Smoked Pork Chops on the Grill!


Summer is here and at our house that means grilling several nights a week! We love to try new recipes and products on our grill. Thanks to Cave Tools we recently had the chance to try and review their Smoker Box!

My husband has been asking for a smoker for some years now but we just haven’t got around to purchasing one. I thought this Smoker Box from Cave Tools might be the perfect thing to try before we dive in to a big purchase with a full smoker. Turns out it was exactly what we had hoped for! We were able to smoke our pork chops right on our grill for dinner last night! I must say they turned out delicious! We won’t need to purchase a big smoker because we are happy with our Smoker Box and we’ll be using it to smoke our meat now!!

Often times, with pork in particular, the meat can be dry when grilling at low temps for a long period. In this case the pork meat was tender and juicy!! If you’re like us and have been thinking of purchasing a smoker but either can’t afford the big purchase or accommodate the size of the smoker I highly recommend this Smoker Box! Don’t let it’s small size fool you… it is convenient to store year round, very easy to use, PLUS it added the perfect smoked wood flavor to our pork chops! 

Did I say how easy it is to use? We just filled the Smoker Box with our desired wood chips, placed it between the grate and flavorizer bars on our grill, turned the grill on a low heat and let the smoker box do it’s thing!

Are you ready to try this Smoker Box for yourself? Well check it out on Amazon and use this Coupon Code for %15 off just for my readers!! Amazon Coupon Code: TJ4VTYCS
Smoked Pork Chops!

Disclaimer: I was given the product to review. I was not paid for my review of this product. All opinions about the product are my own and very honest and true! 

All Time Favorite Salsa Recipe!

I made my salsa for Fiesta Bunco night a couple months back and since then my friends keep requesting it at all of our get-togethers. They asked if it was a secret family recipe and although my family all does make this salsa in our varying ways, it is no secret. I do have a secret ingredient that I think takes my salsa to the next level! See if you can spot my secret ingredient in the recipe below!

All-Time-Favorite-Salsa-Recipe!! This is simple to make and a crowd favorite too!






All Time Favorite Salsa Recipe!


  • 8 Tomatoes
  • 4-5 Jalapenos (depending on how hot you want your salsa)
  • 1 Onion
  • Cilantro - nickel sized bunch at base/stems
  • 1/4 tsp garlic salt
  • Salt to taste
  • 2 drops Young Living Lemon Oil or 1/4 tsp Lemon Juice


  1. Finely chop tomatoes, jalapeno, onion, and cilantro leaves. Add all the chopped veggies, garlic, salt, and lemon to a blender or food processor. Blend until desired texture. Taste, add additional salt, garlic salt, or lemon as needed. Refrigerate for an hour, then serve with your favorite tortilla chips!
  2. *Side note: If you'd like to make pico de gallo instead of salsa just finely chop everything and combine in a bowl, chill and serve!

I highly suggest taking this to your next bbq or potluck! Your friends will be begging you to bring it every time!

*Disclaimer: I am not a medical professional. I am just blogging about my own experiences and results. I only use Young Living Essential Oils and we choose to take them internally like the recipe above.

Beef Shepherds Bisquick Bake

Beef Shepherds Bisquick Bake

My family had been asking for Shepherds Pie only I didn’t have any potatoes so I decided to get creative. I made my own version of Shepherds Pie with a yummy Bisquick Biscuit on top! Paired with some fruit for this perfect easy to make meal! I hope your family enjoys as much as we did!

Beef Shepherds Bisquick Bake

Cook Time: 30 minutes

Yield: 10 servings


  • 2lbs Ground Beef
  • 1pkg Frozen Mixed Veggies
  • 2 cans Diced Potatoes
  • 2 TBS Garlic Salt
  • 1 tps Black Pepper
  • 4 cups Beef Broth
  • 4 TBS Butter
  • 4 TBS Flour
  • 1/2 cup 2%Milk
  • 2 cups Bisquick
  • 1 cup Milk


  1. Preheat oven to 450.
  2. Cook ground beef then drain off grease. Meanwhile in a saucepan heat butter until melted, add flour, then slowly whisk in beef broth and milk. Bring to a low boil and let thicken.
  3. Once meat is cooked add seasonings, frozen and canned veggies. Heat for about 10 min.
  4. While meat/veggie mixture is heating. In a mixing bowl combine bisquick and milk until well blended (batter should be slightly runny).
  5. Pour meat/veggie mixture into a 8x10 glass dish, scoop spoonfuls of bisquick batter onto the top of meat mixture. Place in oven for 10 minutes or until the top is golden brown. Serve hot!

