Mini Cheese Balls


My sister and I, when we get together, we cook. We like to spend time in the kitchen even better if the whole family is around to be our taste testers. If Janine and I are in the kitchen you can bet that something delicious and most of the time intricate is making it onto the table. Needless to say we got our love of cooking from my mom.

Growing up I don’t think we ever ate the same thing twice, even when we loved the recipe she was always trying something new. This no doubt has bled over to Janine and I. We both love experimenting with new flavors, that due in part to my dad who never let us NOT try something. Doesn’t matter how much we protested we had to try it at least once, I think we are both grateful for that because we are the farthest things from picky eaters now.

This recipe is one we adapted from Roxy’s Kitchen. The mini cheeseballs were easy to make and a crowd pleaser. We all were together on a Sunday which we often do and although I had just finished cooking tons of food for Culinary School, Janine convinced me to give these and a few other things that same night a go.


  • 2 ½ cups finely shredded cheddar cheese or a blend shredded cheeses
  • ¾ cup grated parmesan cheesecheese-final
  • 2 eggs
  • 4 Tbsp. flour
  • 1 tsp baking powder
  • oil for frying


  • Whisk you flour, baking powder and eggs well in a bowl.flourand-egg-final
  • Add in the cheese and combine well
    • Make sure the mixture is thick enough to hold wellmixed-ingredients-final
  • Form the mixture into small to medium size balls.
    • They will expand when you fry themforming-cheeseball-final
  • Fry the cheeseballs until they are golden brown
    • Note: there should be enough oil to completely cover the balls when frying.Frying-cheeseballs-final
  • Once they are done frying place them on a paper towel to drain the excess oil.

This recipe was not only easy but it turned out to be a great little appetizer before the Broncos game. We served the cheeseballs with a little sriracha-mayo and that added a little heat and texture to them as well.Cheeseballs-Final

Hope you enjoy!





White Chicken Enchiladas

This recipe well…I have done so many ways that the recipe changes each time. I think I will continue to try to perfect it as I go and maybe update or do a new post if I find an even better way to make this. This version is tasty and also not loaded with all the heavy cream some other recipes have (not that I see anything wrong with that- I mean look at my blog) Instead you are using chicken broth and flour as a thickening agent.

Anyway, these enchiladas were introduced to me by my sister Janine, so I kind of took it upon myself to make some changes and adjustments. The recipe is quick and can also be made with things in your pantry and fridge by substituting some ingredients


  • 10 soft flour tortillas*


  • 2 cups cooked shredded chicken (I used a rotisserie chicken)
  • 2 cups shredded cheese (I used the Mexican blend)
  • 1 tomato diced
  • 1 can hominy drained
  • 1/4 cup cilantro roughly choppedWhite-chx-enchiladas-ingredients-logo
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream (you could sub for Greek yogurt as well)
  • 1 (4 ounce) can diced green chilies
  • salt and pepper to taste




  • Preheat oven to 350 degrees. Grease a 9×13 pan.
  • Mix chicken and 1 cup cheese, tomatoes, cilantro (reserve some for topping if you would like) and hominy in a bowl. Season with salt and pepper to taste.


  • In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.


  • In the meantime fill your tortillas with the mix and place into a baking pan nice and tight so the tortillas don’t open up during the cooking process


  • Back to your liquid- stir in sour cream and chilies. Do not get your liquid too hot as the sour cream can curdle
  • Pour over enchiladas and top with the rest of the cheese.


  • Bake 22 min and then under high broil for 3 min to brown the cheese.


*Side note- Tortillas- wheat, multi-grain, corn up to you, corn is a bit more difficult to maneuver. Size is also up to you I use the medium burrito size and I use La Favorita because they are locally owned which I love, and I think they make a great product.

I made extra filling so I ended up freezing it and using it later on. I suggest not freezing the sauce as it doesn’t have a great consistency after reheating. I also had a little avocado and Cholula to add some heat and flavor!


Hope you enjoy. Salud!

Philly Cheese Steak Sandwiches


One night Jake and I got a huge hankering for Philly Cheese Steak Sandwiches. We were going to order from Taste Of Philly which is pretty popular and delicious in Colorado. Instead I remembered we had some steak that needed to be cooked- you will see below in the picture I have two types of steak, bottom round and a skirt steak- you of course can pick and choose which cut you prefer. Anyway I took upon the task to make my own delicious sandwiches and be able to enjoy them just the way I like it! Let me tell you, the odds of us ordering again are slim to none because not only is this recipe so easy but it is inexpensive- especially if you use bottom round steak.



