Main Dishes


I’m sorry guys, I still don’t have any pictures for you. I really enjoyed this recipe. Its great on its own with normal “chicken” side dishes, or over pasta. If you’re putting it over pasta I’d recommend a bit more olive oil in the pan at the end to get up all those flavors. My husband wasn’t as fond of it. He’s not real big on lemon and this is rather strong in that aspect.

I’m working on getting my camera back up so until then, you’ll just have to imagine.

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It was a rough day for me food-wise. I had some time between jobs so I went to Binders to pick up some new paint pens and then stopped in at the newly renovated Disco Kroger. Kroger has started renovating their stores to turn them into these beautiful, open places with more exotic fruits and fresher vegetables. There was a manned sushi bar in the one I went into today. They’ve installed new shelves that keep the vegetables off of each other. Attended seafood and meat counters. It was like a Whole Foods Market but a Kroger! It was beautiful. But instead of getting to buy all those pretty fresh veggies, I had to go to work.

On my way home today I stopped at my dismal Publix to buy dinner. The vegetables there are ALWAYS lacking. I try not to shop there but it’s the closest grocery and I was tired. Spent the next half hour getting crankier and crankier as I couldn’t find what I wanted. Tomorrow I’m going somewhere else.

That being said, I absolutely didn’t want to cook and I really couldn’t without ingredients. So I went to a favorite of my friend Fara, beans on toast.

hpim1244It was perfect for my day. The beans I used were just a little bit sweet. Over toast and cheese with a nice fried egg. mmm.

So here’s the “recipe”, great for a nice cloudy day lunch, or dinner when you’ve lost faith in your grocery store.

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Okay, so first things first. I got blogged about! This is a first for me and it probably wasn’t even very big, just a mention of a creative cranberry recipe, but it means people are really reading my blog! So thank you Sugared Ellipses and thank you everyone else.

So I know you didn’t come here for the gushing, you came here for food. I have a doosy for you today. I made the most delicious enchiladas. They were so easy too. For simplicity I went back to my staple, Kroger’s rotisserie chicken. If you include the time it took me to de-bone and de-fat the chicken, this took 30 minutes, a good thing when you’ve spent the morning playing with a three year old (not mine). These were cheesy, salty and perfectly spiced. They did however use bottled taco sauce, it was really tasty taco sauce though. So here’s an assemble and go enchilada recipe for you.

Also, I’ve misplaced my camera charger so you don’t get a picture of this. Just imagine lots of cheese.

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I made this for the first time several months ago; once again borrowing recipes from Smitten Kitchen. She talks about diving into a cookbook with such glee that it makes me want to start buying cookbooks. While I love fussy food, I never seem to want to make anything I see in a cook book. But this recipe is far from fussy in my opinion. From “Honey what’s for dinner? We’re out of food.” to “Dinner’s ready.” was thirty minutes at the most. Even with my gimpy food processor. So here’s the recipe, complete with her notes on the bottom!

hpim1242I will say it didn’t look that dark in real life… Maybe tomorrow you’ll get a recipe from somewhere other than my blog crush.

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So the galettes I’m posting are a little small, well, too small to serve 8 atleast. For the party last night I made two kinds. The butternut squash one I posted last night and this one with cabbage and mushrooms.

I pretty much said all I had to say about these yesterday. I will say that I should have used more dough on this one, I don’t know if its really more or if I just used too much cabbage… Alos, it’s really good with the horseraddish sauce so don’t leave it in the fridge and forget about it like I did.

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It’s game night over here. Every month or so we try to get friends over or we go over there, have dinner, play some board games and catch up. It was at my house this time around so I got to make the fancy food.

I made pastry dough from scratch!!!! No really this is a big deal for me. I’m a big fan of refrigerated dough. You know that cranberry pie I gave you yesterday? This year I might make dough myself. I’ve fallen in love with this pastry recipe. It turned out really light and flaky.

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I hope you’re all enjoing these! I’m having trouble remembering to post and keep getting down to the wire. Had a couple days where I didn’t cook dinner at home and that messes me up.

I’ve been wanting to cook this for days. I even thawed chicken on Monday. But it required me to go to the store and I really hate that. I finally went today though and it was worth it.

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I’m making some changes from the way I made it when I write it down for you. Namely, I’m adding more tomatoes and I think it needs salt.

Things to think about before you start, pouring a whole bag of fresh spinach into a pan is almost impossible so if you only have one large pot (like I do) plan ahead and cook your pasta first. A little hot water on it right before serving helps loosen any stickiness. I put mine in a glass bowl with aluminum foil while I cooked the sauce

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