Search Results for: label/Beef

Beef Empanadas

It has been 3 years since I lived in the NJ/NYC area.  However, my taste buds (and stomach) have never forgotten the savory little pastry that I was introduced to… The Empanada!  We had them a few different times and they always came from very authentic restaurants and had the most amazing flavors.  I have always wanted to try them and now was the time.
I started doing a little research on empanadas and discovered that they are an extremely popular food world wide and come with a variety of different fillings.  I know that these may not be a true Mexican food or the Mexicans may use different fillings, but I found a version that sounded delicious and went with it.
I cut a corner by using pie crust instead of empanada dough because I didn’t have time to search local grocery stores that may carry them and I also didn’t have time to make the dough myself, but that of course is a very good option and there are plenty of recipes for that around the web.
The one I made is from a blog called From Argentina with Love.  After spending some time on the site I discovered a handful of other empanada fillings that I can’t wait to try and also discovered that empanadas are a perfect food to freeze.  Just follow the recipe up until the egg wash stage, then flash freeze on a cookie sheet for about 30 minutes and then bag them up for use at a later time.  Just thaw, add the egg wash, and bake.
These would be a fantastic appetizer or party food but I used mine as a meal and served them with Mexican rice and actually used Sriracha Sauce for dipping (because it is what I had on hand!).  The added spice was fantastic but I also think you could use any salsa for dipping.
Beef Empanadas


  • 1 lb GROUND BEEF
  • 1 Tablespoon BUTTER
  • 1 ONION, diced small
  • 1 1/2 Tablespoons SMOKED PAPRIKA
  • 2 teaspoons CUMIN
  • 1/2 cup green olives, diced small
  • 4 EGGS, hard-boiled and chopped
  • SALT and PEPPER, to taste
  • CRUSHED RED PEPPER, to taste
  • 2 packages PIE CRUST, should be 4 crusts total
  • 1 EGG, beaten
  • WATER, to seal edges


  1. In a medium saucepan, heat the butter over medium-high heat. Add the onions. Saute until they start to become translucent, then add the beef. Add salt and pepper to taste. Cook until the beef has cooked through, then taste for salt and pepper, and stir in the paprika, cumin, and crushed red pepper and mix well. When finished stir in olives and chopped eggs.
  2. Pre-heat the oven to 400 degrees. On a lightly floured surface roll out pie crusts, using a pastry cutter or small bowl, cut circles about 5-6 inches in diameter (you should be able to get 16-20 rounds). Put a spoonful of meat filling in the center of the dough round.
  3. For sealing, you'll need a small glass of water. Moisten the edge on the top half of the round with a little water on your finger. Fold the dough over until the edges almost meet and seal with your fingers by pressing down. Then fold the edge back up on itself and press to seal (you could use a fork for this step).
  4. Beat an egg in a cup and cover the top of each sealed empanada with a brush so that when they bake, they have a shiny, golden shell. Spread flour lightly over several cookie sheets, and place the finished empanadas on top. Put the empanadas in to bake for 12 to 15 minutes or until sizzling and very golden brown on top. Take out and eat very carefully while hot!
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Recipe adapted from: From Argentina with Love
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Mongolian Beef Lettuce Wraps

{crock pot} Mongolian Beef Lettuce Wraps | Crumbs and Chaos #crockpot #beef #copycat Lately, chinese food has definitely been on my mind.  When I came across this recipe for Mongolian Beef Lettuce Wraps I knew I had to see if it compared to the chinese food that I love.  I made a couple of changes by using low sodium soy sauce and took the brown sugar from 3/4 cup to 1/2 cup.  The low sodium soy sauce made it not quite the same as what you would get with regular take out but it still tasted really good.

I placed ours on lettuce wraps but you could definitely serve over rice or noodles.  The crock pot is generally thought of as a fall or winter kitchen appliance but it works out so well when it is hot out as it doesn’t generate so much heat and makes a delicious meal while you are busy with your day.

Lastly, this recipe can also be made ahead and frozen.  I have been researching freezer meals and once a month cooking to try out before the baby is born.  Stay tuned to see how these recipes work out…I will be sure to share.

Have you ever tried once a month cooking or freezer meals??? Let me know your thoughts!

