Causing a flurry with Chimichurri!

As promised, gardening has become a part of our daily routine.

At about 5:30/6:00 am just about every morning, Matt slips on his sandals to go out and assess how our garden is faring. From his perspective: the romaine is thriving, cucumbers are starting to show progress, tomatoes and peppers are sprouting up taller and taller, and the herbs are growing like weeds!

In fact, in recent weeks Matt pruned some of the wilder herbs in our garden and brought his bounty into work at the end of the school year to give it away. We even had to give away some of our basil plants just to keep up with being able to utilize them in our cooking. It seems we may have created an herb monster.

But never fear, as Matt & I have made more conscious efforts to look up recipes where we could utilize the abundance and indulge in healthy eats. Our first culprit: parsley.

Now most of us know parsley as that herb that garnishes a semi-fancy dinner plate we receive at the diner. And if you have ever tried it (like I have), you know that it has a little bit of a bitter flavor on its own. I never understood why such a bitter herb was placed as garnish on a plate. Was it supposed to be a palette cleanser after the meal? Was it supposed to be something to just pretty up a plate? (Seriously, you don’t need fancy garnishes–they better be there to serve a purpose.)

For years I questioned what parsley as the main stair was good for. (I would later find out that during the Roman Empire parsley was not considered a garnish but more of a breath freshener….I still don’t quite understand how a bitter herb freshens breath. Not like they have parsley-flavored toothpaste selling like crazy!) And when we had an overabundance of it in our garden, Matt took to trusty old YouTube to find good uses for our generous supply.

Entering as our first contender: Chimichurri Sauce.

Yes, chimichurri has variations, mainly where you can add cilantro and/or oregano. But for all intents and purposes, Matt & I utilized our parsley with some garlic, red pepper flake (VERY little, I might add), apple cider vinegar, lemon zest, and olive oil to provide some liquid to the mixture. We also got to utilize our Cuisinart Food Processor, which I consider one of the best brands in all things food processor. (If you’re looking, check out their selection here: Cuisinart – Food Processors.)

While chimichurri can be used on an abundance of meats and vegetables for some brightness and flavor, this sauce shines on steak (even leaner ones like sirloin). Cover your favorite cut of meat with some of this flavorful mixture, add in some mini roasted potatoes and holy yum….you have one incredible meal!

As you fire up your grills this summer, get bold and try some bright flavors to change up those tried and true warm-weather dishes.

And as always, enjoy!

– Jenny V

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Chimichurri

1/2 cup parsley (aka a generous handful)

1-2 cloves finely chopped garlic

2 Tbsp apple cider vinegar

Lemon Zest (one lemon)

Pinch of crushed red pepper

Olive Oil 

Salt & Pepper

1) Add all ingredients except olive oil, salt & pepper into food processor or blender. Pulse until well incorporated and transfer to small bowl.

2) Add in olive oil to wet mixture, then salt & pepper to taste.

Makes 2-4 Servings

 

 

 

Toddler Tips: Literally Lateral

While Maxwell is not what I would call a picky eater, his aversion to certain textures has limited some of the foods we can immediately introduce that he will eat.

If he doesn’t enjoy the food that he is eating, we get the immediate finger scrape of the tongue. Foods that have joined that phenomenon are mashed potatoes, meatloaf, homemade meatballs, fish sticks, and most recently: slushed ices & teriyaki chicken.

In the initial stages of teaching Max how to eat, we would mainly rely on the reports from his daycare. If he was eyeing another kid’s pancakes, then we made sure to get him pancakes at home and test them out there. (The Kellogg’s® Eggo® Minis Buttermilk Pancakes have now remained a staple for breakfast all week long….with butter and syrup added on weekends for an extra treat.)

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Maxwell and his pancakes!

When he didn’t want to eat his puffs for snack time anymore, we introduced Gerber Lil’ Crunchies® – Mild Cheddar with yogurt. (I also highly recommend Stonyfield® Organic YoBaby® Yogurt as it provides that daily dose of probiotics for your little one.)

And when lunchtime got especially boring in texture with Gerber® Plastic Tubs mixed with Earth’s Best Organic® Infant Oatmeal Cereal, we introduced more table food to satisfy the palette.

Eventually Max started to come around on food in general, but this took a little finagling and some observation on how Max preferred to try new things. He would try something, not like it, then we would have to take a side-step in our process and get him to like another item related to that initial food to get him to take that next step. Once he got accustomed to the taste of that other item, we then gave him the initial food again with slight modification. Funnily enough: it worked!

