Just In Time For Your First Summer Cookout

May has arrived bringing Mother's Day, Memorial Day, Graduation Season (yep, in only 3 weeks my first baby will walk across that stage and get his diploma) and of course, cookout/backyard barbecue season.  

Have you fired up the grill for the first time? Do you have plans for your first cookout, or maybe you've already been invited to one? Memorial Day is seen as the kickoff to summer, and it will be here before you know it. 

This recipe is sure to become your new go-to for a cookout take-along that everyone wants the recipe for. If you're hosting the gathering, you better really like every single person you invite, because after a plate of this, they are going to want to come back over and over. 

Mediterranean Pasta Salad is terrific for all your summer parties, picnics and outdoor suppers. It has to be made ahead to soak up all the flavor of the dressing, so you can assemble it totally last minute. It has some unique flavors you might have never though of for pasta salad, but I promise you will be blown away how well they play together. 

I am so excited for warm weather and all the fun outdoor activities that go with it. Pasta salad is always a hit no matter when or how you serve it, so I hope this one makes its way to your menu soon!

Why Add Dressing To Warm Pasta

When you mix the warm pasta with the Italian dressing, it acts like a sponge to soak up all that flavor. The longer it sits, the better the flavor. 

Do I Rinse The Pasta

No! Many pasta salad recipes call for rinsing under cold water and draining. Not this one! Simply drain and then leave warm. 

What Kind Of Veggies To Use

This recipe is great because the possibilities are endless when it comes to the vegetables to use. You could give it more of an Italian twist with black olives, red onion and cheese!

Where To Find Canned Artichokes and Hearts Of Palm

Both of these are normally on the canned vegetable aisle. In my store they are usually near the end of the selection, right next to each other. 

What Are Hearts Of Palm

If you've never had them, hearts of palm are a literally the inside of a palm tree. They have a slightly sweet, mild flavor. When canned, they are in a brine that is best rinsed off. They can be added to salads or eaten as is. My Hearts of Palm Salad is a delicious way to include them in your menu.

How To Store Leftover Pasta Salad

Mediterranean Pasta Salad will last 2-3 days in the fridge in a container with a tight fitting lid. You will want to stir every time you serve.

Best Tips

*Do not rinse pasta before adding dressing. You want the warm pasta to soak all the flavor up.

*Regular Italian dressing works fine too. I like the extra "zip" of the zesty.

*Sun-dried tomatoes can be found with the olives and pickles or on the canned tomato aisle.

*Any short-cut pasta would work: elbows, shells, rotini, etc.

 *Swap out the veggies for any you like. Some suggestions: Red onion, black olives, cherry tomatoes, green onions, sweet cherry peppers, red bell pepper, mushrooms.

Mediterranean Pasta Salad

1 lb. mini penne, cooked and drained

1 (16 oz.) bottle zesty Italian dressing

1 envelope Italian dressing dry mix

1 English cucumber, diced

1 (10 oz.) jar green olives, drained

1 (8 oz.) jar sun-dried tomatoes, chopped

1 (14 oz.) can whole artichokes, rinsed, drained and chopped

1 (14 oz.) can hearts of palm, rinsed, drained and chopped 

1 TBS dried parsley

In a medium bowl whisk together Italian dressing and dry Italian mix. When pasta is cooked and drained, add to a large bowl. Pour dressing over warm pasta and stir well. Chill for at least 3 hours or up to overnight. Just before serving, add all veggies and stir well. Sprinkle with parsley and serve. 

Inspired by South Your Mouth

If It Has Hot Sauce, He Will Like It

 Anyone that knows my husband even a little bit knows he is a hot sauce fanatic. A connoisseur really. For him, the hotter the better; and it doesn't stop with hot sauce. He loves all spicy food, and if it makes him sweat and cry while eating it, he is in heat heaven. 

He's tolerance for heat knows no bounds. It's kinda freaky, really. Foods that others are doubled over in pain from, he shrugs off like he's popping potato chips. 

