This one was a hit. We both thought the flavor was maybe a bit bland, but I already have some ideas for ways to update it next time. (I’ll update this post then!) Here’s the recipe!
- 3 1/2 c. flour
- 1 tsp. salt
- 1 egg
- 1 c. water
- Sausage (I used Kielbasa)
- 1/2 pint cream
- 1 tsp. chicken bouillon
- Mix flour, salt, egg and water, until dough ball forms. Tear up dough into pieces and place it into a kettle of boiling water. Boil until done, about 5-10 minutes. Rinse under cold water.
- Prepare sausage in skillet.
- Combine cream, chicken bouillon and pepper in a small bowl. Add knepfla to meat and pour cream mixture over the top.
- Add knepfla to meat and pour cream mixture over the top.
- Heat until heated through.
Back in December (I believe it was) I surprised my hubby with tickets to see his favorite musician, Kenny Chesney. Time flew by and before we knew it, we were on our way to Sioux Falls for the day/night to enjoy the concert. We of course took some extra time out and visited a few spots in the city for some exploration.
I’ve seen MANY pictures etc. of the falls, but have never actually been there. Well, I finally made it! It also, did not disappoint. So beautiful!
Next we discovered the Japanese Gardens. This was probably one of my favorite spots in the city. SO very beautiful and peaceful. It almost seemed like a hidden gem of the city.
We also got a suggestion from an awesome colleague of mine to visit a local brewery called Remedy Brewing. I have to admit, this is probably on my top all-time favorite breweries I’ve visited. The beer was SPECTACULAR and the environment was very unique and relaxing. Of course we had to try the candied bacon. 🙂
We topped off the night witnessing a truly epic concert. So happy we were able to make this happen and enjoy another AMAZING weekend together! ❤
YUMMY! This recipe was a win for me. Not only because of the taste, but because of the simplicity and amount of time it takes to make, all thanks to the Instant Pot. Another Pinterest win for me!
Instant Pot Chicken Parmesan Casserole
- 2 chicken breasts cut into chunks
- 1/2 onion diced
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1 tsp basil
- 1 jar spaghetti sauce 24 oz.
- 2 c chicken broth or water
- 2 c noodles uncooked, small shapes of your choice
- 1 tsp garlic minced
- 2 tbsp butter
- 1/3 c bread crumbs
- 1 c parmesan cheese
Put Instant Pot on saute, normal function.
Add olive oil, onions, garlic and chicken cut up into bite size pieces.
Cook for 2-3 minutes – just until the pink on outside of chicken is gone
Add salt, basil, spaghetti sauce, broth or water, and stir.
Add 2 measuring cups full of uncooked noodles on the top, I used rotini.
Push noodles down so they are under the sauce, do NOT stir everything together.
Set Instant Pot or pressure cooker to pressure, high, for 10 minutes.
Do a quick release.
Turn pot off. Stir in 2/3 c. grated parmesan.
In a separate bowl melt your butter and then stir in 1/3 c. bread crumbs and 1/3 c. grated parmesan.
Serve chicken parmesan casserole in a bowl with sprinkled bread crumb mixture on top and enjoy!
Original recipe found at: www.temeculablogs.com.
Derek and I just recently returned from a vacation to Kansas City. We had an absolute blast the entire time!
I don’t think most people would think of Kansas City as a vacation, but they couldn’t be more wrong. Only a 10 hour drive away, it was just the right distance to get away for a bit.
Often known as the “City of Fountains” that aspect surely didn’t disappoint. Every few feet of walking it seems to provide a new different, unique fountain to look at. I’m sure we didn’t even begin to see the coolest of them.
One of my favorites was the Power & Light district in downtown. We often found ourselves walking around talking about how we don’t know why more cities don’t create something like this. If you ever get the chance, definitely go check it out!
Another great stop we made was the Kansas City Zoo. In my personal opinion, it was just the perfect size. Not too big, not too small. Besides, they have PENGUINS!!!!! Not to mention how neat it is of how CLOSE you really get to get to them! ❤
The famous Christopher S. Bond Bridge in Kansas City was also one of my favorite “landmarks”. So beautiful!
One of the places I think is probably most often over-looked is the Kauffman Memorial Garden. OMG! So amazing and beautiful!
I also have to include a special THANK YOU to our amazing friend Tricia, who rode along and really helped make this trip truly memorable! ❤ Who doesn’t love traveling with one of their best friends?
Overall, if you get the chance, take a road-trip to Kansas City and enjoy the place! I hope we get a chance to make it out again sometime soon, and hopefully that time the Royals or Chiefs will have a home game we can check out!
YUMMY! This thing would work PERFECT for a gathering. It’s also pretty cost effective to make. I’m pretty sure I’ll be making this one for some upcoming gatherings for friends/family. Be warned, it does take a bit of time to assemble etc, but overall super easy. Enjoy!
Chicken Quesadilla Ring
2 cups cooked and shredded chicken (I used my Instant Pot to make the chicken)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño, chopped
- 20 taco-size tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
- In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
- Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
- Roll the tortillas into cones, starting from the cut edge and making sure not to push the ingredients out of the tortilla.
- Place a wide mouth jar or glass in the center of the baking sheet.
- Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
- Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
- Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
Original recipe found at: www.tasty.com
YUMMY! I knew I had to give this one a try as soon as I seen it. Also, what better way to kick off grilling season? I highly recommend giving this one a try, it’s super easy and full of flavor!
Maple Mustard Grilled Chicken
- Whisk together maple syrup, mustard, lemon juice, paprika and salt. Reserve 1/4 cup of marinade to brush on chicken when cooking. Pour remaining marinade over chicken and refrigerate a few hours to overnight.
- Remove chicken from marinade and grill 12 to 15 minutes, until juices run clear. Brush chicken on both sides with reserved marinade before removing from grill.
This one was a definite HIT in our home. If you don’t know me personally, I’m a HUGE fan of garlic, so it was no wonder why this one was a huge hit for me. The original recipe didn’t call for chicken, but I put it in, and I’d highly recommend it! I’ll be putting this one on the list to make again. Below you’ll find the recipe. Enjoy!
- 6 cloves garlic, divided
- 1/4 c. extra-virgin olive oil, divided
- 1 1/2 c. panko bread crumbs
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- 1 lb. dry spaghetti
- 1 tbsp. butter
- Juice and zest of 1/2 lemon (I used just a squirt of lemon juice, it seemed to work fine)
- 1/3 c. freshly grated Parmesan (optional)
- 1/3 c. freshly chopped parsley
- Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs into a bowl and wipe out skillet.
- Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
- Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic. Cook until garlic is fragrant, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
- Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.
- I’d recommend adding some cooked chicken breast or tenderloins (which is what I did).
Original recipe found at www.delish.com.