Summer Needs To Slow Her Roll

  Anyone that knows me will tell you summer is my favorite season. Hands down. No contest. I love HOT sunny days by the pool, no setting an alarm and super fun days spent with my family. But most of all, I adore having my boys home with me, and I dread the first day of school. Yep, I am the mom that cries on that first day, no matter how old they get. 

So with August coming this week, I am starting to feel all the feels about my boys once again heading back to the classroom, and for the oldest, back to college. My mama heart hurts just thinking about it. 

However, this year's first day of school will look a little different four our big 2nd grader because Mommy will be joining him on the first day of school! How? Well, about two months ago I accepted the position of Admissions Director at his school, and it gives me the best of both worlds. It is part time, and the little guy can go with me when I work over the summer. Plus, it gives me time to continue my blogging and food writing, and I will continue to be a substitute aide in Kindergarten as needed as well. 

Our church and school community are truly like family, and I am so blessed to be so involved in both. The icing on the cake is when I drop him off in his classroom on that first day, I will be just down the hall in my office! Win win! 

But this excitement doesn't take away from the fact neither of us is ready for that first day yet! Summer needs to slow her roll and stay put a little while longer! 

So in that spirit, I'm sharing another recipe perfect for your next summer cookout! Let's face it, even after we're all back in school, those weekends will still be filled with fun in the sun! 

I have so many pasta salad recipe, but who doesn't enjoy a great basic macaroni salad? The hubby actually found this on YouTube one night and asked if I would make it...of course! It's got a creamy, sweet and sour dressing, some crunch from veggies and really goes well with anything you're grilling up! 

Thank you for always sticking with me on my blogging journey has life gets busier and I take on other adventures. My EMM family will always be a priority, even if new recipes have to be a little less frequent since I'm hanging out with the little guy at school! 

Can I use a different pasta?

Yes! I think rotini or shells would be great. I probably wouldn't use anything bigger. 

Can I use Miracle Whip instead of mayo?

I think they have such a different flavor profile, I wouldn't. Plus, with the addition of vinegar, it might be a little too tart. 

What other veggies could I use?

Any color bell pepper, some jalapeños for spice, diced cucumber or cherry tomatoes would be tasty!

Why don't I rinse the macaroni?

With most of my cold pasta salads, I always rinse with cold water and drain well. The creator of this recipe suggested to not rinse this one, to allow the dressing to really stick to it and it works SO well!  Be sure to read the recipe and tips to learn how!

Can I use a different vinegar?

I wouldn't recommend it. Apple Cider and others won't have the same flavor. 

How to store leftovers?

This salad will last in the fridge for 2-3 days in an airtight container.

 Best Tips

Do NOT rinse macaroni. Allow to sit at room temperature until it is almost completely cool. This makes it sticky and allows the dressing to adhere.

Before serving, stir well and if salad seems a little dry, add an extra dollop of mayo. Do the same thing when serving leftovers. 

Dice all veggies the same size for a perfect bite. 

Add diced poblano pepper or jalapeño for a little kick.

If you want to use Miracle Whip- the flavor will be a little extra tart. Try cutting back on the white vinegar. I haven't tried this, so I don't know results.

 Summer Macaroni Salad

1 lb. elbow macaroni, cooked to al dente

2 red bell peppers, diced

4 ribs celery, diced

1 bunch green onions, chopped

1/2 cup matchstick carrots

1 cup mayonnaise

1/4 cup white vinegar

1 1/2 TBS sugar

2 TBS Dijon mustard

Salt and Pepper 

After macaroni is cooked, drain well and let sit at room temperature to allow to cool almost completely. DO NOT RINSE. Combine the mayo, vinegar, sugar, mustard, salt and pepper and whisk well. In a large bowl, combine cooled macaroni and dressing. Stir well. Add chopped veggies. Stir well. Cover and allow to chill overnight. Stir well before serving. 

