1
Creamy Beef Stroganoff
2
Easy Kale Pesto
3
Slow Cooker Pepper Steak Tacos
4
Green Pepper Cheese Bake
5
Cauliflower Casserole
6
EASY BAKED Onion Rings
7
The Best Stewed Tomatoes Ever
8
Roasted Creamy Cherry Tomato Sauce
9
Turkey Kale Meatball Sub
10
Pepperoni Pizza Cauliflower Casserole
11
Quinoa Stuffed Peppers
12
CHINESE Chicken and Broccoli
13
Baked Broccoli Macaroni and Cheese
14
Slow Cooker Pot Roast
15
Creamy Mashed Potatoes
16
Slow Cooker Chicken Chipotle Tacos
17
Delicious Taco Casserole
18
Green Bean and Broccoli Casserole
19
WOWZA Baked Beans + Bacon
20
Lunch Time – Cilantro shrimp and Edamame Beans

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

Ingredients

  • 2 pounds beef chuck roast or beef sirloin steak
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 ounces butter
  • 2 cloves minced garlic
  • 1 onion cut up into slices
  • 1 1/2 cup beef broth
  • 3 tablespoons cornstarch
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 12 oz mushrooms canned or fresh
  • 1/3 cup sour cream
  • 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.
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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Slow Cooker Pepper Steak Tacos

RECIPE for easy to make Slow Cooker Pepper Steak Tacos!  This crockpot meal is one of my family’s favorites.  We serve it on tortillas with fresh tomato salsa!

Slow Cooker Pepper Steak Tacos

RECIPE for easy to make Slow Cooker Pepper Steak Tacos!  This crockpot meal is one of my family's favorites.  We serve it on tortillas with fresh tomato salsa!

Who doesn’t like tacos?  Good, I am glad we all love them!

Slow Cooker Pepper Steak Tacos

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 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).  

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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 tomato salsa on top!   These tacos were so fresh! 

Slow Cooker Pepper Steak Tacos

We were both in love with these tacos when we had them for dinner and since it’s 2 pounds of beef, it’s enough for leftovers – so 2 taco nights in a row?  Yes please!


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This pepper steak is so great smelling!  Just thinking about the smell makes my belly grown with hunger and love.
I dare you to not just take one piece and eat it right away.

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Throw some pepper steak on a tortilla, then add some salsa on top if you’d like.  I added my Garden Tomato Salsa!
Oh, can you wait  to eat these? I cannot!

RECIPE for easy to make Slow Cooker Pepper Steak Tacos!  This crockpot meal is one of my family's favorites.  We serve it on tortillas with fresh tomato salsa!
I highly suggest taking some of the juices from the crockpot and pouring it on top. This just makes it MORE PERFECT!
Happy Taco Dinner Time!

What’s your favorite toppings for tacos? 

Slow Cooker Pepper Steak Tacos

RECIPE for easy to make Slow Cooker Pepper Steak Tacos!  This crockpot meal is one of my family's favorites.  We serve it on tortillas with fresh tomato salsa!

Course Main Course
Cuisine Mexican
Keyword crockpot tacos, pepper steak recipes, slow cooker pepper steak tacos, slow cooker tacos
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6

Ingredients

  • 2 pounds beef sirloin
  • 1 teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 beef bouillon cube
  • 1/4 cup hot water
  • 1 tablespoon cornstarch
  • 2 green peppers - chopped
  • 1/2 cup chopped onions
  • 14 oz of stewed tomatoes
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1 tablespoon oregano
  • 1 teaspoon salt

Instructions

  1. Cut your beef sirloin into about 2 inch strips.
  2. In a skillet over medium high heat, add your vegetable oil then beef strips. Sprinkle 1 teaspoon garlic powder on top. Brown sirloin strips, then transfer to crockpot.
  3. Mix your beef bouillon cube with the hot water so it dissolves. Then add cornstarch and stir until it's dissolved. Pour this wet mixture into the crockpot.
  4. Add in all the rest of your ingredients.
  5. Cook on high for 3-4 hours or low for 6-7 hours.
  6. Serve on flour tortillas or hard shells, garnish with salsa, avocado or whatever else you'd like!

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!

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.  

Please (takes your hand) make this dish.  You deserve it.  The world deserves it.  

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!


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, I know, you know it, I love my peppers.  I made this video while taking this picture.  I’m totally sane.


