December 29, 2011
I almost didn’t think I’d make it, but it looks like I’ll be able to squeeze in one final post in 2011. I was in crazy work deadline mode the week before Christmas and barely had time to cook anything much less photograph and post it here. After I got all my work done, I went a little cooking crazy figuring something I make over the weekend would be worth posting but it turns out everything has already been posted! I made Chicken and Dumplings and Honey Cornbread on Christmas Eve. The next day, we had our traditional Christmas dinner of glazed ham and my mom’s famous “Pineapple Stuff.” For dessert I made mini Oreo and Peppermint Bark cheesecakes and we snacked on my favorite Mint-Chocolate Shortbread Cookies all weekend long.
It was definitely a satisfying Christmas, food and gift-wise, but I couldn’t help but feel a bit panicked on Monday morning when I realized I didn’t have any new recipes. And after cooking and baking so much over the weekend I was feeling too lazy to make much else, especially anything else with …
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 Cantaloupe Pie. Because of the move to Nashville and my blogging hiatus I wasn’t able to cook or bake much at all this summer and I’m sad about that.
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 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 shape beside a loaf that I can do without much trouble), but then you roll out two strips of dough and lay them on top of the boule in a cross and then you split the ends and roll them …
November 18, 2011
Hey look, it’s more apple recipes! Have you had enough yet? I promise to cool it with the apples after this, but I just had to share these easy and delicious recipes since apple season is almost over. Thankfully apples are available year round, but they don’t seem to taste quite as good as they do in the fall.
The great thing about this is that it’s two recipes in one. Start with 5 pounds of apples and you can make both applesauce and apple butter in the span of about 2 hours (less than 30 minutes of which is actual hands on time). I honestly couldn’t believe how simple it was.
I always figured making homemade applesauce was easy, but my laziness won out in the end. After trying this recipe, I feel really dumb because this applesauce literally takes 30 minutes to make. 30 minutes! And most of that time is simmering on the stove, so in reality it only takes about 10 minutes of actual work. That is pretty much the definition of a lazy-proof recipe. I usually spend $3-4 a pop for those little cups of applesauce …
October 3, 2013
I’m not going to lie: for most of my life I’ve hated salad. Mostly, it’s the lettuce. It’s so limp and flavorless. I’ve never had a true BLT because the lettuce was always the first thing to be discarded from any sandwich. But earlier this year I realized the problem wasn’t all lettuce it was just iceberg lettuce. So I put aside my lettuce prejudice and tried a bunch of other kinds of lettuce only to discover that they’re not that bad. Especially once you add a bunch of veggies, cheese and dressing on top.
Since making that discovery I’ve implemented a weekly Salad Night where we eat a very large salad, usually topped with chicken. It’s a simple but filling dinner on nights when I don’t feel like making much effort and it saves us from ordering pizza like we used to. It’s been especially great while we’ve been doing the Whole30 because it’s one less meal I have plan out every week.
July 21, 2008
The idea of making a whole chicken for dinner used to scare me. But then I realized that I make a giant turkey every year on Thanksgiving and that’s never been a problem so why am I scared of a little chicken? In fact whole chicken is one of the simplest dinners to make. The thing I especially love about this recipe that it uses chicken broth instead of butter or oil, so you still get a perfectly tender and juicy chicken without all the fat.
And I’ve never been a big fan of gravy, but I think it compliments the chicken perfectly. It’s also great on top of rice or vegetables or stuffing or whatever else you are serving with your chicken. I found myself pouring gravy over my entire plate because I liked it so much.
November 23, 2009
By far, the most popular recipe on this site is my Black and White Chocolate Cheesecake Supreme. I actually made it for the first time for Thanksgiving last year and I decided it would be our new Thanksgiving tradition to have cheesecake instead of pie. I’ll take cheesecake over pie any day!
But this year, after discovering my love for all things pumpkin flavored, I decided I wanted to attempt a pumpkin cheesecake. But of course, I didn’t want to use any other recipes because Brandon and I both think that my Cheesecake Supreme recipe is the best cheesecake we’ve ever had (other commenters agree, I’ve had a bunch of people come back after they made it and tell me how much they loved it). I also really like the concept of the black and white chocolate version and wanted to do something like that instead of having just a plain pumpkin cheesecake. In the end, I took my black and white chocolate cheesecake recipe and substituted pumpkin and caramel for the white and dark chocolates, then I topped the whole …