Here's what you need to know: This is the first episode in a new series I'm trying, titled "My Quest for the Perfect Eggless Yeastless Breakfast Bread, or just "My Bread Quest." The series was born out of my desire to have something small to munch on during my hour-long commute on weekdays, without needing to learn how to work yeast (it scares me) or pay $8.00 for eggs. My goal is to make something out of the ingredients I already have in my pantry, and I'd like to be able to hold it in one hand and eat it while I'm driving. This snack pairs well with early mornings before the sun comes up, when the frost on your windshield takes five minutes to liquefy but it doesn't really bother you. This snack is best for people who like staring off into space, who have been known to sit on the couch and mindlessly eat whatever they could find in the pantry, who have low expectations but a high appetite. Mostly, this snack pairs well with someone who is curious enough to try something new and desperate enough to risk that thing being really, really bad if it means saving a dime. [Not that these biscuits are really bad - don't worry.] Today's recipe came from a guide by Southern Living . I used all-purpose flour instead of self-rising, because it was in my pantry already. More on that below. Finally, I will be pairing these posts with pictures, because creating self-rising bread without yeast is one of the central tasks of this series. You should probably use: 1 c. self-rising flour 5/8 c. heavy cream Instructions: Mix flour and cream gradually in a bowl. Mix until just combined, but still lumpy - about 1-2 minutes. Press the dough gently into a ball, then roll out on a lightly floured surface. When the dough is about 3/4 inch thick, cut into circles and place on a baking sheet. Brush the tops of the biscuits with a little more heavy cream. Bake for 12-15 minutes at 450 °F, or until tops are browned. - - Results - - The flavor of these biscuits is alright - paired with some butter and jelly, they will taste like normal biscuits, albeit noticeably denser. I'm actually pleasantly surprised by the density, because I can see myself holding a biscuit in one hand while driving and not ending up with half of my breakfast in my lap. Unfortunately, they did not rise. I made five edible hockey pucks, which taste more like flour and heavy cream when the ingredients are squished together so tightly. It seems that a simple recipe like two-ingredient biscuits is not very forgiving. For my kindred spirit cheapskate biscuit-lovers, you can't substitute self-rising flour for all-purpose here. While I'm disappointed, my trust in Southern Living still hasn't waned. Just don't sub any ingredients. I won't be making these again, because I'm not out here trying to buy special flour that I'll only use once. (Also, I am not sure I can actually fit my butter knife into the roll to cut it in the first place). If you're determined to use all-purpose flour, though, you might consider adding some baking powder to try and force your dough to rise a little bit in the oven.

Here's what you need to know: This meal makes at least 4 servings. It can be easily cooked as a half-bath, though, so that the leftovers won't last more than two days. However - one of my favorite things about this recipe is the way it tastes after it sits for a few days. If you're a fan of leftover Chinese takeout, you know what I mean. So I strongly encourage you to start with a whole batch, then adjust to your needs next time. This meal pairs well with summer days that arrive before May. When everyone around you is already draped in glaring yellows and whites, hold onto the bitterness of winter with the bite of parmesan and balsamic vinegar. This meal is the perfect fit for lovers of acquired tastes; recommend it to the friend who always asks for your slice of pickle at the deli or who introduces their new friend as "Thomas" (with the air quotes). When you eat this meal, dim the lights and draw your specialty-ordered blackout curtains. Twirl the angel-hair around your fork and revel in the artificial warmth of your carmelized onions. This meal will keep you honest during the tumultuous months of spring. It will keep you from looking forward too far - even as the occasional burst of a grape tomato reminds you, like the light peeking through your curtains, that summer is truly on its way. This is another one-pot meal, so I would hold off on the sides unless you want to add some light greens. I would choose something like Oliver's Sweet Red to go along with this. It should be a bold flavor that allows the flavors of the meal to stay independent, but something sweet to compliment the carmelized onion of the dish. Finally, I originally found this recipe on Taste of Home's  website. They're the expert at comfort food, and this one is no exception. You should probably use: 1/4 c. butter 2 large onions, diced 8 cloves of garlic, minced 2 cups of grape tomatoes, sliced in half 1/4 c. balsamic vinegar 1 lb of uncooked spaghetti 9 strips of cooked bacon, crumbled 2/3 cup of shredded parmesan cheese 2 TBS olive oil 1 tsp. crushed red pepper Pinch of salt Pinch of pepper my two cents on ingredients: This is the best recipe for using up onions before they go bad. Because of this, I tend to use whatever kind I have in the pantry - mostly yellow. However, if you're picky about your onions, I think sweet onions are the technically correct variety to use here. I'd also advise you not to sweat the exact number of bacon strips you cook. When you're standing over the sizzling pan at 7PM and flying bacon grease has become your new wardrobe, it becomes less about how much bacon you make and more about how fast you can get it off the burner. Finally, as always, measure the cheese with your heart. Not a measuring cup. Instructions: Melt butter over medium heat. Add the onions, red pepper flakes, and salt. Sauté until the onions are tender, about 2 minutes. Add the garlic and reduce heat to low. Cook, stirring occasionally, for 30-40 minutes or until onions are golden-brown. Add tomatoes, vinegar, and 2 TBS of oil to the skillet. Cook the pasta according to package directions, then add to the onion-tomato mixture. Top with bacon, cheese, and pepper. Toss to coat; heat through; enjoy!

