Soul Food Saturday #31

We have officially made it to the middle of the month! Thanksgiving is less than 2 weeks away, and the days are flying by. Today Bekki is sharing a great twist on that traditional corn side dish for your holiday table.

As the weather gets cooler the thoughts of this past summer’s bounty comes to mind. Visions of fresh corn on the cob with butter, comes dancing through my head. You can almost smell it can’t you? So why not bring that memory into right now, and make it part of your Thanksgiving table? Or part of that pot luck you were invited to? Whether it’s a celebration with your family or get togethers with friends, your going to need this printed a few times its sure to be one more tradition on your table! Enjoy!

 

Fried Corn with Tomatoes and Onions

1 tbs. unsalted butter

1 medium onion sliced

3 c. frozen corn kernels

1 10oz. can Hot Rotel tomatoes

1 tsp granulated garlic

½ tsp. salt

 

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until clear. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 15-20 minutes or until juices are nearly gone and corn is cooked through. Stir occasionally. Serve hot with your favorite holiday meal or on a busy weeknight. Either way you choose, it’s sure to be a hit.

We have officially made it to the middle of the month! Thanksgiving is less than 2 weeks away, and the days are flying by. Today Bekki is sharing a great twist on that traditional corn side dish for your holiday table.

As the weather gets cooler the thoughts of this past summer’s bounty comes to mind. Visions of fresh corn on the cob with butter, comes dancing through my head. You can almost smell it can’t you? So why not bring that memory into right now, and make it part of your Thanksgiving table? Or part of that pot luck you were invited to? Whether it’s a celebration with your family or get togethers with friends, your going to need this printed a few times its sure to be one more tradition on your table! Enjoy!

 

Fried Corn with Tomatoes and Onions

1 tbs. unsalted butter

1 medium onion sliced

3 c. frozen corn kernels

1 10oz. can Hot Rotel tomatoes

1 tsp granulated garlic

½ tsp. salt

 

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until clear. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 15-20 minutes or until juices are nearly gone and corn is cooked through. Stir occasionally. Serve hot with your favorite holiday meal or on a busy weeknight. Either way you choose, it’s sure to be a hit.

reade more... Résuméabuiyad

Seasonal Addiction

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

This time of year I'm pretty sure I could eat soup every single night. And if all of those soups could be cooked in the slow cooker, even better. There is something so comforting about being inside all day, watching the leaves blow around outside, knowing there is a chill in the air, with a big pot of soup cooking on the counter all day long. Then when the family gathers around the table tired and cold, they are warmed and satisfied instantly.

So, why don't I just plan on soup every night of the week? Well, because we are very much an "anti-rut" family when it comes to our food. We want to make sure we never tire of the things we love. Who wants to ruin such a good thing by over doing it? It's kind of like the child who wished Christmas could be every day, and by about a month into it, regretted the wish, realizing something so special can only come once per year. 

When I saw first saw this soup, it reminded me of another one I make, only it is prepared on the stove top, my Italian White Bean Soup. Something I've been making for years, it has now become a favorite of my friends who have tried it too. In fact, it reminded me of it so much, I decided to add spinach to this one to resemble it a little more. 

This is a hearty soup that eats like a meal. Bake up some corn bread, and call it a day. It's rich, cooked all day flavor will make it one you go back to again and again, over the next few months as the cold sets in. 

If you're addicted to soup this time of year too, I guess you can call me your enabler. That's okay. There are worse things we could be addicted to!

Crock Pot White Bean and Sausage Soup Adapted from The Southern Lady Cooks
1 lb. pork sausage
1 c. dried northern white beans
1 small white onion, finely chopped
1 (14 oz.) can chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (14.5 oz.) can diced tomatoes, undrained
1 1/2 c. water
1 (8 oz.) can tomato sauce
3 medium carrots, finely chopped
1 TBS dried basil
2 garlic cloves, minced
3 c. fresh spinach
Salt and Pepper to taste

In a large skillet over medium heat, brown sausage with onion. Season with basil. Drain fat. Place in Crock Pot. Add all other ingredients, except spinach. Cook on LOW 7 hours. About 20 minutes before finished, add spinach and stir well. Cook until spinach is wilted, but still vibrant green.

Shared on The Country Cook Nov. 15, 2013

Soups at Very Good Recipes

reade more... Résuméabuiyad

His Wish Is My Command

"Mommy, I'm hungry for meatball subs." 

"Have you ever had meatball subs?" 

"No, but I know I would like them. I wish you would make them." 

This is the conversation I had with Alex a few weeks ago. I was pretty sure he had never had one before, but he was convinced he was hungry for them. I was convinced he had seen a Subway commercial and decided this. That's okay though. My meal inspirations can come from many different places, and if he wants to add input based on an imaginary craving, I'll do my best.

You're going to love this recipe for the same reason I did. About 10 minutes of your time in the morning dumping things into the Crock Pot, and when you get home after a long day, supper is ready to go. Simple add a nice green salad on the side (maybe my Easy Caesar Salad) and your family can be eating in about 15 minutes. Perfect on those nights when you're exhausted, they are starving and you want them to think it took a lot more effort than it actually did! (See, this way, they volunteer to do the dishes because you have "worked so hard" on dinner!) 

My little man loves to eat, and I am happy to encourage this. If he says he is hungry for something specific, I will try my hardest to oblige him and add it to the menu plan. And if it's something he's never had before, but he is convinced he will like, that's when my fun begins creating a new recipe for him to enjoy. After all, as his Mommy, in life, his wish is my command!

Slow Cooker Meatball Subs
3 cups frozen Italian meatballs
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
2 (26 oz.) jars spaghetti sauce
1 TBS Italian seasoning
1 TBS sugar
Salt and Pepper to taste
8 oz. Shredded Mozzarella Cheese
Shredded Parmesan Cheese
Hoagie Buns

Place meatballs in bottom of slow cooker. Add spaghetti sauce, tomato sauce, diced tomatoes, sugar, Italian seasoning, salt and pepper. Stir to combine. Cook on LOW 6-7 hours. When ready to serve, place mozzarella cheese on bottom of bun, spoon meatballs and sauce over. Sprinkle with extra mozzarella and Parmesan cheeses.

Shared on The Country Cook Nov. 8, 2013

Sandwiches at Very Good Recipes

"Mommy, I'm hungry for meatball subs." 

"Have you ever had meatball subs?" 

"No, but I know I would like them. I wish you would make them." 

This is the conversation I had with Alex a few weeks ago. I was pretty sure he had never had one before, but he was convinced he was hungry for them. I was convinced he had seen a Subway commercial and decided this. That's okay though. My meal inspirations can come from many different places, and if he wants to add input based on an imaginary craving, I'll do my best.

You're going to love this recipe for the same reason I did. About 10 minutes of your time in the morning dumping things into the Crock Pot, and when you get home after a long day, supper is ready to go. Simple add a nice green salad on the side (maybe my Easy Caesar Salad) and your family can be eating in about 15 minutes. Perfect on those nights when you're exhausted, they are starving and you want them to think it took a lot more effort than it actually did! (See, this way, they volunteer to do the dishes because you have "worked so hard" on dinner!) 

