Merry Christmas From The EMM Familyl

 EEEEEEKKKKK! Christmas is only a week away! Are you ready? That shriek from me is 100% one of joy. Yes, I am the 40+ woman who gets just as excited as kids; and it is almost here!

I honestly hope you are able to enjoy the next 7 days and find magic of the season in the small moments. However, if you are still trying to plan a holiday menu, needing just one more dish to round the meal, you've come to the right place! 

I actually made this for the first time back on Thanksgiving and it was a huge hit! Everyone couldn't get enough and if I do say so myself, raved about it! I loved the fact it could be made-ahead! I actually baked it on Tuesday, popped it in the fridge and then reheated it when the turkey was almost done.

With as delicious as this was served with a big beautiful roasted bird, it would be excellent next to your glazed Christmas ham too! 

To make this epic corn casserole, you literally just dump, stir and bake. That's it! Nothing complicated here. If you're wondering what it tastes like, think a little sweet, a little savory and oh so good. It's very close to corn spoon bread if you've ever had that! 

If corn casserole makes it to your table, that makes me so happy. To know something you saw on my blog becomes part of your Christmas celebration fills my heart with such gratefulness and joy. 

From our family to yours, we wish you a very Merry Christmas! May the spirit of the season fill your life and the love that came down in a tiny baby boy surround you and yours. 

Easy Corn Casserole

1 box Jiffy cornbread mix

2 eggs

2 cups frozen corn, thawed

1 can creamed corn

1j/2 cup butter, melted

1 cup sour cream

Dried parsley, for garnish

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine all ingredients except parsley. Stir well to combine. Pour into baking dish. Bake 50-55 minutes until golden brown. Garnish with parsley and serve. To make ahead: Prepare as directed, cool completely and cover. Keep in fridge for up to 2 days. When ready, uncover, let come to room temp for 30 minutes and bake at 350 for 20 minutes. 

Merry Christmas And After

 Full disclosure: I totally dropped the ball on a traditional EMM Christmas post this year. Now, a few weeks ago I did share my Crock Pot London Broil which would be a terrific new Christmas dinner tradition, but I don't have anything holiday inspired for this week like I normally would. 

Time just got away from me. Between the normal hustle and bustle of the holiday season to helping the teenager study for finals (which he rocked by the way) to simply trying to keep up with every day life, I wish I had a fantastic new Christmas dessert or dish to share with you, but alas I don't. 

What I do have is a tasty soup that would be perfect post holiday! Once the leftovers are gone, and you are tired of cooking, this delicious soup can be on your table in about 30 minutes. Perfect for a cold night between Christmas and New Year's. Plus, it will feed a crowd, so if a few holiday house guests are hanging out a bit longer, you've got that covered too.

I love the fact this is doesn't have any meat in it, but if you have some ham in the fridge come December 26th, that would be delicious. Oh, and if you want it 100% meat free, a vegetable stock could be swapped for the chicken broth, no problem! Great if you have some vegetarians coming to stay! 

Slow cooker soups are a go-to for me during the winter months, but some days you need something quick. Stove top soups can taste just as good as the ones that cook all day, you just have to infuse as much flavor as possible in a short amount of time. Sautéing the veggies at the beginning helps to do just that. Plus the chicken broth/stock brings another layer of flavor. 

I felt bad when I went to my draft folder today to choose which recipe to post. I didn't have anything festive; but then I decided it doesn't matter. What I do have to offer is my sincere, heart felt wish for a very Merry Christmas to you and yours. May the love that came down that most precious night, lying in a manger, surround you and fill your heart with joy. From my family to yours, may the Christmas spirit fill your home and your life long after the presents are opened. 

 

 

Creamy Corn Soup

1lb. frozen corn

4 ribs celery, finely chopped

1 medium yellow onion, finely chopped

2 medium potatoes, peeled and cubed

4 TBS butter

2 TBS flour

1/2 tsp. dried thyme

2 tsp. dried parsley

8 cups chicken broth

3-4 cloves garlic, minced

2 cups half and half 

Dried chives for garnish

Salt and Pepper

In a large stock pot or Dutch oven, melt butter over medium high heat. Sauté celery, onion and garlic in butter until soft, about 5 minutes. Stir in thyme and parsley. Sprinkle with flour.  Cook and stir another 2 minutes. Stir in corn and potatoes. Add broth, half and half, salt and pepper. Bring to a boil.Reduce heat to simmer. Cook uncovered for 20 minutes until potatoes are tender. Garnish with dried chives if desired.

 

Shared at Weekend Potluck

Welcome 2021

 We made it! There were definitely days over the past year (well, really since March) I think some of us thought 2020 was going to drag on forever in some sort of nightmare loop. But alas, Christmas came and went, and the ball dropped at midnight as planned. I don't know if another year has ever been welcomed with such excitement and anticipation. Sure, not much has changed thus far, but a new year brings new possibility and hope at the end of a very long dark tunnel. 

