Tag Archives: 30 minute recipe

Cheddar Chive Waffles


Ingredients:

  • 1 cup all-purpose flour
  • 3/8 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs, separated
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup grated cheddar cheese
  • 5 chives (1/8 cup) chopped

Directions:

Preheat your waffle iron, we put ours on 5. Our waffle iron is a rotating Belgian waffle type.

Preheat the oven to 200° F.

In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.

In another bowl, whisk to combine the egg yolks, milk, and butter. Make sure the let the melted butter cool enough to avoid curdling the milk. Set aside.

In a large bowl, use a hand mixer to whip the egg whites to soft peaks.

Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, cheese, and chives to the bowl, and gently fold them in until combined. If you are a fan of the Great British Baking Show and Mary Berry, you will know this as, “Around the outside and through the middle.” Make sure not to be too rough as this will defeat the purpose of the whipped egg whites which is to make the waffles light and fluffy.

I use the portion cup that came with the waffle iron which will make 3 large waffles. I cook for approximately 5 minutes, until golden brown. Rotate it just after putting in the batter and then once the steam stops, rotate it back and check until you have reached the desired golden brown color. If the waffle isn’t crisp at this stage, that is just fine as they will crisp in the oven.

Place a cooling rack on a cookie sheet and place the waffles on that in the oven to let the waffles crisp up.

Once all waffles have crisped, top with whatever you’d like and enjoy! We love to use these waffles with fried chicken and gravy for delicious chicken and waffles. You can also leave out the cheddar and chives for non savory waffles! Enjoy these delicious waffles!

Recipe adapted from FifteenSpatulas.

Southwestern Mac and Cheese with Sausage

When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.

So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes  and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.

What is your favorite thing to make for lunch?

Ingredients:

  • 16 oz Macaroni Elbows, cooked according to package directions
  • 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 3 Cloves Garlic, minced
  • 2 Cups Milk
  • 30 oz Tomato Sauce
  • 12 oz can Seasoned Black Beans, rinsed
  • 7 oz Chopped Green Chiles, hot or mild depending on your preference
  • 2 Cup Colby Jack Shredded Cheese

Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.

In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.

Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.

Apple Cinnamon Dutch Baby

You can call them Dutch Baby or you can call them German Pancakes. Either way, they are completely delicious and fun to make! I can believe I’ve never made this before. It’s so easy to make and kinda feels like you’re having a fancy dinner in about 30 minutes!

I remember my parents made something similar to this when we were kids. And I just loved it! They are very light with a sweet buttery flavor. Which makes them the perfect blank slate for any added flavors you like! I decided to go with the ultimate comfort with Cinnamon and apples. Next time I’m thinking a summery mixed berry!

I used a 9 inch cast iron pan but you could also use a 9×11 baking dish.

Serves 4

Ingredients:

  • 2 Granny Smith Apples, peeled and thinly sliced
  • 1 Tbsp Cinnamon
  • 1 Tbsp Fresh Ginger, minced
  • 1 tsp Allspice
  • 3 Tbsp Butter
  • 1/4 Cup Brown Sugar
  • 4 Tbsp Sugar, split
  • 3/4 Cup Flour
  • Pinch of Salt
  • 1 Cup Milk
  • 5 Eggs
  • 2 tsp Vanilla Extract

Preheat your oven to 350 degrees. Place the butter in the pan and put it in the oven until melted.

In a large bowl toss together the apple slices with 2 tbsp sugar, cinnamon, ginger and allspice. Remove your dish with melted butter from the oven. Stir in the brown sugar, this gives you a start of a caramel. Add the apples to the dish and stir to coat them. Place back in the oven for about 5 minutes while you prepare the batter.

In a large bowl whisk together the flour, salt and 2 tbsp sugar. Add the milk and vanilla and whisk until there are no lumps left. Whisk in the eggs one at a time.

Remove the apples from the oven. Evenly pour the batter over the apples. Bake for 25-30 minutes. Once the pastry has puffed up and the edges are browned and the center doesn’t jiggle you will know that it’s done!!

Lightly dust with powdered sugar and serve up with some patty sausages or crispy bacon….yum!

