Tag: menu planning

Philly Cheesesteak Ring – Yes another Ring!

Hi y’all I am back this week with a not so original recipe but DEFINITELY a fav! Listen we love rings in this household. The crescent roll dough is delicious and easy to work with and you can take just about any filling you can think of and add it for a delicious combination. Of course I’ve made Cheesesteak sliders here and Cheesesteak egg rolls here so naturally a ring was next. This recipe was super easy and you can add chips and fruit for easy sides and dinner is done! Let’s cook!

Ingredients:

  • Thin sliced steak
  • 1 yellow onion sliced into half moons
  • 1 pepper sliced into strips
  • 2-3 tbsp of butter
  • 1 tbsp of olive oil
  • Sliced mushrooms (optional)
  • 1-2 tsps of minced garlic
  • Seasonings: I used Tony’s seasoning, onion and garlic powder and steak seasoning
  • 2 cans of crescent rolls
  • 5-6 slices of provolone cheese
  • 4-5 slices of Gouda (this is optional, you can use all provolone or any cheese you like. Smoked Gouda would have bee delicious here as well)
  • Cooking spray

Directions:

Heat oven to 375 degrees. Add butter to skillet on medium high heat. Add peppers and then after a minute or so add onions. Sauté veggies and turn heat to medium. I add a little salt to this mixture to help it sweat and give a little flavor but that’s optional. After veggies are softened add mushrooms and minced garlic. Sauté til mushrooms are softened. Turn heat on high and add steak. I season steak while in the pan but you can season ahead of time as well and just add seasoned meat. Once cooked thru which should be 3-5 minutes, turn off burner and take pan off heat and set aside. In a round pizza pan or cookie sheet spread triangles of crescent dough around until it forms a shape resembling a sun (see pics). Add veggies and meat mixture and then add cheese on top. Bring points of the triangles to the center. Spray with cooking spray to help crust brown. Bake for 20 minutes or until crust is golden brown and completely baked thru. Slice and serve.

We will be making this again and believe me I am dreaming up more ring recipes to add to the blog! If you try this please tag me on Instagram @severalpeoplesmama

Love Ricki

Alice Spring Chicken – Copycat Recipe

Confession: I have never actually heard of Alice Spring Chicken before I actually made it. I have never actually ate at Outback Steakhouse either. I stumbled upon this recipe when I was searching Pinterest trying to find something different to do with boneless skinless chicken breast. It seemed like it would be delicious except the mustard part so I decided to adapt it for my family’s taste and make it keto/low carb friendly. We like mustard but only a touch on a sandwich or in our foods. Also the recipes I found called for honey but I decided to use pre made honey mustard (not the dressing) to cut the carbs. We definitely don’t like it to overpower a dish. Here is my version of Alice Spring Chicken.

Ingredients:

  • 3 boneless skinless chicken breasts, butterflied ( I would also take an extra step and pound it thin) You should end up with 6 thin breasts
  • 1/2 tbsp of honey mustard
  • 1/2 tsp of Dijon mustard
  • 2-3 tbsp of mustard
  • 1/2 packet of dry ranch dressing mix
  • 1 tbsp of minced onion
  • 5-6 slices of bacon
  • 1 1/2 cup of fresh sliced mushrooms (I used white)
  • 2 cups of Colby Jack Cheese
  • Seasonings: I used onion and garlic powder and Tony’s seasoning
  • 1/2 cup of fresh green onions chopped (optional)

Directions:

Preheat oven to 375. Mix the Dijon and honey mustard with the mayonnaise and add the dry ranch dressing mix and dry minced onion. Mix thoroughly and set aside. Spray enameled Dutch oven or oven safe pan (if you don’t have an oven safe pan that’s okay, just start with a pan and transfer to a bacon dish at the end) with oil spray and then add bacon on medium high heat. While bacon is cooking season chicken and spread mustard/mayo mixture on each side. Set aside. You can marinate the chicken ahead of time in this mixture for a few hours or o/n but again we didn’t want a strong mustard taste. After bacon is crispy remove from pan and add mushrooms. Once mushrooms are cooked removed from pan and set aside. Turn heat to high and add chicken searing on both sides. Turn heat off and top chicken with mushrooms, bacon (crumbled) and cheese. Cover with lid or foil and bake in oven for 35-40 minutes until chicken is cooked thru. I was just gifted a meat thermometer so that is an internal temp of 165 degrees Fahrenheit. Lol get a meat thermometer! It’s awesome!

