Eating Dinner With My Family

I dove in to my pasta Pinterest board and picked this recipe. I have seen several cook the pasta and sauce all together and have been leery of them, but I figured what the heck, go for it. I think the idea is sound, cooking the pasta in flavorful water makes total sense, but I was worried the pasta wouldn't cook correctly.  I worried for nothing with this dish. It was amazing, and it was super fast, easy and one pot & one cutting board to clean up.  Next time, I think I will leave out the cheese.  I didn't notice it and it seemed to just clump up on utensils and plates.  Not bad, just why throw it in there if you don't need it.  This is going to be one of my favorites!  Not only for it's taste, but easy and fast cooking.  It has a bit of heat, so if you are totally against that, you could use just the plain tomatoes, and I think that would be fine too.  I think that this recipe is a great base to create other recipes on.  Same techni...

Another pin from Pinterest tonight. It turns out it is a recipe from the same blog that I got one of my all time favorite recipes: Teriyaki Salmon with Sriracha Cream. The sriracha cream is quite possibly the most perfect sauce ever!  The blog is called Damn Delicious. I am going to have to have a good look through it, soon. This pancetta fried rice was really great. A solid 4.5 from me, the boy was hovering between 3.5-4. The hubby wasn't home so we don't have his rating, and except for the scallions the girl liked it too!  Not only did it get high marks from everyone, it was easy to make, and inexpensive. The hardest part was the chopping/grating before the cooking. That could always be done ahead of time and then dinner would take like 15 minutes. I made extra rice when we make the poblano chicken so I had the 3 cups of cooked rice already cooked and measured out. Even with the chopping and egg cooking, it came together really quick. I adore the fact that the regular scramb...

First of all I have a bit of a dilemma.  Problem one, I did make a couple changes, the biggest of which was the red sauce.  So, I want to note the changes in the recipe, but since they are from a blogger, I want to put the link.  Problem two, the original pin seems to be from a blog that copies other blog posts but they talk about the Saucy Gourmet , a blog I love, but this doesn't seem to be her recipe but I want to link to that original post to not only give her a well deserved plug, but that was my original source for the recipe .  However, I felt I should look up the original blog post and put a link to them, right.  Well I found what I believe was the original, and it seems idenicle.  So in the most cowardly way, since it is really a Bobby Flay recipe, I am including the recipe, as I cooked it, and links to the two posts and the Saucey Gourmet.  Make me feel better and click on them all ok?  At least tell me you did;). ON TO THE RECIPE: I...

I gave my husband a list of possible dinners and he picked this one. Boy was it good!  The boy and I thought 4+ but the hubby gave it a solid 5!  We have made a Korean pancake before ( Korean Scallion Pancakes) and they were yummy, but my friend, who is Korean, suggested I add some seafood to the pancake next time I made it. I found this recipe from Food & Wine. It has kimchi too. Yay!  I made jasmine rice with this, and Korean Quick Pickled Cucumbers .  The original recipe called for squid, but we opted for scallops. (I love them;).  This was pretty quick & easy too. The hardest part was the frying, and I left that up to the fry daddy (my husband;)  They did require the sauce, which while I liked, I would have liked some more heat in them.  In the notes for the original recipe, they suggested thinly sliced chilies to the sauce, if you wanted more heat.  I think I would have liked some sriracha or Korean Pepper paste)  We did make on...

I happened to really like this, the boys were like, meh a 3.  I'm not saying I wouldn't like to tweak it to my liking a bit, but  spicy fish and creamy grits,  yum!  I like it way better than shrimp and grits.  I also adore mushroom cream sauces.  (the boys don't care much for mushrooms)  It wasn't a pretty dish, but it was fairly easy, and I liked it a lot.    Spicy Grilled Tilapia With Creamy Grits And Mushroom Scallion Sauce Mushroom Scallion Sauce: 1 Tbl butter 2 Cup sliced baby portobello mushrooms (cremini) 1/2 Cup sliced scallions 1/4 Cup white wine 1/2 Pint heavy cream 1 Tsp garlic powder 1/2 Tsp Cayenne pepper Salt and black pepper Grits: 5 Cup milk 1 Cup quick-cooking grits 2 Tbl butter 1/2 Tsp salt 1/2 Tsp black pepper Grilled Broccoli and Carrots: 1 large bunch broccoli sliced lengthwise (with stalks and flore 1 Bunch whole carrots tops removed, sliced lengthwise 1/4 Cup olive oil 1 Tbl garlic powder Sal...

