All In A Name

I often wonder how recipes get their name, because I know as a food writer I sometimes struggle to give food a name that is accurate and eye catching. Sure, sometimes it's obvious, I mean you can't do much with "Roasted Broccoli", but when you want to describe something, and maybe be a little catchy, it can be a little more difficult.

So, right off, let me honest. I have NO idea why this casserole is considered "Amish." I simply have it, and made it, because a friend gave it to me, knowing how much we love egg noodles; and of course casseroles.

Now, I have a couple theories as to why it's "Amish." See, my family comes from Pennsylvania, and there things are deep rooted in simplicity. No frill ingredients like noodles, ground beef and some pantry staples might just be the key to how this delicious meal got its name. I get you have most of what this recipe calls for in the kitchen cupboard and fridge right now.

However it was names, quite frankly, it doesn't matter to me! For me, it's a simple casserole that is as hearty as it is yummy, and quickly became a favorite in our house.

If you're looking to make dinner time more simple in 2020, or maybe even stay on budget more, this Amish Casserole is a terrific place to start!

Amish Casserole

1 lb. ground beef

1 lb. egg noodles

1 can cream of mushroom soup

1 can tomato soup

1 c. milk

2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 TBS dried minced onion

Salt and Pepper

Dried Parsley

Paprika

Preheat oven to 375. Cook noodles according to package directions. Brown beef over medium high heat. Drain if necessary. In a medium bowl combine soups, milk, Worcestershire, garlic powder, onion, salt and pepper.  Whisk well. Drain noodles. Add to beef. Add soup mixture. Stir well. Transfer to a greased 9x13 baking dish. Sprinkle with parsley and paprika. Bake for 25 minutes until browned on top.

 Shared at Weekend Potluck
Shared at Meal Plan Monday



Inspired by Mr. Food

All That & A Bag Of Chips

Many years ago, my husband had what he proclaimed to be the BEST potato chip of his life. Now, I have actually heard him say this about a couple kinds, but that's okay. In that moment, in his excitement, that's how he felt.

One of those brands/flavors he can still readily find. In fact, I ordered him a case for our 16th anniversary this year. Nothing says love like a spicy potato chip! But the other, the one I started this story with? We haven't been able to find it for years. At least not in our area. And that makes him sad. To the point that he talks about it quite a bit.

What is this magical chip you ask? It was a Steak & Worcestershire flavor, and for him it was love at first bite. For years, it has been the one he mentions any time we try a new one. The one he longs for. So, how many wife points do you think I scored when I found a way to recreate that for him, kind of?

The minute I saw a new dip by buddy Mandy over at South Your Mouth debuted, I knew I could take that idea, build on it, and recreate those flavors for him!

I couldn't wait to make it for him; and it didn't disappoint. He said it is "spot on" and could not stop eating. Woo hoo!

Need another snack for around the pool? A big bowl of this and a couple bag of chips. Done! I bet it would be super tasty with a big veggie platter too!

Making things for my boys they love gives me so much joy. But nailing something he loved and has been missing? That's just the icing on the cake, or the dip on the chip in this case!

Steak & Worcestershire Dip

16 oz. sour cream

2 1/2 TBS steak seasoning (like Montreal)

1/2 tsp. garlic powder

1/2 tsp. onion powder

1 TBS Worcestershire sauce

1 tsp. dried parsley

Mix all ingredients in a medium bowl. Chill a few hours before serving. Serve with chips, veggies, crackers, etc.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Port A Pit At Home

Here in northern Indiana, we can count on many things during the summer months. Lots of beautiful sweet corn to enjoy, the humidity being oppressive some days, and parking lots filled with the smell of port-a-pit chicken cookers.

I honestly don't know if port-a-pit is a thing everywhere, so I guess I should explain a little. They are portable cookers that come to your event, or many times are hired for fundraisers that make some of the best chicken I've ever had in my life. Seriously. It's drool worthy, and something our family has been crazy about for years. 

How much? Well, when Mr. E started working for his current company almost 5 years ago, the first company picnic we went to we found out the meal was provided by the best port-a-pit business around. All of us were giddy! We just about licked our styrofoam plates. 

