Turkey Taco Casserole

by Koko on September 16, 2014 · 1 comment

in Cooking, Main Course

taco casserole

So this could be my new favorite weeknight meal. It’s basically all of the yumminess of Mexican food in a casserole. PS how Southern am I making casseroles? It is super simple to make and can be frozen or prepared in advance (don’t you love when you can do that?).

The base is a simple mix of onions, green bell pepper and turkey. Add in a mixture of beans and tomatoes, top with cheese and chips and bake. Viola. The casserole can have any toppings you want! I liked the addition of fresh tomatoes and some green onions to make it feel healthy (ha-ha-ha).





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    I am a magazine hoarder. Seriously. I subscribe to just about every magazine (fashion, home, cooking), read them through once, rip out articles and save them. I have piles on piles of recipes in our home. Occasionally when I get in a rut, I rifle through them to get inspired and that is where this recipe came from!


    You guys know how much I love a quick weeknight meal. There is nothing worse than coming home from work and spending an hour making dinner. I much prefer a quick 30-minute meal. Voila- weeknight fried rice. So easy, especially if you have cooked chicken and rice in the house. If not, pop some chicken in the oven and rice in the rice cooker as soon as you get home and you will be good to go.



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    Mini Muffin Tin Pizzas

    by Koko on August 18, 2014 · 0 comments

    in Appetizers, Cooking, Recipe

    cover pizzas

    Let’s talk about the easiest and tastiest 10-minute appetizer ever, shall we? These Mini Muffin Tin Pizzas will blow your mind. Created with tortillas cut into rounds with a biscuit cutter (genius) and filled with whatever pizza toppings you have on hand, these babies turn out delicious.


    Last minute dinner party? Give it a go! It’s truly the easiest process there is- and you can use whatever pizza toppings you have in the fridge (olives, peppers, mushrooms, fresh tomatoes, you name it).


    Step 1: Preheat oven to 400 degrees. Using a biscuit cutter (or the bottom of a can!), cut rounds out of a tortilla. I usually get 3-4 per tortilla.

    step 1

    Step 2: Line a lightly greased muffin tin with tortilla rounds.


    Step 3: Fill with toppings. I used a mix of a sundried tomato pesto, pasta sauce, fresh mozzarella, shredded mozzarella, shredded Parmesan and mini pepperoni. I made different mini pizzas with a variety of toppings, so no two were alike!


    Step 4: Bake for 8-10 minutes until cheese is melted (I may or may not have left mine in a minute too long). Remove from oven. Top with fresh basil. Serve!


    Mini Muffin Tin Pizzas

    Makes as many as you want (I used about 5 tortillas for 24 pizzas)


    • Flour tortillas (I get the larger size so I can get more rounds from them)
    • Pizza or pasta sauce (pesto works too!)
    • Cheese (fresh mozzarella, burrata, shredded mozzarella, shredded Parmesan)
    • Mini Pepperonis and any other toppings of your choosing
    • Fresh basil


    1. Preheat oven to 400 degrees. Lightly grease a muffin tin.  Using a biscuit cutter or bottom of a can, cut rounds from tortilla.
    2. Line muffin tin with tortilla rounds. Fill with sauce, cheese and toppings.
    3. Bake for 8-10 minutes until cheese is melted. Remove from heat and top with fresh basil to serve.


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    Summer Eats

    by Koko on August 4, 2014 · 2 comments

    in Cooking, Recipe, Uncategorized




    This summer has been the summer of the tomato. I have about 12 plants that are constantly growing fresh tomatoes, so there is no excuse not to have tomatoes for every meal. The simplest way to enjoy fresh tomatoes is with a little olive oil (splurge on some really good stuff), and a pinch of salt and freshly ground pepper. Sometimes if I am getting crazy, I’ll add a dash of balsamic vinaigrette and a piece of toast. Other favorites are caprese salads and sandwiches (also made with homegrown basil). I’m a big fan of putting my caprese over baby greens for dinner to make it really feel like a meal and not an appetizer.

    Other favorites this summer include turkey sloppy joes, a recipe I promise to post soon, and lots of meals with mushrooms. I guess mushrooms are normally a fall staple, but for some reason my summer palette has been craving them. I usually saute them in a little olive oil and salt and pepper and then put them over brown rice, toast or with some asparagus.

    And let’s not forget summer roasted potatoes. Nothing goes better with some grilled chicken then some rosemary roasted potatoes. I buy baby potatoes, slice them in quarters or halves, sprinkle with olive oil, salt and pepper (see a theme here?!?), add some rosemary from our herb garden and roast for about 25-30 minutes at 375 (until fork tender).

    PS all of these photos were taken with my iphone and posted on my Instagram. If you wish to follow me in real time, you can do so here: @kokolikes.

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