Gifts From Our Garden

Our garden was very, very good to us this year.  The best part was that 5 of the 12 corn Joshua planted actually grew and gave him 6 ears of delicious, sweet, white and yellow corn.  Joshua and papa have been planting corn for several years and each year the birds and other little critters get to it before it has a chance to produce any ears of corn.

This year, Joshua and papa decided to trick the birds and critters, they built a frame around the corn and wrapped netting around it.  As the stalks grew the netting got higher and higher.  I realize that farmers probably lose a few stalks as well, but with acres and acres of corn I’m sure they don’t miss a few, all this little boy wanted was to say was that he grew and ate his own corn….MISSION ACCOMPLISHED!!  That smile was worth all of the netting adjustments and screech-owl moving.

Joshua's Corn

Everything else we planted came in heavy as well; jalapeno’s, yellow, orange and green peppers, cucumbers and four varieties of tomatoes.  Our garden gave us many gifts, enjoyed not only by us but also family and friends.

Since our garden produced so many tomatoes and jalapeno’s this summer Walt and I wanted to try our hand at homemade fresh salsa.  After doing a little “salsa” research we came up with our own little concoction and were pleasantly surprised when it turned out delicious!!  Give it a try, let us know if you like it!

Rezich Salsa


What You’ll Need:

3 Jalapeno’s (I seeded 1.5 and left the seeds in the other 1.5)

2 cloves of garlic chopped up fine (I might add a third next time)

1 medium onion chopped fine

5 (about 1 lb.) tomatoes chopped into small pieces (I seeded 3 and left the seeds in from the other 2)

2 tbls. Lime juice

1 tbls. Olive Oil

1/2 tsp. Kosher salt

1/4 tsp. Pepper

1/4 cup fresh cilantro (you can add more to your preferrence)


  • In a medium bowl mix the chopped jalapeno’s, garlic, onion, tomatoes lime juice, olive oil, kosher salt and pepper together
  • Add the cilantro to the mixture
  • Refrigerate to chill

Smokey Mesquite BBQ Meatball Sliders

Hey everyone it’s Wednesday, over the hump day for those who work Monday through Friday, only two more days until the weekend begins!

I have a treat for you today….a non-chicken recipe!!  Yes, I know, I seem to be bombarding you with chicken recipes lately but we, well at least I, really like chicken and there are just so many more ways to cook chicken and serve it.

This is another one of those recipes that I pinned and kept passing up when I was preparing my weekly menu plan.  I knew it looked tasty, I really did think that we would like it, I just thought it was too much food for two people.  I was wrong….sort of.  I ate two, Walt ate six (yes six at one time), and then he took the other four for lunch the next day.

With every slider he ate, Walt made sure to tell me that he liked them….a lot.  I served them with a pasta salad which was a nice cool contrast to the smoky taste of the sliders.  Don’t misunderstand, these are not spicy or hot, they merely have a sweet smoky flavor and the cool salad was a great accompaniment to them.

I made them exactly to the recipe and the they turned out perfectly however next time I am going to make one minor change, I am going to start out by rolling the meat into a meatball then flatten them and fry them with the onions instead of baking them, hoping they will have a little more of a “slider consistency and fit the bun a little better.

You could serve these for dinner like we did or make them as an appetizer, I promise they’ll be a hit either way.  Try them…..they won’t disappoint!

BBQ Sliders


What You’ll Need:

1 pound ground beef

1 Kraft Fresh Take Smokey Mesquite BBQ variety package

1 egg

1/3 pound bacon, chopped

1 medium onion, chopped

1/4 cup Kraft Hickory BBQ sauce

3 slices Kraft Big Slice cheddar cheese

12 Hawaiian Rolls


  • Pre-heat oven to 375 degrees F and line a lipped baking sheet with parchment paper and non-stick spray
  • In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed
  • Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
  • While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
  • Add the onions to the skillet and reduce heat to medium, stirring often until tender.
  • Cut rolls in half and add one meatball to the bottom portion of each roll.
  • Brush the tops with BBQ sauce.
  • On top of the meatballs add the cheese slices, bacon bits and grilled onions.
  • Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
  • Top the meatballs with the rolls and serve.


Another This And That Whacky Stuff Day

Every now and then I get off track…today is going to be one of those days and posts.  This posting is going to have a little bit of this a little bit of that.  Just me and some random, probably way out there jibberish.  But there are some quirkly things I want to get out there, silly little things that are important to me.