Now is the time a lot of people make those resolutions. Like I've said before, it's not really my thing. In fact, I think it sets us up for failure and feelings of guilt when we lose sight of them. So instead, I simply try to make a conscious effort to be better than I was the year before, even if only in little ways. 

In 2021, I have decided to focus on two things in my daily life. The first one, is simply something we all need to work on every single day...being more kind. I would like to think I am a kind person, but if there is one thing this pandemic showed me is that every single one of us needs to put more kindness and empathy out into this world. There are so many that don't have an ounce of either it seems, that the rest of us must show a little extra. 

The next one was inspired by our pastor's sermon this week at church. Listening. I know I could improve on this and am truly going to try to make more of an effort. Mostly, I want to actively listen while my lips are sealed. Many times, my brain is working so fast, my ears seems to tune out. I realize I need to slow down and take more in. 

So that is how I am going to attempt to improve in this new year, even if just a little. What about you? Do you have a list of things you are striving for? Maybe eating better? Cooking more? Trying new foods? 

I thought this was a great dish for the first recipe of 2021 because of the dreaded mushrooms. Our family are big fungi fans, but I hear from so many fans who don't dig on them. Maybe this year could be when you give them another try. They certainly add some rich, earthly flavor to this delicious soup. But I guess if that is a no-go for you, you could omit them too! 

 I hope however you are entering 2021, it's healthy, safe and with love in your heart.

 Mushroom & Corn Chowder

1/4 c. butter

3 carrots, diced

3 celery stalks, diced

1 medium yellow onion, diced

8 oz. button mushrooms, sliced

2 garlic cloves, minced

10 baby gold potatoes, cubed, skin left on

 4 c. chicken broth

2 c. half and half 

2 (15 oz.) cans cream corn

1 TBS dried parsley

1 TBS cornstarch

1 TBS water

Salt and Pepper

Dried Chives

Bacon Bits

Shredded Cheese

 In a large stock pot, melt butter over medium heat. Saute' carrots, onions, celery and potatoes for 5 minutes. Add garlic and mushrooms. Saute' for 5 minutes more. Add broth, salt and pepper. Increase heat to high and bring to a boil. Cover, reduce heat to low and simmer for 10 minutes until potatoes are tender. Add half and half, corn and parsley and stir well. Increase heat to medium-high. In a small bowl mix together cornstarch and water. Once soup is boiling again, add cornstarch mixture and stir well. Lower heat to simmer and cook for about 15 minutes until just slightly thick. Garnish with dried chives and serve with shredded cheese and bacon bits.

 

Shared at Weekend Potluck

EMM Christmas Greetings

Whew. I can't believe we've only got 3 more days to wait. I hope the hustle and bustle of the season is starting to slow down and you are able to enjoy this festive week.

Are you hosting a big Christmas feast? What is your family's traditional Christmas Eve or Christmas Day meal? There are so many yummy choices, and this side dish would go perfectly with most!

When I planned this post I had two things in mind. One, it would be an incredibly tasty side with ham, which I find a majority of people make this time of year. And two, it cooks itself in your slow cooker, so easy on the host and saves some oven/stove space too!

If you have to travel with a dish, this would work great too! You can simply prepare at home, and then plug back in when you get there. It's really a can't fail dish everyone will love!

Don't think this is the creamed corn our parents heated up out of a can! It is so much more! In fact, if you've tried my Skillet Creamed Corn, this is similar, but making it in the slow cooker is so handy when you're doing a huge meal.

No matter what you're cooking over the holiday, we hope it's yummy and shared with those you love most in this world.

We want to thank you for supporting our EMM family for another year, and letting us come into your homes and share our lives with you.

May the peace, love and joy that came to earth all those years ago, in a tiny baby boy, surround you this week and fill your hearts in the year to come.

From our family to yours....

Merry Christmas!!!

Crock Pot Creamed Corn

1 (32 oz.) bag frozen corn

8 oz. cream cheese, softened, cut into chunks

1/4 c. butter, softened, cut into chunks

1 (4 oz.) can evaporated milk

1 TBS sugar

Salt and Pepper

Dried Parsley

Combine all ingredients except salt, pepper and parsley in slow cooker. Cook on LOW for 6 hours, stirring a few times. Season with salt and pepper in middle of cooking. Garnish with parsley. 

Mexi Night Side Dish

Does you family love Mexican night at home? Yeah, us too. It's a staple in my menu rotation. But the one thing I struggle with when planning those meals, is a great side dish!

 We all have side dishes we make every time we make a certain meal. I'm no exception. Believe me, just because I am a food blogger doesn't mean I don't have staples too.

Sure, there are always the staples of rice and beans. Or even chips and salsa, or queso; but after a while, those become mundane and I want to switch it up.

