Buffalo Bread

 Spicy, sweet and delicious bread to get you through the day. 

Spicy, sweet and delicious bread to get you through the day. 

I Don't Care, Take Me To The Recipe! 

Pre-made meals, freezer meals, meal planning, they're all great ways to try and make lunch easier on us. Lunch is supposed to be a midday meal that gives you enough energy to get through the day without burning you out or leaving you so full you're tired and want a nap.  For many of us though, we don't look in the fridge in the morning and think "oh! I'll take this, I'll feel great after eating it." Instead, we're standing there thinking "what do I have so I can grab it and go?"  Then you end up eating whatever, which could be anything from a salad you had last night, to a giant serving of pasta or rice (1.) Which can be great if you're working out in the afternoon or doing an active job, but for those of us working in an office, not so much. Fortunately, there are ways to make a VERY simple food ahead of time, have it taste amazing and have energy for the rest of the day. What is this sorcery? Chickpeas. 

No! Wait, don't run away on us. It sounds weird, but if you like cornbread, you're going to love this recipe. Chickpeas actually blend into the background so all you taste is the cornbread and buffalo sauce, but you get all the benefits of the protein, iron and fiber of the chickpeas. Win-Win! 

 Ingredients

1 box Jiffy corn muffin mix (8.5 oz) 

1 cup cooked chickpeas  

2 stalks celery 

1 egg

1/3 cup milk

1/4 cup Buffalo sauce (any brand and spice level is up to you.) 

Tools: Mixing bowl, fork, spoon, knife, cutting board, measuring cup(s), aluminum foil, loaf pan, food processor 

As always, begin by washing your hands and then your produce. You don't need to use soap or a veggie wash, just 30 seconds under cold water will do just fine for your veggies.  After you've done that, set them to the side and preheat your oven to 400*F. 

Rough chop your celery. Smaller pieces are better, as we'll want this to mix in well, but they don't need to be uniform. Because your celery will be a bit stringy, rocking the knife as you chop may help some. We don't suggest using a 'chopper' tool, as they don't stand up to celery well. 

At this point you've got a choice to make, you can either grab a can of chickpeas or you can make them from dried. Whether you use canned or cook them yourself, make sure to thoroughly drain them before you use them. Set aside the aquafaba (or bean water) as you can use it for other recipes. 

Measure out your chickpeasa and add them to the food processor. 

Then scrape your chopped celery into the food processor and give it two or three quick pulses.  

Pulse until you have a chunky paste. 

Once your celery and chickpeas have been mixed together, set them aside. 

Turn your attention to the box to the corn muffin mix. Empty it into your mixing bowl and use a fork to break up the biggest clumps. No need to break out the sieve at this point. A few are fine - your batter will be a little lumpy no matter what you do- but definitely give it some attention before adding any of your wet ingredients to avoid overmixing. 

After you've broken up the worst of the clumps, add an egg and 1/3 of a cup of milk. Stir only until barely combined. 

Add your chickpea and chopped celery mixture and pour your measured buffalo sauce over the top. 

Again, stir only enough to make sure everything is thoroughly combined, and you've blended all the sauce in (we want to avoid hot spots after all.) 

Line your loaf pan with aluminum foil - please do NOT skip this step, the loaf will crumble without it- or sub in a muffin tin and paper muffin cups if you prefer. 

Transfer the batter from your mixing bowl to the foil- lined pan with a spoon and smooth the top. You can also give the pan a few taps against the counter to get rid of any air bubbles, that's up to you. 

If you're using a loaf pan, you'll want to bake your bread for 35-45 minutes, checking at 5 minute intervals after the 35 minute mark with a toothpick. 

If you're using a muffin pan, you'll want to bake them for 15-20 minutes, again using a toothpick inserted into the center most muffin to test for doneness. 

Allow it to cool before using the foil to lift it out of the pan.  

Bend back the foil and cut with a sharp knife. Serve with ranch or bleu cheese dressing if desired. 

If you choose to take slices of the bread for lunch, we suggest toasting it in a toaster oven for 2 minutes a side first to reheat it and then to add some crispness to the top. 

An unexpected, but important warning. Do Not eat too much of this at once. 1-2 slices is the most your body is going to be able to handle, no matter how delicious this is. Not because of the spice, but because of the amount of fiber in the chickpeas. You can actually make yourself rather ill if you eat too much. So, instead of packing 3 or 4 slices of this delicious bread, we advise adding a salad or something like a stir fry to the side. You could even go really Southern and add collard greens to the side if you feel the urge. 