  • 1 ½ small onion, thinly sliced
  • 1 green pepper, thinly sliced
  • salt, pepper for seasoning
  • 1 and 1/4 pounds top sirloin steak (you can see I have two different cuts- skirt and round. Totally up to you!)


  • 1-2 tablespoons of vegetable or canola oil
  • 4 rolls- I used hot dog buns because it is what we had left over but you may want to use hoagie rolls
  • Cheese-Whiz amount to your liking
  • Mayo- also optional


  • When you’re ready to start cooking, pre-heat your oven to 400 degrees.
  • Drizzle 1 tablespoon of oil in a large skillet over medium heat. Cook veggies half way through. I like to put in the onions first for about 2 minutes and then add the peppers so they keep their crisp


  • While the veggies are cooking slice your steak (trick to the trade freeze your steak for about 20 min before for easy slicing)
  • Next add your sliced beef to the partially cooked veggies- I like to do this all in one pan so that the flavors really meld together. ( you can also cook this in batches so you don’t over crowd and end up steaming your beef) This will cook for about 7 minutes or until cooked through.


  • Season your mixture with salt and pepper to taste
  • While your veggie and beef mixture cook place rolls in the oven to toast up to your liking.


  • If using Cheese-Whiz melt some in the microwave until creamy
  • Remove rolls from the oven and add a little mayo if you would like
  • Divide the meat among the 4 hoagie rolls.
  • Top with the creamy cheese to taste

This recipe could serve about 4 people easily, as always Jake and I had them for lunch the next day!


I hope you enjoy! Salud!


Nutrition per serving:
Calories: 142
Fat: 8g
Sodium: 92mg
Protein: 9 g

Creamy French Onion Soup

This soup is sometimes referred to as Swiss Onion Soup which is fine by me too. I loved this soup and so did our guests! It is a creamy delicious comfort food and I will definitely be making it again. My brother-in-law asked me to make it again the next day so he could have some at home!

French Onion Soup FINAL


  • 6 tablespoons butter divided
  • 3 large onion thinly sliced


  • 1 ½ cups of water
  • 1 ¾ cups of milk
  • 2 cups chicken broth

Onion and cheese

  • ¼ cup all-purpose flour
  • 1 ½ cup Swiss cheese divided
  • Salt and Pepper to taste


  • Plug in your crockpot and add your broth ½ cup of Swiss cheese and 3 tablespoons of butter.Butter in crockpot
  • In saucepan melt 3 tablespoons of butter, sauté onions and sprinkle with pepper, sauté until browned.sauteed onions
  • In a small bowl mix together flour and 1 cup of milk.

four and milk in bowl

  • Add in your flour mixture to your onions and remainder of your milk as well as water and remainder of Swiss cheese, mix so all ingredients combine and bring to a slow boil.

Mixture in pan

  • Add all ingredients to the crockpot and cook on low for 2 hours. (You can also finish your soup on the stove but I like to use my crock pot for easy serving and a set it and forget it ability) Soup into crockpot

Serve and top your soup with croutons and salt and pepper to taste. You can also top with some more Swiss if you feel so inclined! We had this soup on the side because we had people over and grilled some steaks and went all out! This soup was the perfect starter and really made a great impression!

Soup with plate on side


Cheeseburger Mac

Cheeseburger Mac Final 2

This recipe is directly adapted from Six Sisters’ Stuff, and frankly why mess with something so good? The change I made was I didn’t make my own cheese sauce because we had this big block of Velveeta that needed to be used from a party.If you want to make your own cheese sauce please go visit their blog, which I recommend you do regardless because it is such a great site and I really enjoy making so many of their recipes!



  • 1 lb ground beef
  • 1 (10 oz) can of tomatoes and green chilies
  • 1 (1 oz) packet taco seasoning
  • 2 cups beef broth (you can also use water but I think the broth gives it extra flavor)
  • 1 cup elbow macaroni, uncooked
  • 1 cup Velveeta Cheese


  • Cook and drain the excess grease from your ground beef.

browning ground beef

  • In the same pan add in your tomatoes as well as the broth the taco seasoning, and macaroni and bring to a boil. Pouring in broth
  • Reduce the heat and cover your pan. Simmer your mixture for about 13 minutes or until your macaroni is tender.
  • Once your pasta is cooked add in your cheese and let melt and stir in until your mixture is coated. Mixture with melting cheese

You are good to go! Delicious Cheeseburger Mac is ready to eat.

Mixture in pan with cheese 2

Hope you enjoy!

Cheeseburger mac final


Ranch Pork Chops

Hello again!

