The Bored Girl's Kitchen

{April 29, 2012}   Chocolate Chip Snickerdoodles

Verdict:  Omg tasty!

I like making cookies, but I don’t eat them all that often.  At least not often enough to really justify making them that often.  I think what I like so much about making them is that I think it’s really cool to watch all these (not so) random ingredients turn into something delicious.  My best friend of … well, let’s not start counting… a very long time, wanted to make cookies, so we sat down with one of my mom’s cookbooks (The New Pillsbury Family Cookbook circa 1976) and took at look at what cookies there were to make.  We settled on the snickerdoodles.  What we did varies slightly from the written instructions, but you can follow either one.

In the original recipe, the instructions are all one paragraph that’s essentially one long step.  I broke it up to make it easier to follow with pictures.

What you need:

– 1 cup butter or margarine, softened. To aid those of you who don’t do a lot of baking, that’s two sticks.

– 1 1/2 cups sugar

– 2 eggs

– 1 teaspoon vanilla

– 2 2/3 cups unsifted Pillsbury flour*

– 1 teaspoon cream of tartar

– 1/2 teaspoon soda

– 1/4 teaspoon salt

– 2 tablespoons sugar

– 2 teaspoons cinnamon

– 1 cup of chocolate chips (this is optional, and I decided to added it myself.  Well ok, it was Connie’s idea, but still an addition not in the original recipe)

– Notes: They say you can use whole grain flour if you want, and if you’re using self-rising flour you should omit the cream of tartar, soda, and salt.

Step 1: Preheat the oven to 400 degrees. For a softer, gooier, cake like cookie set it to 380 instead. In a mixing bowl, cream the butter and sugar.

Step 2: Beat in the eggs and vanilla.

Step 3: Stir in the flour, cream of tartar, soda, and salt. Once everything’s all mixed, add in the chocolate chips.

Step 4: Combine the sugar and cinnamon together.

Step 5: Shape the dough into balls, using a rounded teaspoon of dough for each.  We opted to use a mini ice cream scooper that worked pretty well, and we decided to put the dough in the fridge for a while to firm it up some.  It worked great for a short while, but after the third ball it was gooey again, so that part is totally up to you. Roll the balls of dough in the sugar mixture, and place 2 inches apart on an ungreased baking sheet.  We used parchment paper and it worked just fine.  The instructions say to bake 8-10 minutes or until the edges are set.  We had our heat turned down and baked them about 15 minutes and they came out perfectly.

Step 6: Allow to cool, and enjoy! Ours stayed on each sheet about 15 minutes or so before being transferred to a plate.

The chocolate chips were actually seriously tasty in there, and the cookies had what I would describe as pretty much the perfect texture.  The outside had a light crisp and the inside was fluffy, almost like cake!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!


{April 26, 2012}   Quick Avocado Snack

Verdict: Success!

I was hungry one day, but didn’t really feel like making anything.  Also, there were a lot of dishes piling up and I didn’t feel like cleaning them to make enough room to really make anything. (Have you senses a recurring theme yet?) Anyway, I spied some avocados and decided that what the hell, I’ll make a quick snack.

What you need for this:

– 1 small avocado

– Salt

– Crackers of your choice.  I used Triscuits because I had those around.

Step 1: Take your avocado in hand.  Halve it, and then pit it.

Step 2: Slice lengthwise in about 1/4″ strips, and then widthwise in about 2″ chunks. Spoon it onto a place and add a light coating of salt.

Step 3: Put on cracker and enjoy!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 24, 2012}   Poor Man’s Burgers

Verdict: Yum!

I enjoy burgers, and anything I don’t really have to cook myself. My mom enjoys shopping at Costco.  During her most recent trip she picked up a bunch of what was essentially ground beef patties. While she was freezing the ones she knew we weren’t going to use before they went bad, I snagged a few of them and decreed that we were eating burgers that evening. So I took the husband outside and headed to the grill.  The result? Tasty burgers! I seasoned, he grilled, we ate.

What you need for this:

– Ground beef to make the patties.  You can use whatever patties you want.  Ours ended up coming in half pound balls that my mom flattened a bit to make into better shaped patties and we just ran with it.