I love this salad because it can be made from the pantry for the most part. In fact, the night I decided to whip it up, I just ran to the store for the fresh cilantro. And I will tell you, the guys in my house said it was such a nice, refreshing change to the regular dishes we usually have on Mexi night.

Oh, and let me ask you this. Do you entertain with Mexican night? Think about it....a big group of people. A taco bar. Some chips. And a big bowl of this. What a fun way to enjoy a night with friends!

So, be sure to save this for the next Mexican night rolls around on your menu. You won't be sorry! 

Mexican Bean Salad

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

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

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

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

In a large bowl combine all salad ingredients, stir well.  In a medium bowl, whisk together dressing ingredients until well combined. Pour over salad. Stir well. Chill for 1-2 hours before serving. Serve with extra lime wedges if desired.

Dump, Stir and Go!

It's officially autumn. The days are getting shorter and shorter. With day light I mean. But let's face it, the days are always short, no matter what season. I don't know about you, but I think there should be some kind of "buy back" program for hours in the day.

Here's how it would work. For every hour we don't use one day, we get to "bank" it for a day when we need more! That way when it's a random Thursday and we have a bazillion things to do...and before we know it, the clock says 6pm, we can go to the bank and get an extra hour. Genius, right?

Alas, I don't see this happening any time soon, so we need to find other ways to free up some of our minutes and hours. And in the kitchen our slow cookers can do just that!

This chunky, hearty delicious stew can be prepped in the morning, cook all day and be waiting on you when you get home. But you say your mornings are super busy too? Well, about 10 minutes is all you need to brown the sausage and onions, dump the rest of the ingredients, stir and be done! In fact, you could even saute' the sausage and onions the night before, stick them in the fridge and have one less step the next morning. Oh, and those hash browns that need partially thawed? They take almost no time at all, and the ones I used were only thawed about 20 minutes before I dumped them in. So those won't hang you up either.

Talk about an all in one meal! You've got your meat, potatoes and veggies all in one bowl! Okay, I guess corn isn't technically a veggie, but I think most of us think of it that way.

Fall is such a beautiful time, with so many reasons to be busy. From the ordinary day, to the special ones spent at the corn maze, pumpkin patch or apple orchard, make sure you have some great simple recipes to make just one thing a little easier on you!

Crock Pot Sausage & Corn Chowder

1 (14 oz.) package smoke sausage, sliced thin

2 small carrots, diced

1 medium white onion, chopped

2 TBS butter

1 lb. frozen shredded frozen hash brown potatoes, partially thawed

2 (15 oz.) cans corn, undrained

2  (15 oz.) cans cream corn

1 (14 oz.) can chicken broth

2 (12 oz.) cans evaporated milk

1 tsp. Worcestershire sauce

2 tsp. lemon pepper seasoning

1 TBS dried parsley

Salt and Pepper to taste

In a large skillet over medium heat melt butter. Saute' sausage until slightly browned. Transfer to Crock Pot.  In same skillet, in leftover butter and sausage drippings, saute' onion for 1-2 minutes.You are just getting a little color on them. Transfer to Crock Pot. Add all other ingredients. Stir very well. Cook on LOW 6 hours.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Inspired by Recipes That Crock

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

Taco Tuesday

This would have normally went live yesterday, but I just had to wait until today. Why? Because if you do Taco Tuesday at your house, but want to switch it up a bit...THIS is for you!

Not only are you going to get all the flavor of your favorite taco bar, but this is the ultimate "dump and go" or "set it and forget" it supper.

See, we are smack dab in the middle of basketball season at our house. After the 2 week holiday break, last week we were back at in in full force. With 3 practices and 2 games...it was a little hectic. (You gotta remember, with a 2 year old, most things seem more hectic than they actually are. Oh, and I forgot to mention we are also potty training!)



The times of the games vary, and sometimes we can eat before we leave, but for the most part, I need to make sure there is a warm, tasty, hearty meal waiting for us when we get home because I'm going to have some starving boys on my hands. Not Max. He gets a packed supper and eats in the stands while he watches Bruh Bruh do his thing. But the husband and the teenager are quite ravenous by the time they hit the door.

 So, I have been turning to my slow cooker A LOT. I can make sure it's cooking all day and then when we get home and they are chewing on their arms, supper is ready. Last week, it was this. Seriously, if you can brown beef and dump cans...you can look like a rock star with this!

I garnished it simply, but I think it would be terrific with some shredded cheese and other taco toppings too. Lettuce, diced tomato, cilantro...the possibilities are endless!

The boy loves to get the rebound!

I am so proud to be a basketball mom. He has improved so much and absolutely LOVES being on the team. We only have a few more weeks left on the season, so if they are a little hectic and kinda stressful for mom, that is okay...after all, I have my trusty slow cooker on my side!

