Happy New Year

 Welcome to 2023! I hope your holiday season was magical, filled with love, laughter and some yummy food! 

It's hard to believe it is all over. All the planning, decorating, wrapping, baking, and anticipation were 100% worth it though. Our family has been very blessed. 

When I was deciding what the first recipe I wanted to share with you this year would be, it really was no contest. 

Maybe you've seen this all over your social media feeds lately. I know the Pioneer Woman has a version, so you know if Ree is making it, its gonna be good! 

If you're feeding a crowd, this is the mac and cheese recipe you need to be using! It's only a pound of pasta, but it makes enough to feed an army!

Let's stop here for a minute and talk baking/cookie sheets. I only use large, rimmed baking sheets in my kitchen. You might have heard them called "jellyroll pans." Mine are commercial grade,  half sheet 13x18. No matter if I'm baking cookies, roasting veggies or now mac and cheese, this size can do it all. 

This macaroni and cheese comes with a thick, homemade cheese sauce and a crunchy panko topping too. In our house we have both creamy and baked mac lovers, and this one satisfies both!  

I hope nothing but wonderful things for you and your family in 2023. And if this happens to be the first new recipe you try this year, that makes me smile so big!

 

 

Sheet Pan Macaroni & Cheese

1 lb. elbow macaroni, with ridges

4 cups shredded extra sharp cheddar cheese

2 cups shredded mozzarella cheese

1 stick butter

2 TBS olive oil

1/4/ cup flour

1/4 cup grated Parmesan/Romano cheese

1/2 cup Panko breadcrumbs

4 cups milk

2 tsp. dried parsley

Salt and Pepper to taste

Preheat oven to 375. Combine breadcrumbs, Parmesan and olive oil in a small bowl. Season with a little salt and pepper and set aside. Cook pasta according to directions for al dente. When pasta is cooked, drain well. In the same pot, melt butter over medium heat. Add flour and whisk constantly until smooth. Cook for 2-3 minutes until golden. Slowly add milk and whisk until smooth. Bring to a simmer and cook 5 minutes until thickened. Season with salt and pepper. Remove from heat. Add both shredded cheeses in batches, whisking constantly until smooth and thick. Add drained pasta to cheese sauce and stir to combine. Transfer to a large rimmed baking sheet. Sprinkle with breadcrumb mixture. Bake 25 minutes until set and golden brown. Let sit 5 minutes. Garnish with parsley and serve.  

Dippy Eggs The Easy Way

What does your family call over easy eggs? I bet many of you just uttered "dippy" under your breath. Yep, our too. In fact, I grew up thinking it was just our family who referred to fried eggs with a runny yolk like that. It wasn't until I was a teenager, working at Bob Evans, that I learned just how many people know what dippy eggs are. In fact, I had lots of customers relieved when they would order and I knew exactly what they were talking about. 

Cooking the perfect dippy eggs in a skillet can sometimes be tricky. While I've almost mastered it over the years, I'm always up for an easier hack. Or in our case, a way for me to actually eat with the boys instead of cooking in batches, and being the last one to sit down. 

While I've made baked omelets and egg bites for a while, these were definitely a game changer! An entire dozen eggs, all cooked at the same time without grabbing the spatula! 

You want to start checking these about 10 minutes in. The whites need to be set, but the yolk still runny. Mine were perfectly cooked about 12 minutes in. The closer you get to 20 minutes, the more like hard boiled they will be. You can absolutely cook them longer if you prefer a yolk that is cooked through. 

I love baking up a batch of yummy muffins, but I also love that my muffin tin can do so much more! Now it can let us all have those dippy eggs we love with no flip needed!

 Baked Muffin Tin Eggs

1 dozen eggs

Canola Cooking Spray

Salt and Pepper

Preheat oven to 350. Spray muffin tin liberally with nonstick spray. Crack eggs into a separate bowl and transfer to muffin tin. Season with salt and pepper. Bake for 10-15 minutes and check. You want the whites set, but the yolks still runny. Around 20 minutes they will be more like hard boiled. Use a butter knife around each egg to remove from tin. 

 

 

Shared at Weekend Potluck

 

Steaks On The Grill Potatoes In The Oven

When you're grilling what do you plan for side dishes? Do you try to cook everything on the grill? Do you plan some make ahead things waiting on you in the fridge? Do you let the master griller in your house take care of the main dish while you cook the sides inside? 

I would say I am definitely a mix of all three, depending on the situation and how many I am cooking for. If we are doing a big cookout I will make sure some tasty sides can be prepared earlier in the day so we are only waiting on the burgers and dogs come supper time. But if we are just grilling for the four of us, I am happy to let Mr. E take stand over the hot grill while I am in the comfortable AC taking care of the rest of the meal.

Roasted potatoes are a classic side dish for steak night, and I have many different varieties we enjoy! Crispy Roasted Reds, Garlic Roasted, Fingerlings, Barbecue Roasted....so many more! And now we have one more that I am totally obsessed with! 

These only have 4 ingredients, one of them being optional, and the star is Montreal Steak Seasoning. I always have a bottle on hand because I use it on steaks, chicken, burgers and even in a fantastic dip that is addictive!

For this recipe I chose the baby creamer potatoes. They can be cooked whole, with the skin on, and the seasoning clings to every inch of it while it crisps up on the oven, all while the inside takes tender and buttery. 

