Hi everyone! I am in a vicious circle with the blog, I think. On one hand, I want to have great photos, because I have the knowledge and equipment to make great photos happen. On the other hand, I want to post frequently. Unfortunately both of those things can’t happen right now. Sigh. So I have decided it is better to post more often at this point. Maybe someday I will also have nice photos, but for now, please enjoy the mediocre to terrible iPhone photography.
It’s funny that I had planned on posting this recipe for Taco Pizza when I made it last week, because another blog that I really love recently posted her version of Taco Pizza this week! (Click here to visit her awesome cooking blog )Divine inspiration? Perhaps. ;) While we are on the subject of the Divine, I’m basically certain that in heaven we will all be eating pizza and tacos. And taco pizza.
Yum. If this picture wasn’t ridiculously blurry, your mouth would be watering. Anyway, this is a recipe that is really straightforward and of course super simple to change up to suit your tastes.
Here’s how Husband and I made it: Continue reading
Hola, amigos. I hope life has been treating everyone well. Things have been nuts at our house the last couple of weeks! Mostly because husband and I have been really busy with work and we have spent lots of time on the weekends house hunting. House hunting has been a somewhat emotionally exhausting experience. I would compare finding a house to the difficulty of finding a date in seventh grade. However, hopefully I will have better news on that front soon.
This post is really about chicken.
I know the quality of this photo sucks. I was hungry, ok?
I love chicken. It goes with so many flavors! You can really dress it with almost any spice you want and get great results. But to me, the most heavenly chicken combo is when chicken meets garlic. Mmmm. So if you love tasting heavenly combinations, make this roasted chicken. Plus it is ridiculously simple and quite economical. Continue reading
One of the best things about Texas is TexMex. This isn’t really something that can be explained in words, you just have to experience it. Like having beignets in New Orleans. Or crepes in France.
Side note – TexMex might be part of the reason Texas usually ranks pretty high on those “fattest cities/states in America”… but I don’t want to speculate. We’re all just fat’n’happy.
Anyway, I love enchiladas. LOVE. I created this recipe when I was in college – I don’t remember any reason other than the fact that I love enchiladas. Maybe because I was too poor to go get them from a restaurant? Probably. I’ve been making this for years, though.
Be warned, these aren’t technically traditional TexMex enchiladas. For one thing, they are green chili based with a green sauce, and they are made with flour tortillas instead of corn. The chili thing is because I love green chilies and when you write your own recipe you get to use ingredients you love, so calm down. If you want chili con carne, make up your own recipe. Ok. The tortilla change is because I am kinda lazy. For corn tortillas to really taste their best and roll well, you really need to give them a quick fry. And that is too much work for me and makes a big mess. And I would probably burn myself.
But I promise, these enchiladas are really, really good and they come together really quickly. Continue reading
Hello lovelies. I have been slacking on my blogging lately! This seemed to be a particularly busy week; it certainly went by in a whirlwind at our house.
Friday night is pizza night in the Stein household. This did not begin with our Stein household; it probably goes way back to the Stein ancestors in Germany and Poland in the fifteenth century. Herr Gustav Herman Olav Stein probably gathered his brood around the ancient brick oven as his children came in and asked, “Can we have Hawaiian pizza tonight?” “Did anyone remember to record Shark Tank?” “Did you get some Shiner?” “Grimm is new tonight!”. So who am I to mess with hundreds of years of tradition?
Yeah, I made that up.
Anyway, Friday night pizza is a tradition from Jared’s childhood, and I think you all know how I feel about carbs and cheese, so I was all too happy to continue it at our house. Continue reading
I’m not feeling quite as Garfield-like as usual this Monday morning, which I suppose is good. Less negativity is a good thing.
We had a nice weekend; we accomplished quite a bit. Although we did have to make a trip to the vet on Saturday after I discovered that Sgt. Pepper has tapeworms. (I actually came to the surprisingly simple conclusion that whether or not you will check someone/something’s poop for things that shouldn’t be there is a good rubric for determining whether or not you love that person/thing.) After a ridiculous battle on Sunday morning, he took the de-worming pill and hopefully all will be well shortly. But this is a food post, so let’s move on to something not-disgusting.
As a segway from dog poop to food, let’s talk about something else for a minute. My food photography is really horrible. This bothers me. Mostly because I have formal training in both photography itself and the creation of lovely, meaningful images. I do know how to take a great picture. But let me tell you, photographing what you are doing as you are cooking is pretty hard. And while my iPhone camera is surprisingly good, it isn’t giving me the results I want. So I’m exploring ways to improve. Right now I am considering bringing my Nikon into the kitchen, but that still doesn’t solve all the issues I am having. Although the photos of the finished product would definitely be better. Because the photos I took for this post are terrible. I’m just letting you know in advance. Now on to the food!!
On Saturday night, we popped in Planes, Trains, and Automobiles and enjoyed the comedic genius of John Candy while devouring this Thai-inspired stir-fry.
While that photo is terrible, I promise this was an amazing bowl of deliciousness. My love for Thai food began in college. The husband loves Thai food as well. One day last year, I decided that I was going to figure out how to make my own peanut sauce. After many trial batches and some research, I have a recipe that is not only easy, it is awesome. Husband actually said on Saturday that this sauce is one of the reasons he married me. So you should try it. Continue reading
This recipe looks really fancy, but it is super easy. So the next time you want to impress someone with your cooking prowess, make these. Just plan ahead, because they do need to cook for a good while.
Besides looking fancy, these use quinoa instead of just plain rice, so you can convince everyone that you are extremely health conscious or into exotic food, whichever works. (Quinoa really isn’t that exotic…) If you don’t know what quinoa is (pronounced KEEN-wah just so you don’t sound stupid when you’re bragging) it’s an ancient grain/seed from South America that has no gluten and a good dose of protein. Plus, it is yummy and I can buy it by the pound at my local Sprouts very cheaply. And a pound goes a really long way. Note: I only wanted to make two peppers, so I made a smaller amount, but this would be very simple to double. Continue reading
This is probably one of the cheapest dinners EVER. And if for some reason you can’t spend $3 on a pound of ground turkey, this would still be really good with just beans. Plus it makes a LOT so you are gonna have meals for a long time or for a bunch of people.
I love chili. I love it so much that I make it in the middle of summer, which I know is really strange, but now that its getting to be “football weather” time, I figured more of you would be willing to jump on the chili wagon. :) Chili is also one of the first things I tried my hand at making without a recipe. Really, once you know the basics of what to put in, you can make whatever kind of chili you want, which is why it is really easy to make a healthy chili. This is also a great recipe when you go to cook and everything in the fridge is moldy or you haven’t been to the store in a while because it is mostly canned items. Someday when there is a zombie apocalypse, Jared and I will probably be living off this. But I digress… Continue reading