Beans, Beans, The Musical Fruit...

My mother snagged this recipe for me; it comes from a local, popular catfish restaurant. They have a fabulous bean side-dish and, through her many connections, Mom came across someone who once worked there and provided us with this "secret" recipe which turned out to be deceptively simple.

Side Beans

2 cans Great Northern Beans
2 cans Pinto Beans
1 can Red Kidney Beans
1 can Pork & Beans
1/4 teaspoon garlic powder
1/2 tablespoon bean seasoning

Pour everything in a crock pot, stir - DO NOT ADD WATER. Set on low for 3 or 4 hours.

That's all folks!

Let me know what you think.

Enjoy!

In Living Color, at Last

This is a stretch for me - I'm actually going to attempt to post a picture this time. Bear with me, friends...I'm constantly trying to improve this blog to keep it interesting for you (and it's fun for me), so keep checking back. Often.

I came across this recipe today and decided, on a whim, to make it. It's kind of a Southwest-type dish with a bit of an Italian twist. I thought it would be great to take to potlucks.

Southwest Rice Bake

1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups cooked rice
1 can garbanzo beans (chick peas), rinsed and drained
3 cups shredded cheddar cheese
1 cup ricotta cheese
1/4 cup sour cream
1 1/2 teaspoons chili powder
1 cup thick and chunky salsa

Preheat oven to 350 F. In a medium skillet, heat oil. Add onion and garlic; cook and stir until tender, about 3 minutes. In a large bowl, combine onion mixture, rice, and beans. In a medium bowl, combine 2 1/2 cups of the cheddar cheese, ricotta, sour cream, and chili powder; mix well. Spread half of the rice mixture in a greased 13 x 9 inch baking pan. Top with half of the cheese mixture, spreading evenly. Drizzle with half of the salsa. Repeat layers. Bake 30 minutes. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Bake 2 to 3 minutes longer to melt the cheese.

The original recipe called for green bell pepper to be sauteed with the onion, as well as a can of sliced black olives mixed in with the rice, but I left them out since neither were "Katie-approved".

Let me know what you think. Oh, that reminds me, I've added a new feature called "Reactions" - it'll be listed at the end of each post. So once you've tried the recipe for yourself you can give me your own "reaction".

Happy Eating

Chuck's Chocolate

My husband, Chuck, has quite the sweet-tooth. Thankfully, I LOVE to bake, so it's a match made dessert heaven. However, unless the dessert's made of chocolate, he just isn't interested! Nearly every weekend I try to make him something special and there are few things I enjoy more than pouring over cookbooks to find something new to make, asking him now and then, "How does this sound?...How does this sound?" But, no matter how fancy or simple the recipe, one of his all-time favorites will always be just your everyday, straightforward, chocolate cake with chocolate icing. Admit it, you can never go wrong with the classics.

I don't know about you, but I've found that some of the best recipes come from the "back of the box". Seriously. Now, I am not taking credit for this recipe - it came off the back of a box of a nationally known brand of cocoa. You know, it has a yellow label. And starts with an "N". And is famous for their chocolate chip cookie recipe. Anyway, it's Chuck's favorite cake.

Chuck's Chocolate Cake

2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened (please use the real thing - it makes does a difference!)
1 3/4 cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 cup water

Wisk together flour, cocoa, baking powder, baking soda, and salt in a medium-size bowl. In a large mixer bowl, beat butter, sugar, and vanilla until creamy. Add eggs one at a time, beating well after each. Gradually beat in the flour mixture alternately with the water. Spread in a 13 x 9 pan, or two 9 inch round pans, or a bundt pan - make sure the pans are greased and if you're using the round or bundt pans, flour them very well or you'll have stuck chunks. I speak from experience. Bake for 25 to 35 minutes at 350 F; a little longer if you're using the bundt pan. The cake is done when a toothpick inserted in the center comes out clean. Cool in the pan/s for about 15 minutes then turn out on a wire rack to finish cooling.

Now, for the good part: icing.

