Coleslaw

 

Whenever Rudi needs a new bone, we always stop by Tommy G's here in Fairbanks and grab him a yummy beef knuckle bone.  They know when I walk in that Rudi is on duty at home and I'm leaving with a treato for the best boy ever.  Their meats are amazing and we were in the mood for their hot dogs tonight.  It's March and we've already had a couple of fool's Springs this year but that isn't stopping us from firing up the grill.  What better to go with a summer hot dog than homemade coleslaw?  Even if it is only 18 degrees.  This recipe is reminiscent of a KFC Copycat so if a creamy coleslaw is your jam, give this one a try!

1/4 cup mayonnaise

1/4 cup milk

4 tsp. white wine vinegar

2 tsp. lemon juice

4 tsp. sugar

2 Tablespoons dried minced onion

1/4 tsp. salt

1/4 tsp. black pepper

1 carrot, peeled and grated

4 cups cabbage, grated

In a large serving bowl, combine the mayo, milk, vinegar,  lemon juice, sugar, minced onion, salt, and pepper.  Whisk until all lumps are gone and the sugar is dissolved. 

Add the carrots and cabbage and toss to coat.

Cover and let sit for 30 minutes before serving.

Instant Pot Beef Stew

 

We bought the most amazing half of a beef from a farm in Delta Junction.  We were in the mood for a rich, hearty soup and the chuck roast in the freezer was calling our name!

1 chuck roast, cut into 1-2 inch chunks

2 tablespoons extra virgin olive oil

salt and pepper

6 carrots, peeled and chopped into thick coins

1 large sweet onion, roughly chopped

1 head of garlic, minced

4 cups beef broth

1 (15oz) can tomato sauce

2 tablespoons worcestershire sauce

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. ground mustard

2 bay leaves

1 bag frozen peas

1 bag frozen lima beans

3 tablespoons flour

Turn the instant pot to Saute and allow it to get hot.  Add the olive oil and the chuck roast chunks.  Season with salt and pepper and allow the meat the brown on all sides.

Once the meat is browned, add the thyme, oregano, ground mustard, and worcestershire sauce, mix well.

Add the garlic, carrots and onions and saute for a few minutes until the onions begin to sweat.

Once the onions are sweating, add the tomato sauce, beef broth, frozen peas, frozen lima beans and bay leaves.  Mix well.

Put the lid on your instant pot, set it to manual, high pressure and cook for 20 minutes.  Allow it to natural release for 15 minutes, then release the pressure completely.

Put 3 tablespoons of flour in a small bowl and ladle 1 cup of the soup liquid into the flour.  Whisk well until all the lumps are dissolved and you have a thick slurry. 

Add the slurry to the soup and mix well.  Serve with homemade bread and saltines.

Sweet & Spicy Chicken Bites

 

My family LOVES when this gem comes up on the menu for the week.  I have one kiddo who thinks ketchup is spicy so we don't get too crazy with the spice here but feel free to make it as spicy as you'd like.  I serve it with rice and steamed broccoli.

6 chicken breasts cut into bite size chunks

1 tablespoon olive oil

1 cup honey

1/2 cup soy sauce

2 tablespoons apple cider vinegar

1-2 tsp. ground black pepper (depending on how spicy you like things)

1 tsp. garlic powder

1 tsp. onion powder

1/4-1/2 tsp. cayenne pepper, optional

salt and pepper to taste

In a large skillet, heat the olive oil over medium heat.  Add the chicken chunks, sprinkle with salt and pepper, and cook 2-3 minutes.  

In a large measuring cup, combine the honey, soy sauce, apple cider vinegar, black pepper, garlic powder, onion powder, and cayenne pepper.  Use a fork and stir to combine.  

Once the chicken has cooked for a couple of minutes pour the sauce mixture into the skillet.  Continue to cook until the chicken is cooked through and the sauce has reduced and thickened by about half.

Serve over your favorite rice with a veggie.

Double Chocolate Zucchini Muffins

 

I love this recipe.  First of all, it's a hands off breakfast.  Make a batch in the afternoon and you've got breakfast for a couple of days that your kiddos can just grab and eat.  Second, it's packed full of veggies and that's always a win.  Third, they're SOOOOO good.

1 1/2 cups flour

1/4 cup dark cocoa powder

3/4 cup sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 cup oil

1/4 cup milk

1 egg

1 tsp. vanilla

1 cup zucchini, shredded

chocolate chips

Preheat your oven to 350.  Line a muffin tin with paper liners.

In a large mixing bowl, combine all of the dry ingredients. 

