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

When My Boy Asks

 My kids are so used to me planning diverse menus with many of their favorites every week, it isn't often they feel the need to request something, unless I ask them for input. But every once in a awhile, Alex will ask for me to make something he is craving, rather it be a beloved favorite or he wants me to try a new recipe. Such was the case when it comes to the new pasta bake I'm sharing today and boy am I glad he asked because it lead to something delicious and a recipe I am quite proud of! 

We are going on month 302 of this pandemic...or so it seems...and while I do think our family has adjusted to the things are the best we can, there are still moments I find us whining about things we miss. And that's okay. We all deserve to have a little whine now and again after what we have endured over the past year! Even my kids have truly stepped up to the challenge of "the new normal" better than I could have ever expected. 

My 4 year old will gladly wear his mask if I allow him to go into a store with me (which isn't often, and it helps the mask has either a panda or Baby Yoda on it!). My teenager goes to school every single day, in a mask, for 7-8 hours, without much complaint. He only gets to take it off when he eats lunch, which by the way is no longer with his friends, but in an assigned classroom where the food is brought to them and they eat at their desks. (I'm not complaining, our school has done an outstanding job at protocols this year and I'm so pleased we've been in-person with only a couple weeks of preventative remote since August!) But everyone is human, and sometimes a "oh I miss ___" will come out of one of our mouths. 

Alex's most recent lamenting was about buffets. Yes, we were a buffet loving family. We enjoyed a tasty Asian buffet, seafood buffet and the dinner buffet at our local Pizza Hut. In this case, it was the last one Alex was missing. No, not because of the all you can eat pizza, but instead the pasta they always served on it. He could eat plate after plate of their cavatini. I don't blame him, the other one they always had, a spaghetti with a white, cream cheese sauce makes me drool just thinking of it. (In case you're wondering, no it wasn't Alfredo. It was completely different, and it will be the next one I master!)

So when my oldest baby was sad because he had a hankering for this cavatini, and asked if I thought I might be able to come up with something similar, this mama had to try! Well, I don't want to pat myself on the back too much, but even I have to admit I hit it out of the park! 

This copycat is spot on! Both Alex and his dad couldn't get over just how close to the original it tasted. The boys was thrilled and I scored major mom points! 

This pasta casserole is sort of like a pizza, pasta combo so your kids will probably love it as much as mine! Maybe they have been asking you to try something new, and now you have your answer!

 Copycat Pizza Hut Cavatini

1 lb. rotini pasta, cooked to al dente

1 lb. mild Italian sausage

4 oz. pepperoni, chopped

1 medium white onion, finely chopped

1 red bell pepper, finely chopped

1 clove garlic, minced

1 TBS olive oil

2 (24 oz.) jars tomato and basil spaghetti sauce

1 1/2 c. shredded pizza blend cheese

2 TBS grated Parmesan/Romano cheese

1/4 tsp. dried red pepper

1 tsp. Italian seasoning

Salt and Pepper

Dried Parsley

Preheat oven to 350. While pasta cooks, brown sausage in large skillet. Drain well. Set aside. Wipe out skillet and add olive oil over medium high heat. Saute onion, bell pepper and garlic in oil until tender, about 5 minutes. When pasta is cooked, drain well. In a large bowl combine sauce, sausage, onion mixture, pasta, dried red pepper, Italian seasoning, salt and pepper. Stir well. Transfer half pasta mixture to a greased 9x13 baking dish. Sprinkle with Parmesan cheese, half pizza blend cheese and half pepperoni. Add other half pasta mixture, rest of pepperoni and top with pizza blend cheese. Bake for 45 minutes until brown and bubbly. Sprinkle with dried parsley before 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

Mexi Night Side Dish

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

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

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

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

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

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

Mexican Bean Salad

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

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

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

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

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

One Month

One month. 4 weeks. 20 days. Of what? SCHOOL! We have almost made it. We've been checking those 180 days off the calendar and it's almost time to put our Sharpie away.

I know many of you will actually see your school year come to an end before us, but I am okay with going until May 31st. Why? Because come August, we get an extra week of fun!

While we can see the light at the end of the tunnel, we can't shift into coast quite yet. There is SO much to do. Let's see, Adam and Alex just got back from a week in DC for the 8th grade class trip. Next week Alex will be confirmed into our church. There is Mother's Day. Alex's first school dance. An award ceremony for an academic award he's received (YAY!!!) Memorial Day and then finally Graduation. Whew...I'm tired just thinking of it all. And that's not to mention the every day homework, finals to study for, and you know, life.

Time for mommy to bust out some easy meals so supper time doesn't become ham sandwiches every night. And for me, that means casseroles! I have a hundred of them, and would love a hundred more. This one has three of our favorite things included. Sausage. Mushrooms. Rice.

Seriously. These boys I live with could eat rice every single day. From the oldest to the baby, it is basically a food group to them. Hence why I knew this would be a hit; and boy was I right.

If you're winding down the school year, but it is busier than ever, maybe you can use a simple casserole supper too! 

