Braised Mexican Style Pork Ribs

Folks...we have another favorite for 2024! 

This recipe was amazing. Mind you I had to cut it down quite a bit since the original recipe makes enough for 10 people! 

Aside from cutting it down, I forgot to add the cinnamon and didn't add as much cumin as it asks for (too much cumin tastes like licking the bottom of an ashtray to me). I couldn't find Rotel's Chili Fixin’s tomatoes so just used a can of their tomatoes with green chilis. 

The recipe author suggests shredding the meat and putting it on a roll, or in a tortilla. I ate it as is with no extra thing wrapped around it and it was perfect. 

Braised Mexican Style Pork Ribs

Recipe from Melissa's Southern Style Kitchen 

Serves 10

• 4 lb boneless country style pork ribs
• 2 tablespoon olive oil
• 2 tablespoon brown sugar
• 2 chipotle in adobo sauce minced
• 3 clove garlic minced
• 1 small lime juiced
• 1 tablespoon ground cumin
• 1 tablespoon dark chili powder
• 2 tsp smoked paprika
• 1 1/2 teaspoon garlic salt
• 1 teaspoon Mexican oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground cinnamon
• 1 cup chipotle-honey barbecue sauce or your favorite plus additional for serving
• 1 medium medium sweet onion sliced into wedges
• 1 10 oz can Rotel Chili Fixin’s or chili seasoned tomatoes
• fresh cilantro

Preheat the oven to 300°F. Heat a couple of drizzles of olive oil in the bottom of a Dutch oven or heavy bottomed oven safe skillet.

In a small bowl mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon.

Rub the paste onto the ribs on all sides. Transfer to the Dutch oven and sear the ribs on all sides turning for even browning.

After searing drizzle the ribs with the barbecue sauce and arrange the onion wedges on top. Top with the Rotel tomatoes.

Cover and transfer to the oven braising for 3 hours or until the meat easily pulls apart with a fork. Rest for 15 minutes before serving.

Serve with rice, on toasted baguettes drizzled with additional barbecue sauce topped with slaw, or on warm tortillas with your favorite taco toppings.

Grilled Nashville Hot Chicken

When we were in Nashville we didn't get a chance to try their hot chicken. I was sure it'd be too hot for me but that wasn't why. We just ran out of meals. We had so many places we wanted to try. 

When I saw this recipe I thought it might be a good one to try. In her blog she warns that this recipe is HOT and she is not kidding. I like spicey, but I don't want my mouth to be so on fire that I can't taste anything.

I did NOT use 3 Tablespoons of cayenne. No way. I knew that would be too hot. I used 2tsp maybe a little more and WHOA!!! This was just right. 

The recipe doesn't call for it, but I drizzled it with honey after it came off the grill. That really made the chicken to me. 

Grilled Nashville Hot Chicken

Recipe from Damn Delicious

Serves 4

• 3 T cayenne pepper
• 1 T brown sugar
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ c vegetable oil
• 2 lbs boneless chicken tenders

Whisk together cayenne pepper, brown sugar, chili powder, paprika, garlic powder and oil. Reserve 2 or 3 tablespoons if you want extra hot chicken.

Place chicken in a gallon ziplock bag and pour marinade over chicken. Refrigerate for at least 2 hours to overnight.

Remove chicken from marinade and grill until done, 8 to 10 minutes. Remove chicken from grill and brush with reserved marinade, if desired.

Easy Slow Cooked Smothered Swiss Steak

Photo from Melissa's
Southern Style Kitchen.com

Slow cooker season is almost over. Or so I've been told. Though I'm a rebel and I slow cook all year round. Winter, Spring, Summer or Fall. If it's a season I'm gonna do a slow cooked meal. 

This particular meal is warm and comforting. It was perfect for the drizzly Seattle day. 

The only change I made was I left those demon green bell peppers out. Blech.

