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Showing posts from December, 2020

Cinnamon Buns

  It’s Christmas tradition! This recipe is a re-print of the one I made December 25th, 2017. In this bizarre world of 2020 when a lot of Christmas traditions aren't being observed, this one is a great comfort to me.  I bake a batch of cinnamon rolls once a year on Christmas morning. (I have to impose this limit on myself; I can eat a whole pan by myself. They are my very favorite thing). I make the dough the night before, then pop them into the oven in the morning. There is nothing like a cup of coffee, a warm cinnamon bun, and opening your presents on a snowy Christmas morning. These make an excellent addition to a Christmas (on non-holiday) brunch. If, by some miracle, you have leftovers that go stale, make them into decadent french toast or phenomenal bread pudding. If you are like me, however, you will turn into a cinnamon-roll-itarian for a few days and they will disappear before you can think of using them in something else. So if you’ll excuse me, it’s time for fourths.  Ing

Text Mex Chicken and Rice

 I love a recipe right before the holidays that is healthy, easy to cook, and provides leftovers. With all the holiday baking and prepping, it is a welcome relief to have a warm, healthy and easy to make meal that you can enjoy a few days in a row. For Christmas, I am making brownies, Mexican wedding cookies, cinnamon rolls, sticky buns, brie en croute, smoked salmon, spiral ham, home-made gnocchi with butternut squash, fried sage and cheese sauce, and a goat cheese spinach walnut strawberry red pickled onion salad with balsmic vinaigrette. For new years, we have crab cakes, corn chowder, grilled pepper jack cheese sandwiches and a black forest cake. I NEED something easy and delicious and good for me! This is that recipe. Inexpensive and yummy, it takes under thirty minutes to cook. Chicken thighs, rice, green bell pepper, spice and a creamy sauce topping? Sign me up. Enjoy! Ingredients: 1 pound chicken thighs, diced into 1/2 inch cubes 1 green bell pepper, diced into 1/2 inch cubes 1

Ravioli Pizza

  Do you ever want to combine two of your favorite foods and see if they get even better? In the case of pasta and pizza, the answer is yes. Cheese ravioli with pepperoni, delicious marinara, broiled with more cheese on top? It's THE food for the end of the semester. Yum. Sprinkle over some scallions for the obligatory pop of green and you have a meal for the gods. Ingredients: 1 half stick of pepperoni, chopped into small pieces 1 pound bag of cheese ravioli 1 tablespoon oil 1 ounce fontina, shredded 1 ounce parmesan, shredded 1 ounce pecorino, shredded 1 garlic clove, minced 8 ounce can tomato sauce 2 plum tomatoes, diced 1 tablespoon Italian seasoning 2 teaspoons balsamic vinegar pinch red pepper flakes salt and pepper, to taste Method: Preheat the oven to broil. In a large skillet, oil the oil and pepperoni to the pan over medium high heat. Cook until the pepperoni is crispy and has rendered its fat; about 4 minutes. Remove to another pan. Add the ravioli in a thin layer in the

Chicken fajitas

It's the first snow of the season and it's a whammy. We are supposed to get 6 to 10 inches of snow today. After teaching, what I want is something easy to make and warming. Chicken fajitas were a favorite of mine growing up and I still love them. They are super easy to make and the perfect spicy comfort food. I like to make my own guacamole as a fresh topping to go alongside (I am one of those people for whom cilantro tastes like soap, so I always make my own guac and omit it). Since dinner is so healthy, I imagine spiked hot chocolate and fresh-baked cookies are my dessert on this snowy day....  Ingredients: 1 garlic clove, minced 1 red onion,  thinly  sliced 1 bell pepper, thing sliced 1/2 pound chicken breasts 2 teaspoons taco seasoning Cayenne, to taste 6 six inch flour tortillas salt, pepper, oil guacamole, for serving Method: Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and peppers; season with salt and pepper. Cook, stirring occasionally, u