I am a girl who loves to sit with a cup of coffee and daydream. I am most passionate about Jesus, my family, and family ministry. My husband and I live in Oklahoma with our two precious daughters. I spend my days with my girls, discovering and growing alongside them! You can usually find us either in our sunroom, the park, or taking long walks through Target. :)
Do you ever feel like you just need a taste of home?
Growing up in Houston, really good fresh corn was available pretty much year round. No matter the time of the year, corn and potatoes just feel seasonal to me. In the summer they are perfect with a back yard BBQ. Autumn time it feels like fall harvest–perfect with a roast chicken. Winter time comes around and they are the perfect side to a tender steak. Baby potatoes and fresh corn are also a great reminder of the newness of spring! Perfect with grilled chicken or pork chops!
While I was growing up, my dad made all kinds of really great fresh corn dishes. Lately he’s been making this sautéed potato salad and it’s become a “taste of home” for me. It’s the perfect dish to make together. My dad usually grills the meat while my brother, husband, and I are in the kitchen sharing the (easy) load of preparing the veggies. It brings everyone to the kitchen together. Even the littlest ones can help pull the strings off of the corn! You can adapt this to whatever your taste buds feel like that day or to what’s in your fridge. Lots of options here, friends! So let’s get started!
The ingredients are humble but delicious.
Fresh corn, small potatoes, and a yellow onion. If you can get your hands on a sweet Vidalia onion, that’s your best option. Use small potatoes. These potatoes are a little bigger than I’d like but they were all I could find. My dad uses a combination of baby blue and yellow potatoes–SO good!! Fresh corn is best, but if you can’t get your hands on any you can use frozen. But do not thaw the frozen corn!
How to Prepare the Sauteed Potato Salad
The first thing is to give your potatoes a head start. Cover with water and boil about 10-15 minutes, depending on the size of your potato. Cook the potatoes until they are almost done, but still have a little bite to them since they won’t be mashed. Drain and allow to cool.
Meanwhile, prepare your corn.
Slice your corn as close to the cob as possible. If you can keep large chunks of corn together that will look really pretty in the finished dish. My dad is great about doing that. I’m not, but I keep trying!
Slice your onion by chopping off both ends and slicing in half from tip to root. Remove peel and slice into thin strips.
At this point, slice your potatoes in half lengthwise.
Saute in good quality fat!
Add about 1-2 Tbsp of oil, or enough to coat the bottom of a pan that’s heated to medium heat. I prefer butter and olive oil, but my dad often uses coconut oil. Whatever you use, use good quality because the flavor of the fat will come through in this dish so you want it to be pleasant. (Hint: This is not the place for vegetable oil!) Add your onion and sauté until they are at your desired texture. Remove from pan.
If needed, add some more butter or oil to your pan. Add your potatoes and your seasoning. This time I kept it simple with sea salt, pepper, and Italian herbs. You could also use a smoky seasoning blend. Salt them well because they are potatoes and they need it! Allow your potatoes to brown and don’t stir them too much or it will take longer! Also, don’t be afraid of letting the potatoes get a little color–you want them to have some crispy bites!
Return your onions to the pan and add the corn. Heat until all ingredients are hot and you are ready to go! Add a bit more seasoning to finish if it needs it.
Serve with your favorite grilled meat! My dad often serves this with grilled chicken thighs, a green salad, and blue corn chips with hummus. So good!
Flexible Enough for Every Family’s Tastes
I hope you’ll try this soon and make it your own! This would be great with peppers and squash too, perhaps some rosemary and a squeeze of fresh lemon. Maybe even some thick black forest bacon! Figure out how your family likes it best and enjoy God’s blessings together!
Sautéed Potato Salad
1 onion, sliced
Corn from 3-6 ears of corn
Butter, olive oil, or coconut oil
Sea salt, pepper, and other desired seasonings
1 lb baby potatoes, washed
Boil potatoes 10-15 minutes, until they are almost cooked through. Drain and cool. Slice in half lengthwise.
