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Butternut Squash Crescent Cups

by 4 Comments

These Butternut Squash Crescent Cups are a cozy, savory bite wrapped in buttery crescent dough and filled with roasted squash, caramelized onions, creamy cheese, and crispy sage. They're the kind of appetizer that looks impressive but is surprisingly easy to make.

Butternut Squash Crescent Cups in a stainless steel muffin tin.
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Why You'll Love This Recipe

Easy base: using crescent dough keeps this recipe strees free.

Flavor packed: roasted butternut squash, caramelized onions, and sage are a perfect trio.

Crowd favorite: they work as both an appetizer or a side dish, and guests always go back for seconds.

Key Ingredients for Butternut Squash Crescent Cups

  • Butternut Squash: roasted with olive oil, brown sugar, and cayenne for a sweet spicy kick.
  • Crescent roll dough: the shortcut that makes these little cups quick and easy.
  • Havarti cheese: melty and creamy, but Monterey Jack works if you prefer.
  • Caramelized onions: adds rich sweetness that balances the squash.
  • Fresh sage: fried in butter for a crisp garnish and nutty flavor.

Ingredient Substitutions

  • Use sweet potatoes instead of butternut squash for a different fall twist.
  • Try goat cheese or feta in place of havarti for a tangier flavor.
  • Swap in puff pastry sheets if you want a flakier bite.

Variations on Butternut Squash Crescent Cups

  • Holiday style: add dried cranberries to the squash mixture for a festive touch.
  • Savory spin: mix in crispy bacon crumbles for a heartier filling.
  • Mini party bites: use a mini uffin tin for bite sized appetizers.

Tips for Perfect Crescent Cups

  • Roast fully: make sure the squash is tender before adding it to the dough, so it melts into the filling.
  • Caramelize slowly: low and slow heat brings out the sweetness in the onions.
  • Serve warm: these are best right from the oven when the cheese is still melty.

How to Store and Reheat

Store leftover cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8-10 minutes until warmed through.

Serve With...

These Butternut Squash Crescent Cups pair beautifully with other appetizers like Bacon Wrapped Water Chestnuts, Buffalo Chickpea Dip, and Mom's Easy Cheese Ball Recipe. For something sweet, serve them alongside these mini Pumpkin Cream Pie with Toffee Bits.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Butternut Squash Crescent Cups

Shelby Law Ruttan
Butternut Squash Crescent Cups are a warm and flavorful appetizer made with roasted squash, caramelized onions, cheese, and sage baked inside flaky crescent dough.
No ratings yet
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Cook Time 15 minutes
45 minutes
Total Time 1 hour
Course Appetizers
Cuisine American
Servings 12
Calories 137 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 ounces Refrigerated crescent dinner rolls
  • 4 cups butternut squash cubed into bite sized pieces
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper , or to taste
  • 1 tablespoon brown sugar
  • ½ cup havarti cheese cut in small cubes (or monterey jack works well too)
  • 9 fresh sage leaves
  • ½ large onion sliced thin
  • 2 tablespoons butter

Instructions
 

  • Heat oven to 375 degrees F.  Mix squash, olive oil, salt, cayenne, and brown sugar and place in roasting pan. Place in oven and roast until pieces are tender. About 30 minutes.
  • While squash is cooking, prep onions by placing 1 tablespoon butter in medium hot skillet and cooking until browned. This took me about 20 minutes. Remove onions from pan, wipe out any moisture and place remaining tablespoon butter in pan. Cook until it starts to bubble, then add fresh sage and fry until sage becomes darker and butter is browned. Remove sage from pan and set aside on paper towel.
  • If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
  • Cut dough into 6 squares. Gently press squares into 6 ungreased muffin cups, shaping edges to form rims ¼ inch high.
  • Mix cooked squash (will still be hot) with 3 pieces of sage (crumble the sage into the squash), and havarti cheese. Scoop squash into muffin cups. Top with caramelized onions.
  • Bake 15 to 20 minutes or until edges are golden brown. Cool 5 minutes. Remove from muffin cups and garnish with fried sage leaf.

Nutrition

Calories: 137kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 9mgSodium: 298mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 5091IUVitamin C: 10mgCalcium: 54mgIron: 1mgNet Carbohydrates: 14g
Keyword butternut squash appetizers, Butternut Squash Crescent Cups, crescent dough recipes, Crescent Roll Appetizers, fall appetizer recipes, Squash Crescent Cups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Al Fresco Jalapeno Chicken Sausage and Tortellini Soup

by 2 Comments

Jalapeno Chicken Sausage and Tortellini Soup

📖 Recipe

Jalapeno Chicken Sausage and Tortellini Soup

Jalapeno Chicken Sausage and Tortellini Soup

Shelby Law Ruttan
Spicy sausage with a chicken broth base, a taste of wine, tomatoes, spinach, and cheese tortellini - delicious mixture!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course lunch
Cuisine American
Servings 6
Calories 485 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat Dutch oven with ½ teaspoon of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
  • While your sausage is cooking, mince your garlic cloves. Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil.
  • Cook for about 2 minutes then add tortellini.
  • Simmer for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes.
  • Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.
  •  

Nutrition

Calories: 485kcalCarbohydrates: 44gProtein: 26gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 86mgSodium: 1906mgPotassium: 329mgFiber: 4gSugar: 5gVitamin A: 1519IUVitamin C: 24mgCalcium: 151mgIron: 4mg
Keyword Chicken Sausage Tortellini Soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

The Best Apple Crisp I ever made

by 12 Comments

This easy Apple Crisp recipe has a delicious apple cinnamon flavor and a crispy, chewy, brown sugar and oatmeal topping that is absolutely delicious! That makes this the Best Apple Crisp I ever made!

When I think of apple crips, I think of my school days. With the sweet thickened apples and that crispy, chewy, and absolutely delicious crumb topping. I would take the dessert for the topping alone, I loved it that much!

Making a dessert to please myself

I belive most of my readers who come by here on a regular basis know that I am not the picky one in our household. However, there are a few things I am picky about. 

One food I am picky about is Apple Crisp. I like my apple crisp to taste just the apple crisp we would get in the school cafeteria when I was a little girl. If Apple Crisp was on the menu, then you better bet I was buying my lunch that day, no matter what it was!

The Best Apple Crisp I ever Made on a red plate with a scoop of vanilla ice cream

What makes this the best Apple Crisp Recipe I ever made

The Apples: You want a juicy apple. One of my favorite apples to use is the Honeycrisp Apple. Actually, its one of the only ones I really want to buy when apple season is here. Other apples that would work well would be a tart apple such as the cortland, a golden delicious, or Granny Smith apple.

The crisp topping: butter, brown sugar, flour, and oats are a requirement for a yummy topping. You need the right amount of all these things to get the best result!

peeled and cored apples with an apple peeler and corer next to them

Tips and substitutions

  • Don't skip peeling the apples and make sure they are thinly sliced.
  • If peeling the apples ahead of time, toss prepared apples with lemon juice to prevent browning.
  • Substitute 1 tablespoon of apple cider for the water.
  • Substitute 1 teaspoon ground nutmeg for the cinnamon, or use ½ teaspoon cinnamon and ½ teaspoon nutmeg.

Other delicious apple desserts you may like

Apple Upside Down Cake is a delicious fall treat with caramelized apple topping once the cake is flipped.

Apple Dutch Baby is a delicious German style pancake full of apple and cinnamon. It's gluten free also!

Salted Caramel Apple Cake

Mom's Apple Pie in a Jar is a great recipe to make when preserving apples. Just open the jar and bake the filling in a pie crust!

Salted Caramel Apple Cake is a delicious dense cake with quarter apples and a salted caramel topping.

Caramel Apple Cheese Danish has a cream cheese and apple filling baked in a pastry braid.

Mom's Apple Pie Filling

Homemade Apple Fritters are a good old fashioned take on a homemade doughnut, only its full of apples!

Hot Fireball Apple Cider is a hot beverage that will warm you up!

📖 Recipe

The Best Apple Crisp I ever Made on a red plate with a scoop of vanilla ice cream

The Best Apple Crisp

Shelby Law Ruttan
This Apple Crisp has a delicious apple base with a crispy and chewy crumb topping that is perfect with a scoop of vanilla ice cream!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 9
Calories 269 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Apple Filling

  • 6 cups peeled cored, and sliced Honeycrisp apples,
  • ½ cups white sugar
  • 1 tablespoon flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon water

Oat Topping

Instructions
 

  • Preheat oven to 350 degrees.
  • In a medium sized bowl, toss apples with ½ cup sugar, cinnamon, and water. Transfer the apple mixture to an 8×8 pan sprayed with cooking spray.
  • In large bowl, add the flour, oats, sugar, baking powder, baking soda, and salt. Stir to combine . Pour the melted butter over the flour mixture and stir until the flour is moist.
  • Crumble the topping with fingers over top of sliced apples until apples are entirely covered.
  • Bake 35 minutes, or until top is golden brown and filling is bubbling up through the sides of the crisp.
  • Serve warm with a scoop of vanilla ice cream or topping of your choice.

Nutrition

Serving: 1gCalories: 269kcalCarbohydrates: 50gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 18mgSodium: 114mgFiber: 3gSugar: 34g
Keyword The Best Apple Crisp
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Coleslaw Recipe

by 6 Comments

This Homemade Coleslaw Recipe is a delicious quick and easy cabbage recipe. It is creamy, sweet, and tangy with a nice crunch from the cabbage. This old fashioned side dish recipe goes great alongside any fish, chicken, or red meat protein. It also is delicious as a topping on a pulled pork or chicken sandwich.

The mayonnaise dressing made with apple cider vinegar gives it that sour bite that I love so much. If you aren't a fan of the strong tang of apple cider vinegar, unseasoned rice vinegar works also and is zero carbs.

Overhead view of sweet and tangy homemade coleslaw recipe

However, we love that tang of vinegar combined with the sweetness giving it a sweet and sour flavor. Try this homemade coleslaw recipe on this Pulled Chicken Sandwich or these Pulled Pork Tacos, you will be happy you did!

A family side dish recipe

My mom always made a homemade coleslaw recipe with pineapple when I was a young girl. However, I never cared for it because she of the pineapple and big pieces of onion I would bite into. I was never a fan of raw onions as a child. I'm not sure why I didn't like pineapple in it, but I still don't care for the fruit in my homemade coleslaw!

Fast forward to when I was first married. My spouse's mom made a homemade coleslaw recipe when I was visiting. I watched her shred the onion, carrot and cabbage in her food processor. That immediately impressed me because it took her only seconds to do so!

Then she made a dressing of mayonnaise, vinegar, sugar, and celery seed. No pineapple involved. And, there were no chunks of onion because it was processed fine. I gave it a try, and I've been a fan of this Homemade Coleslaw recipe ever since!

Homemade Coleslaw Recipe

How to make a homemade coleslaw recipe

I like to use green cabbage when I make this particular recipe. However, red cabbage will also work and you can sprinkle a little bit of both if you wish. I don't pull my food processor out much anymore when I make this recipe because I will sometimes buy the store-bought pre-shredded cabbage.

A lot of people will buy a creamy coleslaw dressing, but to be honest, if your going to make a homemade coleslaw recipe to begin with, you should make your own dressing. it's a shame to spend the money on a bottled jar.

This slaw dressing is made with mayonnaise, Monkfruit (or sugar if your not keto), apple cider vinegar, and celery seed. The celery seed is optional, but we really love the flavor of it in the dressing.

Whisk the ingredients together well until they are creamy. If your not sure how sweet you like your coleslaw dressing, then be sure to add the sweetener a little at a time and adjust to your taste.

After the slaw dressing is combined, it can then be poured over the cabbage mixture. Toss it well, add salt and pepper if needed, then store in the refrigerator until ready to serve!

Variations to make with this recipe:

  • Add a cup of well drained diced pineapple (to satisfy the sweet lover!)
  • For a little more tang, you can add ½ to 1 teaspoon dijon mustard
  • Add some ½ cup dried cranberries
  • Dice a small jalapeno and stir in for a little sweet heat action!
A venison sloppy joe topped with homemade coleslaw recipe
Delicious served on this Homemade Venison Sloppy Joe Recipe!

Other low carb/keto cabbage recipes you may like

We are big cabbage fans and love to try new recipes. Here are some of our favorites!

What to serve with Homemade Coleslaw

I always relate coleslaw to summer and picnics. However, we literally eat this year round. Grumpy will like me to send it as a side dish in his lunch and we love to eat it on Homemade Venison Sloppy Joes (which is also a keto/low carb recipe!).

Many people love fish with their coleslaw. This keto friendly Fried Cod Fish goes great a nice side of homemade coleslaw. Or, if your more of a chicken fan, try this Crispy Air Fried Chicken Breast that is also keto friendly!

Wait a minute! You put carrots in this low carb/keto recipe!

Why yes I did! So, before you get all keto police on me. Let me explain. Carrots are OK with us. If you don't like them or are super strict keto, and won't eat them because they are a higher carb vegetable, then leave them out. Plain and simple. We don't have a problem with carrots. Just like onions, which are another higher carb vegetable, we limit the amount we use per serving.

📖 Recipe

Homemade Coleslaw Recipe

Homemade Coleslaw Recipe

Shelby Law Ruttan
Sweet and Tangy Coleslaw in a mayonnaise based dressing.
5 from 4 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Keto Side Dish
Cuisine American
Servings 8 servings
Calories 157 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 cups Cabbage shredded
  • 1 Carrot shredded
  • ¼ small onion shredded
  • ¾ cup mayonnaise
  • 2 tablespoon seasoned rice vinegar
  • 2 tablespoon Monkfruit Sweetener
  • ½ teaspoon Celery Seed
  • Salt and Pepper to taste

Instructions
 

  • Shred the cabbage, carrot, and onion in a food processor.  Transfer to large mixing bowl.
  • Mix together the mayonnaise, coleslaw, vinegar, celery seed, Monkfruit, salt and pepper.
  • Pour dressing mixture over Cabbage mixture.  Toss to coat.  
  • Refrigerate until ready to serve. Coleslaw recipe can be stored up to 3 days in the refrigerator.

Nutrition

Serving: 1gCalories: 157kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 9mgSodium: 145mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 1322IUVitamin C: 14mgCalcium: 21mgIron: 1mg
Keyword Homemade Coleslaw
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Spice Fudge - Old Fashioned Fudge Recipe

by 18 Comments

This Pumpkin Spice Fudge recipe is made with 100% real pumpkin and is an old fashioned fudge recipe made with with no marshmallow cream or chips of any kind!

This fudge recipe has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers! It is perfect for adding to the holiday dessert tables and to add to gift baskets.

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Pumpkin Spice Fudge
Pumpkin Fudge in the saucepan with a candy thermometer in the fudge mixture.

Old Fashioned Fudge Recipes

I consider this Pumpkin Spice Fudge recipe and old fashioned boiled fudge. Old fashioned fudge means the recipe uses granulated sugar, butter, milk, and flavorings. It is boiled to the soft boil stage, then is beaten with a wooden spoon until no longer glossy.

This Pumpkin Fudge has a different texture than fudge made with marshmallow cream. It is toothsome, but still creamy and holds up well. To me, making a good old fashioned fudge recipe is a language of love. It takes a bit of arm work, but worth the smiles!

Pumpkin Spice Fudge mixture boiling in the saucepan with the candy thermometer in the mixture.
Pumpkin Fudge boiling its way to the soft ball stage.

🥘 Ingredients

Granulated sugar adds sweetness, flavor, and body to the pumpkin fudge.

Unsalted butter is used to keep the sugar from crystalizing. It also adds great flavor to the fudge.

Whole milk is what adds moisture to the recipe and with the butter aids in breaking down the sugar molecules.

Light corn syrup helps add a silky and creamy texture to the fudge recipe

Pumpkin puree, pure canned pumpkin, not pumpkin pie filling.

Pumpkin pie spice, you can use pre-made spice, or make your own pumpkin pie spice.

Vanilla extract is added for its flavor. It also aids in bringing out the flavor of the other ingredients.

Salt is added to enhance the flavor or the pumpkin fudge.

Chunked butter sitting on the butter wrapper.
Chunks of butter and pure vanilla extract add and enhance the flavor of the fudge.

🍽 Equipment

A good sized saucepan that is equipped to hold the pumpkin fudge when it is boiling. A 4-quart saucepan like this one works well.

Candy Thermometer to gauge when the candy has reached soft boil stage.

One 8x8 cake dish.

Parchment paper or foil for lining the dish.

Large knife for easy cutting of the pumpkin fudge.

Pumpkin Spice Fudge
This is what your fudge should look like when you're looking to have it "lose its gloss". It will start to thicken and not be shiny like it was after removing it from the stove.

🔪 Instructions

Step 1:

  1. Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.

Step 2:

  1. In a 3-quart saucepan, mix together the sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring the mixture to a boil over high heat, stirring constantly.
  2. Reduce the heat to medium and continue boiling. Do not stir. Watch carefully that the mixture does not boil over the top of the pot.
  3. When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat.

Step 3:

  1. Stir the vanilla and butter into the fudge mixture. Cool to lukewarm (110 degrees F on candy thermometer).

Step 4:

  1. Beat the fudge mixture until it is very thick and loses some of its gloss.
  2. Quickly pour into a greased eight-inch pan lined with parchment paper or foil. Cool until firm.
  3. Lift the cooled fudge out of the pan using parchment paper or foil as handles and cut into 36 squares.  
Camera shot of Pumpkin Spice Fudge with frankenstein treat boxes blurred in the background.

💭 Pumpkin Fudge Making Tips

  1. Whisk the ingredients that will be cooked on the stove together really well before turning on your heat. This is to ensure the pumpkin is completely incorporated into the sugar mixture..
  2. Using a candy thermometer is highly recommended. They are fairly inexpensive to buy and comes in handy for more than fudge making.
  3. After stirring in the butter and vanilla extract, allow the candy sit to cool to lukewarm (about 110 degrees) before beating.
  4. As soon as the candy starts looking "dull" or "loses its gloss" pour it into the prepared dish! If you wait, your fudge can harden faster than you can pour it.
  5. Let the fudge recipe completely cool before you cut into it. This pumpkin fudge will be a little bit more fragile.
  6. Last, but not least: Send photos of your pumpkin fudge to the ones you love - whether or not you're going to mail (or hand deliver) it to them. This is just so they can respond with "Oh YUMMY!"
Cooled candy removed from the dish and cut into strips.

More Fudge Recipes

Cut pieces of fudge stacked on a green marble board.

*If you made this Pumpkin Spice Fudge recipe, please give it a star rating*

📖 Recipe

Pumpkin Spice Fudge

Pumpkin Spice Fudge

Shelby Law Ruttan
This Pumpkin Spice Fudge is made with 100% real pumpkin, cooked the old-fashioned way with no marshmallow cream or chips of any kind! This fudge has pumpkin pie flavor in candy form that is bound to please both the pumpkin and fudge lovers!
5 from 6 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 36 pieces
Calories 87 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line an 8x8 pan with tinfoil. Spray foil with cooking spray and set aside.
  • In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin, pumpkin pie spice, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. Watch carefully as mixture may come to the top of pot, it will eventually go down however, if your heat is a little too high, it could boil over.
  • When mixture registers 230 degrees F (soft ball stage) on candy thermometer, remove pan from heat. Stir vanilla and butter. Cool to lukewarm (110 degrees F on candy thermometer).
  • Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm, lift fudge out of pan using foil as handles and cut into 36 squares.  

