1
Cheesy Cauliflower Casserole
2
Easy Baked Onion Rings
3
Slow Cooked Corned Beef Brisket with Vegetables + Leftovers
4
The Best Stewed Tomatoes Ever
5
EASY Stuffed Pepper Casserole
6
Oven Roasted Creamy Cherry Tomato Sauce
7
Turkey & Kale Meatball Sub
8
Pepperoni Pizza Cauliflower Casserole
9
Quinoa Stuffed Peppers
10
Chinese Takeout Chicken and Broccoli
11
Baked Broccoli Macaroni and Cheese
12
Tri Color Pasta Salad
13
Slow Cooker Pot Roast
14
Creamy Mashed Potatoes
15
Crockpot Chipotle Chicken Tacos
16
Delicious Taco Casserole
17
Green Bean and Broccoli Casserole
18
WOWZA Baked Beans + Bacon
19
Lunch Time – Cilantro shrimp and Edamame Beans
20
Kale Turkey Meatballs

Cheesy Cauliflower Casserole

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

Ok, we have the 3 C’s here.  Let’s talk about them.

Cheesy – who doesn’t love cheese?  Mozzarella, Cheddar and Parmesan are my favorites for recipes.  And this recipe has 2 of them in!
Cauliflower – beautiful cauliflower, fresh from the garden, I love you.  You can’t go wrong with cauliflower, you just can’t!
Casserole – I love casseroles.   You put them inside the oven and magic happens.  That’s the only way I can describe it.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.  

We love this casserole, especially when we can pick the cauliflower straight from the garden.   We usually have it as our  dinner main dish because it’s pretty filling, especially if you add a piece of crusty bread on the side.   You can also serve the casserole a side dish,  it would be great paired with a meat at the holiday table.  

DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

Hope you enjoy!

Update: This recipe now has a video to go along with it! If you like the recipe please share on Facebook!

Cheesy Cauliflower Casserole
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Ingredients
  1. 1 head cauliflower, cut into florets
  2. 8 ounces shredded cheddar cheese
  3. 1/4 cup + 2 tablespoons Parmesan cheese
  4. 2 tablespoons bread crumbs
  5. 3/4 cup heavy cream
  6. 1 tablespoon dried sage
  7. 1 garlic clove, minced
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
Instructions
  1. Preheat your oven to 375 degrees.
  2. Steam your cauliflower for 3 minutes, drain.
  3. Add cauliflower into casserole baking dish.
  4. In a bowl stir together your Cheddar cheese, 1/4 cup Parmesan cheese, heavy cream, dried sage, minced garlic, salt and pepper.
  5. Pour everything in your bowl over cauliflower and toss to coat evenly.
  6. Sprinkle remaining 2 tablespoons Parmesan cheese and bread crumbs on top.
  7. Bake for 30 minutes or until top is slightly browned.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
DOUBLE CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with both cheddar and Parmesan cheese to make it extra cheesy! It makes a great vegetarian main dish or holiday side dish.

 

Easy Baked Onion Rings

EASY BAKED Onion Rings! This homemade baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are! 

 

EASY BAKED Onion Rings! This homemade baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are!

Let’s talk onion rings. We have harvested so many onions our kitchen looks like a onion shop (if that exists).   So after Matthew threw me so many onion ring hints, I took them and promised him onion rings would be made.  These onion rings are so easy to make and so delicious to eat! 

This recipe uses creole spice mix which I include in the ingredients list to make your own.  This seasoning is great for meat rubs, rice dishes and soups too.   You can also buy this seasoning mix already made, but you probably have all the ingredients already in your kitchen.  If you made this seasoning and put it into mason jars it would be make a awesome gift for fellow cooking lovers.  

EASY BAKED Onion Rings! This homemade baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are!

 

Oven Baked Onion Rings
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Ingredients
  1. 2 large onions - sliced into 1/4 to 1/2 inch rings
  2. 1/2 cup flour
  3. 1/2 cup milk
  4. 1 egg - beaten
  5. 1 cup breadcrumbs
  6. 1 tablespoon creole spice mix
  7. salt + pepper to taste
creole spice mix
  1. 1/8 teaspoon cayenne pepper
  2. 3/4 teaspoon paprika
  3. 1/4 teaspoon sea salt
  4. 1/4 teaspoon garlic powder
  5. 1/4 teaspoon onion powder
  6. 1/4 teaspoon basil
  7. 1/4 teaspoon oregano
  8. 1/8 teaspoon black pepper
  9. 1/8 teaspoon thyme
Instructions
  1. Preheat your oven to 425 degrees.
  2. Place half or your flour into a bowl.
  3. Mix the other half of flour with milk and beaten egg. Mix in breadcrumbs, creole spice mix, salt + pepper.
  4. One by one, dip your onion into the plain flour mixture.
  5. Next, dip your onion into the flour batter mixture. Let excess batter drip off before moving to the next step.
  6. Next, dip your onion into breadcrumbs so covered.
  7. Put onion slices on parchment lined baking sheet.
  8. Cook until golden brown, 15 to 20 minutes. Halfway through baking, flip each onion ring so it's baked evenly.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Baked Onion RingsIMG_3460
Beautiful garden onions.  You guys are very pretty.

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Slice them into 1/4 to 1/2 inch rings.

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Here’s your 3 bowls you need. Regular flour, flour batter mixture and bread crumbs.

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Step 1: Into straight flour.

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Step 2: Into wet flour mixture. This is very important: Make sure to let them drip to get all the excess off. If you don’t, your bread crumb mixture is going to become clumpy and a mess very quick.

Baked Onion RingsIMG_3475
Step 3: Dip into bread crumbs.

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Into the oven they go…

15-20 minutes. You want to keep a eye on them so they don’t burn. Mine took 16 minutes.  Also you want to flip them midway, I say at the 8 minute mark is good.

Baked Onion RingsIMG_3482
And out of the oven they come. All crispy and brown and gorgeous!


Easy to make crispy Onion Rings - get in my belly! This homemade baked onion rings recipe is a great side to cheeseburgers! We use our garden grown onions to make them - we love how crispy they are! Grab a few rings and enjoy!  

EASY BAKED Onion Rings! This homemade baked onion rings recipe is a great side to cheeseburgers! The batter is made with flour, milk, egg, breadcrumbs and spices! We use our garden grown onions to make them – we love how crispy they are!

 

Slow Cooked Corned Beef Brisket with Vegetables + Leftovers

This was my first time buying Brisket.  I didn’t know where it would be – with the meats on the shelf? Behind a refrigerated door? And what does it look like?  I had no idea. So after a google image search and phone in hand, there I found it in the meat department on the top shelf all the way to the left.  

