What I’m Cooking For Dinner

In this week's episode, I discuss our recent trip to the Rogue Creamery farm, butterflying a chicken, and using up leftovers in a lentil salad.  The Rogue Creamery farm is located outside Grants Pass, Oregon and their free dairy farm tour is a great weekend activity for families, especially if you are a cheese lover like me. The Rogue Creamery won the World's Best Cheese in 2020 for their Rogue River Blue, but all of their cheeses are excellent. You can find their cheeses on their website, at their store in Central Point, Oregon or at specialty grocery stores in the Pacific Northwest.  In this episode, I discuss J. Kenji Lopez-Alt's The Food Lab, which is a tome dedicated to the science of home cooking. If you want to learn more about the science behind what you are cooking, I highly recommend this cookbook. You can find it here: The Food Lab. Lastly, in this episode, I discuss making a lentil salad with leftovers. I was inspired by the My Favorite Lentil Salad recipe from Smitten Kitchen.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 

In this episode, I will be talking about pork vindaloo, strawberry tart, crispy tacos, pasta bakes, mustard soy salmon, and beef flautas.  Here is where you can find the recipes mentioned in this episode: Vindaloo from Recipe Tin Eats  Punked Strawberry Tart from Smitten Kitchen Everyday Classic Crispy Tacos from Homesick Texan What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 

This episode is a little different from previous episodes in that I spend quite a bit of time discussing ADHD and how it affects my cooking. Here are the recipes referred to in this episode: Creamy Tortellini Soup from Damn Delicious Sticky Ginger Rice Bowls from Pinch of Yum Jalapeno Popper Stuffed Chicken from Recipe Tin Eats Cat Buns and Turtle Melon Bread from Baking with Kim-Joy

The recipes referenced in this week's episode are: Chipotle Cheddar Chicken Burgers from Half Baked Harvest Cheesy Chipotle Adobo Chicken Quesadillas from Half Baked Harvest Spicy Peanut Tofu Bowls from Pinch of Yum Apple Cinnamon Babka from Sally's Baking Addiction

This week's episode features the following recipes: Gochujang Chicken Burgers with Kimchi Bacon Jam from Pinch of Yum Fall Favorite Maple Mustard Tempeh bowls from Pinch of Yum Pigs in a Brioche Blanket from Dessert Person Brioche Twists with Coriander Sugar from Dessert Person Instant Coconut Tandoori-Inspired Chicken from Pinch of Yum Chipotle Tahini Dressing from Pinch of Yum Creamy Chicken and Gnocchi from Damn Delicious Brunost-Caramel Cinnamon Buns from North Wild Kitchen Don't forget to follow us on Instagram at whatimcookingfordinner for behind-the-scenes sneak peeks, delicious food photos, and updates on upcoming episodes.

I know it's been a while. Like over a year. I'm sorry! Please forgive me. This episode is a little rough - no intro or outro song, all that jazz. Just me talking into my computer and trying to get things back up and running.  In this week's episode, I'll be talking about: Skillet Caprese Prosciutto Chicken from Half Baked Harvest Creamy Peach Pie Bars from The New York Times Golden Soup from Pinch of Yum Ham and Cheese Sliders from Averie Cooks Corn Fritters from Smitten Kitchen Salmon Quiche from Recipe Tin Eats Ground Beef Nachos from Recipe Tin Eats  

Join us for a special episode with my husband Al. In this week's episode, we will be taste testing several Harry & David products. If you have not heard of Harry & David, it is a premium food and gift company that is headquartered in Medford, Oregon. They sell directly through mail, online, and in some retail stores nationwide. We taste tested their chocolate covered cherries, assorted truffles, and deluxe meat and cheese basket.    You can find more of their products here: https://www.harryanddavid.com/

Salads are a great way to use up the odds and ends hanging out in your fridge. In this week's episode, we take a look at several delicious, main dish salads, an Asian inspired chicken dinner, a mocktail, an appetizer, and quite possibly my favorite carrot recipe ever.  This week's episode features: Rainbow Carrot Fritters (from the Clever Meal) with Whipped Blue Cheese Miso Maple Glazed Carrots from Just One Cookbook Crushed Peas with Burrata, Greens, and Olives from Nothing Fancy by Alison Roman Chickpea Salad with Whipped Goat Cheese and Date Miso Tahini Dressing  Spicy Pineapple Green Tea Lemonade Mocktail Warm Lentil Salad with Bacon Vinaigrette Thai Basil Sesame Cashew Chicken with Coconut Rice from Half Baked Harvest

