I've got another quick and easy meal for you that's delicious and great for those busy work weeks.

I love sliders. There's just something about tiny delicious sandwiches that make me smile. Plus, you don't feel as guilty eating a cute little slider, right?

Never mind that I've never met a person who can eat just one, we'll still delude - ahem - I mean tell ourselves we're being good.

These ham and cheese sliders are a great recipe I found over at Tasty Kitchen, but the secret is in the yummy sauce that's poured over the top. After baking these puppies until golden and caramelized, you definitely won't be able to stop at just one.

Hungry yet? Hop on over to the Tasty Kitchen Blog to read my full step-by-step post and grab the recipe while you're at it.

 

Well, I asked everyone on Facebook what my next post should be - sweet or savory - and you all surprised me with a savory dish request.

Sorry my sweet-toothed friends, the savory fans won out this time...but never fear...I'll have a sinfully sweet treat ready for you soon!

I've been meaning to share this dish with you all for a while, it's so good and it gets extra points for being really quick and easy. Perfect for busy weeknights, but just as good to please company.

Who doesn't love a good pasta dish? Throw in a creamy sauce made just a tad more special with poppy seeds and a touch of fresh parmesan, and you're golden. I also used a squash filled ravioli that I picked up at Wold Market - LOVE that place! Let's get started shall we?

Ravioli with Creamy Poppy Seed Sauce
Yield: 4 Servings   Printable Recipe

2 tbsp unsalted butter
1 1/2 cup heavy cream or half & half (I was being good and used half & half)
freshly ground black pepper
3-4 tbsp poppy seeds
salt, to taste
1/3 cup freshly grated parmesan cheese
12 oz cooked ravioli

Melt the butter over medium heat in a large saucepan. Whisk in the cream and stir over medium heat until hot but not bubbly. Add the cooked ravioli and season with freshly ground black pepper. Simmer gently until the sauce has thickened. Stir in the poppy seeds, add salt to taste if desired, and serve with freshly grated parmesan cheese.

Just a couple more weeks and summer will officially be here.Well okay, I believe "officially" it's starts in June...but I always see Memorial Day weekend as the kickoff to the summer festivities.

Don't you?

Pull out your bbq grill, sharpen your knives (for all that fresh fruit and veggie chopping of course!) and get ready to enjoy to a summer full of delicious recipes perfect for summer entertaining.

I've got a great one to start out with today - Chicken-Mango Tacos. These tacos are super easy to whip up, taste great, and they're full of good for you vitamins from the fresh mango and avocado.

I shared these tacos in my contributing post to Culinary Covers today, so why don't you head on over there and grab the recipe. Stop and say hi while you're at it!

Do you like barbeque?  How about pulled chicken sandwiches? How about easy slow cooker recipes?

Oh you do?

Well then, pull up a chair, get comfy, and be prepared to drool - because amazing barbeque is about to happen.

Barbeque and pulled chicken are two of my favorite things, and when you put them together you get one awesomely delicious meal. In my humble opinion at least.

I found this recipe for Slow Cooker Peach BBQ Chicken Sandwiches on Tasty Kitchen and knew it was going on my menu plan - STAT. The chicken is slow simmered in a spicy sweet barbecue sauce that has a great kick from peach preserves. I loved the peach flavor and ate copious amounts of the chicken by itself while I was shredding it. I also used my Amazing Barbeque Sauce - I like to call it Awesome Sauce, but you can use any kind that floats your boat.

So we've established the chicken is good. Now add a heaping of your favorite coleslaw, and a few healthy slices of fresh avocado, and you have yourself one really delicious sandwich.


For the recipe head on over the the Tasty Kitchen blog where you can check out my full step-by-step post and grab the printable recipe too!

Are ya still a bit bloated from all the game day face stuffing? How about a tasty recipe full of veggies to even it out a bit?

Oh, okay...this recipe does have it's fair share of melted cheese, so it's technically not HEALTHY per se....but let's just say the veggies cancel out the cheese.

Good. I'm glad we agree.

I opened my fridge today and came face to face with a sad little jar of my leftover Slow Cooker Chipotle Enchilada Sauce. It was staring at me...all lonely...saying, "eat me." 

What? Like you don't ever talk to the inhabitants of your fridge?

There wasn't enough left for a meal, and just enough that I couldn't throw it away, so this girl got to experimenting. A few butchered veggies later and I'm chomping away on what I like to call the Open Faced Enchilada Veggie Quesadilla. A layer of smoky chipotle enchilada sauce topped with caramelized onions, sauteed veggies and melty cheese, this is another great way to use my Slow Cooker Enchilada Sauce. Cut these up into individual slices and you've got yourself a great appetizer too. 

Hmmm...I think I know what I'm adding to next year's Superbowl menu.



Open Faced Veggie Quesadillas
Yield: 4  Printable Recipe

1 onion, thinly sliced
2 tbsp olive oil
salt, to taste
pepper, to taste
4 flour tortillas
1/2 cup finely diced green bell pepper
1/2 cup finely diced red bell pepper
1/2 cup finely diced yellow bell pepper
1/2 cup diced olives (green or black)
1/4 cup Chipotle Enchilada Sauce
1 cup shredded monteray jack cheese
1/4 cup chopped fresh cilantro
sour cream, for garnish

Directions:

Preheat oven to 400 F. Place tortillas on a baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool.

In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, season with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramelize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove from heat.

Spoon about 1-2 tablespoons of enchilada sauce over the baked tortillas. Top with the onions, veggies, diced olives and cheese. Place back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro and sour cream. Enjoy!

