With all the glitz and glamour of the Oscars, I wanted to make a dish that would perfectly complement the dazzling gowns on tv and our pink sparkling wine in tall crystal flutes. Beef and barley stew. Perfect, right? Actually, it was perfect for the chilly Chicago night, the slow-cooker convenience of having everything ready to go, and because sparkling wine goes with everything, it became the fanciest pot roast ever.
I've met far too many people in my adult life who don't like mushrooms. Don't like mushrooms?!? I wouldn't want to live in a world without mushrooms! In honor of my love of mushrooms, here's a recipe that puts these fungi in the spotlight.
Did you miss me?
I am very aware that it's been about a month since my last post, and I'm very sorry. However, I'm pretty sure my dad is the only one who's been crushed by my hiatus. I know that you're dying to know what I've been doing since late December. Here it is:
1. We took a trip to St. Lucia. The food was so uninspiring that I worked out every day and took to a much healthier diet.
2. Husband and I have been glued to our workplaces since our return from the trip though I've also stuck to working out and cooking nearly every night (meaning that we haven't had time for much else). I sit down on Sunday, find a few recipes, and shop for the week.
But sometimes, the planning isn't so awesome, and I'm left saying, "Well, I have frozen shrimp and some barley... what can I make?" Thank goodness for Google because instead of turning to GrubHub on Saturday night, I made this great dish!
I know that a calzone with lots of cheese isn't the healthiest option available, but darn, it's so good, warm, and gooey. And for once, Husband thinks that I made something great for dinner. Let's just say that the spinach in this chicken, artichoke, and spinach calzone (with lots and lots of cheese) makes it ok?
Continue reading "Chicken, Artichoke, and Spinach Calzone" »
I live and work in the city of Chicago, and one of the things I love most about living here is that I can get to work using public transportation, meaning I get to read, listen to music, or tweet all the way to work without fear of crashing a car. The only drawback is the walk to the train and from the train each morning and evening. In the spring, summer, and fall, the walk is certainly welcome, but in the winter? Not so much. After fighting the wind and stepping into work in the morning or home at night, I need soup. All I want is soup. Breakfast, lunch, dinner = soup. Husband, who commutes by car, can't relate, and I know that he gets frustrated by constant need for soup. The best one I've made lately is this heavenly recipe from Food Network. I doubled the recipe so that I could eat it for every meal for a week.
The fun thing about this blog is that I can post some really awesome looking food, and because it looks good, you probably assume that it tasted good. Not always the case. And then, once in awhile I make something that looks less than ideal, but it's absolutely delicious. This Turkey Chow Fun fits into that latter category. Close your eyes, take a bite, and you won't be disappointed.
Another day, another yummy Food Network Magazine recipe. I happen to like roast chicken because they are really quite easy. If you have a little extra cooking time (not time you'll actually be doing anything), I think a whole chicken is an excellent option. You do have to tuck the wings behind its head, but I believe that you can do it - just ignore that cracking sound. I served this beauty on top of a polenta square and with a little salad on the side.
Husband and I have been having some really good luck with our dinners from Food Network Magazine. There's a section of quick dinners that generally have a reasonable number of ingredients and aren't bad mood-inducing when you have to come home and cook after a long day at the office. We also found that cooking does take less time when we do it together (especially if Husband chops the veggies).
This recipe gives you a double dose of dinner. First, make the ground turkey-based ragu and use it as a pasta topping. Then take the leftovers and make these de-licious stuffed peppers the next night. And no one will complain about leftovers.
