Summer Break

That's right. We waited 9 long months, but summer vacation is finally here. Yes, I'm one of those moms who count the days, just as much as the child does. I can't help it. I LOVE having my boy home with me all day, every day. And now that it is actually boys, I'm even more excited!

We have lots of fun things planned over the next few months, and they will all be even more special since it is Max's first summer. One of the things Alex has been planning on is getting into the kitchen and cooking even more than he usually does. He actually has a couple cookbooks of his very own, and he has been picking out the recipes he wants to try for a few months now. 

This was the first one we decided to make. A homemade sauce that we can have on a hot day without heating up the house? Sign us up!

This is technically a spaghetti sauce, but we had 2 boxes of ziti in the cupboard, so that's what we served it over. Absolutely delicious! 

If your kids are home and you've already run out of things to do with them, try cooking with them! You would be surprised just how much they will love getting involved in making what they eat, and you will love the memories you make!

Slow Cooker Meat Sauce

1 lb. ground beef

1 medium yellow onion, finely chopped

2 (14 oz.) cans diced tomatoes, with juice

1 (6 oz.) can tomato paste

1 (8 oz.) can tomato sauce

1 TBS sugar

1 tsp. garlic powder

2 tsp. dried basil

2 tsp. dried oregano

1 dried bay leave 

1/2 tsp. dried thyme

Salt and Pepper to taste

In a large skillet, brown beef with onion. Drain if necessary. Add to slow cooker. Add diced tomatoes, tomato paste, tomato sauce, sugar, and seasonings. Stir well. Cook on LOW for 6 hours. Turn off heat and let sit covered for 1 hour before serving. Serve with your favorite pasta.

Bitter Cold Winter Days

Brrrr....Who turned down the heat? Yep, there is no more denying it. Winter is here. With the extra warm autumn we had here in Indiana, the temperature drop is even more a shock to the system than normal. But I guess it is December, so we better get used to it.

Does anything taste better on a bitter cold day than a bowl of piping hot soup? I don't think so. Well, maybe one thing. A bowl of soup that has been cooking all day while you are busy. That's right, your slow cooker is going to take care of today's recipe while you're at work, or out and about in the wind, and snow, looking forward to coming home to something that will warm you up and fill you up at the same time. 

Now, we aren't just talking about your every day soup here. This. Is. Chili. The ultimate winter food. A meal that will thaw you out from the inside and warm your soul to the core. A classic, made even easier with the help of your Crock Pot.

If you've been following the blog for a while, you will recognize this somewhat. I have had a recipe published for a long time for our favorite Buffalo Chili. (If you've never tried buffalo, do it! So lean, so delicious!) Unfortunately, we don't have any buffalo left in our freezer, so I had to take that recipe and adapt it a little so I could use the ground beef we do have. It still tastes just as great, and is just as easy. 

I love to serve this with some cheese and crackers on the side. And of course all the traditional toppings: diced onion, shredded cheese, sour cream, or even some elbow macaroni for chili mac. In fact, if you're having a party this holiday season, a chili bar would be so fun! Or maybe some house guests you need to feed? A big pot of this will get the job done!

Most people have a favorite chili recipe they rely on all winter long. But if you don't, or maybe you're just looking for a new one, I hope this is it! 

Crock Pot Chili

1 lb. ground buffalo or beef

1 lb. bulk pork sausage

1 large can Brooks Mild Chili Beans

1-2 large cans tomato juice, depending on how thick you like it

1 medium white onion, finely chopped

1 TBS garlic powder

1 TBS chili powder, more if you like it spicy

Salt and Pepper to taste

In a large skillet brown beef. Drain. In same skillet brown sausage and chopped onion. Drain. Add both meats to Crock Pot. Add beans, garlic powder, chili powder, salt and pepper. Pour in juice. Stir to combine. Cook on LOW for 6 hours. Serve with desired toppings. 

Your Holiday Guests

So we are only 10 days away from Thanksgiving. Are you ready? Or was this a rude awakening and now you're having a panic attack? It's going to be okay. Take some deep breaths. I'm here to help.

Did your stomach just jump into your throat because you are going to have a house full of people come next week? I understand completely. Did you just remember you need to feed all of them for multiple days, and not just the big one? Sure, you will have leftovers after Thursday, but what the heck are you gonna do until then? Again, don't worry, calm down, EMM is here.

