DIY Happy Home

Pierogi Lasagna

Fresh pasta sheets, carmelized onions, marscapone mashed potatoes, Cheddar Gruyère cheese, and fresh ground nutmeg star in this flavorful layered dish.

Watch me make Pierogi Lasagna on YouTube.

Ingredients:

4 medium onions, halved and sliced thin
3 Tablespoons of butter
2 Tablespoons Neutral Oil
Pinch of dried thyme
Sea salt, to taste
1 8 ounce Family Size Package of Idahoan Brand Buttery Homestyle Mashed Potatoes
4 cups of water
1/2 cup Half and Half
8 ounces BelGioioso Mascarpone Cheese
Fresh Grated Nutmeg, to taste
Sea salt, to taste
Cooking Spray
1 package of fresh Lasagna sheets, I used Wegman’s Brand
1 brick of Trader Joe’s Cheddar Gruyere Cheese, grated
Locatelli Romano cheese, grated, to top lasagna
2 Tablespoons of butter, use yo dot the top of the lasagna
Parsley flakes, of fresh chopped parsley
Black Pepper, to taste

Instructions:

Preheat oven to 350°.
Half 4 medium onions and then slice them thin. Cook with butter and oil, thyme, and sea salt in a nonstick skillet on low until onions are golden brown and carmelized. This takes time, do not turn up the heat, cook them low and slow for the sweetest onions.
I used a potato shortcut this time around and it turned out great! Here’s what i did: Microwave 4 cups of water for 5 minutes until hot in a microwave safe bowl. Carefully remove from microwave and add the buttery homestyle mashed potatoes packet. Whisk potatoes in bowl with half and half, mascarpone cheese, and grate in fresh nutmeg, and add sea salt to taste. You want the potatoes to be more like a sauce, to cook the noodles, not thick. If necessary, add more half and half to thin them, and season them to taste.
Hand grate the whole block of Trader Joe’s Cheddar Gruyere cheese.
Spray bottom of 9 x 13 casserole with cooking spray and line with fresh pasta sheets.
Next, add in a layer of mashed potatoes, then onions, then cheese.
Repeat with more pasta sheets, mashed potatoes, onions, and cheese.
Then add your final layer of pasta. Top with remaining mashed potatoes, onions (including any remaining butter and oil from the onion pan), and cheese. Also sprinkle with Locatelli Cheese, Parsley Flakes, and black pepper to taste. Dot with the 2 tablespoons of butter.
Cover with parchment and/or foil and bake at 350° for 40 minutes. Next, uncover and bake for an additional 20 minutes or until golden brown.

This is so delicious! Serve it topped with a dollop of sour cream and served with a crisp salad on the side.

Enjoy!

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Grocery Outlet Bargain Market Haul: September 28, 2022 🛒

See what I purchased at the Grocery Outlet Bargain Market. It’s one of my favorite places to shop, such awesome savings!

Watch This Grocery Outlet Bargain Market Haul: September 28, 2022 on YouTube ⬆️

Please let me know what deals you are finding at your local grocery outlet in the comments.

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Slow Cooker Veggie Chili

This veggie chili has so much flavor and is filled with healthy ingredients. Serve with your favorite chili topping and sides for a satisfyingly comforting meal.

Watch me make Slow Cooker Veggie Chili on YouTube.

Ingredients:

2 Tablespoons of preferred oil, I used Flax Seed Oil
2 small onions, diced
2 medium carrots, diced
2 large bell peppers, diced
1 large zucchini, diced, the seeds in the center and the core were removed
2 Tablespoons of Garlic Paste
2 Tablespoons of Tomato Paste
1 packet of McCormick’s 50% Less Sodium Chili Seasoning
2 cans of Rotel Mild Diced Tomatoes with Green Chilies
1 15.5 ounce can of Dark Red Kidney Beans, drained and rinsed
1 8 ounce carton of Vegetable Broth
1 15.5 ounce can of Bush’s Best Sidekicks Southwest Zest Pinto Beans in a Red Chile Sauce with Cumin & Jalapeños
1 15.5 ounce can of Pinto Beans, drained and rinsed
2 15.5 ounce cans of water
Sea Salt, to taste, if necessary
1 Tablespoon of Corn Meal, if desired, to thicken Chili
Your favorite Chili Toppings. Such as Grated cheese, sour cream, avocado, onions, scallions, cilantro, corn chips, cotija cheese, guacamole, salsa, pico de gallo, crema, jalapeños, so many yummy toppings!

