Valentine’s Day was this past weekend and yes I am a sucker for Valentine’s Day! 🙂 I love all the love in the air. My hubby is so sweet to me every day…hehe but he pulls all the strings on Valentine’s Day. Meaning, he always makes me a delicious dinner, picks out and watches sweet sappy romantic movies with me and he gets me beautiful flowers. This year he also planned a romantic train ride to Mount Rainer. He really is so great, I sure do love him hehe. 🙂
I made a nice tasty EASY dinner this weekend. You must try it if you love Philly Cheesesteaks and green peppers. I call this dinner Philly Cheesesteak Stuffed Peppers. Jesse ate three of these in one sitting because he liked it so much. I don’t think this meal could come together any faster or be any easier. You must try it out and let me know what you think.
- 2 Green Peppers
- 8 slices of provolone cheese
- ½ C Mushrooms, diced
- ¼ C of a Yellow Onion, diced
- Roast beef, I just used the carving board lunch meat kind
- Preheat oven to 400 degrees.
- In a frying pan, place some olive oil, your onions and mushrooms on medium heat and cook until the mushrooms and onions are nice and soft. Season with some salt, pepper and garlic.
- While your mushrooms and onions are cooking, cut your two peppers in half and take out the seeds and veins.
- Place a slice of provolone cheese inside each pepper.
- Then put a spoonful of your onion and mushroom mixture in each of the peppers.
- Next, place a good amount of your roast beef in each pepper so it seems to be overflowing.
- Then place one more slice of cheese on each pepper and place it in a baking dish.
- Place the baking dish in the oven for about 15-20 mins until the cheese is nice and bubbly.
This weekend is the weekend to decorate for Christmas! I usually am against putting up anything Christmas before Thanksgiving, but I realized that I am always so sad when Christmas is over because it just goes so fast. So I’m going to see if maybe celebrating it a little earlier this year will help with my end of the year Christmas blues. I just LOVE Christmas (and who doesn’t) and I wish I could celebrate it all year long…..but then maybe it wouldn’t be as special. Jesse and I are going to take our Christmas card photo’s this weekend too. This year I want to include my puppies. They are usually so bad at taking pictures, but I really want them to be included in the photos that everyone in my family will see on the Christmas card this year. So I’m going to take on the challenge of getting them to take a few good photos with Jesse and I. 🙂 They are just so cute, how could they NOT be in the family photo ;).
For dinner I made these yummy Cheeseburger Packets. As I have previously stated many times before, my favorite food is hamburgers. But this meal is not your typical beef on a bun, oh no no no! This takes burgers to the next level! These cheeseburger packets are super kid friendly because they are much easier to eat. You can really fill these packets with whatever you like to put on your burger and whenever you bite into it, it will be a little piece of heaven in your mouth (or maybe that is just the way I feel…) Try these delicious packets out; let me know what you think!
- 1 tube of Grand’s biscuits
- ½ lb. ground beef
- 2 strips of bacon
- ¼ C chopped onion
- Shredded Cheese
- 1 TBS Worcestershire sauce
- Garlic powder
- Shredded lettuce
- BBQ sauce
- Preheat your oven to 350 degrees and spray a baking dish with non-stick cooking spray.
- In a frying pan, on medium-high heat, place your ground beef and onion and cook until the ground beef is completely cooked through. Season with salt, pepper, and garlic powder.
- While you are preparing your ground beef, place two bacon strips on a baking pan and place in the 350 degree oven for about 10 mins, or until the bacon is cooked.
- Take your grand biscuits and flatten them out. There should be 8 flat biscuits to fill with goodness.
- Once your bacon is done cooking, set on a paper towel to drain the excess grease, and then break into pieces into the beef and onion mixture. Mix in your Worcestershire sauce.
- In each of the center of your flatten biscuits, place a spoonful of your beef mixture. And then top that with shredded cheese. (feel free to add whatever you like on your burger into the packet as well i.e pickels, tomatoes.. I like to save the mustard and ketchup to dip my packets in once they are completely cooked, but you can choose to put mustard or ketchup into the packets before you cook them too.)
- Roll up the biscuits by bringing each corner of the biscuit into the center and pinching it closed.
- Place them side by side in your greased baking dish and pop in the oven for about 25-30 mins.
- Eat with a side of ketchup or mustard or even BBQ sauce!
Phew this last week has been a whirl wind!! I feel like it has been forever since I posted on my blog. I have so many pictures of recipes I have been making, but I have been slacking on putting them up on my blog 😦 I am going to try to get better at that. This last week I didn’t post ANY new posts because I was sick all week….booo! But since I am feeling better I thought I would take this opportunity to finally upload a new recipe. This one is No- Tomato Chili. I can’t eat tomatoes. I guess I’m allergic to them. But it’s the perfect time of year to make chili…..here in lies my dilemma. So I searched and searched for a chili recipe that had no tomatoes, but also was super yummy. I finally found just the right one (with a few adjustments of my own of course) and boy was it a delight to eat on a cold fall day. I made a WHOLE crockpot full of this chili. I froze some leftovers and I also have Frito pies and chili over baked potatoes on my dinner menu this month, so we are defiantly satisfying our craving for chili. I don’t think this meal could get any easier really. I made it one morning before I was headed to work, it literally took me about 15 minutes to throw everything into the crockpot and I just let it simmer all day. When I got home the house smelled like delicious chili! 🙂 Try this recipe out; let me know if you like a no-tomato chili as much as I do!
