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Weeknight Roast Chicken

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Weeknight Roasted Chicken

Like many of you, I assume, I grew up eating chicken at home primarily in the form of boneless-skinless chicken breast. Legs and thighs were treats found mostly on coveted fried chicken platters that showed up at potlucks, or in occasional bucket o’ chicken. And whole chickens? Even more rare!

I decided a few years ago that I wanted to try to buy as much of meat from local producers as I could, which is admittedly more expensive than trays of shrink-wrapped meat from the grocery store. For some cuts, it was oppressively expensive: boneless-skinless chicken breast ran anywhere from nine to fifteen dollars a pound (gulp). As a result I began to explore other cuts of meat, and one of my favorites was the whole chicken. Not only does a whole chicken yield a variety of cuts and flavors, but I can split a whole chicken into at least three meals for Brad and I. And I can use the spare parts for stock. Definitely the biggest bang for my buck. Sometimes I choose to break the chicken down for parts while it’s still fresh (using an excellent how-to video that I swear by) and sometimes I choose to cook it whole.  And, for a number of reasons, this is my favorite way to do the latter.

All the ingredients you need
Reason #1: It’s fast. Seriously, from start to finish, this chicken can be ready to eat in an hour. There’s very little prep – no stuffing, to tying of feet, no oiling, and no slow-roasting. This bird cooks HOT for 45-50 minutes. And though the original recipe recommends seasoning at least two days in advance, I’ve never been disappointed in my method of seasoning immediately before cooking.

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Spiced & Smoky Sweet Potato Soup

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Spiced and Smoky Sweet Potato Soup
Though the days are growing longer, the deep cold of winter persists here in Ohio. I’m usually over winter by about January 2nd every year (not a useful attribute for a resident of this region, I realize) and am ready for warm weather to return shortly thereafter. But even more than warmth, I long for color. Ohio winters are just so dang gray, and for all the brilliance that deciduous trees provide in spring and autumn, the scraggly brown trees against a flat gray sky and the steal and concrete of the city don’t make sure a very vibrant locale.

It’s lovely, then, to find something to make for dinner that add bright color and spicy, smoky flavor to the room. This soup is just the ticket?

Roasted Spiced and Smoky Sweet Potato Soup
This recipe is adapted from one I learned at a cooking class in North Carolina. The base of the soup is composed of two fall market items that store quite well, so it’s just as easy to make in the winter as in late autumn.

Sweet potatoes and apples

Sweet potatoes and apples: such good friends these can be in dishes both sweet and savory! The sweet potatoes don’t need any special treatment before heading into the oven, and meanwhile, you can prepare your apples and other ingredients.

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Mini Pumpkin Cream Pies

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Get ready. This pie is about to rock your face off.

It may not topple King Pumpkin Pie at your Thanksgiving dinner this year.

But it might.

It was certainly the most coveted item at my Halloween party a few weeks ago (I told you I’d post recipes!), and it’s taking over dessert at my Thanksgiving, too.

My guilty secret is that I’m not really a big fan of pumpkin pie (don’t tell, um, anyone) and my preference for an autumn dessert typically involves apples and crisp and vanilla ice cream. I want to like it, but I also don’t want to put a whole bunch of effort into something that, well, doesn’t really thrill. But then I found this recipe, which seemed both lighter and fluffier than the standard Thanksgiving fare.

Instead of making a full size pie, I opted for 24 extremely small ones, each complete with crust and fresh whipped cream topping. They walk a line right between too little pie and promises to never eat pie again. Which would be a foolish promise.

And they make gorgeous little crusts. To be sure, this is THE longest part of this process, so if you’re short on time, perhaps a full size pie or those little graham cracker crusts are the answer for you. The gingersnap crust, however, is well worth the effort.

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Hot Chocolate Sticks

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I’m about to get real crafty on you.

I love making gifts. Buying a gift is fun, especially if you get to see the recipient open it, but making gifts is hugely entertaining. For me, it’s an excuse to try ridiculous and absurd and totally unnecessary edibles. Like this.

I’ve been wanting to make homemade hot chocolate as a gift now for some time, but felt somewhat neutral on the idea of mixing together cocoa and sugar in a jar to create a mix. Finally, I found what I was looking for: a cube of chocolate ON A STICK melted into hot milk, for a creamy, interactive hot chocolate experience. After making a double batch for my friends and family, I most certainly now want to make a batch for myself, and I thought you might, too.

The concept is simple enough: take a really, really good chocolate, melt it, add cocoa and powdered sugar, pipe into mold, add a stick, and call yourself Willy Wonka.

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Not-So-Cheesy Quesadillas

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Quesadillas

For the better part of middle and high school, I was usually up in time to make breakfast for my mom and sister while they continued bustling about, getting ready for school. Most days, this breakfast consisted of “tortillas with cheese”, which is just exactly what it sounds like: three flour tortillas, each with a layer of rough slices of cheddar or colby cheese, heated in the microwave for 30 seconds or so before being rolled up in paper towels for a to-go breakfast of champions.

All the ingredients

At some point later, upon partaking the joys of quesadillas that popped up on restaurant menus all over the place, I made the connection that I’d been making quesadillas all along (freakishly simple though they were). As with most of my cooking projects, though, I’ve stepped up my game and now make quesadillas not for hurried breakfasts on the go, but for sit-down dinners at home.

