Everyday Mom's Meals

Wednesday, July 30, 2014

A Wedding Re-Do

Even after all the recipes I've found from when I first started blogging and brought them "back to life" so to speak, I'm still running across one here and there. This was actually something I shared not as far back as others, but I still thought it could use a face-lift and be shared again.

When I first shared this, it was right around the time of Princess Kate and Prince William's wedding, and I told the story about how this was something we had at our wedding reception, per my request. See, we had a huge spread, including a hog roast with all the trimmings and a buffet that everyone raved about, most of which were made by our sweet neighbor lady who offered to make the food for us. And this being one of my favorite all time "deli" salads I knew it just had to be included. Not to mention, it's one of my daddy's favorites, and I figured since he was paying, that would be a nice gesture! 

This is a great summer time salad that can be ready in almost no time at all. It's perfect for picnics, barbecues, cook-outs or take along parties. I have found even folks who aren't huge pea fans, enjoy this! Oh, and it shows up regularly around these parts at bridal and baby showers too. It's just one of those go-to salads for us, that others might never think about.

I love bringing these not so old recipes up to date and sharing them with all of you again. Or for most of you, for the first time. But what I love even more is sharing all the happy memories that come with them and remembering the great times when we enjoyed them the most. Food really does make the best scrapbook!

Spring Pea Salad
2 (15 oz.) cans peas, drained
3 hard boiled eggs, chopped
3-4 TBS mayo
1/2 c. finely chopped white onion
1 c. shredded sharp cheddar cheese
Salt and Pepper to taste

In a large bowl combine peas, eggs, onion and cheese. In a small bowl whisk together mayo, salt and pepper. Pour over pea mixture. Toss gently to coat. Chill at least an hour before serving. 

Monday, July 28, 2014

"Science Only Goes So Far, And Then There's God"...

I found the above quote online last week, and nothing could have been more appropriate for what was going on in our lives at the time.

As many of you already know, two weeks ago tomorrow, we had quite the scare. After four days of shortness of breath, my husband went to the ER, and was later diagnosed with multiple large pulmonary emboli in each lung. In layman's terms, his lungs had very large blood clots in them. Not exactly the news you are expecting on a Tuesday morning!

He was admitted to the hospital for 2 1/2 days for a battery of tests and observation. Many scary causes of PE have been ruled out, and for now they are thinking it might be something genetic, which we will get the results from those labs in another week or so. He was sent home on blood thinners, and since then we've been trying to get back to "normal."

I have been with this man for 17 years, and never has he scared me like this. The doctors told us they had no idea how he was able to walk into the clinic that morning. He was about 15 minutes away from full cardiac arrest; and 1/3 of all patients who present with what he had, don't last 24 hours. It was when I heard those statistics I knew without a doubt my husband is a walking miracle.

And while we are so incredibly grateful to all the doctors, nurses and hospital staff that helped to save his life, we also know there was a bigger hand in play. Even they had to admit, there was no explanation other than God's work as to why he was still with us.

So fast forward to the next Monday, and ironically enough it was his 40th birthday. That's right, we had oh so much more to celebrate this year, and I wanted to make sure it was extra special for him. It was the perfect time to make a new dessert using his favorite summer time berry, black raspberries. But after such a long week, I needed something quick and easy too! He loved every bite, and I was just thankful to have him here to cook for.

Each and every day is a gift. Be sure to tell those you love most, just how much they mean to you. And if you have a husband you love more than life, like me, hug him extra tight tonight for me!

Raspberry Crumble
2 c. red or black raspberries, fresh or frozen, if frozen, thawed
2 TBS sugar
1 tsp. cornstarch
1 1/2 tsp. water
1/2 tsp. lemon juice
1/2 c. old fashion oats
1/4 c. flour
1/4 c. brown sugar, packed
1/2 tsp. cinnamon
1/4 c. cold butter, diced

Grease a 2 quart casserole dish. Preheat oven to 375. Place berries in prepared dish. In a small bowl combine lemon juice, cornstarch, water, and sugar. Stir until smooth. Pour over berries. In a food processor, combine oats, flour, brown sugar, cinnamon and butter. Pulse until crumble mixture appears. Sprinkle over berries. Bake for 25 minutes until bubbly. 

Saturday, July 26, 2014

Take Me Out To The Ball Game {A Feature}

There is nothing more "American Summer" than baseball. heading to the ballpark on a warm summer evening, to cheer on the hometown team...that's Americana at its best! And here in Fort Wayne, we are so blessed to have one of the most unique, state of the art and gorgeous ballparks around! 

Nestled in the heart of the downtown, Parkview Field is the home of our beloved Tin Caps. Opening in 2009, it is the place to be on game night in the city. 

Once you're inside, you almost forget you are still in Fort Wayne, because you would expect to find a ballpark of this caliber in a huge metropolitan area. But as soon as you look at the amazing view and skyline, you remember you are indeed home. 



Family friendly doesn't even begin to describe everything Parkview Field has to offer. Plus, they have one of the most versatile food menus I have ever seen in a sporting arena.

Being sponsored by Parkview Health, from the start, there was a special focus on some healthier options available, in addition to the fan favorites. The folks at Parkview Field are proud of the food they offer and they have every right to be! 

