Citrus-Glazed Sweet Potatoes

Arguably a side of sweet potatoes is one of the best ways to add a pop of color and flavor into a meal, regardless of the season.
So when I spotted this recipe on NYT Cooking I knew right away to give it a try. It turned out to be way better than I expected, so I decided to serve it both at Thanksgiving and Christmas. It won rave reviews from everybody.
So why not share it with you guys?

Tandoori-Spiced Grilled Chicken

I don’t choose the recipes I post on this blog based on whether they photograph well or not.
I always aim to take good pictures of the food I make because it might be an incentive for the reader to try that particular recipe. However, sometimes ugly food is the tastiest food.
And just because it doesn’t photograph well, it shouldn't matter, how it tastes is what is really important, right?

Roasted Salted Paprika Almonds

Today’s recipe is brought to you by a couple of things: simplicity and an insatiable snack craving.
I’ve been so busy lately, I’ve found myself eating fewer meals, and nibbling throughout the day.
And despite the fact that recent studies have linked eating more meals during the day to better health, I’m not so sure about it...
Almonds though, of those suckers I’m pretty sure. They’re an excellent source of protein, good fat, and fiber, a constant staple in my pantry, and are one of my favorite snacks.

Crock-Pot Chicken Barbecue

Man this was great!
The shredded chicken is fall-apart tender and the sweet tangy flavor of the sauce bursted in the mouth.
YUM!

Not to mention this is arguably one of the easiest BBQ chicken I’ve ever made.
You know those times when you don’t have time to stand over the stove and want to cook something delicious with the minimum of fuss? this Crock-Pot Chicken Barbecue is going to save your life.
Throw everything in the slow cooker without any special prep and let it work its magic.

Italian Seasoning

A quick post today on something I recently just made out of necessity: Italian seasoning.
I know all too well that Italian seasoning is the kind of thing that chefs and sophisticated cooks “never” use.
But as far as I’m concerned, I use it all the time — and I’m not afraid to say it.
Whenever I need to season a chicken breast for dinner, Italian seasoning is there to make it more savory.
I’m whipping up some cauliflower crust cheese pizza? Italian seasoning.
Need to add some extra flavor to my soup? Italian seasoning.