Hello Summer Vacation

 I was shocked when I began to write this post and realized I haven't published a new recipe since February! It certainly wasn't my intent, but what can I say? Life is busy and some times things you love get put on the back burner. I don't like admitting I can't do it all, but with all of my other jobs and responsibilities, testing new recipes just doesn't happen like it used to. 

So thank you to all of you who have stuck around and keep following even when I seem to disappear for a while. I'm hoping to publish more new stuff this summer, so stay tuned! 

Speaking of summer, we are SO happy school is out and we are on total break mode. We've actually been out for a couple weeks now, trying to fit in as much fun as we can. Plus, Bubbie is home, and while he's working a lot, he is still finding time to hang out with us too, so my mama heart is full!

With warm weather here, cookout season in full swing and July 4th just around the corner, I thought it was a great time to share a new summer salad! This has a cabbage base, fresh veggies, Asian flavors and an extra crunch from nuts too. 

I served this with some frozen egg rolls and dumplings for a super easy weeknight supper, but it would be a great take-along to any summer gathering, plus with no mayonnaise, it is one you don't have to worry about on a hot day! 

I wish I could say these long periods with no new recipes won't happen again, but let's face it, they probably will. Life is hectic, and we all do what we can in the time we have! But you can always find me posting stuff on Facebook and Instagram too, so even if the blog itself is a little slow, I'm still around every single day! 

What kind of cabbage to use?

I used green cabbage, but napa would be delicious too. Purple would add a lovely color as well.

Why two different oils?
Olive oil is what you want to make a dressing with. Sesame oil is used sparingly in recipes as a finishing oil or for flavor. 

Where can I find sesame oil?

In the Asian food section of the grocery store, or your local Asian market. One bottle will last a while, so make the investment! 

Can I use a different nut?

Sure! Swap the almonds for roasted salted peanuts! 

Where can I find sesame seeds?

In my local Walmart they are in the baking aisle with other herbs and spices. I've also seen them on the Asian foods aisle.

 

 Best Tips

Feel free to shred your own cabbage, but the bagged stuff saves time! You can even use the tri-color coleslaw mix! 

If you use low sodium soy sauce, you might need to add a little extra salt for flavor. 

If you use a regular cucumber, be sure to peel and remove the seeds. 

My husband added hot sauce to his and said it is delicious spicy!

Sesame oil has a strong flavor. Start by adding 2 teaspoons and add more if desired. 

Serve this as a side dish with some egg rolls or steamed dumplings. Or take it to your next cookout as a summer salad!

Summer Asian Cabbage Salad

2 (10 oz.) bags shredded cabbage

1 English cucumber, diced

1 red pepper, diced

2 medium carrots, grated

2 TBS dried parsley

3/4 cup sliced almonds

1/4 cup olive oil

2 TBS soy sauce

2 garlic cloves, minced

2 TBS honey

Juice of 1 lemon

2-3 tsp. sesame oil

1/2 tsp. salt

1/4 tsp. black pepper

1 TBS sesame seeds

In a large bowl combine cabbage, carrots, cucumber, red pepper, parsley and almonds. In a small jar combine olive oil, soy sauce, honey, garlic, lemon juice, sesame oil, salt and pepper. Shake well. Pour over salad. Mix well. Sprinkle with sesame seeds. Chill at least 1 hour before serving. 

 

Cabbage Lovers

I think cabbage gets a bad wrap sometimes. It seems to be one of those love it or hate it vegetables. Even people who will eat coleslaw will hate on cabbage. Um...okay.

Our family can't get enough cabbage and I am always looking for new recipes to utilize it. Now the little guy isn't as big of fan as the rest of us; but he loves Brussels sprouts ( I know, makes no sense) so I don't push the subject. My kids are so NOT picky that when they find something they truly don't enjoy, as long as they express that without whining or complaining, I won't make them eat it. 

My latest cabbage craving came when I was meal planning, in need of side dishes, and I wanted a casserole. I started reading different recipes, but couldn't quite find exactly what I was after, until I stumbled upon this one. 

Amish Cabbage Noodle Casserole has easy ingredients, is perfect with any protein and has similar flavors to my Fried Cabbage & Noodles, our favorite cabbage recipe of all time!

