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Crockpot Corn Chowder

corn chowder

One of Grace’s favorite suppers these days is crockpot potato chowder. She would eat it every day if we let her. Joe really likes corn chowder, so I started looking for a recipe that looked good. Unfortunately, most corn chowder recipes call for creamed corn, a flavor I really dislike. Not able to find a decent creamed corn free recipe, we tweaked our faithful potato chowder recipe a bit. The results were really good. I loved the cheesy corn potato flavor, and Joe was thrilled, too. This is definitely a keeper. Print Recipe Crockpot Corn Chowder Course Main Course, Main … Read more

Spicy Oven Baked Omelet

oven omelet

Since our CSA began, we have been inundated by fresh vegetables. I’m not complaining. This week, instead of a stir fry, we combined our veggies into an oven omelet. I thought about making an omelet roll up, but decided against it at the last minute. I wasn’t sure how the pieces of bok choy would act in thin slices of egg. Because it’s made from chopped veggies, eggs, and cheese, an oven omelet is extremely versatile. It works with almost any combination of fresh or frozen veggies. I’ve even made it with an onion and a can of green chili … Read more

Chicken Tetrazzini

Quick & easy chicken tetrazzini casserole recipes - This simple and healthy 15 minute meal is "baked" in the microwave oven using boneless chicken, asparagus, mushrooms, pasta, and a creamy sauce.

Joe made this pasta dish this week, and (after it was prepared), he informed me that I would not like it. He said it was bland and lacked spices. Terrific, Dear! I never had any tetrazzini before, so I didn’t know what to expect. After his proclamation, I considered going out to eat. By myself. At a restaurant with jazz music and dim lights and no children’s menu. Imagine the peace and quiet of a meal alone! Bliss! I didn’t go. I stayed home and took my chances with the tetrazzini. I’m glad I did; it was delicious. The casserole … Read more

Pasta with Tomato Gorgonzola Sauce

Joe and I have been making this recipe for years and years, perhaps since before we were even married. I haven’t got the faintest idea where the original recipe came from; it’s one of those hand-written recipe cards that found its way into our kitchen. We’ve tweaked it many times over the years, making minor improvements here and there. Because it reheats wonderfully, this is one of our favorite make-ahead meals. Especially when we know ahead of time that we will be in a rush after work, we make this the night before we plan to eat it. It’s better … Read more