Everyday Mom's Meals

Wednesday, October 29, 2014

I Can't Help Myself

No matter how hard I try, I can't stay away from the potatoes. They call out to me in the produce section. Even if I have something else planned on the menu, the taters sense me walking by and entice me with their wicked ways.

Okay, I can't lie. That scenario only takes place in my mind. (In case you hadn't figured that out for yourself!) And honestly, I don't really try that hard to stay away from them. In fact, I don't try at all. They are a staple in the Marshall diet, and we can't get enough!

I think one of the reasons I gravitate towards them so much, besides the delicious factor, is no matter when it is, I can almost always find them on sale at one store or another, especially red potatoes. From the regular size to the "baby B's", they are budget friendly year round.

This recipe came about after I had once again purchased some red potatoes out of the bulk bin that were on sale for $.99/lb. I had them. I had supper to make. It was time to figure out what to do; and this is what happened. A little of this. A little of that and wah-lah a new potato recipe is born.

One of my favorite things about this preparation, is you can easily split the work into two stages. Precook the potatoes in the morning before work, or even the night before. Then you have a great head start at the end of the day. Plus, you can easily add whatever herbs and spices you feel like at the moment. Just be sure not to move them around too much in the beginning. This will give you the brown "crusty" edges you see in my picture, which is most definitely the best part!

If you have an addiction to potatoes like me, don't make apologies. Embrace it! Love it! Enjoy every single bite! 

Skillet Red Potatoes
7 medium-large red potatoes, cooked and cut into 3/4 inch cubes
4 TBS canola oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
Salt and Pepper to taste
Dried Parsley, for garnish 

Heat oil in large skillet over medium-high heat. Add potatoes in single layer. Do not move. Allow to cook/brown for 3-4 minutes. Stir. Season with salt, pepper, garlic powder, onion powder, and paprika. Continue to fry and stir for 15 minutes until browned on all sides. Remove to serving platter, and sprinkle with parsley *NOTE* To precook my potatoes I microwaved them for 10 minutes, until just fork tender. 

Monday, October 27, 2014

Easy Dinners with McCormick {A Sponsored Post}

What if I told you dinner could be on the table in about 15 minutes? Think I'm crazy? Are you saying "NO way." Well, I wouldn't lie to you! It's a reality, thanks to my good friends from McCormick and their new line of Skillet Sauces



That's right, a trusted name in our kitchens for years, has recently launched their new Skillet Sauces, now available at your local Walmart.

And in case you are wondering where in your store to find them, start in the baking aisle. I found mine next to the other sauce and gravy mixes.



With 7 varieties to choose from, the possibilities are endless. Plus, each one comes with its own unique and tasty recipe, right on the package. From Sloppy Joe, to Tacos, to Chicken Fajitas, there are so many delicious options to choose from!

So, you might be wondering which one I chose to try. Well, the minute I saw the Smoky Applewood BBQ Chicken I knew it would be coming home with me. But imagine how excited I was when I read the directions, and discovered this one came with slow cooker directions too! Talk about a match made in heaven! Sure, a meal that is ready in 15 minutes in the skillet is hard to beat, but one that can cook in my crock pot while I am busy doing other things is even better in my book! Many of the sauces come with this slow cooker option, so just be sure to read the directions carefully! 


These are a terrific weeknight meal when time is of the essence, or would also be fabulous to feed a crowd! I'm thinking tailgating while you cheer on your favorite team. Or...remember, that holiday rush is just around the corner, and we are all in need of simple meals when family comes to town!

If your dinner plans must include the words "quick, easy and scrumptious", then you need look no further than McCormick's Skillet Sauces for your answer. And be sure to stay up on all the great products they offer by connecting with them on Facebook, Instagram, Pinterest and Twitter

Slow Cooker 
Pulled BBQ Chicken Sandwiches
3 large boneless chicken breasts
1  ( 7 oz.) pouch McCormick BBQ Chicken Skillet Sauce
1 white onions, cut into wedges
Garlic Powder
Salt and Pepper
Pretzel Buns
Sweet n Spicy Pickles

Spray slow cooker with nonstick spray. Season chicken liberally with garlic powder, salt and pepper. Place in slow cooker. Add onions. Cook for 8 hours on LOW or 4 hours on HIGH. An hour before finished, remove and shred using two forks, or a stand mixer. Place back in slow cooker and stir to combine with sauce and cooked onions. Reduce heat to warm setting until serving. Serve on pretzel buns with pickles. *NOTE* My chicken was done in about 5 hours on LOW.






Disclaimer: I was compensated for this post by McCormick. All thoughts and opinions are my own.

Saturday, October 25, 2014

Soul Food Saturday



Now that the kids are busy in school and our work schedules seem to run together with our daily activities; we are on the look out for ways to let our grocery store help us out. Not to mention the holiday rush is around the corner! Yep, I said it out loud. Take the help folks! Those bags of precut bagged salads and roasted meats save time! I know what you’re all thinking though, Mrs. Soul Food that is so boring! Fear not, this idea is fun, fresh, and flavorful! And even better than that it’s really quick! Grab a fork, this one is good enough to eat out of the pot.
 
