Another recipe I discovered on Smitten Kitchen! I brought these cookies to an outdoor concert at a winery with kids and dogs. They are cheerful and were a hit with all ages.Read More
I enjoyed this easy recipe from Smitten Kitchen. Only 4 ingredients, very easy! They are not THAT different from regular Rice Krispie treats…..but I ate more than usual. I think that means the brown butter and sea salt made an impact!Read More
This is another old recipe that I used to make all the time. Oatmealers (a Lawton name). They are oatmeal cookies with peanut butter, chocolate chips, and butterscotch chips.Read More
Another Barefoot Contessa recipe! Crispy mustard chicken. This was easy to make - one pan in the oven.Read More
This was a very easy dinner! Not a ton of ingredients to buy at the store, and it cooks all in one pan. A contender for my “One Dish Wonders” of 2019.Read More
Last weekend Lola and I went on a walk and captured some photos of snowy cabins. Enjoy! Which one do you like best?Read More
2 chocolate chip cookie recipes! I made these as gifts for some neighbors who did a favor. The one on the left is Emily Schuman’s recipe. The pic on the right is the Neiman Marcus recipe. I like the cookie dough from Emily’s better….Neiman’s is easier. Try them both let me know what you think!Read More
Thanks again to Brooke Shafner for sharing this easy orzo! I used 2 TBSP of butter and no lemon. I grated the Parmesan rather than buying the already shredded kind….it just tastes better.Read More
The Lawtons make this recipe all the time….and all my friends in LA know and love this famous recipe. Every time I try mac ‘n cheese at a restaurant with my dear friend Jed, he always says “Neely, this isn’t as good as yours.”Read More
Easy peasy chocolate cake! Thanks to Brooke Shafner for sharing this family recipe. It has a secret ingredient that keeps it moist…….sour cream!Read More
Ina Garten/Barefoot Contessa recipe - not a surprise! It was easy and the feedback was “this is a restaurant quality meal.” Lots of leftovers - a cozy meal for a winter night.Read More
Is anyone having a tough time motivating to exercise? Are anyone else’s jeans a bit snug from holiday cookies? Are you too busy or too tired to exercise? Not wanting to pay $100/month to join a gym?
I can relate!Read More
Happy first day of Winter! How adorable is this concept. Instead of a bench or a rocking chair, add a hanging ski lift chair to your snowy cabin.Read More
Daniel Triassi is an SF photographer who captures city images with his iPhone. He walked around the town taking in the spirit of the holidays. Enjoy his journey!Read More
Not sure how to decorate for the holidays? Don't to buy a lot of "stuff" with Santas and elves all around? How about some garland? Simple greenery adds a nice touch.Read More
Thanks to my friend Karin for recommending this autumn salad for Thanksgiving! I am always in charge of the salad and needed new ideas.
I mostly used Ina Garten’s recipe (Barefoot Contessa) with a few changes.Read More
Guess who sent me this article about festive tablescapes…..my Dad!
I like a few of these ideas:
produce - incorporate fruit and/or veggies
pomegranate sliced in half on each plate
“Best pork I’ve ever had.” “I didn’t even know I liked pork tenderloin.” These were the comments from the recent Ina Garten Cider Roasted Pork Tenderloin recipe.Read More
Barefoot Contessa is one of those shows I watch on Hulu when I have 30 minutes and don’t know what to watch. I always end up wanting to make her meals!
I watched this Ina Garten episode the other day, and made this yummy salad last night. It has enough meat and protein in it to be filling. This would make a perfect lunch.
Things I learned:
chicken in the oven - it was very easy! Buy chicken with bones and skin on for cooking, then remove those parts.
thick cut bacon - makes a huge difference
shredded apple - never done this before
soft boiled eggs
1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut bacon
1/4 cup whole roasted salted Marcona almonds
1/4 cup whole roasted salted cashews
1/4 cup walnut halves
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons liquid honey
4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
4 ounces baby spinach, washed and spun dry
1/2 cup golden raisins
6 ounces extra-sharp Cheddar, grated
1 crisp red apple, unpeeled
4 soft-boiled eggs, large-diced
Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.
You can definitely change components of this recipe. As long as you have the chicken, some nuts, some greens, some cheese, and a fruit, I think you are good. For example, I did not have frisee, cashews, or raisins. I just did it without and it was fine. I think the cashews definitely would add something though!
Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.