My Go-To In A New Way

 Do you ever see those questions on Facebook "What's your go-to meal when you too tired to cook? Or money is tight? Or you have $20 and have to feed 5 people, what are you making?" I'm sure you have. Any time I read one, the same answer always pops into my head. Goulash. 

If you've been a fan here for any length of time, you know my recipe is about as easy as it comes, and isn't my recipe at all. It is how my mom made it, and her mom before her. It's simple, quick and cheap. Oh, and like I've said before, it is how my husband's grandma made it too, so it happens to be a recipe he grew up with as well. 

Goulash is one of those meals every family has a recipe for, and each one varies from the next. People will "throw down" that their way is the best,  and take it very seriously. What's funniest to me, is what we Americans call goulash almost always never is. Not in the traditional way that it began anyway. That's okay though, we can all have our favorite and call it whatever we want!

This version came to be when I wanted to make my go-to, but had some fresh mushrooms and shredded cheese I need to use up. (I HATE throwing food out!)  

I thought my basic goulash recipe could really be jazzed up with some sautéed mushrooms, ooey gooey mozzarella and baked in the oven. Boy was I right! This was DELISH! The boys couldn't eat it fast enough and it was even yummy warmed up the next day for my lunch. 

You could easily leave the mushrooms out, or maybe add some veggies you have in the crisper drawer that have been ignored a little too long. Zucchini, peppers or eggplant would be great too! 

Baked Goulash is a new twist on an old family favorite that might have happened on a whim, but will definitely become part of our regular rotation now. 

What Is Goulash?

Goulash is actually a Hungarian stew of meat and vegetables seasoned with paprika and other spices. The Americanized version varies a lot among families. Many of us consider goulash a pasta dish with elbow macaroni, ground beef and spaghetti sauce. Some people also refer to this as American Chop Suey!

What Kind Of Meat Goes In Goulash?

As stated above, ground beef is the #1 choice for many goulash recipes, but it is also a great one to swap for ground turkey or chicken to save a few calories! Pork sausage would be delicious in this recipe too! You could do plain, Italian or even hot for an extra kick.

What Kind Of Mushrooms?

I used sliced white button mushrooms because I had them on hand. Baby portobellos would also be very nice in this and hold up to baking very well. You can also substitute the mushrooms for other veggies if you wish.

What Kind Of Cheese?

Shredded mozzarella is perfect for this. Fresh or pre-shredded work fine. You could also use a shredded Italian cheese blend, pizza blend or even provolone.  

What Kind Of Pasta For Goulash?

Traditionally most of us make goulash with elbow macaroni, so I used that here too. Any short cut pasta would work though- small shells, rotini or even mini penne.

Baked Goulash

1 lb. elbow macaroni

1 lb. ground beef

8 oz. sliced white button mushrooms

1 (24 oz.) jar spaghetti sauce with meat

6 garlic cloves, minced

1 medium yellow onion, finely chopped

8 oz shredded mozzarella cheese

2 TBS grated Parmesan/Romano cheese 

1 TBS Italian seasoning

2 TBS olive oil

2 tsp. dried parsley

Salt and pepper

Preheat oven to 350. Cook macaroni until al dente. In a large skillet sauté mushrooms in olive oil over medium high heat until browned. Remove to plate. In same skillet brown beef with onion and garlic until no longer pink. Drain if necessary. Return mushrooms to skillet. Add spaghetti sauce and stir well. Season with Italian seasoning, salt and pepper. When pasta is cooked, drain well. Add to meat mixture. Grease 9x13 baking dish. In the bottom, add half of the pasta mixture. Top with 1 cup mozzarella cheese and Parmesan cheese. Layer in other half pasta mixture. Top with remaining mozzarella cheese. Bake for 20-25 minutes until heated through and cheese is melted. Sprinkle with parsley before serving.

 Best Tips

When sautéing mushrooms, don't add salt until they are very brown. Salt pulls moisture out of them and they will stem instead of getting brown with a rich flavor. 

Ground turkey or chicken could be used instead of ground beef. 

Use your favorite spaghetti sauce brand and flavor. 

We like a Parmesan and Romano blend, but plain Parm will work too. 

Serve with garlic bread, tossed salad, fresh fruit or a nice crusty baguette.

More Pasta Bake Recipes

Meatball Pasta Bake

 

Cheesy Baked Tortellini 

 

Easy Baked Ziti

 

Sausage Alfredo Pasta Bake 

 

Copycat Pizza Hut Cavatini

 

Rigatoni Pasta Bake  

Baked Chicken Tortellini Alfredo

 

Pizza Casserole 

 

Baked Spaghetti

Spring Break 2023

 Yes, the time we've been looking forward to since Christmas vacation ended is finally here. Spring Break, baby! With as excited as I am you might think we are jetting off to some warm, sunny, tropical beach, but alas no. We will be spending this time off at home, hanging out, the teenager working, fun things with the little guy, and of course celebrating Easter next week. But we are just looking forward to mornings without alarm clocks, extra time together and a relaxing week. 

Of course I have some yummy things on the menu this week too, and even though we just had them a couple weeks ago, I think these Walking Taco Nachos might need to happen again! They were a huge hit with the boys, super easy and would be great for one of the movie nights we have planned. 

Based off the walking tacos you probably had in the school cafeteria or county fair, instead of all the taco bits being in a bag of corn chips, I've transformed the same idea to a big sheet pan of nachos.

This is one of those recipes where you can start with my version and then go from there making it totally your own. You can cook the base, put out a big toppings bar and let everyone build their perfect plate. Great for a hungry crowd, especially if the crowd includes kids! A simple supper for Taco Tuesday, fun meal for Cinco de Mayo, or tasty game day food. 

If you get to enjoy spring break in the sun, watching the waves crash on the shore, lucky you. But if you're like us and trying to make the most of a stay-cation, make sure your week includes some delicious, and maybe even fun, food! 

What Is A Walking Taco

Named for how easily you can walk around while eating it, walking tacos have been popular fair food for years. A small bag of corn chips is opened and then topped with taco meat, lettuce, tomatoes, cheese, etc. Over the years they have also become a school cafeteria staple.  

What Kind Of Chips To Use

For these nachos I used corn chips instead of tortilla chips to keep with walking taco tradition. I used regular ones, but the big "scoop" style would be great too. 

