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Easy Chicken & Shrimp Egg Roll Recipe Deep Fried or Air Fried

This is my version of an egg roll recipe. Quick and easy to make! Watch the video for the tutorial. The list of ingredients are listed below

Egg Rolll Video

Egg Rolls

Ingredients:

2 Tablespoons Sesame Seed Oil

1 teaspoon Ground Ginger

1 Tablespoon Chopped Garlic

1 Cup Chopped Onion

1/2 Cup Chopped Green Onion

6 oz Cooked Shrimp No-Tail cut up

1-lb Cooked Ground Chicken

1/4 Cup Soy Sauce

1 Tablespoons Toasted Sesame Seeds

16 oz Cups Cole Slaw

1 Cup Bean sprouts

15 Egg Roll Wraps

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Taco Mac & Cheese Aldi Ingredients Recipe

This is a quick, hardy recipe! I spent the day thrifting, I’m a full-time thrifter/reseller, I was tired and hungry when I came home. I had this dinner whipped up in literally, less then 30 minutes. This recipe has four ingredients and I used all ingredients from Aldi.

These are the ingredients plus 1-lb of ground beef.

Start by browning the ground beef. while that’s cooking, make the Mac & cheese according to the box instructions.

After the ground beef is browned, drain and add one packet of taco seasoning and a can of diced tomatoes with green chilies or you can use Rotel.

Simmer while macaroni is cooking.

Once macaroni is cooked, stir in the cheese sauce.

Dump the Mac and cheese into the ground beef mixture and stir all together.

You will very quickly have a delicious comfort meal.

I served ours with a salad mix from Aldi and we ended up having no leftovers. This would be a great busy weeknight dinner.

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Fried Cabbage & Bacon Low Carb Side Dish

I’m always looking for new ideas for side dishes. Today I decided to try fried cabbage and bacon. We are grilling steaks and I wanted something different to go along side.

Here’s what I used:

  • 5 slices of bacon
  • 1/2 yellow onion
  • 1 tsp garlic
  • 1/2 head chopped cabbage
  • Salt
  • Pepper
  • Paprika

There’s just two of us so you could adjust the amounts as needed. I fried five pieces of bacon up and removed them until later.

I used half of a yellow onion, sliced and a tsp of garlic, I added them to the bacon grease and caramelized them.

I chopped up half of a head of cabbage and put it in with the onions and garlic. I added some salt and pepper and a tablespoon of smoked paprika.

I felt I didn’t have enough bacon grease so I added a drizzle of olive oil, added the bacon back that I chopped, stirred everything together and placed a lid on top to let the cabbage cook down and soften.

This was so delicious! I’ll definitely make it again!

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The Ultimate Comfort Food; Instant Pot Chicken & Dumplings

I saw a slow cooker recipe for chicken and dumplings where you use canned biscuits for dumplings and although there is nothing wrong with that recipe, I decided to make my own version with homemade dough, in the Instant Pot.

I love cooking in my Instant Pot. I have not used my slow cooker since I bought mine a couple of years ago.

So, here is what I came up with and man is it delicious!

I started out by chopping about 1/2 cup of each, carrots, celery and onion.

I drizzled some olive oil in the instant pot and added a tablespoon of butter and turned it on saute.

I sauted the veggie trio for a minute or two, then added garlic.

I sauted them for about 4 minutes, until tender. I added salt, pepper and Italian seasoning.

While that was cooking, I cut up two boneless skinless chicken breasts into chunks.

Then I turned off the Saute function and added the chicken to the pot. I also added four cups of chicken broth and one can of Cream of Chicken soup, gave it a stir and sealed the lid and set the cook time to 10 minutes.

While that was cooking, I made the dough for the dumplings. I use self rising dough and I like to sift it because it makes the dumplings more fluffy. I use a strainer with a handle to sift with.

I added two beaten eggs, sour cream, salt and water to my flour and gently mixed it into a dough.

I use a cookie dough scoop to scoop my dough so they will be similar in size.

The chicken cooked for 10 minutes then natural released for 20 minutes. I opened the pot, turned off the cook function and turned saute back on and started adding my dough.

