My mom made this recently for a Family Home Evening. I was "go back for seconds" good. I made some of my own the other day, MMmmm Mmm good. It is so creamy!

What you'll need:

1 lb Jimmy Dean Original sausage, cooked
3/4 C onion, diced
1 1/4 tspns garlic, minced
2 Tbpns chicken soup broth
4 Cs water
2 potatoes, halved and sliced
2 Cs sliced kale
1/3 C heavy cream

You'll also need some vegetable oil for frying.

Cook up all your sausage, 
make sure you separate it into little pieces.

In a separate pan heat up some vegetable oil and throw in your onions and saute

Add garlic and cook for another minute or so.
Next, stir in broth, water and potatoes and let it all simmer for about 15 minutes. 
Once your potatoes are soft put your heat to low and add your sausage, kale and cream. 

Side Note: If you haven't heard of Kale, don't worry I hadn't either! It is very good though!

You can see a picture of it below [left]. 

I could not find it at Walmart. 
If you live in Utah I was able to find it at my local Smith's
Now let your whole yummy concoction simmer until everything is heated through.

Dish yourself a good sized helping and enjoy!
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.


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!
I snagged this one from Jake's Mom, Corina.

I'm going to go ahead and apologize up front; In this post you are going to encounter words like "scoop", "dollop", "shake" in the place of where most would put an actual measuring term, for example "cups".

But who needs "cups" anyways?! ... dollop is MUCH fun-ner to say,


Well, regardless of your name preference, hang in there friends because this is a good one! 

Did I mention this is Jake's FAVORITE meal.

What you'll need:

1 lb Cube steak
1 pkg of Bowtie noodles
Sour Cream
Soy Sauce
1 10 oz can of Cream of Mushroom
8oz pkg of fresh Mushrooms 
       *not 100% necessary but so yummy!
1 medium onion
Start by boiling your water for your noodles.

*I always pour in a good amount of salt too. The salt causes your water to boil at a higher temperature which is better for your noodles.

Defrost & dice up your meat.

I don't know what possessed me to cut up my meat with a knife this time...

Honestly if you have culinary scissors use them. 
So much easier!

Dice up your meat into chunks and toss into your sauce pan. Yes, I cook it all in my large sauce pan so I don't have to transfer things later. 

I hate doing dishes!

Your water should be boiling by now so toss in your noodles!

Next, dice up your onion and throw in with your meat to saute as the meat browns.

I always throw in some dashes of season salt at this point for flavor.

I am married to a Brian, which basically translates to "Salt Addicts"

Love them!

Once your meat has browned all the way throw in your package of mushroom. Let them warm in your pan, about 3-5 minutes.
Make sure you are stiring and checking on your noodles ever so often folks!

Next your yummy sauce...

Ready for my ridiculous measurements?
Again, sorry!

Empty your 10 oz can of Cream of Mushroom in to your pan

Add 2-3 dollops of Sour Cream

1 good swig of Milk (if I could guess 1/8-1/4 C)

And quite a few shakes of Soy Sauce, like 6..ish. 
*Remember I am married to a "Salt Addict" and Soy Sauce is basically salt.

The more you make this the better you will get at your own amounts that you want to add of each.
Okay now stir all that good stuff around. Make sure you have it good and blended. When it starts to bubble turn it down to low.

When your noodles are done drain them and serve with your sauce on top.


Today I am sharing one of my favorite recipes. I got this recipe from my Mother, who I might add, is one amazing woman. I have to caution it is addicting and oh so filling; just like your favorite Mexican restaurant! So without further adue... 

Cook time 4-6 hours 
Serves 6-8

What you'll need:

For your "Salad"

1 pkg Ranch Dressing mix
4 Avocados
2 pkg of Guacamole mix
Uncooked Tortillas
10 ounce can of Black Beans
Tortilla Chips


3 tomatillos 
Juice 1/2 lime
*1/2 C buttermilk
1/2 C mayonnaise
1/2 C sour cream
1 pkg ranch dressing mix
1 bunch cilantro
3 green onions
1 tsp minced garlic
1/2 tsp salt
4 tsp sugar

Start off with a roast; I cook mine in a crock pot on low for about 4 hours on high setting or 6 hours on low. You don’t have to defrost if you set it for 6 hours. 

Place in crock pot and pour in water until it reaches about half way up your roast. I usually smother the remaining portion my roast in a “shake n’ bake” type pork chop packet mix and with rosemary...I LOVE rosemary. Don’t forget salt!

Start your roast it in the morning and you can just sit back and let that baby do all the work while you relax, clean, read a book, whatever!

Next prepare your sauce which is the. best. part.
Tomatillos look like green tomatoes that have a husk [see above]

Next cut a lime in half and squeeze the juice into your blender. 

You know that thing that has been bothering your this week? 

Let it out love. 

A little healthy anger in the form of lime squeezing does hurt.

Add your 1/2 C Buttermilk
*you can make your own buttermilk (if you don't want to waste money on a quart of buttermilk on one recipe that will go bad, I'm cheap) by adding 1 tsp of vinegar to a 1/2 C of milk

And your 1/2 C Sour Cream

Add Cilantro &

3 Green Onions (I cut mine in 3rds)

Your 1 tsp of minced garlic

1/2 tsp salt

4 tsp sugar


Husk tomatillos, rise...

and cut into 4rths. Add to blender

Add your 1/2 C Mayonnaise

1 pkg of Ranch Dressing mix 

(I use Ranch Dressing dip mix when I make my own buttermilk to make my sauce a little thicker)
When your roast is getting closer, about 45 minutes from being done you’ll want to start your rice. I’m a cheater because I have a rice cooker. 

It is awesome! 

Just sayin’

Whether you use a rice cooker or just a pot you want to use 2x the water to your rice.
For example, for Jake and I, I use 1 C of rice with 2 C of water and then I add a bunch of salt about 2 tsps?

It usually takes about 30-45 minutes for my rice to cook
Next, prepare your guacamole; I use a package mix that you can find at Walmart. Its delicious and super easy.

I love avocados so I have had a lot of practice peeling them. 

Its best to cut them in half, take out the pit...
Then spoon out the contents into a bowl.
You can then smash your avocados with a fork while gradually adding in your guacamole mix. My mix calls for 2 avocados per package.
Maybe next time I should use a bigger bowl...

Stick your guacamole in the fridge to chill.
Next is preparing all of your toppings...

Chop up tomatoes, set aside

Chop up lettuce, set aside

Warm and drain some black beans, set aside

Chop up cilantro, set aside

Crush chips, set aside

Cut up limes (in 4rths), set aside

Next, you want to cook your tortillas. 
If you are still buying precooked flower tortillas at the store, stop. 

That's gross. 

Believe me. 

They will taste like cardboard once you get uncooked tortillas. 

I get mine from Walmart, "Tortilla Land" brand, by the sour cream; my assumption would be that it is in a similar location in your Walmart.

Warm your stove top to medium heat, throw on a tortilla and then watch. Its cooking when your tortilla starts to form bubbles. Then, flip! It should start bubbling up again and be ready to pull off.

You want some golden brown spots on your tortilla.
Okay! rice and roast should be ready to go!

Pull out your roast and place it on a plate and shred with forks. It should come apart pretty easily.

You can now set up your pretty buffet. 

I had my meat, rice and tortillas sitting on my bar.

You can build your salad how you want but I usually start with the tortillas, layer on rice, meat, chips, lettuce, cilantro, guacamole, pour sauce and squeeze your lime on top.