Cast Iron Roasted Potatoes

Today I bring a very simple recipe. I roast potatoes all the time, and the easiest is just spread out on a foil-lined baking sheet. But, after making them in a cast iron skillet on repeat, it is a super easy and speedy way to make the potatoes crisp on the outside and buttery soft on the inside.

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Tomato and Egg, with Beef

Do I need to have a whole recipe post dedicated to this? Maybe not…but I do feel it is important to know ways to make leftovers more interesting. Let’s say you made the tomato and egg dish from my last post and had leftovers but wanted something different…well, here you go.

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Tomato and Egg

One of K’s favorite dishes from home is tomato and egg. I never heard of it before we dated, but his mom makes a really great version of it.

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One Pot Shrimp and Couscous

I am always leery of recipes that say you can do things in one pot (they often seem overly complicated for solely the reason of one pot), or of shrimp recipes since they are often overcooked. Well, this recipe managed to work and is easy while also being delicious. We were all fans. Next time I will definitely add the full 2 pounds since last time I added only one pound and then added a second pound when I reheated the leftovers.

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One Skillet Crispy Chicken

I can’t tell you how many times I have made this recipe. I often just make it without vegetables because I want the chicken, but you can also turn it into an entree and side dish meal.

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Homemade Fast Tomato Meat Sauce

I almost made this a Wayback Wednesday post, but I decided that 1) There is no “way back” time frame when I have been making this sauce regularly for years and 2) It deserves its own new recipe post versus sharing small edits.

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Wayback Wednesdays: Milk Bar Brownie Pie

After making the liquid cheesecake again, I finally used the remnants of it to make this pie. And once again, this was me remaking a recipe from years ago.

It’s fairly easy compared to most of the Milk Bar recipes, but my brain was being a bit slow, so I got confused. I barely had enough graham cracker crumbs to make the crust, mostly because I didn’t realize I needed some for the rest of the pie. But, it turned out fine, anyway.

There was one big difference I noticed…

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