QUICKER THAN DELIVERY

On a night when I don't feel like cooking, these are my go-to meals. You can cook these meals with pantry ingredients and have them ready before you could get delivery.

FRITTATA

Let me start this recipe by saying you can take pretty much any vegetable in your fridge and make a frittata. My favorite is asparagus, with spinach as my second favorite. In the recipe, I use asparagus, but you use what you want. If you use potatoes, you need to cut them up very small or par-boil them a little so they will cook completely.

You can use the cheese of your preference, but I like cheddar.

Here are the basic ingredients....

eggs – 6-8 depending on how many people you are feeding
onion or shallot or even green onion
cheese – grated – whatever kind you have
a little bit of milk if you have it – I don't always use it
sea salt
pepper

Preheat your oven to 350 degrees.

Decide what ...

EMPANADAS

Empanadas!  They are so versatile!  You can use a refrigerated, store-bought pie crust and leftovers and create a whole new meal for your family!  Today we are making some Tex-Mex empanadas.

TEX-MEX BEEF EMPANADAS
Yield – 8

1 package of pre-made pie crust (2 rolls)
1 pound of ground beef - drain off the excess fat
1/4 cup diced onions
1/2 medium diced bell pepper
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup Mexican cheese
1 egg

Preheat oven to 350.
Line a sheet pan with parchment paper and set aside.
In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft. Drain any excess fat.
Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
Roll out pie crusts. U...

DIY MOISTURIZING HAND SALVE

If your hands and feet get dry and cracked during the winter, this is a wonderful salve to use.  Here's how to make it.....

HAND SALVE

From Mommypotamus

Makes 3-10 oz. tins

5 tbsp olive oil, avocado oil, or sweet almond oil (You can use herb infused oil if you have it on hand)
¾ oz beeswax (by weight, or you can use approximately 3 tablespoons grated, gently packed beeswax or pastilles)
5 tbsp shea butter
25-30 drops essential oil (optional - lavender essential oil, chamomile essential oil and tea tree essential oil are good choices)

Gently heat the beeswax in a double boiler.  (If you don’t have a double boiler you can use a stainless steel bowl set inside a pot of boiling water.)

When the beeswax is melted, add in the shea butter (if using) and allow it to fully melt.

When the shea butter is melted, add in the oil and let it warm up for 1-2 minutes.&nbs...

Tarte Soleil

Serve this show-stopping appetizer at your next dinner party or take it to your next party and you will be the star! It looks really hard to make, but it is so simple. It can be made ahead! Assemble it but don't bake it, refrigerate it, loosely covered, overnight. Toss it in the oven straight from the fridge right before your guests arrive, and they’ll be greeted with the welcoming scent of butter, garlic, and cheese.

TARTE SOLEIL
from The Kitchn
serves 6-8

1 (1.25-pound) box frozen puff pastry (2 sheets), thawed but still cold
2 ounces fresh goat cheese (about 1/4 cup packed), at room temperature
3 tablespoons basil pesto
1 large egg yolk
flour for dusting

Thaw the puff pastry according to package directions, and let 2 ounces goat cheese sit out until room temperature. Arrange a rack in the middle of the oven and preheat the oven to 350°F.
Place the g...