1
Creamy Beef Stroganoff
2
Easy Kale Pesto
3
Pumpkin Cheddar Macaroni and Cheese
4
Slow Cooked Pepper Steak Tacos
5
Crockpot Mexican Pumpkin Chili
6
Green Pepper Cheese Bake
7
Cheesy Cauliflower Casserole
8
EASY BAKED Onion Rings
9
Slow Cooked Corned Beef Brisket with Vegetables + Leftovers
10
The Best Stewed Tomatoes Ever
11
EASY Stuffed Pepper Casserole
12
Oven Roasted Creamy Cherry Tomato Sauce
13
Turkey Kale Meatball Sub
14
Pepperoni Pizza Cauliflower Casserole
15
Quinoa Stuffed Peppers
16
Chinese Takeout Chicken and Broccoli
17
Baked Broccoli Macaroni and Cheese
18
Tri Color Pasta Salad
19
Slow Cooker Pot Roast
20
Creamy Mashed Potatoes

Creamy Beef Stroganoff

“Beef Stroganoff” is whispered in my ear while I sleep.

“Beef Stroganoff” is written on a Post-It on my keyboard when I wake up in the morning.

“Beef Stroganoff” is said to me with a wink while passing by each other.

“Beef Stroganoff” is written on the mirror from the steam of the shower.

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Beef Stroganoff, Beef Stroganoff, Beef Stroganoff, Beef Stroganoff.   I’ve had this word written in my “to do” page for months now because Matthew has been craving Beef Stroganoff.  How bad has he been craving it?  See above for hints.  So finally I made the first step, I bought sour cream.  This is a pretty big step for me considering sour cream scares me beyond belief.  The texture of sour cream reminds me of my archnemesis, mayonnaise.  I know they taste nothing alike but I worry the mayonnaise companies might be following me, watching me when I shop (how embarrassing) and then sneak mayonnaise into my sour cream tub instead.  Can you imagine the nightmares I would have?   Actually there is a mayo dream I have had a few times but that’s for another time entirely…

Beef Stroganoff.   So I made it, with sour cream.  And onions.  Are you shocked?   I pretty much am.  When Matthew saw me frying onions up with the beef I think he nearly fainted with surprise.  Look at me, throwing onions in a pan, buying sour cream,  life changing actions right here folks!  And get this, I absolutely loved it.  It was creamy, moist and delicious.  Give me mushrooms in a creamy sauce and you have one happy girl!  Beef Stroganoff – thanks for a great dinner!

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Creamy Beef Stroganoff
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Ingredients
  1. 2 pounds beef chuck roast or beef sirloin steak
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon pepper
  4. 4 ounces butter
  5. 2 cloves minced garlic
  6. 1 onion cut up into slices
  7. 1 1/2 cup beef broth
  8. 3 tablespoons cornstarch
  9. 1 tablespoon worcestershire sauce
  10. 1/2 teaspoon ground mustard
  11. 12 oz mushrooms (canned or fresh)
  12. 1/3 cup sour cream
  13. parsley to garnish
Instructions
  1. Remove any fat from your beef and cut into pieces that are about 1/2 inch thick and 2-3 inches long.
  2. Season meat with salt and pepper, rub so all meat is evenly coated.
  3. In a large skillet over medium high heat, melt the butter and garlic. Add the beef and cook until browned. Add onion slices and continue to stir for 3 minutes.
  4. Place beef broth in small bowl and add cornstarch slowly, continuing to stir.
  5. Add beef broth/cornstarch mixture to beef and onion skillet, bring to a boil. Lower the heat and add in ground mustard and worcestershire sauce. Stir until combined.
  6. Cover and simmer for 1 hour.
  7. When your 1 hour is up, remove lid and stir in mushrooms and sour cream.
  8. Once heated, serve over egg noodles or rice.
  9. Add parsley to garnish on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
First, I would like to give a shout out to the ever changing Sun that enters our loft around 5:30PM and blinds me until about 7PM.  The light is dramatic, feels great on the skin, but it’s all over the place for pictures.    

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Here’s your list of ingredients.   I  always use bouillon cubes to make broth, so much cheaper.

