Make ahead Breakfast Burritos

Breakfast Burrito

Make ahead Breakfast Burritos

Keeping some of these easy Make ahead Breakfast Burritos on hand will make your mornings extra enjoyable. I love knowing that I only have one mess to clean up from breakfast, for the ENTIRE week! And the mess is really not that bad. Usually, it consists of 1 electric skillet, a cutting board, a bowl, and of course, a few utensils. See, easy peasy, not even enough to fully load the dishwasher ūüėČ Paper plates also help to keep the mess minimal.

Now, I know I said these are Make ahead Breakfast Burritos, and they are, but my mom also had another great idea. She suggested that if I had overnight company I could make these up the night before, place them seam-side down in a greased cake pan, and bake them in the morning. I’m not sure what temperature these would have to¬†cook at because I have never tried it. If you googled it I am sure you would find something on it. Gotta love google, right!?

* I saw many different methods of wrapping and freezing the burritos but I liked the one I used int this recipe the best. I can not find the website where I saw this, I might even have seen it on youtube. But I want all my readers to know that the recipe is my own but the freezer method is not. If I happen to come across it again I will be sure to link it. If you choose to make these burritos for yourself do some research on the different freezer methods, you may find something you like better. For example, I saw some people wrap them in foil. This would be a nice method if you chose not to use microwaves, you could probably take them straight out of the freezer and bake them in the oven with the foil still on. =)


Cheesy Bacon Meatloaf

Meatloaf 1

I wasn’t always a fan of meatloaf growing up if you ever had my mom’s meatloaf you would understand why. Don’t worry, I’m not saying this to be mean, it’s just the truth. If you ask her about her meatloaf she just laughs and says ¬†“well, it’s usually hit or miss”. And if she says it’s a miss, then dominos is on the menu. ¬†It has become the family joke- make whatever for supper mom just not a meatloaf! I do have to say that meatloaf is about the ONLY thing that woman can’t cook.. well.. and turkey, but that’s a whole different story. ha.

Enough about my mom’s meatloaf¬†let’s talk about mine. This flavorful Meatloaf is loaded with chunks of bacon and globs of cheese. The meat is moist and the ends are crispy. Baked to perfection in the oven, this meatloaf is sure to be a family favorite. ¬†Definitely not my Mamma’s meatloaf. ūüėČ

Ingredients:

Meatloaf

2.25 pounds ground beef

1/2 pound of bacon (fried and crumbled.. you could do this the night before)

8 oz of shredded melting cheese ( I use Velveeta)

1/4 tsp. pepper

1 tsp. minced garlic ( you could always use garlic powder if you don’t have minced garlic)

1 tsp. Worcestershire

2 tsp. mustard

1/2 C. Ketchup

2 C. breadcrumbs ( I used seasoned)

3 eggs

Glaze: 

1 C. ketchup

1 tsp. Worcestershire

1 tsp. mustard

1 Tbsp. brown sugar

Directions: Pre-heat oven to 375 degrees

Add all ingredients for the meatloaf to a large mixing bowl. Use your hands to fold the ingredients into the ground beef ( this is going to get messy so you may want to take off your rings). Once all the ingredients are mixed into the meatloaf, place it into a greased 7 X 11 cake pan. I try to shape mine into an oval shape, then I take my hands and press the ends in some. Next, mix up your glaze. Spread the glaze evenly over the top of the meatloaf. Bake uncovered at 375 degrees for 50 minutes to an hour, or until meatloaf is cooked the whole way threw ( a meat thermometer is a good tool to use here). As soon as meatloaf is finished call dibs on the end piece, it’s the best! ūüėČ

*My four Ingredient Mac & Cheese is the perfect side dish for this Meatloaf!


Easy Bacon Ranch Pasta

Bacon Ranch Paata

Easy Bacon Ranch Pasta

This Easy Bacon Ranch Pasta is the perfect meal for all you busy mommas out there. This meal can be cooked and on the table in 20 minutes or less…less if you pre-cook your bacon! Not to mention that it is delicious and your family will love it. I mean seriously how could you go wrong with a recipe that has bacon and ranch as the main ingredient??!!? So if you have a busy week coming up be sure to add my Easy Bacon Ranch Pasta to the menu. =)

The only complaint I would have about making this dish is the way the bacon mysteriously disappears. I swear I could be the only one in the house and as soon as the bacon sizzles everyone magically appears… and eats my bacon! How rude! ( In my best Stephanie Tanner voice) Oh, come on! Don’t act like you didn’t binge watch fuller house the night it came out ūüėČ ¬†So¬†if your family is anything like mine, I would advise making extra bacon.

