tag:blogger.com,1999:blog-35020994984095972292024-03-05T04:06:49.166-08:00No Room For DessertMelissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.comBlogger300125tag:blogger.com,1999:blog-3502099498409597229.post-42586287180220874412021-09-13T05:19:00.001-07:002021-09-13T05:19:26.358-07:00Swiss Steak - Home Cooked #89<p> <span style="font-size: large;">We didn't swiss steak growing up because my dad didn't like it so my mom would only make it for herself once in awhile. However, I was searching for new ways to cook some cube steaks I had in the freezer, and stumbled upon this recipe. It was so delicious, and so easy to make! It does take a bit of time for the cube steaks to cook and become tender, but the active cooking time is very minimal. It makes a great Sunday supper. You can find the original recipe <a href="https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=735">HERE.</a></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmaSrqcFrxn2XXm8IXyUErDFe3iHczKhUp_IKH9R83ZAZ8_OK1aj7KoTGMPrAN9Vuaxm3P6oBwPVP96e9DLXgAvGfCMzepJek5wzvKfSHxt4yVlkfQohHEbAQ-xA4um9Rnfqdrx9kwKM/s640/IMG_1941.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="488" data-original-width="640" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmaSrqcFrxn2XXm8IXyUErDFe3iHczKhUp_IKH9R83ZAZ8_OK1aj7KoTGMPrAN9Vuaxm3P6oBwPVP96e9DLXgAvGfCMzepJek5wzvKfSHxt4yVlkfQohHEbAQ-xA4um9Rnfqdrx9kwKM/s320/IMG_1941.jpg" width="320" /></span></a></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><b><u>Swiss Steak</u></b></span></p><p><span style="font-size: large;"><u>Ingredients:</u><br /></span></p><ul style="text-align: left;"><li><span style="font-size: large;"><span style="font-size: large;">4 cube steaks</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">salt & pepper</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">olive oil</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 onion, sliced thin</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">2 garlic cloves, minced</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 TBS tomato paste</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 cup low sodium beef broth</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">14 oz can diced tomatoes</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 TBS Worcestershire sauce</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">2 bay leaves</span></span></li></ul><span style="font-size: large;">*I also used a little garlic and onion powders to season the meat with the salt & pepper</span><p></p><p><span style="font-size: large;"><u>Directions:</u><br />Preheat oven to 300. Season steaks with salt, pepper, and any other seasonings you prefer (Montreal steak seasoning was what I used the second time I made this). Heat a Dutch oven over medium and when hot, add oil and then brown the steaks - about 3 minutes on each side. Remove steaks from pot and put aside. Add onions and garlic to pot and sauté for 3 minutes. Add in tomato paste, cook 1 minute, then stir in broth, diced tomatoes, Worcestershire, and bay leaves. Add the steaks back in and place in the oven. Cook for 1 and a half hours. Serve with white rice or mashed potatoes. Enjoy!</span></p><br /><p><br /></p>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-84260779264546244012021-08-24T10:46:00.006-07:002021-09-13T05:19:38.036-07:00Jerk Smoked Country Ribs - Home Cooked #88<p><span style="font-size: large;"> I grew up eating country style boneless pork ribs. As a young girl who is half Polish, when my mom would make them on a bed of sauerkraut, seasoned with salt and pepper only, I was in heaven. There is something delectable about a porky, fatty rib nestled on a bed of tangy sauerkraut. I think I have only made it one time as an adult, because I often forget about simple but delicious dishes like that.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgBHRZXVzCRJ5gSJKAniPDZrfiNECF9Mx5n38Tda9kYOGOA4KselT2S48oNooia1sK038yZytBKew9ZyjeLh-u9LXzArzQdOmCmleD6M0ISmJLbjrr7-m9M6h2-t8LQquCX-9v-5CSUk/s640/IMG_2314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="578" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWgBHRZXVzCRJ5gSJKAniPDZrfiNECF9Mx5n38Tda9kYOGOA4KselT2S48oNooia1sK038yZytBKew9ZyjeLh-u9LXzArzQdOmCmleD6M0ISmJLbjrr7-m9M6h2-t8LQquCX-9v-5CSUk/s320/IMG_2314.jpg" width="289" /></a></div><span style="font-size: large;">I was listening to one of my favorite podcasts a couple weeks ago and the host was making boneless country style ribs - but on a smoker, with Jerk seasoning. I just HAD to make it. It sounded so good to mix the lovely Caribbean flavors with a childhood favorite. And hubs is in love with his smoker so I thought it would also give him an opportunity to give something new a spin on his smoker. I made the recipe almost exactly, because with techniques or flavors I might be unfamiliar with I like to go by the letter the first time. The next go-round I would add more garlic and soy. I DID go a little shy on the habanero this time (only 1 pepper, completely de-seeded) because I can never tell how much spice I will be able to tolerate, but I can definitely amp it up a bit next time and use the 2 that are called for. You can find the original recipe <a href="https://kitchencounterpodcast.com/lets-cook-jerk-pork/">HERE.</a> And if you're a podcast fan, and like to hear about home cooking, then check out the actual podcast because I really enjoy it!</span><p></p><p><span style="font-size: large;"><u><b>JERK SMOKED COUNTRY RIBS</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZbTVIlXsoX4K07wmrqaMj1VQiPSEaSedBSuYI3_TIhEkUTyWiSETgs802a9EgNdPuFAxhdDc2ixU3nkh-yBC3iS3tcm4nneqHtkBNPngjtsvmIZoOkNLPJvAaVo7JzBWvcmxj4Jt8Aw/s640/IMG_2315.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ZbTVIlXsoX4K07wmrqaMj1VQiPSEaSedBSuYI3_TIhEkUTyWiSETgs802a9EgNdPuFAxhdDc2ixU3nkh-yBC3iS3tcm4nneqHtkBNPngjtsvmIZoOkNLPJvAaVo7JzBWvcmxj4Jt8Aw/s320/IMG_2315.jpg" width="240" /></a></div><span style="font-size: large;"><u>Ingredients:</u><br /><ul style="text-align: left;"><li><span style="font-size: large;">2-3 lbs boneless country ribs</span></li><li><span style="font-size: large;">salt & pepper</span></li><li><span style="font-size: large;">1 lime, juiced</span></li><li><span style="font-size: large;">1 tbs apple cider vinegar</span></li><li><span style="font-size: large;">1 tbs soy sauce</span></li><li><span style="font-size: large;">1 tbs worcestershire</span></li><li><span style="font-size: large;">1 tbs veg oil</span></li><li><span style="font-size: large;">1 tbs sugar</span></li><li><span style="font-size: large;">1 tsp allspice</span></li><li><span style="font-size: large;">1 tsp cinnamon</span></li><li><span style="font-size: large;">1 tbs fresh thyme (or 1 tsp dried thyme - I used dried)</span></li><li><span style="font-size: large;">4 green onions, chopped</span></li><li><span style="font-size: large;">1 medium yellow onion, diced</span></li><li><span style="font-size: large;">4 cloves garlic, chopped</span></li><li><span style="font-size: large;">2 habanero peppers</span></li></ul></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS-mLV1Sva5Hr5rR0UUUrI27rgEJYIGGkMaTIFBZ8syArS8koFjEx7rsvU1PMDpztYffQZ7M8rMvcJ2vjw0re0KghSpRo8HKyBme4gLCw6_RihsOoZu3QOlGvaWj5aFsuaxMKRxLRYKc/s640/IMG_2301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiS-mLV1Sva5Hr5rR0UUUrI27rgEJYIGGkMaTIFBZ8syArS8koFjEx7rsvU1PMDpztYffQZ7M8rMvcJ2vjw0re0KghSpRo8HKyBme4gLCw6_RihsOoZu3QOlGvaWj5aFsuaxMKRxLRYKc/s320/IMG_2301.jpg" width="320" /></a></div><span style="font-size: large;"><u>Directions:</u><br />Place everything from the lime juice to the end in a food processor. Season with salt and pepper. Blend until a mostly smooth consistency. <br />Season ribs liberally with salt and pepper. Place in a gallon bag and pour the marinade in - reserve some of the marinade before pouring on the pork if you would like to have as a sauce later on. Marinate in the refrigerator for 4 hours to overnight (I marinated overnight). <br />Preheat your smoker to 250. Smoke for 2 hours, or until temperature reaches 165. Once internal temperature of ribs is 165, wrap in foil then place back on the smoker until they reach 190 (about an hour). Serve with reserved sauce if reserved. Enjoy!</span><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DAtGH78KwnX19Ii6fQ1ZWLRJXH2PbCDmeHDNP9UUmAmeCcfMT-aLredA99jjmPiS4RqA0DHVVMEHksQ33YkqQAlQLniQ1BdaRM36jrG8TQWcrh4K7RutyoDSq7FZRgTulMWShX7iFUA/s1024/IMG_2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5DAtGH78KwnX19Ii6fQ1ZWLRJXH2PbCDmeHDNP9UUmAmeCcfMT-aLredA99jjmPiS4RqA0DHVVMEHksQ33YkqQAlQLniQ1BdaRM36jrG8TQWcrh4K7RutyoDSq7FZRgTulMWShX7iFUA/s320/IMG_2313.JPG" width="320" /></a></div><br /><br /><br /><span style="font-size: large;"><br /></span><p></p>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-69431350351384454522021-08-13T14:57:00.012-07:002021-08-13T14:57:59.879-07:00Salisbury Meatballs - Instant Pot Inspirations #3<p><span style="font-size: large;"> I love when I am perusing social media and I come across a recipe that sounds easy and delicious. I was scrolling through Insta this week and saw an Instant Pot picture for Salisbury meatballs. Checked out the recipe and it looked super easy PLUS I already had all the ingredients AND needed a recipe for Thursday's dinner. Winner, winner MEATBALL dinner! You can find the original recipe <a href="https://instantpoteats.com/instant-pot-salisbury-steak-meatballs/" target="_blank">HERE!</a></span></p><p><span style="font-size: large;"><u><b>Instant Pot Salisbury Meatballs</b></u></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVBy4S9k3dH6cLPgWGa7isRXOi_72cOvv-NK3WIzlSEW-mam6FyJ1wGb3K0WuxlLiLZpoiKXKE1M-M_GCRXiI67VXAo2klwBSdZ0XiFnBTdKRiyKndBtrrtp4MfyoUh8VahWadj81ZOY/s640/IMG_2260.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfVBy4S9k3dH6cLPgWGa7isRXOi_72cOvv-NK3WIzlSEW-mam6FyJ1wGb3K0WuxlLiLZpoiKXKE1M-M_GCRXiI67VXAo2klwBSdZ0XiFnBTdKRiyKndBtrrtp4MfyoUh8VahWadj81ZOY/s320/IMG_2260.jpg" width="240" /></a></div><span style="font-size: large;"><u>Ingedients:</u><br />1 lb ground beef<br />1 egg<br />1/4 cup panko breadcrumbs (any are fine)<br />salt and pepper<br />2 1/2 cups beef broth<br />1 onion, sliced<br />8 ounces sliced mushrooms<br />1 packet onion soup mix<br />1 tbs tomato paste<br />2 tbs Dijon mustard</span><p></p><p><span style="font-size: large;">***EQUIPMENT NEEDED: pressure cooker</span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKznJt8hUeNzrUCwWQQLIcq98HTlB_XFhx3Hywcj84KTT4WbaRu6SMedEfX86hFRK5LkqZU7uMvi2ECGsSXipMEo-GENcCn65Zp_1BbOngU-ZjVHn7lRMKNT7bgyb_RUTmPZKRVZtS7c/s640/IMG_2258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKznJt8hUeNzrUCwWQQLIcq98HTlB_XFhx3Hywcj84KTT4WbaRu6SMedEfX86hFRK5LkqZU7uMvi2ECGsSXipMEo-GENcCn65Zp_1BbOngU-ZjVHn7lRMKNT7bgyb_RUTmPZKRVZtS7c/s320/IMG_2258.jpg" width="240" /></a></span></div><span style="font-size: large;"><u>Directions:</u><br />Start saute function on pressure cooker. Heat up 2 tbs olive oil. Meanwhile mix together ground beef, egg, breadcrumbs, and salt & pepper. Form into golf ball size meatballs. Saute meatballs in olive oil until browned on all sides, about 5 minutes. Remove meatballs. Deglaze bottom of pot with 1/2 cup beef broth. Stir in remaining broth, tomato paste, and Dijon. Stir in onion soup mix and fresh onions. Place meatballs back in, top with mushrooms. Place lid on pressure cooker and set to high manual pressure for 10 minutes. Once pot comes to pressure, then has its 10 minute cook time, do a quick release when 10 minutes is up. If you like a thicker gravy, feel free to make a cornstarch slurry and stir it in and cook for 5 minutes on the saute function on high. We served ours with some cheesy mashed potatoes. Yum - Enjoy!