food.
everyone’s favorite cheesy potatoes
Section Title
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2 cans (10-3/4 ounces each) condensed cream of potato soup
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1 cup (8 ounces) sour cream
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1/2 teaspoon garlic salt
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1 package (2 lbs) frozen hash brown potatoes
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2 cups (8 ounces) shredded cheddar cheese
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1/2 cup grated Parmesan cheese
In a large bowl, combine the soup, sour cream, and garlic salt. Add potatoes and cheddar cheese, mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with Parmesan cheese. Bake, uncovered at 350° for 55-60 minutes or until potatoes are tender.
pb&j smoothie
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1/2 cup frozen strawberries
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1/2 cup frozen blueberries
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1 cup greek yogurt (fruit in the bottom)
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2 cups vanilla almond milk
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1 banana
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3 tablespoons PB2
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blender
Start by adding the blueberries, banana, and strawberries to your blender. Next add your almond milk and yogurt. Top with PB2 and blend until smooth.
Sepickled red onionson Title
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3/4 cup white vinegar
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3/4 cup water
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1 tablespoon honey
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1 red onion
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pinch of salt
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1 mason jar
Add the vinegar, water, salt and honey to a sauce pan on medium-high heat. Bring contents to a boil. While you wait for the mixture to boil, cut the onion into thin slices and place in the mason jar until the mason jar is full. Once the mixture is boiling, pour contents over the onions in the mason jar. Seal and refrigerate once jar cools.
best fucking turkey sangwich of all time
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2 slices of everything bread
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3 slices of boars head ‘jerk turkey’
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1/8 cup of 50/50 salad mix
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1 slice smoked Gouda cheese
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2 slices bacon or turkey bacon
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1/2 avocado
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1.5 tablespoons mayonnaise
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1 tablespoon deli dressing
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1/2 tablespoon honey mustard
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6-10 strings of pickled red onions
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1/2 teaspoon Tony Chachere's Original Creole Seasoning
Preheat the oven to 425°. Slice the avocado in thin slices. Toast the everything bread in the toaster. Place bacon on baking sheet and put in the oven for 13-15 min. When the bread is finished, spread mayonnaise on both pieces of bread. Next add turkey, cheese, salad mix, red onion, and avocado. When the bacon finishes, break into pieces and add to sandwich. Top with Tony’s Creole Seasoning and deli dressing. Spread honey mustard on the top piece of bread before finishing the sandwich.
slow cooker chicken bowl
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1 lb. boneless skinless chicken breasts
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1 can yellow corn
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1 can black beans
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2 cups salsa
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3 cups cooked rice (white or brown)
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1/2 teaspoon cumin
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1/2 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
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1/2 teaspoon crushed cayenne pepper
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1/2 teaspoon chili powder
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1 avocado
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1 tablespoon hot sauce
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slow cooker
Place your chicken in the bottom of the slow cooker. Cover chicken with salsa, black beans, corn, cumin, garlic powder, salt, pepper, cayenne pepper, chili powder and stir. Cook on low for 8 hours or high for 4 hours. When the chicken is finished, remove from the slow cooker and shred chicken with two forks on a plate or cutting board. When the chicken is shredded, return to the slow cooker and mix well. Serve with rice and avocado. Top with hot sauce.
PHOTO
COMING
SOON
chicken divan
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2 packages (12 oz) frozen broccoli
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2 lbs. boneless skinless chicken breast (cubed)
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4 oz. shredded cheddar cheese
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2 cans (10.5 oz.) of condensed cream of chicken soup
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1 teaspoon garlic salt
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1 teaspoon lemon juice
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1 teaspoon curry powder
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1/4 cup sliced almonds
Preheat the oven to 350°. In a pan, cook the chicken until it is no longer pink on the inside. Steam the broccoli in the microwave or over the stove top. When finished, add broccoli and chicken to a greased baking dish. In a large bowl, combine soup, mayonnaise, lemon juice, garlic salt, and curry powder. Pour mixture over chicken. Sprinkle shredded cheese over top. Finish with sliced almonds. Bake for 30-35 min.
Sestuffing Title
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1 bag herb seasoned stuffing mix
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3 cans chicken broth
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2 lbs, maple sausage
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1/2 stick melted butter
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1 cup chopped celery
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3 eggs
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15”x9”x2” glass baking pan
Preheat oven to 350°F. Cook the the maple sausage in a pan over medium heat until sausage is crispy. Mix stuffing, chicken broth, sausage, butter, celery, and eggs in a large mixing bowl. Spray baking pan with non-stick spray. Put the entire mixture into the pan. Bake for 45 minutes covered in tin foil. For a crunchy top, set the oven to broil, remove tin foil and broil until the top is crispy.
kara’s salad
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2 cups 50/50 salad greens
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1/2 cooked beet
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1/8 cup kara’s pickled red onions
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1.5 oz. goat cheese
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1/4 cup olive oil
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3 garlic cloves
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1 shallot
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2 tbsp. dijon mustard
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2 tbsp. Honey
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3 tbsp. White balsamic vinegar
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pinch salt and pepper
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1 cooked chicken breast (optional)
Finely mince garlic and shallot. Combine garlic, shallot, honey, vinegar, salt & pepper, dijon mustard, and olive oil and set aside. This will be your salad dressing. In your bowl, add greens, beets, pickled onion, and goat cheese. Top with chicken. Dress salad with olive oil mixture.
old fashioneditle
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2 ounces bourbon
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2 dashes angostura orange bitters
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1 spoonful water
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1/2 ounce simple syrup (substitute for 1 sugar cube or 1 teaspoon of sugar)
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ice
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orange peel (optional)
Fill rocks glass with ice. Add bitters and simple syrup. Top with bourbon. Stir well. Garnish with orange peel.
oyster night
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​3 tbsp. Honey mustard
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3 tbsp. White balsamic vinegar
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1/4 cup olive oil
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1 shallot
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3 cloves garlic
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oysters (blue point are my favorite)
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Saltine crackers
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Hot sauce
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Oyster shucking knife
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Towel
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Ice
Finely mince garlic and shallot. Combine garlic, shallot, honey, vinegar, salt & pepper, dijon mustard, and olive oil and set aside. Hold the oyster with your towel and shuck the oysters and place on a bed of ice. To serve, put oyster on saltine cracker and top with olive oil mixture and hot sauce.