If you are looking for new ways to get more cabbage into your meal plan, this casserole is just what you need. And I won't lie, I think it would be a great recipe to keep in the back of your mind for the holidays too! Something different to add to your table alongside all those traditional dishes we are looking forward to! 

What Kind Of Noodles To Use? 

My pick was medium egg noodles, but any size would work. You really want egg noodles and not a macaroni or dried pasta though.

What Kind Of Cabbage To Use?

Don't get fancy here. Good ol' green cabbage is all you need. As much as I enjoy other varieties I have no idea if/how they would work.

What Kind Of Cheese To Use?

Monterey Jack was my pick because I wanted the marbled coloring and flavor of white and yellow cheese. Mozzarella or Swiss would be great too. 

Do I Have To Use Cream Of Potato Soup?

I know many people don't like using condensed cream soups. However, I use them a lot in cooking, so I can't really provide a good substitution, other than saying cream of celery would be delicious too. 

Best Tips:

If your cream of potato soup has chunks of potato in it, simply use a slotted spoon to remove them. 

Cream of celery or mushroom soup could also be used.

Egg-less egg noodles would work too. 

If you cut recipe in half, still bake in a 9x13 dish.

Store leftovers in a covered dish in the fridge for 2-3 days. 

I have no idea if this would work in a Crock Pot. If you try it, let me know!

 

Amish Cabbage Noodle Casserole

2 TBS olive oil

1 medium head green cabbage, thinly sliced

1 medium yellow onion, finely chopped

4 garlic cloves, minced

3 TBS fresh parsley, chopped

16 oz. medium egg noodles

2 cans cream of potato soup, potato chunks removed

2 cups milk

1 cup shredded Monterey Jack cheese 

Salt and pepper, to taste

Preheat oven to 350. Grease a 9x13 baking dish with nonstick spray. In a large skillet heat oil over medium high heat. Sauté cabbage, onion and garlic until slightly brown and tender. Season with salt, pepper and two tablespoons parsley. Cook noodles according to package directions. Drain well. In a medium bowl whisk together soup and milk until smooth. Combine noodles, cabbage mixture and soup mixture and stir well. Transfer to prepared baking dish. Top with cheese and extra black pepper. Cover with foil and bake for 30 minutes. Garnish with remaining parsley before serving. 

Inspired By All Free Casserole Recipes

 

If It Has Hot Sauce, He Will Like It

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

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

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

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

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

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

What Kind Of Cabbage For Cabbage and Bean Soup

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

What Kind Of Beans For Cabbage and Bean Soup

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

What Kind Of Hot Sauce For Cabbage and Bean Soup

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

Is Cabbage Good For You

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

Cabbage and Bean Soup 

1 lb. ground beef

1 TBS olive oil

1 medium yellow onion, finely chopped

3 large carrots, finely chopped

1 medium head cabbage, chopped

1 (32 oz.) box beef broth

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

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

1 TBS white vinegar

1 TBS brown sugar

1/2 tsp. dried thyme

1/2 tsp. paprika

1/2-1 tsp. hot sauce

Salt and Pepper  

Dried Parsley

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

Best Tips 

Have all veggies chopped before starting to cook

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

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

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

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

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

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

 

More Tasty Soup Recipes To Try Next 

Slow Cooker Fiesta Cabbage Soup 

Crock Pot Cabbage Soup  

Cabbage and Sausage Stew 

Slow Cooker Cabbage Roll Soup  

Cream of Broccoli Soup  

Creamy Sausage and Tortellini Soup 

Copycat Olive Garden Chicken Gnocchi Soup  

Crock Pot Broccoli Cheese Soup

Two Favorites, One Bowl

One of the things I love to experiment most with in the kitchen is combining two favorites into one new, delicious dish. What do I mean? Well, for tasty examples, check out my Taco Spaghetti, Skillet Cheeseburger Pasta, Pizza Gnocchi Bake and Philly Sloppy Joes!

Whenever I make one of these new creations, I am always reminded of an old episode of Full House. Michelle was trying to earn a cooking badge, and she decided the easiest way to do this would be to take two things she liked and combine them into a new dish. Yeah, she was like 6 or 7 at the time, so it didn't go too well. I distinctly remember her family being subjected to "tuna ice cream." She like tuna fish sandwiches. She liked ice cream. It was sure to be a hit! NOT! 

