top of page

Advertisement

Country Life Natural Foods banner

Search Results

175 items found for ""

  • Sourdough Peanut Butter Cookies

    These cookies are a delightful treat for anyone who loves the rich, nutty flavor of peanut butter. With a soft and chewy texture, they're sure to satisfy your sweet tooth while offering the perfect balance of sweetness and tang. Jump to Recipe I have been on a quest, my friends. A quest to conquer sourdough. It has been a lengthy process for me as I have played around with various recipes and techniques. Mastering sourdough can definitely be a challenge given its unique fermentation process, but each attempt teaches you something new. I've finally found a peanut butter cookie recipe that incorporates my beloved sourdough starter, and let me tell you, it's a game-changer! The tanginess of the sourdough perfectly complements the richness of the peanut butter, creating a flavor profile that's both familiar and excitingly new. These peanut butter cookies, in particular, have become a staple in our household. They're chewy on the inside, soft, and lightly crispy on the outside. And the best part? They're ridiculously easy to make, even for a sourdough newbie like me. So, if you're feeling adventurous and want to take your baking game to the next level, I highly recommend giving sourdough a try. It may take some trial and error, but trust me, the payoff is well worth it! What is a Sourdough Discard? A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. For this Sourdough Peanut Butter Cookie recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Sourdough Discard Along with its delicious flavor, sourdough discard helps cookies to have a softer and chewier texture. Sourdough has also been known to add nutrition and assist in digestion. Creamy Peanut Butter I highly recommend creamy natural peanut butter for this recipe. Crunchy peanut butter resulted in dry and sandy cookies. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and just a bit more to roll the dough in before baking. I don't really purchase brown sugar anymore. I use regular granulated sugar with a couple of tablespoons of molasses. However, if you have brown sugar on hand, feel free to use that. You'll need 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Vanilla Extract I use my homemade vanilla extract in this cookie recipe because I think it really brings home that vanilla flavor. A good quality store-bought version will work just fine though. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk and smaller quantities directly to my door because this Momma is busy! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD Helpful Tips and Tricks Room Temperature Ingredients - I recommend allowing your sourdough discard, butter, and peanut butter to be at room temperature before mixing. Chill the Dough - The dough should have a thick and creamy consistency. It would be nearly impossible to roll and bake the cookies at this point. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Measure Correctly - Baking is an art and a science. Inaccurate measuring can lead to cookies that have a dry and crumbly texture. If you enjoy recipes like this, check out these other sweet treat recipes: Rocky Road Brownies Cherry Toffee Granola Lemon Sugar Cookies How to Make These Sourdough Peanut Butter Cookies Ingredients Yield: Approximately 30 cookies 1 stick unsalted butter, softened ¾ cup creamy natural peanut butter ¾ cup sourdough discard, room temperature 1 cup granulated sugar 2 Tablespoons dark molasses 1 large egg 2 teaspoons vanilla 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Directions To start, add sourdough discard, flour, baking soda, baking powder, and salt to a medium bowl then set aside. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. In a large bowl using a mixer on low speed, cream together peanut butter, butter, sugar, and molasses for approximately 1-2 minutes or until the ingredients are mostly incorporated. Once the sugar and butter have been creamed together, add sourdough discard, peanut butter, egg, and vanilla extract. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. The dough should have a thick and creamy consistency. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really does affect the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Prepare a large cookie sheet with parchment paper. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into a small amount of sugar. Dip a clean fork into a small amount of flour and with the backside of the fork, gently press down in a crisscross pattern on top of each dough ball. Place the cookies onto the prepared baking sheet and bake for approximately 10-12 minutes or until the cookies are golden brown and the edges appear lightly firm. Allow the cookies to cool for 5-10 minutes before removing them to a wire cooling rack. Cookies can be stored at room temperature for up to 1 week in an airtight container. How to Freeze Sourdough Peanut Butter Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Lemon Sugar Cookies

