Tag: family meals

Summer Garden Baked Rigatoni

Summer Garden Baked Rigatoni

This Summer Garden Baked Rigatoni is a pasta dish you’ll remember. This made from scratch meal is a great way to use up the over abundance in the garden. Happy Summer! I hope you all are doing well and enjoying the warmth of summer! It’s 

Crispy Taco Seasoned Potatoes

Crispy Taco Seasoned Potatoes

Are you looking for a new way to use up your leftover Taco Ingredients? If so, I’ve got a dish for you… These Crispy Taco Seasoned Potatoes are perfect to pile on all those leftover ingredients. Plus these potatoes will make an easy weeknight meal! 

Crispy Smashed Red Potatoes

Crispy Smashed Red Potatoes

These Crispy Smashed Red Potatoes are a perfect side dish for any meal.

Move over Mr. baked potato. There is a new potato in town. These potatoes are easy to make, crispy, and oh so good! Once you taste these crispy smashed red potatoes you’ll definitely want to make this recipe again and again.

I forgot how much I love red potatoes. I think you’ll be surprised just how easy this dish is and how addicting it will become. They are crispy but not fried. These red potatoes are first boiled in water (with the skins on) to soften them. Then simply smashed it on a sheet pan, and drizzled it with olive oil. There are many key things to make these potatoes delicious. I’ll show you exactly how to make these crispy smashed red potatoes.

We recently made these potatoes as a side dish to some grilled chicken and veggies and let me tell you. Mmm. We used rosemary and garlic in this recipe but I feel like you could get creative with these smashed red potatoes. Maybe even add some bacon and cheese. The opportunities are endless.

If you need a side to go with these potatoes check out our kale recipe.

I’ll show you exactly how we made ours. If you’ve tried them, comment below and let me know what you think!

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Ingredients you’ll need:

  • 1- 3lb bag of Red Potatoes
  • 10 cloves of garlic
  • 4 sprigs of rosemary
  • olive oil
  • Salt & Pepper to season

First, you’ll need to wash and boil the red potatoes (leave the skins on) until soft – approx 50 mins.

To speed up this process you could try microwaving your potatoes instead until soft.

When your potatoes are done boiling let them cool off in the strainer. Then make sure to preheat your oven to 500 degrees.

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While you wait for your potatoes to cool add the garlic cloves and rosemary to a sheet pan. Next drizzle on some olive oil.

Then add your cooked potatoes and roll them around so they are coated in olive oil. Then season them with some salt and pepper.

Next, grab a coffee mug and use it to smash each potato.

They might break apart and not look the prettiest but just wait, once they are cooked they are so good!

Smashing red potatoes
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Next, you’ll want to drizzle on more olive oil over the top. The more oil the better. Also, season with salt & pepper. Now put them in the oven at 500 degrees to get them nice and crispy.

These potatoes will be cooking for approx. 30 mins. Make sure to flip them after 15 mins. If the potatoes are sticking a little just let them cook longer. After you flip them, slide them back in the oven.

Crispy smashed red potatoes
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At this point, your potatoes are almost done. Check and see if they are crispy.

Watch your garlic it will tell you a lot. If it’s starting to turn black you know you’ve cooked it too long. They should cook for approx 30-35 mins.

Crispy Smashed Red Potatoes

Now go and enjoy these crispy little red potatoes! They are so good!

If you liked this recipe please share it with a friend. For more recipes please subscribe. You’ll be notified by email when something new is posted on City Foodie Farm.

❤️ April

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Hungry for more recipes? Here’s one that will go perfectly with these potatoes…

Recent posts on City Foodie Farm

If you like eating healthy and for a purpose check out Medical Medium.

Thanks for stopping by!

Sheet Pan Ranch Chicken & Veggies

Sheet Pan Ranch Chicken & Veggies

This Sheet Pan Ranch Chicken & Veggie recipe is so good! Are you looking for something healthy and easy to make during the week? I wanted to share this meal with all of you mainly because it’s so simple and tasty. There is something about 

Tortilla Soup

Tortilla Soup

This Tortilla Soup is warm, comforting and delicious!! If you’re looking for a soup that tastes homemade, this tortilla soup is the answer! It might be a little different from a tortilla soup that you may of had, but I promise this meatless version will 

Vegetarian Spaghetti Squash Puttanesca

Vegetarian Spaghetti Squash Puttanesca

This Vegetarian Spaghetti Squash Puttanesca is so delicious!

Are you a fan of olives? How about capers? Well, this dish has both. And what about tomatoes? I am a fan of them all! Now add in some olive oil and garlic and you have a dish that will make your mouth water, seriously!

Let me tell you, the spaghetti squash will fool you.

It’s a great low carb meal because there are no spaghetti noodles here, only vegetables. Spaghetti squash is not like other winter squash. It’s considered to be a non starchy vegetable, like a zucchini or a summer squash. Spaghetti squash is so fun to eat, because it actually resembles spaghetti noodles. If you don’t care for it, you can always substitute the squash for spaghetti noodles. Either way, they will both be delicious.

