Comfort Food For A Busy Day

Spring has definitely arrived in Indiana. Well, some days. This weekend it's been sunny, windy and 80. Beautiful! Last week it was rainy and cold. The forecast tells us by Tuesday it is only a high of 49. Yep, every season within one week, that's how we roll.

So if I am meal planning based on the weather, it can get quite interesting. Grilling out when it feels like summer, and then craving soup when we are chilled to the bone from being out in the rain. There are many days my attempts to be "seasonally correct" with supper fail; but one thing I can always depend on tasting so good at the end of a long day is some old fashion comfort food. 

Crock Pot Swedish Meatballs are a perfect example of this. Creamy, flavorful and perfect piled on some buttery egg noodles, it's a hearty, delicious meal we can enjoy no matter what Mother Nature throws at us. 

One reason why my boys love this supper so much is the close resemblance to my Crock Pot Beef Stroganoff, one of my husband's favorite dishes ever. Slow cooked beef mixed with rich sour cream, they share very similar flavor notes.

Let's talk frozen meatballs for a bit. If you haven't used them in a while, in my opinion they have come a long way in the last few years. Even the store brands (which are always cheaper) have great flavor and cook up perfectly in the slow cooker every time I use them. I love the fact they come in both Italian and homestyle varieties for different dishes. I've even found some "flame broiled" ones that I keep in the freezer and heat up for little man for a quick lunch!

We love these served over wide egg noodles, just like stroganoff, but they would be really yummy with some cooked rice or mashed potatoes too! Add some steamed broccoli on the side and dinner is done!

I am so happy spring is here! Now if it would only stick around for more than two days at a time. Thank goodness comfort food tastes great in the sun....rain...wind...flurries...whatever it decides to do this week!

 Crock Pot Swedish Meatballs

2 lb. frozen homestyle meatballs

1 (14 oz) can beef broth

1 can cream of mushroom soup

8 oz. sour cream

1 tsp garlic powder

2 TBS Worcestershire sauce 

1 pouch onion soup mix

1 lb. extra wide egg noodles

3 TBS butter

2 TBS dried parsley 

In a bowl whisk together soup, broth, garlic powder, Worcestershire and onion soup mix. Place meatballs in Crock Pot. Pour soup mixture over. Stir well. Cook on LOW 6-8 hours. 30 minutes before finished, add sour cream, stir well and cook to heat through. Cook noodles according to package directions. Drain well. Add butter and parsley. Serve meatballs over buttered egg noodles.

 

Shared at Weekend Potluck

Tis' The Season

Goodbye turkey! Hello Santa! Yep, all the pumpkins are in the trash can and the house is now a paradise of lights and tinsel. 

Let me back up though. I hope you and yours had a very Happy Thanksgiving. Did you eat yourself into a food coma? Was every bite worth the wait? After so many being separate last year, I know the hugs from family gathered around the table meant so much more. 

I can't like though, by the time the turkey leftovers were in the fridge, I was itching to put up the Christmas tree. Oh, who am I kidding? I was ready to put it up November 1st, but refrained to make sure Thanksgiving got the attention it deserved; but by 6:00 Thursday night, my mom was helping me take down the fall decor and I was humming "It's Beginning To Look Like Christmas" in my head. 

What do you serve for your big Christmas meal? While I know most think of ham as being the most traditional, and what my family is having this year, I think Christmas brings out a little more creativity than Thanksgiving. Many families seem to have their own Christmas dinner traditions, and don't feel as adamant about what it should be like they do with turkey on Thanksgiving. 

If you are one of those who want to think outside of the ham box, have I got the recipe for you! This Crock Pot London Broil is holiday worthy, but SO easy on the cook! It is delicious alternative to ham or turkey for your Christmas dinner! 

I had never cooked the London Broil cut of meat before this, and wanted the help from my slow cooker for almost guaranteed success. Take a piece of meat and cook it all day in its own juices, plus some other ingredients for flavor, and it is almost 100% fool proof! 

Tender, filled with flavor, juicy...this has everything you want in a tasty beef roast. I know lots of people who do some sort of beef for Christmas, so when I made this for a Sunday supper last month, I instantly knew it would be perfect to share for Christmas inspiration.

I hope your holiday season is off to a merry, festive start! Grab some peppermint hot cocoa, find White Christmas on Netflix, sit by the tree and enjoy every single minute!

Crock Pot London Broil

3-4 lb. London broil beef roast

3 TBS vegetable oil

1 medium yellow onion, sliced

5 cloves garlic, minced

1/2 tsp. dried thyme

1/4 tsp. dried red pepper

2 dried bay leaves

1/4 cup butter, sliced

2 TBS Worcestershire sauce 

1 (10 oz.) can cream of mushroom soup

3 cups beef broth

Salt and Pepper

Pat roast dry with paper towels. Season well on both sides with salt and pepper. Heat oil in a large skillet on medium high heat. Brown roast on both sides for about 5 minutes. Spray Crock Pot with non stick spray. Lay sliced onions in bottom. Place roast on top of onions. In a medium bowl whisk together soup, beef broth, garlic, thyme and red pepper. Pour over meat. Top with sliced butter and bay leaves. Cook on LOW for 8-10 hours. Carve roast and serve with sauce spooned over top. Garnish with a little dried parsley if desired.

 

Shared at Weekend Potluck

Back To School in 2020

No matter how your back to school routine looks this year, one thing remains the same. Days are about to be busier, more hectic and simple meals for dinner are an even bigger priority! 

