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Dinner Recipes Recipes

Ramen Chicken and Veggies

I fell in love with this Ramen Chicken and Veggie recipe a while ago. My daughters were craving noodles and sushi during the start of Covid, and everything was closed down. I told them I could do an Oriental Night at home, which began the start of many themed dinner nights.

This particular recipe is unique because I didn’t have a lot of ingredients, two packs of ramen noodles, a frozen bag of veggies, and chicken breast.

When you add the frozen vegetables, it adds more juice to the recipe. You can add more seasonings if you like when you add the veggies. Crushed red pepper, thyme, lemon pepper, and basil, to name a few. 

This turned out to become a family favorite. Sometimes the best family recipes come from simple mistakes or simple ingredients. This recipe is easy to make and will feed the entire family. All you need is a few ingredients, and dinner will be on the table in no time.

Ingredients
  • Chicken – you can use any part of the chicken. I have used legs, wings, thighs, and breasts; it is what you have on hand. In this video, I had chicken breast on hand.
  • VeggiesWhat do you have on hand? I had a bag of frozen Normandy Vegetables, but you can use anything. Here is a quick list: cauliflower, broccoli, green beans, peas, carrots, bell pepper, onions, zucchini, asparagus, mushrooms, leeks, spinach, corn, eggplant, pumpkin, cabbage… I have a love affair with veggies; all of these go so well together that you can’t go wrong.
  • Ramen NoodlesWhat do you have on hand? Do you have two packs that are different? Let us use them. This recipe, you can’t go wrong.
the sauce
  • Soy Sauce – you can substitute with oyster sauce, fish sauce, or Worcestershire sauce.
  • Honey – a little dab will do you
  • Water
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Ramen Chicken and Veggies

Prep Time 7 mins
Cook Time 30 mins
Course Main Course
Servings 6

Ingredients
  

  • 2 chicken breast
  • 1 60 oz bag Normandy Blend
  • 2 packs chicken ramen noodles
  • 2 tbsp soy sauce
  • 2 packs seasoning from ramen noodles
  • 1 tbsp honey
  • 1/4 cup water
  • 1 tsp onion powder
  • 1 tbsp garlic powder

Instructions
 

  • Cut your chicken breast into the pieces you like. Take the seasoning packs from the ramen noodle packs, and season your chicken.
  • Heat your wok or pan on the stove on medium-high. When the pan is ready, add the chicken and cook for 7-10 minutes. Stir occasionally to make sure the chicken doesn't stick.
  • Add the frozen vegetables of your choice to the pan. Cook for 15 minutes, covered on medium.
    In a bowl, combine the soy sauce, water, onion powder, garlic powder, and honey. Stir, and add to the pan as well.
  • Add your ramen noodles to the pot, put your chicken and veggies over the ramen noodles, reduce the heat to low, and cover.
  • After 5 minutes, stir your noodles. You will see how they are easy to pull apart and mix with the chicken and veggies. Cook for another 5-7 minutes. Make sure to thoroughly mix the noodles with the chicken and veggies. Enjoy.

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Categories
Dinner Recipes Recipes

Beef Goulash

This beef goulash recipe is great for those cold winter nights or a quick weekday meal. It takes only a few ingredients; the best part is you only need one pot.

My family loves this easy pasta dish, and your family will love it too. You don’t have to have a set ingredient for this dish. You can mix and match as you see fit. You will only need a large pot because it makes a lot.

Ingredients
  • Onions – you can use any onion you have on hand. Remember that red onion is a little spicer, so only use half.
  • Beef – you can use ground turkey
  • Bell Peppers – you can use any bell pepper you have on hand. I use green, red, yellow, and orange bell peppers. They add a beautiful color to the dish.
  • Garlic – you can use fresh, minced, or powdered
  • Tomato Sauce – I use tomato paste, but you can use tomato sauce!
  • Diced Tomatoes – you can use any canned tomatoes you like. I have used whole, petite-diced, diced, stewed, and fresh tomatoes.
  • Broth – you can use water, chicken, or beef broth.
  • Noodles – you can use ANY noodle you have on hand.
  • Bay Leaves – for the flavor. Trust me!

