Mediterranean Herb Tilapia


Back when we lived in Logan, my freezer had a giant bag full of Tilapia fillets, and the only way I knew to prepare them was with a dijon mustard, cheese crust. After about 3 times making this for my husband, he let me know that it was time to try something else. If only I had this recipe! Good thing Fred Meyers is only minutes away from my new place! Thanks for providing this recipe, Britta, it looks scrumptious!


1 t minced garlic
1 t marjoram leaves
3/4 t dry ground mustard
3/4 t basil
3/4 t oregano
1/2 t coarse ground black pepper
6 tilapia fillets (about 1 1/2 lbs)
1/2 t salt
1/3 c butter, melted
1 1/2 c chopped spinach leaves
1/3 c finely chopped red bell pepper
3 Tbsp Parmesan cheese

Preheat oven to 400 degrees Fahrenheit. Place fish on foil-lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with about a tablespoon of the seasoned butter. Stir spinach, pepper, and cheese into remaining seasoned butter. Divide mixture evenly among fish fillets, pressing lightly so mixture adheres to top of fish. Bake 15 minutes or until fish flakes easily with a fork.




Fear not! This recipe is nothing like Snipes! (Am I the only one who thought of that?) SNIVs, which stands for Sausage & Noodles in Vegetables, was provided by Becca. With having butter as the sauce, it’s sure to be delicious! Here’s a bit from Becca:

This recipe was created by my husband when he was a young boy. As a very picky eater, it is one of his favorites! Although it is not the healthiest, it is quick and easy to make!

SNIVS (Sausage & Noodles in Vegetables)


16oz package of Penne Rigate noodles
32oz bag of frozen mixed vegetables
12-14oz Hillshire Farms Beef Smoked Sausage (Blue label- we have found this to be the best tasting with the flavors.)
½-1 Stick of Butter (depending on how buttery you want it)
Salt, Pepper, any other seasonings desired


Cook noodles and vegetables in separate pots. While noodles and vegetables are cooking, cut ½ inch slices from sausage. Then cut each slice into fourths. Warm sausage in fry pan. Brown slightly. When noodles and vegetables are done cooking, drain and combine. Add cooked sausage. Add as much butter as desired, and salt and pepper to taste. A yummy addition is a dash of garlic salt. Mix until butter is melted. Enjoy!

Easy Sweet and Sour Meatballs

Although I’ve never tried this recipe, my friend Randy brings them to work for potlocks pretty often, and all of my coworkers rave about them! This is one of the recipes she grew up with, and it sounds like this is a staple at family gatherings. I figured it’s about time I try this recipe, and share it on Kitchenchums! These are a great appetizer, but could also be used with a meal!


1 package frozen Homestyle Meatballs*
1 14 oz bottle of ketchup
1 jar of apple jelly

Cook meatballs according to package directions. Let cool. Whisk together ketchup and apple jelly. Place the cooked meatballs in a crockpot, and pour the sauce evenly over them. Heat on low until heated through and ready to serve.

*Really any type of meatballs should work, except Italian.

Gourmet Lemon Basil Chicken Pasta


It must be Italian week, from meatballs to pasta! My mom, Karen, came up with this pasta recipe after she tried a similar dish at a restaurant several months ago. I have yet to try it (now that I have the recipe, I have no excuse!), but I hear that it’s amazing. So delicious, even, that my nephew requested it for dinner when he went to Grandma’s house!



2 whole chicken breasts, sliced
3 garlic cloves, minced
1-2 T olive oil
8 oz. fresh sliced mushrooms
8 oz. linguine, penne, bow tie or pasta of your choice, cooked until Al Dente
1/4 stick butter
1 – 2 whole lemons, juiced
1/2 cups heavy cream
1/2 cup half-and-half
1/2 cup grated Parmesan cheese (or Romano)
salt and freshly ground black pepper, to taste
¼ c whole basil leaves, chopped, or dried basil
1 can quartered artichoke hearts


Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander. Cook the sliced chicken and minced garlic in the olive oil on medium-heat until the chicken is nearly cooked. Add in salt and pepper to taste, sliced mushrooms, lemon juice, and butter, and cook until chicken is done. Add cream, half and half, and Parmesan Cheese. Gently stir in the pasta, fresh basil, and artichoke hearts. Add in small amount of reserved pasta water to thin if desired. Garnish with whole basil leaves and more Parmesan cheese if desired. Serve immediately with salad and garlic bread.

