Who doesn’t like fried chicken? It’s salty, it’s crispy, it’s delicious. YUM. We get some serious fried chicken cravings every so often, but I don’t always love the grease, and it’s not something I’d feel awesome about feeding to my family. I did try making some buttermilk fried chicken once, about ten years ago… and there are reasons I haven’t tried again. Not only did I have to waste cups and cups of oil afterward, but it made the house smell like fried food for days! Also all that work and oil didn’t really feel worth it to fry up 4 pieces of chicken.
Sometimes I want that crunchy, salty, tender, chicken fried goodness without the mess and without feeling guilty that I’m feeding my family fried stuff. Enter CHEEZ-IT CHICKEN. It’s really good, and totally hits the salty crunchy chicken spot! Just try it once, and you’ll be sold! Some reasons you will love this recipe:
- It’s not actually fried. It’s baked.
- It has the crunchiness and saltiness of fried chicken.
- It’s basically a shake-n-bake recipe. Super easy to do!
- It uses just 4 common ingredients – chicken, Cheez-Its, sour cream, and butter!
- Super kid friendly. My toddler gobbled. it. up.
The chicken before it went into the oven.
So if you’re looking for a way to shake up your chicken routine (literally and figuratively!), try this out sometime!
I love me some good ribs. This recipe from my dad was my go-to favorite for a long time, but it takes about 3 hours to get that fall-off-the-bone goodness going in the oven. With my new Instant Pot
- Rub ribs, then place them in the Instant Pot with chicken stock and ketchup.
- Set on high pressure for 15 minutes.
- Cover with bbq sauce, and broil for 2-4 minutes.
YUM.
I can’t say I’ve liked everything I’ve tried in my Instant Pot so far. I’ve had some hits, like the ribs and this Beef Bourguignon I’ve done twice so far, and some misses, including a really disappointing kale and carrots recipe. These ribs are definitely a hit, though! We had friends over recently and it was a snap to throw these ribs together for dinner.
This recipe is pretty straightforward and simple, especially if you have some Butt Rub
My husband and I personally liked the ribs better when I made them with the rub recipe below, but we also enjoyed it with the Butt Rub
So if you are also figuring out ways to make the most of your Black Friday Instant Pot splurge, try this recipe out. It’s a keeper!
Black Friday got us. Black Friday got us good. Here is one example:
You know Black Friday got you good when you spend nearly $100 on something you didn’t even know existed earlier that morning. That’s what happened to me when my friend Diana advertised the Instant Pot Electric Pressure Cooker
And then I had to do all this research to figure out how to use this thing without blowing the house up. It’s actually way easier and safer than I had imagined… whew! But we’re kinda superdupercautious about everything in our household (like we actually unplug the toaster oven when it’s not in use… and we use it like 5x/day), so I felt I had to study the manual and all that.
Then it was time for recipes. The Instant Pot came with a recipe booklet, but who ever uses recipes from the booklet that comes with the thing? Really?
Actually, I did. I tried the creme brulee recipe from it, only because I fell for Costco’s half gallon of heavy cream again and didn’t have time to make ice cream. (FYI I think it’s worthwhile to make it the traditional, non pressure cooker way in the future). I guess I also tried the “Jasmine Rice” recipe from it, only because we needed some white rice in a pinch and for some reason our rice cooker takes foreverrrrr to make rice so I thought I’d try this “4 minute white rice.” Let me tell you now, though. Four minute rice doesn’t mean four minute rice. It means 1) let the pressure cooker take 10 minutes to get up to pressure, and then 2) add an additional 4 minutes to cook the rice, and then 3) add an additional 2 minutes to depressurize the thing before you can safely access the rice. So really, that’s like 15 minute white rice. Just so you know. Cuz I didn’t.
I first fell for huge, chunky slabs of dark chocolate shortbread when I made a pilgrimage to Extraordinary Desserts in San Diego. If you enjoy sweets and are ever within a 50-mile drive of the place, you MUST GO. There are two locations. Go earlier if you don’t want to be disappointed, because stuff sells out pretty quickly. Karen Krasne, please, please open up a shop in Norcal. Please. I bought your book
One thing the gorgeous cake book does NOT include is a recipe for Karen’s extraordinary chocolate shortbread, though, so I’ve been on a mission to make something as close as possible. Her shortbread is not dry and sandy and crumbly like your typical shortbread (which I also love, but in a different way). It’s huge and mouth-filling and intensely cocoa-y in a way a small shortbread cookie could never do. I’ve tried a number of chocolate shortbread recipes in an attempt to recreate hers, and recently re-tried one that, for some reason, I passed up before: Dorie Greenspan’s World Peace Cookies. It got a second look because my friend Diana, over at Chomping Board, made some for us while we were providing her with a meal delivery (talk about hospitable!). I was sold. I went home and got to work on the new recipe that very week.