Thankfully, I've never taken it to that extreme, but that image always gives me a giggle. Trust me when I say this combo is way more yummy! 

I know we are far from cookout season, but I know without a doubt this is going to show up on our deck lots this year! To be hones though, sometimes I just need a "warm weather" meal in the middle of winter to remember what those flavors are. This was the perfect side to some hot dogs, and the leftovers were delicious the next day for lunch! 

Finding new ways to enjoy favorites, combining them in new unique ways, is a great way to feel more creative in the kitchen. What are some of your favorite two favorites in one dish recipes?

Coleslaw Pasta Salad

1 lb. ditalini pasta

1 lb. tri-color coleslaw mix

1 red bell pepper, finely chopped

1 large cucumber, finely chopped

1 1/2 c. mayo

1/3 c. sugar

1/4 c. apple cider vinegar

 1/2 tsp. onion powder

2 tsp. dried parsley

Salt and Pepper

Boil pasta according to package directions, rinse with cold water and drain well. In a large bowl combine pasta, coleslaw mix, red pepper and cucumber. Toss to combine. In a medium bowl whisk together mayo, vinegar, sugar, onion powder, parsley, salt and pepper until smooth and sugar is dissolved. Pour over coleslaw mixture. Stir well. Cover and chill 4-6 hours before serving.

Shared at Weekend Potluck
Shared at Meal Plan Monday

So Many Reasons to Eat Outside

No joke, we had our first sunny day in 2 weeks this weekend. And not only did the sun not shine, we had rain for all 14 days. Seriously, I was considering building an ark!

Oh, and after a nice day tomorrow, the weather man says we have even more rain coming. Ugh! But whatever, I'm still saying the season of eating outdoors is upon us!

This time of year we've got cookouts, barbecues, family reunions, picnics, graduation parties...so many reason to enjoy a meal on a table in the backyard.

I guarantee you if you make this for any of them, it will be the one dish everyone wants the recipe for. In fact, when I posted a little preview last week, I was bombarded with "Where is the recipe?" comments. So, I had to make sure I hurried and shared!

It's a terrific side for any of the occasions above, but we also enjoyed it with some egg rolls for a fun supper. Oh, and when those hot nights finally do arrive, I think I will add some grilled chicken or shrimp for a light, but filling meal!

I am so happy we have arrived at almost summer! Sure, it's still going to rain, and the temps are dropping back into the 50's this week, but I can see the light at the end of the tunnel! Thankfully it is shining on some yummy food too!

Thai Noodle Salad

1 lb. spaghetti, cooked, rinsed with cold water and drained

2 1/4 c. tri color coleslaw mix

5 medium carrots, shredded

1 bunch green onions, white and light green chopped

1 small bunch cilantro, chopped

1/4 c. sesame seeds, extra for garnish

1 c. dry roasted salted peanuts extra for garnish

Dressing

1/4 c. (heaping) creamy peanut butter

1/4 c. vegetable oil

1/2 c. seasoned rice vinegar

1/4 tsp. garlic powder

1/4-1/2 tsp. sriracha sauce, to taste

Salt to taste

In a large bowl combine all salad ingredients. Toss well. In a microwave safe bowl, heat peanut butter until slightly melted. Add to vinegar, garlic powder, sriracha and salt. Slowly add oil and whisk until combined well and smooth. Pour over salad. Toss well. Chill until ready to serve. Garnish with extra peanuts and sesame seeds. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Soup Weather

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

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

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

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

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

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

Crock Pot Cabbage Soup

1 medium head cabbage, chopped

3 celery stalks, finely chopped

2 medium carrots, finely chopped

1 medium white onion, chopped

2 medium potatoes, peeled and cubed

1 (12 oz.) bag frozen green beans

1 1/4 c. frozen corn

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

2 TBS tomato paste

1 tsp. garlic powder

1 tsp. Italian seasoning

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

Salt and Pepper to taste

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

Shared at Weekend Potluck

Cookie Sheets & Cabbage

A few weeks ago I read an article and it got me thinking. I can't remember where it was, and I literally read it in the 2 minutes of "free time" I had one afternoon, but basic gist of it was how an old, brown, beat up baking sheet should become the go-to gift at baby showers.