</span><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8nrHdcKn0byWLXl16SEnme5EetwYFOYtgaKd0hUZ2GRC9L8bOi_eiM_nEGPMjQoLxIsmZtzGcu-MV24CjyuqdwwInC1k3pSQTFaWWBaYXoiLRzhlm-lei7loZI_8vuET629VWHiUoGg/s640/IMG_2259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz8nrHdcKn0byWLXl16SEnme5EetwYFOYtgaKd0hUZ2GRC9L8bOi_eiM_nEGPMjQoLxIsmZtzGcu-MV24CjyuqdwwInC1k3pSQTFaWWBaYXoiLRzhlm-lei7loZI_8vuET629VWHiUoGg/s320/IMG_2259.jpg" width="240" /></a></div><br /><br /><p><br /></p>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-36069352554935661712021-04-26T05:52:00.006-07:002021-04-26T05:52:46.567-07:00Maafe - Pinterest Pick #26<p><span style="font-size: large;"> I have been hearing a lot about West African food lately and I realize I haven't really cooked any African food before. When I came across a recipe for Maafe in one of my food groups, I thought it sounded delicious and easy enough to give it a try. So I made this dish yesterday and it was a very different flavor than what we usually eat. I liked it, hubby was on the fence. It was spicy and nutty. The dish comes from Senegal in West Africa. Peanuts are their largest crop, which explains the peanut butter in the dish. A lot of their cuisine are stewed dishes, often eaten with bread. I served the dish with garlic biscuits, but you could also serve it with rice, couscous, or a flatbread like Naan. I hope this recipe influences some of my dear blog readers to branch out and try African cuisine if you haven't before. I did leave out the jalapeno and green bell pepper as I did not have any on hand, but the dish was spicy enough with the red pepper flakes. If you prefer a milder flavor, I would reduce the amount of red pepper flakes or leave them out entirely. You can find the original pin <a href="https://www.pinterest.com/pin/271623421265580846/">HERE</a> and the original recipe <a href="https://gypsyplate.com/maafe/">HERE</a>,</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo_TTwTzvXXt_2lh_z8G7Hn-Ga-k6SQhkmjg9pfIhWsynjYzEoFUi-ZoUCkwowXp8Up-eHUjXW1jWbadRlsLviJ-SHkuEecbsTgDiBoor87Em8pc7tWAO-fC1TlyqgtnlvpdF-eafpOc/s640/IMG_1876.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTo_TTwTzvXXt_2lh_z8G7Hn-Ga-k6SQhkmjg9pfIhWsynjYzEoFUi-ZoUCkwowXp8Up-eHUjXW1jWbadRlsLviJ-SHkuEecbsTgDiBoor87Em8pc7tWAO-fC1TlyqgtnlvpdF-eafpOc/s320/IMG_1876.jpg" /></a></div><p></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;"><u>Maafe (Beef Peanut Stew)</u></span></p><p><span style="font-size: large;"><b>Ingredients:</b><br />2 lb beef stew meat (or a chuck roast cut into 1 inch pieces)<br />(Marinade)<br />1 tsp smoked paprika<br />1 tsp salt<br />1 tsp pepper<br />1 tsp garlic, minced<br />1 tsp ginger, minced<br />(Stew)<br />1 onion, diced<br />6 cloves garlic, minced<br />1 tbs minced ginger<br />3 tbs tomato paste<br />8 ounces tomato sauce<br />1 tsp smoked paprika<br />2 tsp red pepper flakes (use half or leave out depending on your spice tolerance)<br />1 jalapeno, finely diced (I omitted)<br />1 red bell pepper, largely diced<br />1 green bell pepper, largely diced (I omitted)<br />12 baby carrots<br />3 cups beef broth<br />1/2 cup peanut butter (I used creamy, but crunch is fine too)<br />salt & pepper<br />*I also used a spice from Trader Joe's called Ajika which is spicy, garlicky, and nutty so it fit in with this dish (I used about a tablespoon)</span></p><p><span style="font-size: large;"><b>Directions:</b><br />Marinate meat for a few hours (or overnight like I did) in the paprika, salt, pepper, garlic, and ginger.</span></p><p><span style="font-size: large;">Sear meat in vegetable oil for 5 minutes on each side. Remove from pot (I used a 6 quart Dutch oven) and set aside. Add a touch more oil to the pot and add in onions. Saute until tender. Add in ginger and garlic, and jalapeno if using. Cook for 1 minute then stir in tomato paste. Let cook for an additional minute then add in salt & pepper and red pepper flakes. Let cook for 5 minutes. Add in broth and carrots. Stir in peanut butter then add beef back to pot. Simmer for an hour then add in bell pepper. Let cook an additional hour. Serve with rice, couscous, or bread. Enjoy!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxC3SpynZJEap99B8OWq6x4lVvPzc_Fp_n_cmaaUpM38xSnKRn6MkX5WtG5cAUxfGzHgbnUaB6eqMg7Ul0cSMMjktPDtiKs8LkitM5lxnB-JqmFHhgSWBg9BdnYYv_LBX801T2dyvmec/s640/IMG_1875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxC3SpynZJEap99B8OWq6x4lVvPzc_Fp_n_cmaaUpM38xSnKRn6MkX5WtG5cAUxfGzHgbnUaB6eqMg7Ul0cSMMjktPDtiKs8LkitM5lxnB-JqmFHhgSWBg9BdnYYv_LBX801T2dyvmec/s320/IMG_1875.jpg" /></a></div><br /><br /><span style="font-size: large;"><br /></span><p></p>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-78371642049919103872020-11-03T11:32:00.001-08:002021-09-13T05:19:48.107-07:00French Onion Beef Casserole - Home Cooked Recipe #87<p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKj-4b5H20zZI_GsiSjRLYTbvnB-IxyopZoeZiX8yKvInUQ-HFmrX-dMy2V5anouwOxT8VcZbH1_e0az-yEjFSl6GCWgIxs5Rr7fl2JeTW5cbv2RgnCDFjh6h-AvUmeOv3Hegx9zCvfA/s640/IMG_0930.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="571" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiKj-4b5H20zZI_GsiSjRLYTbvnB-IxyopZoeZiX8yKvInUQ-HFmrX-dMy2V5anouwOxT8VcZbH1_e0az-yEjFSl6GCWgIxs5Rr7fl2JeTW5cbv2RgnCDFjh6h-AvUmeOv3Hegx9zCvfA/s320/IMG_0930.jpg" width="320" /></a></span></div><span style="font-size: large;"> Tis the season for comfort food! And what is more comforting then a creamy casserole? Nada. I present to you the French onion beef casserole. It is easy to make, great for a weeknight, and inexpensive. It is a delicious dish that is perfect for the fall/winter season.</span><p></p><p><span style="font-size: large;">French Onion Beef Casserole</span></p><p><span style="font-size: large;">Ingredients:<br /></span></p><ul style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTpbBKH8z22PpKfB_stdEZpS6knPPW7BHZSfwyNb6vVYfYxikjWch_6nRv4sfwY6_O5rTotmBRTdH7IqJtrjzbk-oGcmc9Eui5SQh7X3cZYSi6j7gZSsJVbOI2CFn9RIr_2IjEBBeLDU/s640/IMG_0928.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHTpbBKH8z22PpKfB_stdEZpS6knPPW7BHZSfwyNb6vVYfYxikjWch_6nRv4sfwY6_O5rTotmBRTdH7IqJtrjzbk-oGcmc9Eui5SQh7X3cZYSi6j7gZSsJVbOI2CFn9RIr_2IjEBBeLDU/s320/IMG_0928.jpg" /></a></div><span style="font-size: large;"><span style="font-size: large;">1 pound ground beef</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 small onion, diced</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1/2 package egg noodles, cooked according to package directions</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 can cream of onion soup (really, any cream soup you have would work)</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 8 ounce container of French onion dip (I use a refrigerated brand)</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">French's fried onions</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">salt and pepper</span></span></li></ul><p></p><p><span style="font-size: large;">Directions:<br /></span></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;"><span style="font-size: large;">Preheat oven to 350. While egg noodles are cooking, brown ground beef with diced onion. When beef is browned drain and season with salt and pepper. Mix together noodles, beef mixture, soup, and dip. Pour in to greased 9x13 baking dish. Top with fried onions. Bake for 30 minutes. Enjoy!</span></p></blockquote></blockquote><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKqcBpQo4nZ5cQ4uZt9akfuhLArCdS4rPer6-pVvKJXD7mr7ljrn9Gi3SEIES2_TwXiDEzgxlBHzym3rG5NBJN3oLKWj0bcrUR23Ww52PEZisIh0qVGJSBDn-UgmoUUipgtH5Ve2BVyU/s640/IMG_0929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKqcBpQo4nZ5cQ4uZt9akfuhLArCdS4rPer6-pVvKJXD7mr7ljrn9Gi3SEIES2_TwXiDEzgxlBHzym3rG5NBJN3oLKWj0bcrUR23Ww52PEZisIh0qVGJSBDn-UgmoUUipgtH5Ve2BVyU/s320/IMG_0929.jpg" width="320" /></a></div><br /><br /><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;"><br /></span></p>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-63297765630410497012020-10-23T08:16:00.001-07:002021-09-13T05:19:59.171-07:00Dijon Beef Stew - Home Cooked Recipe #86<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHctZLM9Kcs1hElJQuoENbCPH5clMQwWP_QNSVWpxQWFgfpvdawIixtZiZHyuA-Tc3_pNpGd44Go3KkUKVVuvhzfVRzf4YOQVNAd7rfy1_Xi_jmhHd5nv4-KMm_vyObN9gTG9kYYWbIJI/s640/IMG_1246.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHctZLM9Kcs1hElJQuoENbCPH5clMQwWP_QNSVWpxQWFgfpvdawIixtZiZHyuA-Tc3_pNpGd44Go3KkUKVVuvhzfVRzf4YOQVNAd7rfy1_Xi_jmhHd5nv4-KMm_vyObN9gTG9kYYWbIJI/s320/IMG_1246.jpg" /></a></div> <span style="font-size: large;">Once in a while I come across a gem of a recipe either on television or the internet. This particular recipe I saw on Rachael Ray a week or so ago. It looked so good I couldn't even wait for it to get cold here in FL to make it. And I am really glad I didn't wait because it is SO delicious! I made slight adjustments to the recipe based on ingredients I had on hand, but you can find the original recipe <a href="https://www.rachaelrayshow.com/recipes/beef-stew-recipe-with-dijon-mustard-from-rachael-ray" target="_blank">HERE</a> if you want to make it exactly as she does. I hope you enjoy it as much as we did in our house. </span><p></p><p><span style="font-size: large;"><b><u>DIJON BEEF STEW</u></b></span></p><p><span style="font-size: large;"><b>Ingredients:</b></span></p><p><span style="font-size: large;">(STEW)<br /></span></p><ul style="text-align: left;"><li><span style="font-size: large;"><span style="font-size: large;">2 lbs stew meat (bite size chunks)</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 cup flour</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 tbs ground sage</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">salt & pepper</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">4-6 tbs butter</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 onion, chopped</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">6 shallots, sliced</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 bay leaf</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 cup dry sherry </span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1/2 cup Dijon mustard</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">2 cups beef broth</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 tbs Worcestershire</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1 bag baby carrots</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">4-6 red potatoes, quartered</span></span></li><li><span style="font-size: large;"><span style="font-size: large;">1/2 cup grainy dijon mustard</span></span></li></ul><span style="font-size: large;">(MUSHROOMS)<br /><ul style="text-align: left;"><li><span style="font-size: large;">16 oz white mushrooms, sliced </span></li><li><span style="font-size: large;">4 tbs butter</span></li><li><span style="font-size: large;">salt & pepper</span></li><li><span style="font-size: large;">1 tbs ground thyme</span></li><li><span style="font-size: large;">4 cloves minced garlic</span></li><li><span style="font-size: large;">1/2 cup dry sherry</span></li><li><span style="font-size: large;">juice of 1/2 a lemon</span></li></ul><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGJNeJwi6V3g5jo8KOEckXCXQlpWdb2ILhDchqGARRUHRqABwllfhXKQXIjviB5rmsFgvjVKzy4fVENdHLJ1CZTtJIgQ_RKwoir6lfRjhzbPhwX1JM8VHU8Qs0rhUXuyGYjFFqnSKsz0/s640/IMG_1244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGJNeJwi6V3g5jo8KOEckXCXQlpWdb2ILhDchqGARRUHRqABwllfhXKQXIjviB5rmsFgvjVKzy4fVENdHLJ1CZTtJIgQ_RKwoir6lfRjhzbPhwX1JM8VHU8Qs0rhUXuyGYjFFqnSKsz0/w297-h251/IMG_1244.jpg" width="297" /></a></div><p></p><p><span style="font-size: large;"><b>Directions:</b><br />(STEW) Heat 4 tbs butter in a Dutch oven over medium heat. Mix sage, salt, and pepper into flour. Coat stew meat pieces lightly with flour. Brown stew meat pieces in the butter, in 2 batches. Set beef aside. Add more butter if needed to Dutch oven. Add in shallots and onions. Season with salt and pepper and add in bay leaf. Cook until soft, approximately 8 minutes. Deglaze pot with sherry. Let reduce by half. Add Dijon, broth, and Worcestershire. Stir beef back in. Reduce heat to low and simmer beef for 90 minutes. Add in carrots and potatoes, and simmer for 45 more minutes. Stir in grainy mustard. Once mustard is in, turn off heat and prepare mushrooms.