My first thought- yikes, that is expensive.
My second thought – they had point cut and flat cut.  What is the difference?  Again… to Google I went in the meat department.  Point cut has more fat content but is more tastier.  Flat cut is less fat, less tender.  Also to note Flat cut is about twice the price (twice the yikes).  So when I saw a reviewer saying “If you want taste, go with the Point Cut” that was it. I wanted the flavor and texture,  I wasn’t about to take that away for less fat.   If this is a special meal you have a few times a year, do the point cut – just do it.  

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The Best Stewed Tomatoes Ever

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes! 

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick here.    So between tomato sauces, diced tomatoes, stewed tomatoes, tomato pesto, roasted tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!  I will be  having alot more upcoming tomato recipes…get ready tomato lovers!  But for now… stewed tomatoes!

The BEST Stewed Tomatoes Ever recipe!  This easy to make recipe simmers tomatoes for 30 minutes to make homemade stewed tomatoes that can be served as a dinner side dish or can be canned.  This how to make recipe shows you how easy they are to make! Find out why everyone considers them THE BEST!   We always use this as a canning recipe for our Summer garden tomatoes!

These stewed tomatoes are the best,  I’m not fibbing either.  If you are having a tomato harvest soon or would like to  make your own instead of the canned version, please please please please please make these!

Update: Here’s a recipe video to go along with this post. If you like the recipe please share it!

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EASY Stuffed Pepper Casserole

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother’s famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It’s filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Growing up one of my Mother’s favorite meals to make was stuffed peppers.  She sure loved making those.  Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers.  What isn’t there to love about stuffed peppers?  Fresh peppers, meat, tomato sauce, rice and mozzarella cheese.   Yes, please!  

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into Stuffed Pepper Casserole.  I wanted it have the original taste, but I wanted to throw some more greens in there like spinach.  That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice.  I would assume if you have kids this is a great thing!  This casserole is a real winner in our kitchen.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Update: This recipe now has a video to go along with it!  If you like this recipe, please share the video!

 

Stuffed Pepper Casserole
Print
Ingredients
  1. 1 pound ground beef
  2. 2 cloves garlic, minced
  3. 1/2 cup chopped onion
  4. 2 large green peppers, chopped
  5. 12 spinach leaves, ripped
  6. 14 oz diced tomatoes
  7. 8 oz tomato sauce
  8. 1/2 cup beef broth
  9. 1/2 cup long grain rice (uncooked)
  10. 3 teaspoons Worcestershire sauce
  11. 1/2 teaspoon salt
  12. 1/4 teaspoon pepper
  13. 1 cup shredded mozzarella cheese
Instructions
  1. In a skillet, add your garlic and ground beef and cook until browned.
  2. Transfer your beef and garlic into a casserole baking dish.
  3. Add the rest of the ingredients except the mozzarella cheese. Stir to combine.
  4. Cover with aluminum foil and bake at 350 degrees for 1 hour.
  5. Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 
Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Here’s my green peppers.  Aren’t they beauties?  I’m sorry, I say that all the time.  But I’m really in love with them.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

I usually chop them up into quarters first.


Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Then I cut them into little size pieces.

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Grab your spinach leaves.  This is my bag of wrinkly spinach leaves that I try to throw in every meal.  This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it! 

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Ground beef and garlic, all cooked. I love the smell of this don’t you?

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Now let’s stat adding the ingredients.. Spinach.. Seasonings..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Rice, Tomatoes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.

Sauce, Broth.. Everything! Except the cheese!

Cook for 1 hour, covered.
Then take out, sprinkle cheese on top and bake for 5 more minutes..

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.
And this masterpiece will come out of your oven and you will sit down and stare at it because it’s so darn pretty!

Stuffed Pepper Casserole recipe. This is a quick and easy casserole based on traditional stuffed peppers.Spoon some onto your plate and enjoy this Stuffed Pepper Casserole! It’s hard not to go back for seconds. 🙂

EASY Stuffed Pepper Casserole is baked in the oven for a cheesy dinner meal! This dish uses my Mother's famous stuffed pepper recipe but I turned it into a casserole to make it quicker. It's filled with ground beef, green peppers, diced tomatoes, rice and smothered in mozzarella cheese.

Oven Roasted Creamy Cherry Tomato Sauce

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

My life has officially been taken over by tomatoes.   Is there anything else to talk about except tomatoes right now?    Tomato this, tomato that, do the tomato dance.

Do you know how many cherry tomatoes are in this big bowl below? 16 cups! And there’s a few plants that need to be picked… so double that or more.  And that’s just cherry tomatoes!

Oven Roasted Creamy Cherry Tomato SauceIMG_3689

I love cherry tomatoes and they work great for snacking and halved in pasta, but what about tomato sauce?  Cherry tomatoes aren’t usually the first choice  to use for homemade tomato sauce but I’m out to change that.  Cherry tomatoes can result in a creamy tasty sauce which will knock your red socks off (red because it’s tomato season – what, you don’t match your socks to your harvest?).    The key to this recipe is first we oven roast the tomatoes – oh yeah, baby.  Then after that we throw them in a food processor with some fresh basil and season them.  Then it’s made!  It’s that easy.   This homemade sauce doesn’t require you to simmer over the stove for 2 hours.   I really love this creamy sauce over pasta, with lasagna, stuffed shells.  It’s also pretty fantastic to add to pizza as a creamy sauce.    

Oven Roasted Creamy Cherry Tomato SauceIMG_3756

So when you pick your cherry tomatoes,  change it up a bit and make some sauce.   Bonus: You can freeze this sauce, throw in the freezer and defrost it months later for a spaghetti dinner in February.  

Oven Roasted Creamy Cherry Tomato SauceIMG_3760

Update: This recipe finally has a video to go along with it!  Hope this helps when making it!  Please share on Facebook so other people can enjoy!

 

Oven Roasted Creamy Cherry Tomato Sauce
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Ingredients
  1. 4 cups of tomatoes cherry tomatoes (stems off)
  2. 1/4 teaspoon onion powder
  3. 2 tablespoons olive oil
  4. 1/3 cup fresh basil
  5. 1/2 teaspoon garlic powder
  6. salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add fresh basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!
Notes
  1. This makes 3 cups of sauce.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Oven Roasted Creamy Cherry Tomato SauceIMG_3692
Gather your tomatoes, make sure to take the stems off.

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Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

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Drizzle your olive oil over the tomatoes.  Take a picture and completely miss the olive oil coming out of the bottle.

Oven Roasted Creamy Cherry Tomato SauceIMG_3717
Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

Oven Roasted Creamy Cherry Tomato SauceIMG_3723
Bake for 35 minutes until your tomatoes are all wrinkly.

