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By mlb, on July 19th, 2008%
First off, this recipe had a lot of pressure on it. I was opening a package of pork tenderloin so that I could slice it up and marinate it all day while I was at work. Note to self — do not use knives at 7 AM. I sliced the hell out of my finger. So much so that I had to call work and leave the following message:
Hi this is Michelle. I cut my finger and right now I’m walking around the house with it wrapped up in paper towels and packing tape. I’m going to wait until it stops bleeding and probably be in around 9:00 AM. Okay, bye.
All day I was thinking, damn, that pork had better be really freakin’* good. Grrrrrr.
In case you were wondering, my finger is fine and I was actually able to just use a band-aid on it by . . . → Read More: Korean-Style Grilled Pork Tenderloin — It’s Great!
By mlb, on July 8th, 2008%
I have been getting into Spanish food lately, well, over the past couple of years. I really like the flavors and, although most that I have made have been served hot, they really seem to go great with Summer weather.
Now, this dish is pasta but it is also pretty much one pan pasta dish (okay, and a pot, but just for a few minutes). It’s relatively quick and you can be out of the kitchen before it even gets too hot in there. Get yourself a glass of wine and you’ll be eating in no time. Plus, damn, it’s just so good.
Chorizo, Chorizo, Makes the World Go Round:
For the sausage, I used a mix of ground, uncased, hot & spicy chorizo and regular Italian ground pork sausage (removed from the casing). This is because when I first made the dish, I decided to use up some Italian sweet . . . → Read More: A Tasty, Tasty Dish: Spanish-Style Spaghetti with Chorizo and Almonds
By mlb, on April 1st, 2008%
The other day I was tempted at the checkout by the latest issue of “Everyday Food.” I used to have a subscription but then I forgot to renew and now I only get the magazine, well, when I’m tempted at the checkout.
This month, there’s a big tostada on the cover. Okay, you are coming home with me! But inside, there was an article on baking mix (recipe below) and all the wonderful things you can bake with it. One of these things is Oatmeal Blondies, which I made. They turned out really good. The whole pan was gone in a day and a half.
The only challenging part was that I got halfway through making the recipe and realized that I didn’t have enough oatmeal. I had about a 1/2 cup and I needed 3/4 cup (well, the recipe says 1 cup, with a 1/4 of that for . . . → Read More: Oatmeal Blondies…Hey…Where’s All the Oatmeal? Seriously, This is All I Have?
By mlb, on March 30th, 2008%
Oh! Oh! I totally forgot the “secret” ingredient! Based on the Fine Cooking recipe, I added about a tablespoon of honey in the sauce with the lemon, chicken stock & wine. I’ve amended the recipe below!
This was sort of one of those meals where I looked around at what we had and then figured out what to do with it. Chicken breasts? Yes. Capers? Right there. Lemons? Uh-huh. Wine? Well, duh. Feta stuffed green olives that I love-love-love? Oh yeah. So, here we go.
This recipe is also a combination of many different recipes I found online. The fried capers bit is from Fine Cooking magazine and the rest is a little bit Everyday Italian (Little Big Head) and a little bit I love my smoked paprika and I love my Parmesan cheese.
Chicken Piccata with Olives and Fried Capers
2 skinless and boneless chicken breasts, pounded flat*
Kosher salt and . . . → Read More: Chicken Piccata with Olives and Fried Capers
By mlb, on February 14th, 2008%
Hmmm…we used to (every so often) get these pre-made at Trader Joe’s. They don’t seem to have them anymore which is just fine — they are very easy to make yourself! Give it a try! Plus, nothing says “I love you” like red meat and a bottle of wine! Grrrr!!!
Besides, this was jwa’s request for Valentine’s dinner!
Flank Steak Pinwheels with Boursin, Spinach and Sun-Dried Tomatoes
Based on a recipe from Eating Well magazine
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 oz herbed cheese spread, such as Boursin
1 cup baby spinach leaves
2 tbsp olive oil
kosher salt & freshly ground pepper
15 or so button mushrooms, sliced
1/4 cup Cabernet Sauvignon wine (plus the rest of the bottle for drinkin’!)
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 . . . → Read More: I Love You, Flank Steak Pinwheels — Be My Valentine
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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