Stew and Soup to Warm You Up!

I’m back! It’s been busy around these parts, so I haven’t really had time to blog about my cooking. I HAVE been cooking and it seems to be going better. I wonder if that has anything to do with the no blogging. Maybe it’s less pressure or maybe I’ve just been cooking easy things.

It’s my favorite and yet least favorite time of the year. I love the holidays! The decorations, the music, the togetherness, and the food all make me happy. Unfortunately I live in Upstate NY, so along with all the cheer and festivities we have snow. The madness has started intensely this year. I don’t think we normally have the amount of snow we are getting right now until January or February. The cold, the wet, the driving…bah humbug!

Taking into account the snowy weather I decided to make a stew and a soup. Both are super easy to make so I wanted to share them with you in case you are also knee deep in snow and need heating up.

The stew was just a basic chicken stew. You take a pound of chicken breast and cut it into ½ inch cubes. I browned it with ½ of a chopped onion. Then you add whatever vegetables you want. I put in some celery, carrots, and peas. The recipe calls for a 16oz bag of frozen stew vegetables. I didn’t see that at Wegman’s, so I added fresh veggies except for the peas, they were frozen. You are supposed to add one jar of gravy. I forgot to buy that so Anthony made some from scratch. He used the juices from the browned chicken, flour, water, butter, and salt (I think that’s it). Last I added some rubbed sage, dried thyme, and ground black pepper. Let that simmer on the stove for 15-20 minutes.

Final Product:
It was quite tasty and it just felt really comforting to eat. Anthony’s home made gravy was much better than the jarred kind. I’m glad I forgot to buy it. I will definitely make this again and maybe add some potatoes next time.

Soup is wonderful. I just love it. I could probably eat it every day as long as I was given a variety. I saw a recipe for Refried Bean Soup on a blog recently that looked delicious and as I was browsing my cook books I found a recipe for it. I’m not sure if the blog recipe was more complicated than the one I found, but I was happy to see how simple this soup is too make. Take a big can (28 oz) of crushed tomato and 1 small chopped onion and bring that to a boil. Once it boils, lower the heat and simmer for 5 minutes. After that you add refried beans (I used two 15 oz cans), 1 can of chicken broth, and some spices. The recipe just calls for cilantro, but we don’t use that in our house so I added chili powder and parsley. You stir that together and let it simmer for 15 minutes. That’s it people! It’s that simple. If you would like some crunch; take some corn tortillas and cut them into strips. Bake them at 350 degrees for about 12 minutes. Top with whatever other garnishes you want. We used sour cream and Monterey jack cheese.

Final Product:
This is a very hearty soup. You probably won’t want to have grilled cheese or anything with it. We just had sourdough bread with both of the recipes (Anthony loves sourdough bread!). I’m going to find the other recipe for this soup and see what the differences are, but this was satisfying and I would have it again.

I’m cooking one more time this week and maybe again on the weekend. I plan on posting my holiday cookie making too! I missed blogging! This is fun!

I Did Cook, I Have Proof!

Finally I have a chance to let you know how my week of cooking has been going. I cooked dinner Monday (with help from Anthony) and Tuesday. Wednesday night I had a headache and was not in the mood to cook so we ordered take-out sushi. Call me crazy, but I had a feeling I wouldn’t be cooking every single night this week. Turns out I also won’t be cooking dinner Friday since Anthony is working that night. The two meals that were cooked this week turned out to be pretty bland.

Monday night I decided to make Anthony’s father’s pasta e fagiloi. The recipe we had for it didn’t seem very complete so we improvised parts of it. Anthony seemed interested in helping me make this, I think partly because the recipe wasn’t complete and partly because it’s his father’s recipe. We sautéed chopped onion, celery (with the celery leaves), and garlic. Then we added chicken broth about 2 cups and brought it to a boil and added a cup of ditalini pasta. You have to keep stirring it because the pasta will stick otherwise. Once the pasta is cooked you add cannellini beans. Let them heat through and then stir in some grated parmesan, salt, and pepper. That’s it; it’s a very simple easy and delicious recipe. Ours turned out a bit bland. It needed more salt and pepper. Everything always tastes better when someone else cooks it, so hopefully next time when his parents visit his dad can make some!

