Monday’s Musings #230 & Some Favorite Family Meals

I do enjoy cooking. I have a for a long time. For me, its the fun of trying something new as well as making foods we enjoy regularly. I have a section here at WJIM called Friday Foods. It’s where I share the foods that my family loves to eat. And I thought it would be fun to post some of them here today for you to enjoy as well. Here you go:

RecipeCollage

(Recipes are listed top to bottom, left to right in order.)

  1. Baked Mac-n-Cheese With Bacon
  2. Melt In Your Mouth Pancakes
  3. Crock Pot Mexican Posole
  4. Creamy Green Chili Chicken Potato Soup
  5. Quick & Easy Chicken Pasta
  6. My Daddy’s Collard Greens
  7. Minestrone Soup
  8. Tortilla-Vegetable Chicken Soup
  9. Baking Powder Biscuits

I hope you will give a few of these recipes a go in your home. And now let’s get to sharing and encouraging. I’m so glad to have you here. Thank you!

Monday's Musings | What Joy Is Mine

Monday’s Musings Purpose:

To have others share encouragement about being a child of God, being a godly wife, motherhood, homemaking, homeschooling, healthy recipes, modest dress, etc. (I reserve the right to remove anything I deem unacceptable. Keep in mind this is a Christian blog.)

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3. It would be so awesome if you could encourage another by visiting their post and leaving a kind comment. Builds community, too.

Thank you for visiting and linking up. Now, let’s get to sharing. Link following this post. Grab my link button in the side bar and place on your blog so others know about our community and can join in.

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Friday Foods: Baked Mac-n-Cheese With Bacon

Baked Mac-n-Cheese With Bacon | What Joy Is Mine

I know my Friday Foods are few and far between but I like to make sure what I am sharing with you my family loves before I post it. Well, my Baked Mac-n-Cheese With Bacon is one of them. I eat pasta once and a while and Mac-n-Cheese is not a dish I make often but, oh, I love it when I do. I prefer to make my mac-n-cheese as opposed to the box kind. Although for a quick mac-n-cheese fix, our daughter enjoys the Annie’s brand.

As I was preparing this recipe, I wondered to myself what the history of mac-n-cheese was? I did some research and found that it is English in origin. One site wrote that it is found in Elizabeth’s Rafford’s 1769 book titled “The Experienced English Housekeeper.” It is a Bechamel sauce made with Cheddar cheese mixed with macaroni, sprinkled with Parmesan cheese, baked until bubbly. A recipe called “macaroni and cheese” appeared in the 1824 cookbook The Virginia Housewife written by Mary Randolph. Randolph’s recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. From there mac-n-cheese gained much popularity. In the United States, July 14 has been branded as “National Macaroni and Cheese Day.” That’s a brief history of the macaroni and cheese. Now let’s dive into the recipe. (This is my revised recipe from one I found somewhere.)

Ingredients:

  • 1 box of pasta ( I used Farfalle for this post because its what I had on hand but elbow, corkscrew or penne  would work, too. I also would recommend whole grain over white pasta if you have it.)
  • 1 tbsp. Better Than Bouillon chicken base
  • 3/4 cup chopped, cooked till crisp bacon (optional and recommended. We use uncured bacon.)
  • 1/4 cup real butter (Kerrygold is my go to here)
  • 1/4 cup natural white flour (Can use oat flour if you choose but since I don’t use much I’m okay with my natural white flour from Montana Wheat.)
  • 1 cup pasta water (flavored with chicken base)(Reserve before draining pasta!)
  • 12 oz. can goat’s milk (can use 12 oz. regular milk)
  • 1/4 cup heavy whipping cream (Organic Valley is my choice.)
  • 1-1/2  cups shredded Monterey Jack Cheese (reserve 1/2 cup for topping)
  • 1-1/2 cups shredded Mild Cheddar Cheese (reserve 1/2 cup for topping)
  • 1 tsp. ground mustard
  • 1-1/2  tsp. garlic salt
  • Salt and pepper to taste