The conclusion became clear: in order to introduce new foods that may not be the biggest hit, Matt & I would have to make lateral moves.

For example, Max initially HATED scrambled eggs. I am not exaggerating that we attempted at least a dozen times before changing our tactics to convince Max that scrambled eggs were delicious. When scrambled didn’t initially work we decided to try a different style of egg: fried with a little cheese on top.

The fried egg with cheese became such a hit! At our local deli there was a fall special for football season: $1.99 breakfast sandwiches on Saturdays & Sundays. We would buy three bacon, egg & cheese sandwiches and offer Max the egg on one while we each ate one sandwich and picked the bacon off the third one. Once Max showed he was comfortable with eggs, the next move would be to then try making scrambled eggs with cheese. Those dozen failed attempts are now a thing of the past as Max can now devour about 2 scrambled eggs on his own.

When it came time to start trying to convince Max that vegetables were delicious, we applied the same concept. First, we took notice that Max would gravitate toward eating fruit & vegetable pouches that contained spinach in them. That made trying spinach our task. Next, we decided that to introduce the real thing, we would need a vehicle like a favorite sauce or flavor to get Max to try it. With Chicken Francaise as one of Max’s favorite foods, Matt & I agreed that incorporating spinach into the francaise sauce was the best move. The end result: Max inhaled his entire serving of spinach with gusto.

And when ground beef was a tough sell, the move became to try another sandwich, like grilled cheese. When the grilled cheese was well accepted, we then made Max a burger patty and his first cheeseburger was quickly scarfed down. Well, he only ate about half of it in the first go, with the other half broken up for him to bring to daycare for lunch the following day. (He ate that too.)

The method worked for Max as he didn’t feel pressured to like a new food right away. We instead found clever ways to come back to once detested foods and make them some of his favorites!

So for those picky eaters, I suggest trying the lateral move:

  1. Have a goal for what you want your child to ultimately eat
  2. Take a side-step by observing what they do like, or formulate a different approach
  3. Once comfortable in that step, incorporate that goal

When children don’t like food that you have worked so hard on for just them, the feeling one gets from watching them spit out that food can be slightly soul-crushing. You just want what’s best, I know. But once you figure out what tactic entices your child to eat and experiment, go with it.

Not every child will be comfortable with the continual offering approach and some will try anything once and like it. I don’t claim to be an expert, just a parent who wants their son to open up to the possibility of expanding their culinary palette. If this tactic works for you, then kudos. If not, don’t get discouraged. You will find out what inspires your child to enjoy food.

Or you may just have a picky eater.

Kids can be funny like that.

And as always, enjoy!

– Jenny V

 

 

 

A Garden of Love….and possibly some fresh mint

Before Matt & I became serious about being parents, we had talked about our hopes and dreams for things we wanted in our first home. Jokingly (but not really a joke) we needed at least 1.5 bathrooms. We wanted room to expand our family, a place we could express our own sense of style and flair. No pool (even though since we now have one we have come around on the idea of swimtime during the summer) and a space to throw summer barbecues whenever we could.

But more than anything else, Matt wanted us to have an herb & vegetable garden that we could use to our advantage. When we needed that little bit of basil or possibly a fresh tomato, what better place than to grab the necessities from our own backyard? Prior to our house-hunting whirlwind we had attempted a bucket garden at our year-round rental. We used big buckets with potting soil and wrapped chicken wire with stakes around it to keep rabbits and squirrels from tampering with our project.

While our attempt at vegetables yielded only one little measly yellow squash plant with fungus on it, we found that the herbs were a lot more abundant! (And you know, no fungus.) Thyme, rosemary, and dill grew like wildfire from just a few seeds, so we found ways to incorporate those herbs into more of our dishes. Chicken dishes, tuna fish, homemade tomato sauce….we found ways to use as much as of it as possible. Eventually we just couldn’t find the time to keep up with pruning and drying out our abundance, so the garden fell to the wayside.

Fast forward to now….where Matt & I finally have the home, space, and enough time to work on such a large project. And so since this idea was Matt’s brain child, he set out to bring this garden to life.

If you had looked at the list of our YouTube searches, you may have chuckled a bit at seeing “How to Build a Keyhole Garden” in between “Little Baby Bum” and “Baby Shark”. We discussed what herbs and vegetables would work best with the way we cook, as well as looking up articles and videos on the best options for growth.