So when I saw a recipe over at Taste of Home for a cabbage and bean stew that had hot sauce in it, I was totally intrigued. I don't know if I've ever made a soup that included it. Now, many soups that I cook end up with hot sauce in them, because he adds them at the table, but not in the actual cooking process.

Now, before you stop reading because like me, you have kids and you think there is no way mine ate it. Both of my boys have been conditioned to heat and inherited that gene from their daddy. So the amount used in the recipe wasn't a problem for them. BUT, I am a wimp when it comes to heat, and I could eat this no problem at all as well. 

We also happen to be big cabbage and bean lovers too, so this soup was filled with many favorite flavors. It's hearty and filling-perfect for a cold winter's evening meal. 

Soup recipes never get old this time of year, but this one includes a little kick from the hot sauce bottle that will wake your taste buds up! Grab some crusty brown bread and supper is served! 

What Kind Of Cabbage For Cabbage and Bean Soup

For this recipe, and any other soup I make with cabbage in it I prefer everyday green cabbage. It stands up to cooking/boiling well and gives a nice texture to any soup or stew.

What Kind Of Beans For Cabbage and Bean Soup

I used great northern beans for this soup, but any white bean would work. I think cannellini beans could be great! In this recipe you want canned beans, not dry. First off, they will obviously cook quicker and also- they help to slightly thicken the soup because you only drain and rinse them a little bit. 

What Kind Of Hot Sauce For Cabbage and Bean Soup

I used "everyday" hot sauce in this recipe, similar to Frank's Red Hot. Tabasco would also work. You want something with a mild heat level, but good flavor because as it cooks in the soup, the flavor really comes through. If you like extra heat, by all means, use something with a higher heat level.

Is Cabbage Good For You

YES! Cabbage is highly nutritious and rich in vitamins C and K, plus fiber. It is believed it can support digestion, improve heart health and decrease inflammation.

Cabbage and Bean Soup 

1 lb. ground beef

1 TBS olive oil

1 medium yellow onion, finely chopped

3 large carrots, finely chopped

1 medium head cabbage, chopped

1 (32 oz.) box beef broth

2 (14.5 oz.) cans petite diced tomatoes, drained

2 (14.5 oz.) cans great northern beans, drained and lightly rinsed

1 TBS white vinegar

1 TBS brown sugar

1/2 tsp. dried thyme

1/2 tsp. paprika

1/2-1 tsp. hot sauce

Salt and Pepper  

Dried Parsley

Heat oil in a Dutch oven over medium high heat. Brown beef with onions and carrots until no longer pink. Add cabbage and sauté for 3-5 minutes. Add broth, scraping the bottom of the pot. Add vinegar, brown sugar, thyme, paprika, salt and pepper. Add hot sauce to taste. Stir well. Bring to a boil. Reduce heat to simmer, cover and cook 45 minutes-1 hour until veggies are soft. Taste for seasoning. Add more salt, pepper and hot sauce if desired. Garnish with parsley and serve.

Best Tips 

Have all veggies chopped before starting to cook

When adding broth, be sure to scrape the bottom of the pot- this adds flavor!

Start with a little hot sauce and add more to taste. 

Only drain and rinse the beans a little, you want some of the juice to help thicken the soup.

I like petite diced tomatoes in soup because of the smaller size, but regular diced work too.

Brown sugar and vinegar in soup? YES! They add a depth of flavor you won't believe. 

Ground pork or sausage could be swapped for the ground beef.

 

More Tasty Soup Recipes To Try Next 

Slow Cooker Fiesta Cabbage Soup 

Crock Pot Cabbage Soup  

Cabbage and Sausage Stew 

Slow Cooker Cabbage Roll Soup  

Cream of Broccoli Soup  

Creamy Sausage and Tortellini Soup 

Copycat Olive Garden Chicken Gnocchi Soup  

Crock Pot Broccoli Cheese Soup

Not a TikTok Fan

 So let me clarify that title. I am not here to bash anyone who loves TikTok, it just isn't something I get into. I'm not saying I never see anything from there- I don't live under a rock- but I don't have the app, and I don't seek TikTok videos out. If others share them with me, or I happen to see them in my social feeds, that's fine. 