Um, what? I know that's what you're thinking because I was too. But the author's point was a baking sheet like that was reliable, still did the job, it was her "safe" one, and while it was ugly, it was still 100% okay. She went on to say how she has new, shiny, pretty ones, but things like that tend to make her nervous; and all of this was related to parenting.

Being a mommy (or daddy) is HARD. And some days it is ugly. It isn't shiny or new. But in the end, we get the job done. There is soooooo much pressure out there to be the perfect parent (Thanks, social media) and we need to know it's okay to not only realize it's hard, but there will be times when it isn't picture perfect and not only do we need to admit that, but also embrace it.

Well, the whole thing got me thinking and I decided I needed to start being more okay with the "ugly" in my life. My kids love me just as much on the days when the house is clean, I'm in nice clothes, my hair and make up are done, as on those that it looks like a tornado just went through the living room, my clothes are wrinkled and I was lucky to comb my hair let alone put make up on. They. Do. Not. Care.

So fast forward to when I made this recipe. Yep, as you can see in the pic, there is my old, brown, worn out baking sheet. If I'm keeping it real, I will admit the photo wasn't supposed to be taken on it. I tried to transfer those beautiful cabbage steaks to a spotless white plate, but they started to fall apart.

Now as a food blogger, of course I always want appetizing photos. Pretty ones that will catch the reader's eye. The "perfect" shot if you will. So, there I was panicking a little, getting overwhelmed, and almost ready to scrap the whole thing. Then I remembered that article. It doesn't have to perfect. It will be okay. I took out the camera, and I think captured just how yummy the food can be, no matter what the background looks like.

 I am a perfectionist, so it is a daily battle for me to accept things that aren't. I live with 3 boys. I have a husband who likes to "collect" things, I have a teenager and a toddler. My life is going to be messy. There are days when I am going to be in comfy clothes, messy hair and no make up...and then realize I have to run to the store. You know what, it will be okay.

Oh, and by the way, if you love cabbage as much as we do, this is about the easiest side dish you will ever make, and it's absolutely delicious, regardless if you cook them on a pretty baking sheet, or one with character like mine!

Roasted Cabbage Steaks

1 large head cabbage, outer leaves removed

1/4 c. vegetable oil

Salt and Pepper, to taste*

Preheat oven to 400. Coat a large baking sheet with nonstick spray. Slice cabbage into 1/2 inch circles. Brush oil on both sides. Season with salt and pepper. Roast in oven for 30-40 minutes until tender, and brown around edges. *NOTE* We like lots of black pepper with cabbage, so I use lots!

Shared at Weekend Potluck

Shared at Meal Plan Monday

My Asian Boys

No, I don't have children ya'll don't know about. I'm referring to my husband and oldest son. Well, and I guess with his love of all things rice, my baby too. They love Asian cuisine. I can't say much, so do I, but there is no doubt Mr. E could eat it every day and never tire of it. It is by far his favorite, and he has even mastered some dishes on his own that are, shall we say, exotic? 

With warmer weather here, and the hot summer just around the corner, (YAY!!!) our menu is adjusting accordingly. We are those people who like lighter meals on hot days, and even things that aren't necessarily hot when eaten. A lot of salads, fresh veggies and fruit, cold meat sandwiches, etc. are what we live on during the summer. 

There is no doubt this will be showing up on our dinner table over and over this year. Sure, it has cooked components, but it is served cold, but is still super filling. It would be a terrific take along to that neighbor's barbecue, a light supper like we had, or lunches all week long.

Don't let the number of steps or ingredients intimidate you. Everything can be found at your regular grocery store (I'm talking Aldi, Kroger and Walmart where I shop) and a couple of the steps you can actually do ahead of time to save precious minutes at supper time. 

Oh, and if you want to leave the chicken out, no problem! You could even add more veggies instead. I think mushrooms would be delicious! 

I'm so thankful grilling, mowing, play all day, sunscreen and extra baths season is here. We waited so long! Plus, we get to eat some yummy things too!

