Category Archives: Recipes

Best of Dice One Onion: August Edition

I want to post some links to some of your and my favorite blog posts from July.  There are things either some of you found interesting, I found interesting, or my friends and family found interesting.

But first some interesting statistics (today’s word of the day: interesting):

Continue reading Best of Dice One Onion: August Edition


~ Spanish Chicken ~

Another recipe for the todo list!


Update: My version is here.

Over the Billows

I’m a big fan of recipes that can be whipped up in 30 minutes or less for those days when you get home from work and just want to flop on the sofa with a bowl of something hot and tasty. I had a fairly rubbish day at the office yesterday, so Mike and I pulled out an old favourite: Spanish chicken. It was ready in 25 minutes and is spectacularly easy.


(Serves 3-4)

~ 1 tablespoon vegetable oil
~ 1 large onion, sliced
~ 1 red bell pepper, sliced
~ 8 chicken thighs, boned (or drumsticks – not chicken breast)
~ 1 1/2 tablespoons paprika (smoked or regular – I like smoked in this)
~ 1 teaspoon chilli flakes
~ 1 good-quality chorizo sausage
~ A handful of your favorite olives (I like green, Mike likes black – I won last night!)
~ A 400g tin of butter beans (the best ones are the fancy artisan…

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Summer Chicken and Cider Casserole

Going to have to add this to the list of recipes to try.

Homemade With Mess

I’m not sure if any casserole can really be passed as a summer dish – hours in the oven and high temperatures outside don’t tend to mix; but this dish is full of lots of lovely Mediterranean flavours so I figured it could pass for a summery dish. Not only that, but a cold and crisp glass of cider just spells summer to me and as this recipe only calls for half a pint then I would suggest you pour the other half into a glass and go and enjoy it in the garden while your dinner cooks. So there you go, casserole = minimal time in the kitchen cooking = more time in the garden drinking cider = summer!

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Serves 2- 3

  • 2 tbsp olive oil
  • 3 chicken legs
  • 2 peppers – roughly chopped
  • 2 celery stalks – finely chopped
  • 1 clove garlic – crushed and finely chopped
  • 1…

View original post 197 more words

Cooking from the last two weeks



The grocery bag posts seem to be quite popular, according to the site stats.  Another one is going up soon.  But I thought that first I’d share the results of the last two grocery bags.

As a reminder, here is the haul from two weeks ago:


I don’t have pictures of the salmon and asparagus, because I was in a hurry that night and just wanted something easy.  See the “Easy Dill Sauce” post for more details.

After having the disappointing risotto at Six Penn, I decided it was time to make risotto again.  Especially since my steak au poivre recipe involves having boiling flavored water handy anyway. Continue reading Cooking from the last two weeks

Easy Dill Sauce

Dinner tonight was broiled salmon, steamed asparagus, and dill sauce.  Many of my recipes are very complicated, but this one is extremely easy.  I’ve been making it for years and years.  Actually, it’s almost decades, plural, now.

Broil salmon and steam asparagus to taste.  Since it’s not sushi, I actually take my salmon to 155 degrees, and I like my asparagus pretty tender, so I steam for 12 minutes.

The dill sauce is three parts mayonnaise and one part dijon mustard.  Add two parts lemon juice, and one tablespoon dill.  Adjust proportions to taste.  Mix until smooth.  You want an even balance of mustard, sour, and dill.  If you can’t taste one of the three, add more.  I like mine mustard-y with lemon and a hint of dill.

It’s an extremely easy and quick sauce to make, and tastes wonderful.  My sous chef made it perfectly from memory on her first try!

For my sous chef

This will be my first recipe post, so it will be a bit longer and more complicated than the others.  Chicken Cacciatore (“hunter’s chicken”) is an italian braised chicken dish.  I make it all the time, but twice recently I decided to experiment with some ideas from Giada De Laurentiis’ recipe:

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Continue reading For my sous chef