    These soft and chewy sugar cookies offer a zing of lemon to brighten up your taste buds and your day. Jump to Recipe Warm weather, sunshine on my face, an ice-cold drink, and the smell of freshly cut grass. When I think of summer, those are the first things that come to mind! And if there’s one fruit that screams summertime, it’s a gorgeous yellow lemon. With its bright, acidic tang, it brings a vibrancy to both savory and sweet dishes. We love lemon in savory dishes like Creamy Lemon Chicken and Orzo , but one of our favorite uses of lemon is in this delicious Lemon Sugar Cookie. This cookie recipe offers a chewy outside and soft inside with a zing of lemon and sweetness of sugar. It’s an easy, flavorful dessert for those summertime barbeques or as a sweet reminder of summer during those long winter months! For this Lemon Sugar Cookie recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and some to roll the dough in before baking. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Lemon Extract I use my Homemade Lemon Extract in this cookie recipe because I think it really brings home that lemon flavor. A good vanilla extract will work just fine too if that’s what you have on hand, however, the cookies may not taste as lemony. Lemon Juice and Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon juice helps to activate our leavening agents, baking powder, and baking soda. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our cookies! I typically do two scrubs against the grater then move the fruit slightly to get more zest. Making these Lemon Sugar Cookies is a breeze! The short version of making almost any baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients, and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. To start, add flour, baking soda, baking powder, and salt to a medium bowl then set aside. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. In a large bowl using a mixer on low speed, cream together butter and 1 ½ cup sugar for approximately 1-2 minutes or until the ingredients are mostly incorporated. If you’re doing this step by hand, use the back of a dinner fork to mash the butter into the sugar. This process should take quite a few minutes. The butter should appear light and fluffy. Once the sugar and butter have been creamed together, add egg, lemon extract, and lemon juice. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, to the wet ingredients, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place the rolled cookie balls on a cookie sheet lined with parchment paper, ensuring cookies are evenly spaced and will not touch during the baking process. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Place the chilled cookies into the preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. Lemons are full of vitamin C and are great for our health. Research has shown that the smell of a lemon can help boost your feel-good hormones and reduce stress levels. So, if you needed an excuse to dive into these cheerfully bright cookies, now you have it! Yield: Approximately 3 dozen Ingredients: 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 1 ½ cup granulated sugar 2 sticks unsalted butter, softened 2 Tablespoons lemon extract 1 large egg 1 Tablespoon fresh lemon juice 1 cup granulated sugar Zest of one lemon Directions: In a medium mixing bowl, stir together flour, baking soda, baking powder, and salt. Using a mixer on low speed, cream together butter and 1 ½ cup sugar, extract, and egg. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. In a small bowl, combine 1 cup sugar and lemon zest. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into the sugar and zest mixture. Place on a cookie sheet lined with parchment paper. Cover the baking sheet with plastic wrap and chill the dough in your refrigerator for at least 30 minutes. Preheat oven to 350 degrees. Placed chilled cookies into preheated oven and bake for approximately 9-11 minutes or until just lightly golden. Allow cookies to cool for a few minutes then transfer them to a wired cooling rack. Store in an air-tight container for up to 3 days. How to Freeze Lemon Sugar Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully, wrap the cookies over so that they're sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on the cookie sheet for a few minutes before transferring to a wire cooling rack. If your day was brightened by these delicious Lemon Sugar Cookies, let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Pumpkin Spice Cookies

    Is there anything more relaxing than a cup of warm tea, a sweet treat, and a great book on a crisp autumn day? These light and chewy cookies offer a sweet and subtle spice that tastes like everything we know and love about fall! Want to save this recipe for later? Pin it! Ingredients ( Yields approximately 5 dozen ) 1 stick unsalted butter, softened 1 cup sugar ¾ cup light brown sugar 2 large eggs 1 ½ cup pumpkin puree 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon fine salt 1 Tablespoon pumpkin pie spice Directions Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar with mixer until well combined. Add eggs one at a time and mix after each. Add pumpkin and vanilla and mix until incorporated and smooth. In a medium bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to wet ingredients, mixing well to combine. Cover and refrigerate dough for at least 2 hours or until firm. Scoop dough by rounded spoonful onto baking sheet lined with parchment paper. Bake for approximately 10 minutes or until cookies are lightly browned with slightly crisp edges. Transfer cookies to a wire cooling rack to cool completely. Store in an air-tight container or freeze prepared dough for up to 3 months. *Note : A 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking. Click here to sign up for our newsletter today!