If you can't find the creamer variety (or if they aren't in the budget--they can be a little pricey at times) red or gold baby potatoes, quartered would work well too.

We are celebrating the arrival of grilling and cookout season. These simple, but flavorful potatoes will definitely be making an appearance over and over all summer long! 

 Montreal Roasted Potatoes

3 lbs. creamer potatoes

3 TBS olive oil

2 TBS Montreal Steak Seasoning

Dried Parsley

Preheat oven to 400. In a large bowl combine potatoes, oil and seasoning. Toss to coat. Transfer to a large baking pan. Roast for 30-40 minutes until fork tender. Sprinkle with dried parsley before serving.

 Shared at Weekend Potluck

 

Slow Down Summer

How exactly is it July already? It's ironic how ssssllllooowww March and April crawled along while we were all in lockdown, and even the beginning of May as things were starting to reopen (at least here in Indiana), but as soon as Memorial Day and then June came along, someone hit turbo speed on time.

Summer is flying by, and I for one, am not happy. I go through this every single year. I wait and hold my breath for these sunny, hot days and then before I can blink, I am flipping pages on the calendar as fast as fan blades.

We still have plenty of fun to look forward to this summer, but as I type this stores are setting out school supplies...actually I first saw those in the stores over 2 weeks ago. All of us are trying to figure out what the school year will look like this year, and it's bringing a lot of apprehension and anxiety.

I will be honest, I am so thankful Max isn't old enough for school yet, because I can't imagine having to send him off for the first time, in the current atmosphere. We have decided to homeschool another year of preschool before even considering sending him to a brick and mortar program (he won't go to Kindergarten until he is 6) and I am so thankful he will be home with me. It is hard enough convincing the sophomore that wearing a mask all day and practicing social distancing in high school is going to feel "normal". It's isn't. There is no way around that, and we all just have to be an encouraging as possible to our kids and all the teachers and staff who are trying their hardest to come up with a plan that allows for everyone to return to the classroom.

So much unknown in the world right now. It seems like every morning I get up to read the news and think to myself "Okay, let's see what has happened now." But I also see the ways in which this crazy time has brought people together in new ways. Case in point...our city created a to-go restaurant Facebook page back when carry out was the only thing possible, to share and promote local restaurants who needed as much support as possible to survive. And even now that dine-in is an option again, there are thousands of followers on this page who share the places they love, places that could use some more business and most of all, some amazing food. This brings me to my point...

With so much division in the country right now, about so many things, I find over and over food is one thing that can bring us all together again. Other things too of course, but I live in a foodie world, so I notice this one a lot. People sharing more recipes, cooking at home more, trying new things, supporting local establishments, being more appreciative of food industry workers, etc. We are all finding ways to celebrate food once again, and I am here for all of it!

This recipe is my latest contribution to the foodie craze, a tasty pasta bake that is comfort food on a plate and perfect for your hungry crowd. I hope you are still able to find joy in these trying times, and maybe something yummy to eat can help that.

Rigatoni Pasta Bake

1 lb. rigatoni, cooked to al dente

1 lb. ground beef

1 medium white onion, chopped

1 tsp. garlic powder

1 (26 oz.) jar spaghetti sauce with meat

1 (14 oz.) can petite diced tomatoes

1/2 tsp. Italian seasoning

2 c. shredded mozzarella cheese, divided use

2 TBS grated Parmesan cheese, divided use

Salt and Pepper

Dried Parsley

Preheat oven to 350. Grease a 9x13 baking dish. In a large skillet brown beef with onion until no longer pink. Drain if necessary. Add spaghetti sauce, tomatoes with juice, garlic powder, Italian seasoning, salt and pepper. Bring to a boil and reduce heat to low. When pasta is cooked, drain well. Add to sauce mixture. Stir to combine. Add 1/2 beef mixture to baking dish. Sprinkle with 1 cup mozzarella cheese and 1 TBS Parmesan. Add rest of meat mixture. Top with rest of cheese and sprinkle with some dried parsley. Bake for 20-25 minutes. Allow to sit 10 minutes before serving. 

Inspired by The Kitchen Is My Playground

Shared at Weekend Potluck

Another One From Amish Country

When I posted my Amish Casserole back at the beginning of the year, it was a huge hit. Both here, and on the Parade site, people couldn't get enough of it. With such success, my editor suggested I try my hand at a breakfast version as well. Challenge accepted!

If you tried the dinner variety and loved how simple it is, with on-hand ingredients, you will feel the same about the morning time one too! Nothing fancy here, just a hearty all in one meal perfect morning, noon or night!

I love having my eggs, sausage, and potatoes all in one bite! Add in some cheese and it's a bite made in heaven! Plus, this recipe is a great stepping off point. Maybe you have frozen shredded potatoes instead. Great. Feel like bacon instead of sausage? I think that would be delicious! Family doesn't groove on cottage cheese? Swap it out for some mozzarella, Swiss for even white cheddar! Got extra veggies in the fridge that need used? Throw those in too! See...the possibilities are endless!

With Easter coming next month, brunch is going to be a hot button topic! This would be fantastic to come home to after church, as the kids dig into their baskets! I would serve it with a fresh fruit salad, toast and call it a meal!

Oh, and those of you who love "brinner" like we do? (You know, breakfast for supper!) That's exactly when I made this, and the boys loved it! A great comfort casserole after a long day!

If you're looking for simple ideas for any breakfast, brunch or dinner, Easter or any other day, this definitely needs to go to the top of your list!

