Category Archives: Emily Favorite

Real Simple + One Pot = Happy Momma

Soooooo, I know I’ve said it here before and it’s pretty good odds that I will say it again but, being a parent is all at once terrifying/exhilarating/exhausting/priceless. One area where I’ve noticed a big difference is dinner. By the time we get her home, fed, bathed, rocked and put to sleep it doesn’t end there. While David is folding laundry, I’m taking out the trash, cleaning the cat litter boxes, putting up dishes and wiping toddler food crust off my new work shirt, I’m practically drooling looking at my menu plan and what I have to make for the night. I have learned to plan ahead and let me just say, my days of a chicken a la something on a bed of wilted something or other with a foam of blibbity blob is loooong gone. Enter the days of dishes I can braise or roast, half prep in the morning or are super quick or no cook. And I’ll take it if it means more time with her and David as I know these moments are going to whiz by and I can get back to my gourmet meals while fretting about my daughter in college. It will be here before we know it.

Enter these fantastic dishes from Real Simple magazine in a section called One Pot Wonders and wonderful they were. We tried three out of the five and all of them were delicious, once again in order of favorites:

Chunky Italian Vegetable Stew: this was super fast and DELICIOUS. For something so quick and easy, the depth of flavors were insane. The leftovers were even better the next day.

Braised Chicken Thighs with Almonds and Raisins: the Moroccan infused ingredients in this were killer, from the turmeric to the ginger and crunchy almonds everything was just perfect. And y’all, it’s braised chicken thighs, come on.

Loaded Bacon-Potato Soup with Cheddar and Chives: You would think with a name like that this would be first on my list. Don’t get me wrong, this was good but I think I’ve made too many Baked Potato style soups in the past that just can’t be trumped. Do give this one a try as it was easy, breezy and perfect for any baked potato lover in the house.

Chunky Italian Vegetable Stew from Real Simple
Chunky Italian Vegetable Stew from Real Simple

Recipe Reviver: Part II

Winter Squash Carbonara with Pancetta and Sage
Winter Squash Carbonara with Pancetta and Sage from Bon Appetit Magazine

So, I wanted to let you know that I had a slew of new recipes for you, but then my blog was hacked and temporarily disabled…so this time I was not a lazy panda. First up, is my reviews from the gloriousness that was the new Bon Appetit. Well, did I call it or did I call it gang? So far we have tried the three recipes below and none have disappointed. My favorites in order and a brief description of each:

  • Braised Beef with Red Onion and Gremolata: Jeez Louise, this was ALL kinds of good. No seriously, absolutely amazing and would be a great crowd pleaser at a dinner party.
  • Winter Squash Carbonara with Pancetta and Sage: Did you know you can make pasta feel like a cheesy dish with winter squash? Well you can, and this dish is a perfect example of easy, cheesy, breezy it is. My mind is racing with where else I can apply this method…so many opportunities!
  • Chicken and Dumplings with Mushrooms: This was really good. David liked it more than I did as it was a little heavy on the mushrooms for my liking. While I think mushrooms have their place in this world, in my stomach is not one of them.

More to come poppets from Real Simple and Cooking Light including one that had us bickering over the larger leftovers!


Recipe Reviver: The New Bon Appetit Magazine

Kind of like the drink, Corpse Reviver, that’s how I felt about the latest issue of Bon Appetit – it’s revised my recipe senses! I have to admit, October through January is whirlwind of recipe madness; from Halloween to Thanksgiving to Christmas (indulgence, indulgence, indulgence) to January (stop the brakes…EAT ONLY KALE AND QUINOA), I was pleased to get back to a pace of just darn good food and from what I can tell, Bon Appetit just brought it in spades.