- 1 lb ground beef
- ½ Onion, diced up into little pieces (I used a yellow onion, but any onion would work)
- ½ Green bell pepper, diced up
- ¼ C Worcestershire sauce
- 1 ½ TBS Chili Powder (If you like spicy food, feel free to add more)
- 2 tsp. ground cumin
- 2 tsp. dried oregano
- 2 tsp. garlic powder
- 3 cans Kidney beans (I used one can of dark kidney beans and two cans of light kidney beans, but I don’t think it matters, you can use any kind of kidney beans you like)
- 3 cans of pork and beans
- 1 can of green enchilada sauce
- 1 can of beef broth
- Shredded cheese
- Some diced up jalapenos (from the jar)
- Salt and pepper
- First, in a frying pan cook your ground beef and onions until the ground beef is completely cooked through.
- While that is cooking, place everything listed above into the crockpot. Mix everything well together. I did drain the liquid from the bean cans. If it doesn’t seem liquidy enough, add more green enchilada sauce, beef broth OR water whichever you prefer. I only diced up about 5-6 jalapenos because I don’t like very spicy, but feel free to add to your liking.
- Once your beef and onions are finished, put into the crockpot and mix in really well.
- Place the lid on and cook on low for 10 hours.
I am so excited to post this fabulous recipe that comes from a wonderful family cook! It is one of Jesse’s very favorite meals, mainly because his mawmaw use to make it! Jesse’s grandma (mawmaw) use to be one of the best cooks in the Johnson family. I wish I could have been around mawmaw when she was cooking for her family, I would have loved to learn all her tasty recipes and develop some of her skills in the kitchen. I do have this awesome cookbook of some of her recipes and I always have Jesse’s family telling me about some of their favorite things that mawmaw use to make for them. I was excited/hesitant when Jesse wanted me to put this dish on the dinner menu, not because it is mawmaw’s recipe, but mainly because I don’t like corn beef but Jesse won me over by saying he wanted to cook it. 🙂 The meal is called Corn Beef and Hash. Now, I have NEVER liked corn beef. That nasty chunk of meat that my parents use to make every St. Patrick’s day with boiled cabbage….UGH it was the most disgusting dinner ever!! So I was really skeptical when Jesse told me he wanted to have this for dinner some night. I finally caved in, and trusted Jesse and let him cook this for dinner. And let me tell you, it was soooooo delicious!! I was pleasantly surprised how tasty this dish is and it will definitely appear on the dinner menu again soon. Try it out; let me know what you think!
- 1 yellow onion, diced up
- 2 Potatoes diced up, I used Russet potatoes
- Corn Beef in the can
- Dash of pepper
- Cook your diced potatoes and onion in a well-oiled frying pan on medium heat.
- Once you potatoes are pretty much all the way done, add in your corn beef. You are going to need to break up the corn beef and spread it out in the pan, coating the potatoes really well with it.
- Sprinkle in a dash of pepper, and let cook until the corn beef is brown and crunchy looking.
As a person who doesn’t like real authentic Mexican food, I sure do make Americanized Mexican dishes for dinner pretty often and last night was no exception. I can’t help it because I know how much Jesse misses his beloved Mexican food. For dinner last night I made nachos, but not just plain ol’ nachos on tortilla chips, I made them on yummy crispy potato slices. We buy the big bag of potatoes at Costco so I’m always looking for interesting ways to use them up. I thought this was a great compromise between Jesse’s love of Mexican food and my not love of Mexican food. He spiced his nachos up a bit with salsa and jalapenos but those are certainly optional and the dish taste great with or without them. Try out these tasty nachos and let me know what you think.
Ingredients: (this dish has no measurements because you can add all these ingredients to your liking)
- 2 Potatoes, washed well (I used Russet potatoes but any would be great for this dish)
- Ground beef
- Black beans
- Crushed up tortilla chips
- Shredded cheese
- Chili powder
- Dash of cumin
- Plain Greek yogurt
- Jalapeno’s/green chilies
- Preheat oven to 350 degrees.
- After you have washed your potatoes well, slice them up into about ½ in thick slices. Oil a baking dish REALLY well (or else your potatoes will stick to the pan) and place your potato slices on the baking dish. Sprinkle one side of the potatoes with salt, pepper, and chili powder. (If you want spicy potatoes add more chili powder.) Place in the oven for about 15 mins. Once the 15 mins are up, take the potatoes out of the oven and flip them over. Re-oil your baking dish and sprinkle the potatoes with salt, pepper, and a dash of chili powder. Place back in the oven until nice and golden brown.
- While your potatoes are cooking in the oven, throw your ground beef into a frying pan on medium heat, sprinkle with salt, pepper, and a dash of cumin. Cook the ground beef all the way through.
