My family was never big on beef, but my in-laws totally are. As a result, over the past several years, I’ve gradually learned how to cook cow, and, with practice, I’ve gotten a bit better. Most of my beef dishes (that aren’t stew or chili, because we know at this point I can make those
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This isn’t the first time I’ve featured burgers on Apartment Eats, and I’m sure it won’t be the last. This also isn’t the first time I’ve mentioned fry sauce, though you’ll likely want some baked potato wedges to go with it. The name is simply an homage to the times… and the fact that we
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I’ve done stuffed peppers before, long, long ago. It’s been long enough (and enough format changes since) that I figured it was time for a revisit. Stuffed peppers are easy to make, though a bit time-consuming. They’re great if you happen to have leftover rice on hand, as well! Ingredients6 Bell peppers1 tbsp Olive oil
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Chili is one of those meals that you can make a thousand different ways and always manage to pull off something new. In this case, I got to talking with a friend at a hockey tournament about game chili, and while this recipe is written for game meats, I’m a basic suburban housewife, so I
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I’d like to apologize for the lack of proper photos (at least until I get the chance to update this post). Hubby and I were so hungry, it wasn’t until we’d finished dinner, washed the dishes, and I had started writing this that I’d realized I never took a picture of the food. Bearing that
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I’ve been on a mission to find a good balance between my carb-heavy diet and Hubby’s protein-heavy needs. The middle ground appears to be fish and poultry, which I can eat lots of without the negative… effects… that I get when I eat large portions of red meat. Fortunately, seafood is something I grew up
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I needed a little break from the pumpkin mayhem, so this week’s post is still orange, still spicy, but otherwise deviating from the current standard. Anyone who’s had actual Indian food knows that American versions and spinoffs don’t come anywhere near the celebration of flavor and spice that is actual Indian food. Proper Indian cooking
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If you’re a fan of mingling sweet and savory, this is the dinner for you. It’s a pressure cooker dish, but be forewarned, it is not a quick dinner. It takes a little over an hour to prepare, but it is worth every minute. For once, I didn’t take advantage of an opportunity to make
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I’ve been meaning to make some kind of soup in my pressure cooker. I was initially going to make some kind of corn chowder, but somehow, I ended up here instead. Corn chowder will almost certainly still happen, as it is delicious and I haven’t had it in forever. Today, though, we have broccoli soup
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I have a bottle of marsala hanging around in my kitchen from when I made wine cakes for Christmas. I know it’s a great sherry substitute when cooking, but despite that, I practically never use it. I always reach for my vermouth instead (which I put in practically everything). I’m going to be making a
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