Pull up a chair and join me in my Texas kitchen where i'm serving up, old fashioned classics,  
comfort food, and family friendly recipes that are easy on your budget. 

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October Menu - Menu Plan Monthly

The following meals will get us through most of the month. I have left a few spots open for last minute recipes or for eating out. Any recipe noted with {New} are recipes I plan to make and will post in the near future. I hope y'all find something you like.

October Menu Plan 

Hillbilly Spaghetti Pie, Rolls & Garden Salad 

Pork Chops & Rice O'le {New} & California Blend Veggies 
30 Minute Pumpkin Chili & Cornbread
Salisbury Steak W/Gravy, Whole Grain Pasta & Baked Acorn Squash
Taco French Bread Pizza  {Pizza Night}
Chicken Fajitas, Mexican Rice & Refried Beans 
Creamy Chicken & Noodles 
Honey Barbecue Meatloaf, Mashed Potatoes & Steamed Carrots
Cheesy Spanish Rice Skillet & Whole Grain Flour Tortillas 
Mummy Dogs, Skillet Macaroni & Cheese & Fruit {Halloween}
Breakfast Night - Pumpkin Patch Pancakes, Sausage & Eggs 
Crock Pot Beef & Broccoli, Brown Rice & Egg Rolls 
Grilled Chicken Alfredo Casserole & Garden Salad 
Barbecue Pork Roast, French Bread Rolls, Roasted Asparagus, Fresh Fruit 
Crock Pot Pot Roast W/Gravy, Potatoes & Carrots 
Rotisserie Chicken Soup {New} & Honey Wheat Rolls 
Smoked Sausage W/Apples, Skillet Potatoes & Roasted Broccoli 
Creamy Italian Parmesan Subs & Yogurt Fruit Salad
Skillet Lasagna, TX Garlic Toast & Garden Salad
Crock Pot Chicken & Dressing, Sauteed Green Beans & Baked Sweet Potatoes 
Taco Cups & Sopa de Conchas 
Copy Kat Pizza Hut Pan Pizza 
Easy Peasy Chicken Legs, Rice Pilaf Grilled Zucchini 
Franks & Beans, Kenny Rogers Corn Muffins, & Fruit Salad 
Barbecue Chicken & Bacon Pizza  & Pepperoni Pizza Bread  {Pizza Night}
Red Beans & Rice W/Smoked Sausage  
Greek Chicken & Potatoes & Yellow Squash & Green Beans {New}

Crock Pot Pumpkin Apple Cake 
Candy Corn Cake {New}
Lunch Lady Brownies 

Minnie's Chocolate Pie {New}


Chicken & Black Bean Burrito Bowls

Quick and easy burrito bowls consisting of brown rice, seasoned chicken, black beans, and a variety of taco toppings. #sponsored

If you've ever been to Chipotles chances are you've ordered one their famous burrito bowls. I know I've enjoyed my share of them a time of two, but having them too often can be an expensive habit. Basically a burrito bowl is just a regular burrito without all the fuss. I guess you can say it's really an deconstructed burrito in a bowl minus the tortilla.  

To make a burrito bowl you start by choosing a meat, chicken, beef or pork carnitas. Pick a rice (brown, white or cilantro lime), choose a bean variety, and finally add all your favorite taco style toppings. There are so many delicious toppings to choose from at Chipotles that it doesn't take much to go overboard. To maintain a little more control over my meal I love recreating my favorite restaurant dishes at home.    

Today's recipe for these Chicken & Black Bean Burrito Bowls is my way of saving a little money, while still enjoying one of my favorite restaurant dishes. These burrito bowls are super easy to make, and you can customize them any way you like. I love the simplicity of making my own burrito bowls, and how easily it is to control all of the toppings. 

