Now is the time to be using up my fresh herbs. They are growing like crazy out on my deck and I’ve got to do something with them before winter hits and it’s all wasted. So I made this easy, basic chicken that can be used in a variety of ways. Please forgive my measurement guesses; with fresh herbs I almost never measure. Continue reading The Basics: Herbed Chicken
Basil is my favorite herb. It is so easy to grow, even in northern climates like mine. Having basil (and other herbs) growing on my deck, which is directly accessible from the kitchen, is not only convenient, it helps keep me inspired and makes it so easy to cook delicious food. Just walk outside, snip a handful of leaves, cut ’em up and throw them in whatever I’m making—burgers, chicken, pasta with white sauce, pasta with red sauce, pizza (home-made, store-bought, delivery… it doesn’t matter, just throw some more basil on there!). The options are limitless. There is only one problem with basil: eventually, you have more than you know what to do with.
Cooking does not have to be difficult or time consuming! My husband heard this method of cooking while listening to a program on Minnesota Public Radio.
The basic recipe is this:
Coat chicken breasts with olive oil (a tsp or so for each piece; just enough so it’s coated). Place them in a foil packet and bake at 400°F for 15-20 minutes or until the internal temp reaches 162°F
Simple, right? Not to mention versatile. You can add vegetables and spices to your liking and have an easy clean-up dinner in 20 minutes. We added half a bay leaf per breast, fresh basil from our garden, onion, and thin slices of garlic with a bit of salt and pepper. While the chicken is cooking, make some rice to go with it! Add a little butter and lemon juice to the rice while it’s cooking.
Easy peasy, Lemon Squeazy!
The first year we were married, my husband and I attempted our first Thanksgiving turkey. What. A. Failure. Oh man, it was so bad we threw the whole thing away. Completely in-edible; we both felt sick afterward. The recipe we were following called for cooking with champagne and oranges and all this crazy stuff… let me tell you, the basics are all you need to cook a good bird. The year after our mega-fail I found a fantastic brining recipe and I haven’t made turkey any other way since.
This recipe from DiabeticLiving.com is delicious! I can’t rave enough about it. I am not diabetic, but it doesn’t matter, I’d eat this any day of the week and it’s incredibly easy and quick to make. I made some slight changes to the original recipe, though, due to the ingredients I did and did not have on hand at the time. Continue reading Kale, Sweet Peppers & Pasta
This delicious vegetarian recipe is from ClosetCooking.com. The recipe was a little hard to follow, since several different recipes from across their website were referenced, and they were making the quesedillas out of leftovers from tacos. I pieced it together and have posted it below. There is very little that I changed, except for forgetting the queso fresco and avocados, and using dried cilantro instead of fresh, and using ground cumin instead of grinding the seeds myself. This was a hit with my husband and we’ll be making it again. Continue reading Black Bean & Sweet Potato Quesedillas with Swiss Chard Pesto
I have a mild egg allergy. The yolks of eggs make me sick to my stomach when I eat them, though eggs in things, like brownies, are ok. I really like eggs, though, and every once in a while I’d like to eat one. So when I came across this omelette recipe on Pinterest I just had to try it. It turned out pretty good, though it did reinforce my distaste for warm tomatoes, and I did make a few changes. Continue reading Egg White Omelette
3.5 stars out of 5. Only because the original recipe doesn’t call for nearly enough herbs. Although I already have some ideas on how to make these in a variety of ways, so maybe I should give it another 1/2 star. Ok, ok, it’s 4 stars. Continue reading Baked Herb and Parmesan Potato Slices
Two weeks ago I was on my own for meals since my husband was out of town. So the plan I had come up with… well I didn’t really need it. There were enough leftovers to keep me well fed all week. So I moved that week’s plan to last week, which is why I did not post a meal plan last week. But life happens, things come up, and sometimes inspiration just hits you. Last week was one of those kind of weeks so I didn’t make any of the stuff from the plan, again. Continue reading Menu Plan for Week 41 of 2012
When my husband and I cook together, we can come up with some really great recipes. Last night’s dinner was no exception! Pork has been on sale lately so we have a lot of it in our freezer. We wanted to use it, but didn’t have any particular plan. Growing up, to me “pork chops” were synonymous with Shake ‘n’ Bake, so I suggested breaded & baked pork chops. Husband agreed and added some marinated veggies to the dish. It turned out great!