Burger foil packs AKA Hobo

 

Ingredients:

• Hamburger patty seasoned with salt and pepper
• vegetables
• Wrap in tin foil
• Bread, campfire, grill

Methods :

To cook on the grill: Place the packets on the grates, solder side down and let cook for 10 minutes. Flip and continue cooking for an additional 15 minutes.

To cook in the oven: Preheat oven to 400. Lay bags seam-side oven rack down and leave for 10 minutes. Flip and cook for an additional 15 minutes.

Enjoy !

Crustless Pizza Bake

 

Ingredients:

For the Pizza Sauce:

• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Pizza Bake:

• 1 pound ground beef (or ground turkey or sausage)
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced black olives
• 1/2 cup sliced pepperoni (choose a low-carb brand if desired)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat Your Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch (23×23 cm) baking dish.
2. Prepare the Pizza Sauce:
In a small bowl, mix together the tomato sauce, dried oregano, dried basil, garlic powder, salt, and black pepper. Set aside.
3. Brown the Ground Beef:
In a large skillet over medium heat, cook the ground beef until it’s browned and no longer pink. Drain any excess fat.
4. Add Vegetables:
Add the chopped onion, red bell pepper, and green bell pepper to the skillet with the browned beef. Sauté for 3-4 minutes until the vegetables begin to soften.
5. Layer the Bake:
Spread half of the prepared pizza sauce in the bottom of the greased baking dish.
Place the beef and vegetable mixture on top of the sauce.
Sprinkle half of the shredded mozzarella cheese over the beef mixture.
Add half of the sliced black olives and half of the sliced pepperoni.
Pour the remaining pizza sauce over the top.
Add the remaining mozzarella cheese, sliced olives, and sliced pepperoni.
6. Finish with Parmesan:
Sprinkle the grated Parmesan cheese over the top of the bake. If you like a bit of heat, add the red pepper flakes as well.
7. Bake:
Transfer the baking dish to the preheated oven and bake for 20-25 minutes or until the cheese is bubbly and slightly golden.
8. Garnish and Serve:
Remove the Crustless Pizza Bake from the oven and let it cool for a few minutes before slicing. If desired, garnish with fresh basil leaves for a burst of color and flavor.
9. Enjoy:
Serve your Crustless Pizza Bake hot and enjoy all the familiar pizza flavors without the carbs!
Tips and Variations:
Customizing Your Crustless Pizza Bake
Tips:
Be creative with your choice of toppings. Mushrooms, sliced bell peppers, and even spinach are great additions.
If you’re vegetarian, skip the ground meat and load up on veggies for a meatless version.
Variations:
For a spicy kick, consider adding diced jalapeños or a sprinkle of crushed red pepper flakes.
Customize the sauce to your liking by adding a dash of hot sauce or extra garlic for more flavor.
Customization:
The beauty of this Crustless Pizza Bake is that you can tailor it to your preferences just like you would with a traditional pizza. Whether you’re following a low-carb diet or simply want a quicker way to enjoy pizza night, this recipe is versatile and delicious.
Storage:
Store any leftover Crustless Pizza Bake in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until heated through.

Cook’s Note:

This dish is not only great for a family dinner but also for gatherings and parties. It’s a crowd-pleaser that appeals to both carb-conscious and pizza-loving guests. Enjoy the taste of pizza without the guilt!
If you’re meal prepping or looking for easy leftovers, this Crustless Pizza Bake can be reheated for a quick and satisfying lunch or dinner throughout the week. It reheats well in the microwave or oven.
Don’t hesitate to get creative with your favorite pizza toppings. Whether you love classic combinations like mushrooms and green peppers or prefer unique additions like artichoke hearts and feta cheese, this recipe can accommodate your preferences.
For a gluten-free version, make sure to use gluten-free pepperoni or sausage, and double-check that your tomato sauce is gluten-free as well. Most shredded cheeses are naturally gluten-free, but always read the label to be sure.
To enhance the pizza flavor, sprinkle some Italian seasoning or additional dried herbs over the top before baking. It’s a simple touch that can elevate the taste.
Fresh basil leaves make a lovely garnish, adding a touch of brightness and freshness to the dish. If you have basil on hand, give it a try.
Remember that the red pepper flakes are optional but can provide a delightful kick of heat. Adjust the amount to your spice preference.
This Crustless Pizza Bake is a fantastic option for those following a low-carb or ketogenic diet. It’s satisfying and packed with flavor without the extra carbohydrates from traditional pizza crust.
Whether you’re looking for a quick weeknight dinner or a satisfying dish for a casual gathering, this recipe is a versatile and enjoyable way to enjoy the flavors of pizza without the carbs. Plus, it’s a hit with both kids and adults alike. Enjoy your low-carb pizza experience!

