30 Minute Dinner Rolls

These rolls are quick and easy to throw together, and turn out amazingly! They rise quickly, are soft and fluffy, taste great with a bit of butter (and maybe some jam) and make an awesome side to any meal.

Check out the new RECIPE VIDEO on YouTube!

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30 Minute Dinner Rolls Recipe – – – PRINT

 

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How to Make Egg Salad

Egg salad is the perfect snack, lunch, or breakfast. It can be eaten multiple ways: in sandwiches, with crackers, in wraps, or just by itself. On top of that, it is flavorful, and full of protein. And, it is very easy to make.

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INGREDIENTS

INGREDIENTS:

(serves 6)

10 eggs (approx. 1 week old)

1/2 cup mayonnaise

1/4 cup mustard

1/2 teaspoon salt

1/4 teaspoon pepper

 

DIRECTIONS:

 

First, take your raw eggs, and place them in a large saucepan with water filled up about two inches. Bring quickly to a boil, and then remove pan from heat, and let the eggs finish cooking in the hot water for about another 15 minutes.

For more details see: How to Make Hard Boiled Eggs, which is a recipe I found helpful, or see this helpful instructable: Easy Hard Boiled Eggs.

When eggs are almost done through their rest/cook time, create an ice-bath in a large bowl.

When eggs are done cooking, dunk them immediately into the ice bath.

From the ice bowl, pick them out to peel them.

After the eggs have been peeled, place each into a wire egg-cutter, and cut one way, then flip egg around, and cut perpendicularly to your last cut. This will make your egg nicely diced.

Once your eggs have been nicely diced, throw all of them into a large bowl.

Throw in the mayonnaise, mustard, salt, and pepper. Mix thoroughly until combined.

Now you have a nice bowl of flavorful, protein-packed egg salad. This can be put in lettuce wraps, in between two pieces of bread as a sandwich, eaten with crackers, or just consumed completely by itself.

Store in fridge when not consuming.

 

One Pot Burrito Bowl

This One Pot Burrito Bowl is not only delicious, it’s also fantastically fast to make; If you get your act up, you can make this burrito bowl in one pot in less than half an hour.

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And, in one pot, in less than half an hour, you can make enough dinner to serve a considerably large family.

And, if you don’t have enough people to serve this to, it makes perfect leftovers for the next day.

 

INGREDIENTS:

Ingredients

1 pound ground beef

Β½ cup salsa

1 can black beans, or re fried beans, or a mixture of both

2 tablespoons taco seasoning

1 cup long grain rice, cooked ahead of time

1 large onion

1 cup monterey jack, shredded

1 can diced tomatoes

1 tablespoon oil

1 yellow bell pepper

ΒΌ teaspoon chili powder

Garnish

chopped fresh tomatoes

sour cream

 

DIRECTIONS:

 

Mince both onion and bell pepper finely.

Heat oil in a large deep pan until hot.

Add in the onion and bell pepper to pan, and saute until very brown. Remove from pan to a small bowl.

Add the ground beef to the same pan that you had the vegetables in, and stir and break up with a spatula until meat is cooked and brown. Drain the meat juices that are shown above.

Before you add everything, if you don’t want super chunky tomatoes from the can, you can easily use an immersion blender to blend it up some. (mine basically became tomato sauce).

Then add canned tomatoes, black beans, salsa, taco seasoning, and chili powder, and previously cooked rice.

(for how to cook rice, see here: How to Cook Rice)

Stir all the ingredients until well combined.

You are now sort of done with it. Just one more thing:

For Garnishes, you can cut up some cilantro, and sprinkle that with a generous helping of your shredded cheese over the steaming top of your Burrito Bowl.

Enjoy!

 

Be sure to check out my recipe on instructables, as well.