Skyline At Home

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

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

Just look how happy it makes him! 

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

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

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

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

Shared at Weekend Potluck
Shared at Meal Plan Monday

Bitter Cold Winter Days

Brrrr....Who turned down the heat? Yep, there is no more denying it. Winter is here. With the extra warm autumn we had here in Indiana, the temperature drop is even more a shock to the system than normal. But I guess it is December, so we better get used to it.

Does anything taste better on a bitter cold day than a bowl of piping hot soup? I don't think so. Well, maybe one thing. A bowl of soup that has been cooking all day while you are busy. That's right, your slow cooker is going to take care of today's recipe while you're at work, or out and about in the wind, and snow, looking forward to coming home to something that will warm you up and fill you up at the same time. 

Now, we aren't just talking about your every day soup here. This. Is. Chili. The ultimate winter food. A meal that will thaw you out from the inside and warm your soul to the core. A classic, made even easier with the help of your Crock Pot.

If you've been following the blog for a while, you will recognize this somewhat. I have had a recipe published for a long time for our favorite Buffalo Chili. (If you've never tried buffalo, do it! So lean, so delicious!) Unfortunately, we don't have any buffalo left in our freezer, so I had to take that recipe and adapt it a little so I could use the ground beef we do have. It still tastes just as great, and is just as easy. 

I love to serve this with some cheese and crackers on the side. And of course all the traditional toppings: diced onion, shredded cheese, sour cream, or even some elbow macaroni for chili mac. In fact, if you're having a party this holiday season, a chili bar would be so fun! Or maybe some house guests you need to feed? A big pot of this will get the job done!

Most people have a favorite chili recipe they rely on all winter long. But if you don't, or maybe you're just looking for a new one, I hope this is it! 

Crock Pot Chili

1 lb. ground buffalo or beef

1 lb. bulk pork sausage

1 large can Brooks Mild Chili Beans

1-2 large cans tomato juice, depending on how thick you like it

1 medium white onion, finely chopped

1 TBS garlic powder

1 TBS chili powder, more if you like it spicy

Salt and Pepper to taste

In a large skillet brown beef. Drain. In same skillet brown sausage and chopped onion. Drain. Add both meats to Crock Pot. Add beans, garlic powder, chili powder, salt and pepper. Pour in juice. Stir to combine. Cook on LOW for 6 hours. Serve with desired toppings. 

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

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

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

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

Not So Cheap

About 3 years ago, Qdoba came to Fort Wayne. I don't know if I had ever heard of them before that, but being Mexican food, we were certainly happy to have another option, since it's one of our favorites. Oh, and it didn't hurt that Mr. E. actually won FREE meals for a year at their grand opening!

Yep, for an entire year, the three of us could go in there and have a delicious meal, absolutely free. And being at a time when money was a little tight, we were especially grateful for the treat.

But after the year was up, I have to admit our visits became less and less frequent to the point I can't tell you the last time we ate there. Believe me, it's not that we don't still love the food, but the first time we went in and got the same meals we had been getting for free, and had to pay for them we realized just how not so cheap it was. I'm not dissing them in anyway. They have fresh ingredients, delicious food, and ask a fair price. But for a family of 3, I paid about the same as I do for a sit down meal, with a server...and they are a little closer to the fast food category in my opinion, which is totally fine, but if I'm paying that money, I kinda don't want to have to get my won drink. You know what I'm saying?

So a couple weeks ago and when Little Man and I started talking about how badly we were craving one of their burrito bowls, I decided it was time to try to recreate them at home. But instead of doing them individually on an assembly line like they do in the restaurant, I figured why not make a big one. In one pot. Easy peasy.

I adore one pot meals, and I know so many of you do too. Especially with back to school time upon us, those simple meals that can be on the table in about 30 minutes are crucial to moms (and dads) every where not pulling our hair out.

Add your favorite ingredients to this to really make it your own. I think corn would be delicious, and maybe even some hot peppers for those who like it spicy.

I love going out to eat, and when we do, I still want to stay on budget and get the most bang for our buck. So when places have to get scratched off the "to go" list, at least I can recreate our favorites at home.

