Slow Cooker Swedish Meatballs

I made dinner. It was daylight so I quickly snapped some photos while my toddler sat there angrily smacking his lips at me.

Hi. This is my life.

My son is a hungry little hippo who insists upon eating any and all food he sees, especially meatballs because he loves them. So I decided speedy photos were better than none and took these because GOSH DARN IT I OWE YOU ALL A RECIPE. And it's a good one, guys. You're gonna love it.

They're yummy. They're flavorful. They're pretty darn easy (thanks to our lovely friend the slow cooker--I know pressure cookers are like the big thing but don't even talk to me about them because I am TERRIFIED of them so I'll just live with the sweet torture that is the low and slow cooking machine. Luckily-this recipe only cooks for like 2.5 hours!). The meatballs are super tender and delicious and the gravy is creamy and has sour cream in it so you know that equals pure YUM. Just serve them over mashed potatoes or egg noodles and enjoy pure comfort food.

Slow Cooker Amish-style Shredded Beef

And another new delicious dinner has been added to my rotation! Sometimes, particularly when James was small, my in-laws would come over and bring dinner (and play with the baby, of course). One day Michael's stepmom brought this incredibly flavorful, melt in your mouth, shredded roast thing that she served over egg noodles (alongside roasted carrots-which we just talked about a few weeks ago). I asked her how she made it and it involved a packet of onion soup-I really loved the dish and the idea of it so I set out to sort of make my own, from scratch, version. 

And I did-to MAJOR success. The only downside was attempting to name it. Google made it seem like this was similar to Amish shredded beef recipes so I sort of used that (I mean...I live near-ish to Ohio's Amish Country so...sure) but let me just sum it up for you. 

You create a flavorful gravy-like situation that a roast (along with some garlic and onions) slowly cooks in. Then it's falling apart tender and SO SO flavorful and you shred it up and mix everything together and serve on top of mashed potatoes or egg noodles or whatever suits your fancy. And it's SO DELICIOUS. Seriously...SO. FRIGGIN. GOOD.

Eat it.

Creamy Chicken Pasta

I've been doing a lot more experimenting in the kitchen these days when it comes to cooking. Less recipes and more throwing things together. It's a little bit freeing! But...when you throw together the same recipe again and again and you love it and you realize...this recipe must be shared....then you write it down. And take pictures. And share it on your blog. This is what everyone does, right?

Naming recipes is hard. I'm not sure if you're aware of it, but it is. Trying to succinctly but accurately sum up what the recipe is like is SUPER tough! Like this...you pan fry chicken. Then you add the sauce ingredients into the same skillet (thusly using the delicious flavor left over from the chicken) and make a creamy sauce. And you eat it with the cooked pasta and chicken. And it's like...what do you call it? I feel pretty good about Creamy Chicken Pasta, but I don't know-what do you think?

It's really just comfort food. Like super flavorful creamy pasta and crisp chicken...it's a feel-good kind of meal. And I mean...feel free to mix some veggies in if you are so inclined. Personally that sounds terrible to me but I have an unfortunately strained relationship with the vegetables, and if you are one of the lucky people who likes them then I am envious and encourage you to enjoy them in this. Or not. Either way (as long as you like chicken) make it. It's gonna become a new favorite of yours like it is a new favorite of mine!

Half-Fried Chicken and Gravy

The original title of this post was Fried Chicken and Gravy. BUT...it's only kind of fried. It's fried and then baked. And it doesn't taste exactly like straight up fried chicken so...I changed the name to better represent what we're working with here.

Whatever you call it, I will admit that it wasn't quite as crisp as I wanted and...I don't know. The chicken itself wasn't my favorite (but that's just me, goodness knows I'm particular)--but the GRAVY. Oh mama the gravy is goooood.

The gravy is rich, and creamy, and so perfectly flavorful. And when you serve it with chicken and over some mashed potatoes, you are in comfort food heaven. Rainy or cold day? Make some of this. Had a fight with someone you care about? Make some of this. A beloved character on a TV show you love dies? DEFINITELY make some of this!

Slow Cooker Chicken Noodle Soup

I made chicken noodle soup! And it wasn't so bland that it was borderline inedible! IT'S A MIRACLE!