Have you ever had a traditional Puttanesca sauce? Normally it has anchovies, which I’ve never tried and frankly I don’t plan on it. I think long ago as a child, I made up my mind that anchovies were icky. You know, when someone joked that they were ordering a pizza with anchovies, and we all pretended to puke. I guess it really stuck with me.

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This recipe is all vegetarian, just how I like it!

This meal is made with Simple ingredients and healthy too! Lots of garlic, tomatoes, olives, capers and olive oil. This could definitely be a garden to table meal. Just think of the summer months when tomatoes are filling your bowl. With the recent snow, I can’t wait for that!

With this recipe, instead of spaghetti noodles I’m using spaghetti squash. It’s a healthier option, and mainly because I had one just dying to be cooked! I felt like everyday I passed it in the kitchen It was screaming for me to cook it haha. I knew I had to create something. But with limited ingredients I just wasn’t sure what…

Honestly, I thought of a dish I recently had in Palm Springs that blew me away. I’m still thinking about how I’m going to recreate it. To be continued…..But there are parts of that dish I loved. It was the combination of olives and capers, among other things I loved. When I saw some tomatoes on my counter, it was like a light bulb went off in my head. I knew this was the perfect dish to incorporate my squash. And that is how this…Spaghetti Squash Puttanesca was created!

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When I made this dish, I was sadly out of parmesan cheese. If you have parmesan, use it! I went shopping later in the day and made sure to pick up a huge chunk of parmesan, and my leftovers tasted so good!!

I think your going to love this dish!

This dish is not only healthy but it’s easy to make. It’s one of those dishes you’ll want to make again and again. Now that you know the back story, let’s get cooking!!!

First please subscribe to be notified by email when something new is posted on City Foodie Farm.

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Vegetarian Spaghetti Squash Puttanesca

Serving size 4

Prep time & Cook time= 50 mins

You’ll be making your Puttanesca sauce as your spaghetti squash is roasting.

Ingredients:

Spaghetti Squash

  • 1 Spaghetti squash
  • Olive oil
  • Salt & pepper

Puttanesca sauce

  • 2 tablespoons or 1/8 cup of Capers
  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)
  • 4 Cloves of garlic- sliced thinly
  • 1 Small onion- or 1/2 cup diced onion
  • 1/3 cup Olive oil
  • 2 cups of Small tomatoes (variety of colors)- sliced in half
  • 1/8 teaspoon of Red pepper flakes
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Vegetarian Spaghetti Squash Puttanesca

Recipe by City Foodie Farm
Servings

4

servings
Cooking time

50

minutes

You’ll be cooking your puttanesca sauce as your spaghetti squash is roasting. If you don’t want to use spaghetti squash you can always use spaghetti noodles.

Ingredients

  • Roasted Spaghetti Squash
  • 1 Spaghetti squash

  • Olive oil

  • Salt & pepper

  • Vegetarian Puttanesca sauce
  • 2 Tablespoons or 1/8 cup of capers

  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)- sliced in half

  • 4 Cloves of garlic- thinly sliced

  • 1 Small onion- or 1/2 cup diced onion

  • 1/3 Cup olive oil

  • 2 Cups of small tomatoes (variety of colors)- sliced in half

  • 1/8 Teaspoon of red pepper flakes

  • Salt & Pepper

Directions

  • Roasting your Spaghetti Squash
  • First you’ll want to get your spaghetti squash ready for roasting. Preheat your oven to 400 degrees. Wash and dry your squash. Next cut off both ends of your squash, then cut it in half.
  • Next scoop out the seeds and place in a bowl. Remember the seeds can be used for roasting, or you can save them to plant your own spaghetti squash plant.
  • Now drizzle olive oil in the center and rub the olive oil over your spaghetti squash and make sure the flesh of the squash is covered in oil. Then season with salt and pepper.
  • Next grab a sheet tray, flip your squash over and lay them on the sheet tray and place them in the oven. Cook at 400 degrees for 40 mins.
  • Making your Vegetarian Puttanesca Sauce
  • As your squash cooks, you’ll want to start making your Puttanesca Sauce. First gather all your ingredients.
  • You’ll need to slice your olives, and tomatoes in half. Then set them aside.
  • Next dice your onion. You’ll need 1 small onion or roughly 1/2 a cup. Then set aside.
  • Next you’ll want to slice 4 garlic cloves thinly, and set aside.
  • Now measure your capers and red pepper flakes and set aside.
  • Now your ready to start cooking. Grab a saute pan, add 1/3 of a cup of olive oil. You’ll want to keep your heat on low.
  • Then add your sliced garlic to the olive oil. Make sure to spread them evenly, continue to keep your heat on low. This will help flavor your oil.
  • Next add in your red pepper flakes.
  • Then add in your diced onions and lightly season with salt. Then increase to medium- high heat and saute for 5 mins.
  • Now it’s time to add your sliced tomatoes and saute for 5 mins until they start to soften.
  • Then add in your capers and green olives and warm them through. Taste for seasoning. Don’t add too much salt because the capers and olives are salty already.
  • By now your spaghetti squash should be ready.
  • Let it cool, then use a fork to flake off the strands. They will resemble noodles. Grab a plate and add a pile of your spaghetti squash, then add some puttanesca sauce on top. Next sprinkle on some Parmesan cheese (optional).
    Enjoy!!

