listed above
• tortilla strips
• cilantro, chopped

Cholula Crema:

• 1/4 c sour cream
• Cholula, to taste 
• 2 tsp water 
• pinch of salt
• sprinkle of pepper 

THE PLAYBOOK:
1.  Heat 2 tablespoons oil in skillet. Add chicken and cook, stirring occasionally, until browned on all sides. Transfer to plate.

2.  Heat other 2 teaspoons oil and add onion, garlic, bell pepper. Cook until onion becomes translucent (about 5 minutes).

3.  Add coleslaw mix, spinach, beans, soy sauce, corn, and seasoning. Cook until coleslaw is softened. Add chicken and stir well. Squeeze juice of 1/2 lime over and toss.

4.  Blend sour cream, water, and  Cholula sauce.  Drizzle that divine stuff alllllll over the bowl.  Top with sliced avocado, green tops of the onions, tortilla chips,  ol  ranch and avocado. Drizzle over. Top with remaining sliced avocado, tortilla strips, and sliced jalapenos if desired. Serve with more lime juice.  

SUGGESTED STAND-INS:

• Seasoning variation: Substitute 1 1/2 tablespoon taco seasoning for cumin, chili powder, onion powder, red pepper flakes, and salt in egg roll mixture.
• Vegetarian: Substitute chicken with plant-based chicken substitute, faux beef crumbles, or tofu. Can also be left out entirely.

​2/3 C rubbing alcohol
1/3 C aloe vera gel
1 tsp Coconut (Fractionated) Carrier Oil or vitamin E
5-10 drops essential oil of choice

In a small bowl or jar mix rubbing alcohol and aloe vera gel together. Then mix in coconut oil/vitamin E oil and essential oils.  Put the ingredients in a mason jar and shake it all up. Supah easy.
Pour into container of choice.  Old store bought containers work like a dream.  A little goes a long way.
So how do we cost compare to the store bought stuff?Rubbing alcohol: $0.67 (my 16oz bottle was $2)
Aloe vera gel: $0.66 (my 8oz bottle was also $2)
Coconut oil: $0.15
Essentail Oil: $0.41 for 5 drops lavender, 1 drop tea tree
Total Cost: $1.89
A bottle of hand cleanser at my local Walmart costs $3 before tax, so that’s at 37% savings. While the savings isn’t huge to make homemade hand sanitizer, I love knowing exactly what I put on my body.

I hope you use this recipe in good health. <3 <3 <3 

I have a confession.  This is the second time this week I have made this recipe!  I have a weakness, you see, for good soup...especially if it's French Onion soup.  Not just anything will do, though.  The best French Onion soup has this rich, velvety, and deeply smooth broth base that simply cannot be found in any other form.  Upon first taste, you might think it's just like any other soup you've tried, but then you take a second bite (or make a second batch) and instead decide there's much more to it than onions and broth.  French Onion soup has a taste to it that, when prepared properly, you can feel the warmth bubbling so far down in your tummy that you think it impossible to top!  

To achieve this, first you start with butter.  One stick of it, to be exact.  You fry that butter until it's all melty and brown.

Next, toss in your sliced onions.  You've gotta cook 'em for 20 minutes, covered, and every once in awhile give 'em a good stir so that they decide against sticking to the pan.  

Now, here's where the whole process of making French Onion soup becomes a chore, and you know what Tom Petty had to say about it:  The Waiting is the Hardest Part.  What makes this statement a true one is the fact that you put the pan in the oven with the lid ajar just a tad bit so that the onions turn brown.  AND! They must stay like this for an hour!!!  Wow, that's a LONG time, especially when there are onions on brown in the oven!  You will need to stir them at least once during this verylonghour in order to, again, prevent any of 'em from sticking!

Okay, so while the onions and the butter are mingling in the oven, you should turn your concentration to the gahlick.  Peel and chop 2 cloves.  The huger the cloves the better...as a rule of thumb, of course.  You'll be glad later that you OD'd on the garlic.  Trust me on this.  It imparts SUCH a great punch in this recipe.  I am so thankful for garlic!  

 After you have counted to 60 sixty times in a row or your timer tings, either way, you are gonna want to pull the pan out of the oven and give it a last big stir before adding the vinegar (or wine) and broths and Worcestershire sauce.  

