You’re invited to our Sunday Dinner to sit with us, gather, chat, laugh, eat, and have some coffee afterwards! Egg waffles is nothing to laugh about. They have a mixed texture of a quiche, waffle, and souffle all rolled in one.
Ingredients were: 4 eggs, 1 cup thawed out hashbrowns, 3 tbsp. sour cream, 1/2 cup cheese, and seasoning. Watch the video!
You’re invited to our Sunday Dinner! You are always invited and welcome to our home to have some good eats, chat, and coffee afterwards! Today it’s all about continuing and ending the pesto theme with some plentiful pesto dinner options.
The grilled shrimp dish I simply poured a few spoon fulls of the Basil Pesto ala Presto while the shrimp was almost done with some egg noodles I had on hand.
The next dish was a grilled chicken breast and simply poured a few spoon fulls of the Perfect Basil Parmesan Pesto toward the end of its cooking stage as well. Any reserve in the pan, I pour over the salad as my dressing.
Lastly, I used my new FAV, Canola Garlic Oil Parmesan Pesto as a dipping sauce or drench over an individual crab cake! These pestos are great for mixing and matching. Even for a simply pesto mozzarella toast! So delicious and easy! They will store for about 4 to 6 weeks in the refrigerator in a well sealed container or jar.
Here’s your invite to our Sunday Dinner! You are invited to our home for some food creations, ideas, and chat. Continuing my pesto theme this gorgeous Sunday. All it’s all about my new fav! Canola Garlic Oil!
For starters, it’s rather simple to make your own infused canola garlic oil. In the vid below, I mention to gently crush some big garlic to release it’s properties that will infuse the canola oil.
I would use this on grilled shrimp or grilled fish with a bit of butter.
Tune in next week with all these tasty pestos on a couple of dishes of the week!
You’re invited over to our Sunday Dinner! I am continuing the PESTO theme. Dare you to say Perfect Basil Parmesan Pesto 5 times. It’s good tongue twister.
Today I’m making more pesto prepping for some delicious meals another day. Who doesn’t like to prep and have some handy ingredients for making dinner time easier, tastier, and more delicious! This one includes some parmesan cheese to round out and smooth out all this amazing simple ingredients.
It’s all here on this quick vid!
Imagine the possibilities on which meals to use on. You decide and let me know what goodness you made!
Welcome to our Sunday Dinner! You are always invited to have a seat at our table, chat, eat a meal, and have some coffee afterwards. Guess what today’s meal is?! Yep! Jerk Pork Chop with some easy store bought ingredients. The other white meat.
Let’s begin! Grab 2 pans. Once for the sauce and the other for the veggie mix.
I’ve provided the Memphis spice found at your local HEB if they have them in your town. If not use this chosen spice to sprinkle on the pork chops, the marinade/dipping sauce and paired it with the perfect veggie mix.
Note: As for the Jerk Marinade, preferably purchase at your local grocery store. Not very many on the market unless you are very familiar with the company and shipping/refund policies. You can also substitute a very zesty favorite BBQ sauce of your choice.
Welcome to our Sunday Dinner’s! You are most welcome to take a visit and have a seat at our table for another incredible Sunday Dinner dish. I remember my Mom always had the biggest meals on a Sunday. I’m talking about homemade from scratch meals. Do I do that….hmmm…every now and then. But mostly I find taking some short cuts, pre-prepping, or take out is best for this busy Mom. I should really have a new title. MOM should stand for Multi Optimizer of Missions. Sounds good to me. That will be another time as long as I can have my own cape! Another time! Another time!
Let’s get to gathering before we gather at the table. This is a great recipe to only make half or prepare it all and then freeze half before baking.
Welcome all to our Sunday Dinners! And today we are making Bacon Goat Cheese Salad! A spectacular salad any time or day of the week! Today it’s Sunday and we are blessing ourselves with a yummy salad. So let’s get started!
And wala! Your gorgeous salad for your blessed Sunday Dinner! If you are wanting more protein, simply add a sliver of grilled chicken, green peas, or chickpeas.
Welcome to our Sunday Dinner once again! I’m so elated to be sharing the blessings of FOOD even during recovery! Today it’s about common cooking mistakes which I have learned and failed at as well. I’m by no means a chef nor pretend to be. I’m a foodie! I love food. I love good food. Not any foodie pictures this time around. Another reason is because I’ve had surgery so I had to do the best and hopefully you guys and gals appreciate this busy mama who was under the knife. No pun intended, but what an awesome intro to my 1st common cooking mistakes! Got to have sense of humor to uplift my spirits . So here we go!
Knives are very much used in everyday family cooking,right?! So we need to have a properly sharpened knife. Make sure it fits your hand size and meat size. I have small hands so a 12″ or 13″ won’t work for me. But for my husband, it’s perfect. If you are cutting rather large pieces of meat, then yes use the larger knives. Relatively speaking a good 8″ knife is a great family knife and good controllability. Preferably stainless steel is best. Ceramic will chip if it hits a large bone.
I’m being truthful here when I say, I have spices older than a 2 years old. It’s time to toss them out. Spices have a shelf life so don’t buy bulk size if you are only going to use a few times and store the rest. I’ve done that and so have you. Let’s get to tossing them out NOW. Now the rule is this: Fresh spices last about 4 years, ground spices 2 to 3 years, and dried herbs 1 to 3 years depending. Stored spices over time lose their flavor and potency and those are the qualities we seek when cooking. I guess I have some pantry spice cleaning!
If you’re like me, I like to cook and eat right away. So why must I have to wait longer to eat my dinner! Truth be told here, the reason we need to allow our freshly cooked meat choice rest is because the juices redistribute through all that fresh meat. The result is a juicer dinner in your mouth. Would you rather have juicy tasting meat or juices run all over the cutting board? I choose juicy tasting meat.
Preheating to Fast:
Have you often had a dinner where you taste an abundant amount of burnt oils? I have! This is how this goes and normally happens: You get your pan, turn up the heat to a medium high, and pour in your oil. You turn around to gather a few items from the pantry or fridge. By the time you open up your items to get the dish started, the oil is bubbling up, turning colors, and beginning to smell differently. And the beneficial antioxidants break down and form an unusual taste and possibly harmful compounds. So next time you pour in some oil, keep an eye on it and once it begins to shine, the oil is hot enough to begin your amazing dish. Another thing is the pan. Cast Iron is the best overall and leaches at the least chemical into your food. Yes it does have iron but generally speaking it’s accepted as safe. Another great pan are the ceramic pans because they are glazed not coated such as them teflon pans. And of course stainless steel.