The hotdish is a north-midwestern national treasure, and everyone’s family has their own recipe. This recipe is for people like me that cook for themselves and themselves alone lately. Being a one person household doesn’t mean foregoing the comforts of home.

Utilize a rotisserie chicken to take some of the extra work out of this already simple recipe. This recipe could also be adapted with a variety of frozen produce depending on what you already have in the freezer. I'd love to hear what kind of combinations you come up with if you give this a try yourself!

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Whole Prices:
Yellow Onion: 2.00
Frozen Peas 0.98
Frozen Corn 0.98
Cream of Mushroom and Chicken: 1.72
Rotisserie Chicken: 3.97
Shredded Cheddar: 2.24
Tatertots: 2.97

Per Recipe:
Yellow Onion: .25
Frozen Peas 0.25
Frozen Corn 0.25
Cream of Mushroom and Chicken:  0.86
Rotisserie Chicken: 1.00
Shredded Cheddar: 1.12
Tatertots:  0.37

During the pandemic, I started growing my own peppers. This year is the first year that I decided not to do that, but I still love making my own hot sauce. To fill that void, I turned to the fresno peppers I purchased from DC Farm For Vets at a recent farmers' market. This is similar to the framework I've used in years past, and it's a great way to use up a surplus of peppers if your garden is outpacing you as the warmer weather ends in Wisconsin.

Serve alongside your white people taco night or use to bring brightness to your scrambled eggs in the morning-- whatever you like!

The cherry tomatoes coming from DC Farm for Vets have been at the top of my shopping list for weeks now, and I have normally been consuming them as part of a salad or on top of some tacos or nachos. This week, however, I let my container start to go too far. How could I best use the remainder before they were unusable without invoking the ghost of the viral feta pasta?

I saw the key to the puzzle in my cheese drawer– garlic and herb goat cheese. Thus, this savory galette was born. I will say that it does not refrigerate well, so if you make it yourself, it may be best shared with a crowd. The ingredients are simple, and I find them in my fridge often enough that I may wind up making this next time I have company.

Full recipe below the break!

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