Menu

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!!!

Sweet Amish Macaroni Salad

Sweet Amish Macaroni Salad

May be an image of food

Sweet Amish Macaroni Salad:
1 lb salad macaroni
4 hard-boiled eggs (chopped)
1 small onion, finely diced
3 celery ribs, diced small
1 small sweet pepper, seeded and diced small (red or orange)
Dressing
2 cups light mayonnaise (do not use Miracle Whip)
1/2 cup sugar
1/8 cup yellow mustard
2 tablespoons dill pickle relish
1 tablespoon white vinegar or 1 tablespoon apple cider vinegar
3/4 teaspoon celery seed
1/4 teaspoon salt
paprika (to garnish)
How to make it :
Cook the macaroni according to directions, drain well.
While pasta is cooking mix up all the dressing ingredients till well blended and set aside.
Chop up all the veggies.
When macaroni has cooled and drained well mix in the dressing (add all of it if you like very creamy salad.if you don’t like a lot of dressing leave out about 1/2-3/4 c of the dressing. Remember that as it sets it will soak up some of the dressing.
Refrigerate for at least one hour, the longer you let it set the better the flavor.

Loaded Cauliflower Salad

Loaded Cauliflower Salad

May be an image of food

Loaded Cauliflower Salad is everything you love about loaded potato salad in a scrumptious LOW CARB form! Seriously, no one could even tell- it is just simply incredible! Loaded with bacon and cheese!
Ingredients:
1 head cauliflower
1 tablespoon olive oil
salt & pepper to taste
1/2 cup sliced radishes
1/2 cup diced celery
1/2 cup shredded sharp cheddar cheese
2 green onions, sliced
4 slices bacon cooked and crumbled
DRESSING
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons sweet relish
1 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
salt & pepper to taste
Instructions
Preheat oven to 425°F.
Cut the florets off of the thicker center stalk of the cauliflower.
Chop the florets into bite sized pieces and transfer to a parchment paper lined baking sheet.
Using your hands, toss the cauliflower with olive oil, salt and pepper.
Bake 15-20 minutes or until tender crisp.
Set aside to cool completely.
In a small bowl, whisk the mayonnaise, sour cream, sweet relish, Dijon, apple cider vinegar, salt, and pepper.
In a large mixing bowl, combine the cooled cauliflower, radishes, celery, cheese, green onions and bacon.
Pour the dressing over the cauliflower mixture and toss to combine. Allow to chill for 2 hours before serving!
For more recipes visit www.TheGypsyHomestead.com

Saucy Bourbon Chicken

Saucy Bourbon Chicken

May be an image of food and text

INGREDIENTS

Sauce

  • cup chicken broth
  • 1 cup orange juice
  • 1/2 cup brown sugar
  • 1/3 cup bourbon*
  • 1/3 cup soy sauce
  • tablespoons minced garlic
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons corn starch
  • INSTRUCTIONS
    • In a mixing bowl, mix together chicken broth, orange juice, brown sugar, bourbon, soy sauce, minced garlic, red pepper flakes, and corn starch. Set aside.
    • Cube up the chicken into bite-size pieces, about 1-inch cubes. Lightly sprinkle the chicken cubes with salt and pepper.
    • Heat a large skillet over medium-high heat. Add in olive oil and sesame oil and let heat 1 minute. Add in chicken and cook until exterior browns, about 10 minutes.
    • Reduce heat to medium and pour in the sauce mixture. Stir and let the sauce and chicken simmer together for 10 minutes.
    • Serve hot over rice and garnish with sliced green onions and a pinch of cracked pepper.  
    • NOTES

      Slow Cooker Instructions:

      Prepare your sauce and brown the chicken on the stovetop thoroughly first. Add browned chicken and sauce to the slow cooker and cook on low for 5 hours, or high for 3 hours. 
       
       
       

      Instant Pot Instructions:

      Add in oil and chicken to your instant pot and set to sauté for 5-7 minutes to get some good browning on the chicken. 
       
      Add the sauce mixture over the chicken and secure lid.  Set to High pressure for 10 minutes. Once finished, let it release naturally for 5 minutes and then quick release. 
       
      *For a non-alcoholic option, replace Bourbon with apple juice. 
       

