Sniffles and Soup

If your family hasn't run into all the yuck that is going around right now, consider yourself lucky! I know, we've all spent the last 2.5 years worrying about Covid lurking around every corner, but let's not forget about all the other germs that are still fighting their way into our homes.

We knew with Max going into Kindergarten the fall illness was inevitable. Let's call it how it is. Schools are petri dishes and kids are going to get sick. And we knew with Max never being in a classroom before, his immune system was going to be tested. Boy is it ever!

This poor little guy has been sick twice in 3 weeks. In September it was an ear infection that kept him home for two days. But this past week? He has been the sickest he has ever been in 6 years. He missed three more days of school, and is still not 100%. We've hit the point that he's better by the technical terms- no fever, eating better, playing...but he sounds awful! He has almost no voice and a nasty cough, but fingers crossed will be going back to school Monday. 

The doctor told me there is some nasty stuff going around right now, and it just isn't affecting little kids- he has been seeing all ages in the office for all sorts of sickness. 

So when I was decided which recipe to share this week, I figured soup was a safe bet because nothing tastes better when you're feeling a little under the weather. 

Creamy Sausage Tortellini Soup has rich, cooked all day flavor, but can be on your table in under an hour. When you come home after a long day or come inside out of the cold, a bowl of this what you want to sit down to.

Using frozen tortellini makes this perfect for busy weeknights because it cooks right in the soup, no need to thaw before. I use mild Italian sausage, but if you like things spicy, grab a package of hot. Fresh spinach gives the soup a pop of color and of course nutrients, but you could use kale too. 

When the sniffles find their way into your house, be ready with some delicious soup recipes to help everyone feel better! 

 

Creamy Sausage and Tortellini Soup

1 (19 oz) bag frozen cheese tortellini

1 lb. mild or hot Italian sausage

1 medium yellow onion, finely chopped

3 carrots, finely chopped 

4 cloves garlic, minced

6 oz. fresh spinach, coarsely chopped

1/4 cup flour

1/2 tsp Italian seasoning

4 cups chicken broth

1 cup water

2 cups half-and-half

Salt and Pepper 

In a large stock pot or Dutch oven, brown sausage over medium high heat until no longer pink. Remove to a paper towel lined plate. Sauté carrots, onion and garlic in sausage drippings until soft. Sprinkle with flour and cook 2 minutes, stirring constantly. Slowly add chicken broth and water, whisking constantly until smooth. Bring to a simmer and cook about 8 minutes until slightly thickened. Add half-and-half, cooked sausage, Italian seasoning, tortellini, salt and pepper. Simmer until pasta is cooked-it will float to the top. Serve immediately with grated Parmesan on the side if desired. 

Holiday Pasta

 If you've been a fan of this blog for more than 5 minutes you know about my deep love affair with pasta. You know I am a carb addict, and will find ways to put a pasta supper on the table any way I can- I don't care what form it is! 

In spite of the fact I could eat pasta every day, it has never been something I have served on a holiday. I know many families who do, and my mother in law served lasagna on Christmas Eve for years. But for me, we eat is so much on a "weeknight basis", I wanted a different meal on the holiday. 

If you do serve pasta as part of your Christmas Eve/Day celebration, today's recipe will make you extra holly jolly. Or maybe the hustle and bustle of the season has you worn out, and you are just trying to get supper on the table during the week and don't want to hear one complaint! This will take care of that too.

Frozen tortellini comes together with Italian sausage, and yes *gasp* jarred Alfredo sauce for a hearty, delicious pasta bake. 

Yes, homemade Alfredo sauce is super easy to make at home, and I stopped buying jarred years ago...if it's the star sauce of the recipe. (Here is my recipe if you've never made it!) What do I mean by that? Simple. If I am making a fettuccine or penne pasta with Alfredo sauce, I'm making it from scratch. But if it's being used inside a recipe, especially a casserole, I find the jarred to be a great help from the store. I especially love the brand they sell at Aldi and it's the only one I buy anymore. 

This is a hearty, filling meal for a cold night or to feed your holiday guests. Especially if you've got Cousin Eddie coming! You know the ones I mean- they come for presents and stay until the New Year! You know you're going to have to feed them 3 meals a day for days!

Pasta can definitely be holiday worthy; and if you're like me and usually don't plan on it, maybe this year it's time for something a little easier, but oh so delectable.