Recipe Video

Notes

  • You can use regular spaghetti noodles with this recipe. You can also add some parmesan cheese on top (optional)

Well, I hope you enjoy this recipe. We all need some low carb options once in awhile. This one sure is delicious! If you liked this recipe, please share it with a friend! Thank you!

Enjoy,

❤️April

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More Spaghetti Squash Recipes…

Recent posts on City Foodie Farm

If you enjoy eating healthy or for a purpose check out Medical Medium.

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Before you leave, subscribe for more recipes….

Thanks for stopping by!!

Copyright 2020 -City Foodie Farm -All Rights Reserved

Whole Roasted Coconut Curried Cauliflower

Whole Roasted Coconut Curried Cauliflower

This Whole Roasted Coconut Curried Cauliflower is so good! Have you ever roasted a whole head of cauliflower? Let me tell ya, it’s so much fun! No worries about cutting it up, with this recipe you’ll be roasting the whole thing. Do you love Indian 

Mama’s Simple Pot Roast

Mama’s Simple Pot Roast

This version of Mama’s Simple Pot Roast is warm, comforting and so delicious!! Mama’s Simple Pot Roast is one of those simple meals. The ones you crave for a Sunday meal. If you’re looking for something simple to make, Mama’s simple pot roast is it. 

Mexican Tater Tot Bake

Mexican Tater Tot Bake

This Mexican Tater Tot Bake is so good!

This Mexican tater tot bake reminds me of nachos but with tater tots. Who can resist some yummy tater tots once in a while. Add some refried beans and cheese and you’ve got something really special. I mean, I love cooking with non processed foods but sometimes you need something quick and easy.

With this recipe, you are still making the refried beans, but don’t worry they are quick and easy to make. And they are so much better than the ones you can get out of a can. They are smooth and full of flavor!

I’m guessing we all have some canned beans in the cupboard these days to use up, and for this meal, you only need 1 can of black beans. This is a perfect recipe if you are trying to limit meat or if you’re a vegetarian. These beans are so good, believe me, you won’t miss the meat!

I don’t know about you, but I love Mexican food. This recipe for a Mexican Tater Tot Bake really hits the spot!! Do you love nachos? I do! This meal is kind of like nachos but way better! The tater tots are warm and comforting, unlike chips. If you are from the midwest, I’m sure you know how the classic tater tot hotdish makes you feel. I think you’re going to love this recipe.

Before we get started please subscribe…..

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Now gather your ingredients……

  • 1 can of black beans
  • 1 pack of golden crispy crowns tater tots
  • Your choice of cheddar cheese -2 packs
  • 1/2 Onion diced
  • 2 jalapeño (remove seeds)-diced
  • 1 clove of garlic -minced
  • 1/4 teaspoon whole cumin seeds
  • 1 bunch of cilantro
  • 1 cup vegetable stock
  • coconut oil
  • salt & pepper
  • Cotjia cheese (optional)
  • Mexican Crema (optional) or sour cream
  • Shredded lettuce
  • 1 tomato
  • guacamole
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First we’ll start by making our homemade Refried black beans.

See the recipe card below for details…..

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Now it’s time to put your Mexican Tater Tot bake together.

See the recipe card below for details…..

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Don’t forget to pin this recipe on Pinterest or share it on facebook!!

Mexican Tater Tot Bake

Recipe by City Foodie Farm
Servings

6

servings
Prep time

40

minutes
Cooking time

40

minutes

Prep and cook time may vary.

Ingredients

  • Refried Black beans
  • 1 can of black beans

  • 1 clove of garlic -minced

  • 1/2 onion- diced

  • 1 jalapeno -diced (remove seeds)

  • 1/4 teaspoon whole cumin seeds

  • 1 cup vegetable stock

  • 1 tablespoon coconut oil

  • 1/4 cup chopped cilantro

  • Salt & Pepper

  • Remaining ingredients for the tater tot bake
  • Shredded lettuce

  • 1/2 tomato diced

  • 1/2 jalapeno sliced

  • 1/2 cup guacamole

  • Mexican crema or sour cream

  • Your choice of cheese (1-2 packages)

  • 1 pack of crispy crowns (flat & round) tater tots.

