Hillbilly Veggies

Every summer my family would go to Silver Dollar City in Branson MO for vacation.  One of our favorite things to eat there was a dish of sauteed veggies!
Follow the pictures and add or take away what you want.  YUM!

Spiced Pecan Strawberry Salad

This salad is so major yummy!  I could eat my weight it in I often say!  You may feel like making this up for a side or often times I just have it for lunch! 

Spiced Pecans:
1/4 cup Sugar
1 cup warm water
1 cup pecans

soak for 10 minutes

Drain and Discard Syrup

Combine:
2 T Sugar
1 T Chili Powder
1/8 t. ground red pepper

toss with nuts.
Bake 30 minutes at 350- turning very often.

Serve with Green leaf Lettuce or your choice of baby greens, thinly sliced red onions (optional), sliced strawberries, and balsamic vinaigrette.

Balsamic Vinaigrette:
1 pkg of Good Seasons Italian Dressing Mix
Follow Pkg instructions replacing the regular vinegar for balsamic.
Then add at least 1/4 cup of honey and vigorously shake to combine!

Chicken Marinara with Millet

While trying to clean up my diet and find some alternative's to what I normally would eat, I discovered Millet!
This is a wonderful grain that I encourage you to read up on.  Here is a link for you to see all the benefits!

I love chicken marinara almost better than my normal meat sauce.  There really isn't much to making it, but time.  I love the taste of roasted chicken, falling apart in almost anything.  In this dish, I substituted the normal bed of rice or pasta for millet and was surprised by the result.

I had never prepared millet before so it was all a new experience, but the pasta sauce part is still the same.
Start with about 7 chicken tenderloins and place in the crock pot.  Top with your favorite jar pasta sauces.  Im just not that "from scratch" yet that I don't love a little convenience.
My favorite combo of sauces include a roasted garlic and basil sauce with a cheese blend sauce.  I also like the garden combinations with chunks of veggies.  You could get so creative with this dish.  I think that roasted zucchini would be amazing with this or tossed into the crock pot towards the end of the cooking.  The possibilities are truly endless. But for the sake of time on this particular day - my marinara was simple. 
I cook this in the crock pot on high for 4 hours and then turn it to low, for a couple more.  If you are going to be gone all day at work, you could cook it on  low all day long and it would probably be perfection by the time you got home! 
To prepare Millet, some say its best to soak this overnight or for 8-24 hours before cooking to cut down on cooking time.  I didn't know about this trick the first time preparing it.  I just followed the pkg directions for 2 parts water 1 part millet.  Millet expands 2 times it size.  You cook it just like rice, but for a longer time.  30 - 40 minutes until it has absorbed all the water.
For more Recipes with Millet, you can check out Whole Living Magazine online.  The article in the January issue about all the benefits of Millet and several other grains is what turned me on to trying it.  This is going to become a regular part of my diet!
Its Gluten Free, Hydrates the digestive system, full of awesome minerals, the list goes on and on!  I hope you try it and enjoy!

Turkey Chili & Brown Rice

In my quest for a cleaner diet while cleansing, I have been (trying) to eat less red meat, and cut out some of those bad carbs.
Today I whipped up a chili, made much like My Grandma Branham's chili. We did do it a smidge different. 
Here is what you need:
2 pounds Ground Turkey
Olive Oil
1 Bel Pepper
1 Onion
3 little sweet peppers (red, orange, yellow) I purchase these at Costco in a huge bag.  My kids eat them like apples.
1pkg of Williams Chili Seasoning - Original
2 cans of petite chopped or stewed tomatoes
2 small cans of tomato sauce
1 can dark red kidney's
1 can of chili beans (pinto's with chili seasoning)
1 tsp cumin
1/2 tsp Penzey's Spices - Chili 3000
1 jar of Wickles

Here's what we did.

