Old-Fashioned Vegetable Beef Soup

Photo from Insanely Good 
Recipes

Soup is the word this time of year. Cold and blustery equal soup or stews to me. Comfort food. 

This was a standard beef soup. All the components are what you'd expect in a beef vegetable soup. I made some modifications, of course. 

1. No canned veggies for me. I used frozen peas and frozen corn
2. I put in just a splash of Worcestershire sauce. The tomato sauce made it a little too sweet for me.

I'd make this again for sure. I've made a dozen vegetable beef soups. The concept is the same for each one. The ingredients vary slightly.

Old-Fashioned Vegetable Beef Soup

Recipe from Insanely Good Recipes

Serves 6

• 1 tablespoon olive oil
• 1 1/2 pounds beef stew meat, cubed
• 1 large onion
• 2-3 celery ribs, diced
• 3 (14-ounce) cans beef broth
• 1 (14.5-ounce) can tomato sauce
• 1 tablespoon tomato paste
• 2 cups water
• 2-3 large carrots, diced or sliced
• 2 large potatoes, cubed (or baby potatoes, halved)
• 1-2 teaspoons garlic powder, or to taste
• salt and pepper, to taste
• 1 (15-ounce) can green beans, drained
• 1 (15.25-ounce) can whole kernel corn, drained
• 1 (8.5 ounce) can peas, drained

In a large pot over medium heat, brown the beef in the olive oil on all sides. Remove to a plate.

Add the onion and celery to the pot and cook until tender, about 10 minutes.

Add the browned beef back to the pot, along with the beef broth, tomato sauce, tomato paste, and water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for about an hour.

Add the carrots and potatoes and cook for another hour. Then, stir in the garlic powder, salt, and pepper to taste, followed by the green beans, corn, and peas. Cook for another 30-45 minutes, or until the potatoes are tender.

Serve with crusty bread, and enjoy!

Banana Bread Cookies

Here we are again craving banana bread but knowing its not something I should put in my pie hole. 

I saw these on Instagram and thought I'd give them a try. They are DENSE, but really good. 

I made just a couple modifications to keep them low glycemic. 

1. I used sugar free peanut butter (Jiff Creamy to be clear)

2. I used sugar free chocolate chips. (Hershey brand)

Both sugar free options are surprisingly good. 

These cookies scratched the banana bread itch for me. I'm set for a couple of weeks. I froze half of them to have later. 

Banana Bread Cookies

Recipe from The Big Man's World

Makes 12 cookies

• 3 large bananas mashed
• 2 cups rolled oats can sub for rolled or quick oats
• 1/2 cup peanut butter can sub for any nut or seed butter
• 1/2 cup chocolate chips optional

Preheat the oven to 350F and line a large baking tray with baking paper, and set aside.

In a large mixing bowl, combine the bananas, oats, and peanut butter and mix very well. If the batter is too thin, add more oats. Fold through chocolate chips if using them.

Using your hands or a cookie scoop, form into 12 balls and set them on the lined baking tray. Press each ball into a cookie shape and bake for 10-12 minutes, or until slightly firm on the edges, and remove. Allow to cool on the tray completely.

Cuban Picadillo

The great debate. You either like them or you don't. But I'm getting ahead of myself. 

I love Picadillo. I've made it a few times. 

This one. 

This One. Or

This One.

Really they are all similar in the ingredients. The ONE ingredient that people will debate over is raisins. You either like them in savory dishes or you don't. 

I'm not a raisin fan in anything BUT savory dishes. They add a nice, surprising sweetness to each bite.

This was a good one too. I'd make this or any of the others again.

Cuban Picadillo

Recipe from Hola Jalapeno

Serves 4

• 3 T olive oil
• 1 large yellow onion, chopped
• 3 ounces Spanish, dry-cured chorizo, chopped
• 6 cloves garlic, minced
• 1 1/2 pounds ground beef
• 15 ounce can chopped tomatoes
• 1/2 c pimento-stuffed green olives, sliced
• 1/3 c raisins
• 2 T capers
• 1 tsp ground cumin
• 2 bay leaves
• 1/4 c chopped fresh parsley

Heat oil in a large frying pan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and starting to brown, about 10 minutes.

Add chorizo and garlic and cook another 3 minutes. Add tomatoes, olives, raisins, capers, cumin, and bay leaves and bring to a boil.

Reduce heat and simmer, covered until meat is cooked through and flavors have melded, about 15 minutes.

Stir in parsley then taste and season with more salt and pepper as needed. Serve with steamed rice or potatoes.

The BEST-EVER Salad with Strawberries & Manchego Cheese

I needed a salad to go with Sunday dinner. I wanted it to be a light salad, but flavorful. I found this one while trolling around looking for Spanish recipes.

I think the only thing Spanish about this recipe is the Manchego cheese. I  happen to LOVE Manchego cheese. I should remember that. I don't eat it enough. 

I had a bit of a problem with the balsamic glaze I had. I had to dump it and then just use regular balsamic. It turned out fine. 

Oh and I had to swap out the strawberries. I know that's a major ingredient in this recipe, but the strawberries at the store just looked sad. And were super expensive. I chose blueberries instead and, you know, I think I liked it better.

The BEST-EVER Salad with Strawberries & Manchego Cheese

Recipe from Spain On a Fork

Serves 2

FOR THE SALAD:

• 1 head romaine lettuce
• 1 small red onion
• 8 fresh strawberries
• 2 ounces Manchego cheese
• 10 walnuts
• pinch sea salt
• dash black pepper

FOR THE BALSAMIC DRESSING:

• 1 tbsp glazed balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp agave syrup
• 3 tbsp extra virgin olive oil
• pinch sea salt
• dash black pepper

Remove the leaves from a head of romaine lettuce and stack them up, tightly roll the leaves together like a cigar, cut it right down the middle and into 1 inch pieces, add to a strainer and rinse under cold running water, dry the lettuce either with a salad spinner or dishcloth, add the cleaned dry lettuce into a large shallow bowl

Thinly slice 1 small red onion and add over the lettuce, wash & pat dry 8 fresh strawberries and cut into 1/4-inch thick slices, add the slices of strawberry into the salad, season everything with sea salt & black pepper

Add some thin shavings of Manchego cheese over the salad (I used a potato peeler) and crumble 10 walnuts over the salad

To make the dressing, add 1 tbsp balsamic glaze into a bowl, along with 1 tbsp Dijon mustard and 1 tbsp agave syrup, lightly season with sea salt & black pepper, start whisking together and at the same time slowly add in 3 tbsp of extra virgin olive oil, once all the olive oil is incorporated and you end up with a creamy texture the dressing is done

Using a spoon drizzle some of the dressing over the salad and serve at once, enjoy!