– Seasonings: I used celery salt, garlic powder, and a roasted garlic with red pepper mix

– Bread for buns. You can use real buns if you want instead.

Step 1: Turn on the grill, and wait for it to warm up.  While you’re waiting, go ahead and season your patties.

Step 2: Put them on the grill when the meat sizzles when it touches it. When you start getting some well defined char lines, go ahead and flip them.  Feel free to season this side of the burger too, and flip it again to cook the seasonings in when you start getting good char lines on that side too.  You can cut into the middle to check for doneness, or go off your gut.  But they’re done when they’re cooked how you like them.

(Grilling, complete with even more waiting!)

Step 3: Serve on sliced bread with any condiments you may want.  That’d be your cheese, ketchup, mustard, onions, pickles, tomatoes, or whatever else you may want  or have laying around. You can have a side dish as well if you want.  It’d go great with chips or a cold salad (either regular salad, or a pasta salad, or potato salad, or anything else served cold).

If you look carefully, you’ll see on the right that I started eating my tasty burger and then discovered we had cheese.  Yay cheese.

I enjoyed the hell out of my burger, and so did my husband and my mom.  Quick, easy, delish.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

Verdict: Not too bad.

Fair warning, this is a long post.

Every now and then, my friends and I get together with a random mix of ingredients, see what we can make, and then eat it.  So far these have all been varying degrees of successful, and I wanted to start chronicling them for all of you.  Since I’m not usually the one cooking for these, and the kitchen is usually a bit of a hectic area during them, the picture taking isn’t always the greatest.  However there should be enough information to get the gist across.

So the basics on what we do are as follows.  For the White Elephant ones, everybody brings one or so things from their pantries or kitchens that aren’t getting used.  Once everything is all laid out, we attempt to reach a unanimous decision as to what to make, but it usually ends up falling on MacKenzie.  She refuses to do a Russian Roulette Potluck (where everything gets tossed into a pot and we hope for the best), so we end up with something resembling real meals.  We try to use everything that gets brought, but that doesn’t always work since we’re allowed to add in other things to make it an edible dish. Also, this particular one was a bit lame.

At this particular event we ended up with:

– Avocados

– Red peppers

– Tomato puree

– French Onion Soup

– Quinoa

– Instant potatoes

– Stovetop stuffing

– Swiss Miss

– Shredded Wheat

– Vegan beef stock

– Ground beef

– Angel hair pasta

Initially we were going to also make a dessert that utilized the sweeter elements, but ultimately decided not to because of time and everybody deciding to leave. So not everything on this list got used.  MacKenzie took over, and grumbled about having to document everything anyway, so just read along to figure out what she did.  Also bear in mind that we had a few different things going on at once, but I’m going to tackle them one at a time.

First up, I made guacamole.  This was not my best batch, so I’ll end up making a better batch in a single post later.  I think the downfall was the avocados being too ripe and mushy. I bought them a few days ahead of time meaning to make something sooner but didn’t get around to it.

For the guac I made at this event, you’ll need:

– 2 avocados

– Seasonings: I used roasted garlic and pepper, celery salt, and garlic powder

– Worcestershire and lime juice

(Not pictured: the garlic powder I forgot to grab until later)

Step one:  Halve the avocados and remove the pits.  I also cut out the dark parts. Using your knife, make a few slices lengthwise down each half on the inside, and use a spoon to scoop them out into a bowl.  When the avocado is harder, I usually have my husband mash it up for me but this time I just took that spoon and stabbed at all the big chunks until they were smaller chunks.

Step two: Add the lime juice and Worcestershire sauce and stir well. Then add in the various seasonings to taste.

Step three: Chill, serve, and enjoy!

Next we have the Quinoa. For this you’ll need:

– The Quinoa

– The vegan beef stock

– Water

Step one:  Combine all ingredients into a pot.  Cook until the Quinoa is fluffy.  She said that it goes a lot better with vegetable stock, but that it wasn’t all that bad.  A somewhat decent “finished” picture will be located at the end of the post.

