Foodie Friday~~~Hobo packs

Hi, Y’all. This week I was all geared up to make a nice memorial day post with pictures of the family, my new grill, and some recipes.  Earlier this week I slipped off the porch and messed up the ligaments in my ankle and am unable to stand. I have a splint and crutches but its hard to do anything hopping on one foot holding the blasted things. I’m not sure if the kids are coming over and taking over the cooking or if it will just be hubby and I.  I don’t like being waited on so I think we may postpone for a few weeks.   I will probably also cook in the oven as well since I don’t see me hopping down the back porch steps to grill.

A great meal that is easy and quick as well are hobo packs. They are so many ways to make these, and you can also easily customize them for each family member.

A basic my husband makes the Hamburger, potato.

1 lb hamburger

1 medium potato per person ( peeled and cubed)

1 onion we like sweet or red (sliced or chopped)

1 bell pepper or a few colorful sweet peppers ( chopped)

fresh mushrooms(optional but I love them)(chopped)

Garlic (optional I love it he doesn’t)

Salt, pepper

Aluminum foil

The one pound will make four packs, or you can make one large one. We usually make two half pounders.

Cut the foil into the sizes you need

Put the meat down( you can make a patty or crumble it—we like the crumbles) Add the potatoes, vegetables, and season well. Fold the foil up and roll it making sure it’s tightly sealed, or you will have a mess.( it is best to use heavy duty)  If baking in the oven, use a sheet pan for easy removal and to keep spills t a minimum. Bake at 350 for about 45 minutes open the bake about 10 to brown the potatoes a bit if desired. The kids like cheddar cheese added as well.


Another foil pack we like is done with chicken breast. It is the same, but I add some frozen or fresh green beans, broccoli or asparagus( fresh works best).

Pork chops are delicious cooked in foil too. You can substitute the potatoes for sweet potatoes and/ or add apples.

Pork loin makes a good fall choice with root veggies such as turnips, carrots, potatoes, and apples too.

My mom used this method a lot when we camped when I was young. She called them hobo pouches.  Now I call them easy since there is little cleanup. Cooke dump on the plate, toss foil. Voila!

Have you ever cooked in foil?   Do you have a favorite recipe you cook in foil?

Foodie Friday~~More Mexican Yumminess

Hi, Y’all. It seems I cannot get my fill of Mexican food this month.  It started with a craving for Green Chicken Enchiladas. I couldn’t remember my recipe but came up with one that was delicious and simple. My husband loved it too. Then for Cinco de Mayo I did the Chimichanga feast You can see that recipe and pictures of the kiddos digging in here. This week I wanted enchiladas again. I only had red sauce on hand and decided it would be different, so I gave it a go.


I couldn’t find my photo…I need to go through my pictures and relabel

Red Chicken Enchiladas

I Boiled 4 chicken breasts and shredded

1 large can or 2 small ones of red enchilada sauce

1/2 cup chopped onion sautéed

8-12 corn tortillas

1 cup shredded cheddar cheese ( or Colby Jack)

1 cup mozzarella cheese

optional toppings

shredded lettuce, chopped green onion or chives, guacamole, sour cream

cooking spray.

Preheat oven to 350. Spray pan. pour a little bit of the sauce ( coat the bottom) into the pan.  In the bowl of chicken add the sautéed onion, 1/2 of each cheese. and about a third of the sauce. mix well adding more sauce if needed until well coated. put dollops of chicken on each tortilla and roll like a burrito. Lay single layer in the prepared dish. Cover with remaining sauce, bake 20-30 minutes. Enchiladas will start to crisp on the edges and be  hot inside. Add cheese bake for 2-3 more to melt cheese take out and let stand a few minutes. Serves 4-6 depending on tortilla size and how much mixture you put in each one.

Hubby and I  eat just 3-4 of these as a main course and  I eat the leftovers for lunch and breakfast: They are awesome heated with a fried egg on top. For feeding a family, you could serve with rice and beans for a full meal.


There are so many ways to make enchiladas. I doubt I am done. Beef ones are calling for me. I saw a shrimp one on Pinterest that looked good as well.

Do you like enchiladas? What is your favorite? Do you prefer the red or green sauce?

Remeber~~If you can dream it ~~You can do it.




Foodie Friday ~~Seafood fun



On Our first date, My hubby took me to Red Lobster. It was my first time there. He ordered this delicious appetizer that was a seafood dip in a bread bowl. Then we had the  Admirals Feast with assorted seafood and of course, we had the salad and cheesy biscuits.  We had blue drinks in a cute glass that looked like a light-house that he bought, and  I  got to bring them home. It was so much fun, and so romantic. We have returned many times some just to have the bread bowl and wine.

I had a lobster tail in the fridge and decided to try to recreate this. I found a few cheese fondue recipes and combined a few to make my own. I used a pot on the stove, but you could do it in the microwave. This dish can be done in under thirty minutes, but is definitely not a budget meal. It does serve more than two so you could make it for a party. Here is the recipe I made.

2 lobster tails ( 1-1/2 pounds) boiled and chopped

8 ounces of Velveeta cheese cubed

8 ounces of Swiss cheese shredded

1 can of cream of shrimp  soup ( or cream of celery)


1 cup of milk

2 tablespoons of butter

1/2 tsp cayenne

1/2 tsp paprika

white pepper to taste

chopped green onions for garnish

a bread bowl ( large round sourdough or even a loaf of french bread baked and hollowed out could work) if you can’t find a bread bowl served in a dish and eat with the toasted bread cubes or some garlic or french bread) My husband said he would have liked crackers.