Here's what you need to know: This meal will make 2-4 servings. Depending on how many chicken breasts you like to eat, it will work perfectly as a date-night dinner and may leave some leftovers. Maybe. This meal pairs well with evenings when the sun sets before five. It should be calling your name when you rush inside to escape the coming darkness; it's a labor of love when you crush the walnuts from your meticulously-sorted trail mix and carefully press a butter knife through your $4 wheel of brie. When the fully-baked chicken breasts thunk onto your ceramic plates, equal parts crispy and gooey, you should be ready to lose yourself in the lightly spiced honey sauce the same way you lose yourself in the green-flecked irises of your own honey sitting across the table. You should probably also pair it with a side. I would recommend leafy greens, maybe, to balance out the richness of the entree. This meal also pairs well with white wine. My personal favorite is Reisling, but whatever you choose should be on the lighter (or drier) side to avoid competing with your meal. Finally, I got this recipe from Tieghan Gerard's Half-Baked Harvest . No part of it is my own creation, but it's too good to not share here. Half-Baked Harvest's from-scratch comfort foods have never let me down, and the book itself swiftly worked itself up to my favorite recipe book on the shelf as soon as I got it. You should probably use: 1 lb chicken breasts, or about 4 individual breasts 1/2 c. buttermilk 1.5 c. raw walnuts, finely chopped 1 TBS flour 1 tsp ground cayenne pepper 1/2 c. honey 1 TBS Dijon mustard 4 oz. brie cheese, cut into wedgest pinch of salt and pepper my two cents on ingreditents: This recipe also calls for fresh chopped thyme leaves, to mix in the crust along with the rest of the spices. If you're also too cheap to purchase fresh herbs of any kind, you can live without it. I'm not a huge fan of thyme, anyways, so I never miss it. I also substitute ingredients I already have at home in place of purchasing an entire carton of buttermilk: you can combine 1 TBS of vinegar (white or apple cider) and 1 c. of milk (I use oat) for something similar, if not exact. Finally, the BEST part of this recipe is that it does warrant purchasing an entire block of brie cheese. Although it's not customary, I cut the rind off of my little wedges and bake the leftover brie with jam on toast for breakfast throughout the week. Instructions: P reheat oven to 37 5°F. Lightly grease a baking sheet. In one bowl, combine the chicken and buttermilk. Make sure the chicken is fully covered; toss carefully if necessary. In a separate bowl, combine the crushed nuts, flour, and spices/salt and pepper. One at a time, dredge the chicken through the walnut mixture and press to adhere. When each piece is fully coated, place on the baking sheet and cook for 15-20 minutes. Meanwhile, make the honey sauce using the honey and Dijon mustard. You'll want to cook this in a small saucepan over medium heat until it pours easily. After 15-20 minut es, remove the chicken from the oven and drizzle with the honey sauce. Place a small wedge of cheese on top of each piece, and bake for another 3-5 minutes. (If you removed the rind on the cheese, it will not hold together when it melts. Consider cooking for 2-3 minutes instead.) Finally, remove from oven and serve drizzled with the remaining honey sauce.

