I am reposting a recipe from 2012  because you know what? It still makes sense.  Especially for this time of year.  It is thoroughly vegetarian and if you are vegan all you have to do is leave the cheese bit out.

https://myhomefoodthatsamore.wordpress.com/2012/03/02/dont-dread-stale-bread-make-soup-instead-soup-series/

Don’t dread stale bread – make soup instead (Soup Series)

Potatoes are one of my favorite things to eat! Hashbrowns, fried, mashed, boiled, roasted…any way you cook potatoes they come out awesome.

I don’t use potatoes too much in my recipes, but when I do it’s going to be something fabulous like this, a stuffed potato pancake! This recipe can be vegan, vegetarian or carnivorous, it just depends on how you want to make the potatoes and what you want to stuff them with.

I provide several preparation options for you in the recipe below, so pick what you want for your diet and let’s get started!

Without further ado…let us begin!

Makes 6-8 stuffed potato pancakes. 

For the potato pancake you will need:

• 2 pounds Yukon gold potatoes
• 1 tsp pepper
• 2 tsp parsley
• 1/3 cup water
• 1/3 cup coconut oil
• 1/4 tsp baking soda
• 2 tbsp butter (vegetarian/carnivore option)

For the meat stuffing you will need:

• 1 lb…

Egg breakfasts are some of the simplest meals in the world, which can sometimes mean they lack creativity. Scrambled eggs are great and all, but sometimes you gotta mix it up, especially when vegetables are involved!

This recipe is really simple, with an easy veggie base that can be topped with a fried egg, scrambled together like a hash, or topped with just plain boiled eggs. You can also use this whole recipe as a breakfast taco and wrap it all up in a tortilla! As usual, I encourage you to be creative with my recipes, as I am with others 🙂

So without further ado…let us begin!

You will need:

• 2 cups chopped kale
• 1 cup sliced cherry tomatoes
• 1/2 cup sliced green onion
• 2 eggs
• 1 avocado
• 2 tsp coconut oil
• bread of your choice
• salt and pepper to taste

Step one:

Preheat a pan on medium heat…

Stuffed peppers is one of my favorite dishes. If I’m eating Mexican food, 99% I’m going to get a stuffed pepper. While the traditional stuffed pepper dish comes with meat and cheese, I thought of branching out a bit and trying a breakfast version.

In the winter I usually forego my typical smoothie breakfast, in favor of hot dishes. However, I miss the amount of veggies that my green smoothie would give me. In order to substitute for that, I’ve been experimenting with different ways to add more veggies to my hot breakfasts. Eating a stuffed pepper with eggs and vegetables, is a great option!

As usual, you can experiment with this recipe and try different veggies that work for you.  Along with tortillas as pictured in the photo, I would also highly recommend eating this with some avocado and salsa, or pico de gallo, it tastes delicious!

So without…

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

So this is for one of those long nights. Where you want to just be home. Its cold outside and have no place to be. This recipe is a labor of love and test to your patience as well. Braised beef is just a absolute treat. Whether you make it or its made for you its something special and you know someone really took some time out for you. Its a lot of things but its no quick 30 minute meal no matter what you do. For me I always braise my beef on the stove in a Dutch oven rather than a pressure cooker because I like the meat to be fork tender but not too tender that its dissolved into the sauce. I want to be able to see the beef and all the other wonderful things in the sauce. Now although this dish Is technically one pot…

• 

• 

• 

• 

I often take request, because ya know why not. With request I never know what to expect and surprisingly I got a lot of request for shrimp cocktail. When I was thinking of what to do with this dish. I thought about the fact that bloody marys and shrimp cocktail have hit a huge wave in recent years in popularity. Now, people have gone to great lengths to enhance and do these big elaborate things with a bloody mary .I’m sure you’ve seen the ones that come with a whole sandwich, po’boy or even a chicken slapped on top. Seriously, if you’ve haven’t, google them they are wild. But not much has changed with the shrimp cocktail. So I thought lets make a bloody mary sauce to dunk in since it seems to be the obvious choice. And if you look at the bloody mary and traditional cocktail sauce the…