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Here’s your mushrooms. I use whatever I have, fresh or canned, whole or cut up.  Go mushroom crazy in my opinion. Also, I see you creeping behind the mushrooms Sour Cream.  Don’t even think about it, my eye is on you like a hawk.

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Getting the beef ready, a little salt and pepper..

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Do you know how good this was already smelling?  Essy showed up and tried to jump from the table to the counter, which is a enormous jump that her 19 year old body would have never made.  She had her eye on the prize (the beef) and her nose knew it was nearby.

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Start to cook the meat until browned..

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Add your onions, your place is going to smell like a Stroganoff paradise starting now. Once you add your broth, mustard and worcestershire sauce then you’ll let simmer for 1 hour.

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Almost done! Once you add your sour cream and mushrooms….oh goodness!

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Serve over egg noodles, or rice, or even roasted vegetables.  

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I always like to sprinkle a little fresh parsley on top.  It’s great for color and flavor.

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This is a keeper of a meal, I’m already laminating the recipe sheet and covering with stickers that say “YUM!”, “YEAH!”, “HOLY COW!”.

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Enjoy your dinner!

Easy Kale Pesto

Happy Thursday everyone! 
How’s the weather where you are?  Let me tell you yesterday was not pretty! And by not pretty I mean melting hot in the mid to high 90’s!  The good news is that after today there is nothing in the 10 day forecast above 80 degrees!  That means the air conditioning can shut off while we sleep!  I need the hum of something while I sleep so if the air conditioner is not on, the fan is, and last week we had 2 chilly nights where we slept with the fan on and I got some deep sleeps! I hardly woke up, slept in and overall was a great sleep.  Who doesn’t love a deep sleep?  

Also who doesn’t love waking up to a cat under the blanket on your belly, a cat on top of your pillow curled into your head, and a cat sleeping next to the bed so it can be the first one to rub against your ankles?   I love my babies.. but that’s another post!   Note to self: Start making more cat posts.  They are necessary for a healthy life! 

Can I tell you something about this kale pesto below?  It’s delicious.  Can I tell you something else?  I didn’t know what pesto was until I was in my 20’s.  Noone back at home in the hills of the Appalachian Mountains every muttered the word “pesto”.  We  never had it n my house, friends parents never made it when I was over at their house, it was never offered at the deli counter to dip your crackers in.  So you can imagine how amazed I was to find many years later what pesto was and how good it was.  That is my excuse for the amount of pesto I eat, to catch up on all those years lost!  And I can eat pesto! I can eat it all day!

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Pumpkin Cheddar Macaroni and Cheese

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that’s so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It’s one of my favorite pumpkin recipes!

It’s that time again, a pumpkin recipe! I’m pretty sure you will see a almost weekly pumpkin recipe until Halloween.. I just can’t get enough!  

I know some of you don’t want summer to end, but I’d like for you to take my hand and enter into Fall’s journey.  It’s full of beautiful leaves, apple cider, chilly nights, comfortable socks, ghosts and goblins, the color orange. 

Oh pumpkin! Oh this recipe!

First it was Fudgy Pumpkin Brownies, then it was Pumpkin Chili… now I’m pulling out the big guns.. Pumpkin Macaroni and Cheese!
Not only does this recipe have pumpkin which is delicious, but it’s pumpkin macaroni and cheese. I know, drop what you’re doing  – this is getting serious.  Pumpkin, Melted Cheese, Pasta – can it get any more perfect? I’m not sure, but I’d like to think this is close to it.   The pumpkin doesn’t overwhelm this macaroni and cheese, it adds a creaminess  and richness…and it adds great nutrients.   If your family loves their macaroni and cheese, this is a great alternative full of fiber and vitamins.  

Bonus points: If you grow pumpkins make sure you make pumpkin puree – it will make this dish incredibly fresh, Earthy (in a good way), and you will just feel like a pumpkin boss. 

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that's so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It's one of my favorite pumpkin recipes!

