And, what’s even better than ribs? How about that wonderful, beloved invention that became a lifesaver to working moms everywhere – the crockpot. The slow cooker. Whatever you call it, it’s a godsend. Truly!

I adore loading that baby up with food, walking away and having an amazing ready-to-eat meal later on in the day.

Talk about convenience, right?

Of course, writing about the crockpot got me to thinking about the crockpot and how it came to be, so off to research I went The perils of being a writer – you WANT to know everything! At least that’s how my brain works.

Anywho, according to Culinary Lore, the crockpot was originally sold by the Rival Company, but invented in 1938 by a man named Irving Naxon. The story is that he was attempting to re-create one of his grandmother’s recipes. His small company was purchased by Rival and the known version of the crockpot became popular around 1970.

Yay, Irving! Thank you so much

I personally can’t imagine not having the crockpot in my life! Just sayin’ – it’s kind of important!

As an aside, I’ve also been trying to recreate family recipes for years and have yet to invent anything resembling the crockpot! Darn it! I, too, could be a wealthy inventor by now Hmmm…maybe I should pull out the sketchpad and begin some schematics for a new invention.

C’mon cooks! What do you need? What’s missing in your arsenal of kitchen gadgets?

OK, OK – enough dreaming about inventions and money – I’m going back to the ribs. This is another one of those recipes my momma used to make, just like her meatloaf, that I’ve tweaked a tad over the years.

Her recipe was somewhat similar to this one, but I chose to add Coke to the recipe, while she always used water. I also added the Italian dressing, which she didn’t use at all.

When I’m creating or even tweaking recipes, I generally toss in a little of this and a little of that just to see how something works out! How about you? Is that how you come up with new recipes?

Often, those tweaks will stem from me trying something and immediately knowing that it needs something else or that something needs to be removed from a recipe. Sometimes, one of the boys will tell me something’s amiss.

Essentially, it’s the one time it’s perfectly okay to play with your food

OK, back to the ribs, again. I keep getting off track!

We generally pair our ribs with whatever I happen to have on hand for sides. Usually a veggie and a starch – I’m kind of old school like that! Well…maybe because I’m kinda old Honestly, I love homemade mac and cheese with pork for some reason, so that’s often on the menu! Plus, it’s just kind of nummy

Anyways, grab yourself some spareribs, pull out the crockpot and get dinner on before you head to work. It will be ready to go by the time you get home and all you’ll need to do is prepare the sides and serve!

Then you can spend your evening enjoying time with your loved ones instead of in the kitchen.

Slow Cooker Spare Ribs

These fall-off-the-bone spareribs are made right in the crockpot and only require a handful of ingredients. Perfect for those days when you need to fix it and forget it – until it's time to eat it, of course!

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: bbq, barbecue, ribs, spareribs,

Prep Time: 10 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 10 minutes minutes

Servings: 4 servings

Author: Lori Wallace-Roberts

Equipment

• 1 Crockpot or Slow Cooker

Ingredients

• 1/2 cup brown sugar, packed
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1/4 cup barbecue sauce
• 1/2 cup Italian dressing
• 1 can Coca Cola
• 4-5 lbs spare ribs

Instructions

• In small bowl, combine brown sugar, salt, pepper, onion powder, Italian dressing, barbecue sauce and Coca Cola. Mix thouroughly.
• Add a layer of ribs to the slower cooker (you may need to cut slab in half). Pour part of sauce of first layer, then add more ribs and more sauce. Repeat each layer until all ribs are covered.
• Cover and cook on low for about 7-8 hours, until ribs are tender.
• Remove ribs and serve with additional barbecue sauce, if desired.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Fall Off the Bone Crockpot Spareribs appeared first on Quite Simply Us.

I don’t really care where the hot dog originated – all I care is that we’re able to eat them from time to time. And, societally speaking, we eat them A LOT! No matter the spring or summer holiday, from Memorial Day to Labor Day and every holiday in between, we’re a nation who loves our hot dogs. We pull them out for BBQ’s, quick dinners on busy weeknights, graduation parties, retirement shindigs and the 4th of July. Sometimes we yank them out for a quick afternoon snack, too.

We grill them, boil them, microwave them, air fryer them, roast them over an open flame and cook them a dozen other ways. Heck, some people still pull them out of the fridge and eat them raw…ummm…yuck

Anywho, the hot dog is just a quintessential part of the American culture. Just like baseball, apple pie and muscle cars, the hot dog is a classic.

In honor of the amazing hot dog, I’ve rounded up some unique hot dog recipes, sure to make you rethink how you’ve been serving your dogs all these years. While some recipes are a bit more aligned with the traditional dogs, others are definitely a tad different and march to the beat of their very own hot dog drummer

The next time you’re pulling out the dogs, be sure to step out of your comfort zone and give one of these new ones a try. Pair them with your favorite salad and you’ll be all set for your next cookout, holiday or family dinner.

All American Club Dogs

Just as the name suggests, all American club dogs are modeled after your favorite club sammich and feature toppings like bacon, cheese, lettuce and tomato! They don’t stray too far from the classic dog – but there is definitely a bit of added flair.

Arugula & Radish Relish Grilled Hot Dogs

A touch of peppery arugula combined with a homemade radish relish is just what’s needed to create this great gourmet dog with a totally different flavor profile. A combo of yellow and honey mustard rounds out this flavorful and extremely unique take on a dog.

Bacon Wrapped Sonoran Hot Dogs

A combination taco and hot dog are what you’ll get with this fun take on a hot dog. The hot dog is wrapped in bacon and topped with queso fresco, red onion, tomato, cilantro, avocado, sour cream and hot sauce. Oh my heaven. Did I mention the bun is slathered with refried beans? If you’re a Mexican food fan, be sure to give this one a try.