  • Cilantro- chopped (used to garnish)

  • Cotija cheese (optional for the top)

Directions

  • On medium heat start by adding 1 tablespoon of coconut oil to your saute pan. Then add 1/4 teaspoon whole cumin seeds. Cook them until they start to pop.
  • Then add 1/2 onion diced, 1 jalapeño diced with seeds removed then 1 clove of garlic minced. Season with a dash of salt and pepper.
  • Drain and rinse 1 can of black beans and add them to your saute pan. Then add 1 cup of vegetable stock. Next top it with 1/4 cup of chopped cilantro. Stir and season with salt and pepper. Then let it simmer for 5 mins. Taste the broth, and season if needed.
  • Next place the contents in your blender and puree until smooth. Then add them back to your saute pan. At this point they are smooth and creamy. Let them cook on low for a couple mins to thicken the mixture. If you feel like they need a kick add a dash of chili powder and a dash of cumin powder, and season with salt if needed.
  • Putting your tater tot bake together
  • Now that your beans are almost ready it’s time to put everything else together. First start by greasing your baking pan with coconut oil. Then put down a layer of tater tots. Like this….
  • Next add a layer of cheese.
  • Next add a layer of your Refried black beans.
  • Then add a layer of cheese and top it with a layer of tater tots.
  • Next top it with another layer of Refried beans and lastly add another layer of cheese.
  • Bake at 350 for about 30 mins.
  • When it’s done cooking it’s time to start adding the toppings. You’ll want to dice your tomatoes, and slice your jalapeños. And get all your toppings ready. First add shredded lettuce. Then dollops of guacamole and diced tomatoes and slices of jalapeños to the top.
  • Then add your mexican crema or sour cream. If you want to make it look pretty you can add some to a zip lock bag and cut the corner off and pipe some on the top like this….
  • Lastly sprinkle on some cotija cheese (optional) and cilantro and that’s it!
  • Enjoy!!

Notes

  • Feel free to layer with taco meat if you would rather have meat than beans. Or better yet add both!
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I hope you enjoy this meal. If you liked this recipe, please share it with a friend!

Thank you,

❤️April

Recent Recipes on City Foodie Farm

Another one of my favorites….

If you like eating healthy or for a purpose check out medical medium. I love his books!!

https://www.medicalmedium.com/

Thanks for stopping by!!

Copyright 2019-2020 -City Foodie Farm -All Rights Reserved

Kale with Lemon & Hemp Seeds

Kale with Lemon & Hemp Seeds

Sauteed Kale with Lemon & Hemp Seeds is so easy to make and it’s so delicious!! Sauteed Kale is so good, and when you add in some lemon and hemp seeds it brings it to another level. If you love Kale, you need to try 

Peanut Chicken Stir-Fry Salad

Peanut Chicken Stir-Fry Salad

Peanut Chicken Stir-Fry Salad is so flavorful and so delicious!! This Peanut Chicken Stir-Fry Salad is so good!! It isn’t exactly what you think of when you read the title of this recipe. It’s stir-fry with a twist. Usually in stir-fry the veggies are always 

Roasted Spaghetti Squash Stir-Fry

Roasted Spaghetti Squash Stir-Fry

Roasted spaghetti squash stir-fry is so good, and healthy too!! With this recipe you won’t miss the rice, I promise!

I’ll be teaching you how to make this delicious stir-fry. In this recipe the roasted spaghetti squash will replace your rice. This meal consists of a rainbow of vegetables, like carrots, purple cabbage, onions, and red peppers. The added chickpeas give it a slight nuttiness and the protein to complete this meal.

The stir fry sauce is what ties this dish together. You’ll find hints of garlic, ginger and some sweetness, and a slight background of heat. However, the heat isn’t that noticeable. Last but not least it’s topped with one of my favorite herbs, cilantro. It truly gives it that real fresh flavor.

Meals like this made with wholesome ingredients are the best! Healthy and the flavors just work together! They make it easy to push the processed stuff aside. Not sure if I’ve told you guys, but I love meatless meals. Although, I do still have my moments when I’m craving some ribs or a juicy hamburger. Without a doubt, you’ll still find a variety here on City foodie farm.

If your a fan of spaghetti squash, you definitely need to try this dish.

If you’ve never cooked with it or haven’t even tasted it, don’t worry because I’ll show you a very simple way cook it. Spaghetti squash is so fun to eat, because it actually resembles spaghetti noodles. Crazy isn’t it. It’s delicious by itself.

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Spaghetti squash is not like other winter squash. It’s considered to be a non starchy vegetable, like a zucchini or a summer squash. It’s oval in shape, and yellow in color. You can definitely always find it in the grocery store year round, or at your local farmers market. You can also try growing it yourself. Last season we tried growing spaghetti squash from a seed we saved, but unfortunately it didn’t make it. The gourds took over!! Well, there is always next season, right!!

There are so many dishes you can make with this vegetable. Also so many ways to cook it too. I’ve learned you can even cook it in the microwave. I have yet to try that method. With this recipe, I will teach you how to roast it in the oven. At this time, preheat your oven to 400 degrees and let’s get cooking!!

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How to cook Spaghetti Squash….