<br />(MUSHROOMS) Heat butter in large sauté pan. Add mushrooms and cook until browned. Season with salt, pepper, thyme, and garlic - cook one minute. Deglaze pan with sherry. Turn off heat and squeeze in lemon juice. Top stew with sherry mushrooms.</span></p><p><span style="font-size: large;">ENJOY!</span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf36g-30_sScL6IU_LTKaUCTw3LtCaft6oWYySarzJOK-Zjfj2vkASQw4LkFlyARZ1kmaSaNjzY4sYj5ylDpAhesQfTV-nAP6P-V6CW2HX0oh9km8tyVWPc4-vouobNNe31x3i1zk1dA8/s640/IMG_1245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf36g-30_sScL6IU_LTKaUCTw3LtCaft6oWYySarzJOK-Zjfj2vkASQw4LkFlyARZ1kmaSaNjzY4sYj5ylDpAhesQfTV-nAP6P-V6CW2HX0oh9km8tyVWPc4-vouobNNe31x3i1zk1dA8/s320/IMG_1245.jpg" /></a></div><br /><br /><p><br /></p><br />Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-39114926459158449892020-06-11T05:29:00.003-07:002020-06-11T05:29:57.589-07:00Cheesy Italian Chicken - CROCK*POT CAFE 16<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGZZ440WckrppL5RqSqLfmbBM11tpLV6ZsVHVTXOA5UqOz2kqUFVN4nGNSCMpRUfPeJgfnTP62jKQYveg6WXzMOoKu43WY8-c_L59AoSIS8rPkPhROYDh4X-4WOLduo-ykORSnzvvgF0/s1600/IMG_0732.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGZZ440WckrppL5RqSqLfmbBM11tpLV6ZsVHVTXOA5UqOz2kqUFVN4nGNSCMpRUfPeJgfnTP62jKQYveg6WXzMOoKu43WY8-c_L59AoSIS8rPkPhROYDh4X-4WOLduo-ykORSnzvvgF0/s320/IMG_0732.jpg" width="240" /></a><span style="font-size: large;">Hey all! It has been really strange time hasn't it? 2020 has to be the oddest year of my life yet, and I am sure many of yours too. With pandemic happening, a civil rights movement sweeping the nation, murder hornets, and who knows what else, the last thing we have time to think about is what's for dinner. So I have a solution for you! This easy, 4 ingredient, tasty recipe that you can set and forget. I found the recipe on TikTok. Several users posted it so I am not sure where it originated from. But I am glad we tried it because now it is a household favorite!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Cheesy Italian Chicken</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Ingredients</u></b>:</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCQSslWGlLQ4imKZ3BqqH94LbEjwj0xAjqQneVUuuepfQvW935FT5jsZs2u7hkMn8XQRTH0mTECAsHti_dzKqj6XHFvIaxiMULB-wtgEBsJYq4cx-Af8fssfjcwjzHEOFmu1Qv1pjOoY/s1600/IMG_0734.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCQSslWGlLQ4imKZ3BqqH94LbEjwj0xAjqQneVUuuepfQvW935FT5jsZs2u7hkMn8XQRTH0mTECAsHti_dzKqj6XHFvIaxiMULB-wtgEBsJYq4cx-Af8fssfjcwjzHEOFmu1Qv1pjOoY/s320/IMG_0734.jpg" width="320" /></a>
<li><span style="font-size: large;">2 boneless, skinless chicken breasts ( you can easily double or triple the chicken in this recipe - or even sub boneless, skinless chicken thighs - and the other ingredients can remain the same)</span></li>
<li><span style="font-size: large;">1 block cream cheese</span></li>
<li><span style="font-size: large;">1 bottle Olive Garden Italian salad dressing (or sub whatever Italian dressing you like best)</span></li>
<li><span style="font-size: large;">1/2 bag shredded Parmesan (I would reserve the other half for topping)</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Directions</u></b>:</span><br />
<span style="font-size: large;">Place chicken in slow cooker. Cover with Italian dressing, cream cheese, and Parmesan. Cook on low for 4 hours. You can shred the chicken once cooked like we did or leave the breasts whole. Serve with rice or noodles & top with additional Parmesan if desired. Enjoy!</span><br />
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-77682631446634750402020-03-12T13:12:00.003-07:002020-03-12T13:12:31.782-07:00Risotto with Sea Scallops - Home Cooked Recipe #85<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9fxSPFjuNSlw0Oi9lgtNy5RujfxJH0nyWu1_e215sjGgGvB9XPbdl6hiKVBzni3cobE-3aAQ0ycM-9mkrC0HRxOBjIJU-qpzz2eweR4TBJC-I8u30f9yokaQ4CpgVUplH_-wQrDKrg/s1600/IMG_0456.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd9fxSPFjuNSlw0Oi9lgtNy5RujfxJH0nyWu1_e215sjGgGvB9XPbdl6hiKVBzni3cobE-3aAQ0ycM-9mkrC0HRxOBjIJU-qpzz2eweR4TBJC-I8u30f9yokaQ4CpgVUplH_-wQrDKrg/s320/IMG_0456.jpg" width="320" /></a><span style="font-size: large;">Risotto is a comforting rice dish that warms the heart (and belly!). Once I mastered the technique to make it, I find it a lot easier than a lot of cooking shows make it seem! Hubby and myself LOVE sea scallops, and find they make a perfect topping for risotto. But because they are so expensive, we only have them occasionally as a treat. Also, not that many sea scallops come in a package, so I like to serve them with something hearty like risotto so we feel like we are getting a complete and filling meal. Mushrooms were on sale the week when I grabbed the scallops, so I added them to this dish to round it out. Talk about an umami bomb! But you could also use vegetables such as peas or asparagus; these are other popular veggies served with risotto. If I am working with more of a budget, I will cook up some shrimp as the protein instead of scallops, since shrimp are generally more affordable. If you don't like or can't eat seafood, you can always top the risotto with the protein of your choice - or leave it out altogether! Risotto is very versatile, and only requires a smidgen of patience.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Risotto with Sea Scallops</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Ingredients</u></b>:</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdC6oYQlQnlOzTNXEcMI7Mxen7oWCTRCQ0gX91RPepvY0jipGBfccxksqilQ-NxUg2TPYOj84QyBdKoBHNhOGcruHWKy0FRmfX47Za2Svvk-ys_9j3djSUx6TG1jx4lw04bEdhx1tAVF4/s1600/IMG_0455.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdC6oYQlQnlOzTNXEcMI7Mxen7oWCTRCQ0gX91RPepvY0jipGBfccxksqilQ-NxUg2TPYOj84QyBdKoBHNhOGcruHWKy0FRmfX47Za2Svvk-ys_9j3djSUx6TG1jx4lw04bEdhx1tAVF4/s320/IMG_0455.jpg" width="320" /></a>
<li><span style="font-size: large;">12-16 ounce package of sea scallops</span></li>
<li><span style="font-size: large;">8 ounce package of sliced mushrooms</span></li>
<li><span style="font-size: large;">2 cups arborio rice</span></li>
<li><span style="font-size: large;">2 cups water</span></li>
<li><span style="font-size: large;">4 cups chicken broth (I use 1 carton of low sodium chicken broth - usually Swanson's or Progresso)</span></li>
<li><span style="font-size: large;">1 cup grated Parmesan</span></li>
<li><span style="font-size: large;">1/4 cup heavy cream or half & half</span></li>
<li><span style="font-size: large;">6 TBS butter</span></li>
<li><span style="font-size: large;">salt and pepper</span></li>
<li><span style="font-size: large;">soy sauce</span></li>
<li><span style="font-size: large;">1/2 small onion, diced</span></li>
<li><span style="font-size: large;">1 clove garlic, minced</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u><b>Directions</b></u>:</span><br />
<span style="font-size: large;">Heat water and broth in a saucepan over medium/low, keep close to skillet.</span><br />
<span style="font-size: large;">Heat a cast iron skillet over medium high. Once hot, but not smoking, add 2 TBS butter. Saute mushrooms until brown and cooked, about 5-10 minutes. Season with salt and pepper, and a dash or two of soy sauce. Remove from pan.</span><br />
<span style="font-size: large;">Add 2 TBS butter to pan. Season scallops with salt and pepper. Add to skillet and cook for a minute and a half on the first side. Flip over (you should have a nice golden brown crust), and cook an additional 90 seconds. Remove from pan. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKxuG5Faj6oygij_h4NKk9jh9fdhIHfi6drTITZ3bnXnIURPSEExkH05rcmm9YhuTif0426Cy07UHt9ErST2hNBbcNB0pZYa4JwOvMW6yuuIw2Db_6-MPBm8aUn0b0kiTDMT_-1LtJ20/s1600/IMG_0457.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="439" data-original-width="640" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQKxuG5Faj6oygij_h4NKk9jh9fdhIHfi6drTITZ3bnXnIURPSEExkH05rcmm9YhuTif0426Cy07UHt9ErST2hNBbcNB0pZYa4JwOvMW6yuuIw2Db_6-MPBm8aUn0b0kiTDMT_-1LtJ20/s320/IMG_0457.jpg" width="320" /></a><span style="font-size: large;">Add remaining butter and diced onion. Cook for 2 minutes. Turn down heat to medium. Add in garlic, saute an additional minute. Season with salt and pepper. Stir in arborio rice. Toast rice with onions and garlic for a minute or two. Begin adding broth mixture, a ladle or two at a time. Once most of the liquid is absorbed, add another ladle or two and repeat until approximately 1/2 the broth mixture is gone. At this point, begin tasting the rice for doneness, adding the broth mixture a ladle at a time until rice is fully cooked. This process usually takes 20 to 25 minutes. Once the rice is al dente, turn off heat. Stir in cream and Parmesan. Serve immediately, topped with mushrooms and scallops. Enjoy!</span><br />
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<br />Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-24920405544336004972020-02-26T13:32:00.001-08:002020-02-26T13:32:11.657-08:00We Made Room For Dessert 29 - Air Fryer Hand Pies<span style="font-size: large;">It has been a LONG time since I posted a dessert recipe. This week we are making room for a little something sweet! And it uses one of my favorite kitchen devices - an air fryer!!! Super simple and super quick cooking, this dessert is sure to please. And it is very adaptable as you could use any type of filling you want. I used apple pie filling but you could use blueberry, cherry, lemon, pumpkin, etc. And you could also get creative and use pudding as the filling to have a creamier version, or even something cream cheese based.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Apple Air Fryer Hand Pies</span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4H-SS46ZDAAWat7BIj9GQyJAxa_Bdf9Y1Ncxae4Nf5UztVaylIF9X7zx704wfqpsiezVBPDcHX2bMQtJvyIMGyulUSUlO3P4f3E0Y1WMKlvQoccRq378OfNcQXl7F2k9QKDKZo6hPd40/s1600/IMG_0436.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="538" data-original-width="640" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4H-SS46ZDAAWat7BIj9GQyJAxa_Bdf9Y1Ncxae4Nf5UztVaylIF9X7zx704wfqpsiezVBPDcHX2bMQtJvyIMGyulUSUlO3P4f3E0Y1WMKlvQoccRq378OfNcQXl7F2k9QKDKZo6hPd40/s320/IMG_0436.jpg" width="320" /></a><span style="font-size: large;"><u><b>Ingredients:</b></u></span><br />
<br />
<ul>
<li><span style="font-size: large;">1 box of pie dough (2 crusts) - I use Pillsbury; you can make your own if preferred!</span></li>
<li><span style="font-size: large;">1 can pie filling - I used Comstock apple</span></li>
<li><span style="font-size: large;">1 cup powder sugar</span></li>
<li><span style="font-size: large;">1/8 cup milk</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u><b>Directions</b></u>:</span><br />
<span style="font-size: large;">Cut rounds out of the pie dough. I got 10 out of 2 crusts using my handy set of biscuit cutters. You could also use a large glass or small bowl. Put a small amount of filling in each round, fold over, and crimp with a fork to close. Place 4 at a time in your air fryer. Cook at 370 for 8 minutes. Place on rack to cool for about 20-30 minutes. Mix together powder sugar and milk while pies are cooling. Dip each hand pie completely in glaze. Place back on rack to dry. Enjoy!</span><br />