My little man loves to eat, and I am happy to encourage this. If he says he is hungry for something specific, I will try my hardest to oblige him and add it to the menu plan. And if it's something he's never had before, but he is convinced he will like, that's when my fun begins creating a new recipe for him to enjoy. After all, as his Mommy, in life, his wish is my command!

Slow Cooker Meatball Subs
3 cups frozen Italian meatballs
1 (15 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
2 (26 oz.) jars spaghetti sauce
1 TBS Italian seasoning
1 TBS sugar
Salt and Pepper to taste
8 oz. Shredded Mozzarella Cheese
Shredded Parmesan Cheese
Hoagie Buns

Place meatballs in bottom of slow cooker. Add spaghetti sauce, tomato sauce, diced tomatoes, sugar, Italian seasoning, salt and pepper. Stir to combine. Cook on LOW 6-7 hours. When ready to serve, place mozzarella cheese on bottom of bun, spoon meatballs and sauce over. Sprinkle with extra mozzarella and Parmesan cheeses.

Shared on The Country Cook Nov. 8, 2013

Sandwiches at Very Good Recipes

reade more... Résuméabuiyad

Weeknight Rush

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

Is it just me or are the weeknights becoming more and more rushed? Between homework, after school activities and every day life, I am pretty sure the hours between 3:30 and 8 pm are some of the busiest in my life. So, it's so nice when I can come up with a meal that is quick, tasty and has us going back out the door on time!

You've heard me say it before, but I think it bears repeating. Casseroles are a mom's best friend. I know many people turn their noses up at just the word, but to me, if I can put a bunch of things into one pan, throw it in the oven and in about 30 minutes have dinner on the table, I am a happy mama. Sure, there are some casseroles out there that were simply never meant to be, most likely because someone started throwing ingredients together that had no business being paired, but those aren't the ones I'm talking about. I mean the ones that are made up of things we already love, that compliment each other, and simply make sense hanging out in one simple dish.

Tacos. We love them. Taco fixins'. We love those too. So why not take everything I would normally have out for a "taco bar", and see what kind of casserole I can make? See, this is my thought process. And I know I'm not the first one to have this crazy notion.

So here is a simple, delicious Mexican casserole perfect for any crazy, crammed full of things to do, weeknight! Adapt it with your favorite ingredients. Have the kids help pick out what things they want in it. Easy, yummy and fun for the whole family. I told you a good casserole is a mom's best friend!

Taco Casserole
1 lb. ground beef
1 packet taco seasoning
1 (16 oz.) can refried black beans with onion and garlic
1 (16 oz.) jar mild chunky salsa
1 green pepper, chopped
1 (2.2 oz) can sliced black olives
3 Roma tomatoes, chopped, divided
1 c. shredded taco cheese
Shredded Lettuce
Tortilla Chips, slightly crushed

Preheat oven to 350. Add enough broken tortilla chips to bottom of 9x13 dish to cover. In a large skillet brown beef until no longer pink. Add taco seasoning, stir well. Add beans and salsa. Stir well. Cook 5-7 minutes to allow flavors to combine. Add to top of chips. Spread evenly. Add green pepper and 2/3 chopped tomato. Sprinkle top with cheese and black olives. Bake for 20-25 minutes until cheese melts. Top with rest of tomato, lettuce and more broken chips.

Shared on The Country Cook Oct. 11, 2013

  Casseroles at Very Good Recipes

reade more... Résuméabuiyad

Indiana Made {A Review of Hurst Beans}

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

I am so excited to not only be bringing a fantastic recipe, perfect for fall, to you today, but also a company and their products from right here in my home state of Indiana, Hurst Beans!

The N.K. Hurst Company was established as a family business in 1938 beginning a long history in the food business with the trading and distribution of sugar. Since 1948, the Hurst name is recognized as being a first quality packager of dry edible beans; and the company is still proudly owned and operated by 2nd, 3rd, and 4th generation Hurst families!!! 

This is my favorite thing about this company. Sure, the beans are tasty and easy to use, and make a fantastic meal your family will love, but knowing they are coming from a truly family owned and operated business, doing things the right way for the past 75 years is simply too hard to come by in today's world not to be appreciated, admired and respected. 

Now I am going to be completely honest with you. I have passed Hurst packaged dry beans in the supermarket a thousand times. Heck, I've probably bought a package or two, and I never knew they were being made a mere 2 hours from me in Indianapolis. So, you can imagine my excitement when I was given the opportunity to do this review.

The folks at Hurst were kind enough to send me a few varieties of their beans to try, but the minute I opened the box I knew exactly which one I was going to cook with first. The 15 Bean Soup Mix. 

Why? Because this is the one I know with a shadow of a doubt I've seen in my stores before. In fact, I even watched someone cook with them about a year ago. Oh, and let's not forget the assortment of beans you can see just by glancing at the package. That means flavor like no other! 

Plus, I found this super easy recipe on their website, that utilized my favorite friend in the kitchen, my Crock Pot! 

I made this soup on a chilly day when I knew we would be busy all day long, and I wanted supper waiting to fill us up, and warm us up...Oh did it ever!! This has deep, rich, flavor that your family will love. And, it is a no soak method...making it even easier! 

If you don't know what foods and products are coming out of your state, please do some research and find out! Locally made products are so much fun to experience, and in this case, so delicious too! You can find Hurst Beans on Facebook, Twitter, and Pinterest for more information, tips and recipes. 

Crock Pot 15 Bean Soup From Hurst Beans

1 package Hurst Beans 15 Bean Soup Mix

1 lb. smoked sausage, chopped

8 c. water

1 large onion, diced

1 clove garlic, minced

1 tsp. red pepper flake

1 (15 oz.) can diced tomatoes 

Juice of 1 lemon

NO SOAK METHOD. Sort and rinse beans. Drain. Place in Crock Pot with 8 cups water, sausage, red pepper, onion and garlic. Cook on HIGH for 5 hours, or until beans are tender. Stir in tomatoes, flavoring packet from bean mix, and lemon juice. Cook for 30 additional minutes and keep warm until ready to serve. *NOTE* Make sure you don't add the tomatoes until the beans are tender. The acid in them will not allow the beans to become tender if added too soon. 

Shared on The Country Cook Oct. 11, 2013

Soup at Very Good Recipes

*Disclaimer* I was provided with free product in exchange for this review. All thoughts and opinions are my own.

reade more... Résuméabuiyad

Retro Supper

Today's recipe is another one that has technically appeared on EMM...but long before most of you were here. One that I am "re-blogging" both so more of my readers can enjoy it; and also because my food photography skills have grown by leaps and bounds, and sometimes looking at those old photos literally makes my eyes hurt. 

I remember stuffed peppers being a huge treat when I was growing up. They were actually something we usually only had when my Grammy was visiting from Pennsylvania, and that was only once per year! Ironically enough though, their annual visit always happened about this time. The first weekend of October is when her and Popeye (that was what we called Grandpa) would make the 6 hour drive to visit for about a week. Why did they always come then? Well, because my dad's birthday (their youngest child) is October 2nd! So when I decided to re-share this recipe, it seemed only appropriate to do so now.

