How TO Make STICK OF BUTTER RICE Within 1 hr 2 mins

Just 4 simple, pantry staple ingredients make up this rice side dish that will blow your mind! Kids and adults alike will be begging you to make it again!

Yeah, you read that title correctly… stick of butter rice. This rice dish is my family’s favorite rice recipe… EVER. And I’m betting that once you try it, it’ll be your favorite too! Guess how many ingredients are in this rice? C’mon guess! Okay, here’s the answer….. 4. 4 ingredients. Hello simple side dish!

The other best part about this recipe, is that it’s completely fool-proof and incredibly low maintenance. Even if you say you can’t cook… you can cook this. I guarantee it. My 5 year old has made this before (all I did was the oven part).

You may have these ingredients on hand, which makes this recipe even more awesome! Granted… this isn’t a health-food side dish (I mean, c’mon… it’s called stick of butter rice) lol… but honestly, I say go for it. We all need an indulgence, and it’s GOOD.

Around our house this dish is referred to as “brown rice” by my daughter, and if she had her way, we would eat this rice every single day lol. It doesn’t matter what else I serve with it… if this rice is on the table, it’s “the best meal ever!! Brown rice!!”. And that right there, makes Mama happy

This rice isn’t cooked on the stove top like most rice recipes are… it’s baked in the oven. So no burner is being taken up on your stove and you can slide the pan in the oven and forget about it Okay, well maybe not completely forget about it lol. But it bakes for an hour and all you have to do is remove the foil after 30 minutes. Simple right?

So here’s the breakdown… long grain white rice, can of beef broth, stick of butter, and a can of condensed french onion soup. That’s it!

Just combine the broth, onion soup, and rice. Slice the butter thinly and add to baking dish.

Cover with foil and bake at 425 for 30 minutes. Take off foil and bake another 30 minutes.

I know, I know… it’s not much to look at. But the taste is INCREDIBLE!

Honestly, this dish looks pretty gross right? The old saying “don’t judge a book by it’s cover” applies here… so don’t judge a rice dish by it’s looks. Just take a bite and I promise you, you’ll forget alllllllll about how it looks

This rice would go really well with my Parmesan Crusted Chicken Nuggets, Jack Daniels Glazed Baked Chicken Wings , or Low Carb Baked Chicken Tenders A great add-in would be to add a can of sliced mushrooms to the mix… I haven’t tried it yet, because the kids would balk at that lol.

Recipe from Thirty Handmade Days

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Prep Time - 2 mins Cook Time - 1 hr Total Time - 1 hr 2 mins

Servings - 6 servings

Ingredients

• 1 cup uncooked long grain white rice - NOT instant

• 1 (10 oz) can of condensed French Onion Soup

• 1 (10 oz) can of condensed Beef Broth

• 1/2 cup unsalted butter - sliced thinly

Instructions

• Preheat oven to 425°F. Spray an 8x8 inch baking dish with cooking spray.

• In prepared baking dish combine rice, soup and broth.

• Cut butter into slices and place on top of the mixture.

• Cover with foil and bake for 30 minutes.

• Remove foil and bake 30 minutes more.

How To Make HOMEMADE SLOPPY JOES Within 25 mins

As we head into the upcoming holiday season, I’ve been thinking about family-friendly meals. You know, those meals that your kids always want to eat. In our house, this Creamy Baked Mac and Cheese is number one on our list… with these sloppy joes being number 2! With two little ones myself, I know ALL too well how frustrating it is to cook a meal and have them promptly turn up their noses and say it’s “gross”. *facepalm*

I’ve always been a fan of classic sloppy joes. There’s something so innately satisfying about the sweet and savoury combination and messiness of it all! And I know you all love them too, since I’ve been getting a lot of requests for sloppy Joe recipes.

I’ve made a LOT of sloppy joe recipes lately, trying to come up with the perfect one. Some were too sweet, others too spicy. Well guys, I finally got it. The perfect balance. This sloppy joe recipe is sweet, tangy, zesty and savory, with the perfect texture and consistency.

HOW TO MAKE HOMEMADE SLOPPY JOES

Homemade sloppy joes are incredibly easy to make, and come together in one skillet in about 20 minutes or so. Browned beef is mixed with onion and green pepper and simmered in a sweetened tomato/ketchup sauce. The secret is in finding the right seasoning for the sauce

WHAT’S THE DIFFERENCE BETWEEN MANWICH AND SLOPPY JOES?

Technically Manwich is a pre-made sauce that’s used to make sloppy joes. I’m not sure exactly what’s in it, and have never tried it myself, so I can’t say that my recipe tastes similar or not. Manwich is marketed as a easy way to make sloppy joes… but in reality, homemade sloppy joes are JUST as easy to make!

HOW DID SLOPPY JOES GET THEIR NAME?

From what I can glean from the good ol’ internet, a cook named Joe in a cafe in Sioux City, Iowa added a tomato sauce to a loose meat sandwich. It must have been a favorite and took off!

WHAT CAN I DO WITH SLOPPY JOE MEAT?

Number one, slap some on a toasted bun!! After that, here are some of my favorite things to do:

• Spoon some over some crispy waffle fries. Bonus points if you also melt some cheese over the fries before adding the sloppy joe meat!

