Everyday Mom's Meals: May 2012

Thursday, May 31, 2012

Beach Vacation Anyone

This is a Sponsored post written by me on behalf of Newport Beach for SocialSpark. All opinions are 100% mine.
All of you know each year we are lucky enough to vacation for two weeks in our family's condo down south. Yes, you may hate us now. But let's face it, not everyone has a condo just sitting there begging to be used. So for those of you who are looking for a fantastic getaway and are dying to soak up some sun on the sands of a beautiful beach, may I suggest Newport Beach
With pristine waters, unparalleled views, family outings that are fun for all, and a resort that promotes relaxation at its best, this could be your vacation destination of a lifetime! Newport Beach combines "SoCal" sophistication and laid back beach town. This balanced combo provides the most rewarding experience for the family looking for a carefree vacation spot.
Have I peaked your interest? Then head over to their website right now! The site offers city info, hotel reservations, suggestions on where to eat, and even ideas on what to do while you are there. Just some of the great activities you can choose from: surfing, swimming, and body boarding for the water loves. Or maybe you're a nature lover. Then a hike in the Upper Newport Bay nature preserve may be your idea of fun! Or....maybe you are a wore out mom (like me), who after a long day laying in a lounge chair by the pool or on the warm sands, wants to shop 'til you drop! The best shopping in Orange County is at Fashion Island in Newport Beach! Now that's my idea of a perfect day! Plus there are plenty of either family friendly or couple oriented restaurants, where you can "dock and dine" along the harbor.
And where should you stay while you are enjoying your beach vacay? Why, the Hyatt Regency Newport Beach hotel of course! Why? Because they have a great promotion for families: Buy one room at full price, receive a connecting room for kids 18 and under at 50% off. The Hyatt Regency Newport Beach is a resort-style bayside destination on 26 acres and boasts 3-pools and whirlpools, shuffle board, ping pong, a 9-hole, par-3 golf course. Call 800-233-1234 and mention the Family Plan to book today!
Want to see some of what I've been talking about? Check this out:
So, have you been to Newport Beach before? What do you suggest? If not, why do you need this vacation? Are you over worked and under paid? Did you just graduate high school or college and want to have one last summer blow out? Are you a busy stay at home mom who needs to get away? Tell me! I would love to hear your reason! Or, just tell me what you love about a beach vacation!
If your answer was the "mom" option, be sure to look into the kids camps available. They have tons of  unique options so you can find just the right one for your little ones. If it were my little guy, I know he would go "bananas" over the Star Wars or Harry Potter camp!!!
I absolutely adore the beach. From swimming in the waves, to long relaxing walks on the warm sands, watching the sunset with someone you love, or playing all day in the sun~ a beach vacation can totally rejuvenate you and give your family memories to last a lifetime!
Visit Sponsor's Site

Frugal Seafood

We love seafood, but let's face it~ it's not the most economical thing to feed a family with. Now a lot of times we are lucky to have fresh (frozen) caught fish from our trips to the family pond waiting to be fried up and enjoyed, but other than that any seafood we want to enjoy had to be purchased as needed. So when I find ways to make fish, shrimp, crab, etc in a more economical way I am always happy to try. For this one, I saved money 2 ways. First, I used canned crab, which is much more affordable than lump or fresh. Secondly, I stretched the amount we needed by making the crab into something, not just eating as is. I mean if we're cooking up crab legs, we better buy about 3 lbs, b/c Alex can eat at least one pound himself! These make a great main dish for dinner, but if you're having a party, they could easily be prepared in a smaller size for a tiny appetizer. Plus, they are so simple you don't have to wait for a special occasion to enjoy them. They can be whipped up any night of the week! Be sure to check out the dipping sauce too b/c it's a must have! If you want more seafood on your family table, but don't want to take out a short term loan, I'm here to help!

Crab Cakes with Aioli Dipping Sauce Adapted From Taste of Home
Makes 4 cakes

2 (6oz) cans minced crab meat, drained
1/4 c. mayo
1 cup. seasoned breadcrumbs, divided
1 egg, lightly beaten
1 TBS lemon juice
1/4 c. finely chopped green onion
1/4 c. finely green bell pepper
1/2 tsp. Cajun seasoning
1/2 tsp. garlic powder
Salt and Pepper to taste
1 TBS butter

Aioli Sauce: 
1/2 c. mayo
1 garlic clove, minced or grated
1 1/2 TBS horseradish mustard
1/2 tsp chili powder
2 TBS lemon juice
1 dash salt

Whisk all together and chill until serving.

