DINNER

Crazy Taco Faces: A Toasted Tortilla Treat Kids Will Love

Hi everyone!!! Looking for Easy Family Dinner Ideas? I’m so thrilled to have Carrie back today. I am always so inspired by how fun she makes mealtime & this recipe is no exception. She has made these Crazy Taco Faces that are just so adorable. Check them out!! Thanks Carrie!!

Hello, Kleinworth & Co Readers! I’m Carrie, from Kenarry: Ideas for the Home back again to share another fun food idea you can make with your kids. At our house, Tuesday dinner is typically “Taco Tuesday”, but we like to mix it up by offering a wide variety of Mexican dishes in addition to traditional tacos. Some weeks we have enchiladas; some weeks we have fish tacos; and some weeks we have shredded beef tortilla wraps. Anything of that genre is fair game for “Taco Tuesday” at our house, so you can imagine how delighted my kids were when we decided to make Crazy Taco Faces one Tuesday for dinner.

Crazy Taco Faces are a creative twist on traditional soft tacos. You and your kids will have a blast using olives, grape tomatoes, shredded carrots and taco sauce to make silly faces. If your family prefers crispier tacos, I would suggest you spritz or lightly brush all of the corn tortillas with olive oil and bake at 375 degrees for 4-5 minutes before you begin assembling the Crazy Taco Faces. This will make the corn tortillas crispier from the beginning. Otherwise, they tend to get soft once you add the beans, meat and cheese.

How to Make Crazy Taco Faces
What You Need:

6-inch corn tortillas
1 pound of ground beef or turkey
1 chopped onion (optional)
1 packet of taco seasoning
Water
1 can of refried beans
2 cups of shredded mozzarella cheese
Black olives
Shredded carrots
Grape tomatoes
Shredded romaine lettuce
Taco sauce

Instructions:

1. Prepare the ground beef or turkey. In a large pan on the stove, brown the ground beef or turkey. Throw in a chopped onion if you choose. Once the meat is browned, add the packet of taco seasoning and water (per the instructions on the packet).

2. Create the first layer. Use cooking spray to lightly grease a large baking sheet. I also like to line the baking sheet with foil before I spray it to make clean-up after dinner a little easier. Place tortillas on the baking sheet for as many Crazy Taco Faces as you plan to make. Spread a thin layer of refried beans on each of the tortillas. You can skip the refried beans if you don’t care for them, but the refried beans really help the Crazy Taco Faces stick together.

3. Add ground meat. Spoon the seasoned taco meat on top of the refried beans for each of the Crazy Taco Faces.

4. Sprinkle with cheese. Shredded cheese also helps the Crazy Taco Faces to stick together, so liberally add cheese to each of the tortillas. We used mozzarella since that’s what we had on hand, but any shredded cheese will work for the inside of the Crazy Taco Faces.

5. Top with another tortilla and bake. Place a tortilla on top of each of the Crazy Taco Faces. Bake at 375 degrees for 5 minutes or until the cheese starts to melt inside the Crazy Taco Faces.

6. Add more cheese. Carefully remove the Crazy Taco Faces from the oven. The corn tortillas may have started to turn up at the edges, so gently push the edges back down. Sprinkle shredded mozzarella on top of each tortilla. Again, any cheese will work here as long as it’s the same color (e.g. I wouldn’t use a colby jack blend or something two-toned for this part). Return the Crazy Taco Faces to the oven and bake for another five minutes until the cheese starts to melt.

7. Add eyes and noses. Now is the fun part. Create faces by using black olives for eyes, half a grape tomato for a nose and shredded carrots for eyebrows. We returned ours to the oven for another 4 minutes but if they’re hot enough to you, you could move on to the next step.

8. Put on a happy face. Put taco sauce in a resealable bag, then cut off a small corner of the bag. Use the bag to creatively decorate your Crazy Taco Faces with smiles, frowns, or jagged monster grins.

9. Transfer the Crazy Taco Faces to plates and serve. Use a large spatula to move the Crazy Taco Faces from the baking sheet on to a plate. Top those silly guys and gals with shredded lettuce for hair before serving.

Crazy Taco Faces makes a fun family dinner or a heavier snack if you’ve got leftover taco meat in the fridge from another meal. They’d also work great with shredded chicken or fish. If you’re a vegetarian you can skip the meat altogether and just go with the refried beans. No matter how you change them up, one thing is for certain — when your kids see this meal, they’re going to smile as big as these Crazy Taco Faces!

Print Recipe

Crazy Taco Faces: A Toasted Tortilla Treat Kids Will Love

Ingredients

6- inch corn tortillas
1 pound of ground beef or turkey
1 chopped onion optional
1 packet of taco seasoning
Water
1 can of refried beans
2 cups of shredded mozzarella cheese
Black olives
Shredded carrots
Grape tomatoes
Shredded romaine lettuce
Taco sauce

Instructions

Prepare the ground beef or turkey.

In a large pan on the stove, brown the ground beef or turkey.
Throw in a chopped onion if you choose.
Once the meat is browned, add the packet of taco seasoning and water (per the instructions on the packet).

