Author: Engineered Mama

I'm an engineer. I'm a mom. I find myself discussing everything from motherhood and housework to image registration MATLAB algorithms at work... yeah... all of that in one day makes for an interesting (to me anyways) life. I finally decided to write it all down and share my biased insight on all things mom, all things wife, and all things engineer. So, you could say I'm an engineered mom. "Charm is deceptive, and beauty is fleeting; but a woman who fears the Lord is to be praised." Psalm 31:30 I would love to hear from you! engineeredmama.blog@gmail.com
Loaded Chicken and Broccoli Soup

Loaded Chicken and Broccoli Soup

by Engineered Mama ♥ 0 Leave a Comment

I love chicken soup and I particularly love it when it’s easy! This recipe has it all-potatoes, creamy broth, bacon, chicken, vegetables. It’s the perfect full-of-flavor soup. The best part? Rotisserie chicken makes it easy for a weeknight.

Ingredients

  • 1 Tbsp unsalted butter
  • ½ cup finely chopped yellow onion
  • 1½ lbs yellow baby new potatoes, scrubbed and quartered
  • 2 Tbsp all-purpose flour
  • 1½ tsp garlic powder
  • 1½ tsp onion powder 
  • 6 cups unsalted chicken broth (or use homemade bone broth)
  • 2 large heads broccoli, cut into bite-size pieces
  • 2 cups shredded rotisserie chicken
  • 8 ounces reduced-fat cream cheese, cubed and softened
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese (optional, for topping)
  • ½ cup sour cream (optional, for topping)
  • Crumbled, cooked bacon (optional, for topping)
  • Diced scallion (optional, for topping)

Directions

  1. Melt butter in a large pot over medium heat. Add ½ cup onion and cook stirring often, until softened, about 2 minutes.
  2. Add quartered potatoes, flour and garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.
  3. Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in chicken, the softened cubed cream cheese, cream and salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.
  4. Serve with desired toppings.
How to Germinate Alocasia Corms

How to Germinate Alocasia Corms

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One thing I’ve learned about alocasias is that they HATE having their roots disturbed. I attempted to rehab this grocery store clearance find with utter failure. The good news? It had a TON of corms! Here’s a step-by-step guide to growing your own alocasia from a corm. It’s easier than you think!

Locate and Remove Corms

Find corms by gently checking the soil during repotting. Alocasias hate having their roots disturbed, so be very careful and try not to break up the root ball.

Remove the corms from the soil and allow them to dry for a day or so.

Germinate the Corms

Gently scrape the outside shell of the corms away from the inner portion. They’re kind of like a root vegetable, so be very gentle.

Once the outer peel is removed, place the corns in a Ziploc bag with a slightly damp paper towel. Allow the corms to germinate or in other words, to sprout just slightly.

Plant Corms

Place the corms that are starting to sprout into soil in a pot. Don’t allow them to get too damp, but don’t allow them to completely dry out. They will eventually begin to sprout. I plant several in one pot as not all will make it. I usually have one corm per every four that I pot make it through.

Corms have been the saving grace of my poor alocasias that don’t make it. It’s fun to see them har beautiful leaves come from corms!

Copycat Pasta Bravo

Copycat Pasta Bravo

by Engineered Mama ♥ 0 Leave a Comment

Yes, another pasta. Who doesn’t love a good pasta?! When I’m in the mood for a red, but creamy sauce this is what I always crave. I was determined to try this one myself and this recipe did not disappoint! Now, if only I could perfect the bread they serve…

Ingredients

  • 1 lb. Rigatoni pasta
  • 1 lb. boneless skinless chicken breasts, filleted or sliced very thinly
  • 8 oz. white mushrooms sliced
  • 1 14 oz. can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted red peppers
  • 5 Tbsp chicken stock
  • 4 Tbsp extra virgin olive oil
  • 3 Tbsp butter, divided
  • 3 cloves garlic minced
  • 1 Tbsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp. dried oregano

Directions

  1.  In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side until cooked through and internal temperature reaches 165 degrees F. Remove chicken onto a cutting board and slice into bite-sized pieces and cover to keep warm. 
  2. Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
  3. While preparing the sauce, cook and drain the pasta according to package directions for al dente. Set aside.
  4. In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, chicken stock, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally. 
  5. Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers. 
  6. Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
  7. Toss the cooked pasta in the Bravo sauce. Add in the mushrooms and chicken. Serve warm and top with shredded Parmesan if desired.
Lemon Parmesan Ditalini Pasta

Lemon Parmesan Ditalini Pasta

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Who doesn’t love pasta? This recipe was great in a pinch on a weeknight when we needed sleeting filling and a bit heavier than our usual One Pot Cheesy Sausage Pasta. It comes together quickly and you can add a protein or serve it by itself as a side. It’s a new go-to in our house!

