Welcome to my food blog! I am a home cook and I want to share my love of food with the world. I'll divulge my recipes and tasty restaurants I find. Feel free to comment, and to email me at nodessertpodcast@gmail.com to contribute recipes! Don' forget to come by weekly for new posts... I love having you visit me!







December 5, 2017

French Dip Sliders - Pinterest Pick #19

I absolutely LOVE a slider! I don't know what it is about little sandwiches but they are the best. I have been pinning different slider ideas left and right, and finally decided to try one. I started with the recipe for French Dip sliders because I had all the ingredients on hand except the Au Jus mix. I picked up that packet while out and about and then gave the recipe a whirl. They came out fantastic!!!I would recommend these for lunch, dinner, a snack, an appetizer, or a party!!! You can find the original pin HERE and the original recipe HERE. I only made half the recipe so I had 3 sliders for dinner and 3 sliders for lunch the next day. The great part of this dish is that they tasted as good the next day, even after being microwaved!

French Dip Sliders

Ingredients:
(very easy to double or quadruple this recipe)

  • 1/4 lb thinly sliced deli roast beef
  • 12 slices thinly sliced Provolone cheese
  • 1/2 cup French's onions (these are optional, omit if you don't like onions)
  • 6 slider rolls
  • softened butter (for greasing the pan)
  • 4 tbs butter
  • 1 package McCormick's Au Jus gravy mix
  • 1 tsp Worcestershire sauce
  • 1 tsp sesame seeds
  • salt & pepper
  • garlic powder
  • onion powder


Directions:
Preheat oven to 350. Grease baking dish with butter.
If your slider rolls are not sliced, slice buns in half and lay bottom buns on bottom of greased pan. Top bottoms with 6 slices of cheese, then the meat, then the French's onions, then the remaining cheese. Cover with top buns. Melt butter in microwave for about 30 seconds. Stir in Worcestershire, sesame seeds, 1 tsp of the au jus mix, salt, pepper, dash of garlic powder, and dash of onion powder.  Brush slider tops with buttery topping. If there are leftovers, just dump it in after you make the rest of the au jus. Don't be concerned if buns look soggy, believe me, they'll crisp right up in the oven. Bake for 15-20 minutes. While sliders are baking, prepare rest of au jus mix as package directs, adding any leftover butter topping you might have at the end. Serve sliders with au jus for dipping.
Enjoy!


August 29, 2017

Philly Cheesesteak Sloppy Joes - Pinterest Pick #17

I found a new recipe on Pinterest! I like experimenting with Sloppy Joe flavors as you may remember from my Mexican Sloppy Joes (find that recipe HERE). I saw one on Pinterest this week for a Philly Cheesesteak version and thought it would be a great addition to my recipe collection. You can find the original pin HERE and the original recipe HERE. There's not much I would change about this recipe the only thing I did different was saute my onions in with the meat, then add the butter. It came out great!  

Philly Cheesesteak Sloppy Joes

Ingredients:

  • 4 brioche hamburger buns (or whatever kind of buns you like)
  • 1 lb ground beef
  • 1 onion, diced (I used a red onion, any onion you like would work)
  • 1 bell pepper, diced (the original recipe called for green, which is traditional, but I had an orange one on hand, so that's what I used)
  • 4 oz button mushrooms, sliced (NOTE: my hubby doesn't care for bell peppers OR mushrooms, so I sauteed them separately in a little olive oil & garlic salt, then my mixed my portion of meat in later - if you don't mind them in your recipe, add them in with the beef & onions, & if you don't like them, leave them out entirely!)
  • 2 tbs ketchup
  • 1 tbs Worcestershire
  • salt & pepper (I used Lawry's garlic salt & fresh ground pepper for an extra kick)
  • 1 tbs cornstarch
  • 1 cup beef broth
  • 4 slices provolone cheese, diced



Directions:
Brown ground beef & onions. (TIP: I like to really sear mine on each side to develop a flavorful crust before I break it up.) Add butter after meat is browned, & stir until butter is melted in.  Add ketchup & Worcestershire & stir until beef is coated. Mix cornstarch & beef broth well, pour into meat & bring to a boil, constantly stirring. Reduce heat & let simmer 5 minutes. Shut off heat & stir in provolone. Season with salt & pepper. Serve on brioche buns. Serve with your favorite side, we used tater tots. Enjoy!