Surprisingly the kids loved this meal. I enjoyed it to and was something different that we could all enjoy since I’m currently on the keto diet. The hint of mustard was just enough for us so if you’re not a big mustard fan you can try this and enjoy it.

If you do give this meal a try, make sure to tag me on Instagram @severalpeoplesmama

Love Ricki

Chicken Pesto Ring

Y’all know I love a good ring made with crescent rolls! Y’all seem to love them too and this one will be no different! I mean one of the things I’m most known for is the infamous Taco Ring lol. So I decided to take the Chicken Pesto Ranch recipe we enjoy so much and added to a ring and it was the bomb.com (do people still say that? well I just did). I came about this when I made pepperoni rolls and because my kids are greedy I decided to make a chicken version as well. Sometimes their greed pays off lol. Let’s make this ring!

Ingredients:

  • 2-3 chicken breasts or chicken tenderloins
  • Jarred pesto
  • 1/2 cup to Half and half or heavy whipping cream
  • 2 cans of crescent rolls
  • 1-2 cups of shredded mozzarella cheese
  • 1/2 cup to 1 cup of grated or shredded Parmesan cheese
  • Dry ranch dressing mix
  • Seasoning- I used Montreal Chicken, garlic powder, garlic salt
  • 1-2 tbsp of lemon juice
  • Bacon bits (optional)
  • 2 tbsp of butter

Directions:

Preheat oven on 375. Season chicken with seasoning, ranch dressing mix, and you can also add a tbsp of pesto. Cook chicken on stove or grill or in the oven until cooked thru. Set aside to cool. Don’t chop until cooled or you will dry it out. Now let’s make a sauce. Melt butter in saucepan on medium high heat, then add half and half or heavy whipping cream. Add garlic salt, 2 tbsp of pesto and bring to a simmer. Whisk in Parmesan cheese until melted. Turn off sauce and it will thicken when it cools. Chop chicken in bite size pieces. Lay out crescent rolls in star pattern in sheet pan. Add thin layer of sauce. Add layer of chicken then bacon bits of using and then cheese. Fold over crescent rolls points. Bake in oven for 15 to 20 minutes until crescent rolls are baked fully.

I paired this with Caprese salad and it was soo good. Easy to make too so it’s perfect for a Saturday meal or lunch. Make sure to tag me if you make this @severalpeoplesmama on IG!

Love Ricki

Shrimp Scampi

This is one of my quick go to meals because I know it is something my whole family loves. We love seafood especially shrimp and the pasta makes the dish filling. I also love this recipe because it doesn’t use a cream sauce which is sometimes to heavy for us particularly in the Spring and Summer seasons. Just a tip if you are making this mean use larger shrimp and use raw shrimp it helps tremendous with the flavor rather than the already cooked shrimp!

Ingredients:

  • 1-2 lbs of peeled and deveined large shrimp – can be frozen but make sure you thaw them out in cold water
  • 2 sticks of butter (yes there is lots of butter)
  • 1/3 cup of olive oil
  • 4-5 cloves of minced garlic (can use the jarred but fresh does taste better as this is a light dish and every flavor counts)
  • Seasonings – Italian seasoning, garlic salt, garlic powder, pepper, dried basil or fresh (fresh is better)
  • 1 -2 lemons or ¼ cup of lemon juice
  • Grated Parmesan cheese
  • 1 package of angel hair pasta

Directions:

Prepare pasta according to package. I add oil and salt to water so pasta doesn’t stick. Also reserve about a cup of the pasta water after cooking. Season shrimp with seasonings except fresh basil if using. Melt olive oil and butter on medium heat in saucepan. Add fresh garlic to the pan and then shrimp a few seconds after. Toss shrimp in butter and garlic and add juice from one lemon. Continue to sauté shrimp until cooked. Taste sauce to see if more seasoning is needed. Add pasta and toss with shrimp. If more liquid is needed add pasta water slowly until satisfied. Top with fresh basil and grated parmesan cheese.