This is completely¬†irrelevant to my pasta recipe, but I have to ask, what did you think of the new episodes of Fuller house? I loved them! I thought they were fun and definitely took me back to my childhood. I thought all of the cast still looked amazing! I was, however, a little disappointed that Michelle wasn’t in any of the episodes. I kinda missed the whole thumbs up ” you go it dude” thing. Now I am wondering if there will be a season two? I would love it if they made this a regular show with new seasons every year. Wishful thinking I guess, we will see what happens next year. It seems like they had an awesome turnout. Fingers crossed ūüėČ


BBQ Ranch Hamburger Boats

Hamburger Boats

BBQ Ranch Hamburger Boats 

¬†I often get asked the question,” how do you come up with your recipes?¬†what inspires you?” ¬†Today I am going to give you a small glimpse of how my mind works. It won’t be too scary, I promise. =p

If you remember, two weeks ago, I posted about inheriting my Nana’s cookbooks and recipe cards ( see Orange Chiffon cake, a recipe from 1948). In with her cookbooks was an old family circle magazine from the year 1966. While I was flipping through the pages, I remembered my Pap telling me that he was having hamburger boats a few nights back. With hamburger boats in the back of my mind, I came across a recipe for Ranch Breakfast Burgers. I don’t know if it was the ground beef and ketchup, or the word ranch, either way, my mind went straight to BBQ Ranch Hamburger Boats. And just like that a new recipe was born.. or should I say developed?

Now you are probably wondering why I have called them hamburg boats and not hamburger boats. Well, the answer is simple, that is just what my family has always called them. ¬†I did google it and found that hamburger would have been the correct pronunciation BUT I edit some of my photo’s at my mother’s house. So until I get to her computer to fix my mistake ( if I remember) it will remain hamburg.

Now let’s talk hamburg(er) boats. If you have never had a hamburger boat you are missing out! They are so simple to make and loaded with flavor. Even better, you can personalize each one. My mom has made us hamburger boats for as long as I can remember. Normally they consist of hamburger, potatoes, onions, & carrots that are folded together in little foil packs that look like boats. I, of course, had to put a new spin on this old family favorite. I decided to load mine with BBQ sauce, mushrooms, and cheddar cheese. The result was mouthwatering! I hope you enjoy =)

Taco Chili

taco chili


Ingredients:

1 (64 oz) bottle of v8 juice

1 pound ground beef

1 packet taco seasoning ( I use mild)

1 (15.5 oz) can light kidney beans

1 (15.5 oz) can black beans

1 (15.5 oz) can corn

1 tablespoon tomato paste

1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! )

Toppings- Shredded cheddar cheese, sour cream, tortilla strips, chives.

Directions-

Brown beef in a medium/large dutch oven over medium high heat. I like to season my beef with a little salt, pepper, and garlic powder as it is cooking. Once the beef is browned, throw kidney beans, black beans, and corn in with the beef and cook for a few minutes until the beans and corn soften a little ( about 3-5 minutes). Turn heat down to medium/low and add v8 juice, taco seasoning, tomato paste and peanut butter, stir together. If the peanut butter scares you, just add a little more tomato paste to help thicken the chili, about 1/2 a tablespoon or so. Turn heat back up to medium high and bring chili to a boil, once chili starts to boil set heat on medium and let chili simmer for 30-45 minutes or until chili has thickened and beans are soft, stirring occasionally. Serve in a bowl and load it up with cheese, sour cream, tortilla strips and chives! yum!

Hugy Grannies Flash Fried Chicken with a KICK

hoodgie Grannies chicken

Today I am spicing up an old family recipe. This recipe comes from my Hugy Granny, which is my Grams, great grams recipe. I am not sure how they came about the spelling of her name, but it is pronounced like HOOD РG then put it together, Hugy. Now, that is not her real name, but it is what everyone called her. From what I gather, she was a tiny woman, and the family called her little Granny. My gram was a toddler at the time, and when she tried to say little Granny, it came out Hugy Granny, and the name stuck. Now decades later, the name still stands.

I wouldn’t be me if I wasn’t trying to fix something, and to me, this recipe needed some fixin’. The original recipe was just to dip the chicken in egg and flour then fry and bake. This was really good, but I wanted to kick it up a notch. I added some more spices to the flour and heated up with some cayenne pepper to give this chicken¬†the kick it needed. This turned out to be one of the best chicken recipes I have ever tasted, and my family agreed. The crust was nice and crispy and the chicken was so juicy. ¬†My family told me this recipe deserved a standing ovation, but I think everyone was too full to stand. Here is the recipe.. try it for yourself. =)

Ingredients:

4-6 pounds chicken thighs and legs

2 Cups Flour

1 tsp.  Salt

2 tsp. cayenne pepper ( If you do not like spicy, then you may want to omit the cayenne or cut it back to 1 tsp.)