In a large bowl combine crab, mayo, 1/3 c. breadcrumbs, egg, lemon juice, onion, green pepper, Cajun seasoning and garlic powder. Season w/ salt and pepper if desired. Using hands, mix well. Separate mixture into 4 equal portions and roll into balls. Roll each ball in left over breadcrumbs. Flatten to cake, about 1/2-inch thick. In a large skillet over medium heat, heat butter. Cook cakes in butter, for 3-4 per side, until browned. Serve w/ aioli drizzled on top or on side w/ extra lemon juice if desired.

Shared on Miz Helen's Country Cottage May 31, 2012
Shared on Recipes For My Boys May 31, 2012 
Shared on The Country Cook June 1, 2012 
Shared on Make Ahead Meals June 4, 2012 
Shared on Bobbi's Kozy Kitchen June 4, 2012 
Shared on Mandy's Recipe Box June 5, 2012
Seafood at Very Good Recipes
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Wednesday, May 30, 2012

Family Burgers

When Alex was younger, before school, Taekwondo, and life in general got so crazy busy, we used to spend one entire day per week with each set of grandparents. Tuesdays or Wednesdays were reserved for my in-laws, and Fridays we were with my parents. This tradition went on for a few years, and looking back, I'm so glad we had the chance to do so because now that he is older, and we don't get to see the grandparents as often as we used to, we know just how blessed we were to be able to have that time together. On the days we were with Adam's parents, his mom, Alex and I would go out to lunch, do some shopping and then head back to their house for the afternoon. Then when Adam got off work, he would join us for supper along with his dad and we would spend the evenings hanging out. Well, when "Mimi" had the chance to either play with her only grandchild (at the time) or cook supper, I think you can guess which she preferred! So I would volunteer to make whatever she had planned so she could spend as much time with Alex as possible. And it was great for me too because I got to spend time in the kitchen doing something I enjoy while my child was entertained and not needing my attention every 5 minutes. In the summer months, one of the things she would plan a lot on those nights were burgers, but not just any burgers. Ones she had been making for years that the entire family loved. So when it was my job to make them I wanted to do them justice, but add a "little of me" to them too! Thank goodness everyone loved them! They were a huge hit and became an almost weekly tradition. They were easy for her to plan, easy for me to make and the guys enjoyed them. One of the great things about them are the can be served on a bun, but are flavorful enough to go "bunless" too! If you love trying different varieties of burgers, make these family ones the next on your list!

Barbecue Burgers
Makes 4 burgers
2 lbs. ground beef
1/4 c. grated onion
3 garlic cloves, minced or grated
1 TBS grill seasoning
1/2- 3/4 c. barbecue sauce
Hamburger buns, optional
Sliced onion, optional

In a large bowl combine ground beef, onion, garlic, grill seasoning and barbecue sauce. Using your hands mix well until combined. Divide meat into 4 equal portions and form into patties. (I love my burger press for this). Preheat grill to medium. Spray w/ cooking spray. Grill burgers for 5 minutes per side or until your desired doneness.Brush w/ extra barbecue sauce before serving.
*NOTE* If you are wondering why grated onion- it ensures the burger's moistness. Chopped onion does not do the same thing. Grated onion gives off "juice" that adds moisture to the meat. Use a box grater or microplane for best results.

Shared on Lady Behind The Curtain May 30, 2012
Shared on Gooseberry Patch May 30, 2012 
Shared on Miz Helen's Country Cottage May 31, 2012 
Shared on Recipes For My Boys May 31, 2012 
Shared on The Country Cook June 1, 2012 
Shared on Make Ahead Meals June 4, 2012 
Shared on Bobbi's Kozy Kitchen June 4, 2012

Tuesday, May 29, 2012

Birthday Dessert

Many of you know Adam and I celebrated our 9th wedding anniversary on the 17th of this month. But what only a handful of you might realize that it was also my Uncle Ron's birthday! And for those who do know that, it might be because you were at my wedding reception and remember us including his special day into our special day. Right after dinner, we had the deejay play "Happy Birthday" and we gave him his very own small birthday cake, courtesy of the same terrific baker who made our wedding cake. He was really surprised and I was so happy to show him just because it was "our" day, we didn't forget about him! Well this year, we were lucky enough to once again have him and my grandma here visiting from Pennsylvania to celebrate! They were here for a week, and it just so happened to fall on his birthday, so we wanted to make sure we showed him a good time. I was in charge of dessert and in a moment I knew what I wanted to make. Something my grandma (his mom) used to make every Christmas and everyone loved so much. I haven't had it in years and have been meaning to try making it, so when she said he too had not had it in forever, I knew it was the perfect time to debut it in my kitchen! I'm sure there are a million names for this, and probably everyone's grandma made a different version because mine doesn't remember where she got the recipe, so it was probably one that was shared among friends, family, church socials, ladies at the beauty parlor, etc. so much that it is known to many. I remember looking forward to this every single year when the holidays rolled around and so many happy memories of having that first bite. I hope I did a good job recreating that deliciousness, and I hope Uncle Ron had a very happy birthday~at least I know it was yummy!