  • Slow Cooker Balsamic Vinegar Onions & Beef Tips

    This post may contain affiliate links. Read our disclosure policy . My friends, we have had a week of fantastic autumn-like weather and I took full advantage of it. Here in the south, we are currently experiencing “Fake Fall” and soon we’ll be in “Second Summer”. Both of which are “Crock-pot Season” at my house, so I’m not mad at it, you know? After canning my Balsamic Vinegar Onions the other day, I knew I wanted to try them out with some beef tips in my slow cooker. Since I was trying out this new recipe, I wanted to keep it simple so that I could see if I needed to improve my seasonings in the onions. Now, when I say simple, I mean super-duper simple. I literally used 3 ingredients and the result was nothing short of absolutely incredible! I served the beef tips with homemade mashed potatoes and roasted broccoli, but you could serve this over rice or noodles. Or make it into a mouth-watering sandwich with Provolone cheese on some Hawaiian Rolls that will be perfect for any party! You really can’t go wrong. It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Ingredients 1 ½ pounds beef tips 1-pint Balsamic Vinegar Onions ( recipe here ) 1 stick butter Directions Throw all of this goodness into the slow cooker, cover, and cook on LOW setting for 6-8 hours or on HIGH for 4-6 hours. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Ground Beef and Ramen Korean Bowl

    This quick and hearty meal is full of savory ground beef, tender noodles, crunchy veggies covered in a sweet and salty sauce. Jump to Recipe I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It's just so convenient,” “I’m so tired,” “It is already so late,” or “Man, their fried chicken is so good!” Truthfully, sometimes I do stop. Sometimes my friends, we do what we have to just to help us get through the day. You know? When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare, but allow some flexibility in the ingredients, making whatever I have on hand fit the bill. Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe. For this recipe you will need: Ground Beef I like to use lean ground beef for this recipe. If you're a home canner, this is a great recipe to use home-canned ground beef. Tri-Color Coleslaw Blend This convenience item is just red and green cabbage and carrots that have been finely shredded for you. If you have one or all of these on hand, feel free to use those instead. Ramen Noodles Any thin noodle will work for this recipe. I have used thin spaghetti and angel hair. You can also substitute your favorite rice if you’d rather. Infused Oil I absolutely love my Cayenne and Garlic Infused Olive Oil . I use it for just about everything. It just adds that extra layer of goodness that gives an overall complexity to any dish. A neutral oil like olive oil or avocado oil will work just fine. Onions and Garlic Simple additions that add that umami flavor found in many Asian dishes. Spices and Flavorings Pantry staples like ginger, soy sauce, and rice vinegar add phenomenal flavor and don’t require a long cook time. Making this Ground Beef and Ramen Korean Bowl is easy! First, you’ll want to get your pasta water going. Fill a medium saucepan with water and about a teaspoon of salt. Allow the water to come up to a boil, then add noodles. Cook noodles for approximately 4-6 minutes then drain the water. While waiting for the pasta water to come to a boil, begin working on the meat and vegetables. Cook ground beef in a large skillet over medium-high heat until browned and cooked through. Add onion, garlic, coleslaw blend, and zucchini. Sauté for approximately 3 minutes while turning the mixture about every minute or so. The vegetables should still be slightly crunchy. Add in the ginger, soy sauce, honey (or brown sugar), and rice vinegar. Mix well to combine. Add noodles to the beef and vegetable mixture. Add salt, pepper, and crushed red pepper. Toss well to combine all ingredients. Top with green onions, sesame seeds, and a drizzle of rice vinegar. Serves 4 Ingredients 1 pound ground beef (I used 90/10) Tri-Color Coleslaw Blend 6 ounces (2 packages) Ramen noodles 2 Tablespoons infused oil 1 medium white onion, chopped 3 cloves garlic, chopped 1 small zucchini, shredded 2 Tablespoons ginger paste ½ Tablespoon crushed red pepper flakes ¼ cup honey or ¼ cup brown sugar ¼ cup low-sodium Soy sauce 2 teaspoons rice vinegar 1 teaspoon salt 1 teaspoon ground black pepper Green onion, chopped Sesame seeds Directions In a medium-sized saucepan, bring 4 cups of water and 1 teaspoon of salt to boil. Add in both packages of noodles. Discard seasoning packets. Boil noodles for approximately 3 minutes. Drain. In a large skillet or wok over medium-high heat, cook ground beef partially through. Add in onion, garlic, zucchini, and coleslaw blend. Sauté for approximately 3-5 minutes or until meat is thoroughly cooked. Gently stir in soy sauce, rice vinegar, honey, ginger paste, crushed red pepper, black pepper, and honey. Add noodles to beef mixture and toss well until thoroughly combined. Garnish with chopped green onion, sesame seeds, and a drizzle of rice vinegar. Store any leftovers in an airtight container in the fridge for up to 3 days. Let us know in the comments below if you enjoyed this Ground Beef and Ramen Korean Bowl recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Slow Cooker Creamy Beef & Mushroom Stroganoff