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Spaghetti Squash Stir-Fry

Recipe by City Foodie FarmCourse: Recipes, Vegetarian recipes
Servings

4-6

servings
Prep time

1

hour 
Cooking time

40

minutes

You’ll be prepping and cooking your stir fry while your spaghetti squash is roasting, so the prep & cook time may vary.

Ingredients

  • 1 spaghetti squash- roasted- See the how to video below

  • 3 carrots- washed and peeled then julienned

  • 1 cup of purple cabbage- sliced thinly

  • 1 yellow onion-sliced thinly

  • 1 red pepper diced in larger chunks

  • 1 can of chickpeas- rinsed

  • Olive oil
    Salt & Pepper

  • Stir fry sauce
  • 1/3 of a cup soy sauce

  • 1 tablespoon rice wine vinegar

  • 2 tablespoons honey

  • 1 tablespoon ginger -minced

  • 2 cloves of garlic -minced

  • 1 Jalapeño- diced (remove seeds)

  • 1 teaspoon sesame seed oil

  • 1 tablespoon of chopped cilantro

Directions

  • Preheat your oven to 400 degrees. First you’ll want to get your squash ready for the oven. Wash and dry your spaghetti squash. Then cut off both ends, and slice the squash in half -the long way. Now drizzle olive oil in the center and rub the flesh of the spaghetti squash with the olive oil. Then season with salt and pepper and place on a sheet tray face down. Cook for approx. 40 mins. Take the tray out of the oven and carefully (it’s hot) flip the spaghetti squash over and let it cool before loosening and stripping the squash with a fork. It should be stringy and resemble spaghetti noodles. See the video on recipe.
  • While your squash is cooking you’ll want to start your stir fry sauce, and prep your veggies. Then cook your stir fry.
  • Grab a bowl and add 1/3 cup of soy sauce, 1 tablespoon of rice wine vinegar, and 2 tablespoons of honey. Now mince 1 tablespoon of ginger and 2 cloves of garlic and dice 1 jalapeño (no seeds and add them to your bowl. Then add 1 teaspoon of sesame seed oil and 1 tablespoon of chopped cilantro, stir and set aside.
  • Open, drain and rinse your can of chickpeas. Add them to a bowl and set aside.
  • Now it’s time to get your stir fry veggies ready. You’ll need 3 carrots washed, peeled & Julianned. Then 1 cup of purple cabbage thinly sliced in smaller pieces. And 1 yellow onion sliced. Then 1 red pepper diced in larger chunks. Add everything to a prep plate and set aside.
  • If your spaghetti squash gets done cooking, take it out and let it cool until your stir fry is ready. Now your ready to start cooking your stir fry. Add some olive oil to your pan. First add your onions, then one by one add the rest of the veggies on your prep plate. Cook for 5 mins then add your chickpeas, and stir fry sauce and cook for another 5-10 mins. You don’t want to over cook your veggies. When your squash has cool, use a fork to loosen it from the sides with a downward motion. It should be stringy and resemble noodles.
  • Now your ready to dish up your meal. Start by adding the roasted spaghetti squash to a plate then add your stir fry on top and garnish with chopped cilantro.
  • Enjoy!

Recipe Video

Notes

  • This would be a great recipe to meal prep and have it for the week! It’s a great meatless, low carb meal! You could speed up your prep time by buying pre cut carrots and cabbage. And if your cooking for a larger family, you could always add a little more veggies.

Have you tried the roasted spaghetti squash right out of the oven? It’s delicious even without the stir fry on top.

I hope you enjoy this meal! Roasted spaghetti squash is so healthy and a great alternative not just for spaghetti noodles but other things. This recipe shows you it can also be a alternative to rice. And it’s something you could make ahead and have it ready for a healthy lunch or dinner. If you like this recipe, please share it with a friend.

Enjoy,

❤️April

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If your a stir fry fan, check out this dish on City Foodie Farm.

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Recent posts on City Foodie Farm

If your a fan of healthy eating and eating with purpose check out Medical Medium!!

https://www.medicalmedium.com/

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Copyright 2020 -City Foodie Farm -All Rights Reserved

Maple Glazed Brussels Sprouts & Bacon

Maple Glazed Brussels Sprouts & Bacon

Move over pancakes because maple syrup has a new dish. This Maple Glazed Brussels Sprouts & Bacon are so good! If you are a Brussels Sprouts fan like me, then you gotta try this one. We usually just toss our Brussels sprouts in olive oil, 

Easy BBQ chicken sandwich topped with coleslaw

Easy BBQ chicken sandwich topped with coleslaw

This Easy BBQ Chicken Sandwich topped with coleslaw is not only easy but it’s so good! Do you need an easy meal tonight? I love picking up a rotisserie chicken for those days I need something quick! And the reason I love rotisserie chicken is 

Hot Ham & Cheese and Reuben Sliders

Hot Ham & Cheese and Reuben Sliders

These little guys are oh so good! Perfect for a party, or a simple meal at home. They are the right size, so you won’t feel guilty having more than one. The sweetness of the Hawaiian rolls is just right. And the sweet buttery poppy seed topping is exactly what these sandwiches need! And they are so easy to make.