Cherries Jubilee
2 cups graham cracker crumbs, plus extra for garnish
6 TBS butter or margarine, melted
2 (21oz) can cherry pie filling
1 (8oz) tub Cool Whip
8 oz. cream cheese
3/4 c. powdered sugar
3 eggs

Preheat oven to 375. Grease a 9x13 pan. In a medium bowl combine graham cracker crumbs and butter.  Combine well and then pour into pan. Pat down forming a crust. In a large bowl combine cream cheese, eggs and powdered sugar. Beat with an electric mixer until smooth. Pour over crust. Bake 12-15 minutes until set. Allow to cool well. Spread pie filling over cream cheese layer. Top with Cool Whip and sprinkle with extra graham crackers. Chill

~Join me for Tasty Tuesday on Formula Mom~

 Shared on Mandy's Recipe Box May 29, 2012
Shared on Chef in Training May 29, 2012 
Shared on Lady Behind The Curtain May 30, 2012 
Shared on Miz Helen's Country Cottage May 31, 2012 
Shared on Recipes For My Boys May 31, 2012 
Shared on The Country Cook June 1, 2012 

Monday, May 28, 2012

Summer Repeat

Happy Memorial Day! The gateway to summer is finally here. Dust off those grills, fill the pool, grab the kids because we've waited all winter and we are ready to enjoy these next few months! There are certain dishes that, no matter if you like them or not, you might as well accept the fact that during the summer months you are going to see them again and again. Every pool party, backyard barbecue, family reunion, graduation party and/or wedding reception you attend there are going to be certain dishes every buffet table. It's just so easy to plan a summertime meal based on the staples we've eaten every May-September of our lives. You need a meat? Burgers. You want some side dishes? Potato Salad, Watermelon, Corn on the Cob, and what I'm talking about today~ Coleslaw. These are the foods that mean summer. The ones we look forward to eating every January when we're knee deep in snow! But, there is no reason why we can't jazz them up a little. Change 'em. Make your guests say "hmmmm, what makes this different?" I've already shared with you my favorite coleslaw of all time, my Mom's; and also a fun Asian twist that everyone loves. Those are two I serve a lot during summertime, but I'm always on the lookout for new ones to try! Using a little help from the store with prepackaged coleslaw mix, this recipe could not be easier. Plus all the ingredients for the dressing are probably sitting in your fridge and pantry right now. This would be so simple to throw together at the last minute and to take with you. Don't let your favorite summer foods become dull just because they are repeat offenders! Make them new, interesting, and new favorites to remember for next year!

Honey Mustard Coleslaw Adapted from Simple and  Delicious
1 (14 oz) package coleslaw mix
1/2 c. mayo
2 TBS honey
1 TBS cider vinegar
1 TBS Dijon mustard
1/2 tsp lemon pepper seasoning
1/8 tsp celery seed, plus extra for garnish
Salt and Pepper to taste
Parsley flakes, for garnish

Pour coleslaw mix into a large bowl. In a small bowl combine all other ingredients except parsley. Whisk until well combines. Chill until serving. Garnish w/ parsley and extra celery seed.

 Shared on Make Ahead Meals May 28, 2012
Shared on Mandy's Recipe Box May 29, 2012 
Shared on Chef in Training May 29, 2012 
Shared on Lady Behind the Curtain May 30, 2012 
Shared on Miz Helen's Country Cottage May 31, 2012 
Shared on Recipes For My Boys May 31, 2012
Shared on The Country Cook June 1, 2012

Salad at Very Good Recipes
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Sunday, May 27, 2012

Memorial Day Round Up

In lieu of our weekly Church Supper, I figured it might be nice to "round up" some recipes that would be perfect for all your barbecue, grilling out, picnic, pool party plans for tomorrow! Don't worry, Church Supper will return next week as scheduled!

I hope each of you has a very Happy Memorial Day spent with family and friends making memories and eating some delicious food. And let us never forget why we gather and remember on Memorial Day and those who paid the ultimate sacrifice so we could be with those we love most in the world.

