State Fair Noodle Bowls

I went to a very special event last weekend.  The GRAND OPENING and open house for an airbnb called "The Smith House" in Ord, NE.  The reason it was so special is because it was my forever home.  My sister, #3, bought the house after my dad passed away 1.5 years ago and has spent all this time renovating it.  It is cozy perfection, fit for a king and my parents would be so proud.

What does this have to do with this recipe you ask?  While I was there, my sister gave me an old ramen noodle cookbook that she found in the house.  She knows my secret, or not so secret love for ramen.  In it, there is a section of noodle bowls.  Hubby and I got on a roll of different kinds of noodle bowls we could do.  He said, "remember the smell of the sausage, onion and peppers at the fair"?  How could I forget?!  He asked if I could make THAT into a ramen bowl.  I agreed we could do it on pork flavored ramen and wa-laa.  Here. We. Are.

This recipe I am just making for 2! It's easy to double or triple. I am going heavy on the protein.

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3 pkgs Pork Ramen (chicken or beef would work as well)

1 Red Bell Pepper sliced into narrow strips 

1/2 of a small Yellow Onion also sliced thin.

5 links of Sweet or Hot Italian Sausage (cut into thick chunks)

1 TBSP oil (olive or veg)

1 TBSP butter

Salt to taste

1 tsp Italian Seasoning

In a deep skillet add in your oil and butter until butter is melted.  Add in peppers and onions along with Italian seasoning and salt. Stir often for 5 to 7 minutes until they are very soft.  If you cut them thicker they may take up to 10 minutes.  Add in sausage and continue to fry until cooked all the way through.  When this is done, cover and remove from heat.  Prepare your ramen however you prefer, stovetop or microwave.  Drain off almost all of the water when done and add in seasoning packets.  You can choose to leave water for broth as well, we just prefer no broth on this one.  To serve, place noodles in the bottom of your bowl and top with a generous spoonful of your sausage, peppers and onions mixture.  

ENJOY!

PS.  Got leftover sausage and peppers?  Toss those bad boys on a toasted roll, maybe with some provolone for lunch!

Cheesy Potatoes-Pantry Staple

Hello, everybody and welcome back to another recipe!  Summer is coming, and it is a time when many of you are feeding your children or grandchildren more often than during the school year.

I am working on using up all of my pantry staples, so that I can replenish them.  One of those probably "passed over" staples is canned potatoes.  I always have them in the pantry, but somehow I don't use them near as often as I think I'm going to.  Well a side dish my sister (#1) used to make came back to mind recently.  I have made it about 4 times in the last month per hubby's request! I don't know if this is EXACTLY how she made it but, I am sure mine is the superior version. 🤣

Cheesy potatoes are SO easy.  They are quick and you can pair them with darn near anything.

Let's get to this super easy recipe.  Everyone will love it!

You will need:

2 cans of drained whole potatoes.

1 1/2 Tbsps butter

1 heaping Tbsp flour

1 1/4 cups milk

1/3 cup shredded cheddar cheese

salt and pepper to taste

parsley if desired 

Melt your butter in your pot.  Whisk in your flour and let cook 2 to 3 minutes.  Add in milk and continue to whisk until completely smooth.  It will begin to thicken as your milk heats up.  When it is smooth and slightly thickened add in your cheese and stir until smooth.  Add in your potatoes, turn off heat and cover.  Let stand 5 to 10 minutes.  The potatoes will heat through from the cheese sauce!  Sprinkle some parsley on top to serve if desired.  This isn't the prettiest to look at but, the parsley or maybe even chives will

brighten it up a bit.

ENJOY!

Haluski

Hey, hey, hey! Good to see you all again!  Summer is coming!  Yeahhh! I love Spring myself but hot summer days make me happy too.

Today I am sharing haluski with you. It is a super easy, one pot dish. Popular in variations in Poland, Ukraine, Slovakia etc.  It is SO good and you can use pancetta, bacon, or Kielbasa for your protein! Got to love options!

