- Pizza Dough (Store bought or homemade)
- 1 Cup Pizza Sauce
- 1/2 lb Italian Sausage
- 1 Cup Mozzarella Cheese
- 1/2 Cup Parmesan Cheese divided
- 3 Tablespoons Olive Oil
- Italian Seasoning
- Brown the sausage in a skillet over medium-high heat.
- Grate the mozzarella and parmesan cheese.
- Using your rolling pin, roll the pizza dough into a rectangular shape. Hint: roll it out on parchment paper.
- Now assemble the Stromboli. Spread the pizza sauce on the dough; and cover with pepperoni, sausage, and cheese.
- Slowly, using the parchment paper, roll one side of the dough to the middle and repeat on the other side. Vent the Stromboli by cutting slits into the top.
- Brush the Stromboli with olive oil, parmesan cheese, and Italian Seasoning.
- Bake for 15 minutes at 450 degrees farenheit. Rest for 5 mins.
- 2 Cups Chopped Lettuce
- 2 Cups Assorted Vegetables (Broccoli, Carrots, Onions, Cucumbers, etc)
- 4 Hard Boiled Eggs
- 1/2 Cup shredded Cheese
- 1 Cup Diced Ham
- 1/2 Cup Salad Dressing (Ranch, Blue Cheese, Thousand Island, Ect)
- Croutons (Optional)
- Prepare vegetables
- Dice Ham
- Shred Cheese
- Slice Hard-Boiled Eggs
- Place vegetables, cheese, ham, and eggs on-top of bed of lettuce. Cover with salad dressing of your choice and add croutons.
- 4 Chicken Thighs (About 2 lbs total)
- 3 Cups Water
- 1/2 Cup Diced Onion
- 1/2 Cup Diced Celery
- 1/2 Cup Diced Carrots
- 3 Cans of Low Sodium Chicken Broth
- 3 cloves Garlic
- 1/2 Tsp Dried Parsley
- 1/2 Tsp Rosemary
- 1/2 Tsp Thyme
- 1/4 Tsp Turmeric (Optional)
- 3 Bay Leaves
- Salt and Pepper to Taste
- One package frozen egg noodles
- Cover chicken thighs with water and boil until cooked, about one hour.Shred the chicken, and keep the liquid as reserve.
- Sautee celery and onion in a small amount of olive oil until transparent.
- Add carrots, chicken, 1 cup of stock reserve, and 2 to 3 cans of low sodium chicken broth the th pot.
- Add seasoning and garlic to the soup and simmer from 35 to 60 minutes.
- Follow instructions on package of egg noodles, thawing if needed. Either cook with the soup, or if you are short in time add to a boiling pot of water.
- Continue to cook until the eggs noodles are completed.
- 4 Green Bell Peppers
- 8 to 10 Slices Provolone Cheese
- 2 to 3 Cups Shredded Roast Beef
- Red Onion (optional)
- Mushrooms (optional)
- Bell Peppers (optional)
- Preheat oven to 400 F and line a casserole dish with aluminum foil
- Slice off the tops of the bell peppers (Do not discard). Clean out to remove seeds/membranes
- Dice and saute red onions, mushrooms, and bell peppers
- Combine provolone cheese, roast beef, and sauteed veggies
- Stuff each pepper and cover with the tops of the peppers
- Cook for 15 to 20 mins. (for softer peppers, cook longer)
- Remove tops and cover bell peppers with more provolone cheese and broil until the cheese is bubbly.
- 2lb to 3lb chuck roast, cut into pieces
- Homemade Red Chili Enchilada Sauce
- Refried Beans
- 5 to 7 burrito size flour tortillas
- 1.5 cups shredded Colby Jack Cheese
- Place beef into either a Crockpot or Dutch Oven.
- Cover with enchilada sauce
- Cook for 7 to 8 hours on low in a crockpot, or for 4 hours at 325 degrees in a dutch oven.
- Heat up refried beans when beef is completely cooked.
- Place beans, meat, and cheese on a flour tortilla shell. Roll up and cover with sauce and cheese.
- Broil until cheese is bubbly
In our household, there is one go-to meal that never fails, pizza! We probably eat a pizza type of meal at least twice a week. Besides being an inexpensive and quick meal, pizza is also very versatile. Whether in a traditional form, a calzone, a breakfast pizza, or even in a crescent roll pizza is delicious. One of my absolute favorite ways to prepare a "pizza-like" meal is Stromboli!
After years of saving Stromboli recipes to my Pinterest boards, I finally decided to bake on last Autumn. Much to my surprise, Stromboli is easy to prepare. Even more surprising is how much I actually enjoy this dish!
