Sweet Corn Potato Salad

 Sweet Corn Potato Salad

Ingredients :

3 ears corn

3 lbs. baby yellow potatoes

1 Tbsp. kosher salt

1 cup red onion, finely chopped

3/4 cup celery, finely chopped

6 large eggs, hardboiled and roughly chopped

3 Tbsp. dill pickle relish

Dressing

1 1/4 cups mayonnaise

3 Tbsp. white vinegar

1 Tbsp. yellow mustard

1 1/2 tsp. kosher salt

1 tsp. pepper

paprika, for garnish

Instructions :

 

Shuck the corn and place in a large pot with your potatoes. Add water to cover by two inches along with one tablespoon of kosher salt. Bring to a boil. Boil for 3-4 minutes and remove the corn. Continue to cook the potatoes until they're tender, about 12-15 minutes or until you can easily pierce them with a fork. Drain and set aside to cool.

While the potatoes are cooking make your dressing. Combine all dressing ingredients in a medium bowl and whisk together until smooth.

Cut the corn from the cobs, halve your potatoes, chop your red onion, celery and hard boiled eggs and add everything to a large bowl along with the dill pickle relish.

Pour in some of the dressing. Use as much as you prefer and toss gently until everything is well coated. Season with salt and pepper. Chill for about one hour before serving. I like to dust the top of the potato salad with paprika before serving.

𝐒𝐚𝐯𝐨𝐫𝐲 𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡𝐞𝐬

 𝐒𝐚𝐯𝐨𝐫𝐲 𝐏𝐡𝐢𝐥𝐥𝐲 𝐂𝐡𝐞𝐞𝐬𝐞 𝐒𝐭𝐞𝐚𝐤 𝐒𝐚𝐧𝐝𝐰𝐢𝐜𝐡𝐞𝐬

Ingredients:

2 lbs beef sirloin, thinly sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 yellow onion, sliced

1 cup beef broth

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

8 hoagie rolls

8 slices provolone cheese

Directions:

Place the sliced beef sirloin in the slow cooker.

Add the green bell pepper, red bell pepper, and yellow onion to the slow cooker.

Pour the beef broth over the meat and vegetables.

Add Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and cooked through.

Preheat the oven to 350°F (175°C).

Open the hoagie rolls and place a slice of provolone cheese inside each roll.

Fill each roll with the cooked beef and vegetables.

Place the sandwiches on a baking sheet and bake for 5-10 minutes, until the cheese is melted and bubbly.

Serve hot and enjoy!

Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours (low) or 3-4 hours (high) + 10 minutes

Kcal: 450 kcal | Servings: 8 servings

Easy peasy chicken pot pie.

 Easy peasy chicken pot pie.

What you’ll need•

A 2 pack of pre made pie crust, 1 can of cream of mushrooms, 1 can of cream of chicken, a splash of milk, about 2 cups of rotisserie chicken, half a small bag of frozen mixed veggies, salt, pepper, thyme, butter spray. 

1) Mix together the soups, chicken, veggies and seasoning.

2) Lay one crust out in a pie pan.

3) Add the mixture and topped with the second pie crust.

4) Bake in a pre heated 375 oven for 40 minutes.

5) Take out and spray top with some butter then broiled it for 2 minutes. 

Turned out perfect!

🥧🥧🥧

Blueberry Breakfast Cake

 

Blueberry Breakfast Cake 

Ingredients:

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup milk

2 cups fresh blueberries

2 tbsp sugar (for topping)

Instructions:

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat together butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture. Mix until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared pan and spread evenly.

Sprinkle the top with 2 tablespoons of sugar.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan before slicing and serving.

Notes:

This cake is perfect for breakfast or brunch and can be served warm or at room temperature.

Prep Time: 15 mins | Cooking Time: 40 mins | Total Time: 55 mins | Kcal: 250 | Servings: 9

Philly Cheesesteak Stromboli 🧀🥩

 

Philly Cheesesteak Stromboli

Ingredients:

1 lb pizza dough, store-bought or homemade

1/2 lb ribeye steak, thinly sliced

1 small onion, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 cup shredded provolone or mozzarella cheese

1 tbsp olive oil

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

Salt and black pepper to taste

1 egg, beaten (for egg wash)

Instructions:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, heat olive oil over medium heat. Add the sliced steak, onion, and bell peppers. Cook until the steak is browned and the vegetables are softened.