Crock Pot Taco Soup

1 lb. ground beef, browned

1 (15 oz.) can beef broth

1 (15 oz.) can corn, undrained

1 (15 oz.) can petite diced tomatoes, undrained

1 (10 oz.) can Rotel, undrained

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

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

1 (1 oz.) packet taco seasoning

1 (1 oz.) packet ranch dip mix 

1 TBS dried minced onion

Salt and Pepper to taste 

Combine all ingredients in Crock Pot. Cook on LOW 4 hours. Garnish with sour cream, pickled jalapenos, corn chips, green onions, etc. 

Shared at Weekend Potluck

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck

This Could Be Meat Free Monday

So many people are doing the whole "theme" meals every day of the week. Meat Free Monday, Taco Thursday, Pizza Friday...just to name a few. And if that works in your family, I say go for it. 

For me, while meal planning is a must, those certain constraints on days don't work. Sometimes our meal plans end up with a few of them here and there, but it isn't something I set out to do. For us, having the same theme on certain nights is almost like getting into a rut, and believe me, I find myself in enough food ruts on my own without planning them on purpose. But like I said, if it is something that works in your life, I am all for it. 

So today for a lot of you is Meat Free Monday, and I am here with something new and yummy that you could use. As long as you change one tiny thing. Swap out one can of soup. That's it. Do that and you are home! And maybe if you aren't all about following the rules exactly, that one little can of chicken soup would be okay...be a rebel! Rules were meant to be broken!

Either way, or whatever day of the week you decide to make this, you are getting a tasty casserole that is hearty and filling too. Perfect after a long day when you just want to sit down, eat and warm up because oh, by the way, it is still freezing outside. 

I hear from so many fans they would love to meal plan, but don't know where to start. If you fall into that group, maybe these theme days would be an easy way for you to begin. At least if you have a category to work with, you can come up with ideas easier. Meat Free Monday it is.

Creamy Vegetable Noodle Casserole

1 lb. egg noodles, cooked and drained

1 can cream of chicken soup

1 can cream of broccoli soup

1 1/2 c. milk

1 cup grated Parmesan cheese, divided

12 oz. frozen California blend vegetables, thawed

12 oz. frozen corn, thawed

2 tsp. garlic powder

2 TBS dried parsley

Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large bowl combine soups and milk. Add in rest of ingredients, reserving 1/4 cup Parmesan cheese. Stir well to combine. Transfer to baking dish. Sprinkle with remaining cheese. Cover with foil and bake for 45 minutes, or until heated through. 

 

Game Day Food

If you've been logging onto the blog lately, you know new recipes are few and far between right now. I can't help it. Max is keeping me pretty busy, and just getting supper on the table is sometimes a chore, let alone making something new, and then having the camera handy to snap a photo.

I mean, how can you worry about food photo lighting when you've got this face looking at you?

But there was a night last week that Max was napping, and knew it was time to try a recipe a friend had given me back during the summer that I hadn't had the chance to make yet.

She had shared it thinking it would be a perfect idea for summer time cookouts or barbecues, but obviously the time has passed for those. That's okay though, because I don't think anything goes with football better than a great dip. This would be perfect on Game Day! Rather you've got a big crowd coming over to watch, or it's just your family. Maybe you are tailgaters, that's even better. It doesn't matter where you serve it, as long as you've got plenty of chips for dipping!

As we get more of a schedule, I hope to get back to posting new recipes on a more regular basis, but if you follow me on Facebook, I am always sharing photos of Max (and his Big Brudder Alex too) and old recipes too. I haven't disappeared. I promise. In the meantime, enjoy this dip and think of me!

Warm Corn and Bacon Dip

2 (15 oz.) cans NO salt added corn, drained

6 slices bacon, cooked crisp

4 oz. cream cheese, softened

1/4 c. sour cream

2 c. finely shredded sharp cheddar cheese

2 TBS dried chives, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. In a large bowl combine corn, bacon, cheeses and sour cream. Gently stir until well combined. Add salt, pepper and chives. Stir again. Transfer to a baking dish. Bake for 30 minutes until cheese is bubbly and golden on top. Garnish with extra chives. Serve warm with tortilla chips. 

Soup, Decorating and AC

Oh, Indian Summer, how we've been enjoying you! The first entire week of November we were well into the 70's every. single. day. It was bliss. Especially since we know all too well the reality check we are in for.

The only downside to it being that warm this time of year is the fact our beautiful shade tree in our front yard can't really do its job with all the leaves missing. So that means, our house quickly becomes an oven, and well, mama doesn't do oven, unless it has supper in it!

Picture this. It's Sunday afternoon, about 70 degrees outside, and I'm busy doing a ton of housework, plus cooking, plus switching out Halloween decorations for Thanksgiving ones. Oh, and the cooking? It was of course, soup, because it's fall, and no matter how warm, we are eating soup. But between the heat of the Crock Pot, the sun shining, no shade and me running around like a mad women...it was time to turn on the AC. Yep, I'm that girl. (The same girl who raked leaves later in the week wearing flip flops and capris!)

