St. Patrick's Day Celebration

One of my favorite things is celebrating a holiday with food. We always celebrate our Irish heritage with some go-to favorites. I purchased my parents 23 and me test kits the year before last and it's been so fun to learn more about ourselves. My parents and grandparents always said we were Catholic German-Irish just like most families where I grew up! So, it was interesting to learn about the other nationalities that make up our DNA. A little bit of this and a little bit of that but still heavy on the German and Irish. 

I treated the kids to "lucky" breakfast to start our day and the beginning of at-home school. During these difficult times I want to add a bit of normalcy when I can and a bit of extra special from time to time. 

I want to make sure they are getting plenty of fresh fruits and vegetables. They enjoyed starting their day with a rainbow of colors. It was magically delicious! 

We ended the day with Guiness Beef Stew and Irish Soda Bread made from scratch. A benefit of being home all day! I forgot to snap a photo before we dug in but both were so good. The Irish Soda Bread was Ina Garten. 

Sunday night we enjoyed Cottage Pie which is always a hit! 

I wish I had a recipe to share but over the years I've adapted and often times used what was on hand. It really is that easy to make! Saute ground beef (which is what makes it Cottage Pie vs. Shepard's Pie which is ground lamb), add diced onion, carrots and celery. I add tomato paste, thyme, flour and beef broth or stock, and frozen peas. Simmer until it thickens then scoop into a pie pan or square dish. Top with mashed potatoes and bake until heated through and golden on top. 

One of my favorite grocery store hacks is Bob Evans mashed potatoes. If you haven't tried them, you must! They are so good and not expensive. I may never make my own mashed potatoes again! 

On the side, I often serve a sauteed cabbage. So easy, inexpensive and delicious! I like to saute in a butter/EVOO combo until tender and slightly brown on the edges. Stir in S&P and you have an amazing side dish! 

I hope you all enjoyed your St. Patrick's Day too! 

Sunday Soup Supper {Beef Vegetable}

After a whirlwind spring break, we are happy to be home sweet home! We made a lot of memories, learned a thing or two, and (mostly) had a great time. Traveling with kids isn't always a walk in the park! Thank goodness my in-laws wanted to hear all about the trip and invited the kids over for an overnight. Dan and I were able to celebrate a friend's 40th and run a few errands. Most importantly, I slept in this morning! Spring Break 2019 wore me out and I have a busy couple of months ahead! 

One of our most favorite Sunday suppers in the winter is soup. I know it's technically spring but we have winter temps and snow flurries on this last day of March. I had a request for Beef Vegetable soup which sounded perfect on a cold day. Fingers crossed this is the last Sunday Soup Supper until late fall! 

Growing up we would visit my Great-Grandma every Christmas Eve before heading to Mass. She always had a pot of beef vegetable soup and shredded chicken cooking away. Since we had to visit earlier than others, we were always lucky to sneak a bowl or two and a sandwich while we visited and exchanged gifts. She was the sweetest little lady! 

When I found a vegetable soup recipe that tasted pretty darn close to hers, I knew it was a keeper! I've tweaked it a few times over the past 10-12 years and made it my own. I believe the original recipe is from Martha Stewart. 

This time around I decided to speed up the cooking process and utilize my Instant Pot and the beef turned out perfectly tender. I have the 8-quart which is the larger size and works for our family. 

Beef Vegetable Soup

Ingredients: 

2 T. Olive Oil

1.5-2 lbs. stew beef

2 c. diced onions

1 c. sliced celery

1 c. diced carrots

2 t. Italian seasoning

6-8 c. vegetable/beef/chicken broth (use vegetable or chicken if omitting beef - that is the original recipe)

28 oz. can of diced tomatoes w/ juice

1 T. tomato paste 

8 c. mixed fresh or frozen vegetables (corn, lima beans, peas, potatoes, zucchini) 

Directions: 

Use the saute function on the Instant pot or heat oil large stockpot or dutch oven. Add seasoned beef and saute until brown on all sides. Remove from pot and add onions, celery, carrots, Italian seasoning, salt & pepper. Cook, stirring frequently, until onions are translucent. Add beef and juices collected, broth, tomatoes, paste and two cups of water. Add diced potatoes, if using. 

Seal the Instant Pot lid, close the valve, and select the Pressure Cooking button for 15 minutes then use natural release for 25 minutes (I lost my patience at 15 minutes and then did quick release). Add remaining vegetables and allow to warm through. 

If using stockpot or dutch oven, bring to a boil. Reduce heat and simmer for 40 minutes until beef is tender. Add vegetables and return to a simmer. Cook uncovered until vegetables are tender about 20-25 minutes. 

