Sometimes, I kill even myself with these puns.
Hello, lovely GKG readers! After letting my 1st Blogiversary fly by a few weeks ago (eeeeeeeoooops … that’s me, your neighborhood friendly GKG, riding the strugglebus), I’m formally recommitting myself to the blogging world. Readers, I love you all terribly, and I’m now back with a vengeance.
Now, onto the cookery!
Weeknight suppers got you down? Sick of PB&J? (Hard to imagine, but it does happen.) Looking for something lean, vegetarian-friendly and easy to prep? GKG’s got your back — try these Italian-Style Baked Eggs for a simple, subtly flavored dinner that’ll leave you satisfied without dirtying too many pots or resorting to that jar of Jiff.
The method? Bake the eggs in the oven!
Surprise: Baking the eggs in the oven is an almost foolproof method for whipping up something delicious. I first picked up on this idea from Gwyneth Paltrow’s My Father’s Daughter, and this tip also appears all over Pinterest when you search for brunch recipes and easy egg dishes. On Pinterest, there are all kinds of baked egg dishes like these:
Yup, drooling on the keyboard.
For my budding chef-friendly recipe, the directions couldn’t be simpler. And, frankly, the result couldn’t be more satisfying. The best part, though, is that once you’re comfortable with the method — which shouldn’t take more than your first try — you can mix, match and adapt ingredients and recipes to fit your tastes. Here’s to many an egg-friendly meal.
Back again with my 2013 Monthly Blogging Resolutions! As I posted a month ago, I’ll be tackling monthly resolutions about GKG all through 2013. Rather than a few year-long goals, I’ve broken them up into month-by-month challenges. Here’s to growth and new adventures! Want to read the original post? Check out all of my 2013 girls here!
Pop quiz, kiddos: What do you get when you combine broccoli, carrots, onions, celery, chicken, ginger, lime juice, teriyaki, soy sauce, sesame seeds, sesame oil, and chicken broth? (Phew! That was a mouthful … of tasty! … I kill myself.)
Answer: You get the best homemade version of takeout stir-fry you’ve ever made.
In my recent Googlings (Hey, if “Google” is a verb, then I’m making “Googlings” a noun. #englishteacher #stillfollowinggrammarrules?), I noticed a few recipes for unconventional breadings for baked or sauteed chicken breasts. Like these gems:
Once a week at least, I like to cook a vegetarian meal. This veg-erriffic food-fest is for a few reasons:
- I really like vegetables. Nom nom CRUNCH.
- I like to think, or at least pretend on a bad day, that I eat nutritiously.
- Soy is good. Seitan is also good (try it at Whole Foods). Edamame is muy delicioso. Bottom line: Meat substitutes are pretty tasty.
- It helps me save moola. Carrots are cheaper than pork chops. Winskies.
Note: This is a bird that has literally fallen off of its bones. As soon as I plucked it from the slow-cooker, this moist, delicate chicken threatened to collapse entirely. The slow cooking method ensures an incredibly tender chicken with flavor out the wazoo. Yes, wazoo. It’s a technical culinary term: the thing out of which flavor can apparently come?
Anyhoo; aside from my additions to the dictionary, this roast chicken is perhaps the easiest fancy-pancy Sunday dinner out there. If you’ve got a slow cooker and some time on your hands, this recipe is for you. And your friends. And your family. And that neighbor across the street who happens to like chicken. Because it makes a lot of chicken.