Food Storage Recipe - Chicken Patty Sandwich

 This is super easy and taste so yummy. 

I use 1 large can of shredded chicken breast , chopped onion, 2 eggs, crackers and mix that all up. 

Form into patties and bread with fry breading.

Fry until crispy.

Serve with mayo on buns!

 

Food Storage Recipe - Quick Beefy Rice

 

1 pound ground beef

 

1 box beef rice a roni

 

1 small can beef broth

 

Brown ground beef

 

Brown the rice as directed

 

Once rice is browned add 1 1/2 cups hot water, 1 can beef broth and brown ground beef. 

 

Simmer 15 minutes.

 

Serve

Food Storage Recipe - Smothered Chicken & Rice

 

Smothered Chicken and Rice 

 

NEED:

 

4 boneless, skinless chicken breasts (or thighs), cut into chunks

 

2 tbsp olive oil

 

1 medium onion, diced

 

2 cloves garlic, minced

 

1 cup chicken broth

 

½ cup heavy cream

 

½ cup diced tomatoes (optional)

1 tsp paprika

 

1 tsp dried thyme

 

½ tsp cayenne pepper (adjust to taste)

 

Salt and black pepper, to taste

 

2 tbsp fresh parsley or chives, chopped (for garnish)

 

2 cups cooked white rice

Heat olive oil in a large skillet over medium-high heat.

 

 Season the chicken with salt, black pepper, paprika, thyme, and cayenne pepper.

 

 Sear for 3-4 minutes per side until golden brown. 

 

Remove from skillet and set aside.

In the same skillet, add the diced onion and cook until soft .

 

 Add minced garlic and cook for another 30 seconds until fragrant.

 

Pour in the chicken broth, heavy cream, and diced tomatoes. 

 

Stir well, scraping any browned bits from the bottom of the skillet.

 

 Let it simmer for 3-4 minutes until slightly thickened.

 

Return the seared chicken to the skillet, coating it with the sauce.

 

 Reduce heat to low, cover, and let it simmer for 10-12 minutes until the chicken is fully cooked and the sauce thickens.

 

Spoon the smothered chicken and sauce over a bed of warm, cooked white rice.

 

 Garnish with fresh parsley or chives.

 

Enjoy!

 

 

 

 

 

 

 

Food Storage Recipe - Hamburger and Potato Casserole

 NEED:

 1 pound ground beef

– 4 cups potatoes, peeled and thinly sliced

– 1 cup onion, finely chopped

– 1 cup cheddar cheese, shredded

– 1 can condensed cream of mushroom soup

– 1/2 cup milk

– 1 teaspoon garlic powder

 – 1 teaspoon dried thyme

– Salt and pepper to taste

Bread crumbs

butter

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
    
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat Very well.
    
3. In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, dried thyme, salt, and pepper until well combined.
    
4. Spread half of the sliced potatoes in an even layer at the bottom of the greased baking dish. Top with half of the cooked ground beef, followed by half of the chopped onion. Pour half of the sauce over the layers. Repeat the layers with the remaining potatoes, ground beef, onion, and sauce.
    
5. Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
    
6. In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese layer.
    
7. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the top is golden brown.

 

Food Storage Recipe - Cheesy Fiesta Chicken and Rice✨

1-1.5 lbs chicken, cubed

 

1 packet taco seasoning

 

1 tsp garlic powder

 

1 tsp ranch seasoning

 

2 boxes Spanish-style Rice-A-Roni (seasoning packets removed)

 

3 ¼ cups chicken broth

 

1 can diced tomatoes with green chiles

 

½ cup queso cheese

 

Sour cream & green onions for topping

 

Instructions:

Preheat oven to 375°F.

 

In a casserole dish, toss chicken with taco seasoning, garlic powder, and ranch seasoning.

 

Add dry Rice-A-Roni (no seasoning yet!) and stir.

 

Mix chicken broth with the reserved seasoning packets, pour over chicken and rice.

 

Stir in diced tomatoes with green chiles. Cover and bake 1 hour.

 

Drizzle with queso, then top with sour cream and green onions.

 

CREAMY GARLIC BUTTER CHICKEN AND ROTINI IN PARMESAN SAUCE

 

NEED

• 12 oz rotini pasta

• 2 boneless, skinless chicken breasts, cubed

• 3 tbsp butter

• 3 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• Fresh parsley, chopped (for garnish)

Directions:

. Start by boiling a large pot of salted water. Add the rotini and cook until perfectly al dente. Drain the pasta and set it aside while you work on the rest.

. In a deep skillet or sauté pan, melt 2 tablespoons of butter over medium heat. Toss in the cubed chicken and season it with garlic powder, Italian seasoning, salt, and pepper. Sear the chicken until it’s golden on the outside and fully cooked inside, then remove it from the pan and keep it warm.

