I wanted to thank you so much for watching my Creamy Mashed Potatoes video and weighing in last week! I read every comment and the feedback was so helpful as I plan the next several cooking videos. Great suggestions, guys—some of it I never would have thought of myself.
Your suggestions will be reflected in the next round of videos I shoot later this month. In the meantime, I wanted to share this video with you, because this happens to be one of my favorite side dishes of all time (and I think it’s one of the prettiest—look at the color!) I filmed this the same time I filmed the mashed potatoes, and it was lots of fun.
The printable recipe is on my original post if you like to print things out: Beautiful Brussels Sprouts post w/ printable recipe
And here it is in living color!
Man, oh man. Is there anything better than a patty melt? This one’s big enough for you and your sweetie (or buddy) to share! It’s positively dripping with cheese, onions, and all the things that make a patty melt wonderful. (Tip: If you prefer a thinner patty, simply halve the amount of ground beef in the video. I was going for big and bold! Ha.)
Here’s the old step-by-step recipe and a link to the printable recipe if you need!
Enjoy the video, and enjoy the patty melt!
Below is my Crash Hot Potatoes video! This remains one of my favorite side dishes since I first posted about it a long time ago, in a galaxy far away. They’re so easy to make and are great next to steak or chicken! I’ve even used tiny new potatoes and served them as a little appetizer next to a flavorful creamy dipping sauce. They never get old!
Hope you enjoy the video!
I made this very simple, very tasty chicken dish for a late lunch last week in an effort to clean out a bunch of random ingredients from my fridge, which is still going on, by the way. I had chicken that was about to expire, grape/cherry tomatoes that were kind of getting old/soft, and I was hungry, man!
This is what I made. I loved it!
By the way, in order to get this angle, I had to lean over my kitchen sink and rotate 90 degrees to the right. During this maneuver, I slipped and slammed my love handle onto the rim of the sink, and it now hurts.
Wasn’t that a beautiful story? IT’S ALL FOR THE BLOG!
First things first: Preheat the oven to 375 degrees.
Here’s my latest video! It’s Perfect Iced Coffee, I’ve made it for years, and it’s life-changing.
This video was shot after you all gave me so much great advice for my recipe videos, and I tried to implement many of your suggestions such as prep time, serving size, and zooming out a bit. (I also threw in the Cast of Characters!) Lemme know what you think!
Here’s the video. Again: This stuff is lifechanging!
I’m shooting new videos today! I’m armed with your feedback and looking forward to sharing them with you in the coming weeks. I wanted to paint my nails all different colors for the videos, but that didn’t pan out—just like no plans to have nice nails ever pan out for me. But since “have nice nails” wasn’t on your list of suggestions for videos, I won’t worry about it!
So today I’m sharing one more video from the old batch (well…November! Ha.) It’s my favorite pecan pie ever, and in case you like to make pies for Christmas in your house, this is definitely one you should try
Hope you enjoy. See you soon with my naked nails!
I have been doing some more cooking videos and have been experimenting with the style. Before Thanksgiving, I shot a handful of videos like the one below, the idea being that I wanted them to look more like my cooking posts in terms of the angle.
Watch below and let me know what you think! I’m planning my food blog content for 2018 because I want to get back into the foodblogging swing of things, and I want to do more and more videos to keep things fun. Let me know what you like to see in a food video so I can make sure I’m going to have more than one viewer (me.) Ha!
So just let me know: Do you like the angle? The pace? The music? The sound effects? Anything you don’t like? Anything extra you’d like to see? Thank you for the feedback!
There’s not much I love more than grilled vegetables. As delicious as a vegetable already is, something happens during the grilling process that makes me want to propose. And not to a man! To the grilled veggies themselves.
Grilled vegetables are a great sandwich filler, and you won’t even think about the fact that there’s no meat anywhere in sight. I love this make-ahead sandwich because . . . well . . . you can make it ahead of time. Ha ha! Actually, it’s best if you make it ahead of time and let it get more and more wonderful. By the time lunch rolls around, you’ve got a little miracle on your hands.
I mean in your hands.
I mean in your mouth!
Doctoring up a good pancake mix is one of the secrets to happiness when it comes to breakfast time in our crazy household. I don’t feel guilty about it at all, because there are so many great, wholesome pancake mixes available now, and also because once you add all the fun adornments, you’d never know it wasn’t all homemade.
(Note: I used Bob’s Red Mill whole-grain pancake mix here, and that mix calls for the eggs and oil as noted below. Adjust for the mix you use!)
Don’t tell anyone, but I do actually have a handful of recipes in my upcoming cookbook that I can absolutely say are my favorites. Of course, I love every recipe in the book else they would have been rejected, terminated, fired, and nixed long ago. But there are just a few that I love a teeeeeny bit more than the others, much like I always loved Charlie a teeeeeny bit more than the other dogs. I can’t believe I just said that out loud. But I’m getting up there in years, and more and more I’m finding that I have things I need to say and by golly, I’m going to say them!