In fact, that is exactly how I stumbled upon this recipe, which went viral on TikTok, and after eating it I know why. 

Raise your hand if you can always use new chicken recipes! Yep, me too! Even now that chicken can be pricey at the store, I want to be ready when it goes on sale because I'm going to stock up, and if I'm going to be cooking with it from the freezer for a while, I want some new dishes to play with. 

This is one of those dinners that looks fancy, but is super easy. Boneless chicken breasts in a creamy sauce flavored with sun-dried tomatoes, garlic and Parmesan cheese. It is so delicious, the rumor is if you make it for a date, you might just get proposed to-hence the "marry me" title. 

We love this served with some buttered pasta on the side to soak up the extra sauce from the chicken, but it would be just as yummy with rice or mashed potatoes too. 

Marry Me Chicken is simple enough for a weeknight supper, but if you are hosting a dinner party during this holiday season, this will wow your guests; and can be doubled pretty easily if you've got a crowd coming. 

The lesson here? Just because you don't enjoy something that seems to be all the rage, that doesn't mean you can't still take something away from it and learn something new! I won't be a TikTok subscriber any time soon, but if you see a great recipe over there, send it my way!

Marry Me Chicken

4 boneless chicken breasts

1 cup heavy cream

1/2 cup chicken broth

1 chicken bouillon cube

3 garlic cloves, minced

1 (8 oz.) jar sun-dried tomatoes, drained and chopped

1 tsp. Italian seasoning

1/2 cup grated Parmesan/Romano cheese

2 TBS olive oil

Salt and Pepper  

Fresh parsley, for garnish

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet or Dutch oven over medium high heat. Brown chicken well on both sides, about 5 minutes. Remove chicken to plate. In the same pan, sauté garlic for 30 seconds, stirring the entire time. Add cream, bouillon, broth, tomatoes, Italian seasoning, cheese, salt and pepper. Stir well until combined. Add chicken back to pan. Spoon some sauce over the chicken. Reduce heat to medium and cook until internal temp of chicken is 165, about 10 minutes. Garnish with parsley and serve immediately with pasta, potatoes or rice.

Shared at Weekend Potluck

Take The Help When You Can

 You will never hear me being critical of anyone who has a shopping cart with convenience ingredients inside of it. I think we all need to take a little help where we can and if getting supper on the table means using a box rice mix, I say go for it! 

For our house taking some help from the store now and again doesn't bother me because I know my kids are still getting plenty of fresh meat, veggies, fruits....a well balanced diet. So that can of condensed soup, frozen chicken nuggets, box of macaroni and cheese occasionally doesn't haunt me. 

But let's talk about what the real tragedy is. The fact there are people in this country who are limited to processed, boxed foods because that is all they can afford. They would love to buy some fresh meat and produce, but the prices make it so they have to choose between that and paying the heating bill. So, they do what they can with what they have. 

For me, using these types of foods is a choice and that is why I will never judge those that is is a necessity. We have to do a better job in this country of making fresh, healthy food as budget friendly as the stuff we are constantly told isn't good for us. Every single person deserves to have access to better nutrition choices.

Okay, rant over. Let's talk about this recipe. Yes, it uses jarred Alfredo sauce. Can I make homemade? I sure can. I have a very easy, and delicious recipe for it; but for this recipe it's about a convenience factor for those extra busy nights. This flavorful sauce comes together in the time it takes the pasta to cook. We love it with penne, but it would be just as yummy with linguine, angel hair or even bowties. 

If you need a little help from the store to make sure your family is fed and full after a long day, don't apologize for it. In the past 2 years I think we've all learned a little more how scary empty shelves can be, and we can appreciate a meal, in whatever capacity it comes a little more. Use the jarred spaghetti sauce, make the casserole with condensed soup, heat up some frozen fish sticks...and then try to add some extra freshness in the next day's meal! 