My bean of choice is Bush's black beans, because they're crazy good, and packed full of protein and fiber. I've been working really hard on choosing healthier lunch options, and these burrito bowls are the perfect choice. I can easily get several meals out of just one recipe.   
I used Bush's Reduced Sodium Black Beans, but you can certainly use regular black beans, Bush's Seasoned Recipe Black Beans, or another bean variety. It's all about making this recipe your own. For the rice I chose to use brown rice (healthier option) cooked in low sodium chicken broth for added flavor. Lets get started on the recipe. 

These are the ingredients you'll need: Chicken breasts, chicken broth, taco seasoning, bush's black beans, Mexican corn, salsa or picante sauce, brown rice, fresh limes, cilantro, minced garlic & cumin (not pictured), avocado chunks, and Queso fresco cheese. 

In a large zip lock bag add the chicken breast, taco seasoning packet, splash of lime juice, and 1/2 cup chicken broth. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks. In a medium size pot, add one cup of brown rice, and 2 1/4 cups of low sodium chicken broth. 

Bring the rice to a boil, reduce heat, and simmer for about 40 minutes or until the rice is done. Remove from heat and fluff with a fork. Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces and set aside. 

In a large skillet over medium heat, add the rinsed black beans, Mexicorn, garlic, picante sauce, cilantro, splash of lime juice, cumin and chopped jalapenos (if using). Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.  

To assemble the burrito bowl, place a serving of cooked rice at the bottom of a bowl, add the black bean mixture, grilled chicken, and all your favorite toppings.  Enjoy!!!!

Chicken & Black Bean Burrito Bowls


4 - boneless, skinless chicken breasts
1 - packet taco seasoning
2 - 3 limes (fresh lime juice), separated
1 - 32 oz container low sodium chicken broth
1 - cup brown rice 
1 - can Bush's Black Beans, drained and rinsed
1 - 11 ounce can Mexican Corn, drained
1 - clove garlic, minced 
3/4 - cup picante sauce or salsa 
1/4 - cup chopped fresh cilantro
1/8 - teaspoon cumin 

Assorted Toppings:
avocado diced 
Fresh pico de gallo
Queso fresco cheese
chopped cilantro 
fresh lime juice 

In a large zip lock bag add the chicken breasts, taco seasoning packet, 1/2 cup chicken broth, and a splash of lime juice. Place the bag in the refrigerator and marinade the chicken breasts while the rice cooks. 

Place one cup brown rice into a medium size pot, and add 2  1/4 cups of low sodium chicken broth. Bring the rice to a boil, reduce heat, and simmer for about 40 - 45 minutes or until the rice is done. Remove from heat (keep covered) and fluff with a fork. 

Remove the chicken from the refrigerator and grill on a grill pan until done, cut into 1-2 inch pieces, and set aside. 

In a large skillet over medium heat, add the rinsed black beans, mexicorn, garlic, picante sauce, cilantro, cumin, splash of lime juice, and chopped jalapeno if using. Lightly mix to blend. Simmer the bean mixture for 10-15 or until heated through, and set aside.  

To assemble the burrito bowl, place a serving of cooked brown rice at the bottom of a serving bowl. Top with black bean mixture, grilled chicken , and assorted toppings. 

Servings: 4 

Cook's Note: one or two fresh jalapenos (chopped) can be added to the black bean mixture for more spice and heat. 


Mini Jalapeno Popper Muffins & {Giveaway has Ended}

Jalapenos, cheddar cheese, and cream cheese baked inside mini cornbread muffins. Everything you love about traditional Jalapeno Poppers in a corn muffin form. 
Hi everyone! Today I'm sharing my second post for Martha White and The Country Music Association. I've been in a rush trying to get my latest post on the blog, because time is running out to enter their fabulous contest. Martha White wants to send one of you to the to the 49th Annual Country Music Awards in Nashville, TN. The CMA Awards air live from the Bridgestone Arena on Wednesday, November 4th at 8/7 CST on ABC. 

