Chicken Enchilada Casserole
Giant Ring Shaped Meatloaf
I just made a 4lb meatloaf so there would be plenty of leftovers (I’ll be dreaming about meatloaf sandwiches tonight I bet) – I formed it into a ring so I could get the maximum amount of edge to get crunchy! Here is my recipe for a giant ring shaped meatloaf!
Free recipe – Homemade Chicken Nuggets
These homemade chicken nuggets are so yummy, but I admit that I have always loved getting chicken nuggets at the fast food places! In the last couple of years though I’ve found that I feel much better if I avoid highly processed foods – So I figured, why do I need to miss out? I can just make my own chicken nuggets at home!
Free recipe – Dutch Oven Pot Roast
For me a delicious pot roast is quintessential comfort food. It cooks low and slow in the oven for several hours making the whole house smell yummy. When I was a kid Mom would put this one-pot meal in the oven before church on Sunday, and when we got home it was ready to eat. How easy is that?
Free recipe – Slow Cooker Pork Roast
I have always loved pork roast since I was a kid, so juicy and tender it just melts in your mouth! Once it’s done you can add bbq sauce for sandwiches, or use it as an amazing filling for quesadillas! Set this up in the morning and it will be ready for dinner!
Free recipe – Steak Sauce
In my quest to stop feeding my family so many processed foods i realized that condiments were way up on the list of what I’d like to upgrade. Steak sauce is just one of those mystery flavors that are loaded with preservatives and ingredients that I can’t pronounce. Here is a homemade version that I came up with that will knock your socks off!
Free recipe: Captain’s Casserole
Captain’s Casserole is definitely my go to recipe when I have guests coming over. It goes in the oven an hour before eating so I have time to clean up (and freshen up). And the real secret weapon is that it makes the house smell amazing for when guests arrive. Resistance is futile.
Free recipe: How to spatchcock a chicken
I’ve been spatchcocking poultry for a couple of years now and I have to say it ranks right up there with my favorite cooking methods. The main thing I love is that when you spatchcock a bird it ends up flat, and when it’s flat all the pieces of the bird are more or less the same thickness. This means it cooks at the same speed, so that when it’s done, all the different pieces are done at the same time and therefore nothing dries out. Also it drastically reduces the time needed for cooking.