This is your story: You roasted a chicken. Ate an amazing dinner. Made some bomb sandwiches the next day. And now you have a sad, picked over carcass hanging out in your fridge staring back at you. Do you throw it out? Hell no!
You're creative. You're industrious. You're waste-less. You give that sad, lonely carcass new life by turning into the best freakin' chicken stock you've ever had. Here's how:
I don't really have anything super important to say, nor did I remember to take any half-decent photographs of the random things I cooked last week. You're so sad, I know. Try to hold it together for the kids.
BUT! I do have something I reallllllllllly want to share. Like really really. Drumroll puh-lease.....
I have recently discovered the absolute BEST spice rub out there. It is from The Spice & Tea Exchange and it is magic.
What I speak of is Espresso Steak Rub. A glorious mix of spices that have a deep, dark hint of coffee and pepper that is almost a little bitter but actually finishes a bit sweet. It's kind of like a mole sauce in spice rub form. And I am completely obsessed.
Eating a steak with the espresso rub on it makes me want to do this:
To the windowwwww to the walllllll.......
Oh right. And just a quick disclaimer to say that I wasn't paid by anyone to write this post. I'm fairly certain the only person who reads this website is my mom and I've already bought her a pack of the spice rub anyway.
I love pancakes. I remember eating chocolate chip pancakes almost every weekend when I was a child and thinking they were the best thing on earth. As I got older, my taste buds changed a bit and I started to prefer blueberries to chocolate chips and real maple syrup to that plastic bottled corn syrup I would sneak at my grandmother's house.
When I started avoiding gluten in 2010, I thought my pancake love affair was over. For years, the only gluten free pancakes I ate were dense, dry and (I'll just say it) awful. When GF all-purpose flours started being awesome (or at least somewhat akin to "real" flour), my determination to create fantastic pancakes was renewed. I've developed a pretty great, basic GF pancake recipe that I can share sometime soon, but I am REALLY EXCITED about this one: Ricotta pancakes! They are light, delicious, a beautiful texture and the perfect weekend breakfast. I added some cinnamon to these because Fraser was my sous chef this morning and to him, it isn't breakfast if cinnamon isn't involved. Check out our recipe after the cut!
I've been pretty quiet this summer. Not that I am ever that prolific on the "eat" blog, but I did have high hopes I'd at least be consistent with my posts.
It's August and I'd say I did manage that last part - I have been consistently silent.
Ah, well. It's never too late to start doing better, right?
In that spirit, I'm sharing this recipe I made recently for Nutella cupcakes. They are easy to make. They are delicious.
This cake is a total dream. It's simple, different, and completely delicious. I think it truly is the perfect summer cake: cool, creamy and spiked with berries and dark chocolate. The recipe is from Nigella Lawson's latest Italian-inspired cookbook, Nigellissima, which has quickly become my go-to reference for some of the easiest, most inventive recipes I've found in a long time.
She calls this the "Meringue Gelato Cake with Chocolate Sauce", and I think it's the best summer cake you'll make this year.
A blizzard is coming apparently. And although the weathermen around here have been sucking wind when it comes to accurate forecasting lately.
I think I believe them this time.
All those radars and maps and overwrought explanations of doomsday approaching just seem too real.
So with that said, I made soup.
Because really, when the weather does anything but shine warm sun down on us, the only remedy is soup.
In any form.
And with any ingredients.
A big pot on the stove will fix all that ails and help us forget all that howls and pelts down rain and sleet and snow outside.
Or the restoration of sanity.
You would be hard-pressed to convince me that there is anything more delicious than a creamy, sweet, spicy bowlful of corn chowder.
I crave the stuff on a weekly basis.
Necessity is the mother of invention, especially in the kitchen.
This morning we had a bucket full of fresh greens, one beet, an assortment of odds and ends and super hungry stomaches. Hence, the breakfast salad was born (with a lot of ingenuity on my husband's part.)
Hi! I'm Erin.
I'm a working mama, wife, writer and owner of a little red house. I'm trying to sort through the noise and live a life that is genuine, happy and grounded in simplicity.