Sometimes Pinterest wins my heart

So while on IG recently I came across a recipe that was blindingly pretty to look at. You know what I mean…it was a scroll stopper!

My interest peaked and so I clicked to see the recipe which took me to pinterest and finally to the recipe! It’s here I found a super simple dessert with lots of design Wow factor! My first thought…. “I think I can pull this off!!”

So I gave it a go! And here was I learned!

#1 my knife skills are not as good as theirs…or maybe they “cheated” and used a mandoline

#2 knowing how long is long enough to microwave apples until “pliable” is very a tricky observation to make.

And #3 Apples add water and will increase baking time!

Other than these few things it came out great! And I encourage you to search for this recipe as described above and give it a try, you can easily find it on Pinterest. The recipe is not mine and I did not request permission to publish it myself so…sorry but you’ll have to look that one up! Enjoy it though! It was very good!!

Simple Beef Stew

Doinner doesn’t havw to be difficult, with complicated ingredients, and 9000 steps to be delicious. Tonight I made a simple beef stew with dumplibgs and on this chilly drizzly day it was perfection!

Here is what you need:

1lb stew beef

2-3cup potatoes cubed

6 carrots sliced

1 medium onion chopped

1 packet McCormicks beef stew seasoning

2 Tbsp Olive oil

3c. Water

2 Tbsp flour

2c. Bisquick mix

2/3 c milk

Salt and pepper

In a large stock pot heat oil and brown beef stew meat. Season with salt and pepper add seasoning mix, flour, and water. Stir well. Add potatoes, onion, and carrots. Cover and cook on medium low heat for 1 hour.

Mix bisquick mix and milk together spoon on top of stew cover and cook 30minutes until dough puffs up and springs back when touched. Spoon into a bowl and serve hot! Enjoy!!

Spicy Asian Taco

Another twist on a classic! I love tacos, and I love Asian inspired flavors! So why not create a little flavor infusion! These tacos are quick easy, and delicious. They are topped with a fresh made quick pickle of cucumber and radishes for a little tangy sweet flavor! Great for a quick family dinner.

Here’s what you’ll need!

For pickle topping:

3-4 large radishes thinly sliced

2 small cucumbers thinly sliced

2 Tbsp white wine vinegar

salt

pepper

and 1 tsp sugar

Combine all ingredients in a small bowl, coat vegetables well and set aside to “pickle” the veggies. Stir occasionally as you prepare the rest of the meal.

For spicy sour cream:

3 Tbsp sour cream

1/4 tsp red pepper flakes

salt and pepper

Combine all ingredients in a small bowl and set aside.

For Beef filling:

1 Tbsp oil

1lb lean ground beef

2 cups shredded purple cabbage

3 green onions thinly sliced

1 Tbsp garlic powder

1 tsp sugar

2 Tbsp soy sauce

1 Tbsp sesame oil

1/2 tsp red pepper flakes,

1 tsp Siracha sauce

Flour tortillas, and chopped cilantro

In a Large sauce pan over med-high heat add oil, cabbage and green onions, cook 3-4 minutes until tender. Add ground beef, garlic powder, and sugar. Cook until beef is browned and cooked through. Add soy sauce, sesame oil, red pepper flakes, and siracha. Stir well and heat through.

To assemble take a tortilla and top first with the sour cream, add beef mixture and top with quick pickled veggies, and chopped cilantro. Serve immediately! Enjoy!!

Tuscan Sausage Spaghetti

Spaghetti is a pretty regular occurance at our house it’s quick easy and can serve a large group when we need it to! So I prepared a variation on traditional spaghetti with this Tuscan Sausage version that includes red peppers and just a little tuscan spicy heat! Enjoy!

1lb spicy sausage casing removed

1 medium red bell pepper thinly sliced

1 md yellow onion thinly sliced

4 servings spaghetti noodles

2 tsp spicy tuscan seasoning

1 Tbsp chicken boullion

1 tbsp butter

1 can crushed stewed tomatoes

1/4c. Parmasan cheese

2 tsp. Parsley chopped

Salt and pepper to taste

In a large pot boil water seasoned with a little salt, once boiling add pasta and cook 9-10 minutes until soft. Drain pasta reserving 1c. of pasta water

While pasta is cooking, In a large sauce pan add 1Tbsp butter melt, and add onions, red peppers, and a tsp. of spicy tuscan seasoning. Cook until crisp tender 3-4min. Add sausage and cook crumble into pieces as it cooks. Once meat is cooked through add tomatoes, 1 tsp tuscan seasoning. Heat through add 3/4 c pasta water and chicken boullion. Allow to simmer until thickened.

In a large bowl combine pasta, and sauce. Toss to coat add 1/2 of the parsley and half of the parmesan cheese and stir into mixture. Add additional pasta water if too thick. Salt and pepper to taste. Coat noodles well. Plate up and add additional parmesan cheese and parsely as desired!

