Highlight Reel

Roasted tomatoes

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Ricotta meatballs – thanks Dena for pointing me in the direction of this recipe… they came out awesome! You can find the recipe here!

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Here they are getting nice and brown… notice the change in pan. I need to remember to make meatballs in the non-stick skillet. While I love my le cruset… meatballs get stuck there a little too much!

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Simmering away in the sauce. I came across a great way to make marinara that is so quick and easy, but tastes like’ it’s been cooking forever. Smash about 6 garlic cloves and put them in the pot with about 1/4 cup of olive oil. When they start to get nice and toasty brown (but NOT burned!) add two cans of crushed tomatoes and a 1/2 teaspoon of oregano. Let simmer for a bit then add a few basil leaves to the pot and taste for salt and pepper.

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My lovely Daikon radishes. Sliced into matchsticks along with some carrot to make a quick salad to go with the Vietnamese sticky chicken below.

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Fried rice as a side, one of Josh’s favorite meals!

This is the recipe I’ve used for years!

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Sticky chicken getting sticky!

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Served lettuce-wrap style with a little Siracha to make it spicy!!

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Chocolate-Guinness cupcakes with vanilla butter cream frosting! My sister in law Kim gets props for the beautiful frosting effort. I can’t frost a cupcake to save my life!

 

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Ebie gets the left over frosting!

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One of my favorite potato dishes. 3 ingredients: potatoes (I used the awesome Kennebec potatoes from my produce box), butter, salt. Slice potatoes about 1/4 inch thick – using a mandoline makes this SUPER fast. Then melt some butter in the bottom of a cast iron skillet and start layering your potatoes/butter/salt. Get a good sizzle going and then pop it in a 450* oven and cook for about 45 minutes. It comes out golden brown like this.

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Then flip it out onto a dish and you have these beautiful golden/crunchy potatoes on the top, and soft, buttery potatoes on the inside. I served it with a ribeye steak and some creamed spinach. TO DIE FOR.

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