So….I have a question (trust me it’s a strange one) that has bugging me since New Year’s Eve when I actually saw the movie “New Years Eve” for the very first time.  I know, I’m so behind. Anyway, I think it’s a pretty decent movie, how could it not be, Jon Bon Jovi was in it, that in itself was worth a peek right? I like Katherine Heigl and Michelle Pfeiffer so that was a plus. My problem is the very end, the last scene with Sara Jessica Parker….my question is when are they going to STOP portraying this almost 50-year-old woman as a 30 something girl?  I didn’t have a problem with SJP in the movie until that last scene.  I wish they would have switched the endings for SJP and Hillary Swank, to me that would have been more believable, SJP as Robert De niro’s  daughter, Hillary Swank as Josh Duhamel’s love interest.

Don’t get me wrong, I like SJP. I loved her in Sex And The City, the TV series and series of movies which much more closely portray her closer to her own real life age.  But it seems that in any other movie SJP has been in outside of the Sex And The City trilogy she is always portrayed as someone much younger than she really is which by the way is 48 on her next birthday (I looked it up just for this blog, I am not a SJP stalker).  Not that it matters to anyone but me, but I am over the SJP hype, I don’t get it, I don’t see it.  Just me…just saying.

Moving on….we are in college football mourning in our house, Notre Dame lost the game last night.  I know we (really it’s just Walt), are going to dissect this game for several days.  Wait, we won’t dissect it, Walt will dissect it and I will listen first to how they got trampled on then to how all that really  matters is that they made it to the game and what a great season they had.  When the mourning is done, it will last a few days, I already know the final acceptable response will be, “They were good enough to make it there, it’s all that matters.”  By the weekend mourning Notre Dame’s loss will be replaced with NFL playoffs.

Yesterday I took a tupperware with some of the Sunday spaghetti sauce over to my mom and dad.  I was happy when  I got a call last night from my mom, she made some of the spaghetti as a side dish to their dinner last night and she and my dad thought that it was very good, that it had a real authentic Italian taste and agreed with me that it was close to restaurant quality.  Mom and dad were a little worried because I kept telling them how spicy it was (that was more Walt) and although they said they could pick up on the spicy taste, it wasn’t that over powering.  When I told Walt that they liked the new sauce Walt said he wants to hear from them this morning before he takes their critique, he wants them to give it 12 hours.  I am not even going to go into all the whacky things my sweet husband said about all of that other than to say he had me laughing so hard I cried, I laughed and cried so hard I could not talk.  He is such a goof!!

For months I have been trying to get this blog organized.   I really wanted to have a section where readers could go to find just the recipes, no chit-chat, no extra photo’s …just a simple, easy to find recipes from the daily blogs.  At first I thought the answer would be in a tab that was simply labeled “Just Recipes.”  I soon discovered that wasn’t going to be the answer, there are way to many recipes to put on just one page, people would scroll forever.  So I added a couple of extra pages “Beef Recipes” and “Slow Cooker Recipes” and I cut and pasted a recipe or two onto those pages.

Then the pages sat, they sat and they sat and they sat, until yesterday when I spent a few hours creating more pages, surfing through my archives and started the process of cutting and pasting recipes onto the appropriate pages.  I have a long way to go but at least it’s started, I procrastinated because I was just a little nervous about exploring my WP options but once I started just playing around with tabs and info things started falling into place.  So please bare with while I create and update the sidebar pages.

Today I leave you with the recipe for the Buffalo Chicken Garbage Bread that we made on Saturday.  It wasn’t my plan to serve two spicy dishes back to back this weekend, to be fair I never thought that the spaghetti would pack a tiny punch, it’s just how it worked out and ended up working out really well.  We loved the Buffallo Chicken Garbage Bread and want to share it with you today.

This is a great recipe to make while your sitting around watching a movie or a football game.  It went together really easy and the taste was fantasitc.  Walt and I both really loved it.  Walt like it so much, he is already thinking of variations to make.  I didn’t change anything on this one, I did it exaxty as it was posted.  Give it a try, let us know how you like it.

