Last weekend was spent on the couch, just me and my big, bad cold. On Sunday, Danny got to work in the kitchen with this roasted chicken with clementines (via Alexandra’s Kitchen) for the second time. It is lovely with the slivers of bright orange and fennel crusted into crisp chicken skin. The slices of clementine roast alongside the chicken, becoming almost candied in the process and perfuming the chicken. It’s a keeper.
He also made more enchiladas, which we are really into lately. We’re playing around with sauces and fillings until we find a favorite to post here.
The other night we made pizza with lots of garlic, mozzarella, basil, prosciutto, and grapes. The grapes were such a good move. Inspired by this bruschette.
As I tried to get over a cold with a Will & Grace so-called binge-a-thon and cough drops, I decided it was time to try Heidi’s turmeric tea (via 101 Cookbooks). It is fantastic. Try it soon. Turmeric has anti-inflammatory properties and the honey is soothing to a sore throat, but I plan to throw this one in the rotation because it’s delicious.
We’ve also made Smitten Kitchen’s parmesan broth three or four times since Deb posted about it. Love this broth. I tried The Kitchn’s no-soak method for cooking beans in the oven (!) on one soup night. It’s a winning way to make beans. Just need to stop and stir a few times next time we go that route.
I’ve found myself surprisingly into my new Kindle. It’s always in my purse and makes it really easy to read a few pages or articles whenever I get a chance. A few nights ago I finished reading The Brief Wondrous Life of Oscar Wao and am now flipping through another novel. As far as cookbooks go, and those are definitely still best when I can hold the book in my hands, I’ve been reading through every recipe in Melissa Clark’s In the Kitchen with A Good Appetite. Her recipes are always great and each one in this book comes with a great little story.
If you’re looking for last-minute recipes for today’s game, how about Crispy Fried Chickpeas? Cornbread with Caramelized Apples and Onions will go over very well, I’m sure. There’s still time to make carnitas for tacos! These Baby Sweet Peppers with Quinoa and Chorizo are great for a crowd. Quick Pickled Peppers are a good addition for whatever your spread looks like. If you find yourself with leftover avocados once the guacamole is done, I suggest making fries. Don’t forget the pico de gallo!
I’l be back in a few days with something sweet.
p.s. I signed up for BlogHer Food in Miami in May!! Are you all going?