As I mentioned before, our oldest is doing in person learning at his private high school. We are two days in, and he said they are doing their absolute best to keep everyone separated, safe and healthy. LOTS of hand sanitizer and teachers reminding students to use it often. (I have images of these teachers chasing around 15-18 year olds with the bottle of sanitizer and it makes me giggle.) Masks are required the entire day except if they can social distance (thanks to a smaller student body and plexiglass screens, this is possible in a few classes), lunch and gym. (Yay for nice weather and gym outside!)

When the mask mandate first came down the pipeline, which for our school was announced back in June, long before it was a state wide rule, I had one angry teenager. I can't blame him. I hate wearing a mask too, soaked in sweat the whole time, and sitting in one for the entire school day does not sound fun. But over the next weeks he accepted the fact if he wanted to be with his friends, and have some sense of normalcy, it wasn't up for debate. 

I can honestly say he hasn't complained one bit about it either. Okay, there was a classroom that still doesn't have AC (it's supposed to be coming soon) and by the end of the first day, it was about 100 in there even with fans, and he said that was kind of miserable, but that would have been the case even without a mask. 

My point? Our kids are more adaptable than we give them credit for sometimes. I see these kids coming out of school every day and they are smiling. They are laughing. They are more than accepting of the rules knowing it's how they get a piece of their lives back. Who knew it would take a pandemic to get teens excited about school again? 

 

Their attitudes towards this entire crappy situation will be formed at home. I've seen so many parents say "Oh who cares. I'm not buying school supplies or clothes. They will be back home again in a few weeks." Well, no offense, but teachers and school administrators have enough to worry about without parents letting their bad attitudes seep into their kids. They certainly don't need kids coming every day with a "who cares" outlook. It all starts at home, and the biggest way we can all support our schools is to have a optimistic attitude, even when we don't want to.  

Some sports are back in session around here too. Of course not in the same way they have been other falls, but they are practicing and playing. I just told a friend the other day how amazing it is to see kids being kids again. 

Some of you I'm sure are freaking out just reading those words. Sports? School? Now? I just can't. I don't feel it's safe. And that is okay too. Every single family has to decide what is best for them, and that is the right choice--the one you make. The end. Don't let anyone allow yourself to second guess that. We are all swimming in murky waters, and have no idea what is going to change day to day. 

Yes, we sent Alex back to school and supported his school's choice of in person only. But we are very thankful Max is only 4, not old enough for school, and we had long ago decided to home school him for preschool at least another year. I just don't think I could send him off for the first time, away from mommy, plus all the new restrictions added onto it. But I know other parents aren't as fortunate as me and have to do just that, and I don't judge them. 

I've actually been holding onto this recipe for a while now because I knew I wanted to debut it for back to school. A simple, slow cooker meal, that is pure comfort on a plate, perfect after a long day of school. No matter if it took place inside a school or at the kitchen table, everyone is still tired and worn out at the end of the day. 

We love this with some white rice, but it would be so delicious with mashed potatoes too! I even think it would be great with some egg noodles on the side and the gravy over top. 

2020 has brought so many challenges to the world, and at the top of that list is what to do about schools, our kids, learning and their well being. No answer is 100% perfect, but every choice should be supported and parents should be lifting one another up. So when a friend says "We chose ___ for our kids" the only response needed is "That's great. I know it wasn't easy and I'm glad you made the right one for your family."

Crock Pot Salisbury Steak

2 lbs. ground beef

1/3 c. panko breadcrumbs

3 TBS milk

1 egg, beaten

1 1/2 TBS dried minced onion

1/2 tsp. garlic powder

8 oz. white mushrooms, sliced

1 white onion, sliced

1 packet brown gravy mix

1 1/2 c. beef broth

1 TBS ketchup

1 TBS Dijon mustard

1 1/2 TBS dried parsley, extra for garnish

2 TBS cornstarch

1/4 c. water

2 TBS vegetable oil

Salt and Pepper 

In a large bowl mix together ground beef, breadcrumbs, milk, egg, dried onion, garlic powder, salt and pepper. Mix well with hands and form 6 patties. Heat vegetable oil over medium high heat in a large skillet. Brown patties for 2 minutes on each side. Place sliced white onion and mushrooms in bottom of Crock Pot. Add beef patties. Combine beef broth, gravy mix, ketchup and mustard. Pour over patties. Cook on LOW for 5 hours. Remove patties and set aside. Combine water and cornstarch. Add to Crock Pot and turn temp to HIGH. Cook for a few minutes until thickened. Add beef patties back to mixture. Coat with sauce and serve.

Inspired By Spend With Pennies

 

Shared at Weekend Potluck

My Baby Is 15

September 16, 2004 6:31 p.m. That is the exact moment my world became complete. My life changed forever. I was finally what I had always wanted to be. For in that moment, I became a mommy. From the second they placed Alexander Lee in my arms, he looked into my eyes, and I knew our love was one for the ages. He was my first, and every day since has been finding ways to fill me with happiness, make me laugh and burst with pride.

And now that 8 lb. 15 oz. 21.5 inch bouncing baby boy is a 6 foot tall, 15 year old Freshman in high school. Everyone says it, but I don't think you understand just how fast kids grow up until you are a parent. I heard once "At times the days might be long, but the years will always be short." I think that sums it up perfectly. I truly feel like I blinked and now he's just a few short years away from adulthood, leaving the nest and being on his own. But we aren't there yet, and I refuse to talk about it. Yes, denial is a wonderful thing.

