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Skillet Corn with Zucchini & Onions

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Skillet Corn with Zucchini & Onion

For most of my life, I’ve eaten corn one of two ways: from a can or on the cob. (And I’m talking about kernels of corn here, not the corn syrup, corn meal, corn starch, and other corn products that certainly make up most of the “corn” in the average American diet.) In the summer, there was no greater thrill than Dad bringing home a bag full of fresh Colorado sweet corn, and I still look forward to the arrival of corn on the cob every time the season rolls around.

But it’s really only in the last few years that I’ve started appreciating fresh corn as an ingredient, as something more than just a cob of kernels slathered with butter. Fresh corn has flavor and texture that give everything from pizza to fajitas a little something extra.

In this dish, corn is not just an ingredient, it’s the star of the show. With two of my other favorite veggies to support it.

Simple summer veggies

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(Chicken) Noodle Soup

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I hate getting sick. Stuffy head and achy muscles and sore throat. No fun.

Less fun two weeks after seeing Contagion. No joke. Have you seen that movie? Scary.

But as much as being sick makes me not want to cook, I crave soup like crazy when I have a cold.

And there’s nothing quite like homemade chicken noodle soup.

Sans chicken.

I don’t want to mislead you. This soup has lots of chicken stock, yes, but no chicken meat. Why? Because I don’t like it in there. I don’t know why. Never have. My mom used to strain chicken noodle soup so that the little pinkish chicken pieces got caught in the strainer and I was left with warm, savory broth. Am I the only one?

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Garlic Basil Butter

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Hi there.

I don’t want this to be awkward.

But this is my first post in, oh, almost two weeks.

I’d love to say that I’ve been off somewhere exotic, tropical, and completely cut off from the internet to offer an excuse. But the truth is that I’ve been right here in good old North Carolina, I’ve just been working immense amounts of overtime. Which is great! It just means that the few hours I do have to myself, all I really feel like doing is collapsing into bed for a couple chapters of my book before I fall asleep.

I am really looking forward to this three day weekend not to relax, but to get caught up on cooking, editing photos, planting the next phase of my two little gardens, and on general maintenance of my life outside the office.

Some gardening, though, cannot be stopped. The basil continues its seemingly unending life, and while I know that I could just cut down all the plants to nip this in the bud, I’m now sorta curious to see how long they can last. But that decision means that I must find things to do with basil besides making pesto or layering it onto sandwiches. And voila! I stumbled across this recipe and decided immediately to try it out.

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Emergency Garlic Breadsticks

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Whoa.

My whirlwind summer trip to the cool, dry Colorado air has come to a close (more on that soon, promise), and after a flight delay snafu that left me stranded in a Dulles Airport hotel, I have been thrust back into what will prove to be a frightfully busy month at work.

Probably one of those months when dinner sometimes ends up consisting of a weird combination of miscellaneous ingredients combined from the pantry to come up with something tasty. And fast.

To be sure, homemade breadsticks aren’t exactly a bag of chips and an orange juice in terms of simplicity, but they are much more fun, and a whole lotta delicious. And on a busy night after work a couple of weeks ago, they were exactly the cure to my salty-bready-pizza-y craving I arrived home with. I’m guessing it will be reprised in the next few weeks.

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Breakfast Potatoes

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Last week was one of those weeks.

Those weeks where you have approximately enough energy to get to work, get home, and go to bed. Those weeks when you develop a vicious summer cold and have five (five!) high school graduations to house manage.

Those weeks where the most exciting thing you cook is a pot of spaghetti, which is then scooped hastily into a lidded dish to give the illusion of a balanced lunch.

Do you have those weeks?

Fortunately, this lack of energy didn’t fully hit until after my parents headed home from their visit to North Carolina. And you know what having company means? Breakfast! And not just my normal dish of yogurt. We’re talkin’ hot, homecooked, fills-you-up-until-dinner breakfast.

Baking potatoes are fine and dandy, but the first new potatoes to find themselves suddenly exposed to the sunlight in a shovelful of soil are some of the most fleeting treasures of a summer harvest. Tender, moist, and thin-skinned, new potatoes coupled with a maturing spring onion make for one awesome breakfast.

