Who doesn’t love mushrooms AND steak? My mom used to make this amazing mushroom steak when I was little. I have not had it forever and it sounded delicious! I did add some fresh mushrooms because I LOVE mushrooms. The first night I made this I paired them with mashed potatoes, but my mom said she likes to make it with rice. So this time, I figured I would pull out that protein packed quinoa and give it a run! I thought it was delicious either way! It is crazy how easy it is. I am in LOVE with my crockpot!
2 large cans cream of mushroom soup
1 packet brown gravy
1 package fresh chopped mushrooms
tenderized round steak
Mix the cans of cream mushroom soup with the brown gravy mix and a good splash of milk in crockpot, fold in fresh mushrooms. Add the tenderized round steak with some salt and pepper. Cook on low for 6 hours or until ready to eat! Serve over quinoa, rice, or mashed potatoes!
I have fallen in love with making wreaths! Wreaths are a great addition to your home decor that really brightens up the entrance. Pinterest has so many great ideas for different wreaths. I was impressed with how easy this wreath was to make! There are so many choices when making a yarn wreath. I believe I used a 12″ foam piece. They have a ton of different sizes and shapes to use. I think maybe some type of material might be easier to work with, as I felt like it took a lot of wrapping to get the fullness that I wanted. Some tutorials that I browsed over instructed to do 2 or 3 layers of yarn, but I did not like how that looked. I kept scooting the yarn over and adding more until I could not see any white. My favorite part was creating the felt flowers! They are so pretty!
We have smoked pork chops on the Traeger a few times and they cook beautifully, but I decided to spice it up a bit and try something new. On Sunday, I made a delicious recipe that I adapted from Ree Drummond, otherwise known as the Pioneer Lady. My mom loves the Pioneer Lady! She is the one that got me watching her show and reading her blog. The first recipe I tried of hers was her Best Lasagna Ever recipe. If you want to make some killer lasagna, check that recipe out. It will change your life.
The recipe was for Pork Chops with Pineapple Fried Rice. Alex and I are trying to eat healthier, so I decided to use quinoa instead of rice. I added some mushrooms and grabbed a bag of mixed veggies because I like my fried rice packed with lots of colorful veggies. The fried quinoa was delicious and I look forward to making that again. I feel like the pork chops turned out good, but they did not brown up like hers did on her blog. The Pioneer Lady had a good cast iron skilled to get those pork chops nice and golden brown. (She also has a pretty sweet KitchenAid Mixer that I would love to get my hands on…as well as my mother! In fact, she has requested a brown one for Christmas!)
Pork Chops and Fried Quinoa with Grilled Pineapple
Cut pineapple into spears. Place whole spears on the grill, turning occasionally. Prepare 1 cup quinoa by following directions on packaging. Put pork chops in a pan with some olive oil, salt, and pepper. After 5 minutes, add 1/2 of the diced onion and 2 cloves minced garlic. Keep turning until pork chops are cooked all the way through. Once pork is about finished, add a splash of soy sauce, rice vinegar, honey, and Sriracha and cook for a few minutes. Move chops and sauce to a glass dish and put in a warm oven until ready to serve. In the pan, toss in the rest of the minced garlic, the other half of chopped onion, and some olive oil. Crack 3 eggs into the pan and scramble. Add frozen veggies, drained pimentos, and mushrooms. Cook until veggies are cooked all the way through. Add the drained quinoa once it is done cooking. Add more soy sauce to taste and throw on chopped green onions after plating the quinoa and pork chops with sauce drizzled on top. Slice the grilled pineapple and use as a tasty garnish!
I have been trying to master a good broccoli cheese soup and have enjoyed testing out the different varieties! I have used cauliflower and carrots in my last few attempts and I would have, but broccoli is all that was in the fridge. I love packing my soups full of yummy veggies, so next time I might add those to the pot as well! This was by far my best attempt. I always like what the soups taste like but this one was really good! I kept thinking they were not cheesy enough, so the last time I was at Hyvee, I grabbed a can of Campbell’s cheddar soup, and I really think that it made a difference. I was not even in the mood to cook tonight, as I came gone from work exhausted. I am sure glad I decided to cook because it totally hit the spot! I hope you enjoy!
Broccoli Cheese Soup
3 cups milk
1 can Campbell’s cheddar cheese soup
1 dash nutmeg
1/3 c flour
1 stick butter
1 diced red onion
4 heads broccoli chopped in florets
2 cups shredded Colby Monterey cheese
Start a pot of boiling water. In a separate pot, melt the stick of butter while you dice up the onion. While the butter and onions are sautéing, chop the rinsed broccoli into florets and toss them in the pot of boiling water. Put a lid on the broccoli and give it a good steam for about 15-20 minutes. Add the flour to the onions and stir well. Let it cook up for a minute or so. Add 3 cups of milk, nutmeg, salt, and pepper to the pot of onions and bring to a boil. After the soup starts to boil, transfer the steamed broccoli to the soup mixture and cover. Let simmer for 20-30 minutes on low while stirring occasionally. Add the Campbell’s cheddar cheese soup to the mixture as well as the shredded cheese. After cheese is melted, stir well and enjoy!