Baking Bread with Grandma

I got a kitchen-aid with a bread paddle for Christmas which is a total game changer. Naturally, the first thing I did was call my mom.

Growing up, I was very lucky. My mom made her own bread, her own pasta, and even her own spaetzel – which is no joke. We may not have had a lot of belongings, but we ate like kings. Of course, my mom would enlist my help when I was little. I got to knead the dough, and even punch it.

Last Saturday, she came over to give me a tutorial on how to use the kitchen aid, and to teach our children how to do make it themselves. The littlest one had no interest in making the bread, and chose to come down as a taster when it was ready.

checking the consistency


everything is more fun with grandma

Adding some flour

Learning from the master

Punching the dough is the best part



Spanish Chicken with Chorizo and Potatoes

Total cook time: 45-50 minutes

Recipe ease: easy

This is a recipe of Nigella Lawson’s that I have been meaning to try. If you are looking for a classic roast chicken dish and/or some comfort than this is perfect. I made it on a very cold night, served it with some wine, and enjoyed every bite.

I picked a spicy chorizo from Whole Foods and had to use a blood orange rather than a regular for the zesting. I then sliced up the blood orange and set it out at the table for something sweet.

The original recipe calls for two red onions, and 12 chicken thighs, but I felt it was a bit much. The large onion I used cooked nicely and caramelized in the pan, and contrasted nicely with the creamy potatoes. Delicious.

You will need:

  • 1-2 tablespoons regular olive oil
  • 6 chicken thighs (bone in, with skin)
  • 2 links chorizo sausages, cut into bite sized pieces
  • 2 lbs baby potatoes, half the larger ones
  • 1 large red onion peeled and roughly chopped
  • 2 teaspoons dried oregano
  • grated zest of one orange
  • salt and pepper to taste

Preheat the oven to 425 degrees and put the oil in the bottom of a roasting pans. Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up. Add the chorizo sausages and the new potatoes to the pan.

You don’t need to be precise with the veggies


The chicken thighs were from a store that had an in house butcher


That is some good-looking chorizo


All nestled in the pan and ready to go

Sprinkle the onion and the oregano over, then grate the orange zest over the pan. Cook for 20 minutes, then baste the chicken with the juices. Continue cooking for about 20 – 30 minutes or till chicken is done.

The end result

Instant comfort