Feeling like some Mexican Fare? Stop by the Manzana Grill (manzana means apple in Spanish) for everything from tacos, to taco salads, nachos and made to order burritos! That's right, you can get exactly what you want in it, and they prepare it in front of you. (In fact, one of the things I was most impressed with was most of the foods we samples were prepared as we ordered them, fresh.)

My choice was a chicken burrito with black beans, corn, lettuce, tomatoes, guacamole and sour cream. This thing was huge and absolutely delicious. As illustrated by the fact I had to take a bite before I could even snap a pic!


Our next stop on our tasting adventure was the Squeeze Play Cart (seriously, could the names be any cuter?) where my boys could enjoy some American classics like Cheeseburger Sliders, Foot Long Hot Dogs, and a family favorite, Lemonade Shake-Ups!


Alex loved watching his burgers being made, and they turned out juicy, flavorful and absolutely delicious! Not to mention a real bargain at only $2 each!


Those healthier options I mentioned? Here is a perfect example. When I stopped by the Apple Cart to satisfy my sweet tooth (if there is an apple dessert, they have it) I also found fresh apple slices as an option for Alex to enjoy with his burgers, instead of the regular fries!


But don't worry if you are looking forward to some traditional ballpark fare as well. They have all the standards and favorites too. One of my favorites, and they have been since our first game, are their terrific onion rings. They are big, crispy and absolute home run!


The Apple Cart I mentioned before... check out this menu of all their yummy offerings!




The Apple Crisp was warm, scrumptious and the ultimate American summer time treat! Plus it came in a cute souvenir helmet, which if your kid is anything like mine will be even more exciting than the dessert!


I can't begin to tell you how much we love heading down to Parkview Field every chance we get. I am honored they would let my family and I enjoy all the great foods the park as to offer, and share them with all of you too. If you live in Fort Wayne, or are close enough to drive into the city, check out the Tin Caps schedule and try to make it out to a game before summer ends!  Enjoy some of the fantastic food they have to offer. Believe me, there is a little bit of everything for everyone! And be sure to follow all the #BigFun on Facebook and Twitter too!


Soul Food Saturday


What is it about banana bread that makes us think, something healthy? Is it all the times we have heard the health benefits of bananas; or just one more reason to have an extra slice without any of the guilt? I don’t really need many; I love banana bread any way I can get it. So here is one more recipe to add to your collection, and we are calling it “healthy” because the oil has been replaced in this recipe. But the flavor hasn’t been altered one bit, promise! Grab a cup of coffee, and a friend. This one is best when shared with ones we hold dear.

No-Oil Banana Bread
2 eggs, beaten
1/3 c. half and half
1/2 c. unsweetened applesauce
1 c. mashed bananas
1 c. sugar
 1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. chopped walnuts, optional

 Preheat oven to 325 degrees F. Spray one 9x5 inch loaf pan with non-stick spray coating. Set aside. In a medium bowl add eggs, half and half, apple sauce, and bananas. Mix until combined. Sift together sugar, flour, baking soda, cinnamon, and salt. Add to banana mixture a third at a time, stirring to combine. With last addition add in walnuts. Stir to combine, completely. Pour into prepared pan and bake 1 hour and 20 minutes, or until toothpick inserted in the center comes out clean.


Friday, July 25, 2014

Our Holiday Dessert

So, it was the 4th of July, and I, in all my wisdom, had planned another holiday picnic for the three of us. Now, don't get wrong. I love our family picnics. They are one of the things I look most forward to in summer. But they aren't easy! At least our type aren't. They usually result in me in the kitchen the night before and morning of, prepping, cooking and packing. Sure, it's all worth it, every dish is tasty, and my boys are very grateful for the memories we make because I went to the trouble to plan it, but sometimes even mom wants some time off on a holiday. And on this day, that break came when it was time for dessert. 

I wasn't sure what our holiday dessert would be, but I knew it had to be simple and easy because after making enough food to fill a picnic basket and two coolers, I was ready to sit down and enjoy a glass of lemonade before we headed off for the park. So I started looking in the pantry, fridge and freezer to see what I could come up with what I had on hand. I'm not even going to lie, I truly thought about taking the berries as is, and the tub of Cool Whip for dipping and calling it a day. But in the next moment I remembered it was indeed a holiday, and we were going to be spending some special time together, so I wanted to put forth at least a little effort. 

This is what I came up with. If you've made a traditional strawberry trifle, you will recognize quickly just what an easy route I took. There was nothing complicated about it, and took almost no brain power to throw together. It's simple, delicious and great for summer parties! (Or picnics when your family is expecting effort and you just don't have any more to give!) 

Easy Strawberry Trifle
1 lb. strawberries, sliced
1 small box instant vanilla pudding
1 1/2 c. cold milk
1 (12 oz.) tub Cool Whip
1 (10 oz.) angel food cake from store bakery, cubed

Combine pudding mix and milk and whisk for 2 minutes. Chill in fridge for 5 minutes until soft set. In the bottom of a large bowl place enough angel food cake cubes to cover. Then layer pudding, Cool Whip and berries. Repeat layers until reach top. Spread with Cool Whip and finish with berries. Cover and refrigerate at least 3 hours before serving. 




 

Shared on The Country Cook July 25, 2014
Strawberries at Very Good Recipes