Spinach and Parmesan Grilled Cheese

Can we talk about something real quick? Even though I’m not this person’s #1 fan, I figured it would be best to not reveal their identity or instagram name, but let’s take a quick lookie here.


Instagram.. let me show you what I see on mine daily. Now, I do realize you can control who you “follow” and what not, but technically challenged people like me do not know how to do these special, magical things like “unfollow” someone on instagram. So until then I look at this ridiculousness.


Someone please call the hashtag police!!! I mean… he really captures everything in there from global warming to whatever a “donner pass” is. Maybe I’m just an 18 year old girl who doesn’t belong in this weird social media controlled generation. Then again, I’m a blogger, so this generation fits me like a glove at the same time.

Spinach and Parmesan Grilled Cheese | Beautiful Disasters


Spinach and Parmesan Grilled Cheese | Beautiful Disasters

I can not exactly say that I truly understand the whole hashtag phenomenon. Those of you who are not familiar on what a “hashtag” is, it is when someone says things like #chocolate #cake and a popular one that I absolutely despise is #FatGirlProblems. People add these “hashtags” when they [usually] have something to do with their picture or comment they posted. #FatGirlProblems makes me really want to hit people.

Spinach and Parmesan Grilled Cheese | Beautiful Disasters


Spinach and Parmesan Grilled Cheese | Beautiful Disasters

The skinniest high school girls will like post a picture of their “Skinny Pop” popcorn and be like, “Wow, ate a whole handful…20 calories :( #FatGirlProblems”. And then I’m just sitting here, licking my spoon, halfway through eating a jar of Trader Joe’s cookie butter. We need to end this madness now.

Spinach and Parmesan Grilled Cheese | Beautiful Disasters

All that is left, is that we need to hatch a great scheme to end the hashtag dilemma of 2013. Who’s in?

Spinach and Parmesan Grilled Cheese | Beautiful Disasters

Anyways, I whipped myself up a nice little grilled cheese the other day. I realize mine looks like it is on crackers. I assure you, it is on real bread. It’s on one of those bread thin things. I actually really like the taste of them, but for this sandwich, I would probably recommend that you use normal, thicker sandwich bread because that usually makes a better and studier grilled cheese. I loved this, it was gone in approximately .8 seconds!!

Spinach and Parmesan Grilled Cheese

(serves 1)

about 3-4 Tablespoons oil/butter, for spreading on bread and oiling pan

2 slices sandwich bread

about 1/3 cup grated parmesan cheese

medium handful of spinach leaves

1/2 slice of american cheese (Optional, but I thought it added a nice touch, giving more flavors than the rich white cheese)

  1. Heat a small pan on the stove over medium heat with a little bit of oil or butter, about 1 Tablespoon. Spread about 1/2 Tablespoon of butter or oil on one side of the two pieces of bread. 
  2. Place one piece of bread on heated pan, greased side down, and turn the heat down to medium-low. Sprinkle most of the parmesan cheese on top of the bread that is facing up (un-greased side), and then place spinach leaves on top of parmesan cheese, on top of spinach leaves, place the remaining parmesan cheese and pieces of american cheese (if using). Finally, place the second piece of bread on top of fillings, with the greased side facing up and the ungreased side touching the sandwich fillings.
  3. Once cheese has started to melt after about 2 minutes, Flip the sandwich, careful to keep all the fillings in place and cook for an additional 1-2 minutes or until cheese is melted and both sides are browned to desired level. Remove from pan, place on plate, and enjoy!



Random Fact of the Day: Smokers eat more sugar than non-smokers do.

Two Cheese Red Pepper Quesadillas

Quesadillas have been a long time love of mine. When I was little, it seemed like the most logical choice to order quesadillas every time I saw them on the menu considering my name is Casey. Casey, quesadilla, they’re basically the same.


I have somewhat recently begun a vegetarian, plant-based and cookie dough based diet, so I have been trying to come up with new meal plans to fit my new lifestyle. The whole decision to try the vegetarian life is kind of a long story that I’ll save for another time. For now, let’s just stick to quesadillas.


Anyways, quesadillas are not only a great vegetarian option, but they are great for those of us who participate in the whole no meat on Fridays during Lent thing.


I have made BBQ chicken quesadillas that I’ve posted the recipe for on here before (delicious, by the way) but I do think that this is my new favorite quesadilla flavor combination. I don’t know what it is about this one, but it is just SO good.