 Creamy Marinara Sauce

2 lbs. penne pasta, cooked and drained

2 (14.5 oz) cans petite diced tomatoes, drained well

2 (14.5 oz) cans diced tomatoes with basil and oregano, undrained

2 (15 oz.) jars Alfredo sauce

1 cup milk

1 TBS olive oil

4 garlic cloves, minced

2 tsp. dried parsley

2 tsp. Italian seasoning

salt and pepper to taste

While pasta cooks, in a large skillet over medium heat, sauté garlic in olive oil for 1 minute. Add undrained diced tomatoes. Stir well. After 3 minutes, add Alfredo sauce, milk and petite diced tomatoes. Bring to a bubble. Reduce heat, add seasonings and simmer for 10-15 minutes, stirring often. When pasta is cooked, drain well. Return pasta to hot pot. Add about half the sauce to hot pasta and stir well. Top individual portions of pasta with more sauce.

Shared at Weekend Potluck

Even I Cleaned My Plate

 So I am going to reveal a big secret to you. Are you ready? It is going to rock your world. I'm a food blogger and there are nights when I sit down to supper, and if I've been working all day on new recipes for all of you, I'm not even hungry. No matter how appetizing the food is, even if I've been drooling over it the entire time it has been cooking, it just doesn't taste good. Correction. It tastes wonderful, just not to me. 

This same thing actually happens when I've made a really big meal too, mainly on holidays. I cook Thanksgiving dinner all day and by the time I sit down, I'm hot and exhausted and not in the mood. Now, on those days, I get over it and chow down...I'm not missing out on turkey and stuffing! 

It's funny to look back now because growing up when either of my grandmas would spend the whole day in the kitchen making a huge spread, even at the holidays, I can distinctly remember them sitting down, and watching everyone else dig in and not touch a bite for a while. I always wondered why, and now I 100% understand. 

But this meal? This recipe? Even after working on it all day, and being dog- tired by the time I sat down, I couldn't stop eating. It was so incredibly delicious I cleaned my whole plate! After smelling the mouth watering aromas wafting from the slow cooker all day long, I couldn't wait to dig in. 

I have made meatballs in the Crock Pot before, but I've spent some time tweaking my recipe and through trial and error, I present to you the most delicious Crock Pot Italian Meatballs EVER. Yes. I said it. 

I served these over some penne pasta, but they would be just as delicious in a sub bun for meatball sandwiches, on mini buns or dinner rolls for meatball sliders, or quite frankly, on a plate with a fork. 

Filled with flavor, cooked all day, what more can you ask for? Now before the hate emails start to flood in about using frozen meatballs, if you feel inclined to use homemade, please be my guest. Me? I have found several brands (even store brands) that taste homemade and I feel totally comfortable using them, especially in a recipe like this when I'm adding so much other flavor. 

 

Those of us who spend a lot of time in the kitchen know what it's like to sit down to a meal we've worked so hard on, only for our appetite to disappear. So the next time you are lucky enough to gather around the table to a home cooked meal, be sure to thank the person who made it a couple extra times!

Crock Pot Italian Meatballs 

2 (14 oz.) bags frozen Italian style meatballs

3 (24 oz.) jars spaghetti sauce with meat

1 (29 oz.) can diced tomatoes, with juice

1 TBS sugar

2 TBS Italian seasoning

2 tsp garlic powder

1/2 tsp. dried red pepper 

Salt to taste 

Dried Parsley

Add meatballs to Crock Pot. Pour sauce over top. Add seasonings.  Stir well. Cook on LOW for 6 hours. Garnish with dried parsley and serve. 

Shared at Weekend Potluck
 

Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

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

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck

 

 

No Tomatoes? No Problem!

 A few weeks ago, I shared my Copycat Chili's Queso with you, and today, we are rounding out the perfect Chili's experience with a tasty make at home version of their salsa. 

I could literally drink Chili's salsa with a straw, so I am super excited to be able to have it in my own kitchen any time I want, without having to order take out!

You want to know the biggest recipe I love salsa recipes like this so much? The use of canned tomatoes. My go-to Restaurant Style Salsa recipe is the same way, and it is always a hit no matter what time of year I serve it. 

