I've been making this soup for a couple years now, and every time I do, I can't get over how easy and how delicious it is. I know those terms are used quite loosely in the foodie world, but this is pretty dang foolproof, takes 5 minutes to throw in the crock pot, and the flavors are incredible. Start with a great salsa verde (Trader Joe's for the win, but any will do) and that does most of the work for you with it's tangy tomatillo, savory garlic, and yummy onion and garlic. We fight over . . .
We are finishing up our freezer week here on Oh So. We hope you enjoyed a few fresh new recipes to stock your freezer with. Freezer cooking is such a stress and time saver and I LOVE when I can pull something out of the oven without messing up the kitchen or doing any chopping. To close out the week we wanted to leave you with a little round up of some fabulous recipes that we've posted in the past that freeze like a dream. 25 to be exact! We hope you enjoy! Before you begin - before to . . .
If you are looking for an incredibly fast and simple dinner.. this is it. With a little bit of a Mexican flare and sweet pineapple, it's a family friendly dinner. I've loved this weeks freezer meal series because it has challenged me to think of dinners that revolved around being fast, simple, and preparing in bulk. I'll be the first to admit I'm not very frugal when it comes to food. I like nice cuts of meat, expensive cheese and plenty of fresh produce. So cooking in this manner is a little . . .
Homemade bread is the best. The smell, the fluffiness, the taste! It just screams comfort and home and mama's good cookin. Making homemade bread is also a beast. Well at least for me. I don't love it. Its not therapeutic it's a big mess. So, it rarely happens, but it would be nice on those beautiful Sunday afternoons to have some homemade rolls to go with that pot roast, or on a busy weeknight to be able to have homemade bread with that pasta dish. So how can one accomplish this without spending . . .
I have been known to like a little kick to my food. I love a burst of flavor and a little heat. The first time I had arrabbiata sauce was while I was in college and working at Olive Garden. I was pretty much in heaven. I loved that sweet tomato paired with the spicy crushed red pepper. Since then I have ordered this sauce at numerous restaurants and always enjoyed every last bite. I like it with shrimp - but feel free to swap out the shrimp for - pre-cooked chicken - or even ground beef or . . .