Happy Memorial Day!!!



Key Lime Poke Cake

I hope everyone has a safe, healthy, happy and yummy holiday weekend!

Saturday, May 26, 2012

Menu Plan May 27- June 2

* New Recipe
^ Links to Recipes on blog

Barbecued Ribs
Corn on the Cob

Monday Happy Memorial Day!
Coney Dogs
Steak Fries
Baked Beans

Beef and Bean Tostadas*
Cilantro Lime Rice*

Corn Beef Hash*

Crock Pot Spaghetti and Meatballs* (leftover from last menu)
Garlic Bread

Pulled Pork Sandwiches
Mac n Cheese
Tomato and Olive Salad*

We're going out for more free Qdoba :)

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Friday, May 25, 2012

Obsession For Breakfast

Lately I've been sharing with all of you that my latest obsession is black beans. I've always liked them, but recently I just can't get enough! I've been finding all sorts of recipes to make with them to satisfy my cravings, and finally thought about incorporating them into breakfast too. How? What else~ huevos rancheros? I have seen them made lots of times on cooking shows, a lot of different ways, and they always look delicious, but I've never made them myself. But the upside to waiting until now is I had enough time to figure out what was the one thing about all of those versions I would change. The red sauce. See, I don't really groove on red enchilada sauce, and most of  those I watched being made by some of my favorite tv chefs included it. So now that I've discovered how much I enjoy the green variety, I knew I had found the key to making them just my way! If you enjoy entertaining for brunch, these would be great. All you have to do is make the eggs and beans, have all the other ingredients waiting and each person can make his/her own to order! But truthfully these would also make a delicious simple, light supper on a hot summer day.  I'm so happy I have found yet another way to enjoy my friend the black bean~ breakfast, lunch or dinner!

Huevos Ranheros
Makes 4 portions

8 large eggs
8 corn toastada chips/shells (found by tortillas, they look like large tortilla chips)
1 large avocado, sliced
2 Roma tomatoes, seeded and finely chopped
1 (15oz) can black beans
1 small can green enchilada sauce
Cooking spray
Salt and Pepper to taste

Spray a large skillet w/ cooking spray and heat to medium. Cook eggs, to desired doneness. I like over easy for this. Remove to a plate, and keep warm. In the same skillet, add a little more cooking spray and black beans. Stir and cook until heated through, about 2 minutes. To assemble, lay 2 toastada shells on plate. Top w/ black beans and 2 eggs. Drizzle w/ enchilada sauce. Add 2 slices of avocado to each egg. Sprinkle w/ diced tomato.

Shared on The Country Cook May 25, 2012
Shared on Make Ahead Meals May 28, 2012

Breakfast at Very Good Recipes
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Thursday, May 24, 2012

Free Trip To The Mediterranean

I  know, I know. You just clicked here thinking I was having the BEST blog giveaway E.V.E.R!!! I'm so sorry to disappoint, but we aren't even leaving our kitchens for this trip. (If you want to be mad at me, I understand, but don't miss the recipe b/c it's a good one!) A couple weeks ago I introduced you to Wildtree products and shared a recipe using two of them, Grapeseed Oil and Balsamic Mediterranean Dipping Oil. When I am lucky enough to receive free products to experiment with in my kitchen I don't want to just stop at one recipe. I want to see how many ways I can utilize them and how many dishes I can create getting the most use out of them possible. That is exactly how this chicken recipe came to be. These beautiful bottles of oil were just sitting there, staring at me,  begging to be put to use. So, I listened to them and obliged. (Don't your bottles of oil talk to you too?) This dish takes you to the Mediterranean in one bite! With all of those flavors we love from Greece, you can take a foodie vacay at the end of a long day while you eat in front of the tv in your pajamas! If you are lucky enough to also have the Wildtree products, you're all set. If not, take note of the tips in the recipe so you can achieve some of the same flavors! Maybe someday I truly can host a giveaway for a trip to the Mediterranean, but there would only be one rule~ I would be your carry on luggage! Until then we will have to enjoy great food from the comfort of our own homes!

