Friday, December 6, 2013
By now you're probably sick of eating turkey. One thing we never get sick of in our house is seafood - we could probably eat it everyday and not have so much as a peep of a complaint spoken. It's almost the weekend so I hope you have a little bit more down time & more time to cook! Skip the take out or the your usual chicken routine & try this spicy crab cake recipe (or if spice isn't for you, try these). It's got a little bit of spice & the remoulade (aka fancy word for saucy tartar-esque mayo) I adapted from this recipe I found that actually reminded me of these crab cakes I made a while back. It's a great recipe to prep earlier in the day & then stick in the fridge & cook when you're ready because the cooking part only takes a matter of minutes.
You can serve it as an appetizer or load up an entree plate with two cakes & some veggies & call it dinner like we did. We had left overs so I packed up the ingredients (crab cake - wrapped in foil; 2 slices of bread; a small container of remoulade; mixed baby field greens) for a crab cake sandwich that both Chris & I constructed for lunch at our respective offices.
Wednesday, December 4, 2013
I know it probably seems like I run a restaurant when it comes to dinner time at our house since I post so often about different recipes. I do love to try new things & I really do enjoy changing it up but to be honest most of the time we have the same things on rotation.
Asparagus is usually one the veggies we always have. In hopes to change it up this week I changed the shape of the asparagus by shaving them with a vegetable peeler - other than that the flavors of olive oil, garlic, salt & pepper are usual suspects at our dinner table. The best part is this recipe/method (I'm not sure you can even call it a recipe) is simple & cooks really quickly all the while making your dinner table look fancy without trying hard at all.
How do you jazz up your regular dishes?
Tuesday, December 3, 2013
Check out more better home cooking basic tips here.
Monday, December 2, 2013
If you follow me on instagram you may have already seen the giant pile of mashed potatoes I made for Thanksgiving. We always have several kinds of potatoes, but my cousin Marco insists it's not Thanksgiving without mashed potatoes - so it we had mashed potatoes & it was officially Thanksgiving. This year I added two of my favorite things to our potatoes - cheese & garlic - & mashed them with a supped up version of the potato masher that my cousin-in-law, Mariah, said would've made Grandma O'Hara proud.
Keep reading for my recipe. How do you make your mashed potatoes? Do you use a food processor or go for the full arm work out with a traditional masher?
PS: remember if you have a ton of leftover mashed potatoes you can reinvent them with this recipe!
Friday, November 29, 2013
Tuesday, November 26, 2013
Have you ever seen garlic in a jar? I honestly didn't until post-college. I saw it popping up in my super market & in the fridges of people I knew. So I jumped on the band wagon & tried it. For the longest time jarred garlic is what I used to cook with until it wasn't. One day I didn't have jarred garlic so I resorted to the good old fashioned head of garlic I had sitting on the counter. Albeit it wasn't pre-diced & it took a minute or two to peel & chop but the taste was like nothing jarred garlic could deliver. Sure the jarred stuff smells delicious & the aromatics will fill the room but the taste just isn't there for me. As a garlic lover the taste needs to be there. Do we have a jar of garlic in our fridge - sure we do. Do we use it? Nope.
The moral of this tip is fresh is best - if you can & it's available leave the jarred stuff on the shelf & grab a the head of garlic when you're cooking.
Want more of my better home cooking basics? You can check them out here.
Monday, November 25, 2013
|Clockwise from top left corner: Parsnip Puree | Simple Herb-Lime Farro | Celery Root Puree | Root Vegetable Stuffing|
'Twas the Monday before Thanksgiving & you haven't gone grocery shopping yet. You're not hosting but you said you'd bring a side dish to dinner. What will it be?
Truth be told, I've yet to host Thanksgiving or cook a whole turkey (or chicken) myself. Each year I usually bring a dessert or side or both. This year I will be making mashed potatoes for an army - the request was specific so potatoes it is. If someone else is whipping up your mashed potatoes this year & you're looking for a tasty side dish to make these are some that I've made before that are super tasty & a little bit different. Let me know if the comments below if you try them or if you have another side you recommend.