Amish Breakfast Casserole

6 large eggs, beaten

1 medium white onion, diced

4 c. frozen diced potatoes, thawed

2 c. shredded cheddar cheese

1 1/4 c. monterey jack cheese

1 1/2 c. large curd cottage cheese

1 lb. pork sausage

2 tsp. dried parsley

Salt and Pepper

Preheat oven to 350. Grease a 9x13 baking dish. In a skillet on medium high heat, brown sausage and onion until no longer pink, breaking meat up into small pieces. Drain well. In a large bowl whisk eggs. Add potatoes, 3 cheeses, sausage mixture, salt and pepper. Mix well. Transfer to baking dish. Sprinkle with parsley. Bake for 40-50 minutes until toothpick in center comes out clean. Let sit 10 minutes before cutting.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

Downsized Holiday

I have talked many times about growing up with Thanksgivings spent in Pennsylvania, at my Grammy's house, with her massive holiday table filled to the brim with every holiday dish you could possibly want. From the beautiful turkey, variety of sides and of course the desserts that made her famous, those meals were truly legendary and what all others will be compared to for me.

But when I got older, and school, work and life got busier, my parents made the decision
we couldn't make the trip every year. We needed to stay home, and start our own traditions. I won't lie. Going from those big family gatherings, to just the three of us sitting down at the table was a little depressing. We of course loved being together, and mom and dad always made sure our meal was delicious, but it just wasn't the same.

Plus, when you are just cooking for a few, the huge spread isn't practical, so you have to find ways enjoy the holiday flavors you love, on a smaller scale. That is where this chicken comes in!

This is something my mom would do for us in place of a large turkey; and if you are only cooking for a small group this Thanksgiving, it would be perfect for you as well. Tender, juicy, bursting with flavor, and perfectly complimented by cranberry sauce, and your favorite mashed taters, it is absolutely holiday worthy.

But the truly great thing? It's simple enough for any day of the week too! Sunday supper maybe?

However you plan to celebrate Thanksgiving, how many you plan on celebrating with, or how big the meal is, the important thing is to make sure we all take a minute to remember how truly blessed we are and have so much to be thankful for!

Oven Roasted Chicken

4-5 lb. whole chicken, patted dry

2 TBS butter, melted

1 TBS kosher salt

2 tsp. pepper

1/2 TBS garlic powder

1/2 TBS garlic salt

1 TBS onion powder

1 TBS paprika

1 tsp. dried thyme

2 c. chicken broth, divided use

Dried Parsley

Preheat oven to 300. Tie chicken's legs and wings. In a small bowl combine all seasonings, except dried parsley. Mix well. Baste chicken with butter. Sprinkle with seasoning mix, rubbing into the chicken. In a large roasting pan with a rack, pour 1 cup broth into the bottom. Place chicken on rack. Roast for 2.5 hours, basting with other cup of broth 2-3 times. Increase heat to 400 for last 30 minutes. When chicken reaches internal temperature of 165, remove from oven to allow to rest. Baste with broth once more, and sprinkle with parsley. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Full Holiday House

Last week I gave you a recipe to help you get supper on the table for those holiday house guests that are about to descend! This week? I've got a delicious breakfast or brunch dish to do the same thing!

This is one of those side dishes I make morning, noon or night! It's great for a big holiday breakfast or brunch, but just as delicious for dinner too. We love it with everything from eggs to ham! In fact, I started making it after going to my husband's aunt's holiday party every year...where a huge ham and this were the main attractions!

Sure the big holiday meals are what everyone looks forward to, but you've got to eat other times too! Your full house will love waking up to this, or even coming home to it after that 4am shopping run on Black Friday.

And if you happen to be a planner, this would be amazing on Christmas morning too!

One of the best things about the holidays is having a house full of those people we love most in the world; but it can be one of the most stressful too. It's okay. It doesn't mean we love them any less, it just means we have to be creative when it comes to meal times...and make sure we've got some yummy, simple dishes in our back pocket, just like this!

Hashbrown Casserole

32 oz. bag frozen diced potatoes

2 c. shredded sharp cheddar cheese

1 can cream of chicken soup

1 c. sour cream

1 tsp. onion salt

Salt and Pepper

Dried Chives

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl mix frozen potatoes, soup, sour cream, 1 cup cheese, onion salt, salt and pepper. Transfer to baking dish. Bake 40 minutes. Sprinkle with remaining cheese and dried chives. Bake 5-7 minutes more until cheese is melted. Allow to sit for 5 minutes before serving. *NOTE* No need to thaw the potatoes. Just break up any large chunks before mixing. 

Shared at Weekend Potluck

Holidays Mean Company

With November upon us, can we finally start talking about the holidays? Look, anyone that knows me knows I am an early Christmas shopper, I wrap presents in October and look forward to the holiday season so, so much.

But honestly, to me, when I think about the "holidays" it starts November 1st and ends January 2nd. After Halloween has come and gone, I am 100% in Thanksgiving and Christmas mode. And while I am totally obsessed with all things Holly Jolly, I do make sure celebrate and enjoy each holiday for it's own.

That being said, let's talk Turkey Day. Okay, not really, but the time surrounding it. No, this isn't a post to inspire something new on your Thanksgiving table, but instead something you can make before and/or after the actual holiday, when you've still got those house guests to feed.

