Annie loves to travel and cook and she reads cookbooks like novels. She started the blog in 2009 to force herself to use the cookbooks her husband threatened to toss if she didn't use them. Annie and I were so fortunate to meet through a fellow food blogger, Liz from That Skinny Chick Can Bake.
Annie says she loves to write and eat, and being able to write about eating makes her really happy. She founded and created 3 cooking forums, one dedicated to Nigella Lawson, one toIna Garten and one to Giada de Laurentiis.
I am so happy to have Annie here. I know you folks are just going to adore Annie as well as her cooking. Today is her first ever guest post, so let's please give her a warm country welcome!
Hi! My name is Andrea, though many of you know me as Annie! I am a cookbook addict. Now looking around out there, I can see I am not alone in this addiction. Go ahead, wave your hand if you share this problem. Judging from the wind coming at me from all those waving hands this is a joy we all share.
My problem with my cookbooks - besides the pile in my living room, next to the bed, in the bathroom and the 2 bookshelves chock full in my kitchen - is that after pouring through them, putting post-it flags on the recipes I want to try, they are put aside and mostly forgotten.
I started my blog about a year and a half ago to FORCE myself to cook through my books. If I felt responsible to others to share perhaps I would finally start doing it.
Little did I know at the time that I would make so many wonderful blogging friends (like Brandie!) and learn so much about cooking and food - and find so many more recipes I want to try. I will have to blog forever to catch up, and by then I will have more to try! See my dilemma!?
A little about me - I will not share my age, but I am sure I am MUCH younger than my reflection. I am married to a wonderful guy, Tom, who thinks my blogging and photographing food is funny, but is more than happy to taste everything. I have a wonderful son, Tommy, who is 21 and finally realizing he doesn't know everything, but his mother might (and he hates chocolate).
I began cooking after 25. I always remember watching my mother cook, and my grandmothers, but really never paid attention. I don't know when I was bitten by this cooking bug, but I was bitten hard and have never looked back.
Thank you to Brandie for giving me this opportunity to do my VERY FIRST guest blog post!
After my husband's heart attack in December I have spent a ridiculous amount of time searching for GREAT chicken recipes - this one is a repeater on our table!
Ginger, Peach and Red Onion Chicken
(adapted from Everyday Food)
1 bag (1 lb.) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 in. thick
coarse salt and ground pepper
2 tbsp. grated fresh ginger (go EASY on the ginger, not an ingredient nor the recipe one should go overboard on...)
2 tbsp. soy sauce
1 tbsp. plus 1 tsp. vegetable oil
1 tbsp. toasted sesame oil
1/4 to 1/2 tsp. red pepper flakes
4 bone-in, skin-on chicken thighs
cooked brown rice, for serving
Preheat oven to 450 degrees.
Place peaches and onions on a large rimmed, foil lined, baking sheet that you have lightly sprayed with cooking spray. Season the peaches and onions with salt and pepper. Toss with the ginger, soy sauce, 1 tablespoon of the vegetable oil, sesame oil, and red pepper flakes.
Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Nestle the chicken skin side up among peaches and onions.
Roast until chicken is opaque throughout, 25-30 mins. serve chicken with brown rice, peaches, and onions.
NOTES: The original recipe called for chicken breasts, but we like thighs better. Brown rice is a staple in our house, but you certainly can use white. Using frozen peaches keeps them from burning and keeps them cooking and in tact while the chicken is cooking. Don't use fresh peaches, they turn to mush - learned that one the hard way!
I just love how original and unique this recipe is. It makes you so curious about how the flavors would taste together. It's so much fun to share these surprising recipes that guests would Mmmmm and Ahhhhh over. Annie has me sold on this one!
Thank you so much to Annie for sharing a bit about herself and this gorgeous recipe.
You can stop by and say hello to Annie over on herBLOG or you can chat with her on facebook as well. And she is on TWITTERtoo!