Fry 2 pounds of Turkey in a little olive oil or chicken stock.
Add salt & pepper, and once its frying good, add a chopped green bell pepper, and chopped onion.Once the meat is completely cooked add your spices, and Williams Chili seasoning packet.   Make sure all of the meat has the chili stirred in very well.  Next add your beans,  tomatoes and tomato sauces.  Stir very well, Bring to a boil and then reduce heat.  Let the chili simmer on low.
While the chili is working and all the flavors are getting happy together, in your rice cooker place 2 cups of brown rice, with slivers of garlic and a drizzle of olive oil and 4 cups of water.  Start the rice cooker and lunch should be ready in about 30-40 minutes!

 We always serve Chili with pickles.  If you have been hanging around the Hungry Momma very long you know that by now.  However in July we were introduced to Wickles! OH MY GOODNESS DELICIOUS!
You must pick up a jar of these.  I love their story too.  A family giving away their pickles for Christmas gifts started receiving the empty jars back for refills - they have a whole line now!  I just love that!  Yay Wickles!  I will gladly pay more for these! 

When dishing up my bowl, I replace my usual cornbread with brown rice and my splurge of course was the cheese and the pickle.  If you are not cleansing then eat it and don't let yourself feel one bit bad!  This is a good lunch!

Eat up and enjoy!

The Sweet Potato 3 Ways

  

 

 The Sweet Potato is so versatile and so full of amazing nutrients.  Click the link to see why you should fall in love with this awesome root.

When I am preparing mine I always give the skin a good scrubbing.  When you eat the potatoe with the skin on, it gives you 4 times the amount of Beta Carotene!

I always wrap mine in foil and line my tray for easy clean up. 

 I just wrap up the foil and the clean up is nothing!

 Everyone in my house takes their Sweet Potato a little different.
My Boy's all prefer a little crunch - this is why there are chips with this  - you could make the most beautiful meal and one of the guys are going to say - "Got any Chips?"  Im okay with this now, but as a newly wed - not so much.

The little guys like their Sweet Potatoes with the traditional cinnamon, brown sugar and butter topping.  This is more of a dessert to me, but knowing all the great nutrients they are getting in their spud I let that go too!

 My girl prefers her with a Balsamic Honey Vinaigrette. It is so easy to make because I use a Good Season's Salad Dressing mix as my base.  I swap the regular vinegar the pkg calls for and use Balsamic.  Then I add Honey to sweeten the pot a little bit.  It is so delicious, I love it this way as well. 

Today I tried something new that I seen in Whole Living magazine.  I was surprised at how much I really enjoyed it.
On a Baked Sweet Potato squeeze several Orange wedges. Then top with some chopped pecans!  This has a very bright flavor.  I so enjoyed it and just had to share!  Any time there is a new idea for a way to Top a Sweet Potato I am ready to hear it.  They are so easy for this home-school momma to prepare for lunch they are a staple in our house! 

Rotisserie Chicken Tacos

I love Rotisserie Chicken. I love the wood fire roasted flavor!  We have a restaurant here in Texas called Cowboy Chicken, and it is basically every thing you can think of with Rotisserie chicken, from 1/4 Chicken served with home-style sides to Chicken Salads and Enchiladas!

Falling in love with just the smell of this place alone gave me an idea.  The other night we had Rice Bowls with rotisserie chicken, and with the remaining Chicken I decided to make a Rotisserie Chicken Taco.

Here is the run down:
Rotisserie Chicken Meat Shredded
and seasoned with your favorite spices.  ( I chose, Cumin, Garlic, and Northwoods Fire by Penzey's  Spices)
Dark Red Kidney Beans
Guacamole (homemade by Joshua)
Sauteed Peppers and Onions
Salsa
Corn Tortillas
Olive Oil

Slice your onion's and peppers very thin and saute in olive oil.  Patience while caramelizing onions and peppers is key - let them work while you begin to prepare everything else.

In a sauce pan warm your Chicken in a bit of Chicken stock and add your spices.  This can be simmering on low while preparing the rest of your toppings.

