This week I spotted a great deal on shiitake mushrooms on clearance at Harris Teeter just 99¢ each!

So I got four packs and QUICKLY had to decide what to do with them because ONLY my husband eats mushrooms and he has been out of town all week long. So my options seemed to freeze or dehydrate them. My freezer is SOO full so I decided to grab my new Instant Vortex Plus and use the dehydrate settings to preserve them

These mushrooms were already sliced but if you buy whole mushrooms- was and slice into equal sized slices.  I used the dehydrator on the Instant Vortex Plus  and 7 hours later I had perfectly dry mushroom slices.

I used clean, dried canning jars to store the mushrooms in the back of my cabinet- to keep them cool and dark.   They should be good for 6-12 months if kept cool and dark, and while they will still be edible after that the flavor may start to diminish.

When I’m ready to use the mushrooms (usually I put them in stews or sauces)  I will put the dried mushrooms in a bowl and top with boiled water- to cover them plus a little extra. Once they re-plump I will strain them and use them in the dish I am cooking.

You can use the liquid that rehydrated the mushrooms in any dish you are cooking but since only my husband eats them- personally I just toss that water.

If you’d rather try a dehydrator instead of the InstantVortex – I’ve had one similar to this one and loved it.

y’all I needed a fast chicken recipe but also needed to use up some avocados…. but I hate avocados so I needed something that I could let my husband eat with the avocados and me without.

I kind of just grabbed what I had and turned it into a sauce- and finished cooking the chicken in it and topped it with the cream and OMGosh it was delicious.

y’all know that potatoes are GOOD but these potatoes are AMAZING.

First you will want to wash your potatoes and preheat your oven to 375F.

Use a Mandolin Slicer to about 1/8 inch thick slices. Be careful though these babies are SHARP.

This is the Mandolin Slicer I use.

Put the slices in a bowl and mix with olive oil, butter, garlic powder, salt, Italian spices and about 1/2 cup shredded cheese of choice (I used Mexican blend because it was what I have but you can use Mozzarella, parmesan or whatever you prefer)

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I saw these tacos on TicTok and just had to give them a shot….with my own take and in the Instant Pot!

These are not overly spicy but def. have a kick to them! The authentic ones are made with beef but I had chicken that I needed to use so I went with that and OH SO glad that I did. They were delicious!

These take a few steps…but it’s OH so worth it!

The broth smells AMAZING when the Instant Pot is opened.

It’s really hard to wait for them to fry up!  Be sure the griddle is really hot before placing the tacos on it.

We served ours with a slice of avocado and some lime and some extra broth for dipping.

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I made this in my Instant Pot but it’s just as easy to make in the slow cooker- just cook on low for 6 hours!

The best part is it is literally dump & go and start to finish you can have this on the table in 45 minutes.

Looking for an Instant Pot?  Check them out here.

We prefer to serve the chicken and veggies over rice but you could easily serve it with lots of the broth in a bowl as a soup with a crusty bread.

If you want to add extra heat- add more red pepper flakes but if you prefer it heat-less than skip those.

y’all this is LIFE CHANGING. In my family, green beans are slow cooked for hours with a chunk of ham.  The other day I had some green beans and wanted to try something different…and WOW they turned out AMAZING.

The air fryer is my favorite kitchen gadget because it’s So easy to use and food comes out delicious!

Tip: Get the BIGGEST air fryer you can because you will want to use it for everything.

Shop Air fryers here.

For the most deliciousness- use fresh green beans. Frozen or canned won’t turn out as well.

Drizzle the beans with olive oil and add the seasonings and parmesan.

Place them in the air fryer and cook.  Serve them hot along with your favorite dish (mashed potatoes are mine!)

When a friend shared this BBQ chicken recipe with me I thought NO way….but when I tried it… it was AMAZING.  This is the best Slow Cooker BBQ Chicken I’ve ever had!

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