Winter Recipe: Navy Bean and Ham Soup

Well, Christmas is now over.

Time to slowly take down all the holiday decorations and clean up all the shredded wrapping paper from the living room.  Which brings me to my next project of turning our unfinished lower level into a play room. Between recent birthdays and christmas, I'm drowning in toys, toys and more toys. It's time to make a place for sophie play and have fun without me and jeff worrying about tripping over everything. But that project and post is for another day.

Today, I want to share my great-grandmothers navy bean and ham soup. This soup is perfect for leftover holiday ham, or if you are like me, and purchased a ham during after holiday sales.

This soup freezes well, so its great to make in a big batch. Easy lunch idea anyone?

This recipe can be altered a little bit, depending on how much ham you have.

I used 2 lbs of dried navy beans

Roughly a 1 1/2 lbs cooked ham (diced)

1 onion (diced)

3 carrots (diced)

3 celery stalks (diced)

garlic powder - to taste

seasoning salt- to taste

dash of cayenne pepper

dash of pepper

1/4 tsp.baking soda

Soak beans over night. In morning, boil about 15 minutes.

Add 1/4 tsp baking soda. Boil about 2-3 minutes more. Drain and rinse.

Cover beans with water. Add ham (and ham bone if you still have it). Also add chopped carrots, onion and celery.

Season to taste. Simmer for 2 hours.

Enjoy!

Winter Recipe: Mexican Cornbread

Nothing goes better with winter chili and hearty stews then cornbread.

My family this year did something a little different for Christmas dinner.

We had Cincinnati chili, salad and Mexican cornbread. Each family is in charge of bringing part of the meal to contribute, so I made my Nana's cornbread recipe.

This cornbread was delicious, and I got tons of compliments. It's made with creamed corn so it nice and moist. Sorry I didn't any pictures, it disappeared so fast!

What you need:

3/4 c. milk

1/4 c. melted butter

1 egg

1 small can creamed style corn

1 box jiffy cornbread mix

1 small green pepper (or can do a small can of chilies)

2 c. grated cheddar cheese

*If you like it spicy- try adding some jalapeno

Step 1: Mix all ingredients (except cheese) in a medium bowl.

Step 2: Add half of mixture in a greased 7x11 pan.

Step 3: Add 1 1/2 c. cheese. Then add rest of mixture on top. Top with remaining cheese.

Step 4: Bake uncovered at 350 degrees for 25-30 minutes.

Enjoy!

Merry Christmas!

 Merry Christmas

 from our family to yours!

Love,

The Mariers



Photos by Shayna Marier



Winter Recipe: Baked Potato Soup

 With winter now in full swing,

nothing is better than a warm bowl of baked potato soup.

This soup was super easy to prepare

and you can even use leftover mashed potatoes!

What you need:

12 slices bacon (cooked and crumbled)

2/3 c. margarine or butter

2/3 c. flour

6 c. milk

2 c. chicken broth (more if you prefer thinner soup)

5-6 medium potatoes (cooked, peeled, mashed in chunks)

4 green onions (chopped)

1 1/4 c shredded cheddar cheese (plus a little more for topping)

1 c. sour cream

1 tsp. cayenne pepper (or to taste)

1 tsp. garlic powder.

1 tsp black pepper

1 tsp salt

Step 1: In a stock pot, melt butter over medium heat. Whisk in flour slowly until smooth.

Step 2:  Gradually stir in milk,stirring constantly until thickened.

Step 3: Add in potatoes, onions, salt pepper and cayenne. Bring to a boil and stir frequently.

Step 4: Reduce heat and simmer for 10 minutes (stirring here and there)

Step 5: Stir in majority (save some for toppings) of bacon, cheese and sour cream. Cook until heated through.

Step 6: Top with more cheese, onions and bacon crumbles.

Serve with sliced french bread. Enjoy!

Good to be back...

