ROM 3-12-21

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

So this year I am going to be doing some freezer meal storage so I will be doing a lot of slow cooker, casserole meals and anything I can make ahead and freeze for easier meal time. So I hope you all enjoy these recipes I am going to do this year.

 

With one of our favorite seasons just around the corner we decided on meals for that. The season i am talking about is Camping season. This month and the next couple of months recipes will be for camping, but you can make them at home too. A lot of camping meals can be done at home in the oven or on a grill. Lets get cooking and remember to let us know if you try these and what you think of them.

Camping Breakfast Burritos

Burritos are an easy meal you can prepare ahead and freeze to take camping with you. Freezing them will makes things easier when you get up in the morning. The best way to do this is fix up all the burritos and mark who they are for then freeze and when you pack your coolers just place the ones at top for the next morning. They will slightly thaw so that you just stick them in the fire to warm before eating. So just start your coffee and place the burritos in the fire that is making your coffee. Follow the directions below for how to make, freeze and heat up the burritos.

How to make breakfast burrito?

In a large cast-iron or any pan, cook the sausage until crisp and set aside. Whisk together eggs, salt, and pepper and cook through, place in the same container as the cooked sausage. Spoon the sausage and egg mixture onto center of each tortilla, sprinkle with cheese. Roll up tight and wrap in some heavy-duty foil. Add to freezer zip-loc bags or portable container until cooking time. These breakfast burritos are not only easy to make but can be made ahead of time for a quick meal around the fire.

How to freeze breakfast burritos?

The freeze option means making these amazing camping breakfast burritos ahead of time for storage in the freezer. The first difference is that you allow the eggs to cool before making your burritos. Mix all ingredients together, wrap the burrito tightly in the aluminum foil and repeat the process by filling and folding the remaining burritos. Freeze the burritos in a single layer on a baking sheet, they’ll freeze faster and more uniformly this way. Store the frozen burritos in a gallon-sized zip-loc freezer bag for longer-term storage.

Camping Breakfast Burritos

Camping Breakfast burritos are easy to put together and full of delicious sausage, eggs, crispy fried potatoes, and melted shredded cheese.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 =1 Burrito per person

Ingredients

  • ▢ 4 large flour tortillas
  • ▢ 4 potatoes peeled, chopped, cooked
  • ▢ 1 lb bacon browned and crumbled
  • ▢ 8 eggs scrambled
  • ▢ 1-1 1/2 cups cheddar cheese grated
  • ▢ Pinch salt & pepper
  • ▢ green onions sliced
  • ▢ Toppings
  • ▢ salsa or hot sauce for serving optional
  • ▢ Sour cream
  • ▢ Cilantro

Instructions

  • Mix all cooked ingredients together.
  • Fold in a tortilla. Wrap in foil
  • Add to plastic zipper bag or portable container. Until ready to eat.
  • Take out when ready to eat.
  • Cook 10-15 min or until cheese is melted.
  • Serve and enjoy!

Info came from

https://theadventurebite.com/camping-breakfast-burrito-recipe/

ROM 6-4-20

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

So this year I am going to be doing some freezer meal storage so I will be doing a lot of slow cooker, casserole meals and anything I can make ahead and freeze for easier meal time. So I hope you all enjoy these recipes I am going to do this year.

Now that it is Summer I am going to do recipes for summer. We go camping a lot during the summer so I will be doing food for camping. Here is our first camping recipe and we use this recipe for our fast breakfasts.

Omelette in a Bag

 

6

 

We like to assemble our omelette and freeze them so they stay fresh longer when we are going to be camping for a few days to a week, so I am going to go threw that part with you as well.

Things you will need:

  • Bags- the food saver bags are best but you can use thick sandwich size bags that are BPA free.
  • Vaccuum sealer (optional)
  • Eggs useally 2 per bag
  • Meat and/or veggies of your choice
  • freezer
  • cooler
  • cook pot
  • water
  • seasonings of your chioce
  • Cheese (optional)
  • milk
  • tortillas or toast (optional)
  • marker for labeling bags

 

We will be using a vacuum sealer and food-saver vacuum seal bags. So we have to prepare that first. Then I label the bags for everyone. KayKay don’t eat them so I don’t need to make any for her she will eat mini muffins. We will be gone for 4 days on our first trip this year but the first day we will eat before we leave so I need to make enough for each person for our whole trip. That is 3 bags per person a total of 6 bags.

