Posts from the ‘Dinner’ Category

Sautéed Mixed Veggies

I am not the type of person to throw some ingredients together and make a dish. I don’t feel like I know enough cooking techniques nor do I feel confident in throwing food and flavors together. However, my husband does not think like me. Sometimes Brandon will get hungry and decide to create a new dish to see how it tastes. He has made dishes that taste awesome and he has made other dishes that need improvements. Some of his creations, mainly meat dishes, have been featured on this blog. This recipe is another of his ideas that he threw together.

Sautéed Mixed Veggies

Olive Oil
1/2 small red onion, diced
broccoli florets
shredded carrots
Bacon Bits
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper

Heat olive oil in skillet. Cook onion until soft. Add seasonings. Add broccoli and carrots. Cook until done. Pour in bowl and add bacon bits.


We did not measure the veggies. He used about a handful of broccoli and just estimated on the rest.

TIP: if you need assistance with cutting the onion, follow the instructions from Southern Living. I read the instructions as he chopped the onion and it was very simple and quick.


French Dip Sandwiches & Easy Slaw

If you haven’t already realized, it has been a long time since I posted a recipe. The reason is lately food and I have had a love hate relationship. U could even say food has been my frenemy. Why? Because Brandon and I have been blessed with a new addition to our family come March. So, I have been battling morning sickness, or what I called all day sickness, for the past 3 months, but now I am feeling better.

With that out of the way, I would like to share this extremely easy sandwich recipe. Brandon loves eating this sandwich when we go to McAlister’s. So, since he loves using my Pinterest account, he found a recipe he wanted to try from Melissa’s Bargains.

The recipe:
Beef roast
2 cans beef broth
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
4-6 hoagie buns
Swiss/provolone cheese

Place roast in a greased slow cooker. Pour broth over top of roast and add spices. Cook on low heat 8-10 hours or high heat 5-7 hours. Remove roast and break meat with a fork. Use excess juices for dipping with sandwiches.

The following are adjustments we made. We used beef brisket and marinated it overnight in the broth and spices, fat side down. We cooked the meat fat side up to let the fat juices run down into the meat to keep it moist. For the sandwiches, we used Swiss cheese slices and mayo. We tried to use the au jus to dip the sandwiches, but there was too much fat and it seemed to greasy to eat.

I also wanted to fix a slaw to eat with these sandwiches. So, I found a recipe called Easy Cole Slaw off of Pinterest from I love any recipe that says easy. I will warn that the slaw is more wet than I would like it. The dressing ran all over the plate, but it does have good flavor.

The recipe:

1 (16 oz) bag of cole slaw
2/3 cup of mayo
1/4 cup of sugar
3 Tbsp milk
2 Tbsp vinegar
1/2 tsp salt
1/4 tsp pepper

Combine dressing ingredients. Add cole slaw. Refrigerate several hours or overnight.

The final product. Doesn’t that make you hungry?

Chick-fil-a Carrot Salad

Pineapples are one of my favorite fruits. I love the sweetness and juiciness of each pineapple chunk. I always keep a couple of canned pineapples on hand because I like to eat the chunks straight from the can for dessert.

I also love Chick-fil-a. I love their chicken and Polynesian sauce. I also love their blueberry cheesecake. My favorite part about this restaurant is their strong belief in God and their stand to preserve Christian morals in the workplace. So, while looking for a carrot salad recipe, I was excited to find a recipe similar to this awesome restaurant from Just A Pinch.

It’s very simple to make. All you need is:
4 cups of shredded carrots
1 (20 oz) can crushed pineapples
1 cup raisins
3/4 cup mayo
1 Tbsp sugar
1/2 Tbsp lemon juice

Dissolve the sugar with the pineapples. Mix in remaining ingredients. Refrigerate.

We omitted the lemon juice only because we haven’t bought any lately. I let it set about 20 minutes in the refrigerator before dinner. We did have a problem with excess juice, but we tried to drain off what we could. I served it with a simple Turkey Melt.


This salad will go quickly because it is that good.

Tangy Broccoli Salad


This recipe is one of my favorites because it is best to prepare the night before to allow the flavors to marry and the raisins to plump up. Who doesn’t love make-ahead dishes? I also enjoy carrying it for potluck because it offers something different to the range of traditional sides at the meal table.

The broccoli salad is a popular dish around here. A local restaurant even serves it during the summer. So, I was very excited when I discovered the recipe from Kraft. I have made it several times since I’ve found this recipe and we even had family members recommending the salad for get-togethers.

The flavors of this salad will keep you wanting more. You will taste the sweet raisins and miracle whip paired with the tangy combination of vinegar and red onion. If that doesn’t make you hungry, then imagine those flavors with the crunch of broccoli and sunflower seeds. It is such a light, colorful salad that most people will enjoy. If you haven’t eaten this dish or tried to make it, I hope you have been intrigued to add it to your weekly menu.

