Almost-Chili Taco Soup.

Now that Mini-Munchkin is nearly three months, I probably have to stop using the “I have a newborn” excuse & start posting a little more regularly.

With that, here’s the first of what will likely be many quick-prep meals for those nights when you have literally 5 minutes in the kitchen.

A friend of mine from my local chapter of the National MOMS Club brought this dish over after I had the Mini-Munchkin. This thick, hearty, almost-chili soup was an instant hit, so I asked her for the recipe. It was so easy she was actually embarrassed to give it to me! But I love easy, so I’m not embarrassed at all to share this with you.

• 1 lb. ground beef
• 1 packet taco seasoning
• 3/4 cup water*
• 1 can diced tomatoes
• 1 can condensed tomato soup
• 2 cans black beans, undrained
• 2 cans corn, drained
• tortilla chips, cheese, sour cream, etc., for serving

*or however much your particular taco seasoning calls for

1. Brown the ground beef. Drain.
2. Reduce heat to medium-low. Add taco seasoning & water. Stir.
3. Add remaining ingredients. Stir.
4. Cover; simmer until heated through or as long as you want.

That’s it! Yum!

Oven-baked BBQ chicken with corn on the cob.

This is the oven-baked BBQ chicken that will make you say goodbye to your grill forever.

No, not really. But it will have you salivating & saying “mmm” every 3 seconds. &, for my fellow apartment dwellers, it’ll make you feel just the slightest bit less sad about your lack of a grill during the summer.

This recipe gives you the grill marks & smoky taste of the grill with the temperature control of an oven, resulting in a juicier piece of chicken that you actually know is done. What a novel concept! It originally came from here, & the simplicity instantly sold me on it. What didn’t was seasoning it with just salt & pepper. We can do much better than that!

The secret ingredient is this:

Buy it. Use it. Love it.

Oven-baked BBQ Chicken

•  a little olive oil or PAM spray
• 2 lbs. bone-in chicken thighs &/or other pieces
• Smokehouse Rub
• 1 cup of your favorite barbecue sauce

1. Preheat the oven to 375. Heat a grill pan on medium-high.
2. Trim extra fat from chicken & sprinkle both sides with Smokehouse Rub. Spray pan with PAM & sear chicken until browned on both sides, with nice grill marks. Work in batches, if necessary, re-spraying between batches.
3. When chicken pieces are browned, remove to an ovenproof baking dish.
4. Pour barbecue sauce over the top, spreading evenly.
5. Cover with foil & bake 30 minutes or until cooked through. The chicken will be moist, juicy, & swimming in delicious barbecue-y goodness. Serve alongside some yummy corn on the cob (see foolproof method below) for a real summer meal!

 Foolproof Corn on the Cob

First, it helps to buy Indiana corn. It just does. Sweetest, juiciest corn for like 24 cents an ear (or less, if you go to the Farmer’s Market). Anyone else out there know what I’m talking about?

Even if you’re using anemic Jersey corn instead, it can still be delicious. Just boil enough water to cover in a large stockpot & add a generous pinch of sugar. That’s the secret ingredient. Add your corn, then cover & return to a boil for 4-5 minutes. Perfection! Oh, & make sure to use unsalted butter on your sweet corn. You can thank me later.

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