When I first decided I wanted to make these myself, I truly thought they were going to be complicated and time consuming. Well, thankfully they were much harder in my head than in reality. They could not be easier, and are even convenient for a weeknight supper! The oven almost does all the work for you. They are comforting and delicious, reminding us of our childhood. Perfect for a autumn evening supper. 

If you think stuffed peppers aren't something you can enjoy during the week, think again. This simple recipe proves a retro, scrumptious supper is 100% doable even on the busiest of days.

Easy Stuffed Peppers 

1 lb. ground beef

4 large green peppers

3/4 c. chopped onion

1/4 c. uncooked instant rice

3 TBS ketchup, divided

1 tsp. oregano, divided

1 (14.5 oz) can Italian stewed tomatoes

Salt and Pepper to taste

Preheat oven to 350. Cut tops off peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 TBS ketchup, 1/2 tsp oregano, salt and pepper. Mix lightly, but well. Spoon equal amount of beef mixture into each pepper. Place in 8x8 inch square baking dish. Combine tomatoes, remaining ketchup and oregano; pour over stuffed peppers. Cover tightly w/ foil. Bake for 1 1/2 hours. 

Shared on The Country Cook Oct. 4, 2013

Peppers at Very Good Recipes

Today's recipe is another one that has technically appeared on EMM...but long before most of you were here. One that I am "re-blogging" both so more of my readers can enjoy it; and also because my food photography skills have grown by leaps and bounds, and sometimes looking at those old photos literally makes my eyes hurt. 

I remember stuffed peppers being a huge treat when I was growing up. They were actually something we usually only had when my Grammy was visiting from Pennsylvania, and that was only once per year! Ironically enough though, their annual visit always happened about this time. The first weekend of October is when her and Popeye (that was what we called Grandpa) would make the 6 hour drive to visit for about a week. Why did they always come then? Well, because my dad's birthday (their youngest child) is October 2nd! So when I decided to re-share this recipe, it seemed only appropriate to do so now.

When I first decided I wanted to make these myself, I truly thought they were going to be complicated and time consuming. Well, thankfully they were much harder in my head than in reality. They could not be easier, and are even convenient for a weeknight supper! The oven almost does all the work for you. They are comforting and delicious, reminding us of our childhood. Perfect for a autumn evening supper. 

If you think stuffed peppers aren't something you can enjoy during the week, think again. This simple recipe proves a retro, scrumptious supper is 100% doable even on the busiest of days.

Easy Stuffed Peppers 

1 lb. ground beef

4 large green peppers

3/4 c. chopped onion

1/4 c. uncooked instant rice

3 TBS ketchup, divided

1 tsp. oregano, divided

1 (14.5 oz) can Italian stewed tomatoes

Salt and Pepper to taste

Preheat oven to 350. Cut tops off peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 TBS ketchup, 1/2 tsp oregano, salt and pepper. Mix lightly, but well. Spoon equal amount of beef mixture into each pepper. Place in 8x8 inch square baking dish. Combine tomatoes, remaining ketchup and oregano; pour over stuffed peppers. Cover tightly w/ foil. Bake for 1 1/2 hours. 

Shared on The Country Cook Oct. 4, 2013

Peppers at Very Good Recipes

reade more... Résuméabuiyad

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!

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!

reade more... Résuméabuiyad

Back To Back Comparison

A couple days ago I featured my Mom's Goulash, the recipe I had grown up with, and now make for my family regularly. It's simple, tasty and a perfect weeknight supper. And until recent years, it was the only version I knew; but as my culinary knowledge and experiences have expanded, I have discovered there are many different versions of this classic, and today I'm sharing another, that is nothing like the first, but just as yummy, in different ways!

When I first came across this recipe, two things caught my eye. Goulash and Crock Pot. My brain immediately went to that stand by recipe I've used for years and I thought "Oh yeah, I bet you could do that in the slow cooker, making it even easier." Then I went on to read the recipe and realized it was very different than what I was picturing.

According to Wikipedia, "Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices, originating from Hungary."  Um, okay, so I guess this is actually closer to a traditional goulash than what I've been calling goulash all these years.

However, in the same article on Wikipedia, it mentions "American Goulash, mentioned in cookbooks dating back to 1914, consists of ground meat, elbow macaroni, and tomatoes in some form." Ah, okay now I see what happened. Someone way back when decided to Americanize a recipe, and a new, very different version was born.

This actually reminds me of another dish that is popular in our house, because it's Mr. Everyday's favorite, Beef Stroganoff, but the addition of tomatoes makes is a very different flavor profile. This is the perfect weeknight supper. Prepare it in the morning before work. Set it and forget it. When you get home, you'll have some noodles to cook and sour cream to stir into the beef mixture. Supper can literally be on the table in about 20 minutes! And the beef? Oh my. So tender. So flavorful. And the sauce over the noodles...YUM!

However you choose to eat your goulash, rather it be a more traditional way, or a more American version, it's a delicious family friendly dish. And nothing says one way is the best way. Personally, I like having different versions of something familiar. It prevent the meal rut we all seem to find now and again.

Crock Pot Hungarian Goulash From Taste of Home
2 lbs. round steak, cut into 1-inch cubes
1 medium white onion, thinly sliced
2 TBS flour
1 1/2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1 bay leaf
1 (14.5 oz) can diced tomatoes, with juice
8 oz. sour cream
1 lb. egg noodles
2 TBS butter
2 TBS dried parsley

Place beef and onions in bottom of slow cooker. In a small bowl combine flour, paprika, garlic salt, and pepper. Mix well. Sprinkle over meat and onions. Stir to coat. Add tomatoes. Stir to combine. Add bay leaf. Cook on LOW 8-10 hours until meat is tender. Just before serving, boil egg noodles according to package directions. Drain and return to hot pot. Stir in butter and parsley. Add sour cream to beef mixture and stir well. Serve beef over hot egg noodles. Garnish with extra parsley.

Shared on The Country Cook Sept. 6, 2013

Crock Pot at Very Good Recipes

A couple days ago I featured my Mom's Goulash, the recipe I had grown up with, and now make for my family regularly. It's simple, tasty and a perfect weeknight supper. And until recent years, it was the only version I knew; but as my culinary knowledge and experiences have expanded, I have discovered there are many different versions of this classic, and today I'm sharing another, that is nothing like the first, but just as yummy, in different ways!

When I first came across this recipe, two things caught my eye. Goulash and Crock Pot. My brain immediately went to that stand by recipe I've used for years and I thought "Oh yeah, I bet you could do that in the slow cooker, making it even easier." Then I went on to read the recipe and realized it was very different than what I was picturing.

According to Wikipedia, "Goulash is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices, originating from Hungary."  Um, okay, so I guess this is actually closer to a traditional goulash than what I've been calling goulash all these years.

However, in the same article on Wikipedia, it mentions "American Goulash, mentioned in cookbooks dating back to 1914, consists of ground meat, elbow macaroni, and tomatoes in some form." Ah, okay now I see what happened. Someone way back when decided to Americanize a recipe, and a new, very different version was born.

This actually reminds me of another dish that is popular in our house, because it's Mr. Everyday's favorite, Beef Stroganoff, but the addition of tomatoes makes is a very different flavor profile. This is the perfect weeknight supper. Prepare it in the morning before work. Set it and forget it. When you get home, you'll have some noodles to cook and sour cream to stir into the beef mixture. Supper can literally be on the table in about 20 minutes! And the beef? Oh my. So tender. So flavorful. And the sauce over the noodles...YUM!

