All I want to eat lately is comfort food. I know this directly correlates to the season -- not the weather, necessarily, since it's been pretty mild here, but (...)
I tend to shy away from labels like “man food” and “girl food.” I mean, come on: Food is food, am I right? I enjoy the heck out of a big, juicy T-bone steak, (...)
I have another great Crock pot recipe for you today. I'm always looking for new and creative chicken recipes to add to my repertoire, and this is definitely a (...)
I struggled a lot with what to call this recipe. The original title was “Crescent Roll Lasagna” but it’s not technically lasagna. Not that I’m, like, a lasagna (...)
Lately, Joe and I have been doing a lot of what I call "thrown-together" eating -- making random meals thrown together with the ingredients we have on hand. (...)
I grew up eating Stove Top Stuffing. I grew up eating meatloaf. So when Ibegan seeing recipes float around for meatloaf made with stuffing mix, it seemed like (...)
Every time I make this meal, I go back and forth about whether or not I should post it here. After all, it’s so simple, and I think everyone already has a (...)
I always used to think side dishes were so hard. That is, until roasted potatoes came into my life. Season them with salt and pepper, bathe them in olive oil, (...)
To decide what to cook for our first meal in the new kitchen, I turned to my husband. I could already guess what he'd choose for his "First Supper," if you (...)
Ground beef stroganoff was one of my favorite meals growing up. I have a recipe for "updated," "healthier" stroganoff that I sometimes make, but last night I (...)
I can't believe I'm saying this, but last night, I made a Paula Deen recipe that was actually a little bit disappointing. I'd been looking forward to trying (...)
This time of year, I really start to miss my mom. With the holidays upon us, it's even more apparent that she's not here to share them. Whenever I feel like (...)
I may have mentioned once or twice or 1200 times that my oldest son hates cauliflower. He’s a great vegetable eater (even if he doesn’t eat much else these (...)
Last week I was browsing recipe websites, looking for inspiration, when I saw this recipe for corned beef hash on The Food Network's main page. I love corned (...)
I think every family has its own version of “cheesy potatoes.” Our family actually has two versions. There’s my dad’s “party potatoes,” which are so freakin’ (...)
I love buffalo wings. I mean, really, who doesn't? I love that spicy, buttery sauce and the way the breading and sauce on the chicken sticks to my fingers (...)
I struggle with breakfast.I mean, not with eating breakfast. I love to eat breakfast foods at all hours of the day. The part that I struggle with is the making (...)
At my office, we celebrate birthdays with a potluck-style meal or a group lunch at a restaurant, and someone always brings cake for dessert. Sometimes that (...)
If I have one weakness when it comes to "fair food," it would definitely be corn dogs. Oh, wait: I just remembered funnel cakes. So, I guess have two (...)
Yep. Cream cheese again. This time it’s the star ingredient in these creamy, spicy, flavorful chicken enchiladas that Joe has pronounced his new favorite (...)
How can I describe last night's dinner? It was...it was like my grandma's house: pure comfort, tasting like the best food memories I have. These pork chops (...)
Whether or not today’s recipe appeals to you is, I think, going to depend a lot on where and how you grew up. For me, ham and beans is pure comfort food. The (...)
It’s rainy, chilly, windy and gray outside today, so it seems like the perfect day to share this recipe, which will warm you up from the inside out.Believe it (...)
As soon as I saw this recipe, I knew I had to find an excuse to try it. The problem is that I don't entertain very much, so there are very few reasons to make (...)
Three packet pot roast and leftover hash with eggs
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I've only ever made pot roast one way: cooked in the Crock pot all day long with salt and pepper, garlic powder, bay leaves, and thyme. That's the way my mom (...)
