Happy Super Bowl Sunday! There may be a widening gulf between those who are glued to the TV for the game and those watching for the commercials — and perhaps a few hundred thousand middle-aged NSYNC fans tuning in for a glimpse of Justin Timberlake at halftime — but the thing that brings all of us together for the big game is … FOOD!
I’m still trying to decide what appetizer that K and I will bring to the party we’re attending, but if you’re hosting at home, let me suggest the corn and black bean nachos I made for my son this week. They’re fast, delicious, and easy to make new batches as the game progresses.
Continue reading Recipe: Corn and black bean nachos
It’s been a lazy, unscheduled Saturday at the end of a hectic week, perfect for some kitchen creativity. My mid-week grocery trip was more scattershot than tactical strike, so I didn’t have specific meals planned for the weekend. Tonight’s dinner would ad lib.
Chicken breast tenders (~1lb). Mushrooms (8 oz). That jar of Kalamata olives I’ve been staring at for weeks, salivating each time I open the pantry door. A jar of marinara and a can of crushed tomatoes. Sounds like a perfect Mediterranean-ish combo to throw in my Instant Pot.
Continue reading Recipe: Instant Pot Mediterranean chicken
When I’m cooking for myself, I usually take one of two extremes — scrounge for leftovers or make something new and off-the-wall. Tonight, as a new dusting of snow started to fall, I chose the latter. My taste buds were calling for sweet and spicy. I had the Red, White and Blueberry BBQ burger at Scotty’s Brewhouse on Friday night, but it left my taste buds wanting something similar, but spicier. After that monster of a meal, I also needed something healthier — the boneless pork chops in my freezer fit the bill.
Continue reading Recipe: Blueberry Serrano pork chops
When my son shared with me that cream-based soups were his favorite kind, I thought to myself, I guess I can always learn. All of the soups I’ve made in the past are chicken or beef broth-based and cooking with milk has always left me apprehensive.
I decided the best approach would be to treat the soup as broth-based to start, then add the cream near the end.
Continue reading Recipe: Creamy rotisserie chicken soup
A delicious meal doesn’t have to take a lot of effort, so on a lazy Saturday when the kid and I were spending the afternoon and evening alternating between Hulu, Netflix, and Apple Music, I decided to throw some quick panko chicken in the oven.
Continue reading Recipe: Quick panko chicken and Parmesan broccoli
As I made my son an egg sandwich for breakfast this morning, I realized just how happy cooking for him makes me. It’s the breakfast he asks for the most, nothing fancy, just simple comfort food.
For the three years after my marriage ended, I’ve used the #singledadcooking to tag the photos of my culinary creations. That hashtag has served me well, and on more than one occasion I’ve run into people who’ve asked me when the SDC cookbook is hitting the shelves. Of late, I’ve realized that while #singledadcooking captures what I am when I cook, it doesn’t communicate why I cook.
I cook for the people I love.
When I’m on my own, I’m more apt to scrounge on leftovers. My inspiration comes when there is more than one plate set at the table.
The cookbook may still be in the works, but it’ll now be titled #FoodIsLove because that better captures the essence of why I create in the kitchen.
We woke to subzero temps on New Years Day, and nothing feels better on a frigid day than a warm bowl of soup. I’d been planning to make a white bean chili this past week, but never got around to it. Instead I decided to re-purpose the ingredients into a soup for K and me to enjoy on our last night before the end of our holiday break.
Continue reading Recipe: White bean chicken chili soup