Mexican Night Ease

Well, 2020 is upon us. I hope you rang in the New Year with those who love most in the world.

Do you make resolutions? I have to admit, they aren't really my thing. To me, they kind of set me up for failure. Writing out a list of things to achieve is fine, but I find myself beating myself up when I fail; and let's face it, we will all fail, we are only human.

So, instead of making specific resolutions that can maybe put too much pressure on myself, and add to my already high anxiety level, I make a promise to just be a better person overall. I know what my weaknesses are (I'm not the most patient person in the world) and I try to consciously work on those. In my own time, in my own way, without letting the universe dictate what a successful resolution is.

That being said, I know many of you are writing out your 2020 goals, and that is awesome! Just because it isn't my thing, doesn't mean I can't support those who do!

Do you happen to have an "foodie" goals? Maybe you want to learn to use that Instant Pot you got for Christmas? Or you want to take the stress out of dinner time so you can enjoy sitting down with your family every night? Or maybe you just want to find more simple recipes to get supper on the table for your busy family, that is only going to get busier in the new year.

I decided my first new recipe of 2020 would be a fantastic slow cooker dish that combines two of our favorites. A tasty meal in the Crock Pot perfect for Mexican night at home!

Serve this up over a big bowl of rice, or with some tortillas on the side like I did. It's great for a crowd, or when everyone is eating at separate times!

I hope whatever resolutions or goals you have for 2020 are off to a good start. And if they don't happen exactly that way you planned, don't be too hard on yourself! We are all trying to navigate this thing called life, and it isn't easy. We will all fall down, but it is the getting back up again part we can be proud of no matter what!

Crock Pot Green Chile Chicken

5 boneless chicken breasts

1 (10 oz.) can Rotel

1 (4 oz.) can green chilies

2 TBS minced dried onion

3 (10 oz.) cans green enchilada sauce

1 tsp. garlic salt

Salt and Pepper

Tortillas

Spray Crock Pot insert with nonstick spray. Place chicken inside. Season with garlic salt, salt and pepper. Add Rotel, green chilies, dried onion and sauce. Cook on HIGH 6 hours or until chicken cooked through. Remove chicken and shred. Return to Crock Pot. Cook on LOW for 2 hours or until ready to serve. Serve with tortillas if desired.

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

Casseroles, Holidays and Company

At first glance those 3 things might not seem like they go together, but if you think about it a second time, you will realize they are like peas in a pod! Why?

Well, let's see. Casseroles are a perfect meal when you're super busy any normal time, but add in the hustle and bustle of the holidays, and now your schedule just tripled. Then you've got the holiday house guests that are going to descend up on your home in just a few weeks...and some might pull a Cousin Eddie and think it's okay to stay through the New Year! So, you've got to feed them! A tasty, budget friendly casserole can help you do that too!

Thanksgiving is over, and now we have our eyes set on Christmas. Okay, I can't lie, Christmas has been on my mind since way before Halloween, but now it's socially acceptable to admit that!

With all the holiday celebrations coming our way, the shopping to do, the wrapping, the baking, the work parties, school programs, (the list could go on and on) our already jammed packed schedules are about to overflow to commitments. This is the supper you want when you're busy and starving! It will feed a crowd and get them back out the door again!

It's so easy to get swept up into the holiday season and have it fly by. Let's slow it down a bit, try to enjoy every minute, sit down with our family to a hearty, delicious casserole and share our day!

Frito Pie Casserole

1 lb. ground beef
1 medium white onion, chopped
1 envelope taco seasoning
2/3 c. water
1 (19 oz.) can enchilada sauce
1 (15 oz.) can black beans, rinsed and drained
1 (7 oz.) can diced green chilies
1 (9.25 oz.) bag corn chips, divided use
2 cups shredded Mexican cheese blend, divided use
Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large skillet brown beef with onions. Drain if necessary. Stir in water and seasoning. Bring to a boil. Reduce heat to simmering and allow to thicken a little, about 3-4 minutes. Stir in enchilada sauce, black beans and green chilies. Cook 2 minutes to warm through. Place 4 cups corn chips in bottom of dish. Top with 1 cup cheese. Spoon in beef mixture, and top with remaining cheese. Bake 20 minutes until cheese melted and bubbling. Top with remaining chips.

Inspired  by Betty Crocker
Shared at Weekend Potluck

Taco Tuesday

Do you do "Taco Tuesday" at your house? I have to admit, I really don't. Yes, I'm sure at some point in the annals of history I have served tacos at some point on a Tuesday night, but it wasn't intentional or planned. 