But alas, he is indeed 15, and I couldn't let the day go by without sharing a recipe that was 100% made with him in mind. Like his dad, Alex has a true love for all Asian foods. So anytime I can make a take out quality dish at home, I score major points with them both.

If you've never had Korean food, take it from someone who waited way too long to try it,, if you enjoy other Asian cuisines, you will like Korean too!

This comes together in almost no time, so it's perfect for a busy weeknight! Seriously, you can have this on the table in less time than it would take to pick something up from the drive thru! I also love that it can be adapted to feed a few or a crowd easily!

There are days when I look at Alex and have trouble remembering when he was tiny. But then he smiles or giggles, and it's the same exact smile from that chubby cheeked baby; or the same laugh I would hear after that toddler would make up a silly joke. I have treasured the past 15 years, and know without a doubt he is only going to get more amazing as time goes on!

Korean Beef

2 lbs. ground beef

2/3 c. brown sugar, packed

1/2 c. soy sauce

6 large garlic cloves, minced

2 TBS sesame oil

 1 tsp. spicy Asian chili oil

1/2 tsp. ground ginger

Cooked White Rice

Chopped Green Onions

Brown beef over medium high heat. In a medium bowl, whisk together brown sugar, oils, garlic, ginger, and soy sauce. When beef is browned, drain fat if necessary. Add oil mixture and stir. Bring to a simmer and reduce heat. Cook for 5-10 minutes. Serve over cooked rice and garnish with green onions. *NOTE* If you can't find the chili oil, 1 tsp. red pepper flake can be substituted. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Frigid Temps

Has the deep freeze found you? If not, consider yourself lucky. In our neck of the woods, it is below freezing. It is hurt your face when you walk outside cold. Mr. E. had icicles in his beard while he cleared the drive way today.

There isn't much I hate as much as the cold. And the snow. And winter. As we like to say, "You don't have to shovel sunshine." We count the minutes until warm weather comes back. Yes, we know we live in Indiana, but it doesn't stop us from whining every year.

Now we are lucky because besides walking to and from vehicles we don't really have to be out in it. I feel SO bad for those who work out in this type of cold. The lady working the drive through window, the barista making your coffee, the mail carrier, UPS driver, construction worker, police officer...the list is endless and they all do their jobs in the kinda cold I can't stomach.

But for me, even being out in it a little is too much; and when I finally get to come inside where it's warm, all I want is to get into my pjs, warm slippers and eat a warm meal to thaw me from the inside out. A thick chili or stew, a piping hot bowl of soup, or a stick to the ribs, hearty, comfort food.

The last is what we have today. A flavorful and tender meat cooked in the Crock Pot all day long that is perfect next to a pile of fluffy mashed potatoes. Now that will warm us up!

It's only January and we have so much winter in front of us. Hopefully we can all find some tasty meals to make it a little more bearable!

Crock Pot Sirloin Tips

2-3 lbs. sirloin steak, cut into 1 inch piece cubes

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 tsp. steak seasoning

1 can cream mushroom soup

1 (15 oz.) can beef broth

1 envelope onion soup mix

1 c. + 2 TBS water, divided use

1/2 TBS Worcestershire sauce 

1 TBS cornstarch

Salt and Pepper to taste

Parsley for garnish

Place steak in slow cooker. Sprinkle with garlic powder, onion powder, steak seasoning, salt and pepper. In a medium bowl combine soup, broth, onion soup mix, 1 cup water, and Worcestershire. Pour over meat. Cook on LOW 6 hours. In a small bowl combine cornstarch and 2 TBS water. Pour into beef mixture and stir well. Increase heat to HIGH and cook for 30 minutes until slightly thickened. Serve with mashed potatoes and garnish with parsley. 

Shared at Weekend Potluck

Rice Loving 8th Grader

Actually, that title leaves out a very important detail. It's not just Alex who loves rice, but his dad, and little brother too. Seriously, they will eat the stuff any way they can get it. We even tease Adam he must have been Asian in another lifetime, because it is hands down his favorite cuisine, and it revolves around rice.

But the title came to be because Tuesday is the first day of school. (Insert very sad mommy tears here.) You all know how much I adore having my boy home with us all summer long, and apparently June and July were only scheduled to last 10 minutes this year. I swear it was just Memorial Day and we were gearing up for the last day and awards, and here we are loading up the backpack and pencil pouch again.

With back to school comes even busier schedules. Pick up is at 3:15, and without a doubt he is going to come to the car starving every single day. We'll come home, start homework, get a small snack, I will blink and it will be time for supper. And that will be our lives for the next 9 months...except when basketball starts, and it is even more hectic.

So it is vital I have some hearty, filling, delicious meals in my back pocket to make sure the growing boys are fed and happy. My trusty friend Mr. Slow Cooker can help me with that. A comforting, stick to the ribs meal can cook all day while I'm busy with Max, and come 6:30 I look like a rock star! In this case, make some rice and dinner is done!

I can't believe my first baby boy is an 8th grader this year (and by the way, turns 14 next month, which is a whole other level of mommy trauma I'm in denial about still). It's going to be a busy year, with lots going on, and mommy will make sure really good food too!

