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The Gypsy Homestead

~All Good Things Are Wild And Free~

Home Cooked Recipes From The Gypsy Homestead:

Welcome to The Gypsy Homestead Recipe Blog, where you can find recipes made with fresh wholesome ingredients, step by step instructions, Ingredients list,  shortcut tips, kid friendly meals and More!  Whether you are a fabulous cook, or looking to learn how to cook a fabulous meal, this is the place to be!   I inherited my love of cooking from my grandmother and have spent my whole life sharing my love of delicious food with my family!  The Gypsy Homestead Recipe Blog can now pass this knowledge onto you :)  Enjoy!!!

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Pepperoni Pizza Sliders:

Pepperoni Pizza Sliders!

Pepperoni Pizza Sliders

These are a guaranteed hit with family and friends! So buttery, so cheesy and so easy to make (can be made ahead of time too!).

Ingredients:

  • 1 (12-count) package KING’S HAWAIIAN Original Hawaiian Sweet  Dinner Rolls, halved lengthwise
  • 1 1/2 cups pizza sauce
  • 1 (5-ounce) package mini pepperonis
  • 2 cups shredded mozzarella cheese

For the garlic butter topping

  • 1/4 cup unsalted butter, melted
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the garlic butter topping, whisk together butter, Parmesan, parsley, garlic powder, oregano and salt in a small bowl; set aside.
  3. Place bottom half of dinner rolls onto the prepared baking sheet. Top with pizza sauce, mini pepperonis, cheese and top of dinner rolls. Brush with half of the garlic butter topping.
  4. Place into oven and bake until the cheese has melted, about 10-12 minutes.
  5. Serve immediately, brushed with remaining garlic butter topping.
Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 229.5 Calories from Fat 116.1
% Daily Value*
Total Fat 12.9g 20%
Saturated Fat 7.6g 38%
Trans Fat 0g
Cholesterol 57.5mg 19%
Sodium 657.7mg 27%
Total Carbohydrate 19.1g 6%
Dietary Fiber 0.5g 2%
Sugars 6.7g
Protein 11.9g 24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For this and more Recipes check back often to www.TheGypsyHomestead.com and on Facebook at: www.Facebook.com/TheGypsyHomestead on Twitter at www.Twitter.com/Gypsy_Homestead and Pinterest at www.Pinterest.com/GypsyHomestead You can find all my Essential Oils at www.MyDoterra.com/GypsyMoon

 
 
 

Sheet Pan Bruschetta Chicken:

Sheet Pan Bruschetta Chicken!!:

Sheet Pan Bruschetta Chicken

A sheet pan dinner without any of the fuss! Just top with fresh tomatoes right before serving! Easy, quick, and refreshing!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • 4 ounces fresh mozzarella cheese, cut into 4 slices

For the bruschetta

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup basil leaves, chiffonade
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic and basil in a medium bowl; season with salt and pepper, to taste. Set aside.
  3. Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.
  4. Place potatoes onto the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
  5. Place into oven and bake until the chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
  6. Serve immediately, topped with bruschetta.

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Jalapeno Popper Grilled Cheese Sandwiches:

Jalapeno Popper Grilled Cheese Sandwiches!!!:

Jalapeño Popper Grilled Cheese

Everyone’s favorite jalapeño poppers made into the most epic grilled cheese. Made in a waffle maker! EASY and no mess!

Ingredients:

  • 4 jalapeños, trimmed and halved lengthwise
  • 8 slices bacon
  • 8 slices whole wheat bread
  • 4 tablespoons cream cheese, softened
  • 2 cups shredded cheddar cheese

Directions:

  1. Preheat oven to broil.
  2. Line a baking sheet with parchment paper. Place jalapeños onto the prepared baking sheet, cut side down. Place into oven and roast just until the skin has blackened, about 6-8 minutes. Remove from oven and let cool before peeling off the skin.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  4. Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  5. With a butter knife, spread cream cheese on one side of each slice of bread. Working in batches, place slices, cream cheese side up,  into the waffle iron. Top with jalapeños, bacon, cheese and remaining bread slices, cream cheese side down. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  6. Serve immediately.

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Homemade Crunch Wrap Supreme ( Total Copycat version of Taco Bell!!!)

Homemade Cruch Wrap Supreme (Total Copycat version of Taco Bell.....DELICIOUS!!!!)

 

Homemade Crunch Wrap Supreme

A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) package taco seasoning
  • 4 (12-inch) flour tortillas
  • 1/2 cup nacho cheese
  • 4 tostada shells
  • 1/2 cup sour cream
  • 2 cups shredded lettuce
  • 1 Roma tomato, diced
  • 1 cup shredded Mexican blend cheese

Directions:

  1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
  2. Heat tortillas according to package instructions.
  3. Heat nacho cheese according to package instructions.
  4. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
  5. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
  6. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
  7. Serve immediately.

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~All Good Things are Wild and Free~

 

~Delicious Slow Cooker Beef Stew~

~Delicous Slow Cooker Beef Stew~  This is an AMAZING Comfort Food to make on a Cold Winter Day!  Enjoy!

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds stew meat, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound baby red potatoes, quartered
  • 4 carrots, cut diagonally into 1/2-inch-thick slices
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds, optional
  • 2 bay leaves
  • 1/4 cup all purpose flour
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes.
  3. Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together flour and 1/2 cup stew broth. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  6. Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 332.4 Calories from Fat 105.3
% Daily Value*
Total Fat 11.7g 18%
Saturated Fat 3.8g 19%
Trans Fat 0.7g
Cholesterol 77.4mg 26%
Sodium 277.9mg 12%
Total Carbohydrate 19.5g 7%
Dietary Fiber 2.6g 10%
Sugars 4.1g
Protein 35.5g 71%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
~All Good Things are Wild and Free~  www.TheGypsyHomestead.com

Homestyle 16 Bean and Ham Soup!!!

