I could not decide what to make for dinner one night and also had some russet potatoes that needed to be cooked. I decided on taco stuffed potatoes. This is not a quick dish as it does take some time to bake the potatoes but the end result was really good and hearty on a cold winter night. I topped this with cheese and salsa and would have also added sour cream but I was out of it!
This would be a great option if you are having a few people over on game day!
INGREDIENTS
1 lb. ground beef
1 package taco seasoning, I used low sodium
4 russet potatoes
Olive oil
Pinch of salt
Pinch of pepper
1 cup shredded cheddar cheese
Your favorite salsa
Sour cream
DIRECTIONS
Pre-heat oven to 425 degrees.
Start with the potatoes, scrub them and dry them then rub each of the with olive oil, salt
During the last 20 minutes of cook time cook your ground beef in a medium sauce pan over medium heat. Crumble as it cooks. Add the package of taco seasoning following the instructions on the package.
When the potatoes are done remove them from the oven and slice them each in half lengthwise, remove some of the insides of the potato without breaking through the skin. ( I used the removed portion of the potatoes to make a small portion of mashed potatoes for another time). Fill the inside of the potato with your taco meat, top with cheese, salsa and sour cream.
Enjoy!
Robby has had to be gluten free and mostly dairy free for over a year now for medical reasons. I knew as soon as I saw this recipe from the blog Momma Knows Gluten Free that Robby would absolutely LOVE IT.
Jim and I both had some of this cake and agree with Robby, this is an excellent cake if you are gluten-free or not. If you have any friends that are gluten free you will be a hero if you surprise them with this cake!
INGREDIENTS
3 cups gluten-free flour. I used Bob’s 1 for 1 with xanthan gum
1 1/2 teaspoons xanthan gum if your flour DOES NOT have it in there
1/4 teaspoon salt
1 cup sugar
4 teaspoons gluten-free baking powder
1 1/2 cups milk or lactose free milk, I used fair life
2 eggs
2 teaspoons pure vanilla extract
1/2. cup unsalted butter melted for dairy free. I used Earth’s Balance
TOPPING
1 cup unsalted butter, softened, I used Eartn’s Balance
1 cup packed brown sugar
2 Tablespoon gluten-free flour
1 Tablespoon cinnamon
DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. In a large bowl add the
GLAZE
5 Tablespoons milk or lactose free milk
2 cups powdered sugar
1 teaspoon vanilla
For the topping- in another large bowl cream the softened butter, brown sugar, flour, and cinnamon together with a mixer. Once combined, drop heaping t
FOR THE GLAZE- in a medium bowl whisk the powdered sugar, milk and vanilla extract together until well combined. Pour over the warm cake.
Enjoy!
I came across this recipe from a blog called My Gluten-Free Kitchen for peanut butter brownies. I knew Robby would enjoy them, but not only did Robby like them, but both Jim and I did also. For
INGREDIENTS
1 cup gluten-free flour
1/2 teaspoon xanthan gum only if your flour blend does not contain it
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup butter, softened or non-dairy alternative, I used Earth’s Balance
1/2 cup gluten-free creamy peanut butter
1 cup sugar
1/4 cup firmly packed brown sugar
2 eggs
1/2 teaspoon pure vanilla extract
1 cup semi-sweet chocolate chips, I used Good Life brand
DIRECTIONS
In a small bowl whisk together the gluten-free flour, xanthan gum if you are using it, baking powder and salt. Set aside. In the bowl of your electric mixer use the paddle blade to beat the softened butter and peanut butter together until light and fluffy. Gradually add the sugar and brown sugar creaming together well. Add the eggs one at a time mixing after each one. Add the vanilla while still mixing. Add the flour mixture a little bit at a time until it’s all combined. Stir in the chocolate chips and mix until the chips are equally distributed through the batter.
Pour the mixture into a greased 8-inch square baking pan. Bake at 350 degrees for 25-30 minutes. My oven cooks hot so mine
Let cool for a few minutes and enjoy a warm gooey brownie or let completely cool and enjoy a chewy brownie!
Enjoy!
I mentioned that we celebrated Christmas early as our niece came for a visit. When Christmas was just a couple days away Jim and I decided to hop in the car to visit Amanda, Steve and the twins for Christmas in New York. So after about 7 long hours in the car, getting checked into the hotel it was finally time for us to grab some dinner! After speaking with the hotel staff we decided to go to Sorge’s Restaurant at 68 West Market Street in Corning, New York.
Sorge’s was opened in 1951 by Ronnie Sorge and his brother Remo who both came to the United States from Italy in 1936. Sorge’s is open for breakfast, lunch, and dinner. We stopped by for an early dinner and let me just say we were on the verge of “hangry” (hungry and grumpy= hangry). I don’t have as many pictures as I usually have as the long drive had taken its toll on me!
Thankfully we were seated and had our menus very quick, along with drinks and dinner rolls to start. Since one of the things they are known for is the homemade pasta, that’s what I chose with an Alfredo sauce. After just one bite I had to stop for a moment as the pasta brought me right back to making homemade noodles with my grandmother. Although my grandmother made her pasta for chicken noodle soup and this had Alfredo sauce, the cooked noodle was as identical to my grandmother’s pasta that I have ever eaten. I had Jim take a bite and he too agreed it was
Jim had the Chicken Parmesan Sandwich served with a side of their homemade sauce and chips. As you can see it took me a minute to get Jim’s picture as you are only seeing half the sandwich! Jim was also on the verge of “hangry”! I think I was lucky to get any pictures to be honest! We did not have any dessert as we wanted to get over to see Amanda’s family and new home they just purchased.
When we got back to New Hampshire I had a little more time to research the restaurant and menu a little further. Although they are open for breakfast, lunch
Don’t forget to check the daily specials, those are amazing! Some of the specials have included grilled veggie wraps, meatball pizza and lemon herb crusted salmon to just name a couple things.
If you find yourself in the Corning, New York area stop in at Sorge’s for some homemade pasta or other amazing and just as delicious, menu choices. You can find them online and on Facebook. www.sorges.com
Enjoy!
I have really been loving my air fryer and use it for so many things, other than french fries. I rarely use it for pre-made frozen products as I try not to have that stuff in the house but I came across a package of P.F. Chang’s frozen pork and vegetable dumplings in my freezer. I decided to give them a try in the air fryer. I was pleasantly surprised as it crisped the dumplings right up BUT Jim was not as excited as I was about them as he does not like crispy dumplings the way I do. So he just thought they were ok. So for those of you that like that crisp bite you will enjoy these otherwise you might be like Jim and think they are just ok. I’ll leave it up to you if you want to try them in the air fryer.
INGREDIENTS
1 box P.F. Chang’s Pork And vegetable dumplings
DIRECTIONS
Place the frozen dumplings in your air fryer and fry at 375 degrees for 7 minutes, turn them over and air fry for an additional 6-7 minutes. Remove from the fryer, warm the sauce as directed and serve warm.
Please note air fryers do not cook the same so the times may vary.
Enjoy!
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