Christmas Breakfast Casserole

Yay! Christmas time is here! For me that means my husband gets to be off with us and we get to enjoy our favorite time together: mornings! We both love our coffee and a yummy breakfast. When I was pregnant we went every Sunday to Waffle House and I ate a pecan waffle, bacon, hashbrowns, and sometimes even a biscuit too… I can no longer eat so much!

Around Christmas time I like to make special breakfasts for us! This one is one of my favorites! Its packed full of veggies, protein, yumminess, AND to top everything off the colors of it look like Christmas!

This breakfast casserole is a wonderful family breakfast and a fantastic way to sneak vegetables in your kids diet (you’re welcome). So if you’re looking for some breakfast ideas for the holidays or have a brunch you need to bringing a dish to, this ones for you!

Christmas Breakfast Casserole

What you will need:

  • 8 eggs
  • 1/4 cup ham (diced) (you could use ground sausage or diced bacon too)
  • 1/2 cup of cheese (1/4 for mix, 1/4 for topping)
  • 1/4 cup milk
  • 1 tbsp siracha
  • 2 stalks green onions (diced)
  • 1 red bell pepper (diced)
  • 1/2 cup diced grape tomatoes
  • 1 cup kale
  • 1 tbsp minced garlic
  • 1/2 bag of frozen hashbrowns

Dry seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp creole seasoning (optional)

Directions:

Preheat oven to 425°F.

In a large mixing bowl, crack eggs and add in milk and siracha. Whisk mixture well and set aside. Dice all of your veggies and add to the bowl. Add in ham, hashbrowns, dry seasonings, hasbrowns, garlic, and 1/4 cup of cheese.

Spray a casserole dish with non stick spray and add in mixture. Make sure to spread out all the veggies and get everything in an even layer.

Bake for 25-30 minutes and enjoy!

This breakfast casserole is one of my favorite breakfast dishes! It’s also the recipe I use to meal plan for my husbands work meals! Hope you enjoy it as much as we do! Happy homemaking!

Cast Iron Skillet Honey Garlic Chicken Thighs

So this year my husband and I found out that we both prefer chicken thighs over chicken breasts. Chicken thighs are the moistest, most flavorful cut of the chicken you can get! I always buy skinless and boneless because that’s how we prefer it, but to each its own.

This recipe was one of those “throw everything together and intohope it tastes good” kind of dinners that I often make at home! And now it is literally both my husband and I’s favorite dinner that I make! So I thought I would share it with you!

This cast iron honey garlic chicken is the perfect mix of sweet, savory, and delicious! I always serve mine with either mashed potatoes or oven roasted potatoes and broccoli! You could also serve it over some white or brown rice if you wanted! Either way I believe this honey garlic chicken recipe will make it on your dinner rotations! Let’s get started!

Cast Iron Honey Garlic Chicke. Thighs

What you will need:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1.5 tbsp minced garlic
  • 1 tbsp dijon mustard

Dry Seasonings:

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika

Directions:

Preheat oven to 425°F.

In cast iron skillet, place chicken thighs with top side facing up. Sprinkle dry seasonings over top of chicken.

In a small bowl, mix together honey, garlic, soy sauce, olive oil, and mustard. Pour mixture over chicken and make sure to spoon sauce on any missed areas.

Bake in oven for 20 minutes. When 20 minutes is up, carefully spoon sauce from the bottom of the skillet over top the chicken thighs and place back in the oven on broil for 3-5 more minutes (be sure to check for color since ovens vary).

Then you are finished! That’s how easy it is! I hope you will love this recipe as much as I do! Happy homemaking!

The Easiest Instant Pot Broccoli Cheddar Soup

It’s been soups galore here at our house! With some yuck going around, rain and cold weather, soup is what’s for dinner here a lot lately! It’s easy, delicious, and just gives a comfort you need during this time of the year. Today I was wanting some soup and decided I would try and make some broccoli cheddar soup for the first time! And y’all, it was so delicious I decided I would share it with you all!

This broccoli cheddar soup was made in the instant pot which is the best invention for your kitchen of all time. I cooked this soup in THREE MINUTES. Yeah you heard me, THREE MINUTES! Now the prep time in total was about 15 minutes including the cook time so yeah… a delicious soup in under 20 minutes!

I served mine with some yummy parmesan rosemary French bread from Costco. It’s so dreamy I could eat an entire loaf on my own! Now the soup itself is gluten free so if you are gluten free you can definitely get in on this! Serve yours up with a small side salad or gluten free sandwich! Your whole family will enjoy this soup AND you can sneak some more veggies in your family’s diet! Let’s get to it!