What Toppings Are Best For Walking Taco Nachos

When it comes time to add toppings to these nachos, the sky is the limit! Use whatever you love on tacos or nachos and pile them high!

Why Less Water For The Taco Meat

For this recipe I cut back on the amount of water normally called for with taco seasoning. I wanted to make sure it wasn't extra wet to keep the chips from getting soggy.

Walking Taco Nachos

2 bags corn chips

1 lb. ground beef

1 envelope taco seasoning

1/2 cup water

2 cups Mexican style shredded cheese

Lettuce

Diced Tomatoes

Pickled Jalapeños

 Preheat oven to 350. In a large skillet brown beef until no longer pink. Add water and taco seasoning. Bring to a boil and reduce heat to simmer. Cook until thickened, about 5 minutes. Keep warm. Add chips to large rimmed baking sheet. Top with taco meat. Sprinkle with cheese. Bake in oven for 10 minutes until cheese has melted. Remove and top with lettuce, tomatoes, jalapeños etc. 

Shared at Weekend Potluck

Best Tips

Regular or large corn chips both work for this recipe.

Remember to cut back on the water a little to avoid extra moisture.

Other cheeses to try:  pepper jack, queso blanco, sharp cheddar, triple cheddar

Other topping ideas: diced avocado, sliced black olives. taco sauce, salsa. pico de gallo, sour cream

 

Other Mexican Recipes To Try

Queso Chili Mac 

Creamy Taco Soup 

Fiesta Taco Rice Bake 

Taco Rice Skillet 

Crock Pot Taco Soup

Taco Spaghetti 

Smothered Burritos 

 

 

Game Day Coincidence

When I tested this recipe a few weeks ago, I had no idea how the stars would align for the timing of it being posted; but the stars aligned and here we are. 

It's Super Bowl Sunday and by the time we go to bed tonight, either the Kansas City Chiefs or the Philadelphia Eagles will have another Vince Lombardy Trophy to add to their case. 

How ironic is it then that this week's new recipe is a simple one pot pasta supper inspired by one of America's favorite sandwiches, the Philly Cheesesteak? 

Are you drooling yet? All the flavors in that beloved sandwich from Philadelphia, but in a pasta supper that is on the table in about 30 minutes and only leaves one skillet behind. 

No matter who you're rooting for in today's game, we can all cheer for an easy weeknight meal that is budget-friendly but packed with flavor! 

What Is A Philly Cheesesteak 

If you've never had one, let's start there. A Philadelphia Cheesesteak sandwich is made with thinly sliced beef, stuffed into a long hoagie roll and then topped with ooey gooey melted cheese.  There is some debate on which cheese is best, but Cheez Whiz and provolone are the most popular. Many people enjoy sauteed peppers, onions and even mushrooms on theirs. 

What Kind Of Pasta For Philly Cheesesteak Pasta Skillet

You can use any short cut pasta you have on hand: elbows, shells, rotini, or cavatini. I don't recommend bowties for this since they tend to fall apart too easily. 

What Kind Of Cheese for Philly Cheesesteak Pasta Skillet

I had to include some provolone to keep is traditional, and would definitely use it. Instead of the Italian blend, you could use mozzarella or even white cheddar. 

 

 

Philly Cheesesteak Pasta Skillet

1 lb. ground beef

2 cups rotini pasta

1 green bell pepper, finely chopped

1 medium yellow onion, finely chopped

2 tsp. minced garlic

3 TBS flour

3 TBS Worcestershire sauce

1 TBS ketchup

1 cup milk

3 cups beef broth

8 slices provolone cheese, chopped

1 cup shredded Italian blend cheese

Salt and pepper, to taste

Dried parsley, for garnish

In a large skillet, brown beef with onion, garlic and green pepper. Drain if necessary. Stir in flour and cook 2 minutes. In a small bowl, whisk together Worcestershire sauce and ketchup. Add to skillet and stir well, scraping bottom of pan. Slowly pour in beef broth and milk, mixing well. Bring to a boil. Add pasta and stir. Reduce heat and partially cover. Cook 15-18 minutes until pasta tender. Season with salt and pepper. Add provolone cheese and half Italian cheese. Stir constantly until cheese is melted. Top with remaining Italian cheese, remove from heat and cover. Let sit until cheese has melted. Sprinkle with dried parsley and serve.

Inspired by I Wash You Dry

 

Best Tips

Ground turkey could be swapped for the ground beef.

Chop the provolone in small pieces so they melt easily.

When stirring in the cheeses, use a figure 8 motion for even melting.

Use any short cut pasta you want. I think elbows and shells would work well.

Green bell pepper is most traditional, but red would be delicious too.

Add some sauteed mushrooms for even more flavor.

 

More Pasta Recipes To Try Next

Sheet Pan Macaroni & Cheese  

Cafeteria Noodles 

Easy Baked Ziti  

Spinach & Mushroom Tortellini Bake  

Cheese Tortellini Alfredo 

Retro Hamburger Casserole  

Copycat Olive Garden Fettuccine Alfredo

Storms, Casseroles and Gratitude

 If your Summer 2022 is anything like mine, it is flying by, the days are busier than ever and when it is time for bed you wonder where all the minutes and hours went. 

The last two weeks in our house have been especially busy, and might I say, stressful. On the night of June 13th, a massive thunderstorm went through our area wreaking havoc in it's path. We now know it was actually a "derecho" with sustained winds of 98mph, the same as a Cat 2 hurricane. 

We were some of the unlucky ones who sustained damage in the storm. Our huge maple tree in the front yard, the one that was there long before we moved in almost 20 years ago, couldn't withstand the strong winds. It crashed down onto our house, right above where the 5 year old was sleeping. I wish I had the words to describe the level of fear, and then instant gratitude we felt because it could have been so much worse.

The next morning the tree was removed and we could assess the damage. Let's just say we have some major repairs that have to be done to both the exterior and interior of our house. It has been a stressful two weeks and we continue to pray we have success with the insurance and repair process.

As you can imagine, this situation only added to an already busy summer schedule. Between days of fun, and now days of planning and scheduling, you know I need some easy suppers to satisfy these hungry boys of mine. 

What could be more perfect than a hearty casserole filled with meat, cheese and noodles? A retro one our grandmas and moms probably made because it is pretty budget friendly too! 

Hamburger Casserole is one of those meals you might just have everything on hand for and will feed a crowd. It is also a great "take to" meal for those new babies, loss of a loved one, or your neighbors who have storm damage! 

