When I was young, we had a lot of family cookouts. If it was warm, the extended family would usually gather around the grill, whether it was for a birthday, graduation, reunion, or just a Sunday afternoon meal. As I remember (noting of course that childhood memories are often suspect), it was my uncle that was usually the bearer of amazing burgers, made with both ground beef (of course) and sausage. The result being a juicy, flavorful grilled delight. Why am I making burgers in February you might ask? The answer is below.
I made a bold statement the other day. “We ate them (potatoes) with what was, hands down, the best salmon that I have ever made. And possibly ever eaten.” After eating the leftovers for lunch at work yesterday, I stand by that statement even more heartily. This recipe will be making it into our dinner rotation frequently from here on out for 3 reasons: 1) it was DELICIOUS; 2) it was super-easy to make, not to mention quick (20 minutes tops); and 3) all of the ingredients are things that I keep around. Not to mention the fact that salmon is good for you and all that stuff… Because it’s so quick and easy, this would make a great entrée if you’re having a few people over for a dinner party.
Just a quick post today. I don’t have pictures of the process, but I promise that it’s so easy there is really no need. We make these delicious potatoes frequently, because as the title points out, they’re one of our favorites. They’re crisp on the outside, deliciously tender inside, with a wonderful garlic and rosemary flavor. Well worth the 35 minutes. Roast them while you make your main course.
I love most vegetables, and my favorite way to eat almost any type of vegetable is roasted. For a long time however, I steered clear of cauliflower. Cauliflower is like broccoli’s wimpy younger brother. It’s one of the reasons that I will never buy a store-bought vegetable trays. It’s colorless and kind of boring, and it doesn’t even have the fun little buds that broccoli has.
Roasted cauliflower? I should have known it would be awesome. Roasted cauliflower is a whole different ballgame. It’s tender, flavorful, and anything but boring. Add eggplant and garlic, and you’ve got a winning combo.
A couple of weeks ago, we went to World Market (such a wonderful place!) and I was really excited to find a jar of Biscoff Spread. In the last six months or so, Biscoff Spread has been making the rounds in the cooking blog circles and I’ve been curious to find some and figure out what it was all about. It tastes like a spiced cookie in spread form, a quite dangerous combination. Continue reading
Nothing is more attractive on a cold winter evening than a homemade pot roast that’s been cooking for hours, until the roast simply falls apart at the touch of a fork and melts in your mouth. In my opinion, pot roast is best when accompanied by a ton of hearty vegetables, a rich broth, and some kind of hearty potato side dish. Even better if you can make it in a crock pot so that it’s easy and completely hands-free.
A friend of mine had a birthday party this weekend. A birthday party centered around appetizers and wine… nothing wrong with that! I had a hard time deciding what to make, knowing only that I wanted to use puff pastry, because it was in the freezer already.
Chocolate pie is a great thing. It satisfies so many sweet tooth cravings all at once that it’s kind of a super-dessert: chocolate, pie, pudding, whipped cream. This particular pie recipe is from The Hummingbird Bakery Cookbook, the recipes from which are from a very popular bakery in London. While I don’t really like Valentine’s Day, I have to admit that this is just the type of dessert that would be perfect for the big day. So while my boyfriend and I are enjoying take-out food and a goofy movie, I hope that at least one of you readers are trying to woo your special someone with this delicious pie!
As I alluded to the other day, sometimes after Super Bowl weekend you feel the need to eat nothing but salad for a while, as an antidote to all of the greasy, fatty, yet oh-so-delicious tailgating foods you ate during the big game. This year was definitely one of those times. But I didn’t want a typical salad. Lettuce just didn’t seem very appealing when I stopped at the grocery store last night, so I thought back on some of the more creative salad recipes that I’ve seen and meant to try, and settled on an asparagus salad recipe from 101 Cookbooks from more than two years ago.
Stuffed peppers are sometimes called a comfort food. But for me, the ubiquitous ground beef and rice stuffed pepper was always a let-down. Even when cooked perfectly, so that they stayed moist inside yet the pepper was still crisp-tender, there is just something lacking in an ordinary stuffed pepper. When I found an updated recipe from the amazing minds at Cook’s Illustrated in their new cookbook, I thought that maybe it was time to give them another shot. (I love Cook’s Illustrated… over time that will become really clear. I even get the magazine on my Nook so I can easily read it on the bus on my way to work.) I couldn’t leave well enough alone though, I added a bunch of spices to punch up the flavor and used the Cook’s Illustrated technique, and we were not disappointed in the slightest.