Notes

Cooking times are approximate. Please use your candy thermometer to gauge when fudge is cooked to correct stage.
 

Nutrition

Serving: 1pieceCalories: 87kcalCarbohydrates: 19gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 21mgPotassium: 17mgFiber: 1gSugar: 19gVitamin A: 580IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword Old-Fashioned Fudge, Pumpkin Fudge, Pumpkin Spice Fudge
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cajun Shrimp and Sausage with Jasmine Rice

by 8 Comments

This Cajun Shrimp and Sausage with Jasmine Rice is full of bold flavor and comes together in just 30 minutes. It's a quick and easy weeknight dinner that's both comforting and satisfying.

This recipe was created during my time int he Alllrecipes Allstar Program using Al Fresco Andouille Chicken Sausage. One of my favorite products that I've used in place of chicken in recipes like my Buffalo Chicken Panini.

I pared it with shrimp and jasmine rice cooked in a seafood broth for dish that's packed with southern-inspired flavor.

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Why You'll Love Cajun Shrimp and Sausage

Quick and easy: Ready in 30 minutes, perfect for busy weeknights.

Bold Cajun flavor: A little spicy, a little smoky, and totally satisfying.

Perfect pairing: Tender shrimp and smoky sausage served over rich, seasoned rice.

Key Ingredients

See the recipe card below for a full list of ingredients and instructions.

Andouille Chicken Sausage: Adds spice and smokiness to the dish.

Raw Shrimp: A fast cooking seafood that brings sweetness and texture.

Cajun Seasoning: Adds heat and depth. Adjust the amount toy our taste.

Red Bell Pepper: A mild and colofrul contrast to the spices.

Better than Bouillon Lobster Base: Infuses the rice with rich seafood flavor.

Garlic and Onion: A classic base for building savory flavor.

Parsley: Fresh or dried, it adds a nice pop of color and freshness to the rice.

Ingredient Substitutions

  • Use chicken or vegetable broth instead of lobster base if preferred.
  • Sub kielbasa or smoked turkey sausage for a different flavor.
  • Serve with Coconut Cauliflower Rice for a low carb option and a sweet and spicy contrast of flavors.

Cajun Sausage and Shrimp Variations

  • Stir chopped spinach into the rice for added greens.
  • Add a splash of cream to the skillet for a creamy Cajun sauce.
  • Swap the jasmine rice with brown rice or quinoa for extra fiber.

Top Tips for Preparing Shrimp and Sausage

  • Start the rice first so it's ready by the time the sausage and shrimp are done.
  • Sear the sausage to bring out it's smoky flavor before adding the shrimp.
  • Stir parsley in at the end of cooking for the freshest flavor.

Storage and Reheating

Store leftovers in separate containers for up to 3 days. Reheat the sausage and shrimp gently in a skillet or microwave. Rice can be reheated with a splash of water to loosen it up.

Serve with...

Pair this with a side of Garlic Cheddar Biscuits or a fresh garden salad topped with Homemade Ranch Dressing. For dessert, a slice of Lemon Bundt Cake is the perfect cool finish.

More Shrimp and Sausage Recipes You'll Love

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of a plate of Cajun Shrimp and Chicken Sausage served over seasoned rice, topped with sauteed red bell peppers and garnished with herbs.

Cajun Shrimp and Sausage with Jasmine Rice

Shelby Law Ruttan
This Cajun inspired dinner combines seared chicken sausage and tender shrimp with jasmine rice simmered in a rich seafood broth. It's full of flavor, simple to prepare, and perfect for a quick weeknight meal with a little southern flair.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Cajun
Servings 4
Calories 330 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2½ Andouille Chicken Sausages sliced diagonally
  • ½ pound raw shrimp peeled and deveined
  • 2 teaspoons cajun seasoning adjust to your preference for flavor
  • ¼ cup diced red pepper
  • 1 tablespoons olive oil divided
  • ½ tablespoon unsalted butter
  • ¼ cup chopped onion
  • 2 cloves garlic , chopped
  • 2 cups water
  • 1 cup jasmine rice
  • 2 teaspoons Better than Bouillon Lobster Base or your favorite seafood broth
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried

Instructions
 

  • In large stockpot over medium heat, use ½ tablespoon of olive oil and saute onion and garlic until onion is tender.
  • Add the 2 cups of water and bouillon. Bring to a boil. Add rice and stir. Bring back to a boil and then turn heat down to simmer. Simmer for 20 minutes. When rice is fully cooked, stir in parsley.
  • Heat a large skillet with the remaining olive oil over medium heat. Add sausage to skillet and saute until just browned. Add red pepper pieces and saute another 2 minutes.
  • While pepper and sausage is cooking, coat shrimp with the cajun seasoning. Add butter to skillet and and turn heat up slightly. (just enough to make the shrimp give a real good sizzle. Add shrimp and cook for about 2-3 minutes, until shrimp is no longer transparent.
  • Serve shrimp and sausage mixture over top of rice.

Notes

 
 
 

Nutrition

Calories: 330kcalCarbohydrates: 42gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 41mgSodium: 564mgPotassium: 122mgFiber: 1gSugar: 2gVitamin A: 1100IUVitamin C: 15mgCalcium: 26mgIron: 1mgNet Carbohydrates: 41g
Keyword Cajun Shrimp and Sausage, Shrimp Andouille Chicken Sausage Stir-Fry
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Beef Sirloin and Bell Pepper Kebabs

by 3 Comments

Beef Sirloin and Bell Pepper Kabobs are marinated in a slightly spicy marinade full of fresh garlic and herbs then grilled to perfection! Made with Certified Angus Beef Brand ® for the best flavor!
Beef Sirloin and Bell Pepper Kebabs

I don't make kebabs often.  That just may change now!  When I made these, I made them knowing full well that Grumpy did not "like" kebabs. I'm not totally sure of his reason for not liking them, but something tells me it has something to do with the peppers on kebabs.  He's not a big pepper fan.  However, Grumpy ate these kebabs without complaint (his dad and stepmom were here.  I tend to think he behaved pretty well for their benefit!

I served a Roasted Mushroom Quinoa and salad and bread with dipping oil.  After we settled down for the evening, Grumpy asked me if there were any of "those kebabs" left over.  I responded that that there were a couple and asked him if he would like them. According to Grumpy, they were very flavorful!  I'll definitely not be afraid to make kebabs again since Grumpy enjoyed these and I'll definitely make them with this marinade again.

When it comes to the beef, I will only go with the best and that is Certified Angus Beef Brand®! Be sure to look for it at your local grocer. Not sure where to find it? Check out their locator on their website! I like to buy mine at our local Price Chopper. Last, but not least, if you are looking for a great marinade recipe, definitely try this one out!

📖 Recipe

Beef Sirloin and Pepper Kabobs

Beef Sirloin and Bell Pepper Kebabs

Shelby Law Ruttan
Marinated Beef Sirloin with onions and bell peppers cooked on the grill.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings
Calories 278 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Blend marinade ingredients together and toss in beef chunks. Refrigerate and marinade at least 6 hours. The longer the better!Alternate pieces of beef, peppers, and onion on skewers. Place skewers on hot grill and continue to marinade with sauce as skewers are grilling. Grill until meat is at desired doneness - 9-11 minutes for medium to medium rare and 11-13 minutes for medium to medium well. Transfer to a large plate and let rest for 5 minutes prior to serving.Note: Prep time includes only the cutting and mixing of ingredients. This does not include your marinade time. Please keep this in consideration when planning your meal.

Nutrition

Serving: 2gCalories: 278kcal
Keyword beef, Beef sirloin, grilling, kebabs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Caramelized Onion Mashed Red Potatoes with Bacon and Cheese

by 8 Comments

I admit, its a mouthful.  But it is such a yummy mouthful that you can't stop at one bite.  As a matter of fact, I would happily hide these potatoes and hoard them all to myself.  If I was a selfish person.  I first made this recipe in November of 2008.  Like a lot of other bloggers who first started out, I have become a lot more concerned about "how" my photo is portrayed.  While it seems to still be a popular post (even with not the greatest quality photo!), I decided it was time to take a better photo and comfort myself some more :o)

I've been a little melancholy.  Missing my boys, my mom and dad, and other members of my family, and realize just how much I took for granted that they were so close by.  What I would do to be able to see them as often as I did when we lived closer.  We don't plan to go back home until Christmas this year and I'm looking very forward to seeing Justin & Kristina, Isabelle & Maggie (those gorgeous grand puppies!) and seeing them in their first Christmas as being new homeowners!  I am so excited and happy for them!  In all of this homesickness, I have had this major craving for creamy, cheesey, flavor filled, bacon coated mashed potatoes.  Yup.  Mashed potatoes.  Me, the girl caught tossing them in the trash can one Christmas because I hated them.  lol  I don't know what was wrong with me then, but I sure am glad I'm cured of that disease now!  Ha!  I think this is where I will leave you since you are definitely going to want to make these now.  I don't think it matters if its breakfast, lunch, dinner, or midnight snack.  Your going to want these potatoes.  So what are you waiting for? Lets go make them!

Caramelized Onion Mashed Red Potatoes with Bacon and Cheese
Printable Recipe

Weight Watcher Points Value:  4

(200 calories, 9 grams fat, 3 grams fiber)
Prep time: 15 minutes
Cook time: 25  minutes
Total time: 40 minutes

Calories per serving: 200
Fat per serving: 9 grams

Ingredients

  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 1 teaspoon salt, divided
  • 1-½ pounds medium red potatoes, quartered
  • 3 garlic cloves, peeled and halved
  • ⅓ cup reduced fat sour cream
  • 3 tablespoons fat free half and half (or milk)
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon butter, melted
  • ½ cup reduced fat cheddar cheese, shredded
  • 2 slices bacon, cooked and crumbled
    Cooking Directions          Heat oil in a large non-stick skillet over medium heat; add onions and ½ teaspoon salt. Cook and stir 15 minutes or until moisture has evaporated and onions are completely wilted. Reduce heat to medium-low. Cook and stir for 30-40 minutes or until onions are caramelized. (If necessary, add water, 1 tablespoon at a time, if onions begin to stick to pan).           

    • Place potatoes and garlic in large saucepan; cover with water. Bring to boil. Reduce heat; cover and simmer for 18-22 minutes or until tender.

    Drain potatoes; place in large bowl and mash. Add the sour cream, milk, pepper, and remaining salt; mash until blended. Stir in caramelized onions. Transfer to a serving bowl. Drizzle with butter; sprinkle with cheese and bacon.

    Homemade Guacamole Recipe - 1 Net carb

    by 7 Comments

    This Homemade Guacamole Recipe has the best of the fresh ingredients available! Made with ripe avocados, lime juice, tomatoes, onions, jalapeno and cilantro, this guacamole recipe is full of delicious flavors and heat.

    Homemade Guacamole Recipe in a glass bowl

    Only The Best And Freshest Ingredients

    When making this homemade guacamole recipe, I like to use the best fresh ingredients I can get. Summertime is our favorite time of year to enjoy this delicious dip as we have all the fresh vegetables needed to make this recipe.

    Ingredients

    Avocados: When looking for a ripe avocado, you will have the best luck if they feel firm and give slightly when squeezed. 

    Tomatoes: I always use plum tomatoes as they are a meatier tomato. 

    Jalapeno: Choose large, firm jalapenos that have no blemishes.

    Onions: Sweet vidalia onions are the best for this recipe. They add a touch of sweetness and don't make you cry while chopping them!

    Cilantro: This is an ingredient you either love or hate. If you love it, you will love this recipe because it is chock full of cilantro!

    a hand holding ½ of a cut lime

    Equipment

    Citrus Juice Reamer: I love my wooden citrus juice reamer. One end will remove the juice from the fruit, while the other end will allow you to mash. 

    Mesh Strainer: this comes in super handy and separates the seeds and pulp from the juice.

    Measuring Cups: Both solid and liquid measuring cups are needed. I LOVE this liquid measuring cup set! They are stackable and measure from 1 teaspoon up to 1 cup.

    Coil whisk: I know this is called a whisk, but I use it for mashing. I have had this style of coil whisk for over 30 years now and I use it every single day. As a matter of fact, the one you see in my guacamole video is the one I use every day!

    A Delicious And Nutritious Low Carb Keto Recipe

    One of the great things, besides the taste, about guacamole is it is full good for you fats. Avocados are full of nutrition and have more potassium than bananas! Avocados are also packed with fiber. Just one serving of avocado has 7 grams of fiber! Another reason avocados are a great food to enjoy on the keto diet. 

    If, like me, you follow a low carb keto diet, then this is a major plus as bananas are not on the highly approved list of foods to consume. While I do enjoy them in this Keto Banana Bread recipe, I do not eat them on their own due to the high carb content. 

    A bowlful of mashed avocado with a rubber scraper

    All about avocados

    One of the downfalls of avocados is the fact that once they have had their outer skin removed and have been exposed to air, they start to brown quickly. This is a fact of life that is not going to go away. But, the browning process can be slowed down with one simple ingredient; lime juice.

    By mixing 1 tablespoon of lime juice per avocado into this homemade guacamole recipe, the browning process is slowed down immensely. Since the writing of this post, the guacamole I made has been in the fridge for 3 days. While the top seems to have a touch of brown, once stirred, the guacamole looks as green as the day it was made.

    mixing all of the ingredients together in a bowl

    Variations

    Maybe you don't like cilantro, or want more heat to your guacamole. If that is the case, then this recipe is a great base to start with! Below are a few ideas of how you can make this recipe your own and still keep it fresh and delicious!

    • Substitute lime juice for lemon juice
    • Red or yellow onion can be used in place of vidalia onion
    • Add ½ to 1 teaspoon of cayenne pepper, chili powder, or red pepper flakes to boost the heat factor
    • If your not a fan of cilantro, substitute 1 teaspoon of ground cumin
    pinnable image for homemade guacamole recipe

    Serving Suggestions

    One of my favorite ways to enjoy guacamole is on or in an omelette (which is also keeping it low carb). My family loves to slip guacamole in tacos and burritos and will top homemade quesadillas with a heaping tablespoon. 

    Low carb and keto options to enjoy with guacamole are crispy pork rinds or if you are not keto, try these Air Fryer Tortilla Chips.

    Related Recipes

    Shrimp Quesadillas - Low Carb Recipe

    Shrimp Enchiladas Recipe

    Baked Chipotle Avocado Fries

    📖 Recipe

    Featured Image for Homemade Guacamole.

    Homemade Guacamole

    Shelby Law Ruttan
    A delicious blend of fresh ingredients with a touch of heat that is perfect for dipping your favorite tortilla chip or serve alongside eggs.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Appetizers
    Cuisine Mexican
    Servings 18
    Calories 40 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2 avocados pitted, scooped and mashed
    • 2 lime juiced
    • ¾ cup fresh cilantro chopped
    • 2 small or 1 large plum tomato diced (measure for exact)
    • ¼ cup finely diced red onion
    • 2 tablespoon finely diced jalapeno
    • Salt to taste optional

    Instructions
     

    • In a large mixing bowl, roughly mash the avocado and stir in the lime juice. Set aside.
      mashed avocado
    • Finely dice the tomato, onion, and jalapeno and chop the cilantro.
      dicing tomatoes
    • Mix the fresh cut vegetables into the mashed avocado mixture.
    • Season to taste with salt and store covered in refrigerator up to 5 days.

    Video

    Nutrition

    Serving: 1gCalories: 40kcalCarbohydrates: 3gProtein: 1gFat: 3gPolyunsaturated Fat: 3gSodium: 35mgFiber: 2gSugar: 1g
    Keyword Homemade Guacamole Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Banana Cherry Nut Muffins

    by 7 Comments

    Bananas, cherries, and chocolate. Three delicious words brought together in this recipe for Banana Cherry Nut Muffins sure to make you happy! Moist and delicious with fresh cherries and walnuts baked right in, this is the perfect addition to your morning cuppa or afternoon snack!
    Banana Cherry Nut Muffins
    I have been buying alot of bananas lately. This also means that I have had a lot of over ripe bananas on my hands. I made some Banana Crumb Muffins about a week or so ago. I had to admit, that is the best banana muffin I have ever made. However, since I had just made that recipe I decided I wanted to do something different with my next batch of banana muffins.
    This is where the cherries come in.  I've been on a great big cherry kick.  They have been at really good prices in the grocery stores lately and I've been buying them and eating them like crazy.  I also have my new cherry pitter and absolutely love to use it and having fresh cherries in my baked goods.  So much better than buying a canned cherry any day!
    Banana Cherry Nut Muffins

    This will definitely be another keeper recipe.  I loved the moist bites of cherries in the muffin, the crunch of the walnuts, and the little bit of chocolate drizzle set it right off the chart for me.

    For this muffin I wanted texture, so I used two bananas slightly mashed to go in with the cherries and walnuts in the batter.  Turned out perfect.  At first I was afraid it would leave mushy spots inside the banana, but it didn't, so I was very happy!

    Make these muffins for yourself, go out on your porch with your cup of coffee and a couple of these, and enjoy the comfortable morning temps.  Sounds like a perfect situation to me.  😉

    Banana Cherry Nut Muffins
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 18 muffins
    Ingredients
    • 1 cup white whole wheat flour
    • 1 cup all-purpose flour
    • 1-½ teaspoons baking soda
    • ½ teaspoon salt
    • 4 very ripe bananas
    • 1 cup light brown sugar
    • 2 eggs
    • ¾ cup (1-½ sticks) unsalted butter, melted
    • ½ cup fresh cherries, pitted and chopped
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • ⅓ cup chopped walnuts
    • [b]Chocolate Drizzle:[/b]
    • ⅓ cup semi-sweet chocolate chips
    • 2 tablespoons fat free half and half
    Instructions
    1. Pre-heat oven to 375 degrees. Prepare muffin pans by lining with 18 muffin liners or spraying pans with non-stick cooking spray.
    2. Sift together flours, baking soda, and salt. Set aside.
    3. Mash two of the bananas with the brown sugar, setting the other two aside until later. Using an electric mixer, mix until thoroughly combined. Add eggs, extracts, and melted butter and mix until all is well incorporated and mixture looks creamy.
    4. Mash the other two bananas, leaving slightly chunky. Mix into wet ingredients along with the chopped cherries and walnuts.
    5. Fold the dry ingredients into the wet ingredients until just incorporated. Do not beat!
    6. Bake for 18 -20 minutes (I baked mine 18 min exactly). After muffins have slightly cooled top with chocolate drizzle.
    7. For Chocolate Drizzle: Melt chocolate and half and half in the microwave for 1 to 1-½ minutes. Stir until smooth.
    Notes
    You could also add some small pieces of pineapple (fresh or dried) and give this a total "banana split" flavor. Walnuts are optional and other nuts could be substituted.
    BANANA CHERRY NUT MUFFINS - PIN IT!

