Sunday, October 11, 2015

Easy Stroganoff

Cooking with my husband has become one of my favorite things to do. There is nothing better to me than having music playing and getting to cook next to him. So what better recipe to add on our anniversary than one he taught me how to cook. This is a great recipe especially on a cold night. It is so tasty and filling. 

The key to this is to start the noodles when you are simmering the venison mixture.

Note: we used venison or as his mom use to call it "West Virginian Beef" but you can substitute sirloin tip and brown it (the canned meat is already cooked).

Venison Stroganoff

1 Tbsp butter
1 medium onion, chopped
1 can mushrooms, chopped
1 can venison 
4 Tbsp sour cream
1 can cream of mushroom soup
Salt and pepper to taste
1 bag egg noodles or any noodle you would like

1. Heat butter in a skillet and saute onions and mushrooms in butter. Have a pot of water bowling.
2. Add venison and heat in skillet for about 2 to 3 minutes.
3. Mix in the sour cream, cream of mushroom, salt and pepper, stir and let simmer.
4. Boil 1/2 of a bag egg noodles in water until done. (My favorite part is testing to see if they are done: throw them against the cabinets, if they stick the noodles are done)
5. To serve put noodles down and spoon the meat mixture on top. Enjoy!

Tuesday, October 6, 2015

Easy Pumpkin Spice Coffee Creamer

So I am really trying hard to not use so much processed foods and we have done really well with the food aspect. I was still lacking when if came to my coffee. Which I might need to mention that I absolutely LOVE coffee. So I researched and found some recipes to make homemade creamer that should be healthier. I was completely concerned with the taste. However, it turned out to be completely delicious and I have actually cut back on the amount of honey I add to my coffee!!

This recipe is easily adaptable and their are tons of different flavors you can make. This time around, because its fall, I of course made Pumpkin Spice Creamer. I used a mason jar since I had thrown away an old creamer container.

Pumpkin Spice Coffee Creamer

1 can sweetened condensed milk (14 oz)
1 3/4 c whole milk (or any milk that you prefer)
3 Tbsp pureed pumpkin
1 tsp pumpkin pie spice
4 Tbsp maple syrup
1 tsp vanilla extract


1. Mix the sweetened condensed milk and whole milk together. (This would work for any flavors I think)
2. Add the rest of the ingredients and mix. 
3. Store in fridge and use as needed. 

Texas Roadhouse Butter

It has been too long since my last post! But I have been hard at work grading papers and also working on my Paper Anniversary present for my wonderful husband!! So I thought I would give yall something sweet to eat!

The butter at Texas Roadhouse is one of a kind but so yummy. This is an imitation of that recipe (obviously I do not have their recipe... but a girl can dream right?) that is just as good. My parents and grandmother loved it! It is easily adaptable and great with a side of biscuits! And really who doesn't like the butter at Texas Roadhouse (that is pretty much my whole meal when we go!)

This recipe is easily doubled if you are having a lot of people over and is so good on the English Muffins or French Bread.

Texas Roadhouse Butter

1 stick butter, room temperature (I throw mine in the microwave and melt it down)
1/8 c powdered sugar
1/8 c honey
1 tsp cinnamon

1. Using a mixer, mix all ingredients together until smooth. (Tip for adding honey: if you spray your measuring spoon with olive oil it will come of the spoon easier.)
2. Pour in a container with a lid
3. Place in fridge. Store it until you want to use it. Before you use it take it out of the fridge and let it stand at room temperature until it is easily spread (about 30-40 minutes) 

Monday, October 5, 2015

Parmesan Butter Noodles

I realize that I am lucky enough to have a husband that will eat whatever I cook, this makes cooking fun. I find a recipe that sounds yummy and he is willing to try it! The other night I was trying to find something to cook with the mussels that we got from Costco and find a side dish. I stumbled across this recipe that sounded good on its own. It also gave me a chance to use the protein noodles that are so good! It turned out great and we both love it! 

Parmesan Butter Noodles

1 package of protein noodles
3 Tbsp butter
1 1/2 c of Parmesan Cheese
1 Tbsp Parsley

1. Cook noodles in salted water until done. 
2. Drain pasta and reserve about 1/2 c of the liquid. (Its better to err on the side of caution and save a little more)
3. Add butter to the warm pot and allot to melt on a low heat. 
4. Take off heat and add noodle and mix. 
5. Add Parmesan cheese and mix. (I would add 1/2 c at a time so that it doesn't melt into a glob of cheese)
6. Add the parsley and mix.

Friday, October 2, 2015

Mussels in a Red Wine Tomato Broth

I really got out of my cooking comfort zone and tried something new. I cooked mussels. It was not to terribly hard. And the dish turned out to be really good, so good that we ate and ate until we were in food coma stage. I highly suggest to serve it with the Parmesan Butter Noodles and French Bread. 

Mussels with Red Wine - Tomato Broth

1 Tbsp olive oil
1 1/2 minced garlic
1/4 tsp crushed red pepper
1 c. Pinot Noir 
3 c. diced tomatoes
2 lbs mussels, scrubbed and debearded (40 mussels)
2 c spinach

1. Heat olive oil in large skillet and add garlic and red pepper. Cook from 1 minute. 
2. Add wine and simmer for about 3 minutes. 
3. Add tomato and cook for 1 minute
4. Add mussels; cover skillet and cook for 4 minutes or until shells open. 
5. Remove from heat and discard any unopened shells. 
6. Add in spinach

If any of the musses do not open do not eat them. 

Monday, September 28, 2015

Crockpot Lasagna

Working and getting meals cooked are not always the easiest combination and sometimes it is overwhelming. (I need to start meal planning!) My Crockpot has been my saving grace on multiple occasions. And lets be honest how nice is it to throw the ingredients in and get everything else that you want to do done (or even go to Zumba) and it takes care of cooking? This is actually one of our favorite meals, let alone favorite Crockpot meal. This is so easy and you don't even have to cook the noodles!!!!!

Crockpot Lasagna

1 Tbsp olive oil
1 onion chopped
1lb venison burger (or more)
2 Tbsp Italian seasoning
29 oz. can tomato sauce
1 pack of lasagna noodles
4 c. shredded mozzarella
1 1/2 c. ricotta cheese
1/2 c. Parmesan cheese

1. Heat olive oil in a pan and cook the onion until transparent.
2. Add the burger and seasoning and cook until meat is brown.
3. Pour in the tomato sauce and mix and let cook for about 2 more minutes.
4. Mix together the 3 cheeses in a bowl.
5. In the Crockpot, begin layering 1/3 meat, 1/3 noodles (I break them and make sure they cover the layer of meat), 1/3 cheese. Continue 2 more times. 
6. Cook on low for 4 hours.

That is seriously it! Lasagna cannot get any easier!!
Adapted from

Thursday, September 24, 2015

Zoodle Pasta

This was a first for me. I cooked for myself. Normally when my husband is out of town I go for the frozen means (I know, I know they are bad for you). But they are easy. However, this night I decided (with a little help from the Food Network) that I would try to make something just for myself. I had some sauteed zoodles leftover and did not want to waste them. It was so delicious.

Zoodle Pasta

2 cups of sauteed zoodles
1 quart of spaghetti sauce
2 cups of pasta (I used shells) 
2 Tbsp Ricotta Cheese
1 lb burger (I did not add this to mine)

1. Boil the pasta
2. In a large pan, heat the zoodles and add the sauce
3. Spoon in the Ricotta cheese and mix well
4. Drain pasta and add to the mixture