A Food Touchdown

If you follow me on Instagram then you have seen my weekend has been filled with cooking and baking! Fall is my favorite season. Summer can not even exist and I would love life. It's good for about 2 weeks and then I'm ready to boot it out the door. I love the smells and weather of fall. Living in Chicago we have very few trees, but right outside our window we have one and the leaves have been changing colors. It's amazing to see God's beauty and even realize how much I take it for granted. Whenever Brett and I travel home we always chuckle at the fact that from Ankeny to Chicago there is nothing but cornfields but then boom you have this big ole city. A city that I have grown to love! When we have to move away someday it'll be bittersweet. I love the busyness and walking everywhere thing, but also hate the crowded expensive life! There is so much to do here, so if you ever visit let me know i'll give you a list of fun things to do!

Okay enough about my life. Since it's a saturday (and yes my soup is on the stove so come back for that recipe) I obviously needed to make something to eat while watching football. My husband is a huge nachos and potatoes guy. So I made some loaded steak fries for us to enjoy, and boy did we enjoy them! Here's the recipe. I've decided I might change my recipes to paragraph form, it's a lot easier. Sorry if you are a steps person.

Loaded Steak Fries
::Ingredients::

4-6 potatoes
olive oil
sea salt and pepper
1 cup sour cream
1/2 cup ranch
1/4  cup milk
1 cup (or however much you prefer) shredded cheddar cheese
1/2 cup mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onion

Preheat oven to 400. Cut your fries into steak fries (thick), leave the skin on. Put cut fries onto a foiled baking sheet. Drizzle olive oil to coat and lightly toss. Add salt and pepper. Bake in the oven for 40 minutes. In bowl combine the sour cream, ranch and milk. Whisk together until combined. On a separate sheet or platter (that's okay to go back into the oven) spread out 3/4 of sour cream sauce. Place hot fries on sauce and drizzle the leftover sauce over top. Sprinkle your toppings. Place in oven so cheese can melt. Take out and enjoy!

This was to die for! The sauce that goes on it is so yummy! It was definitely a touchdown in our football Saturday.

Enjoy this weather and enjoy time with your family this weekend.

Peace, love and new recipes.
-Meredith

Cheesy-Chicken-Enchiladas

Now I have seen many recipes online and on Pinterest for this recipe. There are a bunch of different ways to make them, but this one will always be my favorite! This meal is not spicy, but if you do want spice you can easily add it! The taste is unbelievably good, every time I make it there are always compliements!! Mark it as another easy recipe. It may sound hard, but my newly married sister-in-law who is just learning cooking made it and loved them! I've even pre-made them the night before so that my husband can put them in the oven so we can eat when I get home.

Cheesy-Chicken-Enchiladas
2 cups cooked chicken, shredded
2 cups Monterey Jack, shredded
1 cup cheddar cheese, shredded
4 oz cream cheese, room temp
3/4 cup sour cream
1/4 cup green onions, chopped
1/4 tsp each: cumin, pepper, salt
corn tortillas (6 in - small tortillas i usually fit 12-14 tortillas in my pan)
1 can enchilada sauce, I get the medium sized can (I get mild, if you want them really spicy get medium)
Lettuce and salsa (optional)

1. Preheat oven to 350. Lightly grease 9x13 pan

2 Mix together chicken, 1 cup MJ cheese, cheddar, cream cheese, sour cream, green onion, cumin, s&p.

2. Pour some enchilada sauce into pie plate and dip tortillas to coat.

3. Spread 1/3 cup mixture onto tortilla. Roll up tortilla and put seam down into pan. Repeat until you are out. Remember it's not a beauty contest.

4. Cover enchiladas with remaining enchilada sauce.

5. Bake 30 minutes (a little longer if it's been in fridge) Sprinkle MJ cheese over the enchiladas and back additional 5 minutes, until cheese is melted.

Add some salsa, sour cream and lettuce and enjoy!!
If you want more spice than use medium sauce instead or add hot salsa.

Unfortunately my phone got messed up and I had to restore it and lost all my photos I took. So I lost the photo I took of this. Not the happiest girl in the world, but it happens. This weekend I'm making Lasagna soup which I am so excited for! Thanks for reading and I hope you enjoy this as much as I do.

Peace, Love and cold fall nights.
-Meredith

Momma's cookin.

