Chicken Bacon Ranch Quesadillas

When I saw this recipe on Plain Chicken I just knew that I wanted to try it! I love these quesadillas and next time I think I might use a spicy ranch instead of regular ranch. I love making quesadillas, they are just too easy.

Tortillas

1/3 cup mushrooms (sliced)

1 cup chicken (cooked and diced)

1/4 cup ranch dressing

5 - 6 pieces of bacon (chopped)

1 1/2 cups of shredded cheese

Spray pan with cooking spray. Lay tortilla on pan, on one half of the top with cheese, bacon, mushrooms and chicken then drizzle with ranch dressing. Fold the empty half over and press down. Flip after a few minutes and cook until both sides have browned and are crispy. Repeat until all the quesadillas are done.

Grilled Broccoli and Lemons

We love broccoli but normally we just steam it, when I saw this recipe I knew we had to try it right away! I loved it and would eat it this way every time, Gray liked it but wasn't as crazy about it as I was. This recipe is from the Noble Pig blog.

1 bunch of broccoli, sliced into large pieces
2 lemons, halved
2 tbsp olive oil
Salt & pepper

In a bowl, coat the broccoli and lemons with olive oil. Season with salt and pepper. Grill over medium heat for 12 to 15 minutes, rotate the broccoli as needed. Remove from grill when tender and slightly browned. Squeeze the lemon over the broccoli before serving.

Peach Cobbler

This is the peach cobbler recipe my mom has always made! It reminds me of 4th of July at the beach.

5 to 7 fresh peaches, diced

1 stick butter, melted

1 cup and 1/4 cup sugar

1 cup self rising flour

1 egg

1 tsp vanilla

Heat oven to 350. Toss the peaches with 1/4 cup sugar. Place in a 8x8 baking dish. Mix together butter, 1 cup sugar, flour, egg and vanilla. Pour over peaches. Bake for 35 to 40 minutes. Cover with foil if it starts to brown quickly but isn't done. Serve warm with ice cream.

Cinnamon Biscuit Fritters

I love an easy, semi-homemade breakfast recipe! Real Mom Kitchen as the best ones! These were simple and delicious for a lazy Saturday morning and I think they will go into heavy rotation at our house.

Fritters:

2/3 cup sugar
1 tbsp cinnamon
6 tbsp butter, melted
1 16.3 oz pack Grands Biscuits

Glaze:

1 tbsp melted butter
1/2 cup powdered sugar
1- 1 1/2 tbsp hot water

Heat oven to 350. Combine sugar and cinnamon in a bowl. Dip Biscuits into butter then completely into the sugar mixture and place on a greased pan. Repeat until all the biscuits are done. Bake for 13 to 17 minutes. Remove from oven. In a bowl combine all the ingredients for the glaze and drizzle over the biscuits. Serve warm.

Quick Beer Pizza Crust

I wasn't sure what to expect with this one, I figured it would be good enough pizza. Gray and I both loved this recipe and it could not be more easy. We will be making this a lot! I found the recipe on pinterest and it's from Bluebonnets and Brownies.

4 cups all purpose flour
2 tsp instant yeast
1 tsp baking powder
1 1/2 tsp salt
2 tbsp olive oil

1 12 oz beer (room temp)

Combine four, yeast, baking powder, salt and olive oil. Add beer and mix by hand or with a mixer using the dough hook. Mix for 7-9 minutes if using the mixer, longer if mixing by hand. Form a ball out of the dough and let rise for 30 minutes to 2 hours. When you are ready heat the oven to 450. Roll the dough out on a pizza stone or baking pan. Place the rolled out dough in the oven for 5 to 7 minutes. Remove from oven and top with desired topping. Place back in the oven until the pizza is golden brown. Remove and let sit for 3 to 5 minutes before cutting.

New Potatoes with a Roasted Garlic Vinaigrette

This is one of my favorite new side dishes. They were soooo good and they seemed kind of fancy but are way easier than how fancy they seem to be! This recipe is from A Farm Girl's Dabbles.

3 tbsp olive oil (divided)
1 1/4 tsp kosher salt (divided)
1/2 tsp freshly ground black pepper (divided)
7 garlic cloves (unpeeled)
3 lbs small red potatoes (quartered)
3 tbsp minced chives
2 tbsp white wine vinegar
2 tsp Dijon mustard

Heat oven to 400. Combine 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic, and potatoes. Spread over a lined sheet pan. Bake for 1 hour, flip after 35 minutes. Let stand for 5 minutes after coming out of the oven. After the potatoes come out of the oven remove the garlic and squeeze out the pulp into a bowl, combine the remaining ingredients and whisk well. Toss the potatoes in the vinaigrette. Serve warm.

