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The Working Mom’s Guide to Being Domestic

A mom in her mid 30’s with a trash mouth, juggling a career and family life while trying to be domesticated. Mostly recipes, some quick for week nights, others for Sunday dinner, but all delicious. Ideas of what to do for budgeting, organizing and keeping the kids busy. Oh, and my little garden of trial and error. I don't measure my seasonings and neither should you, it's all about your taste! As an Amazon Associate I earn from Qualifying Purchases.

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Showing posts from September, 2020

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Grown up Hamburger Helper

on June 27, 2023

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Baked Ziti

on September 23, 2020

main dishes pastas

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Buffalo Chicken Dip

on September 20, 2020

appetizers chicken dips

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Easy Garlic Chicken Rice Bake

on September 20, 2020

chicken main dishes one pan dish Quick Dinners

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Stove Top Bacon Mac and Cheese

on September 13, 2020

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Eggplant Parmigiana(two ways)

on September 09, 2020

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Sauce

on September 09, 2020

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The Working Mom’s Guide to Being Domestic

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appetizers4 breakfast2 chicken7 desserts4 dips3 main dishes13 one pan dish1 pastas7 potatoes2 Quick Dinners4

sauce1 side dishes4 soups and stews3

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Pasta e Ceci

Pasta e Ceci is similar to Pasta e Fagioli in my opinion depending how you make your Pasta e Fagioli, you swap the cannellini beans for chick peas. 3 cups dried ditalini 7 cups chicken broth 2 tablespoons butter 2 tablespoons olive oil 1 medium onion(peeled and diced) 2 carrots(peeled and diced) 3 cloves garlic(chopped) 2 tablespoons tomato paste 1 can of garbanzo(chickpeas) salt, pepper, thyme, oregano, basil, garlic powder Start by using a equal amount of butter and olive oil and sautéing your garlic, onions, and carrot, sprinkle in some salt, pepper, and thyme. Cook until veggies are soft and add in tomato paste. Stir and cook until the tomato paste is well incorporated and no longer thick. Season with salt, pepper, garlic powder, onion powder, basil, and oregano. Add in chicken broth and bring to a steady simmer. Add in ditalini and chick peas, and stir occasionally until pasta is cooked(about 15-20 minutes at a steady simmer, you don't want to boil). Serve each bowl with a sp...

Rice Pudding

Rice pudding is one of the earliest things I remember learning to make. I honestly can't remember if my mom or nana taught me, but I remember it being so easy and delicious and I was hooked. Some people add raisins but that's not how I learned so raisins in rice pudding never seemed right to me. I do however add cinnamon and nutmeg. You want to cook your rice slightly over normal rice cooking times, you want it to be mushier than normal. After your rice is cooked, add the rest of the ingredients minus the beaten egg and butter. Once bubbly and thickened mix in your butter. Take off the heat and slowly mix in your beaten egg. Serve with a dusting of cinnamon. Ingredients: 1 cup uncooked white rice(cook according to package) 1 1/2 cup milk(I used skim) 1/4 tsp cinnamon(extra for dusting) 4 tablespoons white sugar 1/8 tsp nutmeg 1 beaten egg 1/2 tsp vanilla 1 tablespoon butter(salted sweet cream)

Guacamole

Guacamole is one of those things that are so simple to make and so much better home made. Easy to double or triple for a crowd. Ingredients 1 ripe avocado 1 lime Diced tomato(optional) Dice hot pepper(optional) Salt Pepper Garlic powder Goya Adobo Cilantro Start by gathering your ingredients, how much pepper or tomato you use depends on how many avocados and your personal taste. Start by dicing up your tomato and pepper, halve, pit and slice your avocado. To your avocado add your fresh lime juice, 1/2 to a whole lime per avocado, and season with salt, pepper, goya adobo, and garlic powder. Mash with a mallet or potato masher. Combine in your diced veggies and some fresh or dried cilantro. That's it! Serve immediately or chill in the fridge cover with plastic wrap.

Artichoke and Chicken Pasta

This is one of those decadent pasta dishes that taste fancy but in reality was super simple and easy to make. I brought the leftovers to work because I lost my family at artichokes and olives but my employees loved it. What you need: Two chicken breasts(trimmed and sliced in half) Olive Oil 2-3 cloves of garlic sliced Can of artichoke hearts 1/2 cup of white button mushrooms 2 cups of raw spinach 1/4 to 1/3 cup of pitted and sliced kalamata olives Box of penne 1/2 cup of white wine 1-2 teaspoons of chicken bouillon 1 tablespoon of butter 1/3 cup of shaved parmesan Salt, Pepper, Garlic Powder, parsley Start by heating olive oil in a sauté pan. Season your chicken with salt, pepper, garlic and onion powder and brown on both sides. Cook the chicken in batches and transfer to a plate and cover with foil. Cook your pasta according the directions and reserve a cup of the pasta water. Add the butter and sliced garlic to the pan you cooked the chicken in, and cook for ab...