    This post may contain affiliate links. Read our disclosure policy . This cozy, family favorite is conveniently made using a slow cooker and offers a rich and creamy sauce with tender beef served over egg noodles. The leftovers are even better! It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points  making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Serves 6 You know what I love most about my slow cooker? It makes me feel like I'm on top of my homemaker game. The best part - while dinner is cooking, I can do other things, or nothing at all. That’s the beauty of the slow cooker! Just a few simple ingredients and the turn of a dial and I can create a beautiful and tasty dinner without having to stand over the stove all day. While Beef Stroganoff is not a new or trendy recipe, it does offer a certain level of comfort because it's been around forever. I’m not trying to reinvent the wheel here... this is just a delicious recipe that my family loves and we think you’ll love it too! Jump to recipe For this recipe you will need: Sirloin beef tips You want to select a cut of meat that can withstand long cooking times. Beef stew meat can be used in this recipe, however, because of the various cuts the meat may not cook evenly. Mushrooms I find that baby portabella mushrooms have a more earthy flavor that pairs nicely with the beef. Their firmer texture also holds up well when cooked. White Buttons often have a milder flavor but could also be used in this recipe. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Beef Stock A good beef stock, especially a homemade one, will add a lot of additional flavor and nutrition to your dish. It will also help prevent the meat from becoming too dry during the cooking process. Sour Cream I use sour cream in this recipe because it's what I have on hand the most frequently. However, you can definitely substitute plain Greek yogurt or 4 ounces of plain cream cheese. Spices We want to build LAYERS of flavor in our dish so adding some delicious spices will give each and every bite a bit of complexity. Noodles I love egg noodles for this recipe. It just gives me those vintage recipe vibes. However, feel free to use rice, cauliflower rice, mashed potatoes, or your favorite pasta shape. Ready to get started? Making this Slow Cooker Creamy Beef and Mushroom Stroganoff is super easy! First, brown the beef tips in 1 Tablespoon of oil. You just want a good, quick sear on each piece. The meat will finish cooking in the slow cooker. Searing the meat for just a couple of minutes will help to keep those flavorful juices inside, which helps to make the meat extra moist and tender. Remember, we want layers and layers of flavor! Next, add in the liquids and spices. You’ll want to cook on the low setting for about 5 hours or on high for about 7 hours. The actual cooking time may vary depending on your particular slow cooker (some have been known to run hotter than others). Now that the hard part is over, sit back and relax for a little while! When near the end of your selected cooking time (about an hour left to go), go ahead and add in those delicious mushrooms and stir in the sour cream. With my personal slow cooker, I turn the heat to warm, but you can just turn off the slow cooker if your setting is on low or turn it to low if your setting is on high. We just want to get those mushrooms slightly tender. Make your pasta according to the package directions. Ingredients 2 pounds sirloin beef tips 1-pound baby bella mushrooms, sliced ¼ cup white wine 1 cup beef stock 1 Tablespoon Worcestershire Sauce 1 ½ cups sour cream, room temperature 2 teaspoons onion powder 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon garlic powder ½ teaspoon crushed rosemary ½ teaspoon crushed red pepper Salt and pepper to taste Fresh parsley optional Directions In a large skillet over medium-high heat, sear beef tips in 1 Tablespoon oil. In a 6-quart slow cooker, add meat, wine, beef stock, Worcestershire sauce, and spices. Cook on LOW for 5 hours or HIGH for 7 hours. During the last cooking hour, add in mushrooms and stir in sour cream. Turn the slow cooker temperature to WARM. Prepare egg noodles according to package directions. Serve Beef and Mushroom Stroganoff mixture over warm prepared noodles. Did you enjoy this Slow Cooker Creamy Beef and Mushroom Stroganoff? Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Easy Beef & Broccoli Skillet

