Category Archives: dinner recipes

Simple and tasty dinner recipes for any night of the week.

Cowboy Tater Tot Casserole Recipe

There’s nothing like a quick, budget-friendly, and delicious dinner to sooth the soul this winter.  Full on flavor (and some New Year’s guilt–but well worth it!), this delicious tater tot casserole is sure to please kids and adults alike.


This cheesy, hearty, yummy dinner is made even better with good-quality chili.  You can use homemade chili if you have some on hand, but canned works as well…just make sure you use the best-tasting and best-quality chili you can find, as chili is the main flavor in this dish.


This Cowboy Tater Tot Casserole is so great for big family dinners and parties.  It can serve up to 8-10 people easily, or even more if you serve this as a side dish.  It can work as a meat-friendly or meatless dish, depending on what chili recipe you use, and if you can’t find Ore-Ida crispy crowns at your local grocery store, any sized hash brown will work.


Cowboy Tater Tot Casserole Recipe

Cowboy Tater Tot Casserole


  • 2 cans chili (I used Amy’s Organic Chili Medium)
  • 4 tablespoons sour cream (plus more for serving, if desired)
  • 1 can whole kernel corn, drained
  • 1 can diced tomatoes and chilies, drained
  • 2 bags shredded Mozzarella cheese
  • 1 30-ounce bag Ore-Ida Crispy Crowns



  1. Let the tater tots defrost for about 1-2 hours at room temperature.  Once fully defrosted, preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking dish with nonstick spray. Layer half of the tater tots on the bottom of the baking dish in one even layer.  Set aside.cowboy-tater-tot-casserole-recipe1


  3. In a large bowl, combine the 2 cans of chili with the sour cream. Mix in drained corn and drained tomatoes and chilies. Gently fold in one cup cheese.
  4. Pour chili mixture on top of the tater tots.cowboy-tater-tot-casserole-recipe3
  5. Layer the other half of the tater tots on top of the chili.cowboy-tater-tot-casserole-recipe5


  6. Sprinkle with the remaining one cup of cheese and cover with foil.
  7. Bake, covered, for 30 minutes. Remove foil and bake another 10 to 15 minutes or until heated through.



What other tater tot recipes do you love?  Share your tater tot staples below!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 


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Summer Egg Rolls

Here’s a delicious and satisfying way to enjoy Chinese egg rolls without the guilt.

Summer Egg rolls with avacado and mango


Egg Roll wraps (7-8)

1 mango, sliced very thin

1 avocado, sliced very thin

1 cup chopped cilantro

Asian noodles, cooked, drained, and cooled (optional)

oil for frying

1.  Lay out all your ingredients in an assembly line.  Fill each egg roll wrap with noodles (if desired), cilantro, and 3-4 slices of mango and avocado.  Roll up tightly and dab the end with water to keep it together.  Set aside.  Repeat until completed.

2.  Heat the oil in a wok or skillet over medium heat for about 2 minutes.  Add the egg rolls 2 or three at a time, watching constantly because the wraps cook extremely fast and are easy to burn.  Flip once and cook on other side.  Remove and let drain.

3.  Sprinkle your rolls with salt and serve with spicy peanut sauce or just eat as is!

Thinly sliced ingredients

Ready for frying!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Soft Asian Summer Rolls with Dipping Sauce

Good Monday morning, everybody!

I hope all of you had a wonderful weekend.  I went to the Taste of Chicago with my mom on Saturday and it was a blast!  I love the Taste.  We go every year and it’s just so much fun to spend the day downtown and eat.

Anyway, one of the booths inspired me to do a little Asian cooking on Sunday…so here we have some delicious summer rolls that are just as easy to make as they are to eat…

Soft Asian Summer Rolls

For Dipping Sauce

1 tablespoon sugar

2 teaspoons warm water

¼ cup rice vinegar

1 teaspoon chili sauce (I used chili powder instead and it was fine)

1 tablespoon fresh lime juice

1 teaspoon soy sauce

1 tablespoon finely shredded carrot

1 scallion, thinly sliced

For the Rolls

6 medium shrimp, peeled and deveined (I am notorious for overcooking shrimp…so I used precooked cocktail shrimp and it was just fine.  If you don’t like shrimp, you can leave them out and make vegetarian rolls.)

2 oz rice noodles (these may be hard to find depending on where you live.  If you can’t find them, you can replace them with the oriental Ramen noodles)

6 rice paper rounds or egg roll wraps

12 basil leaves

12 large fresh mint leaves

½ cup shredded carrot

1.  To make dipping sauce, in a small bowl, dissolve the sugar in the warm water, then add the remaining sauce ingredients and stir until well combined.  Refrigerate until ready to use.  You can prepare the dipping sauce a day in advance.

2.  To make the rolls, cook the shrimp in boiling water for 2 minutes, and cut in half lengthwise; set aside.  If you’re using cocktail shrimp, simply remove the tail of 6-8 shrimps and set aside.  Cook the rice noodles/Ramen noodles according to the package directions.

3.  Line up the remaining ingredients on paper plates before beginning to make rolls.  Fill a large bowl or saucepan with very warm water that is not too hot to touch.  Place a rice paper round in the hot water and soak for 30 to 60 seconds, until it is pliable and the pattern on the round is barely visible.  Remove from the water and place on a clean work surface.  Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1 inch on each side.  Top with about ¼ cup of the cooked rice noodles.  Place 2 shrimps on top.  Top with a heaping tablespoon of the carrots, then 2 leaves of mint*.

4.  Bring the edge of the round over the filling, fold in the sides, and roll.  Place the finished roll under a damp cloth or paper towel.  Repeat with the remaining rice paper rounds and filling ingredients.  The rolls may be prepared several hours before serving and stored covered by a  damp paper towel in a airtight container in the refrigerator.

5.  When ready to serve, slice the rolls in half on the diagonal and serve, cut ends up, with the dipping sauce.

*If you can’t find rice wraps, you can use egg roll wraps.  They have them at major grocery stores in the produce section (strange, I know).  Follow the directions on the package to prepare the wraps and fill as you would the rice round.  The egg roll wraps will need to be cooked, however, so heat up some oil in a pan and place 2-3 rolls in the hot oil, about 1-2 minutes on each side (watch carefully because as the oil heats, the cooking time will decrease).  Remove and let rest on some paper towels.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Filed under dinner recipes