Wednesday, January 25, 2017


Jimmy and I have been "collecting" recipes for years now.  It began as somewhat of a magazine hoarding tendency.  We would look through magazines and dream about various recipes, and then it turned into a guilt trip about throwing magazines away.  So, stacks of magazines began their transformation. 

The favorites have been torn out and placed in page protectors, and then they are placed in the appropriate section in a binder.  Now, they are organized, easy to flip through, and I can get rid of the rest of the magazine.

As I mentioned here, I like to choose small goals for myself for the new year.  This year, I decided I was going to start actually making these recipes that have been sitting in binders for um...years.  (It's been so long, there are multiple chicken recipes.  We haven't bought chicken in about 2.5 years due to Eisley's allergy.)

Honestly, we probably need to be knocked down a couple of notches, because at this point we are feeling pretty dang good about our dinner decisions.  Magazine recipe tearing out?  Consider us practically professional.

I should have been more diligent about photographing our fun little cooking adventures, but it was an afterthought.  I do want to share the recipes because not only have they all been delicious, but they all have been easy.  All pictures have been taken from their corresponding link and any recipe changes have been noted below.

(we used brie because it's a huge favorite around here - this dish was a hit at our NYE and a family Christmas get together.
So, I know there have been jokes about the impossible task of finding some crazy ingredient in Ina Garten's recipe, but I can assure you that these ingredients are a) not hard to find and b) worth every effort.  We have made this twice now.  SO good!

This recipe was unlike anything I have ever made before.  I liked it.  We all did, actually.  And I was a little worried about the sausage being too spicy, but it wasn't at all.
Slow cooker meals are always a huge bonus.  This was SO good.  I did not use as much paprika, and I finely diced my onions.  We also add cheese to our BBQ sandwiches because we are weird like that.
There you go - all of them tried, true, and delicious.
Stay tuned for more.


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