    Banana Cherry Nut Muffins

    Fudgy and Delicious Black Forest Brownies

    by 6 Comments

    First Published: July 6, 2012... Last Updated: August 17, 2020

    Black Forest Brownies have a deep dark chocolate flavor packed with fresh cherries. These fudgy brownie bars are a chocolate cherry lovers dream. It is a simple dessert that is rich and elegant and it doesn't break the calorie bank. 

    When asked what my favorite type of dessert would be, the answer would be soft cookies (like this Soft Blueberry Cookie), bars, or brownies. Having said that the number of recipes for those types of sweets on this website alone accounts for that fact! These Black Forest Brownies being one of my favorite brownie recipes.

    Black Forest Brownies on a wood serving block

    A Passion For Baking Brownies

    I have made it my quest to make as many types of brownies possible. There is something about the fudgy, chewiness of them that I can't resist. While I don't bake anywhere near as much as I used to, I will often times wish for something yummy like these Black Forest Brownies and as you can see, I didn't resist this time.  

    Where Did Black Forest Brownies Come From

    These brownies are a riff from the Black Forest Cake, which is a dessert that is originated in Germany. Black Forest Cake is a chocolate sponge cake layered with whipped cream and maraschino cherries. These Black Forest Brownies are a lighter take on the cake, without the whipped cream (although it is optional!).

    1 cup pitted cherries

    What You Need To Make This Recipe

    Dutch Processed Baking Cocoa is my favorite choice for cocoa powder, this is my very favorite brand.

    Bread flour for a chewy brownie.

    Fresh Cherries

    A Cherry Pitter makes removing the cherry pits a breeze!

    Tips and Substitutions

    • When removing the cherry pit with the cherry pitter, be sure to aim into a glass. This will pop the pit into the glass and reduce cherry spray and stain.
    • Measure the cherries before pitting and quartering.
    • Substitute all purpose flour for bread flour, however, expect the brownies to be less fudgy.
    • Use almond extract for vanilla extract or eliminate the extract and use a tablespoon of cherry kirsch.
    • Substitute semi-sweet or dark chocolate chips for the milk chocolate
    pinnable image for black forest brownies

    More Brownie Recipes You May Like

    Bailey's Irish Cream Fudge Brownies

    Cookie Butter Caramel Swirled Brownies

    Easy One Bowl Brownies

    Fudgy Mocha Brownies

    Cookie Butter Caramel Swirled Brownies
    Cookie Butter Caramel Swirl Brownies

    Guinness Brownies with Maple Frosting

    Junior Mint Brownies

    Loaded Peanut Butter Brownies

    Nutella Skillet Brownie

    Peppermint Surprise Brownie Bites

    Peanut Butter Caramel Swirl Brownies

    Peppermint Surprise Brownie Bites

    Yogurt Brownies

    *If you made these Black Forest Brownies, please give them a star rating*

    📖 Recipe

    Black Forest Brownies stacked.

    Black Forest Brownies

    Shelby Law Ruttan
    Rich and fudgy brownies full of fresh cherries.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Course Desserts
    Cuisine American
    Servings 16
    Calories 178 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat the oven to 350 degrees.  Line a 8×8 pan with tinfoil and spray with cooking spray.  Set aside. In a microwave safe bowl, melt the butter for 30 seconds until almost melted.  
    • Stir in the sugar and vanilla.  Set aside to cool for 5 minutes. Whisk the eggs into the sugar mixture.
    • In a separate bowl combine the flour, cocoa powder, and salt.  Add to the wet mixture and stir until combined.  Fold in cherries and chocolate chips.  
    • Pour the black forest brownie batter into into the prepared pan and bake for 35 minutes or until top of the brownie is no longer wet.  

    Notes

    Tips and Substitutions

    • When removing the cherry pit with the cherry pitter, be sure to aim into a glass. This will pop the pit into the glass and reduce cherry spray and stain.
    • Measure the cherries before pitting and quartering.
    • Substitute all purpose flour for bread flour, however, expect the brownies to be less fudgy.
    • Use almond extract for vanilla extract or eliminate the extract and use a tablespoon of cherry kirsch.
    • Substitute semi-sweet or dark chocolate chips for the milk chocolate

    Nutrition

    Calories: 178kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 39mgSodium: 134mgPotassium: 77mgFiber: 1gSugar: 21gVitamin A: 217IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Keyword Black Forest Brownies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Picnic Perfect Lobster Rolls

    by 9 Comments

    Picnic Perfect Lobster Rolls

    A few months ago Val contacted me and asked if I would be interested in joining the Cooking Light Virtual Supper club sometime as a past member guest.  I couldn't tell her no.  After all, it was Val and I who sparked the fire for a Cooking Light theme when we did a week of Cooking Light posts called 2 Gals Cooking Light a little more than 3 years ago.  It was from there that we created the Virtual Supper Club with some of our other Cooking Light Fans - Helene, Aggie, and Jamie.  Helene has joined us this month also, so 3 of our original group are together celebrating Canada Day with our virtual supper!

    I may not be Canadian, and I realize that today is Independence Day here in the good ole USA.  I am very appreciative of the freedom our country is celebrating today along with respect and appreciation of those who have fought and continue to fight for our country's freedom.  I do feel a kindred spirit with Canada however, as I grew up at the border of US and Canada.  To me, Canada felt like home.  So out of respect for my Canadian neighbors, I celebrate their Canada Day with them also!  One thin Canada and the US has in common with their celebration is their fireworks.  I have seen many amazing fireworks in the US and I have also been to Ottawa on Canada Day and experienced their awesome fireworks.

    Picnic Perfect Lobster Rolls

    I'm very excited to share with you our Virtual Supper with the following members of this month's supper club.  Come along and drool with me!

    Val - More than Burnt Toast brought an appetizer of Marinated Mozzarella and Pepper Salad and Giz of Equal Opportunity Kitchen made a Thai Seafood Salad.

    Up next with the main course was Sandi of The Whistlestop Cafe Cooking with Grilled Zucchini with Caprese Salsa and I brought the sandwich - a delicious Lobster Roll!

    Jerry of Jerrys Thoughts Musings and Rants shared a yummy dessert of Strawberry Parfaits while Helene of La Cuisine d'Helene quenched our thirst with Freshly-Squeezed Lemonade.

    Thank you to the current VSC member for inviting me back to your table this month!

    A few notes about the Lobster Roll.  I have to tell you that it was an absolute success!  I was lucky to have Lobsters on sale at our Price Chopper the last few weeks so we had freshly steamed lobster to work with.  The sauce that flavors the Lobster is flavorful in every way and Grumpy felt it was even better the 2nd day (I sent the leftovers to work for his lunch one day - you can't tell me this man doesn't eat like a king!).  This will be my definite go to recipe for a Lobster Roll any time we feel the craving for one, it was perfect in every way.  I hope you will enjoy it too! 

    Picnic Perfect Lobster Rolls
    adapted from Cooking Light
    by July-4-2012
    Ingredients
    • 3 tablespoons lowfat mayonnaise
    • 2 tablespoons finely chopped celery
    • 2 teaspoons minced green onions
    • ½ teaspoon Lemon rind
    • 1 teaspoon tarragon, minced
    • ½ teaspoon dijon mustard
    • 1-½ teaspoons lemon juice
    • 2 tablespoons finely chopped celery
    • 4 cups Lobster meat cut into bite sized pieces
    • 4 New England Style Hot Dog Rolls, toasted
    Instructions
    Combine all ingredients in a large bowl.  Refrigerate at least 1 hour.  Serve on toasted New England Style Hot Dog rolls.
    Details

    Prep time: 15 mins Cook time: 05 mins Total time: 20 mins Yield: 4 rolls

    Cornmeal Crepes with Ricotta Blueberry Filling

    by 10 Comments

    So much has been going on here in our humble little home in Albany, NY.  So much that it is slightly overwhelming and tiring and has sapped my energy or should I say "desire" to turn my computer on at night.  I've been a lazy "iPhone poster" who doesn't care much about her spelling mistakes when it comes to posting.  No, it has absolutely nothing to do with the fact that the tiny lettering is blurred by my old vision in anyway.  *wink*!

    The events in our life that have had me busy?  Well, for one, our house finally sold.  Yippee!  Thank the Lord, Hallelujah!  Seriously folks.  One more month of having to pay rent and mortgage along with everything that comes with running two households would probably have had us spiraling downward pretty fast.  The closing took forever and I don't mean forever for just us.  I'm sure it felt like forever to the buyers also....whom I am very happy to say, happens to be a young man I've known since he was a toddler whose mom was my friend and he played with my children when growing up!  I'm so pleased and happy with who bought our home and I sincerely hope they thoroughly enjoy it.  Our Real Estate Agent, Sherri Stone was totally awesome.  She went way above and beyond for us and even went as far as taking a few fellow agents with her to our home and mowed our yard that I fretted about getting taller and taller as we waited for the closing to arrive.  If you live in northern NY area and you are looking for a killer Realtor, you won't go wrong if you choose Sherri.  Words cannot express how thankful we are that she put so much effort into helping us sell.  She more than earned her commission and I wish we had made a killing so we could have given her a big fat bonus on top of it.  As it is, we were lucky to sell our home in this market that is definitely not for the seller at this point in time.  So, all that said, Thank you to Sherri for your awesome hard work, and congrats to the buyers on becoming first time homeowners.

    Next, not only was it Grumpy and my 8th anniversary this year, but it was a milestone anniversary for my awesome parents!  50 years ago, my Dad and Mom were married.  They flew to Albany on a commuter flight (a first), spent a couple days with us and were joined by my brother Steve and his family.  We all took a family trip that included my Aunt Ann who lives in my area and went to NYC where we met up with my cousin Ryan (my Aunt Ann's son) who lives in Manhattan.  Ryan was awesome and took us on a guided tour of the city.  You can view the Statue of Liberty from Ryan's apartment roof and its an awesome view of the city where you can look in one direction to see the Statue of Liberty and then in the other direction where you can see the new towers going up at Ground Zero.  We visited Central Park, Ground Zero, Times Square, Ripley's Believe it or Not Museum and Bryant Park, then we all took the train back to Albany.  A first vacation for my family together in a long time, and it felt great.

     

    After our NYC excursion, we all went north to Mom and Dads and that next weekend my brothers and I took our parents to The Granview in Odgensburg for a celebration of their anniversary. There were gorgeous photo ops as it is located right on the St. Lawrence River and we took this precious photo of Mom, Dad, and their 4 grandsons. Happy Anniversary to Mom and Dad - I hope you enjoyed your family togetherness and I hope we can celebrate 75 years with you also and by then maybe have some great grandchildren in the picture with you too!

    After all the excitement of Family celebration, we had another family celebration to attend the next day. My cousin Andrea's 2nd child graduated from high school and came to NY from Arizona to visit his grandparents for the summer. It was great seeing family we don't see often and reconnect again. Sadly, for me, that Sunday I also had to say goodbye to my youngest Christopher. He moved to North Carolina with his cousin Eric that day and while I will see him again, he has moved more than 700 miles away from me and I was having separation anxiety.

    I never had to deal with any of my children being too far away from me. Usually never more than a 6 hour drive. Moving to Albany was hard, seeing Chris move to North Carolina was harder. He's grown up though and needs to find his own niche in life, so I have to accept he is so far away and just look forward to having a sunny East Coast state to go visit when I want to see my Furr. I hope the very best for him and I hope he is very happy with his new life and all goes well! I have always told my children to do what makes them happy, not what they think will make me happy. I won't be happy unless they are, so the best way to make me happy is to be it yourself. I can accept anything you choose to do, anyone you choose to see, because I know you are doing what you need to be happy in life and that is all that matters to me!

    So, we have had some exciting adventures and events that have been happening in our household.  I feel like I have written a book to put all this out there!

    I have some exciting food news also.  The Beijing Beef Sliders that I entered into Price Chopper's contest?  Well, I ended up taking first prize for that burger and won $1500 worth of Lowe's gift cards!  I was totally stoked and it gave me inspiration to want to create more recipes.  Now that things have slowed down, I will have just the chance to do so.

    I will be participating with Buitoni in testing out some of their new pastas (ummmm, pasta love.....) and am very excited about getting creative in the kitchen with the pasta!  I will be sharing the recipes I come up with you sometime in July so keep your eyes open for the recipe reveals and follow Buitoni on Facebook, Twitter, and Pinterest for the exciting recipe reveals!

    I am also participating in the Cooking Light Virtual Supper Club for July and the post will be up next Wednesday, on July 4th.  Val, Helene and I were part of the original group who organized the supper club and all three of us will be posting along with Jerry and Sandi and Giz.

    Now, last, but not least, I will leave you with this delicious breakfast crepe I made this morning.  It was so delicious I didn't want to stop eating it!

    📖 Recipe

    Cornmeal Crepes with Ricotta Blueberry Filling

    Shelby Law Ruttan
    Thin cornmeal crepes with a sweetened ricotta blueberry filling.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 11 minutes
    Cook Time 3 minutes
    Total Time 14 minutes
    Course Dessert
    Cuisine French
    Servings 10
    Calories 265 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Crepes:

    For the Ricotta Filling:

    Instructions
     

    • Whisk the dry ingredients together - flour, cornmeal, sugar, and salt. Stir in the beaten eggs. Mixture will be very dry and clumpy. Whisk in almond milk ½ cup at a time. Add flavoring and set aside in refrigerator for at least 30 minutes.
    • Meanwhile, make the ricotta filling by mixing ricotta, extract, Splenda together until well blended. Fold in blueberries. Set aside in refrigerator until ready to use.
    • Make crepes using a 9-inch nonstick skillet. Over medium heat, pour ¼ cup batter into center of skillet and swirl to coat bottom of pan. When crepe begins to look bubbly and slightly dry on top, flip over to continue cooking - about 30 seconds. Remove from pan and place on platter to cool. Next, layer crepes with a small sheet of wax paper between each crepe.
    • To serve, spoon 2 tablespoons of filling in center of crepe. Fold over and serve with more blueberries.

    Notes

    You can store leftover crepes in the refrigerator or freezer. Prep time does not include sit time in the refrigerator for the batter prior to making crepes.  Cooking time is per crepe.

    Nutrition

    Serving: 2crepesCalories: 265kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 5gCholesterol: 74mgSodium: 242mgPotassium: 146mgFiber: 2gSugar: 11gVitamin A: 298IUVitamin C: 2mgCalcium: 171mgIron: 2mg
    Keyword blueberry, breakfast, crepes, ricotta
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

     

    Old Bay Shrimp Linguine

    by 7 Comments

    Old Bay Shrimp Linguine is a creamy, flavorful pasta dish made with tender shrimp, garlic, and a light cheese sauce seasoned perfectly with Old Bay. It's a quick and comforting dinner that feels indulgent but comes together easily in one skillet.

    Overhead view of old bay shrimp linguine in a creamy white sauce, garnished with fresh green onion slices.

    This recipe came to me from a magazine called Light & Tasty which has been out of publication for several years now. It's a perfect blend of creamy, cheesy, and lightly spiced, ideal for shrimp lovers who enjoy a little extra flavor in their pasta.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    Easy dinner: ready in 30 minutes and made with simple ingredients.

    Bold flavor: the Old Bay adds a touch of spice that complements the creamy sauce.

    Comforting texture: creamy, cheesy, and perfectly balanced with tender shimp and linguine.

    Key Ingredients for Creamy Old Bay Shrimp Pasta

    See the recipe card below for a full list of ingredients and instructions.

    • Shrimp: fresh or frozen medium shrimp cook fast and soak up all the flavor.
    • Old Bay Seasoning: a classic seafood blend that adds depth and warmth to the dish.
    • Linguine: the perfect pasta for catching creamy sauce in every bite.
    • Half and Half: creates a rich and velvety base without feeling too heavy.
    • Mozzarella cheese: melts into the sauce for a smooth, mild creaminess.
    • Garlic and green onions: add a fresh and savory layer of flavor.
    Overhead image of a bowl of creamy shrimp pasta dish garnished with green onions.

    Ingredient Substitutions

    • Use fettuccine or spaghetti in place of linguine.
    • Swap Parmesan cheese for mozzarella for a stronger, saltier taste.
    • Replace Old Bay with Cajun seasoning for a spicier variation.

    Variations on Old Bay Shrimp Linguine

    • Old Bay Shrimp Alfredo: add extra mozzarella cheese and a bit of cream cheese for a richer sauce.
    • Lemon Old Bay Shrimp Pasta: add fresh lemon zest and juice for brightness.
    • Vegetable Shrimp Linguine: toss in spinach, asparagus, or peas for color and nutrition.

    Tips for the Best Old Bay Shrimp Pasta

    • Don't overcook shrimp: Remove them as soon as they turn pink to keep them juicy.
    • Whisk constantly: This keeps the sauce silky and smooth while thickening.
    • Add cheese off the heat: stir gently to melt for a perfectly creamy texture.
    A plate of creamy shrimp linguine topped with sliced green onions, featuring large shrimp coated in a rich white sauce over thin pasta.

    How to Store and Reheat

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove with a splash of half and half to refresh the creamy texture.

    Serve With...

    Pair Old Bay Shrimp Linguine with a simple tossed salad, and Cheesy Garlic Bread for a complete meal. For dessert, finish with my Magic Pudding Dessert.

    More Easy Seafood Recipes You'll Love

    If you enjoy easy seafood past, try my Seafood Lasagna. You may also like my Baked Haddock Recipe, Tuna Crescent Roll Braid, and Greek Salmon Salad.

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A plate of creamy shrimp linguine topped with sliced green onions, featuring large shrimp coated in a rich white sauce over thin pasta.

    Old Bay Shrimp Linguine

    Shelby Law Ruttan
    Old Bay Shrimp Linguine combines tender shrimp, garlic, and a creamy mozzarella sauce flavored with Old Bay seasoning for a quick and comforting pasta dinner everyone will love.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Course Main Dish
    Cuisine Italian
    Servings 6
    Calories 368 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • In a large nonstick skillet over medium heat, cook the onions and garlic in the butter for 1 minute, until onions begin to soften. Stir in seafood seasoning; cook 1 minute longer.
    • Add the shrimp and cook for 3 minutes, or until shrimp turn pink. Remove and keep warm.
    • In a small mixing bowl, combine the flour and cream until smooth; whisk into the skillet, scraping up any browned bits.
    • Bring the cream mixture to a boil; cook and stir for 2 minutes or until thickened.
    • Reduce the heat and stir in the cheese just until melted. Return the shrimp to the pan and heat through.
    • Toss the drained linguine with the shrimp mixture.

    Nutrition

    Calories: 368kcalCarbohydrates: 51gProtein: 23gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 112mgSodium: 606mgPotassium: 383mgFiber: 2gSugar: 5gVitamin A: 406IUVitamin C: 2mgCalcium: 222mgIron: 1mgNet Carbohydrates: 49g
    Keyword Creamy Old Bay Pasta, Creamy shrimp linguine, creamy shrimp pasta, easy shrimp papsta recipe, Old Bay Shrimp Linguine, Old Bay shrimp pasta, seafood linguine with old bay, shrimp linguine recipe, Velvet Shrimp
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Quick and Easy Chicken Alfredo

    by 15 Comments

    Quick and Easy Chicken Alfredo comes together in just 20 minutes making this a delicious flavorful weeknight meal. Pair it with a nice green summer salad and you will have a complete meal!
    Quick and Easy Chicken Alfredo

    Weeknights  just have to be easy for me.  Sometimes I don't have a clue what I'm doing for dinner until I actually get home from work.  The night I made this was one of those nights in particular.  My day was so busy that I didn't have time to think about dinner until I was driving home.  Fortunately I had some chicken cutlets thawed in the refrigerator, so I at least knew I would be doing something with chicken.  I started to think about what I could do when I remembered I had some fat free half and half in the fridge too.  Hence, quick and easy Chicken Alfredo became our dinner that evening!