Summer time doesn't mean the calendar opens up at all. More things to do and a shorter amount of time to do them in. Fun in the sun is the goal as much as possible, with some stress-free suppers to end the day with!

 

Retro Hamburger Casserole

1 lb. ground beef

2 cans tomato soup

1 lb. rotini pasta

1 small yellow onion, diced

1/2 cup beef broth

1 cup shredded mozzarella cheese

2 cups shredded cheddar cheese

1 tsp. garlic powder

Salt and Pepper

Dried Parsley

Preheat oven to 375. Grease a 9x13 baking dish. Boil pasta according to package directions. In a large skillet over medium high heat, brown beef with onion until no longer pink. Drain if needed. Season with garlic powder, salt and pepper. Drain pasta well. Add pasta, beef broth, soup and half of both cheeses to skillet. Stir well to combine. Transfer to baking dish. Top with remaining cheeses. Cover tightly with foil and bake for 20 minutes. Uncover and sprinkle with a little dried parsley. Bake for 10 additional minutes until bubbly and brown. 

 

 

 

Easy As The Can

Two. Years. Some days it feels like March 2020 was yesterday. Other days it feels like it was sooooooo long ago. This pandemic has messed with so many things, my sense of time included. 

There will be times I mention something about school and my oldest has to remind me "Mom, that was Freshman year!" He's a Junior now- and the school year is more than half over. In that way time has flown. 

But in other ways the past two years feel like they have dragged on far too long, and I think we are all ready to breathe again and find what normal looks like now.

How many time in the last 24 months have we heard the words "supply chain issues"? I can honestly say before March 2020, I don't know if I ever heard them before, let alone uttered them.

From the beginning days when there was no toilet paper or hand sanitizer to be found, to fast forward to present day and grocery store shelves are still empty in some areas and you never know week to week what you will be able to find. 

What things are still hard to find in your area? Here in northern Indiana, as of late they include jarred gravy, fresh chicken tenderloins, frozen french fries and potatoes, some frozen vegetables, juice boxes, and canned sloppy joe sauce...leading us to this recipe!

Ironically, I just saw the canned sloppy joe sauce yesterday at the store, but last month when I needed it, there was none to be found- name brand or generic!

No biggie. Believe me I know what a small problem it was; and let me say this too. I realize the supply chain issues we've been dealing with over the last 2 years are very minor to what others face around the world daily. I do. But that doesn't mean we aren't allowed to be frustrated when we are standing in the grocery store trying to re-do our menu plans because we can't find an ingredient we needed. For someone like me, those situations can be stressful and bring anxiety- and when it happens almost weekly it can become exhausting. 

 Anyway, not being able to find the canned mix forced me to make some sloppy joes from scratch. I used to do it a lot when Alex was little, but over the years I got lazy. Yep, I admit it! 

If you've never made them like this, it's super easy, and having control over the ingredients is always an added bonus! 

These sammies are great for a weeknight supper, game day food or even camping take along! They are made stove-top, but could easily be kept warm in the Crock Pot. You could even make the meat mixture, freeze it and reheat it when it was time to serve! Very versatile!

Supply chain issues are now part of our every day vernacular. One way to lessen the stress when they arise is to have some simple recipes ready to go when those convenience ingredients are no where to be found!

If you are serving a crowd, set everything out and let everyone build their perfect Joe. You could always prepare the recipe as is, and then put it in a slow cooker on warm to last the whole party. That tip is also great for when the kids are coming and going from sports and after school activities and everyone is eating at different times!

Homemade Sloppy Joes

1 1/2 lbs ground beef

1 medium yellow onion, finely chopped 

2 garlic cloves, minced

1 cup ketchup

2 TBS brown sugar

1 tsp. Dijon mustard

2 cups beef broth

2 tsp. Worcestershire sauce

 Whisk ketchup, brown sugar, mustard and Worcestershire sauce together in a bowl. Set aside. Brown ground beef and onion in a large skillet or Dutch oven until no longer pink. Drain if needed Add garlic and mix well. Add one cup beef broth, scraping the bottom of pan. Add ketchup mixture and remaining cup of beef broth. Stir well. Season with salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes until most of the liquid has been absorbed and the mixture is slightly thick. Be sure to stir a few times during cooking to avoid scorching. Serve on buns with cheese, pickles, peppers, etc.

 

Shared at Weekend Potluck

Silver Linings

 Are there things that changed in your life over the last two years due to the pandemic that you don't see changing soon? Silver linings that came from a horrible shared situation for all of us that you can see the value in and are thankful for? With how hard these past 24 months have been, I know it's hard to see the good sometimes, but I truly believe they can be found if you look.

One of the things that came about because of the pandemic in my world is a new Facebook page for our community that has grown into something nobody could have ever imagined. In March of 2020 when the governor announced all restaurants had to shut their doors to dine-in customers, for hopefully 2 weeks, a group of people in our city immediately started a public page aimed at supporting local restaurants for take out/curbside business. Many were trying to quickly adapt to focus on carry out orders, and some that had never even offered carry out were trying to figure out how to implement it so they could keep the lights on.

The idea of this page was simple. Share pictures and shout outs to local restaurants and spread the word about their food, staff and support this new world of carry out as much as possible. Well, I am here to tell you this page exploded! By the time restaurants could reopen their dining rooms in May, there were thousands of followers and local joints saw their carry out business double or even triple. 

Now here we are almost 2 years later, and the page is still going strong, and has turned into this amazing place for the community to come together to share restaurants recommendations, ask questions, share terrific meals, give shout outs to the servers, staff and owners who are working so hard, and in some ways still struggling. 

Our city has a pretty amazing foodie community, and this Facebook page has shone a light on it in a way I don't think any of could have imagined. There is no doubt it will stick around long after we say good-bye to this pandemic once and for all.

With all that being said, I still love finding ways to enjoy great take out quality recipes at home. This Korean Beef and Cabbage is a quick cooking stir fry with simple ingredients that is full of flavor and can be on your table in almost no time! In about the time it takes to steam some rice to serve it over! 

Oh, that reminds me of another great thing about the last 2 years. If your local grocery store is out of things you need, have you ever stopped by an Asian market? We have quite a few around us, and while we've always shopped them, they became a God send when we couldn't find things in our other stores. In fact, the soy sauce and sesame oil I used in this recipe game from our favorite Asian market! (Hence the total random thought at the end of this post.)

