Giordanos Copycat Salad

David ate this salad (or similar) at a restaurant called Giordanos in Chicago. This is the best version of a copycat I could come up with - we both really liked it.  

Giordanos Copycat Salad (Salami BBQ)

Source: https://giordanos.com/ and David's memory

Ingredients:
Green leaf lettuce
Cooked chicken, chopped
Hard salami (1/8 lb)

1/2 cup BBQ sauce - 1/2 cup ranch

toppings:

Dried, roasted red peppers
red onions, sliced, 

corn

cucumber, diced

cherry tomato, halved

cheddar cheese, grated (or feta cheese)

Wash and chop lettuce. Chop and heat chicken. Slice salami into small sticks and fry in small frying pan until slightly crispy. Top salad with all toppings, and serve with BBQ Ranch dressing. 

Pulled Pork Shepherd's Pie

BBQ Pulled Pork Shepherd's Pie

Source: Delish

Ingredients

(Ranch Mashed Potatoes)
2 lb. red potatoes
1/2 packet ranch seasoning mix
2/3 c. sour cream
(Filling)
1 lb. pulled pork
1 bottle barbecue sauce
1 can corn, juices drained
1 c. shredded Cheddar cheese
1 bunch scallions, diced
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Directions
Preheat oven to 400°.
Make the ranch mashed potatoes: Peel potatoes and cut into 1" pieces, then place pieces in a large saucepan and cover with water. Bring water to boil and cook until potatoes are tender when pierced with a fork, about 10 minutes. Drain and place in a large bowl.
Add ranch seasoning and sour cream and mash potatoes until the mixture is thoroughly combined and most of the lumps are gone. Set aside.
Make the rest of the dish: Toss pulled pork with barbecue sauce (as much or as little as you'd like to use). Add it to a large casserole dish, smoothing it to create one even layer. Top with corn, then add a layer of mashed potatoes. Cover with shredded cheese and scallions.
Bake in the oven for 14 to 16 minutes, or until cheese has melted.

Beefy Mexican Rice Soup

Beefy Mexican Rice Soup
Source: Tastes of Lizzy

Ingredients:
2 pounds ground beef
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons taco seasoning
2 quarts beef stock
2 cups frozen corn
15.5 ounces black beans (rinsed and drained) 1 can
14.5 ounces petite diced tomatoes (drained) 1 can
1 cup tomato puree
2 teaspoons lime juice
2 teaspoons salt
1 tablespoon cilantro
1 cup whole grain rice (I buy a precooked microwave pack of whole grain rice).

Directions:
In a large saucepan brown the ground beef, onion, and minced garlic. Drain.
Add in the taco seasoning and mix together.
Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro, and rice.
Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done.
Serve with cheese, sour cream, and cilantro if desired.

Mexican Rice

A delicious side dish, but bulky enough for a meatless lunch or dinner. Yum! 

Mexican Rice
Source: The Peaden Life

Ingredients:
1/2 Onion, diced
3 cups Rice, cooked
1 can Diced tomatoes, drained
1 can Black Beans, drained and rinsed
1 can Corn, drained
1/2 cup salsa (to taste, more can be added for desired consistancy)
Salt & Pepper
Cumin
Chili Powder
Garlic Powder
Onion Salt
Paprika
1/2 cup cheddar cheese

Directions:
In a large frypan, saute onion in a small bit of oil. Add rice, tomatoes, black beans, and corn and stir together. Add salsa. Season with about 1/2 tsp each of cumin, chili powder, garlic powder, onion salt, and paprika.  Salt and pepper to taste.

Top with cheese and serve.

Chicken & Zucchini (tex-mex)

I'm always looking for good zucchini recipes for our summer zucchini harvest (or in cases like this year, my parents zucchini harvest that they have been so generous to share with us). I like this one because most of my zucchini dishes are pasta-based, but this is a delicious & fresh use for that yummy zucchini.

Tex-Mex Chicken & Zucchini
Source: Adapted from iFoodReal

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper
1 cup corn, frozen or fresh
14 oz can diced tomatoes
1 tsp chili powder
1 large zucchini, diced
1 cup Tex Mex or cheddar cheese

optional, top with:

1/2 cup green onions, chopped
1 cup cilantro, chopped

(The original recipe also calls for: 2 medium bell peppers, chopped and 14 oz can black beans, drained & rinsed. I didn't have these on hand when I made the dish, and it was still super yummy. But next time I think I'd definitely make sure to add in the black beans.) 

