The Best Hamburger Seasoning Recipe Make sure to PIN This Recipe or Repin Gluten – Free Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE Miss in the picture is the salt What You Need 1 teaspoon paprika 1 teaspoon ground black pepper 1/2 teaspoon salt 1/2 teaspoon dark brown sugar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/8 teaspoon ground cayenne pepper What To Do Combine all ingredients together. The Best Hamburger Seasoning Recipe 1 teaspoon paprika 1 teaspoon ground black pepper ½ teaspoon salt ½ teaspoon dark brown sugar ⅛ teaspoon garlic powder ⅛ teaspoon onion powder ⅛ teaspoon ground cayenne pepper Combine all ingredients together. Recipe is adapted from HERE Other recipes you'll love:
A Salad That Will Make You Love Salad | Channeling Contessa I’m a die hard salad fan. I could eat the stuff every day and never get sick of it. I realize, though, that’s not the case for everyone. In fact, if you don’t love salad that much, this salad is for you. If your favorite way to eat salad is in Caesar form or perhaps smothered in Ranch dressing, I urge you- make. this. salad. I can’t take complete credit. So there you have it- I did my healthy eating New Year deed. Shaved Brussels Sprouts, Pineapple, Avocado, and Sea Salt Roasted Cashew Salad inspired by Joy the Baker Makes 6-8 appetizer salad portions 1 lb brussels sprouts, washed, trimmed, and thinly sliced1 avocado, diced1 1/2 cups fresh pineapple, cut into medium size chunks1/3 cup cashews, roughly chopped1/2 T olive oilsea salt For the dressing: 1/2 (heaping) T good quality dijon mustard (I use Maille)1 tsp honey2 T apple cider vinegar1/4 cup olive oil1/2 tsp salt1/4 tsp ground pepper Roast the Cashews: Preheat the oven to 375 degrees.
The Best Vegan Mac And Cheese This is probably the best vegan meal Ive ever made (or tasted). And Steve and Levi agree. I usually make 3 dishes of it at a time and keep it in the fridge to eat throughout the week, that is how much everyone loves it. Levi has eaten more of this than anything else. The best part is.... there is NO vegan cheese in it (i have still yet to find a vegan cheese that I love). You must must try this.... even meat lovers can appreciate this! What You Need: 4 quarts water1 tablespoon sea salt8 ounces macaroni4 slices of bread, torn into large pieces2 tablespoons + 1/3 cup non-hydrogenated margarine2 tablespoons shallots, peeled and chopped1 cup red or yellow potatoes, peeled and chopped1/4 cup carrots, peeled and chopped1/3 cup onion, peeled and chopped1 cup water1/4 cup raw cashews2 teaspoons sea salt1/4 teaspoon garlic, minced1/4 teaspoon Dijon mustard1 tablespoon lemon juice, freshly squeezed1/4 teaspoon black pepper1/8 teaspoon cayenne1/4 teaspoon paprika What You Do:
Mama's Best Pizza Dough I know a lot of you out there don’t make bread. I was one of you up until about 6 years ago. I was just plain scared of it. Mama’s Best Pizza Dough 3 c. 2 Tbs. yeast 2 Tbs. sugar 1 tsp. salt 6 – 7 c. flour 1. (If you don’t own a mixer, a large bowl and whisk will do just fine and will make you feel even more domestic!) Tip: The yeast needs “warm water” to activate. 2. It should form a froth on the surface. 3. If you’re using a mixer, put it to no more than about speed 2. 4. Change your whisk out for a large wooden spoon or the kneading attachment on your mixer. 5. You want a soft dough, but not sticky. 6. This allows the dough to relax and become malleable again to roll out for your pizza. There you have it. Like this?
