Two Easy 10-minute meals perfect for spring-time weather


Whenever the weather warms…even just a little…my entire diet changes. All of a sudden, the heavy, comforting foods just aren’t all that appealing anymore. Yesterday, I turned down fried food. What?!

And, it doesn’t stop there. Even the **way** I cook changes. Slaving over the stove or having the oven running for hours just isn’t my thing.

So, when the two new me’s collide and I find the perfect recipe…I’m hooked. Lucky for you, I’ve got two this week!

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Ragu alla Bolognese Ricetta Antica


If you wanna be a great self-taught cook, you have got to do your research. That means cook books, Google, and cooking shows. And, although the quintessential network for cooking, The Food Network, is great mindless television it is certainly not the place to go to **learn** to cook. Sure, you can learn recipes and basic techniques, but if you want know how to cook there’s a much better network to watch.  Continue reading

1st impression: Campbell’s Skillet Sauces


There is honestly nothing more satisfying than a home-cooked meal after a long day. More often than not, though, it’s the last thing I feel like doing. More work after work…no thanks. But, the last time I was in the food store, I came across something promising an awesome, quick, and easy week-night meal. Too good to be true?

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1st Impression: McCormick Gourmet Recipe and Seasoning Mix


So, I’m starting a new series inspired by some of my favorite makeup blogs and vlogs. ItsJudyTime does the most wonderful YouTube videos where she tests out a product for the first time. It gives viewers a unique look into what it is like to use that product…for the first time The first impression of any product often yields the more honest opinions since the expectations have yet to be set. Where I’m not totally adventurous in trying new products from the beauty aisle, I am always trying new things from the food store.

For my inaugural post, I’m testing out McCormick’s Gourmet Recipe and Seasoning Mix. It is exactly what it says it is…a mix of different spices and seasonings combined with a unique recipe.

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One man’s trash is a baker’s new favorite cookie!


I picked up some hot tea for the Kurig for my love’s birthday recently. We love hot tea at night and I thought it would be cool to make them in the Kurig machine. But, after a few tries, we realized we really didn’t like the flavor of the tea. It’s a chamomile tea, which normally we’d like but, IDK…I guess it’s stronger in the Kurig.

So, here I was left with about 10 of those little cups and no one to drink them. What’s a girl to do?

Make cookies!

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Best Pot Roast I’ve ever made…EVER!


I am unabashedly a meat and potatoes girl. Always have been. I remember as a little girl going to my MawMaw’s house. She had a giant pecan tree in her back yard and always had a pot roast cooking. We’d make homemade biscuits together and finish the day off with a slice of pecan pie. Days with her are some of my fondest memories.

And, now that I’m all grown up, all I want is to be as awesome of a cook as she was. Starting with her specialty, pot roast.

I’ve tried tons of times in the past to get it just right, but they always came out dry, stringy/fiberous, and flavorless. I’ve tried it on the stove top (like she did), in the oven, and in my crock pot. Same lackluster results.

…until today!


It came out juicy, tender, and everything I remember about my MawMaw’s pot roast.

Here’s how I did it:

  • 2.5lbs boneless beef chuck
  • 5 carrots
  • I russet potato
  • 1 yellow onion
  • 1 bunch of celery
  • 5 cloves of garlic
  • 1 package of McCormick’s Slow Cooker Pot Roast Seasoning
  • 1 cup Veggie Stock
  • Olive Oil, salt, and pepper
  1. Let the roast sit out on the counter for an hour or so to take the chill off. Season liberally with Olive Oil, salt and pepper on both sides. Sear all sides in a very hot pan until brown and beautiful. (5 mins on first side, 2 mins on other side, 30 seconds to 1 minute on small sides)
  2. Remove roast from saute pan and set to the side while you prepare the veggies.
  3. Peel the potato, onion and carrots. Chop all vegetables (potato, onion, celery, and carrots)  into chunks…about 1-2 inch pieces. Smash the garlic with the back of your knife, peel them, and leave them whole.
  4. In a measuring cup, mix the McCormicks seasoning packet into the cup of vegetable stock.
  5. Transfer all vegetables to the slow cooker. Place the roast on top of the bed of veggies. Pour the sauce over everything. Set the slow cooker to low and roast for 8 hours (or high for 4 hours).
  6. To finish, remove the roast from the slow cooker. Drain off all the juice into a sauce pan and cook with a tablespoon of flour until thickened (maybe 10 minutes). Place the veggies on a serving plate, place the roast on top of that and serve the sauce on the side in your best gravy boat.

Here’s to my MawMaw and hoping I can figure out that biscuit recipe!