Saturday, May 31, 2014

Show Stopper Saturday - Yummy dessert theme.

                         Happy Saturday everyone, its Show Stopper Party Time!


I am so excited to be co-hosting the Show Stopper Saturday link party today! This is such a great link party, and the hostesses couldn't be more talented. Take a look at what they have been up to this week?

Host Featured Recipes S’mores Fried Scones, Zucchini Noodles with Meat Mushroom Tomato Sauce, Black Bean and Chicken Tacos, Blueberry Muffin Milkshake

S’mores Fried Scones from Simply Gloria

Zucchini Noodles with Meat Mushroom Tomato Sauce from Joyful Healthy Eats

Black Bean and Chicken Tacos from Happily Ever Rushed

Blueberry Muffin Milkshake from Will Cook For Smiles

 The Fun of getting to co-host is picking out your favorites from the last party- I went with a yummy dessert theme! 

Double Cookies and Cream Cookie Cake | | #Oreos #cookiecake

ice cream sandwich cake

Caramel Banana Cream Pie / Busy Mom's Helper

3-2-1 Black Forest Cake

Caramel Coconut Cream Pie  I Want Crazy

  Most Viewed from last week - Cuban Sliders - House of Yumm

                                          Cuban sliders! Ham, swiss cheese, dill pickles on slider buns topped with a dijon mustard spread!

Here are your hosts!

Gloria from Simply Gloria!
SimplyGloriaPic 200x200 facebookpinterestgoogleplustwitter
JoyfulHealthyEats facebookpinterestgoogleplustwitter


WillCookForSmiles facebookpinterestgoogleplustwitter


Just a few easy rules before we party:

1. Please share your recent projects, crafts, recipes, tips, stories…etc!
2. Please no Etsy shops, nothing you are selling and giveaways only if attached to a project!
3. Family friendly please!!
4. I would love it if you can follow the hosts on any/all social media, sign up for email and grab a button.
5. We don’t have a link limit but PLEASE do observe the party etiquette!

Thursday, May 29, 2014

Black Bean and Chicken Tacos


               This is hands down one of my most favorite recipes. It has sweet and spice and the perfect amount of heat.  Every other time I have made this I have fried the tortillas into a tostadas but the last time I had left over taco shells and thought I could use up my supply. Also, if I make the tostadas myself I like to plan ahead so that I am not doing this on a work night. I will tell you that making the shells yourself is not only quick and easy but they are delicious. They come out hot and a little salty and with the mix it is an absolutely wonderful dinner. Make sure if you have time try the tostadas.  If you are tight on time then the pre-made shells are perfect!

1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
1 bag of coleslaw (in the produce section)
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces


Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.

Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper. 

Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the coleslaw and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.

Top each tortilla with beans, chicken, coleslaw and sour cream.

If you try this I would love to know your thoughts. The flavors in this will blow you away. In fact, I just put this on my grocery list for next week..


Thanks for visiting Happily Ever Rushed

Sunday, May 18, 2014

7 Layer Salad - A great summer treat!

                                                     7 Layer Salad

   This is a favorite of my husband's. I haven't made this in years and when my sister was having a cook out I knew this would be the perfect thing to make. As far as a summer salad goes this is such an easy one and you can always change out the layers to suit your tastes. Simple ingredients, simple instructions and delicious. What more could you ask for? 

2 cups of mayo (I used light)
1 package of frozen peas
1 bag of shredded lettuce
1 large onion
1 bag of Bacon bits
1 bag of shredded cheese
2 large bell peppers ( I used red and yellow for color)
1/4 cup of sugar


In a separate bowl mix the 2 cups of mayo with the 1/4 cup sugar. Place in refrigerator until later

Boil peas until they float, drain them and wait until they are mostly dry.

While peas are boiling cut up the onion and the bell pepper.

This is where you will start your layers, I used a foil pan so that I could throw it away.

Take your mayo and sugar mix and spread it evenly on the bottom.

Next layer your peas, peppers and onions

Then your  lettuce, cheese and then bacon bits on top! 

                                           Refrigerate until ready to serve!


Will Cook For Smiles

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