Pork & Veggie Stir Fry

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The few times we get carry out, we have a favorite Chinese place we go to. Their family combos are to die for, and we always add on an extra order of their crispy cream cheese wontons.

Since we can’t get out as often as we would like, we’ve found its cheaper to make our favorite Asian inspired dishes ourselves. This pork stir fry gives you all the umami you’d expect from your favorite place with the ease of staying in home while you whip it up hot in your own wok!

We cook up our rice in our pressure cooker to make it fast and fluffy! No need to get a single function rice cooker!

We used a bag of frozen veggies from Costco to make ours. You can always substitute fresh produce in, but we find it is often cheaper to grab these veggies frozen – especially when they aren’t in season.

Pork & Veggie Stir Fry

Chinese, Comfort Foods, Dinner, Meat, Pork, Splurge

Pork & Veggie Stir Fry

Ingredients

3 TBS olive oil, divided
3 lbs pork, cut into bite sized pieces
2 1/2 lbs frozen stir fry vegetables**
1 TBS garlic powder
2 tsp powdered ginger

For the Sauce

3 TBS corn starch
6 TBS cold water
1 tsp chicken base
3/4 cup water
6 TBS soy sauce
3/4 cup honey
3 TBS toasted sesame oil
2 tsp or to taste crushed red pepper flakes

Instructions

Make the Sauce:

In a medium bowl, whisk corn starch and cold water. Add remaining sauce ingredients, mixing as you go. Set aside

Start the Stir fry:

Add 1 1/2 TBS olive oil to deep skillet or wok and heat over medium high heat. Add pork, cook in batches if necessary, and add salt and pepper to taste as cooking. Cook for 5 minutes or until cooked through. Remove from pan.
Add remaining oil and reduce heat to medium. Add frozen vegetables to pan, stirring occasionally until heated through but not soggy.
Add garlic powder and powdered ginger and cook for a minute. Add pork back into pan, stirring to combine.
Mix sauce again in case of separation. Our over meat and vegetables, stirring gently to coat.
Increase heat and bring to a boil, stirring occasionally. Let boil for a minute.
Remove from heat. Serve hot over rice.

Notes

**The frozen bag of vegetables we use includes: broccoli, sugar snap peas, green beans, carrots, mushrooms, red bell peppers, water chestnuts and yellow onions. You can use 2 1/2 lbs of whatever fresh vegetables you like. When cooking, cook vegetables until cooked through but still a little crisp.

April 18, 2019April 15, 2019

Slow Cooker Loaded Baked Potato Soup

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We are potato lovers in this house! When my wife was pregnant that is all she craved (then she ironically developed gestational diabetes, so no more for her!)

Nothing is better on a cool almost spring day than a hearty bowl of potato soup! This classic recipe brings everything you love about a baked potato into a bowl with creamy texture you will love to scarf down!

To make this the ultimate soup, you could really use an immersion blender. It makes is so easy, and saves you the hassle of having to blend it in batches in your standard stand blender. (Though if you love a classic blender, might we recommend Ninja?)

Slow Cooker Loaded Baked Potato Soup

Cheese, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Soup

Slow Cooker Loaded Baked Potato Soup

Ingredients

8 cups of water
4 TBS chicken base
4 lbs red potatoes, chopped into 1″ pieces
1/2 sweet onion, chopped
1 lb bacon, chopped, cooked, divided – reserve grease
1 1/2 cups of sour cream, plus more for garnish
1 lb cheddar cheese, shredded for garnish
1 bunch of green onion, chopped for garnish

Instructions

Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
Add in 1 1/2 cups of sour cream and blend to desired texture.
Garnish with remaining bacon, green onion, cheddar cheese, and sour cream.

Want to elevate this soup? We love this “Deluxe” version filled with Parmesan!

April 18, 2019April 15, 2019

Slow Cooker Deluxe Potato Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

As spring gets closer, some of those blustery in between days can get pretty chilly. We’ve had such whiplash between sunny weather and rain/snow that we aren’t ever sure what to prepare.

A good fall back is some soup to warm the soul in the slow cooker so you don’t warm up the house! The ultimate comfort food is the potato, and this soup celebrates it in an elevated way!

We have loved our immersion blender, and jump at any opportunity to use it! I couldn’t find ours available anymore, but this one on Amazon is a great price!