Mongolian Beef Lettuce Wraps


  • 1.5 lbs beef flank steak, cut into stir fry sized strips
  • 1/4 cup cornstarch
  • 2 Tablespoons olive oil
  • 1/4 teaspoon ground ginger
  • 2 garlic cloves, minced
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 1/2 cup brown sugar
  • 1/2 cup carrots, shredded
  • 3 medium green onions, chopped (extra for garnish)
  • Lettuce leaves for wraps


  1. Coat flank steak in cornstarch.
  2. Add remaining ingredients except lettuce to crockpot and stir well to combine.
  3. Place flank steak into the crockpot and cook on high for 2-3 hours or low for 4-5 hours.
  4. Serve in lettuce wraps or over rice.
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Recipe adapted from Once a Month Mom.
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Vegetable Beef Soup

When I knew that our soup week was coming I started looking for a new and exciting soup recipe.  Then I realized that the soups my husband likes the best are the classic meat and vegetable soups.  So since we don’t have a vegetable beef soup on our blog and I had beef and vegetables in my fridge, I decided to make it.  I used what I had and added pasta because I really like soup that has noodles in it.  Really the vegetables can be changed based on what you like or what you already have at home.  It is a perfect winter soup and as with most of the soups we make, there were leftovers to enjoy for a few days.
Vegetable Beef Soup


  • 1 Tablespoon OLIVE OIL
  • 1 1/2 lbs. GROUND BEEF
  • 1 cup CARROTS, diced small
  • 1 cup CELERY, diced small
  • 1 cup ONION, diced small
  • 3 cloves GARLIC, minced or crushed
  • 8 cups BEEF BROTH
  • SALT, use to taste
  • 1 Tablespoon THYME
  • RED AND BLACK (this is a seasoning from Penzey's that is essentially half red pepper, half black pepper, use to taste)
  • 8 oz. PASTA, we used Radiatori but I think that any short pasta would work


  1. In a large pot, heat olive oil. Add ground beef and cook until brown. Add carrots, celery, onion, and garlic and cook until vegetables start to soften. Then add tomatoes, beef broth, bay leaves, salt, pepper, and thyme. Bring to a boil and let simmer 15 minutes. Add pasta and cook until al dente. ENJOY!
  2. ** Keep in mind that the pasta will absorb some of the liquid. If you have leftovers, you may need to add additional broth or liquid the second day.
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(Crock Pot) Korean Beef Tacos

Ahhh, it’s Wednesday morning and I have another fabulous crock pot dish to share with you.  If you enjoy Asian flavors, then this is for you!
I’ve never had authentic Korean beef in (or out of) a tortilla.  But I loved how it sounded and thought it was worth a try.  Yes, it was.  You can’t go wrong with a fuss-free weeknight meal like this one.  Serve it up with coconut rice and dinner is done!

(Crockpot) Korean Beef Tacos
by Becca {Crumbs and Chaos}

  • 3-4 lbs. BEEF ROAST
  • 1/2 cup BROWN SUGAR
  • 1/3 cup SOY SAUCE
  • 1/2 ONION, chopped
  • 1 inch piece FRESH GINGER, peeled and grated
  • 1 Tablespoon SESAME OIL
  • 1 JALAPENO, diced
  • 1 (16 oz.) bag of COLESLAW MIX
  • 1 Tablespoon SOY SAUCE
Place the first 9 ingredients in your crock pot. Cover and cook on low 8-10 hours.
Remove meat from crock pot and shred, place into a bowl. Add some of the juice from the crock pot.
In a medium bowl, combine remaining ingredients (except for tortillas).
Serve shredded meat on tortillas, top with slaw mixture. This coconut rice is a delicious side to serve with these tacos.
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Recipe Source: A Year of Slowcooking
4 more lovely reasons to use your crock pot:

{Crockpot} Everyday Company Beef

Can anyone say YUM?!?!  This is a fantastic crock pot recipe that I received from my mother-in-law. Of course it is pretty easy like most crock pot recipes.  We served it over noodles and it was delicious but we have also had it over rice and that was good too.  The longer you can cook this the better so think of 10 hours as a minimum.  Prepare in your crock pot the night before and then just start it when you wake up!  