I found this recipe on Pinterest from “Finding A New Life Through Food”

Buffalo Chicken Garbage Bread

Garbage Bread

What You’ll Need:

2 boneless chicken breasts
1 tsp. olive oil
1 pizza dough (I used store bought and let it sit out for about 20 minutes)
8 oz. of shredded mozzarella cheese (I used part skim)
3 oz. of shredded cheddar cheese
1/2 cup of Franks Wing Sauce
1/3 cup of ranch or blue cheese dressing (I used Ranch)


  • Cut chicken into cubes
  • Season with salt and pepper
  • Heat teaspoon of olive oil in skillet and add chicken when hot
  • Cook chicken completely and then add 1/4 cup of wing sauce
  • Stir to coat chicken and let simmer for a minute or two
  • Take chicken off heat and let cool.
  • Pre-heat oven to 425°F
  • On a well-floured surface, spread pizza dough into a long rectangle shape.
  • Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce and mix
  • Spread across the dough
  • Add chicken and then top with mozzarella and cheddar cheese
  • You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier
  • Roll the dough like a pinwheel until you reach the end (don’t roll too tight or dough won’t cook on the inside)
  • Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking
  • Spray baking sheet with light coat of non-stick cooking spray
  • Place garbage bread on the pan and bake for 20 to 25 minutes
  • Let sit for five minutes and cut into and enjoy!

Garbage Bread


“NACHO” Typical Work Schedule

Woohoo….it’s Wednesday (and raining), two more days and Walt will have a four-day weekend.  Unfortunately the four day weekend is not a result of vacation days.

Although Walt is a salary employee when he works overtime he is entitled to over time pay.  I won’t say the company, however I will say the location he works at does not believe in paying overtime so when special projects come up and someone needs to be in the building for contractors and suppliers they tend to rearrange schedules so that overtime is not a factor.

That’s what has happened this time.  Building expansion is set to begin and equipment upgrades are starting to take place.  Unfortunately the best time to do that is Saturday and Sunday when the facility is always empty.  Walt drew the short straw so after this long weekend he’ll be working the next two weekends with Monday and Tuesday becoming his time off.

Walt is actually pretty excited about it.  He’ll see the equipment going in, learn how to use it and then he will train everyone else.  Walt likes getting in there at ground zero which now makes me wonder if he volunteered for this little project.

Even though it’s “not your (nacho) typical work schedule” (like that little play on words, I know, right?), it really is not all the bad either.  Wednesday through Friday Walt will work his split shift, but Saturday and Sunday will be a regular day shift which means he’ll be home for a normal dinner hour.  With Monday and Tuesday off we’ll be able to do some things during the week that we normally wouldn’t have the time to do because of his split shift.

It all works out in the end I guess and it is only for two weeks.  I think it’s funny that the guys were worried about what I was going to say.  That is one of the great things about Walt’s company, they are family oriented, they do believe family is first.  If I would have given him grief about it or if we had some type of family event planned someone else would have taken it.

We’ve had some family emergencies that have come up in the last few years and management has been very good to us.  When Josh and Kaylee’s Papa Al (Cindy’s Dad) passed away unexpectedly the facility manager approached Walt and told him to take off and do what he had to do to be with and take care of our grandchildren.  The facility managers words, “Take care of your family.”  I love this company.

I’m good with this crazy lil schedule, we’ll make it work, make it interesting I’m sure.

So in light of Walt’s upcoming wacky temporary schedule,  today I’ll leave you with our Tasty Nacho’s Recipe.  This recipe didn’t originate anywhere but came from a little bit of everywhere.  You know, one of those recipes where over the years you take a little bit from this recipe, a little bit from that one and just a smidge from what sounds like it  might be good that’s been rolling around in your head.  You throw it all together and BAM!  A masterpiece is created.

Have fun with it, add anything that you like on your nacho’s that we didn’t do, maybe try something new.

Tasty Nacho’s

Tasty Nacho’s

What You’ll Need:

1.25 – 1.5 lbs.        Ground Round

1 Packet                 Taco Seasoning

3/4 cups                Water

1 Cup                      Shredded Cheese

1 Can                      Traditional Refried Beans

1 Cup                      Thick n Chunky Salsa

1-4 oz Can             Chopped chili peppers

1 Bag                       Restaurant Style Tortilla Chips

1 Cup                       Sliced green onions

1 Cup                       Diced tomatoes

Sour Cream


  • Brown ground beef – drain
  • Return to pan and add taco seasoning and water
  • Bring to a boil, reduce heat, simmer about 10 minutes until thickened
  • Turn on broiler
  • Place rack close to broiler
  • Line a large baking sheet with aluminum foil
  • Spread tortilla chips over the baking pan
  • Spread the meat mixture over the tortilla chips

Spread meat mixture over chips

  • Drop small spoonfuls of refried beans all over the chips and meat mixture

Refried beans

  • Drop salsa by small spoonfuls over the chips/meat/beans

Add salsa

  • Spread chili’s over the chips/meat/beans/salsa
  • Spread cheese over the entire baking sheet
  • Place under broiler until cheese melts

Broil until cheese is melted

  • Garnish with tomatoes and green onions (or anything you like)
  • Serve