Everyday Mom's Meals
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Friday, February 10, 2017

An All New Brunch with Sam Adams {A Feature}


I love brunch. I love all the foods that come with it. I love the time of day it is. It's one of my favorite meals. And if that brunch can come with a tasty cocktail? Even better! 

Now, we all think of Bloody Marys or Mimosas when we think of brunch, but what about beer? I know, I know. Not the first thing that comes to mind, but that is all about to change.

Sam Adams has just released a mango-infused IPA, Rebel Juiced, with tropical juicy flavors mix so well in a brunch time cocktail! Doesn't that sound amazing? Not convinced yet? Just take a look at some of these yummy recipes!

Rebel Rumba
Ingredients:
1/4oz orgeat
3/4oz lime juice
1/2oz Dry CuraƧao
1/2oz dark rum
1/2oz white rum
3oz Sam Adam's Rebel Juiced IPA
Method: Combine all ingredients into a shaker and shake. Strain into wine glass, add ice and garnish with fresh mango or pineapple and mint.


Juicy Fruit
Ingredients:
3oz Sam Adam's Rebel Juiced IPA
2oz Aperol
1oz Grapefruit juice
Method: Build in wine glass, add ice, garnish with half Grapefruit wheel.

Gin & Juiced
Ingredients:
3oz Sam Adams Rebel Juiced IPA
1oz Bulldog gin
3/4oz lemon juice
1/2oz honey syrup (2:1)
Method: Add ingredients, except beer, to cocktail shaker. Shake with ice, strain into Collins glass and top with beer. Add ice, garnish with lemon wheel.

Don't those look amazing? Talk about a way to step up your brunch game! Your guests will be so impressed! 
Be sure to check your local stores for Sam Adams Rebel Juiced today! 



Disclaimer: I received free samples in exchange for this feature & sharing these recipes on EMM. 

Monday, February 6, 2017

Lunch Break Recreation

Most days of the work week I am at home with Max, all day. Well, besides having to pick Alex up from school. And that is exactly how I like it. It's what I signed up for. In fact, during these cold and dreary months, I LOVE not having to go anywhere. Comfy clothes, no make up, and me and my baby boy hanging out all day. I was the same way when Alex was a baby too. My favorite days were when we had no where to be and could just enjoy the day.

However, some days there is one thing that becomes a tad difficult; and I'm sure other stay at home parents would agree with me. Lunch. First off, most of the time I have to plan when I eat around when Max sleeps, so I'm usually eating lunch around 10:30 or 11:00 am. And that's fine. I'm up so early I'm starving by then. But then you have the days when it just doesn't happen because he doesn't nap, or he is fussy, or he wants to play or be rocked. And pretty soon it's 3pm and I'm sucking peanut butter off spoon! 

But even when I am able to eat, it's nothing exciting, believe me. We're talking either leftovers or a sandwich and chips. Simple. Fast. Again, that's fine...but here is where Mr. E comes in.

See, he works in the real world; and thank God for that. Better yet, he works in the medical field; and as I or anyone else who has ever worked in that field can tell you, depending on the job, there is usually some pretty yummy food around. Drug reps and companies are always having meals catered in, and he comes home telling us about what he had. All. The. Time. Sure, I'm happy he is so well fed, but when he's going on about his sushi lunch, or how one of my favorite restaurants brought in huge pans of pasta, and the highlight of my day was my peanut butter and jelly sandwich, well, let's just say it doesn't always go over well. Ha! 

Plus, even on days when there isn't any food brought it, which are few and far between, they have an excellent cafeteria where he can also go for some delicious lunch. And that is what inspired this recipe. He came home a few times raving about a chicken and rice soup, which sounded so good to me too, so I had to try to recreate it. 

This isn't your typical chicken and rice soup. This one is creamy, and thick. It's a stick to your ribs, come home to after a long cold day and thaw out kinda soup.

I love being a mommy, and all the perks that come with it. Even when I'm starving or having to eat fruit snacks and call it a meal; but if anyone out there wants to bring me a catered lunch, feel free to ask for my address!