I prefer Kidney Beans rinsed and drained and at room temp - just as a normal  topping.  Prepare them whichever way you prefer.

While Joshua is making his yummy Guacamole I fry the shells - In a shallow pan. I add a little olive oil (3-4 T) and quickly cook the shells on a medium high heat.  They are still soft and can be easily rolled up this way.  If you prefer a Tostada - cook away but be prepared that it will take you much longer.

Once the toppings are out and prepared, and Shells are done, Just assembly line it - everyone builds their own and we make our way to the table.  This is also a great meal for entertaining because everyone can make their food to their liking and it's easy to love.
You can add cheese and lettuce to this if you prefer.  Like I say all the time - get creative and do your thing Honey!

Rice Bowls

Here is a quick recipe for those nights coming home from work and you need to get supper on the table fairly quick. Here's what you need:
1 Rotisserie Chicken shredded
Rice or Brown Rice
1 Avocado
1 Can of Black Beans - heated on the stove
On The Border Salsa

1st.  Prepare rice in a rice cooker with chicken broth and season with some garlic powder.
2nd. Shred your rotisserie chicken and place in a sauce pan on the stove with some cumin and a little chicken broth and garlic powder.  (if you have a Penzy's Spices and have access to it - also add some of their "Northwoods Fire" seasoning.)
Open the black beans and warm them on the stove.
Chop up Avocado.

The time that it takes your rice to cook, you can get everything else ready to assemble in about 20 minutes.  Layer in your bowl, Rice, Black Beans, Chicken, Avocado and then top with your favorite Salsa. 
This was super yummy and for me to eat Mexican without cheese was HUGE! I didn't even miss it!

The kids added chips and cheese to theirs, you can get so creative with this sort of thing, add your favorite veggies and toppings, mix it up however you like! 

Split Pea Soup

1 (1lb.) pkg. dried split peas
2 lbs. ham hocks
1 medium onion (chopped)
3 stalks celery (chopped)
1 clove garlic (minced)
1/8 teas. Pepper
Salt to taste ( I put 2 teas.)
Parsley sprigs

Combine all of your ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer uncovered, 1 hour or until peas are soft.  Remove ham hock. Put pea mixture through a food mill or sieve. (I ran mine in small batches through a food processor). Cook over low heat until thoroughly reheated. Add salt to taste and garnish with parsley sprigs if desired.

Chipotle Cilantro Lime Tri-Tip

This is a recipe that has a funny story in our family.  While pregnant with our first son I had this for the first time.  My husband had taken me to The Cafe, in Ames Iowa for a date night.  It was absolutely to-die-for delicious.  Everything I ever ate there was delicious, but this was one of those meals that I craved but couldn't afford to have EVERY OTHER NIGHT!  Joshua was determined to figure out how to make this yummy steak for me and I must say, his version is every bit as good!

Whenever we most recently made this we used the marinade on Sirloin, but it is so much better on a Tri-Tip.

Here's what you need:
3 Tablespoons Dijon Mustard
2 Tablespoons ground Chipotle Seasoning
1/2 Cup Honey
1/4 Cup Lime Juice
1 Teaspoon Cumin
Salt & Pepper to taste
1/2 - 1 Teaspoon of garlic minced
1 Bunch of finely chopped Cilantro

Marinate your steaks for at least 2 hours.
Grill to your preference. Serve with a pat of Cilantro Lime Butter on the top of each steak
Serve with some delicious Parmesan Mashed Potatoes and a beautiful salad  - AMAZING!

Easy Egg Rolls

Asian food is by far my hardest to cook.  When I am craving a good General Tso Chicken, I just want to go out.  When we lived in Ames Iowa we had a friend we went to church with that owned a joint we could walk to.  To this day I haven't had hot and sour soup that even comes close to how delicious his was.  He was from Laos and was a delicious cook.  So knowing this you can understand that usually when I try a new Asian dish it doesn't go so well. (In comparison to House of Chen Im never going to measure up!)  In fact, upon telling my husband that I was making Egg Rolls for supper he asked if he needed to stop for PB&J supplies in case they didn't turn out quite right!  He had the best of intentions in asking too!  I totally didn't take it personal!  The good news is - Last night I found an easy recipe that EVERYONE at my table loved.
I found this recipe online but tweaked it just a bit.  It is simple and super easy.  Jon from House of Chen would laugh at its simplicity - but that is ok - he is 11 hours away and doesn't do shipping.