Slow Cooker Stewed Beef & Rice

2 lbs. sirloin steak, cut into 1 inch pieces

2 envelopes onion soup mix

1 c. beef broth

1 can cream of mushroom soup

1 can cream of celery soup

8 oz. white button mushrooms, sliced

Salt and Pepper to taste

Dried Parsley for garnish 

White Rice

Place meat in slow cooker. Season with salt and pepper. Layer mushrooms over meat. In a medium bowl mix together broth, soups, and soup mix. Pour over mushrooms and meat. Cook on LOW for 6-8 hours. About half way through, stir to combine. When ready to eat, cook your favorite white rice. Serve meat mixture over rice and sprinkle with parsley. 

Shared at Meal Plan Monday
Shared at Weekend Potluck

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. 

Beef On a Budget

 If you are anything like me, you are always watching the bottom dollar when it comes to putting meals on the table for your family to enjoy. And if you've been reading this blog for any length of time, you know we are "freezer beef" people. We are lucky and blessed to always have fresh beef in our freezer at all times. In fact, we've had to upgrade to two freezers to accommodate it all.

And truthfully, if you are able to find a decent price around you on a quarter or half or even whole beef, I would highly recommend it. Yes, it's not a cheap investment, but in the long run, it will save you money, and the quality is so much better than anything you can find at the grocery store.

But if you are buying beef in the regular store, one of the best values you can find is round steak. It's normally cheaper than other cuts, and  I know most stores around us run a special on it a couple times each month. So keep an eye out for it, and you can not only make this delicious, budget friendly supper, maybe you can stock up too!

This meal is the ultimate "throw it together and come home to dinner" dinner. Not to mention being comfort food! If you're looking for a great side idea, potatoes! I did boiled ones, but mashed would be perfect too. Why? Simple. The gravy. It's SO good, you're going to want to drink it with a straw, but spooning it over some taters seems more appropriate.

 Being this easy should tell you how I could pull it off with Max! Yes, our little guy is now almost 3 months old, and I'm really trying to do more "real" cooking when I can.

Beef doesn't have to be something you only serve on holidays or a treat. You can have a delicious, easy steak dinner any night of the week that doesn't break the wallet!

Slow Cooker Round Steak

2-3 lb round steak, cut into portions
1 envelope onion soup mix
1 (10 3/4 oz.) cream of celery soup
1/4 c. water
Salt and Pepper to taste
Dried Parsley for garnish

Spray slow cooker with non stick spray. Season steak with salt and pepper. Place inside slow cooker. In a medium bowl whisk together water, soup and soup mix. Pour over steak. Cook on LOW for 6-8 hours. Garnish with parsley before serving.

Autumn in a Jiffy {A Gooseberry Patch Review & Giveaway}

Autumn is in full swing here in Indiana. I realize some out there are lucky enough to still be enjoying those summer temps you are blessed with year round; but here in the Midwest, the chilly days are becoming more frequent and this past weekend we woke up to our first frost. Yep, fall is here ya'll!

What better way to celebrate than with my good friends at Gooseberry Patch? They have just released their brand new seasonal cookbook, and I know you're going to love it as much as I do!

Autumn in a Jiffy is full of terrific, tasty recipes for everything from breakfast to dessert, and everything in between! Oh, and if you're looking close, you might just find a couple of your favorite Everyday Mom's dishes in there too!

When I started to look for the recipe I wanted to make and share with all of you, this one stood out above all the rest! First off, new slow cooker meals are always welcome on my menu plan. This time of year I find myself using it more and more. Secondly, anytime I can use some of our freezer beef and save some money on the grocery bill, sign me up! And third, I knew with the Mexican flavors and rice, it would be a hearty meal my boys would gobble down; and it did not disappoint.

This is the perfect meal if you've got a hungry crowd, big or small! It makes a simple weeknight meal, or would be great to entertain with too. It would be so simple to keep in the crock pot, rice ready to go, and a whole slew of toppings to choose from. It's a party waiting to happen!

Autumn in a jiffy....what a great concept. Recipes that are quick and simple, so you can feed your family and still have plenty of time to get out there and enjoy all the things the season has to offer!

Oh, and I just happen to have an extra copy of the book for one lucky winner! Just scroll down to enter!

Crock Pot Fiesta Beef on Rice

2-3 pound chuck roast, fat trimmed

1 (14 oz.) can diced tomatoes, with juice

1 (14 oz.) Mexican stewed tomatoes, with juice

1 packet fajita seasoning

4 cups cooked white rice

3/4 c. water

1 TBS dried parsley

Salt and Pepper to taste

Canola Oil

Rub roast with oil. Season with 1 tsp. seasoning packet on each side, with salt and pepper. In a large skillet over high heat, Brown roast for 2-3 minutes on each side. Place in Crock Pot. Add both cans tomatoes, water and rest of seasoning packet. Stir to combine. Cook on HIGH for 3 hours. Reduce heat to LOW and cook 3 more hours. Remove meat and shred. Return to Crock Pot, stir and keep warm until serving. Mix rice dried parsley. To serve scoop meat and tomato "gravy" down over rice. 

***GIVEAWAY***

To Enter: Leave a comment telling me your favorite autumn time recipe; and your email address so I can find the winner!

US Residents 18 and older ONLY

Contest Ends: November 4, 2015 



Disclaimer: I received a free cookbook in exchange for this review. All thoughts & opinions are my own.  