Directions are as follows:

  1. Prepare pasta as directed on box adding the bouillon base to the water so the pasta cooks in the chicken flavored broth. Reserve at least 1-1/2 cups of the pasta water before draining the pasta.
  2. Preheat oven to 350 degrees.
  3. Cut up about 5-6 bacon slices and cook until crisp in a medium skillet. Drain the bacon pieces on paper towel and discard the bacon fat. DO NOT clean the pan. Set it back on the stove.
  4. Melt the 1/4 butter in the skillet you cooked the bacon in. (You want to steal some of that bacon flavor without using the fat.)
  5. Add the flour, ground mustard, and garlic salt to the melted butter and whisk until smooth.
  6. Then, add the goat’s milk, heavy whipping cream and 1 cup pasta water and whisk together until smooth. Add more pasta water of needed but I usually don’t need more than 1 cup. Bring this to a low boil.
  7. Add 1 cup shredded Monterey Jack cheese and 1 cup shredded Cheddar cheese to the flour/milk mixture and stir until melted. Takes only a few minutes.
  8. Pour the melted cheese mixture over the pasta and stir gently until evenly coated. Add salt and pepper to taste.
  9. Then, add the bacon pieces to the pasta and stir gently until evenly mixed.
  10. Spray a 9×9 baking pan with olive oil and pour the pasta into the pan. Sprinkle the reserved Monterey Jack cheese and Cheddar cheese on top of the pasta.
  11. Bake at 350 degrees for 20 minutes until heated through and cheese is melted on top, slightly browned.
  12. Let it sit for 5 minutes before serving. Serve salad alongside. Enjoy!

Baked Mac-n-Cheese With Bacon | What Joy Is Mine

If you don’t want bacon, you can omit it. However, I think the bacon adds good flavor. You could even add a panko bread topping if you so desired. And I like to serve a green salad on the side to cut the richness of the dish. If you make it, be sure to let me know how it fares in your family. I can bet they will love you more for making it.

 

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Friday Foods: Baked Mac-n-Cheese With Bacon
Author: 
Recipe type: Main
Cuisine: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Delicious pasta dish that your family will love. Serve with a favorite salad!
Ingredients
  • 1 box of pasta ( I used Farfalle for this post because its what I had on hand but elbow, corkscrew or penne would work, too. I also would recommend whole grain over white pasta if you have it.)
  • 1 tbsp. Better Than Bouillon chicken base
  • ¾ cup chopped, cooked till crisp bacon (optional and recommended)
  • ¼ cup real butter (Kerrygold is my go to here)
  • ¼ cup natural white flour (Can use oat flour if you choose but since I don't use much I'm okay with my natural white flour from Montana Wheat.)
  • 1 cup pasta water (flavored with chicken base)(Reserve before draining pasta!)
  • 12 oz. can goat's milk (can use 12 oz. regular milk)
  • ¼ cup heavy whipping cream (Organic Valley is my choice.)
  • 1-1/2 cups shredded Monterey Jack Cheese (reserve ½ cup for topping)
  • 1-1/2 cups shredded Mild Cheddar Cheese (reserve ½ cup for topping)
  • 1 tsp. ground mustard
  • 1-1/2 tsp. garlic salt
  • Salt and pepper to taste
Instructions
  1. Prepare pasta as directed on box adding the bouillon base to the water so the pasta cooks in the chicken flavored broth. Reserve at least 1-1/2 cups of the pasta water before draining the pasta.
  2. Preheat oven to 350 degrees.
  3. Cut up about 5-6 bacon slices and cook until crisp in a medium skillet. Drain the bacon pieces on paper towel and discard the bacon fat. DO NOT clean the pan. Set it back on the stove.
  4. Melt the ¼ butter in the skillet you cooked the bacon in. (You want to steal some of that bacon flavor without using the fat.)
  5. Add the flour, ground mustard, and garlic salt to the melted butter and whisk until smooth.
  6. Then, add the goat's milk, heavy whipping cream and 1 cup pasta water and whisk together until smooth. Add more pasta water of needed but I usually don't need more than 1 cup. Bring this to a low boil.
  7. Add 1 cup shredded Monterey Jack cheese and 1 cup shredded Cheddar cheese to the flour/milk mixture and stir until melted. Takes only a few minutes.
  8. Pour the melted cheese mixture over the pasta and stir gently until evenly coated. Add salt and pepper to taste.
  9. Then, add the bacon pieces to the pasta and stir gently until evenly mixed.
  10. Spray a 9x9 baking pan with olive oil and pour the pasta into the pan. Sprinkle the reserved Monterey Jack cheese and Cheddar cheese on top of the pasta.
  11. Bake at 350 degrees for 20 minutes until heated through and cheese is melted on top, slightly browned.
  12. Let it sit for 5 minutes before serving. Serve salad alongside. Enjoy!

