Pasta Dinner Anyone?

Following a busy weekend, we needed a yummy Pasta dish that was easy to throw together, because Sundays are not for cooking the day away! This is our go to! 

Roasted Red Pepper and Italian Sausage Pasta

1 pound of Pasta (I usually go for a Fusilli or Penne pasta, but recently I have been loving the Lensi Red Lentil and Yellow Lentil pastas)

2 jars of Classico Roasted Red Pepper Alfredo sauce

1 can of GV brand fire roasted diced tomatoes with seasonings

1 package of Italian Sausage (sweet and hot)

1 stalk chopped celery

a handful chopped onion

How to make it:

1. Put sausage on a baking tray and place in oven on 400 degrees for 15 minutes, or until cooked thoroughly (internal temp of 160), turning the links once.

2. Boil Pasta according the box directions and drain once cooked to Al Dente.

3. Add sauce, tomatoes, celery and onion. 

4. Chop the Italian Sausage into bite size pieces and mix into Pasta.  Cook on low for until the sauce is warmed.

5. Serve topped with fresh shaved Parmesan cheese. 

This makes for a super easy, week night dinner! We have made our own sauce, but we like to keep jarred sauces on hand for busy nights. 

Cinco De Mayo TACO'S!!!!! YUM!

Tacos are Life! 

Did you know that, Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. ... It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16. 

So as we teach our kids the meaning behind Cinco De Mayo, we also EAT TACOS, because why not! We look for any reason to eat tacos! 

Have you ever had homemade taco seasoning? If not, you're missing out!

 What do you need?
2 Teaspoons dried Minced Onion
1 teaspoon course Sea Salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flake
1/4 teaspoon cayenne pepper
1/4 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1 pound ground beef (or turkey)
1/2 cup water (if using Turkey, cut water in half)

How do you make it?
1. Mix seasonings together in a small bowl, and set aside.  Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
2. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Momma Parker's Chicken Soup

Momma Parker's Chicken Soup

Growing up we always had a soup, for lunch or for dinner.  It was cheap and it fed a bunch of us, and there was a bunch of us. To this day it is still a comfort food for me.  

We have added stuff to our soups over the years, so it isn't the plain Jane chicken noodle soup my mom and grandma used to make, but it still gives me the same feels! 

So, out of curiosity, what is a meal that you eat now, that transports you to the simpler life of childhood? 

Note: we start with a homemade chicken stock, or bone broth (whichever we have on hand), but store bought is fine.

6 cups of Broth
2 full chicken breast, cooked and shredded
1/2 cup onion, chopped
1 cup peas
1 cup carrots, chopped
1 stalk of celery, chopped
1/2 pound uncooked pasta (I use red or yellow Lentil Pasta)
1/2 teaspoon sea salt (if using a store bought broth, you don't need to add extra salt)
1/2 teaspoon black pepper
1/2 teaspoon rubbed sage
1 Tablespoon fresh dried parsley
1 Tablespoon fresh dried basil
2-3 whole bay leaves

Add Broth, chicken, vegetables, and seasonings to the pot, and simmer for 20 minutes.
Add pasta and simmer for 8-10 minutes.
Serve warm!

Chili Cheese Dip

Comfort food

Party food

Super Bowl

Holiday Appetizer

with chips... or on a hotdog, this stuff is amazing!

We call it liquid gold!

Ingredients:

1 small block of Velveeta, cubed

1 pound of ground beef, cooked and drained

1 can Hormel Chili with no beans

1 8 oz block cream cheese, cubed

Make it:

1. In a medium sauce pan, add all the ingredients and cook over medium- low until smooth, stirring often.

2. Serve warm with chips and enjoy!

3. To store the leftovers {If there are any}, store in a airtight dish, in the fridge.  

Carolina GOLD!

When it comes to BBQ I love having different sauces, and rubs on hand.  Recently I have been experimenting with new ones, like a Memphis rub, and a Carolina Gold sauce.  This isn't the typical Carolina pork I normally make, this is different.

Roast your Pork loin chops with a fresh ground butcher block pepper, and course sea salt on 400 Degrees for 14 minutes.  Flip and glaze the pork chops with sauce and caramelize in the oven for about 20 minutes. 

Make your sauce:

1 cup yellow mustard
2 Tablespoons ketchup
1/2 cup brown sugar (packed)
2 Tablespoons Apple Cider Vinegar
1 tsp garlic powder

Make it:
Place all ingredients in a saucepan, over medium heat.  Whisk together until mixed and cook for 15 minutes.

Beef and Broccoli {Instapot}

We have come to love the Swanson's Brand Beef and Broccoli recipe, and have made it for years!  But recently, I wanted to try it in the Instapot, because everything should be made in the Instapot!!!  So here is the recipe I came up with this past week.

Beef and Broccoli

{Picture coming soon}

1 cup of beef stock

2 pounds of thin sliced beef, cut Carne Asada style

2 garlic clove crushed

salt and pepper 

1/2 soy sauce

1/2 teaspoon ginger

1/2 cup beef stock

2 tablespoons of Corn Starch

4 cups raw broccoli

Make it:

1. In the Instapot pan, pour the beef stock, add the thin sliced beef, and garlic clove, salt and pepper.

2. Cook on the meat setting for 25 minutes, and do a quick release when done.

3. In a small bowl, mix together the soy sauce, ginger, remaining 1/2 cup of beef stock, and cornstarch.  Whisk well.  

4.  Pour over beef.  Put the steam rack in the top, and add the broccoli to the rack.  Close the pot back up, seal, and cook on the vegetable setting for 2 minutes, quick release when done! 

5. Pour over cooked rice, and serve! YUM!

What kind of recipes would you like to see?

PIE DAY!!! {3.14}

Today is our favorite day!  Well, Second favorite next to Star Wars (May the 4th)day! LOL  Tpday is Pie Day! Get it... 3.14? So we do all things pie related here!
Lunch is Pizza Pie.... We use garlic Naan bread, and made our pizzas.

For Dinner: It was Turkey Pot Pie.  I made a large batch in a Casserole dish!

For Dessert: All kind of pies!  Raspberry, peach, pumpkin, apple, and cherry! 

 What is your favorite kind of pie?  Are you a savory pie type of person, or should it only be sweet pies?

No Bake Cookies

Our Family LOVE these.  I make 4-5 dozen every time and they go so fast!  

1/2 cup butter

2 cups granulated sugar

1/2 cup milk

4 teaspoons unsweetened cocoa 

pinch of salt

1/2 peanut butter

2 teaspoons vanilla

3 cups quick cooking oats

Make it:

1. Add the butter, sugar, milk, cocoa, and salt into 4 quart pot.  

2. Bring to a rapid boil and boil for 1 minute

3. remove from heat and mix in peanut butter and vanilla until smooth.

4. Stir in the oats.

5. Using a 2 tablespoon scoop, drop each spoonful onto parchment lined baking sheets.  Let sit at room temperature for at least an hour before serving! 

Note: To store them (if they last that long), put them in an airtight container and store on the counter at room temperature. 

Substitutions: Add in 1/2 coconut, or use crunchy peanut butter so you get a crunchy texture. 

Cube Steak in Gravy {Instapot}

This is my go-to comfort food!  I love a super tender Cube Steak! <3 font="" nbsp="">

Ingredients:

• 1-2 pounds cube steak
• 1 10 oz can french onion soup
• 1 packet of Au Jus Gravy Mix
• 10 oz water
• 1 tbs steak sauce optional
• 2 tbs corn starch

Make it:

1. Place steak in your InstaPot. Pour gravy mix over the steaks.
2. Pour in your can of onion soup and fill the same can with water and pour in.
3. Place your InstaPot on Manual High Pressure for 4 minutes.
4. Do a natural release for 5 minutes then quick release and pull out the steaks, and place on a plate for serving.  Place your instant pot on saute.
5.  Bring to a boil and whisk in cornstarch if your gravy is not thick enough. 
6.  Serve and enjoy!

Sunday Pot Roast {Instapot}

Sunday Pot Roast {Instapot}

Ingredients

4lb boneless chuck roast

1 cup beef stock (we prefer to use Vegetable stock)

2 onions, quatered

2 carrots, peeled and cut into pieces

2 celery sticks, cut into pieces

1 sprig of thyme

3 Bay leaves

2 garlic cloves, Crushed

Salt and Pepper

2 tbsp cornstarch

Make it:

1. Start by browning the chuck roast in a little oil in the inner pot by turning on the saute function on your Instapot or Electric Pressure Cooker, and adjust it to the medium heat option. Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it. 

   If the chuck roast is really wide it may be easier to brown it in a skillet in the stovetop instead.
2. Add the vegetables and garlic, then place the meat on top of the vegetables and season well with salt and pepper. Please note that the vegetables that are cooked with the meat are simply there to enhance the flavor of the cooking liquid and make a great tasting gravy, they will be very soft at the end of the cook time so you should remove them from the gravy.
3. Tuck the thyme and bay leaves along the sides of the meat.
4. Pour in the beef stock or water, lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 47  - 50 minutes at High Pressure. 

   My chuck roasts are about 1.5 - 2 inches thick and a 47 minute cook time works for me, if yours is much thicker than that you may need to increase the time a little.
5. When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes. 
6. After 12 minutes you can carefully and slowly release the rest of the pressure.
7. Remove the meat and cover with foil.
8. If you want to cook potatoes and carrots to serve with this then remove the meat once it's cooked and cover with foil to keep warm.

   Add baby potatoes and carrot chunks to a Steamer Basket and cook on high pressure for 4 minutes. You can then quickly release the pressure.
9. To make the gravy mix the cornstarch, with a little cold water.

   Add half of the corn starch mixture to the meat juices then turn on the saute function if you need to let it heat up again until it thickens. If you want it thicker simply add more starch mixture.

   Strain out the vegetables and serve over the meat. 

Chicken and Dumplings

 Here is a southern style chicken and dumplings that you are bound to LOVE! This is my go to comfort food! 

8 cups of chicken stock

2- 15 oz can of cream of chicken soup

2 Chicken breast, boiled and shredded

1/4 cup of PictSweet Farms, recipe helper seasoning blend (found in the frozen veggie isle)

2 cans of Pillsbury Buttermilk biscuits (cut each biscuit in half)

1 roasted garlic clove, chopped finely

salt and pepper

1/2 tablespoon dried basil

Make it:
1. In a 4 qt stock pot, bring the chicken stock to a boil.  Add in cream of chicken soup and stir til smooth. 
2. Add in veggie blend, Shredded chicken, and seasonings.  Bring back up to a boil, and add in biscuit pieces.  Stir gently to cover the biscuits in the soup.
3. Turn temperature down to medium and let slow boil for 8 minutes.  only stirring twice, to cover the biscuits and turn them over.
4. Stir one last time while pushing the dumplings (biscuits) under the soup and serve.

Chicken Parmesan Pasta

A super easy meal, that is quickly put together for a yummy dinner!  It has become a family favorite here. 

Ingredients:

1 large can of Crushed tomatoes, 

1 15 oz can of diced tomatoes

1 pound box of Ziti people

2 chicken breast boiled, and shredded

1/2 teaspoon basil 

salt and pepper to taste

1/4 cup Parmesan cheese

Top off with fresh parmesan

Make it:  Boil pasta according to the box directions.  Drain the water off the pasta, add tomatoes, chicken breast, seasonings, and parmesan cheese.

2. Top with fresh parmesan cheese, and put lid on it.  Let sit on the warm stove for 3-4 minutes.

Super easy and quick, perfect for the busy weekdays! Enjoy! 

Valentines day!

We love surprising our kiddos with cutesy meal ideas.  So for Valentines day, Everything is love themed, or in hearts, etc.  Here was this years Valentines meal!

Breakfast was Heart Shaped French toast and Sausage with Strawberry yogurt

For Dinner: Herbed Chicken Breast, Rosemary Potatoes, Salad with heart tomatoes, and heart shaped fruit

For Dessert: Love Cookies, Heart Shaped rice Krispie treats and heart Shaped Cherry marshmallows and regular marshmallows.

Yellow Rice and Chicken

One of our family favorite meals is Yellow Rice and Chicken, and taste even better, reheated the next day! So here is our recipe for it!  

Yellow Rice and Chicken

Ingredients:

2 chicken breast, boiled and shredded

2 Tbsp butter

2 cloves garlic, minced  

1 tsp turmeric 

1/4 tsp cumin  

1/8 tsp cinnamon 

2 cups uncooked long grain jasmine rice

3 cups chicken broth 

1 bay leaf, optional 

Make it:

1. Add the butter, garlic, turmeric, cumin, and cinnamon to a medium sauce pot. Sauté over medium heat for 1- 2 minutes, or just until the garlic has softened. 

2. Add the dry rice to the pot. Stir and cook over medium heat for about 2 minutes to slightly toast the rice. You may hear a slight popping or crackling noise as the rice toasts. 

3. Add the shredded chicken, chicken broth and bay leaf to the pot. Place a lid on top, increase the heat to high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to low and let it simmer (with the lid in place) for 20 minutes. 

4. After letting it simmer for 20 minutes, turn the heat off and let it rest (do not remove the lid) for an additional 10 minutes. Fluff with a fork and serve. 

Add salt and pepper to taste!

Instapot Beef Stroganoff

Beef Stroganoff

Makes 4-6 Servings

A truly one-pot meal! Fork-tender beef and mushrooms with egg noodles. This recipe is written using the Instant Pot(R).

Ingredients:

• 2 tablespoons canola oil
• 1/2 onion, diced
• 1 teaspoon salt
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1 teaspoon freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 tablespoons Worchestershire sauce

3 cups chopped mushrooms

• 2 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons Ketchup
• 1 (16 ounce) package wide egg noodles
• 3/4 cup sour cream, or to taste

Make It:

1. 1. Turn on a multi-cooker (such as Instant Pot(R)) and select Saute function. Heat oil for 1 minute. Add onion and 1/2 teaspoon salt; cook and stir until onion begins to soften, 3 to 4 minutes.
2. 2. Season beef with 1 teaspoon salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, about 2 minutes. Add garlic and thyme; cook until fragrant, about 30 seconds. Pour in soy sauce.
3. 3. Stir mushrooms into the pot. Stir in flour until evenly incorporated. Pour in beef broth. Close and lock the lid. Set timer for 10 minutes. Set to high pressure according to manufacturer's instructions, 10 to 15 minutes.
4. 4. Release pressure carefully using the quick-release method. Open pressure cooker; mix in ketchup, then add egg noodles. Seal and bring to high pressure again, about 5 minutes; cook for 5 minutes.
5. 5. Release pressure naturally according to manufacturer's instruction for 5 minutes. Release remaining pressure using the quick-release method. Open pressure cooker; stir in sour cream.
6. Serve and Enjoy! 

Pasta Rosa

The Family Favorite known as 

Pasta Rosa

Looking for a super easy, super quick recipe, that your family will love?

Ingredients: 

1 23.5 oz Jar of Marinara (We love Prego Tomato and Basil for this picture we used Prego Italian Sausage and Garlic)

1 15 oz jar of Alfredo (We love Classico Asiago Romano Alfredo)

1 1 pound box of whole wheat pasta (we used Great Value brand Whole Wheat Rotini)

Make it:

1. Cook Pasta according to box directions.

2. drain the pasta, and return to pot.  Add both sauces, and stir.  Heat over low heat until warmed throughout. 

3. Serve! We like to top with a sprinkle of fresh, shaved Parmesan cheese. 

3 Ingredient Dinners

I know, that sounds crazy, but what if I told you, you could make dinner with three ingredients?  These are super easy to make, for those busy weekday nights!

Here are three main courses, made with three ingredients!

Teriyaki Chicken:

Servings: 4-6

Ingredients list:

4 pounds chicken thighs, sliced into chunks

2 cups soy sauce

1 cup brown sugar

Make it:

1. Sear the chicken thighs evenly in a pan, then flip.

2. Add the soy sauce and brown sugar, stirring and bringing to a boil.

3. Stir until the sauce has reduced and evenly glazes the chicken.

4. Serve with rice, if desired!

5. Enjoy!

Mac N Cheese:

Servings: 3-4

Ingredients list:

5 cups milk

1 lb dry elbow macaroni

2 cups shredded cheddar cheese

Make it:

1. In a large pot, bring the milk to a boil.

2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.

3. Turn off the heat, then add the cheddar.

4. Stir until the cheese is melted and the pasta is evenly coated.

5. Enjoy!

Baked Ravioli:

Servings: 4-6

Ingredients list:

1 26 oz jar of marinara (We love the Prego Tomato and Basil)

1 25 oz Bag of Ravioli, Frozen (we like the Great Value brand 5 Cheese one)

1 LB bag of Italian Blend Cheese

Make it:

1. Heat oven to 400 degrees. Spray bottoms and sides of 3 quart cooking dish with non-stick spray.

2. spread 1/2 of the sauce in the bottom of pan, and arrange half of the ravioli on top, in a single layer.

3. Top with half the cheese blend and repeat with another layer.

4. Cover with Aluminum Foil and bake for 30 minutes. Remove foil and bake for additional 10-15 minutes. 

5. Let stand for 10 minutes before serving, and ENJOY!

Cheesy Vegetable Chowder

I have a habit of not following recipes well!  I always stray and do my own thing!  However, I found this gem on Pinterest, and loved it from the beginning! 

Cheesy Vegetable Chowder

Recipe and picture from Lulu the Baker blog.  Original post here.

2 Tablespoons butter

1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
1 Tablespoon minced garlic
4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
2 large baking potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.

Enjoy!

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Pumpkin Dump Cake

Pumpkin Dump Cake

 

Ingredients:

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1/3 cup coarsely chopped pecans
• 1/2 cup mini chocolate chips

Instructions

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts and mini chocolate chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes: Serve with ice cream or whipped cream.

Original recipe from Cookies and Cups Blog

Pumpkin Cinnamon Roll Sheet Cake

Can I say Yum!  And YES PLEASE!!!  Or maybe I should make that MORE PLEASE?  Here is the recipe you all have to try!  It is so yummilicious!

Pumpkin Cinnamon Roll Sheet Cake

 

Ingredients:

1 box White Cake mix

4 eggs

1/2 cup canola oil

1/2 cup milk

3.4 ounce box of Pumpkin Spice instant pudding mix

1/2 cup Vanilla Greek Yogurt

1/2 teaspoon pumpkin pie spice

15 ounce can of pumpkin

 

1 stick of salted butter

3/4 cup packed light brown sugar

1 Tablespoon Cinnamon

 

3/4 cup powdered sugar

1/4 cup heavy cream (more if needed)

 

Directions:

1. Preheat Oven to 350 degrees, and spray 13x9 pan with non-stick cooking spray

1.  Mix together cake mix, eggs, oil, milk, pudding mix, Greek yogurt, pumpkin pie spice, and pumpkin for 1 1/2 minutes or until thoroughly mixed. 

2. Place butter in microwave safe bowl and melt for 30 seconds, mix in brown sugar and cinnamon.

3. Drizzle on top of cake evenly, and then drag a knife through it to swirl it.

4.  Bake cake for 30-35 minutes, until cooked through.  Place powdered sugar and heavy cream in a large bowl until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving right away. 

 

Enjoy!

Mommy of 6 <3 p="p">