Final Product:

Tuesday night I was supposed to make Chicken Vindaloo. I don’t have all the spices that you need to make an Indian recipe from scratch so normally I will buy the already made pastes that you can buy at Wegmans. They did not have the Vindaloo paste when I went shopping this weekend. Instead I bought a Hot Curry Paste. Any Vindaloo dish I have had has been really spicy and I wanted to get something that would compare to that. So I made the Hot Curry Chicken the same way I make Chicken Vindaloo. I sautéed a cup of chopped onion, then added 1 pound of chopped chicken breast and cooked it until it was white. Then I added 3 medium cubed red potatoes, 4 tablespoons of the Hot Curry Paste, and enough water so that everything was almost covered (that’s what the recipe says to do) and simmered it for about 20 minutes until the potatoes were tender. The end result was pretty watery, I’m not sure if it’s supposed to be. I served it over Basmati Rice and the rice just sucked up all the sauce, the chicken was also a bit over cooked. It just wasn’t Chicken Vindaloo and we found it a little bit bland (that’s becoming a theme with my cooking). A little odd that it was bland considering I put 4 tablespoons of the curry paste in. Guess I won’t be making that again, unless I can find the Vindaloo paste or can make it from scratch. I also served it with Naan Bread and Daal (Indian Lentils). The already cooked lentils was a great idea, they were nice and spicy. If you mixed them into the chicken and rice you got some more flavor out of the meal.

Final Product:

Let's Get Cookin'

Halloween has come and gone. I’ve had way too much candy! I don’t really have a sweet tooth except for when candy is around. There is no way for me to ignore it, I must eat it.

To ease myself back into cooking I made a Crockpot dish last week. I love the Crockpot! Throw everything in and do nothing with it for 8 hours and then it’s time to eat. How could you not love that?! The recipe is very simple and just contains a can of tomato soup, water, garlic, spices, potatoes, onions, carrots, and turkey thighs. You put the veggies in the Crockpot and lay the turkey thighs on top. Mix up the sauce and pour it onto the turkey thighs. The end result is very tender, fall-off-the-bone turkey meat. It’s a very simple dish, but it's well worth pulling the Crockpot out to make.

Final Product:

In the last week or two I've also made:

Pumpkin Penne

Shrimp and Grits

I know I have been M.I.A. lately, but I plan on coming back strong this week. My menu is: Pasta e Fagioli (my father-in-laws recipe), Mini Cheese Meat Loafs, Buenos Burritos (turkey burritos), Vindaloo Chicken, and Lentil, Spinach, and Bulgur Stew. I don’t except to run into any problems. I’ve made the meat loafs, burritos, and chicken before and the soup and stew don’t seem difficult to make. Of course there is a chance that take-out might play a part again this week, but I’m really going to try to cook Monday-Thursday and one night this weekend.

If you want to try any of the above recipes click on the link to the right of the post call Recipes Used for The Hesitant Cook.

"There is one thing more exasperating than a wife who can cook and won't and that's a wife who can't cook and will."
Robert Frost (1847-1963)

A Soup and a Pie

I needed to get back to cooking this week. It’s hard, but I’m pushing through. Nothing has turned out spectacular so far. I made two meals this week, Onion Chowder with Cheese Popovers and Sweet Potato Topped Shepherd’s Pie. Both recipes are from Everyday with Rachael Ray Magazine. I’ve made the chowder before, but I had never tried the shepherd’s pie and thought it seemed like a good Fall dish. The only complaint cooking wise that I have for the week is those dang onions. They are killer to my eyes. I feel like the pain will never end! It’s on my list to try cooking something without onions! Sadly even though my kitchen experience this week has been going fairly well, the food just hasn’t been up to par.

The soup was a bit too oniony. I probably didn’t cook the onion long enough. There really isn’t anything other than onions, chicken broth, and milk in the chowder. It was also too watery to be chowder. Chowder is supposed to be a bit thick. Not quite a stew, but like a stews little brother. The popovers are normally good, but not this time. They were starting to brown so I pulled them out and still they didn’t cook all the way through after 35 minutes in the oven. Are you kidding me?! The popovers are good with any soup; they have a piece of cheddar cheese in the middle of them. I will be making them again, but I think the soup is a lost cause and I won’t be attempting that again. I’d rather just make French Onion Soup if I’m going to make onion soup. Anthony agrees that I didn’t cook the onions enough and that the popovers were not quite done. I’m sad about that, he usually loves those popovers.

