Love this! It’s what I need when I need a quick fix for comfort!

 

Ingredients:

12 ounces sausages (think kielbasa or smoked sausage), sliced

5 peeled and chopped potatoes

5 cups cabbage, chopped or shredded

1.5 cups chicken broth

1 white onion, sliced thinly

A sprinkle of dried thyme

Salt and pepper, for that perfect seasoning

How to Whip It Up:

Give that sausage a quick browning in a skillet.

In your slow cooker, layer those sausage slices, diced potatoes, cabbage, and onion slices.

Season it right with some salt, pepper, and a hint of dried thyme.

Drizzle over that chicken broth to marry all those flavors together.

Cover up and let it simmer on low for about 6-8 hours, or until those potatoes are melt-in-your-mouth soft.

Ready to fall in love with a dish? This Slow Cooker Sausage, Potatoes, and Cabbage delight isn’t just food – it’s a hug in a bowl. Whether it’s a weekday dinner fix or a star dish for a family get-together, this one’s a guaranteed heart-warmer. Dig in and enjoy every bite!

Classic Egg Drop Soup

 

INGREDIENTS

4 cups chicken broth

3 large eggs

1/4 teaspoon ground white pepper

1/2 teaspoon sesame oil

2 tablespoons cornstarch

3 tablespoons water

2 green onions, thinly sliced

Salt to taste

DIRECTIONS

In a saucepan, heat the chicken broth over medium-high heat. Bring it to a simmer.

While the broth is heating, in a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the soup.

In another bowl, beat the eggs, ground white pepper, and sesame oil until well combined.

Once the broth is simmering, gradually pour the egg mixture into the pot in a slow, steady stream while gently stirring the broth in a circular motion. The eggs will cook immediately and form delicate ribbons.

In a separate small saucepan, blanch the green onions in boiling water for about 30 seconds to remove their sharp bite. Drain and set aside.

Stir the cornstarch mixture to recombine and then add it to the soup, stirring continuously until the soup thickens slightly.

Taste the soup and adjust the seasoning with salt if needed.

Ladle the Egg Drop Soup into bowls, garnish with blanched green onions, and serve hot.

Traditional Soda Bread

 

INGREDIENTS

3 1/2 cups all-purpose flour, plus extra for flouring work surface

1 teaspoon baking soda

2 teaspoons salt

1 1/2 cups buttermilk, (make your own by following the ratio of 1 cup whole milk to 1 tablespoon white vinegar)

PREPARATION

Preheat oven to 425˚.

In large bowl combine dry ingredients, then slowly add buttermilk until just mixed.

Flour work surface and turn out dough.

Mold into a round shape and cut a large cross into top.

Transfer to baking sheet. Bake for 35 minutes or until golden crust forms on outside. When fully baked loaf should sound hollow when knocked on.

RUNZA CASSEROLE

 

INGREDIENTS

2 pkgs refrigerated crescent rolls (do not separate rolls)

2 lbs ground beef

2 tablespoons butter

4 cups green cabbage, shredded

1 large yellow onion, finely chopped

1 1/2 cups Mozzarella cheese, grated

Kosher salt and freshly ground pepper, to taste

How To Make Runza Casserole

Preheat oven to 350°F and grease a 9×13-inch baking dish with nonstick spray. Set aside.

Unroll one tube of crescent rolls but do not separate, and place sheet in bottom of prepared baking dish. Bake 5 minutes.

In a large skillet over medium-high heat, season ground beef and cook until no longer pink. Drain fat as needed and push meat to outer edges of skillet.

Add butter to center of skillet. Once melted, add onions, salt and pepper, and cook, stirring for 2 minutes.

Add cabbage and let cook down until wilted, about 5 minutes. Adjust seasoning as needed.

Spread mixture over baked crescent rolls. Top with mozzarella and remaining sheet of crescent roll dough.

Bake until top is golden brown, 20-25 minutes. Let rest 5 minutes before serving. Enjoy!

