Tuesday, January 22, 2013

Swiss Chard (or Spinach) Souffles

This is kind of a lady recipe I guess. Chris likes them but doesn't get very excited about them for dinner. I think it doesn't feel substantial enough for him. To compensate, I try to make yummy sides like hash browns and bacon. (by the way, the frozen hash brown patties from Trader Joes are so good) I, on the other hand, LOVE souffles. I could probably eat these once a week. I think Chris may get a little more used to eating eggs for dinner after our baby girl arrives since they are quick! In the meantime, make these for yourself or maybe a group of ladies. The recipe comes from Julia's Kitchen Wisdom, which, by the way, is one of my favorite cookbooks. Enjoy!


Friday, January 4, 2013

Chicken Curry Pot Pie



My title is actually a little misleading since I made this with Thanksgiving turkey leftovers. It is great with turkey or chicken. The curry adds a nice little kick to the traditional pot pie and the filling is heavier on the veggies and lighter on the sauce, which I liked. The puff pastry makes up for any calories you save with the filling though! Recipe comes from the great Alton Brown. Enjoy.

Friday, November 16, 2012

Creamed Spinach

We love creamed spinach but I usually only make it on special occasions. This version is actually not super-heavy though since I use milk (no cream) and not a ton of butter. It would make a great Thanksgiving side dish if you still haven't finalized your menu yet! The recipe comes from Smitten Kitchen.


Friday, November 2, 2012

Turkey Meatballs, Updated

I think my Turkey Meatballs recipe is one of the most popular on the blog. It's one of our favorites too! Lately, I've been cooking them a little differently and wanted to share my new method with you. I think it's a little easier, requires less dishes and is just as tasty. Hope you enjoy.


Wednesday, October 31, 2012

Roasted Tomato Soup


Mmmm... tomato soup and grilled cheese! This is a great fall dinner or even a lunch. I've made many a tomato soup recipe and have finally found one that we really love from the Barefoot Contessa. The key is roasting the tomatoes so they caramelize a little bit before you blend the soup together. This soup freezes really nicely too so be sure to make a full batch.

Tuesday, October 16, 2012

Leftover Brisket Ragu


After I made the giant brisket and we had tacos for dinner (and maybe lunch too?) we had a little left in the casserole that I decided to turn into a pasta sauce. It was great and so quick and easy. I found this Rachael Ray recipe that I used as a guide for this one. If you make that brisket, this is a great way to transform your leftovers into something totally new and different.

Tuesday, September 25, 2012

Oven-Barbecued Brisket

Fall is here! I made this a couple of weeks ago for a friend who just had a baby. I used an 8 pound brisket so I was able to give the family a giant portion, eat some for dinner (tacos!), make a second meal (pasta!) and also freeze about 5 portions for meals later. If you can find a smaller brisket, definitely make this - just half the sauce. Then the leftovers will be a little more manageable. We are stockpiling leftovers around here though because we are expecting a baby in February! So, if our portions are looking a little larger on here, it's because of the leftovers and maybe a little bit because of my growing belly. This recipe came from my Gourmet Today cookbook. The sauce makes it a little sweet and keeps it really juicy. Hope you enjoy it as much as we did.