• 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…

  • 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…

  • Roasted Red Snapper

    Roasted Red Snapper

    I did not grow up eating fish and, to be honest, I am still working on learning to like it. One of my goals for 2019 is to really expand on this and make it a more regular part of our meals. I am starting to learn what I do and do not like about fish. That said, I still find it intimidating. Thankfully, Rob is here to help push me further and he helped me develop the recipe for this one. Rob decided to go for a classic Mediterranean style roast. He used classic elements like lemon, fennel, and dill. Overall the prep was super easy. We just had…

  • caramelized onion roast pork
    Basics,  Dinner

    Technique: Caramelized Onions with Roasted Pork Chop

    Let me just start by saying that Caramelized Onions are absolutely awesome!! Rob, who is a self-proclaimed onion hater, actually loves these and will eat them out of the pan by themselves! If that doesn’t say something I don’t know what does. Caramelized onions were definitely a bit daunting and they do require a little bit of trial and error to get them right. I practiced a few times to get the technique down with my particular stove and cookware. That being said they never turned out bad, they tasted awesome but just weren’t 100%. These also do take a little bit of time to make so be prepared to…

  • standing rib roast

    Herb-Salt Crusted Standing Rib Roast

    Standing Rib Roast is a somewhat new holiday tradition for me.  For Rob on the other hand, it is a long standing expectation at Christmas.  The first time I made a rib roast a few years ago I found it somewhat intimidating.  Now that I have made it a few times, I have learned that it is actually very simple and honestly doesn’t take that long. This version incorporates a herbed salt crust which was a first for me.  It adds a great flavor and textural element to the meat.  I went with some pretty classic flavors focusing on garlic, rosemary, and fennel seed.  Combining the salt, spices/herbs, and olive…

  • Spatchcock Chicken

    Technique: Spatchcock Chicken

    Spatchcock chicken is a great skill to master, it makes cooking a chicken much easier and faster (almost 2x faster than roasting a whole chicken). This is method likely not for the squeamish and requires a bit of elbow grease (its not too hard just some effort).  I honestly love this for weeknight meals, its quick to prepare and allows you to work out some frustration in the kitchen. These are the basic instructions you need to follow to spatchcock any poultry, but step by step instructions with video can be found online and are worth reviewing prior to doing this the first time.  One thing I recommend that not…

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