I know I said I am exploring vegetarianism, and I really, really am. I’m still going strong with my 75-80% vegetarianism life, but sometimes I just really want meat cooked in the most delicious way. Most of the time, that’s a burger. Rarely is it chicken, unless it’s Shutterbean’s Apricot Glazed Chicken. Gah, this recipe is the easiest, most delicious thing ever. I have it in my head that I’d like to capture the same flavors with a vegetarian recipe, but I’m not a huge fan of fake meat, so I don’t know how to do it. Maybe tempeh? Who am I kidding? I’ve never even eaten tempeh. #badvegetarian.
Anyway, back to this recipe. It results in the most flavorful, perfectly cooked chicken. If you put it over jasmine rice and dribble a bit of the the leftover sauce on top, it is close to chicken perfection. Add a side of roasted carrots and a cucumber salad? Oh man, you won’t regret it. Special thanks to Tracy of Shutterbean fame for blessing us with this recipe gem.
Let me know if you give it a try.
Photo via Shutterbean.
Yesterday evening, we had a delightfully veggie-filled dinner that included baked potatoes, kale salad, sauteed mushrooms and onions and this phenomenal cauliflower. I’m a pretty big fan of roasted cauliflower, so I was intrigued by Smitten Kitchen’s Roasted Cauliflower with Pumpkin Seeds, Brown Butter and Lime recipe when I saw it a couple of weeks ago. It seemed easy enough, so I decided to try it out.
I loved it! The satisfying crunch of toasty pumpkin seeds mixed in with the roasted flavor of the cauliflower, brightened up with a squeeze of lime juice brought plain ol’ cauliflower from good on its own to great. Definitely give it a try. If you’re one to stray from the uber traditional Thanksgiving feast, this could be an interesting side dish to whip up.
Here’s a question: did Fall really happen if you didn’t make a homemade Pumpkin Bread? The basic women among us, myself included, would argue with a resounding no.
Smitten Kitchen’s Pumpkin Bread is the bee’s knees. It’s everything I want in a Pumpkin Bread. It’s fluffy, flavorful, not-too-sweet Pumpkin goodness. I feel like I’ve been searching for it for years. The best part? This recipe uses a full can of Pumpkin, so you don’t need to worry waste or finding a way to use a random half-cup of pumpkin. My two cents: make sure to use butter instead of oil. I think it makes all the difference.
Get your bake on, friends! Let me know if you try it.
PS – I made a Pumpkin Bread on this site a couple of years ago, but it was just too oily. Definitely go with the Smitten Kitchen recipe instead.
Can I just be honest for a second? I need a second-opinion when it comes to food blogger recipes. I want someone I know and trust to say, ‘I made this recipe a bunch of times and, believe me, it’s totally worth the effort.’
It’s so disappointing when you make a recipe and it’s just not as delicious as you’d hoped. It happened to me just last week with a Thai Red Curry recipe. It wasn’t really edible even though the pictures of the recipe online looked like a million bucks.
So, this series is a compilation of the recipes I’ve tried and liked online. They’re worthy of the weekly rotation because they combine deliciousness with ease of operation. First up we have Joy the Baker’s One-pot French Onion Pasta. I mean, is there anything more delicious than caramelized onions mixed with spaghetti noodles and topped with freshly grated Parmesan cheese? I don’t think so! I skip the argula, though. I just don’t like the spicy green, but I’m sure it’s delicious if you’re into that sort of thing.
Let me know if you try it!
Uncharacteristically, I decided to participate in the thirtieth birthday shenanigans of one of my work friends this weekend. We took a weekend away in Napa full of brunching, winery visits and farm-to-table fare. To put it short, it was perfect. As I was driving home this afternoon, I decided that I need to make a much bigger effort to break up my daily grind with fun trips. It’s so easy for me to get caught up in the motions of life and be a bit of a homebody, but I realize that disrupting my weekly routine is just plain good for my brain. I felt so inspired on the road today, my heart swelled with gratitude for the blessings in my life and my brain swirled with the possibilities for growth at work and at home.
I came home and blocked a bunch of days on my calendar this year for camping trips, time to visit family in Arizona and another trip to Cabo this Fall. It just seems like life is flying by the older I get and I want to make sure that there are plenty of days of pure fun mixed in with the day-to-day responsibilities of life. My best, most excited self seems to emerge when I hit the road, so I’m committed to get to know that side of myself even better this year with lots of fun adventures.
