Tag / Tastebook

Main Dishes Recipes

Mini-Muffin Tin Cheddar BBQ Meatloaves

muffin tin meatloaf

Today we went exploring.   So when we returned home in time for dinner, I decided to make something quick and easy with the ground beef that I had pulled out of the freezer early this morning.  One of my family’s favorite things is when I make mini meatloaves in a muffin pan.  They love it for the novelty and I love it because it cooks in half the time.  This one is especially easy with a yummy gooey cheesy surprise in the middle.

Appetizers Recipes

Chicken Potstickers

When I lived in Southern California, I become close friends with many wonderful people of Asian decent. Tradition and family go hand in hand in their culture.  Often, I would visit one of my Chinese friends and find their entire family sitting at the kitchen table on a Saturday afternoon making dumplings.  The Grandma, Auntie, Mom, Dad and brothers and sisters would all sit around for hours, talking while creating the perfect dumplings.  On days they knew I was coming, there was always an empty seat waiting for me.

Main Dishes Recipes Soups

Mexican Tomato Soup

I love the flavors of Mexican cooking.  I fell in love with so many flavors of this country when I lived in Los Angeles and learned to cook.  I especially loved going into the supermarkets there and trying out all the chilies, tomatillos, and other ethnic spices for cooking. Sometimes, my taste buds yearn for those flavors.  Unfortunately, living on Cape Cod, those truly authentic flavors and ingredients are just unavailable. Today I’m sharing my Mexican Tomato Soup. 

Main Dishes Recipes

Friday Night Fish

Living on Cape Cod we have access to great seafood year round.  I have many ways I love to prepare fresh seafood.  I found a similar recipe on the internet years ago and adapted it to suit my family’s taste.  This is very easy, quick and delicious and I usually serve it with french fries.  I suggest only using a mild white fish such as haddock or cod.


4 cod fillets
1/4 cup of your favorite Mayonnaise
1 tablespoon of lemon juice
1/2 tablespoon dried parsley
2 tablespoons Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup of Italian Bread Crumbs
Lemon wedges for garnish


Preheat oven to 425 degrees F.

Spray a baking pan with non-stick spray and set aside.

In a small bowl, combine the mayonnaise, Parmesan cheese, salt, pepper, lemon juice and parsley.  Mix well and set aside.

Spread the breadcrumbs on a plate.

On one piece of cod, spread a thin layer of the mayonnaise mixture on one side the fish.  Dip the fish, mayonnaise side down, into the breadcrumbs.  Gently shake off the excess breadcrumbs.  Once one side of the fish is coated, place it breadcrumb side up in the baking pan.  Repeat until all pieces of your fish are in the pan.

Bake at 425 degrees for about 20-25 minutes, until the fish is cooked through and the breadcrumbs begin to brown.

Serve with fresh lemon wedges.

For more great recipe from Tilly’s Nest, click here.

Desserts Recipes

Oatmeal Raisin Cookies

Yesterday, my daughter and I decided to bake some cookies.  We baked up a batch of these moist and chewy oatmeal raisin cookies.  My husband claims that these are the best cookies that I make.  I just might have to agree, so I thought that I would share these with you today.  I think the secret is using fresh eggs from the girls. There is nothing in the world like baking with farm fresh eggs from our chickens. I think you will agree too! If you don’t keep chickens, pick up some eggs the next time you are at your local farmer’s market.

Eggs Main Dishes Recipes

South of the Border Quiche

I love quiche! In fact, I have shared many quiche recipes over the years with you here on our blog.  I was craving my Mexican lasagna but I wanted to avoid the carbohydrates that came with using an entire package of tortillas.  Thus, this quiche was created.  I replaced carbs with protein and incorporated Mexican flavors.  It was delicious, easy and satisfying.  I hope you enjoy it too!


1 premade-pie crust
6 large eggs
1/2 cup of milk
1/2 cup of shredded Mexican cheese mix
4 chicken sausages (I used the Trader Joe’s jalapeno variety)
1/2 cup salsa
1 tbsp chopped cilantro (optional)
1/3 cup drained sliced black olives


Preheat oven to 350 degrees F.

Spread the pie crust into a pie plate and set aside.

On the stove, over medium heat in a frying pan, brown the sausages on all sides. After about 7 minutes, remove the sausages from the pan, cut them into bite size pieces and then return them to the pan for about another 5 minutes of cooking.  Stir frequently.  Once browned and cooked through, set them aside.

In a large mixing bowl, whisk together the eggs and milk until well combined.  Next add the sausage, cheese, salsa, olives and cilantro.  Mix until well blended.

Pour the egg mixture into the pie crust.  Be sure that the sausage is spread evenly in the pie crust.

Bake for approximately 30-40 minutes until the quiche is cooked through and the top is golden brown.  A toothpick inserted into the center of the quiche, when removed, should have no uncooked egg residue.

