Tags
bomba rice, chicken broth, chicken thighs, chorizo, fire-roasted tomatoes, Garlic, Green beans, herbs, Mushrooms, olive oil, Peas, piquillo peppers, saffron, smoked paprika, tomato paste, white wine
Paella (“Pa•ā’•ya”). Let’s all say it. Now, let’s picture a lovely, warmish afternoon, the sun is shining through the olive trees, as you sip a robust Tempranillo and watch the coals turn white…it’s almost time to put the paella pan on the fire…it’s going to be a lovely afternoon, indeed. Continue reading
I love the idea of eggplant parmesan. But, the problem for me has always been the breading. It’s just too much. It overpowers the flavor of the eggplant and I like that flavor. So when I saw Grilled Eggplant Parmesan on the Food & Wine 
This is a perfect dish for a crowd, or a busy week. You can make it on the weekend and just reheat it all…week…long! It gets better each time you reheat it. I swear it does. This is peasant food at its very best…layers of cabbage, sauerkraut, onions, rice, and pork, slow cooked for hours…oh, yum! 
What? Has The Goddess been smoking herbs again? You might think that, but this came to be because she forgot to make pizza dough. And anyway, this is pretty much pizza, cooked in an oven-to-table pan, finished in the oven and served with good Italian bread to scoop up all that yumminess. So, it’s pizza, without a crust. 
The Goddess loves creamed spinach, but for some reason, she doesn’t make it too frequently. It’s particularly nice with steak, don’t you think? Well, she was serving steak with Bleu Cheese Butter and Mocha-Merlot Sauce with Shallots. So, creamed spinach seemed like a good idea…but then… 
Sweet potatoes are just as good in summer as they are for Thanksgiving. Maybe they’re even better in the summer. You can put this mixture on the grill, wrapped in foil. This works as a perfect bed for 
Sweet potatoes are a nice change of pace and they shouldn’t be relegated to being served as just a Thanksgiving side dish. And savory is the way to go, as sweet potatoes are sweet enough…you know, like The Goddess! 
I love stuffed peppers. I didn’t always, but the I grew up. And now I do. I love the sweetness of the pepper, after it roasts. I seem to always like whatever is stuffed into them. It always seems to work. And these Papa Rellena Stuffed Peppers…baby, do they ever work! 
These probably aren’t what you think of when you think of enchiladas. And that’s okay. Though these aren’t very traditional, they are truly delicious. They are also a great way to use up your leftover Thanksgiving turkey…timely, huh? 
Every now and again, we have a vegetarian at our holiday table. There are always plenty of side dishes that will work for them, but I think vegetarians should be able to experience a filling and delicious main course. Just to be clear, non-vegetarians gobble this up, too! Yeah, I went for the Thanksgiving pun…get over it! 
Goddess Cooks 