Everyday Mom's Meals

Saturday, August 23, 2014

Soul Food Saturday

There is something wonderful about breakfast foods. They are delicious any time of day. Biscuits and gravy is definitely one of those that fits this category perfectly. Can you really make it any better? Yes, just add more meat! Yes I said it. This gravy is extra meaty and will cure any comfort food craving. Grab your favorite drink and meet me at the table, breakfast comfort food is coming up next!

Biscuits and "Lots of Sausage" Gravy
1 tbs. Olive oil
2 lbs. Fresh Maple sausage
2 tbs. Reserved sausage oil
2 tbs. Flour
4 c. Half and Half
1 Tsp granulated garlic
Salt and Pepper to taste
2 cans Jumbo biscuits

Open biscuits and cook as package instructs.

In a large skillet add oil and heat until oil begins to glisten. Add sausage and break up so all pieces cook evenly. Cook until sausage is cook through. Remove sausage from the pan to a bowl, drain oil, and reserve 2 tbs in the pan. Add flour and whisk to combine with oil. Continue to whisk until flour has toasted slightly. Add milk in  half at a time. Stir slowly to thoroughly combine. Continue to stir as mixture begins to bubble, add remaining milk. Add garlic, salt and pepper. Stir to combine seasonings into the gravy. Add sausage back to the pan. Stir to combine. Taste for seasoning, if need add more. Cook until desired thickness is reached. Serve hot with big fluffy biscuits, whether you like them split or whole this gravy will fill your belly and your soul! Enjoy!

Menu Plan Aug. 24-29

*New Recipe
Links to Recipes on Blog

Corn on the Cob

Left over from previous menu
Potato Wedges
Green Beans

I'm having GNO
The boys will have leftovers.

Pasta Salad

Crock Pot Chicken and Noodles*

Baked Southwest Omelette*
Hashbrown Cakes

Friday, August 22, 2014

Slow Cooker Fall Favorites Day 2 {A Review and Giveaway}

Did ya'll catch the great new cookbook from Gooseberry Patch I featured on Wednesday? If not, read all about it here and check out the fantastic recipe that came with it too! 

To give you a brief overview, my good friends at GP have put together a fantastic collection of Slow Cooker recipes all inspired by autumn! I don't know about you, but using my Crock Pot more and more is one of the things I look forward to most in the fall. What's better than coming inside after a cool crisp day at the apple orchard or pumpkin patch and having a meal cooked to perfection waiting for you? 

The second recipe I want to share with all of you from this great new cookbook is something I think would be P.E.R.F.E.C.T for tailgating and football parties...something else I adore about the fall!! We are a football lovin' family and many weekends we plan our entire activity schedule around when our favorite teams are playing! I love making a big pot of something and letting us eat out of it all day long while we yell at the refs and tell them everything they are doing wrong! 

Or maybe your a big fan of bonfire parties when the nights cool off. Well, these would be ideal for that too. Leave these sitting on warm all night long and your guests can eat as they come and go, without you having to babysit anything in the kitchen! 

And to be honest with you, with this week being our first back to school, I've got simple, easy suppers on the brain even more than normal. These are exactly something I look for when I know school, work and after school activities are going to keep me busy all day long. Especially if your family has to eat in intervals due to differing schedules! 

Even though I'm not quite ready for it, autumn is right around the corner. What better way to ease the pain and celebrate the season than an entire cookbook dedicated to simple, tasty, slow cooker recipes to keep us satisfied all season long! 

Contributed by Roberta Oest Astora, IL Found on page 66

2 lbs. ground beef chuck
2 1/4 TBS. onion soup mix
1 T. Worcestershire sauce
1/4 tsp. pepper
1/2 c. water
8-10 hamburger buns, split
Optional: ketchup

Brown beef in a skillet over medium heat; drain. Spoon beef into a slow cooker; stir in soup mix, sauce, pepper and water. Cover and cook on LOW for 2-4 hours, until heated through and liquid is absorbed. Spoon onto buns and top with ketchup if desired. Serves 8-10 *NOTE* Shown here served on Dark Rye buns, with American cheese, ketchup, minced onion and sweet/spicy pickles.

Shared on The Country Cook Aug. 22, 2014

Thursday, August 21, 2014

Let's Start A #PBJRevolution

Back to school time means parents every where are once again trying to come up with tasty, nutritious, unique options for all those lunch boxes. And while yes, I'm on that bandwagon, I'm also of the thinking that sometimes simple is best. Something we all had in our lunchbox. After all, the classics never go out of style. And when it comes to a packed school lunch, you don't get any more classic than our old friend the Peanut Butter & Jelly!! 

Sure, it's not fancy. It's nothing new. It's something your child has probably eaten 100 times before. But, think about it. Do they ever complain? Do they ever say they are tired of it? Not my kid. My son could eat a pb&j every single day, if I let him! 

