This is a meal I picked up while living in the south. Red beans & rice is a Cajun meal that is very simple yet rich. Its one fof my personal favorites.
What you'll need:

1 bag of red beans
1 pkg of kalbalsa sausage
5 strips of bacon
1 medium onion
Lemon pepper seasoning
Tony Chachere's creole seasoning
Rice, prepared
This is one of these recipes that requires some night before preparation.

Grab your beans and soak them in a bowl the night before. 

You want enough water so that the beans are completely submerged.

In the morning you want to drain the excess water and put the beans in your crock pot.
Start by cooking your kalbalsa and onions...
Add the sausage, onions to the beans...
Then you want cook your bacon...
Cool your bacon and crumble it in your crock pot...
Add enough water to cover your ingredients completely plus a centimeter or so more. Add some Creole and lemon pepper seasoning...
Cook on low for 4-6 hours

Also you want to make sure you prepare your rice ab0ut 45 minutes to an hour before your red beans are ready. 

Serve the bean mixture over your rice and enjoy!
 
 
This is a recent try from pinterest. I got the original recipe here.

Jake loved it! He went back for seconds so I know he wasn't just being nice.
In his words, "It's like a better Mac & Cheese." 

So yummy, cheesy and easy!
What you'll need:

1 tbsp Olive Oil
1 lb Kalbalsa Sausage
1 1/2 C Onion, diced
2 Garlic Cloves, minced
2 C Chicken Broth
1 (10 oz) can Ro-Tel, Mild
1/2 cup Heavy Cream
8 oz Penne Pasta
1/2 tspn Salt & Pepper, each
1 C Monterey Jack Cheese, shredded
1/3 cup Scallions, sliced
Start by heating your oil olive in your pan; I couldn't help but smile and wave for the camera in the refection he he.
Once your oil is smoking throw in your sausage... 
...and your onions. Let them brown for about 4-5  minutes.
Toss in your garlic and let it meld with your onions and sausage for just a bit (recipe says 30 seconds).

Next add in the chicken broth, tomatoes, cream, pasta, salt & pepper. Stir to mix together.
Bring you pan to a boil, the reduce your heat to low and cover. Let everything simmer for about 15 minutes or until your pasta is done.

While your pan is simmering you can chop your scallions...[below]
Once your pasta is done add half of your cheese and stir. The remaining cheese throw on top as well as your scallions.
Throw your pan in the oven [as long as it is oven safe] and broil until cheese is melted and browned. This will probably take about 3 minutes...
Mmmm...yum!
 
 
I am so in love with this right now! I tried this Tomato Basil Chicken last night for the first time. 

I got the original recipe here.

Sooo good. I had it for left overs for lunch today. Just. as. good.

Try it. 

Seriously.
What you'll need:

2 Chicken breasts
2 Tbsp Olive oil
2 C fresh tomatoes, chopped
   *about 3 tomoatoes
2 tsp minced fresh garlic 
4 Tbsp cold butter
1/2 C fresh basil, chopped
Salt & Pepper, to taste
Pasta
   *I used Mostaccioli
Parmigiano reggiano cheese, for garnish (I didn't know where this was so I didn't use it; still good)

Start by defrosting your chicken and starting your water for your pasta.

While your chicken is defrosting you can also chop your tomatoes and basil.
You will also want to heat your oil, you need it hot! I put mine to medium heat.
The water for your noodles is hopefully boiling by this point. Go ahead and toss in your noodles to get them going.

Once you meat is thawed out beat it. 

Yes.

I did just say beat your meat. This is the time to let out some pent up frustration. Plus, its pretty fun, not going to lie. 

I used a rolling pin because I'm not fancy enough to have a mallet.
You don't want them to break apart just get them thinner so they are easier to cook.

Add some salt and pepper on you chicken and then toss them in the the pan. 

Watch out! You don't want to be splashed by hot oil. 

I used tongs to avoid getting hit.
Let your chicken cook for about 4-5 minutes on the first side...
Cook the other side for about 4-5 minutes as well...