Shared at Weekend Potluck

First Official Day Of Fall

In case you missed it, the first official day of autumn has come and gone. Sure, most of us have been in a fall mindset since September 1st, but it was official last Wednesday, the 23rd. Now, as much as I love a good holiday, and decorate for everything from Halloween to Valentine's Day, the Autumnal Equinox isn't one of them. However, this year I decided we would welcome the new season in a most delicious way.

This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.

Is there anything better on a chilly, sometimes rainy, fall day than soup? Nope. The End. While I love soup year round, chilly fall and bitter cold winter days are the absolute perfect time for them, and this one is a classic.

Big bites of tender beef, lots of veggies and a rich broth come together with almost no work on your part and turn into something magical. Serve some hard dinner rolls, or maybe even a grilled cheese on the side, and dinner is done!

It's fall ya'll, that means soups, hoodies, bonfires, corn mazes, pumpkin patches and oh so much more! Be sure to get out there and enjoy them all!

Crock Pot Vegetable Beef Soup

2 lbs. round steak, cubed

2 medium potatoes, peeled and cubes

12 oz. bag frozen mixed veggies

3 celery ribs, diced

2 large carrots, diced

1 medium white onion, diced

1 (14 oz.) can diced tomatoes, with juice

5 1/2 c. beef broth 

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 2 hours and LOW for 4. 

Shared at Weekend Potluck

Birthday Supper

 I am a firm believer that everyone should be able to pick whatever he/she wants to eat on his/her birthday. Weather it means they have someone special cook a yummy dinner or go out to a favorite place, we all deserve that on our special day.

And every year on Mr. E's birthday I know exactly what he is going to request for me to make him his beef stroganoff.  Something from his childhood, his mom used to make, that to this day he still loves every bite. Now, I don't have the recipe she used, but years ago I found one that was very similar and simple for me...using one of my best friends in kitchen my crock pot.

 Oh, and it just so happens to be super economical too. It takes an inexpensive cut of beef like round steak and stretches it as far as possible, feeding your entire family on the cheap!

If you have a birthday coming up, be sure  you get exactly what you want for your special birthday supper. Or, if you know someone who loves stroganoff, maybe you could surprise them on their "day all about me" with a big plate of this!
  
Crock Pot Beef Stroganoff

2 lbs. round steak, cubed into 1/2 inch pieces

1 (6oz.) can sliced mushrooms, drained

1 medium white onion, chopped

1 envelope onion soup mix

1 (10 3/4 oz.) can cream of celery soup

1 (10 3/4 oz.) can cream of mushroom soup

1 c. sour cream

1 lb. wide egg noodles

2 TBS dried parsley

2 TBS butter

Salt and Pepper to taste

Combine beef, soups, onion, soup mix, mushrooms, salt and pepper in slow cooker. Stir well. Cook on LOW for 8 hours. Stir in sour cream and 1 TBS parsley. Reduce to warm. Cook noodles and drain well. Return to hot pan. Add butter, 1 TBS parsley, salt and pepper. Stir until butter melts. Serve beef mixture over noodles.

Shared at Weekend Potluck

Have You Heard?

If you spend even half the time on the Internet that I do, you have probably come to the same conclusion as me. If you see something "new" once, you will see it again 100 times over in the next 24 hours; and it might not even be that new to begin with.

Over the last month I've seen recipes for Mississippi Pot Roast everywhere it seems. From my online life to my personal "real" one, it's become a part of an everyday conversation. So, it was time I found out what all the fuss was about.

When I hear of an old recipe, one that has been around forever, and I want to learn more I start in one place. What I like to call my old school cookbooks. The ones passed down to me from grandma, many of them coming from church ladies. After all, those women knew how to cook and were always willing to share their foodie wisdom.

So there it was, a recipe for this now famous Mississippi Pot Roast; and not just one recipe, there were a few different versions. Taking ingredients from a few of them, I had a recipe I could easily make with stuff I already had on hand. Then I decided to take it a step further and turn the meat into a bite sized sandwich perfect for any weeknight!

These sliders might be small, but they are BIG on flavor! Juicy, tender meat with deep, rich flavors on soft pillowy rolls...my mouth is watering just thinking about it.

Be willing to try something new, even if it isn't really that new. You just might find something you never knew you wanted or liked so much!

Mississippi Roast Sliders

1 (3 lb.) beef chuck roast

1 stick butter

1 envelope ranch dip mix

1 envelope onion soup mix

1/3 c. sliced pepperoncini pepper rings, extra for garnish

Salt and Pepper to taste

Dinner Rolls

Spray slow cooker with nonstick spray. Season roast on both sides with salt and pepper. Place in slow cooker. Sprinkle with ranch mix. Then onion soup mix. Top with stick of butter. Pour peppers around roast. Place on LOW and cook for 6-8 hours. When beef is done, shred and return to slow cooker and mix with juices. Spoon onto dinner rolls, top with extra juice and extra pepper rings.

Shared on The Country Cook May 15, 2015

Finally...Success

Okay, okay, I realize the snow is melting, the temps are rising, and everyone has spring on the brain. But let's face it. We, more than likely, aren't out of the woods yet. There are probably still some chilly days in our future. And let's face it, if nothing else, we know there are going to be some rainy days coming. So while I meant to post this back in January or February, I'm happy I can still excuse doing so now.

I have tried for year to find a Crock Pot beef stew recipe I actually liked. I've played with different ones I've found in cookbooks and online. I have combined this and that from many to try to find just what I was looking for. And I have been unsuccessful...until now.