But today, I am jumping on the bandwagon...sort of. I'm offering up something for you to switch up your routine, even thought I'm almost positive I served this on a Thursday! 

Mexican food is one of my Top 5 cuisines. Seriously, I can't get enough of the stuff. It is one of the things I choose to eat out the most, and never tire of. I've heard it said "You think you have self restraint, until they sit the free chips n salsa down in front of you at a Mexican restaurant." That is our family summed up in one sentence! We are the ones getting to-go boxes at the end of our meal because by the time the entrees came, we had stuffed ourselves with so many chips n salsa, we are full. 

So when I get the chance to add some Mexican food to our meal plan, it's something new, and includes our favorites flavors, win...win...win! 

This simple, budget friendly and super yummy supper is like an entire Mexican meal in one dish! Each bite tastes like a taco with a little rice on the side. Plus, it has one of my favorite ingredients of all time too...green chilies! 

If you were already planning on tacos tonight, you might have a lot of these ingredients on hand, so you're half way to a new meal, but still familiar and oh so good!

Fiesta Taco Rice Bake

1 lb. ground beef

1 1/4 c. long grain rice

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

1 (4 oz.) diced green chilies

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

1 (15 oz.) corn, drained

1 c. chunky salsa

1 c. chicken  broth

1 package taco seasoning

1 c. Mexican style shredded cheese, divided use

2 green onions, chopped

Preheat oven to 375. Grease a 9x13 baking dish. In a large skillet brown beef and drain if needed. Add salsa, taco seasoning, corn, beans, green chilies, rice, broth, tomatoes and 1/2 cup cheese. Stir well. Transfer to baking dish. Cover. Bake for 50 minutes until rice tender. Uncover, add remaining cheese and bake for 5 additional minutes. Garnish with green onions. 

Shared at Weekend Potluck

One Bite Winner

After so many years of doing this, sometimes it is hard to get the reaction to a new recipe I'm hoping for from my boys. The teenager is usually easier to sell than Mr. E, because let's face it, he would pretty much eat the tongue of his shoe if Mommy took the time to heat it up, and maybe covered it in cheese.

It isn't that the hubby isn't thankful or enjoys my cooking or effort, I think it is simply the fact new recipes are such a normal around here, he is used to it. While other husbands might find themselves in a rut with what is for supper every night (and believe me, we fall into those too), my job is to make sure I have new things to share with all of you, so he reaps the benefits.

So last week when I decided to give this one a go, I certainly wasn't prepared for the reaction I got. Let me set the scene for you. Mr. E was actually late getting home from work, not much, but enough that the boys and I had already finished supper by the time he walked in the door.

After tweaking it a bit, cooking it, photographing it and finally sitting down to eat it, Alex and I had declared it to be really yummy. "Oh Mom, this is really good", and I agreed. (Max had eaten earlier and was happily munching on some toddler puff snacks, but he did have a couple macaronis, and even he was happy.)

Then it was daddy's turn. He came home. Said hi to the boys and sat down to eat. He had asked me earlier in the day what was for supper, so he knew it was a new casserole. And that's when it happened. From the other room, after about only 20 seconds, enough time he could have taken one or two bites, I hear, "Wow. This is really good. Mmmm. Yeah, I would eat more of this."

Was I hearing things? Was he actually making a big deal out of a new recipe? Excited even? Yes, yes he was. That's when I knew I had a winner. Something that could be put on the dinner rotation permanently. Yay!!

So there you have it. The 100% endorsement from my house to yours. I hope if you try it, you get as much warm and fuzzy feedback as I did! After all, the cook always likes to be complimented, no matter how long we've been doing it!

Nacho Beef Casserole

1 lb. elbow macaroni

1 lb. ground beef

1 (7 oz.) can diced green chilies, reserve 2 TBS

1 TBS taco seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 (10 oz.) can cheddar cheese soup

2/3 cup milk

1 cup finely shredded Colby Jack cheese

Salt and Pepper to taste

Pickled jalapenos  

Preheat oven to 350. Grease a 9x13 baking dish. Boil pasta to al dente. Meanwhile, in a large skillet, brown beef. Drain if necessary. Add green chilies. Stir well. In a medium bowl whisk soup and milk. Add chili powder, garlic powder, onion powder, taco seasoning, salt and pepper. Mix well.  When pasta is cooked, drain well. Add to skillet with beef. Pour sauce in. Gently stir to combine. Transfer to baking dish. Top with shredded cheese and extra green chilies. Bake for 20 minutes until set and cheese has melted. Garnish with jalapenos. 