 

Cheesy Baked Tortellini

1 (32 oz.) bag frozen cheese tortellini

1 lb. mild Italian sausage

1 (24 oz.) jar marinara sauce

1 (15 oz.) Alfredo sauce

1 tsp. garlic powder

1 tsp. Italian seasoning

2 cups shredded Italian five cheese blend

Dried Parsley

Salt and Pepper  

Preheat oven to 400. In a large skillet brown sausage until no longer pink. Add both sauces, garlic powder and Italian seasoning well. Stir well. Add frozen tortellini and mix. Grease a 9x13 baking dish. Add half the tortellini mixture. Top with half shredded cheese. Repeat layers. Sprinkle with parsley. Spray a piece of aluminum foil with nonstick spray. Cover dish and bake for 30 minutes. Uncover and bake 10 additional minutes. 

 

Shared at Weekend Potluck

April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck

The Teenager Had A Brainstorm

 

 Have you seen the tortilla boats they have now? I realize I am probably late to the party, but they are a recent discovery in our house and they have been life changing! Seriously. Whoever came up with the idea deserves a big high five!

If you're like me and have been living under a rock, let me explain. Right there in the aisle next to the hard taco shells there are now these soft tortilla "boats" or bowls. They come in regular size (used in this recipe) and mini ones too. They also come in different flavors- corn, flour, or a mix of both. 

I don't know about you but tacos, hard or soft, are my little guy's nemesis. He loves them, but gets so frustrated when all the yummy insides fall out onto the plate, or mommy's favorite, his lap. These solve that problem completely. The meat, cheese, lettuce, and tomato all stay put while his little hands hold it. 

So, you're probably wondering where this story is going if you've looked at the picture and saw breakfast foods. It's actually brilliant. I had made tacos one night, and had mini boats leftover the next day. (For regular beef tacos, I like the mini size. For these breakfast boats I used the bigger ones.) Big brother was home doing school remotely, so I took the mini boats, filled them with scrambled eggs and cheese and he was thrilled. And that's when it happened. "Hey, mom! I bet these would be good if you made them into a breakfast burrito boat. Eggs, potatoes, gravy, cheese, bacon. Do you think you could do that?"

Challenge accepted! These might look like a lot of steps, but don't worry, they are super easy. While the potatoes cook you can whip up the gravy and scrambled eggs. Then it's just assembly. I like the flat tater tots for this because they line the bottom of each boat and act like a barrier. But diced or shredded hash browns would work too. I also used real bacon bits because I also have those on hand, but crumbed crispy bacon would be delicious. Anything you love in a breakfast burrito can easily be a passenger in your tortilla boat!

 I love that my kids are such foodies they can look at one dish and brainstorm what else we could do with it and use it in whole new creative way. If you've never tried to let your kids help you plan new meals, try it! It's a fantastic way to get them to try new things and become more adventurous eaters!

 Breakfast Burrito Boats

1 (8 count) package tortilla bowls/boats

7 eggs

2 1/2 c. milk, divided use

1 lb. pork sausage

1/4 c. flour

8 oz. shredded sharp cheddar cheese

2 packages real bacon bits

1 (30 oz.) bag frozen tater rounds, baked per bag directions

Salt and Pepper

Dried Chives 

Begin by baking tater rounds according to package directions. To make the sausage gravy. In a large skillet brown the pork sausage. Do not drain. Sprinkle with flour and cook for 1 minute. Slowly add 2 cups milk, stirring constantly. Bring to a boil. Reduce heat and simmer 10-15 minutes until thickened. Keep on warm burner. Whisk together eggs and 1/2 c. milk with salt and pepper. In a another skillet, sprayed with non stick spray, scramble eggs until cooked through. In each boat, layer tater rounds, top with scrambled eggs, bacon bits, sausage gravy and cheese. Garnish with chives. 

 

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

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

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

Dump, Stir and Go!

It's officially autumn. The days are getting shorter and shorter. With day light I mean. But let's face it, the days are always short, no matter what season. I don't know about you, but I think there should be some kind of "buy back" program for hours in the day.

Here's how it would work. For every hour we don't use one day, we get to "bank" it for a day when we need more! That way when it's a random Thursday and we have a bazillion things to do...and before we know it, the clock says 6pm, we can go to the bank and get an extra hour. Genius, right?

Alas, I don't see this happening any time soon, so we need to find other ways to free up some of our minutes and hours. And in the kitchen our slow cookers can do just that!

This chunky, hearty delicious stew can be prepped in the morning, cook all day and be waiting on you when you get home. But you say your mornings are super busy too? Well, about 10 minutes is all you need to brown the sausage and onions, dump the rest of the ingredients, stir and be done! In fact, you could even saute' the sausage and onions the night before, stick them in the fridge and have one less step the next morning. Oh, and those hash browns that need partially thawed? They take almost no time at all, and the ones I used were only thawed about 20 minutes before I dumped them in. So those won't hang you up either.