I know, I know I've been missing lately. To be honest I haven't been cooking anything super new. We've been really busy as well! As fall is approaching I am loving this season more and more! I love getting my boots out! Yes, in Chicago we get our boots out early or just leave them out all year long.

So last week I mentioned I made the mini-meatloaf that my lovely mother-in-law makes. Although it is one of my favorite dishes, there is just no comparison to my mom's meatloaf. Brett and I love both of them, but we both lean toward our own mom's recipes. Nothing like our mom's home cooking. In all reality meatloaf is meatloaf. The difference between these is that one is more bbq flavored and the other is more tomato flavor. Just like  last weeks meatloaf, this meatloaf is just as easy! Combine all the ingredients and there you go!




Mom's Meatloaf

Ingredients
I used all natural, fresh and organic for this recipe, yummy!!

1.5 – 2lbs ground beef

one egg

¾ cup cracker crumbs – bread crumbs, flavored itailian seasoned.

8 oz can tomato sauce

1 tsp salt

½- 1 tsp oregano

½ tsp pepper

½ cup onion chopped

1-2 cups mozz cheese

1. Preheat oven to 350 degrees

2. In a bowl combine uncooked ground beef, egg, cracker crumbs, half tomato sauce, salt, pepper, oregano and onion.

3. Put the mixings on a baking sheet and make into a rectangular patty

4. Sprinkle cheese in the middle. I use lots, because I love it cheesy!

5. Roll up the sides and pinch the ends so it's all closed. **

6. Bake in oven for 50-60 minutes.

7. Take out and put the remaining tomato sauce spread on top of the meatloaf. Put in oven for 10 more minutes.

Take out and enjoy!! Sometimes I add some ketchup to mine to add some more flavoring!
**Usually mine will open up and have cheese falling out of it, don't worry about it! It doesn't need to look pretty, just taste fresh!

This goes great with mashed potatoes and a salad!

Next couple posts will be some tips, tricks and some baking!! Excited for you all to learn!

Peace, Love and pumpkin spice.
Meredith

Mini-meatloaf.

I want to encourage you all this week. Cooking takes awhile sometimes and others its easy. As a wife and mom someday, I want to provide the best kind of food and eating for my husband. A lot of our world is overweight or eats junk, but we can change that!! The best thing i've done for myself is to start eating healthy and staying fit! It takes work but there is always a great outcome. Let's try and work together to make our homes healthy and fit. Drink more water or add more fruits and veggies to dinner. Sometimes starting out with the little things will help making a difference.

Okay enough about that. Last week was Brett's birthday. So in honor of his birthday we had a birthday dinner. It consisted of his favorite meal; mini-meatloaf, mashed cauliflower (that's not his favorite), and corn. Brett and I love meatloaf. Fortunately we come from families where both our mom's have made amazing meatloaf! Today i'll show you the way my mother-in-law makes it! It's easy!!

Mini-meatloaves

Ingredients
1 lb ground beef (uncooked)
1 box stuffing mix
1 cup water
1 tsp garlic powder
cheddar cheese
bbq sauce

1. Preheat oven to 375. Combine ground beef (not cooked), box of stuffing, water and powder and mix well.

2. Press combination evenly into muffin pan cups. Make an indentation with a spoon in the center of each cup.

3. Put BBQ sauce where you made indentation.

4. Bake meatloaves for 30 minutes or until cooked thoroughly.

5. Top evenly with cheese and cook for an additional 5 minutes or until cheese is melted.

VOILA!!! They are absolutely delicious!! Remember they don't need to be pretty, just edible.

Enjoy the week! Encourage someone this week, you never know who needs it!

Peace, Love and God's love.
-Meredith

An easy peasy weeknight meal

When I say easy, I mean you throw the ingredients in your pan and throw it in the oven. Not literally throw but you know what I mean. You might break your pan or oven if you did that.

When I was growing up I felt like my mom made gourmet meals when some of them were the easiest things to make! This is simple, easy, and tastes great! I'm sure most of you readers out there even have the ingredients on hand!

Chicken, Potatoes, and Carrots

Ingredients
2-3 chicken breasts
potatoes (I used yellow, but you can use any)
carrots

1. Make sure you pound out your chicken so it's not as thick, cut the extra fatty pieces off, and wash it.

2. Clean your potatoes, cut them in half or fours if you are using bigger potatoes.

3. Clean the carrots.

4. Place chicken breasts into deep covered dish or a 9x13 pan. Cover with olive oil, salt, and pepper.

5. throw in the potatoes and carrots, as many as you'd like!