Serve with a side salad or fresh fruit.

For more of our quiche recipes, easy meals and baked goods, click here.

Photo Credit: Tilly’s Nest

Main Dishes Recipes

Saucy Chicken and Mushrooms

Yesterday was National Spaghetti Day!  This post may be a day late but is very easy to make and your family will think that you have become a gourmet cook!  I love to serve this over pasta or rice pilaf.   If you are not a mushroom fan, try substituting in their place 2 tbsp of capers and 1/2 cup of drained and chopped sun-dried tomatoes.   I hope you enjoy it too.

Mom Tip
If you have fussy children, cook the chicken all the way through in the pan, set some aside for the kids and return the rest to the pan with the sauce.  Kids love plain chicken breast over buttered noodles.  This might just save you from being a short-order cook tonight.  

2 tablespoons of olive oil
4 boneless chicken breasts~pounded flat
2 tablespoons butter
1 package of sliced mini portobello or white mushrooms
2 diced cloves of garlic
1 tsp of dried thyme
1 tablespoon dried parsley
1 small onion~diced
2 tablespoons of flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar
3 tablespoons half-half
salt and pepper
1 pound pasta
Cook the pasta according to the package directions.  While that is cooking, create your chicken and sauce.
Season the chicken with salt and pepper.  In a large skillet, cook the chicken in the olive oil over medium heat.  Once browned, remove the chicken from the skillet and set aside.
In the skillet, melt the butter and add the mushrooms and onions.  Stir over medium heat for a few minutes until they become translucent.  Next add the parsley, garlic and thyme. Cook for about 2 minutes, then sprinkle the flour on top of the mushrooms and stir.  Cook for 2 more minutes.  Next add the chicken stock by whisking it into the mushrooms.  Be sure to combine the stock and the flour so no lumps remain.  Then add the vinegar.  Lower the heat to a simmer.  
Cut the chicken breasts into strips and return them to the pan.  Add them to the mushroom and sauce.  Simmer for a few more minutes ensuring that the chicken is cooked all the way through.  Finally, remove the pan from heat and stir in the half and half.
Serve over pasta with crusty french bread and a side salad.  Super easy and super delicious.
Tastebook is where you can find all of our recipes.  Click here to see them all.

This recipe is a simplified version based on one by Rachael Ray.

Photo Credit: Tilly’s Nest

Desserts Recipes

To Die For Toffee

My husband named this recipe.  It is so incredibly addictive that it is hard to pull yourself away from it and stop eating.  Delicious and not too sweet, this recipe is amazing.  I make it during the holidays every year.  Now, you too can make it and share in our tradition.

Main Dishes Recipes Soups

Easy Beef Stew

The holiday season is upon us.  Days seem so sort with so much to get accomplished.  Today, I thought that I would share one of my husband’s favorites.  It is easy and very comforting.  Serve it up with crusty french bread and a side salad.  This one is a keeper.

Desserts Recipes

Brownie Pie with Cream Cheese Filling

I confess, I am not the best baker, but I am a great cook.  Some tell me it is because I eyeball everything when I cook, rarely taking the time to accurately measure things out or follow a recipe.  Well, this pie I made this past weekend was absolutely one of the easiest things that I have ever created and tasted equally delicious.  This is a great dessert to take to an upcoming Holiday party.  Believe me, everyone will be asking for your recipe!


1 ready made pie crust~ I prefer Pillsbury
1 box Pillsbury fudge brownies
3 eggs
1 tablespoon water
3 tablespoons sugar
1 package of cream cheese (8oz.)
1/4 cup oil
1 can of Pillsbury hot fudge frosting


Preheat oven to 350 degrees F.

Line a pie plate with your crust.

In your mixer, combine the cream cheese, sugar and 1 egg.  Mix until well incorporated and then set aside in a separate bowl.

Next in a large bowl, combine the brownie mix, 2 eggs, oil and 1 tablespoon of water.

Spread a 1/4 cup of the brownie mixture into the bottom of the pie crust.  Next gently spread the cream cheese mixture on top of that brownie mix.  Finally, evenly spread the remainder of the brownie mix on top.

Bake at 350 degrees for approximately 50 minutes until an inserted toothpick in the center comes out clean.  The pie top may have cracks.

While pie is beginning to cool, place a 1/2 cup of frosting into the microwave for 15 seconds.  Drizzle the frosting on top of the pie in a gridlike pattern.

We serve this pie with vanilla ice cream.  You could also add a variety of chocolate chips, peanut butter chips, candy bars, chopped nuts to the brownie batter prior to baking to customize this pie as well.  The possibilities are endless.

This pie requires refrigeration.  Cool 3 hours prior to serving.

This recipe is based on a winning recipe from the Pillsbury Bakeoff.  For more of Tilly’s Nest recipes, hop on over to Tastebook!

Photo Credit:  Tilly’s Nest