1/2 tsp. black pepper

1/2 tsp. garlic powder

1 Tbsp. parsley flakes

4-5 eggs

 

Directions:  Preheat oven to 350 degrees

In a medium sized mixing bowl, add flour, salt, cayenne pepper, black pepper, garlic powder, and parsley flakes; whisk well. In a separate bowl, crack 4-5 eggs; whisk well. Set both bowls aside. Coat the bottom of a large frying pan with cooking oil and set to medium-high heat. While waiting for the frying pan to heat, ¬†begin to dip each piece of chicken in the egg and then into the flour, making sure to coat each piece well. ¬†Place coated chicken into a hot skillet and cook on both sides until crust is brown. About 3-4 minutes, flipping only once, so the crust doesn’t slip off. Once the crust is brown, transfer chicken to a cookie sheet and bake at 350 degrees for 1 hour and 20 minutes or until chicken is fully cooked.

Crock-pot Ketchup & Grape Jelly Ham Sandwiches

 

Ketchup and Grape Jelly Sandwich

 

Equal parts of Ketchup and Grape jelly cooked together  on the stove top make this wonderful sweet sauce. Pair the sauce with some cocktail wieners and you have got yourself one dangerously delicious appetizer. If you have yet to try this sweet and savory combo, you had better put it on your to-do list, and quickly!

Now… Have you ever tried replacing the wieners with ham and loading all this yumminess on a toasted bagel that has been smothered with cream cheese and ¬†topped with a few banana peppers? (pardon the run on, but it had to happen) I have. More than once. Ok, more than twice.. ¬†I’m leaving it at that.

Check. it. out.

Ingredients:

2 pounds of deli ham, thinly sliced ( I use cooked or chopped ham, whatever is cheaper)

1 – 1 1/4 C. Grape Jelly

1 – 1 1/4 C. Ketchup ( must use same amount as you used for grape jelly)

8-10 bagels

cream cheese for spreading ( this helps cut the sweetness of the ketchup/grape jelly  ham)

banana peppers to put in the sandwich   (optional)

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Directions:

Peel the ham apart piece by piece ( so the ham will not cook in a clump and so the sauce evenly coats each piece of ham) and place it in the crock pot. Add equal parts of grape jelly and ketchup. Because buying meat from the deli is usually slightly under or over the poundage wanted, start with 1 cup of each. If it does not look like enough add an additional 1/4 cup of each, this should be plenty. Turn the crock pot on low heat and cook for 2 hours, stirring occasionally. Toast up some bagels and spread them with cream cheese. Fill the bagels with some of the  ketchup/grape jelly ham and top with a few banana peppers.

* Please keep in mind that all crock-pots differ in temperatures. My crock-pot is the actual crock-pot brand.

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

 

Buffalo Egg Salad

 

Buffalo Egg Salad

A while back my good friend Prudy, from Butter Basil and Breadcrumbs, posted a recipe for buffalo deviled eggs. After looking at her recipe, I am now a firm believer in LOVE at first sight. These deviled eggs look DIVINE; I can’t wait to try them! ¬†If you have yet to visit her blog, it is a must. She has so many amazing recipes that are sure to make you drool. (she is currently having technical difficulties with her site, but I will be sure to link the recipe as soon as she has it up and running)

 

Now let’s talk about my recipe, shall we?

I knew I wanted to make Prudy’s Buffalo deviled eggs, but I was having a lazy day. I didn’t feel like halving the eggs and scooping out the middles. Then, ¬†if I made it that far, ¬†I would have to whip out the old pastry bag to fill them up so they looked pretty. So I decided to recreate her recipe by turning it into an egg salad. Quick, easy, and delicious.

Also, if you are trying to go low-carb, but the family is not quite on board, then this is the perfect meal to make. You can roll yours in a lettuce leaf while still serving theirs on a biscuit. That’s what I call a win, win!

I hope you enjoy my¬†version of Prudy’s Buffalo Deviled eggs. P.S. I’ll be trying her recipe soon, and very soon!

Buffalo Egg Salad 

Ingredients: 

6-7 Hard boiled eggs (shell off and rinsed)

1/2 pound of bacon ( fried and crumbled)

1/4 Cup Mayo

2- 3 Tbsp. Buffalo Sauce (depending how hot you like it)

1/2 stalk of celery (diced)

Blue Cheese (optional, I used goat cheese because, I do not care for blue cheese)

Salt and Pepper to taste ( hold on the salt until you put the bacon in, as the bacon will add salt.)

Biscuits and/or Lettuce leaves to serve the egg salad on.