Rosemary and Maple Glazed Porkchops with Creamy Apple Salad

Adding a little sweetness to your meal is never as easy as it is with pork! I often pare this protein with apples, pears, and now maple flavors! The combination of sweet and savory is amazing!

This meal is a simple to prepare crowd pleaser with a little wow factor because the flavors make it seem like a complicated dish, when in fact it’s easy peasy! So prepare and serve for your family meal or as a dinner party fave this is a diverse dish with lots of flavor!

Here’s what you’ll need:

For couscous

1tsp vutter

3/4 c couscous

1/2 tsp fresh rosemary

3/4c. Water

The whites of two green onions or scallions chopped (save the greens aside chopped)

In a small sauce pan add 1 tsp butter, rosemary, and scallions. Cook until fragrant about one minute. Add couscous and 3/4c of water. Bring to a bowl cover and remove from heat set aside.

For pork chops

2 medium boneless porkchops about 1/2in. Thick

1 tsp butter

2 Tbsp sugar free maple syrup

1 Tbsp bouillon concentrate

1Tbsp white wine vinegar

3/4c.water

1/2 tsp fresh chopped rosemary

Salt and pepper

Pat pork chops dry with a paper towel, and salt and pepper both sides. In a medium sauce pan add butter until melted. Add pork chops, cooking on medium high heat 2-3 minutes eaxh side turning once. Remove to a plate. Turn heat down slightly to medium add maple syrup, boullion concentrate, vinegar, water, and rosemary. Slowly increase heat until mixture is bubbly, reduce over heat until thickened. Add pork chops, turning to coat.

For salad

2c. Mixed Spring greens

1 med. Apple chopped (I used gala)

2 Tbsp Mayonnaise

1 tsp white wine vinegar

Salt and pepper

In a medium bowl combine mayo, salt pepper and vinegar. Add greens and chopped apple toss to coat.

You’re ready to plate! Place couscous on plate and spoon sauce from pork chops over top, top with pork chop and sprinkle scallion greens on top. Serve with apple salad! Enjoy!!

Tasty Party Jello Shots!

It’s almost time for our annual Halloween party and I spent the evening preparing some tasty jello shilot treats for our friends! The flavor conbo’s are out of the world and the perfect party kicker!

Here’s what you need:

Firey Harvest Shots

1c. Apple Cider

1 pkg Orange Jello

3/4c. Fireball Whiskey

Heat the cider and mix in the orange jello take off heat and stir until dissolved. Add Fireball whiskey and mix together. Pour into small co diment containers cover and chill until party day!

Maliboo Blue Raspberry

1 c. Pineapple juice

1 pkg blue raspberry jello

3/4c. Malibu Coconut Rum

Heat pineapple juice and add jello, remove from heat and stir until dissolved add Malibu rum and poor into condiment containers, cover and chill! Enjoy!!

Beef and Cheese Tostada’s

I have been seriously neglecting my blog this year. I apologize to my regular followers who are looking for new content. I have a ton of stuff saved up to share and tonight I’m going to start with a fresh and tasty dinner recipe for your family to enjoy!

Tostada’s remind me of a flat taco. They use the tortilla toasted so that it’s crispy and can act like a plate for all of the yummy toppings. This is a quick and easy to prepare meal that your family will be sure to love. Here’s what you need, Enjoy!

**Preheat oven to 450°F

1lb lean ground beef

1Tbsp southwest seasoning

1 tsp. chili powder

2 Tbsp. beef bouillon

1 small green pepper

1 small yellow onion

1 Roma tomato

2 Tbsp. chopped cilantro

1 Lime

2 Tbsp. sour cream

1 tsp. Siracha hot sauce

8- small flour tortillas

1c. shredded Cheddar Jack cheese

salt, pepper, olive oil, and water

Dice the tomato, chopped cilantro if needed. Thinly slice half of the onion and finely chop the remaining half. Thinly slice the pepper, and quarter the lime. In a small bowl combine the tomato, onion, and cilantro. Squeeze the juice from half of the lime over the top and season with salt and pepper to taste. Set aside.

In a small bowl combine the Siracha hot sauce and sour cream, stir in a small amount of water until the mixture is thin and can be drizzled like a dressing.

In a medium sauce pan add a small amount of olive oil, beef, southwest seasoning, and chili powder. Stir until combined and meat is broken apart. Once cooked through add the thinly sliced onion and green pepper and cook until veggies are tender. Add beef bouillon and a 1/4 c of water stir over medium heat until thickened and set aside.

Prick the tortilla’s with a fork and drizzle with olive oil, place in a single layer on a baking sheet and place in the oven for 3-4 minutes until brown and crispy, remove from the oven, turn the tortilla’s over and place back in the oven to toast the other side.

Once tortilla’s are toasted you can assemble you tostada. Layer tortilla, cheese, beef mixture and then top with homemade salsa and sour cream dressing. If desired you can add another squeeze of lime on top just before serving! Enjoy!!