Sesame Noodle Salad

1 lb. spaghetti

1 lb. boneless chicken thighs

1 (8 oz.) can sliced water chestnuts, drained

1 lb. tri-color coleslaw mix

2 green onions, chopped

1 cup chow mein noodles, extra for garnish

Garlic Powder, to taste

Salt and Pepper to taste 

Vegetable Oil

Dressing

1/2 c. sugar

3/4 c. soy sauce

2 TBS sesame seeds

1/4 tsp. allspice

1/4 c. rice wine vinegar

1/2 c. vegetable oil

3 TBS sesame oil

Preheat oven to 350. Spray a baking sheet with nonstick spray.  Lay chicken on sheet, baste with vegetable oil. Season with garlic powder, salt and pepper. Roast for 30 minutes until juices run clear. Remove to plate and allow to cool. When cooled, chop into bite sized pieces.

For dressing, combine sugar, soy sauce, sesame seeds, allspice and vinegar in a glass jar. Shake well for 2 minutes. Add both oils. Shake for 3 minutes more. Chill at least 2 hours. 

When ready to assemble salad, cook spaghetti until al dente. Rinse with cold water and drain well. In a large bowl combine pasta, chicken, coleslaw, water chestnuts and chow mein noodles. Mix well. Pour dressing over and mix again. Garnish with green onions and extra chow mein noodles. 

*NOTE* The chicken can be made the night before or earlier in the day. Just keep it in the fridge until you're ready to use. I made the chicken and dressing in the morning and chilled until supper time. If you want to make the salad and take it somewhere, add the chow mein noodles right before serving. 

 

Shared at Weekend Potluck

Inspired by Lil' Luna 

Cabbage People

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

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

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

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

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

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

Slow Cooker Fiesta Cabbage Soup

1 medium head cabbage, chopped

1 (15 oz.) can diced tomatoes, undrained

1 (10 oz.) can Rotel 

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

1 (32 oz.) box beef broth

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

Salt and Pepper to taste

Dried Parsley, for garnish

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

Recipe Adapted from Southern Lady Cooks

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.

Pork in the New Year

Do you have any traditions when it comes to food on New Year's Day? Black Eyed Peas or Collard Greens maybe? My grandma always served pork and cabbage to begin a new year, and while I might not do it every year, or even on the exact day, every time the calendar flips to January 1st, I think about ways I can keep the tradition alive.

We love any and all Asian food. We can't get enough. I would venture a guess and say it is the cuisine we eat the most of in this house. But let's face it, sometimes it can be a tad less than healthy. Now, yes I do pride myself on being able to make take-out favorites in my own kitchen and leave out all the "extra" ingredients that might come in the little white box, so that does help.

If you are trying to lighten things up in 2016, and love egg rolls, this is going to quickly become a go-to in your meal rotation. All the same flavors, and textures, but no fried wrapper. Yep, all the yummy inside stuff, in a simple to make, one skillet dinner. Oh, did I forget to mention that? Not only are you getting a meal that is a tad healthier, but yes, it is also a one pot wonder!

If your new Year foodie resolutions include finding ways to make your favorites a little more guilt-free; or if you are determined to make dinner as stress-free as possible, this should definitely be your first new recipe of 2016!

Pork Egg Roll Skillet

1 1/2 lbs. ground pork*

8 oz. white button mushrooms, sliced

1 (14 oz.) bag coleslaw mix

1/4 c. soy sauce

2 tsp. Asian ginger garlic spice blend*

Chopped green onions

Salt and Pepper to taste

In a large skillet brown pork. Season with salt and pepper. When browned, add mushrooms, coleslaw mix and Asian seasoning. Cook and stir over medium heat until mushrooms browned. Add soy sauce. Stir to combine. Let cook a few minutes to reduce. Garnish with green onions before serving. *NOTE* You don't want sausage for this. You want ground pork, usually near the pork chops. You could also use ground chicken. The spice blend I use is found on the regular spice aisle in the grocery store. I like the Simply Asia brand.  

From Edesia's Notebook

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

Our Day at the Corn Maze

Last weekend we had the pleasure of being invited up to the Amazing Fall Fun: Corn Maze and Pumpkin Patch. Nestled in the country about 30 minutes north of us in Waterloo, Indiana, this autumn wonderland of fun is quickly becoming an annual tradition in our house. 

Between finding our way through the corn made, to all of the fall inspired activities, it was an afternoon filled with fun! 