Talk about an all in one meal! You've got your meat, potatoes and veggies all in one bowl! Okay, I guess corn isn't technically a veggie, but I think most of us think of it that way.

Fall is such a beautiful time, with so many reasons to be busy. From the ordinary day, to the special ones spent at the corn maze, pumpkin patch or apple orchard, make sure you have some great simple recipes to make just one thing a little easier on you!

Crock Pot Sausage & Corn Chowder

1 (14 oz.) package smoke sausage, sliced thin

2 small carrots, diced

1 medium white onion, chopped

2 TBS butter

1 lb. frozen shredded frozen hash brown potatoes, partially thawed

2 (15 oz.) cans corn, undrained

2  (15 oz.) cans cream corn

1 (14 oz.) can chicken broth

2 (12 oz.) cans evaporated milk

1 tsp. Worcestershire sauce

2 tsp. lemon pepper seasoning

1 TBS dried parsley

Salt and Pepper to taste

In a large skillet over medium heat melt butter. Saute' sausage until slightly browned. Transfer to Crock Pot.  In same skillet, in leftover butter and sausage drippings, saute' onion for 1-2 minutes.You are just getting a little color on them. Transfer to Crock Pot. Add all other ingredients. Stir very well. Cook on LOW 6 hours.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Inspired by Recipes That Crock

One Month

One month. 4 weeks. 20 days. Of what? SCHOOL! We have almost made it. We've been checking those 180 days off the calendar and it's almost time to put our Sharpie away.

I know many of you will actually see your school year come to an end before us, but I am okay with going until May 31st. Why? Because come August, we get an extra week of fun!

While we can see the light at the end of the tunnel, we can't shift into coast quite yet. There is SO much to do. Let's see, Adam and Alex just got back from a week in DC for the 8th grade class trip. Next week Alex will be confirmed into our church. There is Mother's Day. Alex's first school dance. An award ceremony for an academic award he's received (YAY!!!) Memorial Day and then finally Graduation. Whew...I'm tired just thinking of it all. And that's not to mention the every day homework, finals to study for, and you know, life.

Time for mommy to bust out some easy meals so supper time doesn't become ham sandwiches every night. And for me, that means casseroles! I have a hundred of them, and would love a hundred more. This one has three of our favorite things included. Sausage. Mushrooms. Rice.

Seriously. These boys I live with could eat rice every single day. From the oldest to the baby, it is basically a food group to them. Hence why I knew this would be a hit; and boy was I right.

If you're winding down the school year, but it is busier than ever, maybe you can use a simple casserole supper too! 

Sausage & Wild Rice Casserole

1 lb. bulk pork sausage

8 oz. white mushrooms, sliced

1 red bell pepper, diced

2 celery ribs, diced

1 medium white onion, diced

1 tsp. dried thyme

1/2 tsp. garlic powder

1 (6 oz.) box wild rice mix

1 can cream of mushroom soup

1 3/4 c. chicken broth

1 c. finely shredded cheddar cheese

Black Pepper to taste 

Dried Parsley

Preheat oven to 375. Spray a 9x13 baking dish with nonstick spray. In a large skillet, brown sausage until no longer pink. Drain off excess fat. Add veggies, thyme, garlic powder, seasoning packet from rice and pepper. Cook until veggies are crisp tender, about 5-7 minutes. Add broth, soup, rice and 1/2 cup cheese. Stir well to combine. Transfer to baking dish. (It will be wet!) Cover tightly with aluminum foil and bake for 1 hour until rice is tender. Add remaining cheese and parsley. Cook for 5 minutes to melt. Stir well before serving.

Pumpkin Fun

It is no secret to anyone that knows me that I am not a huge fan of fall. Sure, there are a few things I enjoy about it. but to me it is quite simply a gateway to cold and yuck for several months.

But when I'm trying to look on the bright side, and talk about the parts of autumn I do enjoy, I always mention trips to the pumpkin patch, picking apples, fall festivals, and the one thing these all have in common in our house. The fact that when we get home, there will be a big pot of soup, that has cooked all day, waiting on us.

One of the simplest pleasures in life is walking in the house, after being outside on crisp day, and instantly being greeted by the smell of a delicious meal, and the warmth it brings. 

To show you I don't just talk the talk, but I walk the walk too, this was the recipe I made the day we made our annual trip to Neptune, Ohio for some of the cutest painted pumpkins around! About an hour away, Karen's Painted Pumpkins is a stand we discovered a few years back, and ever since we pick a day in fall, and make it a fun trip. This year's even included a snack at the ice cream stand, and some shopping too. 