This is the kind of recipe that warms your soul when you walk in the door after a long day; that is my favorite part of crock pot recipes that you can smell them cooking all day!  I hope you enjoy this delicious recipe on a cold winter day (or any day for that matter).

Everyday Company Beef

3 lbs. stew beef, cubed
1 can cream mushroom soup
1 container sliced fresh mushrooms
1/2 c red wine
1 envelope dry onion soup mix

Combine all ingredients in greased slow cooker. Cover.
Cook on low 10 hrs.

Serve over noodles, mashed potatoes or rice.


{Crock Pot} Italian Beef Sandwiches

At the beginning of the month, I listed off a few things we would be featuring this month. That list included Tailgating Extravaganza.

While we had previously discussed the idea, we hadn’t done it in enough detail.

We’re really not tail-gaters, I mean really we have kids…enough said.

So we’ve changed the title of the series – Game Day. Recipes for food that you can enjoy while hosting or attending a football party with friends, or all by yourself – if you like to watch in peace and quiet.

First up is this great recipe for Italian Beef Sandwiches. So delicious, this will be a hit at the next big game!

A good friend of mine always takes care of this one…she’s pictured above. I love her dearly and cherish her always.

This is one of those just-a-few-ingredients recipes, there is one star of the show…an entire jar of peperoncini peppers – juice and all.

 Crock Pot Italian Beef

You will need:

1 cup BEEF BROTH or WATER (Edited to add: I would use up to 3 cups of water or broth to have enough dipping juice for everyone!)

Place roast in crock pot. Season both sides liberally with salt and pepper.

Add Italian Seasoning, broth and the whole jar of peppers including the juice.

Put a lid on crock pot and cook on low 8-10 hours. Leave it alone (no peeking!)

When roast is tender, shred meat.

To serve, toast or broil buns until crisp. Top with a slice of cheese (we used provolone, mozzarella works well too) and pile on the meat. Add a pepper if you like, serve with the juices from the crock pot for dipping.

Tender meat, gooey cheese, savory juice for dipping – YUM! Give yourself a high five…you just SCORED!








20 Crock Pot Favorites

20 Crock Pot Favorites from Crumbs and Chaos #crockpot #slowcooker #dinner

Chicken-Veggie-Stew Chicken Veggie Stew
korean tacos 2 Asian Beef Tacos
tostadas 2 Pork Carnitas on Tostadas
beef lettuce wraps Mongolian Beef Lettuce Wraps
OLYMPUS DIGITAL CAMERA Cajun Chicken Alfredo Pasta
Steel-Cut-Apple-Cinnamon-Oats Steel-Cut Apple Cinnamon Overnight Oats
applesauce Applesauce

BBQ Chicken

BBQ Pork Sandwiches

Black Bean and Salsa Chicken

Cafe Rio Chicken

Chicken Taco Chili

Chicken Tortilla Soup

Everyday Company Beef

Italian Beef Sandwiches

Italian Sausage and Peppers

Mama’s Italian Chicken


Pork Chops with Mushroom Sauce

Sunday Chicken


Simple Southwest Potatoes {Alexia Blog Party + Giveaway}

Quick and easy – this recipe for Simple Southwest Potatoes is the perfect weeknight side dish!

Simple Southwest Potatoes | Crumbs and Chaos #sidedish #potatoes Potatoes…delicious, versatile and the perfect backdrop for so many flavor combos.  I’m stoked today to be joining Carrian {Sweet Basil}, Kristy {Sweet Treats and More} and Deborah {Taste and Tell} to share a healthy side dish using Alexia’s Smart Classics Potatoes.  Be sure to check out all of the recipes from today’s party further down in this post and stick around until the very end for an incredible giveaway!

Get Smart with Alexia Blog Party Side dishes are usually not the star of the meal and sometimes the time just isn’t there to prepare a tasty one.  Alexia has made healthy side dishes easy with their Smart Classics line of potatoes and fries.  Being 98% fat free and having 100 calories per serving makes them a great choice for any meal.  Follow Alexia on Facebook to discover even more ways to enjoy their products.

