Friday, December 30, 2011

Chicken Tortilla Soup

This is one of those recipes that has been in our family for years.  My Mom began making it years ago and now it is definitely a "family" recipe.  I make it often and my freezer feels empty without a container of it waiting for a cold Saturday.  Yesterday I threw a double batch of it in the crock-pot and had to stop myself from eating it for breakfast this morning!!

Picture by ME.

Chicken Tortilla Soup
(adapted from a cookbook entitled Special Celebrations)
  • 1 large onion, chopped
  • 2 tablespoons olive or vegetable oil
  • 1 can (4 oz) chopped green chilies
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 5 cups chicken broth
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 lb chicken, cooked and diced or shredded
  • 2 teaspoons lime juice
*In a large pot, saute onions in oil.  Add chilies, garlic, jalapeno and cumin.
*Stir in the broth, tomato sauce and tomatoes.  Bring to a boil.  Reduce heat.
*Stir in the chicken.  Simmer uncovered for about 10 minutes.
*Add the lime juice and season with salt and pepper.
*Serve topped with shredded cheddar and crushed tortilla chips.

 *To make this in the crockpot, simply complete the first step and then dump everything in the crockpot.  Set it on low and let it go!

I have made this with and without the lime juice and don't notice much of a difference.  I sometimes add in celery, black beans, etc.  I hope you enjoy this as much as our family does!

-C :)

Tuesday, November 15, 2011

Coffee Creamer

For years I have been on the hunt for the perfect coffee creamer.  I LOVE flavored coffee but do not love the trans fat that comes in the store bought creamers.  I had a brief affair with flavored Splenda but now that I am expecting, I stay away from artificial sweeteners.  I actually quit drinking coffee because I couldn't find anything that I liked enough to bother.  Enter this recipe...  It has revolutionized my coffee drinking.  I have cracked out the decaf and am back to my soothing morning ritual of a hot cup of coffee.  I also love taking my travel mug with me on the way to work in the afternoon.  There is something so comforting in the ritual of coffee preparation and drinking.  I'm weird.  I know.

Another high quality image courtesy of ME!
Coffee Creamer
(recipe from Saving 4 Six)
  • 1.5 cups of milk (skim, whole, whatever you prefer)
  • 1 can sweetened condensed milk (300ml)
  • your choice of flavoring:
  • 1 tablespoon of vanilla
  • 2 tablespoons of cocoa & 1 tsp. almond extract
*Mix the two kinds of milk together and add your choice of flavoring.
*Add to your coffee and ENJOY!

I am sure that there are other add ins but those two are my favorite.  I usually split my batch in half and add vanilla to half and the cocoa and almond extract to the other.  Yummy!

-C :)

Monday, October 10, 2011

Creamy Turkey and Pasta

Thanksgiving leftovers...  Here is something different from the hot turkey sandwiches and the turkey and stuffing casserole.  We enjoyed this simple and comforting dish.

Image by me.

Creamy Turkey and Pasta
(adapted from
  • 12 oz rotini
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup turkey or chicken broth
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 cup water
  • 1/2 package dry onion soup mix (1 1/2 tablespoons)
  • 1 teaspoon minced garlic
  • 1 cup shredded cheddar cheese
  • 1 1/2 to 2 cups diced turkey
*Cook pasta as usual.
*Dissolve onion soup in water.
*Melt butter and add flour over medium low heat.  Cook until golden.
*Add garlic.
*Slowly add turkey stock, tomato sauce, and water.  Stir until bubbling.
*Add chicken and cheese.  Stir until melted.
*Pour over pasta and stir to mix.

-C :)

Friday, October 7, 2011

Apple Pecan Pumpkin Muffins

I have been itching to dig into the big box of apples I brought home from my parents farm a few weeks ago but unseasonably warm weather has stopped me from doing anything productive or fall-like in the kitchen.  The weather today took a tiny (as in it is not above 25 degrees) turn towards fall, so I decided to turn on the oven and peel some apples.  I am glad that I did!!  As I took my first bite of these muffins that embody fall, I may have cooled off a few degrees!  The kids really enjoyed these too, although I did skip the pecans in theirs as G's school is nut free.

Image by me, can't you tell?