It's so unique and amazing, it isn't something you can 100% recreate at home. After all, the cooker is key. But many years back I made this marinade, and after grilling some chicken with it, we all proclaimed "Wow, this tastes almost like port-a-pit!" The flavor was just about the closest thing we can get.

I use chicken quarters because that's what port-a-pit we buy is, but I'm sure this would be just as tasty on any other cut. 

If you are planning a big July 4th bash, give your guests something new, besides the standard barbecue! 

You have to educate me too. Do you have port-a-pit in your area? Do you love it as much as we do?

Tangy Grilled Chicken

1 c. Worcestershire sauce

1 stick butter

1/2 tsp. onion powder

Juice 2 lemons

4 Chicken Quarters, patted dry

Chicken Grill Seasoning

Salt and Pepper to taste

Cooking Spray

In a small sauce pan, melt butter over low heat. Add Worcestershire, onion powder and lemon juice. Stir to combine. Bring to a boil and reduce heat back to medium low. Simmer for 10 minutes. Reserve a small dish of sauce for serving. Allow chicken to come to room temp. Spray with cooking spray. Season liberally with grill seasoning, salt and pepper on both sides. Sear chicken over high heat for 3 minutes on each side. Reduce heat to low. Cook chicken for 45 minutes, turning every 7-10 minutes, basting with sauce with each turn. Cook until internal temp is 165. Serve with extra sauce if desired.

Shared at Weekend Potluck

Barbecue Season IS Coming

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

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

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

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

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

Country Macaroni Salad

1 lb. elbow macaroni

6 hard boiled eggs, chopped

2 celery ribs, diced

1 1/2 cups mayo

2 tsp. yellow mustard

2 TBS sweet relish

1/4 tsp. onion powder

1 TBS Worcestershire sauce

1 TBS dried parsley

1/2 tsp. celery seed 

Salt and Pepper to taste

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

Shared at Weekend Potluck
Shared at Meal Plan Monday

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

Turkey Day Plan

One. Month. People.

Have you looked at the calendar to even realize what I'm referring to? Yes...that's right, the biggest foodie day of the year is only 4 weeks away! Thanksgiving 2017 is coming and coming fast!

Now, I know for many of you, it isn't even a blip on your radar yet, and you're saying "EMM...I am not even ready to start planning yet, don't rush me." And that is okay. But I am a planner...big time. So, if I were hosting I would already be coming up with a menu, making shopping lists and marking days on the calendar for prep. I know I can't be the only one, so this is for you!

For so many of us big holiday meals are filled with family favorites. Those dishes that show up every year, and everyone looks forward to. But I also know many like to add new things to keep it new and exciting.

To me, the side dishes are the easiest to experiment with. You can still have all the ones everyone craves, but add in a couple newbies too. If you're planning on making a couple veggies anyway, why not something delicious, simple and unique?

We loved these SO much! And since I don't host Thanksgiving, they will become part of our regular dinner rotation...yes, that's how easy they are! Plus, I love the colors...like fall in a bowl!

If you're already planning your Turkey Day Table, I salute you! If you are a "wait until the last minute" host, that is okay too..just remember to come back in a few weeks!

Roasted Carrots and Mushrooms

1 lb. baby carrots, patted dry

8 oz. white button mushrooms*

1 medium yellow onion, cut into wedges

1/4 c. butter, melted

2 TBS Worcestershire sauce 

2 garlic cloves, minced

Salt and Pepper to taste

Preheat oven to 425. Grease a 10x15 baking dish. Place carrots, mushrooms and onion in dish. In a small bowl whisk together butter, Worcestershire and garlic. Pour over vegetables. Sprinkle with salt and pepper. Toss gently to coat. Bake for 45-60 minutes until carrots are tender* stirring occasionally.  *NOTES* If you have mushroom lovers, add more! I will next time I make them, because we were fighting over them. We like our carrots crisp tender, so I pulled mine after 45 minutes. 

