1
Fresh Mexican Corn Salad
2
Autumn Spiced Whole Roasted Chicken
3
Easy Cheesy Lasagna Skillet
4
Chopped Mexican Chicken and Corn Salad
5
Creamy Cheesy Broccoli Soup
6
Slow Cooked BBQ Spareribs
7
Enchilada Taco Casserole
8
Cheesy French Fry Casserole
9
Creamy Beef Stroganoff
10
Easy Kale Pesto
11
Pumpkin Cheddar Macaroni and Cheese
12
Slow Cooked Pepper Steak Tacos
13
Crockpot Mexican Pumpkin Chili
14
Green Pepper Cheese Bake
15
Cheddar Cheese Cauliflower Casserole
16
EASY BAKED Onion Rings
17
Slow Cooked Corned Beef Brisket with Vegetables + Leftovers
18
The Best Stewed Tomatoes Ever
19
EASY Stuffed Pepper Casserole
20
Oven Roasted Creamy Cherry Tomato Sauce

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad – it’s a quick and delicious recipe using fresh ingredients!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.  But I do it fast because that’s how I roll, quick and smooth.  One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves a good meat for dinner but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.  It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Fresh Mexican Corn Salad
Print
Ingredients
  1. 1 can black beans - rinsed and drained
  2. 1 can hominy - rinsed and drained
  3. 4 ears corn - kernels sliced from cob
  4. 1 can Ro*Tel Diced Tomatoes and Green Chilies
  5. 1 bell pepper - chopped
  6. 1 1/2 teaspoons ground cumin
  7. 2 tablespoons lime juice
  8. 2 tablespoons olive oil
  9. 1/4 cup chopped cilantro
Instructions
  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Autumn Spiced Whole Roasted Chicken

Does it feel like Fall to you?  The weather is changing here to the point of my mittens have made a few appearances already.  The pavements are covered with leaves ranging in shades of yellows, oranges and reds.   The heat has been turned on and usually at least 2 cats can be found in front of the heater warming up their bellies.   The days feel shorter as it becomes dark out around 5PM.    At home I wear the fluffiest socks to stay warm with cement floors in our loft.  

Fall.

As Fall approaches into Winter our meals begin to change.  There’s more slow cooking, many more soups from creamy to vegetable and more weekend roasts and chickens.  Last weekend we were craving a chicken dinner to help us feel warmer and fill the house full of delicious cooking smells.

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If Autumn had a taste this would be it.    This is a dinner that screams out that the seasons are changing.

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The chicken is seasoned with rosemary, cloves, allspice, nutmeg, cinnamon, salt and sugar.   Can you already smell Autumn?

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Inside it’s incredibly moist and juicy.  

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My favorite part of a chicken is always the drumstick.  I will fight for this piece, but usually that doesn’t happen as Matthew is more of a breast man (too easy – stop it).  Occasionally I do have to fight off Essy who tries to nibble but she ends up getting her own bowl full of shredded chicken.  All our cats look forward to chicken and turkey dinners, they smell it before it even goes into the oven. 

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If you’re looking for a comforting chicken dinner, look no further.  You will love this spiced and moist chicken.  Enjoy!

Autumn Spiced Whole Chicken
Print
Ingredients
  1. 6 pound chicken
  2. 1 tablespoon salt
  3. 1 teaspoon dried rosemary
  4. 2 teaspoons white sugar
  5. 1/4 teaspoon ground cloves
  6. 1/4 teaspoon ground allspice
  7. 1/4 teaspoon ground nutmeg
  8. 1/4 teaspoon ground cinnamon
  9. 8 cloves garlic - minced
  10. 1 onion - sliced
Instructions
  1. Preheat oven to 500 degrees.
  2. In a bowl mix salt, rosemary, sugar, cloves, allspice, nutmeg and cinnamon. Rub the chicken all over on both sides with this mixture.
  3. Stuff the chicken with minced garlic and onion slices.
  4. Place chicken, breast side down on a pan.
  5. Put chicken in oven for 15 minutes.
  6. Reduce heat to 450 degrees and cook for 15 minutes.
  7. Reduce heat to 425 degrees and cook for 30 minutes.
  8. Make sure chicken has internal temperature of 180 degrees.
  9. Let cool for 15 minutes, serve.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Cheesy Lasagna Skillet

Welcome to a new week, I hope you all had a lovely weekend.   

We have a new favorite dinner that we’ve been making almost bi-weekly now, it’s Easy Cheesy Lasagna Skillet.   Lasagna is hands down one of our favorite dinners, but sometimes you just don’t have the time to organize the layers and bake in the oven, this skillet is quick, cheesy and oh goodness is it delicious.    What makes this lasagna extra special?  Well besides the ricotta cheese which makes everything creamy, there’s Sweet Italian Sausage which I’m pretty  much in love with at the moment.  After I brown the sausage there’s a good 3 minute period where I just stand by the stove and eat it out of the pan.   

