Go-To Recipes Archives | finding time for cooking

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. 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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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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Baked Whole Wheat Penne with Beef and Summer Veggies

April 25, 2018

I’ve mentioned a few times in the last couple years that I’ve been shying away from making too many pasta recipes, as I’ve had to keep a closer eye on my weight (for annoying and boring reasons like injuries and stress). But I have found a couple recipes that strike a good balance between feeling like delicious pasta goodness and not being just a calorie and carb bomb.

My baked ziti with chicken sausage and summer veggies was one such recipe, but I thought that it could be even healthier without feeling like I’m giving something up. I usually make it with Trader Joe’s chicken sausage, but that adds quite a lot of calories, so I swapped that for lean ground beef or venison. You can do it meatless as well, I’ve accidentally done that a few times and while you don’t get nearly the protein, it’s still very satisfying

I also used whole wheat penne or ziti instead of regular pasta, and packed in even more veggies so that my pasta to veggie ratio was about 1:1. The core vegetables here are zucchini, squash, and tomato, but you can add other veggies if you want (I’ve thrown an orange pepper in before, for instance).

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Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)

January 3, 2018

I’ve been completely obsessed with this this recipe for a couple months now. I’ve seriously made it three or four times in six weeks. And I cook like…maybe once a week?

This dish is super healthy done right—it’s so delicious that you don’t feel like you’re giving something up, and so easy that you don’t have to work hard to convince yourself to make it. Another bonus is that the main ingredients are really affordable, which isn’t always the case when using fresh, healthy ingredients.

Given how hectic things have been lately, I’ve tried out a couple of meal prep delivery services to see if they would help me be better about cooking and eating healthier—rather than relying on UberEats. I recently tried Terra’s Kitchen and focused on largely paleo and vegan recipes for my first box, to try and counteract the rest of my life.

This is a slightly adapted recipe of the first meal I made from them, and it was a WINNER! If you are wanting to try out a meal delivery service that has a lot of really healthy, fresh options, you might give them a try. This code will get you $40 off your first box (just a referral link, not a partnership of any sort).

The star of this dish is the sweet, tangy, spicy sauce that coats everything. But don’t underestimate how awesome the different textures are in combination—solid yet tender cauliflower, chewy chickpeas, crunchy peanut pieces. Nom nom nommity nom!READ THE POST

Bourbon Pear Crumble Pie

December 28, 2017

“This is the best dessert I’ve ever had”. Actual quote from my dad.

I don’t know that I can disagree. As I was trying to figure out what to make for Thanksgiving this year, I knew I wanted to make something fruit-based (because no one else was, and that’s my jam), and since my mom had about 17 pounds of fresh pears sitting around—and I loooove pears—figured it would be pear-based.

This wasn’t my first pear rodeo—I made a super delish caramel pear pie with oat crumble one year (a bit sweet for me but still soooo good) and one of my go-to recipes is a healthy pear-apple pie with streusel topping. But I wanted to try a new recipe out, so with that in mind, I pored over my Pinterest dessert board and hit upon this recipe. I knew I had a winner…bourbon pear pie was already going to be amazing, but add that crumble topping and there’s no way it won’t be amazing.

I ended up accidentally making quite a bit more filling and topping than could fit in my pie crust (I should have used the deep-dish pan), so I just poured the extra filling into a small pyrex dish, threw the extra topping on, and baked it as its own little bourbon pear crisp. It was amazing, so if you have extra I highly recommend going that route.READ THE POST

Roasted Brussels Sprouts & Butternut Squash with Dijon Vinaigrette

December 17, 2017

I am obsessed with this side dish. It is one of the few things I went back for seconds on at Thanksgiving, and has become one of my go-to side dish recipes—particularly when I need to feed a big group.

The hands-on time is minimal, just prepping and chopping the veggies. After that, you briefly toss in olive oil, season, and pop it in the oven. The vinaigrette takes all of two minutes to put together, so this is a perfect dish to make when you need to focus on other things in the kitchen.