 

3

 

Now prep everything. If you need to chop any items or pre cook anything.

Here is what we will have in our omelettes.

  • shredded cheese (mexican mix)2
  • bacon
  • sausage
  • salt
  • pepper (for Dad)
  • eggs
  • milk
  • tomato (for Mom)

 

Now that we have everything ready to go lets start assembly. If you want you can do the first step in a cup then pour in the bag. If you do skip step 2.

  1. Take 2 eggs for each bag and about a half teaspoon to a whole teaspoon of milk, and seasoning of choice to taste. 1
  2.  Close the bag and mush it around and shack it until it looks mixed up.
  3.  Now open the bag back up and add in your other ingredients.
  4.  Next mix it around a little like in step 2.
  5.  Reopen the bag and push all the air out and reseal or use a vacuum sealer.

 

The next thing is to freeze them if you want and that is what we are going to do. We will freeze over night and then place them in our cooler in order of eating them along with any other food we are taking. After we get to the campsite we will have the rest of our food for that day then. So when we get up the next morning we can go and take out the first set of omelettes and cook them. If you don’t freeze them go ahead and cook. Here is how we do that.

Cooking instructions:

  1.  Get our cook pot and put water in it and bring to a simmer. Make sure it doesn’t get hot enough to boil this can melt your bags even if they are food-saver bags.4
  2.  place the bags you are cooking in the water let them cook for a few mins and move them around so that all sides can cook.
  3.  They should be done in around 5 to 10 minutes if thawed but if frozen this may take longer and you will know when they are done because they will no longer be runny.
  4.  Now you can take them out of the water let them cool for about 2 to 3 minutes.
  5.  Then you can either dump it out in a tortilla and have a boritto or just dump onto a plate and eat and you are done.

 

5

 

!!Enjoy your breakfast!!

I hope you like this and let us know if you try it or have tried it before.

 

 

ROM 5-12-20

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

So this year I am going to be doing some freezer meal storage so I will be doing a lot of slow cooker, casserole meals and anything I can make ahead and freeze for easier meal time. So I hope you all enjoy these recipes I am going to do this year.

 

The recipe I picked for this month is one that I think everyone should know how to make especially now because of the different food shortages. Bread is something most of us eat some way or another and I am sure you could use gluten free flour and figure out other substitutes for anything you can’t eat. Okay now on to the recipe.

1

 

2

 

I got this recipe from https://www.bigfamilyhomestead.com/recipes-1/recipe/bdcc0eaf-95aa-4ee9-8bc3-4d370284be00 . They have all kinds of wonderful recipes and homestead advice. Please check out Big Family Homestead’s website. Let us know if you try this or if you have made your own bread before.

 

ROM 4-17-20

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

So this year I am going to be doing some freezer meal storage so I will be doing a lot of slow cooker, casserole meals and anything I can make ahead and freeze for easier meal time. So I hope you all enjoy these recipes I am going to do this year.

 

The first state we are eating in is Tennessee our home state.

Bone Broth Recipes

Real Red-Eye Gravy
From Tennessee

Serving Size: 2
Ready In: less then 30 minutes

Ingredients:

  • 2 slices country ham
  • 1/2 cup brewed coffee or water
  • 2 cups hot cooked grits

Directions:

1. In skillet, cook country ham slices until browned. Remove from skillet. Drain fat, reserving 2 teaspoons.
2. Add the brewed coffee or water to reserved fat. Cook over medium heat for 2 to 3 minutes, stirring in ham drippings from bottom of skillet.
3. Spoon over hot cooked grits and serve with ham slices.

Information Found:

https://www.cdkitchen.com/recipes/recs/419/Real_RedEye_Gravy12065.shtml

 

ROM 1-8-20

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

So this year I am going to be doing some freezer meal storage so I will be doing a lot of slow cooker, casserole meals and anything I can make ahead and freeze for easier meal time. So I hope you all enjoy these recipes I am going to do this year.