It never fails, every year I get messages from fans asking for simple meals to plan while that holiday company is hanging out for a few days. Let's face it, leftover turkey is only going to go so far. Plus, many times, the host/hostess still has to work while guests are filling up the house, and coming home to a hungry mob isn't very festive!

If this describes what you'll be dealing with in a few weeks, or even a few more weeks after that, how about a delicious pasta bake supper that will feed a crowd easily, and on budget? Plus, you could even prep this before leaving the house for work, or maybe Black Fridays shopping, pop it in the oven when you get home and have supper on the table in under an hour!

I adore the holiday season. The entire holiday season. And while some celebrate for weeks and weeks, and others can't wait for it to be over, the one thing we can all agree on is there is enough to stress about with the hustle and bustle of the season, dinner time shouldn't be on the list too!

Sausage Alfredo Pasta Bake

1 lb. rotini pasta

1 (26 oz.) jar marinara sauce

1 (16 oz.) jar Alfredo sauce

1 lb. pork sausage

1 TBS Italian seasoning

1 tsp. garlic powder

1 tsp. onion powder

1/4 tsp. crushed red pepper

2 c. shredded mozzarella cheese, divided use

Dried Parsley

Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. Cook pasta according to directions for al dente. In a large skillet brown sausage. Drain if necessary. Add Italian seasoning, garlic powder, onion powder, red pepper, salt and pepper. Add marinara and Alfredo. Stir well. Bring to a boil. Reduce heat and simmer for about 10 minutes. Add 1/2 cup cheese and stir until melted. When pasta is cooked, drain well. Add to sauce mixture and stir. Transfer to baking dish. Top with remaining cheese. Bake for 25 minutes until cheese melted. Sprinkle with parsley. Allow to sit 5 minutes before serving.

Shared at Weekend Potluck

Inspired by Big Bear's Wife

BBQ Side Dish

You've planned the entire cookout. The meat is marinading, the salads are chilling and the ice cream is churning. You just need one more side dish. What could it be? 

How about something that takes the barbecue flavors we all love this time of year, and gives them to your guests in a whole new way? On. Potatoes. Wait, what?  Mind blown!!!

These happened by accident at our house...which isn't that uncommon. I had a beef roast for the grill, and red potatoes were on sale at the store. Great. I will throw some in the oven and roast them. I had a plan. Then I woke up and decided I wanted something new. The roast was just simply seasoned with steak seasoning, so I knew I could ramp up the taters' flavor.

Oh my gosh, did I hit this one out of the park! We love great barbecue, so I can't believe I never thought about doing this before, but can guarantee we will again! 

They are perfect with whatever you're grilling up this summer! From chicken, to steak to burgers, throw some of these in the oven and you're meal will go to the next level! If you're planning a big July 4th blowout..wow your guests with these!

Barbecue Roasted Potatoes

3 lbs. red potatoes, cut into 1 inch pieces

1/4 c. vegetable oil

4 tsp. chili powder

4 tsp. brown sugar

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. paprika

1 tsp. salt

Black Pepper

Dried Parsley

Preheat oven to 400. Spray a large baking sheet with nonstick spray. In a large bowl combine potatoes and oil. In a small bowl mix brown sugar and all seasonings, except pepper and parsley. Sprinkle over potatoes. Stir and mix well. Transfer to baking sheet. Sprinkle with black pepper. Bake for 45-60 minutes, stirring every 15 until fork tender. Garnish with parsley before serving. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Where is Spring?

So...as I type this, outside it looks like Old Man Winter has come to visit. In April. As I told someone this morning, Tax Day and Snow on the ground shouldn't happen in the same 24 hour period!

You gotta love when Mother Nature makes you out to be a liar. Food blogger touts "Grilling season is finally here." Mother Nature "Hold my beer."

I'm so thankful I planned soup for dinner today and not something that would require me to stand outside in this wind, cold, rain and yes, even a few flurries now and then.

Had I not decided on soup, these would have been an excellent choice as well. Why? Because the oven does all the work! I'm sure they would taste amazing on the grill as well, but when the weather doesn't cooperate it's nice to have a few of these indoor substitutions in your back pocket.

These are filled with flavor, and come out juicy and tender too. I love serving them with some mashed potatoes and noodles .(Here in Indiana, that means noodles on top of potatoes, but you do what makes you happy!)

If spring ever decides to show up, and stay longer than 24 hours, we will be grilling every chance we get. But until then, or even on rainy days, these will do just fine!

Cajun Drumsticks

10 chicken drumsticks, patted dry

3 TBS Cajun seasoning, see below

5 TBS butter

Seasoning
2 tsp. onion powder

2 tsp. garlic powder

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. dried thyme

1 tsp. black pepper

1 tsp. cayenne pepper

4 1/2 tsp. paprika

2 1/2 tsp. kosher salt 

In a medium bowl, mix all ingredients for seasoning. Measure out 3 TBS. Store remainder in an airtight container. 

Preheat oven to 400. Place wire racks on large baking sheet. Spray with nonstick spray. Sprinkle chicken with seasoning, making sure to cover all sides. Lay on racks. Add 1/2 TBS (half a tab) to each drumstick. Bake for 30-40 minutes until golden brown and juices run clear.

Inspired by The Stay At Home Chef

The Bet

I am a mom of my word. If I make a promise, I am going to keep it. Or at least I'm going to try darn hard to. I want my boys to know when I say something, or tell them something, I will come through. It's an important life lesson I want them to learn, and no better way than by seeing me.