And for the main event! For this we used:

– Ground beef

– 1 sweet onion

– 1 red pepper

– Olive oil

– French Onion Soup

– Tomato puree

– Instant potatoes

– Angel hair pasta

– Half and half

– Various seasonings.  I believe she used salt and garlic powder the most

Step one: Chop the onion and the red pepper.  MacKenzie has a fancy shmancy way of cutting the onion that taught me how I want to do it in the future. Saute them in about a tablespoon of oil in a large sauce pan (you’re going to add everything eventually) onion first, then the pepper.

Step two: When they’re soft, add the ground beef.  We had about two pounds.  Once the beef is cooked, heat up the French Onion Soup and pour it over the beef mixture.  Let it simmer for a few minutes, and then add the tomato puree.  Let it simmer until slightly reduced on medium high.

Step three: If you want to thicken it up a bit, you can add some of the instant potatoes.  We also added a bit of half and half for a slightly creamier consistency, but it’s totally not necessary to add either of those. Oh, you should probably start your spaghetti now too.  Ours was about done at this point.

Step four: Serve meaty concoction on either the spaghetti or the quinoa, and enjoy!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 15, 2012}   Apple Cinnamon Oatmeal

Verdict: Teh noms

Breakfast isn’t something I normally do, but I do enjoy breakfast foods.  So I compromised and decided to make this in the afternoon after I realized that oh shit, I had a cup of hot cocoa while grocery shopping and some bits and pieces of the stuff I had stuffed in the crock pot, but nothing else.  I had remembered to pick up apples at the store, and decided to give this recipe that I found on Urban Nerd Runner a shot. He wasn’t kidding when he said it was easy!

What you’ll need:
– 1 apple.  Don’t use the whole thing if you don’t like super apple-y oatmeal.

– Oatmeal

– 1 tablespoon cinnamon

– 1 tablespoon brown sugar

Step 1: Slice up that apple.  You’ll want bite size chunks, so whatever is bite sized for you is what I’d go with.

Step 2: If you’re preparing your oatmeal on the stove go ahead and start your water over some heat to get it boiling.  If not, just go ahead and toss your apple chunks into a pan to start sauteing them.  Well, I’m honestly not 100% sure how to properly saute something, so we’re just gonna heat them up real nice in the pan.  I let mine go until they were starting to brown up from the heat and had smelled the whole kitchen up deliciously.

Step 3: Prepare your oatmeal.  I microwaved mine and guesstimated at how much to put in for everything. It seemed to work alright.

Step 4: While the oatmeal is preparing and your apple chunks have been cooked to your liking, add your brown sugar and your cinnamon.  I just did mine to taste, and it was teh noms. Stir it all together and get ready to add it to your oatmeal.

Step 5: Mix them together, and enjoy! Garnish the top with some extra cinnamon and brown sugar if you’re so inclined.  It’s tasty either way.

Yes, that’s my Ramen bowl.

This is probably the perfect “I need something solid and quick but don’t feel like doing much work and don’t want something boring” breakfast meal there is.  At least that I’ve come across so far.  It’s tasty-riffic, relatively quick, and super easy.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 13, 2012}   Hamburger Potato Casserole

Verdict: Super nommy

I have something like 3 crockpots.  Not that there’s anything wrong with that since I’m pretty sure they’re all different sizes at least, and at least two different shapes.  The part that’s wrong is that I’ve never actually used any of them.  I got one as a wedding gift and it ended up in storage, I got one from my dad that we cleaned out and has been making the kitchen table its home for a while now, and I recently picked up an awesome crockpot from Target.  Well, I was determined to use at least one of them, and I love that damask print one a lot, so I sat down with The Everything Slow Cooker Cookbook and decided I was making a meal.

What you need:

– 1 pound lean ground beef

– 3 medium potatoes

– 4 medium carrots

– 1 medium sized yellow onion

– 1 cup fresh peas

– 2 tablespoons dry white rice

– 1 teaspoon table salt

– 1/2 teaspoon ground black pepper

– 1 cup tomato juice

– Prep time is listed as about 20 minutes for a pot size of 4-6 quarts.  Cooking time is 7-9 hours, and should serve about 4.

– My notes: I used 4 potatoes because the one looked kinda wimpy and small, I used a sweet onion instead of a yellow onion, and I used tomato puree instead of tomato juice.  Also, I’m pretty sure the rice I used wasn’t white, or at least wasn’t bleached white.