Create the first layer.

Use cooking spray to lightly grease a large baking sheet. I also like to line the baking sheet with foil before I spray it to make clean-up after dinner a little easier.
Place tortillas on the baking sheet for as many Crazy Taco Faces as you plan to make. Spread a thin layer of refried beans on each of the tortillas.
Add ground meat.
Spoon the seasoned taco meat on top of the refried beans for each of the Crazy Taco Faces.
Sprinkle with cheese. Shredded cheese also helps the Crazy Taco Faces to stick together, so liberally add cheese to each of the tortillas.
We used mozzarella since that's what we had on hand, but any shredded cheese will work for the inside of the Crazy Taco Faces.
Top with another tortilla and bake.
Place a tortilla on top of each of the Crazy Taco Faces.
Bake at 375 degrees for 5 minutes or until the cheese starts to melt inside the Crazy Taco Faces.
Add more cheese.
Carefully remove the Crazy Taco Faces from the oven.
Sprinkle shredded mozzarella on top of each tortilla.
Return the Crazy Taco Faces to the oven and bake for another five minutes until the cheese starts to melt.
Add eyes and noses.
Create faces by using black olives for eyes, half a grape tomato for a nose and shredded carrots for eyebrows.
Return to the oven for another 4 minutes
Put on a happy face
Put taco sauce in a resealable bag, then cut off a small corner of the bag.
Use the bag to creatively decorate your Crazy Taco Faces with smiles, frowns, or jagged monster grins.
Transfer the Crazy Taco Faces to plates and serve.
Use a large spatula to move the Crazy Taco Faces from the baking sheet on to a plate.
Top those silly guys and gals with shredded lettuce for hair before serving.

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Be sure to check out these other fun foods from Kenarry: Ideas for the Home on Kleinworth & Co:

Tropical Turtle Beach Jello Cups

Personal Patriotic Pepperoni Pizzas

Thank you Carrie for sharing such a fun way to make dinner!!!

Want more fun recipes?

Blue Raspberry Jello Cups

Patriotic Pepperoni Pizza

Disneyland Copycat Churros

To see where I am linking today- visit HERE

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Pepperoncini Pork Tenderloin Sandwich

By Kleinworth & Co

Looking for Easy Family Dinner Ideas? Do you like sandwiches? My son can’t seem to get enough – which means I’m coming up with all sorts of new & fun sandwich ideas all the time. One we recently made, Pepperoncini Pork Tenderloin Sandwich, he labeled “all-time favorite cold sandwich” which I was pretty happy with because there were many things on there that I added he had never had before. But he’s always up for trying new & fun ideas when it comes to food – which is why sandwiches are so great. There is always something new & exciting to create when assembling the perfect sandwich.

We started with pumpernickel bread, mayo, Mezzetta Savory Garlic Spread, lettuce, provolone cheese, bbq pork tenderloin- sliced & Mezzetta Pepperoncinis.

I sliced the loaf thin & spread on my mayo on one side & the Savory Garlic Spread on the other slice.

Added my lettuce & then cheese & pork.

Topped with a heaping pile of pepperoncinis & closed it up.

It was so good – his eyes were rolling in the back of his head! That’s when I know it’s AMAZING!

RIGHT NOW– You can enter the “Make That Sandwich” contest by sharing your original sandwich recipe and photos.

The “Make That Sandwich” grand prize winner receives $25,000, and two runner-up winners receive $1,000.

www.makethatsandwich.com

Mezzetta products are available everywhere you buy groceries nationwide.

Connect with Mezzetta on Facebook, Pinterest, Twitter & Instagram

Print Recipe

Pepperoncini Pork Tenderloin Sandwich

Ingredients

pumpernickel bread
mayo
Mezzetta Savory Garlic Spread
lettuce
provolone cheese
bbq pork tenderloin- sliced
Mezzetta Pepperoncinis.

Instructions

Sliced the loaf thin
Spread on mayo on one side
Spread Savory Garlic Spread on the other slice
Added lettuce & then cheese & pork.
Top with a heaping pile of pepperoncinis & enjoy.

Want more ideas?

New England Dip Sandwich

Pilgrim Butty

To see where I am linking today- visit HERE

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This is a sponsored conversation written by me on behalf of Mezzetta. The opinions and text are all mine.

Buffalo Loose Meat Melt

By Kleinworth & Co 4 Comments

Looking for Easy Family Dinner Ideas? Do you ever want to eat something that you have never had before? This happens to me all the time. I will try to explain to the hubs that I want something but it’s something that we have never made & I have never seen anywhere before. This is usually how my recipe creations go. Some turn out not so great – some (like this one) AMAZING! We spent most of Father’s Day weekend shopping for things for the house. But before we headed out to do that we had a brainstorming session over coffee to figure out exactly how to make what it was I was wanting. Meat – but something a little more interesting than beef. But I wanted it melty & cheesy & a little crunch & a buttery toasted roll. Sounds good huh?! All that ended up turning into this FABULOUS Buffalo Loose Meat Melt.

