How To Make Chicken Rice Soup

September 25, 2014 (Updated September 25, 2014) by
Fowl, Soup

I don’t remember when I first tried one of the ready-to-eat rotisserie chickens at Costco, but now I probably get one about once every two weeks. (The fact that I drive past Costco on the way home doesn’t hurt.) During the summer I love that we can have dinner without heating up the kitchen. In the fall, I can do chicken soup without having to deal with butchering a raw chicken – which I hate.

Usually I use leftovers for the soup, but even starting from the whole chicken it only takes about 15 minutes to prep the chicken and another 15 minutes hands-on to put the soup together.

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How To Make Spaghetti Sauce

September 18, 2014 (Updated September 18, 2014) by
Dressing / Sauce

I won’t lie, there are some pretty good pre-made sauces you can get for about what it will cost you to make this. But if you’ve ever come home to the smell of sauce that’s been simmering all day, you know that a jar just can’t capture that.

Lately I’ve been doing my sauce the same way every time: saute some onion, add pesto, add tomatoes, etc. For this version, I wanted to go really simple. Everything in it can come out of your pantry, and it takes about 5 minutes total hands-on time. (Not counting making the meatballs.)

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How To Make Meatballs

September 11, 2014 (Updated September 18, 2014) by
Beef, Dinner

You can really put a lot of time and effort into making meatballs. I like when a restaurant does something special with them, but if it’s my work we’re talking about, “easy to make” seems to make them taste a whole lot better.

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Cooking Meatballs in Tomato Sauce

September 4, 2014 (Updated September 3, 2014) by
Dressing / Sauce, Technique

I was just reading a tip about adding the sauce to your meatballs when you bake them in the oven. I of course started craving meatballs and was just about to try that method when I remembered, “Didn’t all the moms when I was growing up cook their meatballs in the sauce?”

Why yes, I believe they did. And I remember the sauce had this distinctive taste that you just don’t find anywhere today. So I figured I’d give it a shot.

How did it turn out? Let’s just say I won’t be pre-cooking my meatballs any more.

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It’s hummus, it’s guacamole, it’s … hummamole

August 29, 2014 (Updated September 1, 2014) by
Side

The smooth texture and earthy vegetable flavor makes this mash-up great as a dip or spread, and versatile as an ingredient in other dishes.

The oldest daughter likes guac but not hummus. The mother-in-law likes hummus but not guac. I put a bowl of this between the two of them, turned around to get a drink, and when I turned back it was gone. I guess that’s a success.

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