With the Super Bowl coming up, I thought it was a perfect time to share how to make these yummy little sliders. We were first introduced to the ham and cheese sliders at a neighborhood party, and my husband couldn’t stop talking about them. So for New Year’s Eve, we had to make them. And they were so good.

I’m not a huge fan of ham, but I actually loved them! I’m more of a Reuben kind of girl, so I had to incorporate them somehow. And that’s how these came together. I recently made these for dinner and OMG, they were so good!

Making two different kinds of sliders was perfect! I have to say, I did enjoy both of them and I never eat ham. I do think making a variety of sliders could be a hit at your next party. I’ve definitely got the Super Bowl on my mind, and maybe you do too.

This recipe makes 12 sliders

You could easily make more for a party (24) just double the recipe.

Ingredients:

  • 1 pack of Hawaiian rolls (12)
  • 1 stick of unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons of poppy seeds
  • 1 teaspoon of Worcestershire sauce
  • 1 tablespoon of brown sugar
  • 1 teaspoon of minced onions (dried)
  • 1 teaspoon of Dijon mustard
  • 1/2 pound of baby Swiss cheese thinly sliced from the deli
  • 1/4 of a pound of ham (off the bone) thinly sliced from the deli
  • 1/4 of a pound of corned beef thinly sliced from the deli
  • 1 cup of sauerkraut or more (warmed up)
  • 1-2 tablespoons of Thousand island dressing
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Directions:

Preheat your oven to 375 degrees and start by slicing your whole Hawaiian rolls in half.

You will be adding ingredients to the bottom side only. One side for Reubens and the other side for Ham and Cheese.

•Start by spreading on some thousand island dressing on the Reuben side (6 sliders)

•Then add one layer of your desired amount of cheese. I used 1 slice of cheese for 4 sliders. See the picture below.

•Then add a thin layer of warmed-up sauerkraut to the Reuben side.

•Next add your desired amount of meat to each side. Add corned beef to the Reuben side. And ham to the other side.

•Lastly add another layer of cheese. And now it’s time to put your sliders together by adding the top bun. Now your sliders are complete!

•Add the sliders to a greased pan. I used an 8×11 glass baking dish. And I greased it with the wrapper from the stick of butter.

Now it’s time to get your sweet poppy seed butter mixture ready.

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Directions:

Add 1 stick of butter to a sauté pan, then 1/2 teaspoon salt, and 1 teaspoon of Dijon mustard. 1 1/2 teaspoons of poppy seeds. And 1 teaspoon of minced onions (dried), and 1 tablespoon of brown sugar. And 1 teaspoon of Worcestershire sauce. Now cook on low to med heat and stir as the mixture melts.

When it’s completely melted, drizzle the mixture over your sliders. And then evenly spread the poppy seeds over the tops of the buns, so they are not in clumps.

Cover with tin foil, and they are now ready for the oven. cook at 375 degrees for 25-30 mins. For the last couple mins take the tin foil off. But don’t leave it uncovered for too long because the tops of the buns will get hard.

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And there you go…Ham and cheese & Reuben sliders.

I hope these become a favorite!! Don’t forget to share this recipe with someone you love!

❤️April

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Creamy Tomato and Kale Linguine

Creamy Tomato and Kale Linguine

This pasta dish is mouth watering delicious. The little tomatoes and kale are sautéed with garlic and olive oil. And the noodles are tossed in a balsamic vinaigrette, and the goat cheese gives them that creamy consistency. Finished with crispy kale and a dusting of 

Kale chips

Kale chips

If you haven’t had the chance to try kale chips, then you need to make this recipe! My family just loves them, and honestly I don’t make them enough. When I do, my kids run in the kitchen and gobble them up! Seriously, they don’t 

Vegetarian Refried Black Beans

Vegetarian Refried Black Beans

There is something about black beans that I love. I think it might be because you can make so many meals with them. I do love working with dried beans but being able to open a can to make a quick dinner is so nice! Black beans have become our “go to bean” for making refried beans. First of all it’s the color, and they become so creamy when you blend them. If your looking for a great blender to buy, I recommend a Vitamix. You’ll never go back! Check out this recipe we used these black beans in….Black bean and sweet potato tacos.

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Ingredients for Vegetarian Refried Black Beans:

  • 1 can of black beans
  • 1 clove of garlic -minced
  • 1/2 of a red onion- diced
  • 1 jalapeño -diced (remove seeds)
  • 1/4 teaspoon whole cumin seeds
  • 1 cup vegetable stock
  • 1 tablespoon coconut oil
  • 1/4 cup chopped cilantro
  • Salt and pepper (we used pink peppercorns this time)

Directions:

  • On medium heat start by adding 1 tablespoon of coconut oil to your saute pan. Then add 1/4 teaspoon whole cumin seeds. Cook them until they start to pop. Then add 1/2 red onion diced, 1 diced jalapeño, and 1 clove of garlic minced. Season with a dash of salt and pepper (we used pink peppercorns this time).
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  • Drain and rinse 1 can of black beans and add them to your saute pan. Then add 1 cup of vegetable stock. And top it with 1/4 cup of chopped cilantro. Stir then season with salt and pepper, and let them simmer for 5 mins. Taste the broth, and season if needed.
  • Then place them in your blender and puree until smooth.
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Then add them back to your saute pan. At this point they are so smooth and creamy. Truly delicious!! Leave them on simmer low and cover until you are ready to use them.

