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Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022

See what I purchased at the Grocery Outlet Bargain Market this week, March 7, 2022. It’s one of my favorite places to shop, especially with grocery prices going up!

Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022
Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022
Check Out This Week’s Grocery Outlet Bargain Market Haul: Week of March 7, 2022 on YouTube ⬆️

Thanks for watching! Subscribe to see my hauls each week!


Savory Mushroom Cheese”steak” Sandwich

Mushrooms, garlic, onions, and smoked Gouda cheese take the stage in this full flavored cheese”steak” sandwich. You won’t miss the meat.

Savory Mushroom Cheese”steak” Sandwich
Savory Mushroom Cheese”steak” Sandwich
Watch me make Savory Mushroom Cheese”steak” Sandwich on YouTube ⬆️

Ingredients:

  • 2 Tablespoons of olive oil
  • 2 Tablespoons of salted butter
  • 1 pint of Baby Bella Mushrooms, sliced thin
  • 1/2 of a small red onion, sliced thin
  • 2 teaspoon of garlic paste
  • Light soy sauce, to taste, I just did a couple of shakes of sauce
  • Worchestershire Sauce, to taste (use vegan if you are vegan), I did a couple of shakes of sauce
  • Sea salt and pepper, to taste
  • Fresh Italian Parsley, torn
  • 1/2 cup of Smoked Gouda cheese, freshly grated
Savory Mushroom Cheese”steak” Sandwich
Savory Mushroom Cheese”steak” Sandwich

Instructions:

  1. Add the butter and olive oil to the skillet at medium high heat. Next, add the sliced mushrooms and onions. And lastly the garlic.
  2. Add in the seasonings, Light soy sauce, Worcestershire Sauce, and salt and pepper to taste. Add in the fresh torn Italian parsley.
  3. Slice the roll, lightly butter and lightly toast.
  4. Flatten the mushroom and onion mixture to an even layer in the pan. Add the smoked Gouda cheese to the top and cover to melt the cheese.
  5. One cheese is melted, place your toasted roll, sliced side down, on top of the mushrooms and cheese and use a spatula to flip the mushrooms and cheese out of the pan and onto your roll.
  6. Plate it up, slice in half on a bias and serve with your favorite side, maybe chips, fries, or a pickle. Yum!!!

Enjoy!

Savory Mushroom Cheese”steak” Sandwich
Savory Mushroom Cheese”steak” Sandwich

Smoked Gouda Cheese Stuffed Philly Soft Pretzel

Turn an already delicious Philly soft pretzel into a decadent treat: a CHEESE stuffed pretzel. Add in your favorite melty cheese, I used smoked gouda cheese, to make a delicious gooey treat. Only two ingredients and a couple of minutes in the air fryer, and your snack is ready to eat. 🥨🥨🥨

Smoked Gouda Cheese Stuffed Philly Soft Pretzel​
Smoked Gouda Cheese Stuffed Philly Soft Pretzel
Watch me make the Smoked Gouda Cheese Stuffed Philly Soft Pretzel on YouTube ⬆️

Ingredients:

  • 1 Philadelphia soft pretzel
  • 1/4 cup hand shredded smoked Gouda cheese
Smoked Gouda Cheese Stuffed Philly Soft Pretzel​
Smoked Gouda Cheese Stuffed Philly Soft Pretzel

Instructions:

  1. Carefully slice the soft pretzel in half with a serrated bread knife, leaving the two halves still attached together lengthwise.
  2. Place the pretzel on parchment paper in the air fryer (I use the Ninja Foodi Air fryer). Put the shredded smoked Gouda cheese on top of both pretzel halves.
  3. Air fry for 3 to 4 minutes at 350°, or until the cheese is melted.
  4. Remove the pretzel from the air fryer, and push both halves back together. Plate it up, slice the cheese pretzel in half on a bias. Eat when still warm.

Enjoy!

Smoked Gouda Cheese Stuffed Philly Soft Pretzel​
Smoked Gouda Cheese Stuffed Philly Soft Pretzel

Crispy Everything Salmon Fillets

Buttery seasoned Panko breadcrumbs take salmon fillets to the next level! Bake at 425° for 15 minutes and you’ll have dinner on the table in no time.

Crispy Everything Salmon Fillets
Crispy Everything Salmon Fillets
Watch me make Crispy Everything Salmon Fillets on YouTube ⬆️

Ingredients:

  • 6 fresh Salmon fillets, patted dry, I used the family pack from Lidl
  • 1/4 cup of salted butter
  • 4 cups of Panko bread crumbs
  • 2 heaping Tablespoons of everything bagel seasoning
  • 2 teaspoons of garlic powder
  • 2 teaspoons of paprika
  • 1 Tablespoon dried parsley flakes
  • Sea salt and pepper, to taste
  • 3/4 cup of mayonnaise, I use Hellman’s brand
  • 2 Tablespoons of Dijon mustard, I use Grey Poupon brand
  • 3 eggs
Crispy Everything Salmon Fillets with mashed potatoes, garlic hoisin zucchini, and flaky biscuits.
Crispy Everything Salmon Fillets with mashed potatoes, garlic hoisin zucchini, and flaky biscuits.