Once you take a bite.. it’ll be hard not to think of Fall! It will also be hard not to close your eyes and cherish this moment.
Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
These are some of our pumpkins we picked this summer, along with some fresh pumpkin puree I just made.  We have another batch of pumpkins to pick in October, I love Fall!


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Preserving fact: Pumpkin freezes amazing.  I usually freeze pumpkin in 8 oz or 16 oz portions.  Pumpkin Puree easily lasts up to a year in the freezer.  Pumpkins you guys, they just are the best.  And they are really really cute!


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. This recipe calls for 2 and 1/4 cup shredded cheddar cheese.   Of course I had to put it into a pumpkin bowl, because well I just had to!

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Gather your ingredients.  The saucepan to the right has your melted butter, flour and milk.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Then add your pepper, nutmeg, mustard…..

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And then add your pumpkin puree and 2 cups of cheese.  Stir cheese until it’s fully melted. 

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Then add your elbow macaroni and stir… I dare you not to just take a big spoonful right now.   Me? I took about 6.

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
Put in a baking dish.  Something I’d like to talk about right now, don’t panic as it’s extremely runny.  Once it bakes it won’t be runny at all.  Again, it will be ok! You have to trust me on this one…

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
1/4 cup of your remaining cheese goes on top…

Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.
And after 25 minutes – BOOM! MY GOODNESS.  LOOK AT THIS MAGIC.  I think I almost cried. I think I did, I am a very emotional person.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s just so beautiful and rich.  It smells amazing.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Pumpkins, you guys rule.    We are best friends forever.  


Pumpkin Macaroni and Cheese, a pure comfort food meal. Recipe uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. Start serving and swooning! It will be a magical dinner… Enjoy this Pumpkin Cheddar Macaroni and Cheese!

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Pumpkin Cheddar Macaroni and Cheese

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that's so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese.  It's one of my favorite pumpkin recipes!

Ingredients

  • 2 cups elbow macaroni
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon pepper
  • Dash of nutmeg
  • 1 teaspoon ground mustard
  • 1 cup pumpkin puree
  • 2 1/4 cups shredded cheddar cheese

Instructions

  1. Heat oven to 350 degrees.
  2. Make elbow macaroni according to box. Drain, set aside.
  3. In a medium size saucepan melt your butter over low-medium heat. Stir in flour and continue to stir until smooth. Stir in milk and bring to a simmer. Continue to stir for 1 minute until it's thickened. Remove from heat.
  4. Stir in pepper, nutmeg, mustard.
  5. Add in pumpkin puree and 2 cups of shredded cheese, stirring until cheese is completely melted.
  6. Add macaroni to cheese mixture and stir until it's all coated. Pour into baking dish.
  7. Top with 1/4 cup remaining shredded cheese.
  8. Bake for 25-30 minutes.

PUMPKIN CHEDDAR Macaroni and Cheese! This is a pure comfort food recipe that’s so easy to make! This cheesy macaroni and cheese uses 1 cup pumpkin puree and 2 cups shredded cheddar cheese. It’s one of my favorite pumpkin recipes!

Slow Cooked Pepper Steak Tacos

Who doesn’t like tacos?

*Looks around virtual room*

Good, I am glad we all love them!

I could probably have tacos every single day. There’s so many varieties, so many things I can put on them, so many side dishes that go perfectly (like cilantro lime rice!).  Oh tacos, how are you so great? One of my favorite recipes is Crockpot Chicken Chipotle Tacos so I was interested in trying other Crockpot taco recipes because let’s be honest, I’m in love with my crockpot (or slow cooker if you must call  it that too).   Slow Cooked Pepper Steak Tacos were born!   I was especially happy with these tacos because I got to use garden grown green peppers, onions (are you proud of me?), stewed tomatoes that I made from our tomatoes and then our garden harvest salsa on top!   These tacos were so fresh! 

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Crockpot Mexican Pumpkin Chili

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Now I know what you might be thinking.. usually “Mexican” and “Pumpkin” don’t usually go together, but in this recipe they are best friends.  They are holding hands, whispering secrets (not about you), planning adventures – they are great pals. In this recipe we have the usual Chili ingredients, but then we’re throwing in pumpkin because whenever you can you should throw pumpkin into any dish.   Here’s the great thing about pumpkin, it’s full of great nutrients but hardly changes the taste of meals.  It’s an amazing way to make your dinner or brownies more healthy and better for you.  Who doesn’t want that?

