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Oh Em Gee, These Are Incredible!

I’m so excited about today’s recipe that I almost can’t sit still! I’m crazy about potatoes, any way you make’m, so I have collected a vast amount of potato recipes over the years. I didn’t think it was possible to top them – you see, I figured I had already found and perfected the best of the best recipes out there. It turns out I was wrong, and I’m actually really happy about that!

I came across this caramelized roasted potatoes recipe on Vegan Food Lover’s channel, and it is TO DIE FOR. Honestly, I could eat these potatoes seven days a week and twice on Sunday! Vegan Food Lover really has found a heavenly combination of ingredients for that marinade – and I didn’t even realize you could marinate potatoes!

I highly recommend checking out all of his recipes; that’s what I’ve been doing for the past couple of days, and I’ve found quite a few favorites already. Let’s just say I’m going to pamper my family with these incredible dishes for the next couple of weeks, and you all should do the same!

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Quick Tip: Even though these are basically a side dish, I wouldn’t mind having them as the main course, with some tasty dip!

Recipe and image courtesy of YouTube and Vegan Food Lover – have a look at all of his amazing recipes!

This Casserole Is Easy To Make – And Even Easier To Devour!

Did you know that the Australian equivalent to a corn dog is known as a Dagwood Dog, Pluto Pup, or Dippy Dog? That’s a fun fact I just recently learned, and apparently it depends on the region which one they call it. I kinda like Dagwood Dog so I may have to start calling the old-fashioned corn dog that! My family would probably think I’ve gone nuts…

Whatever you call it, corn dog is a classic that Americans have grown to love. I guess we all have that favorite stand where they sell the best corn dogs ever, or a childhood memory of the county fair where you could eat as many corn dogs as you wanted. I can’t remember the first corn dog I ever ate, but I sure remember the latest. And I have to say it was something really special!

You see, I tried this delicious corn dog casserole and I immediately fell in love with it. It’s such a great, no-hassle meal for the whole family – and the kids were absolutely crazy about it.

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Quick Tip: You can “hide” all kinds of veggies in this casserole and your picky eaters won’t even notice!

If I Was A Rich Man… I Would Still Make This Delish Casserole!

Ever since I was little, I was taught to appreciate what I have and make the most of even the little things. We were a big family and my mother was a genius when it came to making meals on the budget. It seemed as if the casseroles appeared out of nowhere; there was nothing too special in the pantry but all of a sudden she had made an amazing dinner for the whole family.

I think being able to create a grocery budget and stick to it, is a very important skill. My mother made sure we would all know by college, what it took to make your money last for a whole month. I’m very grateful for everything I learned and I think it has made my life richer in so many ways.

This stupendous casserole from Glenda, over at Busy-At-Home, made me think of my mother and everything she taught me. Food doesn’t have to be expensive to taste delicious! And this chicken, broccoli and rice casserole is here to prove it.

Recipe and image courtesy of Busy-At-Home.

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Quick Tip: No broccoli in the freezer? Use any veggies you happen to have at hand.

Festive Flavors And Lean Ingredients Make This A Superb Dinner!

I have to be completely honest with you. I really love meat; whether it’s pork, beef or chicken, if it’s cooked to perfection it is something that makes my mouth water.

I do enjoy vegetables as well, and I always try to include them on every meal. This dish combines both and that’s why it is one of my favorite meals ever! The ingredients are rather simple and very lean, so you can enjoy your dinner without having to worry about your calorie intake!

I have a tip for all of you who like to keep an eye on how much you spend on food. These days when a bag of groceries seems to get more and more expensive all the time, it’s good to pay attention to when and what you’re buying. The root vegetables in this dish are great for the winter season; that’s when they are most inexpensive and they stay fresh for a long time. I also like to buy a large batch of meat whenever it’s on sale, then I divide and freeze it for later use.

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Quick Tip: Cooking times may vary, depending on the size of the brisket piece. Keep an eye on it and keep checking between 4 and 6 hours.

This Dish Is Husband-Approved And Kid-Friendly!

When I was a kid, we had pork chops almost once a week. They were inexpensive, simple, and easy to cook for a larger crowd since there were so many of us. Not to mention it was my Dad’s favorite dish! My Mom used to always cook pork chops in a cast iron skillet on the stove top. Then she used the drippings to make a delicious gravy. I really loved the dish, too, but now that I’ve tried this one I must say this is probably even better!

These pork chops are possibly the most delicious ones I’ve ever tried. The best part is, you only quickly cook them on both sides in the skillet, and the oven will do the rest for you. They turn out really moist and tasty, and they don’t even necessarily need gravy to go with them. My favorite way of serving these is with mashed potatoes and steamed vegetables!

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Quick Tip: Add some paprika to the bread crumb mixture for a new flavor.

Half The Calories – Twice The Flavor!

Before you start guessing, let me tell you that there is not a single drop of cream in this soup. There’s no butter either.

In fact, no dairy is involved – just vegetables! So what is it that makes this soup so beautifully creamy and thick? It’s the pearled barley, my friends. The secret ingredient that I have just recently discovered, and it makes everything so much better. I’ve added it into casseroles, I’ve served it as a side instead of rice, it turns regular beef stew into a festive meal. But let’s set those aside for now and concentrate on this beautiful winter vegetable soup.

This is a keeper! It’s very lean, yet hearty and warming. The ingredients are so inexpensive you’ll be surprised. And like I said; no dairy is involved so this is completely vegan! Make a huge batch of this and you’ll have your meals ready for the next couple of days – this soup only gets better after a day or two in the fridge, so you won’t get tired of eating it!

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Quick Tip: Serve with some fresh, homemade crusty bread.

We never get tired of turkey, do we? I actually love it more than chicken; and chicken is my most favorite meat—there’s a difference. Chicken is a staple meat in almost everyone’s household. It’s one of the meats under the “daily meat” list. Turkey on the other hand barely grazes most tables. It’s a “special occasion” meat. I consider any turkey meal a luxury dish, or something that I shouldn’t indulge myself with too much unless it’s on a special occasion like Thanksgiving or a milestone in my life. So when it’s turkey day, I make sure to exert all effort in cooking. Turkey is more flavorful. There’s this distinct taste that you will not find in chicken meat. There’s this essence that’s exclusive to it that allows you to level up with your recipe because of the additional flavor it gives.

During thanksgiving, I always experiment with the turkey stuffing. I place every ingredient I want in the mixture and replace everything I don’t want. Of course I let a particular person get away with a dash of chili flakes; but nonetheless, between me and my boyfriend, I have always been the Turkey Boss. That is until he tried this thanksgiving recipe he discovered that made me completely surrender the Turkey Boss title to him.

Photo courtesy of Sugar Dish Me. Recipe courtesy of Recipe Lion.

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Quick Tip: Serve with your favorite wine.