With a goal in mind, Matt set to work on creating on our garden project. First came a handful of Home Depot trips to select the correct lumber, chicken wire, topsoil, and potting soil all while scoping out potential plants. Next, Matt started skillfully building a keyhole garden, making sure that the ground was even before setting down the cardboard for the bed of the garden and loading it with the proper soil mixture.

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Starting our garden

And finally came the best (but most important part): selecting what we should grow in our garden. We wanted to have vegetables and herbs that we normally use in our cooking, as well as a few fun ones to try out in new recipes.

Of course the herbal basics (basil, rosemary, thyme, oregano, and parsley) were automatic shoe-ins for the main part of the garden bed. As a bonus, we added lavender, lemon balm, and sweet mint to round out the lineup. That holy trinity will be beneficial come iced tea/lemonade recipe time. And for that savory factor, lavender is one of the key ingredients in Herbs de Provence.

For vegetables, that became a little trickier but not impossible.

One of the best basics for a garden are tomatoes (even if it is considered a fruit). We decided on Roma tomatoes because they’re smaller than Beefsteak or Jersey, but are considered a good tomato for making homemade sauce. And usually smaller tomatoes are easier to grow, which means if this goes well maybe next year we’ll add cherry tomatoes to the mix.

Next came cucumbers, as my husband is half-Greek and I made pretty good homemade pickles using my great-grandmother’s recipe. There would need to be two types of cucumbers in our garden as the seedless are better for salads and tzatziki while Boston Pickling cucumbers are better for just that: pickling. And so we added those to our list.

With peppers we realized that while red bell are perfect for me as I am minimal on the heat and more on the sweet, Matt could get more into harvesting hot peppers for potential chili and just spicing up a few of our favorite dishes. By accident instead of grabbing four Tabasco pepper plants, we grabbed two Tabasco, one red chili, and one Santa Fe Grande plant. If all goes well, there will be very little need to replenish hot sauce.

For our final plant we had initially talked about spinach as Max has shown an interest in finally eating a green vegetable. (He ate spinach in Francaise sauce, which was a small victory in our house.) But since Matt could not locate a spinach plant anywhere, another great option was to attempt fresh romaine. With a handful of plants, we could pluck ripe leaves from the plant and have a salad without completely uprooting the whole plant. Sounded like a great compromise. Also, spinach is almost always on sale near us so that’s never a problem.

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Ta-da….we have a garden!

The lineup was complete and with some configuring (and eventually re-planting of some of our crops), Matt & I worked together in bringing our garden creation to fruition.

We’re waiting with bated breath to make sure that crops start growing so we can harvest our end product and I can’t wait to share what we make when/if we do!

Stay tuned for potential recipe adventures and stories of our gardening experience.

And as always, enjoy!

– Jenny V

 

 

It’s a little bit butternutty….

While I did it for the sake of Max’s little tummy at the time, adjusting to a dairy and soy-free life wasn’t easy.

With the constant need to read ingredients the process of eating became more of a challenge, more like an Olympic sport! Every item placed in the cart at the grocery store was scanned for any mention of dairy and/or soy. (I recommend the ShopWell app….saved me many times over at the grocery store and you can adjust it for just about any type of dietary restrictions.) I had to advise every waitress when I went out to eat of my dietary restrictions, sometimes even reading over a menu several times before I walked into the restaurant.

I lived with the feeling that it must have been frustrating for the cooks in the kitchen to have to adjust my meal, just because I didn’t want my son to cry in pain from any dairy or soy in my food that would get transferred to his breast milk. This frustrated me to the point that I really didn’t want to eat out at all until Max was cleared or we stopped breastfeeding. (After about nine months, I was able to finally go back to normal when Max started eating solid foods and showed no reactions as I reintroduced dairy and soy into my diet.)

But aside from that I will admit: I had missed dairy on occasion. There were moments I wished I could have a big slice of cheesecake, a plate of buttery Yukon Gold mashed potatoes, or a big bowl of fettuccine alfredo. Sure, there were alternatives like the Daiya products to give me the feeling that I was eating cheese or ranch dressing. (By the way, their pizzas and macaroni & cheese were pretty decent for not having any gluten, dairy, or soy in them.)