Since we love meatless meals, and plus the fact we have a vegetarian in the house, we love cooking with beans. They can be a great replacement for meat. They are so healthy, and can actually save you money.

We love using these beans on tacos, burritos, tostadas, and even nachos.

Enjoy,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

Oven Roasted Asparagus with lemon

Oven Roasted Asparagus with lemon

There is nothing better than oven roasted asparagus, drizzled with olive oil and a hint of lemon. I love how the tops of the asparagus get a little crispy. It’s also one of my kids favorite vegetables. Asparagus is power packed with vitamins and some 

Black Bean and Sweet Potato Tacos

Black Bean and Sweet Potato Tacos

It amazes me how you can take such simple ingredients and turn them into something amazing. This dish revolves around a sweet potato and a can of black beans. And lots of limes and cilantro. The good stuff really. Yes, I’m talking about cilantro. I 

Red Lentil Curry

Red Lentil Curry

Red Lentil Curry is so good!!

This version of Red Lentil Curry is so flavorful. It’s also so simple to make and it’s healthy and so delicious. It’s made with so many healthy ingredients.

You start by sauteing a handful of vegetables, garlic, and ginger. Then add your red lentils, water, and some spices. Next, add some coconut milk and lots of cilantro. And serve it on rice. Sounds delicious, right? I am a huge fan of Indian food!! My mouth waters, when I think of it! If you haven’t tried a good curry, go for it!

This recipe will get you in the door, to experience some Indian flavors. Plus this dish is made with so many healthy ingredients. It’s a perfect way to start the new year out right!

If you want, you can serve it with some naan bread. I’ve made some in the past, but when you are in a pinch for time, the store-bought stuff is still delicious. And I also recommend having some chutney on the side. Mango chutney is one of my favorites, and it’s so good with this dish!

Serving size: 6

Prep & cook time 45-50 mins

Ingredients:

  • 1 cup of dried Red lentils
  • 1 can of coconut milk
  • 1 large bunch of cilantro
  • 2 tablespoons minced Ginger
  • 3 cloves of garlic minced
  • 2-3 leaves of kale chopped
  • 2-3 cups of water
  • 1 tablespoon coconut oil
  • 2 handfuls of little tomatoes diced
  • 1 yellow bell pepper
  • 1 yellow onion
  • 1-2 small zucchinis

Spices:

Some of these spices you might already have in your cupboard. And if not, I promise you’ll want to make this dish over and over again. So don’t feel bad investing in the spices. And if you keep cooking, they just might become a staple in your spice cupboard. Believe me, I went from never using turmeric to buying multiple jars.

  • 2 teaspoons curry powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon cayenne pepper (less if sensitive to heat)
  • 1 tablespoon turmeric
  • Salt and pepper
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Now, let’s get your prep plate ready. Dice your onions, pepper, zucchini, and tomatoes. Then your garlic, ginger, and cilantro.

You’ll need 1 tablespoon of coconut oil in your pan. Then start by sauteing your onions. Add salt. Then your garlic and ginger. And your peppers, zucchini, and tomatoes. Cook on low to med heat.

After adding everything to your prep plate. Mix and sauté on med heat.

Rinse and add 1 cup of red lentils to your pan. Now add 2 cups of water to the pan and stir. Let it cook on low to med heat. If it needs more water add a little. Let it cook for 10 mins adjusting the water if needed. Stir and now it’s time to add your spices.

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Add 2 teaspoons of curry powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of ground cayenne pepper. If you’re sensitive to heat, I would add less. Then 1 tablespoon of turmeric. And a dash of salt and pepper.

Also, start your white rice. 1 cup dried rice to 2 cups water. I always use 1 cup rice to 1 3/4 cup water and it turns out great! Add to a pot and stir. When it starts to boil, add the lid. Reduce heat to simmer. Then forgot it for about 20 mins. Just enough time to finish your dish.

Next, add a can of coconut milk (or less) and a handful of cilantro, then stir. Cook on med to low heat for another 15-20 mins. Near the end, add your chopped kale and more cilantro and stir. Let it cook on low. Taste and add salt if needed. Don’t be shy with the salt and cilantro at the end. It will make your dish come alive.

Once your rice is ready and your seasoning is right, you can dish it up!

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See cooking at home can be delicious!

