Everyday Mom's Meals

Wednesday, October 22, 2014

Yep, Another Tater

If you're a long time reader of EMM, you've heard me refer to our family as "tater lovin' people" too many times to count. Yep, we've got a reputation. What can I say? It's one we accept and even celebrate like a badge of honor.

And in that spirit, I have yet another potato side dish recipe to share today. These are so easy to make, but so packed with flavor. You might not guess it from the simplicity of the ingredients, but they will make your taste buds sit up and take notice!

I think this would be a great one to keep around come the holiday rush too. Maybe not for the actual holiday meal, but for all of those "extra" holiday parties that come up between Thanksgiving and New Year's. Especially if there are ones you have to travel with a dish for. These would take a car ride beautifully!

If you enjoy other herb/spice combinations, you could easily adapt these to fit those, no problem. However you make them, they are going to be easy and yummy...two things I love almost as a good tater! 

Zesty Red Potatoes
6 large red potatoes, thinly sliced, about 1/4"
1 stick butter, melted
1 small onion, thinly sliced
1/2 tsp. red pepper flakes
1 tsp. dried parsley
Salt and Pepper to taste
Chives, for garnish

Preheat oven to 400. Spray a 9 inch square baking dish with nonstick spray. Layer potatoes and onions, seasoning each layer with salt and pepper. End with potatoes on top. Mix butter with red pepper flakes and parsley. Pour over potatoes. Cover with foil. Bake 25 minutes. Remove foil and bake an additional 20-25 minutes until browned and potatoes are tender. Sprinkle with chives. 

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

Monday, October 20, 2014

2 for 1 Special

Yep, that's right. If you are a bargain hunter like me, you're going to be so happy you dropped by today. Why? Because I'm running a 2 for 1 special on EMM today. You will walk away with two recipes for the price of 1. (That's just a saying. Don't worry, I'm not charging you for either.) 

I guess to be accurate, one part isn't really a recipe, but more of an idea that you can take and run with...customizing them to fit your family tastes. But they are definitely a great idea for a simple supper, when life is too busy to chew, let alone cook. Or for a kid's birthday party...both to eat, and for an activity to keep them busy! 

But the second part is definitely a recipe, that I think could easily become a go-to for you like it is for me. I don't know about you, but the variety of canned/jarred pizza sauce in the stores is kind of underwhelming to me. I've tried several, and each one seems to be missing a little something, and doesn't quite taste "right." So, I decided it was time to attempt to make my own, but in true EMM style, it couldn't be complicated or fussy! Easy is the name of the game, and if I'm making something fun for dinner, I don't need any part of it ruining it by being too time consuming.

So here is the answer. A simple, ready in about 5 minutes, homemade pizza sauce that has the exact flavor I've been looking for; which can then be used to make some adorable mini pizzas the kids (And who are we kidding? The adults too!) will love. Toss a salad together, and dinner is done! Heck, take a few minutes in the morning and mix together the sauce, put it in the fridge, and that's one less step you have when you come home.

I'm happy to give you easy recipes, but I get really excited when I can double up and give you more "bang for your buck!" Since it's Monday, and I know you were swearing at the alarm clock this morning, why not treat yourself to knowing supper could be as easy as this! 

English Muffin Pizzas
English muffins, halved
Canned Mushrooms
Mozzarella Cheese
 Pizza Sauce

1 (15 oz.) can tomato sauce
1 ( 6 oz.) can tomato paste
1 TBS dried oregano
1 1/2 tsp. garlic powder
1 tsp. paprika

For sauce, combine all ingredients and stir well, until smooth. Preheat oven to 375. Lay opened English muffins on large baking sheet. Spread with sauce. Sprinkle with cheese and top with pepperoni and mushrooms. Bake for 15 minutes until cheese melts and edges are crispy. *NOTE* This was enough sauce to make 12 halves, and freeze the rest. 

Saturday, October 18, 2014

Soul Food Saturday

Anyone interested in family movie night? Well in this house we love evenings like these! Is the best part that you don’t have to cook, but take out? Or is it the one evening you plan on cooking together? For us we really enjoy cooking together, so this recipe fits these types of nights perfectly. How about home made pizza dough? Yes, one you made at home, together with all your favorite topping combinations.
Grab your favorite movie, its pizza night!
Homemade Pizza Dough 
Adapted from Center Cut Cook
 1 packet rapid rise yeast
1 c. warm water
2 ½ c. all purpose flour
2 tsp. honey
1 tsp. salt
2 tbs. olive oil
Pizza Sauce
Mozzarella/ cheddar cheese blend
Turkey pepperoni
Thin sliced onion, green bell pepper, tomato 
In a large bowl, add water and yeast. Stir until the yeast is dissolved. Then add flour, honey, salt, and olive oil. Stir to thoroughly combine. After all ingredients have combined then use your hands to knead the dough for several minutes. Shape the dough into a ball, and allow it to rest for 10 minutes.
Pre-heat your oven to 375 degrees
This is where you decide if you want one large pizza or 2 small ones. If you’d like 2 small, divide the dough ball in half and set one aside covered. Roll the second half into an 8 inch circle. Spray your 9 inch pie plate and place rolled dough in the pie plate. Repeat with the second. If you’d prefer one large spray your pizza pan, and roll out dough to 16 inch circle. Place onto the pizza pan.
Add sauce, cheese, and toppings. Place the pizza into the oven for 12-15 minutes, or until the crust is crispy and the cheese is melted. Cut into slices and enjoy!

Meal Plan Oct. 19- 24

*New Recipes
Links to Recipes on Blog

Mashed Potatoes
Winter Squash

We're meeting Daddy after work for supper!

Crock Pot Barbecued Pulled Chicken Sandwiches*
Mac n Cheese
Fruit Cocktail

Grilled Steak
Parmesan Red Potatoes*
Roasted Carrots*

Crock Pot Orange Beef*
Fried Rice

Confetti Spaghetti*
Garlic Toast

Friday, October 17, 2014

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili
1 lb. boneless chicken breasts, cut into 1/2" cubes
1 ( 7 oz.) can chopped green chilies, slightly drained
2 (15 oz.) cans great northern beans, rinsed and drained
1 TBS canola oil
1 medium white onion, finely chopped
1 1/2 tsp. garlic powder
1 tsp. dried oregano
1 c. sour cream
1/2 c. heavy cream
1 (14 oz.) can chicken broth
Salt and Pepper to taste
Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving. 

Shared on The Country Cook Oct. 17, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.