Football is so close I can taste it! (Eww?)

I hope you have your kickoff party menu planned. If not, you should make this. Because there is nothing better than chips and queso.

I’ve been craving Mexican food like mad but really, what’s new? I’ve already told my husband that the day he gets home, we’re going to our favorite Mexican restaurant. I just can’t bring myself to go there without him. Plus, if he’s not there, I can’t order a margarita and what’s the point of going for Mexican if I can’t get a margarita?

And I know you’re all “Why don’t you just go to Chipotle?”

Because Chipotle doesn’t have queso.

Duh.

So I’ve been making this queso blanco and then I have this whole thing that I do. I lay out chips in a single layer on a plate and put a spoonful of queso on each chip and then I top each one with a pickled jalapeño. And then I eat them with a glass of wine over Sonic ice. It’s my nightly routine.

Some people’s nightly routines consist of taking their makeup off and painting their nails. I eat chips and queso in bed at 1 am.

It is what it is.

This queso blanco really does taste like the stuff you’d find at your fave Mexican place. And it’s even better because you can adjust the heat to your liking. It’s also super simple to make and I imagine you could put it in a small slow cooker on the warm setting to keep it warm all day.

Click for the full recipe

3

Tracking Pixel
Delicious Bacon and Pineapple Fried Rice featuring Success® Boil-in-Bag Basmati Rice. 

Second post the week, second recipe that starts with “Bacon and…”

I like bacon.

I’m also weirdly into pineapple lately. Remember how early in the summer I was spending $7 bucks 3 times a week on a pound of pre-cut mango? That’s what’s happening with pineapple right now. Except, thankfully, pineapple is a lot cheaper than the mango.

One day I’ll learn to cut fruit. Maybe.

So I wanted to combine my two current favorite foods into another of my favorite foods: fried rice. I know, fried rice with bacon and pineapple? It sounds weird but I dig it.

Before you click away and unsubscribe and all that, it’s not really like the Chinese takeout rice you’re used to. Yes, it is still fried rice but it’s fried in bacon fat and it has no egg in it. Plus, I used Basmati rice which is my favorite kind of rice. It’ slightly nutty and the grains don’t get clumpy on you when they cook. They stay separate and fluffy, which is how I like my rice.

You guys know that rice has been the bane of my existence since we moved to Colorado. I don’t know if it’s the altitude or my stove or what but I have not successfully made a batch of rice since moving here over 3 years ago. Like, it’s so bad that I’ve had to throw out pans. Because ugggghhhh, burnt rice on the bottom of the pan is the worst.

I’ve started using the Success®  Boil-in-Bag Basmati Rice. I love it because it is fool-proof. I’m not even kidding. The bags come pre-portioned in a BPA-free bag so it’s no mess, no measuring and it’s ready in 10 minutes. You literally stick the entire bag in water, bring it to a boil, and remove the entire bag 10 minutes later.

So for this recipe, I made the rice one night, took the entire bag and put it in the fridge overnight. (Fried rice just works better with cold rice.) The next day, the rice was ready to be fried and covered in bacon, still in it’s little bag. No dirty bowls, nothing.

I’m obsessed.

Have you tried the Success® Boil-in-Bag Basmati Rice? 

Click for the full recipe

9

Happy Monday!

I hope you had a fabulous weekend. Mine went by waaaaaay too fast but I’m lucky that we don’t have preschool today which means that technically I can stay in sweats all day and skip makeup. So yay!

I feel like I did nothing all weekend. Like, I even skipped yesterday’s post because I was feeling so lazy. Plus we were about halfway through the zoo on Saturday before I realized I didn’t have anything made and photographed and at that point, it was a lost cause.

Yesterday I bribed my children with gumballs to get them to go thrifting with me. We found one beautimous green Pyrex but here’s the problem. Now, I need the lid that came with it. Which is going to cost me at least $16 on Ebay after shipping. So, a $4 dish with a $16 lid. Makes perfect sense.

Then I watched all 7 episodes of Graceland on my DVR. It’s one of those shows that I literally say “Ugggghhhh” when I realize it’s the only thing I have left but after about 20 minutes of the first episode, I am INTO IT and can’t walk away until I watch every episode.

During my Agent Briggs (let’s be real, he’s the only reason most of us are watching Graceland) marathon yesterday, I had a crazy craving for cornbread. I’m telling you, the carb craving is real lately.

So I made this awesome Bacon and Pepper Jack Cornbread. Typically I go for a sweet cornbread with nothing added in but this one was exactly what I was craving. It’s spicy from the pepper jack and just a little sweet from the honey. And bacon makes everything better!

Of course, you have to smear it with butter and put more honey on top! That’s the only way to eat cornbread.

Click for the full recipe

8

You guys. I have had a week.

And I know that technically the week isn’t over but I’m done with blog posts after I hit publish on this and I’m done with sports practices. My only obligation is getting kids to and from school. After that, I’m free to get in my PJs and afternoon-drink.

Not that I’d ever do that.

I know I said I’d never mention Stove Saga 2014 again but… I’m mentioning it again. Because guess what? Now my stupid oven is stupid.

When I preheated the oven to make these Sweet Lil Smokies yesterday, it never preheated. Like, it didn’t light or whatever it is that ovens do. So I kept turning it off and on until it finally did.

And two hours later it finally passed 300F.

Ugggghhhhh.

Yeah, I really waited almost 3 hours for my oven to get to 375 degrees so that I could make these.

These lil smokies are one of my favorite things in the universe. The first time I made them was my now 7 year old’s first birthday. Since then I’ve made them at least twice a football season and any other time I’m required to bring an appetizer or snack.

And I know you’re probably thinking “Ewww, why would I want my pigs-in-a-blanket to be sweet?” You just do. The butter and the brown sugar and the honey and the pecans – it just works.

Fun fact: I had this recipe on the blog years ago but hated the picture and eventually just deleted the whole post because I couldn’t stand having it on the internet. That says a lot because I have some pretty horrendous photos on this little blog. But it’s back now. And you should make it.

PS. Two more weeks until NFL games start!

Click for the full recipe

7

I’m going through this weird sandwich thing right now.

I don’t eat sandwiches often, I’m just really not a fan. Like, twice a year I’ll crave a Subway Sweet Onion Chicken Teriyaki but that’s basically it. And y’all know I’m addicted to Jimmy John’s but since I get the lettuce wrapped sandwich, I consider that more of a portable salad.

A portable salad with mayo oozing out the sides but a portable salad nonetheless.

In the past two weeks, I’ve had Subway, Jimmy John’s with actual bread, and Schlotzsky’s. Because I want ALL THE SANDWICHES. I even plotted out a route for this week’s Pyrex search that takes me right by a Firehouse Subs since we don’t have one in my part of the city.

It’s bad.

And it gets worse.

On Monday, I walked the kid to school, put the other two in the car and drove straight to Walmart for bagels, chive & onion cream cheese, and…

Spam.

And then I came home and fried the Spam and made a bagelwich.

Something has happened to my brain. That’s the only explanation.

Today’s recipe is a not a sandwich but don’t be shocked if you see me instagram a BLT or something equally weird on this PB&J Banana Bread soon.

So yeah, the bread is a delicious peanut butter banana bread but you swirl some jam into the batter and top it with a streusel topping. It may be my favorite banana bread recipe yet. I just loved the little pockets of jam in the bread and who doesn’t love a streusel topping?

Aaaaand, the best part! It’s not one of those annoying recipes that only fills up half a loaf pan! This one was nice and tall!

Click for the full recipe

5