Balsamic Mediterranean Chicken
1 (1.5 lb) package boneless chicken tenders
1/2 c. Balsamic plus 1 tsp  Mediterranean Dipping Oil
1 TBS Grill Seasoning
2 large cloves garlic, minced
1/2 c. kalamata olives, pitted and finely chopped
2 green onions, chopped
Grapeseed Oil for grill
Salt and Pepper to taste

In a large bowl combine chicken, 1/2 c. dipping oil, grill seasoning and garlic. Mix well. Marinade for 2 hours in the fridge. When ready to prepare, heat grill to medium. Brush w/ grapeseed oil to prevent sticking. Cook chicken for approximately 3-4 minutes per side. While cooking, in a small bowl combine olives, green onions, 1 tsp. dipping oil, salt and pepper. Mix well. Remove chicken from grill and immediately top with olive mixture. Allow to sit for 3-5 minutes before serving (onions will wilt a bit).
*NOTE* To achieve the same flavors as the dipping oil, I suggest combining 1/4 c. olive oil, 1/4 c. balsamic vinegar, dried oregano, a few chopped sun dried tomatoes, garlic powder salt and pepper. I think this would come close to the flavor profile.

Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on The Country Cook May 25, 2012

Chicken at Very Good Recipes
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Pennsylvania, Here We Come

This is a Sponsored post written by me on behalf of PA Tourism for SocialSpark. All opinions are 100% mine.

Have you been to Pennsylvania before? I have. Lots. Well, to be fair, 99% of my extended family lives there, so I haven't really had a choice in the matter, but who cares why I have, it's a great place to visit and I love telling others about it. When I was a kid I spent many a summer traveling to different attractions and sights in the Quaker State and I still haven't seen all there is to see.

Now, visitPA.com has made planning a vacation to their lovely state or pa-roadtrips even easier with the Roadtrip-a-Matic.  I think some of the best family vacations, and those with the most memories made are roadtrips.

The Roadtrip-a-Matic puts ease into planning a roadtrip. It addresses some of the biggest headaches travelers have by choosing sights, attractions, where to eat, where to stay, etc. It maps it all out for you. All you have to do is pack and get on the road!

There are lots of options for different trips to take and different sights to see. Me? I would choose the "Civil War Trails" first. Why? Well, I've been to the Gettysburg battle field, but my husband never has and he is a Civil war buff. But I've only been to Gettysburg once, and the other attractions they have included in this trip I've never seen. So I could experience it for the first time with my family. And what a learning opportunity for our son! A roadtrip that is four days and three nights would be perfect for our, or any, family to just get away and have fun.

So if you are looking for a fun, easy to plan roadtrip for your family this summer, please log onto visitPa.com and take a look around. There are so many nice trips already planned and just waiting for your family to enjoy!


Visit Sponsor's Site

Wednesday, May 23, 2012

Dying To Try

For quite a while now I've been wanting to try lentils, but didn't know in what capacity. I've seen them used in so many different recipes in so many different ways I just couldn't narrow it down. And when I cook with an ingredient for the first time I really try to make sure it is just the right recipe so we give the "newbie" a completely fair chance to be liked. Enter my friend and her soup recipe. She had posted on Facebook that this was a new recipe for her too, and her entire family, including small sons enjoyed it. I don't think you can get a better review than that! Plus, it was done completely in the Crock-Pot which always scores bonus points with me. And it was a soup, with "regular" soup players such as onion, carrot, celery, garlic~ all a good basis for helping a new ingredient shine, but still be familiar. Lastly, it contained sausage. Enough said. Pork fat makes everything better!! This reminded me a lot of my Split Pea Soup, but with different flavors and textures. But I tell you this b/c if you've tried that recipe and love it, than I'm going to guess you'll enjoy this as much as we did.  I'm so glad I waited for just the right recipe to introduce lentils into our food family. If there is something you've been wanting to try, but need a great recipe, ask your friends! They just might have one you've been looking for the whole time, and didn't even know it!

Lentil Sausage Soup
1 (16oz) package dry lentils, rinsed and drained (DO NOT SOAK)
2 lbs. kielbasa, diced
2 carrots, diced
2 ribs celery, diced
1 (14.5oz) can diced tomatoes, drained
1 medium onion, finely chopped
1 garlic clove, minced
2 (14.5oz) cans beef broth
3 c. water
Salt and Pepper to taste
Parmesan cheese for garnish

Combine all ingredients except cheese in Crock-Pot. Stir well to combine. Cook on high for 3 hours or low for 6-7. Stir before serving. Garnish individual portions w/ Parmesan.