What a combination though. Putting up Thanksgiving decorations, cooking a hearty warm you up kind of soup, all while running around in sandals with the AC on. It was a funny scene, let me tell you.

But the most important part of the tale, is the soup of course! Okay, technically it's a chowder, thicker and more hearty. You are going to L.O.V.E. this one! It's the epitome of set it, forget it, enjoy it! Not to mention, pour, stir, pour some more, stir again and cook. Done. I know this one is going to become a regular in our house when cold weather hits!

Temps will be falling any minute now, and we will be missing this beautiful weather for the next several months. The AC will quickly be changed over to the furnace, and those turkeys I just put out will be traded out for snowmen and Santa. But as the thermometer plummets, at least I know we can ease our pain with a delicious meal.

Crock Pot Corn Chowder

1 (15 oz.) can creamed corn
1 (10 3/4 oz.) can cream of mushroom soup

1 lb. frozen corn

3 c. milk

1 small yellow onion, diced

1 lb. diced ham

1 1/2 c. frozen shredded potatoes

2 tsp. dried parsley, extra for garnish
2 TBS butter

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir to combine. Cook on LOW for 6 hours. Garnish with parsley.

Shared at Weekend Potluck

Fall in a Bowl

We have been having some beautiful Indian Summer weather here in northern Indiana this week. For those who have never experienced this seasonal phenomenon, it's the streak of warm, sunny, summer like days you have right after a cold spell...and right before the chill sets in for good. We're talking warm days where you have to dig back out the capris and flip flops you just put away. It's been gorgeous, but we are all holding our breath, knowing it won't last.

The only downside to this warm spell is when you've planned traditionally fall meals to warm your family up, and they are already warm enough the AC is running. Oh well, they are still yummy and perfect to 1. save for those upcoming cold days and 2. share with those who are actually enjoying autumn like temp.

How about a soup you have to chew? Okay, probably not the most appetizing description, but when I think of chowder, that's the first thought that enters my mind. It's a soup with big chunks of veggies or meat, even bigger than a stew, covered in a rich, flavorful broth. Y-U-M!

This one happens to look like autumn in a bowl too. Those vibrant orange and yellow colors of the season, in a delicious meal that you can easily make after a long, busy day. Plus, it has bacon, and that just makes everything better.

If you're having some Indian Summer weather in your neck of the woods, maybe this wouldn't be supper tonight, but I guarantee if you jot it down or print it out, there will be a day very soon you're so happy you have it! 

Autumn Chowder

5 large carrots, sliced

1 medium white onion, minced

3 cloves garlic, minced

6-7 Yukon Gold potatoes, cubed

6 slices bacon, chopped

2 TBS butter

1 (32 oz.) box chicken broth

1 (14 oz.) can chicken broth

2 c. milk

1 TBS dried parsley, extra for garnish

3 c. shredded sharp cheddar cheese

2 TBS cornstarch

2 c. frozen corn

Salt and Pepper to taste

In a large stock  pot, cook bacon until crisp. Remove with slotted spoon to paper towel. Reserve some for garnish. Add butter to pot. Saute onion, garlic, carrots and potatoes for about 5-7 minutes until onions are soft. Add chicken broth. Stir well. Cover. Bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes and carrots are fork tender. Add corn, milk, bacon and parsley. Stir well. Cook on low for about 5 minutes until heated through. In a bowl, combine cheese and cornstarch. Add to soup, stirring constantly. Increase heat to medium and stir until cheese melts. Reduce to low and cook until slightly thickened, about 5 minutes. Garnish with extra bacon and parsley.

Inspired by Thriving Home
Shared at Weekend Potluck

First Official Day Of Fall

In case you missed it, the first official day of autumn has come and gone. Sure, most of us have been in a fall mindset since September 1st, but it was official last Wednesday, the 23rd. Now, as much as I love a good holiday, and decorate for everything from Halloween to Valentine's Day, the Autumnal Equinox isn't one of them. However, this year I decided we would welcome the new season in a most delicious way.

This is a recipe that I actually put on the blog years ago, but it was time for a face lift. Not only to the recipe itself, but the photo too. I didn't chance much about the recipe itself, just tweaked a couple things here and there to make it even easier, and add even more flavor.

Is there anything better on a chilly, sometimes rainy, fall day than soup? Nope. The End. While I love soup year round, chilly fall and bitter cold winter days are the absolute perfect time for them, and this one is a classic.

Big bites of tender beef, lots of veggies and a rich broth come together with almost no work on your part and turn into something magical. Serve some hard dinner rolls, or maybe even a grilled cheese on the side, and dinner is done!

It's fall ya'll, that means soups, hoodies, bonfires, corn mazes, pumpkin patches and oh so much more! Be sure to get out there and enjoy them all!

