My Not so “Pin”iful Life…Oh and Chicken Burritos

chicken burritos

Ok y’all…so this post is really more about life than it is chicken burritos, but I thought I’d give you a  twofer.  I love beautiful things, and Pinterest is great, I love all the ideas, but let’s face it…life is mostly not “pin” iful.  Supper is not always rosemary steaks and cauliflower “mashed potatoes”.  Most of the time it’s, well…chicken burritos.  The other day in my post about my flying pig I was all motivated, but this week has really gotten to me with this whole blogging thing.  I am by no means a photographer, which is almost a requirement.  And my life, is by no means very “pin”iful (I mean really, I’m not even sure I remembered to brush my teeth this morning).  I was getting wrapped up in all the glamour of Pinterest, and hoping I could be as awesome as everybody else.  I want my pins to look as glamourous as everyone else’s.  I was feeling motivated.  I was practicing my camera skills, and I use that term loosely because all I have is my camera on my phone.  If I had a good camera I’m sure it would get broken around here anyway.  I was going to attempt a beautiful post with “pin”iful pictures and then…my basement took on a little water.  I had to move everything upstairs as quickly as possible.  Now, don’t get me wrong, I am very thankful that I happened upon the water coming in, in time to get my important stuff out and safe, but it had me feeling defeated.  How can I blog, how can I work and learn, how can I have a “pin”iful life when I’m living a real life?  But, this morning I woke up, I decided to adjust my attitude, and I decided to just be real.  Maybe one day I can have beautiful posts and awesome pictures to share on Pinterest, but for now I am just going to share with you my real life…and my real life is chicken burritos.

“Pin”iful Chicken Burritos (This is going to be pretty simple):

-Some chicken (I used 2 chicken breasts because it’s just me and the two boys eating tonight and one doesn’t really eat anyway)

-Taco Seasoning (I make my own homemade version, but honestly if I hadn’t had any already made up then this would have turned into grilled chicken bites)

-Salt to taste

-Toppings of your choice (I had sour cream, cheese (pre-shredded tonight), taco sauce and an avocado


Directions:  Chop up your chicken into bite size pieces throw in your skillet with a little oil, toss in taco seasoning and salt to taste, toss around on medium to medium low until fully cooked.  I always pick the thickest piece of chicken and cut it in half to check and make sure it is cooked through.  I’m guessing you can figure out the rest, but just incase…warm up your tortillas, add chicken and toppings of your choice, fold and eat.  Be sure to snap a couple of pictures on your phone (notice no picture of the actually burrito because that’s about the time things got a little crazy trying to feed everybody and I forgot…so just use your imagination please).  Then throw the pictures together in a collage, add some fancy writing and viola…”pin”iful chicken burritos.  By the way the oldest loved them more than most things I spend hours on and of course, the middle didn’t touch it.

So, now, I want to hear from you…What are your go to, quick and easy, super “pin”iful supper ideas???



Candied Sweet Potatoes

Printable Recipe Here

This is one of those recipes that my husband asks for ALL the time…It’s not necessarily healthy…but it is GOOD!  Since we were celebrating my husbands last birthday in his 30’s (don’t tell him I told you that) I decided to include it in his birthday dinner.  Now, you might as well know right now that I’m one of those annoying “a little of this” and “a little of that” kind of cooks.  So, I took the time to measure everything out just so I could share this recipe!  I hope you enjoy…


3 Large sweet potatoes

2 Tbsp. butter melted in pan

4 Tbsp. butter-cubed

1/3 Cup sugar or brown sugar

1/4 Cup honey or maple syrup

1 tsp. salt

1/2 tsp. cinnamon



All right…here it goes…First peel and cube about 3 large sweet potatoes.  While I’m doing that I preheat my oven on 350 and melt about 2 tablespoons of butter in a cast iron skillet.  Once the butter is melted, I add the cubed potatoes. Sorry I didn’t remember to take a picture of the melted butter, but take my word for it…it looked yummy!

Then add your cubed butter, sugar, honey, salt and cinnamon on top.  Now, I do different things depending on my mood.  I actually was out of brown sugar, so I just used white.  Which works just as well.  Then sometimes I like a little maple syrup instead of honey.  This is all a matter of taste and sometimes availability since I can’t always just run out to the store to grab something I have learned to just make do!

Then cook in oven for about 30 minutes and take out to stir.  It will be pretty juicy so just stir it all together to mix up the flavor.

Now cook for 30 more minutes, take out, stir, and check again.  The potatoes should be pretty soft and the juices should be starting to thicken up some.

 It will probably need to go back in for about 15-20 more minutes to get the juice to make that sticky syrup coating that makes it so good.  Just remember that the sauce will thicken as it cools.

Now you have you an ooey-gooey bowl of candied sweet potatoes.  Enjoy!



This and That Recipe 1-Gluten Free Mac and Cheese

Don’t you just love those friends and family recipes…you know the ones where there isn’t really an exact recipe and they say “oh a little of this” and “a little of that”.  Then they give you a handwritten recipe with half the steps missing, haha!  You know on any trip you always bring back more than you take and on my recent trip to visit back home, amongst other things, I acquired two of those “this and that recipes”.  Now, join me as I attempt to decipher these handwritten recipes and hopefully create the same good dishes that I enjoyed while visiting friends and family.

Let’s start with this one:

Printable Recipe Here

There was a time in my life when I didn’t have to think about things such as gluten free, non-gmo, organic, blah, blah, blah…then entered the kids.  So, you start to thinking about these things because, of course, your offspring is more important than you are…am I right?  And then we find out the oldest one…is allergic to WHEAT!  So, when I am able to come across a good gluten free recipe I cling to it like it’s a gold nugget or something!  On our trip down to Louisiana we made a stop over in Mississippi to visit my aunt and uncle and to see their new house.  GORGEOUS…y’all…I felt like I’d been plopped down into the middle of a small southern plantation, but the best part of the visit was the newly acquired gluten free mac and cheese recipe!

Let start with the most important part which, of course, is the ingredients.  The most important ingredient in this recipe is the Tinkyada Elbow Pasta.  We have tried several different kinds of gluten free pasta’s over the last few years and I had never tried this one.  It is great!  Taste good and it keeps the right consistency-which is hard to find with GF pasta.  The second most important was the Cracker Barrel extra sharp cheese.  The rest of the ingredients can vary in brand so I didn’t bother to take pictures of those.


1 Package Tinkyada rice pasta

1 lb. Cracker Barrel extra sharp cheese-cubed, but save a little to shred on top at the end.

2-4 Tablespoons butter-cubed (This is a matter of taste-if you like lots of butter add more, if you like less add less)


2 Tablespoons Butter

2 Tablespoons Tapioca Starch

1 Cup milk


-First cook your pasta according to package directions.  Cool with ice water  when done (I didn’t do this part but I did let it cool down some).  Start preheating the oven on 350.

-Next, make your sauce by putting 2 tablespoons butter in a saucepan and letting melt.  Then add in 2 tablespoons tapioca starch and stir until thickens.

Now, add in the milk and whisk until that starts to thicken up some.

Then it should look about like this

-Put the macaroni in a casserole dish and add the sauce, cubed cheese and butter and mix together.

-Bake for 30 minutes on 350.  Then take out and sprinkle the rest of that reserved cheese (grated first) on top.  Stick back in oven let that melt and brown a little on the top.

The results should be one awesome dish of gluten free mac and cheese!


And we can all thank Aunt Mona!  Thanks Aunt Mona!!!

I haven’t made the other one since I’ve been home, but I hope to soon so stay tuned for some more “This and That Recipes” in the near future!