In this week's episode, I discuss the following recipes: Easy French Dip Sandwiches (adapted from I Heart Naptime) with green goddess butter Thai black pepper chicken and garlic noodles adapted from Half Baked Harvest Turkey homemade hamburger helper or Turkey cheeseburger pasta adapted from The Novice Chef Caramelized onion and balsamic tomato tarts Sprouted purple broccoli tarts with blue cheese and hot honey Potato and corn salad with Italian hot chili pepper vinaigrette  Salmon sandwich with lemon caper mayo Several of these recipes will be released in an upcoming newsletter. If you would like to sign up for the newsletter, please follow the link here: What I'm Cooking for Dinner Newsletter Sign Up What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss the following recipes: Sheet pan noodles with pork Gochujang apricot glazed pork chops with sesame roasted broccoli with shrimp breadcrumbs Spinach macaroni and cheese  Sausage and chickpea spaghetti with whipped lemon ricotta Blue cheese and red potato tart from Smitten Kitchen Recipe for the sausage and chickpea spaghetti with whipped lemon ricotta Ingredients - Pasta 1 lb mild Italian sausage, casings removed ½ lb whole wheat spaghetti 1 large shallot, minced ¼ tsp chili pepper flakes 2 cups spinach, roughly chopped 2 cups cooked chickpeas (1 15 oz. can of chickpeas) Zest of a lemon Salt and pepper Juice of a lemon Ingredients - Whipped lemon ricotta (Note: this will likely make more than you would need)   1 8 oz container of whole milk ricotta Zest of one lemon ¼ cup of lemon juice 1 tsp black pepper ½ tsp salt 2 tsp olive oil    Directions   Heat on medium high heat. Brown the sausage and break up as cooking. Cook for about ten minutes.  Add shallot and cook for about two minutes.  Cook pasta according to the package directions. Make sure to retain 1 cup of pasta water.  Reduce heat to medium. Add chili pepper flakes, chickpeas, spinach, and lemon zest to sausage. Cook until spinach is wilted and chickpeas are warmed through - about three minutes.  Add pasta to the skillet. Stir in lemon juice. Add ½ cup pasta water and stir. If it needs more pasta water, then add it.  Blend all ingredients for the whipped ricotta. Serve on top of pasta or stir in. What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

Do you love cheese as much as I do? If you do, this is the episode for you. In this week's episode, I discuss a number of cheesy recipes that are sure to please you and your family. Up for discussion this week is homemade hamburger helper, queso fundido taquitos, prosciutto wrapped chicken with a sage butter sauce, and broccoli cheddar soup with dumplings. I specifically talk about how to swap out expensive ingredients for cheaper ones and the reasons why a sauce might break. All the recipes this week can be made in under an hour which is great for a busy weeknight.  Recipes can be found here: Prosciutto apple and sage butter chicken with cider pan sauce  One pot broccoli cheddar and dumplings Healthier homemade one pot hamburger helper Queso fundido taquitos   What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In celebration of Saint Patrick's Day, the theme for this week's episode is green. Dark, leafy greens are some of my favorite vegetables and are great in the winter when there are not as many fresh vegetables available. While the recipes this week are not primarily Irish recipes or Irish foods, most of them contain kale, chard, cabbage or other leafy greens.  The recipes discussed in this episode include gomen (Ethiopian collard greens), loaded colcannon (an Irish dish made with mashed potatoes and greens), egg boats, cheesy oregano chicken and broccoli pesto panini, one pan pizza pasta, and blackberry blueberry crumb pie (in celebration of Pi day).  I didn't follow these recipes to the word, but I used them as inspiration and reference. You can find them here: Gomen (Ethiopian Collard Greens) - The Daring Gourmet Loaded Colcannon - The Daring Gourmet Baked Cheddar Everything Pesto Egg Boats - Half Baked Harvest Cheesy Oregano Chicken and Broccoli Pesto Panini - Half Baked Harvest Cookbook by Tieghan Gerard One Pot Pizza Pasta Bake  - Damn Delicious Blackberry-Blueberry Crumb Pie - Smitten Kitchen   Recipe for My Pizza Pasta Ingredients 1 tablespoon olive oil half a white onion, diced two garlic cloves, minced 4 oz of pepperoni, divided 1 cup of tomato sauce 1 and a half cups of chicken broth (you can use any broth here) 8 ounces of penne pasta (you can use any small pasta shape) salt and black pepper 1 cup of shredded, low-moisture mozzarella cheese Directions 1. Preheat your oven to broil. If your oven has two broiler settings, choose the lower one.  2. Heat olive oil in a large heat proof skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and half the pepperoni and cook for about one minute or until fragrant.  3. Stir in tomato sauce, broth, and pasta. Season with salt and pepper to your taste. Bring to a boil, cover, and reduce heat to a simmer. Cook until pasta is cooked through, about 12 minutes.  4. Remove from heat. Add shredded mozzarella and remaining pepperoni. Place under the broiler and cook until cheese is melted and golden, about four minutes.  5. Serve immediately.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I have a special guest, Adam Wisnewski, from Breakfast, Life and Dinner. You can find Adam at Breakfast, Life, and Dinner.   What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this episode, I talk about sweet and sour pork ribs with pineapple sauce, kalua pork spring rolls from Trader Joe's, purple cauliflower quesadillas, lentils with bacon, fish nuggets from Trader Joe's and poppy seed lemon cake.  You can find the recipes from this episode here: Sweet and Sour Pork Ribs with Pineapple Sauce from the Vietnamese Market Cookbook: Spicy Sour Sweet by Van Tran and Anh Vu Purple Cauliflower Quesadillas from the Berkeley Bowl Cookbook  Lentils with Bacon from German Traditional Cooking  Poppy Seed Lemon Cake from Smitten Kitchen What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.