A Decade Gone By

Tomorrow is December 23rd. No, I don't think I need to tell you this, but the date is important to the story. See, 10 years ago, yes an entire decade, I left my life as a "working girl" to become a full time mommy to my then, 3 month old baby boy. 

Alex was born in September and I was lucky enough to take 3 months maternity leave. When I returned at the beginning of December, I had all intentions of being a working mom. We had a sitter lined up. We had a schedule of who would take him and when. Then, my very first full day back, my baby was sick for the first time, and I had to send him to the doctor with his Daddy. (Well, him and both grandmas....I wanted reinforcements. So, yes, it took three people to take the infant to the doctor's office.) I was sick with worry, and I spent most of the day in tears because I couldn't be there. 

When I got home that night, Mr. E and I talked long and hard about how we wanted our son to be raised. I had a month before he was actually going to start daycare. See, my mother-in-law had volunteered to watch him for the first month I was back at work to hopefully make the transition easier. And it did. I was able to go to work every day knowing he was in great hands at home, safe in his crib, being loved on every minute. But no matter how much that comforted me, I missed my baby. It was that simple. I wanted to be the one at home with him. 

So, after many conversations, some strict budget planning, and soul searching, we decided I would put in my two week notice so I could be a full time SAHM. As sad as I was to hand that letter to my boss, who was also a close friend, I was so relieved. I felt like a weight had been lifted from my shoulders. 

So, come December 23, 2004, I packed my desk into a box, I gave my hugs, I said my good-byes and I never looked back. It's a decision I have never regretted. Not for a single second. I have had the absolute privilege to be with my son every day, for the past ten years. I was the one here with him when he said his first word, took his first step, and every milestone in between. Even now as a 4th grader, I'm the last one he sees before school, and the first one he sees every day when I pick him up. 

Even on the worst days when I hadn't left the house in days, when he was teething and cranky, and I craved some adult conversation, I knew I was incredibly blessed to be at home with him, and I thanked God for allowing me to be. 

So today's recipe is dedicated to that career I left behind. To the fabulous people I worked with and still miss. I worked with a fantastic group of women, and one of things we were famous for was our carry-ins. Everyone would bring a dish to share and we would eat and eat and eat all day long. This would have been something they would have loved, and I wish I could have shared it with them. But it was given to me about a decade too late. A decade that has flown by in the blink of an eye; and been the most rewarding of my life. 

This would be perfect for any holiday party you're throwing. Your guests will love the amazing flavor, and you will adore how easy it is! 

Crock Pot Spicy Beef Queso

1 lb. ground beef

1 medium yellow onion, finely diced

2/3 c. water

2 TBS taco seasoning

2-4 pickled jalapeno slices, finely diced

32 oz. Velveeta, cut into 1 inch cubes

2 (10 oz.) cans diced tomatoes with green chilies

In a large skillet brown beef and onion over medium heat. Drain if necessary. Add jalapenos, water and taco seasoning. Increase heat to high and cook, stirring frequently, until liquid evaporates. Add beef mixture, cheese cubes and both cans diced tomatoes. Stir well. Cook on LOW for 1-2 hours. Stir well. Reduce heat to warm setting during party and stir often. 

Soul Food Saturday

I know for our family we are all about traditions. Every Thanksgiving we have the same recipes because they are someone's favorite. And for some we don't have every aunt, uncle or cousin to make those recipes all the time, am I right? So we NEED those comforts. Ever thought about mixing it up just because? Well this is where asparagus comes in. A twist on our favorite casserole takes a turn and adds some spice. Grab a plate, you've gotta taste this!


Loaded Asparagus Casserole
2 tbs. Unsalted butter
1 small onion, chopped
2 slices thick cut bacon, diced
1 can cream of mushroom soup
1/2 c. Half and half
2 cans asparagus tips, drained
1/4 tsp black pepper
1 c. Fried jalapeños, divided

In a medium pan add butter and allow to melt. Add onion and stir to combine with butter. Cook until onion has softened slightly. Add bacon and stir to combine. Cook until onions are clear and bacon is cooked through. Add mushroom soup along with half and half, then stir to combine until smooth. Add pepper and asparagus, stirring again to combine. Add 1/2 c. of fried jalapeños and stir gently to combine.
Transfer mixture to 9inch round baking pan. Place in 375 oven uncovered. Bake 10-15 minutes or until bubbling. Remove from oven and add remaining 1/2 c. of fried jalapeños  to top. Return to oven for additional 5 minutes or until top is browned. Garnish with dried parsley if desired. Enjoy!

Soul Food Saturday {Independence Day Edition}

With celebrations like Fourth of July; we have barbecue invites, pool parties, and family friendly gatherings full of great food. Why not bust out with a great salsa that works as a dip; and even a topping for burgers and dogs? This tomatillo salsa gives a one, two punch with as much heat as your family loves and freshness that can zest up any party food. Grab a chip and give this one a try, we're celebrating!

Happy Independence Day!