Cream Cheese Pie

Some people might call this cheesecake but it's not, it's a pie and it is deliciously not cheesecake. Slightly similar but different yet totally amazing. I found this recipe on blogging...it's what's for dinner.

1 Graham Cracker Crust (homemade or store bought)

Filling:

16 oz cream cheese (softened)

2 eggs

2 tsp vanilla extract

1/2 tsp lemon juice

3/4 cup sugar

Topping:

1/2 pint sour cream

3 1/2 tbsp sugar

Heat oven to 350. With an electric mixer beat together cream cheese, eggs, vanilla extract, lemon juice and sugar until smooth. Pour into the pie crust. Bake for 30 to 40 minutes or until the pie is set. Remove and let cool for 5 minutes. Whisk together the sour cream and sugar and pour on top of pie. Bake for 5 more minutes. Remove and refrigerate for at least 5 hours before serving.

Apricot and French Dressing Crock Pot Chicken

I saw this recipe on Pinterest a while ago, it's from Pennies on a Platter and apparently everyone already knew about it but I missed the boat. This recipe so so easy, I love crock pot recipes and this is one of the easiest ones I have ever made! Make some rice and you have a quick and delicious meal!

3 -4 boneless chicken breast

1 cup french dressing

1 cup apricot preserves

1 package of onion soup mix

salt and pepper to taste

Place chicken in the crock pot. Mix together the dressing, preserves, onion soup mix, salt and pepper. Cook on high for 3 hours or low for 6 hours.

Mozzerella Basil Bread

I created this one day when I had some fresh mozzarella hanging around. What's better than fresh mozzarella, basil and tomatoes in the summer? I need to make this again soon!

1 Slice of French Bread

2 Slices of Tomato

2 Slices of Fresh Mozzarella

2 Chopped Fresh Basil Leafs

1 tbsp butter

1 chopped garlic clove

Set oven to broil. Mix together butter and garlic, spread on bread and broil until slightly brown. Layer tomatoes, basil then cheese and broil until cheese is melted.

Triple Chip Cookies

These amazing little guys are from Bakeralla. She doesn't just make fabulous cake pops but she has awesome recipes like this! I had all three of these chips in my kitchen so it was easy to make them. They were all of my favorite things rolled into one. Really, who wouldn't love these cookies?

2 3/4 cup ap flour
1 tsp baking soda
1/2 tsp salt
1 cup butter
3/4 cup sugar
1 cup brown sugar
2 tsp vanilla
2 eggs
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup white chips

Heat oven to 350. In a large mixing bowl combine the flour, baking soda, and salt. In a separate bowl combine together the butter, brown sugar and sugar with a mixer until light and fluffy. Add eggs and vanilla and combine well. Add half the flour and mix in, scraping down the sides as you go, then add the second part of the flour and mix well. Mix the chips together in a separate bowl. Add the chips to the dough mixture and stir in just until they are evenly spread out. Spoon the batter onto a parchment lined pan. Bake for 10 to 12 minutes.

Fajita Grilled Corn

I came up with this one night when we were grilling out. I was suppose to make a different kind of corn and couldn't find one of the ingredients at my house so I just went with this instead.

4 ears of corn

4 tbsp butter

2 tbsp fajita seasoning

Mix together the butter and the fajita seasoning. Spread all over each piece of corn. Wrap in foil and grill on the top wrack for 10 to 15 minutes or until the corn is done.

Panko Crusted Salmon

I love salmon! It's a bit of a treat around our house and we were so excited to learn that a nicer grocery store in our area was doing 1/2 off salmon on tuesdays for the month of August, sadly we learned it with only 2 week left but we took advantage of it both weeks. I searched for some recipes and came across this on Annies Eats. I think this is one of my new favorite ways to make it.

2/3 cup panko
2 tbsp finely chopped fresh parsley
1 tsp lemon zest

1/2 tsp kosher salt
1/2 tsp ground black pepper
3-4 tbsp olive oil (divided)
4 (6-8 oz) salmon fillets (with skin)
2 tbsp Dijon mustard
Lemon wedges (for serving)

Heat oven to 425. In a bowl combine the panko, parsley, lemon zest, salt and pepper. Add 2 tbsp of olive oil and mix together well. Brush each piece of salmon with mustard then season with salt and pepper. Press the panko mixture onto the salmon. Add 1-2 tbsp of olive oil to a pan. Heat the pan to medium high heat. Add the salmon, skin down, to the pan and cook for 4 to 5 minutes. Transfer the pan to the oven for 5 to 7 more minutes. Remove from oven, cover with foil and let the salmon rest for 5 to 10 minutes. Serve with lemon.