Simple Southwest Potatoes | Crumbs and Chaos #sidedish #potatoes The beauty of taking a little help from the freezer section for dinner is, that while you’re working on the main dish, your potatoes are baking away.  I chose to season mine simply and sprinkle them with a little bit of shredded cheese because potatoes and cheese just go together.  Adding fresh cilantro and finely chopped green onion brings the flavor explosion.  Don’t forget the dipping sauce – a little greek yogurt and hot sauce spices things up just a bit.  The potatoes come cut in chunks small enough to stab with a fork or big enough to be a finger food should you want to enjoy these as an appetizer for game day.

Want to make this a main dish?  Top with seasoned ground turkey or ground beef, pork carnitas or cafe rio chicken and dinner is served ;)

Don’t miss a single recipe from Crumbs and Chaos - 

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Simple Southwest Potatoes | Crumbs and Chaos #sidedish #potatoes

Simple Southwest Potatoes

This recipe for Simple Southwest Potatoes is easy to make and packed with flavor.


  • 1 Tablespoon TACO SEASONING
  • 1/2 cup PLAIN YOGURT (or sour cream)
  • 1 Tablespoon HOT SAUCE (I used Frank's Red Hot - use more if you'd like it spicier)
  • SHREDDED CHEESE (use as much as you like)
  • FRESH CILANTRO, chopped
  • GREEN ONION, finely chopped


  1. Bake potatoes according to package directions.
  2. Make dipping sauce: mix together yogurt and hot sauce, set aside.
  3. When potatoes are done baking, sprinkle with taco seasoning and stir together to coat all of the potatoes. You can sprinkle on the cheese now and put back in the oven until the cheese is melted. Or if your serving dish is oven safe, you can put the potatoes in the serving dish and then top with cheese and put back into the oven to melt cheese.
  4. Sprinkle with cilantro and green onion. Serve immediately with dipping sauce.
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For more fantastic recipes using Alexia’s Smart Classics Potatoes, be sure to check out all of the posts from today’s party!

Giveaway details:

Enter to win this incredible cookware set and Williams-Sonoma Dip Seasoning Kit!  Use the Rafflecopter below to enter :)


a Rafflecopter giveaway

Tender Pot Roast with Mushrooms & Mashed Potatoes

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

I created this meal using Campbell’s Slow Cooker Sauces as part of a sponsored post for Socialstars.  #CampbellsSkilledSaucers

I have to admit, I love every season for it’s own qualities.  Summer is lazy and the days are long.  Winter keeps you bundled up and the daylight is shorter and I might secretly like putting my kids to bed a little earlier just because it’s dark out (shhhh!  that’s our secret).  Another thing I love about winter is cozy comfort food.  Mashed potatoes and gravy, Marie (name that movie!)

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Pot roast is one of my husband’s favorite meals, evidence of growing up in the Midwest I think.  I love the convenience of most any meal you can make in the slow cooker.  Campbell’s Slow Cooker Sauce makes this Tender Pot Roast a simply amazing weeknight dinner.  All you need is a few simple ingredients, about 5 minutes for ingredient prep and you’ll come home to a house that smells incredible.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers Campbell’s Slow Cooker Sauces come in 5 delicious varieties: Tavern Style Pot Roast, Sweet Korean BBQ, Hawaiian Luau, Moroccan Spiced Stew and Mexican Red Chile Taco.  You choose the protein – beef, chicken or pork – to place in the slow cooker, pour over the sauce of your choice and cook for the time listed on the package.  Add a quick veggie side dish later on and dinner is served!  With the pot roast, I served mashed potatoes and sauteed mushrooms.  Top it off with some of the sauce from the slow cooker and you’ve got a delicious bowl of comfort food.

Tender Pot Roast with Mushrooms & Mashed Potatoes | Crumbs and Chaos #comfortfood #CampbellsSkilledSaucers

Tender Pot Roast with Mushrooms & Mashed Potatoes

This Pot Roast recipe is an easy weeknight meal that comes together in just minutes with the help of Campbell's Slow Cooker Sauce and your slow cooker!


