Not My Kid

By now anyone who has been reading this blog for any period of time knows I don't produce picky kids. My boys will eat pretty much anything I put in front of them. They both had sushi at a young age, Alex at 5, Max at barely 2. Alex talked about calamari in Kindergarten. One of Max's favorites is my tuna salad.

And yes, before you say it, I know exactly how lucky I am. I don't have it in me to deal with picky eaters. (props to all the parents who struggle every single day) and I think God was merciful to me.

But everyone has likes and dislikes. And even kids are allowed to genuinely not enjoy the flavor of something. That is being picky. That's being human. From an early age Alex hated ranch, and anything flavored with ranch. He would come home in 1st grade and talk about all the kids dipping their pizza in ranch dressing and tell me "Mommy, that's just gross. They are ruining perfectly good pizza!"

As he grew older, he did find some things with a ranch flavor to enjoy. My Ranch Bacon Pasta Salad and Cool Ranch Doritos at the top of that list. But the creamy white dressing? To this day, and he just turned 15, he will not touch the stuff!

Thank goodness his palate grew with him because had it not, these potatoes would have never come to be. And Oh. My. Word. are they good! Seriously, we were fighting over them. All three boys asked for seconds and told me over and over how I needed to make them again soon!

I love serving them right off the pan, kinda like potato nachos. Perfect for parties or game day! No matter what you serve them with, I guarantee they will be a huge hit at your house too! Plus, if you have kids who do love ranch...they won't complain one bit about dinner that night!

Loaded Ranch Potatoes

3 lbs. red potatoes, quartered

3 TBS vegetable oil

3 tsp. ranch dressing mix

3/4 c. shredded cheddar cheese

1 (2 oz.) package real bacon bits

Dried Chives

Salt and Pepper

Preheat oven to 450. Lightly grease a large rimmed baking sheet. In a large bowl combine potatoes and oil. Stir well. Sprinkle with ranch mix. Stir well. Transfer to baking sheet and spread into even layer. Season with salt and pepper. Roast for 35-40 minutes until fork tender and lightly browned. Sprinkle with cheese and bacon bits. Roast for 5-7 minutes until cheese melted. Sprinkle with chives. Serve straight from pan.  

Shared at Weekend Potluck
Shared at Meal Plan Monday

Mother's Day Cookout

Yes, if you haven't been paying attention to the calendar, we are now only 6 days away from Mother's Day. (For you guys out there, I know what you're thinking..."Oh good, I've still got 5 more days to shop!") But some of us are already planning how we will treat mom to a special day; and for many of us, that will include a meal!

If we are lucky here in Indiana, and the weather cooperates, we will actually be having a cookout with my parents to celebrate the day. With this being the first Mother's Day my mom is without hers (Grandma passed away back in March) we wanted to make sure mom has an extra happy day with all of us around.

What type of meal are you planning for Sunday? If it includes any type of grilling out, or barbecuing, have I got a treat for you. Mom love tater salad? Well then, have I got a treat for her!

This was actually a recipe I came up with for my little guy. He LOVES loaded mashed potatoes, and had been asking me to make them for weeks. But to be honest, I'm in total "summer time" foods mode. All I can think about are dishes that show up more when it's warm out. I don't care if the weather hasn't been cooperating, it is what my taste buds are craving.

So, simple solution. Take all the same flavors and put them into a backyard barbecue, picnic in the park, cookout take along, friendly potato salad. After all, potatoes, cheese, onions and bacon are going to be mouth watering delicious any way you serve them!

Rather you're looking for some side dishes for mom's special day, or planning ahead for those graduation parties and family reunions this summer, this will definitely be one you want to keep in mind!

Loaded Potato Salad

7 medium Yukon gold potatoes, peeled and cubed

1 lb. bacon, cooked crispy and chopped, reserve a little for garnish

3 large green onions, chopped

1 c. shredded sharp cheddar cheese, reserve a little for garnish

3/4 c. sour cream

6 TBS mayo

Salt and Pepper to taste

Dried Chives, for garnish

In a large pot, cover potatoes with cold water. Bring to a boil and cook until just fork tender. Drain and rinse with cold water. Set in fridge until completely cool. Mix potatoes, bacon, green onions and cheese in a large bowl. In a medium bowl stir together sour cream, mayo, salt and pepper.  Pour over potato mixture and mix well. Garnish with extra cheese, bacon and chives. Chill at least 2 hours before serving. 

Cincinnati, Here We Come

Last weekend was a whirlwind of activity in our house...kind of like the rest of September was. We had yet another Tae Kwon Do tournament, and since this one was in Cincinnati, we decided to make a weekend getaway out of it!!

So, Friday around noon I retrieved little man from school, Mr. E got off work early, we loaded up the car and we started making our way south about 3 hours. I love road trips. I love family time. I love getting away and making memories. What I don't love? All the work that happens when you return!!