...er...I know...you're probably all, "Kayle whaaaat are you talking about??" Well...I had a few unfortunate attempts at chicken noodle soup, a few years back, and they sort of scarred me for life and terrified me from making soup. Then I made some ridiculously yummy soups. So then it was just the basic CNS (chicken noodle soup, get on my level) that I was afraid of. Buuut...then I saw a recipe for homemade CNS in the slow cooker and I was like, "OK. It's time. Let's break this curse."

I'm going to warn you all RIGHT NOW-this recipe makes like...a lot of soup. Much more than just Michael and I can really handle, BUUUUT you can freeze it. Like...so I poured it in a freezer bag (made sure it was upright and not going to leak) and let it cool COMPLETELY. Then I sealed it and flattened it and put it in the freezer. I now have a nice, flat, bag of CNS just waiting for when I need it. Which I sort of love. You never know when a random cold is going to hit! Or just a craving for some soup. And sometimes you're too busy (or, God forbid, sick) to make something and having that extra stash of soup in the freezer makes me feel safe.

This week we got our first substantial bit of snow. And it happened literally the day after we finally bought a snow shovel. You see....we've been meaning to buy one for a while. But Michael was being super picky about it and didn't like any of the ones we'd seen. However...time passed....winter came...and I started to get nervous that we'd be stuck with a bunch of snow and no way to shovel it out of our new driveway. So we finally agreed to just go and buy one. And so we did. And then we woke up the next morning aaaand snow. So our new little shovel got christened quickly.

And you know what's fun to do? Sit in your new kitchen, looking out at the snow, but knowing you're snug and warm inside, and eating from an even warmer bowl of comforting and classic chicken noodle soup.*

*With lots of crackers. Because that's who I am, as a person. I eat soup with lots of crackers. (Not as many as my brother, who usually just consumes moist crackers since there are so many that they've fully sucked up the soup...that's a bit too far for me.)

Salisbury Steak Meatballs

It's official. It took awhile, but it happened. Winter struck. So now it's chilly and there is sometimes snow and there are really only 2 things to be happy about with this wintry turn of events: Christmas and comfort food. Rich...warm....satisfying comfort food. And I've already decorated for Christmas so...until the 25th....it's comfort food time. And these meatballs are TOTAL comforting deliciousness.

I'm not like a person who's into salisbury steak-it always seems like a gross cafeteria food that is shown on TV. BUT when I found this recipe for salisbury steak meatballs...they sounded pretty darn fantastic. With the exception of the fact that there were mushrooms in it and Michael and I don't dig the 'shrooms. So I changed up the recipe a smidgen by removing the mushrooms BUT to keep some of that flavor I used truffle oil. Which is one of my favoritest favorite things.

But forreals this recipe is pretty darn simple to make (there's even a slow cooker option, although I'm never patient enough for that), and it's quickly become a favorite of mine and Michael's. And considering how darned repetitive and boring my dinner options tend to get (picky eater alerrrrt), it's always nice to add something new to the lineup!

So essentially what we end up with are really rich and flavorful meatballs in a gravy-like sauce situation and I like to serve them over mashed potatoes/mashed sweet potatoes but you can also spoon them over some noodles or some such. You do you boo.

Cheesy Turkey Pesto Rolls

I can't believe I did it. This is something I practically never do. I...I used crescent rolls in a recipe. And I didn't make the crescent roll dough from scratch. This is not a thing I usually do but I know we don't always have time and...I wanted to make these. So I bit the bullet and used crescent roll dough. I hope we're all ok with this? Everything in moderation, am I right?

I feel like I've been pretty firmly in the old-for-my-age camp in a lot of ways for awhile. You know, I'd rather sit and watch Netflix or a movie than go out, I like to cook/bake (obviously), Michael and I bicker like an old married couple...etc. One of the few things that kept me from being too far over the edge is that I've never cared much for HGTV...and I don't knit. Well...now that I'm starting to get into the idea of house hunting...I am sorta loving HGTV all of a sudden.

...but so far I still don't knit.

But whether you're young-at-heart or old-for-your-age...or anywhere in between, you're gonna be all about these rolls! They're crazy easy to throw together and they make an awesome lunch or snack or appetizer or just grab-and-go sustenance! They're cheesy and pesto-y (so make sure to use a pesto you love!) and there's turkey so yay protein! They're also super customizable so feel free to play around with the fillings, and you can totally make them vegetarian (just...don't add any meat--ta da!) 

