April 12th, 2012
Apparently April 12th is National Grilled Cheese Sandwich Day! Who knew?
“Although it only requires three ingredients (bread, cheese, and butter), grilled cheese is one of the most popular comfort foods in the world,” proclaims punchbowl.com. So I’m sharing the latest version of a grilled cheese sandwich to hit the skillet in the Higgins kitchen.

{ How we make it }
Yummy honey wheat bread from our local grocery store
Favorite cheese of the day (mmmm… Havarti)
50/50 blend of butter & mayonnaise to brush or spread on the outside of the bread
Grill on both sides until golden and crispy, but definitely not too brown. David learned this little tip about the 50/50 blend somewhere. The mayo helps with the crisping factor. The butter is obviously sweet and scrumptious.
Comfort food? For sure. Happy Grilled Cheese Sandwich Day!
Posted in Sandwiches | 4 Comments »
January 23rd, 2012
I wish I could remember where I came across this recipe but I bet you can find several similar recipes via google. It’s savory. It’s simple. It’s yummy. And our kids actually eat it, which is always a bonus.

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tbsp. real butter
1 c. fresh grated Parmesan cheese
6 cloves roasted garlic
1 – 1 1/2 c. warm skim milk (any milk will do, I just happened to use skim)
1 Tbsp. salt, or to taste
1 tsp. fresh cracked black pepper, or to taste
…………
1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!
Posted in Crockpot, Main Dish | 8 Comments »
June 30th, 2011
I don’t have a creative twist on this classic meal. Like many families, these enchiladas are a staple for us because they’re just tasty. And they’re even better with uncooked tortillas, if you ask us.

{ CLASSIC CHICKEN ENCHILADAS }
3 chicken breasts
1 small onion, chopped
¼ c. butter
1 small can diced green chilies
8 oz. cream cheese
¾ c. milk
pkg. shredded cheese (mozzarella or mixture)
1 can cream of chicken soup
1 bunch green onions, chopped
10 flour tortillas (uncooked are best)
……….
Boil chicken until cooked. Shred into small pieces. Saute onion in butter. Add green chiles. Melt cream cheese in mixture and add chicken. In a separate bowl, whisk together cream of chicken & milk and pour this into the bottom of a 9″ x 13″ pan. Spoon some mixture onto each tortilla, roll up and line in pan. Sprinkle cheese on top. Bake for 20 min. at 350 degrees (lightly covered) and an additional 5-10 minutes (uncovered). Garnish with any or all of the above: salsa, lettuce, tomato, etc.
Posted in Main Dish | 8 Comments »
May 31st, 2011
Yes. Of course the kids balked at the very “sound” of onion relish. But our whole approach to food with our kids is the same motto that many of you probably share — Don’t knock it ’til you try it.
So they tried it. And you know what? They didn’t die. And they ate most of their dinner. And we totally cleaned our plates. That’s why I took a pretty picture and I’m sharing it here with you. Yep. It’s yet another simple recipe from e-Mealz. (We are on the Low Carb/WalMart plan.)

{ GRILLED SAUSAGE WITH ONION RELISH }
1 large onion, chopped
1/4 c. balsamic vinegar
2 Tbsp. light brown sugar
1/2 tsp. sage
1/4 c. water
1/2 c. sour cream
1.5 – 2.25 lbs. Italian sausage
…..
Preheat outdoor grill. In medium saucepan combine onions, vinegar, brown sugar, sage, and water. Bring to boil; reduce heat to med-low. Cook; stir 15-20 minutes or until most of liquid evaporates. Remove from heat; stir in sour cream. Grill sausage 15-20 minutes, turning occasionally, until cooked through and browned. Remove to plate. Top sausage with onion relish.
…..
{ side dish }
This zesty coleslaw is the perfect compliment.
16 oz. bag shredded coleslaw
1 Tbsp. lemon juice
1/2 c. mayo
1/2 c. salsa
In large bowl, combine all these ingredients and toss well.
Posted in Main Dish | 2 Comments »
May 25th, 2011
Another simple, easy, tasty recipe from e-Mealz.

