moneytalksonteaproject

In this video we cooked a yummy recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. 12 ounce - Carrots 12 ounce - Yukon Gold Potatoes ¼ ounce - Rosemary 2 tablespoon - Sour Cream (ContainsMilk) 1 unit - Red Onion 12 ounce - Pork Chops 1 unit - Chicken Demi-Glace Instruction: 1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Halve, peel, and cut onion into ½-inchthick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). • Toss carrots and onion wedges on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 25-30 minutes. 2. While veggies roast, dice potatoes into ½-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash. 3. While potatoes cook, pat pork* dry with paper towels. Season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a cutting board. Wipe out pan. • Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 2 tsp (3 tsp for 4 servings). 4. Heat a drizzle of oil in pan used for pork over medium heat. Add minced onion and chopped rosemary. Cook, stirring often, until onion is softened, 2-3 minutes. • Add demi-glace and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook until slightly thickened, 3-4 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. 5. Return pot with drained potatoes to medium-low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper. 6. Slice pork crosswise. • Divide pork between plates along with potatoes and veggies. Top pork with sauce and serve. And Enjoy! Music - Make You Move by Of Shane. Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

In this video we cooked a yummy recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. 12 ounce - Yukon Gold Potatoes 1 unit - Yellow Onion 1 unit - Long Green Pepper 2 tablespoon - Mayonnaise (ContainsEggs, Soy) 2 tablespoon - Sour Cream (ContainsMilk) 1 teaspoon - Garlic Powder 10 ounce - Chicken Breast Strips 1 tablespoon - Italian Seasoning 1 unit - Chicken Stock Concentrate 2 unit - Demi Baguette (ContainsSoy, Wheat) ½ cup - Mozzarella Cheese (ContainsMilk) Instructions: 1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips. 2. Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, sour cream, and half the garlic powder (you’ll use the rest later). Season with salt and pepper. 3. Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. 4. While veggies cook, in a second small microwave-safe bowl, combine 2 TBSP butter (4 TBSP for 4 servings) and remaining garlic powder; microwave until butter is just softened, 10-15 seconds. Stir to combine and season with salt and pepper; set aside. • Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. • Toast on middle rack until golden, 2-3 minutes. 5. While garlic buns toast, pat chicken* dry with paper towels; season generously with salt and pepper. • Heat a large drizzle of oil in pan used for veggies over medium-high heat. Add chicken and Italian Seasoning; cook, stirring, until chicken is browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return cooked veggies to pan; stir to combine. Turn off heat. 6. Spread bottom halves of toasted garlic buns with half the garlic sauce. Top with chicken and veggie mixture, then sprinkle with mozzarella. Return to middle rack until cheese melts, 2-3 minutes. • Divide sandos and potatoes between plates. Serve with remaining garlic sauce on the side. And Enjoy! Music - No Starlight Dey Beat by Nana Kwabena. Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

In this video we cooked a yummy recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. Ingredients (Serves 2): 1 unit - Zucchini 1 unit - Yellow Onion 1 clove - Garlic ¼ ounce - Cilantro 1 unit - Lemon 1 unit - Jalapeño 13.4 ounce - Chickpeas ½ cup - Basmati Rice 2 unit - Veggie Stock Concentrate 4 tablespoon - Sour Cream (ContainsMilk) 1 tablespoon - Tunisian Spice Blend ½ ounce - Sliced Almonds (ContainsTree Nuts) 1 ounce - Dried Apricots 1 teaspoon - Hot Sauce Instructions: 1. Wash and dry produce. • Halve, peel, and dice onion. Mince cilantro. Peel and mince or grate garlic. Zest and halve lemon. Mince jalapeño, removing ribs and seeds for less heat. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Drain and rinse chickpeas. 2. Heat a drizzle of oil in a small pot over medium-high heat. Add ¼ of the onion; cook, stirring, until just softened, 2-3 minutes. • Stir in rice, ¾ cup water (1½ cups for 4 servings), half the stock concentrates (you’ll use the rest later), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. 3. While rice cooks, in a small bowl, combine cilantro, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic, salt, and pepper. Add lemon juice to taste and as much jalapeño as you like. Taste and add more garlic if desired. • In a separate small bowl, combine sour cream, a pinch of salt, and as much lemon zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. 4. Heat a large drizzle of oil in a large pan over medium-high heat. Add remaining onion and zucchini. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add Tunisian Spice, remaining garlic, and a big pinch of salt. Cook, stirring, until fragrant, 1-2 minutes. 5. Pour 1⁄3 cup water (2⁄3 cup for 4 servings) and remaining stock concentrates into pan. • Stir in chickpeas and bring to a low simmer. Cook until liquid has slightly reduced, 1-2 minutes. • Reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. 6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between plates and top with tagine, almonds, and apricots. (TIP: Toast almonds before adding if you like.) Drizzle with lemon crema and chermoula. Drizzle with hot sauce if desired. Cut any remaining lemon into wedges and serve on the side. And Enjoy! Music - How's It Supposed to Feel by NEFFEX. Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