Easy Slow Cooked Smothered Swiss Steak

Recipe from Melissa's Southern Style Kitchen

Serves 6

• 1/2 cup all purpose flour
• 4 teaspoon Mediterranean Herb seasoning, divided i.e. McCormick’s
• 1 teaspoon garlic salt plus additional as needed
• 2 lb cubed sirloin steak
• olive oil
• 1 large green bell pepper sliced
• 1 large sweet onion cut into thin wedges
• 1/4 cup Worcestershire sauce
• 2 14.5 oz cans fire roasted tomatoes with garlic
• 1 tablespoon brown sugar
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 3 tablespoon tomato paste if needed to thicken
• 2 tablespoon chopped flat leaf parsley
• 1/3 cup grated Parmesan or shredded Swiss cheese

Seasoned Flour: In a small bowl mix together flour, 1 tsp Mediterranean seasoning and garlic salt. Dust the steaks with seasoned flour on all sides.

Drizzle a large skillet with olive oil. Heat to high browning steaks on both sides for around 1-2 minutes per side. Do not cook through.

Assemble: Arrange green peppers and 1/2 of the onion on the bottom of the slow cooker. Sprinkle with garlic salt and black pepper to your taste.

Arrange the steaks on top. Top with remaining onion. Drizzle with Worcestershire sauce.

Sauce: Deglaze skillet with fire roasted tomatoes, brown sugar, bay leaves, 3 tsp of Mediterranean seasoning, red pepper flakes and 3 Tbsp tomato paste.

Season with garlic salt and black pepper to your taste. Scrape any brown bits off the bottom of the pan. Pour sauce over the steaks in slow cooker.

Cover and cook on low for 6 hours or on high for 3-4 hours.

Remove steaks and use tomato paste to thicken the sauce at the end of cooking, if desired.

Serve over mashed potatoes, rice or egg noodles. garnished with fresh chopped parsley and a sprinkle of grated Parmesan or Swiss cheese.

Slow Cooker Pork Chile Verde

I'm not entirely sure why this recipe leapt off the page to me and yelled TRY ME, but it did and I did. And frankly, I'm sad that I did. 

This was not a good recipe for me. It both had and lacked flavor. I know that sounds weird, but let me try to explain. 

There was flavor there, but it was a vinegar-y flavor. It didn't have that salsa verde flavor I was expecting.

Oddly, that also lent to it not having flavor. I just can't really explain it.

Bottom line, this one was a fail. 

Slow Cooker Pork Chile Verde

Recipe from Lemon Blossom

Serves 8

• 3 – 4 pounds pork butt (or shoulder), cubed
• Salt and ground black pepper to taste
• 1/2 tsp ground cumin
• 1 – 2 T olive oil
• 1 11-ounces canned tomatillos
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 16-ounces jar salsa verde
• 1 10-ounces can green enchilada sauce
• 1 4-ounces can diced green chile (I use mild)
• 1 1/2 tsp dried oregano
• 1 1/2 tsp ground cumin
• 1/4 tsp liquid smoke
• 3 T cornstarch
• 1/4 c water or chicken broth

Season the pork with salt, pepper and 1/2 teaspoon of cumin.

In a large skillet, heat 1 tablespoon of oil over medium – high heat. Working in batches (to not overcrowd the skillet), add the pork to the skillet and cook until golden brown. Add additional oil, if needed. Transfer the seared pork to the slow cooker.

Add the tomatillos to a food processor and blend until smooth. Transfer the tomatillos to the slow cooker.

Add the onions, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the crockpot. Mix to combine.

Cook on low for 6 hours or on high for 4 hours. About an hour before serving, mix 3 tablespoons of cornstarch with 1/4 cup of water or chicken broth. Stir in the cornstarch mixture and cook for an additional hour. Adjust seasoning to taste and serve!

Hamburger Macaroni Skillet

When I was in college and my early 20's I was broke. I mean, who wasn't during those years of their lives. A lot of my meals were raman, mac and cheese and hamburger helper. 

Somewhere in my late 20's early thirties I had a helping of Hamburger Helper and I almost tossed my cookies. It was gross. How could I have eaten that? 

I still have fond memories of it, but not at all interested in eating the boxed version of hamburger helper. 

This will feed a ton too. You could probably stretch this to 10 servings if you are serving sides. I LOVED this recipe. The comfort of it brought me back to my early life but way better than that. 