Sausage & Wild Rice Casserole

1 lb. bulk pork sausage

8 oz. white mushrooms, sliced

1 red bell pepper, diced

2 celery ribs, diced

1 medium white onion, diced

1 tsp. dried thyme

1/2 tsp. garlic powder

1 (6 oz.) box wild rice mix

1 can cream of mushroom soup

1 3/4 c. chicken broth

1 c. finely shredded cheddar cheese

Black Pepper to taste 

Dried Parsley

Preheat oven to 375. Spray a 9x13 baking dish with nonstick spray. In a large skillet, brown sausage until no longer pink. Drain off excess fat. Add veggies, thyme, garlic powder, seasoning packet from rice and pepper. Cook until veggies are crisp tender, about 5-7 minutes. Add broth, soup, rice and 1/2 cup cheese. Stir well to combine. Transfer to baking dish. (It will be wet!) Cover tightly with aluminum foil and bake for 1 hour until rice is tender. Add remaining cheese and parsley. Cook for 5 minutes to melt. Stir well before serving.

Hurry Up Picnic Weather

Summer time picnics are one of life's most simple pleasures, and something our family has been enjoying for a few generations now. They are part of some of my best memories as a kid, both with my grandparents, and with my mom and dad; and now I've carried on the tradition with Alex.

This year we are looking forward to introducing Max to the tradition, and we can't wait! Sure he won't be able to enjoy most of what is packed in the picnic basket, (And yes, for those wondering, I own an actual picnic basket!) but that's okay. It is more about the experience than the food. Well, kind of. The food is super important too.

We have our favorites. The stuff the boys always want me to pack, but I try to keep it fresh and new too. After all, we go on so many picnics every summer, I don't want it to become boring!

Pasta salads are a must, so it's a good thing I have a thousand versions, or so it seems. This is our first new one of the season, and it's a doozy! Super simple, but packed with flavor. If you can boil pasta and chop veggies, you can whip this up. It makes a great light supper on a warm night too. Just add some fresh fruit and crusty bread on the side. Or, make a batch on the weekend, and you have lunch for the week.

I can't wait until the sporadic warm days are more consistent, the rainy spring days subside, and we are loading up the SUV with coolers, that trusty picnic basket and head off to make more family memories!

Greek Pasta Salad

2 (12 oz.) boxes bowtie pasta

1 seedless cucumber, chopped

1 pint cherry tomatoes, halved

1 (6 oz.) jar kalamata olives, halved 

1 (4 oz.) container feta cheese, reserve a little for top

1 red bell pepper, chopped

1 c. Greek Salad Dressing

Cook pasta according to package directions. Rinse with cold water and drain well. In a large bowl combine pasta and rest of ingredients. Stir well to combine. Chill a few hours before serving. Garnish with extra cheese.

I Am Back

Whew. It's hard to believe my last post was back on July 18th. What can I say? We've been a little busy!!

For those of you who don't know, we welcomed our baby boy on August 11, 2016 at 1:37 pm.

Maxwell Charles Shartle Marshall was 8 lbs. 4 oz. and 19.5 inches long. He was born with a full head of hair, and we were in love at first sight, including Big "Brudder" (as we like to say) Alex. 

Alex was actually given the honor of naming his baby brother, and he chose "Max." The first time they met was one I had waited 9 months for, and one I will never forget.

His two middle names come from both of this grandpas. Charles is my father-in-law's middle name, and Shartle is my maiden name, and my dad is the last one, so we wanted the name to be carried on in some way.

Max is an absolute joyous addition to our family. We have all adjusted well to having a newborn in the house, and almost a month in, he has yet to wake up his big brother at night, which is good because the day I went into labor, was also his first day of 6th grade, at a brand new school.

It's hard to believe Max will be a month old this weekend, and I am simply trying to treasure every single second. Plus, Alex turns 12 on the 16th....so my boys are growing and I'm looking for the pause button.

So, you can understand why things on the blog are a little slow right now. Sure I'm still in the kitchen making sure my family is fed, but I won't lie, suppers are quick and easy right now, and I'm not really ready to try anything new yet.

This happened to be the last new recipe I did make about 2 weeks before Max was born. It's my take on a dish Alex had at Popeye's Chicken and loved. It's a super simple all in one meal with just enough kick to make it exciting. Add a salad or some fresh fruit on the side and dinner is done.

I promise to get back into the swing of things at some point. But right now baby snuggles are a little higher on my priority list!

 Cajun Dirty Rice

4 c. instant white rice, cooked

1 lb. ground beef

1 medium orange bell pepper, finely chopped

1 small red bell pepper, finely chopped

2 tsp. Cajun seasoning, or to taste

1/2 tsp. garlic powder

1/2 tsp. dried celery flakes

1/4 tsp. red pepper flakes

2/3 c. beef broth

Salt and Pepper, to taste

Dried Chives, for garnish

In a large skillet over medium high heat, brown beef with peppers until no longer pink. Drain if necessary. Add rice and mix well. Add seasonings and beef broth. Reduce heat to medium low and cook and stir until liquid is absorbed, about 5-7 minutes. Garnish with chives before serving.