Aren't those just the cutest? And yes, Mommy scored major points by asking ahead for her to make a "Melmo" one!

This tasted SO good after our fun trip. It was a delicious end to a beautiful, fun filled day! I served some crusty bread on the side and it was simply perfect.

Soup season isn't going anywhere, so having some new ones to add to your rotation is a must! Hopefully this one makes its way to your table soon!

Crock Pot Cheesy Sausage Chowder

1 lb. smoked sausage, diced

3 large baking potatoes, peeled and chopped into 1 inch cubes

1 red bell pepper, diced

1 medium white onion, chopped

2 (14 oz.) cans chicken broth

1 1/2 c. heavy cream

2 TBS cornstarch 

2 tsp. all purpose seasoning, use your favorite

1 tsp. garlic powder

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Add sausage, potatoes, onion and peppers to slow cooker. In a medium bowl whisk together broth, cream, corn starch, seasoning, garlic powder, salt and pepper. Pour over sausage mixture. Stir well to combine. Cook on LOW 5-6 hours. Stir well. (Don't worry if it separates a bit while cooking, just stir until it incorporates again) Turn heat to HIGH. Add cheese and stir until creamy and melted. Cook for about 10 minutes to thicken. Turn heat to warm until serving time. Garnish with extra cheese if desired. 

Inspired by Miss in the Kitchen 

Shared at Weekend Potluck

Bitter Cold Winter Days

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

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

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

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

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

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

Crock Pot Chili

1 lb. ground buffalo or beef

1 lb. bulk pork sausage

1 large can Brooks Mild Chili Beans

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

1 medium white onion, finely chopped

1 TBS garlic powder

1 TBS chili powder, more if you like it spicy

Salt and Pepper to taste

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

He Eats THAT?? {A Post for Earth Fare}

So, we've talked before about how lucky we are that our 11 year old boy loves food. All food. Seriously, he is probably one of the least picky eaters on the face of the planet. He has always been that way. This is the kid who was eating sushi and fried calamari at the age of 5.

How did we do this? Did we put some spell on him? Brain wash him? Nope. We just never allowed him to be a picky eater. Now, I'm not here to judge or tell others how to parent their children. But I do think that many times when children turn their noses up at foods, it is a learned behavior, or one that is condoned so much, it's normal. So, in a way, I think sometimes parents inadvertently create their own picky eaters, without realizing it.

However, I also believe that every person, including kids, are allowed to have certain foods they simply don't care for. We all do, and as long as the boy tries it once, if he determines it is truly something that doesn't agree with his palate, I'm okay with that. But those things are few and far between in our house. But when he does discover one, I will respect that.

When I made this pasta dish and was telling it to a friend her first response was "And Alex will eat that? With mushrooms and spinach in it?" You can imagine her shock when I explained it was actually he who requested me to make a new pasta with spinach in it. He loves the stuff! She of course was bewildered because she happens to have a picky eater on her hands, and it is getting to be quite frustrating for her.

I feel for her. It must be a daily struggle when it comes to meal time, and kids like hers are missing out on so many yummy food experiences. I encouraged her to keep trying. Maybe give her child new things in a different way. Doesn't like cooked broccoli? Try it raw. Maybe find ways to sneak more veggies into the dishes she will eat. And of course, try to stay strong. Don't become a short order cook. As my mama always said "You don't like it? It's a long time until breakfast."

This pasta supper is hearty and filled with so many fresh ingredients you can actually feel good about it! Plus, it's super hearty and filling, perfect after a long, cold day! And if you can trick your picky eaters into liking it, think what a victory it will be!

Sausage & Spinach Rigatoni Bake

1 lb. mild Italian sausage

1 lg. rigatoni pasta

2 TBS olive oil

2 garlic cloves, minced

 3 c. fresh spinach

8 oz. baby bella mushrooms, sliced

2 c. shredded mozzarella cheese, divided

1/4 c. grated Parmesan cheese

2 (14 oz.) cans diced tomatoes, drained with a little juice left behind

1 tsp. Italian seasoning

Salt and Pepper to taste

Preheat oven to 375. Grease a 9 x 13 baking dish. Cook rigatoni to package directions for al dente. In a large skillet heat oil over medium heat. Add garlic and stir for two minutes. Add sausage. Cook until no longer pink. Add mushrooms and cook until browned. Add tomatoes, seasonings and spinach. Stir to combine. Cover and reduce heat to low. Cook until spinach is wilted, about 10 minutes. Check for salt and pepper, and season again if necessary. When pasta is cooked, drain well. Add to sauce mixture and mix well. Add half sausage mixture to baking dish. Sprinkle with 1 cup mozzarella. Add other half of sauce mixture. Top with 1 cup mozzarella and Parmesan. Bake uncovered 20-25 minutes until slightly browned.