Another amazing thing about this dish is you can practically add anything to it, and it will taste phenomenal.

Sidenote: I don’t drain the oil from my beef. I use 93/7 percent beef, which doesn’t make a lot of oil. I consider that flavor! It isn’t oily, and the oil helps keep the noodles and other ingredients from sticking.

Do you see how I put the dried noodles on top and stirred them in? You don’t have to precook your noodles. The pot flavors will cook right in, and I’m telling you, it will be amazing. Just give it a thorough stir to get all the noodles saturated and cover.

Jazz it up with these options
  • Corn
  • Carrots
  • Peas
  • Green Beans
  • Spinach
  • Cabbage
  • Mushrooms
  • Broccoli
  • Sour Cream and/or Cream Cheese – Creamy Goodness If you decide to use this amazing option, wait 20 minutes before serving, and add what you have. I use an entire package of cream cheese and an entire container of sour cream. Listen to me; this is the 8th Wonder of the World.

I hope you enjoy this recipe!

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Beef Goulash

Prep Time 15 mins
Cook Time 45 mins
Course Main Course

Ingredients
  

  • 2 lbs beef
  • 2 bell peppers
  • 2 onions
  • 1 box pasta
  • 1 can tomato paste
  • 2 cans diced tomatoes
  • 2 tbsp garlic
  • 2 tbsp salt
  • 2 tbsp pepper
  • 2 tbsp sugar (for tomatoes)
  • 1 tbsp crushed red pepper
  • 1 tbsp Italian seasoning
  • 3 cups water or broth
  • 2 bay leaves

Instructions
 

  • In a large pot, brown your ground beef, bell pepper, and onions.
    I do not drain my oil from the beef. I use 93/7 percent beef, which doesn't make a lot of oil. Please drain your beef if you need to!
  • Once the beef is brown, add all your other ingredients to the pot and add your dry noodles. Stir and cover. Let simmer for 10 minutes, and stir. Don't let the noodles stick.
  • Make sure to remove bay leaves!
  • Enjoy.

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Categories
Breakfast Recipes Recipes

Easy Bacon Grits

Have you ever wanted bacon and grits but didn’t have the money?

You will be surprised by the fantastic treasures in your kitchen that can turn something into an edible masterpiece.

One such treasure is bacon bits.

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Yes, you heard right. I have been using bacon bits as a substitute for many things, and it is cost-efficient, and you get a lot for your buck.

Here are a few examples of how to use bacon bits.. put your seatbelt on:

  • pork egg rolls
  • bacon and cheese omelet
  • grits
  • bacon cheeseburgers
  • pasta
  • pizza toppings
  • dressings (to add a hint of something)

If you are a fan of the bacon grits in the store, I promise you will fall in love with these bacon grits.

I love to use Quaker 5-Minute Grits, and I use a half pack of turkey gravy. If you aren’t a fan of turkey, you can choose another type of gravy. If you choose NOT to use any gravy, all you need is:

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Easy Bacon Grits

A frugal recipe that only takes a handful of ingredients. From stove to table within 10 minutes.
Cook Time 7 mins
Servings 4

Ingredients
  

  • 4 cups water
  • 1 cup grits
  • 1/2 tsp salt
  • 1 tbsp butter
  • 2 tbsp bacon bits (any kind)
  • 1/2 package turkey gravy

Instructions
 

  • Bring water to a boil. Add salt, butter, and grits. Stir until no lumps are left. I always use a metal whisk.
  • Turn down to low and add your bacon bits and gravy. Stir really well, and let simmer for 5-6 minutes.
  • Enjoy!

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Categories
Breakfast Recipes Dinner Recipes Recipes

Southern Tuna Croquettes

This Southern Tuna Croquette recipe is easy to prepare but savory and delicious.

I must tell you I am a true fan of salmon patties, but with the cost of food going up, it seemed more feasible to substitute tuna for salmon. This recipe is sure not to disappoint.

preparation

You can use any brand of tuna you like; make sure it is in water and drained.

I used StarKist Chunk Light.
vegetables

Regarding veggies in your croquettes, you can use onion, bell pepper, fresh dill, cilantro, fresh herbs, green onion, mushrooms, shredded carrots, and so on. It is all up to your personal preference.