However you choose to eat your goulash, rather it be a more traditional way, or a more American version, it's a delicious family friendly dish. And nothing says one way is the best way. Personally, I like having different versions of something familiar. It prevent the meal rut we all seem to find now and again.

Crock Pot Hungarian Goulash From Taste of Home
2 lbs. round steak, cut into 1-inch cubes
1 medium white onion, thinly sliced
2 TBS flour
1 1/2 tsp. paprika
1 tsp. garlic salt
1/2 tsp. pepper
1 bay leaf
1 (14.5 oz) can diced tomatoes, with juice
8 oz. sour cream
1 lb. egg noodles
2 TBS butter
2 TBS dried parsley

Place beef and onions in bottom of slow cooker. In a small bowl combine flour, paprika, garlic salt, and pepper. Mix well. Sprinkle over meat and onions. Stir to coat. Add tomatoes. Stir to combine. Add bay leaf. Cook on LOW 8-10 hours until meat is tender. Just before serving, boil egg noodles according to package directions. Drain and return to hot pot. Stir in butter and parsley. Add sour cream to beef mixture and stir well. Serve beef over hot egg noodles. Garnish with extra parsley.

Shared on The Country Cook Sept. 6, 2013

Crock Pot at Very Good Recipes

reade more... Résuméabuiyad

The Best E.V.E.R.

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

Having a big party this weekend? Maybe a back to school blowout? Or heading up to the lake for one of the last summer weekend getaways before it's too late? Or maybe you're even looking ahead to next weekend, Labor Day and a big backyard barbecue. If any of these are true, or you're just looking for a great party idea to keep in your back pocket, or even a simple side dish for your next Mexican night at home, I've got something that works for every single one of those!

As most of you know, before I was a SAHM, I had a career outside the home. After getting my degree, I worked in an Orthopedic Medical Office for 2 1/2 years before little man came along and changed my world forever. I was lucky enough to work with a great group of people, including the other ladies in my department, nurses, PAs, doctors, support staff, etc. It was a great company and there are still days when I miss it.

And one of the best things about this office were the carry ins! Rather it be in our department, another down the hall, or office wide, those were some of the yummiest days on the job! Now working in medical records, we had a lot of contact with other departments, and on the days they were having carry-ins and we weren't, more likely than not, they were always so kind to invite us to share in their "brought from home" goodies, and this was one of those recipes.

I was actually pregnant the day the nurses were having a carry-in and were so kind to share. Who can say no to a 7 month pregnant lady drooling over your plate? The minute I dipped my first chip into this queso, I had to have the recipe...because it was the BEST I'd ever had. She was kind of enough to share, and I couldn't believe how simple it was, plus being Crock Pot friendly makes it so nice for parties or potlucks.

I remember the next fall, after Alex was born, I made this one Sunday and we literally ate it all day long while we watched football, making it a meal. These days, I use it as a side dish if we're having tacos, enchiladas, etc. Or it's a great one to set out for a large crowd, because the pot never seems to end!

I've been so lucky to stay at home with Alex. After all, it's what lead me to blogging, and all of you. But I took a lot away from my working years too. Experience, knowledge, great friends, and even some tasty recipes to share!

Crock Pot Queso Dip
1 lb. bulk sausage, browned and drained
32 oz. Velveeta, cubed
8 oz. cream cheese, softened a bit
1 (10 3/4 oz.) can cream of mushroom soup, unprepared
1 ( 10 oz.) can Rotel

Place Crock Pot on low setting. Combine Velveeta, cream cheese and mushroom soup. Stir well. Add Rotel. Mix again. Cook on LOW 30 minutes. Add sausage and stir well. Continue cooking on LOW for another 30 minutes, stirring occasionally, or until completely melted and combined. *NOTE* If you wish to leave this in the Crock Pot for a long duration, turn to KEEP WARM or even OFF. If it becomes extra thick, add a few splashes of water to thin it out. Also do this if left over and reheating.

Shared on The Country Cook Aug. 23, 2013
Shared on Mandy's Recipe Box Aug. 27, 2013

Mexican at Very Good Recipes

reade more... Résuméabuiyad

Soul Food Saturday #17

Good Morning! I know kids everywhere have already headed back to the classroom, and in another week mine will too, but it's still summer and we've got to enjoy it's bounty while we can! Now here in the Hoosier state that means fresh corn on the cob, straight from the fields to our dinner table. And this week Bekki is channeling her inner Hoosier with a great new way to use some of that fresh, sweet gold on a cob!

What screams summer to me? Fresh corn, cooked any way I can get it. Last summer I stumbled over a recipe somewhere that took fresh corn off the cob and fried it. Yes! They used those words. The demo I saw looked delicious. I just had to try my own versions. Yep, versions! This one has a bit of heat with Rotel’s hot tomatoes. So, grab a few ears and get shucking, because this one you will want to make over and over again.

Loaded Spicy Fried Corn

2 TBS unsalted butter

1 medium onion, sliced

6 slices think cut bacon, chopped

2 jalapenos, sliced

3 ears corn off the cob

1 (10oz.) can Hot Rotel tomatoes

1 tsp. granulated garlic

½ tsp. salt

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until brown and caramelized around the edges. Add bacon and jalapenos. Stir to combine, allow to cook until bacon has cooked through. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 20-30 minutes or until juices are nearly gone and corn is cooked through.

Stir occasionally. Serve hot with your favorite meat or fish.

Note: To tame heat, use Rotel Mild tomatoes with jalapenos and omit fresh sliced jalapenos. Or remove ribs and seeds before slicing and adding to the pan.

Good Morning! I know kids everywhere have already headed back to the classroom, and in another week mine will too, but it's still summer and we've got to enjoy it's bounty while we can! Now here in the Hoosier state that means fresh corn on the cob, straight from the fields to our dinner table. And this week Bekki is channeling her inner Hoosier with a great new way to use some of that fresh, sweet gold on a cob!

What screams summer to me? Fresh corn, cooked any way I can get it. Last summer I stumbled over a recipe somewhere that took fresh corn off the cob and fried it. Yes! They used those words. The demo I saw looked delicious. I just had to try my own versions. Yep, versions! This one has a bit of heat with Rotel’s hot tomatoes. So, grab a few ears and get shucking, because this one you will want to make over and over again.

Loaded Spicy Fried Corn

2 TBS unsalted butter

1 medium onion, sliced

6 slices think cut bacon, chopped

2 jalapenos, sliced

3 ears corn off the cob

1 (10oz.) can Hot Rotel tomatoes

1 tsp. granulated garlic

½ tsp. salt

Add butter to a medium sized pan and allow to melt. Add sliced onions, cook until brown and caramelized around the edges. Add bacon and jalapenos. Stir to combine, allow to cook until bacon has cooked through. Add corn kernels and tomatoes with their juice, salt and garlic. Stir to combine, and cook 20-30 minutes or until juices are nearly gone and corn is cooked through.

Stir occasionally. Serve hot with your favorite meat or fish.

