Everyday Mom's Meals

Wednesday, October 19, 2016

Perfect Timing, Max

So, we are 2 months in, and our schedule is getting a tad more back to normal. Yes, it's super hard to believe Max has been with us for over 8 weeks now, and we fall in love with him a little more each day.

Anybody that has ever had a baby will tell you, your schedule is not your own. Your schedule becomes the baby's schedule. When he/she wants to nap, the house is quiet, no matter how badly you should be vacuuming, emptying the dishwasher or rearranging closets. When it is time to eat, the world stops, and revolves around a bottle or breast. So, when Max was eating right around supper time every night, things were a  little hectic around here. I mean, how was I supposed to cook and sit down to feed him at the same time?

But luckily, his schedule has shifted a tiny bit and he has started to around supper time, making it easier for me to not only cook, but try some new recipes I've been wanting to. Or, at least it seems easier!

This was our Mexican night treat a few weeks ago. It comes together in almost no time, can even be made ahead if that helps you out, and tastes great. Oh, I will put this disclaimer on it. You might look at it and say "Why isn't the cheese melted all the way?" Well, that's easy. It had 5 minutes left to cook when Max decided he was starving. So I had to decide to pull it early, or let it burn...obviously I chose the first.

Things are beginning to feel a little more "old school" around here, and I would tell you more about that, but I hear my little chipmunk from the next room...must be time to eat again!

Green Chile Mexican Pie
10 small corn tortillas
1 lb. ground beef
1 (10 3/4 oz.) can cream of mushroom soup
1 (4 oz.) can diced green chilies
1 tsp. onion powder
1 tsp. garlic powder
2 c. shredded cheddar cheese
Salt and Pepper to taste 
Dried Parsley

Preheat oven to 350. Grease a 9 inch pie plate. In a large skillet brown beef until no longer pink. Drain if necessary. Season with garlic powder, onion powder, salt and pepper. In a medium bowl whisk together soup and green chilies. In the bottom of pie plate layer half of the tortillas, overlapping them. Add half the soup mixture. Top with half the meat and then cheese. Repeat layers. Sprinkle top with dried parsley. Bake for 20-25 minutes until cheese begins to melt. 

Monday, October 17, 2016

Uh-Mazing Fall Fun!

 Autumn is in full swing here in Indiana, and we've been having some absolutely gorgeous weather. Some days it still feels like summer, but with the sights and smells of fall! 

One of our favorite annual traditions is heading about 20 minutes north of Fort Wayne to the little town of Waterloo where our friends at Amazing Fall Fun Corn Maze and Pumpkin Patch are always nice enough to have us out for an afternoon of fun.  

With their 17 acre corn maze, and super fun activity area, there is always so much to do for kids young to not so young! Of course, for us, it was even more exciting this year because Alex was able to share in the fun with Baby Max, not to mention how special it was for mommy too.

One of the things we love about the incredible event they put on is every year they try to add some new things to keep it fresh. This year was no exception. Right away Alex was quick to point out the baseball throw and bouncy ball area...both of which he found to be great entertainment.

After some time playing around, it was time for him and I to hit the corn maze. Since we had Max in the stroller, we decided Daddy would stay behind with him and the 12 year old and I would conquer the maze on our own. 

It was an absolutely beautiful afternoon to get a little lost, and have some fun trying to find our way out. It wasn't long before Alex was very "corn fused" deciding which way to turn, but pretty sure we found our favorite spot, the lookout, and knew we were on the right path.

I am proud to say we had complete success. We did phase 2, the bigger side, which is supposed to take approximately 40 minutes, and we were out in about 30! Victory!

Oh, that's another thing I love about this corn maze. They split it into two parts, one smaller for little legs that can't maybe last as long in the bigger side. That way the whole family, all ages, can enjoy the fun!

I am so blessed when these work days can be family days as well. If you are looking for a fun fall day for your family, and you live anywhere Waterloo, Amazing Fall Fun Corn Maze and Pumpkin Patch is the place for you! 

For more info, be sure to check them out online and Facebook.

Friday, September 30, 2016

Game Day Food

If you've been logging onto the blog lately, you know new recipes are few and far between right now. I can't help it. Max is keeping me pretty busy, and just getting supper on the table is sometimes a chore, let alone making something new, and then having the camera handy to snap a photo.

I mean, how can you worry about food photo lighting when you've got this face looking at you?

But there was a night last week that Max was napping, and knew it was time to try a recipe a friend had given me back during the summer that I hadn't had the chance to make yet.

She had shared it thinking it would be a perfect idea for summer time cookouts or barbecues, but obviously the time has passed for those. That's okay though, because I don't think anything goes with football better than a great dip. This would be perfect on Game Day! Rather you've got a big crowd coming over to watch, or it's just your family. Maybe you are tailgaters, that's even better. It doesn't matter where you serve it, as long as you've got plenty of chips for dipping!

As we get more of a schedule, I hope to get back to posting new recipes on a more regular basis, but if you follow me on Facebook, I am always sharing photos of Max (and his Big Brudder Alex too) and old recipes too. I haven't disappeared. I promise. In the meantime, enjoy this dip and think of me!

Warm Corn and Bacon Dip
2 (15 oz.) cans NO salt added corn, drained
6 slices bacon, cooked crisp
4 oz. cream cheese, softened
1/4 c. sour cream
2 c. finely shredded sharp cheddar cheese
2 TBS dried chives, extra for garnish
Salt and Pepper to taste

Preheat oven to 350. In a large bowl combine corn, bacon, cheeses and sour cream. Gently stir until well combined. Add salt, pepper and chives. Stir again. Transfer to a baking dish. Bake for 30 minutes until cheese is bubbly and golden on top. Garnish with extra chives. Serve warm with tortilla chips.  

