Big, juicy burgers stuffed with a melty jalapeño popper middle? Yessssss! For this month’s Secret Recipe Club,I was paired with Erin from The Spiffy Cookie. The Spiffy Cookie is mainly a baking blog but because I’ve been sharing so many sweets lately (and have another one that I’ll be sharing later this week) I was […]
There’s so much awesome stuff going on in this recipe that I don’t even know where to start! I’m not even going to talk about how excited I am that football is back because… obviously.
Let’s talk about roast beef instead. Because ohmygodyouguys I made roast beef in the crockpot! Beautiful, medium-rare roast beef. In the crockpot. I’ll give you a minute to let that sink in.
Seriously, I feel like this is life changing. I love roast beef, but making it is kind of a pain in the butt. Not anymore! Throw it in there, let it do it’s thing, and two and a half hours later (a little longer if you want your cooked more) you’re rewarded with a piece of meat that’s cooked so beautifully that it might make you want to cry. There’s going to be a lot of roast beef in my kitchen this winter! Oh yes.
Albany is so far behind the times when it comes to food trends. I think the FroYo trend finally hit its peak here this summer – what, five years late? Food trucks are just starting to gain popularity, but there are still no Korean tacos in sight. At the going rate, I figure we still have two years or so before they start making an appearance. (Korean in general is tricky to find, although there is a decent place to get bi bim bap.)
Luckily I’m pretty good at reverse engineering the flavors that I’ve had when I’ve visited other, more on-the-ball places. Sometimes I even get paid to do it. (Yup, this is another one of the recipes I put together for Old El Paso.)
With sweet dried apricots, bright lemon, and fragrant spices, this braised lamb is the perfect way to bridge the gap between winter and spring.
I thought I was headed to Morocco with this recipe, but I took a wrong turn somewhere along the way and ended up somewhere closer to India. No matter, it was still delicious even if it wasn’t traditional. This recipe takes a little longer than most of my dinners, but it’s mostly inactive time. You probably won’t want to make it on a weeknight unless you don’t mind eating late (I’m ready for dinner at 5:30… which doesn’t usually work out well since I don’t get home until closer to 6!), but it’s the kind of recipe that can easily be made ahead of time and reheated when you’re ready for it. I made this on a Sunday with plans to eat it on Tuesday, and it was so nice to come home and not have to worry about cooking. I just moved the pot from the fridge to the stove and, in the time it took to boil some rice, dinner was ready.
Do you have a few hours with nowhere to go? Grab your biggest pot and make this Bolognese – you’ll be glad you did!
I wish I had a story to tell you about this recipe, but I really don’t. I made it last Saturday, which was rainy and cold. We stayed in and let it simmer all afternoon while we did work around the house – Bolognese is simple to make, but it needs to cook for a few hours in order to thicken up and let the flavors develop. It smelled absolutely amazing while it cooked; we kept wandering into the kitchen to check up on it. It felt like an eternity had passed by the time we sat down to eat, but it was well worth it.