Inspired by Julia's Simply Southern

Shared at Weekend Potluck

Fall Football and Bonfires

Well, there is no denying it. Summer is O.V.E.R.

Okay, so I might be a little melodramatic. I can't help it. As soon as Labor Day comes and goes I feel like it's all downhill from here...at least in the weather department. Sure, we still have some warm, sunny days ahead of us, but soon the leaves will be turning...the chill will return...the rain will come...and then after autumn is over...I can't even bring myself to say it.

I do enjoy fall. I love the pretty colors, the delicious food and all the fun things that return. Fall festivals, pumpkin patches, late night bonfires, and of course football! We are a pigskin loving family, and proud of it! Heck, even the baby is obsessed!

Even if you aren't a huge football fan, most everyone can get behind the food that comes with the game. From tailgating in the parking lot, to gathering around the tv at home, the big game usually comes with something yummy to eat!

Or maybe you like to throw a lot of fall parties. Sitting outside on a warm day, then around the fire once the sun goes down. Those usually come with some delicious treats too.

Either way, I have got something your family, friends, guests, whoever, will love. A little Mexican bite that is perfect in every way.

Oh and if you make a double batch, add some chips and salsa and maybe rice on the side, you could even serve these as a quick, easy weeknight meal!

I know many of you are excited to see the hot days end and autumn return. But I will be over in the corner crying, clutching  my pool toys, sunscreen and shorts.

Green Chile Pinwheels

4 oz. cream cheese, softened

1 (4 oz.) can diced green chilies

1 cup shredded Colby Jack cheese

1 (2.2 oz) can chopped black olives

5 8-inch flour tortillas

In a medium bowl combine cream cheese, chilies, olives, and shredded cheese. Stir well to combine. Spread evenly over tortillas. Roll Up. With seam down, wrap in plastic wrap or aluminum foil. Chill at least 2 hours. Remove wrap. Trim off jagged edges. Cut into individual pieces. Serve with your favorite salsa for dipping.

Max Time

It's no secret that since our baby Max joined our family, the blog has suffered. New recipes aren't really on the top of my priority list. Some days I barely have time to throw some frozen fish sticks in the oven, let alone test a new recipe, play around with it, photograph it and blog it. This little cutie pie keeps me way too busy.

I'm not complaining. See, when I started blogging it was because Alex was getting older and didn't need me as much, so I needed an outlet. A way to contribute to our family and keep me busy. Those needs haven't went away, they have just shifted to the back burner so to speak because for the last 12 months my time has been Max's. And honestly, I don't see it changing any time soon.

This little guy turned 1 on the 11th, and I can't believe an entire year has gone by. The craziness of having a newborn and tiny infant is gone, but it's been replaced with the whirlwind of having a walking, talking, and yes most of the time, running toddler who doesn't let me get much rest.

But that's my job. Him and his big brother. My life revolves around them. My schedule is set to theirs. My days are planned with them in mind every single minute. I am mom and I wouldn't trade that for anything in this world.

But every once in awhile, the stars will align and I can try something new in the kitchen. I will have the time to test a dish I've been cooking in my mind. (I still develop recipes....in my head...usually when I'm giving Max a bottle or rocking him!)

That's what happened last week with this meal. I had been given some beautiful green bell peppers from a friend's garden and I was craving stuffed peppers. And even though I have a super simple recipe for them, they still take over an hour to cook. I wasn't going to have that kind of time, so I wanted to find a way to have the same flavors, in the time Max allowed me. 

A one skillet meal that can be on the table in about 30 minutes....every busy mom's (or dad's) dream! Both of my big boys said this was one of the best things I had made in a long time. (Yeah, I think they are noticing the dinner rut around here too!) I have to agree. It was not only easy, but super delicious.

Max is still occupying most of my time, and I thank God for that every day. But maybe now in his second year I can find time to try a few more new recipes...we can hope!

 Stuffed Pepper Skillet

1 TBS vegetable oil

1 lb. ground beef

2 green bell peppers, diced

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

2 (14 oz.) cans diced tomatoes, undrained

1 cup beef broth

1 1/2 cups instant rice

1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. dried roasted garlic*

1 cup Mexican style shredded cheese

Salt and Pepper to taste

Fresh Cilantro Leaves, for garnish

In a large skillet over medium high heat oil. Saute beef and peppers until brown and tender. Drain any excess fat. Add seasonings. Stir to combine. Add broth, tomatoes, chilies and rice. Stir. Bring to a boil. Reduce heat to medium low, cover and cook until rice is tender, about 10 minutes. Reduce heat to low. Add cheese. Cover until cheese is melted, about 3 minutes. Garnish with cilantro. *NOTE* Regular garlic powder would work fine too. If you want to use fresh, about 2 cloves. 