I know so many of you are enjoying your summer garden's bounty of tomatoes, but some of us aren't as lucky. Okay, so Max actually did grow a couple of tomato plants in pots this summer, and is oh so proud every time one ripens, but they are tiny, and few and far between. (We won't tell him though. Mommy is always super excited when he brings me one!) It would just take a ton to make a batch of salsa. 

But the beauty of this recipe is with canned tomatoes, you aren't at the mercy of mother nature, and you can whip it up for any Mexican night supper, even if the snow is falling! (Shudder...I don't even want to think about that yet!) 

I actually learned years ago many restaurants use canned tomatoes for their salsa, and ever since, it has become easier and easier to recreate their recipes at home. Thank goodness too, because I am a chips and salsa fanatic, and have passed that addiction onto both of my sons.

 The biggest difference in flavor in this one from others is the addition of cumin. That little hint of smokiness really sets it apart from not only other restaurant recipes, but my own. 

With the Labor Day holiday weekend coming up, and football/tailgating season (no matter how different it might look) just around the corner, this is sure to become a favorite in your house too!

 Copycat Chili's Salsa

1 (14.5 oz.) can diced tomatoes with chilies, with juice

1 (14.5 oz.) can whole tomatoes, with juice

1 small yellow onion, coarsely chopped

1/2 jalapeno pepper, coarsely chopped 

1 tsp. garlic salt

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. sugar

Place all ingredients in food processor and pulse until well combined. Stir, checking for large pieces. Pulse again. Transfer to a bowl. Chill, covered, for at least 4 hours before serving. Serve with limes if desired.

 

 

Soup Weather

I had a friend tell me the other day "I would make soup every day if I could." You know what? That's not a bad idea, especially this time of year.

A couple weeks ago when the Polar Vortex hit and we had windchills down to -50 degrees, the big pot of soup cooking all day on the counter was truly the only thing that made it okay. Mr. E was starting cars every 2 hours in the overnight to make sure they didn't freeze; and even though Alex was home from school, I still had to go out and start the car during the day too. It was the kind of cold that immediately hurt your face, and your soul!

And while those temps are gone, we still have cold weather ahead, in fact, snow is once again in the forecast, so plenty more time to put some great soup recipes to good use.

Plus, let's face it, while we all look forward to spring, the weather is brings isn't always the sunny, warm beautiful variety we have in our heads. Here in Indiana, those days are mixed with chilly, rainy, wet, miserable ones that also call for soup!

This is a terrific veggie soup with the addition of a favorite around here, cabbage!  In fact, you could make it totally meat free by swapping out the chicken broth. Perfect for your Meat Free Monday!

If you are tired of the cold, the snow, the wind, the slush, the ice, and pretty much winter all together, have a seat next to me. We can lament together; and whine over a big bowl of soup!

Crock Pot Cabbage Soup

1 medium head cabbage, chopped

3 celery stalks, finely chopped

2 medium carrots, finely chopped

1 medium white onion, chopped

2 medium potatoes, peeled and cubed

1 (12 oz.) bag frozen green beans

1 1/4 c. frozen corn

1 (15 oz.) can diced tomatoes, with juice

2 TBS tomato paste

1 tsp. garlic powder

1 tsp. Italian seasoning

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 1 hour. Reduce heat to LOW and cook for 6-8 additional hours. 

Shared at Weekend Potluck

Taco Tuesday

This would have normally went live yesterday, but I just had to wait until today. Why? Because if you do Taco Tuesday at your house, but want to switch it up a bit...THIS is for you!

Not only are you going to get all the flavor of your favorite taco bar, but this is the ultimate "dump and go" or "set it and forget" it supper.

See, we are smack dab in the middle of basketball season at our house. After the 2 week holiday break, last week we were back at in in full force. With 3 practices and 2 games...it was a little hectic. (You gotta remember, with a 2 year old, most things seem more hectic than they actually are. Oh, and I forgot to mention we are also potty training!)



The times of the games vary, and sometimes we can eat before we leave, but for the most part, I need to make sure there is a warm, tasty, hearty meal waiting for us when we get home because I'm going to have some starving boys on my hands. Not Max. He gets a packed supper and eats in the stands while he watches Bruh Bruh do his thing. But the husband and the teenager are quite ravenous by the time they hit the door.

