Monday, April 30, 2018

Table of Contents

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.

Friday, April 6, 2018

Instant Pot Sous Vide Egg Bites

I am currently obsessed with Starbuck's Sous Vide Egg Bites, so when I saw Food & Wine's copycat recipe using the Instant Pot, I had to give it a try!  It's a really flexible recipe, so you can switch out ingredients to your liking.  I made one batch with just spinach and ham and called it "Green Eggs and Ham" for my children, and then made another with roasted red peppers and hot sauce for myself.  I did alter Food & Wine's cooking time, because I used bigger size jars.  You may have to play around with yours to see what time works best for yours.  If it comes out a bit undone, just throw it under the broiler in your oven for a few minutes until it's cooked completely through!

Tuesday, August 22, 2017

Protein Oatmeal Muffins

Protein Oatmeal Muffins
Makes 18 Servings

5 Cups Old Fashioned Oats
4 Rounded Scoops Unflavored Whey Protein
1/4 Cup Ground Flaxseed
1 tsp Salt
1 Cup Natural Peanut butter (or Nut Butter of Choice)
2 Cups Whole Milk 
1/2 Cup Full Fat Greek Yogurt
2 Cups Unsweetened Applesauce
1/4 Cup Coconut Oil, softened (or Oil of Choice)
1/2 Cup Pure Maple Syrup
2 tsp Vanilla Extract
12 oz Frozen Blueberries (or 2 Cups Fresh) (or fruit of choice)


1.  Preheat the oven to 375 degrees and grease the muffin tins (or put down cupcake liners).

2.  In a large bowl, combine all the ingredients except the blueberries.  Stir until very well mixed, and then stir in the blueberries until combined. 

3.  Spoon batter evenly into 18 muffin cups (should be enough batter to fill each cup mostly to the top). 

4.  Bake at 375 for 20-25 minutes, or until a toothpick comes out clean.  Be careful not to overcook. 

5.  You can eat immediately.  Otherwise, store in the fridge (and microwave when ready to eat), or freeze.  Can be kept in the fridge for a week.

Serving Size:  1 Oatmeal Cup
Calories:  303
Fat:  14
Carbs:  31
Protein:  13
Sugar:  13

Monday, February 27, 2017

Healthy Meatloaf

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


Salad Dressing:
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

Chicken Mixture:
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

Salad Fixings:
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

Breakfast Sausage Casserole

1 Tbsp Butter
1/2 Onion, diced
3 Garlic Cloves, minced
1 lb Ground Sage Sausage
11/2 Tbsp Maple Syrup
8 Eggs
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

Corn Pudding


1/4 Cup White Sugar
3 Tbsp All Purpose Flour
2 tsp Baking Powder
1 1/2 tsp Salt
3/4 tsp Nutmeg
6 Eggs
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.