Aisle Twelve

I can't believe I've been blogging for about a year and have yet to post a true breakfast recipe!  I am definitely a breakfast person.  Most mornings, I don't think I'd get out of bed if it were not the allure of breakfast calling me out from under my warm and cozy blankets.   Not to mention the fact I'd be a shaky, cranky mess come noon if breakfast weren't part of my day.  So I've never been able to understand the people who don't eat breakfast.  So for all you non breakfast people out there, if you had this stack of pancakes to wake up to, you'd probably hop out of bed a little quicker now wouldn't you?  What if I told you whipping up a stack was a cinch and takes hardly any time at all?  Pancakes are so easy and quick, they are really idiot proof.   If you can mix, you can make these.  I like to assemble the dry ingredients the night before so that all I have to do is add the wet ingredients, mix and cook.  This ...

Yes, I realize that we are almost half way through September and I have yet to publish a post for this month.  My apologies.  To make up for it, I have a double post of good fall recipes for you.  Here you go: Fall. I love it for so many reasons. The first reason being how everything outside is so beautiful. Trees are dressed in brilliant shades of warm colors. I love the crisp air. I love pulling out the sweaters and jeans. I love tailgating. There are so many wonderful things about fall, I haven’t even gotten to the food yet! I absolutely love fall foods. Low and slow stews, caramel apples, mulled cider, warm donuts…I could go on but I’m afraid I’d drool all over the keyboard.  What do you love most about fall? Game Day Cookies So here are the ingredients: first cool weather of the year, first weekend of college football and your husband is hosting a poker party. What does that add up to? Baking of course. I decided that those ingredients were the pe...

The first recipe I ever made up on my own came from a craving I was having for chicken enchiladas.  This was a while before I really got into cooking.  I was craving these enchiladas from a restaurant I loved and wondered how they made them taste so good. So one boring day, I decided to try the crazy idea I had of how they might do it and to my pleasant surprise, it turned out quite nice!  This recipe is by no means gourmet or authentic, but I have to say it does get some great reviews when I make it for other people.  It's a pretty quick and easy recipe, not many ingredients and certainly no complicated ingredients.  It's a good, comforting supper that is crowd pleaser.  Get creative with the toppings.  I like sour cream, tomatoes and maybe some guacamole (see Superbowl Guacamole post for recipe).  Serve this with Spanish rice and tortilla chips, and you've got yourself a Mexican fiesta!  Ole! Chicken Enchiladas 1 pound boneles...

(Sorry for the crappy picture.  It was night when I took it and couldn't get good light!) I do not profess to be a baker. I do love baked goods, but baking to me seems like a lot of work; lots of measuring and you have to be exactly precise. Then it seems since no two ovens are the same, it really is a crap shoot if the food will come out underdone in the middle and burned on the edges or just one big, black crisp. As you can tell, I’ve had some baking mishaps. It seems though that you get a much bigger reception when you bake something rather than make (a.k.a. cook) something. Even in this blog I find the biggest reactions to the things I make seem to be to the baked goods. I also sort of subscribe to the school of thought that if it is not made of chocolate, it is just not worth the calories. I do enjoy an apple crisp or strawberry pie from time to time but when I am craving something sweet, more often than not it is chocolate. I tossed that chocolate philosophy out the wind...

  Heat and humidity. When it’s been a heat wave like it has been the last couple weeks, turning on the oven or stove or standing over a hot grill is the least desirable thing there is; and after eating out for days on end, I needed to make up a dinner that was healthful, filling and refreshing. But then the eternal question….what to make for dinner? What would fulfill all these requirements? Sometimes when I over think a dinner question to death, I decide to just give up and let the culinary gods decide for me. Luckily, they were very good to me today. Someone at work graciously brought in their bumper crop of the most delectably ripe cantaloupe. My first plan for this melon was of course, breakfast. But as the melon sat on my desk at work, and the ripe melon smell kept wafting to my nose…my stomach started to get inspired. Who says melons just have to be for breakfast? I decided to make the melon part of dinner in a melon and prosciutto salad. For years I have seen recip...

If you have followed this blog for awhile, you’ll notice that I have a little love affair with peas (see Lemon Spaghetti with Pea Pesto). Not only do I enjoy their clean, bright taste, but I just love the vibrant, crisp green pearls on your plate. It’s like an accessory for your food, they dress up anything! Take this dish for example. Between the green pearly peas and the adorable farfalle it’s almost too pretty to eat. On a practical level (boo) they are cost effective and keep well in the freezer so you can always have them on hand. Peas are a healthy addition to any meal. Other vegetables must be so envious of the pea. This dish is a take on a recipe from my Everyday Food Cookbook. It was supposed to be Salmon Farfalle with Mint and Peas. A very spring dish. I, however, did not have salmon but decided shrimp would be a good substitute. I know there are cultures, the Mediterranean for example, that use mint in savory dishes but I have to say, I am not a big fan of it in my savory...

Sometimes it is hard for me to like fish. I was never a fish fan growing up and there are still many fish that I just can’t make myself like. That fishy smell and taste, and that worry that a fish bone might end up in my throat just kind of makes me nervous. Ok, I realize I am probably not turning you non-fish lovers onto fish with this description. But let me give you a few reasons that might make you open your mind just slightly to giving fish a small place in your diet. The oils in fish, especially the ones in salmon, are terrific for your body. Not only are they heart healthy, but they help make your skin, nails and hair more radiant – couldn’t we all use a little more shine to our hair and nails? That benefit alone forces me to set aside my prejudice and find recipes that make eating fish a more tasty and appealing option. This recipe is a great example for anti-fish converts. Salmon cakes are a great dish for lunch or light dinner. The Dijon mustard and scallions add flavor th...