I have always loved cabbage. I’m lucky because even though this vegetable has a odor when it is boiled my little ladies have always ate it without fuss. My favorite way to eat cabbage is steamed, with a can of corn beef scattered throughout the cabbage. I decided how easy would this casserole be to cook it on my stovetop, instead of heating up my oven. I think of comfort foods when I make this. The beef, cabbage, white rice, tomatoes and mozzarella cheese sure fit my definition of comfort foods. I took several recipes in consideration when I came up with my Stovetop Unstuffed Cabbage Casserole. I kept on thinking, about my Stuffed Bell Pepper recipe. How could I make the cabbage the star? Like the bell pepper is in my Stuffed Bell Pepper recipe. I realized that I need to add more liquid to cook the cabbage. After several trials and errors this was the way it came out best.
Simple ingredients that taste amazing. I use my rice cooker to prepare my rice while I chop the cabbage, onion and garlic.
I have a husband who loves beef. He could literally eat steak everyday of his life, if I would let him. I try and find other ways for him to eat his beef and please us both. This girl right here can only eat so many steaks. This must be a common issue because I have several friends just like me in this reguards.
This vanilla bean buttercream frosting is one of my all time favorite recipes. This is a quick and simple recipe that is bursting with specks of vanilla beans. I use vanilla bean paste but you can certainly use a vanilla bean, split it and scrape out the insides or a good quality vanilla extract. You will loose the specks of vanilla beans if you use the extract but still have a great tasting icing. I have a weakness for buttercream. My favorite happens to be this one. I use to make a trip to our local cupcake bakery once a week. I figured out pretty quickly how to recreate this at home. This recipe is spoon licking good. I’m the first to admit I need to practice piping my icing. I’m, by no means a baker, yet. I feel most comfortable being a cook. So don’t judge me to harsh on the appearance of my cupcakes, please!
I’m still working on the perfect cake recipe to go along with it. I use a cake box mix. Follow the instructions on the back of the box. I haven’t given up on making a cake from scratch. I just had to share my love of this recipe. The star of any cupcake in my opinion is the frosting.
Vanilla Bean Buttercream Frosting With Your Favorite Box Cake Mix Cupcakes
- 1 Package of your favorite cake mix. Plus the ingredients to prepare the cake mix per box instructions.
Vanilla Bean Buttercream Frosting
- 2 Sticks Unsalted Butter, Softened
- 3 1/2 Cups Sifted Powder Sugar
- 1 Teaspoon Vanilla Bean Paste
- 1-2 Tablespoons Heavy Whipping Cream
- 1. Preheat the oven to 350* prepare the muffin pan with 12 cupcake liners.
- 2. Prepare the cake mix as you are instructed on the back of the package.
- 3. Fill each prepared cupcake liner 3/4 full.
- 4. Bake the cupcakes per box instructions.
- 5. Cool completely before you frost with the vanilla bean buttercream frosting.
Vanilla Bean Buttercream Frosting
- 1. Sift the powder sugar.
- 2. Using a mixer add both sticks of butter. Whip the butter. Turn the mixer off to add 1 cup of powder sugar at a time. Mixing well after each addition. Now that all the powder sugar has been well incorporated add the vanilla bean paste and the heavy whipping cream, 1 Tablespoon of heavy whipping cream at a time.
- 3. Frost the completely cooled cupcakes.
When my husband is home we have big saturday and sunday breakfasts. We go back in forth between pancakes and waffles but french toast usually happens each weekend. I use to make this recipe with texas toast or day old french bread. That was until I started shopping at a store that carried brioche bread. That stuff is so good. It also stays fresh for a longer period of time. This french toast is very indulgent. It does use a lot of heavy cream, it makes the toast so indulgent. I like to have the rich creamy tasting bread if I’m going to splurge on butter and syrup, why not go all the way.
You have to be patient when you are cooking the toast. It’s very important that you do not go above medium. You will be tempted but trust me a couple extra minutes will make all the world of difference. I love using my indoor cast iron grill pan for this recipe. The sizzle you get from coating the pan with butter before you add the bread just gets you even more excited to taste this delicious french toast.
