Quick Taco Ring

I love to take an everyday item and make something delicious with it. One of the items that I always keep on hand is crescent rolls in the can. These are so versatile! You can do appetizers, entrees or desserts.

Some wonderful ideas are:

Appetizers:

Ham and cheese roll ups

Bacon and cheddar pin wheels

Spinach and artichoke stuffed crescents

Pizza stuffed crescents

Entree:

Italian Sandwich Ring

Taco Ring

French Dip Crescents

Chicken Pot Pie Crescents

Dessert:

Apple Dumplings

Peach Dumplings

Churro Cream Cheese Bake

Chocolate Crescents

The options are endless and it is all so delicious. Today we are going to make a

Taco Crescent Ring

Crescent Rolls in the can

1/2 pound ground beef

1/2 large yellow onion chopped

1 Tbsp taco seasoning

Cheddar cheese

Toppings

Sour cream

Pico de Gallo

Salsa

Avocado

Lettuce

Tomatoes

Start off with cooking the ground beef with onions and taco seasoning in a sauté pan. Then arrange the crescent rolls into a ring like this.

Around the inside part of the ring start layering the beef with cheddar cheese on top. Take one piece of the crescent at a time and wrap around the beef at an angle. It ends up looking like this.

Cook according to the directions on the crescent rolls that you bought. Keep an eye on this because it can burn on the bottom quickly.

It’s so cute!!

Cut off a slice and put whatever toppings you would like. I just did sour cream and Pico de Gallo.

So so delicious. Even my husband was so surprised how good this was.

For portion sizes me and my husband were able to finish this whole ring by ourselves. We indulged a lot in this though. It could probably feed four though if you eat small amounts. Haha

I would love to hear what else you guys do with crescent rolls.

Happy Cooking

All About Those Meatballs

I am all about freezer cooking and getting ahead. There are three days during the week that I am not home for dinner. So I have to have something in the freezer ready to go for my husband because he is not the best cook. Shh don’t tell him that! It’s not that he can’t cook I think he just doesn’t even want to try. He’s lucky I like to cook otherwise it would be ramen and pizza in our house every night.

Meatballs are one of the best things to keep in the freezer because you just add sauce and dinner is served. We are going through the meatballs recipe on page 102 of the Pioneer Woman Cookbook. This is the Cookbook I am going through if anyone wants to follow along. Dinnertime

Meatballs

Delicious Scale- 9 out of 10

Husband Delicious Scale 9 out of 10

Prep Time- Honestly depends how many you want to make

To make a good meatball it’s basically like making meatloaf but in a ball form. You add the flavors that you like, eggs, breadcrumbs and heavy cream if you are the Pioneer Woman. This is quite possible why I love her so much she adds heavy cream to pretty much everything she can. She cooks her meatballs in a sauté pan but I like to bake them. Either way of course is delicious.

Of course my daughter has to help in her adorable little apron. I let her add all the spices and then I rolled up all the balls. She asks constantly can I try that, how about that, how about that. Well go ahead let your kids try everything they add it makes them more interested in what your doing. And no I did not let her try raw meat. Gross!!!

Now onto freezing. This part is very important to do correctly. Make sure the meatballs are cooked and put them into the freezer uncovered to flash freeze. This makes it easier for freezing so they keep their shape. Most importantly you put the meatballs in a gallon zip lock bag and take all the air out. Any air can cause freezer burn. These can last up to 6 months in the freezer.

A few options to make with meatballs would be BBQ meatballs, Swedish meatballs, sweet and sour meatballs, or Asian meatballs. You can also through them in a soup or on top of spaghetti. The options go on and on. They are all so delicious I have tried every single one.

Keeping your freezer stocked will be a life saver for you. It is so helpful to me I had to buy another freezer to support my make ahead addiction. Crock pot meals are also another freezer favorite for me. Whatever can make your life just slightly easier is worth doing.

What else do you all like to freeze?

Happy Cooking!

Skillet Lasanga

My family has been so supportive of this blog and my cooking journey it has been fun to talk to them about everything I have cooked. My sister in law recently went to Kansas and brought this back for me.

She knows me so well :). She shares a love for cooking with me and we have decided to do a night of chopped (like the food network show). We will be competing against each other, so stay posted for a fun post about that.

