Colie's Kitchen

Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Colie's Kitchen - Recipes, Cooking, Easy week night meals, Product Reviews, Giveaways, Saving Money, Couponing, Life in General, Coupons,

Menu Plan Monday August 3-9, 2015


Happy Monday everyone!! Can you believe that it is August? It makes me sad thinking of all the kids that will be going back to school soon. I am not ready to school to start that is for sure!

This weekend was so very hot that we didn’t do a whole lot. I spent most of last week cooking using my Cuisinart grill verses actually using the oven. Dinner was super easy last week. I didn’t follow the menu plan at all. Two different nights we had salad. One night was hot dogs, another was bbq out of the freezer. I made grilled chicken, and so on. There was no heat up the house. It was been over 100 degrees each day! That’s too hot to cook much! I was not going to heat up the house.

This week will be no better! It looks like most of the week will between 98 and 99 once again too hot to cook! I will be cooking but it will be simple and cool-ish! Here is our menu plan for the week! I hope you are staying safe and cool. 

I hope you are all doing well.

Menu Plan Main Course Vegetables Side Dish
Monday  Cheese and Chive Waffles Bacon and Eggs
Tuesday  Unbelievable Chicken  Bacon Okra
Wednesday  Sausage   Coleslaw  Mushroom Garlic Saute
Thursday  Teriyaki Grilled Chicken  Steamed Broccoli  Sugar Snap Pea and Mushrooms
Friday  Smothered Chicken Breast  Roasted Carrots
Saturday  Egg Salad  Oopsie Rolls
Sunday  Lettuce Wraps or Lettuce Wraps  Peeking Chicken
For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Secret Recipe Club Reveal Day: No Bake Granola Bars #SRC

2015-08-02 1hhhh

Happy Secret Recipe Club Reveal Day!! I hope you are all doing well. This month I have been working in Danielle’s kitchen over at Mostly Food and Crafts. For my reveal I chose to make No Bake Granola Bars.

I made a rule last month that is carrying over into August! The rule is “If you DARE to turn the oven on you are in big trouble” and I mean it! It’s has been between 98-102 for days and there is no hope of anything better in sight! With that being said there is nothing going on the stove or the oven! We have been using the electric grill and the microwave. My secret recipe had to be no bake and boy did I find the perfect no bake recipe.


I would like to say that this super easy to make recipe went well but it didn’t, not because of the recipe, but because of me. I didn’t read the recipe right, then I couldn’t find the ingredients in my pantry, then I did find them, and so on… I read sunflower seeds instead of sesame seeds so I bought sunflower seeds and by the way I bought SALTED sunflower seeds ugh!


Thank goodness I had sesame seeds on hand. I bought cheery infused cranberries instead of regular dried cranberries. Since I initially could only find a small pack of white sesame seeds which was only 2/3 cup I decided I would add some chia seeds to make up the difference. Then I found black sesame seeds to add where the white sesame seeds were falling short. In the end I decided to add all of it! Why not? I added 1/3 cup of each. After all if I dug in the pantry for it… I am using! Yes, my pantry is a total nightmare! Until it gets cooler outside/inside I am not messing with it.


My recipe was changed up a little for the most part. I just changed up the seeds and I remove the additional salt that the original recipe calls for since I mistakenly purchased salted sunflower seeds even though I didn’t need sunflower seeds at all. I bought them I was using them! Do you see what I mean about what a shatter brain can do to a simple recipe? *SIGH* Moving on…


In the in the recipe turned out fantastic! As Danielle said in her original recipe this recipe can be done so many ways. So although I messed up big time I don’t regret it because it turned out to be magnificent! I mean I couldn’t have asked for better, well I guess I could have asked for carb free but I suppose that more of a dream that anything else!


I highly recommend this recipe no matter how you make it! I don’t imagine that anyone would be disappointed I mean come on… peanut butter and honey!! I even think the next time I make them I will use peanut butter that has coconut oil in it! Delicious!!

Thank you Danielle for allowing Colie’s Kitchen to take over your kitchen this month! It was a disastrous blast and I loved every second of it!