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Added into the lasagna is garden fresh spaghetti sauce, fresh basil, green peppers and some mushrooms.  In my opinion life is better when there is mushrooms and green peppers involved.  Lately, we’ve been putting them on our pizza too – what a great combo.  

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So next time you are craving lasagna but don’t want to wait or do the extra work, throw all these ingredients in a skillet and you’ll have the creamiest dinner in all the land!  This is definitely a keeper.  Bonus: Leftovers are delicious!

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Easy Cheesy Lasagna Skillet
Print
Ingredients
  1. 12 lasagna noodles - broken in half
  2. 1 pound sweet Italian sausage - out of their casings
  3. 24 oz jar of spaghetti sauce
  4. 2 cups ricotta cheese
  5. 2 cups shredded mozzarella cheese
  6. 8 oz cut up mushrooms
  7. 1 green pepper diced
  8. handful of fresh basil
Instructions
  1. Brown sausage in skillet.
  2. Break lasagna noodles in half and cook as directed. Drain.
  3. When noodles are cooked add them to the skillet of browned sausage. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.
  4. Cook until melted and well heated, about 10 minutes on medium heat. Stir so ricotta is distributed evenly.
  5. Put remaining 1 cup mozzarella cheese on top, sprinkle fresh basil on top. Cover and cook until cheese is completely melted.
  6. Enjoy!
Notes
  1. Servings: 4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Chopped Mexican Chicken and Corn Salad

Chopped Mexican Chicken and Corn Salad is a quick and healthy recipe that uses fresh ingredients. 

Chopped Mexican Chicken and Corn Salad

As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a Gardener.   To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit.     Matthew and I both enjoyed this for dinner and would have it again.

Chopped Mexican Chicken and Corn Salad
Fresh lettuce from the garden, can’t beat the taste!

Chopped Mexican Chicken and Corn Salad
Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!


Chopped Mexican Chicken and Corn Salad

This chicken was some of the yummiest chicken I ever tasted.


Chopped Mexican Chicken and Corn Salad

Minutes later throw all your vegetables and herbs in a bowl..


Chopped Mexican Chicken and Corn Salad

Add your cut up chicken..


Chopped Mexican Chicken and Corn Salad

Sprinkle your olive oil dressing on top..


Chopped Mexican Chicken and Corn Salad

Mix up and you have one beautiful and fresh salad!


Chopped Mexican Chicken and Corn Salad

Serve and sprinkle some Queso Fresco on top.


Chopped Mexican Chicken and Corn SaladAnd enjoy!

Mexican Chicken and Corn Salad
Print
Ingredients
  1. 2 Boneless, Skinless Chicken Breasts
  2. 1 Ear of Corn
  3. 1 Head Romaine Lettuce
  4. 2 Ounces Arugula
  5. 2 Ounces Queso Fresco
  6. 4 Ounces Cherry Tomatoes
  7. 2 Scallions
  8. 1 Bunch Cilantro
  9. 1 Lime
  10. 4 Radishes
Instructions
  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!
Adapted from Blue Apron
Adapted from Blue Apron
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Chopped Mexican Chicken and Corn Salad

Creamy Cheesy Broccoli Soup

Do you know how much I love this Creamy Cheese Broccoli Soup? I made  it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.  

This soup is comfort food at it’s finest on a chilly night.   The days and nights are starting to get chilly here even though a few days ago it was weirdly 70 degrees, then it was suddenly 40 degrees, and now there’s some nights set for below freezing. That means get out the big fluffy socks, wear your bathrobe for extra comfort (who cares if it’s 4PM) and grab a nice bowl of this soup.   First about the chilly weather – I need a new winter coat.  Ok, I don’t need a new winter coat, but  I bought one at Uniqlo because I liked it alot. I wanted a long and comfy coat for some time as my other 2 winter coats range from a Brooklyn Nets winter coat which I wear to the all the games, and a lovely full length Wool coat which makes me feel like royalty.  Whenever I wore this coat in London people stopped me on the street because they thought I was British, I don’t know I guess  it has a “British” look to it, but sadly I couldn’t help anyone with directions  – sorry!   So I bought this coat but now I’m having second feelings about it.   I’m not sure if it’s as warm as I thought it was going to be, and I also just don’t know if I generally like it as much.  A plus is that it’s majorly comfortable and I could take a nap in it.  Maybe I should return it and look for another coat? I don’t know! What do you think – what’s your first instinct? Be honest with me!