I'm so excited that in 45 days (not that I'm counting LOL) I will be attending the CMA Awards live for a behind the scenes look at Country Musics Biggest Night™.  I would love for one of you to join me, so stop by Martha White's Facebook Page and enter daily for a chance to win a trip for two. 

Time is running out, so hurry, you only have until September 30th 2015 at 11:59 pm (ET) to enter. You can also click here for a list of the recently announced nominees for the CMA Awards. My fingers are crossed that Luke Bryan will win Entertainer of the year, so we shall see.

I also have a yummy recipe to share with y'all today!! Are you a fan of Jalapeno Poppers? If you are then you're going to love these Jalapeno Popper Cornbread Muffins. These tasty little muffins have everything you love about traditional jalapeno poppers, but in a mini corn muffin form.

When it comes entertaining  a variety of appetizers is always a must. Do you like to get together with friends and have an awards viewing party? Well, if you do these Jalapeno Popper Muffins are the perfect little appetizer for entertaining. I highly recommend doubling the batch, so there's plenty to go around. 

Trust me everyone is going to love these. For the jalapeno popper muffins I used a package of Martha White's Sweet Yellow Cornbread Mix, and packed them full of cheddar cheese, cream cheese, and jalapeno peppers. If you want them a little spicier you could always use Martha Whites Mexican Cornbread. Let's get started and I'll show you how super simple these popper muffins are to make.

To start you'll need to gather all your ingredients together. This recipe only requires 6 ingredients. You'll need one packet Martha White sweet yellow or yellow cornbread mix, milk, one egg, 2-3 fresh jalapenos, shredded Cheddar or Colby-Jack cheese, and cream cheese. That's it like I said super simple my friends.  

Prepare the cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine. Add the chopped jalapenos and shredded cheddar cheese to the batter, and mix until blended. 

Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to to each mini muffin cup. Press one cream cheese cube into the batter, and cover with additional batter until the muffin cups are 2/3 full. Bake 12 - 15 minutes or until the muffins are cooked through and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins. 

  Serve warm and enjoy!!!

Mini Jalapeno Popper (Cornbread) Muffins

1 - 6 oz packwt Martha White Sweet Yellow Cornbread & Muffin Mix 
1/2 - cup milk
1 - egg
2 - 3 - fresh whole jalapenos, chopped
1 - cup shredded cheddar cheese or colby jack
6 - ounces cream cheese, cut into 1 inch cubes

Preheat oven to 350 degrees. Prepare cornbread mix according to package directions, adding the milk and egg. Using a wooden spoon lightly mix to combine.

Add the chopped jalapenos and shredded cheddar cheese to the cornbread batter, and mix until blended. 

Using a one inch cookie scoop or a spoon, add one tablespoon of cornbread batter to to each mini muffin cup. 

Press one cream cheese cube into the batter, and cover with additional cornbread batter until muffin cups are 2/3 full. 

Bake 10 - 14 minutes or until the muffins are cooked and lightly golden brown on top. Cool in pan 10 minutes, then using a small offset spatula loosen the edges and remove muffins.

Serve warm

Recipe yields: 12 mini muffins   

Before I go I would love it if you would take a moment and stop by my fellow Martha White Baking Ambassadors blogs, and check out their creations. My blogging bestie - The Country Cook made these yummy Cornbread Sausage Bites

Stacey from Southern Bite made these crazy good Pulled Pork Cornbread Tarts, and Steph from Plain Chicken made some tasty little Club Sandwich Cornbread Bites. I say we all get together and have a buffet of appetizers, because everything looks delicious! I also have another fun giveaway for y'all! This month Martha White is giving away a Cornbread Prize Package. See below on how to enter. 

~ Martha White Giveaway ~ 
Winner of the Prize Package is: Comment #5 Colleen Bohn! 

Cornbread Prize Package Includes: 

Assortment of Martha White - Cornbread Mixes
1 - Set of Measuring Cups 
1 - Lodge Mini Guitar Skillet 
1 - Silicone Hot Pad

How To Enter:
  • Leave a comment (mandatory) on this post telling me your favorite Martha White Cornbread or Muffin Mix? 

