My Herbs and I: A Complicated Love Story
Once upon a time — a couple of months ago, in fact — I tried my hand at growing a series of herb plants on the galley kitchen’s big windowsill. I’m a fan of growing and cooking with fresh herbs whenever it’s feasible (check out this post for more herbalicious ideas!), and with pots, seeds and soil in tow, I made my move.
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.
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.