Easy Instant Pot Broccoli Cheddar Soup

What you will need:

  • 2 cups frozen broccoli
  • 1/2 onion (diced)
  • 1/2 cup shredded carrots
  • 2 stalks celery (diced)
  • 1 tbsp garlic (minced)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 1/2 cup corn starch slurry
  • 4 cups of chicken broth

Dry Seasonings:

  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 1 tsp dill weed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning

Directions:

Set instant pot to sauté method. Drizzle in olive oil and throw in onions, celery, carrots, and garlic. Soften all of the veggies. Then toss in frozen broccoli, chicken broth, and all dry seasonings. Cover instant pot with the lid and make sure you set to SEAL. Then hit the soup/stew mode and manually enter in 3 minutes. Remember it will take some time to pressurize!

Once finished, quick release (be careful) the pressure and wait until all of the steam has stopped releasing! Remove the lid and then set the instant pot back to sauté mode. Make 1/2 cup of cornstarch slurry! To do this just mix two tbsp of corn starch with 1/2 cup of water. Mix until everything is dissolved and add into the soup mixture. You will want to bring everything to a boil for it to thicken up. Also add in heavy cream and cheese. Let everything melt and come together. Here is a great place to taste the soup and adjust any seasonings to your taste!

Once finished, serve with some shredded cheese on top! It is so delicious and soothing! I hope you enjoy it as much as we do! Below I will attach a link to an instant pot that you can purchase if you don’t have one yet! Trust me, it is so worth it! You can read my blog, Instant Pot vs. Slow Cooker, to find out more!

Hope you enjoy and Happy Homemaking!

Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black

Cranberry Cashew Salad

With the Holidays coming up, heavy food is definitely on the radar! Sometimes for lunch you may want to take it light in preparation, or just to give your stomach a break!

This salad is my FAVORITE salad of all time. My husband does not like salads and loved this one. I made this recipe based off of a salad I tried at a restaurant that was so expensive. So I wanted to try to make it myself, and I did so successfully!

It has yummy dried cranberries, cashews, sweet peppers, and my favorite, havarti cheese! All topped with a homemade ranch dressing that is easy and delicious!

Cranberry Cashew Salad

What you will need:

  • Greens (I love spring salad mix)
  • 1/4 cup of havarti cheese (diced)
  • 1/4 cup dried cranberries
  • 1/2 cup diced red bell pepper
  • 1/4 cup of cashew halves

For the Dressing:

  • 2 tbsp mayonnaise
  • 1 tbsp ranch (any kind)
  • 1/2 milk of choice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp celery salt
  • 1/2 tsp dill weed

Directions:

Mix in a larger bowl your greens, cheese, cranberries, cashews, and bell pepper.

In a small mason jar (or bowl) add in all of the dressing ingredients wnd shake well (or stir well).

Serve and you’re done! It’s that easy.

This is so delicious I promise! You can use another dressing if you please, however the thin ranch just gives it the flavor that it needs. So try it, I promise!

I also would serve for an appetizer the cranberries, cashews, cheese and peppers dredged in the dressing as like a cold salad! It would be so delicious and has festive colors too!

I hope you enjoy it as much as our family does! Let me know what you think! Happy homemaking!

Perfect Oven Roasted Potatoes

To be crispy, to be fluffy, that is the question. How to make a potato both crispy and fluffy at the same time? My perfect oven roasted potato recipe will tell you how to roast the perfect potato Every. Single. Time.

Finding the method to roast a potato perfectly was very important to me. My daddy is a potato-holic. He needs potatoes with every meal. You heard me. Needs.

Being Southern, he often turned to the good ole fattening mashed potato. So while I lived at home and often cooked dinner, I wanted to find a healthier alternative for this picky eater. And my oven roasted potatoes did the trick.

While I kept trying to find out how to get them crispy but also done on the inside, I went through many pans of half baked potatoes (yuck) to soggy ones (even yuckier).

FINALLY. I found the solution. Par-cooked then roasted. It left me with the fluffiest tender inside and the crispiest outside. And my daddy loved them! I hope you will too!

What I love about this recipe is it works for any type of potato and you can alter the seasonings based on the meal! When I make Italian chicken, I mix pesto and parmesan with them. When I make Mexican, I use a blend of cumin and chili powder. The following recipe is my simple, every meal roasted potato! So let’s get to business.

OVEN ROASTED POTATOES

What you will need:

  • About 4 medium-large sized red potatoes (diced into about 1″ cubes)
  • 1 tbsp olive oil

Dry seasonings:

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Directions:

Preheat oven to 425°F.

Wash and dry your potatoes and then dice them into 1″ cubes (try to get them all around the same size so they will cook evenly).

Place them in a large microwaveable bowl and cover with salt (not included in dry seasonings above; this is just for par-cooking).

Fill bowl with water until about 1″ of water is above the potatoes. Microwave for 10 minutes.

Prepare a baking pan with aluminum foil. Once the potatoes are finished, drain the water and return to large bowl.