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Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

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Give it a few pulses, it doesn’t take much.

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And you are left with some creamy, amazing smelling cherry tomato sauce!

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This makes 3 cups of sauce.  Feel free to use immediately after, put in the fridge for tomorrow, or freeze (in a freezer bag) for a few months later.

Oven Roasted Creamy Cherry Tomato SauceIMG_3818
Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it’s as thin as possible.  Then once it’s frozen, I stand it up.  This saves space and lets you have a better organized freezer.

Oven Roasted Creamy Cherry Tomato SauceIMG_4782
To defrost it I throw the bag into a pot of hot tap water.  It defrosts pretty quickly.  Then into a saucepan it goes to heat up.

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Enjoy! This sauce is a favorite. 🙂

Oven Roasted Creamy Cherry Tomato Sauce is a sweet and creamy tomato sauce recipe using cherry tomatoes.

Turkey & Kale Meatball Sub

HEALTHY Ground Turkey & Kale Meatball Sub!  These meatballs are fried on the stove and then covered with tomato sauce and American cheese on  a sub roll! This homemade recipe is easy, healthy and your family will love it!  Even my Midwest husband thinks this is the BEST meatball sandwich!

Who doesn’t like a good meatball sub?  It’s quick, it’s hearty, it’s sloppy, you get to eat it with your fingers.  It’s meat, cheese and tomato sauce – how can you go wrong? But with this one we’re going to mix it up a little bit and add some kale to get your greens in!  Don’t be alarmed by the combination of kale and meat together in this sub – once everything is mixed together, it just works. My husband is a Midwest boy who loves his hearty dinners and this sub is A+ in his book!

Healthy Meatball Sub Recipe

This meatball sub is based on my kale meatballs recipe which I first made last summer and fell in love with.  These meatballs are great over spaghetti, yummy grilled as a finger food on a stick, but they are delicious on a sub roll!  A meatball sub isn’t finished until it’s slathered in tomato sauce and then American cheese is melted on top – then it’s ready to eat!

HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!

Enjoy one of my all time favorite sandwiches!  

HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich! 

Kale Turkey Meatball Sub
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Ingredients
  1. 3 tablespoons olive oil
  2. 2 cups uncooked chopped fresh kale
  3. Pinch of dried rosemary, parsley, oregano, thyme
  4. 3 cloves garlic
  5. 1 pound ground turkey
  6. 1 egg
  7. Sub Rolls
  8. American cheese slices
  9. Tomato Sauce
Instructions
  1. Add 3 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor to mince. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 2 inch balls.
  4. Use your same pan (its already greased) and heat to medium high.
  5. Add your meatballs and cook until browned on all sides (make sure to flip them), about 10-15 minutes.
For the sub
  1. Cut your sub rolls down the middle.
  2. Add meatballs on sub roll to fit.
  3. Add 2 slices of American cheese slices on top of the meatballs. Melt cheese in microwave or toaster oven if needed.
  4. Spoon tomato sauce on top.
Notes
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/
HEALTHY Ground Turkey and Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on asub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!

Pepperoni Pizza Cauliflower Casserole

You’ll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.  

Who doesn’t like pizza?  I love it.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Who doesn’t like cauliflower? I love it.    

Cauliflower pizza casserole is born!

When I first found a great cauliflower pizza casserole recipe it called for pureed cauliflower, but pureeing cauliflower that we grew seemed like a absolute sin to me.  I can’t give so much energy and love to our garden cauliflower and then just blend it up, that would be the saddest thing ever.  If we were ever to sell produce commercially I would put on every single package a (cute) warning sign that says “YOU MAY NOT PUREE ME, IT WILL MAKE PAMELA VERY SAD, PLEASE LOVE CAULIFLOWER WHOLE.  THANK YOU VERY MUCH”.  So in my recipe, we cut it into small bite size pieces.  I prefer it this way as well as the cheese will get in all the nooks and crannies of the cauliflower.    And who doesn’t’ like cheese?    Especially with cauliflower.  This is a absolute win situation.

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cauliflower.  Mine happens to talk.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Here’s your cream, butter and garlic mixture.  Pizza always needs a little garlic.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And here’s your pepperoni.  I quartered each slice.  Do this with scissors, a knife or just tear it apart with your hands.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.This is step 1 of the casserole, your cauliflower/butter mixture/pepperoni are all mixed up. 



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 2: Add your pizza sauce.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 3: Add your cheese!  Be brave, cover this sucker.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Step 4:  Pepperoni time.  Feel free to eat a few slices too, I won’t tell anyone.

Then into the oven it goes…



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.And out of the oven it comes! Mamma-Mia!



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.The cheese is melted, a little bubbly, a little brown. I have pure joy right now.



You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.Then take a few whole basil leave and put it on top.  I love pizza with fresh basil. 

You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

Cauliflower Pepperoni Pizza Casserole, it’s like having your own garden pizzeria!  Major winner here – enjoy!

Cauliflower Pepperoni Pizza Casserole
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Ingredients
  1. 1 large cauliflower head - cut up into small bite size pieces
  2. 4 tablespoons heavy cream
  3. 1 tablespoon butter - melted
  4. 2 cloves garlic - minced
  5. 15 slices of pepperoni - quartered
  6. 1/4 cup shredded mozzarella cheese
For on top of the casserole
  1. 3/4 cup pizza sauce
  2. 12 slices pepperoni
  3. 1 cup shredded mozzarella cheese
  4. fresh basil to garnish
Instructions
  1. Chop your clean cauliflower into small bite size pieces. Steam for 2 minutes, drain. Put into casserole dish.
  2. In a bowl mix your butter, heavy cream and garlic.
  3. Pour butter mixture over cauliflower.
  4. Add quartered pepperoni slices, 1/4 cup shredded mozzarella on top of your cauliflower.
  5. Mix everything up so cauliflower is coated.
  6. Spread your pizza sauce evenly on top of your cauliflower.
  7. Pour your 1 cup shredded mozzarella evenly on top.
  8. Put your sliced pepperoni on top.
  9. Cook at 375 degrees for 15 minutes.
  10. Garnish with basil when it comes out of the oven.
  11. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 You'll love this baked extra cheesy Pepperoni Pizza Cauliflower Casserole recipe.

 

Quinoa Stuffed Peppers

I have a few rules for lunch.

-It has to be yummy.
-It has to be easy.
-It can’t use the oven.  

Every single day when I eat lunch I sit in front of my computer, usually catching up on email or going through my blog reader to see what all my great recipe/garden friends are up to.   You know lunch is exceptional when you plan to do this, but the only thing you can do is turn your monitor on before you devour your entire lunch without touching the keyboard or mouse once.    This lunch time experience was just me and the stuffed pepper and it was a good one.