Shepherd’s Pie

To be accurate, I made, technically, Cottage Pie. Shepherd's Pie is with lamb. Cottage Pie is with beef. I am not a fan of lamb, so beef it is. 

Photo from My Incredible Recipes

This is one of the simplest meals that serves a ton of people. It's December Sunday Dinner perfect. 

I changed up just a couple of things: 

• I added parmesan to my mashed potatoes. Just a handful - give or take
• I added frozen peas to the meat

Y'all...one of the best meals ever. It's going into the favorites category for sure. Then general consensus was it was a winner recipe. 

Shepherd’s Pie

Recipe from My Incredible Recipes

Serves 8

POTATOES

• 4 large russet potatoes
• 1 stick of salted butter
• 2 tsp of garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ c half & half

MEAT FILLING

• 2 T of oil
• 1 c chopped yellow onion
• 2 lb of ground beef or Lamb if you want traditional
• 1 T minced garlic
• 3 tsp dried parsley
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 &½ tsp salt
• ½ tsp black pepper
• 3 T flour
• 3 T Worcestershire sauce
• 1 T balsamic vinegar
• 1 T tomato ketchup
• 2 T tomato paste
• 1 &½ c beef broth/bullion
• 1 8.75 oz can corn
• 1 14.5 oz can carrots

POTATOES

Peel the potatoes and slice them into smaller pieces. Place potatoes into a large pot and cover with cold water. Bring the water to a boil and reduce it to a simmer.

Depending on the size of your potatoes, simmer them on medium heat for 15-18 min. You want the potatoes to be soft enough that a knife will slice through them easily. Drain the water off the potatoes and return them back to the pot.

Break the potatoes up with a potato masher and add the butter, garlic, salt, black pepper and half & half.

Continue mashing until the potatoes are smooth and creamy.

MEAT FILLING

Preheat the oven to 350

Heat up the oil in a pan. Add the onions and fry until soft. Add meat to the onions and brown.

Once the meat has started to brown sprinkle in the flour. Combine the flour with the meat and stir continuously for 1-2 min. Pour in the beef broth and mix well. It will thicken as it cooks.

Add the remaining ingredients to the pan and cook for 5 min. Stirring occasionally so the meat doesn’t stick to the pan. Pour the mixture into a 9×13 casserole dish.

Spread the potatoes evenly on top.

Place the casserole dish into the oven and bake for 30-40 min.

Soft and Chewy Molasses Cookies

Y'all...I am without words. 

Tomorrow is the Annual Christmas Sunday Dinner cookie exchange and this year I chose Molasses Cookies. I love a good crispy on the outside, chewy on the inside molasses cookie and these hit the mark dead on.

I have never made molasses cookies and have relied on other people making them or **gasp** buying them. No more. These will be on my rotation forever. 

I did make a modification. I used Swerve sugar (low carb) and Swerve Brown Sugar. Swerve's Brown Sugar tends to have a stronger molasses flavor and I think that really added to this cookie. 

It's taking every ounce of my will power to not go grab another to "test". 

Soft and Chewy Molasses Cookies

Recipe from Insanely Good Recipes

Makes 24

2 1/2 cups (300g) all-purpose flour, spooned & leveled

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 cup granulated sugar, divided

1 large egg

1/4 cup unsulphured molasses

1 teaspoon vanilla extract

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well blended.

In a separate large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes). Turn the mixer to low and blend in the egg, molasses, and vanilla extract one by one until well combined.

Add the dry ingredients to the bowl and mix gently by hand until just combined. Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Scoop the chilled cookie dough into 1-1 1/2 tablespoon portions and roll it into balls. Roll each ball in the remaining granulated sugar until fully coated on all sides.

Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Pan-Grilled Steak with Olive Sauce

I'm so very close to my goal of 170 new recipes this year. I really need to hunker down and cook for the next couple of weeks, but I can do that no problem. In fact, I may go over the goal. We'll see.

Tonight I made this steak with olive sauce. You can be sure I did not pan grill the steak. Grilling all the way. 

The Olive Sauce was what made this recipe though. I make olive tapenade all the time, but this recipe was slightly different. The mustard and lemon juice really set this sauce off above all other tapenades. 

Pan-Grilled Steak with Olive Sauce

Recipe from Kalyn's Kitchen

Serves 4

• 4 lean, tender steaks, about 6 oz. each  
• 2 tsp olive oil, to rub steak
• 1 tsp Steak Rub  
• salt and fresh ground pepper to rub steak

OLIVE SAUCE INGREDIENTS

• 1/2 tsp garlic puree (ground garlic, or use finely-minced fresh garlic)
• pinch salt
• 2 tsp Dijon mustard
• 2 1/2 T fresh lemon juice
• one 6 oz. can good-quality pitted black olives (slightly over 1 cup of olives)
• 1/2 c pitted green olives (without pimento preferred)
• 1/4 c pitted Kalamata olives
• 4 T olive oil

Remove steaks from refrigerator and let come to room temperature.

This recipe uses canned black olives, green olives, and Kalamata olives for the olive sauce, but feel free to substitute any olives you prefer.

Put garlic, salt, dijon mustard, lemon juice,olives, and half of olive oil in food processor or mini-chopper.

Pulse until olives are coarsely chopped, then blend at full speed for a few seconds to combine all ingredients.

Remove from processor and put in large glass measuring cup or a bowl, stir in the rest of the olive oil.

Trim fat from the steak (as much as you prefer). I cut two very large New York Steaks in half to make four 6 oz. servings.

Rub steak on both sides with olive oil, salt, pepper, and steak rub.

Put cast iron grill pan on top of stove, turn on burner to medium, and heat pan for a few minutes before putting meat in pan. (If the pan starts to slightly smoke, it’s hot enough!)

Lay steaks at a diagonal and cook until grill marks are showing, about 3 minutes.

Rotate and cook about 3 minutes more on first side, or until you see nice grill marks when you lift up the corner.

Then turn and cook 3-5 minutes more on second side, depending on how done you like it.

I cooked my one-inch thick steaks exactly 10 minutes and they were perfectly medium-rare.

Of course, the steak could also be cooked on any type of outdoor grill.

Remove steak from pan and let rest about 5 minutes, then serve with olive sauce spooned over the top.

Hatch Green Chile Vinaigrette

Book Club night! We have a nice "grid" that schedules what we bring depending on who's hosting. This time it was Janet (and her book was Four Winds from Kristen Hannah...so good). My assignment was to bring a side dish or a salad. 

Janet mentioned she was making Santa Fe Chicken, so I thought I'd bring something to go with that theme. Enter this green chili vinaigrette. 