After making Dorie’s cookies according to her recipe- dainty little teatime circles- I decided to double the recipe and make huge rectangular slabs of it in an attempt to imitate the ones at Extraordinary Dessert. So I tweaked the preparation a bit and… GUYS, IT WORKED! Mine came out with the same parched-desert-looking crinkles across the top, the same melt-in-your-mouth chocolate discs throughout, the same moist-sandy texture I loved. Most importantly, you could really sink your teeth into each intensely cocoa-y bite the same way you could with hers. Yes, they sink in. Like I said, not your typical shortbread. Better, IMHO.
Thank the Lord for Costco pounds of butter and Costco tubs of cocoa powder.
This is my new addiction. Make it yours.
It’s officially autumn and even though it’s still hitting the 90’s here, I’ve decided it is definitely soup-making time again! Who am I kidding, I make soup all summer, too. It’s just such a delicious way to get in those veggies! Here are three of my all-time favorite soup recipes. I can’t say I like any one more than the other– it’s really just what you feel like. I WILL say that these are all pretty simple to spin together, and have always been a highlight with any meal I serve it with!
This recipe should be a staple in your soup arsenal simply because it is SO easy to make and SO satisfyingly delicious. Everyone’s tried it, most people like it, and after you make your own version, your family is sure to love it! I personally like to brown my squash and onions a little longer for a roasted flavor and keep mine on the thin side with a little more broth, but you can adjust it however you like! TRY IT IF YOU HAVEN’T! You won’t regret it! (And if you can, go for the Costco or Trader Joe’s pre-cut squash. Saves a lot of work and time!)
#2: Creamy Zucchini and Garlic Soup
This stuff is so addictive. You won’t even believe you drank the equivalent of a whole zucchini when you down a bowl of this soup- it’s SO TASTY, creamy, and delicious! I can’t even describe to you what it tastes like– you really just have to try making this yourself to believe how good it is. The process for making this is pretty much the same as the butternut squash soup (i.e. saute, simmer, blend), except whole zucchini is easier to work with and you use a lot more garlic. If you serve this to guests, they’ll swear you added a cup of cream to it, and you can proudly tell them that no, this creamy concoction is indeed cream-less. (Okay, there’s a little bit of butter in there, but not enough to make it feel unhealthy!). This one is a staple because zucchini seems to be pretty plump and available year-round, so I can throw this soup together any time I feel like fancying up our dinner menu!
#3: Roasted Cauliflower and White Cheddar Soup
This is a combination I would never have dreamed up, and I have the Internet and probably Pinterest to thank for one of my favorite new flavor combinations. If you’re like me, cauliflower soup just doesn’t sound all that appealing, but I BEG YOU– give this a try and let me know what you think!! IT’S SO SPECTACULAR. I know I just said this about the zucchini soup, but I think I mean it doubly for this one: you just can’t really imagine how amazing these flavors taste together until you try it! I mean, I think roasted cauliflower is pretty good. And who doesn’t like some cheddar? But when these flavors are roasted and melded together, it’s heavenly. Seriously. For a shortcut, get some pre-cut cauliflower from Costco, whirl this together and just try and tell me with a straight face that you didn’t love it. Mmm so cozy comfy heart-warmingly good…
If you have an easy and go-to soup recipe you love, please send it my way! I’m pretty happy with my top 3, but always happy to try others! 🙂
There’s a reason these pumpkin pancakes have 2k fans on allrecipes.com. A very good reason. Even though I just posted a recipe for whole wheat blueberry pancakes, these are actually my favorite type of pancakes to make! And really, when the leaves start turning color and there’s a chill in the air, nothing beats starting your morning with pumpkin pancakes and a foamy mug of hot cocoa (my favorite recipes here and here (salted caramel))! Not that we’re getting much of a chill in California these days, but you know. Back in the day when there were cool October mornings… *nostalgic sigh*
Don’t fret if you don’t have all the spices on hand. I rarely have allspice around, and just up my cinnamon a little and call it a day.