Crispy Honey Garlic Chicken

 

Ingredients

2 large boneless skinless chicken breasts – cut in half lengthwise and pounded to an even thickness to make four cutlets

2 large eggs, beaten + 1 tbsp water

1 c flour

1 tsp cayenne pepper

1 tsp smoked paprika – regular is fine if you don’t have smoked

½ tsp salt

¼ tsp pepper

½ tsp garlic powder

¼ c vegetable oil

Honey Garlic Sauce:

½ c honey

2 tsp minced garlic

2 tbsp soy sauce

1 tbsp corn starch + 3 tbsp cold water

How To Make Crispy Honey Garlic Chicken

Place a saucepan on the stove, then add soy sauce, honey, and garlic. Stir until well blended.

Turn the heat to medium and allow the mixture to boil.

In a mixing bowl, add cold water and cornstarch. Stir until well mixed.

Pour the cornstarch into the pan and stir until well blended and thick.

Remove the pan from the heat.

In a mixing bowl, add flour, garlic powder, cayenne pepper, paprika, salt, and pepper. Whisk until well mixed.

In another mixing bowl, add 1 tbsp of water and eggs. Whisk until well mixed.

Dip each chicken slice into the egg wash, then into the flour mixture. Make sure to coat them well.

Place a large skillet on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the chicken pieces and cook each side for about 5 minutes or until golden brown.

Add the fried chicken slices into the bowl with the honey garlic sauce and toss until well co

ated.

Serve hot and enjoy!

Maid-Rites are a ground beef sandwich

 

Ingredients

• 1 pound lean ground beef
• 1 small onion, finely chopped (optional)
• 1/2 teaspoon salt
• 1 tablespoon prepared yellow mustard
• 1 tablespoon distilled white vinegar
• 1 teaspoon granulated sugar
• water
• salt and pepper, to taste
• steamed hamburger buns, for serving
• Topping ideas:
• ketchup, mustard, pickles, onions

Instructions

In a skillet, brown and crumble the ground beef with the onion and salt over medium-high heat until the meat is no longer pink. Be sure to make the crumbles small as it cooks. Drain any fat, if necessary.
Add the mustard, vinegar, and sugar to the beef mixture. Add enough water to just cover the meat. Bring the mixture to a boil. Reduce the heat to medium-low heat and continue to cook uncovered, stirring occasionally, until most of the water has evaporated. Taste and then season with additional salt and pepper to taste.
Serve the meat mixture on steamed buns with desired toppings.

Patty Melts with Secret Sauce

 

Ingredients

• For the patty melts:
• 1 lb.Ground beef
• 6 Slices rye bread
• ½ tsp.Onion powder
• ½ tsp.Garlic powder
• Salt and pepper to taste
• 6 Slices cheddar cheese
• 6 Sliced provolone cheese
• 6 Tbsp.Butter softened and unsalted
• For the secret sauce:
• ¼ C.Mayonnaise
• 2 Tbsp.Chopped bacon pieces
• 3 Tbsp.Ketchup
• 1 tsp.Sugar
• 1 tsp.Relish

How To Make Patty Melts with Secret Sauce

Form the meat into 3 flattened patties with roughly the same shape as your bread slices.
Season the meat on both sides with the onion powder, garlic powder and salt and pepper to taste.
Cook the patties over medium high heat on the stove until cooked through. Remove from the pan.
While the meat is cooking, mix together the ingredients for the sauce until well incorporated.
Wipe the skillet used to cook the meat clean and reduce the heat to medium.
Butter one side of each piece of bread well.
Place three pieces of bread buttered side down in the skillet.
Top each slice of bread with 2 slices of provolone cheese, a meat patty and 2 slices of cheddar cheese.
Put a little bit of the sauce on the non-buttered side of the remaining slices of bread, and place them sauce side down on top of the patty melts in the skillet.
Flip the patty melts over once the provolone has melted and the one side of the bread is well toasted.
Toast the other side of the bread well, and then serve.