Add olive oil and dry seasonings and mix thoroughly. Spread out onto baking pan so that each potato has it’s own room (they’re claustrophobic).

Bake for 25-30 minutes until desired color is reached! (It helps to stir around about half way through so that every side is evenly cooked).

Once finished, try not to eat all of them before your family gets some!

I love to serve these potatoes with chicken, salmon, ice cream, whatever really that gives me an excuse to make them.

Give them a try and let me know what you think!

Happy homemaking!

Top 10 Dried Spices to Own for your Home Kitchen

When starting out the adventure of home-cooking, you may wonder what kitchen basics you need to own in terms of spices. The following list is what I think is a great place to start in what dried spices your kitchen needs!

So when I first started home cooking, there were a lot of recipes that had spices I didn’t own yet. Because some spices can be expensive, I questioned which spices were actually worth buying and owning in my home.

I took many risks and bought spices that I never used and bought some that I use constantly! One thing this home will never produce is a tasteless, spiceless meal. So I use dried spices very often, and pretty much have to buy new ones every other week (I cook at home a lot).

So this list of dried spices is what I use almost on a daily, if not weekly basis when I cook at home. They are what I consider a great starting place for your kitchen spices and then you can get more adventurous from there!

1. Garlic Powder: This is my favorite and literally can be used with any type of cuisine that you are cooking! Whether it is Asian, Mexican, or Italian, garlic powder adds another layer of flavor that makes your home cooking that much better! This is a must have for your kitchen and totally worth spending money on!

2. Onion Powder: This goes along with garlic powder for almost every meal! The only time I would not use this is if I was making a dish that already has tons of onion or dried minced onion in it (you don’t want to over do it with the onion flavor). But this is definitely a necessity for your kitchen.

3. Paprika: There are tons of different paprika out there to buy; sweet, smoked, spicy… there is also just a basic paprika for your kitchen and that is what I usually buy. I use paprika alongside garlic and onion powder for just another layer of flavor and it usually adds such a pretty color to your meals! Definitely a must have.

4. Celery Powder/Celery Salt: Okay so this is one of my favorite spices I have recently found! It gives your food a deep, savory flavor of celery that adds celery to dishes you haven’t put it in or strengthens the celery flavor in dishes where there already is celery. It is a robust flavor that just makes your meals feel rich and delicious. I love this in pot roasts, soups, and pretty much everything!

5. Cumin: Okay so have you ever tasted taco meat and wondered what that major flavor is? That’s cumin! This smoky spice is perfect for Mexican style dishes, chilis, and smoky dishes like bbq. I love to even sprinkle a little of this over some fried eggs and breakfast goes up lik 10 more levels! This is a staple because many recipes call for this spice and it’s delicious! So I definitely recommend buying this one!

6. Chili Powder: This is a robust, and deep flavor necessary for many dishes! I use chili powder alongside cumin many times in my chilis or Mexican inspired dishes! I also use it when I want a hint of smoky spice without going as far as adding red pepper flakes or cayenne. I have a maple smoked bacon recipe where I use chili powder, ground pepper and maple syrup and bake THE most delicious bacon ever! This spice is a staple because it adds a great flavor to many dishes, and you’ll find many recipes call for chili powder! I definitely recommend!

7. Italian Seasoning: I love Italian Seasoning! It’s a mix of some delicious flavors like basil, oregano, and thyme. It’s perfect to add to grilled chicken, soups, spaghettis, and on top of pizzas to take them to the next level! It’s a great place to start in buying seasonings that take your food to the next level!

8. Dill Weed: THIS is my favorite! I was introduced to dill when I was introduced to Russian cuisine (my best friend’s mama is the best cook btw). Dill is what you think, the flavor in pickles, that is just so unique but so tasty! I love to put dill in chicken soups, on top of fish, and in sauces! A little goes a long way that’s for sure! One of my favorite stuffed bell pepper recipes calls for tons of dill and it is so delicious! This is a definitely a kitchen staple for me!

9. Dried Basil: Fresh basil is delicious! However, dried basil also brings a depth of flavor to your meals! I love to use basil in my tomato soups, Italian cooking, and spaghetti! When I am feeling fancy, I sometimes sprinkle some basil over my cold cut sandwiches, just to add some delicious flavor! This is used in many dishes and definitely worth having in your kitchen.

10. Cayenne Pepper/Red Pepper: So if you love a little kick to your meals, this is the spice for you. A LITTLE GOES A LONG WAY! Funny story, I bought “red pepper” which is another name for cayenne and I didn’t know it. Put a ton of it in a recipe and had no clue as to why my tongue was burning; the culprit? Cayenne. So definitely use with care but cayenne adds a smoky, rich spice to your dishes and is great for the adventurous palette that loves spice! I use it in my chilis, soups, meats, and pretty much anything I want to add a little heat to! Definitely a must have in your kitchen.