Banh Mi Turkey Hot Dogs

Have you ever had the ever-popular Vietnamese banh mi sammich? First of all, if you haven’t, go find somewhere to get an authentic one! Right now! They’re amazing. This spin on the hot dog features traditional Banh Mi ingredients such as carrot, daikon, cucumber, mint and cilantro, all topped with rice vinegar and siracha and served atop a hot dog! OMG. And why not?

Carrot Dogs for the Grill (Vegan)

For the vegans out there, how about giving a carrot dog a try. The ‘meatiness’ of the carrots along with the flavor from the marinade and the grill give you just the right flavor and ersatz hot-dog eating experience.

Chicago Dog

Just like with BBQ, every state or region has their own method of serving hot dogs. The Chicago dog features brown mustard, relish, pickles, onion, tomato and hot peppers. And I promise – there’s plenty of room for the hot dog with all those amazing toppings.

Coney Island Hot Dogs

You simply can’t go wrong with a good old-fashioned Coney dog with onions, chili sauce and mustard. And, seriously, take the time to make some homemade Coney sauce – it truly does make a world of difference. What’s better to serve at your BBQ’s all summer long, huh?

Greek Hummus and Tzatziki Hot Dog

I’m a big fan of Greek food and the delectable flavors that go into everything Greek. I also love hummus, but I confess I never thought of putting it on a hot dog – until now. The Greek dog features hummus, cucumber, bell pepper and red onion. Of course it wouldn’t be Greek without the Tzatziki! Mmmmm! My mouth is watering over here:)

Grilled Cheese Hot Dogs

Do you love grilled cheese as much as I do? If so, you’ll love the grilled cheese dog with bacon and sweet onions, all layered on a crispy bun and nestled in with the beloved hot dog.

Homemade Pretzel Dogs

If you love pretzels, the homemade pretzel dog might be just what you’re looking for. The perfect saltiness of pretzels all wrapped around your favorite hot dog – does it get any better than that? Well, the only thing that might make it better is dipping it in a tad bit of mustard

Best Hot Dog Toppings

What’s a hot dog without just the right toppings. From the traditional stylings of ketchup and mustard to the more unique toppings like kimchi, you’re sure to find something that tickles your hot dog fancy! Check out this comprehensive hot dog topping list and try something new and innovative the next time you reach for the dogs.

Whole Wheat Hot Dog Buns

What’s a hot dog without the right bun, hmmm? Of course you can grab some at the local supermarket, but have you ever tried making your own? If not, it will elevate your hot dog eating experience exponentially. What’s even better is that they freeze great, so make up a big batch and be ready for dogs at moment’s notice.

The post It’s All About the Dogs – The Hot Dogs, That Is! appeared first on Quite Simply Us.

Sometimes I just get a craving for those old-fashioned recipes – you know the ones that mom used to make. One of those recipes is stuffed peppers. I’ve never been able to duplicate mom’s recipe (I’ve got a lot of those), but I’ve got some of my own tried and true stuffed pepper recipes that I really do enjoy. I also have a deconstructed pepper recipe that’s perfect for those busy days when you just don’t have a lot of time to spend in the kitchen. At it’s core, it’s a one-pot stuffed pepper skillet.

You’ll love it, especially if you’re a fan of the original stuffed peppers like mom or grandma used to make!

Made in one pot (isn’t that awesome), this stuffed pepper skillet has ALL the flavors of regular stuffed peppers, but is truly half the work. No hollowing out the peppers. No stuffing of the peppers. Ya know – all the steps that have you sighing and wondering if you’ll EVER make it out of the kitchen.

Really, the one-pot stuffed pepper skillet recipe is all about dicing everything up, combining it in the skillet and cooking until you have stuffed pepper perfection.

And let’s talk about one-pot meals for just a second. They really are amazing, aren’t they? If you need another one to fill out your weekly menu, give my one-pot taco pasta a try the next time you need a different take on taco Tuesday.

This is one of those dishes the whole family will enjoy. Pair it with a light salad, your favorite crusty bread and you’re all set with a fantastic evening meal. Better yet, you’ll be out of the kitchen in about an hour!

Woot woot! What ARE you going to do with the extra time?

One-Pot Stuffed Pepper Skillet

An update on the classic, this one-pot stuffed pepper skillet recreates the flavors of traditional stuffed peppers in a fresh and remarkably easy way. You'll have dinner on the table in about an hour.

4.80 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: one pot recipe, stuffed peppers, casserole, bell peppers,

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6 servings

Author: Lori Wallace-Roberts

Equipment

• 1 large stockpot or skillet

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1/2 yellow onion
• 2 tsp ground cumin
• 1 tbsp Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• 2 cloves garlic, minced
• 12 ounces frozen chopped spinach, thawed with all water squeezed out
• 1 red bell pepper
• 1 green bell pepper
• 2 cups water
• 1 can fire roasted diced tomatoes (15 ounce)
• 1 can tomato sauce (8 ounce)
• 1 cup uncooked brown rice
• 1 tbsp Worcestershire sauce
• 1 cup shredded cheddar cheese

Instructions

• In stockpot, heat oil over medium high heat. Saute onion for about 5 minutes, until translucent. Add ground beef and cook until browned, about 7 minutes.
• Stir in cumin, Italian seasoning, pepper, salt and garlic and cook for about 1 minute. Mix in spinach, red and green peppers, tomatoes, tomato sauce, rice, Worchestershire sauce and water.
• Bring mixture to a boil and reduce heat and simmer, covered, for approximately 45 minutes. Be sure to stir often so rice doesn't stick to bottom of pan.
• Remove from heat and sprinkle cheese on top. Recover.
• Sit aside for about 5-7 minutes, until cheese is melted.

