Corn, Potato & Cheese Chowda

A couple weeks back the boy & I went to a thrift store quite a ways away. He was looking for video games & I was just along for the ride. I think the place was called 2nd & Charles, but basically everything looked brand new. I don’t know if you could even call it a thrift store, but they sell used games, books, dvds, music etc. I got sucked into the cookbooks after I yet again, failed to find Hocus Pocus in a store. Honestly, such a brilliant Halloween movie, a couple weeks before Halloween & it’s practically impossible to find. Thankfully I have the best boyfriend ever and he successfully surprised me with a copy! Anyways, I found this awesome cookbook called Soup Bowl & we decided to start up a tradition of Soup Sunday’s! Brilliant. We both love soup & with fall here & winter on its way, what better time to start a soup tradition!?

We both love cheese & basically all things carb related. He picked out a recipe in the book called Corn, Potato & Cheese Soup. We decided to try and make it a little healthier by replacing the heavy cream with low-fat cream cheese. It probably didn’t make it much healthier, but maybe reduced some of the bad saturated fats that heavy cream has. One can dream right? Well the soup turned out delicious! It was creamy, thick, cheesy & oh so good.

I hop you all enjoy this as much as we did!

Corn, Potato & Cheese Chowda

Serves 5 Prep Time:  15 Min Cook Time:  35 Min


  • 3 TBSP Light Butter or Regular Butter
  • 2 Shallots, Finely Chopped
  • 2 Cloves Garlic, Minced
  • 2 Large Potatoes, Peeled & Cubed into Bite Sized Pieces

    Corn, Potato & Cheese Chowda
    Corn, Potato & Cheese Chowda
  • 1 ½ C Frozen Sweet Corn Kernels
  • 5 TBSP All Purpose Flour
  • 3 TBSP White Cooking Wine
  • 1 ½ C Milk
  • 8oz Block of Neufchatel Cheese (Low-Fat Cream Cheese)
  • ½ C Shredded Cheddar Cheese
  • ¼ C Shredded Swiss Cheese
  • 1 Can Lower Sodium Chicken Broth
  • 8 Fresh Sage Leaves, Chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper


  1. Begin by adding butter to a large pot & set the heat to low. While butter is melting begin chopping the 2 shallots & garlic cloves. Add to pot of melted butter and stir occasionally for 5 mins or until shallots are softened and garlic is fragrant.
  2. While shallots & garlic are cooking, peel your potatoes & cube into small bite sized pieces. After shallots & garlic are softened add your cubed potatoes. Cook for approximately 5 minutes, stirring occasionally.
  3. Add the flour to the pot & stir until incorporated somewhat evenly. Cook for about a minute. Add white wine & mix. Slowly add milk & chicken broth, then turn heat to medium-high. Bring mixture to a light boil stirring frequently. Once mixture starts to boil turn heat down and allow the mixture to simmer.
  4. Stir in corn, sage, swiss, cheddar, cream cheese & salt/pepper. Allow to simmer for approximately 20 minutes or until potatoes have just a slight crunch to them. Cook a little longer if you like softer potatoes & ENJOY!

Not So Amish, Amish Macaroni Salad

So my boyfriend & I usually try and prep a couple meals/sides on Sunday’s before he leaves for the week to head up to work. He’s been telling me about how much he really enjoys picking up Amish Macaroni Salad on his lunch break. Naturally, I decided to try making Amish Macaroni Salad to send with him to help him save a little money. Homemade is always better anyways!

Now I have never actually had legit Amish Macaroni Salad so I was excited to try making it. I didn’t really have a taste to go off of, but I did find a recipe with eggs & cheese in it, two of my favorites. We made it one week & it was good, but I wanted to try changing it up slightly the next week. It’s delicious. Probably not as “Amish”, but it’s a darn good macaroni salad if I do say so myself.

Of course it’s fall & I’m posting picnic items, but that’s just how I roll. I’d make pumpkin pie in June if I had help eating it. Heck, I would drink pumpkin beer year round if someone would just keep the shelves stocked. Who ever said there isn’t a market for fall flavors year round is surely mistaken.

So a pasta salad in September, almost October it is! I hope you all enjoy!