 
Rotisserie Chicken 
and 
Garden Veggie Stir Fry
 1 tbs. olive oil
8 oz. sliced baby Bella mushrooms
2 medium tomatoes, diced
1 c. leek, green part, chopped
1 whole rotisserie chicken, skin and bones removed, chopped
1 bag broccoli slaw salad mix (no dressing)
2 Anaheim chilies, chopped finely
3 garlic cloves, minced
Salt to taste
 
In a heated large skillet add oil, leeks, mushrooms, chilies, garlic, and salt to taste. Sauté, until veggies have softened, stirring often. Add slaw mix, tomatoes, and additional sprinkle of salt to taste. Stir to combine. Allow veggies to wilt slightly and warm through.
Add chicken and check for seasoning. Add additional salt if desired. Stir to combine, allow chicken to warm through, check once more for seasoning and add any additions if necessary.
Can be served with rice, warm tortillas or alone as a one pot wonder. Enjoy!




Meal Plan Oct. 26-31

*New Recipe
Links to Recipes on Blog

Sunday
We are going to a fall festival at Mr. E's work. 

Monday
Cream of Broccoli Soup*
Cran-Apple Chicken Salad Sandwiches*

Tuesday
Crock Pot Orange Beef*
Fried Rice

Wednesday
Southwest Casserole*
Garlic Toast

Thursday

Friday
Happy Halloween!!
Steak Fries
Jello Parfait Salad





Friday, October 24, 2014

It Doesn't Have To Be Fancy

A couple weeks ago my mom and I were browsing one of our favorite little grocery stores when we stumbled upon a brand new display. We were elated to find they are now carrying an entire line of products from our favorite Amish store. One stop shopping! Which is great, because we never get to the Amish store as much as we would like! 

Well, the first thing my eyes traveled to were the homemade Amish noodles. Yep, there I stood, in  the middle of the store, drooling. I love noodles. Plain noodles, noodles with sauce, noodles in soup...it doesn't matter to me as long as it includes noodles. 

I was looking at all the varieties, and I found a bag of the thinnest egg noodles I had ever seen. They were beautiful. (Yes, I love noodles so much I find beauty in them!) My brain immediately goes into food blogger mode and I start brainstorming what I could do with them. And that's when mom comes into the story. 

I was staring at them, the gears in my brain turning, and she asked what I was doing. "I'm trying to think of something special I could do with these. A new recipe for the blog." Here comes mom's infinite wisdom..."Why? Do something simple. It doesn't have to be fancy. They would be perfect in chicken noodle soup." Talk about a huge "Duh!!" moment! For it was in that instant I realized I had never blogged my classic, go-to chicken noodle soup recipe! Sure, I had shared my Lemon Chicken Noodle Soup forever ago, but never my "ordinary, every day" one! Sometimes you just need a little perspective; and in my life, that usually comes from mom! 

So, here it is. The chicken noodle soup recipe I've been making since we were first married. It's a classic in our house, but you might notice a couple nontraditional things about it. First of all, I don't boil the chicken with the veggies. Sure, this leads to a delicious broth, but for me, I think it also leads to chicken lacking in flavor. Instead, I roast mine, locking in all the juice and flavor. Secondly, I start my veggies by sauteing them. Why? Two reasons really. One, it helps to get them cooking, so this can be ready as soon as possible. And two, it's about flavor again. To me, veggies cooked in butter taste a whole lot better than just boiling them. Sure, it's an extra step, but one that can be done while the chicken cooks, so the soup is moving forward while you wait! 

This is a classic soup recipe for a cold day, or perfect to take to someone who is under the weather. It's one of those soups that eats like a meal. It's simple, but delicious. Easy, but filling. 

See, it doesn't have to be fancy. It just has to be yummy!

Roasted Chicken and Noodle Soup
3 boneless chicken breasts
Olive Oil
2 (32 oz.) boxes chicken broth
2 chicken bouillon cubes
1 lb. fine egg noodles
3 TBS. butter
2 c. water
5 carrots, diced
3 celery stalks, diced
1 medium white onion, diced
1/2 tsp. garlic powder
1/2 tsp. ground thyme
1 TBS dried parsley
Salt and Pepper to taste

Preheat oven to 375. Line a baking sheet with foil. Drizzle chicken with olive oil. Season with salt and pepper. Roast for 30-45 minutes until juices run clear. Allow to slightly cool and shred. Set aside. In a large stock pot over medium heat melt butter. Add onions, carrots, and celery. Saute' until veggies are beginning to soften. Add chicken to mixture. Season with garlic powder and thyme. Saute' for 2 more minutes. Add broth, water and bouillon cubes. Stir to combine. Cover and bring to a boil. Reduce heat and simmer for 20 minutes to allow flavors to develop and veggies to cook through. Bring heat back up to a hard simmer. Add noodles and cook about 5 until tender. Add parsley. Stir and serve.