Notes

1. You can certainly substitute ground turkey or ground chicken for the ground beef.
2. Substitute different colored bell peppers, if desired.
3. Leftovers can be covered and stored in the refrigerator for about 3 days and reheated on the stovetop or in the microwave.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post One-Pot Stuffed Pepper Skillet appeared first on Quite Simply Us.

Before we get to the recipes, I want you to think about the word salad for just a minute! What’s the first thing that comes to mind?

Is it a traditional salad with veggies and dressing? What about pasta salad? Maybe potato salad? Egg salad, tuna salad, chicken salad. Salads really are all over the place, aren’t they! The possibilities are totally endless.

I’ve rounded up some of the best ‘salad’ recipes around and compiled them into an easy to use list so you can find just what you’re looking for.

Don’t worry – we’ve got ya covered so you can celebrate National Salad Month all salad season long! Enjoy!

All About the Veg

Bring on the Beans

Corn, Corn and More Corn

It’s so Fruity

Kinda Grainy

Pasta Salad, Please

Positively Potato

Protein Power

Very Vegan

All About the Veg

Spinach, Asparagus & Fennel Salad

What’s not to like? You’ve got delicious spinach and asparagus and totally underused fennel, all combined in a healthy salad that CAN be whipped up ahead of time. The tangy dressing with tarragon adds just the right amount of flavor to this salad, which is perfect for a spring meal.

Cucumber Salad with Hearts of Palm

If you’re like me, you might just love the ‘no lettuce’ salad now and then. Crispy cucumber combined with creamy hearts of palm offers an unusual take on this fresh salad. Unique and perfect for a warm summer day.

Wedge Salad with Buttermilk Ranch Dressing (Homemade)

My besties all love a good wedge salad! Why not make your own at home, with a homemade buttermilk ranch dressing? And, of course, bacon! Must have a little bacon Simple, versatile and oh so easy.

Shaved Brussel Sprouts Salad

If you like brussel sprouts as much as I do, you’re going to love this shaved brussel sprout salad, filled with walnuts and cranberries and topped with a mustard vinaigrette. It’s just so easy to up your salad game with this delightful salad. Oh, and it’s vegan, low carb AND gluten free. Tick, tick, tick!

Panzanella Salad

If you’ve never tried a panzanella salad, you’re in for a treat. Especially if you’re a bread lover. Panzanella basically means bread salad, so obviously as a bread lover I’m all in over here. Simple, fresh ingredients like tomato, mozzarella pearls, red onion and basil, along with yummy dried bread, make up this delightful salad.

Bring on the Beans

Cannellini Bean Salad

The slightly nutty flavor of cannellini beans combined with red onion and plum tomato makes an ideal bean salad. It’s packed with protein and perfect for a quick lunch on its own or it can be served as a light side with dinner all season long.

Mixed Bean Salad Balela (Middle Eastern Style)

Kidney beans and chickpeas meld together in this mixed bean salad packed with middle eastern flavors. Both vegan and gluten-free, this gorgeous salad not only looks amazing, it tastes wonderful too!

Black Bean Corn Avocado Salad

Celebrate National Salad Month with this this tasty salad. Corn, black beans, red onions and rice are tossed in a tangy lime vinaigrette creating the perfect bite. Serve it with all your favorite summer meals or pack it up to take to your next summer hootenanny.

Green Bean Salad (Easy Italian Recipe – Served Cold or Hot)

4 ingredients is all you’ll need to throw this green bean salad together. This versatile salad can be served hot or cold, depending on your dining needs.

10 Minute Four Bean Salad

Any recipe that starts of with ’10 minute’ has me on the hook. 10 minute four bean salad consists of cannellini, garbanzo, green and black beans, all tossed in a simple oil and vinegar dressing. How simple is that?

Corn, Corn and More Corn

Charred Corn & Poblano Salad

Oh my heavens! This charred corn & poblano salad is a great side option for your regular weeknight dinner. It’s even perfect to load up and take to your favorite memorial day potluck. It’s low in both sodium and fat!

Summer Corn Salad

Corn, tomatoes onions and feta are all tossed in a lovely apple cider vinaigrette. This colorful corn salad just screams summer, which is probably why my taste buds are watering over here.

Low Fat Thai Corn Salad

Sweet and light, you’ll keep coming back for more of this low fat Thai corn salad. Corn and red cabbage with a tangy Thai dressing will get your taste buds going. Prawns atop the salad add just the right amount of protein packed flavor.

Cajun Corn Salad

Fire roasted corn is the key to this tasty salad with Cajun spices. The corn and onion add crunch, while the tomatoes add just the right amount of juiciness. It makes an ideal side at all the fun BBQs you’ll be attending this summer.

Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime Dressing

This Mexican inspired salad features street corn and kale all mixed in a yogurt dressing with a hint of lime and a hint of spice. The crunch of the red onion and the creaminess of the avocado tie the whole thing together.

It’s so Fruity

Spinach Raspberry Salad with Balsamic Reduction

You had me at raspberries! The combo of baby spinach, raspberries, almonds and shaved parm was simply meant for a lazy summer afternoon. Perfect for your next ladies’ luncheon!

Peach Burrata Salad with Basil Vinaigrette

Peaches! Burrata! Basil! That’s all I really need to hear! Oh, did I mention strawberries? All mixed into a flavorful Basil vinaigrette. This delicious salad is ideal for a spring or summer afternoon.

Mango Caprese Salad

Talk about making a statement! This mango caprese salad, with it’s stunning, colorful display of mangos, tomatoes and mozzarella pearls, not only LOOKS amazing, it tastes amazing too. It’s the perfect accompaniment to your summer table. A great side or a wonderful refreshing lunch all on its own.