One of the best things about this dish is that you can easily make it ahead, and it warms up and travels well. The flavors feel indulgent, but it’s still really healthy…which was one of the things we needed this Thanksgiving. I looked at our family’s Thanksgiving dish list and realized there were no green vegetables (no, green bean casserole doesn’t count!). So I whipped this bad boy up, and it got rave reviews.

You can also easily increase or decrease the amounts to feed only a few people or a horde. Basically, this is the perfect side dish and you need it in your life right this minute.READ THE POST

Best Gluten-Free Recipes for the Holidays

December 3, 2017

It’s a time of year where a lot of people are headed around on the party circuit, bringing dishes to family affairs and work events constantly. And I don’t know about you, but more and more I’m being asked to make gluten-free dishes as well.

Now, sometimes that’s not a big deal. Most veggie dishes, for instance, are fine. And there are simple substitutions you can make for other side dishes, like remembering not to use flour in the gravy (cornstarch will work just fine) or flour in your roux for mac & cheese (I’m thinking a gluten-free flour mix should work…haven’t actually tried it though). But when it comes to breads and desserts, you have to work a little harder.

So while I’ve posted lots of gluten-free recipes over the years (I have a few close friends who avoid it), I figured I’d do us all a solid and pull together my favorite desserts (and one bread recipe) that work well for a group, are easy, and most importantly are super delish.

Gluten-Free Recipes for Gatherings

One note, another dessert option is a simple fruit crisp, like this peach cardamom one. All you have to do is substitute a gluten-free mix or almond meal or similar for the flour in the topping and you’re golden. I also feel bad that I don’t have more bread options, something I intend to shore up. But these somewhat odd but quite tasty GF take on Red Lobster’s garlic cheddar biscuits are tasty.

Gluten-Free Rosemary Cheddar Biscuits

While these biscuits don’t have a traditional bread or roll texture, they are really moist and the garlic, rosemary, and cheddar (yep, a Red Lobster knock-off) is a great flavor combination that helps offset the hint of almond meal flavor. I brought these to my office’s Thanksgiving potluck and they were all devoured.

Chocolate, Cinnamon, & Almond Loaf Cake

I am obsessed with this loaf cake delicious fancy bread thing. Also, this is the point at which I realized that cinnamon whipped cream was a thing, and I’ve never gone back. This is subtle and rich, but not super sweet. The almond meal provides a super moist and light crumb, and the intense dark chocolate paired with the cinnamon is heaven.

Gluten-Free Chocolate Cake with Chocolate Ganache

Gluten-free or not, this cake is the BOMB. I actually made a gluten-ful (gluten-y?) chocolate stout cake for my birthday one year and then this a couple days later for a party, and brought both to the party—people literally couldn’t tell the difference. It’s dense and moist and rich but not too sweet. The quinoa definitely gives it a slightly lumpier texture unless you have an amazing food processor, but it doesn’t matter because it’s so good.READ THE POST

How To Cut Up a Butternut Squash (& Roast It)

November 5, 2017

It’s fall, so you know what that means…

No, I’m not talking about festive Starbucks cups and new fall TV shows. It means that hundreds of butternut squash recipes are flooding Pinterest. You’re probably getting seduced by them as we speak. And then you remember that getting a butternut squash from whole into bite-sized pieces is THE WORST.

Until you know how to do it well. So that’s where I come in. I’ve found and refined a way to dismember butternut squash that doesn’t take long, doesn’t kill your hands, and will get you perfect little cubes every time. Sure, you can sometimes buy it pre-cut (and there’s nothing wrong with that), but you can’t always find it that way plus it gets kind of slimy fairly fast. Better to have a good back-up.

So let’s dive in, shall we? There are two main pieces of equipment that you need, and one of them is an actual decent Y-peeler. I’m in love with my OXO peeler, got it a few years back and now no longer accidentally take off layers of skin when I’m peeling veggies. It gives you so much more leverage and stability than a regular vertical-bladed peeler.

Begin peeling long, deep strips out of the squash. You’ll need to overlap your stripes, because it will likely take two tries to get it deep enough. Butternut squash peel is not messing around.READ THE POST