March 18, 2009
This easy to make recipe is from the Philippines. You might think it was just your garden variety chicken and rice dish, but the sauce is so good it takes it to a whole other level. It’s rich, tangy, tart and kinda sweet all at the same time. Maybe like a Filipino version of BBQ sauce…but honestly that description does not do it justice at all. You just have to taste it, you’ll see what I mean. I got it from Mark Bittman’s cookbook How to Cook Everything, which I LOVE and highly recommend for the sheer number of recipes, but also the tips and helpful info he offers.
I’m pretty sure I remember Anthony Bourdain talking about Adobo on a recent episode of No Reservations? It’s a very popular Filipino dish and this recipe can be made with chicken or pork, but I remember him saying there are tons of variations. If they are all as good as this, then I need to find more Filipino recipes because I could eat this …
August 1, 2008
I just rediscovered pot roast and I really like it. See what happened was, at some point in my childhood I decided I didn’t like beef. I don’t know why. There’s no rhyme or reason when you’re a kid, you just decide things like that. I wasn’t a vegetarian and it’s not like I never ate beef (I’d never turn down a hamburger), but I just refused to eat most dishes made with beef.
Slowly, I’ve been adding more beef back into my life. I like steak and I use ground beef for a lot of dishes. When I saw this recipe, it made me remember that my mom used to make Pot Roast all the time and I liked it. So why did I stop eating it? I guess maybe I thought it would be too complicated to make, but it’s really not. It’s quite easy to put together and then you just let it cook for a few hours. My mom made hers in a crockpot; I don’t have one, but it seems just as easy on the stove. I guess Pot Roast …
July 28, 2011
Are you tired of hearing people complain about the heat yet? Well, sorry, but I live in Virginia and it’s hot here. I am literally counting down the days until Fall because I HATE this heat with a passion. No wonder I was so miserable when I lived in Florida! Fortunately, the fact that I have a real Fall and Winter to look forward to makes Virginia much more bearable, even when it’s 100 degrees outside. I had a whole different recipe prepared to post, but it involved chile powder and a 400 degree oven and I just couldn’t post it. It’s too damn hot outside to even think about turning on the oven that high.
Instead, I decide to make the complete opposite. It involves no cooking (well…unless you count boiling a cup of water) and it’s frozen. And it has my new obsession: watermelon. I’ve always loved watermelon, but at the grocery store earlier this month I realized that I hadn’t bought one in years. I have no idea how that happened, so I’ve been trying to make up for it by eating …
April 9, 2013
I was recently given my grandmother’s box of recipes, most of them handwritten, probably many, many years ago and it’s been really fun going through it and seeing what her favorite recipes were. My mother also had a similar recipe box filled with cards and magazine clippings that I look through periodically. Cookbooks are great, but I love taking one of those meticulously written recipe cards out the box and trying to decipher the tiny, perfect cursive handwriting; trying to follow the sometimes very opaque directions; chuckling at old-fashioned ingredients like “oleo.”
Sometimes I think there is too much importance placed on “original” recipes. I love finding a recipe and knowing that it was made the same way for years and years by my grandmother or my mother or hundreds of people’s grandmothers and mothers. I love having a whole boxes of recipes that have been passed down over and over. Maybe my mom got that recipe from her sister. Or maybe my grandmother got that recipe from a friend. Maybe they never even got a chance to make it, but they still …
December 15, 2009
Christmas is my favorite time of year and one of the main reasons for that is all the baking I get to do. Even when I didn’t cook much, I’ve always liked to bake and cookies are just about my favorite thing to make. Plus this time of year is the only time besides my birthday and Thanksgiving that I let myself make/eat whatever I want and I don’t feel guilty about it. Diets are what January is for. (I’ve already signed up for Recipe Girl’s Ten in ’10 challenge!) So expect a bunch of sweet recipes around here for the next few weeks because I’m in the baking mood.
I’m obviously obsessed with black and white desserts, so I knew I had to make these as soon as I saw them. The original recipe isn’t very christmas-y, but that was easily remedied with the addition of some peppermint extract to the chocolate cookie dough AND to the fudge frosting in the middle. Don’t worry though, these cookies aren’t crazy peppermint-y. The vanilla part of the cookie balances out the peppermint …
October 6, 2011
I hope you guys like pumpkin and apples because those are pretty much the only two ingredients I’m interested in baking with for at least another month (ok, that’s probably not true…I may have to use chocolate at some point). In fact, I’ve been going back and forth since last week about whether I should post another apple recipe or another pumpkin recipe and finally the idea came to me to put both of them together in one recipe for pumpkin-apple pancakes!
Brandon is on a business trip this week which means I’m not putting effort into making dinner, instead I’ve been eating lots of pancakes. You see, I was looking for the best pumpkin pancakes to share which meant I had to try several different recipes. I know, it was a tough job. 😉 But ultimately the one I like best is this one from Nicole at Pinch My Salt. The recipe is healthy and mostly whole wheat but you still get light and fluffy pancakes.
June 28, 2008
I consider myself a fairly good baker. I’ve always had a sweet tooth, cakes, cookie, brownies, etc. I’ve been making those since I was a kid. Pies are different though. Pies always seemed too hard, so I haven’t made many pies before. Maybe once a year during the holidays I’ll try to make one, always with varying results. But when I saw this pie the other day, I knew I had to make that.
I thought this was kind of hard to make if only because it had so many steps with varying wait times before and after each part. But that’s probably just because all the pies I’ve made in the past have been the mix it together, pour in crust variety. Next time, I’d probably just do a premade pie crust to make things a bit easier and faster.
The hardest part was definitely the marshmallow topping. My crappy little handmixer was not made for such things. Plus I think I burned the syrup (it turned yellow!). As I was trying to pour …
October 14, 2008
My boyfriend and I have this inside joke about paprikash and goulash. It makes no sense to anyone but us, but suffice it to say, when I saw a recipe for paprikash, I HAD to save it. I finally got around to making it last week and while I may have made it sort of as joke, it’s really good. And easy to make as well.
This recipe is supposed to be made in a dutch oven, but I don’t have one (it’s on my Christmas list!). I just made it in a skillet and then transferred everything to my 13×9 Pyrex to cook in the oven. Because I was making it in a larger dish, I didn’t think there were enough diced tomatoes so I added a second can. But even if I was making it in a smaller dish, I still think I would have doubled it. The picture in the magazine looked like it had WAY more than one can of tomatoes.