A Stainless Steel Pan Brings All-New Flavor in the Kitchen
We have spice racks, fresh herbs, and a plethora of kinds of vinegar. We add butter or use specific types of oil, some even infused with these herbs and spices that we love so much.
Why do we have this multitude of weapons in our cooking arsenal? Plain and simple, straight answer, taste. Stainless steel cookware allows you to have more control of the tastes in your kitchen. Continue reading →
A little bit of creativity is crucial when it comes to eating well. Rather than denying yourself or overindulging just a few tweaks here and there won’t have you missing out on anything. Turn these idea yummy ideas into habits to ensure you lead the healthiest lifestyle possible (well still enjoying it)!
Summer break. Most moms reading this just cringed and smiled at the same time. We want all the “summer fun” that summer break brings but, let’s be honest, it isn’t very fun some days… a lot of days. Most moms that I talk to are overwhelmed on summer break by about week two. Let me tell you about our craziest summer day as of yet and you will see how Red Baron pizza saved the day!
Garlic Pesto Grilled Chicken With Veggies on a Bed of Quinoa
Trying to eat healthy while raising kids can be a difficult task. Our go-to meals have often been recipes that involve a whole lot of carbs. As I am working on transitioning to healthier foods, I have felt lost. Walking around Aldi yesterday, I decided I was just going to make something up and hope for the best. It worked! Winner winner, chicken dinner! Even my picky 15-year-old LOVED this meal!
Have you ever had Cracker Barrel’s Hashbrown Casserole? I will go there simply because of their hashbrown casserole! Wanting to make it myself, I nailed it the first time because it is just so easy to make! It isn’t quite the same as Cracker Barrel as I use Monterey Jack cheese in mine (although you could easily use cheddar cheese instead to make it like Cracker Barrel’s) but it is just as delicious or maybe even MORE delicious! Maybe I am just partial haha. I LOVE how I can make it for any meal of the day. It can be the main course for breakfast or a side dish for lunch or dinner. You just HAVE to try it! You won’t want any other hashbrown casserole recipe after you make this so make sure you bookmark it!
Prep Time – 15 minutes Cook Time – 45 to 60 minutes
1/3 cup butter
1 large onion, chopped
16-ounce container sour cream
10.5 ounce can cream of celery soup
8 ounce Monterey Jack cheese (you can also use cheddar or use a mixed blend)
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
30 ounces frozen shredded hash browns (thawed)
2-3 cups plain potato chips, crushed
Preheat oven to 350 degrees. Lightly rub butter on the bottom of the casserole dish. Melt butter in the skillet and add chopped onions. Sautee until onions are golden brown. I could eat a bowl of just the onions by themselves! In a large bowl, mix together sauteed onions, sour cream, cream of celery, cheese, garlic powder, salt, pepper, and hashbrowns. Mix well. Pour the mixture into buttered 9×13 casserole dish. Sprinkle crushed chips on top evenly. Bake for 45 minutes to an hour until casserole is hot and bubbly. This recipe takes hardly any prep time and is extremely easy! Anyone can make this and it turns out delicious. Enjoy! Let me know in the comments if you make it and what you think!!