Beef Bisquick Bake

Crock Pot Philly Cheese Steak Sliders

Philly Cheese Steak Sliders

Crockpot Philly Cheese Steak Sliders

Prep Time: 10 minutes

Cook Time: PT5 to 8H

Yield: 12 servings


  • 2lb Round Roast (boneless) (*You can substitute 2lbs ground beef here.)
  • 1pkg Italian seasoning
  • 1 cup beef stock
  • 3TBS Steak Sauce
  • 1 Large Green Bell Pepper
  • 1 Small White Onion
  • 12 small buns or rolls


  1. Place roast in crockpot. Pour Italian seasoning over it, followed by beef stock and steak sauce. Cook for 8hrs on low or 5hrs on high. 30 minutes before serving; shred roast in crockpot, slice onion and bell pepper, add to crockpot cook on high for 25 minutes. Stir meat, onions and bell peppers well, add provolone slices to the top of meat mixture in crockpot and cook on high for 5 minutes. Scoop out meat, place on buns/rolls. Serve warm!

I love Philly Cheese Steak sandwiches. They are one of my favorite types of sandwich. It’s even better when I can cook them all day without really doing much at all…thanks to my crock pot! What is your favorite dinner sandwich?

Crockpot Sausage, Potato and Peppers

Crockpot Sausage, Potato, Peppers

Crockpot Sausage, Potato and Peppers

Prep Time: 15 minutes

Cook Time: PT6-8H

Yield: 8 servings


  • 8 beef sausage links, sliced
  • 6 red potatoes, diced
  • 1 green bell pepper, diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 4 TBS Butter
  • 2 TBS Salt
  • 1 TBS Pepper
  • Optional: 1/2 cup green chile peppers, diced


  1. Line your crockpot with aluminum foil. Spray the aluminum foil with cooking spray.
  2. Place potatoes, peppers, onion and garlic in the crockpot on aluminum foil. Add sausage, lay slices of butter over everything, and sprinkle with salt and pepper. Cook on low for 6-8 hours.
  3. Serve warm! Great to add a little shredded cheese to the top.

This recipe is my rendition of a classic foil dinner we usually cook on the grill but I changed it up by cooking in the crockpot instead! My family loved this! I liked that it is easy to make and tastes delicious!

Beef Dip Sandwiches in the Crockpot

This week I completely forgot about getting a post together for my Oven Free Recipes link up. Of course I cook every night and during the summer months I rarely use the oven BUT I didn’t get any pictures of the foods we ate. Have no fear I threw some yummy things in the crockpot yesterday morning to make a delicious meal to share with you all (well the recipe and pictures anyways). 😉 This was a HUGE hit in our house. I’ve made it a couple times before but had forgotten about it until yesterday. My family gobbled it all up!

Easy Crockpot Beef Dip Sandwiches

Beef Dip Sandwiches in the Crock Pot

Cook Time: PT6-8H

Yield: 8 servings


  • 4-5 lbs beef roast
  • 1 clove minced garlic (about 1 TBS)
  • 1/2 cup soy sauce
  • 1 cup beef broth
  • 1 cup water
  • Your choice of bun/bread/roll
  • Any toppings of your choice


  1. Place (frozen or thawed) roast in crock pot. Pour soy sauce, broth, and water over the meat. Add the garlic. Cook on low for 6-8 hours.
  2. When you are ready to eat shred the beef with a fork in the crock pot. Put meat on your choice of bun, roll or bread with any toppings. Pour the liquid from the crock pot into small bowls to dip your sandwich in.
  3. Serve on your choice of bun, roll or bread!

