1
Cold Peanut Butter Pasta Salad
2
Canned Salsa Recipe
3
Spicy Italian Crushed Tomato Sauce
4
Chinese Takeout Chop Suey
5
Mini Biscuit Pizzas
6
Fresh Mexican Corn Salad
7
Easy Cheesy Lasagna Skillet
8
Slow Cooker BBQ Spare Ribs
9
Taco Enchilada Casserole
10
French Fry Casserole
11
White Bean and Kale Pesto Soup
12
Green Pepper Cheese Bake
13
The Best Stewed Tomatoes Ever
14
Quinoa Stuffed Peppers
15
CHINESE Chicken and Broccoli
16
Tortilla Soup
17
Delicious Taco Casserole
18
WOWZA Baked Beans + Bacon

Cold Peanut Butter Pasta Salad

Happy Monday everyone!

First of all, do you have World Cup fever?  I get so darn excited every 4 years.   If you’re from America, did you watch the USA vs Portugal game yesterday?  Did you scream, yell, cheer, cry, then become confused why you are crying because after all tying Portugal 2-2 is actually ok?  Yeah, me too.  The game had so many ups and downs and the last 30 seconds.. oh man.  I can’t even talk about it!   Let’s get psyched for USA vs Germany on Thursday though!  Here in NYC they have been showing all the World Cup games on a big screen under the Manhattan Bridge in DUMBO (part of Brooklyn).  Being a Sunday evening, the game was packed with USA USA USA chanting fans.  We went and it ended up being such a blast.  Large groups of people cheering with positivity and little negativity (basically only when Ronaldo is on the screen) is always a good time.

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Canned Salsa Recipe

FAST and EASY Canned Salsa recipe made with diced tomatoes! Just add green peppers and onions to this simple recipe and you’ll have a delicious chunky salsa ready to serve in minutes!  This canned salsa recipe tastes just like the salsa at your favorite Mexican restaurant! 

It happens to us all. We’re out of tomatoes so we can’t make Fresh Tomato Salsa from our garden. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can make great tasting salsa with canned tomatoes!

canned salsa recipe

Let’s check out this easy diced tomato salsa recipe that you’re going to love!

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Spicy Italian Crushed Tomato Sauce

Doesn’t a big bowl of pasta just fill you up with happiness for dinner?  How about we add a touch of spice with some crushed tomatoes?  Magic, right?

That’s how I feel about this recipe, it’s absolutely magical.  I think most times when we think of tomato sauce it doesn’t have that kick to it, but this Spicy Italian Crushed Tomato Sauce definitely has some spice.   It’s not overly spicy, but there’s enough that gives it a extra zip zap taste.    Also, can we talk about the aroma that that this sauce has?  It’s delicious.  If you give this sauce a shot, just watch your  kitchen start to fill up with people asking when dinner is ready.   Tell them them a few more minutes and kick them out of your kitchen.  Then take a few big spoonfuls of this sauce first. 

Speaking of tomatoes… our tomatoes have adjusted from their transplanting period and are now firm in their containers.  I love seeing them start to add a few inches of height and turn a nice green color.  Expect a big garden update post at the end of this week!  The other fresh star of this recipe is the basil.  I was able to throw in a big bunch of basil chopped up in this sauce and it was a perfect fit (not to mention the smell was amazing!).  Don’t you just love fresh basil?  Mmmm!

Spicy Crushed Tomato Sauce

Spicy Crushed Tomato Sauce_1

Spicy Crushed Tomato Sauce_2
You can totally use whatever pasta you want to use.  This was one of those nights where I threw a bunch of quarter filled boxes together for a pasta mix!

Spicy Crushed Tomato Sauce_3

Spicy Crushed Tomato Sauce_4

 Now go on and have a great pasta dinner tonight.. enjoy!

