Cooking, Baking, & Photo-taking

Follow me on my Cooking Journey…

Cooking for 2 March 2, 2013

Filed under: Baking,Cooking,Meal Planning — Angie S @ 4:14 pm


I haven’t actually blogged in a very long time, so I figured hey what the heck it’s time for an update. I’ve been trying a lot of new recipes, watching cooking shows, and overall just getting more experience. I’ve been posting recipes when I have time, and I’m trying to expand my recipe collection here on my site. We are finding more and more recipes that we like enough to call our own.

Currently all of my cooking is for two, so I’ve been cutting recipes in half. I don’t remember the last time I used a 9″x13″ size pan in the oven. Instead, I mainly use 8″ round pie pans and my square 8″x8″ pan as well. The portion size is perfect. Usually with plenty leftover for lunch the next day.

Recently I picked up those small single serving pie pans. They are perfect for dessert recipes so you don’t have too much leftover and hanging around ready to be eaten :). The first recipe I tried in them was my Apple Crisp and it was yummy. I’m looking forward to trying more dessert recipes as well as other single serving type meals in them.

I’ll post again soon!



Pulled Pork Sandwiches February 18, 2013

Filed under: Cooking — Angie S @ 6:24 pm

My husband and I both Love, Love, Love pulled pork.  We are used to deliciously smoked pulled pork sandwiches.  I went searching and found this crockpot recipe.  I’ve made it once before, and I think my pork shoulder was larger the last time, so I may reduce some of the ingredients when I make it again this week.

Here’s the recipe:

Printable Recipe

Cook time 6-7 hours

Pulled Pork Sandwich


3-4 lb. pork shoulder

1 Tbsp. chili powder

1 Tbsp. dry mustard

1 Tbsp. onion powder

1 Tbsp. garlic powder

1 Tbsp. paprika

1 Tbsp. cumin

2 tsp. salt

1 tsp. pepper

1 small yellow onion, chopped

1 Tbsp. chopped garlic

1 cup Sweet Baby Rays BBQ sauce

1/3 cup apple cider

1/3 cup chicken broth

3 Tbsp. honey

2 Tbsp. Worcestershire sauce

4 hamburger buns

Serve with coleslaw, fries, or a veggie.


In a small bowl, mix first 8 ingredients, through pepper.  Pat pork dry and rub spice mixture all over.  Spread onion and garlic on the bottom of a slow cooker and place pork on top.  In a small bowl, stir together BBQ sauce, cider, chicken broth, honey, and Worcestershire sauce; pour over pork.  Cover and cook on low heat until meat shred easily, about 6 hours.

At hour 6, remove pork from cooker; set aside.  With a spoon, skim off as much fat as possible from liquid in cooker.  Remove 1 cup of liquid; reserve.  Increase slow cooker heat and cook on high 1 hour longer.

Preheat reserved liquid.  Serve pulled pork on buns with your side.

Recipe Courtesy of:  All You, magazine



Filed under: Cooking — Angie S @ 6:01 pm

This Chili recipe has become a go-to recipe for us.  We have it about once every other week.  I cut the original recipe in half, so it makes enough for 2 people with a little leftover.  The recipes also calls for the crockpot, but I like to cook it on the stove instead since it only takes about an hour at most to cook.  Chili always pairs nicely with rice 🙂  I’ll be making some chili this week, so photo to come!


1/2 lb. ground beef

1 yellow onion, chopped

1 clove garlic, chopped

1 (14 oz.) can diced tomatoes, undrained

8oz can Hunts tomato sauce

1/2 Tbsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. dried oregano

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp cayenne pepper

1 (15 oz.) can red kidney beans, rinsed and drained


Cook ground beef in heavy skillet until brown and drain.  Mix all ingredients in a stockpot on the stove.  Simmer for about 45-60 mins or until onions and beans are soft.

Recipe Courtesy of: / Busy Cooks / Classic Crockpot Chili


Stuffed Peppers February 13, 2013

Filed under: Baking,Cooking,Photo-Taking — Angie S @ 6:11 pm

Stuffed peppers (and stuffed cabbage) are a Levesque family favorite.  Mike and I decided to change the recipe up a bit to give it a new twist.   We are happy that we did.  This adapted recipe was delicious!




4 peppers (green, red, yellow.. whatever you like)

Pepper for rice mixture (1/4 cup / chopped)

A box of Zatarain’s dirty rice

1/2 onion (diced small)

1-2 garlic cloves (diced small)

3/4 lb. ground beef

1 tsp worcestershire sauce

1/4 cup Bella mushrooms (chopped)

3-4 tbsp. tomato paste

Salt and pepper to taste


1.  Cook rice according to package directions.

2.  Heat olive oil, add onions and red peppers.  Cook for 3-5 mins. until translucent and soft.

3.  Add garlic and mushroom.  Cook for another 1-2 mins.

4.  In another pan, fry ground beef.  Once the beef is done cooking, drain, bring it back to the pan, and then add worcestershire sauce, salt, and pepper.

5.  Choose your pan for baking, and add a little olive oil to lightly cover the bottom.

6.  Preheat the oven to 350 degrees.

7.  Carve out the insides of each pepper since they will serve as a bowl for your rice.

8.  Once the rice is done cooking, add the tomato paste, and mix good.

9.  Then mix rice mixture into beef mixture.

10.  Start filling the peppers until stuffed 🙂

10.  Cook at 350 degrees for 45 minutes.



Minestrone Soup February 3, 2013

Filed under: Cooking — Angie S @ 8:37 pm

Serves: 4

Cooking Time: 45 min


  • 3 cups beef broth
  • 1/2 (15-ounce) can red kidney beans, undrained
  • 1/2 (16-ounce) can cannellini beans, undrained
  • 1/2 (26-ounce) jar spaghetti sauce
  • 5 oz. spinach (chopped)
  • 6 oz. green beans
  • 1/2 small onion, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 (16-ounce) can garbanzo beans (chick peas), undrained
  • 1 cup cooked pasta


  1. Combine all ingredients except pasta. Bring to a boil over high heat, stirring occasionally.
  2. Reduce heat to low and simmer 30 minutes stirring occasionally.
  3. Cook pasta according to package directions, once complete, add to your meal per serving, so your pasta doesn’t absorb all of your broth.

Recipe Courtesy of:


Jake’s Guacamole

Filed under: Cooking — Angie S @ 8:26 pm

Printable Recipe


4 Avocados

2 Roma Tomatoes (chopped small/seeds removed)

1/2 Red Onion

1-2 cloves Garlic

Small Jalapeño (chopped small/seeds removed)

Green Onion

1/2 Lemon & 1/2 Lime


  1. Cut up all of the veggies.
  2. Squeeze in the juice from 1/2 a lemon & 1/2 a lime.
  3. Mix good.



Karen’s Pork Chops

Filed under: Cooking — Angie S @ 11:52 am

From Jeff’s friend Karen


1-2 lbs. of thinly sliced boneless pork chops

1/2 cup soy sauce

3 squeezes sesame oil

Cover the top with pepper, dust top twice with Italian seasoning

Pour sugar for about 5 seconds

If you mixture smells too much like soy sauce or sesame oil, then adjust accordingly with more of either.  When adding more soy sauce balance with more sugar.


  1. Brown the pork chops on each side for 2-3 mins each.
  2. Cook on low for 5-7 mins, flip and then do the same with the other side.

Enjoy, and serve with rice and a veggie!