Food-a-licious Friday {74} Shrimp Scampi Tacos

I just love FRIDAY! Don’t you? 
I’m so excited to introduce you to Dorian today. She is here to share a SUPER yummy recipe with us.
Take it away girlfriend!
Hello Ladies!I am so excited to be posting for Kara at her beautiful blog! Excited and slightly intimidated…I’ve never blogged a recipe before! 
Allow me introduce myself, my name is Dorian and I blog over Busily Spinning Momma where I mostly sew, craft, refashion and create pretty things! Oh, and I have a bunch of tutorials too. I am also a new Fashion author over at the online magazine, Fancy Little Things. There I write about fashion, make-up and hair every Friday in my column, Fashion Me Lovely. I had my first post up last Friday, all about my favorite spring trends! Read it here.
FancyLittleThings launched on the first day of Spring, March 20th in 2011. Our goal was to sow into the lives of others by sharing all that is important to us – our faith, our family, our homes, our passions, our creativeness – and see what sprouted up.
We’ve had wonderful growth over our 1st year, and are excited to enter this Spring season with new authors, new topics and a new look!
Each month, we choose a guiding theme that enliven each of our authors in their topics so that our readers are always getting something fresh, inspired and encouraging!
When my dear friend, (and editor of Fancy Little Things) Aimee asked if I could do a recipe for Kara, I knew exactly which I would do! HOWEVER, it seemed too “winter time comfort food-ish” to me (it was a very delicious roast), so I changed it last minute! So, I will be showing you how to make my Shrimp Scampi Tacos! Perfect for summer and oh-so easy to make!
(please note, I am not a food blogger, so my pictures are subpar, you have my sincere apologies!)

So, you will need:
– 1 red onion
– RAW shrimp
– lettuce (not a lot)
– lime
– tortilla
– olive oil
-garlic (minced)
– fresh parsley
– spicy salsa (optional)
Here’s what  you do:
-Start by  taking your red pepper (halved) and thinly slice it. Go as thin as you can go!
– Put half the sliced red onion in a bowl and squeeze about half a lime over it. Put it aside.
– In a pan ( I prefer non-stick), put about 3 tablespoons olive oil and 2 tablespoons butter. 
-Throw in your minced garlic ( I use about 3 cloves, even more. But I LOVE garlic.)
– Heat entire pan over medium heat. This can take up to ten minutes, but you don’t want the oil or garlic to burn. Stir occasionally.
– Once garlic is a golden color, place the raw shrimps in the pan. Do not crowd the pan, make sure each shrimp can lay one it’s side entirely.
– Sprinkle some chopped parsley. Not a lot, about a teaspoon.
-Once you start seeing some pink creep upward from the cooking side, turn them each other to the other side.
– Sprinkle parsley. 1 teaspoon again.
– Once the shrimp is a pink on both sides, it is done, sprinkle with salt. 
– Take your tortilla and toast on a DRY frying pan, until slightly brown in places.
– place a piece of lettuce on your tortilla
-add cooked shrimp and extra pan juices (not a lot) as well, as some of the good crusty garlic left behind. Yum.
-grab your red onions and place onto of the shrimp.
-Serve and enjoy!
Like it? 

The first time you do it, it will feeling a bit foreign. But once you do it, it becomes seared in you memory and it gets to be so easy to make! Seriously, you guys, instead of “omelet” night (you know, the once in a while easy meal) I do this! My honey loved it, and even my 4 year old sons begs for seconds! Give it a go, I promise you, my pictures don’t do it justice! 
Thank you for having me Kara! I can’t believe I wrote my first recipe post! I’d love it if you visited me over at Busily Spinning Momma and take a look around! Have a great weekend :)
xoxo, Dorian

***! Those tacos look FOOD-A-LICIOUS!!!
Thanks so much for sharing such a delicious recipe with us, Dorian!
Friends, be sure to check out Busily Spinning Momma and Fancy Little Things!
Two great blogs to add to your reader.

Thanks for stopping by today! See you all tomorrow!

Food-a-licious Friday {72} Crockpot Teriyaki Chicken and Veggies

You all already know about my love affair with my crockpot.