Final Product:

On to the Sweet Potato Topped Shepherd’s Pie! It seemed like a good idea at the time, now that I’ve thought about it for awhile I guess it really isn’t a good idea. I have this issue where if I already know how to make something (Shepherd’s Pie), then I have to try to one up it with a different version of it. Anthony always tells me I should leave well enough alone, but I just don’t learn. I honestly don’t think that it has ever worked out in my favor when I’ve tried cooking something a little different then I have cooked it in the past. At one point I had 3 pots on the stove which is never a good idea when I’m cooking. I can only truly concentrate on one item at a time. In one pot was sweet potatoes, another had the ground beef mixture, and another had the sauce/gravy. That is way too much stimulation for me. Nothing turned out bad. I did have to use pumpkin beer in the gravy since that’s all we had in the house. I also forgot to add the peas to the beef, onion, garlic, mushroom mixture. Oops! The gravy tasted fine, but was too thin. Using sweet potatoes didn’t ruin the Shepherd’s Pie, but it certainly didn’t bring anything to the table. I would rather have it the good old fashioned way. Anthony just thought this was weird. It didn’t taste bad, but it isn’t worth the effort. It's also not very attractive. Just look!

Final Product:

It looks as if my rut is continuing. What can I do?! If tonight’s meal doesn’t turn out awesome I am going to get really sad. At first this was just making me mad, now I’m starting to feel depressed about. STOP MESSING WITH MY EMOTIONS COOKING!! WHAT DID I EVER DO TO YOU?!

Tonight is Shrimp and Grits with Okra, southern food here I come! COOKING YOU BETTER STOP MESSING WITH ME!

Do You Miss Me?

After all the terrible food I made last week, I just haven't really had the desire to make any meals that I haven't tried before. We have been eating raviloi, chinese take out, japenese resturant food, and not a whole lot of anything else. I plan on working up the nerve to try all over again next week. Not having the time to go grocery shopping this week, I didn't get a chance to pull a menu together. We are flying by the seat of our pants when it comes to dinner.

I asked my friend and follow blogger for ideas for something fast and easy. She told me to make a southwest influenced soup that she had posted on her blog. Thank goodness for friends! It was fast, easy, and it tasted really good. Plus it made enough soup for plenty of leftovers! Yay finally something has gone right. Here is where you can find the post about the southwestern soup: Edible Healing. I might have to steal a few more recipes from her if they all are going to turn out this well!

Final Product:

Make it, your stomach will thank you!

Tonight we are having leftover Chinese. The hope is that by the weekend I will get so tired of easy meals that I will be ready to venture into the unknown again. Cross your fingers!

REALLY?!!

The burrito recipe I found was horrible. I've yet to understand why someone would want to eat that. People gave it really good reviews. I'm not even giving the recipe the privilege of being posted anywhere on my blog. The recipe had black beans, canned tomatoes, garlic, onion, red pepper, cream cheese, cumin, and chili powder. It was blah at best. Way too soupy to go into a tortilla. Anthony helped me by adding the bean mixture to the yellow rice I made for a side. We were able to get it a little less wet that way.

Picture of the inside:

No final picture necessary; it wasn't good. I'm sticking with the turkey burritos I normally make and NEVER trying something like this recipe again. What is going on??? Why is nothing going right in the kitchen?! It's icky food every day that keeps leaving my kitchen! Let's say it's just this week and that next week things will turn around. I need to be more optimistic. If I don't keep optimistic I'll give up and start blogging about something else. Don't worry I refuse to give up yet. If my cube steaks come out good tonight, then a turn around is a coming. Stay tuned!

Getting Bored

I've been super busy and haven't had a lot of time for blogging. I also didn't bother cooking Friday or Saturday this weekend. We went out for Japanese food at Blue Ocean. It opened last year near where we live and it was so exciting for us since there are no other sushi places where we live. And we love our sushi! On this occasion we decided to try something different and both ordered Bento boxes instead. I got mine with Tempura Shrimp and Teriyaki Beef and Anthony got Tempura Shrimp and Chicken Teriyaki. The bento boxes come with miso soup, salad, a California Roll, tempura veggies, and sticky rice. These were actually really good. I'm glad we branched out and tried something more then sushi. I'm also grateful that our town finally has some ethnic food other then Italian. We do have a very good Chinese take out place, I would say it's one of the best I've ever had, New Fong Kitchen. Anthony suggested I do some research on the demographics of our town and write an editorial for the local paper about why we need more diversity in our food choices around our town. I would die for some good Thai, Indian, and Mexican!