What trips are you taking this year?
This summer will go down in the books for a number of reasons. First, there’s no way to beat around the bush: this was the summer of the oh-shit-i’m-turning-30 freak out. I lost my mind for a minute getting all angsty about how I wasn’t doing enough with my short, precious life. Second, it was the summer I decided that I needed to move to Oakland. This sentiment was born on an airplane in a sleep-deprived state. It was a MUST and I spent the entire summer freaking out about how I would afford to live in Oakland. The short answer? I can’t. Not right now.
Third, and most importantly, this was the summer of the tomato sandwich. I came across this innocuous post on Cup of Jo and it ignited a deep hunger for tomato sandwiches that endured for three strong months. Pretty much every Saturday morning, I made my way to the farmer’s market and swooped up a loaf of homemade bread and some ridiculously expensive heirloom tomatoes. I rushed home, popped the bread in the toaster, sliced and generously salted those tomatoes, slapped the mayonnaise on the toast while it was still hot, and greedily ate up the sandwich still standing at the counter.
It was a glorious few months.
Fare thee well, tomato sandwich. I know I’m supposed to be moving on to all things pumpkin, but I’m still stuck on you. I can’t wait until next July when we can reignite our tryst.
Sometimes I fixate on cooking or baking something outside of my typical comfort zone which, believe me, is incredibly comfortable. In this case, I decided I wanted to make a chocolate torte. In fact, I bought a set of fluted pans for the express purpose. After much fraught googling, I realized that I actually wanted to make a tart and that a tart and a torte are two completely different things. See what I mean about leaving my comfort zone?
At any rate, I spent two days working on this culinary masterpiece of decadence – the most delicious chocolate-glazed tart you will ever taste. Seriously. I know sometimes I am prone to hyperbole around here, but this tart is the most amazing thing I have ever baked. Upon my first bite, I had the deep sigh/squee I usually reserve for the most delicious restaurants. It’s just so damn delicious.
The best part? It is so simple to make. It involves several steps, but they are seriously as easy as
pie tart. It was so good that I took my first bite and promptly called my sister to see if she was home and available to accept free food. Something this delicious is just too good to keep to yourself, you know?
Please let me know if you try it. I will be jealous, but I promise I will still be excited for you.
First of all, can I just say a few things here?
- I’m really, truly not one of those “OH MY GOD, PUMPKIN SPICE!” kind of girls. I don’t like pumpkin spice lattes and I don’t lose my shit when fall rolls around so it can be all pumpkin, all the time. It’s not in my nature to go out of my mind for a member of the gourd family. I reserve my obsession for foods involving chocolate and/or cheese.
- I know this photo is hideous. I can admit that I know absolutely nothing about photography and am using this blog and a way to learn. Obviously, these photos missed the mark. I suddenly have mad respect for food bloggers. I promise I’ll never judge another ugly food photo again. It’s surprisingly difficult to make a photo of appetizing food look…appetizing.
That said, I had one of those Sunday mornings where scrambled eggs sounded about as appealing as two-day old leftovers. I did a half-asleep stare into the kitchen cabinet and noticed a can of pumpkin that had seriously been in the cabinet for a year and thought “why not?” Within an hour, I had a couple of warm pumpkin muffins to enjoy with my coffee. That is some Sunday Funday right there. Try it for yourself next weekend!
I used the Libby’s Pumpkin Muffins recipe. If I make these again, I will do the applesauce substitution method for the vegetable oil, which is an easy 1:1 substitution. These weren’t too oily when I ate them, but I was a bit concerned when they transferred quite a bit of oil to the cutting board when I took the photos.
I work for a winery, but a wine snob I am not. I may not have the most sophisticated palate, but I like to seek out wines that are approachable and delicious because I am expected to bring the wine to any family/friend/random get-together I attend. Let me just say that this Starborough New Zealand Sauvignon Blanc is fantastic. It’s mouth-wateringly acidic, but not bracingly so. It has all the grassy notes that New Zealand Sauv Blancs are known for and it is AFFORDABLE. This wine is delicious and is my go-to for summertime events. It’s refreshing and easy to drink. A winner all around.
Full disclosure: my company owns this brand, but I am writing this post of my own volition because I just want to share the things I love with you all. I also plan to feature wine brands that are not owned by my company!