Bob and I celebrated our 2-year wedding anniversary on Wednesday. Originally, we had decided to go out for dinner, but then changed our plans at the last minute. This dinner turned out to be delicious and fun to make!« Continue »
Typically, fajitas are best served sizzling, right off the gril or skillet. However, when you prefer to have dinner waiting for you, this is a great alternative. It should curb any fajita craving just fine! And if you plan it right, it’s an opportunity to have plenty of leftovers.« Continue »
I’ve started a fantastic habit of throwing a bunch of chicken breasts into the slow cooker about every other week. I make enough that Bob and I have leftovers for days. « Continue »
Last week, one of my Friday’s Five pointed out a recipe that had caught my attention. I was intrigued with the idea of adding pumpkin to chili after reading about it on Corrie Anne’s blog. I asked her if the chili tasted pumpkin-y (because that didn’t sound very appealing), and she replied that it didn’t and instead offered a creaminess and thickness to the chili. Interesting!« Continue »
I really like chili. Especially as the temperatures begin to drop and the leaves are changing here in the Chicagoland area.
It’s the perfect soul-warming food that can be full of good-for-you ingredients. In fact, I usually change the ingredients based upon what I have available.« Continue »
I had chicken breasts that I wanted to prepare (for dinner and use leftovers for lunches), when it occurred to me that using the slow cooker would make my life a lot easier.
Instead of a standard broth, I thought this would be the perfect opportunity to use leftover wine I had in the refrigerator.« Continue »