Note: To tame heat, use Rotel Mild tomatoes with jalapenos and omit fresh sliced jalapenos. Or remove ribs and seeds before slicing and adding to the pan.

reade more... Résuméabuiyad

Little Cheese Fiend

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
Pin It

My son loves food, we all know that. But there are a few specific things he does become fiendish for, and one at the top of the list is cheese. It's not his fault. He comes by it naturally. Both of his parents are also cheese lovers, and so are both of his grandpas. We are a cheese loving family.

My son will eat cheese as a snack. One of his favorite lunch staples is a cheese sandwich...bread and American cheese, that's it. Until the age of 6 his favorite pizza, and the only one he would eat, was plain cheese. From cheddar, the sharper the better, to Colby, to Swiss, he loves every kind, any way he can get it. We even have a picture when he was about 2 at Thanksgiving sneaking food from the table. What was it? Not pie. Not candy. Cheese!!

His most recent cheese addiction is actually feta. Now he thinks it's goat cheese, but for those of us who eat feta on a regular basis, we know most of the time it's made with a mix of both sheep's and goat's milk. (But that's okay, we will let him think it's goat. It makes him feel like a real foodie.) And for those of you who have never had it, feta is a brined cheese with a salty and tangy flavor. Most of the time it's in crumbled form and a staple in Greece.  In fact, it was on a Greek salad that Alex first fell in love with his new favorite cheese.

So when I had some fresh green beans in the fridge (Yay for produce sales!!) and knew I wanted to make a salad instead of just boiling them, I was so excited when I came upon this. It had some of his favorite things! Beans, tomatoes, and plenty of feta!

If your side dish rotation has gotten a little tiresome, or maybe you have plenty of green beans coming from your garden, this salad is a fantastic, unique side dish for any meal. Full of color and flavor, it's so pretty for summer too.

My little cheese fiend isn't going to give up his addiction any time soon. That's okay though. It could be much worse! I will take him sneaking cheese over candy any day of the week!

Balsamic Green Bean Salad From Taste of Home
2 lb. fresh green beans, trimmed and cut into 1 inch pieces
1 medium red onion, finely chopped
4 c. cherry tomatoes, halved
1 c. crumbled feta cheese
1/4 c. olive oil
3 TBS lemon juice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. ground mustard

In a medium pan over high heat, place green beans covered with water. Bring to a boil. Cook 8-10 minutes until crisp tender. Drain and place in ice water to stop cooking. Pat dry. Place in large bowl. Add onions. In a small bowl whisk together oil, lemon juice, and seasonings. Mix well. Pour over green bean mixture. Chill for at least 1 hour. Stir. Add tomatoes and cheese just before serving.

Shared on Mandy's Recipe Box July 30, 2013
Shared on The Country Cook Aug. 2, 2013

Green Beans at Very Good Recipes
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Chippy Side Dish

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Corn at Very Good Recipes
Pin It

Have you ever had one of those moments where you see something that is new to you, and for the next few days, or even weeks, you start to see it everywhere? Like it never existed in your world, and all of sudden you are inundated with it? It's similar to when you buy a new car, and driving home you begin seeing the same one all over the road! Well, this recipe is a great example of just that. 

I had never heard of this my entire life. That's right 32 years of never knowing there was such a thing. Then at the beginning of the summer I saw it online....once...twice...three times...and again! I saw it every where from my good friend Brandie, The Country Cook, to Paula Deen on tv to a friend talking about it on Facebook, and finally I found it while trolling through a cookbook. It was like the gods were trying to tell me something. I finally accepted the signs and decided to try it for myself.

Now I'm guessing since it's been popping up all over the place, this is one of those recipes that can be made a thousand different ways, and everyone that makes it does it that way because someone before them, perhaps mom or grandma, made it that way. So, this is my version. A little of this and a little of that from each different version I found. I guess if I was going to site a source, I would have to say "inspired by everyone who has ever made this." 

For those of you like me who had no idea such a concoction existed, let me tell you, it's delicious! Creamy and crunchy, sweet with just a little zip from the chilies, it makes a great side dish for any barbecue or backyard party! If you are going to a cookout this weekend, take this instead of the old stand bys! Give them something new to try! 

Or, perhaps when you show up with it, you'll hear about how someone has been making it for years, and the next day someone else will tell you the same thing. If it starts to feel like you are seeing it everywhere and anywhere, don't feel bad. You probably are. It's okay though. It's yummy enough you'll be happy you are!

Corn Chip Salad 

1 (10 oz.) bag corn chips

2 (15 oz.) cans corn, drained

1 orange bell pepper, chopped

1 (10 oz.) can diced tomatoes and green chilies

2 c. shredded sharp cheddar cheese

1 c. mayo

2 green onions, chopped, for garnish

In a large bowl combine corn, pepper, diced tomatoes, and cheese. Stir well. Add mayo. Mix to combine. Chill for at least an hour. Right before serving, stir in chips, crushing slightly. Garnish with green onions and extra chips.

Shared on The Country Cook July 26, 2013
Shared on Mandy's Recipe Box July 30, 2013

Corn at Very Good Recipes
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Last Day Celebration

That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
Pin It

That's right! It's finally here! The day we've waited 180 days for...THE LAST DAY OF SCHOOL! Yep, 2nd grade is now behind us, and we have a summer full of fun planned before we even start to think about 3rd grade! Okay, I guess I should correct that. Alex is excited to be a 3rd grader in about 2 1/2 months...Mommy is in total denial. Third Grade? That's not possible. I'm pretty sure he just started walking last week, and learned his ABCs two days ago. But I guess I have the next couple months to get used to the idea, or at least pretend to.

So in honor of Alex's "graduation" day, I'm sharing a delicious new salad I made a few weeks ago that he absolutely loved. I mean he gobbled it up as fast as I could scoop it into his bowl. I can't say I blame him though. It is quite yummy. Full of big mushroom flavor, that is complimented by tangy, briny olives and capers, it's fresh, light and perfect for summer.

This would be a great idea for an outdoor party or picnic. No mayo means you can be a little less careful with it out in the heat! Now, don't go sitting it in the 90 degree sun for 8 hours, and then come back here telling me how your guests ended up in the ER with food poisoning! I'm just saying without any mayo or sour cream, unlike many of our summer salads, this one is a little more element friendly.

It is great with steaks, burgers, seafood, chicken....pretty much any protein that tickles your fancy. It's simple to prepare, making it even taste even better!

Congrats to my little man for yet another fantastic school year. We couldn't be more proud of your academic accomplishments  And those are only topped by the loving, considerate, oh so special person you are growing into every single day!

Marinated Mushroom Salad Adapted from Serious Eats
1 lb. white button mushrooms, halved or quartered depending on size
1/2 c. grape tomatoes, halved
1/3 c. pitted kalamata olives, halved
2 TBS. capers
1/4 c. olive oil
2 TBS white vinegar
1 TBS Dijon mustard
1 tsp. dried oregano
2 tsp. dried parsley, extra for garnish
Salt and Pepper to taste

In a small bowl whisk together oil, vinegar, mustard, oregano, parsley, salt and pepper. Mix well to combine. In a large bowl toss together mushrooms, tomatoes, olives and capers. Pour dressing over top. Mix well to coat. Chill for 2 hours before serving. Garnish with extra parsley.