Spicy Italian Crushed Tomato Sauce

Ingredients

  • 1/4 cup olive oil
  • 6 cloves garlic minced
  • 1 teaspoon red pepper flakes
  • 1 28 oz can of crushed tomatoes or fresh crushed tomatoes
  • 1 8 oz can of tomato sauce
  • 1 bunch of fresh basil chopped up
  • 1 small bell pepper chopped up
  • 1 12 ounce package dried pasta of choice

Instructions

  1. Heat olive oil in a large pan over medium heat. Add garlic and saute for 2 minutes.
  2. Add red pepper flakes and saute for 1 minute.
  3. Stir in crushed tomatoes, tomato sauce, basil and pepper.
  4. Simmer for 20 minutes, stirring a few times.
  5. Bring a large pot of salted water to a boil. Add your pasta of choice and cook as instructed on box. Drain.
  6. Add pasta sauce to pasta and stir.
  7. Serve hot and enjoy.

Chinese Takeout Chop Suey

Do you love Chop Suey in the can? I’m totally guilty of loving it. I’m also totally guilty of eating that sauce by the spoonful. Goodness, it’s delicious.    

If you love it you can probably agree that it’s not the most healthy for you.  Low in calories, sure, but not exactly the best homemade ingredients that a dinner can offer you, so I set out to make a homemade version of La Choy’s Chop Suey.

Chinese-Takeout-Chop-Suey_1

 

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Mini Biscuit Pizzas

Mini Pizza Biscuits recipe makes individual mini pizzas using biscuit dough in 15 minutes. This is a a easy weeknight meal to make for the family!  The pizzas also freeze well, perfect for school and daycare lunches!

How many times do we have pizza a month? Don’t ask.  We love pizza! Is it our favorite food? It’s hard to choose, it’s like telling me to pick a favorite cat (all of them!).  But pizza is definitely up there in the ranking!  Is pizza your favorite food?

Sometimes we’re craving pizza but don’t want to spend the money on takeout and we are running low on time to make homemade dough.  The problem is solved with these Mini Biscuit Pizzas!

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Biscuit Dough Pizza

Not only are these mini pizzas delicious, but they’re so easy to make because they’re made with biscuit dough. You can find this in your refrigerated part of your grocery section where the other refrigerated dough and rolls are located.

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

You’ll want to add your favorite tomato sauce on top of each with a nice handful (ok maybe 2!) of mozzarella cheese.
Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

Now add your favorite toppings on the pizzas!   I usually dice up some green peppers and mushrooms for mine!  These Mini Pizzas are great because they take 12 minutes in the oven.   That means you can have yummy pizza to eat in about 15 minutes!   Isn’t this a great hectic weeknight recipe for the family?

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

In the recipe I suggest pepperoni, green peppers and mushrooms but feel free to make these pizzas your own! Top them with whatever you like.  These pizzas are great to make with kids because they can customize their toppings how they’d like. 

Speaking of kids, they’re also great to send to school for lunches.  We often pack mini pizzas for my daughter to take to daycare.  You can make a bunch at once and freeze them too! 

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

I hope you enjoy these Mini Pizza Biscuits!

Mini Pizza Biscuits recipe makes individual mini pizzas using Pillsbury biscuits in 15 minutes.

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Mini Pizza Biscuits recipe makes individual mini pizzas using biscuit dough in 15 minutes. This is a a easy weeknight meal to make for the family!  The pizzas also freeze well, perfect for school and daycare lunches!

 

 Looking for more pizza recipe? Try my Pepperoni Pizza Cauliflower Casserole

Mini Biscuit Pizzas

Mini Pizza Biscuits recipe makes individual mini pizzas using biscuit dough in 15 minutes. This is a a easy weeknight meal to make for the family!  The pizzas also freeze well, perfect for school and daycare lunches!