Friday Foods: Melt In Your Mouth Pancakes

Melt In Your Mouth Pancakes | What Joy Is Mine

I L.O.V.E. pancakes, and waffles, and french toast! However, I am on a strict diet to lower my triglycerides so these items, traditionally made, do not work. At lease for the time being. So, I am always looking ways that I can have these particular items, occasionally, without them hindering my food plan and yet still satisfy my desire to eat such yummy foods.

So, in steps these melt-in-your-mouth pancakes. Now this is an adaptation of another recipe I found in a low carb cookbook. I just started experiencing with stuff and found myself enjoying what I finally came up with. Well, let’s stop chatting about them and get to making some.

Ingredients:

  • 2 tbsp soy protein isolate
  • 1 tbsp almond flour (not almond meal)
  • 1 tbsp oat flour
  • 2 organic eggs (don’t substitute egg whites)
  • 1 tsp baking soda
  • 2 tbsp safflower oil
  • 1/2 tbsp organic vanilla yogurt

Directions:

  • Beat the eggs briskly and well.
  • Then, whisk in the rest of the ingredients.
  • Mix well. I mean put your muscle into it so there are no lumps and everything is well incorporated.
  • Heat up a cast iron pan. Yes, it will cook them the best but you can use a favorite skillet as well.
  • Now, I use safflower oil and coat the pan lightly but grass fed butter will work, too. Once it is heated, pour in enough pancake batter to make a 4-inch circle. You may have to spread it out a bit.
  • Cook on medium heat. It only takes a few minutes. Flip and cook the other side. Again, only a few minutes.
  • Serve warm with organic yogurt.

Melt In Your Mouth Pancakes | What Joy Is Mine

That’s it! They are light and tender. They really do melt in your mouth and makes enough for one (maybe two) servings, four 4-inch pancakes. I love that it is a great fix for my pancake craving and healthier than traditional pancakes. If you like pancakes that are more bread then these won’t work for you. However, if you want a simple, healthier, and lighter meal to start your day then this is for you! Let me know how it goes.

A variation: Add 1 tsp. ground flaxseed and increase the yogurt to 1 tbsp. Whisk well and let sit for a minute or two. Then, make your pancakes.

P.S. My photos only show three pancakes because I ate the first one. Yum!

Melt In Your Mouth Pancakes
Author: 
Recipe type: Pancakes
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving, 4- 4 inch pancakes
 
Tasty, easy and quick healthier pancakes.
Ingredients
  • 2 tbsp soy protein isolate
  • 1 tbsp almond flour (not almond meal)
  • 1 tbsp oat flour
  • 2 organic eggs (don't substitute egg whites)
  • 1 tsp baking soda
  • 2 tbsp safflower oil
  • ½ tbsp organic vanilla yogurt
Instructions
  1. Beat the eggs briskly and well.
  2. Then, whisk in the rest of the ingredients.
  3. Mix well. I mean out your muscle in it so there is no lumps and everything is well incorporated.
  4. Heat up a cast iron pan. Yes, it will cook them the best but you can use a favorite skillet as well.
  5. Now, I use safflower oil and coat the pan lightly. Once it is heated, pour in enough pancake batter to make a 4-inch circle. You may have to spread it out a bit.
  6. Cook on medium heat. It only takes a few minutes. Flip and cook the other side. Again, only a few minutes. Serve with organic yogurt of your choice.

