Everyday Mom's Meals

Thursday, November 15, 2012

Alex's Mexican Meal

I am so excited to be sharing this recipe with you today, but more than that, I'm so happy to welcome back my favorite little man to share it and a special story with you~

Hi everyone! For those who don't know, my name is Alex and she might be your Everyday Mom, but she is my Mommy (and the best around) every day! I love when Mommy makes new things for me to try, but this time, I actually got to pick it out! See, one of her blog fans, Ms. Bekki was so kind to send me a birthday present, one of them being a new cookbook just for kids. "Kids...Get Cookin" is filled with simple, easy to follow recipes perfect for little hands like mine!

My new cookbook!

I love helping Mommy in the kitchen, and was so excited to have an entire book of dishes to try just for kids like me. The first one that caught me eye were these tostadas. See, I love Mexican food; and Mommy has made Beef Tostadas before, so I thought these would be a great too. If your kids like Mexican food too, they will love these! They aren't spicy at all, but you could make them that way if you want. My Daddy likes spicy food, and I do a little bit, but Mommy doesn't so we kept them mild for everyone to enjoy. Mommy liked the recipe because she actually prepared the chicken earlier in the day, and then reheated it at supper time. She said something about liking "make ahead" ingredients, and said you would know what that meant! All I know is these are super yummy, and really fun for kid chefs to help with! I am so lucky to have so many people in this world that love me, including ones I have never even met before! Thanks again, Ms. Bekki! You helped to make my birthday extra special!!

Oh, and be sure to come back tomorrow when I show you what we made to go with the tostadas, also from my new cookbook!

Ready to Eat! YUMMY!!!

Tasty Chicken Tostadas Adapted from Kids Get Cookin'
6 boneless chicken thighs, trimmed
Water
1 tsp chicken bouillon
1 tsp garlic powder
Salt and Pepper to taste
1 (14 oz) can corn, drained
2 Romaine hearts, chopped
1 c. Taco Blend shredded cheese
1 c. mild chunky salsa
Corn Tostada Shells

In a large pot place chicken. Sprinkle with salt, pepper and garlic powder. Cover with water. Add chicken bouillon. Stir well. Bring to a boil over high heat. Reduce heat to simmer and cook for 20-30 minutes until chicken is cooked through. Remove from water and allow to cool slightly. Shred chicken using two forks or Kitchen Aid Mixer, with this method. Mix chicken with salsa and set aside (If making ahead, cool and reheat when ready to serve.) To assemble, place lettuce on tostada shell. Top with 1/4 c. chicken. Add corn and cheese.

Shared on Miz Helen's Country Cottage Nov. 15, 2012
Shared on The Country Cook Nov. 16, 2012
Shared on Make Ahead Meals Nov. 19, 2012

Mexican at Very Good Recipes
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Wednesday, November 14, 2012

Fan Inspriation

One of the best things about doing what I do is the interaction I am so blessed to have with all of you, my EMM family and fans! I love talking to you on Facebook, Twitter, through email, comments here, etc. I love having foodie conversations, answering questions and swapping ideas. That is exactly how this recipe came to be. EMM fan, or as I like to call her, Super Fan Bekki, emailed me asking about adapting my Baked Pineapple recipe a little bit. As soon as she told me what she wanted to do, I had a feeling it would go one of two ways, with no in between. It would either be a disaster, or totally EPIC! Well, after tweeking it a little bit, the two of us came up with something for her to experiment with. I couldn't wait to see how it turned out. As soon as she could, she emailed me with the results. It was EPIC! She said it was so unbelievably good; and was kind enough to send me a couple picture. The minute I saw those I told her "Oh yeah, I'm totally testing this at home and blogging it!". This was a huge hit with my boys and Mr. Everyday has already requested it for Christmas Eve dinner! However, I know many of you will want to include it on your Thanksgiving tables. To be honest, if we weren't celebrating with our PA family, I would too! It would make a fantastic side dish to any turkey dinner! I guarantee you would "wow" your guests with this one! And if you have tried the original version with pineapple, and love it, please try this one too! You won't be disappointed! I love my EMM fans so much, and am so thankful for each and every one; especially when they help me come up with yummy new recipes!

Baked Cranberry

1 (14 oz) can whole berry cranberry sauce

1/8 c. cranberry black cherry juice

1 c. sugar

4 eggs

5 slices white bread, cubed

6 TBS butter, room temperature

Preheat oven to 350. Grease a 2-3 quart casserole dish. In a large mixing bowl, cream butter and sugar with electric mixer. Add eggs and beat well. In a small bowl, using a fork, slightly smash cranberry sauce. Add cranberry, juice and bread to egg mixture. Stir well. Pour into casserole and bake for 1 hour or until toothpick comes out clean and it's brown and bubbly. Let stand 5 minutes before serving.

*NOTE* I found the cranberry black cherry juice in the juice aisle next to other cranberry cocktail juices. Mine was actually the Great Value brand at Walmart.