One Pan Bacon and Bowtie Pasta

I’ve been on somewhat of a meal prep kick lately. In an effort to try and save some money we’ve been taking lunch to work for quite some time now. We started out just taking leftovers from dinner the night before. The problem with this is that I have to plan a dinner every night that is going to have enough for 2 meals. This proved to be a challenge week in and week out. Thus enter the idea of meal prep.

I’ve done different crockpot meals and those work out really well! I like the idea of making a lot of food with very little effort. So a one pot meal is right up my alley. This dish was quick to put together while I was cleaning the kitchen and starting my gardening chores. This turned out really yummy and you can really just throw in whatever veggies you feel like! This is just a nice comfort food, but the fresh veggies won’t make you feel guilty about it!

Ingredients

  • 8 pieces Thick cut Bacon, chopped into 1 inch squares
  • 6 Johnsonville Sausages…pick your favorite flavor (I like Italian), sliced
  • 1 Green Pepper, finely diced
  • 1 Yellow Onion, finely diced
  • 2 Tomatoes, diced
  • 3 cloves Garlic, minced
  • 24 oz Jar pasta sauce
  • 24 oz Water
  • 1 Tbsp Rosemary
  • 1 tsp Oregano
  • 16 oz Bowtie Pasta
  • 1 Bag Kraft Italian Blend Cheese

In a large skillet brown the bacon over medium heat. Once it starts to get crispy add the sausage. Cook until lightly browned. Add the green peppers, onions and tomatoes, saute for about 5 minutes until veggies are tender. Add garlic, rosemary and oregano, saute for another minute.

Add the pasta sauce and water. Bring to a low boil. Add the pasta and cover. Simmer for 12 minutes stirring occasionally. Remove from heat. If you’re eating it now then go ahead and add the cheese and cover for another minute until the cheese it nice and melted.

If you are prepping lunches then let it cool for 20 minutes. Place in tupperware and top with cheese. Store in the fridge. It will take about 2.5 minutes to heat up in a microwave.

Amazing Tilapia! 


I seriously sat here for about 10 minutes trying to figure out what to call this recipe. There are tons of Parmesan crusted or Lemon and herb tilapia recipes. Levi got us these gorgeous filets from Smiths today and I just kept thinking of delicious things to put on top! So here is a lemon herb Parmesan crusted tilapia. It is simply amazing! It was so flaky and tender, and flavor has so many different notes that it keeps it interesting with each bite.

If you’ve been following the blog lately you know that I’ve been trying to get rid of these tubs of Parmesan and Romano cheese that we got a few weeks ago. And they are almost gone…….hooray! But I am really loving some of the recipes they have inspired.


A year or so ago Levi and I tried to be a little healthy. So we ate fish this one time. Lol. Now we are on a health kick again and we have literally doubled that effort! Last week we had a nice little Halibut. It was pretty good, but after I tasted this tilapia today I knew I HAD to share the recipe!

Ingredients

  • 2 Tilpia filets
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice
  • 1/2 Cup Parmesan and Romano Cheese blend
  • 2 tsp Paprika
  • 2 tsp Garlic Powder
  • 1 Tbsp Parsley
  • 1 Tbsp Basil
  • Pinch of salt

Preheat oven to 400.

Spray your cookie with cookie spray. Drizzle the oil and lemon juice over the filets. In a small bowl mix together all the other ingredients. Sprinkle each side of the filets with the mix and gently press in.

Bake for 10-12 minutes.

We’ve been enjoying some wild rice and asparagus with our fish.


Happy weekend everyone!

Rotini and Meatball Casserole

If you are looking for another super easy weeknight dinner this one is sure to satisfy! Add some french bread and a small salad on the side and it will taste like you spent an hour instead of just 5 minutes on prep!

I found this Barilla Rotini pasta that in enriched with extra protein and fiber…yummy and extra goodness to make your body happy! I used my own tomato sauce that I had frozen this summer so it was 100% veggies…..you can get the Garden Veggie Tomato Sauce recipe here! So this dish was cram jam full of goodness! I found out that I only have 1 package of tomato sauce left 😦  I don’t want to wait until August to make more!! My dad just started planting his seeds so I asked for 3 tomato plants this year. I can’t wait for my late summer afternoons in the kitchen whipping up huge batches of my new favorite spaghetti sauce.