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

Back To School Rush

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

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

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

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

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

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

Crock Pot Cheeseburgers

Originally Developed for The Children's Museum

2 lbs. ground beef

2 tsp. onion powder

2 tsp. garlic powder

1 c. dill pickle slices, finely chopped

2 TBS Worcestershire sauce

3 TBS yellow mustard

8 oz. Velveeta cheese, cubed

Salt and Pepper to taste

Pretzel Buns

Sliced Tomatoes

Lettuce

Ketchup

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

Shared at Weekend Potluck

What Did We Ever Do?

It is well known in our inner circle of friends and family, I am NOT a naturally cool person. And no, I'm not talking about my personality. I mean my actual body temperature. As my grandma has always said about me, I'm a "hot box." 

I have two temps...warm and hot. There is not in between. I'm the girl who sweats in the winter. I drive around when there is snow on the ground with the AC cranked. When I was pregnant with little man, I made Mr. E turn the air conditioner on in March and it didn't get turned off until he was born in September.

So you can imagine my utter despair a few weeks ago when just as the thermometer started to rise to 85 degrees and higher, with 80% humidity, our central air quit working. Literally, one minute it was blowing nice cold air and the next the temp in the house was climbing to 75 degrees. I was pretty miserable, pretty quickly. I started to think back to when I was a kid and we didn't have AC at all. We had fans. And open windows. Those hot sticky nights when you would wake up in the morning soaked from sweltering all night long. Not fun. 

We are so addicted to our AC we don't even own fans!!! Luckily my parents hooked us up, and we got some up in this joint very quickly! So we had air circulating, but at one point, it was still 80 degrees in here. Needless to say, I thought I was going to spontaneously combust! 

Come Monday night I had a repair company scheduled to come look at it, but in the meantime I had to cook supper, which I hadn't done since it went out. Between the weekend and Mother's Day, I had yet to be made to prepare a meal in the sauna, but my time had come. 

I was craving barbecue, but knew it needed to be stove top because I wasn't turning on the oven, and I didn't really even want to grill either...that just meant being outside in the heat, and no relief once I came in. So, this is what I came up with. It gave me the bbq flavors I was craving but without the time and effort, and most importantly high temperatures I couldn't deal with. 

These would be fantastic for a party, potluck or cookout that gets interrupted by rain! Think sloppy joe texture but a different flavor...perfect for summer time.

I'm not sure what we did before the days of AC. but I know I don't want to find out any time soon again. Oh, by the way, I am currently typing this...in my nice and cool house...so thankful it's working again!

BBQ Ground Beef Sandwiches

1 lb. ground beef

1 small onion, chopped

3 ribs celery, finely chopped

1 c. ketchup

1/2 c. water

1 TBS butter

2 TBS apple cider vinegar

1/2 TBS. lemon juice

1 TBS Worcestershire sauce

1 TBS brown sugar

1 tsp. garlic powder

Salt and Pepper to taste

 Buns

Pickles

In a large skillet over medium high heat, saute beef, onion and celery in butter until no longer pink. In a medium bowl whisk together ketchup, vinegar, lemon juice, Worcestershire, brown sugar, garlic powder, salt and pepper. When beef is cooked, add ketchup mixture and water. Stir to combine. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes. Serve on buns with pickles.

Shared on The Country Cook June 5, 2015

Finally...Success

Okay, okay, I realize the snow is melting, the temps are rising, and everyone has spring on the brain. But let's face it. We, more than likely, aren't out of the woods yet. There are probably still some chilly days in our future. And let's face it, if nothing else, we know there are going to be some rainy days coming. So while I meant to post this back in January or February, I'm happy I can still excuse doing so now.

I have tried for year to find a Crock Pot beef stew recipe I actually liked. I've played with different ones I've found in cookbooks and online. I have combined this and that from many to try to find just what I was looking for. And I have been unsuccessful...until now.

I just never liked the consistency, or the flavor, or the texture. I'm not going to lie. I am not the biggest beef stew fan. I love stew in general, just not the beef variety. Have no idea why, but it's just not on my favorite list. But I have two boys who love the stuff, so I have to make it. And while I'm not the biggest fan, even I enjoyed this and can safely say, I finally achieved the beef stew success I've been aiming for.

This has big chunks of meat and potatoes, a rich, flavorful broth, that you can thicken to your perfect stew liking. Oh, and you could easily start this in the morning when you get up, turn it down before you leave and then finish it when you get home!