So! 

Stir it up.  Add the wine or the vinegar, whichever method you choose.  Add the broths, the garlic, and the Worcestershire sauce.  Stir it up YET AGAIN and simmer for yet another really long time -- 45 minutes, to be exact.  

The end result at the 45-minute mark will leave you with a beautiful brown soup with beautiful and savory translucent onions throughout.  They are so helpless in this recipe, too, and not at all offensive as one might guess because onions usually are offensive.  Take comfort in the fact that the cooking process turns this pungent root vegetable from offensive and strong to defenseless and slightly sweet to make the very best recipe for you and your loved ones.  

Add a toasted hunk of crusty bread, some shredded Gruyere, and ladle this simple-yet-sophisticated soup over all.  Share some with your a'more for dinner this week to stay warm and toasty, and give yourself permission to make it twice in the same week if you are so inclined.  

​Bon appetite!  

Today is Christmas Day.  And wouldn't you know it?  It is unseasonably warm outside, almost in the 70s, which is insane for this time of year in Oklahoma. 

Anyway.  

One of my favorite restaurants in Bartlesville makes a delicious dish called Five Cheese Mac.  It's their house specialty.  It's macaroni and cheese with a little hotness, a little kick.  You can keep it sans the beef, pork, or seafood and just keep it real, if you want.  They actually let you choose and have a mean menu FULL of plates and bowls featuring uniquely twisted names for each variation of the dish.  For example, the Cluck & Squeal has chicken AND bacon in it, along with the usual and customary jalapenos.  The Hog Heaven Mac offers itself complete with pulled pork and bacon!  You can get it on a burger!  You can get it formed and fried into balls!  You can take it on the run and get it to go!  Heck, they even let you request they go easy on the jalapenos, can you imagine?!  All that spice mixed with the cheddar, though, makes it hard to burn your tongue on the fiery goodness.  What else is there to say other than this dish is perfect?  

Well, just like warm Oklahoma weather on Christmas Day, this is an insanely good slant on that dish that I soooo love from Painted Horse.  If you appreciate savory and sultry cast upon a beautiful blanket of white as much as I do, you should try your hand (and mouth!) at this.  It takes lots of stirring and standing at the stove, but the end result will have you singing your favorite Christmas song!  Yes, it's THAT good.  If I ever get an urge to cook a big holiday meal with my all family's faves, I believe I will add this mac & cheese dish to the spread.  Why not?  I mean in winter anyway, the more carbs, the better.  

Special thanks to Sandy Buck for sharing her recipe for Stovetop Mac & Cheese, which inspired me to make this spicy version!  Merry Christmas, Everyone!  

​I woke up sad today.  Grace had an earache last night and then this morning is sick, like sick sick, like barf-me-out sick.  So, we are home today licking our wounds and taking a moment to feel sorry for ourselves, me and her.  Sick day for her.  Mental Health day for me.

I prepared this casserole last night so I could just fire up the oven and bake it when I woke up this morning.  I put it in at 6:00, and before Molly and Griffin left out for the bus they were able to try it. Well, MOLLY tried it.  Griffin wouldn't even look at it, let alone sample a bite! Oh, well.  More for me thattaway.  Can I get an Amen?

1 lb bacon, cooked just until still floppy     ---(or)---        1 lb pork sausage (I didn't have sausage, but if i did and it had been the hot & spicy variety, I'd have sure used it!)
4 Everything bagels, cut into 1-inch chunks (appx 8 cups)
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
12 eggs
1-1/2 cups half & half  
1/2 tsp salt
1/4 tsp ground pepper
2 cups shredded sharp cheddar cheese ​

​1.  Spray 13 x 9 -inch baking dish with cooking spray.  Whatever you use, bacon or sausage, needs to be prepared first.  Do your thang.  I didn't have any bacon on hand but I DID have a package of Real Bacon chunks.  Worked like a charm and less work, too.  If you loathe grease, be sure and drain your sausage or your bacon!

2.  In your pre-greased baking dish, toss bacon/sausage, bagel cubes, green onions, and bell pepper until well mixed.  Set aside.  

