Air Fryer Novice

 So, who  got a new air fryer for Christmas? *Raises hand*

Yep, I have joined the cool kids club!

Want to hear the funny part? 

I actually had an air fryer given to me through the blog. It was a very nice one, but on the larger side. It was very intimidating, at least to me. Plus, we don't have a lot of extra counter space in the kitchen and when I decided I wanted an ice maker, I decided the air fryer had to go. I found it a very lovely home with a friend, and she was super excited. (And that ice maker? One of the best purchases ever!)

Fast forward to this past fall and I had the opportunity to have another air fryer given to me for work purposes. I did learn from the last time and asked for it to be a smaller model. We still didn't have the counter space for it, so a new microwave cart was promptly ordered and it now resides happily on the bottom shelf. 

I will fully admit I am having fun playing around with it, finding all sorts of things to make in it. From frozen taquitos and jalapeño poppers for our New Year's Eve appetizer buffet, to tasty weeknight meals. 

One of the first dishes I knew I wanted to try was salmon-for my boys. I don't eat salmon (thanks to a nasty food poisoning over 20 years ago) but oh my they love it. So, I knew I would score major wife/mom points with this one! 

This is the easiest fish recipe ever, and it comes out with immense flavor. Since I don't eat it, I will share what the hubby said after the first bite. "Oh my gosh. It's moist. Falling apart tender. I taste sweet, savory and a little tang too." Both he and the teenager agreed it was 100% delicious and I had their "permission" to make it again and again. I would say that is a rave review!

If you're experimenting with your new air fryer, or even a seasoned pro, I hope this simple but oh so flavorful salmon makes it way to your table soon. And be on the lookout for more air fryer recipes as I get more comfortable with my new toy!

What Temperature To Cook Salmon In The Air Fryer

Various recipes will say temps between 350 and 400. I did 400 because my filets were a little thicker than 6 ounces. 

How Long Do I Cook Salmon In The Air Fryer

Again, different recipes have different cook times. Some say it's done as quick as 7-9 minutes. This one takes a little longer. The size of your air fryer will determine cook time.

Can I Use Oil In The Air Fryer

When you want to use oil on something in the air fryer, be sure to put it directly on the food. Brushing or spraying oil on the food itself helps to protect the air fryer surface.

Should I Use Salmon With or Without Skin

You can use either in this recipe, but I will tell you while I prefer skin off, it would help to keep the salmon together once cooked. This was super fragile and fell apart very easily-having the skin on would have helped to prevent that. Salmon skin is absolutely edible, and would nice and crisp in the air fryer.

 How Do You Know Salmon Is Cooked In The Air Fryer

Salmon turns opaque when cooked and becomes very flaky. But the only sure way to know it has reached that 145 degree temp is with an internal meat thermometer.

 

Easy Air Fryer Salmon

2 salmon fillets, 6-8 ounces each

1 TBS stone ground mustard

1 TBS brown sugar

1/2 TBS olive oil

1/2 TBS soy sauce

1/4 tsp. garlic powder

Salt and pepper

Fresh parsley

Lemon 

Preheat air fryer to 400. (Check your manual- mine needs about 5 minutes) In a small bowl combine mustard, soy, brown sugar, olive oil, garlic powder, salt and pepper.  Using paper towels, dab salmon dry on both sides. Brush mustard mixture on salmon, on both sides. Sprinkle with extra salt and pepper. Place in air fryer basket. Cook for 10-15 minutes, until internal temp of 145. Carefully remove and garnish with parsley. Serve with lemon and tartar sauce if desired. 

Best Tips

You can use salmon with or without skin. I prefer without.

Air fryer size will alter cooking times. Mine is an 8 quart. 

Start checking salmon after 10 minutes and continue cooking until a meat thermometer reaches 145 degrees.

The salmon will be very fragile. Use a sturdy, flat spatula to remove. It might still fall apart. 

Dijon or spicy brown mustard would also be delicious.

You can substitute honey for brown sugar. 

Want a great homemade tartar sauce? Here is my recipe. 

Shared at Weekend Potluck

Happy (Almost) 2021

 How was your Christmas? I hope it was a day surrounded by those you love most in the world, with magic, joy and peace. (Even if some had to join virtually!)

We had a wonderful holiday, with celebrations over a couple days. According to the mound of presents under our tree Christmas morning, our boys were VERY good this year. (But Mommy could have told Santa that!) 

Now that my most favorite time of year is behind us, I tend to get a little depressed. I won't even lie. December 26th is my least favorite day of the year. But I do have something to look forward to! Our annual New Year's Eve Buffet! 

If you've been following me for a good amount of time, you know our tradition. Every NYE, I make a huge appetizer buffet filled with yummy things. We stay in, my parents come over, we eat, we watch movies, we play games, we eat, we stay up for the ball drop, we eat....you get the picture. 

So while many will be doing an "at home New Year's Eve" for the first time this year, we are experts and it's one of our most fun traditions!

If you're planning some tasty food to welcome 2021, this slow cooker beer braised sausage could definitely be added to the menu! This is a versatile recipe that you can serve as an appetizer (just cut it into smaller pieces) or for a simple weeknight supper. It's delicious right out of the Crock Pot, but we also love putting it on some hoagie buns for a sandwich dripping in yum factor. 

I know many like to serve pork for good luck in the New Year, so this could be a fun twist on that tradition too! 

Without a doubt, 2020 will go down in history as one of the worst years ever, at least in most of our lifetimes. But I think there is a lot to be thankful for as we look back too. Sure, it might not always be the easiest to see, or focus on, but even in the darkest days this year, our family has been so incredibly lucky. So I am trying to focus on that as we say goodbye to another year, but am also ready to welcome 2021 with open arms. I wish you a happy, healthy and delicious New Year...only good things ahead!