Coleslaw

Simple, easy, tangy ‘slaw. What you need: 2 bags of slaw 2 cups of mayo 2 tablespoons white sugar 4 tablespoons apple cider vinegar 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dill 1/2 tsp garlic powder 1/2 tsp onion powder You mix all the ingredients in a large bowl, add your bag of coleslaw and toss to coat. The longer it sits in the fridge, the better than taste!

French Toast

So I know I am late to the party but I recently discovered texas toast was not just something you served grilled with garlic and steak. My life has been changed.. This is a super simple recipe that rivals French Toast from a diner. What you need: 8 slices of Texas Toast(not the frozen garlic kind people, haha) 3 whole eggs 1 egg yolk 1 teaspoon of vanilla 2 teaspoons of white sugar(more for dusting) 1/2 milk cinnamon for dusting 3 tablespoons of butter. Wisk together your eggs, egg yolk, vanilla, milk and sugar. Heat one tablespoon of the butter in a frying pan. Dip a piece of texas toast into the batter and press down and turn once to coat, shake off excess and place in the pan, repeat for any slices you can fit in the pan. Sprinkle the upside with a little sugar and cinnamon. Cook for one and a half to two minutes per side. Don't dip the pieces of bread until they are about to go in the pan to prevent them from going soggy. Serve cut across with maple syrup and whipped cream.

Homemade Pickles

Homemade pickles are so wonderful and easy to make! 2 cups water 1 cup apple cider vinegar 3 teaspoons of chopped garlic 4 teaspoons of salt Couple shakes of dried dill, onion powder and black pepper per jar 3 pickling cucumbers 2 mason jars Boil the water and vinegar. Add salt and stir, allow to come to room temp. Thinly slice cucumbers and divid amongst jars. Sprinkle ground black pepper, onion powder and tried dill into each cucumber filled jar. Divide the garlic between jars. You can use fresh or jarred. The second time I made this pickles, I used chopped jarred garlic and they were still perfectly wonderful. Top with liquid to the top, cap, and shake to combine. Discard leftover vinegar mixture. Allow to cool before putting into the fridge. After an hour, shake the jar to remix the ingredients and taste test. Add more salt as needed.

Pesto(nut and seed free)

Fresh pesto is so delicious and you can make it without have to buy pricy nuts or seeds that are going to waste away in your cupboard after you use a small amount one time. What better way to use up fresh basil? Ingredients Basil(about a cup packed) Olive oil(1/4-3/4 cup) 1/3 cup of freshly grated parmesan or romano cheese 2 cloves of garlic salt pepper If you have a food processor great, a blender good, or even a hand held blender, you can make this work. I used a handheld blender and there was some trial and error but it worked out. Make sure to grate your cheese and finely chop garlic beforehand. I was able to blend in a cup by starting with more oil than less. Wash and dry your basil and remove stems. You want to start by using half of your oil and all of your basil, and garlic and blending, then slowly add more oil until it is the consistency you want. Mix in your parmesan cheese and add more oil if needed. For this amount 1/2 tsp of salt and pepper worked out great but you w...

Zuppa Toscano Soup(with some extra veggies)

Zuppa Toscano is one of those warm, flavorful soups that taste like it's bad for you but it's surprisingly not. Super simple, super quick and tastes like it has been cooking all day. What you need: 1lb package or ground hot or mild sausage(if you can't find this, uncase four hot sausage links) 3 medium russet potatoes(peeled and diced or sliced) 2-3 cups of kale medium onion 2 cloves of garlic 2 carrots 2 stalks of celery 1 cup half and half 5 cups chicken broth 3/4 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/2 a tsp onion powder. Start by cooking your sausage, onion and garlic in a large pan. Once cooked you can choose to drain it or not. I don't drain it because the hot oil adds a great flavor depth to the soup but eliminating it would lower the fat content. Add in your peeled and chopped potatoes, carrots, and celery and all seasonings. Normally, you wouldn't add carrot and celery but I'm that asshole mom who likes to hide extra veggies from her kids and...

Broccoli Cheddar Soup

This soup is one of my favorites to make even though I am the only one in the house who eats it. Luckily two of my best friends work with me and are more than happy when I pawn off my leftovers on them. It makes nine, one cup servings or six, one and a half cup servings. What you need: 3 cups of chopped broccoli florets 1 cup shredded carrots small onion 4 cups of chicken broth 2 cups 2% milk 3 tablespoons butter 3 tablespoons flour 2 cups shredded cheddar 1/4 tsp garlic powder 1/4 tsp onion powder tablespoon olive oil salt and pepper to taste Start by cooking your diced onion in olive oil, seasoned with salt and pepper. Wash and chop your broccoli crowns and peel and shred your carrots. I tend to do my broccoli bite size but you can choose to chop smaller, especially if you don't have a hand blender. Once the onions are translucent, add in the carrots and broccoli, season with salt and pepper and sauté for about five minutes and transfer to a bowl. Add in your butter and flour. Yo...

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