Although I love chocolate in my desserts, rice pudding is pretty darn awesome!
-1 1/2 cups cooked rice (this is done by boiling 1 1/2 C water to boil, add 3/4 C rinsed rice. Simmer for 20 minutes)
-1 1/2 C Milk
– 1/4 t salt
-1/3 C sugar
– 1 egg, beaten
– 1/2 C milk
– 1 T butter
– 1/4 t vanilla
1. Combine cooked rice, first portion of milk, salt, and sugar. Cook on medium for 15-20th minutes, it should be thick and creamy.
2. Add in egg and milk, cook for 2 more minutes.
3. Remove from heat, stir in butter and vanilla.
4. Serve with cinnamon or nutmeg!
Yesterday’s post of Meatballs is the main ingredient for today’s post! This meal is fun to eat and makes a great to go meal.
– 1 can of “flakey layers” biscuits, or your own bread recipie
-2 cups of mozzarella cheese, shredded
– Garlic butter (melt 1/4 sick of butter, melted and sprinkled with garlic salt.)
– marinara sauce for dipping
1. Hear oven to 350, if you just made the meatballs it’s already done for you!
2. Open the can of biscuits, peel one biscuit in half using the layers to help.
3. Flatten biscuit until it is about 4 inches in diameter.
4. Sprinkle cheese in center.
5. Place one meatball on top of cheese.
6. Wrap dough around filling, twist bottom to keep it from opening in the oven.
7. Repeat the above steps for each meatball.
8. Brush with garlic butter.
9. Bake for 15-20 minutes, until golden brown.
10. Serve with marinara sauce!
These are an ingredient for my next post so watch for it!
-1 package of 1 1/2 Italian sausage. Insure casing are removed. You can choose whichever kind you prefer: hot, mild, sweet. I used a hot Turkey Italian sausage.
-1/3 C breadcrumbs
-small onion, diced
-1 beaten egg
-1/3 C milk
– seasonings of your choice, I used garlic salt, blackpepper, oregano, and basil.
This is before they were baked.
1. Remove sausage from casing and set aside. Preheat oven to 350.
2. Combine all other ingredients.
3. Add meat in and gently work it with your hands. This part is messy, gloves could help, make sure you get everything really well worked together.
4. Roll into balls. (I used an ice cream scoop to help with consistency) you should get 20 when you’re done. Place on baking tray, they can be close but not touching.
5. Bake for 25-30th minutes
This isn’t a very pretty picture to use as a final presentation, but if you look for my post tomorrow you will see what this delicous guy turned into!
If I had to pick a genre of food as my favorite, Chinese would be at the top of the list! This dish is made easy by the use of the crock pot and that it can be combined in a zip lock and frozen until you plan on making it.
-2 lbs boneless porckchops cut into single bite pieces
-3 cloves of garlic, grated
– a small nub or ginger, about 1 in also grated
-1 medium onion
-1 C Brown sugar
-1/2 C water
1. Combine all ingredients in crock pot or Ziploc. If freezing, make sure it is completely thawed before cooking it.
2. Cool on high for 4 hours or low for 8.
3.Serve with rice!
This entree was so simple and easy to make, the prep time was less than 5 minutes! If you wanted to, you could mix the topping and let it sit in the fridge so all you have to do is heat the oven and toss it in!
– Chicken, 4 boneless skinless
-1 can of artichoke hearts, drained and chopped up
-1/2 C parmesan cheese, grated
-1 C Mayo
-1 small/medium onion
-1 t garlic powder
-1 t pepper
1. Preheat oven to 375 degrees F. Place chicken in greased baking dish.
2. Combine all other ingredients in a bowl, spoon over chicken.
3. Bake for 30-40th minutes.
French toast it my top pick for breakfast (or any meal really) and nutella is up there too! These French toast will be good enough you won’t even need syrup!
-bread, thicker cut is better, day old or stale gives it a better texture (i didn’t have either of there so I used plain sandwich bread)
-2 C milk
-1/4 C melted nutella (be careful! It will begin to burn if you microwave it for too long!)
-1 t vanilla
-1 t pumpkin pie spice
1.Beat eggs until completely combined. 2.If you can see and of the whites not incorporated they will cook on your toast!
3.Add in all other ingredients.
Heat pan, use butter/oil/spray to keep it from sticking.
4.Quickly dip one slice I’m the mixture, let the excess drain, if you let it soak too much your toast will be soggy!
5. Place in pan, let both sides fully cook.
I always take the leftover egg mixture and add a little flour and baking powder to make a quick pancake!
Sorry for the absence for the past few days. Working on finals and everthing else in life is leaving me a bit short on time!
This pasta recipe is super simple and the original recipe bragged is was way better for you!
-1 box spaghetti (I was out so I used ziti!)
-1 package of chicken sausage (This time I used a 3 cheese sausage, I’ve used a chicken and Apple sausage and it was beyond fantastic!)
-1 medium onion, sliced
-2 cloves garlic, minced
-1 t lemon juice
-1 C bread crumbs (I made my own but you can use store bought)
-2 T parsley, chopped
-1 t rosemary
-3 T olive oil
-Salt and pepper to taste
-Parmesan chees for garnish
1.Begin by boiling the water for the pasta. Make sure the pot is adequately large enough so that the pasta has room to move. Salt after the pasta has been added and neveradd oil to boiling pasta, it is untrue that it keeps it from sticking, the only thing you will accomplish by doing this is keeping your sauce from staying on your pasta!