Cucumber Tea Sandwiches The running of the 139th Kentucky Derby is upon us, and just because we won’t be making the trek to Churchill Downs, there’s no reason we can’t adorn our heads with fabulous hats and stuff our bellies with cucumber tea sandwiches and mint juleps. Enter, cucumber tea sandwich and mint julep recipes! Besides Steak-Ums and boxed macaroni and cheese, nothing screams nostalgic foods of my childhood like cucumber sandwiches. I loved them! I don’t know how one little girl could be so obsessed with cucumber sandwiches, but man, I was, and one bite of these and I was back about 20 years. If you’re planning on making them all pretty with a biscuit cutter or other such device, I recommend freezing the bread for ease of slicing. Onion juice enhances the flavor of the mixture immensely, and the amount you add is entirely up to you, I used about 1 tablespoon. If you find yourself eating about four sandwiches all on your own, don’t say I didn’t warn you about their additive power. Cucumber Tea Sandwiches
Old School Macaroni Salad Creamy. Comforting. Classic. Tangy. Crunchy. Snappy. The One. This guy needs no introductions. The idea of a classic mayo based mac salad is brilliant, but the execution, usually lacking. This simple recipe is my attempt at striking the perfect balance for pasta salad fans, such as myself. A short time ago I came across this onion suggestion that may have changed my life. I recommend dressing the salad just prior to serving, for maximum creaminess. I hope you’ve enjoyed this little pasta salad showcase. Oh, and you all know what tomorrow is… right??? Old School Macaroni Salad Ingredients: 1 pound elbow macaroni 2 ribs celery, chopped 1 large carrot, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 1/2 red onion, chopped, soaked in cold water for 5 minutes, drained 1 cup mayonnaise 1/2 cup sour cream 3 tablespoons apple cider vinegar juice of half a lemon 1 tablespoon whole grain Dijon mustard 3/4 teaspoon mustard powder 1/4 teaspoon garlic powder 1 tablespoon granulated sugar Directions:
25-Minute Broccoli-Cheddar Soup with Chicken and Rice Broccoli-cheese soup takes me back to my childhood. The thought of broccoli florets covered in a thick, rich, cheesy soup still brings a smile to my face. Honestly, that soup was the only way I would ever voluntarily eat broccoli as a kid. Looking back I am sure it was the ‘bowl of cheese’ that lured me in, but as an adult, broccoli is my favorite vegetable and cheese is of course still my favorite food. The night I developed this dish I realized I had just bought frozen broccoli florets and cheddar cheese and needed a delicious dinner that would be ready in a snap. This Broccoli and Cheddar Cheese Soup packed with chicken and rice goes from prep to plate in 30 minutes and has enough ‘inactive’ cook time to clean your kitchen and call your best friend. With love from our Simple Kitchen to yours! Whoops. By Donna Elick Ingredients Directions Heat an 8 quart pot over medium high heat. Kitchen Counter Serves 4. Key Tags
Nana’s Hearty Beef Stew Getting a recipe from my mom is a lesson in decoding the past. My notes read something like this... Put some flour, salt, pepper and paprika in a paper bag. "How much mom?" my mom answers"Just enough" That is how all her recipes are received. This is the same beef stew that I grew up on and the same stew my mom grew up on. Dinner's Ready! With love from our kitchen table to yours! Do you ❤ love ❤ TSRI? Nana’s Hearty Beef Stewmakes approximately 12 cups – serves 6 2 tablespoons extra virgin olive oil 1 cup flour 1½ teaspoons kosher salt, divided 1 teaspoon fresh ground black pepper, divided 1½ teaspoons paprika 2lbs stew beef 8 ounce can tomato sauce 1 pound red potatoes, diced 1 pound baby carrots, cut in half 4-6 cups beef broth 1 tablespoon gravy master In a gallon size resealable bag, combine flour, ½ teaspoon salt, ½ teaspoon pepper and all paprika. In a large heavy bottom pot, heat oil over medium heat. Once all beef is browned, put it all back into the pot. Serve and enjoy!