 The world has been put through the ringer over the last two years, but I bet if you look closely, and think really hard you might be able to find a silver lining of your own that was a blessing in disguise. Something you've decided to keep around once you throw your mask away once and for all; and years from now when you look back, you can actually be grateful for. 

 

Korean Beef and Cabbage

1 lb. ground beef

1/4 cup soy sauce

1 TBS sesame oil

4 cloves garlic, minced

1/2 tsp. ground ginger

1 cup carrots, shredded

2 cups cabbage, coarsely chopped 

1 (14 oz.) can bean sprouts, drained, rinsed and patted dry

Cooked white rice for serving

In a small bowl whisk together soy sauce, sesame oil, garlic and ginger. Set aside. In a large skillet over medium high heat, brown beef until no longer pink. Add cabbage and carrots and sauté for a few minutes until they just begin to soften. Add bean sprouts and sauce. Stir well and sauté about 5 minutes for flavors to develop. Serve immediately with cooked rice and extra soy if desired.

Mom's Version Will Always Be Our Favorite

 Do you have a recipe, or maybe a few, that no matter how many times you make it, it will never taste as good or "just right" the way mom did? Hers will forever and always taste better and you've just accepted it? 

For me, mom's meatloaf and beef and noodles are at the time of that list. The meatloaf I have come to terms with and mine is SOOOO close I can live with it. The beef and noodles? I don't even try. If we are craving them, mom is inviting us over for the real deal.

Another one that used to be on that list, but over the years I've done a pretty good job at perfecting it, is her goulash. For many years mine was missing something, although I could never put my finger on it. I always used the same recipe as she did, so who knows. Maybe I've just gotten used to mine enough that I don't notice it anymore.

The really funny thing about this recipe is a story from when I was first married, almost 19 years ago. Mr. E asked me if I knew how to make goulash. I told him yes and would do so. He explained that his grandma's was his favorite but he hadn't had it in years. A few nights later I made him mine, learned from my mom (and her mom before her) and before I could say a word he exclaimed "You got Grandma's recipe from her!! This is perfect." 

I just stared at him in astonishment, and then finally revealed it was my family's version, not his. He was gobsmacked because it was exactly how he remembered. I asked his grandma and yep...it was the exact way she had made it when he was growing up. How cool is it that two grandmas, one in Indiana and another in Pennsylvania, made a classic dish the same way, and their grandkids would meet, marry and then carry on that tradition, from both sides of the family?! 

This easy goulash is by far one of my go-to meals. It is quick cooking, budget friendly and always a hit. It feeds a few or a crowd since it can easily be doubled. 

If there is a recipe from your mom you just can't seem to get right, keep trying...one day your kids will thank you and hopefully learn to make it too!

 Easy Goulash

1 lb. ground beef

1 medium yellow onion, finely chopped

2 garlic cloves minced

1 lb. elbow macaroni

1 (26 oz.) jar spaghetti sauce

1 TBS olive oil

Salt and Pepper

Cook macaroni according to package directions. In a large skillet or Dutch oven over medium high heat, sauté onion in oil until soft, about 3 minutes. Add beef and garlic. Continue to cook until no longer pink, about 10 minutes. Season wit salt and pepper. Reduce heat to low. When pasta is cooked, drain well. Add sauce and elbows to beef mixture. Mix well. Allow to cook on low about 10 minutes to let flavors develop. Serve with Parmesan cheese if desired.

Shared at Weekend Potluck

 

 

 

 

 

Hello October

Welp, I can't deny it any more. With the arrival of October, I guess summer is officially over. Yes, I know the first day of fall was a couple weeks ago, but I was hanging on with all my might! I will admit though, so far it has been an easy transition because we've been having some beautiful weather! Sunny, warm days, with not a cloud in the sky. But just when we were getting cocky about it, the last 2 have been dreary and rainy, 

With the cooler, sometimes wet days, and the fact it is dark by 7:30 (soon to be even earlier!) I have soup on the brain all the time. When I'm making my meal plan I find myself having to make sure I'm not getting into a rut. Soup, chili, chowder, stew...there are SO many I can't wait to enjoy, but let's face it I've got plenty of time since the cold weather months always drag on. 

My go-to chili recipe will forever by my Crock Pot Chili, which is always a hit, and so easy it's one of those recipes you can memorize after making it a few times. 

But as good as my classic chili is, recently I found myself craving something different, and shock of all shocks, a copycat recipe came to mind. I wanted Wendy's chili, but didn't want to leave my house. I knew there would be a copycat recipe on the internet, but who knew there would be so many! So after reading what was probably close to a bazillion....yes it was that many, don't doubt me, I took a little something from many and started cooking.

My oh my! This is so close to the original, if I close my eyes, I would swear I just hit the drive-thru! For me, the things that set Wendy's chili apart from many, mine included, is the two types of beans, peppers and celery. My grandma always used kidney beans in her chili, and while I don't for mine, for this one, they are a must! 

We love this topped with cheese, diced jalapenos and oyster crackers. Sour cream, avocado and diced onions would be wonderful too. If you know anything about Wendy's you know a cup of chili and a baked potato are the perfect combo...so that would be a great use for some of the leftovers the next day. A big scoop of this down over a fluffy baked potato...mmmm good! 

I hope you are enjoying fall thus far. Get out there to the pumpkin patch, apple orchard or fall festival! When you come home know you can have a big bowl of chili to warm you up, and celebrate all that soup season has to offer!

Copycat Wendy's Chili

2 lbs. ground beef

1 (29 oz.) can tomato sauce

3 celery ribs, finely chopped

1 green bell pepper, finely chopped

1 medium white onion, finely chopped

2 (15 oz.) cans kidney beans, drained

2 (14 oz.) cans diced tomatoes, undrained

2 (15 oz.) cans pinto beans, drained

2-4 TBS chili powder

1 TBS cumin

1 TBS sugar

2 c. water

2 beef bouillon cubes 

Salt and Pepper to taste

In a large pot or Dutch oven, brown beef until no longer pink. Remove. In leftover drippings, saute onion, pepper and celery until soft. Return beef to pot. Add beans, tomato sauce, diced tomatoes, cumin, chili powder, sugar, water, bouillon, salt and pepper. Stir well and bring to a boil. Reduce heat and simmer for for 45 minutes-1 hour covered. Serve with favorite toppings.

