My husband is happy because I cook more at home. I kind of stopped cooking when I had my second boy… I’ve having sleeping problems since… and I still am. But it’s getting better… When you don’t sleep, you don’t usually have energy to do anything. Between that and taking care of two little ones, I just didn’t have energy to cook anymore. So we ate out quite a bit. And that’s not good for health.
As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination.
Looks yummy, right?
We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature.
Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser!
1 pound of boneless chicken breasts or pre-made shredded chicken 1 onion 1 red pepper sliced 6 cloves of garlic
Ok, so you know when I post one of those ridiculous recipes that I label 5 star and love so much and can't stop talking about? Well this is one of them. It's from the November issue of Saveur with all the onion recipes and I've been staring at it ever since. It's not really a tart. It is a big ass popover or Yorkshire pudding. You preheat the pan with bacon fat then quickly pour the pancake batter into the hot pan, then cover with the cooked onions and bacon.
Sooner or later, all my conversations inevitably turn to food. Don’t believe me? Call me up sometime and try to, say, sell me some insurance.