More Macaroni Salads To Try Next

Amish Macaroni Salad

https://everydaymomsmeals.blogspot.com/2019/08/tater-salad-inspired.html

Country Macaroni Salad

https://everydaymomsmeals.blogspot.com/2018/03/barbecue-season-is-coming.html

Tuna Macaroni Salad

https://everydaymomsmeals.blogspot.com/2015/06/a-cool-one-for-hot-day.html

Mom's Macaroni Salad

https://everydaymomsmeals.blogspot.com/2013/09/still-time-for-picnic.html

 

On The Blackstone Wagon

You know that moment when you see the new "it" thing and you say "What's all the hype? We don't need one." And then you find yourself jumping on the bandwagon and have to eat your own words? Yeah, that was recently us! 

We knew people who had a Blackstone. We had seen them on tv and net, but we had a grill, in fact we had two grills, so we didn't see the need. 

But then Mr E. stumbled upon the Blackstone smoker/griddle combo and the next thing we knew Lowe's was delivering it to our backyard. 

Well, a few smoked pork butts, beef brisket  and breakfasts cooked on the griddle later, we now understand all the fuss, 100%. I would even say Mr. E's a tad obsessed since his new moniker is "oooo could we smoke that?" (No, honey, we aren't putting fish sticks on the smoker....lol!)

Last weekend he was smoking another pork shoulder on a hot and steamy day. I was planning the sides and when I decided on macaroni and cheese I figured why not? So I read a few recipes online to get tips for the temperature and time and then got to cooking!

 Oh people! This mac and cheese is super ooey and gooey thanks to a homemade cheese sauce with not one, not two, but THREE cheeses! It has a rich, creamy texture with just a slight smoky flavor in the background. It comes together on the stove quickly and then the smoker takes care of the rest. 

We had a meal that could have come from our favorite barbecue joint, it was that tasty. Plus, we did it all without heating up the house! 

The next time you see the latest food trend, don't dismiss it right away because you never know when you will be joining in and wondering what took you so long! 

Can I use different cheeses?

Of course! I think a sharp white cheddar or pepperjack would be great! 

Why stir in a figure-8 pattern? 

This was a tip I learned from Rachael Ray years ago and it has never failed me. She said adding cheese and stirring this way would result in the smoothest sauce and it always does!

Can I use a different pasta?

Sure! Any of the smaller shapes will work best. Shells or rotini maybe! 

What if I don't have a smoker?

Don't worry, you can still make this. Follow the recipe, but bake in a 350-degree oven for about 20-25 minutes! 

Do I have to use heavy cream?

You could try swapping it out for half-and-half, but I don't know if it will be as creamy.

Best Tips

Don't skip the step of warming the milk and cream. It will result in the smoothest sauce with no clumping. 

I used 2% milk. I don't recommend anything with a lower fat content.  

You want a blonde (light brown) roux for this, don't let it get too dark. 

Try adding in some green chilies or diced jalapenos for a Mexican flare. 

Any leftovers should be transferred to a container with a lid and refrigerated for 2-3 days.

Smoked Macaroni & Cheese

1 lb. elbow macaroni

2 cups 2% milk, warmed

2 cups heavy cream, warmed

1 stick butter

1/2 cup flour

1 TBS ground mustard

8 oz. shredded sharp cheddar cheese, 1/3 cup reserved

8 oz. shredded Monterey Jack cheese, 1/3 cup reserved

8 oz. shredded Gouda cheese, 1/3 cup reserved

Salt and Pepper

Dried Parsley

Lightly grease a 9x13 foil pan. Preheat smoker to 250. Boil macaroni until al dente, Drain well. Meanwhile, in a large skillet melt butter over medium high heat. Whisk in flour and mustard until smooth. Cook 2-3 minutes. Slowly whisk in milk and cream until smooth and combined. Season with salt and pepper. Bring to a light boil. Reduce heat to simmer and cook until thickened, about 5 minutes. Remove from heat and add cheeses, stirring in a figure-8 pattern until smooth. Add macaroni to cheese sauce and stir well. Transfer to foil pan. Top with reserved cheese. Cook on smoker for 1 hour. Remove, sprinkle with dried parsley and allow to sit 5 minutes before serving. 