(Spot my sweet crock pot in the background?)

Step 1: Brown the meat in a medium skillet on medium high heat.  I used a pot because it was handy.  Unless you happen to be a real ground beef connoisseur it probably isn’t going to make much of a difference.  Mine took a while to cook because despite putting it in the fridge from the freezer the night before it still wasn’t fully thawed.  Oh well.  It all turned out ok in the end.  Once it’s all cooked, drain the excess grease.  I poured mine into a canning jar, because once it’s all solidified I can just dump it into the garbage.  If you have a disposable cup anywhere those are also great because you can just dump them when it’s cooled.

Step 2: While the meat is browning, and probably for a bit afterwards (depending on how fast it cooks and how fast you can peel), peel the potatoes, carrots, and onion. The potatoes should be cut into 1/4″ slices, the carrots into 1/4″ rounds, and the onion into 1/4″ pieces.  I didn’t measure mine, and I’m pretty sure they’re bigger than 1/4″, but I like chunkier veggies.

Step 3: Combine all the ingredients except the peas in the slow cooker and stir well.  Cover and cook on low for 5-7 hours.

Step 4: Go do something productive to kill the next 5-7 hours. Or sit on Facebook and watch a movie.  That sort of counts.

Step 5: Add the peas.  I had a can of peas and had already washed my measuring cup, so I just dumped the whole can in and went with it.  If you like mushy peas, you can add them when you add everything else.  Cook for about 2 more hours. I forgot the camera when I did this step (blame being hungry and in a rush), but I assure you it went off without a hitch.

I cooked it for about another hour and a half or so and it came out just fine. I garnished mine with some cheese and that made it super nommy, but you can serve it without cheese and it will also be tasty.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 10, 2012}   Super Quick Deviled Eggs

Verdict: Om nom, nom nom nom.

So I was at my friend’s place with my husband, and our friend’s kids had done all their Easter egg coloring and had all these hardboiled eggs around that they were eating.  We’re outside in the garage and one of them comes outside and offers me one, darn near shoving it in my mouth for me.  I decided then that I wanted deviled eggs, and set out to make them as soon as I got home.  Like most of my recipes, this one doesn’t have a lot of instructions, but I’ll show you what I did.

What you’ll need to recreate what I did:
– 6 eggs

– Mayo – I used Miracle Whip

– Worcestershire sauce – I use Worcestershire like Betty White uses Frank’s Red Hot sauce.

– Some seasonings – I used salt, pepper, seasoning salt, and garlic powder, and of course topped everything with paprika.

Step 1: Put the eggs in a pot and fill with water to a bit above where the eggs are.  Different recipes call for different water heights, but I just wanted to make sure that there was enough water that the eggs could bounce around as they cooked and started floating.  Set the heat on high to get the water boiling, and boil for about 20 minutes or until they all start floating around.  I decided mine were done when I could tap on the top of each and it bounced up and down.

Step 2: Solitaire, TV, cleaning, Facebook, whatever you want to spend about 15 minutes doing.  Spend the last 5 keeping a good eye on your eggs.

Step 3: I put mine right into an ice bath to cool them down quickly so that I could get to work right away.  I left them in there long enough for the ice to melt, which I think was about 5 minutes or so.  In either case, once the ice is pretty well melted then you’re pretty well good to go for taking them out.

Step 4: Shell the eggs.  My mother informs me that the best way to do this is in the sink under cold running water, dropping the shells into a small strainer in a bowl.  The water helps the shells come right off, and the strainer keeps the shells all in one place so you can easily toss them out when you’re done.

Step 5: Once all the shells are off, you can now start cutting them in half.  If you counted right, you’ll notice that I lost an egg somewhere in here.  Turns out one of them had a small crack when I boiled it and was hard and rubbery and didn’t seem like it was going to taste right.  The rest turned out ok.  Remove the yolks from the whites and put them into a separate bowl.  I found that it was actually pretty easy to just squeeze the white to make the yolk just sort of pop on out.

