Sound pretty ordinary, doesn’t it? There’s nothing ordinary about this dish. It’s simplicity itself, with huge flavor. It’s a great dinner party dish, because it’s even better made ahead. Continue reading
We’re killing 2 birds with one recipe today! We’re looking at the technique of pan-roasting, which is a terrific way to prepare chicken and fish, but it works for most meats, too. Pan-roasting, to put it simply is browning the meat/fish in question in a large oven-proof pan, then sliding the pan into the oven and finishing the cooking there. And in this case, we’re going to be using the Goddess Herbes de Provence blend from the tarragon post. I love it when a plan somewhat comes together, don’t you? Continue reading
Arroz con Pollo is part of The Latin Lover’s childhood. He likes this version, because it has tons of flavor, with just a bit of smoky heat. This is a fix-it-and-forget-it meal, thanks to the slow cooker; dinner will be ready when you come home and the aroma…baby, life is good! Continue reading
I have a confession. I’ve never been that big a fan of buffalo chicken wings. I don’t know why, but I was always more interested in the celery and bleu cheese dressing. I love bleu cheese; I’m weird that way. With Super Bowl looming on the not-too-distant horizon, I got to thinking about other possibilities and this is what I came up with…Buffalo Chicken Sauce on Pasta. Continue reading
Corn chowder can be served as is…a soup that focuses on corn, creamy or brothy, herby or not, etc. Or it can be the base for clams, salmon, seafood, chicken, ham, etc. It’s a very versatile meal. Have corn chowder on Monday and with just a few additions, clam chowder on Wednesday. Continue reading
This is not-your-mother’s-chicken soup, but a Coq au Vin-ish type of soup; it’s rustic, earthy comfort food at it’s best and easiest. It takes about 30 minutes to make and with some minor changes, this can become a stew. How flexible is that? Continue reading
In my last posting, I mentioned using cinnamon in a savory manner. So here we are….
In centuries past, like a lot of spices, cinnamon was traded by the Arabs (remember the infamous spice route?). The Moors were in the Iberian peninsula for over 700 years, bringing with them many flavors and products previously unknown to that part of the world, cinnamon being one of them. Continue reading