Crock Pot Vegetable Beef Soup

2 lbs. round steak, cubed

2 medium potatoes, peeled and cubes

12 oz. bag frozen mixed veggies

3 celery ribs, diced

2 large carrots, diced

1 medium white onion, diced

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

5 1/2 c. beef broth 

Salt and Pepper to taste

Combine all ingredients in Crock Pot. Stir well. Cook on HIGH for 2 hours and LOW for 4. 

Shared at Weekend Potluck

$50 Meal Plan Challenge Month #3 { Indiana Family of Farmers}

Whew....where did May go? That's okay though. It's June 1st and that means we only have 7 more days of school. Yes, thanks to all those snow days we have class until June 8th. But the beginning of the month also means it's time for me to take the $50 meal plan challenge once again, and share my ideas with all of you! 

This meal plan was actually one designed around our Memorial Day weekend a couple weeks ago. One of our favorite summer time activities is heading to a local park, complete with splash pad, and let the boy run in the sun, play in the water, and then enjoy a tasty meal. And if I plan it just right, watch the sale ads, and buy carefully, a fun day can also be economical! I love when I can give my family great time, make some memories and still stay on budget!

Meal 1 (Picnic)

Fried Chicken

Tex-Mex Pasta Salad*

Deviled Eggs

Nectarines

Chips

Cookies

** I knew with the holiday weekend our local stores would have their deli fried chicken on special. I was able to get 8 pieces for only $4.99. The pasta salad was a great deal because it used many pantry items, and made enough for us to eat, and then have leftovers for lunch all week long. Plus, it's a new recipe to share with all of you!

Meal 2

Dijon Chicken Lettuce Cups

Fresh Pineapple

Cottage Cheese

** I love making salads and light meals during the hot days of summer; plus not serving it on bread or rolls can sometimes save some cash. Plus this week our local Aldi had a coupon for $3 off fresh meat. I got over 2 lbs. of chicken for about $2! Oh, and they had the pineapple for $.99 too. Seriously, if you have an Aldi in your area and have never shopped there, check it out! They have great food (even gluten free and organic) at GREAT prices!

Meal 3

Grilled Steaks

Baked Sweet Potatoes

Horseradish Coleslaw

** If this is your first time reading my challenge posts, seeing the word "steak" might confuse you when I'm supposed to be on budget. So let me explain for those of you who don't know. We have freezer beef on hands at all times. Sure, the initial cost might be something we have to save for, but over time it saves us a ton of money. If you have never looked into it, check with your local butcher and see if this might be an economical option for your family too.

Meal 4

Eggs

Sausage Links

Hashbrowns

Fruit Cocktail

** Breakfast for supper is a great way to feed your family on the cheap! For this menu, it was even better because I had already bought eggs for the picnic, so now had a great use for the extra ones.

So there you have it. Four meals for $50. I love being able to share these ideas with you, and maybe give you something you can start using to keep the weekly grocery store trip a little easier on the wallet!

Tex-Mex Pasta Salad

1 lb. tri color rotini, cooked, rinsed with cold water and drained

1 green pepper, chopped

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

3/4 c. canned corn

1/2 c. sliced black olives

1 (16 oz.) jar salsa

1/2 c. sour cream

2 tsp. garlic powder

3/4 tsp. cumin

2 TBS dried parsley

1/2 c. shredded Cheddar Jack cheese

Salt and Pepper to taste

2 green onions, chopped

In a medium bowl combine salsa, sour cream, cumin, and garlic powder. Mix well. In a large bowl combine pasta, green pepper, black beans, olives corn, parsley, and cheese. Toss to combine. Pour dressing over. Stir well. Season with salt and pepper. Chill for at least an hour before serving. Garnish with green onions. 

Shared on The Country Cook June 5, 2015

Simple As 1-2-3

Do you have a preference for which type of rice you use? I guess I should word that differently. Do you prefer to use "regular" rice or instant when you cook? For me, it really depends on the recipe. I will use whichever makes the dish the best it can be.

It might shock you to learn just how many questions I get on the subject. When I write a recipe I am always sure to list the specific kind of rice I used when I tested it. Now, that doesn't mean folks aren't welcome to use whichever they are most comfortable with, or happen to have on hand, but I can't guarantee results if substituted. But the #1 question I get asked when I post a dish using rice is "How do I cook non-instant rice?" It's such a convenient item, many have never bought a bag of "real" rice and simply don't know how to prepare it. So, I'm here today with an easy trick to remember how, and a tasty recipe to go with it.

Cooking rice is as simple as 1-2-3. And not, I'm not just being cute. It's a simple way to remember the method in which you use. 1 Cup of Rice Boiled in 2 Cups of Liquid= 3 Cups Cooked Rice. See how easy that is. Oh, and that liquid? It can be water, broth, stock, a combo of both...it doesn't matter, as long as it is 2 cups. Now even if you have always used the instant, you can easily remember how to work with the other stuff too.

