Ever need to substitute one utensil for another. This will be your goto chart!
Home Style Lamb Casserole
Home Style Lamb Casserole
- 1.75 kg Lamb Shoulder use boneless cut into bite size pieces
- 1 cup Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/4 cup Vegetable Oil
- 2 cups Chicken Stock
- 1 Brown Onion diced
- 3 medium Carrots peeled & diced
- 2 Celery Stick sliced
- 2 tbsp Dijon Mustard
- 1 tbsp Worcestershire Sauce
- 330 ml Beer preferably pale ale
- 500 g Desiree Potatoes use red potatoes cut in half or quartered if a larger potato is used
- 1/3 cup Fresh parsley to garnish
- Mix plain flour, salt & pepper in a bowl.
- Add lamb pieces and coat with flour.
- Heat half the vegetable oil in a large casserole dish or frying pan over medium heat for the first batch of lamb.
- Cook lamb in 2 batches for about 5-10 minutes or until browned. Add remaining oil before cooking the second batch of lamb. Set aside on a plate.
- Add 1/2 cup chicken stock to the pan and using a wooden spoon scrape the browned bit from the bottom of the pan.
- Add onion, carrot & celery and cook, while stirring regularly, for about 5 minutes or until stock has evaporated and onion has softened.
- Add mustard, worcestershire sauce, beer and remaining stock to the casserole dish and stir to mix through. Bring to a boil.
- Return lamb to pan with potatoes and stir to mix through.
- Reduce heat to simmer, cover casserole dish and cook for about 1 hour, or until lamb and potatoes are tender. Check potatoes with a fork or skewer to make sure they are cooked.
- Garnish with parsley and serve with crusty bread.
Old-Fashioned Southern Cornbread | This Is Why I’m Full
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Old Fashion Southern Cornbread
- 1 tbsp bacon drippings
- 2 cup cornmeal yellow, white if you have it
- 2 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Sugar white
- 1 whole egg
- 1 1/4 cup buttermilk
- 6 tbsp Butter salted
- Preheat your cast iron skillet with bacon drippings in the oven at 400* F. If you don't have a cast iron skillet you can also use a dutch oven or metal cake pan.
- While your cast iron heats up, make the batter. Whisk together all dry ingredients and wet ingredients in separate bowls. Melt your 6 tbsp of butter, then add the wet and dry ingredients together.
- When your pan and oven are hot, grab it and add your batter to the pan. Spread the batter evenly over the surface
- Bake the corn bread for about 20 minutes or until the edges and top start to brown.
- Rest your bread in your cast iron and serve warm!
Sriracha Parmesan Potatoes | This Is Why I’m Full
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Sriracha Parmesan Potatoes
- 4 large potatoes chopped
- 1/8 cup olive oil
- 1/4 cup Sriracha Chili sauce
- 1/4 cup Parmesan cheese
- 1 tbsp pepper
- 1 tbsp garlic salt
- Preheat oven to 375 degrees and grease your oven-safe pan of choice
- Take all of your ingredients except your oil and sriracha and combine them in a large bowl
- Put them into your greased pan
- Evenly pour your olive oil and sriracha over the top of the seasoned potatoes
- Bake at 375 for 35-40 minutes or until your potatoes are tender and slightly crispy on the edges
Are you ready for the best potato dish we have ever made? I certainly didn’t think that they would turn out this delicious, but they definitely did!
I love potatoes, I mean, I really do… They are my favorite food, I was a vegetarian for roughly three years, and I basically just ate potatoes. My dad used to call me a potato-arian, and it definitely fit!
I mean, look at these! How can you not want to just eat them right through your screen?!
I think that when the Hubby and I make them again we will add some cheese to the middle of the balls to give them a little bit of extra flavor! (Maybe we will even add some bacon, take them up another notch!)
Fried Mashed Potato Balls | This Is Why I’m Full
Let us know what you think of our Fried Mashed Potato Balls and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Fried Mashed Potato Balls
- 2 cups leftover mashed potatoes cold
- 1 egg beaten
- 1 cup Italian breadcrumbs
- 1 tsp garlic salt
- 1 tsp pepper
- 1 egg beaten with 1 tbsp water
- Oil for frying
- Mix your cold mashed potatoes with your garlic salt, pepper and one beaten egg
- Roll into ping-pong sized balls
- Place onto a cookie sheet and keep in the fridge until ready to fry
- Heat your oil to 425 degrees
- When ready to fry pull your mashed potatoes back out of the fridge and drop them one at a time into first the egg and water mixture and then into the breadcrumbs
- Fry each one until golden brown, 3-4 minutes
- Serve with your favorite dipping sauce and enjoy!
Cajun Stir Fry | This Is Why I’m Full
So we recently purchased our own rice cooker, and we have been making a ton and am not kidding when I say a ton of rice. Turns out when you have something that you can set and forget you wind up using it a lot. Making rice has never been so easy and it frees up a burner on the stove for so many things to put on said rice!
If you are looking to purchase a rice cooker, I would go with this one (click the link to view the steamer!) it is the one the hubby and I got, and it is amazing! You can steam your vegetables and your rice at the same time! It’s hands off cooking at its best!
This recipe came about when we saw bell peppers on sale and wondered what could be made with them? As it turns out we both had the same idea with what we could do with them, use the rice cooker! This dinner idea came out quite well for slapping something together with what was on sale at our local grocer. I paired the rice and vegetable mix with some delicious home made bread that was made the night before, and as always everything was awesome!
Let us know what you think of our Cajun Stir Fry and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Above are the nutrition facts for this dish. Not sure how much we’ll use this plugin, If it’s useful to you let us know and we will put it in more recipes!
