Pepperoni & Canadian Bacon Stromboli

The most delicious recipe you’ll make all weekend.

Sometimes you really want a pizza, but you don’t have a good place nearby, and you don’t need to make a giant pie. The answer is stromboli. Stromboli is a wonderful food for when you’re going out, as it’s very much like a hand pie, even if ‘out’ is just heading out to enjoy your yard. As with most recipes we share, these are influenced by your Blogger’s history, as a stromboli is a very Philadelphia thing. 

Ingredients:

1 packet pizza dough mix or 1 pound premade dough

(if packet: 1/2 cup water, hot, and 1 teaspoon oil, or as directed)

1/2 pack pepperoni

4 slices Canadian bacon

1/3 cup pasta sauce

1 cup shredded mozzarella

1 tablespoon butter

grated parmesan

Tools:

mixing bowl

spoon

parchment paper and/or aluminum foil

knife

baking sheet

spray oil

small heat-safe dish

basting brush

This recipe can be very messy. If you end up wearing some of it, no worries. It just means you've done it right.

To get started, either work your premade dough until it's soft and pliable, or mix together your dry ingredients, water and oil in a mixing bowl.

If you're making the dough, we recommend stirring it with a spoon until you get a shaggy, lumpy approximation of a dough ball - then knead by hand until you reach the desired consistency. If it's very sticky, add a little flour a spoonful at a time and work it in. If it's dry, add some water the same way.

We would like to take this opportunity to remind you that a little tackiness to the dough is actually helpful, and stops your stretched dough from rebounding immediately.

Working on a sheet of parchment paper is optional, but we find it to be extremely helpful, especially when transferring your finished product to the baking sheet. Feel free to make your own decision here. Some people prefer a clean countertop, some use a board or silicon mat, some (us included) like a piece of wax or parchment paper.

Turn your dough out onto your preferred work surface and make sure you've broken up any lumps to create a smooth ball of dough.

Your next step will be to shape this dough. You can make it a circle like you're working on a pizza, but we find a slightly more oblong or ovoid shape to be easier to work with when it comes time to fold it over. You can work the dough into a circle or oval right away if you like, but we often cover it with a clean kitchen towel and allow it to rest for ten minutes or so before we proceed.

If you're letting the dough rest a little, this is an excellent time to preheat your oven to 375. And if you prefer smaller pieces but have purchased the large slices of canadian bacon (the situation we found ourselves in), it's also a good time to grab a knife and chop those big slices up.

After you've stretched the dough out and it's staying where you've put it (which is why we mentioned a little stickiness being useful), kind of eyeball the halfway point of your shape. Spread a thin layer of pasta sauce on one half, and then add cheese and pepperoni and canadian bacon on top of the sauce. Be sure to leave yourself a little margin around the outer edge of the dough. You'll want plenty of filling there, but you also need to seal the two halves together into a half-moon shape before baking. Pasta sauce makes the dough too slick to seal, so if you drip some too close to the edge, be sure to wipe it up. Nobody wants all that melty cheese to ooze out the sides and go to waste.

Make sure you work all the way around the open edge, pinching the dough together and folding that pinched portion underneath the bulk of the stromboli. Folding it under ensures the weight of the dough and filling will hold the seal together instead of just hoping for the best.

Now you've got a lumpy looking half-circle of dough. It doesn't look very appetizing at the moment, we know. But don't fret, your final product will be beautiful.

Place a sheet of parchment paper or aluminum foil on the baking sheet. If you're using foil, give it a quick spritz with some spray cooking oil to be sure you don't leave the whole bottom of the stromboli on the baking sheet later.

It's time to transfer your dough to the baking sheet - if you've worked on some kind of mat, board or sheet, pick the whole thing up to avoid opening up your seal. Turn it over onto your outstretched hand, and then flip it onto the baking sheet. 

If you've worked directly on the counter, make sure you lift gently all the way around the edges before you try to pick it up, and support as much of the center as you can. The dough will stretch quite a way before it breaks, but there's no saving a stromboli with a hole in it without making a whole new ball of dough.

After you have the stromboli on the baking sheet, put it into the oven for 15-20 minutes.

Put that little bit of butter into the heat-safe dish and stick the dish somewhere close to the oven vent. This will allow the butter to melt without using any more energy than you already have to (and also prevents popping everywhere, like heating it in a pan or the microwave can sometimes cause).