 Slow Cooker Beer Braised Sausage

3 (9 oz.) packages smoked sausage

1 large white onion, thinly sliced

1/2 c. brown sugar

2/3 c. light beer

1/4 c. spicy brown mustard

1/4 c. apple cider vinegar

1 TBS water

2 tsp. cornstarch

Slice sausage into 1-2 inch pieces. Spray the slow cooker with nonstick spray. Lay sliced onions in bottom. Lay sausage on top of onions. In a medium bowl, whisk brown sugar, beer, mustard and vinegar. Pour over sausage. Cover and cook on LOW for 6 hours. About 15 minutes before serving, mix water and cornstarch. Add to slow cooker. Stir and cook on HIGH about 10 minutes until thickened. Serve as is or on hoagie buns with sauce drizzled over top.

 Shared at Weekend Potluck

Downhill From Here

So, believe it or not, but back to school is right around the corner, and I know for some of you, it's already here. Summer will wind down. Fall will be here before we know it, Halloween, the holidays...and oh look it's 2019....Happy New Year!

Okay, so maybe I'm being a little over dramatic, but I know I'm not the only one because a friend on Facebook and I just had this conversation the other day, and I have seen a few memes saying the same thing. Good to know it's not just me that feels like as soon as the school buses run again, it's just a down hill coast until next year, or at least that's how it feels.

It actually makes me so sad because you know how much I love summer, and having the boy home with my all day. Plus, with both of my babies having August and September birthdays, it only adds to mommy's depression. Needless to say I'm not ready for 2 and 14! 

But...in the spirit of taking each day as a gift, and cherishing every stage, let's talk about what the new seasons mean in food! We are going to need simple meals for those busy school nights, and not too long from now, we will need fun stuff to eat during the big game, and tailgating. And that is exactly what I've got for you today!

Sliders are all the rage right now. You probably see as many recipes for them as I do, so you know there are about a million versions; and I'm 100% on the bandwagon. I love coming up with new ones, and this is my latest idea. 

A warm ham and cheese sammy is such a classic, and these take it to a new level with some great flavor and a little kick. Don't worry if you're feeding little mouths though, they aren't too spicy for them, and you can always adjust the recipe to make sure. 

If you feel like time is flying and you're not ready for the "next" of anything either, sit down next to me. We will drown our sorrows in a yummy sandwich!

Kickin' Ham & Swiss Sliders

1 (9oz.) container smoked ham deli meat

8 sliced Swiss cheese

12 count honey slider buns

1 1/2 TBS horseradish sauce

1 TBS spicy brown mustard

1 stick butter, melted

2 TBS brown sugar

1 tsp. onion powder

2 tsp. Worcestershire sauce 

1 TBS dried parsley

1/4 tsp. salt

1/4 tsp. pepper

Spray a 9x13 baking dish. Preheat oven to 350. Remove tops of buns, but leave bottoms intact. Carefully spread horseradish sauce across bottoms. (I used a pastry brush) Lay in bottom of baking dish. Top with ham and cheese, overlapping to cover entire area. Replace bun tops. In a medium bowl whisk together butter, mustard, brown sugar, onion powder, Worcestershire, parsley, salt and pepper. Baste sandwiches liberally with sauce, making sure to get it between and along sides. Cover dish with foil and bake for 20 minutes. Uncover and bake 10 additional minutes. Cut sandwiches apart and serve hot. *NOTE* This is NOT prepared horseradish. Horseradish sauce can be found in the condiment aisle.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Barbecue Season IS Coming

When spring has sprung one day, and the next there are snowflakes are falling from the sky I keep telling myself over and over warmer weather is on the way. 

It has to be! The first official day of spring is this week, it is staying light out until 7:30 or later, and I am starting to crave all things dubbed "warm weather" food. ALL of these are signs my favorite time of year is right around the corner. 

So this past weekend when the sun was shining and the thermometer went above 50, it was time to grill! I had my Barbecue Burgers on the menu, with some roasted asparagus and wanted a summer side dish too! Obviously the first two things that came to mind were either potato or pasta salad. Well, we had just had potato salad so pasta salad it was. Macaroni to be exact; and it was time for something new. We all adore Mom's Macaroni Salad, but I wanted to try something new. 

I didn't know for sure what it would have in it, but I knew it would have LOTS of hard boiled eggs in it. A little brainstorming and taste testing later, I had complete success. In fact, Mr. E tasted it when it was still half warm and said "I don't even care it's warm. We need lots of that. Lots and lots." I knew it was a winner! 

With all those backyard barbecues and cookouts that are coming our way, one more macaroni/pasta salad recipe is sure to come in handy. Not to mention the graduation parties, bridal, baby showers and picnics, there will be so many times to eat this I can't wait! But if you don't want to wait...I think it would be super tasty with your Easter ham too!

