Everyday Mom's Meals

Wednesday, March 4, 2015

Super Bowl Re-Do

So, yes it's been a month since we witnessed the New England Patriots defeat the Seattle Seahawks in one of the most bizarre football moments I've ever seen. (RUN THE BALL!!!!) Anyway, sometimes time simply gets away from me and I wake up one day and realize I forgot to share a recipe with all of you. Such is the case with today's post.

Our big Super Bowl party with my in-laws actually got postponed due to Mother Nature. When she decided to dump 13 inches of snow on us all day Super Bowl Sunday, we all agreed the party would have to wait. So we actually gathered the following Sunday for a "Post Super Bowl", "Pre Valentine's Day" party. The company was just as fun, and the food was just as tasty. Plus, this way, we could discuss the game as a whole and critique all the mistakes accurately! (Again, RUN THE BALL!!!)

This was one of the things I took to share. I wanted something with a Mexican flare, and remembered I had a spice blend handing out in my pantry that I had barely used. Plus I knew I wanted something spicy but creamy in the same bite. Spice your tongue up, and then cool it down immediately.

This is a great party dip because a little goes a long way! It goes perfectly with tortilla chips, but it would be just as yummy with crackers, veggies or even pita crisps. And don't worry if you are thinking "But I don't have that spice mix." I give you a couple different ideas for substitutions that would be just as yummy!

Creamy Mexi Dip
16 oz. sour cream
2 TBS Tastefully Simple Fiesta Dip Mix*
8 oz. finely shredded sharp cheddar cheese
1 (10 oz.) can Rotel with lime juice and cilantro, well drained
Dried Parsley for garnish

Combine all ingredients except parsley in medium bowl and stir well to combine. Chill for at least an hour before serving. Garnish with extra cheese and dried parsley if desired. Serve with tortilla chips or crackers. *NOTE* I realize not everyone has the seasoning mix sitting in their pantry that I do. For a substitution, either use another Mexican spice blend, taco seasoning or an even amount of garlic powder, onion powder, paprika and chili powder. Use 1/4 tsp of each to make 1 tsp and then 3 tsp to make 1 TBS, and then 2 TBS in the recipe. 

Tuesday, March 3, 2015

Don't Burn Yourself

Ya'll know how much I love a good kitchen gadget or utensil! I'm always on the lookout for the newest and best thing. And if I can find something that is cool, and still super functional, that's just icing on the cake...so to speak! This is exactly the case with the new FingerMitt from KMN Home

With the new FingerMitt you can remove HOT dishes from the oven without burning your hands, keep a firm grip on the baking dish, plate or pan, and handle hot food before it cools. 

Just imagine, no more burning your finger prints off! Plus, no more dropping a dish you can't keep steady due to a thick, awkward oven mitt. And now you can even handle the food itself, while it's still steaming hot...like shredding chicken! I don't know about you, but something that gives me some extra grip on my glass baking dishes, is invaluable. I can't tell you how many times, I've removed one from the oven, only to have it slip out of my hand and shatter on the floor, ruining both the meal and the dish! With the FingerMitt I have a great grip, and flexibility, while still protecting my hands!

The FingerMitt protects your hands up to 500°F. Made from 100% food-grade silicone, this 5-finger
mitt...or glove...with its unique grip design suspends heat from hands and is great for use with ovens, grills and stove tops. The 5-finger design adds more dexterity and functionality while safely handling hot items. Oh, and it just happens to be dishwasher safe too, for easy clean up! 

I think this would make a great gift for the cook or baker in your life! Be sure to log onto KMN Home today to order one for yourself, and for a friend! 

Monday, March 2, 2015

Sunday Supper In The Middle of the Week {A Post For Earth Fare}

When I say Sunday Supper, do you get a specific image in your head? I know I do. When I was growing up, Sundays meant a few things at our house. One, rise and shine early for church. Two, Daddy was home all day, and three, we would come home from church and mom would make a huge meal. 