Super easy recipe. I highly recommend cavatappi as the pasta too. So yummy with all the twirls of it. The sauce really holds on. You should also have all your ingredients measured before you start. It's not that this moves fast, but it's a good practice to get into. 

Hamburger Macaroni Skillet

Recipe from I am Homesteader

Serves 8

• 1 ½ pounds ground beef
• 2 tsp kosher salt
• 1 T paprika
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 tsp fresh ground black pepper
• ¼ tsp crushed red pepper
• 1 c beef broth
• 1 ½ c whole milk
• 2 T cornstarch
• 1 pound cavatappi pasta, cooked al dente to package instructions
• 3 c cheddar cheese, shredded
• 1 T parsley, chopped for garnish

In a large skillet over medium-high heat, add ground beef and cook until it is no longer pink.

To the beef, add salt, paprika, garlic salt, onion powder, black pepper, and red pepper flakes. Stir to fully incorporate all of the seasonings.

To a medium bowl add beef broth, milk, and cornstarch. Whisk together until smooth.

Pour mixture into ground beef, stir to incorporate completely. Bring mixture to a boil, stirring occasionally, until it thickens.

Add in cooked pasta and shredded cheese.

Garnish with freshly chopped parsley.

Creamy Chicken Pesto Pasta

The first time I ever tasted pesto was at TASIS. We had a school chef who made all our meals that was amazing with the pasta sauces. I still dream about his carbonara. His name was Chefy (clever, huh?). He was the typical Italian gangster looking guy to me. Tony Soprano type. Big guy, balding, talked A LOT with his hands. We loved him. I think us kids annoyed the heck out of him, but we loved him all the same. 

He served pesto one day at lunch time shortly after I arrived at the school. I had never had it and really didn't know what it was. One bite and I was hooked. It could have been the special Chefy touch that made it so good, but the creamy, sweet taste of the basil I knew I would never forget. 

I frequently make my own pesto. I make a big vat of it and portion it out into single servings and freeze it. Tonight, sadly, I didn't have any homemade so I improvised and bought bottled pesto. I don't remember the brand I bought, but it was surprisingly flavorful. 

Make this dish. You can't go wrong with cream, pesto and pasta. 

Creamy Chicken Pesto Pasta

Recipe from Love From the Oven

Serves 6

• 7 ounces pesto sauce homemade or jarred
• 1 pound penne pasta or other pasta shape
• 1 c heavy cream
• 3 c warm grilled chicken sliced or roughly chopped
• shredded parmesan for garnish optional
• pine nuts for garnish optional

Bring a large pot of water to a boil.

Cook pasta according to package directions for al dente pasta.

Prior to draining the pasta, save about ½ cup of the cooking water. Drain pasta well.

Toss pesto sauce with cooked pasta. Add heavy cream and toss again. Add pasta water, a little at a time, to thin the sauce if needed.

Add the chicken and toss to coat. Top with extra parmesan cheese and pine nuts.

Panda Express Shanghai Angus Steak

I am not a regular at Panda Express, but when I do go I get their Shanghai Angus steak. It's delicious.

Photo from Baking with Love

When I saw this recipe I thought "Sweet, I can make my own."

Well, I'm not sure if this person has had Shanghai Angus steak at Panda Express, but this did not really taste like it. Now it could be that I could find kecap manis so I substituted 1/2 tsp sugar to each tablespoon of kecap manis. I don't think it worked. This recipe was very vinegary and not at all what I was expecting.

It also didn't help that I didn't really read the recipe correctly and missed the separating the soy sauce up in two portions. I may make this again if I can find the right ingredients.