My success has been a long time coming, but it's just in time for those cool, damp days spring will bring to our doorstep. This would be the perfect way to warm up and wait it out until the sun and warmth return! 

Slow Cooker Beef Stew

2 lbs. round steak, cut into chunks

3 medium potatoes, peeled and cut into chunks

2 c. frozen peas, thawed

5 medium carrots, peeled and cut into chunks

1 (10 3/4 oz.) can tomato soup

3 c. hot water

4 beef bouillon cubes

1 medium onion, chopped

1/2 tsp. garlic powder

2 TBS Worcestershire sauce

1 tsp. sugar

1/4 c. cornstarch

Salt and Pepper to taste

Combine all ingredients in slow cooker, except peas and cornstarch. Stir to combine. Cook on HIGH 1 hour. Reduce heat to LOW and cook 6 hours. Carefully ladle out 1 c. liquid and mix with cornstarch, whisking until smooth. Return to slow cooker. Add peas. Stir well. Cook on HIGH 30 minutes until thickened to desired consistency. 

Shared on The Country Cook Mar. 20, 2015

Put A Little Spice In Your Soup

So I have to admit, it wasn't until my adult life I even knew condensed cheese soup existed. Sure I knew about all the standards....cream of chicken, mushroom, celery...but I was just never exposed to the cheese soup. And even since then, I really haven't used it much. Here and there in a recipe, but not just as is. Well, that was all fine and dandy until my child spotted a can of it on the shelf one day. "Mommy...they make cheese soup? We have to have that." 

Okay, sure, but let's see if Mommy can't make it a little more substantial and hearty. How about if we add some simple veggies and then maybe even spice it up a little? Nothing major so the kiddies can enjoy it, but just enough to make your taste buds stand up and take notice. 

Well, that's exactly what Mommy did. A hearty, thick, cheesy bowl of goodness perfect to slurp on a cold day. If you think your kids might not enjoy the texture of the chopped veggies in it, simply put them in the food processor to get them as fine as possible. My crew didn't mind them. Oh, and even if this makes too much for one meal, it's okay because it tastes even better the next day for lunch. Just be ready to add a splash of milk before you reheat it because it gets really thick in the fridge.

It's the time of year when we all crave soups as much as possible, so it's nice to have some new ones in your arsenal to treat the family to after a long cold day.  And when it can be on the table in under an hour, that's even better! So, put a little spice in your life, and in your soup! Make this for supper tonight!

Tex-Mex Cheese Soup

1 medium white onion, finely chopped

2 ribs celery, finely chopped

2 carrots, finely chopped

1/2 c. butter cubed

1/2 c. flour

2 tsp. ground mustard

2 tsp. paprika

3 tsp. Worcestershire sauce

2 (14 .5 oz) cans chicken broth

3 c. milk

2 (4 oz.) cans diced green chilies

1 (16 oz.) jar Cheez Whiz

1 (10 oz.) can Rotel

Salt and Pepper to taste

In a large dutch oven, melt butter over medium high heat. Saute onions, celery and carrot until tender. Stir in flour, mustard, paprika and Worcestershire until well blended. Cook for 1 minute. Slowly add broth and milk, stirring constantly. Bring to a boil, and cook 2 minutes, stirring, until slightly thickened. Reduce heat, stir in cheese sauce. Keep stirring until cheese completely combined. Add chilies. Allow to cook on low, stirring often, until flavors develop, about 10 minutes. Garnish portions with a teaspoon of Rotel on each. 

Shared on The Country Cook Dec. 12, 2014

Soup at Very Good Recipes

Slow Cooker Fall Favorites Day 2 {A Review and Giveaway}

Did ya'll catch the great new cookbook from Gooseberry Patch I featured on Wednesday? If not, read all about it here and check out the fantastic recipe that came with it too! 

To give you a brief overview, my good friends at GP have put together a fantastic collection of Slow Cooker recipes all inspired by autumn! I don't know about you, but using my Crock Pot more and more is one of the things I look forward to most in the fall. What's better than coming inside after a cool crisp day at the apple orchard or pumpkin patch and having a meal cooked to perfection waiting for you? 