Creamy Chicken & Rice Soup
2 TBS vegetable oil
4 boneless chicken breasts
2/3 c. long grain white rice
2 (32 oz. ) boxes chicken broth
1 (12 oz.) can evaporated milk
2 medium carrots, diced
2 celery stalks, diced
6 white button mushrooms, diced
1 medium white onion, diced
1 tsp. garlic powder
1 1/2 tsp. dried basil
6 TBS flour
Salt and Pepper to taste
Cooking Spray

Preheat oven to 400. Line a baking sheet with foil. Place chicken on it. Spray with cooking spray and season with salt and pepper. Roast for 30-45 minutes until juices run clear. Allow to cool enough to handle, then shred. Set aside. In a large stock pot  heat oil over medium heat. Add carrots, onions, celery and mushrooms. Saute until tender, about 10 minutes. Add garlic, basil, salt, pepper, rice and broth. Bring to a boil. Reduce heat to simmer, cover and cook about 15 minutes until rice is tender. In a small bowl, whisk together evaporated milk and flour until smooth. Add to soup. Bring back to a boil and cook until thickened, about 2-3 minutes. Add in chicken, stir and heat until warmed through. 



Wednesday, January 11, 2017

BBQ In The Snow

Well, we've officially entered the doldrums of winter. The holidays are over, spring is no where in sight and it's frigid outside. Blah.... Yeah, if you can't tell, I'm not a fan. As far as I'm concerned as soon as Christmas is over, we can go back to 75 and sunny!

But alas, I live in Indiana, and we have a lot of days before that happens, so we better make the best of them. One way I've learned to do that is through food. And not just because we love to eat!

I like to take recipes we usually enjoy during the warm, summer months and find a way to make them more cold weather appropriate, as in the case of this recipe.

Now if you know me, or have been following me for a while, you know we are NOT opposed to grilling in the winter. In fact, a few years back we were in the middle of a blizzard...A. Real. Life. Blizzard. (The weather channel said so!) and Mr. E was outside grilling up some juicy t-bone steaks! All the neighbors were out shoveling snow, and we could hear them saying "What smells so good? Where is that coming from?" Yeah, that was us.

However, right now our grill is broke, so there is no using it no matter what the weather is. Luckily it made it to the end of summer before dying, and we decided to just wait until spring to deal with it. So that meant when I got a craving for good barbecue chicken, I needed to find a way to make it happen...indoors.

I will be honest, when I first started to think about how I would make that happen, my slow cooker wasn't the first thing that popped into my head. When I think good barbecue, I think a good sear, some black marks, and maybe even some burnt pieces...all from being cooked over an open flame. But I wasn't going to achieve that no matter how I prepared it, so instead I went for slow cooked, tender, and a great smoky flavor.

Well, let me tell you, this was some of the best barbecue chicken I've ever made, inside or out! Both of my boys (well the two that eat solid food) enjoyed it and couldn't get over the fantastic flavor.

If you need a simple weeknight meal, or maybe are having a football party, this is perfect for both! So much flavor and so little effort, just what we need to get us through these yucky winter days!

Slow Cooker Barbecue Chicken
4 boneless chicken breasts
1 TBS steak seasoning
1 (18 oz.) bottle barbecue sauce, your favorite
1/4 c. white vinegar
1/4 c. brown sugar
1 tsp. garlic powder
1/4-1/2 tsp. red pepper flakes
Salt and Pepper to taste
Dried Parsley, for garnish


Pat chicken dry. Season with steak seasoning, salt and pepper. Grease slow cooker. Place chicken inside. In a small bowl whisk together barbecue sauce, vinegar, brown sugar, garlic powder and red pepper flakes. Pour over chicken. Cook on LOW for 4-6 hours. Spoon extra sauce over top and garnish with parsley.


Monday, December 12, 2016

Holiday Blogger Challenge with Cape Cod Select


You know I can't resist a great recipe contest! And when that also includes one of my very favorite holiday flavors, well, that is just icing on the cake, so to speak.

So when my new friends at Cape Cod Select Premium Frozen Cranberries asked me to come up with something festive using their yummy cranberries, I jumped at the chance! 


