Fajitas have always been a tricky food for me, since I typically try to cram the tortillas with far more than their actual capacity. Half of the contents then spill out the back end of the tortilla, leaving behind a delicious mess that, as I gobble it down with a fork, proclaims to everyone at the table that my eyes were larger than my stomach tortilla. So, I figure, why not just skip the extra ...
chicken
Chicken Kapama
Chicken kapama (pronounced kah-pah-MAH) is a tomato-based Greek stew, often flavored with red wine and cinnamon. I first had this dish when I was on an excavation in Greece one summer during college. We were staying in a very small town with only about four hundred residents, and we ate lunch at the same restaurant every day. As you can imagine, eating from the same menu every day for six weeks ...
Mexican Tamales Part II: Additional Notes
While I was at home in California over the holidays, where it was a balmy sixty degrees or so and there was none of this polar vortex business going on (thanks for the fifteen below/thirty below with wind chill welcome back, Michigan!), where I could go to the grocery store and not find that everyone got there before I did and had already cleared out the store's supply of, well, pretty much ...
Mexican Tamales with Guajillo-Pineapple Sauce
We recently took another cooking class – a tamale workshop at Sur La Table! It was a lot of fun (and the food was phenomenal!), but I had no idea how long it takes to make tamales. It’s definitely more of an activity to be shared and enjoyed with other people, rather than just a recipe to make for a meal. Because of the two-hour class schedule, the instructor had done a few of the steps ahead of ...
Barbecue Chicken Pizza
A couple of weeks ago, I posted a recipe for tater tot pizza. When I made that pizza, I doubled the recipe for the dough and froze half to use later, since it’s really not any more work to make a bigger batch of dough. Today, all I had to do for a scrumptious homemade pizza dinner was thaw the dough, prepare the toppings, and bake! If you’re using dough from the freezer, you’ll want to take it out ...
Feta and Dill Orzo Salad
I first made this feta and dill orzo salad a few weeks after I returned from studying abroad in Greece one summer in college. By the end of my stay, I thought I had eaten enough tomatoes and feta to last me a lifetime, but soon enough I found myself missing the flavors of Greece. This recipe brings back fond memories of leisurely meals at carefree and balmy tavernas, and the best part is that ...
Chicken Salad Salad with Roasted Grape Vinaigrette
Earlier this fall, my boyfriend and I took a cooking class together. It was a one-time date-night class, and I was surprised to find that we were by far one of the youngest couples there (I had thought that in a college town, there would be more couples our own age, but maybe most couples our own age don’t consider having to cook your own dinner a proper date night. Their loss!). Although we ...
Milkless Monday: Lemon Chicken
Lemon chicken is one of those quick and tasty dishes that you can often throw together without much planning ahead, as was the case for us this holiday weekend. We had planned to go to a certain restaurant in town for dinner, but shortly beforehand decided to check the online reviews. They were…uh, not so good: ...
Chicken Gyros
The first time I had a gyro was in the summer of 2008 when I was studying abroad in Greece. First, I learned that they’re pronounced in a way that is virtually indistinguishable from the pronunciation of the currency, the Euro. Second, I learned that gyros frequently have French fries inside of them. See? ...