In this video we cooked a fantastic recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. Ingredients (Serves 2): 12 ounce - Yukon Gold Potatoes ¼ ounce - Thyme 1 unit - Yellow Onion 10 ounce - Pork Tenderloin 12 ounce - Carrots 1 unit - Chicken Stock Concentrate 5 teaspoon - Balsamic Vinegar 1 unit - Fig Jam Instructions: 1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve and peel onion; finely chop one half (whole onion for 4). 2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes. 3. While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). • Transfer to a second baking sheet. 4. Roast pork on middle rack until cooked through, 10-12 minutes. • Transfer pork to a cutting board and let rest a few minutes, then thinly slice crosswise. 5. Meanwhile, heat a drizzle of olive oil in pan used for pork over medium heat. Add chopped onion and remaining chopped thyme. Cook, stirring, until softened, 3-4 minutes. • Stir in stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings). Simmer until thick and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. 6. Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve. And Enjoy! Music - India Fuse by French Fuse. Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

In this video we used a delicious Hearty One-Pot Black Bean & Poblano Soup from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. Ingredients (Serves 2): 1 - Yellow Onion 1 - Poblano Pepper 1 - Roma Tomato 4 tablespoon - Sour Cream (ContainsMilk) 1 tablespoon - Southwest Spice Blend 1.5 ounce - Tomato Paste 13.4 ounce - Black Beans 1 - Tex-Mex Paste 1 - Veggie Stock Concentrate ¼ ounce - Cilantro ¼ cup - Monterey Jack Cheese (ContainsMilk) 1.5 ounce - Blue Corn Tortilla Chips Instructions: 1. Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice poblano. Dice tomato. 2. Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in Southwest Spice, diced tomato, and tomato paste until combined; cook until fragrant, 1 minute. 3. Stir beans and their liquid, Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like. 4. Meanwhile, pick cilantro leaves from stems. • Divide soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping. And Enjoy! Music - Rinse Repeat by DivKid. Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

In this video we used a delicious Pecan-Crusted Chicken recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. Ingredients (Serves 2): ½ ounce Pecans (ContainsTree Nuts) ¼ cup Panko Breadcrumbs (ContainsWheat) 1 tablespoon Fry Seasoning 2 teaspoon Dijon Mustard 2 teaspoon Honey 2 tablespoon Mayonnaise (ContainsEggs) 10 ounce Chicken Cutlets 1 Apple 1 Lemon 2 ounce Mixed Greens Instructions: 1. Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. Finely chop pecans (or crush in their bag with a heavy pan or rolling pin). 2. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. Let cool slightly, then stir in chopped pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper. 3. In a small bowl, combine honey, mustard, and mayonnaise. 4. Pat chicken* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper. Place on a lightly oiled baking sheet. • Evenly spread tops of chicken with a thin layer of honey mustard sauce (save the rest for serving). Mound with pecan mixture, pressing firmly to adhere (no need to coat the undersides). • Roast on middle rack until crust is golden brown and chicken is cooked through, 15-20 minutes. 5. Meanwhile, halve, core, and thinly slice apple. Quarter lemon. • In a large bowl, toss mixed greens and apple with a large drizzle of olive oil and as much lemon juice as you like. Season with salt and pepper. 6. Divide chicken and salad between plates. Drizzle chicken with remaining honey mustard sauce. Serve with any remaining lemon wedges on the side. And Enjoy! *Music Don't Wanna Let Myself Down by NEFFEX* Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

Luna getting on the bench.

I come back to bed and find Ms. Luna laying in my bed!

In this video we used a delicious recipe from Hello Fresh. It was delicious! Below is the ingredients and recipe directly from Hello Fresh. Ingredients (Serves 2): 1 - Yellow Onion 12 oz - Yukon Gold Potatoes 1 - Old Bay Seasoning (1/2 of packet) 2 tbsp - Mayonnaise 2 tbsp - Ketchup 2 tsp - Dijon Mustard 10 oz - Ground Beef ½ cup - White Cheddar Cheese (ContainsMilk) 2 - Potato Buns (ContainsEggs, Milk, Wheat, Soy) Instructions: 1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. 2. Toss potatoes on a baking sheet with a drizzle of oil and half the Old Bay Seasoning (you’ll use more later). Season lightly with salt and pepper. TIP: No need to season generously—there’s already salt and pepper in the seasoning! Roast on top rack until browned and crispy, 20-25 minutes. 3. While potatoes roast, heat a large drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion is caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a small bowl. 4. Meanwhile, in a second small bowl, combine mayonnaise, ketchup, mustard, and as much remaining Old Bay Seasoning as you like. Set aside. Form beef* into two equal-size balls (four balls for 4 servings); season all over with salt and pepper. 5. Heat a drizzle of oil in pan used for onion over medium-high heat. Once pan is hot, add beef. Firmly flatten each ball with a spatula to create very thin patties. (TIP: Do so carefully; oil may splatter a bit.) Cook to desired doneness, 3-4 minutes per side. (Don’t worry if the patties aren’t perfectly round—those irregular edges will turn crispy.) In the last 1-2 minutes of cooking, top patties with cheddar; cover pan until cheese melts. Remove from heat. 6. While patties cook, halve and toast buns. Divide buns between plates and fill with patties, caramelized onion, and half the special sauce. Serve Old Bay fries on the side with remaining special sauce for dipping. And Enjoy! Lastly, kindly hit the "rumble" button and subscribe to our page, PB Cooking. Our page is dedicated to making home cooked meals.

