For all you home cooks out there, season 2 of Dinner at Tiffani’s starts tonight on the Cooking channel at 8/7c. I don’t actively watch cooking shows, but I have been known to get sucked in to quite a few over the years. (Shout out to Aarti Party!) If you want to catch up on season 1 and see all the fabulous celebrity friends Tiffani Thiessen has over for dinner, you can find the entire season here.

I’ve been cooking more this past year than I ever have, and I finally stumbled upon a few great recipes that are crowd-pleasers. Since I told several people I would send them the recipes, I figured why not kill multiple birds with one stone and just post them instead! (Lazy…or savvy?) These are all savory, cold weather recipes, but you can still enjoy them if you live in a warm, sunny climate.

First up is one of the recipes featured in Kitchens of the Great Midwest, by J. Ryan Stradal.  (I have mentioned this book to anyone who will listen, so I apologize if you’re hearing this for the third time.) The novel follows an inventive structure, weaving real recipes into the story, with each chapter/segment telling the main character’s story through a certain food that is meaningful to her at different points in her life. I grew up with Southern food, which is a whole different world, so the Midwest recipes were new to me. I love how simple this recipe is, and it’s absolutely delicious.

Mom’s Chicken Wild Rice Casserole

1 small package wild rice

2 cups cooked chicken (diced)

1 can cream of mushroom soup

1/2 can milk

Salt and pepper

1/4 cup green pepper, chopped

Heat the oven to 350. Cook the rice according to the directions. Mix the rice, chicken, cream of mushroom soup, milk, salt and pepper, and green pepper. Place in a greased 2-quart casserole pan. Bake for 30 minutes.


My sister makes a tasty mac and cheese, but I’ve never been able to duplicate it…until now.  This Real Simple recipe is the closest I’ve ever come to her comfort food dish. It’s a make ahead recipe, which is good if you’re one of those cooks who knocks out a week’s worth of stuff on a Sunday. However, I just made it and ate it, and that works, too. Here’s the recipe. (On step 4, I transferred it to the dish and baked it, instead of cooling and storing, FYI.) I mean, look at this baked cheese goodness.



Finally, I discovered a new way to bake potatoes, and I’m never going back! This is a Good Housekeeping hack, and it’s pretty enough to impress dinner guests, but also fun to do just for yourself. You’re welcome.


Hope these keep you warm through the rest of winter!

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