The second recipe I want to share with all of you from this great new cookbook is something I think would be P.E.R.F.E.C.T for tailgating and football parties...something else I adore about the fall!! We are a football lovin' family and many weekends we plan our entire activity schedule around when our favorite teams are playing! I love making a big pot of something and letting us eat out of it all day long while we yell at the refs and tell them everything they are doing wrong! 

Or maybe your a big fan of bonfire parties when the nights cool off. Well, these would be ideal for that too. Leave these sitting on warm all night long and your guests can eat as they come and go, without you having to babysit anything in the kitchen! 

And to be honest with you, with this week being our first back to school, I've got simple, easy suppers on the brain even more than normal. These are exactly something I look for when I know school, work and after school activities are going to keep me busy all day long. Especially if your family has to eat in intervals due to differing schedules! 

Even though I'm not quite ready for it, autumn is right around the corner. What better way to ease the pain and celebrate the season than an entire cookbook dedicated to simple, tasty, slow cooker recipes to keep us satisfied all season long! 

Steamburgers

Contributed by Roberta Oest Astora, IL Found on page 66

2 lbs. ground beef chuck

2 1/4 TBS. onion soup mix

1 T. Worcestershire sauce

1/4 tsp. pepper

1/2 c. water

8-10 hamburger buns, split

Optional: ketchup

Brown beef in a skillet over medium heat; drain. Spoon beef into a slow cooker; stir in soup mix, sauce, pepper and water. Cover and cook on LOW for 2-4 hours, until heated through and liquid is absorbed. Spoon onto buns and top with ketchup if desired. Serves 8-10 *NOTE* Shown here served on Dark Rye buns, with American cheese, ketchup, minced onion and sweet/spicy pickles.

Shared on The Country Cook Aug. 22, 2014

Fan Request #2

So, back at the beginning of the month I asked all of you what you wanted to see me blog the most of this year. Wednesday I revealed the #1 answer to be casseroles. And coming in a very close second was without a doubt, Crock Pot meals. Great choices!!

I'm telling you what, I have the smartest fans in the world, because no joke, when I posed that question, a little voice inside my head said "I hope they pick either casseroles or slow cooker stuff." Why? Simple. It's what I like to cook. And I find my most popular recipes are the ones I truly look forward to cooking because I know if they are enjoyed in my kitchen, and are a hit with me and my family, then they are sure to please the rest of you! So, you kind of read my mind!!

This recipe is actually something I "learned" to make back during my waitressing days. One of the most popular dishes we served was Sirloin Tips and Gravy. Everyone went crazy for it, but especially the over 55 crowd. I'm sure it reminded them of Sunday suppers gone by. Well, of course we didn't have a slow cooker in the restaurant, and I can't even tell you for sure how they were made (After all, I was busy serving the food. It was someone else's job to cook it.) But I knew what was in the dish, for the most part, and I knew how my grandma used to prepare her slow cooked beef dishes, so I just combined parts of both, and this is what I came up with.

Now, I know many of you are going to say you like the Crock Pot meals that require no prep work. The ones that can be thrown together in the morning and by supper time, you're work is done. Me too. But I'm going to be honest with you. I've learned through trial and error, most beef dishes are going to turn out better if you take the time to brown them on the stove top first. This goes for slow cooking in the oven too. Any time I make a beef roast, it doesn't go in the oven without sitting in the skillet first. It totally changes the texture, tenderness and flavor of the meat. It locks in all the juices and results in fork tender beef. So, take the extra time and the extra 15 minutes in the morning, and I promise you won't be sorry!

I'm so happy to have a foodie goal in 2014 that is not only going to be fun for me to achieve, but is something my readers have flat out asked for. Your wish is my command, and you'll be seeing many more of what you requested in the coming weeks and months. I promise!

