Some nights I just can’t decide what to make for dinner - especially when time is short, and I’m not in the mood for recipes that require lots of prep (and therefore lots of cleanup).
This lemon chicken recipe adapted from Ina Garten’s cookbook – How Easy is That? – is perfect when you’re looking for “fast and delicious”.
Lemon, garlic and thyme is a classic combination for chicken – I usually buy chicken breasts with rib bones and skin, I think it adds a lot more flavor to the dish.
My house has been overrun with hungry kids lately (and I like it that way). I don’t mind it at all but there better be something coming out of the oven at all times. Can you imagine the look on a gaggle of teen’s faces when you pull out a tray of freshly baked doughnuts? Yep, it’s as priceless as you can imagine.
Also, have I mentioned my town does NOT have a doughnut shop? It must be some kind of joke. It’s a totally unmet demand as far as I’m concerned and I think someone could get rich quick if they put one in. Anyone, anyone? Now, there are doughnuts in the bakeries of all the grocery stores, but they are not the same as a doughnut shop doughnut. You understand what I’m saying.
Therefore, I started making my own doughnuts. We love the cake-like ones as you see here. And they are so easy to make…so easy.
This weekend in the United States we celebrate Labor Day. A holiday that originated in the 1880's to give the working citizens of America a day of rest.
I think for Americans it is a more significant celebration of the end of summer.
It's not Labor Day (or any holiday) unless I have some type of "dip". It doesn't matter what kind, just as long as it exists in some shape or form in my kitchen.
Yesterday I was having a terrible salt craving so I opted for something with capers to satisfy the urge. I make this Lemon-Caper Dip in two versions, low-fat and full-of-fat. Of course my husband prefers the full-of-fat version but it's easy to make either way and is only a matter of switching out one of the ingredients.
I made the lower-fat version this time using yogurt but for the full-of-fat version just substitute mayonnaise for the yogurt, it's really good that way too.
"Uglesich's Restaurant in New Orleans (Uglesich website) serves one of the best shrimp and grits that I ever tasted, although, just about everything there was incredible. This recipe, which follows a method from America’s Test kitchen, is pretty easy to throw together and makes a great quick dinner for two."
Southern Style Shrimp and Grits
8 ounces shrimp (large size 31-40 per pound), peeled and deveined
1 tablespoon Olive Oil
1 minced garlic clove
pinch of Cayenne pepper
1/4 – 1/2 teaspoon Cajun Seafood seasoning
Salt and pepper
1 tablespoon unsalted butter
1 small onion minced (about 1/2 cup)
1½ cups water
1/2 cup Heavy Cream
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/2 cup Quick Grits (Quick not instant grits is key)
4 oz extra-sharp shredded cheddar cheese, shredded
1 green onion sliced thin
This is one of those recipes that seems more complicated than it is. Make it once and you’ll never need to look at the recipe again. Eat what you make and you’ll become addicted, learning new ways to use the nutty, spicy, sweet, deeply satisfying condiment. It’s a no brainer on simple grilled, broiled or poached fish or chicken, but it’s on vegetables where the sauce really shines.
Suzanne famously serves it atop potatoes. I’ve featured it here on this blog as part of a Grand Aioli, a dish where dipping becomes an art form of customization. I love it dribbled on fried eggs, tucked in a tortilla with whatever as a “colonial” salsa. I would really like to know your favorite way to eat Romesco. A spoon anyone?
If you can’t find dried chiles pasillas then substitute the more commonly found New Mexico chiles. Pasillas have a more complex sort of winy flavor and a bit more heat than the brighter flavored New Mexico chile.
This is one of those recipes where the quality of the bread makes a tremendous difference. It’s a peasant dish and assumes a peasant loaf, so try to find a great natural local natural yeasted bread in your area. If all else fails, use La Brea Bakery. I used a couple slices off a small boule from Roan Mills.