I just never liked the consistency, or the flavor, or the texture. I'm not going to lie. I am not the biggest beef stew fan. I love stew in general, just not the beef variety. Have no idea why, but it's just not on my favorite list. But I have two boys who love the stuff, so I have to make it. And while I'm not the biggest fan, even I enjoyed this and can safely say, I finally achieved the beef stew success I've been aiming for.

This has big chunks of meat and potatoes, a rich, flavorful broth, that you can thicken to your perfect stew liking. Oh, and you could easily start this in the morning when you get up, turn it down before you leave and then finish it when you get home!

My success has been a long time coming, but it's just in time for those cool, damp days spring will bring to our doorstep. This would be the perfect way to warm up and wait it out until the sun and warmth return! 

Slow Cooker Beef Stew

2 lbs. round steak, cut into chunks

3 medium potatoes, peeled and cut into chunks

2 c. frozen peas, thawed

5 medium carrots, peeled and cut into chunks

1 (10 3/4 oz.) can tomato soup

3 c. hot water

4 beef bouillon cubes

1 medium onion, chopped

1/2 tsp. garlic powder

2 TBS Worcestershire sauce

1 tsp. sugar

1/4 c. cornstarch

Salt and Pepper to taste

Combine all ingredients in slow cooker, except peas and cornstarch. Stir to combine. Cook on HIGH 1 hour. Reduce heat to LOW and cook 6 hours. Carefully ladle out 1 c. liquid and mix with cornstarch, whisking until smooth. Return to slow cooker. Add peas. Stir well. Cook on HIGH 30 minutes until thickened to desired consistency. 

Shared on The Country Cook Mar. 20, 2015

Crock Pot Chinese

I know so many of you are like me and always on the lookout for ways to enjoy restaurant or take out favorites at home, easily and economically. Sure, we can all hit the drive thru or reach for the take-out menu, but if we can enjoy those same favorite dishes, while knowing exactly what goes into them; and easier on the wallet, why not??!!

And this time, I've got even more great news for you. This take out knock off is made even more simple with the addition of our favorite kitchen appliance,..the slow cooker! 

That's right, a little prep work in the morning before work, and you can come home to a delicious Asian inspired meal, mostly done. Fry up some rice and you've got dinner ready. Your family is going to love this one! It's full of flavor and tastes like something that would come out of one of those cute little white take-out boxes!

With the holiday rush just around the corner, we are all going to be relying on simple meals that can feed a crowd that don't break the bank; and don't keep us in the kitchen all day long. This fits all of those needs perfectly! 

Chinese food and the Crock Pot. Who knew they could be such a match made in heaven? If you never thought so, this recipe will make you a believer...and say "yum" at the same time!

Crock Pot Ginger Orange Beef From Midnight Baker

2 lb. round steak, cut into 1/4 inch slices

1 ( 8 oz.) can sliced water chestnuts

1 (11 oz.) can mandarin oranges, juice reserved

8 oz. white button mushrooms, sliced thick

1 small onion, thinly sliced

1 c. beef broth

1/3 c. soy sauce

2 TBS canola oil

1 tsp. ground ginger

2 TBS cornstarch

Sesame Seeds, for garnish

Salt and Pepper to taste

Fried Rice

4 c. cooked brown rice, chilled overnight

12 oz. bag frozen carrots and peas, thawed

2 eggs, beaten

2 TBS canola oil

Soy Sauce

Spray Crock Pot with nonstick spray. Heat 1 TBS canola oil in large skillet over high heat. Add beef slices, in batches if necessary, browning on all sides. Season with salt and pepper. Place beef in slow cooker. Heat other 1 TBS oil over medium-high heat. Add mushrooms, onion and water chestnuts. Saute until onions begin to soften and mushrooms browned. Add soy sauce and scrape bits from bottom of pan. Place mushroom mixture over beef in slow cooker. Mix reserved mandarin orange juice and beef broth together in a small bowl. Add cornstarch. Whisk well until smooth. Pour into slow cooker. Cover and cook on LOW for 8-10 hours. When almost ready to eat, heat 1 TBS oil in large skillet. Add eggs and scramble well. Remove from pan. Heat remaining TBS of oil and  add pre-cooked rice. Stir until starting to brown. Add thawed veggies and soy sauce to taste. Stir and cook until heated through. Add eggs back in. When ready to serve, place beef mixture over fried rice. Top with orange segments and sprinkle with sesame seeds. 

Shared on The Country Cook Nov. 14, 2014

Chinese at Very Good Recipes

Long Day?

School is in full swing. Are you feeling it yet? Feeling the stress of busy days packed full of driving the kids, heading to work, picking the kids up, getting them to dance, football, scouts, etc...and somewhere in all of that you have to feed the family too! It's a lot of pressure; but rest assured, I'm here to help!

I've heard from so many busy parents that meal time needs to be quick and simple, but it has to be filling and delicious too. After a long day, sure a fast meal is appreciated, but  you want it to taste good too, plus be hearty to satisfy a hungry bunch. All of these requirements scream pasta to me! 

We are some pasta lovin' people in this house. I have too many pasta bake recipes to count. They are my go-to suppers when I know the schedule is getting crazy. But this one is just a little extra special. Why? Because it is a no boil one! That's right, no need to pre-cook the pasta. None. It cooks itself while baking in the oven while you sit and relax. (Yeah, right...in what dream world??!!) Want to make it even easier on yourself? Brown the hamburger the night before. Set it in the fridge, so it's waiting on you at dinner time. That just took your prep time down another fifteen minutes!