This is actually a tried and true recipe from my Grammy. It's something I've been making for years, and is perfect for any busy weeknight. So why not plan it for those couple days when you're still working before the holiday, but have to come home to a house full of people asking "What's for dinner?" Let's face it, if you are going about your normal day of work, school and life, plus prepping for Thanksgiving, coming up with dinners every night that week isn't going to be too easy. But this is!

Now, heads up! When you read the recipe, and see it calls for margarine, many of you are going to be inclined to say "Oh I can use butter instead." Don't do it. Seriously. I did the same thing once and regretted it. I don't know why, but the flavor completely changes and I don't like it. It's about the only recipe I have that flat our calls for margarine. Most of the time I am an all butter all the time girl, but not with this.

This feeds the 3 of us quite comfortably with a good sized portion each. So, if you're cooking for a big crowd, I suggest making two pans of it. It's going to go quick, I promise.

But if you aren't expecting house guests, don't feel like this isn't for you. It makes a terrific comfort meal any time, and once you make it once, it will become a part of your regular meal rotation, just like it did in my house!

Don't worry if you aren't quite ready for Thanksgiving. You still have time...just not too much, so start planning those meals now and cross one thing off that to-do list!

Chicken on Rice Casserole

2 lbs. boneless chicken tenders (about 8-9)

1 1/2 c. instant rice, uncoooked

1 can cream of mushroom soup

1 can cream of chicken soup

1 can cream of celery soup

1 stick margarine, melted

1 tsp. sugar

1/4 c. lemon juice 

Garlic Powder to taste

Salt and Pepper to taste

Dried Parsley for garnish

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large bowl combine rice, soups, salt and pepper. Stir well. Transfer to baking dish and spread evenly. Lay chicken on top of rice. In a small bowl whisk together melted margarine, sugar and lemon juice. Pour over top of chicken. Season chicken liberally with salt, pepper and garlic powder. Bake for 1 1/2-2 hours until rice is tender. Stir well before serving. Garnish with parsley.

Smaller Holiday {A Post for Earth Fare}

All of your family members gathered around a huge table of food. House guests filling your home from December 20th until after the New Year. Holidays spent with those whom you love most in the world. For many of us, these are the images that come to mind when we think about Christmas...even if it isn't the reality. Sure, we would all love to be with every single family member at some point over the holiday season, but for most of us, it just isn't practical.

Many of our families are spread all over the country, and getting everyone in the same place to celebrate can't happen. I know many families who will only have a few people at their Christmas table. In fact, mine is kind of like that. We spend Christmas Day with my parents, just the 3 of us. So that makes 5. It is normal for us, and our little group is perfect to us, but so many out there will have that or even less. Now, for us, we still make a huge spread, but if you aren't in the mood to roast a 15 pound turkey for just a few people, I think this would be an incredibly delicious alternative.

There were a few years when it was just my mom, dad and I, and we had a roast chicken on our table. About 4 pounds, just enough for the three of us, but juicy, flavorful and just as festive. If only mom would have had a Crock Pot. She could have done this instead, and totally cut down on the stress of "If the chicken cooks at this temp, but this ____ cooks at that temp, how do I make it work."

This is some of the most tender and moist chicken I've ever made at home. And yes, before you ask it really does taste like those store bought rotisserie chickens we all enjoy so much. With this, some mashed potatoes, a veggie, cranberry sauce, rolls and dessert, and your smaller holiday meal can be complete and just as holly jolly its huge counterpart.

Not having a house full of people might be a little different than what some are accustomed to this time of year, but the smaller, more intimate holidays can be just as fun, special and of course, yummy!

Crock Pot Rotisserie Style Chicken

1 (4-5 lb.) roasting chicken, patted dry

3 tsp. kosher salt

1 tsp. paprika, plus extra for sprinkling

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. dried thyme

1 tsp. Italian seasoning

1/2 tsp. black pepper

Dried Parsley

Spray 6 quart crock pot with nonstick spray. In a small bowl combine all ingredients except chicken and parsley. Rub chicken thoroughly with mixture, including inside cavity. Using string or metal prongs, attach legs and wings to body of chicken to ensure it staying together. Place in crock pot. Sprinkle with extra paprika. ADD NO EXTRA LIQUID. Cook on LOW for 6-8 hours. When done, baste with juices and sprinkle with dried parsley. *NOTE* Mine came out perfectly golden brown and crispy, but if yours does not, just transfer to a baking dish and broil for 5-7 minutes.