How To Prepare A Stromboli
Stromboli comes together surprisingly easy, especially because I cheat and use store-bought pizza dough. The other ingredients I use are a mild Italian sausage, pepperoni, mozzarella and parmesan cheese, and pizza sauce.
To begin, I brown the sausage in a skillet over medium-high heat. Turkey sausage is a great alternative when looking for a healthier alternative. Once the sausage is cooked through, drain any excess fat.
While the sausage is cooking, also prepare your sauce. I prefer to follow this recipe from Suzie the Foodie. Hint: only make half of the recipe.
Next, grate the mozzarella and parmesan cheese. I prefer freshly grated cheese to store-bought grated cheese; but this is a preference only.
Finally, using your rolling-pin, roll the pizza dough into a rectangular shape. Hint: roll it out on parchment paper.
Now assemble the Stromboli. Spread the sauce on the dough; and cover with pepperoni, sausage, and cheese.
Slowly, using the parchment paper, roll one side of the dough to the middle and repeat on the other side. Vent the Stromboli by cutting slits into the top.
Brush the Stromboli with olive oil, parmesan cheese, and Italian Seasoning. Bake for 15 minutes at 450 degrees farenheit.
Final step, enjoy!
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Summer has officially arrived in Utah. The nights are comfortable, and the days are 70 degrees or higher. Additionally the highways and freeways are filled with travelers heading to their summer destination. As many people know, I love Summer. Next to Spring, it is my favorite season. There is just something about knowing I can go outside without a coat or jacket that I love. Okay, I really enjoy all the seasons, but summer has always been special to me.
I have to admit though there are a few things about the season I do not enjoy; okay really just one thing. All food starts to seem heavy. Am I alone in this? Light soups are rarely eaten in the summer because of the heat, and hearty chili's are not welcomed; at least not in my gut. Really, I get to a point where nothing sounds good. Thankfully, I am not there yet as summer is just beginning. One thing we always turn to in our house for a perfect summer dinner, and lunch, is Chef Salad.
Chef Salad is so easy to make; in fact it is almost embarrassing that I am sharing such a simple recipe. Of course, the first time I made it the recipe seemed more difficult to prep. I blame boiling the eggs. I know am I not the only one that struggled to cook the perfect hard-boiled egg. Thankfully blog posts from places such as The Kitchn or The Girl Who Ate Everything helped me figure it out. ridiculous on my part, I know. Once I figured that out, and realized the importance of making these ahead of time, the rest was easy.
To begin, I boil my eggs. Typically I try to do this earlier in the day, but that does not always work out. Hard-boiled eggs just taste better when cold. There are though several instances where these are cooked right before the salad is served. Once the eggs are cooked to your preference slice them up. I cannot slice hard boiled eggs in a way that looks beautiful so mine are always chopped.
Next prep all your veggies and lettuce. We typically use Romaine or Leafy Green Lettuce. With the exception of spinach and one other salad kit, I usually buy the lettuce whole. Once upon a time, after preparing this very dish, Lynden and I woke up to discover we had food poisoning. After eliminating all other ingredients the culprit came down to the bagged lettuce I purchased. Now, we still eat bagged lettuce, but I rinse it before hand. Now of days my preference to use whole lettuce comes down to cost.
The other veggies we will add to this salad include carrots, cucumbers, tomatoes, avocado, celery, broccoli, or pretty much whatever I have on hand. I will also add black olives to my salad, but this is something I definitely leave out for Lynden.
Finally, it is time to prep the other two ingredients, the cheese and ham. We always buy blocks of cheese to slice as opposed to sliced cheese in the bag. This is a taste thing, not a budget thing. The cheese just tastes fresher, but any method works. Typically, I use colby-jack cheese. Poor Lynden, I do not think I have ever purchased any other kind of cheese. Next, I prep the ham or in most cases open up the pre-diced ham packaged. Ham straight from the bone, such as a delicious Honey Baked Ham, tastes much better, but we very rarely eat ham this way. In fact, this only eaten at major holidays in both of our families. Still though, if you have leftover ham I would suggest using it instead of the diced ham from a package.
Now, assemble your salad. Sometimes I am fancy and beautifully line the vegetables, ham, and cheese on top of my lettuce. This particular night however the salad was served buffet style, allowing everyone to choose their own ingredients. Once your selected ingredients are chosen top with dressing of your choice and croutons. Typically we serve ranch but that is because Lynden and his family are a ranch or nothing else family. I also enjoy blue cheese or a delicious vignette with this salad for a lighter taste. The final step, enjoy your lighter meal.