Ricotta Meatballs

I'm an Italian gal who loooves ricotta cheese. I LOVE IT! On pizza, in lasagna, even in gnocchi! My heart breaks for my poor brother-in-law and his wife: they moved to North Carolina this year (my sister-in-law, Emily, is attending grad school down there) and apparently they do not have much in the way of Italian food. Like...they don't carry ricotta in normal grocery stores. WHAT THE WHAT??! That's insane. And sad. I'm sure they both load up on the Italian food when they visit, though, but still...that'd be a tough one for me.

Soooo...when I saw the idea of putting ricotta in meatballs. Clearly, I was gonna have to try it. And I'm so glad I did! It's not like a totally revolutionary thing-it didn't make meatballs all of a sudden taste totally different! Buuuut...I definitely think it added a little extra somethin' to them, and they were super moist. Which I think is probably due to the ricotta? Regardless, I like 'em. You'll probably like 'em and....if you live in the South and have a hard time finding ricotta....oh man. I'm so sorry. Someone needs to like...write a letter about this. Because it's a real problem.

Or you could just make this meatball recipe.

But I still recommend you try this one.

Creamy Herb Chicken Skillet

I'm always up for a new chicken recipe! Are you? I hope so because if not...well...you're probably only here for desserts and don't worry, I've got one of those coming to you on Wednesday.

So really we're all winners.

This dish was really delicious-the chicken is juicy and flavorful and the sauce is creamy and cheesy and...herb-y...? Herb-y isn't a word...herbaceous? I don't know if that really applies to this...oh whatever, you guys get the idea! It's a creamy sauce that is made with boursin (one of my fave kinds of cheese), yummy shallots, and garlic (of course)-and you make it in the same skillet you cooked the chicken so all of that goodness is up in there, too. I sent Michael some in his lunch and he texted me an enthusiastic "This chicken is so good! What's in the sauce?" and then after I told him he proceeded to make a pun about the Lady of Shalott that went over my head and then he had to explain it.

After all these years...there is still mystery. Keepin' the magic alive, folks.

Especially the magic of delectable chicken dishes.

Mom's Pot Roast

I wish I could properly type out a cry of victory.

Maybe like this?: "EEEEEEEEEEE AHAHAHAHAAAAA YAYYYY YES YES!!"

Meh. It'll do. The important fact to take away is this: I love my mom's pot roast. And I have been unable to replicate it myself. UNTIL NOW! YIPPEE!

This pot roast recipe has been my white whale for YEARS now, and what's funny is....IT'S NOT EVEN HARD TO MAKE. Like....it's kind of insanely easy (you don't even need to sear the meat--the only dish you're gonna dirty is the crockpot! And cutting board...but still.) So why did I have problems? I didn't have the correct kind of slow cooker--I had a super old one that didn't have low and high settings-it had temperatures. And it seems like it couldn't cook it slow enough. I don't know, but what I do know is that I now have a real, beautiful, crock-pot and I took my mom's roast and made it my own. 

This was the recipe that my mom would always make for my birthday, or when I came to visit. And apparently the fact that I love roast caught on because then my mothers in law also started to make me their recipes. And they're ALL good. But...you know. There's something about the recipe that you grew up with...it's special. So I'm a bit partial. But...you know...I also am pretty into this whole cooking/baking thing. So I very slightly improved upon the recipe. But in minuscule ways (namely I added onions and I cut the potatoes smaller so they would cook all the way through, as my mom's tend to be hard and uncooked in the middle sometimes because they're too big of chunks).

Anyway. Let me tell you about this roast--it falls apart. Like...insanely tender. SO flavorful. And you can really add any veggies you want (like carrots, for example) but I'm a big fan of potatoes and onions (yes...those orange veggies are potatoes--cooking in the juices turns them that color. And makes them melt in your mouth delicious). This is gonna be your new fave. I'm so excited. It was so good.

Sausage Gravy & Biscuits Casserole

Here's a conundrum for you-I don't like sausage. But I like sausage gravy and biscuits. It's weird but...eh...whatever. Anyway, me finding out that I like sausage gravy is a fairly recent event and so when I saw a recipe for sausage gravy & biscuit casserole...I was like-yeah. I've got to make that.