Chicken Burrito Skillet

Inspired by no. 2 pencil

2 boneless chicken breasts (about 1 lb.) cubed
3 TBS olive oil, divided

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

1 (14 oz.) can diced tomatoes, drained

1 c. extra long grain rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1 tsp. cumin

2 1/2 c. chicken broth
2 c. shredded taco blend cheese
1 medium tomato, seeded and diced
3 green onions, chopped
Salt and Pepper to taste

Additional Topping Ideas:
Sour Cream
Taco Sauce
Green Chilies
Pickled Jalapenos
Diced Avocado

In a large skillet, heat 2 TBS oil over medium high heat. Season chicken with salt and pepper. Add to hot oil. Cook for about 5-7 minutes until browned on all sides. Move chicken to sides of pan. Add other TBS of oil and allow to come to temp. Add rice, cook and stir for about 2 minutes until just beginning to brown on edges. Stir in chicken broth, beans, tomatoes, and seasonings. Mix well. Bring to a boil. Reduce heat to low, cover and cook for about 20 minutes until rice is tender and liquid has been absorbed. Stir occasionally while cooking. Remove from heat, sprinkle with cheese, cover again and place on warm setting until cheese melts. Garnish with chopped tomatoes and green onions.

Sunday Dinner At Grandma's Day 1 { A Gooseberry Patch Review & Giveaway}

Sunday dinners at Grandma's. Oh the images those words can conjure up in our heads. Maybe an Italian grandma slaving away over the stove all day making the perfect "gravy" for over some pasta. Or maybe a little lady taking a roast chicken from the oven with mashed potatoes boiling away stove top. Any way you cut it, the images lead to loved ones gathered around the table, enjoyed delicious food cooked with love.

For me, growing up 6 hours away from both of my grandmas, I wasn't lucky enough to have a lot of Sunday dinners with them, but that doesn't mean I can't appreciate how special it is! Plus, my son is so blessed to grow up about 20 minutes away from both of his grandmas, so he will be able to have those memories I was never able to. 

And now, thanks to my friends at Gooseberry Patch and their new cookbook, Sunday Dinner at Grandma's, we can all enjoy dishes that would make any granny proud, any day of the week! Oh, the yummy things they compiled in this one! It's cover to cover filled with so much deliciousness!

The minute I saw the word goulash, I was intrigued. Then when I went on to read the recipe, my curiosity was only solidified. This dish is unlike any goulash we've ever had. Okay, it has ground beef in it, but that is where the similarities end. Well, that and the fact they are super simple, perfect for a weeknight and sure to please your hungry bunch. To me, this tastes like something the cowboys would eat out on the trail off the chuck wagon! So hearty and full of protein, veggies and a little chili kick!

Be sure to read the note in the recipe to see the additions I made to the original recipes. Oh, and scroll down to the end of the post to see how you can win a copy of Sunday Dinner at Grandma's for yourself! Or maybe for your grandma!

Country Goulash

Submitted by Amy Woods Collinsville, TX Found on pg. 154

1 lb. lean ground beef

1 clove garlic, minced

1 onion, chopped

1 green pepper, chopped

16 oz. pkg. tri-color rotnini, cooked

1 (14 oz.) can diced tomatoes, drained

1 (16 oz.) can pinto beans, rinsed and drained

3 TBS chili powder

1/2 tsp. salt

In a large saucepan over medium heat, brown beef with garlic, onion and pepper. Drain. Add cooked pasta and remaining ingredients; toss to coat. Heat through over low heat. Serves 4-6. *NOTE* I used 1 tsp. garlic powder instead of fresh clove. I also added 2 TBS Worcestershire sauce after meat was browned. I topped mine with about 1/4 c. Monterrey Jack cheese and chopped green onions.

Shared on The Country Cook May 29, 2015

*********Giveaway*********

To Enter: Leave a comment telling me your favorite dish Grandma used to (or still does) make. Be sure to leave an email address so I can find you!

Extra Entry: Follow Gooseberry Patch on Facebook

(1) Winner will receive (1) copy of Sunday Dinner at Grandma's. 

Contest Ends: June 10, 2015

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

Game Time Food

The teams are set. The fans are gearing up. Super Bowl Sunday is less than two weeks ago. In our house, Mr. E. and I bleed black and gold (GO STEELERS!!!); but little man is a huge Seattle Seahawks fan, so he is especially excited this year! His team is headed back to the "big dance" for the 2nd year in a row, and he can't wait.