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!Your wonderland of vegetables we’ll be using for this recipe!


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!And to tell you straight up, this corn/tomato/spinach mixture is a great side dish by itself.  I took like 6 spoonfuls before it even went into the casserole dish.


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!Here’s all the steps to get to the top of bake.   Into the oven.. you ready?  Are you sure?

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!
HAVE MERCY!

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!
This is going in the “YES” section of my recipe book I keep.  

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!
And when you have your first bite, I hope you’re sitting! If not, have pillows on the floor!

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!
Green Pepper Cheese Bake, I love you.  Dearly.  Truly. Forever.  

Have a great weekend everyone! 

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!

Looking for more pepper recipes? Try my stuffed green pepper casserole!

Green Pepper Cheese Bake Casserole

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!

Ingredients

  • 2 pounds green peppers - cut up into bite size pieces
  • 2 cups corn kernels -fresh cooked or from a can (not frozen)
  • 1 cup cherry tomatoes - halved
  • 1 cup spinach - chopped up
  • 2 cups shredded cheddar/monterey jack cheese
  • 1 tablespoon butter
  • 3 eggs
  • 1 cup heavy cream
  • salt + pepper to taste

Instructions

  1. Heat butter in pan over medium heat. Once melted add your tomatoes, spinach and corn and saute to coat everything. Season with salt + pepper.
  2. In a oven safe casserole dish, start to assemble the bake.
  3. Put half of your green peppers at the bottom of the dish.
  4. Put 1/3 of your shredded cheese on top.
  5. Spread your tomatoes/corn/spinach mixture on top.
  6. Put 1/3 of your shredded cheese on top.
  7. Put the remaining half of your green peppers on top.
  8. Put the last 1/3 of your shredded cheese on top.
  9. In a bowl beat eggs, heavy cream and salt + pepper to taste.
  10. Pour this mixture over the top of your bake evenly.
  11. Bake at 425 for 10 minutes.
  12. Turn your oven down to 350 and bake for 25 more minutes.
  13. Enjoy!

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 cheesy dishes (hello Cheesy Scalloped Potatoes!)?  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.

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!  

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! 

 

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! 

Homemade Stewed Tomatoes Recipe

Stewed tomatoes, sigh.  

Our tomatoes are turning red quicker than I’m able to pick.    So between oven roasted cherry tomato sauce, diced tomatoes, stewed tomatoes, tomato pesto, slow cooker tomatoes,  tomato soup… there’s lots of tomato dishes going on  in our kitchen!   Oh and I did mention Fresh Tomato Salsa too – because you know August always means fresh salsa!

I will have many 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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Roasted Creamy Cherry Tomato Sauce

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!

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!

What do with Cherry Tomatoes?

Make Roasted Creamy Cherry Tomato Sauce of course!

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!

I love cherry tomatoes (and cherry tomato recipes) 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.  

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!

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.    

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.  

Cherry Tomato Recipes

Cherry Tomato Sauce Recipe

Gather your tomatoes, make sure to take the stems off.

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Put them in a pan, single layer.  I was making a few batches so I had multiple pans.

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Drizzle your olive oil over the tomatoes.  Take a picture and completely miss the olive oil coming out of the bottle.

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Sprinkle your onion powder over the tomatoes.  Take a picture and completely miss the onion powder being sprinkled. 

How to roast cherry tomatoes

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Bake for 35 minutes until your tomatoes are all wrinkly.

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Let them cool then put them in the food processor with your other ingredients.  Fresh basil – doesn’t it smell great?

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
Give it a few pulses, it doesn’t take much.

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
And you are left with some creamy, amazing smelling cherry tomato sauce!

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!
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.

How to Freeze Cherry Tomato Sauce
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.


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.


I hope you enjoy this Roasted Creamy Cherry Tomato Sauce – it’s one of my favorite Summer recipes!

Looking for more tomato recipes? Try my Stewed TomatoesSlow Cooker Cherry Tomatoes, Sun-dried Tomatoes and Kale Salad with Tomatoes!

 Pin this Roasted Creamy Cherry Tomato Sauce for later:
ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!

Oven Roasted Creamy Cherry Tomato Sauce

ROASTED CREAMY Cherry Tomato Sauce is sweet, creamy and SO EASY to make! This is the best recipe for growing garden tomatoes! You can serve immediately on pasta, can it or freeze it! Find out why thousands of people love this sauce!

Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 cups

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 Video

 

Recipe Notes

This makes 3 cups of sauce.

 

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 turkey meatballs are great over spaghetti, yummy grilled as a finger food on a stick, but they are delicious on a sub roll!  This kale turkey sandwich is one of our dinner favorites! 

 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, Turkey Kale Meatball Sub!  

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! 

Pin for later:
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!

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

 

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

Ingredients

  • 1 large cauliflower head - cut up into small bite size pieces
  • 4 tablespoons heavy cream
  • 1 tablespoon butter - melted
  • 2 cloves garlic - minced
  • 15 slices of pepperoni - quartered
  • 1/4 cup shredded mozzarella cheese

For on top of the casserole

  • 3/4 cup pizza sauce
  • 12 slices pepperoni
  • 1 cup shredded mozzarella cheese
  • 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!
 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

Servings 1

Ingredients

  • 1 green pepper - seeds removed and top cut off but keep the top!
  • 1/4 cup dry quinoa
  • 4 spinach leaves - chopped
  • 1 clove garlic - minced
  • 2 ounces shredded mozzarella cheese
  • 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!

Recipe Notes

You can add additional tomato sauce all over the pepper as desired.
This recipe is for one 1 pepper, if you want 2 peppers, duplicate it and so on.

CHINESE Chicken and Broccoli

CHINESE  Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese  takeout restaurant!  Your entire family is going to love how delicious this is, and you’re going to love how simple it is to make!

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?

Authentic Chinese Chicken and Broccoli Recipe

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 chinese chicken and broccoli recipe because I did it!  chinese chicken broccoli

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 love this recipe!

chicken and broccoli chinese

How to Make Chicken and Broccoli

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!   

broccoli and green peppers

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 chicken marinated
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 brown sauce

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.

rice cooking wine and soy sauce

And when it’s all done you will have one beautiful skillet full of chicken and broccoli.  
chinese chicken and broccoli in pan
chinese vegetables on spoon

Dive right in,  this CHINESE TAKEOUT Chicken and Broccoli is delicious!

PIN FOR LATER:
CHINESE TAKEOUT Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese restaurant!  Your entire family is going to love how delicious this is, and you're going to love how simple it is to make!

Want more broccoli recipes? 

 Try my:

Baked Broccoli Cheese Sticks
Broccoli Pasta
Slow Cooker Broccoli Soup

CHINESE Chicken and Broccoli

CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese restaurant!  Your entire family is going to love how delicious this is, and you're going to love how simple it is to make!

Course Main Course
Cuisine Chinese
Servings 4

Ingredients

Vegetables

  • 1 head of broccoli cut up into florets
  • 1 small green pepper - cut up into small slices
  • 3/4 cup sugar snap peas - chopped into thirds

For the chicken marinade

  • 1 pound boneless skinless chicken breasts - cut up into bite size pieces
  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon water
  • 2 tablespoons vegetable oil

For the sauce

  • 1/4 cup + 1 tablespoon low sodium soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic - minced
  • 2 tablespoons flour
  • 1 tablespoon rice cooking wine
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil

Additionally

  • 1 tablespoon vegetable oil to fry in
  • 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!

Recipe Video

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

Ingredients

  • 1 1/2 cup elbow macaroni
  • 4 cups broccoli florets
  • 1/2 cup butter
  • 2 tablespoons flour
  • 1 teaspoon dry mustard powder
  • 1 teaspoon pepper
  • 2 cups milk
  • 8 ounces Velveeta cheese
  • 8 ounces Monterey Jack cheese
  • 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!
broccoli macaroni and cheeseIMG_2851
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.  

broccoli macaroni and cheeseIMG_2854
For this recipe, you need 4 cups of florets.  I leave mine pretty big.

broccoli macaroni and cheeseIMG_2860
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.

broccoli macaroni and cheeseIMG_2865
Drain and set aside for a few minutes.

broccoli macaroni and cheeseIMG_2869
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. 

broccoli macaroni and cheeseIMG_2873
Shred it however you want.  I was lazy so I put it in my food processor.

broccoli macaroni and cheeseIMG_2875
Now we want to start to make the cheese sauce so get your butter melted.

broccoli macaroni and cheeseIMG_2876
Then add in your flour, dry mustard and pepper.  You’ll want to mix quickly until it’s smooth.

broccoli macaroni and cheeseIMG_2878
Then add your water and keep stirring.