Heat large pan to medium heat. Add oil of choice and onions to the pan. Cook onions to desired texture. Remove from pan.
Add additional oil if necessary. Add potatoes and seasoning. Cook potatoes.
Return onions to pan along with corn. Cook until corn is heated through.
Hi! Born in the great state of Texas and raised in the northern suburbs of Atlanta, this Daughter of the Alamo/Georgia Peach is still adjusting to life in Razorback Nation! My husband and I live just outside of Little Rock, Arkansas with our two toddlers and two crazy pups. I’m a small business owner, chocolate aficionado, and travel lover with a 2pm coffee hour no matter what time zone I’m in!
Enchiladas are one of those dishes that everyone seems to make differently. From the filling to the tortilla to the sauce on top, enchiladas can come in all varieties! But this Texas-born girl will testify, when you find yourself privileged enough to be eating an authentic, homemade enchilada, it’s tough to find anything that can beat it. Such an experience will turn you into a bit of an enchilada snob.
There lay my problem when we moved to central Arkansas. At the time, there were slim pickings for really good enchiladas. So, I had no choice but to figure out how to make really good ones myself.
As my dad, a legit actual son of the Republic of Texas raised in San Antonio, and therefore obviously a Tex-Mex connoisseur always says, “Good Mexican food should be simple and cheap.” So, when I started on my make-my-own enchilada quest, I kept that advice in mind. PERFECT for those of us on budgets with busy schedules, right?
It took a few tries, but finally I found myself with a dish that my hubby and guests dole out lots of compliments over. Words are great (especially since I’m a words-of-affirmation-girl), but the proof is in the cleaned plates and second helpings.
A couple things I really like about this dish…
How EASY it is.
It requires very few ingredients.
It’s relatively healthy.
You can make it in the morning and pop it in the oven right before dinner, which makes it a great dish to take to new mamas, friends who’ve moved, or loved ones who are under the weather.
Alright, enough chit-chat. Let’s talk about how to whip this up!
Easy Layered Chicken Enchiladas (Serves 4)
4 large chicken breasts or 1 rotisserie chicken (pulled apart)
5.3 oz carton plain Greek yogurt
7 oz can diced green chilis
8 oz can enchilada sauce
10 oz bag of Mexican shredded cheese (you will only need about half of it)
1 bag of tortillas (I’ve never needed more than six tortillas, but it depends on how big your tortillas are. I also use flour tortillas, but you can use corn if you prefer.)
Toppings of your preference (i.e. shredded lettuce, diced tomatoes, sour cream, guacamole, etc.)
Preheat oven to 350 degrees F.
If you’re using a rotisserie chicken, pull all the meat off. If you’re using chicken breasts, boil* them in a stockpot of water until they reach an internal temp of 165 degrees F.
(*Large chicken breasts can take at least 20 minutes to cook through when boiling. Be sure to use your trusty meat thermometer. Whenever I’m making a dish that will require baking already cooked chicken in the oven, I always prefer to use boiled chicken, because in my experience, it is less likely to dry out during baking.)
Once your chicken is cooked or pulled off the bone, use two forks to shred it and place the shredded chicken in a large bowl.
Add the entire cup of yogurt to your chicken. Drain the liquid out of your diced green chilis (there won’t be a lot of liquid) and add them to your chicken and yogurt. Grab a handful of your shredded cheese and throw that in too. Mix well with a spoon. Set aside.
Grab an 8×8 or 9×9 glass baking dish and spray it with your favorite non-stick spray. Now, grab your tortillas and make a single layer of tortillas on the bottom of your dish. Depending on whether or not you chose a circle dish or a square dish, you might need to tear your tortillas in half so they will line the entire bottom of the dish.
Next, scoop out half of your chicken mixture and spread it evenly on top of your tortillas.
Top with another even layer of tortillas.
Top that with the remaining half of your chicken mixture, evenly spread out.
Lay a final layer of tortillas on top.
Sprinkle half of the remaining shredded cheese over this layer of tortillas. Finally, slowly pour your enchilada sauce all over the top.
