Easy Peas-y: Slow Cooker Chicken Tortilla Soup

mouth watering...seriously

I love me some Mexican food! However, the fact that I live in Laramie, Wyoming means that it’s a pretty difficult task to find decent (heaven forbid good) Mexican food. So one day when I was having a hankering for it I went sifting through Allrecipes.com for an easy Mexican food dish that I could make at home. Suddenly the clouds parted and a beam of sunlight came down and fell upon me when I found this recipe. This recipe is super SUPER easy to make. Throw ingredients in crock pot, walk away, come back in 4-6 hours and enjoy delicious nom-nom. I know it seems like a long ingredient list, but don’t let it scare you. All it really is is opening a few cans. Read the rest of this entry »


Easy Peas-y:”Use any noodle ya got” Bolognese

When I was a server during college, the restaurant that I worked in had this GREAT pasta dish called Rigatoni Bolognese. It was delicious. And a few months ago I was fondly thinking of that pasta dish when I realized: I could probably make that! So, I went to my favorite recipe site AllRecipes.com and found something similar and incredibly easy to make (right here if you wanted to take a look). I made a few adjustments to the recipes and, voila! I made a decent recreation of Rigatoni Bolognese. Except for the fact that I don’t actually use rigatoni noodles, so use whatever noodles you’ve got…I wont judge.


1 jar of white sauce (any) and 1 jar of red sauce (a













I’m not really quite sure why I had TWO jars of red sauce out (maybe deciding between the two?) but you only need one. I also, usually, like to have a little more red than white so I usually go with a jar of red sauce that is bigger than the white.

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Easy Peas-y: Jambalaya

Sorry y’all for the lack of postage yesterday! I had to go straight from work to the church yesterday to help set up, hostess and then clean up for a dinner that we had last night. I didn’t get home until 9:00 and I was exhausted so I pretty much went straight from church to bed. SOOO, to make up for that I thought I would share with you one of my “staple” recipes. In order for a recipe to become a staple of mine it must: 1. be quick to make 2. not use any “fancy” ingredients that I don’t usually buy and 3. (the most important) I must be able to consistently make it well. This particular recipe can be made quick on the stove top or in a crock pot (which I would call, easier). So, without further introduction, I’d like to present: Jambalaya



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