3 cups powdered sugar, divided
2/3 cups baking cocoa
1/2 cup (1 stick) unsalted butter, softened
5 to 6 tablespoons whole (yes, I said whole) milk, or cream. I dare you.
1 teaspoon vanilla extract

Beat 1 cup of the powdered sugar, cocoa, butter, 2 tablespoons of the milk/cream, and vanilla until creamy. Gradually beat in the remaining sugar and milk until smooth. Spread on the cooled cake.

I know this sounds like a lot of work, but it really doesn't take long to mix up and pour into a pan. But I would save it for the weekend as a special treat for your loved ones.

This cake would also be great without icing, too. Imagine, a big piece of plain chocolate cake and cold glass of milk.

Happy Eating.

Oh, and by the way - Chuck and I just celebrated our 10-year wedding anniversary on October 10th. Happy Anniversary, Chick!

Quick Fix Night

Has anyone out there ever have one of those days, when you get home and you're just too tired to do much at all, least of all, cook anything? Anyone...? Anyone...?
That many, huh?
Well, I'm ashamed to say that I have those nights often. Here's a quick fix that's satisfying, easy to clean up, and requires no cooking (unless you just want to add that element). You can "fancy" this up as much as you want or just keep it simple. Here's a list of the basics:

Lazy Evening Nachos

Bag of tortilla chips
1 can of refried beans
1 can of cheddar cheese soup
Lettuce
Salsa
Cheddar cheese, shredded
Sour cream

Mix together the beans and cheddar cheese soup, microwave until heated through. While the bean mixture is heating, on each individual's dinner plate, spread a thick layer of chips. Spoon the bean/cheese mixture on top. Tear up some lettuce on top of this, then add some salsa, a little shredded cheese, then top it off with a dollup of sour cream. DONE.

Now, if you have the time or energy, this recipe allows for as much creativity as your mood and taste allows. Here are some ideas so mix and match as you please...

• add a layer of taco beef, sprinkle on some black beans (washed and drained)
• use chedder nacho cheese soup instead of the plain cheddar soup
• add chopped tomato
• use rotel
• stir a little taco seasoning or cumin into the sour cream
• add some guacamole
  

(Nutritional hint - green leaf and red leaf lettuce offer more nutrition than iceberg. It's prettier, too!)

Buenos noches!

This Chick's for You, Alex

My friend Alex is discovering the wonderful world of crockpots. I'm so proud of him! So, in honor of his new venture, I'm posting this simple, yet elegant chicken dish. This would be great with a nice garden salad and garlic bread. You come home to a complete main dish, spend a few minutes on the salad while the bread is toasting, and THAT is it! How much better does it get?

Crockpot Chicken and Mushrooms

Approximatley 1 lb. chicken breasts
1 tsp. lemon juice
1 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 clove garlic, minced
Parsley to taste
As many of your favorite mushrooms to taste

Season the chicken with the lemon juice, pepper, salt, and garlic powder. Place them in the crockpot. In a medium mixing bowl, combine the soups, mushrooms, parsley, and garlic. Pour the sauce over chicken and cook on low 6 to 8 hours, or on high 3 to 4 hours.

This would also be excellent over a bed of egg noodles. But, as always, this is versatile enough that you can serve it to suit your needs.

Happy eating, Alex!

I Can't Believe it Fell Off of the Bone

It thrills me to no end to come across a recipe that's a keeper. Inspired by watching a show about barbecue joints in the South, I decided to do something with the pork ribs that were my deep-freezer. I took a leap of faith and randomly looked up a crockpot recipe. Thankfully, it was a winner. My husband mowed them down and then exclaimed, "I'm in Heaven." Later, after sinking into a chair, he breathed, "I'm tired from eating!"

Crockpot Barbecue Ribs

2 - 3 lb. slab of beef or pork ribs (I used pork)
1 tsp. salt
1 tsp. black pepper
1 medium onion, sliced
1 14 ounce bottle of your favorite barbecue sauce
1 Tbs. brown sugar
2 Tbs. lemon juice

Rub the ribs with salt and pepper and broil for 15 minutes until browned. Place the ribs and onion into the crockpot. Mix the barbecue sauce, sugar, and lemon juice and pour over the ribs. Cover and cook on low for 8 - 10 hours or on high for 4 - 5 hours.