Pair this with a salad and a good garlic bread to soak up the sauce and you have a really delicious meal!

I hope you try this and if so make sure to tag me on Instagram @severalpeoplesmama. I will be back with some new recipes I’ve been trying soon!

Love Ricki

Faux Margaritas and Mexican Pizza

It’s going UP ON A TUESDAY!!! Since we can celebrate as we normally do I decided to host a Cinco de Mayo VIRTUAL Fiesta and I’ve invited everyone I know to join and cook along with me on Tuesday at 7 pm CST on my Instagram live (@severalpeoplesmama) In order for everyone to be on the same page I have posted a menu and grocery list on my Instagram page and below. I’ve linked my White Queso recipe here and the rest is below. I am excited to see y’all tomorrow night!

Recipes:

Faux Margaritas- you can make these Margaritas according to your preference. If you like a sweeter margarita add more lime sherbet. If you like a tangier one, add less and more ice. This recipe is adapted from Scissors and Spatulas.

Ingredients:

  • 1 cup of ice
  • 1 quart of lime sherbet- use less for a tangier version
  • 1 can of frozen lime concentrate or frozen margarita mix. This can be found in the frozen juice section of your grocery store.
  • Juice from 1 lime
  • 1-2 cups of ice
  • 2-4 shots of tequila (optional)
  • 1 lime cut in slices for garnish

Directions:

Add ingredients to a blender and blend! This makes a pitcher of margaritas to enjoy. Leave out the tequila for the kids and just add a shot to yours as a topper. See family friendly lol!

Mexican Pizza:

  • 2- 2 1/2 pounds ground beef
  • 1 packet of ranch dressing mix
  • 2 packet taco seasoning
  • 1/4 cup of water
  • Garlic and onion powder

Side note: Since we are making nachos I included larger quantities of the ingredients above so you can cook enough meat for the pizza and nachos. You will use half for the Mexican pizza

  • 1 can (15 oz) refried beans
  • 1 can (10 oz) enchilada sauce
  • 1/4 cup diced tomatoes or pico de Gallo
  • 1 1/2 cup shredded Mexican blend cheese
  • 8 flour tortillas, taco size
  • 1 Tbls vegetable oil or cooking spray
  • Green onions, black olives, sour cream, salsa and guacamole for toppings

Directions:
Preheat oven to 400 degrees. In a large skillet brown ground beef, breaking up into small pieces. Once cooked, add taco seasoning, ranch seasoning, garlic and onion powder and water. Bring to a boil, reduce heat and simmer until most of the liquid is absorbed. Taste to see if you need salt. This ground beef mixture should be thick just like Taco Bell’s.

In a large skillet or griddle pour half of the oil or spray with oil spray generously into the pan. Heat over medium high heat. Add tortillas and cook for 4-5 minutes, flipping frequently, until crisp. Repeat with remaining tortillas and add more oil or spray if needed.

Spread about 1/4 cup of beans evenly over the bottom of each tortilla. Top with taco meat. Place another tortilla over the top of the meat. Spread about 2 Tbls of enchilada sauce evenly over the tortilla. Sprinkle the cheese in an even layer over the top. You can add green onions, tomatoes or pico and black olives now or you can add directly after the pizzas are out of the oven while cheese is still hot. Place each pizza on a baking sheet and bake for 8-10 minutes until the cheese is melted and everything is hot. Slice and serve. Feel free to add toppings of choice.

Hope to see y’all Tuesday night on IG love at 7 pm and if not you can still have a fiesta whenever at your home by trying these recipes.