These stuffed peppers are:
-Yummy.  Very.
-Quick and easy.  The thing that takes the most time is making the quinoa.
-It doesn’t use the oven.  It uses the stove top and the microwave.  
-Fresh!  Garden pepper and spinach, yum!

Quinoa Stuffed PeppersIMG_3332

Quinoa-Stuffed-Peppers
Here’s all your beautiful ingredients.  Such a pretty lunch we’ll be having!

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Hello Mr. Pepper!  You are huge, beautiful and delicious. I love you dearly.

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Here’s your quinoa with chopped up spinach and garlic.   The way I make my quinoa is 1/4 cup dry  quinoa with 1/2 cup water.  Bring to boil, then simmer and cover for 15 minutes.  

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After I melt the cheese, I put the pepper top back on.  More pepper to eat makes me a happy girl!

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If you have any quinoa that can’t fit in your pepper, I just put it on the side.  Also, I always put extra tomato sauce on top. I love tomato sauce. When it’s time to start picking tomatoes from the garden this will all be fresh. I can’t wait!

Lunch Time Quinoa Stuffed Peppers
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Ingredients
  1. 1 green pepper - seeds removed and top cut off (but keep the top!)
  2. 1/4 cup dry quinoa
  3. 4 spinach leaves - chopped
  4. 1 clove garlic - minced
  5. 2 ounces shredded mozzarella cheese
  6. tomato sauce - amount depends on your preference
Instructions
  1. Cook your quinoa as instructed on box.
  2. Cook green pepper in boiling water for 2 minutes. Drain, set aside.
  3. When quinoa is done, add spinach and garlic and mix around.
  4. Fill pepper with quinoa mixture. Add a spoonful of sauce on top, then cover with your mozzarella cheese.
  5. Microwave for 20-30 seconds until your cheese is melted.
  6. Add another spoonful of tomato sauce on top.
  7. Put your green pepper top on.
  8. Enjoy!
Notes
  1. You can add additional tomato sauce all over the pepper as desired.
  2. This recipe is for one 1 pepper, if you want 2 peppers, duplicate it and so on.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chinese Takeout Chicken and Broccoli

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

When I get Chinese takeout I usually order:

Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli
Lo Mein with Added Broccoli

Do you see the broccoli love?

I have been trying to perfect a takeout restaurant version of chicken and broccoli for many years.   I was close but the broccoli was never perfectly crunchy, the sauce was too thick, the sauce was too thin, the taste was off.  But finally, finally!  I shake my fist at you chicken and broccoli because I did it!  It was a great moment sitting down at dinner to eat this and hear the cheers from both my and Matthew’s mouths.  It’s really good.  I don’t think I can ever order takeout again if I know it’s this easy (and much more healthier) to make at home.  

If you love Chinese Takeout Chicken and Broccoli, you will like this version.   Alot!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli
Print
Vegetables
  1. 1 head of broccoli, cut up into florets
  2. 1 small green pepper - cut up into small slices
  3. 3/4 cup sugar snap peas - chopped into thirds
For the chicken marinade
  1. 1 pound boneless skinless chicken breasts - cut up into bite size pieces
  2. 1/2 teaspoon baking soda
  3. 1 teaspoon sugar
  4. 2 teaspoons cornstarch
  5. 1 tablespoon low sodium soy sauce
  6. 1 tablespoon water
  7. 2 tablespoons vegetable oil
For the sauce
  1. 1/4 cup + 1 tablespoon low sodium soy sauce
  2. 2 tablespoons brown sugar
  3. 4 cloves garlic - minced
  4. 2 tablespoons flour
  5. 1 tablespoon rice cooking wine
  6. 1 teaspoon sesame oil
  7. 1 tablespoon vegetable oil
Additionally
  1. 1 tablespoon vegetable oil to fry in
  2. 1/2 cup water
Instructions
  1. Mix your marinade ingredients in a bowl - add your bite size chicken pieces and stir. Set aside.
  2. Mix your sauce ingredients in a bowl - set aside.
  3. Steam broccoli for 3 minutes, drain - set aside.
  4. Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
  5. Add steamed broccoli, sugar snap peas, green pepper and remaining sauce with 1/2 cup water.
  6. Cook for about 3-4 minutes until sauce thickens up.
  7. Serve and enjoy!
Adapted from a teaspoon of happiness
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
Oh garden greens, I love you.   I picked some fresh broccoli, green peppers and sugar snap peas.  You can omit the sugar snap peas if you want to, but I would highly recommend keeping them in. It gives it a great additional crunch!   

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
You want your chicken to be cut up into bite size pieces, and then you let them marinate for a bit until you are ready to move on to the next step with them.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
This is the magic sauce that holds everything together.  It’s the sauce I have fought with to get just right.  It was a glorious moment!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
The sauce turned out so well due to these 3 great ingredients.  I’ve really come to love sesame oil in cooking the past few years.  PS. Make sure you use low sodium or lite soy sauce, we want to cut back on the salt in this recipe.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
And when it’s all done you will have one beautiful skillet full of chicken and broccoli.  

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!Dive right in, it’s delicious!

Chinese Takeout Chicken and Broccoli

Baked Broccoli Macaroni and Cheese

We’ve harvested alot of broccoli this season.  Every single plant produced a beautiful big head of broccoli.  You guys know I love broccoli already,  but do you know I love macaroni and cheese too?  Macaroni and cheese is a comfort food and it holds dear memories of my father making me dinner every single day he was home from work during high school.  He knew I loved that mac and cheese so he made it once a week, I was a very happy girl.  Thanks Dad!

 So what happens when you mix comfort food with happy harvest?  You get one of  my favorite broccoli dishes: Baked Broccoli Macaroni and Cheese. I love macaroni and cheese of all sorts.  I’m fine with the box, I’m super fine with homemade.  I’m fine with it made with cheese that comes in a foil package (Where my Velveeta fans at?), I’m super fine with a baked version.    This recipe is a in between, yes it’s baked, but the inside of the dish is still soft and cheesy and gooey.   It’s just perfect, the best of both worlds.

So if you like mac and cheese and you like broccoli, this dish is for you!