Here's what you need to know: This is a new discovery of mine, and it became a fast favorite. I first saw the recipe on The G&M Kitchen's blog, then used the recipe posted by Bourbon Dose to determine the portions I wanted for my drink. The recipe will make at least four drinks. Combining brown sugar, maple syrup, butter, and spices will make a batter with several drinks' worth of servings in it. I sealed mine in a mason jar and kept it in the fridge for about a week, but if you'd rather not do that, I'd caution you to make a smaller batch (or as small of one as you can). This drink pairs well with chilly Sunday evenings, a sherpa blanket, and pre-season holiday lighting. You should be sleepy but not tired, and you should be ready to sink into the gap between your loveseat's cushions with your hands wrapped around your favorite ceramic mug. When you take your first sip, you're signing away your Sunday Scaries and letting time stretch out before you. Bonus points if you're sipping one of these when you've just come in from the snow, living in that infinite moment when it doesn't matter what day it is - it only matters that it's winter, and your home is warm, and it's filled with the people you love. You should probably use: 1/4 c. of butter - softened 1/8 c. (1 oz) of brown sugar 2 TBS of maple syrup 1 tsp of vanilla extract 1 tsp of ground cinnamon 1/4 tsp of ground clove 1/4 tsp of nutmeg 1/4 tsp of allspice 6 oz. of hot water 1 oz. of bourbon 1 cinnamon stick (optional) Whipped cream (optional) my two cents on ingredients: I confess: the spice measurements aren't exact. Actually, they're probably very wrong. I used between 2 and 3 tsp of pumpkin pie spice, which includes cinnamon, nutmeg, cloves, and ginger. When you make yours, I'd recommend that you a) measure the spices with your heart, but b) don't go too overboard. This isn't the sort of mixture you strain, so using too many spices could affect the texture you get on your final drink. For my version, I also halved the bourbon. I have a pretty low alcohol tolerance anything and really prefer to drink this when I want something warm and cozy, so it made sense to me to only include "just enough" bourbon. I can also see this drink being made as a mocktail, but the rich flavor of the bourbon does really add something that would be missing otherwise. You may want to substitute NA bourbon rather than just omitting it entirely. Instructions: Combine the butter and the sugar. Use a mixing tool or a fork to cream them together, then add in the spices and the maple syrup. Separate 2 TBS of the batter into a mug. Store the rest in an air-tight container, refrigerated. Add 1 oz. of bourbon to the mug with the batter. Boil 6 oz. of hot water, then pour it over the bourbon and batter mixture. Stir until all of the butter and sugar have dissolved. Garnish with a cinnamon stick and/or whipped cream (highly recommended)!

Here's what you need to know: This meal will make at least 4 servings - believe it or not, I do sometimes cook for the correct number of people in my house (2). But I like this meal in larger portions because I can make a very large batch in one pot, then portion and eat for lunch later in the week. Sometimes, when parmesan or other cheesy pasta sits in a tupperware for a few days, it's a little drier once you reheat it. And - sue me - I actually really like the drier texture. It's more understated than just globs and globs of sauce. This meal pairs well with someone else in your house who really, really likes cheese. Alfredo is a big favorite under our roof, and making something from scratch that is similar but doesn't compete with our go-to jarred pasta sauce satisfies everyone. It's also pretty forgiving, so I like to cook it when I don't have the energy to think about interpreting someone else's instructions to "simmer the sauce until it thickens" (it never thickens). I wouldn't recommend any sides, but you can add some broccoli or spinach into the mix last-minute if you're counting how many vegetables you eat in a week. As for drinks, white wine is probably the technical pairing for a parmesan-chicken-pasta meal, but who cares? I'd recommend a sweet wine - Oliver's blueberry moscato is a crowd-pleaser and it doesn't have to justify it's presence to