Hashbrown Casserole

Here's another great, easy, filling, "financially friendly" meal, perfect for winter or for breakfast anytime. It was so good that the next night we had the leftovers with a sunny side up egg on top! Delicious!!!

Tips: I only used 3/4 of a bag of hash browns and it was plenty. Also, 1 Lb. of ham is more than enough. Also, I did mine in the oven and it came out great! Next time I think I will add broccoli florets or bell peppers!

Hashbrown Casserole with a Crockpot Trick

Ingredients

• 1 bag frozen, shredded hash brown potatoes
• 8 oz sour cream
• 1 can cream of chicken soup
• ½ cup butter, melted
• onion, chopped fine (about ½ a small onion)
• 1 cup shredded cheddar cheese (or a bit more if you like)
• 1-2 lbs. ham or smoked sausage wrapped in foil

Instructions

1. Stir all the ingredients together.
2. Place ham or sausage in foil on top of potatoes, if you are making meat.
3. Bake in an oven at 350 degrees for about 1 hour. Or cook in the slow cooker 5-6 hours on 
4. high for 7-8 hours on low.

Bon Apetit!Buon Apetito! Buen Provecho!Douzo Meshiagare!

One Pot Chili Mac and Cheese

So here's a great Winter meal and talk about "finance friendly"! Sounds better than "cheap eats", right? Anyway, I must give credit where credit is due, I thank my oldest, my son Jordan for this recipe! He's away at college in Boston and if he knows anything it's how to eat well on a budget and eat something warm and filling on those cold winter days...especially with the crazy winter Boston has been having!

One Pot Chili Mac and Cheese

INGREDIENTS:

• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 onion, diced 
• 8 ounces ground beef 
• 4 cups chicken broth 
• 1 (14.5-ounce) can diced tomatoes 
• 3/4 cup canned white kidney beans, drained and rinsed 
• 3/4 cup canned kidney beans, drained and rinsed 
• 2 teaspoons chili powder 
• 1 1/2 teaspoon cumin 
• Kosher salt and freshly ground black pepper, to taste 
• 10 ounces uncooked elbows pasta 
• 3/4 cup shredded cheddar cheese 
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS:

• Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. 
• Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. 
• Remove from heat. Top with cheese and cover until melted, about 2 minutes. 
• Serve immediately, garnished with parsley, if desired.

Bon Apetit!Buon Apetito! Buen Provecho!Douzo Meshiagare!

Korean BBQ Beef Ribs

Uggh, I know, I know....I've been seriously lagging. However, in my defense, I've been tackling a lot of home projects as well! I would say that I should start a DIY blog, but since I can't even regularly post on my food blog, it's best I keep my trap shut! Maybe I'll mix it up a bit and add my home DIY projects to my food blog, just to mix it up a bit.

Anyway...on to bigger and better things! These are the BEST ribs I've ever made! Seriously, this recipe was so "off the hook" I didn't even adjust anything! Even got rave reviews from one of my sister-in-laws! :) Best part of this recipe....it goes in a slow cooker!!!

So here you go.....

KOREAN BBQ BEEF RIBS

Ingredients:

5 lbs. of beef short ribs
2 tablespoons of sesame oil
1/2 cup of soy sauce
2 tablespoons of rice wine vinegar
1/3 cup of light brown sugar
3 tablespoons of minced fresh ginger
3 garlic cloves, chopped
1/2 teaspoon of red pepper flakes
3 tablespoons of cornstarch
1 tablespoon of sesame seeds 
3 green onions, trimmed with the light green and white parts only thinly sliced
3 cups of cooked white rice

Instructions:

You will want to place your short ribs in the bottom of your Slow Cooker. Then take a medium sized mixing bowl and add in your sesame oil, soy sauce, rice wine vinegar, brown sugar, ginger, garlic and red pepper flakes and whisk your ingredients together. Now pour your mixture over the ribs thatare in the slow cooker. Now cover your slow cooker and either cook on low for 8 hours or cook it on high for 6 hours. Your ribs are done then they are nice and tender.

Now turn your slow cooker off and remove the ribs and place them on a serving plate. You will want to let the cooking liquid sit for about 5 minutes so that the fat can rise to the top. Then skim and discard the fat from liquid. Now take a saucepan and add in your cornstarch and 3 tablespoons water. Whisk them together and then add in the cooking liquid from your slow cooker and mix your ingredients together. Now place your saucepan over a medium high heat and bring your mixture to a boil and then cook for 2 minutes making certain to whisk while cooking. When your sauce has thickened remove it from the burner and then add and stir in your sesame seeds. 

Now pour your sauce over the ribs and then sprinkle your green onions on top. Serve over white rice.

Bon Apetit!Buon Apetito! Buen Provecho!Douzo Meshiagare!