Recipe from Wine & Glue

Exhaustion

For those of you who didn't know, my poor mom has been in the hospital for over a month now. What started as a simple foot surgery back in July ended with her in the ER on November 8th with a serious infection and sepsis. We were very lucky they caught it when they did, and are very thankful to the wonderful doctors, nurses and hospital staff who worked so hard to get her into the healing process.

Needless to say, it's been a long month in our family, and for me, it has meant running back and forth to the hospital at least once per day, sometimes more. Don't get me wrong, I am more than happy to do it. She's my mom. I love her. I adore her. I want her better. But that doesn't take the fact away that between the running around, the extra work, the mental fatigue....I'm exhausted. Again, happy to do it; just sleepy most days.

So when it comes to meals these days, my "it needs to be quick and yummy" mentality is in over drive. We need them now more than ever. I want to be with her as much as I can, but I also have to make sure my family is fed. It has become quite the balancing act, let me tell you. But when I come up with delicious meals like this one, it makes it worth it!

We love cabbage. Can't get enough of the stuff. I probably incorporate it into our menu plan at least once per week, or once every other. This is a new twist on my classic Cabbage Roll Casserole. A lot of the same element, but still different enough to taste like something new.

If you're in the holiday rush, you are probably exhausted too. Or maybe you are already thinking ahead to how you are going to feed those house guests in a couple weeks. This would work perfectly for either of those scenarios.

And if you have an extra minute, and an extra prayer or well wish laying around, please lift my mama up...we are keeping our fingers crossed the progress she has made continues and we will get to have her home by Christmas.

Sausage & Cabbage Bake

1 lb. mild Italian sausage*

2 c. cooked long grain white rice, NOT instant

1 medium head of cabbage, thinly sliced

1 medium yellow onion, chopped

1 (15 oz.) can tomato sauce

1 TBS brown sugar

1 TBS lemon juice

1 tsp. Worcestershire sauce

1/2 tsp. seasoned salt

Salt and Pepper to taste

Dried Parsley

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet brown sausage and onion until no longer pink. Drain if necessary. Add cabbage and cook until slightly wilted. Add rice and stir to combine. Season with salt and pepper. Transfer to baking dish. In a medium bowl whisk together tomato sauce, brown sugar, lemon juice, Worcestershire, seasoned salt and pepper. Pour over casserole. Spread evenly. Sprinkle with parsley. Bake uncovered for 1 hour until cabbage tender. Stir before serving. Garnish with extra parsley. *NOTE* You can add spice by using hot Italian sausage. 

Shared at Weekend Potluck

Slow Cookers and Friends

Oh, how excited am I??!! I have been looking forward to sharing today's post with ya'll for a while now! See, my dear friend Judith aka The Midnight Baker has published her very first cookbook, and it is a winner, with a capital W! Plus, I am so incredibly honored that she not only included a recipe of mine (Chicken and Noodles page ) but also had the nicest things to say about our friendship, and even asked me to include a quote on the back! I feel so important!

The Classic Slow Cooker is filled with recipe after recipe that you are going to love! So many of us are looking for ways to use our slow cookers more and more, and I would bet money many of you will want to try every single dish Judith has included.

When I started flipping through its beautiful pages, I was immediately drawn to this recipe. One because I make nothing in my slow cooker as much as soup. It is definitely my go-to this time of year. And two, because it was a bean soup! Bean soups are incredibly economical, hearty, and are great heated up on day two and three. Mr. E takes leftovers to work most days for lunch, so when I can make a meal stretch throughout the week for him, it's an added bonus! I tweaked it a bit to fit our tastes and what I had on hand, but would eat it the original way just as easily!

This is a terrific meal for those bitter cold days when you just want to come home to something warm that will fill you up without much work. Put it together in the morning and come home to a comforting bowl of deliciousness. Add some crusty bread and supper is served!

Oh, and the other fantastic thing about my friend Judith? She made sure I got 2 copies so I could give one away to a lucky EMM reader! Just scroll down after the recipe to see how you can win!

Slow Cooker 

Hearty Northeast Bean Soup

2 c. northern beans

2 c. smoked sausage, chopped

3 carrots, diced

1 small onion, diced

1/2 tsp. dried basil

3 celery hearts, diced

4 c. vegetable broth

Salt and Pepper to taste

Dried parsley

Cover beans with water and soak overnight. Rinse and drain well. Add to slow cooker. Add all other ingredients. Stir to combine. Cook on HIGH for 2 hours and LOW for 8-10 until beans are tender. Garnish with parsley before serving. 