(I can hear you, along with my parents, saying “Um…I don’t think you’ve had any problem expressing yourself up until this point.” You think I don’t hear you but I do.)
(Also, please don’t be mad at me for saying that I loved one of my dogs above the others. At least I wasn’t talking about my children! And if you’d ever met Charlie, you would understand. I miss the malodorous ol’ fella.)
(Never mind! Forget I said anything! I’m already regretting expressing myself.)
Anyway, this blessedly easy sheet pan meal is way up there on the list for me. Sometimes I forget there’s chicken involved and I eat all the...
Weeks and weeks ago, I asked for your help with naming my new cookbook! I was stumped, absolutely stumped, and you weighed in on a poll and also offered a bunch of new suggestions.
Up until about three weeks ago, I still hadn’t made the final decision, so with the help of a couple of my friends, I did one last review of your ideas, considered my previous title versions, looked over the recipes, and came up with the title (and subtitle) that I think best fits the cookbook…
And here ’tis! Come and Get It! Simple, Scrumptious Recipes for Crazy Busy Lives is the title, which is totally different from “Easy Does It,” which was my original choice, but that’s how I roll. I just couldn’t shake the feeling that I hadn’t yet landed on the right title, and I’m glad I cried out to you for help. Ha. Thank you so much for your amazing suggestions, everyone! Just reading through all of them really helped me a lot, and I’m glad that when my cookbook comes out this October, there won’t be a blank space where the title is supposed to be.
As promised, I will reach out to everyone who suggested “Come and Get It!” in the day or two following my original post, and I’ll be sending you early copies of the cookbook...
There’s no evading this simple truth of the universe: Sausage and egg casserole is one of the greatest breakfasts there is. It’s retro (80’s bridal showers, anyone?), it’s satisfying, it’s flavorful, and best of all, it’s family friendly.
These are individual versions of the original, and they’re great. I love making them for the Drummond kids. The Drummond kids love it too, haha. They’re delicious fresh, of course, but they’re a good thing to keep in the freezer, too! You can find different versions everywhere with everything from chorizo to ham to mushrooms, so rest assured you can add anything you want and they’ll still be delicious!
This is hardly a recipe at all, it’s just so simple and easy. And that’s exactly why I wanted to post it here! It’s just a lovely pan of shrimp and tomatoes, cooked in the oven until the tomatoes just start to burst, and it can be served with bread, pasta, or just a simple salad.
(Or if you want to get sassy, pile it onto a hoagie bun with some spicy mayo and call it a sandwich!)
There’s nothing complicated about this super-quick, super-easy dinner! It’s for those days when you’ve been shuttling kids, washing mud off the dogs (what’s the point, anyway?), working on projects, and just trying to keep your head on straight. I’ve never, ever made this for dinner and not watched it completely disappear. It’s just a big, yummy taco explosion without the need for assembly!
Here’s how to make it.
Here’s a good thing to throw together for a cocktail party, get together, bash, gathering, soirée…or night in front of the TV watching old movies! It can be as easy or complicated as you have time for, and you can use as fancy or un-fancy a platter (or board) as you’d like!
This is my favorite way to eat, where there is just no end to the little combinations you can put together.
I used a large 3/4 size sheet pan—this is in between a half-sheet pan and a full sheet pan, for those of you who, like me, are bad at math. Ha—with a large piece of parchment. But you can use any size you want! Or you can use any of the following:
Different sizes of cake stands
Then here’s what I put on the board…though again, use your imagination!
Grilled half-slices of good sandwich bread (or you can use crackers, flatbread, pita wedges, baguette slices)
Melon wedges (or you can use pears, berries, grapes, the works)
Brie wedges (or whatever cheese suits your fancy)
Jarred pesto (I used storebought, but make yer own if you have time!)
Marinated mozzarella balls (just a little olive oil, vinegar, salt, pepper, and seasoning)
Prosciutto slices (why do they look so pretty when they’re in piles...
But I was hungry. And by golly, I was going to figure something out! Thank goodness for pantry staples. And that bag of broccolini that was languishing in my produce drawer.
Here’s how to make this plate of wonder.
A “mistake” (which you really can hardly call a mistake because they taste great no matter what) I can make when making ribs in a slow cooker is cooking the sauce along with the ribs for the entire time. The problem with this is that the ribs give off so much liquid as they cook that the sauce will wind up watery and won’t stick to the ribs. So I add the sauce after the ribs have cooked—works much better!
If you’re a fan of ribs that fall smooth off the bone . . . you’re in for a heavenly experience right here.