Taco Stuffed Bell Peppers

 

Ingredients

• 4 medium green peppers, halved
• 1.5 lb ground beef, browned
• 1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe
• 3/4 cup water
• 1-1/2 cup cheddar cheese
• 1 cup sour cream
• 1/2 cup salsa

Instructions

Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!

Stuffed Pepper Soup

 

Ingredients

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef
• 1 small finely chopped onion
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves garlic, chopped
• 4 c low sodium beef broth
• 2 cups low sodium chicken or vegetable broth
• 1 can (14.5 oz) salsa tomatoes
• 3/4 cup raw rice (I use jasmine)
• kosher salt and fresh ground black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.
Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.

Delicious Beetroot and Lemon Juice Cleans Colon Waste and Loses Weight

 

Ingredients:

2 medium-sized beetroots
1 lemon
Water

Method:

Wash and Peel the Beetroots: Start by washing and peeling the beetroots to remove any dirt or debris. Cut them into small, manageable pieces.
Prepare the Lemon: Roll the lemon on a hard surface, applying slight pressure. This will make it easier to extract the juice. Cut the lemon in half and remove the seeds.
Blend It All: Place the beetroot pieces and lemon halves (without seeds) in a blender. Add a cup of water to facilitate blending.
Blend Until Smooth: Blend the ingredients until you achieve a smooth, vibrant-colored juice. If the consistency is too thick, you can add more water.
Strain (Optional): If you prefer a clearer juice, strain the mixture through a fine sieve or cheesecloth.

How to Incorporate the Cleanse:

Timing: It’s generally recommended to consume this cleanse in the morning on an empty stomach or at least 30 minutes before a meal.
Frequency: You can enjoy this cleanse 2-3 times a week or as desired. It’s essential to listen to your body and not overdo it.

Benefits of the Beetroot and Lemon Cleanse:
Colon Cleansing: Both beetroot and lemon have natural cleansing properties that help flush toxins and waste from the colon, promoting digestive health.
Weight Loss Aid: The fiber in beetroot promotes a feeling of fullness, reducing overall calorie intake. Lemon’s diuretic effect can help shed excess water weight.
Nutrient Boost: This cleanse is rich in vitamins and antioxidants, providing essential nutrients for overall health.
Improved Digestion: The combination of these ingredients supports better digestion by stimulating the production of digestive enzymes.
Enhanced Immunity: The vitamin C content in lemon strengthens the immune system, helping your body fight off illnesses.

Important Considerations:

Allergies: Be mindful of any allergies you may have to beetroot or lemon.
Stomach Sensitivity: Some individuals may experience stomach discomfort if they consume beetroot juice on an empty stomach. If this happens, try diluting the juice with more water.
Hydration: Ensure you stay adequately hydrated throughout the day, as both beetroot and lemon can have mild diuretic effects.

In Conclusion:

The beetroot and lemon juice cleanse is a delightful and refreshing way to support your colon health and aid in weight loss. It’s important to remember that while this cleanse can be a valuable addition to your routine, it should complement a balanced diet and overall healthy lifestyle. As always, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions or concerns. Enjoy this vibrant juice and embark on your journey towards a healthier you!