{ MEXICAN CHICKEN SALAD }
1.5 – 2 lbs boneless, skinless chicken breasts
1 1/2 tsp. olive oil
salt + pepper to taste
1 red bell pepper, chopped (I used yellow because it’s what I had)
15 oz. can black beans, drained + rinsed
small red onion, finely chopped
8 c. mixed greens
1/3 c. chopped fresh cilantro
1 avocado, peeled, pitted and sliced
2 Tbsp. lime juice
1 tomato, chopped
……
{ DRESSING }
1/3 c. olive oil
2 Tbsp. lime juice
1 clove garlic, minced
1/2 tsp. chili powder
1/4 tsp. ground cumin
…..
Preheat outdoor grill. Brush chicken with olive oil; season with salt + pepper. Grill about 7 minutes per side or until cooked through. Let chicken cool at room temp, then thinly slice on the diagonal. In large bowl toss bell pepper, beans, onion, greens, and cilantro until evenly mixed.
Dressing: In small bowl whisk olive oil, lime juice, garlic, chili powder and cumin.
Toss greens mixture with dressing until evenly coated. Toss sliced avocado with lime juice; place on salad. Top with grilled chicken and tomatoes.
Posted in Salad | 8 Comments »
May 11th, 2011
Another favorite from e-Mealz! The reason many of their meals are becoming favorites in our family is because of the simplicity, the healthy yumminess, and the fact that someone else tells me what to make and comes up with the grocery list. Makes this mama very happy. : )

{ PESTO CHICKEN WITH VEGETABLES}
1.5 – 2.25 lbs. boneless, skinless chicken breasts
3 Tbsp. olive oil
2 bell peppers, chopped (or sliced)
8 oz. pkg. sliced mushrooms
2 zucchini, sliced
1/2 c. prepared pesto sauce
salt + pepper to taste
box of couscous (whole wheat recommended but I used what I already had on hand)
…..
Cut chicken into bite size pieces. Heat oil in large skillet over high heat. Add chicken; season with salt + pepper. Saute chicken 5 minutes. Add bell pepper, mushrooms and zucchini. Continue cooking until chiken is cooked through and vegetables are tender, 5-10 minutes. Stir in pesto sauce; continue cooking for 1 minute.
Cook couscous according to pkg. directions.
Posted in Main Dish | 7 Comments »
April 8th, 2011

{ SWEET POTATO FRIES }
Slice however many sweet potatoes you want. Drizzle a little olive oil (I think I added a little too much to this batch). Add salt + pepper. Bake at 450 until they are browning (about 40 minutes for this batch). Just watch them. : )
Posted in Side Dish | 14 Comments »
February 10th, 2011
I promise I’m not a spokesperson for eMealz. We’re just happy customers who enjoy learning a lot of new, wonderful, simple, healthy recipes. So … here is yet another new favorite. This salad is comprised of the most delightfully complimentary ingredients. It is beautifully simple. I call it “Trio Salad” because of the tomato-cucumber-avocado combo.

{ TRIO SALAD }
2 cucumbers, peeled & chopped
1 pint grape tomatoes (halved if you want)
1 avocado, peeled & diced
4 tsp. cider vinegar
1 Tbsp. olive oil
salt & pepper to taste
…..
Combine vinegar, oil, salt & pepper in a jar. Cover; shake. Place vegetables in bowl. Add dressing; toss.
Posted in Salad | 16 Comments »
February 9th, 2011
Most of you know that we’ve become fans of e-mealz, which I recently discussed (again) in this blog post. Well this is just one of the recipes I’ve snagged from our low carb plan. I think it makes a lovely side salad or even a main course salad with the rotisserie chicken. Very light & fresh.

{ CHICKEN COLE SLAW }
1 rotisserie chicken, meat removed & shredded
1/2 head cabbage, sliced very thin (the original e-mealz recipe calls for a full head but I prefer less cabbage and more stuff)
2 green onions, sliced
2 carrots, grated
1 green bell pepper, sliced
1 red bell pepper, sliced (or yellow, as shown)
optional: 8 oz. water chestnuts, drained (not a fan … I left these out)
1/2 c. slivered almonds
1 c. vinaigrette dressing (I used a Brianna’s Blush Wine Vinaigrette)
……….
In a large bowl, combine chicken, cabbage, green onions, carrots, bell peppers, water chestnuts & almonds. Heat vinaigrette in microwave 1 minute. Pour dressing over salad; toss well.
Posted in Salad | 7 Comments »
February 2nd, 2011
Winter time = comfort food. And so I’m sharing our go-to recipe for one of the most classic comfort foods on the planet. Pasta.

FETTUCCINE ALFREDO
1/3 c. half & half
1 Tbsp. butter
4 oz. dried fettuccine
1/3 c. grated Parmesan cheese
Black pepper to taste
Nutmeg to taste
optional: chicken breast
optional: broccoli, mushrooms
……….
Allow half & half and margarine to stand at room temperature for 30 minutes. Meanwhile, cook fettuccine. Drain and return to warm saucepan; add half & half, butter, and Parmesan. Toss gently until well coated. If desired, add cooked vegetables and cooked cooked chicken (we once marinated ours in Caesar dressing before cooking on the grill and it was really good). Transfer to warm serving dish. Sprinkle with pepper and nutmeg. Yield 3-4 servings.
Posted in Main Dish | 9 Comments »
October 18th, 2010
If ever there was a simple, easy-to-prepare, way-yummy go-to breakfast in our family, it’s these.