More than anything though, I really missed a good pasta in a cream sauce. Fortunately, I was able to locate this gem of a recipe courtesy of Cookie + Kate, which used pureed butternut squash in vegetable broth to replicate that decadence one craves when you order anything in a cream sauce. (And another added bonus aside from being healthy for all you non-meat eaters: it’s Vegan!)

You can check out the recipe on the Cookie + Kate website here: Creamy Vegan Butternut Squash Linguine with Fried Sage. And if you’re not that big into linguine, I recommend using fettuccine as evidenced by the featured photo. It was a delicious substitution and I mean, who doesn’t love fettuccine in a cream sauce?

While I am not a vegan or vegetarian by any means, this dish at the very least satisfied my palette. With my diet back to normal, I would more than likely add some heavy cream and possibly some Parmesan to give it that extra kick of salt. Yet I learned that if you need to be healthy, healthy can be delicious.

And as always, enjoy!

– Jenny V

Spicy Tips: For An Early On Mom-To-Be

Well it’s official: Matt and I are expecting our first little one in November!

Of course when I first found out, it was all over a rather drastic change in my eating habits. Matt had been the first one to notice that the beautiful half-rack of ribs that he had made me for dinner one night only warranted a nibbling on 2-3 ribs before I announced I couldn’t eat anymore. I kept asking for dinner later rather than right when I came home, when I would normally be ready to eat my hand! My sleeping habits also took a change when by 9:00 pm I was barely able to stay awake. And so with Matt’s encouragement I took a test one morning and over three months later here we are!

 

Since I am starting my second trimester, I am happy to report my eating habits have started to improve. But if you endured the food aversions like I did, then meats like chicken and beef became your arch-nemesis. I couldn’t even stomach the thought of chicken for almost a solid month and a half until I tried chicken breast at two family events. There were minor cravings for junk food but mostly I stuck to the staples that I knew I could handle without too much fuss.

 

As I am finally feeling a little more peckish these days, I thought I would share some of my tips that got me through the first trimester. Granted, they may not work for everyone but hopefully a few of them do help those mothers-to-be just starting out:

 

1) Keep it plain (and hopefully healthy). I know, not always the easiest thing to do when you have been cooking with lots of spices and flavors. But during that first trimester the thought of food doesn’t always sit right with most women. You may not throw up, you may have a constant wave of nausea, or you may be praying to the porcelain gods. Seriously, keep food plain. Pasta is good and if you feel like a little bit of sauce, add just a little bit. Bread, crackers, tons of water, fresh fruits and veggies–these are the things you want to eat the most of. If you want meat keep it simply seasoned.

 

2) Don’t be afraid to eat the same thing over and over. When you find a food that you can handle you may be eating it several times in a week. For me it was peanut butter and jelly sandwiches, unsweetened applesauce, and lots of tomato soup. It felt like for several days a week (minus a few where I did get cravings) these were my main staples. Just be prepared to stick to a regimen that you know your stomach can handle.

 

3) Go with your cravings if you get them. On the days that I would get a craving during my sick period, I went with it! My husband has started to understand that if I crave cheese fries or a chocolate milkshake, it’s good to cave to my craving. It means your body is obviously wanting something from that craving. For the milkshake it reminded me that I more than likely needed more calcium in my diet. With the fries I needed something more filling in my system than just fruits and veggies. You may pay for the cravings later but still go with it. In early pregnancy you can’t avoid the changes that are going on in your body. But more importantly: make sure that what you crave is okay to eat, so talk to your doctor about food “dos and don’ts”.

 

4) It is alright to not eat, but keep hydrated (and you can do this with more than just plain water)! I mean this especially since this was drilled into my head: water is vital. I went days eating minimal. I couldn’t help it when the thought of food would turn my stomach in the nastiest of ways. But water? Yes, you need that. You need that every day in mass quantities. If you’re like me you will get sick of just water, so it’s okay to change this up a little. To settle my stomach I had my Ginger Peach tea with some lemon and honey in the mornings and an occasional afternoon cup (using the same bag–because limiting caffeine is important). Juice with club soda or seltzer was a great way to cut the sugar down and get some light effervescence into my diet. And lemonade? Oh that is just a beautiful citrus bevvy that I would gladly drink every day!

 

5) Getting Sick = Healthy Baby. I can’t take credit for this adage but it’s important to share nonetheless. Every time I paid for my food choices I had to keep remembering that I was getting sick for a good reason: it means my body is producing the hormones needed to help the baby grow. Not everyone deals with morning sickness and some get it a bit too much, but for me it was a reminder that my little one is working hard to get to the proper size and that my body is always in a constant state of adjustment to accommodate that.