 

Directions: 

Finely dice hard boiled eggs and toss into a small bowl. Add mayo, buffalo sauce, celery, most of the bacon ( If you want you can add all of the bacon. I like to save some for the top of my sandwich.), salt & pepper. Mix well with a wooden spoon. Scoop on  biscuits or in a lettuce leaf and sprinkle with some blue cheese, or in my case goat cheese.

Buffalo Egg Salad 2

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive a commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

 

 

 

 

Pasta Carbonara

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pasta carbonara

Pasta Carbonara is one of my all time favorite dishes. Every time I go to an OIP ( a chain of Italian restaurants in my area) you better believe I am ordering I nice big plate of Pasta Carbonara with a loaf of their amazing bread! This is one of those dishes that is kind of pricey for us at almost $15 a plate but it is so worth it! Plus they give so much food that I have lunch for the next day, so really its only $7.50 a plate… or at least thats how I try to justify my favorite dish to my husband. Since I am so in LOVE with this dish (I’m talking talking will you marry me on the first date kind of love… yeah it’s pretty serious!) ¬†I have decided to recreate it at home and put my own spin on it. Now I can have Pasta Carbonara any time I want! Good for my taste buds… baaaad for my hips.

Digging in!

pasta 2

Here it is! My Pasta Carbonara Recipe! =p

Ingredients: 

1 pound of bacon

1 pond box of penne pasta ( Cooked according to aldente directions + 2 ladles full of pasta water)

1/2 Tsp. Garlic Powder

1/4 Tsp. Black Pepper

1/4 Tsp. Red Pepper Flakes

1/4 C. white cooking wine ( to de-glaze the pan)

2 Cups Heavy cream

1 1/2 Parmesan cheese

2 egg yolks

1 egg

chopped parsley for garnish

 

This is where is gets tricky! This is a fairly simple dish to make it is just a lot is going on at one time, if you have help in the kitchen you are going to want it! If you do not have help in the kitchen, like me, I will show you a few tricks to getting things prepared so you have a beautiful dish.

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Directions:

Start penne noddles and bacon at the same time. More than likely the noodles will be finished before the bacon is ¬† ¬† ( this is good!). Using a deep skillet, cut bacon in to small pieces and fry on medium high heat till crispy. Drain bacon grease and set bacon on a plate that has been lined with paper towels, set aside for later. Once pasta is finished, pour 2 ladles full of the pasta water into a small bowl and set aside. ¬†Drain the pasta and let it sit in the strainer until you are ready for it. ¬†Return skillet that you cooked the bacon in to the burner set at medium high heat, pour 1/4 cup of white cookie wine in the skillet to deglaze the bottom of your pan, use a wooden spoon to scrap up all the little brown bits on the bottom of the pan… they add flavor. Add heavy cream, Parmesan cheese, garlic powder, pepper, and red pepper flakes to the skillet, whisk till you have a nice sauce ( it will be a little on the runny side.. that’s OK). Quickly, in another small bowl add 2 egg yolks and one egg, whisk vigorously. Next add the whisked eggs to the 2 ladles spoons of pasta water ( this will temper the eggs so you don’t end up with a sauce that has chunks of fried eggs in it). Wait until you see the first signs of the sauce in the skillet start to boil, as soon as you do quickly add the tempered eggs and whisk for 1-2 minutes or until the sauce starts to thicken a little, it is very important that you do not stop whisking in these 1-2 minutes. Once the sauce has thicken up some turn the heat down to low add the penne noodles and quickly toss them in the sauce.. it should not take long for the noodles to warm back up. Take off the heat an place all the pasta in a large bowl, you do not want it to continue cooking any longer. Plate it up right away and garnish with bacon pieces and fresh parsley.

Note- When re-heating pasta carbonara left overs the next day, I put what I want into a small skillet on medium high heat and add a little heavy cream. This will bring the sauce back to life. I also want to add that I NEVER through the bacon in with the pasta or it will become soft and chewy. It is best just to keep it on the side and add as needed per plate.

 

Ok so I promised I would give you a few tips on how to make this dish if you did not have help in the kitchen, here they are:

* Use a very small bowl and add all the spices and set aside so they are ready to go when needed

* In a medium sized bowl add heavy cream and Parmesan cheese and give a small whisk

* In another small bowl add the egg yolks and egg and whisk vigorously, set them aside so when you need them they are ready.

Hope this helped! =)
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pasta 1

 

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. This post does, however, contain ads that I will receive commission for if clicked. This post may also include affiliate links. I am disclosing this in accordance with the Federal Trade Commission‚Äôs 16 CFR, Part 255: ‚ÄúGuides Concerning the Use of Endorsements and Testimonials in Advertising.‚ÄĚ

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