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Baked Broccoli Macaroni and Cheese
Print
Ingredients
  1. 1 1/2 cup elbow macaroni
  2. 4 cups broccoli florets
  3. 1/2 cup butter
  4. 2 tablespoons flour
  5. 1 teaspoon dry mustard powder
  6. 1 teaspoon pepper
  7. 2 cups milk
  8. 8 ounces Velveeta cheese
  9. 8 ounces Monterey Jack cheese
  10. 1/4 cup bread crumbs
Instructions
  1. Preheat oven to 400 degrees.
  2. Boil water and cook macaroni as instructed on box. When there is 3 minutes left, add your broccoli to the boiling pot. Drain and set aside.
  3. In a saucepan melt your butter over medium heat. Slowly add flour, dry mustard and pepper until it's smooth.
  4. Add your milk slowly and keep stirring until it's smooth.
  5. Add in your cheese and continue to stir until it's smooth.
  6. Take off burner.
  7. Add your macaroni to cheese mixture saucepan and stir until all noodles are coated.
  8. Transfer your mixture to a baking dish. Sprinkle bread crumbs on top.
  9. Cover and bake for 20-25 minutes, until the cheese is bubbly.
  10. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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We have a big bag right now full of broccoli.  Every time I open it I just smile and breathe in the scent of broccoli.  

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For this recipe, you need 4 cups of florets.  I leave mine pretty big.

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For this, we’re going to cook our macaroni, then when there’s 3 minutes left we’re going to throw our broccoli in too.  This means only one pot to clean.  High 5.

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Drain and set aside for a few minutes.

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Hello cheese. I love you so much. I like to use 2 different versions of cheese for this recipe so I use good ol Velveeta and Monterey Jack. 

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Shred it however you want.  I was lazy so I put it in my food processor.

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Now we want to start to make the cheese sauce so get your butter melted.

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Then add in your flour, dry mustard and pepper.  You’ll want to mix quickly until it’s smooth.

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Then add your water and keep stirring.

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Then your beautiful cheese.  This take a few minutes for it to melt, but  keep stirring.

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Great job, some yummy cheese sauce  there.

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Take your macaroni and broccoli and add to the cheese sauce.

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Perfect! 

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Transfer to a baking dish.

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You can see here it’s still pretty soupy, but this cheese is going to melt beautifully and hold it all together.

Add your bread crumbs and into the oven it goes…

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And out pops out this beautiful dinner after 20 minutes!

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The bread crumbs are just slightly golden brown, just how I like them.

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And see how the cheese all melted together and it’s no longer too wet, instead it’s gooey and cheesy and oh my!

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Serve some up.  You can add some bread on the side if you’d like too.   Who doesn’t like bread on the side? 

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And enjoy this broccoli macaroni and cheese!

Tri Color Pasta Salad

As I’m writing this, it’s raining.  It’s a dreary morning.  The sky is grey, the weather requires a sweater, the “drip drip” sound is heard on the windows.   May brings rain showers, and it’s definitely brought rain this past week.  It seems like this week it was either extra sunny to the point of sunburn, or you needed a umbrella.    Even when I wake up in the morning and check the weather, it would give me high hopes, then afternoon would come and suddenly I’d get a unexpected alert on my phone “Rain is coming”.  By the way, who else sets up weather alerts on their phone? We do it for the garden.  It’s good to know when a heavy storm or high winds are about to roll in, gives us a few minutes to throw on some shoes and get up to the garden to protect it.    With all the rain I needed some cheerful colors in my life, and something that reminds me of picnics in the park or on the roof.  I made pasta salad.   What kind of memories does pasta salad give you?  As a kid pasta salad was always served at family picnics, it was a fork happy staple of my youth.

 The great thing about pasta salad is once you have the basics of pasta, salad dressing, herbs – the vegetables are really up to you.  There needs some type of tomatoes (I prefer halved grape tomatoes).   There needs to be celery chopped up.   What else?  Well that’s up to you.  You can add carrots.  You can add onions.  You can add broccoli.  You can add chopped up cauliflower.  You can can add black olives (yum!).  Mushrooms are always a hit too, especially when they get marinated by the salad dressing.  Peas, corn, sundried tomatoes, chopped up kale – throw in whatever you  like.   To finish it all, you need some type of cheese to sprinkle all over, I like to add some shredded mozzarella.   How do you like your pasta salad?

You can make your pasta salad with a wide variety of noodles, so use what you like.  I’ve been making our pasta salad with tri color rotini pasta.  The extra color  kick of this pasta makes it special in my opinion.   Bow ties and penne pasta are great too!

Finally, pasta salad is a favorite because you can make it advance.  You want it chilled, so all the pasta and vegetables pick up that salad dressing taste.  Plus when it’s a hot summer day, a little chilled pasta salad will bring your spirits up.    You can make this a few hours in advance, or even the day before.  If I have leftovers, I will eat it for a few days after.   The celery stays crunchy, I love that.  

So go ahead, let’s make it feel like summer and make some pasta salad.  

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Tri Color Pasta Salad
Print
Ingredients
  1. 12 oz bag of tri color rotini pasta
  2. 1/2 cup Italian salad dressing
  3. 3 stalks of celery (chopped up)
  4. 1 pint of cherry or grape tomatoes (halved)
  5. 1/2 cup sliced black olives
  6. 1/2 cup shredded mozzarella
  7. 1 tablespoon dried basil
  8. 1 tablespoon dried oregano
Instructions
  1. Prepare your pasta as directed. Drain.
  2. Put your pasta in a big bowl.
  3. Add your chopped vegetables, salad dressing and dried herbs.
  4. Mix together so everything is coated in salad dressing.
  5. Add in your mozzarella cheese, toss around.
  6. Cover, put in fridge to chill.
  7. Enjoy!
Notes
  1. If your pasta salad looks a little dry when it comes out of the fridge, add a tablespoon of salad dressing and mix.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Pretty vegetables.  I love black olives, but Matthew hates them.  When he eats pasta salad, it’s just a bowl left of black olives.  Then  I steal his bowl and eat them all.

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Tri color pasta – it’s a beauty, isn’t it?

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This serves up a big fresh bowl of pasta salad.  

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This can be a side dish or main dish.  In my opinion, it makes a great dinner!

Slow Cooker Pot Roast

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband’s favorite meal, and our family loves the leftovers! 

A few weeks ago Matthew turned 30 and because it was his birthday I asked him to pick out any meal he wanted.  We could go somewhere, I could travel to South Brooklyn and bring back some of the best pizza in the world, we could take out – the choice was his.  What did he decide?  Homemade slow cooked pot roast.  This is a recipe that I have been making for a while now but we don’t have it that often.  Every time we have it, we both swoon at the dinner table discussing how moist and soft the meat is.  It just falls apart! It’s like magic.  And the gravy that it creates while sitting in the crockpot all day, oh my.    So I made it for his birthday and then we both sat at the dinner table, forks in hand, eyes closed, pot roast in mouth….. What a birthday dinner!

