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Please dig in to this easy, healthy, delicious dish before I eat it all. Recipe inspiration can come from anywhere—including an eleven-year-old magazine clipping that mysteriously appears in the middle of the floor. Actually, the only mystery is which cat knocked the clipping from one of the many precariously stacked piles of papers taking up most of the space in my cute but cluttered studio office (which you can read a little more about here ). I didn’t grow up in a sweet potato-eating household—not even topped with marshmallows on Christmas. Sweet potatoes were no doubt served when we went to relatives' houses for Thanksgiving, but I never noticed them because I was too busy zeroing in on the stuffing and drowning my dinner in gravy. When I finally did find myself face to face in the kitchen with a sweet potato, I—for some unknown reason—peeled it, cut it into chunks, and steamed it.
A homemade balsamic bbq sauce is used to glaze chicken as it’s grilling. The result is tender chicken with a slightly sweet, and tangy taste. Summer is one of my favorite seasons for one simple reason: grilling. We finally invested in a Big Green Egg last year and it completely changed the way I think about grilling. I could go on and on about it, but I won’t, because I’m sure I’ll be talking plenty about it in a few months when it’s not cold and wet here in the Midwest, and we actually get out to use it.
February 21st, 2012 When I first graduated from college, and was living in a dreary little apartment, mac and cheese was one of my few specialties. Granted it was straight from a box, but it was one of those meals that made me feel like I was home. I shared a gussied up truffle version a couple of years back ( here ), and since the Academy Awards are just days away, I thought I’d make it more party-friendly. I followed this recipe and found the bite-sized portions to be even more appealing, and were just as good served hot as they were room temperature. <p style="text-align:right;color:#A8A8A8"></p>
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. I guarantee that before we get off the phone, I’ll be giving you my recipe for blackberry jam.
Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home.
Kristin Perers total prep Guinness, Ireland's famous black stout, has been brewed in Dublin since 1759. It has a very special place in Irish life. Nowadays the “liquid food” is used increasingly in cooking.