And that is how we come to The Bet; and how this recipe came to be. A few weeks ago we were having dinner at my in-laws. Before heading over Adam, Alex and I all started guessing as to what my mother in law would make for dinner. That was when the teenager asked "Should we make it interesting? Put money on it?"

Well, knowing how much money he had to his name, and what his allowance is, I knew that wasn't really worth my while, so I told him to pick something else. "Okay. Whoever wins gets to pick out a meal for next week, and you have to make it." Now that action, I will take!

As soon as we got there, and I walked through the kitchen, I knew I had lost. What had he picked? Meatballs and mashed potatoes. What was cooking on the stove? Meatballs and Mashed Potatoes. Yep, he won. When I showed him, we both dissolved into giggles; and had to share our little wager with them. They found it to be hilarious, and gave us all a chuckle.

So, what meal did he choose? Baked Mostaccioli, which I actually have a recipe for, but wanted to switch it up this time. About a week later, I made this, snapped a pic and texted my MIL saying, "I am a Mommy of my word!"

I am not much of a betting woman. I don't like the uncertainty of gambling. But if it involves food, and making my boy happy...I'll take that action!

Baked Mostaccioli

1 lb. mostaccioli, ziti or penne pasta

1 TBS vegetable oil

3 c. tomato sauce

1 c. heavy cream

1 lb. ground beef

2 tsp. Italian seasoning

1 medium white onion, diced

4 garlic cloves, minced

1/4 tsp. dried red pepper

1 lb. shredded mozzarella cheese

1/2 c. grated Parmesan cheese, divided use

1/4 c. dried breadcrumbs

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Grease 9x13 baking dish. Cook pasta to al dente, drain well. While pasta boils, heat oil over medium high heat. Brown beef, onion and garlic together until meat no longer pink. Add tomato sauce, cream, Italian seasoning, dried red pepper, salt and pepper. Bring to a boil. Reduce heat and simmer on low for 5 minutes. When pasta is ready, add to sauce. Stir well. Add mozzarella in batches, stirring until melted. Add 1/4 c. Parmesan. Stir well. Transfer to baking dish. Sprinkle with bread crumbs, remaining Parmesan and dried parsley. Bake for 30-40 minutes until bubbling and browned on top.*NOTE* I made this with penne because I can almost never find mostaccioli noodles, and the store was out of ziti too.

Cookie Sheets & Cabbage

A few weeks ago I read an article and it got me thinking. I can't remember where it was, and I literally read it in the 2 minutes of "free time" I had one afternoon, but basic gist of it was how an old, brown, beat up baking sheet should become the go-to gift at baby showers.

Um, what? I know that's what you're thinking because I was too. But the author's point was a baking sheet like that was reliable, still did the job, it was her "safe" one, and while it was ugly, it was still 100% okay. She went on to say how she has new, shiny, pretty ones, but things like that tend to make her nervous; and all of this was related to parenting.

Being a mommy (or daddy) is HARD. And some days it is ugly. It isn't shiny or new. But in the end, we get the job done. There is soooooo much pressure out there to be the perfect parent (Thanks, social media) and we need to know it's okay to not only realize it's hard, but there will be times when it isn't picture perfect and not only do we need to admit that, but also embrace it.

Well, the whole thing got me thinking and I decided I needed to start being more okay with the "ugly" in my life. My kids love me just as much on the days when the house is clean, I'm in nice clothes, my hair and make up are done, as on those that it looks like a tornado just went through the living room, my clothes are wrinkled and I was lucky to comb my hair let alone put make up on. They. Do. Not. Care.

So fast forward to when I made this recipe. Yep, as you can see in the pic, there is my old, brown, worn out baking sheet. If I'm keeping it real, I will admit the photo wasn't supposed to be taken on it. I tried to transfer those beautiful cabbage steaks to a spotless white plate, but they started to fall apart.

Now as a food blogger, of course I always want appetizing photos. Pretty ones that will catch the reader's eye. The "perfect" shot if you will. So, there I was panicking a little, getting overwhelmed, and almost ready to scrap the whole thing. Then I remembered that article. It doesn't have to perfect. It will be okay. I took out the camera, and I think captured just how yummy the food can be, no matter what the background looks like.

 I am a perfectionist, so it is a daily battle for me to accept things that aren't. I live with 3 boys. I have a husband who likes to "collect" things, I have a teenager and a toddler. My life is going to be messy. There are days when I am going to be in comfy clothes, messy hair and no make up...and then realize I have to run to the store. You know what, it will be okay.

Oh, and by the way, if you love cabbage as much as we do, this is about the easiest side dish you will ever make, and it's absolutely delicious, regardless if you cook them on a pretty baking sheet, or one with character like mine!

Roasted Cabbage Steaks

1 large head cabbage, outer leaves removed

1/4 c. vegetable oil

Salt and Pepper, to taste*

Preheat oven to 400. Coat a large baking sheet with nonstick spray. Slice cabbage into 1/2 inch circles. Brush oil on both sides. Season with salt and pepper. Roast in oven for 30-40 minutes until tender, and brown around edges. *NOTE* We like lots of black pepper with cabbage, so I use lots!

Shared at Weekend Potluck

Shared at Meal Plan Monday

Po-Tay-Toe

When Alex was little, he was a fantastic eater, just like now. About the only thing I can even remember him not being a huge fan of was potatoes. Gasp! I know. It was a little confusing for him spud loving parents. Well, and let me be clear, he might not have been thrilled with them, but he ate them anyway. Why? Because that's how we roll. 