To add to the wonderful flavor of the ground buffalo we added CHEESE! Lot’s of cheese to this sandwich. Not only is there a little slice of provolone melted over the top – but there is a whole bag of Velveeta Shreds, 7-8 slices of Kraft Provolone & about 5-6 slices of Velveeta Slices melted into the meat.

All that cheese not only adds lots of flavor but also helps hold the meat together a bit more on the roll.

If you are looking for something to wow everyone at your next summer party – this is for you! Definitely more exciting than your average burger & SO INCREDIBLY GOOD!

Print Recipe

Buffalo Loose Meat Melt

Ingredients

2 lbs ground bison
2 lbs thin cut flank steak
4 sweet peppers
1/2 purple onion
1 pkg Kraft provolone cheese
1 bag Velveeta shreds in Mozzarella
5-6 Velveeta slices
Buns
Butter
Beer battered onion rings for garnish
Additional purple onion slices for garnish
spices seasonings to your taste

Instructions

Brush buns with melted butter - broil several minutes until toasty & golden. Remove set aside.
Chop onion & peppers
Combine onion, peppers, flank steak & bison in large skillet & cook on med-high until fully browned
Once meat is thoroughly cooked - add entire bag of Velveeta shreds, 7-8 slices of provolone cheese & Velveeta slices.
Stir until all cheese has melted throughout meat.
Spoon onto prepared buns
Top with another slice of provolone cheese & allow to melt
Top with onion & onion ring
Enjoy!

Want some sides to go with this Buffalo Loose Meat Melt?

Garlic Cabbage Slaw

Sweet Garlic Avocado Dip

**I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #CollectiveBias

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Personal Patriotic Pepperoni Pizza for An All-American Lunch

By Kleinworth & Co 2 Comments

Hey there!! Do you have little ones at home who like to help in the kitchen? Looking for Easy Family Dinner Ideas? I know that for us it was super important to get the kids comfortable in the kitchen early on. Now that they are teens – they help immensely in the kitchen. I love having them in there with me through the whole prep, cooking & clean up too. So I was super happy when the wonderful Carrie from Kenarry: Ideas for the Home decided to share this awesome recipe for Personal Patriotic Pepperoni Pizza for An All-American Lunch & showed the process with her kids.

Hi, I’m Carrie from Kenarry: Ideas for the Home sharing a fun lunch idea for you and your kids to try this summer. As you know, Memorial Day is just around the corner, kicking off the summer holiday season full of American flags, apple pie, fireworks and backyard barbecues. What could be more festive to add to your celebrations than Personal Patriotic Pepperoni Pizza? Red, white and blue foods are a wonderfully fun way to celebrate Memorial Day, Independence Day and Labor Day. Personal Patriotic Pepperoni Pizza is so easy to make, even a three year old can do it!

My sons and I love to get creative with our lunches. The boys are toddlers, so we usually only venture as far as using assorted cookie cutters on peanut, butter and jelly sandwiches. However, with all the summer flag holidays coming up, we decided it would be really fun to try making a red, white and blue lunch one day. We gave it some thought and came up with making our own pizzas into little American flags. With these simple instructions, your child will love making his or her own Personal Patriotic Pepperoni Pizza for lunch too!

How to Make Personal Patriotic Pepperoni Pizza

What you need:

Bread
1 small can of pizza sauce
Mozzarella string cheese
Pepperoni
Cream cheese
Blue food coloring

Instructions:

1. Preheat the oven to 375 degrees. Lightly grease a cookie sheet with cooking spray. 2. Put the bread in the toaster on a medium-low heat setting. You want the bread to just be lightly toasted to act as the crust for your Personal Patriotic Pepperoni Pizza. 3. Spread pizza sauce on 3/4 of each bread slice leaving the upper left quadrant empty.

4. Cut the string cheese in half. Tear each half into little strips, approximately 2 inches long. Place these shorter pieces horizontally on top of the pizza sauce on the upper right of the Personal Patriotic Pepperoni Pizza flag. Use full length strips of string cheese to be the longer white stripes at the bottom of the flag.

5. Combine 2-3 tablespoons of cream cheese with drops of blue food coloring in a small bowl. We used 7 drops of blue food coloring for our Personal Patriotic Pepperoni Pizzas. You could use more if you’d like a darker or more vibrant blue. Next time, I might try adding just a touch of red food coloring to create a darker blue that’s more like an actual American flag.

Carefully spread the cream cheese on the upper left quadrant of the bread. Try not to run your knife through the pizza sauce, like my son did!

6. Cut the pepperoni into long thin strips using a sharp knife or kitchen shears. Place them horizontally between the white string cheese pieces to act as the red stripes on the flag. If you’re a vegetarian, you can leave the pepperoni off completely and have the pizza sauce be the red stripes. You could also replace the pepperoni with long strips of red pepper.

7. Tear any string cheese remaining from step 4 into small dots. Place them on top of the blue cream cheese corner to be the stars on your Personal Patriotic Pepperoni Pizza flag.

8. Bake the pizzas at 375 degrees for 10 minutes or until the cheese is melted. While the pizzas were baking, we created a little red, white and blue side dish by combining dried cranberries, dried blueberries and yogurt covered raisins in small cups.

