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Mix all ingredients together until soft not sticky not too dry then let it rest for about 10 min.
Take some parchment paper and roll out the discs on the paper because it’s easier to lift up the thin dough. Then cook them on medium/high with very light oil or spray oil. I use a small spray bottle and put olive oil in it.
Cook until it starts to bubble then flip.
Store in fridge for about a week.
They are best served right away. You can warm back up on stove or toaster.
Take the chicken, seasonings and add to water and boil until done about two hours. Keep the broth water the chicken was cooked to make the sauce. Remove the skin and bones and agreed. Cook the rice then when done add the drained beans and chicken. Season to taste.
Take the broth and bring to boil add seasonings and slurry. Then turn to low and add in sour cream.
In baking dish add some sauce to cover the bottom. Fill tortillas with mixture and cheese. Cover the top of tortillas with cheese and bake in over at 350 for 15-20 min
Enjoy!!
Let me know what you think? Did you do anything different?
This is so yummy and was invented because so many of my family members tolerate so much cheese.
Ingredients-
4 Chicken thighs(you can use any chicken)
4C . Homemade chicken broth
1 box Pasta ( any you prefer even homemade)
3/4 cup frozen or fresh broccoli
1 can diced tomatoes
Half clove garlic diced
Parsley
Pepper
Garlic and herb seasoning
Garlic powder
Basil
Salt
Rosemary
Nurmeg
I measure with my heart. ❤️ Remember less is more you can always add more seasoning but you can not remove.
Instructions-
Cook chicken thighs with skin on in water for 2-3 hours until done. Remove and let the chicken cool then shred the chicken I save the bones and skin to make more chicken broth. Then add the garlic and some both to stock pan . Add the garlic and seasoning let cook a minute then add the can tomatoes and broth. Then cook the noodles and drain add to chicken mixture. Now add the broccoli and let simmer so all the flavors can mingle. Then take the half and half and make a slurry with the cornstarch. Turn heat to medium and add slurry to your pasta mix well add more seasonings if needed. Let it cook about 1-3 minutes and put on low and cover.
I came up with this because I make a chicken noodle soup and thought a cream base would be so yummy and comforting.
Ingredients:
2cups Homemade chicken stock
1/4 bag Spaghetti noodles or any noodle you prefer
1/4 bag frozen Carrots and peas
1/2 can Corn
3/4 C. Half and half
1tb cornstarch
Parsley
Salt
Garlic powder
Onion powder
Paprika
Pepper
I measure seasonings with my heart😊
Instructions:
Put broth into pan and bring to boil add the noodles and when half way done add the vegetables and seasonings. Always start with less because you can always add more but can’t take the seasoning away.
Then make a slurry with the half and half and cornstarch. Add to soup and let it boil just a minute and lower heat to simmer.
Enjoy by itself or with Brad or crackers.
Let me know what you think and if you changed anything!
So warm and yummy on a cold day! Don’t forget the chips lol
Ingredients:
2C Chicken
4C Chicken broth
1can white kidney beans
1 can black beans
1 can diced tomatoes
Cheese for topping
Jalapeños for topping
Onion and garlic
3tb cumin
Salt to taste
Pepper to taste
2tb chilli powder
2tb onion powder
3tb garlic powder
2tb paprika
I measure with my heart so this is a rough estimate of spices. 🤣😃
Instruments:
Take chicken and spices, I did 5 chicken thighs bone in and cooked in homemade chicken broth until done save the broth for soup. Then brown onion and garlic add the broth. Debone and shredded the chicken then add that plus beans and tomato’s. Let simmer so the ingredients can mingle. Then add toppings. So yummy to dip chips into or crush on top! 😉
Take 4tbs soy sauce, egg whites and cornstarch mix well than add cubed pork and let set for 30 or more minutes. This makes it tender.
To make sauce:
Toast the sesame seeds in pan add minced garlic stir for a couple seconds. Then add chicken broth, ketchup, vinegar and sugar mix well. When sugar has dissolved add cornstarch slurry. Let it start to bubble then turn to low. It will thicken.
Warm the oil in a pan and add the pork mix. When done cooking add the bell peppers.
