Sometimes, I think my kid is really weird. And I don’t mean the fact that he had an entire conversation with his chicken at dinner the other night (“Hi chicken. How you? You have g...
I started cooking when I was about 10. Sure, the meals weren’t always of the highest caliber (hello, Betty Crocker scalloped potatoes as a dinner), but I did make some decent stuff for a 5th gr...
When I first came across this spread in Maria’s blog, I felt like sort of…sad. You see, I grew up in a VERY Greek household, ate a lot of Greek food (aside from restaurant eating, only Gr...
I mentioned briefly in the menu planning post that breakfast for dinner is a good option for nights where you’re short on time. Breakfast for dinner used to be a rarity, but now it happe...
(Yikes, someone needs to take a few minutes next weekend to bust out the Bar Keepers Friend on her pans!) I was sifting through food pictures the other day when I came across this meal. I thought to ...
I’ve been meal planning for quite some time. I do it for many reasons, including saving money on groceries, saving my sanity by not having to make repeat trips to the grocery store, and lesseni...
I’ve come to realize that I should probably rename my crockpot the “shredded meat maker.” If there is one thing I always feel comfortable cooking in there, and that always turns out...
I keep a lot of random lists in Evernote, one of which includes things I want to cook (typically, ideas I have for original recipes). One of the items I have on that list is “stuffed swe...
Whenever I meal plan, I make sure to include meals that use the same ingredient, so I don’t have food waste. You’ve probably figured out by now that we have at least one Mexican-inspired ...
I’m generally not one for posting a lot of round ups in my blog, but I didn’t think I could let Cinco de Mayo go by without mentioning it and listing some of my favorite Mexican recipes. ...
There are some nights I’m especially excited about dinner, and the night we ate this meal was one of them. I’d mixed up the marinade early that morning, and I knew the whole family...
Since starting a new job, I’ve been doing a fair amount of dinner prep on Sunday night for Monday (and sometimes Tuesday). Whenever possible, I like to prep pretty much all of Monday’s me...
I told you I was getting pretty excited for warmer weather produce, and making this fruit salsa for Zachary’s party is yet another indication. Z surely would not complain, considering he could ...
Now that it’s starting to warm up, I’m getting really excited about spring and summer produce. I’m a bit early with this, I know, but I just couldn’t wait any longer! This dis...
Zachary turned two earlier this month (I know, it’s insane). We had a small birthday party for him last weekend and I went with a Mo Willems theme. If you don’t know Mo Willems, he’...
There’s a long, involved story about how these came to be on our menu, but the (not particularly) short version is my remembering a time we were at Chi-Chi’s (yep, Mexican chain extraordi...
A lot of good, healthy grains in this house are called “tiny pasta.” It’s not that I’m afraid to give Zachary the real names of things (he’s not really to the poi...
I’m SO excited to have finally made my first tsoureki! Tsoureki (tsoo-reh-kee) is the traditional Greek bread made at Easter (Pascha) time, and I love it. It’s slightly sweet and gets it...
Tom basically thinks arugula is the best thing since sliced bread (actually, he likes arugula way more than sliced bread). He prefers I only use it raw so that it retains all of its peppery bi...
I’ve been making this pancake recipe for years, so I’m not sure how it’s never made it to the blog (but my guess would be it’s because I’m typically a pretty atro...
Considering this is, oh, the 4th fish recipe on this blog in 5+ years, it’s pretty obvious I’m not the world’s biggest fish fan. However, I am a big fan of all things that ar...
I feel like if I were to do some data analysis of my blog content, the two most prevalent ingredients (besides things like oil and salt) would be poblanos and mushrooms. And I am more than oka...
I’m pretty excited to share this dish with you for many reasons, the most obvious being that it tastes great and all three of us cleaned our plates. Second, it’s incredibly easy an...
It wasn’t my intention, but I’m sharing this soup during a week that Chicago is supposed to get to 77 (!!) degrees. I’m pretty sure the temperature was in the 20s last week. ...
Mushrooms and hearty grains go together for me like peas and carrots. Except an earthy mushroom pilaf or something similar is way better than peas and carrots, of course. The other day I got a cravin...
For once, I’m bringing you a dish with lots of peppers, NONE of which are poblano or jalapeno. After the last several weeks, where my blog stats indicated that the vast majority of people lande...
Last week, I started a new job. Although the hours are the same as my previous one, the commute is a little longer, so I’ve been getting home about 15 minutes before our normal dinnertim...
I bookmarked this recipe around Thanksgiving and I’m not entirely sure why. The original recipe is for a turkey breast, which I’ve never cooked and really have no intention of ever...
I’ve mentioned previously that I’m not a fruit-with-my-meat kind of girl. It’s just never appealed to me. Everything from turkey with cranberry sauce to pork chops and apples...
I’m fortunate enough to live in a city with absolutely amazing cuisine. This presents (first world) problems, however. How do we choose which restaurant to go to for my birthday? How will we e...
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