This was just a random weeknight meal - quick, delicious, and made out of only what I had on hand.


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It seems like all the recipes I've done lately are because I have something in my fridge or pantry that I don't know what to do with. This time, it was a jalapeño. I know, I know, how hard can it be to find a use for a little pepper? But the thing is, I don't like too much heat. I wanted to use it without it overpowering whatever I made. This also happened to coincide with a sale on ground turkey...thus, my favorite burger ever was born! And this corn side? AMAZING!

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I was inspired to make these muffins because I needed a use for the crystallized ginger I bought at Whole Foods. After doing some searching I found an interesting recipe over at Farmgirl Fare (http://foodiefarmgirl.blogspot.com/2008/01/100-whole-grain-ginger-pear-bra
n.html).
I made some liberal adaptations based on what I had at home...check it out!

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I wanted to cook a special dinner for my boyfriend and his roommates, to welcome them into their new apartment...but I had a challenge - each of them are very picky in their own way I had to make something that would be universally appealing, a real sit-down Sunday supper. After reading Now Serving's post on Boeuf Bourguignon, I knew it would be perfect!



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After almost 10 months away, I'm going to start posting again, woo hoo! Get excited for what's to come

So I got a job - that's why I haven't updated in quite a while. I've still been cooking - eighthing a whole chicken, making fresh pasta, lentil/sausage soup, butternut squash soup, mexican chicken casserole, carrot cupcakes, etc - but I haven't been writing. Hopefully I'll get caught up soon!

After seeing several recipes for pork with apples, I decided to see what all the fuss was about...so here's my own take on this popular combination. To go with my Pork Chops with Apples & Shallots I had two sides - Roasted Red Onion & Butternut Squash and Creamy Pecorino Polenta.

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Toasted chickpeas are ADDICTIVE! I can't think of a tastier, healthier snack! Easy as pie - rinse and dry a can or two of chickpeas, toss with olive oil and your favorite spices (I used cumin, coriander, paprika, salt and pepper), then roast in a 350° oven for about 40 minutes, shaking the tray once or twice, until golden and crunchy.

I have to be honest. I am the kind of person who, more often than not, likes to do things the hard way. Which may be why I've never cooked anything in a foil packet before. My dinner last night was literally the easiest thing ever. 1 tilapia fillet + splash of white wine + lemon juice + a few T cous cous + capers + sliced red onion + salt/pepper + wrapped in foil packet + 15 minutes in 350° oven = YUM!

After feeding two people the night I made it, that tenderloin has provided me with lunch and dinner the past two days. Easy and delicious - I combined mixed greens and spinach with a little feta cheese, some cut up pork, and just simply dressed with lemon juice, salt, pepper and olive oil. YUM! I love when you can keep reinventing one ingredient or meal to last you all week!

Pork tenderloin is one of the most delicious and easy-to-prepare proteins out there! I was psyched when I saw it on sale for $3.97 a pound the other day at the grocery, so I picked myself up two gorgeous tenderloins (just over a pound each) to cook up with two different methods. The first, I grilled/roasted last night using a tangy marinade of balsamic fig dressing, soy sauce, hoisin, vinegar, ginger and garlic. YUM!

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I have decided that my next two culinary adventures will be...deboning/quartering a whole chicken, and making something with celery root. Ambitious, I know (and also on totally different ends of the spectrum). My next post will hopefully deal with one or the other. If any of you have tackled one of these before, do you have any advice? A good recipe? Share!

Guess who is the newest Kitchen Assistant at a certain kitchen store? This girl. Wahoo! I get to attend classes and cook, and I get PAID! And did I mention the 40% discount?!

Too bad it's only 3-4 times a month. Thus, why I'm still looking for a real job. I'm prepping for a big interview Friday (the second one with this company! ), so sorry no posts in the past few days. More to come soon!

Question: What does THAT have to do with cooking? Answer: Everything. To make a long story short, I belong to the best supper club out there - #1 Stunnas.

There's 6-8 of us, and we get together about every six weeks. Our host/hostess are wonderful, the food is delightful, and the conversation hilarious. You'll definitely hear more about them here (including how we got the name) in the future.

Do you have a supper club?

I made a variation on Rachael Ray's recipe for Asian Noodle Bowls, and a modified Asian Slaw Salad to go with it. And, as Rachael would say, YUM-O!

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