Then toss the sauce with the pork you might have extra sauce and that is okay it stores well.
Yummy chicken nuggets without all the junk ! Use any seasoning that your heart desires.
Ingredients: (makes 4 servings)
-1 cup chicken cut into bit size
-oil and oil spray ( I use a small spray bottle
-salt
-peppers
-garlic powder
-onion powder
-steak seasoning
-1/2-2/3 C. Panko bread crumbs
Instructions:
Cut up the chicken intro chunks or even strips and rise the chicken. Pour in oil and add seasoning until coated. Then a piece at a time coat in panko. I used an air fryer but you could definitely bake. Layer in air fryer and spray with oil. Then cook for 12-16 minutes at 395degrees until desired crispiness. In oven cook at 350 degrees for 15-20 minutes or until desired crispiness. Enjoy with favorite sauce. We dipped ours in yummy homemade ranch.
Who doesn’t love a hot casserole in the cold months? This is simple, made from scratch yumminess!
Ingredients:
-1/2C.-1Ccooked chicken
-2tbs. butter
-frozen peas
-frozen carrots
-1C. rice
-3/4 can fried onions
-2C. homemade cream of chicken soup
-garlic powder
-parsley
-onion powder
-salt
-minced garlic
Instructions:
Cook chicken in butter until done the add minced garlic.
Then add the rice, chicken, frozen peas and carrots, seasoning, rice, cream of chicken and bake in oven at 360 for 35-40 minutes with aluminum foil. Then add the French onions for 5minutes.
Nothing smells better than homemade chicken broth simmering in a slow cooker. It is so simple to have on hand to turn into a super yummy rich cream of chicken soup.
I measure with my heart so bear with me. if you watch my recipe videos I’m hardly ever measuring. lol
3 cups cream of chicken soup ingredients:
1tb. butter
2-3tb. flour
2 C. homemade chicken broth
1/2 C. half and half (you can substitute for regular milk or even lactose free it will change the flavor but still yummy)
garlic powder
onion powder
salt
pepper
Parsely
Instructions:
Melt butter in sauce pan than add flour and mix for about a minute so flour taste is gone. Than slowly add homemade chicken broth until smooth than add the milk and seasoning to taste.
This can last in the fridge for up to five days but it wont last it is too good.
Use this in any recipe that calls for cream of chicken soup or eat by it self.
Juicy and chewy delicious jerky is such a yummy snack! We love a homemade jerky.
I make my homemade teriyaki sauce that I will list below and marinade for 24 hours before I hydrate. That will help the meat absorb the yummy flavors ☺️😋
Start with a nice cut of beef roast as lean as possible. I cut off all fat because if left on will cause the jerky to go ratchet. Now we don’t want that!
Teriyaki sauce is super easy to make and taste way better than store bought. It will last in fridge for up to two weeks so feel free to make extras for other yummy meals such as fried rice or stir fry.
Teriyaki sauce recipe:
-1/4 cup sesame seeds
-1/4 to 1/2 cup brown sugar
1-2 tablespoons sesame oil
2cups soy sauce
1tablespoon ginger
1 tablespoon minced garlic
2 tablespoons cornstarch mixed with 1/4 cup water to make a slur
Put sesame seeds in pan over medium heat to toast. When toasted add minced garlic for 20 seconds stirring constantly. Add the soy sauce, ginger, brown sugar and sesame oil. Bring to a simmer until sugar is dissolved then add the cornstarch slur. Let it thicken then take off heat to cool.
Beef jerky
Take a beef round roast and cut all fat off so the jerky doesn’t go bad. When cutting the meat go against the grain. I like my jerky thicker so I cut it about 1/2 inch thick. It’s so good!
Place meat in a container with a lid or zip lock bag for 24-48 hours. I will stir at least twice.
I use a dehydrator at 95 degrees for 4 hours. You can dehydrate longer if you want it more chewy. If you don’t have a dehydrator than place in over on aluminum foil. Don’t skip the aluminum foil because it helps with less mess! Cook at 175 for 6 hours than check.
My dehydrator I use is in link below!
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