Keeping it real

Betty Crocker January 25, 2012

I have been cooking up a storm recently.  I did not cook Friday or Saturday night last week, and I suppose cooking a frozen pizza on Monday doesn’t count as cooking.  I’m trying to use my Crock Pot at least once a week, it helps on the days that I work.  On that note, I’ll work backwards to last Wednesday.

I used my Crock Pot to make Cincinnati Chili today.  I had to boil noodles when I came home, but I loved the smell of the house when I got home.  I have a collection of magazines where I find a lot of recipes, here’s today’s  Even with Annie crying at my feet, it was incredibly easy to put together.

Since I wasn’t working yesterday, I made Chicken and Dumplings.  Once I had poached the chicken, the recipe does require a little more attention than most recipes I like.  Annie doesn’t like these recipes either.  It was pretty delicious, and filling,  We had a pot-luck lunch at work today, so I made mini raspberry cheesecakes last night.  If I had a second muffin tin, the recipe probably would have been quicker.  The recipe says it’ll make 32 cupcakes, but mine only made 24.  I’m not sure why, and I can’t figure out how to fix it.  As with other recipes, I found this one on Pinterest,

We had my parents over on Sunday evening for dinner (they felt as though it had been too long since they’d seen Annie).  I roasted a chicken and acorn squash, and had some wild rice from a box.  My mom used to roast a chicken nearly every week while I was growing up.  Matt doesn’t love roasted chicken, so I don’t cook it often.  Roasting a chicken is pretty easy.  I usually stuff half a lemon, half a head of garlic, a quarter of an onion, and herbs (sage, thyme, and rosemary) in the chicken cavity.  I put some of the herbs under the skin of the breast meat, and after I’ve coated the chicken in olive oil, finishing rubbing the herbs all over with salt and pepper.  I cook the chicken at 375 degrees for about an hour and 15 minutes.  For the acorn squash, I slice it in half and scoop the seeds out.  Place the squash in a baking dish cut side down, and bake at 375 degrees for an hour.

Matt and I are trying to add more fish (and not just salmon) to our diets.  Thursday I made Crispy Fish with Lemon-Dill Sauce (  I don’t love white fish, and this recipe calls for cod; luckily, the seasonings help the fish get some flavor.  If there’s something I love, it’s mayo.  The lemon-dill sauce is very similar to a tartar sauce, but not nearly as fattening feeling.

Last Wednesday, I set up the Crock Pot, and using a recipe from the quarterly Wegman’s magazine, made Beef Minestrone Soup (  It was very similar to a beef stew, just without as many potatoes and with many more tomatoes.  Matt doesn’t love tomatoes.


Running was slightly easier today.  The day was wacko at work, and I’m really glad I’m not going in tomorrow.  Maybe it’s time to find a job that doesn’t cause as much stress, and allows me to pee when I need to.  The week is good, but I’m not looking forward to my single-parenthood weekend.


Shepard’s Pie January 17, 2012

Filed under: Recipes — It's Snot the Truth @ 9:40 PM
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Many of us remember Shepard’s Pie from our childhood.  We always had it after Easter with yummy leftover lamb chunks.  I have made the pie several times since Matt and I have been together, mostly with ground beef.  We’ve had it with peas, green beans, carrots, corn; any vegetable will do.  I’ve never topped it with anything but mashed potatoes, but I imagine, mashed cauliflower or sweet potatoes are just as good.  Tonight’s version I found on Pinterest (again, if you’d like an invite, comment below).  The particular pin is from a tumblr blog, Under 400, an entire blog of recipes under 400 calories.  Here’s the recipe:  I added peas to the meat mixture (primarily since Annie loves peas).

We had a salad (we use mostly mixed greens, and sometimes add Craisins) with Mom’s dressing on it.  I call it idiot dressing, she finds this insulting.

Mix 1 Tbls. Dijon Mustard with

3 Tbls. white wine vinegar and

a dash of salt then

emulsify 3/4 C olive oil in.

I just checked my Pinterest board for all the recipes I’ve made.  I was going to put them all in this post, but then I’ll have nothing to write about in other recipe posts.  I made Bolognese last week, I also made stacked enchiladas last week,; we topped it with avocado.  This pasta dish was very popular in our house (as is most pasta dishes),

I made this for our cookie party before Christmas, and they were a huge hit,  I hope many of these recipes make their way to your dinner tables; none of them have been hard.  I hope to start including more recipes.


I have a cold, meaning I woke up with my mouth wide open and extremely dry.  I hate that.  Plus it was raining this morning.  Getting out of bed was about as important as going to work today.  Finally, I found an ounce of energy to get to the gym to see Trey and Mary.  The thought of doing much of anything (besides the requisite grocery trip) was completely unattractive today.  Tomorrow might be better.