 So, I have been turning to my slow cooker A LOT. I can make sure it's cooking all day and then when we get home and they are chewing on their arms, supper is ready. Last week, it was this. Seriously, if you can brown beef and dump cans...you can look like a rock star with this!

I garnished it simply, but I think it would be terrific with some shredded cheese and other taco toppings too. Lettuce, diced tomato, cilantro...the possibilities are endless!

The boy loves to get the rebound!

I am so proud to be a basketball mom. He has improved so much and absolutely LOVES being on the team. We only have a few more weeks left on the season, so if they are a little hectic and kinda stressful for mom, that is okay...after all, I have my trusty slow cooker on my side!

Crock Pot Taco Soup

1 lb. ground beef, browned

1 (15 oz.) can beef broth

1 (15 oz.) can corn, undrained

1 (15 oz.) can petite diced tomatoes, undrained

1 (10 oz.) can Rotel, undrained

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

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

1 (1 oz.) packet taco seasoning

1 (1 oz.) packet ranch dip mix 

1 TBS dried minced onion

Salt and Pepper to taste 

Combine all ingredients in Crock Pot. Cook on LOW 4 hours. Garnish with sour cream, pickled jalapenos, corn chips, green onions, etc. 

Shared at Weekend Potluck

How Does Your Garden Grow?

One of the things some people look forward to the most this time of year is planting their summer time garden. If you're one of them, my hat is off to you!

It's not that we don't want one, our backyard just isn't very conducive for growing, and after trying to no avail more years than I care to remember, we've given up. But thankfully we are surrounded by many farmers markets and road side stands; and even have some friends with really big thumbs, so we still enjoy fresh garden veggies all summer long!

I can eat tomatoes like apples. Bring them in, wash them off, a little salt and bite! Cucumbers picked on a warm day always taste better than anything you can buy in the produce aisle.

With all of these beautiful summer veggies, salads are sure to be on the menu. On one of those nights that it is still sweltering at supper time, but you're starving, a light, crisp, cool salad can really hit the spot.

My inspiration for this one was the traditional cucumber and tomato salad we've all eaten a hundred times. But this time I added a little Greek flare. Why? Because the teenager loves feta cheese, and asked me to come up with a reason for him to eat it. No joke. This entire recipe came to be because of the boy's love of cheese.

This would be perfect with anything you've got coming off the grill, and really nice for a cookout or picnic outdoors since there is no "creamy" factor. Plus, the leftovers can be a great lunch the next day. Just ask Mr. E. That's exactly what he did!

If you are a master summer gardener, I am impressed! It really is an art, and the rest of us are so lucky there are so many out there who are willing to share with those of us who aren't as skilled!

Greek Garden Salad

3 large cucumbers peeled and sliced thin

3 medium tomatoes, seeded and chopped

1 (6 oz.) jar pitted kalamata olives, drained

1/4 c. feta cheese crumbles

1/3 c. Greek salad dressing

Salt and Pepper to taste

Dried Parsley, for garnish

In a large bowl combine cucumbers, tomatoes and olives. Season with salt and pepper. Mix gently. Pour dressing over and mix again. Sprinkle with feta and parsley. Chill for an hour before serving. 

Shared at Weekend Potluck

Taco Tuesday

Do you do "Taco Tuesday" at your house? I have to admit, I really don't. Yes, I'm sure at some point in the annals of history I have served tacos at some point on a Tuesday night, but it wasn't intentional or planned. 

But today, I am jumping on the bandwagon...sort of. I'm offering up something for you to switch up your routine, even thought I'm almost positive I served this on a Thursday! 

Mexican food is one of my Top 5 cuisines. Seriously, I can't get enough of the stuff. It is one of the things I choose to eat out the most, and never tire of. I've heard it said "You think you have self restraint, until they sit the free chips n salsa down in front of you at a Mexican restaurant." That is our family summed up in one sentence! We are the ones getting to-go boxes at the end of our meal because by the time the entrees came, we had stuffed ourselves with so many chips n salsa, we are full. 