Panda Express Shanghai Angus Steak

Recipe from Baking with Love

Serves 4

• 12 oz Angus sirloin steak (cut into 1" strips)
• 1 tablespoon cornstarch
• 4 tablespoon soy sauce (divided - 1 tablespoon portion & 3 tablespoon portion)
• 2 tablespoon sesame seed oil
• ½ tablespoon garlic (minced)
• 1 small white onion (sliced & cut into 1" pieces)
• 12 oz asparagus (1 bunch, cut into 1" pieces)
• 1 ½ cups white mushrooms (sliced)
• ½ cup Chinese Rice Wine (or cooking sherry)
• 1 tablespoon kecap manis (sweet soy sauce)
• 2 tablespoon Worcestershire sauce
• ½ teaspoon black pepper

In a small bowl, combine the cornstarch and the 1 tablespoon portion of soy sauce. Add the steak slices and coat well. Set aside and marinate in the cornstarch mixture for at least an hour.

Combine your sauce: in a small bowl add the remaining portion of soy sauce with the kecap manis and Worcestershire sauce. Set aside.

Heat a large skillet or wok over high heat. Add the sesame seed oil and wait for it to start smoking slightly. Add the garlic and onion, stir fry for 1-2 minutes until the onion begins to get translucent.

Add the mushrooms and cook for an additional 1-2 minutes. Add the marinated steak and cook until no longer pink (about 4-5 minutes). Add the asparagus, then Chinese Rice Wine or cooking sherry, and stir fry for about 1 minute before adding the sauce (combined soy sauce, kecap manis, and Worcestershire) and black pepper.

Cook for 3-4 minutes (covered if you want your Shanghai Angus Steak to be nice and saucy) or until the asparagus has reached your desired level of tenderness and the sauce has thickened. Remove from heat and serve immediately.

Cajun Chicken Pasta

Photo from I Am
Homesteader

I've made a couple of different versions of "cajun chicken pasta" and each one has their own flavor
profile while having the same flavor profile. I know. It's weird. 

This was yummy. I've never cooked with ziti pasta before and think I may have a new favorite pasta shape.

I added some andouille sausage because I had some in the freezer and I really think it adds to the "Cajun-ness" of this recipe.

Cajun Chicken Pasta

Recipe from I Am Homesteader

Serves 4

Noodles

• 8 ounces ziti noodles
• 1 tsp kosher salt
• 1 T olive oil

Chicken

• 1 pound boneless skinless chicken breasts
• 1 tsp Cajun seasoning
• ½ tsp kosher salt
• ¼ tsp fresh ground black pepper
• 2 teaspoons olive oil

Sauce

• 2 T unsalted butter
• 1 small yellow onion, diced
• 4 tsp garlic, minced
• 1½ c heavy cream
• ½ cup parmesan cheese, grated (plus more for garnish)
• 2 T Cajun seasoning
• salt and pepper, to taste
• fresh parsley, chopped for garnish

In a large pot filled with water, add salt. Bring to a boil over medium-high heat.

Add noodles and cook al dente, according to package directions.

Reserve 1 cup of pasta water; drain the rest.

Pound the chicken breasts so that they are even in thickness. Season on all sides with Cajun seasoning, salt, and pepper.

To a large skillet over medium heat, add oil, and heat until oil is sizzling.

When the oil is hot, add chicken and cook 5-6 minutes on each side, or until no longer pink and fully cooked. (Chicken is fully cooked when the internal temperature reaches 165°F.)

Remove chicken from the skillet and transfer to a cutting board. Slice the chicken breasts into thin strips. Tent to keep warm as you make the sauce.

To the same skillet over medium heat, add butter. Once the butter has melted, add onions and cook until softened (8-10 minutes).

Add garlic and cook for 1 minute.

Add heavy cream, ½ cup pasta water, parmesan cheese, and Cajun seasoning. Stir to combine. (At this point, taste the sauce for flavor. Add more Cajun seasoning if needed.)

Reduce heat to low and add cooked noodles to the skillet. (If you want a thinner sauce, add more reserved pasta water until desired consistency is reached.)

Add chicken. Toss to combine.

Serve immediately. Salt and pepper to taste.

Creamy French Onion Beef and Noodles

Beef Stroganoff is on the top of my list of comfort foods. It's an easy recipe and one that I have mastered. Still, I like to try other versions of it just to see if I can improve on mine. 

This recipe is a small upgrade to beef stroganoff. The French Onion Soup really makes this recipe. That little addition makes a big difference.

It's a hearty, one pot meal that I am sure you'll enjoy. 