anyone, dish or human. You should probably use: 2 TBS olive oil 1 TBS minced garlic 1.5 c. pasta 2-3 c. chicken broth 1/3 c. heavy cream 2 TBS butter 1/2 c. parsley 2 chicken breasts, boneless and skinless 1 TBS BW3's Garlic Parmesan Wing Sauce my two cents on ingredients: I modified this from a recipe for chili crisp alfredo...and I'm pretty sure that any recipe with heavy cream, chicken broth, and parmesan is just alfredo sauce. I just know that, while this is pretty delicious, it's not exactly alfredo and I'm fine with that. Speaking of ingredients, though: I use chicken bouillon for chicken broth because it's cheaper and lasts longer. Whatever pasta you use should probably be short pasta (orzo, farfalle, macaroni) but honestly can probably be anything. I usually use short pasta just because that's what I have. Be braver than me and use spaghetti. The chicken is optional here but highly recommended. You should dice it before you put it on the pan, and you really just need enough wing sauce to cover the chicken and simmer a bit. Finally, you don't have to use BW3's sauce - pick your favorite (or the cheapest) and it'll do just fine. I just prefer this one. Instructions: Heat olive oil and garlic in a pan. Add chicken and cook on medium heat. When chicken is almost done, add garlic parmesan sauce. Cook just until sauce dissolves (1-2 minutes). Add your pasta and toast it in the oil and sauce. Make sure it's stirred so that it's fully covered. It'll take 30 seconds to a minute to toast it, but this is flexible if you're minding the electric kettle for your bouillon. Add chicken broth and bring to a boil. Then simmer about 8-10 minutes. Stir in the heavy cream while your food is simmering. Once the liquid is almost fully gone, take your pan off heat. Add the butter. Stir in the parsley and parmesan - measure with your heart. Season with salt and pepper. (Optional) top with mozzarella, cover, and turn the heat on low just to melt the cheese. Serve!

Here's what you need to know: I originally got this recipe from @chavez_chic on Instagram. She advertised it as a quick and easy meal, which it is. It's also one of my favorites. This meal will make at least 4 servings - that's what "family-sized" means. This particular meal is great as a chip dip, too, so you could use it for a large-crowd appetizer if you don't feel like scooping the leftovers out of your tupperware dish throughout the week. Or, I guess, if you don't have kids. That too. This meal pairs well with a small crowd of people whom you're meant to be entertaining, who generally just look confused and a little apprehensive to touch the food you've made (can you blame them)? It should be served with tortillas, and/or chips, and an unhealthy dose of overexcitement. If you didn't know better, you'd think the phrase "you should get out more" was written in the condensation on top of the crockpot lid, because that's what this food screams. It's clear that you've been working too much to make something more elaborate, but maybe you wouldn't be if you had someone special to cook for. It also pairs well with a margarita. See my recipe for a quick and cheap homemade margarita here. You should probably use: 1.5lb chicken breasts (boneless, skinless) 1 pack taco seasoning 2 blocks cream cheese (about 8 oz. each) 1 can Cambell's Chunky Chicken Tortilla Soup Some tortillas or chips my two cents on ingredients: You're waiting for me to tell you where I substituted for the cheap stuff, but come on - this recipe has four ingredients. You can't buy four things at the store? I will tell you that 1.5lb of chicken is about the same size as the bag of little individually-sealed Perdue chicken breasts you can get at Kroger. So just dump the whole thing in (without the plastic). As far as measurements go, this recipe is pretty forgiving. The taco seasoning and soup are the most important parts, so you can measure your meat and cheese with your heart. Instructions: Put everything in a crockpot, in this order: chicken half of the taco seasoning cream cheese soup the rest of the taco seasoning Cook on high for 5-6 hours. Take a knife and a fork and shred the chicken while it's still in the pot. Stir, then serve! Can be packed in a tortilla, mixed with something else, or as a chip dip.