Step 6: I took the knife I cut them in half with and broke the yolks up a lot. You can use a Slap Chop, cut them on a cutting board, whatever you want as long as the end result is the demolished yolk in a bowl.  Since we’re not making all that many, you’re going to be mostly using dollops, dashes, and pinches, but this is when you would add the spices and the mayo.  The consistency you want is totally up to you, more mayo gives it a creamier consistency and less makes it more like the yolk. Be sparing when adding everything together though, you can always add more but you can’t add less, and Worcestershire will also help thin it out some.  Mix it all together well, and once you have the consistency you like, start spooning the mix back into the egg whites.

Step 7: Garnish with paprika and enjoy!

This was the very first time I made deviled eggs by myself, and I was surprised at how easy it was to do just knowing basics.  I knew that I had to hardboil eggs, halve them, remove the yolks, turn the yolks into deliciousness, and scoop them back into the whites.  I know some people believe that you aren’t making it right if you don’t include specific ingredients, but to me it’s like guacamole; as long as you have the basics, it counts.  I may make it again with different ingredients to go for a different taste, but who knows.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 9, 2012}   Holiday Cookies

Verdict: I have no idea why I try to make cookies that require being cut out, but they still taste pretty good.

Oh my god an actual recipe! That’s right, I made something out of a cookbook! Also, where cooking allows for a lot of leeway, there’s a lot less leeway in baking.  Baking has directions, cooking has guidelines.  This is why I normally cook and don’t normally bake. But I was bored, and decided to give it a shot anyway.

For this recipe (as given by The America’s Test Kitchen Family Cookbook) you’ll need:
– 2 1/2 cups all purpose flour

– 3/4 cup superfine sugar

– 1/4 teaspoon salt

– 16 tablespoons (2 sticks) unsalted butter, cut into 1/2″ pieces and softened

–  2 tablespoons cream cheese, softened

– 2 teaspoons vanilla extract

– Notes that they make: “Superfine sugar will give your cookies a finer crumb and crispier texture.  If you can’t find it in the supermarket, simply process about 1 cup granulated sugar in a food processor for about 30 seconds, then measure out 3/4 cup for the recipe.  The dough scraps can be patted together, chilled, and re-rolled one time only.” Also, the dough discs can be refrigerated, wrapped tightly in plastic wrap, for up to 3 days or frozen for up to 2 weeks. Defrost in the refrigerator.

– Notes I make: I just used 1 cup of granulated sugar, didn’t do anything to soften the butter other than leave it out while preparing everything, and ended up using 2 teaspoons of cream cheese instead of 2 tablespoons.  The cookies were difficult to roll out, but still tasted just fine.

Step 1: Whisk the flour, sugar, and salt together in a large bowl.  Beat the butter into the flour mixture, one piece at a time, using an electric mixer on medium-low speed, then continue to beat until the mixture looks crumbly and slightly wet, 1-2 minutes.  Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds.

Step 2: Knead the dough in the bowl by hand a few times until it forms a large, cohesive mass. Turn the dough out onto a clean counter, divide it in half, and pat into 2 4″ discs. Wrap the discs tightly in plastic wrap and refrigerate until they begin to firm up, 20-30 minutes.

Step 3: Take a break to wash up the dishes you’ve used, your glasses, and anything else you may have touched with your butter hands.

Step 4: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Working with one disk of dough at a time, roll out the dough to a 1/8″ thickness between two sheets of parchment paper.  Slide the rolled dough and parchment paper onto a baking sheet and refrigerate until firm, about 10 minutes.  I ended up having to leave mine in there about 20 or so.

Step 5: Go play some solitaire, or watch some TV while you wait for the dough to firm up.

Step 6: Working with one sheet of dough at a time, cut out shapes using cookie cutters and lay on two parchment-lined baking sheets, spaced about 1 inch apart.  Bake the cookies until light golden brown, about 10 minutes, rotating the baking sheet halfway through baking. (While the first batch of cookies bakes, cut out cookies from the second sheet of dough and bake them while the first batch cools).  I hate cutting out shapes from cookie dough, but I did find one cutter that was generic enough to use.  I cut out all the shapes I could from each sheet, and ended up baking the scraps as oddly shaped cookies. I found I had to bake mine about 15 minutes or so, but that a lot of the thinner cookies ended up a darker brown.  There were no burned ones though, at least none that tasted burnt.

