Green Bean, Carrot, and Mushroom Medley 

This is a really delicious summer side. I paired it with grilled burgers and it was perfect! 

Ingredients: 

– 1/2 pound fresh green beans, cut into 1-inch lengths 

– 3 large carrots, cut into thick strips 

– 1/4 cup butter 

– 1 onion, sliced 

– 3/4 package of mushrooms, sliced 

– 1/2 tsp. seasoning salt 

– 1/2 tsp. garlic powder 

– salt and pepper to taste 

Directions: 

Steam the green beans and carrots until just tender. 

Melt butter in a large skillet over medium heat. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer for 1-2 minutes. Stir in the green beans and carrots, and seasonings. Cover and cook for 3-4 minutes. Taste and adjust seasonings as needed. 

   
    
    
   

BBQ’d Hamburgers 

My husband got a meat smoker a few months back and we have been thoroughly enjoying it! You can also use it as a regular grill for quick things like hamburgers, hot dogs, and we even made pizza on it the other night! Best purchase ever! The last time we made burgers I tried a new recipe that we were pretty impressed with, so I thought I’d add it to my collection on here. 

Ingredients: 

– 2 pounds ground beef, we usually do 85/15 

– 1/2 cup shredded Monterey Jack cheese 

– 1/4 cup good quality BBQ sauce 

– onion powder, seasoning salt, and cracked black pepper. I didn’t really measure these but would probably say a 1 -2 tsp. of each. Add more or less depending on your taste buds. 

Directions: 

Combine all ingredients in a medium sized bowl. Mix well with your hands and form into patties. I usually get 5-6 patties for this recipe. Grill a few minutes per side until done in the middle. Top with more slices of cheese and serve with all the burger fixings. 

   

       

Also, how cool is this silicone steamer basket?! My husband bought it for me and I love it! It’s dishwasher safe and flexible to fit many different sized pots. 

   

     

Tortellini Primavera 

I saw this recipe on an episode of The Pioneer Woman and it just sounded delicious! My husband isn’t a big ham fan, but even he enjoyed it and so did our three year old! It’s a nice and light meal and is perfect for Spring! 

Ingredients: 

– 2 tbsp. butter 

– 1 whole medium onion, diced 

– 3 cloves garlic, minced 

– 3 whole carrots, diced 

– 1-1 1/2 cups cauliflower, chopped into small pieces 

– 1/2 cup chicken broth 

– 1/3 cup heavy cream 

– 1/2 cup grated Parmesan cheese (the fine cheese by Kraft) 

– salt and pepper to taste 

– 1 cup cooked ham, diced 

– 1 cup frozen peas 

– 1 pound cheese tortellini, unfrozen

– extra parmesan for serving 

Directions: 

Begin by cooking the tortellini, cook a few minutes less than the package directions say. Drain and set aside. 

Melt the butter in a large stockpot. Add the onions and garlic and cook for about a minute. Add the carrots and cauliflower, stir and cook for a couple of minutes. Add the chicken broth and cook for about 5 minutes, until the liquid reduces a bit. Stir in cream and parmesan and stir. 

When the mixture is hot, stir in the peas, ham, salt, and pepper. Allow the ingredients to heat in the sauce. Once heated, add the cooked tortellini. Taste and adjust the seasoning as needed. Serve with more grated Parmesan. 

   

                     

Herb Roasted Red Potatoes

My husband just bought a pellet smoker and we’ve been eating a lot of super delicious various meats that he’s been trying. Last week he made bacon wrapped chicken breasts, a roast which we made french dips out of, and then last night he smoked us steaks for about an hour and then finished them off by grilling. Oh goodness were they good! It was probably the best steak that I have ever had in my life, just amazing! We had some red potatoes in the fridge so I decided to try my hand at roasting them, which I hadn’t previously tried. The potatoes came out great and were very flavorful and paired beautifully with the steaks!