Directions:
Add olive oil to large skillet and heat to medium. Add onion and garlic, then saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until golden brown, about 5 -7 minutes.

Add corn, beans, tomatoes, chili powder and remaining cumin. Bring to a boil, cover and cook for 10 minutes. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot.

BBQ Pasta

Okay. I will be the first to admit that this doesn't sound all that appealing. I don't know why, but the thought of barbecue sauce on pasta doesn't make us jump up and down with excitement. But I've made this dish several times and it's always super delicious. I'm telling you, even as I type this up - it doesn't sound amazing, but it really is good!

BBQ Pasta
Source: The Peaden Kitchen

Ingredients:
1 package campanelle pasta (I've also used spaghtetti or linguine noodles for this and it was great.)
2 cups shredded pork
1 cup corn
1 cup diced tomatoes
1/2 bottle BBQ sauce
Cheese

Directions:
Cook pasta, drain, and place in 9x13 pan. Add in corn, tomatoes, pork and mix. Toss with BBQ sauce and top with cheese. Bake at 350 for 15-20 minutes or until dish is heated through and cheese is melted on top.

Chicken Taco Soup

Chicken Taco Soup
Source: Adapted from All Recipes

Ingredients:
1 onion, chopped
1 can black beans
1 can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 can diced tomatoes
1 can green chilies, undrained
2 Tbs taco seasoning (Use Bill Echols Taco Seasoning, recipe below)
1 chicken breasts
shredded Cheddar cheese(optional)
sour cream (optional)
crushed tortilla chips(optional)

Bill Echols Taco Seasoning. It really makes this recipe. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

Directions:
Place the onion, black beans, corn, tomato sauce, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup and shred. Stir the shredded chicken back into the soup, and continue cooking for 1 hour. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Southwest Salad with Cilantro Dressing

I love Costa Vida's Sweet Pork Salads, but I'll be honest and say that my favorite part of the salad is the dressing. When I came across the idea to use the cilantro dressing on top of a regular chopped salad - I knew that I needed to try it. This recipe is so much easier to prepare than the sweet pork salad, and it was a nice refreshing meal. I think adding some grilled chicken would be yummy if you wanted to add a little meat to the dish.

Southwest Salad with Cilantro Dressing

Ingredients:
1 red bell pepper, diced
1 can black beans, rinsed
1 can sweet corn OR 1 cup frozen corn, thawed
1 roma tomatoe, diced
1 green onion, chopped
1 avocado, diced
1 head lettuce, chopped (Romaine is better, all we had was iceburg at the time)

Directions:
Finely chop lettuce, bell pepper, tomatoes, green onions. Dice avocado. Drain and rinse corn and black beans. Place lettuce on a plate, add toppings, cover with creamy cilantro-lime dressing. (I just used leftover dressing, but the recipe is below.)

**When I made this, I was about 9 weeks pregnant and chicken seemed like the yuckiest food on the face of the planet. However, now that I'm 15 weeks and like meat again I think that some grilled chicken would be great on this. I also think that crunching up some tortilla chips would be a yummy addition. Also, David doesn't really like the cilantro dressing - so I got some cubed ham and turkey for his salad and topped everything with ranch dressing.  It's pretty flexible. 

Tomatillo/Cilantro Ranch Dressing
Source: Adapted from A Mommy's Life with a Touch of Yellow

Ingredients:
1 packet of buttermilk ranch dressing
1 Cup mayo/Miracle Whip
1 Cup buttermilk (the smallest carton is perfect)
1 bunch of cilantro (after you wash, make sure you pat dry)
2 tomatillos husked
1 jalapeno (take the rib and seeds out)
Garlic powder (just a few shakes)
juice from 1 lime

Directions:
Put the mayo, dressing mix, buttermilk, and garlic in a blender and mix until blended all together. Squeeze lime juice directly into the blender. Cut up tomatillos, jalapeno, cilantro and pat dry. Add to the blender and blend until everything is mixed together and creamy. Chill in the fridge for at least 30 minutes. This can be stored in the fridge for several months - so don't throw your leftovers away. If it starts to separate - just shake it all back together.

Corn on the Cob

David and I love corn on the cob, and during the summer when you can get yummy fresh corn for a quarter each - we just cant resist! We like to pair it with some BBQ Pork sandwiches, grilled chicken, Hamburgers, or pretty much any other meal. Nothing says summer like juicy and delicious corn on the cob! 