This is my FAVORITE pre-made enchilada sauce. As much as I would love to make my own, most nights, that just isn’t an option. This stuff is so good, you’d think it was homemade.
Pop your dish, uncovered, into the oven for 25-30 minutes until it’s bubbly on top and all of the cheese has melted.
You’ll have to use an inordinate amount of self-control to not dig in immediately, but if you’ll give it at least five minutes to sit before you cut into it, the enchiladas will cut and serve better.
So, after at least five minutes, cut, adorn with your favorite toppings, and serve!
My favorite pairing is Mexican rice. My husband’s preference is chips & queso. My daughter’s choice is refried beans. Pick a side that your whole family will enjoy and shout “Arriba!”
Well done, mamacita. Dinner’s served.
What are your favorite Mexican side dish pairings? I’d personally love a little inspiration for the next night we enjoy Easy Layered Chicken Enchiladas for dinner. Please comment below!
I’m Lana, a native Oklahoman. Married 17 years to the first boy I ever dated. Mama to two amazing, darling girls. I’m a coffee-drinking, book-reading, home-educating night owl! An accountant in my life B.C. (Before Children), my dream job would be getting paid to read all day.And if you’re into Meyers-Briggs personality tests, I’m an ISTJ. Most important of all, I’m a follower of Christ.
We’ve enjoyed sharing some of our favorite soup recipes with you over the past few months. Hopefully, you have found some new recipes to add to your own collection! Just in case you missed a few, here is a recap of our “Super Soup Series” and a link to all the soups featured over the last few months.
This slow cooker soup will adapt to milder palates or spicier preferences. It freezes well and you can even use leftover rotisserie chicken or Thanksgiving turkey to make dinner prep even easier. And if you forget to turn on the slow cooker, this soup also works great on the stove top!
Craving Panera Bread’s broccoli soup, but don’t want to leave the house? Try this recipe–it’s even better and cheaper than Panera! If you have picky eaters, this soup is great to hide extra veggies. The cheesy, creamy soup is a big hit with everyone.
Cold weather almost requires a pot of chili! Whether you eat it as a soup, Frito pie, or as a topping for baked potatoes, this recipe is versatile and a hearty meal on a chilly winter night. If you happen to have leftovers, it freezes well to be saved and thawed for another night.
This recipe is two meals in one! First, bake and serve the lemon-basil chicken one night. Then, another night, shred the leftover chicken, add some whole wheat pasta and a few other pantry staples, and dinner is served. The herbed flavor of the chicken really shines in this soup!
Need a vegetarian meal that doesn’t require soaking beans for hours? Try this vegetarian chili! Even meat-eaters will enjoy how hearty and filling this meatless chili is. It even works for vegan diets. Chances are, you already have most of the ingredients in your pantry. So why not try this recipe the next time you’re pressed for time?
While some people believe black-eyed peas bring good luck, you don’t have to save this soup recipe for New Year’s Day. Even those who claim to hate black-eyed peas may change their mind after trying this soup! Although bacon, potatoes, frozen green beans, and black-eyed peas sound like an odd combination, the flavors combine well to make a delicious soup!
Are you trying to eat more healthfully by cooking from scratch? Check out this creamy soup recipe with some surprising ingredients. Whether you use this recipe to replace canned cream of mushroom soup or eat it as a meal in itself, you’ll appreciate the clear instructions. Just be sure to double or triple the recipe because your family is sure to want more!
These days, we’re all trying to stretch our grocery budget a little further. One of the best ways is to turn the leftover roast chicken bones into a fantastic chicken broth. From one roast chicken dinner, you can get at least six more meals! How’s that for stretching a dollar?
Pumpkin puree in a beef and vegetable stew? Who would have thought that such an unusual ingredient could turn a regular soup recipe into a taste of fall? Served with warm beer bread, this recipe is perfect for those nights when the pantry might be looking a little bare.