Inspired by Chiles & Smoke

Hello Summer Vacation

 I was shocked when I began to write this post and realized I haven't published a new recipe since February! It certainly wasn't my intent, but what can I say? Life is busy and some times things you love get put on the back burner. I don't like admitting I can't do it all, but with all of my other jobs and responsibilities, testing new recipes just doesn't happen like it used to. 

So thank you to all of you who have stuck around and keep following even when I seem to disappear for a while. I'm hoping to publish more new stuff this summer, so stay tuned! 

Speaking of summer, we are SO happy school is out and we are on total break mode. We've actually been out for a couple weeks now, trying to fit in as much fun as we can. Plus, Bubbie is home, and while he's working a lot, he is still finding time to hang out with us too, so my mama heart is full!

With warm weather here, cookout season in full swing and July 4th just around the corner, I thought it was a great time to share a new summer salad! This has a cabbage base, fresh veggies, Asian flavors and an extra crunch from nuts too. 

I served this with some frozen egg rolls and dumplings for a super easy weeknight supper, but it would be a great take-along to any summer gathering, plus with no mayonnaise, it is one you don't have to worry about on a hot day! 

I wish I could say these long periods with no new recipes won't happen again, but let's face it, they probably will. Life is hectic, and we all do what we can in the time we have! But you can always find me posting stuff on Facebook and Instagram too, so even if the blog itself is a little slow, I'm still around every single day! 

What kind of cabbage to use?

I used green cabbage, but napa would be delicious too. Purple would add a lovely color as well.

Why two different oils?
Olive oil is what you want to make a dressing with. Sesame oil is used sparingly in recipes as a finishing oil or for flavor. 

Where can I find sesame oil?

In the Asian food section of the grocery store, or your local Asian market. One bottle will last a while, so make the investment! 

Can I use a different nut?

Sure! Swap the almonds for roasted salted peanuts! 

Where can I find sesame seeds?

In my local Walmart they are in the baking aisle with other herbs and spices. I've also seen them on the Asian foods aisle.

 

 Best Tips

Feel free to shred your own cabbage, but the bagged stuff saves time! You can even use the tri-color coleslaw mix! 

If you use low sodium soy sauce, you might need to add a little extra salt for flavor. 

If you use a regular cucumber, be sure to peel and remove the seeds. 

My husband added hot sauce to his and said it is delicious spicy!

Sesame oil has a strong flavor. Start by adding 2 teaspoons and add more if desired. 

Serve this as a side dish with some egg rolls or steamed dumplings. Or take it to your next cookout as a summer salad!

Summer Asian Cabbage Salad

2 (10 oz.) bags shredded cabbage

1 English cucumber, diced

1 red pepper, diced

2 medium carrots, grated

2 TBS dried parsley

3/4 cup sliced almonds

1/4 cup olive oil

2 TBS soy sauce

2 garlic cloves, minced

2 TBS honey

Juice of 1 lemon

2-3 tsp. sesame oil

1/2 tsp. salt

1/4 tsp. black pepper

1 TBS sesame seeds

In a large bowl combine cabbage, carrots, cucumber, red pepper, parsley and almonds. In a small jar combine olive oil, soy sauce, honey, garlic, lemon juice, sesame oil, salt and pepper. Shake well. Pour over salad. Mix well. Sprinkle with sesame seeds. Chill at least 1 hour before serving. 

 

Best Thanksgiving Side Dishes

November is almost here! Sure we are still waiting for the ghosts and goblins to ring the doorbell, but by the end of the week we will set our eyes on the next adventure. The biggest foodie holiday of the year. Thanksgiving is coming, and it is coming fast! 