Shared at Weekend Potluck

Christmas at Grandma's Day 2

Did you catch Monday's post? It was a terrific festive veggie salad that would be beautiful on your holiday table. And today I'm sharing what would be a tasty main dish alongside it!

I'm kind of a chicken addict. I love it any and all ways, and if it weren't for husband I wold more than likely cook it multiple times per week. But as it is, he isn't the biggest chicken fan in the world, so I try to limit myself to once every week, or even every other. And when I do make it, I know he will be more likely to enjoy it if it's white meat. While I love the flavor of the dark, he is the exact opposite.

So when I saw this recipe in Christmas at Grandma's, I knew it could be a happy compromise for us both. Now, I will admit I'm not a fan of breaded baked chicken. It's not my first choice because I am always afraid of it coming out mushy or bland or both, but with this recipe neither is a worry!

This comes out with a crispy outside, tender and juicy inside and flavor galore! If you're going to be entertaining holiday guests, this would be a great choice. Simple and quick for the host and delicious for your guests.

We can all use more chicken options, rather it be for the holidays or a weeknight meal. Oh, and you can have a chance to win a copy of this new Gooseberry Patch cookbook too! Just click here to enter!

Zesty Baked Chicken

3-4 boneless chicken breasts, patted dry

1/4 c. butter, melted

1/4 tsp. garlic powder

1/2 c. bread crumbs

1/4 c. grated Parmesan cheese

1 tsp. dried oregano

1/4 tsp. paprika

2 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 350. Season chicken with salt and pepper. In one shallow dish combine butter and garlic powder. In another mix together bread crumbs, cheese, oregano, paprika, parsley, salt and pepper. Lightly grease a 9 x 13 baking dish. Dip each piece of chicken in butter and then cover in bread crumbs. Shake off excess. Place in baking dish. Cover. Bake for 45-60 minutes. Uncover and bake for 15 more minutes. 

Shared at Weekend Potluck

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

So Many One Pots

One pot meals, or "wonders" as we foodies call them. Can you get enough? I know I can't. Any time a recipe includes those magic words, or I figure out a way I can transform one to include them, I am ecstatic!

I'm pretty sure our schedule is busier and busier every single day. I can't remember the last time I literally had nothing to do. Sure there are times when I don't have to be anywhere, per say; but if it's through the week, I still have to take and retrieve little man from school, and usually to and from Tae kwon do. Seriously, I can not tell you the last time I did not the leave the house for an entire day.

It's funny because when Monkey was a baby there were days on end I wouldn't leave the house and long or just a trip to the post office; and now I look forward to days like that!

With so much going on when I can feed the family and not spend a lot of time doing it, I'm a happy mama. This meal is also perfect for those of you who are trying to eat less carbs. Me? I'm a die hard carb lover, but even I like to lighten it up a bit now and then. Ya'll know Fried Cabbage and Noodles is one of our favorites, but this has swapped out the pasta for protein, and with a boy who is getting ready to head back into TKD tournament season, the lighter the better.

Not only is this a one pot meal, it's a under 30 minute meal. From start to finish, you can be sitting down to dinner in almost no time. I served this with some fresh cantaloupe and crusty rolls on the side and it was a filling, satisfying, and delicious meal.

If your calendar is getting fuller by the minute, take a break when it comes to dinner time and trust your everyday mom to lend a hand!

Cabbage and Beef Skillet

1 lb. ground beef

1 medium head cabbage, chopped

1 medium white onion, chopped

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

1/2 (6 oz.) can tomato paste

1 TBS cider vinegar

1/2 TBS chili powder

1/2 tsp. garlic powder

Pinch red pepper flakes

Salt and Pepper taste

Dried Parsley for garnish

In a large skillet, brown beef and onion until no longer pink. Drain if necessary. Add tomatoes, tomato paste, vinegar, chili powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine. Add cabbage and stir. Bring to a boil. Reduce heat, cover and cook, until cabbage is tender, about 15-20 minutes. Garnish with parsley. *NOTE* If your tomatoes aren't very juicy like mine, add about 1/4 cup water with cabbage to make boiling possible.

