This soup is super-easy; it uses mostly canned ingredients, and the most time-consuming task is chopping up an onion and pepper. This recipe makes a milder soup, but you can substitute in spicy enchilada sauce, a can of “hot” or “Mexican-style” tomatoes, or add a can of diced green chilis for more heat.
Read more
This dish uses a few processed food items (namely, cream of chicken soup and refrigerated biscuit dough), but cooks up in about 30 minutes and makes a delicious meal. I won’t ever pretend it’s health food, but in addition to being cozy and stick-to-your-bones filling, it’s quick, easy, and doesn’t involve a ton of clean-up afterward.
Read more
This one is a family favorite. I first saw it on a friend from high school’s FaceBook timeline and had to ask how she did it since it looked so good! Both Dave and Pax love this recipe and it’s super easy to make. The beef comes out juicy and fall-apart tender with plenty of savory (but not spicy) flavor. I like to toast some Italian-style bread and make sandwiches, but it would be equally good with another starch like noodles or potatoes, or served by itself!
Read more
My boyfriend, Dave, came home from his parents’ house the other day with a hugebag of peaches. Turns out his parents get fresh Georgia peaches from a truck each summer. We ended up with more peaches than we could possibly eat fresh in a short amount of time, so I made some of them into a peach pie. I’ve made plenty of fruit pies before, but never a peach one… it turned out pretty well!
Read more