Comfort Foods and Indulgences

It rains constantly here in the winter so comfort food is always something we crave. What is it about dreary weather that makes you want to eat? And not just eat anything, it has to be goood. And warm. And full of flavor. Cheesy and buttery helps too.

I also crave easy to make dinners. Lately I’ve found myself saying “this is my busy time of year”. But I’m finding I’m saying that all year round. The wheel basically never stops turning. Part of me thinks I’d like to jump off, but then what would I do?

So now I have my busy times (which is always) and my busier times, (which is 25% of the time). Help! I know everyone is busy, I just don’t ever remember so much craziness. We are all living the over-scheduled life. Anyway, just like you, I always have to find a way to make dinner easier, faster and better. And everyone in my family seems to have an opinion on how I could do that. They are so helpful:).

This pasta dish is one of my go to recipes. It starts with having extra cooked chicken breasts around. I always cook more than I need when I’m making a chicken meal. I leave the extra breasts plain, stick them in the fridge and cube them up the next day for a dish like this. You could also cook up the chicken especially for this meal, it just takes more time (but it’s doable). Leftover rotissere chicken is also an option.

The sun is rising and turning the sky a beautiful pink hue. No rain today, a small miracle since it has been pouring for at least the last two weeks. Maybe I will get my garden cleaned up for its winter sleep. But maybe I won't. The decks also need some cleaning up. There is always a pull of whether to work inside (laundry) or out, but I think the sunshine will win today since it's a rarity.

My oldest son has joined the speech and debate team this year for his high school. Today is his first tournament and we had to have him at school at 5:45 am, dressed in a suit. This is a child who sleeps until 1 pm on the weekends and lives in athletic wear...but he got up, got dressed and off he went.

Thank goodness we had this coffee cake to comfort us after the early wake-up call. I have to hand it to him for having the courage as a freshman to get up there and debate a difficult subject in front of all kinds of people. And his topic today....GMO's, however, he does not know if he will be put on the pro or con side of the argument. He has done so much research and has had team practice three nights a week for almost two months. Hopefully it all goes well. Fingers and toes crossed. 

With its classic Provençal flavors, this dish puts you in the heart of Provençe. Featuring herbes de Provençe, one of my favorite herb combinations, it's one of the easiest ways to bring the flavors of southern France into your kitchen. The Provençal herbs consist of a mixture of savory, fennel, basil, thyme, and lavender. Provençal dishes are known for their earthy, rich flavors beginning with quality olive oil and fresh ingredients. Extra-virgin olive oil is perfect for this recipe for its fruity flavor, reminiscent of the sweet air of the Mediterranean coast. And fennel, the classic Provencal vegetable, lends its sweet aroma and licorice taste to brighten the dish.

If there ever was an easy one-pot meal, this recipe is it. It's as simple as spatchcocking a Cornish hen, marinating it in lemon juice and herbs, and then roasting it on a bed of garlic, onion, fennel, and red bell pepper. The spatchcocking technique is basically removing the back bone, breaking and removing the breast bone, cutting off the wing tips, and laying the bird flat. This method makes for all around browned skin and faster cooking time. As the hen roasts, the vegetables underneath soften, mellow, and meld with its drippings while the meat reaches succulent tenderness. This recipe can also be made with additional Cornish hens or chicken.

So we wanted to create something in the spirit of Mardi Gras for Cooking Channel’s Devour The Blog.

The result is something so delicious that I just had to point you in that direction. And since I just got back from Louisiana yesterday I might just have to make another batch. With beer. Plenty of beer.

And just for kicks, we also decided to make a quick video comprised of still images. Sumthin’ like 220 or so.

And there are focus issues. And the music doesn’t line up exactly. And it’s very DIY. But it’s fun! And Adam let me film his famous hands. Enjoy it and happy celebratin’!