After a couple of disappointing baking experiments it dawned on me that I am trying way too hard to find new recipes to post on the blog. Why am I not just going with my tried and true favorites? Part of me could be subconsciously hoarding them for myself, I mean, I am an only child.
When it comes to cooking dinner I definitely stick to a handful of favorites. It’s a feeling like your dog ran away when you spend the entire day and all your grocery budget on a new recipe for dinner only to end up with something inedible.
My favorite dinner dishes use minimal special ingredients, use up what I have sitting in my pantry, require little prep and provide ample leftovers. This Chicken Picadillo that I spotted in Cooking Light years ago checks all those boxes. Continue reading
This is kind of a non-post. You see, I took my favorite teriyaki chicken and used the sauce to marinate salmon. Bam: Teriyaki Salmon.
I felt a need to post something not sugar-based today. A string of baking failures have left me melancholy and angry with sugar right now. Actually I’m more angry with flour. I’ll explain some other time. Continue reading
I thought because this recipe had the word “detox” in the title and was chicken it would qualify as Paleo, but then I saw the agave nectar on the ingredient list. Oh well, I’d already committed.
This still has to be healthier than a typical teriyaki recipe and it’s so fricking easy. Well, it’s easy once you locate the mirin and barley miso in the grocery store. I just assumed I had to go to Whole Foods for it and had no trouble locating both in the Asian foods isle.
This recipe came from the website Goop, a side project of Gwyneth Paltrow, which I guess explains the use of “detox” in the title. I swear that woman is always detoxing or on some snobby diet. We’ll ignore this unfortunate side plot and continue with the recipe, which states that it is for one chicken breast, but it is lying. You could easily do four with how much marinade this makes. I know it instructs you to save some to pour over the chicken, but ain’t nobody got time for that. You don’t need it. Ok, fine, it makes a decent dressing if you want to make a salad out of it all, but then you won’t have enough to make four chicken breasts. Continue reading
I tend to make these stuffed shells when I want to give some one a break and indulge them with hearty italian food. Food concocted by that vixen of pasta and prosciutto herself: Giada De Laurentiis. How that woman’s stays so tiny whilst eating so many carbs I’ll never know. I usually make this dish for others, but these last two weeks, I really wish someone could make these for me. Continue reading