Welcome to My So-Called (Mommy) Life. For many years I had dreamed of writing a food blog; a place where I could share my favorite recipes and and my thoughts on local restaurants. Three years ago I became the mama to a feisty, voracious baby girl, and my life has been a beautiful chaos every since. This year I welcomed a sweet, smiling baby boy to my brood, and life has gotten even more colorful! Like my life, the blog's concept has evolved into something bigger, messier, and better. It's a mix of recipes, toddler food, restaurant reviews, and more. Hopefully this Table of Contents will help you navigate the chaos that is My (So-Called) Mommy Life.
Monday, February 27, 2017
My meatloaf is actually my kids' favorite meal. I try to make it healthier by using oats instead of bread crumbs, and I think it really adds to the flavor. My secret ingredient though? Buttermilk. It makes the mealoaf extra rich and moist!
Sunday, January 1, 2017
CHICKEN TACO SALAD
1/2 to 1 Jalapeno, seeded & chopped
1/3 cup diced & seeded Tomato
1/8 cup chopped Cilantro
1/3 cup Mayonnaise
1/3 cup Sour Cream
Juice of 1/2 Lime
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Salt & Pepper, to taste
3 Cups of Shredded Rotisserie Chicken
1 (15oz) can Black Beans, drained & rinsed
Kernels of 2 Corn on the Cob, cooked
Juice of 1/2 Lime
1 Tbsp Chili Powder
3/4 tsp Cumin Powder
Salt & Pepper, to taste
Head of Romaine, chopped
1 Tomato, diced
1 Avocado, diced
Tortilla Chips, broken up
1. To make the salad dressing, combine all the dressing ingredients in a food processor and puree until smooth. Taste and adjust seasonings if necessary. Allow dressing to chill in the fridge for a few hours before serving.
2. In a medium bowl, combine the chicken, black beans, corn kernels (tutorial to quickly cook corn on the cob HERE), lime juice, and seasonings.
3. To make the salads, evenly distribute the chopped romaine among 4 large salad bowls or plates and top with a handful of tortilla chips. Put a fourth of the chicken-bean mixture in each bowl, and then top with the diced tomato and avocado. Drizzle a generous serving of the salad dressing on top.
Sunday, December 25, 2016
1 Tbsp Butter
1/2 Onion, diced
3 Garlic Cloves, minced
1 lb Ground Sage Sausage
11/2 Tbsp Maple Syrup
1 3/4 cup Milk
1 tsp Worcestershire Sauce
1 tsp Dried Mustard
1/4 tsp Salt
8 oz Sharp Cheddar Cheese, shredded
6-7 slices of Sandwich Bread
1. Preheat the oven to 350 degrees and grease a 9 x 13 baking dish.
2. In a large skillet, melt the butter, and then saute the onion until softened, about 5 minutes. Add in the garlic and the sausage, and cook until the sausage is no longer pink. Remove from heat and drain any excess grease. Stir in maple syrup.
3. In a large mixing bowl, beat the eggs. Stir in the milk, Worcestershire, mustard, and salt.
4. Layer the bottom of the baking dish evenly with the bread, cutting bread to fit evenly if necessary. Spoon sausage mixture evenly over the bread, and then sprinkle the cheese on top of the sausage. Finally, pour the egg mixture over all of it.
5. Bake at 350 degrees for 40 minutes or until set. Alternatively, this can be made the night before: refrigerate unbaked casserole overnight covered, and then bake covered for 30 minutes and then uncover and bake until warm and set, about 10-15 minutes more.
Tuesday, November 1, 2016
1/4 Cup White Sugar
3 Tbsp All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Salt
3/4 tsp Nutmeg
2 Cups Whipping Cream
1/3 Cup Butter, melted
2 (15 oz) cans of Creamed Corn
1 (15 oz) can of Golden Corn, drained
1. Preheat the oven to 375 degrees and grease a 2 1/2 to 3 quart flat baking dish.
2. Combine the dry ingredients in a medium bowl and set aside.
3. In a large bowl, whisk the eggs, cream, and butter until smooth. Gradually stir in the dry ingredients, until well mixed. Stir in the corn until combined. Pour into the greased casserole dish.
4. Bake for an hour or until deep golden and set.
Thursday, April 7, 2016
My life has been so chaotic lately, I barely have time to cook or post recipes any more. My 4 year old never stops chattering, and my 18 month old's idea of fun is trying to climb furniture or turn the oven on. So when I make dinner these days, I need it to be relatively easy, and with little clean up. Also ideal? A meal that everyone in my family will actually eat. I'm trying to eat lower calorie meals in order to lose the last few pounds of baby weight, my husband wants to feel full, my daughter hates anything with vegetables, and my son doesn't like most meat.
This Baked Ziti was pretty much a miracle. First of all, it all bakes in one pot! Just make sure you use something that can go in the oven, like an enamel dutch oven. Otherwise, you'll need to transfer the food into a baking dish, which will give you two dishes to clean up (the horror!). It only takes about 30-40 minutes to cook, which is super necessary in my life right now. I held my breath when I served it to my family, praying that the meal wouldn't be filled with tears and gagging (like most meals these days...toddlers are so much fun!). To my immense relief, everyone ate it happily! Sweet success! And to my own happiness, this dish is under 400 calories a serving, so I can eat it guilt-free. WOO!
Monday, February 15, 2016
I have a deep love for casseroles. It is really hard to cook a main dish and several sides when you have two young children. A casserole means less cooking, less cleaning, and a less frazzled mama. Plus, casseroles will always be the quintessential comfort food.