Some of you might be asking why even bother? Well, bagged rice is one of the best economical options at your grocery store. A bag of long grain rice will run you about the same as a box of instant (or at least it does at my store) and last forever! Okay, maybe not that long, but you certainly get more product for your money.

To demonstrate my little trick, I needed a recipe to go along with it. This casserole is sure to become a favorite in your house, just like mine. Rice, meat, veggies, a Tex-Mex flavor...it's got a little bit of everything to satisfy everyone!

When it comes to rice, if you haven't cooked with the real stuff, I encourage you to try. And if you run into a pickle, think 1-2-3...and I'm sure it will be a huge success!

Tex Mex Rice Casserole

1 lb. ground beef

1 c. long grain white rice

2 c. water

2 beef bouillon cubes

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

1/2 c. frozen corn, thawed

1 (14 1/2 oz.) can diced tomatoes

1 packet taco seasoning

8 oz. cream cheese, softened

1 c. shredded Monterrey Jack cheese

1 small white onion, chopped

5 green onions, chopped, whites and light green only

Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a small pot, bring water and bouillon cubes to a boil. Add rice. Bring back to a boil. Reduce heat to low, cover and cook 15 minutes, stirring often, until liquid is absorbed. In a large skillet, brown ground beef and white onion, seasoned with salt and pepper, until no longer pink. Drain if necessary. In a small bowl combine cream cheese and taco seasoning. Add tomatoes, black beans, corn and cream cheese mixture to beef. Stir and cook until cheese melts and mixture is slightly thickened. In bottom of prepared dish, mix cooked rice and 1/2 c. shredded cheese. Top with meat mixture and sprinkle with other 1/2 c. cheese. Bake for 30 minutes until bubbly and heated through. Garnish with green onions. 

Shared on The Country Cook May 15, 2015

#Plate Proud with Green Bean Delivery

I love entering recipe contests, but when they are also sponsored by a favorite company, that's even better. And that's the exact scenario I got when I was approached by my buddies at Green BEAN Delivery about their Plate Proud recipe contest.

Each participant is asked to submit their favorite original recipe in one—or all—of five categories for a chance to win impressive culinary prizes, including a grill set, planters, placemats, a Mandoline slicer and much more. Categories include everything from recipes on the grill to packed lunches to meals using only local ingredients. All winning recipes will be highlighted on the contest website.

Well, sign me up! I couldn't wait to come up with something delicious to submit, and of course share with all of you. I chose to develop something for the Veggie Side category, since summer time, fresh garden veggies are something I love to cook with in the warm months. Rather they be from our own backyard, or a favorite Farmer's Market, or in this case Green BEAN themselves, I can't get enough. 

This is sure to be a hit at your next cookout, potluck or family get together. Anything you have coming off the grill, from steaks, to burgers, to some delicious barbecue is going to taste even better with this crisp, cool, refreshing side. Fresh corn, tomatoes, avocado and a refreshing dressing make it like a bite full of sunshine in your mouth. Honestly, it's filling enough, it would make a terrific lunch or light supper when it's too hot to cook too! 

I've entered the Plate Proud contest and you can too. Just visit the entry page and share a recipe in one, or all five, categories! 

Summer Corn Salad

5 ears corn

2 medium tomatoes, seeded and chopped

1 small red onion, finely chopped

1 avocado, chopped

1 tsp. dried basil

2 tsp. dried parsley

Salt and Pepper to taste

Dijon Vinaigrette

1 TBS lemon juice

1 TBS white wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

1/2 c. vegetable oil

Salt and Pepper to taste

Combine all ingredients for dressing in a jar and shake well. Chill until ready. 

For salad, bring a large pot of water to boil. Cook corn for about 3 minutes. Remove and immediately rinse with cold water. When cool, remove kernels from cobs. In a large bowl combine all ingredients for salad. Toss well to coat. Pour about 1/2 of the dressing over salad. Mix well to combine. Chill until ready to serve. Serve salad with rest of dressing on side for people to add if needed. 

Shared on The Country Cook April 24, 2015

Disclaimer: I was given a complimentary bin from Green BEAN Delivery in exchange for this feature and entering the contest. All thoughts and opinions are my own. 

Soul Food Saturday

There are some many things that my Mom cooked for our family growing up that I
believe I could write a book full of just those recipes, and food stories. We weren't picky kids by any sense of the word, but Daddy on the other had his favorites and wanted nothing more than those things, most of the time. 

So to get us excited about whatever new recipe she decided to try she'd come up with a fun way to describe it to us all.

I haven't made this recipe many times on my own, only because I never asked what the recipe actually consisted of. Until now. I hope you'll love it as much as we still do, she calls them Little meatloaf stuffed peppers.