     I am submitting this post to this week's Presto Pasta Nights.  This week the host will be by the founder of Presto Pasta Nights, Ruth of  Once Upon a Feast.  You can join in by sending your submission to Ruth.  You can find the guidelines on the PPN website.  Ruth is also looking for some future hosts.  Let her know if you would like to participate and host a week of PPN!  If you love pasta as much as I do (and several others who participate) you don't want to miss out!

    Quick and Easy Chicken Alfredo
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 6
    Ingredients
    • 1 lb Chicken Cutlets, diced
    • ½ tablespoon olive oil
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • 4 garlic cloves, minced
    • 1-¼ cup fat free half and half
    • 1 tablespoon cornstarch
    • ⅓ cup grated parmesan cheese
    Instructions
    1. Cook pasta according to package.
    2. While pasta is cooking, In a large skillet, heat olive oil over medium heat until hot.  Add garlic and stir fry one minute.  Add chicken pieces and cook until pieces are no longer pink.  Add salt and pepper to season.
    3. Mix half and half and cornstarch together until combined.  Add to chicken.  Heat and stir until sauce begins to thicken.  Stir in cheese.  Toss in drained pasta, garnish with parsley and serve.

    QUICK AND EASY CHICKEN ALFREDO - PIN IT!

    Quick and Easy Chicken Alfredo

    Falafel Salad

    by 12 Comments

    Falafel Salad is the deliciousness of Falafel without the bread and made right in the convenience of your slow cooker!

    Falafel SaladWhen I was working at Clarkson University, there was a faculty member whose spouse brought falafel to one of our departmental parties.  That first taste had me hooked.  I absolutely loved it and wanted to know how to make them!  I ended up being invited to their house to be taught how to make them!  I felt like I had a pretty good lesson considering they were from Jordan and I was getting an authentic recipe!

    Then, just a few weeks ago when I was assigned my blog for the Secret Recipe Club for the month of June, I found a falafel recipe that was very unique in the fact that it was cooked in your crockpot!.  Amanda, who is the author of Fake Ginger was my match for this month.  I expected I was going to be making her Bang Bang Shrimp recipe that I have had saved forever.  While I'm sure its an awesome recipe and I still plan to make it, I decided that it just didn't fit our lifestyle right now.  When I read how easy the recipe for crockpot falafel sounded I couldn't resist.  Falafel Salad

     Amanda has been around in the blog world a little longer than I have been.  She mentions that she likes it when her hubby is away because it gives her the opportunity to make things that she likes to make but her hubby doesn't care for.  The exact same thing I look forward to!  We both belonged to Tuesday's with Dorie and Daring Bakers way back in the beginning (and which I dropped out due to gaining weight being a negative side effect!)

    This is definitely a great way to make falafel without the frying, I loved it and will be definitely be making Falafel Salad again and again!  Thanks Amanda for having such a terrific blog and sharing your recipes with us!

    Falafel Salad
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Ingredients
    • 2-½ cups chickpeas
    • ½ small onion, chopped
    • 2 garlic cloves, chopped
    • 1-½ teaspoon ground cumin
    • 1-½ teaspoon ground coriander
    • ½ teaspoon cayenne pepper
    • ½ cup coarsely chopped cilantro
    • 1 egg
    • 1 lemon, juice of
    • ⅓ cup flour
    • 1-½ teaspoons baking soda
    • Falafal Dressing:
    • 1 cup fat free yogurt
    • 3 tablespoons tahini butter
    • 3 cloves garlic, minced
    • juice of 2 lemons
    • ½ teaspoon salt
    Instructions
    1. Drain chickpeas and place in food processor along with next 8 ingredients (onion through lemon juice) and pulse until mixture starts to come together but still is slightly chunky. Transfer chickpea mixture to mixing bowl and mix in flour and baking soda.
    2. Place about 1 tablespoon olive oil in the bottom of crockpot (I used my large oval crockpot). Using a large cookie scoop, scoop falafel mixture and then form into slightly flattened balls with floured hands. Place in crockpot and spray tops lightly with cooking spray. Cover and let cook on high 2-3 hours.
    3. Amanda instructed to use a little more oil than I did and I did follow her instruction to not turn the falafel over half way. They browned perfectly and were delicious!
    4. Make dressing by blending together yogurt, tahini butter, lemon juice, garlic, and salt. To serve, place about 2 cups of chopped lettuce in center of plate. Place 2-3 falafel on top of the lettuce bed and arrange chopped cucumber and chopped tomato around the lettuce bed. Drizzle with Tahini-Yogurt Dressing and sprinkle with fresh cilantro. Makes 12 falafel patties.
    FALAFEL SALAD - PIN IT!

    Falafel Salad

     

    Beijing Beef Sliders with Broccoli Slaw Topping

    by 6 Comments

    Beijing Beef Sliders are a twist from one of our favorite recipes from The Steamy Kitchen Cookbook. Full of delicious sweet heat and topped with a broccoli slaw, this burger was the winner of a Price Chopper House of Barbeque Contest!
    Beijing Beef Slider
    As I thought about creating this burger, I knew that just regular ketchup, mayo, pickles would not be right for a topping.  It needed something with some vegetable and some crunch.  I wasn't sure about mayonnaise, but I sampled a little of my burger sauce mixed into the mayo and I knew that it was going to work.  I went with broccoli slaw with the mayo flavored with some of the beijing beef sauce ingredients.  I loved this slider!   The recipe is made for the BBQ Grill but you can also use the George Foreman Mini-Burger Slider Insert (which I have and love for rainy days!)
    Beijing Beef Sliders

    The burgers are moist, flavorful and 2 are a serving.  Yes, just two.  Restaurants over serve everything and when they give you 4 sliders as a serving, they are giving you way more than you need.  I made due with just one burger and an ear of corn, some sugar free ice cream sandwiched between a large graham cracker (broke in half) and was happily satisfied!

    Beijing Beef Sliders with Broccoli Slaw Topping
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Flavorful moist little burgers with an Asian flair!
    Ingredients
    • 1 lb lean ground beef
    • 2 tablespoons soy or maggi sauce
    • 1 tablespoon seasoned rice vinegar
    • ½ teaspoon black bean garlic sauce
    • 1 tablespoon Splenda brown sugar blend
    • Asian Broccoli Slaw:
    • 1-½ cups broccoli slaw mix
    • 3 tablespoons mayonnaise
    • 1 teaspoon soy or maggi sauce
    • 1 teaspoon seasoned rice vinegar
    • 2 teaspoons splenda (regular)
    • ¼ teaspoon black bean garlic sauce
    Instructions
    1. To make broccoli slaw: in 1 cup measure combine mayonnaise, vinegar, soy sauce, splenda (or sugar) and black bean garlic sauce. Pour over broccoli slaw and place in refrigerator until ready to serve.
    2. To make burgers:
    3. Mix sauce mixture into ground beef until combined. Divide into 8 slider sized burgers (about ¼ cup of beef mixture).
    4. Grill burgers 3-4 minutes on each side over medium low heat.
    5. Serve with topped with Asian Broccoli Slaw.Note:  I use Martin's Whole Wheat Potato Slider buns. They are the BEST!

    BEIJING BEEF SLIDERS - PIN IT!

    Beijing Beef Sliders

    Shrimp with Spinach and Pasta

    by 16 Comments

    This Shrimp with Spinach and Pasta is a spicy and satisfying meal with bold flavors that can be on your table in under 30 minutes. Juicy shrimp are cooked in a zesty tomato sauce then tossed with baby spinach and low carb pasta for a lighter Italian style dinner.

    Shrimp with Spinach and Pasta, on a blue plate.

    This recipe fits perfectly into a Weight Watcher's friendly lifestyle, offering a satisfying and flavorful pasta dish that won't throw off your points. It pairs especially well with my Air Fryer Frozen Green Beans for a quick and balanced meal that feels both light and filling.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    Low carb friendly: you can enjoy pasta without the extra carbs.

    Fast and easy: it comes together in under 30 minutes.

    Full of flavor: every bite is bold, spicy, and satisfying.

    Key Ingredients

    Low carb pasta: an option that works well if you are watching carbs but still want a comforting bowl of noodles. I recommend Dreamfields Pasta (affiliate link).

    Extra virgin olive oil: give the dish a rich flavor base.

    Onion and Garlic: the foundation for building savory flavors.

    Tomato paste and diced tomatoes: adds bright and concentrated tomato flavor to the sauce.

    Chicken broth: loosens the sauce while adding flavor.

    Italian seasoning, salt, pepper, red pepper flakes: brings in herb notes and the signature heat.

    Large shrimp: cooks quickly and pairs well with spicy red sauces.

    Baby spinach: adds nutrition and color while gently wilting into the sauce.

    A colander filled with cooked pasta.

    Ingredient Substitutions

    • Use zucchini noodles or spaghetti squash instead of pasta.
    • Replace chicken broth with vegetable broth or white wine.
    • Swap shrimp with scallops or chunks of cod fish.

    Recipe Variations

    • Stir in ¼ cup heavy cream to make a creamy version.
    • Add mushrooms or zucchini for more vegetables.
    • Increase the red pepper flakes for extra heat.
    Raw thawed peeled and deveined shrimp with tails removed.

    Top Tips for Best Results

    • Dry the shrimp with paper towels before cooking.
    • Let the tomato paste cook a bit before adding liquid to deepen the flavor.
    • Add the spinach at the very end so it stays bright and tender.

    Storing Leftovers

    Keep leftovers in the fridge in an airtight container up to 3 days. Reheat on the stove over low heat and add a splash of broth if the sauce thickens too much.

    Serving suggestions

    Serve this dish with Cheesy Italian Bread, or pair it with a cool and crisp Strawberry Spinach Salad. For dessert, try the Blueberry Almond Cream Tart.

    A close-up of spicy shrimp with spinach served on a plate, showing spaghetti noodles coated in a rich tomato sauce with pieces of shrimp, wilted spinach, and diced tomatoes.

    More Recipes from HoneyB's Kitchen

    • Spicy Grilled Baby Bok Choy
    • Shrimp Caesar Salad
    • Low Carb Chili Dog Casserole
    • Zucchini and Mushrooms

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Shrimp with Spinach and Pasta

    Shelby Law Ruttan
    Shrimp with Spinach and Pasta is a low carb pasta dinner made with juicy shrimp and tender spinach in a rich and spicy tomato sauce.
    5 from 4 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Dish
    Cuisine Italian-American
    Servings 4
    Calories 344 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions.
    • While the pasta is cooking, heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion and cook for 3 minutes, stirring often until softened, about 3 minutes.
    • Add the garlic and cook, stirring, for 1 additional minute.
    • Stir in the tomatoes, broth, tomato paste, the oregano, red pepper flakes, salt, and black pepper. Simmer on medium low heat until the sauce thickens slightly, 8 to 10 minutes.
    • Add the shrimp and spinach and cook, stirring, for 5 minutes, until the shrimp is just cooked through.
    • Remove the shrimp mixture from the heat and add the drained cooked pasta to the sauce, tossing until well combined.

    Nutrition

    Calories: 344kcalCarbohydrates: 52gProtein: 25gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 144mgSodium: 1375mgPotassium: 664mgFiber: 7gSugar: 6gVitamin A: 2547IUVitamin C: 19mgCalcium: 141mgIron: 2mg
    Keyword Easy Shrimp Pasta Recipe, Healthy Shrimp Pasta Recipe, Shrimp with Pasta and Spinach
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Berried Cheesecake Cups

    by 7 Comments

    I haven't made a dessert in quite some time now.  Grumpy has been doing fairly well sticking to the The Low-Carb diet he needs to stick to and I've been following suit.  It hasn't been all that hard and I really haven't been craving sweets....much.


    I came across some cheesecake cups in a Woman's World Magazine, but they called for a crust and they were no-bake.  I really love cheesecake but I don't care for the crust and I would rather have mine baked.  But I took that idea and decided to make it a better cheesecake (in my opinion) and bake mini cheesecake cups.  I didn't want a lot around the house so I made a small batch of 6 cups.  These fit the bill, killed my craving for a baked cheesecake, and didn't kill Grumpy's low carb diet!

    Other Cheesecake recipes on the web that I like:
    Lemon Cheesecake Squares - The Foodie Affair
    Chocolate Chip Cheesecake - Renees Kitchen Adventures
    White Chocolate Raspberry Cheesecake - Our Life Tastes Good
    Cherry Cheesecake Brownies - Flavor Mosiac

    📖 Recipe

    Berried Cheesecake Cups

    Shelby Law Ruttan
    Crustless mini cheesecakes lower in sugar and calories topped with fresh berries.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 25 minutes
    Chilling Time 3 hours
    Total Time 3 hours 35 minutes
    Course Desserts
    Cuisine American
    Servings 6
    Calories 105 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat oven to 350 degrees.  Place cupcake wrappers in a the muffin pan and set aside.
    • In a medium bowl using a hand mixer on medium speed, mix the cream cheese and sweetener until creamy.  Add the egg and almond extract; mix well.
    • Blend in the yogurt until the mixture is smooth.
    • Divide the mixture among the cupcake liners.  Bake at 350 for 25 minutes.
    • Remove the cheesecake cups from the oven and set aside to cool.  Once cooled place in the refrigerator to continue setting at least 3 hours.
    • To serve, remove wrappers and top with fruit.

    Nutrition

    Calories: 105kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 53mgSodium: 199mgPotassium: 141mgSugar: 3gVitamin A: 255IUCalcium: 88mgIron: 1mg
    Keyword Berried Cheesecake Cups
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Pineapple Orange Cookies

    by 9 Comments

    These Pineapple Orange Cookies are soft, lightly sweet, and finished with a bright citrus glaze that gives each bite a gentle burst of flavor. They come together quickly and bake into tender little drops that feel right at home on any dessert tray.

    A blue plate wit stacked pineapple orange cookies with an orange glaze flecked with ornage zest.

    This recipe is a version of my Nanny's Pineapple Cookie recipe, but made with less sugar and covered in an orange glaze. It holds the spirit of her cozy homemade treats right at the center of every batch.

    [feast_advanced_jump_to]

    Why You'll Love Pineapple Orange Cookies

    Soft texture: a tender, cake like cookie that stays light and airy.

    Citrus glaze: the orange glaze adds brightness and enhances the fruit flavor.

    Easy prep: simple pantry ingredients with no long chill time.

    Key Ingredients for Citrus Drop Cookies

    See the recipe card below for a full list of ingredients and instructions.

    • Crushed pineapple: adds. moisture and gentle sweetness throughout the dough.
    • Orange juice: freshly squeezed for a glaze with real citrus flavor.
    • Vegetable oil: keeps these cookies soft for days.
    • Granulated sugar: a blend that keeps sweetness balanced.
    • Vanilla: adds warmth and rounds out the fruit notes.
    • Baking powder and baking soda: helps the cookies rise into soft, rounded drops.

    Ingredient Substitutions

    • Use a sugar substitute for a sugar free version. Just be sure to follow package instructions for correct measurements.
    • Swap vegetable oil with light olive oil for a slightly richer flavor.
    • Replace orange juice with lemon juice for a tart glaze.

    Variations on Pineapple Orange Cookies

    • Add shredded coconut for a tropical twist.
    • Stir in finely chopped maraschino cherries for a bakery style look.
    • Mix in white chocolate chips for a sweeter cookie.

    Tips for Soft Citrus Cookies

    • Measure flour lightly so the dough doesn't become too dense.
    • Let the cookies cool fully before glazing to prevent the glaze from soaking too much.
    • Stir the glaze as you dip to keep it smooth and consistent.
    Uplclose image of orange glazed pineapple cookies on a blue plate.

    How to Store

    Store cookies in an airtight container for 2-3 days. They become softer with time and may develop a wetter top after day three. If freezing, freeze the cookies without glaze for up to 3 months, then thaw and glaze before serving.

    Try my Cranberry Orange Cookies, a tender shortbread style cookie with citrus notes. You may also like my Kitchen Sink Cookies, Zucchini Spice Cookies, Star Crunch Cookies, and Banana Walnut Chocolate Chunk Cookies.

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A blue plate wit stacked pineapple orange cookies with an orange glaze flecked with ornage zest.

    Pineapple Orange Cookies

    Shelby Law Ruttan
    These Pineapple Orange Cookies bake into soft, lightly sweetened drops finished with a fresh citrus glaze. The pineapple adds gentle moisture, and the orange brings a bright finish that makes these cookies a cheerful addition to any desssert tray.
    No ratings yet
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Cookie Recipes, Desserts
    Cuisine American
    Servings 42
    Calories 104 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    To make the cookies:

    • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
    • In a large bowl, mix together sugars, oil, eggs, and vanilla until well blended.
    • In another bowl, mix together flour, baking soda, baking powder, and salt.
    • Add flour mixture and pineapple alternately to the wet ingredients, starting with flour and ending with flour.
    • Using a tablespoon sized cookie scoop, portion cookie dough onto parchment paper lined cookie sheet about 2 inches apart.
    • Bake for 7-9 minutes, until cookies are no longer wet on top.
    • Cool completely on cookie rack.

    To make the icing:

    • In a medium sized bowl, mix together confectioner's sugar, 2 teaspoons orange zest, and orange juice.
    • Dip tops of cookies into glaze and set back on cookie sheet to dry.
    • Double dip with icing if you have enough left and want an extra coating of icing.

    Notes

    Icing note: icing should be thinner in order to glaze, adjust the consistency by adding more or less orange juice as needed. Start with ½ of the orange juice, then add remaining gradually until you have the desired consistency.

    Nutrition

    Calories: 104kcalCarbohydrates: 19gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 33mgPotassium: 26mgFiber: 0.4gSugar: 10gVitamin A: 16IUVitamin C: 2mgCalcium: 10mgIron: 1mgNet Carbohydrates: 18g
    Keyword citrus cookies, easy citrus cookies, fruit cookie recipes, glazed pineapple cookies, orange glazed pineapple cookies, Orange Pineapple Cookies, pineapple cookie recipe, pineapple drop cookies, Pineapple Orange Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Bachelor's Pasta

    by 15 Comments

    Bachelor's Pasta

    In all these years that I have been blogging I have never blogged a recipe that Grumpy made.  Mainly because Grumpy basically hasn't made anything except boil from the bag cheese ravioli or ground beef mixed with Prego pasta sauce since we have been together.  Oh, he will heat up a can of soup or grill a couple of cheese sandwiches, and will even make boxed Velveeta Shells & Cheese....but don't hold your breath waiting for much more than that!