Apple Pecan Pumpkin Muffins
  • 1.5 cups pumpkin
  • 0.5 cups oil
  • 4 eggs
  • 1.5 cups brown sugar
  • 0.75 cups white sugar
  • 0.5 teaspoon maple flavoring
  • 1.5 teaspoons vanilla
  • 1.5 teaspoons cinnamon
  • 2.25 cups flour (I used half whole wheat and half white)
  • 1.5 teaspoons baking powder
  • 0.75 teaspoons baking soda
  • 0.75 teaspoons salt
  • 1.5 cups apples, peeled and chopped
  • 0.75 cup pecans
*Combine wet ingredients in a large bowl.
*Mix dry ingredients in a smaller bowl.
*Add dry into wet.  Add apples and nuts.
*Scoop into greased muffin tins or liners (3/4 full).
*Bake @ 350 for 15-20 minutes.

Happy Thanksgiving to my fellow Canadian readers!!

-C :)

Thursday, September 22, 2011

Mexican Fiesta Chicken

This is one of my all time favorite meals.  I love the spiciness of the salsa and taco seasoning combined with the sweetness of the corn and the creaminess of the cream cheese.  It definitely ticks all my boxes for what is required for a good meal.  To top it all off, it is super versatile as it can be used as a dip or a sauce for rice and it is easy to throw in the crock pot.

Not the best picture but you get the idea!

Mexican Fiesta Chicken
(by no means is this an original recipe, but I have adapted it over the years and seen it in so many places that I no longer remember the source!)
  • 1-1.5 lbs boneless, skinless chicken (breasts, thighs, anything)
  • 2 cups salsa
  • 1-2 tablespoons taco seasoning
  • 1-2 cups corn
  • 1 can black beans, drained
  • 1 block cream cheese (8oz)
*Place all ingredients except the cream cheese in a crock pot.
*Cook on low for 6-8 hours.
*Dice up the cream cheese and scatter on top for the last 30 minutes.  Before serving stir to mix.
*Serve over rice or with taco chips for dipping.

I have used chicken pieces for this in the past and then just pulled them out and de-boned them and chopped the meat.  I now prefer to dice the chicken small and then I just have to serve it.  If I double this recipe I use a can of tomato sauce instead of doubling the salsa.

-C :)

Wednesday, September 14, 2011


Suddenly it is fall!  Instead of marinated chicken on the BBQ my thoughts have turned towards comfort foods.  For lunch today I enjoyed a bowl of steaming hot chili that warmed me through and through.  I know that there are a million chili recipes out there but I've never been able to find one that I truly love.  Now I have finally found it!!

Another one of my unskilled photos!
(adapted from
  • 2 lbs ground beef
  • 1 (29 ounce) can tomato sauce
  • 1 (29 ounce) can kidney beans (with liquid)
  • (29 ounce) can pinto beans (with liquid)
  • 1 (29 ounce) can diced tomatoes
  • 1 (4 ounce) can diced green chilies
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 -3 teaspoons cumin powder
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons black pepper
  • salt to taste
  • 1-2 cups water
*Brown ground onion, celery and ground beef until no pink remains.  Drain.
*Add all other ingredients.  (Add water as needed). Bring to a boil.
*Simmer 1.5 to 2 hours on low with lid ajar until thick.

I made a few adjustments.  I used beans that I had cooked at home so they had no liquid.  I found that I did need to add the full two cups of water to make the initial chili watery enough that I could simmer it down.  I also added two cans of mushrooms as I love mushrooms in my chili.  I loved the addition of the green chilies, they were the icing on the cake for me!!


C :)

Thursday, September 1, 2011

Chocolate Waffles

G wanted waffles for lunch the other day and I was out of the usual blueberry store bought brand that he likes.  I had recently borrowed my parent's waffle maker, so G and I decided to try something new.  All I have to say is YUMMY!  I'm not really sure that these could be classified as "lunch", more accurately "dessert".  We had ours with butter, but for dessert you could definitely add some ice cream or whipped cream and a drizzle of chocolate sauce.

image: Me, and my poor photography ;)

Chocolate Waffles
(adapted from

  • 1 cup butter

  • 4 beaten eggs

  • 1 cup sugar 

  • 1/2 cup cocoa

  • 2 cups flour

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  • 1/2 cup water (or more)

  • *Mix all the ingredients together.
    *Add by the scoopful to your hot waffle maker.
    *Cook for 1-3 minutes.
    *Remove from waffle maker and enjoy.

