cheesy taco casserole


1 lb ground beef
2 cups tortilla chips
1 ½ cups medium salsa
½ cup tomato
½ cup red pepper
½ cup green onion
1 ½ cups shredded cheese


1. Preheat oven to 350°F. In a medium skillet, cook ground beef through over medium heat. Do not add oil. This will take approximately 10 minutes.

2. In a 3 quart/oblong casserole dish, layer the bottom with tortilla chips. Then drain and add the ground beef. Next, evenly spread the salsa. Top with the remaining ingredients in just that order.

3. Place in the oven and bake for approximately 25 minutes, or until the cheese has melted completely. Serve hot.


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cheesy potato skins

potatoskins-3Cheesy Potato Skins:


6 large red potatoes
1 bag of shredded cheese


1. Preheat oven to 400°F.

2. Wash and pierce each potato several times with a fork. Place directly on the oven rack and bake for approximately 1 hour, or until thoroughly cooked through.

3. Remove the potatoes from the oven, and set aside. Let cool.

4. Peel each potato with a knife, making sure to have large slices of skin with a little filling. Place each skin filling side down on a cookie sheet.

5. Set oven to broil. Brush each skin with butter. Place in the oven and broil for 4 minutes. Remove, and flip each skin over, filling side up.

6. Brush each potato skin with butter once more. Add salt, pepper, and cheese to the tops. Place in the oven one last time, and broil for 4 minutes.

7. Remove the skins from the oven. Let them cool slightly, and enjoy while still warm!



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a blogger’s dozen: emory’s burnt tomatoes and cheesy peasy chicken (hello, scarlett)

IMG_0159Happy Monday! We have returned from our anniversary vacation and I personally am back in full force. I swear, getting away (if only for a few days or so) really does a number with your energy levels and sanity. In a good way, of course. It’s as if you leave as one little ball of stress and come back as one relaxed and smooth operator. If only we were all able to take holidays whenever we felt even an inkling of anxiety heading our way. That would be the life.

I suppose now is a good time to discuss A Blogger’s Dozen. Because it is June and we are halfway through the series already, I wanted to be the one to create the post this month. I love all of the sweet treats that my guest bloggers made just for HSB (see here, here, here, here, and here), but guys, they can be salty as well! So today I would like to take a departure from all of those posts that came before this one, and present to you a creative meal of Burnt Tomatoes and Cheesy Peasy Chicken!

It’d be great to have your feedback, and if any of you are interested in contributing to this series, feel free to email me with some ideas! I’d love to meet and work with you. :-)

IMG_0142Burnt Tomatoes:

Serves two.

1 tomato

1 green onion





1. Preheat skillet and oil on low heat.

2. Slice tomato into 1/2 inch pieces. Slice green onion into 1/4 inch pieces.

3. Sprinkle salt and pepper onto both sides of the tomato pieces.

4. Place tomatoes in skillet. Turn heat up to medium. Add the green onion. Cook both sides of the tomatoes until they are brown or burnt (approximately 10 minutes).

5. Remove from heat.

IMG_0140Cheesy Peasy Chicken:

Serves two.

2 chicken breasts

1/2 cup frozen peas

2 slices Kraft cheese

1 green onion

1 tbsp butter






1. Preheat oven to 375°F.

2. In a medium bowl, add peas, cheese, green onion, butter, salt, and pepper. Mix well.

3. Slice chicken breasts down the centre. Drizzle oil onto and inside of chicken.

4. Stuff the chicken with mixture. Sprinkle more salt and pepper over chicken breasts. Add dill.

5. Cover the chicken with foil. Place in oven and cook for 1 hour, or until chicken has browned. 

6. Remove chicken from oven. Place on a plate, and enjoy the cheesy peasy goodness!

IMG_0155I found the recipe for Burnt Tomatoes in The Kinfolk Table recipe book. My husband and I are starting to limit our carbohydrate intake, so rather than our meals consisting of our usual meat, veg, and carb layout, our plates now look like meat, veg, and more veg. William Hereford’s original instructions called to bake the tomatoes in the oven rather than fry them and to add flour. I wanted to see how I could make the recipe my own, and to shorten the time that it took to make them. Also, adding flour would defeat the purpose of not having carbs. The Cheesy Peasy Chicken actually began as a joke. I told Geoffrey that I wanted to make stuffed chicken breast, but knowing that we were low on groceries, he asked me what I would fill it with. I said that I wasn’t sure, cheese and peas? He yelled out Cheesy Peasy Chicken, and I liked the way it sounded. I made it, and it was delicious.