Quick Tomatillo Salsa

1 lb. tomatillos

2-3 jalapeños

Salt to taste

1 1/2 tsp. granulated garlic

1 bunch cilantro, chopped with stems

Water to cover

In a medium pot add tomatillos, and jalapeños. Cover with water. Add salt to season. Bring water to a boil and reduce heat to simmer. Simmer until tomatillos and peppers have softened. Allow to cool enough to handle. Reserve cooking liquid to the side. Remove cores of tomatillos and add to blender jar. Remove stems from jalapeños and chop. (Remove seeds now if less heat is desired) Then add peppers to blender jar. Add salt to taste and garlic. Then add 1/4 c. of cooking liquid to jar, and process until smooth. Add chopped cilantro and process until smooth.

Serve with chips, or use in your favorite pork dish. Enjoy!

Soul Food Saturday

With summer comes more time to grill; Along with more outdoor parties with family and friends. Who isn’t always looking for a new way to kick up an old favorite? For me it’s a given. Adding fruit to my Pico de Gallo salsa has become a favorite thing for me to do. Why not go one step further with it, and really wow everyone? A hollowed out pineapple serves as a serving dish for this simple salsa. Whether you scoop it up with chips or top your favorite burger, this one is sure to be a crowd pleaser. Grab a pineapple its party time!

Pineapple Spiked Pico de Gallo

 1 whole pineapple

1 small onion, diced

2 jalapenos, minced

4 Roma tomatoes, diced

½ c. cilantro, finely chopped

1 garlic clove, minced

Salt to taste

Juice from half a lime

Begin by slicing the pineapple in half lengthwise, then cut leaf end off. With a paring knife cut vertical and horizontal cuts into each side of pineapple; Taking care not to go all the way through the back side. Then with a sturdy spoon start along the edges and move to the middle of the pineapple removing the cut pieces. Place them in a medium sized bowl. Add remaining ingredients, and toss to combine. Taste for seasoning. Sprinkle with a pinch of salt if desired. Add finished salsa to hollowed out pineapple halves.

Serve with chips or along side your favorite burger toppings. Enjoy!

Soul Food Saturday

Looking for something a little different for breakfast? Why not add chorizo to your morning scramble to add a little twist? And a jalapeno or two to kick up the heat? Now that I have your full attention lets get to it! This one has all that plus cheese, a few veggies and more cheese! Grab a fork your gonna love this one.

Chorizo and Egg Scramble 
2 tbs. Olive oil
1lb. ground fresh chorizo
1 small onion chopped
2 jalapenos, diced
1 medium zucchini, chopped
8 eggs
1 c. Mexican blend cheese, plus extra for topping optional
Mexican Crema
Salt to taste

In a medium skillet add oil along with onion, jalapeños, and zucchini. Stir to combine, and cook 2-3 minutes or just until onions have slightly softened. Add chorizo. Be sure to break up while in the pan so it cooks evenly. Stirring frequently. Cook until chorizo is nearly done. Crack eggs into a bowl and beat. Add Salt to taste.  Add eggs to the chorizo mixture, and stir to combine. Cook until chorizo is done and eggs are desired doneness. Remove from heat and add cheese. Stir to combine, and allowed to melt slightly. Serve hot with extra cheese and Mexican Crema Enjoy!

Soul Food Saturday

There is something about having amusement park themed food that always brings back the memory of being there. On one of our trips to Six Flags Magic Mountain we had the most delicious fried fish we’d ever had. Jalapeno was hidden in the batter, how could you possibly go wrong with that? Not one way we could think of. So after some time of thinking it over I had to recreate it at home. This recipe feeds a crowd, so grab some friends this one will be a ride to remember!

Jalapeno Beer Battered Tilapia
3 lbs Tilapia fillets
½ c. dark beer
½ c. pickled jalapeno juice
½ c. water
½ c. diced pickled jalapenos
1 box beer batter fish fry 
Flour for dusting
Salt and pepper to taste
Oil for frying

In a large pan add approx 1 inch of oil to 370 degrees. In a medium sized bowl mix beer batter, beer, jalapeno juice, and water. Stir to combine. Add chopped jalapenos and mix. Add flour to shallow dish approx 1 cup will work fine, add salt and pepper. Then stir gently to combine. Coat each fillet with a light layer of flour. Tap gently to remove excess, and then dip into batter, coating both sides evenly.
Add each piece slowly to the heated oil, being careful not to crowd the pan. Cook until golden brown and cooked through. About 8-10 minutes. Serve hot, with more jalapenos or your favorite dipping sauce.

Soul Food Saturday #46

Can you ever get enough of anything stuffed with sausage and cheese? I thought not! I know I sure can't. So after seeing this recipe several different times I knew I had to try it. So how could I make it over the top? With more cheese of course! Yep a cheese blend with cream cheese makes these even better! Take these to your next party or just make them for a movie night they are sure to hit the spot. 

Super Stuffed Jalapeños

1 lb. ground hot sausage 

40 jalapeños
4 oz cream cheese, softened
1 c. Shredded Mexican cheese blend
Preheat over 350. In a medium skillet add sausage and cook until cooked through. Drain and set aside. In a large bowl add cream cheese, shredded cheese, and cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Bake in a 13x9 un greased pan. Cook until cheese bubbles and jalapeños are tender. Approx. 20 minutes. 
Weather you like them hot or room temperature they are sure to be a new favorite!  