 Shared at Weekend Potluck

Summer Time Retro Take Along

 I distinctly remember the first time I had this salad. We were at a potluck in the church I grew up in. I can see the basement, the kitchen, the tables set up. I can smell the aroma of all the dishes brought in by church ladies. Those potluck dinners are some of my fondest memories of the church I spent so much time in when I was a little girl. 

In fact, to this day whenever I think of certain dishes, those memories are what I associate with them. This salad being at the top of the list. I even remember the sweet lady who used to bring it every single time, and how excited all of us kids were for it! Simpler times when the little things meant so much!

If you've never had this salad (and yes, it does happen, my husband wasn't familiar with it until me!) think taco salad, but taken to a new level with nacho cheese chips and a sweet, tangy dressing. 

It's funny because I don't think us kids who were wolfing it down back then even thought about what dressing was on it. I would still happily eat it like that today, but for my boys, I left the dressing on the side. They are very particular about what dressings they like, and I didn't want to ruin in for them. In fact, they topped theirs with salsa instead! (YUM!)

There is another advantage of leaving the dressing on the side. If you're taking this to a cookout...it won't get soggy! The chips stay nice and crisp. In fact, if you do need this to travel, I would make the base salad, take the chips, cheese and dressing with you, and finish it off right before serving! 

Classic recipes never go out of style. We just need to be reminded of them now and again. Once those memories come rushing back, every single bite is as delicious as the very first one!

 Doritos Taco Salad

1 lb. ground beef

1 large head iceberg lettuce, chopped

2 bell peppers, finely chopped, red and yellow 

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

1 packet taco seasoning

2/3 cup water

5 Roma tomatoes, seeded and chopped

1 (9 oz) bag nacho Doritos, crushed

1 cup shredded sharp cheddar cheese

1 (16 oz.) bottle Catalina dressing

Assorted toppings

In a large skillet, brown beef until no longer pink. Drain if needed. Add water and taco seasoning. Bring to a boil. Reduce heat and simmer for 5 minutes until thickened. Remove from skillet and allow to cool. In a large bowl mix lettuce, tomatoes, pepper, beans and beef. Stir well. Gently fold in chips and cheese. Serve immediately with dressing on side. *NOTE* Many people serve this already dressed. Simply add dressing and mix well. I like serving it on the side so it doesn't become soggy. 

 Shared at Weekend Potluck

 

 

One Skillet Brings Chilhood Memories

 Did your mom make Hamburger Helper when you were a kid? Mine definitely did! I remember helping her choose which kind we would get at the store. It was a quick, simple meal for a working mom and she never got any complaints from my dad and I. 

Funny story though- she was forbidden from making Tuna Helper because when they were first married and still learning to cook...she made that one a lot...according to dad A LOT...so yeah he got a little burned out on it. To this day, and they have been married for almost 43 years...it's never showed up in the house again. 

I will admit, when the boxes of this convenience meal go on salt for $1 or less, I will grab a couple to keep in the pantry. No shaming! There are great to have on hand when I'm testing new recipes for all of you...and it turns into a disaster! When the experiment ends up in the trash...it's so nice to know I can reach into the back of the cupboard and still feed the family. 

If you enjoyed the boxed variety growing up, but want to stay away from the processed foods, this homemade version will knock your socks off! This was one of those meals I made that immediately got rave reviews and I was promptly told to make again. 

The best part? Just like the boxed mix, this is a one pan supper! Everything cooks in one large skillet, can be on the table in about 30 minutes, and you have less clean up! I love pairing it with a fresh garden salad or a steamed veggie on the side for a complete meal. 

You just might have everything you need to make this in the kitchen right now! Simple ingredients lead to the flavors you will remember from when you were a kid. Be sure to read my note about the pasta to meat ratio too. This is how we like it, but I have some tips if you feel like your family would enjoy it with more/less pasta or meat. 

I am not one to shame anyone for taking some help from the store and convenience foods. You want to use something from a box or the frozen food aisle? Go for it. We all need to make dinner time a little less stressful, and using those things once in a while isn't an issue in my kitchen. But I also love finding ways to make the ones we enjoy with fresh ingredients that I control so I can feel just a little bit better about my big bowl of creamy pasta in front of me! 

Homemade Hamburger Helper

1 lb. ground beef

1 lb. elbow macaroni

1 (32 oz.) box beef broth

1 TBS ketchup

1 tsp. yellow mustard

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. seasoning salt

1 c. sour cream

1 c. shredded sharp cheddar cheese

Dried Parsley

Salt and Pepper

 In a large skillet, over medium high heat, brown beef and drain if necessary. In a small bowl whisk together ketchup, mustard, garlic powder, onion powder, seasoning salt, salt and pepper. Add to beef and stir well. Add beef broth, scraping bottom of skillet. Add macaroni and stir well. Cover and bring to a boil. Reduce heat and simmer for 10-12 minutes until macaroni is cooked. Remove from heat and stir in sour cream until smooth and creamy. Put skillet back over low heat. Stir in cheese until melted. Garnish with dried parsley. *NOTE* We like this ratio of beef to pasta. If you want less macaroni, only use half the box. Or if you want more beef, use 1 1/2 lb. with the whole box of pasta. If it's too thick when finished, or sits a while, add a little extra beef broth to make it creamier. 

 

 

Shared at Weekend Potluck

 

Spring...Somedays

 After some major snow in January and February, here in Indiana, we got a lovely taste of spring over the past few weeks. It was 50 degrees on February 27th, my birthday! That is unheard of! Then last week we had a few days in the 60's and one afternoon it even got up to 70! It was just what my mood needed. The dark, gray, cold, gloomy winter days tend to chip away at my soul. So, some warmth and sunshine really helped! 

But alas, it is March in the Midwest,  o as I type this I'm watching the weather on the news and hearing "chance of winter like weather on Monday." Of course there is! Just when we were getting use to the idea of spring! Then again, I hear Colorado and Wyoming are supposed to get snowfall totals measured in FEET this week, so I won't complain too much! 

Either way, spring is close enough to smell, and there will soon be more days that feel like than ones that don't, so our meals will start to reflect that more and more. However, soup is one thing that doesn't have to go away quite yet. Sure, fall and winter are when soup, chowder and stew season goes into full swing, but rainy and chilly spring days scream soup weather too! 

