Everyday Mom's Meals: March 2017
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Tuesday, March 28, 2017

It's A Rut...Or Is It?

We all get into cooking ruts. Been there done that. But sometimes it isn't even a rut. It is just something you like so much, you crave it; and when you get the chance you are going to eat it.

We have found ourselves in one of these "ruts", but not when it comes to what I am cooking at home. This rut is when we go out to eat. Saturday evenings are when we usually go to church, and if the budget (and the baby's mood) allows it, we grab a bite to eat afterward. It is our little tradition.

Lately we have found ourselves gravitating towards one cuisine...Chinese. Well, and buffets. Let's see, in the last month we have visited our favorite Chinese sit down restaurant, our favorite Chinese buffet, and this past week a KFC buffet. But that's not all. We've also had some Chinese take out at home, and homemade too. 

So this past weekend when the trend continued we all made the comment "Max is going to think all we ever eat is Asian food....and at buffets." LOL It's kinda true at this point in our lives. 

When we were at the Chinese buffet last week, they had a new creamy fruit salad I fell in love with, and I had to recreate it at home. Luckily it was super easy to figure out.

This would be perfect for your Easter meal, and pretty too! The colors remind me of springtime. And what's Easter without a tasty fluff on the table?  Or it's so easy, you can whip up a batch for supper later too. 

Ruts are sometimes hard to climb out of. But there are times when we are perfectly happy in our rut, and that's okay too! 

Rainbow Fruit Fluff
1 (11 oz.) can mandarin oranges, drained
1 (20 oz.) can crushed pineapple, with juice
1 (15 oz.) can fruit cocktail
1 (3.4 oz) box instant pistachio pudding, dry
1 tub Cool Whip
2 1/2 c. fruit flavored mini marshmallows, extra for top

In a large bowl combine crushed pineapple and dry pudding mix. Mix well. Fold in Cool Whip. Add oranges and fruit cocktail. Stir well. Gently fold in marshmallows. Chill for at least an hour before serving. Add extra marshmallows to top.




Sunday, March 12, 2017

36 Isn't So Bad

So....I'm now closer to 40 than I am to 30. That's right, I had a birthday. Back at the end of February, actually. But you know what? Who cares! Age is just a number. I have never dwelled on it, and I refuse to start now.

Like I told someone when I was turning 30, "If I can do half the stuff in my 30s as I did in my 20s, I'll be incredibly luckily. After all, in that decade I graduated college, began my career, became a wife, became a mother and started to build a life. And now? Well, I'm a mommy all over again, so I have a lot to celebrate!

This year I was lucky enough to not just get a one day celebration. It so Alex was off school the Friday before and the actual day of, so we made it a 4 day celebration!! Mr. E even took the day off Friday as well, and the 4 of us were able to have lunch at my favorite sushi place. Then Saturday my little man treated me to a movie with his gift card from Christmas (I know. How sweet is that?!), Sunday my parents came over (more on that in a minute) and then on my actual birthday I had lunch with my mom and the boys, and then presents here at home. Whew....it was a fun filled few days.

On Sunday when mom and dad came over, I actually cooked. A lot. But that's okay. See, when my dad heard everything we were having on our buffet back on New Year's Eve, he made the comment he would love to have one of those, on a slightly smaller scale, on some Sunday. So...I immediately knew the Sunday before my special day would be perfect. I only had one request. Mom and dad bring the birthday cake...and oh it was delicious!

I put out a decent sized spread, and we just sat around and ate all evening. This was actually our "main" dish, and it was a last minute addition. Alex LOVES brisket and I had only ever done them on the grill in the summer, but we have so many in the freezer I wanted to use one now. Boy am I glad I did!

This is the best shredded beef I've ever made. So much flavor. Juicy. Tender. Perfect for piling high on buns and sinking your teeth into. Great for a Sunday supper, weeknight meal or crowd.

36 isn't so bad. I have a loving husband, two beautiful sons, parents I adore and still spoil me rotten, friends whom I cherish and a pretty darn good life. So I will just thank God for all of it and feel blessed I get to spend another year with them.

Slow Cooker BBQ Brisket
1 (2-3 lb.) beef brisket, trimmed
1 tsp. coarse salt
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. black pepper
1/2 c. ketchup
1/2 c. chili sauce
1/4 c. packed brown sugar
2 TBS cider vinegar
2 TBS steak sauce
1/2 tsp. ground mustard

In a small bowl combine salt, chili powder, garlic powder, onion powder, celery seed and black pepper. Rub generously on all sides of brisket. Wrap in plastic wrap and foil. Chill overnight. In a medium bowl combine ketchup, chili sauce, brown sugar, vinegar, steak sauce and ground mustard. Mix well. Uncover brisket and place in slow cooker, sprayed with nonstick spray. Pour sauce over top. Cook on LOW 6-8 hours. Shred meat and return to slow cooker. Mix with sauce. Reduce to WARM until ready to serve. Serve on buns if desired.