Shared at Weekend Potluck

Back To School Rush

We are two weeks in folks, and I'm already counting down the days until Christmas break. Okay, so maybe it isn't quite that bad, but I can say for sure I know when Labor Day is...and every other day off is circled on the calendar in red! 

Not only do I want my boy back home with me, but I'm just tired. Exhausted. We both are. I know we will get back into the swing of things and it won't always seem so overwhelming, but I don't know if we will ever welcome that early morning alarm. What can I say? We like our sleep. 

Once again I'm trying to find ways for supper to be easy and stress free. By the end of the day, after homework is done (and there is A LOT of it this year) I'm simply too fried to have to think too hard about what I'm making for dinner; and I know so many parents out there feel the same way. 

On days like this we need all the help we can get, and our slow cookers can be our best friend. I love these because if you have a programmable Crock Pot, you can put them on in the morning so they can cook and shut off while you're gone at work, or busy at home. Or, the other option for folks like me, who don't have one that fancy, they only have to cook a couple hours, so you can put them on when you get home and still be eating at a decent time. Or, the third option, cook them when you are home, chill and then reheat the next day! 

Anyway you decide to do it, you will be a rock star to your family. These are cheesy goodness on a bun. Think sloppy joe, but with melted, ooey gooey cheese! Liquid gold right there! Add your favorite burger toppings, some fries and dinner is served! 

School days are a blur sometimes, but we still need to eat. Make it as easy on yourself as possible. Don't stress. Just sit down with your family, hear about their day and enjoy a meal!

Crock Pot Cheeseburgers

Originally Developed for The Children's Museum

2 lbs. ground beef

2 tsp. onion powder

2 tsp. garlic powder

1 c. dill pickle slices, finely chopped

2 TBS Worcestershire sauce

3 TBS yellow mustard

8 oz. Velveeta cheese, cubed

Salt and Pepper to taste

Pretzel Buns

Sliced Tomatoes

Lettuce

Ketchup

In a large skillet over medium heat, brown ground beef until no longer pink. Drain if necessary. Season with salt, pepper, garlic powder, and onion powder. Add mustard and Worcestershire sauce. Stir to combine. Spray Crock Pot with nonstick spray. Add beef mixture. Add cheese and pickles. Stir well. Cook on LOW for 2 hours until cheese melted. Serve on buns with toppings, or add your own!
*NOTE* I like to put the lettuce on the bottom of the bun to act as a barrier as to avoid squishy buns. And I use a little dollop of ketchup as “glue” for the tomato!

Shared at Weekend Potluck

Yay!!! He Was Home

Back when Mr. E and I were first married, he was 100% in charge of the grill. I didn't even know how to start the thing let alone cook anything on it. And it wasn't really an issue because we were both working, home around the same time, and while I worked on the "inside" part of the meal, he would man the grill. 

But after he and little man started training in Taekwondo, there were many evenings he would have to go straight to the dojang (the school) from work, and he wouldn't eat supper until after class; and that left Monkey and I on our own if we wanted something grilled. So...I learned. I put my big girl panties on and started grilling more and more. And I have to say, I was pretty proud of my skills. I became almost the grill master he is....almost. 

See, there is still one thing I just can't quite get the same results he can. Bone in chicken. I can handle boneless like a champ, but for some reason when I try to cook legs, thighs or breasts on the bone, they don't come out as tasty as his. So, I figure since I can grill so many other things, I will leave those to him. But that can get tricky when planning the menu. I have to make sure it is an evening I know he'll be home, or on Sundays. Those are our allowed bone-in grilled chicken days. 

In fact, this was our supper last Sunday. I was craving some grilled drumsticks and wanted that bright, pungent flavor of lemon. Lemon on chicken is so perfect. It gives it tons of flavor, and helps to keep it so moist and juicy too. 

So many of us are grilling out every chance we get this time of year, and it's easy to fall into a chicken rut. Put some life back into yours with this flavorful, simple and delicious dish!