July 18, 2017

Simply Sides 22 - Potato Gratin

Creamy, cheesy potatoes? Yes please.  Potatoes with cheese is one of the great comfort combinations of our time.  And this simple side dish will satisfy that comfort food craving.  Serve with any protein and veggie.  It'll be the highlight of your meal!

Potato Gratin

Ingredients:

  • 4 large potatoes, thinly sliced (I used a mandolin)
  • 1 onion, thinly sliced
  • 1 stick butter, sliced
  • 1/2 cup heavy cream
  • 4 oz grated sharp cheddar
  • 4 oz grated gruyer
  • salt & pepper


Directions:
Preheat oven to 350.
Grease an 8x8 baking dish with butter or cooking spray.  Place a thin layer of potatoes on the bottom.  Add a few onion slices.  Sprinkle with salt and pepper.  Dot a few butter slices on top.  Sprinkle a bit of cheddar and gruyer.  Repeat two to three more times. Drizzle heavy cream over top of dish.  Bake for 1 hour.
Enjoy!


July 10, 2017

We Made Room For Dessert 28 - Cherry Danishes

I enjoy a good danish.  More than enjoy it really.  Especially when someone else makes them! But these little cherry danishes are super easy to make, and I like to make them for holiday breakfasts. They are also a super easy dessert.

Cherry Danishes

Ingredients:

  • 1 roll of crescent rolls
  • 4 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1/2 can cherry pie filling (you could use any pie filling you like!)
  • 1/3 cup powdered sugar
  • 2 tsp milk


Directions:
Preheat oven to 375.
Keep crescent rolls in log shape from the can. Slice into 10 pieces.  Place on baking sheet and lightly flatten with an edge to hold in the filling.  Mix together cream cheese, sugar, and vanilla.  Divide cream cheese mixture evenly between all 10 pieces and spoon on.  Top each crescent piece with cherry pie filling.  Bake as package directs (I do think I cooked mine an extra couple minutes).  Mix together powdered sugar and milk.  Drizzle over each pastry.
Enjoy!




June 28, 2017

Simply Sides 23 - Cheesy Roasted Tomatoes

I have noticed a trend that side dishes with cheese attract me the most...  This recipe will be no different!  I was scrolling through Pinterest and I saw a recipe for roasted Parmesan tomatoes.  I though to myself, I don't have fresh parm, but what if I use my shredded provolone and mozarella blend?  And instead of fresh herbs, which I also didn't have, use garlic salt and fresh cracked pepper to season them?  Do you know what the result was??? DELICIOUS!  They tasted just like crustless pizza.  Seriously, I would not lie to you.  This is a great recipe if you are eating low carb.  It's a great recipe for a fairly healthy snack or side dish.  It's a great recipe if you are looking for something super simple to make.  Frankly, it's just a great recipe in general!  It really satisfied a pizza craving I was having, without all the extra crust calories. Make this, you won't be disappointed!

Cheesy Roasted Tomatoes

Ingredients:

  • 3 tomatoes on the vine, slice into 4 slices each (total of 12)
  • 4 oz shredded cheese (I used a mozzarella/provolone blend - highly recommend)
  • olive oil (about 1 tbs)
  • garlic salt (I use Lawry's)
  • fresh cracked black pepper


Directions:
Preheat oven to 400.
Place tomato slices on foil lined baking sheet.  Sprinkle lightly with garlic salt and pepper.  Bake for 10 minutes. Then, drizzle lightly with olive oil. Top with cheese. Bake another 10 minutes til cheese is browned and bubbly. 
Enjoy!


June 19, 2017

Restaurant Style Sweet and Sour Chicken - Home Cooked Recipe #79

When I was a kid, the only thing I would order from Chinese restaurants was sweet and sour chicken.  As I grew up, I branched out to ordering many other dishes, but I will always have a special place in my heart for that dish.  Recently I was trying to find a recipe online for restaurant style sweet and sour chicken.  I found one that comes pretty close, and the sauce tasted JUST like a restaurant version. THIS is the sauce I used.  