A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at Be sure to send any food-related ideas that you may have. Hello, awesomeness!

a healthy breakfast – quick egg sandwich

IMG_1.jpgHappy New Year! I don’t know if you’ve noticed this either, but it seems like almost every blogger or Instagrammer has posted a list of their New Year’s resolutions. Have you also made one? To be honest, I have not made any New Year’s goals in about three years. My reason for this is simply because my lists were so generic (amp up my exercise, eat healthier, clean the house more often), that I could not keep up with them for very long. While they were exciting in the beginning, in the end I would always feel as if I was setting myself up for failure. That was not a good feeling.

When I became a vegetarian three years ago, I chose not to make any other resolutions that year and to only concentrate on my new lifestyle. Months went by, and pretty soon, it became easy not to eat any meat (although my family would have horror stories when it came to accommodating my new diet). I would say that within the first month my whole body felt lighter and cleaner, and by the next month, I knew that becoming a vegetarian was one of the best decisions that I had made in some time. There was no turning back, I was hooked. That is not to say that I did not have days when I would feel completely exhausted. However, that was entirely my fault and over the next week I would make sure to overload on beans, spinach, eggs, etc. to compensate for my laziness. While being a vegetarian is not for everyone, I would highly recommend it for those of you who have food sensitivities, would like to be more health-conscious, have any sort of concern for animal welfare or the environment, or were just always curious about it. There are many different types of vegetarians (some don’t eat white meat or fish, while some do), and you can try whatever works best for you. If it only lasts a day, hey at least you tried! Although, I would say that the first month is probably the hardest, so if you can survive that, you will be golden. :-)))

That being said, I also think that we can all adopt a few minor changes to make eating healthier a life-long goal rather than just a New Year’s goal. This egg sandwich is a wonderful way to start your day. I have been making them for over nine years, and almost daily for the past three. However, what started out as a supermarket egg, cheese, and bagel sandwich, slowly turned into one with farm eggs, organic vegetables, and one slice of brown bread. Do you know what else? It is so much better in every way!

IMG_2-1.jpg10 Minute Egg Sandwich:

1 egg

1-2 slice(s) brown bread

green onion, chopped

tomato, chopped

spinach, shredded

cheese, chopped (optional)

meat, chopped (optional)

1/4 tsp oil

salt + pepper


IMG_3.jpgGather your vegetables, meat, and cheese together. Chop into small pieces.

Crack an egg into a microwave-safe bowl. Add the chopped vegetables, meat, cheese, oil, salt, pepper, and a splash of water. Whisk thoroughly. Cook on high for 2-3 minutes.

Meanwhile, put your bread in the toaster. This should finish around the same time as your egg.

IMG_4.jpgRemove egg from microwave. Let cool for 2 minutes. Using a fork, remove it from the bowl and gently place onto your toast. Voila!!

IMG_5 Remember that the key to eating right is all about moderation, and making sure that what you do eat serves a purpose other than to only taste good. Take a look at some of the benefits that these ingredients have:

eggs (a great source of protein and vitamins, including vitamin A, B, and potassium)

brown bread (high in complex carbohydrates, low in saturated fat, a source of protein, and a storehouse of nutrients and fiber)

green onions (good source of vitamins A, C, K, and phytochemicals)

tomatoes (almost too many to mention- vitamins A, B, C, E, K, iron, fiber, potassium, magnesium, protein, and more)

spinach (again, vitamins A, B, C, E, K, iron, fiber, potassium, magnesium, protein, and more)

cheese (vitamins A and B, calcium, phosphorous, protein, and more)

meat (depends on what type, but generally a high source of protein)

olive oil (many health benefits, helps fight viruses and diseases)

IMG_6.jpgSee you all on Monday! Have a wonderful and healthy weekend.



Christmas Recipes: 3 Cheese Spinach Pizza.

IMG.jpgI always, always look forward to every Friday the 13th. For some reason, these unlucky days usually bring some good luck my way. If only every month could have a Friday the 13th. Can we start a petition for that?

I couldn’t think of a better recipe to share today than this 3 Cheese Spinach Pizza.

You will need:

IMG_1.jpgPizza dough



IMG_3.jpgCheese (Brie, Cheddar, and Mozzarella)

IMG_4.jpgSpanish Onions

IMG_5.jpgOlive Oil

(as well as)


1. Lay out pizza dough on a greased pizza pan. Brush dough with oil.

IMG_6.jpg2. Sprinkle pepper, onions, mushrooms, spinach, and 3 cheeses onto dough.

IMG_1.jpg3. Place pizza into preheated oven at 425°F. Cook until pizza begins to brown.

IMG_8.jpg4. Remove pizza from oven, and enjoy!

Oh pizza dough, spinach, mushrooms, onions, and cheese, how I love thee. 

IMG_9.jpgDon’t forget your scary movie tonight. ;-))) Happy Friday the 13th, readers!


  • Hello! My name is Emory. I am a wife, mother of four (three on earth in heaven). This is our life on the Canadian prairies.

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