Isn’t kid food secretly kind of the best? Mac and cheese bites, miniature sandwiches, mini pizzas, chicken nuggets. Are you seeing a theme here? Mini, mini, mini. It’s no secret that I think miniature things are adorable. Luckily for me, my fascination is right in line with the restaurant trends. Call it “small plates” or “tapas,” and apparently, you’re allowed to charge $1 per olive. So today, we’re making our own small plate, minus the big price tag, by taking chicken and turning it bite-size. But don’t worry – just because we’re making kid-sized food doesn’t mean we’re going kid-sized on the flavor.
Hi, there. I heard you like squash, so I roasted you some squash to put on your roasted squash. You with me? This is totally over-the-top squash madness, and I think you’re going to love it. It snowed here in Chicago for the first time yesterday. We’re not talking pretty snow either, we’re talking the hailing, sleeting, freezing wet stuff. I guess that means it’s winter. A night like that calls for a warm meal that will fill you up, and make your kitchen smell like fall.
Living in Chicago, I hear a lot of debate on what good pizza should be. Thin crust, thick crust, red sauce, no sauce, deep dish – the list goes on. While true Chicago deep dish fans might disagree with me, I tend to prefer traditional pizza on a standard night. I love how easy and versatile it is – pretty much anything you have in your fridge goes great on a pizza. Read More
I think I’m aging prematurely. When I first thought about what I love about this recipe, the phrase “busy weeknight” popped into my head. The idea of a “busy weeknight meal” brings visions of speeding home in my minivan to get dinner on the table for bouncing toddlers. Yikes. I’d like to think I’ve got a
few many years before that scenario describes my life.
Instead of that taboo phrase, let’s just say: you’re going to love this dish because it’s easy, and it’s quick. There. Now everyone, minivans or not, can get on board with this recipe.