I used celery, sweet onion, and red bell pepper. I diced the veggies small.
Bread crumbs

When it comes to bread crumbs, you can substitute them for saltine crackers or toast. I usually purchase the plain flavor, but by all means,  experiment around with the different flavors of bread crumbs. Remember, this is your masterpiece!

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The Patties

You should be able to make 7-8 patties. Me using three different vegetables helped to stretch out my patties, and I was able to make 8.

The patties are holding beautifully. Do you see the vegetables in my patties?
Mishaps happen

I had to learn that you NEED your grease hot enough when you put the tuna croquettes in when they start cooking; it lessens the chance of them falling apart.

They just kept falling apart in my frying pan. Look at this…

A neat trick is to pat out your patties and as the frying pan is heating, put them in the refrigerator for 5-10 minutes so they can get a little firm.

They came out perfect. Look at the golden brown color.

Once your tuna croquettes are finished cooking, put them on a paper towel so the oil can drain for a few minutes.

Enjoy!

Southern Tuna Croquettes

Prep Time 10 mins
Cook Time 10 mins
Servings 8

Ingredients
  

  • 2 12 oz cans tuna in water (drained)
  • 1 1/2 cup bread crumbs
  • 1 tbsp garlic powder
  • 1 tsp old bay seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 large eggs
  • 1/2 bell pepper (diced)
  • 1/2 sweet onion (diced)
  • 1 stalk celery (diced)

Instructions
 

  • Stir all your ingredients together in a bowl. Pat out your tuna patties; you should be able to make eight.
  • Preheat your pan and add just enough vegetable oil to cover the bottom.
  • Cook on each side for 5 minutes.
    Enjoy!

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Categories
Dinner Recipes Favorite Holiday Recipes Recipes

Slow-Cooked Barbequed Meatballs

Of all the recipes I have made, this barbequed meatball recipe is hands down the easiest one. It takes three ingredients, and you will have a mouth-watering dish in no time.

My mother used to do this for company parties, football games, and holidays. Since then, it has been a fan favorite for my family.

Usually, this recipe calls for grape jelly, but my mom had a thing for marmalade. If you have used grape jelly, you will fall in love with this twist on a classic.

Preparation

Meatballs

Regarding meatballs, you can choose:

  • beef
  • turkey
  • Italian-Styled
  • pork.

Just make sure that it says FULLY-COOKED! 

Jellies

Let your imagination run wild when it comes to a jelly to use. I have used so many different things depending on what is on hand. Try a few of these:

  • Grape Jelly (18 oz) jar
  • Honey (1/2 cup)
  • Maple Syrup (1/2 cup)
  • Brown Sugar (1/2 cup)
  • Pineapple slices/diced (2 cups)

Barbeque Sauce

When it comes to barbeque sauce, any kind will do. Just make sure you are happy!!

The best part about this recipe is the barbequed meatballs can serve as an appetizer or as a main course with rice or mashed potatoes.

Enjoy!

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Slow-Cooked Barbequed Meatballs

Prep Time 5 mins
Cook Time 4 hrs
Course Appetizer, Main Course, Side Dish
Servings 8

Equipment

  • 1 slow cooker

Ingredients
  

  • 1 32 oz bag frozen meatballs (fully-cooked)
  • 1 12 oz jar Smucker's Sweet Orange Marmalade
  • 1 18 oz jar barbeque sauce

Instructions
 

  • In your slow cooker, add the barbeque sauce and orange marmalade. Make sure to stir well, and then add your meatballs.
  • Stir your meatballs well in the sauce and cover.
  • Cook on HIGH for 3-4 hours, or LOW 5-6. Turn the slow cooker to warm until ready to serve.
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Categories
Dinner Recipes Favorite Holiday Recipes Recipes

Creamy Coleslaw with Tomatoes

My mother would often make this coleslaw recipe during the summer and for the holidays. It is something about the way the tomatoes compliment the cabbage that made me become a fan of coleslaw.

This coleslaw recipe is not dry but very moist due to the tomatoes and creamy because of the mayo. You are more than welcome to adjust the ingredients as need be.