The combination kind of just came out of a moment where I was starving and threw what we had in the fridge in a tortilla and called it dinner. Turned out to be a dinner I have made 3 times since, so I figured I would share the tasty goodness with you all.


And if the green tortillas freak you out, by all means, use a regular tortilla. I won’t tell the tortilla police. I, however, love them because whenever I eat something green it makes me feel like I earned a gold star in the health department.


Two Cheese Red Pepper Quesadillas

(Serves one, easy to multiply for more)

1/2 Tablespoon butter, margarine, or oil

1 tortilla

2-3** Tablespoons grated Parmesan cheese (yes, parmesan in a quesadilla)

1** Tablespoon cut up American cheese

1/4 of a red bell pepper, sliced into small strips

1 Tablespoon salsa

**I do not like my quesadillas super cheesy, so this may not be enough cheese for some people. Feel free to up the amounts of cheese, most people would probably like a little more.

  1.  Place a skillet over medium-high heat and melt butter. Once pan is greased, place a tortilla in the pan and flip every minute or so with the pan on medium high.
  2. Once bubbles start to form on the tortilla, sprinkle the cheeses on the tortilla, then the sliced peppers, then the salsa. Turn the heat down to low and place a lid on top of the pan to allow cheeses to melt completely for about 1-2 minutes or until completely melted. Fold tortilla once cheese is melted, let sit about 30 more seconds on low heat. Then enjoy! 

Random Fact of the Day: Each king in a deck of playing cards represents a great king from history. Spades – King David; Clubs – Alexander the Great; Hearts – Charlemagne; and Diamonds – Julius Caesar.

Popeye’s Pasta

I’ve realized it has been quite a while since I shared a non-dessert recipe! I’m not sure if I even want to know what you guys think of my eating habits. I swear I’m not addicted to sugar and butter! (at least that I know of)



So to give you a break from all the sweets, I’m sharing with you all one of my absolute favorite pasta dinner dishes. I have used many different types of noodles for this. Penne, fusilli, farfelle, are all great, basically whatever floats your boat.


One of my favorite combinations in savory dishes is parmesan cheese, spinach, and bacon and this pasta dish combines all of those!



This is one of those easy and quick to prepare dinners that really satisfies and is comforting and warming in this winter season. So when you want to take a break from all the cookies and cupcakes, fix up yourself a nice dish of popeye’s pasta.


Wondering why it’s called Popeye‘s Pasta? Click here! :)

Popeye’s Pasta

1 box pasta

1/4 cup unsalted butte or margarine

2/3 cup grated parmesan cheese

1 (9 oz.) bag of spinach

1/4 cup bacon bits

  1. Prepare pasta as directed on box, drain, place pasta back into large pot. Add butter (or margarine), cheese, spinach, and bacon bits to pasta. Mix and stir over the lowest heat until cheese is melted, spinach is wilted, and everything is thoroughly combined. Serve and enjoy!

Random Fact of the Day: There are 92 known cases of nuclear bombs lost at sea.

BBQ Chicken Quesadillas

Remember that BBQ chicken grilled cheese sandwich that I made before? I pretty much wanted to marry that baby. It was a miraculous creation, if I do say so myself.

Anyhow, I made almost the same thing except quesadilla style! I LOVE quesadillas, just about as much as I love grilled cheese. If you think about it, I guess quesadillas are pretty much the tortilla version of a grilled cheese. Enough of this thinking nonsense, though!

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Let’s make quesadillas! Super, super easy! I love making quesadillas and this was super simple, pretty much the same steps to make the bbq grilled cheese sandwich, except with a tortilla.

Oh, and did you see that up there!?! A slideshow! I’m feeling pretty fancy and techie right now :D Those pictures basically show you the steps to making these quesadillas, but as usual, I will give you all the directions below!

BBQ Chicken Quesadillas

(for one quesadilla, makes 3 small triangles-serves one!)

