Two words come to mind with this recipe: church, and mom. One day last year when I was pregnant she rushed into church and handed me a bag with a quarter loaf of homemade bread inside, still warm. It was gone before the service ended. In between chews I asked for the recipe, and low and behold a few weeks later she thrusts it into my hand, again mid-church service. Wait, there’s more.
Oh, chicken breasts. I have a feeling that some of you read posts like this creamy corn and bacon spaghetti and think to yourself, “man, that looks good, but I’ll probably make some chicken breasts”. Why? They’re cheap, they’re healthy, and they’re generally well-received by family members. So here’s a recipe that zazzes (not a word) them up with just TWO INGREDIENTS. Salt and pepper don’t count.
This recipe comes directly from my “kitchen equipment” unit in level 1 cooking. We were learning about the pastry blender, as well as the term “cutting in”. I’ve said this before but if you beef up your knowledge of kitchen terms and recipe reading, you’ll blow the door to cooking wide open.
My family has made this recipe every Christmas since I can remember. Before I was of much use in the kitchen, my job was to unwrap the Andes Mints. Now I bark at people who come in my kitchen and eat from the bowl of unwrapped Andes Mints. Too much unwrapping has hardened me…
So, eating dairy free isn’t that hard when I’m in my house. I like a lot of foods, so I’ve just been buying and eating foods without dairy. It’s SUPER ANNOYING, though, when I’m out to dinner at a restaurant or a friend’s house. Cheese is great, and everyone knows it (except my 6 month old, apparently).
I read an article recently that recommended when going to a farmer’s market, do NOT bring a list. I’m a big time list girl for the normal grocery store but I realized I never have one with me on Saturday mornings. I buy whatever looks fresh or strikes my fancy most and then figure out how to cook it (or I talk to the farmers – they know what’s up).
I’ve said this before but I dislike super “involved” recipes or meal plans. I just saw a triple chocolate mousse cake that, while beautiful, was essentially three separate desserts eaten as one. I mean, I love food and it’s my passion, but I got things to do! These caramelized crispies were a GARNISH for a tart that would probably take four days to make; crispy chocolate candy is all I need – you can keep your tart.
Have you seen the movie The Family Stone? I love it. I file it under the category title “movies that make me sob uncontrollably but I watch every time they’re on TV”, right along with Stepmom and P.S. I Love You. I can’t hear the phrase “breakfast strata” without thinking of S.J.P and the neurotic woman she plays so well in Family Stone.
Cauliflower is getting it’s moment in the sun if you haven’t noticed – I haven’t tried the cauliflower pizza crust (on purpose), but I’m generally very pro-cauliflower. I typically just roast it like I do broccoli, with olive oil and salt and pepper in a high heat oven. When I came across a recipe for risotto that used chopped cauliflower instead of arborio rice, I was intrigued.