Course Appetizer, Main Course
Cuisine American
Servings 8 mini pizzas

Ingredients

  • 16 oz can Pillsbury Grands refrigerated biscuits
  • 1 cup Pizza sauce
  • 2 cups shredded mozzarella cheese
  • 24 pepperoni slices
  • 1/2 cup diced green peppers
  • 1/2 cup chopped mushrooms

Instructions

  1. Preheat oven to 375 degrees
  2. Press each biscuit down with your hand or rolling pin until it becomes around 5 inches round.
  3. Place biscuits down on greased cookie sheets.
  4. Top each biscuit with pizza sauce, cheese, pepperoni, peppers and mushrooms.
  5. Bake for 12-15 minutes or until bottoms are golden brown.
  6. Enjoy!

Recipe Notes

Makes: 8 Mini Pizzas

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

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.    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 meat for dinner (like these Slow Cooker Chicken Tacos) 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.

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

Mexican Salad Recipe

 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!

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

Want more garden fresh salad recipes? Check out my Kale Salad and Cantaloupe Salad.

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

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Course Salad
Cuisine Mexican
Keyword corn salad, mexican corn salad, mexican salad
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 can black beans - rinsed and drained
  • 1 can hominy - rinsed and drained
  • 4 ears corn - kernels sliced from cob
  • 1 can Ro*Tel Diced Tomatoes and Green Chilies
  • 1 bell pepper - chopped
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 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.

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.   

Easy Cheesy Lasagna SkilletIMG_7431

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.  

Easy Cheesy Lasagna SkilletIMG_7463

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!

Easy Cheesy Lasagna SkilletIMG_7445

Easy Cheesy Lasagna SkilletIMG_7440

Easy Cheesy Lasagna SkilletIMG_7442

Easy Cheesy Lasagna SkilletIMG_7430

Easy Cheesy Lasagna SkilletIMG_7448

Easy Cheesy Lasagna SkilletIMG_7450

Easy Cheesy Lasagna Skillet

Ingredients

  • 12 lasagna noodles - broken in half
  • 1 pound sweet Italian sausage - out of their casings
  • 24 oz jar of spaghetti sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 8 oz cut up mushrooms
  • 1 green pepper diced
  • 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!

Recipe Notes

Servings: 4

Slow Cooker BBQ Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ’s and people can’t get enough!

Slow Cooker BBQ Spare Ribs

These spareribs will bring all the boys to the yard. And girls.  And dogs.  And cats.  Everyone is going to want one of these BBQ Spare Ribs!

Slow Cooker BBQ Spare Ribs

This post is about Spare ribs, 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 Spare ribs are starting to sound sexy. But they really are.  Super sexy Spare ribs. 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?

Slow Cooker BBQ Spare Ribs

Crockpot Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
Here are the steps to make thee Spare ribs, it really doesn’t get much easier than this.  First layer is the pepper, garlic and onion. Second layer is the Spare ribs 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…

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
And  believe me it will start to smell wonderful, curious noses will appear.

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
When I serve  the Spareribs, I love to take a little bit  of the pepper/onion/garlic mixture and put it on top.  

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
The toppings just give it that extra zing.

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
These Spareribs really are a thing of beauty.  

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
May I recommend serving it alongside some Jalapeno Cornbread?

 Enjoy these mouth watering BBQ Spare Ribs!

Slow Cooker BBQ Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!

Course Main Course
Cuisine American
Keyword BBQ Spare Ribs, Crockpot Spare Ribs, Slow Cooker Spare Ribs
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6

Ingredients

  • 2 pounds pork spareribs
  • 1 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 1 onion - chopped
  • 1 bell pepper - chopped
  • 1 clove garlic - minced
  • 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!

 

Taco Enchilada Casserole

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.

Enchilada Casserole

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 Cooker Pepper Steak Tacos, Crockpot Chicken Tacos, Cauliflower Pizza Casserole.   Tacos? Yes, please.  Casserole? Goodness, yes, please.

Say hi to Enchilada Taco Casserole!

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.

I really love this casserole because it stays set when serving, it almost feels like you are having taco lasagna.   There’s 2 layers of corn tortillas, salsa, green peppers, black beans, corn and plenty of ooey gooey cheese to keep the cheese lovers happy (I’m in that club).  

May I recommend some Jalapeno Cornbread on the side too?