Back to this soup, it will help you get over the coldness for sure and it will make your belly really happy.  In fact your belly will probably start to happily talk to you. You might be weirded out at first when your belly talks to you, but soon you’ll learn to get to used to it.    Make your belly happy!  

This soup has all the good stuff in it.  There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream.     The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.

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Broccoli and carrots – straight from the garden.

Even better this is a soup that takes about 20 minutes to cook.  I hope you make this soup for dinner,  it’s a win win situation all around.

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With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.

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And  who doesn’t love creamy cheese sauce?

Creamy Cheesy Broccoli Soup
Print
Ingredients
  1. 1/2 cup butter
  2. 4 cups frozen or fresh broccoli florets
  3. 1 cup carrots - peeled and chopped
  4. 1 cup frozen corn
  5. 3 cups chickenbroth
  6. 1 pound Velveeta cheese - cubed
  7. 1 cup milk
  8. 1 cup heavy cream
  9. 1 tablespoon garlic powder
  10. 1 teaspoon dried mustard
  11. 1/2 cup cornstarch
  12. 3/4 cup water
Instructions
  1. Melt butter. Add in broccoli, carrots, corn and chicken broth.
  2. Bring to a simmer for 10 minutes.
  3. Add in cubed cheese, milk and heavy cream
  4. Stir in garlic powder and dried mustard.
  5. Mix until cheese is completely melted (5-10 minutes).
  6. In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
  7. Mix for about 5 minutes on medium high heat until you reach a thickness you like.
  8. Serve, Enjoy.
Notes
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked BBQ Spareribs

These spareribs will bring all the boys to the yard.

Don’t you love Milkshake by Kelis? It’s a classic song.   This is the first thing that came to my mind while writing this post and this post has nothing to do with mikshakes.  As soon as I started this post I immediately looked up song meanings for “Milkshake” and this user’s interpretation made me laugh:

“my whipped ice dairy drink brings the attention of many males to my place of residence and/or employment and they declare that its quality far surpasses that of yours. absolutely it far surpasses yours i could convey to you the recipe but i would have to demands compensation”

It’s perfect.

This post is about Spareribs, and they’re BBQ and Slow cooked.  They are moist, the meat will fall off the bone, they will leave you licking your lips and your fingers.   These Spareribs are starting to sound sexy. But they really are.  Super sexy Spareribs. You cook them for 8 hours, slathered  in bbq sauce and brown sugar.    When they are ready to eat them they’re juicy and saucy.  My goodness, is it getting hot in here?

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So what I’m saying is you should make these BBQ Spareribs and have a romantic dinner.  Just you and the BBQ spareribs.  Ok and your family too if you must.    Enjoy!

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Slow Cooked BBQ Spareribs
Print
Ingredients
  1. 2 pounds pork spareribs
  2. 1 cup barbecue sauce
  3. 1 tablespoon brown sugar
  4. 1 onion - chopped
  5. 1 bell pepper - chopped
  6. 1 clove garlic - minced
  7. salt + pepper
Instructions
  1. Rub your spareribs on both sides with salt and pepper. Set aside.
  2. Add onion, pepper and garlic to the bottom of your crockpot.
  3. Add spareribs on top.
  4. Pour barbecue sauce and brown sugar on top.
  5. Cook on low for 8 hours.
  6. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooked BBQ SpareribsSteps
Here are the steps to make thee Spareribs, it really doesn’t get much easier than this.  First layer is the pepper, garlic and onion. Second layer is the Spareribs with salt and pepper. Third layer is pouring the BBQ sauce on top.  Finally, add the brown sugar.  Then you just wait and let the slow cooking smells start to take over your house…

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And  believe me it will start to smell wonderful, curious noses will appear.

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When I serve  the Spareribs, I love to take a little bit  of the pepper/onion/garlic mixture and put it on top.  

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The toppings just give it that extra zing.

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These Spareribs really are a thing of beauty.  

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My official kitchen helper Essy gave this 2 paws up.  

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May I recommend serving it alongside some Jalapeno Cornbread?

Enchilada Taco Casserole

Nice people deserve credit for being nice.  A little goes a long way in today’s world.  I would like to think these few people who made me smile the last few days:

The man who shouted “Nice Cat” to me when I was wearing a cat sweatshirt walking down the street.
The cashier who wanted to have a conversation about Halloween with me.
The person who held the door for me at the grocery store.
The person who held the elevator for me.
My doctor who just made me feel good with his professionalism and encouragement.
The person who said they liked our garden on the roof.
To the stationery store owner who gave me my pen for 20 cents cheaper because I accidentally gave him pense instead of cents.  He gave me back the 20 pence and said “Don’t worry about it”. Reminder to self: Clean out your change purse!
To the person who said “Thank you” when I held the door for them.
To my swapping and pen-pal friends, you always put a smile on my face.
To my cats who  always know I need some love and affection.
The girl who said she liked my dress on the street.
To my mail delivery lady who is just really nice.
To every single person who comments on Brooklyn Farm Girl.  You make me smile and laugh hysterically. I want to serve you all tea and pumpkin donuts and tell you how great you are! 