Crockpot Beef Dip Sandwich

I have been linking up all month with some other great Texas bloggers for this Oven Free Meals month…you can follow me on Pinterest to pin all these yummy recipes and more!

Check out what they’ve got cooking up with week…

Stuffed Hatch Peppers – The Vegan Bee

Lemon Cherry Infused Water – The Late Farmer

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas with homemade sauce!

Green Chile Chicken Enchiladas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings


  • 2 lbs thawed boneless chicken breasts, chopped
  • 2 TBS olive oil
  • 2 cups sour cream
  • 1 cup chopped green chile (fresh is best)
  • 1 sm can green chile sauce
  • Toppings:
  • 12 corn or flour tortillas (your preference)
  • Tomatoes, diced
  • Onions, diced
  • Shredded cheese
  • Sour Cream
  • Green Chile, chopped


  1. Heat oil in pan, add chicken and cook until completely done.
  2. In a separate sauce pan combine sour cream, cup of chopped green chile, and green chile sauce. Bring to a boil.
  3. Add the cooked chicken to the saucepan mixture.
  4. In the microwave heat corn or flour tortillas for about 45 seconds until warm.
  5. To serve let each person stack a tortilla, green chile chicken sauce, then top with the toppings of their choice.

Linking up with other Texas Bloggers with special GREEN CHILE inspired recipes!! Check out what they’ve got cookin’ with green chile…

 Chile Cheddar BreadThe Late Farmer

Creamy Hatch Dip – The Life of the Bucks

Chicken Salad Sandwiches A Summer Staple!

In my house we love dinners that are simple to make and fun to eat…meaning we get to use our hands. Chicken salad sandwiches fit the bill for both! This is a family favorite in our house!

Chicken Salad Sandwich - My Six Ring Circus

Chicken Salad Sandwiches

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 8 servings


  • 2 lbs thawed chicken breasts
  • 2 Apples
  • 2 Stalks Celery
  • 2 TBS Lemon Juice
  • 1 1/2 cups Mayo
  • Salt & Pepper to taste
  • Bread, rolls, or crescents of your choice


  1. Bring a pot of water to a boil, add chicken breast, cook for 20 minutes or until chicken is cooked completely.
  2. Meanwhile finely chop apples and celery.
  3. Chop the chicken into small chunks. Place in a medium bowl, add apples, celery, lemon juice, and mayo.
  4. Mix well then add salt & pepper to taste. Refrigerate for 10 min to 12 hours (depending on when you are serving it).
  5. Serve the chicken salad on your choice of bread, garnished with fresh lettuce!


My family likes to serve this on sweet rolls or crescents but it is just as good on buns or any bread you choose. This can be made in the morning and served for dinner that night or made right before dinner, whatever is best for your family!

**This is also great with pear, grapes, and carrots if you have them on hand instead of celery and apples! Try mixing it up and trying a different combination of produce in your salad mix!


We garnished ours with green chile and lettuce! Served with delicious yellow watermelon!

We garnished ours with green chile and lettuce! Served with delicious yellow watermelon!

Linking up with other Texas Bloggers this month with Oven Free Recipes! Check out what they’ve got cooking up this week…

Bacon Tortilla Roll Ups – The Late Farmer

Homemade Caramel Ice Coffee – The Life of the Bucks

Ranch Chicken Salad

It is supposed to by 106 degrees at my house today so I am avoiding using my oven all month to help keep the house cool. Here is a good recipe that is quick to put together and only requires a little time standing over the stove.
1-Ranch Chicken Salad

Ranch Chicken Noodle Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 1 hour

Yield: 6 servings


  • 4 cups noodles (any noodles will work but my kids like the shell ones)
  • 2 cups cooked chopped chicken
  • 1 cup cooked corn
  • 1 cup cooked peas
  • 1/2 cup shredded carrots
  • 1 1/2 cups Ranch Dressing
  • Salt & Pepper to taste
  • Bacon bits
  • Shredded cheese
  • Diced tomatoes


  1. Cook the noodles as directed on package. While they are cooking mix chicken, corn, peas, and carrots in a large bowl, place in fridge.
  2. Once noodles are cooked run cold water over them then strain very well. Add the noodles to the large bowl.
  3. Pour dressing over the noodles, veggies, and chicken. Add salt and pepper then mix well. Place in fridge for 30 minutes then serve chilled with your choice of toppings!

