Stuff your crust

 

Some people like crust and some people don't. I like crust some of the time. I like stuffed crust all of the time.

To make your own stuffed crust all you have to do is put string cheese along the edges of your crust and roll the crust over the cheese. Super easy and super yummy.

Don't tear the string cheese in half cause it isn't enough cheese to make it super yummy afer it melts when baking.

 

 

 

The Yummiest Sandwich

In April during General Conference we threw together a sandwich with random ingredients from our fridge. Best Sandwich Ever! My 2 year old ate his whole sandwich. He's a picky eater so this was very impressive.

 

 

 

 

First, set the oven to broil and then lay out sandwich bread on a baking sheet, slice some  tomatoes and lay them on the bread.

 

Then, you slice up an avacado and lay the slices on top of the tomatoes.

Then, you put a generous amoount of mozzerella cheese on top of the avacado and tomato.

 

You can skip the step with the meat or not. It's good both ways. The first time we made these sandwiches we used bacon. When I was taking these pictures we used ham. Both versions are good but with bacon is the best.

 

Then, you sprinkle some seasonal salt on the sandwich. This makes all of the difference! So good!

 

Lastly, put your baking sheet with your yummy sandwiches in the oven to broil. Broiling goes really fast so watch the sandwiches carefully. I took pictures of this side because the other side of the sandwich is a bit more crispy because I didn't watch it closely enough.

 

Anyway, broil on one side for about 3 minutes then flip the sandwiches - the cheese makes it stick together - and broil for 2 minutes on the other side.

Yucky Potatoes No More

You know how potatoes go brown if they're cut up and not used right away? Guess what, it doesn't have to happen. 

 

All you have to do is put your cut up potatoes in cold water and they stay nice and starchy white. Supposedly, it works fine if you just use cold water but I like to doubly make sure that mine stays cold. So, I put mine in a bowl of water in the fridge. Once, I left them in the fridge for 2 days and when I took them out to cook with them they seemed like I had just cut them up. 

This is so awesome for me because I make my freezer meals a-step-a-day style. One day I cut up the veggies, then I cook the meat and shred it, etc. Anyway, this works great for me! Also, I bet this would work for apples too. That way you don't have to put lemon juice on them and make them taste sour. Eww.

Chicken Adobo

Preface: My husband spent 2 years living in the Philippines as a missionary for our church. We are Latter-Day Saints; more commonly referred to as Mormons. The hubby loves all things Filipino - it's weird that the country name starts with a ph but the nationality title starts with an f, huh? Anyway, we try to eat a nice variety of Filipino food. Our staple Filipino meals are Lumpia, Bicol Express, and Chicken Adobo. Oh. My. Goodness. These dishes are so fabulous! Once, I made Adobo frequently enough that my man had to ask me not to make it so much. I was upset because I love this dish soooo much. What makes it even better is that it cooks in the crock pot. Awesome.

Chicken Adobo

4 chicken drumsticks frozen*

3/4 C. apple cider vinegar

3/4 C. soy sauce

4-6 cloves of garlic, minced*

3 tsp. ginger powder

Put frozen drumsticks in crock pot. Combine sauce ingredients and pour over chicken, Cook for 4 hours on high, any longer than that, switch the temperature to low. Serve over rice.

See, isn't that so fabulously simply? You'll love it even more once you taste it.

*I am a freezer meal kind of girl and I've found that I like Adobo more when I put the frozen chicken in the crock pot vs. thawed chicken in the crock pot.

*I buy the minced garlic in a plastic container from Costco. It keeps forever because garlic is a natural preservative and it is much less of a hassle to scoop out a tsp of garlic compared to pulling out a cutting board and knife and finely mincing my garlic.