I hope you enjoy the Indian flavors of this dish,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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Sunday Morning Blueberry Pancakes

Sunday Morning Blueberry Pancakes

Sunday Morning Blueberry Pancakes are so good!! Sunday mornings are made for pancakes, and this Blueberry pancake recipe is definitely a special one. My husband hands down makes the best pancakes! They have a hint of cinnamon which makes them different from the rest. And 

Pork Egg roll on rice with a tamarind sauce

Pork Egg roll on rice with a tamarind sauce

Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll 

Sloppy Joes

Sloppy Joes

Sloppy Joes are really such an easy meal and loved by many. It’s one of those meals you feel safe making for truly any event. Who needs to use a can of Manwich or a seasoning pack when you can simply make Sloppy Joes yourself using some wholesome ingredients.

This Sloppy Joe recipe has amazing flavor too! You just might even welcome skipping the bun and eating it with a spoon. They are that good! We have loved the pioneer women’s sloppy joe recipe and have added some stuff to this recipe over the years.

I’m not a huge fan of meat, but these Sloppy Joes I can handle. With this recipe I’m sharing we wanted to make sure it included lots of onions, peppers, and garlic. All the good stuff! Oh, and I can’t forget 1 secret ingredient…1 jalapeño. Don’t worry it doesn’t bring a ton of heat but it sure does give it a good flavor.

Follow along and soon you’ll be enjoying these yummy Sloppy Joes too! I will also link the pioneer women’s sloppy joe recipe so you can see where we got our inspiration. Check out the recipe, and her other recipes. They are all amazing!!

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Recipe adapted from Pioneer Women’s Sloppy Joe Recipe– This recipe listed below has more onion, peppers, garlic. A good addition we’ve discovered recently is instead of tomato paste using diced little tomatoes from the garden works great! And letting it simmer longer is better!

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Ingredients for these Sloppy Joes:

  • 2 pounds of 85%- 90% lean ground beef (I personally like using a leaner beef)
  • 1 green pepper -diced
  • 1 Red pepper -diced
  • 1 jalapeño -diced (remove seeds)
  • 1 yellow onion -diced
  • 6 cloves of garlic -minced
  • 1 pack of hamburger buns
  • Salt and pepper- season to taste
  • 1 teaspoon ground mustard
  • 2 teaspoons chili powder
  • 1 tablespoon butter
  • Bread & butter pickles (optional)
  • 2 tablespoons tomato paste or 1/4 cup of chopped fresh little tomatoes
  • 1 teaspoon of Worcestershire sauce or more to taste
  • 1 1/2 cups of Ketchup
  • 2 tablespoons brown sugar
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Let’s get started….

Diced peppers, onions, garlic and jalapino
Sloppy Joes- City Foodie Farm

First, you’ll want to start by getting your ingredients prepped. Start by rinsing and drying your peppers. Then dice your onion, peppers, and garlic, and add them to your prep plate.

Add 1 tablespoon of butter to the pan. Heat on med to high heat. Once it’s melted, add in your 2 pounds of ground beef. Sauté and break it up into small pieces.

After it’s cooked, do not drain (removing some grease optional ) Push the meat to one side. Start by adding in your onions, peppers, and garlic. And season as you go. Saute for a couple of mins then mix everything together.

Now it’s time to add the rest of your ingredients.

First add 1 1/2 cups of ketchup, 2 tablespoons of tomato paste (If you don’t have any add some fresh diced tomatoes 1/4 cup). We made them recently and used little tomatoes.

Next, add 2 tablespoons of brown sugar, then add 1 teaspoon of ground mustard, and 2 teaspoons chili powder, and now 1 teaspoon of Worcestershire sauce. Make sure to season with a dash of salt and pepper.

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Adding the seasoning to sauteed ground beef, peppers, garlic and onions.
Sloppy Joes- City Foodie Farm

Lastly, add 1 cup of water, and mix everything together. Then continue to simmer on low for about 30 mins.

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Sloppy Joes- City Foodie Farm
This is when you give it one last taste. Season if needed.
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Sloppy Joes- City Foodie Farm

Don’t they look yummy?!

Sloppy Joes topped with bread and butter pickles- City Foodie Farm

Simply add some sloppy Joes to a bun with some chips & dip, and some baked beans, and now you’re ready to eat! We love to top with bread and butter pickles, diced onions, or some cheese.

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It’s such a simple meal, but it’s so good! I hope this becomes a family favorite! If you liked this recipe, please share it with a friend. Thank you!!

Enjoy,

❤️April

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If you would like to be notified when something new is posted, please make sure to follow us. And if you make one of our recipes, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm.

Thanks for stopping by!

Copyright 2020 -City Foodie Farm -All Rights Reserved

Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are 

Roasted Butternut Squash Pizza

Roasted Butternut Squash Pizza

There is nothing better than the flavor combination of blue cheese, roasted squash seeds and the taste of a balsamic glaze. Believe me, I couldn’t stop myself from eating it as we made this meal. Now think about also adding some prosciutto, and roasted squash