Sweet and Sour Chicken

Ingredients:
<SAUCE>

  • ¼ cup corn starch
  • ¼ cup water
  • 6 ounces pineapple juice
  • 6 ounces water
  • ½ cup brown sugar, packed
  • ½ cup granulated sugar
  • ¾ cups apple cider vinegar
  • ½ cup ketchup
  • 1 tablespoon soy sauce

<CHICKEN>

  • 1 lb boneless, skinless chicken breast, diced
  • 2 cups flour
  • 1 tsp baking powder
  • 2 tbs oil
  • 2 tbs cornstarch
  • salt and pepper
  • 1 egg 
  • 1 1/2 cups water


Directions:
Combine flour, baking soda, oil, 2 tbs cornstarch, salt, pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Deep fry for 10-12 minutes in oil at 350 until golden brown and cooked through. Drain well on paper towels once chicken is cooked through.
Meanwhile, combine 1/4 cup cornstarch and 1/4 cup water and set aside.  Combine pineapple juice, water, brown sugar, regular sugar, vinegar, ketchup, and soy sauce in a sauce pot and cook over medium high til mixture comes to a boil. Cook for an additional minute, then add cornstarch/water mixture and remove from heat.
Coat chicken in sauce.  Serve over white rice. NOTE: I also sauteed some bell pepper, pineapple chunks, and onion; just like a restaurant would.
Enjoy!

June 5, 2017

Greek Hash - Home Cooked Recipe #78

I may have mentioned previously that I love Greek food, but in case you missed it, I REALLY love Greek food! I came up with this dish that I call Greek Hash. It is inspired by a dish at my favorite Greek restaurant in Tarpon Springs, FL called Greek chow mein, but with my own twists that are easy to prepare at home. I serve the hash with my tzatziki, and you can find that receipe HERE. It is an easy weeknight meal that is savory and delicious.

Greek Hash

Ingredients:

  • 1 lb ground beef
  • 1 bag Simply Potatoes shredded hash browns
  • 8oz crumbled Feta
  • 1 onion, diced
  • salt and pepper to taste
  • 2 tbs Greek seasoning (I use one I get shipped in from NY, but they do have brands in the spice aisle of the grocery store)
  • ***optional: roasted red peppers, sundried tomatoes, olives


Directions:  
In one pan brown ground beef. In a separate pan, Cook hash browns as package directs, along with onion and salt & pepper. Once beef and hash browns are fully cooked, combine together and Greek spice.  Toss in half of Feta, and any additional options as desired.  Plate and top with remaining Feta.  Serve with tzatziki.  Enjoy!



May 16, 2017

GIRL'S CROCK*POT DAY #1 - CROCK*POT CAFE 2

A few weeks ago the girls and I did another crockpot day.  This time we only made one recipe I have made before, which was the beer chicken (you can find the original recipe HERE).  Then we also made smothered pork chops and beef stroganoff.  They all came out delicious! We served them with copious amounts of egg noodles and had plenty of leftovers.  All these recipes were winners so I advise you to try them!

Smothered Pork Chops

Ingredients:

  • 8 boneless center cut pork chops
  • salt & pepper (to taste)
  • 1 tbs paprika (I used the smoked paprika, great flavor)
  • 1 tbs garlic powder
  • 1 small onion, sliced
  • 2 8oz pkg sliced mushrooms
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup low sodium beef broth


Directions:
Mix all ingredients except pork, mushrooms, and onions in a bowl.  Place onions on bottom of slow cooker, place pork on top.  Cover with mushrooms, then pour soup mixture over.  Cook on low for 6-8 hours.

Beef Stroganoff

Ingredients:

  • 2 lbs beef stew meat
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 8oz pkg sliced mushrooms
  • salt & pepper to taste
  • 1 tsp ground thyme
  • 1 to 2 bay leaves
  • 2 cups beef broth
  • 2 tbs worcestershire
  • 1 tbs red wine vinegar
  • 1 tbs mustard (I prefer Dijon)
  • 8 oz sour cream



Directions
Place beef chunks on bottom of slow cooker. Top with mushrooms and onions.  Mix all other ingredients EXCEPT sour cream. Pour over beef.  Cook on low for 8 hours.

ENJOY!









March 28, 2017

Pizza Pockets - Home Cooked Recipe #77

This week's recipe is not the healthiest, but it's not the most unhealthy either.  And the bonus is it is easy to make, you can put whatever fillings you want inside, and it's fairly inexpensive!  I like something easy for weeknights, especially when I have dart league or something else going on that day. This recipe fits the bill, and it's delicious!

