Incredible Eggs

Written Monday, February 8th, 2010 by Anne Coleman

Eggs are one of the oldest and most widely consumed food sources on the planet. Dense with nutrients (Protein, Choline, Lutein, Vitamin A, Vitamin D and Folate to name just a few) and low in calories (70 per egg) the egg is a powerhouse of nutrition in a tiny and very versatile package.

Used for everything from leavening, to thickening to a full-out protein source, the abilities of the egg are astounding - and boy, do they taste good! From omelets to souffles and everything in-between, it's not hard to find a way to incorporate eggs into your diet, and it certainly doesn't hurt that they're budget-friendly, too.

Simple recipes like the 3-Egg Omelet (pictured) filled with any of a thousand ingredients (the one above uses Ricotta and Parmesan cheeses blended with black olives, green onions and grape tomatoes) and a quick-fix for breakfast lunch or dinner, it's just one egg recipe you'll turn to again and again.

How about Scrambled Egg Towers, Garden Frittata, Wild Mushroom, Spinach and Gruyère Frittata, Duck-centric Breakfast (a whole different breed of egg!), or Breakfast Pot Pie - each unique and each delectable.  A quick search on Half Hour Meals turns up plenty and there are more to come. Check out these delicious egg recipes and more under our Recipes tab.

A Week of Half Hour Meals Part 2

Written Thursday, February 4th, 2010 by Anne Coleman

Last week I posted about making meals for my family completely from Half Hour Meals, and I did. Not only was everyone satisfied, I had no naysayers at all and we've added a few recipes to our usual nightly repertoire as well.

Here's what we had, in no specific order:

Carbonara Pizza - This one went over hugely here. Not only were there no leftovers, I've already had requests for more. I used the cheaper bacon alternative, but other than that there were no changes made and it was perfect.

Arroz on Pollo - Another hit with returns for seconds (and thirds for some!) and one more added to the family recipe pile.

Grandma Nucci's Meatballs - (pictured) This is now my go-to meatball for pasta dishes. This was the most delicious meatball I've had, hands-down! Bursting with flavor and a mere 5 ingredients, it doesn't get any simpler or tastier.

Penne Pasta with Pesto - Two of my absolute favorites together - and the pesto recipe was perfecto! The kids loved it as well and it's gone into our rotation, too.

Sticky Lemon Chicken - So good! Yet another go-to for a quick chicken recipe and one that everyone liked. Any side dish would go well with this, but we made the recommended mashed potatoes and peas & carrots.

Barbecue Bacon Burgers - OK, so I've been doing things like adding potato chips to my sandwich for years, but who'da thunk to add them to a burger? I've been asked to 'please only make this burger from now on' , and I think I'll oblige! Very tasty and something you can serve for family or company.

That was our week  - and next time we'll do meals from appetizer through dessert and report on that, as well. Please give one or two of these a try, they're very worth it!

Member Recipe Review: Crockpot Chicken

Written Tuesday, February 2nd, 2010 by Penny Hawkins

It's been a little while since my last comfort food recipe review, and before ya'll get the idea that somehow my comfort food obsession has passed (as if!), I decided it was time to go in search of another HHM member comfort food recipe to review. So, I clicked over to the recipes tab here at HHM and  began my search with the help of the handy categories links.

The criteria? I wanted a recipe that was a "set it and forget it" one-pot meal, and it absolutely had to include gravy or sauce! Hmmm...I remembered seeing a "Meal of the Day" a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the "chicken" category link, and after a minute of searching, there it was... on page 4...Ashley's Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don't know about ya'll, but that's my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you're looking for spur-of-the-moment inspiration for dinner this week, give Ashley's Crockpot Chicken* a try...it's fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

Featured Community Member: ThomasMorris

Written Sunday, January 31st, 2010 by Anne Coleman

Thomas Morris is one part lawyer and one part foodophile, something I thought was an odd combination. Thomas set me straight, though and let me in on his foodie life. Read on to learn more about our resident lawyer/cook and his blog, Thomas the Accidental Gourmet.

How does a lawyer wind up in writing a food blog? What is cooking to you - a hobby, an outlet, or a passion?

You'd be surprised about lawyers! Just like anybody else, we all have interests outside of our profession. My wife, Jenn, also likes to cook, but she's more of a follow-the-recipe type of person.