 

Whether these tips work for you or you find your own way, just remember that you know your body best. And once you get out of the morning sickness phase, be ready to eat with a vengeance! (Case in point: Matt walking into the house to find me eating a large order of cheese fries and a double Italian Hot Dog. The bit of ketchup I had on my face must have been quite endearing.) And most important for moms-to-be….

 

Enjoy every moment of it!

 

– Jenny V

Francaise: Not just a chicken dish

While I am a healthy mix of nationalities (and according to my recent genealogy research a few I didn’t know about), I was practically raised by my dad’s side: mainly composed of English, German, and Italian family members. I can credit my family for being a key factor in my appreciation of food and cooking. And especially with Italian food, I have developed a rather particular palette. Because while I’m sure a good portion of the Italians I know would pick a tomato-based dish as their favorite, mine has always been and always will be Chicken Francaise. (Fortunately, the version of Francaise we made for this post does have tomato in it.)

In fact, I love Chicken Francaise so much that during my freshman year in college when the cafeteria had failed spectacularly in their attempt to make it (they added raisins and made it sweet….NEVER add raisins or make it sweet, it’s gross), I went home that weekend and asked my dad for an emergency dinner at one of our favorite Italian restaurants. I still shudder thinking of those raisins….I stress that they should NEVER be added to a savory, lemony dish…:::shudders:::…but I digress.

About three years ago, approximately April of 2013, Matt and I opted for takeout from our favorite local Italian joint. I remember the date because Matt encouraged me to order anything and everything from the menu for reasons unbeknownst to me. It was after the fact that he admitted that that was the day him and his mom were in a jewelry store picking out my engagement ring. That day in particular, I had a craving for Shrimp Francaise. I had tried the chicken, I had even tried a flounder version from one of our favorite seafood restaurants. But shrimp? Never.

Fast forward to a few years later, Matt and I decided to try making Shrimp Francaise to add some new dishes to our repertoire. The end result was a delicious lemony and buttery seafood dream, with some fresh sauteed spinach and cherry tomatoes that were bursting with flavor! Seriously, cooked cherry tomatoes–look into it and do it. And as for spinach, buy it fresh in bulk and you will yield many meals: a nice salad, a sandwich topping, and of course, cooked in Shrimp Francaise.

Fun plays on classic dishes are always a great way to spice up your culinary technique in the kitchen. This one is definitely a keeper.

Enjoy!

~ Jenny V


Jenn & Matt’s Shrimp Francaise 

1/2 lb. shrimp, cleaned & fully peeled

2 eggs, whisked

1 lemon, juiced

1 tablespoon lemon juice

1/2 lemon, sliced thin 

1 container cherry tomatoes

1-2 healthy handfuls fresh spinach

1/2 cup white cooking wine

1 cup chicken broth

1 – 1/2 cups flour

1 tablespoon flour

1 tablespoon butter

1-2 tablespoons paprika

1/2 teaspoon black pepper

Salt, to taste

 

Directions:

1) In a small bowl, mix in eggs and tablespoon of lemon juice. In a small pan, mix flour, paprika, and black pepper. Dredge each shrimp through flour mixture, then egg mixture. Place shrimp in pan over medium high heat with a little oil in pan. Brown on each side and let it cook almost all the way through, then remove from pan.

2) Into pan, add tablespoon of flour and butter to create a roux, then add white wine, chicken broth, squeezed lemon juice, and tomatoes. Before the tomatoes begin to burst, add the spinach and shrimp. Place lemon slices over top.

3) Cook until spinach begins to wilt and  tomatoes burst. Remove from heat, season with salt if desired, and serve over pasta.

 

 

 

Spicy Tips: Do It Yourself Taco Seasoning

If there is one dish that Matt loves to make (way more than I do), it would be tacos. So for the first time on my blog, here is a shared recipe from our cooking adventures that Matt has used for many years.

Normally it’s a dish that comes about when we are down to frozen meat or leftover chicken breast. Because it’s quick, easy, and utilizes ingredients we always tend to have on hand. On taco night, Matt also tends to eat about 7-10 tacos in one sitting…not even exaggerating.

When taco night arrives, Matt has crunchy tortilla shells on the ready, a fresh bottle of taco sauce in the fridge, and diced onion. And of course, if we don’t have shredded cheese, it’s not officially taco night. (For me, give me some soft tortillas, diced tomatoes, and sour cream and I am set! Maybe even some avocado if it’s in season.)