Mexican Watermelon Salad

Juicy watermelon tops a bed of greens in this Mexican watermelon salad. Crunchy pepitas, queso fresco and tasty vinaigrette round out this salad that’s perfectly refreshing on a hot summer day.

Marinated Tomato Salad

How beautiful is this marinated tomato salad? Served over a bed of greens, the simple vibes of this salad will have you coming back for more all season long.

Kinda Grainy

Greek Couscous Salad

Pearl couscous combined with Greek staples like cucumber, grape tomato, red onion, chickpeas, lemon and Kalmata olives make a fabulous salad that’s ideal on it’s own or perfect as your go-to summer side.

Quinoa Salad

I’m not going to lie – I only recently got into eating quinoa and boy, it’s fabulous. I was always a couscous girl (which I still love), but quinoa has a nutty taste that’s simply wonderful. Chock full of all the veggie goodness you could possibly want, this salad makes a great side for all your summer meals.

Vegetable Confetti Barley Salad

Quick to the table, this barley salad is chock full of your favorite vegggies like tomato, red onion, corn and bell pepper. Heck, black eyed peas even make an appearance. This salad is ideal for a summer side at your weeknight dinner or to take to your next big gathering.

Instant Pot Kisir (Spicy Turkish Bulgur Salad)

This Turkish staple full of bulgur or cracked wheat is packed full of flavor. You start with the salad base and add in your Kisir additions after you complete the pressure cooking stage. Yummy pomegranate molasses adds a touch of sweetness to this dish.

Chickpea Salad with Lentils and Mediterranean Flavors

Chickpeas and lentils mixed with Mediterranean staples like black olives, tomatoes and feta cheese make the perfect summer salad that can be served as a side or a complete meal.

Pasta Salad, Please

Italian Summer Pasta Salad

Sometimes, you just want the taste of a traditional pasta salad, and this one has just that. Colorful rotini pasta mixed with tomatoes, cucumber, basil, mozzarella and Italian dressing is just what’s needed for your next summer meal. I often keep a bowl of pasta salad in the fridge all summer long. Perfect for sides, light lunches or even light snacking

Zesty Tex Mex Chicken Pasta Salad

This Tex Mex salad can be served hot or cold – your choice entirely! Chicken and Tex Mex flavors mesh in this tasty pasta salad that’s sure to fill you up and have you coming back for more.

Elbow Macaroni Pasta Salad

What better way to celebrate National salad month than with a traditional macaroni salad, chock full of mayo, mustard and sour cream! It’s perfect on a hot summer day and to take to all your picnics, potlucks and BBQs where everyone can enjoy.

Tuscan Tortellini Pasta Salad

A balsamic and honey dressing tops this tasty tortellini salad, filled with juicy tomatoes, cheese, spinach and pepperoni. This is one the whole family will enjoy.

Hawaiian Macaroni Salad

The apple cider vinegar is what makes this tangy macaroni salad so special. Tossed with carrots, onions and mayo, it’s just the right side dish for all your summer BBQs.

Positively Potato

Deviled Egg Potato Salad

If you love potato salad and you love deviled eggs, you’re going to adore this deviled egg potato salad. They’re both amazing on their own, but combined they’re simply out-of-this-world. This devilish potato salad is perfect for any summer event you might attend.

Creamy Potato Salad

Traditional mayo, along with sour cream and green onions make this creamy potato salad a dish all its own. Sometimes, a simple salad is all you need to make a statement.

Creamy Dill Potato Salad (Vegan Option)

The tangy taste of dill elevates this potato salad that can be made either vegan or vegetarian with a few minor adjustments. You won’t go wrong taking this to your next potluck!

Curried Potato Salad

Potatoes, chickpeas, red peppers are all tossed in a yogurt, mayo and mustard dressing. Curry spices give this potato salad a unique spin.

The Best Vegan Potato Salad

Mom’s secret ingredient (it was my mom’s too) is what adds the tang to this vegan potato salad. You’ll make everyone happy with this one.

Protein Power

Radicchio Endive Chicken Salad with Creaming Honey Mustard Dressing

Radicchio, endive, chicken all combine in this salad that’s almost too pretty to eat! Touches of tomato and a fabulous honey mustard dressing are just what’s needed on a hot summer day.

Chicken Fajita Salad

Creamy avocado, peppers, tomato and chicken make up this amazing chicken fajita salad, that’s just perfect for two. This would make a great light lunch or dinner.

Classic Tuna Nicoise Salad

If you’ve never tried the French classic, tuna nicoise salad, you’re in for a treat. The salad features tuna, potatoes, egg, and green beans, all served with a vinaigrette.

Grilled Shrimp Salad

Fire up the BBQ for this one – the corn, bell pepper and shrimp are all prepared on the grill and served atop a mixed green salad with cucumber, tomato and avocado. This fresh salad screams of summer and it’s one you’ll enjoy all season long.

Greek Salad with Beef Kabobs

Traditional elements of Greek cuisine, red onions, feta cheese, grape leaves, and cucumber combine in the base of the salad, which is topped off with marinated, grilled beef kabobs.

Very Vegan

Easy Cucumber Salad

Sometimes a simple salad is all you need. Cucumber, red onion and a tangy dressing are all you need for this perfect side dish that will have you coming back for more.

Vegan Italian Chopped Salad

Crispy cucumbers, chickpeas, tomatoes, olives and pepperoncini top this chopped salad that’s just right for any warm summer day.

Healthy Taco Salad

This vegan taco salad is oil free and gluten free and full of plant-based proteins for a filling meal. Corn and avocados add just the right amount freshness and flavor.