PIZZA POCKETS

Ingredients:

  • 1 tube crescent rolls
  • 2 oz shredded mozzarella
  • 1/4 cup pizza sauce
  • pepperoni
  • parmesan


Directions:
Preheat oven to temperature on crescent roll package (mine was 375).
Unroll dough onto foil-lined, greased baking sheet. Take half the dough for the bottom, pressing the seams together so it is one rectangle.  Top with sauce, pepperoni, and cheeses.  Take the other half of the dough and place on top, sealing the seams AND the edges.  Bake for 15-20 mins.  Enjoy!
***NOTE:  You can jazz this particular one up by brushing the top with garlic butter, adding other pizza toppings to the filling (i.e. sausage, onions, peppers, etc), OR make an entirely different filling altogether such as cheddar, chicken, & broccoli or ham, cheese, and pineapple.  Your creativity is the limit!




March 2, 2017

Tortellini Soup - Home Cooked Recipe #76

Well, there was not much of a winter here in FL this year. And now that it's March I don't expect it to be very chilly for quite a while.  But sometimes you just want a good bowl of soup! And I have a great recipe for a creamy tortellini soup that has some yummy veggies in it as well.

Tortellini Soup

Ingredients:

  • 1 carton of chicken broth
  • 1 can tomato soup (I use Campbell's)
  • 1 can diced tomatoes (14.5oz)
  • 1 tbs tomato paste
  • 2 tbs sundried tomatoes
  • 1 pkg frozen tortellini
  • 2 carrots, chopped
  • 2 zucchini, chopped
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup heavy cream
  • salt and pepper
  • red pepper flakes
  • olive oil


Directions:
Saute onion in a small bit of olive oil over medium heat for about 5 minutes. Season with salt, pepper, and a dash of red pepper flaked. Stir in garlic, saute for a minute. Add in carrots, saute another 5 minutes. Squeeze in tomato paste and let cook for a minute. Add in zucchini, tomatoes, tomato soup, and chicken broth. Stir well and let simmer for 15 minutes. Pour in package of tortellini and let cook for the time the package suggests. Whisk in heavy cream, cook for 1 minute, then remove from heat. Serve with a nice salad and garlic bread. Enjoy! ***NOTE: You can also make this in a slow cooker. Just put everything in your slow cooker except tortellini and heavy cream and cook over low for 4 hours. Then add tortellini, cook on high 10 minutes. Stir in cream and turn off slow cooker. Easy!***







February 9, 2017

We Made Room For Dessert 27 - Easy Peanut Butter Pie

In honor of the upcoming Valentine's Day, I thought I would post a sweet treat that is easy to make for your loved one(s). I made this in the last week and could not believe how simple it is.  I am positive it will be a household favorite.  There are only a few ingredients, and they are mostly store bought so this does not take very long at all. Simple and delicious, plus it's a time honored classic combo of peanut butter and chocolate. Yum!

Easy Peanut Butter Pie

Ingredients:
1 ready made graham cracker crust (I used chocolate)
1 tub of whipped topping
1 cup powdered sugar

1 8oz brick of cream cheese, softened (I left mine on the counter overnight)
1 cup creamy peanut butter
1/2 bag of semi sweet chocolate chips

2 tbs heavy cream

Directions:
Whip together cream cheese and peanut butter with a hand mixer.  Fold in powdered sugar and then beat on low for a couple minutes. Fold in whipped topping and beat on low for a couple more minutes. Pour mixture into pie crust.  Refrigerate for at least 1 hour.  Microwave chocolate chips and heavy cream, stirring every 30 seconds until chocolate is melted and you get a smooth consistency.  Pour over top of pie and refrigerate at least one more hour.
Enjoy!

January 31, 2017

GIRL'S CROCK*POT DAY #1 - CROCK*POT CAFE 10

Hello readers!

After a crazy last year of planning and having a wedding, I am finally getting back to normal. I have included pictures from the wedding (just a couple!) Now that I'm back in realty, that will mean more food blog posts, hooray! One of my first missions of 2017 was to organize a slow cooker day with 2 of my girlfriends who are interested in learning to make more delicious and healthy meals in their slow cookers. We all know how much I love a good crockpot dinner! For our first day of slow cooking, we made 3 recipes, one pork, one beef, one chicken.  These were all recipes that I have made prior, and I will provide the links at the end of this post. I wanted my girls to feel comfortable and I wanted to have us cook something I knew would taste delicious. The upcoming days we slow cook will be of mostly all new recipes, so I'll be trying new things along with them, and will be able to share the recipes with you, my dear readers! I hope you enjoy the pictures, we had such a fun day!!!
Cooking with Tanya and Kimmie!











Beef and Broccoli

Bourbon Chicken


Pork Carnitas

Find the recipe for Pork Carnitas HERE
Find the recipe for Beef and Broccoli HERE
Find the recipe for Bourbon Chicken HERE