It is, by far, my favorite kitchen tool and my MOST favorite way to cook dinner.

So today I am going to share with you how I make Teriyaki Chicken and Veggies in my crockpot.


1 boneless, skinless chicken breast per 1-2 people (I make 2 and it feeds 3 of us)

2 green onions chopped

1 1/2 cups of chopped broccoli

1 cup of chopped carrot

Teriyaki marinade

Soy sauce (I use light)

1 Tbs honey

salt, pepper, garlic to taste

rice (I use brown)


1. Spray the inside of your crockpot with cooking spray and put the frozen chicken breasts in. Season with salt, pepper, and garlic. Add 1 to 1 1/2 cups of the teriyaki marinade, honey, and chopped green onions. Cook on high for 2 hours or on low for 4 hours.

2. Add the broccoli, carrots and a couple of shakes of your soy sauce and cook on high for another hour.

3. Shred the chicken inside the crockpot. It’s super tender so it’s easy to use 2 forks to shred. If you need more teriyaki, add more now. Taste the sauce and season if needed.

4. Allow food to cook for another 20 minutes without a lid on it so the sauce can thicken. During this time you can get your rice ready (according to the directions on the box).

5. Serve your Crockpot Teriyaki Chicken and Veggies over rice and ENJOY!!

Easy, yummy, healthy….can’t go wrong there!! 

Do you use your crockpot often?

What’s your favorite thing to make using it?

Tomorrow I will be making Corned Beef, Cabbage, Red Potatoes, and Carrots in the crockpot for St. Patrick’s Day!!

Have a great weekend friends!

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Linking up to my favorite parties!

Food-a-licious Friday {71} Creamy Tomato Soup and Avocado Grilled Cheese

You read it right.
Creamy Tomato Soup and Avocado Grilled Cheese
Is your mouth watering?
I’m hungry just typing it!
I’ve always wanted to make my own tomato soup…something easy that I could throw together in a crockpot (like I do most of my soups). And what better to go with tomato soup than a grilled cheese sandwich?! Just add a little avocado and you are GOOD.TO.GO!
Let’s get started with today’s recipe…
1 LARGE can of whole, peeled tomatoes in juice
1 (15 oz) can of Italian diced tomatoes
1/2 block of cream cheese
4 cups of veggie or chicken stock/broth
2-3 cups of water
1/4 cup parmasan cheese
salt, pepper, basil, Italian seasoning to taste
sliced cheese 
sliced avocado
parmasan cheese
1. Combine all ingredients (except for cheeses and water) into the crockpot. Cook on high for 3 hours or on low for 5. Add water to the soup as needed.
2. An hour before serving, add in the cream cheese and parmasan cheese and stir.
3. Use an immersion blender (if you don’t have this tool, get one!) to smooth out your soup and really mix up the cheeses.
4. Continue to cook on low for another 15-20 minutes with the lid off of the crockpot (to let thicken).
5. Serve in a bowl with shredded cheese on top (parmasan, Italian blend, or mozzarella).
*Be sure to taste your soup as you go so that you can add seasonings/water as needed.*
1. Spread butter on the outside of 2 slices of bread.
2. Shake parmasan cheese onto the buttered sides of the bread and pat down gently with your hand.
3. Put one piece of bread (butter down) into a hot frying pan, then lay a slice of cheese on top, then the sliced avocado, then the last piece of bread (butter side up). 
4. After the first side of the sandwich is light brown, flip to let the other side cook.
5. Cut in half and serve with the Creamy Tomato Soup.
SO GOOD and so simple. 
I was able to make the sandwiches while the soup finished up cooking/thickening. 
Such a great meal and the whole family enjoyed it. 
Do you like using your crockpot to make meals?
Thanks so much for stopping by today! 
I hope this recipe becomes one of your family favorites as it became one of ours. 
Don’t forget about the awesome giveaway going on! It closes Sunday, so click on over to enter!!
Linking up here!
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Food-a-licious Friday {68} Enchiladas, Chips & Salsa

It’s FRIDAY!!!
Can I get a “Woot! Woot!”?! : )
I’m excited for this weekend because it’s my husband’s 30th birthday weekend! Lots of fun things planned for my man. I hope to get pictures up for you all to see. He’s not a big fan of celebrating his own birthday, but I am so that’s all that matters…heehee : )
Today I am sharing 3 recipes with you. Yes, that’s right. THREE recipes.
I actually posted this waaaaaaay back when MFTM was a baby, before I even started the Food-a-licious Friday weekly series.  If you have been a long-time MFTM follower, you may have seen this post. But it’s a good one… I promise you’ll love it!