      Wow I can hardly believe that it has been OVER two months since I posted on this blog of mine. But I can say with pride and joy that I sucessfully completed my last semester of classes in college! ok ok,  well my last classes as an undergrad. I do plan to go on to Grad School once I am in the field for a little while. Thankfully, all I have left now if my student teaching next fall. I am very grateful for this break. So the moral of the story is that.. I'm back! and truely missed blogging.

So much to do..So little time!

    Don't worry, I haven't forgotten about this blog of mine. I have officially stumbled upon my busiest semester yet.. the dreaded senior year.. Duh Duh dum.. 

    It crazy how their doesn't seem to be enough hours of the day to get everything done (especially when you're a student and teaching!).

     It makes me sad that I haven't had the time lately to keep up on my hobby, but I promise after the new year... I'm all yours.

Today, I started my first day of my 100+ hours of practicum teaching. I have to say, I absolutely adore middle school students so far! I was placed in a senior high classroom last time, and it's a completely different energy. My students are so full of energy and are willing to participate! Yay!

Teaching is definately a lot of work and time consuming, but it's worth it :)

"Tell me and I forget. Teach me and I remember. Involve me and I learn."

-- Benjamin Franklin

Slowing Things Down

Is it me or are holidays now being pushed upon us earlier every year? I just purchased the girls holiday outfits, because sadly if you wait until December everything is picked over.

     As I kid I lived for holidays, and in many ways I still do.  Our house was always decorated accordingly and I loved it!

As soon as October came around, it was time for Halloween decorations.

November was a time for thanksgiving decorations

and in December everything was decked out for Christmas.

Now, it seems like all the stores are pushing the holidays on earlier and earlier. Department stores already have Christmas decorations out and holiday outfits, and Halloween hasn't even happened  yet!

 What happened to enjoying the holiday at hand?

Life flys by so fast as it is. Why are we always rushing to the next thing, instead of enjoying the little moments at hand? I always try to remind myself everyday in the mist of my crazy day, that I need to slow things down and enjoy every moment with my family.

 Sooner than I know it, the kids will be all grown up and all we'll have left is the simple memories.



"Forever is composed of nows." - Emily Dickinson

Kitchen Boycott: Pork and Potatoes with Mustard Sauce

Today was a foggy and cloud day in Minnesota. Days like this puts me in a lazy mood and all motivation for housework goes out the window. So today was the absolute PERFECT day for a crock pot meal!

 Pork chops seem to be a staple in our rotation of meats, so I wanted to try something new with it.

What you need:

6 pork loin chops - trimmed
1 can fat free cream of mushroom soup (10 3/4 oz)
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes - thinly sliced
1 onion, sliced

Step 1: In skillet, brown pork chops in 1 tbsp oil. 

Step 2: In crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.

 Step 3:Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

Step 4: Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.

Recipe: Juicy Roasted Chicken

My husband is not a fan of chicken, unless it's moist and hidden within dishes.  So, I'm always trying new chicken recipes that he will enjoy.

Tonight was my second time making this recipe and both times was absolutely delicious. The celery keeps it so moist and the meat falls right off the bone. Plus, we now have lots of leftovers for future recipes!

What you need:

1 (3 lb) whole chicken- with giblets removed

1 celery stalk, cut into 3 larger pieces

1/2 c. butter

1 tsp garlic powder

Salt and Pepper to taste

Step 1: Preheat oven to 350 degrees

Step 2: Place chicken in roasting pan. Add 3 tablespoons and celery pieces inside the chicken cavity.

Step 3: Rub the remaining butter all over the outside of the chicken. Season with salt, pepper, and garlic powder.

Step 4: Bake uncovered for 1 hr 45 min (until internal temperature reaches 180 degrees). Remove from heat and let rest for 15 minutes before cutting.

Apple Picking

      Today, Jeff and I took our girls and our niece and nephew to Apple Jack's Orchard in Delano, MN. Fall is my favorite time of year and it is always fun to enjoy the scents and flavors of the season.

The kids had so much fun playing on the hay playground,

Saw the animals in the petting zoo,

and pick out their own lil' pumpkins!