- Once your ground beef is done, turn the heat down to low and add in your black beans and corn and cook just until they are warm.
- Now it’s time to assemble your nachos.
- Place a few of your potato slices on a plate and top them with your ground beef, bean and corn mixture. On top of that, sprinkle some shredded cheese and crush up some tortilla chips to put on top of your cheese.
- Then add all the ingredients you like on your nachos. I put lettuce, guacamole, plain Greek yogurt and a little more cheese on top of mine and Jesse put lettuce, guacamole, plain Greek yogurt, salsa, and jalapenos on top of his.
There is this delicious little restaurant in Arizona called Cornish Pasty. It is located right where my old job use to be near the ASU campus in Tempe and Jesse and I would go there often for dinner. They serve these extremely tasty calzone things but they are in this flaky, buttery, warm bread packed full of amazing ingredients, spices and sauces. My favorite pasty to get is the italian style one and Jesse’s favorite is the Shepherd’s Pie one. They have a huge selection of all kinds of pasties and you can also watch them make them. I was thinking of that place last night, because I miss it, but also because the Shepherd’s pie pasty was delicious and I wanted to make something like it for dinner. So I may not have had the right ingredients to make the breading part, but I did have the ingredients to make a Shepherd’s Pie, so that is exactly what I made last night for dinner. One of Jesse’s favorite dinners is Shepherd’s pie because eating your vegetables mixed with your potatoes and beef for some reason taste so good, ha! This recipe is super easy, super-fast, and of course super tasty!
- ~ 3 C ground beef
- 3 C frozen mixed veggies
- Mashed Potatoes
- Shredded cheese
- Cook your ground beef in a small frying pan on medium high heat. Sprinkle with salt, pepper and parsley and cook until no more pink is showing.
- I used a pretty small baking dish to fit this dinner in because it is only serving two people (I think the size of mine was somewhere around 6 cups.) Preheat your oven to 350 degrees.
- No it’s time to start your layering. First, place your cooked meat on the bottom of your baking dish and spread it all out. Then layer on top of that your frozen mixed veggies. Sprinkle some more of your salt, pepper, and parsley and even some of your shredded cheese.
- I used mashed potatoes from a quick instant pack, but making your own mashed potatoes will work perfect for this too. On top of your veggie layer, put your mashed potatoes. You want a nice think layer of potatoes; I’d say at least two inches thick.
- Then sprinkle the top with a little more cheese, and pop in the oven for about 20 mins until its nice and hot.
Last night for dinner I made another staple in the Johnson household. Jesse and I can both agree that this pasta is a great compromise between his love of Mexican food and my not-so-love of Mexican food. It’s called Enchilada Pasta. I really love making this dish because you just throw everything into a pot and voila, a delicious comforting dinner!
Jesse and I took our dogs for a walk yesterday in the beautiful 80 degree, sunny weather. I think Prudence gets a lot of pent up energy and if you don’t take her for a walk everyday she gets very angry! So we try to get her exercise in every day. After our walk, I came home and threw this dinner together so Jesse and I could watch this mini TV series we are obsessed with. It’s a Stephen King book that has turned into a mini-series called Under the Dome. It’s suspenseful and the episode always ends on some sort of cliff hanger. It normally comes on TV on Monday nights, but Jesse and I usually watch it on the computer on Tuesdays while we eat dinner. Luckily we have been able to watch this show at a more normal time in the evenings this week because I have been working the same schedule as Jesse. My schedule at work has changed for this week so we leave to ride the bus together in the morning and we come home together too. I typically start later in the day and get home later, but I have been fortunate enough to be cross-training at my job so I was put on a different schedule.
Enchilada pasta is a really great dinner and I highly recommend trying it out. Let me know what you think!
- ½ lb. of Pasta noodles (some sort of Penne or even egg noodles)
- Ground Beef (I didn’t measure how much ground beef because it’s up to you how much you like to put in your pasta.)
- 1 C Corn
- 1 C Black beans, rinsed and drained
- 1 C Salsa
- 1 ½ C Green Enchilada sauce
- ½ can of green chilies (I used half of the small can)
- ½ C plain Greek yogurt
- Shredded Cheese
- Sprinkle of chili powder
- Cook your pasta according to the packaged directions.
- Brown you ground beef with salt/pepper and a dash of chili powder in a frying pan on medium heat until it is cooked all the way through. Once it is finished, remove from pan and set on a plate with a paper towel to drain the excess grease.
- In the same frying pan on medium low heat, put your corn, black beans, green chilies and salsa. (feel free to add more salt/pepper and chili powder) Let warm up for about 5 minutes. Then add your green enchilada sauce, ground beef and about 1 C of shredded cheese.
- Let those all simmer together until your pasta noodles are done, about 10 minutes, stirring occasionally.
- Once noodles are done, drain and add them back to the pot. Pour the green enchilada mixture in the pot with the noodles, as well as your yogurt and about 1 C more of shredded cheese.
- Mix well to incorporate everything.