Lovin' From the Oven

Funeral Potatoes

by Leave a Comment

Have you ever heard of Funeral Potatoes? Apparently they’re a big thing in the Mormon world and I’ve never heard about them until now. How is that possible?

It’s basically all of the things that you shouldn’t eat too much of in one dish. It has loads of butter, cheese, potatoes, sour cream, and potato chips (as if the rest weren’t enough).

This dish is heavy. There was no way our family of four could even put a dent in it. You need like 20 people to help you eat this dish. Keep the servings small and you’ll enjoy it more.

If you serve this, definitely serve it with a ton of veggies on the side because your body is going to need something to balance itself out.

Recipe from Ree Drummond on The Food Network.

Chicken Potsticker Salad

by Leave a Comment

I don’t have many salad recipes on here, mostly because I usually just throw them together without measuring specific ingredients. Most of my salads have an olive oil dressing, and this one is no different!

We LOVE potstickers in this household. Ellie eats them like crazy! These ones from Crazy Cuizine are the perfect addition to some protein on top of a salad. I used a mixture of cabbage and romaine lettuce to make the base and added corn, edamame, red bell peppers, and green onions.

It’s seriously the easiest thing to put together. Cooking the potstickers was also a cinch, since they are already fully cooked. All you have to do is fry them in a little bit of oil, add some water, put the lid back on and let it heat up thoroughly. 

Presentation wise, I can’t tell if it looks better with the dumplings whole or cut up. They both look great!

I found the potstickers at my local Ralph’s, but make sure to check the store locator for where to buy them. Crazy Cuizine also has a couple of other delicious products, so make sure to check them out!

Print
Chicken Potsticker Salad

Ingredients

  • 8 pieces Crazy Cuizine Chicken Potstickers, pan-fried according to the directions on the bag
  • 4 cups chopped romaine lettuce
  • 4 cups chopped cabbage
  • 2 green onions, chopped
  • 2 red bell peppers, chopped
  • 1 can of corn, drained (15 oz)
  • 1 cup edamame beans
    • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • fresh lime juice to taste (I used 2)
  • 1 tsp ground ginger
  • 1/2 cup olive oil

Directions

  1. To make the salad: Toss all of the ingredients, except for the potstickers, together in a bowl. Top with the potstickers.
  2. To make the dressing: Whisk all of the ingredients together, slowly pouring in the oil last. Pour over salad as desired.

https://lovintheoven.com/chicken-potsticker-salad/

This is a sponsored post, but the opinions expressed are my own.

SaveSave

SaveSave

Shortcut Butternut Squash Risotto

by Leave a Comment

Happy Fall! Here’s a recipe to get you into that autumn mood… butternut squash risotto without all of the work! It’s a total cheat recipe, but it was so delicious that I don’t think you’ll mind. I certainly didn’t.

This recipe was made with the help of my trusty ol’ Vitamix. That swirl gets my every time. I find myself using my Vitamix a lot now and days. When Ellie sees me pull out the machine, she gets so excited because she associates the Vitamix with smoothies. Home girl loveeeees her smoothies.

This recipe is warm, full of depth, and instantly makes me think of cuddling during gloomy days. It’s a dish that does much. Seriously. 

This was from a toddler meal website, but I’ll be honest here. I ate more than Ellie did. I made this recipe with the intention of finding more kid-friendly meals that could be served with our meals and this did just that. 

Thanks for a great recipe, Yummy Toddler Food!

Print
Shortcut Butternut Squash Risotto

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1/2 medium onion, diced
  • 1 cup short grain brown rice
  • 1/2 cup whole milk
  • Salt and pepper to taste
  • Parmesan cheese, optional

Directions

  1. Preheat the oven to 375 F and line a baking sheet with a Silpat.
  2. Spread the squash and onion on the pan, toss with oil, sprinkle with salt and pepper, and cook for 35-40 minutes or until very soft. Set aside to let cool slightly.
  3. Once that is in the oven, cook rice according to package directions.
  4. Once the squash and onions have slightly cooled, put them in a food processor with the milk to puree. It should be creamy, but still have a thick consistency.
  5. Gently fold the squash mixture into the rice and serve with parmesan cheese, if desired.

https://lovintheoven.com/shortcut-butternut-squash-risotto/

Categories