Shared on Lady Behind The Curtain May 23, 2012
Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on The Country Cook May 25, 2012
Soup at Very Good Recipes
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Tuesday, May 22, 2012

Yes, He Eats Those Too

Loyal fans of EMM know my son is a true foodie in the making! I've said it before, but won't hesitate to again, we are very lucky that from a young age, Alex has never once been a picky eater. He has always been willing to try new foods, and eats things that most children won't go near. Therefore, I am allowed much more freedom in the kitchen to experiment and cook the way Adam and I want to eat rather than worrying about "if he will like it" or making two separate meals to accommodate. Plus, he likes so many things, he'll go through phases where he wants me to cook with them more and find new ways to eat them. That was how and why Roasted Beets made it into our oven. Lately the thing he's been requesting more and more of are cucumbers and radishes. He wants them cut up for snack, in his lunch for school, and if we're at a party w/ a veggie tray, they are the first thing on his plate. He is completely happy eating them raw, but I thought I could probably come up with something a little more complex for a side dish for dinner. This would make a great salad this summer b/c there is no mayonnaise in it. Plus it's great served room temp or chilled, so it can be taken with you with little effort. So if you're attending a big cook out for the upcoming Memorial Day weekend, keep this in mind! If your child is a picky eater and won't touch radishes for no amount of money in the world, I apologize for "bragging" about mine who will eat pretty much everything under the sun; but believe me, I do know just how grateful I should be, and I am.

Cucumber and Radish Salad Adapted from Epicurious
1 large cucumber, peeled
6 large radishes
1/4 c. cider vinegar
1 1/2 TBS sugar
1/4 tsp salt
1/8 tsp pepper
1 TBS canola oil
1 tsp dried parsley
1/2 tsp dill weed

Slice cucumber in half lengthwise. Thinly slice into half circles. Cut the radishes into the same shape. Combine in a medium bowl. In a small saucepan, combine vinegar, sugar, salt and pepper. Bring to a boil and cook 2 minutes until sugar is dissolved. Remove from heat and whisk in oil. Pour hot dressing over cucumbers and radishes. Let sit 10 minutes. Sprinkle w/ parsley, dill weed and extra salt. Serve room temperature or chill until.
 ~Join me for Tasty Tuesday at Formula Mom~

Shared on Mandy's Recipe Box May 22, 2012
Shared on Chef in Training May 22, 2012 
Shared on Lady Behind The Curtain May 23, 2012 
Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on Gooseberry Patch May 24, 2012 
Shared on The Country Cook May 25, 2012
Salads at Very Good Recipes
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Monday, May 21, 2012

Asakusa Inspired

Five years ago if you asked me if I liked sushi I would have, like many people I know, would have turned my nose up and answered w/ a resounding "no". However, my husband has loved sushi for years and at his urging I finally tried it. Well, it was love at first bite, and now not only am I hooked but I would consider it one of my favorite foods. And yes, I do eat some things raw, and they are fabulous! Plus, our 7 year old is also a sushi fanatic and we are so proud to be passing the enjoyment onto him. So most of the time if it's a special occasion and we are choosing some place to eat, 9 times out of 10 I will pick our favorite sushi place, Asakusa. During our most recent meal there we tried a new appetizer and I was totally inspired. It wasn't anything fancy, just teriyaki shrimp grilled on skewers,and they were so delicious. Simple, but elegant they are the reason I came up with this meal at home. Maybe one of these days I'll get really brave and try my hand at making sushi too!

Teriyaki Shrimp Lettuce Cups
2 heads leaf lettuce
1 (12oz) bag frozen (71/80 size) shrimp, raw, peeled and deveined (feel free to use fresh if possible)- thawed
2 cloves garlic, minced
1/2 c. teriyaki sauce
Salt and Pepper to taste
1 c. shredded carrot
1 medium cucumber, peeled, seeded and julienned
Soy Sauce, optional

Wash and dry lettuce. Separate leaves and remove tough ends. In a large ziploc bag place thawed shrimp, garlic, teriyaki, salt and pepper. Allow to marinate in fridge for 1-2 hours. Preheat grill to medium Place shrimp on skewers. Spray grill w/ non stick spray. Grill shrimp until pink and opaque, about 3 minutes per side.When ready to assemble, play 3-4 shrimp on lettuce leave, a few carrots and 2 slices of cucumber. Add a few drops of soy, if desired, roll and enjoy!

Shared on Make Ahead Meals May 21, 2012
Shared on Bobbi's Kozy Kitchen May 21, 2012 
Shared on Mandy's Recipe Box May 22, 2012 
Shared on Chef in Training May 22, 2012 
Shared on Lady Behind The Curtain May 23, 2012 
Shared on Miz Helen's Country Cottage May 24, 2012 
Shared on NY Melrose Family May 24, 2012 
Shared on The Country Cook May 25, 2012

Shrimp at Very Good Recipes
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Wildtree Winner

Thanks to everyone who entered my Wildtree giveaway. Please be watching for my next giveaway coming very soon!