BEEF AND CHEESE MEXICAN SANCHILADAS

 

Ingredients

• For the Beef Filling:
• 1 pound ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 (4 oz) can diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

For the Sauce:

• 2 cups enchilada sauce (store-bought or homemade)
• 1/2 cup sour cream

For the Assembly:

• 12 small corn tortillas
• 2 cups shredded Mexican blend cheese
• Chopped fresh cilantro (for garnish)
• Sliced jalapeños (optional, for garnish)

Instructions

Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.
Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.
Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.
Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.
Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.
Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.
Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.
Sprinkle the remaining shredded cheese over the top.
Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.
Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.
Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.
Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!

Beef Stew in a Bread Bowl

 

Ingredients

For the Beef Stew:

• 1.5 pounds (680g) stewing beef, cut into cubes
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 2 celery stalks, chopped
• 1 can (14 ounces) diced tomatoes
• 4 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup frozen peas
• Chopped fresh parsley for garnish

For the Bread Bowls :

• 4 round bread loaves (such as sourdough or Italian)
• Butter for brushing (optional)

Instructions:

For the Beef Stew:
In a large bowl, season the cubed beef with salt and black pepper. Sprinkle the flour over the beef and toss to coat evenly.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until the onion becomes translucent.
Return the browned beef to the pot. Add the sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juice), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beef and vegetables are tender and the stew has thickened. Stir occasionally.
About 10 minutes before serving, add the frozen peas to the stew and stir. Cook until the peas are heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Remove the bay leaf before serving.
For the Bread Bowls:
While the stew is simmering, prepare the bread bowls. Preheat your oven to 350°F (175°C).
Cut a circular opening from the top of each bread loaf and remove the inner bread, leaving about a 1/2-inch thick bread shell.
Optional: Brush the inside of each bread bowl with melted butter and place them on a baking sheet. Bake in the preheated oven for about 5-7 minutes or until the insides are lightly toasted. This step helps keep the bread from getting too soggy from the stew.
To Serve:
Ladle the hot beef stew into each bread bowl.
Garnish with chopped fresh parsley for a burst of color and flavor.
Serve the beef stew in a bread bowl while it’s hot and enjoy your hearty and comforting meal!
This Beef Stew in a Bread Bowl is perfect for a cozy dinner or a special occasion. The combination of tender beef, savory vegetables, and the rustic bread bowl makes it a delightful and filling dish.

My Amish friend showed me this “Poor Man’s Steak” recipe. It’s so good. How come I don’t feel poor eating it?

 

Ingredients

To create this mouthwatering dish, you’ll need the following ingredients:

• 2 pounds Ground beef
• 1/2 Diced onion
• 1 cup Crumbled saltine crackers
• 1 cup Milk
• 1/4 Flour
• 1/2 teaspoon Garlic powder
• 3 tablespoons Butter
• Salt and pepper To taste

For the gravy sauce

• 1-2 cans Cream of mushroom soup
• 1.5 cups Milk
  These simple ingredients come together to create a dish that’s anything but ordinary.

Instructions

Now, let’s dive into the step-by-step instructions on how to prepare this Amish classic:
Preheat the Oven: Begin by preheating your oven to 350°F.
Mix the Ingredients: In a mixing bowl, combine the ground beef, crumbled saltine crackers, milk, minced onion, salt, black pepper, chili powder, and garlic powder. Mix them thoroughly until well combined.
Shape the Patties: Shape the mixture into oval or rectangular patties, similar to traditional steak shapes.
Coat with Flour: Coat each patty with flour, shaking off any excess.
Cook the Patties: In a large skillet, melt the butter over medium-high heat. Place the coated patties in the skillet and cook until they’re browned on both sides, which takes about 3 minutes per side. This step enhances the color and flavor.
Transfer to Baking Dish: Transfer the browned patties to a greased 9×13 baking dish.
Prepare the Gravy Sauce: In a bowl, mix the cream of mushroom soup and milk to create the gravy sauce.
Pour the Gravy: Pour the prepared gravy sauce over the patties in the baking dish.
Bake: Cover the baking dish with foil and bake for 50 minutes. Then, remove the cover and bake for an additional 10 minutes until the dish is perfectly cooked.
Enjoy: Serve and savor the hearty and comforting flavors of this Amish classic. It’s a dish where simple ingredients come together to create a mouthwatering experience that your whole family will love.