Knowing we were going to be gone all afternoon, enjoying our time in the country on a beautiful autumn day, I wanted to make sure supper was waiting on us when we got home. Something to continue our theme of fall...so of course I immediately thought Soup. And more specifically, Crock Pot Soup.

It had to be hearty. It had to be filling. It had to be delicious. But it had to be all of those things, plus basically make itself since I wouldn't be home to supervise. Well, this one met all those criteria, plus one more important one. It was super easy! 

If you're planning a day away, or simply a hard day at work, and you want a comforting bowl of awesome-ness when you get home, this is the meal for you. And if you are in my neck of the woods, the drive to Waterloo is definitely worth all the fun you and the little ones will have!

Slow Cooker Cabbage Roll Soup

1 large head of cabbage, chopped

1 lb. ground beef

1 medium white onion, chopped

1 tsp. Worcestershire sauce

1 tsp. paprika

1/2 tsp. garlic powder

1/2 tsp. ground thyme

1/4 tsp. dill weed

1 (14 oz.) can beef broth

 1/2 c. water

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

3 ( 8 oz.) cans tomato sauce

1 cup instant rice, cooked to package directions

Salt and Pepper to taste

 In a large skillet brown beef and onion until cooked through. Drain if necessary. Add Worcestershire, paprika, garlic powder, thyme, dill weed, salt and pepper. Stir to combine. Add to slow cooker. Add tomatoes, tomato sauce, cabbage, water and broth. Stir well to combine. Cook on LOW for 8 hours. Right before serving, cook rice and add to slow cooker. Stir well. Cook for about 5 minutes just to warm through.

Shared at Weekend Potluck

So Many One Pots

One pot meals, or "wonders" as we foodies call them. Can you get enough? I know I can't. Any time a recipe includes those magic words, or I figure out a way I can transform one to include them, I am ecstatic!

I'm pretty sure our schedule is busier and busier every single day. I can't remember the last time I literally had nothing to do. Sure there are times when I don't have to be anywhere, per say; but if it's through the week, I still have to take and retrieve little man from school, and usually to and from Tae kwon do. Seriously, I can not tell you the last time I did not the leave the house for an entire day.

It's funny because when Monkey was a baby there were days on end I wouldn't leave the house and long or just a trip to the post office; and now I look forward to days like that!

With so much going on when I can feed the family and not spend a lot of time doing it, I'm a happy mama. This meal is also perfect for those of you who are trying to eat less carbs. Me? I'm a die hard carb lover, but even I like to lighten it up a bit now and then. Ya'll know Fried Cabbage and Noodles is one of our favorites, but this has swapped out the pasta for protein, and with a boy who is getting ready to head back into TKD tournament season, the lighter the better.

Not only is this a one pot meal, it's a under 30 minute meal. From start to finish, you can be sitting down to dinner in almost no time. I served this with some fresh cantaloupe and crusty rolls on the side and it was a filling, satisfying, and delicious meal.

If your calendar is getting fuller by the minute, take a break when it comes to dinner time and trust your everyday mom to lend a hand!

Cabbage and Beef Skillet

1 lb. ground beef

1 medium head cabbage, chopped

1 medium white onion, chopped

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

1/2 (6 oz.) can tomato paste

1 TBS cider vinegar

1/2 TBS chili powder

1/2 tsp. garlic powder

Pinch red pepper flakes

Salt and Pepper taste

Dried Parsley for garnish

In a large skillet, brown beef and onion until no longer pink. Drain if necessary. Add tomatoes, tomato paste, vinegar, chili powder, garlic powder, red pepper flakes, salt and pepper. Stir to combine. Add cabbage and stir. Bring to a boil. Reduce heat, cover and cook, until cabbage is tender, about 15-20 minutes. Garnish with parsley. *NOTE* If your tomatoes aren't very juicy like mine, add about 1/4 cup water with cabbage to make boiling possible.

Shared at Weekend Potluck

A Deep South Dish {A Review and Giveaway}

Do you love traditional Southern food? Our family sure does. Any time I can find recipes that bring a little bit of the South into my Hoosier Yankee kitchen I am a happy cook! Those flavors we love in the dishes we can't get enough of; and now I've got another source for them all! Another food blogger we love has a terrific cookbook!

