We go through at least one rotisserie chicken every week. It makes for a quick protein with some veggie sides when you have 30 minutes to get dinner ready and a toddler pulling at your leg. I use it in all kinds of bakes like this quinoa bake or these white enchiladasĀ or Andrew’s favorite, this jambalaya. And the easiest thing to make with leftover chicken is roasted chicken stock, of…
Just call me Master Cheesemaker. On second thought, don’t. But I would like to inform you that I have officially made homemade ricotta. Twice. Yep, you read that right. I am officially crossing “make your own cheese” off the bucket list. And guess what? You can, too! After several years of carting my plastic wrapped, brand new cheesecloth from apartment to apartment, I finally busted it open and took it…
So, I don’t know about you, but I am pret-ty excited about this royal wedding. After watching every single special on television this week (and taping a few others), I feel incredibly knowledgeable about the big day. While most of you out there are completely over all of the hub-bub, I simply can’t wait. I get it. Who are these people? The idea of a monarchy is sooooo 1540. How…
Segmenting an orange (or any other citrus fruit you choose) is one of those techniques that can seem pretty intimidating. But, really, it’s a breeze and will make you feel like a pro in no time. Here is a simple step-by-step guide that will give you beautiful citrus segments every time. The jewel-like pieces can be tossed in salads and side dishes, reduced into jams and marmalades, or folded into…
There is really nothing better than a middle of summer tomato from the farmer’s market. And after tasting one, it is even harder to eat mid-winter grocery store tomatoes. So what’s a tomato-loving girl to do during the winter months? Why, make slow roasted tomatoes, of course! These jewels are fool proof and provide the perfect flavor pop for your winter tomato blues. They take less than 5 minutes to…