My family was literally scraping every last bit of the remaining braised pork sauce from the pan and pouring it over their mashed potatoes…so good!
I’ve always been a potato cake fan but never tried making them with mashed potatoes (as opposed to shredded potatoes) until now. What I love about this Smashed Potato Cakes with Kale recipe, aside from the taste, is how it can easily pass for breakfast, lunch, or dinner.
My entire family LOVES this new crispy pork recipe! The first time I made it my 11-year-old was at a friend’s house so she didn’t get to try it with us….
By making your own homemade ketchup in the slow cooker you can control how much salt to add and skip the processed sugar altogether by using honey as the sweetener. This is a guest post by Melanie Zook, MA, RD, LDN.
I’ve tried making chicken salad all different ways (even using the dreaded processed store bought mayo), and my older daughter has always claimed that she “doesn’t like chicken salad.” Well, that girl changed her mind super fast when one day I introduced this combination: Sour Cream and Onion Chicken Salad! This stuff is good with crackers, veggies, pretzels, and even just by itself. Trust me. Give it a go and you’ll see what all the fuss is about!
The ingredients in this Thai pasta sauce may sound unusual at first, but the end product is an exotic and delicious combination.
I was browsing through the $5 Dinner Mom’s website when I came across her ingenious idea to mix up a big batch of seasonings at one time for an easy homemade Ranch dressing. Once your spice mixture has been made it’s a very simple process to add your perishable ingredient whenever you’re in the mood for some homemade dressing. Talk about being efficient! Now we prefer a Ranch dip over a dressing at our house (especially since it magically makes my 6-year-old eat twice as many carrots as normal) so below is a modified version that turns Erin’s spice mixture into a Ranch dip instead of a Ranch dressing. Enjoy!
I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) way to slow cook a whole chicken until it is super moist, and falling-off-the bone delicious – plus it’s a great way to switch things up if you usually roast chicken! And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make this dish. Once the chicken is done it is flavorful enough to eat by itself as the main dish, or you can incorporate it into something else like pasta, chicken salad, chicken pot pie, or a casserole. We use a very basic crock pot that can purchased on Amazon for about $25. Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!