<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-63392256283772999682020-02-20T06:04:00.000-08:002020-02-20T06:04:01.312-08:00Cheesy Chicken and Rice Casserole - CROCK*POT CAFE 15<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpa965EzQ4ClF100q7_CxDpBy3qiP3mN_ioPYxdBfbri9rkLfgAsO0CCJxMQl9Z_A8U7K0esVEZwJWq5sK0w3-Q9p6F9yPOVnOvmhjsBi4BmG9w96AKHevr5JweRG4qineDDcBoeTjbS0/s1600/IMG_0417.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="461" data-original-width="640" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpa965EzQ4ClF100q7_CxDpBy3qiP3mN_ioPYxdBfbri9rkLfgAsO0CCJxMQl9Z_A8U7K0esVEZwJWq5sK0w3-Q9p6F9yPOVnOvmhjsBi4BmG9w96AKHevr5JweRG4qineDDcBoeTjbS0/s320/IMG_0417.jpg" width="320" /></a><span style="font-size: large;">It's always a bonus when I am searching for recipes and I end up making one that quickly becomes a family favorite. This dish is definitely one of those. Because who doesn't want a creamy, cheesy, comforting dish in winter? Or anytime? Because really, we don't have a whole lot of winter here where I live. But hubs and I always want a creamy, cheesy dinner! And the best part about this one is that your slow cooker will do the majority of the work for you. It is so easy and delicious - and easily adaptable!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Cheesy Chicken and Rice Slow Cooker Casserole</b></span><br />
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<span style="font-size: large;"><b><u>Ingredients</u></b>:</span><br />
<br />
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu0LtI-RK5M0ICiu4FKK8yLBniMU6ZN-FIkrKPyG__PnrvqGWsthyCwdcl9pxEGMmeY0Ovqm_BRC7TzDo15cB-t6PnB3aCqEFkxovi6uP33TBqFFDspZC8fjmBuZezd2vhBkw2MassMA/s1600/IMG_0411.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCu0LtI-RK5M0ICiu4FKK8yLBniMU6ZN-FIkrKPyG__PnrvqGWsthyCwdcl9pxEGMmeY0Ovqm_BRC7TzDo15cB-t6PnB3aCqEFkxovi6uP33TBqFFDspZC8fjmBuZezd2vhBkw2MassMA/s320/IMG_0411.jpg" width="320" /></a>
<li><span style="font-size: large;">3 chicken breasts, diced</span></li>
<li><span style="font-size: large;">1 small onion, diced</span></li>
<li><span style="font-size: large;">1 can condensed broccoli cheese soup</span></li>
<li><span style="font-size: large;">1 can condensed cream of chicken soup</span></li>
<li><span style="font-size: large;">1/2 cup chicken broth</span></li>
<li><span style="font-size: large;">1 & 1/2 cups long grain white rice (NOT COOKED)</span></li>
<li><span style="font-size: large;">1/2 stick butter (4 TBSP) sliced</span></li>
<li><span style="font-size: large;">4 oz shredded cheddar</span></li>
</ul>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Directions</u></b>:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuOXESqRqNs5q2YJRKA5QrveaNsbkLaolrSHeFbuJyC5xgrB_XDVx7Jj02bCYl8kgeEoqT6YYA4u0PSQv3o5yGlrVrDUgGXk1jKN6QlvImhcstaN7G-MxVx1-jOU9tWkRxcHFC1VQaX0/s1600/IMG_0412.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmuOXESqRqNs5q2YJRKA5QrveaNsbkLaolrSHeFbuJyC5xgrB_XDVx7Jj02bCYl8kgeEoqT6YYA4u0PSQv3o5yGlrVrDUgGXk1jKN6QlvImhcstaN7G-MxVx1-jOU9tWkRxcHFC1VQaX0/s320/IMG_0412.jpg" width="320" /></a><span style="font-size: large;">Spray your slow cooker with cooking spray of your choice - do NOT skip this step. Mix together all ingredients EXCEPT shredded cheddar in a mixing bowl. Pour in to your greased slow cooker, making sure butter slices, chicken chunks, and rice are evenly distributed. Top with shredded cheddar. Cook on low for 4 hours. I serve it with a salad. ENJOY!</span><br />
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-86428551274472137352020-01-09T04:33:00.000-08:002020-01-09T04:33:38.140-08:00Slow Cooker Ravioli Casserole - CROCK*POT CAFE 14<span style="font-size: large;">I love a versatile dish that basically cooks itself. I came across a couple recipes on the internet for a similar dish and thought I would try it with my own spins on it. It is a super easy recipe that you can let cook while you are out of the house. There are many ways to make it your own and I will include some of those tips.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Slow Cooker Ravioli Casserole</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<ul><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszhCjqi6vFtiddhggl0aWXKrdX6zmgDFWdMSpEgyMawVROaYJ4sC4v_xrFkpRfg9q4DLWmYDJ8-uJc25Zc6Ns_ELUsacWY2XRR6TjLLVvfnyOQiUr-B2zR_S6hdNyVsKw4kOtd632N90/s1600/IMG_0015.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszhCjqi6vFtiddhggl0aWXKrdX6zmgDFWdMSpEgyMawVROaYJ4sC4v_xrFkpRfg9q4DLWmYDJ8-uJc25Zc6Ns_ELUsacWY2XRR6TjLLVvfnyOQiUr-B2zR_S6hdNyVsKw4kOtd632N90/s320/IMG_0015.jpg" width="240" /></a>
<li><span style="font-size: large;">16oz bag frozen cheese ravioli (you can also use a meat filled if you prefer. Or really ravioli with any filling you like. It's up to you! You can also use refrigerated ravioli but I would reduce the cook time in half if you do)</span></li>
<li><span style="font-size: large;">1 jar of your favorite tomato sauce (I prefer Ragu meat flavored)</span></li>
<li><span style="font-size: large;">3 oz of pesto (I used 1/2 a jar of pesto from Aldi - you can make your own or use another brand)</span></li>
<li><span style="font-size: large;">8 oz heavy cream</span></li>
</span></ul>
<br />
<span style="font-size: large;">***Optional: Some great additions include shredded mozzarella (which I would have used but I did not have any on hand), parmesan, ground beef, sausage, pepperoni, bell peppers, and much more. Just throw them on top before cooking!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnSxzQy6cKHS7_ptsHxp0ROGoL4v1wqbLuLm3WZMU8VaLdjGFfaHMB9sAeLxVHSUnHR-68Qg9iDEZlwBWNl5EQvF1anN2tIKJ8XmwMXIlJSO5PcbGnJXT5zDPNP5TmPw_Oun9mbq4rt8/s1600/IMG_0016.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnSxzQy6cKHS7_ptsHxp0ROGoL4v1wqbLuLm3WZMU8VaLdjGFfaHMB9sAeLxVHSUnHR-68Qg9iDEZlwBWNl5EQvF1anN2tIKJ8XmwMXIlJSO5PcbGnJXT5zDPNP5TmPw_Oun9mbq4rt8/s320/IMG_0016.jpg" width="320" /></a><span style="font-size: large;">Spray your crock pot with cooking spray. Layer in half the jar of tomato sauce. Pour on the raviolis. Pour on the remaining tomato sauce. Mix together the heavy cream and pesto and then pour over the top. Cook on low for 4 hours. Serve with garlic bread and a salad. Enjoy!</span><br />
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***I did not get a picture of the finished product but it basically looked like a baked ravioli dish and hubs loved it!Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-11945926688521433602020-01-02T12:19:00.000-08:002020-03-12T12:49:54.123-07:00Cornbread Casserole - Instant Pot Inspirations #2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzm_p9ha249BdZCH6hzxqm-ddJswbvy_6tsL4zyqTrlqIewhWuTKw51JpoEyQ3dEP6QcftKVxZAmjVZ4Y5GbkzqimSmmBb0TypifgTgWNjqEhmuAAxkGZgLWt8GF3_FGh0w7REcnYpKtg/s1600/IMG_0276.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="592" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzm_p9ha249BdZCH6hzxqm-ddJswbvy_6tsL4zyqTrlqIewhWuTKw51JpoEyQ3dEP6QcftKVxZAmjVZ4Y5GbkzqimSmmBb0TypifgTgWNjqEhmuAAxkGZgLWt8GF3_FGh0w7REcnYpKtg/s320/IMG_0276.jpg" width="296" /></a><span style="font-size: large;">It's a new year! Welcome 2020. One of my cooking goals in 2020 is to use my instant pot more. I was so thrilled to get it and then so scared to use it. Now I am completely in love. For New Year's day dinner I made one of my side dishes in it and I want to share the recipe with you to start the new year right! It came out so much moister and more tender than the oven version and I think you will enjoy it as much as I did. I found the original recipe <a href="https://temeculablogs.com/instant-pot-corn-casserole-recipe/" target="_blank">HERE</a> and then modified it slightly. You will need an electric pressure cooker for this recipe as well as a mini bundt pan (preferably nonstick). I found the bundt pan super cheap at my local Aldi a few months ago, but I know you can also find them at Amazon, and I believe possibly Walmart or Target.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Instant Pot Corn Casserole</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u><b>Ingredients:</b></u></span><br />
<br />
<ul>
<li><span style="font-size: large;">2 eggs</span></li>
<li><span style="font-size: large;">1 box Jiffy cornbread mix</span></li>
<li><span style="font-size: large;">1 cup shredded cheddar</span></li>
<li><span style="font-size: large;">1 can creamed corn</span></li>
<li><span style="font-size: large;">4 tbs melted butter</span></li>
<li><span style="font-size: large;">1/2 cup sour cream (I only use Breakstone's)</span></li>
<li><span style="font-size: large;">salt & pepper</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u><b>Directions:</b></u></span><br />
<span style="font-size: large;">Mix all ingredients together. Grease mini bundt pan. Pour batter into pan and then cover tightly with foil. Put two cups of water in the inner pot. Place your trivet inside (mine is the metal one that comes with your pot, I also believe they sell silicone versions and you could also use that with no problem), and then place the bundt pan on your trivet. Secure your lid and make sure your valve is set to sealing. Hit the pressure cook button and set your time to 45 minutes. When the cooking is complete, do a quick release. Once your pin drops, carefully remove the bundt pan and let cool for at least 5 minutes. Then carefully remove the casserole from the bundt pan onto a plate. Enjoy!</span><br />
<br />Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-8921314502551362222019-11-01T15:40:00.000-07:002020-03-12T12:49:42.391-07:00Creamy Lemon Chicken Pasta -Instant Pot Inspirations #1<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6dfNQOIbAT64ODae4QklT-UWcoefwPURaIUqe80th81haD0UtkqJv9WmUZHsdKG70ooqBOb3gjCNd7mJpsPauFoRZjl5Wzy4fOyfTHIDYYVBgeIOMDHwcJGFngc77A_q8McDdepkLdo/s1600/IMG_0087.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6dfNQOIbAT64ODae4QklT-UWcoefwPURaIUqe80th81haD0UtkqJv9WmUZHsdKG70ooqBOb3gjCNd7mJpsPauFoRZjl5Wzy4fOyfTHIDYYVBgeIOMDHwcJGFngc77A_q8McDdepkLdo/s320/IMG_0087.jpg" width="320" /></a><span style="font-size: large;">I have had an Instant Pot for almost 2 years now. It literally took me a year and a half from when I got it to take it out of the box and use it. I was nervous about how the whole pressure thing would work. I am so glad I finally got up the courage because I absolutely love it! I have the 6 quart IP-DUO model. After watching endless YouTube videos, mostly from Pressure Luck, I have ventured into pressure cooking and it is going well. I made this particular recipe this week and both hubs and I loved it. He said it was the most tender chicken we've ever made. That's a pretty big deal! You definitely have to have an Instant Pot to exactly replicate this recipe. But you could also use the ingredients as a guideline to make a delicious pasta dish using traditional cooking methods. But really, get yourself an Instant Pot because it is really fun to cook in and does SO many things! You can find the original recipe, by Pressure Luck, <a href="https://pressureluckcooking.com/recipe/instant-pot-lemon-chicken-pasta/" target="_blank">HERE.</a></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Creamy Lemon Chicken Pasta -Instant Pot Recipe</u></b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Ingredients:</u></span><br />
<br />
<ul>
<li><span style="font-size: large;">2 chicken breasts, diced into bite size chunks</span></li>
<li><span style="font-size: large;">2 lemons, juiced</span></li>
<li><span style="font-size: large;">1/3 cup heavy cream</span></li>
<li><span style="font-size: large;">2 cups chicken broth</span></li>
<li><span style="font-size: large;">2 cups garlic broth ***see note</span></li>
<li><span style="font-size: large;">1 box (12 oz) penne</span></li>
<li><span style="font-size: large;">1 tbs capers</span></li>
<li><span style="font-size: large;">1-2 cans artichoke hearts (I omitted this because hubs is not a fan)</span></li>
<li><span style="font-size: large;">4 tbs butter</span></li>
<li><span style="font-size: large;">1 shallot, diced (I used a small onion)</span></li>
<li><span style="font-size: large;">1 tbs garlic, minced (about 3 cloves)</span></li>
<li><span style="font-size: large;">1 cup grated Parmesan</span></li>
<li><span style="font-size: large;">salt and pepper</span></li>
</ul>
<br />
<span style="font-size: large;">***note - to make garlic broth you use a tablespoon of Better Than Bouillon garlic flavor in 2 cups of water. If you don't want to go to the trouble, just sub 2 more cups of chicken broth and add a sprinkly of garlic powder</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Directions:</u></span><br />
