Feeds:
Posts
Comments

Posts Tagged ‘Simply Recipes’

I’m a fan of all things hot chocolate–as long as it’s not poured from a packet and mixed with hot water.  Simply Recipes has this recipe posted with several suggestions for delicious variations.  Unfortunately, I am not currently sipping a cup of this nectar because

  1. I don’t have enough bittersweet chocolate on hand.
  2. I have neither a vanilla bean, a cinnamon stick or an orange for zesting. (And that’s only one of the versions I want to try!)
  3. It’s 19 degrees outside and not even the possibility of the best hot chocolate I have ever tasted will get me out the door until it warms up to at least 25 degrees.

So if you happen to have the ingredients on hand, try it and let me know what you think.  I know I will have a response in less than twenty-four hours!

~K

Advertisements

Read Full Post »

This week I tried recipes from a few of my go-to girls.  If you’re in a meal-planning rut, or simply need to avoid doing something tedious but infinitely more important, the following reviews might be just what you need!

  • Cranberry Applesauce, by Elise Bauer at Simply Recipes:  I don’t know what was better, the fragrance of cranberriesthis sauce as it cooked or the sweet, slightly tart taste of the final product.  Oh, it was delicious!  Three more points in its favor: it was quick, easy, and the kids loved it.  From start to finish it took about thirty minutes, twenty of which were hands-off cooking time.  I served it warm with a pork roast, accompanied by mashed potatoes, Caesar salad and these rolls…
  • Buttered Rosemary Rolls, by Ree Drummond at The Pioneer Woman:    I bought a 12-inch, pre-seasoned cast iron skillet just to make this recipe and it was worth every penny. The melted butter slid down between the rolls to the bottom of the pan where it worked with the hot skillet to give an almost crispy texture to the bottom of the rolls.  I used the frozen Rodes rolls that Ree recommends  and a coarse-grained sea salt that can be found in any grocery store.  I can still taste that first salty, buttery bite.  Bread, butter, rosemary and sea salt.  Is there anything left to say?
  • Sour Cream Chicken Enchiladas by Lisa at Homesick Texan:   I’ve been eager to make this recipe for
    chicken-enchiladas

    Photo courtesy of Homesick Texan

    several weeks. When our family dined at a “Mexican Food Restaurant” near our new home the other night, I knew it was time to make these enchiladas. What a hit!  The filling is pretty basic, so it’s all about the sauce.  The texture was pleasantly creamy and neither too thick nor too thin.  But best of all was the perfectly balanced flavors.   The combination of freshly roasted tomatillos (you can also used canned), hint of cumin, and fresh cilantro lifted it far above the pale, over-salted sauces too often found on a Tex-Mex plate.

How much did we love these dishes?  Well, they’ve all earned a place in the family cookbook.  And that’s as good as it gets around here!

Happy eating!

~K

Read Full Post »