Let us know over on Facebook how yours turned out! If you made it with mild sauce (go you for savoring flavor!), or if you made it so hot Scoville is shocked by your tolerance, let us know! 

If your oven died while you were attempting to make this week's recipe, one, we're sorry. We swear it's not a result of the spice. Two, we can help! If you give us a call at ((214) 599-0055) or head on over to our contact page, you can set up a service call that works with your schedule. We service all major appliances, not just ovens though. So if your dishwasher is giving you hell, or your refrigerator is being stubborn, we're ready to help. 

Cajun Rice to Feed a Horde.

Or At Least Everyone You Know And Love

I Don’t Care! Take Me To The Recipe!

We're making Cajun Rice this week! For anyone that knows Cajun food, you know it's a highly subjective food with recipes being very subjective. We've tried to make our recipe a bit more standardized, but you can still add or take away as you see fit. This week's recipe is for feeding a crowd. So grab your largest pot and get ready to make some food that will have everyone asking "hey, when are you going to make that again?" 

Ingredients:

2 Large Green Bell Peppers

2 Large Red Bell Peppers

1 Large Yellow or Orange Bell Pepper

1 Medium Yellow Onion

2 Stalks of Celery 

4 Roma Tomatoes

2 Tbsp Salted Butter 

2 cups Long Grain Rice *

4 Cups of Chicken Broth *

2 cups of black beans ( cooked, or canned and drained) 

2 Links of Smoked Sausage 

3 Large Chicken Breasts

1 lb of De-veined shrimp 

Spices: +

• 1 teaspoon garlic powder

• 1/2 teaspoon ground thyme

• 1 teaspoon ground paprika

• 1/4 teaspoon black pepper

• 1 teaspoon kosher salt 

• 1 bay leaf

• *1/2 teaspoon of cayenne pepper

Tools: LARGE pot, cutting board, chef's knife, measuring bowls, large bowl for holding foods during prep, long handled spoon. 

*Since this recipe is (in theory) sized for feeding 4-5 people, if you want to buff it up, it's going to be the rice and the stock that are the easiest to add to. For every 1/2 cup of dry rice that you add, add a full cup of stock for the recipe. 

+ Spices, much like the recipe as a whole, are very subjective. So, if you want to add things in, go for it. Just remember to always go with a little bit at first before adding more. 

Recipe

Start by grabbing your cutting board, and laying your veggies out. You'll want to be careful about cleaning out the peppers as the seeds are horrible when cooked. Cut the tops of your peppers off, cut them into either quarters or thirds, depending on the number of bumps on the bottom of the pepper. Remove the pith and the seeds, and set them aside for your favorite gardener. Now cut them into strips, about a 1/4 wide, and cut each strip into chunks. Do this with all of your peppers and toss them into a bowl for the time being.  

Grab your yellow onion and dice that up into a consistent dice. Next up grab your celery and slice it up into consistent slices.  Add both of those into the bowl and give everything a quick toss. 

Chop up your tomatoes and set them aside in a separate bowl for the time being, we'll come back for those later. 

Now, grab your bowl of peppers and onions and head over to your stove. Turn on the heat to high and toss 2 tablespoons of butter in, letting that melt down. Once it's melted, add in your vegetables and grab your spoon to start turning. You want to sauté the veggies until the onion is transparent. 

Now, scoop out your veggies and set them to the side. Give your cutting board and knife a quick wash and grab your various meats.  If you haven't cooked your sausage and chicken already, grab a separate pan and do that now. Make sure to wash the pan after every round to ensure food safety. Check the bottom of the page for temperatures for both meats. 

 If you've already got your meats all cooked to the appropriate temperatures, it's time to chop them up. 

For your sausage, slice it into 1/4 slices, and then chop those in half. 

For your chicken, go ahead and slice the chicken breasts in half width wise, and then cut them into chunks about an inch in size.  (So, essentially, you'll butterfly your chicken at first.) 

Once that's taken care of, add your broth and spices to the pot and give everything a quick stir.  Turn the heat to high and wait until your pot begins to boil. At that point,  grab a spoon and give it a quick taste. Does it taste good? Do you need to adjust the spices? Do that now. 

