You know those recipes where you look at it and think, “That can’t possibly work?” Hello, Chicken Marbella from the blog Seasonal Cravings. It’s chicken marinated in a sauce made of… Wait for it…. Prunes, olives, balsamic vinegar, capers, and olive oil. Did you SEE that it says PRUNES?! It sounds so wrong, yes? Color me corrected on this one guys. It’s delicious. It’s this wonderful fruity sauce with complex Mediterranean undertones that plays along the tongue and kinda makes you wish you made more. The crazy thing? I know that the prunes were pivotal in making this so damn yummy.
Tag: dinner
Pressure Cooker Lentils
This was unexpectedly well liked. Even my fiancé thought he’d give the Mr. Yuck face to this… but he didn’t. To be honest, I only made this because I have this rad pressure cooker from Breville and I try to find reasons to use it. Regardless of recipe, whether it sounds good or bad, if it requires a pressure cooker, I gleefully save it so I can whip out that bad boy and press “Power”. So when these pressure cooker lentils appeared on my browser, I thought, “YES!” My fiancé wished I would just make your everyday Mexican beans and
Creamy Crab Croquettes
Many times I choose a recipe simply because I think it’ll be a challenge. You could think of it almost as an invitation to fail, because failure means I learned something. Spoiler alert: I did not fail. This recipe was oh-so-delicous. So delicious that my significant other became homesick. It reminded him too much of food served at Fisherman’s Wharf in San Francisco. It was the best compliment he could’ve given me. The recipe of course is for Creamy Crab Croquettes stolen from Beyond the Plate. We couldn’t decide which way was better–fresh out of the fryer or straight out
Creamy Pork Stew
I am not a big fan of pork. By that I mean pork chops, because YOU KNOW I love ham and am having a not-so-secret affair with bacon. But pork chops? Hard. Pass. BUT, since I’m always in the pursuit of new recipes, and diving into foods that I would normally say “No, thank you” too, I decided to give this Creamy Pork Stew a try aaaaaaaand…. I think I just found *THE* winter soup recipe of the year. Really. And it’s strange because one of my favorite parts of this was the pork. It was all juicy and tender
Cauliflower Steak with Chèvre Cream
I need to stop looking up recipes that are supposed to be healthier, because I’m finding that they are just not that fun for me. But, when I kept seeing “cauliflower steaks” like they were supposed to replace real steak, I thought, I’ve got to see what this nonsense is about. And it IS nonsense for the record. Cauliflower will never be steak in any way shape or form. That being said… The strange part about this recipe is… I actually enjoyed the baked cauliflower! I ate it and thought, “Okay, I sorta-kinda get why people substitute this for beef.”
Butternut Squash Mac and Cheese
THIS IS MY FAVORITE DISH EVER. Okay, maybe not ever, but it’s CURRENTLY my favorite dish ever. When I first saw this recipe I gave it so much side-eye, I’d thought I’d go blind. Butternut squash and a “healthier” version of Mac and cheese? Who even made this recipe? And why are you putting vegetables in my bowl of carbs and fat anyway?! BUT, I sighed, and got to cooking because trying new things means also allowing some questionable things into my cooking. Which, if you haven’t caught on yet, I have ZERO regrets mixing my cheese with some squash.
Ground Bison Taco Salad
My man has a heritage straight out of Mexico. So anytime I make a recipe that is strongly influenced by flavors from south of the border, he gets pretty hyped. So you kinda know that when I said I was making ground bison taco salad, that he got pumped. And the recipe used brought the FLAVOR with cumin, paprika, chili powder, and some good old fashioned salt and pepper. It also was great to switch things up and use bison, which proved to be fun to try but really, you could make this with ground beef and be golden. But
Roast Beef with Shallots
I am not allowed to forget this recipe. Ever. The boyfriend LOVES it. If I ask if he wants me to make a special meal for him, it often includes this. But the first time I made it? He was full of suspicion saying things like, “Are you rubbing mustard on that roast beef? I mean, I don’t know about that…” He also warned me that he didn’t like horseradish cream and would have a taste of the shallots as a courtesy. I told him it was okay. We were trying something new and I’d probably throw it out after