Note: I only used frozen vegetables this time. I forgot about the zucchini I bought at the store. I would recommend adding any fresh vegetables when you add the potatoes when cooking in the Instant Pot. Also, be sure to read and follow your Instant Pot directions when using! 

I served with our soup with warm bread and butter. It hit the spot on this chilly Sunday! 

"Super Bowl" Sunday Supper: Sausage & Peppers

Our favorite Steelers aren't playing in the Super Bowl this year but we are enjoying a Pittsburgh-style, Dodd family favorite for dinner. Ten years ago for Super Bowl 43, the Steelers were playing and I insisted on making a themed-meal so I tried out this recipe for Sausage & Peppers. We aren't from Pittsburgh so it's possible this isn't really even a thing. I have no idea nor where I got the recipe but I wrote it down on a recipe card and have made it every year since! In fact, every year I wonder why I don't make it more often. It's that good! This one definitely goes in the cookbook I am writing (more on that later!). 

Sausage & Peppers

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 large onions
• 2 green bell peppers
• 2 red bell peppers
• 2 cloves of garlic, minced
• 2 lbs Italian sausage (mild and/or hot)
• 1 jar marinara
• 1 14 oz. can of diced tomatoes
• parsley, basil, salt & pepper
• Hoagie buns

1. Heat a dutch oven over medium heat, brown sausage links and remove.

2. Add oil and butter to the oven to melt followed by onions, peppers and garlic. Cook until onions get soft (5-7 minutes). 

3. Return sausage to oven and add in marinara, tomatoes, and parsley/basil. (I used fresh basil I had on hand and Italian seasoning.)

4. Cover dutch oven and lower heat to medium-low. 

5. Simmer for one hour.

6. Serve in a hoagie bun with or without cheese on top. 

We always have plenty leftover so I will serve the leftovers with rigatoni later in the week. 

Hope everyone is enjoying the game or the commercials! 

New Year's Day Menu

One of the things I love most about a holiday is the menu that goes along with the celebration. The perfect menu for many holidays is still a work in progress but I think my New Year's Day menu is set! 

Every year, we make sauerkraut balls to ring in the new year. It isn't the healthiest start but everything in moderation, right? So, that is what I always serve as an appetizer. You can find the recipe here. It's a little time consuming but so worth it! They are so darn good. I don't know why I don't make them more often. 

Dinner is traditional and, mostly, what I grew up with and a few of my favorites added in. 

New Year's Day Dinner

Roast Pork Loin

Mashed Potatoes

Sauerkraut

(Vlasic is my favorite)

Bacon Bourbon Greens

(recipe courtesy of Dixie Delights Blog)

Black Eyed Peas

That's it! I love adding in new favorites to old family traditions. This meal is our perfect way of starting off a new year! 

Taco Seasoning

Who doesn't love Taco Tuesday? My family always gets excited for Mexican so tacos during the middle of the week is a no-brainer. 

A few years ago (or five according to the printout in my recipe binder), I started making my own taco seasoning. It went along with my "everything is better homemade" philosophy. While I still believe in that thought, a busy life and many kids make that an impossibility sometimes. Thankfully, this is super easy, can be made in bulk and is delicious! 

// Taco Seasoning //

Chili Powder - 3 T.

Garlic Powder - 1 tsp.

Onion Powder - 1 tsp.

Red Pepper Flakes - 1 tsp.

Dried Oregano - 1 tsp. 

Paprika - 1.5 tsp

Ground Cumin - 1.5 T.

Salt - 3 tsp.

Black Pepper - 3 tsp.

Mix together and store in an airtight container. Use on ground beef/turkey, chicken breast, steak, etc. It is great used for tacos and fajitas. 

Note: My recipe originally came from allrecipes.com but I've tweaked over the years to make it my own. This is the combo and ratios I prefer. 

Hope everyone is off to a great start to the new year! 

xo,

Stephanie 

Happy New Year & My "Famous" Sauerkraut Balls

Happy 2016! 

We made many great memories in 2015 but I am excited for the beginning of a new year. Honestly, 2015 was exhausting - maybe that comes with the fun! 

In our home, every January 1st is met with a big batch of Sauerkraut Balls. My recipe is always a winner so I thought I would share for all to enjoy!

// Sauerkraut Balls //

Ground sausage - 1 lb., we prefer hot

Onion - 1/4 c. chopped

Sauerkraut - 14 oz. drained (I prefer Vlasic)

Cream cheese - 3 oz. softened

Bread crumbs - 1/2 c. plus more for rolling

Yellow mustard - 1 tsp. 

Garlic powder - 1/2 tsp. 

Black pepper - 1/8 tsp. 