But I can distinctly remember his dad trying to get him to eat mashed potatoes and him crying! Seriously...who was that kid? Then all of a sudden, he began eating them more and more, and found his love for them, and has never looked back. In fact, we can always tell when he is ready for a growth spurt because he craves them. Wants as much as he get. 

We don't have this problem with Max. He has been a potato lover since he could chew. And he will tell you.. "Po-tay-toe" yummy!"

 It's so funny because as much as they look alike, and many times act alike too, there are definitely differences too. 

Since Max is such a fan of all things potato, it keeps me on my toes even more to make sure he gets a variety. Sweet potatoes were one of his favorite baby foods, and now he loves them mashed, baked, and roasted too. 

I make breakfast for dinner so much, it would be easy to fall into a rut, so when I thought of these, I was pretty proud of myself. Time for home fries. Put the russets down and grab the sweeties instead. 

They are perfect with eggs and toast, but would be just as tasty as a side to any protein too! I can see these on our table a lot this fall and winter; and maybe next to a holiday ham as well! 

Sweet Potato Home Fries

6 medium sweet potatoes, peeled and cubed

2 1/2 TBS vegetable oil

1 tsp. paprika

1 tsp. dried parsley, extra for garnish

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/4 tsp. cinnamon

Salt and Pepper 

In a large bowl combine potatoes, oil, and seasonings. Stir well to combine. Allow to sit at room temperature for 30-45 minutes. Preheat oven to 400. Spray a baking sheet with nonstick spray. Place potatoes on it, spreading evenly into one layer. Cook for 30 minutes, turning the tray (bring the back to the front) half way thorough, or until fork tender. Sprinkle with extra parsley before serving. 

Shared at Weekend Potluck

BEST Potatoes EVER

Yeah, so that's a pretty big claim, huh?! How can I be so bold? Well, it's because I can honestly say of all the roasted potatoes I've made over the years, and trust me, there have have been a lot, these are hands down the best tasting, most tender, perfectly what I was looking for version.

How did these magical potatoes come to pass? It's simple. The same way most new recipes are coming out of my kitchen these days. Baby cravings!!

For those keeping track, I am now 6 1/2 months pregnant, and yeah, pretty much hungry all the time. When my tongue sets it's sights on something I can't let it go. I obsess about it until the craving is satisfied. Just like with Alex, my cravings aren't really strange or made up of weird combos, they are just foods I love, and when I want them, I want them NOW.

Such was the case with this recipe. I was having Mr. E barbecue a roast on the grill, had our first batch of sweet corn of the summer, and wanted some tasty taters to go with it. I'm not joking when I say I planned this meal on a Wednesday, before my weekly grocery trip, and literally could not stop thinking about it until Sunday when it was finally time to execute.

These come out of the oven with just the right about of crispy outside, but tender, buttery inside. They have such a robust flavor, with only a few ingredients, making them super easy too. Serve them with whatever you've got coming off the grill, from steak to chicken!

I'm sure everyone has that one potato recipe they consider to be the best ever, and right now, for me these are it!

Garlic Roasted Potatoes

3 lbs. honey gold potatoes, or any small yellow potato, quartered

1/4 c. olive oil

6 cloves garlic, minced

Salt and Pepper, to taste

Dried Parsley 

Preheat oven to 400. In a large bowl whisk together oil, garlic, salt and pepper. Leave at room temp for about 5 minutes. Add potatoes and toss to coat. Allow to marinate at room temp for 20 minutes. Transfer to a large baking sheet. Add extra salt and pepper.  Bake for 1 hour, stirring a couple times, until browned and fork tender. Garnish with parsley before serving.

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

Eight Dollars??!!!

Woo hoo! Gas prices are way down lately around us. How about you? Now, they actually have gone back up a tad compared to a few weeks ago, but it's still cheaper than it has been in a long time, so I won't complain. However, I have noticed something interesting. Even though the cost of fuel has gone down, grocery prices, at least on some items, have continued to go up.

Now, to me, if the fuel it takes to haul them from Point A to Point B, is cheaper, than the price should reflect that. I'm not talking about things that are out of season that have to come across the country. I know to get a good tomato or orange in Indiana in the winter I'm going to pay a premium. These items are ones that don't really have a season per say, and just continue to go up.

One in particular? Chicken. It's not cheap. And it just keeps getting more not cheap. In fact, in our house, with the budget I set for myself, if chicken isn't on sale, I don't buy it. Thankfully at least one store around us usually has a sale about once per week, or every other, so I am lucky.

But a couple weeks ago I wanted a whole roasting chicken. Nothing fancy, just one I could slap some garlic and lemon on and throw in the oven. I couldn't find any in the sales ad, but I figured I would look in store since sometimes there are unadvertised specials. Well guess what! There weren't. In fact, the cheapest roasting chicken I could find was over $8!! And there are only three of us, so it's not like I was trying to buy some huge bird to feed an army. I'm talking about a 4.5-5 pound one...so you can see why $8+ was a little crazy to me.

So, there I stood, looking around in the poultry case trying to figure out what I could do instead. I'm sorry, I just refused to spend that kind of money. While what I wanted wasn't on special, they did have leg quarters at a great price, so they went in the cart instead...and this yummy recipe came to be.