I love meals that you can throw in your crockpot, let sit all day, then you come back and somehow it transforms into one of the best meals.   You can customize this meal with vegetables on the side that you throw in the crockpot as well.  I prefer carrots and celery, but this time I threw in mushrooms as well which might have been the best idea I had all week.  If you aren’t having mashed potatoes on the side, throw in some cut up potatoes in the crockpot too!

 If you are cooking for a couple people (2 or 3) this recipe will easily last you a few meals.  We often have this 3x in a row using the leftovers for roast beef sandwiches which are equally delicious.

Might I recommend you serve creamy mashed potatoes on the side?  Please do! 

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

Slow Cooker Pot Roast
Print
Ingredients
  1. 3.5 pound pot roast
  2. 2 cans of condensed cream of mushroom soup
  3. 1 package dry onion beef soup mix
  4. 3/4 cup water
  5. flour and rosemary to cover
  6. chopped vegetables of your choice
Instructions
  1. Cover pot roast in light flour and then add a pinch of rosemary on all sides.
  2. Pan fry pot roast until it’s a light brown.
  3. In a slow cooker, mix mushroom soup, dry onion mix and water together.
  4. Add pot roast into slow cooker and cover with soup mixture.
  5. Cook on high for 3 hours.
  6. Change temperature and cook on low for 4.5 hours.
  7. Add your vegetables to the slow cooker 3 hours before it’s done. I recommend potatoes, onions, carrots, celery and mushrooms *See note for mushrooms*
  8. Enjoy!
Notes
  1. If you are using mushrooms, only add them when there is 30 minutes left.
  2. In a hurry? Cook on high for 4.5 hours.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Here’s all your pot roast ingredients, nothing too fancy here.

 A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Before we put it in the crockpot we are going to pan fry it.   Lightly dust it with some flour.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then put some dried rosemary on top.  By pan frying it first we are going to lock in all the flavors and yummy juices that we want.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
So throw it in a pan and cook until all sides are lightly browned.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Keep flipping every single side.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Even right side up!

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The smell of rosemary through your house is worth the extra work to pan fry it first.

While it’s browning, prepare your other ingredients in your crockpot (or slow cooker as you might call it).

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Add in your cream of mushroom soup, beef onion mix and water.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then stir it all around.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Once your pot roast is all browned (and beautiful might I add)..

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then carefully transfer it to your crockpot.  There lower it in.  During this step I’m always 100% sure I am going to drop it on the ground. 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then cover it with your wet ingredients.  Make sure to completely cover the roast. 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Then put on high for 3 hours.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Once 3 hours is up, then turn it on low for 4.5 more hours.  You can see after 3 hours how nicely it’s looking with the soup mixture you added.  The smell too! 

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Add your vegetables in 3 hours before it’s done.  Add in carrots, celery, potatoes, onions – whatever you want.  Note: If you are adding mushrooms, only add them 30 minutes before it’s done completely.

And when it’s done….

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Just take a minute and admire the masterpiece of your slow cooked pot roast.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Bask in the beauty of this roast.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
And those vegetables, how pretty are they? Especially those mushrooms.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
This roast is a keeper.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
And when you slice through it, it will be like cutting butter.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The meat falls apart in a moment of glory.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
The meat is moist and has so much flavor due to the slow cooking.

A melt in your mouth Slow Cooker Pot Roast recipe. Throw vegetables in at the end and you have a complete meal. This is perfect for Sunday dinner or holidays!
Enjoy your dinner!

MELT in your MOUTH Slow Cooker Pot Roast!  This Crockpot recipe is the best and is so easy to make!  Add your roast, cream of mushroom soup, beef soup mix and vegetables to the slow cooker and dinner will be ready in 7 hours! This beef roast is my husband's favorite meal, and our family loves the leftovers!

Creamy Mashed Potatoes

This is my go to, make you weak in the knees, mashed potatoes recipe.  I started making these a few years ago when I wanted to try a new mashed potatoes recipe for Thanksgiving.  I made them and all our dinner guests gave rave reviews, making these the must have for holiday dinners.  

I believe this recipe is unique for a few reasons:
-There is cream cheese involved.  In my younger days, cream cheese wasn’t commonly used in our mashed potatoes.  Now I have to say I don’t like cream cheese by itself, it scares me, but I love these mashed potatoes.  Go figure.
-There is no hand mixer involved in these potatoes.  What?  There is no hand mixer involved in these potatoes.  Seriously.  How do they get so creamy then?  Next point..
-You boil these potatoes for a pretty long time until they’re almost ready to fall apart.  This makes a hand mixer not necessary, as just a spoon and a potato masher makes them blended pretty quickly.
-You can make these ahead of time, no problem.  For holidays I usually make these the night before so the actual holiday cooking is a little more relaxed.  I just throw them in the oven 30 minutes before we’re ready to eat.  

If you are looking for a mashed potatoes recipe to try, please give these a chance.  They make me very happy.

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Creamy Mashed Potatoes
Print
Ingredients
  1. 2.5 pounds Russet Potatoes (half a bag)
  2. 1/2 cup butter + few slices on top
  3. 3 oz. cream cheese
  4. 1/4 cup Half-and-Half
  5. 1/2 teaspoon black pepper
  6. Pinch of sea salt
  7. fresh or dried parsley to garnish
Instructions
  1. Peel potatoes and then cut them up into about equal sizes.
  2. Bring a pot of water to a boil and add your potatoes. Keep boiling and cook these for 30 minutes. They’re going to be so soft your fork will just slide into them.
  3. Drain the potatoes.
  4. Put your potatoes that you drained back into the pot and put back on the burner, low heat. You are now going to just mash them with a spoon or potato masher.
  5. Add your butter, cream cheese and half-and-half.
  6. Mix and whip these until creamy.
  7. Add in your salt and pepper, mix more.
  8. Put your potatoes in a oven safe baking dish.
  9. Add a few slices of butter on top of the potatoes.
  10. Put foil on top and bake for 25 minutes at 350.
  11. Add fresh or dried parsley to garnish before serving.
Notes
  1. If you want to make them the night before, put foil on top and store in refrigerator. Take them out of the fridge 2 hours before baking to bring them to room temperature. Continue then baking for 25 minutes at 350 (or until completely hot in the middle).
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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You will use half a bag of potatoes for this recipe.  If you are having  a large dinner, duplicate the entire recipe and use a whole 5 pound bag.

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One of the worst things in my life: peeling potatoes.  Agh, I never look forward to this.

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Compost the peels if you can!

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Then we cut them up into similar size pieces.  This will assure everything is cooked about the same with equal softness.

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Pretty potatoes.

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Now boil for 30 minutes.  Turn your oven a little down if it starts to spit water at you.  I know 30 minutes seems like a while, but we want to get these potatoes soft.