I sliced up cucs and tomatoes and let them sit in this vinaigrette. It was so good. Nice chili flavor with no heat. 

Hatch Green Chile Vinaigrette

Recipe from Flippindelicious.com

Makes about 1 cup, enough for 4 -6 dinner salads

• 5 tablespoons lime juice (approx 2 limes)
• 2-3 tablespoons honey
• 2-4 tablespoons roasted hatch green chile (more means more heat)
• ¼ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ cup oil (I used a light flavored vegetable oil, but olive oil would be great too)

For the Hatch Green Chile Dressing:

In a blender, pulse the lime juice, 2-3 tablespoons honey (depending on how sweet you like it), 2 tablespoons of hatch green chile, oregano, and cumin until smooth.

While blending on low speed, pour the oil in a steady stream. Continue to blend until smooth and emulsified.

Taste the dressing with a piece of arugula, and add more green chile as desired, pulsing until smooth.

Ciao Bella Balsamic Grilled Chicken

I had high hopes for this recipe. I love balsamic based marinades so I thought this one would be good. The problem, for me anyhow, is too much Italian Seasoning. Way too much. In fact, I'd prefer it be left out all together. 

I marinaded it for only 4 hours today. I forgot to put it together at lunch in time for dinner. I think it was fine. The Italian Seasoning is what ruined it for me. 

Ciao Bella Balsamic Grilled Chicken

Recipe from Just A Pinch

Serves 4

• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1/2 tsp Italian seasoning
• 1 tsp Dijon mustard
• salt and pepper, to taste
• 1 lb chicken breasts, boneless and skinless

Whisk together olive oil, balsamic vinegar, Italian seasoning, and Dijon mustard.

Pour marinade over chicken in a zip top bag. Refrigerate for 4-24 hours.

Grill over direct heat for about 7 minutes per side.

This marinade can easily be doubled or tripled for family size packages of chicken.

Slow Cooker Nacho Soup

Its C-O-L-D outside! Sunny, but cold. Thank goodness I had planned a soup today. And not just any soup, but Slow Cooker Nacho Soup.

This one is being added to this years favorites. It's that good. I cooked mine for 6 hours on low - I prefer low over high for some reason. The house smelled amazing all day and I just kept getting hungrier and hungrier. 

I was so hungry, in fact, I forgot to put any toppings on it. Honestly, it was fine as it was. I did make one small modification and that was I used a canned of Pinto beans instead of black beans. I had the pinto beans in my pantry and I wanted to use them up. And I prefer pinto over black. 

I also just realized reading the recipe again I completely forgot to put in the shredded cheddar cheese. That would have made this THAT much more amazing. Oh well, guess I have to make it again. 

Slow Cooker Nacho Soup

Recipe from Insanely Good Recipes

Serves 6

For the Soup:

• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes with green chilies (like Rotel)
• 1 (15-ounce) can corn, drained
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 jalapeno, sliced (optional) - I definitely added this
• 1 (8-ounce) block cream cheese, softened and cut into cubes
• 2 cups cheddar cheese, shredded
• salt and pepper, to taste

For Toppings (optional but recommended)

• sour cream
• extra shredded cheese
• tortilla chips (for crunch)
• sliced avocado or guacamole
• diced tomatoes
• sliced black olives
• green onions
• fresh cilantro

In a skillet over medium heat, cook the ground beef until browned and fully cooked. Break it up into crumbles as it cooks. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent. (About 3-4 minutes.) Drain any excess fat.

Transfer the cooked meat, onion, and garlic mixture to the slow cooker. Add the black beans, diced tomatoes with green chilies, corn, chicken broth, taco seasoning, cumin, smoked paprika, and jalapeño (if using).

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the cubed cream cheese and shredded cheddar. Mix well until fully melted and incorporated into the soup. Taste and adjust the seasonings with salt and pepper as needed.

Ladle the soup into bowls and top with desired toppings. Serve warm and enjoy the hearty, cheesy, nacho-flavored goodness.

Grilled Steak Kabobs

I needed an easy Friday night dinner and I didn't want it to be turkey leftovers. I have made a thousand and one marinade recipes and each one is about this same as the last. This recipe wasn't that different from the others. 

I did like the extra flavor of the lemon in this marinade. It added a nice freshness to it. I marinaded mine for 5 hours - which is the magic amount of time for me.

Grilled Steak Kabobs

Recipe from I Heart Naptime

Serves 4

Steak kabob marinade

• 1/4 cup extra-virgin olive oil
• 2 Tablespoons light soy sauce , or coconut aminos
• 2 Tablespoons apple cider vinegar
• Juice of 1 lemon , about 2 Tablespoons
• 2 Tablespoons light brown sugar , or honey
• 1 teaspoon minced garlic
• 1 teaspoons kosher salt
• 1/4 teaspoon cracked black pepper
• 2 pounds sirloin steaks , cut into bit sized pieces

Vegetables for kabob

• 2 zucchinis , sliced
• 3 bell peppers (I use orange, red and yellow) , cut into bite sized pieces
• Salt and ground black pepper

Steak kabob marinade:

Place olive oil, soy sauce, vinegar, lemon juice, brown sugar, garlic, salt, and pepper in a large bowl or gallon-sized zip-top bag. Stir or shake until combined. Place meat inside the bag and let sit for at least 30 minutes (up to 5 hours). If you have more time, let it sit longer.

Prepare kabobs

Preheat the grill to medium-high heat and close the lid. Thread meat and vegetables through skewers.

Place the skewers on preheated grill. Turn the skewers until nicely browned on all sides and the meat is no longer pink, about 10 to 15 minutes. Season with salt and pepper before serving, if desired.

Baked Parmesan Broccoli Casserole

Photo from Dinner
Then Dessert

Thanksgiving is always ... ALWAYS about the food for our family. And I've kept that tradition going strong. I follow every recipe that we've made for years to the T. It's the way Thanksgiving is to be for me. 

Except, this year. I love our family's Broccoli Casserole, but it makes SOOO much and I was only feeding 4. I still wanted a vegetable, and I still wanted broccoli. Then I found this recipe. 

It was delicious. Super easy to throw together, which is helpful for Thanksgiving. The leftovers were just ok to me - mostly because I LOVE the broccoli casserole leftovers, warm or cold. 

I'd make this again just for me. It was that easy. 

I chose to not do the Ritz topping. I didn't want to buy an entire box of ritz for just a few crackers. So I swapped out the Ritz crackers with Fried onions! I burned them in the oven, but they were still delicious. 