Step 7: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely, about 30 minutes. When cooled, the cookies can be glazed and decorated as desired.  While waiting for the last batch of cookies to finish cooling, you can go ahead and clean out the rest of the cookie dough from under your nails. I don’t have a wire rack, so I just let them cool on the pan and transferred them right to the plate.   They’ve been out for a few days now and people seem to be enjoying them.  This is a not fantastic picture of them (somehow the picture I took didn’t end up staying on my camera, but I took this with my phone to taunt a few friends).

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 6, 2012}   Pot Fried Noodles

Verdict: Damned delicious

I like pasta a lot, but sometimes it can get old and boring.  Something that never seems to get old for me though is doctoring up elbow noodles.  So that’s what you’re seeing today!  I was initially going to make just enough for myself, but my friend came over and made himself busy cleaning out my fridge, so I decided to be nice and make a little extra so he could have a good lunch as payment for his hard work.

To make this you’ll need:

– Elbow noodles

– Various veggies – I used a can of green beans.  The more people you’re feeding, the more veggies you can add in.

– Various seasonings – I used garlic powder, salt, pepper, Worcestershire sauce, and the last of that steak seasoning you’ve seen me use the last few recipes.

– 1 tablespoon butter

– Cheese (completely optional)

Step 1: Cook the noodles.  Drain, and return to the pot.

Step 2: Add butter, stir noodles until butter is melted evenly. Add a low head, and add all of your seasonings and veggies and stir often enough to keep the noodles from burning. When you’re about ready to serve it, add a splash of Worcestershire sauce. You can see in the photo about how much I added.

Step 4: Garnish with cheese if you want, or just enjoy without it.  Tasty either way!

This is a quick and easy dish I usually whip up in some variety just about any time I’m making something and don’t know what kind of side to add.  It’s more exciting than plain noodles, and can be customized and catered to just about any palate. It was delicious with the cheese, it was delicious without the cheese.  The friend who enjoyed it with me said that it wasn’t something that you’d want to eat right before kissing anybody, but if you’re anything like me you don’t care because you just love garlic that much.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

{April 5, 2012}   Boredom Soup: Take 1

Verdict: Well, my husband liked it.  I shouldn’t have added the Italian seasoning.  I don’t know why I did.  I don’t even like Italian seasoning.

So the other day I was bored and hungry, and decided to whip together a little soup dish.  Another endlessly customizable dish, there are things I would have liked to add to this one that I couldn’t, and things that I wouldn’t add if making it again. however it’s a decent basic soup type thing that can be relatively quickly enjoyed.

For my “recipe” you’ll need the following:

– small can of meat, or meat that you like and have cooked.  I used a can of chicken for this one.

– Bouillon cube of your choice, I used beef.

– Various vegetables.  I had potatoes and celery available.

– Various seasonings.  In this dish I used freeze dried onion (in lieu of real onions), garlic powder, steak seasoning, and Italian seasoning.

(Substitute one of those garlic powders for a jar of freeze dried onions, I don’t pay as close attention as I should sometimes)

Step 1: Chop up your potatoes and start them cooking.  While the potatoes are cooking, go ahead and prep any other veggies you want to put in there.  They don’t have to be chopped super fine, just small bite sized pieces will work.

Step 2:  Once the potatoes are done cooking, or if you have pre-prepared potatoes like I do above (thanks mom!), make sure there’s just enough water in there to cover the potatoes.  With that pint sized jar up there, I put the whole jar in and added another jar full of water.  Then add the bouillon cubes and the veggies.

Step 3: Once the bouillon is dissolved, go ahead and add the seasonings and stir it. After that, add the meat and 3/4 of the package of Ramen.

Step 4: After the Ramen has softened, serve! Garnish bowls with the other 1/4 package of Ramen, and enjoy!

I couldn’t even finish that bowl that you see there, but that was from the Italian seasoning.  I firmly believe that if I were to remake this without that, I’d eat the whole pot there. I’d also only use one bouillon cube instead of two because for just me it was a bit too salty.  However, my husband enjoyed the leftovers, and took them to work for lunch, so it wasn’t a total bust.

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is

Happy cooking!

et cetera
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