But the one thing you will find absent from our pantry? Pre-made taco seasoning. Because while yes, it may be easy to obtain pre-mixed seasoning in the store, you can absolutely make it yourself! The spices are fairly simple: cumin, chili powder, garlic powder, cayenne pepper (just a smidge), and a dash of paprika. You can also add a little salt and black pepper if you like, but there are so many other things going on with the dish, a little bit goes a long way.

This recipe is a rough guestimate of how much we use in the overall dish, but you can adjust to your liking. Naturally, measuring out spices in our home is not a common occurrence, instead opting for my Great-Grandmother’s method of adding until satisfied. More important though, even if eye-balling it, for the amount of cumin you add, put about half the amount of chili powder in it. You can always add more, but it’s a good rule of thumb.

But I promise you this: you will find this so easy that purchasing pre-mixed will be a thing of the past. It’s cheaper to keep those ingredients in your home and do it yourself. (Also, those spices can also go into other delicious dishes!)

There’s a satisfaction when you do it yourself. The reward is a dish you created more from scratch than anything else. Not every dish can be like that, but incorporating it anywhere you can? Healthy and delicious.

Enjoy!

– Jenny V


 

Jenn & Matt’s “Taco Night” Seasoning

2 tablespoons cumin 

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 – 1/2 teaspoon cayenne pepper

A dash (or two) of paprika

Directions:

1) Combine all ingredients and use on 1 – 1  1/2 pounds cooked ground beef, shredded chicken, or any meat you prefer.

Going “Swiss” on a classic….

If there’s one thing Matt knows about me, it’s that I have a love for certain foods.

Pickles, Fried Chicken, Sushi, Mashed Potatoes, Cauliflower, a nice rare Steak, Fresh Berries, and most importantly…..Macaroni & Cheese.

I know, not all my options are exactly healthy, per se, but I love my comfort foods just the same. There’s a decadence in them that I only indulge in when I am in need. (i.e., womanly issues, long day at work, etc.) I’m not one to reach for mountains of chocolate. I’m more the one to reach for a nice heaping bowl of mashed potatoes or homemade mac….and sometimes the occasional delivery of sushi.

But Macaroni & Cheese can occasionally get boring, so playing with the flavor combinations are quite fun when you get the chance.

For Valentine’s Day, Matt and I are not big on going out and spending an exorbitant amount of money on a meal we can make at home. No. In fact, we prefer to cook that decadent meal in the comfort of our home.

I had been toying around with the idea of a Bacon & Swiss Mac & Cheese for a while now. While I’m not a fan of cold Swiss (like my husband with a roast beef sandwich), melting it has yielded some tasty meals, namely Chicken Cordon Bleu. So why not to Macaroni & Cheese as well?

Adding the shredded Swiss to the roux and milk mixture proved to be a delicious change: the bite of Swiss was tempered with grated Parmesan cheese and the saltiness of the bacon. The combination provided decadent flavors to a rather inexpensive meal. (And Swiss is a nice alternative to Gruyere, which can run you about $30/lb….indulge only when it will make or break the dish!)

Sometimes our favorites need a little bit of a facelift….and the result can be quite delicious!

Enjoy!

~ Jenny V


 

baconswissmaccheese

Jenn’s Bacon Swiss Macaroni & Cheese

1 box elbow macaroni

1 package shredded Swiss cheese

1/4 – 1/2 cup grated parmesan cheese

2 1/2 – 3 cups milk

2 Tablespoons butter

1 – 2 Tablespoons flour

1/2 package bacon, cooked until crispy and chopped into bits

1/2 cup panko bread crumbs

1/8 block Velveeta, cubed

Salt

Pepper

Directions:

1) Prepare pasta to “al dente”. Drain well and place in large glass baking dish. Sprinkle almost all bacon over the pasta and save a little bit for topping, probably around 1-2 Tablespoons.

2) Pre-heat oven to 350 degrees. In saucepan on medium heat, combine butter and flour to create a roux, then gradually add in milk. When milk starts to thicken, add in Swiss , Parmesan, and Velveeta, stirring until cheese has melted. Add in salt and pepper to taste. Once at desired flavor, remove from heat. (**Save a little bit of Swiss and Parmesan for topping**)

3) Pour sauce mixture over macaroni & bacon, mixing thoroughly until sauce coats all pasta. Sprinkle remaining cheese, bacon, and bread crumbs over the top, then bake in oven for 30-40 minutes. Remove and serve.