Jeff and I enjoyed fresh hot apple cider and bought honey crisp apples

and homemade apple butter to bring home! Yum!

Cold Days and Warm Memories

What is it about cold days that bring about the warmest of memories?

Today was our first really chilly day of the season here in Minnesota. The air is crisp and skies cloudy. A perfect day to stay inside and cuddle on the couch under a large blanket. So Sophie, April, and I did just that.

 There is no greater feeling then holding your children. I know they will grow up so fast and one day I'll look back and wonder where the time has gone.  I try to cherish every little moment like this I get.

As I sit warm on the couch,

I look outside at the wind blown trees and couldn't help to think how blessed I am that we now have a house and are no longer in an apartment. Our new house is a place where Sophie loves to run and I cant wait to watch April learn to crawl and walk here. We are so blessed to have the nicest neighbors, who I hope to keep growing new friendships with. We couldn't have found a better neighborhood, and for that I am so thankful.

Kitchen Boycott: Cheeseburger Pie

Last night I made another family classic from my childhood. With the weather getting cooler, bring on the comfort food! This recipe is super easy and quick..plus the whole family loved it (especially my picky little Sophie)!

 If you like the flavors of a cheeseburger, I guarantee you'll love this family classic :)

What you need:

1 lb lean ground beef

1 c. chopped onion

1/2 tsp salt

1 c shredded cheddar cheese

1/2 c. Bisquick mix

1 c. milk

2 eggs

Pie dish or round casserole dish

Step 1: Heat oven to 400 degrees. Coat pie dish with non-stick cooking spray.

Step 2: Brown meat with onion. drain. Place meat mixture on bottom of pie plate. Top with shredded cheddar cheese.

Step 3: In a bowl, whisk together the Bisquick mix, mix and eggs. Pour over top of filled pie plate. Bake for 25 minutes or until knife inserted in center comes out clean.

Top with ketcup and enjoy!

Kitchen Boycott: Polish Cabbage Rolls

As the weather started getting cooler, I was in the mood for a warm crock-pot friendly meal. So, I decided to make a tribute to my Polish roots and make stuffed cabbage rolls. These rolls are delicious !

What you need:

1 cabbage head

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Step 1: Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

Step 2: In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

     Step 3: In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.  Cover, and cook on Low 8 to 9 hours.

     

     

Kitchen Boycott: Spaghetti Pie

     Wondering what to do with your leftover spaghetti noodles and meat sauce? Why make another meal of course!

     Spaghetti Pie was a family favorite growing up. Not only because its easy and has all the yummy flavors of regular spaghetti, but it freezer friendly! Just prep, freeze, and then bake when your ready for a meal with little effort!

What you need:

Pie plate
7 oz cooked spaghetti noodles

 2 Tbs butter

1/3 c. shredded Parmesan cheese

2 beaten eggs

1 c. cottage cheese

1 c. shredded mozzarella cheese

1/2 lb browned hamburger (I usually add oregano)

1/4 c chopped onion or  sprinkle of onion flakes

1 small jar spaghetti sauce of your choice

Step 1: In a bowl, mix together noodles, melted butter, Parmesan cheese and eggs. Place on bottom of pie plate like a "crust".

Step 2: Next add the next layer: cottage cheese and 1/2 c mozzarella cheese.

Step 3: In a skillet, brown hamburger with onion (i added oregano). Drain. Add meat layer to your pie plate.

Step 4: Pour a layer of sauce on top.

Step 5: Bake uncovered for 350 degrees for 30 minutes. Add more mozzarella cheese. Bake 5 more minutes until cheese starts to be golden. Remove from oven and let stand 5 minutes before cutting.

Pair with a fresh salad and a glass of wine! Enjoy!