Shared at Meal Plan Monday

Shared at Weekend Potluck

Recipe Inspired By Damn Delicious

Cabbage People

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

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

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

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

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

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

Slow Cooker Fiesta Cabbage Soup

1 medium head cabbage, chopped

1 (15 oz.) can diced tomatoes, undrained

1 (10 oz.) can Rotel 

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

1 (32 oz.) box beef broth

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

Salt and Pepper to taste

Dried Parsley, for garnish

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

Recipe Adapted from Southern Lady Cooks

Perfect Timing, Max

So, we are 2 months in, and our schedule is getting a tad more back to normal. Yes, it's super hard to believe Max has been with us for over 8 weeks now, and we fall in love with him a little more each day.

Anybody that has ever had a baby will tell you, your schedule is not your own. Your schedule becomes the baby's schedule. When he/she wants to nap, the house is quiet, no matter how badly you should be vacuuming, emptying the dishwasher or rearranging closets. When it is time to eat, the world stops, and revolves around a bottle or breast. So, when Max was eating right around supper time every night, things were a  little hectic around here. I mean, how was I supposed to cook and sit down to feed him at the same time?

But luckily, his schedule has shifted a tiny bit and he has started to around supper time, making it easier for me to not only cook, but try some new recipes I've been wanting to. Or, at least it seems easier!

This was our Mexican night treat a few weeks ago. It comes together in almost no time, can even be made ahead if that helps you out, and tastes great. Oh, I will put this disclaimer on it. You might look at it and say "Why isn't the cheese melted all the way?" Well, that's easy. It had 5 minutes left to cook when Max decided he was starving. So I had to decide to pull it early, or let it burn...obviously I chose the first.

Things are beginning to feel a little more "old school" around here, and I would tell you more about that, but I hear my little chipmunk from the next room...must be time to eat again!

Green Chile Mexican Pie

10 small corn tortillas

1 lb. ground beef

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

1 (4 oz.) can diced green chilies

1 tsp. onion powder

1 tsp. garlic powder

2 c. shredded cheddar cheese

Salt and Pepper to taste 

Dried Parsley

Preheat oven to 350. Grease a 9 inch pie plate. In a large skillet brown beef until no longer pink. Drain if necessary. Season with garlic powder, onion powder, salt and pepper. In a medium bowl whisk together soup and green chilies. In the bottom of pie plate layer half of the tortillas, overlapping them. Add half the soup mixture. Top with half the meat and then cheese. Repeat layers. Sprinkle top with dried parsley. Bake for 20-25 minutes until cheese begins to melt. 

Unique Christmas

I actually tested this recipe few weeks ago, and wasn't even sure when I was going to share it with all of you. During this time of year, we food bloggers try really hard to provide you with terrific, tasty ideas for Christmas, so when we test recipes that don't necessarily fall into the category, they sometimes have to wait to be posted, or at least that's how it works for this food blogger.

But then last night a friend of mine posted on Facebook that her family was looking for something new for their Christmas day feast. They are growing tired of the traditional ham or turkey, and she was looking for ideas to start a new tradition. As I was reading the comments, I was shocked at how many responded with "We do Mexican for Christmas." Some said it's what they have on Christmas Eve after church, others said they've made a big Latin inspired spread on Christmas day, and a few said they too were looking for something new this year, and Mexican is what they had decided on.

Well, I'm not going to lie, my mind was blown a little. Don't get me wrong, we've enjoyed some not so traditional meals as well, I just didn't realize how many out there turned to tacos and enchiladas after opening gifts, that's all. So it was at that moment I decided this recipe did indeed need to be share now, in the holiday spirit, or to be saved until after!

If your gang loves cheese, these will become a new favorite. If your gang loves green chilies, these will become a new favorite. If your gang loves beef burritos, these will become a new favorite. If you love super simple meals that fill them up without too much effort, these will become a new favorite. Yep, they will do all that and so much more!

Seriously though, the cheese sauce? I might make it again, by itself, and just put a straw in the pan! No joke, that's how good it is!

If you are looking to switch up your holiday routine, and are giving into your Mexican cravings, but still want something new, here you go! Or if you're going to be enjoying the standard ham or turkey, but definitely want something new and tasty to ring in 2016, that is what the save button is for!

