Baked Teriyaki Glazed Chicken

I made the most delicious chicken yesterday. I am 100% a chicken girl. I could, and usually do, eat it every day. I love how many flavors and ideas can go with chicken. It’s a base food you can start with and literally grow your taste to almost anything. This baked teriyaki is an example of the versatility and general awesome-ness of chicken. It’s tender, easy, and most importantly- delicious.




  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 1/3 cup sugar
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 4-6 small boneless, skinless chicken breasts



  • Preheat oven to 275 degrees F
  • Spray a 9×13 baking dish with cooking spray and set aside
  • In a small saucepan over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper
  • Stir mixture and bring it to a boil
  • Once boiling, reduce heat to a medium-low and let it simmer, stirring it often until the mix thickens and bubbles (this takes around 10 minutes)
  • Once the sauce is thicker, remove it from the heat and let it sit for 5 minutes
  • Place chicken breasts in the dish and pour half the sauce evenly over the chicken
  • Put the dish in the oven for 20 minutes, take it out and pour the rest of the sauce on, then bake it for another 20 minutes (or until the chicken is cooked)


I was so insanely worried and skeptical about making the sauce for this dish. The anxiety increased while I was making it and noticed how strong it smelled. Don’t worry! The smell lightens as it cooks, and the final product tastes amazing once it’s on the chicken. I almost let the whole sauce thing keep me from the recipe. Don’t let yourself do that, seriously. It’s super easy. Oh- also, I used garlic powder because I hate actual garlic. I know it compromises the recipe, but you wouldn’t believe my hate for actual garlic. I think it stems from using bad garlic in a recipe. Whatever the origins, I always sub in garlic powder for garlic.


I wouldn’t recommend serving this with anything other than rice and veggies. Particularly broccoli. Unless you have something against the green trees. The rice and veggie combo works seamlessly with a plethora of chicken meals, but it seems like it was made for this dish.


Can you tell I’m obsessed with this meal yet, or not? Brandon loved it too, so I guess it is a winner! It’s defiantly going in my big book of recipes!


Crock Pot Cheesy Chicken, Bacon, and Tater Tots

In the almost year Brandon and I have lived together, I have made this recipe more times than I can count on one hand. I would go as far to say it’s one of my favorite meals. The fact that it is simple and quick probably helps that statement. I love cooking elaborate meals and spending a lot of time in the kitchen. At the same time, it is nice to have a break every now and then with a nice casserole crock pot dish. 

Crock Pot Cheesy Chicken, Bacon, & Tater Tots 

You’ll need:

  • 1 (32 ounce) bag tater tots
  • 3 ounce crumbled bacon pieces
  • 1 lb skinless chicken breasts
  • 1½ cups grated colby cheese
  • 1½ cups grated monterey jack pepper cheese
  • ¾ cup milk
  • salt and pepper

You’ll do:

  1. Grease the bottom of the crock pot
  2. Layer ½ the tater tots on the bottom of the pot
  3. Sprinkle ½ of the bacon pieces on top of the tator tots
  4. Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots
  5. Top cheese with the chicken breasts
  6. Sprinkle chicken with salt and pepper to taste
  7. Top chicken with another ⅓ of cheese
  8. Sprinkle with other ½ of the bacon pieces
  9. Add remainder of the tater tots
  10. Top with final ⅓ of the cheese
  11. Pour milk over the top
  12. Set crock pot to high and cook 3-5 hours (you’ll know when it’s done!)


You can use any cheese. I only had colby jack and cheddar on hand. Be liberal with your cheese, as well! The more the merrier. This crock pot meal, unlike most others I make/post, only takes a few hours to cook. You’ll have to make it on a day you don’t work or have some time. I am so used to just turning my crock pot on in the morning and letting it go until dinner time. That’s the best part about crock pots, right?! I was also so caught up in the magic of this dish I forgot to take any pictures (it is also a dish that is very hard to take a picture of), so I am borrowing an image from Kelsey at Chicnsavvy Reviews. She is one of new favorite bloggers and posts about everything! 