Like me I know many of you are starting to plan those menus filled with yearly traditions that your table isn't complete without, but also wanting to add a few new things to keep it fresh too. 

So your friendly neighborhood food blogger is here to help! I've collected the best EMM Thanksgiving side dishes all in one spot for you to scroll through, pick your favorites and add them to your list! 

 

 

Crock Pot Creamed Corn

 

 Sheet Pan Macaroni & Cheese

 

Cranberry Fluff

Easy Corn Casserole

 

 Praline Roasted Acorn Squash

 

Autumn Brussels Sprouts Salad

  

Slow Cooker Glazed Carrots

 

Green Bean Casserole 

 

 Roasted Butternut Squash with Pecans & Cranberries

 

Cinnamon & Honey Roasted Sweet Potatoes

 

Roasted Acorn Squash

  

Autumn Apple Fruit Salad

 

Slow Cooker Sweet Potato Casserole

 

Orange Cranberry Sauce 

 
 Slow Cooker Acorn Squash

 

Skillet Candied Sweet Potatoes

 

Green Bean Casserole Stuffed Mushrooms

 

Butter Roasted Carrots 

 

 Cran-Apple Pecan Stuffing

 

Roasted Carrots & Mushrooms 

 

Autumn Sweet Potato Salad

 
 Roasted Parsnips & Carrots

 

 Skillet Creamed Corn

 

Copycat Texas Roadhouse Green Beans 

 

Maple Glazed Carrots 

 

 

Cabbage Lovers

I think cabbage gets a bad wrap sometimes. It seems to be one of those love it or hate it vegetables. Even people who will eat coleslaw will hate on cabbage. Um...okay.

Our family can't get enough cabbage and I am always looking for new recipes to utilize it. Now the little guy isn't as big of fan as the rest of us; but he loves Brussels sprouts ( I know, makes no sense) so I don't push the subject. My kids are so NOT picky that when they find something they truly don't enjoy, as long as they express that without whining or complaining, I won't make them eat it. 

My latest cabbage craving came when I was meal planning, in need of side dishes, and I wanted a casserole. I started reading different recipes, but couldn't quite find exactly what I was after, until I stumbled upon this one. 

Amish Cabbage Noodle Casserole has easy ingredients, is perfect with any protein and has similar flavors to my Fried Cabbage & Noodles, our favorite cabbage recipe of all time!

If you are looking for new ways to get more cabbage into your meal plan, this casserole is just what you need. And I won't lie, I think it would be a great recipe to keep in the back of your mind for the holidays too! Something different to add to your table alongside all those traditional dishes we are looking forward to! 

What Kind Of Noodles To Use? 

My pick was medium egg noodles, but any size would work. You really want egg noodles and not a macaroni or dried pasta though.

What Kind Of Cabbage To Use?

Don't get fancy here. Good ol' green cabbage is all you need. As much as I enjoy other varieties I have no idea if/how they would work.

What Kind Of Cheese To Use?

Monterey Jack was my pick because I wanted the marbled coloring and flavor of white and yellow cheese. Mozzarella or Swiss would be great too. 

Do I Have To Use Cream Of Potato Soup?

I know many people don't like using condensed cream soups. However, I use them a lot in cooking, so I can't really provide a good substitution, other than saying cream of celery would be delicious too. 

Best Tips:

If your cream of potato soup has chunks of potato in it, simply use a slotted spoon to remove them. 

Cream of celery or mushroom soup could also be used.

Egg-less egg noodles would work too. 

If you cut recipe in half, still bake in a 9x13 dish.

Store leftovers in a covered dish in the fridge for 2-3 days. 

I have no idea if this would work in a Crock Pot. If you try it, let me know!