Linking up with other Texas Bloggers this month with Oven Free Recipes! Check out what they’ve got cooking up this week…

Passion Iced Tea Lemonade – The Late Farmer

Basil Pesto Butter – The Life of the Bucks

Chick Pea of the Sea Pasta Salad – The Vegan Bee

Pork and Quinoa Spring Rolls – Happy Accidents Happen

It’s Green Chile Time!

Green Chile Recipes!

I am a New Mexican…we LOVE green chile! We put it in and on every single thing we can! It is served in most restaurants in New Mexico from pizza parlor, to hamburger stand, to our county/state fair foods! It is everywhere you go all year. After moving to Texas I was sad to find out that green chile was hard to find and if you do find it, it is normally really mild. I LIKE MY FOOD HOT!!

Thankfully a few friends introduced me to Bountiful Baskets where I realized that during the summer months they have Hatch Green Chile included in their baskets and as an add on! I was thrilled when all my Texan friends gave me their extra green chile so I could bake them in the oven, sweat them in a paper bags, peel them, then freeze for all year long!

I’ll stop rambling and get to the point…IT’S GREEN CHILE TIME!!!! That means I have just ordered 25lbs from Bountiful Baskets and I plan to get to my roots and start making LOTS of New Mexican inspired dishes!

Here is the best part…I’m sharing those recipes here for you all. Some of these recipes are mine, some are family recipes, and some have been given to me by friends over the years. As I make the dishes I’ll come back through and add pictures for you all to drool over!

Green Chile Chicken Alfredo

    • 2 Jars Alfredo Sauce
    • 1 (diced 4oz) Can Green Chili
    • 1 Small box Bowtie Noodles
    • 1 Rotisserie Chicken OR 3 Chicken Breast (thawed)

Take rotisserie chicken off bone and cut into bite size pieces. OR cut chicken up into small pieces. Cook chicken breast in skillet on medium heat until done (20 to 25 min).
Add Alfredo sauce and green chili. Heat on medium heat until hot. Stir occasionally.


Green Chili Chicken Enchiladas

      • 2 (10 oz) Cans Medium Enchilada Sauce
      • 1 (10oz) Can Mild Enchilada Sauce
      • 3 Frozen Chicken Breast or Rotisserie Chicken
      • Optional:
      • Chopped Onion
      • Chopped Tomatoes
      • Sour Cream
      • Cheese
      • Corn Tortillas

Thaw chicken breast, cut up into small pieces, place in skillet and cook until done. (About 10 to 15 mins.)
Add enchilada sauce, heat on medium heat until hot. While sauce is heating – pour vegetable oil in small skillet. Heat oil on medium heat until water droplets make oil bubble. Cook tortillas- just put in the oil for a few seconds then pull out. Use tortillas to make stacked or rolled enchiladas and top with optional ingredients.


Overnight Brunch Eggs

        • 1lb. Monterey Jack cheese, shredded
        • 2 TBS Flour
        • 12oz. hot pork sausage
        • 3 (4oz) cans whole or chopped green chile
        • 1/2lb. Cheddar Cheese, shredded
        • 12 Eggs
        • 1Cup Milk

In a  medium bowl, toss Monterey Jack and flour together. Sprinkle in the bottom of an ungreased 4 qt. oblong baking dish. In a medium skillet over medium high heat brown sausage; drain, crumble and set aside. Layer green chile on top of Monterey Jack. Sprinkle Cheddar cheese over the green chile. Top with sausage. Beat eggs and milk until well blended. Pour egg mixture over sausage. Cover and refrigerate up to 24 hours. Bake at 350* for 40-45 minutes.  Serves 10