Crockpot Cheesy Chicken & Bacon Tater Tot Casserole


In other completely food unrelated news: Our wedding is only THIRTEEN DAYS away now! We went to the court house today and got our marriage license. The past couple of days have gone by so slow because I just want August 10th to be here already! Here’s to hoping time goes by a little faster! 

Three Cheese Chicken Alfredo Bake

Pasta has always been a staple meal for me. I don’t know if my love for pasta came in high school, when all I could do was make spaghetti, or if I have just always had a noodle passion. Either way, I could eat pasta every day. It is my comfort food. Brandon makes fun of me because if I have a day, we have spaghetti for dinner. Ha! 

I know you aren’t supposed to mess with classics. Why fix what isn’t broken? But a recipe promising three cheeses with my chicken alfredo was too tempting. So I took a swing. 


Three Cheese Chicken Alfredo Bake 

You’ll need:

  • 1 (16 ounce) box Penne pasta noodles
  • 2 (10 ounce) containers Alfredo sauce
  • 1 cup sour cream
  • 1 (15 ounce) container Ricotta cheese
  • 2 tablespoons garlic powder
  • 2 cups cooked, diced chicken
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dried Parsley
  • 1 teaspoon Italian seasoning
  • 2 cups shredded Mozzarella cheese


You’ll do:

  • Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
  • Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. 

Add everything together in your original pan

                add everything together in your original pan

pour in a casserole dish and top with cheese

                  pour in a casserole dish and top with cheese

bake and enjoy with some garlic bread!

              bake and enjoy with some garlic bread!


I enjoyed this meal. Brandon- not so much. He hates ricotta cheese with a passion. I tried to sneak it in and not tell him, but like always, he found out. I ended up taking most of the dish to my mom’s house so it didn’t go to waste because there was no way I’d be able to eat these leftovers by myself. 

On a completely unrelated note- have I mentioned that I hate the summer time? For some reason, mosquito love me. All biting bugs, actually. Too bad it’s a one sided relationship. I currently have vinegar soaked cotton balls duck taped to my feet (both randomly got a bundle of bites after sitting down at my desk? we have hardwood floors throughout the house so no ideas what might be the source) underneath socks and long pants. I am ready for fall to be here! One good thing about the summer is that a very Walters wedding is coming up in NINETEEN DAYS!

Crockpot Jambalaya

I have never had jambalaya before in my life. To be honest, I never really knew what it was. But I stumbled upon a delicious picture attached to a delicious recipe, and I knew it was time to try it. Plus, this recipe could literally not be any easier. I bet going to a restaurant and ordering jambalaya would be more exhaustive than this meal.

Crockpot Jambalaya

You’ll need:
• 1 lb. boneless skinless chicken breasts, cubed
• 1 lb. smoked turkey sausage, sliced
• 1, 28 oz, can diced tomatoes with juice
• 3 tsp. dried minced onion flakes
• 1 cup chicken broth
• 2 tsp. dried oregano
• 2 tsp. dried parsley
• 2 tsp. Cajun seasoning
• 1 tsp. cayenne pepper
• ½ dried thyme
• Rice (your choice of what kind and how much- I used 1 package of Ben’s instant garlic butter rice and about 2 cups of white rice)


You’ll do:
• Mix the chicken, sausage, tomatoes, onion, garlic, and broth in a crockpot. Season it with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
• Cover and cook 7 to 8 hours on low or 3 to 4 hours on high.
• When ready to serve, cook your rice as directed and add to the crockpot.
• Mix ingredients and let them set for 15-20 minutes to warm.





I served this with cornbread to round out a nice southern and filling meal. And spicy. Did I mention that? Okay- I’m going to be honest. When it comes to seasoning, I just wing it. And I’m usually pretty liberal. So when it came to the Cajun seasoning… I knew it would be spicy, but I seriously doubted the kick. So I added some more when I added the rice (on top of adding a lot in the first place). HOT HOT HOT! I recommend tasting as you go. I always seem to forget to do that. 