Hollow out the bread bowl or loaf cut the remaining bits into bite sized chunks. Spray it all with buttery spray and bake.

In a saucepan over medium heat melt butter, Cheeses and soup with milk. Stir constantly so it doesn’t burn or scorch. Add seasonings to taste, cooked lobster and pour into the baked bowl.  All done! Now  light some candles and sit to a romantic feast. This can be an appetizer, but it made so much I decided to make it a fondue meal. We used a spoon to eat some as soup and used the bread to eat some as a dip.  Next time I think I will halve it.

You could substitute the lobster for Crawdads, Crab, scallops or shrimp to make it more cost effective. A  bag of small shrimp at Aldis isn’t very expensive and would make a delicious family appetizer

What did you have on your first date that brings back memories? Have you tried to make it at home?

As Always~~If you can Dream It~~You can do it!

#foodiefriday~~#HappySt.Patrick’sDay~~a day late

Happy St. Patricks Day

Hi, Y’all. I hope you had a great St. Patricks day and didn’t wake up with a major hangover. We had a busy St. Patricks Day, moving my son and his two kids into our rental house.  Luckily I cooked a corned beef in the crock pot and some potatoes and cabbage in another.  This made dinner much easier while we worked on the other house dinner was cooking itself.. I added a pan of Irish soda bread to round out the meal.

I wanted to make Irish Pasties, Colcannon and the Irish soda bread, but since we were busy, I went simpler.

I Made a different take on shepherd’s pie. I will call it my Irish  Shepard’s Pie or Luck of the Irish Pie, even though it’s a casserole, not a pie.

As I said above, I cooked my potatoes, Cabbagee and corned beef in the crockpots.


Here is how I made it.


1 3 pound corned beef brisket

About 6cups cubed potatoes ( I used red ones) Divide cook 4 cups for the fillings and two cups for the topping.

I cabbage chopped

Onion powder, garlic powder, about ½ tsp each

salt, pepper about one tsp each or to taste.

1 can beef broth

1 cup shredded Colby or cheddar cheese.

Cook the corned beef to directions.  Put the chopped potatoes, cabbage and seasonings in another crock pot ( you can use the same but to me it gets too greasy. Add one can of beef broth (  you can use water) once everything is tender turn off.


Shred meat and place into a greased or sprayed baking dish. Put the potatoes and cabbage and spread on top of the beef. Mash the remaining two cups of potatoes with a little milk and butter, spoon into mounds.  Bake in a preheated 350-degree oven for about 15-20 minutes.


Remove, sprinkle with cheese bake another 5 minutes or until cheese is melted. Let cool about 10 minutes and serve with a nice hot pan of Irish soda bread and some glazed carrots.


Now you have your Corned beef and Calconnan in one dish.

I used an Irish Soda bread recipe I found online by googly easy Irish Soda Bread.


I am happy to say my casserole got 5 Purrrs from all the kiddos!

DSC00530 DSC00529

No, I’m not contributing to the delinquency of a minor.. its Cream soda! Sadly the Soda bread got a unanimous 0 purrs!

Did you wear green and have a traditional Irish meal? What did you make?

#foodiefriday~~Happy #birthday son!~~#brinnertime


Yesterday was my son’s birthday. I won’t say how old since that gives away my age  LOL.  Usually, we do his birthday tonight, but he has to work so we did it earlier in the week.

I always let the kids choose a meal for their birthday. They are usually pretty predictable. He likes what he dubs as brinner.  Simply, sausage, scrambled eggs, biscuits, and gravy.  This year I am adding a hashbrown casserole to the mix.  Instead of cake, I usually just make cupcakes since he isn’t a desert fan, but I surprise him this year with his favorite dessert my mom made. Homemade chocolate pie.

I was going to share some  pictures of the dishes and the family enjoying them but life happened and he wasn’t able to do the dinner this week. We are postponing it till next week since my granddaughter Kira is starting cheer camp this week and he had to take her yesterday for her physical and first meeting.

Some people have trouble making gravy getting it either too thick or too thin. I use to have that trouble myself then I finally broke down and used a recipe. Yes, I do use recipes from time to time. Especially now since I have very little memory from day to day.

Here is a simple guide to gravy. ( This is  milk gravy)

Sausage grease( a few tablespoons)

1/3 cup all-purpose flour

½ teaspoon salt

¼ teaspoon coarse ground black pepper

3 cups milk

I find it’s best to use meat grease. Sausage, bacon, chicken, pork chops all make a delicious gravy. If you are vegetarian use canola or vegetable oil, though it isn’t as rich.

Sprinkle the flour in the grease. It should be a thin creamy paste. Cook a minute to get the floury taste out add, salt and pepper. Slowly stir in milk. Using a whisk cook until thick. You can crumble your sausage in the gravy, but I serve it separately and let everyone crumble how much they want.

I am making home-made biscuits as well. Here is the recipe I use.

Here is the recipe for the Hashbrown casserole that  I am making it’s a copy cat Crackerbarrel one.


Now for the pies. I am cheating using frozen crusts. Mom made those herself. Mine usually falls apart.

I will use this recipe.  Mom used this when she first started making them, of course, she made so many she didn’t need a recipe.

I will top with meringue but not a deep one.

Do you like breakfast for dinner? What’s one of your favorites?

If you can dream it…you can do it.


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