 Hello. My name is Amber...and I'm a procrastinator. If you're afflicted with this disease too, then pull up a chair and stay awhile...you're in good company.

If you're a fellow procrastinator then chaaaances are you've put off deciding what to make for your superbowl party until now. Don't worry, I've got you covered.

Here's a few superbowl food ideas from the archives to get the ball rolling...and several more drool-worthy ideas from my foodie friends.

Need some appetizers to kickstart your shindig? (pun intended). Then these Ham and Cheese Potato Skins should do the trick.

Or my favorite spinach dip ever. Creamy Spinach Artichoke Dip. Yum!

Need something a little more filling? Cheesy Spinach and Bacon Quesadillas.  Mmmm...melty cheese. Do I need to say more?



Want something you can throw in your crockpot and not worry about? I love this Slow Cooker Chicken Taco Chill.



Now onto the good stuff. Dessert baby. These Chewy Gooey Chocolate Bars are everything they sound like they should be.



My Chunky Twix Cookies are the most popular cookies I've created, and are widely requested by my family on a regular basis. They've even made it around the blogging world quite a bit. Taste one...and you'll be hooked.



Want something super quick and easy. Then you'll need these Turtle Rice Crispy Treats of course!



A good sandwich goes a long way, like this Grilled Bacon Strawberry Peach Sandwich.



And how about a little bit of gluten free chocolate goodness for all my gluten free peeps? Flourless Chocolate Coconut Almond Cookies.



And because I'm a liiitle obsessed with buffalo sauce...and I haven't shared any buffalo recipes yet (gasp), here's a few of my favorite ideas from some of my foodie friends. Go check them out, and have a great superbowl party!

Layered Baked Buffalo Chicken Nachos courtesy of Jessica from How Sweet It Is.

I hope this has given you enough ideas to get you started...I know it's got my belly rumbling. Do you have big plans for the game, or are you taking it easy? We're just going to be chillaxin it at home. Later!

Remember that Slow Cooker Enchilada Sauce I posted about last week? Well, as promised here are the enchiladas I whipped up using it.  They're so easy and yummy, and you can make the chicken filling in the slow cooker too. Just throw everything together in the morning, then by dinner time all you have to do is assemble your enchiladas, pop them in the oven for 25-30 minuets, and BOOM...delicious Cheesy Chipotle Chicken Enchiladas.

This recipe uses my homemade Slow Cooker Enchilada Sauce but you can use your own, or...I hate to say it...STORE BOUGHT sauce. :) The next time you need an easy week night meal, try these out!

Cheesy Chipotle Chicken Enchiladas
Yield: 10    Printable Recipe

4 oz of cream cheese, softened
1/4 cup sour cream
1 1/2 cups Chipotle Enchilada Sauce
2 cups shredded cheddar jack cheese
2 cups shredded cooked chicken (about2-3 large breasts)
1 cup corn, undrained
4 oz rotel
1 onion, diced (omit if cooking chicken stovetop)
1/2 tsp ground cumin
1/4 tsp garlic powder
10 tortillas

Directions:

In a medium bowl combine the cream cheese, sour cream and 1/2 cup enchilada sauce. Add 1 cup of shredded cheese. Set aside.

In another bowl mix shredded chicken, corn, rotel, cumin and garlic powder. Add the cheese mixture to the chicken mixture.

Spread 1/2 cup enchilada sauce on the bottom of a baking dish. Place 1/3 cup of chicken filling on each tortilla, roll and place seam side down in baking dish.

Pour remaining 1/2 cup enchilada sauce over enchiladas. Sprinkle 1 cup shredded cheddar-jack cheese over the top. Bake uncovered at 3735 F for 30 minutes, or until hot and bubbly.

CROCKPOT DIRECTIONS: Place chicken breasts, corn, rotel, onion, cumin, and garlic powder in your crockpot. Cook on low 6-8 hours or high 3-4 hours. If desired, you can add a little bit of chicken broth to the mixture. When chicken is done, use a fork to shred it and then directions above for assembling and baking the enchiladas.

FREEZER DIRECTIONS: (uncooked enchiladas): Cook your filling, then assemble enchiladas, cover and freeze. Allow to thaw completely then bake at 375 F for 30 minutes or until hot. You can also freeze the chicken filling uncooked. Just place your chicken, corn, rotel, garlic powder and cumin in a freezer bag and freeze. When ready to cook, remove from freezer and allow to thaw completely. Place the thawed meat mixture in your crockpot and cook according to directions above.

Today we're going to talk about soup folks. I love soup. There's just something about a bowl of warm, silky, soup that makes you feel like you just got a giant, cuddly, grandma hug.

(Because grandma hugs are the best. You know...they're squishy and smell like cookies...and stuff)

Soup makes you feel all warm and happy and reminds you to just stop, take a breath, and relax. That's my relationship with soup anyway. Now, if you're the open-a-can-and-dump-it-in-a-bowl kind of soup eater...you probably think I'm a few bricks short with all this talk of soup love.

I've got a secret...that's because you're not eating REAL soup! Ooh, yeah...I want a bowl of artificial flavors, preservatives, and fake squishy (not in the good grandma way) meat.

Said no person ever.:) Seriously, if you don't get my love of a good, homemade soup, then you need to dust off that pot, whip out that spoon, and try your hand at one of these soup recipes.

The added bonus? These soup recipes are full of healthy ingredients and low on calories. That's what we're looking to do this time of year, right? You can also make most of them in your slow-cooker, making them a super easy AND healthy dinner choice. Have I won you over yet? How about a few photos to get you going? Here's a collection of some of my favorite healthy soup recipes.