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Ham, Cheddar, & Onion Frittata

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It’s funny how things change from when you’re little. As a child, I had a very uncomfortable relationship with eggs. With breakfast in general, actually. At the risk of sounding gross, on school days, I frankly couldn’t eat eggs for breakfast without the risk of them coming back up. Perhaps it was the 30 minute car drive on windy mountain roads. Perhaps it was the vestige of the tendency for nausea that I experienced as an infant. Either way, it took YEARS before I started eating eggs for breakfast on a regular basis.

Now, of course, it’s almost laughable how much I love eggs. For breakfast, as a mid-morning snack, as a burst of protein at lunch, baked or custard-y in desserts. But I especially like them in frittatas.

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Cheddar Pepper Garlic Biscuits

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I doubt flying home will ever get old. Stepping off the plane into the cool, breezy mountain air, encountering several people I know (or at least know of) on a quick grocery stop before we head out of town, watching the peaks I’ve grown up with becoming larger and larger as we drive home.

Since I left for college, my parents have sent me pictures of first snows, sunrises, and pretty clouds nestled around those peaks, and I never tire from seeing them. This morning is no different, after a night of fresh snow.

Comfort. Major.

But you know what else is comfort major? Hint: starts with cheddar, ends with biscuits.

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Magic Pasta

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Magic Pasta
Last August, I canned 118 pounds of tomatoes. Broke ’em down one-by-one and divvied up them up into whole tomatoes, diced tomatoes, plain tomato sauce, pizza sauce, and marinara sauce. And while I certainly do use those the other products, the biggest motivator is the marinara sauce. Which I ration carefully across the year for one dish and one dish only.

Magic Pasta.

The makings of greatness
Having stumbled across this delightful combination of ingredients by pure accident, I accidentally discovered a meal that Brad and I both find so perfect, so delicious, that I have to work really really hard to make anything else for dinner. Originally hatched as a way to use up the previous year’s supply of home-canned marinara sauce, this dish now holds permanent quarters at the top of our favorites list. I know that “Magic Pasta” doesn’t really indicate the components of the meal particularly well, but it’s all we call it. If you prefer, you can call it Pasta with Amazing Tomato Cream Sauce and Italian Sausage.

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Three Cheese Pizza

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Pizza for dinner

Brad and I sometimes grapple a bit when it comes to ordering pizza. Brad likes lots of toppings: meats, mushrooms, onions, veggies, goat cheese, herbs… and I actually like those, too. But if I ever have a choice, if I’m ever ordering pizza just for me, I get cheese. Beautiful, glorious, unadulterated cheese pizza.

But the shocking truth is that until last week, I’ve never made a cheese pizza at home. I know. I know. I can’t explain myself. I’ve been making pizza regularly now for a couple of years, but I’ve always dressed it up. It was high time I build my own perfect cheese pizza from scratch.

Making crust

This pizza started with my go-to pizza crust recipe. I have another crust that I really love, but I only make it when I have excess whey from a batch of homemade mozzarella. This recipe, on the other hand, is super-easy to whip up when you need dinner in less than an hour. It’s a no-fuss crust that requires little resting time and rolls out easily.

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Buttermilk Biscuits and Rosemary Sausage Gravy

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Comfort food, thy name is Biscuits and Gravy. This is usually my first stop on the menu at a new breakfast or brunch joint, and there’s no way I want it to be anything other than a soft, fluffy biscuit nestled in a wave of rich gravy and crumbled breakfast sausage. Woe to the trendy places that try to gussy it up.

But this hearty meal is also incredibly easy to make at home. So maybe it’s really woe to me for not doing so every damn weekend.

First up, the biscuits. These ones are super easy and super fast. The ingredients are pretty basic, and I keep most of them on hand on a regular basis. No raising, very little kneading, and just a few passes with a rolling pin and we’re on our way to biscuit magic.

Next, the gravy. Which honestly, is even easier than the biscuits. All it takes is a pound of sausage, some flour and milk, and a little seasoning. I love my gravy a little herb-y, so I like adding rosemary or sage, too.

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