Thursday, March 5, 2015

Grilled Chicken Sandwiches with Goat Cheese, Spinach, Caramelized Onions & Mushrooms


I know it may appear that we never repeat the same meal in our house - but here’s a secret- we do! Since chicken is kind of blah (I’m bored with it just thinking about it) I find it is more exciting when it’s sandwiched in between some deliciously charred bread & smothered with toppings. Then it’s almost like you’re not eating the chicken at all. What’s even better is that you can make these sandwiches with simple ingredients & you get to eat them with your hands!

Monday, March 2, 2015

Better Home Cooking Basics: #55 Add Baking Powder to Water for Hard Boiled Eggs for Shells that Don’t Stick.

I’m new to the hard boiled egg game. I’ve only recently felt confident in cooking them. Not too long ago I was under or overcooking them & now I’ve finally got it down pat. After the cooking I have to peel them & sometimes take off more of the egg whites with the shells than I’d like so when I came across this tip I had to share it with you guys. Next time you make hard boiled eggs add 1 tablespoon of baking powder  to the water, it helps prevent the egg shells from sticking! It works! I’ve tried it several times now & it has worked every time.

Do you have a tricks for making hard boiled eggs? If so, please share in the comments below!

Get more of my better home cooking basics here.

PS: happy birthday to my sweet baby cousin Renee!!! I love you! (check her site out here)

Thursday, February 26, 2015

3 Bean Escarole Soup with Garlic Oil & Homemade Croutons

Growing up my mom would make what my grandfather & father would call ’scroll & beans. For those not familiar with this language ‘scarole means escarole. If you’ve never had escarole I encourage you to try. It’s actually a lettuce but it tastes really good, almost sweet, when it’s cooked. I’ve always had it in chicken broth with canellini beans, grated cheese & crusty bread so when I found this recipe I channeled my youth & conjured up my take on this classic (to me) combination. I used three different kinds of beans because I didn’t have three cans of cannellini beans, so if you want to stick to one kind - go for it! You can skip the croutons & extra cheese if you like - but why would you want to do that? This is a quick & satisfying dinner especially while this weather continues to flirt with spring (it was 37 degrees yesterday & I think that’s pretty close to spring - today not so much.)

PS: For those observing Lent this will be a great meatless dish for your Friday dinner. Enjoy!

PPS: if you're gluten-free - skip my beloved croutons!

Tuesday, February 24, 2015

Better Home Cooking Basics: #54 Thicken Soups & Sauces by Blending Them instead of Adding Extra Fat.

It’s still freezing & there’s nothing more that I want to eat than thick, creamy soups & sauces. While adding cream or a roux (butter + flour) to soups & sauces will no doubt thicken them up that’s not the only way to achieve a creamy texture. You can do it simply by blending some of the chunky veggies with the broth & it will add instant thickness to whatever you’re cooking (like I did here & here). I love using my immersion blender to do this because I can blend in the pot i’m already cooking in & there is no flip flopping of putting your soup/sauce in the blender & then back in the pot.
Now that your soups & sauces are thicker you can eat more without the extra fat!

Get more of my better home cooking basics here.