Quick & Easy Bierocks

Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!

Makes: 25 rolls


1 pound lean ground beef

1 pound ground pork sausage

1 medium cabbage, sliced in short strips

1 medium yellow onion, chopped

1 teaspoon salt

1 teaspoon pepper

1 cup water

25 frozen yeast dinner roll dough balls


  1. Proof dough according to directions on package.
  2. Combine and cook the beef and sausage in a large stockpot over medium heat.
  3. Add cabbage, onion, salt, pepper and water to meat for the filling. Cover and let simmer for 30 minutes.
  4. Remove stockpot from heat and drain any excess liquid from the filling.
  5. Preheat oven to 350 degrees.
  6. When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
  7. Bake rolls at 350 degrees for 30-35 minutes until golden brown.
  8. Serve warm and enjoy!


  1. After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.

White Chicken Chili

It’s that time of year here in Kansas. Changing from needing a tank top to long johns almost overnight. This chilly weather calls for chili soup. Ever since I was a kid, white chicken chili was a favorite. Maybe it was because my mom spoiled us rotten by adding teeny-tiny star pasta pieces to the chili but who knows! Years later, I still have a soft spot for white chicken chili, especially this time of year.

Makes: 6 servings



2 tablespoons olive oil

1 medium sweet yellow onion, diced

1 teaspoon garlic, minced

2 cans Great Northern Beans, 15.5 oz each

4 ounce can green chiles

12 ounce bag frozen corn

32 ounces chicken broth

2 cups chicken, cooked and cubed

1 teaspoon cumin

1 teaspoon oregano, dried

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Pepper Jack cheese, shredded



  1. Heat olive oil in dutch oven on the stovetop over medium heat. Add onion and cook for 3-5 minutes, stirring occasionally. Add garlic and cook for an additional minute.
  2. Add beans, chiles, corn, broth, chicken and spices. Season with salt and pepper to taste.
  3. Reduce the heat to low and cover dutch oven. Cook on low heat for an hour.
  4. Top with a sprinkle of Pepper Jack cheese to serve.




  1. This recipe can also be prepared using a crockpot. Simply cook the onion and garlic in a skillet as directed and transfer to the crockpot with all other ingredients to slow cook all day.

Quick and Easy Ratatouille

When questioning how to prep vegetables on any given day, it’ll usually ends with sautéed and a dash of salt/pepper (tasty but kinda boring)… until now. That glorious aroma of Italian Seasoning in the air and a beautiful display of sliced zucchini, onion, tomato and eggplant. Bring on the ratatouille! Even my farmer husband went back for seconds, I’d say that makes this recipe a keeper.

Makes: 8 servings



1 tablespoon olive oil

1 red bell pepper, diced

1 small red onion, diced

1 can diced tomatoes with basil, garlic, oregano, 15 ounces

1/2 teaspoon garlic, minced

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper


2 hot house tomatoes, sliced

1 large zucchini, sliced

1 eggplant, sliced

1 small red onion, sliced

Olive oil cooking spray

Salt and pepper to taste



  1. Preheat oven to 375 degrees.
  2. Heat cast iron skillet on medium-low on the stovetop. Add olive oil, bell pepper, onion and diced tomatoes. Cook for 5 minutes, stirring occasionally.
  3. Add sugar, salt and pepper to tomatoes and continue to cook for 10 more minutes. Stir every couple minutes, allowing mixture to thicken as liquid reduces.
  4. Remove tomato mixture from cast iron skillet and transfer to food processor. Pulse tomato mixture to a creamy texture with few chunks of vegetables.
  5. Return tomato mixture to cast iron skillet.
  6. Layer sliced tomatoes, zucchini, eggplant and onion slices on top of tomato mixture in a circular formation.
  7. Lightly spray vegetables with cooking spray and sprinkle with salt and pepper.
  8. Place cast iron skillet in oven and roast vegetables for 30 minutes.



For an extra burst of Italian flavor, don’t shy away from adding fresh or dried oregano, basil and parsley. Season to your preference!

Thick & Creamy Gouda Macaroni

I know I say this farm family loves their meat & potatoes (which we do), but we also have a special place in our hearts for some good ol’ fashioned macaroni and cheese. A comfort food, perfect for any occasion. I took on the challenge to build mac & cheese into a bit more of a balanced plate by creating a Farm-Style Buddha Bowl– this deliciously cheesy pasta topped with protein and veggie. Yum! What would you top your bowl with?

Makes: 6 servings


2 cups dry pasta

4 tablespoons butter

1/4 cup all purpose flour

2 1/2 cups milk

5 slices of gouda cheese, 1/8″ thick and chopped into small pieces

4 oz cream cheese

1/2 teaspoon salt

1/4 teaspoon pepper


  1. In a large saucepan, bring 5 cups of water to a boil. Cook the pasta to al dente and set aside.
  2. In the same stockpot (after pasta is removed), melt butter on medium heat. When melted, add flour and whisk together. This is a roux!
  3. Cook the roux on medium heat for 1 minute, stirring constantly.
  4. Add milk to the roux and continue to stir. Let cook for 5 minutes. The sauce will slowly begin to thicken during this time.
  5.  Remove sauce from heat and add cheeses, salt and pepper. Stir to combine.
  6. When cheese is melted, fold pasta into the sauce.


Depending on the type of pasta you decide to use, you may need more or less milk. Also depends on how thick and creamy you prefer your mac & cheese 🙂

Gouda cheese can be substituted for just about any other cheese. Go ahead and get creative! I will usually purchase cheese sliced from the deli and chop this into small pieces at home before adding to the sauce.

Corned Beef Hash


When indulging at a local breakfast diner, you can pretty much guarantee either Scott or I will order the corned beef hash topped with fried eggs. Glorious! After our last breakfast date, I decided I needed to attempt a quick-and-easy corned beef hash skillet at home. Using corned beef sliced fresh from the deli saves LOTS of time, so the most effort for this treat is waiting for the skillet to cook, golden brown and crispy.

Makes: 4 servings



3 cups potatoes, cubed

1 cup sweet onion, sliced

1 cup red bell pepper, sliced

2 tablespoons olive oil

1 tablespoon Beef Seasoning

1/2 pound corned beef, chopped thin

4 eggs, prepared any style



  1. Preheat oven to 425 degrees.
  2. Combine the potatoes, onion, peppers and oil in a large cast iron skillet.
  3. Sprinkle with beef seasoning.
  4.  Fold in corned beef.
  5. Bake for 45 minutes, stirring the mixture once or twice before finished.
  6. Top skillet with eggs.



Eggs with a little ooze are just perfect plopped on top of this skillet. Bursting with flavor and a fantastic pair with the seasoned potatoes and beef. Still, I’m a dietitian and must recommend cooking to 160 degrees for food safety 🙂

Speaking of beef seasoning, check out this recipe from Kids, Cows and Grass. THE BEST, keep it stocked in your pantry. At. All. Times.