My Little Sous Chef

I can't remember exactly when it was, but it was sometime right before Christmas. Out of the blue, little man came to me and said "Mommy, will you teach me to cook? Like, cook for real?" Sure, he's been in the kitchen with me since before he could even sit up on his own, and he's always been a fantastic helper, but now he was wanting more. He didn't want to just stir and pour. He wanted to learn how to make dishes from beginning to end. 

Well, you can imagine how excited I was to share my passion with my son. So, we started with some simple things he could easily do 90% on his own, and take the credit for. That first night his dad came home and he proclaimed "Dad, I made supper", the smile on his face said it all.

It's so funny how things work out, because it was only a week or so after he asked me to start teaching him, when the pregnancy test turned positive, and soon after that food became my number one enemy. Little did he know when he asked to learn, just how quick he would be getting some true hands on experience. 

There were many evenings during that first trimester I would give directions to him from my recliner, and he would handle most of the meal. He was such a trooper. Sure, I made sure I planned simple meals he could easily conquer, but still, there he was making sure we still had supper, with only a little help from me. 

Then at Valentine's Day his aunt and uncle got him a kids crock pot cookbook and he dove right in. Marking page after page of things we just had to try. By this time I was feeling a little more human like, so I could direct him a little more, and/or change the recipes a bit to fit our schedule. 

This was the first recipe he wanted to make, and I'm so glad he did. These are super easy, not to mention delicious. Plus, it makes a ton which you can use for leftovers all week, or freeze for another time.

I've always referred to him as my little sous chef, but little did I know just how true that would become over these past few months!

Crock Pot Barbecue Beef Sammies

2 lbs. ground beef

2 TBS dried onion

2 TBS Worcestershire sauce

1 1/2 c. ketchup

4 TBS brown sugar

1 c. water

1/2 tsp. garlic powder

Salt and Pepper to taste

In a large skillet, brown beef until no longer pink. Season with salt and pepper. Add to slow cooker. In a medium bowl combine ketchup, water, Worcestershire sauce, dried onion, garlic powder and brown sugar. Mix well. Pour over ground beef. Cover and cook on LOW for 2 1/2 hours. Take lid off for last 30 minutes of cooking. Serve with a slotted spoon on buns. Top with pickles if desired.

So Many Casseroles {A Gooseberry Patch Review & Giveaway}

Yes! I am back with another great cookbook from my friends at Gooseberry Patch. I tell you what, these folks just keep getting better and better with their recipe collections! Each time I get one of their books, I am amazed at how many delicious dishes they can fit between the two covers. 

This one holds a special place in my heart because it is filled with one of my favorite things...casseroles. You have heard your Everyday Mom (Yes, that's me) say it time and time again.."Casseroles are a busy mom, or dad's best friend." A yummy, simple meal that can be on the table when your family is hungry, and you don't have to be in the kitchen for hours preparing it! 

When I started the elimination process of picking one recipe to share with ya'll, it wasn't easy! There are terrific ideas for everything from breakfast and brunch, all the way through dessert. But the minute I saw the word cabbage, I stopped in my tracks.  We are cabbage fiends. Seriously, we can't get enough of the stuff. It's really becoming an addiction of sorts. And even though I have a recipe for a Cabbage Roll Casserole, I knew by reading the ingredients, this one would taste very different, but yet still familiar. 

Now, I will warn you, this one slow cooks in the oven, so make sure you've got a little extra time on your hands. Maybe for a Sunday supper. Or make it ahead and reheat! I'm sure it would taste great like that too. But it's all worth it, because it is so incredibly tasty, and hearty too! We gobbled the entire dish down, and everyone went back for seconds.

If you are a casserole lover like me, this cookbook has to be added to your collection. And you're in luck, because I've got an extra copy to give away! Just scroll to the bottom to see how!

Unstuffed Cabbage

1 1/2 lbs. ground beef

3 TBS long grain rice, uncooked

2 eggs

2 tsp. minced white onion

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste
1/2 c. packed brown sugar
1/2 c. white vinegar
2 tsp. dried onion
1 medium head cabbage, chopped
Salt and Pepper to taste
Dried Parsley, for garnish*
In a large bowl mix together beef, rice, fresh onion, eggs, salt and pepper. Form into (12) 1-inch balls. Set aside. In another bowl, combine tomatoes, tomato paste, brown sugar, vinegar and dried onion. Mix well. Grease a 9x13 baking dish and place half of the cabbage in the bottom. Top with half of the tomato mixture. Add meatballs. Pour remaining sauce over top. Sprinkle with remaining cabbage. Cover with foil. Bake at 325 for 1 hour. Reduce heat to 250 and bake an additional 3 hours. Garnish with parsley before serving.