Slow Cooker Deluxe Potato Soup

Cheese, Comfort, Comfort Foods, Dinner, Meals for a Crowd, Potatoes, Soup

Slow Cooker Deluxe Potato Soup

Ingredients

8 cups of water
4 TBS chicken base
4 lbs red potatoes, chopped into 1″ pieces
1/2 sweet onion, chopped
1 lb bacon, chopped, cooked, divided – reserve grease
1 lb Parmesan cheese, shredded, divided
1 bunch of green onion, chopped

Instructions

Mix water, chicken base, potatoes, onion, 1/2 of cooked bacon, and reserved bacon grease in a 6 QT slow cooker.
Cook for 3 hours on high, then 3 hours on low for a total cook time of 6 hours, stirring occasionally.
Using an immersion blender, blend soup until slightly chunkier than desired texture (we like it a little chunky).
Add in 1 1/2 cups of shredded Parmesan and blend to desired texture.
Garnish with remaining bacon, green onion, and more Parmesan.

Notes

Make this Vegetarian friendly by not adding bacon and using Vegetable Bouillon instead of chicken base.

A little to indulgent? Check out our classic Loaded Baked Potato Soup for a simpler take!

April 15, 2019April 12, 2019

Slow Cooker Taco Soup

Disclosure: Some links in this post may be affiliate links, meaning that at no additional cost to you I will earn a commission if you click through and make a purchase.

Spring is in the air – but if you live anywhere like we do, April still has a chill in the air. Around here that means soup time!

One of our heartiest and budget friendly soups is our Taco Soup! Filled with lots of protein and brimming with flavor, we can never have enough!

You can make this recipe even simpler if you want to use canned beans instead of soaking your own. Or make it faster by using a pressure cooker to cook up your beans!

Garnished with tortilla chips, sour cream, and green onions for a fiesta in a bowl!

Slow Cooker Taco Soup

Comfort, Comfort Foods, Dinner, Meals for a Crowd, Meat, Mexican, Pork, Soup

Slow Cooker Taco Soup

Ingredients

3 lbs pork shoulder, cut into bite sized chunks
1 1/2 cups dried pinto beans
1 1/2 cups dried black beans
1 1/2 cups dried kidney beans
5 TBS Taco Seasoning
2 cans of diced tomatoes
1 can of corn
7 cups of water
2 TBS of chicken base powder
2 medium Anaheim peppers, finely chopped and separated
1 bunch of green onion, chopped
1 lb of cheddar cheese, shredded
Sour cream
Tortilla chips

Instructions

Mix dried beans in a large bowl or pot. Fill bowl with enough water to cover the beans. Soak overnight. Drain beans.
Mix beans, pork, 4 TBS of the taco seasoning, diced tomatoes, 3 cups of water, 1 TBS chicken base and corn in a 6 QT slow cooker. Cook on high for 2 hours.
Add 1/2 of a medium Anaheim pepper. Cook for another 5 hours on high.
Add remaining water, chicken base, and taco seasoning. Cook for an additional 2 hours, bringing the total cook time to 9 hours.
Garnish soup with tortilla chips, remaining Anaheim peppers, green onions, cheese, and sour cream.

Notes

If using canned beans use 3 15oz cans of beans, drained, for each variety. They will not need to be soaked. Reduce cook time by 1 hour and cook on low instead of high.

March 26, 2019June 27, 2019

Fried Calamari

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No matter the occasion, we just can’t seem to say no to fried food. Even when we hit up our favorite Italian place we are always tempted to grab fried calamari for our appetizer.

I noticed a local restaurant oversupply store we frequent had frozen calamari and I just had to try my hand at it.

And it turned out AMAZING!

I was so surprised! I thought I would have to tinker with the recipe for a while, but I got it right off the bat.

We used our Presto deep fryer to crisp these bad boys up. You can find it here:

Fried Calamari

Appetizer, Dinner, Fried, Seafood, Sides

Fried Calamari

Ingredients

1 lb calamari
2 cups flour
2 pinches cayenne pepper
1/2 cup milk
1/2 cup + 1/2 TBS lemon juice

Instructions

In a large bowl, place calamari. Cover calamari with 1/2 cup of lemon juice. Stir to make sure all calamari is coated. Cover and refrigerate, soaking for no less than 30 minutes and no more than 3 hours.
In a large mixing bowl, combine milk and 1/2 TBS of lemon juice for a buttermilk like mixture. In another large mixing bowl, combine flour and the cayenne pepper.
Preheat deep fryer to 375 degrees Fahrenheit.
Dredge the soaked calamari into the flour mixture, then into the juice, then back into the flour.
Deep fry breaded calamari in batches for 3-4 minutes or until golden brown. Drain on paper towels or a cooling rack.
Serve with our lemon basil dipping sauce.

I served ours up with a lemon basil dipping sauce that is to die for! I had extra and ate it up with some fried shrimp as well. It is sooo good! You need to check it out!

March 19, 2019April 8, 2019

Sausage and Cheese Baked Ravioli

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I can never have enough Italian food! Its by far my favorite food “genre”. Bright acidic tomatoes paired with cheese and pasta – you can’t go wrong!