Creamy Chicken Ceasar Salad

*Creamy Chicken Ceasar Salad*

May be an image of food and indoor

Ingredients:
3 cloves garlic
3/4 c real mayo
2 tsp anchovy paste
2 tbsp parmesean
1 tsp worcestershire
1 tsp mustard
1 tbsp lemon juice
Salt - pepper
1 head torn romaine
1/3 c shaved parmesean
4 cups croutons
Cooked chicken breast cut into strips
* In a bowl, combine the garlic, mayo, anchovy, grated parmesean, worcestershire, mustard, & lemon juice. Whisk to combine well. Add salt and pepper to taste.
When ready to serve, place torn lettuce into a large serving bowl. Drizzle desired amount of dressing and toss. Add shaved parmesean and desired amount of cooked chicken strips and gently toss. Top with croutons.
For more recipes visit

Doritos Chicken Casserole

May be an image of food and text

www.Facebook.com/groups/TheGypsyHomestead

Peanut Butter Stuffed Brookies

Peanut Butter Stuffed Brookies

May be an image of cupcake

Ingredients:
1 (10oz) bag of brownie mix (plus the oil & egg to make the batter)
1 (6 pack) Reese's Peanut Butter Cups (12 cups total)
1 (16oz) package of refrigerated cookie dough
Instructions:
Preheat your oven to 350 degrees and generously grease a regular size muffin tin.
Prepare the brownie mix according the package directions; set aside.
Separate the cookie dough into 12 even balls and then squish them down into the bottom of each muffin cup.
Place a Reese's peanut butter cup upside down on top of the cookie dough.
Evenly distribute the brownie batter on top of each peanut butter cup until the wells are about 90% full.
Bake for 18-20 minutes or until the brownie batter is cooked through.
Allow them to cool for about 5 minutes before removing from the pan, and then enjoy while they are still warm.

Easy Loaded Chicken and Potatoes

Easy Loaded Chicken and Potatoes

May be an image of pizza and text that says 'Loaded Chicken & Potatoes'

Loaded Chicken & Potatoes
Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
How to Make:
1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Serve With: extra hot sauce and/or ranch dressing or sour cream!

St. Patricks Day Grasshopper Cheesecake with Heavenly Ganache

St. Patricks Day Grasshopper Cheesecake with Heavenly Chocolate Ganache!  Yum!  Everyone will love this cheesecake

 

Ingredients

Servings: 16-18
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Set Time: 6 hours to overnight
  • Crust:
  • 2 cups Oreo Cookie crumbs
  • 1/4 teaspoon salt
  • 6 Tablespoons butter- melted
  •  
  • Cheesecake Layer:
  • 4 (8 oz) packages cream cheese- softened
  • 1/2 cup granulated sugar
  • 3 Tablespoons Flour
  • 1/4 cup crème de menthe liqueur
  • 1/2 cup heavy whipping cream
  • 3 eggs
  • 2-3 drops green food color- optional
  • 1/2 cup mini chocolate chips
  • Ganache Layer: 
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cups heavy  whipping cream
  1. Preheat your oven to 350 degrees and prepare a 9” springform pan with non-stick spray and set aside.
  2. In a food processor, pulse oreo cookies until you get 2 cups of crumbs. Add in salt, and butter and pulse until combined.
  3. Pour into the bottom of the springform pan and using the back of a spoon, gently press the crumbs to form the crust. 
  4. Be sure to bring the crumbs about 1 inch up the side.
  5. Bake at 350 for 10 minutes.
  6. In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the sugar, flour and mix until just combined.
  7. Mix in crème de menthe and mix until smooth.
  8. Pour in the heavy cream and start whisking on low speed until combined then slowly increase speed to high for 30 seconds.
  9. Add in eggs one at a time, fully incorporating after each addition. Scrape the sides and bottom of the bowl. Give one final mix to make sure everything is incorporated.
  10. Pour the batter into the prepared pan and smooth.
  11. Bake on 350 for 15 minutes then, without opening the oven door, reduce heat to 200 and bake for an additional 50 minutes.
  12. Once the 50 minutes is up, turn the heat off and slightly crack the oven door for about 20-30 minutes to allow the cheesecake to slowly cool. (NOTE: this step is not necessary, however it helps reduce cracking)
  13. Allow the cheesecake to come to room temperature and place in the refrigerator overnight.
  14. In a microwave safe bowl, heat the heavy cream for 30 seconds or until hot. Add in the chocolate chips and let sit for 2-3 minutes then whisk until smooth.
  15. Pour over the set cheesecake and smooth.
  16. Top with a ring of whipped cream and chopped mint chocolate candy and serve.

Lavender & Lemon Shortbread Cookies

Lavender & Lemon Shortbread Cookies

Lavender & Lemon Shortbread Cookies

goddess of spring goddess of spring

 
 
These lemon lavender shortbread cookies are like cooking springtime into a cookie! These are perfect for celebrating Ostara, the Goddess of Spring.
 
