Easy Breakfast Burritos
When I moved to Columbus last January, Brad and I encountered a major first: we began working on the same schedule. With my former life in theatre and Brad’s many years of graduate and then law school, we always operated on schedules that left us with very few hours that we were both at home. But now, both working very regularly-scheduled jobs close enough that we actually carpool, we suddenly found ourselves facing a dilemma: who has to get up first?

Simple ingredients
For lots of reasons, I was the lucky winner to set my clock earlier and use the shower first. I like to pack my lunch in the morning, I blow-dry my hair, I could daudle around a bit. And one day, for a treat, I made us a hot, freshly-cooked breakfast. It wasn’t a major affair: there were no biscuits, no gravy, no French toast or quiches. But it was hot, it was savory, and it was DELICIOUS.

It was this breakfast burrito. Don’t be afraid! These take about 10 minutes to make, start to finish, and they take fairly basic ingredients. Sure, you can gussy up a breakfast burrito with sausage, bacon, peppers and onions, all kinds of things: but the basics are utterly delightful and allow for quick, weekday breakfasting.

Eggs and cheese in butter Read on »

Spiced and Smoky Sweet Potato Soup
Though the days are growing longer, the deep cold of winter persists here in Ohio. I’m usually over winter by about January 2nd every year (not a useful attribute for a resident of this region, I realize) and am ready for warm weather to return shortly thereafter. But even more than warmth, I long for color. Ohio winters are just so dang gray, and for all the brilliance that deciduous trees provide in spring and autumn, the scraggly brown trees against a flat gray sky and the steal and concrete of the city don’t make sure a very vibrant locale.

It’s lovely, then, to find something to make for dinner that add bright color and spicy, smoky flavor to the room. This soup is just the ticket?

Roasted Spiced and Smoky Sweet Potato Soup
This recipe is adapted from one I learned at a cooking class in North Carolina. The base of the soup is composed of two fall market items that store quite well, so it’s just as easy to make in the winter as in late autumn.

Sweet potatoes and apples

Sweet potatoes and apples: such good friends these can be in dishes both sweet and savory! The sweet potatoes don’t need any special treatment before heading into the oven, and meanwhile, you can prepare your apples and other ingredients.

Apples and curry Read on »

Homemade Pizza Rolls
Hey guys! Sorry it’s been like, months since I’ve been here. After a brief website shut down (not a big deal, I fixed it), an October full of autumn festivities and adventures, a November featuring major events at my job, a contract birthday cake, and two Thanksgivings, a December just being its normal insane self, and a January long hours, cold-weather-crankiness, and holiday recuperation, it’s finally time: climbing around my kitchen with a camera and sharing tasty treats with you is finally back at the top of my list. No hard feelings, k? Or if you have them, can I fix them with pizza rolls?

Homemade Pepperoni Pizza Rolls
The answer should be YES. I felt for years that pizza rolls were just one of those things that could only be purchased in the freezer section, compliments of food scientists and packaging specialists. But no! You can make your own, and I daresay they are even better than their freezer-burned counterparts. For one thing, you can know exactly what’s inside and make that choice yourself.

Simple pizza ingredients
For this, my first foray into homemade pizza roll-dom, I stuck with the basics: pepperoni, zesty red pizza sauce, and the three cheeses I put on all my pizzas all the time always: mozzarella, parmesan, and asiago.

Read on »

Weeknight Roasted Chicken

Like many of you, I assume, I grew up eating chicken at home primarily in the form of boneless-skinless chicken breast. Legs and thighs were treats found mostly on coveted fried chicken platters that showed up at potlucks, or in occasional bucket o’ chicken. And whole chickens? Even more rare!

I decided a few years ago that I wanted to try to buy as much of meat from local producers as I could, which is admittedly more expensive than trays of shrink-wrapped meat from the grocery store. For some cuts, it was oppressively expensive: boneless-skinless chicken breast ran anywhere from nine to fifteen dollars a pound (gulp). As a result I began to explore other cuts of meat, and one of my favorites was the whole chicken. Not only does a whole chicken yield a variety of cuts and flavors, but I can split a whole chicken into at least three meals for Brad and I. And I can use the spare parts for stock. Definitely the biggest bang for my buck. Sometimes I choose to break the chicken down for parts while it’s still fresh (using an excellent how-to video that I swear by) and sometimes I choose to cook it whole.  And, for a number of reasons, this is my favorite way to do the latter.

