The Walsh Cookbook

I like good breakfast, and I like camping, and I like good breakfast while I'm camping! I also like not doing dishes while I'm camping. These breakfast burritos are the solution to everything! You do all the work beforehand, then reheat them on the fire and you've got a great meal.  The recipe makes quite a few burritos, but they freeze fantastically. They are also great reheated in the oven or microwave, especially after a long night working at the hospital because they are so fast. Seriously, you must try them!  This recipe is from the Pioneer Woman's website for "Breakfast Burritos To Go".  Makes about 10 Campfire Breakfast Burritos One year ago:  Caity's Summer Orzo Salad ,  Auntie O's Granola Two years ago:  Sweet Chili Baby Back Ribs ,  Hamachi Shots Three years ago:  White Peach Sangria ,  Auntie Ellyn and Uncle Todd's Chopped Salad ,  Strawberry Nutella Sandwich

The first time I made these I was basically planning on having to add something else in order to make it a little more interesting or substantial.  And much to my delight, that was totally unnecessary!  I know I always say this, but it's so easy and so delicious!   One year ago:  Grilled Halloumi with Lemon ,  Ratatouille's Ratatouille Sub Two years ago: Mushroom Basil and Parmesan Orzo , Sweet Chili Baby Back Ribs Three years ago:  Summer Berry Birthday Cake ,  Caity's Favorite Dinner: Chicken Parmesan ,  Tres Leches Cake

In Portland, there is a very wonderful street called N. Mississippi Avenue.  I used to live on that street and I loved every minute of it (except maybe the rent)! If you are ever in Portland, you must go there. It has several blocks of cool shops, bars and restaurants. One of my favorite restaurants is a newer one called "Radar". They serve a variety of small plates and fancy cocktails and this recipe is based on their Radishes in Browned Butter that I adore.  Side note: those radishes are from our garden!!! Serves 2 one year ago:  Brazilian Lemonade two years ago:  Sicilian Carrots three years ago:  Garlic Grands

Banana muffins are my favorite muffins! I frequently will buy a bunch of bananas just to let them go brown so I can make banana bread or muffins. My favorite banana muffins were muffins made from the Blueberry Banana Bread recipe, but now I've tried Banana Crunch Muffins, they will have to tie for first place. These Banana Crunch Muffins are especially tasty because in addition to the great banana flavor (which comes from both mashed and diced bananas), they have a lot to chew on (they contain granola, banana chips, walnuts and coconut). This recipe comes from "The Barefoot Contessa Cookbook"by Ina Garten.  The same week I was making these muffins my mom happened to watch her TV show where she made these muffins. She said that you could make the batter the night before, refrigerate it, then bake in the morning. I thought no way, my muffins will be hockey pucks! But I tried it and it's true! They were just as good after a night in the fridge as if I had bak...

   Well, I forgot to take a final photo of this gorgeous, bronze-burnished roast chicken; actually there were two of them.  But we were hungry, and the rest of the dinner was ready!  I finally remembered when there was a bit of a lull in the feasting and I ran back to the kitchen to try and grab a quick photo of what was left. This beautiful, delicious chicken is surprisingly simple to make; just a leisurely bath (or whatever you have time for) in a fairly large amount of balsamic vinegar and olive oil with thyme, garlic and shallots (or onion if that's what you've got).  Then into the oven for an hour or so, and you pull out this deep brown, moist and savory chicken with lovely pan juices. The recipe is slightly adapted from a wonderful cookbook, "Modern Mediterranean", by Melia Marden that Erin gave to Caity awhile ago.  Caity kept telling me how wonderful this book was, so I decided that I'd better have it, too.  (Those that know me ...

One of my favorite parts about roasting brussels sprouts in the oven is the few leaves that get away from the bunch. They get all crispy, crunchy, and salty, and mmmm so delicious! It never occurred to me that some genius out there was making batches of ONLY the best parts. My view of brussels sprouts was changed last weekend at a restaurant in San Francisco called  Marlowe .  Erin, Brendan, and I spent Easter weekend visiting Keegan and Jaymie in San Jose. We spent Saturday night in the city so we could visit Alcatraz early Sunday morning and we went out to dinner at Marlowe.  The brussels sprouts came highly recommended by Brandon Rasmusson so we decided to try some out. Life changing! I'm telling you. It's like eating a healthier potato chip! Before we even finished dinner Erin had already looked up a recipe to make them so we could enjoy them at home too.  This recipe comes from the blog "Lick My Spoon" and she has a recipe based on the brussels sp...

  I am excited to finally have my first garden in Portland (not including the sad garden I planted in pots in the backyard of my college house). Last month I planted peas, radishes and a variety of lettuces. I have been eagerly checking the boxes every day to see how much progress the sprouts have made and also to make sure the neighbor's cat hasn't pooped in the boxes… again. I am looking forward to the day when I am able to use my own salad greens for this salad but in the meantime I have been enjoying the Baby Spring Greens supplied by my local New Seasons.  This salad makes a really nice light lunch (I've had it 4 times in the last two weeks, so what!) or we made it for dinner one night with some baked eggs. The recipe comes from The Barefoot Contessa's cookbook "Barefoot in Paris" and I have only made minor changes. I hope you like it as much as I do!  One year ago: Caramelized Grapefruit with Yogurt , White Pizzas with Arugula Two years ...