I have a few upcoming Saturday’s off and I am so excited to finally get to Home Depot and get some upgrades for my photo staging! I haven’t 100% decided what I want to do but I look forward to even just walking around and daydreaming about all my options!

Serves 4-6

Ingredients:

  • 1 package Barilla Protein Plus Rotini
  • 15 Frozen Meatballs, thawed- You can also make your own with 1 lb italian sausage, 1/4 cup parmesean cheese and 1 tbsp basil and oregano. Roll into balls and cook thouroughly.
  • 1 Jar Spaghetti Sauce,should be around 20 oz
  • 3 Cups Water
  • 2 Cups Mozzarella Cheese, Shredded
  • 1/2 Cup Parmesan Cheese, Shredded
  • 1/4 Cup Parsley, chopped

Preheat oven to 425 degrees.

In a large baking dish add the rotini, meatballs, water and sauce. Stir together. Cover tightly with tin foil. Bake for 25-30 minutes.

Test the pasta, it should be just a little too firm still. Top with the mozzarella and then parmesan. Bake an additional 7-10 minutes until the cheese is nice and browned.

Serve it up with your favorite sides and enjoy!!

One Pot Beef Goulash


We are always looking for yummy, quick and easy meals! Especially since this week we are both sick 😦 and mostly just been living off of grilled cheese and soup. But I wanted to make something that would feed us for a few days with very little effort. And this is definitely it! As far as I can figure Goulash is just a fancy name for Beefaroni…..lol. But if you love spaghetti in a meat sauce this is definitely in your wheel house.

I have been busy busy busy like a really busy bee all week and haven’t had time for an actual sick day. Hopefully I will have some relaxing evenings ahead. Lots of shows to catch up on. 2 weeks into winter season and I haven’t watched any Grey’s Anatomy. I have been remiss! Or that new show Riverdale that is supposed to be a dark version of Archie comics. Man, I sure did love those growing up! I would save up allowance and keep an eye out for new books every time we went to the grocery store. I am hoping this new show lives up to the hype.

But first let’s eat!

 

Ingredients:

  • 2 lb Coarse Ground Beef
  • 1 large Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Tbsp Rosemary
  • 2 tsp Oregano
  • Salt and Pepper to taste
  • 2 Cans(15 oz) Tomato Sauce
  • 2 Cans(15 oz) Diced Tomato
  • 2 Tbsp Worsteshire Sauce
  • 3 Cups Water
  • 3 Bay Leaves
  • 16 oz Macaroni

In a large Dutch oven or stock pot brown the Beef, drain the fat. Add the onions, Rosemary and Oregano. Cook until the onions are soft. Add garlic and cook for an additional minute. Salt and pepper to taste.

Add the tomatoes, tomato sauce, worsteshire sauce, water, bay leaves and macaroni. Mix well and bring to a boil. Reduce heat and simmer for 20-25 until the pasta is cooked.

Serve it up with a garnish and some crusty bread. Yum!

Country Ribs braised in White Wine

I really love country style ribs! No bone and they are very tender and will absorb flavors well. Most recipes you will find will take hours and hours to slow cook the ribs to perfection. We usually do them in a slow cooker with Dr. Pepper. Click here for that recipe.

But I was looking for a quicker way to cook them, and found a lot of recipes that braised them in wine, but that still took a few hours. So what better way to get a quick cook than in a cast iron pan! I used my cast iron to sear the ribs first and then covered and into the oven for a quick braise. I know that I posted this as a 30 minute recipe and it really is just a few minutes over 30! WOW! The sauce is wonderful and made from the left over braising liquid.

I was basically playing an episode of Chopped this evening. All I knew I had was wine, ribs and pierogies.  Luckily the broccoli and carrots were already in the fridge and we were able to whip up this awesome dinner.

Ingredients:

  • 6 Country Style Ribs, rubbed with salt and pepper
  • 2 Tbsp Grapeseed Oil
  • 4 cloves Garlic, finely chopped
  • 1 Cup White Wine
  • 2 Tbsp Rosemary
  • 2 tsp Onion Salt
  • 2 Bay Leaves
  • For the sauce: 2 Tbsp flour, 1 chicken bullion cube and 1/2 cup Milk

Preheat oven to 325.