6. Add some more olive oil to coat.

7. Place in oven for 30-40 minutes at 350 degrees.
Make sure that the chicken is cooked as well as the carrots and potatoes softened. I added some cheese at the end to add a little taste!

Voila! Easy meal for all!

I'm loving the weather in Chicago right now. Our windows are open and the fresh air is rolling in! Not the mention the joy of fall sports and new shows starting up!! Sorry to all of you for not posting as much lately. I have lots of recipes to show but not enough time in the day to get them all on here!! Next one will be up very very soon!

Peace, Love and easy recipes!

-Meredith

Soupy Saturday #2

I have been off on blogging this week, but I am back!

This week was my sissy-in-laws birthday, Brett's birthday, I started a new job, and My in-laws came into town! It was a busy week but it was lots of fun! I have lots of recipes I'm going to post this week so be watching.

Saturday came and went. Now my husband and I are both sick, not fun! We decided to have our soup on friday this week since Brett's family came into town and we were out all saturday. This week was Brett's favorite, Chicken Taco Soup. His mom made it for him all the time growing up and it is so delicious, and so simple! I forgot to take a picture, but I think it's pretty easy to figure out without an illustration!

This makes for about 6-8 people, I usually double the recipe though because everyone wants seconds!!

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) chicken broth
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese 
• sour cream 
• crushed tortilla chips 

1. Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours (or longer).
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

Enjoy!!! It is Yummy, yummy, yummy!

Peace, Love and lovely fall weather

-Meredith

First guest is...

This is my first guest post! I want to do it every now and again to get some other people on here. So just wait you might be asked to be featured on a blog! This recipe is from my husbands "BFF" Bryan. Brett and Bryan have been friends for the past couple years as they lived with each other in college and they are such great friends. Bryan and his lovely wife Sara live next door to us, which is so fun! There is never a day where we're not in one or the other's apartment.

Bryan came to me and told me he was going to sear a steak and I thought it would be a great time to feature it on my blog! We don't have access to a grill here at our apartments which really stinks for people who like to grill! Also thought this is great in the winter when it's too cold to grill! So here is a post so easy a male could do it.. Thanks Bryan!

SEARING A STEAK

What you will need:
Steak 
Salt & Pepper
Garlic cloves
EVOO (extra virgin olive oil)

Step 1: Buy a cut of steak that is 1" - 1.5" thick and that will fit in a ovenproof (all metal, stainless steel or cast iron) skillet. Go for one with a strip of fat on one side. (I used ribeye, but NY Strip or a Porterhouse is good as well)

Step 2: Bring the steak to room temperature (leave steak out a minimum of 30 min before cooking starts.)

Step 3: Rub olive oil, black pepper, and a pinch of salt on the steak

Step 4: Heat the skillet in the oven to 500 degrees (make sure your skillet is ovensafe or you will ruin it)

Step 5: Put the hot skillet on the stove on high heat; leave oven on 500 degrees

Step 6: Grasp the steak with tongs or a fork, set fatty side on so fat spreads over pan

Step 7: Sear steak for 30 seconds; flip and sear other side for 30 seconds  If it looks gray, your pan isn’t hot enough.  Sear all the outer surface area of the steak. While the steak is cooking, don’t touch it.  Resist.  Do not flip your steak more than once.  If you are constantly flipping, you aren’t letting the heat penetrate the meat, you are only cooking the surface over and over again (which will mean a tough edge).

Step 8: Place skillet and steaks back in oven for 3 minutes; flip steak and leave in oven for 3 more minutes (3 minutes should produce a medium steak that is slightly pink in the middle)

Step 9: Remove skillet and steaks from oven and cover with aluminum foil to rest for 2 minutes (the steak actually continues to cook during this time)  If you cut into it right away, all the tasty juices will run out and onto your plate.  Resting the steak gives it time for the juices to redistribute throughout, so your steak is nice   and juicy.

Step 10: Serve with some EVOO and some spices (I used a Sicilian blend)

ENJOY!! This pairs great with a caesar salad and mashed potatoes or baked potato!!

Peace, Love and a little country.

Meredith... & Bryan