broccoli macaroni and cheeseIMG_2879
Then your beautiful cheese.  This take a few minutes for it to melt, but  keep stirring.

broccoli macaroni and cheeseIMG_2884
Great job, some yummy cheese sauce  there.

broccoli macaroni and cheeseIMG_2887
Take your macaroni and broccoli and add to the cheese sauce.

broccoli macaroni and cheeseIMG_2890
Perfect! 

broccoli macaroni and cheeseIMG_2893
Transfer to a baking dish.

broccoli macaroni and cheeseIMG_2898
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…

broccoli macaroni and cheeseIMG_2917
And out pops out this beautiful dinner after 20 minutes!

broccoli macaroni and cheeseIMG_2919
The bread crumbs are just slightly golden brown, just how I like them.

broccoli macaroni and cheeseIMG_2923
And see how the cheese all melted together and it’s no longer too wet, instead it’s gooey and cheesy and oh my!

broccoli macaroni and cheeseIMG_2930
Serve some up.  You can add some bread on the side if you’d like too.   Who doesn’t like bread on the side? 

broccoli macaroni and cheeseIMG_2932
And enjoy this broccoli macaroni and cheese!

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

Ingredients

  • 3.5 pound pot roast
  • 2 cans of condensed cream of mushroom soup
  • 1 package dry onion beef soup mix
  • 3/4 cup water
  • flour and rosemary to cover
  • 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!

Recipe Notes

If you are using mushrooms, only add them when there is 30 minutes left.
In a hurry? Cook on high for 4.5 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!
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

Ingredients

  • 2.5 pounds Russet Potatoes half a bag
  • 1/2 cup butter + few slices on top
  • 3 oz. cream cheese
  • 1/4 cup Half-and-Half
  • 1/2 teaspoon black pepper
  • Pinch of sea salt
  • 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.

Recipe Notes

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).

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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!

 

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

We are big taco lovers in this house, but there are only 2 true taco recipes we love.  One is a pepper steak where we cook on the stove, the other is Chicken Chipotle Tacos that are slow cooked for hours causing delicious smells all day long.   I have messed with this recipe over the past few years and it’s now become a family favorite.

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

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

These tacos are also a crowd pleaser, perfect for the big game, friends over for Sunday brunch or just a movie night!

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Here’s all your ingredients you’ll need for this recipe!
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You will need to get some dried ancho chiles.  You can usually find these in the produce section, they come in a plastic bag and cost around $3.
dried ancho peppers from grocery store

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You need them soft, so throw them in some boiling water for 15 minutes.  They will soften up right away.

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You will also need a small can of chipotle sauce, here’s the brand I use.  You can find this in the mexican food aisle.

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Now we want to start to  make the Chipotle marinade.  Add all your ingredients, except the chicken breasts, into the food processor.

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Pulse a few times until smooth.

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It’s that easy, now your chipotle marinade is done!

Don’t worry about this being too spicy, it’s just perfect!  I promise you!

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Grab your breasts.  (Don’t go there)

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Use a knife and stab them each a few time, this will help the marinade soak up.


Put your chicken into your slow cooker.

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Add your chipotle marinade, smear all over the chicken.

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Add 1/2 cup of water.  This will make sure the chicken doesnt dry out.

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Cook on low for 10 hours or high for 5 hours.

shredded chicken slow cooker tacos
Now your kitchen is going to be smelling great!  Take a fork and shred up the chicken, you can do this right in the slow cooker, or you can put it on a cutting board. 

Stir it around in the chipotle marinade and dinner is ready! You’re going to love these Slow Cooker Chicken Chipotle Tacos!

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Use hard or soft shells, and fill them up with this delicious chicken! Top with your favorite toppings (tomatoes, lettuce, onions, peppers, cilantro, beans, rice, cheese, avocado… the list goes on!)

slow cooker shredded chicken tacos

Hope you enjoy these as much as we do!

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FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Slow Cooker Chicken Chipotle Tacos

FAMILY FAVORITE Slow Cooker Chicken Chipotle Tacos! These shredded chicken tacos are made in the crockpot in a chipotle sauce marinade! This recipe is easy to make and is ready in 10 on low or 5 hours on high. They are our favorite authentic Mexican tacos!

