Fiesta Chili~ Crock-Pot or Not~ You Decide!

Fiesta Chili was shared with me ages ago while coloring my favorite Nail Tech, Pam’s hair. She owns Pampered Nails in the Harris Arcade in downtown Hickory. If you need to have your nails pampered she is the go to girl! LOVE!! I have adapted this a bit so here goes! It is so quick and easy and everyone loves it!!

1 lb ground turkey browned
1 small onion, diced
1 28oz can diced tomatoes
1 can Rotel
1 can corn
1 small can green chilies
1 can seasoned blackbeans, undrained
1 can white beans, drained
1 pkt taco seasoning
½ pkt ranch seasoning

Brown turkey and dump everything in the crockpot, set to low  or do on stove top which ever is most convient!

{Buggie} Recipe holder

Looking for an adorable Mother’s Day gift?

How about this cute recipe card holder!

For Mother’s Day my toddlers made their Mommies recipe card holders. I made my mom one of these back in the 70’s and she still has it!! It was so easy, fun and really inexpensive!
I bought the wood cubes from Hobby Lobby for .79 cents, I had the clothes pins and paint so they were FREE. I spray painted the cubes as well as clothes pins allowed to dry and then used the kids finger prints to make cute little bugs. I hot glued the clothes pins on the back of the cubes and the note said ” I BUZZ YOU!”
You could easily use this to display pictures as well! How cute is this?

Happy Mother’s Day!!

xoxo, Bird

Menu/Weekly Planning

What’s on the agenda for the week? Well, this week I am going to attempt to avoid wheat (gluten). I think the only chance to make this successful is to PLAN.  For breakfast we are going with protein and fruit, ie bacon or turkey sausage and a piece of fresh fruit (ruby red grapefruit is my fav). Lunch will consist of roll ups veggies and fruit. and now for dinner.

Sunday~ Cuban pulled pork, Mango Salsa and black beans

Monday~ Perfect Roasted Chicken, peas & salad

Tuesday~ Honey Lime Chicken Enchalidas

( Pintrest inspired;using leftover chix)

Wednesday~Freezer Cooking ( chili, veg soup, something)

Thursday~ Leftover Buffet for boys (Mama’s Craft night)

What’s your family eating?

xoxo, Mama Bird

Mama Perk’s {melt in your mouth} Drip Beef


This is the most delicious, moist, tasty beef I have ever made. It is so simple to make and could easily be done in the crock pot.  I got the inspiration from my girl Katie over at The Perks and I put a little twist, just cause I never leave anything alone!


chuck roast (mine was 2.5lbs)

3 T butter

2 T olive oil

1/2 packet ranch dressing

1T Good Seasons Italian dressing powder

2 large onions, sliced

1 can beef broth

1 cup water

1 T soy sauce

8 oz jar peperoncini with juice


Place butter & oil in large Dutch oven, stir in dressing powder and sear beef apx 5-7 mins on each side. Get a nice brown caramelized sear.


Remove meat, set aside to rest, add onions and soften.


Add beef back to pot and add broth, water and peperoncini to pot. Set on low and cook ALL day. I cooked mine on super low for 6 hrs.


I did my meat the day before we wanted to eat it, I would advise you to do the same. If you will allow meat to sit overnight in the fridge all the fat (there’s a TON of it) will rise to the top, solidify and you can scrap it all off. Reheat and shred with 2 forks. 


I served mine with toasted onion rolls, topped with Swiss cheese and the peperoncini.

No joke this was DELISH!!!!!!

I will be making this again.

Ta-Ta for now- Mama Bird

Carolina Tarheels {cake}

Here we GO Tarheels

Here we Go!!

In honor of my Tarheels recent WIN

I thought I would share this adorable cake that I did for my buddy Will!

How fun is this Carolina Tarheels Birthday cake?

xoxo, Mama Bird


Incredible tortellini soup


This soup is so freaking yummy, my family gobbles it up and I have taken it to several friends who also loved it!  So easy! You can have this made in less than 30 mins. Score!

This past Monday I made it again without the sausage for our new Meatless Monday and it was DELISH with or without the meat!!

tort soup

3 Italian Sausages, casing removed, brown and drain

1 28 oz basil & garlic diced tomatoes

1 32 oz low sodium chicken broth

4 oz cream cheese

1 package fresh or frozen tortellini

1 bag of  fresh baby spinach

parmesan cheese, for topping

Brown sausage, drain, add tomatoes and broth. Bring to simmer, add tortellini simmer for apx 10 mins, stir in cream cheese. Once it is thoroughly incorporated and soup is a creamy orange shade add bag of fresh spinach.  Serve topped with fresh grated parmesan. ENJOY!

xoxo, Mama Bird

Chicken Marbella

Chicken Marbella is an awesome dish. Created by the amazing women of The Silver Palate.  It is a very intersting (odd) combo if ingredients that when put together in one dish is just fantastic. The Silver Palate is an excellent cookbook with great tips & tricks that will help in any situation. I am thinking this will be what I do for this weekends Birthday Celebration.  It’s great to do for any party because you put it all together the night before and then just bake it, how easy is that? I am going to serve it room temperature with  some wonderful crusty bread and Boucheron (goat) cheese. A big salad and maybe some roasted potatoes.

