teacher by day - chef by night
My family decided to have a “Ring-Wing-Off” for Super Bowl. Actually I think it started because mom said she bought 4 pounds of wings and they were going to make the wings for our Appetizer/Dinner Super Bowl party, with the four of us. But when …
So I used the 2nd package of venison that my custodian had given me (remember the awesome venison meatballs I made last month!?) to make Venison Chili this week. In all honesty, I was really hoping for a more gamey flavor – but I guess …
Installment #2 of GREEN recipes. I always read about detox smoothies and all sorts of other healthy-type-things, but am often too scared (or not enough dedication to “detox”) to try them. So when I found this Green Spinach Smoothie that included sweet flavors AND chocolate – I knew I had found something that was finally worth my time/ingredients to try!
I am current on about a week and a half for being sick (right now I feel like I am one cough away from losing the voice – maybe I should have listened more than a week ago and gone to the doctor, but at this point I am almost getting better – so no point in paying the co-pay!) After two snow days that were perfect for allowing my body some rest time we had a 2-hour delay… perfect time for a healthy breakfast! I whipped this up, shared with Rich and within a half hour we both used the bathroom (I’m not giving you details – but you get my point). SO – not only did this taste happy and healthy and thick and filling, but it also wiped some of that garbage out of my system. I think that Rich enjoyed the flavor – but never wants me to make it again since he didn’t like it cleaning him out!
Ingredients
How To
These muffins have a slightly sweet taste to them, but are dense and tasty enough to not be overly gross BUT not so “spinach-y” that you don’t want to enjoy them for breakfast. I’m telling you – the only way to truly enjoy these is to make them and try them yourself!
Slow Cooked Meals are amazing! The flavors all meld together, the house smells delicious, and the anticipation grows! When I first started to do crock pot cooking, mom was surprised because I hate when my foods touch. Now, to set the record straight – I …
Today is another one of those snowy days (Snow Day #6 by my count). I used to love having random snow days (skiing, sledding, etc) – but this year I am just so over having “snow storms” which amount to about 3-6 inches each time AND this storm seems like it will be a little snow and some rain and ice and just nothing fun at all. One more positive of today – I am still sick! Figured I would share this Chicken n Dumpings recipe which I cooked last week (just at the beginning of my sickness, so I am not saying that it will prevent you from getting sick since that obviously didn’t work from me – but it is hearty!)
Yes, I grew up in Pennsylvania Dutch Country but no, I didn’t grow up with dumplings. This was my first time making them, and although I followed the recipe – I was not a huge fan (upon talking to co-workers, I think next time I will make the dumplings in batches in a separate pot of boiling water!) We like a thick soup, so I thickened this up a bit (stock with corn starch) but it needed more flavor overall (I was starting to get sick – taste buds are way off!)
Here’s the recipe, adapted from For the Love of Cooking & Pink Parsley Catering
Soup Ingredients
Pat chicken thighs dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat, add chicken thighs, skin-side down, and cook until skin is crisp and well browned, 5 to 7 minutes. Using tongs, turn chicken and brown on second side, 5 to 7 minutes longer; transfer to large plate. Discard all but 1 teaspoon fat from pot.