All the ingredients you need
Reason #1: It’s fast. Seriously, from start to finish, this chicken can be ready to eat in an hour. There’s very little prep – no stuffing, to tying of feet, no oiling, and no slow-roasting. This bird cooks HOT for 45-50 minutes. And though the original recipe recommends seasoning at least two days in advance, I’ve never been disappointed in my method of seasoning immediately before cooking.

Read on »

Sweet Corn Croquette

We took a spectacular trip to Oregon the first couple weeks of July. We did the normal vacation things: saw beautiful sites, had outdoor adventures, met new people, and engorged ourselves on all the best food the state had to offer. One delicious meal after another, Oregon pulled out all the stops and left our bellies almost constantly full. On our last night in Portland, we ended up at Montage, a cozy little southern restaurant famous for its mac and cheese and the elaborate aluminum foil animals that enclosed their leftovers.

Their mac and cheese was really good. And the foil animals were amusing. But it was the appetizer that stuck with me: deep-fried gems of creamy corn that we ordered on a whim. I knew immediately I had to re-create them.

Sweet Corn Croquettes
To be honest, I was a little unclear about what a croquette actually was. My experience at Montage, and a previous one at a restaurant in Durham, seemed to suggest that croquettes were deep-fried balls of, well, whatever one might want. Searches for recipes for “corn croquettes” led to surprisingly few results, but I eventually found a recipe with photos that somewhat resembled the ones we’d had in Oregon.

Read on »

Fresh Bruschetta Mozzarella

I wish I could say that I’ve been harboring this recipe for years, that I’m embarrassed to be posting it only now after summers and summers of enjoyment. I wish I could say that I’ve been adding it to my menu every week of every tomato season for as long as I can remember. I wish that the glut of tomatoes that I harvested this year, the glut that caused me to try this experiment, had happened years ago.

Bruschetta Mozzarella Toasts
Well. I can say none of those things. The truth is I’ve never been a big fan of fresh tomatoes, and as such, I’ve spent my life picking them off of salads, sandwiches, and pastas. But I’ve vigilantly planted at least a couple of varieties each of the last few years in an effort to force myself into using them, and this year, the strategy paid off handsomely. It seemed wrong to take such ripe, beautiful fruits at their peak and cook them down into sauce, and the internet seemed to agree that bruschetta is a great way to feature them raw.

Read on »

Chip and Cheddar Hot Dogs

The benefits of apartment dwelling are many. We’ve managed to get our leasing office to fix everything from bathroom light bulbs to water filters in the freezer to warped baseboard in our storage room. We have the freedom to move when and where we choose (within the limits of an annual lease, of course) and there is not much gossip over fences about whose lawn is the most unsightly (though I expect when the time comes, mine may take that prize).

There are, however, many downsides as well. And on a week like this, leading up to the ceremonial end of summer, the fact I begrudge the most is that I am forbidden from using a grill on our little balcony. I get it, I do, we can’t have apartment buildings combusting every time a three-day summer weekend rolls around. Still, I’m cranky about it all the same.

But there are times when, despite the glaring lack of grill, I just want a damn good hot dog.

Chips and Cheddar Hot Dogs
Now I typically don’t like much fuss for my hot dogs. A bun, a dog, and some ketchup will serve me just fine. But this fancy-pants one became my new favorite after a friend of mine in North Carolina practically forced it upon me when I confessed I’d never stopped by the hot dog cart outside our building. Though the cart is no longer a staple on Duke’s campus, the legacy lives on, and I pity the Duke students going forward who won’t benefit from the culinary stylings of Pauly Dogs.

Preparing for hot dogs
Christened on the menu as the “Chips Plus”, this hot dog features smoky flavor from barbecue sauce and Old Bay seasoning, some cheese for good measure, and a delightfully salty crunch from some cheap potato chips. It’s a perfectly blended solution of delicious and ridiculous. And most importantly, you really don’t need a grill to make them awesome.

Read on »

Pico de Gallo

I have a little garden plot in a rooftop garden at my job in Columbus. It’s a challenging thing, really, to grow food on a cement slab 30 feet above the ground, but for one reason or another, my tomato plants are thriving. In an effort to keep up with the continuous supply of plump, crimson tomatoes I’ve enjoyed for the last few weeks, I’m trying to expand my repertoire of fresh tomato recipes. With the first breaths of autumn already trying to make their way into Ohio, I just can’t quite stand the idea of peeling these tomatoes and cooking them into a slurry of marinara or bolognese. I started with this, a common salsa where fresh tomatoes are the stars of the show.