Shared at Weekend Potluck

***Giveaway***

To Enter: Leave me a comment sharing your favorite casserole. Be sure to include your email address so I can find the winner!

 Open to US Residents 18 and older

Contest Ends: March 21, 2016 

Disclaimer: I received two cookbooks in exchange for this review. All thoughts and opinions are my own.

Mommy, You Can't Eat That!

When you are pregnant, there are so many things to remember about food. It's so funny to me because the list of okay things to eat and the STAY AWAY FROM AT ALL COSTS list is constantly changing. It can be a little overwhelming if you are a foodie, and love food as much as we do. And when you have a little man living in your house, it can produce some pretty interesting conversations.

In the almost 14 weeks I've been expecting, the words "Because Mommy can't eat that" have come out of my mouth more times than I count. One, because I'm one of those women who don't just get morning sickness. I get all day, every day, can't get out of bed, need to be on medicine sickness, and the simple though of eating some foods isn't even possible. And two, because there are certain foods that are big no-nos, that he knows I would normally be gobbling down. (Oh, spicy tuna rolls, how I miss you.) 

But he's learning; and now even becoming like a little watch dog about it. So a couple weeks ago when he asked me what we were having for supper, and I answered "bourbon chicken", it only took a few minutes for it to register in his brain and for him to almost tackle me in the kitchen exclaiming "But Mommy, you can't eat that!"  (Yes, he thought the chicken was gonna be drunk.)

Well, lucky for him, and our little peanut, I could. See, it gets the name from the chef who legend has it created the recipe while working on Bourbon street, not the alcohol. Whew...was he relieved! 

If you want to switch up your mundane chicken routine, this is the recipe to do it! Super simple for any weeknight too. Plus, I bet you have most of the ingredients in the kitchen right now! 

I'm glad my little man is watching out for me....even if he cares with a mouth full of sushi! 

Bourbon Chicken

3 boneless chicken breasts, cut into 1 inch pieces

2 TBS olive oil

1/4 tsp. ground ginger

1/4 tsp. garlic powder
1/4-3/4 tsp. red pepper flakes
1/4 c. apple juice
1/3. packed brown sugar
2 TBS ketchup
1 TBS cider vinegar
1/2 c. water
1/3 c. soy sauce
Salt and Pepper to taste
Chopped Green Onions
Cooked Rice

Heat oil in a large skillet over medium high heat.  Season chicken with salt and pepper. Cook in oil until browned on all sides. In a medium bowl, combine remaining ingredients, whisk well. Pour over chicken. Bring a boil. Reduce heat and simmer for 20 minutes until chicken is cooked through and sauce is slightly thickened. Serve over rice, spooning extra sauce over the top and garnish with green onions.

Shared at Weekend Potluck

BIG News

So, we've got some big things going on in the EMM house as of late. If you've noticed, new recipes on the blog have been few and far between since the beginning of the year, and there is a very good reason as to why.

Many of you follow me on Facebook, and already saw the announcement, but for those that don't, here it is...

That's right, I haven't been doing too much cooking lately, but I still have a bun in the oven! We are over the moon excited, and while the first trimester has been kinda rough, it's all worth it. 

But now you can understand why being in the kitchen and creating new recipes hasn't really been at the top of my list. When you've got "morning" sickness that lasts all day long, and most days you are too sick to leave the house, things get put on the back burner. 

However, there have been a few days here and there when I have felt up to cooking, and even trying something new, and I am always sure to take advantage of those when they come. Such was the case when this recipe came to be. It helped that it only took about 15 minutes of effort from me, and the slow cooker took care of the rest! 

This is a great "set it and forget it" meal. It is truly that effortless. I added some bread and fruit on the side and dinner was done. 

We are thrilled to be able to share our exciting news with all of you, and I hope you will be patient with me if things continue to be a little slow around here for a while. 

Crock Pot Ham & Potato Supper

1 lb. ham, cubed

1 lb. frozen green beans

8-10 red potatoes, halved or quartered

1 medium yellow onion, sliced thin

3/4 c. chicken broth

Salt and Pepper to taste

Dried Parsley

Grease Crock Pot with nonstick spray. Layer in potatoes, season with salt and pepper. Top with onions, green beans and ham. Pour chicken broth over. Cook on LOW 6-8 hours. Stir before serving and adjust seasoning. Garnish with a little dried parsley. 

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