Check in at the 15 minute mark to be sure your oven isn't overzealous today. Once the top of the stromboli changes color to lightly golden, turn the oven off. Pull the baking sheet out of the oven and use a basting brush to coat the top of the stromboli with melted butter, then dust with parmesan cheese (you can also add herbs here, if your family doesn't panic at the sight of green things). 

Put the whole thing back into the oven for five more minutes, even though the oven is off. We just want the residual heat in the oven to melt the cheese into the butter so it sticks to the stromboli.

After the five minutes are up, remove your meal from the oven and let it cool a few minutes before serving.

Let us know what you think about this delicious meal over on our Facebook. We’d love to hear from you! 

Week-End Stir Fry to fill you up for days

We love this recipe and we hope you do too.

We're going for a filling meal with this one - one that's going to last for several days in the fridge. You can downsize if you want to, OR break portions down and freeze them for later noms. You can also swap out different proteins, based on what you want. You can add more or less of individual ingredients until you're happy with the amounts and variety of food. This is one of our favorite ways to use up left over bits and pieces of different veggies at the end of the week. 

 Ingredients: 

Bell peppers (preferably red, possibly orange and yellow. But we don't advise green peppers for this meal.) 

Carrots 

2 can Baby Corn

2 can Water Chestnuts

Broccoli

Snap Peas

White Onion

Chicken  - Preferably already breaded, but if not, you can DIY it. 

Rice Noodles  (or soba, both will work) 

Hoisin Sauce

Brown sugar

Fresh garlic

Sesame seed oil 

Tools: Grater, Chef's knife, cutting board, frying pan or wok, 6qt pot, measuring cups and spoons, Slotted spoon and chopsticks 

Instructions: 

We could just go with "chop the veggies," but we're not doing that to you. For the peppers, go ahead and start by cutting them into quarters and cleaning out the pieces of the white pith and the seeds. Then cut them into strips, and cut those strips into either chunks or halves, depending on how much you like peppers.  For your carrots, we suggest using a mandolin grater or cutting them on an angle. You want them to be relatively thin so that they'll cook up easily. For your onion, you want to dice it. Next grab your broccoli and break it down into small florets so that sauteing will be enough to cook it. 

Next, grab a wok, a caldera or an oversized frying pan. Set the heat to medium, and when the pan is hot, pour in two tablespoons of sesame seed oil. Next add your garlic and onions and add those to the pan, tossing occasionally. Once your onions have gone for a minute, add in the carrots and broccoli, moving them around the pan so that nothing burns. Once the carrots are bendy, add in your red peppers and snap peas. You want to cook them until they are nice and sauteed. Finally add in your water chestnuts and baby corn. Those you're adding in just so they're heated through. At that point, pour everything into a heat proof container and set it to the side. 

In a separate pot, bring water to boil, and add your soba noodles and boil for 6-7 minutes or until cooked, but still slightly firm. Reserve one cup of the pasta water, and drain the rest, setting aside the noodles.

Cook chicken in wok, as if on a frying pan, checking and turning regularly to keep anything from burning.  Once it's fully cooked, you can remove it and chop it up if you want, or leave it as is.  

Now for our sauce. This one is... as odd as it sounds, mostly based on how you're feeling today. Start off by peeling and chopping your garlic, and tossing it into your wok, to sauté. We're not going to say how much to use here, because it's based on a) how much food you've made and b) how much you like garlic. We would advise starting with a ratio of 1 clove: 1/2 cup of brown sugar :1 tbsp of sesame oil: 1/2 cup of water, but there's no reason to stick with that. Now add in 1/2 cup of brown sugar, 1 tbsp of sesame oil, and 1/2 cup of water, mixing slowly and thoroughly. 

Once your sugar is fully melted and integrated, grab your chicken and add that back to the pan, coating all sides. Now add your veggies and repeat the process, and finally your soba noodles. 

If you want to add in a bit of kick, you might consider adding some crushed red pepper or Sriracha during the making of the sauce, but that's up to the individual. 

Let us know what you make over on our Facebook page or down in the comments. We'd love to see photos of what your meal ends up looking like! 

Now if you're looking for help because your stove is having issues, refusing to light, refusing to stay lit or is sputtering, we can help! You can call us today at ((214) 599-0055) or go to our contact page and make an appointment today.  We'll work with you to find a time that works for your schedule. 