 

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**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.

Friday Foods: Creamy Green Chile Chicken Potato Soup

 Creamy Green Chile Chicken Potato Soup | What Joy Is Mine

Today I am sharing with you a delicious dish perfect for a cold wintery night. Not only is it tasty good but it is easy to throw together. If you prep ahead, it really goes together quickly. To make this easy for me, I purchased a rotisserie chicken and deboned it. I had enough for the soup and some left over for homemade chicken salad for the next day. Sometimes, I already have cooked chicken in my freezer but not this time so the rotisserie was good in a pinch.

Also, homemade chicken broth would be great here but since I didn’t have enough, I used Better Than Bouillion Chicken Base (aff link) to make mine for the soup. I’m sure any potatoes would work but I used white potatoes here. Lastly, I have a freezer full of fresh green chile which is my recommendation but canned or frozen will work, too. Or you can omit it altogether if you so choose.

Well, let’s stop chatting about it and get to the recipe. I know you will love this soup.

  • 1 medium onion, chopped
  • 3 tbsp unsalted butter
  • 5 cups chicken broth (I make my own using Better Than Bouillion)
  • 4 cups diced potatoes
  • 2-1/2 cups shredded or chopped cooked chicken
  • 1 cup frozen corn
  • 3/4 cup fresh green chile, chopped
  • 1 cup 1% milk
  • 2-1/2 cups 2% evaporated milk
  • 1/4 cup flour
  • 1/2 tsp. salt
  • 1/4 black pepper
  • 1/2 tbsp finely chopped parsley
  • 1/2 tbsp finely chopped chives
  • shredded cheddar cheese, optional
  1. Saute the onion in the butter in a large pot until soft and opaque.
  2. Add the potatoes and chicken broth. Bring to a boil then lower to medium heat and simmer until potatoes are tender.
  3. Add the chicken, corn and green chile. Stir.
  4. Add salt and pepper.
  5. Mix the flour and 1% milk together until smooth. Pour into the soup pot then add the evaporated milk and stir.
  6. Bring back to a boil then lower heat and simmer for about 10 minutes.
  7. Serve with a sprinkling of of the fresh parsley and chives.
  8. You can also top it with some shredded cheddar cheese and eat with tortilla chips or crackers, or a warmed tortilla.

That is it. It should be ready in 30-40 minutes and serves 6 people easily. This recipe is an adaption of a recipe in my soup book. I enjoy taking a basic recipes and making them fit our taste buds. Don’t you?

You can print out the recipe below. Enjoy!

4.0 from 1 reviews
Friday Foods: Creamy Green Chile Chicken Potato Soup
Author: 
Recipe type: Homestyle
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This a delicious soup for a wintery night.
Ingredients
  • 1 medium onion, chopped
  • 3 tbsp unsalted butter
  • 5 cups chicken broth (I make my own using Better Than Bouillion)
  • 4 cups diced potatoes
  • 2-1/2 cups shredded or chopped cooked chicken
  • 1 cup frozen corn
  • ¾ cup fresh green chile, chopped
  • 1 cup 1% milk
  • 2-1/2 cups 2% evaporated milk
  • ¼ cup flour
  • ½ tsp. salt
  • ¼ black pepper
  • ½ tbsp finely chopped parsley
  • ½ tbsp finely chopped chives
  • shredded cheddar cheese, optional
Instructions
  1. Saute the onion in the butter in a large pot until soft and opaque.
  2. Add the potatoes and chicken broth. Bring to a boil then lower to medium heat and simmer until potatoes are tender.
  3. Add the chicken, corn and green chile. Stir.
  4. Add salt and pepper.
  5. Mix the flour and 1% milk together until smooth. Pour into the soup pot then add the evaporated milk and stir.
  6. Bring back to a boil then lower heat and simmer for about 10 minutes.
  7. Serve with a sprinkling of of the fresh parsley and chives.
  8. You can also top it with some shredded cheddar cheese and eat with tortilla chips or crackers, or a warmed tortilla.