My recipe is the basic recipe. You can get creative with different spices, cinnamon, nutmeg, almond extract or butter extract. I add can pumpkin in the fall. I’ll go into my love of pumpkin when the colder weather comes. I have seen coffee creamers take the place of the whole milk on many recipes. Even flavor butters are wonderful on this toast. There are so many different ways to make this recipe your own.
- Brioche Bread 8 Slices
- 5 Eggs
- 1 Cup Heavy Cream
- 1/2 Cup Whole Milk
- 2 Teaspoons Vanilla Extract
- Pinch Of Salt
- Butter (for frying)
- Warm Maple Syrup
- Powder Sugar
- 1. Preheat oven to 250*. Place a wire rack on a baking sheet, set aside.
- 2. Whisk together eggs, heavy cream, whole milk, vanilla extract and a pinch of salt, set aside.
- 3. Preheat at medium heat a grill pan or a skillet.
- 4. Dip 1 slice of bread in the egg mixture.
- 5. Take the butter and coat the heated grill pan. Only coat one section at a time. Place the dipped bread on the heated butter section of your pan. Repeat this process until you have placed all your slices you can on the grill pan or skillet.
- 6. Allow the bread to cook on both sides until golden brown. Keep the heat at medium, be careful not to burn the bread.
- 7. Once the bread has cooked place on the wire rack and place in the preheated oven. Repeat this process until you have cooked all your slices of bread.
- 8. Serve with you desired toppings. Warm maple syrup, butter or powder sugar.
This flavorful BBQ sauce is so tangy and easy to make. My husband is extremely picky when it comes to bbq sauce. He literally only likes this sauce and one other brand of sauce. I decided one day that I would try and make a sauce that he liked. It took a few times for me to get it where my husband thought it was really good. My husband eats bbq sauce like its ketchup, so when he says he loved this recipe I knew I had a winner. These are simple ingredients that I have in my pantry at any given time. I use chicken base bullion but you can certainly use a chicken bouillon cube.
Tangy BBQ Sauce
- Olive Oil
- 1/2 Cup Onion (Minced)
- 3 Garlic Cloves (Minced)
- 1/2 Cup Water
- 2 Cups Ketchup
- 1/2 Cup Brown Sugar
- 1 Teaspoon Chicken Base Boullion or 1 Boullion Cube
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Worcestershire Sauce
- 1/2 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/4 Teaspoon Red Pepper Flakes
- 1 Teaspoon Oregano
- 1. Heat in a medium sauce pan olive oil. Add onions and sauté for 3 minutes, stirring. Add in garlic and cook stirring for 30 seconds.
- 2. Add all of the other ingredients. Simmer on medium low covered, stirring often for 30 minutes.
- 3. Store in air tight container in the refrigerator.
These chocolate chip oatmeal pecan cookies are so easy and delicious to make. I got creative because I changed up the recipe to match things I already had in my pantry. The pecans gave these cookies just the right amount of crunch. If you have a picky eater like I do just half the batch of cookies and leave out the nuts. I cooked my cookies just 10 minutes. They turned out just perfect. I like warm cookies so after you take them out of the oven wait just 5 minutes and serve warm. I even tried nuking the cookies in the microwave for the right out of the oven fresh baked cookies taste the results were amazing.
Now I didn’t feel to bad eating more than one cookie because after all they do have oatmeal in them. I love the flavor that the pulsed oatmeal give these cookies. You can tell that the oatmeal is in them but when you look the these cookies you’re a little confused. It’s a great way to trick picky eaters into trying oatmeal. My picky eater couldn’t tell. Well, she does read my blog so now she knows, oops!
I happen to be shopping for grill accessories when I came across this nifty find. This is a new find for me but I’m sure not to some. I leave the grill up to my husband. Where I found this was in the section with BBQ accessories at my local retail store.