 
 
 
PREP TIME15 mins
COOK TIME25 mins
TOTAL TIME40 mins
 
 
 
COURSEDessert
CUISINEAmerican
 
 
SERVINGS Cookies
CALORIES171 kcal

EQUIPMENT

EQUIPMENT
 
  • Medium Bowl
  • Wooden Spoon
  • Microplane (for zesting)
  • Parchment Paper
  • Baking Sheet

INGREDIENTS

INGREDIENTS
 
  
  • 14 Tbsp butter softened 2 sticks minus 2 tbsp
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest a microplane is the best tool for this
  • 1 1/2 cups plus 2 Tbsp all purpose flour
  • 1/2 cup arrowroot powder or cornstarch
  • 1/4 cup dried lavender flowers
  • pinch salt

INSTRUCTIONS

INSTRUCTIONS
 
 
  • Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine.
  • Then add the flour, arrowroot, dried lavender, and salt.
  • Stir everything together until the dough begins to hold together.
  • Take it out of the bowl and form it into a log shape.
  • Wrap the dough log in parchment paper, twisting the ends to help hold it together.
  • Put the dough in the fridge or freezer for about 30 minutes, or until firm. When ready to cook, preheat the oven to 300°F.
  • Slice the log into 1/4 inch rounds, then place the rounds on a parchment lined baking sheet, about an inch or so apart.
  • Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.
  • Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.

NOTES

NOTES
 
This dough can be made ahead and stored for several days in the fridge, or for several weeks in the freezer.
 
If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use a cookie cutter. 
 
I like to slice my log into disks and then roll each disk individually with a patterned wooden rolling pin.

NUTRITION

NUTRITION
 
Serving: 1cookieCalories: 171kcal
 
 
www.TheGypsyHomestead.com      www.Facebook.com/TheGypsyHomestead 

Easy Low Carb Chicken Zucchini Enchiladas

 

Easy Low Carb Chicken Zucchinni Enchiladas

  1. Preheat the oven to 375 degrees F
  2. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside. 
  3. Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total. 
  4. Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese. 
  5. Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.

Remember to Like Share and Subscribe or Follow me on www.facebook.com/TheGypsyHomestead for more recipes! 

~Until We Meet Again~

~Namaste'~

 

Easy Mozzerella Chicken Recipe (LOW CARB)

  How To Cook Bake Easy Mozzarella Chicken | cafedelites.com

 

Easy Mozzerella Chicken Recipe (LOW CARB)

 

how to make mozzarella chicken

You are 5 simple steps away form the BEST Mozzarella Chicken!

  1. Season chicken
  2. Sear then remove
  3. Make sauce in the same pan
  4. Add chicken back into the pan, top with cheese
  5. Broil or Grill for desired melting and temperature-********************************************
  6. The secret totally lies in the 5 major ingredients in this sauce. So much better than store bought stuff!
  7. Onion (or a brown shallot)
  8. Garlic (because you know me by now)
  9. Fire roasted peppers (YES! They add an AMAZING flavour to this sauce! If you can’t get them, use sun dried tomatoes packed in oil — oil drained)
  10. Crushed tomatoes (fresh or canned — you can also use a tomato puree or Passata)
  11. Tomato paste — I use garlic and herb flavoured. Don’t skip this, it makes your sauce nice and thick.
  12. Pinch of red pepper flakes for a nice and subtle flavour bomb
  13.  

NGREDIENTS

  • 5-ounce (150 gram) boneless skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to season
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 fire roasted pepper, (fire roasted capsicum), chopped
  • 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
  • 2 tablespoons tomato paste, garlic and herb flavoured if possible
  • Pinch crushed red pepper flakes OPTIONAL
  • 3/4 cup shredded mozzarella
  • 1 tablespoon freshly chopped parsley, to garnish

 

INSTRUCTIONS

  • Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
  • Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
  • Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
  • Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
  • Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
  • Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
  • Garnish with parsley and serve.

NUTRITION

Calories: 309kcal | Carbohydrates: 9g | Protein: 37g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 629mg | Potassium: 1025mg | Fiber: 3g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 21.9mg | Calcium: 188mg | Iron: 3mg
 
Thank you for visiting my page:  You can also find other recipes and useful information by following me at:
www.Facebook.com/TheGypsyHomestead 
www.Instagram.com/The_Gypsy_Homestead
www.Twitter.com/Gypsy_Homestead
www.Pinterest.com/GypsyHomestead
http://my.doterra.com/gypsymoon 
www.etsy.com/shop/TheGypsyHomestead

 

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.

Remember to follow us on facebook at www.Facebook.com/GypsyHomestead and Pinterest at www.Pinterest.com/GypsyHomestead

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.

www.TheGypsyHomestead.com or follow us on Facebook at www.Facebook.com/TheGypsyHomestead

 

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.

www.TheGypsyHomestead.com

or follow us on Facebook at

www.Facebook.com/TheGypsyHomestead

~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

You can also find us on facebook at: www.Facebook.com/thegypsyhomestead

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.