I made a few dinners this week. The first was Caramelized Chile Shrimp from Good Housekeeping magazine. I was very hopeful and that should have been a sign. It really wasn't very good. The sauce burned a bit and it was sticky. I hate sticky! The noodles were cold (intentionally) and I found that odd. Also I substituted parsley for cilantro and ended up over doing the parsley. That was basically all you could taste on the shrimp. Boo to this meal. I will not be trying this recipe again, there wasn't anything super appealing about it.

Final Product:

The other meal I cooked was Sausage-Cauliflower Spaghetti, from Food Network magazine. Thank goodness I got that great soup in the acorn squash recipe from this issue or this issue would have been trash. Pasta and I just don't mix and I should realize that and move on. It's not that this dish tasted bad, it was fine. Possibly a little bit bland, but it just wasn't great! There was nothing about it that made it memorable and it seemed like a waste of time.

Final Product:

Maybe I'm becoming bitter I hate cooking Kim again. I'm just not impressed with this whole cooking process. It's dull and boring and the end result hasn't blown my mind this last week. I need something to awaken my taste buds, until then I'll continue to be bitter and bored.

Next up Bean Burritos, I need to go back to making stuff that I can handle and that I won't hate to eat. Does anyone have any recipes that might get me back into the swing of things? If you do comment below!

Easy Salmon Cakes

When planning this week’s menu I enlisted Anthony. I’m having trouble coming up with things to eat 5-6 days a week. It’s not the easiest thing to do. I like to have a balance of fish, meat, and no-meat dishes. So I can usually come up with 3-4 meals on my own and then I can’t find 1 or 2 more meals that sound appealing and fit into my balance structure. This week Anthony chose to make fried rice for dinner and he suggested that I make salmon cakes. Salmon anything usually sounds good to me and I found a recipe for salmon cakes on eatingwell.com. Sounds healthy to me!

One of the items I had to buy for the salmon cakes was 15 ounces of canned salmon. I’ve never bought canned salmon. When I’ve made salad and wanted salmon on it I bought it in a one of those pouch/bag type things. I wasn’t ready for what was going to greet me in a can of salmon. I assumed it would be a little like tuna fish. (On another note, I am not a fan of tuna fish, because I don’t really like tuna unless it’s in sushi.) This was NOTHING like tuna fish. The minute I opened it I was scared. The first thing I noticed was the skin on the fish. Ew. Then I noticed that there were bones!! Bones and skin, what the heck! Now skin is fine if I’m pan frying fish on the stove or grilling it. It is not okay if it needs to be removed in order for me to make patties out of it. So I started cleaning the skin off the fish. That was when I noticed the most horrifying item, the spinal cord!! This fish still had a spine people!! That is not okay. That will never be okay to me! I HAD to clean all the bones off this fish. I wasn’t eating any, that’s for sure. SO I pushed the bones off the fish with a knife, one vertebra at a time. I’m still uneasy about this whole experience. I will not be rushing out to buy more canned salmon anytime soon. I googled canned salmon later and found out that some people are actually eating it with the skin and bones still there. Apparently this is possible because it’s mostly cartilage. I’m sorry, but I don’t want to eat cartilage either. You should see how picky I am when eating chicken wings. Forget it! Eating bones is not an option people!

The rest of this was a breeze compared to that first step. In a skillet with oil, cook the chopped onion and celery until soft. Then take it off the heat and stir in the parsley. Next you add an egg and mustard to the salmon and mix that well. You then add the onion mix, breadcrumbs, and ground pepper and mix that well too. Form the mixture into 8 patties and put them in a skillet with some oil and cook the patties until their undersides are golden. Then flip them over onto a baking sheet and place in the oven at 450 degrees for 15-20 minutes. .

Final Product:

The salmon came out pretty well. Both of us enjoyed the flavor of the cakes. They were more bready and dense than I typically like my seafood cakes. I’m a more seafood, less bread type of girl. I used a little less then a cup of breadcrumbs and the recipe calls for 1 3/4 cups. That is way too much and even what I put in was too much, so I would start with ½ a cup of breadcrumbs if you decide to try this recipe. It was nice having a salad for a side dish, instead of our usual starch. I also made Creamy Dill sauce to dip the salmon cakes into. That is just mayo, plain yogurt, scallions, dill, lemon juice, and black pepper. It wasn’t bad, though I don’t really love mayonnaise.