Now, add in your rice give it another stir, and let the pot come back up to a boil. Once it's boiling again, turn the heat down to low, add in your sausage, chicken, beans, tomatoes and shrimp and put the lid on. Keep it on low for 25 minutes, giving it a stir every 5 minutes or so, or until all of the liquid has been absorbed into the rice. 

Once the time is up, push everything to the outer edges and see if you can find any additional broth on the bottom. If you can, then you need to keep cooking for 5 more minutes, making sure to keep the lid on. If not, tell everyone to come to the table, because the meal is ready. 

Let us know in the comments below or over on our Facebook if you decide to give this a try! We’d love to hear how it goes and anything you add to it. 

If you ended up here because you need help with your refrigerator, washer, dryer, stove, oven or any of your other major appliances, we can still help. In fact that’s kind of a real business. We just provide recipes for fun. So, if any of those major appliances have broken down recently, or are just acting funny, we can help get your them back into tip-top shape. Give us a call at ((214) 599-0055) or visit our appointment page.

Banana Cake Bonanza

So You Need To Use Up The Bananas You Have

I Don’t Care! Take Me To The Recipe!

Ingredients

Cake:

2 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup buttermilk

1 cup mashed bananas

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

•

Banana pudding:

3 cups milk

1 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

6 egg yolks

2 teaspoons banana or vanilla extract

Banana frosting:

1 banana, smashed

1/2 cup whole milk

3 cups powdered sugar, sifted

Alternate Topping Option: 

Three bars of your favorite (plain) milk chocolate

2 cups of heavy whipping cream

Instructions:

•

Banana cake: 

Go ahead and preheat your oven to 300*F and gather up all of your ingredients. (Trust us, this makes it SO much easier, and you feel very TV-Star-Chef like. It's a good feeling.) 

Grab three separate bowls all of the same size.  In the first one, you're going to sift your flour with a fine sieve. This gets air into the flour as well as breaking up clumps, which is important for a cake like this. Once that's done, mix in your baking soda, baking powder and salt. 

Grab a second bowl and toss in approximately two large bananas. If you'd like to measure them precisely, we advise using another bowl to mash them and then measuring one scoop at a time. Give them a thorough smashing with a fork, and then add in the buttermilk. 

Using a stand mixer or a hand mixer, cream together your butter and sugar until it's pale, fluffy, and fully incorporated. You will want to start off on low so you aren't inhaling sugar and slowly work your way up. Once you've got it nice and fluffy, add in your eggs and vanilla and continue to mix. 

Next up is adding the dry ingredients and the banana a bit at a time. Alternate back and forth between them. until your dough is nice and thick, but it should also have a smooth consistency. 

This is what the consistency and smoothness of your batter should look like by the end of things, although, we will point out, your bowl should be much more full than this. We forgot to grab a photo prior to filling up the muffin tins.

Now, a quick discussion of forms for the cake. You can use muffin tins, or an eclair pan, or you could do something crazy and use that Star Wars tin that you got for Christmas from the company White Elephant. BUT whatever you do, there's two things you need to make sure of. 1) Your form needs to be only 1/2 full when you make these. The batter will rise and you will end up with what looks like cookies on top of your cake otherwise.  That turned out fine for us in our initial tests, but if you're wanting exactly what we offered, then you're going to need to make sure the tins are only 1/2 filled.  (ask us how we know that one!

Once you've filled your cake forms of choice, pop them in the oven for 25 minutes, rotating your pan (or pans) halfway through the cooking time. 

That /should/ be enough time BUT we advise checking with a fork or toothpick stuck in the center. If your testing implement comes out of the cake clean, great! You're done. If not, turn the pan, and leave it in there for another 2 minutes. Continue the process of testing and turning every 2 minutes until it /does/ out clean. 

Once they're done, allow them to cool completely, and we'll move on to making pudding! 

A preface for this section. Please, read all of the instructions carefully. Puddings are tricky beasts and they are just as easily destroyed as souffles. Our first attempt at making this ended up with cooked egg and grainy bits. Even after sieving the pudding could not be saved. You have been warned.