The dried fruit cups looked great alongside the Personal Patriotic Pepperoni Pizza, though I wish you could differentiate better between the cranberries and the blueberries.

Your children will enjoy making this lunch for the 4th of July, Memorial Day or Labor Day. I know my three year old son loved making his own Personal Patriotic Pepperoni Pizza for lunch. I’m not sure how pleased Betsy Ross would be with his American flag, but he certainly was!

Enjoy this festive lunch — and have a wonderful Memorial Day remembering the men and women who’ve fought so hard to preserve the American flag and our freedom!

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Want some other ideas for red, white and blue treats your kids will love?

White Chocolate M&M Popcorn

Simple Patriotic Ice Cream Sandwich

Patriotic Mini-Cheesecakes

Thank you SO MUCH Carrie!! What a FUN recipe to make with the kids!!

Be sure to head on over & see all the other great ideas shared by Carrie on Kenarry: Ideas for the Home

To see where I am linking today- visit HERE

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Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

By Kleinworth & Co 1 Comment

Happy Wednesday!!! I’m off to Salt Lake City today for SNAP! Conference! But that doesn’t mean there isn’t something FABULOUS here for you today. The wonderfully talented Carrie from Kenarry: Ideas for the Home is here today to share with you all Easy Family Dinner Ideas! So please give Carrie a nice warm welcome. When you are done grabbing this recipe, head over to her place & say hello.

Hi, I’m Carrie from Kenarry: Ideas for the Home filling in today while Gina’s away at the SNAP Conference. I’m excited to share a recipe with you for Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes. Nowadays a quick search on the internet for “quinoa recipes” will give you millions of results. Nevertheless, it’s always fun to experiment with this super grain. I enjoy combining it with different vegetables, sauces and flavors to see what new tasty concoctions result. I recently made a big batch of quinoa in my rice cooker, then added onion, garlic, parmesan and spices. I threw in some sun dried tomatoes to create a new delicious recipe you can enjoy as your main course or as a side dish — Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes!

Whether you’re keen on quinoa or trying it for the first time, you can hardly believe how many health benefits there are in such a tiny little grain. In the Forbes article, 7 Benefits of Quinoa: The Supergrain of the Future, Julie Wilcox shares how quinoa includes all nine essential amino acids, is high in protein and contains almost twice as much fiber as other grains. She also mentions quinoa has iron, lysine, magnesium and anti-oxidants. If you haven’t tried quinoa yet, you really ought to add this nutrient rich grain into your diet. For more about the health benefits of this super food, you can also check out the World’s Healthiest Foods website.

Print Recipe

Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

Ingredients

4 cups cooked quinoa
3/4 cup of grated parmesan
1 medium onion chopped
3.5 oz packet of sun dried tomatoes cut into julienne strips approximately 1 cup
3 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Italian seasoning
1 tablespoon flour
2 tablespoons butter or margarine
1 1/2 cups of milk

Instructions

In a large skillet, melt butter over medium heat.
Add onion and garlic. Sauté for 5-7 minutes until the onion starts to turn clear.
Stir in flour.
Slowly add milk and parmesan.
Lower the heat and stir continuously until the sauce starts to thicken.
Mix in salt, pepper and italian seasoning.
Add the pre-cooked quinoa and stir until it's well coated. Heat thoroughly for 10 to 15 minutes.
Last add the sun dried tomatoes and continue to cook for a few more minutes.
Serve and enjoy.
PREP TIME: 10 minutes
COOK TIME: 30 minutes
TOTAL TIME: 40 minutes

NOTES: To make 4 cups of cooked quinoa in a rice cooker, use 1 1/3 cups of rinsed uncooked quinoa and 2 2/3 cups of water.

Serving Suggestions for Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes

Creamy Garlic Parmesan Quinoa with Sun Dried Tomatoes has enough protein and essential nutrients it can be enjoyed as your main course. A friend of mine added julienned spinach to pack in even more goodness. You could throw in slow cooker shredded chicken for a high protein dinner. We served it as a side dish with dill tilapia. (Sprinkle the tilapia with salt, pepper, garlic and dill. Bake at 400 degrees for 20 minutes.) You could also serve it alongside grilled steak or chicken and your favorite steamed vegetable or salad.

You can connect with Carrie via Blog, Google+, Pinterest, Facebook & Twitter.

Love garlic? Here are some other great side dish recipes for you!

Garlic Mashed Potatoes

Garlic Cabbage Slaw

Angel Hair Pasta in Burgundy Garlic Sauce

To see where I am linking today- visit HERE

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Angel Hair Pasta in Burgundy Garlic Sauce

By Kleinworth & Co 9 Comments

*While I have been compensated by Gallo Family Vineyards:Hearty Burgundy Mom It Forward Blogger Network for this post- all opinions & thoughts are my own.