The dough cooks very fast in the hot liquid. I left saute on while I gently pushed the dumplings under the liquid, allowing them to cook all around. This only took 5-6 minutes.

Last thing I did was sprinkle some parsley on top and closed the lid and turned the instant pot onto the warming function, Lo, until they were ready to serve.

This is a very delicious recipe and the homemade dumplings make it extra special. Here is the ingredient list.

Ingredients:

Chicken:

  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • Drizzle of Olive Oil
  • 1 T Butter
  • 3/4 t salt
  • 3/4 t pepper
  • 1 t Italian seasoning
  • 2 boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 can cream of chicken soup

Dumplings:

  • 2 cups self rising flour
  • 2 beaten eggs
  • 2 T sour cream
  • 1 t salt
  • 1/2 cup water

Start out by chopping about 1/2 cup of each, carrots, celery and onion. Drizzle some olive oil in the instant pot and added a tablespoon of butter and turn it on saute. Saute the veggie trio for a minute or two, then add garlic. Saute for about 4 minutes, until tender. Add salt, pepper and Italian seasoning. While that is cooking, cut up two boneless skinless chicken breasts into chunks. Then turn off the Saute function and add the chicken to the pot. Also, add 4 cups of chicken broth and one can of Cream of Chicken soup, give it a stir and seal the lid and set the cook time to 10 minutes. While that was cooking, make the dough for the dumplings. Use self rising dough and sift it because it makes the dumplings more fluffy. Add two beaten eggs, sour cream, salt and water to flour and gently mixed it into a dough. (I use a cookie dough scoop to scoop my dough so they will be similar in size.) Cook the chicken for 10 minutes then natural released for 20 minutes. Open the pot, turned off the cook function and turn saute back on and start adding scoops of dough. The dough cooks very fast in the hot liquid. Leave saute on while you gently push the dumplings under the liquid, allowing them to cook all around. This takes 5-6 minutes. Sprinkle some parsley on top and serve.

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My Instant Pot Chicken Tortilla Soup Recipe

This is my absolute favorite soup. It’s hearty, comforting and easy to make. I have been making this for years on the stove but recently converted it to the instant pot.

Here are the ingredients:

  • 2 T Olive Oil
  • 1 Medium onion diced
  • 2 Garlic cloves minced
  • 2 T Chili powder
  • 1 T Oregano
  • 1 4oz Can Mild Chili’s
  • 1 Can black beans rinsed
  • 1 qt Chicken broth
  • 1 28oz Can Diced Tomatoes
  • 1 Small bag frozen corn
  • 2 C Shredded Chicken
  • Chopped Cilantro

First, sauté onions and garlic in olive oil in the instant pot that is set on Sauté.

Once onions are translucent, add seasonings. Stir then shut off sauté function.

Next, add the rest of the ingredients and give a good stir.

Set Instant Pot on Manuel for 12 minutes. Once time is up you can release steam or let natural release until you’re ready to eat.

You can serve plain but the way we like it is with Mexican cheese and crunched up tortilla chips.

Bon appétit!

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Mashed Potato Bombs

This is a total comfort food recipe! They are perfectly crisp on the outside and soft and gooey and full of flavor on the inside. Here’s how you make them:

  • 3-1/2 C Mashed potatoes (cold and leftover is better)
  • Approximately 3/4 C All Purpose Flour
  • Salt, Pepper, Garlic Powder to your liking
  • 1 Egg
  • Panko Crumbs
  • For the filling: Cheddar Cheese, Green Onion, Bacon and Sour Cream
  • Canola or Vegetable Oil for frying

Start with cold mashed potatoes.

Add flour a little at a time and stir in until potatoes are stiff enough to roll into balls without being sticky.

Roll potatoes into about a half cup balls. Form a hole in the center.

Have your filling ingredients ready.

Place about a teaspoon of each ingredient into the center.

Close up the potatoes and make a ball, sealing the filling inside.

Brush with egg wash and roll in Panko crumbs.

Have oil hot and ready. I use a fry daddy.

Carefully drop potato ball into fryer.

Drain on paper towel.

Serve immediately. These are so filling and go great plain or with a side of ranch!