In your cast iron skillet heat up the oil, add the ribs that have been rubbed with salt and pepper. Cook for a few minutes on each side until browned. Set aside. Add the garlic to the pan, give it a stir and it will brown very quickly. Add the wine, there will probably be a lot of smoke so keep your fan on. Bring to a boil, add the rosemary, onion salt and bay leaves. Put the ribs back in the pan and cover with your cast iron lid.

Place in the oven for 20 minutes. Pork should be cooked to at least 165 degrees. Once it’s done place the pan back on the stove top. Remove the ribs to a covered plate to rest while you make the sauce. Whisk in the flour and bring to a simmer. Add the milk and continue to simmer until the sauce starts to thicken.

Mac and Cheese with Bacon and Peas

Looking for an easy weeknight dinner? I love mac and cheese, but once you reach a certain age and don’t have kids it just doesn’t seem right to make it out of a box (especially when you are trying to run your own food blog 🤗.) I have another mac and cheese recipe that is pretty good and it is made with some pesto. This one is similar. I had to have a recipe with peas in it though.

When I was growing up I absolutely love mac and cheese. And my mom always wanted to try and add something healthy when her kids were eating junk. I absolutely loved it! I always wanted peas in my mac and cheese. When I told Levi about this tonight he looked at me like I was crazy. But trust me. It’s delicious! I love how it adds a little bit of crunch and just a little bit of sweetness.

Let me know what you think!

Ingredients:

  • 1 pound Macaroni elbows, prepared according to package instructions
  • 6 slices Bacon, fully cooked, cooled and chopped or crumbled.
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 clove Garlic, minced
  • Pinch of salt and Ground pepper
  • 3 Cups Milk
  • 1 cup Medium Cheddar Cheese, shredded
  • 1/2 cup Colby Jack Cheese, shredded
  • 1 cup Peas, cooked

In a medium saucepan add the garlic and butter over low heat. Slowly melt the butter then whisk in the flour. Increase heat to medium and whisk for about 2 minutes until it starts to thicken and bubble. Add the salt and pepper. Slowly whisk in milk. Keep whisking until it also starts to thicken and simmer. This could take 5-10 minutes.

Add both cheeses. Whisk until melted. Remove from heat. Your sauce should be thick enough to coat the spoon, but still easily stirs. If you need to make it a little thinner then add a little milk. Pour the cheese sauce over the noodles. Add the bacon and peas and mix until combined.

I hope you enjoy this cheesy masterpiece!

What do you like to add to your mac and cheese? Comment below!

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Have a Happy New Year friends!

One Pan Garden Rotini with a Tomato Parmesan Sauce


This super easy dish has a sister that is by far our most popular dish! The One Pan Garden Rotini Alfredo is hands down our most viewed recipe with over 400 views! Wow! It truly is a super yummy and easy dish. I wanted to make something similar tonight, but wanted to use some of my gorgeous Garden Tomato Sauce because it is chock full of veggies! 

I’m coming off some downtime from a back injury and we haven’t really been eating all that healthy through the last few weeks so some veggie goodness was in store to keep us healthy and fight off all the icky winter sicknesses!

This dish is actually lower in fat as well since we used Chicken Sausage instead of beef or pork. Does it get much better than this? Can’t wait for these leftovers tomorrow!

Serves 4

Ingredients:

  • 4 Johnsonville Chicken Sausage, Italian style, sliced
  • 2 Tbsp Grapeseed Oil
  • 1/2 Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 Cups Spaghetti sauce
  • 3 Cups Water
  • 8 oz Garden Rotini pasta
  • 1/2 Cup Parmesan cheese, shredded
  • Optional- diced green pepper and sliced mushroom

In a 9 inch skillet heat the oil over medium high heat. Add the Sausage and sauté until slightly browned. Add the onion and garlic and any other veggies. Sauté until slightly soft.

Add the water, tomato sauce, and pasta. Bring to a boil, reduce heat to medium and cover. Simmer for 15-20 minutes stirring occasionally until the pasta is al dente. Remove from heat and stir in Parmesan.