During our last recent visit with family we learned that even though our normal recipes yield plenty of leftovers for us, they are not nearly enough to feed 3 additional adults. So we have been playing with some of our favorite recipes & creating new ones with the idea of making more than enough for guests. This means that we end up with a whole lot more leftovers- however that really comes in handy when we are getting home late from swim team & the gym. One thing we really like to make for guests is pasta which is part of our Easy Family Dinner Ideas. It’s quick, simple & goes a long way in bulk. It’s great to gather around the table with a bowl of goodness & add a little glass of wine & fellowship with our guests. One of our new favorites is this Angel Hair Pasta in Burgundy Garlic Sauce.

The special 1.5L bottle of Hearty Burgundy is perfect for entertaining in large groups.

This year marks the 50th anniversary of Gallo’s Hearty Burgundy, America’s first truly iconic Red Blend. To celebrate the Golden Anniversary of Hearty Burgundy, Gallo Family Vineyards has produced a limited edition bottle that pays homage to the original flavor profile that first brought Americans into wine in the 1960’s and 70’s. I used this Hearty Burgundy in this recipe.

Print Recipe

Angel Hair Pasta in Burgundy Garlic Sauce

Ingredients

2 lbs 2-16 ounce pkgs Angel Hair Pasta
3/4 cup olive oil
1 stick butter
1/2 cup parsley
6 cloves garlic- minced
1/8 cup Burgundy wine
1/4 cup sun dried tomatoes
1-1/2 cups parmesan cheese - freshly grated

Instructions

Fill large stock pot with water - bring to a boil over high heat
Turn down heat to medium & carefully add your noodles- cook to package directions
Meanwhile - add olive oil, butter, garlic, parsley, wine & tomatoes to a large skillet
Saute until butter is melted & flavors have blended. Garlic will be browned. Stir frequently.
When pasta is done- drain well & add back to your stock pot
Add your garlic sauce & mix well
Serve with a dash of salt & parmesan cheese & additional parsley

Hearty Burgundy was the favorite wine of Gallo’s founders Ernest and Julio. The brothers originally made the wine as an ode to the wines they enjoyed in Italy gathered around the dinner table with family and friends sharing great food and conversation. As its name suggests, Hearty Burgundy pairs well with a variety of hearty foods, including chili, Italian meat and hard cheeses.

Where to buy – check the locator here.

Gallo Family Vineyards’ Website

Gallo Family Vineyards’ Facebook

Gallo Family Vineyards’ Twitter

Want More Great Recipes? Try some of these recipes made with wine by these amazing blogs!

Hearty Burgundy Beef Stew by Yours And Mine Are Ours

Pollo Alla Cacciatorra (Hunter-Style Chicken) by The Foodie Army Wife

Slow Cooker Bolognese Sauce with Pappardelle by Hip Foodie Mom

Thank you to Mom It Forward Blogger Network & Gallo Family Vineyards

To see where I am linking today- visit HERE

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Bacon and Garlic Clam Chowder

By Kleinworth & Co 16 Comments

Is it cold where you are?? Yeah- it’s pretty chilly here in North Idaho too. Makes me want to cook up something yummy & hot & curl up in my chair with my favorite blanket & get cozy. One of my all time favorite Easy Family Dinner Ideas to make when it’s cold & blustery outside is clam chowder. But the hubs doesn’t make just your typical New England Clam Chowder – he puts some serious flavor love into it & comes out with this amazing bowl of YUM.

Bacon and Garlic Clam Chowder

Pour it in your bread bowl- you can’t beat it on a cold winter day.

Print Recipe

Bacon and Garlic Clam Chowder

Ingredients

6 slices bacon - chopped
2-1/4 cup chopped onion
3 cups water
6 cups peeled & diced potatoes
pepper to taste
1 tbsp minced garlic
7 cups half & half
1/2 cup butter 1 stick
3 6.5 ounce cans chopped clams
1/2 pound fresh steamer clams

Instructions

Scrub clams & then place in a bowl of salt water for 20 minutes (1/3 cup salt in 1 gallon water).
Remove from water - rinse & repeat 2 more times to allow the clams to release the sand inside.
Once done - fill stockpot with water just to cover the bottom. Place clams inside.
Cover & bring to a boil & let the clams steam 5-7 minutes or until they open.
Remove clams from shells & set aside.
While you are soaking your clams for the last time - peel & dice your potatoes & onion. Set aside.
Place diced bacon in another large stockpot & cook over high heat - until cooked & crisp.
Leaving bacon & grease in bottom of pot & add in your onions & garlic - cook & stir until onions are soft.
Add in butter - allow to melt & blend flavors. Keep stirring.
Stir in water & potatoes.
Add pepper to taste (I purposely do not add salt because of the salt content of the other ingredients- you don't want too much)
Bring potatoes to a boil & cook uncovered about 15 minutes or until potatoes are fork tender.
Pour in your half & half
Drain your cans of clams - reserving the clam liquid.
Add in your canned clams & your fresh clams.
Add 1/2 of your reserved clam juice.
Stir & cook until hot- do not bring to a boil
Serve hot.
*note - this is a thinner, lighter chowder. I will be sharing a thicker, heartier version of this later.

I’m sharing this recipe as part of January’s Recipe Round-Up.

I have teamed up with a wonderful group of talented gals to bring you some of the best COMFORT FOOD recipes you’ll ever find.