    Jump to recipe This quick and easy meal comes together in just 30 minutes and is better than any take-out! Tender pieces of steak and garden-fresh broccoli are covered in a delicious savory sauce. When it's been a long day of juggling work, kids, chores, and all of the things, I rely on simple meals that can come together extremely fast! This Easy Beef & Broccoli Skillet fits the bill perfectly because it takes little preparation, a few pantry staples, and is an all-in-one meal. We love this dish because it’s like having take out from our favorite Asian restaurant but for pennies on the dollar - we think it tastes even better than take-out! For this recipe you will need: A tender cut of beef like flank steak, sirloin, or ribeye. Sesame oil Fresh broccoli, washed and chopped into 1-inch pieces Corn starch Low sodium Soy Sauce or Coconut Aminos Hoisin sauce Dark Brown Sugar Garlic and Onion Powder Fresh ginger Ground black pepper and crushed red pepper flakes Toasted sesame seeds ( optional ) Let’s get started! First, you’ll want to tenderize your flank steak. You can do this by marinating the steak in the sauce mixture ahead of time or by using a meat mallet. Because I want this to be a quick and easy recipe, I use a meat mallet like this one . Next, cut your steak into strips. Once your steak is prepped, move on to preparing the sauces. In a small bowl, combine 2 Tablespoons cornstarch, 2 Tablespoons soy sauce, and 2 Tablespoons hoisin sauce then set aside. In a separate bowl, combine the remaining 2 teaspoons each of the soy sauce (or coconut aminos) and hoisin sauce, brown sugar, spices, and 2 teaspoons of cornstarch. Mix each sauce well. If you like your stir-frys extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this may increase the sodium in the final product. Now that your steak and sauce is ready, warm a large skillet over medium-high heat and add 1 Tablespoon of sesame oil. Cook steak until desired temperature. Remove steak from skillet and set aside. Next, add remaining sesame oil to skillet and cook broccoli pieces for about 5 minutes. Return the cooked steak back to the skillet, add sauces, and bring to a boil. Reduce heat and simmer on low for about 5 minutes. Remove from heat and allow the sauce to cool and thicken. Serve over rice, noodles, or mashed potatoes. Top with toasted sesame seeds if desired. My kids don’t particularly like sesame seeds, so I opt to not add them. Ingredients 1-pound flank steak, cut into 1” thin strips 2 Tablespoons sesame oil 1 large head fresh broccoli, approximately 4 cups, cut into 1” pieces 2 Tablespoons corn starch plus 2 teaspoons 2 Tablespoons low sodium soy sauce plus 2 teaspoons 2 Tablespoons hoisin sauce plus 2 teaspoons 3 Tablespoon dark brown sugar ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon fresh ginger, finely grated ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ( optional ) ¼ cup toasted sesame seeds Directions In a large bowl, add 2 tablespoons corn starch, 2 tablespoons soy sauce, 2 tablespoons hoisin sauce. Mix well. In a medium bowl, combine remaining soy sauce and hoisin sauce, brown sugar, spices, and 2 teaspoons corn starch. Mix well. In a large skillet over medium-high heat, add 1 tablespoon sesame oil and cook steak until desired temperature*. Remove steak from skillet and set aside. Add remaining sesame oil to skillet and cook broccoli for approximately 5-7 minutes or until tender. Return steak to skillet, add sauces, and bring to a boil. Reduce heat and simmer on low heat for approximately 5-7 minutes. Sauce will thicken as it cools. Serve over rice, Lo Mein noodles, or mashed potatoes. * Notes : It's recommended steak be cooked to an internal temperature of 145 degrees. If you like your stir-fry extra saucy, I recommend doubling the sauce mixture that includes the brown sugar and spices. Keep in mind that this will increase the sodium in the final product. If you made this Easy Beef & Broccoli Skillet recipe, we'd love to know how it turned out! Leave us a comment down below and tell us what you think. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Holiday Sausage Balls