It's ok to not be "Super Mom"

     Some days I feel completely overwhelmed with my "mom duties" and the lack of time in the day to get everything done. Whether it's rushing around changing diapers, picking up toys,  doing endless amounts of homework, dishes, and having dinner on the table...Sometime I feel like there just isn't enough time in the day.
     Lately, I have been running around feel disappointed that I can't accomplish all the tasks at hand, and I need to remind myself that it's OK to not be "super-mom". As long as my family is healthy, happy, and fed.. that is what truly matters.
      My children won't remember if the dishes were done every night, or if that dust on the shelves was gone... What they will remember is the little joys with their parents, holiday traditions, and the encouragement of discovery and imagination.  Children grow so fast. I need to remind myself to slow things down and cherish every moment with them..

 I recently discovered a new blog that gives great parenting encouragement. Finding Joy .. Feel free to check her out. She's really inspirational!

Crafts: Weekly Meal Menu

     So, I finally got sick of putting my weekly menu on a piece of paper, stuck to the fridge. How boring and not pretty at all! So to make meal planning a little more exciting, I decided to make a dry erase menu for my kitchen (and I was feeling crafty).

 Now, I can post my weekly menu and stay organized!

~~~

This project is SUPER easy and quick!

Here is what you need:

1 large frame with glass

 ( I got mine at the thrift store for $1.99! Added a little black paint and it looked as good as new!)

Piece of patterned paper of your choice

Black permanent marker

Dry-erase marker

Step 1: remove backing and glass from the frame.

Step 2: Use glass to measure and trace around the paper. Cut the paper on the line to fit into the frame.

Step 3: With the permanent marker, write MENU on top and each day of the week down the left hand side. Place back into frame and assemble (like you would a picture).

Step 4: Using the dry-erase marker- write your weekly meals! As the week comes to an end, simply erase with cloth and re-write again!

Simple and easy, right?

Enjoy!

Fall Recipe: Pumpkin Spiced French Toast

       Leaves are changing and there is a fresh crisp to the air. Nothing is better than pumpkin in the start of fall. Hmm what is it about pumpkin that just puts you in a good mood? So this morning I decided to kick of our lazy Saturday morning with pumpkin spiced French toast. All I can say is these were delicious!

Here is what you need:

2 eggs

8 slices of bread

1/4 c milk

1/4 c pumpkin puree (fresh or canned works)

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp nutmeg

1 Tbs brown sugar

Step 1: Combine all ingredients, except bread, in a shallow dish.

 Step 2: Heat pan to medium heat (spray with cooking spray)

Step 3: Dip bread into egg mixture, coating each side. Grill in pan until each side is golden brown (about 2-3  minutes each side)

Serve with warm maple syrup or even chopped pecans! Enjoy!

Kitchen Boycott: Hearty Lentil Soup

    I am new to the ideals of lentils. I had never tried them or attempted to cook with them. I found this recipe (and tweaked it to my liking) on OAMM and thought I'd give it a try! I am starting my journey to slowly lose the baby weight from my last pregnancy, so I thought this hearty and healthy soup would make great lunches and keep me fuller longer. Yay for fiber!

This soup also freezes well. Put in individual size containers before freezing for easy lunches :)

What you need:

2 cups dried lentils, rinsed

4 cups water

4 cups broth (beef, chicken or vegetable works fine)

3/4 cup chopped onion

1/2 cup chopped celery

1 cup chopped carrots

1.4 cups chopped fresh parsley

4 teaspoons minced garlic (i used a lot more. LOVE garlic!)

2 teaspoons salt

1/4 teaspoons pepper

1/2 teaspoons dried oregano

15 ounces canned diced tomatoes, undrained

2 Tablespoons red wine vinegar

 

Step 1: Place lentils in slow cooker and cover with water.  

Step 2: Add onion, celery, carrots, parsley, garlic, salt, pepper and oregano.  