If you aren't a skin lover, I'm sure this would be just as delicious on boneless skinless too, just with less of a crispy result. For me, I am a skin fanatic, from way back. In fact, others in the family, including my husband will relinquish their skin to me without even asking because they know it's a sure bet I want it.

The combination of seasonings lead to a rich flavor, with a crispy outside and tender and juicy on the inside.  A terrific oven chicken dinner perfect for any weeknight! Plus, with only a handful of ingredients, it's very budget friendly too...rather you can find the chicken on sale or not!

Rustic Roasted Chicken

4 chicken leg quarters, trimmed

3 TBS vegetable oil

1 tsp. paprika

1 tsp. seasoning salt

1/4 tsp. dried thyme

1/4 tsp. garlic powder

Salt and Pepper to taste

Preheat oven 400. Pat chicken dry with paper towels. Season with salt and pepper. In a small bowl whisk together oil, paprika, seasoning salt, thyme and garlic powder. Lay chicken on a rack in a large roasting pan. Baste liberally with marinade. Bake for 60-75 minutes, until juices run clear. Half way during cooking time, spoon some pan drippings over the chicken, and then again right before serving.
*NOTE* If your chicken doesn't give off much liquid, simply whisk together the same marinate ingredients in HALF quantities and baste during cooking. And if you do choose to use boneless skinless, I would mix up the marinade and let the chicken sit in it in the fridge for a few hours before cooking. Then mix up a second batch to baste while cooking. 

Shared on The Country Cook Feb. 6, 2015

Conquer Fears in 2015

It's the new year folks. I hope it's treating you well thus far. How do you feel about new year's resolutions? I don't really believe in them. I think they actually set us up to fail. I think there is enough pressure in day to day life, adding to it only makes things harder. Instead, simply try to be a better person than I was the day before, all the time knowing some days I will fail. I will fall down. But thankfully, God gives me the opportunity to start over the next day and try again. 

That being said, I do try to come up with some foodie goals each January. A few years back, my goal for myself and this blog was to try at least one new recipe every week. Well, I am happy to report not only did I achieve that goal that year, but I have continued to follow that plan for over 3 years now! That's a lot of new recipes!! 

Last year my foodie resolution was to provide ya'll with both more casseroles and slow cooker dinners, because that's what you asked for. I hope I did a great job with that request because I tried really hard to bring you as many new ones as I could. 

This year, I don't really have such a specific recipe goal in mind. I am thinking in broader strokes this time. I've decided I'm going to attempt to conquer those dishes that still intimidate me in the kitchen. Or, find a way to make them that fits into my world a little better...and this recipe is the first example of that.

Risotto...have you ever made it? I've watched it be made on television a thousand times. I've heard all of my favorite chefs say "It's time consuming, but easy if you pay attention and have patience. Well, I've got news for you. I'm not the most patient person in the world. I can be when I have to be, (After all, I am the mother to a very active 10 year old boy!) but I only have so many patience to go around every day and sometimes there just isn't any left to use while cooking. 

So imagine my joy when I found this recipe while thumbing through a new holiday cookbook I got a couple weeks ago. Yep. Risotto...baked in the oven. Some stirring and pouring, and the oven does the rest of the work. Hallelujah!

Now, a couple things. First, when it says to stir a couple times during cooking, don't skip this step. Yes, I know I said the oven does all of the work, but believe me, you're going to be happy you took the 20 seconds it takes. Secondly, don't be scared if most of the cooking time passes and you see a lot of liquid left. The rice is going to cook, and then absorb it, it just takes a while. You just have to be patient. Gee, where have I heard that before? 

I promise you're going to love this dish. It makes a great side to any meal you are serving, and it's pretty enough you can entertain with it too.

No matter what your 2015 goals are, I'm so thankful you are joining me for another year of my family's food, and look forward to sharing my conquering tales with you.

Baked Risotto

From Better Homes and Gardens

3 1/4 c. water

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

1 1/4 c. medium grain rice (NOT instant)

1/3 c. matchstick carrots

1/2 c. frozen peas, thawed

1/2 c. grated Parmesan cheese

Salt and Pepper to taste

2 tsp. dried parsley

Preheat oven to 375. In a medium bowl combine uncooked rice, water, soup, carrots, salt and pepper. Transfer to an ungreased casserole dish. Bake covered for 55-60 minutes, stirring twice during cooking, or until rice is tender. Remove and stir in peas, Parmesan and parsley. Let stand for about 10 minutes before serving. 

Shared on The Country Cook Jan. 9, 2015

Chicken Rut

Do you find yourself falling into a rut with your food? More specifically do you suffer from a rut with one particular ingredient? I think for many of us, both of these are true. In fact, there is a rule in our house that was made almost 12 years ago, when we were still newlyweds, based on one such rut.

See,  I love chicken. I could eat it all the time, in a hundred different ways; and  unfortunately right after we were married when I was still finding my comfort level in the kitchen, I tested this theory. I made chicken all the time, and Mr. E got so incredibly tired of it, he flat out asked me to keep it to only once per week; and that rule still stands today. Sometimes it's not easy to abide by, but I really, really try.

To compensate, I try to come up with as many new ways to prepare my favorite poultry as I can. I guess I figure if it's served in a new way, maybe he won't notice it as much??!! Believe me, it doesn't work...but it makes me feel better, so I keep doing it.

