Fab Foodie Mama

Hello Fellow Foodies:  I has been a minute since my last post.  I hope everyone is enjoying their Summer.  I certainly am.  Have been spending a lot of time with my 2 year old grandson, Miles and it has been so much fun.  Speaking of Miles, I made this quick and satisfying cabbage roll casserole this week and he loved it!     Cabbage Roll Casserole (serves 6)   Ingredients: 1lb ground beef 1 small onion, minced 1 t salt 1/2 t pepper 1/3 c water 1/2 t garlic powder 3 t Worcestershire sauce 1 (15 oz) can diced tomatoes (with liquid) 1/2 c uncooked rice 3 c shredded cabbage shredded cheese (optional)   Directions: Brown the ground beef over medium heat. Add minced onion, salt, pepper, garlic powder and Worcestershire sauce and cook until onions are translucent and soft (about 7 minutes). Add the diced tomatoes, water and rice.  Stir to combine. Add cabbage. Bring to a boil and let cook for one minute.  Remove from heat. Transfer mixtur...

Foodie Followers: As each and every one of us are impacted in some way by the COVID-19 pandemic, anxiety abounds at the present time.  So much is unknown, so much is scary; we are all trying to keep our families and ourselves safe and healthy.  Today is day 3 of the mandatory three-week Stay At Home order in Michigan, which is similar to the rest of the US and the entire globe. Please keep safe, Foodies.  We are in this together. One of the few activities we are allowed to partake in is going to the grocery store.  Understandably, many store shelves and fresh foods can be scarce.  Simplicity and creativity may be necessary in the coming weeks and months. I made this hearty, simple and comforting cabbage roll soup yesterday. Keep calm and carry on, everyone! This too, shall pass. Cabbage Roll Soup Ingredients: 12 oz ground beef 12 oz ground pork 1 T dehydrated onion 1 1/2 c long grain rice 1 28 oz can of crushed tomatoes salt and pepper to...

I hope everyone's January is going well.  All I know is here, in Michigan's Upper Peninsula, we have been slammed with snow so far this winter; over 190 inches to date.  We are currently in the middle of a little thaw, which is a welcome blessing.  This Thursday, Ron and I are headed to Las Vegas for 5 days, 4 nights and can't wait to get out of the cold for a bit.  More to come on that mini adventure in days to come. As you can all see from previous blog posts, I am a big fan of the slow cooker and use it often.  This recipe is so tasty; the chicken just falls off of the bone and the rosemary and garlic make it incredibly flavorful.  I used all legs (inexpensive as well!) but you can use breasts, thighs, etc. as well. Slow Cooker Rosemary Chicken Legs Ingredients: 12 Chicken Legs, skin removed, if desired* 2 TB jarred minced garlic or 2 cloves fresh garlic, minced 1 TB EVOO 2 t dried rosemary, or equivalent fresh rosemary Salt and Peppe...

Hello Foodies!  Hope 2016 is treating you well and you are savoring every moment.  I want to share a super easy and satisfying weeknight supper. My son, Will is a Senior in High School this year and is playing Varsity Football.  When he gets home he is tired, sore and always hungry.....and RIGHT NOW, hungry! Try this robust, hearty and satisfying dish which takes 30 mins from start to finish... Sweet Sausage Rigatoni with Creamy Marinara 1 TB Olive Oil 1 Package Sweet Italian Sausage (ground or casings removed), abut 1-1.5 # 1 15 oz can Crushed Tomatoes 3/4 C water 1TB Dried Basil 1 TB Dehydrated Minced Onion 1t Garlic Powder 1/2 t Salt 1/2 t Black Pepper 2 t Dried Parsley 1 C Half and Half 1 lb Rigatoni, cooked per directions Directions: Heat oil in large frying pan over medium heat and add sausage, crumbling as you add to pan.  Keep a bit chunky, about the size that you'd have on a pizza.  Cook until no longer pink, ...

Foodia Mama is on a roll with cooking (and blogging too!).  Today I made yummy creamy chicken enchiladas.  Here is the recipe.  The sauce can be modified to your liking (red sauce, verde sauce, etc...) Creamy Chicken Enchiladas Ingredients: 1 rottisserie chicken, meat removed and shredded 4 oz softened cream cheese 2 c shredded mexican blend cheese 1 can cream of chicken soup 1 c and 1 T milk 2 cans green chillies (I pureed mine in a blender for a more kid friendly version) 8 oz sour cream 10 7" flour or corn tortillas cooking spray cilantro (optional) Directions: Preheat oven to 350 degrees. In a large bowl combine cream cheese, 1 T milk, 1 can green chilis, 1 C cheese and chicken. Put mixture in center of tortillas, roll up and place seam down in a greased casserole pan.  Set aside. For the sauce, combine the sour cream, 1 C milk, the other can of chilis and the soup. Pour sauce over enchiladas and bake for...

Dear Foodiemama Followers: Embarrassingly, I have not posted in over a year.  Those of you who live almost anywhere in the Continental US, you know we have been battling the Polar Vortex, which has been bringing in heaps of snow and sub zero temperatures.  The only good thing of all of this bad weather, is that I have been in the mood to cook, specifically comfort food to keep us warm.  I made this tonight.  It was one of the simplest dishes and so comforting.  I made this for dinner, but this is a great breakfast or brunch food as well. Happy 2014 Foodists! Buttermilk Biscuit Ham and Egg Bake Ingredients: 2 tubes of Buttermilk Biscuits (uncooked) 1 Dozen Eggs 1 C Shredded Mozzarella Cheese 1 C Shredded Cheddar Cheese 1/2 t Pepper 1/2 t Onion Powder Butter or cooking spray Directions: Preheat oven to 350 degrees.  Coat a 9x11 casserole pan with butter or cooking spray.  Lay the biscuits evenly on the bottom of the pan.  In a l...