I’m back with another quick and easy pantry recipe for you all. This Spicy Chicken and Pinto Bean Stew is like a soup meets chili meets stew and you can switch it up and flavor it a thousand different ways. Use what you have on hand and stay home! It’s basically one part protein (chicken breast here), one part bean (pinto bean) and chicken stock, but water will work in a pinch. You can use whatever kind of protein you have on hand (shrimp or pork would be amazing) and you can also use whatever canned beans you have in your pantry. It’s one of the easiest recipes you’ll make and one that I hope you’ll want to try again and again. As for the toppings, go in that fridge and use what you have. Sour cream, shredded cheese, or any other kind of fresh produce you have will most likely work. It’s a versatile stew and I hope you love it!
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I grew up eating a lot of ground beef as a kid, mainly because it was very economical and so my mom cooked a lot with it. I never saw it as a cheap cut of meat because I loved it so much and to this day I still crave a good ground beef recipe. I think it happens to be the perfect protein to cook with because it is so versatile. You can change it up a thousand different ways and each time would be completely different. This time around I’m highlighting it in these Ground Beef Patties 2 Ways. I’m offering this recipe in particular because it’s a good quick and easy option and a great way to use up what you have on hand or if you do venture out to the store, the ingredients hopefully won’t be too hard to find during this difficult time. Option one, which is the way my mom made them and so my favorite option, is a beef patty with a tomato onion sauce served with rice. So easy. So good. The second option is a “fancier” take and one that I’ll be making again and again. It’s a beef patty with a mushroom gravy, served with roasted potatoes. Again, the point of these quick and easy recipes I’ve been sharing recently is all about using what you have or using the limited ingredients at the store at the moment. Either way you go, you won’t be disappointed. 
I’m trying my best to share quick and easy recipes on the blog because I know we could all use them right now. The stores aren’t stocked up and our pantries are our best friends at the moment. The first recipe was a 
It’s a very difficult time for all of us at the moment. No matter where you are, we’re all experiencing the fear and nerves of this situation, but luckily we’re in this together and we will get through it. We already have enough on our minds, and so the last thing we need to be worrying about right now is what to cook for dinner. So I thought it would be helpful if I started to share some very easy recipes with minimal ingredients that you most likely have in your pantry and fridge. You might have a few ingredients laying around and don’t know what to do with them, and maybe you’re in need of a bit of inspiration? I hope these recipes will be helpful to you, as I’ll try to make them as easy to put together as possible, and easy to substitute the ingredients for what you might have on hand. I tried to challenge myself by going to the grocery store today and seeing what was left and make up recipes based on what I found. I grabbed a few ingredients here and there and the recipes evolved as I grabbed ingredients and placed them into my cart. Which was a bit difficult because if you’ve been to a grocery store these days, a lot of the shelves are empty. But I’m here to say that it is not impossible to create something out of nothing. The first recipe up is this Gnocchi Broccoli Cheddar Soup. It’s rich, hearty, and exactly what we need right now. 
I grew up eating that Entenmann’s Cheese Danish Twist loaf from the grocery store all the time. I’m not sure if you’re familiar with it, but it’s like a coffee cake meets danish with a cream cheese filling and crumb topping and it was absolutely all I wanted as a child. That and the Entenmann’s Chocolate Cake, which was also so amazing. None of this is sponsored by the way, it’s just me reliving my childhood indulgence, but I digress. I’ve always wanted to try making that cheese danish twist at home, but really the thought of making a yeasted dough and then the filling and then the topping and then waiting for it to bake it all too much for me. I might as well just buy the darn thing and eat it in two seconds flat. It would be much simpler I guarantee you. That did get me thinking though, what if I made a danish using store-bought puff pastry instead and still filled it with a sweetened cream cheese mixture and a crumb topping? The peaches looked so good at the store that I figured why not throw those in as well and so that is how this “Peaches and Cream” Cheese Danish came to be. All thanks to that Entenmann’s childhood dream of mine. You are most very welcome.
I’m normally not the biggest fan of sweet and savory mixing together in the same dish. To the point where if I’m eating breakfast, my pancakes have to be on a separate plate and I’ll need a new fork thank you very much. There are a few instances however, where I’m willing to break that rule. These Blueberry Cornbread Madeleines are such an instance and I currently can’t get enough of them. I can’t get them in my mouth fast enough. They’re like a cornbread that’s slightly sweet with pops of fresh blueberries that burst during baking, giving them the coolest look. As if a blueberry muffin met and fell in love with a savory cornbread and they had kids. Those kids are these madeleines. They’ll be the easiest thing you make all weekend long and I do hope you’ll give them a try!