Thursday, September 8, 2016

I'm Back!!

Whew. It's hard to believe my last post was back on July 18th. What can I say? We've been a little busy!!

For those of you who don't know, we welcomed our baby boy on August 11, 2016 at 1:37 pm.

Maxwell Charles Shartle Marshall was 8 lbs. 4 oz. and 19.5 inches long. He was born with a full head of hair, and we were in love at first sight, including Big "Brudder" (as we like to say) Alex. 

Alex was actually given the honor of naming his baby brother, and he chose "Max." The first time they met was one I had waited 9 months for, and one I will never forget.

His two middle names come from both of this grandpas. Charles is my father-in-law's middle name, and Shartle is my maiden name, and my dad is the last one, so we wanted the name to be carried on in some way.

Max is an absolute joyous addition to our family. We have all adjusted well to having a newborn in the house, and almost a month in, he has yet to wake up his big brother at night, which is good because the day I went into labor, was also his first day of 6th grade, at a brand new school.

It's hard to believe Max will be a month old this weekend, and I am simply trying to treasure every single second. Plus, Alex turns 12 on the 16th....so my boys are growing and I'm looking for the pause button.

So, you can understand why things on the blog are a little slow right now. Sure I'm still in the kitchen making sure my family is fed, but I won't lie, suppers are quick and easy right now, and I'm not really ready to try anything new yet.

This happened to be the last new recipe I did make about 2 weeks before Max was born. It's my take on a dish Alex had at Popeye's Chicken and loved. It's a super simple all in one meal with just enough kick to make it exciting. Add a salad or some fresh fruit on the side and dinner is done.

I promise to get back into the swing of things at some point. But right now baby snuggles are a little higher on my priority list!

 Cajun Dirty Rice
4 c. instant white rice, cooked
1 lb. ground beef
1 medium orange bell pepper, finely chopped
1 small red bell pepper, finely chopped
2 tsp. Cajun seasoning, or to taste
1/2 tsp. garlic powder
1/2 tsp. dried celery flakes
1/4 tsp. red pepper flakes
2/3 c. beef broth
Salt and Pepper, to taste
Dried Chives, for garnish

In a large skillet over medium high heat, brown beef with peppers until no longer pink. Drain if necessary. Add rice and mix well. Add seasonings and beef broth. Reduce heat to medium low and cook and stir until liquid is absorbed, about 5-7 minutes. Garnish with chives before serving.

Monday, July 18, 2016

Another Recipe Contest

Yep, once again I am trying to see if a recipe I create can be named "best in show." I have to admit, I really enjoy entering recipe contests, but just don't have as much time to do them right now as I would like. (For those of you keeping track, I am almost 9 months pregnant...hence the short on time issue!)

But when I heard about this one from JSL Foods, I decided to make the time to enter one more before my days are completely full of bottles, diapers and cooing!

The idea was simple. They would send me whichever of their products I wanted to incorporate into a recipe and then I got to play and create in my kitchen. How cool!

I decided to use their Teriyaki Yakisoba Noodles, but in a different way than I normally would.

We are Asian food fanatics, but in the summer time, we are also salad ones too. We like eating lighter, cooler and more refreshing meals when the sun is beating down and it's too hot to move. So I decided I could take these tasty noodles, add some fresh ingredients, a tasty sauce and create a salad that is both filling and light at the same time.

This makes a terrific main dish, with some fresh fruit on the side. Or whip up a big batch of it for your next cookout. Feel free to add whatever veggies you think you would be delicious, I think I might add zucchini next time.

If you want to learn more about JSL Foods and all the great products they have to offer, check them out online, on Facebook and Twitter. Or, look for them at your local Safeway or Target store. Oh, and wish me Good Luck!!

Sweet n Spicy Asian Noodles Salad
3 packages Fortune Teriyaki Yakisoba Noodles, sauce packets discarded
1 (12 oz.) bag frozen cooked medium shrimp, thawed and tails removed
1 (8 oz.) bag frozen shelled edamame, thawed
1 lb. fresh broccoli crowns, cut into florets
1 red bell pepper, julienned
1/4-1/3 c. creamy peanut butter
1/4 c. soy sauce, extra for serving
1/4 c. lemon juice
1/2 c. chicken broth
3 TBS sesame seeds, extra for garnish
1-3 tsp. sriracha, to taste

Bring 2 large pots of water to a boil. When they are rapidly boiling, add noodles to one, and broccoli to the other. Cook EACH 2 minutes total. Immediately transfer both the noodles and broccoli to a large bowl of ice water to stop the cooking process. Drain well.  In a medium bowl whisk together soy sauce, lemon juice, chicken broth, peanut butter, sriracha and sesame seeds. Transfer noodles and broccoli to a large bowl. Pour sauce over. Add shrimp, peppers and edamame. Toss to combine. Chill for at least an hour before serving. Stir well again. Sprinkle with extra sesame seeds. Serve with extra soy sauce on the side. *NOTES* I use 2 teaspoons of sriracha, because I can't take much heat. Feel free to use less or more depending on the heat level your family enjoys. Or, you can always serve extra on the side. When you pour the sauce down over the noodles, you will notice extra. This is fine because it will absorb a lot while chilling.