I’m baack! I know, I know. It’s been months. But when I say we’ve been having life here at the house, I mean we’ve been having LIFE. Way more than I can get into here, but just know I was thinking of y’all and feeling guilty for not posting and not cooking. I *still* am not getting much cooking done, so since I don’t have any new recipes to share with you, here is one from Rouxbe.com.
Are y’all familiar with Rouxbe Online Cooking School? …

Sorry it’s been so quiet lately, but we’ve been having a lot of Real Life at our house. Vehicle accidents, kids in trouble at school – you name it, we got it.
 
Consequently, comfort food is the dish of the day!

I find that pasta is like a backup singer. It supports the star without being in the spotlight, fills in where needed and makes the show complete.
 
Sometimes, the backup singer becomes the star, or maybe even better. Such as the chili flavored pappardelle I found recently at World Market!

I recently signed up with the Barefoot Bloggers, just in time for their 1 year anniversary! This group tries out recipes by the Barefoot Contessa, Ina Garten, twice a month. I figured this would be a fun way to try some new recipes that I might not otherwise choose.
 
The first May recipe was chosen by Kate of Warm Olives and Cool Cocktails, and it’s one that’s right up my alley – Tuna Salad. Tuna Salad, you’re thinking? How boring! Not hardly.

Like just about everyone else, I love fried foods. They’re just so crispy, savory, and delicious! But I don’t love frying them.

Some of the best recipe happen by chance. An ingredient needs to be used up, so a recipe is found or created to utilize it. Or, everything needed for a recipe isn’t available, so creativity happens at the last second. Many times, those recipes end up being great!

This is another awesome, fast and delicious slow cooker meal. Basically, you are just cooking the broth all day, then come home, throw in the fish for the last few minutes, then serve and eat.
 
A perfect meal for those crazy nights you know you won’t want to cook. Just prep everything the night before, then put the broth mixings in on your way off to work. When you get home, put the fish in and turn it up to high, put some crusty sourdough bread in the oven to warm up and 20-30 minutes later, you’re eating a hearty and satisfying meal.

I’ve had a slow cooker for as long as I can remember. I think I got it as a wedding gift many years ago (no longer married, btw), but I never used it until a couple of years ago. Although I love using it, I don’t as much as I should.
 
Why? Because you have to think ahead and well, let’s just say that’s not my strong point. Every now and then, though, I manage to think beyond just the next hour of my life and manage to get something put together in the crockpot. And I’m always thrilled when I do.

Don’t let this seemingly long list of ingredients intimidate you. Most of it is spices that go into the shrimp marinade. Really, it’s a pretty simple meal to make. Easy enough for weeknight dinner yet with enough wow factor to serve to guests.

It’s time for Monthly Munchies again! Today is staff meeting day at my office, so I’ve once again brought a basket full of goodies to keep everyone feeling sweet.