I’m not sure what I’m cooking next; depends on what I might be in the mood for. Maybe shrimp. I do love me some shrimp!

Chicken, Biscuits, and Gravy Casserole

I stopped numbering my days. It didn’t really make sense anymore since I’ve been cooking some days and then have 3-4 days of no cooking. I’m up to 47 posts though which I found pretty impressive. I’ve been eating out and not cooking this last week. We went to Jasmine’s Asian Fusion one night. They have food from various Asian area’s of the world. I had a $25 gift certificate from Restaurants .com. I love this site. It’s really good when you can get the gift certificates at 80-90% off. I bought 3 more the other day because they we 90% off. Give it a try. It’s pretty cool.

We had the fresh spring rolls to start off with. Unfortunately in the description it didn’t say that they had cilantro in them. Anthony ate one and discovered that and I had to eat the rest. Luckily it also came with a carrot salad, so he ate that. Then we both ordered the Red Curry Chicken with Jasmine and Sticky Rice. Very good and pretty darn spicy! We also ordered the Black Rice Pudding. It had a good texture and a delicious coconut flavor. I love coconut! You should definitely give Restaurants.com a try, it’s made me try different places and most of them we have really liked.

I wanted to make something easy Sunday after the Hilton Apple Festival. We had some amazing apple crisp, apple sausage and hot mulled apple cider at the festival.for lunch and then had pumpkin custard from Abbot’s for dessert. Yum. It was a brisk Fall day so I thought a casserole would be perfect for dinner. So Chicken, Biscuits ‘n’ Gravy Casserole was on the menu. This is from a really old issue of Everyday with Rachel Ray. It’s a very simple recipe. The thing I love about this is you use a rotisserie chicken. I love rotisserie chickens from Wegmans. They make the car smell so amazing! I get hungry just being around rotisserie chicken.

You pull the chicken off the bone and shred it either with a knife or your fingers. In a skillet you melt some butter and add mushrooms, onion, and celery. Cook until the mushrooms are browned; lower the heat, add flour and cook for a minute.

Then stir in the chicken broth, bring it to a simmer and cook until thickened. Next you add some milk and simmer for another minute. You remove it from the heat and finish off the gravy with some lemon juice, salt, and pepper. Pour the gravy over the chicken, which should be in a butter greased casserole dish.

Then you make some garlic butter for the biscuits. Your biscuits consist of baking mix (Bisquick), milk, and shredded cheddar cheese. Drop tablespoonfuls of the mixture on top of the casserole and brush them with the garlic butter. Put the casserole in the oven at 425 degrees and bake for about 25 minutes. You can brush the biscuits with the garlic butter again about halfway though.

Final Product:

Anthony swears this came out differently than it has in the past. He thought it should have been made in a small dish with less biscuits. I think he is thinking of a different casserole. It tasted good regardless and it’s one of those quick and easy meals that everyone likes to make! Plus it’s comfort food, which makes everyone happy and comforted.

Next up is Salmon Cakes and boy was I in for a shock!!

Coriander Crusted Sea Bass and Asparagus over Sweet Potato Puree

I wonder at times where people come up with some of the recipes they create. When I picked out the recipe for our meal Saturday night, I just wanted it to be healthy. So I decided to get a recipe out of Cooking the Real Age Way. This is the second recipe I’ve made from this cookbook. It doesn’t seem to be a great book. The meals are a little weird. I didn’t really think about what I picked out until after I cooked it and Anthony said, “None of this stuff goes together!” I have a feeling that one of the doctors Dr. John La Puma came up with these recipes. He has taught nutrition and cooking classes for people and has a book called Chef MD. Maybe the doctors should leave the cooking to the chefs or at least the creating of recipes.

I made Coriander Crusted Sea Bass and Asparagus over Sweet Potato Puree, but I used haddock instead of sea bass. There was no way I was spending $21.99 a pound for sea bass and I think haddock is just as tasty. I’ve never paid attention to coriander before and didn’t really know what it was. I was also scared to try a whole seed of it, because I didn’t know if I would like the taste. Sometimes I like a flavor when it’s mixed with other things and not own it’s on. Coriander seemed to me like something I wouldn’t like on it’s own and I didn’t want to ruin the moment. I was cooking basically without complaint and feeling good in the kitchen. Once I had everything prepped and the sweet potatoes were cooking it was time for the fish.

