This recipe can be found in Foolproof, page 170.
The other recipe I made on Tuesday was a dish that went along with our dinner for that evening. While the dinner we had was not an Ina recipe (it was just chicken sausage), I decided to at least make the vegetables tasty.
Continue reading “Recipe #27 Orange-Braised Carrots and Parsnips”“For me, cooking is an expression of the land where you are and the culture of that place.”
— Wolfgang Puck
This recipe can be found in Foolproof, page 233.
Today, I am off from work so I decided to make a couple recipes. One of them is this amazingly yummy dessert. The other is a vegetable dish that will serve as a side for tonight’s dinner.
These Chocolate Chunk Blondies are basically a chocolate chip cookie in bar form. However, they are super dense and chocolately, so they hit that spot a little differently than a cookie would.
Ina recommends baking them in 8.5 inch by 12 inch by 2 inch pan, but I don’t have one of those, so I used one slightly smaller. However, I probably should have used the 13 by 9 inch pan we have. Regardless, they came out great!
I like that this recipe calls for chocolate chunks over chocolate chips since chunks tend to have more of chocolate flavor. I’m not really sure why. Maybe it’s because they are larger? The more surface area? Who knows!
These will make an excellent dessert tonight! I can’t wait to try one.
In September of 2019, I created a different blog that I have since made private. However, I did want to share this recipe with you all since I will most likely not be doing any other cooking this week. This recipe was made in February 2020, before COVID hit the United States. This post appears as it did when it was originally published.
In a future post, I will talk about my love of all things Ree, but for now, here’s the recipe review. Enjoy!
Continue reading “My First Pioneer Woman Recipe”This recipe appears in Barefoot Contessa At Home, page 192.
Last week was a busy cooking week for me. I made a total of three different recipes! Earlier this week I posted about the first two which you can read about here and here.
But, I still haven’t written about the dessert that I made last week — until now. For dessert last week I made the Ultimate Ginger Cookie. This was definitely a new type of dessert for me since I am usually not a fan of gingerbread. But, I have to admit, these cookies were tasty!
Continue reading “Recipe #25 Ultimate Ginger Cookie”“Cooking and shopping for food brings rhythm and meaning to our lives.”
— Alice Waters
This recipe appears in Back to Basics, page 160.
As the side dish for the Cheesy Chicken Enchiladas I made for dinner last Friday, I decided to keep with the Mexican theme and a make corn side. This looks like a simple corn dish, but since it’s from Ina Garten, we know that the dish takes a humble corn side dish and cranks up the flavor volume.
There isn’t much to say about this flavorful and easy side dish. It combines uncooked corn (I used canned corn since it’s winter), a red onion, a pepper, and some spices to add color and flavor to what would be an otherwise bland dish. This is totally one that should be in your back pocket for large crowds since it has the potential too feed around a dozen people.
I did modify the recipe and used a red pepper instead of an orange one and I changed up the spices. As long as the spices you choose work well together, you shouldn’t have an issue with this dish being tasty.
(The photo of this dish is in the header image above!)
This recipe appears in Modern Comfort Food, page 114.
The first recipe back from my short Ina Garten hiatus was a total hit! Which, to be honest, surprised me since my parents do not typically have the taste buds for Mexican food. However, I think it went over so well because these enchiladas are loaded with cheesy goodness and I left out practically all of the heat.
Making these enchiladas was a challenge! Well, parts of it was challenging anyway. For the most part the recipe was straight forward and enjoyable. The problems arose when it became time to actually stuff the enchiladas and roll them. That part was tricky and turned messy — both my kitchen counter and the attractiveness of the dish. The good news is since they bake in the oven and are covered in sauce and cheese, no really noticed how sloppy they looked.
Seeing that this recipe appears in Ina’s latest book, Modern Comfort Food, it lives up to being a classic comfort food recipe. It is also one that I plan to make again in the future, but with some modifications. Instead of chicken I may use tofu or a meat replacement. I may even use vegetables entirely instead. Anything with cheddar and goat cheese has to be good, right?
Even the photo above couldn’t save the dish from looking messy. Well, it probably could have, but these enchiladas were so yummy that I almost forgot to snap a photo for the blog!
It’s Friday. Finally. This week was long for me. I’m not really sure why. But at least now I can look forward to the weekend ahead and spending some time in the kitchen. Over the last week I’ve taken some organizing and planning steps to help me stay more on track with the blog and cooking/baking. Now it’s time to put them into practice!
Continue reading “Weekend Recipes 1/8/2021”