This chicken dish is actually perfect for a busy weeknight when you want something delicious, but it needs to be quick and easy. It comes out with amazing flavor with only a few ingredients! Plus, I'm guessing you could use this same method for wings and get an amazing new party food for all those holiday gatherings right around the corner.

Try not to fall into ruts. Keep your meals new and exciting! But if you do fall down the dark hole of a rut, don't feel bad, I'm sure you'll find myself and many others down there with you!

Baked Honey Garlic Chicken
12 chicken drumsticks
1/2 c. honey
2 TBS minced garlic
1 TBS hot sauce
Salt and Pepper to taste

Preheat oven to 400. Line baking sheet with wire racks. Spray with nonstick spray. Place drumsticks on wire racks. Season with salt and pepper. Bake 30 minutes. Meanwhile in a microwavable bowl combine honey, garlic and hot sauce. Microwave 30 seconds and mix well. Remove chicken from oven. Baste liberally with honey sauce. Bake 25 additional minutes or until juices run clear.

Shared on The Country Cook Dec. 12, 2014

Chicken at Very Good Recipes

No Propane, No Problem

Apparently, it's chicken week here on EMM. I didn't plan it that way, but if you saw Monday's recipe for Apple Pecan Chicken Salad, you understand why I say that. I don't know if I have another one for Friday, but be sure to come back to see! 

Today's chicken star came to be for a simple reason. I went outside to grill chicken only to discover we were out of propane. (Thanks, honey, I really appreciate that.) Yep, I was the wife calling her husband at 5:30 pm asking "Um, did you know we were out of propane?" Like he could do anything about it from work. Look, I'm a pretty capable broad. Even things I didn't once do, I can now because over the years I've learned it's easier to do them myself. Hence why I was even attempting to grill in the first place. There was a time that would have never happened. 

But no matter how progressive I am as a woman, there are a few things I don't do...will never do...and have no desire to do. Mowing lawn? Yeah, that's never gonna happen. (You can blame my dad. He had me mow once. The lines were crooked. He was picky. He never asked again.) Changing a tire. Nope, never have, never will. (Again, you can blame my dad for this one too. See, he never taught me. He was always around. I would call him. Then after him, I'd call Adam. And if both of those don't work, road side assistance is terrific.) Swapping out a propane tank. Nope. Not gonna do that either. (This one you can't blame on my dad. I won't do it because I can't lift the tank....no throwing him under the bus this time.)

So anyway, there I was standing in front of the cold as ice grill saying "Great, now what am I going to do with this bird?" Thankfully, while I might not be schooled in the world of tire irons, I do think quickly on my feet, and within a few moments was creating this yummy recipe. 

If you love finger lickin', packed with flavor chicken, you're going to love this! I'm sure the same sauce would be delicious on the grill too, and now that my loving husband has refilled that tank, I could try it. But if you find yourself in the same predicament as me, or maybe it's raining out, fire up the oven and get your sticky on!

Baked Sticky Chicken

2 1/2 lbs. chicken drumsticks 

2 TBS canola oil

1/2 c. soy sauce

2 TBS ketchup

3/4 c. honey

3 garlic cloves, minced

Salt and pepper to taste

Preheat oven to 350. Place chicken in 9 x 13 baking pan, coated with nonstick spray. In a small bowl combine oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over chicken and baste with brush. Bake for 1 hour until sauce caramelizes. Every 20 minutes spoon soy mixture over chicken. 

Shared on The Country Cook July 18, 2014

Potluck Classic

Around the holiday times I got into a deep discussion with a friend about how we missed the church pot lucks of our childhood. Because you know, that's what you do during the holidays. You sit around and eat, and talk about food while you chew!

We both remembered going to church on Sundays as a kid, and then what the service was over gathering in the church basement for a big meal, that everyone contributed to. All the little old ladies would bring their tried and true dishes everyone raved about, the ones they had brought to every pot luck for years and years. Everyone else would try to find something just as delicious to bring, and while their food was also appreciated and enjoyed, it was those long time favorites people looked forward to the most.

As we were talking she started to tell me about just that. A dish that showed up at every potluck she could remember, always brought by the same sweet lady. Now, the neat thing about this lady was that each time someone complimented her on the dish, and of course asked for the recipe, she was always happy to share it. I love that. Food is love, and sharing the love is half the fun!

 I couldn't wait to try it for myself, and I'm so happy I did! My boys were literally licking their plates! They couldn't get enough. This is the perfect side dish for a busy weeknight because you can throw it together as soon as you get home from work, the oven does all the work and about 45 minutes later a steaming plate of yummy is on your table. It has such incredible flavor, and goes great with pork, chicken, beef or fish.

If you enjoyed potlucks as a child too, you can appreciate what I'm talking about. Or, if you are just looking for a new rice dish, this is something you will want to try asap!

French Onion and Parmesan Rice

1 c. long grain rice

1 (10 3/4 oz.) French Onion soup

1 (10 3/4 oz.) beef consume'

1 stick butter

1/2 c. Parmesan cheese

Preheat oven to 350. Place rice in a 8x11 baking dish. Add soup and consume'. Stir to combine. Place stick of butter in center of rice mixture. Bake for 40 minutes until most of the liquid has absorbed and rice is tender. Remove from oven. Stir well. Sprinkle with Parmesan. Bake 5-7 additional minutes until cheese is melted. Remove from oven and stir before serving.

Shared on The Country Cook Feb. 14, 2014