Ingredients

  • 1 16 oz box Ditalini pasta
  • 3 Tbsp extra virgin olive oil
  • 4 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 Tbsp finely chopped shallot
  • 1/2 cup heavy cream
  • 2 1/2 cups chicken broth or stock
  • 1/2 cup water
  • 2/3 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Crushed red pepper to taste
  • 1 lemon
  • Protein (chicken, smoked sausage, ground turkey), if desired

Directions

  1. Heat olive oil, minced garlic, and shallots in a medium size pot over medium to medium-high heat until soft and fragrant.
  2. Add ditalini and stir for approximately a minute, being careful not to burn the pasta. Stir in seasonings.
  3. Add chicken broth and water and bring the mixture to a boil. Allow the mixture to boil until the liquid is mostly absorbed by the pasta.
  4. Add heavy whipping cream and mix well. Stir in butter and the juice of one lemon.
  5. Stir in grated Parmesan cheese until well incorporated and melted. Stir in protein such as chicken or smoked sausage if desired.
  6. Serve with fresh Parmesan and lemon zest.
Greek Turkey Meatball Gyro Bowl

Greek Turkey Meatball Gyro Bowl

by Engineered Mama ♥ 0 Leave a Comment

What makes this healthy recipe so great is the ease of customization. The protein and rice form the base and the rest can be filled in by preference or what you happen to have on hand!

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 cloves garlic, minced
  • 1/4 large red onion, diced very finely
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup chopped fresh dill
  • 1/2 Tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Bowl

  • Rice, cooked per package directions (any kind of rice or quinoa is great in these bowls)
  • Chopped cucumber
  • Grape tomatoes, halved
  • Roasted potatoes (check out this great recipe for easy roasted potatoes!)
  • Crumbled feta
  • Tzatziki sauce
  • Any other desired toppings

Directions

  1. Heat oven to 350 degrees F. In a large bowl, add ground turkey, minced garlic, and diced onion.
  2. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined and form 1” meatballs and place on a baking sheet.
  3. Bake meatballs until the internal temperature reaches 165 degrees F, about 30 minutes.
  4. Serve over rice with other desired ingredients and enjoy!
Copycat Chipotle Cilantro Lime Rice

Copycat Chipotle Cilantro Lime Rice

by Engineered Mama ♥ 1 Comment

I wish I knew how easy this was so long ago! Whether you prefer instant rice, Instant Pot rice, or to boil rice this recipe is as easy as it is delicious!

Ingredients

  • 1 cup rice, prepared per package directions (white, brown, jasmine, or basmati work great)
  • Juice of 1/2 lime
  • 1/4 cup finely chopped cilantro
  • 1 tsp salt (if none was used during rice preparation)
  • 2 tsp olive oil

Directions

  1. Cook rice per package directions.
  2. Add remaining ingredients to rice and stir well to incorporate.
  3. Serve with your favorite entree and enjoy!
Easy Birria Tacos

Easy Birria Tacos

by Engineered Mama ♥ 0 Leave a Comment

I love birria tacos, but they intimidate me! This is a cheater recipe, so if you’re looking for a legitimate birria recipe, sorry, but this isn’t it! This recipe uses an easy Slow Cooker Mississippi Pot Roast recipe to make this a quick and easy weeknight meal. Pair it with black beans or cilantro lime rice and you can skip the restaurant! If you love your birria tacos extra crispy, skip the frying pan and use an air fryer!

