This is not traditional in the slightest. And I am also sharing this during December. But, maybe you could just broil the ingredients for a similar effect. It is pretty simple and fast…but watch how much seasoning you add. What’s funny is that usually the Fudgelet can’t handle any spice, but managed this one okay. The Chiplet actually enjoys spicy food and will request it.Continue reading
I am always leery of recipes that say you can do things in one pot (they often seem overly complicated for solely the reason of one pot), or of shrimp recipes since they are often overcooked. Well, this recipe managed to work and is easy while also being delicious. We were all fans. Next time I will definitely add the full 2 pounds since last time I added only one pound and then added a second pound when I reheated the leftovers.Continue reading
This meal is pretty quick…there is a little chopping, but then you can just use one skillet and have each quesadilla come out every few minutes. I always cook the Fudgelet’s one first (longest to cool) and mine next to help with the test batches. K gets the freshest/best looking depending.
We like simple recipes with ingredients we love. This is one for us…sausage, mushrooms, and pasta. All loved, and this dish comes together in under an hour if I count my slow chopping skills and the time to boil water.
One of the side-effects of blogging with baby is that I don’t have as much time to make food. I am not the fastest person in the kitchen, and I think blogging helped speed me up a bit. I needed to be able to take pictures while cooking in a reasonable amount of time. Sure, my pictures were sometimes rushed or blurry, but I did okay. Usually, I could even take multiple pictures of a step and pick the best one. Well, nowadays I don’t always remember to even take a picture for a step, or there just isn’t time. Maybe we’re running late for dinner (not an issue with adults, but it is with a set dinner/bedtime routine for a toddler!), so I am rushing the food-making process, or my hands are dirty and I would need to stop, wash up, take a picture, dirty my hands again, wash up, etc. and I decide it isn’t worth it, or I just forget. Today’s recipe was more the dirty hand issue. Making dough recipes means flour gets everywhere. We had an ant outbreak this summer, and so I’ve been trying to be extra careful of where flour and other food particles end up in the kitchen. (Although, both sets of neighbors had ants really bad last year, and we didn’t have any, so I guess it might have just been our turn. Sigh.)
When I started this recipe, it began as a ricotta gnocchi recipe….it kind of went its own way into what I am calling savory pancakes. You could serve these as a main course (did that) or as a side dish (did that, too!). This was before I was feeding all the foods to the Fudgelet, so I can’t weigh in on his thoughts, but K and I liked them. Cheese, tomato, and a bit of broth…all good, here!
I had never made ciabatta before this, and it is so easy! There was a small snafu with the dough being too runny, but adding a bit of extra flour worked just fine. So, I consider this practically fool-proof. Plus, there is the added bonus of being able to make it ahead, making a pizza night even easier! You could totally make this bread and then turn it into pizza later that night, or the next day. The garlic/butter mixture will definitely keep the bread soft and pillowy.