You are currently browsing the monthly archive for February 2009.

Mama Jo’s Mama’s Chicky Nuggets


  • 3 C flour
  • 1 C corn meal
  • 1 T garlic powder
  • 1/2 T onion poweder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 eggs
  • 4 boneless, skinless chicken breasts, cut into app. 1-in pieces
  • app. 1 C canola oil


  1. Pour oil (about 1/4 in deep) into iron skillet and heat on medium.
  2. Combine first six ingredients in medium sized bowl or 8×8 dish.
  3. Mix with fork.
  4. Add eggs to separate medium sized bowl, beat well.
  5. Test oil with a dash of flour mix. If flour sizzles, oil is ready.
  6. Put chicken in egg bowl and coat.
  7. Dredge each piece in flour mix.
  8. Repeat steps 6 and 7 for thicker, crispier coating.
  9. Place coated chicken in hot oil so that each piece is about 1/4 in apart. Do not overload the pan!
  10. Cook until golden brown, about 5 minutes. Adjust heat if browning too quickly.
  11. Flip chicken over, repeat step 10.
  12. Chicken is done when golden brown and it’s not squishy to touch.
  13. Lay cooked chicken on a paper towel to soak up excess oil.

For a healthier option, bake in the oven at 375 until the internal temperature reads 165 (about 20-25 minutes).


The Mama’s Pizza


  • 2 already cooked pizza crusts
  • 1 small jar of pizza sauce (non-meaty spagetti sauce will do as well)
  • 1 8 oz bag of finely shredded italian blend cheese
  • 1 8 oz bag of finely shredded pizza blend cheese
  • 2 T dried basil
  • 1 T garlic powder
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 T honey
  • 2 T extra virgin olive oil
  • toppings: any vegetable and meat of choice (tonight we’re using 12 oz of chopped canadian bacon and a 3.5 oz bag of bacon pieces)


  1. Preheat oven according to instructions on crust package.
  2. In a small bowl combine basil, oregano, garlic powder, and black pepper. Mix well and set aside.
  3. In a small, microwave safe measuring cup (the kind with a spout, like Pyrex) combine honey and olive oil and heat for about 20 seconds. Mix well.
  4. Lightly drizzle honey/oil onto pizza crusts. With hands or paper towel, spread evenly over both crusts.
  5. Sprinkle 1/4 of spice mixture on each crust (use 1/2 mix total).
  6. Generously pour pizza sauce on center of each crust. Spread with the bottom of a large spoon or ladel, leaving about an inch of crust around the edge.
  7. Sprinkle one cup (about half) of each type of cheese evenly on each crust.
  8. Sprinkle half of toppings evenly on each crust.
  9. Repeat steps 7 and 8.
  10. Sprinkle the rest of the spice mix over the top of each pizza.
  11. Bake according to instructions on crust, or until the cheese is bubbly and the crust is golden.

Yields 12-16 pieces of pizza, depending on how you dvide it up.

Bambi’s Marinara


  • 28 oz can of crushed tomatoes
  • 2- 14.5 oz cans 100% natural stewed, peeled tomatoes
  • 1 lb ground venison (or other lean ground meat)
  • 1 large yellow onion, diced
  • 1 green bell, diced
  • 5 cloves garlic, minced
  • 3 T extra virgin olive oil
  • 3 T granulated sugar
  • 2 T kosher salt
  • 2 T dried basil
  • 2 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/4 c fresh parsley, chopped
  • 2 bay leaves
  • 1/4 c water


  1. Blend stewed tomatoes in a blender, 2 pulses about 3 seconds each
  2. Add crushed tomatoes, blend with about 5 pulses. Set aside.
  3. In a stock pot or dutch oven, add olive oil and heat to medium.
  4. Add onion, bell pepper, and garlic and half of salt. Cook until soft, about 3 minutes.
  5. Add meat and brown, about 10 minutes.
  6. Add all other ingredients except tomatoes and water. Mix well and cook about 2 minutes.
  7. Add tomatoes and water. Mix well, being sure to scrape any bits off the bottom of the pan.
  8. Bring to boil, then turn heat to low and simmer at least 45 minutes. Stir every 15 minutes or so. (The longer you simmer, the longer the flavors have to mix.)