***GIVEAWAY***

To Enter: Simply leave a comment telling me your favorite slow cooker soup.Include an email address so I can find you!

Bonus Entry: Like The Midnight Baker on Facebook

Open to US Residents ONLY 18 and older

Contest Ends:  November 30, 2015

The Turtles Are Coming

We are coming to the end of September so quickly, sad I know, but we have actually been looking forward to this time of year for a while now. Why? Because one of our favorite places to visit for a fun filled day, The Indianapolis Children's Museum, is getting a brand new exhibit on September 26th. 

The Teenage Mutant Ninja Turtles are coming!! That's right, these Heroes in the Half Shell are descending upon our great state with all their ninja skills and teamwork! Now, ya'll know how much a good ninja is near and dear to this Tae Kwon Do Family's heart, hence why we are super stoked!

And there is nothing in the world Leonardo, Michelangelo, Raphael, and Donatello love to eat more than pizza! So I took some inspiration from them, and one of my little ninja's favorites, pasta, and came up with a meal that is sure to please any Ninja Turtle fan, from young to old!

A perfect weeknight meal, you can easily add your most loved pizza toppings! Or maybe a twist on Friday movie/pizza night! Any way you serve it, it's a meal the whole family will devour! 

If you are planning a trip to the Children's Museum any time soon, be sure to stop by the Turtles exhibit, you might just find your EMM ninja loving family there too! 

Pizza Pasta Skillet

1 lb. Italian sausage

1 green bell pepper, chopped
1 (4 oz.) can sliced mushrooms
1 (14 oz.) jar pizza sauce
1 (10 ¾ oz.) can cream of mushroom soup
½ c. pepperoni, chopped, reserve a few whole for top
¼ tsp. Italian seasoning, extra for top
¼ tsp. garlic powder
¼ tsp. onion powder
1 lb. elbow macaroni
½ c. grated Parmesan cheese
½ c. shredded mozzarella cheese

 Cook macaroni according to package directions. Meanwhile, in a large skillet, brown sausage, chopped pepperoni and pepper. Drain off extra grease. In a large bowl whisk together sauce, soup, garlic powder, onion powder, Italian seasoning and Parmesan cheese.  When macaroni cooked, drain well. Add to sausage mixture. Stir well. Pour sauce over mixture. Gently stir until incorporated. Reduce heat to low. Sprinkle with mozzarella and Italian seasoning. Top with extra pepperoni. Cover and keep on warm until cheese has melted.

Recipe Originally Developed for The Children's Museum
Shared at Weekend Potluck

Getting Excited Again

Do you have loose your craving for something? Like you plan a meal, and when it comes time to cook it, there is absolutely nothing that sounds appetizing about it anymore? Even if it is something you've good before, for some reason, at that moment in time, you would do anything not to eat it? That is exactly what happened to me last week.

I had a "regular" dish in our house on the menu, and when supper time rolled around, the thought of stepping into the kitchen and actually preparing it didn't exactly make me want to jump out of my recliner. So, I started thinking about what I could do to make it a bit more exciting. Why not add some spice? Not too much. Ya'll know how wimpy my tongue is, but enough to get my taste buds enthusiastic!

This comes together in almost no time, and while yes, you do need a bowl and a pan to make it, it's still pretty close to a one pot wonder, for those super busy nights we all seem to have too many of.

The amount of Cajun seasoning was just enough for us, some heat, but not too much. But if you are worried about it, start out with 1-2 tablespoons, and then taste it before adding more.

If you need a simple supper that doesn't taste simple, this needs to be on your menu soon. If you have a dish you've made forever, and need to get excited about it again, brainstorm and see what you can do!

Sausage, Potato & Pepper Bake

1 lb. polish sausage, sliced on a bias
2 green bell peppers, sliced
5 medium potatoes, cubed
1 (10 oz.) jar banana pepper slices, drained
3 TBS olive oil
3 TBS Cajun seasoning
Salt and Pepper to taste

Preheat oven to 400. Combine all ingredients in a large bowl. Toss well to coat. Transfer to a large, greased baking pan. Bake for 30-45 minutes until potatoes are tender.

Shared at Weekend Potluck

New Orleans At Home

My boys love creole/Cajun food. They can't get enough. For Mr. E. is steams from the trips he took to Louisiana to visit his aunt and uncle. Great memories made over delicious food. For the boy I think it's simply in his DNA, from Daddy of course. I'm sure his very varied and sophisticated palate has something to do with it too. He loves him some great flavor, what can I say?