Tweet the Following for a Bonus Entry:
  • Win a Martha White Cornbread Prize Package @mommyskitchen #marthawhite #CMAawards http://tiny.cc/a57m3x. (leave a separate comment that you tweeted). 

The Martha White Muffin Mix giveaway starts today September 18th 2015 end ends at midnight on September 27th 2015. This giveaway is open to US Residents only due to shipping charges.  One random comment will be chosen and winner will be notified via email. The winner will have 48 hours to reply or a new winner will be chosen. Good luck to everyone who enters. 


The Pioneer Woman's Kitchen Collection at Walmart {Recipe: Ree's Mexican Rice}

The Pioneer Woman's - NEW Kitchen Collection: dinnerware, cookware, bakeware, serveware, cast iron pieces, kitchen tools, and more!  #sponsored 
It's here the NEW Pioneer Woman Kitchen Collection Line!!! If you're a reader (who isn't) of the Pioneer Woman's Blog then you know she has been teasing us the last couple of months, with bits and pieces from her new Kitchen Collection. I was super excited when I heard Ree was coming out with a kitchen line. 

My initial thought was I hope her new line reflects all the country charm and vintage feel that I love so much about her blog. And second hopefully her kitchen assortment would be affordable, so everyone could enjoy it. I try not to get super excited about new kitchen gadgets and such when they first come out, because honestly, they are always so pricey that I can't ever afford them.  

Earlier this month I had the opportunity to preview a few pieces from The Pioneer Woman's New Collection, which will be in stores on September 14th, and I was very impressed. I was also pleasantly surprised to see that everything was very affordable, and available at Walmart! Every piece in Ree's collection is not only beautiful, but also very functional. 

Each piece in her collection are items that I would use on a daily basis. Nothing crazy or over the top. One of my favorite things about her dinnerware and serve ware is that each piece is simple enough for casual dinners, and fancy enough for entertaining. And best of all, all of the kitchen and dining pieces are mix and match so you'll get the perfect look every time!!!!   

Red is my favorite color and the color of my kitchen, so I knew I would fall in love with the Butterfly Vintage Speckle Frying Pan Set  ($29.72). Each fry pan set comes with two pans that measure 11 inches & 9 inches, and are made of durable enameled porcelain, with a non stick finish. The fry pans also have heat resistant - silicone handles, and the pans are oven and dishwasher safe. You gotta love that.

I took the fry pans for a test run and made Ree's Mexican Rice from her "Food From My Frontier Cookbook".  The pans are sturdy, light weight, and nothing stuck to the pan. In fact the Spanish rice just slid right out. 

I love all the personal little touches that Ree has added. Just look at that cute little butterfly on the side of the fry pans. It's little special touches like this that I love. 

There's also fun little personal signatures on her Rustic Silicone Utensil Sets.  Live, Laugh .... and Lick the Spoon! I love that so much detail went into the development of each piece. 

There are so many dinnerware designs to choose from. If you like flowers then this Vintage Bloom 12 Piece Dinnerware Set  is a great choice. 

My favorite is the Paige 12 - Piece Crackle Glaze Dinner Ware Set  in RED of course!!! I'm almost positive the dinnerware set was named after her sweet daughter Paige. Each 12 piece stoneware set includes: 4 - Dinner Plates, 4 - Salad Plates, and 4 Bowls. Each set is priced at $44.92 which is very reasonably.   

A few other pieces are this Flea Market Cow Creamer that comes in red, teal or floral and these timeless turquoise glass Adeline Sundae Bowls. The blue glassware is so pretty, and a few of the pieces come in blue, turquoise and plum. 

If you're familiar with the Pioneer Woman than you know she is obsessed with Mason Jars!!! I have to say I'm a little obsessed myself, so I was excited to see this 32 oz Mason Jar Set  was included in her collection. Once again Ree has made sure to add more of her personal touches with these embossed blue mason jars that say, "Simple Homemade Goodness"  with that cute little butterfly. A set of 4 are priced at $21.84 which is an awesome deal. 