To start with, grab your six eggs and crack them into a pyrex bowl or measuring cup, preferably one that has room for more than just those six eggs. In a small saucepan, combine milk, sugar, cornstarch, and salt, mixing thoroughly. Cook over medium-high heat if you've got an electric stove, or medium low if you've got a gas stove.  Do this until it thickens and bubbles begin to form on the surface. Reduce the heat to low and cook it for two more minutes. Remove the pan from the heat, and grab your ladle. Carefully pour one scoop at a time of the milk mixture into the eggs, using a whisk or fork to mix thoroughly. Go slowly, and add about 1/3 of the milk mixture to the eggs.  MAKE SURE TO MIX THOROUGHLY and that you've brought the temperature of the eggs up to (roughly) the same temperature of the milk mixture. Once that's been reached, add the egg mixture into the pan and put that back on the heat, allowing it to come up to a gentle boil. Cook that for 2 minutes, stirring constantly. (and yes, we mean /constantly/. You don't have to whisk it so hard it flies out of the pot at you, but you do have to keep the mix turning constantly or else you'll end up with the bottom scorched. 

NO, this is NOT what your pudding should look like. We’re including this image for the horror factor. Don’t let your pudding end up like, and carefully follow the steps we’ve outlined, please.

Remove the pan from the heat and add in your extract of choice. (We chose vanilla when we made it, to give some balance to the banana cake.) Pour your pudding into a clean heat proof dish and allow the pudding to come down to room temperature. Then pop it into the refrigerator to continue cooling completely. 

For your frosting:  If you're going with the banana option: 

Grab a full banana, smash it up and then add it to a blender. Add in 1/2 cup of whole milk and blitz it until the mixture is fully liquid. Pour that mixture into your third bowl from earlier and whisk in the sugar one cup at a time. 

If you're going with the chocolate topping: Grab a clean, completely dry saucepan, and pour in 1 cup of cream, reserving the other half. Put the heat on low and allow the cream to come up to heat slowly while you chop up your chocolate. You're looking for small pieces, so if you get slivers while you're chopping, that's perfectly fine. 

Once you've got it all chopped up, add it to the cream, and bring your heat up to medium-low, stirring constantly. Just like before we don't want the cream to scorch. Once your chocolate has fully melted and you don't see anything solid any longer, that's when you need to make some choices. How thin you want your icing is going to decide how much of that second cup you need to add. If you want a ganache, keep it as is, don't bother adding any more. If you want to thin it out, add a little bit of the cream at a time, fully incorporating it until you are satisfied with how thick it is. Once the proper thickness has been reached, pull it from the heat and keep stirring until it's cooled down to room temperature. 

So, has everything rested/cooled/set? Yes? Then it's time to put it all together!! :D Grab a large piping tip, and set up a bag with your pudding inside it. Now, grab one of your muffins and inject the pudding in the center if you have a muffin, or in 3 places if you have an eclair shape. Put it onto a plate or cooling rack on a cookie sheet, and do the same to all of the other cakes. Once that's done, it's time for your frosting of choice.  Spoon that over the top of each cake and enjoy! 

We know there were a lot of warnings and choices that you had to make for this week's recipe. We just wanted to make sure that you were able to learn from our (many) mistakes and ended up with a delicious food. If you /did/ end up with a delicious treat, consider showing us over on Facebook? If you ended up with a horrific mess, well you can show us that too! 

If you're here because your stove threw a horrendous hissy fit during your attempt to make this (how /did/ you manage to get icing there?) that's ok!* You can give us a call at ((214) 599-0055) or set up an appointment with us on our contact page and we can help you fix it and get your home running smoothly again.

Additional Reading 

A SWEET-TART CAKE TO BEAT ALL THE PIES

MONKEY BREAD, MONKEY BRAINS, PULL-APART BREAD, IT ALL TASTES GOOD!

SPOOKY & HAUNTED HALLOWEEN DESSERTS

SLOW AND EASY SUNDAY STUFFED FRENCH TOAST

*Appliance Rescue Service does not accept any blame for things that may have gone wrong during the process of making this recipe. We are not liable if you opt to not follow the warnings we give, or forget to follow safety measures.

Slow and Easy Sunday Stuffed French Toast

You’ll End Up Wanting The Whole Plate For Yourself

I don’t care; take me to the Recipe!

When we at ARS think of Sunday, it's a time for family, having fun, and spending the day cooking. This Sunday we wanted to whip up something a little different and try our hand at Stuffed French Toast. In theory, a very easy recipe. In practice? Well. It’s still easy to do, but experimenting makes it far more fun. 