Meal Planning Round Two : Easy Enchiladas At Home

Because who doesn’t love enchiladas?

Welcome back!

We're going to assume your crowd was not hungry enough to eat up all that filling from our last recipe, and that you still have two thirds of that batch in the freezer. Before you get started reading this, if you plan on cooking today, you might want to go grab a third of it and set it out to defrost. It'll take quite a while in the fridge, but if you set it on the counter, it should be thawed enough to squeeze out of that ziploc bag by the time you're done assembling your necessary items and reading through this post.

In the event they were, in fact, starving, and you're out of filling entirely, we'll just send you back over to the first part of this series to begin again.

This week, you'll need (obviously in addition to your filling)

Ingredients:

12 corn tortillas (you'll most likely have some left over from the first round)
1/4 lb cheese (brick; shredded)
6 ounces salsa
sour cream, to taste

Tools:
deep baking pan, sauce pan or microwave safe dish for reheating, cheese grater, aluminum foil, paper towels or clean dish towel, cooking spray, plate or platter on which to work, spatula, spoon, sandwich bag, gloves (optional - but this can get messy)

First things first, get that filling heated up - it will be much easier to work with once it's warm. While you're welcome to toss it in the microwave in a covered dish, we feel like it loses some of its texture that way. We recommend putting it into a saucepan (or a caldera if you have one) and simmering it, covered, on low heat until all the frozen spots have thawed out and the whole pan is warmed through. For reasons we'll cover shortly, please put the pan on a front burner if possible.

While your filling is reheating, preheat your oven to 375.

Dampen your clean dish towel or two or three paper towels and wring out the excess water. We're going for slightly damp, not dripping wet. Wrap your corn tortillas in the paper towels or dish towel, making sure not to leave the edges of the tortillas exposed. Place your wrapped tortillas in front of the oven vent. On most ovens, it's just under the display for time and temperature. Assuming you're not using the microwave for reheating, please be sure that none of your little bundle is too close to the burner warming the filling! Place it completely on the opposite side of the stove if you can. The goal here is to let the tortillas gently warm while your filling reheats and you take care of all your other prep tasks. Warm tortillas are much easier to work with and less likely to break.

This is an excellent time to shred the brick of cheese if you haven't already. Using store-bought shredded cheese is fine, but the anti-caking agent companies package it with can change the way the cheese melts. It still tastes good, but it doesn't look as pretty - which is why we usually suggest shredding your own. It only takes a minute, and it's also a good way to get a helper involved.

Set aside your shredded cheese (or let your helper work on it) and pick up the aluminum foil. Use a large sheet of it to line your baking pan and make sure the corners are pushed down. Give it a quick spritz with cooking spray so you don't get enchilada pieces later.

Lay out your plate or platter close to your filling, and glove up (or scrub up and be ready to scrub again later) - it's time to fill some tortillas.

Take your first tortilla from the warm bundle, and leave the rest wrapped. Turn off the heat under the filling to avoid scorching either the food or your hands while you work.

Spray one side of the tortilla with cooking spray, then flip it over on the plate and spray again. A little extra oil is another trick to stop the tortillas from tearing (corn tortillas are a lot more brittle than flour ones, we're sure you've noticed).

Spoon some of the filling from your pan (or microwave dish) into the center of the tortilla and roll it up, leaving the ends open. Feel free to adjust the amount of filling per enchilada to your own preference. We like to start with two heaping tablespoons and go from there.

Place the enchilada seam side down in your baking pan, right up against one edge.

Repeat the oil, filling, rolling and placing steps until you're out of tortillas.

As you place your enchiladas in the pan, make sure each touches the side of the one placed before it. This helps prevent them unrolling and dumping their filling all over the place.

At the end of your stack of tortillas, you may still have filling left - this is okay; extras tend to happen with batch cooking. You can add it to the pan and bake it up with the enchiladas and then treat it as spilled filling when you serve, or you can set it aside and make some more enchiladas or a burrito with it for lunch tomorrow.

Now that you have all your enchiladas in the pan, take that salsa and dump it across the top. Spread it around with a spoon so that there's a layer of salsa over all of the exposed tops of the tortillas. It's fine if it's a thin layer. We want crispy ends and tops, but we're trying to avoid reaching the burnt stage.