One of the little guy's favorite restaurant dishes is the gumbo he used to get at Qdoba. See, when they first opened here in Fort Wayne, we won a year's worth of meals from them! So, we ate there a lot over the next 12 months, and enjoyed every bite. But when those meals ended, I will fully admit I was taken back a bit at how pricey they are. I'm not saying the food isn't worth the money, but for a place I would list in the "fast food" category (you order at the counter, you get your own drinks and condiments, there are no servers) it's just a little bit more than I'm willing to spend. Therefore, I had to come up with ways for us to enjoy our favorites at home.

This is the first gumbo recipe I was willing to try when it was given to me. Why? One reason. The words "easy and skillet". To me that meant another one pot wonder I could have on the dinner fast and then share with all of you!

This is a simple weeknight meal that is packed with flavor. You can decrease or increase the heat level depending on how much your family can stand. This was just right for me (the wimp) and the guys added some dashes of hot sauce to theirs for some extra heat.

Bring New Orleans into your kitchen with a delicious, fast meal that is sure to create some new creole fans of its own!

Easy Skillet Gumbo

2 TBS vegetable oil

2 (9 oz.) packages smoked sausage, sliced

1 green pepper, chopped

1 medium white onion, chopped

2 medium carrots, diced

2 celery ribs, diced

1 large clove garlic, minced

1 ( 14 oz.) can diced tomatoes, drained, leave a little juice

2 tsp. creole seasoning

1 TBS cornstarch

1 (15 oz.) can chicken broth

Salt and Pepper to taste

Dried Parsley, for garnish

Cooked Rice

In a large dutch oven, heat oil over medium-high heat. Add sausage, onions, peppers, garlic, carrots and celery. Saute' until sausage is browned and veggies are tender-crisp. Add tomatoes. Stir well. Sprinkle with cornstarch. Mix well. Add chicken broth. Stir to combine. Increase heat to high. Bring to a boil. Reduce heat to low and simmer 15 minutes until thickened. Serve over rice. Sprinkle with parsley if desired. 

Shared on The Country Cook May 8, 2015

A St. Patrick's Day Twist

If you haven't been paying attention to the calendar, St. Patrick's Day is tomorrow, and if you are still looking for some inspiration for your "green" dinner, you've come to the right place.

I will admit, St. Paddy's Day isn't really a big deal in our house. Sure, I have a few decorations up, Alex always wants to wear green, but besides that, we don't do much to celebrate. We are way past the age of going out for some green beer, and with a kid, unless gifts are involved, it's not a real holiday.

However, I do try to serve something festive or Irish inspired for dinner. It's a simple way to acknowledge the day, and hey, we gotta eat. And to me, nothing says March 17th more than cabbage. So, you know I was excited when I first saw this recipe! A simple stew perfect for a holiday on a weekday.

If you've never added cabbage to your soups or stews, you are really missing out. It adds such flavor and really keeps its consistency well. If I'm making a stew, I want a dish that we can really sink our teeth into. Big chunks of meat, potatoes and veggies that will fill us up!

This would make a fantastic supper for your St. Patrick's Day tomorrow night. Sure, you can go with something a little more traditional like Corn Beef and Cabbage, or even my Crock Pot Irish Stew, but why not switch things up a bit and put a yummy twist on your holiday this year? 

Cabbage and Sausage Stew

From South Your Mouth

1 lb. smoked sausage, cut into half moons

5 medium potatoes, peeled and chopped into 1 inch pieces

1 small head cabbage, chopped

2 TBS vegetable oil

3 medium carrots, diced

1/4 tsp. garlic powder

6 c. chicken broth

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

1 medium yellow onion, finely chopped

3 TBS butter

Salt and Pepper to taste

Heat oil in a stock pot over medium heat. Add sausage and cook until browned on all sides. Add onion and carrots. Saute' until tender. Add butter, cabbage, garlic powder, salt and pepper. Cook and stir for 5 minutes. Add broth and potatoes. Stir to combine. Bring to a boil Reduce heat to medium low and simmer, covered, for 30 minutes. In a medium bowl, ladle out some of the soup liquid. Add condensed soup. Whisk to combine. Add back in soup. Reduce heat to low. Cover. Cook for additional 15 minutes. *NOTE* I actually made this in the afternoon and let it sit on the stove (off) covered, and reheated at supper time. 