Here's what you need to know: I don't actually know that this is a margarita. My partner drinks bourbon in ginger ale, and we spent a year telling everyone his favorite drink was a "highball" until we learned that a highball refers to any alcohol, in any soda. So this simple margarita recipe, taught to me by Allrecipes.com , might actually just be a pretty good excuse to drink tequila. This drink pairs well with shredded chicken tacos. It's simple, so don't make one of these if you want to feel like you've just paid $15 for a cocktail that has eighty-five ingredients in it and tastes like a fruit smoothie. This drink is best made when you come home after a long, long evening at work listening to your boss explain their therapy sessions (unprompted), and you want to feel like a man with scruff on his chin and a glass of plain whiskey in front of him - except you don't drink whiskey, and you can't grow scruff, so you make this. You should probably use: 2 oz. tequila of choice (I like Cazadores Reposado) 1 oz. lime juice 1 oz. triple sec Ice my two cents on ingredients: If you're using store-bought lime juice like I usually do, it will probably be more tart than you would expect from this recipe. I'd recommend using 3/4 of what is in the recipe and then adjusting the ratios to your tastes. If you're not big on these flavors, this is a perfect opportunity to buy some fresh fruit at the store and go to town. I had fun combining 1/2 cup of water with 1/2 cup of pure cane sugar, a handful of blueberries, and a dash of lemon juice to make blueberry syrup. Then, add about 2 oz. to your margarita to make it fruit-flavored. Muddle some fresh fruit in with it too if you're feeling fancy. Instructions: Combine all ingredients in a cocktail shaker. Add a few blocks of ice. Cover with the lid (make sure you hold it on tight), and shake until the metal fogs on the outside, about 30 seconds. Rim your glass with your choice of salt or sugar. Fill a shallow bowl with just enough water to wet the rim of your glass, then dip the wet glass into the salt or sugar you want to use. Strain your margarita over ice into the glass. If you're feeling fancy and have fresh limes, garnish with a slice of lime.

Here's what you need to know: This meal will make at least 4 servings - that's what "famiy-sized" means. My family includes me, my partner, and my cat. So, when I make a family-sized meal on a Sunday, the rest of it goes to meal prep to feed the rest of my family: Monday me (and my partner), Tuesday me, Wednesday me...etc. If you don't want to meal prep, you can be boring and make a half batch or even a quarter batch. This meal pairs well with rainy spring evenings betw een 40 ° and 60 °F. The light and bold flavors of the lemon and feta, mixed in with the occasional green of the zucchini, remind me of summer. (I don't know when zucchini is in season, nor do I care.) But it's a warm meal, and it's not exactly a light one, so I like to make it on the days when I wish it was summer time and can just about trick myself into believing it is. If you have a window in your kitchen, you should have it open while you cook this. Listen to the birds sing and close your eyes while you eat, pretending you're sitting by the pool at your rich mother-in-laws estate and daintily spooning bird-sized portions of lemony not-rice while the sun kisses your bare shoulders. In reality, once you've finished shoveling your mouth full of carbs, you can spend the evening on the couch with a full belly and not really care anymore if it's spring or summer. This is a one-pot meal, so I wouldn't pair it with any sides unless you have some more fresh vegetables you're hoping to use up. Personally, I don't recommend pairing it with a drink because the lemon/feta mix overshadows any alcohol mix you'd like to use as an accent. If you must have something, pick a dry white wine - Riesling is as dry as I typically go. You should probably use: 3 TBS olive oil 1/2 sweet onion, diced 4 cloves minced garlic 1lb orzo pasta, uncooked 2 zucchini, grated 1 large lemon, zested and juiced 1 TBS italian seasoning 1/2 tsp. salt & pepper 3.5 c. chicken broth 1 c. milk 5 oz. crumbled feta cheese 2 TBS dill my two cents on ingredients: You can usually use whatever cooking-safe oil you have laying around in place of olive oil. Just beware that different oils may have lower burning points, so monitor your food closely. You can also use whatever onion you prefer or have laying around as well, and adjust the amount to your tastes. Onions are pretty forgiving. I use Better Than Bouillon instead of chicken broth and bottled lemon juice because I'm a cheapskate. I also sometimes substitute oat milk for regular, and that's fine. Lastly, measure the feta cheese with your heart. And no, I don't know how to "grate a zucchini." I do it differently every time. Instructions: In a large skillet, heat oil on medium. Add onion ; sauté 2 minutes. Add garlic and stir for 30 seconds. Add orzo and stir for 1-2 minutes to toast. Make sure it's coated in the oil. Add zucchini and stir for 2 minutes. Add lemon juice/zest, italian seasoning, salt & pepper, chicken broth, and milk. Bring to a boil and then simmer uncovered for 10-12 minutes, or until pasta is tender. Add more broth if you think it's necessary. Once the liquid is mostly gone, remove pan from heat. Stir in feta and dill. Serve!