Chicken & Cheese Enchiladas
You will need:
  • 2 boneless, skinless chicken breasts
  • lime juice
  • 1 small can of green chillis
  • 2 small cans (or 1 lg. can) of your choice red enchilada sauce
  • shredded cheese (I use the fiesta blend)
  • 2 chopped green onions
  • package of small tortillas (you can use flour or corn)
Preheat oven to 375 degrees. Lightly cook chicken breasts in oil, lime juice, green onions, 2 table spoons of green chilis, salt, pepper, and garlic powder. Just cook until the outside of chicken is white (it will cook the rest of the way in the oven). Cube or shred the chicken. Put a thin layer of enchilada sauce in the bottom of your casserole dish so that the enchiladas don’t stick. Roll chicken and cheese into enchiladas until you run out of ingredients or room in your casserole dish, whichever comes first. Then pour enchilada sauce over the top. Sprinkle cheese on top. Bake in the oven for 30 minutes. We like our enchiladas a little well done, so I usually broil them on low for about 5 minutes…just until they are lightly browned.
You will need:
  • 1 white onion
  • 5 Serrano peppers
  • 2 large cans of diced tomatoes
  • cilantro
  • lime juice
  • salt
  • pepper
  • garlic
  • water
Chop onion, seranno peppers, and a little less than a handful of cilantro. *If you do not like spicy salsa, scoop out seranno pepper seeds and discard. If you do like spicy salsa, only include 1-2 full peppers…deseed the other 3-4.* Put all ingredients (excluding the cans of tomatoes) into a food processor or blender…process until puree. Strain water from 1 can of tomatoes and add to the puree. Add the 2nd can of tomatoes to puree (do not drain water from this can) and pulse mixture until the thickness desired. Add water throughout to thin. Add seasonings throughout. This is a “taste as you go” kind of recipe. 


You will need:
  • corn tortillas
  • salt
  • deep fryer or large pot of HOT oil on stove
Cut tortillas into fours. Put into deep fryer until they float and are golden brown. Place on paper towels to soak up excess oil. Add salt.

MUY MUY Delicioso!
Thanks for stopping by today, friends! 
Enjoy your Friday and the weekend!
Guest Bloggers Welcome!
If you have a yummy recipe you’d like to share here at MFTM, shoot me an email! I’d love to have you as a guest. I’m looking for breakfast, lunch, dinner, dessert, appetizer, and snack recipes as well as any tips/tricks for organizing your kitchen/pantry/menu. If you have any other ideas you think would fit for the Food-a-licious Friday series, let me know! 
Linking up to these fun parties!

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Food-a-licious Friday {67} Semi-Homemade Stromboli

Happy Friday!!!
I am here to share a yummy semi-homemade recipe with you today. I LOVE semi-homemade things. My husband is not the biggest fan of semi-homemade recipes…but he usually enjoys what I make. This recipe is great for a busy week night, to put out for a party, or even as an appetizer. I make this as a dinner and pair it with a yummy salad.
This recipe will feed 3-4 people (if you have side dishes along side).
Premade pizza dough 
Shredded mozzarella cheese (1-2 cups depending on how cheesy you like it)
Italian seasoning
Graded parmesan cheese
*Marinara or tomato sauce for dipping.
1. Preheat oven according to dough package and spray pizza pan with cooking spray.
2. Stretch out your dough on your pan. Season the dough with Italian seasoning and sprinkle mozzarella cheese on top. 
3. Start layering your meats and add more mozzarella cheese on top.
4. Gently roll your stromboli up.
5. Sprinkle parmesan cheese and Italian seasoning on top.
6. Cook according to dough instructions. Cover the stromboli with foil for the first half of cook time. So I cooked mine for 7 minutes with foil on and 8 minutes with foil off.
7. Remove from oven and let cool for 5 minutes.
8. Slice and serve with warmed marinara sauce and a salad!
SO SO good. Even the hubs and wee-one liked it!
Have a great Friday and an even better weekend!
I’ll see you back here tomorrow for one last Valentine printable…this one I made for the hubs with some wedding song inspiration : )