Soul Food Saturday #29

Welcome to November!! Yep, that's right, Halloween is behind us, and the downhill coast to Thanksgiving and Christmas is here! In case you aren't paying attention, Turkey Day is 26 days from today, and here on EMM we're going to try to give you some ideas over the next few weeks for all those meals you'll have to plan when guests are visiting. Today, Bekki has got one I think would make a great breakfast or brunch, perfect for a crowd, because they can add their favorite toppings to personalize!

What comes to mind when you think of comfort? Warm blankets straight from the dryer, a fuzzy pair of socks; oh wait, we were talking about food right? Yes. Well one thing that I really enjoyed growing up was breakfast with the family. Whether it was a scrambled egg dish, first thing Saturday morning or a big cinnamon roll after church; that’s was always comforting to me. So, with that said here is one of my favorite scrambled egg dishes. Loaded with spicy sausage, and cheese who wouldn't want to dive in? Grab a fork quick these will be gone before you can pour a second cup of coffee.

Loaded Spicy Scrambled Eggs 

1 medium onion, chopped

2 jalapenos, sliced

3 mini sweet peppers, sliced

6 Spicy Sausage Links –Precooked, sliced

6 eggs

1 c. grated cheddar jack cheese

1 tsp. granulated garlic

Salt and pepper to taste

Sour cream –optional

In a large skillet add oil, onion, jalapeno, and sweet peppers. Cook until onions are clear and peppers have softened, stirring often. In a small bowl crack eggs, and add garlic, salt and pepper. Set aside. Then add sausage to pan with onions, and allow to warm through, toasting the edges slightly.  Beat eggs in bowl, and mix to combine seasoning. Then add to the pan, stirring to combine.  Stir often and cook to desired egg doneness. Remove from heat and add cheese. Stir to combine and allow cheese to melt.

Serve with a dollop of sour cream, fresh salsa or extra cheese!

Soul Food Saturday #27

Hello, and welcome to the weekend! We actually have a 3 day one because yesterday was Fall Break from school, so this house is especially cheerful! I hope you have some autumn fun planned over the next couple days. Bekki is in the kitchen today with a great Mexican meal that has had me drooling from the minute I first saw them!

After being under the weather for almost a week my sweetheart finally got his appetite back. He turns to me and says, "This is going to sound strange, but I'm hungry and I really want some MEAT, and anyway we have it is fine by me." So I suggested pepper steak burritos. This is a go to recipe that hits the spot every time I make it. With y­­our favorite toppings along side, you can get the perfect burrito for each person. Today we used fresh cooked salsa, shredded cheese and sour cream. You can customize this to your family and friends preferences.

 

 

Pepper Steak Burritos

2 large chuck steaks (approx. 3c.) cubed

2 red bell peppers, chopped

2 small onions, chopped

5 oz. mushrooms, sliced

2 jalapenos, chopped

1 envelope taco seasoning

2 tbs. olive oil

1 tsp. garlic powder

1 c. cilantro

8-super burrito size flour tortillas

 

In a large sauté pan, add oil, steak cubes, and garlic powder. Cook until all edges are browned.  Add onions, bell peppers and jalapenos, mushrooms, and taco seasoning. Stir to combine, cover and allow veggies to soften, stirring occasionally.

 

When ready to serve, warm your tortillas on a griddle pan or in the microwave. And have your favorite condiments ready, enjoy!

Soul Food Saturday #21

Welcome to the first weekend of September! Bekki is celebrating one of our favorite fall traditions in this house, football!!! We love the pigskin, and everything that comes with it, and she has a great recipe for the next time you're watching your favorite team!

To me it is officially fall when football season starts. Whether the weather has decided it or not food changes in our house. There is nothing like a big bowl of spicy chili with rice during a game. What would be better than having a little prep in the morning, to come home and have it all ready to serve up? This recipe does just that with the help of your slow cooker. It easily doubles for a big crowd with no extra time needed. I love that! So, to all of you football fans out there, this one’s for you!

 

 

 

Spicy 2 Bean Slow Cooker Chili Adapted from Taste of Home

 Cooking spray

 1 lb. ground beef

 1 large onion, chopped

 6 mini sweet peppers, diced

 2 jalapenos, diced

 2 medium garlic cloves minced

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

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

 1 (10 oz.) can of diced tomatoes

 ½ tsp. dried oregano, crushed

 1 tsp. ground cumin

 1 tsp. chili powder

 ¼ tsp. black pepper

 ½ tsp. salt

 2 ½ c. chicken broth

 

Coat a large nonstick pot with cooking spray. Add ground beef, onion, sweet peppers, jalapeno. Cook over medium-high heat until no longer pink. Add garlic and cook additional 5 minutes. Add meat mixture into a 5-quart slow cooker. Then add beans, tomatoes, oregano, cumin, chili powder, pepper, salt and broth. Cover and cook on low setting for 7 to 8 hours or until heated through.

Serve with rice and your favorite toppings, Enjoy!