Marry Me Meatballs

 I can’t say no to crockpot recipes and Your Barefoot Neighbor shared this one so I had to try it. I’d like to say my children aren’t picky but they all have their own quirks when it comes to food and my youngest daughter didn’t care for the sun-dried tomatoes. Everyone else enjoyed it as it is. 

Marry Me Meatballs

Ingredients

2 lbs frozen Italian meatballs

4 C chicken stock

1 jar sun-dried tomatoes, drained and chopped 

1 can cream of chicken soup

Italian seasoning

Garlic powder

Onion powder 

Red pepper flakes

2 lbs gnocchi (shelf stable ones)

1/2 pint heavy whipping cream

Baby spinach 

Shredded Parmesan cheese (I used shaved Parmesan)

Directions

Add meatballs, chicken stock, cream of chicken soup, sun-dried tomatoes and seasonings to crockpot. Cook on high for 3 hours. When that is done add in your gnocchi, heavy cream and baby spinach and cook for another 30 minutes on high. Top with the Parmesan cheese. Serve with garlic toast. 

Beef Tips & Gravy

 Well another successful instant pot dinner tonight! No story to go along with other than it beats using stew meat for stroganoff or beef stew! 

Beef Tips & Gravy

Ingredients 

2 teaspoons minced garlic

1 yellow onion - chopped

1 tablespoon oil

2 pounds chopped beef - (stew meat or top sirloin cut into 1-inch pieces)

4 cups beef broth

¼ cup worcestershire sauce

1 cup sliced mushrooms - optional

1 teaspoon Italian blend seasoning

2-3 teaspoons salt - or to taste

½ teaspoon cracked black pepper - or 1/4 teaspoon ground pepper

¼ cup cold water 

3 tablespoons corn starch

4 cups cooked white or brown rice OR mashed potatoes OR cooked egg noodles

Instructions

Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes. 

Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine. 

Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes. 

When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP. 

When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.

Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.

Bacon Cheeseburger Tater Tot Hotdish

 I know you don’t put corn on a cheeseburger but this is a mash up of a bacon cheeseburger and tater tot hotdish so… it’s delicious! Just try it.

Bacon Cheeseburger Tater Tot Hotdish

Ingredients:

1½ pounds ground beef

1 lb cooked chopped bacon

2 cups shredded cheddar cheese

1 (32-oz) package frozen tater tots + some to top with

1 (10.5-oz) can condensed cheddar cheese soup

1 (16-oz) container sour cream

1 (10-oz) bag frozen corn

Instructions:

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

Cook ground beef in a large skillet until no longer pink. Drain fat.

In a large bowl, combine cooked beef, bacon, cheddar cheese, tater tots, cheese soup, corn and sour cream. Mix until thoroughly combined.

Spread mixture into prepared pan. Top with more tots.

Bake for 45 to 50 minutes, until bubbly.

Korean Ground Beef

 Want a super simple and flavor packed meal? My husband  made Korean beef for dinner and it was delicious.

Easy Korean Ground Beef Recipe

Ingredients

1 Tablespoon Canola or Vegetable Oil

2 lbs Ground Beef, or ground chuck

4 Cloves Garlic, minced

1/2 Cup Soy Sauce

1/2 Cup Orange Juice

1/2 Cup Brown Sugar

1/2 Cup Sweet Chili Sauce 

2 teaspoons Toasted Sesame Oil

1 Tablespoon Cornstarch 

2 Green Onions, sliced, plus more for garnish 

Instructions

Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease. 

2 lbs Ground Beef, 4 Cloves Garlic, 1 Tablespoon Canola or Vegetable Oil

Whisk together the remaining ingredients.
1/2 Cup Soy Sauce, 1/2 Cup Orange Juice, 1/2 Cup Brown Sugar, 1/2 Cup Sweet Chili Sauce, 2 teaspoons Toasted Sesame Oil, 1 Tablespoon Cornstarch. 

Pour the ingredients all over the beef and simmer until thickened slightly.

Serve over rice with steamed veggies and garnish with green onions.  

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

Ah-mazing Goodness!!!!!

This recipe is going into our regular dinner rotations! So so SO good!! Even the husband went back for seconds! It is that good!!

Yes, I am super super excited about this AH-MAZING recipe! It’s another TikTok win!!!

Usually I do NOT post twice in a day but this simply cannot wait! 

One Pot Creamy Rigatoni 

Ingredients 

1 lb. ground beef - we used sweet Italian sausage 

1/2 onion, finely diced

1 24oz jar of your favorite pasta sauce - we used Rao’s Roasted Garlic

1 16oz box of rigatoni noodles

4 C chicken broth/stock

3-4 cloves of garlic, minced

1-2 5oz packages Boursin garlic and herb cheese - we used two! 

