This time of year I have this thing where I want to take everyone food but I SERIOUSLY don’t have time to make long-winded appetizers. I love bite-sized food like this because you don’t need fancy utensils or even napkins if you’re careful, and folks can eat 57 and not feel guilty because they’re bite sized. For rizzle.
People go on and on and on about roast chicken and while I get it, I just kind of …. didn’t get it. Vague enough for ya?
Jay had been wanting to roast a whole chicken for, say, ever, so for his birthday that’s exactly what we did! It turned out PERFECTLY, was incredibly simple, and we can’t wait to make it again. This is a simple version with nothing fancy, and that’s what was so great about it! It seems as if you don’t overcook the chicken then you’ll be golden. The bird was crispy on the outside, MOIST on the inside (let it go), and the veggies roasted in chicken drippings were just…..ahhhh yes.
This is a great day. I mean, it’s a work day and it’s raining and cold and I’m annoyingly busy, but we have Rory in town this weekend and SO MANY FUN PLANS and Jay’s birthday is on Tuesday and next week is a holiday and just YES.
I’ve been wanting to tell you for awhile about how I take crappy winter tomatoes from Aldi and roast them for a LONG time until they’re slightly dark at the edges and super sweet and delicious. I use them in all kinds of dinner, but in this pasta they’re particularly delicious.
You absolutely should make this salad this week, and next, and for the entire cold season to offset the mac and cheese.
Trust me. It’s delicious and healthy, so why not? We achieve a creamy dressing with walnuts instead of dairy, and the flavors of the salad with the sweet dressing are just…YES.
I love this salad because the walnuts really give you that holiday feel without tons of calories – this would be a GREAT addition to a holiday table for the health nuts in your life! Or you could make it for lunch today, whatevs.
Happy Friday! FINALLY, right? I have this thing where the weeks leading up to the holidays are just….LONG, in my brain, and then suddenly YAY! Lots of short weeks in a row! I’m ready for the short weeks to start NOW, please and thank you. For the weekend, let’s make an appetizer, ok? This is REALLY simple, but incredibly delicious. Once you master the basic roasted garlic paste you can add herbs, cheese, or anything you can think of to the crostini! Continue reading »
This actually was a copycat that I CRAVE after long periods away from one of my fav restaurants, Nose Dive. They have a duck mac and cheese with cracker topping, and it’s just SO good. Seriously delicious, and I usually force Jay to share it with me but then eat it all so…awesome.
This version isn’t lighter, but it’s definitely cheaper, thanks to a really wonderful substitute of chicken thighs braised in mother effing butter and chicken stock, and the Cheez-It topping is just….you know.
Now, listen. If you’re a Nips person I suppose that’s fine, but it is my personal belief that this dish is made better by legit Cheez-Its due to their sharp cheddar flavor. If you would like to use another kind of cheese cracker’s I guess we can deal with that. But seriously….try not to be that guy.
In hindsight, my favorite thing about this was probably the saltines and cheddar that go on top, but THAT’S FINE. Saltines and cheddar are great! I made this slightly thicker than her version with a tiny bit of flour, but you can leave that out if you like a more brothy soup.
I LOVE dishes like this. They’re so simple, but the flavor is insane, and THEY’RE HEALTHY BUT NOT DUMB AND BLAND. No one likes dumb bland foods, so I’m always on a mission to find more healthy dishes that actually taste good! Besides simmering, this soup is completely done in 20 minutes or so, then you just wander off or scream at your kids while the veggies cook! Not that my mom EVER did that. I’m just putting it out there as an option for you if you’re feeling screechy.
This morning in the yoga class I was teaching a woman demanded that I turn down the music because it was “really loud” and she’d rather hear me than the music. I then preached on taking awareness away from outside stimulation and learning to turn inward for a more personal practice.
Then after class one of my students who likes me a lot announced to the class how much she loved the music.
I didn’t do anything, just watched it unfold. It was a strange occurrence, given that most people who come to my class trust that I’m going to give them the practice that they need, but this particular student clearly knew better. Or maybe I need to talk louder? Who knows.
If you’re not convinced about music volume or any of the other nonsense I talk about here, you need to trust me on this one: Broccoli Cheddar Cornbread is your new best friend.