This is where today's recipe comes in. Creamy Taco Soup is the next rainy night supper you will crave! It comes together in almost no time, so it's perfect on those nights when you're in a rush to get out the door again, or just too tired to deal. What is it about being out in the elements (snow, wind, rain...doesn't matter) that is simply exhausting? 

This is not a spicy soup, but you could easily add some heat! Swap out half the diced tomatoes for some Rotel, or add a small can of green chilies. You could even saute a diced jalapeno to the onion pepper mix. I love when recipes are easily adaptable to all palates! 

This would be a great one to keep handy for Cinco de Mayo too! It's coming quicker than you think and while conditions are improving across the country (thanks be to God) big restaurant celebrations probably still aren't the best idea. So, a pot of this soup, an ooey gooey quesadilla and some chips and salsa, and you can have yourself a pretty stellar fiesta at home!

If we can just hold out a little longer, sunny warm days are ahead. I can't wait until we are sweating because of the heat, but I will take any kind of warm up I can get. And on those days when mother nature tricks us, a big bowl of delicious warm soup can turn a gloomy mood around!

 Creamy Taco Soup

2 lbs. ground beef

1 medium white onion, finely chopped

1 large red bell pepper, chopped

2 cloves garlic, minced

6 c. beef broth

1 1/2 c. heavy cream

2 c. shredded Mexican blend cheese

2 packets taco seasoning

1 (28 oz.) can diced tomatoes, with juice

Salt and Pepper 

Tri-colored tortilla strips

In a large stock pot over medium high heat, brown ground beef with onion, red pepper and garlic. Once cooked, drain if necessary. Add beef broth, scraping bottom of pan. Add tomatoes and taco seasoning. Stir well. Bring to a boil. Cover and reduce heat. Simmer for 15 minutes. Add cream and shredded cheese, stirring constantly until cheese melts. Season with salt and pepper as needed. Serve with tortilla strips. 

 Shared at Weekend Potluck

Shared at Meal Plan Monday

Slow Cooker Salad

Are you a bit confused? A salad? In the slow cooker? Warm? What?? This dish starts out in your slow cooker, but ends with a big beautiful taco salad on your plate! 

We probably eat Mexican food out more than other cuisine; and that's saying something because we have too many restaurants we are regulars at to list. But if I were add up all the visits to each, I have a feeling our favorite Mexican place would have the most. 

Every Saturday night we go to church, and then out for supper. Yes, even during the pandemic. (Well, once places opened back up I mean.) We have found most restaurants are following our state's guidelines very well, and we want to support them as much as possible. We have definitely done more take out in the past year as well, but dining out is important too because those servers depend on that tip money. The places we love are doing an outstanding job cleanings, wearing masks and keeping everyone safe. 

In fact, our first dining out experience last May when we were able to, was our favorite Mexican place. This place is dangerous...it is only 2 minutes from our house, literally on the other side of our neighborhood. They opened up about 2.5 years ago and quickly became our go-to. How much do we frequent them? Well, let's just say we are like the "Norm of Cheers" when we walk in. They all know us, know our kids' names, and usually can guess what we will order. 

Does this obsession with our little taqueria stop me from making Mexican at home? Nope. I make it often in my own kitchen too. 

I love this recipe because the beef can be prepped in the morning, cook all day while you're at work, and then you can assemble the salads when you get home! A delicious taco salad with warm, seasoned beef, topped with anything you like. 

This would be great for a crowd too...you know, when we are allowed to have crowds again. A big taco salad bar can feed an army on the cheap! Not to mention be super fun for everyone to make their own creation. 

Want some extra protein? Add a can of pinto or black beans to the beef mixture! That would be delicious! Want a little extra heat? Add some diced jalapenos! You can truly take this template and make it your own!

Not very often can we say our salad supper came out of the slow cooker, but this time it is true and delicious! Exactly what you need if your favorite Mexican place isn't quite ready for dine in guests yet! 

Slow Cooker Salsa Verde Beef Taco Salad 

2 lbs. ground beef

16 oz. bottle salsa verde

1 medium white onion, chopped

2 garlic cloves, minced

1 (15 oz.) can corn with red and poblano peppers, drained

3 Romaine hearts, chopped

3 Roma tomatoes, diced

Sliced Black Olives

Pickled Jalapenos

Sour Cream

Shredded Cheese

Tri-Color Tortilla Strips

Lime Wedges

 Salt and Pepper 

In a large skillet over medium high heat, brown beef with onion and garlic. Drain if necessary. Transfer to slow cooker. Add corn and salsa verde. Stir well. Cook on LOW for 3 hours until flavors develop. Keep warm until ready to serve. On each serving plate, add lettuce, beef mixture and favorite toppings.

 

 

A Tatsy Twist on Pasta Night

 We love pasta. Like LOVE pasta. It's definitely one of our most eaten meals. All kinds. All flavors. We can't get enough. But we shouldn't eat it as much as we would like, so I am so excited to have such a tasty alternative when those pasta cravings hit. 

Since we were married, Mr. E raved about his aunt's lasagna. It was hands down the best he ever had and he begged me to get the recipe. So, I did...and I promptly told him there was no way I was making it. I swear that recipe had 184 steps LOL. Okay, that might be an exaggeration, but it was most definitely an all-day process, and as a newlywed, and then a year later, a new mom, it wasn't happening. 

Fast forward to many years later yes...that long, we were invited over to her house for supper. We were actually working on a project that took multiple sessions, and each time, she let each of us pick what we wanted her to make for supper. One guess as to what my husband chose. Yep. The lasagna. Only one problem...she is now gluten free! So, she made 2 pans. One of the traditional (and yes, it is a fantastic lasagna, and I knew why he had raved about it for so many years) and one with polenta rounds instead of noodles. That version was absolutely delicious as well! 

I had seen polenta on cooking shows a thousand times, and when I worked at Bob Evans, one of my favorite breakfasts was "fried mush" with butter and warm syrup. But I had never made it at home, and knew that had to change. I just had to figure out which pasta sauce I would serve with it. Easy. My slow cooker bolognese sauce that is filled with flavor. 

If you've never seen the precooked, formed polenta, it comes in a tube (think bulk sausage shape) and can usually be found on the dried pasta aisle or the dairy section. Some are shelf stable, some need refrigeration. It slices easily and then can be sauteed in oil, baked, broiled or used in casseroles, like lasagna! 

