• summer turkey chili
    Dinner

    Summer Turkey Chili

    It has been a while since I last made chili and now that it’s getting warmer I wanted to make it a little lighter. The answer was a brighter Turkey-based chili that maintained that key heartiness but feels a lot lighter. The turkey was a really great meat for chili. Its on the leaner side and brings some light flavor. We did a mix of ground white and dark meat to keep it lean overall but also get some of that great dark meat flavor. For flavors, I used a pretty classic spice mix, but instead of going for smoky like my normal beef chili and went bright. We went…

  • zakarian greek yogurt pasta
    Dinner,  Lunch

    Zakarian’s Yogurt and Herb Pasta

    So, this may be the first time I got a real inspiration from watching the Kitchen on the Food Network. The best part of the show though is definitely Geoffrey Zakarian (just gonna call him GZ going forward). When he makes something on the show, its more often than involves proper technique and flavor pairings. This one actually caught my eye and made me go oooh! I would describe it as basically a Tzaziki Pasta, which just sounded awesome. What’s really great is that the only thing that you need to cook is the pasta. We did cook up some chicken pieces to provide protein but its not required. The…

  • french skillet steak
    Dinner

    French Skillet Steak

    Its been a little while since we made a steak and we felt like having a bit of a special dinner in. Rob has been prepping steaks with a lot of reduction sauces and we wanted to mix it up. This time around, Rob went back to the classic butter basting technique and an multi-herb aoli for topping. While grilling steak can be fun, I have really grown to love the skillet. The crust that you form with this method really adds a nice texture. Even more than the texture, if really helps to lock in the juices. The butter basting adds a nice little bit of flavor at the…

  • spicy pepperoni sausage pizza
    Dinner

    Spicy Pepperoni-Sausage Pizza

    This pizza is a homemade homage to a few of our favorite eat out pizza options. If you ever find yourself in the DC area, there are two really good local pizza favorites: Matchbox and All Purpose. They are in many ways similar in there pizza styles; generally thinner crust, wood-fired, and using high quality toppings in great combinations. Definitely check them out if you visit, you can’t go wrong and each have a few locations. Our go to pizza tends to be a a sausage and pepperoni combo. Matchbox has a fairly standard one that meats this with spicy Italian Sausage (actually pretty mild to me). All Purpose adds…

  • italian wedding soup
    Dinner,  Soup

    Italian Wedding Soup

    Italian Wedding Soup is easily one of Rob’s favorites. He isn’t a big soup person and often says that he doesn’t always view soup as a meal by itself. That said, when he wasn’t feeling great the other day, he happily agreed to a big bowl of Italian Wedding. So, Italian Wedding is a generally pretty simple soup. It’s some pasta, meatballs, and a leafy green (traditionally escarole) in broth. Now that said, Rob is very particular about his Italian Wedding Soup. He has a pretty long list of do’s and don’ts. It covers almost every aspect of the soup, from the pasta to the meatballs. First off is the…

  • french onion chicken
    Dinner

    French Onion Chicken

    I love French Onion Soup or just about anything with caramelized onions in it. What is not to love about the sweetness they provide to a recipe? Rob and I were throwing around some dinner ideas when we came up with this recipe. Our brainstorming started with pork chops. I remembered our caramelized onion pork chop from my technique post a while back. Rob then threw out the idea of a variation of a chicken pan sauce (think piccata but French). We both immediately decided that was the meal. The best part of this is that you need to make the onions first, which means that flavor stays in the…

  • steak tacos
    Dinner

    Flank Steak Tacos with Corn-Avocado Salsa

    Its almost Cinco de Mayo and that obviously means its time for a taco post. Flank or skirt steak remains one of my favorite taco meats. Its flavorful and easy to cook. For this one, I went with a pretty traditional fajita mix for the seasoning. I have gotten this spice mix down and didn’t really feel like messing with a good thing. The real highlight of these tacos is the Corn-Avocado Salsa. Roasted corn and avocado provide a really nice flavor and textural contrast that really enhances the taco experience. This was also the first time we tried queso blanco as our cheese topping instead of Cotija. I am…

  • lemon ricotta basil pasta
    Dinner

    Lemon-Basil-Ricotta Pasta

    I have been looking for ways to come up with some new warm weather pastas. I wanted to get away from cream sauces; however, I really like the flavors I often use in them. This recipe was my first attempt of this year on this. While I made this one with chicken, it was actually a bit of a test bed for what will eventually become a shrimp-based recipe. I really wanted a light flavor but with a little bit of some richness. I loosely based this recipe on one of my favorite cream sauce pastas using similar flavors. For the base flavors, lemon and basil were the natural choices…

  • adobo roast chicken
    Dinner

    Adobo Roast Chicken

    I have been looking for ways to make my roast chickens a little crispier. Normally, I just pat the chicken dry and use a little oil or butter. This generally leads to a pretty crispy skin, but not to the level that I have been wanting. So to the internet I went. The solution I tried this time around is a dry brine of the chicken. If you aren’t familiar, its basically rub the bird in salt and let it sit in your fridge for a while. By a while, I mean like hours; so this a weekend or prep the night before kind of recipe. Its a little more…

  • creamy tomato pasta
    Dinner

    Creamy Sun-Dried Tomato Pasta

    This is another recipe that is loosely inspired by an Ina Garten one. I love a good pasta; unfortunately, tomato sauces are a little harder to innovate. This one started out as her sausage and fennel pasta, but we modified it along the way with some different flavors. Rob and I really liked the idea of a creamy tomato sauce like Ina’s recipe. To mix it up we added a little shallot with the fennel. The bigger add for us was some sun-dried tomato. I really love them as an ingredient; they have a bit of saltiness and are better than regular tomatoes in my opinion. This is one of…