<span style="font-size: large;">Add butter to your Instant Pot and hit "saute". The saute function should be on the high setting. Once the butter melts, add your shallot/onion. Season with salt and pepper. Cook for 2 minutes and then add the garlic and the chicken. Cook an additional 2 minutes (the chicken will not be cooked through at this point. That's ok, the pressure cooking finishes the chicken completely). Add your broth and lemon juice. Add in your box of pasta on top and gently press down into the broth/chicken mixture but DO NOT STIR. Put your Instant Pot on the Pressure Cook setting on high for 6 minutes. Use the Quick Release when the 6 minutes is up. At this point stir in your artichoke hearts (if using), cream, and capers. Stir well. Serve with additional Parmesan. Enjoy!</span><br />
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<br />Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-45159866180869696262019-09-26T07:05:00.000-07:002019-09-26T07:05:02.159-07:00Country Fried Steak Bites - Home Cooked Recipe #84<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBt2oMtY4SjcfGCm24r-k-7O-nIIRTUCUt1b39gKJ50ZcY2-sSW4a_p1IkdUjUf_fD_QWfY6jeJOlDpOpjapT4gcDPuXpXqjCLn_y3M3HITfPZoGvU1ZSGr4evOBVXccfFRPgTcfOiT0/s1600/IMG_3584.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBt2oMtY4SjcfGCm24r-k-7O-nIIRTUCUt1b39gKJ50ZcY2-sSW4a_p1IkdUjUf_fD_QWfY6jeJOlDpOpjapT4gcDPuXpXqjCLn_y3M3HITfPZoGvU1ZSGr4evOBVXccfFRPgTcfOiT0/s320/IMG_3584.jpg" width="320" /></a><span style="font-size: large;">I love, love, love country fried steak. I didn't really have it growing up so when I discovered it as an adult I couldn't get enough. There are a couple of restaurants I absolutely love it at, and others that don't do such a great job. I came across this recipe for country fried steak, but in bite size pieces and I was hooked. I experimented a bit and came up with my own version, so here it is! You can serve it with white gravy for dipping, or ranch like I had, or even a horseradish sauce like the kind you get with a fried onion. It is delicious with any sauce you like really. Also, you can make it as the protein in a meal, or serve them for snacks or an appetizer.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Country Fried Steak Bites</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Ingredients</u></span><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-7estSczQycXC4-XwvEqQVuZU8Subbz391fFAtlrRBvqPO_DCZ9UfUzMTy1jrxbstgQu1k0-ZhL54oxSF-PSKGk1MmVSHGs0uPGwBViGVXZzrpTShoeuTKqPP0RzFe1jgmVoCG9cugk/s1600/IMG_3583.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-7estSczQycXC4-XwvEqQVuZU8Subbz391fFAtlrRBvqPO_DCZ9UfUzMTy1jrxbstgQu1k0-ZhL54oxSF-PSKGk1MmVSHGs0uPGwBViGVXZzrpTShoeuTKqPP0RzFe1jgmVoCG9cugk/s320/IMG_3583.jpg" width="320" /></a>
<li><span style="font-size: large;">2lbs cube steak, cut into bite size pieces (about 1 inch)</span></li>
<li><span style="font-size: large;">2 cups flour</span></li>
<li><span style="font-size: large;">salt & pepper</span></li>
<li><span style="font-size: large;">1 tsp garlic powder</span></li>
<li><span style="font-size: large;">1 tsp onion powder</span></li>
<li><span style="font-size: large;">1 tsp Paprika ( I used smoked Paprika)</span></li>
<li><span style="font-size: large;">1 tsp Cayenne</span></li>
<li><span style="font-size: large;">2 eggs</span></li>
<li><span style="font-size: large;">1 cup milk</span></li>
<li><span style="font-size: large;">oil for frying (use a light oil like vegetable or peanut)</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Directions:</u></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVS5OHSN2w6vOuE_kN4wpKXOUN-fUhNNYdEPde1ymZ7sKoKrP7-hxfhVAj40nj1ZV7g_OvxilY-7wmo9EHVrgE7Rh6QQ3PJRX41dFgpjY5e3k6g89y3HzkbpBWAym4WnSYRgccziTK1Q/s1600/IMG_3582.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVS5OHSN2w6vOuE_kN4wpKXOUN-fUhNNYdEPde1ymZ7sKoKrP7-hxfhVAj40nj1ZV7g_OvxilY-7wmo9EHVrgE7Rh6QQ3PJRX41dFgpjY5e3k6g89y3HzkbpBWAym4WnSYRgccziTK1Q/s320/IMG_3582.jpg" width="320" /></a><span style="font-size: large;">Preheat your oil and let it come up to between 350 and 375 (I used a 6 quart pot and had about 2 inches of oil in the pot). Meanwhile, in one bowl mix together the eggs and milk. Whisk together well. In a separate bowl, mix together flour and all spices. Dip your cube steak bites in flour, then in egg mixture, then back in flour. Fry in batches. It should take less than 5 minutes per batch, just look for a beautiful golden brown crust to form. Place each batch on a paper towel lined plate to drain off excess oil. Salt bites when the pieces come out of the oil. Serve with your favorite dipping sauce. Enjoy!</span><br />
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-88000304211855306652019-09-18T08:13:00.002-07:002019-09-18T08:13:44.718-07:00Simply Sides 27 - Better Than a Restaurant Mexican Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKETcIFTC4NYVmLfkXuS7saTr5Jf6Z4g4oBDShaTcxc67x5gt4O1vyNTSkkLO8DEh6_muYAZ3SLbzM1BWbLxz8bjuorkZHRpfE9n_dZFR2G8SUT5F3S8XE-A6PwCNQOsGVS09gh2U8U_8/s1600/IMG_3498.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKETcIFTC4NYVmLfkXuS7saTr5Jf6Z4g4oBDShaTcxc67x5gt4O1vyNTSkkLO8DEh6_muYAZ3SLbzM1BWbLxz8bjuorkZHRpfE9n_dZFR2G8SUT5F3S8XE-A6PwCNQOsGVS09gh2U8U_8/s320/IMG_3498.jpg" width="320" /></a><span style="font-size: large;">As promised in my last post for the queso chicken, today's recipe is an easy way to make a delicious rice side dish. In my opinion, this recipe is even better than a lot of the rice I have at Mexican restaurants. Plus you can control the amount of spices you put it in so you can make it as flavorful as you like!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Better Than a Restaurant Mexican Rice</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXa-d3BjPUz7WDt93MT5965QMb7Yi64rCt7NC-NCv_fkYJXIxtmc0n3Kr2nignCNK_4fcQq4Jgc_xomkePTED6-3JIr_2u0_whui3pg9aSI79H9wq4U011PIOR37OuWLJbTtdwB8WccQ/s1600/IMG_3494.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXa-d3BjPUz7WDt93MT5965QMb7Yi64rCt7NC-NCv_fkYJXIxtmc0n3Kr2nignCNK_4fcQq4Jgc_xomkePTED6-3JIr_2u0_whui3pg9aSI79H9wq4U011PIOR37OuWLJbTtdwB8WccQ/s320/IMG_3494.jpg" width="320" /></a>
<li><span style="font-size: large;">2 cups long grain white rice</span></li>
<li><span style="font-size: large;">1 8oz can tomato sauce</span></li>
<li><span style="font-size: large;">3 cups chicken broth</span></li>
<li><span style="font-size: large;">1/2 a small onion, diced</span></li>
<li><span style="font-size: large;">1 tsp cumin</span></li>
<li><span style="font-size: large;">salt & pepper</span></li>
<li><span style="font-size: large;">1 tbs olive oil</span></li>
</ul>
<br />
<span style="font-size: large;">***optional: 1 clove garlic minced</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">Saute the onion in olive oil for 5 minutes. Season with salt, pepper, and cumin. If you are adding garlic, saute now for 1 minute. Stir in the rice. Saute for 2 minutes until rice is coated with oil and seasonings and begins to toast. Add in 1/2 the can of tomato sauce; stir well. Pour in chicken broth and bring to a boil. Reduce to a very low simmer and place a lid on. Steam rice for 25-30 minutes. When the rice is cooked through, add the remaining tomato sauce if desired, and fluff with a fork. Serve with your favorite Mexican or Southwestern meal. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9iuWFft6L6XihBNOaMB73OsMvGVMReWttPzfMiBKIkvQwyxvxqxsu8nJaGiTnpbboXzjXWJl5slfqrMotAxzDfY_1WXLzTfWomJytc3Z6_J_-DZFugQsK9US2V-I5k7QZtKZYJmqbWM/s1600/IMG_3497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9iuWFft6L6XihBNOaMB73OsMvGVMReWttPzfMiBKIkvQwyxvxqxsu8nJaGiTnpbboXzjXWJl5slfqrMotAxzDfY_1WXLzTfWomJytc3Z6_J_-DZFugQsK9US2V-I5k7QZtKZYJmqbWM/s320/IMG_3497.jpg" width="320" /></a></div>
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-50775126222729231882019-08-19T09:46:00.002-07:002019-08-19T09:46:37.073-07:00Southwest Queso Chicken - CROCK*POT CAFE 13<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DLiRQkG1xRECgk8KnSxE_uD5wDuJJb_XmVUk9dkkbwL1ZgUgd69QI8-TxtBZhZK8KOtZdZpfmJ1wsOgSEsdMPU9ZTEs6cZgPQmgSJuuUaA58zG99JoB0g2qts8nV8BKG9RItVY0x3qI/s1600/IMG_3418.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DLiRQkG1xRECgk8KnSxE_uD5wDuJJb_XmVUk9dkkbwL1ZgUgd69QI8-TxtBZhZK8KOtZdZpfmJ1wsOgSEsdMPU9ZTEs6cZgPQmgSJuuUaA58zG99JoB0g2qts8nV8BKG9RItVY0x3qI/s320/IMG_3418.jpg" width="320" /></a><span style="font-size: large;">I know a lot of you have busy lives and now that kids have recently gone back to school in the area, I know a lot of parents are looking for a lot of easy dinner ideas. I tried this recipe yesterday and I have to tell ya, it doesn't get much simpler than this. Not only that but it's very few ingredients AND it is super delicious. Plus, it cooks itself since this dish uses your slow cooker as the cooking vessel. Prepare some rice in a rice cooker and a heat up a veggie like corn in the microwave for side dishes and you have a complete meal in no time! I served mine with a homemade version of rice you would get at a Mexican restaurant (super easy, I will post that recipe in the near future!). You can also add some great additions like black beans to bulk the dish up with virtually no effort. Also, you can start the chicken from fresh OR frozen with no change to the cooking time. In addition, you can easily double, triple, or quadruple the recipe depending on your family size. How great is that???</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Southwest Queso Chicken</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWTrM4dVnq37g5aT9Uj4cUPIIEDvBiam0kQECseJPg9JXMthSS_oQ8Uv-4d5PF01QUCp3GoApbHE3Bawh0WwqmKlsyW3ZBf5O69OU883nGNLMDNzaM7IIZ-HXEqvyEnq-Gqr8mBAlHNs/s1600/IMG_3420.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWTrM4dVnq37g5aT9Uj4cUPIIEDvBiam0kQECseJPg9JXMthSS_oQ8Uv-4d5PF01QUCp3GoApbHE3Bawh0WwqmKlsyW3ZBf5O69OU883nGNLMDNzaM7IIZ-HXEqvyEnq-Gqr8mBAlHNs/s320/IMG_3420.jpg" width="240" /></a><span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul>
<li><span style="font-size: large;">1 lb chicken breasts </span></li>
<li><span style="font-size: large;">1 can Rotel (I use the one with fire roasted tomatoes, great flavor)</span></li>
<li><span style="font-size: large;">1 cup chicken broth</span></li>
<li><span style="font-size: large;">1 jar queso (I use Tostitos, it's the only one I like)</span></li>
<li><span style="font-size: large;">1 packet taco seasoning (use your favorite, I favor Old El Paso)</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">Place chicken breasts in your slow cooker. Sprinkle on the packet of taco seasoning. Combine the chicken broth and Rotel, and pour over the chicken. Cook on low for 4 hours. Stir in the queso and let cook 30 more minutes. Serve with your favorite Southwest sides. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdy4y6njJCmwX30IZ-QsguUa06pIZBcpTgqo4S3K1B3PR6oX0saaMhxIbB34I6ulJBzVa20e3OJ0MfWN8EXi3691wHdIEtSN5hMhOG9Ft63LuE8ybk5vlZ1IDxHaQpO8rBw9xcOLzbOk/s1600/IMG_3417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdy4y6njJCmwX30IZ-QsguUa06pIZBcpTgqo4S3K1B3PR6oX0saaMhxIbB34I6ulJBzVa20e3OJ0MfWN8EXi3691wHdIEtSN5hMhOG9Ft63LuE8ybk5vlZ1IDxHaQpO8rBw9xcOLzbOk/s320/IMG_3417.jpg" width="320" /></a></div>
