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November 7, 2011 · 1:14 pm

Roasted Broccoli with Blue Cheese

 fall broccoli is a personal favorite.  Roasting broccoli is my favorite way to prepare!

Little Miss M picking broccoli

Broccoli, trimmed

olive oil


1/3 Cup crumbled blue cheese (or Gruyere or Gouda)

1/4 C bread crumbs (fresh would be great, I used panko)

Heat oven to 425.  Put the broccoli in a cast iron skillet (or roasting pan) and drizzle the olive oil.  Sprinkle salt.  Toss to coat in olive oil & salt.  Cook until the tops are browning a bit and stems are crisp-tender (10-15 minutes.)

Remove the dish from the oven and sprinkle blue cheese and bread crumbs on top.  Return to the oven and cook until cheese is bubbling (about 5 minutes.)  Serve!

a big shout-out to Clemson Blue Cheese.  GO TIGERS!  Ranked #5!!


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How to Peel Garlic in 10 seconds

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great advice on corn shucking

This YouTube makes me laugh so hard.

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Chocolate Chip Cookies

This is my new go-to chocolate chip cookie recipe.  Try it.  I promise you won’t be disappointed.   The addition of sea salt has rocked my world.  And the kitchen aid bowl scraper needs a whole post of its own…but for now I will just show a photo.

1 cup (2 sticks)  salted butter, softened

1/2 cup sugar

1 1/2 cup brown sugar

2 eggs

2 tsp. vanilla extract

3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour

1 tsp. smallish-medium coarse sea salt *please do not use table salt. 🙂 If you must use table salt, use 1/2 tsp.

1 tsp. baking soda

1 1/2 tsp. baking powder

2 cups/16 oz of semi-sweet chocolate chips


Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed). Add both eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.  (It’s a thick batter.)  Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.  Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Remove from sheet and cool on cooling rack.

** Creaming.  It says to cream the butter and sugars for 5 minutes.  That means 5 minutes.  Not until the butter and sugars have come together, but until light and fluffy.  Don’t compromise. Little Miss M likes to stand and watch the mixer all 5 minutes.  It’s better than TV!


Filed under Sweet tooth

Potty training in photos.


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Brown Bag Turkey

Brown Bag Chicken Turkey

So this recipe calls for a chicken, but I frozen a turkey (about 5 lb) and I’m attempting to cook through the meat in my freezer.  (That’s a whole different post to come…)  and thankfully, I had thawed the turkey in the fridge the past 2 days wondering what I would do with it for a Sunday lunch.  Then the sister sent me this recipe AND my sweet son woke up extra early this morning giving me plenty of time to roast a turkey BEFORE even taking a shower.  So when life gives you lemons…make, well, cook something.

the turkey before the bag

  • One 3- to 3 1/2-pound chicken (or 5 lb turkey)
  • Sea salt and freshly ground black pepper
  • 1 onion, cut in half
  • 4 sprigs fresh rosemary
  • 1 tablespoon ground hot Hungarian paprika

Preheat the oven to 400°F.

Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.

Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged turkey on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the turkey from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.

the turkey hiding in a bag

the previously mentioned sweet pumpkin son

**And yes, I took photos of a raw turkey early on a Sunday morning.  Judge me.  It is completely valid.**


Filed under Main Dishes