Serve this soup to someone who hates mushrooms and they just might change their mind! You can even use some of your homemade chicken broth in this recipe, which makes it that much more delicious and healthy. If your family prefers firmer-textured vegetables, you can make this on the stove. Or, if you don’t mind softer vegetables, add all the ingredients to the slow cooker and let it simmer while you go about your day.
Lasagna in all its cheesy goodness is comfort food at its best. But when you don’t have time to prepare lasagna from scratch, try this soup instead. It has all the flavor of lasagna but is quick and easy to prepare. You can even bake a loaf of homemade french bread in the time it takes to heat the soup!
There are so many benefits to soup! It’s economical, feeds a crowd, and is simple to prepare. Why not pick a new recipe or two to bless another family with? Whether you invite someone into your home to share a meal or deliver a pot of hot soup to a neighbor, sharing food is a great way to share God’s love with others. We hope you’ve enjoyed our super soup series. Keep watching for more great recipes to come!
Toni was born and raised in a small town in Oklahoma.She graduated from East Central University with a Bachelor's of Science Degree in Business Administration with a concentration in Economics.After college, she returned to her hometown to marry her best friend, Charles.Toni is a stay at home mom to their three teens, two boys and a girl, whom God led them to homeschool.Her goal is to raise her children to love and serve the Lord.They live on a farm where they grow produce to sell at several farmers markets.She also plays the piano at church and teaches piano.
Although winter is coming to an end, there are still plenty of chilly nights ahead. On these last few days of early sunsets and cold north winds, there is nothing more wonderful than comfort foods. Everyone loves lasagna, but making it from scratch can be time-consuming on busy evenings. This recipe combines the best of everything we like about lasagna. It turns the flavors of lasagna into a delicious, hearty soup and it does not take a long time to prepare. Best of all, it is a one pot meal so clean up is easy.
1/2 lb ground beef
1 onion, diced
1/2 green bell pepper, diced
4 oz mushrooms, sliced
1 small can tomato sauce
1 can diced tomatoes
2 quarts beef broth
12 oz box of Penne or Rotini pasta
1 tsp dried oregano
1 tsp dried basil
2 cloves garlic, minced
Salt and pepper to taste
Parmesan cheese, shredded
Mozzarella cheese, shredded
Preheat broiler on low. On the stove top, brown the ground beef, onions, bell peppers, and mushrooms. Add diced tomatoes and stir. Then add tomato sauce and beef broth. Bring to a boil and add pasta and seasonings. Reduce heat and simmer for seven minutes. Ladle into broiler safe bowls. Top with a large spoonful of ricotta cheese, then add a sprinkle of parmesan and mozzarella cheeses. Broil until the cheeses start to turn golden. This is yummy, but be careful with the little ones as the bowls are hot. This soup will definitely warm you up when the nights are cold!
While you’re preparing the soup, why not bake a fresh loaf of homemade, crusty French bread? No, this bread doesn’t take hours of kneading and rising. In fact, from dough to finished loaf only takes one hour! If you have a heavy-duty mixer (like a Kitchenaid) the job just got even easier because the mixer will do the kneading for you in just a few minutes!
One-Hour French Bread
1-1/2 cups warm (not hot) water
1 Tbsp honey
1-1/2 tsp salt
1-1/2 Tbsp yeast
3 to 4 cups flour
Preheat oven to 450 degrees. Combine water, honey, salt, and yeast in a large bowl or your mixer and let it sit 5-10 minutes or until bubbly. Add flour and knead until dough is no longer sticky. The amount of flour will depend on whether you’re using white or wheat flour, as well as the room temperature and humidity. If you press your finger into the dough, it should spring back slightly.
Sprinkle your counter with a small amount of flour to prevent sticking. Dump the dough onto the counter, and roll the dough into a 12-14″ long loaf. You can easily do this by hand, no rolling pin needed. Place the loaf on a greased cookie sheet and cover with a towel. Let the bread rise for about 20 minutes. Bake for 20 minutes. Let cool slightly, then slice with a serrated knife and spread with butter. If desired, sprinkle each buttered slice with garlic powder before serving.