I'd have to say that cooking is a mix of all three things you mentioned. I'm certainly no professional, so I guess it's a hobby. It also is a great way to unwind after a stressful day/week. Finally, I'm very passionate about my cooking. I critique everything I make, and always try to improve. Friends who come to dinner are usually uncomfortable the first time because it sounds like Jenn and I are tearing apart each other's cooking. Actually, we're just figuring out how to make it better the next time.

As for writing the blog, it started more as a personal recipe repository, but I had some friends and family that said they enjoyed it, so I started trying to make my posts (i) more interesting and (ii) more regular. Life does, however, get in the way sometimes...

Have you always lived in Texas? What are other food influences in your life?

I grew up in the little apple, Manhattan, Kansas. My mother is from west Texas, and my father from northeastern Georgia. So, I'd have to say that southern cooking has always been in my household. (The folks used to have to special order buttermilk to make cornbread.)

It wasn't until I moved to Texas in 1986 that I really started to get into the spicier side of things (there simply isn't a good Mexican restaurant in Kansas).

As far as other influences, I've spent time in southern France, Tuscany and the Caribbean. So I'd have to say that I've got a lot of Mediterranean dishes, rustic Italian, and then Caribbean fare, using ginger and fruit with a lot of spices. Stuff I've made includes couscous; panini with tomato, basil and mozzarella; and "goat water," which is what they call curried goat stew in St. Lucia.

What would a day in your kitchen look like?

Morning or night? In the morning, I boil water for coffee in the French press, grind some coffee, then come up with something interesting for breakfast. My wife would be content with cereal every day, so I do the breakfast cooking. (Recently, I've become a fan of spreading avocado on toast and topping it with tomatoes and bacon.)

At night, we usually get home from the office about 8:00. I get the protein I took out of the freezer from the night before, and make something happen with whatever vegetables we have while Jenn cleans up.

On the weekends, the mornings are the same, but we typically cook something fairly involved together.

An unexpected guest stops by for dinner and you had nothing planned -what's your secret for a quick fix?

Stick my head in the 'fridge and come out with dinner! I rarely cook anything using a recipe (some sauces are the exception, but that's only because I don't do a more complicated sauce such as a béarnaise or beurre blanc very often.) So, making a nice dinner on the fly for guests is about the same as any other meal at our house, just for more people.

That being said, if I've got it on hand it's hard to go wrong with a good steak on the grill. Barring that, a pasta primavera with shrimp or chicken is always a crowd pleaser and super easy to make. Can't forget the wine of course! (We have a wine fridge, be we can never seem to keep it full for some reason...)

Name a handful of ingredients you couldn't live without.

Onions. Garlic. Oregano. Cumin. Kosher salt. Limes and lemons. Tomatoes. A hard cheese, such as parmesan or pecorino toscano. I also usually have ginger, bell peppers and serranos on hand.

Do you use cookbooks? What is a favorite?

Rarely. My mother in-law gave me "Sauces: Classical and Contemporary Sauce Making" by James Patterson that I really like. Sometimes we'll crack open "The Joy of Cooking" for a reference. I'd say this is a must-have for anyone serious about cooking.

How are you liking Half Hour Meals so far? What would you tell others about the site?

I think it's great. There are a lot of talented people out there. It's nice to see that quick meals have moved away from the simple to real gourmet. I'd tell anyone that needs a little quick inspiration to check it out!

Thank you, Thomas -  and I'd like to tell anyone reading this to head on over to read Thomas' blog or page here at Half Hour Meals - both very worthy reads.

Featured Community Member: thedeathkid

Written Saturday, January 30th, 2010 by Theresa H Hall

Today I am bringing you Esmeralda Guerrero, aka: thedeathkid, and she is having a grand time hunting down every mouthwatering cheeseburger joint in San Antonio and other cities in Texas. By the looks of her blog, Double Cheese Blogger, she has located some pretty trendy spots in order to try out their menus. Many of them have Southwestern flair and the portions are huge. That’s right … it’s Texas style.

Hello Esmeralda, I think your name is very romantic, it reminds me of the western movies I would watch as a kid, and it is so pretty. Is it also a family name? Do you have a nickname?

