Teriyaki Chicken

This is a great freezer item — just pour the cooled teriyaki sauce over boneless chicken breasts or thighs and freeze in a zip-top bag. They’ll be ready to toss on the grill or into a saute pan as soon as they’re thawed! The sauce is also great on salmon, pork or beef, or tossed with a quick noodle bowl. You can make a batch of sauce and keep it in the fridge for up to 2 weeks. 2 lbs. boneless, skinless chicken breasts 1 cup tamari or soy sauce 3/4 cup water 6 tablespoons honey 4 tablespoons brown sugar 2 cloves garlic, finely minced 1 tablespoon finely grated fresh

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breakfast for lunch

As I enter the final push of preparation for the school year, I’m looking back at my own lunch photos to help get some inspiration. As I do, I’m reminded of the lunches that were popular with RRG readers last year — the ones that got the most clicks, the most “likes,” the most appreciative comments. And I thought, if I need a little inspiration boost to get me geared up, you probably do too. Right? Here’s a little inspiration “cheat sheet” for you, with some of the lunch ideas that you, dear readers, seemed to favor last school year. I’ve also included some tips on how to prep for

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Lunchboxes for kids

In just 19 days, my kids go back to school — 1st and 3rd grades this year. I know some of my readers in other parts of the country are already back (and to you I say, SORRY, every year I vow to do better by you and just can’t wrap my brain around back-to-school so early in the summer), and others will start anytime between now and Labor Day. The season brings, for me, the usual mix of sadness at losing summertime, relief at getting a solid routine back, and stressing out over making sure we’re ready for the onslaught of EVERYTHING: School schedules, new teachers, events, fundraisers, soccer,

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sourdough starter

This post is either loooong overdue, or exactly on time. People have been asking me for a couple of years now if I would share some wisdom about making homemade sourdough breads and doughs. I can’t honestly remember when I first started dabbling in the art that is sourdough baking — I think L. was just about 6, so as we’re coming up on his 9th birthday (gulp!), I guess I’ve been favoring starter over packaged yeasts for about 3 years. The thing is, as soon as you start baking with sourdough, people want all your secrets. But I quickly realized that I wasn’t ready to share. Sourdough baking is

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July 2015 Meal Plan

July! Just when I was finally getting the hang of June…. The school year went incredibly fast. Too fast. I don’t know if it’s because it was my first year of freelancing (which is going MARVELOUSLY well, thanks so much for asking!) or because both boys were at the same school for the first time in a long time, which made for smoother logistics, or…what. I refuse to believe it’s because I’m getting older and therefore feel that time moves differently. Nope. Not happening. But however it happened, my little boys finished 2nd grade and Kindergarten just a couple of weeks ago, and now they’ve already got a week of

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Image Credit: Billy Hathorn

Charleston. I said to my husband last night, or maybe it was the night before: “I’m feeling really sad about Charleston.” J.: “I know. Me, too.” Me: “I mean, especially because we went there. We’ve been there. We loved it. Remember?” J.: “I know. Me, too. I know.” We were silent after that. Because what else is there to say? This past October, J. and I celebrated our 10th wedding anniversary. We rarely go anywhere together, just the two of us — not even out to dinner for the “date nights” we envy among our other married friends. It just isn’t our life. We cozy up at home together, we

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Mediterranean Grilled Pork Chops and Salad

How arrogant of me, to call this pork “perfect.” How dare I be so bold? So smug? Few things in life are actually perfect, it’s true, and in all likelihood, this pork is no more perfect than I am – which is to say, it’s got a ways to go. But it’s darned good. It’s the kind of good that made my kids go rooting in the refrigerator for the leftovers the next day, the kind of good that had hubby J. proclaiming that he’d like me to make this pork, and ONLY this pork, every time I buy pork for dinner for the rest of eternity. (I think he

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May 2015 Meal plan

I’ve been asking a lot of the same rhetorical question lately: “What is WRONG with me?” Why did I think it would be a good idea to take a position on the production team for Listen To Your Mother Providence, be IN the show, then just a few days later enter into “hell week” for the season-end concert of “Carmina Burana” that I’m performing with the Providence Singers and the RI Philharmonic, all while juggling a heavy client workload for my freelance business and keeping the home fires burning? What is WRONG with me? As my 8-year-old would say, “All good things. All good things.” I’m happy and productive and

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Orecchiette with Cauliflower and Pecan Pesto

Did you know April is National Pecan Month? Yeah…neither did I. I don’t usually keep track of these things. But I’m happy to know about it, because pecans are arguably one of my very favorite nuts. I prefer them to walnuts in baked goods (okay, I prefer them to walnuts in MOST things), I love glazing them and spicing them for holiday celebrations, and I adore throwing them into homemade granolas or using them to make a delicious nutty crust on fish or chicken. Given my adoration of pecans, and the fact that I had just bought a bunch of them to use for my carrot cupcakes, I was only

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Brown Butter Balsamic Chicken

One of the first things that I figured out how to cook, reliably, was boneless chicken in a skillet. Let’s face it: Boneless chicken is easy to work with, as proteins go – you just sort of cut it up (or not) and throw it in a pan or on a grill, and as long as you don’t totally incinerate it or leave it raw in the center it’ll be reasonably edible at the end of the cooking process. It’s also a blank canvas, so just by changing up the seasonings and vegetables you add to it, you can expand your repertoire of “mastered dishes” pretty easily. There: Now you

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