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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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Grown up Hamburger Helper

on June 27, 2023

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Artichoke and Chicken Pasta

on November 29, 2020

chicken main dishes pastas Quick Dinners

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Chicken Marsala

on October 27, 2020

chicken desserts

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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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Greek Chicken Skewers

on August 22, 2020

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Chicken with Artichokes and Mushrooms

on August 08, 2020

chicken main dishes pastas

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Moroccan Chicken

on July 28, 2020

chicken main dishes

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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...

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.

Grown up Hamburger Helper

I didn't intend for this to be a nostalgic version of a childhood favorite but here we are! Ingredients: 1lb Ground Pork 1 box of medium shells 28oz can of crushed tomato with basil small yellow onion two cloves chopped garlic 2-3 tablespoons capers salt pepper garlic powder onion powder oregano grated parmesan romano cheese You can used ground beef in place of the ground pork but I feel the pork gives an extra flavor. Start by cooking your ground meat with salt, pepper, garlic powder, and onion powder. Add in a small diced yellow onion and two cloves of chopped garlic. Once the meat is cooked through and the onions translucent add a can of crushed tomatoes with basil. Add additional salt, pepper and garlic powder to your liking. Add a teaspoon or two of crushed oregano and two heaping tablespoons of capers. Boil your pasta according to the package directions, drain and mix with the meat and sauce mixture. Add in three tablespoons of grated romano parmesan and toss. Kitchen...

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...

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.

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.

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!

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...

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...

Chicken Marsala

I say this a lot, but this is another one of those dishes you think would be difficult to replicate but it is so simple. What you need: 3 boneless, skinless chicken breast Flour for drenching Olive Oil Salt and Pepper to taste 1 1/2 cup Marsala Wine 2 tablespoons salted sweet cream butter 16oz of washed and sliced white button or baby portabello mushrooms Parsley Start by thinly slicing your chicken. Heat Olive Oil in a deep frying pan. Mix salt and pepper with the flour and lightly drench each piece of chicken. Fry lightly on each side until slightly golden. As the chicken cooks, transfer to a baking dish. Once all the chicken is done, add in two tablespoons of butter, the mushrooms and salt and pepper to taste. Cook until the liquid from the butter and residual oil is gone and the mushrooms are soft. Add in the wine and simmer for about four minutes or so. Pour your wine and mushroom mixture over the chicken and place in a 350 degree oven, uncovered for 15 minu...

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