Country Macaroni Salad

1 lb. elbow macaroni

6 hard boiled eggs, chopped

2 celery ribs, diced

1 1/2 cups mayo

2 tsp. yellow mustard

2 TBS sweet relish

1/4 tsp. onion powder

1 TBS Worcestershire sauce

1 TBS dried parsley

1/2 tsp. celery seed 

Salt and Pepper to taste

Cook macaroni, rinse and drain. Place in large bowl in fridge for 20-30 minutes to chill. In a medium bowl mix mayo, mustard, relish, onion powder, Worcestershire, parsley, celery seed, salt and pepper. When macaroni is chilled, add chopped eggs and celery. Stir combine. Pour dressing over mixture. Stir well. Chill in fridge until ready to serve. Stir before serving.*NOTE* Allowing the macaroni to chill not only cools it, but it also prevents the salad from becoming watery.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Southern Inspiration

Today's recipe is going to begin with a disclaimer. I am NOT a Southern cook. I have never nor would I ever claim to be. Sure, I say ya'll and love me some greens, but alas, I am born and bread in Indiana. So, if you consider yourself one, or have been eating your granny from Mississippi's food all your life and know Southern food, and read this and think "that's not Southern"...please keep the hate mail to yourself. This is an interpretation of mine, a born and raised Yankee, just trying to make something new and yummy. 

 I don't care what the weather is doing outside, sometimes I just want foods that are not considered to be "in season." It can be 80 and sunny and I crave a certain soup, or it can be 30 and snowing and I want a big helping of potato salad, which was the inspiration for this. Well, except the weather part. It was actually unseasonably warm the day I made this. 60 in Indiana the last week of November? Yeah, that is odd, but we'll take it. 

When I sat down to plan my menu for the week, I couldn't get the words potato salad out of my head. I just wanted it. Now. And I wanted a new kind. I love the various recipes I have for it. From my Amish style to my Classic to the Loaded filled with bacon, they are all delicious. But I was just in the mood for a new kind. So I started reading, researching and of course Googling. 

After about a thousand recipes I came across a few I wanted to combine into my own creation, with this being the result; and to me it is Southern.

I know a lot of people are gearing up for that big holiday ham, and many serve potato salad with it. See, it's just not for summer! Lots of families are going to sit down next to the twinkling Christmas tree with some sliced ham and big ol' pile of tater salad next to it. If you're one of them, this would be a great version to include!

Southern Potato Salad

32 oz. bag frozen diced potatoes

3 hard boiled eggs, chopped

1 c. mayo

2/3 c. minced sweet pickles*

1/3 c. pickle juice

1 tsp. onion powder

1 1/2 tsp. yellow mustard

1 TBS dried parsley

Salt and Pepper to taste

In a large pot cover frozen potatoes with cold water. Bring to a boil and cook until tender, about 7-10 minutes. While potatoes cook whisk together mayo, pickle juice, onion powder, parsley, salt and pepper. Set aside. Once potatoes are cooked, drain well and add to a large bowl. DO NOT RINSE Mash slightly with a potato masher, leaving some chunks. Mix in pickles and eggs. Add dressing and mix well. Chill several hours before serving. *NOTE* The BEST way to get the pickles minced is to chop and then add to a food processor and pulse a couple times. You want them fine. Also, the potatoes will be warm when you mix everything, so when you add the dressing, it might look too wet and "soupy". That's okay. It will set up in the fridge. You want the potatoes warm because it absorbs the dressing.

Inspired by Southern Plate

Holiday Ham

Okay, so the turkey is so last week. It is time to move on. Now it's time to talk ham.
Well, that might not be totally true, because I know many, many people who will enjoy another bird come Christmas. But in my head, as soon as Thanksgiving is over, it's time to think about that big, beautiful, tasty, holiday ham.

In fact, as you can see from this recipe I actually started thinking about it pre-Turkey Day. I have to. I'm a food blogger, and while holiday recipes are terrific, it means we foodies are developing, testing and re-testing weeks before the big day.

I made this for a simple weeknight meal (Yay for Crock Pot!) but I think it would be terrific for those upcoming holiday parties and family gatherings. Plus, if you make a big ham one day, and need another meal the next, you could usually substitute the deli ham with some leftovers, and make it even more delicious.

I served this family style, with the buns on the side. The ham has a pretty tasty sauce that comes with it, and if it sits on the rolls or buns too long, they will get soggy. So if you're thinking of putting this out for a Christmas party, I suggest doing the same thing; and that way, you can keep the meat on warm in the slow cooker all night long.

I can't believe Christmas is less than a month away. We are super excited at our house of course, with this being Max's first. These boys are by far the two most precious gifts of my life and I'm going to enjoy every single minute of this holiday season.

If you're looking for something new to do with your holiday ham, I think this is just what you've been wanting. A good ham sandwich is a classic, and these have a little something extra to make your guests say YUM!

Slow Cooker Ham Sandwiches

1 1/2 lbs. deli ham, sliced thin

1/2 c. sweet relish

2/3 c. packed brown sugar

2 c. apple juice

2 tsp. yellow mustard

1 tsp. paprika

Buns

Extra mustard/relish for serving

Spray slow cooker with nonstick spray. Layer ham in bottom. In a medium bowl whisk together apple juice, relish, brown sugar, mustard and paprika. Pour over ham. Cook on LOW for 4-5 hours. Serve on buns with extra mustard and relish if desired. 

Summertime Picnics

Tis the season! No! Not that one. We've got another 6 months before that. I'm talking about outdoor eating season! All those occasions we find all summer long to enjoy our favorite summer time foods in the warm sun! From cookouts and barbecues, to one of our families favorites, picnics, this time of year we find ourselves eating outside more and more!

Does your family still enjoy a good old fashion picnic? If you haven't went on one in a while, I say seize the day! They are literally one of the summer time activities we look forward to the most! Plus, they can be a ton of fun on cheap! Pack up the trusty picnic basket (I have a couple!) with yummy food, find a local park and you've got yourself a days worth of fun.

Now when it's picnic time in our house, we all of our assigned jobs. Little E usually gets to have input into which of his favorite spots we are going to visit. Mr. E loads up the car and drives. And me? Well, I'm in charge of food of course! We have the standbys we like to have every time, but I also like to come up with new things to make each picnic a culinary adventure.