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-7948255799840629042019-08-14T07:10:00.002-07:002019-08-14T07:10:48.134-07:00Beefy Cheesy Sliders - Home Cooked Recipe #83<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljeMkCJASGGzv0W5202Iq1W1tVzMC6TDnLqVmzAO6oyrmkek5y6uzH645K6ybvHqNY6kWCJ6gD3fY_E_RFK4erNgvxgcsmk2VGg9CsX64f0nra8g2o7kR74zC4XL6FhO2366k7-CBvI8/s1600/IMG_2624.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="366" data-original-width="640" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljeMkCJASGGzv0W5202Iq1W1tVzMC6TDnLqVmzAO6oyrmkek5y6uzH645K6ybvHqNY6kWCJ6gD3fY_E_RFK4erNgvxgcsmk2VGg9CsX64f0nra8g2o7kR74zC4XL6FhO2366k7-CBvI8/s320/IMG_2624.jpg" width="320" /></a><span style="font-size: large;">In addition to perusing Pinterest and the internet for recipe ideas, I also watch a boat load of cooking shows on Food Network and the Cooking Channel. One of my favorite Food Network shows is The Kitchen which premieres new episodes on Saturday mornings. Sunny Anderson is one of my favorite hosts from that show and when I saw her recipe for these yummy sliders I had to make them. I varied the recipe slightly but the results are still delicious. You can find here original recipe <a href="https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-meaty-cheesy-casserole-sliders-4644201" target="_blank">HERE.</a> These are great for a party or tailgate or any event where you are wanting delicious little sandwiches.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOod6yyu66Xu_NrrP2RihrOcGgcs3QhA903KD51qY0Dl5UgVL31ndUjDZNXyT9DAhQBywgZlQc_1HK5bJEav7y3liJ0mPzHxMFZsntOubBQMoswwQKreBKhIhWPxRjYqU0je7ykIEkL8/s1600/IMG_2622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOod6yyu66Xu_NrrP2RihrOcGgcs3QhA903KD51qY0Dl5UgVL31ndUjDZNXyT9DAhQBywgZlQc_1HK5bJEav7y3liJ0mPzHxMFZsntOubBQMoswwQKreBKhIhWPxRjYqU0je7ykIEkL8/s320/IMG_2622.jpg" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Beefy Cheesy Sliders</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul>
<li><span style="font-size: large;">12 count slider rolls (I use Hawaiian Rolls - the butter flavored ones)</span></li>
<li><span style="font-size: large;">1 tbs Montreal steak seasoning</span></li>
<li><span style="font-size: large;">1/2 lb roast beef, sliced paper thin</span></li>
<li><span style="font-size: large;">8 oz shredded cheddar</span></li>
<li><span style="font-size: large;">4 oz provolone slices (I use Sargento ultra thin slices)</span></li>
<li><span style="font-size: large;">1/4 cup chipotle mayo </span></li>
<li><span style="font-size: large;">1 stick of butter, melted</span></li>
<li><span style="font-size: large;">2 tbs grated onion</span></li>
<li><span style="font-size: large;">2 tbs grated Parmesan</span></li>
<li><span style="font-size: large;">1 tbs Worcestershire</span></li>
<li><span style="font-size: large;">1 tsp crushed red pepper flakes</span></li>
</ul>
<br />
<br />
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">Preheat your oven to 350. Slice the rolls in half and place the bottom halves in a baking dish. Sprinkle the Montreal steak seasoning on the buns then top with the provolone slices. Top the cheese with the roast beef slices. Mix together the cheddar and chipotle mayo and spread over the roast beef slices. Top with the roll tops. Mix together the butter, Worcestershire, Parmesan, grated onion, and red pepper flakes. Brush this mixture over the tops of the rolls. Cover with foil and bake for 25 minutes. Remove the foil and bake and additional 5 minutes to brown the rolls. Enjoy!</span><br />
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-83219871297033166032019-07-25T09:34:00.006-07:002019-08-14T06:58:05.113-07:00Nacho Cheese Casserole - Pinterest Pick #25<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vsTXr2TABWyogFSb6Icx4LxLB8OvQYq4d32jDP-X2gCEndP4HMCteS4Uzw_V9Ou_M1OHlieTh5qUZnzpAfXB7JXEFnhDbEXJBvZTSRFOqCjwcKEQ_pAw2Yx5YpAqtDqEez8sXcTxHIg/s1600/IMG_2787.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vsTXr2TABWyogFSb6Icx4LxLB8OvQYq4d32jDP-X2gCEndP4HMCteS4Uzw_V9Ou_M1OHlieTh5qUZnzpAfXB7JXEFnhDbEXJBvZTSRFOqCjwcKEQ_pAw2Yx5YpAqtDqEez8sXcTxHIg/s320/IMG_2787.jpg" width="320" /></a><span style="font-size: large;">Sometimes I will just get a craving for Doritos. It's not super often but once in a while. It's funny because as a kid I think Doritos were my least favorite chip. When I was scrolling through Pinterest one evening I saw this casserole and thought I just had to make it. It was pretty delicious! Here is the original <a href="https://www.pinterest.com/pin/271623421261934918/" target="_blank">PIN.</a> The recipe can be found <a href="https://www.foodnetwork.com/recipes/ree-drummond/nacho-cheese-casserole-5623818" target="_blank">HERE.</a></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Nacho Cheese Casserole</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul>
<li><span style="font-size: large;">3 tbs oil</span></li>
<li><span style="font-size: large;">3 tbs flour</span></li>
<li><span style="font-size: large;">2 10 oz cans of your favorite enchilada sauce (I use Old El Paso)</span></li>
<li><span style="font-size: large;">1.5 cups of chicken broth</span></li>
<li><span style="font-size: large;">1 tsp cumin</span></li>
<li><span style="font-size: large;">salt & pepper</span></li>
<li><span style="font-size: large;">1.5 lbs ground beef</span></li>
<li><span style="font-size: large;">onion, diced</span></li>
<li><span style="font-size: large;">2 cloves garlic, minced</span></li>
<li><span style="font-size: large;">1 tsp cumin</span></li>
<li><span style="font-size: large;">1 tsp salt</span></li>
<li><span style="font-size: large;">black pepper</span></li>
<li><span style="font-size: large;">1/2 bag Doritos</span></li>
<li><span style="font-size: large;">2 cups shredded cheese (you can use cheddar, monterey jack, pepper jack, or a combo of your favorites)</span></li>
</ul>
<br />
<span style="font-size: large;">***Toppings: lettuce, tomatoes, olives, green onions, sour cream, salsa - whatever you like on a taco basically!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="background-color: whitesmoke;"><span style="font-size: large;">First, the sauce. In a pot over medium, make a roux with the oil and flour. Once combined and the flour is cooked out for a couple of minutes, add the sauce, broth, cumin, salt, & pepper. Bring to a boil and then reduce to a simmer while preparing the meat. Next, the meat. Brown the ground beef. Add onions and garlic and spices and cook a few more minutes. Combine beef with sauce mixture. Then, prepare the casserole. Preheat oven to 350. Grease a 9x13 dishes with cooking spray. Lightly break up Doritos. Divide into 2 portions. Place one portion in one baking dish and reserve the 2nd portion. Top with the beef mixture. Top with cheese. Bake at 350 for 30-60 minutes. Top with your favorite toppings. Enjoy!</span></span><br />
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Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-26641471171926683452019-04-02T11:35:00.000-07:002019-04-02T11:35:04.313-07:00Simply Sides 26 - Funeral Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY57GfUQsOv4ymiY1DrDFtA-vd4XWptYsqJ1DdW0-WGyjxNXQyoxiyS9PRbkTSZgm7-ngHPAE6A6N-t6j9ISYEhfO1ACm3zN-vWcNIp01ptpCHXqw4CyyqSpJJzUaeSM2sh0YeM0LmaGE/s1600/IMG_2623.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY57GfUQsOv4ymiY1DrDFtA-vd4XWptYsqJ1DdW0-WGyjxNXQyoxiyS9PRbkTSZgm7-ngHPAE6A6N-t6j9ISYEhfO1ACm3zN-vWcNIp01ptpCHXqw4CyyqSpJJzUaeSM2sh0YeM0LmaGE/s320/IMG_2623.jpg" width="240" /></a><span style="font-size: large;">I can't believe it has already been 2 months since I have given you a new recipe but a lot has been going on around here. In January hubs brought me home a new kitty fur baby he adopted from our local shelter and in February we adopted a doggy fur baby from an event that our local shelter was having at a PetSmart location. I have attached their pics at the bottom of this post so you can see my new kids! And now on to our new recipe...</span><br />
<span style="font-size: large;">Do NOT be discouraged by the name of this dish! It is nothing morbid, in fact it is a flavorful & cheesy potato side dish that you will want to eat often. Funeral potatoes are also called hashbrown casserole, cheesy hashbrown casserole, and party potatoes so if you feel weird calling them funeral potatoes, use one of the monikers. The best part of this dish is that it hits so many cravings people have. Cheesy, salty, crunchy, creamy... And very comforting! This is also an extremely easy dish to make, so try it soon!</span><br />
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<span style="font-size: large;">Funeral Potatoes</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsFhb2rGJUFkehrASaKx81ys0vFcXp0uLQkhqJgbnIZtHUhrMNyd8-kCjIeiM0xI3yij4qgbcvUwGw8KzaZeZ9tBcWe7_IFQQNh1T9IKtPEugza9jbdNHJertB8a8WdF8ltFzWn_b9To/s1600/IMG_2625.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsFhb2rGJUFkehrASaKx81ys0vFcXp0uLQkhqJgbnIZtHUhrMNyd8-kCjIeiM0xI3yij4qgbcvUwGw8KzaZeZ9tBcWe7_IFQQNh1T9IKtPEugza9jbdNHJertB8a8WdF8ltFzWn_b9To/s320/IMG_2625.jpg" width="240" /></a>
<li><span style="font-size: large;">1 bag of fresh shredded potatoes (I use Simply Potatoes, plain hashbrowns - find them in the refrigerated section of the grocery store, by the eggs etc). **You can also use frozen, you may need to bake the casserole for longer.</span></li>
<li><span style="font-size: large;">2 cups sour cream (1 16oz container should be fine, I use Breakstone's)</span></li>
<li><span style="font-size: large;">1 can cream of chicken soup (I use Campbell's)</span></li>
<li><span style="font-size: large;">1 onion, diced</span></li>
<li><span style="font-size: large;">1 package shredded cheddar (or grate a block and use 2 cups)</span></li>
<li><span style="font-size: large;">salt & pepper to taste</span></li>
<li><span style="font-size: large;">2 cups potato chips, crushed</span></li>
<li><span style="font-size: large;">2 tbs butter, melted</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">Preheat oven to 350. Grease a 9x13 baking dish. In a bowl, mix together sour cream, cream of chicken soup, onion, salt & pepper, and shredded cheese. Fold in potatoes. Combine butter and crushed chips in a separate bowl. Pour sour cream/potato mixture into 9x13 pan. Top with chip mixture. Bake for 30-45 minutes (closer to an hour if using frozen hashbrowns). Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN41Lm6DxTm7IVkKYxJviE6k9Q35hu5kV2tGJzcszoQbEeR9BXzLTsS81BwaTm9-BES8tlodK4zqLbmimyuGgkRXsua3Q60XftwhZzkKffDtredw0M-h87JTsibvOMVMBP43Xcft1-lI/s1600/IMG_2722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmN41Lm6DxTm7IVkKYxJviE6k9Q35hu5kV2tGJzcszoQbEeR9BXzLTsS81BwaTm9-BES8tlodK4zqLbmimyuGgkRXsua3Q60XftwhZzkKffDtredw0M-h87JTsibvOMVMBP43Xcft1-lI/s320/IMG_2722.jpg" width="240" /></a></div>
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-88626692313076938822019-01-29T06:19:00.000-08:002019-01-29T08:19:50.104-08:00Creamy Tortellini Soup - Pinterest Pick #24<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16UhYEhjI6RP7a1k0OSIjpMqc8dsq3N3mksXclzSRpQs42lSKU4s2xwO33XfMP2o_pacIlt8P24k2mHsnO3Y2WZ0suv4rzIZbV0OuhJbQ1-rCULLeSAxT8K3oj4T-7gRq1A7y4eFPO7o/s1600/IMG_2569.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi16UhYEhjI6RP7a1k0OSIjpMqc8dsq3N3mksXclzSRpQs42lSKU4s2xwO33XfMP2o_pacIlt8P24k2mHsnO3Y2WZ0suv4rzIZbV0OuhJbQ1-rCULLeSAxT8K3oj4T-7gRq1A7y4eFPO7o/s320/IMG_2569.jpg" width="320" /></a><span style="font-size: large;">Two years ago I made a delicious tortellini soup (you can find that recipe <a href="http://noroomfordessertpodcast.blogspot.com/2017/03/tortellini-soup-home-cooked-recipe-76.html" target="_blank">HERE</a>). Because the weather has actually been pretty cold this winter in FL I was looking for comforting soup, stew, and one pot meal recipes. I came across this recipe on Pinterest for CREAMY tortellini soup and I remembered how good my other recipe was, so I decided to give it a try. Both hubs and I loved it! And it fit the bill for a comforting soup dinner on a chilly night. Not to mention you make it in your slow cooker so it's super easy as well. I made a couple of adjustments, as I always do. Instead of both cans of diced tomatoes I only used 1 can and then a can of plain tomato sauce. I used frozen spinach instead of fresh. And because my diced tomatoes were plain and not Italian style, I spiced up the soup with a couple of dashes of garlic salt, a big pinch of Italian seasoning, and lots of black pepper. Also, I made this soup without meat for meatless Monday, but you can easily add in some chicken or sausage if you choose. You can find the original pin <a href="https://www.pinterest.com/pin/271623421261579691/" target="_blank">HERE</a> and the original recipe is listed on the pin, it does not link to a website. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKN5RbPpdTKItK9W9W9vrjbnJR9dM4ClnTffk1mUQk8C2fe3_hSqzZ__5FrFojcHGbnjpsqJcXn-ArPOS12tfytTkTAamxM4GKfxB_aGSteabl6OluE8cHgRL8FSNjceOqRzdzA3N3uAo/s1600/IMG_2568.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKN5RbPpdTKItK9W9W9vrjbnJR9dM4ClnTffk1mUQk8C2fe3_hSqzZ__5FrFojcHGbnjpsqJcXn-ArPOS12tfytTkTAamxM4GKfxB_aGSteabl6OluE8cHgRL8FSNjceOqRzdzA3N3uAo/s320/IMG_2568.jpg" width="320" /></a><span style="font-size: large;">Creamy Tortellini Soup</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul>