Apparently it is winter in Utah. Yes, I know we have first and second winter, but do we need third winter? Digging out my heavy winter sweater and boots to wear yesterday was not enjoyable. I mean honestly, I just finally painted my toes, which for me is a big deal! Of course, given that everyone I know has been sick during the past 2 to 3 weeks, it makes sense; however I naively assumed these were "Spring-Time Colds". Seriously, laws need to exist that ban colds after February, okay colds anytime of the year. This particular virus made its way through the local Police Department where my stepdad Bill is Police Captain. Thankfully he was kind enough to share it with my mom and baby niece. Do I regret holding Isabella while she was sick? Well, only kind of, but that is because Lynden picked it up from me a few days later.
Truthfully that entire household has been sick on and off since January. Name a common communicable disease (not of the STD variety) and chances are someone in that home has had it during the past five months. Baby Girl and Mama Bear had RSV. All the women in the home had bronchitis. Bill brought home strep. Three of the four adults had pink eye. My mom has had several sinus infections. Plus there was a nasty food poisoning incident. Really, the best thing for them is to burn down the house.
In our household, we have been fortunate enough to escape most of the aforementioned illnesses. Of course, we still have had a fair share of the sniffles. This past fall and winter has done one thing, helped me to perfect my Chicken Noodle Soup recipe.
I know, I know Chicken Noodle Soup and the sniffles are the worst cliques ever! In fact years ago when I developed Mono a doctor actually told me to just go home and eat Chicken Noodle Soup. As an adult, I do appreciate the sentiment behind the suggestion, but having blood work to confirm my illness would have also been appreciated. I missed almost two months of my sophomore year of college; not beneficial to my GPA, Microeconomics is a challenge on a good day! Sorry, as always my rant is over.
As I was mentioning before, these past few months have allowed me to perfect my Chicken Noodle Soup recipe. True, anyone can throw together this soup. Furthermore, it is found in almost every restaurant and soup isle. Still, nothing beats homemade.
To begin cover 4 chicken thighs, about 1.5 lbs. This is the secret to delicious chicken noodle soup! Trust me, use thighs and not chicken breasts.
Once the chicken is cooked, shred it up. After I put all of it back into the pot. Why you ask? Simple, that fat is full of flavor.
While I let the fat, bones, and meat add more flavor to the broth I chopped up my vegetables. For basic Chicken Noodle Soup I use onions (prechopped), celery, and carrots. Speaking of carrots, Duke thinks every carrot in the house belongs to him.
Once all my veggies are diced, I remove the broth and chicken. In the same pot I gently sautéed the onions and celery until transparent; you know the drill.
After sauteing the onions and celery I added in the carrots to cook for about a minute. Then, I returned the chicken and half of the "stock" back to the pot. For extra liquid I add chicken broth from the can. Do I care? No, it gives it a good flavor. Before letting the soup simmer for 30 minutes to an hour, I seasoned it. This step right here is, in my opinion, what makes or breaks Chicken Noodle Soup.
Once the soup simmered for about 30 to 40 minutes, I added in my noodles. Do I just not make the prettiest Egg Noodles? It is so easy to make too! Really, I gather my ingredient from the grocery store, open it, let it thaw for 15 minutes and depending on time either add it to the soup or cook it separately. See, easy! The only ingredient you need, precooked egg noodles from the freezer section at the grocery store; yes I just shared that tip!
Okay, so technically these photos are from about two month ago; but I really did make chicken noodle soup for dinner two weeks ago! Why am I admitting this? Because tomorrow I hope to share another soup recipe, and when I do you will see a photo of "fluffy Lily."
Final step, serve with a piece of bread or grilled cheese and ENJOY!
I swear, I do not mean for posts to take centuries to share. Okay, maybe not centuries, although it sure feels like it. That is partially attributed to the book I am currently reading. It is addicting and spans 90 decades. So yeah, in being caught up in the book, it's not difficult to see why I say centuries; or at the very least decades. I am however almost finished with it, after which I will provide a breif summary. Exciting I know! 😆.
In the meantime, however I share something better. I will share what I ate the other night! Don't you just love us millennials, thinking everyone cares about what we ate. I know, it is like, "big deal you're an adult who found yourself food!" This recipe however is a keeper, and further more worth sharing.
What is the delicious recipe that needs the hash tag "what I ate?" It is the perfect summer recipe. It is the perfect healthy recipe. It is all around perfect. It is Philly Cheesesteak Stuffed Peppers.