  • 1 pkg. CAMPBELL'S SLOW COOKER SAUCE - Tavern Style Pot Roast
  • 8 oz. FRESH MUSHROOMS, quartered
  • SLICED GREEN ONIONS, for garish if desired


  1. Place beef in the slow cooker, pour sauce over beef. Cover and cook on low for 7-8 hours or high for 3-4 hours.
  2. When you're ready to eat, saute mushrooms in a small skillet with a little bit of butter or olive oil.
  3. Remove beef from slow cooker, shred or cut as desired. Serve over mashed potatoes, top each serving with mushrooms, some of the sauce from the slow cooker and sliced green onions if desired.
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Tex-Mex Chili

It’s about time for a big bowl of Tex-Mex Chili -

thick and hearty, this recipe will feed a crowd and, best of all, it’s made in the crock pot!

Tex-Mex Chili | Crumbs and Chaos #slowcooker #soup #chili The beginning of this week was a bit of a scorcher, last night and today it has finally started to cool down a bit and now it really feels like my favorite time of year :)  You know…Harvest Time, pumpkin everything, apples galore, bowls of hot soup, sweaters and boots…I’m super ready for all of those things!  Football is another popular activity this time of year.  Might I recommend a big bowl of chili while watching the next big game?

Made in the crock pot, topped with shredded cheese and diced avocado – this chili fits the bill for feeding a large crowd or a smaller one for a few days or so (leftover chili is one of the best things ever).  This particular version has beef stew meat in it, so that means tender chunks of beef throughout.  Next time I may cut them smaller before cooking or use ground beef instead – that’s the beauty of a pot of chili, you can make it to fit your preferences.  Also, as written it was pretty spicy the day it was made, but the next day was less spicy.  If you’re not a fan of spicy, omit the cayenne and red pepper flakes.  At our house, we’re big fans of Fritos with our chili, but it would be great with cornbread or crackers too.

Tex-Mex Chili | Crumbs and Chaos #slowcooker #soup #chili

Tex-Mex Chili

An easy, meaty slow cooker chili recipe that's hearty, delicious and perfect for game day.


  • 3 lbs. of BEEF STEW MEAT
  • 1 tablespoon VEGETABLE or CANOLA OIL
  • 4 GARLIC CLOVES, minced
  • 3 16 oz. cans KIDNEY BEANS, drained and rinsed
  • 3 15 oz. cans TOMATO SAUCE
  • 1 14.5 oz. can DICED TOMATOES
  • 1 cup WATER
  • 1 6 oz. can TOMATO PASTE
  • 3/4 cup SALSA VERDE
  • 1 envelope CHILI SEASONING
  • 2 teaspoons ONION POWDER
  • 1 teaspoon CHILI POWDER
  • 1/2 teaspoon GROUND CUMIN
  • 1/2 teaspoon CAYENNE PEPPER
  • Your favorite chili toppings - shredded cheese, avocados, chopped fresh cilantro, Fritos


  1. In a large skillet, heat the oil over medium heat and brown the beef in batches. Stir in the garlic to the last batch, cook for about a minute before transferring to a slow cooker (6 qt or larger)
  2. Add remaining ingredients (except toppings) and stir to combine. Cook on low for 8 hours.


You can omit the crushed red pepper, cayenne pepper and use mild chili seasoning if you don't like it spicy.

You can make this the day before you need it, it's even better the second day.

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Recipe Source: Taste of Home 2011 Annual Recipes





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Sloppy Quesadillas {and a Manwich giveaway}

This is a Sponsored post written by me on behalf of Manwich. All opinions are 100% mine.

Sloppy Quesadillas | Crumbs and Chaos

Last week I mentioned how these past few months, I’ve totally fallen off of the meal planning wagon.  I’ve pledged to get back on that wagon.  Having a few ingredients in the pantry or fridge never hurts either, enter…

Have you seen these Manwich TV Ads?  If you have a can opener, you can do this :)

We recently made Manwich apart of a super easy, family friendly meal.  When I think of quick and comforting meals, quesadillas are right at the top of that list – probably due to the gooey cheese and crispy tortilla.  Anyhow, this meal didn’t disappoint, the saucy beef was complemented perfectly by the melty cheese which was delicious with a cilantro dipping sauce.

Want to get this meal on the table even quicker?  Prep early in the day by cooking the beef and adding the Manwich sauce, shred the cheese while the meat is cooking and then mix together the dipping sauce.  With all three of those in the fridge, throwing this meal together will be a breeze when the kids get home from practice.

