Here is another easy to throw together recipe that has been highly requested from my IG framily! It is really really good y’all! Also it was perfect timing for the SNOW (yes I said snow) and cold weather that recently hit Houston. You know we got to take advantage of it while we can because we’ll be in shorts and flip flops next week!!!
Package of Diced Hashbrown Potatoes (I found these easier to work with than the shredded)
8 oz of Cream Cheese (take out the night before so it can be room temperature or pop it in the microwave for about 30 secs WITHOUT the foil packaging please)
Quarter of diced onion. Use more or less based on your preference
Can of cream of chicken soup
About 32 oz of chicken broth
Water (you may not need this)
Seasonings to taste (I used seasoned salt, garlic and onion powder and dry ranch dressing seasoning)
Place cream cheese, onions and entire package of potatoes in a sprayed or lined crockpot.
Pour in can of cream of chicken soup
Pour in chicken broth. It should be about an inch over the mixture if not add water and you can also add a chicken bouillon cube for extra flavor (I did). Then add seasonings. I would suggest lightly seasoning it because you can add more to taste when done. Also if you add bacon directly in the soup like I did later you don’t want it too salty to begin with.
Set on low for 4-5 hours depending on your crockpot. Or high for 2-3 hrs. You can also make this on the stove top just simmer on med low until the potatoes get really tender.
After cooking mash the potatoes until smooth. We like chunky soup but you can use an immersion blender or put this in a regular blender to get it even smoother. I find that with these diced potatoes they cook down enough where just mashing them with a potato masher gives them a really smooth texture and you don’t even need a blender!
Now I add bacon bits directly in my soup because we all love bacon in my household but you can leave the bacon out as a topping for serving.
Serve this up with all your favorite baked potato toppings. I used sour cream, cheese, more bacon and green onions. I also think this soup would be good if you added steamed and drained broccoli and cheese like a broccoli cheese potato soup. Feel free to experiment, that’s what makes cooking fun!
Enjoy and tag me on Instagram or Facebook if you make this!
So when I first shared this recipe on my Instagram stories (@rickiloves) a few weeks back it was going down in my DMs! Finally I was able to make it again so I can share it with you all! Please let me know if you make it and I hope you enjoy!
Ground meat (I used about 2lbs)
Ranch dressing seasoning (not pictured)
Salsa or Picante Sauce (It’s a TX thing!)
1 block of cream cheese
Colby Jack or Mexican Blend Shredded Cheese
Fixins (toppings like sour cream, guacamole, etc)
Cook ground meat in a skillet and season with taco and ranch dressing seasonings while you boil the jumbo shells
Add block of cream cheese and mix thoroughly
After Shells have finished cooking drain, rinse with cold water and let cool.
Pour salsa or picante sauce in the bottom of a pan (I used the pan I make lasagna in) until the bottom is complete covered
Take cooled shells and stuff with ground beef mixture and add to pan over the salsa.
After the pan is filled pour can of enchilada sauce over the shells. Top with cheese.
Bake covered with foil in oven set on 350 degrees for 15-20 mins then remove foil and bake for another 5-10 minutes until cheese is melted thru.
I topped mine with fresh cilantro and served it with fixins and charro beans!
This is an easy and quick recipe that is a different twist on Stuffed shells and my family loves it. I have included the link for the video I used for this recipe below because she gives great tips on how to freeze it. Give this meal a try and make two so you can freeze one for later because you WILL want to eat it again!
So much like every other fashionista I know or just women in general who love Tracee Ellis Ross I was super excited when her clothing collection with JC Penney launched. Of course we all saw the previews and there was one particular dress I really wanted. It was a black and white striped midi dress but it quickly sold out online and I was unable to find my size in the store. My overall impression of the collection was that I liked it and I loved that it included plus sizes but everything wasn’t my cup of tea and that’s okay because I’ve already said in this post here Everything ain’t for Everybody.
Upon visiting the store however I did find this sweater dress but I will not lie I wasn’t too impressed. It looked huge and shapeless and I am no tiny woman so I felt I would appear big in it. Well hunny let me tell you! ALWAYS TRY CLOTHES ON!!! That goes for any size woman! You can never really tell if you will like something on the hanger so trust me on this and proceed to the nearest fitting room. I actually didn’t try this in the first time I saw it but a lovely lady on IG (@divinedivastyle) modeled it and I was like hmmm I might need to revisit that. So I went back to JC Penney and tried it on and I knew instantly this was the perfect dress for Thanksgiving! This is a sweater dress made with a really soft material (the cashier kept feeling on my dress y’all lol) and although it fits large the shape doesn’t make you feel huge. And since it’s not form fitting it is perfect to hide the food baby I will have once I eat my way thru EVERYTHING my mother in law prepares for our holiday meal! I got my dress in a L/XL and I probably could have went down in size but because I’m 5’7″ I needed the extra length the larger size provided. If the tattoo shows it may be a tad bit short lol! This dress was perfect to finally wear my Scarfed for Attention necklace I got for $5 from my favorite Paparazzi consultant Eve and my OTK boots from JustFab (hurry they are currently 50% off for Black Friday and selling out fast!)
So let me know in the comments if you would rock this dress or if you purchased anything from the collection!
So I did an Instagram live a few weeks back where I showed how I made my trout for an easy light dinner and I got so many messages asking for a recipe! So I decided to make it again (and my family definitely didn’t mind) and write a blog post. I initially started eating trout by mistake, I thought I had bought salmon (#seasonedwomanproblems) but it turns out we prefer trout because it is lighter in taste and less fishy. You can definitely use this recipe with salmon tho!
Olive oil (or whatever oil you prefer)
Butter (I use salted)
Lemon juice or fresh lemons
2-3 garlic cloves or minced garlic from the jar
Seasonings of your choice: I used Tony Cacheres, montreal chicken seasoning, garlic powder, New Orleans style seafood (from Dollar Tree, if you see it, get it!), and garlic salt
Pour about 2-3 tablespoons of oil all over the fish and rub in.
Season fish with seasonings (1/2 tsp to 1 tsp of each seasoning) of choice and rub into the fish along with minced garlic.
Cut lemon and pour juice over the fish. Make sure you get all you can out that lemon. Tip: you can either roll a lemon with your hand a few times to warm it up or place it in the microwave for about 10-15 secs and you will be able to squeeze more juice out.
Cut up butter I used about 3/4 a stick and place pats of butter all over the fish. Also take a lemon and cut up in slices and place on the fish.
Put in oven on 400 degrees for about 15-20 minutes then turn on the broiler and broil fish for about 2-3 minutes (Don’t leave watch closely so you don’t burn it!) When it comes out the oven you may notice some black specs don’t worry that’s just the butter it’s perfectly normal.
Your fish should look like this!
Serve with a starch (we like roasted red potatoes or rice) and a salad or green beans! When I’m on my Keto diet I will just eat it with a salad.
Hope you enjoy and if you try it please let me know!!!