Theresa N.

I have emailed you and you have 48 hours to respond or another winner will be chosen. 


Sunday, May 20, 2012

Church Supper #40

Welcome to another day of food and fellowship. So many yummy things shared last week, thanks to everyone who stopped by. I hope you had a fantastic week and are enjoying your weekend.

Please link up your favorite recipes from the week, or maybe something special for mom. And always remember, I wish you God's blessings all week long.

*NOTE* There will be NO Church Supper next week due to Memorial Day Weekend. The most viewed recipe from this week will be featured in 2 weeks.

Last Week's Most Viewed Recipe:
Carol's Corner (Pampered Chef Consultant)

Congrats! Please feel free to grab my "Featured On" button!

Now, let's eat!


1. Feel free to link up as many recipes as you like!

2. Link up to your ACTUAL recipe, not just your homepage. Much easier to find you that way!

3. Include a link back to EMM on your recipe post or grab my button!

4. Leave comments so I can visit you back!

5. Visit at least 2 other sites and tell them you joined them at my Church Supper!

6. Follow my blog here w/ GFC and on Facebook :)

Saturday, May 19, 2012

Food Truck Revolution Comes To Fort Wayne

Back on a warm March day I was driving around running errands, when all of a sudden out of the corner of my eye I saw something I had never seen in Fort Wayne before. A Food Truck! I have watched Food Truck Revolution so much I became obsessed with the idea and wished for the day my hometown would join the craze. So you can imagine my excitement when it finally happened! I immediately came home, logged onto Facebook and found the page for JumBy's Joint. I emailed the owner and asked if he would be interested in teaming up for a review. You feed me. I talk about you on EMM. That simple. As soon as he emailed me back I knew this was going to be a beautiful friendship. Why? Because we already knew each other. Small world, huh!!?? Here to find out. "JumBy" was Jim, a former co-worker from my days at Bob Evans!! I hadn't seen or talked to Jim since I was a teenager, so how ironic we both ended up as members of the same huge foodie community??!! I was so happy to reconnect with him, and couldn't wait to have my very first Food Truck experience enjoying some yummy food.

I finally got my chance yesterday, and I could never begin to describe all of the delicious offerings JumBy's has. Jim and Michelle are doing gourmet food out of a truck! They aren't serving your typical burgers and fries. They are doing SO much more! Their menu is packed full of interesting, unique selections that are one of a kind and absolutely delectable. Every item is made on the spot, to order, so everything is as fresh as can be. One of the things that impressed me the most was the level of freshness in all the ingredients. We're talking high quality food prepared with heart and soul. Each menu item I tried was more delicious than the last. I seriously couldn't stop eating, but had to simply so I could move on to my next treat!

I think the best way to tell you about what I ate, is to show you! Be warned though, your mouth is going to be watering...

The Jumby: Slow roasted beef on a "Weck" roll dipped in au jus.
Served with fresh horseradish. 
This was one of the best roast beef sammies I've ever had in my life.
The beef was so moist, tender, flavorful and piled on this roll~ there was enough for 2 people

I had 2 favorites of the day. This was the first.
The Zay:  A turkey wrap with fresh seasonal veggies and creamy Italian dressing.
You can also have it with roast beef and even warmed up if you choose. 
I loved this because it was light and perfect for a warm summer day.
The veggies were crisp and fresh, and included spinach and roasted red pepper.
And for those of you "Gluten Free-ers"-
You can also have this served on a lettuce leaf for a gluten free option!
I told Michelle I could eat this every day for lunch during the warm months b/c it's 
filling without being heavy.

The Ugly Granny: If you love grilled cheese, then you will adore this.
Think sweet and savory all in one bite. A triple decker grilled cheese on perfectly toasted 
bread with smoked gouda, crunchy granny smith apple and the thing that will make you go "hmmmm"~
Garlic Butter sauce. 
This is a grilled cheese for grown ups!
*Don't worry, you get a full sandwich with an order. I just didn't take a picture until I had eaten half :)

And for my 2nd favorite of the day. And the BEST fry 
I have EVER eaten~
Truffle Fries: Thick cut French Fries served with truffle oil,
aged balsamic, aged Parmesan and sea salt. OMGosh! 
I could NOT stop eating these. They are totally addictive and absolutely delicious.
They are probably in the top 5 BEST things I've ever eaten in my life!