Grilled Lemon Pepper Chicken

7-10 chicken drumsticks

1/4 c. olive oil

2 TBS lemon pepper seasoning, divided

Juice of 1 lemon, divided

2 tsp. garlic powder

Salt and Pepper to taste

Non Stick Spray

 Combine chicken, olive oil,  1 TBS lemon pepper seasoning, garlic powder, salt and pepper. Toss to combine. Cover and marinate in the fridge for 8 hours. 30 minutes before ready to cook, allow chicken to come to room temp. Spray with non stick spray. Sprinkle with other 1 TBS lemon pepper seasoning and drizzle with half the lemon juice.  Preheat grill to high. Spray with nonstick spray. Sear chicken for 1 minutes on all sides. Reduce heat to heat to low, cook, and turn often until chicken is cooked through, about 30-40 minutes. Remove from heat and drizzle with remaining lemon juice.

Shared at Weekend Potluck

Less Carbs, Extra Protein

So, ya'll know how much I love pasta. We don't need to discuss this again. But here is the latest update. Did you know a pasta addiction is genetically transferable? Yep, it can go from parental DNA to offspring; and  apparently it's located on the X chromosome because I have passed this obsession onto my son.

I've known for some time he loves his pasta...since about the age of 1 in fact, but I guess I never realized just how much until recently. Any time I ask him what he's hungry for me to make (when planning my menu), 9 times out of 10 he will answer with some sort of pasta. When we let him pick what restaurant to eat it, many times it's our favorite Italian place. When he comes home from school and asks "What's for supper" if I answer with pasta...he doesn't ask for a snack because he wants to save room. And if I tell him I've got a new casserole in the oven his first reaction is "What kind?" to try to see if it includes some sort of noodle.

Yeah...he's my kid. No doubt about it. (Not that there ever was.) But I'm not going to let him eat his favorite as much as he would like. After all, it's hard enough to keep him in clothes that fit, I don't need to have a carb overload make it even harder. So I need to find ways to give him what he loves, just in smaller quantities; and this casserole is the perfect solution!

Only a half pound of pasta to feed a family? Yep! How? By adding so many other things it takes that 8 ounces of pasta and bulks it up to a filling, delicious meal. Plus, some extra protein thrown in with meat and beans. He gets what he wants, and I can feel good about it.

My boys don't eat chili without some pasta on the bottom of the bowl, so this was like a hearty bowl of chili in casserole form. If you are worried about spice level with the cumin and chili powder, don't be. It tastes like it has a packet of taco seasoning in it, with the same heat level. Just a little extra from the green chilies to wake up your taste buds.

If you have little pasta lovers in your house too, give the people what they want. Just do it in a more sneaky way, remembering less is more! 

Chili Pasta Bake

1/2 lb. small shell pasta, cooked and drained well 

1 lb. ground beef

1 medium white onion, chopped

1/2 TBS vegetable oil

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

`1 (15 oz.) can tomato sauce

1 ( 15 oz.) can light red kidney beans, rinsed and drained

2 tsp. cumin

1 1/2 TBS chili powder

1 tsp. garlic powder

1 bunch green onions, chopped

2 c. fiesta blend shredded cheese, divided

Salt and Pepper to taste

Preheat oven to 350. In a large skillet heat oil over medium heat. Add onion and saute until soft. Add ground beef and cook until no pink. Drain if necessary. Add garlic powder, cumin, chili powder, salt and pepper. Stir in tomato sauce, diced tomatoes and kidney beans. Mix to combine. Bring to a boil. Reduce heat to low and cook for 10 minutes. When pasta is drained, add it to meat mixture. Add 1 c. cheese and stir well. Transfer to a greased 9 x 13 baking dish. Bake for 30 minutes. Sprinkle with green onions before serving. 

Shared on The Country Cook April 24, 2015

Forget Frozen, Make Your Own! {A Post For Earth Fare}

In no way will you ever hear me bash convenience foods. You've heard me say it time and time again...take the help from the store when you need to, and don't have an ounce of guilt about it. We are all super busy and if there are times we need to cut corners to make sure our families are still fed a good meal, well then, that's how life goes. So, the above title, is in no way a push for you to stop buying frozen anything. It's simply a statement about this recipe specifically, and if you have the time, what you can do with it!

