Recipe: Poulet de Terre (Le repas des Pauvres et Paresseux)

Today’s recipe is brought to you by Alex, Dinners With Dan‘s newest featured contributor!  

Are you ready?  This week, Dinners With Dan is going international.

First up we we have a wonderful recipe from my very good friend Alex who is currently studying abroad in France!  I hope you get as much of a kick out of this recipe as I did =).

Poulet de Terre

 

The most difficult part of being a college student is finding ways to eat healthy. I know my friends and I will go to events we don’t care about at all just because they had a flyer saying “Free Food”. It’s a real struggle, especially if you’re studying abroad in a country you have never been to before, and you can’t recognize the labels on the food that you buy. However, my philosophy is: if it tastes good, doesn’t make me sick, and is cheap, I’ll usually eat it again.

I’ve been studying literature in France for the past month and there is a small grocer down the street from my dorm. Basically, once a week I go to the grocer with an empty backpack, grab whatever looks good, and hope I live to see the next day. In keeping with my newest tradition of “trying new things” (which is a phrase middle-aged women use as an excuse to date 20-somethings) I decided to use our disgusting kitchen for more than just swallowing spoonfuls of Nutella with milk and actually cook something!

 

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Recipe: Asian-Roasted Chicken

Today’s recipe is brought to you by Simmy, Dinners With Dan‘s newest featured contributor!  

Up to this point, the recipes that have been posted on Dinners With Dan have been relatively quick – they have been recipes you can put together easily at night when you come home at the end of the day.  Well, there are plenty of recipes that take a lot more time and preparation, and that are quite rewarding to make!  Once a month, Simmy is going to be posting a recipe that takes a little bit more time, or a little bit more work – as Simmy likes to call it, “Your Monthly Food Project.”  For her first recipe, she’s kept the concept and ingredients simple, but she’s added in the added dimension of time.  I can’t wait to try this recipe, and I hope you can’t wait to either!

Asian Roasted Chicken - Pre-bake

On a recent Sunday, as I was scouring the internet for my next food project, I decided I wanted both roasted chicken and something with Asian flavors. So I decided to make my own Asian roasted chicken.

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Recipe: Mushroom and Parmesan Chicken

Mushroom and Parmesan Chicken

The initial recipe I made and shared for Dinners With Dan was a chicken dish close to my heart as it was the first recipe I made when I had a kitchen of my own, and it was a recipe I got from my late Aunt.  The recipe was also a nice, easy, and simple dish which was perfect to start with on this blog.  Tonight I’m going to expand on the foundation I laid in that recipe by adding an additional step to the process, and hopefully take you to the next level of baking chicken with my Mushroom and Parmesan Chicken.

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Recipe: Aunt Jo’s Cheesy Italian Chicken

A few months ago, when I began seriously considering starting Dinners with Dan, I talked with many friends and asked what kind of content they would most want to see in a food blog.  I’ve already begun to incorporate many of these suggestions, and I will continue to integrate more as time goes on, but the most common response I received was quite simple: Easy, quick, and delicious meals that anyone can make regardless of culinary skill.

So, with that in mind, I thought I would start Dinners with Dan with the very first dish I made from a recipe when I moved into an apartment with a kitchen for the first time.  I got this recipe from my late Aunt and it quickly became a go-to.  There is nothing fancy about this, and there are many many ways you can make this recipe more decadent (and I’ve noted just a couple things I’ve done in the past below), but for tonight, for my first time sharing with you, I made it just like I did when I first made it over 6 years ago.  I hope you enjoy it as much as I do.

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