My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.
Time: 45 minutes
- 4 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sriracha sauce
- 1 tbsp brown sugar
- 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
- 1 lb ground beef
- 5 cloves of garlic, chopped fine
- 1 tbsp grated ginger
- 1 small head of green cabbage, sliced into strips
- 1 lb bag of carrots, peeled and sliced with a potato peeler
- 1 bunch of green onions, rinsed and sliced
- 5 oz can of water chestnuts, drained and diced
- extra sriracha to top the dish (optional)
- Rice noodles to top the dish (optional)
- In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
- Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
- Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
- Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
- Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
- Serve and enjoy!
*Photo is an original belonging to me
Not only are these sliders incredibly easy to make but they are also delicious. The sauce on top is the perfect addition and doesn’t mute, but instead enhances the flavor of the pickles and ham. It took a lot of self control to only have two of these for dinner. I could have easily been satisfied with a few more! You only need a handful of ingredients for this recipe and about 30 minutes of time to make it. I was able to stuff a 9×13 baking dish and had another (smaller) pan of 7 more so we will definitely have leftovers for a few days. It is the perfect dish for busy weeknights. This recipe was inspired by http://www.houseofyumm.com you can find the original post on their beautiful website if you would like to check it out.
Serves: 24 sliders Calories: 217 per slider Time: 30 minutes
- 24 Hawaiian rolls
- 9oz thin sliced deli ham, we used honey ham
- 2 (80z) packages of Swiss cheese
- 1 (24 oz) jar of bread and butter pickles, I used a big jar because I packed on the pickles. If you want to use a smaller jar just go lightly on the pickles when you assemble the sliders.
- 1/2 of a sweet onion, chopped
- 1/2 cup butter, melted
- 3 tbsp Dijon mustard
- Preheat your oven to 325 degrees Fahrenheit
- Prepare your baking dish with cooking spray
- Cut all of the Hawaiian rolls in half. Place the bottom half of each roll evenly in your baking dish, reserving the top halves.
- Place the ham over the bottom halves of the rolls, next the cheese and finally the pickles.
- Place the tops of the rolls over the dish.
- Whisk together the butter, dijon mustard and onions. Spoon this sauce over the tops of the sliders. Don’t soak them with the sauce as they will get soggy. You want just enough sauce for flavor 😉
- Cover your dish with foil and bake for 15 minutes. Once 15 minutes is up remove the foil and bake for an additional 5 minutes to crisp up the tops of the sliders.
- Slice the sliders apart, serve and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.houseofyumm.com
It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.
Serves: 8 Calories: 240 per serving Time: 1 hour 10 minutes
- 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
- 1 cup Italian Bread Crumbs
- 2/3 cup of celery, sliced
- 1/3 cup Gorgonzola crumbles
- 1 small white onion, chopped fine
- 1/2 cup of milk, we used 1%
- 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- ¼ tsp dried dill weed
- Black pepper to taste
For the topping:
- 3 tbsp hot sauce
- 2+ tbsp Gorgonzola
- Preheat oven to 350 degrees Fahrenheit.
- Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
- In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
- In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
- Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
- Press mixture into a prepared pan.
- Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
- Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
- Let sit for 10 minutes before serving.
*Photo is original belonging to me
*Recipe adapted from http://www.motherthyme.com