I think for most Americans, even if you don't have a team in the game, the Super Bowl is just a great excuse to get together with family and friends, have some laughs at the commercials, and pig out on delicious food all afternoon and evening.

In fact, the hubby and I both said without our favorite team in the game, it's a little less nerve racking. We can actually just sit back, relax, eat and know at the end of it, we don't have to worry about being disappointed.

When you plan your big day menu is it mainly a lot of appetizers you turn into a meal? Or do you try to have some main dishes in the mix too, for a more filling option? Either way, I think this recipe will work for you.

When you see the word casserole, don't be fooled. This is not your traditional oven baked, in a 9 x 13 pan, dish. See, this is going into your slow cooker, so the consistency is going to be a tad different. But, on the other hand, this is going in your slow cooker, so that means you can keep it warm, all game long, and have your guests going back again and again.

To serve this, I put out a mini nacho bar of sorts. We had chips, diced onion, cheese, salsa, etc. Sure, it's more filling than just a dip (after all, there is rice in there) but the flavors are the perfect mix of chili and nacho, everyone's favorite toppings just seemed natural. 

Even if you aren't a football fan, I think you can get behind the Super Bowl. It's a fun time to make memories and eat something yummy....maybe this??

Slow Cooker Chili Casserole

1 lb. ground beef, browned and drained

2 c. water

1 (15.5 oz.) can chili beans, mild or hot

1 (14.5 oz.) can diced tomatoes, undrained

3/4 c. brown rice, NOT instant

1/4 c. chopped white onion

1 TBS chili powder

1/2 tsp. garlic powder

1 tsp. Worcestershire sauce

1 tsp. yellow mustard

Salt and pepper to taste

1 c. Monterrey Jack shredded cheese, plus extra for top

Finely diced white onion for top

Combine all ingredients, except those marked for top, in slow cooker. Stir well. Cook on LOW for 7 hours until rice is tender. Stir in cheese in last 10 minutes of cooking. Top individual portions with extra cheese and diced white onion. Serve with tortilla chips if desired. 

Shared on The Country Cook Jan. 23. 2015

Another Early One For The Masses

Here I go again. Breaking the rules. Uh oh...right? Wrong! They are my rules, so I guess I can break them if I want. See, I'm talking about the rule of thumb I have for the blog about being approximately two weeks "out" (as I like to call it) when I test recipes. Meaning, when I try something new, it is about 14 days usually before you see it on here. 

But a couple weeks ago when I shared a preview pic of my Cowboy Spaghetti Casserole, so many of you were begging for the recipe, I decided to share it early. Well, if I thought the masses were calling out for that one, it was nothing compared to when I shared a sneak peek picture of this one. Ya'll were coming out of the woodwork loving it, and pleading with me to share it early. Well, I can only take so much peer pressure before I cave, so here you go! 

You've heard me say it before, but for all the new readers out there, let me repeat myself one more time. Casseroles can be a busy mom's best friend! They are hearty meals that require little effort and/or planning, and are always a hit with the crowd. Plus, many times (like this one) they can be made with things from the pantry and on a very low budget. If you have a lot of mouths to feed, this one will fill them up and stretch a buck! 

I love all the extra protein you get in this one with the addition of beans. For me, that means I can use less red meat, and still fill satisfied after eating it. And satisfied we were! We all went back for seconds and ate until we were ready to burst.

I can't guarantee I will always be able to break the rules and share recipes earlier than I planned. After all, I did make those rules with myself for a reason; and I can't be a total rebel. But if there are times I can make your wish my command, I will certainly try! 

Southwest Casserole

From Taste of Home

1 lb. ground beef

1 lb. elbow macaroni

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

1 tsp. garlic powder

1 tsp. onion powder

1 (6 oz.) can tomato paste

2 (14.5 oz.) cans diced tomatoes, undrained

1 (4 oz.) can green chilies

1 tsp. chili powder

1 1/2 c. Monterrey Jack cheese, shredded

Salt and Pepper to taste

Chopped green onions for garnish

Preheat oven to 375. Grease a 9 x 13 baking dish. Cook macaroni to package directions. Meanwhile, in a large skillet brown beef until no longer pink. Drain if necessary. Season with onion powder, garlic powder, salt and pepper. Stir in tomatoes, beans, tomato paste, chilies, and chili powder. Bring to a boil. Reduce heat. Simmer uncovered for 10 minutes. Drain macaroni. Add to beef mixture. Stir well. Transfer to baking dish. Cover and bake for 30 minutes. Uncover, add cheese and cook 10 additional minutes until melted and bubbly. Allow to sit 5 minutes before serving. Sprinkle with green onions. 

