Saturday, January 30, 2016

Easy Homemade Goulash

Hungarian goulash can be neither a soup or a stew, or  it's somewhere in between. Authentic traditional Hungarian goulash, easy to make and packed full of flavor! Authentic  Goulash  is a beef dish cooked with onions, Hungarian paprika spice, tomatoes and some green pepper. This recipe below is really more of an American  Goulash ,but its really just as tasty!

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese (optional)

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan.

Recipe from Beth at

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Tuesday, January 26, 2016

2 Yummy Good Game Time Party Foods

Buffalo  Chicken Dip


 I pkg 8zo of Philadelphia cream cheese softened
1/2 cup hidden valley ranch dressing  
1/2 cup franks  RedHot original  or buffalo sauce 
1/2 cup crumble blue cheese or mozzarella 
2 cans Swanson premium chicken breast in water drained

Pre heat oven 350
Stir cream cheese in oven-safe  baking dish till smooth.
Pour in dressing, hot sauce and  cheese; add chicken
Bake for 20 min. stir before serving 
Serve with corn chips

 Pretzel Hot dog

1 package hot dogs
1 can ready made pizza dough - or make your own
5 cups water
1/4 cup baking soda
1 egg
Sea salt

Cut dough into strips and stretch out. Roll up hotdogs (cut into thirds) in pizza dough so the dough wraps around at least twice. Place on a baking sheet covered with parchment paper until ready to boil.

Bring water to a boil. Add in baking soda. Once dissolved - boil wrapped hot dogs in water mixture for 20-30 seconds each (2-3 at a time). Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.

Bake in a preheated oven at 425˚F for 15 minutes until nicely browned. Enjoy!

See this recipe on YouTube

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Thursday, January 21, 2016

Turkey slices or tenderloins

This is an easy, low calorie after-holiday main dish.



1 pkg. TJ's turkey slices or tenderloins
1 pkg. low sodium taco seasoning mix
1 cup water

Chopped black olives

Rinse turkey slices and place in 9"x13" pan.  Combine taco seasoning mix and water; pour over turkey slices.  Cover with foil.  Bake at 350° for 45 minutes.  Turn slices.  Bake another 45 minutes uncovered.

Garnish with guacamole and chopped black olives.  A dollop of sour cream is optional.

2-Minute guacamole

Peel an avocado and mash to desired consistency.  Stir in 1T.  of your favorite salsa.  Enjoy!  

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Saturday, January 9, 2016

Family recipe made with lucky collard greens

Cultures around the world consider certain foods to be good luck when eaten at the New Year. While most of these foods symbolize prosperity, wealth and financial reward, they also deliver a nutritious bang for their buck.
Today’s recipe features collard greens, which are popular in the New Year because they look like dollar bills. Next week, look for my blog on five nutritious and lucky foods. ( love this recipe it really touches my southern heart.)

  • ¼ cup apple cider vinegar, divided
  • 2 Tbs. agave nectar
  • 3 tsp. olive oil, divided
  • 1 tsp. chili powder, divided
  • 1 tsp. salt, divided
  • 1 large bunch collard greens, chopped
  • 4 slices meatless low-fat bacon strips, chopped (can substitute ¾ teaspoon smoked paprika)
  • 1 small onion, chopped (¾ cup)
  • 3 ribs celery, chopped (¾ cup)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 ½ cups cooked long-grain brown rice
  • 1 15.5-oz. can black-eyed peas, drained and rinsed
1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon (or smoked paprika), onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
Adapted from

Love this served with cornbread, Oh yeah yummy!

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Monday, January 4, 2016

Cacciatore-Style Baked Eggs

with Lacinato Kale & Parmesan-Garlic Toasts 

                                                                                              from blue apron


  I have been enjoying my subscription to Blue apron and wanted to share this recipe with you, cause we really enjoyed this dish for breakfast. I think this egg dish could also be served as a light dinner.The sauce here was really pretty amazing for something so easy to make.Plus this recipe has all kind of health benefits, and if you have any guests it's a very impressive dish to serve them for breakfast. But be careful they may not want to leave if you spoil them to much lol!  



  • 2 Farm Eggs
  • 1 Small Baguette
  • 1 15-Ounce Can Crushed Tomatoes
  • 6 Ounces Cremini Mushrooms
  • 4 Cloves Garlic
  • 1 Bunch Lacinato Kale
  • 1 Green Bell Pepper
  • 1 Yellow Onion
  • Cup Grated Parmesan Cheese
  • ¼ Teaspoon Crushed Red Pepper Flakes  

  • Prepare the ingredients:
    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the baguette crosswise into 1-inch-thick slices. Cut the mushrooms into bite-sized pieces. Cut out and discard the stem, ribs and seeds of the bell pepper; thinly slice. Peel the garlic; mince 3 of the cloves, leaving the remaining clove whole. Remove and discard the kale stems; roughly chop the leaves. Peel, halve and thinly slice the onion.

    Start the sauce:
     In a large pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

    Add the vegetables:
    To the pan of mushrooms, add the minced garlic, onion, bell pepper and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant.

    Finish the sauce:
    Add the crushed tomatoes, kale and 1 cup of water to the pan of vegetables; season with salt and pepper. Simmer, stirring occasionally, 5 to 7 minutes, or until thickened and slightly reduced in volume. Remove from heat. (If your pan isn’t oven-safe, transfer the finished sauce to a baking dish.)

    Make the Parmesan-garlic toasts:
    While the sauce simmers, place the baguette slices on a sheet pan in a single, even layer; drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool slightly. When cool enough to handle, carefully rub the cut sides of each toasted baguette slice with the whole garlic clove; discard the clove. Sprinkle with half the cheese. Set aside in a warm place.

    Finish & serve your dish:
    While the baguette toasts, using a spoon or spatula, create 2 wells in the center of the finished sauce. Crack an egg into each well; season with salt and pepper. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for 2 minutes. Garnish with the remaining cheese. Serve with the Parmesan-garlic toasts on the side. Enjoy!


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