I’m always looking for new recipes (aren’t we all?) and would LOVE some guest bloggers to share some of your favorite recipes! Recipes can be breakfast, lunch, dinner, dessert, appetizers, etc. Anything goes! If you have menu ideas or tips and tricks for cooking, baking, or organizing your kitchen/menus/pantries, that works too! Just send me an email!
I’m linking to these parties this week!

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Food-a-licious Friday {66} Healthy Eats

YAY! It’s Friday! Can I get a “WOOT WOOT!”? : )
One of my goals for 2012 is to be healthier. This means cooking more at home, watching my portions, and making sure that I am making low calorie/low fat/healthy meals for my family and myself. Thanks to Pinterest, I have been able to collect some yummy and healthy dinner recipes to try. I thought I would share some of them with you today in case you, too, are looking for healthy recipes for your family.
Sassy Wonton Tacos

Stuffed Chicken Shells

Skinny Baked Broccoli and Macaroni and Cheese

Crunch Wrap Supreme

Healthy Crockpot Recipes

Source: via Kara on Pinterest

Skinny Chicken Enchiladas

Asian Chicken Lettuce Wraps

Skinny Tuna Melt

Skinny Baked Potato Soup

Don’t they all look delicious and helpful! 
We are trying the Skinny Baked Broccoli Macaroni and Cheese tomorrow. I can’t  wait!
Just double click on the images and it should take you right to the recipe. 
You can also check out my Recipes board and Get Fit board on Pinterest for more recipes.
I’d love for you to follow me! If you need an invite to Pinterest, just send me an email.
Thanks for stopping by today! I hope you enjoy your Friday and have a great weekend!
See you tomorrow, friends

Food-a-licious Friday {65} Crockpot Broccoli Cheddar Soup

Happy Friday!!
So glad you could come by today. I have such an easy and yummy crockpot soup to share with you today!
I’ve said it a billion times and I’ll say it again…
I my crockpot!
This recipe is great for a chilly day or when you are feeling under the weather.
It’s the perfect meal to make during a crazy busy week or throw all of the ingredients in the pot before church and dinner is ready later that night with NO fuss!
It’s the little things, people. 

2-3 pounds of broccoli florets 
1/2 cup of chopped carrots
3-4 cups of chicken stock or vegetable stock
2 tbsp butter (I use I Can’t Believe It’s Not Butter)
3 cups of shredded sharp cheddar cheese (I use 2%)
1/2 tsp minced garlic
1/2 cup of half and half (I use reduced fat)
1/4 cup of minced onion (I substitute for onion powder b/c the hubs is allergic)
salt & pepper to taste
flour to thicken (optional)
1. Spray the inside of your crockpot with olive oil spray and set to low if you want to cook it for 6 hours and high if you want it done in 4 hours.

2. Roughly chop the broccoli florets and carrots, mince the onions, and put them into the pot.

3. Add 2-3 cups of chicken or veggie stock (just enough so that the veggies are barely covered in liquid…not swimming in it) and butter.

4. Add the garlic, salt, and pepper and allow to cook.

5. About 45 minutes before the soup is done, add the cheese and half & half to the pot and stir well and allow to melt.

6. After the cheese has melted, I stick my immersion blender down inside the pot to smooth out my soup. I do NOT like chunky broccoli cheddar soup. You can leave it as chunky as you like. If you don’t have an immersion blender, you can use a regular blender or the magic bullet to smooth out your soup.