Go-To Recipe Sources

I had a fun conversation with my sister in law several months ago. While looking for recipes, we realized that we both have different go-to sources for our recipes. I personally like Allrecipes, because it is widely used, has a rating system from users, and the reviewers leave great feedback and suggestions! Another one of my favorites is Inside Karen’s Kitchen. Karen is a nutritionist that Michael’s family knows from Boise. Not only are her recipes very nutritional, but they’re also delicious!

My most frequented recipe from Inside Karen’s Kitchen would have to be her Amazing Italian Meatballs. I make the meatballs according to her directions, but instead of BBQ sauce I simmer the meatballs in marinara. I use these to make meatballs subs, following these directions, and they are one of our favorite meals!


While these are some of my most trusted recipe sources, I know everyone has differing opinons! From Martha Stewart, to America’s Test Kitchen, to Pinterest, we each have our favorites!

What are some of your favorite recipe sources, and why do you love them?

Taco Burgers


Taco or Burger? Why not both, at the same time! This recipe, provided by Kelly, is a unique twist to both the taco and the burger! Here’s a fun tip from Kelly!

I don’t have a grill so I usually cook my burgers on my George Forman but tonight I cooked them on my pancake griddle!

Spread 1-2 tbsp vegetable or canola oil on your griddle and heat to high. Once it’s heated throw on your burgers, let them cook for three minutes and then flip. Two to three minutes more and then add your cheese. You’re supposed to cover it at this point with a basting cover but I don’t have that – or know what it is – so I just put a metal bowl over it. You can also tent it with aluminum foil. Anyway what ever you cover it with, you cook it that way for another minute and it comes out covered in ooey gooey cheesy goodness.

Enjoy this recipe Kitchen chums!

Taco Burgers

Serves 4


1 lb ground beef
1 package (2 Tbsp) taco seasoning
2 tablespoons chopped onion
2 tablespoon Worcestershire sauce
1 cup crushed corn chips
1 egg Salt and black pepper

4 slices cheese (pepper jack is great with these, but if you prefer something more mild I usually go with white cheddar!)
4 hamburger buns
Lettuce, tomato, sour cream and salsa, for topping


Heat grill.

In a medium bowl, combine the ground beef, taco seasoning, grated onion, egg, and Worcestershire sauce. Season with salt and pepper. Add in the crushed tortilla chips and lightly combine. Shape the mixture into 4 patties.

Place the patties on the grill over medium heat. Close grill and cook, turning once, until desired doneness – about 10 minutes for medium. Top each patty with the cheese and cook just until the cheese melts.

Layer the buns with sour cream, a patty, lettuce, tomato and salsa.

Ethnic Food Night

It’s amazing to consider how many different types of dishes there are in the world! For me and my little family, we generally stick pretty closely to an “American” diet, with some ethnic dishes including Greek, Chinese, Mexican, and Italian here or there. But there are so many different ethnic cuisines out there! French, Japanese, Russian, Cuban, African, Cajun, Thai, Indian, German, Spanish, Icelandic, and the list goes on and on!

I think my all time favorite ethnic dish from my childhood is definitely Gyoza. It was requested for my birthday dinner almost every year of my life! Mom learned how to make the recipe from a Japanese exchange student who stayed with us, and it has become a family favorite ever since! Here’s a copy of that recipe!

I recently decided to try a new Russian dish, Borscht! Here’s a link to the recipe I used. While I enjoyed making a new recipe, the soup wasn’t actually my favorite. It was yummy enough to enjoy, but probably not to keep in my recipe box. Michael was a good sport and ate it without a complaint, though I know it wasn’t his favorite 🙂


Regardless of whether or not this dish became my new favorite birthday dish, it was really fun to try something completely new! Not to mention it was a gorgeous color! If you’re up for a fun challenge, pick a new ethnic recipe and try it out! We may as well familiarize ourselves with different foods since they’re out there! Who knows, maybe the next one I try will become another favorite!