    When it comes to holidays and special celebrations, I always like to have a couple of appetizers available while waiting for the main course. I especially love appetizers that can be prepared ahead of time, These sausage balls are always a hit, and your guests will devour them quickly! The classic sausage ball recipe calls for very minimal ingredients: Bisquick, cheese, and sausage. I wanted to amp up the flavor and add more holiday flair to the taste buds. What better way to do that, than to layer in the flavors of wine, bacon, and peppers? If you want to prepare these sausage balls ahead of time, store them unbaked in a covered container in the refrigerator for up to 24 hours. Allow them to come to room temperature and then bake accordingly. Yield: Approximately 48 1-inch balls Ingredients 2 cups Bisquick 1 pound Pork Sausage (I used Mild) ½ cup chopped Bacon (I used this one ) 2 cups Pepperjack Cheese, freshly shredded 16 oz Cream Cheese, softened 1 cup Dried Cranberries, finely chopped 1 medium white onion, chopped 1 Jalapeno, finely chopped 3 cloves garlic, finely chopped ¼ cup White Cooking Wine 1 egg 2 Tablespoons Dried Chives 1 Tablespoon Paprika ½ Tablespoon Dried Parsley Directions Preheat oven to 350 degrees. In a medium skillet, brown sausage over medium-high heat. Place cooked sausage on a plate with paper towels to allow to drain. Add onion, garlic, and jalapeno to skillet and sauté for approximately 3 minutes. Slowly pour in white cooking wine. Stir gently, using a spatula to scrape any bits from the skillet. Cook for approximately 5 minutes or until the wine has evaporated. Allow mixture to cool for 10-15 minutes. In a large mixing bowl, combine all ingredients. Using a mixer on medium-high speed, combine all ingredients thoroughly. If your mixture appears dry, add 2 Tablespoons of milk or water until it meets the desired consistency. Form into 1-inch balls. Using a small cooking scoop helps to ensure consistency in size and allows for even baking. Place balls onto an ungreased cookie sheet lined with parchment paper. Bake for approximately 18-22 minutes. Remove from oven and serve warm.

  • Spicy Sausage and Spinach Alfredo

    Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick! Jump to Recipe My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge. Why was the lone package of spicy Italian sausage there you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf , the next was Slow-Cooker Chili Lime Pork Carnitas , and the next was Cheesy Chicken Broccoli Rice Casserole . I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it and by the end of the week, it was the last one standing. With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta and by golly, I was going to make one! What you’ll need to make this Spicy Sausage and Spinach Alfredo: Italian Sausage I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat. Pasta I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. Cream Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Cheese A mix of parmesan, asiago, and mozzarella offers a creamy complexity to each bite. Seasonings Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning provide loads of flavor and are extremely budget-friendly. Why you’ll love this Spicy Sausage and Spinach Alfredo: Deliciously spicy and creamy, this dish is comfort food at its finest! This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! How to Make Spicy Sausage and Spinach Alfredo This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo. First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside. In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside a paper towel-lined plate. Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce. Melt the butter in the pan and add in the half & half, chicken stock, seasonings, and cheeses. Fold in the spinach and allow a minute or two to wilt. Add the sausage and pasta back to the pan and gently mix well to combine all ingredients. Serves 6 Ingredients 1 pound ground spicy Italian sausage 12 ounces penne pasta ¼ cup white wine or chicken stock 1 stick butter 2 cups half and half ½ cup chicken stock ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes (optional) 2/3 cup parmesan cheese 1/3 cup asiago cheese 1 cup mozzarella cheese 2 cup spinach Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate. Deglaze pan by carefully adding white wine or chicken stock. Scrap up any stuck-on remnants of the sausage. Melt butter in the skillet then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes. Fold in cheeses and allow to melt. Fold in spinach and allow 1-2 minutes for it to wilt. Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken. Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Spicy Sausage and Spinach Alfredo recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Easy Orzo and Sausage Skillet

