People ask me all the time why I started writing a blog. It’s probably a question I get at least once a week. Blogging, though increasingly common, still has this kind of weird aura around it. People don’t get it, and I have to admit, sometimes I don’t get it either. It blows my mind that there’s this little space on the internet with my name on it, that I’m in charge of. There’s also this weird ego-thing around blogging in general. Like, why on earth would I think that anyone would ever want to read anything I’ve actually written…about my dinner, no less? It’s a battle I’m constantly struggling with. I am notoriously bad at self-promoting my blog. It’s only been quite recently that I even tell people that I write a food blog when they ask me what I do. My go-to answer for a long time was just “I do a little work from home.” Anyway, my point is, I often feel like my job is pretty weird.
Roasted chicken is quintessential comfort food on a chilly night, and it also happens to be something my kids will eat without complaining. So, it’s a win-win. Usually, though, roasting a chicken takes a little more time than I usually have to spend on dinner during the week, so we don’t have it as often as my kids would like.
I was so excited when I ran across this recipe. Not only did it involve a quick-roast method that I was interested in trying, it also features a delicious, quick side dish of sautéed artichoke hearts and pancetta, mixed with fresh thyme, garlic and lemon. How could that possibly be bad, right?
Picture it: “Sicily, 1922…” I’m kidding. I couldn’t resist.
Let’s start again. Picture it: It’s a cold, dreary day. That icky, gross, rainy, cold, mucky, windy, ick kind of day that we all hate going out in. That was my yesterday. When a truly gross day rolls around, I usually want comfort food for dinner. Preferably, something warm and cozy. This dinner was exactly that. It’s not the prettiest meal to look at, I fully recognize that, but it sure was tasty. Simple, homey, good for you…and both of my kids gobbled it up. (Which, if you’re a parent, you know is a miracle in itself.)
As I was getting ready to begin this post, it dawned on me that I seem to have a thing for tomato pies in the summertime. I’ve posted a couple of different versions, and here is yet another. I can honestly say that this one, right here, may be my favorite…so far, at least. Not that the others aren’t delicious, but this one was really something special.
There is nothing like summer sweet corn, and no tomato ever tastes as good as a homegrown, summer tomato. Put both of those together, and you’ve got some summer magic!
I am a big believer in the family dinner.
A friend recently asked me what sorts of traditions I’ve continued with my children that my parents started with me, and the first thing out of my mouth was, “Well, we make a point to eat dinner together every night.” Dinnertime is our time to unwind from the day, and reconnect as a family. I make it a priority for all of us to eat together, even though our schedules are busy, and I often feel like I’m driving a shuttle bus around after school. Eating dinner as a family was part of my childhood, and I am glad that I’m able to make it a consistent part of my children’s world as well. It’s our time to talk, to discuss, to laugh and to learn about each other and our days. In this busy, crazy whirlwind of activity lifestyle, it’s our time to settle in as a family.
When my mom came to me about this recipe, and told me how good it was, I was a little bit skeptical. I’m not a huge mushroom fan, but I’m learning to accept them and, even better, eat them without gagging. So, when she told me about this amazing, and different, pork and mushroom stew, I was a little leery.
But, as usual…she was right.
Always listen to your Mama.
This dish is actually quite simple to throw together, and the result is pretty spectacular. It’s not your everyday meat and potatoes dish, and is the perfect thing to warm you up when the Winter wind is (still…) howling.
Don’t let that pretty plate fool you.
This dinner was delicious, and so simple to throw together that we had it on a weeknight! From start to finish, it can be done in less than thirty minutes.
This also means that this would be a great Fall dish to entertain with, because you could spend most of your entertaining time with the people you’re entertaining! Just make sure to have the turkey prepped and everything measured out beforehand, and it would make things super simple. It would even make a great Thanksgiving dinner for a smaller crowd. It’s turkey, right? Throw some Thanksgiving-ish sides in with it, and you’re good to go!
This is one of those “Don’t judge a book by its cover” recipes, or in this case, “Don’t judge a recipe by its pictures”. The pictures are far from glamorous, but this recipe was so simple, and so delicious, you need to give it a chance.
I’m always looking for ways to get (read: force) my kids to eat more fish. Tilapia, since it’s so mild, is one of the few fishes that they’ll actually try when I put it on their plates. They usually end up enjoying it, even though they’ll swear they don’t the next time I put it on their plates…out of stubbornness. Why do kids do that? It’s like the whole baby-fussing-because-she-doesn’t-want-to-nap thing. I don’t get it. I would KILL for a nap most days. Why fight it? Same with dinner. If you like it, admit it!
As you’ve probably guessed after reading this blog, there’s not much I won’t eat. Up until recently, however, mushrooms were on my No-Fly list. My parents have told me time and time again, that when I still small enough to be in a high chair, I loved mushrooms so much that my mom would saute some to have with dinner, and my dad would have to fight me for them. I don’t believe them. I don’t ever remember a time as a child when I came near a mushroom without cringing.
Where has this year gone? I truly can’t believe that it’s time for me to talk turkey already. It seems like it was just yesterday that my mother and father in-law came to visit and I made this for them…but that was last year, before Thanksgiving. Since we weren’t going to be able to have Thanksgiving Day dinner with them, I made a mini-Thanksgiving for us and had this turkey breast for the first time. I’d never made a turkey breast before, always a whole turkey, and if I’m being honest, I wasn’t expecting much.