Monthly Archives: October 2009

This is a fantasticly simple mate to the Butter Roasted Chicken I posted earlier.  While it’s

A few years ago, I started hearing about this recipe called Engagement Chicken on all of the bridal and diamond forums I frequent. I checked out the recipe and thought, "Wow, this is just a plain old roasted chicken, the way my Mother always used to make it!" It's incredibly simple - stuff a bird with lemons, drizzle with lemon juice in and out, season and roast. Well, here's my version of what I think would cause an immediate proposal. :)

 My parents were in town recently, and we did what we normally do; ate and

We have had LOADS of different peppers growing like crazy in our garden this past

I’ve recently become a convert – pork chops on the bone.  If you see another

I have an incriminating secret, but early on in my relationship with my husband, we

Yesterday was a gym day (legs, if you're keeping track :)), and neither my husband nor I wanted to walk all the way across the UTD campus in 65 degree wet, rainy weather, so we decided to do our workout at home. An hour and distinct amounts of pain later, I decided to focus on making dinner. Something quick, with minimal prep time (and less time on my feet), and using what we still had on hand since we'd been on vacation in California last week. So, we still had a good sweet potato, an onion, and I had some chicken sausage (please don't lambast me :)) in the freezer and threw this soup together in 30 minutes. It reminded me of autumn . . .

I've lived in Texas for nearly a decade, and I thought it was time to finally make a brisket. I learned 2 things while making this brisket; 1) always ask for a brisket with a good sized fat cap, and 2) don't expose the meat to wild temperature adjustments. I like to use a particular dry rub for my pork shoulder, so I thought I would do a similar rub for the brisket. It really turned out pretty nice for my first attempt, but I think it can be improved upon for my next attempt. However, I love the sweet glaze the brisket developed due to the caramelized sugar. But then . . . I'm a huge sweet tooth. :)

My husband absolutely loves brocolli.  Loves it.  But, he also loves cheese and prosciutto (did

This is an easy way to cut some of the unnecessary fat out of the