I'm the first Esmeralda in my family but I do hope it stays in the family. I love making people roll their Rs, gives a little flavor to the day. However, I suppose it's a bit too many syllables for most people so I have quite a few nicknames: Es, Esmer, Melda, Mel, Smel (affectionately).

Which university or college did you attend and what was your major? I see you are a recent graduate so congratulations are in order.

Thank you! I am now an Alum of Texas State University. Go Bobcats! My degree is a Bachelor of Fine Arts with a Minor in English.

How did you come to be writing about this journey to find delicious burgers? What happened to influence you to write reviews about these types of eateries? Do you think you may have found your journalistic niche?

Burgers have always been my go-to comfort and celebration food. For forever if you asked me what I feel like eating, nine out of ten times it'll be a cheeseburger. My awesome friend, Daniel, actually suggested the idea of a blog and I thought he was joking, so I said "doublecheeseblogger" and from there the journey began. It's so much fun and I can remember almost every burger journey, good and bad. As far as my niche, I definitely have a lot of fun writing about food and can see this blog going more places, as well as my writing.

On your blog today, you featured, Gourmet Burger Grill, and their Macaroni & Cheese Wedges. Please describe, if you can, exactly what it tastes like and how it feels in your mouth? I never heard of this side dish before and wonder how it is made and about the fried flavor. The photograph made me want to order some.

Those macaroni wedges were amazing. The nostalgia of your perfect bowl of macaroni and cheese compacted in the crisp batter were a delicious medley. Chef Davis' concoction was creamy, cheesy goodness I honestly could not stop inhaling their aroma.

At the Smash Burger, I loved how they piled the onion straw/rings on top. Their fries look pretty, too. Another eatery you highlighted is Crave Burger, and the cute attendant behind the counter. I bet he helps pull in lots of customers. I guess I’d order tater tots, even if I didn’t want any.  Is this one of your favorite places?

Ha-ha, the burger attendant was pretty handsome, but my main focus on these burger ventures is the burger. The love I have for the burger trumps any silly boy’s smile. Usually on these ventures we try to get as much of a taste of the place as possible in one visit, so my comrade and I often do a tossup between fries and onion rings/tater tots/etc.

Do you like to cook? I saw you had a write-up about burger cupcakes. They are so cute. Have you tried baking these? If you don’t cook, are you interested in learning? There are great choices right here on Half Hour Meals.

I love baking and college away from mom has taught me, through some rough trial and error, to make some decent meals. I actually am a pretty big fan of Half Hour Meals, the convenience and usual ease of the dishes would have made college less ramen and more gourmet! My favorite recipes on the site are actually the pastries!

Do you think you will continue this direction of writing? Perhaps write for the Food Section of your city newspaper? Do you think you will continue blogging about burgers or take it up another level and try out fine dining?

I'd actually really love to try and write for the Current in San Antonio. The food in this city is so delicious. I think it'd be great to get some recognition for all the amazing chefs here. I have played with the idea of maybe moving on to pizza or even Chinese cuisine, and then I remember all I want to eat for the most part is a good down home cheeseburger. I suppose part of my love for the burger stems from its Americana pulse.

Have you decided on a professional job or career yet?   What are some of your goals over the next year, and tell us a little about what college grads do these days to keep them interested and creative. Do you like music, art, dance and movies?

My plans sometimes overwhelm and scare me, so right now I'm trying to choose a path that best fits me. There are a lot of things I'd like to conquer finally, such as the Spanish language, playing guitar, and writing for myself instead of for a professor. I've recently put in an application to “Big Brothers and Sisters”, in an attempt to give back to the community that has given me so very much. Career wise, I want an opportunity to help people and make a difference. Finding that spot for me right now is a bit of a process.

You can tell me … is the cheeseburger bicycle bell yours or is it something on your wish list? It is adorable! And what about the comfy cheeseburger bed? Do you have one?

Unfortunately the bicycle bell and hamburger bed are not in my extensive collection of burgerbilia. I do have some awesome cheeseburger shirts, a very cool cheeseburger hat, a CD case, and a cheeseburger handwarmer mouse pad. And when reviewing that list right now I realized I'm a cheese ball.

I visited your blog months ago, and I have to say out of all the places you reviewed, I would have to go with the shot of Carl’s Jr. Cheeseburger, because the photograph is perfect. Now, if we could make it taste as delicious as the one from Smash Burger, with those onion rings … and of course the root beer float, too. (laughs) But that isn’t where it all began. Tell us about The Malt House and what it means to you.