Next you will want to add your tomatoes, again be careful of flying oils!
Next add your fresh basil. It smells so good!
Add your garlic...
And butter...
Then give your pan a good stir. 

You want all your yummy ingredients to meld together.
Let your sauce heat through and simmer for a minute. 

Your noodles should about ready; once the noodles are done to your liking drain them.

Serve your sauce over your noodles in individual bowls.
 
 
I've shared some of Jake's favorite recipes so I thought it only fair if I shared one of mine; I love Navajo Tacos.

They are easy, taste divine AND they can be a dinner and dessert in one! 

What is not perfect about that?!
What you'll need:

2-3 cans of Chile (I am just a Chile bean kind of girl, so sue me!)
1 pkg Rhodes Dinner Rolls
Vegetable Oil (for frying)

Toppings:
Lettuce, shredded 
Tomatoes, chopped
Onion, chopped
Shredded Cheese
If you want to have some dessert scones you want to add... 

Butter
Honey
Powder Sugar 

and whatever else tickles your fancy to your grocery list.

Start by taking out your dough and laying your rolls out on a baking sheet. 
The dough needs to rise. 

You can take it out earlier in the day and leave a clean dish towel over the top 
OR 
if you are lazy like me you can force your dough to rise sooner. You do this by turning your oven to the 100 oF or less and pop in your rolls with pot of water on the rack below them. 

Keep a good eye on them! You don't want to cook them...just raise and fluff them :)
Prepare your toppings while your dough is rising...

Once the dough is done start stretching it. You want to make them into flatter "plate-like" circles. How is that for a confusing description?

You can check out my picture below!
While you are stretching your dough, heat up your oil; I put mine on medium heat. 

You want enough oil to be able to fry your scones...

I test to make sure it is hot enough by taking a small piece of dough and tossing it in. If it starts bubbling and browning the oil is hot enough.
Take your flattened dough and throw a couple onto your heated oil, I usually do two at a time so I don't burn them. 

No one likes burned scones!
The scones will cook quickly so make sure you watch carefully.

Mine usually cook in a minute or so. You also want to make sure you flip them and cook both sides. You can see my cooked scones in the above right photo.
Pile on your goodies and enjoy!!! 
 
 
Alright alright so this one doesn't actually have a particular recipe either, mostly because it is so simple. I make variations of this all the time. Enjoy!
What you'll need:

1 lb Meat 
*(You can use Chicken, Steak, Kalbalsa Sausage etc.)
1-2 Bell Peppers, chopped
1-2 Zucchini, sliced
1 Onion, chopped
1/2-1 C Carrots, chopped
1/4 C Soy Sauce
1 1/2 C Rice, prepared
Start by cooking your rice, I usually make about 1 1/2 C for Jake and I; I usually have enough left overs to make 4 complete servings.

Throw your meat in your pan and let it cook. Add you veggies and let them saute' in your meat juices.
Jake doesn't like soft zucchini or carrots so I throw those in at the very last...
Throw in your Soy Sauce and serve over rice.

Sometimes if I have a package stir fry mix I throw that in too. The packets are good if you want more of a sauce; the soy sauce just adds flavor not a thickness.
 
 
Okay, so I didn't actually make this one. I can't really even attempt it because my oven is on the fritz. My oven actually started on fire! Awesome right? (that was sarcasm)

I got this from my mother-in-law Corina when I went over for a Father's day BBQ today. It was just too cute so I had to take a picture...and guess what?! It was tasty too.

Start with your brownie and then layer your mint chip ice cream scoop, fudge drizzle and spiral of whipping cream!
 
 
Okay so this isn't really a recipe...but I thought I would share one of my favorite meals. Who doesn't love a All-American burger? Plus, Utah does have some of the best sweet corn. Soooo good.
Some of my tricks:



For my hamburger I mix in some egg to keep my meat from separating. To season I just use a no-name brand of season salt.










I referenced my onion trick in my previous post. I actually have a picture this time! Cut off your onion butts (or ends). Next, cut down the side of the onion, one layer thick, and remove it. All the flaky layers go with it!