 

Amish Cabbage Noodle Casserole

2 TBS olive oil

1 medium head green cabbage, thinly sliced

1 medium yellow onion, finely chopped

4 garlic cloves, minced

3 TBS fresh parsley, chopped

16 oz. medium egg noodles

2 cans cream of potato soup, potato chunks removed

2 cups milk

1 cup shredded Monterey Jack cheese 

Salt and pepper, to taste

Preheat oven to 350. Grease a 9x13 baking dish with nonstick spray. In a large skillet heat oil over medium high heat. Sauté cabbage, onion and garlic until slightly brown and tender. Season with salt, pepper and two tablespoons parsley. Cook noodles according to package directions. Drain well. In a medium bowl whisk together soup and milk until smooth. Combine noodles, cabbage mixture and soup mixture and stir well. Transfer to prepared baking dish. Top with cheese and extra black pepper. Cover with foil and bake for 30 minutes. Garnish with remaining parsley before serving. 

Inspired By All Free Casserole Recipes

 

Easter Must-Have From The Dairy

 Since I began blogging, almost 12 years ago, I have been blessed to work with countless companies and organizations. One on that list that brings me the most pride is most definitely Indiana Dairy Farmers. 

Years ago I did a monthly post for them and through that I got to know one very special local dairy farm run by the Kuehnert family. 

 

The Kuehnert Dairy Farm is celebrating 125 years of "bottling memories" (their words, not mine) and I am so incredibly proud to know this family and the work they do on the farm is amazing. The 5th generation is carrying on the family tradition and there are some big things happening on the farm!

Every fall the Kuehnerts open their 1200-acre farm up to the public for their annual Fall Festival, and I can tell you it is some of the best fun you will have in a corn maze, plus so much more! Both of my boys have enjoyed it and our little guy can NOT wait to go back this year! It will run from September 15-October 29, 2023 and I can tell you it is already on our calendar!

In 2023 the Kuehnert Milk House will be opening! This on-farm store will be offering the freshest milk and dairy products around; and I can NOT wait!

So when my friend Sarah posted the Kuehnert family macaroni and cheese recipe, I asked her if I could share it with my readers. It was an extra cheesy, custard style old fashioned mac and cheese, unlike any other I've ever made, and I told her it would be perfect for an Easter side dish! 

This macaroni and cheese has not one, not two, but THREE cheeses for extra ooey gooey factor. My boys gobbled this down and asked for more.

 

I know so many families include a great mac and cheese on their Easter menu, and this one would be so tasty with that big glazed ham. But honestly, it's easy enough for any night of the week too! 

 

If you are in my area, I hope you will check out the Kuehnert Dairy site, maybe schedule a tour with a school class, plan a trip to the fall festival and visit the milk house when it opens. This is a great family doing great things for our community. We *heart* our dairy farmers!

 

What Kind Of Cheese To Use 

This recipe calls for three different cheeses, and it is a great way to use up whatever you have in the fridge. I used cheddar, cheddar jack and mozzarella for an extra smooth flavor. 

Do I Have To Boil The Macaroni First

Yes, for this recipe the elbows have to be cooked to just al dente before baked. If you're looking for a no-boil recipe, I have one of those too, just scroll down to the end of the page!

Should I Shred My Own Cheese

When it comes to shredded cheese in a bag, people have strong opinions. If I am making a homemade cheese sauce I always shred my own, but for a recipe like this, I don't have any issues using pre-shredded.

Can I Use Milk In Place Of Evaporated Milk

The simple answer is no. Evaporated milk has a thicker texture than regular and therefore can't be swapped same for same. If you need to substitute it, try 3/4 cup whole milk mixed with 1/4 cup half-and-half. This recipe actually uses both evaporated and regular, and both are needed for the best texture.

Best Tips

Make sure to not overcook the macaroni. You want a little bite left (al dente) so it can finish cooking in the oven.

Don't try to use all regular milk. The evaporated milk really helps to make this extra creamy.

Use any combo of cheeses you like, that add up to 6 cups total. 

This is great frozen too. Bake, cool and cut into individual portions to reheat later.  

You can also prepare this in the Crock Pot. Mix all ingredients except 1/2 cup cheese and paprika in a greased Crock Pot. Add cheese and paprika. Cook on low for 3 hours.