• 

• 

• 

• 

• 

• 

This is one of those recipes I wish I could go back to the night before and have again because it was so freaking delicious. I decided yesterday that I was going to have a lazy Sunday that includes consuming whatever I want, watching horror movies before I switch to sappy hallmark, minimal movement and little to no cooking. Well, the cooking part didn’t last long but I must say this cooking was minimal, fast and the cherry on top of a other wise perfect Sunday. Try these out for your next lazy day and let me know what you think!

INGREDIENTS

• 1lb Jumbo Shrimp, peeled and deveined
• 1c Flour
• 1c Panko Bread Crumbs
• 2 Eggs
• 1/2c Cabbage, shredded
• Canola Oil
• Flour or Corn Tortillas

SRIRACHA TARTARE SAUCE

• 1/2c Mayo
• 3Tb Sriracha
• 2Tb Pickle Relish
• 1Tb Capers
• 1tsp Dill

DIRECTIONS

• HEAT OIL: Heat oil while you prep shrimp and…

Our local market usually has a reduced-priced cart of day old bakery goods situated in the back of the store. I always make a point to stop to see what’s available to perhaps make a batch of fresh bread crumbs, garlic bread, or a bread casserole. Most times, I use the bread for a morning breakfast casserole that includes eggs, milk, sausage, vegetables and cheese. But today, I wanted to make something sweet to accompany a bit of vanilla bean ice cream that I had on hand. I also had a few bananas that were beyond their peak of ripeness.

This recipe is a keeper! Served warm with a few small scoops of ice cream, this has become a family favorite!

Banana Bread Pudding with Chocolate Chips

4 eggs

2 cups milk

1 cup sugar

1 tablespoon vanilla extract

4 cups French bread, cubed

2 bananas, sliced (overly ripe, if…

I made 2 different kinds of pizza for dinner; both were REALLY good 😁🍕🧀 no recipe 🤭

BBQ Chicken Pizza & Pepperoni Pizza 🥰

I had a hectic schedule this week, where food was often a necessary afterthought. It was a pleasure to finally have a little time to think up a delicious breakfast. This is nachos with old cheddar, baked in the oven until crispy, doused generously with tomatillo salsa and dotted with sour cream.

Some people have a bowl of cereal topped with fruit to start the day. How is this that different? Corn, dairy and fruit… It’s practically the same thing.

While that may be debatable, what is definitely true is that this was a tasty treat and a very welcome meal.

This sandwich is a perfect breakfast meal for those mornings when I don’t have to rush out the door to work. It’s easy to make, flexible, and the perfect amount of food to fuel your morning, but not ruin your appetite for lunch. As the title suggests, the base of the recipe is a grilled cheese sandwich, spritzed up with a fried egg and greens. Hearty bread and a runny egg takes this sandwich from a typical grilled cheese to something extraordinary. Here I use sharp cheddar cheese and micro greens, but you can substitute with your favorite hard cheese and favorite grilled cheese toppings (I have also used tomato slices, spinach, and bacon!).

Cooking Time: 15 mins
Servings: 1

Ingredients

• 2-3 tbsp Butter (spreadable)
• 1 Large Egg
• 2 Slices of Hearty Bread (wheat slice with oats in picture)
• 2 Slices of Sharp Cheddar Cheese
• Small Handful of Micro Greens…

This basic wet brining recipe is useful for all forms of poultry as well as pork, in certain situations. Its fairly mellow and used properly should not over power your protein’s final taste, while still keeping your meat juicy and flavorful. This is especially useful on those lean cuts that tend to dry out easy.