<li><span style="font-size: large;">1 bag of frozen tortellini</span></li>
<li><span style="font-size: large;">1 box (10 oz) frozen spinach (or a bag of fresh baby spinach)</span></li>
<li><span style="font-size: large;">2 cans diced tomatoes (or 1 can of diced, and 1 can of tomato sauce)</span></li>
<li><span style="font-size: large;">1 block of cream cheese, cut into 4 chunks</span></li>
<li><span style="font-size: large;">1 carton chicken broth</span></li>
<li><span style="font-size: large;">garlic salt</span></li>
<li><span style="font-size: large;">black pepper</span></li>
<li><span style="font-size: large;">Italian seasoning</span></li>
</ul>
<br />
<span style="font-size: large;">***Parmesan cheese for topping (optional)</span><br />
<span style="font-size: large;">***Garlic bread for serving (optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AFLMX0zFj86hqZqrlko3T0sdbaYZN4xF53v8lMIjsgWuZn_s9Kc6K1XpEV0Aglm4QBZpAnlnPtVR6Q-FUd64iKfxgdN2x455pFNaI80yc9FlA7_S891uFtxdEcUbWr6bvTiiB4sQWy8/s1600/IMG_2567.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AFLMX0zFj86hqZqrlko3T0sdbaYZN4xF53v8lMIjsgWuZn_s9Kc6K1XpEV0Aglm4QBZpAnlnPtVR6Q-FUd64iKfxgdN2x455pFNaI80yc9FlA7_S891uFtxdEcUbWr6bvTiiB4sQWy8/s320/IMG_2567.jpg" width="320" /></a><span style="font-size: large;">Put all ingredients in the slow cooker. Cook on low for 4 hours. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W9m8RlFjcp_v8FZNexfqfd2AA44THMrJe-HkWM68wlMN7mGqz_1u8mBNG9xYTMtT4V-9qHiAJkMSHLTkWZQ2kJsBgKWjYD4cO0yOr5jNg2ye17rPAuYcDmIuHoeSuiy8lPR2N8RqooY/s1600/IMG_2570.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-W9m8RlFjcp_v8FZNexfqfd2AA44THMrJe-HkWM68wlMN7mGqz_1u8mBNG9xYTMtT4V-9qHiAJkMSHLTkWZQ2kJsBgKWjYD4cO0yOr5jNg2ye17rPAuYcDmIuHoeSuiy8lPR2N8RqooY/s320/IMG_2570.jpg" width="320" /></a></div>
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Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-38693990311110645452019-01-18T06:44:00.003-08:002019-01-18T06:44:58.462-08:00Stuffed Tuscan Chicken - Pinterest Pick #23<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutRHEu1fcMGNwe-t1VK1Tcjz-h11xsfaLPlbLmgbF-MVtGhr0eLjW2pbfT5uuIUiFAHaAPMcngPMXwyOUxSaESp-YeXmSVKRFF950CUHLvE3GWPAG3z2bwOmDZqj99RpJQwt_rzt-qyk/s1600/IMG_2525.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutRHEu1fcMGNwe-t1VK1Tcjz-h11xsfaLPlbLmgbF-MVtGhr0eLjW2pbfT5uuIUiFAHaAPMcngPMXwyOUxSaESp-YeXmSVKRFF950CUHLvE3GWPAG3z2bwOmDZqj99RpJQwt_rzt-qyk/s320/IMG_2525.jpg" width="320" /></a><span style="font-size: large;">New ways to eat chicken are always on my mind when I am browsing the internet for recipe ideas. I came across this recipe and when I saw that it had both cheese and sundried tomatoes, I was in. This is a great low carb, gluten free option that is pretty filling. We had ours with salad and that was enough for a dinner. You can find the original pin <a href="https://www.pinterest.com/pin/271623421261588027/" target="_blank">HERE</a> and the recipe <a href="http://coopcancook.com/stuffed-tuscan-chicken/" target="_blank">HERE.</a> The one shortcut I took was instead of making the garlic herb cheese myself was that I used Alouette garlic herb cheese that you can find in your deli's cheese section. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Stuffed Tuscan Chicken</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEUiFNxnc6NxK_0ZIlxzTm1sAhmcZxPBL5KztZJ7h6mL_AIauHjlIkZck1kJs53m1mHubhGXuThCCQG-9CAksdc6WwXJ0f6fdVoJOqx1suc700ucq6r61q6zSXoeD6iwrrjCr1i6WYpk/s1600/IMG_2524.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEUiFNxnc6NxK_0ZIlxzTm1sAhmcZxPBL5KztZJ7h6mL_AIauHjlIkZck1kJs53m1mHubhGXuThCCQG-9CAksdc6WwXJ0f6fdVoJOqx1suc700ucq6r61q6zSXoeD6iwrrjCr1i6WYpk/s320/IMG_2524.jpg" width="320" /></a>
<li><span style="font-size: large;">4 boneless, skinless chicken breasts</span></li>
<li><span style="font-size: large;">2 tbs olive oil</span></li>
<li><span style="font-size: large;">2 tbs Cajun seasoning (I use Slap Yo Mama - I find it at Walmart)</span></li>
<li><span style="font-size: large;">1 tbs Italian seasoning</span></li>
<li><span style="font-size: large;">1 tbs paprika</span></li>
<li><span style="font-size: large;">1 tbs onion powder</span></li>
<li><span style="font-size: large;">1 container Alouette garlic herb cheese spread</span></li>
<li><span style="font-size: large;">1 small container of sun dried tomatoes (chop all the tomatoes and reserve the oil)</span></li>
<li><span style="font-size: large;">1 10 oz pkg of frozen spinach, thawed & drained</span></li>
<li><span style="font-size: large;">1/4 cup shredded mozzarella</span></li>
<li><span style="font-size: large;">1/4 cup grated Parmesan</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Directions:</span><br />
<span style="font-size: large;">Butterfly all of the chicken breasts, being careful not to slice them all the way through. Rub the chicken with the reserved oil from the sun-dried tomatoes. Season the chicken with the Cajun spice, Italian spice, paprika, and onion powder. In a separate bowl, mix together the spinach, sun-dried tomatoes, garlic herb cheese, mozzarella, and Parmesan. Add a heaping tablespoon of the mixture to each chicken breast and press both sides together to close (use toothpicks to seal so the mixture doesn't come out. Bake at 350 for 30-40 mins (the original recipe calls for searing both sides of the chicken in a pan for baking but I did not find this step necessary, especially on a weeknight). Let rest 5 minutes before serving. Enjoy!</span><br />
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<br />Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-53324598416247302312018-12-26T13:04:00.000-08:002018-12-26T13:04:39.233-08:00Copycat Calypso Shrimp Linguine with Scallops - Home Cooked Recipe #83<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts0Exw1TbIqf2sbyicnDpMoC74juwlFhLBxP47cZubj5ia-JNjXAEMR72yMUExncOov6UumBM9tyQPYhbFxl-cuBU8SmFleOh9tU6XllNnchApi4Jb0b84J9uWY2-9ypVMHihD1EoGPA/s1600/IMG_2323.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhts0Exw1TbIqf2sbyicnDpMoC74juwlFhLBxP47cZubj5ia-JNjXAEMR72yMUExncOov6UumBM9tyQPYhbFxl-cuBU8SmFleOh9tU6XllNnchApi4Jb0b84J9uWY2-9ypVMHihD1EoGPA/s320/IMG_2323.jpg" width="240" /></a><span style="font-size: large;">I recently went to lunch with some girlfriends to Bahama Breeze. It is the first time I have been there in years and years. I had a lighter portion of their Calypso Shrimp Linguine. Although I was not in love with their prices, I WAS in love with this pasta dish and wish I had ordered the regular size portion. I scoured the internet looking for copycat recipes and I found some! They all had the exact same ingredients so I wrote it down and made it myself! There are a couple of small tweaks I made to the recipe. I did not cook the scallions, but mainly used them for a garnish on top. Instead I used 1/2 of a small diced onion during the actual cooking. And I topped mine with loads of grated Parmesan, because CHEESE. Plus I added scallops as well because the more shellfish the better I say. Bonus, I made the recipe on October 17th, which is National Pasta Day!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Copycat Calypso Shrimp Linguine</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients:</span><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cBVO5OPffYDyKy2mWV4rksBlseIOHlzBOMELzNE_dXmi4GOiYcCTbBbk2qZXoHOAlXIYJY9N45o66QzafHCvHZBBYtB6nuYo60_8FsKwAkHQI76-Q-OMLH76Viv6-tCpDBpBxfBEGHI/s1600/IMG_2320.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cBVO5OPffYDyKy2mWV4rksBlseIOHlzBOMELzNE_dXmi4GOiYcCTbBbk2qZXoHOAlXIYJY9N45o66QzafHCvHZBBYtB6nuYo60_8FsKwAkHQI76-Q-OMLH76Viv6-tCpDBpBxfBEGHI/s320/IMG_2320.jpg" width="240" /></a>
<li><span style="font-size: large;">1 box linguine</span></li>
<li><span style="font-size: large;">1 lb large shrimp, peeled and deveined</span></li>
<li><span style="font-size: large;">1 lb bay scallops</span></li>
<li><span style="font-size: large;">1 stick butter</span></li>
<li><span style="font-size: large;">1/2 small onion, diced</span></li>
<li><span style="font-size: large;">1 cup heavy cream</span></li>
<li><span style="font-size: large;">3 scallions, sliced</span></li>
<li><span style="font-size: large;">2 tbs diced tomatoes</span></li>
<li><span style="font-size: large;">1/2 cup grated Parmesan </span></li>
<li><span style="font-size: large;">1 cup clam juice</span></li>
<li><span style="font-size: large;">1 cup chicken broth</span></li>
<li><span style="font-size: large;">4 tbs blackening seasoning (I make my own but you could use store bought)</span></li>
<li><span style="font-size: large;">1 tsp cayenne</span></li>
<li><span style="font-size: large;">salt and pepper</span></li>
</ul>
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<span style="font-size: large;">Directions:</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uC-3xQqqpBTiotgYQg1vtEQyyN3_nq782wwgzYTisWhdLvZvw0Ed35G4f_mfHusyZXSfY86oc3XE7HQsq3GDbR4QaYzHN2nW2ia3V-Swts7wA3u5WHJcMlaYbwbf2p_6AXypveEiZHQ/s1600/IMG_2321.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uC-3xQqqpBTiotgYQg1vtEQyyN3_nq782wwgzYTisWhdLvZvw0Ed35G4f_mfHusyZXSfY86oc3XE7HQsq3GDbR4QaYzHN2nW2ia3V-Swts7wA3u5WHJcMlaYbwbf2p_6AXypveEiZHQ/s320/IMG_2321.jpg" width="240" /></a><span style="font-size: large;">Whisk together clam juice, chicken broth, blackening seasoning, and cayenne. Refrigerate until ready to use (you can make this ahead of time). Cook linguine according to package directions, While linguine is cooking, heat up a large saute pan on medium high. Add butter. Saute onion for 2 to 3 minutes. Season shrimp and scallops with salt and pepper and saute in butter/onions until cooked through, about 5 minutes. Add in broth and heavy cream. Simmer for 5 minutes. Toss in cooked linguine until well coated. Plate. Garnish with scallions, tomatoes, and Parmesan. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYALGtQW_BJDmnBJgd3dItFFtlME6cIKAjK6mn2EgPYaKhzVWUNRVFUG7TlQv9KHFfddj1WfUbtJQvYeRj0_TlsuDLmnBK20Z_yPKBzbd3HvJTuyMUTx-9ENeuw5_63t_BxoiNV1J7xjE/s1600/IMG_2322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYALGtQW_BJDmnBJgd3dItFFtlME6cIKAjK6mn2EgPYaKhzVWUNRVFUG7TlQv9KHFfddj1WfUbtJQvYeRj0_TlsuDLmnBK20Z_yPKBzbd3HvJTuyMUTx-9ENeuw5_63t_BxoiNV1J7xjE/s320/IMG_2322.jpg" width="240" /></a></div>
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Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-75788699783992383122018-12-03T08:38:00.001-08:002018-12-03T08:38:57.822-08:00Sloppy Joe Sliders - Pinterest Pick #22<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitjaXv5_dl-Lx-evp7-lq1RIntcOuqo_-DthsSSnNUlYw1pPBTSvR1Qa1WQbIzxVlUc15q7uWxjHok-HzP57_q2zvUulJHHQJGh9HnsyP1xaKpoEAZfHL-6MrSt10OhKDd2tCv5JYj44/s1600/IMG_2314.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjitjaXv5_dl-Lx-evp7-lq1RIntcOuqo_-DthsSSnNUlYw1pPBTSvR1Qa1WQbIzxVlUc15q7uWxjHok-HzP57_q2zvUulJHHQJGh9HnsyP1xaKpoEAZfHL-6MrSt10OhKDd2tCv5JYj44/s320/IMG_2314.jpg" width="240" /></a><span style="font-size: large;">I may have mentioned before that I adore a slider. Maybe once or twice! I think they are a great food for parties or for an easy weeknight meal. Plus I have little hands so I like sliders better than a regular size sandwich. Sliders are so customizable as well. You can see another one of my slider recipes <a href="http://noroomfordessertpodcast.blogspot.com/2017/12/french-dip-sliders-pinterest-pick-19.html" target="_blank">HERE.</a> Also, I love sloppy joes! I have two other sloppy joe recipes which you can find <a href="http://noroomfordessertpodcast.blogspot.com/2017/08/philly-cheesesteak-sloppy-joes.html" target="_blank">HERE</a> and <a href="http://noroomfordessertpodcast.blogspot.com/2015/03/mexican-sloppy-joes-pinterest-pick-7.html" target="_blank">HERE.</a> This is also a pick I found on Pinterest. You can find the original pin <a href="https://www.pinterest.com/pin/ARylS777TBySJzyhWvXbdWKeoKpXtOwv6kFhhaaJwKJVfggjIQ3bnGk/" target="_blank">HERE</a></span><br />
