July 9, 2008
So this is one of those titular “30 Minutes Meals”, which is definitely what attracted me to this recipe. Well, that and the potatoes. I love red potatoes! The problem is that it took wayyyy longer than 30 minutes, but I fully attribute that to the fact that I’ve never made it before and that I’m just a slow cook. I have no doubt an experienced cook would totally knock this out of the park in 30 minutes, but it you’re like me, it’s probably going to take you longer.
I made quite a few mistakes with this one (though it still turned out well), so after the recipe I will include notes that go a bit more into my process and what I learned, so that you won’t make the same mistakes as well. As usual I made some substitutions which I’ll note also, but I’m listing the original ingredients.
June 30, 2008
I’m always looking for new recipes for easy and fast dinners to make. But a lot of times fast and easy = boring and no flavor. The other thing I’m always looking for is good pork recipes. I have chicken dishes out the wazoo, but barely any good pork ones. The other night I was pleasantly surprised to find a recipe, which I had torn out of a Real Simple magazine ages ago, that was successful on all counts.
I paired this recipe with my absolute favorite side dish: mashed potatoes. I used to think “real” mashed potatoes were too much work and would make the kind from a box instead, but then I found this recipe and realized how simple they are to make. I probably make mashed potatoes at least once a week these days.
July 28, 2010
img class=”centered” src=”http://farm5.static.flickr.com/4112/4838051960_4e5193608b_z.jpg” alt=”Thyme-roasted Chicken with Potatoes” width=”640″ height=”426″/>
I’m not a very talkative person. I think that’s something that readers of this blog might be surprised about. Because I know my posts tend to be long, especially compared to a lot of other food blogs I read. But if you met me at a party, I might not say much, whereas if you give me a keyboard and a textbox to fill, I could probably “talk” for hours on end. That’s one reason I love blogging and the internet so much. I guess I just feel more free to express myself here than I do in “real life”. That’s probably something I need to work on, but that’s not really for this post to address.
The point I’m trying to make is that I’m usually so excited about sharing a recipe and describing why it’s so good and my experience making it …
September 12, 2012
I’ve said here many times that Fall is my favorite season. Summer can never be over fast enough for me. Usually, I’m ready to declare it Fall as of September 1st despite what the actual weather or calendar says. But this year is different. It’s weird. I almost feel like I’m cheating on Fall when I say this, but: I’m not ready for Summer to be over.
It’s not so much that this has been a great summer, in fact it’s been a pretty crappy summer filled with record high temps that chased me back into the safety of my air-conditioned apartment. No, the thing I’m regretting is that I missed out on all of the great produce. Looking back through my archives of last summer, I’m reminded of my Peach Dumplings and Blueberry Donut Muffins and …
October 27, 2008
I have a raging sweet tooth and it usually reveals itself late at night. Usually I can be good and satisfy it with one of those 100 calorie packs of cookies, but sometimes only a real dessert will satisfy me. Because of that I always look for quick and simple dessert recipes to have in my arsenal that I can whip up in about an hour or two. Friday night was one such night, but I was not in the mood for any of usual chocolate recipes. I wanted something completely different. So I looked through my newest cookbook and found this recipe for glazed lemon cupcakes. They did not disappoint. Very sweet and moist and definitely a nice change of pace if your not in the mood for chocolate. Even the glaze part, which I’m usually very wary of (I’ve had some BAD experiences …
June 8, 2009
I’m still chugging along with the Bread Baker’s Apprentice Challenge. So far I’m (mostly) having fun and learning a lot.
The second week bread was Artos or Greek Celebration bread. I really didn’t have any trouble at all with this bread because it was really similar to my King Cake except that Artos has a lot more spices: cinnamon, nutmeg, allspice and cloves. The only trouble I had was the shaping, of course. I can tell it’s going to take a lot of practice to get good at shaping things because I’m just not good at that at all. The version of artos I did was called Christopsomos (though I made it plain, it’s technically supposed to have nuts and dried fruit in it), which is shaped into a boule (an oval, the only …
October 24, 2011
Looking back through my archives I realized I’ve posted at least one chocolate-pumpkin dessert before Halloween for the past few years, so I figured it was past time to post a recipe like this, especially after all the apple recipes I’ve posted lately. Fruit is great, but for me at least, chocolate will always be better.
I’ve actually been working on this recipe for a while. I made some pumpkin swirl brownies last Halloween and even photographed them, but I kept deciding against posting them because they weren’t quite good enough. Something was missing. But then earlier this year I discovered Supernatural Brownies. These are hands down my favorite brownies. Ever. And I have tried lots and lots AND LOTS of brownie recipes. I’m not into cakey brownies (if I wanted cake, I’d make that instead!), I like fudgey brownies and these are moist and fudgey beyond belief.
January 26, 2011
Streusal is probably one of my most favorite words to say as well as one of my favorite things to eat. But now I have a new favorite word: Kuchen. Kuchen just means cake in German, but it’s so much more fun to call it kuchen, isn’t it? Whatever you want to call this recipe, it’s really good and very easy to make. It got the Brandon seal of approval and he rarely likes fruit-filled cakes, especially ones with cranberry. He said it tasted way too good to be a light recipe, but it is, so you don’t even have to feel guilty about eating it!
This is basically a coffee cake, but it doesn’t matter if you eat it for breakfast or dessert. I would venture to guess that you’ll want to have it both times! It’s an extremely moist cake, filled with caramelized pears …