This is one of her many sitting positions on the couch.

Luna is just relaxing today.

Watch our Luna run around the yard!!

Every time we go out and come back home, Luna is extremely excited to see her mom. Every single time!

Luna reminds me more of a cat than a Sheepadoodle. Lol We love her!!

It's not the typical zoomies, but it works.

We had so much fun trying out this new recipe from Simpler Prep Aprons Meal Kit that we purchased from Publix. Total Time: 40 minutes Brown Sugar-Chipotle Salmon Ingredients Cooking spray (Pantry) 1 medium sweet potato 1 medium zucchini 4 cloves garlic 1/4 bunch fresh cilantro 1 tablespoon light brown sugar 1/2 teaspoon ground chipotle 1 teaspoon kosher salt (Pantry) 2 (5.25 oz) salmon fillets, skin removed (about 10.5 oz) 1 cup mini sweet pepper rings 2 tablespoons olive oil 1/2 teaspoon chili powder 1/2 teaspoon cumin 3/4 teaspoon smoked paprika 1/4 teaspoon pepper (Pantry) 1/2 cup black beans 1/2 cup corn kernels Steps 1. Preheat oven to 425°F. Coat baking sheet with spray. Peel sweet potato, then cut potato and zucchini into bite-size cubes. Chop garlic and cilantro finely. Combine brown sugar, chipotle seasoning, and 1/2 teaspoon salt, then sprinkle on both sides of salmon and set aside (wash hands). 2. Arrange sweet potatoes, zucchini, and pepper rings in single layer on baking sheet. Sprinkle with oil, garlic, chili powder, cumin, paprika, remaining 1/2 teaspoon salt, and pepper; toss gently to combine. 3. Bake 15–18 minutes, stirring halfway through cook time, until sweet potatoes are tender. Meanwhile, drain and rinse beans and corn. Remove baking sheet from oven; stir black beans and corn into vegetables, then push all to 1 side of sheet. Place salmon on remaining side of sheet (wash hands); bake 10–12 minutes until fish is opaque and separates easily. Serve salmon over succotash, sprinkled with cilantro. Always check fish for bones and cook to an internal temperature of 145°F.

Too many of us are not #living our #dreams because we are living our fears. -Les Brown We must not be afraid of the unknown. We must not be afraid of failing. You must try!

When she get the zoomies, there is no stopping her!

She is excited to be wearing her new sweater!

Nestle Chocolate Chip Cookie Dough Tub. Our Instructions: 1. Preheat oven to 350 degrees 2. Spray oil on baking sheet; 3. Place 6 scoops of dough on baking sheet; 4. Once oven is preheated, place baking sheet on center rack of oven; 5. Set cooking timer for 12 minutes; 6. Take out of oven and let it cool for 3-5 minutes; and 7. Enjoy!

Ingredients: 1. 2 cans of corn; 2. 1 chopped bell pepper; 3. 1 tablespoon of salt; 4. 1 tablespoon of pepper; 5. 1 tablespoon of cumin; 6. 2 tablespoons of butter; 7. 6-8 tablespoon of cream cheese; and 8. 1 cup of blended cheese. Mix it all in a crock pot after you have sprayed the bottom with Pam spray. Let it cook for 3 hours on low. Stir occasionally. Enjoy!

It's good to get them out and run a little every single day, even if it's just a bit.

Please show us your support and hit the Rumble button and subscribe to our channel, PB Cooking. Ingredients: 1. 1 cup of granulated sugar; 2. 1 stick of unsalted butter; 3. 2 eggs; 4. 4 ripe bananas; 5. 1 tablespoon of milk; 6. 1 teaspoon of ground cinnamon; 7. 2 cups of all-purpose flour; 8. 1 teaspoon of baking powder; 9. 1 teaspoon baking soda; 10. 1 teaspoon of salt; and 11. 1/4 cup of almonds. While your mixing the ingredients as shown in the video, preheat the oven to 350 degrees. Then when you're done mixing, place the pan in the oven for 1 hour. Enjoy!! Lastly, check out our podcast, Money Talks on TEA Project: A Personal Finance Podcast where we discuss countless topics such as Personal Finance, Managing a Household, and so much more on Rumble.

This is the game where I try to grab her paw or touch her head! She is such a wonderful dog. I recommend Sheepadoodles to anyone looking for a nice, really smart, and child friendly dog.

Making Eggs and Sausage for Breakfast!