Another Recipe Contest

Yep, once again I am trying to see if a recipe I create can be named "best in show." I have to admit, I really enjoy entering recipe contests, but just don't have as much time to do them right now as I would like. (For those of you keeping track, I am almost 9 months pregnant...hence the short on time issue!)

But when I heard about this one from JSL Foods, I decided to make the time to enter one more before my days are completely full of bottles, diapers and cooing!

The idea was simple. They would send me whichever of their products I wanted to incorporate into a recipe and then I got to play and create in my kitchen. How cool!

I decided to use their Teriyaki Yakisoba Noodles, but in a different way than I normally would.

We are Asian food fanatics, but in the summer time, we are also salad ones too. We like eating lighter, cooler and more refreshing meals when the sun is beating down and it's too hot to move. So I decided I could take these tasty noodles, add some fresh ingredients, a tasty sauce and create a salad that is both filling and light at the same time.

This makes a terrific main dish, with some fresh fruit on the side. Or whip up a big batch of it for your next cookout. Feel free to add whatever veggies you think you would be delicious, I think I might add zucchini next time.

If you want to learn more about JSL Foods and all the great products they have to offer, check them out online, on Facebook and Twitter. Or, look for them at your local Safeway or Target store. Oh, and wish me Good Luck!!

Sweet n Spicy Asian Noodles Salad

3 packages Fortune Teriyaki Yakisoba Noodles, sauce packets discarded

1 (12 oz.) bag frozen cooked medium shrimp, thawed and tails removed

1 (8 oz.) bag frozen shelled edamame, thawed

1 lb. fresh broccoli crowns, cut into florets

1 red bell pepper, julienned

1/4-1/3 c. creamy peanut butter

1/4 c. soy sauce, extra for serving

1/4 c. lemon juice

1/2 c. chicken broth

3 TBS sesame seeds, extra for garnish

1-3 tsp. sriracha, to taste

Bring 2 large pots of water to a boil. When they are rapidly boiling, add noodles to one, and broccoli to the other. Cook EACH 2 minutes total. Immediately transfer both the noodles and broccoli to a large bowl of ice water to stop the cooking process. Drain well.  In a medium bowl whisk together soy sauce, lemon juice, chicken broth, peanut butter, sriracha and sesame seeds. Transfer noodles and broccoli to a large bowl. Pour sauce over. Add shrimp, peppers and edamame. Toss to combine. Chill for at least an hour before serving. Stir well again. Sprinkle with extra sesame seeds. Serve with extra soy sauce on the side. *NOTES* I use 2 teaspoons of sriracha, because I can't take much heat. Feel free to use less or more depending on the heat level your family enjoys. Or, you can always serve extra on the side. When you pour the sauce down over the noodles, you will notice extra. This is fine because it will absorb a lot while chilling. 

Cool Suppers for Hot Days

Oh summer, how I love thee. Even when the thermometer reads 90 before noon, the Indiana humidity is at 110%, and my 8 month pregnant body has sweat coming out of places I never knew existed. Yes, even with all of that, I am still summer's #1 fan. See, we have a saying in our family, "You don't have to shovel sunshine."

Did you catch that? 8 months pregnant. So many people are telling me "Wow this is flying by, but I'm sure it's not for you." Well, I have to be honest, IT IS! I can't believe our baby boy will be here in such a short amount of time. But, with so much left to do to get his nursery ready, he needs to keep baking a while longer!

Being pregnant in the summer isn't something many women would be okay with, but I am. Alex's birthday is in September, so apparently I'm just destined to enjoy the dog days of the season carrying a few extra pounds; and it's a blessing I am so thankful for.

But that doesn't mean I can't find my own ways to beat the heat. We are regulars at our local splash pads and pool. And I can always get inside with AC and put my feet up. Plus, when it comes to dinner time, I can make sure meals are light, cool and refreshing.

Such is the case with this terrific salad. Sure, it would be great at a picnic or at your July 4th cookout, but it also makes a tasty meal on a hot evening. I served it with some fresh fruit on the side and we were all satisfied without feeling stuffed.

These hot days are what I long for during those bitter cold winter months, so I for one will not complain. I will just find ways to make it a little easier on myself and this little bundle of joy of ours!

Shrimp Pasta Salad

1 lb. medium shell pasta

1 (12 oz.) bag frozen cooked shrimp, deveined, shell off, tail on, thawed

1 red bell pepper, diced

3 ribs celery, diced

1/4 c. mayo

1/4 c. zesty Italian dressing

2 tsp. Chesapeake Bay Style seasoning, plus extra for garnish

Salt and Pepper to taste

Cook pasta according to package directions. Meanwhile, remove tails from shrimp and cut each shrimp in half. In a large bowl combine shrimp, pepper, and celery. In a small bowl whisk together mayo, dressing and seasoning. When pasta is cooked, drain, rinse with cold water and drain well. Add to shrimp mixture. Pour dressing over. Season with salt and pepper. Mix well. Chill 2 hours. Before serving, sprinkle with extra seasoning. *NOTE* You might ask why buy tail on shrimp if you're going to take them off? I find with frozen shrimp, they keep their shape better if they are frozen with the tails on, and then removed later.