Crock Pot Steak Tips n Gravy

2 lb. beef sirloin, cut into 1 inch cubes, and patted dry

1 1/2 c. flour

1 1/2 tsp. onion powder

1 1/2 tsp. garlic powder

3 TBS vegetable oil

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

1 (15 oz.) can beef broth

1 envelope onion soup mix

1 c. water

1 beef bouillon cube

1 TBS Worcestershire sauce

Salt and Pepper to taste

Dried Parsley for garnish

In a large bowl combine flour, onion powder, garlic powder, salt and pepper. Dredge sirloin pieces lightly in flour mixture. In a large skillet heat oil over medium-high heat. Brown beef in batches, until browned on all sides. Remove to a paper towel lined plate. When all beef is browned, add to Crock Pot. In a small bowl combine soup, onion soup mix, beef broth and Worcestershire. Mix well. Pour over beef. Add water, bouillon cube, salt and pepper to taste. Stir well. Cook on LOW 6-8 hours until gravy has thickened a bit and beef is cooked through. Serve over cooked egg noodles, rice or mashed potatoes. Garnish with parsley if desired.

Shared on The Country Cook Jan. 31, 2014

Beef at Very Good Recipes

Another Hooiser Blogger

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

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

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

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

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

Grilled Beer and Mustard Chicken Inspired by Goodeness Gracious

10 chicken drumsticks, skin trimmed, but left on

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

1 bunch green onions, chopped

1/4 c. spicy brown mustard

1 TBS hot sauce

2 TBS Worcestershire sauce

1 1/2 TBS grill seasoning

4 cloves garlic, minced 

Cooking Spray for grilling

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

Shared on The Counry Cook Sept. 13, 2013

Take A Cheesy Dip {A Gooseberry Patch Review and Giveaway}

It doesn't take much to excite me. As I get older, the little things are what I find the most enjoyment in. And one on the top of the list is getting an envelope or package in the mail from my great friends at Gooseberry Patch.

From getting notified that another of my recipes is going to be published in one of their fabulous cookbooks, to having the honor of reviewing their newest publication, my relationship with the wonderful folks of Gooseberry is one of the things I'm most proud of in my blogging career.

And this time, I have a fun filled, yummy food packed cookbook to introduce you to: Game- Day Fan Fare. If you are sports fanatics like we are, then you are probably always looking for delicious game day fare; but even if you aren't, you will still find such an array of easy, tasty recipes to choose from, you will want to make them any day of the week!

I actually chose a new appetizer to try this time, and I debuted it for my family over Memorial Day weekend when we were packing up the car for a family picnic. We were headed about an hour north of our house to this fabulous "off the beaten path" park that has a wonderful playground for an afternoon full of fun in the sun, with of course, a picnic basket of favorites.

I also love the story that comes with this dish. The reader who submitted it tells of a steakhouse in Massachusetts, that was loved but went out of business. This was the dip they served to people while waiting for their meals to be served. The mother of the lady who gave it to Gooseberry had gotten the recipe from the restaurant back in the 1940's. I not only love the history that comes with that story, but the ability to recreate a restaurant favorite at home. You know how much of that I do with our favorite restaurant dishes too!

It was the perfect new offering to our regular picnic flare. I served it with crackers, but we found it was just as yummy with vegetable dippers too! However you serve it, it will become a new favorite at home or for parties, I'm sure!

Charlie's Steakhouse Cheese Spread 

Submitted by Barb Henderson, Everton, AR, Page 48

8 oz. cream cheese, softened

2 TBS onion, minced

1 1/2 tsp. ketchup

1 1/2 tsp. sour cream

2 TBS sweet pickle relish

3 green olives with pimentos, diced

1 clove garlic, minced

1/2 tsp. dry mustard

1/2 tsp. Worcestershire sauce

Salt and Pepper to taste

Combine all ingredients in a large bowl; mix well. Cover and refrigerate for 2 hours or overnight. Serve with veggies or crackers.

*NOTE* I put all ingredients in a food processor and pulsed until creamy and smooth. I also added a dash more Worcestershire sauce and garnished with extra olives.

Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013
Shared on Lady Behind The Curtain June 12, 2013
Shared on The Country Cook June 14, 2013

****GIVEAWAY****

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday June 24, 2013 12am EST

One Lucky Winner Will Receive

(1) Game-Day Fan Fare Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite game day food.

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3. Follow EMM on Twitter. Leave a comment when you are.

4. Follow me on Pinterest and leave a comment.

That makes up to 5 entries per person!!!

Good Luck!