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Health facts on pumpkin:
It’s full of fiber. Half a cup has 3.5 grams of fiber. 
It’s loaded with Vitamin A, alpha and beta-carotenes and is a good source of vitamins C, K, and E.
1 cup of  pumpkin puree supplies 3.4 grams of iron which will support a strong immune system and keep you from getting sick. 
Pumpkin’s orange color is a clue to its high antioxidant content. Some doctors say that the compounds in pumpkin can help prevent lung cancer, heart disease as well as Type 2 diabetes and arthritis.
It will help support healthy digestion.
One cup of pumpkin puree contains just 83 calories.  Compare that to the oils you might use instead!

Pumpkin is amazing – isn’t it? 
And don’t forget pumpkin puree is so easy to make!

So what makes this Chili Mexican? Well we’re going to spice it up with green chiles, salsa verde, cumin and we’re going to throw corn into this!  If you want you can even throw avocado on top when it’s done!

Other bonuses: Chili freezes amazing, so feel free to make this in advance and keep for that chilly night when your’e feeling lazy and just want to curl under the blankets with your softest socks on!   

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

I love beans so I had to add both black beans and kidney beans.  Also I love using ground turkey for chili as a healthy alternative to ground beef.
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Once you take the first bite, you’ll be one happy pumpkin loving friend!  
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Enjoy this Crockpot Mexican Pumpkin Chili!
We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 
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Crockpot Mexican Pumpkin Chili

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Ingredients

  • 2 green peppers - chopped
  • 1 can black beans - rinsed and drained
  • 1 can kidney beans - rinsed and drained
  • 3 garlic cloves - minced
  • 15 ounces pumpkin puree
  • 14 ounces diced tomatoes
  • 1 cup tomato sauce
  • 1 1/2 cup chicken broth
  • 1 pound ground turkey
  • 1 cup frozen corn
  • 4 oz can of diced green chiles
  • 1/2 cup salsa verde
  • 2 teaspoons dried parsley
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt

Instructions

  1. In a skillet, add your chopped peppers, minced garlic and ground turkey. Cook until turkey is browned.
  2. Put your ground turkey mixture into a slow cooker. Add all other ingredients and stir so everything is fully mixed up.
  3. Cook on low for 5 hours.
  4. Enjoy!

We LOVE this Crockpot Mexican Pumpkin Chili recipe. This easy slow cooker dinner is filled with vegetables and Mexican spices such as green chiles, salsa verde and cumin! You can freeze leftovers! 

Green Pepper Cheese Bake

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I know you all used to watch Full House.  And I know you all remember Uncle Jessie.  So I know you all know the phrase “Have Mercy.”

So you can imagine my amusement when I pulled this green pepper cheese bake out of the oven and muttered “Have Mercy”.  And then I laughed.  And then I looked around to make sure none of the cats were judging me.  The coast was clear.  I put this green pepper dish on the counter, took a step back and repeated “Have Mercy”.  This right here is a looker, a real beauty, a real head turner.  You get the idea.  It’s glorious.

This Green Pepper Cheese Bake is a delicious comfort food recipe! It’s also filled with vegetables: 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach. Your family will love it!

I mean, come on, seriously.  Don’t you just want to marry this dish? I do!

The best part of this dish besides the cheese and the cream (haha) is that it’s all vegetables! It’s full of 2 pounds of green peppers, 1 cup of tomatoes, 2 cups of corn and 1 cup of spinach.   It’s like your own vegetable garden that will live in your belly (take a minute to just visualize this).  This can be a side dish, or a meatless dinner! We had it as our main dinner with garlic bread on the side.  You will need a little bread to soak up that creamy goodness at the bottom, trust me.  You will want it.  

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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 oven 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! 

EASY BAKED Onion Rings! This homemade oven 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! 

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 oven 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 oven 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! 
Beautiful garden onions.  You guys are very pretty.