    Loaded with zesty Italian sausage, a flavorful trio of onions, red peppers, and garlic, this creamy one-pan dish is ready to eat in just 30 minutes! This post may contain affiliate links. Read our disclosure policy . Like most busy families, weeknights can be hectic. The last thing I want to do is add an overcomplicated meal that takes a lot of time. This Easy Orzo and Sausage Skillet looks and tastes like it took hours and expensive ingredients to make. However, it only takes about 30 minutes from start to finish! Quick skillet pasta dishes are great anytime, but they're perfect for those busy nights when you are tired, hungry, and don’t want to succumb to the fast food drive-thru lines (and prices). Jump To Recipe Layering flavors is one my absolute favorite things about cooking and this dish does not disappoint! Whether you’re new to cooking or have made countless dishes over decades, knowing how to layer flavors is the number one way to take your food to the next level. Layering flavors isn’t and shouldn’t be overly complicated. At its core, it's simply adding complementary flavors to add delectable complexity to basic ingredients. If you’d like to learn more about how to layer flavors of food, I highly recommend the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This Easy Orzo and Sausage Skillet will impress picky kids and important dinner guests alike all while requiring minimal effort on your part. I often serve it with Sauteed Sugar Snap Peas and Honey Butter Yeast Rolls . Don’t forget to add an easy delicious dessert like Lemon Sugar Cookies or Mint Chocolate Fudge ! For this Easy Orzo and Sausage Skillet you will need a few key ingredients: Italian Sausage We love mild Italian sausage for that savory zing, however feel free to spice it up with spicy Italian sausage. Diced chicken or kielbasa would be delicious substitutions. Orzo Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done. Buttermilk Similar cream-based recipes call for Heavy Cream which has over 35% fat. I use buttermilk because it still gives that delicious, tangy, creaminess to the dish, but with just 1% fat we’re able to shave off quite a few calories without sacrificing flavor. Fresh Vegetables Onions, garlic, red peppers, and kale add so much flavor and complexity to every bite. Superfoods, like kale, offer vitamins A, B6, C, K, folate, fiber, and manganese. Spinach and Swiss Chard would be great substitutions with similar nutritional benefits. Lemon Zest Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Parmesan Cheese Fresh parmesan cheese pairs perfectly with the buttermilk to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. Helpful Tips Although orzo has a similar size and shape as rice, it is not gluten free. Brands like Delallo and Jovial offer gluten-free options. To make this Easy Orzo and Sausage Skillet dairy free, swap the buttermilk for coconut milk and omit the parmesan. To avoid the buttermilk from curdling, add it after the pasta is cooked. For this recipe I used garden fresh basil that I dehydrated with my Excalibur Dehydrator . If you are using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried. To cut kale into ribbons, start by tearing the leaves from the stem. You want to follow along the stem trying to keep the leaves as large as possible. Stack the leaves together and roll into a fairly tight bundle. Slice the leaves into thin ribbons measuring about ¼” to ½” wide. If you like this recipe, check out my Creamy Lemon Chicken and Orzo ! Serves 6 Ingredients 1 pound ground, mild Italian sausage 1 medium onion, diced 1 medium red bell pepper, diced 4 cloves garlic, minced 2 cups orzo 1 ½ cups chicken stock ½ cup buttermilk ¼ cup white wine 1 cup kale, cut into ribbons 1 Tablespoon basil 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crush red pepper (optional) Zest of one lemon ½ cup parmesan, fresh and finely grated Directions Preheat a 12-inch cast iron over medium-high heat until very hot. Cook sausage, breaking it into smaller pieces while browning until cooked through and no longer pink. Add diced onion and red bell pepper and sauté for approximately 2-3 minutes. Add minced garlic and sauté for approximately 1-2 minutes or until fragrant. Add orzo and sauté for approximately 2 minutes or until lightly golden. Carefully add chicken stock and white wine. Begin scraping the bottom of the skillet to release any stuck-on pieces. Add kale pieces and spices. Reduce heat to low simmer for approximately 15 minutes or until orzo becomes al dente. Add buttermilk and stir well to incorporate. Top pasta with lemon zest. Turn off the heat and place a lid or foil to cover the skillet. Allow pasta to rest for 5-8 minutes. Sauce will thicken as it rests. Add parmesan cheese to the top and garnish with additional basil if desired. Want to help a small family business in a big way? Comment and rate this Easy Orzo and Sausage Skillet recipe! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Creamy Steak and Kale Pasta

