Tag: oven

260: Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

260: Roasted Brussels Sprouts with Sun-Dried Tomato Pesto

I was still very tempted by Brussels sprouts recipes, so I bought more so I could make Roasted Brussels Sprouts with Sun-Dried Tomato Pesto. I really wanted to find a way to make Brussels sprouts that we would really enjoy. This recipe was very simple. […]

209: Latin Baked Chicken

209: Latin Baked Chicken

For dinner one weekend, I made Latin Baked Chicken. This recipe was very simple to make, and was relatively fast as well. I used boneless skinless chicken breasts instead of chicken thighs because I really don’t enjoy dark meat. The marinade was easy to make. […]

179: Oven-Fried Zucchini Sticks

179: Oven-Fried Zucchini Sticks

Who doesn’t like fried vegetables? When I was going through my vegetable recipes, I came across the recipe for Zucchini Fries and decided to give it a shot since I needed to use some up. I used one of my arm-sized zucchinis for this, which […]

171: Bourbon Baked Beans

171: Bourbon Baked Beans

For the 4th of July weekend, I decided to make American food to go with all the meat Alex bought. I had a Cooking Light recipe for Bourbon Baked Beans, which seemed like it would be a good accompaniment. I halved the recipe because I […]

142: “Perfect Roast Chicken”

142: “Perfect Roast Chicken”

I had Alex get a whole chicken from the Meat Salesroom. I’d heard they were really good! I was very excited to cook it. I decided that I wanted to use some of the fresh thyme that I still had. More specifically, I wanted thyme, […]

46: Provencal Leg of Lamb and 47: Roasted Vegetables with Arugula Pesto

46: Provencal Leg of Lamb and 47: Roasted Vegetables with Arugula Pesto

The University of Illinois has a Meat Sales Room, where they sell the products turned out by students in Animal Sciences. They have very limited hours – they only stay open 30 minutes after I get off work two days a week, which means I […]

36: Tourtière (pork pot pie)

36: Tourtière (pork pot pie)

It’s nice to find recipes that I already have all the ingredients for. Tourtière (from Cooking Light magazine) is one of those recipes. It’s basically a pork pot pie with cinnamon, cloves, and red pepper. The combination of those spices with pork, in a Western […]