I’ve only made one dish so far (more in a minute) but I earmarked, I believe, half the magazine including:

  • Braised Beef with Red Onion and Gremolata
  • Fennel-Crusted Pork Chops with Potatoes and Shallots
  • Thai Beef Stew with Lemongrass and Noodles
  • Chicken and Dumplings with Mushrooms
  • Fried Chicken Biscuits
  • Winter Squash Carbonara with Pancetta and Sage
  • Caramel Dipped Popovers with Chocolate Mousse
  • Glazed Chocolate-Creme Fraiche Cookies
  • Celery Spiked Guacamole with Chiles
  • Seared Scallops with Avocado and Daikon
  • Grapefruit and White Beets with Yogurt and Tarragon
  • Dark Chocolate Waffles
  • Shaved Kohlrabi with Apple and Hazelnuts
  • Escarole Salad with Horseradish and Capers
Indian-Spiced Chicken with Tomato and Cream (image from Bon Appetit)

Seriously! Get ready for a LOT of Bon Appetit if all of these work out. Who’s excited? So I did make the Indian-Spiced Chicken with Tomato and Cream and wow, did we love this one you guys. I will say if you are not a spices person, this may not be the dish for you, but if you dig the Indian spice fivefecta (turmeric, coriander, cardamom, cumin, garam masala) you are going to simply love this one. It’s simple to put together and I double loved it because it’s a one pot meal. These days, with a 14-month old who is either rolling toilet paper through the house or pointing at everything in the house going ‘THAT?” (she’s asking a question on what it is – the game goes on for hours y’all hahahaha), a one pot meal is a huge food blessing.

Have you guys looked at the new Bon Appetit? Any other mags I should check out?

Guess Who’s Back?

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.

Photo from Buzzfeed


Moving on!

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.

Photo from Food & Wine Magazine
Photo from Food & Wine Magazine

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.

Bananas Good Banana Bread


Banana Bread with Chocolate Glaze
Banana Bread with Chocolate Glaze (Photo from

As I was typing the title to this post all I could think about was that damn catchy Gwen Stefani song, “this sh*t is bananas, b-a-n-a-n-a-s” and now it’s going to stick with me all day long. Kind of like this AWESOME Banana Bread with Chocolate Glaze from Cooking Light.

I’m amazed that I’ve never made this as it’s been a heavy reader and staff favorite for 17 years. 17 years ago it made its debut and is still going strong. Most marriages don’t last that long! All I know is that I will be making it for 17+ years myself because not only was it about the quickest bread I’ve ever put together, it’s insanely delicious and moist…hold on, I’m grabbing another slice…my goodness, this is so good. If you have ripe bananas, I highly recommend making this right now. I think this is one dish I will always have in my house for the entire fall season! Happy first day of fall!


Southwestern Cobb Salad with Sweet Onion Dressing

A conversation about this amazing Southwestern Cobb Salad with Sweet Onion Dressing.


Emily: “It’s defnitely the toasted pecans that make this salad awesome, definitely.” Chomp, chomp, chomp.

David: “Oh really? See, I think it’s the eggs and bacon.”  Chomp, chomp, chomp.

Emily: “Maybe the pecans with dressing? That dressing is manna from heaven.” Chomp, chomp, chomp.

David: “My favorite dressing you ever made for sure. But I still think it’s the eggs and bacon. And maybe the bleu cheese.”  Chomp, chomp, chomp.

Emily: “Don’t even get me started on the sprouts, such a great addition. And I love the tomatoes and corn.”  Chomp, chomp, chomp.

David: “Wow, I just figured out why this salad took you so long to make! There’s so much to it! Are you going to check this under ‘lengthy recipe but worth the whisking, sweat and tears?'”  Chomp, chomp, chomp.

Emily: “Yes honey…I still say it’s the pecans.”  Chomp, chomp, chomp.

Seriously, this salad did take a while since there are so many components but, this was one of the top five favorite salads that I’ve ever made in this house. Definitely give it a try and don’t leave out the pecans.  Chomp, chomp, chomp.

Sufferin’ Succotash

I always know it’s a Kealey house favorite when David gets excited about the leftovers the next day. We’ve decided to go meat-light/almost vegetarian the next few weeks since the two of us love meat and I think it’s always good to push the reset button every once in a while.  What a fantastic dish to start with! If this is how our vegetarian adventure is going to be for the next few weeks I’m pumped!