So when I get the chance to add some Mexican food to our meal plan, it's something new, and includes our favorites flavors, win...win...win! 

This simple, budget friendly and super yummy supper is like an entire Mexican meal in one dish! Each bite tastes like a taco with a little rice on the side. Plus, it has one of my favorite ingredients of all time too...green chilies! 

If you were already planning on tacos tonight, you might have a lot of these ingredients on hand, so you're half way to a new meal, but still familiar and oh so good!

Fiesta Taco Rice Bake

1 lb. ground beef

1 1/4 c. long grain rice

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

1 (4 oz.) diced green chilies

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

1 (15 oz.) corn, drained

1 c. chunky salsa

1 c. chicken  broth

1 package taco seasoning

1 c. Mexican style shredded cheese, divided use

2 green onions, chopped

Preheat oven to 375. Grease a 9x13 baking dish. In a large skillet brown beef and drain if needed. Add salsa, taco seasoning, corn, beans, green chilies, rice, broth, tomatoes and 1/2 cup cheese. Stir well. Transfer to baking dish. Cover. Bake for 50 minutes until rice tender. Uncover, add remaining cheese and bake for 5 additional minutes. Garnish with green onions. 

Shared at Weekend Potluck

Skyline At Home

The first time Alex tasted Skyline Chili it was love at first bite. His dad and him were actually driving back from a field trip in Indianapolis and from that moment on he was obsessed. There was only one problem. We didn't have one here in Fort Wayne. He knew any time that craving hit, the nearest one was 2 hours away. (Yes, he did try the freezer version, and while he liked it, it just wasn't the same.)

Well, that all changed back at the end of this summer. They finally opened one here. Only about 10 minutes from our house. So, in September when he turned 13 and I gave him the choice of any place to out to eat, you know exactly what he chose!!

Just look how happy it makes him! 

But let's face it, with a teenager and a toddler, it really isn't economical to be going out to eat as much as we would like, so once again it was up to me to find a way for him to enjoy it at home. I started researching exactly what made Cincinnati Chili what it is, looked at a ton of different recipes and came up with one that I thought would perfect for us.

If you love this style of chili as much as we do, I think you will be pleased just how close it is to the famous one. If you've never had it, be prepared for a little different style of chili, but still oh so tasty. And yes, to make sure you get the full effect, be sure to serve it over spaghetti...insert drool here!

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire,  seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Summer Break

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

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

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

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

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

Slow Cooker Meat Sauce

1 lb. ground beef

1 medium yellow onion, finely chopped

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

1 (6 oz.) can tomato paste

1 (8 oz.) can tomato sauce

1 TBS sugar

1 tsp. garlic powder

2 tsp. dried basil

2 tsp. dried oregano

1 dried bay leave 

1/2 tsp. dried thyme

Salt and Pepper to taste

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

Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

Cabbage People

We love cabbage. There I said it. We are some cabbage lovin' people. We can't get enough of the stuff. In fact, we love it so much I was able to do an entire collection of cabbage recipes for my friends over at Community Table. (You can find that awesome round up here.)

I do so many things with it, and I'm still always on the lookout for more. It's one of the cheapest veggies in the produce section, and a little goes a long way, so that's nice for our budge too.

This came about because in February, in the Midwest, soup is a must. Well, normally, but we're experiencing some crazy warm, spring-like temps lately. Seriously, it was 70 last week. I was in flip flops. IN FEBRUARY! But, Mother Nature didn't let us forget about winter, because the following day? Yeah, it was 25 with howling wind and snow. Welcome to Indiana. Where you can experience all 4 seasons in 24 hours!

Even with the warmer weather, my brain is still in soup mode though. This one is a great "set it and forget it" meal. You can literally put it on before you leave in the morning, and come home to supper. Add some crusty bread and you're done. Plus, it has a little kick to it that will wake up your tired taste buds.

With Lent beginning this week, this would be a great meat-free option as well. Just swap out the beef broth for veggie and you're good to go.