I made ZERO changes to this recipe. Oh wait, that's not true. I had a half of an onion from another meal so I sliced that up and tossed it in when I was cooking the beef.

Creamy French Onion Beef and Noodles

Recipe from The Salty Marshmallow

Serves 4

• 2 T Olive Oil
• 1 Pound Beef Stew Meat
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• Salt & Pepper, To Taste
• 1 10.5 Ounce Can French Onion Soup
• 3 c Beef Broth
• 12 Ounces Egg Noodles
• ½ c Sour Cream
• ¼ c Parmesan Cheese
• 1 c French Fried Onions

Heat the olive oil in a large pot over medium high heat.

Add the beef and season with the onion powder, garlic powder, salt, and pepper.

Cook for 3-5 minutes until beef is seared on all sides.

Add French onion soup an beef broth to the pot and bring to a simmer.

Simmer the beef on low for 10 minutes, then add the egg noodles and simmer for 10 more minutes, stirring occasionally until the noodles are tender.

Remove the pan from the heat. Stir in the sour cream and parmesan cheese. Sprinkle with french onions as desired.

Taco Soup

Well the sun is out here in Seattle. It's supposed to be 70F by Saturday. Looks like soup season might be winding down. 

This soup... oh my goodness...I am not even sure what to say about it other than it was FAN-FREAKIN-DELICIOUS!! It's definitely going into the favorites category for this year. 

It's a simple soup, but it packs a lot of flavor and textures. It's definitely hearty.  And the best part I had almost everything in the pantry to make this soup. I didn't have diced tomatoes with green chilies. BUT I had diced tomatoes and a can of green chilis. Close enough. 

I didn't change anything in this recipe (well except the diced tomatoes) significantly. I added a hit of hot sauce and a bit more chili powder. I served it along side warmed up flour tortillas - great for dipping in the broth.

Taco Soup

Recipe from The Clean Couple

Serves 4

• 1 teaspoon olive oil
• 1 lb ground beef
• 1 cup onion chopped (1 medium onion)
• ½ tablespoon garlic minced (about 4 cloves)
• 1 14 oz can diced tomatoes with green chiles
• 1 quart beef broth low or no salt
• 1 teaspoon paprika
• ½ teaspoon pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 can black beans drained & rinsed
• 1 can pinto beans drained & rinsed
• 1 cup frozen corn thawed

In a soup pot, heat olive oil. Brown beef, onions and garlic for 10-12 minutes until cooked.

Add in tomatoes, broth, spices, beans and corn.

Stir together. Bring to a boil, then reduce to a simmer for 30 minutes to an hour.

The original website with this recipe has instructions for Instant Pot and Crock Pot.

Slow Cooker Corned Beef and Cabbage Stew

Last night was Sunday dinner and the theme was Irish. Only because next Sunday is St. Patty's day and

it was an excuse to eat soda bread. 

We had all the Irish favorites: Guinness, soda bread, colcannon, and more Guinness.

This was a good recipe. The crock pot was F-U-L-L. I cooked it for 8 hours and the corned beef wasn't as tender as I was hoping, but it was still good. I also didn't like the pickling spice. I knew I wasn't going to but was following the recipe anyhow. 

If I made this again, I wouldn't put in the veggies until half way. The cabbage was way to slimy. 

Slow Cooker Corned Beef and Cabbage Stew

Recipe from The Recipe Critic

Serves 6

• 2 pounds corned beef cut into bite sized pieces
• 4 large potatoes cut into large pieces
• 2 stalks celery chopped
• 1 white onion chopped
• 1 bag baby carrots 16 oz
• 1/2 head cabbage cut into small wedges
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons McCormick® Pickling Spice
• 1 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon cornstarch optional
• Chopped Parsley and additional salt and pepper for garnish

Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.

In a medium sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.

Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.

Add salt and pepper to taste and garnish with chopped parsley.

Beef and Cheddar Cheeseball

This month for book club, I was on the hook to bring an appetizer. I like to try something different instead of buying a premade at the store. And I like to mix it up. I don't like brining the same thing every time. 

