Let’s Call It Beef Stroganoff

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Beef, Cooking, Food, How To's, Hungarian Goulash, Pictures, Pork, recipes, Stovetop Cooking, Stroganoff

A few days ago, Josh messaged me at some point in the morning asking if I would come over and do some cooking because he hadn’t had good food in a while. While I lay there wondering what to make, my mind was going about a million miles an hour and still nothing came to me. Then, just as the tendrils of sleep started to creep back over me (it was early), I got it. 

Thanksgiving from the Nonchef’s Point Of View

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Food, green bean casserole, Holidays, Meals, Potatoes, Stories, Stuffing, Thanksgiving Dinner, Turkey

Again, Thanksgiving has come and gone.

Chicken Parmesan Melts

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Baking, Chef Things, Chicken, Chicken Parmesan, Confessions, Cooking, Dinner, Food, Food Photography, Grilled Cheese, Homecooking, How To's, How To's in Pictures, Lunch, Melt, Prep Work, Stovetop Cooking

At the beginning of the season, I mentioned how autumn is the perfect time of the year to bake things. Since then, I have incorporated baking into my cooking repertoire more than usual. A little while back, I made the perfect bisquick chicken. It was perfectly baked and crisp on the outside and still juicy, yet cooked through on the inside. The parmesan chicken melts were the same way. While baking was only one of the steps, I didn’t hesitate to use the oven like I so often do in the summer. In fact, I cranked the heat up and enjoyed the warmth it brought to the house. 

For Nostalgia’s Sake

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After School Recipes, Bagels, Cheese, Chicken, Cooking, English Muffins, Food, Food Photography, How To's, pepperoni, Pizza Bagels, Pizza Muffins, recipes

Lately, I’ve been looking at things to make that are different. Now that I know where I can get duck breasts, I’ll be making duck breasts and polenta with a port wine reduction at some point. Or maybe once I get my hands on some pistachios, I found this wicked recipe for pistachio pesto in Bon Apetit. The idea of taking that pesto and having it with whole wheat spaghetti and a side of chicken (still figuring out how to cook it to accent the pasta) sounds divine, doesn’t it? But until then, yesterday I settled on something simple and nostalgic.