2.Once the water is boiling add pasta and cook for 8-100th minutes for al dente.
3.In a separate skillet, spray eight nonstick spray, add onions and chicken sausage. Cook for about 5 minutes before adding garlic and turning sausage. (I added a splash of beer here, completely optional) Slice sausage into coins.
4.Drain pasta, add all remaining ingredients except bread crumbs and cheese. Stir to coat.
5.Toss in bread crumbs right before serving, toss with cheese!
I added an an Apple when I used the chicken and Apple sausage, feel free to expierement! You can also mix in a veggie like peas or broccoli.
I absolutely love perogis, they’ve always been a favorite in our family. This recipe is great for freezing and heating up later or cooking right away! This recipe makes about 45 and works well halved and doubled.
-1 C shredded cheese
-2 T sour cream
-1 medium onion
– 3 cloves of garlic
-salt and pepper to taste Dough
-4 C flour
-1 t salt
-1 C sour cream
-1 stick butter Topping
-1 C olive oil or butter
– 1 small onion
-1 Tparsley Procedure
1. Prepare dough by combining flour and salt well. Add a quarter or butter and sour cream alternately until all is combined. Wrap tightly in plastic and chill for 30 minutes-2 days.
2. Make filling by peeling, dicing, and boiling potatoes, diced onion, and garlic until tender. Drain and partially mash. Add cheese and stir until melted. Add sour cream and seasonings and finishing mashing. Set aside to let cool.
3. Roll out dough 1/8 in, use a cutter to make 3 inch circles.
4. Drop spoonfuls of filling on each circle, fold in half and pinch closed. Use a fork to seal the edges again.
5. Boil batches of perogis until they float, make sure not to over crowd.
6. While perogis are boiling, heat oil/butter with diced onion until onion is translucent, season to taste.
6. Serve perogi hot with oil/butter and onion drizzled over the top. Sprinkle with parsley.
Elias had to make a giant perogi for him self, it was about 8 inches wide with a little more than a 1/4 of a cup of filling.
I love to make shepherd’s pie because it is so filling and simple to make, especially the way I do!
-2 lbs hamburger, you could also use lamb (what shepherd’s pie was originally made with), Turkey, chicken, and ground meat.
-6 medium potatoes
-milk (for potatoes)
-sour cream (for potatoes)
-bag of frozen mixed vegetables (carrots, peas, green beans, and corn)
-1 stalk of celery diced
-1 medium onion
-4 cloves of garlic
-8 fl oz need stock (if usi,g a red meat use beef, white meat use chicken)
-2 oz butter
-2 oz flour
-1/4 C cheese
-seasonings to taste
1. Begin by peeling, diving, and boiling the potatoes and 2 cloves of garlic. When potatoes are tender add milk, sour cream, salt, and pepper to taste and mash.
2. In a skillet begin cooking the meat, when almost done add in diced onion, celery, and garlic. Add any herbs or spices you desire (I used garlic salt, pepper, rosemary, and thyme)
3. In a third pan make a roux by combining the flour and butter, whisk to ensure no clumps are left. Heat on low until it smells nutty, stirring often. When done, slowly whisk in stock and let cook for a few minutes until thickened,
4. Pour the bag of vegetables in a baking dish (I used a large corningware baking dish). Scoop out meat, leaving as much grease in the pan as possible, and add to baking dish. Stir to combine vegetables and meat.
5.Pour gravy over meat and vegetables.
6. Spoon or pipe potatoes evenly over the mixture. Sprinkle with cheese (I used mild cheddar) and paprika.
7. Bake at 375 degrees F for 15 minutes, turn broiler on hi for 5 minutes.
8. Serve and enjoy!!
Honestly, I would never choose to have fried chicken for dinner. I’m not a huge fan of the taste, its messy to make and cook, and clean up is awful; basically everything I dislike! My fiance, Elias, absolutely loves fried chicken. If the choice is up to him he will go to KFC everyday, this means we end up having to cook it occasionally. He tells a story from when he was younger where his sister would ask him and his brother what they wanted for dinner and every night they would say fried chicken. She thought she would make it until they were sick of it, but after two weeks she had to stop because they obviously weren’t going to!!
Elias found a recipe that he was dying to try, with a few changes I made it pretty darn good!
1 lb Chicken tenders or bone in chicken, your choice
Buttermilk or Milk to soak chicken in overnight, just enough to cover the chicken
Cream of chicken condensed soup, small can
1/4 C milk
1/4 t seasoned salt
10 T Flour
10 T cornstarch
1 t garlic powder
1 t paprika
1 t cayenne pepper
1 t seasoned salt
1 t black pepper
Oil for frying
Rinse and dry chicken, soak in milk for 30 minutes to overnight.
Heat oil to 350 degrees
In one bowl combine soup, egg, first seasoned salt, and milk. Stir well to ensure all in incorporated.
In another bowl sift all dry ingredients together.
Place all chicken in soup mixture. One at a time drop chicken in flour mixture to coat, using a for or spoon carefully place in hot oil.
Fry until heated to a minimum of 165 degrees F and golden brown on the outside. Let drain on paper towel.