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Quinoa bowls have been my jam lately. And by that I mean that I have become totally obsessed with them, not least because one-skillet meals are so damn easy to make, and the clean up is minimal. They are like crack. For real. I want to eat them all the time. I want to eat one now. And again, I really can't stress enough how little mess this meal makes.  It's okay, because I hate them back. I was originally turned on to this by my friend, Sheridan, who sent me this recipe . But of course, since I only had like three of the ingredients on the list, I just made things up as I went along, and while the original recipe was meant to be a breakfast item, I love it for dinner. It’s hearty and filling, and it feels like comfort food but is still pretty freaking good for you. And it is very easy to customize. Like, so easy. Like, you could make it every day and always be eating something different.   So, first, start with a very large pan. I use my 12” nonstick...

Quite a while ago I wrote a review of a local restaurant called The Mule . You will notice that I did not love everything about my dining experience there, but there are several things that this restaurant does really well. One of those things is an appetizer they called "Okie Poutine."  In case you are unfamiliar, poutine is a Canadian dish that literally translates to "mess," and is comprised of french fries, cheese curds, and brown gravy.  At The Mule, they have made it a little more regional, using Watonga cheese curds (Watonga being a town in Oklahoma that is known for its cheese) and cream gravy (because brown gravy just isn't a thing here). It. Is. Delicious. You might balk, thinking that cheese and gravy have no place in the same dish unless the eater is supremely hungover, but don't be so sure! It turns out that cheese and cream gravy are actually best friends. So I became determined to make this dish at home, and that's exactly what I did,...

Sorry about the blur. Normally I don't go in for oddly flavored sodas. I love the colors and creative labels of the Jones soda empire, but in general, we are a Coca-Cola Classic household. But when I saw this Chai Cola at Sprouts Farmer's Market in Tulsa, I impulsively purchased it out of curiosity. It always starts out so great...  An initial taste of the chilled soda revealed a perfectly portioned chai flavor. It was spicy and sweet and aromatic in a way that a soda has no business being. This is fine in itself, but wasn't quite enough. What ultimately threw it off for me was the carbonation, and I found myself thinking, "This would be fantastic with ice cream." I think, ultimately, what I was still really craving was that creamy complement to the spicy chai that is found in chai lattes, and something to tone down the bite of the carbonation. See that foam? That's what I don't like. Yum! So I got out my trusty blender and some B...

My husband and I love English muffins. This is a deep and abiding love. A love that borders on obsession. A lot of times, on days when I am not at home, my male counterpart will consume nearly an entire package of muffins. They are delicious. The sourness of the dough. The crunch of the toastiness. The way the little nooks and crannies catch whatever spread is placed upon it. They are frequently used to make homemade Egg McMuffins. In fact, I plan on devoting a post to those homemade Egg McMuffins quite soon. They are that good. But usually, the English muffins are topped with nothing but plain ol' butter. But there isn't anything plain about this butter. It's Land O'Lakes * Whipped Butter. Salted of course. To my mind, there is no point to butter unless it is salted. If you use unsalted butter, you are cheating yourself out of real butter flavor. Land O'Lakes understands this, and they provide glorious, whipped, salted butter in a convenient...

The Mule, 1630 N. Blackwelder Suite 1, Oklahoma City, OK Visit their website for a full menu. They are open Tuesday-Saturday, 11:00am-10:00pm (the bar stays open until 2:00am on Friday and Saturday nights). When we were little, our mothers would throw two slices of Kraft singles between two slices of bread, with a little mayo and butter, and griddle it to perfection, usually serving it alongside a bowl of Campbell's classic tomato soup. Now that we are all grown up, we are discovering entire restaurants devoted to the craft of this beloved childhood classic, taking that simple sandwich and raising it up to epitomize trendy eating. I recently had the pleasure of eating at one such establishment: The Mule, in Oklahoma City's Plaza District. Fans of OKC's local food scene will no doubt be familiar with this restaurant already. I had been there once previously, immediately after it opened, but waited to give it a second chance before sharing my views with the worl...

 I love cheese. Cheesy, cheesy cheese. I also love meals that take less than fifteen minutes to make on nights when I have class and Norris is home late from work. This is a recipe that combines those two loves in perfect harmony. It is ridiculously simple, but easy to dress up if the situation warrants it. I don't think you could dress it down much more. So here is what you need to start: a glass baking dish (if I am cooking for a group I use a 9x13, but for just us two, I use the perfect square one), flour tortillas, 2 bags of Mexican blend cheese, a can of white chicken breast, a giant can of enchilada sauce (I use mild because I am a weenie) and one can of chiles (again mild). Most of these ingredients can be found on the Mexican aisle of the grocery store, which, at my Walmart, is the same aisle as the Spaghetti aisle. Put the shredded cheese in a large glass bowl. If you are feeling ambitious, grate the cheese yourself from a block of classy cheese. On this particular night...