I’ve been feeling dreadfully uninspired in the kitchen. My cookbooks all look the same. My recipe cards must be in Greek, and the aisles of the grocery leave me feeling nothing but blah. My pots and pans are sitting (gasp!) clean in their rightful places. I’m afraid they’re going to develop a complex.
I’m sure you’ve been here before. We’ve all been stuck in eating ruts, whether it’s making the same dish night after night, ordering the same greasy chinese, or suppering on crackers and yogurt because we just can’t muster the spark to create something delicious. But when you’re a food blogger, not cooking can put a serious dent in your culinary ego.
But you, my lovely readers and the reason for my internet existence, can help me out of it. Riddle me this:
What are your favorite recipes? What have you been cooking lately? What have you been dreaming about cooking lately? What are some recipes that you have stumbled across that have smacked you over the head and screamed, “cook me NOW”?
I need help. This is my 911 call. Only you can save me from this dry, barren wasteland where my creativity used to blossom. Leave your recipe, a link to your recipe, or even an idea for a recipe (I’m desperate) in the comments or email them to me at jenny (at) rainydaygal.com.
I will love you forever, kiss your feet, do your dishes for a month. I need to cook! Saute! Roast! Bake! Grill! Or else I will wither away and melt into a Jenny-shaped puddle on my kitchen floor. Here Lies Jenny Miller. She cooked once. And then she died.
-RDG
This is my most favorite cupcake EVER that I’ve made!!!
I call it the “Strawberry Lemonade” cupcake. SOOOO sooooo yummy!!!
http://javacupcake.com/2010/04/strawberry-lemonade-cupcakes/
Thanks, Betsy! Looks awesome!
This week my favorite dishes to cook have been Meatball Subs, Strawberry Cake, and Soft Pretzels. I’m happy to pass on the recipes to you if you would like.
I would love that, Jess! Thanks! Wait….how do you have any time to cook?
I have been dying to try some cherry coke float cupcakes, but I’m afraid I”m gonna have this baby tonight so I won’t be doing much baking for a while. Go forth and conquer for me!
Wow this is a tough one. If I was at home I’d be making your recipes. The lucy pasta is still calling my name. However I’m still working in IA so if you can find something to make in a microwave or just on a cooktop I’d be forever indebted to you. I really really want lasagna and enchiladas.
Did you ever see this one? It was blogged about quite a bit years ago – it’s oh-so yummy and I lighten it up with lowfat evap milk and it doesn’t lose a tastebud:
Pepperoni, Macaroni and Cheese
Salt
1 pound rotini or tube-type pasta
Olive oil
4 tablespoons butter, plus 1 tablespoon
1 teaspoon garlic, minced
4 tablespoons all-purpose flour
2 1/2 cups half-and-half (lowfat evaporated milk works great)
2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan
4 ounces grated Cheddar
8 ounces grated mozzarella
1 pound pepperoni, sliced thin (turkey pepperoni works great)
1/2 cup fresh bread crumbs
Cook penne in boiling salted water for about 5 minutes, or until pasta is very al dente (slightly undercooked). Drain in a colander, rinse slightly and drizzle with olive oil to prevent sticking.
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 375 degrees F.
In a large bowl combine 1/4 cup Parmesan, Cheddar, and mozzarella. Toss to combine.
Grease a 3-quart baking dish or casserole with 1 tablespoon of butter. Mix penne into the sauce. Spread half of it in pan. Sprinkle with 1/2 of the mozzarella cheese mixture. Top with 1/2 of the sliced pepperoni. Repeat with remaining ingredients.
Sprinkle 1/2 cup bread crumbs onto top of casserole and top with remaining grated Parmesan, 1/4 cup. Bake, uncovered, for 40 to 45 minutes or until the casserole is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.
Then there’s this dreamy concoction that’s easily crockpot-able:
Red-Cooked Chicken
Recipe courtesy Gourmet Magazine
2 pounds skinless, boneless chicken thighs, trimmed (I’d use half white and half dark next time)
1 cup water
1/4 cup soy sauce
1/4 cup sugar
3 tablespoons medium-dry Sherry
2 (1/4-inch-thick) slices fresh ginger, smashed
2 whole star anise
2 teaspoons cornstarch dissolved in 2 teaspoons cold water
2 scallions, chopped
In a 3-quart heavy saucepan over moderate heat, bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered. Cook until meat is cooked and tender, about 10 minutes.
Transfer chicken to a serving bowl and keep warm, covered.
Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
Pour sauce over chicken and sprinkle with scallions.
Cooks’ note: Use a paper towel to blot up any last bits of fat from surface of sauce after skimming.
Kay’s note: I marinated the chicken for about an hour beforehand then added sliced carrots to the mix once it was on the stove.
Please to enjoy!
Thanks, Kay! These both look lovely. Thanks for sharing!
And there’s always http://www.tastespotting.com/
I love your blog, and am happy to pass along some of the best recipes I’ve ever tried:
Tofu Makhani: http://prettypeasrecipes.blogspot.com/2010/06/tofu-makhani.html
Goat Cheese Quesadillas w/Green Chile Salsa: http://prettypeasrecipes.blogspot.com/2010/04/goat-cheese-quesadillas-with-green.html
Palak Paneer: http://prettypeasrecipes.blogspot.com/2010/04/india-palak-paneer.html
Veal Rollatini: http://prettypeasrecipes.blogspot.com/2010/03/italy-daring-cooks-challenge-risotto.html
Chipotle Mac & Cheese: http://prettypeasrecipes.blogspot.com/2010/03/chipotle-mac-cheese.html
Japchae: http://prettypeasrecipes.blogspot.com/2010/02/korea-japchae.html
Barley Pilaf w/Artichoke Hearts: http://prettypeasrecipes.blogspot.com/2010/01/barley-pilaf-with-artichoke-hearts.html
Porkolt Goulash: http://prettypeasrecipes.blogspot.com/2010/01/hungary-porkolt-goulash.html
Thanks so much, Heather! These all look amazing. Your blog is lovely.
Ah- hate it when this happens! This one broke me out of a rut recently…cheese tortellini with brown butter, garlic, chopped beet greens, walnuts, and shaved parmesan. FAST. EASY. DEEEELICIOUS. Just saute it all in a pan, very quickly, until the greens are just wilted (well, start the butter by itself first so it can work towards getting brown- then add the rest). Toss with cooked tortellini, top with parm, and voila! Serve with a simple green salad dressed with orange oil and strawberry balsamic.
Stay alive. No Jenny-shaped puddles, please.
http://www.npr.org/templates/story/story.php?storyId=128546653&sc=fb&cc=fp
I just came across this and had to share it. Maybe you can put your own twist on it?
ps. glad you made it out of your cooking ‘funk’.
Joan
Thanks, Joan! Those all look delicious! I’m glad I made it out of my funk too