I love me some Risotto – how ’bout you? It amazes me how you can take a simple ingredient like rice, add a glug of wine & a few gratings of cheese (plus a bit of this and that) and turn it into a gourmet meal – no make that a gourmet experience – because you get to drink the rest of the wine! Plus plus!
Reposted for 2016: I hope you’ve had a great Thanksgiving and if you’re like me, you’re looking at the last of the leftovers thinking you really need to do something about them, now! I already have a post, my 12 Days of Turkey, with links to some of my favorite leftover Turkey dishes, but here’s your visual companion to it plus a few more! Each one better than the original turkey, if you ask me! 🙂
I don’t know when the thought popped in my mind to remake my turkey leftovers into Pozole, but I’m glad it did. And not just any old Pozole but a Green (Verde) Pozole with Turkey. Pozole Verde de Pavo.
I’m always on the lookout for budget protein and when I saw this Rump roast at a great sales price I picked it up. Rump can be a tough, dry cut, sometimes a bit tasteless but cooked long and slow in a flavorful bath of aromatics and spices I knew it would be luscious.
What happens when a lentil/yogurt/kale and green smoothie person stays on to help out her solidly Midwestern parents? Things like this, I’m afraid! This is one gorgeous pork roast from Chef David Chang of Momofuku. Crazy good. Served with rice, sauces and lettuce for wrapping, this is insane.
These little silver dollar pancakes will never be mistaken for your typical American flapjack. The outside is beautiful with just the right amount of crisp, the inside, light and airy. Ethereal. Insanely good, really. It’s almost an insult to call these pancakes!
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts! Today, as I made it again, I updated with new photos. That night, I had been looking at Time’s Money Issue and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Since my very first taste, too many years ago to admit, I’ve been wild about Hot & Sour Soup. I think I order it whenever it’s available on a menu and it’s always exciting for me to sit at the table of a new restaurant, just waiting for their Hot & Sour Soup (which is always my first course) wondering what theirs will be like.
This is a fun little Chicken Salad recipe with a few Greek twists! Full of lean chicken, a lightened dressing and crunchy vegetables, this is a great recipe for early spring through summer. I like to serve these in a Pita, just for fun.
We had quite an Easter this year, but I kept it simple. The main course was my Sunday Roast Chicken, the lemony variation. It was a subtle prelude to the Lemon Meringue Pie for dessert, but best of all, provided the base for a pot of Chicken & Rice Soup today. It almost makes this dull, grey, Spring day feel sunny.
I was introduced to Posole Rojo or Pozole Pork Hominy Stew in Denver when one of my co-workers bought it to nearly every “food day.” Those in the “know” snuck away to the buffet table before lunch before it was all gone. Now, I’d like to introduce you! Succulent pork and hominy swimming in a rich, garlicky, chile-based broth; the taste is reminiscent of tamales.
A friend and neighbor told me about this very special dish – her favorite at a Mexican restaurant. I knew I could do better. I have a recipe for my fave Chicken Enchilada with Ranchero Sauce, but this Enchilada dish is different. A fresh, tangy Ranchero Sauce over a Three Cheese Enchilada with Braised Pork on the side.
While perhaps nothing can be compared to a bone-fide Pork Butt, also known as Pork Shoulder, smoked in a barbecue, this recipe, done in the slow cooker, yields absolutely moist, tender and delicious results. And it could hardly be simpler.
Beef Barley Soup seems to have never gotten it’s due. Maybe because most of us use the recipe on the back of the box. Good fare, not great. I love a good Beef Barley made with a home-made beef stock, but bones are hard to find and pricey. My solution? Make a great soup with a “doctored” broth.
Pot Roast done perfectly tender, silky, a rich gravy. Is there anything better? Here’s one that’s full of flavor, a play off of the Flemish Stew with beer, Beouf Carbonnade. If that sounds too fancy, just call it Beer Braised Pot Roast. Does a roast with any other name still smell as good? Oh, that’s Rose? Silly me…
Sometimes I think I’m the Queen of boneless, skinless chicken breasts. Cheap and quick, they can be doctored to take you all over the world. Today, as reigning Queen, I’m going to take you deep into the Colorado Rocky Mountains. And I’m gonna declare you make these Southwestern Lime Chicken Breasts.
Diners, Drive Ins & Dives is on Netflix this season and this episode features the Sparrow Tavern in Astoria, New York – a run down rock & roll type bar with gourmet style. One of their star items was the Sparrow Veggie Burger and even the carnivores were going on about it. After I made them, I can see why – they’re flippin’ AWESOME! A bit of work, but the best Veggie Burger I’ve ever had!
I was introduced to Horchata (glad to meet you!) late in life, which is a bit of a shame as it is the perfect thing to drink with Mexican food. Well, other than Margaritas. Cool and light, barely sweet, this is my version.
Mashed potatoes has to be my ultimate comfort food – if I were stranded on a desert island and had a choice of only one thing to eat, potatoes would probably be my first choice. That being said, they’re not the healthiest of foods, especially for someone like me that has to watch carbs and fat.
Scottish? Probably not, but Scottish Oatcakes Oatmeal Pancakes are what always called these pancakes. Because of the oats. These pancakes are great; the outside is a beautiful, lacy, crispy contrast to the soft, moist interior, and they’re hearty and healthy and delicious all at the same time.
Asparagus is always a sure sign spring is coming – somewhere anyway, if not in the frozen North where I live. And when it’s in a bright, lemony marinade like this simple Marinated Asparagus, it just perks me up. Hello, Spring, where ever you are!!
If you’ve never had hash browns from left over baked potatoes, you’ve been missing out. The larger pieces are crunchy on the outside, soft inside, and the delicate little pieces become crunchy little accents.
I don’t know if I’ve told you that I’m a reformed food snob. For years, I’d only eat the best of this and that…as prices skyrocketed, my budget diminished. I found myself cutting out a lot of the expensive fish, and was missing out on a marvelous brain food. Guess what – I’m no longer a food snob and I’m eating better than ever…
While Corned Beef Hash is wonderful, it does require some attention. These little Corned Beef Hash Cups are not just “cute” they save a bit of the last minute labor. One might very well be justified in feeling quite brilliant bringing these to the table for brunch! A crunchy little potato cup, softer, creamier potatoes in the middle, a layer of Corned Beef and a gorgeous egg on top, done as soft or as hard as you’d like.