Here is the actual recipe from The Silver Palate (I divided it in half and I used split breast & removed the skin)

4 chickens, 2.5 lbs ea (I used split breast & thighs would work great)

1 head of garlic, minced
1/4 cup dried oregano
coarse salt & fresh ground pepper
1/2 c red wine vinegar
1/2 c olive oil
1 c pitted prunes
1/2 c Spanish green olives
1/2 c capers with a bit of juice
6 bay leaves
1 c brown sugar
1 c white wine
1/4 c chopped fresh Italian parsley

In large bowl combine chicken thru bay leaves in bowl. Cover & marinate overnight. THIS IS THE KEY TO THE WHOLE DISH!!! DO NOT SKIMP ON ALLOWING TO MARINATE!

Preheat oven to 350
Put in casserole and pour wine around chicken & top with brown sugar.
Bake for 50 mins to 1hr
Chicken is great hot, cold, room temp

Easter Treats!

Easter is just around the corner! I have been working on our Easter Egg Hunt at church and completely forgot to plan for my own Easter celebration! Looking around at some of my fav spots I have seen some great ideas and love to put them all in one spot!


peep sushi

Peep Sushi

Adorable Spring Crispy Pops from Glorious Treats

Bunny Tails!! from eighteen25

Veggie Flower Bouquet Treat by

Veggie bouquet by Living Locurto

Easter Basket cupcakes via Tori Spelling @torianddean on twitter

easter egg crayons henry happened

Easter Crayons by Henry Happened

Easter Lollipops


Here is a pic of last years pops. I haven’t started making them yet! oops….

My buds over at Sugarbomb Bakery

shared a great recipe with real fruit juice.

Go check them out!!

I am IN LOVE with ALL of these ideas!!

What am I going to do for Jack’s Easter Party?

What are you excited about this EASTER?

Mama Bird

Whatcha Got Cooking Wednesday? Link-up

Recipe Link-up
Please join me in sharing your favorite recipes!
I ask that you PLEASE link back to this post or my blog, would love it if you would use the WGCW button and leave a comment so that I can follow your blog! Happy Cooking!!
What am I cooking for MEMORIAL DAY? 
I am planning a Memorial Day Cookout and Pool Party
The “Smoked” Boston Butt

This is one of Hubs all time favorite Memorial Day traditions. For the past 10 or 15 yrs he has spent this holiday at the in-field of Charlotte Motor Speedway and this is the 1st year since I have known him that he and his buddies are not going. SO, I think they decided to “smoke” the meat in honor of CMS and the Coca-Cola 600! I make up a rub and really like to do a wet & dry combo. I use equal parts of apple & grape juice and soak the butt overnight, towel dry and then do the dry rub.

Dry Rub
Please note, I do not really measure this I use a tablespoon and just wing it.
Sea salt
black pepper
crushed red pepper
brown sugar

Wet Basting Sauce
1 c apple cider vinegar
1 T each; dark brown sugar, crushed red pepper & salt

BBQ Sauce
1 c cider vinegar
1 c ketchup
3 T brown sugar
1 T molasses
1 T mustard
1/2 tsp red pepper
1 stick butter
Melt butter and add everything, bring to low boil, reduce heat and sauce will thicken a bit. Serve warm or room temp.

Everyone is bring a side dish since we are doing the “main” course. I am also going to do a salsa bar! I will share those recipes tomorrow!

How are YOU celebrating Memorial Day?  What’s on your menu?

Whatcha Cooking Wednesday? Tomatillo Shrimp Burritos

Hope everyone is having a great week! What do you have cooking? Please share and spread the word. I would love to see more of you sharing of your recipes!
Please kindly link back to my blog or this post and it would be fantab if you would add the badge (code can be found in my sidebar).
This is a great new recipe. Hope you will like it!


This is under 250 calories per serving!!
2 Tb olive oil
1/2 red onion, sliced thin
1/2 sweet pepper, sliced thin
1 lb shrimp, shelled, deveined & cut in half
1 c mexicorn
1 tsp chili powder
1 tsp cumin
8 flour tortillas
1 bottle (16oz) tomatillo salsa (I like Herdez)
3 T half & half
1 c shredded reduced fat Monterey Jack Cheese
Heat oil in skillet add onion & pepper; cook 3-5 mins add shrimp cook additional 3 mins (until shrimp is opaque. Stir in corn, 1/4 c water & spices. Heat oven to 375. Coat 9×13 in casserole pan in nonstick spray. Warm tortillas in wet paper towels for 20 sec and spread 1 T salsa on each shell. Place 1/2 c shrimp mixture in each tortilla, roll & place in pan. Pour any remaining mix on top. Mix remaining salsa with half & half and pour over enchiladas. Top with cheese. Bake uncovered for 15 mins or until hot and bubbly!
240 calories per burrito. WOO-WEEEE!!