 Hi, my name is Andrea with Foodimentary Adventures in Food. In my household, there's me, my husband, and our adorable three-year-old little boy. On our channel, you'll find simple and tasty recipes using everyday ingredients. So we are out for dinner at one of our favorite Asian restaurants, and Howard, as usual, ordered his favorite soup dumplings. And then I got an order of egg rolls, and the soup dumplings came with dipping sauce, so we both got a dipping sauce, and I'll be back once our entrees come. So Howard ordered the braised pork belly fried rice, and here it is. And I ordered Mongolian shrimp. I normally order Mongolian beef, but trying to eat less red beef doesn't this look good. So this is what we are having for dinner tonight, and we will see y'all next time. Hey guys, so for dinner tonight, we are having short ribs, and if you've been with our channel for a while, you know I typically buy these when they're on sale. I clean them, put them in a freezer bag, and throw some marinade in them so we can have them whenever we want. I marinated these with my favorite Korean barbecue sauce, hot and spicy. They used to sell this at Tom Thumb. They don't sell it at Tom Thumb anymore. I usually find the hot and spicy version at Asian grocery stores, but I've seen the original version. I think I've seen it at Walmart, and maybe a couple of other grocery stores, but this is easier to find. Serving it with some broccoli blend for stir fry. I have this in my freezer, and it has broccoli, carrots, onions, water chestnuts, here it is on the plate. And then serving it with some garlic and ghee rice. This is a 90 second rice, excuse me, ghee is just clarified butter. So it is pretty buttery, and it has a mild garlic flavor. Obviously I would make fried rice or something, but I'm trying to use stuff that I already have in my pantry. So this is what we are having for dinner tonight, and we will see y'all next time. Hey guys, so for dinner tonight, we are having taco salads, and I am trying something new with my meat tonight. So I really like the texture of taco bell meat, how it's really kind of fine. I am going to make this the same way that I make my chili for my hot dogs. So just kind of experimenting with this. So I have almost two pounds of 80-20 ground beef in this skillet, and I have two cups of water in here. So I'm going to turn it on and let it come to a boil, reduce the heat, cover it, and simmer it for about, I don't know, maybe about an hour or so until the meat is cooked and it looks really fine. Then I'll bring you back and show you what I do next. Okay, so it's been about an hour and 15 minutes, and this is all of the liquid that is left in the pot. So it didn't get really soft and crumbly like I thought that it would, but I am not going to give up. I'm going to add in these two packages of taco seasoning. This is what I had in my cabinet, one mild, one hot, and then I'm going to add one cup of water and continue to let it simmer. Hopefully that meat will break down just a little bit more. Okay, so here is the taco meat. I ended up letting this simmer for another half an hour, and it is pretty fine, and it's very, very tender. I did end up using my handy dandy meat chopper to get it even smaller, but it was worth it. I think it was worth it. I'll definitely do this again if I make taco meat. I will say, I don't think I'm that crazy about the McCormick taco seasoning though. To me it's kind of heavy on the chili powder, but anyway, let me get our plates all fixed up, and I'll show you what they look like. Okay, so here is our taco salads. So this is Howard's. So underneath the lettuce he has refried beans and the taco meat of course. He's got some lettuce on top, cheese, sour cream, avocado, and salsa. And then this is mine. I am always plain Jane. I just like meat, cheese, and salsa on mine. And then these are the taco salad shells that I love, and if you've been with our channel for a while you know that I love these things, and I have literally been eating them since childhood. Well, recently I've had a hard time finding them, and I actually reached out to the company and they said they lost Walmart as one of their major vendors, and I don't think this company is going to be around for long. The woman told me to reach out to Walmart if you like these things too, and request that they add them back into their stores, otherwise I don't think they're going to be around much longer. So I did find them around here at a local grocery store called Brookshire's, and I bought several boxes and put them in my fridge. So just an FYI, if you happen to have them in your area and you like them, reach out to local stores to ask them to carry them, otherwise stock up because honestly I'm not sure if this company is going to be around much longer. But anyway, this is what we are having for dinner tonight, and we will see y'all next time. So for dinner tonight we are having little mini pizzas. So in my freezer I had this four pack of stone fire thin crust pizzas. So this is Howard's pizza, and he likes a lot of sauce on his pizza. So he has a lot of sauce on there, mozzarella, red onions, and then he's got some pepperoni that I picked up from Kroger. This is a deli slice, so they're really big slices of pepperoni. And then also in addition to the mozzarella, he sliced up some of this double smoked cheddar cheese and put it on there as well. He seasoned his pizza with garlic powder, onion powder, and red pepper flakes. And then, oh this is, we didn't have pizza sauce, so we just used some marinara. And then this is my pizza, I've just got some, the marinara, onions, the pepperoni, and the cheese of course, just the mozzarella cheese. And then on top I have sprinkled this Neapolitan pizza seasoning that I picked up from Ollie's, which is kind of like Big Lots was back, you know, many, many years ago. So got it from there, $1.29. Now last time we made pizzas I told you all about this tomato basil seasoning that I picked up from the Dollar Tree, and it is very good too. So I want to do a side by side to show you what they look like. The biggest difference to me is that the Dollar Tree seasoning, I think salt may be like the, it's the first ingredient, whereas the McCormick, the salt is the, where is it? It's the last, hold on a minute guys, sorry, here it is. Salt is the very last ingredient, but very similar looking. So anyway, we are going to pop these into the oven and then I'll bring you back of course and show you how they turned out. Okay so this is Howard's right out of the oven. He baked his on a cookie sheet because he prefers a softer crust. I like mine crispier, so I am going to bake mine directly on the oven rack. And here is mine, and I think I said I cooked mine directly on the rack. I like my pizza a little bit more brown. So anyway, this is what we are having for dinner tonight and we will see y'all next time. Hey guys, for dinner tonight we are using a packet that I have had in my pantry. This McCormick garlic butter shrimp scampi, really easy to prepare. All you have to do is of course add your shrimp, olive oil, butter, and then eight ounces of linguine. Now where I messed up is I used the fresh belly linguine, excuse me this is nine ounces, but like I said, it's only an ounce more than the recipe calls for, but I think what happened is I feel like that fresh linguine kind of soaked up all that garlic butter sauce. So it's kind of dry. I wish I had used just regular old dried pasta. It does have a good flavor, but I do wish there had been a little bit more sauce left over. And then we are having a side of broccoli, which Howard made. It was fresh broccoli. He added in a bunch of different seasonings, including a lot of garlic and it smells really good. So this is what we are having for dinner tonight and we will see y'all next time.