The Malt House is one of the places my dad always used to take us for an afterschool snack. When he passed away I found I felt the closest to him in those places where we had all spent time together, laughing and eating. My dad definitely made every day count, and he enjoyed all the flavors of life. He was always reporting new restaurants and hole-in-the-wall taco/burger/pizza/whatever stand that had the best something or other. As cheesy (pardon the pun) as it is, all these burger adventures are something I think we would have done together and he would have loved every bite of it.

What flavored condiments do you use in the kitchen or at the dining table? Are you into the barbecue sauces and hot salsas and hot peppers?

Be adventurous! This sometimes hurts me, but I try and use salsa and sirracha. Still trying to develop the iron tongue some people have. Two things I will almost always reach for if they're in the vicinity though: lime and cilantro. Absolutely perfect pair. BBQ burgers are great, but I try to keep a variety going.

When did you decide to join Half Hour Meals? I know Daniel or Oscar invited you because as far as I know, they also love, love, love, your blog, and all those burgers you eat and then highlight. Aren’t you glad you listened to them?

Absolutely. I'm afraid my Cheerios, ramen, peanut butter and jelly diet was becoming a desperate lifestyle.

What is your favorite feature about our site? Have you tried any of the member recipes yet?

I really like that I can skim through and save recipes, so when I need them I've got a nice recipe cache to go to. I've tried a few recipes and really liked the simplicity and flexibility of them. I really need to send all the people who are posting recipes a picture of my full belly as thank you cards...or maybe not.

Would you recommend your friends to visit and signup?

I've already informed all my college buds of the necessity of this site in their lives. I mean it … college does not need to be four years of ramen and hotpockets!

*Esmeralda, I want to thank you for taking your time to be a featured member on Food For Thought @ Half Hour Meals, and for allowing us the pleasure of getting to know you a bit more. If ever you have any questions we can always offer help from our kitchen to yours.

Everyone please be sure to check out Esmeralda’s profile today.

Food Volume and Weight Equivalents Part 4

Written Friday, January 29th, 2010 by Penny Hawkins

Just like we've seen with vegetable weight and volume equivalents, some recipes make the same assumptions when it comes to fruit. They take for granted that you know how many bananas you need for “1 cup mashed bananas”, or how many strawberries it takes to get “2 cups sliced strawberries”. Now I don’t know about you, but when I’m in the middle of making jam, the last thing I want to do is stop and try to figure that out! It interrupts my rhythm and it’s just plain frustrating! I have strawberry juice and sugar all over my hands for goodness sake! (Takes deep, calming breath) So… in an effort to reduce my frustration and keep a grip on my sanity, I found myself making a list of volumes and weights for foods I use frequently. I printed it out and keep it in a protective plastic sleeve in a 3-ring notebook that lives on my cookbook shelf in the kitchen. I can promise you that I refer to it quite often!

If you have ever experienced this same frustration, I hope you print and save these posts on weight and volume equivalents, and I hope that you find the information as helpful as I do. And please, if you have food volume and weight equivalent questions I have not answered, please send me a shout and I’ll do my best to get it answered for you!

P.S. The real moral of this story is that when you are writing a recipe, don’t assume what your readers do or don’t know. Don’t talk down to them, but provide all the information necessary so that anyone can take your recipe and execute it perfectly! This includes information about weight and volume equivalents, pan sizes, and explanations of techniques your readers might not be familiar with like “chiffonade” or “deglaze”.