Not So Amish, Amish Macaroni Salad

Prep Time:  30 Minutes                 Total Cook Time: 1 Hour & 30 Minutes


  • 1 Box Macaroni (1 lb)
  • ¼ C Red Onion, Diced
  • 2 Tbsp Dill Pickle RelishNot So Amish, Amish Macaroni Salad
  • 1 15oz Jar of Light Miracle Whip Dressing
  • 3 Tbsp Yellow Mustard
  • ¼ C Sugar
  • 3 tsp White Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • ¾ tsp Paprika
  • 4 Small Hard Boiled Eggs, Chopped – or 3 Large Hard Boiled Eggs
  • 1 C Colby Jack Cheese, Cubed


Cook macaroni according to the directions on the box.

Begin dicing onion, hard boiled eggs & colby jack cheese. Set aside.

Combine dill pickle relish, light miracle whip dressing, yellow mustard, sugar, white vinegar, salt, black pepper & paprika in a large bowl. Combine using a whisk. Once thoroughly combine set aside.

Once noodles are cooked & slightly cooled, combine with dressing, diced onions, chopped hard boiled eggs & cubed cheese.

Cover & chill for approximately 1 hour. Chilling overnight is best if time allows it! Enjoy!

Sweet Potato Chorizo Enchiladas

For the past few days the East coast has been getting all kinds of warnings about 2015’s snowpocalypse. Since part of my job now entails shoveling all the snow, I knew we wouldn’t have time to cook dinner tonight. So while I had the time, I prepped dinner for tonight yesterday on Sunday Funday which usually entails me drinking beer or wine, depending on my mood & cooking. I’m on a huge Milky Chance kick so he was definitely helping me cook all afternoon.

My roommate is always complaining that we never make Mexican food, and he is correct, we really don’t. Mexican food isn’t my favorite, but I do love margaritas. So to please him, since he is letting me work for him AND live with him, i’d make him some enchiladas for Mexican Monday.

I found this recipe a couple weeks ago that caught me eye. We’ve been cooking a lot with chorizo and sweet potatoes so we happened to have just about everything on hand when I was looking up the ingredients for this recipe. I tweaked it a bit to get the flavors I wanted & it worked real well.

I don’t know how “Mexican” this is, but it works. My enchilada rolling technique is not the best.. actually it’s horrible. If you make this, hopefully they turn out more enchilada shaped. Mine look like mini-burritos. They say it’s all about the presentation, but hey, if it tastes good, who cares what it looks like!

Sweet Potato Chorizo Enchiladas

Serves 4          Prep Time:  Approximately 3o Minutes          Cook Time:  20 Minutes


  • 2 TBSP Olive Oil
    Sweet Potato Chorizo Enchiladas
    Sweet Potato Chorizo Enchiladas
    Finished Product
    Finished Product

    Cooked sweet potatoes, green peppers, onions, garlic & chorizo.
    Cooked sweet potatoes, green peppers, onions, garlic & chorizo.
  • 2 Medium Sweet Potatoes, Diced
  • 1/2 C Yellow Onion, Diced
  • 1 C Diced Green Pepper
  • 2 Garlic Cloves
  • 4 Links Chorizo, Casings Removed
  • 8-10 Taco Sized Tortillas
  • 1 (15 oz.) Can Enchilada sauce
  • 1 to 1 1/2 C Shredded Mexican Cheese
  • 1/2 Can of Refried Bean
  • Salt/Pepper
  • Siracha (Optional)
  • Sour Cream (Optional)
  • Cilantro (Optional)


  1. Peel the sweet potatoes and dice into small cubes. Dice the onion. Remove the stem & seeds from the green pepper and dice into small pieces. Mince the garlic.
  2. In a large skillet, cook the sweet potatoes, green pepper, onion & garlic in olive oil, over medium heat until they become tender, approximately 10 minutes. Remove the casing from the chorizo and cook with the vegetables. Break up the meat and cook until browned approximately 5-10 minutes.
  3. While the vegetables & chorizo are cooking, spray a large casserole dish with non-stick cooking spray. Start prepping the tortillas by placing a dollop of refried beans in the middle of each tortilla. Spread the beans out in about a 2-3 inch circle.
  4. Preheat the oven to 375 degrees.
  5. Once the veggies and chorizo are cooked begin filling the tortillas, evenly distributing the mixture amongst the tortillas. Since I am not a good enchilada roller, mine were more fat and burrito looking than enchilada looking. I had just the right amount of filling to fill 8 tortillas. Fill the inside and roll each tortilla folding in the ends to keep them enclosed. Place them in rows inside the sprayed casserole dish. The enchiladas should fit the dish snuggly to help prevent them from unraveling.
  6. Pour the enchilada sauce over the rolled tortillas trying to evenly distribute the sauce as best as you can. Top with shredded Mexican cheese. If you like your food extra cheesy, add more cheese to the top.
  7. Sprinkle with salt/pepper to taste. You can also sprinkle some fresh or dried cilantro to the tops of the enchiladas if you enjoy that spice. I personally do not, but know some people do so I limited the cilantro to only a few of the enchiladas to please everyone’s taste buds.
  8. If you like your foods a little spicier I added some Siracha sauce over the top of the cheese. Definitely recommended – it gave it just the perfect amount of kick, but not too much. Simply do maybe 2-3 lines of Siracha per enchilada. If it’s too spicy you can serve it with some sour cream to help with the heat.
  9. Bake in the oven until the edges begin to bubble, approximately 20 minutes. Serve immediately & ENJOY.

