This was a spontaneous dessert on a cold winter day that I threw together one afternoon, and it was luscious and yummy for dessert that night. Next time I would add a couple more apples and cut back on the sugar. It was really, really sweet. Maybe 6 apples, 3/4 brown sugar, and 1/4 granulated for the apples? The crumble was good, but by the time all that sugar cooked down it was overwhelming. But the concept was fabulous, I’d definitely make this again.
I think next time I would run my immersion blender through this soup for a bit of a thicker texture with fewer shredded potatoes, but otherwise this was pretty good on a chilly night. I’d had a bag of shredded potatoes in the freezer for a while, from some long-forgotten recipe I was going to make, so this was great for using up what I had on hand. We both love potato soup, and I never would’ve thought about shredded potatoes.
2016 is the year I fell back in love with my slow cooker, apparently. This was waaaay better than I thought it would be. Next time I’d add at least another layer of pasta, because this was on the saucy side. But it was delicously, deliciously saucy. It feeds a crowd and makes pretty great leftovers, so next time I’m doing family dinner and don’t want to be in the kitchen forever, I’m making this. I kind of want to make it again right now…who’s around for dinner?
I’ve been on a Pinterest cooking kick lately because I need other moms who manage to cook while chasing kids and doing their jobs to tell me what to make for dinner. Occasionally I feel feisty enough to reach for a Food & Wine recipe, but lately it’s been amazing if food is on the table before, like, 10pm.
The pizza class I took last summer is finally paying off! I got a bunch of great pizza supplies for Christmas, and Adam and I are putting them to good use. My dough is so much better (I used to just buy it from Whole Foods), I love the sauce. The key is setting the oven as high as it will go and putting the pizza stone (in our case a pizza steel) in the oven for an hour to heat up. Then we cook the pizzas right on the steel.
This was the first new thing I made this year. Pinterest! I made the full amount, even though it was a big casserole, and it made pretty good leftovers, too.
2 lbs chicken breasts, cubed
8 potatoes, cubed
1⁄3 cup olive oil
1 1⁄2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced
Use your imagination here, and picture a gorgeous, silky looking sauce instead of a mess of onions. Because that’s what this is, even if the photos don’t show it. I made this the last two New Year’s Eves in a row, and I still can’t take a proper photo. Last year I forgot to buy shallots and used an onion instead (hence the jammy look of the sauce above).
Oh, Merry Christmas to everyone! A few weeks ago I met the kitchen writer at a new freelancing job, and she used to work for Martha Stewart. She said this was the best cookie recipe ever produced in the MS kitchens, and she happened to have a stack of these made for a cookie swap. AND SHE SHARED THEM. She is good people. And these cookies were eyes-roll-back-in-your-head amazing. I couldn’t stop thinking about them, and it’s been a long time since a recipe has stuck with me like that.
I think other people’s kids might love these, but my child…is my child. Food is a hugely contentious issue. Actually, she’s gotten better this year, but she still has a very limited number of things she’ll eat. I made these way back in April but never posted, and maybe I should try them again. She picked at them but refused eat them. I bet I could get her to try them now. She is very susceptible to bribery.
I haven’t made a single, solitary new recipe since school started, unless you count party food. This is a new record for me, and even though I’ve been cooking a lot of old standbys, it’s also been two solid months of throwing together whatever random thing is in the fridge. Success varies.