I receive regular recipes from thekitchen.com and this chicken dish tweaked my tastebuds. The white wine/white wine vinegar sauce sounded wonderful and light which was flavored with fresh rosemary and smashed garlic cloves. I was not mistaken and it was a perfect dinner served over my favorite rice. The author attended a Kosher Italian cooking … Continue reading
There are a few Korean ingredients that I am particularly fond of and one of them is gochujang. I love this spicy, hot, deep red paste that adds so much flavor and color to any recipe. Once you try gochujang there is no turning back – it will become a favorite of yours too!
What a wonderful way to make chicken that will be good in tacos, burrito bowls, enchiladas, quesadillas, tostados or even on a sandwich. Because it is made in a slow cooker it is a perfect dish to make during the warmer months. I often will plug it in on my deck! There are many versions … Continue reading
This is another very flavorful recipe from Christopher Kimball’s Milk Street Tuesday Nights Mediterranean. This is becoming a favorite cookbook partly because the recipes include per Chris: “an enormously diverse group of cultures, from Malta to Turkey, from the Middle East to Morocco. It’s not just Italy, Greece and Spain.” So, there is quite a … Continue reading
Stir-fries are one of my favorite ways to cook. Choices in vegetables and or meat or fish are unlimited based on your likes and dislikes. Thai rice noodles are especially tender and delicious with any stir-fry and very easy to cook – just pour hot water over them and let sit for 25 minutes. They … Continue reading
Spring always means grilling season here in Michigan and many have been enjoying those outdoor barbecues for the past few months. This recipe is all inclusive and all you need is a fruit or green salad on the side. Perfectly cooked in foil packets, juicy and very flavorful. If you are looking for something easy … Continue reading
Recently, I found a recipe for combining all the signature ingredients in chicken parmesan except the chicken is ground and not fried. Lower in fat for sure as there are no bread crumbs, flour or egg and only 1 tbsp. of olive oil is used. It’s basically a casserole and very, very good! I like to … Continue reading
What a delightful and tasty salad and one I enjoyed a few times. When I am trying new ingredients I often will cut a recipe in half, or even thirds, just in case I don’t like it. No problem with this recipe – the chicken was so flavorful with a za’atar/Aleppo pepper/flour mixture rubbed on … Continue reading
I love this new cookbook “My Two Souths: Blending the Flavors of India Into a Southern Kitchen” by Asha Gomez, winner of the Food 52 Piglet 2017 cookbook competition. I did not really follow this contest but took a look at the cookbooks which were nominated. I have already posted Asha’s “Banana Beignets” recipe which I … Continue reading
It is cherry season in Michigan which is one of our best fruit crops that we all look forward to every year. The season is short and this year I planned ahead and I froze a bunch of pitted sweet cherries to use for pies and such at a later time. Place the pitted cherries … Continue reading