Flour - enough to roll balls in

Egg/milk mixture - enough to roll balls in

Bread crumbs - enough to roll balls in

Directions:

- Cook sausage and onion. Drain excess grease and let cool. 

- Combine sauerkraut, breadcrumbs, cream cheese, mustard, garlic powder and pepper in separate bowl. 

- Add cooled sausage mixture and combine. 

- Chill mixture. 

- Roll into 3/4 inch balls (I use a cookie scoop). 

- Coat in flour then egg/milk then breadcrumbs. 

- Cook in hot oil (350 degrees) until golden brown. 

- Serve with stone ground mustard. Enjoy! 

I hope you enjoy these as much as our family! Happy New Year and cheers to an amazing 2016! And in the words of a friend "I love amazing!" 

PS - Diet/healthy eating resolutions begin on January 2nd! Although, I did hit a barre class this morning. Excited for it to finally exist at my gym. 

xo,

Stephanie 

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10-minute Meal Ideas!

Today I am sharing a few meals ideas to help you get dinner on the table in 10 minutes! Some of these ideas can be made in 10 minutes and some need prep time the night before or morning of while others can be prepared a month in advance. 

I got the idea from a friend who requested ideas on Facebook for 10 minutes meals and was very specific that dinner had to be on the table in 10 minutes. I had so many ideas but I couldn't share them all in one comment. My friend has a little one who is Auggie's age and both parents work full-time with long hours and long commutes. So, they almost need to be able to put dinner on the table when they walk in the door. 

Salads

Especially easy and perfect on hot, summer days. Here are a few of my favorites.

Chef: turkey from the deli, bacon (I always have Hormel bacon bits from Sam's Club in the fridge), avocado, hard boiled eggs, sunflower seeds, lettuce and blue cheese dressing.

Italian: garbanzo beans, roasted red peppers, canned artichoke hearts, salami, provolone/mozzarella cheese, lettuce and Italian dressing.

Greek: grilled or roasted chicken breast (prepared over the weekend), cucumber, kalamata olives, roasted red peppers, feta, pine nuts, lettuce and vinaigrette. 

Spinach: grilled or roasted chicken breast, bacon, hard boiled eggs, red onion, sunflower seeds, spinach and poppyseed dressing. 

Taco: taco meat (leftover or prepared ahead of time - perfect to keep in the freezer), cheddar cheese, tomatoes, black olives, avocado, tortilla chips, sour cream, salsa, lettuce and ranch dressing.

Soup

During fall and winter, I make a big batch of soup on Sunday afternoons and we enjoy it throughout the week. Or I will freeze portions and save for another week. Chili, beef vegetable and chicken tortilla are favorites that freeze well. Frozen soup can thaw overnight or during the day in the fridge which means you just have to reheat. Soup is also a great meal to let slow cook during the day and is ready when you walk in the door. Make it a more filling meal by serving it with a crusty bread. 

Stir fry

We love stir fry! I use whatever is on sale or in the fridge. A combination of protein and veggies works every time. Prep the night before by cutting up the meat (chicken, beef or pork) and veggies (carrots, bell peppers, onions and bok choy are my go-to stir fry veggies). Stir fry is meant to cook hot and fast. I always have water chestnuts, bamboo shoots or mini corn in my pantry. I make rice in batches and freeze so that I can pull out when I am pinched for time. A quick sauce of low sodium soy sauce mixed with a little cornstarch brings it all together.

Casseroles

Casseroles are great for many reasons - a full meal in one dish, easy to sneak include veggies, reheats well and freezes well. Pinterest is full of great casserole ideas. I tend to go the pasta route but Mexican is a good option too.

Slow Cooker

I saved the best for last! If you don't own a slow cooker, go order one now! If you want a meal on the table when you walk in the door, a slow cooker will be your BFF. I use the All-Clad 7 Qt. which has an insert that can be used on the stove top for browning or searing meat and softening vegetables. The size is perfect for our family of five. 

Baked Potatoes: Yes, you can make baked potatoes in your slow cooker! I like to serve stuffed potatoes filled with broccoli and cheese (I keep frozen boxes on hand), bacon, salsa, sour cream. Leftover chili is a great topper too.The options are limitless here. 

Chipotle Bowls: Skinny Taste's Chicken Taco Chili, Barbacoa, Santa Fe Chicken are favorites along with this Beef Fajita recipe and this Copycat Chipotle Barbacoa are favorites. Use to top a bowl of rice then add your favorite Tex Mex condiments.

You can find more of my favorite slow cooker recipes here.

I hope that you find these 10 minute meals helpful! They are lifesavers during our busy school year. What are some of your favorite quick meals? Slow cooker favorites? 

