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Archive for the ‘Dinner’ Category

Rules of the Kitchen

If I am anything, it is a rule follower. When I was younger my parents once brought snacks into the movie theater and I worried the entire time we would get kicked out for breaking the rules.

I used to apply my strict rule following to cooking by not varying off of a written recipe…..at all! I had my handful of dishes that I knew by heart and could make with my eyes closed but give me something new and I craved guidelines. Luckily I married a man who is a little more flexible with following the “rules” when it comes to cooking (or driving the speed limit). Cooking together over the past 5 years has allowed us to learn from the other and I am now more comfortable in using a recipe as a starting point and adding my own twist.

This recipe started off as an idea I saw on Pinterest (that is an entirely other post) because my wonderful sister-in-law had just made us heaps of homemade jams and butters. I hope you are inspired as well and break a few rules in the process.
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Savory Apricot Lemon Sauce
Adapted from myrecipes.com

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Simple but good

Sometimes simple is best. A little seasoning and proper cooking are all the ingredients need to shine. This recipe is one of those. Even if you have tried Brussels sprouts before and didn’t like them I encourage you to try again. The outside is crisp and caramelized and the inside is warm and soft (not mushy).

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Beer Cheese Soup

I first had beer cheese in Kentucky when I went home with my hubby for the first time. Since then we have made several different versions whenever we are craving something spicy and tangy. This soup is a great wintertime meal to eat while looking out at the snow.
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We love greens- spinach, mustard greens, kale, etc.- and try to eat them at least once a week. I saw this recipe in the Food Network Magazine and decided it sounded like a great recipe to try with the fresh tomatoes and red kale I had bought over the weekend.

The creamy polenta was a great base for the acidic tomatoes and slight bitterness of the red kale. Tangy goat cheese topped off the dish for a perfect addition.

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