In a medium mixing bowl, add the oil, milk, egg, and vanilla and whisk well.

Pour the wet ingredients over the dry ingredients and mix well.

Add the zucchini and as many chocolate chips as you like.

Bake at 350 for 25 minutes.

For a different variation, omit the cocoa powder and add 1 tsp. cinnamon.

Dumpling Soup

 

You may have seen this recipe floating around Facebook and I gotta tell ya, it's become one of my family's absolute favorite meals.  I've tweaked it to fit our family's preferences and it's definitely a winner.  The broth is to die for.  And what I really love about it is that I've found that you can throw pretty much any veggies you have in it and it will turn out beautifully.  I make a HUGE stock pot full of this soup so that we can eat on it for lunches thoroughout the week so if you want to make a smaller batch, feel free to decrease the ingredient amounts.

1 bag frozen Bibigo dumplings (I use the whole Costco size bag)

chicken broth (as much as your family will eat)

sesame oil

garlic powder

dried or fresh chives, chopped

soy sauce

fresh veggies of your choosing, I use a head of sliced cabbage, several chopped zucchini and/or yellow squash, chopped onion, sliced mushrooms, sometimes some shredded carrots, fresh sliced garlic

Start with as much chicken broth as you'd like in a large stock pot and bring to a boil.  

Meanwhile chop/slice all of the veggies you'd like to use.

Once the broth is boiling season with garlic powder, ginger powder, sesame oil, and soy sauce.  For a huge stock pot I use a couple teaspoons of garlic powder, about half a cup of soy sauce, and just a small drizzle of sesame oil.  Sesame oil is very potent so a small amount does the trick.

Add the veggies and frozen dumplings.

Bring back to a boil, reduce heat and simmer for 10-15 minutes or until the dumplings are cooked through.

Taste your broth and adjust the seasonings as necessary.  I usually end up adding a bit more soy sauce.

Serve with fresh or dried chives.

Mushroom Rice

 

This mushroom rice is a huge hit in our house and it's the perfect side dish to go with so many things.  You can also easily double the recipe and bake in a 9x13 baking dish if you need to feed more than 5-6 people.

1 cup uncooked long grain white rice (I like Jasmine)

1 can condensed French Onion soup

1 can beef consommé

8oz. fresh baby bell mushrooms, sliced thin

1/4 cup butter cut into several slices

1 tsp. worcestershire sauce

1/4 cup grated parmesan cheese, optional

Preheat your oven to 425 degrees F.  Coat an 8x8 baking dish with nonstick cooking spray. 

In a large mixing bowl combine the rice, French onion soup, beef consommé, mushrooms, and worcestershire sauce.  Pour mixture into prepared baking dish.

Cover tightly with foil and bake for 40 minutes.

Remove the foil and sprinkle with the parmesan cheese.  Place back into the oven, uncovered for 20 minutes.

Once finished, remove from oven and let stand 2-3 minutes.  Fluff with a fork and enjoy.

White Sandwich Bread

 

I have a fantastic Bread Machine White Bread recipe  that will blow your mind.  My problem is that my bread machine finally broke after years of heavy use and I haven't found a new one yet.  Because of that, my bread making has been done in my stand mixer and while it does take longer and it's way more hands-on, it's absolutely delicious.  This recipe will yield you two loaves of amazing bread for sandwiches and toast.

I use a combination of all-purpose flour and freshly milled soft white wheat but you don't have to.

2 cups warm water

2/3 cup sugar

1 1/2 Tablespoons active dry yeast

1/2 stick butter, melted

1 1/2 tsp. salt

5 cups all-purpose flour 

1 cup freshly milled soft white wheat 

(or 6 cups of all-purpose flour)

In the mixing bowl of your stand mixer add the warm water, sugar, and yeast. Stir to combine.  Allow the yeast to bloom for 5-10 minutes or until the yeast is nice and foamy.

Mix in the melted butter and salt.

Begin adding the flour slowly, 1 cup at a time.  

Knead the dough with the dough hook attachment until it is smooth and elastic; 6-7 minutes.

Place the dough in a greased bowl and cover with a damp dish towel.  Place in a warm place to rise until doubled; approximately 1 hour.

Grease two 9x5 loaf pans.

Preheat oven to 350 degrees.

Once the dough has doubled, punch it down and knead for a few minutes.  

Divide the dough in half and shape each piece into loaves.  Place each loaf in a loaf pan and allow it to rise for a second time until the dough has passed the tops of the loaf pans by about 1 inch.

Place the loaves into your 350 degree oven and bake for 25-30 minutes or until the tops are golden brown.

