containing the crazy while maintaining the fabulous
I’d say the key here is the balsamic, but is it the rosemary, or maybe the garlic, or is the butter? It’s really hard to say which one is the key element to making this simple dish an over the top winner but it doesn’t really matter! What you have here is a dish with about 10-15 minutes prep time 30ish minutes of hands off cook time (for 1.25lbs) and then some serious silence at the table while your family eats in joy.
Read MoreWell that was a lovely 2 week break for fall before we dove straight into winter like weather. Pot roast is a meal that just feels right on wintery days. That being said, American pot roast is often extremely heavy with the gravy and potatoes and is just too more than I need (not that Teddy or Zach care, they will eat pot roast how ever I make it!).
Read MorePumpkin is the fall’s version of shrimp in Forest Gump. Pumpkin pie, pumpkin pancakes, pumpkin muffins, pumpkin soup, pumpkin spice lattes, pumpkin … chili! While I’m not a fan of the PSL crazy I can totally get behind the rest.
Read MoreAnd just like that it is fall, and not a day too soon! School has started, the leaves are turning, there is a crisp breeze in the air. Time for roasty, warm, cozy meals.
For our first official fall dinner I made Acorn Squash stuffed with Italian Sausage and Broccolini, Rice and Lentils. We eat a lot of spaghetti squash in the fall and winter and I had been looking for something similar, easy to cook but not a crock pot meal, hearty but healthy. When I saw the acorn squash at Trader Joes and the sign said "I'm perfect for roasting and stuffing!" I was sold (it really doesn't take much).
Read MoreTo kick off the summer cooking season this weekend Zach and I made grilled Moroccan chicken kabobs. I know what you are thinking though, kabobs. Boring, dry, bland, and tired. Not these. This blend of spices has a base of paprika with a touch of heat from cayenne (remove if you or your kiddos aren't fans of spice) and then the flair of exotic from the cinnamon, ginger, turmeric, and cumin.
These kabobs are as easy as marinating the chicken in lemon juice, olive oil, and the spice blend and then grilling! So since I prepped the chicken earlier in the day, we had nothing to do but cut the veggies that evening and there was no kitchen clean up either! Just marinade the chicken for the day and then slide them on kabobs (I prefer to skewer the chicken all together) and grill them to perfection.
Read MoreFollow our house renovation on my THIS OLD(ish) (TOWN)HOUSE page.
Hope you have fun!
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