This recipe, while not original, was suggested to me by my co-worker and friend, Shanna. Sometime around the Superbowl she mentioned the stuffed peppers she planned to cook. She had found the recipe, via Pinterest. Although I am not sure whose recipe she followed, several great inspirations could have been any of the following: Skinny Mom - Philly Cheesesteak Stuffed Peppers; this one from Food.com written by The Boss - Philly Cheesesteak Peppers; or perhaps this one from Hungry-Girl - Philly Cheesesteak Peppers. Obviously my point is clear, this is hardly a new concept. Yet, when Shanna first shared it, I was fascinated. Seriously, stuffed Peppers and Philly Cheesesteak? Need I say more!
After months and months of reminding myself to try this recipe, I finally had my chance Mother's Day Weekend. Obviously it was a test run. Fast forward two months and I finally am ready to share! But, what makes this recipe different that the ones I shared above? Simple really, the meat I used.
What is this "mystery meat" that separates my post from the others? I followed this recipe from Baking Bites - Slow Cooker French Dip. Out of everything I have found via Pinterest, this is probably my favorite recipe to date! One day soon I will share it! I swear. Although it is very easy to make. But, today is not about that recipe, today is about .... Stuffed Philly Cheesesteak Peppers.
To begin, preheat your oven to 400 F. Line a casserole dish with aluminum foil. Yes, I am lazy and hate to scrub the cheese off of the dish. If it were a lasagna or any other casserole, I would never dream to line with aluminum foil.
Next, I removed the tops of some green peppers. Leaving the body of the pepper whole, I cleaned out the seeds/membranes.
While the oven continues to heat up, saute your veggies of choice. Now I only added red onions. Other great options however include mushrooms, more bell peppers, and maybe garlic. The meat I am using however was seasoned enough to my preference to omit the garlic.
Then, I moved on to combine the shredded beef (which has the amazing beef broth, french onion soup, and red wine flavor), my sauteed onions, and two slices of provolone cheese which I had diced up.
The next step is tricky, so stay with me. Stuff your peppers. See I told you it is a challenge. Once all your peppers are stuffed and ready to go, place the tops of the peppers back on. Honestly, I do not know if this is necessary. It is however something Yiayia always did when preparing her traditional stuffed peppers. In my silly mind I think, "oh maybe it holds in some moisture!" Who knows, probably not. Anyway, back for approximately 15 to 20 mins.
To finish the peppers, remove the tops and cover with additional cheese. Broil on high until the cheese is bubbly. Last step, enjoy!
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Every so often you find a recipe on Pinterest that is unlike anything you have had before. You spend time thinking about trying it out. Wondering if the photo does justice for the taste. Fearing the photo is misleading. Thinking, okay the only way to get this recipe out of my mind is to actually try it! For me that illusive pin belong to The Food Pusher, and was Chile Colorado Burritos.
Originally, I tested out this recipe over 4 years ago. Immediately I was in love. When I shared it with my sister her opinion differed. She and her now husband Ricci had also tried it out. Unlike me however, they found it to be disgusting. I was stumped. My sister and I basically like the same food, with maybe two or three exceptions. So how could our experiences differ?
Well, fast forward a few months, or maybe a year. Who knows really, it was sometime later. I finally decided to make this recipe for my family. Thomas and Megan both planned to be home. It was perfect timing.
This time, Megan loved the meal, leading us to compare notes. When she made the recipe she followed it to the T! I on the other hand made one MAJOR modification to the recipe. What was this modification which divided my sister and me? Homemade enchilada sauce. Yes, you correctly heard me. Homemade Enchilada sauce. Although the recipe used for the sauce has not always been consistent, it has been homemade.
Now, given my most recent post, I am sure it is darn near impossible to guess what homemade enchilada sauce I prefer for this recipe. What? You immediately guessed it? Am I that transparent? Yes, the ideal sauce, at least in my opinion, for Chile Colorado Burritos is Red Chili Enchilada Sauce!
Once your sauce is prepared, the rest of the meal is no fuss.
To begin season your meat. The original recipe calls for stew meat. I however prefer to use a roast.
If I am preparing this in the Crock-pot I usually leave the roast whole. This time I decided to use my beautiful Dutch oven pot. Therefore, I cut the meat into 2 inch pieces. I choose to season my meat with salt, fresh cracked pepper, oregano, and garlic powder.
Next I added the meat to the dutch oven which already was filled with the Red Chili Enchilada Sauce.
Then I cooked the meat in the dutch oven at 325° F. for 4 hours. As I previously mentioned, this can also cook in the Crock-pot for 7 to 8 hours on low.
Once cooked, prepare your burrito. I prefer to add re-fried beans and cheese to the filling. I also broil for a minute to melt the cheese!