I was totally at a loss about what to make tonight. I had a short list of recipes for this week, but as I prepared to go to the grocery, I went back to the 'to try' file and looked for something easy and fast. I had this burger in there for a while now and I never made it because I thought it would be too plain. I am so happy that I was so very wrong! It was simplicity incarnate! All I needed to so was slice, grate, mix, cook and... ambrosia! The consensus around the table was a 4.5 out of 5. Keep in mind we have become a bit snobby about food in general much less burgers! We were all pretty happily surprised by how tasty this was. This recipe was from Food & Wine magazine and they haven't steered me wrong... well ever is a bit of an exaggeration but 95% of the time their recipes are winners in my family. I followed the recipe pretty much to a tee except for the rice wine vinegar. I like the roasted garlic version of it. (Oh and I mixed up the sriracha and mayo to the s...

My darling husband is cooking again tonight even though I am on the mend.  He is anxious to return to the kitchen and cook like he used to.  I kind of think of his kitchen technique as a cross between jazz improv and mad scientist.  He just like to go in there and chop and toss and add until every dish is dirty and kitchen is thoroughly trashed and then he pronounces dinner done.  (I am waiting for the day I hear maniacal laughter coming form the kitchen and hear him say "SHE IS DONE" (ala Frankenstein's "he's alive")  I stayed out of the kitchen. (I believe that is one of the reasons we are still happily married because if I saw what all he does in there I might have a heart attack) As I wasn't watching, I cannot verify the perfection of his "measurements" but the idea is sound.;)  The most notable thing about the the dish is the way it came by it's name.  Our 3 year old daughter was running to the kitchen and asking for carrots as dad cho...

These were just alright.  I love brie and the brie and burger was pretty good; the scallion paste was the best.  The burgers were a pain to make and really got the grill dirty because they leaked a bit.  I don't have a lot to say about it except the paste is good. Scallion-And-Brie-Stuffed Burgers 1 1/2 lb ground beef Salt and freshly ground  pepper 4    ounces Brie,rind removed, cheese cut into 4 slices 1/4 c  Spicy Scallion Paste (recipe follows) Vegetable oil,for brushing 1/4 c  mayonnaise 4    hamburger buns,split Tomato slices and lettuce for serving 1. Light a grill. Season the ground beef with salt and pepper and form into eight 4-inch patties that are slightly thicker in the center. Top 4 of the patties with a slice of Brie and a scant tablespoon of the scallion paste. Top with the 4 remaining patties, pinching the edges to seal. 2. Brush the burgers with oil and grill over high heat, turning once or ...

I don't remember where I found this recipe originally, but a quick search turned up the food network site, so I am assuming I got it there.  It was pretty good; my husband loved it.  We both think that there was way to much bread for the filling.  We thought maybe in lettuce next time?  You also can't be stingy with the sauce.  I was at first thinking of it like mayo, but it is more like a 1/4 mayo and you really need a lot at least with all that bread. With extra sauce and some hot sauce, I did really enjoy it.  I just want to say thank you to Gwynne because we changed the dinner to this dish since we broke out the fryer for her party, we wanted to use it while it was out and full of oil.  Also, my husband, wanted to try a french fry technique that he heard on an NPR show.  Most restaurants use a twice fried method of making their fries.  One at a lower temp to cook the potato through and a second time at a higher temp to crisp the...

In anticipation of our next neighborhood progressive dinner, in which the theme with be burgers, I decided to try another burger recipe.  It was really good.  It wasn't as spicy as I thought it would be considering how many peppers are in it, but I did make sure to remove all seeds and ribs which contain most of the capsaicin. I didn't make 6, I made 4 burgers.  I have a recipe program called accuchef that I really like that will recaculate the recipe for you, but I wanted to share it in it's original form.  (I like my accuchef but it costs, pepperplate  is a free on line recipe management program that I have but I use accuchef the most) I also had some corn that I needed to use. (yes the epic struggle between a cook and her fridge is still in full swing.  I needed to use up some yogurt, hence the burger I chose to try)  I remember seeing Aaron Sanchez on The Best I Ever Ate talking about a grilled corn with cheese and lime.  I found this recipe ...