The kind of meal you don't really need to plan on eating again for the rest of the day after. Dad liked to have a big meal in the middle of the day. Not lunch time. Not supper time. But somewhere in between. Usually a meat of some sort, a potato dish, a vegetable dish, and rolls or bread. However, to me, a Sunday type meal can be anything you have to plan on making then because of the time involved. Like maybe a homemade pasta sauce that some one's grandma back in Italy would hover over the stove for hours making. 

What if I told you, you could have a pasta sauce like this but on any night of the week, even when you are super busy, and with a little prep work in the morning before work, you could come home to it? Sounds pretty good, right??!! 

That's exactly what you get with this recipe. A pasta sauce that will change your life. One that takes your ordinary pasta and turns it into something extraordinary. This is hands down, the most delicious pasta sauce I've ever made at home, and with the help of the Crock Pot, one of the easiest too! 

If you love a good meat sauce, this will become a favorite in your house too! Now you can give your family a delicious Sunday Supper of days gone bye, Monday through Friday! 

Slow Cooker Bologna's Sauce
4 slices bacon, diced
1 TBS olive oil
1 medium white onion, diced
3 celery ribs, diced
2 carrots, peeled and diced
2 lbs. ground beef
1/4 c. chicken broth
2 (28 oz.) cans crushed tomatoes
3 dried bay leaves
1/2 c. half-and-half
2 TBS dried parsley, extra for garnish
Salt and Pepper to taste

In a large skillet over medium heat, cook bacon until crisp. Remove to a paper towel. Add oil to skillet. Cook onion, celery and carrots until tender, about 5 minutes. Add beef, season with salt and pepper. Cook until beef is browned, about 10 minutes. Drain. Add broth. Cook for 3-4 minutes. Transfer beef mixture to slow cooker. Add tomatoes with juice and bay leaves. Cover and cook on LOW for 6 hours. Discard bay leaves. Stir in half-and-half and parsley just before serving. Serve over favorite pasta. Sprinkle with extra parsley. 

Saturday, February 28, 2015

Soul Food Saturday

There are some many things that my Mom cooked for our family growing up that I
believe I could write a book full of just those recipes, and food stories. We weren't picky kids by any sense of the word, but Daddy on the other had his favorites and wanted nothing more than those things, most of the time. 

So to get us excited about whatever new recipe she decided to try she'd come up with a fun way to describe it to us all.

I haven't made this recipe many times on my own, only because I never asked what the recipe actually consisted of. Until now. I hope you'll love it as much as we still do, she calls them Little meatloaf stuffed peppers.

Little Meatloaf Stuffed Peppers
1 1/2 lbs. ground beef
1 small onion, chopped finely
1 c. dried bread crumbs
2 tsp. granulated garlic
1/4 c. Parmesan cheese
salt and pepper to taste
1/4 c. ketchup plus 8 tsp.
1 14 oz. can sweet corn, drained
8 bell peppers, reserve tops
1 tsp. red pepper flakes
2 c. cheddar jack cheese

Preheat oven at 400.
Take each bell pepper and cut off only the tops. Remove seeds and ribs. Remove stems from the tops, and chop finely. Place peppers in rimmed baking pan cut side up, then set aside.In a large bowl add ground beef, chopped onion, chopped bell pepper, bread crumbs, garlic, Parmesan, red pepper flakes,  salt and pepper, ketchup, and corn. Mix to thoroughly combine all ingredients.Take meat mixture and form into 8 balls. Fill each bell pepper leaving a little room on the top.Top with 1 tsp.. of ketchup and cover with foil. Bake for an hour or until juices are bubbling, and peppers are tender.Remove from oven, carefully remove foil, then top generously with cheese. Return to oven, and allow cheese to melt completely.Approx 5-10 minutes. Serve hot, with your favorite side or a salad for a lighter meal. Enjoy!

Meal Plan March 1-6

* New Recipes
Links to Recipes on Blog

Leftover from previous menu
French Fries
Cottage Cheese

Green Beans

Slow Cooker Creamy Chicken and Wild Rice Soup*
French Bread

Breakfast Sandwiches
Hashbrown Patties
Fruit Cocktail

Ham Steaks