This Summer Succotash Gratin recipe by Chef Michael Romano is super simple and I liked that you can easily tweak it to include any kind of veggies you might have laying around. I know there are times that we just haven’t gone through all of our veggies in the crisper and this is a perfect way to use them up deliciously. I included some ripe tomatoes and mushrooms to our mix and then followed everything else just as it called for. This is definitely my go-to recipe when I’m in a time crunch and a perfect summer vegetable dish. Yum!


Summer vegetable succotash gratin A130326 FW Handbook July 2013


Let’s Talk Tikka

Mind blowing is the only phrase I can think of for this Tikka Masala recipe from Bon Appetit. My husband and I love Indian food but don’t typically make it at home (as you can tell from this blog), but after making this it will go on heavy rotation in our house.


This was a bit of lengthy recipe with a bunch of steps but the end result was well worth it. We loved the deep, rich and spicy flavors the marinade and sauce provided. We also made the Cilantro Yogurt Sauce and Spicy Sautéed Spinach. I loved the surprising addition of mustard seeds in the spinach, YUM! The only thing I didn’t make in their fabulous Indian food smorgasbord was the onion naan. Seriously, HEB store bought works just fine. :)

David was taking the leftovers for lunch and when he was about to leave them behind, I almost didn’t say anything so I could have them all to myself. Haha, that’s so wrong. If you are up for a unique dish for a crowd, this line-up is definitely an excellent choice. Make this now!

Chile Braised Short Ribs



It’s no secret that The Hubs and I like short ribs, heck, we had them at our wedding (bless you Primizie, bless you) and when I see a recipe for them I have to make it, it’s like an itch I gotta scratch!

With that, I just had to make these Chile Braised Short Ribs from Bon Appetit because of our aforementioned love of short ribs and because I randomly had a ton of dried New Mexico chiles in our pantry. What an odd thing to have a lot of huh? I was worried that this dish was going to be too spicy for my gentle husband, who loves spice but let’s just say it doesn’t love him back. Actually, the weren’t spicy at all but instead had a great smoke flavor and they were perfect in the falling off the bone department that all great short rib dishes require. We also loved the addition of the fingerling potatoes, carrots and the salty olives. I served this over some braised collard greens since it is my goal for us to eat a leafy green each day. We will be healthy damnit!

I would recommend this for people who have been around the short rib block a few times and want to try a new avenue of short rib deliciousness – you won’t be disappointed, trust me!

Food & Wine Week!

Don’t get me wrong, I’ve always loved recipes from Food & Wine magazine but I’ve noticed as of late that they have really inspired me to want to cook. Like these whimsical Garlic Bread “Fries” with Marinara “Ketchup” or the three bomb diggity dishes I made the past two days.

Lila just started daycare and while she’s fine, I’m the one losing it with worry and well, missing the heck out of her. So, while I was waiting for her and David to get home, I did what I know will help calm me down and keep my mind off of things…COOK! What better way than to honor the Chef who found sheer joy in cooking than the one and only Julia Childs. I tried this Julia’s Favorite Roast Chicken recipe from Food & Wine and to start, it was divine! Roasted chicken always sounds so simple but to nail it, it takes great timing, and a few simple ingredients to really make it shine and shine this one did. I’m not going to lie, there’s a lot to this but I didn’t mind the effort given the return when it was done. We both raved about this and I followed the instructions to a “T” to ensure I honored Miss Julia. As recommended, I paired it with the Bread Salad with Currants and Pine Nuts.  This was bonkers good and perfect with the roasted chicken. I would recommend a smidge more dressing than it calls for since I felt it needed it at then end to dress it up and add a little more flavor. Otherwise, perfect.

For tonight’s State of the Union speech we made this Antipasto Salad with Bocconcini and Green-Olive Tapenade from another icon of women chefs, Nancy Silverton. Simple should be this recipes middle name and out-of-this-world delicious would be its last. YUM. We snarfed this down in no time, and while I was hoping for leftovers the next day for lunch that was just not the case. The only thing I added was toasted bread to add a bit more crunch and texture to the salad.

I’ve got to say that roast chicken recipe was probably my favorite. It’s lengthy and a bit more of a food workout than normal but worth it! As Julia would say, Bon Appetit!

Antipasto Salad with Bocconcini and Green-Olive Tapenade

© John Kernick