Slice them into 1/4 to 1/2 inch rings.
EASY BAKED Onion Rings! This homemade oven 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! 

Here’s your 3 bowls you need. Regular flour, flour batter mixture and bread crumbs.
EASY BAKED Onion Rings! This homemade oven 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! 

Step 1: Dip the onions into flour.
EASY BAKED Onion Rings! This homemade oven 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! 

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.
EASY BAKED Onion Rings! This homemade oven 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! 


Step 3: Dip into bread crumbs.
EASY BAKED Onion Rings! This homemade oven 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! 

Into the oven they go…
EASY BAKED Onion Rings! This homemade oven 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! 

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.
EASY BAKED Onion Rings! This homemade oven 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! 

And out of the oven they come. All crispy and brown and gorgeous!
EASY BAKED Onion Rings! This homemade oven 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! 


Grab a few Easy Baked Onion Rings and enjoy!  

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EASY BAKED Onion Rings

EASY BAKED Onion Rings! This homemade oven 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! 

Ingredients

  • 2 large onions - sliced into 1/4 to 1/2 inch rings
  • 1/2 cup flour
  • 1/2 cup milk
  • 1 egg - beaten
  • 1 cup breadcrumbs
  • 1 tablespoon creole spice mix
  • salt + pepper to taste

creole spice mix

  • 1/8 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/8 teaspoon black pepper
  • 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.

EASY BAKED Onion Rings! This homemade oven 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!

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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.

 
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. 🙂

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

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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.

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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.

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 1/2 cup chopped onion
  • 2 large green peppers chopped
  • 12 spinach leaves ripped
  • 14 oz diced tomatoes
  • 8 oz tomato sauce
  • 1/2 cup beef broth
  • 1/2 cup long grain rice uncooked
  • 3 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 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!

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

 Oven Roasted Creamy Cherry Tomato SauceIMG_3692
Gather your tomatoes, make sure to take the stems off.

Oven Roasted Creamy Cherry Tomato SauceIMG_3706
Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

Oven Roasted Creamy Cherry Tomato SauceIMG_3716
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.

Oven Roasted Creamy Cherry Tomato SauceIMG_3725
Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

Oven Roasted Creamy Cherry Tomato SauceIMG_3728
Give it a few pulses, it doesn’t take much.

Oven Roasted Creamy Cherry Tomato SauceIMG_3737
And you are left with some creamy, amazing smelling cherry tomato sauce!

Oven Roasted Creamy Cherry Tomato SauceIMG_4794
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.

Oven Roasted Creamy Cherry Tomato SauceIMG_4802
Enjoy! This sauce is a favorite. 🙂

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!

 

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Oven Roasted Creamy Cherry Tomato Sauce

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

Ingredients

  • 4 cups of tomatoes cherry tomatoes stems off
  • 1/4 teaspoon onion powder
  • 2 tablespoons olive oil
  • 1/3 cup fresh basil
  • 1/2 teaspoon garlic powder
  • 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!

Recipe Notes

This makes 3 cups of sauce.

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 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!

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 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!

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! 

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Healthy 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!

Ingredients

  • 3 tablespoons olive oil
  • 2 cups uncooked chopped fresh kale
  • Pinch of dried rosemary parsley, oregano, thyme
  • 3 cloves garlic
  • 1 pound ground turkey
  • 1 egg
  • Sub Rolls
  • American cheese slices
  • 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.

Recipe Notes

Servings: 3-4

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!

Quinoa Stuffed PeppersIMG_3325
Hello Mr. Pepper!  You are huge, beautiful and delicious. I love you dearly.

Quinoa Stuffed PeppersIMG_3329
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.  

Quinoa Stuffed PeppersIMG_3333
After I melt the cheese, I put the pepper top back on.  More pepper to eat makes me a happy girl!

Quinoa Stuffed PeppersIMG_3335
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
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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!

 broccoli macaroni and cheeseIMG_2912broccoli macaroni and cheeseIMG_2931      
broccoli-mac-cheese

 

Baked Broccoli Macaroni and Cheese
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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!

 

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