I love the simplicity of this one-pot macaroni and cheese; however, after 20 hours in the car with Kiddo (who, by the way, was a car-traveling champ) in the last four days I wasn’t really feeling the urge to watch the pot as closely as I would need to in order to avoid a boiled-over-milk scene on the stove.
I also had some pimentos that had ripened in the garden while Kiddo and I were gone.
So I crossed my fingers and totally made up tried this — and it worked!
Pimento macaroni and cheese
- 3 Tbsp. all purpose flour
- 3 Tbsp. butter
- 2 cups milk
- 1 tsp. salt
- 1/2 tsp. dijon mustard (optional)
- 1.5 cups dry pasta
- 2 cups shredded cheese
- 3 fresh pimentos, peeled (like this, only tiny), seeded and minced
- Preheat oven to 375F
- In a heavy, oven-safe sauce pot melt butter till foam subsides, then add flour and whisk until fully combined; add milk while whisking and turn off stovetop heat
- Stir in salt, mustard, dry pasta, cheese, and pimentos; cover pot and place in oven
- Cook for 30 minutes, stirring halfway through; top with additional cheese and uncover for the last few minutes if you so desire
When we signed up for our CSA this year we knew we weren’t veggie-adventurous enough for the produce share, so we went with the meat and eggs option.
Eggs. Oh my moly the eggs. The EGGS! They are so good but they are taking over my house. It’s like kale, but the carnivore version.
In an attempt to use up some a bunch of them at once I came up with this ridiculously easy little number. It was SO quick, and crazy filling with all the protein in there.
- 1 pound breakfast sausage
- 1 cup shredded cheese
- 6-8 eggs
- Salt and pepper
- Preheat oven to 350F
- Brown sausage in a non-stick skillet, crumbling as you go; drain out grease
- Sprinkle in cheese
- Beat eggs and add some salt and pepper, then pour over sausage/cheese mixture in the skillet; adjust amount of eggs for size of your skillet, obviously
- Bake at 350 for about ten minutes until eggs are set in the center. Breakfast is served!
This recipe comes from my great grandma, who maybe named it thusly? Or maybe that was always its name? Either way, it is, indeed, one of the easiest desserts you’ll ever make.
Lazy woman’s peach cobbler
- 1 cup sugar
- 1 cup flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 stick butter
- 1 cup milk
- 3 cups fruit (cut up; don’t drain)
- Combine sugar, flour, baking powder and salt; cut in butter like you’re making biscuits, or pulse in a food processor, then stir in milk till well combined
- Pour batter into a buttered cast iron skillet or baking dish and top with fruit and its juice
- Bake at 350F for 45 minutes; sprinkle sugar on top for the last few minutes of baking
What it is:
- Crazy easy to make with only two ingredients
- Completely natural, chemical free
What it’s not:
- Loaded with high fructose corn syrup
- Neon (because, um, ew)
What’s not to like?
Homemade sour mix
- 16 ounces simple syrup
- 12 ounces key lime, lime or lemon juice or some combination thereof
- Stir or shake to combine
See? Crazy easy. And you can customize it, of course, and make it a little more sweet or a little more sour — whatever floats your boat. Or your margarita shaker.
Try not to be blown away by the beauty of that picture, okay?
I saw bottled simple syrup for sale the other day for a kind of ridiculous price and I was kind of horrified. Its name is no accident, folks; this stuff is crazy easy to make.
- I fill my glass Pyrex to the one cup mark, then pour in one cup of sugar, and microwave. I leave a chopstick in it while microwaving because it helps the bubbles escape as it comes close to a boil, and because it’s handy dandy for stirring it every so often
- Microwave the syrup for a minute or so at a time, stirring after each minute, till the sugar is completely dissolved, then set on the counter to cool
- I store mine in a Wilton squeeze bottle, but any bottle or jar will work just fine.
Now you’re all set to make key lime amaretto sours! Iced coffee! Key lime margaritas! The possibilities are endless.