After you've spread the salsa around, sprinkle that shredded cheese over it all (be sure to thank your helper if you had one) and pop the pan into the oven for about 20 minutes. Since all the ingredients are pre-cooked, there's no worry about reaching proper internal temperature so long as it's nice and warm when it hits the dinner table.

Optional: scoop a little sour cream - about two tablespoons should do - into that sandwich bag, seal it up, snip off a corner and drizzle it over the top after you take them out of the oven.

Divide up with the spatula, serve and enjoy.

Thanks for coming back! Join us in two weeks so that you can see how we’re going to make a final meal out of that original batch of meat. If you’ve got other tips on how to make this work or tricks you find for meal planning, let us know on Facebook! We love to hear from you.

If the worst happens though an your oven stops working midway through, we can help you. Give us a call at ((214) 599-0055), or you can get an appointment set up over on our website.

Meal Planning One : Tacos for Days

The weather is starting to turn... Which, if you're like us, means you're looking forward to all your cooler weather comforts. Fuzzy sweaters, a mug of coffee or tea or cocoa, and maybe in the not too distant future, even some snow.

When the weather starts to show signs of getting ready for fall, we like to start planning ahead. However, planning for later means figuring up and readying all the little things now - that way, you still have a couple of brain cells left for dealing with whatever other things sneak up on you.

Today's recipe is just as much an introductory meal plan as it is a recipe. We're going to figure out how to feed your crowd tacos on the cheap. Freeze the leftover filling, because next time around, we'll show you how to use exactly the same ingredients to do enchiladas. And as a bonus, for the recipe after that, we'll use the same ingredients to make tostadas. That's three meals in a row designed to use the same things - but without breaking the bank or running back to the store.

It's easy to fall down the rabbit hole of needing every single specialty item for a specific dinner. The real magic of meal planning is that it allows some of the things on the grocery list to do double or triple duty. Once you get this down, you'll be able to make three nights of dinner in one day. That doesn't sound like much... But just wait until you learn to apply it to a holiday dinner.

Ingredients

3 pounds ground beef (we like 80/20)

1 pound dried brown lentils

1 pound carrots

1 yellow onion, diced

1 24-count package corn tortillas

1 15-oz can black beans (or pinto, if you prefer)

3 10-oz cans diced tomatoes and green chilies (use chili-ready tomatoes for less heat)

2 packets taco seasoning*

1 large jar salsa (mild or hot, whatever you like)

4 oz (1/4 pound) cheddar or Monterey jack cheese (reserve the other 3/4 for next recipes)

1/2 head lettuce, chopped

8 oz sour cream

*feel free to sub in any other store-bought or homemade seasoning blend you prefer - or just toss in chili powder, salt, pepper and garlic, if you'd rather keep it simple!

Tools

large pot with lid, slotted spoon, large colander, cheese grater, cutting board, knife, mixing bowls, measuring cup, cooking spray

Pour your dried lentils into the colander, and give them a shake and a rinse. Weed out anything that either isn't actually a lentil (sometimes random debris gets swept up with them) and also anything that looks sad and shriveled. Dump all the good ones into the pot and add enough water to cover them twice over, plop the lid on top and crank up the heat to medium-high. Let them simmer away for at least 20 minutes - we like them to be soft but to still hold their shape. If you cook them much longer than about half an hour, though, they become easier to hide in the final product because they partially dissolve. (Feel free to consider that a picky eater tip, but also a word of caution.)

While your lentils are simmering, rinse out your colander and begin to crack open your canned goods. Pour your beans into the colander and rinse them - this removes the excess dark bean liqueur and prevents it from dyeing the rest of the food icky colors. As they drain, feel free to dump the tomatoes on top of them.

While you're still waiting on your slow-poke lentils (it feels like forever, we know), you can get started with your lettuce. Give it a quick wash and shake off the excess water, then plop it on the cutting board and chop it down to desired size. Set it to the side, since you won't need it for a while yet.

If your onion isn't already diced, this is a good opportunity to take care of that, too. To be honest, we've come to hate onion tears, and now tend to buy the boxes of diced onion in the grocery store cooler case. /lazy

Pick up the cheese grater and grate... the carrots. No, we really aren't kidding. Use the finest grate to shred the whole pound of carrots into a mixing bowl. Then give the grater a quick scrub and shred the cheese into another bowl.

Your lentils should be about done now - test a couple to make sure they're at your chosen level of doneness, and assuming they are, dump them into the colander. Allow them to drain out over the beans and tomatoes but don't rinse.