Disclaimer: I was provided with 2 cookbooks for this review. One to keep, one to giveaway. All thoughts and opinions are my own.

We Are Steak People

Yep. That's a fact. As much as my family loves our veggies, we could never  be vegetarians. And that's not judging those out there who are, more power to you! It's simply a statement of how much we love, no make that adore, meat!

All kinds of meat, from all walks of life. If it comes from a cow, pig, chicken, fish, buffalo, pheasant...I could go on, but I won't, we will eat it! We are most definitely carnivores.

Now, here is a little secret. When I was growing up, I wasn't that big of a beef fan. It wasn't until Adam came along (Mr. give me my steak as rare as it can be. Seriously, I'm talking, show it the grill and walk away!) and showed me there were other ways to eat steak other than "well done", that I really started to enjoy it. See, like many kids, I never had my own steak, I usually shared with my mom. And like many women out there, she was a big fan of "cook it til it's dead"! And that's okay. She liked her steaks well done, and a little bit crispy around the edges, so that's the only way I ate steak for many years. Then Adam explained this wonderful thing called medium rare, and to this day, that is how I love my steaks. In fact, we've even converted mom a little, and she is now a medium steak gal. We learned that many times, you can take a steak that is tender and fabulous and cook it that long, the flavor gets ruined, becoming tough and dry. This is especially true if ordering in a restaurant. If a steakhouse knows they are going to cook it that long, that will choose a piece of "substandard" meat, so to speak. (I am saying this as a former employee of a restaurant.) But if you order one that is less cooked, they know it better come out juicy and tender, so they choice a nicer piece of beef.

And we have passed this beef love onto our son, of course. Now, when he was younger, I will admit, I made sure his meat was very well done. But as he has gotten older and his stomach has "grown up" a little, I allow him to have one that is cooked a little more like ours. (Trust me though, he never eats one that is still mooing, like his father!) Alex needs one thing for his steak....steak sauce! He likes the bottled version just fine (He gets that from his Pa Pa...another meat lover!) but I thought making a homemade version might be fun.

With grilling season in full swing for a lot of us, it's the perfect time to have something yummy to dip that perfectly cooked steak into...rather it's well done (and if that's you, I respect that!)...or pink inside for me....or practically walking off the plate like my husband!

Homemade Steak Sauce

1/2 c. ketchup

1 TBS brown sugar

1 TBS soy sauce

1/2 TBS onion powder

1/2 tsp. garlic powder

1/8 c. water

1/8 c. lemon juice

1/8 c. Worcestershire sauce

1/2 TBS yellow mustard

Combine all ingredients in a small sauce pan. Bring to a boil. Reduce heat to low. Simmer, uncovered,  for 15-20 minutes until thickened. Allow to cool and then refrigerate until serving. If it thickens too much, just add a little warm water to thin. Serve with your favorite steak!

Shared on Make Ahead Meals May 13, 2013
Shared on Mandy's Recipe Box May 14, 2013
Shared on Lady Behind The Curtain May 15, 2013
Shared on The Country Cook May 17, 2013

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Leave It To The Kid To Simplify

Many of you know I am blessed with a child with a very wide palate when it comes to food, and he enjoys many things kids his age would never touch. But he is also a 8 year old boy, which means peanut butter & jelly, mac and cheese and hot dogs are also at the top of his list. He is the kid that will have a cheese and crackers for lunch but then request sushi for supper. He truly eats everything and anything; and it's because of this I believe he has started to ask more questions about the food that is in front of him. He watches what I do, and he is inquisitive beyond the typical "Mommy, what's for supper?" Now he wants to know what is in the dish, how did I cook it, what it's called etc. And it was during one of these conversations the title of this post came to me. 

Adam and I had watched an episode of Rachael Ray's daytime talk show during "Slow Cooker Week." As I've told you before, Mr. Everyday is not her biggest fan, and most of the food she makes, he turns up his nose at letting me know to not even try it. (And he's not a picky eater either, it's just the combinations she sometimes creates) But on this day she actually had a special guest showing one of her favorite slow cooker meals, Nigella Lawson, who he actually is a big fan of. (Personally I think he has a little crush on her, but that's our little secret.) I will admit, some of her recipes are a little complicated (or at least they seem to be) for my tastes, so I don't make a lot of Nigella's food, but when we saw this, I knew it would be easy as can be, and it looked incredibly delicious. Boy, am I glad we tuned in that morning!! 