This neat stainless steel chicken leg rack that holds 12 chicken legs. It cooks evenly and easily. It caught my attention so I decided to turn it over and take a closer look. It would work right in the oven as well as on the grill. I was a little excited, I love new kitchen gadgets. I happen to follow my own directions and I must say my chicken came out great. I placed aluminum foil on a cookie sheet. I then placed the rack on top of the cookie sheet.
Season the chicken then base with olive oil. Place in the oven for the time listed below. At the half way mark you rebase with olive oil. However they recommend you placing a shallow baking dish of 1/4 cup of water then place the cooking rack in that. I cooked my chicken following the directions below. My chicken came out so tender and juicy with the skin crispy.
I’m excited to share my new recipe with you. This pork loin is so moist and delicious. You could easily entertain with this recipe. Pork Loin is such an affordable cut of meat. I have not used other cuts of pork for this recipe. I’m sure other cuts would be just as delicious, just adjust cooking times. I’m a little picky when it comes to certain cuts of meats as you will read below.
I love when I can please my family and not heat up my kitchen. Don’t get me wrong I love cooking, after all that is what I decided to blog about. Those meals that you can set it and forget it happens to top my all time favorite meals. Pork on the other hand I have a love hate relationship with it. I’m extremely picky as to which pork I will eat. Pork chops, ribs, sausage aren’t really high on my list of foods I like. I still cook these different cuts for my family but most times I will pass on eating them. I have no doubt the reason my dislike pork chops has to do with many request for my fried pork chop recipe. Everytime I would take my daughters to the grocery store, and they saw pork chops they would ask me to buy them. Don’t think I could sneak in ranch baked pork chops either they would pull a me. I don’t like pork chops like that. The apple didn’t fall far from the tree.
These few simple ingredients makes the most tender juicy pork loin.
If using kitchen string, tie the pork loin now. Rub both sides of your meat with the mixture.
I originally heard of salsa chicken from my Weight Watchers leader. She passed out a version that consisted of a jar of salsa with boneless skinless chicken breast. My first impression of this after I made it, was this recipe needs a little jazzing up.
Then came the recipes that used black beans, salsa and chicken. I still couldn’t get over why all the hype for this recipe. So I decided to try it with pineapple salsa that my husband is addicted to. Yes, I was getting somewhere I could finally see the light. My family loves gravy or saucy stuff. This original recipe with just one jar of salsa doesn’t make it saucy. I did try just adding a extra jar of salsa, but that wasn’t what I was looking for. That’s when I decided to just play around with similar ingredients. That seemed to satisfy my families taste buds.
That’s how I came up with the diced tomatoes and green chilies. I made my new version without the spices or brown sugar it was still just not quite what I would say my family enjoyed. It was good but pretty bland tasting. After I played around by adding the oregano, (this happens to be my favorite herb) and cumin I tasted it and it needed that sweet kick that the original version had from the pineapple salsa. I decided to use some brown sugar. That happen to be the missing ingredient that took it over the top. I stopped there no need to play around with this recipe any longer. I had a winner!
Using a medium mixing bowl combine dice tomatoes, green chilies, pineapple salsa, cumin, oregano, and brown sugar.
This casserole has to be the most tweaked recipe that I have seen over the years. My version started out plain it just was missing some spice. I add this and that over the years until I finally came across a version that was flavorful and that my entire family loved. I’ve heard this recipe called many of things over the years, Funeral Potatoes, Cracker Barrel Hash Browns Casserole, Cheesy Hash Browns and the names go on and on. You get the message it’s been a pretty popular recipe.
If you haven’t given Simply Potatoes a try your missing out. They are real potatoes with out all the work. I love using these. The ingredients are simple, simply potatoes hash browns, cream of chicken soup, sour cream and extra sharp cheddar cheese. Yes, light ingredients will work just fine. A lite soup, greek yogurt will work. I don’t eat light cheese so you will need to be the judge on that one.
I use chopped onion, garlic salt, black pepper, and parsley flakes. You can use a real onions no problem. I have a picky eater when it comes to onions. Unless the onions are cooked down a lot my daughter will not eat the onions. In this casserole you can certainly tell that the onions are in it. I use this trick often to make her happy.