Corn on the Cob

4 Ears of Corn

2 Tbs butter

Salt and pepper, to taste

Crockpot Directions:

Shuck the corn. Place in the bottom of the crockpot. Cook on low for 3-4 hours or on high for 2 hours. Top with butter, salt, and pepper before serving.

(If you want to season the corn with a special seasoning you may also apply the butter and seasoning before putting it in the crock pot. If you do this remember to wrap it with tinfoil to keep the butter and seasoning contained instead of putting it in alone.)

Oven Directions: 

Preheat oven to 350. Rinse ears of corn in running water but do not shuck. Place corn on the middle rack in the oven (No need for a baking tray, just put them right on the rack.) Bake for 30 minutes. Remove husks and top with butter, salt, and pepper before serving. 

Optional Seasonings:

Italian:
4 tablespoons butter, melted
1 tablespoon garlic, minced
1 teaspoon italian seasoning

BBQ Salad

This recipe comes straight from the ladies at Howe to Cook. They are quite the amazing culinary geniuses.  In fact - I love them. Mostly because I think they are funny - and they are key players in making sure that David gets fed.

BBQ Chicken Salad
Source: Howe to Cook

 Ingredients:
2 boneless, skinless chicken breasts
1 cup barbecue sauce

1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
1 (15-ounce) can black beens, drained and rinsed
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated

Directions:

*Marinate chicken in barbecue sauce, then grill or bake or at 350 degrees for 30 minutes (marinating is preferred, but not necessary). Chop into bite size pieces and set aside.

*Combine chicken and salad ingredients. Serve with Ranch Dressing, additional BBQ sauce and tortilla chips.

Mashed Potato Heaven

a.k.a. KFC's Mashed Potato Bowl

Around this house, we love us some good mashed potatoes. We esecially love KFC's mashed potato bowl. Naturally, we decided to try to make it at home - and let me tell you - it is just as delicious as the original and it's super easy!

Interestingly enough, I found that there is some major controversy over whether cheese and gravy go together. All I know, is that this dish is so good that David dubbed it Mashed Potato Heaven - so we love the combination.

Ingredients:
4 cups mashed potatoes
1 shredded chicken breast
1 can corn
2 cups chicken gravy
1 cup shredded cheese
4 pieces bacon

Directions:
Boil chicken breast for 1/2 hour and shred. Meanwhile fry bacon. Cook mashed potatoes, corn, and gravy. Shred cheese. Assemble all ingredients and serve.

*Note: this is a great recipe to use up some extra leftovers. If you have extra mashed potatoes and gravy, just cook up some chicken and serve. I love recipes like this.

Chicken Nachos

I found this yummy recipe from one of my most favorite real-life family food sites, Howe to Cook. It originally is meant to be put on rice or in a tortilla but we love to eat it on chips as a dinner version of nachos. Pop it in the crock pot in the morning or afternoon and then dinner comes together in minutes.  

  

Chicken Nachos

Source: Adapted from Howe to Cook. 

Ingredients:

2 cans corn, drained

2 cans black beans, drained and rinsed

2 boneless, skinless chicken breasts

1 can diced green chilis

1 pkg. taco seasoning

1/2 jar salsa (1-2 cups)

{Tortilla Chips}

Directions:

Layer it in the order of the ingredients. Cook on low 3-7 hours (the greatest thing about this meal is that you can put it in three hours before dinner or in the morning before you leave. It won't hurt it to sit in the crock pot all day - it just makes the chicken even more tender.  Stir everything together, shred chicken using a fork, and serve on top of tortilla chips. 

We halved the recipe (just used one can of corn and beans) and added about 1/3 can of diced green chilis and it was perfect for the two of us. Yum!

Nacho Soup

We got this recipe from and we absolutely LOVE it.  Seriously, this is a new family favorite. (Originally posted in 2011 - updated in 2025 with the name change of "Nacho Soup" which is what we call this soup. 

Spicy Chicken Tortilla Soup

Source: Howe to Cook

Ingredients:
1 can cream of potato soup
1 can chicken broth
1 jar Fiesta Nacho Cheese (Campbells)
1/2 cup sour cream
1 shredded chicken breast (I boil it for about 30 minutes)
1/4 packet taco seasoning
1/2 can diced chilies
1 can corn (drained)

Directions:
Put everything into a pot, stir together, bring to a boil, and serve with tortilla chips.