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Vegetable tian

17 Dec


I found a recipe for a tian on “For The Love of Cooking” by way of pinterest! I didn’t even know what a tian was! I just knew I wanted to make one. (By the way, a tian is a baked layered veggie dish.)

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese


Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.


Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.


Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.


Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.


Very simple and tasty recipe. My only complaint is that I wish it had a bit more seasoning. But that’s easily solved. I plan on making this again seasoning the veggies before they go into the oven. Maybe even using more seasoning. Any suggestions?


I made a quiche!

26 Aug

I found a recipe online since no one had one to give me. It can be found here and is from

Easy Ham and Fresh Tomato Quiche

Ingredients-1 9-inch pie crust, unbaked, 6 large eggs, 1 cup half-and-half, 1/4 teaspoon dried thyme, 1/4 teaspoon dried parsley, 1/2 teaspoon salt, 1/8 teaspoon black pepper, dash nutmeg, 1/2 cup shredded Cheddar or Swiss cheese, 1/2 cup chopped tomatoes, 1/4 cup chopped onion, 1/4 cup chopped ham

1. Pierce unbaked pie crust several times with fork; set aside. In a mixing bowl, whisk together eggs, half-and-half, and seasonings.

2.Sprinkle cheese, vegetables, and ham over unfilled pie crust.
3.Pour in egg mixture. Bake at 400° for 45 to 60 minutes, or until nicely browned.
It was a pretty simple recipe. I thought I put too much thyme in it, but I could barely taste it. I give this recipe 3 out of 5 stars. It wasn’t amazing, but it wasn’t the worst.  It was just meh. Next time I make a quiche I will try using some fancier cheese and another veggie perhaps. Anyone have any amazing quiche recipes? Maybe I’ll just make up my own recipe!

pecan pie

28 Feb

My boyfriend’s faaaaaavorite dessert is pecan pie. He loves it. In the summer when our local ice cream shop is open, he always gets pecan pie infused ice cream and anytime  there’s pecan pie on a menu, you better believe he orders it. For Valentine’s Day, I decided to make him a pecan pie! I went back and forth about  making the crust from scratch and finally decided on just buying a frozen crust. Making my first pie is already enough stress! I followed a recipe on the box of the Karo Syrup bottle.


Ingredients– 1 cup Karo® Light OR Dark Corn Syrup, 3 eggs, 1 cup sugar, 2 tablespoons (butter), melted, 1 teaspoon Spice Islands® Pure Vanilla Extract, 1-1/2 cups (6 ounces) pecans, 1 (9-inch) unbaked or frozen** deep-dish pie crust


1.Preheat oven to 350°F.

2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. ( I stirred forever, but couldn’t get the butter to melt into the mixture :/)

3. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. (butter still in chunks, but it’s going to melt in the oven anyway!)

Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.




    The pie was yummy and really easy to make. It was a bit gooey in the middle, but I think that’s because we(he) didn’t wait long enough for it to cool before cutting into it. Next time I will actually try my hand at making my own crust.


    Chili Cheese Dip

    6 Feb

    You know how everyone has that special signature dish they take to parties? The dish everyone requests that they bring to their party? My friend Erik has amazing artichoke dip, my mom makes scrumptious meatballs, one of the girls on my roller derby team has some awesome raspberries stuffed with cream cheese deal, but me? i have nothing! I found a recipe on Gonna Want Seconds for Chili Cheese Dip. I decided to test it out and see if it would become *MY* dish. I liked it, but …I’ll just tell you after I post the recipe and pics

    Ingredients: 2-8 ounces blocks of cream cheese, 2 ounce cans chili with or without beans ( I prefer homemade when I have it otherwise I use Hormel ), 1 cup sharp cheddar-shredded, 2 green onions-chopped (optional)


    1. Preheat oven to 375 degrees.

    2. Spread cream cheese in a shallow baking dish. (SPREAD? I didn’t see spread when I actually prepared the chili. I just planted the cream cheese right in the dish. Whoops! >.<)

    3.Spread chili on top.

    4.Layer shredded cheddar over top.

    5.Bake until well heated through and cheese is melted and bubbly. Serve with corn chips. (Stand back so you don’t get trampled!)


