Egg Salad - Yum!

 This recipe has been my craving as of late. It’s so easy and delicious. If you like deviled eggs, then this is for you! You can eat it as a salad, on bread, on toast, or on a croissant. 

Egg Salad

Ingredients 

9 large eggs 

1/4 cup mayonnaise 
1 tablespoon mustard 
1/8 teaspoon salt (to taste) 
1/8 teaspoon pepper (to taste) 
1/2 teaspoon garlic powder (to taste)

Instructions

Start by boiling your eggs. Peel boiled eggs and add them to a mixing bowl.In the same mixing bowl add mayonnaise and mustard. Mix well with a fork mashing eggs while you mix. Add seasonings to taste and mix together well.

Instant Pot Potatoes

 Never again, and I mean NEVER again will I cook potatoes on the stovetop! What in the world was I thinking not trying this sooner!!! Let’s go!

Instant Pot Mashed Potatoes 

Ingredients 

3 pounds of potatoes, peeled and sliced

Water (enough to cover the potatoes)

2 tsp salt; divided

1/4 cup butter; melted

1/4 cup sour cream

1/4 milk

heavy cream as needed

1/2 tsp garlic powder

1/2 tsp black pepper

Instructions 

Peel and slice your potatoes and put them in your instant pot. Cover your potatoes with water, just enough to cover them.

Add in 1 tsp of salt.

Pressure cook on manual for 8 minutes.

Once done, shut down your instant pot and immediately release the pressure. 

Add in your butter, milk, garlic powder, salt and black pepper. Mix it up either by hand with a masher or use a hand mixer. If it’s as smooth as you like it great, if not add in some heavy cream. 

Cheesy Chicken Tortellini Bake

 We haven’t made this one in a hot minute but we do love it so figured it’s blog worthy and maybe just maybe we will make it soon and I can add a photo. 

Cheesy Chicken Tortellini Bake

Ingredients 

Pasta Mixture

1/2 cup chopped onion

1 teaspoon olive oil

1 tsp. minced garlic

1 jar (16 ounces) white Alfredo pasta sauce

2 packages (9 ounces each) refrigerated cheese-filled regular or spinach tortellini

1½ cups cubed cooked chicken

1 cup milk

1 cup water

1 cup frozen peas

1 teaspoon ground black pepper

2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves

Crumb Topping

1/4 cup grated Parmesan cheese

2 tablespoons butter or margarine, melted

1 cup fresh bread crumbs

Instructions 

1. Preheat oven to 400°F. For pasta mixture, heat oil over medium-high heat; add onion and garlic..
2. Cook and stir 3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.
3. Meanwhile, for crumb topping, place butter in small dish and microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
4. Spoon pasta mixture into casserole dish;
5. Sprinkle with crumb topping. 
6. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

3 Ingredient Rotel Dip

There are multiple ways you can make Rotel Dip but this is our favorite and figured because it hasn’t been shared here yet I better document it so my kids have it when they need it someday. It’s great to bring to a potluck or family get together and is super simple! Let’s get to it! 

Rotel Dip

Ingredients 

2 lbs Jimmy Dean sausage (this is one of the rare times I buy store bought sausage)

3 blocks of Philadelphia Cream Cheese (this is the only brand we cook with, it just works best)

3 cans of Rotel Original - undrained 

Directions 

Brown your sausage, drain off the grease. Add in your cream cheese (I chop it into smaller blocks). Add in your Rotel. Mix until everything is well incorporated. Put in a crockpot on low or warm and give it a good stir every so often.

That’s it! Super simple! 

Creamy Sausage Soup

I don’t even remember where I found this recipe to be completely honest but I do know it’s from www.saltandlavender.com and that it is freaking delicious! The family loved it too and it’ll become a soup season staple in our home. We do feel a few modifications should be made such as using kale instead of celery and sweet Italian sausage rather than regular Italian sausage but otherwise it’s on point!! So let’s get to it!!

