Mama Perk’s {melt in your mouth} Drip Beef


This is the most delicious, moist, tasty beef I have ever made. It is so simple to make and could easily be done in the crock pot.  I got the inspiration from my girl Katie over at The Perks and I put a little twist, just cause I never leave anything alone!


chuck roast (mine was 2.5lbs)

3 T butter

2 T olive oil

1/2 packet ranch dressing

1T Good Seasons Italian dressing powder

2 large onions, sliced

1 can beef broth

1 cup water

1 T soy sauce

8 oz jar peperoncini with juice


Place butter & oil in large Dutch oven, stir in dressing powder and sear beef apx 5-7 mins on each side. Get a nice brown caramelized sear.


Remove meat, set aside to rest, add onions and soften.


Add beef back to pot and add broth, water and peperoncini to pot. Set on low and cook ALL day. I cooked mine on super low for 6 hrs.


I did my meat the day before we wanted to eat it, I would advise you to do the same. If you will allow meat to sit overnight in the fridge all the fat (there’s a TON of it) will rise to the top, solidify and you can scrap it all off. Reheat and shred with 2 forks. 


I served mine with toasted onion rolls, topped with Swiss cheese and the peperoncini.

No joke this was DELISH!!!!!!

I will be making this again.

Ta-Ta for now- Mama Bird

Incredible tortellini soup


This soup is so freaking yummy, my family gobbles it up and I have taken it to several friends who also loved it!  So easy! You can have this made in less than 30 mins. Score!

This past Monday I made it again without the sausage for our new Meatless Monday and it was DELISH with or without the meat!!

tort soup

3 Italian Sausages, casing removed, brown and drain

1 28 oz basil & garlic diced tomatoes

1 32 oz low sodium chicken broth

4 oz cream cheese

1 package fresh or frozen tortellini

1 bag of  fresh baby spinach

parmesan cheese, for topping

Brown sausage, drain, add tomatoes and broth. Bring to simmer, add tortellini simmer for apx 10 mins, stir in cream cheese. Once it is thoroughly incorporated and soup is a creamy orange shade add bag of fresh spinach.  Serve topped with fresh grated parmesan. ENJOY!

xoxo, Mama Bird

Perfect Meatloaf


Perfect Meatloaf, ahh it is one of those things that people either  love or hate. I for one enjoy  meatloaf, but I don’t ever order it and would be heststant to eat it at someone’s home. I mean who the heck knows what “they” put in their meatloaf? Here is my super yummy, family friendly, kids and Hubs approved



Mama’s Meatloaf

1 lb meatloaf mix*

1 piece of bread, crust removed

1/4 to 1/2 cup chili sauce

1 egg

3 dashes of Worcestershire sauce

1/4 cup parmesan cheese

1/2 t garlic, salt & pepper

1 T fresh chopped parsley

meatloaf mi

Mix everything together and allow to sit in fridge for a few hours, or overnight, or just while the oven preheats!  Dump onto a broiler pan, this allows all the grease to drain and I am convienced that this is one of the keys to a perfect meatloaf!! No one wants greasy meat! Top with sweet and sour catsup (recipe below) Bake at 350 for 1 1/4 hour or until center is cooked through.



*Meatloaf Mix  is great and REALLY adds to the flavor, there ore no seasonings just a combo or ground meat, you can always use ground turkey or beef

Sweet& Sour Catsup:

3 T catsup

2 T brown sugar

1 1/2 T mustard

1 T apple cider vinegar

Mix everything together and drizzle over top.


xoxo, Mama Bird

Bird’s Mac & Cheese



I know that there are zillions of recipes for yummy mac & cheese, thought I would toss mine into the mix. I have never been a huge fan of making the roux (flour, butter, milk mixture) so I just take the lazy girls way and dump everything into the pot, stir it up, pour in a baking dish and viola it’s as easy as that.  Besides, how many pots do you really want to dirty up?

1 lb pasta noodles (bow ties, penne, rigatoni, whatever you like)

1/2 stick of butter, cubed

4 oz cream cheese, cubed

2 cups shredded sharp cheddar cheese plus additional 1/2 cup reserved to top pasta

1 cup whole milk, warmed in micro 1 min

1 T whole grain mustard

1 dash cayenne pepper

1/2 t ground nutmeg (fresh is amazing if you have it)

1 dash Worchestershire sauce

Boil pasta in salted water 2 mins under the al dente directions. Drain. Add butter and cream cheese; stir well. Warm milk and add mustard, spices and Worchestershire sauce, pour into pasta stir, add cheese stir and dump into a baking dish. Top with remaining cheese. Bake 350 for 20 –30 mins.

Enjoy~ Mama Bird