    This recipe was easy peasy and yummy to my tummy! (Can you tell that I teach pre-k?) My only complaint is it was WAY too cream cheesy. BUT as I realized while re-reading the recipe during this post, that was my fault. I can’t believe I forgot to spread the cream cheese! If I try this recipe  again, I’ll try it with homemade chili and only one block of cream cheese. I think two blocks, even if spread out, is too much. My boyfriend on the other hand thinks this recipe is fine as is. Blocks of cream cheese and all. What a fatty!  Even though verrrry delicious, this will not be *MY* dish. I’m still on the search for a signature dish! If you have any recipe suggestions for a nice little appetizer or any recipe for that matter, please leave a comment!



    bolognese stuffed peppers

    29 Jan
    Ingredients– 1/2 cup uncooked white rice, 2 tablespoons olive oil (divided),1/8 cup minced carrots, 1/8 cup celery, 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise, 1/2 pound ground beef, 1/4 pound pancetta or lightly smoked bacon (diced), 1 1/2 cups prepared marinara sauce, 1/4 cup red wine, 1/2 teaspoon red pepper flake, 1/3 cup heavy cream(from walmart, don’t hate!), 1/2 cup grated Parmesan cheese  (Italicized ingredients weren’t used in my recipe since I had the bolognese sauce from earlier this week. And of course I didn’t use celery. I HATE celery and will never cook with it!)

    1.Preheat oven to 375 degrees F (190 degrees C) and remove seeds and stems from peppers

    2.In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside. (I’m the absolute worst at cooking rice. I screw it up every time and I don’t know why! I put in the exact amount of water and rice that it calls for, it just never comes out right. It’s never light and fluffy, it’s usually gummy and kind of paste-like. Any suggestions? Get a rice cooker? Ok!)

    3. Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.

    4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.

    5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

    mmmmm...with some parm on top!


    I loved these peppers. I  didn’t eat anything else with it because they were so filling.  It’s an entire meal in a bell pepper! What else  did I need? I got the recipe from and saw tons of “remixes” on the recipe. Some people added corn, zucchini, onion and chicken. I plan to make this in the future, and when I do, I think I’ll try shredded chicken. The only complaint I have about this recipe is that after baking for 30 minutes, the bell peppers were still “raw” tasting. I baked half of them, (only half because if I ruined them, I didn’t want to ruin them all!) for an extra 30 minutes, and the pepper was still crisp and raw-y. I wanted them to have more of a chile relleno feel. A friend told me to try boiling them for a couple of minutes before filling them. Hopefully that will help.


    Oven Roasted Chicken

    20 Jan

    This recipe comes from Jim! You may remember him from such blogs as, “Peanut Butter cookies inspired by Jim“. He helped me make my first rack of ribs last summer and has always been there to help with my dumb cooking questions. The recipe I will be trying out tonight is for oven roasted chicken. A WHOLE CHICKEN, YALL! I cook chicken quite often, but it’s usually chicken breasts on my Foreman grill!


    Whole Chicken, Lemon, Garlic, kosher salt, pepper, rosemary (if you’re feeling fancy), Onions, Carrots, Meat thermometer



    1.)preheat oven to 450.  get one whole chicken and clear out all the gizzards and heart and shit.  feed these to Peanut. (After I got over the fact that I had to dig around in a chicken, I reached in and to my surprise there were no insides! Score for me, not for Peanut.)

    2.) pat the chicken dry with paper towels – super important for crispy skin
    3.) shove a bunch of lemon quarters and whole garlic cloves into the chicken’s asshole.  if you have some butcher’s string, tie the legs shut

    quartered lemon and cloves

    4.) coat chicken skin with kosher salt and fresh ground pepper, maybe rosemary if you are feeling fancy.  if you have any other fresh herbs you can also put them in the asshole, sticks and all. (I wasn’t feeling fancy-also known as, my local grocery store didn’t have Rosemary. So, my chicken only got salted and peppered.)

    5.) place in roasting rack in a pan, maybe with some sliced onion and carrots in the bottom for aromatics.  if you don’t have a rack, you can make a bed of onion slices and put the chicken on it. (I bought a rack! And I didn’t want carrots so I put red potatoes in their place.)



    7.) chop it up and serve!  I like to serve it on a bed of spinach, but you can serve it with rice, or potatoes, or other veggies or whatevs!

    I ended up cooking it for an hour and fifteen minutes. I  served it with the  potatoes. The chicken was great! Crispy skin and very juicy.  My potatoes however were a little overcooked. They started burning about halfway through and stuck to the bottom of the pan. I will definitely try this recipe again. Next time I’ll lose the rack and cook the chicken on a bed of a variety of veggies. I’ll also remember to take a final pic before devouring it >.< Thanks for the recipe, Jim!