 Baked Three-Cheese Macaroni

8 oz. elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded cheddar-jack cheese

2 cups shredded mozzarella cheese

1 (12 oz.) can evaporate milk

1 1/2 cups milk

1/4 cup butter, melted

2 eggs, beaten

Salt and Pepper

Dash of paprika

Fresh parsley, for garnish

Preheat oven to 350. Cook macaroni to al dente and drain well. In a large bowl combine pasta with all other ingredients. Stir well. Transfer to a greased 9x13 baking dish. Cook for 50 minutes until set. Garnish with fresh parsley if desired. Allow to cool for 5 minutes before serving.

Shared at Weekend Potluck

 

More Mac and Cheese Recipes To Try

Sheet Pan Macaroni and Cheese

No-Boil Baked Macaroni and Cheese

Copycat Cracker Barrel Macaroni and Cheese

Pub Macaroni and Cheese

Stove-Top Creamy Macaroni and Cheese 

Mac and Cheese Cupcakes 

Queso Chili Mac 

Creamy Baked Mac and Cheese

Thanks, Mrs. T

 We are huge pierogi fans in our house, and I am always looking for new ways to include them in our weekly meal plan. They are sort of a "new" thing for us, since I only started making them a couple years ago. They just weren't something I grew up with, and never thought to try. So, what changed you ask. 

Thanks to a foodie/blogging relationship with the great folks at Mrs. T's frozen pierogies, these little pillows of potato and cheese goodness are now a permanent part of our family's cuisine. 

Now, if you love to make homemade, or want to try, there are a thousand recipes out there for them and I fully support that approach. But for me, being able to grab a couple boxes out of the frozen food section, knowing I can have them on the table in almost no time, works for me. 

I use Mrs. T's for my Loaded Pierogi Skillet, which has quickly become a go-to 20 minute side dish for busy weeknights. And now I have a brand new recipe that we love just as much, thanks to inspiration from my friends at Mrs. T's. 

Combining their mini four-cheese medley pierogies with a buttery buffalo sauce is a GENIUS idea for a tasty appetizer for your next party, snacking while watching March Madness this week, or a side dish with a little kick perfect any night of the week. All the flavors of buffalo wings, but in a yummy dumpling.

I am so thankful we discovered pierogies, even if we were a little late to the party; and even more grateful for the opportunities to team up with a fantastic company any chance I get!

 

What Are Pierogies

Put simply, pierogies are filled dumplings. They can be savory or sweet, but the most popular fillings are potato, cheese, onions and cabbage.

Where Can I Buy Mrs. T's Frozen Pierogies

If you've never seen them before, Mrs. T's can be found in the frozen food section of your grocery store, usually close to the frozen pastas. 

What Kind Of Hot Sauce To Use

For this recipe I used a basic cayenne hot sauce, similar to Frank's Red Hot. But feel free to use any flavor or brand you like. 

Can I Make Pierogies In The Air Fryer 

YES! For this recipe, follow the directions but instead of baking in the oven, place the pierogies in the air fryer basket and cook at 400 for 12-14 minutes, flipping halfway through.

 Best Tips

Melt butter over low heat to avoid scorching.

No need to thaw pierogies.

Don't forget to turn halfway through cooking so they don't burn.

Save any leftover buffalo sauce mixture to baste on the pierogies when they come out of the oven.

Serve with blue cheese, ranch or your favorite dipping sauce.

If serving as an appetizer, include toothpicks or skewers so people can help themselves.

 

Buffalo Mini Pierogies

1 box mini 4-cheese medley pierogies

4 TBS butter, melted

1/2 cup hot sauce

1/2 tsp chili powder

Green onions, chopped, for garnish

Blue cheese dressing and crumbles, for serving

Carrots and celery, for serving

Preheat oven to 400. In a large skillet, melt butter over low heat. Add hot sauce and chili powder. Stir well. Toss with frozen pierogies. Transfer to a large baking sheet coated in nonstick spray. Bake for 16-18 minutes until browned, turning halfway through. When cooked, baste pierogies with extra sauce. Sprinkle with green onions. Serve with blue cheese and veggies. 

