Step into my farmhouse kitchen today as we cook up some yummy spring meals! I'm beginning my week with a little meal ingredient prep and finishing strong with some more freezer meals before baby AND a busy baseball season!
I’ll also show you how to make our go-to all-purpose seasoning, great for grilling season, a new protein granola recipe as well as Philly cheesesteak sandwiches and a decadent cake pop treat to finish things off!
Can’t wait to cook with you!
Let me know in the comments which recipe you’ll have to try first!
Thank you so much for stopping by,
Lauren
RECIPES:
* Bill's Seasoning (Our favorite all-purpose seasoning): rustichoney.com/great-for-gri...
* Granola Recipe Inspiration: hellofrozenbananas.com/protei... (I added slightly more chopped nuts and about a 1/2 tsp vanilla extract and subbed the olive oil for coconut oil.)
*Homemade Mayo:
1 fresh egg
1 c. avocado oil
2 tsp lemon juice
1 tsp. vinegar
1 tsp. dijon mustard
1/2 tsp salt
Using a wide mouth mason jar, carefully crack one farm fresh egg into the bottom of the jar without breaking the yolk! Add the remaining ingredients to the jar. Use an immersion blender and carefully place it over the yolk. Blend for 10-15 seconds without moving off of the yolk. Then slowly pull the immersion blender upward until all of the ingredients are blended and the mayo is now thickened and creamy. Store in the mason jar in the refrigerator for use throughout the week!
*Philly Cheesesteak Sliders
12 pk Hawaiian Rolls
Homemade Mayo (see recipe above)
Beef Roast (See recipe below for slow cooking. I used an arm roast in this video but any cut will do - I even sometimes sub a deli roast beef if in a rush - makes it so simple!)
Provolone Cheese
Swiss Cheese
1 Medium onion
1 Green bell pepper
Avocado oil for cooking
Slider Sandwich Glaze Topping:
1 stick butter (1/2 cup)
1/4-1/3 cup brown sugar
1 tsp. Worcestershire
1 tsp. Dijon Mustard
Garlic Salt
Slow Cooked Beef Roast for my sliders:
3 tsp. Worcestershire
3 tsp. Soy Sauce
2 tsp. Liquid Smoke
6-8oz Root Beer
Bill's seasoning (recipe above) and cracked black pepper
Slow cook 6-8 hours (if from frozen like mine, aim for 10 hours)
Once cooked, shred and discard any bones. Place back into the liquid until ready to assemble sandwiches.
*Strawberry White Chocolate Cake Pop Bombs
Strawberry Cake Mix -prepared as instructed on box
Icing: 1/4 cup butter melted, 1 cup powdered sugar, 1 tsp. vanilla, and 1 tsp milk if needed to get right consistency.
1. Mix the warm cake (baked as directed) and the icing together until well combined in a stand mixer or with beaters
2. Form into small balls using a melon baller.
3. Chill in the freezer to set them while you clean up and prepare the coating.
4. Melt almond bark or white chocolate candy coating. Grab your cake bombs and carefully dip one at a time into the coating, rolling them to coat and using a fork to drip off any excess before placing them on a wax or parchment paper lined baking sheet to cool. Once coated, drizzle remaining chocolate over the top and finish them with sprinkles of choice. Chill to set and enjoy! We've stored ours in the fridge and plan to freeze some for later too. They're a rich but delicious treat!
HANDY LINKS:
Granola (my favorite protein granola at the store): amzn.to/3wgqxSO
Protein powder (I like this brand - I used vanilla today): amzn.to/3JFIz3V
Immersion Blender: amzn.to/3QrTceu
Funnel for canning jars: amzn.to/4a2lV0C
Cookie Scoop/Melon Baller (I've had these for years!): amzn.to/3WjhqLJ
MUSIC: Royalty free music provided courtesy of Epidemic Sound
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