15 Saturday Sep 2018
Posted in Baby Potatoes, Breasts, Garlic, Gluten Free, Main Course, Onions, Peppers, Roasting, Spices
Tags
baby bell peppers, bay leaves, chicken pieces, Garlic, herbs, honey, lemon juice, olive oil, Onions, port, Potatoes, smoked paprika
This is the way you might find chicken prepared in a Portuguese kitchen. I found it surprising how much oregano is used in their cooking. I knew that cilantro and bay leaves were used frequently, but why not? It makes for some tasty dishes. Continue reading
13 Wednesday Jun 2018
Posted in Cake, Cherries, Chocolate, Vegetarian
Tags
cherry pie filling, chocolate cake mix, cocoa powder, eggs, espresso coffee powder, port, vanilla extract
Chocolate and cherry are a natural flavor combination. This is a lovely little recipe to have in your recipe repertoire. It goes together in a flash, it can be a loaf, a cake, bars…whatever you want and oh yes…and it’s delicious. Continue reading
18 Thursday Jun 2015
Posted in Gluten Free, Make Ahead, Pizza, Sandwiches
Tags
Caramelized onions are for more than French onion soup, which is good…in fact very good, but add dried fruit, in this case mission figs, cranberries, some ruby port and other nice things, to those onions and you’ve created The Little Condiment that Could make dirt taste good! Since The Goddess has been on a bleu cheese kick recently (we’ll save dirt for another time, okay?), she decided this “jam” was just what she needed for a grilled bleu cheese sandwich. Life is STILL good. Continue reading
25 Wednesday Feb 2015
Posted in Gluten Free, Slow Cooker, Soup
To further our flavor adventure, this week we’re going to focus on spices. Life should be spicy and full-flavored, don’t you think? Spices can, well spice things up. They can take us to other worlds, on a flavor adventure, so to speak. These are a few of my favorite things…! Continue reading
04 Thursday Dec 2014
Posted in Fruit, Gluten Free, Main Course
Tags
Cajun seasoning, Dried Fruit, Leeks, mustard, Orange, port, roasted peppers, rosemary
You will have to bear with me on this post. There will a heap of pictures here, as I want you to see how simple it is to butterfly a piece of meat like this. After I butterflied the loin, I seasoned the top of the meat which will be the inside of the roll, spread a mixture of dried fruit, pears, cherries, figs, and apricots which I soaked in tawny Port, added some roasted peppers and a poached leek, then rolled the whole thing up, tied it, and seasoned the outside; it can now be stored overnight in the fridge or roasted immediately, so this is a great party dish. Continue reading