Final pork chop with rice on plate

I really love this recipe not only because I didn’t really need to buy much to make this recipe but also because it was relatively fast to make and a crowd pleaser. If you haven’t seen this recipe on Pinterest yet I would be really surprised. In true Shari Sabe fashion I saw the name and I set out to just make the recipe with out even looking at what it was all about, that is pretty much what I do. “Ranch pork chops? oh I know I will cover something in ranch dressing (which we love) and cook away.” Of course that is not what really happened but it was my thought process. Instead, I asked Jake what he thought and he said “oh so Ranch flavored pork chops?” which lead me to the seasoning mixtures.

So my blog isn’t revolutionary, I am just a normal cook with a normal kitchen with normal ideas and I love to make healthy food, not so good for you food, copycat recipes, and original recipes- this recipe happens to be inspired by someone else’s idea.


  • 2 packets ranch seasoning mix
  • 4 pork chops (I suggest at least one inch thick)

Pork chops bare

  • 4 tablespoons parmesan cheese
  • 2 tablespoons of ranch dressing
  • ½ teaspoon salt
  • ½ teaspoon pepper

Ingredients pork chops


  • Preheat the oven to 450ºF.
  • In a bowl, add the 1 ½ of the seasoning mix, together with the salt, pepper, parmesan and ranch and mix wellMixture in bowl
  • Massage your pork chops with your mixture and make sure you cover them well on all sides, this will be messy but worth it.

Pork chops with hands

  • Arrange the chops on a baking sheet or a casserole.

Pork chops with rub

  • Bake the pork chops for 10 minutes, pull out your chops and sprinkle the rest of your seasoning on top (this will add a yummy crust on top) cook for 10 more minutes. Cook the pork chops to an internal temperature of 160ºF is reached.

I also recommend that you broil your pork chops for a minute or two to add the crispy crust if that is something you like.

This is a quick and easy recipe with not many ingredients and very budget friendly. If you want to skip the step of sprinkling the rest of the seasoning after 10 minutes, can do, just add all your mixture in your bowl at once.

As I mentioned, this recipe has been popular on Pinterest and of course I needed to try it in my own way and it really was an easy one to make.

Hope you enjoy!


Final pork chop with rice on plate 2

Chicken Coconut Soup

There is a restaurant in the Cherry Creek area called Sweet Ginger that quite frankly I am slightly obsessed with! They have some of the best spring rolls I have ever eaten and the best chicken coconut soup. I dare say that I seek out spring rolls (not fried but the rice paper with shrimp and peanut sauce for dipping kind) and I tell you now my friends Sweet Ginger is yet to be beat. So one day I set out to copy their chicken coconut soup recipe and I really did try my best with this recipe. Sweet Ginger’s soup is the perfect combo of mushroom, red onion (which I just eat around because I don’t like them), chicken and sweet from the coconut and just a tiny bit of chili kick. So here is my attempt to at least meet the goodness that Sweet Ginger offers.

Chicken Coconut Soup (28)


1 can (14 oz.) coconut milk

1 can (14 oz.) reduced-sodium chicken broth

2 tablespoons Fresh grated ginger

1 stalk fresh lemongrass, cut through the center long ways

2 cups sliced mushrooms

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1 bell pepper chopped

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1 pound boned, skinned chicken breast cut into 1-in. chunks

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1 tablespoon fresh lime juice

1 tablespoon Thai or Vietnamese oyster sauce (nuoc mam or nam pla)

1 teaspoon Thai chili paste (I used Thai seasoning that also had lemongrass in it)

1/2 teaspoon Sriracha

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1/4 cup fresh basil leaves

1/4 cup fresh cilantro

Olive Oil for cooking

Optional: 3 teaspoons Soy Sauce


Heat the oil over medium heat. add chicken so that the outsides brown and begin the cooking process. The chicken will continue to cook as you add the other ingredients. Cook for 7 minutes

Chicken Coconut Soup (13)

Add in your peppers, mushrooms and ginger and cook for 7 minutes so that flavors begin to meld together.

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Add in your sriracha,  oyster sauce and chili paste and coat the veggies and chicken, cook for 2 minutes.

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Add in the lemon grass stalks.

Chicken Coconut Soup (19)

Add the coconut milk, broth and soy sauce if you choose to use it and bring to a slow boil. Add in your basil (you can use some of it fresh to garnish as well but I think adding it in gave it some great flavor).Chicken Coconut Soup (23)

Reduce the heat and simmer for about 10 minutes. Remove the lemongrass and discard. Serve up and garnish with fresh cilantro.

Chicken Coconut Soup (28)

So in the end my version of coconut soup was fantastic! Yes I feel great about it, was it as good as Sweet Ginger’s? I am not sure it was at the same level because it had a different flavor, but I will for sure be making this soup again!