Shared at The Country Cook Nov. 7, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

A New Kind of Chili

September, slow cookers and soups. Now, there is a group of things that go together like peas in a pod! Autumn is quickly approaching, and that means we are all going to be looking for more recipes to come home to after a long, probably chilly day, to warm us up while they fill us up. And my good friends at Red Gold couldn't agree with me more. "After coming home from work, picking up the kids, taking them to and from practice, and running your daily errands; there's nothing better than the aroma of a great tasting , warm meal waiting for you."  

Your slow cooker is a great way to make tasty dishes without having to be a slave to the stove. So, while you are away, a delicious, hearty meal can be waiting for you at home. And for me, there is nothing that tastes better on a chilly day than a big bowl of soup; and in this case chili. 

Chili...it's one of those things I save to make during the fall and winter months. I think everyone has that go-to family chili recipe that you rely on to be yummy and something the family will love. But why not switch it up a little? Put an unique twist on it? Well, thanks to Red Gold, I was able to do just that. 

This is not only a great weeknight meal that can be cooking while you are away, but it would also make a terrific dish for your next tailgating party! Chili and football are two more things that were just made for each other. Plus, this one has the added nutrition from sweet potatoes, one of our favorites. 

In the spirit of all things slow cooked, starting next Wednesday, September 17th and running through October 8th, Red Gold will be running their "Red Gold 2-a-day Crock-Pot Give-a-way!" Every day, two loyal Red Gold consumers will get a Red Bold branded Crock-Pot!! That's 44 slow cookers in over 3 weeks! During that period, they will also be sharing their new slow cooker recipes featuring Red Gold ® Tomatoes, including this one! 

To enter, be sure to drop by the Red Gold Facebook page starting Sept. 17th. 

Oh, and that same day, be sure to drop by EMM again for a fantastic giveaway from Red Gold too...more details to come!! 

Sausage and Sweet Potato Chili

1 lb. Italian sausage

1 TBS chili powder

1 tsp. ground cumin

3 c. beef broth

2 (15 oz.) cans or 1 (28 oz.) can Red Gold ® Crushed Tomatoes

1 (14.5 oz.) can Red Gold ® diced tomatoes

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

2 medium sweet potatoes, peeled and cut into 3/4 inch cubes

1 c. shredded Mexican cheese blend or 1/2 c. crumbled cotija cheese

Spray a 5 or 6 quart slow cooker with nonstick spray. In a large skillet, brown sausage over medium heat for 8-10 minutes until cooked through. Drain excess fat. Add sausage and remaining ingredients, except cheese, to slow cooker. (Use tomatoes with juice.) Cover and cook on LOW 5-6 hours. Stir chili and top each serving with cheese. *NOTE* I added salt and pepper to taste. I also garnished with some chopped chives for a hint of onion flavor. 

 

Shared on The Country Cook Sept. 12, 2014

 

Disclaimer: I received a gift pack in exchange for this review. Plus one to giveaway to a fan. All thoughts and opinions are my own. 

A Smaller Holiday

Well, Thanksgiving is over, and it's time to think about your next holiday meal....my favorite holiday...Christmas. I can't help it. Just typing the word make me smile and giddy with joy!

When I think of Christmas meals, my mind immediately goes to the ones of my childhood. Growing up, until I was about 12, we never stayed in Indiana for the holidays. As soon as Christmas Break started (and in those days, it was over 2 weeks long) we would hit the road for Pennsylvania. All of our family was there, so there was no question about where we would spend the holidays. Some of my greatest childhood memories are from those Christmases spent in the snowy hills of Pennsylvania. And the food. Oh, the food. Both of my grandmas would put out enough food to feed an army, and I'm pretty sure by the time we returned home after two weeks, we had all gained at least 10 pounds. But that was part of the tradition. Huge meals with all the trimmings were what we looked forward to every year.

