Everyday Mom's Meals

Sunday, January 12, 2020

All In A Name

I often wonder how recipes get their name, because I know as a food writer I sometimes struggle to give food a name that is accurate and eye catching. Sure, sometimes it's obvious, I mean you can't do much with "Roasted Broccoli", but when you want to describe something, and maybe be a little catchy, it can be a little more difficult.

So, right off, let me honest. I have NO idea why this casserole is considered "Amish." I simply have it, and made it, because a friend gave it to me, knowing how much we love egg noodles; and of course casseroles.

Now, I have a couple theories as to why it's "Amish." See, my family comes from Pennsylvania, and there things are deep rooted in simplicity. No frill ingredients like noodles, ground beef and some pantry staples might just be the key to how this delicious meal got its name. I get you have most of what this recipe calls for in the kitchen cupboard and fridge right now.

However it was names, quite frankly, it doesn't matter to me! For me, it's a simple casserole that is as hearty as it is yummy, and quickly became a favorite in our house.

If you're looking to make dinner time more simple in 2020, or maybe even stay on budget more, this Amish Casserole is a terrific place to start!

Amish Casserole
1 lb. ground beef
1 lb. egg noodles
1 can cream of mushroom soup
1 can tomato soup
1 c. milk
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
2 TBS dried minced onion
Salt and Pepper
Dried Parsley

Preheat oven to 375. Cook noodles according to package directions. Brown beef over medium high heat. Drain if necessary. In a medium bowl combine soups, milk, Worcestershire, garlic powder, onion, salt and pepper.  Whisk well. Drain noodles. Add to beef. Add soup mixture. Stir well. Transfer to a greased 9x13 baking dish. Sprinkle with parsley and paprika. Bake for 25 minutes until browned on top.

 Shared at Weekend Potluck
Shared at Meal Plan Monday

Inspired by Mr. Food

Sunday, January 5, 2020

Mexican Night Ease

Well, 2020 is upon us. I hope you rang in the New Year with those who love most in the world.

Do you make resolutions? I have to admit, they aren't really my thing. To me, they kind of set me up for failure. Writing out a list of things to achieve is fine, but I find myself beating myself up when I fail; and let's face it, we will all fail, we are only human.

So, instead of making specific resolutions that can maybe put too much pressure on myself, and add to my already high anxiety level, I make a promise to just be a better person overall. I know what my weaknesses are (I'm not the most patient person in the world) and I try to consciously work on those. In my own time, in my own way, without letting the universe dictate what a successful resolution is.

That being said, I know many of you are writing out your 2020 goals, and that is awesome! Just because it isn't my thing, doesn't mean I can't support those who do!

Do you happen to have an "foodie" goals? Maybe you want to learn to use that Instant Pot you got for Christmas? Or you want to take the stress out of dinner time so you can enjoy sitting down with your family every night? Or maybe you just want to find more simple recipes to get supper on the table for your busy family, that is only going to get busier in the new year.

I decided my first new recipe of 2020 would be a fantastic slow cooker dish that combines two of our favorites. A tasty meal in the Crock Pot perfect for Mexican night at home!

Serve this up over a big bowl of rice, or with some tortillas on the side like I did. It's great for a crowd, or when everyone is eating at separate times!

I hope whatever resolutions or goals you have for 2020 are off to a good start. And if they don't happen exactly that way you planned, don't be too hard on yourself! We are all trying to navigate this thing called life, and it isn't easy. We will all fall down, but it is the getting back up again part we can be proud of no matter what!

Crock Pot Green Chile Chicken
5 boneless chicken breasts
1 (10 oz.) can Rotel
1 (4 oz.) can green chilies
2 TBS minced dried onion
3 (10 oz.) cans green enchilada sauce
1 tsp. garlic salt
Salt and Pepper

Spray Crock Pot insert with nonstick spray. Place chicken inside. Season with garlic salt, salt and pepper. Add Rotel, green chilies, dried onion and sauce. Cook on HIGH 6 hours or until chicken cooked through. Remove chicken and shred. Return to Crock Pot. Cook on LOW for 2 hours or until ready to serve. Serve with tortillas if desired.

Sunday, December 29, 2019

Sloppy Joe With A Twist

Since we always have ground beef in the freezer, at least once a week I cook a meal using it. Sometimes more than once. And one of the things that always comes to mind when I am looking for my weekly hamburger recipe is sloppy joes...duh! 

We love a good sloppy joe, and I have found some unique ways to serve them. My Sloppy Potatoes and Mexican Sloppy Joes to just name a couple. And now we have another oh so yummy way to get our sloppy on.

A good Philly Cheese Steak isn't the easiest thing to come by here in Northern Indiana, but it remains one of our favorite sandwiches of all time, and inspired this mama to find a way to get those flavors in a whole new way!

Yep, we're taking the tasty stuff from a dripping good cheese steak, and putting them into a ground meat mixture instead.

These come together in almost no time, so perfect for the hustle and bustle of this time of year! 

Don't be afraid to take a classic loved dish and switch it up just a little bit. You never know what new favorite you'll find!