And you should too.

All the little pieces

I will say one thing though, and don’t freak out: these quesadillas don’t have much cheese.

I know. I know. What sort of monster cuts the cheese so significantly in a dish that is literally NAMED after cheese? But I tell you, it’s possible to have a delightful quesadilla that doesn’t have puddles of gooey cheese oozing out the sides and sizzling on your frying pan. Trust me on this.

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Winter Wonderland Brownies

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Winter wonderland

Durangoans are particularly proud of our beautiful state around the holidays. While many people send seasons greeting cards adorned with wintery vistas, evergreen trees weighed down with glistening mounds of snow, and woodland animals making their way silently through the drifts, those of us who spend Christmas in Colorado usually have the great fortune of watching those holiday cards come to life around us. This year, the first major snow of the season hit my hometown just a few days before I came home, and a gentle snowfall on Christmas Eve really sealed the deal for a white Christmas.

The Peaks Approacheth

The View

Mountain Vista

Christmas card

Having resided primarily in non-mountainous locations outside of Colorado for the better part of the last decade, I start getting really antsy for snow right around Thanksgiving but rarely actually see any until I’m flying over the Rockies a few weeks later on my way home for the holidays. For my holiday party (I swear, I’m almost done posting recipes from that dang party) in early December, I wanted to pay some small homage to the spectacular winter beauty of my home state, and I also was lacking a chocolate-y dish on my menu.

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Rich Chocolate Cake with Raspberry Buttercream

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Here’s the thing.

Most of my choices of meals to make revolve around what I want for dinner, what features a local ingredient at the peak of its season, or what has been leering at me the strongest from my list of recipes to try.

But sometimes I just want to make cake. Unnecessary, frivolous, decadent, indulgent, cake.

I don’t often make desserts, partially because we rarely have more than the two of us at dinner. But when I threw my pizza party a couple weeks ago, I couldn’t resist the opportunity to make something fancy.


Both the recipes and the inspiration for this cake came from a blog I recently stumbled across (and have subsequently become obsessed with) called Sweetapolita. These cakes are something. else. Miracles of butter and sugar. They are simple yet stunning, classic yet unique.

And the best part? This particular chocolate cake recipe is, hands down, the easiest cake recipe I have ever made. Many cakes recipes have intricate patterns of adding dry ingredients, folding in damp ones, carefully mixing until consistency is just so… not this one.

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Sweet Pea & Mushroom Potstickers

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Fresh Sweet Pea Potstickers
A while back, I made a batch of potstickers that ruled over all other potstickers I had eaten. They were savory and rich and perfect, and as a result I dedicate time each year to can Ginger Apple Chutney, the driving force behind them.

As far as Brad is concerned, they are the only potstickers worth eating – why even bother, he asks? I, on the other hand, have yet to find a filling for these fried little dumplings that I don’t like, so I occasionally play with alternatives. This is, currently, my favorite alternative.

Spring greens!
If the Pork & Ginger Apple potstickers taste like autumn, these ones taste like spring. The ingredients are fairly simple: crisp green onions and peas accompanied by sautéed spinach and mushrooms. The bright flavors of the onions and peas are balanced out by the dark, earthy spinach and, my favorite, mushrooms sautéed in butter and soy sauce.

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Frosted Fluffy Sugar Cookies

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Fluffy Frosted Sugar Cookies
As someone who bakes rather a lot of cake, it might surprise you to know that I actually don’t bake many cookies. If you invite me to a dinner party, you’re more likely to answer the door to find me carrying a teetering stack of tender cake layers, smeared with berries and whipped cream, than a plate of half a dozen cookies. Well, I should clarify: I make a LOT of chocolate chip cookies, as it is Brad’s favorite and one recipe that I could likely make in my sleep. No, I haven’t posted that recipe here yet, but I promise I’ll remedy that situation soon.

In the meantime, though, I desperately want to talk about this cookie.

Frosted Fluffy Sugar Cookies
If you’ve ever enjoyed one of those Lofthouse cookies, or the grocery-store knock-offs, this recipe is for you. Not only are these cookies SHOCKINGLY easy to make, but they are soft and fluffy and flavorful and cute and everything you want them to be without the weird sugar-y aftertaste of their inspiration.

Simple cookie ingredients
We start with a pretty basic array of ingredients. Flour, baking powder, and salt combine to form the dry set, butter and sugar cream together to form the base, and egg, vanilla, and just a bit of almond extract wrap it all up.

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Almond Toffee

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Since the day I decided to start this blog, I’ve wanted to share this recipe. But it turns out I only make it at Christmas, and making it at other times o year would feel like, I don’t know, cheating? I’ve been patient, but halfway through December, it’s FINALLY time.

In fact, I want to share it soooo much that I’m giving away one pound of this, my favorite holiday treat, to one of you! Yay contest!

We’ll get there. Promise. But first, some background.

My Grandma Emma has been making toffee now for decades. She taught my mom early in my parents’ marriage, and now mom has been making it ever since. I watched in awe, all through my childhood as my mom cooked batch after batch of toffee, broke it up into pieces, and carefully placed it in tins to give to our friends and family. And many a neighbor has been to our house so she could teach them to make this decadent candy.

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