​3.  In large bowl, beat eggs, half & half, salt, and pepper with whisk until well blended.  Stir in 1 cup of the cheese.  Pour evenly over bagel mixture in baking dish.  Cover with foil; refrigerate at least 4 hours, but no longer than 24 hours.  That's my time frame, and I think I'm sticking to it.  

4.  After casserole has spent hard time in  the fridge overnight or at least 4 hours, heat oven to 375*.  Uncover baking dish.  Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean.  Sprinkle with remaining 1 cup cheese.  Bake about 5 minutes longer, or until cheese is melted.  

5.  Let stand 10 minutes before serving.  Then, just when you think you simply can't stand it anymore, serve it up and eat it down!  Enjoy!  

​1.  Line three baking sheets with foil and grease the foil with 1 teaspoon of butter each.  Set aside.

2.  In a heavy large saucepan over medium heat, melt the stick of butter (or 1/2 cup).  Stir in sugars, cream, milk, corn syrup and salt.  Cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236* (soft ball stage), about 20 minutes.  

3.  Remove from heat.  Stir in pecans and vanilla.  Cool without stirring to 170*, about 20 minutes.  Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes.  Hang in there--short of spending time in the icebox, they're halfway ready to inhale or devour.  Your choice!

4.  Working quickly --QUICKLY, I said...Not that I know from experience or anything -- drop by rounded tablespoons onto prepared baking sheets.  

5.  Let stand until pralines are set and no longer glossy.  Refrigerate, baby!  Refrigerate 1 hour or until completely set.  Store in an airtight container in that same refrigerator!  

Don't be like Liz and eat 2 or 3 in one sitting.  These thangs are SWEET! I think they deserve a warning label so that nobody will get hurt or inflict serious injury while grooving on the taste!  

Enjoy your pralines, party people!  

Did I hear somebody say they have leftover Mississippi roast?  

Did somebody ELSE tell me they are watching carb intake?

And did anybody ever climb a lot of stairs and steps for a good meal, only to feel all breathless and victorious and triumphant and lightheaded?  Yeah, me neither.  But after trying this tonight, I cannot guarantee you that I wouldn't.  All the flavors will rilly make you want to box somebody or maybe even slap yo baby daddy!

Forgive me for being so dramatic.  But...at the very least, anyway...these are so good you'll probably want to get in line for seconds.  Yep, as in 'round II'...

4 bell peppers, halved and seeded                                    Black pepper
1 Tbsp vegetable oil                                                              2 cups leftover Mississippi Roast
1 large onion, sliced                                                               2 tsp Italian seasoning
16 oz cremini mushrooms, sliced                                        16 slices provolone cheese
Kosher salt                                                                              Parsley (definitely optional)

1.  Preheat oven to 325*.  Place peppers in a large baking dish and bake until tender, about 30 minutes.

2.  Meanwhile, in a large skillet over medium-high flame, heat oil.  Add onions and mushrooms and season with salt and pepper.  Cook until soft, 6 minutes.  Not 5...and certainly not 7.  Just 6 increments of 60 seconds.  Six!  Maybe put a lid on top and let it enjoy itself in the sauna for the mingling of fungi and pungent perfection.  Are you climbing those steps yet?

2.  Add leftover Mississippi roast and season with more salt and pepper.  Also, add the Italian seasoning riiiiiiiight here.  Cook the whole mess for about 3 minutes.  Note:  If you don't have any Mississippi roast on the ready, I have included the recipe variation below that calls for the real deal, sirloin steak​!  

3.  Add provolone to bottoms of baked peppers and top with steak mixture.  Top with another piece of provolone and broil until golden, about 3 minutes.  Trust me, three's company when it comes time to achieve the perfect cheesy bubble-up atop this dish!  Heck, don't worry about the calories -- we can burn those off later.  

4.  Garnish with parsley before serving.  If you feel that's just one more thing to get caught in your teeth, just forget it, because it's fine without the parsley.  :) 

5.  This picture does this masterpiece meal absolutely NO justice.  Photographing food before you throat punch it and eat it is HARD, y'all...Congratulations on your prize, too.  What could be better than a trophy plate fit for champions?  

Enjoy!!  