Ingredients:

• 1 gallon water
• 3/4 cup table salt
• 2/3 cup brown sugar
• 3/4 cup soy sauce
• 1/4 cup olive oil
• 1 lemon

Directions:

1. Fill stock pot with one gallon of water and heat on stovetop until just short of boil, and then turn off stove.
2. Stir in salt until it dissolves
3. Stir in sugar, and keep stirring until it dissolves, don’t let chunks settle on bottom, as they may burn
4. Add in the soy sauce, olive oil, and the fresh juice of the lemon into the pot and then stir.
5. Allow to cool to room…

I was reading The Wok of Life blog yesterday.  Those gals (I think they’re women) have some unbelievable taste buds.  They made this, but of course, The Goddess changed a few things around.  Okay, she changed a lot.  Either way, you’re gonna’ love this. 

Ingredients

• 6 slices bacon, chopped
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large head cabbage, cored and sliced
• 1 tablespoon salt, or to taste
• 1 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon paprika

Directions

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Ingredients

• 4 strips bacon, diced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons flour
• 1 cup whole milk
• 2 tablespoons sour cream
• Freshly ground black pepper, to taste
• 1 pound green beens, ends trimmed and cut in half
• 1 cup shredded sharp cheddar cheese
• 1 cup French’s French Fried onions

Directions

Preheat the oven to 350°F

In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.

Sprinkle the flour over the the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir…

Ingredients

• 4 – 5 large boneless chicken thighs
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• Thinly sliced green onions (garnish)
• White sesame seeds (garnish)

Directions

Pull out a 5- or 6-quart slow cooker. Lay your chicken thighs on the bottom. Do your best to lay them next to each other instead of on top of each other. In a small bowl, combine soy sauce, brown sugar, ground ginger, and garlic powder. Using a small whisk, stir until incorporated. Pour the mixture over your chicken, doing your best to make sure that each piece gets poured over. Cover your slow cooker and cook on high for 3 1/2 hours or low for 7 hours. Serve on rice with a garnish of sesame seeds and/or green onions

It’s Time to Think about Holiday Baking and the Flavors of Autumn and Thanksgiving!

Everyone in my family has their favorite pie, and we try to accommodate everything from pumpkin to strawberry rhubarb at the Holidays. I have all the ingredients for the latter from the local farm tucked away in the freezer! But we also have a couple of chocolate lovers (including me), and lemon meringue, apple, and even mincemeat requests. But I like to come up with something new each year for the dessert table, just to keep things interesting. You never know what will become a new family favorite.

I have the fruit, what should I make?

This year, with lovely pears in hand, and the first of the local cranberries, I decided on a tart that would include both, so I started my trial run with the recipe. My starting point was a little individual tartlet…

Lovely flavors of the season combine to make a memorable tart.

Autumn raspberries are sweeter than those in summer, or at least it seems that way. Perhaps I just think that because they are a treasure at that time of year, a summer throwback, a tease because it could snow any day!

This year’s autumn raspberries were especially bountiful and sweet, and the pears, delightful. They had to meet up in a special Sunday dessert! The tart is not too sweet, so the flavors of the fruits really shine. I’ve kept the peelings on the pears, they will become beautifully tender, but you can go ahead and peel them if you like.

You want the pears to be at the exact state of ripe where you would like to eat them, not over ripe, and not rock hard.

I have used local ginger here, but any plump ginger from your…

Ingredients

• 1 medium white onion, chopped
• 1 Tablespoon minced garlic
• 1 ¼ lbs. chicken tenders or rotisserie chicken shredded
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (25oz.) jar marinara sauce
• 1 ¼ (12oz.) packages cream cheese
• 1 teaspoon Italian seasoning
• 2 dried bay leaves
• 1 lb. pasta, cooked

Directions

1. Place onion, garlic, chicken, salt, pepper, marinara sauce, cream cheese, Italian seasoning, and bay leaves into a slow cooker.
2. Cover and cook on HIGH until chicken is tender (3 to 4 hours).
3. Stir sauce to combine and shred chicken. Toss with freshly cooked pasta and serve hot.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound lean ground beef
• 2 whole carrots diced
• 4 celery stalks diced
• 1 medium onion diced
• 28 ounce can crushed tomatoes
• 2 cans 14.5 ounces each beef broth
• 2 whole bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste I added 1 tsp salt and 1/4 teaspoon pepper
• 1 can 15 ounces cannellini beans, drained and rinsed
• 1 can 15 ounces red kidney beans, drained and rinsed
• 1 cup ditalini pasta uncooked

Directions

1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
4. Season with salt and pepper to taste. Discard bay leaves before serving.
5. Serve immediately while hot.