Hello. I grew up traveling the world as a military brat. I ultimately felt God's pull to Oklahoma Christian University where I met my husband. We now have 3 beautiful children and have settled in Mustang, Oklahoma.I am a homeschooling mom and with 3 kiddos it is a full time job! I am daily encouraged by God's great patience and grace in my life. In my free time I enjoy reading and crafting.
If you have young children at your house you’re probably familiar with the witching hour. You know, that time after all of the day’s “scheduled” activities are over but before bed? Since I stay home with my kiddos my witching hour is generally more like a witching two or three hours sometimes. It runs rampant right through the time when I should be preparing dinner. And while I have learned a few tricks in my seven years as a mother, I’ve still not figured out how to nurse a baby, console a screaming, teething toddler, and break up a fight between the bigger kids while maintaining enough coherent thought to mentally prepare an acceptable dinner, much less physically do so!
Short on Time? Skip the Pizza!
So what’s a girl to do when the dreaded 5:00 rolls around? Well, have no fear momma, tonight I’m gonna rescue you from pizza. Don’t get me wrong, I love pizza, but sometimes it’s better to have something from home. Here are a few recipes that I love to use in my home when I’m short on time and groceries.
I’m not sure you can call this first meal a recipe per se. It’s more like a delicious concoction that my family loves even when the ingredients change! I’ve seen it called 10 Can Soup, but our family affectionately calls it Bean Soup. Here’s our general recipe:
A bunch of cans of your favorite beans
A can of corn
Ground hamburger or turkey (optional)
1 packet of taco seasoning
1 packet of ranch seasoning
Now I prefer two cans of black beans, two cans of kidney beans, one can of garbanzo beans, one can of butter beans, and one can of great northern beans. If you’re making this with a barren cupboard then just throw in what you’ve got! I’ve used frozen corn in place of the canned option and we regularly eat this without meat. If you’ve got the time to brown the meat, excellent; if not, it will be great without it. I generally throw mine in the crock pot in the morning and let it simmer on low all day, however I have also thrown it into a large pot on the stove and had dinner ready in twenty minutes. This is definitely one flexible recipe.
Whatever you do, work heartily, as for the Lord and not for men, knowing that from the Lord you will receive the inheritance as your reward. You are serving the Lord Christ.
2-3 boneless skinless chicken breasts
1-16 oz bottle of zesty italian salad dressing
This one is so great because all you have to do is throw some frozen chicken breasts into a crock pot, dump the dressing in and let it cook all day. Then right before dinner, you can prepare some rice and a salad and you’re set!
A similar recipe that my family always loves is:
BBQ Crock Pot Chicken
2-3 boneless skinless chicken breasts
1 bottle of your favorite BBQ sauce
You’ll do the same with this one, throw it all in the crock pot and go. I usually only use about a half a bottle of BBQ sauce, however depending on how many chicken breasts you’re preparing or your family’s preferences, you may use a whole bottle. We’ve eaten this on buns, alone, or with rice. Any way you fix it, it’s always delicious.
She looks well to the ways of her household and does not eat the bread of idleness.
If I’m really in a pinch and am out of groceries and out of time I make quesadillas. My kids LOVE quesadillas. Here’s my recipe for:
Easy Black Bean Quesadillas
1 can of black beans
Lay one tortilla out, cover it in cheese, sprinkle black beans on top, add some more cheese and throw it under the broiler at 450 degrees until it starts to brown, then I flip it. The second side will brown much faster than the first so you’ve got to be committed to standing next to the stove while it’s browning! Pull it out and you’ll have a crispy, cheesy quesadilla in no time. I serve mine with sour cream for dipping and something super simple like carrots on the side.
The wisest of women builds her house, but folly with her own hands, tears it down.
Last is a recipe for a delicious breakfast casserole that my beautiful sister-in-law shared with me. It’s a regular in my house and is an excellent way to have a nutritious dinner in a pinch. Just remember to prepare it in the morning so the flavors can mingle!
