Pistachio Ice Cream

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Pistachio Ice Cream? Oh, yeah. Picture a creamy scoop of freshly churned ice cream with a nutty pistachio kick and then picture me trying to resist going back for “just one more taste” all day long. That pretty much sums up this batch of ice cream.

scoop of ice cream with pistachios in small black bowl

Pistachio Ice Cream

This ice cream combines the cold and creamy sweetness of ice cream with the subtle, earthy flavor of pistachio nuts. There’s a hint of vanilla in the background and it compliments that distinct nutty flavor.

Pistachio ice cream has a unique nuttiness (is that even a word??) to it with the pistachio flavor in the creamy ice cream base and the plentiful nuts sprinkled throughout each scoop. Those nuts bring a fun crunch to every bite.

My family enjoys old-fashioned ice creams very much. Rum Raisin, Tin Roof Sundae, Pralines and Cream, and my grandmother’s Six Three’s Ice Cream are popular favorites. And now, pistachio ice cream has earned a seat at the dessert table too.

And in a surprising-to-me twist, my middle son told me a few days ago that pistachio is his new favorite ice cream flavor. While it’s a bit of an acquired taste for some, we all enjoy it.

pistachios and sugar in food processor

Weekly Menu Plan – Apr. 29 to May 5

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Weekly Menu Plan – Apr. 29 to May 5

a graphic showing a weekly menu graphic

This week ends with our fabulous steak fajitas as we celebrate Cinco de Mayo! All the days leading up to that are family-friendly, quick and easy meals! Summer is on the horizon, friends! I feel it!

Monday: Homemade Mac N Cheese

Tuesday: Cilantro Lime Chicken Burrito Bowl

Wednesday: Air Fryer BBQ Salmon

Thursday: Teriyaki Chicken Casserole

Friday: Loaded Baked Potato w/ Homemade Cheese Sauce

Saturday: Perfect Scrambled Eggs with a Side of Bacon

Sunday/Cinco de Mayo: Favorite Steak Fajitas

READ: Weekly Menu Plan – Apr. 29 to May 5

The Easiest (and tastiest!) Chili Recipe Ever

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This easy chili recipe is filled with beans, tomatoes, corn, and plenty of Mexican spices. I’ve made this chili with meat and without and it’s delicious both ways.

I’m sharing the easiest chili recipe I make with you today, because as simple as it is, it remains my go-to dinner plan when we arrive home from traveling and I don’t have time or motivation to head for the store.

The easiest and tastiest chili you'll ever make!

Simple Chili Recipe

Originally, this was simply an assortment of canned goods that I combined one afternoon when we had just arrived back in town and there wasn’t a bit of fresh food in the house.

After every single person at the table commented on how much they enjoyed the meal, I decided to scribble out a list of the ingredients and make it again. I’ve tweaked the ingredients a little bit here and there but no matter what, it comes out delicious every time.

The convenience of this recipe can’t be beaten. Ten years later, with the same nine cans of beans, tomatoes, green chile, and corn, it all still adds up to a comforting, warm, satisfying, and healthy meal.

Lazy Day Chili - a.k.a. Nine Can Chili

Best Easy Chili Recipe

I’ve made many chilis in my day and many, like Hearty Pepper Chili, Whit

The Best 5 Minute Restaurant Style Homemade Salsa Recipe

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The Best 5 Minute Restaurant Style Homemade Salsa Recipe

A bowl of homemade salsa in which a tortilla chip is being dipped. The salsa is sprinkled with cilantro leaves and has cilantro and roma tomatoes and a lime in the background. There is also a wooden bowl of chips in the background.

This is the best 5 minute restaurant style homemade salsa recipe! It is fresh, flavorful and easy to make. You’ll never buy salsa again and you might find yourself eating it every night!

Best Homemade Salsa Recipe

This post has been a long time coming. It’s no laughing matter to set out to make the Best Homemade Salsa Recipe. It all started years ago when my friend, Krysta, made the most delicious homemade salsa EVER.

What’s the key? Oh, friend let me tell you…

Restaurant Salsa Recipe

A restaurant salsa is not big and chunky, that’s a pico de gallo. No, this easy salsa recipe is actually more similar to what you’d pour out of a jar with 100% better flavor.