Chile Relleno Casserole

          • 1 pound lean ground beef
          • 1 onion, chopped
          • 2 (4 ounce) cans whole green chile peppers, drained
          • 1 1/2 cups shredded Cheddar cheese, divided
          • 4 eggs
          • 1/4 cup all-purpose flour
          • 1 1/2 cups milk
          • salt and pepper to taste

Preheat oven to 350*. In a large skillet over medium high heat, combine the ground beef and onions and saute for 5 to 10 minutes, or until browned; drain excess fat.  Arrange 1 can of the chile peppers on the bottom of a 7×11 inch baking dish. Sprinkle with half the cheese and top with the meat mixture. Sprinkle the meat mixture with the remaining cheese, followed by the next can of chile peppers.  In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour this into the baking dish over the chile peppers. Season with salt and pepper to taste. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.


Ranchero Casserole

            • 2 pkg Spanish rice mix
            • 2 cans diced tomatoes (required for Spanish rice)
            • 3 cups shredded cooked chicken
            • 1/2 c sour cream
            • 2 cans green chilies, diced
            • 1 can black beans, drained and rinsed
            • 1 c frozen corn
            • 1 c chopped roma tomatoes
            • 1 c shredded Mexican cheese blend
            • 1/4 c chopped cilantro
            • Cholula hot sauce to taste (recommended)

Heat oven to 375. Spray 13X9 pan (can also prepare in large crock-pot). Prepare Spanish rice as directed on package. In large bowl, combine cooked rice, chicken, sour cream, chilies, half of the beans and half of the corn; mix well. Spread mixture evenly in sprayed dish. Top with remaining beans, corn, tomatoes and cheese. Bake at 375 for 20-25 minutes. Sprinkle with cilantro and serve.


Chicken Tortilla Soup

              • 1 thawed chicken or 5 thawed chicken legs
              • 6 cups water
              • 6 Chicken flavor Bouillon cubes
              • 2 cups instant rice (white or brown)
              • 1 can diced tomatoes, drained
              • 1 can black beans, drained
              • 1 can whole kernel corn, drained

Toppings: Sour cream, shredded cheese, crushed tortilla chips, jalapenos or green chile.
Put thawed chicken, water, and bouillon cubes in crock pot, cook all day on low or high for 4 hours, until chicken is fully cooked.
When chicken is fully cooked begin preparing instant rice according to package directions. While rice is cooking, tear chicken meat off the bones and place chicken in a large pot, add chicken flavored water from crock pot, tomatoes, beans, and corn. Bring to boil; reduce heat and simmer 15 minutes, stirring frequently. Stir in rice. Serve with toppings if desired.


Green Chile Chicken Lasagna

                • 1 Container ricotta cheese (cottage cheese can be substituted)
                • 1 Egg
                • 1 cup Grated Parmesan cheese
                • 2 cups Cooked chicken
                • 2 cans (10 oz. each) green enchilada sauce
                • 2 cans (4 oz each) chopped green chiles
                • 1 package Oven ready lasagna noodles (12 noodles)
                • 4 cups Shredded mozzarelly cheese (16 oz)

1. Heat the oven to 350 degrees. In medium bowl, mix ricotta cheese, egg, and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, sauce, and green chiles.
2. In ungreased 13×9 (3 quart) baking dish, spread 1 cup of the chicken mixture. Add lasagna noodles and top with ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
3. Bake 45 minutes. Remove foil, bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Green Chile Tater Tot Casserole

                  • 1 Package Frozen Tater Tots
                  • 1lb ground beef, thawed
                  • 2 Cans Cream of Mushroom Soup
                  • 1/2Cup Water
                  • 1 Cup Cheese, grated
                  • 1 Cup chopped green chile

Bake Frozen Tater Tots as directed on package. Meanwhile brown ground beef in skillet, drain grease. Add mushroom soup and water; cook on low. Once tater tots are done add 1/2 of them to the soup/meat mixture ALSO add chopped green chile. Line a cake pan with foil, add soup/meat mixture to pan top with remaining half of tater tots and grated cheese. Bake at 350* for 15minutes until cheese is melted.