Herb Butter Slow-Roasted Turkey

I dunno if this recipe is flawed or I just erred in judgment – my thermometer reading seemed to measure done, but my turkey wasn’t completed after carving in the recommended time/temp. Not a huge deal, as I finished it off in parts and it turned out ultimately tasty, but I’m not sure I’d drop [...]

Sausage and egg flatbread

It’s a Cooking Light kind of week. This recipe, which is essentially breakfast pizza, is very satisfying, and not to0 difficult – the hardest part was rolling out the French bread dough.

Chickpea Sliders

Mmm, veggie burgers. Try to contain your excitement, hehe.
These were an interesting twist on the concept, though I found that they fell apart a little when cooked. My second batch were better, and more crisp. This was a Cooking Light recipe.

Veal Cakes w/ Silky Eggplant

Got this recipe from the last issue of Gourmet (RIP). Really good, satisfying and surprisingly quick! Pictured here with a side of bok choy.

Shrimp Fra Diavolo

Loved the sauce for this dish (based on Emeril’s recipe). The shrimp I bought from the store, however, were not very good, bringing down the meal a bit. I ate the leftovers sans shrimp.

WW Slow Cooker Paprikash

This recipe tasted good and was convenient, but it won’t be replacing John’s paprikash recipe anytime soon.

Sweet Potato Gnocchi w/ fried sage and gorgonzola cream sauce

This was quite a project, but it ended up being a delicious combination. I relied chiefly on these two recipes for inspiration.

Recipe Variation: Pumpkin Chili

I was kind of at a loss of what to do with my roasted pumpkin left over from carving night, once Halloween rolled around. Chili was already on the menu for the night, so I thought throwing in some pumpkin might be fun.
I don’t know if it was the pumpkin, the meat used, or the [...]

Beef Bourguignon

I was hoping to make something fall-like for our pumpkin carving night earlier this week. I didn’t end up doing a pumpkin dish (though there are plenty to come), but to me, any kind of simmering stew works for fall.
I stuck fairly closely to the Barefoot Contessa recipe for this dish.

Smothered Lamb Chops

Based this off a Food & Wine recipe for smothered chicken legs. The lamb adds its own flavor to the (delicious) sauce, though I bet chicken would be a more neutral platform for it. This was great served over some leftover cheesy polenta.