This stuff is SO good. SO simple. SO perfect for a busy night when I still want something REALLY REALLY DELICIOUS to eat. This dish makes me eat about twice as much pasta as I normally do because this buttery, lemony angel hair pasta is completely addicting. It’s one of my favorite recipes from Ina, because it uses such basic ingredients, but comes together in such a perfect way when you bite down on that perfectly roasted shrimp and the delectable, tasty pasta. I feel a symphony of happiness in my insides, much like Remy’s blissful strawberry and cheese moment in Ratatouille:
Seriously, if you like shrimp, lemon, and butter, you have to try this. It’s super easy to throw together, yet makes me feel like a gourmet chef every time I make it. I usually pay over $20 when we eat out for pasta, but often think I’d be even happier eating this (so would my wallet)! Even better, I recently discovered great quality frozen shrimp at Sprouts (thanks for the rec, Dad!) so most of the ingredients to make this are already in my pantry and freezer all the time. Didn’t get a chance to go grocery shopping yet? No problem! Pick a couple lemons from your backyard and everything else should be in your pantry or freezer already! Convenient, right?
To keep dinner nice and simple, I usually serve this with roasted veggies like asparagus or brussel sprouts. Just toss them with some olive oil, salt and pepper and roast at 400 degrees F for about 15 minutes. It’s easy prep since your oven is going to be running anyway.
Thank you, Ina. Recipes like this are exactly why I have watched so many of your shows and own two of your cookbooks. Keep ’em coming!
Because it’s 100 degrees.
And because it tastes wonderful.
And because there is no Serendipity 3 near my home.
And who doesn’t want frozen hot chocolate made the way it’s done in an ice cream parlor?!
And did you know you were paying $8.95 for 6 oz. milk + cocoa + sugar + ice?! Cuz that’s all it takes to make this incredibly satisfying, throat-cooling, hit-the-chocolate-spot treat!
The proportions on this recipe are perfect. Enjoy!
I promise I’m not becoming a super health nut (har har). But a friend wrote glowing reviews about making cashew milk on Facebook, and curiosity got the best of me. Plus, the recipe was promisingly simple: 1) Soak cashews for 4 hours, then 2) Add water and some simple flavoring and blend.
As she wrote about various types of nut milk, all-capped words like “SO GOOD!” and “AMAZING” stood out to me, not to mention “It tastes like chocolate milk even without the chocolate!!” (hazelnut milk, that is). Well if that doesn’t pique your interest, I don’t know what will.
Plus, I had this huge tub of cashews I had bought at Costco to make these grain-free waffles (thanks to a tempting photo from a friend on Instagram) and had plenty to use up. So last week, I threw a cup of cashews into some water and the next morning, I whirred it up to make the lovely bottled concoction pictured above.
It was YUMMY! Creamy, cool, refreshing. It reminded me a lot of how I like to jazz up my vanilla almond milk, since I add honey, cinnamon, and vanilla extract to that, too. But much creamier. Although I’ve never attempted a nut milk from scratch before, it was a much easier process than I had expected. No straining or anything. That means few dishes, little hassle, and no waste! I thought my Vitamix had something to do with the super creamy and smooth consistency of the milk, but the original author of the recipe says any ‘ol blender will do.
I thought it’d be a one-time recipe experiment, but after I finished the last glass, I found myself craving more, so not only did I blend up another big batch and finish up the last of my cashews, but I got a WHOLE NOTHER TUB of the nuts so I could keep going! I’ve made several batches now. I’m kind of addicted to the stuff now. Who would have thought?? I feel healthy adding a glass to my morning breakfast– it’s easy protein and tastes darn delicious! I recommend. Try it and let me know what you think!
I’ve never thought of myself as much of a grape person, but when my friend Hanna told me about this recipe, I knew I had to try it. Because I will pretty much do anything Hanna tells me to do. She has never steered me wrong.
Plus, it seems grape sorbet and I were fated to happen. You see, one Thursday, I was at Costco, and this sample lady kept calling out, “THE SWEETEST GREEN GRAPES YOU WILL EVER TRY IN YOUR LIFE! HAVE SOME GREEN GRAPES! THEY’RE THE SWEETEST GREEN GRAPES YOU WILL EVER TRY…” So of course I had to have some.
Maybe it was the clever packaging–they were called Cotton Candy Grapes–but seriously, when the juice squirted into my mouth, I felt like I was transported to a carnival. It may have just lasted for a second, but I swear the cotton candy taste was there. It made me very suspicious of the grapes, actually… but since they said ORGANIC and I happen to trust Costco very much, I picked up a basket.
Good decision, JoEllen. Because that left me with plenty left over to eat, even after tripling the green grape sorbet recipe.
The sorbet was bright and refreshing and would make an excellent palette cleanser. It was also very easy to make. I thought my grapes might be sweet enough without the extra sugar, but something about freezing foods makes them taste less sweet, so I’m glad I kept the sugar in the end.
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