    These were a little on the dry side but still wonderful...  Kind of like a brownie made in the waffle maker!  I might do a little experiment in the future and try some whole wheat flour to "healthify" these.

    -C :)

    Tuesday, June 28, 2011

    Fish Cakes

    Canned fish is not high on my list of things that I like, but these fish cakes sure are.  They are versatile, you can use tuna or salmon.  I love this recipe because it is fast and easy and likely uses items you already have in your pantry.  This makes a great hot summer day supper with a salad or veggies and dip on the side.

    Fish Cakes
    • 2 cans salmon or tuna, drained, skin and bones (for salmon) discarded
    • 1 pkg Stove Top Stuffing Mix
    • 1 cup shredded mozzarella cheese
    • 3/4 cup water
    • 2 green onions, sliced
    • 1/4 mayonnaise or Miracle Whip
    • 1 Tbsp. lemon juice
    Mix everything together.  Shape into 8-10 patties (approximately 1/3 to 1/2 cup each).  Cook now or refridgerate for up to 24 hours.  Fry in a non-stick pan coated in oil on medium heat until each side is golden brown and crispy.  ENJOY!!

    I've also eaten this as a tuna salad sandwich and on a salad without cooking it.  Also delicious!

    Carla :)

    Monday, May 9, 2011

    Golden Chowder

    Across most of the country it is spring, but here it is rainy and dreary.  The perfect day for a bowl of hot, steamy soup to take the chill out.  This soup is another recipe of my Mom's.  It is perfectly creamy and delicious.

    I'm not sure why my picture is loading sideways.

    Golden Chowder
    • 2 cups chicken broth
    • 1 cup celery, chopped
    • 2 cups carrots, chopped
    • 1/2 cup onion, chopped
    • 1 lb fresh or frozen broccoli, chopped
    • 1/2 cup butter
    • 1/2 cup flour
    • 4 cups milk
    • salt to taste
    • 1/4 tsp. pepper
    • 2-4 cups shredded cheddar
    • 2 cups ham, cubed
    *In a large saucepan combine broth, celery, carrots and onion.  Boil, reduce heat.  Simmer covered for about 5 minutes.
    *Add broccoli. Cook until broccoli is tender crisp.  (Leave lid slightly open to keep bright green color.)
    *Remove from heat.  Do not drain.
    *Melt butter in a large pan.  Blend in flour, salt and pepper.  Cook for 1 minute.
    *Stir in milk.  Cook until mixture thickens, stirring frequently.
    *Stir in cheese and cook until melted.
    *Add the ham cubes and the vegetable/broth mixture.  Stir to blend.
    *Garnish with paprika.

    I hope you enjoy this as much as our family does!  Feel free to omit the ham ( I usually leave it out) and add whatever vegetables you have on hand.  The recipe adapts well.

    - Carla :)

    Tuesday, April 26, 2011

    Puppy Chow (for humans)

    A few weeks ago we were having a potluck at work.  It was 12pm on a Sunday and I needed to have something ready to go by 3pm and I wanted to have a nap...  Quick and easy was the order of the day.  Thankfully I remembered a box of Chex that I had sitting in my pantry - 10 minutes later I was off to dreamland!

    This is a super simple recipe that is open to many adaptations.  Have fun!

    Puppy Chow

  • 9 cups Chex cereal (any kind)

  • 1 cup semi-sweet chocolate chips, melted (6oz.)

  • 1/2 cup smooth peanut butter, melted

  • 1/4 cup butter, melted

  • 1 -2 teaspoon vanilla

  • 1 1/2 cups powdered sugar

  • *Measure the cereal into a large bowl.
    *In a microwave safe bowl combine chocolate chips, butter, and peanut butter.  Microwave for 30 seconds at a time, stirring in between, until melted.
    *Stir in vanilla.
    *Pour over bowl of cereal and mix until coated.
    *Place 1/3 of the coated cereal in a large ziptop bag.  Pour in 1/3 of the icing sugar and shake to coat.
    *Spread on waxed paper to cool (can be put in the fridge to speed the process).
    *Repeat the icing sugar step until all the cereal is used up.