Check out all the other recipes by these AMAZING bloggers that have joined in this month.

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Want More Soup?

Creamy Tomato Tortellini Soup

Idaho Potato Soup

To see where I am linking today- visit HERE

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Chicken Vodka Tortellini

By Kleinworth & Co 10 Comments

This time of year I really gravitate towards comfort food. For me- Easy Family Dinner Ideas tops my list when I want something warm & tasty to enjoy. A family favorite for us is typically an Alfredo tortellini. But this time we decided to twist things & make it even better. We came up with this new tortellini recipe that just makes all others pale in comparison. Oh my it was delicious.

Chicken Vodka Tortellini

We decided to change things from our traditional Alfredo sauce & add some Vodka sauce in there too.

The blend of the sauces was AMAZING!!!

It’s also key here to make sure you grill or saute you chicken before hand. It gives such a wonderful flavor vs. just boiling it.

This turned out so good. I can’t wait to make it again. Definitely a new family favorite.

I may never go back to regular Alfredo tortellini.

Print Recipe

Chicken Vodka Tortellini

Ingredients

2 4-6 serving bags Cheese & Spinach Barilla Tortellini
1 4-6 serving bag of Three Cheese Barilla Tortellini
2 jars Alfredo sauce
1 jar Vodka Sauce
6 pieces boneless skinless chicken breast
Seasonings
Shredded Parmesan cheese for topping

Instructions

Cut chicken into bite sized pieces & saute in large skillet until fully cooked & crispy on the edges. Be sure to use your favorite seasonings & spice it up to your liking.
Add in the 2 jars of Alfredo sauce & half the jar of Vodka sauce & stir into chicken. Bring to a simmer.
(or you can grill the chicken & shred into pieces- then just add to a skillet with the sauces to heat & combine together.)
Continue to simmer sauce & chicken on low while you cook your tortellini
In large stock pot- bring water to a boil.
Cook your tortellini to package directions - drain & put back in large stock pot.
Pour in your chicken/sauce mix over tortellini & stir to combine
Serve & top with Parmesan cheese.

Want More Pasta ? Try this…

Chicken Cordon Bleu Creamy Mac & Cheese

Garlic Butter Artichoke Pasta

Grilled Chicken Broccoli Tortellini

To see where I am linking today- visit HERE

This post was originally part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own..

Turkey Quesadillas

By Kleinworth & Co 3 Comments

*Disclosure: Sponsored Post- I have been compensated for this post by Markerly.com either monetarily or with product. All opinions are truthful & my own.

I have to tell you – dinner prep is hard these days. Looking for Easy Family Dinner Ideas? The hubs is back home fending for himself & I’m here in So Cal caring for my mom. I have never been the best at deciding what’s for dinner & actually executing it. I like baking & making treats. When it comes to meals- I can live on next to nothing & that nothing can be a sandwich. I really rely on the hubs to help decide what we are making & then make it for me & make it YUMMY. Really- before I met him I was stick thin & probably would still be that way if it were not for is good cooking. I just fail at this & now I am on the hook for making sure not just I get something to eat but I’m making meals for the kids, my step-dad & then making sure my mom is nourished too. I was so thrilled to have this chance to try eMeals to help along in this process. It’s really been such a great source of inspiration when I’m feeling challenged.

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Turkey Quesadillas

Each week I am sent a weekly meal plan in PDF. For this I added what I needed to my notes for the store.

Instead of using chicken we decided to use the leftover turkey we had frozen for later from Thanksgiving.

This was super simple to make & oh so good. We like to sprinkle a little Parmesan cheese on top of our tortillas.

Print Recipe

Turkey Quesadillas

Ingredients

1 lb cooked turkey or chicken - shredded
8 oz shredded cheddar cheese
12 large flour tortillas
1/4 stick butter
granulated garlic for season
Parmesan cheese for topping
sour cream guacamole, refried beans on the side.

Instructions

Melt your butter in your large skillet.
Place in one tortilla & add cheese & turkey to cover
Top with another tortilla
Cook until bottom tortilla starts to brown in spots - flip & do the same for the other side
Insides should be melted & hot
Transfer to cutting board - sprinkle liberally with granulated garlic & Parmesan cheese
Cut with pizza wheel & serve hot.

That’s it- super simple & a great way to use some leftovers too.

Here’s another example of what you can make.

Financial Planning celebrity and TV show host, Dave Ramsey, supports eMeals and how it helps families save around $1,000/year.

Want More Easy Dinner Ideas?

Crock Pot Turkey & Rice Soup

Pilgrim Butty – Sandwich

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Pilgrim Butty ~ Thanksgiving Leftover Sandwich

By Kleinworth & Co 16 Comments

Welcome to the November Recipe Round-Up!

Boy do we have some fabulous Family Favorite Thanksgiving Recipes to share with you today. Looking for Easy Family Dinner Ideas? With the theme being Family Favorites I had to share with you the recipe I look forward to most when I think of Thanksgiving. It’s the one that comes the day AFTER Thanksgiving but it’s my favorite none the less.

Pilgrim Butty

It’s all the things I love on my Thanksgiving dinner plate- all pulled together in to this FABULOUS sandwich.