More Easy Side Dish Recipes

Souper Rice

Cafeteria Noodles

Sheet Pan Macaroni and Cheese 

Easy Corn Casserole 

Garlic Parmesan Roasted Potatoes 

Red Potato Salad 

Broccoli Grape Salad

Shared at Weekend Potluck

 

Side Dish Search

 If you've been reading this blog for a while, something you've heard me mention numerous times is that when I meal plan, side dishes are usually the thing I struggle with the most. That category is where I find myself falling into a rut more than any. 

Now, like most families, we have certain meals that the same sides have to go with it, no matter what. These boys like what they like, and there are certain combos I can't stray from or they will riot. For example, if fish sticks are on the menu, a blue box of mac and cheese is a must. No questions asked. If I am making a meatloaf, there better be some mashed taters on the plate too. 

But for other meals, I can switch it up, try new things and create new meal combinations, especially if I make something we already love, just in a new way.

A friend gave me this recipe years ago and I forgot all about it, until this past week. I wanted rice to go with some oven-roasted barbecued chicken, but was tired of wild rice and rice pilaf. Somehow I remembered this easy, five ingredient, pantry friendly dish she had shared. 

Souper rice has been around forever, but was 100% new to us. The best way to describe it is a "poor man's risotto." It's creamy and flavorful like risotto, but takes about 1/10 of the work. (If you are making risotto from scratch on a busy weeknight, my sincere respect!) Once you learn the method you can flavor it any way you like and have a tasty side that goes with so many main dishes. 

If you're looking for some new side dish inspo too, I hope you will try this soon and share with your friends!

What Is Souper Rice

This is an easy side dish made from instant white rice, cream of celery soup, chicken broth and some seasonings. It has a similar creamy texture of risotto, but is easier and cheaper to make.

What Kind Of Soup To Use 

I used cream of celery, but any condensed cream soup would work too. Cream of chicken, mushroom or broccoli would be my choices.

What Kind Of Rice To Use

This is a quick cooking recipe that uses instant rice. Using a rice that requires longer cooking will not work the same way.  

What To Serve Souper Rice With

Here are some great dishes this rice would be perfect with!   

Air Fryer Salmon 

Oven Roasted Whole Chicken   

Crock Pot London Broil   

Oven Roasted Lemon Pepper Chicken  

Crock Pot Salisbury Steak

 

Souper Rice 

1 1/2 cups instant white rice

1 1/2 cups chicken broth

1 can cream of celery soup

1/4 cup grated Parmesan/Romano cheese

1/4 tsp. garlic powder

2 tsp. dried parsley

Salt and pepper, to taste

In a medium pot, whisk together broth and soup over medium high heat. Add garlic powder and stir well. Bring to a boil. Add rice, cheese, salt and pepper. Stir well. Remove from heat and cover. Let sit for 5-7 minutes until liquid is absorbed. Add parsley. Stir well and serve immediately.

Best Tips

This recipe is made for instant rice. Regular medium or long grain will not work the same.

Swap out any condensed cream soup you want. I think I will try cream of broccoli next.

Use chicken stock for even more flavor.

You won't need as much salt as pepper. Start with a pinch and add more if needed. 

If the rice sits too long, it will become very thick. Simply add extra broth over low heat to thin out.

More Side Dish Recipes To Try Next

Loaded Pierogi Skillet

Pub Mac & Cheese

Creamy Cajun Noodles 

Garlic Parmesan Roasted Potatoes

Broccoli & Grape Salad 

French Onion & Parmesan Rice 

Lemon Roasted Potatoes

Slow Cooker Glazed Carrots 

Praline Roasted Acorn Squash

 

 

 

Elementary School Throwback

    I am not a huge TikTok fan. I don't have the app, and we don't let our teenage son have it either. No hate to those who enjoy it, just a personal choice. 