Banana Pudding

 

The Alabama in me needed some Banana Pudding and it NEVER disappoints.  It's so rich and delicious and perfect.

2 1/2 cups heavy whipping cream

3/4 cup powdered sugar

1 tsp. vanilla

1 (8oz) block of cream cheese, softened

1 (14oz) can sweetened condensed milk

1 (5oz) box instant banana pudding mix

1 cup whole milk

1 box Nilla Wafers

6-8 bananas, sliced

Lightly butter a 9x13 baking dish and set aside.

Using your stand mixer, whip the heavy whipping cream, powdered sugar, and vanilla using the whisk attachment until stiff peaks form.  It usually takes around 5-7 minutes.  Transfer the whipped cream to a medium mixing bowl and place in the fridge for later.

To the wiped out stand mixer bowl, add the cream cheese and whisk for 30-60 seconds, until fluffy.  Add the can of sweetened condensed milk and beat until smooth and no lumps of cream cheese remain.  You'll need to scrape the bowl a few times.

Add in the dry pudding mix and mix well.

Add the milk and mix until fully combined.

Add 2/3 of the whipped cream you made earlier and gently fold it into the pudding mixture until no whipped cream streaks remain.  Set aside.

In your baking dish, place an even layer of Nilla Wafers and top each wafer with a sliced banana coin.

Top the bananas with half of the pudding mixture and spread evenly.

Repeat the layers again; Nilla Wafers, banana coins, and pudding mixture.

Top with the remaining 1/3 of the whipped cream.

Cover and refrigerate for at least 4 hours or overnight.

Tuna Pot Pie

 

This is one of those go-to meals for us.  It's so simple and full of flavor.  I love that it's tuna instead of chicken, but if I'm in the mood for chicken, I'll totally swap out the canned tuna for canned chicken.  And if you have a large cast iron skillet, you can make this in the skillet from start to finish.  If not, you'll need to transfer your mixture into a 9x13 baking dish prior to baking.

1 stick butter

1/2 cup flour

1 medium onion, diced

4 cups frozen peas and carrots

1 tsp. garlic powder

3 cups chicken broth

salt and pepper to taste

2 cans white albacore tuna, drained (or 2 cans of canned chicken, drained)

1 can of refrigerated biscuits

Preheat oven to 375.

In a large cast iron skillet, melt the butter.  Add the onion and cook until softened.

Add the flour, stir, and cook for 1 minute.

Add the chicken broth and stir until the mixture becomes thick and bubbly.

Add the veggies, tuna, salt, pepper, and garlic powder.  Stir to combine.

Cut each raw biscuit into 6 pieces.  Carefully arrange the biscuit pieces all over the top of the mixture.

Bake in the preheated oven for 30 minutes or until the biscuits are golden brown.

Crockpot Chicken and Rice

 

This one is for the moms!  It's SUPER simple, quick to throw together, you probably have everything you need already in your pantry and freezer and it's kid friendly.

2 boneless, skinless chicken breasts cut into bite size pieces

1 tsp. garlic powder

1 tsp. black pepper

1 tsp. salt

1 small onion, diced

3 cups chicken broth

1 can cream of chicken soup

1 1/2 cups long grain white rice

2 cups shredded cheddar cheese

Throw everything except for the cheese into the crockpot.  Stir to combine.

Cover and cook on high for 3 1/2 to 4 hours.

Before you're ready to eat, stir in the shredded cheddar.  Cover and allow the cheese to melt for 5 minutes or so.  Serve and enjoy!

Queso Chicken and Rice

 

We have been on a Mexican food kick lately and this one is super easy and all in one pot.  I usually double this recipe because my family has no self control.

1 lb. boneless, skinless chicken breast

1 Tablespoon olive oil

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. black pepper

2 1/4 cups chicken broth

1 (15oz) can nacho cheese sauce

1 can Rotel

1 1/2 cups long grain rice

Cut the chicken into small bite size cubes or strips.

Heat the olive oil in a large, deep skillet with a lid.  Add the chicken and season with the garlic powder, onion powder, cumin, salt, and pepper.  Cook the chicken, stirring frequently, until done; 165 degrees F.

Once the chicken is done, add the chicken broth, nacho cheese sauce and Rotel to the pan.  Bring to a boil.

Once boiling, add the rice, stir to incorporate and cover the pan with a lid.  Reduce heat the Low and cook for 20-25 minutes or until the rice is tender and all of the liquid is absorbed.

Serve immediately with your favorite Mexican sides and toppings.

