Foods I'm Obsessed With Archives | Page 2 of 9

Apricot Balsamic Rosemary Chicken

November 18, 2018

I’ve been accidentally keeping this recipe a secret the last couple months. I know, I’m sorry…that’s not what friends do.

It wasn’t not on purpose. It’s just that life’s been so crazy, and this chicken has been one of the things getting me through. As the weather has gotten too cold for my normal nightly grilling, I had to try and find something else super easy but still healthy to have regularly. And once I tried this once, I was totally hooked.

This apricot balsamic chicken recipe comes courtesy of Joy the Baker (link at the end of this post), and it’s so simple but feels kind of fancy. The original recipe calls for chicken thighs, and it probably is best because thighs stay more moist and bring more flavor.

But I use chicken breasts sometimes, just because I struggle with the texture of thigh meat and don’t typically have it on hand. Chicken breasts work just fine, and my biggest tip is to make sure they’re sliced or pounded thin and even, so they cook quickly without drying out (also, try brining them first). I also swapped out the thyme the original recipe calls for and added rosemary instead, which I think gives it a punchier flavor.

This is the kind of recipe you can actually whip up on a weeknight after a frantic day of work in less than 30 minutes, then sit down with a glass of wine and take a deep breath.

You know you know what I’m talking about.

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Za’atar Roasted Cauliflower with Pine Nuts, Dates, and Thyme

November 3, 2018

I am a well-known lover of cauliflower, but even I was surprised by how fervently I fell in love with this recipe. I tried it kind of on a whim, just to mix things up from my normal grill foil packet cauliflower (which is bomb, and I’ve made literally every night for like four months).

But I took one bite and said out loud (in a room by myself), “OH MY WORD THIS IS AMAZING!” My cats looked at me weird. Whatever, they’re totally missing out.

The flavor combo of this roasted cauliflower is crazy and intense. It’s such a perfect blend of sweet, savory, crunchy, and earthy. I would never have thought to pair really ANY of these together, but the result is absolutely sublime.

And you know what’s bonus?? It’s super easy too. There’s very little hands-on time, and it can all come together in under half an hour—basically the time it takes for the cauliflower to roast. It makes a perfect side dish alongside simple things like grilled or baked chicken, and I’ve even had it as a lighter vegetarian dinner as well.

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Cherry Almond Scones

October 14, 2018

This recipe is…there are no words for how good these scones are.

No. Words.

I’m a noted lover of scones (as seen here, here, and here), and there are very few flavor combinations I love more than cherry and almond. So as I was poring over various cherry recipes to use my plethora of fresh cherries (and awesome new cherry pitter), I came across this one and it immediately jumped to the top of the “must make” list.

I made a few small tweaks to the original recipe, most notably cutting way back on the glaze. I don’t think they need a ton, just enough to get a bit of extra sweet and a punch of almond flavor. I’m well known for adding almond extract to EVERYTHING.

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Absolutely Addictive Marinated Feta Cheese

October 4, 2018

Marinated feta where have you been all my life?!

That was basically what my brain was yelling the first time I made this. It was meant to be just an ingredient in garlicky farfalle with marinated feta and arugula (now a fave of mine), but I pinched a little bite while I was cooking the pasta, and my mind was blown.

Easy, Amazing Marinated Feta Cheese | finding time for cooking blog

Since then I’ve made it on its own, either for tossing in a salad, for eating on crackers, or for just obsessively snacking on by itself. The key to making it especially amazing is to use a really good block feta (not the pre-crumbled stuff). Any block will do—and don’t go fat-free, bring on that fat—but I recently fell in love with the Pastures of Eden feta at Trader Joe’s (and wherever else you can find it). Amazeballs.

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Orange Cinnamon-Sugar Twist Bread

September 20, 2018

Every time I go to Chicago for work lately, I’ve stayed at The Godfrey for convenience, and had a lovely run along the River Walk in the early morning. Then, as a reward, I’ve stopped at Beatrix and gotten the biggest latte they have a morning bun. Their morning buns are an inspiration, like a cinnamon roll’s way cooler cousin…dough that’s slightly sweet with some lamination and a hint of orange zest, a cinnamon-sugar filling that’s positively gooey inside, and some sugar on the outside. No frosting, nothing overly sickly. Perfection.

So I’ve been lingering on this particular recipe on Pinterest lately, since it ticks the same flavor boxes as my beloved morning buns. I finally decided to tackle it a couple weeks ago and was SO happy I did!

One of the biggest changes I made was adding orange zest into the dough itself, versus just in the glaze. That slight hint of orange in the dough with a subtle cinnamon-sugar filling is just sublime. Additionally, I adapted the glaze by eliminating the butter and decreasing the amount quite a bit. I think the changes work SUPER well and make it a little less sweet, which is more my style.