I am not good at cooking fish. It always falls apart on me. Fish is healthy and I love it so I will continue to cook it even if I’m ruining it! I sprinkled some of each seasoning on the fish: the ground coriander, salt, cayenne pepper. Then I pressed some coriander seeds into the fish as the recipe suggests. The fish of course immediately stuck to the skillet and started falling apart. Then with Anthony’s help I got the fish flipped over without it breaking too much and threw it in the oven. The asparagus was already in the oven. You just put it in a baking pan and sprinkle it with olive oil. Everything was timed pretty perfectly. I mashed the sweet potatoes and I was done.

Final Product:

My Thoughts? Just look at the plate above. Doesn’t it all seem a little awkward and odd? There was way too much coriander on the fish. I’m not sure if that was my fault or the recipe. It turns out I don’t really care for coriander and neither does Anthony. Or at least not that much coriander! So we tried eating around it on the fish and didn’t bother eating the pieces covered in it. We ate the potatoes and asparagus which were both good. The meal was just too strange to have again. Each would have been individually good (without the coriander), but they really don’t mesh well together.

Next up is Chicken, Gravy, and Dumpling Casserole. I didn’t cook as much as I thought I would last week. This week I will be cooking more often. So stay tuned!

Squash Soup in Pumpkin Bowls

Day 24-Well another day, another meal cooked. Things seem to be going better in the kitchen this week, so I’m going to leave last weeks burning mess behind me. Do I have more confidence? Ah, not really. I’m just walking into the kitchen and telling myself whatever happens is not the end of the world…and take out can always be ordered! Last nights meal was exciting. Edible bowls!! I love edible bowls! It’s the small things in life that make me the happiest. I was standing in the check out line one Sunday and saw the cover of a magazine (Food Network Oct, 2010 issue), it showed pumpkins filled with some yummy goodness. So I looked closer and discovered it was butternut squash soup in the pumpkin with a slew of lovely toppings. Of course I bought the magazine and put Squash Soup in Pumpkin Bowls on the menu for this week.

I went to the Farmer’s Market to buy the squash. I purchased one butternut squash for the soup and two acorn squash for the bowls. I didn’t see baking pumpkins anywhere, but the recipe says you can use acorn too. Looking at the squash last night I knew right away that I was going to need help in the kitchen. So I recruited Anthony to make the bottoms of the acorn squash flat and to cut the tops off. He also scooped out the fibers and seeds inside them. Then he peeled, seeded, and cut the butternut squash for me too. What a doll! It’s an easy night of cooking for me, if I don’t have to cut a ton of veggies. We saved the seeds from all of the squash to plant in the garden. That’s something to look forward too!

Once you season the acorn squash with salt and sugar, you bake them at 400 degrees for about 35 minutes. Then you need to start the soup. You melt 3 tablespoons of butter in a pot, then add ½ a small onion, 1 teaspoon of salt, and thyme leaves. Cook until the onion is soft then put the butternut squash and sugar in the pot and get the squash nice and glazed. Next 5 cups of water is added and you bring it to a boil. Then you lower it to a simmer and cook until the squash is tender. Basically after that you just blend it all up (in batches) and add some heavy cream if you want to. Done. You can add a variety of different toppings. I used crumbled bacon, paprika, fried onions, and green pumpkin seeds. I served it with sourdough bread.

Final Product:

Yeah this was good. The soup seemed a bit more watery than I normally like soup, but with the addition of the edible bowls it worked nicely. You could scrape some of the bowl into your soup or onto your spoon to give the soup more texture. It was very good. I couldn’t get enough of the acorn squash, it was very yummy. This will definitely be made again for dinner and hopefully next year we will have our own butternut and acorn squash to use. Try this one! It would really be a great dish for entertaining. Everyone loves edible bowls!

Well that wasn’t too scary. Of course I had some help, but a girl can’t do EVERYTHING by herself. I’m taking a break from cooking tonight to enjoy some leftover chili and soup. I’ll be back with a new shrimp dish in a few days.

Thanks for reading! If you want any of the recipes please use the link to the left called Recipes Used for The Hesitant Cook.