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 found this recipe after and outing with Jake to Olive Garden, he loves Olive Garden. He had decided to try their eggplant parmeasan just for somthing new and fell in love. 

Natrually, being a newly wed (this was our first year) I wanted to impress him by making some for him. I googled and it has been so long that I don't remember my source. 

Sorry!

But it is Mmm-mmm good!
What you'll need:

1 Eggplant, sliced 1/2" thick pieces
1/3 C Parmesan cheese
1/2 C Flour
1/2 C Bread crumbs
2-3 Eggs
1 pkg SpagettiSpagetti sauce (I used Prego, but you can also make your own; see below*)

Start by boiling your water...
Pre-heat your oven to 400 oF
Then you want to prepare your eggplant; slice it into 1/2" peices
Next crack your eggs in a mixing bowl and whisk!
Mix the rest of your ingredients in a separate bowl; flour, parmesan cheese & breadcrumbs
Spray down a baking sheet with Pam
Dredge you eggplant slices in egg...
...and then in your flour, breadcrumb & cheese mixture. Make sure you cover both sides!
Arrange on your baking sheet
The recipe says you should spray the tops with Pam, but I'm not much of a excess Pam fan. I pat on olive oil to cover the dry tops.
And then pop those bad boys in the oven for 10 minutes
After you ten minutes pull your sheet out and flip your slices over. Cook the other side for another ten minutes. 

While your other sides cook heat up your sauce. 

*You can also make your own with 1 can Tomato paste, 1 can Tomato sauce, cooked hamburger, garlic and italian seasoning.
Pull your slices out after your second 10 minutes
Compile your plate and chow down!
 
 
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!