Shared on The Country Cook June 7, 2013
Shared on Make Ahead Meals June 10, 2013
Shared on Mandy's Recipe Box June 11, 2013

Mushrooms at Very Good Recipes
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Soul Food Saturday #7

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

Pin It

Good Morning, and welcome to June! I do have one question though, where did May go? Seriously! But I'm happy to be flipping the calendar because it means the end of the school year. Well, almost. We have 5 days this week, and then bed times, homework and lunch money will become faint memories...for a couple months anyway.

Today Bekki is back, with a bright, refreshing, and yummy salsa perfect for summer! I think this would go with so many things, the possibilities are endless!

With summer right around the corner; ready to overflow our vegetable gardens with beautiful tomatoes,I felt this recipe was perfect to celebrate our first harvest. With the little spice of jalapenos and the fresh sweetness of pineapple this salsa is a marriage fit for a big tortilla chip or a finishing touch to the perfect taco. Today, were celebrating the beginning of Summer!!!

Pineapple Salsa

2 medium tomatoes, chopped

1 medium onion, diced

3 fresh jalapeno peppers, diced

1½ c.  fresh cilantro, finely chopped

1 small pineapple skinned, cored, chopped

1 tsp. granulated garlic

1 tsp. salt

Juice of small lime approx 2 TBS

In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and pineapple. Stir to combine. Season salsa, with granulated garlic, lime juice and salt. Mix to evenly combine seasoning.  Refrigerate for 30 minutes before serving.

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Summer Salad Supper {A Review/Giveaway with Taylor Farms}

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

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

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

Pin It

I love when I can take a little help from the store, making my life just a little simpler when it comes to meal time. I think busy moms (and dads) everywhere would agree with me, it's okay to take help where we can when it comes to getting good food on the table for our families. 

And when it comes to convenience foods, one of my favorites are bagged salads. From the simple tossed salad to the complete salad kits, I use these in my kitchen a lot! Hence why I was so excited to team up with my new friends at Taylor Farms to introduce you to all of their bagged salad sensations! 

Founded in 1995, Taylor Farms was on a quest to become America's favorite salad maker. They have partnered with the finest companies in North America to provide excellent quality salads for their loyal customers. With salad varieties from Garden Vegetable, to BBQ Ranch, Southwest Chopped, Asian Chopped and many more, there is a salad, or complete salad kit to fit anyone's tastes. 

The folks at Taylor Farms were kind enough to send me quite the sample box to experiment with, and after a lot of fun in the kitchen, I decided to feature the Southwest Chopped Salad today. Filled with chopped cabbage, Romaine lettuce, cilantro, and green onions, it also comes with crunchy tortilla strips, pumpkin seeds and a creamy cilantro dressing. Now, that would be a tasty salad all on it's own, but of course, me being me, I had to add a little EMM flare to it. I decided on a couple more southwest inspired veggies, plus topping it with a fabulous grilled chicken bursting with chili and lime flavor, with just enough kick to make you know it's there! Not too spicy for those who can't take the heat, but with enough heat to remind you what the Southwest is all about! 

Plus, did you know May is National Salad Month? What a better way to celebrate than with a great salad kit filled with fresh, tasty ingredients. Plus, if you are on Instagram, snap a photo of your chopped salad, add #choptalk and you could have the chance of being featured on Taylor Farms website and Facebook page! 

And now, you have the chance to win some Taylor Farms coupons for your kitchen too! Just scroll down under the recipe for full giveaway details and rules! 

Southwest Chopped Salad with Grilled Chili Lime Chicken

2 bags Southwest Chopped Salad 

1 (1.5 lb.) package chicken tenders

1/2 c. vegetable oil

Juice of 2 limes

Zest of 1 lime

1 TBS chili powder

1/2 TBS paprika

1 tsp. garlic powder

1 TBS Montreal Chicken Grill Seasoning

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

1 (11 oz.) can corn, drained

1 avocado, chopped

1/2 c. grape tomatoes, halved

1/4 c. green olives, chopped

Salt and Pepper to taste

In a medium bowl whisk together oil, lime juice and zest, chili powder, paprika, garlic powder, grill seasoning, salt and pepper. Place chicken in a large plastic bag. Pour marinade over chicken and chill for 2 hours. When ready, preheat grill to high. Spray with nonstick spray. Sear chicken on both sides for about 1-2 minutes and then reduce heat to medium-low and cook for about 15-20 minutes, until done, turning occasionally. Remove to platter and allow to cool slightly. In a large bowl combine salad mixes, black beans, corn, avocado, tomatoes and green olives. Mix well. Divide among serving plates. Drizzle with cilantro dressing included in kit. Chop chicken and top each salad with equal portions. 

Shared on Lady Behind The Curtain May 22, 2013
Shared on Miz Helen's Country Cottage May 23, 2013
Shared on The Country Cook May 24, 2013

********Giveaway********

Rules:

1. This contest is open to US 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen. I will then pass on your address to the sponsor for shipping.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: June 1, 2013

Two Lucky Winners Will Receive:
$25 in Taylor Farms coupons

(2 winners will each be given 25 $1.00 coupons)

Mandatory Entry:

1. Become a fan of Taylor Farms on Facebook. Leave a comment when you have.

Extra Entries:

1. Become an EMM Facebook fan. Leave a comment when you have.

2. Follow EMM on Twitter. Leave a comment when you are.

3. Follow EMM on Pinterest. Leave a comment when you have. 

4. Follow me on Instagram. Leave a comment when you have. 

5. Upload a photo to the Instagram contest. Tag @everydaymomsmeals on it, and then leave a comment here.

That makes up to 6 entries per person!!!

Good Luck!

Disclaimer: I was provided with free samples in exchange for this review. The coupons were given to me for a giveaway. All thoughts and opinions are my own.

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Scorching Not Allowed

There is nothing worse than working on dinner, slaving over a big pot on the stove, only to discover, only moments before serving, the bottom of the pot has scorched, leaving behind that burnt taste throughout your entire masterpiece.

When a recipe debuts here on EMM, that usually means, I have just made it for the first time too. And when I make something for the first time, I am totally OCD about making sure it turns out well. That means doing everything I can to ensure perfection. If it's on the stove, I'm watching it like a hawk, if it's baking in the oven, I'm checking it, if it's grilling...well, that's Adam's department most of the time, so if it burns, it's his fault. If I'm going to blog a recipe, I want to do everything within my power to make sure it turns out the way it's supposed to. But if that recipe turns into something I continue to make on a regular basis, the level of OCD decreases a little. Let's face it, when we've made something over and over, it becomes one of those things we can do with our eyes closed. There is a comfort level to just let it "do it's thing." Well, that's all fine and dandy until you feel so comfortable, you find yourself forgetting it's even cooking!

When I shared my Homemade Marinara Sauce for the first time, it came out so tasty and as close to perfection as I could have hoped. But the next time I made it for our family, not so much. As it was simmering away on the stove, I got busy doing the other 100 things on my to-do list, and forgot about it, causing it to scorch on the bottom....oops! 

So this time I decided to stack the odds in my favor. Slow cook it all day! That's right, same ingredients (except a different pasta) but let them simmer all day, on LOW in my Crock Pot so when I once again find myself in the middle of multiple tasks, my dinner is still safe.