I have a love hate relationship with lasagna. It is delicious but takes so long to make. This was the perfect alternative it was so fast. It is on page 194 of the Dinnertime Pioneer Woman Cookbook

Skillet Lasagna

Delicious Scale- 8 out of 10

Husband Delicious Scale- 8 out of 10

Prep Time- 25 minutes

Clean up- Easy 2 pans

The recipe calls for farfalle pasta and I am using mini farfalle because let’s face it, it’s adorable.

In a skillet start browning a pound of ground beef in garlic, salt and pepper. Drain the grease off and add a jar of marinara sauce and a tbsp of Italian seasoning. The interesting thing about this recipe is it has some sour cream instead of ricotta. This made a nice creaminess. Then you just add the pasta and some fresh mozzarella, which of course I can’t find in my small town.Mix this all together and that’s it. So easy!!

I’m also getting so much more organized compared to one of my first posts.

If you put the ingredients away right after you use them cooking goes much easier and cleaner. What do you guys do to stay organized and clean when cooking?

I just made some quick grilled corn on the side. Of course I had to put it in a Pioneer Woman bowl. I love her line, check them out with this link.Pioneer Woman Bowls

Happy Cooking

Chinese Lettuce Wrap With Green Beans

Almost done with my week of being healthy so I can get back to the pioneer woman cooking. What cracks me up is I have already lost three pounds!! I think I will just work out more to try and counteract the delicious food! Still worth it though and I think my husband is enjoying some different recipes.

I made a Chinese flavored ground beef lettuce wrap. Everytime we go to a Chinese restaurant this is one of the appetizers I go for!

Chinese Lettuce Wraps w/ Green Beans

Delicious Scale- 9 out of 10

Husband Delicious Scale- 9 out of 10

Prep Time- 30 minutes

1 pound ground beef

1 Tbsp sesame oil

3 garlic cloves minced

3 slices ginger minced

1/4 cup soy sauce

1/2 cup brown sugar

1 Tbsp sriracha (more or less based on you spice level)

A few thinly cut carrots

Start by browning the meat in the sesame oil, garlic and ginger. Drain 90% of the fat off. Add the soy sauce, brown sugar and sriracha until the meat looks shiny. Transfer the meat to a bowl. I julienne cut some carrots and then added them to the same pan to soak up all the left over flavor. Give them a little bit of a char and take them out of the pan.

I used two leaves of romaine and piled on the meat and carrots on top. I served this with a side of green beans.

I have noticed when I let my daughter help she is more likely to eat it. So I have her up next to me helping put everything into the pan.

Of course you have to lick the brown sugar out of the measuring cup! We don’t waist.

I have learned to embrace the mess because of how much joy she gets from helping. I can clean anytime but you don’t get these moments back.

As for the green beans I use fresh green beans and threw them in boiling water to soften. I cut and Lexi tosses them in.

I boiled them for about 15 minutes and then threw them in the same saute pan I used for the meat and carrots. This creates even more flavor. I add a tsp of sesame oil, 1 Tbsp butter, half of a chopped white onion, 2 cloves garlic and a tsp or so of soy sauce. Saute this for about five minutes to absorb the flavor. Guys this is so so good! Amazing flavor profile you will not think your eating healthy.

Plus she ate all of it! Complete win! Have some fun with your kids!

Italian Meatloaf

Mealoaf is one of those dishes that is so homing.  It just feels like something my mom would make for a Sunday dinner.  But I love the idea of turning a classic into something new and that’s exactly what Ree did.  We are going to make an Italian version of meatloaf that is on page 212, Broccoli Cauliflower Casserole on page 283 and Cheese Biscuits on page 332 of the Dinnertime Pioneer Woman cookbook.  Be ready for a meal that sticks to your bones and puts you in food heaven!!

Italian Meatloaf

Delicious Scale- 9 out of 10

Husband Delicious Scale- 9 out of 10

Prep Time- About an hour and a half

Clean up- 2 dishes

So I couldn’t find pancetta in the grocery store so I just left that part out but I think that would make this even more amazing.  I decided to use 1 pound of ground beef and 1 pound sausage to go down the Italian road, which she recommends in her variations section of her recipes.  What makes this recipe Italian compared to an original meatloaf recipe is adding parmesan cheese, Italian seasoning, tomatoes and the pancetta.  One of my husbands favorite meals is meatloaf so he was all over this one.  I did change the topping on the mealoaf because my husband does not like tomatoes.  I mixed together ketchup, brown sugar and dry mustard and let it cook on top of the meatloaf at the end.  This topping is magical on meatloaf, if you have never tried it I would highly recommend it.  I would recommend cutting back on the salt that you add to this dish because the sausage adds quite a bit of saltiness.  I put it in a square pan instead of forming it into a loaf because I love when the edges of the pan get a little crunchiness.  That is the definition of a perfect bite.