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.

Enchilada Casserole Recipe Ingredients:

You will need:

ground beef
enchilada sauce
salsa
black beans
green pepper
corn
tortillas
cheddar cheese
cilantro

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
I could pretty much eat these vegetables with a spoon and that’s totally what I did when noone was looking.

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Here’s your ground beef, enchilada sauce and salsa.  I could totally eat this with a spoon and that’s totally what I did when noone was looking.

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Essy approved of all the smells. But honestly, what won’t Essy (AKA: “Big Mom”) eat?  

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Here all the steps to make it.  This is a quick casserole to put together.

Enchilada Taco CasseroleIMG_6391
And when it comes out of the oven, hello cheesy Enchilada Taco Casserole!

Enchilada Taco CasseroleIMG_6399
The smell will make you swoon.  But don’t swoon because we have to eat this first.

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
Oh please, put it on a plate already! I can’t wait anymore.

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.
I’m just going to sigh.

Enchilada Taco CasseroleIMG_6439
And then eat this and come back for seconds.

Enjoy!

Taco Enchilada Casserole

Easy to make Taco Enchilada Casserole recipe. This Mexican recipe uses ground beef, salsa, beans, peppers and more! Casserole takes 30 minutes to bake.

Course Main Course
Cuisine Mexican
Keyword enchilada casserole, enchiladas with ground beef, taco casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pound ground beef
  • 1 10 oz can of enchilada sauce
  • 1 cup of salsa
  • 1 can of black beans
  • 1 large bell pepper - chopped
  • 2 cups cooked corn
  • 12 6 inch corn tortillas
  • 8 oz shredded cheddar cheese
  • handful of cilantro - chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, brown ground beef. Stir in enchilada sauce and salsa. Set aside.
  3. In a bowl combine your black beans, chopped pepper, corn and cilantro.
  4. In a 13x9 baking pan place 6 tortillas.
  5. Cover with 1/2 of the meat mixture.
  6. Cover with 1/2 of the corn, beans, pepper mixture.
  7. Sprinkle 1/2 of the cheese on top.
  8. Place remaining 6 tortillas on top.
  9. Cover with 1/2 of the meat mixture.
  10. Cover with 1/2 of the corn, beans, pepper mixture.
  11. Sprinkle with 1/2 of the cheese on top.
  12. Bake, uncovered, for 30 minutes.

French Fry Casserole

CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner 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.  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 better get them too.

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!  

french fry casserole

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 excitement for this casserole.  

If you like cheese fries 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.

French Fry Casserole – perfect main or side dish!

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.  

baked cheese fries

Here are the steps to prepare this casserole quickly.
casserole step by step photos

This cheesy casserole is gorgeous when it comes out of the oven!
cheesy french fry casserole

I love the little kick the chili beans provide on top.
baked fry casserole

Serve yourself and enjoy! Then start diving into those cheesy fries..! Enjoy this french fry casserole everyone!
cheese fry on fork

Looking for more recipes? Check out my stuffed pepper casserole!

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CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner casserole!

French Fry Casserole

CHEESY French Fry Casserole! This easy baked casserole recipe is made with frozen french fries and shredded cheddar cheese. Your entire family is going to love this loaded dinner casserole!

Servings 8

Ingredients

  • 1 32 oz bag frozen french fries
  • 2 cups heavy cream
  • 8 oz shredded cheddar cheese
  • 1 can chili beans
  • 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!

 

White Bean and Kale Pesto Soup

I am loving this soup.  I am loving this weather.  I am loving this soup in this weather. 

Reasons why I love this White Bean and Kale Pesto Soup:
It’s quick.
It’s easy.
It has white white beans which I love.
It has kale pesto which I love, but you can use any type of pesto.
It uses roasted peppers which I’m officially in love with and can’t stop thinking about.  
It’s perfect on a chilly night.  
It’s healthy!
It will make you happy!