. Drop the last tablespoon of butter into the same pan. Once melted, stir in the minced garlic and let it cook for a minute, just until it smells amazing. Pour in the heavy cream and chicken broth, whisking gently to bring it all together.

. Once the sauce starts to warm through, stir in the Parmesan and mozzarella. Let everything melt down into a silky, cheesy sauce, giving it a few minutes to thicken slightly.

. Return the chicken to the pan along with the cooked rotini. Stir everything together so the pasta and chicken are well coated in that luscious garlic-Parmesan sauce.

. Top it off with a sprinkle of fresh parsley and serve it hot. Creamy, cheesy, and garlicky in the best way.

Two-Ingredient Mini Peach Pies

 You just need 2 items to make this yummy dessert. 

I can of cinnamon roll with icing in fridge , like biscuits

1 can of peach pie filling

Preheat your oven to 375 degrees.

Lightly grease a muffin pan.

Open the can of cinnamon rolls and separate them.

Form each one into a small round base.

Place into each muffin spot and form them around into like cups.

Fill each "cup" up with the peach filling.

Bake for about 15 minutes.

Allow them to cool a bit and then ice them.

Carefully remove from the muffin pan and serve.

 

Marinated Cucumbers, Onions and Tomatoes

 

Summertime is coming, and with the warm weather come picnics, Barbecues, and family gatherings.   3 Medium tomatoes largely chopped

 2 Large cucumbers sliced

 1 Large onion Sliced into rings

 ¼ C. Granulated sugar

 ¼ C. Olive oil

 ½ C. White distilled vinegar

 1 C. Water

 1 tsp. Basil

 Salt and pepper to taste 

 Place the vegetables into a large mixing bowl and toss to combine.

Pour the water over the vegetables.

In a small bowl, combine the oil, vinegar, sugar, basil and salt and pepper to taste.

 Whisk to combine well, and pour this over the vegetables in the bowl.

 Stir to coat the vegetables well and allow to marinate in the fridge for at least two hours before serving.

 

 

Food Storage Recipe - Philly Cheesesteak Pasta

 This recipe makes a great meal. 

NEED

1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

Cook the pasta as the package says to.

Heat the olive oil and  add the onion and bell pepper. 

Cook until they are tender.

Add the minced garlic and cook for another minute until fragrant. 

 Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. 

Drain the excess grease off very well.

Reduce the heat and add the cream cheese, Stirring it until it melts completely. 

 Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.

Add the shredded cheese and stir until it is melted and incorporated. 

Season with salt and pepper.

Add the cooked pasta and stir until it is coated.

Serve.

Edible Flowers

If you're new to this phenomenon, you should know that there are a lot of flower blossoms which you can enjoy fresh and even cooked. It may be a bit tricky to find edible flowers being sold in the market but it is easy to grow them in your garden. Since the flowers are intended to be eaten after harvesting, it makes more sense if you'd grow them yourself.

A Few Words of Caution When Selecting Your Edible Flowers

• Be sure you only eat flowers when you're absolutely sure that they're edible. Just because you see flowers as a garnish, doesn't always mean they're edible
•  
• Don't ever eat flowers which have been treated with pesticide that weren't labeled safe for use on food products. Be sure to follow the pesticide label instructions when you're harvesting your flowers.
•  
• Never eat the flowers which you get from florists or roadsides.

Tips When Harvesting and Storing Flowers

• For most of the flower varieties which have been listed as edible, only refer to the petals of the plant. Before eating or serving the flowers, gently remove the pistils as well as the stamens. If there are attached sepals you must remove them too.
•  
• Expect that the flavor of the edible flowers may vary depending on the season, as well as the growing location.
•  
• Flowers that are edible are supposed to be harvested early in the morning, when the temperature is cool. If you aren't sure you're going to use them immediately, cut them and leave the stems in place before keeping them in water. Alternately, you may also store these flowers with a few dampened paper towels and keeping them in the fridge.

• Borage - This has a fresh cucumber-like scent and taste. It has striking blue flowers which look great when you toss them in a fresh salad.
•  
• Pot Marigolds or Calendula - The petals of the calendula are great with both cooked and fresh dishes because the flower can be used as a substitute of saffron. The yellowish to orange petals can give food a beautiful color and tastes once you chop and sauté them.
•  
• Gem Marigolds - Known also as the Lemon or Tangerine Gem, it has a citrusy flavor, even if you don't get to have the citrus scent. Gently pull the petals off and remove the bitter part of the flower.
•  
• Pansy - You'd be surprised by this one because the entire flower is edible! Pansies are great in giving off a minty flavor which make them great in candying, as well as cute decorations for hors d'oeuvres.
•  
• Squash Blossoms - These edible flowers are very tasty, especially when you stuff them up with a savory filling and fried to a crispy perfection.
•  
•  
  
  
  
•  
•  

If you love my blog and enjoy my content - BUY ME SOME COFFEE