Progresso broth provides a simple addition to this creamy chicken chowder packed with Green Giant veggies. A hearty dinner served with Pillsbury crescent dinner rolls!
I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I'd never shared the recipe here on my totes cray recipe blog. So yesterday, as I whipped some...
Whatever you do, DON'T MAKE THESE! They are so addictive! It'd probably be healthier to eat an entire dinosaur leg than a handful of these. They are so good!
A tasty chili recipe made in a slow cooker with a mixture of ground beef, onion, garlic, bell pepper, chili powder, cumin, tomato, beans, and jalapeños.
This is our latest favorite meal, enjoyed outside on our deck on a warm evening. Eaten warm or cold, this simple burrito bowl is a tasty, satisfying treat!
You know the old saying, "March comes in like a lion and goes out like a lamb?" Here in Pennsylvania, with a predicted high of 23 degrees on Thursday, we're still waiting for the roaring to die down.It's been hard to be a runner this winter, what with The Polar Vortex and the multitude of winter storms with ridiculous, Weather-Channel-generated names like "Maximus" and "Titan." But it's always a little easier to get out for a cold and/or snowy and/or blustery run when you know you have a warm and delicious meal (or reheatable leftovers from one) waiting in your kitchen.
What's the difference between a calzone and a pizza pocket? This is one of the mysteries of life I hope to one day know the answer to. We love calzones in our house! Always have, always will.
I have to admit I've never understood the popularity of the "Sunday brunch" at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn't mean I don't love a pile of pancakes and a fried egg or two; it's just that I prefer them from the comfort of my own home.
The first time I discovered ramen noodle salad was a culinary revelation. (Yes, those 99-cent ramen noodles.) It was sweet, tangy, and crunchy all at the same time, and it was a far cry from the creamy Southern slaws of my youth. Needless to say, I was hooked.