You have to make it on a grilled french loaf- it’s the only thing that can handle the contents without falling apart.

It’s so good that I usually roast a turkey sometime late spring just because I want the sandwich & I can’t wait for November.

I’m telling you- your eyes will roll to the back of your head with this one!!! 🙂 You’re welcome!!

Print Recipe

5 from 1 vote

Pilgrim Butty ~ Thanksgiving Leftover Sandwich

Ingredients

1 french loaf - cut into sandwich size pieces
1/4 stick butter - melted
Cream Cheese
Leftover turkey
Jellied Cranberry Cider
Olives
Frenches Fried Onions
Simple Turkey Gravy

Instructions

Brush your french loaf with your melted butter, sprinkle with some granulated garlic & salt & grill in pan or place in broiler for 3-5 minutes.
Remove from heat & allow to cool slightly.
Spread on cream cheese.
Add turkey, jellied cranberry cider, olives & fried onions.
Drizzle a little turkey gravy over the top before placing your top piece of bread on.
ENJOY!!!

I’m sharing this as part of our November’s Recipe Round-Up. Want more Thanksgiving Recipes???

Pumpkin Chip Cream Pie from Let’s Dish

Cranberry Orange Martini from One Martini at a Time

Pilgrim Butty – Thanksgiving Leftover Sandwich from Kleinworth & Co.

Snickers Caramel Apple Salad from In the Moment With

Vegetarian Friendly Thanksgiving Ideas from Random-osity

Sweet Potato Casserole with Pecan Streusel from Joyful Healthy Eats

Cranberry Sauce from Little by Little

Garlic Cheese Dip Appetizer from Nap-Time Creations

Grandma’s Jello Salad from More Than Simply Living

Baked Sweet Potatoes topped with Whipped Maple Butter & Toasted Pecans from The Well Floured Kitchen

Pumpkin Rolls from Rainy Day Cravings

Do you want to participate in future Recipe Round-Up’s & join in on the fun??

email Gina at Kleinworth & Co (chichomeschoolmama{at}att{dot}net) for details.

Don’t forget to come back & join me on Mondays for Project 52

To see where I am linking today- visit HERE

Crock Pot Cubed Steak

By Kleinworth & Co Leave a Comment

Crock Pot Cubed Steak is an easy weeknight dinner recipe that is so juicy and flavorful. Definitely a meal to put in the weekly rotation.

Just imagine coming home after a long day and being greeted by the mouth-watering aroma of slow-cooked cubed steak. I’m talking meat that practically melts in your mouth and is drenched in rich and savory gravy.

That’s the beauty of Crock Pot Cubed Steak! It combines simple ingredients with slow cooking magic (seriously, I love my crock pot), turning an easy recipe into a flavorful meal that’s just perfect for busy weeknights.

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Chicken Cordon Bleu Creamy Mac & Cheese

By Kleinworth & Co 32 Comments

Chicken Cordon Bleu Creamy Mac & Cheese is insanely rich and delicious. Loaded with swiss cheese & ham, the perfect easy family dinner idea for tonight.

I don’t know about you- but nothing says comfort food like Mac & Cheese. The hubs & I have been making homemade mac & cheese for years now. But we are in the process of shakin’ things up a bit & putting a new spin on our Easy Family Dinner Ideas for a project we are working on. So we have been simplifying some of our more complicated recipes & making them short, simple & easy to follow so that when we start teaching the kids more & more- they can do it without me having to write it down for them. So one thing we did was we twisted our tried & true family mac & cheese recipe a few different ways. I think my absolute favorite of them all is this Chicken Cordon Bleu Creamy Mac & Cheese.

Chicken Cordon Bleu Creamy Mac & Cheese

It’s absolutely AH-MAZ-ING!!!!!!!!

I literally found myself downright sad that we only had enough for dinner one night & a little-left overs for lunch the next day.

By far- the best mac & cheese recipe we have created. Chicken Cordon Bleu is one of the hubs favorite dishes & we rarely make it. But when we were twisting recipes & got the idea to combine his favorite with a family staple & we ended up with this. The best part is that it’s really quite simple – doesn’t take that much time & everyone loves it.

I sooooo wish you could just taste this though your screen- it’s so full of everything you would want in a comfort food.

Are you drooling yet???

Print Recipe

5 from 4 votes

Chicken Cordon Bleu Creamy Mac & Cheese

Ingredients

4 boneless skinless chicken breasts - seasoned & grilled on BBQ & cut into bite sized chunks or pieces or rotisserie chicken
1 pack Honey Baked Ham slices- diced
16 oz bag of elbow macaroni
2 sticks butter
1 cup flour
2 tsp salt though I usually just sprinkle in the seasonings to taste
1 tsp pepper
4 cups low fat milk
2-1/2 cups shredded sharp cheddar cheese
2 cups shredded Swiss cheese

Instructions

Cook your chicken- cut & set aside.
Dice your ham- set aside.
Prepare pasta noodles to package directions- cooking al dente so they hold up in the mixing process. Drain & set aside in large covered pot.
Prepare your roux by melting your butter in a medium saucepan over med/high heat. Once it's almost melted quickly whisk in your flour & seasonings.
Keep it moving & wait for it to darken slightly & come to a thick creamy texture.
Whisk in your milk & increase your heat to high to get mixture to thicken- keep whisking.
Stir in your cheeses & heat until all cheese is melted & combined - at least 2-3 minutes.
Pour into your pot of noodles- add chicken & ham- stir well to combine & coat everything with cheese.
ENJOY!!!

