a keeper

This meal was so simple and delicious, I will definitely be making it again and again.


» Recipe for Linguini with Clams & Tomatoes

Trader Joe's sells an artichoke antipasto spread that I absolutely love. I can't buy it very often though, because I tend to want to eat an entire jar in one sitting, spread onto stone-ground wheat crackers.

Last week, as I was searching the kitchen for dinner inspiration, I came across an unopened jar of the spread and decided to try it on chicken. I recently discovered this perfect way to cook chicken breasts, thanks to not martha, so I followed that method (minus the flouring step) and topped the chicken with the artichoke spread and a few handfuls of frozen chopped spinach. It turned out so well that I made it again last night, only this time without the help of a pre-made artichoke spread. This dish is a new favorite!


» Recipe for Spinach & Artichoke Chicken Breasts

I made The Pioneer Woman's stuffed shells yesterday and they were delicious! I thought it would be a good idea to make a double batch of the shells to stash in the freezer. It turns out that a single batch of the filling would have been plenty - after filling all the shells I still had about half the filling left over! I guess I'll have to make lasagna soon.

This soup really hit the spot this weekend. I pulled up most of the leeks from my garden (which, by the way, were such an easy, low-maintenance vegetable to grow, I'm definitely going to plant a lot more next year) and figured soup would be appropriate.

When my parents got back from the UK a few years ago (Wales, specifically) they mentioned that they had leek and potato soup everywhere they went, and while they were all good, no two were alike. This is my version, and I have no idea how traditional it is, but it sure does taste good!


» Recipe for Leek & Potato Soup

Our ancient gas oven has decided it no longer wants to light. I discovered this as I was trying to bake a loaf of bread and had to resort to using the toaster oven to bake it.

So, what to do with the chicken I'd intended to roast? I've been meaning to try cooking a whole bird in the crock pot, so here was my incentive. I generously salted the chicken then lightly browned it on both sides before sticking it in the pot. I grabbed a few sprigs of rosemary and thyme from the garden and put them underneath, inside, and on top. I topped it with a few pats of butter for good measure and plenty of pepper. I would have put some onion in there too but I was fresh out. I set the crock pot to high and left for work.

When I came home from work the house smelled amazing. The chicken was done and falling off the bone. Unfortunately, we wouldn't be eating for a few more hours (I get home fairy early) so I ended up turning it off, taking all the meat off the bones, and making gravy with the juices. When Matt got home I tossed some of the chicken pieces into the gravy to reheat.

Next time I'll salt the chicken a day ahead like I would if I were roasting it. I would probably skip the browning step also and cook it on low so it's not done way early. I might also try adding some vegetables during the last couple hours. Maybe apples and butternut squash? The possibilities are endless.

These turned out great. They smell like chicken & rice soup and although I didn't personally taste test them (I'm guessing they're a bit bland for lack of salt), the pup has no complaints. Not that I was expecting any from that eating machine. The only thing I would change would be to process the oats and the rice (and any other chunky ingredients) so that the dough is smoother and easier to cut out.


» Recipe for Dog Treats: Carrot, Rice & Chicken Broth

With all the squirrels stealing tomatoes out of my garden I'm amazed there are any left for me to eat. Fortunately there are plenty and they made for a quick and tasty dinner. I just wish I'd made a little more.


» Recipe for Shrimp with Tomatoes

This turned out so delicious. Moist, tender, and flavorful. I will definitely make it again. I think it would also be great with other types of nuts, like almonds, or maybe an orange-pecan variation.


» Recipe for Lemon-Pistachio Crusted Haddock

There are so many reasons to love spring and right up there with short-sleeves, sandals, sprouting seeds, and tulips, there's rhubarb cake. Light, fluffy, studded with tart pockets of softened rhubarb, and dusted with cinnamon sugar, it's one of my family's favorites. This year I was able to make it with rhubarb from my own garden.

» Recipe for Rhubarb Cake

When I was growing up, Savory Sausage Stew made a frequent appearance on the dinner table during the cold months. It was easy to make and easy to love. I'm not sure why it took me this long to try to make it myself.

I was reminded of the stew when my friend Dom posted a similar recipe on his blog for Meatball Stew. I really had a craving for it after that.

I looked up the recipe in our old family cookbook (which I had published online years ago), and when I saw "condensed onion soup" among the ingredients I was taken aback. I'd never known my mom to use canned soup in any of her recipes, but apparently that's how she made it in 1993. I mentioned this to her yesterday and she said, "Oh we don't make it at all like that anymore."

This is my attempt at recreating that comforting stew and it turned out just right.


» Recipe for Sausage Stew