|It takes a while to prep everything but once the meat and onions are browned it all goes into the pot to cook for 45-60 minutes.|
Saturday, December 19, 2020
UPDATE: I posted this recipe a few years ago but have made a few changes for the better so I'm reposting.
My Dad is known to make the best soup. I wish I could get his recipes but he doesn't use any, he just adds a little this and a little that and it always turns out so good. I, on the other hand, need a recipe. I also need to measure everything, otherwise, recipes just don't turn out for me. It's not my Dads soup but it's delicious. It's packed full of veggies and it's flavorful.
Monday, November 16, 2020
Friday, June 5, 2020
|These Dutch Baby Pancakes are as cute as they are delicious!|
Serves: 4 - Lodge 5 inch cast iron pans
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon zest
- Pinch of kosher salt
- 2 tablespoons unsalted butter (split between 4 pans)
- Confectioners sugar for dusting
- maple syrup (optional)
Filling: (split between 4 pans)
- ¼ cup homemade lemon curd (or store-bought)
- ½ pint blueberries
- Preheat oven to 425º F.
- Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
- Place butter in each skillet and place in the oven until butter has melted (just a few minutes). Pour 1/4 of the batter into each pan, return them to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancakes from oven, serve with a dusting of confectioners’ sugar, a spoonful or two of lemon curd and blueberries.
Recipe adapted from Nerds with Knives
Thursday, April 30, 2020
|Winner, Winner Chicken Dinner! Tender, juicy, crispy with a lemon onion garlic herb wine sauce. This is an Ina Garten's recipe so I knew it would be good. I just didn't know how good! Where has this chicken been all my life! The first thing about this recipe that you need to know is you spatchcock a whole chicken. Spatchcock: a culinary preparation in which the backbone of a whole chicken (or turkey) is removed so it can be cooked flat. I've never spatchcocked a whole chicken so I had to look it up in a video ** here. Who knew it was so easy. I didn't, but I do now and I will be spatchcocking whole chickens for now on! Okay, enough with the spatchcock, let's talk bout this recipe. The chicken turns out juicy on the inside, crispy on the outside. The fresh lemons, after they roast and get caramelized, meld with the onion, garlic and wine to make the most flavorful sauce. You can even eat the rind and all. I'm going to make it again next week because it was that good, so easy and I have some fresh herbs to use up. I have a feeling I'll be making this often!|
Check out Ina Garten's video on this recipe here.
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
1 Tablespoon Kosher salt (I used a little less)
1 teaspoon freshly ground pepper
1/3 cup olive oil
1 lemon, halved and sliced, seeds removed (1/4 inch thick)
1 onion, halved and thinly sliced
2 large garlic cloves, sliced thin
1 (4 lbs) whole chicken, backbone removed and Spatchcocked *see note below or **video above)
1/2 cup dry white wine (I used Sauvignon Blanc - Kim Crawford)
2 wedges of lemon, squeeze on top when done (I didn't squeeze on top, it was lemony enough for me)
Preheat the oven to 450 degrees.
Place the thyme, fennel seeds, salt, and pepper in a mini food processor and process until ground. Mix with olive oil and set aside.
Layer the lemon slices in a 12 inch cast iron skillet, then onions and garlic. Place the chicken, skin side down, on top of the onion and brush with about half the oil herb mixture. Turn the chicken skin side up, pat it dry with paper towels (this helps it get crisp), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (around the chicken, not on top) and roast for another 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice, cover the skillet tightly with foil, and allow to rest for 10 minutes. Cut the chicken into quarters and serve hot with the pan juices, cooked lemon and onions.
*note - Using kitchen scissors, cut down either side of chicken’s backbone. Turn over and place chicken breast side up, then press down on breastbone to flatten.
|When I started making yogurt in my instant pot awhile back, I've never stopped. When one batch is gone I make another. It's not a sweet yogurt and for me, it needs a little sweetness. I started out with a drizzle of honey, fresh fruit, and my homemade granola. It's delish that way but I needed some variety. Swirling a dollop of homemade fruit preserves is just what this yogurt needed! It's a perfect consistency to swirl in and adds the perfect sweetness. So far I've made a batch of strawberry and blueberry. It's also delicious on toast!|
- 4 cups strawberries, hulled and halved or quartered if large (or blueberries)
- 1 cup of sugar
- 1/2 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
- Turn heat down to low, add sugar and stir until dissolved. Add lemon zest and juice.
- Increase heat to medium and bring mixture to a slow boil.
- Stir frequently mashing the strawberries as you stir, continuing to a slow boil until jam is thickened about 20 minutes.
- Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
- When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)
- Makes about 2 cups