If you want another fry option, and you love spicy food
Buffalo Fries are just for you! Jim is a Buffalo, NY native
so you know he knows good buffalo sauce.
Everything you love about a good wing
incorporated into a basked of fries. The blue cheese crumbles on top put this over the edge. 
Mr. Everyday loves spicy food and said these were out of this world!
Two favorite snacks rolled into one!

And one of our family's favorite treats from any fair or festival~ 
Fried Pickles: These aren't just your little pickle chips.
You get big spears breaded,
 fried to a golden crunch, and not greasy at all!
Here is the most genius part. There is dill in the breading! 
So you get double the dill flavor! They come served with a "Bonzo" sauce perfect
for dipping! (If you like the sauce, you can even have it added to your sandwich too!)
Alex is a fried pickle connoisseur and he LOVED these! He said they were some of the best
he's had. (And remember, I make him fried pickles!!)

As you can see, I ate very well for lunch yesterday. I just can't say enough about the quality of food JumBy's is serving. I hope if you live in the Fort Wayne area you will visit them on Facebook and follow them on Twitter to stay up on all their locations and events. And if you're ever at a Fort Wayne TinCaps game, look for them outside Parkview Field after the game! Be sure to say hi and tell them you saw them on EMM when you stop by! And for those of you reading this who don't live close by, I am SO sorry to tease you with this amazing food because I truly wish every single one of you could experience the deliciousness I was lucky enough to!

Good luck Jim and Michelle! I wish you all the success in the world and will be back, OFTEN, for more Truffle Fries!
JumBy's JoiNt a FoOd TruCk on Urbanspoon

Weekend Company {Guest Blogger Elizabeth}

Good Morning and welcome to another weekend! I hope you had a fantastic week and have some relaxation and fun planned for the next 2 days. Today my guest is an EMM fan and a fellow blogger. She has a terrific pasta recipe to share, so you know I'm excited because I love me some carbs!! Please welcome Elizabeth and go visit her very soon~

Hi everyone, my name is Elizabeth and I am the lady behind The GoodCooker-Mom”.  First of all, I want to thank Krista, for the opportunity to be a guest on Everyday Mom Meals. I found Krista and her blog on Facebook and instantly LOVED her easy to understand and tasty meals.

I am a Mom, 7 kids (5 daughters and 2 sons), Grandma, 10 grandkids (7grandsons and 3 granddaughters) Wife, friend, daughter, daughter-in-law, etc.! I am semi-retired....love making jewelry, cooking and entertaining.  My love of cooking has deep roots…….I can remember my maternal-grandmother always cooking up yumminess in her kitchen. I loved to visit her and taste her home-made applesauce and pimento cheese (not together, of course).  My mom is a super-duper cook as well. She had 10 children and had to s-t-r-e-t-c-h her food $$ a l-o-n-g way! She would smother chicken and stew tomatoes with macaroni to name a few. My paternal-grandmother made the most amazing home-made fruit cake and home-made tomato juice. 

Today, I want to share one of my favorite go-to meals when I am in the mood for pasta or I want a great meal to impress guests at a dinner-party!  It is healthy, it is easy and it is very tasty!
Thanks again to Krista and I hope you enjoy!!

Angel Hair Pasta with Homemade Tomato Sauce and Feta
2 pints of cherry or grape tomatoes
1-32 oz. box of reduced sodium chicken broth
1-pkg of turkey pepperoni
1-heaping Tablespoon of dried basil (can use fresh if you have it on hand)
1-heaping Tablespoon of minced garlic
2-Small containers of your favorite Feta cheese (I use tomato-basil)
1-lb whole wheat angel hair pasta (or whatever pasta you have on hand)
Salt and Pepper to taste. (I didn’t add any)

Cut tomatoes into quarters.  In a large skillet, place enough broth to cover the pan and add the minced garlic.  Cook until broth is bubbling.  Add tomatoes and enough broth to cover the tomatoes and simmer until tomatoes are cooked.
Cut turkey pepperoni into quarters (can use deli pepperoni in a stick and cut into bite-sized pieces).  I have also used a savory chicken sausage for the meat.
Add pepperoni to tomato/broth skillet and add the remaining broth and continue to simmer until slightly thickened (it will still be somewhat thin).  Cook and drain pasta in Dutch oven and then return to pasta pan.  Pour the sauce over the pasta and gently toss to mix.  At this point, you can add your Feta cheese or put into a large pasta bowl to serve and then add the cheese.  Again, toss gently to distribute the Feta and serve in individual pasta serving bowls and dig-in!

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