Instructions:

  1. Preheat oven to 425°.
  2. In a frying pan on medium heat, melt the butter. Once melted, put in the Panko breadcrumbs, the everything bagel seasoning, garlic powder, paprika, parsley flakes, salt, and pepper. Stir constantly and allow the mixture to toast, lightly browning it. Once crispy and toasted, remove from the heat and allow the breadcrumbs to cool.
  3. Whisk together the mayonnaise, mustard, and eggs. Season with some garlic powder, salt, and pepper, if desired.
  4. Coat the salmon fillets in the mayo, mustard, and egg mixture, then coat each fillet in the buttery toasted Panko breadcrumbs. Place each coated salmon fillet on to a parchment lined baking sheet.
  5. Bake the salmon at 425° for 15 to 18 minutes.

Enjoy!


Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas

I wanted to have a wedge salad but decided to deconstruct the wedge salad: Meaning have many of the components with finely shaved iceberg lettuce instead to create a bed for all the yummy toppings.

I also wanted to add some protein and fiber so I spiced up some chickpeas and air fried them to add some crunch to the salad.

Delicious crunchy, flavorful salad 🥗
Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas 🥗
Watch me make this delicious salad on YouTube ⬆️

It was quite tasty and the salad was pretty too. I served it in a large stoneware serving dish that I chilled to keep the salad nice and cold.

Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas
Crisp Iceberg Salad with Crunchy Air Fryer Spiced Chickpeas

Ingredients:

  • 1 head of Iceberg Lettuce, finely shaved
  • 1 pint of grape tomatoes, cut in half, I used a colorful tomato medley
  • 1 scallion, sliced very thin on a bias
  • 1/4 of a small red onion, sliced very thin
  • 1 can of Chickpeas, rinsed, drained, and dried well on paper towels
  • 2 Tablespoons of Olive oil
  • 2 Tablespoons of Chili powder
  • 1/2 of a 6 ounce can of French fried onions
  • Salt and pepper, to taste
  • Blue Cheese dressing, I used Wegman’s Brand refrigerated Organic Blue Cheese Dressing
  • Fresh parsley, for garnish

Instructions:

  1. Rinse and drain the chickpeas and pat fry with paper towels. In a bowl, toss the chickpeas with the Olive Oil and Chili powder to coat. Turn them out onto a parchment lined sheet, spread them out for maximum crispness. Air Fry (I use the Ninja Foodi Air Fryer) at 400° for 15 minutes, tossing every five minutes, or until crispy.
  2. While the chickpeas are air frying, prepare the vegetables for the salad.
  3. Finely shave the head of iceberg lettuce.
  4. Slice the grape tomatoes in half.
  5. Finely slice the scallion and red onion.
  6. When the chickpeas are done, crisp up the Fried Onions on parchment paper in the air fryer at 250° for one minute. Lightly salt them once done.
  7. Time to assemble the salad. On a large platter or stoneware dish, add the shaved Iceberg lettuce, season the lettuce with sea salt and pepper, if desired.
  8. Top with the sliced scallions, sliced red onion, and sliced grape tomatoes. Top with the crispy chickpeas and the crispy fried onions.
  9. Drizzle blue cheese dressing on top when about to serve the salad and top with fresh parsley. Add any additional sea salt and pepper to taste.

Enjoy!

Enjoy!​
Enjoy!

Friday Night Pizza

I coated my frozen pizza dough in olive oil in my pizza pan, covered in plastic wrap, and let it sit a couple hours before on the back of my warm stove to prep for my weekly Friday night pizza night. If only I could manage meal planning other days of the week. 😂

Delicious pizza

Ingredients:

  • Frozen pizza dough, I used Mama Cozzi’s brand from Aldi
  • 2 Tablespoons of Olive Oil to cost dough while defrosting
  • Provolone cheese to cover the base of the pizza
  • Pizza sauce, place on pizz in a spiral shape
  • Fresh mozzarella cheese, torn and placed on top of pizza
  • Italian seasoning, to taste
  • Garlic powder, to taste
  • Locatelli Romano cheese, grated, on sprinkled on top
  • Two large fresh basil leaves, torn, to garnish
Yum!

