Back To School

As much as I have tried to ignore it for weeks, the joy that is summer vacation is coming to an end and back to school time is officially here. For our family, it's actually a two week process, and mommy is not handling any of it well.

This week my first baby embarks on his Senior year of high school. I'm pretty sure we just went to freshman orientation last week, so it's not quite clear how that happened.

The next day my little baby turns 6! Again, we just brought him home from the hospital, so that went quickly. Then the following week, he is off to Kindergarten, which is going to be a huge adjustment for both of us. 

We are so happy with our school choice, his teacher is amazing, and I get the joy of being classroom mom. All of these things make sending him off a little easier, but the fact that my sidekick won't be here every day is a bit hard to swallow. For him too. During his check up at the doctor last week, when asked if he was excited about school, he replied with "Not really. I don't want to leave mommy." 

That sums it up for Max. He has spent the last 6 years with me, all day, every day, for the most part. We can tell him how much fun he's going to have, how much he is going to learn, and how awesome Kindergarten will be; but right now he can't see past having to leave my side. 

Like all hard things, this too shall past. We will get him through the anxiety of the first few days, or even weeks, but for now, I'm going to keep snuggling, hugging and enjoying these last few moments of just us time. 

And don't think for one minute by going on and on about the little one, seeing the 17 year old leave for his last year of high school is any easier on this mommy's heart. Oh, and did I mention he turns 18 next month? Seriously, it is a lot, all at once. I burst with pride for the man he is becoming, but melt inside knowing he is getting closer and closer to leaving the nest. 

Anyway, enough blubbering on, the whole point of me diving into the back to school saga was to share this super simple, 3 ingredient, Crock Pot recipe that is perfect for those busy school nights filled with sports, meetings, activities and more. 

Crock Pot Salsa Chicken is filled with flavor and can be used for tacos, enchiladas, burritos, nachos or just served over some cooked rice! On those evenings when everyone has to eat at different times, it is as good for the last person as the first. 

If you are dreading sending your kids back to school like me, I send you love and hugs. We can get through this...one day at a time...and count the days until fall break! 

 

Crock Pot Salsa Chicken

4 boneless chicken breasts

2 cups mild, chunky salsa, divided use

2 1/2 tsp. taco seasoning

Fresh parsley, if desired, for garnish

Grease Crock Pot insert with nonstick spray. Lay chicken inside and sprinkle with seasoning. Pour 1 cup of salsa over top. Cook on LOW 6-8 hours. Shred chicken and mix with remaining cup of salsa. Cook 10 minutes until heated through. Serve or keep on warm. Garnish with parsley if desired.

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

 

 

That Moment

As many of you know, not only do I run the EMM world, I am also a contributor for Parade Magazine's online food site. I have been writing for them for about five years now, and it has opened up a whole new world to me and the blog. Plus, it's another way I am able to help support my family and maintain the blog with free recipes for all of you!

Recipes that I blog here, I then share to Parade for them to publish as well. Or, that is how it normally works. But this month, there was a little hitch in that plan and this recipe was actually shared on their site before I had a chance to blog it here. Now, I will admit, I'm a little OCD and that bothered me a little because I like for my stuff to debut on my site first before I share it elsewhere, but then something happened that made it 100% okay!

Last Monday I woke up and logged onto Parade to find MY recipe was the featured recipe and cover photo of their entire food section. Woo hoo! I was excited, and apparently people were loving it because they left it there for the ENTIRE day!

So, even though this wasn't going to be published on EMM until later in the month, I decided it needed to be moved up pronto! I had to calm those OCD nerves somehow!

Taco Spaghetti is great for your Taco Tuesday, or your pasta supper tonight! Two classic favorites come together in one amazing dish that will be gobbled down! We couldn't stay out of it! Even the leftovers were fought over the next day!

With school starting back up this week for many of us (I HAVE A FRESHMAN!!! HOW DID THAT HAPPEN????) Simple casserole suppers are going to be in high demand. Tell the kids you're taking two of their absolute favorite meals and making them into one...and then watch them run to the table!

Taco Spaghetti

1 lb. thin spaghetti, broke in half

1 lb. ground beef

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

1 (10 oz.) can Rotel

1 packet taco seasoning

2/3 c. chunky salsa

2/3 c. water

1 1/2 c. shredded Mexican blend cheese

Salt and Pepper 

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta to al dente. In a large skillet brown beef until no pink. Add taco seasoning and water. Bring to a boil. Reduce heat. Add black beans, Rotel and salsa. Stir well. Add 1 c. cheese and combine until melted. When pasta is cooked, drain well and add to skillet. Mix well. Transfer to baking dish. Cover and bake for 20 minutes. Uncover, add 1/2 c. cheese and bake for 5 additional minutes until melted.

Shared at Weekend Potluck
Shared at Meal Plan Monday

Taco Tuesday

This would have normally went live yesterday, but I just had to wait until today. Why? Because if you do Taco Tuesday at your house, but want to switch it up a bit...THIS is for you!