Simple ingredients Read on »

Favorite Chocolate Chip Cookies

Friends, I have a confession.

A lot of the recipes I post on this blog are ones that I cook quite often. Lots of dinners, side dishes, breakfasts, and even desserts that you’ve seen in the last three years make regular appearances in my kitchen or in the kitchen’s of friends and family when I’m visiting. It’s actually pretty convenient to have my very own personal recipe book at my fingertips in any kitchen, grocery store, or farmers market that has data or free wifi.

But I’ve been holding out on you. I haven’t shared with you one of the treats I cook most often, a recipe that I know so well I haven’t looked at the recipe card in years, a recipe that continues to be Brad’s most-requested dessert.

My mom’s chocolate chip cookies.

Mom's Chocolate Chip Cookies
My mom has been baking these cookies since long before I was born, and truth be told, they’ve gained rather a lot of fame at the staff meetings, potlucks, and holiday gatherings in her little corner of Southwest Colorado. This is also one of my mom’s memorized recipes, complete with a snappy little mnemonic jingle that I learned growing up and use to this day to remember the order of ingredients.

So why wasn’t this recipe at the top of my list to share when I started this blog? I’ve shared numerous other treasured recipes from my childhood: Almond Toffee, Lasagne, Favorite Party Mix, to name a few.

Here’s the truth. Most of my life, my mom used butter-flavored Crisco for her magical chocolate chip cookies. And while I had tried using butter and liked the results, it just felt odd to make such a vast departure from her recipe and then post it as “hers”. Irrational? Probably. But it held me back. I was writing a blog about eating less-processed, locally sourced ingredients. Butter-flavored Crisco is none of those things.

But then, a few months ago, my mom informed me that she had switched to butter for her cookies. Liberation! Now I could honor this, my “Mom’s recipe”, without the mysterious yellow shortening. I’m so excited to finally share these with you. Read on »

Avocado and Egg Toasts
There are so many magical things you can do with an egg. Having grown up with them almost exclusively scrambled, hard-boiled, or whipped into cake batter, I’ve recently worked on expanding my egg repertoire at breakfast. Sometimes I’ll roll them up in breakfast burritos, other mornings I’ll toss them on an English muffin, and some mornings I’ll make one of these beauties.

But on super-special mornings, I’ll buy a precious avocado and smear it across toast to a beautiful, green canvas for a gently fried egg.

Breakfast is coming
Mash the avocado
I’ve loved avocados for a long time, but I was previously skeptical of their ability to translate to breakfast. Lord, I was so wrong. The flavor and texture of the avocado and the egg together are fantastic. The avocado needs no additions, though admittedly, I did try mixing in salsa one day, and while it was delightful, I still preferred it all by itself.

Avocado on toast
The eggs, while you’re smashing avocado, fry gently with their yolks unbroken. If you’re not a fan of runny eggs, don’t worry, just break the yolks with a fork and cook them a bit longer on the second side for a firm yellow center.

Pretty pretty eggs!
Finishing the egg frying
Breakfast is almost ready!
This simple breakfast is super-quick for rushed weekday mornings when you want to pretend, just for a minute, that it’s already the weekend. And it’s fancy enough even for the weekend. Why go out for breakfast when you can stay in your pajamas and have this?

Avocado Egg Toasts


Egg & Avocado on Toast

Makes 2 servings

1/2 an avocado
1/2 T butter
2 eggs
seasoned salt
black pepper
2 slices of bread

Scoop the avocado out of the skin into a bowl. Crush the avocado with the back of a fork until it is mostly crushed. Heat a frying pan  over medium heat. Once warm, add the butter to the pan and coat the bottom of the pan as it melts. Crack the eggs into the pan without breaking the yolks, keeping the eggs separate. Sprinkle lightly with seasoned salt and black pepper.

While the eggs cook, toast the bread and smear avocado evenly over both pieces. After eggs have cooked for about two minutes, flip carefully with a spatula and sprinkle the opposite side lightly with black pepper. After about 30 seconds, gently lift the eggs onto the toasts, placing them on the avocado.

Serve and enjoy immediately.