Anna Weicht

The Partner in Crime

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January 9, 2018

If you are looking for a healthier snack choice, these chickpeas will satisfy your cravings for salty snacks such as chips and pretzels.  As a bonus, they supply 5 grams of protein per serving.  The protein makes sure that these chickpeas stick with you so you aren't hungry for longer.  They are more filling than a serving of potato chips.  This recipe comes from Cooking Light magazine.  I love the flavor of these crispy chickpeas.  The fresh parmesan and oregano are a delicious combination!

Bon Appetit!


Make sure you dry the chickpeas with paper towels.  The drier the chickpeas the crispier the dish is.  You can even let them sit overnight for optimal results.

Total time is 30 minutes.

Click here for a printable version of this recipe.


  • 1 (15 ounce) can unsalted chickpeas

  • 2 tablespoons olive oil

  • 1/2 ounce finely grated Parmesan cheese (about 2 tablespoons)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon grated lemon rind

  • 1/2 tea...

June 20, 2017

This is a great summer side dish that compliments any main meal.  I personally like to make this delicious green bean dish when I am serving grilled meat.  This side is a bright and flavorful combination of good-for-you vegetables.  I find that sometimes vegetables can be boring (especially if you do the same things with them) in looks and taste, but not so with this recipe!  The garlic and red pepper add great flavor and a spicy kick that your mouth will enjoy immensely.  You and your family will savor these green beans and potatoes in a chunky tomato sauce - so much that you may even forego the meat!

Bon Appetit!


Tender young green beans work best for this recipe.

To peel tomatoes, you score the skin by making a small 'X' on the bottom side with a sharp knife.  Place the tomato in boiling water for 30 seconds.  Remove the tomato with a slotted spoon.  As an option, you can submerge in ice water if you want to cool it off quickly or just wait until it is cool eno...

May 16, 2017

I adapted this wonderful pasta primavera from one of Giada De Laurentiis' recipes.  The pasta is loaded with vegetables and topped with parmesan reggiano cheese.  To make this pasta shine, use the best ingredients.  I often try to get clean, natural, and/or organic ingredients if at all possible.  You may pay more, but I find that there is definitely a difference in taste.  In the tips section, I mention a few of my favorite staple ingredient brand names that I use in this dish.

One of the reasons why I love this pasta primavera, is it is not loaded down with cream and fat.  It is light and delicious - a perfect embodiment of spring!  Primavera is the Italian word for 'spring'.  You can serve this dish for a main course or a side course, and if you miss the meat, you can simply add grilled chicken (or shrimp).  Serve this with a crusty artesian bread, and you have a lovely meal!

Bon Appetit!


Make sure to read through the instructions before preparing thi...

March 2, 2017

This is a wonderful side dish that pairs well with the steak pinwheels, but they can compliment any main meal that needs a side.  These little potatoes are packed with amazing flavor that will make your taste buds dance.  This recipe is quick and easy to do.  If you are planning to make the steak pinwheels, you can even roast the potatoes at the same time you roast your steak.  There's no reason not to try these delicious potatoes!

Bon Appetit!


Granulated garlic is coarser than powdered garlic.  You can find it in the spice aisle of your grocery store.  I would not substitute this ingredient!  It really makes a big difference in this recipe.


1 and 1/2 pounds small red potatoes, quartered

1 tablespoon olive oil

Salt and pepper

2 tablespoons unsalted butter, softened

1 teaspoon granulated garlic

1/8 teaspoon dried thyme


Preheat your oven to 425F.  In a medium bowl, coat potatoes with oil, salt, and pepper.  Transfer the potatoes to a baking...

February 23, 2017

Here is another awesome recipe!  I am not sure where I acquired it, but I am so happy to have it.  There are a lot of cornbread recipes out there, and it can be overwhelming to try to find the right one.  This recipe is (in my opinion) a perfect balance of sweet and buttery.  I was raised in Illinois, and generally northerners (in America) like their cornbread sweet, while those in the south prefer their cornbread buttery (and not sweet).  It depends on the recipe, but I often found that the northern cornbread was sometimes so sweet that it was like eating cake!  In the south, the cornbread seems to have an incredible amount of butter that (in my opinion) overwhelms the taste.

I really like this cornbread, because it compliments savory meals.  If you still are not certain about making this cornbread, here is an example to get your thoughts going - would you prefer to take a bite of cake and then a bite of something savory (like our White Bean and Spicy...

July 26, 2016

Hard boiled eggs are great for breakfast or just a snack.  I use them for a number of recipes.  I put them on my french salad, but there are so many ways that they can be used.  I have come to realize that knowing how to do a good hard boiled egg is a must.  I have found that this method is the best way to boil eggs!  

Simply place eggs (I use large ones) in the bottom of a saucepan and pour cold water to cover the eggs.  

You want about one inch water above the eggs.

 Place the saucepan on stove top and bring to a boil.  

Take your saucepan off the heat and place a lid on the saucepan.  You then let your eggs sit for 18 minutes (less time if you like a less cooked egg).  After 18 minutes, you drain off the hot water and run cold water over the eggs to stop the cooking.  You now have perfectly boiled eggs!  I like this method because you do not get any cracked eggs, and this method consistently puts out a perfectly boiled egg.  Bon Appetit!...

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