Season the mixture with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Remove from heat and let cool slightly.

Roll out the pizza dough on a floured surface into a large rectangle.

Spread the steak and vegetable mixture evenly over the dough, leaving a 1-inch border around the edges.

Sprinkle shredded cheese over the steak mixture.

Carefully roll the dough lengthwise into a tight log, pinching the edges to seal.

Place the Stromboli seam-side down on the prepared baking sheet.

Brush the top with beaten egg for a golden finish.

Bake for 20-25 minutes until the dough is golden brown and cooked through.

Let it cool for a few minutes before slicing and serving.

Notes:

Serve with a side of marinara sauce for dipping.

Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins | Servings: 4-6

Open Face Garlic Toast Sloppy Joes

 

Open Face Garlic Toast Sloppy Joes 

Ingredients:

1 lb ground beef (or ground turkey)

1 small onion, chopped

2 cloves garlic, minced

1 can (15 oz) tomato sauce

1/4 cup ketchup

2 tbsp brown sugar

1 tbsp Worcestershire sauce (non-alcoholic)

1 tsp mustard

1/2 tsp salt

1/4 tsp black pepper

4 slices thick-cut bread (such as Texas toast)

2 tbsp butter, softened

1 tsp garlic powder

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F (190°C).

In a large skillet, cook ground beef (or turkey) and onion over medium heat until meat is browned. Drain any excess fat.

Add garlic to the skillet and cook for another minute.

Stir in tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Simmer for 10 minutes.

While the meat mixture simmers, spread butter on one side of each bread slice and sprinkle with garlic powder.

Place bread on a baking sheet, buttered side up. Toast in the oven for 5-7 minutes or until golden brown.

Spoon the sloppy joe mixture onto the toasted bread slices.

Sprinkle shredded cheddar cheese on top and return to the oven for another 2-3 minutes, until cheese is melted.

Serve immediately.

Notes:

Substitute ground beef with ground turkey for a lighter option.

Use whole grain bread for added fiber.

Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins | Kcal: 450 | Servings: 4

Red Velvet Cinnamon Rolls

 

Red Velvet Cinnamon Rolls

Ingredients:

Dough:

3 cups all-purpose flour

1/4 cup granulated sugar

1 package (2 1/4 tsp) active dry yeast

1/2 tsp salt

3/4 cup warm milk (110°F/45°C)

1/4 cup unsalted butter, melted

1 large egg

1 tbsp unsweetened cocoa powder

1 tsp vanilla extract

Red food coloring (gel preferred, amount to achieve desired color)

Filling:

1/2 cup unsalted butter, softened

1/2 cup brown sugar

2 tbsp ground cinnamon

1/4 cup granulated sugar

Cream Cheese Icing:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 cup powdered sugar

1/2 tsp vanilla extract

1-2 tbsp milk (optional, to thin icing)

Instructions:

Prepare Dough: In a large mixing bowl, combine 2 1/2 cups of the flour, sugar, yeast, and salt. In a separate bowl, mix warm milk, melted butter, egg, cocoa powder, vanilla extract, and red food coloring until smooth. Gradually add the wet ingredients to the dry, mixing until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, adding the remaining flour as needed until the dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Prepare Filling: In a small bowl, mix the softened butter, brown sugar, granulated sugar, and cinnamon until well combined.

Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 12x18 inches). Spread the cinnamon filling evenly over the dough.

Roll Up and Cut: Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal slices.

Second Rise: Place the slices in a greased 9x13-inch baking dish. Cover and let rise for another 30-45 minutes until puffed.

Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.

Make Icing: While the rolls bake, prepare the cream cheese icing by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk to thin the icing if desired.

Serve: Spread the cream cheese icing over the warm rolls. Serve immediately.

Notes:

For a festive touch, sprinkle the finished rolls with red and white sprinkles!

Prep Time: 30 mins | Rise Time: 1 hour 45 mins | Cooking Time: 25 mins | Total Time: 2 hours 40 mins | Servings: 12

Indulge in these soft, decadent Red Velvet Cinnamon Rolls for a special treat!