  • 2-1/2 cups of old fashioned oats
  • 1/3 cup sesame seeds
  • 1/3 cup black sesame seeds
  • 1/3 cup sunflower seeds
  • 1/2 cup dried cherry infused cranberries
  • 2/3 cup peanut butter
  • 1/2 cup honey


  1. Mix together the oats, cranberries, sunflower seeds, chia seeds, and black and white sesame seeds.  
  2. Next, whisk together the peanut butter, and honey.  Pour the dry ingredients into the wet ingredients and mix well.
  3. Use a spatula or your hands to do the hard work. It will be worth the muscles you have to use!
  4. Press this mixture into a jelly roll pan that is lined with parchment paper.  Cover with foil and refrigerate for 3 to 4 hours.  Cut into bars.
  5. This recipe must be kept in the refrigerator.


Mississippi Roast with Au Jus

This has quickly become a family favorite. I can’t even begin to tell you just how great this recipe really is. First off its super easy to make because you are simple dropping everything in the crock pot and letting it do all of the work. Second this recipe is do die for! The flavor of the meat along with the sauce it produces is something special. I had a feeling it would be good, but I had no idea it would be this GOOD. 
I was a rock star with my family that night. I don’t think I have ever gotten that many compliments. I ended up serving the roast on toasted white bread then I served the au jus on the side for dipping the sandwich in. My husband said it was the best French dip sandwich he had ever had in his life. I know this recipe has been passed around a few times so I don’t really know who the original poster is, but I do know who I got it from and that is “A perfectly lovely ordinary day.”  If you don’t make this recipe you are truly missing out.
This story does have a heartbreaking end though…. That night after dinner my husband and I were already dreaming of the leftovers for lunch when all of the sudden a 5lb. block of mozzarella cheese hit the covered container containing our delectable dinner and shot it across the kitchen and it broke up and splattered all over the place. I don’t know what made me want to cry more the loss of the fantastic roast, the money that was wasted, the fact that my lunch for the next day the eat was scarfing down as fast as her mouth would move, or the fact that it was going to take me an hour to clean up the mess. *SIGH* I guess we will just HAVE to make it again 😉
  • Chuck Roast (I used a 4 pound roast any size will work)
  • Hidden Valley ranch dressing
  • McCormick Au Jus mix
  • 1 stick of butter (I used margarine)
  • 5 pepperoncini peppers
  1. Add Chuck Roast to the crock pot
  2. Sprinkle Hidden Valley ranch dressing on top of the roast
  3. Sprinkle McCormick Au Jus mix on top of the ranch
  4. Put a stick of butter on top of the au jus
  5. Put about 5 pepperoncini peppers on top. (Find in the pickle section of the store)
  6. Do NOT add water.
  7. Cook in crock pot on low for about 8 hours. (Mine was done in 6 on low)
Take Note: You can discard the pepperoncini peppers when the roast is done if you would like. My husband ate them on his sandwich and loved them. 
*The pepperoncini peppers really do send this dish over the top so don’t skip them*
I forgot to add the peppers before I took the picture

Kuuk Digital Kitchen Meat Thermometer #KuukDigitalKitchenMeatThermometer


I recently had the chance to try out the Kuuk Digital Kitchen Meat Thermometer and I have to tell you I love it. I love the fact that this meat thermometer can be folded down so that it can be easily stored with no issues. This is so important to me because my last digital thermometer was broken in a drawer because it could not be stored easily. My fault of course but if I could have folded it down this wouldn’t have happened.

The most important thing to love about the Kuuk Digital Kitchen Meat Thermometer is the fact that it works perfect and just the way you would expect it too. It keeps accurate temperature and leaves the guessing game out of if your meat is done or not! This is such a huge thing for me because in the past my chicken would be overcooked because I was so fearful of making my family sick with undercooked meat. Now I have no worries!

The Kuuk Digital Kitchen Meat Thermometer takes the guessing game away and proves to work each time I need it too! We all love it and use it all the time. My husband even likes to use it when he is grilling meat!

Perfect for personal or commercial use

This digital thermometer, with probe included, works just as well for home or for professional use. It measures quickly and with a high degree of accuracy, ensuring that your meat is cooked safely and to just the right temperature. What’s more, the included battery will last over 4,000 hours so you’ll never need a replacement.

Lightning-quick read time

Don’t wait any longer than 4 seconds to know the temperature of your roast, ham, turkey or steak. The Kuuk digital thermometer is one of the fastest measuring thermometers on the market, so you don’t have to waste time waiting for a temperature reading and can get on with enjoying your meal.

High degree of accuracy

The Kuuk digital meat thermometer measures with accuracy of within ±0.9°F for all typical cooking temperatures between -58ºF and +572ºF. You can also easily switch between ºC and ºF. So whether you’re cooking up a roast or preparing a Christmas turkey, you’ll be able to safely measure the temperature of your dish and cook it perfectly to the desire amount!