    But here is the reality: I see a LOT of TikTok videos on my other socials, and doing what I do for a living, that's a good thing. Viral TikTok recipes are some of the most popular ones out there right now, so if I'm going to keep up on all things "cool" in food, I need to accept TikTok into my world. 

    I first saw this recipe back in the fall, and then found out I was late to the game because it had already gone viral on TikTok. So, what caught my attention? Two things actually. First off, any recipe that uses egg noodles will immediately have my allegiance, because I can't get enough of them. Secondly, any dish that only involves one pot is going to the top of my must-make list.

    These saucy, flavorful noodles make a terrific side dish to any weeknight meal, but you could also double the recipe, add some protein and have a simple supper. (I have also been known to make them for lunch...for myself...and then eat the leftovers all week. Yes, they are that good!)

    Be sure to read the recipe and tips carefully so you can have 100% noodle success. TikTok recipes are here to stay, so I promise when I see one I think you will love, I will try it, share it and hopefully be allowed to sit at the cool kids table for some time to come.

What Are Cafeteria Noodles

    This easy dish is a throwback to a noodle dish many school cafeterias and cafeteria-style restaurants used to serve. It is a one-pot wonder with egg noodles, chicken stock, butter and cream of chicken soup. The result is a bowl of creamy, saucy noodles that are so flavorful and comforting. 

Do I Have To Use Cream of Chicken Soup

    I realize many people don't like using condensed soups in cooking, and while I respect that and normally try to find a suitable substitute, for this recipe there really isn't one. You need the soup to help thicken the sauce and add a creamy factor. If you make these and use something else that works, please drop a comment and let me know!

What Kind Of Egg Noodles To Use

    Egg noodles come in all sorts of sizes and varieties from dried to frozen. I love to use different kinds in different recipes. For Cafeteria Noodles, you will want every day, wide egg noodles from the pasta aisle. I wouldn't suggest using a smaller medium noodle that might fall apart during the longer cooking time.

 

Cafeteria Noodles

1 lb. wide egg noodles

1 qt. chicken broth

1 stick unsalted butter

1 chicken bouillon cube with herbs and spices

1 can cream of chicken soup

Salt and Pepper

Dried Parsley, for garnish

In a Dutch Oven or large pot, bring chicken stock and bouillon cute to a boil over medium heat. Add egg noodles and stir well. Bring back to a boil. Add soup and stir well. Bring up to a boil and cook 2-3 minutes. Remove from heat, add butter and stir well to combine. Cover with lid (make sure it fights tight) and allow to sit for 20 minutes. Season with salt and pepper. Garnish with parsley and serve. 

Best Tips:

Don't worry if the noodles aren't completely covered with stock. They will still cook perfectly.

Be sure to stir well at each step to avoid noodles sticking and becoming mushy.

I like the bouillon cubes with herbs and spices for extra flavor, but regular work too. 

Make this a complete meal by adding shredded chicken, turkey or even grilled shrimp.Other add ins: Fresh herbs, Parmesan cheese, cooked mushrooms or other veggies.

Be sure your pot's lid fits tightly. The heat must be trapped inside for the noodles to cook.

 More Egg Noodle Recipes To Try:

Parmesan Herbed Noodles

Creamy Cajun Noodles

Crock Pot Swedish Meatballs 

Chicken Noodle Casserole 

Mom's Chicken Paprikash

 Amish Casserole 

Lemon Chicken & Noodles 

Ground Beef Stroganoff 

Fried Cabbage & Noodles 

Merry Christmas From The EMM Familyl

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

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

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

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

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

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

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

Easy Corn Casserole

1 box Jiffy cornbread mix

2 eggs

2 cups frozen corn, thawed

1 can creamed corn

1j/2 cup butter, melted

1 cup sour cream

Dried parsley, for garnish

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