Instructions:

  1. Coat frozen pizza dough in olive oil, place in your pizza pan. Top with plastic wrap so it doesn’t dry out. Place on the back of your warm oven to defrost.
  2. Once defrosted and dough has rested, use the plastic wrap to push your dough to the edges of the pizza pan.
  3. Preheat your oven to 500°.
  4. While the oven preheats, top the dough with the provolone cheese.
  5. Add a spiral of pizza sauce on top of the provolone.
  6. Tear up the fresh mozzarella and dot it all over the top of the pizza.
  7. Sprinkle on Locatelli Romano cheese, Italian seasoning, and garlic powder.
  8. Bake at 500° for 13 to 15 minutes, or until cheese is bubbling and crust is brown.
  9. Top the pizza with the fresh torn basil and serve.

Enjoy!


Pesto, Tomato, and Provolone on Ciabatta with Balsamic Glaze

This open faced sandwich on a ciabatta roll comes together super fast in the air fryer and is full of fresh flavors!

Pesto, Tomato, and Provolone on Ciabatta ​with Balsamic Glaze
Pesto, Tomato, and Provolone on Ciabatta with Balsamic Glaze

Ingredients:

  • 1 Ciabatta roll per sandwich
  • 1 jar of prepared Pesto, I used Barilla brand pesto
  • 1 Beefsteak Tomato, sliced
  • 2 slices of Provolone Cheese
  • Balsamic Glaze, I used Bertolli brand
  • Fresh basil

Instructions:

  1. Cut the ciabatta roll in half and toast lightly in the air fryer, I use the Ninja Foodi.
  2. Once toasted, spread pesto on both sides of the bread.
  3. Top each with slices of beefsteak tomato.
  4. Next, top tomatoes with provolone cheese.
  5. Dot the top of each with pesto.
  6. Put back in the air fryer and cook on air fryer mode for 4 minutes at 425°, or until your cheese is melted.
  7. Once plated, drizzle with Balsamic Glaze and top with torn fresh basil.
Pesto, Tomato, and Provolone on Ciabatta ​with Balsamic Glaze
Pesto, Tomato, and Provolone on Ciabatta with Balsamic Glaze

Enjoy!


Need New Ways to Save? Check Out This Week’s Grocery Outlet Bargain Market Haul – week of February 28, 2022

See what I purchased at the Grocery Outlet Bargain Market on February 28, 2022. It’s one of my favorite places to shop, especially with grocery prices going up!

Need New Ways to Save? Check Out This Grocery Outlet Bargain Market Haul
Check out the deals I found this week at Grocery Outlet Bargain Market on YouTube ⬆️

Thanks for watching!


Brown Sugar and Spiced Dry Rub Seared Salmon

My whole family LOVES this salmon recipe. I buy the family pack size of salmon and it is devoured by my kids with NO leftovers. It is easy to make, cooks up quick, and with delicious results! This brown sugar and spiced dry rub would be great to serve for company coming over. Give this one a try!

Brown Sugar and Spiced Dry Rub Seared Salmon
Watch me prepare Brown Sugar and Spiced Dry Rub Seared Salmon on YouTube ⬆️

Ingredients:

  • 4 Tablespoons of Brown Sugar
  • 1 Tablespoon of Paprika
  • 2 teaspoons of Chili Powder
  • 2 teaspoons of Garlic Powder
  • 1 teaspoon of Salt
  • 6 skin on salmon filets, I used Chilean salmon filets from Lidl
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of butter, I used Truly brand butter
  • Parsley, chopped, for garnish
  • Lemon wedges, for serving, if desired
Brown Sugar and Spiced Dry Rub Seared Salmon…Yum!!

Instructions:

  1. Mix together the brown sugar, salt, and spices.
  2. Preheat the sear plate in the Ninja Foodi Air Fryer in Sear Crisp Mode (to 450°).
  3. While the air fryer is preheating, pat the salmon dry and use tongs roll the salmon in the dry rub to coat the salmon.
  4. When the sear plate is heated, add the olive oil and butter to the sear plate.
  5. Place the salmon, skin side down, onto the plate.
  6. When placing the last piece of salmon on the sear plate, add the temperature probe to the thickest part of the salmon (make sure the temperature probe is connected to the side of the Foodi as well).
  7. On the control panel, select Preset, then toggle over until the panel reads “Fish”. Next, selected your desired doneness. I chose Medium Well. Hit the start button.
  8. For the Medium Well Salmon, I flipped the salmon when it hit 100° to sear the other side of the salmon.
  9. When The Ninja Foodi reaches the desired doneness that was selected, such as Medium Well, it will shut off to stop the cooking. The delicious salmon is done!
Brown Sugar and Spiced Dry Rub Seared Salmon served with buttery mashed potatoes, fresh broccoli, and fresh buttered green beans.

I hope you like this recipe. It is super yummy!

Enjoy!

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