Category: Food
pizza sauce

Last summer when we did a Scott’s Pizza Tour (seriously, cannot recommend these enough!), I learned 2 great tricks for making pizza sauce that I’ve been using ever since. I can testify that my pizza sauce game is seriously on point now.

Read more on The Best Pizza Sauce Tricks…

mini nutella muffins 10

So about a month or so ago, we discovered that Hannah will eat anything if it’s in a mini muffin. My extremely fickle toddler is obsessed with minis (regular size just doesn’t quite cut it), and we’ve been using this discovery to get more fruits and veggies in her belly. Her feeding therapist fully supports these sneaky strategies, and so far it’s working.

Read more on Mini Nutella Banana Oat Muffins…

beef and potato stew

So in 2014 I used my slow cooker a lot. Actually, this is a recipe that I made before Christmas in 2o13. I am this behind posting recipes, what can I say.

I’ve learned a lot since Christmas 2013. I’ve learned never to freeze anything with potatoes. This is probably obvious to many, but I didn’t really learn my lesson immediately. I’d never tried it before. I made this stew in a huge quantity, and I can tell you that it was a terrible idea. This is really good, but it is considerably less good after the potatoes have hung out in your freezer for a bit. Make it and eat it sooner rather than later. Don’t freeze it. Don’t make my same mistakes.  Read more on Slow-Cooker Beef and Potato Stew…

coriander pork roast

I made this Food Network recipe last summer and didn’t take any photos of it once I put it in the crockpot. Well, I took one photo of it. But that photo is terrifying. The meat was falling apart when I took it out, and while the meal was delicious it was not cute. I think I used a different kind of pork roast, and if I make this again I will use exactly what the recipe calls for. I just had a random pork roast in my freezer (what, you don’t?), so I used that. Also, I skipped the rutabaga.

I really set this recipe up well, didn’t I? Falling apart, hideous photos, no rutabaga. Bet you can’t wait to try it. I promise, though, it was tasty. Read more on Slow-Cooker Coriander Pork Roast…

mustard chicken

This was from a Food Network Magazine sometime last year. It was good but a little same-y. I’d completely forgotten I’d made it until I went back through my recipe photos from last year to see what I’d missed. And I only made it in December.

I feel like I’ve made a lot of variations on bone-in, skin-on chicken breasts with mustard and/or potatoes. It’s perfectly good, but I’m starting to get a little bored. This recipe was originally for chicken thighs, which Adam doesn’t like, so maybe that would have spiced it up. Read more on Mustard Chicken Breasts with Rosemary Potatoes…

pan roasted fish

Last year I got pretty good at cooking fish and adding it into my dinner planning. I cook shrimp all the time (the only shellfish Adam likes), but I really wanted to expand my skills and start swapping out red meat for fish where I could. We cut down on red meat a lot last year, which was way easier than I thought it would be. I’m kind of a raging carnivore, and I still eat it, but cutting back on it wasn’t hard. Read more on Eat More Fish!…

slow cooker french dip

This is a great all-season slow cooker recipe that makes delish leftovers and lunches. I made this recipe last summer for a crowd, and we still had leftovers that were awesome on less fancy bread (or straight out of the tupperware).

I have a thing about sandwiches, I do not know why. I don’t make them that often because they just don’t set my cooking heart aflutter like a braise or a roast or a new pasta dish. They’re just not very sexy. But, I should get over it. I am terrible at lunches (my least favorite meal to prepare…again, just not sexy), and there’s no reason sandwiches shouldn’t get a little more respect in this house. I need to be better at lunch, and this recipe is a good start. Read more on Crockpot French Dips…

balsamic short ribs

I love you, Smitten Kitchen. You are one of my favorite food sites, and The Smitten Kitchen Cookbook is just the best. I have been obsessed with short ribs this year, and your beer-braised version has reinforced why short ribs are worth the attention.

Read more on Balsamic and Beer-Braised Short Ribs…

2014 teacher boxes

I promise that title sounds fancier than the boxes really are. I love teachers (I am one!), and I love putting these treat boxes together. This is just a little extra on top of the class gift, largely because I always have more jam than any three-person family could eat in a year. And you need something to put the jam on, hence…scones. Also, Hannah’s school has just been completely amazing to her and for her, and I want to show my appreciation for their work with our little late bloomer as often as possible.

Last year, Hannah’s first at her school, I made gift boxes for her teacher, aide, the head of the school, and the marvelous admin. I put in some blueberry butter I’d made over the summer, a Starbucks card, and some homemade scones I made the same morning I delivered the boxes. The scones were just so fast and easy that this year I kind of decided this was a tradition worth keeping up. And, again, I made all the scones last Friday morning while Hannah was at school and then delivered them at the half day pickup.

Read more on Teacher Gift Boxes with Homemade Scones…

spanish tortilla

This is a great brunch dish, and I’m lining up my arsenal of brunch, make-ahead, and feed-a-crowd dishes for the festive season. My other set of in-laws and one of my brothers-in-law are coming for Christmas, so we’ll be eating. A lot. And this recipe eats really well.

I’ve made quiches, but never a proper egg tortilla. This recipe was from the America’s Test Kitchen Skillet Recipes special edition magazine (it might also be in the Best Skillet Recipes book). I kind of loved the lack of crust, and the firmer-than-an-omelette texture. Also, I would say chorizo has been my other favorite ingredient this year (next to beef short ribs). I’m going to have to try this again and experiment with some other flavors, but this one was super delicious.

6 Tbsp plus 1 tsp olive oil
1.5 lbs. Yukon Gold potatoes, peeled, quartered, and cut into 1/8″ thick slices
1 onion, halved and sliced thin
Salt and pepper
8 large eggs
4 oz. chorizo sausage, casings removed
4 scallions, thinly sliced

Read more on Spanish Tortilla with Chorizo and Scallions…

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