Our Best One-Dish Dinners – Bon Appétit.
I love one-dish dinners, especially during the weeknights when getting dinner on the table can sometimes seem hectic as you try to figure out what you can do. When you are able to get your meat and vegetables all in one place and have only one pot to clean up, it is a great night! Bon Appetit has put together 21 of their best one-dish dinners that you can try for any night of the week when you want a great meal with easy clean-up. Check it out!
Our Best Camping Recipes – Bon Appétit.
One of the favorite summertime (or really any time of year) pastimes is to go camping. Just because you are going camping does not mean you cannot eat a great meal along the way. All it takes is bringing the right ingredients, tools (don’t forget your cast iron pan) and a campfire and you can have fantastic meals during your trip. Bon Appetit has put together 25 camping recipes that are perfect for your next outdoor trip. Look them over and see what you can make next time you go camping. Check it out!
Father’s Day Recipes to Make For Dad – Bon Appétit.
Father’s Day is just a few days away and coming up with a nice meal to treat Dad on Father’s Day would be a nice way to cap off the day. Whether it is making his favorite dinner, favorite dessert, ideal breakfast or just his favorite beverage you can make something and let him know he’s special to you. Speaking as a dad myself, it makes you feel great when others take the time to show and tell you their appreciation of what you do. Bon Appetit has put together 31 recipes that are perfect for Father’s Day so you can show Dad just how awesome he is. Check them out and have a Happy Father’s Day to all of the dads!
Dishes to Bring to an Outdoor Party.
My apologies for not posting as regularly as I would like lately. Work has gotten the better of me and I just have not had enough free time to get to everything. I am still cooking away and trying new recipes and accumulating them to put on, so I will be back to it when I get the time again. In the meantime, since it is coming up on that outdoor party and barbecue time of year where you may be going to different places, here are 36 recipes from Bon Appetit for great dishes that you can bring to any outdoor party as your contribution. You will find all kinds of great ideas listed here that can make a great addition to any buffet or party. Check it out!
20 Quick Meat Recipes Because You Need Some Food, Stat Slideshow – Bon Appétit.
For me, very often quick recipes are what it is all about when it comes to dinnertime, particularly lately with lots going on with work and Michelle traveling so often. These 20 recipes from Bon Appetit help to give me (and you) some quick ideas for meals using a meat when you don’t always have time to marinade or cook a long, big meal. Check it out!
Biscuits are great to go with just about any type of meal at any time. I like to make a big batch of biscuits so that we have them around to have with various dinners or to go with breakfast with an egg and some bacon or just warmed with some butter for a nice snack now and then. The great thing about biscuits is that there seems to be an endless number of biscuit recipes and most of them are really easy to make any time you might like one. It is usually just a matter of having a few ingredients on hand to get started and you can have them for any meal you like. I liked this recipe from Bon Appetit for salt and pepper biscuits for a little bit of a different flavor.
Salt and Pepper Biscuits
3/4 cup sour cream
4 tablespoons heavy cream, divided
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper plus more
2 cups all-purpose flour plus more for surface
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
Flaky sea salt
Preheat the oven to 425 degrees. Whisk the sour cream and 3 tablespoons of the heavy cream in a small bowl. Pulse the baking powder, kosher salt, sugar, 1/2 teaspoon of pepper and 2 cups of flour together in the food processor until they are combined. Add the butter and pulse the mixture until it is the texture of coarse meal with a few pea-sized pieces of butter remaining.
Transfer the mixture to a large bowl. Using a spoon, mix in the sour cream mixture, then gently knead the mixture a few times just until a shaggy dough comes together. Use a light hand with this part so you get tender biscuits; be careful not to overmix the dough.
Roll out the dough on a lightly floured work surface until the dough is about 3/4-inch thick. Using a biscuit cutter, cut out the biscuits, re-rolling the scraps as needed so you can use all of the dough. Place the biscuits on a parchment paper-lined baking sheet and brush the tops of the biscuits with the remaining 1 tablespoon of heavy cream. Sprinkle the biscuits with the sea salt and more black pepper. Bake until the biscuits are golden brown on the tops and the bottoms, about 15 to 20 minutes. Serve the biscuits warm with butter, if desired.