Slow-Cooked Lemon Chicken

Slow-Cooked-Lemon-Chicken_exps11719_LSC143267A10_02_3b_RMS-696x696

Garlic, oregano and lemon juice give spark to this memorable main dish. It’s easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware

Total Time

Prep: 20 min. Cook: 5-1/4 hours

Makes

6 servings

Ingredients

  • 6 bone-in chicken breast halves (12 ounces each), skin removed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon chicken bouillon granules
  • 2 teaspoons minced fresh parsley
  • Hot cooked rice

Directions

  1. Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
  2. Cover and cook on low for 5-6 hours. Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. Serve with rice. (If desired, cooking juices may be thickened before serving.)

Nutrition Facts

1 chicken breast half : 336 calories, 10g fat (4g saturated fat), 164mg cholesterol, 431mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 56g protein.

 

Let me know if you try this recipe and what you think of it.

ROM 5-10-19

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

 

Lemon Chicken Piccata

450856

Ingredients

50 m 4 servings 421 cals

3 large skinless, boneless chicken breast halves – cut into 1/2-inch medallions
salt and pepper to taste
1/2 cup all-purpose flour
2 tablespoons vegetable oil, or as needed
1 clove garlic, minced
1 cup low sodium chicken broth
1/2 lemon, thinly sliced
1/4 cup fresh lemon juice
2 tablespoons capers, drained and rinsed
3 tablespoons butter
2 tablespoons minced Italian (flat-leaf) parsley

Directions

Prep 20 m, Cook 30 m, Ready In 50 m
1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Nutrition Facts

Per Serving: 421 calories; 21.2 g fat; 16.1 g carbohydrates; 41.1 g protein; 128 mg cholesterol; 348 mg sodium.

 

Have you tried this before? Let us know if you try this and what you think. come back again next month for another yummy recipe.

Mom toon

 

ROM 3-8-19

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

 

This month we have St. Patrick’s Day on March 17 so our ROM is for that holiday.

 

 

St. Patrick’s Day Special

St-Patricks-Day-Special_ArticleImage-CategoryPage_ID-1206231

Serves 4 , Cook Time 1 hr. 5 min.

Heard of the blue plate special? Well, this meal is the St. Patrick’s Day special. And we have it every year in Chicago ’cause we spend every St. Patrick’s Day there, marching in the parade and enjoying the great food and festivities!

What You’ll Need:
1 (3-pound) uncooked corned beef with pickling spices and juice
1 1/2 cups water, divided
1 cup beer
1 large head cabbage, quartered
4 large carrots, cut into 3-inch chunks
6 potatoes, peeled and cut in half
1/2 teaspoon salt
1/4 teaspoon black pepper

What to Do:
1. In a 6-quart pressure cooker, place corned beef with pickling spices, 1 cup water, and the beer. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 60 minutes. Perform a quick release.

2. Remove lid; place corned beef on a cutting board; cover to keep warm.

3. Add remaining water and remaining ingredients to pressure cooker. Securely lock lid and over high heat, bring to full pressure; reduce heat just enough to maintain pressure for 4 minutes. Perform a natural release.

4. Remove lid; with a slotted spoon, remove vegetables to serving platter. Slice corned beef against grain and serve with vegetables.

Recipe taken from https://www.mrfood.com/Beef/St-Patricks-Day-Special-1096

ROM 9-11-18

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

 

Red-Velvet-47

The Best Red Velvet Churros (Baked)

Just like real Churros, now you can make them at home with a Red Velvet Twist!
Weight Watchers Smart Points: 2!
Servings: 36 -38 Churros
Calories: 36.5 kcal
Author: Karina – Cafe Delites

Ingredients

1 cup all-purpose flour
2 teaspoons unsweetened cocoa powder
1/3 cup reduced-fat butter
2 tablespoons olive oil
1 cup water
1/4 cup brown sugar
2 teaspoons red food colouring (or 1 tablespoons beetroot juice)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 large egg , at room temperature
1/4 cup caster sugar