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

PBfit Review #PBfit


Check Out Our YouTube Review For PBfit

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Cashew Chicken -Restaurant Quality

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I made cashew chicken a few weeks ago that required a hoisin sauce. By the time I was done making it I was ready to tear the recipe apart and make changes. I wanted to give cashew chicken a try again, but I was gun shy about using that same recipe even with the changes I thought would make it even better.

I found this recipe on and decided to give it a try. I was a little taken aback by the first ingredient… ketchup? I thought that sounded odd and I was fearful I was going to have another recipe like the last one.

2015-07-10 19.35.43

I was way off bases about the potential of this new recipe. This recipe is perfect! It’s exactly everything you could want in cashew chicken. It’s absolutely restaurant quality. It honestly couldn’t be better in my opinion. I didn’t change a thing in this recipe. I thought it was perfect in every sinlge way!

2015-07-10 19.37.47


  • 1⁄2 cup ketchup
  • 4 teaspoons soy sauce
  • 1⁄2 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons sugar
  • 1 1⁄2 teaspoons sesame oil
  • 1⁄4 teaspoon cayenne pepper
  • 1⁄2 cup chicken broth
  • 2 tablespoons cornstarch
  • 1⁄2 teaspoon sugar
  • 1⁄4 teaspoon salt
  • 3 whole chicken breasts, cut into bite size pieces
  • 1⁄4 cup cooking oil
  • 2 tablespoons fresh gingerroot, minced
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 2 carrots, sliced thinly
  • 1 green bell pepper, chopped
  • 2 cups snow peas
  • 1 1⁄2 cups cashews
  • 2 cups cooked white rice


  1. Combine ketchup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth in a medium sized bowl. Mix well and then set it aside.
  2. In an additional bowl, combine cornstarch, sugar, and salt. To the bowl toss in
  3. Toss the chicken with cornstarch mixture. I like using a zip bag for this.
  4. Heat a frying pan to a high heat and add cooking oil.
  5. When oil is hot add chicken.
  6. Add gingeroot, garlic and onion.
  7. Stir fry mixture until chicken is cooked through and opaque.
  8. Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
  9. Continue to stir fry until tender crisp.
  10. Add ketchup and the soy sauce mixture to chicken and vegetables and cook until it comes to a boil.
  11. Add the cashews and serve immediately over a bed of white rice.

Original Recipe Source

Menu Plan Monday July 27- August 2, 2015 #MenuPlanMonday


Happy Monday everyone!! I hope you all had a nice weekend! It was so hot outside (around 100 here) way too hot to be outside doing anything. We didn’t even feel like going out if we had too. I hit up a few stores but that was about it.

I cooked the entire weekend which only made the house hot! Ugh! I feel like I should boycott the kitchen until fall rolls around. Texas, Heat, and Summer… nothing good about that combo! 

I hope you are all doing well and you made some amazing meals! Here is our menu plan for the week! What’s on your menu?

Menu Plan Main Course Vegetables Side Dish
Monday   Fajita Chicken Salad
Tuesday  Homemade Egg Rolls  Pan Fried Cabbage
Wednesday  Parmesan Chicken and Bacon  Side Salad
Thursday  Spinach and Mushroom Smothered Chicken  Side Salad
Friday  Chicken Florentine  Asparagus
Saturday  Chicken Lettuce Wrap Salad
Sunday  Jalapeno Popper Chicken  Broccoli
 For More Menu Planning Ideas Visit or Check Out Our Previous Menu Plans.

Pickle Brine Chicken

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I recently heard that some restaurants brine their chicken in left over pickle brine/juice as a way of making their chicken tender. On a whim I decided to give it a try. I didn’t measure anything out I approximately put a ¾ cup of pickle juice, ¼ cup Italian salad dressing, and a good squirt or two of liquid smoke in a zip bag. Then I put frozen boneless chicken breast in the bag and let it defrost in the refrigerator. It took about 24 hours to complete defrost the chicken plus another 24 hours to marinate. I would suggest only 24 hours or less of marinating for defrosted chicken.

After 48 hours I took the chicken out and grilled it on a grill pan to 165 degrees. I ended up removing the chicken from the pan once it was cooked and covering it with foil and let it rest for 15 minutes. In the meantime I grilled up two sliced onions in the same pan I cooked the chicken. Once the onions were a good caramelized color I added the chicken back to the pan and let it warm up a little more.