So there’s my list of 10 Dried Spices to have in Your Home Cooking Kitchen! I own so many more of course, but these will get you started and make your meals THAT much better!

I hope this helps any new starting home cookers or even those starting out in a new home wondering what spices to buy! Let me know what you think, and as always, Happy Homemaking!

Oven Baked BBQ Bacon Cheddar Chicken

Made this for dinner last night and my husband and I didn’t speak for 30 minutes. Not because we were angry. Because it was so delicious we literally could not stop eating it.

This oven baked bbq bacon cheddar chicken is everything you want in a family dinner dish. It’s easy to cook, easy to put together, and definitely easy to eat!

Even though it’s gluten free, you will feel a little guilty while eating it. You literally won’t be able to eat bbq chicken any other way!

BBQ BACON CHEDDAR CHICKEN

What you will need:

  • 1 lbs chicken breast or chicken tenderloins
  • 1/2 cup shredded cheese (I used a Mexican shredded cheese)
  • 1/4 cup bbq sauce (sweet baby rays is my favorite)
  • 1/4 cup diced bacon (freshly cooked or real bacon bits will work)
  • 3 stalks of green onion (topping)
  • Ranch dressing (drizzled for a topping; trust me)
  • Dry seasonings:

    • 1/2 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp cumin

    Directions:

    Preheat oven to 425°F.

    Slice about 4 chicken breasts in half and place in cast iron skillet [You can use a casserole dish too but I love using the skillet for this].

    Sprinkle dry seasonings over chicken so that each one is well coated. Then rub bbq sauce over chicken with rubber spatula or brush, making sure each one is well coated.

    Sprinkle cheese over the top and bacon bits. Place in oven and cook for 25-30 minutes [depending on how your oven cooks; ours was done around 25-26 minutes].

    Once finished, serve with chopped green onions and a drizzle of ranch!

    I served my bbq chicken with my delicious oven roasted potatoes and some southern green beans (which I will be sharing soon)! I hope y’all love it as much as my family does! Let me know what you think.

    Happy homemaking!!

    Homemade Fresh Pineapple Salsa (Gluten Free)

    For football and holiday parties season, I am always looking for delicious recipes that are easy to make, loving to my budget, and most importantly, DELICIOUS. I finally found my perfect fresh salsa that is a game changer!

    pineapple salsa

    One thing you will learn about me is I love sweet and spicy foods! I stumbled upon this recipe from a usual happenstance; a family party, needing to bring a food item, struggling in the bank, and going to my kitchen to piece together something that’s cheap, easy, and most importantly, delicious!

    This fresh pineapple salsa recipe is now a staple in my kitchen, my family parties, and my life! I no longer even can tolerate the thought of buying store bought salsa when I have this recipe at my fingertips!

    My husband is obsessed, my sister steals the leftovers, and I can’t get enough! What’s also great about this salsa recipe is that like so many other fine things in life, it gets better with age! I love to have this salsa as a healthy snack (with some delicious tortilla chips), paired alongside some homemade quesadillas, or with my easy burrito casserole (which I will be posting soon so stay posted!)

    Enough talk about this salsa, it’s time to hurry and try it so you can truly begin living!

    Fresh Pineapple Salsa Recipe

    What you will need:

    •  20 oz can of pineapples (chunk or whole it doesn’t matter)
    •  4 oz can of diced green chilis
    •  14.5 oz can of diced tomatoes
    •  1 tbsp minced garlic
    • 1 tbsp diced pickled jalapenos
    • 1 tbsp red chili paste
    • 1/2 orange bell peppers
    • 1/2 red onion
    •  1/4 cup cilantro (fresh)

    Dry Seasonings for salsa:

    •  3/4 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/2 tsp cumin (dried)

    Directions for Salsa Recipe:

    For this recipe I use my countertop sized food processor that makes cooking so much easier! It’s quickly put together, you just press the lid to pulse, and it’s easy cleanup!

    Drain the can of pineapples and tomatoes and pulse together in the food processor. When desired consistency is met (I like my salsa very smooth), then remove mixture and place in a bowl and set aside.

    Roughly chop bell peppers, onion, and cilantro and place in food processor. Add minced garlic, red chili paste, jalapenos, and green chilis. Pulse together until smooth and then add to tomato and pineapple mixture!

    Stir well, add in all of the dry seasonings, and serve!

    You can eat right away (if you can’t wait) or it tastes best when refridgerated for about 24 hours! The longer it sits, the more delicious it gets!

    I hope you find this fresh pineapple salsa recipe easy, delicious, and a new staple in your homes as well! Let me know what you think, and as usual, Happy Homemaking!!!

    Stylish and Eye Catching Pioneer Woman 3 Cup Stack & Press Glass Bowl Chopper Fiona Floral,Speeds up Food Prep by Taking Care of the Chopping,Mincing and Mixing for You