Ingredients

  • Beef, shredded (see Mississippi Pot Roast for instructions)
  • Shredded mozzarella or Monterey Jack cheese
  • Soft, corn tortillas
  • Chopped yellow or red onion (optional)
  • Fresh cilantro (optional)
  • Pico de gallo or salsa (optional)
  • Sour cream (optional)

Stovetop Directions

  1. Heat a frying pan to medium heat. Dip each side of a corn tortilla into the drippings from the roast beef and add to the heated pan.
  2. Add a small amount of shredded cheese, meat, more shredded cheese, and any other additions such as cilantro or chopped onion to one side of the tortilla.
  3. Fold the tortilla over and allow the taco to heat until crispy on one side. Once crispy, flip to the other side.
  4. Remove from pan once both sides of the tacos are crispy and repeat with additional tacos.
  5. Serve immediately with desired toppings and sides.

Air Fryer Directions

  1. Preheat the air fryer to 400 degrees F.
  2. Dip each corn tortilla in the Mississippi pot roast drippings making sure to coat each side.
  3. Place the tortillas in the air fryer. Place cheese on one side of the tortilla, top with 1-2 Tbsps of beef, then top with some additional cheese. Fold the tortillas over to form the taco.
  4. Air fry the tacos at 400 degrees F for 4-8 minutes, flipping half way through until the cheese is melted and the tacos reach a desired crispiness.
  5. Remove the tacos and serve with the desired toppings.
How to Clean White Baseball Pants

How to Clean White Baseball Pants

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If you know me at all, you know my hatred of white baseball pants. I protest them so loudly I even proudly wear my “Moms Against White Baseball Pants” to many games. Even with all of my protesting, here we are with white baseball pants since they were required on past teams.

If you’re part of the white baseball pants club, here are some of my tried and true tips to keep them sparkling white!

Treat and Presoak

Home Depot and Lowe’s buckets aren’t just handy for home projects. They’re a critical part of my laundry arsenal. Add a bit of powdered Biz into the 5 gallon bucket and fill it with warm water. Spray any stains on the pants liberally with Shout. Allow the pants to soak 24 hours.

Regular Wash

Add the pants to the washing machine after soaking with regular detergent as usual. Add a small amount of powdered Oxy Clean White Revive to the washing machine drum and wash as normal in a slightly warm or warm cycle. If any stains persist, spray with Shout again and scrub and wash with Oxy Clean White Revive again.

Easy Greek Yogurt Bagels

Easy Greek Yogurt Bagels

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As I was listening to a podcast the other day (I know you’re interested in what I was listening to now, aren’t you? Shout out to Office Ladies!) a guest mentioned that their favorite thing to make was dough made out of self rising flour and Greek yogurt. They said the possibilities are endless from pizza dough, bagels, biscuits, anything really. I didn’t have any self rising flour on hand, so I thought I’d do some Googling for other options with Greek yogurt.

What I found was a recipe from skinnytaste. This recipe can only be described as a bagel that resembles a Red Lobster Cheddar Bay biscuit. I honestly don’t know any other way to describe these bagels. They are absolutely delicious! You can customize them any way you choose-plain, everything, poppyseed, sesame seed, anything goes!

Ingredients

  • 1 cup unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 teaspoon kosher salt (less if using table salt)
  • 1 cup non-fat Greek yogurt
  • 1 egg white (or whole egg, beaten)
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Directions

  1. Preheat oven to 375F. Place parchment paper on a baking sheet. Spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels (or make a ball and poke a hole in the center then stretch it slightly).
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Easy Slow Cooker Pork Rice Bowls

Easy Slow Cooker Pork Rice Bowls

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I never quite know how to prepare pork, so I continually search for new ways to use pork as a main protein in dishes. These pork bowls come together quickly and are great if you have leftover pork. I love using a slow cooker pork recipe for these bowls.

Ingredients

  • Pork (see this easy slow cooker pork recipe for inspiration)
  • Desired vegetables: fresh spinach, cucumber, red onion, squash or zucchini, sweet potato, hash brown potatoes, cabbage (red or green), carrots, edamame, snow peas, or any other desired vegetables
  • Preferred rice (horrible at cooking rice? No problem! Check out these simple rice tips for Instant Pot rice)
  • Glass noodles (optional)
  • Other protein of choice (optional)-fried, boiled, soft boiled eggs, diced chicken, and beef are great options
  • Sesame seeds for garnish (if desired)
  • Sauces-add your favorite Yum Yum, hoisin, or teriyaki sauce for more flavor

Directions

Add all ingredients to the bowl and ENJOY! This meal is great because it is so customizable. There is something for everyone in this dish and it’s a great quick meal with things you already have on hand.