Philly Sloppy Joes
1 lb. ground beef
1 green bell pepper, chopped
1 (4oz.) jar sliced mushrooms, chopped
2 TBS butter
1 medium white onion, chopped
1 tsp. steak seasoning
1 TBS Worcestershire sauce
2 TBS ketchup
1 c. beef broth
1 TBS cornstarch
Salt and Pepper
Hamburger Buns, toasted
Provolone cheese

In a small bowl combine beef broth and cornstarch. Whisk until combined. Set aside. In a large skillet brown beef until no longer pink. Season with salt, pepper and steak seasoning. Remove from skillet. Melt butter. Saute' onions, peppers and mushrooms until soft, about 5-7 minutes. Add beef back to skillet with Worcestershire and ketchup. Stir well. Increase heat to high. Add beef broth mixture and stir constantly until slightly thickened. Assemble sandwiches, leaving tops off. Place in warm oven for a few minutes to melt cheese.

Inspired by Fox Valley Foodie

Shared at Weekend Potluck

Sunday, December 22, 2019

EMM Christmas Greetings

Whew. I can't believe we've only got 3 more days to wait. I hope the hustle and bustle of the season is starting to slow down and you are able to enjoy this festive week.

Are you hosting a big Christmas feast? What is your family's traditional Christmas Eve or Christmas Day meal? There are so many yummy choices, and this side dish would go perfectly with most!

When I planned this post I had two things in mind. One, it would be an incredibly tasty side with ham, which I find a majority of people make this time of year. And two, it cooks itself in your slow cooker, so easy on the host and saves some oven/stove space too!

If you have to travel with a dish, this would work great too! You can simply prepare at home, and then plug back in when you get there. It's really a can't fail dish everyone will love!

Don't think this is the creamed corn our parents heated up out of a can! It is so much more! In fact, if you've tried my Skillet Creamed Corn, this is similar, but making it in the slow cooker is so handy when you're doing a huge meal.

No matter what you're cooking over the holiday, we hope it's yummy and shared with those you love most in this world.

We want to thank you for supporting our EMM family for another year, and letting us come into your homes and share our lives with you.

May the peace, love and joy that came to earth all those years ago, in a tiny baby boy, surround you this week and fill your hearts in the year to come.

From our family to yours....

Merry Christmas!!!

Crock Pot Creamed Corn
1 (32 oz.) bag frozen corn
8 oz. cream cheese, softened, cut into chunks
1/4 c. butter, softened, cut into chunks
1 (4 oz.) can evaporated milk
1 TBS sugar
Salt and Pepper
Dried Parsley

Combine all ingredients except salt, pepper and parsley in slow cooker. Cook on LOW for 6 hours, stirring a few times. Season with salt and pepper in middle of cooking. Garnish with parsley. 

Sunday, December 15, 2019

So Much Ground Beef

I've shared with you many times how we are blessed to have "freezer beef" on hand all the time. I seriously don't know what I would do if I had to by ground beef, steaks, roasts, etc. at the supermarket every time I needed them. I know for sure my grocery budget would explode, and because of that I'm sure some of our favorite meals wouldn't happen as often as we like.

The last time we filled the freezer, is when this recipe happened. But there is a tiny back story first. Every year for Mr. E's birthday, I make his favorite Beef Stroganoff. Well, this year when his special day rolled around in July, we were uber busy, and I was a bad wife. I forgot. Thankfully, I am a great wife in many other ways, so it was over looked.

Fast forward several months later and I decided I needed to make it up to him. Great. Crock Pot Beef Stroganoff makes a tasty, hearty meal on a chilly night too. But when I went to the freezer...no round steak, which is what I always make it with. However, there was a ton of hamburger.

I had seen other people make stroganoff with ground beef a lot, so I knew it wasn't totally out of the realm of possibility, I just wasn't sure how the boys would like it since they are so used to the original.

Well, I am so happy I took a chance because we all loved it! I'm talking lick our plates clean like. Mr. E agreed it was a nice alternative, and for us, a great way to use up the ground beef we always seem to have extra of.

Sometimes taking a favorite dish and switching it up just a little is exactly what we need to keep that meal plan exciting...and of course delicious!

Ground Beef Stroganoff
2 lbs. ground beef
1 lb. white mushrooms, sliced
1 medium white onion, finely chopped
1 packet onion soup mix
1 tsp. garlic powder
4 c. beef broth
7 TBS cornstarch*
7 TBS cold water*
1 c. sour cream
Salt and Pepper
Cooked Egg Noodles
Dried Parsley

In a large skillet or Dutch oven, brown beef with onions until no longer pink. Season with soup mix, garlic powder, salt and pepper. Add mushrooms and cook for 3-5 minutes more until they start to brown. Add broth, increase heat to high and bring to a boil. In a small bowl whisk together cornstarch and water until smooth. (This is a slurry.) While beef mixture boils, slowly add slurry mix stirring constantly until it starts to thicken. (This should happen quickly.) Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Stir in sour cream. Serve or egg noodles and garnish with parsley. *NOTE* This is the amount of cornstarch and water I used to get the thickness we like. You might need to use more/less depending on what your family prefers.

Inspired by Spend with Pennies 

Shared at Weekend Potluck