Hello y’all! As always, I try to share the easy and simple recipes since we know who the chef is in the family (it is not me). So, this week’s recipe is pasta salad. What a wonderful invention this dish is it is cold, so you don’t have to heat it up. It also makes great leftovers for that reason and lunches and another plus is it makes a ton of food and its cheap to make. This is my go-to for potlucks or for weeks when I don’t want to prep lunches. Pasta salad is also one of those dishes that you can tweak and make it all your own. Daniel and I hate olives and I don’t like tomatoes and those are staples for most pasta salads but, that is the beauty of this dish you can make it how you want it. However, my pasta salad is not super traditional, but I always receive complements and requests for it!
Here is a quick look at all my ingredients.
I always add a little olive oil while I boil pasta it helps them stay tender and not stick together.
The finished product! It makes a ton and everyone is sure to love it.
Prep Time: 15 minutes
Cook Time: 7 minutes
Total: 25 minutes
Amount: 6 servings
Cheese stuffed tortellini
Start a pot of boiling water for your tortellini
While the pot is warming up dice or cut Salami, pepperoni, onion, avocados, and mozzarella.
Cook tortellini, drain, and cool in the fridge (if you do not cool them first, they will melt the cheese)
All the tortellini and Italian dressing to the bowl and toss and serve.
Hello y’all! Today’s recipe is for steak. When I cook steak, I don’t want to pull the grill out and do all the things. So, I opt to us my cast iron skillet. These are a god sent they had such amazing flavor and the more you use them the better they get. Anyways so when I cook steak for my fiancé and myself, I use the cast iron skillet. This recipe is very simple I am aware you can get way into the weeds when it comes to preparing steaks, but I believe simple is better. If you have a good cut of meat you don’t need to over season them. Besides I want to enjoy the favor of the steak not mask it.
Cast Iron Steak
Prep Time: 10 minutes
Cook Time: 10 minutes
Total: 20 minutes
Amount: 6 servings
3 steaks (your choice of cut)
First prep your steaks, coat them in salt and let them sit for 5 minutes. This step allows the salt to break down the meat and it will make them tender.
Heat your skillet over medium heat with butter, cut garlic, and olive oil
Rinse the salt off the steaks and pat dry
Add salt, pepper, and onion powder to the steaks
Cook steaks to desired temp (rare, medium, etc.). Very important use a spoon to drench your steaks with the butter and olive oil that is in the skillet. This will keep them moist and tender.
Pull them off the skillet and let them sit for about 5 minutes and serve.
Note: The photo shows a side salad with homemade vinaigrette dressing.
Good morning, all! The newest recipe is a request that my nephew made. He mentioned seeing Belgian red velvet waffles online and asked if I could make them so he could try them out. I love me some red velvet anything so obviously I had to oblige. So here we are! Belgian Red Velvet Waffles, they were amazing super easy to make, and it made a ton of waffles. We added some blueberries that offset the richness and added some tart. They were delicious and did not disappoint plus it fed my very large family.
Here are my ingredients.
Note the texture and color. You can always add more red coloring if you want your waffles to be extra red.
The finished product. Warm, rich, and delicious!
Belgian Red Velvet Waffles
Prep Time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes
Amount: 15 waffles
1 box of Belgian waffle mix
Cinnamon to taste
5 tablespoons of cocoa powder
3 tablespoons of red food coloring
2 ½ vanilla
¼ cup of butter milk
2 cups of water
Toppings (optional) – blueberries, chocolate chips, bananas, strawberries, etc.
As y’all know I am not the chef of the family and if there is a way that I can save time and energy while I cook, I am all about it. Casseroles are my favorite go to. They make a ton of food and require little effort to make, and they are always delicious. Breakfast casseroles are awesome for holidays like Thanksgiving and Christmas where you are already cooking all day and you don’t want to have to cook breakfast too. You can prep it the night before and then preheat your oven (which you will need to do for the turkey anyways) and toss it in there and boom! Breakfast for the family.
Gather all your ingredients.
Mix everything together.
And bake for an hour.