Before I wrap things up I couldn't help, but to share a few of my favorite pieces from The Pioneer Woman's Collection. By far my favorite is the Flea Market Collection, so I will definitely being purchasing the red polka dot batter bowl, covered butter dish ( This butter dish is a must have ), decorative canister set, colorful mixing bowls, and the cake stand. As you can see I chose lots of RED, and all the pieces are interchangeable!!

I mentioned above that I made Ree's Mexican Rice from her cookbook "Food From My Frontier", so I'm sharing the recipe below. Enjoy!!! 

Mexican Rice - The Pioneer Woman 

2 - tablespoons canola oil
1 - onion, chopped
3 - garlic cloves, minced
2 - cups long grain rice
1 - 10 ounce can Rotel Diced Tomatoes & Green Chilies
1 - 14.5 ounce can whole tomatoes 
1 - teaspoon ground cumin 
1/4 - teaspoon cayenne pepper
1 - teaspoon kosher salt
2 - 3 cups low sodium chicken broth
chopped fresh cilantro, for garnish

Place the oil in a large skillet over med-high heat.  Add the onion and garlic, and cook for 3-4 minutes. 

Reduce heat to low and add the rice. Cook over low heat for 3 minutes, stirring constantly so the rice doesn't burn. Add the Rotel, tomatoes, cumin, cayenne pepper, and salt. 

Stir to combine and cook for 2 minutes. Add 2 cups of broth and bring the mixture to a boil. Reduce the heat to low, cover and simmer for 10-15 minutes more, or until the rice is done. 

Add more broth as needed, the rice should not be sticky. Just before serving sprinkle fresh cilantro on top. 

Recipe source: PW Food From my Frontier

My local store has a ton of her new items in stock, and Walmart.com is re-stocking items online, so I hope everyone will check out The Pioneer Woman's new collection. I can tell you it's so much more beautiful seeing it all in person. Which ever of the pieces are your favorite you can find everything you need for cooking, dining, and entertaining at an affordable price with The Pioneer Woman at Walmart.   


Ham & Cheese Hand-Wiches {Kid Friendly Ideas}

Kid Friendly Ham & Cheese Hand-Wiches (perfect for little hands) using Rhodes® Frozen Bread Dough. #sponsored 

Hi everyone! I'm back sharing another tasty recipe using Rhodes® frozen bread dough. For this months guest post I was asked to share an easy kid-friendly recipe for the Rhodes Kids Baking Blog, so today's recipe is for these easy Ham & Cheese Hand-Wiches! These yummy ham and cheese rolls are super simple to make thanks to some help from Rhodes® Frozen Dinner Rolls

These hand-wiches are soft, delicious, and stuffed full of deli ham and cheddar cheese. They kind of remind me of store bought hot pockets, but more of a semi-homemade version. My daughter loves ham and cheese hot pockets, so she really loved these stuffed rolls.  

These ham and cheese rolls are made by rolling out one frozen dinner roll into a circle, and layering on deli ham and cheese. Fold the dough to make a half circle, brush the tops with a egg wash, and bake (no rising required). 

These yummy little ham-wiches are perfect for little hands, so serve them for lunch or a quick after school snack.  These hand-wiches are also freezer friendly, so if you have any leftovers, or want to make a double batch they're perfect to freeze. When ready to eat just defrost and reheat in the microwave. 

Stop by the Rhodes Kids Baking Blog where I'm guest posting and, sharing the recipe for these Ham & Cheese Hand-wiches.

Click here to get the full recipe 

While you're there check out these cute little Jam Bellies from Pebbles & Piggytails. I can't wait to try this recipe.   

Cook's Note: Another yummy variation would be pepperoni and mozzarella cheese for pizza hand-wiches. 


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