There will always be times in the kitchen that lead to burnt meals. That's when pizza delivery comes in handy. But if you can tip the scales of success in your favor....well, that's a good day, not to mention a yummy meal. 

Crock Pot Marinara with Penne

2 (28oz) cans crushed tomatoes

2 celery stalks, cut in half
2 carrots, peeled and cut in half
2 garlic cloves
2 dried bay leaves
1 medium onion, peeled and left whole
2 TBS butter
Salt and Pepper to taste

1 lb. penne pasta, cooked and drained

Dried Parsley for garnish

Combine all ingredients, except pasta, in Crock Pot. Cook on LOW all day, 6-8 hours. About 30 minutes before serving, remove onion, celery, carrot, bay leaves and garlic. Some of the garlic will probably fall apart, so just leave it behind. Stir well and turn off to stay warm. When pasta is cooked and drained, mix with sauce and garnish with parsley before serving.

Shared on Lady Behind The Curtain May 8, 2013

Shared on Miz Helen's Country Cottage May 9, 2013

Shared on The Country Cook May 10, 2013

Pasta at Very Good Recipes
Pin It

There is nothing worse than working on dinner, slaving over a big pot on the stove, only to discover, only moments before serving, the bottom of the pot has scorched, leaving behind that burnt taste throughout your entire masterpiece.

When a recipe debuts here on EMM, that usually means, I have just made it for the first time too. And when I make something for the first time, I am totally OCD about making sure it turns out well. That means doing everything I can to ensure perfection. If it's on the stove, I'm watching it like a hawk, if it's baking in the oven, I'm checking it, if it's grilling...well, that's Adam's department most of the time, so if it burns, it's his fault. If I'm going to blog a recipe, I want to do everything within my power to make sure it turns out the way it's supposed to. But if that recipe turns into something I continue to make on a regular basis, the level of OCD decreases a little. Let's face it, when we've made something over and over, it becomes one of those things we can do with our eyes closed. There is a comfort level to just let it "do it's thing." Well, that's all fine and dandy until you feel so comfortable, you find yourself forgetting it's even cooking!

When I shared my Homemade Marinara Sauce for the first time, it came out so tasty and as close to perfection as I could have hoped. But the next time I made it for our family, not so much. As it was simmering away on the stove, I got busy doing the other 100 things on my to-do list, and forgot about it, causing it to scorch on the bottom....oops! 

So this time I decided to stack the odds in my favor. Slow cook it all day! That's right, same ingredients (except a different pasta) but let them simmer all day, on LOW in my Crock Pot so when I once again find myself in the middle of multiple tasks, my dinner is still safe.

There will always be times in the kitchen that lead to burnt meals. That's when pizza delivery comes in handy. But if you can tip the scales of success in your favor....well, that's a good day, not to mention a yummy meal. 

Crock Pot Marinara with Penne

2 (28oz) cans crushed tomatoes

2 celery stalks, cut in half
2 carrots, peeled and cut in half
2 garlic cloves
2 dried bay leaves
1 medium onion, peeled and left whole
2 TBS butter
Salt and Pepper to taste

1 lb. penne pasta, cooked and drained

Dried Parsley for garnish

Combine all ingredients, except pasta, in Crock Pot. Cook on LOW all day, 6-8 hours. About 30 minutes before serving, remove onion, celery, carrot, bay leaves and garlic. Some of the garlic will probably fall apart, so just leave it behind. Stir well and turn off to stay warm. When pasta is cooked and drained, mix with sauce and garnish with parsley before serving.

Shared on Lady Behind The Curtain May 8, 2013

Shared on Miz Helen's Country Cottage May 9, 2013

Shared on The Country Cook May 10, 2013

Pasta at Very Good Recipes
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He's Starting To

So I've shared the fact that my child is an amazing eater so many times, I'm sure those of you out there struggling at meal time every day are incredibly tired of hearing it. Well, guess what...there are  a few things he doesn't really "groove" on. And most of them have the word "salad" in them. No I'm talking about a side or tossed salad. (Although, he did just start to eat those about a year ago when he discovered he didn't have to have dressing on them. Yeah, my kid is the one who hates salad dressing, even ranch!! He's weird, I know!) What I'm talking about are the salads that begin with the words potato or pasta, both of which he absolutely love, so for a long time I didn't understand. But finally I realized why...he associates something with both of these...mayonnaise or sour cream.

Alex has never been a fan of either. Both of which I cook with, especially in potato and/or pasta salads, a lot. I really don't remember what we were eating when the light bulb went off in my head, but one day I finally realized what the things he would turn his nose up at had in common. 

I'm happy to report though, he has started to branch out and he is eating more and more sour cream. One reason is he has discovered that, like his Daddy, he loves spicy food, and in some things the sour cream really helps to relieve his tongue from fire. Two, I started fibbing to him when he would be eating dishes containing it, and afterwards after he gobbled it down, say "Oh by the way, you just ate sour cream." He finally realized that in 99% of the foods I make with sour cream, he can't even taste it. 

But mayo has been a little trickier. He has eaten a few things containing it, but it hasn't been as easy to win him over with as sour cream. So I started thinking about making a couple things that in other recipes contained mayo, but finding ones that didn't. In this case, a delicious pasta salad that contained no "creamy" dressing whatsoever. That way, he couldn't even question if I were trying to  trick him. And guess what...he loved it! He said he was so excited to "eat pasta salad and not worry about mayonnaise." 

With the graduation party, wedding reception, backyard barbecue, pool party season upon us, or at least getting closer, this is a great idea for any of those. Filled with veggies and great flavor, and with no mayo, less worry about sitting out! 

I'm glad my little guy is branching out and starting to try those last couple things that were on his "I don't like list". Little does he know I'm going to continue to slip them in whenever and wherever I can...and he's gonna eat them and like them!

Black Eyed Pea Pasta Salad Adapted from Lady Behind The Curtain

1 (15 oz.) can black eyed peas, drained and rinsed with cool water

1 lb. garden rotini pasta, cooked and drained

1 medium red bell pepper, finely chopped

1/2 c. red onion, finely chopped

3/4 c. cucumber, finely chopped

15 grape tomatoes, halved

3 TBS vegetable oil

6 TBS cider vinegar

1 tsp. sugar

1 tsp. Italian seasoning, extra for garnish

1 tsp. chili powder

1/2 tsp. seasoned salt

Salt and Pepper to taste

While pasta is cooking, in a large bowl combine peas, pepper, onion, cucumber and tomatoes. Toss to combine. In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine. When pasta is done and drained well, combine with veggies. Toss again. Pour dressing over. Stir well. Chill at least 3 hours before serving. Garnish with extra Italian seasoning.

Shared on Make Ahead Meals May 6, 2013
Shared on Mandy's Recipe Box May 7. 2013
Shared on Miz Helen's Country Cottage May 9, 2013
Shared on The Country Cook May 10, 2013

Salad at Very Good Recipes
Pin It

So I've shared the fact that my child is an amazing eater so many times, I'm sure those of you out there struggling at meal time every day are incredibly tired of hearing it. Well, guess what...there are  a few things he doesn't really "groove" on. And most of them have the word "salad" in them. No I'm talking about a side or tossed salad. (Although, he did just start to eat those about a year ago when he discovered he didn't have to have dressing on them. Yeah, my kid is the one who hates salad dressing, even ranch!! He's weird, I know!) What I'm talking about are the salads that begin with the words potato or pasta, both of which he absolutely love, so for a long time I didn't understand. But finally I realized why...he associates something with both of these...mayonnaise or sour cream.