    Last evening Grumpy was aggravating me by sitting in his chair while I was working around the house and getting ready to cook dinner.  He was not happy I was going to make a quiche for our dinner (even though I reminded him that he liked the broccoli quiche I made ages ago - he just has CRS and insisted he couldn't have).   Since the quiche had no meat in it I asked him to go grab a hotdog from the freezer to go with so he could have his meat....and guess what?  Grumpy said he was going to make his Bachelor's Pasta dish instead.  Granted, I ended up having somewhat of a hand in it by adding fresh garlic to the butter, but other than that, Grumpy made it his way and by golly, it turned out delicious!  We decided that I would have to share his recipe with you....so today you are getting a very rare and special treat...a dish cooked by Grumpy himself!  Oh, and Katrina, there is just no way I would ban you from his recipe like he said I had to.  😉  See, I love you enough to rebel from Grumpy telling me what I can and can't do for my buddies!  lol

    Bachelor's Pasta

    To top all of that off, I am submitting Grumpy's recipe to one of my very favorite events, Presto Pasta Nights.  This week PPN is being hosted by Simona of Briciole.  To join in with the rest of us pasta lovers, you can submit your post to Simona by this Thursday, April 26th.  She will have a round up of all submissions on her blog on Friday, April 27th.  The guidelines for submission can be found on the Presto Pasta Night's website.  Ruth is also looking for volunteers to host a week of PPN so if you haven't hosted before and think you might like to, please make sure to let Ruth know!

    Before I leave you with the recipe, I will leave you with this Instagram photo I grabbed of Grumpy one night when he was "cooking" his Velveeta Shells & Cheese.  😉  You can see how happy he was to be cooking!

    Bachelor's Pasta
    A-hem, that is NOT an Al Bundy hand....LOL (rolling eyes)

     

    print recipe

    Bachelor's Pasta
    by Phillip Ruttan aka Grumpy April-23-2012
    What Grumpy used to cook for himself when he was single, very basic and very delicious....however I did have him add some garlic to the mix to give it more of a flavor boost.   Great side dish!!
    Ingredients
    • ½ lb dry pasta, your favorite shape, cooked until al dente
    • 4 tablespoons salted butter
    • 3 garlic cloves, minced
    • ⅓ cup dried parmigian cheese
    • 1 tablespoon dried parsley flakes
    Instructions
    Cook pasta according to package until al dente.  Drain.  Set aside.In a large skillet, melt butter and add fresh minced garlic cloves.  Cook for about 1 minute and remove butter from heat.  Add pasta to butter and toss with cheese.  Garnish with parsley flakes.
    Details

    Prep time: 5 mins Cook time: 8 mins Total time: 13 mins Yield: 4 Servings

    Other pasta dishes you may like to try:
    Our Life Tastes Good:  Delicious Beef Stroganoff
    Flavor Mosiac:  Buffalo Chicken Stuffed Shells
    Renee's Kitchen Adventures:  Easy Cheesy Pasta Bowl for One
    Kim's Cooking Now:  Easy Weeknight Dinner Pasta

    Merlot Swiss Burger

    by 7 Comments

    The Merlot Swiss Burger is a grilled burger topped with swiss cheese, caramelized onions and mushrooms nestled between a toasty potato bun.

     

    It's been a while since I've made a Cook This! Not That! recipe.  I happened to be straightening my cookbooks up the other day and it caught my eye again.    I love the Cook This Not That books.  It's incredible the number of calories saved by making your take-out favorites at home.

     

    It's that time of year again, you know, grilling season!  So, when I was going through this book and I saw this a straightforward recipe for the A.1. Swiss Burger I knew that was going to be our dinner that evening.  I also knew that Grumpy wouldn't go for it, but it was a burger that I could make enough of just for myself and he could have just a regular grilled cheeseburger.

     

    It was so easy to make that I would do it again - and would you believe I didn't bury it in ketchup?  Nope, I ate it without any ketchup whatsoever!  Try it out if you like mushrooms, onions, and swiss cheese!

    In the Cook This! Not That! book this burger is compared to Applebee's Steakhouse burger.  You would consume 1,190 calories, 82 grams of fat, and 2,070 mg of sodium by eating the Applebee's burger.  While I made my adjustments to the recipe that is in the cookbook, the calories and fat are still basically cut right in half by following my recipe!

    [mv_create key="59" type="recipe" title="Merlot Swiss Burger" thumbnail="https://grumpyshoneybunch.com/wp-content/uploads/2012/04/A.1.-Swiss-Burger1.jpg"]

    Mom's Potato Rolls

    by 3 Comments

    Mom always made homemade bread and rolls as I was growing up. My favorite recipe was Mom's Potato Rolls. I love the texture she got from using potatoes in her recipe, and they were always so full of flavor!
    Mom's Potato Rolls

    I wanted to make hamburgers for dinner over the weekend but had no buns.  I also wanted to make Mom's Potato Roll recipe, so I combined the two and made Potato Hamburger Buns!

    When mom made her bread and rolls, she tended to make it in large batches for our family of five.  After all, we all loved it and would fight over who would get the warm "heel" once the bread was cool enough to cut and have a slice.  I swear we must have been like vultures standing around waiting for our nice warm slice of bread.

    Because I grew up with this, the smell of bread baking can make me homesick for younger days, warm bread and my Mom.  However, now that I'm older and it's just Grumpy and me, there's no fight over who gets the heel!  😉  I still miss my mom though and look forward to every visit home where I can walk into her home and feel like I never left and will always belong!

    Since this was Mom's recipe, I never thought about the fact that it was going to be a huge batch of dough.  So I made 1 large loaf and a couple mini loaves as well as hamburger rolls!  I ended up adapting my mom's recipe some because I did not have the soy flour or wheat germ, but in any case, the rolls and bread turned out delicious!  I also used less flour.  Her original recipe calls for 8 cups of flour, I used more along the lines of 6-½ -7 cups.

    Mom's Potato Rolls
    Author: Gwen Law (my mom!)
    Prep time:
    Cook time:
    Total time:
    Serves: 3 loaves or 36 rolls
    Mom's recipe - makes a lot of dough!   I adapted this by using flax in place of wheat germ and whole wheat pastry flour in place of soy - as I did not have either ingredient.
    Ingredients
    • 1 package   Instant yeast
    • 1-½ cups warm water
    • ⅓ cup sugar
    • ⅓ cup butter, melted
    • 8 cups flour (as needed, you may need less)
    • 1 cup warm mashed potatoes, firmly packed
    • 2 eggs
    • 1-½ teaspoon salt
    • ½ cup whole wheat pastry flour
    • ½ cup flax meal
    Instructions
    1. Beat together sugar and eggs.  Melt the margarine and add to sugar mixture with water.  Place 2 cups flour in sifter with yeast, salt and whole wheat pastry flour.  sift altogether into liquid mixture and eat with electric mixer.
    2. Add mashed potatoes and flax meal, beating until smooth.  With wooden spoon, stir in enough remaining flour so dough is able to be placed on a floured surface.  Knead until dough is elastic and not sticky.  Return dough to oiled bowl and cover with plastic wrap.  Rise until doubled.  Punch down, shape into rolls or loaves.  Bake at 350 for35-45 minutes or until bread/rolls are golden brown.

    Mom's Potato Rolls - Pin it!

    Mom's Potato Rolls

    Vanishing Oatmeal Cookies

    by 9 Comments

    This is cookie is called the Vanishing Oatmeal Raisin Cookies recipe and I'm assuming they are called so because this delicious chewy cookie doesn't stick around long once they are made!

    Pin image for vanishing oatmeal cookies.
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    The original recipe is from the back of the Quaker Whole Oats oatmeal box and I would have to say this is my one of my favorite cookies when it comes to those of the chewy cookie department.

    ❤️ Why you'll love it

    • They bake up nice and golden brown with crispy edges and chewy centers.
    • The flavor of these cookies has a touch of cinnamon that compliments the chewy raisins and oats.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Unsalted butter: this should be at room temperature, soft enough to press your finger into the stick and leave an indent.

    Light brown sugar: the brown sugar is the part that aids in making these cookies chewy with a caramelized flavor. You can also use dark brown sugar if preferred.

    Granulated white sugar

    Large eggs

    Pure vanilla extract

    Flour: I used regular all purpose flour.

    Baking soda: to aid in leavening the cookies.

    Ground cinnamon, to add a touch of flavor to the cookie.

    Old Fashioned Oats (whole oats) or Quick oats: both will work in this recipe, so whatever you have on hand

    Raisins; these can be any type of raisin you like.I have used both Thompson and Golden raisins.

    A plate full of vanishing oatmeal cookies.

    🔪 Instructions

    1. Pre heat oven to 350 degrees F. Line an ungreased cookie sheet with parchment paper.
    2. In a large bowl, using an electric mixer, beat butter, white sugar, and brown sugar on medium speed with an electric mixer until creamy.
    3. Add eggs and vanilla to the butter mixture. beat well.
    4. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix well.
    5. Stir in the oatmeal and raisins until well combined.
    6. Scoop cookie dough balls with a small cookie scoop and place on prepared baking sheet.
    7. Bake 10-12 minutes or until light golden brown.
    8. Cool on wire rack

    🥄 Equipment

    Large mixing bowl

    Cookie Sheet, I like to use an insulated sheet.

    Electric mixer, this makes creaming the butter and sugar easier.

    Rubber scraper, to clean the sides of the bowl.

    Hand whisk, I use this to combine the dry ingredients. A fork will work just as well.

    Cookie scoop, I always use my ¼ cup sized cookie scoop.

    Cookie spatula, a smaller spatula works best for removing these cookies from the baking sheet.

    Cooling rack, I like the racks with a mesh design so the cookies don't fall through.

    Cookies stacked on a white plate.

    🥫Storage

    Store cookies in an airtight container on the counter up to 1 week and in the freezer up to 3 months.

    📖 Variations

    • Add any combination of the following mix ins: candy-coated chocolate pieces, semisweet chocolate chips, white chocolate chips, or butterscotch chips.
    • Make bar cookies instead of drop cookies. Press cookie dough into a 13 x 9 inch baking pan that has been sprayed with non stick cooking spray. Bake for 35 minutes, or until golden. Cool completely and cut into 24 bars.

    💭 Tips

    • To soften the butter, place the stick in the microwave and heat in 10 second intervals. Depending on how cold the butter is, it can take anywhere from 10-20 seconds. You should be able to press your finger in the butter and leave a dent when it is soft enough.

    Nanny's Soft Oatmeal Cookies is another cookie recipe studded with raisins but is old fashioned style with a soft and tender inside!

    I love this Strawberry Baked Oatmeal!

    Nanny's Raisin Filled Cookies are packed with a rum raisin filling.

    Fans of bakery style cookies will love these Oatmeal Raisin Walnut Cookies.

    Try these Peanut Butter Oatmeal Cookies for the peanut butter lover in your life.

    Vanishing Oatmeal Cookies aon a blue plate.

    🍽 Serve with...

    The best way to enjoy these cookies is with a glass of cold milk, hot tea or coffee. We also like to make ice cream sandwiches with these cookies!

    🏫 The last word

    The original recipe from Quaker Oats indicates you will get 4 dozen cookies. However, every time I have made this recipe I only get 42 cookies. Nutrition calculations are done on my own personal results.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Vanishing Oatmeal Cookies

    Vanishing Oatmeal Cookies

    Shelby Law Ruttan
    These oatmeal raisin cookies are a chewy and delicious cookie packed with oatmeal and sweet raisins. Great for an after school snack or to pack in lunch boxes.
    5 from 2 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Course Desserts
    Cuisine American
    Servings 42
    Calories 92 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Heat oven to 350 degrees.
    • In a large bowl, beat butter and sugars on medium speed with an electric mixer until creamy.
    • Add eggs and vanilla; beat well.
    • Add combined flour, baking soda, cinnamon, and salt; mix well. Add oats and raisins; mix well.
    • Drop by rounded tablespoons onto a cookie sheet lined with parchment paper.  Bake 8-10 minutes or until light golden brown.
    • Cool on wire rack.

    Nutrition

    Serving: 1cookieCalories: 92kcalCarbohydrates: 14gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 60mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 103IUVitamin C: 0.2mgCalcium: 9mgIron: 1mgNet Carbohydrates: 14g
    Keyword Chewy Oatmeal Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Blueberry Muffins with Sour Cream

    by 3 Comments

    Blueberry Sour Cream Muffins are a healthier muffin made with fresh blueberries, less sugar, and sour cream. These light and fluffy muffins are topped with slivered almonds and an almond glaze adds a touch more sweetness to the muffin.

    My whole family loves muffin recipes, and this delicious blueberry muffin recipe is one of their favorites. These are great for breakfast on the go, to pack in lunch boxes, or afternoon snacking.

    Hero image for blueberry muffins with sour cream recipe.
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    ❤️ Why you'll love it

    ✔️ This blueberry muffins recipe makes the perfect portable breakfast!

    ✔️ These muffins freeze well and stay moist.

    ✔️ You can have warm tall, moist sweet muffins in just 30 minutes!

    🥘 Ingredients

    All purpose flour, white whole wheat flour works here as well and has been tested with both.

    Baking soda and baking powder are what helps give the muffin its height.

    Salt, a flavor enhancer.

    Eggs

    Granulated sugar and splenda are used to sweeten the muffins.

    Light sour cream, to add moisture to the muffins

    Almond extract, to enhance flavor.

    Blueberries, fresh or frozen

    Slivered almonds

    Confectioner's sugar

    Buckets full of fresh blueberries.

    🔪 Instructions

    For the muffins

    1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
    2. In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
    3. In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
    4. Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
    5. Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.

    For the glaze (optional)

    1. In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.
    Muffins on a cooling rack with a drizzle glaze and slivered almonds on top.

    🥄 Equipment

    Mixing bowls, to mix ingredients.

    12 cup muffin pan, to bake muffins

    Parchment paper liners, for baking the muffins.

    Hand whisk, to mix the dry ingredients together.

    Wooden spoon to mix the ingredients together.

    Large scoop, to measure the batter (should be ¼ cup size).

    Wire rack, for cooling the muffins

    🥫Storage

    Store any leftover muffins on the counter in an airtight container up to 3 days, in the fridge up to 1 week, or in the freezer up to 3 months.

    📖 Variations

    • Use light or non fat sour cream or greek yogurt in place of the regular sour cream.
    • Substitute 1 teaspoon vanilla extract for the almond extract.
    • Fresh or frozen blueberries can be used interchangeably, do not thaw frozen berries before using.
    • Substitute raspberries or blackberries for the blueberries.
    • Substitute the milk in the almond glaze for amaretto.

    💭 Tips

    • II highly recommend using parchment paper muffin liners. They work the best as muffins will not stick to the parchment paper like it will stick to regular muffin liners.
    • To bring an egg to room temperature quickly, place the egg in a bowl of warm water and allow to sit for 5 minutes.
    3 muffins on a white plate.

    Lemon lovers will love this light recipe for Lemon Blueberry Muffins.

    These Pecan Sour Cream Biscuits are great with a hot cup of coffee!

    Apple Butter Muffins with Blueberries are a combination of fall and summer ingredients.

    🍽 Serve with…

    Serve these Blueberry Muffins with Sour Cream as a side to eggs and bacon with a glass of orange juice.

    🏫 The last word

    Sour cream is the ingredient in this recipe that adds moisture to the muffins. It does so without thinning the muffin batter.

    This is a reduced sugar recipe, feel free to use all regular sugar or all splenda. Brown sugar or splenda brown sugar blend can be substituted for white sugar (granulated).

    Blueberry Muffins with Sour Cream on a cooling rack.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for blueberry muffins with sour cream.

    Blueberry Muffins with Sour Cream {Lower Sugar Recipe}

    Shelby Law Ruttan
    These blueberry muffins are a lower sugar recipe made with sour cream and flavored with almond extract. They bake up tall and sturdy and are topped off with slivered almonds and a drizzle of almond glaze.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 207 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the muffins:

    For the glaze:

    Instructions
     

    For the muffins

    • Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
    • In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
    • In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
    • Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
    • Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.

    For the glaze (optional)

    • In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.

    Nutrition

    Calories: 207kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 253mgPotassium: 93mgFiber: 1gSugar: 22gVitamin A: 121IUVitamin C: 2mgCalcium: 58mgIron: 1mg
    Keyword Blueberry Muffins with Sour Cream
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Bailey's Biscotti

    by 21 Comments

    Bailey's Biscotti brings together the comforting flavor of chocolate, coffee, and Irish cream in every crisp bite. This twice-baked cookie is perfect for dipping into your morning coffee or as an afternoon pick me up.

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    I first made these biscotti during the holidays as a fun twist on my classic brownie biscotti recipe. The Baileys adds a gentle sweetness and warmth that makes them extra special. They're a cookie you'll want to share (or keep all to yourself!)

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    Why You'll Love Baileys Biscotti

    Rich flavor: a mix of cocoa, cinnamonm and baileys Irish Cream gives this cookie a deep, chocolatey taste with a hint of coffee.

    Perfect crunch: twice baked for that signature crispness without being hard to bite into.

    Coffee lovers dream: the combination of espresso and Irish cream makes it ideal for pairing with your favorite hot drink.

    Key Ingredients for Coffee Biscotti

    See the recipe card below for a full list of ingredients and instructions.

    • All-purpose flour: the base that gives structure to the biscotti
    • Cocoa powder: adds chocolate depth to the dough.
    • Instant coffee granules: enhances the cocoa flavor and gives a subtle espresso note.
    • Baileys Irish Cream: the star ingredient that brings a creamy, boozy richness.
    • Eggs: bind the dough and add moisture for the first bake.
    • Butter: gives a slightly softer texture and buttery flavor.
    • Cinnamon: adds warmth and balance to the chocolate and coffee flavors.

    Optional add-ins: chocolate coated coffee beans and white chocolate chips for extra texture and sweetness.

    Four unbaked chocolate colored dough logs on a parchment lined baking sheet beside a small bowl of whisked egg wash.

    Ingredient Substitutions

    • Try Kahlua or a non-alcoholic Irish cream coffee creamer in place of the Baileys Irish Cream liquor.
    • Espresso powder can be used in place of instant coffee for a stronger coffee flavor.
    • Margarine can be used in place of butter.

    Variations on Baileys Biscotti

    • Chocolate-Dipped Biscotti: Dip one end of the biscotti in melted dark or milk chocolate for a cafe style finish.
    • Nutty Biscotti: add ½ cup chopped hazelnuts or almonds for extra crunch.
    • Mocha Chip Biscotti: mix in mini chocolate chips and increase the coffee granules for a bold mocha flavor.
    A hand slicing freshly baked biscotti dough into strips on a wooden cutting board.

    Tips for the Best Chocolate Biscotti

    • Don't overmix: stir just until the dough comes together to keep the biscotti from being tough.
    • Cool before slicing: let the logs rest about 10 minutes after the first bake to avoid crumbling.
    • Flip before rebaking: turning the slices halfway through ensures even crispness on all sides.

    How to Store

    Store cooled biscotti in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months.

    Golden brown baileys biscotti slices arranged on a parchment lined baking sheet, showing their crisp edges and slightly cracked topps after the second bake.

    Serve with...

    These Baileys Biscotti pair perfectly with a cup of Bailey's Irish Cream Coffee.