This is definitely a less than 30 minute recipe and all you need is one pot and a spoon. I make mine a little different than most people. You can add chopped onion but we skip it! Let's get to it!

VIDEO!

You will need:

1 ring of Kielbasa 

3 Tbsp Butter

1 small Head of Cabbage

2 Tbsp mined Garlic

4 cups Chicken Broth

12 oz bag of Egg Noodles

Salt and Pepper to taste

In a large pot add in Kielbasa cut into coins.  Lightly brown and then add in butter.  Let melt and drop in your garlic (and onion if using it).  Let cook while stirring for 2 minutes then add in cabbage shredded or chopped small. This will start to wilt down, stir and cook for approx 5 minutes.  Stir constantly!  Next is the chicken stock. Add it in let come to a boil, when it does add in egg noodles.  Give it a good stir.  The stock won't come to the top but don't panic.  Put the lid on and cook for the time suggested on the noodle package.  Stir a couple times and get the lid back on!  When it is done Stir again and let sit 5 minutes before serving.  Delicious!

ENJOY!

Homemade Chicken Pot Pie

Hello friends!  Today is St. Patrick's Day and while my corned beef and cabbage are making their way to greatness I have this recipe to share with you.

I grew up eating Banquet Chicken Pot Pies and I still love them in a pinch.  However, my homemade chicken pot pie just triggers my inner need for comfort and joy!

You can choose to use my recipe for homemade pie crust or use store bought.  I got a great deal on sme at the store and so expect lots of "pie" recipes!

This is easy, let's go!

You Will Need:

4 tbsp butter

1/4 cup flour

1/4 tsp dried thyme

1 tsp dried parsley

2 to 2 1/2 cups chicken stock

3/4 cup half and half

3 cups shredded or cubed chicken (cooked)

1 lg or 2 med potatoes, cooked and small diced

1 cup frozen peas and carrots

2 pie crust (make in advance if making your own and refrigerate 1 hr)

salt and pepper to taste

1 egg

Preheat oven to 400 degrees F.

Melt butter in a large pot.  Sprinkle in flour and let it cook for about 3 minutes while stirring.  Add thyme and parsley.  Pour in chicken stock and half and half.  Add each slowly while whisking so you don't get any lumps.  Then the rest of the ingredients, chicken, potatoes and peas and carrots can go in.  You should have a thick gravy full of veg and chicken!  Set aside to cool

Place your first crust in a deep pie dish.  Add your filling after it has cooled considerably then lay the second crust over the top and pinch the top and bottom crusts together!  Flute them if you like.  This is the part of the video that is missing. Sorry.  Take an egg and splash of water and beat it together in a bowl.  Brush the top with it and edges and sprinkle a little thyme, salt and pepper on top

Bake for 35 to 40 minutes

ENJOY!

Cheddar's Copycat Croissants

Cheddar's...have you ever been there?  OK, imagine being seated in a casual restaurant and being served these warm croissants, drizzled in a sweet butter concoction that melts in your mouth. To. Die. For.

These are really easy, not even a real recipe I suppose but I did actually make these a couple of times before I got it just right.  See, the first time I thought it was more of an 'icing' situation, so I used powdered sugar to sweetened my butter.  While it was tasty, it was definitely not right. It was a honey situation all the way.

Video

I am not making homemade Croissants. Just isn't happening for me.  I swear by the ones at Costco, so sue me.  This will cover about 5 Croissants, 7 if you are stingy!  Just double the recipes for more!

5 Tbsp butter

1 HEAPING Tbsp honey

Croissants

Melt butter in microwave or in small sauce pan on the stove top.  Add in honey once melted.

Heat croissants for 20 to 30 seconds in microwave.  Drizzle OR drown them in your melted honey butter and experience these pillows of pure goodness melting in your mouth!

ENJOY!