This will surely become a family favorite for you too.

If you make any of these recipes- please leave a link or tag me on Instagram @KleinworthCo

Looking for more easy family dinner ideas?

Buttermilk Chicken Strips

25 Friday Night Dinner Ideas

Don’t miss these great ideas from these bloggers….
Pizza Tater Tot Casserole from Simply Stacie
Chicken, chorizo, olive and chickpea stew from Supergolden Bakes

To see where I am linking today- visit HERE

Fried Hot Dog Sliders

By Kleinworth & Co 3 Comments

Today is National Hot Dog Day so we are celebrating by making Hot Dogs the theme for July’s Recipe Round-Up.

Fried Hot Dog Sliders is my celebratory recipe

Looking for Easy Family Dinner Ideas? The hubs is a bit of a hot dog nut. He will vote to have hot dogs just about any time. So it’s fair to say that we have tried them in all different ways & have narrowed it down to just a handful of the best brands. Yes we take hot dogs fairly seriously in this house despite their fun nature. So I really couldn’t resist taking advantage of National Hot Dog Day & celebrating. So today not only am I sharing my new favorite way to eat them- but a bunch of my friends are sharing either their recipes with hot dogs or recipes that go great with them. 🙂

Print Recipe

Fried Hot Dog Sliders

Ingredients

Hot Dogs 2 per slider
Provolone Cheese
French Loaf
1 Stick Butter
Garlic Powder
Parmesan Cheese

Instructions

Prepare your bread

Cut french loaf into slices & lay on ungreased baking sheet
Melt butter & brush over each slice of french bread to coat.
Sprinkle with garlic powder & Parmesan cheese.
Broil until golden brown.

Cook your hot dogs

Start by slicing each hot dog length wise until it's not completely separated but you can open it to lay it flat.
Fry in skillet until you get those nice crunchy, blackened strips on them & they are good & hot.

Assemble your slider

Lay fried hot dog on one slice of your un-toasted side of your bread.
Add provolone cheese slice.
Return back to broiler to melt & bubble cheese slightly.
Remove from broiler & add top piece of bread. Cut as desired.
Serve immediately.

Hot Dog on a Stick from The Taylor House

Watermelon Daiquiri from One Martini at a Time

Fried Hot Dog Sliders from Kleinworth & Co.

Campfire Cooking from Nap-Time Creations

Peanut Butter Banana Hot Dog from Random-osity

Wisconsin Beer Brats from Joyful Healthy Eats

National Hot Dog Day from Little by Little

Loaded Oven Chili Dogs from Semi-Homemade Mom

To see where I am linking today- visit HERE

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Easy Enchiladas {Recipe} ~ Your Best Weekly

By Kleinworth & Co 12 Comments

Do you have plans for dinner tonight?? Looking for Easy Family Dinner Ideas?

Well if not- I have the easiest enchilada recipe that you can whip up & your family will rave over!!! You know I am all about making things easy in the kitchen. I do best when it comes to things that are not so complicated – at least when it comes to dinner. I have a short attention span for things that are not sweets- so dishes like this make me happy.

This recipe will make 20 enchiladas – which with the way my kids eat, is barely enough.

You could half the recipe if you don’t need that many.

This is something we serve for guests & when we have to bring something for pot luck night.

Print Recipe

Easy Enchiladas {Recipe}

Ingredients

4 boneless skinless chicken breasts
1 can of beer
1 stick butter
2 heaping tablespoons minced garlic
1 apple- cut in half
4 tbsp garlic powder
salt & pepper to taste

20 corn tortillas

1 can refried beans
1 large bag shredded cheese
1 can diced olives opt
1 large can enchilada sauce

Instructions

Add chicken, beer, butter, garlic, apple, garlic powder & salt & pepper to slow cooker.
Cook on high for 5-6 hours until you are easily able to shred chicken.
When done cooking- Use slotted spoon & transfer the chicken to separate bowl.
Shred chicken with 2 forks. Ladle a couple cups of liquid from slow cooker over chicken to keep moist.

Preheat oven to 350.

Spray 2- 9x13 glass baking pans.
Heat your refried beans.

To assemble your enchiladas

Stack 5 tortillas on a plate with a paper towel underneath, on top & in-between each one.
Microwave for 60 seconds. This makes the tortillas soft & flexible.
Working quickly add a scoop of chicken, then beans, then cheese & roll. Place in prepared pan.
Repeat for all 20 tortillas.
Pour enchilada sauce over the top of both pans of enchiladas.
Top with remaining meat, cheese & olives.
Bake for 30-35 minutes. Remove.
Let sit 5 minutes before serving.

Enjoy!!!!

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