Cajun Stir Fry
- 1/2 lb chicken andouille sausage chopped
- 4 cups broccoli steamed
- 2 cups uncooked rice
- 1 whole green bell pepper chopped
- 1 whole red bell pepper chopped
- 3 tbsp olive oil
- 1 whole red bell pepper sliced
- 1 small Yellow onion chopped
- 1 tbsp garlic salt
- 1/2 tbsp pepper
- 1/2 tbsp crushed red pepper
- 1/2 tbsp Cajun seasoning
- Start by setting up your rice to cook however you like it, I would recommend getting it going now, once the other ingredients start cooking it goes fast!
- Cook your onion over medium high heat in a skillet in the olive oil until translucent
- Add your slliced green and red bell peppers
- Cook for 3-5 minutes and then add your sliced Andouille sausage
- Add all of your seasonings and cook until your peppers are tender
- Add your steamed broccoli and toss in the sauce made by the cooked veggies and meat!
- Serve over rice, and enjoy!
Ever want to make steak tacos but not sure how you want to prepare the meat? We’ll then this recipe is for you! The best part is it doesn’t have to sit over night or all day like most recipes. You’ll still have a delicious and soft taco filling without all the prep time. If you don’t have a bbq or its raining/snowing outside like it is here you can fry this steak up in a pan and you’ll still have wonderful results. Tacos are a year round thing in this household so we can’t let a little think like cold weather stop us from enjoying some delicious tacos. Because we’ll, tacos.
Let us know what you think of our Triple Chocolate Chip Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- 1 cup Italian-style salad dressing
- 2 tsp garlic pepper seasoning
- 1 cup barbeque sauce
- 2 lb beef sirloin tip steaks
- In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
- Preheat grill for high heat.
- Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.
Pepperoni Pizza Muffins | This Is Why I’m Full
I am a huge fan of versatile foods, things that you can make you own with minimal effort, and that is why these Pizza Muffins are such a fabulous dish! You can put whatever toppings you like in them, my personal favorite is ham and pineapple, which is apparently something that a lot of people (including my Hubby) really don’t like. But the best thing about this dinner is that we can make our own pizza muffins with whatever toppings we want!
Let us know what you think of our Pepperoni Pizza Muffins and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Pepperoni Pizza Muffins
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- tomato sauce for dipping
Everyone loves pizza, and everyone loves hamburgers, so why not mix the two?
Stuffed pizzas can be a lot of fun to make, and they certainly are delicious. This recipe is for a stuffed pizza mixed with hamburger. Beware the recipe in this post makes a bit too much dough, so unless you have a larger pizza stone than I do you might want to shave a bit of the dough off and make pizza sticks with it.
I loved this pizza, it was amazingly delicious and there was hamburger throughout the pizza which was amazing. I’ve never really been a fan of adding ketchup to my hamburgers so I didn’t even mention it in the recipe. Plain ol’ hamburger is what I like. Feel free to season it as you please.
Hamburger Stuffed Pizza | This Is Why I’m Full
Let us know what you think of our Hamburger Stuffed Pizza and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
Hamburger Stuffed Pizza
- 1 lb ground beef extra lean, get less than 7% fat
- 1 lb pepperoni or less if you desire
- 1 cup cheddar cheese grated
- 1 cup mozarella cheese grated
- 1 cup pizza sauce
- 3 cup all purpose flour
- 2 tbsp olive oil
- 2 tsp salt
- 1 tbsp honey or sugar
- 2 1/2 tsp active dry yeast
- 1 cup water warm, between 110-115*
- For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it!
- Preheat your oven to 400* once the dough is made and has risen.
- Roll out the dough into pizza sized layers, make one slightly bigger than the other. This will be your top layer of dough and the excess will wrap around your ground beef and toppings. You have extra so you can incorporate the two layers of dough together and create a good seal. I made mine about 3" bigger than the lower layer
- Take your extra lean ground beef and flatten out into a thin layer in the shape of your pizza, make it nice and flat like a typical hamburger patty except well... huge.
- On an easy to transfer surface coat with corn meal so you'll be able to transfer the dough to your pizza stone, place your bottom layer of dough and start adding toppings. Spread your pizza sauce on this bottom layer and place your flat layer of ground beef. Add the cheese and any other toppings you want into this layer.
- Once this is done place the top layer over all the ingredients. With the extra dough tuck the two layers together so they incorporate. Poke holes in the top layer of dough to allow air to escape and prevent bubbles. Place last layer of cheese on top of the pizza
- Cook the pizza for roughly 30 minutes or until the dough starts to turn golden brown.
This is what you want you dough to look like while you’re mixing it. It’s tacky but it doesn’t stick to anything. This is what you’re looking for when mixing the dough in a Stand Mixer. Make sure you let the dough rise enough for us it takes one hour for the dough to double in size. You can do this multiple times if your time frame allows. I typically only let it double in size once before rolling it out and separating the dough into individual balls to be made into pizza.
When you do roll out the dough make sure you have enough room, the dough will stretch out a lot so don’t skimp on the flour so it wont stick to your rolling surface. I like to roll it all out in one go and separate the dough into its own individual balls. Typically with this recipe I’ll have a good size left over for the next day or later in the week if I freeze the dough.
I like to place my toppings on the dough when I have it on a cooking sheet so I can easily transfer the dough to our pizza stone. We use a 15″ stone and about a pound of dough fits it just perfectly. I use the cooking sheet so I can douse it in flour and easily transfer the pizza to the hot stone in one shot one of these days we’re going to have to pick up a Aluminum Pizza Peel so I can just slide the pizza onto the hot pizza stone rather than use a cookie sheet. But hey, the sheet works pretty well right now and it gets the job done just the same.
Let us know what you think of our Pizza Bread Sticks and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!