Shared on Lady Behind The Curtain
Shared on Miz Helen's Country Cottage
Shared on The Country Cook

Tuesday, November 13, 2012

Candy Drink

Okay, so I'll admit, I am a little early with this, but I guarantee after you read today's post, you are going to want to keep it on your "holiday must" list. I realize we are still a week away from Thanksgiving, but in my mind, that means Christmas is just around the corner, and I've already got holiday yummy treats on the brain. To be honest, I tested this recipe at the end of last month, and didn't even think about it being "holiday-ish" until I saw and tasted it. Yes, it was meant to taste like one of our favorite Christmas candy treats, but honestly, I was simply happy to have yet another warm drink to have waiting on Monkey after walking home from school on a chilly day. But as soon as I smelled it simmering on the stove, and then when it hit my taste buds, it was like someone turning on the Christmas lights and putting the star at the top of the tree. Now I know I am not the only one out there looking ahead and making lists of all the tasty morsels we want to make starting December 1st, so don't be shy! We are in good company. We are chocolate covered cherry addicts in this house and usually go through about a box a week during the holidays; but they have to be the ones with the creamy white center! And don't get me started on chocolate covered blueberries! Oh my gosh...heaven in a bite! And this definitely lived up to expectations tasting just like that favorite candy of ours. So, rather you are looking for something warm and delicious for a chilly day, or like me are already making plans for eating your way through the holidays, definitely print this off and save it for the perfect cold, or even snowy day!

Cherry Cordial Hot Cocoa

5 1/2 c. milk

1 1/2 c. half and half

1 1/2 c. chocolate syrup

1/2 c. maraschino cherry juice, divided

1 3/4 c. heavy whipping cream

1 TBS powdered sugar

Maraschino cherries for garnish

In a large stock pot, heat milk, half and half, chocolate syrup and 7 TBS cherry juice over medium heat, stirring often. In a medium bowl, using an electric mixer, beat heavy cream until frothy. Gradually add powdered sugar and reserved cherry juice. Beat until soft peaks from. Set aside. When hot cocoa is heated, ladle into mugs and top with whipped cream and cherries.

Shared on Mandy's Recipe Box Nov. 13, 2012

Shared on Lady Behind The Curtain Nov. 14, 2012

Shared on Miz Helen's Country Cottage Nov. 15, 2012

Shared on The Country Cook Nov. 16, 2012

Monday, November 12, 2012

The Day After With Mrs. Cubbison's

In just a couple weeks families from coast to coast will gather around the table, give thanks for the many blessings bestowed upon us, and enjoy the meal we all forward to the other 364 days of the year. Thanksgiving is a time for friends, family and of course great food. And one company who is there to help make sure your meal is the best it can be is Mrs. Cubbison's

And this year, the folks at Mrs. Cubbison's have some new and interesting facts about Thanksgiving from their new "Thanksgiving Across America" survey. According to the people polled, 80% think Thanksgiving is the most non-religious holiday of the year. Turkey is still at the top of the menu list in most homes, followed closely by stuffing. Mashed potatoes, yams/sweet potatoes and pie round out the Top 5 Favorite Menu Items. An interesting note however, is that while the traditional favorites are still preferred, 1 out of 5 homes have to consider special dietary needs when planning their menu. (My family would be included in this list!)

When asked which Turkey Day recipes are passed down from generation to generation the most, stuffing topped that list with 80% of people saying onions and celery are the most important ingredients. And stuffing is exactly what Mrs. Cubbison's provided me with to create a Thanksgiving inspired recipe.

I was excited to try this Classic Dressing and wanted to use it in an unique way. Now I will be honest, I love stuffing; but I really love leftover stuffing! I can seriously eat the stuff straight from the fridge. So this got me thinking about leftovers and how many fridges across America will be overflowing with food come the day after Thanksgiving. So that is what inspired this sandwich. Taking a few of the things we love from our Turkey Day meal and turning them into an amazing sandwich to enjoy after the holiday, taking full advantage of all those leftovers before they can go to waste.

I hope you will visit Mrs. Cubbison's on Facebook , YouTube, and Twitter. And if you need some ideas, inspiration or answers to your Turkey Day questions, visit http://www.thanksgivingtips.com/.

Thanksgiving Leftover Sandwich
2 c. cooked turkey, cubed or shredded
2 TBS butter
2 c. stuffing
1/4 c . plus 2 TBS whole berry cranberry sauce, extra liquid removed if necessary
4 ciabatta rolls

Preheat oven to 350. Slice rolls in half and set aside. In a large skillet melt butter over medium heat and add turkey. Saute for 5-7 minutes until heated through and edges are crispy. On bottom half of each roll, place 1/2 c. turkey and top with 1/2 c. stuffing. Carefully press down. (I find if the stuffing is pliable enough you can make a little stuffing patty for easy topping!) In a small bowl, mash the cranberry sauce a little with a fork, removing large pieces. On top half of each rolls, spread 2 TBS cranberry sauce. Add tops to bottoms and wrap each sandwich tightly with aluminum foil. Place all sandwiches on a baking sheet and bake for 10-15 minutes just to heat through. Slice and serve.
*NOTE* This recipe works great with leftover chicken too. Or simply rub some boneless skinless chicken thighs and/or breasts with olive oil, salt and pepper. Roast at 375 for 30 minutes and then shred. That way we can enjoy them year round!