Baked Parmesan Broccoli Casserole

Recipe from Dinner Then Dessert

Serves 8

6 tablespoons unsalted butter divided

• 1 yellow onion finely chopped
• 1 garlic clove minced
• 1/4 cup flour
• 2 cups whole milk
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon paprika
• 1 cup Parmesan cheese grated
• 4 cups broccoli cut into bite sized florets

Topping:

• 4 tablespoons unsalted butter
• 1 cup ritz crackers crushed
• 1/4 cup grated parmesan

Preheat oven to 400 degrees and spray a 9x13" baking dish with vegetable oil spray.

Add 3 tablespoons butter to a large skillet on medium heat.

Add the onions and cook until just translucent, about 4-5 minutes.

Add in the garlic and cook until just fragrant, about 30 seconds.

Add in remaining butter.

In a separate bowl whisk together flour, milk, egg, salt, black pepper and paprika.

Bring to a simmer until it just begins to thicken, about 2-3 minutes.

Add in Parmesan cheese and broccoli.

Stir to coat, then pour into baking dish.

Topping:

Add butter to a large skillet on medium heat.

When melted add ritz crumbs and parmesan cheese.

Stir to coat well and cook until crispy and just beginning to brown, stirring occasionally until it begins to brown.

Add to the top of the casserole and bake for 30 minutes.

Mushroom Swiss Burger

I love a good burger. The juicier and drippier the better. But every now and then you need a burger that just sits politely on the plate and waits for you to devour it. This is that burger. 

I chose to not eat this with a bun (trying to be lower carb you know) and this burger really holds up without a bun. I like finding burgers that are almost better without the bun. 

The mushroom topping is off the charts delicious. I had more mushrooms than most would put on a burger with a bun, but the point was to replace the bun with better for me stuff. 

Be sure you get a good quality swiss cheese too. I used Tillamook and it was spot on. 

I'd make this again for sure.

Mushroom Swiss Burger

Recipe from Insanely Good Recipes

Serves 4

Mushroom Topping:

• 2 tablespoons butter
• 8 ounces sliced mushrooms (Cremini or Baby Bella)
• 1 small onion, sliced
• 1 clove garlic, minced
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Burger Patties:

• 1 pound ground beef (80/20 blend)
• 1 tablespoon steak seasoning (or mix of salt, pepper, garlic powder)
• 1 teaspoon Worcestershire sauce
• Other:
• 4 slices Swiss cheese
• 4 hamburger buns (brioche or potato buns recommended)
• Optional toppings: lettuce, tomato, mayonnaise, mustard

Photo by Insanely Good
Recipes. Doesn't it look
Yummy?

Prepare the mushroom topping: Melt the butter in a skillet over medium heat. Add the mushrooms and onions. Sauté until tender and lightly browned, about 8-10 minutes. Stir in the garlic and Worcestershire and cook for 1 more minute. Season with salt and pepper to taste. Set aside and keep warm.

Make the burger patties: Add the ground beef, steak seasoning, and Worcestershire sauce to a bowl. Mix until just combined. Form into 4 patties slightly larger than the buns (they will shrink when cooking).

Cook the burgers: Heat a cast iron skillet or grill over medium-high heat. Cook the patties for 3-5 minutes per side. During the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.

Toast the buns: Brush the cut sides of the buns lightly with butter or oil. Toast cut-side down in a skillet or on the grill until lightly browned.

Assemble the burgers: Place the patties on the bottom buns. Top generously with the sautéed mushrooms and onions. Add any other desired toppings. Cover with the top bun.

Serve the mushroom Swiss burgers immediately while hot. Enjoy!

Classic Spaghetti and Meatballs

I'm not one to order spaghetti and meatballs out, and I've not made it but a handful of times. I've been disappointed with most the recipes I've tried. This one did not disappoint. 

I love the smaller meatballs. The texture is better for me for some unexplained reason. These are super flavorful meatballs and I actually got the seasoning right (sometimes I don't salt them enough). 

The tomato sauce I wasn't as big of a fan of. I like my marinara recipe better. I think this one has too much Italian Seasoning for me. And I'm not sure I like the wine in it. 

I ate it and I enjoyed it. I'd make the meatballs again for sure, but would likely use my own marinara recipe. 

Classic Spaghetti and Meatballs

Recipe from Damn Delicious

Serves 8

FOR THE MEATBALLS:

• ½ c freshly grated Parmesan
• ⅓ c Panko
• ⅓ c chopped fresh parsley leaves
• ½ c milk
• 1 large egg
• 1 small shallot, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 pound lean ground beef
• 1 pound ground pork

FOR THE SAUCE:

• 2 T olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• ½ tsp fennel seeds
• ¼ tsp crushed red pepper flakes
• ⅓ c dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can petite diced tomatoes
• 1 tsp sugar
• ½ c chopped fresh basil leaves
• 1 pound spaghetti

Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.

In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.

Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.

Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot.

Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.

Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Serve immediately, topped with meatballs and sauce.

Ground Chicken Lettuce Wraps

THESE have been my favorite lettuce wraps, but there's a new favorite in town.

The sauce for these were over the top delicious! The hoisin makes the sauce. It's a bit sweeter and a bit more savory, but the balance is perfect. 

These will be on the favorite list for this year for sure.

Ground Chicken Lettuce Wraps

Recipe from The Big Man's World

Serves 4

• 1 pound ground chicken
• 1 tablespoon oil
• 8 ounces water chestnuts diced
• 1 small bell pepper diced
• 3 cloves garlic minced
• 1/2 inch ginger chopped
• 1 small onion finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 head romaine 8 large leaves

LETTUCE WRAP SAUCE

• 1/4 cup hoisin sauce
• 1 1/2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 tablespoon sesame oil
• 1/2 teaspoon cornstarch

In a small bowl, whisk together the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, and cornstarch, until combined.

Heat the oil in a non-stick skillet and place over medium heat. Once hot, add the chicken, break it apart, and stir fry for 2-3 minutes until no longer pink.

Push the chicken to one side of the pan, add the chestnuts, bell pepper, garlic and onion and stir fry for several minutes.

Add the sauce and cook everything together for 1-2 minutes, until everything is evenly coated.

Place the filling in the lettuce cups and serve immediately.

Chicken Stew

Photo from Insanely
Good Recipes

I don't know why I've never thought to make a stew with chicken, but man was this awesome. I mean it was like the inside of a chicken pot pie, but bigger pieces. 

This was a solid recipe. I'd make this again for sure. I followed the recipe and didn't make any changes. Weird, I know. 

Chicken Stew

Recipe from Insanely Good Recipes

Serves 6

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup dry white wine (optional)
• 1 lb baby potatoes, halved
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup heavy cream
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped

Season the chicken pieces with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the onions, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute.

Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.

Slowly pour in the chicken broth and wine (if using), stirring constantly to prevent lumps. Add the browned chicken, potatoes, bay leaves, thyme, and rosemary.

Bring to a boil, then reduce heat and simmer, partially covered, for about 30-35 minutes or until chicken is tender and potatoes are cooked through.

Stir in the heavy cream and peas. Simmer for an additional 5 minutes.

Remove the bay leaves, taste, and adjust the seasoning if needed. Stir in the fresh parsley just before serving.

Serve this hearty chicken stew with crusty bread for a complete and satisfying meal. Enjoy!

Slow Cooker Beef and Barley Stew

Photo from Fake Ginger

You know I love a good slow cooker Sunday. I'm always game for a soup, stew, or something else in the slow cooker. Set it and forget it.

I wasn't a huge fan of this recipe. I think I should have browned the beef first. That adds so much flavor that I'm sad I didn't do it. 

The recipe was just ok. I think I like barley in soup better than a stew. I also didn't like using baby carrots. They have a very unique taste to me and it over powered the stew, in my opinion. 

Slow Cooker Beef and Barley Stew

Recipe from Fake Ginger

Serves 6

• 1 ½ pounds chuck steak, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cups baby carrots
• 2 medium potatoes, diced
• 2 cups water
• 2 cups low-sodium beef broth
• 1 (15 ounce) can tomato sauce
• 2 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 2 cups frozen green beans
• 2 cups frozen corn
• ¾ cup medium pearl barley

Place chuck steak, onion, carrots, and potatoes in slow cooker

Add water, broth, tomato sauce, and seasonings

Cover and cook on low for 4 hours

Add green beans, corn, and barley

Cover and cook on low for 2 more hours or until barley and veggies are tender

Beef Stew with Dumplings

Photo from I Am Homesteader

Dumplings. They are either a love or hate I think. The dumplings I grew up eating were more "dry" than wet and always on Hunter's Stew. 

I am not a fan of chicken and dumplings. Those dumplings are more "wet". Are you following what I mean? They are usually covered in a sauce. That's the part I'm not a fan of.

Now dumplings on top of something, like Hunter's stew is an entirely different love for me. this recipe has those types of dumplings. It never crossed my mind to put dumplings on top of stew. What an eye opener and Man was it good. 

Beef Stew with Dumplings

Recipe from I am Homesteader

Serves 8

• 3 T extra-virgin olive oil
• 1 ½ pounds chuck roast, cut into cubes
• ¼ c all-purpose flour
• 2 ribs celery, sliced (about ½ cup)
• 3 large carrots, sliced into rounds (about ½ cup)
• ½ c frozen peas
• 5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)
• 1 large yellow onion, chopped (about 1 cup)
• 1 tsp garlic, minced
• 2 bay leaves
• ½ tsp fresh thyme leaves, chopped
• ¼ c fresh parsley leaves, chopped
• 2 T tomato paste
• 1 tsp kosher salt
• 1 tsp pepper
• 3 c beef broth
• ½ c red wine, we used cabernet

Dumplings

• 1 c sour cream
• ½ c whole milk
• 2 large eggs, room temperature
• 2 tsp fresh thyme leaves, chopped
• 2 cups (250 g) all-purpose flour
• 3 tsp baking powder
• 1 tsp kosher salt
• parsley, for garnish

In a large pot with a lid or Dutch oven over medium heat, add the oil.

Once hot, add the cubes of beef to the pot and brown them on all sides, about 10 minutes.

Sprinkle the flour over the beef cubes and stir to coat.

Add the celery, carrots, peas, potatoes, onions, garlic, bay leaves, thyme leaves, fresh parsley, tomato paste, salt, pepper, beef broth, and red wine to the pot. Stir to combine and bring the mixture to a boil.

Reduce the heat to low and let the stew simmer for about 1-1 ½ hours, or until the beef is tender.

When the stew has finished cooking, remove the bay leaves.

During the last few minutes of cooking the stew, make the dumplings.

Dumplings

In a large mixing bowl, whisk together the sour cream, milk, eggs, and fresh thyme.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the flour mixture to the sour cream mixture, stirring until just combined.

Use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings cook for about 20-25 minutes, or until they are puffed and fully cooked.

Serve the stew hot, garnished with parsley.

Caesar-Marinated Chicken Kabobs

Everyone loves a good Caesar Salad, so I figured I might as well make Caesar chicken for a Caesar salad.

This recipe originally had zucchini to be cooked with the kebabs, but I opted for a salad instead. I'll cook the zucchini later. 

For the dressing, I thought 1 garlic clove wasn't enough and ended up putting in two relatively large cloves. My goodness was the dressing garlicky. I won't be kissing any vampires tonight.

Overall, store bought Caesar dressing, I think, is just fine. This dressing wasn't great, but just ok. 

Caesar-Marinated Chicken Kabobs

Recipe from Skinny Taste

Serves 4

• 2 anchovy fillets, finely chopped
• 1 small garlic clove, minced or grated
• ⅓ c grated Parmigiano Reggiano
• ¼ c fresh lemon juice
• 5 T Greek Yogurt
• 1 T extra-virgin olive oil, plus more if needed for the romaine
• 1 ½ tsp Dijon mustard
• ½ tsp freshly ground black pepper
• 1 ¼ pounds skinless boneless chicken breast or thighs, cut into 1-inch cubes
• 8 long wooden or metal skewers

To make the Caesar marinade

Add the anchovies, garlic and pepper to a large bowl and use your fork to mash into a paste.

Add the cheese, lemon juice, yogurt, 1 Tbsp olive oil, mustard, and pepper and stir to combine.

Reserve half for serving.

Add the diced chicken to the bowl with the remaining dressing and stir to coat.

Set aside to marinate at room temperature for 30 minutes or refrigerate overnight.

For the kabobs:

Trim the ends from the zucchini, halve it lengthwise, and cut it into semicircles between ½- and 1-inch thick.

Thread the chicken onto doubled skewers, for a total of 4 kabobs. Place the kabobs on a large plate or baking sheet and, when they’re assembled, season lightly with salt.

Preheat the grill with medium-high heat and oil the grates. Grill the kabobs for 6 to 8 minutes total, turning every 2 to 3 minutes, until the chicken is cooked through and well browned.

One-Pot Creamy Beef and Shells

I thought this was going to be like a bolognese. And it was in a way. What threw me off was adding paprika. It added a non-Bolognese flavor. Not my favorite.

All in all it was a good recipe. I didn't cook the pasta in the pot because, well, I never think the pasta cooks right. I'm weird I know it. 