Nope, you’re not at the wrong blog..I promise.

Tonight we’re going to have breakfast for dinner…and not just any breakfast, but a traditional Mexican breakfast…YU-MEE! or, excuse me, SABROSA!

Huevos con Chorizo

(using Chorizo Fresco, the soft variety as opposed to the smoked, hard variety)


  • 1 lb chorizo
  • 8 eggs
  • splash of milk


  • Preheat skillet to medium (don’t use an iron skillet, it will be a PAIN to clean!).
  • Remove chorizo from casing and place in pan.
  • Cook until firm, resembling finely ground beef, about 7-8 minutes.
  • Drain in colander, return to pan.
  • In medium bowl, whisk eggs and milk together until fluffy.
  • Pour eggs into pan, scramble eggs mixing thoroughly with chorizo.

Serve with warm corn tortillas, refried beans, and diced fried potatoes for a complete meal. Garnish with any or all of the following: cheddar cheese or queso fresco, sour cream, salsa, tobasco, green onion.

Lemon Pepper Chicken


  • 1 Chicken breast for each adult, 1/2 for each child
  • lemon pepper seasoning
  • garlic powder
  • 2 T extra virgin olive oil


  1. Add olive oil to skillet(preferably iron) and heat to medium.
  2. Dust one side of chicken with garlic powder.
  3. Generously sprinkle lemon pepper on same side.
  4. Place chicken, spiced side down in skillet.
  5. Repeat step 3 on remaining side. Cover.
  6. Cook 5-7 minutes, until golden. Flip, cook another 5-7 minutes until chicken is firm.
  7. Allow to rest for a couple of minutes.

Guilt Free Sloppy Joes (or is it Sloppy Does??)


  • 2 to 3 lbs – ground venison (mine is a deer/pork combo)
  • 1 tsp dried mustard
  • 1/2 T + 1 tsp salt
  • 1 tsp pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 8 oz can tomato sauce
  • 1/2 c water
  • 1/2 c katsup
  • 1/4 c brown sugar
  • 2T cider vinegar
  • 2T yellow mustard
  • 1T chili powder
  • 1T worcestershire sauce
  • 1T liquid smoke
  • 1T flour


  1. Preheat cast iron skillet or dutch oven to medium-low.
  2. Add onion, garlic and meat to pan.  Stir until well mixed.
  3. Increase heat to medium-high.
  4. Add dried mustard, 1 tsp salt, and pepper. Mix well and brown.
  5. Add browned meat to large crock pot (do not drain if using lean meat!).
  6. Add remaining ingredients to meat. Mix thoroughly.
  7. Cook on high for four hours or low for eight hours. (This recipe can be converted to stock-pot by simply simmering on low for about 45 min.)

Serve over whole wheat buns with mustard and pickles to garnish. Pair with beans and a green salad for a complete evening meal.

Easy Peasy Toodle Noodles

Ingredients (estimated, as usual):

  • 1 jar Alfredo sauce (we like Bertoli) with about 1/3 c water added
  • 1.5 c sweet peas
  • 2 cans tuna in water
  • 1 cup shredded packaged mozzarella and provolone mix
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • a dash of dried mustard
  • a couple of shakes of red pepper flakes
  • 1 package whole wheat, no yolk egg noodles
  • 1/2 package (about 2 cups) herbed croutons or stuffing mix
  • 1/4c freshly grated parmesan cheese


  1. In a medium size bowl, mix first nine ingredients together until well blended.
  2. Cook noodles according to package instructions, until just firm. Drain, return to pot.
  3. In pot, combine sauce mix with noodles.
  4. Spread noodle mixture into a 9×13 glass pan.
  5. Combine herb stuffing mix with about 1/4c water to barely moisten. Mix well, and spread over top of noodles.
  6. Sprinkle with freshly grated parmesan.
  7. Bake at 400 until stuffing is golden brown and slightly crispy to touch. About 20-30 minutes. To save energy, do not preheat.

Pair this with a hearty roll and a green salad for a complete evening meal.

About the Cook

I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
%d bloggers like this: