5 out of 5 stars!
For Christmas, we had a turkey. I love butterballs. They always come out juicy. This time I tried something a little different. Instead of having the turkey rest on a rack, I placed all different veggies on the bottom of the tray. I used carrots, parsnips, onions and celery. This made for an amazing smell while it was cooking and the gravy was fabulous! Try it next time you are making a bird!
5 out of 5 stars!
If you want a fluffy, super moist cake, this is the cake for you. This is super easy. I do slight changes to the recipe. I do not use the raspberries, and instead of making the cool whip stars, I like to sprinkle it with colored sugar (or pearls in this case). I have made it using all different pan shapes, and it always comes out delicious. I also have used all different type of cake mixes and pudding brands. It does not matter. Now if you want a different flavor, try substituting the cake mix for vanilla then using a different flavor of pudding. Last time I made it I used vanilla cake with pistachio pudding.
4 out of 5 stars
I learned this recipe for my niece while at the beach one summer. A great recipe that stretches out your chicken. But to be honest, it tastes better than anything you can get at olive garden and can feed a full family for less than 1 meal will cost you there
1 bag of fajita peppers and onions (you can also chop up fresh if you would like)
1 container of sliced mushrooms
1 tablespoon of minced garlic
drizzle of olive oil
2 to 3 chicken breasts
1 box of your favorite pasta cooked.
2 bottles of vodka sauce
Start by chopping up the raw chicken into small piece. Drizzle a saute pan with olive oil and cook the chicken until fully cooked. Remove from the pan.
Add additional oilve oil to the pan and sautee the peppers, onions, and mushrooms in a pan. Add garlic. Sautee untill the veggie are cooked.
Add the 2 bottles of the vodka sauce and the chicken into the pan with the veggies. Heat untill hot.
Pour over your pasta and serve. Sprinkle with a little Parmesan cheese. Bon Appetite.
5 stars! (10 stars after a day)
As the temperature goes down it is times for comfort foods. The northerner in me had never heard of this stew until I came to Virginia. When we were dating my then boyfriend (now husband) asked me to make him Brunswick Stew. I looked and looked for recipes. I stumbled on this one, and with a title like above, how could you not make it?
Changes that I made to the recipe:
I do make 1 change to it. I add 2 cans of sliced potatoes (that I dice up - Use diced potatoes if you can find them) drained of liquid.
For the tomatoes, I use can diced tomatoes - I have used all different types, it doesn't really matter as long as it is a tomato.
For the ketchup I use the Heinz Balsamic vinegar
For the BBQ sauce is it sweet baby rays - because it oozes southern :)
I have been very busy lately with work and traveling. Matter of fact, I am currently on a mini vacation down in Williamsburg catching up on my posts! Because of this I have not had much time for cooking, While roaming the isles of Target, the end freezer case had a new product. Old El Paso Fajitas. Hum....
They looked like a very quick dinner. So I purchased them. It could not have been any easier. All I needed to do was open the package and place into a pan and let them warm up.
The package says that there are 2 servings in a bag. Unlike other products, this actually would feed more than 2 people. We used 2 bags, and it served 3 adults and 1 child. There was plenty left over!
I served it up with a bunch of our favorite taco toppings. It was a good meal. I still prefer making from scratch, but this is a good option if you are short on time (it takes about 10 - 15 min to heat in the pan.
It is fall time, and perfect weather for stew. I wanted something quick and easy since I have a lot going on right now. I took out some of the prior made tomato sauce. I let is defrost overnight in the fridge. From Food Lion I picked up 2 bags of stew frozen vegetables, and stew meat. I browned the meat in a frying pan, threw it into the crock pot with the tomato sauce and veggies. 5 hours latter I added a little of the Bandia Seasoning to taste and salt and I was done. I cooked up a little bit of egg noodles to serve the stew on and we had a warm fall favorite!
4 Stars - Upgraded to 5 Stars!
Quick update: This weekend I took a quart size bag of this soup out of the freezer. I placed it right into a pot, added a chicken bouillon cube and a cup of water. I will just say, it was amazing! Yumm Yumm Yumm
That time of the year, soup time! Something nice and warm to eat. I decided that I really wanted Italian Wedding Soup. Off to the internet I went and found the following recipe:
I made a few adjustments, as I always do!
I used pork sausage and ground beef instead of the chicken based. Also I used Mini raviolis from Trader Joes instead of the noodles.
Make sure that you use a high quality chicken stock. I prefer this one below, way better than using chicken broth.
I wish that I was able to take credit for this amazing way to make tomato sauce, but it was a coworker a few years back who shared this with me. He shared how to prep the fresh tomatoes.
Nothing says that summer is coming to an end, then when I go off and make my home made tomato sauce. Nearby I go to the Chesterfield Berry Farm to purchase 25 lb boxes of tomatoes. I prefer to use the roma or plum tomatoes. I used 1.5 boxes to get 5 quart bags of sauce.
Normally, this is where the pain part of the process begins with taking off the skins of the tomatoes. I did this process over 2 days because I had lots of other items going on around me, but you can do it within a day.
All you need to do is preheat you oven (yes you heard me, you OVEN) to 350 degrees. Rinse off your tomatoes and then quarter them. If the tomatoes have a lot of liquid in them, scrape them out with your fingers. (obviously wash your hands prior to beginning as you should always before you cook). You then will arrange them on a cookie sheet.
Then drizzle with olive oil or use a oil mister to mist them. Follow with a generous sprinkle of salt on the tomatoes. Place in the over and roast for about an hour (This will vary, you want to remove as much liquid from the tomatoes that you can)
Remove from the oven and let them cool. Once cool to touch, peel the skins off. Place the tomatoes in a large pot for latter.
Now it is time to add in your other veggies. I like to add Onions, Peppers and Mushrooms to the sauce. Chop them all up and saute in a pan until they are soft.
Once done, combine with the tomatoes from earlier. You will want to add spices to taste. We like our sauce sweeter, so we add sugar, salt and Italian seasonings. You probbly wont need to add olive oil since you already added it when you roasted the tomatoes.
Once complete I place in Quart bags and place in the freezer for future use.
4.5 Stars (if I do say so myself)
I have been asked many times for my recipe for my succotash. I had never heard of this item until I moved to Virginia. And I love it!
I have tried many ways of making this, and feel free to substitute for items you prefer. I am also a busy person and anything that involves me milking a corn cob was not going to happen (corn comes in cans/frozen and when I have used fresh it didn't add anything).
Start with the ingredients below:
I used a frozen bag of butter peas, if you can find them use butter beans but they are very hard to find.
1 bag of frozen corn.
1 whole onion diced
Badia complete seasoning - available in the Mexican section of Food Lion (if you don't own a bottle of this, try to find one because it is great on everything!)
I used the Saute Express butter, but it didn't add much, feel free to use regular butter (I will be in the future).
Start off with a stick of butter and you onion in the pan until the onion of sauteed. Once that is done add in the butter beans and book until they are coasted in the butter (about 3 to 5 minutes). Then add the corn and sprinkle in the Badia. Cook for a little while in the butter (add a additional 1/2 of a sick of butter) for 5 minutes. Then add enough water to cover veggies. Continue to cook until the water evaporates almost completely. Test to ensure your beans and soft, if not add some more water and cook off again.
My daughter is allergic to peanuts which means normally no ants on a log. While strolling down the aisles of the grocery store I found Biscoff spread which is soy based. I knew the name since the cookies they make are soooooo delicious! (especially with Tea). I decided to try it. It takes this wonderful creation of celery and raisins and takes it to the dessert level. I highly suggest it.