    -C :)

    Tuesday, March 29, 2011

    Parmesan Orzo

    Generally speaking I am not one to create recipes.  I like to find a recipe and adapt it to suit my taste and my family.  On Saturday I was planning to serve pork tenderloin (marinated in the Korean Chicken marinade), some sort of rice and veggies as a side dish.  Suddenly the day was gone and supper needed to be served.  With no time to cook rice (we are brown ricers around here) I pulled some orzo out and boiled it while scanning my head to see what I could add to it to make it taste good...  A few minutes later Parmesan Orzo was born.

    I was very impressed with the taste of this dish.  I was even more impressed with Sam and Gabriel's reaction...  They GOBBLED it up!  Score!

    Parmesan Orzo
    • 1 cup orzo pasta (uncooked)
    • 2-3 tablespoons butter
    • 1/4 - 1/2 cup parmesan cheese
    • milk or cream or half and half
    1.  Boil the pasta as usual.
    2.  While draining the pasta melt the butter in the cooking pot.
    3.  Add pasta back in and stir to coat with butter.
    4.  Sprinkle with parmesan (add more if needed).
    5.  Pour in some milk (start with 1/4 cup) and stir.  Keep adding milk until a creamy sauce is made.  Leave on warm burner to heat.
    6.  Taste and add salt and pepper as needed.

    The recipe is open for play.  I didn't measure as I was cooking, so definitely taste as you are going along.  You could add some parsley for color or go crazy and saute some onions and garlic.  I needed something quick so I just stuck to the basics.

    The boys ate this too fast to take a picture of!  I'll re-post with a picture once I make it again.

    -C :)

    Thursday, March 10, 2011

    Chocolate Zucchini Muffins (Cupcakes)

    These are likely my all time favorite muffin recipe.  They are super moist, super chocolatey and super good.  Lately I have been taking one to work, popping it in the microwave to make it all warm and gooey and enjoying it during my coffee break at work.  That means that in the last 9 days I have eaten 9 muffins, no wonder my scrub pants are getting tight!  (That also means in the last 9 days I have worked 9 shifts in a row.  I kind of think I deserved the muffins!)

    This recipe comes from a cookbook created by the church I grew up in.  I love cookbooks like that.  You know everyone who put the recipes in and can pretty much guarantee that the recipes will be good (as long as you make the ones put in by the good cooks)!

    Chocolate Zucchini Muffins
    • 2 1/2 cups flour (I use 1 1/2 cups white, 1 cup whole wheat)
    • 1 1/2 tsp baking soda
    • 2 1/2 tsp baking powder
    • 1 tsp salt
    • 1/2 cup cocoa
    • 2 tsp cinnamon
    • 1 cup brown sugar
    • 1 1/2 cup chocolate chips
    • 1 cup chopped nuts
    • 3/4 cup oil
    • 3 eggs
    • 1/2 cup milk
    • 2 tsp vanilla
    • 2 cups grated zucchini (fresh or frozen)
    1.  Combine all the dry ingredients including the chocolate chips and nuts.
    2.  Mix wet ingredients together.  Combine with dry ingredients.
    3.  Stir in zucchini.
    4.  Place in 350 degree oven for 15-20 minutes.

    I hope that you enjoy these as much as I do.  If there is one recipe that I have made over and over, it would be this one!  Mom always gives me big overgrown zucchini so that I can grate it up and freeze it for the winter.

    - Carla :)

    Saturday, February 26, 2011

    Pumpkin Pancakes

    Earlier in the week I made a batch of pumpkin chocolate chip muffins to take to work and giveaway to friends and neighbours.  I only had a big can of pumpkin and didn't use it all in the muffins.  So, what does one do with a cup of pumpkin??  This morning I did a search and found a good looking recipe for pumpkin pancakes.  A few tweaks later, we had a delicious breakfast!

    Until this winter, I had only experienced pumpkin in the form of pumpkin pie.  Now I have a recipe for pumpkin soup that I love, a recipe for pumpkin muffins and pancakes.  I can see a pumpkin patch in our yard this summer!

