A few nights ago I came home from a really long day at work but still wanted to cook or bake. I made onion smothered chicken and a batch of my ever favorite chocolate chip banana nut muffins. The chicken was …
March 2010
Celebrating 100 Posts. Fine 112. Better Late Than Never?
Funny thing. The last few months I was thinking that I should do something special for my 100th post. It’s a milestone, right? Well, that milestone came and went a few weeks ago :-p. This post is number 112. I’m …
Onion Smothered Chicken w/ White Wine Braised Baby Bok Choy
Earlier today, one of my Twitter buds tweeted a photo of his caramelized onion steak. It really put me in the mood for something smothered in sweet, slow cooked onions. I decided on chicken since I didn’t have any steak; …
No Milk for Me: Calcium-Intake Tips for Dairy Free Diets
I’ve been almost completely dairy free for about sixth months now (I developed lactose intolerance 3 years ago, but used to be able to eat cottage cheese, yogurt and cheese; sadly, a little lactose-free milk for my cereal is about …
Snap Pea & Blood Orange Salad w/ Balsamic Vinaigrette
I had a leftover bag of snap peas that I wanted to use in a salad, but frankly my fridge revealed very few other vegetables (I was going grocery shopping later that evening). One of my twitter friends had suggested …
Sweet & Smoky Glazed Almonds
TJs carries a number of candied nuts, but I always hate buying such a teeny tiny bag for the same price as a full pound of un-candied nuts. I got home last night wanting to bake, so I decided to …
One Pot Wonder: Dutch Oven Chicken & Rice
One-pot dishes are the best. You throw in a whole bunch of ingredients for a complete meal, and you only have to wash one pot (fine, maybe a spoon, knife and cutting board too)! Pretty much any combination of vegetables, …
Recipe Remix: Smoked Paprika & Mustard Seed Chicken (Dutch Oven Braised)
I have become a huge fan of mustard seeds. Not only do they add great flavor to a dish, but they also lend a nice crunchy texture, but they soften with cooking so they aren’t too hard. For now I’m …