30 Days, 30 Recipes

Perhaps you've noticed that it's been a little quiet around here this week. I've noticed it too, but it's all for good reason. You see, folks. Starting on Saturday (that would be November 1st) I am going to embark on my first attempt at completing NaBloPoMo.

A Native American Thanksgiving side dish, perhaps?

No, no...NaBloPoMo is a nifty short way of saying National Blog Posting Month during which crazy bloggers everywhere will attempt to post on their blogs *everyday* for the duration of November. Now for the average blogger this is a feat in itself, but for a food blogger this is quite the challenge as it involves cooking, photographing, and writing EVERY SINGLE DAY for 30 days.

30 days and 30 recipes. Can I do it? We'll have to wait and see, but for now, how about helping me out with a few recipe suggestions. What would YOU like me to cook or bake this month? Leave me your requests in the comment box. If I make one of your suggestions I'll be sure to link to you in the post.

Wish me luck!

15 comments:

  1. I'm still looking for a good cornbread recipe!
    Good luck on your quest,
    Elsa

    ReplyDelete
  2. You know what would be really fun? See if you can connect each meal to the next. Have leftover sauce from a braise that you use for a pasta for the next thing. Then use the unused penne from that in a salad/casserole, etc. Could get tough doing the recipes, though.

    Jess, at hogwash, did a recipe a day last year. Maybe you'll find some inspiration there:

    http://jessthomson.wordpress.com/

    Good luck!

    CB

    ReplyDelete
  3. I'd love to see a recipe for non dairy mac and cheese...maybe even with whole wheat pasta? I'm always on an eggplant kick...random, but true...trying to figure out how to properly get it settled onto pizza!

    ReplyDelete
  4. I would love to see you put some alejandra spin on some typical thanksgiving fare. for starters,can you make a pumpkin pie special?

    ReplyDelete
  5. please make italian rice balls, and give me a shout when they are done.

    http://www.cooks.com/rec/view/0,1942,159174-234206,00.html

    :)

    ReplyDelete
  6. Best wishes to you (and I'm looking forward, selfishly, to seeing what you post)! I also thought about doing the Big Challenge, but I'm too chicken. :)

    ReplyDelete
  7. could you do crepes? I watched my host mother do it at least once every two weeks when I studied abroad in France- but I'd love some tips if you have any! savory or sweet it makes no difference to me!

    ReplyDelete
  8. Good luck. I wish I could post everyday.

    ReplyDelete
  9. Please cook some more Low Carb meals and desserts I love your previous low carb recipes.

    ReplyDelete
  10. Something to look forward to every day!
    Do you have a signature roast chicken recipe? I've tried many good ones, but still looking for "that" one.

    ReplyDelete
  11. Hi Alejandra,

    I am looking for a recipie for a desert that i have taste once along time ago in a qiute town call Dubbo( in NSW Australia)and never find it again, the name of that desert is call frozen butterscotch with marinated stawberrys! i have always miss it but could'nt find it any where eles :( , trust me ,it's good!

    Ian

    ReplyDelete
  12. Hi dear

    I know how much you like roast chicken so here you go: warning, not a one day dish, but that never seemed to stop you.

    brine a chicken (hour or so is fine), butterfly it and then shove flavored butter of your pick under the skin on the breasts, thighs and legs, then let it air dry uncovered in your fridge for a day or so. then take a broiler pan, line the bottom with foil and put down fairly small chunks of potato or squash or whatever tossed with oil salt and pepper on the foil. put the broiler top on and put the chicken on top of that, folding the legs under the wings. season as you wish and then roast on the 2nd to bottom rung at 500 (yes 500 degrees) for 20 minutes, rotate the pan 180 degrees and roast for another 25 minutes or so until done. the skin will be ubercrisp and the bird uberjuicy. The potatoes will be really crisp where the bird is not over them so if you can try to not leave too much of them uncovered.

    ReplyDelete
  13. Ohhhhhhhhhh...fun idea!
    Can you give me a recipe for my cast iron pan? I know I am not utilizing it to it's fullest. So let's take a break from all your fancy fancy food...and give me some down home cast iron cookin'! =)

    Good luck...Happy cooking...I'll be reading!

    ReplyDelete

Thanks for stopping by my blog! Leave a comment or ask a question. Don't be shy!

LinkWithin