But what's to say you can't make this classic new again? A tiny revolution maybe! In fact, Buzzfeed posted an article this month dedicated to making a better pb&j! New ways to make this favorite fun and unique! 

In that spirit, I've teamed up with my great friends at Peanut Butter & Co. to help you start your own revolution! They are giving one lucky EMM winner a jar of their original Smooth Operator peanut butter and  Seriously Strawberry Jam, two staples in this house!

If you've never tried Peanut Butter & Co.'s products, they are 100% natural with no hydrogenated oils, no cholesterol, no trans-fats and, no high fructose corn syrup. Not to mention 100% DELICIOUS!! 

So, if you want to join us in this #PBJRevolution, enter today and go make yourself one now just to snack on! And to stay up on everything peanut butter, be sure to like them on Facebook, and follow on Twitter!


To Enter: Leave a comment with your favorite way to eat a classic pb&j. 

Contest Ends: September 5, 2014

Be sure to leave an email address so I can find you!

Disclaimer: I was given (1) jar of peanut butter and (1) jar of jam in exchange for this post. All thoughts and opinions are my own. 

Wednesday, August 20, 2014

Slow Cooker Fall Favorites Day 1 {A Review and Giveaway}

That's right! It's almost that time! Cool fall days with crisp fall nights are headed our way quicker than you think, or in my case, much quicker than I would like. Don't get me wrong, I enjoy fall; and everything it brings with it. Apple picking, bonfires, pumpkins, fall festivals...I love it all. 

However I hate what comes after fall, and I long for summer so much. So, if we could have autumn for a couple months, skip winter and go right back into summer...I'd be a happy camper. But alas, I live in the Midwest, where we enjoy (or endure) all 4 seasons. So I better find a way to cope. And what a better way than a brand new cookbook from my good friends at Gooseberry Patch, full of not only fall inspired recipes...but all of them are for our Crock Pots!!

I don't think there is a time of year I enjoy using my slow cooker more than fall. There is just something about being outside enjoying a cool, sunny autumn day, and then coming back to a warm, comforting meal waiting on me. As much as I use my slow cooker year round, it probably sits on the counter top the most during the autumn months. 

In this fabulous book you'll find everything from breakfast ideas, to great tailgating ideas (Another one of the reasons I love fall...football!!!), warm soups and delicious main dishes, to sweet treats to end your meal with.

When I started to thumb through my copy, I immediately knew I had to try a soup. Soups and slow cookers are just a match made in heaven to me. They are what I cook the most in mine, so it was only natural. The minute I saw this recipe I was totally intrigued. See, I have another recipe for the same dish, but it differs in two major ways. One, it contains meat; and while delicious, I'm always on the lookout for meat free options for both my family and to share with all of my vegetarian fans. And two, my other recipe cooks stove top, so this one is immediately easier!

If you love to throw something in your Crock Pot and then head to work, and know supper is waiting on you at the end of a long day, this recipe is for you. Seriously, take about 5 minutes in the morning to open a few cans, stir, and forget it. When supper time rolls around, boil some pasta and dinner can be on the table in almost no time. And not just any dinner. A warm, comforting bowl of delicious soup, bursting with flavor that will warm your soul!

Autumn is on it's way, and while we still have some very warm days ahead of us, it's time to start thinking about all the yummy things we have to look forward to! Oh, and the great folks at Gooseberry Patch have a copy of Slow Cooker Fall Favorites for one lucky EMM reader too. Just scroll down to the giveaway! 

Slow Cooker Pasta Fagioli 
Bela's Favorite Pasta Fagioli
Contributed by Julie Dossantos Fort Pierce, Fl, Found on pg. 108

1 tsp. olive oil
2 (14.5 oz.) cans Italian diced tomatoes
1 (15 oz.) cans cannellini beans, drained and rinsed
2 cloves garlic, diced
1/2 c. fresh basil, chopped
2 TBS Italian seasoning
1 1/2 tsp. salt
1 tsp. pepper
2 (32 oz.) boxes chicken or vegetable broth
1 lb. ditalini pasta, cooked
Thinly sliced mozzarella cheese, for garnish

Combine oil, undrained tomatoes, beans, garlic, basil and seasonings in a slow cooker. Mix well. Add broth. Stir. Cover and cook on LOW for 6 hours. Divide pasta among soup bowls. Ladle soup over pasta. Garnish each bowl with cheese. Serves 6-8. 
*NOTE* I used 1 TBS dried basil in place of fresh and garnished with shredded mozzarella. 

Shared on The Country Cook Aug. 22, 2014


To Enter: Leave a comment telling me your favorite slow cooker autumn inspired dish.

Bonus Entry #1: Become a fan of Gooseberry Patch on Facebook.

Bonus Entry #2: Follow Gooseberry Patch on Twitter.

Be sure to leave an email address so I can find you!

Contest Ends: September 3, 2014

Disclaimer: I was provided with (2) cookbooks from Gooseberry Patch in exchange for this post. All thoughts and opinions are my own.