• smoked turkey thighs
    Dinner,  Grilling,  Thanksgiving

    Smoked Turkey Thighs with Cider-Dijon Glaze

    Thanksgiving is going to look a lot different this year. We ended up changing our plans this weekend after looking at new travel restrictions. Instead of a big family get together, its just going to be the two of us this year. So, we needed some options for smaller turkey portions. Enter these Smoked Turkey Thighs (this recipe also works for assorted turkey parts). Smoking Turkey Thighs Rob decided to use a work from home day to play around with our Traeger grill and do some turkey on the grill. I will say that having the Traeger has made smoking really easy. But, if you don’t have something like that…

  • caesar salad
    Basics,  Lunch,  Side Dish

    Tangy Tarragon Caesar

    Caesar dressing is one of those recipes that can take a little bit of trial and error to get right. I have made my own at least two times before this for the blog (recipes here and here). Both of those, came out okay but I always thought I could do better. Well, turns out practice does make perfect and third time is the charm!! I was start from scratch, and use egg yolks for my dressing. You can use mayo as a simplification, but to me that defeats a bit of the point. The nice thing with the egg approach is I can have a better control of the…

  • 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.…

  • 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.…

  • chicken dijon sauce
    Dinner

    Chicken with Dijon Pan Sauce

    I learned the basic technique of this recipe very early in my cooking experience. I ended up taking a Sur la Table cooking class with my sister and the basic recipe was the primary focus of the class. Pan sauces might just be one of the simplest but most versatile techniques out there. You really just need some good brown bit in your pan, an acidic liquid, and some basic flavor elements. The technique really does require those first two elements though. The brown bits from your meat (usually chicken, often dusted with flour) is basically pure flavor and are a cook’s best friend. The acid helps to grab all…

  • dijon brussels sprouts
    Side Dish,  Thanksgiving

    Dijon Brussels Sprouts

    I am finally back with a real recipe post!!! Its been almost a week now I think, but it was a super busy one. Between visiting family and a lot of work stuff, this week wasn’t really a “let’s try something new” week. I did a lot of recipe revisiting to find some favorites again (plus a little take out). But last night we tried a few new things! Have you ever been out to a restaurant and thought “all the sides sound so good, can I just have them?” Well, thats what we did last night! I started with some Brussels Sprouts inspired by our last trip to NYC…

  • lemon mustard chicken
    Dinner

    Mustard-Lemon Braised Chicken

    Now that Memorial Day Weekend is in the past its time to start getting back to more of my classic cooking (don’t worry though, I will have more weekend/potluck/cookout recipes coming soon). I’m kicking off this return to normalcy with these Mustard-Lemon Braised Chicken Thighs. They were on the heartier side without being heavy really bringing some great summary flavors to one of my favorite winter dishes. The flavors in this one were a bit of a hodgepodge of ideas. Mustard and lemon form the backbone obviously and are pretty traditional flavors for us. I had actually gotten to the point where I stopped using mustard in recipes because it…

  • apple mustard chicken thigh
    Dinner

    Apple-Mustard Roast Chicken Thighs

    I love roast chicken thighs. They are one of the first recipes I started cooking when I really got into it. That said, being one of my oldest recipes it can sometimes feel a little stale. Thankfully, Instagram actually helped me get some inspiration. I saw this post from Stephanie at Girl with the Iron Cast and wanted to try something like it. So, thanks so much for the inspo!! I liked the lemon and asparagus idea and combined that with my apple and mustard. For a while I was using mustard all of the time, but recently I had stopped. Rob was bugging me to use it so more…

  • ina garten chicken mash up
    Dinner

    Ina Garten Chicken Mash-up

    Let’s be honest, who doesn’t love Ina Garten’s chicken recipes? She has so many and they are all amazing. They have also served as such an inspiration for me and I have made so many personal variations. There is a reason she is so well know for these recipes. My favorite is easily here skillet roast spatchcock chicken (just search my recipes I have 2-3 on here). I love this cooking method, it is fast and fun to do. You can really have a lot of fun with the ingredients and make so many unique flavors. This time around I wanted something a little crispy. Ina provided the answer with…

  • chicken milanese
    Dinner

    Chicken Milanese

    Milanese is in theory a super simple way to prepare chicken or veal. In practice, Milanese can take many forms or techniques. Unfortunately, not all of those work as well as some others. Thankfully for all of you reading this, I have picked up a few tricks that work pretty well with a little trial and error. So, first the basics: Milanese is basically pan-fried breaded cutlets. Its effectively the Italian form of schnitzel. Typically, you will see Milanese as either chicken or veal and it tends to be served with a lighter side like the salad I paired this with. I dressed the salad with a mustard and champagne…