Step 3: Cover and cook on low for 8 hours.  Add tomatoes and red wine vinegar.  Heat through for 15 minutes.  

I served mine with a few slices of french bread. Enjoy!

Kitchen Boycott: Twice-Baked Potatoes

 Growing up my mom would make twice baked potatoes here and there, and they were always my favorite. Nothing is better than having potatoes topped with cheese and broccoli! Yum! These are great to have in the freezer for a quick side dish :)

Tonight I paired these with garlic and herb chicken. Turned out great!

What you need:

4 medium sized potatoes

1 c. broccoli- steamed

2 c. shredded cheddar cheese (save some to top potatoes)

1/2 c. sour cream

1/3 c. ranch dressing

1/2 tsp. garlic powder

Salt and Pepper

Step 1:  Wash potatoes and poke holes using a fork. Cover each potato with foil and bake for 1 hour at 400 degrees.

  Remove from oven and foil. Lets potatoes cool and slice in half length-wise. Hold potato in hand and scoop out inside, leaving 1/2- 1/4 inch in the skin (use towel or napkin to protect hands). Place insides in a medium bowl.

Step 2: Mash potato with fork or masher (leave somewhat lumpy). Stir in broccoli, cheese, sour cream, ranch, and garlic powder. Mix well.

Step 3: Spoon mixture into the potato skins. Top with more cheese. Season with salt and pepper. (If freezing, continue to freezing instructions).

Step 4: Bake 15-20 minutes more at 400 degrees.

To Freeze: After assembling (do not bake second time) wrap each potato in plastic wrap and place them in a large freezer bag (label bag with heating instructions). To serve: Take out of plastic wrap. Bake at 400 degrees for 30 minutes or until heated through.

Enjoy!

Kitchen Boycott: Healthy Breakfast Muffins

      Oh, how I love quick and healthy toddler friendly breakfast ideas for Sophie. She just ate them right up and even asked for more "nummies".  Best of all, these muffins freeze great and thaw nicely!

Here is what you need:

Muffin Pan (I used regular but mini works too!

Cooking spray

6 Tbs butter, melted

1/4 c. brown sugar

1-2 bananas, mashed

1/2 c. applesauce

1 c. shredded summer squash (could use zucchini or carrots as well)

2 eggs

1 c. flour

1/2 c. oats

1 tsp baking soda

1/2 tsp of each: nutmeg (heck yes!), cinnamon, and salt

Step 1: Preheat oven to 375 degrees F and grease muffin pan.

Step 2: Cream together butter and sugar. Stir in bananas, squash and eggs.

Step 3: Stir in flour, baking soda, oats and spices. Just stir until combined.

Step 4: Bake in a 375 degree oven for 15 minutes.

What did I do with my extra time away from the kitchen?: Got to put on make up and do my hair before school.(Yay for not looking like a sleepy mom of 2!)

This Is How Memories Are Made

    

       This past weekend Jeff and I took the girls on our long awaited camping trip. I know, I know, camping with a baby? Yes, yes and it actually went smoothly.  Jeff and I have been going to the St. Croix State Park for 4 years now, and it has become a yearly tradition. Growing up we both went camping with our parents, and it's a special memory we hope to pass on to our girls.

       The weather of course was bi-polar. Sunny one minute and rainy the next, but that didn't matter because we has fun anyways. There is nothing better then cooking around a bonfire and hanging out under the stars with the one you love.

      Sophie absolutely enjoyed it. She got to explore and discover new things. Our poor girl was battling a cold (thank you daycare..) but she didn't let it get her down!

    

One of our favorite camping recipes are "Hobo Dinners". Its super easy and basically no clean up (thank goodness right?)

Hobo Dinners

What you need:

Foil (ripped into squares)

Hamburger

Canned Corn

Canned Green Beans

Potatoes-Peeled/diced (I used fresh, but you can used canned)

Seasonings (I used hamburger seasioning and garlic powder)

Ketcup (for topping)

Step 1: Cut foil into rectangle sheets. Two sheets per person (doubled up)

Step 2: Divide ingredients up per amount of people.

Step 3: Add seasonings on top

Step 4: Fold up the foil to create a packet. (long way first and then roll or fold up ends)

Step 5: Place on top of grill or on the side of hot coals in bonfire ring.