Cape Cod Select Frozen Cranberries are all natural, farm fresh, contain NO additives or preservatives, and best of all, are recipe READY! They allow you to have fresh cranberries year round, not just when they show up in your produce section! To find out if they are sold in your neck of the woods, check out their store locator. Plus, you can find out more about them, and keep up on all things cranberry by following them on Facebook, Twitter, Instagram, and Pinterest.


Now when it was time for me to think about what I wanted to make with these festive little berries, that was easy. I was going to bake. And to take it a step further, I had Christmas morning on the brain. I wanted something super easy I could make ahead, and then enjoy while we are opening gifts in those wee hours of the morning. I decided I would combine the classic holiday flavors of cranberry, orange, and add in some nuts too. Well, I think I nailed it. I got exactly what I was looking for; and I know these will be perfect on December 25th.

Thanks to the great folks at Cape Cod Select, now my family will have something delicious to eat, bursting with fresh cranberry flavor! I think your family will love them too!

Cranberry Pecan Muffins 
with 
Orange Glaze 
1 1/2 c. Cape Cod Select Premium Frozen Cranberries
1 1/4 c. white sugar, divided
 3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 stick butter, room temperature
2 eggs
1 c. milk
1 c. chopped pecans
1 1/2 tsp. grated orange peel, divided
1 c. powdered sugar
1-2 TBS fresh orange juice

Preheat oven to 400. Place frozen cranberries in food processor. Pulse until coarsely chopped. Place in bowl, add 1/4 c. white sugar. Mix together. Set aside. In a large bowl combine flour, baking powder, salt, and 1 cup white sugar. In a small bowl lightly whisk together eggs and milk. Add to flour mixture and combine until just moistened. Fold in pecans, 1 tsp. orange peel and cranberries. Line muffin tin with papers and fill each well 2/3 way full with batter. Bake for 20-25 minutes until toothpick comes out clean. While baking, combine powdered sugar, 1/2 tsp. orange peel and orange juice, gradually until smooth glaze forms. When muffins done, transfer to wire racks to cool. When completely cooled, spread orange glaze on top with a spatula and allow to sit for 1 hour to set.






Monday, December 5, 2016

Bitter Cold Winter Days

Brrrr....Who turned down the heat? Yep, there is no more denying it. Winter is here. With the extra warm autumn we had here in Indiana, the temperature drop is even more a shock to the system than normal. But I guess it is December, so we better get used to it.

Does anything taste better on a bitter cold day than a bowl of piping hot soup? I don't think so. Well, maybe one thing. A bowl of soup that has been cooking all day while you are busy. That's right, your slow cooker is going to take care of today's recipe while you're at work, or out and about in the wind, and snow, looking forward to coming home to something that will warm you up and fill you up at the same time. 

Now, we aren't just talking about your every day soup here. This. Is. Chili. The ultimate winter food. A meal that will thaw you out from the inside and warm your soul to the core. A classic, made even easier with the help of your Crock Pot.

If you've been following the blog for a while, you will recognize this somewhat. I have had a recipe published for a long time for our favorite Buffalo Chili. (If you've never tried buffalo, do it! So lean, so delicious!) Unfortunately, we don't have any buffalo left in our freezer, so I had to take that recipe and adapt it a little so I could use the ground beef we do have. It still tastes just as great, and is just as easy. 

I love to serve this with some cheese and crackers on the side. And of course all the traditional toppings: diced onion, shredded cheese, sour cream, or even some elbow macaroni for chili mac. In fact, if you're having a party this holiday season, a chili bar would be so fun! Or maybe some house guests you need to feed? A big pot of this will get the job done!

Most people have a favorite chili recipe they rely on all winter long. But if you don't, or maybe you're just looking for a new one, I hope this is it! 

Crock Pot Chili
1 lb. ground beef
1 lb. bulk pork sausage
1 large can Brooks Mild Chili Beans
1 large can tomato juice
1 medium white onion, finely chopped
1 TBS garlic powder
1 TBS chili powder, more if you like it spicy
Salt and Pepper to taste

In a large skillet brown beef. Drain. In same skillet brown sausage and chopped onion. Drain. Add both meats to Crock Pot. Add beans, garlic powder, chili powder, salt and pepper. Pour in juice. Stir to combine. Cook on LOW for 6 hours. Serve with desired toppings.