Ingredients:
– 2 1/2 pounds red potatoes, washed and sliced in half or quarters if they are slightly larger
– 3 1/2 tbsp. Olive oil, divided
– 3/4 cup shredded parmesan cheese
– 1 tbsp. Garlic powder, you could also use 3 cloves minced garlic, I was just feeling lazy
– a generous sprinkling of Rosemary, thyme, and salt and pepper. I would say about 1-2 tsp. of each

Directions:
Drizzle about 1 tbsp olive oil over a baking sheet and spread evenly.
Place the cut potatoes in a medium sized bowl, and toss with remaining 2 1/2 tbsp. Olive oil. Then, add parmesan, garlic, thyme, rosemary, and salt and pepper to bowl. Toss to coat evenly. Pour potatoes onto your prepared baking sheet and scoop the cheese on top that has fallen off the potatoes. Bake for 25 minutes, then remove and use a spatula to rotate them around. Bake for an additional 20 minutes until the outsides are crisp, but the flesh is soft inside. Serve immediately.

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Here are some of the other meals we’ve made on Hubby’s new smoker 🙂

Sautéed Mushrooms

Mmm Sautéed mushrooms! One of my favorite side dishes, my mom would make these growing up and they are so yummy! My hubby isn’t a fan of them but I am and I may have made a batch when I was supposed to be making dinner the other night, and may have eaten them all as a pre dinner snack 😉 They’re pretty awesome! They would be really nice on the side with a steak or a chicken breast, really anytime you want to make them you can’t go wrong.

Ingredients:
– butter for sautéing
– white button mushrooms
– salt and pepper
– 1-2 tbsp. Worcestershire sauce

Directions:
Melt some butter in a medium sized skillet, add in your mushrooms and and let them cook down until they are nice and tender. Season with salt and pepper and add the Worcestershire sauce. Cook for a few more minutes and serve immediately.

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Southwest Stuffed Peppers

Well guys, here’s another Mexican recipe for you! Mexican food is definitely my “go-to” if you haven’t noticed! I love it all! I’ve made stuffed peppers before, but these were awesome and had so much flavor without being dried out 🙂

Ingredients:
– 4 large peppers, I don’t care for green peppers too much so I used a combination of orange, red, and yellow bells
– 1 pound lean ground beef
– 1 can Rotel (diced tomatoes and green chiles) undrained
– 1 1/2 cups water
– 1 box (6.4 ounce) Mexican style rice and pasta mix (I used Rice-a-roni)
– 2 cups shredded cheddar cheese

Directions:
Preheat oven to 375F.
Slice tops off of your bell peppers and remove the seeds. Set aside.
In a large skillet with tall sides, cook beef until no longer pink; drain the excess fat and return to pan. Add the Rotel, water, and rice mix (seasonings and all). Give the mixture a big stir and bring to a boil. Reduce heat and cover, simmer for about 7 minutes or until most of the liquid is absorbed. Not all of it though, leave a little for moisture.
Place the peppers in a glass baking dish. Fill the peppers halfway with the rice/beef mixture. Add a layer of cheese and then fill them the rest of the way with rice.
Cover the dish with foil and bake for 25 minutes. After the time is up, pull out the peppers, top with some more cheese, and bake uncovered for another 10 minutes. The cheese should be nice and melted and the peppers should be tender.
Enjoy! 🙂

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The correct way to cook frozen vegetables!

So I’m a silly goose, I totally know how to boil water and cook veggies, but I just never thought they quite came out just right. I have to make them soft enough too for my one year old. Frozen vegetables are another one of the few frozen items I buy. I know that fresh is obviously better, but I like to keep a variety of frozen vegetables on hand so I always have them at the ready. I finally figured out how to boil my frozen vegetables perfectly! This may seem really silly and like common sense to a lot of you, but to me I’m excited that I finally got the technique down!

Ingredients:
* 1 bag of your favorite frozen vegetables. I’ve now tried this technique with peas, mixed vegetables, carrots, and French cut green beans, and it works perfect every time!
* 1/2 cup water

Directions:
Place 1/2 cup of water in a medium sized pan and bring it to a boil. Pour in your vegetables, stir, and bring the water back up to a boil. Now, reduce the heat to low and cover the pan with a lid. Let cook for 8-10 minutes, or your desired softness. I’ve found that green beans take longer to cook than the smaller less dense vegetables, like peas.
I hope this helps out some other people and persuades you to eat more vegetables! 😉

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