Vegan Layered Pasta Salad with Pesto

How pretty would this veggie trifle be in the center of your table. Filled to the brim (and then some) with yummy goodies like cucumber, tomatoes, zucchini, beetroot, corn and pasta, you’re sure to find something you like in this bowl of goodness.

Vegan White Bean Salad

White beans, cucumber, onion, dill and lemon are packed into this vegan white bean salad that packs a flavor punch.

The post Celebrate National Salad Month appeared first on Quite Simply Us.

Until about 10 years ago, I kind of HATED avocados. The sad part is I’d actually only eaten them once or twice before I decided that I wasn’t a fan. Go figure Then, something or someone (I don’t remember back that far) prompted me to give them a second chance! I’m so glad I did! My reintroduction to the avocado came in the simplest way possible – chips and guac! OMG! I was totally hooked on both the guac AND the avocado. Nowadays, one of MY favorite ways to use this tasty little nugget of green goodness is in my easy 5 ingredient guacamole.

Just like most of my recipes, I have a handful of different guacamole recipes that I pull out depending on the situation. There’s the big batch guacamole recipe for when I need to serve a large crowd. I used that particular one at my son’s graduation party.

Then, there’s the ‘more stuff in the guac’ recipe that I pull out now and then. It’s filled with a bit more guacy (a Lori word) goodness than some of my others. Sometimes I like my guacamole a bit smoother and other times I like it chock full of stuff – just depends on my mood!

The easy 5 ingredient guacamole recipe I’m sharing with you today is what I often use for quick weeknight meals because I’m really the only one who likes guac in my house! It’s the ideal serving size for one or two people.

And personally, I like to use guacamole on nearly any Mexican recipe I make, from my taco pizza to my easy weeknight enchiladas to my one pot taco pasta. Yep – a little guac with the pasta is wonderful, believe it or not Or, maybe I’m just a bit of a weirdo when it comes to food Who knows?

Anywho, I hope you enjoy my easy 5 ingredient guacamole! You’ll have it whipped up in a flash and it’s the perfect portion for one or two servings.

Easy 5 Ingredient Guacamole

Quick and easy guacamole perfect for two. Just five simple ingredients and you'll have this whipped up in no time.

5 from 3 votes

Print Pin Rate

Course: Snack

Cuisine: Mexican

Keyword: guacamole, mexican

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2 people

Author: Lori Wallace-Roberts

Ingredients

• 2 each avocados
• 1 each lime
• 2 tbsp cilantro, chopped
• 2 tbsp red onion, finely diced
• 1 tsp diced garlic

Instructions

• Slice avocado and remove pit. Scoop avocado into medium sized mixing bowl.
• Mash avocado with fork.
• Mix in cilantro, onion and garlic. Add in juice of entire lime.
• Season with salt, to taste.
• Serve immediately.

Notes

1. Feel free to add jalapenos, chilis, garlic or diced tomato, if you prefer.

 

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Easy 5 Ingredient Guacamole appeared first on Quite Simply Us.

We love Taco Tuesdays at my place, but sometimes we get a little tired of the regular ole’ taco and need to try something else in its place. Right? You, too? Generally, I pull out one of my tried and true Mexican-inspired recipes to have in place of our beloved tacos. Sometimes it’s my one pot taco pasta. Sometimes it’s my copycat tortilla soup. This time, it was my easy weeknight enchiladas.

I don’t know about you, but I tend to compile multiple recipes for the same type of food. Take enchiladas for example. I’ve got a handful that I use routinely, depending on what I’m looking for. Some take quite a while to make, others are stuffed with different fillings and then, of course, there are my easy weeknight enchiladas. They’re filled with ground beef and are THE perfect choice for a Monday-Friday meal. Quick to make and quick to the table – what’s better than that?

What’s even better is that you can customize these bad boys to your own liking. Traditionally, enchiladas are made with corn tortillas, which I often use. Sometimes, though, I use flour. It really just depends on what I have in the pantry.

If you like things on the spicier side, use spicy taco seasoning in place of regular. Do you really need guacamole with your Mexican food? Umm…if you’re like me you certainly do Mix up a batch and slather on top if you’d like. Are you an olive lover? Feel free to mix them into your filling or scatter them on top before baking. Improvise. Have fun. That’s actually what cooking is all about

Anyways, I hope you’ll give my delicious and remarkably easy weeknight enchiladas a try and let me know what you think. I bet you’ll find them as tasty as we do at my house

Easy Weeknight Enchiladas

Quick, easy and on the table in less than an hour. The entire family will love these tasty enchiladas, filled with ground beef and the perfect spice!

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: enchiladas, ground beef, mexican

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Author: Lori Wallace-Roberts

Ingredients

• 1 lb ground beaf
• 2 tbsp taco seasoning
• 1 (4 oz) can diced jalapenos, drained
• 2 cups shredded Mexican or fiesta blend cheese
• 1 (19 oz) can red enchilada sauce
• 6-8 tortillas (flour or corn)
• cilantro
• sour cream
• guacamole

Instructions

• Preheat oven to 350°
• Brown ground beef in medium skillet. Drain.
• Mix in taco seasoning until well combined. Add in drained jalapenos and 4 ounces of the shredded cheese. Stir until melted.
• Spread a thin layer of enchilada sauce in bottom of 9"x13" baking dish.
• Spread about 1/4 cup of the beef mixture down the center of tortillas. Add additional shredded cheese to each enchilada.
• Roll tortillas tightly and place, seam side down, into baking dish. Repeat with remaining tortillas.
• Pour the remainder of the enchilada sauce atop the enchiladas, being sure to cover well. Cover with remaining shredded cheese.
• Cover with foil and bake for approximately 30 minutes. Remove foil and continue baking for an additional 10 minutes.
• Add cilantro or any additional toppings you desire and serve immediately

Notes

1. You can use flour or corn tortillas, depending on personal preference. Don’t go any bigger than 8″.
2. Replace ground beef with turkey, chicken, lamb or any other ground meat you desire.
3. If you’d like, add a thin layer of cooked rice into the enchiladas before cooking.
4. Any additional toppings might include sour cream, salsa, olives, guacamole.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Easy Weeknight Enchiladas appeared first on Quite Simply Us.