***Update*** USE THE KALE!!! Y’all it’s nearly identical to Olive Garden’s zuppa toscana!! 

 

Creamy Sausage Soup

Ingredients 

16 ounces sweet Italian sausage (trust me here) 

1/4 cup butter (we used 6 Tbsps)

1/2 medium onion - chopped small

2 sticks celery - chopped small (this is where we will use kale instead)

2 cloves garlic (I used 2 heaping teaspoons)

6 tablespoons flour

4 cups chicken stock (it’s a 32 oz box)

2 cups half and half

1 teaspoon Worcestershire sauce

1/2 teaspoons crushed red pepper flakes

1 pound russet potatoes - peeled and diced small

Salt and pepper - to taste

Instructions

1. Add the sausage meat to a soup pot. Over medium-high heat, cook until browned (about 10 minutes) and break it up with your spoon as it cooks. Transfer to a paper towel lined plate. Leave the fat in the pot, but if it’s more than about a tablespoon, drain some out. (Our sausage didn’t have hardly grease this is why we used 6 tablespoons.)

2. Add the butter to the pot and once it is melted, add the onion and sauté for 4-5 minutes. Scrape up and brown bits from the bottom of the pot.

3. Stir in the garlic and flour. Cook for about 2 minutes, breaking it up with your spoon/stirring it as you go along. This step cooks the raw flour flavor out.

4. Slowly whisk in the chicken stock until all of the flour has been incorporated and there is no lumps.

5. Stir in the half and half, Worcestershire sauce, red pepper flakes, potatoes, kale and add the sausage back in to the pot. Increase the heat to high and bring the soup to a boil then reduce the heat so it’s bubbling, not boiling like crazy. Cover the pot with the lid slightly open. 

6. Let the soup simmer for about 15 minutes or until the potatoes and kale are tender and the soup has thickened up to your liking. I recommend stirring a few times to ensure nothing is sticking.

7. Season with salt and pepper if needed.

8. ENJOY!

Crockpot season is the best season

 This recipe has been in my collection for many years now. A dear friend from middle school/high school shared it with me and we haven’t made it in a hot minute so when my husband said stroganoff I immediately thought of her and went to get what was needed. With each year we get older and unfortunately have grown apart but I still think of her often. So for the sake of where I got this recipe from it will forever be known as Amber’s Stroganoff. This recipe is doubled! Half it if you’re not feeding a crowd.

Amber’s Crockpot Stroganoff 

Ingredients

2-3 lbs stew meat

2 cans cream of onion

2 cans golden mushroom

2 cans of sliced mushrooms

2 blocks cream cheese

16 oz sour cream

Egg noodles

Instructions

Get your crockpot out

Put a liner in it or spray it well

Place the stew meat, soups and mushrooms in the crockpot and cook on low for 8-10 hours

With an hour left add in your cream cheese (I chunk mine up) and your sour cream. Give it a few good stirs that last hour to help break down the cream cheese. 

Cook your egg noodles 

Serve the stroganoff over the noodles

TikTok Garlic Parmesan Chicken Sandwiches

 Y’all for real! This house is loving these TikTok meals! This one comes from Luke at @cookinginthemidwest and it’s freaking delicious! Let’s go! 

Garlic Parmesan Chicken Sandwiches

Ingredients 

Chicken breasts

Salt, Black pepper, Garlic powder, Smoked paprika

Buffalo Wild Wings Garlic Parmesan sauce

Brioche hamburger buns

Bacon

Pamesan cheese, shredded - for topping 

Instructions 

Preheat oven to 400*

Cook bacon

Butterfly chicken breasts to make them thinner.

Season with salt, black pepper, garlic powder and smoked paprika.

Heat some oil in a skillet.

Quickly sear the chicken breasts on each side for 1-2 minutes - this will not fully cook the chicken.

Remove from the heat and spread the garlic parmesan sauce on the chicken breasts. 

Put the skillet in the oven for 10-15 minutes or until the chicken is cooked through to 165*.

While the chicken finishes cooking, toast your buns.

Top the cooked chicken with the shredded parmesan. 

Build the sandwich by placing chicken and bacon on bun.

Enjoy!!