146 Search Results for "recipe a day week"

This was a pretty yummy weeknight dinner. I think Adam liked this one more than I did, maybe I’m a macaroni and cheese purist. I don’t know, but it was by no means a bad recipe. Actually really good, but not wuite my thing. Not too shabby at all, from Food Network Magazine. I forgot to buy scallions, so I used half a red onion. And I used jarred roasted red peppers, yum.

Read more on Cajun Mac n Cheese (Recipe-A-Day Week Summer 2012, Day Seven)…

Ugh, I’m taking the worst food photos lately! Okay, every recipe I’ve posted so far this week has been sweet stuff. Time to switch gears. This was a really delicious dinner I made a couple weeks ago, from yet another Food Network Magazine recipe. It was fast and fun, more interesting than most chicken dinners. It had tons of flavor, red onions (which I can never get enough of), and it’s pretty healthy, too. My kind of dinner: good, solid food that doesn’t need to use processed diet ingredients to be healthy.

I swapped out chicken breasts for thighs, since Adam won’t go near dark meat. I halved the recipe, too, which made for a great 2-person dinner. I’m definitely making this again. I’ve posted the original recipe below, which could easily feed a crowd. But it works great made in a smaller quantity, too.

1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
4 cloves garlic, smashed and coarsely chopped
2 tablespoons extra-virgin olive oil
Kosher salt
1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs) ***Like I said. I cut up skinless breasts instead.
2 teaspoons smoked paprika
Freshly ground pepper
4 tablespoons roughly chopped fresh parsley
2 lemons (1 juiced, 1 cut into wedges)
2 large or 3 medium red onions, halved and thinly sliced

Read more on Spanish Chicken and Potato Roast (Recipe-A-Day Week Summer 2012, Day Six)…

So let’s move on from my fruit experiments and talk about something really important. I LOVE chocolate chip cookies. But I hate when they get hard and crunchy within minutes of being out of the oven. I like soft and chewy cookies, with a little crispness on the edges. And I’m often looking for recipes that will produce this result, but I’m not really successful. Even the classic Toll House cookie recipe gets too hard too fast (which is why I only like making that recipe as a bar cookie–those DO stay soft!)

Read more on Chewy Chocolate Chip Cookies (Recipe-A-Day Week Summer 2012, Day Five)…

I’ve got a regular distillery rocking here at the house. Aside from a great deal of pie, I’ve turned a lot of my fresh summer fruit into yummy booze (see the posts on my cherry adventures).

Read more on Blackberry Liqueur Pt. 1 (Recipe-A-Day Week Summer 2012, Day Four)…

I don’t think it’s a secret at this point that I love to cook. Or that I’ve started canning with a vengeance. I think I can hold my head up and declare this summer’s fruit bounty fully explored here at the Reeve house. There are still some fruits left to experiment with this summer, but it’s been a huge success. And yes, I still keep forgetting to take more photos! H and I are just having too much fun.

Read more on Blackberry Vanilla Jam (Recipe-A-Day Week Summer 2012, Day Three)…

So yesterday I posted the sour cherry liqueur I’ve started aging for the upcoming holiday season. Today I thought I’d post the sweet, dark cherry liqueur recipe I’ve got aging right next to it. For the sour cherry recipe, I didn’t pit the cherries. For this recipe, I pitted the cherries and smashed some of the pits with a meat tenderizer to get the almond flavor (that’s what you see floating in with the cherries). I can’t wait to compare these side by side.

Read more on Dark Cherry Liqueur Pt. 1 (Recipe-A-Day Week Summer 2012, Day Two)…

I have so many recipes to share! I’ve done a lot with fresh fruit this summer, and I’m loving it. I haven’t tackled peach season yet, and of course when fall arrives bringing apples I will be all over that action. I love canning, and baking, and I love summer. So I’m doing another week of recipes. Not all fruit-related, but I really need to catch up with these posts before summer ends.

Read more on Sour Cherry Liqueur Pt. 1 (Recipe-A-Day Week Summer 2012, Day One)…

Other pie/apron projects: January Pie: Lemon Meringue, February Pie: Milk Chocolate Pudding, March Pie: Thin Mint Grasshopper.

