I think in the first 17 years of my life, I probably consumed roughly 6,000 Quaker “Chewy” granola bars. I actually multiplied that out (and, by the way, I’m concerned I’m losing my third grade math skills). I just looked up the nutrition info and noticed they stated “sugar”, in it’s various forms, more times than I can count on one hand.
I heart Costco. It’s far enough away that I probably go only once a month, but one of my favorite buys is the organic ground beef. I believe it comes in pack of four and shakes out to less than 6 dollars a pound – pretty good for organic. Organic ground beef tastes better to me, by a lot. This dinner has been a near-weekly occurrence for us over the past year and is probably my favorite dinner – not lying.
My friend just asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly picture being any better, I stop looking. These are my brownies. I’m done, the search is over. Now I know they sell boxes of pretty tasty brownie mix, but if you’re down for like, three more steps than box brownies, I can assure you its well worth the effort.
Typical broccoli salad is delish and a flavor I think we’ve all come by a time or two; sometimes the first version is obviously better (think Pitch Perfect) but that’s just not always the case (think the Iphone). A few tweaks makes this version more up my alley.
We did a breakfast unit in my Essentials of Cooking class. Too many studies to count have illustrated the importance of eating breakfast, so it always shocked me that at least half of my students skipped the meal. Now, two kids later, I glare at the coffee pot as it finishes dripping but sometimes have to force myself to eat breakfast. The concoctions are getting weirder in my efforts to make the meal quick; a cheese stick, an apple, and the crust from the kids toasts? I can do better.
Life moves too fast. Such a trite saying but I find that common or not, I say it every day. Today’s reminder actually came with this post. I made these in 2012 for a very particular reason, and I can close my eyes and see the scene like it was yesterday.
I finally have a garden and managed to grow a few zucchini and a crazy amount of basil with minimal care or attention (my thumbs are not green, but I love free food). I’ve been making this soup all summer and have tweaked a few things. It’s by memory now; currently eating a bowl from a batch I made while talking to Jenna the entire time (speaker phone while chopping).
Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
A re-do for updated photography, these have been on my blog for years and are my go-to for biscuits. I made them recently for when my cousins and their kids came for a playdate in the mid-morning. There may have been some cinnamon honey butter (just beat softened butter with a pinch of kosher salt, 1/2 tsp. cinnamon and about a tbsp. of honey until smoothly blended) to go along and everyone was happy – kids and mom alike.
In level 1 cooking one of the first thing we talked about was how to understand a recipe. See, the thing is, if you understand how to read a recipe and how to do what the recipe tells you, you can cook. This muffin recipe supports and exemplifies that statement – let me explain.
Thought I’d share this; perhaps you’ll get a tip or two or have a suggestion for me, which I would love. I have found that if you want to get a bunch of moms riled up, start talking about how you feed your kids. Tempers get hot, real quick. Please don’t read any judgment into anything I say here. You do you.
This was suggested to me by a life long friend – a foodie who shares my sentiments about food; namely, how do we balance healthy eating with all of the wonderful, delicious options out there?
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
I find that people are very particular about the timing for corn on the cob. I’ve heard 11 minutes, 3 minutes, and 10 minutes removed from heat. Me? I don’t have an opinion. I’ve never made corn on the cob.
I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into my mind, having just read it in my mag.
The whole premise is simplicity; preparing each veggie well and letting the flavors complement one another. It’s so healthy, as you’ll see, but flavorful in a seriously addictive way. Like, “eat the whole bowl in one sitting way”. It’s a bit of work but it’s all the side you’ll need for the perfect summer dinner – add grilled chicken, fish, steak or sausage and you’ve got it made in the shade.
Have you ever been to Cape May, NJ? It’s the best. Amazing restaurants, beautiful beaches, fun shops, and quaint horse and carriages all over the place. Fun fact, I was a horse and carriage driver and tour guide one summer. It’s true, and I still have the vest.
I’m a bargain shopper by nature, so it was hard to pass up zucchini being sold for 25 cents at my local farmers’ market recently. But buying an apocalyptic supply of zucchini left me with one tiny problem: What the heck could I do with all of it? If you remember these zucchini turkey burgers from way back, you already know that grated zucchini both inspires and challenges me. So now that I snuck zucchini onto your dinner plate, I’d thought I’d take on breakfast. Ergo: Double Chocolate Zucchini Muffins.
I probably don’t drink enough water. I don’t carry one of those unbreakable bottles everywhere I go and hot water with lemon to start my day sounds depressing – coffee coffee coffee (there’s a dance that goes with that chant).