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
These lovely little bites of flavor can be thrown into a salad, used to garnish fish and seafood dishes, or simply eaten out of hand. If you prepare them correctly, and you will, they have a nice, pleasant chewiness and a refreshing finish. 
This is one of those quick little recipes that packs a wallop of flavor! It’s wonderful in summer, but even in the dead of winter, supermarket zucchini will take you back to the lazy days of summer. Serve it with Greek-Style Roasted Potatoes and a supermarket broasted chicken and you’re all set. 
Over the years, I’ve gotten considerably more fond of lentils. They are so much more than just soup. I love lentil salads. And that’s almost what this is (and can be!). It makes a great backdrop for a piece of grilled salmon, cod or Branzino. And that’s what we’re doing with it today. 
A friend extraordinaire, wants to improve her beef roasting skills and who doesn’t need to hone those, anyway? You know, a “Sunday” roast, rather than a hulking mass of prime rib. Oh, don’t get me wrong, there’s nothing quite like a perfectly cooked medium-rare prime rib, but it’s nice to know how to roast a more reasonable (both price and size) type of roast. You know…a good Sunday-dinner-with-the-family-type of roast. That’s what we’re doing here. 
We traveled North for the holidays. it’s a bit chillier there than in the Carolinas, but decidedly more Christmas-y. This soup/chowder came about through the wonderful duo, Dave and Terri! They always come up with delicious fare and this was truly an inspiring way to ring in the New Year. 
This is a nice little loaf to have in your fridge. It makes a nice sandwich, a lovely addition to a charcuterie with some cornichons or for a light lunch or supper with some good mustard. 
Goddess Cooks 