1/4 cup caramelized onions

1/2 cup chicken, cooked

1/4 cup BBQ sauce, separate

2 Tablespoons parmesan cheese, grated

1/2 cup mozzarella cheese, grated

2 Tablespoons bacon bits (optional)

butter or oil


  1. In a small bowl, combine caramelized onions, cooked chicken, and 2 Tablespoons of BBQ sauce until thoroughly mixed and combined. Set aside.
  2. Heat pan with about a tablespoon of oil over medium-high heat. When hot and butter is melted, place tortilla in pan. Flip tortilla every 30-45 seconds, until large bubbles start to form.
  3. Turn down the heat to low. Spread remaining BBQ sauce on tortilla in thin layer across entire tortilla. Sprinkle parmesan cheese over BBQ sauce. Drop caramelized onions and chicken on ONE HALF of the tortilla (this is important that you just put this on one half, or else you will have chicken and onions everywhere). Sprinkle mozzarella cheese and bacon bits (if using) over entire tortilla.
  4. With the heat on as low as possible, place a lid over on top for about 1 1/2 – 2 minutes, or until mozzarella is melty.
  5. Fold the tortilla, flipping the side that doesn’t have chicken on it over the side that does have the chicken and onions on it. Place on a plate, cut into triangles, and ENJOY! :D
  • this recipe is super flexible, use your own judgement on the amounts of stuff you like on here. I’m not a huge BBQ sauce person so I like to go light on mine-do as YOU like!
  • this would be super awesome with black beans, too! (for some reason I feel like baked beans could be kind of good on here, too weird??)
Random Fact of the Day: With the invention of the light bulb, Americans averaged 1.5 hours less sleep per night.

Cheesy Chicken Tortilla Bake

OMG scariest thing ever just happened to me the other night.

I was face to face with a big ‘ol fly in the shower. Me and bugs don’t mix. I have clearly illustrated this before and you can see it here, if you have not seen it before. I’ve also talked about it here

Anyways, for some reason this is not the first time that this situation, where a fly is in the shower with me, has happened. I don’t know why. Maybe flys are weirdly attracted to me. EWWY!

For some reason, when I spotted Mr. Fly in the shower, I thought it would be a good idea to splash water at him. Because flys aren’t waterproof right?! WRONG.

Mr. Fly went bizerk. He zoomed here, there, and just about everywhere! This is the main reason why I can handle ants. Ants don’t have wings. Lady bugs, flies, and those occasional flying spider this…those are just plain UN-fair!

When I got out of the shower, Mr. Fly magically disappeared and has not been seen since. This is a little freaky for me, but hey he’s out of sight and some-what out of mind.

Oh, and I also made these delicious cheesy, chicken tortilla bake thing-a-ma-jigs. They’re awesome. These chicken tortilla guys are like a mix of an enchilada, burrito, taco-ish type thing. They were perfect with some spanish rice I cooked up, but I’ll be sharing that with you later! ;)

Cheesy Chicken Tortilla Bake

NOTE: This recipe may be prepared ahead of time. I made mine earlier in the day, and just covered it with foil and then a few hours later when I was ready to bake it, I baked it for 30 minutes in a 375 degree F oven, covered and then I took the foil off and finished it for 10 more minutes, uncovered. This may be refrigerated up to 24 hours ahead of time or you may freeze it for up to 1 month. If you freeze it, be sure to let thaw overnight in the fridge and then bake the same as you would for the refrigerated version as stated previously.

3 boneless skinless chicken breasts, cooked and cut into bite-size pieces

1/2 cup salsa

3 cups milk (I used skim)

1/2 cup flour (I used whole wheat)

1/2 cup sour cream (or mayonnaise)

1 1/2 cups shredded Mexican-Blend Cheese

about 3 Tablespoons parsley flakes

about 10 tortilla

  1. Preheat oven to 375 degrees F. Spray baking dishes with cooking spray or grease with oil. I used a 13 x 9 inch dish and an 8 x 8 inch dish.
  2. In a large heavy saucepan, whisk sour cream and flour. Gradually whisk in milk. Bring to a boil while stirring constantly. Continue cooking and stirring until mixture thickens up into a nice sauce consistency. Add about 1 cup shredded cheese-stir and cook until melted. Take sauce off heat and set 1 cup of sauce aside.
  3. Mix in chicken, salsa, and parsley into the sauce in saucepan. Spoon about 1/2 cup of chicken-sauce mixture onto each tortilla and roll up (I like to roll mine similar to how this guy rolls his in this video, minus the foil). Place rolls, seams-side down into prepared baking dishes. Top each roll with sauce that was set aside earlier (I had to mix my sauce around with a spoon because the top has started to set) and top with remaining cheese.
  4. Bake in preheated oven for 25 minutes or until cheese is melted and rolls are heated through.