You could make this dough about 6 hours ahead of time if you want and just chill it until you are ready to use it. You get a really nice tangy flavor from the sour cream in the biscuits and I liked the mix of the salt and pepper with each one. I cut smaller biscuits than the typical 2 inches of biscuits so I got more from my batch. The recipe indicates you can get 8 2 1/4-inch biscuits if you use the larger cutter. they were perfect to go with our meal and are great to have with soups, stew, chili or just to have on the side of any beef or poultry meal that you have. As I said, they are also great for breakfast with some egg, bacon or sausage or just by themselves with a cup of coffee or tea. You do want to be careful with the kneading and overmixing so you do not get tough biscuits, which has happened to me before. A light touch seems to work best here.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
This is one of those times of the year where you can actually get a leg of lamb or a portion of a leg of lamb at a reasonable price so I usually try to get one to do something with it for a special weekend meal. If you are intimidated by trying to cook a leg of lamb since it can be quite large and seem like it would be tough to cook, there are smaller portions you can get or even boneless legs that have been butterflied that may cost a little bit more but are easier to work with. this particular recipe that I cam across from Bon Appetit makes all of that difficulty go away for you. This slow-roasted leg of lamb leaves you with the easiest leg of lamb you will ever have to carve as it simply falls off the bone for you. it is easy to make and provides you with a really succulent meal.
Slow-Roasted Andalusian-Style Lamb and Potatoes
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
2 tablespoons kosher salt, plus more for seasoning
4 bay leaves, divided
3 pounds Yukon Gold potatoes (about 6 to 8), peeled and cut into 1/4-inch slices, divided
7 tablespoons olive oil, divided
Freshly ground black pepper
1 3 1/2 – 4 pound bone-in leg of lamb
2 pounds tomatoes, cut into 1/4-inch slices
2 onions, cut into 1/2-inch slices
2 cups dry white wine
Preheat the oven to 350 degrees. Combine the garlic, thyme, and 2 tablespoons of kosher salt together in a small bowl. Using your fingertips, rub the mixture together until it resembles the texture of wet sand. Larger pieces of garlic will still remain. Set the mixture aside. Crush the bay leaves.
Combine half of the potatoes with 1 tablespoon of the olive oil and 1 crushed bay leaf in a large roasting pan. Season the potatoes with salt and pepper and toss them well to coat them. Spread out the potatoes in a single layer in the bottom of the roasting pan.
Place the leg of lamb on top of the potatoes and rub the lamb with the garlic mixture. Layer the tomatoes, onions, the remaining 3 crushed bay leaves and the remaining potatoes around and up the sides of the leg of lamb, seasoning them with salt and pepper and drizzling the remaining 6 tablespoons of olive oil as you go along. The lamb will be nearly covered. Add the white wine to the pan and cover the pan tightly with aluminum foil.
Roast until the lamb is very tender, about 3 to 4 hours. Remove the foil and increase the oven temperature to 425 degrees. Roast, turning the lamb halfway through, until the lamb is golden, about 20 to 25 minutes longer. Let the lamb rest in the roasting pan for about 15 to 20 minutes.
Pull the meat from the bones in large chunks. Discard the bones and any fat. Place the meat and the vegetables together on a large platter. Skim fat from the surface of the cooking juices in the pan. Spoon some of the cooking juices over the lamb and the vegetables and serve the remained alongside the lamb.