Cheesy Beef Burritos

1 (12 oz.) can evaporated milk

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

8 oz. shredded sharp cheddar cheese, divided

1 lb. ground beef

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

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

10 8" flour tortillas, slightly warmed

1 tsp. cumin

1/2 tsp. garlic powder

2 TBS butter

Salt and Pepper to taste

Dried Chives

Preheat oven to 350. Heat butter in large skillet over medium high heat. Add peppers and onion. Saute until tender. Add beef. Cook until no longer pink. Season with cumin, garlic powder, salt and pepper. Add black beans. Stir to combine. In a small sauce pan combine evaporated milk, chilies and 1 c. cheese. Heat over medium heat until cheese melted and well combined. Season with salt. Fill each tortilla with beef mixture. Add shredded cheese. Roll up, tucking in sides. Place in a lightly greased 9 x 13 pan. Pour cheese sauce down over burritos. Sprinkle with chives. Bake for 20-30 minutes until set and slightly browned. *NOTE* When you are rolling burritos, don't feel bad if they fall apart a little bit, the cheese sauce will cover it up! 

After the Turkey

Happy November! We are officially two days in...are you dreaming about turkey, stuffing, and gravy yet? If not, you're missing out because I'm drooling just typing that!

I can't help it. As soon as the costumes and candy are put away for another year, I move right into Thanksgiving mode. Okay, I can't lie, in my heart, I'm already singing Christmas Carols, but I do try to enjoy each holiday as they come. And with this food blogging gig, it's important I plan ahead so I can share as many ideas with all of you as I can before the big day.

This one isn't actually for your holiday feast, I created it thinking more about those days after Turkey Day. Sure, for the first couple leftovers are the name of the game. From sandwiches to soups to any other way we can find to use all that turkey, it is a tradition. But on about day  four, I know many of you will be craving something else, vowing not to eat another bite of turkey until November 2016...or at least until Christmas!

I am sharing this super simple, one pot meal, in the spirit of 1. leftover holiday guests you have to feed 2. the need for something other than bird and 3. a meal that will come together quickly on those upcoming days when you're out holiday shopping and completely exhausted come dinner time. It will work for any or all of them!

We are chili lovers, but my boys can not eat a bowl of it without adding some macaroni to it. Me? Not so much. But I always make sure I have some for them, and this is based on the same idea. Chili. Macaroni. Meat. Beans. Cheese. All the same flavors in a hearty, goulash with a kick, type of dinner.

Plan that Thanksgiving menu, but remember to include some ideas for the aftermath when the family is begging for something other than turkey!

One Skillet Chili Mac

1 lb. ground beef

1 small yellow onion, chopped

1 (14 oz.) can diced tomatoes, undrained

1 (8 oz.) can tomato sauce

1 c. extra large elbow macaroni

1 (4 oz.) can diced green chilies

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

2 tsp. chili powder

1/2 tsp. garlic salt

1/2 c. shredded Mexican style cheese

Salt and Pepper to taste

Dried chives

In a large skillet brown beef and onion over medium heat. Drain if necessary. Add tomatoes, beans, chilies, tomato sauce, chili powder and garlic salt. Stir to combine. Add macaroni. Stir. Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes until macaroni tender. Turn off heat. Sprinkle with cheese. Replace lid until cheese melts. Garnish with chives.

Shared at Weekend Potluck

Bonfires, Football and More

There are so many reasons people are getting together this time of year. Folks are gathering for bonfires, tailgating, hayrides and good ol' fashion fall fun! And when it is time to start your next autumn party, you've got to be ahead of the game with great recipes ready to go.

When it comes to parties, any get together, or heck, even a weeknight meal, what is more fun, more tasty than sliders? I'll give you a minute to think....Nothing, right??!! They are easy to eat, no matter where you are, and can usually be whipped up in almost no time. Plus, if you're having an day event, it's easy to make them ahead, and then reheat them as you go!

When I first saw these, my eyes immediately went to the sesame seeds. I'm a sucker for a good bun with sesame seeds on it. But then when I read the other ingredients, I was literally drooling. I knew I wanted to serve them at the next party we had, but to be honest, I don't entertain a lot, so I figured, hey, they would make a great simple supper too!

No matter what you've got planned this fall, easy, tasty food needs to be a part of it. These little sliders are like a party in a bun!