I was a bit worried how this soup would turn out, it was a new soup adventure but I was so happy with the results.  There were leftovers I kept warm for Matthew to eat after he came home later and he kept exclaiming how great this soup was as usually if there is no meat involved  it’s not always a favorite, but this was a homerun out of the soup ballpark.

Pesto Roasted Pepper White Bean SoupIMG_5085

 

White Bean and Kale Pesto Soup

Ingredients

  • 2 Tablespoons Kale Pesto Or any type of pesto you prefer.
  • 2.5 cups Chicken Broth
  • 2 15 oz cans of Great Northern Beans
  • 3/4 cup of Roasted Peppers
  • 2 Tablespoons Parmesan grated
  • pinch of black pepper

Instructions

To roast the peppers

  1. Preheat your oven to 375 and wash 3-4 medium size bell peppers (any color you want). Leave the stems on. Place the peppers on a aluminum foil covered cookie sheet. Place the sheet in the oven. Every 20 minutes turn the peppers using the stems you left on until 1 hour is up. At this time you should see that all your pepper skins have wrinkled and turned blackish. Take peppers out and cool them for 20 minutes so you can touch them. Once cool peel the peppers so the skin comes off easily. Make sure all seeds are removed from the peppers and disregard them. You should have now have slippery beautiful peppers. Cut them up into small pieces to have 3/4 cup for this recipe.

Directions

  1. Pour your chicken stock into a pot at medium-high heat.
  2. Add beans and bring to a boil.
  3. Once boiling, reduce to a simmer and add your pesto, roasted peppers and pinch of black pepper. Simmer for 5 more minutes.
  4. Add Parmesan cheese and stir soup.
  5. Serve in bowls. Enjoy!

Recipe Notes

You can substitute Vegetable Broth for Chicken Broth instead.

Pesto Roasted Pepper White Bean SoupIMG_5074
Hi,  my name is Pamela and I am in love with Roasted Peppers.  Oh goodness  I just love them! Don’t they just smell amazing?

Pesto Roasted Pepper White Bean SoupIMG_5076
Here’s the slimy peppers with their skin off.  I then cut them up into bite size pieces.

Pesto Roasted Pepper White Bean SoupIMG_5079
Here’s the main ingredients which you probably already have in your pantry.  Here’s my kale pesto recipe if you’d like to use it, or use another pesto if you’d like!

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This soup is done so quick.  If you have the roasted peppers done ahead of time, even better!  I’m going to freeze a bunch up so I can make this all winter long for quick dinners!

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I just love seeing the specks of the pesto.. yum!

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The roasted peppers really make this special too!  


This is totally going to be my Fall soup, I’m already planning on making it again soon! 

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I hope you enjoy this with a blanket on your lap!  Relax and enjoy!

 

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!

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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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!

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

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

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

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

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

Lunch Time Quinoa Stuffed Peppers

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!

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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!   

Tip: And don’t forget if you’re using fresh broccoli, you can make vegetable broth from broccoli leaves and stalks

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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.

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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.  
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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

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

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Tortilla Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 1 1/4 cup water
  • 10 oz chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 4 oz can of chopped green chile peppers
  • 1 cup yellow corn kernels cooked
  • 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips

Instructions

  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!

Recipe Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

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These are all the ingredients you’ll need.

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You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

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Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

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Once it’s brown, add in your water.

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Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

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Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

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Add your oregano.

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Then your chili powder.

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Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

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Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

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Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

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Then add your corn.  I use frozen corn and cook it right before.

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Then add in your green chiles.

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Put all these ingredients into the pot.

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Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

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Then stir again and let simmer for 15 more minutes.

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When it’s done, spoon into bowls.

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The truth is that I always go back for seconds.

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You can eat it plain if you’d like, it’s totally delicious that way.

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Or you can add some cheese which will melt quickly causing you to fall madly in love.

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Or you could grab a avocado and add some cubes in too.

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This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

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I have been known to eat a entire avocado this way. 

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Hope you will try this amazing soup – let me know how it works out for you!

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

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!

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