Magnolia Table’s BLT Sandwiches

Joanna Gaines says in her cookbook Magnolia Table Vol 1, “The combination of smoky bacon, crisp lettuce, and sweet, juicy tomato slices is a classic for a reason. Here it is made even more delicious by a couple of quick and easy embellishments. Spreading mayonnaise on the bread, toasting it on the stovetop give it a perfectly brown crust without drying out the slices. And an herb -and-lemon mayonnaise marries all the elements together beautifully.”

What you will need:
  • bacon
  • mayonnaise
  • white country bread
  • easy herb mayo (Magnolia Table Vol 1 page 77)
  • butter lettuce leaves
  • vine ripened tomatoes
  • salt
  • pepper
What you will need to do:
  1. Turn to page 75 in Joanna Gaines’ cookbook Magnolia Table Vol 1. Follow as directed.

What is your favorite sandwich? Please let me know in the comments below.

Until next time – a latte of sparkles & giggles,

Deluxe Air Fryer Rotisserie Chicken

Here is my first attempt at cooking a Rotisserie Chicken in the Deluxe Air Fryer.

I watched the video by Adventures in Everyday Cooking:

I researched the best seasoning for my rotisserie chicken. Because our family loves Costco’s I found a recipe on Mashed for a copycat version.

What you will need:
  • whole chicken

    Seasonings on Hand
  • salt
  • garlic powder
  • paprika
  • black pepper

    Tools
  • Pampered Chef’s Deluxe Air Fryer
What you will need to do:
  1. Mix seasonings based on the directions given on Mashed.
  2. Tie Up chicken legs
  3. Place rotisserie clamps on/in chicken
  4. Brush chicken with olive oil
  5. Sprinkle seasoning on chicken
  6. Tie up chicken wings
  7. Place chicken in the Air Fryer.
  8. Cook 400 for 1 hour (although in video she takes it out 13 minutes early) with rotate option
    NOTE: chicken should be cooked until an internal temperature of 165 degrees
  9. Rest for 20 minutes before carving.
    Note: from Jen Spends Less: Take chicken off the bone and remove skin. Place a recipe serving in a freezer bag – this will store well for 4 months.

Pictures coming soon! Until then – a latte of sparkles & giggles,

Dirty Rice Skillet

It began as a childhood memory, rice and ground beef in the skillet. I believed it had a few colors in it along with some mushrooms. My mother had no recollection of this concoction that she once created. So over the years it was trial and error, trying new things, searching, and wondering if what I ate or what I saw was the missing dinner that I longed to eat. I have finally perfected this mystery meal and ready to share it with you all.

What You Will Need:

What You Will Need To Do:

  1. Brown ground beef in a skillet.
  2. Slice Mushrooms into small pieces.
  3. Drain fat from skillet and return ground beef.
  4. Add Zatarain’s Dirty Rice Mix, 1 Tbsp Vegetable Oil, 2 1/2 cups Hot Water, and sliced Mushrooms to the skillet.
  5. Stir until well blended.
  6. Bring to a boil on High Heat..
  7. Turn temperature to Low, cover with lid, and simmer for 20 minutes.
  8. Stir.
  9. Add 1 can of French Style Green Beans to the top of the Rice Mix (do not stir).
  10. Continue simmer for 5 minutes, covered.
  11. Without removing the cover, remove the skillet from heat for five minutes.
  12. Stir and fluff with fork.
  13. Serve.

Simple & Scrumptious!

Have you eaten something like it? I think it was a frozen meal at one time; however, I cannot find it anywhere.

Until next time – a latte of sparkles & giggles,

Sheet-Pan Teriyaki Chicken & Pineapple

I have fallen in love with sheet pan recipes. They are quick, easy, and absolutely delicious. Sheet Pan Teriyaki Chicken and Pineapple is our newest favorite.

What You Will Need:

Ready for the Oven

What You Will Need to Do:

  1. Heat oven to 500°F. Spray sheet pan with cooking spray
  2. Slice 1 1/2 cups pineapple, medium size green pepper, and 3 boneless chicken breasts in bite size portions.
  3. In large bowl, combine 1/4 cup teriyaki sauce, tbsp honey, and tbsp Sriracha sauce with a whisk.
  4. Add 1/2 bag crinkle cut carrots and the bite sized chicken, pineapple, and bell pepper; gently toss to coat.
  5. Arrange in single layer on sheet pan.
  6. While cooking, prepare rice as directed on package, thinly slice the 3 green onions and measure out your tsp of sesame seeds. Set aside.
  7. Bake 14 to 16 minutes or until chicken is no longer pink in center.
  8. Serve with rice, garnished with tsp. sesame seeds and 3 thinly sliced green onions.

Simple & Scrumptious – Enjoy!

Click on image for a printable recipe.

What is your favorite sheet pan recipe? Please share in the comments below

I will be sharing at least one recipe a week, until next time – a latte of sparkles & giggles,

Sausage Spaghetti

A few years ago, I had Sausage Wraps on the menu. I loved eating them, yet they took so long to make; boiling, wrapping, stuffing, baking, basting … So, I opted to throw all of the ingredients into the skillet instead. What began as a simpler way to create a more difficult meal has become a family staple (with a few changes). As ground beef prices continue to soar and purchase limits are put in place due to COVID-19, it is time to be a little creative with the meats that we use in our meals. I share with you, Sausage Spaghetti to save the day!

What You Will Need

What You Will Need To Do

  1. Gather ingredients listed above.
  2. Follow directions for box of pasta noodles. Reserve 2 Tbsp starch water for sauce. Set aside.
  3. Slice Sausage into bite size pieces. I like to use my Pampered Chef Quick Slice for quick equal size portions.

4. Slice 1 Green Pepper or 4-5 Mini Sweet Peppers.

5. Heat skillet on medium heat with 1 Tbsp Olive Oil.
6. Place sliced sausage and pepper in the heated skillet. Stir and flip until browned and peppers are ready to eat. I use my Pampered Chef Tongs (pictured below).

7. Add teaspoon garlic powder, teaspoon onion powder, teaspoon basil, teaspoon Italian seasoning, a pinch of salt & a pinch of pepper to the sausage and peppers.

8. Add jar of sauce to the skillet. Bring to a boil, then cover and simmer on low for about 5 minutes. Sauce should be nice and warm and have taken on some of the favors of the seasonings. Add 2 Tbsp starch water and stir.
9. Stir in pasta noodles to skillet.

10. I like to serve my pastas with homemade rolls and breads. Tonight, I served them with Garlic Knots from Joanna Gaines’ Cookbook Magnolia Table Vol 2

11. Simple & Scrumptious – Enjoy!

Click image for a printable recipe page

I will be sharing a recipe each weekend. Please subscribe to my blog or connect with me on Social Media so you do not miss a thing.

Until next time – a latte of sparkles & giggles,