Mexican Restaurant Style Rice

 

This is a super subtle addition to any Mexican food night.  It's delicious with tacos, beans, quesadillas, fajitas, and taco salad!

3 Tablespoons olive oil

2 cups long grain white rice

1 medium onion, diced

1 tsp. garlic powder

1 can tomato sauce

1 tsp. taco seasoning

1/2 tsp. cumin

1 tsp. salt

4 cups chicken broth

1 can of corn, drained (or 2 cups frozen corn)

Optional toppings: lime wedges, avocado, cilantro

To your instant pot, add the oil and set to the Saute feature.  Allow the oil to heat.

Add the rice and cook, stirring constantly until it's fragrant and golden brown.

Add the onion and cook until slightly softened.  

Add the chicken broth, garlic powder, tomato sauce, taco seasoning, cumin, corn, and salt.  Stir to combine.  

Place the lid on your instant pot, set the valve to Sealing and process on Manual for 6 minutes.  Once the 6 minutes is done, allow the pot to naturally release for 15 minutes.  

Release the remaining steam and fluff with a fork.  Serve with your favorite Mexican dishes.

Breakfast, Lunch, or Dinner Egg Casserole

 

This recipe is SO easy to whip up and you probably have all or most of the ingredients already on hand.  We love this dish for any meal, not just breakfast.  It's a go-to lunch for us many days and a great way to use up those farm fresh eggs.

1 pound of sausage, browned

1 stick butter

10 eggs

1/2 cup flour

1 tsp. baking powder

1 tsp. salt

pepper to taste

2 cups cottage cheese

2 cups your favorite shredded cheese

Optional: 

Extra add-ins of your choice: diced bell pepper, small diced onion, 8oz can chopped green chilies, etc.

Preheat your oven to 350 degrees.

In a large cast iron skillet, brown the sausage (and peppers and onions if using) and remove from heat.  Add the stick of butter and allow it to melt while the skillet cools down.  Set aside.

In a medium mixing bowl, whisk the eggs.

Add the flour, baking powder, salt and pepper.  Combine well.

Gently stir in the cottage cheese and shredded cheese.

Pour the egg mixture into the cooled skillet and stir to combine with the sausage and butter.

Place the skillet in the preheated oven and bake for 45 minutes or until golden brown and set in the middle.  

Roasted Pork Tenderloin

Oh my goodness this roasted pork is SO full of flavor!  Every once in a while Costco will put their pork tenderloins on sale and when they do, we stock up.  It's always fun to find new ways to use it up and this recipe knocks it out of the park.

 1 pork tenderloin, 7-8lbs.

1 stick of butter, softened

2 tsp. dried rosemary

2 tsp. salt

1 head of garlic, minced

2 cups chicken broth

2 tablespoons cornstarch

1/2 cup milk

Preheat your oven to 325 degrees.

In a large cast iron skillet, heat a few tablespoons of olive oil until hot, but not smoking.  Sear the pork roast on all sides, 5-6 minutes or until a nice golden crust forms.

While the roast is searing, combine the butter, rosemary, salt, and garlic.

Once the roast is seared, spread the butter all over the top and sides of the pork and add the chicken broth to the bottom of the skillet.

Place the skillet in the oven and roast for 1 hour or until a meat thermometer reads an internal temp of 145 degrees.

Once the pork is finished, remove it from the skillet and place it on a plate tented with foil to rest.  While the pork is resting, add 2 tablespoons of cornstarch and half a cup of milk to a small bowl and combine until no lumps remain.  Place the skillet full of pork drippings over medium heat.  Pour the cornstarch mixture through a strainer into the skillet.  Whisk constantly until a nice thick gravy forms.

Serve the pork and gravy with your favorite mashed potatoes.

Taco Seasoning Packet

 

Taco Salad night and Nacho Night are two of my family's favorite nights.  We seem to go through a lot of taco seasoning!  There are so many unnecessary ingredients in commercial taco seasoning, I decided to play around and found that we LOVE this recipe.  It's super simple and you probably have everything you need.  I also love that it's for one pound of ground meat so I can make it fresh.  If you're making more than one pound of meat, just double or triple all of the ingredients.

1 tablespoon chili powder

1 tablespoon dried minced onion

1 tsp. cumin

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. onion powder

1/2 tsp. salt

Brown and crumble your meat in a skillet.  Combine all seasonings in a small bowl. 

Once the meat has cooked through, sprinkle the seasonings over the meat.  Add one cup of water per pound of meat.  Simmer 5-10 minutes or until the sauce is the consistency you like.