Here is what you need:
1 pound pork sausage
1 teaspoon garlic powder
1 teaspoon ground ginger (from your spice cabinet)
2 1/4 cups shredded slaw mix (chopped a bit more)
Egg Roll wrappers - found in the produce section of your grocer
Peanut Oil for frying
Seseme seeds for topping (optional)
Soy Sauce for dipping (optional)

In a large frying pan, fry up your pork sausage with the spices.  Chop the pork small.  While that is working chop the slaw mix a bit smaller.  (This all depends on your brand of slaw mix)  If you would rather you can chop up 2 cups of cabbage and 1/4 cup carrots.  This is the same equivalent. 
Once the pork has cooked through, drain well, I even used paper towels to blot away any excess oil.

Combine your drained pork and slaw mix together.  Stir well. 
Lay out your Egg Roll wrappers in front of you, corner facing you so that it looks like a diamond.
Place 1/4 -1/3 cup of the mixture in the center of the wrapper.  First fold the sides in and then roll up the wrapper much like the chick at subway rolls up your sub.  Use water on the tip of your finger to "seal" the corner of the wrapper down.  Go ahead and make up all of your egg rolls before you begin frying because this process takes a bit longer than the frying process and can make you feel rushed.  Not good when dealing with hot oil and a frying pan!

I used my cast iron skillet for frying mine up - but there is no right or wrong pan for frying these up.  Pouring in a generous amount of peanut oil, fry them until golden brown.  This goes pretty quick, I just sort of rolled them over to get them brown on all sides. 
Set on paper towels to drain.  
Once they are all done and you are ready to serve them - you can garnish with sesame seeds if you so desire.  They are a perfect paired with Fried Rice.  I have a great recipe for that coming soon, (not my own just in case you were concerned! :)  No need for the Peanut Butter and Jelly!  This was a hit with the whole family!

Barbecued Meatballs

Yield 80 Meatballs

We got this recipe years ago from Country Woman Magazine.  I am not even sure if that magazine is still in publication, but this recipe is alive and kicking among women every where I have lived.  Each place I go, this is a go to recipe for at least one of my friends. 
I remember my momma making this for Sunday Dinners where we would have these (what seemed to be) massive church potlucks.  Because our church had Sooooooo many college students in it who would not be bringing food, and who had not had a good home-cooked meal in a while; my Mom and Grandmother would cook for an army. Im sure many women did but when mom would make this huge batch of meatballs everyone knew Lorraine's food was gonna be good, and they went fast.
When I make it for us now, I save half of the meatballs for another meal in the freezer.

Here is what you need for the meatballs:

3 pounds lean ground beef
1 12 oz can evaporated milk - (milnot)
1 cup oatmeal
1 cup cracker crumbs
2 eggs
1/2 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons chili powder

To make the meatballs, combine all ingredients.  Mixture will be soft.  I use gloves for this job and just use my hands.  Shape into walnut sized balls.  (I use a small cookie scoop for this).  Place meatballs in a single layer on wax paper lined cookie sheets; freeze until solid.  Store frozen meatballs in freezer bags until ready to cook.