Prep Time: 15 minutes
Cook Time: 1 hour
Total: 1 hour and 15 minutes
Amount: 12 Servings
1 pkg. of shredded hash browns
¼ cup of butter
Season to taste
1 ½ cups of half and half
1 cup of cheddar cheese
1 cup of swiss cheese
8 oz. of Ham (or bacon or sausage)
1/3 cup of chopped green onions
Preheat oven to 350 F
Spray a 13 by 9-inch baking dish
Spread hash browns at the bottom of pan (it is best to defrost the hash browns if frozen)
Add eggs in a large bowl
Stir in half and half, cheese, meat, green onions, parsley, and seasonings
A few years ago I went to the hospital with severe abdominal pain long story short I was diagnosed with GERD. Besides the normal steps to help with GERD like avoiding triggering foods. I found that starting the morning by making sure my stomach is balanced and has healthy gut bacteria. Most people do not consume the correct vegetable and fruit portions throughout the day. If you do props but I am definitely not one of those people. So, I drink my recommended portions and start the day off right. You should and can make adjustments to the recipe below so it fits your preferences, but I think this recipe has great foundational ingredients that you can add to or adjust as you see fit.
Any super green powder will work. I like Nested because they have simple ingredients and no sugar.
I opt for almond milk and vanilla flavoring it think it pairs well with the chocolate super greens.
Lastly the peanut butter!
The finished product. It is just a great breakfast alternative that really get’s your gut in balance and gives you all your vitamins to help you conquer the day!
Healthy Green Shake
Prep Time – 5 mins
Cook Time 1 min
Total 6 mins
Amount – 1 shake (about 6-8oz)
1 scoop of Nested Super Greens (I use the Chocolate flavor but their regular is also very good)
6 oz of milk (I use unsweetened vanilla almond milk)
Hello all! I am excited to share a new recipe with you but first a little background. I love cake donuts and especially blueberry cake donuts. I decided to give it a shot at making them at home. Sadly, I had to order a donut tray and wait for that to come in but since it has arrived here is how I made homemade blueberry donuts.
First step is to collect your ingredients.
The last things I combined is melted butter and the blueberries.
I folded in the blueberries so they wouldn’t bust.
I left them on a rack to cool while I made the glaze.
I chose to use a lighter glaze but you can add more powdered sugar to thicken it up.
The finished product!
Blueberry Cake Donuts
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Total: 15 Minutes
Amount: 20 Donuts
1 ¼ cup of flour (used whole wheat because I m trying to be a little healthier)
1 teaspoon of baking powder
½ teaspoon of salt
¼ cup sugar
½ cup of milk (any kind of milk will work almond or walnut)
1 teaspoon of vanilla
2 tablespoons of oil (any kind will due or melted butter)
Since Daniel is the family cook and he has been working more I thought I’d share my go to dinner recipe. I’ll be honest I love to make breakfast and bake but I am in no way enlightened in culinary ways. That normally falls to Daniel. This Parmesan Chicken recipe is easy and delicious. When I make it for my extended family everyone thinks I am a great and wonderful chief! Which as you and I know I am not.
I change it up depending on how I want to cook it but I typically get chicken breasts or chicken tenders packaged at the local grocery store. I also buy parmesan cheese, I have noticed that the small crumbled cheese works better then the shredded cheese.
I put the chicken, eggs with seasoning, and cheese in separate bowls next to the prepped pan. It helps with the mess if there is less space the chicken has to travel. I season the egg wash with garlic powder, onion powder, salt, and pepper. Mix it up and add a little water or milk and it is ready to go. I add butter to the pan and let it warm over medium heat as I coat (make sure to coat the chicken well with the cheese) the chicken and put on the pan.
Over medium heat I pan fry the chicken. I wait about 3-5 mins on each side to make sure the chicken is cooked all the way and the cheese is nice crispy and golden. Once it’s done I let them cool and serve. For extra deliciousness serve on a bed of pasta or add a little pasta sauce and parmesan on top.
Prep Time: 15 mins
Cook Time: 7-14 mins
Total: 30 mins
Amount: Serves 4
2lbs of Boneless Chicken
1 tbsp of Water or Milk
2 Cups of Parmesan Cheese
4 tbsp of Butter
Prep chicken – I like to cut off any fat
Add seasonings and water to eggs and then beat
Place parmesan in a bowl
Warm pan and butter over medium heat
Dip each piece of chicken in egg wash and let excess drip off
Coat generously in parmesan
Place in pan and turn after 3-5 mins or until golden brown
Remove after the other side is golden brown
Plate and serve (for an added touch place on a bed of pasta or add pasta sauce and sprinkled parmesan cheese on top)
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