Manwich Collage | Crumbs and Chaos

My kids thought these bibs were so funny – they are hilariously huge!  In actuality, my 3 1/2 year old could use one of these at pretty much every meal.  Any of the Manwich varieties would work well for these quesadillas, I liked the Manwich Bold because of it’s smoky barbeque flavor.  Always on the look out for easy recipes?  Manwich Recipes has you covered.

Sloppy Quesadillas | Crumbs and Chaos





8 oz. QUESO CHIHUAHUA CHEESE (or Monterey Jack Cheese), shredded


1/2 cup MAYO

1/2 cup SOUR CREAM

Juice of 1/2 a LIME


1 GARLIC CLOVE, minced or grated

SALT to taste


Prepare ground beef and mix with Manwich sauce.  Set aside.

Heat a skillet or griddle over medium heat.  Place one tortilla in pan and layer on cheese, about 3 Tablespoons of Manwich mixture and a little more cheese.  Top with another tortilla and cook until golden.  Flip over carefully and cook until golden on the other side.  Remove from pan and let stand a few minutes before cutting into wedges.

To make the sauce:  Mix together mayo, sour cream, lime juice, cilantro, garlic and salt.  Serve along side quesadillas for dipping.


Today you can enter to win a Manwich Prize Pack, which includes the following: 3 varieties of Manwich Sloppy Joe Sauce, 4 Mess-Friendly Manwich bibs, 1 Manwich Wooden Spoon, 1 Calphalon Saucepan, 1 pack of Mess-Free Wipes and a $30 gift card for groceries (giveaway is limited to US addresses)

Here’s how you enter – visit Manwich Recipes and come back to leave a comment telling me which recipe you’d try first.  Get a bonus entry – follow me on Pinterest (make sure to leave a separate comment letting me know)  Giveaway will close Friday, August 23rd at 12 noon EST.  Good luck!

Visit Sponsor's Site

The Best of the Main Dish 2012

So far we’ve been over Breakfast, Soup & Bread and today it’s time to get down to the meat and potatoes…well the meat anyway with The Best of the Main Dish.

We are joining Finding Joy in My Kitchen in the Countdown to 2013 and reviewing some of the best recipes of the year all week long.


The Best of the Main Dish 2012  | Crumbs and Chaos #dinner #recipes Mongolian Beef Lettuce Wraps

Crock Pot Pork Carnita Tostadas

Coconut Crusted Chicken with Mango Pepper Salsa

Chicken Alfredo Pizza


Mini Meatball Sliders with Pesto

The Best of the Main Dish 2012 | Crumbs and Chaos  #dinner #recipes

Beef Empanadas

Avocado Pasta w/Chicken and Tomatoes


Sophisticated Mac & Cheese

Sweet & Spicy Chicken Lettuce Wraps

Bacon Carbonara

Perfect Potato Soup & Our Annual Fall Party Re-cap

Perfect Potato Soup | Crumbs and Chaos #soup #easyrecipe

Today’s recipe is a ‘recipe revival’ of sorts, a family favorite that came from the archives.  I feel like we’ve been making this easy Potato Soup forever and it definitely deserves a turn in the spotlight today.

Last Saturday night was one of my favorite nights of the year – our annual fall Harvest Party.  We invite a crowd of family and friends over for pumpkin carving, wagon rides and, of course, plenty of delicious food.  The last two years I’ve shared our menu and game plan for the party (2011 and 2012) and decided I would share again this year.  My kids were just as excited as I was – it’s so fun to create family traditions that they look forward to year after year.

We ate first and then the kids hopped on the mower wagon for rides around the empty lot across the street.  They loved it and couldn’t get enough even though it was fairly chilly outside.  Then we gathered in the garage and started carving our pumpkins.  It’s so fun to line them all up at the end of the night and take a picture of them glowing in the dark night.

