I’m setting up a blog tour for my book, The Parchment Paper Cookbook, throughout the first 3 weeks of November. If you have a blog that might be a good fit and are interested, please let me know. I’ll be doing guest posts, Q&As, giveaways, excerpts, and more. The book focuses on easy, no mess, no clean up recipes that are healthy and delicious.

I’m setting up a blog tour for my book, The Parchment Paper Cookbook, throughout the first 3 weeks of November. If you have a blog that might be a good fit and are interested, please let me know. I’ll be doing guest posts, Q&As, giveaways, excerpts, and more. The book focuses on easy, no mess, … Read more →

I’ve got my life back together! The cookbook was submitted today and I am breathing again! I not only made today’s project, but I started a batch of sauerkraut, as per the recipe in Oct Living, so I’ll be reporting on that in a few days once it ferments. I’ll also be once again posting lots more here, and over at the NoPotCooking blog.

Now, as for today’s project, baked apple wedges, (chosen by Sassy Suppers) what did everyone think? I have to give this one a thumbs down. I don’t quite understand what it was supposed to be really. You bake apple quarters but you don’t bake them long enough for them to get really soft. I also did not understand why the recipe said to sprinkle brown sugar on the baking sheet. All it did was make a sticky mess that was hard to clean up! I did like the oats, brown sugar, ginger, nutmeg, and almonds, but would enjoy it much more on an apple crisp.

I’ve got my life back together! The cookbook was submitted today and I am breathing again! I not only made today’s project, but I started a batch of sauerkraut, as per the recipe in Oct Living, so I’ll be reporting on that in a few days once it ferments. I’ll also be once again posting … Read more →

Sassy Suppers’ pick for Monday is Baked Apple Wedges. Sounds yummy and I promise I will be making it  (see previous post for why I missed this week).

Sassy Suppers’ pick for Monday is Baked Apple Wedges. Sounds yummy and I promise I will be making it  (see previous post for why I missed this week).

I am SO sorry everyone. I was sick with a stomach bug and could not make this week’s recipe. I thought I posted a note here saying that, but I was so sick and confused I apparently posted it on my other blog (finally got THAT straightened out at least)! Not only am I sick, but the deadline for my next cookbook has been moved up 3 weeks to MONDAY. The buyer from Barnes & Noble specifically asked if the book could be in stores before Mother’s Day, so everything has been pushed up, leaving me frantically cooking. I will definitely be on board for next week and once this book is turned in, I will have so much more time and should be able to post things other than just Martha Mondays!

I am SO sorry everyone. I was sick with a stomach bug and could not make this week’s recipe. I thought I posted a note here saying that, but I was so sick and confused I apparently posted it on my other blog (finally got THAT straightened out at least)! Not only am I sick, … Read more →

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish.

For each packet:

1 tilapia filet (about 4-6 ounces)

2 arugula leaves, center rib removed

2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar

1/4 teaspoon capers

1/4 teaspoon Italian seasoning

salt and pepper to taste

1/3 teaspoon olive oil

1/2 teaspoon lemon juice

Place the arugula on the parchment and set the fish on top of it. Cover the fish with the other ingredients. Fold the parchment (see Technique page) and bake at 400 for 12 minutes.  Serve with some warm Italian bread and some carrots cooked with dill and you have a complete meal.

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish. For each packet: 1 tilapia filet (about 4-6 ounces) 2 arugula leaves, center rib removed 2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar 1/4 teaspoon capers 1/4 teaspoon Italian seasoning … Read more →

Megan at Megan’s Cookin’ has chosen Chicken Enchiladas for us for next week. Sounds delish.

Megan at Megan’s Cookin’ has chosen Chicken Enchiladas for us for next week. Sounds delish.

Today’s project, Chicken Fried Rice, was chosen by SteakNPotatoes Kinda Gurl. I make fried rice a lot and I was mightily confused by the 1/2 cup of chicken broth in this. It turned it all wet and mushy and I had to really cook it down to get it to be less than soup.  I also felt there was just too much chicken for my tastes.

I usually toss in tons of veggies when I make fried rice – peas, carrots, sprouts and sometimes I chop up some cabbage. I usually make mine without meat, but do use egg in it.

Desi posted her link as a comment back on the assignment post for this project, so scroll back to find it.

I have to admit I am itching to try the sauerkraut recipe in October Living. Anyone else?

Today’s project, Chicken Fried Rice, was chosen by SteakNPotatoes Kinda Gurl. I make fried rice a lot and I was mightily confused by the 1/2 cup of chicken broth in this. It turned it all wet and mushy and I had to really cook it down to get it to be less than soup.  I … Read more →

Steak and Potato Kinda Gurl has chosen Chicken Fried Rice for Monday’s project. Enjoy!

Steak and Potato Kinda Gurl has chosen Chicken Fried Rice for Monday’s project. Enjoy!

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is a perfect lunch wrap but is definitely filling enough for dinner. And of course, it’s easy because it bakes in parchment in the oven, meaning no pots to wash! Enjoy!

1/4 lb ground turkey

salt and pepper

1/4 cup shredded smoked Gouda cheese

1/4 cup cooked chopped broccoli

1/4 cup arugula

1 spinach tortilla

1/2 teaspoon Dijon mustard

1 tablespoon plain yogurt

Preheat the oven to 400 degrees. Mix turkey, salt, pepper, cheese, and broccoli. Mix mustard and yogurt in a separate small bowl. Place the tortilla on the parchment and spread the yogurt mixture all over it. Then press the turkey mix onto the tortilla, covering almost all of it. Sprinkle the arugula on top, then roll up the tortilla. Fold the parchment (see Technique tab) and bake for 20 minutes.

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is … Read more →

I chose today’s project, fruit roll ups from September Living (recipe posted here). I used strawberries. I had a little trouble getting this to bake enough. I kept taking it out and checking it and ended up baking an extra hour to get most of it to that fruit leather consistency. The center still was not done and I ended up just tossing the middle part.

To be honest, I’ve never tried a fruit roll up in my life so I had DudeMartha be the tester on this one. DudeMartha has had them, but not in my house! I never bought these for my kids since I treated them like candy.  He’s had them elsewhere of course though. He did not like that there were some seeds (I guess my fine sieve is not fine enough) but other than that he thought it was ok.

If I had little kids who begged me for fruit roll ups, I could see making this, so that I would know exactly what was in it and be able to control the sugar. If you want to try it without sugar, my friend Kristin Gough did a recipe on her blog, MyKidsEatSquid with a recipe for that. You’ll also note her recipe has a very long baking time – 10+ hours which seems to be what is needed!

I chose today’s project, fruit roll ups from September Living (recipe posted here). I used strawberries. I had a little trouble getting this to bake enough. I kept taking it out and checking it and ended up baking an extra hour to get most of it to that fruit leather consistency. The center still was … Read more →