Dried beef is a funny thing to me. I remember my grandma making chip beef gravy that we'd put over toast. Some folks call that S.O. S. I've only ever used it in dips and wondered if this would be a good thing to have in my preparedness kit. 

This was a delicious appetizer. DO NOT salt this immediately. That chip beef has a ton of salt in it. I didn't salt it at all and yet it turned out a little salty. 

What did I change: 

1. I didn't make a ball. I know. GASP. I put it in a dish and called it good. 

2. Because I didn't put it in a ball, I didn't use the pecans.

Beef and Cheddar Cheeseball

Recipe from Melissa's Southern Style Kitchen

Serves 12

• 1 1/2 cups pecans toasted & chopped
• 2 8 oz softened cream cheese
• 1 1/2 Tbsp mayonnaise
• 1 tsp lemon juice
• 1 Tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 2.25 oz jar dried beef i.e. Armour
• 4 chopped green onions
• 1 cup shredded sharp cheddar cheese

Preheat the oven to 350°F. Toast the pecan pieces for 6-8 minutes. Set aside to cool.

In a medium mixing bowl, cream together, the softened cream cheese, mayonnaise, lemon juice, Worcestershire sauce, garlic powder and salt until light and fluffy.

Chop the dried beef and finely chop the green onions. Add to the cheese mixture then whip it in just until blended, to avoid pureeing the onion.

Mix in the shredded cheddar cheese by hand using a large spoon or spatula.

Shape into a ball. Wrap the cheese ball in plastic wrap and refrigerate for 2 hours or until firm.

Roll the chilled cheese ball in the toasted chopped pecans and serve with assorted crackers, veggies or pita chips.

Apple and Goat Cheese Salad with White Balsamic-Herb Dressing

Photo from Chef de Home

We had book club this week. My potluck item was an appetizer but Sherrie wasn't going to make it so I picked up her salad potluck item. 

I like a salad with a lot of viddles in it. I need more than just lettuce and tomato. This particular salad has enough viddles and enough flavor to make it a keeper. 

What did I change: 

1. I used spinach for a couple of reasons. First, I'm not a fan of a spring mix. It feels like I'm eating weeds. And second, I had the spinach in the fridge. 

Side note: I buy my spinach in a box (or a bag) as do most of us. You still need to wash it. You know that right? I washed this spinach and I was floored at the dirt and a couple of bugs I found in it. It was an organic box, but that's a little too organic for me. 

Apple and Goat Cheese Salad with White Balsamic-Herb Dressing

Recipe from Chef de Home

Serves 2

White Balsamic Dressing

• 2 T Balsamic Vinegar (white balsamic)
• 2 T Olive Oil
• 1 tsp Parsley (dried flakes)
• 1/2 tsp Oregano
• 1/4 tsp Salt
• Black Pepper (per taste)

Apple and Goat Cheese Salad

• 1 Apple (green, granny smith, sliced to thin wedges)
• 1/4 c Goat Cheese (chevre brand preferred, crumbled)
• 1/4 c Cranberries (dried cranberries)
• 3 c Spring Greens Mix
• 1/4 c Almonds (sliced, dry toasted, instructions below)

Dressing - Add all dressing ingredients in a wide salad bowl except olive oil. Whisking continuously, add olive oil to make a thick emulsion. Set Aside.

Brown almonds in a small pan.

Arrange the salad and dress.

Slow Cooker Pasta E Fagioli

Photo from Taste of Home

I really should have my Slow Cooker ID card revoked. This is recipe #2 this week that literally says "slow cooker" in the title and yet I did not get it together in time for the said slow cooking. 

No matter. I've had this soup in the big Dutch oven for an hour and it'll be fine. As soon as my cheddar bay biscuits are done, dinner's served. 

What I added:

1. I added a tablespoon of tomato paste. I wanted a deeper tomato flavor. 

2. I used vegetable broth because for some dumb reason I'm out of chicken broth. Me thinks it's time for a pantry inventory again. 

3. I didn't put in the pasta. I don't like how pasta soaks up all the liquid when you keep the remaining for the leftover. I know I can cook pasta separately and put it in when serving, but considering I'm having biscuits with it, I thought I could go without.