We had an amazing couple days finding fun things to do, yummy places to eat, winning trophies (Yep, my little ninja warrior brought home a 1st and 2nd place trophy!) and just being together.

But when I awoke Sunday morning, after getting home at 1:45 a.m., I truly felt like I had been run over by a semi! I was exhausted, with a capital E. The boys were the same way; and when we all looked around at the bags to unpack, the mess to clean up, the laundry to do, the dishes, etc, we really considered moving and starting from scratch, just to avoid it!!

Okay, not really, but when I looked at all that, and remembered I was still on the hook for supper, I was so glad I had planned ahead and new it would be the perfect day for a crock pot full of soup that I barely had to put any energy into.

Talk about the best way to warm up on a chilly fall day, or some of those bitter cold winter ones that aren't too far off. Creamy potato soup with bites of ham...it is sure to make you smile and fill you up at the same time.

I am so thankful we have the opportunities we do to have family time and make memories to last a lifetime. And when those are over, I'm also thankful for simple recipes for when I'm dog tired and starving! 

Crock Pot Ham and Potato Soup

1 (30 oz.) bag frozen shredded hash browns

1 lb. diced ham

1 medium white onion, chopped

1 (32 oz.) box chicken broth

1 (5 oz.) can evaporated milk

4 oz. cream cheese

Salt and Pepper to taste

Chopped Chives

Allow frozen potatoes and ham to come to room temp for about an hour, so they are partially thawed. Combine potatoes, ham, chicken broth and onion in Crock Pot. Season with salt and pepper. Stir well. Cook on HIGH for 2 hours. Reduce heat to LOW and cook 4-5 hours more. Mash potatoes to desired thickness. Add milk and cream cheese. Cook 30 minutes extra. Garnish with chives (I like dried). 

Shared at Weekend Potluck

Light and Bright For Spring

By now all of you know how much of a pasta fiend I am. Seriously, it's an addiction. If there were meetings, I would attend. I'd be a leader. Multiple times per week. I have to refrain from eating pasta every meal. Every day. And no, I'm not exaggerating. 

If you're a regular reading, you also know I'm a huge fan of lemon. Anything and everything lemon. Especially in the warm months. Beginning in spring and right through to summer, it's at the top of my favorite flavors. 

So, imagine my excitement, my joy, my utter elation when I saw a recipe combining them!!! Oh. My. Blog. I couldn't even fathom how could this was going to be, but I was ready to find out! 

If you've never tasted a Meyer lemon, it is even more lemony than a regular one. (Is that a word? Well, it is now.) Plus, it has hints of orange in the background. So they give you a double citrus punch in whatever you use them in. 

This is a creamy, filling pasta supper, while still being light. I know that's hard to believe, but it really is! It tricks your brain into thinking it's eating a much heavier cream sauce. Not to mention the fact the hints of lemon are so refreshing and bright! 

If you are looking for ways to enjoy some lighter, but still filling and satisfying meals, for spring, you've come to the right place. Or if you are simply a pasta and/or lemon addict and are looking for an enabler, I've got you covered there too. 

Creamy Lemon Linguine

From Basilmomma and Cooking Light

2 lbs. linguine, cooked according to package directions

5 Meyer lemons, juiced

4 tsp. grated Meyer lemon rind

1 c. park skim ricotta cheese

1/2 c. chopped chives

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1/2 c. plus 6 TBS pasta cooking water

Salt and Pepper to taste

While pasta is cooking in salted water, add ricotta, lemon juice, rind, and cream to a blender. When pasta is finished, BEFORE draining, carefully remove the cooking water to a separate bowl. Add 6 TBS cooking water to blender and blend until smooth. Drain pasta well. Heat a large dutch oven over medium-low heat. Add cream mixture. Heat until warmed through. Add pasta, chives salt and pepper. Stir. Add 1/2 c. cooking water a little at a time until pasta mixture is creamy. Remove from heat, add Parmesan cheese. Garnish with extra chives. *NOTE* If eating leftover, add a splash of cream or water to make creamy again. Also, I don't know how this would work with regular lemons. The Meyer variety can be found at most grocery stores. I got mine at Kroger and have seen them at Meijer too. 

Early, Upon Request

If you follow me on Facebook, Twitter or Instagram, you know I'm notorious for posting "preview" pics or ones with new recipes I'm trying with the caption of "coming soon." It's just a little something I give my audience to keep ya'll coming back for more.  Like the really good previews at the movies. You know they suck you in. You just spend an arm and a leg to see this movie, and you start planning your next trip before the popcorn is even half gone! But I know many of you see something you like and have a hard time waiting, so this time I'm offering up the goods early!

So many of you commented on the preview I shared of this recipe I felt like I just had to adjust my normal schedule to accommodate. I can't say I blame you either. It's a great one. A mouth watering, filling, but still super simple meal your family will come running for.

