Hello everyone! It’s been a while, and I’m so excited to be back. Life got crazy for a while there (you know how it goes), but now I’ve settled into a rhythm. I’ve been doing so much cooking and experimenting in the kitchen that I just couldn’t stand not sharing anymore.
If today’s recipe sounds complicated and/or scary, fear not. It’s amazingly simple and I’ve made them three times now. They’re worth the work every. single. time. Continue reading
‘Tis the season when the most abundant food adjective is “pumpkin” or “pumpkin-spiced”, but most recipes you (or at least I) come across use pre-made pumpkin puree or pumpkin pie filling. So what’s a girl (or guy) to do with a whole cooking pumpkin? Continue reading
I think that spending a Sunday afternoon cooking is one of the most rewarding things you can do for yourself (and for your family)! I know that this is coming from someone who a) loves to cook and b) loves to cook, though. If spending time in the kitchen isn’t your favorite, cooking a week of meals ahead of time also has the following benefits:
- You save time during busy weeknights, because you can heat up your meals and go.
- You save money by having food prepped and ready (so you won’t have to resort to the ever-tempting takeout)!
- 99% percent of the time (I’ll admit I don’t have a reference to back up that statistic but…) it’s healthier for you to eat at home than going out.
So, to recap: If you spend a few hours on Saturday or Sunday cooking meals for the coming week, you’ll save time, money, and calories. I don’t see how you can lose! Continue reading
The first time I made this dish for Jay, I’m pretty sure he realized we were going to get married (*we do joke about this all the time). This was also the recipe I’d share with guy friends during college when they wanted to make dinner for a girl they wanted to impress. It’s that good.
I’m not sure where the original recipe came from, but I know that I’ve modified it over the years from something my mom gave me, via telephone, when I was maybe… a sophomore? in college. It hasn’t lead me wrong yet, although I don’t make it terribly often (I don’t want to spoil how awesome it is by making it too much, and it’s also not really that healthy). Oh, sorry. Did you think this was a healthy dinner? It’s not… not really. Too much butter, and there is the heavy whipping cream…
Are you intrigued yet? Continue reading
If looking for a lower-carb, nutrient-and-protein-dense dinner, look no further. My husband came up with this adaptation based on his mom’s traditional lasagna recipe, and we’ve never looked back. If you cook the meat ahead of time, too, (BONUS) you can easily freeze this and have a quick dinner for another night down the road. This is also, obviously, gluten-free (awesome!) and can be adapted to suit whatever additional veggies or fillings you’d like to include.
I had the first day of my (new!) full-time job today, so this post is going to be a quick one! I think in addition to providing you all with some quality recipes, I’d also like to occasionally provide you with some that can be altered based on your mood/tastes/what you have in the fridge.
I think it’s a definite staple for every home cook to know how to make their own stock. In the fall/winter, I make so much soup, stew, etc. that we literally buy cartons upon cartons of the grocery store variety. With the recent arrival of Jay’s new pressure cooker
(which I, of course, quickly stole and learned how to use), I figured I should probably start making my own. Armed with a couple of chicken carcasses left over from roasting
, and a basic knowledge of how not to kill myself with the pressure cooker, I have to say I’m really pleased with how it turned out! Continue reading