Oh no pandas! It’s been two months since my last post. Yoikes! While I have been doing some serious Cooking Inside the Lines my poor little blog has suffered at the hands of new and good things from a new gig (at Wellington Group – love those ladies over there!) and of course, our awesome kiddo Lila who is now one. One! Can you believe it? I have to admit I was crying like a big old baby when we sang her happy birthday. Who knew you could feel such sweeping emotion of happiness and being totally overwhelmed in the span of two minutes. Parents, you’re feeling me right?
So, let’s get to some of the great dishes we’ve had in the past few months. I will admit, there was a two week span where everything I made was meh and since “meh” just won’t cut it, I will not share here. I will say David and I were praising the recipe gods because the drought of just ho hum dishes was starting to feel like a curse upon our house.
Oddly enough, my first recipe comes from BuzzFeed (Really???!!!) for the hands down best way to roast a chicken by the one and only Chef Thomas Keller (I feel like I should put “bow down” between Thomas and Keller every time I type his name). Now, I’ve roasted some chickens in my day because, as the hubs knows, it’s one of my favorite things to make…ever. So when I saw “How To Make The Best Roast Chicken Of All Time” roll-up in my Facebook feed I gave a look to the computer screen and said “BRING IT!” (that might be a bit over exaggerated. Who me?). Well, they brought it and all that was left were some chicken bones and empty plates. This was simple, delicious and perfect. Heck, use the best way to cook a steak post and you will have your chicken and steak bases covered for forever. Seriously though, I do think I will use this method until the sun explodes. Loved it.
This Gardener’s Pie from Cooking Light was fantastic to the max. It was so good that I made it on a Monday night and David requested it for the next week’s lineup to try it again. And yes, it was still fantastic to the max. It’s creamy, ooey, gooey with delicious roasted vegetables that are all cooked and season juuuuust right. Make this. Inhale your dinner. Inhale the leftovers. Repeat.
Finally, a super fast and family friendly meal was this Tandoori Chicken Drumsticks with Cilantro Shallot Relish from Food & Wine. We only had six thighs so the cooking time was a lot less than 45 minutes and we had just enough time to make the Cilantro Shallot Relish, heat up some Naan and boom, dinner was done. I did have some Greek yogurt mixed with lemon juice and Garam Masala and we found ourselves mixing the greek yogurt blend and cilantro shallot relish together and dipping our warm, delicious (store bought as I’m not making that from scratch) Naan. Yumm. The chicken was super, duper moist and had just enough oomph from the spice blend without being too overpowering (I mean it looks like it could have that potential right?). Oooh man, I will make this again.
I promise to not be away for this long again – seriously! Love to you all and have a wonderful holiday season and break…ahhhh, a break. Can’t wait to spend it with our amazing family and friends.