Oh, and if you are feeding a crowd, this would easily do that too. Plus, it's so easy to adjust for even more people if need be. Remember, the holiday season is quickly approaching, and all of us are looking for ways to feed those out of town guests in an easy and budget friendly way!

This is what I like to call a pasta plus dish. Sure, it's a pasta, but it's so much more too. Plus, the flavor isn't the typical Italian flare you think of when you think of pasta. It's like what would happen if spaghetti and chili got together for a one night stand and had a baby...two favorites rolled into one.

I can't always share recipes as quick as fans would like me to. I have a schedule I like to keep. But rules have to bent every now again, especially for something this delicious. So, by request, here it is early. You're welcome!

Cowboy Spaghetti Casserole 

From Taste of Home

12 oz. spaghetti, cooked to al dente

1 lb. ground beef

1 green bell pepper, chopped

1 medium white onion, chopped

1 TBS brown sugar

1/4 tsp. garlic salt

1 tsp. chili powder

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

1 ( 8 oz.) can tomato sauce

3/4 c. colby jack cheese

Salt and Pepper to taste

Chives for top

Preheat oven to 350. While pasta is cooking, brown ground beef, green pepper and onion in a large skillet until no longer pink. Season with garlic salt, salt and pepper. Add tomatoes, tomato sauce, brown sugar and chili powder. Stir to combine. Bring to a boil, and then reduce heat to simmer, stirring often until slightly thickened. When pasta is cooked, drain well. Add to ground beef mixture. Mix well. Transfer to a greased 9x13 pan. Cover with foil. Bake for 30 minutes. Remove foil. Add cheese. Bake for an additional 5 minutes until melted. Garnish with chives.

Shared on The Country Cook Oct. 31, 2014

Spaghetti at Very Good Recipes

And from our family to yours.....

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.

Yep, Another Tater

If you're a long time reader of EMM, you've heard me refer to our family as "tater lovin' people" too many times to count. Yep, we've got a reputation. What can I say? It's one we accept and even celebrate like a badge of honor.

And in that spirit, I have yet another potato side dish recipe to share today. These are so easy to make, but so packed with flavor. You might not guess it from the simplicity of the ingredients, but they will make your taste buds sit up and take notice!

I think this would be a great one to keep around come the holiday rush too. Maybe not for the actual holiday meal, but for all of those "extra" holiday parties that come up between Thanksgiving and New Year's. Especially if there are ones you have to travel with a dish for. These would take a car ride beautifully!

If you enjoy other herb/spice combinations, you could easily adapt these to fit those, no problem. However you make them, they are going to be easy and yummy...two things I love almost as a good tater! 

Zesty Red Potatoes

6 large red potatoes, thinly sliced, about 1/4"

1 stick butter, melted

1 small onion, thinly sliced

1/2 tsp. red pepper flakes

1 tsp. dried parsley

Salt and Pepper to taste

Chives, for garnish

Preheat oven to 400. Spray a 9 inch square baking dish with nonstick spray. Layer potatoes and onions, seasoning each layer with salt and pepper. End with potatoes on top. Mix butter with red pepper flakes and parsley. Pour over potatoes. Cover with foil. Bake 25 minutes. Remove foil and bake an additional 20-25 minutes until browned and potatoes are tender. Sprinkle with chives. 

Shared on The Country Cook Oct. 24, 2014

Red Potatoes at Very Good Recipes

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.

America's Better Sandwich with Brownberry ® Bread {A Review and Giveaway}

I love a good sandwich. Like really love. Like kind of obsessed! Especially in the summer months. There are so many evenings when it's supper time, and still scorching outside, too hot too cook, that a sandwich piled high with our favorite meats, cheeses and veggies really hits the spot; and makes for a filling, yet still light supper. Great sandwiches are made better with Brownberry® Bread, and now they have a contest to prove it! 

Brownberry® Bread is some of the best you can find in your grocery store. It's soft, delicious and everything you want in a good quality bread, while being something you can feel good about giving your family. Just look at some of these facts:

All of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls contain/are:

3 to 4 grams of fiber per slice or thin

Zero grams of Trans Fat

No High Fructose Corn Syrup

Cholesterol free

Health authorities recommend munching on 25-38 grams of fiber and 48 grams of whole grains per day, much of which may come from whole grain products like Brownberry® Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

If you’re not sure of how  many grams of whole grains you are getting, look for the Whole Grain Stamp found on all of Brownberry® Whole Grain Sliced Breads and Brownberry® Sandwich Thins® Rolls.

And now, the folks at Brownberry® want to see your best sandwich! In their  “America’s Better Sandwich” Contest, the sandwich artist whose filling best matches the goodness of Brownberry® bread  will win the grand prize of $25,000!!