Party Burgers

1 lb. ground beef

12 dinner rolls

1 (10 oz.) can diced tomatoes with green chilies, drained

1 tsp. onion powder

1 tsp. cumin

1 tsp. ground mustard

1/2 tsp. paprika

3 garlic cloves, minced

Salt and Pepper to taste

12 slices medium cheddar cheese

Sauce: 

1 stick butter

2 TBS brown sugar

1 TBS Worcestershire sauce

1 TBS mustard

1 TBS sesame seeds  

Preheat oven to 350. Grease a 9 x13 baking dish with nonstick spray. In a large skillet, brown beef with garlic. Drain if necessary. Add cumin, paprika, onion powder, ground mustard, salt and pepper. Add tomatoes. Stir to combine. In a medium pan, combine sauce ingredients. Heat on low until combined. Lay bottoms of rolls in dish. Using a slotted spoon, add beef mixture, making sure it is evenly distributed. Top with sliced cheese. Add tops of rolls. Pour sauce over. Spread evenly. Sprinkle with extra sesame seeds, if desired. Bake for 25 minutes. 

Recipe from Kevin and Amanda
Shared at Weekend Potluck

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

Kick Up Weekend Brunch

Brunch is one of my favorite things. See, I love breakfast foods, but I don't like breakfast. Or, shall I say I don't like breakfast at breakfast time. I've always been that way. Eating early in the morning just doesn't jive with my system. But give me some eggs, bacon and toast at about 10 am, or even noon, or for supper at 6 pm, and I'm a happy girl! 

So you can see why the idea of brunch appeals to me. Some of my favorite dishes, later in the morning when I'm ready for them. And one of my favorite things to order when we go out for brunch is an omelet. There is a diner here in Fort Wayne that serves them 100 different ways, and each one is as big as your head! 

But at home, omelets are a different story. I can't make them in a skillet to save my life. Seriously. I've tried. A lot. That is until I figured out I could easily let my oven do all the work while I take all the glory. Yep, bake 'em! Why not? It's just like a quiche with no crust. You get all the same flavors, but with no hassle of that dreaded skillet flip! 

This one will put a little kick into your brunch this weekend. Amazing Mexican ingredients take your ordinary eggs to the next level. Don't worry about the heat level though. Ya'll know I'm a wimp, so if I can eat it, anyone can. Add some toast and fresh fruit on the side and watch the family flock to the table. Truthfully though, this makes an amazing simple supper too! Who doesn't love breakfast for supper? 

If you love brunch as much as I do, but the menu has gotten a little stale, it's time to kick it up a notch with a little Southwestern flare!

Baked Southwestern Omelet

Originally Published on Indiana Dairy

8 eggs
1 c. milk
¾ c. Mexican blend cheese, plus extra for top
1 TBS dried minced onion
1 small can sliced mushrooms, drained well
½ green pepper, diced
1 (10 oz.) can diced tomatoes with green chilies, drained well
Salt and Pepper to taste
Chopped Chives
Salsa
Sour Cream

 Preheat oven to 350. Grease a 8 x 8 baking dish. In a large bowl whisk together eggs and milk. Season with salt and pepper. Add mushrooms, green pepper, cheese and diced tomatoes.Stir to combine. Pour into prepared baking dish. Bake for 45-60 minutes until set and toothpick comes out clean. Garnish with extra cheese, salsa, sour cream and chives. Allow to sit 5 minutes before cutting to serve.

Shared at Weekend Potluck

More Meat Free

Need some inspiration for your Meat Free Monday supper? Do you practice Meat Free Mondays? I know more and more of you are because I keep getting asked for dishes that would work. And while we aren't weekly participants, I do think these "meal days" as I like to call them are fun once in a while.

Let's see. We've covered Mondays. Then there is Taco Tuesday, Pizza Friday...what am I missing? Which ones does your family enjoy?

I actually made these a couple weeks ago when my guys were in full training for the Taekwondo State Championships. For the little guy it meant repeating his title from last year; and for Mr E. it meant going out on top. As many of you know, he was very ill last summer, and he fought his way back, recovered, and was determined to have his fight at state be his last one. He is retiring, so to speak. He will still train, and he might do some light competition, but his hard fighting days are behind him. So what better way to do that than competing at the State Finals with our boy.

Well, I am happy to report, I now have TWO state champs in my house!! That's right! They both won GOLD medals in their divisions! Alex defended his title to the fullest in a hard fought match, and Mr. E. indeed went out on top, with his last match being his best one yet.

Can you tell I'm proud? Yeah, so much I might burst.

But back to the food. Little man wanted Mexican food, but I wanted something light, and extra protein during a hard training week is always good.

These are absolutely delicious, and could not be easier. Plus, they are super light, perfect for a hot summer night.

If you need a little help with your Meat Free Monday dinner tonight, I've got you covered! Or if you just want to listen to a mom/wife gush about the boys she loves, well, I'm happy to oblige that too! 