    Pumpkin Pancakes
    (adapted from LoveBakedIn at

  • 2 cups flour ( used 1/2 white and 1/2 whole wheat)

  • 2 tablespoons brown sugar

  • 4 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 1/2 cups milk

  • 1 cup canned pumpkin

  • 4 eggs, slightly beaten

  • 1/4 cup margarine or butter, melted

  • *Mix dry ingredients in one bowl.
    *Mix wet ingredients in another.
    *Pour wet into dry.  Stir to combine.
    *Scoop by the 1/3 cupful into a hot pan.  (I had to turn mine down quite a bit so they didn't burn).

    Gabriel and I ate these with maple syrup, Sam and Josie-Grace ate them plain.  Both ways were good!


    -C :)

    Wednesday, February 16, 2011

    Mushroom Soup

    In the winter we usually eat soup on Saturday and Sunday for lunch.  If you calculate that, it means that I make approximately 40 batches of soup each winter.  One of my favorite recipes is my Mom's mushroom soup.  She also makes many pots of soup each year, so if she has a good recipe, it is sure to join my roster.

    Mushroom Soup

    • 3 cups fresh mushrooms (1 cup finely chopped, 2 cups sliced)
    • 1/2 onion, finely chopped
    • 1/3 cup butter
    • 1/3 cup flour
    • 1 tsp. salt
    • 1/4 to 1/3 tsp. poultry seasoning
    • 3 cups milk
    • 3 cups chicken broth
    • paprika
    1.  Saute onions and mushrooms in butter until mushrooms have lost their liquid and it has reabsorbed.
    2.  Add flour, salt and poultry seasoning.
    3.  Gradually add in chicken broth, and then milk.
    4.  Stir until thickened and bubbling.
    5.  Garnish with paprika (or cheddar penguins whatever you prefer!).


    - C :)

    Also seen on: Ultimate Recipe Swap @ Life As a Mom

    Sunday, January 30, 2011

    Korean Chicken

    I'm not sure if this chicken is Korean or not, but I am sure that it is AWESOME!  I rarely make the same recipe twice, but this recipe has made a few appearances at our supper table.  It is super quick and delicious!  Plus it uses honey, which I prefer over sugar.

    Korean Chicken
    (adapted from

  • 1 chicken, cut up or 7-10 chicken pieces

  • 1/4 cup soy sauce

  • 1/2 cup minced green onion or dried minced onion or 1/2 teaspoon onion powder 

  • tablespoon sesame oil

  • 3 tablespoons honey or sugar

  • 2 teaspoons minced garlic or 1/4 teaspoon garlic powder

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon black pepper

  • *Place all ingredients together in a ziploc bag.
    *Marinate in the fridge overnight.
    *Arrange in pan.
    *Bake at 350 for 45 minutes.

    I have made this without sesame oil and it is still good.  Sesame oil pushes it over the edge of amazing though!


    -C :)

    Tuesday, January 18, 2011

    Creamy Chicken Lasagna

    In our almost 5 years of marriage, there are only 2 meals that Sam has ever requested that we have again, and this is one of them.  Both of the kids love this too!

    This dish is relatively simple, but takes a bit of time to get everything together, as most lasagna's do.  Don't be afraid of the spinach.  I do NOT like spinach.  The first time I only put in half and it tasted ok, so I thought I would try it with 2 packages and it was fine!

    Creamy Chicken Lasagna
    (adapted from HDMac on
    • 1/2 cup butter
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 2 cups mushrooms, chopped
    • 1/2 cup all-purpose flour (slightly heaped)
    • 1 teaspoon salt
    • 2 cups chicken broth
    • 1 1/2 cups milk
    • 4 cups shredded mozzarella cheese, divided
    • 1/2 cup parmesan cheese 
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 9 lasagna noodles
    • 2 cups cottage cheese
    • 2 cups cubed cooked chicken
    • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
    • 1 tablespoon chopped parsley
    • 1/4 cup grated parmesan cheese, for topping

    *Boil lasagna noodles until al dente.
    *Melt the butter in a large sauce pan over medium heat, and saute the mushrooms, onion and garlic until the mushrooms have lost their water and it has evaporated.
    *Stir in the flour and salt, and simmer until bubbly.
    *Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
    *Stir in 1/2 of the mozzarella cheese and the Parmesan cheese.
    *Season with the basil, oregano, and ground black pepper.
    *Remove from heat and set aside. (The sauce should be fairly thick.)
    *Preheat oven to 350.
    *Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
    *Cover with 1/3 of the noodles, all the cottage cheese, and all the chicken.
    *Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese.
    *Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
    *Bake 45 minutes.