 2015Siggy2

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Friday Foods: Crockpot Mexican Posole

 Crock Pot Mexican Posole | What Joy Is Mine

First, let me clarify, Posole is spelled with an “s” not a “z” as I have seen it spelled. Second, it is pronounced just as it is written, Posole, not Pozole with a “z” sound. Lastly, it is one of best meals to serve your family. Made with pork, Posole corn and chili, it is a warm the heart kind of dish.

I have made this Mexican dish many times. I’ve made it on the stove and in the crock pot. It is so simple to throw together and so yummy to eat on a rainy or snowy day. Truly, we can eat it anytime!

Today, I wanted to share our recipe with you. This is a crock pot recipe so you can prep everything the night before and toss into the crock pot in the morning. Plus, its an inexpensive meal for the family. Well, let’s get started.

Ingredients:

  • 1-1/2 pounds of thick boneless pork chops, cubed. 
  • 1 lb. frozen posole corn 
  • 1 medium white onion, chopped
  • 2 tsp. sea salt
  • 1-1/2 tsp. garlic powder
  • 1 tsp. oregano
  • 1/2 tbsp. red chili powder (or more is you so choose)
  • Sea salt taste
  • Water

Put the cubed pork chops, posole corn, onion and seasonings in the crock pot. Add water to the crock pot up to one inch from the top. Put the lid on and turn on low. It should be done in 5- 6 hours. You can turn it off if finished cooking early. When it gets close to serving the Posole, turn your crock pot on to warm and reheat it that way. Be sure to taste for flavor and add more salt if needed or maybe more red chili powder, if you so choose.

Now, you can serve Posole just as it is. But I like it with red chili and shredded cabbage. (Make my red chili for your Posole. It’s yummy.) Shredded cabbage on top is a Mexican way to eat Posole. I had it like that when I visited my sister-in-law’s family in Mexico. Now I have to have shredded cabbage with my Posole any time I eat it.

Well, there you go. Crock Pot Mexican Posole. Yum!

Friday Foods: Crockpot Mexican Posole
Author: 
Recipe type: Soup
Cuisine: Mexican
 
Easy Mexican Posole in your crock pot.
Ingredients
  • 1-1/2 pounds of thick boneless pork chops, cubed.
  • 1 lb. frozen posole corn
  • 1 medium white onion, chopped
  • 2 tsp. sea salt
  • 1-1/2 tsp. garlic powder
  • 1 tsp. oregano
  • ½ tbsp. red chili powder (or more is you so choose)
  • Sea salt taste
  • Water
Instructions
  1. Put the cubed pork chops, posole corn, onion and seasonings in the crock pot. Add water to the crock pot up to one inch from the top. Put the lid on and turn on low. It should be done in 5- 6 hours. You can turn it off if finished cooking early. When it gets close to serving the Posole, turn your crock pot on to warm and reheat it that way. Be sure to taste for flavor and add more salt if needed or maybe more red chili powder, if you so choose.

 

 Siggy2015

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Thank you for supporting this blog, ministry and my family. 
 

**Some photos on my blog are my own labeled NCPhotography. If any of my photos anywhere on my blog catch your eye, please email me for permission to use them in any way. I appreciate your cooperation in helping my photography stay protected and properly credited. Thank you.

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