One-Pot Creamy Beef and Shells

Recipe from Insanely Good Recipes

Serves 4

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon mustard powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 1/2 cups beef broth
• 1 (15-ounce) can tomato sauce
• 8 ounces medium pasta shells, uncooked
• 1/2 cup heavy cream, room temperature
• 1 cup shredded cheddar cheese
• Fresh parsley, chopped for garnish

In a large skillet, warm the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until no longer pink, about 5-7 minutes. Drain any excess fat (optional).

Add the diced onion and cook until soft, about 3 minutes. Then, stir in the minced garlic, Italian seasoning, paprika, mustard powder, salt, and pepper. Cook until fragrant.

Sprinkle the flour over the beef mixture, stir to combine, and cook for 2 minutes to remove the raw flour taste.

Gradually add the beef broth, followed by the tomato sauce, stirring continuously. Turn the heat to medium-high and bring the liquid to a boil.

Add the pasta, stir well, then add the lid and reduce the heat to medium. Let simmer for 10-12 minutes or until the pasta is tender. Stir every few minutes to keep the pasta from sticking.

When the pasta is cooked, add the heavy cream and stir. Top the dish with the cheese, cover with a lid, and leave to melt for 2-3 minutes.

Stir the cheese into the dish and serve with chopped fresh parsley. Enjoy!

Sabrina’s Steak Medallions

Photo from Dinner
Then Dessert

This recipe looks a little daunting. And it does have a lot of ingredients. I promise you it's worth it though. My goodness was it worth it. 

Pro tip #1: Get everything out and measured for this recipe. It makes it so much easier to have everything out so you won't forget something. 

No big surprise, but I grilled my steak instead of pan frying it. I don't think it made any difference really based on the pan I use. If you use a cast iron it may add some flavor. 

I'd make this again in a heart beat. I highly recommend it. 

Sabrina’s Steak Medallions

Recipe from Dinner Then Dessert

Serves 4

• 2 pounds beef tenderloin , cut into 8-10 2-inch chunks
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 3 tablespoons unsalted butter
• 1 yellow onion ,thinly sliced
• 8 ounces crimini mushrooms

Red Wine Sauce:

• 3 tablespoons unsalted butter
• 2 shallots , minced
• 1 garlic clove , minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 cups beef broth
  

Season the steak medallions with salt and black pepper. Slice the onions and mushrooms into thin pieces with a sharp knife. Heat a cast iron skillet over high heat until hot.

Add the steaks to the hot skillet and cook for 3 minutes until browned on each side. Then, remove the steak from the pan and set it to the side.

Add butter, onions, and mushrooms to the pan. Then reduce heat to medium, stir, and cook for 4-5 minutes until the vegetables are softened.

Remove the vegetables from the pan and set them to the side with the steak.

Add unsalted butter, shallots, and garlic to the same pan and keep it over medium heat. Cook for 2-3 minutes, occasionally stirring until the shallots and garlic are translucent.

Add kosher salt, oregano, black pepper, and tomato paste to the pan and cook for another 30 seconds

Then add the red wine and beef broth. Bring the liquid ingredients to a boil, reduce the heat to medium, and cook at a simmer for 10-12 minutes.

Continue cooking until the red wine sauce is reduced by half.

Turn off the heat and add the onions and mushrooms to the sauce. Add the cooked Steak Medallions and stir to coat them in the sauce. Then, serve with extra sauce spooned over the top. Enjoy with mashed potatoes and other classic side dishes.

Season steaks all over with salt and pepper.

Heat cast iron skill on high heat.

Sear the steaks on each side for 3 minutes until browned.

Remove the steaks medallions, add in butter, onions and mushrooms.

Reduce heat to medium, stir and cook for 4-5 minutes until softened.

Remove vegetables from the pan and set aside with steak.

In a large skillet add unsalted butter, shallots, and garlic on medium heat.

Cook for 2-3 minutes, stirring occasionally, until translucent.

Whisk in salt, oregano, black pepper, and tomato paste and cook for 30 seconds.

Add wine and beef broth, bring to a boil, then reduce the heat to medium. 10-12 minutes until the sauce is reduced by about half.

Turn off heat, add in the onions and mushrooms and steak and stir to coat.

Serve over mashed potatoes.

Hibachi Chicken

Oh man! This recipe was off the charts delicious. It's an excellent recipe if you have leftover rice. And if you're making rice for another recipe, make extra so you can make this recipe. 

I didn't change a single thing in this recipe. I did, however, only use one pan for the chicken, veggies and then rice. I just couldn't see dirtying another pan. I ended up mixing it ALL together in one big fried rice. So good. 

I'll make this again for sure.

Hibachi Chicken

Recipe from Insanely Good Recipes

Serves 4

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons butter, divided
• 2 tablespoons sesame oil, divided
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• Juice of 1/2 lemon
• Salt and pepper to taste

For the Vegetables:

• 1 cup zucchini, sliced into half-moons
• 1 cup mushrooms, sliced
• 1 cup onion, sliced
• 1 cup carrots, julienned
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste

For the Fried Rice:

• 3 cups cooked white rice (preferably day-old)
• 2 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1/4 cup green onions, chopped
• Salt and pepper to taste

Combine all the sauce ingredients in a bowl. Stir well until smooth and set aside. For best results, refrigerate for at least an hour before serving.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of sesame oil. Allow the butter to melt and start to bubble.

Add the chicken pieces to the hot skillet. Season with salt and pepper. Cook, turning occasionally, until the chicken is browned on all sides and cooked through, about 5-8 minutes.

Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the soy sauce, brown sugar, and the remaining butter. Stir to coat the chicken evenly.

Squeeze the juice of half a lemon over the chicken and give it a final stir. Allow the mixture to simmer for about 2-3 minutes until the sauce thickens and coats the chicken.

In a separate skillet or the same wok after cooking the chicken, heat 1 tablespoon of sesame oil over medium-high heat. Add the zucchini, mushrooms, onion, and carrots. Season with salt and pepper. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp. Add 1 tablespoon of soy sauce and stir to coat the vegetables evenly. Cook for another 1-2 minutes.

In the same skillet or wok, push the vegetables to one side and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the vegetables. Add the cooked rice, thawed peas, and carrots to the skillet. Stir well to combine.

Add the soy sauce, sesame oil, and butter. Stir to coat the rice evenly. Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through. Add the minced garlic and chopped green onions. Stir well and cook for an additional 2-3 minutes.

Queso Blanco White Queso Dip

I was on appetizer duty for book club this month. I found my small crock pot in the garage and thought I'd make queso. You need to keep it warm you know 

This was a great recipe. I didn't add the jalapenos because we have on book clubber who's not a fan of heat. It definitely would have been more flavorful. 