Meatloaf may seem like a bit of an old-fashioned meal, but it’s still a go-to at my house. I hear a lot of people say they HATED their momma’s meatloaf when they were young, but not me – I quite enjoyed my momma’s meatloaf. I might have made a tweak or two along the way, which is why I’ve dubbed it Mainly Momma’s Meatloaf. My whole family enjoys it and I hope yours does, as well.

TWEAKS TO MOMMA’S MEATLOAF

Keep in mind, I lost my mom when I was 26, so I hadn’t learned all of her recipes by heart – just had a pretty good idea of how some of them were made since we did cook together a lot. And she was one of those people who rarely wrote anything down, either. It was all in her head So, some of my tweaks were simply because I wasn’t sure what to use and others were primarily for convenience.

The first change is the crushing of the crackers. Mom always crushed her own crackers (instead of breadcrumbs) – they were the Zesta kind, and I THINK there may have even been some bread slices. Something about sopping up the milk? Or maybe there were bread slices and the crackers went in something else?

See, I told you it was confusing!

Thanks, mom

Me, I’m all about convenience most of the time, so a can of breadcrumbs works just fine for me. And honestly, I use whatever I have on hand. Plain, seasoned, Italian. Heck, I’ve even used Panko a time or two.

Mom always diced an onion, too! Me, I use Lipton Onion soup mix. I mean, seriously? Is there anything you can’t do with that stuff. I nearly always have a box in my pantry, along with all sorts of my other pantry favorites! How about you? What do you like to keep on hand in your pantry?

What’s great, though, is that this recipe makes 2 full loaves, so it will feed a big family nicely OR you’ll have plenty of leftovers for the next day! Which works out perfect, because my boys like to go for a meatloaf sandwich on day 2.

I also added a little garlic to mine, because my family tends to like things a bit more seasoned than I remember growing up with. Whether it’s hot (think cayenne) or just flavorful, spices take center stage at my place.

I nearly always pair mine with homemade mashed potatoes, a veggie such as green beans or whatever else I happen to have on hand and some sort of rolls or biscuits. and comforting, for sure, which is sometimes exactly what you need, right?

Give it a try and let me know what you think! Have a tweak of your own? I’d love to hear about that, too, so I can give your tweaks a try

Momma’s Meatloaf

A hearty, homestyle meatloaf the whole family will love.

5 from 3 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: meatloaf

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8 people

Author: Lori Wallace-Roberts

Ingredients

Meatloaf

• 3 pounds ground beef
• 2 eggs
• 2 cups milk
• 2 cups breadcrumbs
• 1 tbsp Worcestershire
• 2 packs onion soup mix
• 1 tbsp pepper
• 1/2 tsp salt
• 1 tbsp garlic powder

Sauce

• 1/2 cup ketchup
• 1/2 cup brown sugar
• 2 tbsp apple cider vinegar

Instructions

• Preheat oven to 350°.
• Mix all meatloaf ingredients together in a large bowl until well combined. Be sure to mix until JUST combined!
• Whisk all sauce ingredients together in a small bowl.
• Split meatloaf into two sections and place into two loaf pans.
• Spread a liberal bit of sauce atop each meatloaf.
• Bake for an hour to an hour and 15 minutes until temperature reaches 165°.
• Let rest for about 10 minutes prior to serving.
• Serve with extra sauce, either slathered on top or for dipping.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Momma’s Meatloaf appeared first on Quite Simply Us.

We typically do the Taco Tuesday routine pretty faithfully, but sometimes you just need something besides traditional tacos. What’s better than combining the tasty flavor of tacos with the most loved food of all – pizza? Merge the two and what do you have? My Taco Pizza! And, when you need something different, be sure to try my Taco Pasta, too! You’ll literally have dinner on the table in 30 minutes or less and the family will be coming back for more.

The Crust

Unroll and press two tubes of crescent rolls onto your ungreased baking sheet or jelly roll pan. Push up the sides by 1/2″ to create a crust. If you can’t find crescent rolls, pizza dough works fine, too. Bake!

The Meaty Goodness on the Taco Pizza

Spread a thin layer of the pre-warmed refried beans atop the baked crust. Top with the cooked and seasoned ground beef.

The Yummy Toppings

Spread a layer of Mexican or Fiesta blend cheese over the top and add your favorite toppings! We typically use a can of drained Rotel tomatoes, black olives and green onions.

You could certainly add other items you love – jalapenos, corn, black beans, fresh tomatoes – be guided by your taste buds.

Bake that Taco Pizza Again

Toss fully topped pizza back in the oven for 4-6 minutes or until cheese is melted.

Serve

Cut into squares and serve. We typically serve this as a main dish, but you could serve appetizer portions, as well. Top with your favorite cold toppings such as sour cream, cilantro, avocado crema – whatever it is that you love.

Because the toppings tend to get a bit heavy, I definitely recommend eating this pizza with a fork

So, next time you’re at the store, pick-up the ingredients to give my taco pizza try. Spend the evening enjoying your family instead of in the kitchen! Be sure to let me know if you enjoyed it and what you topped your pizza with!

Until next time, bon apetit!

Taco Pizza

All the flavors of Mexican in the eternal favorite – pizza!