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So soft that a fork will just slide through..

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Drain, then put back onto your burner on low.  Take a potato masher or spoon and break the potatoes up.  Because they were cooked so long they should fall apart pretty easily.

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No mixer, just a potato masher.  Look how soft they are already!

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Add your butter, cream cheese and half-and-half.

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Now stir, stir, stir.

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Look at the creaminess already.. Oh my!

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Add salt and pepper.

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Stir more.  How beautiful they are!

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Put them into a baking dish.

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Put a few slices of butter on top.  Why not, you know?  YOLO.  Cover with foil and bake for 25 minutes.

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These glorious potatoes will come out of your oven.  Garnish with fresh or dried (what I used) parsley.  

Serve and enjoy!

 

Crockpot Chipotle Chicken Tacos

Crockpot Chipotle Chicken Tacos.  I know that’s a mouthful, but a very delicious one!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is chipotle chicken slow cooked for many hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a staple.  Not only do we love it, but we have served it at get-togethers such as Christmas, New Years Eve or NBA Finals taco parties and it’s always a hit.  The tacos are slightly spicy, very moist and full of flavor.  

This recipe makes a good bit of meat, it’s easily 4 meals for us.  So whatever is  left over, we put into freezer bags and freeze.  Isn’t it the best when you are feeling lazy but can still pull out a amazing homemade meal out of your freezer, defrost it and you’re set?  This recipe I tell ya, it gives and it gives.

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Here’s all your ingredients.

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You will need to get some dried ancho chiles.  You can usually find these in the produce section.  They are cheap.

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Aren’t they beautiful?

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You need them soft, so throw them in some boiling water for 10 minutes.  They will soften up right away.

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You will also need some chipotle peppers in adobo sauce.  blogIMG_0859
You only want the sauce, not the peppers or seeds (warning: hot!).  So just fish them out and try to keep as much sauce as possible. 

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There’s still a little more than half of the can left of sauce.   You can toss the peppers/seeds. 

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Now we want to start to  make the Chipotle sauce.  Add all your dry ingredients + garlic + oil to a food processor.

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Then add your adobo sauce.

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Then add your soft ancho chiles.

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Pulse a few times until smooth.

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That easy, your sauce is done.

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It’s beautiful and smells delightful.

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Grab your breasts.  (*shakes head*)

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Put some stab marks into each one.

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This will make sure the sauce is going to sink down and get all the meat moist.  It will be full of flavor.

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Then cut each breast into fourths.  I find this makes it even more flavorful.

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Put your chicken into a crockpot.

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Add your chipotle sauce, smear all over the chicken.

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Add water.  This will make sure the chicken doesnt dry out.

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High Power, Lid On, Walk Away.

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Write down the time you started to remember.  As you can see I have made this recipe quite a few times here… This time I started at 2:45PM.

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After 5 hours (and a house that smells so darn good) you will look at your beautiful chicken and sigh.

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It’s moist, it falls apart, it’s just great.

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Spoon out of your crockpot (careful, it’s hot).  Keep the sauce mixture in the crockpot, you will still use this!

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Shred up with a fork into pieces that you prefer for your tacos.

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Yeah, this is good. I ate a few nibbles here..

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Then push it all back into the crockpot.

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And mix around in the remaining chipotle sauce/water mixture.    Your meat will soak this all up – nothing will be wasted!  Cook 1 more hour on low.

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Now get ready to make those tacos.

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Flour burrito – hello.

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Chipotle Chicken – you are delicious. You are magical.  I love you.

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Then add some pinto beans and some cilantro lime rice (recipe here).  Just thinking about this gets me all worked up.

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Then fold your burrito up. Thanks Matthew.

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One big beautiful burrito – it’s all yours!

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I like to soak mine with salsa verde too.  I love the kick. 

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Matthew loves this chicken so much he even eats a pile of it on the side.  It’s that good.

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I’m more of a rice-a-holic myself. 

Crockpot Chipotle Chicken Tacos
Print
Ingredients
  1. 3 pounds boneless, skinless chicken breasts
  2. 2 ounces of dried ancho chiles
  3. 7 ounce can of chipotle peppers in adobo sauce (you only want to use the sauce)
  4. 1 teaspoon pepper
  5. 2 teaspoons cumin
  6. 2 teaspoons oregano
  7. 6 cloves garlic
  8. 2 teaspoons salt
  9. 1/4 cup vegetable oil
  10. 1 cup water
Instructions
  1. Soften your ancho chiles by boiling them for 10 minutes. Drain, cut open chiles and remove the seeds.
  2. Remove the peppers and seeds from adobo sauce – you only want to keep the adobo sauce – you can toss away the actual peppers and seeds.
  3. Add all your ingredients (except your chicken) in a food processor. Puree until smooth.
  4. Poke holes in chicken and cut each breast into fourths.
  5. Put your crockpot on high. Add chicken, then pour Chipotle sauce on top. Spread all over chicken.
  6. Add one cup water. Stir chicken so everything is marinated in the water/sauce.
  7. Cook on high for 5 hours.
  8. Take chicken out of crockpot carefully, shred up.
  9. Put back into crockpot, mix around in sauce and cook on low for 1 more hour. Your chicken is going to soak up all the juices now.
  10. Serve on flour tortillas with pinto beans, rice, salsa and whatever else you'd like.
  11. Enjoy!
Notes
  1. Whatever is leftover, you can freeze in freezer bags.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Enjoy friends!

Delicious Taco Casserole

This recipe is up there in the favorites.  When I first made it, we had it 2 more times that following week. Since then we’ve had it almost once a week.   Even though there’s only 2 of us, we usually finish a entire casserole ourselves.  We really really really really love it.  Who doesn’t like tacos? Who doesn’t like casseroles? Who doesn’t like cheese on top?  It’s like a dream world scenario!

More reasons why this makes me have happy dreams at night:

It’s easy to make.
You can make it early in the day, store it in the fridge and then cook it at night.
It’s pretty – the red and green colors are lovely!
It has cheese on top! Did I mention that already? Sorry.

Feel free to customize it too.  You can add a onion if you’d like.  Maybe throw some crushed chips on top, or some avocado slices.    Just please try this! 

