Easter Meal Planning


I am traditionalist I love having certain holiday meals that always feel familiar, I don’t mean that I want them to all be the same or that I wouldn’t switch it up here and there but Easter just screams HAM!

My favorite all time ham is Nigella Lawson’s. She just dumps yellow mustard, molasses, brown sugar, studs of cloves and then dumps a good ole Coca Cola over top. I buy the Ham (already cooked) So you really just zip it up a bit, warm and serve!  YUM-O

Corn Soufflé goes PERFECT with Ham this is one of those dump, stir, top and bake recipes. SO EASY

corn soufflé:

1 can cream corn

1 can corn, drained

1 can rotel, drained

8 oz sour cream

4 T butter, melted

1 box jiffy corn bread mix

1 cup shredded sharp cheddar cheese

Dump everything into a bowl, stir, pour in a greased 9×11 baking dish bake at 350 for 45 mins

Broccoli Salad is one of my favorite spring salads it is bright green and just beautiful!

Deviled Eggs again I am a traditionalist I just do a dallop of Hellman’s mayo, small squirt of yellow mustard, splash of apple cider vinegar, salt and pepper. THAT’S IT!

Parker House Rolls


Carrot Cake for desert This is my AWARD winning from the famous Grove Park Inn, it is delish, moist, perfect in every way. No nuts coconut or otherwise (my house can’t have nuts and hates coconut!)

What are you having for Easter?

xoxo, Mama Bird

Taco Bake

I am really trying to save money at the grocery and everywhere in my life. I made the FIESTA CHILI last night and thought it would be great to re-purpose the chili for a TACO NIGHT!I mean heck it already has taco seasoning, green chilies, corn and beans. All I do for the taco bake is I take flour tortillas, leftover chili, shredded cheese and start layering.

4 flour tortilla (in cold section at grocery)
3 cups leftover Fiesta Chili (or whatever meat/bean/corn combo)
1 sm bag shredded mexi cheese
lettuce, tomato, salsa, sour cream (for serving with)

Then toss in oven at 400 for 20mins. ENJOY!!

Souper Sunday ~ Potato Chicken Chowder {Crockpot}

Potato Chicken Chowder

This is a super easy CROCKPOT Friendly recipe that came to me as I was dumping my ingredients in the pot. I was originally making my Potato Soup and starting “souping” it up a bit and came up with a whole new Soup! I love it when I just get these ideas! It is still fridgid here in the South and I am excited to have a warm easy meal to get us ready to start our week.

1 can cream of chicken
1 can cream of celery
1 can milk
1 1/2 can chicken broth
1 carrot, diced
1 small onion, diced
1 cup chicken, chopped (leftover from last night)
1 can creamed corn (only cause this is what I had, frozen will work great, or reg corn)
4 dashes Worchestershire sauce
salt & pepper to taste
1 bag of hashbrown potatoes (cubes)
Place all ingredients in crockpot on low for 4-6 hrs. So simple!

Don’t miss out on my new GIVEAWAY!! Nigella Lawson’s How to Eat. 

Souper Sunday

For the New Year I have decided to do Souper Sundays!
Making a big ole vat of yummy soup is a great way to start the week, it will do a few things:
makes for a great Sunday night meal, leftovers for lunches and it’s cost effective!
onto this weeks soup!
Tomato/Corn Chowder
1 lb ground turkey breast or ground beef
2 baking potatoes, cubed
1 (28oz) can whole tomatoes, rough cut with juice

1 can chicken or beef broth
2 soup cans water
2 c V8. halved
1 tsp salt
1/4 tsp pepper
1 (16oz) can drained corn
3 T flour
1 c milk (warm milk before adding flour and it will not clump!)
Brown turkey & drain. Add potatoes, broth, juice from tomatoes, water, 1 c V8, salt & pepper. Simmer until potatoes are fork tender. Blend corn, remaining cup V8, and flour dissolved in milk. Cook over low heat, stirring until thickened add to meat & potato mix.
What’s your favorite soup?

Reinvented Chicken Stuffed Peppers

Ok, ok I tried to actually follow a recipe, really I did! However, realizing at 4pm as I am making the dish that I do not have the corn souffle that I thought was in my freezer and then thinking Big J can stop on his way home to purchase said Stoffers dish that Lowes DOES NOT have I had to improvise! Here is the NEW reinvented dish on the fly!! Note changes from previous post.
4 large GREEN bell peppers
3 cups chopped cooked chicken
1 cup fresh corn kernels (use frozen is okay)
1 1/2 cup PANKO bread crumbs
1 (4.5 oz) chopped green chilies, drained
1 Tb Taco seasoning
1 cup SALSA
2 cups (8oz) shredded Monterrey Jack w/pepper
Cut peppers in half lengthwise, leaving stem in tact. Clean, place cut side down on lightly greased baking sheet. Broil 6” from heat for 4-5 minutes or until they start to blister. Combine corn and next 7 ingredients. Stir in 1 cup cheese. Turn peppers cut side up and spoon mixture evenly into peppers.
Bake 375 degrees for 25 minutes. Top with remaining cheese and bake 5-10 more minutes until cheese melts.