On a chilly winter day there is nothing as comforting as a simmering pot of ham and bean soup on the stove.  A ham hock, dried beans, chopped vegetables, and a few seasonings make this homestyle comfort food one of my families favorites.

If the thought of soaking dried beans intimidates you, please let me encourage you it is easier than you think.  As long as you do some planning there is no reason for you to buy pricey cans of beans when dried beans are more economical and very easy to prepare.

Here are some easy step-by-step instructions:

*Rinse and remove any discolored beans in cold water. 
In a large stock pott soak 2 cups of dried beans in 6 cups of cold water for 12 hours.
After the 12 hours rinse the beans again and add 6 cups of fresh cold water.


 *Heat to boiling and then shut the heat off and let sit covered for 2 hours.
After the two hours, rinse the beans and set aside.

Chop 2 cups of carrots, 1 cup of celery, 1 cup of onions, and 3 garlic cloves.

In a stock pot add 2 tablespoons of oil, two tablespoons of butter and chopped vegetables.
Saute for 15 minutes.

Add beans, ham hock, 4 cups of water, 4 cups of chicken stock, Goya Ham Flavored Concentrate,  salt, pepper, dry mustard, nutmeg and 3 bay leaves to the stock pot.

Bring soup to a boil, reduce heat to a simmer, and simmer for 2 hours or until beans are tender.

Before serving cut the ham off the bone and return the meat to the stock pot, discard the bone. Remove bay leaves.

Enjoy with a slice of Homemade Bread.

*************************************************************

Ingredients
  1. 2 cups dried beans - 16 Mixed Bean Mix, Great Northern or Navy Beans
  2. 4 cups water
  3. 4 cups chicken stock
  4. 1 ham hock or ham bone
  5. 2 tablespoons olive oil
  6. 2 tablespoons butter
  7. 1 cup chopped sweet onion
  8. 1 cup chopped celery
  9. 2 cups chopped carrots
  10. 2 packets of Goya Ham Flavored Concentrate (optional)
  11. 1/2 teaspoon salt
  12. 2 teaspoons black pepper
  13. 1 teaspoon dry mustard
  14. 1/4 teaspoon nutmeg
  15. 3 bay leaves
Instructions
  1. Rinse and remove any discolored beans in cold water.
  2. In a large stock pot soak 2 cups of dried beans in 6 cups of cold water for 12 hours.
  3. After the 12 hours rinse the beans and add 6 cups of fresh cold water.
  4. Heat to boiling and then shut the heat off and let sit covered for 2 hours.
  5. After the two hours, rinse the beans again and set aside.
  6. Chop 2 cups of carrots, 1 cup of celery, 1 cup of onions, and 3 garlic cloves.
  7. In the stock pot add 2 tablespoons of oil, two tablespoons of butter and chopped vegetables. Saute for 15 minutes.
  8. Add beans, ham hock, 4 cups of water, 4 cups of chicken stock, and seasonings to the stock pot.
  9. Bring soup to a boil, reduce heat to a simmer, and simmer for 2 hours or until beans are tender.
  10. Before serving cut ham off the bone and discard the bone, remove the bay leaves.
  11. Enjoy with a slice of fresh homemade bread.

 

Enjoy!!!!!  From the Recipe Index of www.TheGypsyHomestead.com

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Sheet Pan Nachos!!!

Sheet Pan Nachos!!!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
  3. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses.
  4. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.
  5. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 493.0 Calories from Fat 232.2
% Daily Value*
Total Fat 25.8g 40%
Saturated Fat 9.6g 48%
Trans Fat 0.2g
Cholesterol 58.6mg 20%
Sodium 1071.2mg 45%
Total Carbohydrate 44.1g 15%
Dietary Fiber 7.4g 30%
Sugars 2.0g
Protein 24.3g 49%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
~All Good Things Are Wild and Free~  www.TheGypsyHomestead.com or follow us on Facebook at www.Facebook.com/TheGypsyHomestead

One Pan Honey Garlic Chicken and Veggies

One Pan Honey Garlic Chicken and Veggies:

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste
  • 16 ounces baby red potatoes, halved
  • 4 boneless, skinless chicken breasts
  • 24 ounces broccoli florets*
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
  3. Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.
Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 519.1 Calories from Fat 174.6
% Daily Value*
Total Fat 19.4g 30%
Saturated Fat 5.9g 30%
Trans Fat 0.3g
Cholesterol 113.3mg 38%
Sodium 193.5mg 8%
Total Carbohydrate 43.6g 15%
Dietary Fiber 2.3g 9%
Sugars 16.5g
Protein 45.6g 91%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

One Pot Stuffed Pepper Casserole

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 cup rice
  • 1 cup beef broth*
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup shredded Wisconsin cheddar cheese
  • 1/2 cup shredded Wisconsin Monterey Jack cheese

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in bell peppers until tender, about 3-4 minutes
  3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
  4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately.

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 451.3 Calories from Fat 182.7
% Daily Value*
Total Fat 20.3g 31%
Saturated Fat 9.5g 48%
Trans Fat 0g
Cholesterol 69.4mg 23%
Sodium 532.0mg 22%
Total Carbohydrate 42.5g 14%
Dietary Fiber 6.3g 25%
Sugars 4.8g
Protein 23.8g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Vegetable Kabobs:

Ingredients:

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

For the marinade

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

 

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 127.0 Calories from Fat 85.5
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 1.4g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11.1mg 0%
Total Carbohydrate 10.0g 3%
Dietary Fiber 2.3g 9%
Sugars 5.5g
Protein 2.4g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.