7. At this point I start adding flour gradually to the pot and whisking it into the soup to thicken it a bit.

8. Let the soup finish cooking for the remaining time (about 15 min.) with the lid off and serve with bread!

I love dipping my bread into the last little bit of soup in my bowl.

Have a wonderful weekend! 
We have a busy weekend starting with my husband’s concert and ending with Disneyland.
See ya on the flip side ; )

Food-a-licious Friday {64} Crockpot Young Chicken

Hi friends!
Are you ready for a new recipe?! Me too! Today my sweet friend, Michelle, is here to share a yum-tastic crockpot recipe with us. We ♥ a good crockpot meal, don’t we? 
Take it away Michelle…

Hellooo everyone and happy Food-a-licious Friday! I am Michelle and I am visiting from my brand new blog, ModernMarthaMichelle. My sweet little blog is all about sharing mommy stories, crafting,  exercise tips, nutrition tips, and delicious recipes such as the one I am sharing with you today.
Kara is a childhood friend of mine. She and I recently reconnected with thanks to Facebook, and our  awesome hobbies (blogging, crafting, & being moms) that we share in common. Kara is my {blogspiration}, so I am so excited and honored to be guest hosting on her fabulous blog today!

Tonight we are cookin’ up a meal that is a favorite in my home. Now, I ain’t no spring chicken, but that’s what we’re makin’. Ok, so it is really called a “young” chicken. We’re cooking a whole chicken in the crock pot. This dinner is great because it is so versatile. You set your crock pot depending on how much time you have~ you can turn it on before you leave for work or in the middle of the day. I hope y’all love this healthy, comfort- food recipe I am sharing.

What ya need:

What ya need to do:

  • Fill your sink with warm water and add a dash of salt. Soak the chicken in the salt water for 20 minutes.
  • Pluck all hairs (soon to be feathers) and any “funk” on the outside from the chicken.
  • Here comes the nitty gritty~ Via the back end, go wrist deep inside the chicken and pull out all the “extras”. 
  • You’ll know what I mean as soon as you’re in there. Discard extras. Drain your water.
  • Pour some salt on your fingertips and rub on the outside of the chicken. Then, pour more salt on your fingertips and rub all around on the inside of the chicken. This helps rid any foul taste.

So, our little chicken is featherless, the innards are out-ard, and I think we are ready to move along to the easy part.

  • Put the chicken inside the crock pot.
  • Quarter your onion and put 1/4 under each “armpit” and the 2 other quarters inside the chicken.
  • Set your crock pot on the high setting and cook for 4- 5 hours, or the low setting for 8+ hours.

This is what your little chickie will look like when all is said and done:

The meat seriously falls off the bone when you are trying to get it out of the crock pot, y’all! We just cut however much chicken we each want off from in the crock pot and put it on our plates. You can put the whole thing on a serving dish if you want to be fancy. Be prepared to devour the moist-est and most tender chicken EVER! It is so delicious. Best part is that it tastes like a total cheat meal/comfort food meal, but it is so healthy.

We make this into a meal by adding a sweet potato and a spinach salad, or some other kind of green veggie. Again, good and good for you.

Ok, just when you think it doesn’t get any better, there’s more! If you take all the left over chicken off the bones and refrigerate it, you have chicken for homemade chicken noodle soup. Stay tuned… Recipe to follow! Can you say, “Winner winner TWO chicken dinners”?? Come on over to my place, ModernMarthaMichelle, and say hi!

Have you ever heard of Reynolds Slow Cooker Liners?? They are an absolute must if you are cooking a messy little dinner like the one above. No scrubbing your crock pot!! You can find them by the Ziplocs.

Thanks for visiting with me today, and have a fabulous weekend with your family and friends!