    More Recipes for Coffee and Dessert Lovers

    If you love this biscotti, try my Amaretto Coffee, Chocolate Kahlua Bundt Cake, Irish Cream Pound Cake, and this decadent Chocolate Martini.

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Finished Baileys biscotti half-dipped in white chocolate and topped with colorful round sprinkles, arranged neatly on a white lace-patterned plate.

    Baileys Biscotti

    Shelby Law Ruttan
    Inspired by the flavors of Irish Cream and espresso, these Baileys Biscotti are crisp, chocolatey cookies that make every coffee break feel a little more special.
    4.72 from 7 votes
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Course Cookie Recipes, Dessert
    Cuisine Italian
    Servings 20
    Calories 128 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Biscotti

    For the Egg Wash

    Optional Ingredients

    Instructions
     

    • Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Set aside.
    • In a large bowl, combine dry ingredients as follows: 2 cups flour, granulated sugar, brown sugar, cocoa powder, instant coffee granules, cinnamon, and salt. Set aside. If using optional add ins, include them in this step.
    • In another large bowl, using a hand whisk, mix together melted butter, Irish cream liqueur, and large eggs until well blended.
    • Make a well in the center of dry ingredients. Pour liquid ingredients into center of well and stir until most of the dry ingredients have mixed in. Turn out onto the lightly floured surface (using remaining flour as needed) and knead dough 8-10 times until dough comes together. Divide dough into 4 equal quarters.
    • Shape each section of dough into a log shape. Place the logs on cookie sheet squeezing together and flattening until about 1 inch thick. Be sure there is at least 2 inches between each log after flattening. You may need to use two cookie sheets if you don't have one large enough for the spacing.
    • Whisk together egg and milk and brush tops and sides of biscotti liberally. Bake 20 minutes, or until log feels firm to the touch and looks dry.
    • Remove biscotti from oven and cool for 10 minutes, until just cool enough to handle. Once cooled, cut each log crosswise in a diagonal shape approximately ½" thick.
    • Line biscotti cookies baking sheet cut side down and return to oven. Bake for 10 minutes.
    • Remove from the oven and flip biscotti over. Return to oven and bake 10 minutes more. Remove from oven and cool completely on a wire rack.
    • Once cooled, melt candy coating according to package directions (if using) and dip one end of the biscotti in the melted chocolate. Sprinkle with pearl sprinkles (if using) and transfer to a piece of aluminum foil. Allow candy coating to harden completely before storing.

    Notes

    Important notes:
    • Some have messaged the dough was too soft and not shapeable. I remade this recipe on 11/9/25 and had no issues with a super soft dough. Be sure that you are using large eggs (which is what I used in the recipe) and do not add liquid to the coffee granules. This will cause you to have a very liquid dough. 
    • The extra ½ cup of flour is for dusting the counter and used in kneading and shaping the dough. Do not mix this into the dry ingredients.
    • This recipe is designed to make a small cookie - you will get 40 small biscotti. If you prefer a larger cookie, shape into 2 logs and cut into 20 pieces.
    • Nutrition information does not include optional ingredients.

    Nutrition

    Serving: 2biscottiCalories: 128kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 25mgSodium: 68mgPotassium: 55mgFiber: 1gSugar: 10gVitamin A: 98IUVitamin C: 0.002mgCalcium: 13mgIron: 1mgNet Carbohydrates: 22g
    Keyword Bailey's Biscotti, Baileys Irish Cream Cookies, Biscotti Recipe, chocolate biscotti, chocolate coffee cookies, coffee biscotti, Holiday biscotti, Irish Cream Biscotti
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Buffalo Style Stuffed Eggs

    by 27 Comments

    Buffalo Style Stuffed Eggs are full of buffalo flavor from Franks Red Hot, only the best hot sauce out there! Add to it, the tangy crumbled blue cheese, this recipe is bount to put your ordinary deviled egg recipe to shame! These appetizer eggs will have everyone begging you for the recipe!

    Buffalo Style Stuffed Eggs

    This is an awesome way to use up some of your leftover Easter Eggs!  They are different and delicious and Grumpy devoured them like there was no tomorrow! I will definitely be making them this way again, and the best thing?  They are keto friendly!

    About the Kitchen Diva's cookbook

    I found this recipe in the Kitchen Diva's Diabetic Cookbook which was sent to me for review.  I have been attempting to find ways to help Grumpy control his diabetes through diet and since I completely did not have a clue what to do, this cookbook was a godsend!

    This is an awesome cookbook.  It has easy everyday recipes that you don't need a lot of special ingredients in order to make.

    overhead shot of egg on serving tray sprinkled with parsley

    *This post contains affiliate links to the cookbook reviewed in this post. I received this cookbook for review only, I was not required to blog about this product.

    How to make Buffalo Style Stuffed Eggs

    Time needed: 20 minutes

    A delicious and different way to enjoy deviled eggs!

    1. Shell your hard boiled eggs

      Remove the shell from hard boiled eggs. Slice eggs in half and remove the yolk.A bowl with hard boiled eggs, shells removed

    2. Mash the yolk with a fork and add ingredients

      Mash the egg yolk and mix in all remaining ingredients except for celery. This will be your garnish.A bowl with mashed egg yolks and a fork sitting in the bowl

    3. Stuff your egg white halves

      Either pipe or spoon filling into egg white halves. Garnish with celery if desired. Refrigerate until ready to serve.Buffalo Style Stuffed Eggs on brown acia serving tray with parsley garnish

    Most everything Grumpy puts in his mouth comes from my doing so I need to make sure I'm feeding him right to keep him healthy and around for a long time.

    If your not a fan of blue cheese, you can omit it and use a sharp or mild shredded cheddar cheese instead.  Blue Cheese and spicy Frank's Red Hot just are a natural pairing in this household and we loved the flavor in these Buffalo Style Stuffed Eggs!

    More egg recipes your may enjoy

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Buffalo-Style Stuffed Eggs

    Shelby Law Ruttan
    A traditional stuffed egg, filled with non-traditional flavors!
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 12 minutes
    Cook Time 5 minutes
    Total Time 17 minutes
    Course Keto Appetizers
    Cuisine American
    Servings 6
    Calories 94 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 6 large eggs hard cooked
    • ¼ cup crumbled blue cheese
    • 2 tablespoon low-fat mayonnaise
    • 1-½ tablespoon minced fresh flat-leaf parsley
    • 1-½ tablespoon hot sauce
    • ½ teaspoon salt
    • ⅛ teaspoon fresh ground black pepper
    • 1 stalk stalk celery diced

    Instructions
     

    • Shell and cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl. Mash the yolks and mix well with the cheese, mayonnaise, parsley, hot sauce, salt, and pepper. Spoon the yolk mixture back into the shells. Garnish with the celery.Please

    Video

    Notes

    The prep time listed is the time I have estimated to make this recipe as it is not stated in the cookbook.
     

    Nutrition

    Serving: 2halvesCalories: 94kcalCarbohydrates: 1gProtein: 7gFat: 7gSaturated Fat: 3gCholesterol: 169mgSodium: 399mgPotassium: 75mgSugar: 1gVitamin A: 309IUVitamin C: 1mgCalcium: 54mgIron: 1mg
    Keyword Buffalo Style, Buffalo Style Stuffed Eggs, Deviled Eggs, Stuffed Eggs
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Asparagus Tart Recipe

    by 39 Comments

    This Asparagus Tart is made of asparagus, cheese, eggs, and spices and is baked in a short crust pastry. It is nicely spiced with nutmeg and cayenne and is a great breakfast or brunch recipe. It reheats well in the oven or microwave and will also make a great portable lunch.

    Up close side view of the fully baked asparagus tart in a scalloped blue and white tart pan with asparagus spears arranged in a circle with the tip pointing towards the outer circle of the tart.
    [feast_advanced_jump_to]

    A Quiche or a Tart

    Some people may call this a quiche, and if they did, I guess they could be right. The first time I made this Asparagus Tart, I did so in a tart pan with a removable bottom. Which, is why i called this a tart. However, it is made with the same exact ingredients you use to make a quiche!

    A tart can be sweet or savory and is made in a tart pan. A quiche is usually a savory recipe and is made in a pie plate. So call this a quiche or a tart, depending on the pan you use!

    One slice of tart on a gold rimmed cream colored plate with asparagus stalks on top and pieces of asparagus baked in the egg custard and the baking dish in the background with the remainder of the tart inside of it.

    🥘 Ingredients

    One 8-inch pie crust, you can make it homemade or buy a premade crust. If you want to make a homemade pie crust, you can use the recipe in this post for an Apple Pie.

    Large eggs

    Fresh asparagus

    Half and half

    Swiss cheese

    Nutmeg

    Cayenne pepper

    A pair of hands snapping the woody end of the asparagus spear off with more spears of asparagus blurred in the background.

    🔪 Instructions

    Step 1:

    1. Prepare the asparagus. First, remove the woody ends of the asparagus and discard. Then cut the top portion of the asparagus spear to about 3 inches in length. Take the bottom portion and cut into bite sized pieces.
    2. Set the spear tips aside. These will be placed on top of the tart. Blanch the bite sized asparagus and set aside.

    Step 2:

    1. Place the tart pan on a baking sheet, then place the pie crust in the tart pan (or pie plate) and crimp the edges.
    2. In a large mixing bowl, whisk together the eggs, half and half, ⅓ cup of cheese, salt, nutmeg, and cayenne pepper.
    3. Add the blanched asparagus to the tart pan. Sprinkle with the remaining cheese.
    4. Pour the egg mixture over top of the asparagus and cheese in the tart pan. Arrange the asparagus spears in a circle with the tips pointing out on the tart.
    5. Bake for 30 minutes, or until a knife inserted into the tart comes out clean. Cool for 10 minutes before cutting to serve.
    Overhead view of one slice of quiche on a gold rimmed plate with a flowered napkin in the background.

    💭 Top Tips

    • Freeze any leftovers in an airtight packages up to 3 months.
    • If using a pie plate, try pre-baking the crust for 10 minutes before filling it with the egg mixture. Sometimes a pie plate does not cook the crust on the bottom entirely.
    • If using a tart pan, pre-bake is not necessary.

    📖 Variations

    • Replace the shortcrust pastry with filo dough.
    • Substitute Gruyere, Fontania, or Havarti cheese for the Swiss cheese.
    • Grate the brick of cheese rather than buying pre-shredded, this will give you the best melty cheese!
    • Sprinkle the top of the tart with crumbled cooked bacon before baking.
    • Stir in ¾ cup of diced ham.
    Overhead view of a whole baked tart with asparagus spears arranged around the circle.

    Sweet and Savory Tart Recipes

    *If you made this Asparagus Tart, please give it a star rating*

    📖 Recipe

    Asparagus Tart

    Shelby Law Ruttan
    A lightly spiced quiche with egg and cheese baked to perfection in a shortcrust pastry.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Breakfast, Main Dish
    Cuisine American
    Servings 8
    Calories 206 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Preheat the oven to 400°. Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into ¾ in. pieces.
    • In a small saucepan, bring water to a boil Add the ¾ in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately and place asparagus in ice water. Once cooled drain the water and pat the asparagus dry.
    • On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11 in tart pan with removable bottom; trim edges.
    • Place the blanched asparagus, ⅓ cup cheese and parsley in crust.
    • In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese.
    • Bake for 25-30 minutes or until a knife inserted near the center comes out clean and the crust is golden. Allow to stand for 10 minutes before cutting.

    Video

    Nutrition

    Serving: 1sliceCalories: 206kcalCarbohydrates: 14gProtein: 9gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 99mgSodium: 293mgPotassium: 224mgFiber: 2gSugar: 1gVitamin A: 1032IUVitamin C: 8mgCalcium: 131mgIron: 2mg
    Keyword asparagus tart
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Simple Sauteed Mushrooms

    by 10 Comments

    Simple Sauteed Mushrooms
    Simple, delicious and if you are a mushroom lover, crave-able.   Not much else to say except you really need to make them this way.  It can't get much easier!
    Simple Sauteed Mushrooms
    Author: Grumpy's Honeybunch
    Prep time:
    Cook time:
    Total time:
    Serves: 4 servings
    Sauteed Mushrooms glazed with a Mushroom Soy Sauce
    Ingredients
    • 16 oz. package mushrooms - button or baby portobello
    • 1-2 tablespoon Mushroom Soy Sauce
    Instructions
    1. Clean mushrooms with a damp paper towel.  Quarter and sautee in a non-stick skillet until browned and most of the water has evaporated from pan.  Add soy sauce and give a good stir to coat. Remove from heat.  Serve as a side dish to any beefy meal - it's delish!

    The Monte Cristo with Strawberry Habanero Jam

    by 18 Comments

    Sunday was a quiet day for Grumpy and me and happened to be the day I decided to make these Monte Cristo Sandwiches with Strawberry Habanero Jam!
    Monte Cristo with Strawberry Habanero Jam

    Saturday we left the house to do some furniture and truck "window shopping".  We have been doing a lot of furniture window shopping, talking about what we want to get when we finally can buy our own home again.  We are hoping that now its not that far off in the distant future anymore!

    I hung out in the house with Grumpy doing housework and working on my blog some throughout the morning.  Then early afternoon I went to our bedroom and watched The Sandwich King on Food Network.  (yes, I have to leave the living room to watch certain channels and the Food Network IS one of them.  Sigh.)  I record this show every week.  When Jeff was competing on The Next Food Network Star, I never really thought I would like his show.  Then, one day I happened to turn on the TV and his show was on.

    Monte Cristo with Strawberry Habanero Jam

    I watched him make his sandwiches and thought that they looked way too good and that his show was actually something I was interested in continuing to watch.  This last weekend one of the sandwiches he made was the Monte Cristo.  Oh yeah.  Accompanying the sandwich was a Strawberry Habenero Jam.  Oh bigger yeah!  Tempt me with sweet heat and I'm ALL yours!

    Monte Cristo with Strawberry Habanero Jam

    After I watched the show I finished getting around then headed out the door to the grocery store.  I planned to feed this to Grumpy so I didn't dare use Guyere cheese and I didn't dare use a whole pepper.  I already knew I was going to get a response that I didn't want when he asked me what I was going to make.  As far as I knew, he had no idea what a Monte Cristo was (and he didn't) and when he asked me to explain what it was and I tell him its a ham and cheese sandwich toasted between french toast with a spicy jam dip, well, I knew he wasn't going to be really happy that was what his dinner was going to be.  Fortunately, he didn't gripe too much and he tried it - and he did eat it all.  When I asked him how it was, his response was that it was good.  Of course, Grumpy isn't very adventurous as we all know so the fact he tried it and didn't say it was terrible was a good thing.  I am here to tell you however that it was very good, delicious in fact, but I would have probably have loved it even more with the Guyere cheese and a spicier jam.  The jam is really awesome and I already have other ideas about how I'm going to use what I have left over.  I just wish Grumpy could handle spicier foods!

    Monte Cristo with Strawberry Habanero Jam

    The Monte Cristo with Strawberry Habanero Jam
    adapted from The Sandwich King
    Makes 2 sandwiches

    4 slices French Toast Bread (thick cut)
    Deli Ham (I used Boars Head Honey Ham - it was on sale!)
    Thinly sliced muenster cheese
    1 large egg
    4 tablespoon half and half
    ½ teaspoon ground cinnamon
    ⅛ teaspoon ground nutmeg
    ½ teaspoon vanilla extract
    pinch of salt

    *Note:  Use your judgement on how much ham/cheese you want to use for your sandwich - but be generous!  🙂

    Strawberry Habanero Jam

    1-16 oz package fresh strawberries, stemmed, washed and cut into chunks
    1 cup granulated sugar
    ½ small habanero pepper, finely diced
    ¼ cup orange juice
    2 teaspoon lemon (or orange) zest

    Place strawberries, sugar, pepper, orange juice and lemon zest in heavy sauce pan.  Bring to a simmer and cook until temperature reaches 200 degrees on a candy thermometer.  Remove from heat and let cool.

    Whisk together egg, half and half, cinnamon, nutmeg, and vanilla.  Dip french toast bread in egg mixture on each side and place on hot griddle.  When bottom side is browned, flip over and place cheese, meat and then another layer of cheese on top.  Place toasted side of other slice of french toast bread on top of meat cheese mixture.  Cook low and slow to allow the heat to get through the sandwich and melt the cheese.  When the cheese on the bottom looks melty and bottom of sandwich is browned, carefully flip over to toast top of sandwich and cook until toasty.  Serve sprinkled with powdered sugar and jam if desired.

    Bacon Cheeseburger Pizza

    by 7 Comments

    This Bacon Cheeseburger Pizza brings together all the best parts of a cheeseburger and pizza in one hearty, crowd-pleasing dish. Baked in a 9x13 pan, the crust rises high around the edges to create a delicious deep dish effect that holds in every layer of flavor.

    A rectangular deep dish bacon cheeseburger pizza with a thick crust, melted cheese, ground beef, and bacon pieces with one slice removed to show the interior.

    It's the kind of recipe that reminds me of family pizza nights when I'd pull out leftover burgers, and turn them into something brand new. It's perfect for game day, a Friday night dinner and a movie, or anytime you're craving a comforting homemade pizza.

    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    Deep dish comfort: the 9x13 baking dish gives the pizza a soft, chewy crust with crispy edges.

    Cheeseburger flavor: the sauce combines ketchup, mustard, and mayo for that classic burger tang.

    Perfect for leftovers: a great way to use up extra cooked hamburger or bacon for an easy dinner.

    Key Ingredients for Bacon Cheeseburger Pizza

    See the recipe card below for a full list of ingredients and instructions.

    • Pizza dough: a mix of whole wheat and white flour for a soft, slightly nutty crust.
    • Burger sauce: ketchup, mustard, and mayonnaise create a savory base that mimics burger flavor.
    • Mozzarella and cheddar: the two cheeses melt perfectly together for a creamy, gooey topping.
    • Hamburger and bacon: cooked hamburger and crisp bacon give this pizza its signature cheeseburger taste.
    A close-up view of a deep-dish bacon cheeseburger pizza slice, showing gooey melted cheese, ground beef, and crispy bacon on a thick golden crust.

    Ingredient Substitutions

    • Use ground turkey instead of hamburger for a lighter pizza
    • Swap BBQ sauce for the burger sauce to add a smoky twist.
    • Try a store-bought pizza dough in place of the homemade dough.

    Variations on Bacon Cheeseburger Pizza

    • Make a Pickle Lover's Pizza by layering dill pickle slices on top after baking.
    • Add jalapenos or hot sauce to the burger sauce for a spicy kick.
    • Top with shredded lettuce and diced tomato after baking for a deluxe burger-style finish

    Tips for the Best Deep Dish Pizza

    • Use cornmeal on the bottom of the pan to help crisp the crust.
    • Let the dough rise fully. It gives you that perfect deep dish texture.
    • Bake until golden brown so the edges are crisp and the cheese bubbles.
    A slice of pizza with melted cheese, crispy bacon, lettuce, tomato, and pickle slices on a golden crust.

    How to Store and Reheat

    Store leftovers in an airtight container in refrigerator for up to 3 days. To reheat, bake in a 350°F oven for about 10 minutes or until warmed through and thr crust is crisp again.

    Serve With...

