“When you win, nothing hurts.” ~ Joe Namath

Well, I’m a little sad.

You couldn’t ask for better fall football weather in the south, couldn’t ask for an opponent with fans just like ours (Ole Miss), nor could you ask for a better kick-off time for tailgating than 5:30.

But I am at home. 😦

I miss my tailgating family…..

I know I could have pushed my 8 month pregnant self to make the trek to campus but I also know about 30 minutes in to it – I would be miserable. My feet would most definitely swell and no fold out chair could be as comfortable as my big comfy chair with ottoman here at home, but most importantly – there would not be a bathroom one room over from me – the one I visit about every 15 minutes at this point.

So I will just have to make the most of it from home. We will chill in our comfy clothes, set a TV up on the back porch and fix a yummy supper.

Tonight’s meal will also be one of comfort.

Vegetable Beef Soup

(adapted from Ground Beef Budget)

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies (I used mild)
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

1.  Brown ground beef and chopped onion, drain off grease.

2. Add flour and stir until incorporated.

3. Add remaining ingredients and cook on medium heat for 30 minutes.

****I added everything listed above but at the end added some of my favorite seasonings (Crazy Jane’s Mixed Up Seasoning Salt and Zoe’s Seasoning) to get the flavor I preferred. Feel free to adjust to your liking as well.

This was a very, very simple soup to throw together but you would never know it by the full on flavor it delivered!!! I also doubled it so I could freeze half.

photo-9

Roll Tide.

-abp

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

  • 1 pound ground beef
  • 1/2 onion chopped
  • 1 tablespoon flour
  • 1 can Rotel tomatoes and green chilies
  • 1 small can tomato sauce
  • 1 can beef broth
  • 2 cups of water
  • 2 cans whole new potatoes (drained and cut into bite size pieces)
  • 1 bag mixed vegetables
  • 1/2-1 teaspoon Italian seasoning
  • 1 teaspoon chili powder
  • 1/4 -1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup elbow macaroni

– See more at: http://groundbeefbudget.com/2012/02/homemade-ground-beef-vegetable-soup/#sthash.GYHOVy28.dpuf

Advertisements

“Mother is one to whom you hurry when you are troubled.” ~Emily Dickinson

My momma is so good to me.

In these last few weeks of pregnancy, I have had cravings. Nothing crazy but when I decide I want it – I WANT it.

So thank goodness for mommas!!

Not that the husband wouldn’t help me out – it’s just that he’s busy working most of the time and well, sometimes a girl just needs her momma.

One example this week was I decided I just had to have the Peanut Butter and Chocolate Chip Whipped Pie she makes, within 24 hrs – she had one in my fridge.

Happy, Happy Girl.

Peanut Butter and Chocolate Chip Whipped Pie

  • 8 oz cream cheese, room temperature
  • 8 oz tub Cool Whip, thawed
  • 1 cup peanut butter
  • 8 oz powdered sugar
  • 3/4 cup mini chocolate chips
  • 1 oreo crust

Mix cream cheese, peanut butter and powdered sugar together. Add cool whip and blend well. Fold in chocolate chips. Pour in to pie shell.

Refrigerate over night. Serve with whipped cream.

photo-6Love on a fork!

-abp

“Without an open-minded mind, you can never be a great success.” ~ Martha Stewart

I have always loved omelets but have also been afraid of them.  It was always easier just to scramble the eggs.

So when I told my husband I would be attempting an omelet for dinner, I warned him that he would more than likely end up with scrambled eggs.

But alas! It worked and I must say I’m pretty proud of myself.

When contemplating making omelets, I have always envisioned the good old hearty cowboy omelet with tons of cheese, onion, ham, bacon, tomatoes etc. because that’s how I always order my omelets (i.e. IHOP). But my health conscious better half (my husband) always liked the lighter style with no cheese and just herbs – he ordered one in NYC this past June, shared with me and I have to admit – you don’t need all the hoopla to be good.

So, when perusing one of my Martha Stewart mags – I came across the recipe “The French Omelet” and I just knew this would score me brownie points with the hubs. But to do so, I must first overcome my fear of omelet making.

