Hi all,
Sorry for the lack of posts; my computer is in the shop, so I won’t be updating until I get it back. I have plenty of posts waiting to be written, though!

The weekend is becoming my default time for grilling. It’s a perfect late afternoon/early evening activity, and provides tasty meals without heating up the kitchen. This weekend, I decided to try a recipe I had been eyeing for a while from Greek Food Recipes and Reflections. This stuffed biftekia is similar to a stuffed hamburger, but the meat mixture is spiced and herbed, resulting in a delicious standalone dish that needs no bun. Read more…

I won’t say much about this, because the cookie cake pie pretty much speaks for itself. Upon learning of this sugar bomb, dreamed up by Cakespy, I was instructed it would have to be the next thing I baked.

I decided go with a pre-made frozen pie crust, the standard Nestlé chocolate cookie dough, and a red velvet cake with cream cheese frosting topping all of it. Can I eat a large slice of it? No way. Is it delicious? Definitely. Read more…

I’ve never made a full size Dutch Baby aka Dutch Baby Bunny aka German Pancake, but I was intrigued by these small ones that are baked in muffin tins from Make and Takes. The unlike some recipes, this batter doesn’t include any sugar and isn’t inherently sweet, which apparently makes it equivalent to Yorkshire Puddings. For me, however, it will become sweet, eggy, Dutch baby pancakes. Read more…

Sometimes you want to roast a whole chicken, but many times you do not. I’ll be honest that I hadn’t thought of treating bone-in, skin-on chicken breasts like you would a whole roast chicken, but it makes sense. This recipe, from The Kitchn, does just that with goat cheese, lemon and garlic, plus the added bonus of stuffing the chicken breast full of the goat cheese mixture. Read more…

This is a dish that I make fairly often. I don’t really remember when I started putting together my own pasta sauce, but I won’t go back to the jarred stuff now. Since I use canned tomatoes my sauce isn’t entirely built from the ground up, but they save time in the process, which makes this a great week night dinner. Read more…

I’ve been meaning to make a ciabatta for a while now, but I never think about it early enough to make the starter that is required of it. This weekend I finally did think of it, so I was able to try out King Arthur’s whole grain ciabatta recipe, with some modifications of course. Read more…

A few weeks ago we bought a couple of steaks from a butcher that stocks some unusual and exotic meats. We decided on two New York Strip cuts, one of bison and one of elk. This past weekend we finally got a grill to cook them on. Read more…

I love rhubarb. Unfortunately, for whatever reason it is ridiculously hard to find where I live. It’s not in the grocery stores, the most of the farmstands either aren’t open or don’t carry more specialty foods like it, and we don’t have the farmer’s markets that provide a wide variety that you find in the city. But last Saturday we went driving and actually found a farmstand that was selling rhubarb, much to my delight. Read more…

This quick and tasty pork recipe was based on Kay’s Pork Strips. There is something that always goes so well together about pork, sweetness, spiciness and citrus, and this recipe combines them all in a 15-minute marinade, which is always my favorite because I never plan far enough ahead to marinate overnight. Read more…