We moved into our new home two weeks ago and are still living out of boxes. Thank goodness for my husband who is not organizationally challenged like myself. He made sure I had at least a few pots and pans unpacked so we could, at the very least, eat at home
The first meal I made in our new home was one of the most delicious meals I’ve had the pleasure of eating in a long time. It was inspired by a competitive recipe project I was invited to participate in called The Mushroom Masters. I’m representing Team USA’s dinner challenge against Australia and Canada. The recipe? Marsala Mushroom Cream Sauce over Beef Braised Beef and Buttermilk Mashed Potatoes. Hello…. Um, Marsala Mushroom Cream Sauce…. Beef Braised Beef…. and Buttermilk Mashed Potatoes – Glory!! [click to continue…]
Updated
There is never a dull moment in our family. With that said, getting dinner on the table often starts with me scrounging through our refrigerator to see what I have on hand. I don’t recommend this disorganized strategy at all, especially when it’s 6 pm and there are hungry kids constantly asking when dinner will be ready. But on a positive note, the time constraint and the use of limited ingredients can also be a time of creative recipe development. [click to continue…]
Updated
Having mom live here has its privileges. For instance, she hold holds me accountable to get dinner going around 5 p.m. instead of 6:30 p.m. because she knows if I haven’t started by 6:15 p.m. there is a strong probability we will either be eating out or having eggs, pancakes, and bacon for dinner -which isn’t a bad option if you ask me.
Flying home from Atlanta late Sunday night I hadn’t taken inventory of the food situation in our kitchen yesterday and was a bit panicked about what I could muster up for dinner. Thank goodness for the two partially frozen chicken breasts in the bottom drawer of the refrigerator. Yesterday was the only instance I could remember in a long time where I was actually glad the bottom fridge drawer was acting like a confused freezer. However, the partially frozen mozzarella balls I found down there grossed me out. The sliminess around each ball of goop screamed stomach flu to me, so I said goodbye to the cheese and embraced the chicken. [click to continue…]
Updated
Thank goodness for quick and easy pasta dinners using whatever is in my refrigerator and pantry. Using left over spiral ham I quickly cubed it and fried it up to help it release its smoky flavor more commonly associated with crispy bacon. Next, I sauteed some minced garlic on low eat just enough to soften it without burning it. Combined with some tomatoes, edamame (peas would have worked just fine, too), fresh basil, and balsamic vinegar, I tossed everything including the pasta with some salt and pepper. And dinner was served. I’m guessing some of you might have all you need for this dish at home. If you don’t have ham, feel free to substitute bacon, chicken, or sausage for the meat. Enjoy!
[click to continue…]
Updated
[donotprint] I’m smitten with Chef Michael Symon. Not because he is an Iron Chef, Food Network host, or owner of acclaimed restaurants – Lola and Lolita. I actually don’t subscribe to cable so I’ve never watched him on TV. Come to think of it, maybe I’m not actually smitten with him, but I am in love with his bacon mac & cheese. You should know, I’m not a huge mac & cheese fan, so this is saying a lot.
I’ve tried all sorts of mac & cheese recipes and I’ve never tried one this good. It instantly becomes memorable, from the first to the last bite. This recipe by Chef Michael Symon is heavenly, and it even called for rosemary, which I found odd to pair with a bacon mac & cheese. By the way – I’m not a huge rosemary fan either. I don’t mind adding the herb to soups but would never consider adding it to pasta…not ever. And then there were the four cups of heavy cream this recipe called for. I thought this surely was a typo. Four cups of heavy cream for one pound of dry elbow pasta – what the heck??!! But I learned through this recipe that heavy cream can be reduced with prolonged simmering into a very thick sauce without any added thickener. [click to continue…]
Updated