Sauerkraut Soup

 

Ingredients

• 2 tablespoons sunflower oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, finely sliced
• 1 medium carrot, diced
• 1 medium parsnip, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon allspice
• 6-8 juniper berries
• 2-3 bay leaves
• 400 g (1 lb) sauerkraut, drained
• 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
• 1.5 litres (6 cups) vegetable stock
• Salt and freshly ground pepper to taste

PREPARATION:

Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.
Season to taste and serve with rye bread or your favourite crusty bread.
Enjoy !

AIR FRYER CHICKEN WINGS

 

INGRÉDIENTS 

• 2 pounds chicken wings recommend party pack**
• 1 tablespoon olive oil
• Rub
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika
• ⅛ teaspoon chilli powder
• ½ teaspoon onion powder

INSTRUCTIONS :

Prepare the air fryer and preheat to 182 degrees C or 360 degrees F.
Add all the ingredients for the rub in a small mixing bowl. Stir until well combined.
Use paper towels to pat dry the chicken wings.
Add the chicken wings inside a resealable bag as well as oil. Shake the bag until the chicken wings are well coated with the oil.
Arrange the chicken wings into the preheated air fryer.
Cook for about 10 minutes on each side.
Adjust the heat to 390 degrees F and cook for 6 more minutes or until done.
Serve hot and Enjoy !

LOBSTER GRILLED CHEESE !

 

Ingredients :

• Fresh Lobster Meat
• Old Bay Seafood Seasoning
• Heinz Tomato Ketchup
• Frenchs Yellow Mustard
• Grated White Cheddar Cheese
• Fresh Chopped Cilantro
• Bread
• Butter

Directions :

Mix ketchup, mustard, old bay seasoning, and chopped cilantro in a bowl. Toss in your grated cheese and your lobster meat; mix well. Butter 2 slices of bread, and place your lobster mixture between 2 slices. Heat a pan on medium-high heat and add lots of butter. Sear your sandwich on both sides for about 4 minutes or until golden brown. Be sure to add lots more butter before you flip your sandwich.

Grated Ginger, Onion, Garlic, Lemon Juice, and Honey! ~ Take just one teaspoon daily and brace yourself for astonishment!

 

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon grated onion
• 1 clove garlic, minced
• Juice of half a lemon
• 1 teaspoon raw honey

Instructions

Prepare the Ingredients: Grate the ginger and onion, mince the garlic, and extract the juice from half a lemon.
Combine the Ingredients: In a small bowl, mix the grated ginger, grated onion, minced garlic, lemon juice, and raw honey. Stir until the ingredients are well combined.
Take It Daily: Consume one teaspoon of this elixir once a day, preferably in the morning on an empty stomach.
The Astonishing Benefits:
Immune System Support: The combination of ginger, onion, garlic, lemon, and honey is packed with immune-boosting compounds that can help your body fend off illnesses and infections.
Digestive Health: This elixir can aid in digestion, reduce bloating, and alleviate indigestion.
Detoxification: The ingredients in this elixir are believed to support the body’s natural detoxification processes.
Anti-Inflammatory Properties: Ginger and garlic are known for their anti-inflammatory effects, which can be beneficial for conditions involving inflammation.
Heart Health: Onion and garlic are linked to improved cardiovascular health by helping to lower blood pressure and reduce the risk of heart disease.
Sore Throat Relief: The soothing properties of honey and lemon make this elixir a natural remedy for a sore throat and cough.

A Word of Caution:

While this health elixir is generally safe for most people, it’s essential to consult with a healthcare professional, especially if you have any underlying health conditions or are taking medications.

Incorporating this elixir into your daily routine can be a simple yet astonishing way to support your health and well-being naturally. Embrace the power of nature’s remedies and discover the potential benefits of this unique combination of ingredients.

