This is a recent shopping trip - just a few things we picked up. It looks pretty good, right? Well, the food I bought wasn't this good. The food I used to buy looked very different than this. So did my cooking.
In my circles of family and friends, most would say that they know I love to cook. Most would say that I have good recipes. Most would say that I am a good cook.
But, really, I'm considering most of this description to be untrue.
I don't feel as if I have REALLY cooked. I thought
Baked Turkey Meatballs with Spinach Recipe
Pretzel Encrusted Tilapia
So far, my former fish-hating husband is loving tilapia, so I wanted to come up with something new to do with it. My goal is to get his belly happy with all things tilapia so when I add a new type of fish into the weekly menu he'll trust me and be willing to go with it.
That's the plan at least.
So, knowing that one of his favorite snacks is pretzels, I got an idea that it would be a good coating to fish. So I put it on the menu plan, without having any clue what I would exactly do.
The
Simple Spanish Rice
Baked Four Cheese Penne Pasta
I really like the color pink. But not in my food. Actually, pink frosting is perfectly okay. And pretty much any sweet treat that is pink. And foods that are naturally pink, that's okay too.
But I'm not crazy about red foods (dips, sauces, etc) that are mixed with white ingredients and then they, of course, turn pink. Ick. Like salsa poured over cream cheese? YUM. But after a zillion tortilla chips have blended it all together. No. Can't do it.
I reviewed the ingredients in this recipe and
Coffee-Marinated Pork Chops
My husband and I are both daily coffee drinkers, so making baked treats or savory dishes with coffee is a perfect fit for us. It's always fun to see just how we can get our favorite coffee to expand beyond our coffee cups.
So, tonight was one of those ways. I made Coffee-Marninated Pork Chops - which was super easy and quite delicious. This marninade creates a tender piece of meat, with a slight sweetness. We grilled our pork chops, but you could probably also pan fry, broil or bake
My New Food Processor
A couple days before my birthday this year, my husband and kids said that they were going shopping. I figured it was for me, but I had no clue what they planned. I did know they were going to the mall, so for all I knew that would mean a trip to Bath and Body Works.
But on my birthday, I learned what the big surprise was - my husband and oldest son went in together to buy me a new food processor to replace my old one.
Do you want to see my old one? Here it is:
It's so sad and pathetic
Walnut Bran Crusted Chicken Tenders
We love chicken tenders in our house - how about you? We haven't had them lately, so I got to thinking that it was time to plan them again. As part of the Foodbuzz Tastemaker Program, I received a few different Kellogg's All-Bran products to try out, so I thought that they would be perfect for them.
I've shared previously how I make Any Cereal Chicken Tenders, but this time, I wanted to do something a bit more special with them. This time, I added some freshly grated parmesan cheese and
First Time Cooking With Tofu (Stir-Fry)
Well, I did it! I cooked with tofu!
Looky here - this is how it looked before I put it into the stir-fry:
Okay, so, I'm NOT an expert on cooking with tofu AT ALL, but I did want to share a few things I learned -- all of this stuff was totally new to me:
1. Kinda the same way that cheese is made from various milks, a "curd" is made from soymilk and that "curd" is tofu. See, had I know that before, I probably wouldn't have been so scared to try it. And yeah...I realize that I'm probably
Lemon Rosemary Chicken Breasts
There is something so wonderful about a recipe with only a few ingredients. Not only does it make my world easier, but I've found that many times the simple recipes are the ones that my family loves the most. Give 'em a nice piece of chicken or fish, fresh vegetables and maybe some rice or potatoes, and my family showers me with hugs, kisses and accolades. :)
So, last night, I made Lemon-Rosemary Chicken Breasts, which I found in the May 2010 issue of Cooking Light magazine. I was drawn to it