Lasagna Stuffed Spaghetti Squash Boats

If you know me, you know I love love LOVE all things squash. I haven’t ventured down the spaghetti squash road for a long while so I figured, why not give it a whirl on this rainy, cold night!

Pinterest is my bible. I use that site for inspiration for things I want to make down the road. I have pinned a number of spaghetti squash recipes, all of which are stuffed with something delicious. I had some of the squash mixture from the pizza leftover so I wanted to incorporate that into the mix somehow.

I opened up a recipe from Tasteful Pantry & decided to see what I could do with Tasteful Pantry’s spaghetti squash lasagna as an outline. When I was cooking up the onions I added 4 heaping tablespoons of the pizza squash mixture (zucchini, yellow squash, butternut & red onions). It just added a little something extra that everyone enjoyed, but surely the recipe will be just as delicious without it!  I also opted to add some spinach to the layering. I also love spinach & try to use it whenever possible.

Honestly, the hardest thing about this recipe is cutting the spaghetti squash in half! If anyone knows an easy way to do this without nearly chopping off your entire hand, PLEASE let me know!

Below is my adapted version of the recipe. I hope you all enjoy it as much as I did!

Lasagna Stuffed Spaghetti Squash Boats
Lasagna Stuffed Spaghetti Squash Boats

Lasagna Stuffed Spaghetti Squash Boats


Serves 3-4

  • 2 Spaghetti Squash – Cut in Half & Seeds Removed
  • 2 TBSP Olive Oil, Divided
  • Salt/Pepper to Taste
  • 1 LB Lean Ground Turkey
  • 1 Onion – Diced
  • 2 Cloves Garlic – Chopped
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 (15 Ounce) Can Crushed Tomatoes
  • 1 TBSP Tomato Paste
  • 1 tsp Oregano
  • 1 Bay Leaf
  • 1/2 tsp Paprika
  • 1 TBSP Balsamic Vinegar
  • 3 TBSP Fresh Basil – Chopped & Divided (2 TBSP Meat Sauce & 1 TBSP Cheese Mixture)
  • 1 C Low Fat Ricotta Cheese
  • 1 1/4 C Italian Blend Cheese Divided (1 C & 1/4 C)
  • 1 C Fresh Spinach


  • Preheat the oven to 400F.
  • Carefully cut the spaghetti squash in half & scrape the seeds out of the each half with a spoon and discard.
  • Brush the inside of all 4 halves with a portion of the divided olive oil (1 TBSP should be enough for all 4 halves).  Sprinkle with salt/pepper.
  • Place in the oven for 30-50 minutes, until a fork easily goes through the squash.
  • While the squash is roasting in the oven, cook the ground turkey until done & set aside.
  • Use a large pan and heat the remaining olive oil (1 TBSP), over medium heat.  Add the onion and cook until translucent.
  • Add the chopped garlic & crushed red pepper flakes to cooked onions. Cook for about 1 minute or until fragrant.
  • Next add the cooked ground turkey, crushed tomatoes, tomato paste, oregano, paprika, bay leaf, salt/pepper to taste & balsamic vinegar. Mix well & bring to a boil. Once mixture begins to boil, lower heat and bring mixture to a simmer until the squash is done cooking.
  • Just before squash is cooked, add 1 TBSP of fresh basil to meat sauce & discard bay leaf.
  • In a separate bowl mix together the ricotta cheese, 3/4 C of Italian blend cheese & 1 TSP of chopped fresh basil.
  • Once squash is done cooking, remove from the oven & fluff up the inside of the squash slightly.
  • Lower oven temperature to 350F.
  • Place the spinach in the squash first, then cheese mixture topped with the meat sauce. Divide each portion evenly. Sprinkle the top of the meat sauce with a little cheese.
  • Place in the oven for a few minutes until cheese is melted, about 5 minutes & ENJOY!