PISTACHIO PUPPY CHOW

 

INGREDIENTS

• 1 (12 oz) box Rice Chex
• 1 (14 oz) can sweetened condensed milk
• ½ cup butter, melted
• 1 cup white chocolate or cream cheese chips
• 1 (3.4 oz) instant pistachio pudding mix
• ½ teaspoon vanilla
• ½ teaspoon salt
• 2 cups powdered sugar

How To Make Pistachio Puppy Chow

Pour cereal into a very large bowl or doubled clean brown paper bag, set aside.
In a large microwave-safe bowl, add sweetened condensed milk, butter, and chips. Microwave in 30 second increments, stirring between, until chips are fully melted. Mix until smooth.
Mix in the pudding powder until evenly combined, then add vanilla and salt.
Pour pudding mixture over the cereal and toss until evenly coated, then add powdered sugar and toss again.

Allow treat to cool then store in an airtight container. Best when eaten in the first day or two!

Big Mac Salad

 

Ingredients :

• 1 lb ground beef (cooked and cooled)
• 1 bag of shredded lettuce
• 1/2 medium onion- diced
• 1/4 cup diced dill pickle (or more if you’re a pickle lover)
• 1/2 cup shredded cheese
• 1/4 cup thousand island dressing

Instructions

Cook ground beef, drain and set aside to cool. Chop/dice/shred all ingredients and put in bowl. Add cooked ground beef.
Mix, add dressing, mix again and serve
(My family loves for me to leave the dressing on the side for everyone to do their own- I also put tomatoes on the side) The photos below show the recipe doubled.

STUFFED BELL PEPPER SOUP

 

Ingredients:

• 2 pounds ground beef
• 2 bell peppers diced
• 1 onion chopped
• 3 cloves garlic
• 1 teaspoon Slap Ya Mama
• 1 teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon Worcestershire sauce
• 14.5 ounce can diced tomatoes
• 14.5 ounce can crushed tomatoes
• 32 ounce beef broth
• 1 cup rice

Instructions:

In a large pot or Dutch oven over medium heat, cook ground beef, onions, bell peppers, and seasonings until meat is no longer pink.
Add minced garlic, stir and cook for two additional minutes.
Drain and return to pot.
Add tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir.
Bring to a boil, reduce heat, cover and cook until rice is tender, approximately 25-30 minutes.
Ladle soup into individual bowls and top with cheese.

Lemons, Why Dip In Salt: Grandma’s Old Trick

 

Storing lemons in the refrigerator may not be the best solution, as the refrigerator temperature can dehydrate the lemons and “dry out” the zest of the citrus fruits. What is the best way to store lemons when you have a lot of them? We will find out.

Mold often forms on lemons. The origin of mold formation depends on climatic conditions, but also on the harvest and distribution of citrus fruits. If lemons are damaged during transportation, the citrus fruits themselves are at risk of mold growth.

Acidic PH makes lemons more susceptible to fungus spores. Indeed, mold proliferates more in acidic environments.

The mold attacks lemons, but in no way makes them toxic or harmful to the touch or smell. We will find out how to store lemons in such a way as to avoid the formation of mold?

Here is the method to prevent the attack of spores:

Please note that it is entirely possible to preserve lemons at home, while protecting them from spores. Here’s what you need to do:

Cut lemon slices.

Pour water and salt into a container.

Place the washers in the container.

Close it tightly and shake.

Store for months.

Pickled lemons can keep their freshness very well for a long time, thanks to the special property of salt.

Instant Pot Spaghetti and Meatballs

 

Ingredients

• 1tbsp Olive oil
• ½ Onion, chopped
• 1l bGround beef
• 2tsp Garlic powder
• Salt and pepper to taste
• 3tsp Minced garlic
• 1tbsp Italian seasoning
• 1jar Pasta sauce
• 3c water
• 1lb Spaghetti pasta
• 1 can diced tomatoes

