Here’s the thing. Two things actually:
1. Oatmeal is really good for you
2. I hate oatmeal
On a mission to somehow learn to like it, I have discovered the answer: BAKED oatmeal. This comes out as a cross between oatmeal cookie and some kind of oatmeal crisp topping. And it’s for breakfast, people!
Here is my thermometer one morning on yogurt making day; this is a day during which I desperately needed my thermometer to work. See this? That is my thermometer registering 103 degrees. Please to notice the probe is sitting on the counter. This. Is. Not. Good. After a lot of quality time with Google, I [...]
It’s cold here. Yes, it’s the South and I am a big baby about cold but I swear: it’s actually cold.
And cold, of course = comfort food.
This is where the cultural divide comes in. One of my favorite comfort foods is a dish my mother used to make: ~ ground beef, browned and [...]
I had some frozen bananas to use, so I pulled up the recipe for Aunt Mickey’s Famous Banana Bread from Rumble in the Kitchen. This recipe is brilliant! So quick and easy. My crap bakeware and I take full responsibility for the partial failure of these muffins.
I wanted to make mini muffins with the [...]
The Kiddo has a nearly unholy love for yogurt. It is his fail safe, will-eat-anytime food even when he won’t eat anything else. I make it myself for two reasons: 1. It’s SO much cheaper. A quart of organic milk to make my own yogurt costs me $1.50. A quart of organic yogurt in the [...]
January is the perfect time for a pot of tortilla soup! My friend Rachel gave me this recipe after I devoured admired a pot of it at her house. And it’s so easy to make!
Print Tortilla Soup
2 cans black beans 1 can corn 1 can diced tomatoes
1 can Ro-Tel
3 chicken breasts, boiled and shredded
Chicken broth from boiling the chicken
1 packet taco seasoning
1 packet dry ranch seasoning
Shredded cheese — cheddar, colby, jack or some combination thereof
Boil the chicken in plenty of water till it’s cooked through
Shred the chicken and set aside the resulting broth
Stir together beans, corn, tomatoes, Rotel, spices and chicken in a pot
Add in chicken broth till it’s as soupy as you like it
Simmer for at least 30 minutes, then serve with Fritos and cheese on top
You can play with these ingredients at will. It’s not exact at all! Like more beans? More corn? Run with it. Also easy to make with bags of frozen veggies if you’re making a bigger pot. Speaking of which, this soup freezes beautifully. I make gigantic batches and freeze supper-sized portions for easy weeknight meals. Also great with cornbread!
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