Instructions

1. Preheat the oven to 200°C | 390°F. Line a baking sheet with parchment (baking) paper and set aside.
2. In a medium-sized bowl, whisk together the flour and cocoa powder. Set aside.
3. In a medium saucepan, melt the butter and oil together. Add the water, brown sugar, food colouring and salt; bring to a boil for 5 minutes, mixing occasionally. Add the flour/cocoa powder mixture to the liquid, stirring with large wooden spoon until well blended.
4. Take off heat and allow to cool for 10 minutes, or until just warm to the touch. Add the vanilla and egg and quickly beat until completely incorporated (it will look like it’s not coming together, but keep beating)!
5. Spoon dough into a strong double lined pastry bag with a large star tip nozzle (or use a cookie press). Squeeze dough onto prepared baking sheet in 4-inch (10 cm) length strips, with 1-inch (about 2cm) between each churro to allow to expand. Bake for 10 minutes or until crispy to the touch. Reduce oven temperature down to 176°C | 350°F, and bake for an additional 7-10 minutes to allow the centres to set. Remove from the oven and coat in sugar immediately.
6. Serve with Nutella or chocolate of choice!

Recipe Notes

*You must use a good quality double sided piping bag or a cookie press! Use a large star nozzle if you can. When piping, divide the dough in half inside the piping bag with your fingers and pipe a little at a time. The dough is quite thick so you will need to be careful with this part to ensure you don’t burst your piping bag.

This recipe was found on https://cafedelites.com/red-velvet-churros-recipe/

Let me know if you try this recipe and if you like it. Join us again next month for another delicious recipe.

Have a blessed day

 

ROM 8-7-18

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

 

Baked Ranch Chicken

Ingredients:

  • 1 pk Shake N Bake Original flavor with bag or ¾ cup bread crumbs and a bag
  • 4 boneless skinless chicken breasts
  • 1 pk of hidden valley ranch dressing powder
  • a cookie sheet pan

Directions:

1. Preheat oven to 400 degrees F.
2. Take the bag and add bread crumbs and ranch then shake to mix together.
3. Add the chicken to mixture one at a time and shake well.
4. Place on the cookie sheet and bake for 20 minutes.
5. Let sit 3 minutes after done.

I use chicken flavor rice and a vegetable for sides with this dish. Last night we had peas as our vegetable. Sometimes we also have crescent rolls as well.

I hope you like this recipe I came up with it myself but other people may do it too. If you try it let me know what you think in the comments below.

 

Have a blessed day.jpg

ROM – June

Recipe of the Month
(ROM)

The recipe of the month is a recipe we recommend for you to try that we have tried making or want to try making. We hope you like what we pick each month and if you have one to recommend please let us know. I love to cook and bake.

 

OK in honor of the 2 special days Egg Day and Cheese Day this months recipe has both. This recipe comes from https://www.barbarabakes.com/bacon-egg-and-cheese-breakfast-pizza/

Bacon, Egg, and Cheese Breakfast Pizza

Scrambled-egg-Breakfast-Pizzas-2-Barbara-Bakes

Ingredients:
Whole Wheat Pizza Dough
Olive Oil
6 eggs,scrambled
6 slices bacon, cooked and crumbled
2 green onions, sliced
1/2 – 1 cup shredded cheese

Directions:
Preheat oven to 450º. Put your pizza stone in the oven to heat while the oven is preheating.
Divide the dough into four equal portions. Roll each piece into a 6 to 8 inch round depending on how thick you like your crust.
Cook pizza crust on pizza stone until the crust is full cooked and golden brown on the bottom, about 5 – 10 minutes. Remove from the oven and drizzle top of crust lightly with olive oil.
Combined the scrambled eggs, crumbled bacon and sliced green onions. Divide the egg mixture between the four pizzas and sprinkle cheese on top. Return to the oven and bake a few minutes more until the cheese is melted and starting to brown.

I hope you like this recipe and try it out I know I am going to make it more often. You can add other things and make it more your own as well. Let me know what you think in the comments. And remember to like us and subscribe if you haven’t already plus check out our other social media accounts and spread the word.

 

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