Sautéing the veggies in the Ninja Foodi.

Instructions:

Heat oil in the slow cooker. Once heated, add in the vegetables and sauté.
Next, add in the garlic paste, tomato paste, and seasoning packet. Sauté 1 to 2 minutes more to allow the spices to bloom.
Then add in Rotel, Beans, Broth, and Water. Stir. Taste it for seasoning and add salt if necessary.
Put on Ninja Foodi Slow Cooker lid (vent on seal) and select Slow Cooker mode. Select High Temperature and set the time for 4 hours, select Start.
After 4 hours, remove lid and stir. If you prefer a thicker chili, Stir in a Tablespoon of Corn Meal to thicken.
Serve with your favorite chili toppings and sides. There are some topping suggestions above. Some great sides for chili are cornbread, tortilla chips, breadsticks, biscuits, rolls, quesadillas, nachos, tacos, baked potatoes, rice, fries, salad, grilled cheese, garlic bread, corncakes, coleslaw, macaroni and cheese, the possibility are endless!

What toppings and sides do you like with chili? I’ve heard some enjoy their chili with a peanut butter sandwich.

Enjoy!

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Grocery Outlet Bargain Market Haul: September 22, 2022 🛒

See what I purchased at the Grocery Outlet Bargain Market. It’s one of my favorite places to shop, such awesome savings!

Watch This Grocery Outlet Bargain Market Haul: September 22, 2022 on YouTube ⬆️

Please let me know what deals you are finding at your local grocery outlet in the comments.

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Air Fried Hand Cut Old Bay Fries With Tangy Creamy Horseradish Sauce

These fries are so so good! Air fried Old Bay seasoned, and paired with a sweet, tangy, creamy horseradish sauce, what a yummy combination.

Air Fried Hand Cut Old Bay Fries With Tangy Creamy Horseradish Sauce

Ingredients:

For Fries:

5 Medium potatoes, washed and scrubbed with a vegetable brush
3 Tablespoons of a Neutral Oil, to coat
Old Bay Seasoning, sprinkled to coat

Air Fried Hand Cut Old Bay Fries With Tangy Creamy Horseradish Sauce on YouTube

Instructions:

Slice potatoes into wedges.
Soak potato wedges in cold water for 10 minutes to remove any excess starch.
Drain potatoes and pat dry.
In a bowl, toss potatoes with oil to coat. Then add in Old Bay seasoning, enough to lightly coat the potatoes.
Place potatoes onto a parchment lined air fryer tray or basket. Air fry the potato wedges at 425° in 10 minute increments, tossing them every 10 minutes until crispy. Approximately 30 minutes total.
While the fries cook, made a tasty dipping sauce:

For the sauce:

Mix together the following:

1 part Ketchup to 1/2 part creamy horseradish (I used Melissa’s Produce brand Creamy Horseradish, so yummy!) to 1/2 part mayonnaise. You can adjust this sauce to your own tastes. If you like it zingy, add more horseradish sauce, or less according to your preference.

Enjoy!

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Delicious Roasted Beets

Roasted beets are so delicious and don’t take long to make. I paired the roasted beets with herb goat cheese, balsamic drizzle, olive oil drizzle, and some fresh parsley. Soooo good!

Roasting Beets on YouTube ⬆️

Ingredients:

3 large beets, peeled, or washed and scrubbed well with a vegetable brush, whichever you prefer
2 Tablespoons of neutral oil, such as olive oil, or avocado oil
1/2 teaspoon of Sea Salt
Pepper, to taste

Roasted Beets, Herb Goat Cheese, Balsamic Drizzle, Olive Oil Drizzle, and Fresh Parsley

Instructions:

Preheat oven to 375°.
Slice beets into wedges, toss in oil, sea salt, and pepper, place on parchment lined baking sheet.
Roast beets in oven for 35 to 40 minutes.