A smile, a compliment, a door held open, a thank you, a postcard that just says hi – these all are special to me and can change my mood almost immediately.    I’m big on common courtesy so it really does make my day.  Can you think of a recent time that a little niceness picked up your spirits?

Now on to the yum…..

I really like tacos and I really like casseroles so when I’m able to put them together it’s like sweet magic recipe worlds combined.

For example there’s my go to Taco Casserole,  Slow Cooked Pepper Steak Tacos, Crockpot Chipotle Chicken Tacos,  French Fry Casserole, Green Pepper Cheese Casserole, Cauliflower Pizza Casserole.   Tacos? Yes, please.  Casserole? Goodness, yes, please.

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Cheesy French Fry Casserole

French Fries,  I have a real big crush on you.  I love you straight. I love you crinkled. I love you curly.  I love you covered in cheese.  And chili.  And beans. 

Are you like me and stock up on certain items but don’t notice until you open your freezer and multiple bags of frozen french fries are staring at you?  I’m that way for a few things.  When Goya  is on sale I think I need 8 cans of hominy or pinto beans (just in case).  Pasta, yes, let’s buy 10 boxes.  Ketchup, well maybe I will have a cookout, better buy a few bottles.  That 20 pound bag of rice is super cheap, what a deal, better buy it.  Whenever French Fries are on sale, usually 2 bags for $5, I fall in that category.  

A few nights ago I was going through the process of “What to make for dinner”.  There were a few rules:
-I wanted french fries.  
-I wanted to use up heavy creamy which was close to it’s end date.
-I needed to use some type of garden vegetable.
-I wanted to prepare it quickly. This means frozen french fries.
-I wanted it to be delicious.

So French Fry Casserole was born!  

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When I took this out of the oven, I pulled back the foil and I wish I had a video to document Matthew’s reaction.  It was pure innocent excitement for this casserole.   If you like cheese fries (where my cheese fry fans at? holla at me) then you’re going to love this casserole because it’s basically glorified chili cheese fries that we can call dinner and everyone will be ok with it because we added the word casserole to the end.  The chili comes from chili beans which I could eat out of the can with a spoon.  On top is also a green pepper chopped up, this gives the casserole a great crunch and it just makes me happy to use anything we grow in the garden with french fries.

We ate this casserole as a main dish and it was extra filling. There is no meat in this, but you could add chicken, ground beef, or bacon bits to the top if you choose to.  

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Cheesy French Fry Casserole
Print
Ingredients
  1. 1 bag frozen french fries (use enough to cover the bottom of your pan)
  2. 2 cups heavy cream
  3. 8 oz shredded cheddar cheese
  4. 1 can chili beans
  5. 1 bell pepper - chopped
Instructions
  1. Preheat your oven to 400 degrees.
  2. Cover the bottom of a 9x13 baking dish with frozen french fries.
  3. Pour your heavy cream on top.
  4. Sprinkle cheddar cheese on top.
  5. Put chili beans and bell peppers on top.
  6. Cover with foil and poke a fork or knife through the foil 3 times - this helps the steam escape.
  7. Bake for 1 hour.
  8. Remove from oven and let sit for 5 minutes.
  9. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Here are the steps to prepare this casserole quickly.
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And then what comes out of the oven is this gorgeous dish:
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I love the little kick the chili beans provide on top.
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Serve yourself and enjoy!
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Then start diving into those fries..
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Cheesy goodness!
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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
Print
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.

Beef StroganoffIMG_5939
This is a keeper of a meal, I’m already laminating the recipe sheet and covering with stickers that say “YUM!”, “YEAH!”, “HOLY COW!”.

Beef StroganoffIMG_5945
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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Cheddar Cheese Cauliflower Casserole

CHEDDAR CHEESE Cauliflower Casserole is delicious comfort food! This easy to make loaded casserole recipe is made with cheddar cheese 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!

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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.

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Cheddar Cheese Cauliflower Casserole

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

Ingredients

  • 1 head cauliflower cut into florets
  • 8 ounces shredded cheddar cheese
  • 1/4 cup + 2 tablespoons Parmesan cheese
  • 2 tablespoons bread crumbs
  • 3/4 cup heavy cream
  • 1 tablespoon dried sage
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 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!

 

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.

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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.

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Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

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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!

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.

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