Black Bean Green Chile Tostadas

8 small white flour tortillas 

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

1 ( 4 oz.) can green chilies

1/2 tsp. garlic salt

1/2 tsp. cumin

1 avocado

Juice of 1/2 lime

Splash Water

Cheese

Salsa

Chopped Lettuce

Preheat oven to 350. Spray tortillas with cooking spray, lightly. Bake until desired crispiness and browned. We like ours still a little soft, so about 7 minutes. In a small sauce pan place beans. Smash slightly with a potato masher, leaving some beans intact. Add green chilies, garlic salt, cumin and splash water. Cook over low heat until warmed through, about 5 minutes. In a small bowl smash avocado and combine with lime juice. Stir well. Top tortillas with black beans mixture, lettuce, cheese, salsa and avocado mixture. 

 Shared on The Country Cook May 15, 2015

Less Carbs, Extra Protein

So, ya'll know how much I love pasta. We don't need to discuss this again. But here is the latest update. Did you know a pasta addiction is genetically transferable? Yep, it can go from parental DNA to offspring; and  apparently it's located on the X chromosome because I have passed this obsession onto my son.

I've known for some time he loves his pasta...since about the age of 1 in fact, but I guess I never realized just how much until recently. Any time I ask him what he's hungry for me to make (when planning my menu), 9 times out of 10 he will answer with some sort of pasta. When we let him pick what restaurant to eat it, many times it's our favorite Italian place. When he comes home from school and asks "What's for supper" if I answer with pasta...he doesn't ask for a snack because he wants to save room. And if I tell him I've got a new casserole in the oven his first reaction is "What kind?" to try to see if it includes some sort of noodle.

Yeah...he's my kid. No doubt about it. (Not that there ever was.) But I'm not going to let him eat his favorite as much as he would like. After all, it's hard enough to keep him in clothes that fit, I don't need to have a carb overload make it even harder. So I need to find ways to give him what he loves, just in smaller quantities; and this casserole is the perfect solution!

Only a half pound of pasta to feed a family? Yep! How? By adding so many other things it takes that 8 ounces of pasta and bulks it up to a filling, delicious meal. Plus, some extra protein thrown in with meat and beans. He gets what he wants, and I can feel good about it.

My boys don't eat chili without some pasta on the bottom of the bowl, so this was like a hearty bowl of chili in casserole form. If you are worried about spice level with the cumin and chili powder, don't be. It tastes like it has a packet of taco seasoning in it, with the same heat level. Just a little extra from the green chilies to wake up your taste buds.

If you have little pasta lovers in your house too, give the people what they want. Just do it in a more sneaky way, remembering less is more! 

Chili Pasta Bake

1/2 lb. small shell pasta, cooked and drained well 

1 lb. ground beef

1 medium white onion, chopped

1/2 TBS vegetable oil

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

`1 (15 oz.) can tomato sauce

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

2 tsp. cumin

1 1/2 TBS chili powder

1 tsp. garlic powder

1 bunch green onions, chopped

2 c. fiesta blend shredded cheese, divided

Salt and Pepper to taste

Preheat oven to 350. In a large skillet heat oil over medium heat. Add onion and saute until soft. Add ground beef and cook until no pink. Drain if necessary. Add garlic powder, cumin, chili powder, salt and pepper. Stir in tomato sauce, diced tomatoes and kidney beans. Mix to combine. Bring to a boil. Reduce heat to low and cook for 10 minutes. When pasta is drained, add it to meat mixture. Add 1 c. cheese and stir well. Transfer to a greased 9 x 13 baking dish. Bake for 30 minutes. Sprinkle with green onions before serving. 

Shared on The Country Cook April 24, 2015

So Many Have Asked

It's Monday. For me that means many things. I wake up grumpy. I don't like Monday mornings. After about 9am I am fine, but that initial alarm clock sound just makes me sad. It means the start of another school week. Packed lunches. Homework. Running here and there. And for the food blogger me that means I will get asked at least a dozen times today "Do you have any meat free meals?" 

So many people are doing Meat Free Mondays in their homes, recipes to fit that need are in higher demand than ever. I seriously get asked this question every. single. Monday. I understand. I get it. And while it's not something we follow religiously in our house, I am finding more and more meals that we can still get full on without actual meat in them. Believe me, for this meat and potatoes family, that's an accomplishment in itself.

After answering the question over and over with the same list of dishes, I thought it was time to come up with something new. Something yummy and hearty to satisfy big hungers after a long Monday, but still simple enough for an exhausting one too.