This is a VERY subjective and experimental recipe. There are a couple different reasons for this. How firm you want your bread to be is going to affect how much egg it can soak up without distorting and turning into goo. However, it’s also going to affect the final taste and texture. The ratio of fruit to cream cheese is going to vary wildly based on which brand of fruit jam you buy and how much liquid still exists in that. So, if you want a hard and fast “here is the amounts you need, here is what you’ll get” recipe, we suggest checking out one of the others that we’ve linked in our additional reading section at the bottom. It’s ok if that’s what you’re in the mood for! This isn’t a recipe for when you need breakfast on the table 20 minutes ago. It’s more for when you want to spend Sunday experimenting with your family and having fun in the kitchen and if there ends up being several versions of food at the end, you win! 

On to the recipe! 

Ingredients

Bread - We suggest either Challa or a huge loaf of Italian. It’s the size that matters as much as anything. 

Cream Cheese

Slivered almonds - to taste - we suggest at least ¼ per two slices of bread, but it’s up to you on how much texture/crunch you want in your mix 

Sour Jelly or Preserves - We chose sour cherry 

Milk or heavy cream, or a mix if you want- only about 2 TBSPs though. 

Eggs - you want roughly 2 eggs per slice of bread

Cinnamon

1 Tbsp packed light brown sugar

Tools

-Cast iron griddle or a skillet

- mixer 

-Pie pan or other large shallow dish 

-Bread knife 

-Paring knife

Our bread really is 2 inches wide, it’s so large though it doesn’t look like it.

To start with, a note on breads.

 Although we suggest using either Challa or Italian, you can do this recipe with a loaf of brioche bread. The important thing is that this is a high and thick loaf of bread. You want something that is at least 3- 4 inches wide, and at least two inches high. Yes, this is going to give you really large slices of bread, but that’s the intent here. 

Now, grab your loaf of bread and start by slicing it into 2 inch thick slices. So, ideally, your slice should be 2 inches wide, 2 inches thick, and however long. 

At this point, you can leave your slices out overnight to firm up, or move on to the next step. 

Whatever you decide, when that time has passed, flip over a slice, grab a paring knife and cut a slice that’s roughly 2-3 inches long. You’re looking to form a deep pocket inside of the bread.  Do that to all of your slices, and set them to the side for a moment. 

Grab your cream cheese and preserves and measure them out in a 2 to one, cream to fruit ratio. You want this to be stiff enough to fill it into the slices, but with enough fruit that you get the taste. Either use a food processor or a fork and mix the two together, adjusting the ratio as needed. 

This is roughly how thick ours ended up being after we adjusted the ratio several times. You also definitely need additional help when trying to fill the slices with your filling.

Now is when you’ll need to get a second set of hands. We had a few willing participants who were able to help us, in exchange for future delicious food. Have your partner hold open a slice of bread with two forks, while you use a third fork to fill the bread with your cream cheese mix. 

Yum Delicious eggy mix! The base to any good French toast.

Once all of your bread is filled, mix together your eggs, dairy, cinnamon, and sugar into a pie pan, or some other shallow dish.  

With how thick the bread is, the additional soaking time is very important to allow it to really seep into the bread. It’s also why we said that you might want to let your bread sit over night so that it can hold up to that extra time.

Lay your bread into the dish and let it soak on one side for 2 minutes. Flip it over and do it for another 2 minutes.

While your bread is soaking, turn your stove on to medium-low, toss in  1 Tbsp of butter and allow it to melt. 

And we begin the cooking process! At this point it smells so sweet and eggy, but that shifts as the egg cooks and the surface of the toast browns.

Place one to two slices of bread in your pan at a time, and let them become golden brown, roughly 5 minutes on a side. Flip, add more butter if you need, and allow it to cook for another 5 minutes, or until golden brown. 

And here you have two super thick slices of French toast so good you’ll be wanting to keep all of it for yourself.

Plate your delicious Stuffed French Toast and serve with either butter or genuine maple syrup. We tried it with just butter, and it was truly delicious. 

So what did you think? Will you be trying this one? Let us know over on our Facebook page and don’t hesitate to share photos! We’d love to see how the recipe turned out for you! 

If you ended up here because your stove isn’t maintaining heat evenly though, we can still help! Even with sharing delicious recipes like this, in our work time, we want to keep your home running smoothly. If you’re noticing trouble with any of your major appliances, reach out! We can help you set up an appointment that works for your schedule and figure out what the trouble is. 

Give us a call at ((214) 599-0055) or check out our appointment page to get things started. 