We felt very fancy the night I made this. Like we were having dinner in a old world Italian restaurant. The boys loved it, and I enjoyed the fact it was like we were eating pasta, but in a new way! 

If you are gluten free and missing some pasta, you will love this! Plus since the sauce cooks separately, you could cook the polenta, and some pasta too, using the sauce for both, and satisfy everyone at your table. 

We won't be giving up our pasta nights any time soon, but I am happy to know I can switch it up now and again with another delicious meal with familiar flavors.

 Polenta with Bolognese Sauce

2 lbs. ground beef

5 TBS olive olive, divided use

1 medium white onion, diced

3 celery ribs, diced

2 carrots, peeled and diced

1/4 c. chicken broth

2 (28 oz.) cans crushed tomatoes

3 dried bay leaves

1/2 c. half and half

2 TBS dried parsley, extra for garnish

2 garlic cloves, minced

1 (18 oz.) tube precooked polenta, sliced into 1/2 inch rounds 

Salt and Pepper

Parmesan cheese, for serving

 Heat 2 TBS olive oil in large skillet over medium high heat. Saute onions, celery, carrots and garlic for a few minutes, until softened. Add ground beef and cook until browned. Season with salt and pepper. Drain if needed. Transfer to slow cooker. Add tomatoes and chicken broth. Stir to combine. Lay bay leaves on top. Cook on LOW for 6 hours. When cooked, remove bay leaves and stir in half and half. Leave on warm until ready to serve. To prepare polenta, heat 3 TBS olive oil in large skillet. Carefully place polenta rounds in oil and cook for 2-3 minutes on each side until golden brown. To serve, lay 3-4 rounds of polenta on each plate and top with bolognese sauce. Sprinkle with parsley and serve with Parmesan cheese.  *NOTES* The polenta will splatter when cooking. BE CAREFUL! A splatter screen helps a lot. Do not crowd the pan with polenta. Cook in batches if needed. The sauce can be cooked ahead of time, refrigerated and reheated at time of serving.

 

Shared at Weekend Potluck
 

Valentine's Day At Home

You and I both know restaurants across America can't keep up with the reservations being made for Cupid's special day, especially with it being on Friday night. I am sure most are booked by now, and there are many men out there who waited too long trying to figure out what they are going to do now!

Mr. E and I have learned many things after being together so many years. One of them being Valentine's Day at home can be just as special as a fancy dinner out. Sure, I love to go out to eat. Someone else cooks. Someone else cleans it up. It's a great treat for me, but it also means finding a sitter for Max, getting dressed in real clothes, doing my hair, my makeup...sometimes I'm just not feeling it.

Plus, ever since we had Alex, and now with Max too, we make the day more of a family time. We have gifts for each other, for the boys, they have them for each other, I make a nice meal, complete with something sweet, and we just hang out.

Since all of my boys love Asian food, this would be a fantastic idea for Valentine's Day. And if you're looking for something special to make your sweet heart, this simple dish would be a great place to start planning that menu!

Thai food can sometimes be really spicy, but this isn't, so don't worry if you're feeding little ones, or wimps like me. However, if you do like it hot, like my husband and oldest, you can serve some hot sauce or chili paste on the side they can add as they like.

Filled with unique flavors, this is spot on for dishes I get when we do go out for Thai food. I love the cool crunchy cucumber on top. They really add a little something extra to a meat and rice supper.

If you're staying home this Valentine's Day, Easy Thai Beef would be a simple, tasty way to enjoy a nice meal with your special someone. Or if you are getting treated to a night out, add this to your meal plan for the week anyway!

Easy Thai Beef

2 lbs. ground beef

2 red bell peppers, diced

1/2 c. + 1 tsp. soy sauce

1 TBS sugar

Juice of 2 limes

5 large garlic cloves, minced

2 TBS Thai basil, finely chopped

1/4 tsp. dried red pepper

1 English cucumber, thinly sliced

Pinch of salt 

Pinch of pepper

Cooked White Rice

In a large skillet over medium high heat, brown beef until no longer pink. About half way through cooking, add bell pepper and garlic.  In a small bowl whisk together 1/2 c. soy sauce, lime juice, sugar and dried red pepper. Set aside. In a medium bowl combine cucumbers, 1 tsp. soy sauce and 1 TBS basil. Stir well. Set aside. When meat mixture is browned, add soy sauce mixture and 1 TBS basil. Stir well. Reduce heat to simmer and cook 10 minutes until reduced. Serve beef over cooked rice and topped with cucumbers.

Shared at Weekend Potluck
Shared at Meal Plan Monday

All In A Name

I often wonder how recipes get their name, because I know as a food writer I sometimes struggle to give food a name that is accurate and eye catching. Sure, sometimes it's obvious, I mean you can't do much with "Roasted Broccoli", but when you want to describe something, and maybe be a little catchy, it can be a little more difficult.

So, right off, let me honest. I have NO idea why this casserole is considered "Amish." I simply have it, and made it, because a friend gave it to me, knowing how much we love egg noodles; and of course casseroles.

Now, I have a couple theories as to why it's "Amish." See, my family comes from Pennsylvania, and there things are deep rooted in simplicity. No frill ingredients like noodles, ground beef and some pantry staples might just be the key to how this delicious meal got its name. I get you have most of what this recipe calls for in the kitchen cupboard and fridge right now.

However it was names, quite frankly, it doesn't matter to me! For me, it's a simple casserole that is as hearty as it is yummy, and quickly became a favorite in our house.

If you're looking to make dinner time more simple in 2020, or maybe even stay on budget more, this Amish Casserole is a terrific place to start!

Amish Casserole

1 lb. ground beef

1 lb. egg noodles

1 can cream of mushroom soup

1 can tomato soup

1 c. milk

2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 TBS dried minced onion

Salt and Pepper

Dried Parsley

Paprika

Preheat oven to 375. Cook noodles according to package directions. Brown beef over medium high heat. Drain if necessary. In a medium bowl combine soups, milk, Worcestershire, garlic powder, onion, salt and pepper.  Whisk well. Drain noodles. Add to beef. Add soup mixture. Stir well. Transfer to a greased 9x13 baking dish. Sprinkle with parsley and paprika. Bake for 25 minutes until browned on top.