Okay, I’m finishing this week of recipes with my April pie and apron.

Originally I wanted to make Shoo-Fly Pie this month using the Lancaster County Amish Cookbook, a locally produced book I picked up during our visit to Amish country. But all the Shoo-Fly recipes had either “Wet Bottom” or “Gooey” in the title. This was traumatizing for me, there was no way I could make a pie described as either of those things. So, I picked this yummy Quakertown Crumb Pie recipe instead. And I used up some of my Lizzy House “Dish” fabric, which has been waiting for a good kitchen project.

I had to decode the original recipe a little and make some changes, but in the end this was pretty delicious. Also, all the pie recipes in this book make 2 pies, so I did my best to halve them. It’s hard to halve an egg, but I tried. I also still had a round of pie dough in the freezer from January, so I was able to use that. This was fast and pretty yummy, but it’s a different kind of pie to get used to. We actually didn’t finish all of this one.

Quakertown Crumb Pie

1/2 cup light brown sugar
1/5 Tbsp all-purpose flour
1/2 egg, lightly beaten
1 cup hot water
1 tsp baking soda
1 unbaked pie crust

1 cup flour
1/4 cup butter
1/2 cup brown sugar

Read more on Recipe-A-Day Week Vol. IV, Day 7: Quakertown Crumb Pie…

We’ve had a rough work month here in the Reeve house, lots of big projects with big stress. One day a couple of weeks ago when things were particularly stressful, I decided I needed something whimsical to lighten things up. I remembered this recipe for a homemade, less artificially flavored version of the famous Hostess cupcakes, and I decided that this was just what we needed. And they were pretty great.

The recipe uses oil instead of butter, and you can tell the difference in the flavor. But, the oil makes them ridiculously moist, and it isn’t a bad flavor. Combined with the marshmallow filling and chocolate glaze, it all works. And I have to say, these are best on the 2nd day. After storing them in my cake dome, they were absolutely perfect the next day. Not an exact flavor replica of the original, but I think even better.

Chocolate Cream Cupcakes (from Cook’s Country’s Best Country Recipes )
Makes 12 cupcakes

1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup boiling water
1/3 cup cocoa powder
1 Tbsp instant espresso (or regular instant coffee)
3/4 cup sugar
1/2 cup sour cream
1/2 cup vegetable oil (I used canola)
2 large eggs
1 tsp vanilla extract

3 Tbsp water
3/4 tsp unflavored gelatin
4 Tbsp (1/2 stick) unsalted butter, softened
1 tsp vanilla extract
Pinch salt
1-1/4 cups marshmallow creme (not sauce, creme like Fluff)

1/2 cup semisweet chocolate chips
3 Tbsp unsalted butter
*NOTE: I needed more glaze for mine, so I made a second batch of glaze with 2 Tbsp butter and a little less than 1/3 cup chips

Read more on Recipe-A-Day Week Vol. IV, Day 6: Chocolate Cream Cupcakes…

This was so savory and delicious, but preparing the meat for this was one of the more intense things I’ve done in the kitchen. I wanted to try it because I remember Chris Cosentino from The Next Iron Chef, and this was an adaptation of one of his recipes. I’ve never worked with beef shanks before, and I couldn’t find the boneless shanks the recipe suggested. So I bought bone-in shanks, just an extra pound to get enough meat. And I’ve now learned that they are extremely messy to get off of the bone and trim. The membrane around the shank is not pleasant, and it took me almost an hour just to do that. But once I had the meat off the bone and trimmed, it was all good. Really good.

Beef Brasato with Mint (April 2010 Food and Wine)

2 3/4 pounds trimmed boneless beef shank, cut into 2-inch pieces
One 750-milliliter bottle dry red wine
15 mint sprigs, stems reserved
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
One 35-ounce can peeled Italian tomatoes, crushed
1 pound fresh pappardelle
4 large garlic cloves, thinly sliced
Freshly grated Parmigiano-Reggiano cheese, for serving

Read more on Recipe-A-Day Week Vol. IV, Day 5: Beef Brasato with Mint…

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