I have to say that this may be the best lamb recipe I ever tried. The lamb easily fell off the bones and was almost like a pot roast or a pulled pork after it had been slow cooked. The braising it goes through in the oven is fantastic and the whole house smelled great while it was cooking, but the lamb itself had fantastic flavor even with just the simplest spice mixture of garlic, salt and thyme. The potatoes were fantastic as well and really added nicely to the dish. You certainly don’t have to worry about any carving of the lamb since it falls right apart for you and every agreed it was a great way to cook the lamb and one I will certainly try again.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
If you have spent any time following my blog here you know that meatloaf is always been one of my particular favorites. I am pretty willing to try just about any recipe that comes along when it comes to meatloaf which is because I like to try different things with it and I do enjoy it. You can look back in the archives here and see the many different recipes that I have tried from different places like Alton Brown, America’s Test Kitchen, different Food Network chefs and many other recipes that I have tried over time. When I saw the listing from Bon Appétit in an article they did last month for what they say is the best beef and bacon meatloaf recipe out there I figured it was not going to be too long before I tried it out. Sean particularly likes it when I make a meatloaf that incorporates baking in some way and this one looked like it was pretty good bet to taste good so I knew I was going to give it a try.
Bon Appetit’s Best Beef and Bacon Meatloaf
1 tablespoon olive oil
1 onion, grated with the large holes of a box grater
1 garlic clove, finely chopped
3/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
1/4 teaspoon cayenne pepper
3/4 cup chicken broth
1/2 cup chopped fresh parsley
2 eggs
2/3 cup fine breadcrumbs
1/2 cup finely grated Parmesan cheese
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds ground beef chuck (15% fat)
6 thin strips of bacon
Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil, then parchment paper. Set the pan aside.
Heat the olive oil over medium heat in a small skillet. Cook the grated onion and garlic, stirring occasionally, until both are very soft, about 4 to 5 minutes. Transfer the onion mixture to a large bowl.
Meanwhile, bring the ketchup, apple cider vinegar, brown sugar, and cayenne pepper to a boil in a small sauce pan. Reduce the heat, and simmer, stirring occasionally, until the mixture is slightly reduced and syrupy, about 5 to 6 minutes. Transfer 2 tablespoons of the ketchup mixture to a blender; add the chicken broth and parsley to the blender and blend the mixture until it is smooth. Set the remaining of the ketchup mixture aside.
Add the chicken broth mixture, eggs, breadcrumbs, Parmesan cheese, kosher salt and pepper to the onion and garlic mixture. Mix the ingredients together until they are combined well. Add the ground beef and mix well with your hands to combine everything. Transfer the meatloaf mixture to the prepared pan and form the mixture into a long log (about 12″ x 5″), smoothing the surface of the mixture. Spread the reserve ketchup mixture over the top of the meatloaf and drape the bacon pieces in a crisscross pattern over the meatloaf, tucking the pieces underneath the meatloaf. Bake the meatloaf until an instant read thermometer inserted into the center registers 165° and the bacon is crisp, about 70 to 80 minutes. Allow the meatloaf to rest for 10 minutes before slicing.
I do have to say that while it may not be the best meatloaf I have ever had, it is certainly one of the top that I have made. The glaze that is used for the meatloaf is very tasty and the combination of the brown sugar, cayenne pepper, vinegar and ketchup really does seem to make a difference. Using chicken broth in the meatloaf mixture was something new for me but it did add a nice layer of flavor and there was just the right enough breadcrumbs to hold everything together nicely without completely drying out the meat. Of course, the bacon is always a nice touch to put on top of the meatloaf and actually I found that draping the bacon in this particular manner seem to work pretty well as it added good flavor to the meat without completely overpowering the dish. I will definitely try the recipe again as it was one of the tastier choices for meatloaf I have tried in a while.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, and enjoy your meal!
Dark Meat Chicken Recipes – Bon Appétit.
While sometimes boneless chicken breasts can be a great answer to make for dinner, I find you can get a lot more flavor out of chicken thighs and legs and use them much more often myself. They also are usually a lot cheaper to buy so you can get a better deal than the white meat. Bon Appetit has put together 25 recipes of dark meat chicken that you can add to your cooking rotation of tasty meals. Check it out!
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 