And I think when most of us think about family holidays those big meals are what come to mind. But today I'm going to try to remember those who don't have a lot of people to cook for. Maybe it's just you and your spouse. Or maybe not all of the kids can make it home this year, so it's only going to be four or six around your table. Maybe you simply come from a small family, and even when everyone is gathered, it's a smaller group. As life gets busier and busier, sometimes it's hard for everyone to make it to the celebration, but for those that do, you still want something special and new.

This would be a great recipe to make for a smaller holiday meal. Rather it be on Christmas Eve, Christmas Day, New Year's or even just a simple dinner party with friends. Actually, it's easy enough, it would simply make a great weeknight supper too. Not to mention, it's absolutely economical! Sometimes turkey and ham can get pricey and if you're only serving a few people, it's not worth the hassle or leftovers. But chicken is almost always on sale at one grocery store in your area.

These are so flavorful, so juicy and the perfect protein for a holiday celebration. Serve some traditional holiday sides (they taste great with cranberry sauce) with them, and you could have a new tradition!

If your holiday meal is a little scaled back this year, that doesn't mean you can't have something special. Something festive. Something delicious. No matter how many people are gathered at your table, it's still the most wonderful time of year!

Garlic Roasted Chicken Legs
4 chicken leg quarters, trimmed and patted dry
4 garlic cloves, minced
2 TBS vegetable oil
1 tsp. dried oregano
1 tsp. chili powder
1/2 c. chicken broth
Salt and Pepper to taste

Preheat oven to 425. Place garlic, oil, oregano and chili powder in the bottom of a mortar and pestle. Stir, crush and mix to form a paste. (You can also use a fork and smash it in a small bowl.) Place chicken legs in bottom of large roasting pan. Using your fingers, spread garlic paste evenly over chicken. Rub gently into skin. Pour chicken broth around chicken. Roast, uncovered, for 50-60 minutes until juices run clear.

Shared on The Country Cook Dec. 6, 2013

Chicken at Very Good Recipes

Coney 3.0

I would not describe my recipes as famous. My recipes are for myself, my family and of course you, my faithful foodie family. But there are two dishes that are the exception. One, my Deviled Eggs, which are what I like to call "family famous", because they are the one thing I am always required to bring to family parties and holidays. And two, my Coney Sauce...which is now almost famous because of all the times my Coney Dogs and Coney Nachos have been shared on Facebook. I can't say they've gone "viral" but it's the closet thing I will probably ever get to one doing so, and I will take it! So for all of you that loved both of those recipes. and like me would like to find more ways to use that yummy sauce...I am back today with yet another!

We love sliders in this house. Burgers are great, but there is something about a mini burger that tastes even better. Maybe that old adage of "the best things come in small packages" is why. We don't know, we just know they are a favorite around here, and I love finding new ones to try.

I was lucky enough to receive a free package of frozen slider patties from Kroger through BzzAgent, and wanted to do something extra fun with them. (If you have never heard of BzzAgent, be sure to click on the link to see how you can get in on the fun!) I love these patties!! They are the perfect slider size, and can be thrown on the grill completely frozen, no need to thaw, making them so convenient for a busy night! 

So when we got back from Florida the beginning of July and I was still getting back into the swing of things, they were the perfect meal. Well, it just so happened to be the same night I had made a batch of my Coney Sauce to give to our friend/neighbor for watching our house and mowing our lawn while we were gone. She was the one that inspired the name Crack Nachos; and since she won't let us pay her for her 3 weeks of hard work, I make a big pot of her favorite hot dog topping to show our gratitude. 

Anyway, I was standing there stirring the pot and brain storming about what I was going to do with these slider patties when lightning struck. Why not top the burgers with Coney Sauce and our favorite Coney Dog toppings, turning an everyday slider patty into something new, fun and 100% delicious?? Well, it sounded like a great plan to me, and by the end of supper we all agreed it certainly was. Oh my goodness are these good! They are the perfect little bite sized burger combining two American classics. 

If you are looking for a new burger to treat you family with that can be on the table in almost no time at all, that they will flip for, these are the perfect idea. There are so many uses for this Coney Sauce, I can't wait to see what version 4.0 brings!

