Lately, on the Dinner Menu

Did you take home economics in high school? I, for one, did not. Although now that I look back on it, I should’ve taken it. Seems like a class I would’ve aced. Crafts and cooking and suzy home-making are kinda my thing. (Unless you consider cleaning a part of suzy home-making. That’s just an area this suzy home-maker would prefer not to touch with a 10-foot pole.)

My mom seemed really concerned back then about the fact that I wasn’t going to take home economics. How on earth was I going to learn to cook? Fortunately, I have grown up in the age of the Internet where even the dumbest suzy home-maker can become the next Martha Stewart. All it takes is a few YouTube video tutorials. (Seriously, that’s how I learned how to sew missing buttons back onto my clothes a mere four months ago.)

And as it turns out, in the three years that the hubs and I have been married and owned our own home, we’ve done a lot of cooking. Makes me realize that I ought to share more of our recipes on here. So here goes. Some of the yummiest recipes we’ve cooked for dinner in the past couple weeks.

Potato & Leek Soup

Recipe courtesy of


  • 8 potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 pound bacon, cut into 1 inch pieces
  • 3 leeks, sliced
  • 1 cup heavy cream


  1. In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
  2. When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

Bean & Cheese Taquitos

Bear not included.

Recipe courtesy of Real Simple
  •    1 cup black beans, rinsed
  •    ½ cup grated Cheddar (2 ounces)
  •    kosher salt
  •    8 6-inch corn tortillas, warmed
  •   ¾ cup olive oil
  •   ½ cup salsa
  •  ¼ cup sour cream


  1. In a medium bowl, gently mash the black beans with the Cheddar and ½ teaspoon salt. Dividing evenly, roll up the mixture in the tortillas.
  2. Heat the oil in a large skillet over medium-high heat. In batches, fry the rolls, seam-side down, until crisp, 2 to 3 minutes per side. Serve with the salsa and sour cream.

Pasta with Goat Cheese & Basil Oil

Recipe courtesy of Real Simple


  • 12 ounces gemelli or other short pasta
  • 3 cups fresh basil leaves
  • 1/2 cup olive oil
  • 4 ounces crumbled fresh goat cheese
  • kosher salt and black pepper


  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, in a blender, puree 2 cups of the basil leaves with the oil until smooth; pour through a fine-mesh sieve and discard the solids.
  3. Toss the pasta with the basil oil, goat cheese, the remaining 1 cup basil leaves, ½ teaspoon salt, and ¼ teaspoon pepper.
With the weather inching more and more towards frickin’ freezing these past couple days, I’m sure our crock pot and casserole dishes are going to be seeing a lot of action. The season of holiday eating and getting fat in front of the TV is upon us, my friends. My strategy is to just embrace it and then make half-hearted attempts to work it off at a much later date.

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