Step 6: Cook for about 20-25 minutes (rotating halfway) or until hamburger is browned

Top with ketcup and enjoy!

Kitchen Boycott: Pancake Muffins

I saw this recipe on OAMM and decided to give it a try. I'm always looking for quick and easy breakfast ideas for Sophie (especially those busy early school mornings). These were great! She ate them right up! Plus, these would be wonderful for breakfast on the go. 

Kid Friendly- Banana Pancake Muffins

(Recipe adapted from OAMM)

Ingredients:

1 c. Pancake Mix

2/3 c. water.

1/2 c. syrup

1 banana, cut into small pieces

Step 1: Preheat oven to 350 degrees

Step 2: In a bowl mix together all ingredients. 

Step 3: Pour into greased muffin tins (can use mini muffins too).

Step 4: bake 15 minutes or until slightly browned.

To Freeze: Cool completely. Flash freeze and place in large Ziploc freezer bag.

To serve: Thaw on counter or heat in microwave on defrost setting.

Kitchen Boycott: Chicken Tortilla Soup

This recipe was super quick to prepare and delicious! Will definitely make again and again! Plus had tons left over for lunches :)

Ingredients:

Adapted from The Six Sisters' Stuff

2 chicken  breasts- boneless/ skinless
2 cans Ro-Tel  (I used one can and then added diced fresh tomatoes)

1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn or 1 c frozen corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
tortilla chips (for topping)
sour cream (for topping)
shredded cheddar cheese (for topping)

Step 1: Place beans, corn, chopped onion, rotel, chicken broth, water and spices in Crock-Pot.

Step 2: Place chicken on top (make sure they are covered by some liquid)

Step 3: Cook on Low 8-9 hours or on High 6-7 hours. Take chicken out and shred, then mix back into soup.

Step 4: To serve, top with tortilla chips, sour cream and cheddar cheese. Enjoy!

What did I do with my time away from the kitchen?: Hung out with my friend Priscilla :)

Kitchen Boycott: Fresh Spaghetti Sauce

 

       Tomatoes were everywhere in my kitchen...fridge, counter, table... I needed to do something to take back my kitchen. So what's a girl to do? I made fresh tomato sauce :) Of course I did it on a large scale (I wasn't kidding when I said they were EVERYWHERE) and plan to freeze most of it for future recipes, but you can make enough for one meal if you like. This recipe was perfect. Just place all ingredients in the crock-pot and let it simmer all day. No work of babysitting a pot on the stove or heating up the house.

I eye-balled the amounts I put in the crockpot (since I did a very large batch). So here are some suggested ingredients amounts (6 servings):

8 lbs tomatoes, skin removed and diced
1/4 c. fresh basil, chopped

1 onion, minced

1 green pepper, chopped

3 cloves garlic, minced

1/8 c/ olive oil
Splash of red wine (and a glass for yourself !)

tomato paste

salt and pepper to taste

Step 1: Prep tomatoes by removing skin (see freezing tomatoes tutorial) and dice into smaller chunks. Add to crock-pot.

Step 2: In small pan, saute pepper, garlic, and onion until tender. Add to crock-pot with remaining ingredients.

Step 3: Simmer on low for 6-8 hours. Stir every 3 hours.

Step 4: Pour over your favorite pasta. Top with parmesan cheese.

 Enjoy!

What did I do with my time away?: Sophie and I played with play-doh :)

Crafts: DIY Play-doh

       Sophie is now at the age where she wants to touch and get into everything. I can't blame her, because she is at the age of discovering everything. I needed something to help occupy her time (while I make dinner), promote creativity, and that's an age appropriate sensory activity...so what better than Play-doh?!

       Why spend your money on  pricey store bought doh when you can make it at home?

Ingredients:

1 c. flour

1/4 c. salt

3 tsp. white wine vinegar

2 Tbs. olive oil

1/2 c. water

food coloring

Step 1:  Mix dry ingredients in a small sauce pan.

Step 2: Whisk in water on low heat. Then add the vinegar, followed by the oil. Continue to mix on low heat until dough consistency forms. (add slightly more flour if too oily)

Step 3: Add food coloring of choice. Kneed until well mixed.

Have fun playing!

To Store: Place doh in air tight container in fridge.