LOVE this recipe, Michelle! Easy, tasty, and healthy?! Can’t beat that! Make sure you head on over to Michelle’s blog. She’s fantastic and I love what she’s doing with her place ; ) I have got to add those crockpot liners to my grocery list this week!! ♥ me some easy clean up.
Have you all entered the Blogoversary Week of Giveaways yet? 
There are 12 total so be sure to enter! Lots of handmade/hand crafted goodies from amazing bloggers and shop owners. 
See you tomorrow for some Valentine’s Day fun

Food-a-licious Friday {63} Twice Baked Meaty Potatoes

Well hello there and Happy Friday to you!
I am excited to share this pinspired recipe with you today. Here is the PIN and here is the original RECIPE if you’d like to check those out. 
One of the reasons (and there are many) that I love Pinterest is for all of the amazing recipes I find. Some I make following the directions exactly, but for the most part I tweak them and make them into something I know my family will enjoy. 
Let’s get started, shall we?
3-4 large potatoes
2 green onions (chopped)
1/2 of a red bell pepper (chopped)
1/2 can of corn (drained)
12 oz of ground turkey meat
splash of milk
knob of butter
2-ish cups of shredded cheese
garlic powder
1. Clean your potatoes and use a fork to poke them. Rub them down with olive oil and sprinkle them generously with salt. Put them in a (preheated) 400 degree oven and bake for about an hour (depending on how big your potatoes are).
2. Cook up your ground turkey meat on the stove, seasoning with salt, pepper, and garlic power (to taste). Once your meat is almost cooked, add in the green onions, bell pepper, and corn. Finish cooking and remove from heat.
3. Once your potatoes are finished, cut them in half and scoop the insides out and into a mixing bowl. Be sure to leave about 1/2 inch of potato in there otherwise they will fall apart. Don’t burn your hands! Use a towel to hold onto the potato. 
4. Add butter, salt, pepper, garlic, 1 1/2 cups of shredded cheese, and a splash of milk to your mixing bowl of potatoes and mash/mix together well. 
5. Scoop the meat mixture into the bottom of the potato “shells” and then top with a mound of the mashed potato mixture.
6. Sprinkle the rest of the shredded cheese on top of the potatoes and place back into the oven for 15-20 min. (or until cheese is melted and browned a bit). 
7. Remove from the oven and let cool for 5-10 min.
8. Garnish with a sprinkle of green onions and serve! 
These were SO YUMMY!! And we had leftovers for lunch, which makes this an even BETTER dinner : )
Gotta ♥ leftovers!
I hope you all have a beautiful weekend!
Meet me back here on Monday for…

January 16-20, 2012


Food-a-licious Friday {53} Cheese Steak Samich from JIAD blog

Some of my WONDERFULGIVINGKINDHEARTED bloggy friends will be guest posting here at Mine for the Making while I recuperate from surgery. I’d love for you to stop by their amazing blogs and leave them some bloggy {}. 



Hello there Mine For The Making Readers!
It’s me,
Natalie from Johnny In A Dress!
I am thrilled to be here today sharing a fun recipe with you!
One of our favorite family meals at the moment is a
 Cheese Steak Samich…
 JIAD style that is!
You will need:
1 onion
1 green bell pepper
1 package of thin steaks
Cavender’s Seasoning
Soy Sauce
Teriyaki Marinade
Provolone Cheese
Start out by cutting an onion, a green pepper and some thinly cut steaks into strips.
Over medium heat, add some olive oil in a pan then the steak. After the steak browns a little, add the onion and bell pepper.

Stir occasionally while the meat browns the onions and peppers cook down.

Sprinkle on some Cavender’s Seasoning to your taste!

Then add a little soy sauce, Worcestershire and some Teriyaki marinade – to your taste!

After letting everything cook down, this is what it should look like:
Once everything is well cooked and the ingredients have thickened turn your oven onto broil. Spoon the meat mixture onto a bun (we use Arnold’s Sandwich Thins) and then top with provolone (or whatever cheese you want)!

Put in the oven and WATCH it.
As soon as the cheese melts, take it out….

…and you have a super yummy Cheese Steak Samich!

Plate with some Baked Broccoli and you have an awesome meal!
Happy eating!
Isn’t she awesome!? Thank you so much for sharing such a YUMMO recipe with us, Natalie!
Head on over to Johnny in a Dress to visit my sweet friend and to get TOTALLY inspired to create. 

Don’t forget to enter the Pickle Doodle Designs GIVEAWAY!!
{closes Nov. 6th, 2011}