Coney Sliders

6 frozen slider patties, grilled to likeness

6 slider buns

Extra Diced Onion

Extra Mustard

Sauce: 

1/2 cup finely chopped onion
1 clove garlic minced
2 TBS butter
1 lb. lean ground beef
2 TBS yellow mustard
2 TBS cider vinegar
1 tsp. Worcestershire sauce
1/2 tsp hot pepper sauce
1 cup ketchup
2 tsp paprika
2 tsp chili powder

 In a large skillet, saute the onions and garlic in butter. Add ground beef and break up until fine.(I use my potato masher.) Cook until brown and drain fat. In a medium bowl combine all other ingredients and whisk well. Add to beef mixture. Stir well and heat. Let simmer for at least 30 minutes. If dries out, add a little water, scrape bottom of pan to get pan drippings off and continue simmering. Spread mustard on both sides of bun. Place slider patty on bottom. Top with about 2 TBS of Coney Sauce, extra mustard and diced onion. 

Shared on The Country Cook Aug. 9 2013
Shared on Mandy's Recipe Box Aug. 13, 2013

Ground Beef at Very Good Recipes

Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

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

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

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

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

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

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

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

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

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

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Thanks, Martha

If you read that title, and know my family and I personally, you might be thinking this is yet another recipe from my Grammy, since to me she is Grammy, but to the outside world, she is Martha. I've already shared so many of hers with you, I wouldn't blame you for thinking that. However, this time I'm giving gratitude to another lady...Martha Stewart. I will be very honest with you. I'm not always impressed with her food. Sure it looks pretty, and probably tastes amazing, but I'm a busy mom and sometimes the amount of time she wants me to put into a recipe is just a little out of the question in my life. I will read something in one of her cookbooks, or watch her talk show and think "Seriously, who has this kind of time?" But every once in a while I will come across something of hers that is "fancy" enough for Martha, but simple enough for this everyday mom. These make a great seafood supper any night of the week, but after cooking and plating them, I realized they would also make a fantastic party food too. Plus, since you can roast them in the oven (see notes below) they can be made year round! A big tray of these, the dipping sauce and a bowl of toothpicks next to it would work perfectly for your guests. (Just be sure to set out an extra empty bowl for tails too!) Spicy, but not enough to be overpowering, these have just enough heat to be counteracted by the cool sauce for a perfect combo. So while this recipe worked out great, I'm definitely going to stick with my first Martha for the majority of my inspiration!

Grilled Buffalo Shrimp with Green Onion Dipping Sauce Shrimp Adapted From Martha Stewart
1 (12oz) bag frozen (41/60 count) large shrimp, peeled, deveined and tail left on
Zest of 2 lemons
2 garlic cloves, grated
2 TBS honey
1/2  tsp. celery seed
2 tsp paprika
1/4 tsp chili powder
1/4 c. vegetable oil
1 c. sour cream
2 TBS lemon juice
1 tsp hot sauce
2 green onions, chopped
Salt and Pepper to taste

In a large plastic bag place shrimp, lemon zest, garlic, honey, celery seed, paprika, chili powder, oil, salt and pepper. Close bag and shake around to coat shrimp. Let marinate for 1 hour. When ready, preheat grill to high. Using a grill pan, grill shrimp on high for 2 minutes. Stir and flip. Reduce heat to medium and cook until opaque and pink, about 5 minutes. In a small bowl combine sour cream, lemon juice, hot sauce, green onions, salt and pepper. Stir well. Chill for 30 minutes.
*NOTE* You can also roast these shrimp. Preheat oven to 450. Place a baking sheet in the oven to heat. Roast shrimp without stirring  for approximately 10 minutes until opaque and pink. Also, the 12 oz. bag of shrimp fed our family of 3 very nicely. If you increase the amount of shrimp, be sure to adjust seasoning amounts to get same flavor.

Shared on Mandy's Recipe Box Sept. 25, 2012
Shared on Lady Behind The Curtain Sept. 26, 2012
Shared on Miz Helen's Country Cottage Sept. 27, 2012
Shared on The Country Cook Sept. 28, 2012

Shrimp at Very Good Recipes
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