Yesterday I wrote about our Loco Moco dinner and making this meal at the same time (click for link to original post). What helped me was my meal plan for the month. I could look at it and realize I have a bit of extra time one night and another night with little time to make dinner. I could move meals around to make two meals at once. With a bit of help from my children it was easy and fun for us.

Another tip is if you are cooking meat look at your meal plan and cook enough meat for the rest of the week if you can. Refrigerate (or freeze depending on when you need it) the meat until you need to use it. Making chicken fingers one night? At the same time you can poach or bake extra chicken for casseroles, soup, or stir fries for a…

My mother-in-law used to make queso from a recipe on a Rotel can. She would make it and put it in a small pot over a flame to keep warm and all the kids would love to dip their chips in it almost like a fondue. It was a bit spicy but the family loved it. This recipe reminds me of that dish. It is chicken spaghetti mixed with that queso dip.

Lots of families have some version of this dish. Leave out the tomatoes if you like or if you don’t want it as spicy use mild rotel instead of hot.

Also, this is a great meal for busy days because you can cook the chicken breast a day or two before and store in the refrigerator until you are ready to use. I try to cook some extra chicken on days when I have extra time for meals…

This recipe has been all over Pinterest and Facebook for years. I have always resisted trying it or making a twist on it because it is so popular. I am an old-fashioned, easy, home cook. I am not about the popular. Although, I have wanted an Insta Pot to try but we are not quite there yet. My slow cooker and bread maker are good enough for now.

But, I finally broke down after spending almost a week inside looking at cooking videos, Pinterest, and cookbooks. Staying inside during cold winter days makes me want to make homemade bread and casseroles or stews every day! So, I am trying a no buy January – have to pay off those Christmas bills, and need to use what I have on hand. So, Million Dollar Spaghetti it is.

This is also a great dish if you need to have something ready to…

Did you know these terms are NOT interchangeable? Some restaurants serve one yet call it the other. What is the difference? Calzones use ricotta cheese, and strombolis do not.  Calzones usually use a blend of cheeses that almost always incorporates ricotta cheese. And then there is the pizza sauce. Calzones never have tomato sauce inside the dough but can be served on the side to dip in.

I decided to put out all the makings for strombolis or calzones and let the family decide which they wanted. It was fun choosing what you wanted inside.

Verdict:

These were amazing! We were all happy because we could use our own choice of filling. Mine was Mozzarella, Ricotta, Italian Sausage, and onions. Yum! My daughter was mushrooms, pepperoni and ricotta. It is all in what you have on hand and want to stuff them with!

This isn’t a recipe as much as…

Frittatas and us go way back. The proof is in the photo reel.

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

I’ve had pasta carbonara in restaurants many times, but had never tried my hand at making it until now. Since I was making it for one, I just tried to figure out the measurements – and I learned a few things in doing so.

Pasta Carbonara has very simple ingredients – pasta, egg, parmesan cheese and pancetta (or bacon – and that’s what I used, because that is all I had). I also added a little bit of salt (not much, as the bacon is salty) and pepper.

I started by chopping 2 pieces of thick cut bacon into small pieces.

Then fry the bacon in a pan.

First lesson learned: Don’t try to fry bacon, when you’re home alone with an adventurous puppy – I got my bacon a little more crisp than I intended to (and have no photographic evidence of frying it) – thanks to Ollie…