Preheat your oven to 375. Give your cooking spray a shake and lightly spritz both sides of eight of the corn tortillas. Drape them over the center rack in the oven so that they form a flat surface in the center and both sides are even. (If you're concerned about a mess, there's no reason you couldn't put a sheet of foil on the rack beneath them.) Allow them to heat up along with the oven. Once the oven signals you're at 375, set a timer for ten minutes. At the ten-minute mark, you'll likely be distracted by browning the beef - so it's fine to just turn the oven off and let your taco shells stay warm in there while you finish other tasks.

Put the pot back on the burner and brown up your ground beef in it. Once it's no longer pink, add the carrots and the diced onion and cook a little bit longer. As the onion starts to become translucent, get ready to drain the fat off. Same colander. Yes, for real. And yes, we know the colander is looking pretty full here; there's a reason we specified a large one. Remember you're batch cooking for three meals, so it's bound to look like a lot. It is a lot.

Pour everything from the colander back into the pot. Add eight to ten ounces of water to it, then pour in your packets of taco seasoning (or homemade seasoning) and stir thoroughly to make sure all your powdery ingredients dissolve. Allow it to simmer on medium-low, uncovered, for eight to ten minutes, stirring occasionally.

Pull your taco shells and stand them up on a plate - one of the big benefits of making your own is that they come out flat-bottomed and can stand up on their own! - to fill. Use a slotted spoon to transfer filling from the pot to the shells. Top with salsa, cheese, lettuce and a dollop of sour cream, and serve. Remember to refrigerate your remaining toppings

Once you're done enjoying your meal, the filling should have had some time to cool. Divide the remaining filling into two-gallon size ziploc bags, label them and drop them in the freezer. Come back next week to learn how to make it into something else!

Let us know what you thought over on our Facebook page, or in the comments below.

If you’re here because your freezer isn’t keeping things on ice, you can call us at ((214) 599-0055) or schedule an appointment via our contact page. We’re always here to help.

The “Healthier Than Your Average Sandwich” Sandwich

5 Servings of Veggies in ONE Dinner That Doesn’t Taste Like Sawdust

Like a great many people, you may be looking for ways to boost the nutritional value in your meals. We're always on the lookout for little ways to make the same tasty foods we already love work a little harder. We also love to hide some veggies in other foods, but that's a story for another time.

This time around, we're making chicken sliders. But with veggies. And we aren't just talking about the lettuce and tomato you might put in your sandwich - we're hiding a whole three servings of veggies in the chicken patty itself, and some oats.

We know it sounds crazy. Just trust us here. It still tastes like chicken, but you have a bunch of extra fiber, vitamins and minerals working in your favor now. You know exactly what went into it (unlike some brands of frozen patties, where the ingredients list is so long and so chemical-sounding that by the end you're still not sure whether or not it's food), so the slight difference in color from the norm shouldn't be a shock. And besides, you're putting it on a bun anyway, probably covered in ketchup, barbecue or buffalo sauce and a mountain of lettuce, tomato, pickles and onion.

Ingredients:

1 pound raw ground chicken

3/4 cup quick or old-fashioned plain oatmeal

1/4 cup grated Parmesan or Pecorino-Romano cheese

1 Tablespoon cayenne pepper (you can use paprika instead if someone's not into spicy food)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoons powdered chicken bouillon

2 Tablespoons dried parsley 

2 cups butternut squash puree

1 yellow squash

3/4 lb chopped cauliflower

Buns, cheese and sauce or veggies of choice for serving.

Tools:

Knife, cutting board, grater, food processor, measuring cups and spoons, mixing bowls, loaf pan, aluminum foil, cooking spray, meat thermometer. A gallon zip-close plastic bag can also make the process easier, if you have one.

If you're not buying you butternut squash already peeled and cubed, the first thing you should do is preheat the oven to 350 and toss the squash in. It's much easier to skin, cut and mash or blend if it's been roasted first - and roasting it will take about an hour. Your oven needs to preheat anyway, so go ahead and put it to work a little early.

However, if you brought home the peeled, cubed, steamable kind, you've just saved yourself about 40 minutes of waiting, and can skip this part and go right to the steaming process. Steam it according to package directions, and once it's done, just set it aside for a bit. We'll pulverize it later.

