Cold, windy days get me in the mood for classic comfort foods like spaghetti and meatballs. I chose this recipe in particular, from Ina Garten, because I liked that she sauteed the meatballs first in a skillet to give the outer layer a crust, then used the same pan to make the sauce. All the great flavors from the bottom of the pan were incorporated into the red sauce.
I made two changes to the recipe, first being that I used white wine instead of red to deglaze the pan (it was what I had in the house). Also, I added about a tablespoon of white sugar to the sauce because it was a little sour for me.
Yummy accompanied by a potato roll.
After we had stuffed ourselves this morning, the bf said, "yummy french toast pancake!" They are actually called Dutch Babies (Dutch as in Deutsche = German Pancakes) and I hadn't ever heard of them before seeing this post on ApartmentTherapy.com.
It was surprisingly easy and fast to make. This is good since I have a general phobia against all recipes involving doughs. But this recipe creates more of a batter than a dough. So I mixed all the ingredients together and threw the pan and butter in the preheating oven, jumped in the shower, then came back in 30 mins and poured the batter in the buttered dish. 15 minutes later, we had a masterpiece! I served it with powdered sugar and a drizzling of maple syrup. As it bakes, the batter spreads, puffs up over the sides and rises beautifully.
Turkey with Sage Butter and Stuffing
Cranberry-Orange Sauce
Mashed Sweet Potato with Nutmeg and Sour Cream
Caramelized Butternut Squash
Roasted Asparagus with Garlic, Olive Oil, Salt & Pepper
I've been making this chicken for years! You can serve it with rice or pasta, have it in a sandwich with some mayo, or cut it into strips and wrap it in a flour tortilla. It is full of strong flavors and it's super good.
Ingredients:
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried parsley
- 4 boneless, skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons garlic powder
- 3 tablespoons lime juice
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