    I hope you enjoy this as much as Sam does!

    -C :)

    Linked to: i have to say... The Recipe Box Swap

    Wednesday, January 12, 2011

    Taco Seasoning

    In my kitchen, I am always on a quest to get rid of as many processed products as I can.  In our home we eat quite a bit of Mexican food.  Mexican food that calls for a packet of taco seasoning.  I quick search on lead me to a wonderful recipe that provides all the flavor of the bought variety of taco seasoning without the added chemicals and salt plus it doesn't take long to stir up an enormous batch!  Win-win I say!

    Photo courtesy of alligirl.
     Taco Seasoning
    (adapted from Kittencal's recipe)

  • 2 tablespoons chili powder

  • 1/2-1 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon oregano

  • 1/2 teaspoon paprika

  • 2 -3 teaspoons cumin

  • 1/2 teaspoon salt

  • 1 teaspoon pepper

  • 1 pinch cayenne

  • 2 tablespoons cornstarch

  • * Combine all ingredients together in a small container.
    *To use:  Brown ground beef/chicken.  Add taco seasoning and 3/4 c water.  Simmer until water  evaporates.

    When I make this I usually increase the recipe by 5 so that I always have some on hand.  Also, if you are not using the taco seasoning for taco meat but to flavor other dishes, you can omit the cornstarch if you want.


    -C :)

    Thursday, January 6, 2011

    Microwave Popcorn

    Did you know that you can make popcorn in your microwave?  I don't mean the store bought kind with the nasty fake butter, I mean real popcorn kernels, no chemicals.  After I made this the first time I was amazed that I had been fooled all those years into making fake store bought popcorn!

    Since moving out on my own, popcorn has become a staple in my diet.  At one time in my life, while living with 3 other girls, our microwave used to make 4 bags of popcorn in an evening!  After the news came out about microwave popcorn containing cancer causing chemicals, I shuddered to think how many of those chemical I ingested over the years.  With the discovery of this recipe I could once again enjoy microwave popcorn without the worry of what I was doing to my body!

    Image from Ayelie on Flicker
    Microwave Popcorn
    • 1/4 - 1/3 cup popcorn kernels
    • paper bag (I just grab an extra one each time I buy mushrooms!)
    • tape
    *Place the popcorn kernels in the paper bag.  Fold the top up a few times and tape the edge down.
    *Place in the microwave for about 2 1/2 minutes.  Listen carefully and once the popcorn popping slows down to a few pops at a time, then take it out.
    *Open the bag, drizzle with a little melted butter or your favorite toppings and ENJOY!

    Pop away people!

    -Carla :)

    Tuesday, January 4, 2011

    Tool Time

    There are very few kitchen gadgets that impress me.  I have tried out a lot of things while trying to figure out exactly what I need to make my kitchen function.  Some I like, many many I don't.  Tonight I came across one of those things that I really really like.  You would think that I would need to try it out a few times to know if I like it or not, but from the moment I held it in my hands, I knew it was a keeper.

    Let me introduce the Mix n' Chop by Pampered Chef.  I use a lot of ground elk or ground beef in my cooking.  I am forever getting a tired arm from chop chop chopping the ground meat with my egg flipper to break it up.  I am never satisfied with the results as I like my meat to be quite fine.  The Mix n' Chop is the answer I have been looking for!  I browned 5 lbs of ground meat today with no tired arm.  The result was a beautifully crumbled pan of ground beef/elk.  It was a match made in Heaven (or at least in the Pampered Chef test lab).

    Two thumbs up from this cook!

    - Carla :)

    I was in no way compensated by Pampered Chef for this review.  However if they ever were interested in my reviewing a product of theirs I would be honored!