Additional Reading

Whether you want a more exact recipe, or just more delicious food. 

Brown Sugar - Cinnamon Oat Bars

A Sweet-Tart Cake To Beat All The Pies

Broccoli & Cauliflower Soup

The ‘post-Thanksgiving’ Meal Guide

Lentil & Quinoa Soup

Rich, warm, and so delicious you’ll be fighting for seconds

I don’t care! Take me to the recipe! 

Winter is firmly here now, at least according to the calendar, so we’re dreaming of soups. Maybe not a super hearty soup though, since the weather is all over the place? Fortunately, we have this Moroccan-inspired lentil & quinoa soup to hit the spot. 

Ingredients: 

1 yellow onion

2 Tbsp roasted garlic paste

3 carrots

6 Tbsp  unsalted butter

2 ½ tsp sweet basil 

1 tsp cumin 

3 plum tomatoes

1 ¾ cup dried brown lentils

½ cup tri colored quinoa (or just  straight quinoa, but this adds flavor) 

3 cloves of garlic

½ cup full fat plain Greek yogurt 

Tools: 

Food processor

Chef’s knife

Cutting board

6-quart pot

-Grab your onion and chop it into rough dice.  Pop that into your food processor and give it a few pulses, until the pieces are roughly the size of your pinkie nail. 

-Set your stove to medium heat, put in 4 Tbsp of butter and allow that to melt. Once that’s done, toss in 2 Tbsp of roasted garlic paste (an example is Better Than Bullion) allow that to melt and disperse into the butter. Once that’s done, add your onion and allow that to begin cooking. You’re not looking for them just to turn transparent, you want them to actually soften during this process so that the flavor isn’t overwhelming later. 

-While your onion is cooking, grab your carrots and chop them up into large rounds, then toss them into the food processor. You want your carrot to be the same size as your onion, roughly. When that’s done, scrape the carrots into the pot, give it a few cracks of pepper, and a ¼ cup of water.  

-Mix together your sweet basil and cumin and stir into the pot.

- Back to the chopping block, grab your plum tomatoes and slice them into (roughly) 8 pieces. Toss them straight into the pot and stir occasionally as things cook for the next 5 minutes.  You’re looking for the tomatoes to being to lose their shape, and for the carrots and onions to soften.

-Add 7 cups of water to the pot, along with your lentils, quinoa, and a few cracks of pepper and 1 tsp of salt.  Add a lid to the pot and let it come up to a boil.  Once that’s done, uncover the pot and turn down the heat until it’s just at a gentle simmer. 

- Allow the pot to continue simmering until the lentils are tender, roughly 25 minutes, although it might be longer. 

- After roughly 15 minutes have passed, grab your garlic and mince it. Put that into a fresh frying pan with 2 Tbsp of butter on medium heat. Stir the mixture constantly. You want the outside of the garlic to begin to blacken, without it actually smelling or tasting burnt. It’s a really fine line, and we understand if you want to stop just when the garlic gets to a nice golden brown. At this point you can also add in a little bit of red pepper flakes, more sweet basil or white pepper. When the garlic is at your preferred stage of ‘done’, pull it from the heat and set it to the side. You don’t want it to continue cooking. 

-Once your lentils are soft, turn off the heat and dish up the soup. Add a dollop of Greek yogurt to each dish and some of the garlic butter on top. Mix everything together and enjoy for a delicious meal. 

-Even with the garlic paste added, it doesn’t have a ton of depth or texture, until you add in the yogurt and garlic and mix it all together. It’s when all the pieces are together that you get the magic. 

What did you think? Do you have a way to make the recipe even better? Did your family love it? (Ours did, we were shocked!) Did they hate it? (We’ve all got recipes like that.) Let us know over on our Facebook page, as always, we love to hear from you about how your adventures in the kitchen turn out. 

If you’re wondering what an appliance repair company is doing talking about soups and recipes, don’t worry, you didn’t land on an alternate blog. Appliance Rescue Service is still here to fix your appliances and make them as good as new. Whether it’s your dishwasher or your dryer, your stove or your ice maker, we’re here to help. Just give us a call at ((214) 599-0055) or set up an appointment on our page, and we’ll work with you to get your home running again. 

Additional Reading:

Broccoli & Cauliflower Soup - If you need something a little heartier, this is just as easy to make, and just as delicious.

5 Must Have Kitchen Essentials for Fall