Apples: 1 pound (3 medium apples) = 2 ¾ cups sliced; 2 to 2 ½ cups chopped

Bananas: 1 pound (3 medium) = 1 1/3 cups mashed; 1 ½ to 2 cups sliced

Cranberries: 12 ounces = 3 cups whole; 2 ½ cups chopped

Grapefruit: 1 medium = 1 cup juice; 1 ½ cups segments

Grapes: 1 pound = 3 cups

Lemons: 1 medium = 3 tbsp. juice; 2 tsp. grated peel

Limes: 1 medium = 2 tbsp. juice; 1 ½ tsp. grated peel

Oranges: 1 medium = 1/3 to ½ cups juice; 4 tsp. grated peel

Peaches: 1 pound (4 medium) = 2 ¾ cups sliced; 2 ¼ cups chopped

Pumpkin: 5 pounds = 4 ½ cups cooked and mashed

Strawberries: 1 pint = 2 cups hulled and sliced

Food Network Magazine

Written Wednesday, January 27th, 2010 by Theresa H Hall

When I received the offer in my mailbox to subscribe to this new magazine, I declined their offer. I was still reeling from hearing the news about the death of Gourmet, one of my favorite food magazines. While standing in line at Borders bookstore (yes, I was there again) I decided to grab this food publication and see what it is about. Food. Well yes, it is about food.

One of the selling points is the fact we get to see so many Food TV personalities. They have taken time from their busy schedules to give us more of their favorite recipes. There is even a section about truffles by world famous Chef Jacques Torres! Chocolates, just in time for candy making to enhance our upcoming Valentine's Day. If for no other reason, I recommend you go out and buy this edition, so we can do a chocolate candy making event together. I love him, and even visited his tiny chocolate shop in Brooklyn, back in November 2001. His chocolates are utterly amazing and I believe if you Google him, you can find his web site and you can order on line.

There are lots of healthy recipes within these pages and delicious fattening ones that make you want to try them. I decided to put together one of my own just from looking at the front cover. Here is a photo of my healthy dinner I served tonight. I used lemons, grapes, oranges, mushrooms, cucumbers, carrots and grape tomatoes. Orzo and angel hair combined with butter, olive oil, salt, pepper and dill weed, made for a healthy and inexpensive dining experience.

Alton Brown, Paula Dean, Emeril Lagasse, Bobby Flay, Guy Fieri and The Neelys all share their Super Bowl weekend recipe ideas. It's nice to see them in their new magazine. It's just plain friendly!

Member Recipe Review: Blueberry Lemon Breakfast Cake

Written Tuesday, January 26th, 2010 by Penny Hawkins

Blueberries and lemon are one of those classic flavor combinations that are just meant to go together, a fact that is perfectly illustrated after one bite of  BnB Finder's Blueberry Lemon Breakfast Cake.

This moist, delicious cake is ideal for breakfast or brunch accompanied by a mug of coffee, or a cup of your favorite tea. Not too heavy or sugary-tasting, this cake is a perfect  balance of sweet juicy blueberries, and the bright, tart, flavor of the lemons. 

This recipe was absolutely perfect as it was written, but, when I spotted some buttermilk in the fridge, I couldn't resist trying it in place of the regular milk. It added a pleasant  tangy flavor, and helped ensure a moist, tender cake. I should also add that I made this recipe in a loaf pan because after I got the batter made, it didn't look like it was enough to fill my Bundt pan. There's nothing sadder than a wimpy, undersize bundt cake, so I opted for using a loaf pan. I also found that it needed an extra 15 minutes baking time, but I suggest you start checking at 50 minutes since oven temps vary.

I recommend this recipe as both easy and delicious..perfect when you want a not-too-sweet treat, or something special for brunch when you have friends or family over...it's a real winner! On my beancounter husband's scale of 1 -10, this cake got an 8. He took it to work and said it was gone in a flash (and poor man only got one piece)!

A Week of Half Hour Meals

Written Sunday, January 24th, 2010 by Anne Coleman

What would your week look like if every dinner meal was done in half an hour? I'll let you know by next week!

I decided on this week's shopping day to choose at least 5 meals from Half Hour Meals to make for our dinners this week. So far we have two in and nobody has been disappointed. On the contrary, the recipes I chose have been big winners and I've already been told that they need to enter the family dinner repertoire.

Would you like to join me in my Half Hour Meals Dinner Week? Drop a comment to let me know and I'll put up an aggregate post of everyone's entry. You don't need to have every meal come from HHM, even one or two is good, and the more we have along for the ride, the merrier!

Don't miss our other challenge currently running. For the chance to win a copy of Rose Levy Beranbaum's newest cookbook, Rose's Heavenly Cakes, see this post: http://www.halfhourmeals.com/food-for-thought/win-a-copy-of-roses-heavenly-cakes/ and get your entry in ASAP, the deadline for this delicious giveaway is Thursday, January 28 at 11:50 PM CST. Go have a look!