If you love my Baked Mac n Cheese that is also a no boil recipe, you're gonna want to try this for sure! It takes the idea of a simple supper to a whole new level! 

No Boil Ziti Pasta Bake

1 lb. ziti or penne

1 lb. ground beef

1 (26 oz.) jar spaghetti sauce

2 c. water

1/4 c. Parmesan cheese

1 TBS Italian seasoning

1/2 tsp. garlic powder

1 c. shredded mozzarella cheese

1 c. ricotta cheese

Salt and Pepper to taste hea

Preheat oven to 400. Grease a 9x13 baking dish. In a large skillet brown beef until no longer pink. Season with garlic powder, Italian seasoning, salt and pepper. Reduce heat to low. Add pasta, sauce and water. Stir to combine. Add ricotta and Parmesan. Stir until well blended. Transfer to baking dish. Cover tightly with foil. Bake for 55 minutes. Remove and add mozzarella cheese. Cook an additional 10 minutes until cheese is melted. Allow to sit at room temp for 5 minutes before serving.

Shared on The Country Cook Sept. 5, 2014

Pasta at Very Good Recipes

Labor Day Barbecue

Well folks, it's here. The end of summer. Okay, not really. I refuse to let summer go until the last possible minute. We've still got plenty of warm, sunny days left, and here in Indiana, there are usually a couple of abnormally hot days in October still! But on the calendar, Labor Day is usually considered the last hurrah of summer, and I've got a great idea for your holiday cook-out! 

It seems like we are all trying to fit in one last get together before the leaves begin to turn and some of us cover up the grills until next Spring. Now, most of you know we grill year round, but I still try to have one last big cookout Labor Day weekend. Rather is be just the three of us, with family, or in this year's case, some dear friends we've been trying to get together with all summer long. 

This one is a great way to stretch a buck and make one cut of meat feed many people. Brisket is one of Alex's favorite summer time treats, and since we just filled our freezer with another side of beef, I couldn't wait to make it for him again. 

This will remind you of barbecue you get at some roadside joint down south. It's slow cooked to tender, juicy, flavorful  perfection and be piled high onto a sandwich you can't wait to sink your teeth into. 

If you're planning a Labor Day party, get to your butcher right away. Nothing says summer grilled deliciousness like a good piece of barbecued brisket...and when it's this easy, that's icing on the cake! 

Barbecued Beef Brisket

1 (4 lb.) boneless beef brisket

Barbecue Seasoning Blend

Salt and Pepper, to taste

Barbecue Sauce

Hamburger Buns

Preheat grill burners to high. Reduce heat on one side to medium-high, and turn off burner on other.  Line a pan with aluminum foil. Rub both sides of beef with seasonings, generously. Place beef on pan. Grill for 2/5-3 hours. Take meat off pan and place directly on grill. Cook 30 minutes more until crust forms on outside. Baste with barbecue sauce every 10 minutes. Remove from grill. Let stand 10 minutes before slicing. Serve on buns with extra sauce. 

Shared on The Country Cook Aug. 29, 2014

Beef at Very Good Recipes

Steak On A Budget

Are you under the impression you can't have a steak dinner on a budget? Sure, we all know that enjoying a juicy steak made in our own kitchen is much cheaper than our local steakhouse, but if you've been paying attention to beef prices at the grocery store, you know making it at home isn't as economical as it used to be. But I'm here today with a couple tips that will hopefully help you out with that.

As most of you know, we are blessed to have a side of beef in our freezer at all times, so I understand if the thought ran through your mind of "Sure, that's easy for you to say, you've got steaks waiting on you." And yes, you're right. I have everything from T-bones, to Delmonicos to round steak hanging out in my chest freezer. But I'm not naive enough not to pay attention to what the same things are going for in the meat department at the store.

So, you're on a strict grocery budget. But you're craving a grilled to perfect, juicy, flavorful steak. What to do? Well, first off, don't turn your nose up to the less popular, and yes, cheaper, cuts of meat. This recipe is a perfect example of what you can do with them. Secondly, if you know you're fixing a cut of meat that is starting out a "little behind the 8 ball", so to speak, add something to the top that is going to add flavor and texture. Again, this recipe illustrates that beautifully.

We are actually getting to the bottom of our beef supply, and one of the things we still have a surplus of is cubed round steak. Now regular round steak is what I use in all of my soups, so I hoard those packages for cold weather. But for these I figured why not try grilling them; and I took my own advice about the topping. I knew these weren't going to be exactly up to par compared to some of the other steaks we have, but that didn't mean they couldn't be just as delicious.

If you're looking for great steaks to grill this summer, and you can afford the really expensive ones, yay!! (And let me know what time we eat!) But if you're like me and need something a little more budget conscious, check out some of the less common cuts at the butcher and see what mouth watering dishes you can come up with. 

Cubed Round Steak 
with 
Steakhouse Mushrooms

1 1/2 lb. cubed round steak, cut into individual portions*

8 oz. white button mushrooms, sliced

2 garlic cloves, minced

3 TBS butter

1 1/2 TBS steak sauce

2 tsp. dried parsley

Steak Seasoning, to taste

Salt and Pepper to taste

Season steaks with steak seasoning, salt and pepper to taste. Preheat grill to high. Spray grates with non stick spray. Grill steaks to desired doneness. Meanwhile, in a large skillet melt butter over medium-high heat. Add mushrooms and garlic. Saute' until mushrooms are browned. Season with salt and pepper. Add steak sauce and parsley. Stir. Lower heat and cook 5 minutes until caramelized. Serve over steaks. *NOTE* I was able to cut 1 1/2 lbs. into 4 medium sized steaks for us.