    This Bacon Cheeseburger Pizza brings pairs wonderfully with a side of Wingstop Garlic Parmesan Wings, Crispy Air Fryer Buffalo Wings, and a side of Homemade Ranch Dressing for dipping.

    More Easy Dinner Recipes You'll Love

    For another fun pizza night, try my Buffalo Chicken Flatbread, or for a low-carb twist, try my Easy Keto Pizza Crust. If you enjoy savory bakes, you'll love Brandy Chicken with Mushrooms and Pearl Onions, and for a family-friendly casserole make my Buffalo Chicken Mac and Cheese.

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    A rectangular deep dish bacon cheeseburger pizza with a thick crust, melted cheese, ground beef, and bacon pieces with one slice removed to show the interior.

    Bacon Cheeseburger Pizza

    Shelby Law Ruttan
    This Bacon Cheeseburger Pizza is baked in a 9x13 pan for a deep dish-style meal layered with tangy burger sauce, gooey cheese, and crispy bacon. It's a fun twist on a classic that brings burger night and pizza night together.
    No ratings yet
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 20 minutes
    Rising Time 45 minutes
    Total Time 1 hour 20 minutes
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 545 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the crust:

    For the sauce:

    For the toppings:

    Instructions
     

    To make the crust

    • Combine the whole wheat pastry flour and ¾ cup of white flour with the salt, sugar, and yeast.
    • Pour the warm water and tablespoon of olive oil over flour mixture and stir to combine. Mix in remaining 1 cup flour.
    • Turn dough out onto lightly floured surface and knead until smooth, adding more flour as needed.
    • Spray a mixing bowl with cooking spray. Place dough in bowl and then turn over. Cover with a towel and let rise approximately 45 minutes or until dough doubles in size.

    To Bake The Pizza

    • Preheat oven to 400 degrees.
    • Punch down dough and let rest for 10 minutes. While dough is resting, make sauce. Mix together in a small bowl the ketchup, mustard, Merlot sauce and mayonnaise.
    • Spray a 9 x 13 pan with cooking spray. Sprinkle with cornmeal. Place dough in pan and press the dough out, making sure to have the dough go up the sides of the pan to create the dish effect.
    • Spread sauce over top of dough. Layer toppings as follows: Sprinkle with 1 cup of mozzarella cheese, spread cooked ground beef over top of cheese, sprinkle with remaining mozzarella and then lastly top with cheddar cheese.
    • Bake in oven approximately 20 minutes or until crust is browned and topping begins to brown lightly. Remove from oven and top with bacon pieces. Garnish with lettuce, tomato, onion and more bacon if desired.

    Notes

     

    Nutrition

    Calories: 545kcalCarbohydrates: 48gProtein: 25gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 72mgSodium: 814mgPotassium: 315mgFiber: 3gSugar: 4gVitamin A: 401IUVitamin C: 1mgCalcium: 280mgIron: 3mgNet Carbohydrates: 44g
    Keyword 9x13 pan pizza, Bacon Cheeseburger Pizza, bacon cheeseburger pizza recipe, deep dish bacon cheeseburger pizza, homemade cheeseburger pizza, recipe for bacon cheeseburger pizza
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Peppery Beef with Cabbage over Noodles

    by 8 Comments

     

    Peppery Beef with Cabbage over Noodles is a quick and easy skillet meal your whole family will love! Flavored sauteed beef and cabbage combine with pasta for a comfort meal you will want to enjoy over and over again!

    Short and sweet today!  Grumpy wasn't too happy with the peppers in the recipe - he's not a big fan of them. However, this to me was yummy!  I love peppers!  He said if I had left the peppers out it would have been better to him and I guess I was heavier on the Black Bean with Garlic Chili sauce than normal as he told me it was spicy.  I thought it was perfect.   This was my take on beef and cabbage for St. Patrick's Day.  I guess next year I will go traditional for Grumpy!

     I'm submitting this post to Presto Pasta Night's which is being hosted by Juli over at Pictures of all my Princesses.  There is still time to join in - just send your submission to Juli by end of the day on Thursday.  Rules and Guidelines are on the Presto Pasta Night's page.

    Peppery Beef with Cabbage over Noodles
    Inspired by Black Pepper Beef and Cabbage at allrecipes.com

    2 cloves garlic, minced
    1 pound ground beef
    1 teaspoon freshly ground black pepper
    ½ small head cabbage, shredded
    ½ red bell pepper, cut into strips
    ½ green bell pepper, cut into strips
    ½ yellow bell pepper, cut into strips
    2 tablespoons Maggi sauce (or soy)
    2 tablespoons rice wine vinegar (unflavored)
    1 teaspoon Black Bean Chili Garlic Sauce
    1 tablespoon brown sugar
    2 teaspoon cornstarch
    ¼ cup water
    your favorite pasta shape, cooked according to package - I used linguine since that was what I had on hand and cooked about ½ of the package (4 oz. dry)

    In a small bowl mix Maggi sauce, rice wine vinegar, black bean sauce and brown sugar together, set aside.  In a separate small bowl combine cornstarch and water.  Set aside.
    In a large skillet, brown ground beef and garlic until beef is no longer pink.  Season with black pepper.
    Add cabbage and cook &stir until cabbage begins to wilt.  Add bell peppers.  Cook and stir for about 3-5 minutes until vegetables are crisp tender.  Add sauce mixture and bring to a boil.  Stir in cornstarch mixture.  Sauce will begin to thicken.  Remove from heat and serve over pasta.

    Weekend Hash Browns

    by 9 Comments

    Pin It

    Weekends are for Hash Browns, aren't they?  Weekends are about the only time I have time to make "special" dishes.  Most of the time we eat pancakes with pure Northern New York made Maple Syrup (made by one of the best syrup making families, my cousin's!).  My dad just informed me that I have 2 gallons of syrup coming to me in the near future.  I can't wait to get my syrup and I love syrup making season!

    While I didn't use maple syrup in this recipe, I did make another treat that we don't normally have on a regular basis at home.  The closest I get to a hash brown, although I hate to admit it, is McDonalds.  Then I don't know if it will be greasy, soggy, or cold.  I don't buy those too often mind you.

    I decided that this Saturday morning I would make our own hash browns in honor of it being St. Patrick's Day.  I've never made them like this before and I'm pretty darn pleased with how they turned out.  They have an onion and garlic flavor and eaten directly out of the hot frying pan, they are crisp and delicious!  Like any fried food item these are best eaten freshly made.  They were quite easy to make and I will definitely keep this on a weekend breakfast rotation! This recipe was adapted from one I found on allrecipes.com for Amish Hash Browns.






    Weekend Hash Browns

    printable recipe

    3 medium russet potatoes
    ¼ cup all purpose flour
    ¼ cornmeal
    ½ teaspoon salt
    2 tablespoon diced onion
    1 tablespoon vegetable oil
    1 large egg
    ¼ teaspoon garlic powder
    small amount of vegetable oil for frying

    Peel and shred potatoes.  Lie shredded potatoes on a triple layered paper towel and roll the towel up tight.  Squeeze the paper towel to release water that is in your potato shreds.  Place the potato shreds in a medium sized mixing bowl.

    In a small mixing bowl, whisk egg and oil.  Add to potato mixture.

    Sift together flour, cornmeal, salt, and garlic powder.  Stir into potato egg mixture.

    In a large non stick skillet, coated with a small amount of oil, drop by tablespoonfuls into pan over medium-high heat.  Flatten patty some and cook until crisp and browned on bottom.  Flip patty and cook until well browned.  Pictured served with a sprinkling of parsley, scrambled eggs, and some cherry tomatoes!

    Powdered Sugar Doughnut Muffins - Gluten Free

    by 2 Comments

    In exchange for this review, I received a complimentary copy of "How to Cook Gluten Free"

    A couple of weeks ago I received an email from Elizabeth Barbone,  author of "Easy Gluten-Free Baking" and owner of https://www.glutenfreebaking.com.  Elizabeth had invited me to be a part of a "cook along" for her new cookbook, How to Cook Gluten Free.  I became acquainted with Elizabeth through Price Chopper when they invited me to one of their cooking classes.  Elizabeth was one of the presenters at the class and she made a few of her recipes, including the one for Gluten Free Pumpkin Whoopie Pies that I blogged about after the class.

    If your a regular reader here, you know that we don't have to eat gluten free in our home.  So why am I posting about gluten free baking and cooking?  Well, because I have friends who have to be gluten free and I want to find and know easy, delicious, gluten free recipes to share with them when we get together!

    I love knowing that there are alternatives out there that you can make that taste great.  As a matter of fact, the two recipes I have made of Elizabeth's are good enough to make again even if I don't need to eat gluten free!

    Elizabeth will post a round up of  bloggers who participated in her cook along later this week.  Watch website to view the round up of bloggers who joined in and see what they made!

    Now, a little bit about these doughnuts, then I'll share the recipe!  These were super easy and very quick to make.  I did get more donuts than the recipe said I would but I could have a smaller mini muffin tin.  I got 30 mini donuts out of this recipe.  A bonus of 6!  I think these donuts would be awesome as a chocolate doughnut glazed version, and I just may do that when my friend Theresa visits me again (my gluten free friend!).  I added some vanilla extract to the mix and used a little less sugar in the batter than the recipe calls for (only because I was too lazy to open a new bag...I'm so bad!).  If your gluten free, this is a great way to have your donuts and still feel great not to mention consume less fat than a fried donut!

    Powdered Sugar Doughnut Muffins - Gluten Free
    from the book "How to Cook Gluten Free"
    Author:  Elizabeth Barbone
    Follow Elizabeth on Facebook
    my adaptations in red

    Dry Ingredients:

    ¾ cup white rice flour
    ½ cup cornstarch
    ¼ cup sweet rice flour
    ¾ cup granulated sugar (I used about ⅔ cup)
    2 teaspoons baking power
    ¼ teaspoon salt
    ¼ teaspoon ground nutmeg1 teaspoon vanilla extract

    Wet Ingredients:
    ¾ cup milk (I use almond milk)
    ¼ cup vegetable oil
    1 large egg
    1 package (1 pound) powdered sugar (I did not toss the sugar that was left over.  Since it was only steam that coated the muffins, the sugar left over was not left unusable - I kept it for another use!)

    Adjust oven rack to the middle position and preheat the oven to 350ºF. Lightly coat a mini muffin pan with nonstick cooking spray.

    In a medium bowl, whisk together the dry ingredients. Add the wet ingredients and whisk to combine. The batter will be thin.

    Fill the muffin cavities about half full. Bake for 20 to 25 minutes, until the muffins are golden brown.  I used my smallest cookie scoop which is Tablespoon size, made for easy scooping!

    While the muffins are baking, fill an 8-inch square baking dish with the powdered sugar.
    Remove the muffins from the oven and working in batches, place them directly into the powdered sugar. Gently roll the muffins in the sugar to cover them. The steam from the hot muffins will make the sugar stick to the muffins. Remove the muffins from the sugar and tap off any excess. Transfer the muffins to a wire rack to cool. Store in an airtight container for up to 3 days or freeze for up to 1 month.
    Makes 24 mini muffins (or in my case 30!)

    Shrimp Pad Thai

    by 5 Comments

    This Shrimp Pad Thai Recipe is a delicious Thai restaurant favorite made right at home in just 20 minutes. It is a healthier version made with plump shrimp, coated in a lightly spicy peanut sauce and tossed with wide rice noodles.

    This quick shrimp dish is on of my favorite pad thai recipes. While it is not an authentic recipe, it is a delicious version that the whole family will love.

    Hero image for Shrimp Pad Thai recipe.
    [feast_advanced_jump_to]

    ❤️ Why you'll love it

    ✔️ This thai restaurant favorite is a quick stir fry ready in just 20 minutes!

    ✔️ It is a delicious, healthier version of the authentic pad thai recipe.

    ✔️ It is budget friendly, allowing you to eat your favorite take out right at home.

    🥘 Ingredients

    Raw shrimp
    Pad Thai noodles
    Crunchy peanut butter
    Red pepper chili flakes
    Sesame oil
    Garlic Cloves
    Snow peas
    Red bell pepper
    Fresh cilantro
    Dry-roasted peanuts
    Lime,
    Soy sauce and fish sauce, for an umami flavor in the teriyaki sauce
    Fresh ginger, adds flavor
    Brown sugar, adds a touch of sweetness to the teriyaki sauce.
    Cornstarch, aids in thickening the sauce.

    Shrimp cooking in a non stick skillet.

    🔪 Instructions

    1. Cook noodles according to package directions, drain and set aside.
    2. To make the Teriyaki Sauce:
    3. In a medium saucepan, combine the soy sauce, fish sauce, water, ginger, garlic, and brown sugar. Cook over medium heat and bring to a boil.
    4. Mix ¼ cup water and cornstarch until smooth and stir into bubbling soy sauce mixture whisking constantly to prevent lumping. Remove from stove and set aside.
    5. To make the pad thai:
    6. In a small bowl, using a hand whisk, combine ¼ cup teriyaki sauce, hot water, peanut butter, and red pepper flakes, until well incorporated. Set aside.
    7. In a large non stick skillet over medium high heat, warm the sesame oil until hot. Add the minced garlic, and saute 1 minute.
    8. Add shrimp and sauté for 2 minutes or until shrimp are almost done.
    9. Stir in the peanut butter mixture, and cook for 2 minutes or until sauce thickens
    10. Add the pad thai noodles, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.
    11. Sprinkle with cilantro and peanuts and drizzle with lime juice.

    🥄 Equipment

    • Large pot for cooking the noodles.
    • Medium saucepan, if making the homemade teriyaki sauce
    • Mixing bowls
    • Hand whisk, for mixing the peanut sauce
    • Large non stick skillet, to cook the shrimp mixture
    • Flathead wooden spoon, for stirring the shimp and aromatics.
    • Tongs, for tossing the noodles into the shrimp mixture.
    Rinsing shirataki noodles in hot water

    🥫Storage

    Store any leftovers in an airtight container in the fridge up to 3 days.

    📖 Variations

    • Substitute 2 teaspoons chili garlic sauce for the red pepper flakes. (adjust according to heat tolerance)
    • Add 1 cup fresh bean sprouts with the snow peas and red bell pepper.
    • Substitute purchased teriyaki sauce for the homemade sauce.
    • Substitute green onions for cilantro (or use both).
    • Creamy peanut butter can be used in place of the crunch peanut butter.

    💭 Tips

    • Choose a rice noodle that is a little thicker and less likely to break, noodles labeled as pad thai noodles will work the best.
    Recipe for Shrimp Pad Thai on a white plate garnished with a lime slice.

    🙋 FAQ's

    What are pad thai noodles?

    Pad thai noodles are dried rice noodles that are reconstituted in hot water. They are gluten free and have an opaque color when cooked.

    This unlikely combination of peanut sauce and slaw on these Thai Style Hot Dogs are out of this world delicious!

    Thai Peanut Chicken and Noodles is my take on a favorite frozen meal!

    Spicy Asian Venison Bowl is a great way to use venison!

    🍽 Serve with…

    Serve this Shrimp Pad Thai recipe with a side of Air Fryer Egg Rolls.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for shrimp pad thai.

    Shrimp Pad Thai

    Shelby Law Ruttan
    Make this Thai restaurant favorite right at home in just 20 minutes! Shrimp Pad Thai is a delicious stir fry of shrimp and vegetables in a homemade peanut sauce tossed with wide rice noodles.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Dish
    Cuisine Asian
    Servings 4
    Calories 326 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 4 ounces uncooked Pad Thai noodles

    Homemade Teriyaki Sauce

    For the pad thai:

    Instructions
     

    • Cook noodles according to package directions, drain and set aside.

    To make the Teriyaki Sauce:

    • In a medium saucepan, combine the soy sauce, water, ginger, garlic, and brown sugar. Cook over medium heat and bring to a boil.
    • Mix ¼ cup water and cornstarch until smooth and stir into bubbling soy sauce mixture whisking constantly to prevent lumping. Remove from stove and measure out ¼ cup of sauce. Store remaining sauce in an airtight container in the fridge up to 1 month.

    To make the pad thai:

    • In a small bowl, using a hand whisk, combine ¼ cup teriyaki sauce, hot water, peanut butter, and red pepper flakes, until well incorporated. Set aside.
    • In a large non stick skillet over medium high heat, warm the sesame oil until hot. Add the minced garlic, and saute 1 minute. Add shrimp and sauté for 2 minutes or until shrimp are almost done.
    • Stir in the peanut butter mixture, and cook for 2 minutes or until sauce thickens. Add the pad thai noodles, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.
    • Sprinkle with cilantro and peanuts and drizzle with lime juice.

    Nutrition

    Calories: 326kcalCarbohydrates: 33gProtein: 16gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 71mgSodium: 485mgPotassium: 346mgFiber: 4gSugar: 4gVitamin A: 725IUVitamin C: 30mgCalcium: 70mgIron: 2mg
    Keyword Shrimp Pad Thai, Shrimp Pad Thai Recipe
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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    Peppery Cod with Lemon Garlic Linguine

    by 7 Comments

    Today I am guest posting over at my friend Candy's blog - Strategic Shopping.  Candy and I are both Northern NY girls and have known each other for a long time now.  She is one of the few blogging friends that I personally know!  I was honored when Candy asked me to guest blog for her and I look forward to doing more posts with her and hope to have her share some of her wonderful shopping knowledge here on my site with you too!  I am grateful for the opportunity to share with my readers and Candy's readers simple, delicious, and frugal recipes!  Please visit her site to view my post and recipe for Peppery Cod with Lemon Garlic Linguine

    I also am submitting this post to Ruth for Presto Pasta Nights.  This is a special week for Ruth as Presto Pasta Nights turns 5!  Please join in this celebration by visiting Ruth's blog Once Upon a Feast for a round up of delicious pasta meals on Friday!  Its not too late to participate this week either.  Ruth needs your information by end of the day on Thursday (tomorrow).  The guidelines for joining in on PPN can be found on the Presto Pasta Night's website.

    PRINTABLE RECIPE for Peppery Cod with Lemon Garlic Linguini

    Indian Spiced Butternut Squash Tri-Colored Quinoa Salad

    by 10 Comments

    Pin It

    There are certain things I just crave all the time.  Butternut Squash, cilantro, quinoa, roasted cashews, Indian spices to name a few.  Ever since I was first introduced to Indian flavors I have been in love with them.  Unfortunately Grumpy is not but he no longer complains to me too much or says I can't cook anything with Indian spices when he is home.

    A few weeks ago I went to the Honest Weight Food Co-Op and found a Quinoa Salad that was so yummy.  I decided then and there I would replicate it somewhat but never saved the container that it came in so I didn't have a list of ingredients that were in the salad.  I do remember thinking that I wished it was cilantro instead of basil in the salad - but the salad was still really yummy!

    So I decided that I would still use the two main ingredients in their salad - the quinoa and butternut squash - and go with my own flavors.  I didn't have a butternut squash and hadn't remembered to buy one, but last week when we were visiting home my dad gave me a butternut squash from their garden.  Yes, I was grocery shopping in my parent's pantry again!