BREAKFAST BURRITOS
Flour tortillas (1 per burrito) – we prefer uncooked tortillas and just flip them a few times in a skillet or in a frying pan. No need to use cooking spray.
Scrambled eggs (1-2 per burrito)
Sausage (ground or links cut up)
Shredded cheese (cheddar)
Hot sauce optional (not my personal preference but some like it hot)
Put a little of everything in a tortilla and wrap it up. Complicated stuff, I know.
Posted in Breakfast | 16 Comments »
August 23rd, 2010
A favorite from my childhood. Now I like the concoction with those new Sandwich Thins.

BANANA SANDWICH
Bread
Banana, sliced
Mayonaise, spread thinly on the bread
Posted in Sandwiches | 37 Comments »
July 29th, 2010
A classic sandwich. Have no idea where I got this particular recipe … it’s been years. But it could not be easier to make.

FRENCH DIP SANDWICHES
In a crockpot, place the following:
rump roast
1 can beef consomme’
1 can beef broth
1 can French onion soup
Crock pot on high for several hours. Shread the meat in all the juices and serve on sandwich rolls. Just get whatever sandwich rolls you prefer, slice in half lengthwise, place provolone cheese on the halves, and place the rolls “face up” on a baking sheet or baking stone. Broil on low for just a few minutes, until the cheese is melted (take them out before they get too brown around the edges). Place the meat on the rolls and serve sandwiches with a small dipping bowl of the French dip juices.
Posted in Crockpot, Main Dish, Sandwiches | 33 Comments »
July 26th, 2010
As a kid you couldn’t have paid me (in cash or even Cabbage Patch dolls) to eat cole slaw. No way. Even now, I usually pass on that side dish. BUT. Several years ago, I finally tried my mom’s chili-and-coleslaw-dogs and WOW. Wow. If you haven’t tried that combination, it is time, my friend. And by the way — this picture only shows a little bit on there. I actually prefer to skip the bun altogether and just pile the chili and coleslaw on top of my dog, on a plate — eating with a knife and fork.

CHILI
2 lb. sirloin beef (90/10)
2 c. hot water from the tap (as hot as you can stand)
1 1/2 c.-ish ketchup
2 (heaping) Tbsp. chili powder
Mush all the beef and hot water together and really work it with your hands. Add ketchup until it’s fire red. Add chili powder. Simmer on medium (about a 4 on our gas stove) with the lid on until liquid is cooked out. This will take at least 30-45 minutes.
———–
COLESLAW
1 head cabbage
3 large carrots
1 1/2 – 2 c. mayonnaise
1/3 c. sugar
salt & pepper to taste
Chop the whole head of cabbage with a food chopper or a knife. Leave it chunky or chop it fine — personal preference. We like a thicker/chunkier texture. Do the same with the carrots and add those to the chopped cabbage. The add mayo to desired consistency. Add the sugar and salt & pepper to taste.
Posted in Barbeque, Main Dish, Side Dish | 16 Comments »
July 20th, 2010
I’m the first to admit that I’m not very creative in the kitchen. David, on the other hand, is completely comfortable being a little more inventive. For this I am grateful. Some of our yummiest meals have come about because of his creativity. So kudos to David on this one. It’s a little concoction he pulled together a few years ago.
Oh — and if the peanut butter idea throws you off, all I have to say is: Don’t knock it ’til you try it. It’s seriously tasty.

PEANUT BUTTER STIR-FRY
2 chicken breasts, cut in bite-size pieces
½ c. crunchy peanut butter
2 ½ c. sugarsnap peas
2 c. broccoli
1 1/2 c. carrots, sliced
1 1/2 c. mushrooms, sliced
1 c. green onions, sliced
1/2 c. yellow bell pepper
1/2 tsp. crushed garlic
stir-fry sauce
Cook chicken in a wok with a little olive oil until fully cooked. Set aside and mix with peanut butter. Combine all vegetables in the wok (starting with the ones that need longer to cook, such as carrots) and add a little water on occasion, as needed. Add garlic. When vegetables are done, add chicken to the vegetables (still in the wok) and add half a bottle of stir-fry sauce. Serve over rice.
Makes about 4 servings.
Posted in Main Dish | 15 Comments »
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