Little Meatloaf Stuffed Peppers
1 1/2 lbs. ground beef
1 small onion, chopped finely
1 c. dried bread crumbs
2 tsp. granulated garlic
1/4 c. Parmesan cheese
salt and pepper to taste
1/4 c. ketchup plus 8 tsp.
1 14 oz. can sweet corn, drained
8 bell peppers, reserve tops
1 tsp. red pepper flakes
2 c. cheddar jack cheese

Preheat oven at 400.
Take each bell pepper and cut off only the tops. Remove seeds and ribs. Remove stems from the tops, and chop finely. Place peppers in rimmed baking pan cut side up, then set aside.In a large bowl add ground beef, chopped onion, chopped bell pepper, bread crumbs, garlic, Parmesan, red pepper flakes,  salt and pepper, ketchup, and corn. Mix to thoroughly combine all ingredients.Take meat mixture and form into 8 balls. Fill each bell pepper leaving a little room on the top.Top with 1 tsp.. of ketchup and cover with foil. Bake for an hour or until juices are bubbling, and peppers are tender.Remove from oven, carefully remove foil, then top generously with cheese. Return to oven, and allow cheese to melt completely.Approx 5-10 minutes. Serve hot, with your favorite side or a salad for a lighter meal. Enjoy!

Winter Woes

So...anyone besides me totally and utterly sick of winter?! Thought so. Between the mounds of snow and the arctic cold temps. I. Am. Done. I'm not one to usually wish time away. I like to enjoy every day. Live each minute. But at this point, winter can leave, we can skip over spring and head right into summer as far as I'm concerned.  And I know those of you up in the Boston/New England area have to be ready to "tap out" at this point, so it's not just me.

One of the few ways I can even attempt to ease my pain during these brutally cold months is to find as many ways to make soup as I can. Old tried and true recipes. Twists on classics. New ones I find. I use them all to warm us up, comfort our souls and feed us a meal that makes us feel better at the end of the a long, cold day.

How about a new one made in your slow cooker? Filled with veggies and more veggies? Yeah, I have your attention now. This would be so easily adaptable with veggies you already have on hand, or find on sale in the produce aisle, or just ones that are your favorites. Plus, even though I used beef bullion and broth for extra flavor, you could easily substitute vegetable stock instead, making it a completely meat free meal, perfect for Lent. I know many of you are always looking for more recipes for Fridays this time of year.

If you are ready to say goodbye to Old Man Winter as much as I am, this new soup is the best way to make yourself feel better about warmer weather still being too many weeks away. Feed your family and thaw them out at the same time!

Slow Cooker Veggie Barley Soup

Adapted from Taste of Home

2 small potatoes, peeled and diced

1 1/2 c. frozen corn

1 1/2 c. frozen green beans

1 c. finely diced carrots

2 stalks celery, finely diced

1/2 c. frozen chopped onion

1 medium zucchini, diced

1 (32 oz.) box beef broth

2 1/2 c. water

2 beef bouillon cubes

1 tsp. garlic powder

1 dried bay leaf

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

1 c. quick cooking barley, cooked according to box directions

Salt and Pepper to taste

Dried Parsley for garnish

Combine all ingredients except barley in slow cooker. Cook on LOW for 8-10 hours until veggies tender. In the last 30 minutes, cook barley separately on stove top. When done, stir into soup. Garnish with parsley if desired. *NOTE* You can also use medium pearl barley, and cook with rest of soup. If you choose to, only add tomatoes in the last 10 minutes of cooking. The acid in them will not allow the barley to cook correctly. I prefer to cook it separately to avoid any mushy texture.

Soup at Very Good Recipes

Disclaimer: As a Field Editor for Taste of Home, I share my opinions of this recipe as a volunteer, not a paid employee. 

Soul Food Saturday

With Christmas time very near, our schedules are full of pot lucks, church celebrations and festivities full of food. So we can never have enough quick, go to recipes for delicious side dishes. This one takes a corn casserole and speeds it up. All done on the stove top and you probably already have the ingredients you need. Grab your best traveling pot, because we're joining the party!

Creamy Corn and Leek Casserole
1 tbs. Olive oil
1 tbs. Unsalted butter
1/2 c. Leek, chopped, rinsed
2 14.5 oz. cans sweet corn, drained
Salt and pepper to taste
1 tsp. dried parsley
1/2 c. Sour cream
1/3 c. Shredded cheddar/jack cheese


In a medium pan add butter and olive. Heat until butter has melted. Add leeks, then stir to combine. Cook until leeks have soften, then add corn, salt, pepper and parsley. Stir to combine. Cook until corn is heated through evenly and leeks are tender. Add cheese stir to combine and melted evenly. Remove from heat and add sour cream. Stir to combine. Check seasoning and adjust if needed. Cover with a lid for transport or serve immediately along side your family favorites! Enjoy!