Alex has never been a fan of either. Both of which I cook with, especially in potato and/or pasta salads, a lot. I really don't remember what we were eating when the light bulb went off in my head, but one day I finally realized what the things he would turn his nose up at had in common. 

I'm happy to report though, he has started to branch out and he is eating more and more sour cream. One reason is he has discovered that, like his Daddy, he loves spicy food, and in some things the sour cream really helps to relieve his tongue from fire. Two, I started fibbing to him when he would be eating dishes containing it, and afterwards after he gobbled it down, say "Oh by the way, you just ate sour cream." He finally realized that in 99% of the foods I make with sour cream, he can't even taste it. 

But mayo has been a little trickier. He has eaten a few things containing it, but it hasn't been as easy to win him over with as sour cream. So I started thinking about making a couple things that in other recipes contained mayo, but finding ones that didn't. In this case, a delicious pasta salad that contained no "creamy" dressing whatsoever. That way, he couldn't even question if I were trying to  trick him. And guess what...he loved it! He said he was so excited to "eat pasta salad and not worry about mayonnaise." 

With the graduation party, wedding reception, backyard barbecue, pool party season upon us, or at least getting closer, this is a great idea for any of those. Filled with veggies and great flavor, and with no mayo, less worry about sitting out! 

I'm glad my little guy is branching out and starting to try those last couple things that were on his "I don't like list". Little does he know I'm going to continue to slip them in whenever and wherever I can...and he's gonna eat them and like them!

Black Eyed Pea Pasta Salad Adapted from Lady Behind The Curtain

1 (15 oz.) can black eyed peas, drained and rinsed with cool water

1 lb. garden rotini pasta, cooked and drained

1 medium red bell pepper, finely chopped

1/2 c. red onion, finely chopped

3/4 c. cucumber, finely chopped

15 grape tomatoes, halved

3 TBS vegetable oil

6 TBS cider vinegar

1 tsp. sugar

1 tsp. Italian seasoning, extra for garnish

1 tsp. chili powder

1/2 tsp. seasoned salt

Salt and Pepper to taste

While pasta is cooking, in a large bowl combine peas, pepper, onion, cucumber and tomatoes. Toss to combine. In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine. When pasta is done and drained well, combine with veggies. Toss again. Pour dressing over. Stir well. Chill at least 3 hours before serving. Garnish with extra Italian seasoning.

Shared on Make Ahead Meals May 6, 2013
Shared on Mandy's Recipe Box May 7. 2013
Shared on Miz Helen's Country Cottage May 9, 2013
Shared on The Country Cook May 10, 2013

Salad at Very Good Recipes
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Soul Food Saturday

Good Morning and welcome to the first edition of Soul Foul Saturday! I am so incredibly excited for this new weekly feature and adventure on EMM. For those of you who didn't see the announcement last week, every Saturday my dear friend Bekki will be in the kitchen with you, creating something delicious!

In case you are in new here, let me tell you a little bit about Bekki. She is such a sweetheart, always thinking of others before herself, and willing to help at a moment's notice. She is so incredibly generous to my son, always sending him little treats in the mail, simply to make him smile. We've only known each other for about a year, but I feel like she is a friend I've had all my life. God truly sent me a special gift when he placed Bekki in my life. And now for the secret...Bekki and I have never met in real life! That's right, we met through this blog, and this incredible friendship that I treasure so much, developed. Bekki began as an avid supporter of my blog, and quickly became a blessing in my life, for which I'm so thankful for.

So please join Bekki and I for this new chapter on EMM. I hope you enjoy every word....and bite!

What could feed your soul better than a big bowl of pasta? Not many things in my opinion. My favorite recipes are ones that you can whip up any night of the week, to fill your belly and your heart whenever the need arises. So, kicking off this new Soul food Saturday is a quick recipe that feeds a crowd to the brim! Doubling this recipe won’t take any extra time, and the sauce freezes beautifully. Throw in another box of pasta and you can invite your neighbors over too!

Penne and Pork Ragu

1 tbsp. olive oil

1.25 lb extra lean ground pork

1 c. sweet mini peppers, sliced

1 14.5 oz. can rosemary and oregano diced tomatoes

1 ½ c. Hunt’s no sugar added pasta sauce

1 pound of cooked Penne

In medium pan heat oil and add pork and peppers. Cook until pork is no longer pink, and peppers have softened. About ten minutes. Drain. Add tomatoes and sauce and stir to combine. Allow to cook through until sauce has thickened. About 10-15 minutes stirring often.

Whether you love your pasta combined with your sauce or portioned out later for those who love EXTRA sauce. It’s just as delicious. Grated Parmesan  shredded cheddar, or a little extra oregano finishes it perfect!

Pin It

Good Morning and welcome to the first edition of Soul Foul Saturday! I am so incredibly excited for this new weekly feature and adventure on EMM. For those of you who didn't see the announcement last week, every Saturday my dear friend Bekki will be in the kitchen with you, creating something delicious!

In case you are in new here, let me tell you a little bit about Bekki. She is such a sweetheart, always thinking of others before herself, and willing to help at a moment's notice. She is so incredibly generous to my son, always sending him little treats in the mail, simply to make him smile. We've only known each other for about a year, but I feel like she is a friend I've had all my life. God truly sent me a special gift when he placed Bekki in my life. And now for the secret...Bekki and I have never met in real life! That's right, we met through this blog, and this incredible friendship that I treasure so much, developed. Bekki began as an avid supporter of my blog, and quickly became a blessing in my life, for which I'm so thankful for.

So please join Bekki and I for this new chapter on EMM. I hope you enjoy every word....and bite!

What could feed your soul better than a big bowl of pasta? Not many things in my opinion. My favorite recipes are ones that you can whip up any night of the week, to fill your belly and your heart whenever the need arises. So, kicking off this new Soul food Saturday is a quick recipe that feeds a crowd to the brim! Doubling this recipe won’t take any extra time, and the sauce freezes beautifully. Throw in another box of pasta and you can invite your neighbors over too!

Penne and Pork Ragu

1 tbsp. olive oil

1.25 lb extra lean ground pork

1 c. sweet mini peppers, sliced

1 14.5 oz. can rosemary and oregano diced tomatoes

1 ½ c. Hunt’s no sugar added pasta sauce

1 pound of cooked Penne

In medium pan heat oil and add pork and peppers. Cook until pork is no longer pink, and peppers have softened. About ten minutes. Drain. Add tomatoes and sauce and stir to combine. Allow to cook through until sauce has thickened. About 10-15 minutes stirring often.

Whether you love your pasta combined with your sauce or portioned out later for those who love EXTRA sauce. It’s just as delicious. Grated Parmesan  shredded cheddar, or a little extra oregano finishes it perfect!

Pin It

reade more... Résuméabuiyad