During the summer we grill out a lot and I mean A LOT; I think at least four meals a week are cooked on the grill. Vegetables cooked on the grill are absolutely amazing and stay so crisp if you time them right. We used to always just season them which is really good just itself; then Josh had the brilliant idea to add honey to the mix and oh my goodness we have never gone back. Of course you can also cook these in the oven if you don’t have a grill.
Okay so a good chunk of you are probably looking at this post and saying “Really? Green Bean Casserole; everybody and their brother knows how to make that.” But really there are so many recipes out there and not all of them taste the same. I have had people come to my house for different occasions who tell me that my version is the best they have ever had. I look at them confused because all I do is use the recipe from the French’s Fried Onions container. But since then I have used recipes off of different packages because I didn’t have this one written down; I tell you what this sucker is ingrained in my brain now!!!
I remember as a kid getting those Salisbury Steak freezer meals and thinking they were oh so tasty. Now as an adult I’ve tried them and although they are edible I just cant see myself wasting the calories on them. I practice portion control and everything, but life is too short to avoid eating the food that I love and I’m a meat and potatoes type of girl. This recipe is super easy and what makes it even better is homemade gravy; you can use the pre-made stuff but it just doesn’t give the same flavor.
So occasionally I allow my husband to take over in the kitchen; okay so maybe I shouldn’t say take over more like cook with supervision 🙂 I suffer from a little OCD so I tend to chase him around the kitchen cleaning up after him; fine fine caught again a lot OCD. I swear I used to be a lot worse, I really have gotten better since I became a wife and mama. Sometimes you just have to let things go because there are far better things to obsess over like spending time with those precious loving faces. Anyways lets get back to Josh and his scrumptious burritos. These are a little time consuming but they are so worth it. It’s really not an exact science, it’s more of a however you and your family like it but this will give you a general idea.
I don’t know any kid that doesn’t go gaga over spaghetti and meatballs. My step-son does this little jump up and down dance when he finds out that’s what I’m making for supper. Some meatballs, although very tasty, end up overpowering the sauce. I like my meatballs to compliment my sauce and these ones do just that. They are made up of very simple ingredients and really don’t take very long to cook at all, which is wonderful for those nights when you just don’t have very much time or energy to make supper.
So I don’t know about you but I am not one of those people who tends to have broth of any sort in my house at all times. With as often as it’s used it would just go bad and be a waste of money. And when I want gravy I’m not always making something that has drippings so there I am at a loss again. Bouillon on the other hand is something I always keep in my house because of it’s wonderful shelf life. I had tried a few different recipes and just couldn’t find anything I liked; they were all lacking flavor. So with some playing around and tweaking I give you this recipe that I think is pretty flippen awesome and it really doesn’t take long at all
What can I say about this chicken other then yum yum yum!!! This is yet again another one of those meals that my family begs me for. I think what makes it so delicious and moist is that I bake it in a cast iron skillet. You could start it in a normal skillet and then transfer it to a greased baking dish but it just may not be the same. Well I’m going to keep this one extra short and sweet and get right to the meat of things 😉