5 from 3 votes

Print Pin Rate

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: mexican pizza, pizza, taco pizza

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Lori Wallace-Roberts

Ingredients

• 2 Tubes crescent rolls
• 1 lb ground beef
• 1 pkg taco seasoning
• 1 can refried beans
• 1 8 oz pkg Mexican or Fiesta blend cheese
• 1 can Rotel tomatoes
• 4 ea green onions
• ¼ cup black olives, sliced
• Optional – Cilantro, corn, sour cream

Instructions

• Preheat oven to 375°.
• Brown ground beef and drain. Mix in taco seasoning according to package directions.
• Unroll crescent rolls and place onto an ungreased 11-½ x 16-½ cookie sheet or jelly roll pan. Press dough across bottom of pan and at least ½" up the sides to form a crust. Bake in the 375° oven for 11-13 minutes or until golden.
• Microwave refried beans for approximately a minute, or until just warm. Spread a thin layer over warm crust.
• Sprinkle cooked ground beef mixture evenly over the beans.
• Top with shredded cheese, olives, green onions, and any other optional toppings of your choice.
• Return to oven for an additional 4-6 minutes, until cheese is melted.
• Cut into squares and serve immediately.
• Drizzle with any additional toppings, i.e. sour cream, as desired.

Did you try this recipe? I’d love to see!Share a photo and mention @quitesimplyus or tag #quitesimplyus!

The post Taco Pizza appeared first on Quite Simply Us.

First of all – don’t fret! There are plenty of amazing options to fill your Thanksgiving table and create a bountiful feast for your family and friends.

Cornish Game Hens

I personally adore game hens and cook them pretty often. In fact, I think I first made them when I was about 12 years old and the recipe had something to do with a flaming cherry sauce. I vividly remember trying to flame the sauce, while my mother stood by, fire extinguisher in hand, in a bit of a panic! Flaming just wasn’t something we did in our house! Oops

Not sure whatever happened to that recipe, but I’d love to find it and try it again now that I’m a bit more of an experienced cook

Anyhow, I think game hens are perfect because each one of those cute little hens is an individual portion! I mean, you could certainly split them and get two portions out of each hen, but I honestly never do! I kind of like serving each person their own tiny hen – it just feels a little special to me! What’s even better about game hens, though, is they cook pretty quickly, making getting that holiday meal on the table a breeze. More time for football, family or perusing those Black Friday ads, right?

The folks over at Taste and See shared a wonderful recipe for Cornish Game Hens with Wild Rice, Mushroom and Sausage Stuffing perfect for the holidays! Add a few of your favorite sides and you’ll be all set with the perfect meal!

Duck

If you’ve never cooked with duck, don’t be afraid to expand your horizons and give it a try. Not only does duck taste amazingly rich, serving duck provides a wonderfully upscale dining experience for your holiday guests.

I would personally recommend 2 ducks to serve 6-8 people, primarily because duck isn’t quite as meaty as some of the other choices.

This luxurious Slow Roasted Duck with Crispy Skin from the folks over at Just a Little Bit of Bacon could be the answer to your ‘no turkey, now what’ dilemma. The warm, delectable flavors of orange and raspberry combined with the rich Ruby Port create an amazing glaze that will perfectly flavor your duck and leave you wanting more.

Roast Chicken

One of the easiest and most practical substitutions for that lack of turkey might be just be the perfect roast chicken. It’s familiar enough for the picky eaters in your group and easy enough to prepare for the chef in the family. If you’re feeding a large group of people, roast multiple chickens to feed your flock.

For your reference, a 3-4 pound chicken will feed approximately 4-6 people, obviously depending on their appetites. If you’ve got big eaters or want leftovers for later, I’d definitely double up!

This Cast Iron Roast Chicken with Apple, Onion and Sage, featured over on Ciao, Chow Bambina not only looks amazing, but would be a fantastic replacement for that traditional bird on the Thanksgiving table. All the flavors and warmth of fall are evident in this amazing recipe. C’mon – who needs a turkey?

Just imagine the oohs and aahs you’ll hear when you put this beauty this crispy roast chicken in front of your guests.

Pork Loin

Perhaps not a traditional Thanksgiving offering, don’t overlook the tasty pork loin, as it would be a great alternative to the turkey. The folks over at The Cookie Rookie shared an amazing Orange Cranberry Pork Loin recipe that would add an elegant and festive touch to your holiday happenings.

Any recipe that combines the tartness of cranberries with that wonderful orange citrus screams fall to me and I’m pretty much sold.

When purchasing your loin, you should aim for 1/2-3/4 of a pound of loin per person.

Lamb

Pistachios and lamb go together like, well, like turkey and Thanksgiving. This recipe for Pistachio and Pesto Crusted Rack of Lamb with Pomegranate Sauce from Gastro Senses will make you forget all about the missing turkey.

Not only does the rack of lamb look modern and amazing when presented, it tastes even more scrumptious when served!

When planning your meal, allow for 2-4 chops per person.

Standing Rib Roast

If you’ve never tried your hand at a standing rib roast, the folks over at recipetineats offer a tantalizing recipe and even more helpful walk-through of exactly how to achieve the perfect bite. Give their Standing Rib Roast a try – not only will taste delectable, it will provide a show-stopping centerpiece for your holiday table.

For serving purposes, allow for one rib for every two guests, as not every guest will actually get a rib bone.

If you don’t already have one in your bag (or drawer) of culinary gadgets, be sure to get a meat thermometer for the perfect cook every time. I honestly couldn’t live without mine – I always use it to ensure I achieve the right temperature for serving.

So, don’t be afraid to enjoy something new this holiday season and break out of that traditional turkey rut! Combine a tasty new staple with a comforting favorite for an entirely new holiday experience.