And so I did. And...I had to heavily adapt the recipe because I do not know what was up with the milk measurements but they were definitely off. I also decided to make the biscuits drop biscuits to save all of us a little time and effort. And now I have thoroughly tested this for you and can pretty much guarantee that it will be perfect and you will love it!

Obviously...this is total comfort food. It's rich and flavorful and makes you feel good. The biscuits have some cheese in them because-I mean...yum. They bake in the delicious sausage gravy, soaking up a lot of that flavor. And you then have this fantastic-ness. Which I knew that I loved and I figured Michael would tolerate. Umm...he came home. He tried it. He went "Mmmmmmm! Oh my God...this is really freaking good." YES...yes it is!

Smoked Sausage Fried Rice #HillshireSausage

Michael is a guy who NEEDS variety in his food life! Unfortunately for him...I errr...don't. And I have a difficult time thinking outside of my chicken/potato box oftentimes. Which is why I was THRILLED when I was forced into some creativity by Hillshire Farms when they asked me to make a recipe using their Smoked Sausage.

And...wow...it could not have been simpler!

Hillshire Farms Smoked Sausage requires like...no effort. You just take it out of the package and it is ready to be used! Whether you decide to throw it in a pasta sauce, make a chili or stew, put it on a pizza, etc! The options are endless and kind of crazy easy! For more recipe ideas check out the Sausage So Simple tumblr!

Now, I decided to make some fried rice with the smoked sausage because Michael loves Asian food and I never make it, so this was a double opportunity for changing stuff up! And it took me no time to make, which means it is the perfect weeknight dinner option!

The first person who tried this fried rice was my brother and he immediately texted me how good it was! He really loved the flavor the sausage added (which makes sense since Hillshire Farms experts have perfected the pre-seasoning of their sausage over the last 75 years!!) and the fact that it was the perfect post-workout meal (*shrug* he's pretty health conscious these days). And he hoped Michael wouldn't like it so he could have more, hehe. Michael DID like it (a lot), but we were nice and let Josh have some more also. Because when you have the option of making such a quick and perfect dinner...there's no reason not to share!

Mozzarella Stuffed Meatballs

I have too many shaped pastas. I don't know how. I don't know why. All I know is I have penne and shells and whatnot for days-and no idea what to do with all of it.

So Michael promised me he'd eat penne with meat sauce. If there were meatballs.

Then all I had to do is mention the idea of mozzarella stuffed meatballs and that was it. Michael was all about it. They had to be made soon.

Fun fact about this recipe: it originally used ground turkey for the meatballs. Which you can absolutely do. However...we like our beef, so I subbed it in. But if red meat isn't your fave or if you're trying to stay a little leaner with the meat go to town with the turkey! Ironically Michael's favorite meatballs are his mom's...and I'm pretty sure she uses turkey. But for some reason hers are the only ones where it's ok with him, I guess?

I kinda want to make a meatball sub with these. I wouldn't even need to add any more cheese. All you need is the bread and some sauce and the meatballs....mmmm, sounds pretty good methinks!

Oh and when you make the meatballs, don't be alarmed if some cheese goes rogue and just oozes out of random places. Cheese is tricky like that. It's ok. It's part of its charm! We forgive you cheese, and we love you for you.

These meatballs are moist, flavorful, and bursting FULL of cheesiness!

If you want to get crazy authentic you can attempt to stuff legit. mozzarella in these meatballs. I'm not sure what will happen, though. I can only attest to what goes down when you use string cheese, but far be it from me to curb your creativity!

French Dip Sandwiches

Hi. I'd like to introduce you to my new favorite thing. (I know I say that a lot, but stay with me on this.)

It's essentially super tender shredded roast beef. On bread. With mozzarella cheese. Dipped in the juice the beef cooked in. And it's filling and comforting and SO YUMMY I COULD DIE.

Like, literally. I almost died for this sandwich.

... ok not exactly.

What happened was I went to slice a baguette in half for a sandwich (my 3rd and final one from this batch, in fact) and I um...didn't have my fingers placed wisely. So I ended up slicing into my middle finger with a bread knife! Albeit a sharp Wusthof bread knife, but still. Embarassing.

