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
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• 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.
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• 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.
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• Expect that the flavor of the edible flowers may vary depending on the season, as well as the growing location.
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• 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.
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• 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.
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• 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.
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• 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.
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• Squash Blossoms - These edible flowers are very tasty, especially when you stuff them up with a savory filling and fried to a crispy perfection.
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✨ Mongolian Beef and Noodles ✨

An amazing recipe to cook up for a yummy meal.

 

12 oz noodles (fettuccine, linguine, etc.)

 

1 lb ground beef

 

1 tbsp minced garlic (or garlic powder)

 

½ cup soy sauce

 

½ cup brown sugar

 

3 tbsp hoisin sauce

 

2 tsp ground ginger

 

1–2 tsp red pepper flakes (adjust to taste)

 

2 tbsp cornstarch + 3 tbsp water (slurry)

 

Green onions, sliced (for garnish)

 

Cook 12 oz noodles (like fettuccine), reserving 1½ cups pasta water. 

 

Brown 1 lb ground beef with 1 tbsp minced garlic and pepper, then drain grease very well. 

 

 Stir in ½ cup soy sauce, ½ cup brown sugar, 3 tbsp hoisin, 2 tsp ginger, and 1–2 tsp red pepper flakes. 

 

Thicken with a slurry of 2 tbsp cornstarch + 3 tbsp water, then add the pasta water and simmer until saucy. 

 

Toss in the noodles, stir until coated, and top with green onions.

 

 

 

3 Ingredient Sugar Cookies

 A simple 3 ingredient cookie. Easy to make and just makes approx 12 cookies. Perfect for when you want a small treat. 

1/2 cup of unsalted butter

1/3 cup of sugar

1 cup all-purpose flour

Preheat your oven to 325 degrees

In a large mixing bowl , beat the butter and sugar well.

Make sure to get all of the butter from the sides of the bowl.

A dd in the flour and mix on low until totally incorporated.

The dough will be crumbly at first , but as you mix it the dough will get into a clump.

Use a 1.5 tablespoon scoop and form into a ball and place on the baking sheet.

Flatten the balls out.

Put some sprinkles onto them.

Bake for approx 15 minutes and let them cool on the baking sheet before removing.

Enjoy.

 

Sun Tea In A Mason Jar

 

Super easy and just uses the sun. 

Just get a mason jar and fill it with water.

 Put in 3 to 4 tea bags of your favorite tea.

 Sit it out in the hot sun and let it sit there for about 3 hours.

 The sun does all of the work.

 Remove the tea bags and put the jar in the fridge. ENJOY!

 

 

Breakfast Pizza

NEED:

 

1 can refrigerated flaky biscuits

 

½ pound breakfast sausage

 

3 tbsp all-purpose flour

 

1¾ cups whole milk

 

Salt and black pepper to taste

 

4 large eggs

 

1 tbsp butter

 

1½ cups shredded cheddar cheese

 

Directions:

Preheat oven to 375°F.

 

Lightly grease a large baking sheet.

 

Open biscuits and flatten each into 4–5 inch rounds.

 

 Press them together onto the baking sheet to form a pizza crust.

 

 Bake for 10–12 minutes or until golden brown.

 

In a skillet over medium heat, cook sausage until browned. 

 

Sprinkle in flour and cook for 1–2 minutes.

 

 Slowly whisk in milk and cook until thickened. 

 

Season with salt and pepper.

 

In another pan, scramble the eggs with butter until just set.

 

Spread sausage gravy over the biscuit crust. 

 

Top with scrambled eggs and shredded cheese.

 

Return to oven and bake for 8–10 more minutes, until cheese is melted and bubbly.

 

 Slice and serve warm.

Homemade Cream Cheese

I use cream cheese in a few recipes. Especially my cookies! You can easily make it at home with just 3 ingredients.

NEED

4 cups whole milk

2 tablespoons vinegar

1/4 teaspoon salt

In a saucepan, bring the milk to a boil.

 

Once boiling, turn the stove in low heat, add vinegar while stirring with a spatula. 

 

The curds will begin to separate and curdles.

 

 Remove from the heat.

 

Strain the curds using a cheesecloth. 

 

Squeeze out excess liquid, then transfer the curds to a food processor. 

 

Add salt and blend until smooth and creamy.

 

Refrigerate for at least 30 minutes before serving.

Food Storage Recipe - Hobo Casserole

 A good and budget friendly meal. Hearty.

NEED

1 pound ground beef

1 chopped onion

2 cloves garlic, minced

3 medium sized potatoes, diced

1 can of green beans, drained

1 can of diced tomatoes

1 cup beef broth

1 tablespoon Worcestershire sauce

 1 teaspoon Italian seasoning

Salt and Pepper

Preheat the oven to 350.

In a large skillet fry up the ground beef and onion until cook through.

Drain the fat very well.

Add the other ingredients to the pan and stir it to combine.

Transfer to a casserole baking dish and cover.

Bake for approx 40 minutes or until the potatoes are tender.

Remove the cover and you can add some shredded cheese on top and place back in the over until the cheese melts. 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals

 

 

DIY Raised Garden Bed Cover to Protect Raised Garden Beds from Animals - Hydrangea Treehouse

 

This is a must to save your garden from critters. You can DIY this quickly.  Grab some wood and screen!

Food Storage recipe - Cafeteria Noodles

Cafeteria Noodles

12 oz egg noodles 

4 tbsp butter 

1 can (10.5 oz) condensed cream of chicken soup 

2 cups chicken broth 

1/2 tsp garlic powder

 1/2 tsp onion powder

 1/2 tsp black pepper 

1/2 tsp salt (adjust to taste) 

Boil egg noodles in salted water until tender. 

Drain and set aside. 

 In a large pot over medium heat, melt butter, then stir in cream of chicken soup and chicken broth.

 Mix until smooth.

Add garlic powder, onion powder, black pepper, and salt. Stir well. 

 Add the cooked noodles to the sauce and toss until fully coated. 

Let sit for a few minutes to absorb the flavors, then serve warm.

 Enjoy!