The rich, dark red chili, redolent with smoky cumin, spiked with hints of ancho and poblano peppers, provided a warm, but soothing contrast to the freshly baked white bun, which was gently kissed by the sharp yellow mustard–oh please, they were just DAMN good!! I scarfed down three of them!!
Fresh romaine and spinach leaves make fried chicken a little more “diet-friendly” after the holidays! Carrots and pine nuts add great texture, and mandarin oranges add color and sweetness. Use a dressing of your choice; Thousand Island is a nostalgic favorite of mine and its creaminess goes well with the fried chicken. Whatever dressing you use, do not “drown” your salad; use only enough to just coat the leaves.
My father caught some fresh trout and my mom finally showed me how she prepares her steamed fish. Left whole, the fish remains moist and tender. The hot bacon fat “sizzles” the fish and removes any trace of fishiness. Serve this with lots of steamed rice and a fresh vegetable.
Don’t be afraid of all the seasonings in this dish. Slow cooking transforms the herbs and spices into a vibrant, yet mellow coating for your chicken. Moist and tender, this recipe is perfect for those busy days. Because you do not add any liquid to the pot, the resulting juices are super rich and delicious.
This is a delicious and simple dish that can work into an antipasto platter or as a light side dish. The brightness of the lemon highlights the natural flavors of the asparagus and mushrooms.
What says comfort food more than chicken and dumplings? Canned stock may be used, but to me, there is no substitute for homemade stock. Treat yourself…take the time to make your own stock. The dumpling recipe is from a 1956 edition of the Betty Crocker cookbook; some things just need no improvement.
What could be more perfect than a nice, steaming bowl of hot chili for the cool fall and winter nights ahead? Ground turkey is a terrific substitute for beef. I added bacon to help with the leanness of the turkey, and the smoky heat of the chipotle peppers add a bright, hot twist. Beans are optional; I added these at the request of my partner. Anything to get him to eat!
I’m not a big fan of tomato sauce on meatloaf. This recipe makes such a moist and flavorful loaf, you won’t miss the sauce at all!
I discovered a new cheese, Vlaskaas Flax Harvest Gouda, and just had to make a sandwich with it. Salty, tangy, and oh so creamy, this cheese is delicious! A drizzle of truffle oil enhanced both the sharp and subtle nuances of the cheese, elevating this sandwich to gourmet status. A glass of fume blanc completed the experience!
The lemon and herbs add a wonderful fragrance to this braised chicken; add a simple starch and roasted vegetable for a delicious fall dinner.