Sauce Ingredients: (original recipe)
2 cups ketchup
1 cup brown sugar
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/4 cup FINELY chopped onion

To make sauce combine all ingredients and stir until sugar is dissolved, place frozen meatballs in a 13 X 9 baking pan; pour on the sauce and coat the meatballs evenly.  Bake for 1 hour @ 350.  Test one meatball by cutting it open to make sure it is completely done.  Enjoy them with Mac & Cheese, and Mashed Potatoes - Delicious!  Unhealthy but just get over it and live a little - you will thank the ladies at Country Living later! :)

I have modified the sauce because it is a bit too sweet for my liking - being that it has a whole cup of brown sugar.  I cut that down by at least half and replace some of the ketchup with my husbands' secret BBQ sauce.  So just choose your favorite bbq sauce and play around with it until you get it the way you want. Be creative with your food, I know - its risky but one of these days your gonna get a dead ringer and we are all going to be talking about how much we love your spin on it!

Madras Curry Chicken

 I have always been skeptic when it comes to curry.  Mainly because of a yellow concoction I ate at a missions convention when I was a kid - however; a very dear friend of mine grew up as a Missionary kid in Africa.  They had a guy that was from India who cooked for them that made this delicious curry dish.  She taught me this "by taste" recipe a couple months ago. I have been shy to share it just because - I don't have exact measurements and I want it to turn out for you and for you to love it! I have to  share it though because this is the most comforting dish, it is wonderfully delicious and my 7 year old will eat it with no argument.  It wouldn't be right not to share!
What You Need:
2-3 pounds of chicken
chicken broth
3 large yellow *sweet onions
potatoes
carrots
madras curry seasoning
ketchup
rice
corn starch
olive oil or butter

 You start this dish with 3 large onions and slice them paper thin.  Caramelize them in butter or some olive oil.  While your onions are working, either boil, or saute your chicken.  I usually do a couple pounds.  If you boil your chicken, reserve some of the broth, however if you saute your chicken, you will need to have some on hand.
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor.  Be patient! While your waiting, chop as many carrots and potatoes as you want to put in.  (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then.  Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions,  potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder.  Pour in enough chicken stock to just cover.  After your stew comes to a boil reduce to a simmer.
Start your rice at this point.  I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances.  They are great!

This is the specific curry you are looking for.

Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch.  Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water.  Add this to your curry and stir it well.
Once it thickens you are ready to eat.  I enjoy this just over rice.  It is so delicious just the way it is.  However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it. 

Hungry Momma Marinara

Marinara sauce is my favorite.  I was known to eat spaghetti as a teenager every single day - I think the total day count was 11 days in a row that I had eaten spaghetti.  I was working and would go pick up a Little Caesar's spaghetti and eat it after getting off of work from the BBQ join.  (crazy thing is now I crave that little joint that is no longer in business).
Anyway - somewhere down the line I have just always been known as the kid who could eat her weight in spaghetti.  I have tried to make a perfect marinara many times. This is probably as close as I have come.  It is a fast way to make a slow-cook tasting sauce.
Here is how you do it!

 Start with your favorite Olive Oil and stock pot.

Add minced or chopped fresh garlic to the oil and saute until just starting to brown.  I would do 2-3 depending on how much garlic you like.

 Add one can of petite diced tomatoes with Italian seasonings.

This time I used Cento brand - use whatever brand you like.  I do feel like with tomatoes brands matter - but that is a whole different discussion for another day.

Add one jar of your favorite sauce from the store - this is where you can add your own flair.  I think that it has turned out best when I have used the six cheese variety - but this is your call. Get creative!





Next add one can of tomato paste.  This will make it rich, and also thickens it!

 I used this organic variety for the first time.  I really liked it.








Add a little sugar.  Not too much but a little really helps give it the yummy sweet kick.

 Add about 1/4 cup + more if you like of Parmesan cheese.








Add a teaspoon of Italian Seasonings and Oregano.  Add in a pinch of Basil as well!

Now, just give it time, Cook it down low and slow for about 30 minutes.  Make sure you Salt it well and always ALWAYS taste it as you go.  You need to play this by ear and make it work to your liking.
My family likes meat sauce on their spaghetti, so I will add well seasoned fried hamburger chopped fine to this.  When I fry up my meat I add plenty of garlic powder and Italian seasoning to it as well.
However if you are making Chicken Parmesan - this sauce will stand alone!