The fear is now gone, which is a good thing because I have a feeling this will be requested frequently.

The French Omelet

(adapted from Martha Stewart Magazine)

  • 3 large eggs (room temperature)
  • 1 teaspoon water
  • Large pinch of coarse salt
  • 1 Tablespoon unsalted butter – ½ cut into small cubes
  • 1 Tablespoon fresh tarragon, chives, chervil (or other fresh herbs you may have), finely chopped (I used chives and parsley)
  • Freshly ground pepper, to taste

1. Add eggs, water and salt to bowl and whisk with fork until blended.

2. Add cubed butter, herbs and pepper. Stir to combine.

3. Heat a non-stick 10 skillet over medium-high heat for 30 seconds.  Add butter, melt, swirl to coat pan.

4. Add egg mixture and let sit for about 15 seconds or until edges start to set.

5. (Here’s the tricky part) Holding a fork flat, stir the eggs (not touching bottom) in a figure 8 pattern with one hand while shaking the skillet back and forth with the other. Keep incorporating edges into running center until almost completely set.

6.  Turn off heat, tilt skillet away from you and roll the omelet onto itself, then fold in the other side. Press slightly to seal and slide onto plate.

7. Garnish with extra herbs.

photo-34

See – that wasn’t so bad. 😉

-abp

“It’s funny how fast you can get up in the morning once you’ve realize you overslept.” ~ unknown

Since I have been in search of new, tasty, simple ideas for my quickly approaching new lifestyle, I thought it would be a good time to try out the “cinnamon roll in the waffle iron” idea I have seen all over Pinterest for months.

You know what??

That was a pretty good idea somebody had!!

I already took the easy approach when it came to cinnamon rolls by buying the ones in the can (or better yet – picking them up in a bakery) but it still was a weekend morning thing because you had to preheat the oven (10 mins) then bake for some 15 or so minutes more.  They were on the table I’d say in 30 minutes, give or take. (I know this doesn’t sound like a whole lot of time but compared to grabbing a Fiber One Bar as your walking out the door – that’s a whole lot of time.)

Well. Let me just tell you – I had all 5 rolls (one at a time -mind you) cooked and on the plates by the time my oven would have normally just heated up.

Score.

Granted, you are going to have more of the crunchier outside than the gooey inside that comes with traditional cooking but I like that too.

I would definitely give it a try on those time crunched mornings!

photo-33Happy Wednesday!

-abp

 

“Life is really simple, but we insist on making it complicated.” ~ Confucius

In preparation for how much my life is going to change in a couple months, I’ve been scouring over Pinterest for more simple but still flavorful meals.  I have a feeling that the crock pot and I are going to be taking our relationship to the next level….

This one has now been added to the must do again list.

It smelled so good cooking and this pregnant girl was so hungry – she forgot to take a picture before she dove in. So the pic below was taken with my phone and is of my mom’s plate who luckily is very neat eater.

Oh well. 🙂

Crazy Slow Cooker Pork Chops

(adapted from Recipelion.com)

  • 4 pork chops (I used boneless)
  • 1 medium onion, sliced
  • 1 tsp butter
  • 1 Tbsp garlic powder
  • 1 tsp sage
  • 1 tsp oregano
  • 1 tsp basil
  • 1 Tbsp paprika
  • ¼ tsp cayenne pepper
  • salt and pepper to taste
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • parsley, for garnish

In a small saucepan, melt butter and whisk in broth and seasoning.

Place onion, garlic and pork in crock pot and pour over the sauce on the top.

Cook on low for 6-8 hours.

photo-32

Enjoy!

-abp

4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99
4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99
4 loin chops, lean 1 medium onion, sliced 1 teaspoon butter salt and pepper, to taste 1 tablespoon garlic powder 1 teaspoon sage 1 teaspoon oregano 1 teaspoon basil 1 cup chicken broth 2 cloves of garlic, minced 1 tablespoon paprika 1/4 teaspoon cayenne pepper parsley, garnish
Read more at http://www.recipelion.com/Crock-Pot-Recipes/Crazy-Crockpot-Pork-Chops#yPJvWd2zJYYeE4AY.99