Shared on The Country Cook

Summer Grilling With Red Gold #RGParty #RedGoldRecipes

With summer in full swing, I'm sure your grills are getting lots of use! I know ours is! Nothing smells better on a warm, summer evening than meat on an open flame. I don't care what kind of meat...as long as it's fresh, juicy and tender, it's good to me.

But with the most all American holiday just around the corner, what is more perfect than a grill full of the all American food...burgers??!! And do I have a great one for you today! But alas, I am getting ahead of myself. 

First let me tell you about Red Gold's Summer Grilling Party from June 25- July 23 on it's Facebook page. During the promotion, there is a weekly drawing for 1,000 aprons--that's 4,000 total--in addition to the grand prize of a Big Green Egg Grill and Red Gold Grilling Kit! 

Along with the promotion, Red Gold ®has come up with some brand new tasty recipes just for summer! From the Caribbean Chicken Burger made with their Petite Diced Tomatoes with Lime Juice and Cilantro to the Stuffed Portobello Mushroom Burger filled with Petite Diced Tomatoes with Garlic & Olive Oil, and all sorts of tasty creations in between, there is something for everyone. 

The first recipe I wanted to try, without a doubt, was this burger. The minute I saw it, I knew my spicy loving boys would devour it...and I was right! But before you non-heat lovers out there say "no way", take it from me...the total wimp when it comes to spice...they aren't too hot to handle. I ate them with no problem, and enjoyed every single bite, as much as they did.

Red Gold has you covered this summer between yummy new creations for your grill, to a fantastic contest with some fantastic prizes. Be sure to stay connected with them through Facebook, Twitter  and Pinterest too! 

Spicy Tomato Burgers

1 lb. lean ground beef

1 (14.5 oz.) can Red Gold® Petite Diced Tomatoes with Green Chilies, drained very well

Salt and Black Pepper, to taste

Shredded Pepper Jack Cheese

In a large bowl, combine beef, tomatoes, salt and pepper. Form into equal patties (mine made 5) Spray grill with nonstick spray and grill to desired doneness. Right before pulling off grill, add shredded cheese to top and allow to melt. Serve on large buns with lettuce. 

Disclaimer: I received a sample package in exchange for this review. All thoughts and opinions are my own. 

An Extra Hour of School

For those of you who know me personally, or follow this blog or my Facebook page on a regular basis, you know just how many snow days we dealt with in January and February. For those of you who don't, let me catch you up.

After our holiday break was over, we got hit with the biggest snow storm Indiana has seen in almost 30 years, and the entire state was essentially shut down for two days, and our school system was off for an entire week. Yep, an extra 5 days of winter vacation. Well, it only went down hill from there. In the five weeks after the break, we were actually out of school more than we were in. Kids were home days on end; and schools were left to figure out how to catch them up and make sure their education didn't suffer.

Our school system, among many others in the area, decided to take our state school superintendent up on her offer of alternatives to simply adding days onto the end of the year, eating up summer vacation. Their solution? Extending the school day by an hour, until the middle of April. So, now instead of dismissing at 3:30 pm, the elementary kids (this would be us) don't hear the final bell until 4:30 pm. Now, for us, living so close to the school, that still means we are home by about 4:45 pm, which probably doesn't sound that bad, but on nights when we have Taekwondo, and before that homework and supper....it's a struggle. It's a time crunch. It's no fun. But, such is life, and as parents we have to teach our kids about adapting and looking for the best in a situation. And as Mommy there isn't much I can do to make sure these days go off without a hitch, but one thing I can control is dinner!

My slow cooker is definitely getting a good work out on these days! Knowing supper is one thing I don't have to stress over, and it's ready the minute he is ready to sit down and eat, takes just a little of the pressure off.

This recipe is based on something we had at a restaurant years ago. Like before we were married, years ago. I love sandwich suppers on busy weeknights, but when they are made even more time friendly by cooking all day while I'm getting other things down, they become even better. These are comfort food on a plate, and a great meal to come home too, no matter what time your dismissal is!

Crock Pot Open Faced Roast Beef Sandwiches

3 lb. rump roast

Vegetable Oil

Salt and Pepper to taste

1 packet Italian dressing mix

1 packet brown gravy mix

2 c. water

2 TBS dried onions

2 TBS cornstarch

Dried parsley

Sliced Texas Toast

Butter or margarine

Preheat Crock Pot to LOW. Heat a large skillet on high heat. Coat both sides of roast with vegetable oil. Sprinkle with salt and pepper. Brown in skillet, on both sides. Place in Crock Pot. In a small bowl combine water, both seasoning packets and onions. Pour over meat. Cook on LOW for 5 hours. Remove meat and shred. Remove about 3/4 c. liquid to a small bowl. Whisk together cornstarch and liquid until it forms a smooth slurry. Pour back into Crock Pot and add shredded meat back. Cook on HIGH for 1 hour until thickened. Reduce to warm until ready to serve. When ready, spread butter on both sides of bread and toast in a skillet until golden brown. Spoon meat with gravy over bread.  Garnish with parsley.

Shared on The Country Cook Mar. 28, 2014