Hope everyone is having a great week! 

xo,

Stephanie 

Greek Inspired Menu!

I hope everyone had a wonderful weekend! 

Despite the rain on Saturday, we had a great day! Dan and I played in a golf outing with my Dad and a family friend. The first few holes were soggy and wet but by the end the sun was trying to pop through the clouds! Saturday evening we attended the wedding of my cousin who wore one of the most beautiful wedding gowns - she looked stunning! 

Today I want to share one of my favorite food flavor inspirations - Greek! I love the fresh, clean taste of Greek inspired foods. The menu I prepared below is light and refreshing with plenty of leftovers. 

Greek Inspired Menu:

- Greek marinated grilled chicken breast

- Middle Eastern Vegetable Salad

- Tzatziki

- Hummus

- Pita

For the chicken, I marinated chicken breast in a delicious dressing I found at Sam's Club. It is low in calories but full of flavor. Then I grilled it which gave an even better flavor. 

The Middle Eastern Vegetable Salad is a favorite in our house and something I make all year long. I, especially, love it in the summer when I can pick the herbs from my garden. Next month, I hope to use my own tomatoes. Many of my go-to recipes are from the Barefoot Contessa - Ina can do no wrong! :) I do change this recipe up by using less EVOO. It is great the next day too!

I am convinced my kiddos will eat anything with cucumber in it - Tzatziki included! Frannie eats this by the spoonful. I change up this recipe by using Greek Yogurt. This time I used fat free and I couldn't tell at all. The leftovers are great as a veggie dip too.

Last, I serve store bought hummus (Sabra is the best) and warmed pita. This menu is easy to prepare and is so delish! I hope you try it out and enjoy the fresh flavors! 

Check back this week as I talk about how I prepare for vacation with little ones! 

xo,

Stephanie 

Poppyseed Pasta Salad

I hope everyone had a fun and relaxing Memorial Day weekend! Ceci is at the age where she is excited to learn about history and the meaning of holidays like Memorial Day. Dan took her to a ceremony to help instill the importance of this day. She came home with a lot to say! Thank you to those who paid the ultimate sacrifice to allow us to live in this amazing country! 

Over the weekend I made a batch of my favorite pasta salad. I love having a prepared salad in the fridge ready to pull out for lunch or dinner, especially during summer months. We spend so much time at the pool, playing in the yard or with other activities so it is nice to have one part of a meal ready to go. 

Poppyseed Pasta Salad is a recipe I started making in high school so it has survived the test of time! It is delicious and easy too! The recipe is courtesy of my first "real" employer, Mocha Mike's. It was a coffee shop in my hometown - think Central Perk but way ahead of its time where I grew up.

~ Poppyseed Pasta Salad ~

- one box spiral pasta (I like Barilla tri-color rotini)
- 3-4 carrots, chopped
(the original recipe shreds them with a peeler but they tend to clump at the bottom so I chop)
- medium cucumber, seeded & chopped
- 1/4-1/2 c. black olives, sliced
- 1 bottle poppyseed dressing
(I prefer Marzetti. I've tried others but this really is the best, IMO.)

Cook pasta according to directions on package. When finished, rinse with cold water to stop the cooking process. Once cool, add to bowl. Add carrots, cucumber and olives. Stir to combine. Add enough dressing to coat the salad. Serve immediately or chill in fridge. Add more dressing, as needed, if it starts to dry. 

Enjoy! 

Hope everyone has a great week! 

xo,
Stephanie 

Tasty Tuesday: Chipotle Bowls!

Today I am sharing one of our favorite meals at the Dodd house - Chipotle Bowls! Our kiddos are really good eaters who love a lot of flavor so this is a perfect fit. Oh, and this meal could not be easier!

This is how I make them:

Rice

I tend to use brown rice. Combine 1 c. rice, 2 c. water and a pinch of salt. Bring to a boil then lower to the lowest setting on your stove. After 25-30 minutes (less time with white rice), you have perfect, fluffy rice. Rice freezes nicely so you can make a batch and pull out when needed.

Black Beans

Simmer canned black beans with cumin and a bay leaf.

Meat

This meal is great for a busy weeknight because the main part of the dish is cooked in a slow cooker. Two of my favorite recipes are Skinny Taste Chicken Taco Chili and Chipotle "Copycat" Barbacoa. (Follow me on Pinterest for more of my favorite recipes). Neither of these recipes is too spicy but are full of flavor. 

Toppings

Last, top your bowl with cheese, sour cream, salsa, freshly chopped cilantro and more! I always have these toppings on hand. 

These are always a hit even with our toddler! Hope you enjoy!

xo,

Stephanie