So the week has started and you're feeling like a lazy S.O.B

Never fear! The Unwed Housewife has the solution.

I love to cook, but sometimes I want fast food that I can still make at home and not have to stare into the face of a greasy temperamental teenager that has already lost all lust for life. For those days I have simple meals that I fancy up and make look a lot more complicated than they really are. The trick? Options and attention to detail.

On Saturday I made Baked Potato Soup and bought a sub sandwich from Walmart. I sliced the sub and arranged it on a platter. I also cut up a variety of toppings for the soup and veggies for the sandwich then arranged them on the table. My family went crazy for that.

On Sunday I made a super simple supper staple; Spaghetti Bolognaise. What made that seem more special than usual is that I set up a salad bar with a variety of toppings. It's perfect for lazy days or days where it's too hot and you don't want to be in an even hotter kitchen.

Then there's those days that are kind of in between. Days situated between grand meals like Beouf Bourguingnon and Shrimp Boils. Days where you want something hearty and filling but still kind of light. Those days are dedicated to pot pies and cobblers.

"Cobbler," you ask?

Yes, Chicken Cobbler. It's fast, cheap and easy. Like your mom, but less sinewy.

I rarely add captions to my recipe pictures, but does this not look like a drawing?

Chicken Cobbler         Serves 6

• 4 chicken leg quarters, boiled and shredded
• 1 package Pillsbury Pie Crusts
• 1 Family Size 26 oz can of Cream of Chicken Soup
• 1 small 11 oz can of cream of potato soup
• 1 regular 12 oz bag frozen peas and carrots
• 1/2 c milk
• salt, pepper and garlic to taste

Preheat oven to 375*F.

Take a 9x13" dish and line it with one sleeve of pie crust.

Mix all other ingredients together in a large bowl.

Pour into dough lined pan.

Unroll the other sleeve of pie crust.

Cut into 1/2 inch thick strips and weave on top of mixture.

Place in oven until crust is golden brown.
Serve with salad or mashed potatoes.

Summertime Treats- Chorizo Burgers

Summertime is almost here. I'm not to happy about that. My favorite part about summertime is staying inside with the air condition around the 60's. It's the reason why I live on the gulf and still manage to stay incredibly pale. I'd much rather be indoors having fun than in the heat being eaten alive by mosquitoes like they're some sort of salt bath crazed homeless man. I'm from Texas so I can't even say that barbecues are my favorite part. We do that all year. It's not even uncommon to walk outside on Thanksgiving and smell the scent of mesquite smoked chicken and fajitas grilling over the barbecue pit.


I do like cooking seasonally though. This weekend my boyfriend made us all some delicious gourmet chorizo burgers. They were spicy and words can't even describe how yummy they were. He cooked these on an indoor George Foreman grill, but we have cooked these over a barbecue pit before and it's even more delicious.

Chorizo Burgers 

• 8 oz Mexican chorizo 
• 1 lb ground beef
• 2 eggs
• 3 tbs McCormick Grill Mates Hamburger Seasoning
• hamburger buns
• cheddar or pepper jack cheese
• lettuce, tomato, avocado, sliced onions

Mix the chorizo, beef , eggs and seasoning together in a large bowl then form into about 8 oz patties.

Place over heated grill and grill until cooked all they way, which should be about 4-5 minutes per side.
Once done, place patties on a baking sheet and put cheese on top.

To help melt the cheese put them into an oven preheated to 350 degrees Fahrenheit for about 1-2 minutes or until chesse is fully melted.

Place on buns and top with your choice of chopped veggies.