Slow Cooker Pasta E Fagioli

Recipe from Taste of Home

Serves 8 (if you have something else with it like a salad) ( and don't want leftovers)

• 1 pound ground beef
• 1 medium onion, chopped
• 1 carton (32 ounces) chicken broth
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) canneloni beans, rinsed and drained
• 2 medium carrots, chopped
• 1-1/2 c finely chopped cabbage
• 1 celery rib, chopped
• 2 T minced fresh basil or 2 teaspoons dried basil
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 c ditalini or other small pasta
• Grated Parmesan cheese, optional

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.

Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours.

Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Mama's Banana Bread

I started buying bananas to have a couple of times a week to help with leg cramps. Turns out all I'm using them for is making banana type bread. I gotta stop buying bananas and thinking I'm going to eat them. They really don't last long and before I know it, they're too brown for my taste. My dad would have loved them. He'd let his bananas almost be rotten before he'd eat them.

I normally use my sister-in-laws banana bread recipe (I'm actually surprised it's not on this blog), but figured why not try something new.

This is actually the second batch of banana bread. The first batch I had to toss because I completely forgot the sugar. And it was gross. Tasted like flour and bananas. 

This one is YUMMY. I would prefer butter in my bread instead of oil, but overall this was a good bread. I'd make it again. 

Mama's Banana Bread

Recipe from South Your Mouth

Serves 10

3-4 bananas (preferably overripe)

1/2 c vegetable oil

2 eggs

1 tsp vanilla extract

1 c sugar

2 c all-purpose flour

1 T baking soda

1 c chopped pecans or walnuts (optional)

Peel and slice bananas then add to a medium-sized mixing bowl. Using an electric mixer on low, beat bananas until creamy and only small chunks remain. Add oil, eggs, vanilla extract and sugar then continue beating on low until well combined. Add flour and baking soda and continue beating on low until just combined.

Grease and flour a standard-size loaf pan. Pour batter into prepared pan then bake at 350 degrees for one hour or until toothpick inserted in the middle comes out clean.

Cool banana bread in pan for 20 minutes then turn out and serve. Store at room temperature in an airtight container.

Crock Pot Steak Bites

I started walking with a friend the last couple of days. And while it's only for 30 minutes, I feel like my appetite has increased. Or I'm just always hungry. 

I love any beef/gravy combo usually. I've made some steak bite recipes that use brown gravy packet and I am not a fan of that flavoring. So when I found this recipe and calls for Au Jous instead of brown gravy I thought it would be a winner. 

And it was. 

I didn't get the meat thawed in time to put this in the crock pot. So I followed all the instructions, and I put it in a pot and let it simmer for 3 hours. Turned out fine. 

I did add a dash of Worcestershire sauce to round out the flavor a little. 

Pro tip: DO NOT salt anything until you let this cook a bit. The packet of au jus has a ton of salt. I added zero salt to this recipe and it was seasoned perfectly. I did, however, add a bit more pepper than the recipe. 

Crock Pot Steak Bites

Recipe from My Incredible Recipes

Serves 8

• 3 pounds sirloin steak cut into bite-sized pieces
• 2 tsp kosher salt
• 1 tsp black pepper
• 2 T vegetable oil
• 1 small sweet onion thinly sliced
• 3 cloves garlic thinly sliced
• 1 c unsalted beef stock
• 1 ounce packet au jus gravy mix
• 4 T unsalted butter thinly sliced
• fresh chopped parsley for garnish optional

Place the steak into a large bowl with the salt and pepper and toss to combine.

Get a large skillet hot over medium-high heat and add half of the oil. Sear off the steak pieces in batches and place them into an 8-quart slow cooker. Add more oil to the pan if needed.

Once all the steak is seared, add the onion and garlic to the slow cooker, toss with the steak bites.

Pour in the beef stock. Sprinkle the au jus packet over the top. Lay slices of the butter over the top.

Cover the slow cooker and cook on high for 3-4 hours or low 6-8 hours. Stir every 30 minutes or so if you can. Serve with a garnish of fresh parsley if using.