I'm kinda a fry snob. They have to be just right for me to really rave about them. The right texture. The right flavor. Even the right temperature. I hate cold fries; but I also can't stand ones that burn my mouth with hot leftover grease.

So, when I set out to my own steak fries, I'm not even going to lie to you, it took me a few tries to get them just how I wanted them. For my taste buds, these have the perfect combination of seasonings. But feel free to add your own and switch them up. This is really a method, a jumping off point, that could lead to a thousand different varieties.

These would be so good with anything coming off the grill this summer! Steaks, burgers, hot dogs, barbecue...steak fries go with them all!

Oh, and on that time issue? These really don't take that much more than their frozen counterpart. Just a few extra minutes in the prep department to cut them. So if you have those few moments to spare, treat your family to something a little extra special. And if you don't? Well then, reach for that bag of frozen tater tots and know I fully support you!

Oven Steak Fries

6-8 medium potatoes, scrubbed and cut into wedges

1-2 TBS steak seasoning, to taste

1/4 c. olive oil

1/2 tsp. garlic powder

Salt and Pepper to taste

Preheat oven to 425. In a large bowl mix potatoes, oil, and seasonings. Stir very well to coat. Transfer to a large baking sheet that's lightly sprayed with nonstick spray. Bake for 30 minutes. Carefully turn. Bake for 10 minutes more. Change oven to broil setting. Cook for 5-7 minutes until golden.  *NOTE* To cut potatoes into wedges, cut each in half lengthwise. Then cut each of those halves into 4 wedges. 

Shared on The Country Cook April 17, 2015

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas

10-12 small flour tortillas

1 (15 oz.) can black beans, rinsed and drained

1/4 c. sour cream

2 c. shredded Mexican blend cheese, divided

1/2 tsp. garlic powder

1 (4 oz.) can diced green chilies

1/2 tsp. ground cumin

1 (16 oz.) salsa verde 

3 green onions, chopped

2 TBS chopped cilantro

Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 

Shared on The Country Cook Mar. 27, 2015

Are You Ready For Some Football??? {A Post For Earth Fare}

It's finally here people! Super Bowl weekend is upon us. Okay, so maybe I'm a little more excited than I should be. But let's face it. Even if you aren't a football fan. Even if you don't know what teams are playing. Even if you don't care about the commercials or the half time show...we can all unite behind one aspect of Sunday's game. One important, universal tradition near and dear to all our hearts...the FOOD!

Sure, I love the game. I love the excitement. I love to watch all 4 quarters of football. But I realize in the world of women, I'm part of the exception group. (And yes, I remind my husband often how lucky he is to have a wife who not only likes the game, but understands it as well!) Many of you ladies out there could care less about those 4 hours Sunday night, but you still put on the happy face, fire up the ovens and make sure all the pigskin fans in your life have a great time.

Here is a dish that is as simple as chopping, stirring and pouring; and in about a half hour, you have something creamy, delicious and perfect for dipping! In fact, this one is so good, you might want to make two batches because it's going to go fast! Especially when you are eating the first before you can set it out for the others!

If you love spinach artichoke dip, this is very similar. And it's not missing the spinach because we don't like the green stuff. We love it! I just felt like something a little different this time. Plus, if you've got kids at your Super Bowl party, the spinach might turn them off a little, but this cheesy goodness won't! But feel free to add some spinach for extra flavor. I'm sure it would be delicious!

Sunday will be one of the biggest foodie days of the year. Be sure to have yummy things for everyone to nibble on, as they root for their favorite team. Or in our case, with our team sitting this one out, yummy things to nibble on while we watch the commercials and scream at the refs! 

Hot Artichoke Dip

1/2 c. sour cream

1/2 c. mayo

1 (14 oz.) can artichokes in water, drained and chopped

1 tsp. Tabasco

1 tsp. lemon juice

1 tsp. garlic powder

1 c. grated Parmesan cheese

Salt to taste

Preheat oven to 350. In a medium bowl combine sour cream, mayo, artichokes, hot sauce, lemon juice, garlic powder, cheese and salt. Stir to combine. Spread into a 9 inch pie plate or a quiche plate. Bake for 25 minutes. Increase heat to 375 and bake 5-10 minutes more until browned on top. Let stand 15 minutes before serving. Serve with crackers, pita chips, etc. (Or seriously....eat it with a spoon!)