Jessica’s Breakfast Casserole
2 cups of croutons (I just use a whole bag)
4 oz shredded cheddar
4 eggs, slightly beaten
2 cups milk
1/2 tsp each of dry mustard, salt, and onion poweder
1/8 tsp of pepper
Pour the croutons in an 8×8 glass casserole dish. For my large family, I generally double the recipe and use a 9×13. Beat eggs slightly, mix in milk, cheese, bacon bits, and optional ingredients as desired. I don’t find that I need any of the seasonings to please my family’s palate since the croutons we buy are seasoned. Pour mixture over the croutons. Mix it around a bit to be sure your cheese and bacon aren’t all in a heap on top. Cover and refrigerate overnight, or if you’re making for dinner, refrigerate for the day. Bake at 325 for 50-60 minutes. I love this recipe because it can be so easily adapted to fit your family’s preferences and you can easily add veggies. You could even hide some veggies in it if you dice them small enough. Your kids would never know!
By wisdom a house is built, and through understanding it is established; through knowledge its rooms are filled with rare and beautiful treasures.
I am an Oklahoman by birth, a Texan by current living situation, but claim the world as my playground.I love to travel and hope to someday soon take our family on adventures to far off lands, where we can share God with others and experience all the wonders He has created.
I am a mother of 5 crazy, homeschooling children ages 10 & under, wife to an amazing man, and daughter of the King of the Universe!I enjoy reading, making my kids laugh, cooking, all things natural, learning to play guitar and dusting off my piano skills.One day I hope to run again, but until then I’m learning patience.
Warning: If you hate mushroom soup, you may just love this! The mushrooms are actually meaty, firm and hearty instead of mushy in this stew. When I took this to a Bible study several years ago, one of the guys said, “It smells so good, but I hate mushroom soups.” He gave it a try anyway, and WENT BACK for SECONDS!
The flavors in this soup are mouthwatering. Whenever the aroma wafts through house, my daughter comes excitedly running because this is her absolute favorite soup! My husband even gets excited when he walks in the door. This is hands down one of his top three soup picks.
The only sad part about this soup is that there is never any leftovers!
Ingredients for Turkey Mushroom Stew
I’ve broken the ingredient list into groups because this is the order in which the ingredients get added to the pot. Usually, I try to chop up everything before hand, but sometimes, I have to work as the precious batch of ingredients cook.
The original recipe for this “Beef Stew” is found in a book called Maximized Living Nutrition Plans by Dr. B.J. Hardick, Kimberly Roberto, and Dr. Ben Lerner. This is a great book especially if you are trying to get into healthy eating and cooking. It helps you prepare your mind and your pantry for the deliciousness of eating healthy. (I used to believe that eating healthy meant that the food had to be bland, but I’ve since learned how we can make our taste buds dance with joy by eating healthy.)
I’ve changed the ingredients somewhat but the base, which is what makes this dish so delicious is the same.
1. Melt 2 tablespoons of coconut oil in the pot. Add turkey, salt, and pepper and let it brown.
2. Remove turkey from the pot.
3. Add 1 tablespoon of coconut oil to the pot. Sauté onions, garlic, bay leaf, and thyme until translucent.
4. Add in the tomato paste and Worcestershire sauce and stir.
5. Stir in the carrots, celery, and mushrooms. Make sure you coat all the veggies!
6. Mix the turkey back in, then add the broth and water. Reduce the heat, cover and let simmer for about 45-50 minutes.
Cooking Time: Depending on how rushed we are as a family, I have turned the heat up to medium and let it cook for 30 minutes. This also allows us to have crunchier veggies. (My husband is not a fan of smooshy veggies. I’ve noticed even with longer cooking times, the mushrooms still say buoyant while the carrots get a little softer.) If you put it on lower heat and let it simmer longer the flavors are spectacular but it is still delicious even with less time.
Crock Pot: You can use this as a crock pot recipe too. Just put everything from step 3 on into the crock pot and set on low for several hours.
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