Deep South Dish Homestyle Southern Recipes is full of Southern comfort food that is nothing short of homemade heaven! Mary loves to share the food that her mother and grandmother used to make. She calls on her heritage to come up with recipes that have one thing in common--incredibly great taste!

When I first started thumbing through my copy, I didn't know where to begin. Each recipe was making my mouth water more than the last. So many delicious things to try, what's a girl to do? But then I came upon this recipe and at first I didn't think it would be the one, but then I saw the on ingredient that made it just that. See, I had made another recipe with that ingredient years ago and while the hubby loved it, I wasn't convinced, so I wanted to try again.

This is what Mary calls her "basic creamy coleslaw", but it's so not basic! And that ingredient that caught my attention? Horseradish! We love the stuff, but the recipe I had used it in a before wasn't anything special and I felt it didn't add anything but an overpowering flavor. But not this! This is exactly what I was looking for the first time around, but had to wait to try Mary's recipe to find.

This will be the dish you make for your next cookout or summer party that everyone loves, and asks "What do I taste?" They will know there is something special hiding in there, but won't be able to put their finger on it. It's the perfect side dish this time of year, after all what is a backyard barbecue without a great coleslaw?

If you love Southern comfort food as much as I do, be sure to check out what Mary has cooking over at her blog, and order a copy of her book while you're there! But you can also WIN one right here! Yep, I'm giving a copy of Deep South Dish away to one lucky winner, just scroll down to find out how!

Creamy Coleslaw

1/2 large head cabbage, shredded

1/4 white onion, grated

1/2 c. grated carrot

1/2 (16 oz.) jar bread and butter pickles, chopped 

Dressing:

1 c. mayo

3 TBS sugar

1 TBS apple cider vinegar

1/4 tsp. pepper

Large pinch kosher salt

2 heaping tsp. prepared horseradish 

1 tsp. celery seed

1/4-1/2 c. pickle juice from the jar

In a large bowl, whisk together mayo and sugar until well blended. Add vinegar, salt, pepper, horseradish, celery seed and pickle juice. Whisk well. Add cabbage, carrots, onion and pickles on top of dressing. Toss until dressing is mixed and cabbage is covered. Chill for 1 hour or longer, tossing occasionally. *NOTE* I added some dried parsley and extra celery seed for garnish.  

Shared at Weekend Potluck



Disclaimer: I received a free cookbook in exchange for this review. All thoughts and opinions are my own.

*******GIVEAWAY********

Leave a comment telling me your favorite traditional Southern dish. Be sure to leave your email address too so I can find you if you win! 

Contest Ends: June 22, 2015

A Re-Do From Mom {A Post for Earth Fare}

I first shared this recipe a few years back, and have been wanting to "re-do" it ever since. The picture wasn't pretty at all, and it is so incredibly yummy, it deserved better!

Since today is the first official day of spring, I thought it would be the perfect time to debut it once again. After all, if spring is here, that means grilling season is within reach and barbecues and picnics aren't far behind.

This is mom's recipe, but before it was hers, it was grandma's. No wonder it is so good! Tried and true for three generations, you can't argue with success like that! In our family, no picnic is complete without it, and it doesn't stop there. I have requested this for so many birthday suppers, I've lot count. Even when I was a kid, I wanted mom to make it, in the dead of February, every single year.

This is probably the easiest coleslaw recipe I have, and any time anyone asks for it and tries it, they become instant fans too. Creamy, cool, crunchy, sweet, tangy...it goes with everything from burgers to steak, ribs to hot dogs.

Summer grilling season is just around the corner. After a long horrendous winter, I am so ready! But I'll be honest, I'm not even waiting until summer. It's above freezing which means the grill is getting fired up ASAP! 

Mom's Sweet n Tangy Coleslaw

1 small head cabbage shredded, or 1 (10 oz.) bag pre-shredded cabbage

3/4 c. whipped salad dressing

1 tsp. sugar

1 1/2 tsp. apple cider vinegar

1 TBS dried parsley

Salt and Pepper to taste

Paprika for garnish

In a small bowl mix salad dressing, sugar, vinegar, parsley, salt and pepper. Stir until well combined. Pour over cabbage.  Mix well to combine Sprinkle with paprika. Chill until ready to serve. *NOTE* You are more than welcome to use mayo in place of the salad dressing, but mom never has. I have no idea how it will taste. 