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Taco Casserole
Print
Ingredients
  1. 1 pound ground beef
  2. 1 cup (8 ounces) of elbow macaroni noodles
  3. 1 medium sized green pepper (chopped)
  4. 1 10.75 ounce can condensed tomato soup
  5. 1 14 ounce can diced tomatoes
  6. 1 package of taco seasoning mix
  7. 3/4 cup shredded taco blend cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook pasta until al dente. Drain, set aside.
  3. In a pan cook ground beef with chopped green peppers until meat is brown.
  4. Mix in tomato soup, diced tomatoes, taco seasoning. Mix real good.
  5. Stir in pasta. Mix real good.
  6. Put mixture into a baking dish.
  7. Sprinkle cheese on top of the entire casserole.
  8. Bake for 30 minutes until cheese is melted.
You can also
  1. Add a onion (same time you add the green pepper)
  2. Sprinkle crushed up tortilla chips on top
  3. Add avocado slices on top
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Here’s all your ingredients.   You might even have everything you need already in your cabinets.

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Measure your elbows (the noodles)..

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And boil until al dente.

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Drain, and set aside.

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Chop up your green pepper. If you’d like to add a onion, this would be the time to chop that up too.

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Put it in your pan..

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Add your ground beef.

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Then mix it all around so everything gets that delicious green pepper taste (and smell!) to it.

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After the meat is brown, add your tomato soup.

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Then  your diced tomatoes.  In the summertime I will make these fresh but for now the canned version will do.

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Then add your beloved packet of taco seasoning.

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Mix it all around.  Oh man, the smell, you can’t beat it.

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Then add your elbow noodles.

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And mix it good so everything is covered in that sauce mixture.

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At this time it’s totally ok to test it. You should.  I did.  Even two spoons.  Noone is looking.  We’re all friends here.

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Transfer the casserole to a baking dish.

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Measure out your cheese.

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And spread it on top.   At this time I usually take a big handful of cheese from the bag and eat it too.  Cheese, I love you.

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Because I planned on making it that evening, some plastic wrap went on top and into the refrigerator it went. 

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Right after I put it in the refrigerator I spotted this guy and snuggled with him for a few minutes. 

When you’re ready to make it..
Pop it into the oven and then enjoy! It’s really that easy!

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One cheesy taco casserole will be yours.  All yours! Ok, you probably have to share.  

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Serve, make sure you get some of that cheese on top.  If any cheese falls off into the casserole dish, fight for it.  You deserve it.

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Hope you enjoy this recipe! When I told Matthew what I was making, he broke his concentration from editing and did this reaction.  It’s a major winner.

Green Bean and Broccoli Casserole

You’re about to become everyone’s favorite at any gathering!

I love green bean casserole.  It reminds me of holidays, friends, smiles.  I also love it because it’s green and beautiful.  A few days ago around midnight, Matthew came into the bedroom where I was reading and asked if we could have green bean casserole “tomorrow”.  I told him we would gather the ingredients the next day.  Then I came to thinking how I made broccoli casserole last year and I loved it so much, so why don’t we mix these beans and brocs and make a delicious green bean and broccoli casserole?  I can’t be happier about how it came out!  In the recipe below I am using frozen vegetables which adds simplicity in the time saving department.

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Green Bean and Broccoli Casserole
Print
Ingredients
  1. 11 oz frozen green beans
  2. 11 oz frozen broccoli florets
  3. 3/4 cup milk
  4. 1 can cream of mushroom soup
  5. 1/8 teaspoon black pepper
  6. 1 1/2 cups French's fried onions
Instructions
  1. Preheat your oven to 350.
  2. Mix soup, milk and pepper in a baking dish.
  3. Stir in frozen beans, frozen broccoli and 1 cup fried onions. Stir good.
  4. Bake at 350°F for 40 minutes. (Make sure it's hot inside)
  5. Stir it, then top your remaining 1/2 cup onions on top.
  6. Bake 5 more minutes until your onions are golden brown.
  7. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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We are getting down to the nitty gritty with saved frozen vegetables from the garden last year.  I found these guys hiding in the back of the freezer, they are the last bag.  

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Here are all your ingredients.

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Cream of mushroom soup – I love you.

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Does anyone eat cream of mushroom soup by itself? I don’t but I can imagine how good it would be as I always lick the spoon clean after scooping it out.

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Then add your milk.

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Mix it! Arm workout!

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Add pepper and stir again!

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Add your frozen beans..

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Then your frozen broccoli…

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Here are your fried onions.  Truth: I don’t like onions.  I’m really picky about them.  But for some reason I’m 100% fine with these fried onions – how that makes sense, I have no idea.

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Sprinkle your onions in..

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Then more arm power and keep mixing..

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Until you have a creamy beautiful  mixture that looks like that. Into the oven it goes..

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Then 40 minutes later, this lovely smelling dish comes out.

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We want to add some more onions to crisp the top. This will really make the casserole extra special!

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5 more minutes until they’re slightly browned on top.

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Oh man, about this time Matthew just happily showed up in the kitchen.  I slapped his hands away.

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Many people serve bean/broccoli casserole as a side, but we had it for a man dish with some toasted garlic bread/bread rolls.  There is creaminess residing in the casserole so you want to have some bread to dip in..

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Serve away! Just wait for the “ooohs” and “aahhs” and “iloveyous”. 

 

WOWZA Baked Beans + Bacon

Two weekends ago Matthew made these amazing baked beans.  I’m going to give credit where it’s due, these were the hit of the picnic.  I was in love with them, so much so that I made him save some here for me to eat later.  So when I came home from the picnic after eating too many beans, I immediately sat down and continued to eat more beans.  They are so amazing!
The original recipe comes from here.  Matthew said he followed the ingredients and instructions pretty spot on.
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Lots of onions and green peppers in this. I was worried because I don’t like onions.  Boy, was I wrong!

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BBQ Sauce + Apple Cider Vinegar.  I was worried because I don’t like apple cider vinegar. Boy, was I wrong!

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Glorious bacon. Bacon is one of the best foods, ever.

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Mix the beans and peppers/onions together…

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Then the BBQ Sauce mixture..

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You need a big pan, just a warning.

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I needed to taste test. It’s very important.  Or something.

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Then pour into pans/pots that you can bake.   This makes quite alot of beans..

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Then put the glorious bacon on top. You can either bake this right away, or we let it sit in the fridge over night and baked it the following day.

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ENJOY!

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans
Print
Ingredients
  1. 1/4 pound shrimp, peeled
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, minced
  4. salt + pepper
  5. 1/8 cup chopped cilantro
  6. 1/2 teaspoon lime juice
  7. 1/2 cup frozen edamame
Instructions
  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.
To Cook Edamame
  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Ok, yes, I don’t mind if I do…

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Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂

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Kale Turkey Meatballs
Print
Ingredients
  1. 2 cups uncooked chopped fresh kale
  2. 1 pound ground turkey
  3. Pinch of dried rosemary, parsley, oregano
  4. 3 tablespoons olive oil
  5. 3 cloves garlic
  6. 1 egg
Instructions
  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!
Notes
  1. These work great on the grill too.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Update: 

We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
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