    First thing Sunday morning I decided to throw together the recipe that I am sharing with you today.  Before I prepared it I wrote down ingredients that I thought would go really well in this salad and just put it together as I felt it should be.  While I didn't measure my ingredients (with the exception of spices) I have given estimates as to how much of everything else you should use.  I hope if you make this you enjoy it.  I know I will be enjoying it a couple of days this week for my lunch at work!

    Indian Spiced Butternut Squash Tri-Colored Quinoa Salad
    inspired by a salad made at Honest Weight Food Co-Op


    Printable Recipe


    2-½ cups tri-colored quinoa, cooked and cooled
    3 cups cubed butternut squash
    2 teaspoons olive oil
    1 teaspoon mustard seed (black)
    ½ teaspoon red pepper flakes - adjust according to your heat tolerance
    1 teaspoon madras curry powder
    ½ teaspoon cumin
    ½ teaspoon turmeric
    1-2 teaspoons honey
    ½ cup chopped fresh cilantro
    ¼ cup chopped unsalted roasted cashews

    Cook quinoa and set aside to cool.  I used 1-½ cups water and 1 cup quinoa, placed in a saucepan and brought to a boil.  Turned down to a very slow simmer and let it cook until water was absorbed.  I used about ½ of the cooked quinoa and put the rest in the freezer for another use later.

    Preheat oven to 400 degrees.  In oven safe skillet heat 1 tablespoon oil and mustard seed until mustard seeds begin to pop.  Turn down heat and add red pepper flakes, curry, cumin, and turmeric powder.  Stir, being very careful not to burn (best to make sure the heat has cooled down in the pan before placing the spices in).  Add squash and toss to coat.  Place skillet in oven and roast squash until just tender.  How long this will take will depend on how big you cut your squash cubes.  Toss squash intermittently and test for doneness.  I cubed my squash into about 1" square pieces and it took approximately  13-15 minutes to cook.  You don't want it to be mushy so keep a close eye on it.  Once squash is almost done, toss with a tablespoon of honey.  Return to oven for another minute to caramelize the squash some.  Remove from oven and cool to room temperature.

    Mix the quinoa and squash (make sure to scrape the pan clean of ALL juices) then mix in chopped cilantro and chopped roasted unsalted cashews.  Enjoy!  This is good room temperature or cold!

    Crock Pot Pot Roast and Onion Gravy

    by 1 Comment

    Crock Pot Pot Roast with a rich gravy is the ultimate comfort food that will satisfies your senses in every way, right up to a full tummy! It is perfect for Sunday dinner and is a meal the whole family will enjoy.

    Crock Pot Pot Roast with Onions and gravy with mashed potatoes.

    This crockpot pot roast recipe is one of the best slow cooker recipes and is a perfect ending to a long day. It has so much flavor and is the easiest way to have a home cooked meal without a lot of effort.

    [feast_advanced_jump_to]

    ❤️ Why you'll love it

    ✔️ It makes a delicious dinner that is made with whole food simple ingredients.

    ✔️ The end result is a fork tender beef roast packed with flavor.

    ✔️ The whole family loves hot roast beef sandwiches made with leftovers.

    Raw pot roast with onions and potatoes on a cutting board.

    🥘 Ingredients

    Boneless chuck roast

    Yellow onions

    Beef stock

    Worcestershire sauce

    Tomato sauce

    Yellow mustard

    Prepared horseradish

    Salt, Ground black pepper : season to taste

    Flour

    🔪 Instructions

    1. Trim fat and connective tissue from beef chuck roast if needed. Place roast in large crock pot fat side up and season roast with salt and pepper.
    2. Spread onion wedges over top of the roast.
    3. In measuring cup whisk together tomato sauce, water, horseradish, mustard, salt and pepper. Pour over top of the roast and onions. Cover crock pot and turn on heat. Cook time on low setting is 8-10 hours or 4- 6 hours on high setting.
    4. Remove roast from crock pot and strain broth. Remove as much fat as possible from top of broth. In a small bowl, whisk 2 tablespoons flour and 3 tablespoons water until smooth. Place broth in a medium saucepan and bring to a boil. Whisk flour/water mixture into boiling broth whisking constantly until thickened.
    5. Serve roast with gravy and onions.

    🥄 Equipment

    Slow cooker

    Cutting board

    Chef knife

    Two whole onions with one half of an onion facing forward.

    🥫Storage

    Store leftovers in the fridge in an airtight container up to 4 days or in the freezer up to 3 months.

    📖 Variations

    • When seasoning the roast with salt and pepper, add ½ teaspoon each garlic powder and onion powder.
    • Substitute a cornstarch slurry instead of flour. Use 1 tablespoon cornstarch in place of the 2 tablespoons of flour.

    💭 Tips

    • To save time cleaning, use a crockpot liner.
    • If the sauce needs to be thickened, it can be done with a couple of tablespoons of tomato paste.
    • Red wine can be substituted for the beef stock.

    🙋 FAQ's

    Do you have to sear the roast before putting it in the crockpot?

    A seared roast is not required for this recipe, however if desired, it can be done as it does add more flavor to the roast.

    What is the best cut of meat to make a pot roast?

    A tough cut of meat is exellcent for slow cooking. Try Beef chuck, bottom round, or rump roast which is cut from the bottom round.

    Pot Roast with Onions

    Try this oven roasted Sirloin Roast with Red Wine Onion Gravy for your next Sunday dinner.

    Air Fryer Roast Beef with Herb Crust is another great roast beef recipe!

    Sheet Pan Pork Loin with Roasted Vegetables makes a delicious one dish meal.

    🍽 Serve with...

    Serve sprinkled with fresh herbs and as side of mashed potatoes, gravy, and a side of green beans or baby carrots.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Pot Roast with Onions

    Crock Pot Pot Roast with Onion Gravy

    Shelby Law Ruttan
    A delicious slow cooked beef roast with a tomato and onion gravy is a delicious way to have dinner ready when you get home and it is a heart meal the whole family will love.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 15 minutes
    Cook Time 10 hours
    Total Time 10 hours 15 minutes
    Course Main Dish
    Cuisine American
    Servings 6
    Calories 371 kcal

    Equipment

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 2½ pound boneless beef chuck pot roast
    • 1 large onion , cut into wedges
    • 8 ounces tomato sauce
    • ¼ cup water
    • 1 tablespoon yellow mustard
    • 1 teaspoon prepared horseradish
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 tablespoons flour
    • 3 tablespoons cold water

    Instructions
     

    • Trim fat and connective tissue from beef chuck roast if needed. Place roast in large crock pot fat side up and season roast with salt and pepper.
    • Spread onion wedges over top of the roast.In measuring cup whisk together tomato sauce, water, horseradish, mustard, salt and pepper. Pour over top of the roast and onions.
    • Cover crock pot and turn on heat. Cook time on low is 8-10 hours or 4- 6 hours on high setting.
    • Remove roast from crock pot and strain broth. Remove as much fat as possible from top of broth.
    • In a small bowl, whisk 2 tablespoons flour and 3 tablespoons water until smooth. Place broth in a medium saucepan and bring to a boil. Whisk flour/water mixture into boiling broth whisking constantly until thickened.
    • Serve roast with gravy and onions.

    Nutrition

    Calories: 371kcalCarbohydrates: 7gProtein: 37gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 130mgSodium: 559mgPotassium: 786mgFiber: 1gSugar: 3gVitamin A: 191IUVitamin C: 5mgCalcium: 46mgIron: 5mg
    Keyword Crock pot pot roast
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Apricot Cashew Quinoa Breakfast Cookies

    by 8 Comments

    Pin It

    A blog that I love to read and make recipes from is Peanut Butter and Julie.  When I saw the recipe for Breakfast Cookies, I knew I would be making them.  Healthy and delicious AND I could eat them for breakfast because well, they were breakfast cookies!  🙂


    These were an awesome recipe and so versatile.  I made changes to the recipe to fit what I had at home and it worked out wonderfully.  Grumpy and I took these cookies to work with us every day the week I had made them.  They were moist (because of the banana) and coco nutty (because of the extract in the cookie and icing!).

    Julie's Cherry Almond version sounds yummy too and I will most likely go that way with them too because I love cherry/almond flavors  Make sure you check her blog out and read her suggestions for other options with these cookies and try the recipe, you won't regret it and you'll have yummy cookies for breakfast :o)


    Apricot Cashew Quinoa Breakfast Cookies 
    Adapted from Cherry Almond Quinoa Breakfast cookies as seen on Peanut Butter and Julie

    printable recipe

    1 stick unsalted butter, softened
    ½ cup packed light brown sugar
    3 tablespoons agave nectar
    2 large eggs
    2 medium extra ripe bananas, mashed
    1 teaspoon pure vanilla extract
    ½ teaspoon coconut extract
    1 cup cooked and cooled quinoa
    1 cup white whole wheat flour

    1 cup whole wheat pastry flour
    ½ cup ground flax meal
    1 cup regular rolled oats (not quick oats)
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    1 teaspoon salt
    1 cup dried apricots, chopped
    1 cup roasted unsalted whole cashews, chopped
    Icing:
    1 square of white melting chocolate
    1 tablespoon half and half
    ½ teaspoon coconut extract

    Bacon Cheeseburger Meatloaf Sliders

    by 19 Comments

    Bacon Cheeseburger Meatloaf Sliders are mini meatloaves shaped into a slider burger. They are topped with bacon and cheese! They are like having a mini meatloaf sandwich topped with crispy delicious bacon inside of a toasty slider roll!

     
     
    slider on bottom half of toasted bun with bacon and cheese on top of burger

    This month for the Secret Recipe Club I was assigned the blog I was Born to Cook - written by Melissa.  I became familiar with Melissa's blog through the SRC, so its a fairly new blog to me.  Melissa is of Italian Heritage while her husband's family is Greek.  The best of both worlds in my opinion!  Therefore, she has a lot of pasta on her blog - which of course I LOVE.  But, wouldn't you know it, I went with something that had no pasta in it at all.

    Grumpy would love Melissa's kitchen.  She has a lot of beef on her table - much more than I put on ours!  So, because he loves beef and he loves meatloaf with pickles in it, when I saw this recipe she had on her blog for Cheeseburger Meatloaf Muffins, I knew I would be using that recipe for my SRC post.  Of course, my mind always takes recipes I see in different directions a lot of the time, just like it does many other foodies out there.  I decided that I was going to make the meatloaf mixture without the cheese in it and turn it into slider patties topped with bacon and cheese.

    Bacon Cheeseburger Meatloaf Sliders
     
     
    Now that I've made these Bacon Cheeseburger Meatloaf Sliders, I think next time I would put some of the cheese in the recipe along with pieces of crumbled up bacon and top it with more cheese and bacon.  How yum would that be, not to mention perfect since they already have the ketchup, mustard, and pickles in the mixture?  Sometimes I could kick myself for not thinking of something until after the fact.  Guess it just means I'll just have to make them again!
     
    Bacon Cheeseburger Meatloaf Sliders
     

    Other slider recipes you may enjoy

    Beijing Beef Sliders are topped with a broccoli slaw and are full of Asian flavors.

    Beer Battered Fish Sliders are pieces of fish coated in a beer batter that crisps up around the fish as it cooks, leaving the fish inside moist and the outside crispy.

    Buffalo Chicken Sliders are made with rotisserie chicken, cheese, and buffalo sauce. Baked in the oven with a light sweet and spicy buffalo butter topping.

    Pork Belly Sliders
    Crispy Pork Belly Sliders

    Crispy Pork Belly Sliders are deliciously crispy pieces of pork belly topped with a sweet and spicy honey sriracha sauce and slaw.

    Easy Shrimp Po Boy Sliders are made with crispy baked shrimp, topped with remoulade sauce, broccoli slaw, and sandwiched in a toasted slider bun.

    Greek Sliders with Feta Aioli are grilled beef burgers made with spinach, peppers, and Greek seasoning then grilled and topped with a feta aioli in a toasty slider roll.

    Ham and Cheese Sliders are oven baked sandwiches made with leftover ham and a sweet and spicy glaze.

    Greek Sliders with Feta Aioli
    Greek Sliders with Feta Aioli

    Peperoncini BBQ Cheeseburger Sliders crumbled, cooked, and barbecue sauced ground beef and cheese is layered between slider rolls and baked in the oven.

    White Castle Like Sliders are a copycat recipe where the beef burger is baked in the oven in one large burger. They are then cut then placed on a slider roll.

    *If you made these Bacon Cheeseburger Meatloaf Sliders, please give them a star rating*

    📖 Recipe

    Bacon Cheeseburger Meatloaf Sliders

    Shelby Law Ruttan
    Meatloaf mix is shaped into slider sized burgers and cooked on the stovetop. Top with cheese and bacon and serve up in a toasted slider bun.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 7 minutes
    Total Time 17 minutes
    Course Appetizers
    Cuisine American
    Servings 12
    Calories 607 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • Heat a large skillet over medium high heat. Spray with cooking spray and add onion. Saute 5 minutes, or until onion has softened.
    • In a large bowl, mix until just combined the ground beef, sauteed onion, breadcrumbs, eggs, ketchup, pickle relish, and mustard.
    • Spray slider pan or skillet with cooking spray.
    • Scoop ¼ sized portions and place sliders in slider frying pan or shape into small burgers and place in hot skillet. Cook for 5-7 minutes, or until desired doneness.
    • Toast slider buns and assemble burger topping with cheese and bacon.  

    Notes

    • If using a slider pan, there is no need to flip the sliders to cook each side. The slider pan has a press that goes on top of the burger and allows the slider to cook through evenly.
    • If using a skillet, cook for 4 minutes on each side, or until desired doneness.

    Nutrition

    Serving: 2slidersCalories: 607kcalCarbohydrates: 42gProtein: 45gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 147mgSodium: 879mgFiber: 3gSugar: 9g
    Keyword Bacon Cheeseburger Meatloaf Sliders
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Beef with Black Bean Sauce

    by 18 Comments

    This is the result of an evening where dinner plans were supposed to be one thing that turned into something else because of the lack of an ingredient.  I originally was going to make beef stroganoff.  I had a couple of small steaks in the fridge that I had to cook and we were originally going to grill them!  So, these steaks went from 1 recipe to another, then yet to another recipe.  What I ended up with was a quick, easy, yummy meal full of flavor!  It got a big old seal of approval from Grumpy!

     

    I am submitting this post to Presto Pasta Nights being hosted this week by Emma of Souperior.  There is still time to submit for this week so if you made a yummy pasta meal this that you want to share   you can do so!  The guidelines as well as the future hosts and link to the round ups can be found on the Presto Pasta Night's web page run by Ruth of Once Upon a Feast.  If your interested in hosting, you can find Ruth's contact information on the web page also!  Hope to see you there!

     

    Keto Spicy Beef and Broccoli Stir-Fry

    Spicy Baby Bok Choy Stir-Fry

    Keto Beef and Broccoli Lo Mein

    Thai Basil Venison

    Eggroll in a Bowl

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Beef Broccoli with Black Bean Mushroom Sauce

    Shelby Law Ruttan
    Beef Broccoli with Black Bean Sauce is a delicious asian style stir-fry that is ready in under 30 minutes that is full of deep, sweet, and spicy flavors.
    5 from 1 vote
    Print FREE recipe card with your email address Pin Recipe Save
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Dish
    Cuisine Asian
    Servings 4
    Calories 402 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    Instructions
     

    • In a small bowl, mix the beef broth, soy sauce, black bean chili sauce, and sugar, stirring until combined. Set aside.
    • Preheat a large skillet over medium-high heat.  Add the ½ tablespoon of the olive oil and swirl the pan to coat the bottom.
    • Add steak slices and stir-fry for 4 minutes, until the meat just loses its pink color.  Remove the steak from the skillet and cover to keep warm.  
    • Add a the remaining olive oil to the skillet. Add the mushrooms and stir to coat, cooking over medium heat for 4 minutes, until the mushrooms have released their water and begun to brown.  
    • Transfer the mushrooms to the same bowl as the beef and cover to keep warm.  
    • Add the broccoli to the hot skillet along with 1-2 tablespoons of water.  Cover immediately and steam for 3 minutes, , until broccoli is bright green and just tender. Transfer the broccoli to a separate bowl and keep warm.
    • Pour the sauce mixture into the hot skillet that you cooked all the other ingredients in.  Bring the sauce mixture to a boil. In a small bowl, mix together the water and cornstarch until smooth.
    • Add the cornstarch slurry to the sauce mixture, whisking constantly. Bring the sauce to a boil the turn the heat down to low and cook for 2 minutes, or until the sauce begins to thicken.
    • Remove the skillet from the heat and add steak/mushroom mixture stirring to coat with the sauce sauce.  
    • Add the cooked broccoli and pasta, tossing to coat well with sauce. 

    Nutrition

    Calories: 402kcalCarbohydrates: 51gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 582mgPotassium: 440mgFiber: 2gSugar: 8gVitamin A: 26IUVitamin C: 2mgCalcium: 28mgIron: 2mg
    Keyword Beef with Black Bean Sauce
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    Vegan Chipotle Chili with Cilantro Rice

    by 6 Comments

    Monday I had the day off.  Grumpy went to work as normal and I got busy first thing and cleared out the spare room. Iit sure made me feel a whole lot better - and it was all done before 11 AM!  That gave me the rest of the morning to run to the store for a couple of items and figure out what to feed my Aunt Ann and her friend Ron for lunch.  When I started lunch I came across a bag of Morningstar Crumbles I had in the freezer and I thought about Chili for dinner.  I decided to use the crumbles and pray that Grumpy wouldn't notice that it wasn't real meat.  I cooked up some brown rice (jasmine) and stirred in a little butter and cilantro when it was done.  Served the chili on top of the rice and it was delish!  The only comment Grumpy made was "is this flavored rice?"  I said "yup" and left it at that.  He never knew....and last evening?  He ate the remaining leftovers without a single comment - which in this house is a good thing.  If Grumpy's making a comment it usually is because he's not sure he likes something and he certainly wouldn't eat it two nights in a row if he didn't like it!  My chili passed the test!  I'm so happy and I will definitely be using the Morningstar Crumbles again!

    Vegan Chipotle Chili with Cilantro Brown Rice
    Printable Recipe

    ½ large onion, diced
    1 medium yellow pepper, diced
    2 tablespoons olive oil, divided
    1 bag frozen meatless burger crumbles (MorningStar Farms)
    1 - 32 oz jar spaghetti sauce
    1-8 oz can tomato sauce
    2 tablespoons chili powder
    1 tablespoon cumin powder
    1 teaspoon chipotle chili powder
    1 cup brown basmati rice
    2 cups water
    ¼ cup cilantro, chopped
    ½ teaspoon salt
    1 tablespoon earth balance margarine

    Saute the onion and pepper in 1 tablespoon olive oil until tender.  Add the frozen burger crumbles and cook 3-4 more minutes until crumbles are thawed.  Stir in chili, cumin, and chipotle chili powder.  Add 1 jar spaghetti sauce and 1 can tomato sauce.  Place in crockpot on low temp for 2-3 hours, then turn to warm until ready to eat.

    Bring 2 cups of water and salt to a boil and stir in rice.  Simmer until rice is tender, about 20 minutes.  Once rice is cooked stir in cilantro and margarine.  Serve chili over rice and top with more cilantro if desired.