For me, one of the easiest ways to take meat out of a meal, but still convince my boys it will be okay, is to add beans instead. They are a great source of protein, give you something to sink your teeth into, and honestly trick your brain into thinking you are eating something much heavier than you actually are.

I love black beans. I love green chilies. So it was about time for them to be make an appearance in the same recipes, and this is what I came up with. Their flavors go so well together; and the brightness of the salsa verde enhances both. Now, if you prefer a red enchilada sauce, feel free to swap it out. I know Mr. E would have liked if I had. But I enjoy the green,  had two bottles of it sitting in the pantry, and was the one cooking, so they got green.

If you are looking for meat free options, you are not alone. Believe me. There are many out there who join you in your quest. And I promise to try to come up with a few more for you along the way. But in the meantime,  maybe this could be your Meat Free Monday meal tonight!

Black Bean and Green Chile Enchiladas

10-12 small flour tortillas

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

1/4 c. sour cream

2 c. shredded Mexican blend cheese, divided

1/2 tsp. garlic powder

1 (4 oz.) can diced green chilies

1/2 tsp. ground cumin

1 (16 oz.) salsa verde 

3 green onions, chopped

2 TBS chopped cilantro

Salt and Pepper to taste

Preheat oven to 375. Pour 1/2 c. salsa verde in bottom of 9 x 13 baking dish. In a large bowl combine beans, chilies, cumin, garlic powder, sour cream and 1/2 c. shredded cheese. Mix well. Place tortillas in microwave and heat for 30 seconds to soften. Spoon about 2 TBS black bean mixture into each tortillas, roll, and place in baking dish, seam side down. Pour remaining sauce over and spread evenly. Sprinkle with remaining cheese and green onions. Bake for 20-25 minutes until cheese has melted and heated through. Remove from oven. Let stand 2 minutes. Sprinkle with cilantro, spoon some warm sauce from the pan over top and serve.*NOTE* My pan fit 11 enchiladas comfortably. It's okay for them to touch, so fit as many as you can! 

Shared on The Country Cook Mar. 27, 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.

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 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.

Three In A Row

I'll be totally honest, I kinda forgot about this recipe. I will also be honest and tell you I hadn't planned on posting not one, not two, but three chicken recipes this week. But as I was scheduling things and moving recipes from the "to post" to "scheduled" column, it just so happened I had one more to finish out the week full of poultry. I figure it's not that big of deal since we can always use more chicken recipes in our arsenal. 

I'm actually shocked I forgot about this because it's one of the tastiest things I've made in a long time, and had all three of us going back for seconds and emptying the pan by the end of the night. (Yeah, I'm talking about going back for thirds at 11 o'clock after the kid was in bed!) 

Don't let the word spicy scare you. As most of you know, I can't take much heat. Unlike my hubby, who takes pleasure in crying while he eats, I can't handle that kind of spice. This has just enough to give it flavor without burning your taste buds off. Promise! 

You know how much we love pasta bakes, and this is hands down in the Top 5 best I've ever created. Big chunks of juicy chicken, a creamy sauce and such amazing flavor, it's going to become a go-to in your house too. Plus, it's super simple, so it's perfect at the end of a long, tiring day. 

I didn't set out to post three chicken recipes this week, but apparently, we've been eating a lot of bird lately. Oh, and if you didn't catch the other two, they were Apple Pecan Chicken Salad and Sticky Baked Chicken. Both of those just happen to be delicious too! 

Spicy Chicken Bowtie Pasta Bake  

2 lbs. boneless chicken breast, cut into bite size pieces

Cooking Spray

Garlic Powder, to taste

Onion Powder, to taste

Salt and Pepper, to taste

12 oz. bowtie pasta

8 oz. shredded queso blanco cheese

1 (10 oz.) can diced tomatoes with green chilies, undrained

1 (4 oz.) can sliced mushrooms, drained

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

1/3 c. milk

1 1/2 TBS dried parsley

Preheat oven to 350. Grease a 9 x 13 pan. Boil pasta according to package directions. Meanwhile, in a large skillet or dutch oven, spray cooking spray. Saute chicken, seasoned with garlic powder, onion powder, salt and pepper over medium high heat, until browned on all sides, about 7 minutes. Add tomatoes, mushrooms, soup and milk. Stir to combine. Add cheese in batches until completely melted, stirring constantly.  Bring to a boil. Reduce heat to low and simmer 5 minutes. Add parsley. Keep warm. When pasta is cooked, drain well. Add to chicken mixture. Stir to combine. Pour into prepared pan. Bake for 30 minutes until golden on top and heated through.

Shared on The Country Cook July 18, 2014