• lamb chops
    Dinner

    Blackberry-Red Wine Roast Lamb Chops

    So, I will admit this Lamb Chops recipe is actually pretty old. I first made it last summer but never posted the recipe (it was about when I took a break from blogging). But with Easter and Passover upon us and being limited in our ability to get together with family and friends, a good small portion lamb dish seemed fitting. So, a little background: Rob’s family background is Greek. That means lamb must be on the table for Easter. Traditionally that is a roast leg of lamb, Greek-style green beans, and normally roasted/mashed potatoes (links HERE and HERE, respectively). The problem is a leg of lamb is a big…

  • irish boxty
    Side Dish

    Irish Boxty

    Have you ever seen a dish or recipe on TV or social media and just gone, I have to try that? For me, the Irish Boxty was one of those things. Now, I know it’s not the traditional “WOW!” item; it’s not particularly pretty and definitely not fancy. But I am an Irish girl at heart and the idea of this potato pancake called to me. So, let’s start with what the hell is a “Boxty”? I learned about this watching Phil Rosenthal’s “Somebody Feed Phil” show on Netflix. When he went to Dublin, he ate at a restaurant that specialized in this potato pancake. I was so mad when…

  • milanese pesto caprese
    Dinner

    Milanese with Pesto & Caprese

    So tonight’s post doesn’t really have a recipe with, but combines a few of my favorites from the blog for a nice, cohesive plating. The recipes for tonight are my Chicken Milanese (link here) and a variety of Pesto (links here, here, and here, if you can’t tell I like pesto). Separately, these make for great, versatile elements of a meal; combined they make for an excellent easy meal. When trying to come up with a cohesive meal, my general approach looks to versatile techniques that can be adapted easily. This way I am able to weave common flavors throughout the plate. Most of the time a good meal pairing…

  • provencal piccata chicken thigh
    Dinner

    “Provencal Piccata” Roast Chicken Thigh

    This roast chicken thigh dish is what I would consider an elevated pantry pantry meal (at least for me). I called this “Provencal Piccata” since its got elements from both of those styles for a fun French-Italian mash-up. This may not be what you would traditionally consider a “pantry meal.” Normally, that calls to mind some kind of basic pasta dish or other hodge-podge type meal. This is a really nice pantry meal that is also a really cohesive dish. All of the ingredients for this are items that will be in my fridge, freezer, or pantry at any given time. Chicken thighs are one of my favorite proteins and…

  • creamy tomato basil pasta
    Dinner

    Creamy Tomato-Basil Pasta

    This is one of those recipes that basically came about on accident. Rob and I were brain storming how to best use some of the stuff we had bought. There were a few things we knew we wanted which was it would have chicken and a cream sauce. We originally started with a creamy pesto pasta, but I wasn’t feeling that. I wanted something a little bit different. That was about when I remembered the package of small tomatoes we had picked up. We decided to roast them up to really break them down and make them tasty. This then led to the next key ingredient decision which was to…

  • peach bourbon pork chop
    Dinner,  Uncategorized

    Rob’s Date Night: Peach-Bourbon Pork Chops

    This is Rob for this post, with my first official Date Night recipe: Peach-Bourbon Pork Chops!! Pork chops are probably not the first thing people would go with on a date night. But if you really want to impress, make a really well cooked pork chop. Plus pork pairs perfectly with the classic Southern flavors I used for this recipe. I view the combination of Peach and Bourbon to be classic. Plus with spring and summer right around the corner now, perfect as the weather warms up. To me peaches have a refreshing sweetness that makes me think of a backyard cookout. And, well, bourbon is pretty much perfect all…

  • chicken mole enchiladas
    Dinner

    Chicken Mole Enchiladas

    Rob and I have been nibbling around the edges (no pun intended, lol) of making a Mole sauce for a while. There is something very intimidating about very traditional recipes, like Mole, that has caused us to hold back for a while. I find that many Asian recipes are very similar. There is something in the techniques and proportions that is not always intuitive; you sometimes need a level of tradition and taste from growing up with it. So anyways, we set out to try and tackle Mole. Turns out that, while very traditional, its pretty simple to get right. There are a few key elements that you need, but…

  • bacon wrapped meatloaf
    Dinner

    Bacon Wrapped Meatloaf

    Is there anything more classically American than a meatloaf (aside from maybe lemonade)? Well, what if you wrap that in bacon!! We stocked up on a bunch of ground meat for dinner options and we had bought a pack of bacon as a breakfast option. We were trying to figure out what to do with it all because we wanted to get that used up sooner. After bouncing around a few ideas that mostly focused on rendering the bacon, bacon wrapped meatloaf popped into our head. Rob had wanted to make meatloaf from the start since it makes for a good make ahead lunch, so this flowed nicely from that.…

  • orange sriracha pork
    Dinner

    Orange-Sriracha Pork

    This Orange Sriracha Pork recipe is inspired by an old favorite that seemed perfect to bring back. Given what’s going on right now, I also think this is a great recipe for using pantry ingredients. This recipe actually started as a braised chicken thigh dish. I love this recipe since its super flavorful, but braising chicken thighs can be pretty slow and requires a lot of back and forth. So I took the basic formula and decided to morph it into a pan sauce. This makes it faster and in my opinion a little more approachable. Sriracha gives a really great spicy kick to anything while having a nice balance…

  • Pork Chop
    Dinner,  Side Dish

    Pork Chop with Shallot-Mustard Sauce

    Pork chops are definitely one of those ingredients that can be hit or miss. A well cooked pork chop in a nice sauce can be delicious, while a poorly cooked one pretty much always sucks. The key is to keep the pork chop moist. How you do that can take several forms, but this one is pretty easy and I highly recommend it. The concept for this recipe was inspired by a segment I saw on “The Kitchen” on the Food Network. The recipe basically called for searing the pork, making a sauce, and then finishing with a braise. It looked like a decent technique, if not a little bland.…

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