So when my new friends at Smithfield offered to send me some of their delicious boneless sliced hams to play around with, I knew it was time to take my every day ham salad recipe and kick it up a notch. A friend had recently shared with me her version, and I thought combining the two would be a perfect match.

You can serve this on bread, toast, rolls, or what I used, some buttery croissants. In fact, I love using those on picnics because I can pack them separately from the salad itself and easily assemble them on site. That way our sandwiches aren't mushy by the time we are ready to eat. If you love deviled eggs, this tasty twist will be right up your alley!

Summer was made for getting outside and enjoying every last sunny minute. And what makes it even more fun? When you can take some delicious food with you and only add to the enjoyment!

Deviled Ham Salad

2 c. finely chopped ham

2 ribs celery, diced

4 hard boiled eggs, chopped

2/3 c. mayo

1/2 tsp. yellow mustard

1/2 tsp. Cajun seasoning

1 TBS dried parsley, plus extra for garnish

Black Pepper to taste

In a large bowl combine ham, eggs and celery. In a medium bowl whisk together mayo, mustard, Cajun seasoning, pepper and parsley. Pour over ham mixture. Chill for at least an hour before serving. Serve on buns, toast, with croissants or crackers. 

Disclaimer: Smithfield provided me with some samples to use in recipes. The thoughts and opinions are all my own.

Our New Year's Eve Tradition

If you've been reading EMM for any length of time now, you are well aware of how the Marshall family likes to ring in the New Year every December 31st. For those of you who have joined our little blogging family since last NYE, let me explain.

Ever since Little E was about 6, our annual tradition is to stay home, inside where it is warm, and safe off the roads, wear our pjs, watch movies, and eat ALL night long. I put out a huge buffet of appetizers (or nibbly bits as the boy calls them) and we make an entire meal out of them, for hours. And when I say huge, I'm talking enough to feed an entire house full of party guests, but just for the 3 of us. It's become such a special little tradition for us, and we look forward to it so much. It's a terrific way to finish out the holiday season.

So every year I try to come up with at least one new dish to add to the menu, and start testing them out in about mid November. This is the new addition for 2015.

No party is complete without a tasty dip, and this one combines that notion with another favorite of ours, crab! Perfect for a platter of crackers or even some pita chips! Plus you can make it ahead of time and keep it in the fridge until party time.

However you are welcoming in 2016, I hope it's in a fun, safe and of course yummy way! May the New Year bring you all the happiness and joy you can hope for!

Creamy Crab Dip

1 (6 oz.) can crab meat, drained and cartilage removed

8 oz. cream cheese, room temperature

2 TBS mayo

1 tsp. Dijon mustard

1 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

2 tsp. paprika, extra for garnish

1-3 tsp. horseradish, to taste

Salt and pepper, to taste

Dried chives, for garnish

In a medium bowl combine cream cheese, crab, mayo, mustard, lemon pepper seasoning, garlic powder, salt and pepper. Beat with electric mixer on LOW for 1-2 minutes, just until combined. Stir in horseradish. Chill for 1-2 hours. Add paprika and stir to combine. When ready to serve, sprinkle with extra paprika & chives. Serve with crackers or veggies. 

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

Little Sandwich Supper

Well folks, school is in full swing. Only 6 days in and I am E.X.H.A.U.S.T.E.D I'm not kidding! I took a nap this past Sunday! I haven't taken a nap in I don't know how long. But there I was at 4 in the afternoon laying on our bed, fast asleep.

I'm sure my sleep schedule is totally whacked out and when it's back on track I won't feel like I am asleep on my feet 24/7, but until that happens, I am finding ways to ease my life any way I can.

Supper is always one way I look to shave a little time off my oh so busy day. If there is a way I can feed my family, but spend a little less energy doing so, sign me up!

On nights when I need simple, yet scrumptious, quick yet satisfying, many times I turned to my friend the sandwich. Rather it be soup and sammies, salad and sammies, fruit and sammies....I have so many different ways I serve them up, but each gives us a supper that is easy on me, and filling for my family.

These little tasty gems will certainly become part of our regular sandwich rotation, and I'm guessing if you try them, yours too. Think hot ham and cheese taken to the next level. If you've never had a Cuban Sandwich, or "Cubano", it's filled with ham, roasted pork, pickles, Swiss cheese, mustard and then pressed until it's thin and crispy. Well, minus the roast pork, these have all of that! And the sauce on the top? Well, I could drink that stuff with a straw!

If you're looking to switch up your sandwich routine because your schedule is as busy as mine, and you too find yourself struggling to keep going at the end of the day, these are exactly what you're looking for.

Cuban Sliders

12 Hawaiian Slider Buns or Dinner Rolls

24 thin slices ham (I like the small round ones)

Sliced Swiss Cheese, cut into fourths

Dill Pickle Chips

1 stick butter, melted

2 TBS Dijon mustard

1/2 tsp. onion powder

Preheat oven to 350. Lay bottoms of buns in 9 x 13 baking dish. Add two slices of ham, two fourths of cheese and two pickles to each. Put tops on. In a large bowl, combine butter, mustard and onion powder. Whisk well. Baste tops of sandwiches liberally with sauce. Cover with foil. Bake for 10 minutes. Uncover and bake 10 additional minutes until golden brown on top.  

Shared at Weekend Potluck


Inspired by Taste of Home

As a Field Editor of Taste of Home, I share this recipe as a volunteer, NOT a paid employee. 