My kitchen confession: First of all, I hate chopping onions. I cry with every slice and the smell makes my hands stink. So, I thought I would be so smart to dice my onion in our mini chopper. That was a big mistake because the juice from the onions overpowered the salad and it was almost in edible. Needless to say, I am back to crying over every onion.

Beef Vegetable Soup

February 19 was my grandmother’s birthday. She would be 88 years old. I was close to my grandmother because she came to live with us when I was 12. Before that, she lived within walking distance of my house. She passed away almost eight years ago. This post is in memory of her.









This picture is of my grandmother and me.  I have this picture resting on a shelf in my living room along with my other grandparents and Brandon’s grandparents.  I glance at her picture often and it always brings memories of her being in the kitchen.

I have fond memories of her Beef Vegetable Soup. I don’t remember much about her cooking it, but I do remember eating and enjoying her soup with a peanut butter sandwich. My mom likes to make this soup often. My parents like to adjust the ingredients, depending on what ingredients they have on hand. I guess it’s just a comfort food for all of us that brings back loving memories with each bite.

I suggest you try this recipe out and make your own memories and family traditions. For the recipe:

  • 2 lbs lean ground beef
  • 2 cans Veg-All
  • 1 large can tomato juice
  • 1 white onion, chopped
  • chopped fresh vegetables (we used 2 baked potatoes, chopped into small chunks)
  • 5 beef bouillon cubes
  • salt and pepper to taste

In Dutch Oven, brown ground beef with onion. Drain fat. Add Veg-All with juice, tomato juice, chopped vegetables, and beef bouillon cubes. Bring to a boil. Turn to low and cover. Cook for one hour. Stir to prevent sticking. Season with salt and pepper.


Serve with your favorite sandwich. Brandon prefers grilled cheese, but I love to eat peanut butter and honey sandwich with my soup.

Ultimate Chicken Strips

I am loving this chicken recipe! It is definitely on the top of my dinner recipe list. I found this recipe in a local church’s cookbook. The best recipes are located in a church cookbook. These strips are BAKED not fried. Have I got your interest, yet?


If you have these ingredients in your cabinets, then forget about running through the drive-thru at a fast food restaurant. These chicken bites are just as tasty for a few extra minutes of cooking. And, you get more for your buck.

Now, for the details you have been waiting for:

  • 3 boneless, skinless chicken, cut into strips
  • 1/3 cup Bisquick mix
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 egg, slightly beaten
  • 3 Tbsp butter, melted
  • Heat oven to 450 degrees. Line cookie sheet with foil, sprayed with cooking spray. In 1 gallon resealable bag, mix Bisquick, cheese, salt, and paprika. Dip half the chicken into egg. Place into the bag. Seal bag and shake to coat. Repeat with remaining chicken. Drizzle butter over chicken. Bake 12 to 14 minutes, turning halfway through baking time with a spatula until no pink is in center. Makes 4 servings.

    You can serve this with fries and a salad. Or, in our case, serve with vegetable spring rolls (from the freezer section).

    Crunchy Apple and Grape Salad

    This is a recipe that I have been wanting to try for a while.  I had pinned this recipe on Pinterest, but never got around to do it until today.  I chose to make this recipe now because I had a friend who had some leftovers, like a tray of fruit, from a party that she hosted last weekend.  I hate to throw away food and let it waste, so I offered to take it home with me. The tray that was left over had sliced apples and grapes.  I was excited because I remembered about this recipe and I knew I had most of the other ingredients in the cabinets.  Plus, I wouldn’t have to do much since it was already sliced except just throw it together.

    This salad has several things going for it.  I love the flavors of the walnuts mixed with the sweet yogurt and grapes.  I found the recipe on Tasty Kitchen.  For the ingredients, all you need is vanilla yogurt, granulated sugar, brown sugar, Mayonnaise, juice from 1/2 a lemon, ground cinnamon, apples, pear, celery, silvered almonds, walnuts, and seedless grapes. The first 6 ingredients make the dressing and the last 6 ingredients make the salad.  So simple!  I really love the recipe’s website because you can key how many servings you need and they will adjust the amounts you need.

    I did slightly adjust the recipe for various reasons.  We omitted the pear and celery. Brandon hates celery, which makes me a little sad because I enjoy celery diced and mixed in dishes.  However, I don’t feel we were deprived by not having those ingredients.  I also only used 2 types of apples instead of 4 like suggested and that was because the tray only had green and red apples.  I added raisins to the salad that had been soaking in water for about 20 minutes because there was only a palm full of grapes in the tray and we knew that would not be enough.

    So, if you are looking for a tasty way to get in your fruits for the day, then in would highly recommend this salad. You will not be disappointed!