Cowboy One-Pot @


This recipe is adapted from an episode of Cook’s Country; which itself adapted the traditional “milk can dinner” used by chuckwagon cooks in the Old West (meat and vegetables were saved in an empty milk can, then cooked over the coals that night). You can adjust or substitute the amounts of any ingredient, based on what you have in your pantry.


We had this for dinner tonight and its awesome! Try it sometime soon. 

Cowboy One-Pot @


A Fellow Bloggers Meal


I would cook spaghetti. Yep a big bowl of spaghetti, heavy on the sauce too. There would be lots of parmesan cheese to make it extra good. Oh yeah a side of garlic bread too. Maybe a salad to go with it so we can get our fiber in, served with be beverage of your choice.

Why spaghetti? well its kind of a meal that is comforting and resembles the Internet with all those strands of pasta going in all directions. It also feeds a lot of people too.

We are having spaghetti tonight for dinner, so this got me thinking about what I would serve you. Enjoy your dinner tonight whatever it may be and keep on blogging fellow nerds.

Peruvian Quinoa Chowder


Here’s the recipe from the picture I shared earlier. It’s delicious stuff.

  • 32 oz chicken broth + 2 cups water
  • 1 bunch green onions (about 6), diced
  • 2 large or 3 small cloves fresh minced garlic
  • 1 serano chilie pepper, seeded and diced
  • 1 small can tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2/3 cup quinoa
  • 1 can hominy OR 1 cup frozen corn kernels
  • Salt and black pepper to taste

 Cook 6 hrs in crock pot; then add:

  • Two 4 oz cans baby shrimp
  • ½ cup half and half or 1 can coconut milk
Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

Chili, It’s What’s For Dinner

Fall seems to be here for real, in our hearts and on the calendar. Tonight we are celebrating with our first Crockpot full of homemade chili of the season. This variation includes black beans and a bit of molasses to give it a unique sweet taste. I prefer beans in my chili whereas folks in Texas don’t. To each their own I suppose.