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
I love walking into the grocery with a general idea and improvising from there. Knowing that I’d be home for the week between the holidays, soup was in order. I had some chicken sausage in the freezer and onion in the pantry, so I started with that as my base inspiration.
Beans, yeah, white beans. Let’s do butter beans.
Stock or tomato based? How about both? Chicken stock and crushed tomatoes.
Continue reading Recipe: Spicy butterbean soup
This spring, the serviceberry (Amelanchier arborea) in the back border has produced a prolific crop of berries, so many that a steady stream of cardinals, robins and other birds hasn’t been able to strip the tree bare of ripe berries before we humans get a chance for harvest.
Continue reading Making fresh serviceberry sauce