Shared on The Country Cook Mar. 20, 2015

Cabbage at Very Good Recipes

A Meaty Addtion

If you are a long time reader of EMM, you've probably seen my recipe for Fried Cabbage and Noodles a hundred times, especially if you follow me on Facebook too. It's one of those recipes that is not only a family favorite, but always a hit with my fans too. And so many of you have commented that you make it, but add meat, I thought it was about time I tried it too, sort of.

For us, the cabbage and noodles are a side dish we always look forward to eating. From the first time my Grammy made them, now through three generations, they are a classic. So, while I agree meat would taste great with them, I just couldn't do it. I had to find a way to make something new without changing the classic too much. It's just how my brain works.

I got to thinking about how much we love sausage and sauerkraut, so I decided to simply do cabbage and sausage instead...same idea, different application. Plus, I figured I'd leave out the noodles to change up the flavor just a bit. And this way, without the extra step of boiling pasta, I could call it a one pot meal! But if you love my original recipe and simply want to add the meat, go right ahead. I'm sure it would be delish!

This is one of those meals you can throw together in almost no time at the end of a long day. And if you have to stop at the store for ingredients, there are probably only 2 you don't have on hand, so express land here you come!

One Skillet Fried Cabbage and Sausage

1 large head cabbage, chopped
2 (12 oz.) packages smoked sausage, sliced on a bias
3-4 TBS vegetable oil
Salt and Pepper to taste

Heat large skillet over medium heat. Place sausage in an cook until browned on all sides, about 7 minutes. Remove from skillet to a paper towel lined plate. Depending on how much fat the sausage renders out, add vegetable oil to skillet and increase heat to medium high. Add cabbage and saute until well browned and tender. Season with salt and pepper. Remove cabbage with slotted spoon to serving platter. Add sausage on top, or mix in, either is yummy! *NOTE* We like this seasoned simply, but I think it would be great with garlic powder or even Cajun seasoning too. Also, I would have loved to fry up some thinly sliced white onion with this but Mr. E can't do the onions. But I think the flavors would be really nice.

Shared on The Country Cook Jan. 16, 2015

Cabbage at Very Good Recipes

More One Pot Meals

Less than a week people! That's right! There are only 6 days until Christmas. Are you feeling stressed yet? I know so many who are still trying to get their shopping done, the cards mailed, everything wrapped, and still keep up with day to day responsibilities as well. If this describes you, how about a simple meal that can be on the table in about 30 minutes and feed that hungry crowd? Will that help take just a little of that stress away?

One pot meals are never more welcomed than during the busiest times of the years, and no matter how hard we try to avoid it, Christmas time is one of those. Rather it be working extra hours to assure the time off for the holiday, running here and there finishing that last minute shopping, Christmas pageants and school programs...whatever it is consuming your evenings, a simple, delicious meal can be one thing you look forward to.

Plus, let's not forget many of us have those holiday house guests we need to feed more than just the big holiday meal. Extra mouths to feed for multiple days can put a strain on the budget, but with this dish you can stretch a buck and satisfy many hungry souls at the same time.

If you can't imagine with this is like, thing goulash on steroids. Goulash with extra "stuff" that takes it to a whole new level. And don't turn your nose up at the spinach because it makes this dish! We love spinach and I really enjoy it's flavor when pared with both sausage and beans.

Give yourself a break tonight with this scrumptious, simple meal that is full of flavor, but easy on effort. Plus, it's pretty on the plate too!

Sausage and White Bean Ragu

Inspired by Basilmomma

2 small yellow onions

4 garlic cloves

2 TBS olive oil

1/2 lb. ground beef

1 lb. bulk pork sausage

2 ( 14 oz.) cans chicken broth

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

2 (15 oz.) cans petite diced tomatoes, undrained

2 heaping cups fresh spinach

2 TBS dried basil

2 tsp. dried oregano

1/4 tsp. red pepper flake

1/3 c. shredded Parmesan cheese

1 lb. elbow macaroni

Salt and Pepper to taste

Place onion and garlic in food processor and pulse until extra fine. Heat oil in dutch oven over medium-high heat. Add onion mixture to oil and cook about 2 minutes until tender. Add beef and pork. Continue to cook until meats are browned, about 10 minutes. Drain if necessary. Add beans, broth, tomatoes, basil, oregano, red pepper flakes, salt and pepper. Stir well. Reduce heat to medium. Simmer for 15 minutes until flavors develop. Add macaroni. Stir well to combine. Cook another 10-15 minutes until macaroni is tender. Add spinach, in batches and allow to wilt. Add cheese. Stir and serve. Sprinkle with extra cheese if desired.

Shared on The Country Cook Dec. 19, 2014