• moroccan roast chicken

    Moroccan Roasted Chicken

    If you can’t tell from my recipes on here, I really love a roast chicken. I guess Ina Garten and I have that in common. To me, a roast chicken is the ultimate canvas for experimentation. For this one, I decided to go with a Moroccan-inspired spice mix. I really wanted to go with a different flavor than I had made up to this point. And this definitely delivered! For my spice blend, I went with a lot of warm spices like cumin, turmeric, paprika, coriander, and cinnamon. I loved the flavor and the aroma, it was very unique. It had the slightest hint of spiciness but by no means…

  • Oven baked ribs

    Oven-baked BBQ Ribs

    BBQ Ribs are something we had never made before, mainly do to lack of access to a smoker or long-term access to a grill. So we decided to give oven-baking a try. Obviously, you are not going to get that natural wood smoke flavor like you would with more traditional methods. But, what can you really do when you live in an apartment. We started with a dry rub. While we could have started from scratch, we used a spice blend we got at Williams-Sonoma as a starter and then added on from there. We went with a little bit of ground coffee and mustard seeds. The base seasoning mix…

  • Chocolate Mousse Cake
    Baked Good

    Chocolate Mousse Cake

    I don’t know why I waited so long to make something like a Chocolate Mousse Cake. Rob will eat just about anything chocolate and I love a light fluffy mousse. On top of all that, this might be one of the easiest desserts to make ever!! Setting aside the crust (which you could just buy), its basically 4 ingredients. This was a no-brainer and makes the perfect date night dessert. The chocolate mix in the cake was a bit of a compromise between me and Rob’s tastes. Rob tends to like chocolate that is at least bitter-sweet (around 60% cocoa). I prefer mine to be a little sweeter in the…

  • veal marsala

    Veal Marsala

    Veal Marsala is a pretty classic Italian meal and makes for an excellent date night dinner. Its reasonably light, but can be very flavorful and filling. It’s also one of Rob’s all time favorite dinners; which is really funny considering how much heat hates mushrooms. I definitely can’t blame him though; the sauce is always super flavorful and its pretty easy to make. The interesting thing about Marsala is that its basically the only wine that you likely wouldn’t drink by itself but still cook with. Almost everyone says, if you wouldn’t drink with it, don’t cook with it. Marsala, on the other hand, has a really great flavor for…

  • glazed salmon taco

    Taco Tuesday: Glazed Salmon Tacos

    For this addition of Taco Tuesday, I am bringing my first set of fish tacos!! While I am not a huge fan of salmon, I loved the flavor of these Glazed Salmon Tacos. The glaze is a spicy-sweet mixture that really helps to offset the fishiness of the salmon. Fish tacos can really add an interesting dimension to tacos mainly because of the texture. A flaky fish like salmon makes for a nice light taco that can be perfect in the summer months. On the other side of the spectrum are fried fish tacos. These are great as they add a really nice crunchy textural element to the taco which…

  • Dinner,  Side Dish

    Dijon-Crusted Rack of Lamb

    So, I will start by saying that this Dijon-Crusted Rack of Lamb was largely Rob’s creation; he even did the cooking. Its always nice when I can take a night off and let him do the work, it makes for a very romantic date night. In fact, many of our big weekend date night-in meals are his creations. There isn’t much better than a husband who can prepare a nice dinner is there? This kind of recipe is really Rob’s bread and butter though. Its overall very simple to make but really deep in flavor and textural elements. Rob definitely tends to stay away from complex techniques but roasting meat…

  • pastitsio


    Pastitsio is one of Rob’s all-time favorite recipes. It is essentially a Greek lasagna/baked ziti dish. Pastitsio is a layer of pasta topped with a spiced meat layer followed by a bechamel layer. It is definitely a bit labor intensive but it is so delicious. I definitely see why Rob loves it so much. I love this too as it makes for a good make-ahead or leftovers dinner. We did break from tradition a little bit with this version. For this version, we used a ground beef and veal combo instead of traditional lamb. We made it with lamb once; however, lamb has a very strong flavor and competes a…

  • Cauliflower Fried Rice

    Cauliflower Fried “Rice”

    This Cauliflower Fried “Rice” recipe is the reason why I love cooking.  You can completely transform a traditionally bland but healthy ingredient like cauliflower into a delicious meal.  I was pleasantly surprised when my husband asked for seconds and even brought leftovers to work. What is also great about this recipe is that it is vegan and gluten free in its base form, but you could easily add a protein to it to make it a one stop dinner.  Something like chicken is always a good addition since its pretty light, I think beef would just be a bit too heavy. I actually ran the cauliflower through a food processor myself, which…

  • Classic Guacamole
    Side Dish

    Classic Guacamole

    I am fairly confident that Guacamole is pretty close to universal at this point.  It makes a great topping for tacos, nachos, or just by itself as a dip. For me, I make it just about any time I am doing a Mexican inspired dish.  It adds s cool refreshing note to the dish, while generally being a lot healthier than other toppings.   What is also great about guacamole is the ability to really vary it up.  You can just about make it with whatever you’ve got.  Just about any onion type works and can bring different flavors.  Want to throw in some tomato, go ahead!!  Don’t like cilantro, you can make…

  • mrs bensons baked chicken

    “Mrs. Benson’s” Baked Chicken

    This recipe is named for an old family friend and was a comfort food staple of my family growing up. I introduced Rob to and he loved it. It’s pretty funny but despite all of its simplicity, it is one of his favorites. I guess it just goes to show the power of good simple flavor. We have modified the recipe a bit to suite our growing taste and to work on making it a bit healthier. This is essentially a baked, breaded chicken breast, but it packs a lot of flavor into the sauce. At first glance, its a little odd, but it packs a lot of that “umami”…

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