3 Squash White Pizza

So i’m not a blogger. Not at all. I’m terrible at all things writing related. My intentions for this blog are to keep my creations in the kitchen organized & my thoughts about those creations noted. Who knows, maybe my blog will inspire others to work their creative magic in the kitchen!

For me, the kitchen is my oasis. I have a lot to learn about cooking in general, but boy can I follow a recipe. I like to add my own personal touches to recipes I find to make them somewhat my own. You have to start somewhere, right? If i’m having a bad day, I like to retreat to the kitchen with a glass of wine or an ice cold beer to help soothe my soul & my mind. I find something I want to make and go to town.

This Squash White Pizza i’m going to share with you all is one of my favorite things to make. It’s so simple, but so good. I was inspired by a pizza that was on special once at a restaurant in Park City, UT called Vinto. I can’t recall what the pizza was called, but it was incredible and I’ve been tweaking this pizza recipe ever since. It still has a lot of room to grow, but that’s what’s so fun about it.  Every time I make it, I try something new with it & it just keeps getting better & better.

The nice thing about this recipe is that you can be as creative with it as you want and i’m pretty sure it won’t disappoint. It’s basically a white pizza with cheese & veggies. Can’t go wrong! I’m a huge lover of cheese & white sauce pizzas. Veggies are good too.

I used to use Alfredo sauce as the white sauce for the pizza. This time around I had some extra time on my hands and whipped up a creamy cauliflower garlic sauce for my white sauce. It did not disappoint. The Alfredo sauce definitely gives it a creamier taste.  If that’s what you’re going for, then by all means go that route! The cauliflower sauce to me, was a little more refreshing – if that’s even the right word to describe it. I love cauliflower, so I was immediately sold on this sauce. Also, it’s got to be slightly healthier than Alfredo sauce. It’s a win win in my books!

This time around I added some chicken to the top of the pizza for some protein. I marinated the chicken in a Lemon Rosemary Marinade for a few hours. I baked a chicken breast in the oven at 450 degrees Fahrenheit for about 20 minutes or until the chicken was cooked through. Afterwards I sliced it up and placed in atop the pizza. The pizza is just as good without it. If you don’t like meat on your pizza, just follow the recipe below! This is just one of the many possibilities for this dish.

I’ve never actually written a recipe before. Please be patient with me! This pizza is really flexible so the veggie proportions can easily be tweaked depending on how much of each veggie you like. I like a little more zucchini in mine, but that’s just a personal preference. If you like more butternut, add more! Same with the cheeses. If you like your pizza cheesier, by all means add more cheese! I’m honestly guessing on my proportions. I always have more leftover once I start sprinkling everything onto the pizza anyways.

3 Squash White Pizza


3 Squash White Pizza

Makes 8 Slices of Pizza, Serves 3-4

  • 1/2 C Diced Yellow Squash
  • 3/4 C Diced Zucchini
  • 1/2 C Diced Butternut Squash
  • 1/3 C Red Onion
  • 1 C Shredded Mozzarella Cheese
  • 1/2 to 1 C Shredded Parmesan Cheese Or Italian Cheese
  • 1 Boboli Cooked Pizza Crust (I Used Thin Crust)
  • 5-10 Dollops of Ricotta Cheese
  • 1 TSP Salt
  • 1/2 TSP Pepper
  • 1 TBSP Olive Oil


Preheat oven to 450 degrees Fahrenheit.  Place yellow squash, zucchini, butternut squash & red onion into food processor. Process until everything is nicely chopped. Place into a bowl all mixed together with the salt/pepper & set aside.  Brush pre-made pizza crust with olive oil. Spread white sauce onto crust. You can use Alfredo sauce if your pressed for time or want more of a creamier sauce. I have embedded the link to the sauce I made, which only takes about 20 minutes to make from start to finish – (Creamy Garlic Cauliflower Sauce Recipe). Once you have the sauce spread out on the crust leaving about a 1/2 to 1 inch crust free of sauce start adding some of the cheese, sprinkling it evenly atop the sauce. Next start sprinkling the veggies. Sprinkle as much or as little as you’d like. Once you have the amount of veggies you like layered onto the pizza add some dollops of ricotta cheese atop the veggies. Try to space it so each piece of pizza has at least one dollop of ricotta on it once sliced. Place the pizza into the oven for 8-10 minutes until cheese is melted and crust is starting to crisp. If you used the creamy garlic cauliflower white sauce as your sauce, allow the pizza to sit for a few minutes so the sauce can set. ENJOY!