Most of all though, enjoy the priceless memories made around the table with your family and friends. That is what it’s truly all about!

Happy holidays and bon apetit!

The post No Turkey? Now What? appeared first on Quite Simply Us.

If you haven’t hosted a Friendsgiving for those in your inner circle, I highly suggest you get one on the calendar. It’s the perfect opportunity to do something special to celebrate the season – together.

Since I love entertaining, it was a no brainer for me. I planned a quick craft, charcuterie and cocktails, a 5-course dinner and lots of laughter with a rousing new charade-style game I picked up on Zulily.

The only thing I asked of the girls was for everyone to come dressed in their favorite fall flannel, which they did, of course. In my house, that’s how I do Friendsgiving with the Besties

Picture Time

While we were snacking on charcuterie and sipping Apple Cider Cocktails, I went ahead and got my picture taking obsession out of the way. Ya’ll know I’m of the ‘gotta document it all’ mentality. Plus, we were all entirely sober at this point – just wait until you get to the end of this post and see the videos! Oh boy

Craft Time

While I was putting the finishing touches on dinner, the girls and I made Christmas Trees with cardboard trees and yarn. So simple!

I purchased cardboard trees from the craft store, along with green, ivory and gray yarn, which could be used alone or mixed and matched. Basically, you wrap the yarn around the form and adhere with glue! Easy, peasy, Christmas treesie No tutorial needed!

Table Decor

I truly adore it when people sit down at the dinner table to share a fabulous meal. Perhaps I’m a little old school, but I just don’t think people do it enough anymore. Nowadays, everything is served buffet style, after which everyone piles onto the nearest couch or finds a corner on the floor.

While there’s certainly nothing wrong with that every now and then, sitting down at a beautifully set table seems luxurious and special and provides so much opportunity for conversation and laughter. Which, in my opinion, is SO lacking in this day and age. Oops – on my soapbox again!

I didn’t go too overboard on the table decorations – just enough to set a fall mood for my favorite guests. I’m a big fan of white plates, which are versatile enough to be used any time of year. Add the right charger, maybe an unmatched plate or bowl for color, themed napkins and linens and you’re set no matter the season.

Dinner Time

Because I do enjoy cooking, I planned a pretty cohesive menu, which consisted of a salad, cauliflower soup, turkey roulade, duchess potatoes, brussel sprouts, and pumpkin chai cheesecake. And, like I always do when I host events, I spent most of the day in the kitchen getting ready for my guests. I know it’s not everyone’s cup of tea, but I don’t mind a bit. Feeding my friends actually feeds my soul!

The menu started with Pear & Pomegranate Salad, which is ideal for the fall or winter season. I found this recipe over at Chelsea’s Messy Apron quite some time ago and have served it a number of times. The raspberry vinaigrette is amazing and the pears add such a robust flavor, while the candied pecans provide the always-needed crunch!

After the salad course, I served a wonderful Roasted Cauliflower and Aged White Cheddar Soup that I found over at Closet Cooking. I’m a total soup lover and was really curious to see how this soup tasted. Who better to serve as guinea pigs but your girlfriends As an aside, it was a lovely soup and the aged white cheddar flavor came through beautifully. Definitely something I would serve again.

The main course consisted of a stunning Turkey Roulade, Duchess Potatoes and Balsamic Roasted Brussel Sprouts.

The Turkey Roulade I found over at Food Network not only looked amazing, but tasted pretty wonderful too! It’s definitely a wow recipe that I would make again in a heartbeat. And, it’s the perfect alternative to serving a full turkey.

The Duchess Potatoes, from Homemade Interest, had an impressive appeal aesthetically and tasted lovely. At it’s core, they are an upscale mashed potatoes, piped and baked to give them an elegant appearance. What’s even better is that you can totally make these ahead and freeze them. Woot woo! Easy, peasy, people!

Although I’m personally not a huge fan of the brussel sprout, the folks over at I AM baker may just have changed my mind with their Balsamic Roasted Brussel Sprouts. The caramelization you get from roasting them with the balsamic glaze is to die for.

For dessert, I made a Pumpkin Chai Cheesecake, which turned out absolutely amazing. Many thanks to the folks at Ohio Eggs for this amazing recipe. It’s one of those that I’ve put in my recipe bible to continue serving year after year. As an aside, this recipe was an Ohio State Fair award winner.

Craziness Ensues

After dinner and plenty of cocktails, we played a fun game I found – sort of like charades. You had to act out what was on this little stick. We started off on the front porch and took plenty of videos to commemorate our insanity.

And I’m not going to lie – I was beyond toasted! Usually, I have to drive home, but since we were at my place, I was tucked in for the night! Doesn’t happen very often, so I took full advantage

In this first video, Christine had to pick a song to sing while Heidi danced to it! Ummm…you’ll certainly hear my thoughts in the background.

Warning – this second video is full of adult language and a raunchy moment or two! Not for children – scroll if you must! My potty mouth comes out when I’m a bit looped! Oops

Heidi apparently doesn’t know the difference between the Chicken Dance and the Hokey Pokey?

Julie seems to think she’s a ninja with this improv? I don’t know about you, but I DIDN’T see it

Although the girls and I are diligent in our quest to spend one special day a month together during, this girls’ day definitely goes down in the books as top notch. There’s a quote (not sure who said it) that says, “If you have crazy friends, you have everything.” Well…I apparently have it all, because I’m privileged enough to have a bunch of crazy ass broads in my inner circle.

Until next time, spend time with your friends, make bestie memories and document every last one of them. Someday, you’ll thank me And, while you’re at it, get your own Friendsgiving on the books.

The post Friendsgiving with the Besties appeared first on Quite Simply Us.