    Garden fresh kale, savory steak, and perfectly cooked pasta in a creamy, cheesy sauce. Ready in just 30 minutes this is a recipe you definitely need in your meal planning rotation! Jump to Recipe Like most families, we’re busy. The hubs and I both work 9-5s, we homeschool our girls, and there are extracurricular activities that demand our time. 30-minute meals are perfect for busy families because they can be made with simple ingredients in very little time, are budget-friendly, and even the pickiest eaters will gobble them up. Our family favorite 30-minute meals are typically pasta dishes. In our house, pasta is the ultimate comfort food. No matter the weather or season, pasta dishes are always welcomed. And as I mentioned in my Spicy Sausage and Spinach Alfredo post, I tend to have a hankering for pasta pretty often nowadays. Thankfully my family loves pasta as much as I do. I like to serve this dish with a side of my Honey Butter Yeast Rolls and for dessert, Homemade Rocky Road Brownies ! Why You’ll Love this Creamy Steak and Kale Pasta Easy To Prepare : This recipe is easy even for the novice cook. A simple sear on the steak, and a quick pan sauce and this delicious dinner is ready in no time. Customizable : Make this pasta your own by using what you have on hand. Switch out steak for chicken or shrimp, use Penne or Conchiglie (shell pasta) instead of Cavatappi, or swap the kale for fresh spinach. Crowd Pleaser : This is dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! It Gets Better : If you’re lucky enough to have leftovers, this dish is even more delicious the next day! See my helpful tips on how to reheat properly. Check out our new YouTube channel ! Helpful Tips Be sure to reserve one cup of that starchy pasta liquid before you drain your noodles. The starchy water will help to thicken and bind the sauce, create a creamy texture, and help the sauce coat the pasta. You want to ensure the skillet is super-hot before adding the steak. This will help create a delicious crusty sear and keep the steak from stewing. Dairy-based pasta leftovers can lose their flavor and their creaminess. It’s best to reheat leftovers on the stovetop and adding a little extra cream or water to help rehydrate the sauce. Serves 6 Ingredients 16 ounces dried Cavatappi pasta 1-pound shaved steak, such as round, skirt or flank 2 Tablespoons garlic and cayenne infused olive oil 1 small white onion, finely chopped 4 cloves garlic, finely minced 2 cups kale or spinach, finely chopped ½ cup white cooking wine 1 cup beef stock 1 cup heavy cream (room temperature) 1 cup pasta cooking liquid 1 cup mozzarella cheese 1 cups freshly shredded Parmesan cheese 1 Tablespoon dried Italian Seasoning 1/4-1/2 teaspoon crushed red pepper flakes (optional) Salt and Pepper to taste Directions Fill a 6-quart pot with approximately 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta noodles and cook until desired tenderness, about 10-12 minutes. Reserve 1 cup cooked pasta water. Drain. Season steak with ½ Tablespoon of Italian seasoning, salt, and pepper. In a medium skillet, sear steak on each side for approximately 2-3 minutes in 1 Tablespoon infused olive oil. Remove steak from skillet and cover with aluminum foil. Sauté onions until tender and lightly caramelized. Add in chopped kale and garlic and sauté approximately 2 minutes. Slowly add in white cooking wine and begin scraping any cooked-on bits that are stuck on the pan. Allow wine to reduce by about one-third, approximately 2-3 minutes. Add in reserved pasta water, chicken stock and heavy cream. Bring to a low boil then add in pasta and steak. Simmer on low heat for approximately 4-5 minutes. Gently fold in 1 cup mozzarella cheese and ½ cup of the parmesan cheese. Allow pasta to rest 5-10 minutes to allow sauce to thicken. Top with remaining Parmesan cheese. If you like this recipe, check out our other pasta favorites: Creamy Lemon Chicken Orzo Five Cheese and Italian Sausage Baked Penne Easy Orzo and Sausage Skillet How to Store Creamy Steak and Kale Pasta Store leftovers in an airtight container in the fridge for 1-2 days. Dairy-based sauces don’t typically freeze well because the sauce tend to separate and change texture, so I recommend not freezing this dish. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Creamy Steak and Kale Pasta recipe with anyone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

  • Zesty Ground Beef Pasta

    This recipe comes together in under 30 minutes and is full of zesty flavor! It offers a beautiful, rich, and creamy tomato-based sauce with a zest of spice. This pairs perfectly with my Simple Sautéed Green Beans . Serves 6-8 Ingredients 16 ounces egg noodles 1-pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup beef stock 1 ½ cup half and half ¼ cup Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt + ½ teaspoon for pasta water 2 Tablespoons parsley Directions In a large pot, bring 4 quarts of water and ½ teaspoon salt to a boil. Add dry egg noodles and cook for approximately 7-9 minutes or until tender. Drain. In a large skillet over medium-high heat, cook ground beef until cooked through and browned. Sauté onion for approximately 3 minutes or until tender and translucent. Add garlic and sauté for approximately 1 minute or until fragrant. Carefully add tomatoes and green chilies, beef stock, Worcestershire sauce, half & half, and spices. Stir well to combine. Simmer on low heat for approximately 15 minutes. Add cooked egg noodles to the sauce and gently combine. Top with parsley.

bottom of page