For the love….

In honor of Valentine’s Day (which is now over and will be replaced with half-price off candy day), I would love to talk about little bit about that amorous holiday….and food, starting with a quote from a chef that Matt and I love watching.

It was Jacques Pepin who said it best:

I would advise people to cook for the right reason: for love.

Pepin truly grasped that cooking was more than just about the necessity to feed ourselves. There’s a passion to be discovered, the way certain ingredients meld with other ingredients, the mathematical equation of a great meal, and most important: being able to share that with someone special. (Even if that special person is yourself.)

Matt and I share many great meals, even with our friends and family. I know not everyone appreciates that we are prone to taking pictures of our food, but it’s my style, it’s who I am. I take pictures of our creations (sometimes the creations of others that look just as amazing), and love the feedback! What’s even funnier is that Matt knows I love to do this and is the one to encourage the picture-taking before I forget to, especially when he has taken that first bite and I’m still making mine look perfect. (Sorry, force of habit to add that little dash of parsley, basil, parmesan, etc. to give it that “pop” factor.)

And the meals are not always perfect, but in the end we can always pull something fun together. I absolutely adore the way he pushes for simple meals with few ingredients and I want to add just one more thing that absolutely complements the dish. Sometimes I get my way and sometimes not so much. (With great passion in the kitchen, it can lead to an argument or two on who is leading this meal prep.)

But the love is there….and it’s especially in the leftovers.

Because when I get to bring last night’s meal to work and eat that for lunch, I’m still tasting the love behind it all. Whether it be as simple as grilled chicken with a salad or a more complicated Zuppa di Pesce, I know that my husband wanted to make sure that I had the most delicious lunch for the next day. (In fact, he even asks me to call him at lunch just to tell him how much I enjoyed my meal…and as a nice reminder that later on that day we are going to get to make another great meal.)

I have been filling my time with that love, so I have plenty of new dishes and stories to share with you readers.

So stay tuned and as always….enjoy!

And to all of you….I hope you had a wonderful Valentine’s Day, whether it be with your spouse, just you, with friends, and anything in between. While I encourage you to share love all year round, a holiday dedicated to love can’t be that bad either.

~ Jenny V

The greatest honey love of all….

A while ago I had posted about curry powder, which leads me right back to the recipe that required it first: honey chicken.

A few well-known facts about my honey chicken recipe:

It’s super easy to make. (I mean it. If you can master that curry powder recipe, then this will be a breeze, especially since the curry powder is a key ingredient in this dish. And if you need a refresher on the curry powder, then just click here.)

You need to be attentive to this dish. (Once you see the picture, you’ll understand why. You want that golden color with just a hint of browning when you bake it, so a lot of love and care goes into this meal. But again, it is easy so no worries. And when I mean easy, I mean super easy.)

My husband goes crazy for this dish every time I make it. (It’s one of the few leftovers he’ll eat over and over again….and if you know Matt, he’s not a big leftovers kind of person.)

And the sauce that is created while baking? Yummy is an understatement. It’s gooey and buttery and sweet with a hint of salt. Trust me on this, if made right the outside looks sticky and sweet, but that salty savory bite is worth it. Also, the yummy factor applies when you add a side of mashed potatoes or possibly egg noodles too. (You need a carb or starchy side because honey chicken is a great “stick to your bones” type of dish.)

I love the way sweet ingredients can lend themselves to savory dishes….be adventurous and give them a try!

And yes, enjoy!

~Jenny V


  

   
Jenn’s Honey Chicken

1 package of chicken thighs, bone-in, fat slightly trimmed (if you’d prefer)

1 stick unsalted butter, melted

1/2 cup honey

1 teaspoon curry powder (refer to my Curry Powder recipe)

1 teaspoon salt

1/4 cup yellow mustard

Directions:

1) Pre-heat oven to 350 degrees.

2) In large baking dish, place chicken thighs, skin side up.

3) In large measuring cup or small bowl, combine remaining ingredients and whisk until mixed, then pour mixture over chicken evenly. Make sure to coat each piece.

4) Bake for 75-90 minutes, basting thighs in mixture every 15 minutes. When skin looks golden and starts to take on a deep brown color on most of the pieces, remove and serve.