Recipes

Aha! I bet you didn’t think I’d do another Sunday Food Interlude, did you? I certainly didn’t. This weeks lunch is already packed away, but lucky for you guys, I haven’t made the weekly breakfast yet. And that, during the non-winter months, is yummy crunchy granola. The recipes was lifted from The Kitchn, and...
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I’ve never been a very good blogger.  Which is why there haven’t been any updates for a while.  Anyway, I thought I’d post the recipe and info for what we had for dinner for most of last week.  It was filling, nutritious, and very tasty (if I may say so myself). This uses my...
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Now that the week is almost over, I suppose I should post about the lunch we’ve been eating every day. The mini chicken pies aren’t exactly empanadas in my mind, but they’re definitely empanada inspired. The recipe for the dough comes from epicurious.com’s recipe for empanada dough. Go check it out. For this weeks...
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For me, flavor is paramount to presentation. The best example of this, for me, is my Thanksgiving turkey. While I can appreciate the classic aesthetic of the golden bird coming out of the kitchen on a nice platter, I’d still rather eat some flavorful, juicy turkey. I know that I could flip, tent, deep...
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I have never made this recipe before, so Thanksgiving will be my first shot at it. However, even though I’ve never made it before, I wouldn’t say that I’m going in completely blind. Before we get to the food, I’ll explain what goes through my head when I pick one recipe over another. 1....
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I don’t know if I just haven’t been paying attention until this year, but I never realized how controversial stuffing/dressing/etc. preperation could be.  There’s variations for cornbread, oyster, chestnut, sausage and all sorts of variations on this theme.  The stuffing may be baked in the bird, on its own, or not at all, with...
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I really like a good potato, be it a fingerling, a yam, a crazy purple potato or any other variety.  Just like many foods, the right potato for the right preperation is key.  While the waxy texture of the Yukon Gold is a classic shoe in for mashing and the like, sweet potatoes usually...
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I adapted my cranberry sauce from this epicurious.com recipe. The first time I started to make it, I didn’t see the sense in preheating the oven to bake the cranberries, so I use a stove-top method instead. This cranberry sauce is so easy, I wonder why anyone would buy a can! Ingredients: 1 12-ounce...
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The full name of this soup is really: Italian Turkey Sausage and Roasted Butternut Squash Soup. My version of this soup was originally derived from this Emeril recipe. Of course, mine has taken on a life of its own, and really, I prefer my version. Mine is less time consuming and much healthier, and...
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After I got the pineapple upside down cakes in the oven, I started work on the tropical carrot cake. I made this cake for Chad on his birthday, we liked it a lot – and after several batches of pineapple upside down cake, we knew we would want something different for the wedding. Since...
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