Classic Doesn't Mean Boring

Last week when we got back from our 2 week Florida vacation, I had a craving. Sure, there was the one to immediately go back because it was sunny and HOT there, not rainy and cool like here in Indiana. And there was the one to turn the car around because I knew the beach and amazing pool would still be waiting on me. But neither of those are what I'm talking about today. The one I'm referring to was much more topic appropriate. See, I came home with such a hankering for potato salad, it simply could not be ignored.

I have absolutely no idea where it came from. There is no logical explanation for it. It literally came out of nowhere and would not be silenced. As soon as I began to plan that first week's meals, I knew one of them had to include it...for my emotional well being.

I have a hundred different recipes for tater salad; and I'm always up for trying new versions. It is definitely one of the summer time foods I look forward to the most. But this craving was screaming for something simple. Something classic. Nothing fancy. I just wanted a good ol' fashioned eggy potato salad. I didn't really need anything else in it. No onion. No celery. No carrot. Just potato, eggs and dressing. At least the nagging craving wasn't demanding something elaborate!

So this is what I came up with. Classic. But definitely not boring. It's simple, but still scrumptious. It's easy enough for any weeknight meal, but tasty enough you can definitely serve it to guests, or take it along to a cookout or potluck.

Classic doesn't mean boring. It means something you can come back to and love at first bite, all over again. And who knows, the most simple dish might be the one everyone can't get enough of!

Classic Potato Salad

6 medium potatoes, peeled and cubed

6 hard boiled eggs, chopped

3/4 c. mayo

2 TBS mustard

1 tsp. sugar

1 tsp. celery seed

Salt and Pepper to taste

Paprika

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool. In a medium bowl whisk together mayo, mustard, celery seed, salt and pepper. Combine eggs and potatoes in a large bowl. Pour dressing over and mix well. Sprinkle with paprika. Chill until ready to serve. 

Shared at Weekend Potluck

My Dirty Little Secret

It's confession time. And believe me, it's not easy for me to admit this to you. Are you ready? Okay, here I go. Before I became this really cool food blogger (Look, it's my birthday today, so if I want to call myself cool, I get to. ) and was as comfortable in the kitchen as I am today, something used to show up on our dinner table that I am not proud of....Hamburger Helper.

Stop the gasping. Pick your jaws up off the ground. It's going to be alright. Let me start by saying, if you read that and said "Yeah, so, I still do!" don't feel bad. I'm not being critical of anyone who does. Ya'll know how much I believe in taking a little help from the store now and again if it makes life easier. I'm simply saying for me, looking back on it, I can't believe just how much I made it. That's all.

I feel like I have to defend my younger self. See, when were first married, I was still a working girl, and didn't get home until almost supper time. So anything I could make that we could be eating quickly was at the top of my list. Then Alex came along, and I was a new mother just trying to find my way. Then he got a little older, and he tasted it, and it was instantly a favorite. So then, I kept making it because he asked me to.

Such was the case a few weeks ago. We haven't had the stuff in years, but we happened to walk by it in the grocery store and he spotted it. Realized he hadn't eaten it in ages, and once again pleaded with me to make some. Now, do you want to know what my biggest problem with it is at this point? To feed this mutant child of mine (He's 10 and 5'2"), and still have enough for Mr. E and I to have some, I would have to make 3 or 4 boxes. That's just not economical unless I can find the stuff on sale.

So I decided I would trick him. Yes, I dupe my child. It's called creative parenting. I figured if I made something similar, that would satisfy him. I basically needed meat, pasta and cheese. Then I had a delicious brainstorm. What if I made all of that taste like another one of his favorite foods...a cheeseburger? Genius, I know.

His request and my ingenuity is your gain, because this stuff is YUMMY! He could not eat it fast enough and even had me freeze the leftovers so he could have it again. It really does taste like a big ol' juicy cheeseburger! Not to mention being a quick, simple meal you can have on the table any night of the week.

So, there you go. My dirty little secret has been revealed. I have to admit, I do feel better having that off my conscience. 

Skillet Cheeseburger Pasta

1 lb. elbow macaroni, cooked and drained

1 lb. ground beef

1 small yellow onion, finely chopped

1 1/2 tsp. steak seasoning

3 TBS ketchup

3 TBS mustard

3 TBS dill pickle relish

1 (14.5 oz.) can diced tomatoes, undrained

3/4 c. shredded sharp cheddar cheese

1 bunch green onions, chopped, whites only

Salt and Pepper to taste

While pasta cooks, cook beef and yellow onion in a large skillet over medium heat until no longer pink. Drain if necessary. Return to skillet. Season with steak seasoning, salt and pepper. Add ketchup, mustard, relish and diced tomatoes. Stir well to combine. Cook 1-2 minutes for flavors to develop. Reduce heat to low. When pasta is cooked, drain well. Add to skillet. Stir well to combine. Sprinkle with cheese. Cover and keep on warm until cheese melts. Sprinkle with green onions and serve. 

Game Time Food

The teams are set. The fans are gearing up. Super Bowl Sunday is less than two weeks ago. In our house, Mr. E. and I bleed black and gold (GO STEELERS!!!); but little man is a huge Seattle Seahawks fan, so he is especially excited this year! His team is headed back to the "big dance" for the 2nd year in a row, and he can't wait.

I think for most Americans, even if you don't have a team in the game, the Super Bowl is just a great excuse to get together with family and friends, have some laughs at the commercials, and pig out on delicious food all afternoon and evening.

In fact, the hubby and I both said without our favorite team in the game, it's a little less nerve racking. We can actually just sit back, relax, eat and know at the end of it, we don't have to worry about being disappointed.