I used a honey-mustard flavored barbecue sauce since this is what I happened to have in the pantry. They turned out to be so tender, when I stuck a fork in one, the meat literally fell off of the bone!

Happy eating

Life is Exhausting

I've been guilt-ridden for not adding anything lately. Work has been exhausting these days (especially when you're in the financial industry), but I'm just grateful that I have my job. Praise the Lord! Today's recipe is good for evenings when you arrive home tired and stressed. It's quick comfort food at its best. And, as always, this recipe is easily modified to suit your, and your family's taste.

MUSHROOM DIJON CHICKEN

4 boneless, skinless chicken breasts
2 teaspoons lemon pepper
1 teaspoon onion powder
2 tablespoons olive oil
3/4 cup cream
1/3 cup sour cream
2 tablespoons Dijon mustard
1 cup sliced fresh mushrooms of your choice

Tenderize the chicken breasts and sprinkle evenly with the lemon pepper and onion powder. Brown the chicken in olive oil on medium low heat until no onger pink and juices run clear. Meanwhile, in a small bowl, combine cream, sour cream, and mustard. Add cream mixture to chicken, as well as the mushrooms, turning to make sure everyhing is thoroughly coated. Cook, stirring often, until sauce has thickened.

Happy eating! Now get some rest.

Do you have a buttermilk poundcake in your desk?

Howdy!

I'm back again. Let's hope this becomes a habit because I do want to keep sharing with everyone. Last time we had dinner together; today we're making dessert.

This is a very simple poundcake that I'm often requested to bring to work for birthday celebrations. In fact, one of my co-workers regularly asks me, "Do you have a buttermilk poundcake in your desk today?" (Kimberly, you make my day!)

Anyway, the beauty of this recipe is that it's so quick and easy to whip up the evening before and won't interfere with everything else you have to do - don't you wish you could say the same about laundry?

My only suggestion is this: when it's time to cut the cake, grab a slice for yourself because it disappears quickly!

Buttermilk Poundcake

2 sticks of butter (I like to use the real thing - hey, if you're going to eat cake, may as well go the distance)
4 large eggs
3 cups sugar
1 tablespoon vanilla
1 cup buttermilk
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Beat together butter, eggs, and sugar. Add vanilla, buttermilk, soda, salt, and flour one cup at a time. Beat at medium speed for five minutes. Pour into greased and floured bundt pan. Bake at 350F for one hour or until a toothpick comes out clean.

Enjoy with a big blob of butter on top and a glass of milk or coffee.

Happy eating!

Our First Recipe!

Hi Friends!

Well, here goes... This is the first recipe I'm to going to try and post. I know it's a good one - I've made it many times for my family and the do enjoy it. Like all recipes I intend to share with you, it's a versatile one, so you can customize it for your own family.

Like many women, over the years, I've learned to use and love my crockpot. I'm constantly on the lookout for new slow-cooker recipes. We call this one:

Crockpot Steak Strips ("creative", huh?)

1 lb. top sirloin steak (or cut of your choice), cut into strips
3 tbs. soy sauce
2 tbs. olive oil
2 tbs. honey
2 tbs minced garlic
1 tsp. ground ginger
2 tbs. green onion, chopped

Place steak strips in crockpot. In a small bowl, thoroughly mix ingredients and pour over steak. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The juice may be used as au jous.

Goes very well with a Caesar salad and corn on the cob, or a baked potato.

Easy, easy, easy!

I certainly hope this helps someone become a little more "super" to their family. Let me know what you think. ;-)

Happy Eating!

Welcome to Super Mom Recipes

Welcome to my blog. I'm new to this world, so please bear with me - I have no idea what I'm doing.

I decided to create this blog because I like to write, cook, and take pictures. And I'm a working mom. But who isn't? If you're a mom, you work! And what mom doesn't struggle to get it all done? I work outside of the home in a busy and professional (yet stressful) setting and every day after work is a challenge to provide a good, nutritious dinner for my family - quickly. So the most important reason why I wanted to do this is to help those who face the same challenges with easy, versatile, tried-and-true recipes that I serve to my own friends and family. Hopefully it'll help us be a little bit more "super".