Preparation KEynotes 

Cabbage

Choose any size or color cabbage you like. Some people like green and some people fancy red cabbage! Just remember raw red cabbage has a peppery taste, and raw green cabbage is sweeter.

Try and make sure when you shred the cabbage, you get out the big pieces.

Tomatoes

You are welcome to use any tomato you see fit.

  • 1 Better Boy tomato
  • 3-4 Roma tomatoes
  • 7-8 Heirloom tomatoes
This is a Better Boy tomato! I hulled out the inside.

When cutting the tomatoes, cut them in half and take out the inside. You don’t have to, but depending on your tomato, it will be extremely juicy.

Vinegar (optional)

What is your favorite vinegar? I have always used apple cider vinegar, but you are more than welcome to use white vinegar.

I add my vinegar to the cabbage and tomatoes first, then add all the other ingredients.

Mayo

I mostly use Duke’s Mayo, but I have used Miracle Whip. If you use Miracle Whip, do not add sugar, it will make it too sweet.

Sugar

Only use white sugar, no substitutions!!

LET IT CHILL

Make sure you let it chill for at least 30 minutes. This is a recipe the longer you let it chill, the better it will taste.

Enjoy!!

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Creamy Coleslaw with Tomatoes

Prep Time 20 mins
Chill Time 30 mins
Course Side Dish

Ingredients
  

  • 1 large cabbage (any size)
  • 1 big tomato
  • 1/2 cup relish
  • 1/2 cup mayo
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp white sugar
  • 2 tbsp apple cider vinegar

Instructions
 

  • Take your cabbage and cut it into four squares. Remove outside leaves and rinse off. Use a grater using the medium size part and grate all your cabbage up in a large size bowl.
  • Get your tomato(es) and dice them to the size you want. Add your diced tomatoes to the bowl.
  • Next, add your seasonings to the bowl, and mayo, relish, and apple cider vinegar. Stir it well. Refrigerate for at least 30 minutes.
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Categories
Dinner Recipes Holiday and Party Ideas Recipes

Cucumber, Tomato, and Onion Salad

This cucumber, tomato, and onion salad is an excellent addition to any meal, especially on a hot summer’s day. The best part, it is inexpensive to make and sure to be a family favorite.

Preparation

When making this refreshing side dish, all you need is cucumbers, tomatoes, and onions.

Cucumbers

Choose your favorite cucumbers; make sure they are crisp. Nothing wrong with using cucumbers with soft spots, but remember, they will be chewy. Try and use fresh, crisp cucumbers.

Tomatoes

What are your favorite tomatoes? Pick your favorite and slice them the way you would like. I usually choose any tomatoes on sale, but heirloom tomatoes are the tastiest.

Onions

Do you like onions? I always use sweet onions in this recipe. Sweet onions have this sweetness to them, which brings out the favors from the cucumbers and tomatoes. If you don’t have sweet onions, use yellow or red onions.

I must advise you if you do use red onions, only use half of the onion due to the spiciness of the flavor.

Vinegar

I used white distilled vinegar, that’s what I always have used. If you aren’t a fan of white vinegar use apple cider vinegar.

Salt

You don’t have to use sea salt, you can use kosher or iodized salt. Also, I don’t add a lot of salt to my mixture. Please feel free to add as much or little as you would like.

Sugar

Make sure to use white sugar, no substitutes.

LET IT CHILL

This is the most important step. If possible, let the cucumber, tomato, and onion salad refrigerate for at least 30 minutes. Something about the magic of those flavors marinating… all I can say is TRUST ME!

I hope this recipe is another success for you.

Enjoy!!!

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Cucumber, Tomato, and Onion Salad

Prep Time 10 mins
Chill Time 30 mins

Ingredients
  

  • 2 large cucumbers
  • 3 large tomatoes
  • 1 large sweet onion
  • 2 tbsp pepper
  • 2 tbsp sea salt
  • 3 tbsp white sugar
  • 1/4 cup white distilled vinegar

Instructions
 

  • Cut your vegetables as you like and add everything to a big bowl. Make sure you stir everything and refrigerate until ready to eat.
  • Enjoy!!
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