Not only are you going to get all the flavor of your favorite taco bar, but this is the ultimate "dump and go" or "set it and forget" it supper.

See, we are smack dab in the middle of basketball season at our house. After the 2 week holiday break, last week we were back at in in full force. With 3 practices and 2 games...it was a little hectic. (You gotta remember, with a 2 year old, most things seem more hectic than they actually are. Oh, and I forgot to mention we are also potty training!)



The times of the games vary, and sometimes we can eat before we leave, but for the most part, I need to make sure there is a warm, tasty, hearty meal waiting for us when we get home because I'm going to have some starving boys on my hands. Not Max. He gets a packed supper and eats in the stands while he watches Bruh Bruh do his thing. But the husband and the teenager are quite ravenous by the time they hit the door.

 So, I have been turning to my slow cooker A LOT. I can make sure it's cooking all day and then when we get home and they are chewing on their arms, supper is ready. Last week, it was this. Seriously, if you can brown beef and dump cans...you can look like a rock star with this!

I garnished it simply, but I think it would be terrific with some shredded cheese and other taco toppings too. Lettuce, diced tomato, cilantro...the possibilities are endless!

The boy loves to get the rebound!

I am so proud to be a basketball mom. He has improved so much and absolutely LOVES being on the team. We only have a few more weeks left on the season, so if they are a little hectic and kinda stressful for mom, that is okay...after all, I have my trusty slow cooker on my side!

Crock Pot Taco Soup

1 lb. ground beef, browned

1 (15 oz.) can beef broth

1 (15 oz.) can corn, undrained

1 (15 oz.) can petite diced tomatoes, undrained

1 (10 oz.) can Rotel, undrained

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

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

1 (1 oz.) packet taco seasoning

1 (1 oz.) packet ranch dip mix 

1 TBS dried minced onion

Salt and Pepper to taste 

Combine all ingredients in Crock Pot. Cook on LOW 4 hours. Garnish with sour cream, pickled jalapenos, corn chips, green onions, etc. 

Shared at Weekend Potluck

Casseroles, Holidays and Company

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

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

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

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

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

Frito Pie Casserole

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

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

Inspired  by Betty Crocker
Shared at Weekend Potluck

Taco Tuesday

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

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

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

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

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

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

Fiesta Taco Rice Bake

1 lb. ground beef

1 1/4 c. long grain rice

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

1 (4 oz.) diced green chilies

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

1 (15 oz.) corn, drained

1 c. chunky salsa

1 c. chicken  broth

1 package taco seasoning

1 c. Mexican style shredded cheese, divided use

2 green onions, chopped

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

Shared at Weekend Potluck

One Bite Winner

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

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

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

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

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

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

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

Nacho Beef Casserole

1 lb. elbow macaroni

1 lb. ground beef

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

1 TBS taco seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 (10 oz.) can cheddar cheese soup

2/3 cup milk

1 cup finely shredded Colby Jack cheese

Salt and Pepper to taste

Pickled jalapenos  

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

Inspired by Julia's Simply Southern

Shared at Weekend Potluck

Fall Means Tailgating, Football and Bonfires

The days are cooler, the sun is going down before 9pm and the nights are bonfire worthy. Yep, autumn is here in all it's glory! I don't know what that means to your family, but for ours, it means too many things to list. But a few that pop into my head are tailgating, football watching, and fall inspired parties.

But one thing it also means is a super busy schedule. With school back in session, Taekwondo in the evenings 5 nights per week, and then tournaments on the weekends, we are here, there and every where. So I am always on the lookout for easy to make, delicious to eat, meals that can fit into our hectic lives.

They don't have to be new recipes necessarily. I also like to find ways to take something I've been making for years, switch it up a little and have it be even more simple than it might already be. With that, I present taco meat from the slow cooker!

This recipe is great for dinner, any night of the week. It can stay warm for hours, so everyone can eat at different times, and it's still perfect. You could also use it for your next autumn party or even a kids birthday party. Oh, and if you're tailgating, you will be the rock star with this one. Plus, it's a great way to stretch a buck when boneless chicken breasts go on sale! A package of three will feed a crowd!

If you are a lover of all things fall, I'm sure you are happy as can be the new season is upon us. If you love certain things about fall, like me, maybe this recipe can fit into one of those! 

Slow Cooker Shredded Chicken Tacos

3 boneless chicken breasts

1 packet taco seasoning

2 cups favorite salsa

Salt and Pepper to taste

Splash of water

Soft Flour Tortillas

Favorite Taco Toppings

Preheat slow cooker to HIGH. Spray with nonstick spray. Lay chicken breasts in bottom. Sprinkle with salt, pepper and taco seasoning. Pour salsa over top. Add water to jar and shake. Pour over chicken. Cook on HIGH for 1 hour. Reduce heat to LOW and cook 3-4 hours until chicken cooked through. Remove chicken and shred using two forks or stand mixer. Return to slow cooker. Stir well. Reduce heat to WARM until ready to serve. Serve with tortillas and favorite toppings.

Shared on The Country Cook Sept. 19, 2014