Cooking Something Up

Hi friends,

It’s getting to be that season where the idea of hanging out at home and trying out a new recipe actually sounds somewhat interesting… even to those of us who are, um, culinarily-challenged.  Last year, my dad gave me a recipe for pumpkin bread that is delicious.  I even tweaked it a bit to make pumpkin chocolate chip muffins.  I also made potatoes au gratin for the first time.  The year before I made cranberry sauce from scratch that was amazing.  In between there, I’ve picked up a few other good recipes, but I’m moving VERY s l o w l y . . .  so as not to overwhelm, of course.

Anyway, this brings me to a question.  Do you have a favorite recipe you’d like to pass along?  It can be for anything – a meal, a dessert, a side… you name it.  I’ll pick a favorite, make it sometime this month, and post the results.  Ready… GO!

Heart,

Mego

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2 Comments

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2 responses to “Cooking Something Up

  1. This creamed spinach is utterly amazing:
    http://thepioneerwoman.com/cooking/2009/04/creamed-spinach-to-die-for/

    This was a huge hit at Thanksgiving last year (even for people who normally don’t eat brussels sprouts)
    http://www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-with-Lemon-and-Bacon-233407

  2. Here’s one of my favs. It has a lot of stuff, but it’s easy and worth it.

    Mediterranean Chicken

    6-8 chicken thighs
    1 14-oz can quartered artichoke hearts, drained
    ¾ C chopped pitted dates or plums (I use dried plums)
    ¼ C raisins
    12 pimento-stuffed olives, halved
    2 T brown sugar
    2 T balsamic vinegar
    3 garlic cloves, minced
    1 T dried basil
    1 T drained capers
    1 T olive oil
    2 t dried oregano
    ½ t salt
    ¼ t pepper

    ½ C chicken broth

    Combine everything but chicken broth and put in zip lock bag, coat and refrigerate overnight (or all day).

    Preheat oven to 350. Place chicken and marinade in large pan in single layer. Add the ½ cup chicken broth. Bake 35-40 min (or 30 min, plus 3 or so in microwave).

    Serve over rice.

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