• dijon brussels sprouts
    Side Dish

    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…

  • steamed mussels
    Dinner

    Classic Steamed Mussels

    This recipe was the first time I had every cooked mussels. I had tried them once before at a work happy hour event and liked them, to my surprise. Rob grew up eating them, but typically doesn’t order them if we are out for dinner. I had never gotten around to making them though. Rob and I decided that we would give it a shot and they came out perfectly. So a few a few basics and tips first. If a mussel is open and you try to press it shut but it won’t close, throw it out! That mussel is dead and shouldn’t be eaten. Also, Ina’s trick of…

  • 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…

  • 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…

  • oven roasted potato
    Side Dish

    Oven Roasted Potatoes

    These Oven Roasted Potatoes are a tradition for Rob. They were a big dinner staple growing up and he routinely makes them now for special occasions. The recipe is fairly simple; however, the daunting thing about them is the timing and the fact that they take up the oven. At its core, this recipe is actually probably about as basic as you can get. Chop some potatoes into smallish pieces, coat them in olive oil, toss in some garlic and herbs, and roast. As I mentioned, the hardest aspect is the timing. This recipe can take between 30-50 minutes to complete depending on size, pan, and oven temp which makes…

  • 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…

  • provencal lamb rack
    Dinner

    Provencal Crusted Rack of Lamb

    When I asked Rob what he wanted for his birthday dinner, he immediately gravitated toward some kind of red meat. We were watching Ina Garten on TV that morning and saw her make a rack of lamb. Rob almost immediately said “let’s do that.” So off to the butcher we went to get the meat. Rob almost called an audible and went with some boar chops, but in the end we stuck with lamb. Lamb can be a bit of a heavy meat; it’s naturally fatty and has a bit of a gamey taste. Rob really wanted to aimed for a lighter flavor, so he aimed for Southern French. He…

  • 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…

  • moroccan seared sworfish
    Dinner

    Seared Moroccan Swordfish

    Rob finally got to make swordfish for me!!! Rob went with a new preparation on this version similar to how he likes to cook a steak in a skillet. Turns out it works just as well for fish as it does red meat. I have to say I really like this cooking method. A fish with a nice crispy crust on the outside is easily my favorite. Texture is definitely my biggest problem with fish and a good sear definitely does the trick. While a grill or grill pan provide nice grill marks, I often find that the consist color of a skillet more appealing. As for the culinary style,…

  • ny strip steak fig balsamic
    Dinner

    Skillet NY Strip with Balsamic-Fig Reduction

    Rob has been on fire recently with his recipe ideas. He has come up with a couple of different ways to make a Skillet Steak with a sauce. This was something that Rob had been talking about cooking for a while, but we hadn’t really gotten around to it. We ended up having a couple of opportunities pop up recently for celebratory or date night dinners. These steak recipes fit the occasions perfectly. Like I said, Rob did all of the cooking. He made the steak with a fairly simple preparation. Start by searing in a skillet on each side to lock in the flavor and then stick in the…