These ravioli are the perfect classic. Baked to perfection and smothered in red sauce, you and your family will not be able to resist! Don’t plan on there being any leftovers…

Sausage and Cheese Baked Ravioli

Cheese, Comfort Foods, Dinner, Italian, Meat, Pasta, Uncategorized

Sausage and Cheese Baked Ravioli

Ingredients

1 lb mozzarella cheese
1 lb ricotta cheese
1 lb ground Italian sausage
8 eggs
4 cups flour
4-8 oz cans of tomato sauce
1 TBS onion powder
1 TBS garlic powder
1/3 cup Italian seasoning

Instructions

Make the pasta –

Put the flour into a mixing bowl. Make a well in the center of the flour.
Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a dough. If it sticky, add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
Roll pasta out using a rolling pin to about 1/8” in thickness and to larger than 5×10”. Trim pasta into a 5×10” rectangle.
Slice the rectangle into two sections – 2×10” and 3×10”.
Take the 3×10” piece and roll it out longer, making it 3×12”.

Make the Filling –

In a medium skillet, cook ground sausage. Remove from heat and cool.
In a large mixing bowl, combine mozzarella and ricotta cheese.

Making the ravioli –

Preheat oven to 375 degrees Fahrenheit. Lightly coat baking sheet with olive oil and set aside.
Using the 2×10” rectangle of pasta and starting 1” from the edges, begin adding 1TBS of cheese mixture about every 2”. Place some sausage on each mound of cheese.
Make an egg wash (1TBS of water per egg, beat together) and brush it between each mound of cheese and sausage and along the edges of the pasta sheet.
Carefully lift the 3×12” sheet of pasta and place over other pasta, cheese, and sausage. Press down between each mound, making sure to seal.
Using a knife or ravioli cutter, cut in between each mound to create 2” pieces. To finish sealing pieces, use a fork or other crimping tool to push down along the edges of each piece.
Place pieces onto baking sheet. Lightly brush the top of the pieces with olive oil.
Bake for 6-8 minutes until golden brown.

Making the sauce –

In a medium sauce pan, combine the tomato sauce, onion powder, garlic powder, and Italian seasoning.
Bring to a light boil. Allow to cool, spread over baked ravioli.

Don’t feel like cutting your own ravioli? We found this nifty ravioli stamp set that we’ve added to our wish list for Christmas!

Ravioli Stamp Set,MASTER FENG Ravioli Maker Cutter Stamp, Mold with Wooden Handle and Fluted Edge

March 13, 2019March 13, 2019

Old Fashioned Spaghetti

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Spaghetti is my favorite food! I ate it by the pound when I was an athlete in high school. I love how versatile it can be. You can go as simple as a jar from the store (not my favorite, but its something) to this recipe here.

Although its hearty and has a variety of textures and tastes, this spaghetti is surprisingly cheap. You can go even cheaper by leaving out the meat!

I recently started making my own pasta, and this recipe includes one for spaghetti noodles! Definitely worth the effort if you have a little extra time!

Old Fashioned Spaghetti

Comfort Foods, Dinner, Italian, Meat, Pasta

Old Fashioned Spaghetti

Ingredients

48oz canned tomato sauce
3 – 14.5oz cans of diced tomatoes
1lb ground Italian sausage
1lb Italian linked sausage
4TBS olive oil
3/4 lb brown crimini mushrooms
2 green bell peppers
3/4 cup Italian seasoning
1/2 cup onion powder
1/2 cup garlic powder

For the Pasta

3 eggs
1 1/2 cup flour

Instructions

In two separate pans, cook the ground sausage and sausage links in olive oil (2TBS per pan) until cooked through. Remove from heat, drain oil, and set aside.
In large sauce pan, add tomato sauce, diced tomatoes, and spices. Cover and bring to a slow boil over medium heat. Once the sauce begins to bubble, add the sliced bell peppers and mushrooms. Cover and bring back up to a low boil.
Lower heat and simmer for 1 ½ hours. Add tomato paste. Simmer for an additional 30 minutes.
Layer sauce over al dente angel hair pasta. Top with grated parmesan cheese.

Homemade Pasta

Put the flour into a mixing bowl. Make a well in the center of the flour.
Crack eggs into the flour, pop yolks and mix flour into the eggs in the well using a fork. Then thoroughly combine mixture until you have formed a dough. If it sticky, add small amounts of flour until the desired consistency. If dry and cracking, add small amounts of water until the desired consistency.
Use an adjustable pasta roller to finish the dough. Place the dough through the roller at the largest size setting. Adjust the roller down a size and roll pasta sheet through again. If holes form in the sheet fold in half and place back into roller at the same thickness you just used. Continue rolling pasta, adjusting to next lowest setting until desired thickness. If your roller comes with a spaghetti cutting tool, use it to slice the sheet. If not, place sheet on large clean prep surface. Use a very sharp knife to cut noodles to desired length and width.
Allow pasta to dry flat. Once dry, store in an airtight container until ready to cook. Cook pasta in boiling salted water until desired doneness.

