My go-to fish recipe comes from one of my favorite cookbooks, Mark Bittman’s Kitchen Express. The fish fillets are smeared with a paste made from garlic, oregano, olive oil, and lemon juice. Then they're baked for just eight minutes and sprinkled with olives. I make this recipe time and time again because it works with any kind of fish, it’s easy and made with ingredients I always have, and it consistently comes out delicious. This time I used fresh mahi mahi that we got on trip to the Texas gulf coast.
We discovered the slow cooker is by far our favorite way to cook turkey legs. When you do nothing more than add salt and pepper and cook low and slow, the meat ends up so tender you can pull it cleanly off the bone with your fingers. It tastes so delicious we end up with nothing left but a pile of shiny white bones and tendons. There are so many little bones in turkey legs a lot of it usually ends up not getting eaten. Carnivals are always full of people walking around with a carnage-covered turkey bone. The slow cooker totally solves this problem, and the flavor and texture of the turkey soar.
This is an outstanding cake. It is subtly sweet and fluffy. The fresh fruit is dreamy with just a touch of vinegar and sugar to bring out the seasonal flavor. The mascarpone whipped cream filling is to die for. I wrote on my printed copy of the recipe “Best whipped cream ever!” And it really is. The cake comes together easily, even though the instructions look long. Fresh fruit is such an easy and pretty cake topper, assembly is a cinch.
Texas Hill Country peach season is here! I got giddy with excitement at my first stop at my trusted peach guy’s roadside stand, and ended up with about 60 peaches. I just can’t resist peak season local fruit. I thought it would be a challenge to use them all, but it wasn’t. I used them all and I’m ready for more. Many of them went towards this peach vanilla jam. It is incredibly flavorful and not too sweet, so you really taste the peaches. It’s easy to make too.
We are healthy eaters, most of the time. Vacation is another story. When we went to the beach for a recent weekend getaway, I packed a ton of food to help us stay on track. I figured the more good food we had with us, the less tempted we’d be by the chips and cookies that usually figure heavily in our travels. Full disclosure: we still treated ourselves to one dinner out (mmmmmm shrimp po’ boy) and some chips while we were on the road. And I had an ice cream float one night- it’s the beach! I consider it a success, both the food and the trip overall. The key was bringing healthy foods we couldn’t resist.
This super simple slow cooker pulled pork recipe is such a treat. It is one of my favorite recipes to serve at a big gathering, to take on a road trip, or just to indulge. The flavors are inspired by the Hawaiian method of roasting a pig in the ground. I’ve actually roasted whole pigs in the ground several times and it always comes out amazing. This slow cooker recipe is amazing too. It is juicy, tender, and flavorful.
I have a major sweet tooth. Going sugar free is a real challenge for me. This tasty banana “ice cream” hits the spot. It has only three ingredients and is super simple to make. Really you just need frozen banana. I added peanut butter for flavor, which might be my favorite add-in for banana ice cream. Cocoa powder and almond butter are great too. I added coconut milk to make it easier to blend in my not-so-powerful mini food processor. If you have a powerful blender, you probably won’t even need the milk. This couldn’t be any easier or healthier given how indulgent it tastes.
This is hands down the best fennel dish I’ve made. The salad is bright, crunchy, and sweet. The fennel adds just enough licorice flavor without being overpowering. I started with a recipe from my favorite cooking blog, Smitten Kitchen, and substituted a few ingredients. I’ve posted a few recipes from Smitten Kitchen before: Garlic & Butter Roasted Mushrooms, Deb’s Decadent Hot Chocolate Mix, and Strawberry Summer Cake. I can always trust Deb for a fantastic recipe. I think we are foodie kindred spirits. I served the salad with cod roasted in lots of lemon juice. It was a light, refreshing, and fulfilling meal.
I have a confession to make. My lard didn’t come out pure white. “Oh no!” you’re thinking, “I expected so much more from you!” Well, maybe you weren’t thinking that, but I was thinking it about myself. I know what went wrong, so I hope you will still trust my tips on rendering your own lard. I blame it on my 11-year-old slow cooker. It has been cooking too hot lately and I vowed to replace it soon. But we ran out of lard and I decided it was time to make it again, overheating slow cooker be darned! The result was lard with a yellow tint and porky flavor. Fat that has been cooked more gently renders into white lard with little flavor, which is perfect for baking. The more flavorful and colorful lard will still be excellent for savory applications, but will lend a pork flavor to everything.
Salad dressing is so easy to make, I stopped buying it at the store long ago. This recipe is one of my favorites. It is tangy, bright, and has a nice crunch from the poppy and sesame seeds. I adore the delicate flavor, texture, and appearance of poppy seeds. The dressing is good on any salad and can also be used as a marinade. This week, I served it on a salad of strawberries, cucumber, red onion, and mint.
My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.