When you plan your big day menu is it mainly a lot of appetizers you turn into a meal? Or do you try to have some main dishes in the mix too, for a more filling option? Either way, I think this recipe will work for you.

When you see the word casserole, don't be fooled. This is not your traditional oven baked, in a 9 x 13 pan, dish. See, this is going into your slow cooker, so the consistency is going to be a tad different. But, on the other hand, this is going in your slow cooker, so that means you can keep it warm, all game long, and have your guests going back again and again.

To serve this, I put out a mini nacho bar of sorts. We had chips, diced onion, cheese, salsa, etc. Sure, it's more filling than just a dip (after all, there is rice in there) but the flavors are the perfect mix of chili and nacho, everyone's favorite toppings just seemed natural. 

Even if you aren't a football fan, I think you can get behind the Super Bowl. It's a fun time to make memories and eat something yummy....maybe this??

Slow Cooker Chili Casserole

1 lb. ground beef, browned and drained

2 c. water

1 (15.5 oz.) can chili beans, mild or hot

1 (14.5 oz.) can diced tomatoes, undrained

3/4 c. brown rice, NOT instant

1/4 c. chopped white onion

1 TBS chili powder

1/2 tsp. garlic powder

1 tsp. Worcestershire sauce

1 tsp. yellow mustard

Salt and pepper to taste

1 c. Monterrey Jack shredded cheese, plus extra for top

Finely diced white onion for top

Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired. 

Shared on The Country Cook Jan. 23. 2015

Sandwich Night

Do you do sandwich night at your house? If not, you're kinda missing out. I don't mean to be that blunt, but it's true. I love a good sammy; and they can be a such a simple, comforting meal at the end of a tiring day. I find myself planning them about once a week; and am constantly on the lookout for new ones! 

If you don't think of sandwiches as a substantial meal on a weeknight, let me explain. I'm not talking about the run of the mill peanut butter and jelly, or turkey on wheat. The kind of sandwiches I love to serve for supper, are hearty...filling...eat like a meal!! But they are still simple. That's a must. When I know I have sandwiches planned for dinner, I look forward to it because that means I get to somewhat relax during meal time. So if little effort is part of the goal, I don't want something that takes a lot of time, or is complicated. In fact, many times the sandwiches I fix are more of an assembly process than a recipe; and this is one of those.

I'm guessing some of you might even have everything you need for these already in your kitchen. Don't you love when that happens? That just makes simple sandwich suppers even better! Plus, these are totally adaptable to your favorites. Like a different kind of ham? Okay. Maybe honey mustard? Fine. Enjoy provolone instead of Swiss? Great. You can totally make them to fit your tastes. But however you plan on making them, make sure you have big plates because this aren't skimpy sammies! They are B.I.G.

If you don't usually think of sandwiches as a filling, appropriate supper after a long day when the family is starving and it's your job to satisfy their hunger, this just might be the recipe that changes your mind! 

Baked Ham and Cheese Sandwiches

From Oh Bite It

12 slices Texas toast, buttered on both sides

24 slices black forest ham

6 slices Swiss cheese

1/4 c. Dijon mustard

1 1/2 c. finely shredded Monterrey Jack cheese

1-2 TBS dried parsley

Preheat oven to 350. In the bottom of a 9 x 13 dish, spread mustard evenly. Place 6 slices of bread, butter side down in dish. Top each slice with 2 slices of ham and 1 slice of cheese. It's okay if they overlap a little. Top each with another slice of bread, butter side up. Sprinkle with shredded cheese, liberally. Press cheese down slightly to adhere. Bake for 25 minutes until golden brown. In the last 5 minutes, sprinkle with parsley. Press slightly. When finished baking, allow to sit for 5 minutes before removing from pan. 

+

Shared on The Country Cook Oct. 10, 2014

Autumn Chicken {A Post For Earth Fare}

I wish I had some wonderful autumn themed story to tell you that was my inspiration for this recipe. A day spent picking apples that led to me coming home to a fire in the fire place and sitting around with the family eating this delicious dish. Well...not so much. Apple picking? That's still on our to do list. Sitting around the fire place? Yeah, we don't have one of those. What I do have is a simple explanation that is going to give you a new chicken recipe you're going to love.

It was time for me to go shopping at my local Earth Fare for my monthly post. It just so happened they had beautiful chicken thighs on sale for $.99/pound! It was a deal I couldn't pass up. The second part of the story is while we grill year round, when the days start to get a little chilly, and then down right cold, Mr. E. is in charge of manning the grill. Sure, he normally is anyway, but I have actually gotten pretty proficient  at it myself over the last few years, but only when it's warm outside.

So there I was. I had these gorgeous chicken thighs that needed to be cooked in the oven. Okay, that's easy enough. I love roasted chicken. And why not add in some autumn flavor with apples. Do you cook savory dishes with apples? They are fantastic in dishes other than dessert. And if you've never tasted the way they compliment onions, you must! When they cook together (think a stuffing that has apple in it) it's a match made in fall heaven.

This would make a terrific Sunday supper but is also easy enough for any weeknight. It's a beauty to entertain with, and can be adapted to feed more without much hassle

Not every recipe has to have some magical story behind it. Sometimes the yummiest of dishes come by the most simple of means. A good deal + A chilly day = Your lucky day!