Shared on The Country Cook Mar. 20, 2015

Coleslaw at Very Good Recipes

A St. Patrick's Day Twist

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

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

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

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

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

Cabbage and Sausage Stew

From South Your Mouth

1 lb. smoked sausage, cut into half moons

5 medium potatoes, peeled and chopped into 1 inch pieces

1 small head cabbage, chopped

2 TBS vegetable oil

3 medium carrots, diced

1/4 tsp. garlic powder

6 c. chicken broth

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

1 medium yellow onion, finely chopped

3 TBS butter

Salt and Pepper to taste

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

Shared on The Country Cook Mar. 20, 2015

Cabbage at Very Good Recipes

Mom Knows Best Day 1 {A Gooseberry Patch Review and Giveaway}

Mom knows best. Well, duh!! Of course she does. And if I'm talking to my son, of course I do! It's truly one of those things we can depend on 100% in life. When it comes to cooking, the adage definitely runs true for so many of our favorite dishes and meals. After all, there will always be things that no matter how many times I make them, will forever taste better when mom makes them. So, with that in mind, I'm super excited to share the latest cookbook from my friends at Gooseberry Patch with all of you, Mom Knows Best.

"Easy recipes for modern moms feeding their families well." That pretty much sums it up. This cookbook is filled with super easy recipes busy moms (and dads!) can get on the table fast that their loved ones will not only gobble up, but ask for again and again. This is my kind of cooking! And I know yours too! This book was made for this everyday mom, and all of you who read this blog on a daily basis! Good food fast! Oh, and I just happen to have a recipe in this one too! Check out page 143 for my Slow Cooker (Alex's) Meatball Subs! 

When I sat down to decide which recipes I would feature, I really wanted to find a stove top soup. So many of my greatest soup recipes are for the slow cooker, and they are fantastic, but I really wanted one I could do completely stove top, but still fast. Well, I found exactly what I was looking for, and even something to go with it too! In fact, I found them on the same page! Talk about making easy even easier! 

If you have some veggies hanging out in the crisper drawer that need to be used before they end up in the trash can, this is the perfect way! You could easily add or subtract depending on what you have. But don't think because it's all veggies, it's not filling. After all, it does have a little bit of bacon and pasta in it too! 

If your mom always knows best when it comes to cooking, and everything else in life, you are not alone! Now we have an entire cookbook of mom approved recipes for your hectic schedule. Feeding your family food they will love shouldn't have to be a hassle, and the folks at Gooseberry Patch understand that very well! 

Stove Top Minestrone 

aka Mmmm- Minestrone

Found on page 186

Submitted by April Jacobs Loveland, CO

3 slices bacon, chopped

1/2 c. onion, chopped

1/2 c. celery, chopped

1 clove garlic, minced

1 3/4 c. water

1 (14.5 oz) can Italian style diced tomatoes, undrained

1 (14.5 oz) can beef broth

1 (10 3/4 oz.) can bean and bacon soup

1 c. zucchini, peeled and diced

1 c. cabbage, chopped

1/2 c. elbow macaroni, uncooked

Salt to Taste

In a soup post over medium heat, cook bacon with onion, celery and garlic until bacon is crisp; drain. Add water, tomatoes and remaining ingredients. Bring to a boil. Reduce heat to low. Simmer until macaroni is tender, stirring often, about 15 minutes. Serves 6. *NOTE* I used ditalini pasta instead of elbows. I also added 1 tsp. Italian seasoning, 2 tsp. dried parsley and black pepper to taste. I garnished with a little shredded Parmesan cheese. I also left the peel on the zucchini because I think it holds up better in soups.

Shared on The Country Cook Mar. 13, 2015

Soup at Very Good Recipes

***Giveaway***

To Enter: Leave a comment telling me your favorite recipe from YOUR mom!

Bonus Entry #1: Become a fan of Gooseberry Patch on Facebook.

Bonus Entry #2: Follow Gooseberry Patch on Twitter.

Be sure to leave an email address so I can find you!

Contest Ends: March 25, 2015

US Residents ONLY please.

(1) winner will receive (1) copy of Mom Knows Best.

Disclaimer: I received 2 cookbooks in exchange for this review. One to keep. One to giveaway. All thoughts and opinions are my own.