What makes it a restaurant salsa? Two things:

  1. Canned Fire Roasted Tomatoes
  2. Blending versus strictly chopping the ingredients.

Oh Sweet Basil Pro Tip

If you live anywhere like we do, fresh tomatoes might not be super easy to get all year round, however they do make for the best salsa.

Let’s break it down even more so that you can be successful whether at the grocery store or at the farmer’s market.

Which Tomatoes are Best for Salsa?

When making a homemade salsa like our chunky tomato salsa you can use a variety of tomatoes, but for a restaurant style salsa you’re going to want to stick to Roma Tomatoes.

How to Pick Good Tomatoes

  • Tight Skin- Look for tomatoes with really tight, smooth skin, no wrinkles as that’s a sign of withering from age.
  • Coloring- Even coloring without yellow or orange or green marks means it ripened on the vine as it should.
  • Weight- The heavier the tomato the better! This is the most important of all. Pick it up and resist squeezing it. The more often you feel tomatoes the better you’ll get at feeling the weight.

Should You Add Sugar to Salsa?

A dash of sugar is used to balance the acidity of the tomatoes which often comes from using store-bought vs garden tomatoes.

Salsa Ingredients

While you can use all canned items (not the onion) for salsa, I’ve found that a combination of fresh and canned works the best for a copycat Mexican restaurant salsa recipe. I think that’s because the canned tomatoes add a more thick and saucy salsa versus a pico de gallo like salsa.

Here’s what we use for Mexican Salsa:

  • T

The Best Pinto Beans Recipe

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The Best Pinto Beans Recipe

a photo of a royal blue ceramic bowl full of pinto beans topped with chopped fresh cilantro.

I live for the simple side dish, and it doesn’t get much more simple than The Best Pinto Beans from a Can Recipe. A little red onion and the perfect blend of spices (including one you’ll never suspect), and you’ll be eating these by the spoonful!

I tend to be one of those pinto with chicken, black beans with beef people. My kids are slooooow to the beans scene. It has taken years to convince them and it all started as black beans. Now I’m finally showing them just how crazy delicious pinto beans are, especially if you add in cinnamon. It is a sneaky secret you’d never guess was there but cannot live without.

What Ingredients Do I Need to Make Pinto Beans?

You’ll want to head to the produce section and grab some red onion and cilantro, and the rest of your ingredients are going to come from the spice cupboard, besides the beans themselves, of course! If you’ve ever wondered how to add flavor to canned pinto beans, here is the list of ingredients you’ll need:

  • Red Onion
  • Garlic Cloves
  • Garlic Salt
  • Chili Powder
  • Cumin
  • Cinnamon
  • Oregano
  • Salt
  • Cilantro
  • Olive Oil
  • Pinto Beans (canned)

The measurements of each ingredient can be found in the recipe card at the end of this post.

How to Make Canned Pinto Beans Taste Delicious

I promised this recipe would be easy, so let me prove it! Here are the basic steps:

  1. Sauté the onions in olive oil over medium heat.
  2. Add the garlic and then all the seasonings.
  3. Add the pinto beans and water.
  4. Let the beans simmer.

Simple, right?! All of these instructions in full detail can be found in the recipe card at the end of this post.

Should You Drain Canned Pinto Beans?

The short answer to that is, it depends. It honestly depends on the recipe and how much extra liquids the recipe can handle. For this recipe, we want them drained so all the flavors from the spices and onions can saturate the beans.

I also don’t like the thick, sort of chalky flavor and texture of the liquid that the beans are canned with. I like to give the beans a good rinse then add water if a little extra moisture is needed to cook the beans.

Do You Have to Cook Pinto Beans from a Can?

No, canned beans are fully cooked and ready to eat straight from the can and cold if your heart desires. Which it shouldn’t desire because…ew!

Can I Make This Recipe in the Instant Pot or Slow Cooker?

Yes, this recipe can be made in either the Instant pot or slow cooker.

Instant Pot: Put the Instant Pot on sauté mode and cook the onions and garlic until tender. Then add the spices to bloom them. Add the pinto beans and wate