So then my finger was bleeeeding and bleeding and I realized this was a much deeper cut than I've dealt with in the past and I realized I might actually need medical attention. But first I called my mom, in hopes she would be like "Nah. You're cool." But she told me to call my doctor. So I did. And they said I, at the very least, should have a tetanus shot so yeah I should go to Urgent Care. So Michael left work (just 30 min. early) and came home and took me to Urgent Care (leaving a bathroom full of bloodiness in our wake) and long story not that short I ended up with 3 stitches.

MY FIRST STITCHES EVER! It was not fun. But you know what I did when I came home?

I made myself that sandwich.* And I ate it. And it was all worth it in the end.

*My mom cut the bread for me this time....just for safety.

So now I'm typing this post with a bunch of gauze on my left middle finger that makes it look like a snowman. And my finger hurts. I should probably take some Tylenol. You probably didn't care about any of this and you just want to know about the sandwich. My bad.

Super tender and flavorful, falling apart, perfect roast beef that you just let cook in a crock-pot gets piled onto your favorite bread (I obtained some roasted garlic loaves of bread from Giant Eagle but you do whatever you want. Next time I'll probably go for a more straightforward kind of hoagie or some such). Then you melt some lovely mozzarella on top. And...then you top it with the other half of the bread that you sacrificed your finger for. And then you dip the bread in some of that lovely "au jus" (which I presume translates to "with juice", yes?) that is the good beefy brothy stuff the beef cooked in. And it's heaven. Perfect for this chill that's currently in the air. Perfect for a girl whose finger is hurting. Perfect for youuu.

Turkey Spinach Provolone Pastry

Oh haiiii. Remember that whole wheat puff pastry we made Friday? Well, I made that pastry dough in order to facilitate the making of this recipe. This recipe, which popped into my brain a couple weeks ago and which I knew I MUST MAKE a-tothe-sap!

Now you might be thinking, "Why would you become obsessed with the idea of turkey and cheese inside of puff pastry?" I'm glad you asked. Back in NYC, Michael and I had a beloved bakery: Martha's. While we normally went there for the sweet treats, there was one savory piece of deliciousness that we also visited for: these delicious savory pastries that were highlighted on lunch specials. They had a few different kinds but we especially loved the turkey-swiss ones.

So I was like..."Yeah. Let's make that. But with provolone. And some spinach because that's healthy and it doesn't hurt. And, hey, let's make whole wheat puff pastry dough....YEAH! I'M MAKING THAT TONIGHT"--this was my thought process at work the other day. So I made the pastry dough and then I made these. The circle of delicious food blogger life.

It was probably the best idea I've had in quite some time.

I can tell this is a new favorite. And I can tell because I'm already gearing up to make these again. And it took us barely more than a day to plow through the 8 I made the first time. So...yeah. New addiction.

But seriously...you cannot blame us.

Listen up: these savory pastries are portable (ok...they're sort of giant so portable is questionable. Whatever.), quick and easy to make (if you already have some puff pastry chilling out in your refrigerator), customizable (oh you wanna make some ham and cheese pastries? OK! You want to make some sort of vegetarian version-maybe spinach and feta? Go to town! SKY IS THE LIMIT!), and oh...sooo...DELICIOUS.

Flaky, buttery, (and, if whole wheat, hearty), pastry gives way to melted and delicious cheese, a little hint of spinach, and some smoky turkey. Plus 1 of them is giant so half of one kind of fills you up. Mmmmm....You know what? I'm gonna go make myself some of these right. NOW!

Grandma's Beef Stroganoff-Beef Checkoff #MC #Sponsored

I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.

This recipe should actually be titled: Grandma's Beef Stroganoff, adapted by Mom, adapted further by me. But that's a bit of a mouthfull. My grandma's recipe involves mushrooms. Mom and I are not fans so she adapted this recipe to use gravy and beef broth instead. And then I further adapted it by making stuff a little bit more from scratch (namely...subbing out a packet of onion soup for actual seasonings) and I added more chunks of beef. Because....really...more beef=more better.

But I'm getting ahead of myself. First of all...I gotta say it: I'm a beef gal. I love it. If I got out to eat there's a decent chance I'll get a burger, steak, or roast beef. Because BEEF IS DELICIOUS. And the insane thing is...I ALMOST NEVER make beef at home! Something about my inability to grill mixed with my constant butchering of my mom's pot roast recipe have led to a beef drought in this house that HAD TO END.

So I ended it. Thanks to the Beef Checkoff!

