Does Your Summer Schedule Need A 30-Minute Meal?

Have you gotten the school supplies list yet? If not, it is coming! I got Max's this week and the reality that school is coming started to set in hard. As much as I try to ignore it, deny it and pretend it isn't happening, we only have about a month left before he will be off to Kindergarten, abandoning Mommy, all day, every day. 

Sorry, was that a little dramatic? I won't lie, I am struggling with the thought of having a Kindergartner and a Senior. I've told people for years the 12 year age difference is perfection, a true gift from God, but for this ONE week when they both head off to school, one for the very first time, and one for the very last time...Mommy is going to shed some tears. Big, crocodile, sobbing tears. 

But you know what? Summer is still here for now, and I am hanging on to it with my fingers and toes. I am trying to find ways to suck all the fun we can out of summer as long as we can. 

So what does that have to do with food? Plenty! We are so busy right now, I need quick and easy meals so that I'm not wasting a bunch of time in the kitchen instead of outside in the sun playing! Plus, we are gearing up for VBS at church this week, which means I need suppers that we can all eat at different times. Max before we leave, the big boys while we are gone and then me when we get home. 

This Smoked Sausage and Sauerkraut is perfect because it can stay warm on the stove, or I could even make it in the slow cooker if I wanted to. It can be ready to serve in about 30 minutes so it fits right into the crazy that is my life right now.

If your summer isn't slowing down any time soon, only to be closely followed by the hectic start to a school year, this 30 minutes meal might just save a little bit of your sanity too!

Smoked Sausage and Sauerkraut

3 (9 oz.) packages smoked sausage, cut into rounds

1 (32 oz.) bag sauerkraut, rinsed and drained well

2 TBS brown sugar

2 garlic cloves, minced

2 TBS butter, divided use

Black Pepper

Fresh Parsley

Whole Grain Mustard

In a Dutch oven melt 1 TBS butter over medium heat. Sauté sausage until brown on all sides. Remove with a slotted spoon and set aside. In same Dutch oven, melt remaining butter. Sauté garlic, just until fragrant, about 1 minute. Add brown sugar and sauerkraut and mix well. Reduce heat to low and cook for 10 minutes until some liquid has evaporated and flavors have melded. Season with black pepper. Add sausage back in and stir to combine. Cook 10 additional minutes. Transfer to serving bowl and serve with chopped fresh parsley. Serve mustard on side at the table. 

 

 

Merry Christmas And After

 Full disclosure: I totally dropped the ball on a traditional EMM Christmas post this year. Now, a few weeks ago I did share my Crock Pot London Broil which would be a terrific new Christmas dinner tradition, but I don't have anything holiday inspired for this week like I normally would. 

Time just got away from me. Between the normal hustle and bustle of the holiday season to helping the teenager study for finals (which he rocked by the way) to simply trying to keep up with every day life, I wish I had a fantastic new Christmas dessert or dish to share with you, but alas I don't. 

What I do have is a tasty soup that would be perfect post holiday! Once the leftovers are gone, and you are tired of cooking, this delicious soup can be on your table in about 30 minutes. Perfect for a cold night between Christmas and New Year's. Plus, it will feed a crowd, so if a few holiday house guests are hanging out a bit longer, you've got that covered too.

I love the fact this is doesn't have any meat in it, but if you have some ham in the fridge come December 26th, that would be delicious. Oh, and if you want it 100% meat free, a vegetable stock could be swapped for the chicken broth, no problem! Great if you have some vegetarians coming to stay! 

Slow cooker soups are a go-to for me during the winter months, but some days you need something quick. Stove top soups can taste just as good as the ones that cook all day, you just have to infuse as much flavor as possible in a short amount of time. Sautéing the veggies at the beginning helps to do just that. Plus the chicken broth/stock brings another layer of flavor. 

I felt bad when I went to my draft folder today to choose which recipe to post. I didn't have anything festive; but then I decided it doesn't matter. What I do have to offer is my sincere, heart felt wish for a very Merry Christmas to you and yours. May the love that came down that most precious night, lying in a manger, surround you and fill your heart with joy. From my family to yours, may the Christmas spirit fill your home and your life long after the presents are opened. 

 

 

Creamy Corn Soup

1lb. frozen corn

4 ribs celery, finely chopped

1 medium yellow onion, finely chopped

2 medium potatoes, peeled and cubed

4 TBS butter

2 TBS flour

1/2 tsp. dried thyme

2 tsp. dried parsley

8 cups chicken broth

3-4 cloves garlic, minced

2 cups half and half 

Dried chives for garnish

Salt and Pepper

In a large stock pot or Dutch oven, melt butter over medium high heat. Sauté celery, onion and garlic in butter until soft, about 5 minutes. Stir in thyme and parsley. Sprinkle with flour.  Cook and stir another 2 minutes. Stir in corn and potatoes. Add broth, half and half, salt and pepper. Bring to a boil.Reduce heat to simmer. Cook uncovered for 20 minutes until potatoes are tender. Garnish with dried chives if desired.

 

Shared at Weekend Potluck