Now an amazing protein needs equally amazing side dishes.  This broccoli and cauliflower casserole will literally knock your socks off.  Seriously when I took my first bite I was like why are my feet so cold all of a sudden? Haha!

Broccoli & Cauliflower Casserole

Delicious Scale- 9 out of 10

Husband Delicious Scale- 9 out of 10

Prep Time- 40 minutes

I cheated and used frozen cauliflower and broccoli because its so much easier.  I just let the bags defrost on the counter all day and then threw them into the dish.  Whenever you put cheese sauce over anything it has to be good right?  I wish I could pour it over seafood and magically like that but there is no way.  So I guess it can’t make everything better.  The casserole gets topped with breadcrumbs which adds such a nice crunch to make this a perfect veggie dish.  I would eat this for every dinner I could not get enough.IMG_3940

Now onto cheese bisquits because I didn’t think this dinner was rich enough already.

Cheese Bisquits

Delicious Scale- 7 out of 10

Husband Delicious Scale- 7 out of 10

Prep Time- 30 minutes

Clean up- Not bad the normal amount for baking bisquits.

Without a doubt every time I bring out a bowl and spoon my daughter is right there asking if she can help.  She is absolutely a cook in the making.IMG_3922

We are still working on her ability to keep her eyes open when she smiles.  These were really easy to make and I love that you just put them in cupcake pans. IMG_3926

They were so delicious right out of the oven but not good left over.  They became pretty dry with reheating them again but if you put lots of butter on top that helps.  This dinner was full fat but also fully delicious and worth it once in a while.  Portion control!

 

My 2 year old ate everything on her plate including the vegetables so this will absolutely be a meal I make again.  On to the next adventure through the Pioneer Woman Cookbook.

Burnt Pan Take Two

I’d like to say that I learn from my mistakes but clearly I don’t. This pan is burned way worse than my first one. Did I think of putting foil down this time? No! Why? Post pregnancy brain! Is that a thing? Haha. My husband is definitely hating me on this one but we are letting it soak and we will tackle that monster tomorrow.

Today’s post will be about Classic Pulled Pork page 229 and Hawaiian Burger page 153 from the Dinnertime Pioneer Woman cookbook. This proved to be my two messiest dinners EVER. Although I made some wrong choices, I am here to help you.

Classic Pulled Pork

Delicious scale 9 out of 10

Husband Delicious scale 9 out of 10

Prep Time 15 minutes cook time 7 hours

Clean up 24 hours because that’s how long we have to soak this pan. I mean before look how white this is.

After sooo BLACK

Ree talks in her cookbook about how she likes to use disposable foil roasting pans. This is why you listen to Ree, she’s got it all figured out.

Pulled pork is one of my family’s favorite meals so they were all over this one. I have one of the pickiest daughters when it comes to eating and she ate everything that was on her plate. This is highly impossible most nights. I love when you get a bite of the little crispy pieces from the exterior of the pork. What a perfect bite. My tip to you all, use a disposable pan and then this will make it a perfect dish.

Hawaniian Burger

Delicious Scale 9 out of 10

Husband Delicious scale 7 out of 10 (he wasn’t sure what to think of pineapple on his burger)

Prep Time 25 minutes

Clean up SEVERE but I have a tip, do all your cooking on the grill outside not on a flat top grill like I did.

The idea of this burger is genius to me. Teriyaki sauce on the burger kinda caramelizes and makes it so juicy. The sauce is teriyaki and mayo mixed together. How weird does that sound? This burger was already out of my comfort zone and then I added a grilled pineapple on top. Surprisingly I absolutely loved all these flavors together. When a burger drips down your hands, that makes a perfect burger. I paired this with sweet potato fries with a dipping sauce of Sriracha and mayo mixed together.

Best way to make fries quickly is to use a mandoline slicer. If you don’t have one of these, buy one.

I would like to tell you guys that I am getting cleaner and more organized with my cooking, but I’m not. If anyone has advice on how to be cleaner and more organized I’m all ears. Haha

Happy Cooking!! Try something new sometimes you will be pleasantly surprised.