Roasted Tomato Basil Soup Happy Sunday everyone!! We are enjoying Roasted Tomato Basil Soup. This is Chad's favorite soup and Munchkin and I love it too! Amazing flavor with the roasted tomatoes, tiny kick from the red pepper flakes. Chad grabbed his bowl, turned to me and said... Roasted Tomato Basil Soup 3 pounds ripe plum tomatoes cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 2 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 cup chopped sweet onions 4 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 2 14.5-ounce cans diced tomatoes, with their juice 1/4 cup dried basil leaves 1 tablespoon Italian seasoning 2 14.5 ounce cans reduced sodium chicken broth ½ cup water Preheat the oven to 400°. In a large bowl, toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Add the canned tomatoes, basil, Italian seasoning, chicken broth and water. Add the oven-roasted tomatoes, including the liquid on the baking sheet.
ethereally smooth hummus For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have known how to make the most ethereally smooth, fluffy, dollop-ing of a hummus and never told you. I have some nerve. But, in my defense, I had my reasons, mostly that I knew if I told you how to make it, I’d be able to hear your eye rolls through the screen, they’d be at once so dramatic and in unison. From there, there would be the loud, synchronized clicks of “Unfollow!” “Unfriend!” “Hide these updates, please!” Chickpeas, when they’re cooked, have a thin skin that sags a bit, kind of like a Sharpei’s, but less cute. … with a timer. What this nine minutes buys you, however, is a world of difference, hummus that is as far from the grainy, beige beleaguered paste a lot of recipes have led me to as it can be — all pillows and plumes of the softest chickpea-tahini-lemon-garlic puree. Makes 1 3/4 cups hummus
Boneless Grilled Short Ribs with Asian Flavors Recipe Short ribs have become synonymous with long cooking. But go to any Korean restaurant, and you’ll see think slices of short ribs grilling over high heat, getting charred and smelling sensational. My interpretation of the Korean classic starts with a sweet-salty marinade of soy sauce and sugar with ginger, scallions, garlic, and sesame oil thrown in to really perk up the flavor. Yield : Serves 6 Ingredients One 3-bone rack of plate short ribs, bones removed, and thinly sliced (see Notes) Marinade 4 garlic cloves peeled, halved, germ removed, grated on a Microplane grater1/4 cup Japanese soy sauce2 tablespoons fish sauce2 tablespoons rice wine or dry sherry2 tablespoons water2 tablespoons toasted sesame oil2 tablespoons canola or vegetable oil1 tablespoon granulated sugar3 tablespoons finely chopped scallions, white and green portions1 tablespoon finely chopped or grated fresh ginger1/2 teaspoon finely ground fresh black pepper Glaze Assembly Directions 1. 2. 3. 4. 5. 6. Notes
Jack Daniel's BBQ Sauce! You will need: 1/4 Cup Finely Chopped Yellow Onion 2 Tablespoons Minced Garlic 2 Tablespoons Butter 1 Cup Ketchup 1 Tablespoon Ground Mustard 2 Tablespoons Brown Sugar 1 Tablespoon Paprika 1 Tablespoon Chili Powder 2 Teaspoons Thyme 1 Teaspoon Salt 1 Teaspoon Pepper Cayenne*** - 1 Teaspoon for Hot Sauce, 1/2 Teaspoon for Medium Sauce, 0 Teaspoons for Mild Sauce! 2 Tablespoons Molasses 1 Tablespoon Worcestershire Sauce 1 Cup Apple Cider Vinegar 1/4 Cup Water 1/4 Cup Jack Daniel's Whiskey, Plus an optional extra 1/2 Tablespoon. Recipe Yield: About 2 1/2 Cups of BBQ Sauce Note: The sauce shown in this Instructables used both the full Teaspoon of Cayenne and the extra 1/2 Tablespoon of Whiskey. Tools: Knife Cutting Board Sauce Pan Measuring Cups and Spoons Mixing Spoon or Rubber Spatula Stove Container for Storage or Serving
{never} homemaker PRs and Dinosaur Kale Chips Stephen ran his long-anticipated 5K race this morning. The field was competitive. In fact, the top runners clocked in at under 14 minutes. Stephen had hoped to finish in just under 16 minutes. Ada and I went to cheer him on. When we saw him approach the finish line, we knew he'd be close to his goal. Congrats, Stephen! We're laying low now. See? The other key to making them great is seasonings. To make these chips, preheat your oven to 375 degrees F. Bake for 5 minutes. Like this . . . Hope you're enjoying a nice, lazy Sunday afternoon.