4 bell peppers, halved                                                            Black pepper
1 Tbsp vegetable oil                                                                 1-1/2 lb sirloin steak, thinly sliced
1 large onion, sliced                                                                 2 tsp Italian seasoning
16 oz. Cremini mushrooms, sliced                                         16 slices provolone cheese
Kosher salt                                                                                 Parsley (still optional)

1.  Preheat oven to 325*.  Place peppers in a large baking dish and bake until tender, approximately 30 minutes.

2.  Meanwhile, in a large skillet over medium-high heat, heat oil.  Add onions and mushrooms.  Season with salt and pepper.  Cook until soft, 6 minutes.  Add steak and season with more salt and pepper.  Cook, stirring occasionally, 3 minutes.  Stir in Italian seasoning.

3.  Add provolone to bottoms of baked peppers and top with steak mixture.  Top with another slice of provolone and broil until golden, 3 minutes.

4.  Bon appetite!  :)  

Simple ingrdients and minimal time invested in a meal that tastes so good it'll send you spinning off your axis (axes?!) is the epitome of this picture.  If you looked up the phrase "Simple and Good" in your circa 1987 World Book Encyclopedia, this picture and this simple-yet-exact recipe would be sitting on the page there, just staring you right back in the face!  

I did add one last ingredient after tasting the beef, though.  In the mood for comfort food, I decided I needed more of a gravy consistency so I decided to take action.  I like to call it a bonus ingredient because it makes something already good even better.  

THE RECIPE:
1.  Gitchurself a roast, right? Then sprinkle a package of Ranch dressing mix over it.

2.  Then, sprinkle a package of beef au jus mix over THAT.

3.  Then, you’re gonna put like half a jar of pepperoncinis on top of all of it.

4.  Finish it up with 1/4 cup butter cut up into cute little “pats” and place them strategically over the top of the whole mess.

5.  Cook on low all night like me, or maybe 5 hours full throttle.  When the beef is ready, shred it up if you wanna. 

6.  Now, here's where that bonus ingredient comes into play for this whole thing.  I added one package of brown gravy mix and stirred it up and around and upside down until it turned into a delicious, almost chunky-sauced consistency.  I served mine up over baby red mashed potatoes with a side of green beans for a filling, comfortable meal.  

7.  Don't be a nitwit like me and forget the beets, though.  A friend pointed out last night, "Where's the beets?"  So, yes.  I forgot the beets last night.  But trust me, never again. Never!!  

Don't be like me and forget your pretty red beets on the side.  They're my bonus side dish, beets.  And, had I not forgotten to add mine to my plate last night, that bonus ingredient would have made a wonderful meal...even better.  

Bon appetite!  You are what you eat!   Enjoy!  :) 

1.  Heat oven to 375*F.  Grease and flour 15x10 -inch jelly roll pan.  I used my Pampered Chef stoneware bar pan tonight and it worked mahhhvelously, dahling.  In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in mashed bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts. 

​2.  Spread batter evenly into pan.    

3.  Bake 20 to 25 minutes, or until golden brown.  A knife inserted in the middle should come out clean!  Park your pan somewhere out of the way and out of reach of children...the stoneware that I bake in holds its heat forever and a day...and burns and skin wounds don't exactly pair well with dessert.  After all, desserts are happy!  Anything requiring burn gel or skin grafts, not so much!  

4.  In the meanwhile, you'll wanna take this opportunity to stir up the frosting.  Heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown color and remove from heat immediately.  

5.  Add powdered sugar, vanilla extract, and milk.  Whisk together until smooth (it should be thicker than a glaze, but thinner than frosting).  Using an offset spatula, spread the gooey brown butter mess over the warm bars.  I promise, the frosting will be easier to spread while the bars are still warm, so go for it!  

I ran out of vanilla extract about halfway through this recipe today, so I had to be resourceful and use what I had on hand to create that "vanilla" vibe.  I used International Delight Southern Butter Pecan coffee creamer and a tad bit extra milk to make the balance a little better!  I truly DID use my imagination today, and I'm pleased to report that the end result was a FINE one!  

Why, just LOOK at that texture!  Those nuts!  That mysteriously squiggly brown fiber that runs through a banana that we all may question but would never bring it up to grandma or whomever else you felt compelled to ask. Don't worry about asking questions...I mean, questions will only defy any explanation.  Don't waste your time with questions --just eat it!  

​Anytime you please, and please save me one...