Here are more details about the contest:

Before entering a better sandwich in the Contest, the entrant should make sure it includes any of the Brownberry®Whole Grain Sliced Breads or Brownberry® Sandwich Thins® Rolls varieties.

There are four (4) sandwich categories in the Brownberry^®  “America’s Better Sandwich” Contest including: “Creative Classic” (a healthful twist on a sandwich that has been around for more than two generations, such as a Reuben, BLT or club sandwich), “Stealthily Simple” (maximum of five (5) ingredients), “Fueling Good” (ingredients that help boost your energy such as healthful fats, protein, fiber and iron), and “Meatless Marvel” (no animal products including land and sea animals may be included in the recipe).

The recipe in each sandwich category with the highest score will receive a $5,000 category prize.

Entries will be accepted July 23^rd - August 22^nd, online consumer voting will take place September 22^nd - October 17^th, and the winners will be announced on National Sandwich Day- November 3^rd.

To submit a recipe, receive tips on creating a better sandwich or learn more about the Official Rules visit:www.americasbettersandwich.com.

For more info and fun, be sure to check them out on Facebook too!

Now, it's time to see what I did with my Brownberry® Bread. That's easy. I let the summer time garden inspire me. Some tasty bread filled with loads of fresh veggies and a flavored mayo that takes it to the next level! This sandwich is one of my favorites and I'm so excited to share it with you! 

Plus, the great folks at Brownberry® want you to try their fantastic bread in your kitchen. They are giving (1) lucky EMM reader coupons for free bread  and a $25 Visa gift card! Just scroll down past the recipe to enter! 

Garden Delight Sandwich with Herb Mayo

Brownberry® Oat Nut Bread

Spinach, washed and dried

Tomatoes, sliced thin

Cucumbers, peeled and sliced thin

Provolone Cheese

Banana Peppers, well drained

1 c. mayo

1 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. freeze dried chives

Salt and pepper to taste

In a small bowl whisk together mayo, herbs and salt and pepper. Chill until ready to serve. To build sandwich, spread both slices of bread with mayo. Start with cheese on bottom, then spinach, tomatoes, cucumbers and finish with banana peppers. 

Shared on The Country Cook Aug. 15, 2014

To Enter: Leave a comment telling me what sandwich you would love to try with Brownberry® Bread. 

(1) Winner will receive coupons for free product and a $25 Visa Gift Card

Contest Ends Aug. 15, 2014

Sandwiches at Very Good Recipes

Disclaimer: The coupons for product redemption, information, and gift card have been provided by Brownberry® Bread so that I could try the product and share my thoughts and information about Brownberry®. The opinions expressed in this post are my own and do not reflect the opinions of Brownberry® Bread.

You Have To Indulge

I'm going to begin this post by addressing the fact that I know without a doubt this recipe is going to ruffle some feathers. There are those out there who are going to look at it and think I'm evil simply for serving it to my family. Why? Because there is not one ounce of nutrition in it. Please know ahead of time, I realize that. I know that. I take full responsibility for my actions. Please do not send hate mail. Please do not comment with the fat and caloric intake. I am fully aware of what I created here; and my defense is simply this...sometimes you have to indulge. 

Look, I know we live in a world where we are bombarded with fitness and nutrition 24 hours a day. And I am a huge supporter of both. Yes, please make sure your kids are active and getting the proper food every single day. Yes, we all need to watch the number of processed, pre-packaged, convenience foods we include in our diets. But like I've said before, and I'm going to say again, we live by the motto of "all things in moderation." We don't deny ourselves the things we love to eat. We just make sure we balance them with those that we know are best for our bodies. 

So yeah, on one particular evening when I was busy, tired and starving, I found a bag of frozen tater tots in my freezer and decided to ramp them a little bit. Give them a little extra flare. But you know why that was okay? Because the following night I made some healthy grilled chicken and a veggie salad on the side. It all balances out. 

These are something the kids are going to love. And if you are in "back to school" mode, you are going to love how easy they are for a weeknight meal. I also think they would be a fun appetizer for your next party...kind of like tater nachos! 

We are all trying to eat better, exercise more, take care of ourselves and do what all those smart doctors tell us we need to live longer, healthier lives. But once in a while, you just have to say to yourself "It's okay. I deserve this treat. I earned it"...and these are just the dish to use!

Loaded Tater Tots

1 (32 oz.) bag tater tots

2 TBS chopped chives

3/4 c. shredded sharp cheddar cheese

1/2 c. real bacon bits

Sour Cream

Cook tater tots according to package directions, adding about 5 minutes for extra crispy. Remove from oven. Transfer to a 9x13 pan. Top with cheese and bacon. Return to oven for 2-3 minutes until cheese is melted. Sprinkle with chives and top with sour cream.

 

Shared on The Country Cook Aug. 8, 2014

Potatoes at Very Good Recipes