 Shared at Weekend Potluck
Shared at Meal Plan Monday



Inspired by Mr. Food

Sloppy Joe With A Twist

Since we always have ground beef in the freezer, at least once a week I cook a meal using it. Sometimes more than once. And one of the things that always comes to mind when I am looking for my weekly hamburger recipe is sloppy joes...duh! 

We love a good sloppy joe, and I have found some unique ways to serve them. My Sloppy Potatoes and Mexican Sloppy Joes to just name a couple. And now we have another oh so yummy way to get our sloppy on.

A good Philly Cheese Steak isn't the easiest thing to come by here in Northern Indiana, but it remains one of our favorite sandwiches of all time, and inspired this mama to find a way to get those flavors in a whole new way!

Yep, we're taking the tasty stuff from a dripping good cheese steak, and putting them into a ground meat mixture instead.

These come together in almost no time, so perfect for the hustle and bustle of this time of year! 

Don't be afraid to take a classic loved dish and switch it up just a little bit. You never know what new favorite you'll find!

Philly Sloppy Joes

1 lb. ground beef

1 green bell pepper, chopped

1 (4oz.) jar sliced mushrooms, chopped

2 TBS butter

1 medium white onion, chopped

1 tsp. steak seasoning

1 TBS Worcestershire sauce

2 TBS ketchup

1 c. beef broth

1 TBS cornstarch

Salt and Pepper

Hamburger Buns, toasted

Provolone cheese

In a small bowl combine beef broth and cornstarch. Whisk until combined. Set aside. In a large skillet brown beef until no longer pink. Season with salt, pepper and steak seasoning. Remove from skillet. Melt butter. Saute' onions, peppers and mushrooms until soft, about 5-7 minutes. Add beef back to skillet with Worcestershire and ketchup. Stir well. Increase heat to high. Add beef broth mixture and stir constantly until slightly thickened. Assemble sandwiches, leaving tops off. Place in warm oven for a few minutes to melt cheese.

Inspired by Fox Valley Foodie

Shared at Weekend Potluck

So Much Ground Beef

I've shared with you many times how we are blessed to have "freezer beef" on hand all the time. I seriously don't know what I would do if I had to by ground beef, steaks, roasts, etc. at the supermarket every time I needed them. I know for sure my grocery budget would explode, and because of that I'm sure some of our favorite meals wouldn't happen as often as we like.

The last time we filled the freezer, is when this recipe happened. But there is a tiny back story first. Every year for Mr. E's birthday, I make his favorite Beef Stroganoff. Well, this year when his special day rolled around in July, we were uber busy, and I was a bad wife. I forgot. Thankfully, I am a great wife in many other ways, so it was over looked.

Fast forward several months later and I decided I needed to make it up to him. Great. Crock Pot Beef Stroganoff makes a tasty, hearty meal on a chilly night too. But when I went to the freezer...no round steak, which is what I always make it with. However, there was a ton of hamburger.

I had seen other people make stroganoff with ground beef a lot, so I knew it wasn't totally out of the realm of possibility, I just wasn't sure how the boys would like it since they are so used to the original.

Well, I am so happy I took a chance because we all loved it! I'm talking lick our plates clean like. Mr. E agreed it was a nice alternative, and for us, a great way to use up the ground beef we always seem to have extra of.

Sometimes taking a favorite dish and switching it up just a little is exactly what we need to keep that meal plan exciting...and of course delicious!

Ground Beef Stroganoff

2 lbs. ground beef

1 lb. white mushrooms, sliced

1 medium white onion, finely chopped

1 packet onion soup mix

1 tsp. garlic powder

4 c. beef broth

7 TBS cornstarch*

7 TBS cold water*

1 c. sour cream

Salt and Pepper

Cooked Egg Noodles

Dried Parsley

In a large skillet or Dutch oven, brown beef with onions until no longer pink. Season with soup mix, garlic powder, salt and pepper. Add mushrooms and cook for 3-5 minutes more until they start to brown. Add broth, increase heat to high and bring to a boil. In a small bowl whisk together cornstarch and water until smooth. (This is a slurry.) While beef mixture boils, slowly add slurry mix stirring constantly until it starts to thicken. (This should happen quickly.) Reduce heat to medium-low and simmer for 15 minutes. Remove from heat. Stir in sour cream. Serve or egg noodles and garnish with parsley. *NOTE* This is the amount of cornstarch and water I used to get the thickness we like. You might need to use more/less depending on what your family prefers.

Inspired by Spend with Pennies 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Post Turkey

So, how many days are you planning on eating those turkey leftovers before you say "NO more!" I will be honest, I love leftovers, and will usually make sandwiches with them for a few days, and then plan one night where we eat all the leftovers and have another mini holiday meal. But after that? I'm done.

Sure, there are a ton of ways to re purpose them too. You can substitute that tasty roasted bird in almost any recipe that calls for cooked chicken, like my Chicken, Broccoli Rice Casserole and Roasted Chicken Noodle Soup.

But after all that turkey, if you're taste buds are calling out for something completely different, these burrito bowls will be such a welcome change. Plus, they will come in handy when you've still got company hanging out for a while. (Or the ones that are coming back in just a few weeks!)

Keep the meat and rice warm, and put out a huge toppings bar! Your guests will love it! And of course, they are perfect for a busy weeknight meal too!

We look forward to that huge holiday meal all year long; and that includes leftovers too. But after that love affair is over, and you want something that doesn't include the words turkey or dressing, reach for your Crock Pot and have a Mexican night at home! 

Crock Pot Smothered Burrito Bowls

2 lbs. ground beef

1/4 c. dried minced onion

1 (10 oz.) can Rotel

2 (15 oz.) cans mild chili beans*

1 tsp. cumin 

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 packet burrito seasoning*

1/2 c. water

 Hot White Rice

Shredded Mexican cheese

Diced Onion

Diced Tomatoes

Pickled Jalapenos

Sour Cream

Salsa

Salt and Pepper 

In a large skillet brown ground beef until no longer pink. Drain if necessary. Spray a Crock Pot with nonstick spray. Add ground beef, dried onions, chili beans, tomatoes,  seasonings, water, seasoning packet, salt and pepper. Stir well. Cook on LOW 5 hours. Serve over white rice with suggested toppings. *NOTE* Use hot chili beans for more spice. Burrito seasoning packets can usually be found with the other packets, but taco works well too. 

Inspired by Sweet Little Bluebird

Shared at Weekend Potluck 
Shared at Meal Plan Monday