I served the Pickle Brine Chicken a bed of brown rice and grilled onions then added a side salad to the plate. It was delicious, super healthy, low in fat and low in calories and inexpensive! 

It’s a quick and easy dinner that can be made ahead of time. It’s not overly expensive and the results are fantastic. If you leave the chicken in the brine for more than 12 hours defrosted you may find the chicken to be a bit salty. It’s going to be up to personal taste. In the future I will probably not marinate over 12 additional hours plus defrosting time because of the saltiness.

We all loved this recipe! Your chicken will not taste like pickles instead it comes out tender and moist. Now I completely understand why people will brine poultry! I have now made this chicken three times and each time I get a world of compliments.

I don’t have exact measurements but in the case of a marinade I don’t think exact is that big of a deal! Enjoy!

*CLOSED* Red Gold Tomatoes Giveaway ‪#‎grillitnow‬ ‪#‎redgoldrecipes‬ WINNER: Sandy N.


Red Gold is my favorite tomato products on the market. I love them because not only are you getting a great price when you buy Red Gold but you are getting a high quality product too!! High quality for a fair price? You can’t beat that!!

If you are like me, and consider yourself a novice chef, you love to try new things that come alive once you put a little love and quality ingredients in it. Grilling with Red Gold tomatoes, which are grown on family farms, is a great way to make your grilled dishes burst with fresh flavors.

Recently I had a chance to try out an array of Red Gold products! Some I had never tried before like their pull top cans (which I love by the way). I can’t say that there are many Red Gold products that I haven’t tried because they are the brand I prefer when it comes to my canned tomato products. I do love when they come out with anything new!

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Recently Red Gold teamed up with Huy Fong for a Sriracha Ketchup. Wow this is honestly the best ketchup I have ever had. You first get this amazing garlic flavor then suddenly the heat sneaks in! It just hit the store shelves so be on the look out! If you are a ketchup fan and a Sriracha fan you have to try it out. It’s delicious! Spicy and garlicy are a fantastic combination, but then mix in Red Gold tomatoes and fantastic goes to winning!!

For a third year, Red Gold is hosting its popular Red Gold Summer Grillin’ Party that runs June 24th – July 22nd on its Facebook page. Red Gold will give away a Large Big Green Egg each week, as well as 1,000 insulated tote bags. Visit Red Gold for more information


Enter to Win a Red Gold Grillin’ Prize Pack

  • Red Gold Was Kind Enough to Offer One of Our Readers an insulated tote bag containing:
  • 14.5 oz. can of Red Gold diced tomatoes
  • 14.5 oz. can of whole tomatoes
  • 10 oz. can of Red Gold diced with chilies
  • Red Gold’s new Sriracha Ketchup,
  • Coupon from Laura’s Lean Beef
  • Grilling recipes such as Roasted Halibut with Greek Relish or Chimichurri Sauce for grilled meats.

Enter Now!

a Rafflecopter giveaway


  • 2  (14.5 ounce) cans of RED GOLD® PETITE DICED TOMATOES, drained
  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1⁄2 tablespoon kosher salt
  • 10 fresh basil leaves, chopped
  • 10 ounces Kalamata olives, sliced 1/4 inch
  • 1 small red onion, diced
  • 3 ounces feta cheese, dry
  • 2 tablespoons red wine vinegar
  • 2 tablespoons canola oil, or salad oil of choice
  • 2 pounds fresh halibut filets
  • Kosher salt and freshly ground black pepper to taste


  1. Blend all ingredients, except the halibut, together and refrigerate for a few hours
  2. Pre-heat grill to 400 degrees with indirect heat.
  3. Season halibut filets lightly with salt and black pepper.
  4. Place seasoned halibut on grill and roast for 8-10 minutes or until the fish just begins to flake.
  5. When fish is almost done, place a small amount of the tomato relish on top of the fish and allow to warm through.
  6. Remove fish from heat and place it on a small pile of the tomato relish allowing the heat of the fish to warm the tomato relish through.  Serve warm.

*As required by the Federal Trade Commission: The information above and gift have been provided by Red Gold to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*

Planner with Calendar (May 2015 to April 2014) #Planner


Check Out Our YouTube Review For The Toosl4Wisdom Day Planner

For more information visit

*As required by the Federal Trade Commission: The information above and gift have been provided by Tomoson and their affiliates to Colie’s Kitchen at no cost to Colie’s Kitchen. All that was asked of Colie’s Kitchen was to review the product, and give our honest opinion. Full Disclosure Policy*