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This week I made the recipe for bouchons au thon from Molly Wizenberg's A Homemade Life.
It called for pantry staples so it was easy to put together - almost like crab cakes but with tuna.
I liked it but Josh wasn't crazy about it... one of those recipes for when we don't want to go out but don't have much to choose from at home.
I made another recipe from At Home with Magnolia, but used whole wheat pasta. It called for many vegetables [I used tomatoes, sun-dried tomatoes, artichokes, yellow bell peppers, arugula and spinach] and a Romano / Mascarpone cream sauce (minimal amount).
I am definitely making this again, and again.
I made Coconut Macaroons from A Homemade Life last weekend.
Josh was hooked instantly.
I'll be making them again tonight - but without the heavy chocolate. We'll see how it goes.
Josh has gone to the grocery store multiple times with a shopping list for me. More than once, I've put broccoli rabe on it. It's never been available at the stores around here. Luckily we found it somewhere else last weekend.
I made pasta with turkey sausage [sweet Italian] and broccoli rabe, based off of a recipe from At Home with Magnolia.
I can only hope broccoli rabe becomes available here, but until then, having this dish occasionally will have to do.
Josh and I often order this Chicken Rustica pizza from one of the places nearby. At $20, it's less than economical and I was convinced I could make something for less.
Chicken Pizza at Home
Cornmeal
- Thin Crust Pillsbury Pizza Crust
- Salt
- Pepper
- Italian Seasoning
- Minced Garlic
- Red Pepper Flakes
- Unsalted butter (2 Tablespoons, melted)
- Feta Cheese
- Fresh Mozzarella, sliced thinly
- 1/2 of rotisserie chicken, sliced
- Spinach / Arugula blend
- Roma tomatoes (2), sliced thinly
- Pre-heat the oven per instructions on the pizza crust package.
- Coat both sides of the pizza crust with cornmeal, salt and pepper.
- Mix spices, red pepper and garlic with the butter and spread on the pizza.
- Cover the crust with chicken, feta, spinach, arugula and tomatoes.
- Then cover the topping with a very thin layer of mozzarella.
- Bake according to package instructions.
One night I made a rotisserie chicken recipe with mustard, arugula and homemade garlic croutons. It was alright, but would have been better if it were chicken pieces instead of shredded chicken. The recipe was from Rocco Gets Real, and it was one of a few I'm wanting to try.
Over Easter weekend, I read A Homemade Life by Molly Wizenberg. The book was a fantastic read - the worst part about it was that I finished it too quickly! The first recipe out of it that I made was Banana Bread with Crystallized Ginger.
Josh didn't love it but I had a more enthusiastic response at work. Next time I'll try it with miniature chocolate chips. I did like the mild spiciness that the crystallized ginger added.
Rotisserie chicken is one of my weeknight staples. We don't have tons of time at night between picking Ben up from daycare and I don't want to spend all of my time in the kitchen instead of with him.
I recently got Tom Colicchio's wichCraft cookbook. Each page has Josh dreaming of how the different sandwiches would taste.
The sandwich calls for a spinach-basil pesto, roasted red peppers, poached chicken [this is where I made the substitute with rotisserie chicken] and fresh mozzarella.
We don't have a panini press [not that there's space for anything else in our kitchen!] so I just press down on the sandwich while it cooks.
The result - melty cheese, warm chicken - great for a quick lunch. Already a repeat!
Ever since I received the Giada's Kitchen cookbook in the mail, I wanted to make her recipe for Garlic and Sun-dried Tomato Corn Muffins.
I'm not sure if it was the texture or taste, but we won't be making this again. You could tell the muffins were baked correctly, since the cornbread component was perfect [and I made sure to be precise with ingredients].
The bottom line: When I woke up the next morning, these were stale on the counter. The chocolate cake I made wasn't. If they were worthy of a repeat, that would not have happened.
Following our recent trip to Magnolia Bakery in NYC, I ordered a related cookbook: At Home with Magnolia.
I'm really glad I did - it is already one of my favorites. This cake is one of the reasons why. The author (Alyssa Torey) mentions that takes a slice whenever she walks by the kitchen. I couldn't resist to do the same!
This is a deep chocolate cake - simple and delicious. To me, no frosting is required (I usually just want the cake anyway) and this would be good to satisfy any chocolate craving. Even Josh, who isn't so big on cake, likes this one.
Until I made this cake, I didn't have a no fail chocolate cake recipe. Luckily things have changed!
I saw a recipe from Everyday Food for spaghetti with shaved asparagus. I love asparagus, but Josh hates spaghetti, so I tried to make it using some cheese tortellini. It was one of the really rainy days (our satellite dish has had issues since then), and so we weren't about to make a trip to the grocery store. I tried shaving the asparagus but was experiencing a very low success rate (literally about 5%), so I opted to chop the asparagus instead.
The resulting disk was sorta ok. Suffice it to say that I had to make separate lunch (Baked Cheese Tortellini, an unhealthy but [Josh's favorite] SO easy standby).
At least I know there are many other ways to prepare asparagus that we both do enjoy!
One of the many reasons I would consider the Barefoot Contessa Back to Basics cookbook as a favorite is Ina Garten's recipe for Baked Sweet Potato Fries. Like all of the other recipes I have tried, it fits the bill - simple but fabulous. Of course, it does not hurt that Josh and I both love sweet potatoes - these ones have just enough seasoning to make them perfect. Next time I plan on making more - and making the fries thicker.
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