Shared on The Country Cook Jan.30, 2015

Artichokes at Very Good Recipes

I Can't Help Myself

No matter how hard I try, I can't stay away from the potatoes. They call out to me in the produce section. Even if I have something else planned on the menu, the taters sense me walking by and entice me with their wicked ways.

Okay, I can't lie. That scenario only takes place in my mind. (In case you hadn't figured that out for yourself!) And honestly, I don't really try that hard to stay away from them. In fact, I don't try at all. They are a staple in the Marshall diet, and we can't get enough!

I think one of the reasons I gravitate towards them so much, besides the delicious factor, is no matter when it is, I can almost always find them on sale at one store or another, especially red potatoes. From the regular size to the "baby B's", they are budget friendly year round.

This recipe came about after I had once again purchased some red potatoes out of the bulk bin that were on sale for $.99/lb. I had them. I had supper to make. It was time to figure out what to do; and this is what happened. A little of this. A little of that and wah-lah a new potato recipe is born.

One of my favorite things about this preparation, is you can easily split the work into two stages. Precook the potatoes in the morning before work, or even the night before. Then you have a great head start at the end of the day. Plus, you can easily add whatever herbs and spices you feel like at the moment. Just be sure not to move them around too much in the beginning. This will give you the brown "crusty" edges you see in my picture, which is most definitely the best part!

If you have an addiction to potatoes like me, don't make apologies. Embrace it! Love it! Enjoy every single bite! 

Skillet Red Potatoes

7 medium-large red potatoes, cooked and cut into 3/4 inch cubes

4 TBS canola oil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Dried Parsley, for garnish 

Heat oil in large skillet over medium-high heat. Add potatoes in single layer. Do not move. Allow to cook/brown for 3-4 minutes. Stir. Season with salt, pepper, garlic powder, onion powder, and paprika. Continue to fry and stir for 15 minutes until browned on all sides. Remove to serving platter, and sprinkle with parsley *NOTE* To precook my potatoes I microwaved them for 10 minutes, until just fork tender. 

Shared on The Country Cook Oct. 31, 2014

Car Repairs and Recipes

Not two things that normally go together, right? But last week, they did for me, and the result is going to be something yummy for you!

I hate car repairs. Ugh. They are so annoying. And more often than not, so expensive. Luckily, this time was a "planned" visit, not unexpected, so it was a tad less painful. 

So as I sat there in the waiting room, finding ways to pass the 3 hours it was going to take for them to finish my car, and I found myself talking food with a couple other ladies also waiting. We were watching Food Network  and discussing what the chef was making, which turned into things we love to make, which then turned into us swapping ideas and recipes. 

One of the ladies said she had just made a recipe for her boyfriend, who is pretty picky, and he loved it. She works weird shifts, and is always looking for ways to use her slow cooker to make meals easier. She said it was great because she could have it cooking while she worked, he could eat when he got home, and it was still just as delicious when she got home later. With our busy schedules, dishes you can eat out of all night long are a must!  

If you love chicken pot pie, you're going to adore this. It's like the inside of a chicken pot pie your grandma used to make, turned into a comforting bowl of soup. Think pot pie without the crust. Which, for me is quite appropriate since when I was a kid I always left the crust on the plate after I ate the entire middle out.

This makes the perfect "set it and forget it" fall supper. It's full of flavor and will warm your family up in no time. I can't say I'm ever going to enjoy getting the car repaired, but at least this time I came out of it 

Crock Pot Creamy Chicken Stew 

3 boneless chicken breasts, cubed

3 c. frozen mixed veggies 

2 (10 3/4 oz.) cans cream of chicken soup

1 can water

3 medium potatoes, peeled and cubed

1/2 tsp. onion powder

1/2 tsp. garlic powder

2 tsp. dried parsley

2 tsp. cornstarch

Salt and Pepper to taste

Combine all ingredients except cornstarch in slow cooker. Mix well. Cook on HIGH for 6 hours. Combine cornstarch with 3 tsp. liquid from stew. Stir well, Pour back into stew. Cook until thick, about 10-15 minutes.

Shared on The Country Cook Sept. 26, 2014