What's the Beef Checkoff? It is a national marketing and research program, established in 1985, funded by America's cattle farmers/ranchers. The national checkoff program is directed by cattle farmers, ranchers, and importers and they direct funds to research and promotion to increase domestic (and potentially international) demands for BEEF! Plus it's overseen by The Cattlemen's Beef Board and the USDA. One of the contractors for Beef Checkoff is the National Cattlemen's Beef Association-they manage research and promo programs on behalf of US farmers and ranchers (and are also overseen by the Cattlemen's Beef Board and the USDA)-including the "Beef. It's What's for Dinner" brand--you guys totally know that one, yeah? Yeah!

Here is what I know: The "Beef. It's What's for Dinner" website is AWESOME! Like...I feel like I officially have 0 reasons to not make beef more! The website has a ton of recipe ideas, grilling tips and info (helpful for my grilling phobia!), and even info. about the health benefits of beef (hint: there are tons!) You def. need to check it out and then try to find new ways to incorporate beef into your home cooking too! In my oh so humble opinion.

To celebrate my new commitment to making beef dishes at home I decided to really take it home--I created my Grandma's Beef Stroganoff recipe and served it to my mom and grandma (and Michael, duh!) We had such a fun little dinner party (featuring the use of my adorable new Beef Checkoff oven mitt :P), and I was a little nervous about serving them my version of the recipe that they both have in their regular repertoire! Of course, my nerves were for naught. EVERYONE loved this tasty dish-and my mom said she couldn't even taste the difference with the fact that I subbed out the dried soup! Hooray! It just tastes comforting and beefy (I know, weird adjective, but true!) and flavorful and it's just my idea of the perfect entree.

Seriously, could not be an easier recipe. You throw a bunch of stuff in the crockpot. Let it go. Boil some noodles. SERVE! Easy peasy and a def. new favorite-Michael full on approved and insisted that I should make it regularly as well. Crowd pleeeeaser!

Baked Tortilla Chicken-and a Better Chip review! #TBCInsiders

By now, you probably know I tend to prefer natural, real, fresh food. Which is why I was SO excited to sample and develop a recipe using  The Better Chip! The Better Chip is essentially a tortilla chip that uses farm-fresh ingredients for a real, simple, great taste. The Better Chip is also naturally gluten-free, vegan friendly, and verified non-GMO!

AND there are currently 5 varieties of The Better Chip! Classic corn chips, for purists like myself, Chipotles and Jalapeño will give your snack some kick, while the Beet and Spinach & Kale varieties put your veggies in your chips! My faves are probably the corn chips and the beet (surprisingly, because I don't really like beets!) so I used those 2 to create a simple and delicious tortilla crusted baked chicken recipe (but you could use any of the chip flavors!) Match made in heavennnn!

This recipe is crazy customizeable! You want some spicy chicken? Use the jalapeno and/or chipotle chips and maybe throw some chili powder in there too! Interested in getting your veggie on? Use the beet and spinach/kale varieties! And don't even get me started on the ways you can use your finished chicken/what sauces you could serve it with! I know I was horribly negligent by not making a sauce to go with the chicken but...well...I just didn't have the time or ingredients. I'm sorry guys...forgive me? Learn from my mistakes! Get some sauce with yo chicken!

Mexican Pizza

This is another case of Michael seeing something on the computer while I'm commenting on a blogger friend's blog, and him going "I WANT THAT." And seriously though, he very rarely asks for anything specific, so when he does I have to honor his request! Especially since this recipe is so eaaaasy.

And...I could use some easy in my life right now. I'm like...just...so busy. I just got back a couple days ago from Ohio and now I'm here for a week (in which I'll be working, blogging, cooking, etc.) and then I go back to Ohio for Michael's cousin's wedding. Then when I get back I'm gonna have a bunch of stuff to catch up on and there is already work booked and a short film and....yeah. You get the idea.

Seriously: people who work full time and go to school and/or have children...I just don't know how you guys do it. Mad props because I am just apparently easily overwhelmed.

Thank goodness for easy dinners that please. It's seriously just tortillas and like taco ingredients layered and baked for a short amount of time. And apparently it's delicious. The boy is certainly a big fan. He especially liked it if it's had some time to cool-less messy I suppose?

If you're busy too, let's just calm ourselves down and make some Mexican Pizza, shall we?