• Add some to a grilled cheese.

• Roll up in crescent roll dough and bake at 375 F degrees for about 12-15 minutes. Cheese makes a great addition to these as well!

• Add some on top of a burger.

CAN YOU MAKE SLOPPY JOES IN A CROCKPOT?

You can! Just brown the beef and add all the remaining ingredients (no buns though), and cook on LOW for about 4-6 hours, or HIGH for 2-3 hours. This will have a softer texture than skillet sloppy joes though.

PRO TIPS FOR MAKING HOMEMADE SLOPPY JOES:

• Before you get started, toast your buns. Toasting the bun makes ALL the difference, and only takes a few minutes. Crank up the heat under the skillet to high, and add a drizzle of vegetable oil. When the oil is hot, add the buns, then place the buns cut side up on a cooling rack after they’re toasted.

• Watch the sauce so that it doesn’t reduce too much. When too much of the sauce reduces, it gives you a dry sloppy joe mixture. Everyone likes theirs a little differently, but for me, I cook it down so that I can see the bits of meat, and when I drag my spoon through the sauce, it leaves a trail where the sauce is parted. If the sauce immediately flows back into that trail, it’s too liquid-y. I want a few seconds before the sauce covers the trail, which gives me a saucy consistency that’s not too liquid.

• Choose your favorite type of bun. I usually go for either a pretzel bun (like I did in these Beer and Chorizo Sloppy Joes!), or a brioche bun.

Prep Time5 mins Cook Time20 mins Total Time25 mins

Servings6 serving

Calories266

Ingredients

• 1 Tbsp butter

• 1 tsp olive oil

• 1 lb. ground beef

• 1/3 green bell pepper, minced

• 1/2 large yellow onion, minced

• 3 cloves garlic, minced

• 1 Tbsp tomato paste

• 2/3 cup ketchup

• 1/3 cup water

• 1 Tbsp brown sugar - (or less, if you prefer)

• 1 tsp yellow mustard

• 3/4 tsp chili powder

• 1/2 tsp Worcestershire sauce

• 1/2 tsp kosher salt

• 1/4 tsp red pepper flakes - (optional)

• 1/4 tsp black pepper

• dash of hot sauce - (optional)

Instructions

• Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.

• Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.

• Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.

• Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.

How to Make Taco-Stuffed Pasta Shells Within 55 Minutes!

Yes, you read that right: taco-stuffed pasta shells! You no longer have to choose between Italian or Mexican food for dinner—this dish has it all. Made with only seven ingredients in less than an hour, these stuffed taco shells are the perfect recipe for busy weeknights when you still want to put a flavourful, family-friendly dinner on the table. Hearty with taco-seasoned ground beef and extra cheesy, this pasta is bound to become a staple in your weekly dinner rotation.

• Prep35 MIN Total55 MIN

• Ingredients7 Servings8

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box) 1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso™ original taco seasoning mix 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained 1 package (8 oz) shredded Mexican cheese blend (2 cups) 1 cup diced plum (Roma) tomatoes 1/4 cup chopped fresh cilantro

Steps

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.

2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

3.Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

4.Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Expert Tips

• Ground turkey is a great substitute for ground beef in this dish.

• If you prefer more heat, try some chopped jalapeños on your shells.

• When browning ground beef, use a spatula or wooden spoon to break up the ground beef into equal-size pieces.

• When using a non-stick skillet, avoid metal spatulas to stir food or remove it from the pan. Likewise, avoid steel wool for cleaning. These tools can scratch and damage the non-stick coating on the pan.

• Store-bought ground beef can be stored in the refrigerator for up to 2 days before use. Otherwise, wrap it tightly with plastic wrap, or in a freezer bag, and store it in the freezer for up to 4 months.

Nutrition Facts

Serving Size: 1 Wedge

Calories-330 Calories from Fat 140

Total Fat 15g 24%

Saturated Fat 8g 39%

Trans Fat 1/2g

Cholesterol 60mg 21%

Sodium 430mg 18%

Potassium 200mg 6%

Total Carbohydrate 28g 9%

Dietary Fiber 2g 8%

Sugars 3g

Protein 20g

% Daily Value*:

Vitamin A20%

Vitamin C2%

Calcium20%

Iron15%

Exchanges: 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Stuffed shells in a baking dish is an Italian-American classic—it’s often filled with a ricotta cheese mixture and smothered in a red sauce with more cheese much like manicotti, but it’s much easier to fill. Manicotti is a type of large tube-shaped pasta that often requires the mixture to be piped in, which can be difficult and time consuming. Stuffed shells, on the other hand (called “conchiglioni” in Italian, which translates to “seashell”) are easy to stuff. All you need is a spoon and your hands! This taco stuffed shells recipe breaks from tradition in ditching the ricotta filling for a Mexican-inspired one. Shredded Mexican cheese, ground beef, taco seasoning and crushed tomatoes combine to make the best stuffed shells filling you never thought of, and one you’ll want to make again and again. The taco fun doesn’t stop at stuffed shells. Check out all of our delicious twists on Mexican food by browsing our collection of top-rated recipes.