Roasted Honey Mustard Chicken 

with 

Apples

6 bone in chicken thighs, patted dry

2 large Cortland apples, cut into large chunks

1 large white onion cut into large chunks

1 c. chicken broth

2 TBS honey mustard

1 1/2 TBS olive oil

Salt and Pepper to taste

Dried Parsley

Preheat oven to 450. Grease a 9x13 baking dish. Heat oil in large skillet over medium high heat. Season chicken with salt and pepper. When oil is hot, place chicken in, skin side down, and cook for about 6 minutes until golden brown. Flip. Cook 3 additional minutes. Remove to a platter lined with paper towels. Drain off all but 2 TBS drippings. Add apples and onions to skillet. Season with salt and pepper. Sprinkle with parsley.Saute' until softened about 4 minutes. Mix honey mustard with broth. Pour into skillet. Increase heat to high and bring to a boil. Carefully transfer to baking dish. Lay chicken on top. Roast in oven for 20-25 minutes until chicken cooked through. To serve, remove chicken and then using a slotted spoon, lay apples and onions on platter. Lay chicken on top. Spoon pan juices over top. Sprinkle with extra parsley. *NOTE* This honey mustard is NOT the salad dressing. It can be found in the condiment aisle next to the other varieties of mustard.  

Shared on The Country Cook Sept. 26, 2014

Chicken at Very Good Recipes

Disclaimer: I was provided with a gift card in exchange for this post. All thoughts and opinions are my own. 

Slow Cooker Summer Series Day 5

Whew, what a fun week it's been here on EMM. Did you catch all the amazing recipes for your slow cooker this summer? There were some great ones, both from me, and my fabulous blogger friends, so if you missed any, be sure to go check them out! 

Personally, I think I've saved the best for last. No summer time picnic or barbecue is complete without a good ole' potato salad. And when my friend told me she had a great recipe for one for the Crock Pot, well, let's just say I thought she was crazy. Why? Because when she told me, I assumed she meant a recipe for a warm potato salad; and then she revealed it was indeed a cold one. No way! Yep, it's true!

I think this is a great recipe because you could easily do the first part, preparing the potatoes the day before, and then finish it off the day of your party. I love recipes that allow me to do some prep work before hand, leading to a more stress free cook!

If you love deviled eggs as much as we do, you have to make this. Seriously, go get the ingredients today if you don't have them. This summer time staple is like if potato salad and deviled eggs got married and had a baby. No joke! All the flavors are there, perfectly blended together. 

Potato salad and cook-outs go together like lemonade and sunshine. And now, you can make this classic a little easier by putting your slow cooker to work. I would have never guessed I could do this, and am so excited to share my discovery with all of you!

Slow Cooker Deviled Egg Potato Salad Inspired By Get Crocked

10 medium potatoes, peeled, cut into 1 inch cubes and rinsed well

1/2 c. Italian Dressing

1/4 c. red wine vinegar

Water

3 kosher dill spears, diced

2 green onions, finely chopped

6 hard boiled eggs, chopped, reserve a few for garnish

3/4 c. mayo

2 TBS mustard

1 tsp. garlic salt

1 tsp. onion powder

1 tsp. paprika

Salt and Pepper to taste

Place potatoes in Crock Pot. Add Italian dressing and vinegar. Stir. Add enough water to cover potatoes. Cook on HIGH for 3-4 hours. Drain well. Set in fridge to cool. When cool, add eggs, pickles and green onions. Toss to combine. In a small bowl combine mayo, mustard, garlic salt, onion powder, paprika, salt and pepper. Stir. Pour over potato mixture. Stir to coat well. Set in fridge to chill until serving, at least an hour. Garnish with extra egg.

Shared on The Country Cook June 13, 2014

Slow Cooker Summer Series Day 3

Every summer backyard barbecue, cook-out, family reunion, graduation party, bonfire at the lake, etc. has some tried and true staples. The top ones that come to my mind? Potato salad, coleslaw, grilled meat of some kind, and of course, baked beans! Now, I've shared with ya'll my favorite bean recipe on the face of the planet, my mom's, and I still say nobody makes them better; but this recipe definitely comes in 2nd, for both flavor and the use of my slow cooker!

If you've never tried making baked beans "from scratch", please jump in my boat, because neither had I. The can of Bush's is my friend, what can I say? But I'm telling you, trying it for the first time might have been intimidating had I not had my trusty Crock Pot doing most of the work for me! 

And for a big get together, what's better than knowing you don't have to think about making sure one of the side dishes is always full? Simple set up your slow cooker to make these, then turn it down to warm, and let your guests eat out of it all day long! 

The flavor of these lets your taste buds know they were slow cooked all day. Sweet, savory and rich they are just what you're looking for in a good summer time baked bean. Oh, and did I mention they have bacon in them too? 

Next time you've got a crowd coming over, or you are just firing up the grill on a Sunday for the family, be sure to remember this recipe. I promise you won't be sorry! 

Crock Pot Baked Beans

1 lb. dried navy beans

1/2 c. molasses

1/2 c. brown sugar

4 TBS Dijon mustard

3 c. hot water

1/8 tsp. dried cloves

10 slices bacon, chopped

1 medium white onion, finely chopped

Salt and Pepper to taste

Place beans in a large bowl. Cover with water. Soak overnight. Drain and rinse beans. In a medium bowl mix together water, molasses, mustard, brown sugar and cloves. Spray Crock Pot with nonstick spray. In the bottom, lay half the bacon. Cover with half the drained beans. Add onions. Top with rest of beans and then rest of bacon. Pour hot water mixture over top. Season with salt and pepper. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 5-6 hours, checking water level a few times. If dry out, just add more. In the last hour of cooking, test the tenderness of beans. If not soft enough, cook on HIGH for the last hour.