There’s also no fun like glow bracelets on a dark night and my husband also grabbed stick-on mustaches from the Dollar Tree.  They thought the mustaches were hilarious and couldn’t stop laughing at each other wearing them – nothing like cheap dollar store thrills :)

Carved Pumpkins | Crumbs and Chaos

Our Menu included:

Pumpkin Chili, Potato Soup, Turkey Pot Pie

Garlic Feta Dip

Relish Tray/Crackers/Bread, Cornbread/Fritos

Various Desserts: Candy Bar Apple Dip, Apple Dumplings, Double Chocolate Pumpkin Cupcakes, Baked Apples, Chocolate Pudding Dessert

Perfect Potato Soup | Crumbs and Chaos #soup #easyrecipe

A few notes about making this fabulous pot of soup – it starts with peeled and diced potatoes, 1 cup of broth for every cup of potatoes.  If you have an extra cup or two of potatoes, adjust the amount of broth accordingly and then adjust the seasonings to taste.  I tripled the amount of everything except the cream cheese to make a huge pot for the party.  I only used two blocks of cream cheese and it was perfect.

Perfect Potato Soup | Crumbs and Chaos #soup #easyrecipe

Perfect Potato Soup

The easy recipe for potato soup is creamy and comforting.


  • 4 cups POTATOES, peeled and diced
  • 4 cups CHICKEN BROTH*
  • 1 teaspoon ONION POWDER
  • 1/2 teaspoon SEASONING SALT
  • 1/4 teaspoon WHITE PEPPER
  • 1/4 teaspoon CAYENNE PEPPER*
  • 8 oz. block CREAM CHEESE


  1. Place potatoes, chicken broth and spices in a large pot.
  2. Bring to a boil and simmer until potatoes are tender, about 15-20 minutes. Slightly mash a few of the potatoes to thicken the soup.
  3. Add the cream cheese to the soup and give it a few minutes to start melting. Stir to combine. If you'd like a smoother soup, use an immersion blender to puree to your desired consistency.
  4. Serve with bacon, green onion and shredded cheese.


*I usually use water and chicken soup base (like Better Than Bullion) instead of chicken broth.

*Use less cayenne pepper or none at all if you don't like anything spicy.

*I made a triple batch of this for the party and only used 2 blocks of cream cheese.

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Soup’s on…

Tex Mex Chili

Broccoli Cheddar Soup

Lasagna Soup

Vegetable Beef Soup

A Few Great Meal Options for Valentine’s Day at Home

In case you plan on staying home for a quiet cozy Valentine’s Day this year, you may need a few ideas of what to make for dinner…

bacon cabonara 1

Bacon Carbonara (pictured above)

Coconut Crusted Chicken with Mango Pepper Salsa

Provolone and Olive Stuffed Chicken Breast

Mongolian Beef Lettuce Wraps

Thai Peanut Noodles

Bacon Feta Pasta

How do you celebrate Valentine’s Day?

The Best of Soup & Bread 2012

The theme of today’s Countdown to 2013 post is Soup & Bread.  A look into the archives told me that we didn’t have very many of either…which is a shame since we really love both.  Soup and bread are going on the must make and post in 2013 list.

The Best of Soup and Bread 2012 | Crumbs and Chaos #soup #bread Spicy Chicken Tortilla Soup


Vegetable Beef Soup


Tomato Basil Soup


Mini Garlic Monkey Bread


Lasagna Soup


Chicken Veggie Stew with Perfect Every Time Cornbread





Let’s Review: Crock pot favorites

Earlier this month, we shared a few of our new crock pot favorites – Cafe Rio Chicken, Pork Chops with Mushroom Sauce  and Pizza.  Today we’re going to take a glance into the C&C archives and share some of our old favorites with you.
You can find us linking up here!

5 on Friday: Cinco de Mayo

It’s been a delicious week – (Crock Pot) Pork Carnitas on Tostadas, Fried Ice Cream, Beef Empanadas and Banana Chimis.    We are crazy about Mexican food!  If you’re still trying to plan a Cinco de Mayo menu, here are a few more options from our archives…

This post is linked to Friday Favorites
What’s your favorite Mexican food?

Individual Meatloaf Cups

I think that I have only made meatloaf once before this, and while I really liked it it just isn’t something that crosses my mind to make on a regular basis.  BUT…. I have been seeing meatloaf cups for a while now and I think, what a great idea.  It cuts the baking time and makes it easier to serve and more fun for the kids.
I just threw together what I had and created these.  They were so delicious and everyone loved them.  I did shred the carrots and green peppers because I like the idea of using them, but don’t like the idea of biting into a big chunk.  Just keep in mind that if you are going to shred them, use short strokes other wise you will end up with long stringy pieces that will be ugly and messy.