If you haven't cooked with a lot of ground lamb, it's very lean and tender. In this dish, it gives it almost a silky quality and fantastic flavor. Plus the addition of red currant jelly offers a slight sweet note in the background. It really is the thing that makes them say "Hmmm...what is that?" 

So I was plating up supper, and little man walks out asking "What is this, Mommy?" I responded proudly with the name of the dish, thinking it sounded not only yummy but fancy! He looks down at his bowl and says "Oh, so it's goulash?" Well...yeah, I guess it does look like that. Leave it to the kid to take something and simplify it to the point that anybody could relate! 

If you are serving this to guests, use it's given name... it's certain to impress. However, if you are making this for your family, including little ones, take a tip from Alex and call it good ole' goulash! Whatever name you use, it's sure to please a hungry crowd!

Crock Pot Lamb Ragu Adapted from Nigella Lawson

1.5 lbs. ground lamb

1 large white onions, chopped

2 tsp. minced garlic

2 TBS olive oil

3 (15 oz.) cans diced tomatoes

2 TBS Worcestershire sauce

2 TBS red currant jelly

2 c. water

2 tsp. dried oregano

1 tsp. red pepper flakes

16 oz. elbow macaroni

Salt and Pepper to taste

Dried Parsley, for garnish

In a large skillet, heat olive oil to medium. Add onions and garlic. Saute until soft, about 5 minutes. Add lamb and break up. Continue cooking until meat is no longer pink, about 10 minutes. Season with oregano, red pepper flakes, salt and pepper. Add Worcestershire and jelly. Stir to combine. Add to Crock Pot. Pour diced tomatoes and water into mixture and stir well. Cook on LOW for 6 hours. 30 minutes before end, add macaroni and stir well. Cook for remaining 30 minutes until pasta is done. When ready to serve, garnish with dried parsley.

Shared on The Country Cook Mar.1, 2013
Shared on Make Ahead Meals Mar. 4, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013

A Party In The New Year

When I was deciding what I would share with all of you for the first few days of 2013, I immediately thought of the new tasty appetizers I served on New Year's Eve. We always stay home and have a family night with a big spread of  "nibbly bits" as Alex calls them, play games, watch movies, and enjoy ringing in the new year together. But then I had second thoughts because I figured with the holidays being over, the need for new appetizer recipes might not be as great as it was a few weeks ago. And then I remembered one, wonderful word. FOOTBALL!! We've got college football bowl games for the rest of this week, and of course the BCS Championship game next Monday night! (Have I mentioned my Notre Dame Fighting Irish are playing in that one???!!!) Plus, it will only be about a month until people around the world gather for the biggest game in professional sports...The Superbowl! So, why not keep the appetizers coming, and have a leg up on all the football parties many of us be attending and/or hosting. So today, tomorrow and Friday that is exactly what you will find on EMM~ appetizers we love and ones that might just have to become favorites in your home too.

First up, a delicious twist on shrimp cocktail that I've actually made before but never blogged. When I first saw Ina Garten (aka Barefoot Contessa) make this, I was shocked at how simple it is, but knew the method would add intense flavor and give one of our favorites a boost. Your guests will love this new version of something every party table always has!

Roasted Shrimp Cocktail 

2 lbs. (12/15 count) shrimp, deveined, tail on

1 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

Cocktail Sauce

1/2 c. chili sauce

1/2 c. ketchup

3 TBS horseradish

2 tsp lemon juice

1/2 tsp Worcestershire sauce

1/4 tsp. hot sauce, optional

Preheat oven to 400. Arrange shrimp in a single layer on a baking sheet. Drizzle with olive oil. Season with salt and pepper. Roast for 8-10 minutes until pink and firm. Set aside to cool. In a medium bowl, combine all ingredients for sauce. Mix well. Chill until serving.

Shared on Miz Helen's Country Cottage Jan. 3, 2013
Shared on The Country Cook Jan. 4, 2013

From Food Network