How To Make Instant Pot Spaghetti and Meatballs

Add the oil to the bottom of the Instant Pot, and turn to saute.
Saute the onions until softened.
Stir in the meat, Italian seasoning, garlic powder, minced garlic and salt and pepper to taste. Saute until the meat is cooked through. Drain the excess far, and scrape the meat mixture out of the Instant Pot. Set aside for later.
Turn the saute function off, and pour half of the water into the Instant Pot.
Break the spaghetti noodles in half, and layer them in an “x” pattern in the bottom of the pot.
Cover the spaghetti noodles completely with the pasta sauce, diced tomatoes and remaining water. Be sure the noodles are submerged completely.
Place the lid on the Instant Pot, and set it to sealing.
Cook on manual high for 5 minutes.
Allow a natural release for 5 minutes once finished, and then carefully push the valve to the venting position to release the remaining pressure.
Once able to, open the lid, return the meat mixture to the Instant Pot, and stir everything to combine well before serving.

The Ultimate Vinegar Trick: Unlocking the Secret to Perfect Crispy Fries

 

Ingredients:

• Potatoes
• Oil for frying
• 1 heaping tablespoon of cornstarch
• 2 tablespoons of white vinegar
• Water

Step-By-Step Guide to the Ultimate Crispy Fries:

1. Select Your Spuds: Choose high-starch potatoes like Russets. These hold less moisture and guarantee a crispier outcome.
2. Cutting Matters: Cut your potatoes uniformly to ensure even cooking. Aim for a thickness of about ¼ to ½ inch.
3. The Vinegar Bath: Here’s where the magic happens. In a large pot, combine enough water to submerge your fries and stir in 2 tablespoons of white vinegar. Add your sliced potatoes and bring to a boil. Once boiling, let them cook for about 5 minutes. Drain and let them dry thoroughly.
4. Cornstarch Coating: This is another trick to add an extra layer of crunch. In a large bowl, sprinkle the cornstarch over your par-boiled fries. Toss them gently to ensure an even coating.
5. Time to Fry: Heat your oil to 350°F (175°C). Fry your potatoes in batches, making sure not to overcrowd the pot. Fry until they’re golden and crisp. This should take around 3-5 minutes.
6. Drain and Serve: Once done, place them on a paper towel-lined plate to drain excess oil. Salt immediately and serve while hot!

The Secrets Behind the Perfect Recipe:
While the vinegar bath is the star of the show, other elements also play crucial roles:

• High-starch potatoes: As mentioned, these potatoes hold less moisture, leading to a crisper finish.
• Uniform Cutting: This ensures even cooking, making every bite consistently delicious.
• Cornstarch: Acts as a double armor, creating an extra crunch factor that sets these fries apart.

Frequently Asked Questions (FAQs):

Can I use apple cider vinegar instead of white vinegar?

While you can, white vinegar is preferred due to its neutral flavor.
Is the cornstarch step mandatory?

It’s optional but highly recommended for that extra crunch.
What oil is best for frying?

Vegetable oil, canola oil, or peanut oil are great options for frying.

CHICKEN WITH GARLIC PARMESAN RICE

 

Ingredients

• 2 tbsp olive oil
• ½ c. butter, (1 stick)
• 1 pound chicken tenders
• ½ tsp garlic powder
• 2 tbsp minced garlic
• 1 tsp salt, divided
• ¼ tsp red pepper flakes
• 1 ½ c. white rice, (uncooked)
• ½ c. dry white wine, (such as Pinot Grigio)
• ½ c. Parmesan cheese, (grated or shredded)
• 3 c. chicken broth
• Salt and pepper

How To Make Chicken with Garlic Parmesan Rice

Step 1: In a large skillet, heat the olive oil over medium heat. In the meantime, season the chicken with salt, pepper, and garlic powder. Place the chicken into the skillet and sear until browned and completely cooked. Set aside when done.

Step 2: Into the same skillet, place the butter, garlic, pepper flakes, and ½ tsp of salt. Saute over medium heat for a few minutes. Adjust the heat to medium-high, then pour in the white wine. Cook for approximately 5 minutes, stirring constantly. Reserve 3 tbsp of the pan sauce for later.

SLOW COOKER CHICKEN NOODLE SOUP

 

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS

Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley.
Serve immediately.