If you love cabbage as much as we do, this will definitely become a favorite in your house. If you're looking for a new soup recipe, this works for that too. Whatever reason you've got for trying it, you, and your tummy, will be glad you did! 

Slow Cooker Fiesta Cabbage Soup

1 medium head cabbage, chopped

1 (15 oz.) can diced tomatoes, undrained

1 (10 oz.) can Rotel 

1 (10 3/4 oz.) can cheddar cheese soup, undiluted

1 (32 oz.) box beef broth

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

Salt and Pepper to taste

Dried Parsley, for garnish

Combine all ingredients, except parsley in slow cooker. Cook on LOW 7-8 hours. Garnish with parsley.

Recipe Adapted from Southern Lady Cooks

Meatballs Made Easy with Aidells®

I was recently asked by  Aidells® to create a recipe and share their product using it.

As a busy mom, I know how hard it is to find the time to put good food on the table...fast. We all want to feel good about the meals we give our families, but none of us have the time to spend all day in the kitchen. So what's a lady to do? Well, this is when I look to the store for a little help; and this time that meant a trip to my local Meijer store and my new friends at Aidells®.

Aidells® packaged Sausage Links and Meatballs come in unique, bold flavors, have incredible taste, and are made from hand picked ingredients. These aren't your everyday meats! They are also gluten free, contain NO nitrates, and have NO added hormones. For home cooks like me who care about what they see on the ingredient label, that is like icing on the cake! 

I cant' wait to try the sausages too, but this time around I was focusing on meatballs, which come in three tasty varieties, so it's easy to find the one that compliments the dish you're making. 

Aidells®  Meatballs Terriyaki and Pineapple (12oz)

Aidells®  Meatballs Italian Style with Mozzarella (12oz) 

Aidells®  Meatballs Caramelized Onion (12oz)

For me, they were super easy to find at Meijer, next to the " butcher" counter, not too far from the other packaged meats. 

 Oh, and right now you can get a $1/1 coupon through mPerks to make these even more budget friendly! This promotion runs from 5/1-5/28, so make sure you get to Meijer quick! Plus, on 5/1 there will be live in-store demos as well!

So, now that I have your attention, and probably drooling, I know you are wondering what did I choose to make with these yummy meatballs. Well, I had a rustic, hearty, but still simple meal on the brain, so I decided to try the Italian Style with Mozzarella.

This dish will have your family convinced you were sweating over the stove all day, when in reality you can have it on the table in about an hour. You can even make the sauce the day ahead to save even more time! (See notes in recipe.) Plus, since the meatballs are fully cooked, once the sauce is ready, you simply have to warm them in it for about 10 minutes to have a finished marinara with meatballs ready to go! 

So, if you're looking for a way to get dinner on the table in an easy, time friendly, but still delicious way, that you can feel good about...be sure to download that mPerks offer, head to Meijer and bring some Aidells® meatballs home today! 

Gnocchi with Meatballs

 2 (1 lb.) packages potato gnocchi

2 (28 oz.) cans crushed tomatoes

2 (12 oz.) packages Aidells® Italian Style Meatballs

2 celery stalks, cut in half

2 carrots, peeled and cut in half

2 garlic cloves, peeled

1 medium white onion, peeled, left whole

2 dry bay leaves

2 TBS butter

Salt and Pepper to taste

Dried Parsley

Parmesan cheese

In a large pot or dutch oven, combine tomatoes, onion, celery, carrots, bay leaves, garlic, salt and pepper. Stir to combine. Cook on low for 1 hour, stirring occasionally. Add butter, stir well. Add meatballs and allow to cook for 8-10 minutes. Meanwhile, bring another large pot of water to boil. Cook gnocchi according to package directions. Drain well. Serve meatball sauce over gnocchi. Garnish with dried parsley. Serve Parmesan cheese on side. *NOTE* You can make the sauce a day ahead, cool and refrigerate. When ready, warm on stove top over low, add meatballs and follow remainder of recipe.

 

This is a sponsored conversation written by me on behalf of Tyson. The opinions and text are all mine.