I opted out of the pepper in this, and it was still plenty delicious. Don’t be afraid to leave things out of a recipe if you don’t think your taste buds will like it. But at the same time, don’t be afraid to try new things. Dinner tonight was definitely a new thing for the both of us. Brandon couldn’t get enough. I mean, I couldn’t either. But I couldn’t go back for seconds because it was a little too spicy for my tame taste buds. 

Don’t let the heat keep you from this recipe! Just add the spices slowly and taste a lot along the way. It is a must try. 

Salted Caramel Pretzel Brownies

I had one heck of a craving for chocolate (which never happens, oddly enough), so I had to act fast. I took to pintrest, obviously, to search through my sweet tooth board to find something that looked quick and easy. I came across a brownie recipe that featured caramel and pretzels. I was game.


Salted Caramel Pretzel Brownies


You’ll need:

  • 1 box fudge brownie mix
  • 2 eggs
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 3 cups pretzels
  • 1 jar caramel sauce
  • sea salt

You’ll do:

  • Preheat the oven to 350 degrees F & grease pan with cooking spray
  • Prepare brownies according to box instructions
  • Pour about 1/3 of the brownie batter into the pan and spread it until the bottom is evenly coated
  • Add two layers of pretzels so the entire surface is covered
  • Spoon the remaining brownie batter to top the pretzels (be careful with this step!)
  • Bake for 30 minutes or until a toothpick comes out clean
  • Let the brownies cool, then spoon the caramel sauce on top in an even layer
  • Sprinkle the caramel with sea salt & serve


I have some beef with this recipe. Well, first I will talk about the good stuff. My OCD loved laying nice even layers of pretzel in the brownie. I could have done that all day. Second, they were pretty good. Unfortunately, the bad outweighs the good in this situation. They were impossible to cut because of the caramel, even after I let it set in the freezer for 10 minutes. Eating them was a disaster. And you basically have to eat all the brownies at once because good luck eating them the next day after the caramel has had all night to set. The ones I took to my mom’s house, as well as mine, are rock hard. You can literally knock on them. 

Though I didn’t have the best of luck with this pinterest recipe (does anyone have luck with any recipes they find on that website, actually?!!), I am still on a quest to make a quick and delicious dessert. So be on the lookout for more sweet tooth recipes! 


Cheesy Chili Hash Brown Bake

Are you ready for the easiest and most delicious meal you’re going to have in your entire life?!? Okay, entire life may be a stretch, but this casserole is amazing- not to mention quick. I discovered it one evening when I was babysitting at my mom’s house, and I needed a quick meal for my family. I didn’t have a lot of money to spend, either. Somehow I stumbled upon the bake and I knew instantly it was a winner. Just typing about it is making me hungry for it again. Yum! 


Cheesy Chili Hash Brown Bake

You’ll need:
1- 1½ pounds of ground beef (or turkey)
1 can sloppy joe sauce
1 can chili with beans
1 package frozen shredded hash browns
1 cups shredded cheddar cheese

You’ll do:
• preheat oven to 425 degrees
• brown ground beef in a skillet & stir in sloppy joe sauce and chili
• pour chili mixture into a lightly greased baking or casserole dish
• top with frozen hash browns
• bake for 35 minutes
• remove & add cheese, then bake for 5 more minutes until cheese is melted

*I added a dollop of sour cream to my plate because I’m a sour cream addict. It added so much more flavor to the dish. I recommend it! 

I didn’t get a picture of it because I was too busy stuffing my face, so I borrowed one from another blogger, Sherri who made it and took a second to capture the deliciousness. I always get upset when I find a blog I really enjoy and then see that they don’t post anymore. But I know how hard it is to keep a blog going sometimes! I actually found the recipe on Southern Living, though, which is one of my favorite places to get recipes from now a days. 

I can’t stop praising this meal. If you like food AT ALL, you need to try it! There were no leftovers. In fact, there was barely enough to feed everyone in the first place. If it were just Brandon and I, there would have been plenty. But if you’re serving a bigger group (like I was), you might want to do a double batch. I also didn’t serve it with anything, but cornbread and salad would make great additions to this yummy dinner!