Shared on The Country Cook June 13, 2014

State Fair Casserole

With the long, cold, snowy days of winter still torturing us (I'm sorry, but after over 50 inches of snow since the beginning of the year, 11 snow days off school, days of -40 wind chills, cars not starting, cars getting stuck, shoveling and shoveling again...that is how I feel...tortured!) one of the only ways I can find to comfort myself is day dreaming about warm summer days gone bye, or the ones still yet to come...I hope...if this torturous winter ever ends.

So when my son looked at me a couple weeks ago and declared "Mommy, I'm hungry for corn dogs." I couldn't blame him. They are one of our favorite summer time treats because we enjoy them at some of our favorite festivals and fairs through the season. With all the yummy treats that await us at every "junk food alley" we visit, 9 times out of 10 one of us will always choose a corn dog at some point. And for him, it's usually five minutes after we hit the gates of our own Indiana State Fair.

See, we leave our house around mid-morning, so we know after the two hour drive, we will be arriving around lunch time. Now usually, it's very hot on the day we go (After all, it's mid-August, and no matter what day we choose, it always seems to be the hottest of the week!) and Mr. Everyday and I aren't really in the mood to eat when we first get there; but not little man. He wants something. Anything. But he too doesn't want anything too heavy or filling...not when the huge midway and all those fun, twisty turny, upside down, speed filled, rides await him. So many times he will simply want a corn dog, something to drink and he is good for a while.

Well, what does a mommy do when it's the middle of January and her favorite boy says he is hungry for a corn dog? Sure, she could go to all the trouble sticking, dipping and frying them. Or...she could take all the same flavors and turn them into a tasty, time friendly, simple casserole the whole family can enjoy, any night of the week!

If you have corn dog lovers in your house, rather they be young or old, I promise they will flip for this! And you're gonna love the fact it can be on the table in about 45 minutes! So, if you have some winter blues too, and want to dream about all the fun summer will bring, when it finally gets here, this would be a great supper tonight!

Corn Dog Casserole Adapted from Taste of Home

2 (12 oz.) packs hot dogs, cut into 1/2" slices

2 (8.5 oz.) boxes corn muffin mix

1 1/2 c. milk

2 eggs

1 TBS mustard

1 medium onion, finely chopped

2 c. shredded cheddar cheese

1 TBS butter

Salt and Pepper to taste

Preheat oven to 400. In a medium skillet, melt butter over medium heat. Add onions and saute' until tender and golden, about 5 minutes. Add salt, pepper and hot dogs. Continue cooking until hot dogs are slightly crisp around edges, stirring often, 5 additional minutes. Stir in mustard and reduce heat to low. In a large bowl combine eggs and milk. Whisk until well combined. Add both packages of corn muffin mix. Whisk well. Will still have small lumps. Add 1 c. cheese. Stir well. Add hot dog mixture. Stir to combine. Pour into a greased 9x13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes or until toothpick comes out clean. Serve with ketchup on side.

Shared on The Country Cook

 

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee. 

Another Hooiser Blogger

This blogging community I belong to is so wide, so varied, and so big I never have to look far to find something new I want to try in my kitchen. I love introducing ya'll to bloggers I love to read, and maybe ones you aren't familiar with yet, especially when it's a fellow Hooiser!

That's right, my good buddy Cris over at Goodeness Gracious, lives right here in Indiana, and blogs about her life, food, her family...her site really is a one stop shop for all things GOODe! 

A couple weeks ago her and I were talking about the "good ole' days" of blogging, before we really knew what we were doing, and how we wished we could go back and fix some of the photos are young blogger selves took. (I've actually been doing this all year long. You know, those recipes I've re-blogged from the days when only Adam and my mom read EMM!) What can I say? You live and learn, and in the early days of food photography, you're just happy to get a shot, and not really worried about what it looks like. She shared this recipe with me as an example of her early days, and honestly, I wasn't even looking at the photo after seeing the food! Oh my blog! It sounded fan-freakin-tastic, and she actually described it as the BEST chicken EVER. With a description like that, and how much I love chicken on the grill, you know I had to try it. (Oh, and if you click on the link above, you can see Cris's original post she was telling me about, but don't be critical, remember she was a young food blogger!) 

We grill year round, but if you're grilling season is winding down, do NOT let it close without making this! The marinade is so flavorful, and the chicken itself is juicy, tender and exactly what you want from grilled meat! And for those looking at it thinking "Oh, can I take the skin off?" You can, I'm not going to know, but I'm going to warn you, the skin is what absorbs the huge flavor of the marinade, gets crispy on the grill and makes this extra finger lickin'. But I realize it's not everyone's cup of tea, and I'm sure it would be delicious either way! 

If you aren't a reader of Cris's blog yet, I highly encourage you to become one. She always has something yummy cooking in her kitchen. We Hoosiers gotta stick together, and share some chicken when we can!

Grilled Beer and Mustard Chicken Inspired by Goodeness Gracious

10 chicken drumsticks, skin trimmed, but left on

1 (16 oz.) bottle beer (I used Bud Light)

1 bunch green onions, chopped

1/4 c. spicy brown mustard

1 TBS hot sauce

2 TBS Worcestershire sauce

1 1/2 TBS grill seasoning

4 cloves garlic, minced 

Cooking Spray for grilling

In a large bowl combine beer, onions, mustard, hot sauce, Worcestershire, garlic and grill seasoning. Mix well. Add chicken. Toss to coat. Cover and marinade in fridge or 6 hours. When ready preheat grill to high. Spray with cooking spray. Place chicken on grill to sear, about 2 minutes. Reduce heat to medium and continue cooking, turning every 5 minutes for 25-30 minutes until juices run clear. 

Shared on The Counry Cook Sept. 13, 2013