I’d also recommend not being daunted by the number of steps in the recipe. It’s not a difficult recipe, and other than braiding the split layered dough ropes (it’s a bit messy!), it’s totally doable as long as you have the time. Don’t rush it and it’ll be a breeze!

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Bourbon Cherry Crisp with Brown Butter Streusel

September 12, 2018

This is one of the better ideas I’ve had in a while…

I’ve been totally obsessed with cherries lately, partly because they’re absolutely delicious and have been everywhere at the grocery store, and partly because I recently got a cherry pitter and can now have this fruit candy easily anytime I want (without hand-pitting and looking like I’ve murdered someone…).

Bourbon has also been everywhere in my life lately, since starting my new job at Brown-Forman in Louisville. Pretty much any bourbon will work for this, I used the bottle that happened to be open, which was a lovely Old Forester 100 proof. Combined with the brown butter, cinnamon, and cherries, this was BOMB.

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Easy Side Dish: Fried Baby Potatoes

August 12, 2018

I moved away from home when I left for college, and only get back to Kansas once or twice a year. Usually that’s around Thanksgiving, but on the rare occasions it happens to be during the summer, my mom invariably asks if there’s anything in particular I want to eat, and I invariably answer “grilled chicken and steak with fried baby potatoes”.

It’s our thing.

It’s nice that some things in life are consistent 🙂 This is barely a “recipe”, but I’ve never really had these quite the same anywhere else so I wanted to share how we do this. The reason that summer is key is because we want to get fresh new potatoes if possible (red is best), and the key is SMALL. Yes, you can make regular potatoes this way, but it’s only with smaller potatoes that you get the right ratio of buttery crispy goodness and soft fluffy innards.

Innards. Mmm.

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Cheesy Rosemary Sweet Potatoes on the Grill

July 29, 2018

Guuuuuyyyyys. I know I haven’t posted a non-dessert recipe on here in a while. That’s mostly because I haven’t been cooking—I’ve been GRILLING. Ever since I moved in and have been getting settled, I’ve started using my awesome new grill non-stop. A lot of that has been slapdash marinating or brining and then throwing things on the grill as fast as I can. Not really “recipes”, per se. But *this* is the real deal, and I couldn’t wait to share it.

Behold, cheesy rosemary sweet potatoes on the grill.

I mean, that’s just ridiculous. I’ve been experimenting a lot with foil packet veggies (it’s my fave way to do cauliflower on the grill), and this is my favorite find yet. You can still make these if you don’t have rosemary (or could substitute fresh sage), but the rosemary really elevates it.

I *am* working on a bigger post on grilling for first-timers. I definitely can’t claim to be an expert yet, but I’ve done a lot of experimenting and reading up, with a lot of success, so hope to make the subject feel a little less daunting for other first-timers. I’ll share my favorite marinades and rubs, different ways to prepare veggies, tips for moist and not overcooked meat, and how to make sure you cook things to a safe temperature. So stay tuned!

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Cinnamon-Walnut Challah…And Some New Digs

June 16, 2018

Oh hello there!

Yes, I know it’s been a hot minute since last we met here. But things have been a little insane around here, due to relocating (in my tiny Corolla), living in a temporary furnished apartment for a couple months (with the WORST kitchen supplies! Also, the cats were not fans…), house hunting, finalizing my move from Atlanta, and closing on a house here in Louisville. Oh yeah, and starting a major new job. So yeah, a lot’s been happening.

But I have a mountain of deliciousness to make it up to you today.

The great news is that I’m back in a fully-functioning kitchen and raring to go. I had to have them pipe in a propane line and install a new gas range because I was not dealing with that electric stove nonsense. Isn’t she pretty????

So that’s where I’ve been hiding for the last couple months. And without further ado, I bring you the yummiest stuffed challah bread you’ve ever had. Butter and walnuts and cinnamon and brown sugar meld into a magical mess inside a soft enriched dough (yes, I’ve been watching GBBO). But it’s surprisingly easy to pull together and got rave reviews from my co-workers. Totally worth the little bit of extra effort.

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Garlicky Farfalle with Marinated Feta & Arugula

March 18, 2018

Pasta recipes used to be a staple on this blog, but in the last couple years I’ve had to waaaayyy scale back on the pasta for health reasons. But I LURVE pasta and was super excited to try out a new recipe that was 1) super easy and 2) super delicious.

I’d never marinated feta before, and boy, is *that* dangerous knowledge to have now! You have no idea how hard it was not to just eat that marinated feta straight out of the bowl. YUMMM.

I’ve done a separate post just on how to make marinated feta as well, so save that bad boy.

One thing that’s great about this recipe is its simplicity. Other than making sure you have high-quality feta, the rest of the ingredients were ones I generally have on hand or can easily grab at the grocery store (like the arugula). But if you’re having it for a date, make sure you both eat a ton because it is super garlicky, so you want to have an even playing field 🙂

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