I could eat queso all day, and I'd make this one again.

Queso Blanco White Queso Dip

Recipe from Julie Blanner

Serves 8

• ½ pound white American cheese cubed
• ½ c heavy cream
• ¼ c tomato chopped
• ½ fresh jalapeno chopped

On the stovetop in a saucepan over medium-low heat, melt cheese and heavy cream until smooth. Or, place in your mini slow cooker on LOW for 1-2 hours.

Stir in tomato and jalapeno.

HOW TO STORE

Room Temperature – While you can leave this queso blanco out at room temperature for up to two hours, it won’t stay warm, smooth and creamy unless it’s heated in a crockpot or on the stove!

Refrigerator – Store the white queso dip refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave or on the stovetop and add more milk, if needed, to thin the queso blanco dip.

Marry Me Chicken Soup

Photo credit to Insanely
Good Recipes

Another favorite being added to the list for 2024! This soup was fan-freakin-tastic.

What I did:

• I actually measured everything out. I didn't eye ball anything and the seasoning was spot on

What I didn't do:

• I don't care for sundried tomatoes, so I swapped those out for fire roasted diced tomatoes.
• Didn't add the spinach because cooked spinach is icky
• Forgot to add the lemon juice in the end, and I still loved the recipe so unsure it was necessary. 
• Instead of adding the parmesan cheese to the soup, I added it on top of my bowl. 

Bottom line, if you're looking for an easy, creamy soup for the winter, this is the soup for you. 

Marry Me Chicken Soup

Recipe from Insanely Good Recipes

Serves 4

• 4 boneless, skinless chicken thighs (or chicken breasts)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp red pepper flakes (optional for a bit of heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes (drained and chopped)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste
• 1 cup baby spinach
• 1/4 cup fresh parsley, chopped (for garnish)
• Juice of half a lemon

Season the chicken with salt and pepper on both sides. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chicken thighs (or breasts) and sear for about 5 minutes per side until browned. Remove from the pot and set aside.

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the garlic, thyme, oregano, and red pepper flakes. Cook for another minute until fragrant.

Pour in the chicken broth and add the chopped sun-dried tomatoes. Stir well to combine. Return the chicken to the pot, cover, and let it simmer for about 20-25 minutes until the chicken is fully cooked and tender.

Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

Stir in the heavy cream, grated Parmesan cheese, rosemary, and basil. Let it simmer for 5-10 minutes, allowing the flavors to meld. Add the baby spinach and stir until wilted.

Squeeze in the lemon juice for a fresh burst of flavor. Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed.

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread for dipping. Enjoy!

Sabrina's Carne Picada

Carna picada was a staple in the house when I lived with a Mexican family in Guadalajara in 1990. It
was my favorite meal she made. We ate it mostly with rice, then used the rest as leftovers in tacos the following days. I always knew it was picada day because you could smell it from down the street. 

Photo from Dinner
Then Dessert

It's a surprisingly easy recipe to make that results in mouthwatering flavors. The ingredients for this recipe most have in their home. You may have to actually buy the beef, but the rest we all usually have in the pantry. 

I've made carne picada before and claimed it a favorite. The one I made from Hola Jalapeno is still my favorite. 

This recipe was delicious though. My only "complaint" and I say that mildly, is that the chili powder is too strong of a flavor. I love chili powder, but like it to be just a hint and not a main flavor. It didn't stop me from eating this and loving it though. 

Sabrina's Carne Picada

Recipe from Dinner then Dessert

Serves 6

• 3 pounds bottom round roast
• 1/4 cup flour
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 2 teaspoons coarse ground black pepper
• 1 teaspoon cumin
• 29 ounces diced tomatoes
• 4 ounces diced green chilies
• 1 teaspoon sugar

Cut the beef roast into 1/2-inch cubes.

Mix the flour, chili powder, salt, black pepper, and cumin. Toss the meat with the flour and spice mixture.

Add vegetable oil to a large dutch oven on high heat. Add the beef in batches and brown, about 4-5 minutes per batch.

Add tomatoes, green chilis, and sugar to the pot with the beef. Stir to mix, cover and simmer on low heat for 90 minutes.

Serve in tacos, burritos, or over rice in burrito bowls.

Easy Banana Chocolate Chip Muffins

I've been on a bit of a banana kick lately. Once I discovered I could eat bananas while having the big D, they just have to be more green than ripe, I was all in with bananas. Which is weird, because prior to being diagnosed with the Big D I wasn't a banana person. 

The problem with bananas that at a certain point they become too ripe and thus too much sugar in them. So instead of tossing them, I try to make some low carb muffins or something. Still sugar, but in my brain less banana per muffin I guess. 

So this recipe made a good muffin. I swapped chocolate chips out for sugar free chips and sugar alternative. While this recipe still uses flour, I thought swapping out the other sugars will make them at least a little healthier. 

Easy Banana Chocolate Chip Muffins

Recipe from Insanely Good Recipes

Makes 12

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large ripe bananas, mashed
• 3/4 cup granulated sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 tsp vanilla extract
• 3/4 cup chocolate chips

Preheat the oven to 350 degrees Fahrenheit and grease the muffin tins with cooking spray.

Whisk the flour, baking soda, baking powder, and salt in a medium mixing bowl. Then, set it aside.

Mix the mashed bananas, sugar, egg, butter, and vanilla in a separate bowl until just combined. Do not over-mix.

Slowly incorporate the dry ingredients using a spatula until combined. Fold in the chocolate chips.

Pour the batter into a prepared muffin tin until each muffin is 3/4 full.

Bake them in the oven for 25 to 30 minutes, or until a toothpick comes out clean.

Transfer them to a wire rack to cool for at least 10 minutes. Enjoy!

Beef Taquitos

Beef taquitos are not something I eat very much of. I mean, they're just small tacos rolled up and then fried. I'm surprised I haven't eaten them more. 

These are super easy to make and ever so delicious. I baked mine in the oven, but next time I'm doing it in the air fryer.

Beef Taquitos

Recipe from Two Peas and Their Pod

Serves 6

• 1/2 tablespoon avocado oil or olive oil
• 1/4 medium onion, diced
• 1 pound ground beef
• Taco Seasoning use the entire recipe of our homemade taco seasoning*
• 1/4 cup water
• 20 corn tortillas
• 1 1/2 cups shredded Mexican blend cheese or cheddar cheese
• Oil, if you are frying the taquitos
• Toppings: shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole
• beef

In a large skillet, heat the oil over medium high heat. Add the onion and cook until tender, about 3 minutes. Add the ground beef and brown for about 5 minutes, breaking up the meat into small pieces using a wooden spoon. Cook until meat is no longer pink. Drain off any excess grease.