March 10, 2019March 10, 2019

Slow Cooker Pulled Pork

In our house we love to cook things low and slow! Nothing tastes better than tender pork cooked to perfection. The only problem is how much effort it can take.
That is unless you use our slow cooker recipe!
Perfect for the summer time, this pork has gotten many the compliment and pat on the back. It’s a go to recipe when I have a potluck. And it’s versatile! Shredded pork tacos? You are set! Barbecue sandwiches? Done!
We prefer to cook for about 14 hours – crazy, I know. But I have never met a more tender pork with such a basic recipe!
Stick it in your favorite slow cooker and let it stew. Here are a few of our favorites:

Slow Cooker Pulled Pork

Dinner, Meals for a Crowd, Meat, Pork

Slow Cooker Pulled Pork

Ingredients

4 cups warm water
1TBS chicken bouillon
10lb bone in pork shoulder

Instructions

In a medium bowl, combine the warm water and chicken bouillon.
Carve the pork shoulder – removing excess fat and removing most of the meat off of the bone. Cut meat into chunks to fit into slow cooker (about 3” squared pieces, they do not have to be uniform). Save the bone.
Put half of the bouillon into the crockpot. Put all the meat into the crock pot. Put in the remaining half of the liquid. If there is room in the crockpot place the bone at the top to make a richer pork taste. If you can’t fit it in or don’t want that strong of a flavor, save the bone for soups!
Place the lid on the slow cooker. Cook on high for 10 hours.
Remove bone and use tongs or forks to break up the meat.** Cook on low for another 4 hours
Use tongs to serve.

Notes

**If you are adding barbeque sauce, taco sauce, or any other sauces, add it at this step.

March 10, 2019December 5, 2019

Air Fryer Chicken Fried Steaks

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A healthier spin on an old favorite, get all the comfort with less of the oil!

We keep these frozen steaks on hand for an easy meal when we want some serious comfort food. Pair it with some delicious potatoes made in the Instant Pot and some country gravy!

Air Fryer Chicken Fried Steaks

Air Fryer, Comfort Foods, Dinner, Meat

Air Fryer Chicken Fried Steaks

Ingredients

1 Pork loin
5 cups flour
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup black pepper
10 eggs
1/4 cup milk
Olive oil

Instructions

Thinly slice the pork loin into half inch slices. Using a meat mallet, pound the meat until its about a quarter inch thick.
In a large mixing bowl, combine the flour and the spices. In a shallow dish (like a pie pan), beat the eggs and milk.
Bread the pork in the flour mixture first, then egg mix, then flour again. Shake off excess flour and place flat on a baking sheet. Freeze the breaded steaks for at least 2 hours until semi solid. If not eating immediately, place steaks into a freezer bag. Store for up to 6 months in the freezer.
When you are ready to eat, preheat your air fryer. Lightly coat the steaks with olive oil. Cook the steaks for 6 minutes at 380 degrees Fahrenheit. Flip and air fry for another 6 minutes.

March 10, 2019March 10, 2019

Chicken Fried Steaks

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Crispy crust around warm meat paired with mashed potatoes and white gravy – what could be better?

This traditionally southern comfort food is part of our family’s regular rotation. Whenever I hit a store I check the meat department for sweet deals, and one of my favorite finds is pork loin! I grab a few when the price is right. I grind some up, and slice the rest extra thin. I bread them and freeze them so we always have these fried steaks on hand!

We usually deep fry ours, but you can fry them up in a skillet if you want. Then we cook up our mashed potatoes in the Instant Pot and grab a packet of white gravy and we’re good to go!

Chicken Fried Steaks

Comfort Foods, Dinner, Meat, Pork

Chicken Fried Steaks

Ingredients

1 Pork loin
5 cups flour
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup black pepper
10 eggs
1/4 cup milk

Instructions

Thinly slice the pork loin into half inch slices. Using a meat mallet, pound the meat until its about a quarter inch thick.
In a large mixing bowl, combine the flour and the spices. In a shallow dish (like a pie pan), beat the eggs and milk.
Bread the pork in the flour mixture first, then egg mix, then flour again. Shake off excess flour and place flat on a baking sheet. Freeze the breaded steaks for at least 2 hours until semi solid. If not eating immediately, place steaks into a freezer bag. Store for up to 6 months in the freezer.
When ready to eat, heat your deep fryer to 375 degrees Fahrenheit.
Deep fry the steaks for 7-10 minutes until golden brown, flipping at the 4 minute mark. Drain on paper towels. Serve hot with country gravy and mashed potatoes.

Want a lighter version? Try out this recipe in the air fryer!