A girl's got to eat...

I have an addiction...online recipe hunting. I spend exorbitant amounts of time searching for new recipes to satisfy some craving or another or to figure out some way to use the ingredients in my fridge or cupboard. In and of itself, this isn't a bad thing, however, sometimes I get so lost in the delicious world of possibilities that it's a few hours before I emerge no more physically satiated than when I began. Actually, it's usually quite the opposite and I am ravenous. But, since so much time is wasted online admiring and vicariously gormandizing, I end up reserving some new-found recipe for another day, reaching into my cupboard to grab some packet of pasta or Raman noodles, pitifully sitting down to the homework I could have and should have been doing instead of online binging, all while trying not to compare my meal to the delectable dishes mixing through my mind. Is this a familiar situation for anyone else? To be fair to myself, I generally do cook at least two nicer meals a week and try to make sure I try one new recipe a week, so my circumstances are perhaps not so dramatic as I make them seem...but they sure do feel that way in the moment! As a matter of fact, here is a really yummy recipe I made about a week ago from delish.com:

Spiced Chicken Breasts, Squash and Apples Ingredients

4 (with skin and bone, about 2 1⁄2 lb) chicken breasts

4 cup(s) (1 1⁄2- to 2-in. chunks) butternut squash

1 large red onion, cut into 12 wedges

1 large Gala apple, cored, cut into 8 wedges

4 teaspoon(s) olive oil

1 tablespoon(s) curry powder

1 teaspoon(s) each cinnamon and kosher salt

Garnish: snipped chives or chopped cilantro

 

1. Position oven racks to divide oven into thirds. Heat oven to 450ºF. Line two rimmed baking pans with foil.
2. Place half the chicken, vegetables and apple wedges on each pan. Drizzle 2 tsp oil over each; toss to coat.
3. In a small cup, mix curry powder, cinnamon and salt; sprinkle evenly over both pans. Toss to coat.
4. Roast 15 minutes; toss vegetables and apple and turn chicken. Roast 15 to 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with chives or cilantro if desired.

This was soooooo good and really rather simple, I highly recommend it! The point of all this, however, is what an amazing and resourceful tool media can be. I would never have thought to make this or half the things I make if it wasn't for the easily accessible recipes I find online. So, although I wouldn't recommend online recipe hunting for hours on end, as a beneficiary of such recipe pursuits, I am an advocate for trying to create something new and delicious. Have fun, good luck, and don't get sucked in!