This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BibigoKoreanFlavor #CollectiveBias

Spicy Coconut Wonton Soup – delicious 15 minute soup! Spicy coconut broth with wontons, mushrooms, and snow peas! 

Spicy Coconut Wonton Soup - delicious 15 minute soup! Spicy coconut broth with wontons, mushrooms, and snow peas!

Important life update: I’m into brothy soups now.

I, for my entire life, have been a thick soup person.

You know, a squash soup. Or a chicken and rice soup. Or even a broccoli cheddar.

I didn’t like anything brothy.

And then I became obsessed with pho a few years ago and it was my gateway to other spicy brothy soups and now I literally drink bone broth with a ton of sriracha from a coffee mug every morning of my life.

Why am I obsessed with broth?

Click for the full recipe

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Pesto Sausage Pizza with Mushrooms and Olives - sausage, mushrooms, and olives on top of a creamy pesto sauce, topped with monterey jack cheese!

You guys.

I didn’t think this post was going to happen this week.

Months ago I started complaining that my oven temp was off because all my cookies were turning out flat and I almost had a full on breakdown a few weeks ago when boyfriend asked for cookies for a work thing and both batches came out flat and I had to send them anyway because he didn’t tell me until the night before.

Not that I’m still upset about it or anything.

Men though.

So yeah, it finally stopped working this week. And I, of course, didn’t realize it until after I thought it had been preheating for 20 minutes and was about to put 2 sheets of veggies in for dinner.

Ugh.

Anyway, the guy came out the next day and got it heating up again but now the whole house smells like gas when I turn it on and maybe I just won’t bake anything else until I move out of here.
Click for the full recipe

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Thai Mushroom Lettuce Wraps - delicious meatless lettuce wraps! Healthy, quick, and cheap!

Heeeeey guys! Happy New Year! Hope you had a safe and fabulous weekend and are ready to get to work on those 2017 resolutions.

First, I wanted to say thanks to you guys for sticking around all these years. I appreciate every comment, every email, every single time you click on my site. I love you guys.

Anyway, I skipped the whole year in review post this year because this last year was somehow the best and worst year of my life and my blog was a total mess because of it. My highs were really high and my lows were really, really, really low and honestly, I don’t even know how I managed to blog most of the time.

I’m going into 2017 knowing it’ll be probably the hardest year of my life but also knowing that things will look a lot better on the other side of this mess.

So, again, thank you for everything.

Click for the full recipe

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This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

Spinach and Artichoke Stuffed Mushrooms – mushrooms stuffed with spinach and artichoke dip and topped with crunchy breadcrumbs! 

Spinach and Artichoke Stuffed Mushrooms - mushrooms stuffed with spinach and artichoke dip and topped with crunchy breadcrumbs!

I thought after Halloween I was going to have those post-holiday blues but guess what guys! The promise of Thanksgiving food in the near future has me so excited! So excited that while I was at Walmart buying ingredients for this recipe, I also bought all kinds of fun turkey themed paper plates, a turkey tablecloth to color on, and some turkey napkins.

Then when the husky ate all the turkey napkins, I happily went back for more napkins and more turkey-themed stuff to put on my table. I’m officially really, really excited to #TasteTheSeason.

(Why does she eat napkins? Someone tell me.)

Click for the full recipe

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Lately I’ve really been digging meals that use shortcuts. Like, cream of something soups. I don’t think I made a meal this week that didn’t include one!

This recipe is a great one that takes a shortcut by using Rice-A-Roni which I’m not sure I’ve ever tried before I made this but I am hooked. I’ve told you guys how horrible I am at making rice (especially since we moved here!) but the rice turned out perfect for me and it already had all the seasoning in the box! So yeah, I can’t believe I’ve been making mushy, tasteless rice for so long!

The rest of the dish is homemade so you don’t have to feel guilty about using the boxed stuff. It’s got chicken and mushrooms and it’s all covered with muenster cheese. Anything with muenster automatically becomes a favorite for me.

My kids usually whine and pick out any mushrooms but there were no complaints and no mushrooms let on their plates after this one!

One year ago: Texas Cheese Fries
Two years ago: Baked Chicken Taquitos
Four years ago: Kaiser Rolls

Chicken & Wild Rice Hot Dish
adapted from Mommy? I'm hungry!
Ingredients
  • 1/4 cup unsalted butter
  • 1/2 cup chopped yellow onion
  • 8 ounces mushrooms sliced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/4 teaspoon fresh-grated nutmeg
  • 3 cups diced cooked chicken
  • 2 tablespoons chopped fresh parsley
  • 2 packages Rice-a-Roni Wild Rice Mix cooked according to package instructions
  • 1 cup Muenster cheese shredded
Instructions
  1. Preheat the oven to 350F.
  2. Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
  3. Sprinkle on the flour and stir to coat.
  4. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
  5. Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
  6. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.
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