Add the taco seasoning and water; stir to combine. Simmer until thickened, about 3 minutes. Remove from heat and drain off any excess liquid. Set aside.

Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 1 minute, flipping halfway through, or until tortillas are pliable. Remove from the microwave and keep covered while you assemble the taquitos.

Lay out one tortilla at a time on a flat surface. Place a heaping tablespoon of ground beef in the center of the tortillas. Top with about a tablespoon of shredded cheese. Tightly roll up each tortilla tightly. You can use toothpicks to make sure they stay securely rolled up. Continue assembling taquitos.

To bake the taquitos: Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Place the taquitos in a single layer on the pan, seam side down, making sure they are not touching. Spray the tops of the taquitos with cooking oil or brush with avocado oil. Bake for 15-20minutes or until crispy and golden brown.

To fry the taquitos: Pour the oil into the bottom of a deep skillet, about 2-inches deep. Heat over medium-high heat until the oil is shimmering hot, it should be at 350 degrees F. Once hot, add 3 to 4 taquitos, seam side down, and fry until crisp and golden brown, about 3 to 5 minutes. Use tongs to rotate the taquitos during cooking to make sure they get crisp on all sides.

To use the air fryer: Preheat air fryer to 400 degreesF. Place the taquitos in a single layer in the basket, seam side down. You will have to cook in batches. Spray the taquitos with cooking spray, air fry for 5 minutes, flip and spray again, then air fry for 2 more minutes or until crispy. Transfer to a plate and repeat with remaining taquitos.

Transfer to a baking sheet or tray that has been lined with paper towels. Repeat with remaining taquitos, adjusting the temperature of the oil, if necessary.

If you used toothpicks, remove, and serve with desired toppings.

Hoisin Chicken with Cucumber Salad

I like hoisin. I like chicken. And I like all these ingredients. Oddly, I didn't like them together. 

The jalapeno overpowered the rest of the flavors. I'd only add one jalapenos

The cucumber salad on the side was the winner for me in this recipe. I'll be making that again.

Hoisin Chicken with Cucumber Salad

Recipe from Food Network

Serves 4

For the Chicken:

• 3/4 c hoisin sauce
• 3 scallions, coarsely chopped
• 5 cloves garlic
• 1 2 -inch piece fresh ginger, sliced
• 1 jalapeno pepper, stemmed and halved (remove seeds for less heat)
• Zest and juice of 2 limes, plus lime wedges for garnish
• 2 T rice vinegar
• Kosher salt and freshly ground pepper
• 2 pounds skin-on chicken thighs and drumsticks (separate pieces)

For the Salad:

• 1/2 c rice vinegar
• 2 T sugar
• Kosher salt
• 1 seedless cucumber, thinly sliced
• 1/2 red onion, thinly sliced

Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.

Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.

Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.

All-Purpose Pesto Chicken Marinade

BAM! And just like that I have a new favorite chicken marinade. 

I have tried so many chicken marinades in my life, that I rarely expect one to knock my socks off. You can imagine how happy I was that this recipe did exactly that. 

This recipe just bursts with flavor. I've done pesto marinades before but they never had as much punch. I think its the vinegar in this that really makes it. 

Adding to 2024 favorites! You should try it and add it to your regular rotation too.

All-Purpose Pesto Chicken Marinade

Recipe from Thissillygirlskitchen.com

Serves 4

• 6 pieces chicken* (I used a mix of thighs and breast)
• 1/2 c apple cider vinegar
• 4 cloves garlic minced
• 2 T olive oil
• 2 T dijon mustard
• 2 T granulated sugar
• 2 tsp kosher salt
• 10 cracks fresh black pepper
• 2 heaping tablespoons prepared pesto

Place chicken in a gallon sized bag and set aside.

In a medium-sized bowl, whisk together all of the ingredients. Reserve half of the marinade and place in an air-tight container in the fridge. Pour the remaining marinade over the chicken, toss to coat. Place in fridge for 4-6 hours to marinate.

Take chicken out of marinade and grill over medium heat until internal temperature reaches 165 degrees. Baste chicken with reserved marinade every few minutes while cooking.

Lemon Chicken Scallopini

Chicken Scallopini is one of the many favorites that I have in my To Do Over list. My overall favorite is this one that I sorta made up and sorta followed a recipe. 

I didn't do anything different with this recipe. Followed it to the letter. One thing that baffles me all the time is adding half and half at the end. It curdles almost every time. The acid of the lemon causes this. Most recipes have you add it off the heat, but it still doesn't matter. It curdled on me this time, but it did eventually work itself out. Not the prettiest, but meh.

I'm not sure I'd make this recipe again. I was sad I didn't make it with pasta. But as I'm trying to eat less carbs pasta really isn't an option. I know. I know. There's rice on that plate, but I learned a new thing about rice. If you eat leftover rice it becomes a resistant carb.

"Resistant starch is a type of fiber that is naturally present in many types of plant foods, such as whole grains, beans, nuts, seeds, green bananas and plantains. But it can also be increased in other foods that mainly contain regular starch, like rice, pasta and potatoes, after they are cooked and then cooled."

Lemon Chicken Scallopini

Recipe from Thesuburbansoapbox.com

Serves 4

• 2 boneless skinless chicken breasts, sliced in half lengthwise
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp fresh ground pepper
• 1 cup all purpose flour
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 cup finely diced onion
• 2 garlic cloves minced
• 1 tbsp lemon zest
• 1/4 cup dry white wine
• 1 1/2 cups chicken stock
• 2 tbsp lemon juice
• 1 tbsp butter
• 2/3 cup half and half, or heavy cream

Whisk together the flour, garlic powder, onion powder, salt and pepper.

Dredge the chicken in the flour mixture to coat on all sides. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat until shimmering. Add the chicken to the skillet and cook for 4-5 minutes or until golden brown. Flip the chicken over and cook for an additional 3-4 minutes or until golden. Transfer to a plate and keep warm.

Add the remaining oil to the skillet and stir in the onions. Cook the onions for 4-5 minutes or until softened and beginning to caramelize. Stir in the garlic and lemon zest. Cook for an additional minute.

Stir in the wine and deglaze the pan by scraping up the brown bits with a wooden spoon. Continue cooking until the wine reduces by half, approximately 2-3 minutes.

Add the chicken stock, lemon juice and butter. Bring the mixture to a boil and reduce the heat to low.

Stir in the half and half. Return the chicken to the pan and cook for an additional 5-10 minutes or until cooked through.

Serve the chicken with the sauce over pasta or rice, if desired.