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Instant Pot Chicken Rice Soup Comfort Food

It’s Fall, temps are dropping and there is nothing better on a cold gray day then a cup of soup! Here is my instant pot recipe.

Ingredients:

  • 2 Celery Stalks Chopped
  • 1-2 Carrots Chopped
  • 1/2 C Diced Onions
  • 1 tsp Garlic Powder
  • 1/2 tsp Thyme
  • 1 tsp Dried Parsley
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 C Brown Rice
  • 2 Chicken Breast
  • 4 C Chicken Broth
  • 1/2 C Half & Half

Set Instant Pot to Sauté. Add oil and veggies. Sauté until softened, add all dry seasonings.

Turn Sauté off. Lay chicken on top of sautéed veggies.

Pour chicken broth over top and add uncooked rice. Place lid on top and seal. Set manual time for 22 minutes.

After timer beeps, release pressure.

Open lid and carefully shred chicken breast.

Add half & half, stir and replace lid. Let instant pot stay on warm until ready to serve.

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Creamy Chicken Chili Instant Pot

This is a great Fall soup! It’s so fast and easy to make.

Place three boneless skinless chicken breasts in the instant pot.

Add ingredients:

  • 1 can corn with liquid
  • 1 can rinsed, drained black beans
  • 1 can Rotel with chili’s
  • 1 packet Ranch Fiesta seasoning
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp dried onion flakes
  • 1/2 C water

Close and seal instant pot and set for 12 minutes then let natural release for 20 minutes.

Next, remove chicken from pot and shred it.

Add it back to the pot along with a block of cream cheese. Stir until cheese is melted. Close lid and keep warm until ready to serve.

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Chicken & Stuffing Casserole

This is a hearty meal for a busy weeknight. It is a fast dinner and so delicious. I make mine with a special ingredient. I haven’t seen it used anywhere else.

First, I put boneless skinless chicken breast in a casserole pan. I use iron skillets for baking. The meals turn out so good. Sprinkle salt and pepper on the chicken. You don’t need much salt because the cream of chicken soup has salt too.

I use one can of cream of chicken soup and my special ingredient.

Ricotta cheese! I have seen most people use sour cream in this recipe but I think the ricotta makes it cheesier and richer tasting.

Mix the soup and about 1/4 cup of ricotta cheese together until blended well.

Smear the soup mixture onto the chicken breast.

Take stuffing mix, I love stove top, mix a two to one measurement together. I used two cups stuffing and one cup water.

Let the stuffing absorb the water for a few minutes then spoon onto chicken.

Next add a few pats of butter to the top. I don’t measure it. Bake in a 350 degree oven for about 40 minutes.

Remove from oven and serve.

You can make this ahead of time and place in refrigerator and bake in oven when you are ready. It’s very good!

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Instant Pot Beef Stew

Fall is fast approaching and I’m getting in the mood for stews and soups! This is my fast and easy instant pot beef stew recipe.

I shop at Aldi a lot and this stew is made almost entirely with Aldi ingredients:

  • 1lb Stew Meat
  • 1/4 C Chopped Onions
  • 1-2 Garlic Cloves Minced
  • Olive Oil
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Italian Seasoning
  • 2 Bay Leaves
  • 2 T Tomato Paste
  • 2 T Corn Starch
  • 4 C Beef Broth
  • 12 oz Mini Potatoes
  • 3 Carrots Cut up

I started with stew meat from Aldi. It was just a bit over 1lb.

Set the instant pot to sauté. Drizzle olive oil on the bottom of the pot. Dump in meat, onions and garlic into the instant pot and brown meat on all sides, not cooking meat all the way through. Add seasonings.

With a slotted spoon, remove meat from the pot, leaving the juice.

Add cornstarch

Whisk in beef broth until lumps are gone

Stir in tomato paste

Add meat, carrots, potatoes and bay leaf back into the pot and stir

Close the lid and seal the vent. Set on manual for 35 minutes. After time is up, let the pot naturally release for at least 20 minutes. Remove Bay Leaves.

I like to serve it with crusty ciabatta rolls from Aldi…Enjoy

Ingredients found at Aldi:

I used half of these