Enjoy!

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Grocery Outlet Bargain Market Haul: September 8, 2022 🛒

See what I purchased at the Grocery Outlet Bargain Market. It’s one of my favorite places to shop, such awesome savings!

Watch This Grocery Outlet Bargain Market Haul: September 8, 2022 on YouTube ⬆️

Please let me know what deals you are finding at your local grocery outlet in the comments.

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Homemade Peach Vanilla Bean Jam

This jam is made from fresh peaches and vanilla bean paste. This recipe uses less sugar than typical jams but certainly does not sacrifice on fresh peach flavor.

Homemade Peach Vanilla Bean Jam video Short on YouTube ⬆️

Ingredients:

4.5 cups of finely chopped peaches
2 Tablespoons of fresh lemon juice
3 cups of sugar
1 Tablespoon of vanilla bean paste
1/2 teaspoon of butter to prevent foaming
1 1.75 Oz. package of Sure Jell Pectin for use in less or no sugar recipes

Instructions:

Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
In a stock pot, combine chopped peaches, sugar, lemon juice, vanilla bean paste, butter, and pectin.
Bring to a rolling boil, on high heat, and stir constantly.
Pour jam into jars, use a butter knife to remove any air bubbles. Wipe the rims of the jars with a clean towel, place on lids and rings.
If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator and consume within a week. Or store in the freezer until ready to use.

Enjoy!

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Homemade Pepper Jam

Sweet, tangy, and a little spice makes this jam versatile to serve with cream cheese on crackers, on toast, or to accompany your favorite meats and cheeses.

Watch me make homemade Pepper Jam on YouTube ⬆️

Ingredients:

3 cups of red, yellow, and green bell peppers, finely chopped
1 cup of jalapeño peppers, finely chopped
1 1.75 Oz. package of Sure Jell Pectin for use in less or no sugar recipes
3 cups of sugar, I used Domino Golden Sugar
1 cup of Apple Cider Vinegar
1 cup of water

Instructions:

Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
In a stock pot, combine chopped peppers, apple cider vinegar, and Sure Jell Pectin. Bring to a boil.
Remove from heat and add in sugar.
Place back on heat and stir frequently until sugar is dissolved.
Pour jam into jars, use a butter knife to remove any air bubbles. Wipe the rims of the jars with a clean towel, place on lids and rings.
If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator and consume within a week. Or store in the freezer until ready to use.

Enjoy!

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Summer Tomato Jam

This tomato jam is off the charts delicious! Preserve it using traditional canning methods, or store it in the refrigerator for at least a week. Either way, savor the sweet tomatoes of the summer!

I had some of the sweetest homegrown beefsteak tomatoes coming out the Wazoo 🤣 and was panicked because I didn’t want them to go to waste. A wonderful friend suggested tomato jam, challenge accepted! It’s so delicious and it preserves, maybe even intensifies that delicious tomato sweetness of summer we all wish to have year round! 🍅🍅🍅

This recipe makes three 8 ounce jars of jam.

Summer Tomato Jam YouTube Short ⬆️

Ingredients:

Approximately 2 lbs. of tomatoes, cored, and deseeded as best you can, and chopped, I used mostly garden grown beefsteak and some cherry tomatoes.
2 small jalapeños, stemmed, deseeded, membrane removed, finely diced
1 cup of sugar, I used Domino Golden Sugar
2 Tablespoons of Fresh lime juice
1 Tablespoon Ginger Paste, found in produce aisle
1 teaspoon of Cumin
1/4 teaspoon of Cinnamon
1 teaspoon of Salt

Instructions:

Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
In a stock pot, combine all ingredients and bring to a boil, once boiling, bring to a simmer.
Allow to simmer for at least an hour and a half, stiring frequently, until thick and condensed. Jam should look glossy and thick.
Once Jam is at a thicker consistency, spoon tomato jam into prepared jars, leaving a 1/2 inch headspace from the top of the jar. Wipe rims clean before adding lids and rings.
If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator for up to a week.

Enjoy!

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