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Moms On The Spot

Bottom Dollar Food Halloween Frugal Chef

Bottom Dollar Food

Halloween Frugal Chef


Oh Halloween!  It's such a fun fun time for kids' - both young and old!

The days of Halloween in my house is soooo much different than it was as a single chic in Chicago now that we are all domesticated.  Same for you right? haha

Anyway, this past week I got the opportunity to get out and have some fun again with Bottom Dollar Food and their fun Frugal Chef event.  I enjoyed Thanksgiving & Cinco do Mayo fun in the past year-and now this time they have rocked the Halloween theme!

It was a blast to cook with my friends, @JulieMPron & @QponCutie!


- Contest ends November 1, 2012.  Comment with 'What is your favorite Halloween treat?'

Bottom Dollar Food Cinco Chef Challenge!

Bottom Dollar Food
Cinco Chef Challenge!


Yeah!!  Another Moms On The Spot segment!  Wahoo!

I'm such a big fan of Bottom Dollar Food Stores.  They capture the essense of FUN!

A couple weeks back I got to participate in another fun event with them this time rocking the Sombrero in the kitchen ramping up to Cinco de Mayo!

Are you having a party?  You gotta make these recipes!! They are soooo tasty!


Recipes for Event by Chef Dan D’Angelo

 Taco Sliders

  • 1 1/12 pounds ground beef, turkey, lamb, or pork
  • 1 1/2 pks of taco mix
  • 2/3 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley and cilantro 
  • 2 small garlic cloves, crushed with a garlic press
  • 6 ounces Cheddar, Pepper Jack, cut into 1/2-inch cubes any kind of cheese 
  • 8-10 (2-inch; a.k.a. party size or dinner) soft rolls, such as potato 


  • lettuce, sliced tomatoes, Salsa con queso, sliced raw onion and/or sautéed golden brown onions, salsa, pickled jalapenos, refried beans, and  avocado, sour cream


Gently combine meat, taco mix, cheese, parsley mix, garlic, 1 teaspoon salt and 1/2 teaspoon pepper with your hands. (Do not over mix).

Form 3oz of meat mixture into about 8-10 meatballs. Push a cheese cube into center of each ball and encase meat around cheese, then slightly flatten each ball to a 2-inch diameter.

Broiler directions:
Preheat broiler. Put half of sliders on an oiled rack of a broiler pan and broil, turning over once, until just cooked through (no longer pink), 4 to 8 minutes total. Repeat with remaining sliders.

Grill directions:
For easy entertaining, go with a gas grill. Preheat all burners on high, covered, 10 minutes, and then adjust heat to medium-high. Grill sliders, in batches if necessary, turning once, until just cooked through, 4 to 8 minutes total.

On top on the stove in a skillet also can be done.


Chicken and Refried Bean Quesadillas


  • 3 1/2 cups shredded cooked chicken  (or left over cooked chicken)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion, halved lengthwise and thinly sliced crosswise
  • 2 tablespoons vegetable oil
  • 2 large garlic cloves, thinly sliced
  • 5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
  • 8 (7-inch) flour tortillas
  • 1 can Refried Beans
  • Special equipment: a well-seasoned ridged grill pan
  • Accompaniments: sour cream; salsa; fresh cilantro sprigs
  • Garnish: lime wedges


Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10- to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla and the refried beans on the other. Then, fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner. Or you can stack two tortillas spread on one half and top with another tortilla. Cut in wedges and serve.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch. Transfer with a spatula to cutting board and cut in half.

Motherhood The Musical Review

Motherhood The Musical
Moms On The Spot

Motherhood the Musical is an absolute MUST SEE for any old mom, new mom, mom to be or even anyone who has a mom! ha

Moms On The Spot got to hit up the new musical moms are talking about at the Society Hill Playhouse! 

The show is outstanding!  With a star studded cast I was so surpised by the performance.  In a good way!  

They were awesome.  Both onstage and afterwards during our interviews.

I was a theatre major in college-so you know I have a heart for live shows.  There really is no better way to relax than taking in an outstanding performance.  Really!

There are so many laugh out loud moments in this production that I can't even begin to tell you all of them.  

The writer is DEFINITELY a REAL MOM.  (Just like us here at Real Mom Media.... =)

The show is running until February but get in there now to see for yourself!

My mom is coming into town and I'm totally going to take her to see it one night.  She'll love it!

Be sure to see the show..and if you play a GNO around it-let Tara & I know all about it!  We'd love to join ya! lol

Bottom Dollar Food Chef Challenge!

Bottom Dollar Food Chef Challenge!

What a super fun time we had with Bottom Dollar Food at the Culinary Institute downtown!

From my already loved experience with them-I knew this was going to be a total blast!

We learned how to make really tasty treats made from leftover holiday dinners.  Yes, Thanksgiving is just days away-but you can do this for any holiday with turkey!  Heck.  In my house, you don't need a holiday to tear down some turkey. lol

Anway, we made Turkey Empanadas (My FAVE) and Turkey Reuben sandwiches.

Check out the video and see some of the other awesome bloggers in the Philadelphia area challenge our cooking ability with Bottom Dollar Food!

And also be sure to check out our shopping trip to Bottom Dollar Food!