Lemon Zest Asparagus

I found this recipe on Pinterest. So it's where I got the idea for this recipe but I sauteed mine which makes it different from the one I originally found. Gray and I both love asparagus and this was a very simple recipe for it! I love the combination of lemon and asparagus.

1/3 lb. asparagus
1 tbsp olive oil

1 tbsp fresh lemon juice
1 tbsp lemon zest

salt and pepper to taste

Cut the ends off the asparagus then cut it in half. Heat a pan to medium low heat and add olive oil then add asparagus. Saute until the asparagus is fork tender. Remove from heat a toss with lemon juice, lemon zest, salt and pepper.

Lemon Blueberry Breakfast Bread

I got this recipe from Sweet Pea's Kitchen but changed it up. It turned out so well, it was a big loaf and we ate off of it for several days. I kept saying how it reminded me of something that would be served at a baby shower or wedding shower. It was delightful!

1 1/2 cups and 1 tbsp flour (divided)
2 tsp baking powder
1/2 tsp kosher salt
1 cup sour cream
1 cup sugar
3 large eggs
2 tsp grated lemon zest (2 or 3 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries

For the Syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the Glaze:
1 cup confectioners’ sugar (sifted)
2 to 3 tbsp fresh lemon juice

Heat oven to 350 and spray a 9x5 pan with nonstick spray. In a bowl mix together the flour, baking powder and salt. In a separate bowl mix together the sour cream, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Toss the blueberries in the 1 tbsp of flour then stir them into the batter. Pour the batter into the pan and bake for 50 to 55 minutes. Let cool for 10 minutes in the pan then remove. While the loaf is cooling, combine the lemon juice and sugar in a pan over medium low heat. Keep stirring until all the sugar has dissolved then continue to heat for 3 more minutes. Remove from heat and set aside. With a tooth pick poke the loaf all over then brush the bread with the syrup. Once the bread is cool whisk together the lemon juice and sugar. It should be thick but still pourable. Pour over bread. Wait 15 minutes before serving.

Bacon Bit Burgers

We made these one night when we were suppose to have something else and at the last minute said, screw it, we want burgers. This is what I came up with in a pinch and they were awesome! We will be making them again soon.

1 lb ground beef

1/2 tbsp lowery's seasoning

1/2 tsp onion powder

1/4 cup bacon bits or chopped bacon slices

1/2 tbsp ketchup

1 egg

Mix together all the ingredients and form 3 to 4 patties. Grill until done. Top with your favorite toppings. I suggest cheddar, mayo, ketchup, mustard, tomato and pickles...because those are my favorites.

This recipe was linked up over at the Eat at Home Ingredient Spotlight for Bacon and the Ingredient Spotlight for Ground Beef.

Loaded Hash Brown Potato Cups

The idea for these come from The Yummy Life. I just sort of went crazy with these and Gray and I both really enjoyed the outcome!

1 (20 oz) bag Simply Potatoes Shredded Hash Browns
1/4 cup onion (chopped)
1/2 cup shredded cheddar
1/2 cup shredded mozzarella
1/4 cup crumbled bacon
salt and pepper to taste
2 tablespoon olive oil

Heat oven to 350. Spray muffin tin with nonstick spray. Mix together all ingredients. Fill each cup with the mixture and press down. Bake for 25 minutes, remove from oven and press down. Place back in the oven and bake for 30 more minutes. To remove run a knife around the edge of each cup and flip the tin over.

Grilled Caprese Chicken

I threw this together one night when I wasn't in the mood to make anything more difficult! This was such an easy summer dish with tons of favor!

3-4 Boneless Skinless Chicken Breast

1 cup Italian Dressing

3-4 Basil Leafs

1 Tomato

1/2 Fresh Mozzarella Ball

Marinate chicken in Italian Dressing for at least 3 hours or up to 24. Slice the tomato so that you have one slice per piece of chicken. Chop a basil leaf per chicken breast. Slice two pieces of mozzarella per chicken breast. Grill the chicken over medium heat until done. While the chicken is still on the grill top with basil, then mozzarella and finally tomato. Remove once cheese has slightly melted.