Onion powder, to taste

Garlic powder, to taste

Italian seasoning, to taste

Instructions 

Brown your meat with your finely diced onion and minced garlic. Drain the grease. Season the meat with onion powder, garlic powder and Italian seasoning. Add your 24oz jar of pasta sauce and the 16oz box of rigatoni noodles. Top it off with the 4 C of chicken broth/stock. Make sure all of the noodles are covered by the liquid. Bring this to a boil. Cover the pot and leave for 20 minutes or until the past is al dente. Stir in a 5oz package of garlic and herb Boursin cheese until it is completely melted. Garnish with some fresh parmesan cheese.

Big Mac Sloppy Joes

Big Mac Sloppy Joes

Ingredients

• 1 lb lean ground beef
• 1/4 cup mayo
• 3/4 cup Thousand Island dressing
• 1 tsp salt
• 1 tsp pepper
• 1/2 cup tangy dill pickles, diced
• 1 cup yellow onions, diced
• 1 cup cheddar cheese, shredded
• 4 large sesame seed hamburger buns
• 1 cup iceberg lettuce, shredded

Instructions

1. Preheat oven to 400F for toasting the buns.
2. Cook the ground beef with a dab of butter or margarine in a large frying pan over medium-high heat.
3. Crumble the beef well as it cooks.
4. Once the ground beef is fully cooked drain the grease from the pan and reduce the heat to medium.
5. Add the mayo, Thousand Island dressing, salt and pepper to the pan.
6. Stir well until all of the ground beef is coated in the dressing.
7. Add the diced pickles and diced onions to the pan.
8. Stir well again and reduce heat to low.
9. Lay the hamburger buns in a single layer on a baking sheet.
10. Place the baking sheet in the oven and bake until the buns are lightly toasted. 4-6 minutes.
11. Add the shredded cheddar to the ground beef pan and stir just until the cheese is combined with the meat.
12. Spoon the ground beef mixture on to the bottom buns.
13. Sprinkle shredded lettuce on top of the meat and then cover with top bun.
14. Serve and enjoy!

March?! Tater-Tot Hotdish

I am not quite sure how February has come and gone already but it has.. The past month was a good one. I celebrated another birthday (thank you Lord), I took a short trip to Tennessee to see my best friend and her girls, the littles finished another round of swim lessons, taxes are all done, oh and we signed the youngest up for baseball. I mean because we aren't busy enough with K who works part time, N1 goes to dance on Mondays, L goes to dance on Tuesdays, L and N2 are in swim lessons on Thursdays and the N1, L and N2 that do faith formation on Wednesdays and N1 starts trap this month (Tuesdays) and N2 starts baseball (Mondays and Wednesdays) and L is getting signed up for soccer (Thursdays and Saturdays).. HOLY BUCKETS. Keep the kids busy and they will stay out of trouble right? We can only hope. In the spirit of busy lifestyles here is a simple and delicious tater-tot hotdish (seriously from MN y'all) recipe..

TaterTot Hotdish

Ingredients

• 32 ounce package frozen tater-tots
• 1 lb lean ground beef
• 1/2 white onion, diced
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp Worcestershire sauce
• 1/3 C sour cream
• 1 can (10 oz) cream of mushroom soup
• 1 can (10 oz) cream of chicken soup
• 1 can (15 oz) corn, drained
• 1 can (14 oz) green beans, drained
• 2 C shredded cheddar cheese (we only buy sharp cheddar)
• Cooked crumbled bacon (if you would like, highly recommend cutting down on the salt by half if you add bacon.)

Instructions

1. Preheat oven to 350*F.  Grease 9x13 baking dish with non-stick spray.
2. In large skillet brown the ground beef with onion, garlic, salt, pepper and Worcestershire sauce until the beef is no longer pink. Drain grease if needed.
3. In a large bowl mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 C of the shredded cheese.
4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater-tots and bake in the over for about 50 minutes, until tater-tots are brown and the hotdish is bubbling. 
5. Top the hotdish with the remaining shredded cheese and bake for another 5 minutes or until the cheese is melted. 

Stroganoff - Crockpot Style

On Saturday we celebrated Lillian's 3rd birthday! I will post more about that later but for right now I need to tell you about our dinner! Apparently it was a HUGE HIT!! There was hardly anyone who didnt ask for the recipe! So I am going to share it with you, my blog readers, as well!

Stroganoff

What you need:
1 to 1 1/2 lbs stew meat
1 - 10 3/4oz can cream of onion soup
1 - 10 3/4oz can cream of golden mushroom soup
1 jar mushrooms
8oz package of cream cheese (cubed/cut into smaller pieces)
8oz sour cream

Directions:
Place soups, stew meat and mushrooms in crockpot and cook on low for eight to ten hours. Then add the sour cream and the cream cheese and cook an additional hour on low. Serve over egg noodles with salad and a side of garlic toast.


Easy peasy dinner folks! And a pretty good one at that too.