September 6, 2023 • 16 mins
I know it's been a while. Like over a year. I'm sorry! Please forgive me. This episode is a little rough - no intro or outro song, all that jazz. Just me talking into my computer and trying to get things back up and running.
In this week's episode, I'll be talking about:
- Skillet Caprese Prosciutto Chicken from Half Baked Harvest
- Creamy Peach Pie Bars from The New York Times
- Golden Soup from Pinch of Yum
- Ham and Cheese Sliders from Averie Cooks
- Corn Fritters from Smitten Kitchen
- Salmon Quiche from Recipe Tin Eats
- Ground Beef Nachos from Recipe Tin Eats
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