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<span style="font-size: large;">and the original recipe <a href="https://www.aol.com/article/lifestyle/2018/08/21/best-bites-cheesy-sloppy-joe-sliders/23505611/" target="_blank">HERE.</a></span></div>
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<span style="font-size: large;">Sloppy Joe Sliders</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnivheBt9hcMCzWDMDwmTaJKpLIFaWKcZaxR7a0pJ8PkSDKNeXGD1NJ-K7D2cT2pY9Xv4Bt3Gb_jiULp6bY0QyqRQqP6ewY9BYDjAzkmEusRFvgmlx9NXLooJFBUuOoOwGtLthyLFhgLU/s1600/IMG_2316.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="547" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnivheBt9hcMCzWDMDwmTaJKpLIFaWKcZaxR7a0pJ8PkSDKNeXGD1NJ-K7D2cT2pY9Xv4Bt3Gb_jiULp6bY0QyqRQqP6ewY9BYDjAzkmEusRFvgmlx9NXLooJFBUuOoOwGtLthyLFhgLU/s320/IMG_2316.jpg" width="273" /></a>
<li><span style="font-size: large;">1 lb ground beef</span></li>
<li><span style="font-size: large;">1 package (12 count) slider rolls (I used King Hawaiian's butter flavored rolls)</span></li>
<li><span style="font-size: large;">2 cups of shredded or sliced cheese (I used shredded cheddar)</span></li>
<li><span style="font-size: large;">1 stick butter, divided (3 tbs melted, 5 tbs whole)</span></li>
<li><span style="font-size: large;">1 onion, diced</span></li>
<li><span style="font-size: large;">1 red bell pepper, diced</span></li>
<li><span style="font-size: large;">2 cloves garlic, minced</span></li>
<li><span style="font-size: large;">1 cup ketchup (I prefer Heinz)</span></li>
<li><span style="font-size: large;">2 tbs brown sugar (if you don't want it overly sweet, I would cut this down to 1 tbs)</span></li>
<li><span style="font-size: large;">2 tbs dijon mustard</span></li>
<li><span style="font-size: large;">1/4 cup apple cider vinegar</span></li>
<li><span style="font-size: large;">2 tbs Worcestershire sauce</span></li>
<li><span style="font-size: large;">1 tsp liquid smoke</span></li>
<li><span style="font-size: large;">1 tbs chili powder (I have been a big fan of ancho chili powder lately)</span></li>
<li><span style="font-size: large;">salt and pepper</span></li>
</ul>
</div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Directions:</span></div>
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<span style="font-size: large;">Preheat oven to 350.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZmpkOQj_pwAPeEGGehocSjVJ70Hvtoy8TS_OkLMKPI70o3mrUoCmf0Gpa4NYaoIbqz92UfW-g0Y9B10QqbD-FK0jU-h6MRzENhCrLjkiib0LRXuXPHwG3oxn57EJO9Etyos2ijUDJdw/s1600/IMG_2317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZmpkOQj_pwAPeEGGehocSjVJ70Hvtoy8TS_OkLMKPI70o3mrUoCmf0Gpa4NYaoIbqz92UfW-g0Y9B10QqbD-FK0jU-h6MRzENhCrLjkiib0LRXuXPHwG3oxn57EJO9Etyos2ijUDJdw/s320/IMG_2317.jpg" width="240" /></a></div>
<span style="font-size: large;">Brown ground beef. About halfway through, add the onion. When beef is browned, add bell pepper and garlic. Saute about 5 minutes before adding sauce ingredients. Add butter, ketchup, brown sugar, mustard, vinegar, Worcestershire, liquid smoke, chili powder, salt, and pepper. Cook for at least 5 minutes, up to an hour on a low simmer. Use one tablespoon of the melted butter on the bottom of a baking dish. Pleace the bottom of the slider rolls on top of that butter. Pile up your meat on top of the bottom buns. Sprinkle your shredded cheese, or lay out your cheese slices on top of the meat. Top with the top buns. Brush the tops with the rest of the melted butter. Bake for 10 minutes. I served mine with tater tots for that old school feel. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKehqs79GMBtkk8H1OaUq9R5CeJZwFp7wqMmF5tlr-x6KURXQs9MACl7w2tBhfcF8yQMPKpS1orlJE9gc7ecn8sxYd_41phv9F-CUaAzmOpD5LWB929_3KmisgUDRExLM25wsdFvuJibs/s1600/IMG_2315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="629" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKehqs79GMBtkk8H1OaUq9R5CeJZwFp7wqMmF5tlr-x6KURXQs9MACl7w2tBhfcF8yQMPKpS1orlJE9gc7ecn8sxYd_41phv9F-CUaAzmOpD5LWB929_3KmisgUDRExLM25wsdFvuJibs/s320/IMG_2315.jpg" width="314" /></a></div>
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Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-76090664866427477352018-10-24T07:06:00.000-07:002018-10-24T07:06:41.022-07:00Salmon in Tomato and Feta Sauce - Pinterest Pick #21<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy0_rgYrSFv8WiO5kWgbLpq3icbPsTX4YBCZNWZl8SAY-Z_cWdPT-cIGVbHVv1ra7HccaSsf_8_OfIzQl2clzKEQ7zqAYw03sE-B8MSyFbPcraQQ6L_JubBZMW4WxMl8_Fh_QSLrYrUg/s1600/10761897328_IMG_0366.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy0_rgYrSFv8WiO5kWgbLpq3icbPsTX4YBCZNWZl8SAY-Z_cWdPT-cIGVbHVv1ra7HccaSsf_8_OfIzQl2clzKEQ7zqAYw03sE-B8MSyFbPcraQQ6L_JubBZMW4WxMl8_Fh_QSLrYrUg/s320/10761897328_IMG_0366.JPG" width="320" /></a><span style="font-size: large;">This recipe is a great way to keep salmon moist while adding lots of flavor. I found the recipe while perusing Pinterest, and you can find the original pin <a href="https://www.pinterest.com/pin/271623421261094287/" target="_blank">HERE.</a> I did make some minor adjustments to the recipe, like leaving out the parsley and fennel, and you can compare the differences to the original recipe which can be found <a href="https://www.closetcooking.com/salmon-in-tomato-and-feta-sauce-aka/" target="_blank">HERE.</a> I served it with yellow rice (I use Vigo brand) and my Parmesan Green Beans (find that recipe <a href="https://noroomfordessertpodcast.blogspot.com/2018/10/simply-sides-25-parmesan-green-beans.html" target="_blank">HERE</a>). It is a quick weeknight recipe as neither the tomato sauce or salmon takes long to cook.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Salmon In Tomato and Feta Sauce</u></b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek3boKrII3g8qtKOYxvJzgBP7Ctj91yfcSHSCDLRtfEF1BXfE7NXR2a1ODJ7DLFt32HEbBKt9MZH1QaIBYLIUkG-rREAgZjZsifNknjtOnsBjhVBovLVfWX7tc5LRlap6qqpU3lbv4k4/s1600/10761900256_IMG_0363.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjek3boKrII3g8qtKOYxvJzgBP7Ctj91yfcSHSCDLRtfEF1BXfE7NXR2a1ODJ7DLFt32HEbBKt9MZH1QaIBYLIUkG-rREAgZjZsifNknjtOnsBjhVBovLVfWX7tc5LRlap6qqpU3lbv4k4/s320/10761900256_IMG_0363.JPG" width="320" /></a>
<li><span style="font-size: large;">1 tbs olive oil</span></li>
<li><span style="font-size: large;">1/2 onion, diced</span></li>
<li><span style="font-size: large;">2 cloves garlic, chopped</span></li>
<li><span style="font-size: large;">1 tbs red pepper flakes</span></li>
<li><span style="font-size: large;">28 oz can diced tomatoes</span></li>
<li><span style="font-size: large;">1 tbs dried dill</span></li>
<li><span style="font-size: large;">1 lb salmon</span></li>
<li><span style="font-size: large;">1 cup crumbled feta</span></li>
<li><span style="font-size: large;">salt & pepper</span></li>
</ul>
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Directions:</u></b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gwyZP5lbjTqzBda2p8VnsAaRzPPK7ngONro0c0GNi5M4jBEfFw2uyf9EWqahHVKTT6aCiDNr6THLeTtHDMIjVKp-jcltioATeDFmpHV80tYd5o8KbEYnqSG2yxefyUjMYe8NwliXY7A/s1600/10761905440_IMG_0362.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gwyZP5lbjTqzBda2p8VnsAaRzPPK7ngONro0c0GNi5M4jBEfFw2uyf9EWqahHVKTT6aCiDNr6THLeTtHDMIjVKp-jcltioATeDFmpHV80tYd5o8KbEYnqSG2yxefyUjMYe8NwliXY7A/s320/10761905440_IMG_0362.JPG" width="320" /></a><span style="font-size: large;">Preheat the oven to 400. Saute the onions in olive oil over medium heat. Add in the garlic, cook an additional minute. Stir in the red pepper flakes and then add your tomatoes. Cook for five minutes and then add your dill. Place salmon on foil lined baking sheet and season with salt and pepper. Top with tomato sauce and sprinkle with crumbled feta. Bake for 15 minutes. Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LYUMKt1GlzR49J0WoKkb4aOkovNM3VMSXcZsM8hflsNUPsc7HcYjRKhW-td9Y6JlqtETeWLnQ2SWCIi8zzWlm3S1nZPAxSg5EB6_5Oi2qyh41pTMXtIqAOypeYCM58n974NH8-MkicE/s1600/10762098880_IMG_0369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5LYUMKt1GlzR49J0WoKkb4aOkovNM3VMSXcZsM8hflsNUPsc7HcYjRKhW-td9Y6JlqtETeWLnQ2SWCIi8zzWlm3S1nZPAxSg5EB6_5Oi2qyh41pTMXtIqAOypeYCM58n974NH8-MkicE/s320/10762098880_IMG_0369.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0tag:blogger.com,1999:blog-3502099498409597229.post-37722136051861921482018-10-15T05:04:00.000-07:002018-10-15T05:04:12.951-07:00Simply Sides 25 - Parmesan Green Beans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i8xytZ79Y4G_j0MbETLjl1GjqU8670TSn3sDuHS4dGoVYL2FsqvLW_cllwS49qJxPBwKxcC3Osr_gylmRgckVn53aypSwP3UqGM7FOJALsiaPNbJnAdsbGaRGL7kyMc5V5bvxLfyEYk/s1600/10762232928_IMG_0364.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8i8xytZ79Y4G_j0MbETLjl1GjqU8670TSn3sDuHS4dGoVYL2FsqvLW_cllwS49qJxPBwKxcC3Osr_gylmRgckVn53aypSwP3UqGM7FOJALsiaPNbJnAdsbGaRGL7kyMc5V5bvxLfyEYk/s320/10762232928_IMG_0364.JPG" width="320" /></a><span style="font-size: large;">This is a simple side dish that has a lot of flavor. The prep is easy and the green beans cook quickly. It does require the green beans to be fresh, so make sure they are in season when making this. Besides the green beans, all of the other items are pantry staples for me that I always have on hand. I also think this recipe would be good with broccoli or cauliflower, but you may have to roast them a little longer than you would the green beans.</span><br />
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<b><u><span style="font-size: large;">Parmesan Green Beans</span></u></b><br />
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<u><b><span style="font-size: large;">Ingredients:</span></b></u><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwZV-NDqIy4YbO_26kHTLEdzeYq8xcone4RLCZy0CiWueRzCXTo7rXJUpLFdvvawJp1GLJYfFNEbye3Y3ZVv1se0xDLMpXozGWXPcOk7crvSg35DI0qPOhzKtB0-8032o_sj1kJQEqQ4/s1600/10762253152_IMG_0360.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="428" data-original-width="640" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwZV-NDqIy4YbO_26kHTLEdzeYq8xcone4RLCZy0CiWueRzCXTo7rXJUpLFdvvawJp1GLJYfFNEbye3Y3ZVv1se0xDLMpXozGWXPcOk7crvSg35DI0qPOhzKtB0-8032o_sj1kJQEqQ4/s320/10762253152_IMG_0360.JPG" width="320" /></a>
<li><span style="font-size: large;">12-16 oz package of fresh green beans, trimmed</span></li>
<li><span style="font-size: large;">1 egg, beaten</span></li>
<li><span style="font-size: large;">2 tbs olive oil</span></li>
<li><span style="font-size: large;">1/2 cup grated Parmesan</span></li>
<li><span style="font-size: large;">2 cloves garlic, minced</span></li>
<li><span style="font-size: large;">1 tbs garlic salt (I use Lawry's)</span></li>
</ul>
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<b><u><span style="font-size: large;">Directions:</span></u></b><br />
<span style="font-size: large;">Preheat oven to 425. Mix together egg, olive oil, parmesan, and garlic salt. Add green beans and toss well. Spread into a single layer on a foil lined baking sheet (tip: lining your baking sheet with foil is great for tons of recipes and saves you clean up time). Bake for 15 minutes. Enjoy!</span><br />
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<span style="font-size: large;"><br /></span>Melissa NRFDhttp://www.blogger.com/profile/08797966958288244680noreply@blogger.com0