Individual Meatloaf Cups
by Megan {Crumbs and Chaos}
  • 1 lb. GROUND BEEF
  • 1 EGG
  • 1 Tablespoon GARLIC POWDER
  • 1 teaspoon ONION POWDER
  • 1/2 teaspoon THYME
  • 1/4 teaspoon NUTMEG
  • 1/2 teaspoon KOSHER SALT
  • 1/4 cup CARROTS, shredded
  • 1/4 cup GREEN PEPPER, shredded
  • 1/3 cup CRACKER CRUMBS
  • 1 Tablespoon TOMATO PASTE
  • 12 (1/2 inch) CHEESE CUBES
Preheat over to 350 degrees. In a mixing bowl, combine all ingredients. I used my hands to really mush it together. Then place a small scoop in each of 12 greased muffin cups (this will not use all of the meat mixture). With your finger, make and indent in the middle of each one. Place a cheese cube and use the remaining meat mixture to cover each top. Gently pressing to make sure it is inclosed (You can see in the picture that my cheese escaped!). Bake for 25 – 30 minutes, or until meat is cooked through and cheese is melted. ENJOY!
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Beef…it’s what’s for dinner…
{Crock Pot} Everyday Company Beef
Steak Salad
Taco Pockets
Steak & Veggie Kabobs

You can find us linking up HERE!

Stuffed Cheesy Enchilada Shells

Today one of our favorite guest bloggers is back!  My sister-in-law, Brittany has brought a wonderfully delicious dish to share with us.  You may remember her from this post and this post.  And if we are lucky, we may see more of her in the future!
I was first introduced to this recipe when I was a college student. My roommate made them, and I’ve since modified and made a few changes! The best thing about this recipe (besides that it’s delicious) is that you can change it up however you like. If you’re not a fan of refried beans, leave them out! My sister said she could’ve done without them, while my brother said he loved them in there! It’s totally up to you. You could also use red enchilada sauce (which I have done). It just depends on what you like. I served the shells with garlic toast and corn! YUM!

Stuffed Cheesy Enchilada Shells
by Guest Blogger {Crumbs and Chaos}
Keywords: entree beef pasta Mexican
  • 1 (16oz) box of JUMBO shells
  • 2 (10oz) jars green chile enchilada sauce
  • 1 (4-4.5oz) can of chopped green chiles
  • 1 (16oz) can of refried beans (any kind you like- the picture shows a larger can because that’s all I had- but you only need a small can for one 9” by 13”)
  • 1 lb ground beef (or ground turkey- I’ve made it using both)
  • 1 (16 oz) shredded cheese (I used the Mexican Cheddar Pepper Jack)
  • Crushed Red Pepper flakes (as desired for taste)
  • Garlic Salt (as desired for taste)
Pre-heat oven to 375°.
Brown the ground beef and drain. Once drained, add one can of the enchilada sauce and the can of green chiles, red pepper flakes, and garlic salt to taste.
While the ground beef is browning, cook the noodles until al dente (you don’t want them over cooked!). Drain the noodles and rinse in cool water (so you don’t burn yourself when you’re stuffing the shells!)
Transfer your ground beef mixture to a bowl. At this point, I also add a handful of the shredded cheese…you can never get too much cheese! Mix well.
In the microwave, warm up the refried beans for a couple of minutes. You just need them warm so they are easy to work with.
You’re now ready to start stuffing your shells! I set up an assembly line of sorts. In a 9” by 13”, add approximately 1/3 c. (just enough to cover the bottom) of your remaining enchilada sauce.
Use a small spoon to fill your shells. I start with a little bit of refried beans, and then finish off with the meat mixture. Place them in your 9” by 13” (it fits about 4 shells across). I had shells and meat leftover, so I just started layering them on top.
After you have filled all of your shells, top with cheese. Place in oven for approximately 25-30 minutes.
ENJOY! If you like an extra kick, you could top with some Franks® Hot Sauce.
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You can find us linking up HERE!