This past January, I made a number of Ina Garten recipes. I covered soup, chicken, Mexican, and vegetables. I really made a dent in January, with eight recipes. I think that is the most I’ve made in a month so far. I even made some dessert recipes!

Click on the links below to read the recipe reviews.

I started off with one of Ina’s favorite foods: chicken. But, I was feeling the need for comfort food, so I scoured her latest cookbook Modern Comfort Food for a worthwhile recipe. Boy, did Ina’s Cheesy Chicken Enchiladas hit the spot!

Read about the recipe here!

As a side dish for the enchiladas, I wanted to keep the Mexican theme going. So, I found a corn recipe that paired wonderfully with the enchiladas. Confetti Corn was so tasty and so easy to make! You can read about it right here.

Next, I made a dessert recipe. Ina Garten’s Ultimate Ginger Cookie really is something that should be tasted! I crystallized ginger adds a not-so-subtle flavor and “bite” to the cookie. Though these were tasty, they are not my favorite cookie. But, they can definitely be used as a wonderful fall dessert. If you want to read my review of the recipe, click here.

You know me and desserts! I can’t get enough of them!! So, I stayed with the dessert theme for the next Ina recipe I made in January. This time, it was Chocolate Chunk Blondies. This was a cross between a cookie and brownie. Filled with chocolate chunks, these will definitely satisfy any chocolate craving. These are for sure to be added to my recipe repetoire. Wanna hear more about these wonderful blondies? Here is the link.

The next recipe? More veggies! Orange-Braised Carrots and Parsnips introduced me to a new cooking method and I couldn’t be more pleased. Parsnips are totally an underrated vegetable. They can do more than just jazz up your mashed potatoes at Thanksgiving and Christmas! Read about braising and how these carrots tasted at the link.

Ina’s Lemon Chicken Breasts are a wonderfully light dinner than can be made any night of the week. With hints of Italian and French herbs, this recipe cooks up fast!

To go with the Lemon Chicken, I made a vegetable dish. Roasted Broccoli with Panko Gremolata looks elegant but it couldn’t be any easier to make. In fact, roasting vegetables is a great way to bring out the great flavor of vegetables without slaving over the stove. Read about the broccoli was dressed up right here!

To close out the month of January, I made a soup. Snow was predicted (and arrived) so having soup on hand was a must! Ina’s Winter Minestrone and Garlic Bruschetta filled us with tasty veggies and wonderful plant-based protein. Read about this flavorful soup here.

Let me know if you try these recipes! Do you agree with me? Let me know in the comments below!!