We love to melt swiss cheese on our burgers. Once our burgers are done I turn down the heat to low and set our cheese on to get nice and melty.










You need to be careful on how long you cook your corn. Get your water boiling, then pop in your corn for about 5 minutes.
 
 
I about laughed out loud yesterday when I opened my web page and saw that I accidentally had posed my "steak sandwich" post to my "Scrap" page. It was funny because I had begun with "I'm trying to post from my phone this evening... we'll see how it goes."

Needless to say I think I will be sticking to posting from my Mac.

I thought I'd share my "go to" lunches, streak sandwiches!

Its pretty straight forward and many of you probably have made these before if so this is me reminding you that they are delicious. Period.

I make mine with whatever steak I have at the house, cube streak is cheaper and works well.

Cook up your steak with some onions and season salt. Sometimes I throw in some green peppers if I'm feeling fancy.

In the meantime grab your bread and toast it!

When your meat is cooked grab some cheese, I prefer swiss, and melt it on you're meat by reducing the heat to low.

Take your bread from the toaster, slap on some mayonnaise, your meat/melted cheese, tomatoes, lettuce and anything else you desire.

Done.
 
 
I picked this recipe up from www.therecipecritic.com while looking or recipes that called for beef. 

Like I mentioned in earlier posts, Jake's family butchers a cow every year and we always end up getting some. 

I'm always looking for more beef recipes to shake things up. This recipe is extremely cheap, easy and delicious!
What you'll need:

1 lb ground beef
1 pkg taco seasoning
1 can Nacho Cheese Soup
2 cans Diced Tomatoes & Chilies
1 1/2 C Milk
3/4 C Sharp Cheddar

Optional:
Chips
Extra cheese
Sour cream
First start by cooking your hamburger
Then just throw everything else in!
Mix everything together well.
Let everything heat through fully.

Add some chips, extra chesse on top and enjoy! 
If you a wimp like me and need the "spicy level" to be decreased plop in a scoop of sour cream. 

Mmm-mm good!
 
 
Just tried this one tonight and I am glad to say it is Lindsay Approved! 

I found it on "Not So Perfect Mom" blog

The best part is its very easy.
What you’ll need:

1 1/2 lbs of flank steak, cut in strips
1/4 C cornstarch
2 Tbsp olive oil
1/4 tsp ginger
2 cloves garlic, minced 
          *I used “Spice World” pre-minced garlic
3/4 C Soy Sauce
3/4 C Water
3/4 C Brown Sugar
1/2 C Shredded Carrots
3 medium green onions, chopped

2 C Rice with 4 C Water

Serves: 4-6

Start by spraying your crock-pot with Pam or something similar.
Put your cornstarch in a bowl and dredge your each of your pieces of steak in that stuff. 

Your probably looking at my pictures and thinking, 

"Hey lady! don’t you know that difference between flank steak and ribs?!"

Yes. Yes I do.

 Jake’s family butchers a cow every year and we have been lucky enough to get the extras. 
I’m trying to use up my last bit from last year. 

Hence, the ribs.

P.S. They were freakn’ delish! I might consider using them again instead of the flank steak.


Onward!


Once you have covered you steak, lay your pieces in your crock pot



Everything else mixes together to make your sauce...


Combine, stir well
 & pour over your meat in the crock-pot

*I’m sure you can buy shredded carrots but the single ones were sooo cheap
 and I didn’t want to waste what I didn’t use. 

I also shredded fresh ginger; I had it from a previous recipe. It smells incredible freshly grated. 

I got my dinner ready at around 1:00 pm and set it to low (cooking for 6 hours)

About 45 minutes before 7:00 I started my rice. I use a rice cooker, which makes my life that much easier. 
You want to use double the amount of water to your rice. For Jake and I, I use 1 1/2 C of Rice to 3 C of Water.

If you get your timing right your rice should be finishing just as your meat is. 
Serve your meat over rice and dig in!