Start out by measuring your oatmeal and your grated cheese, cayenne or paprika, salt, pepper, and powdered bouillon into the food processor. Pulse it a couple times for about ten seconds, and once it's fine and powdery, transfer it to another bowl or container to make room in the food processor.

In the event you have a whole head of cauliflower, give it a wash and chop it now. If your cauliflower is the fresh or frozen already-crumbled variety, you get to save a bunch of effort and skip those steps. Whichever one you started with, put it in the steamer or microwave now. It'll need a little time to cook up - but not near as much as the squash. Keep an eye or an ear on it to make sure you don't end up turning it into baby food by overcooking it. Although honestly, if it does turn to mush, it just saves you from having to put it into the food processor later - so pick and choose your battles. (Would you rather poke cauliflower mush out of the steamer basket or scrub it off the food processor blades?)

Take your yellow squash and shred it with the fine side of your grater. This will be the first ingredient into the plastic bag, if you're using one - and into the mixing bowl if you're using one of those instead.

Turn your pound of ground chicken into the bag or bowl you just put the shredded squash into. Add the parsley to this mix, too.

About now, that cauliflower should be finishing up. Drain off any excess water and put the cauliflower into the food processor (assuming you didn't choose the cook-it-into-mush route). Give it a couple quick pulses, scraping down the sides occasionally, until most of the major lumps have been pulverized. You don't need it to be totally smooth; the texture helps with holding the chicken mix together. Once it's done in the food processor, add it to the chicken mixture.

This chicken thing will have to sit and wait until your butternut squash is ready to go - so hopefully you planned ahead a little, or you can keep yourself occupied until it's done roasting.

Once your squash is done roasting, peel it and hack it into rough cubes. It should be pretty soft by this point. If you started with a whole squash, you'll likely only need the neck portion of it to make up your two cups. Put the squash cubes into the food processor and give it all a whirl. You'll probably have to pause often and scrape down the sides, as squash tends to be a bit sticky and climb out of reach of the blades.

After you've pureed your squash, add it to the chicken mixture, pour the dry ingredients (oats, cheese, spices) over top, and mix it all together. If you've been working with a plastic bag like we tend to, zip it closed with a little air left in it and try not to be too rough when you squeeze. Containing the mess is a lot harder if you explode the bag by splitting a seam.

Once it's all thoroughly mixed together, line your loaf pan with a layer of aluminum foil and spray it lightly with cooking spray. The end goal is for this chicken to come out in a neat, single piece - although if you end up with chicken sloppy joes, they'll probably still be just as good. More fun for the kids, even.

Transfer your chicken from the mixing bowl or bag into the lined loaf pan, and bake it on the middle rack at 350 degrees for about an hour and a half. Make sure to test the temperature with a meat thermometer before serving - your goal is 165 or higher before we can call it done.

Allow it to cool in the pan for a few minutes after removing it from the oven, which will make removing and slicing it easier. Lift it from the pan using the aluminum foil as a grip, and turn it over on the cutting board. Peel back the foil and slice into half inch pieces. For best results, you can toast them in a frying pan to crisp them up a little on the surface before putting them on a bun and covering with sauces, cheese and whatever other veggies you prefer. * We’ve tried ranch, buffalo, caesar, honey mustard, spicy mustard, sweet Thai chili, barbeque, and Chick-Fil-A's chicken sauce. All of these were varying degrees of good, let us know what you try and think! 

Adding some veggies to the sandwich and/or eating with a side of roasted veggies, carrot sticks or salad can bring you up to all five recommended servings of vegetables with one meal! *Disclaimer: not an excuse to eat potato chips and cookies for the other two meals of the day.

This week’s post was a bit of an experiment. We already had a recipe ready to go, but it just wasn't enough. So we tinkered and we toyed and we cooked some more until we came up with this. It’s a strange concoction, that’s for sure. It’s also amazingly versatile and we’re already discussing all the ways we use this recipe in other meals. What did you think? Let us know over on Facebook, or in the comments below! We love to hear from you and hear what you think about the foods we make. 

What if you’re not here for food though? What if you showed up on our site because your fridge is busted or you need help with your dryer? We can still help you. In fact that is our primary business! If you live in Richardson, or any of the surrounding areas, we aim to be the appliance rescue service for you. We can help with any and all of your major appliances, and we won’t stop until we’ve solved the problem. All you need to do is call us at ((214) 599-0055) or reach out to us via our website.