Course Main Course
Cuisine American, Mexican
Servings 10

Ingredients

  • 2 ounces dried ancho chiles
  • 7 ounce can chipotle sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 3 cloves garlic
  • 1/4 cup vegetable oil
  • 3 pounds boneless skinless chicken breasts
  • 1/2 cup water

Instructions

  1. Soften your ancho chiles by boiling them for 15 minutes in a small saucepan of water. Drain, cut open chiles and remove the seeds.  Throw the seeds away.

  2. Add ancho chiles, chipotle sauce, salt, pepper, cumin, oregano, garlic and vegetable oil n a food processor. Puree until smooth.

  3. Use a knife and stab a few holes in each chicken breast.  This will help them soak up the marinade sauce.

  4. Add chicken to slow cooker, then pour chipotle marinade on top. Spread all over chicken. Add 1/2 cup of water. Stir chicken so everything is marinated in the water/sauce. 

  5. Cook on low for 10 hours or high for 5 hours.

  6. Use a fork and shred the chicken up in the slow cooker.

  7. Serve on hard or soft shells with whatever toppings you'd like!

  8. Enjoy!

Recipe Notes

Whatever is leftover, you can freeze in freezer bags.

Enjoy friends!

Delicious Taco Casserole

My favorite taco casserole recipe! This is one of my family’s favorite dinners!

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

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

Taco Casserole Recipe

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

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

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

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Measure your elbows (the noodles)..

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And boil until al dente.

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Drain, and set aside.

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

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Put it in your pan..

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Add your ground beef.

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

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After the meat is brown, add your tomato soup.

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

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Then add your beloved packet of taco seasoning.

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

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Then add your elbow noodles.

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

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

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Transfer the casserole to a baking dish.

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Measure out your cheese.

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

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

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

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

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

 

Taco Casserole

My favorite taco casserole recipe! This is one of my family's favorite dinners!

Course Main Course
Cuisine Mexican
Servings 6

Ingredients

  • 1 pound ground beef
  • 1 cup 8 ounces of elbow macaroni noodles
  • 1 medium sized green pepper chopped
  • 1 10.75 ounce can condensed tomato soup
  • 1 14 ounce can diced tomatoes
  • 1 package of taco seasoning mix
  • 3/4 cup shredded taco blend cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta until al dente. Drain, set aside.
  3. In a pan cook ground beef with chopped green peppers until meat is brown.
  4. Mix in tomato soup, diced tomatoes, taco seasoning. Mix real good.
  5. Stir in pasta. Mix real good.
  6. Put mixture into a baking dish.
  7. Sprinkle cheese on top of the entire casserole.
  8. Bake for 30 minutes until cheese is melted.

Recipe Notes

You can also:
Add a onion (same time you add the green pepper)
Sprinkle crushed up tortilla chips on top
Add avocado slices on top

Green Bean and Broccoli Casserole

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

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

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Green Bean and Broccoli Casserole

Ingredients

  • 11 oz frozen green beans
  • 11 oz frozen broccoli florets
  • 3/4 cup milk
  • 1 can cream of mushroom soup
  • 1/8 teaspoon black pepper
  • 1 1/2 cups French's fried onions

Instructions

  1. Preheat your oven to 350.
  2. Mix soup, milk and pepper in a baking dish.
  3. Stir in frozen beans, frozen broccoli and 1 cup fried onions. Stir good.
  4. Bake at 350°F for 40 minutes. (Make sure it's hot inside)
  5. Stir it, then top your remaining 1/2 cup onions on top.
  6. Bake 5 more minutes until your onions are golden brown.
  7. Enjoy!

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

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Here are all your ingredients.

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Cream of mushroom soup – I love you.

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

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Then add your milk.

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Mix it! Arm workout!

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Add pepper and stir again!

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Add your frozen beans..

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Then your frozen broccoli…

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

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Sprinkle your onions in..

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Then more arm power and keep mixing..

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

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

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

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

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

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

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

 

WOWZA Baked Beans + Bacon

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

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

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

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Mix the beans and peppers/onions together…

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Then the BBQ Sauce mixture..

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You need a big pan, just a warning.

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

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

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

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ENJOY!

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans

Servings 1

Ingredients

  • 1/4 pound shrimp peeled
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • salt + pepper
  • 1/8 cup chopped cilantro
  • 1/2 teaspoon lime juice
  • 1/2 cup frozen edamame

Instructions

  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.

To Cook Edamame

  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
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Ok, yes, I don’t mind if I do…

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