Featured Community Member: SimplySandi

Written Friday, January 22nd, 2010 by Penny Hawkins

Half Hour Meals member Sandi lives in Dallas, Texas, and authors a fun, sassy blog dedicated to sharing her thoughts on things she loves such as entertaining, shopping, cooking, reading, etc. From snack cakes to Rachel Ray recipes, with tidbits about her family mixed in, there is always something interesting on the menu at Sandi’s blog!  Read on to learn more about Sandi:

Your blog, Peel Me A Grape, is a fun place to read about your thoughts on things you love like books, cooking, and entertaining! What inspired you to start your blog and what’s the story behind the name? I love trying new recipes – especially enchiladas. Back in 2008, I sent a picture of my latest attempt to a friend.  She replied back stating that I really should start a blog. I had never even READ a blog much less knew how to START a blog.  For kicks, I Googled blogs, and within about 30 minutes – I was hooked. I changed the name of my blog from “simplysandi” to “Peel Me A Grape” about a year later. Peel Me A Grape is a song by my favorite jazz singer, Diana Krall. I was thinking of dieting at the time, and the idea of peeling grapes to lose weight struck me as funny. Then, I realized that this title represents me and all things I love – like romance, music, food, and wine. 

You live in the great state of Texas (also the home of Half Hour Meals!). What is your favorite recipe that reflects the unique regional flavors of Texas? Fajitas.  It combines Texans love of all types of meats from beef to seafood with all the spices that scream Texas – cumin, cayenne pepper, red pepper flakes, onion powder, chili powder, garlic powder. It is a very versatile dish. Based on the seasoning, it can be mild or spicy.  I am constantly experimenting with different marinades to bring out the best flavor in the meat.  Just last night I used a Mango Ginger Haberno sauce.  The fajitas were awesome.

Do you have a signature dish? What is it and how did you come up with it? This is a hard one. The latest dish that I’ve been serving company is Shrimp Pasta in a Tomato Chile Sauce.  It’s an Emeril Lagasse recipe. It has all my favorite spices along with pepper jack cheese for that extra kick and creaminess. 

Name 5-10 ingredients you can’t live without. vanilla, unsalted butter, cinnamon, cumin, cayenne pepper, light sour cream, cheese (all flavors), Italian bread crumbs, extra virgin olive oil Interviewer’s note: I suspect Sandi was cheating a bit by naming cheese (all flavors), but we like her so much we’ll let her pass!

Surprise! Tony Romo, Quarterback for the Dallas Cowboys is coming to dinner! What would you serve? I’d pick the main course from “The Pioneer Woman Cooks” cookbook - either the rib-eye steak or chicken fried steak. I’d serve it with twice-baked potatoes, lettuce wedge with blue cheese, and banana pudding for dessert.

You have a 23-year-old son. When you make a special dinner for just for him, what do you make? How has being a mom influenced your cooking and your blog? My son has many favorites – mostly Italian, but his ultimate favorite dish is very simple - chicken tenders with mashed potatoes and peas.  I use mayo on the chicken then dip them in Italian bread crumbs and bake for 20 minutes. He loves them dipped in bbq sauce.  I didn’t cook much when my son was younger.  He was a picky eater. As he got older, I found that the more he appreciated good food, the more I liked learning to cook it. 

What is your favorite cookbook and why? The Pioneer Woman Cooks. I basically want to cook every recipe in the book.  She has updated the classics like “pot roast” or “chicken fried steak”. I recently made her “potato skins” – they were awesome, and it was like I went back in time to the 80’s.

Do you see yourself still blogging several years from now? How do you balance food blogging and life? I am hooked on blogging and really want to evolve my blog. I work full-time, so just keeping my blog up to date was a challenge at first.  I have learned to “schedule” postings so that my blog stays current, but the hardest part is finding the time to take advantage of the tools available.

If others were to ask you about Half Hour Meals, how would you describe the site to them? Half Hour Meals is a great site to get quick and easy recipes as well as share your own.  It’s appealing to look at and easy to navigate.  I do not feel overwhelmed at all when I go to it. So many sites have so much information, you do not know where to start. 

My deepest thanks to Sandi for letting into her world for just a bit. I hope you all will stop by and visit her page at Half Hour Meals, and be sure to check out her wonderful blog as well!