Boneless skinless chicken breasts are a mainstay of warm-weather grilling. They’re virtually fat-free, are pure protein and if you compare the price per pound with some other proteins, are still fairly affordable. However, if not cooked properly, this part of the chicken can be dry and rather ho-hum.
The word “cassoulet” in the title of a recipe might evoke an image of a complex, multistep recipe that requires many hours of work. Some cassoulets can even take days to prepare; however, a cassoulet need not be that complicated. In the end, it’s basically just a bean casserole.
Meat loaf is considered to be an American invention; however, the concept of combining ground meat with other ingredients and then cooking them together in loaf form goes back centuries. Meat loaf became popular in this country around World War II as a thrifty way to use up ingredients before they spoiled.
Meat loaf is one of my most requested items from clients, but they also request it be more healthful than what they grew up with. This Greek-inspired spinach and feta cheese-stuffed turkey meat loaf is certainly that and is also dressy enough to prepare for guests.
This Tex-Mex twist on the classic beans and rice combo was inspired by our October trip to Austin, Texas. Hope you enjoy!
The combination of beans and rice to make a meal is shared by cultures around the world. When combined, these budget-friendly food staples form a complete protein. Mexican-style chorizo, which is called for here, is different from Spanish chorizo. Both are made from pork, but Mexican chorizo is raw while Spanish chorizo is cured and smoked.
Here’s a special dish for the holiday season your darling will love. In this dish, Cornish game hens are baked on a bed of fresh rosemary, then brushed with a glaze made from clementines and broiled. Clementines are abundant now and look like tiny oranges but are less acidic and easier to peel.
If you’ve not discovered Romesco sauce — the star of this dish — it’s definitely a sauce you’ll want to become familiar with.
This versatile sauce originated in Tarragona, Catalonia, on the Mediterranean coast of Spain and was first paired with fish. However it works with practically anything including poultry, grilled meats, pasta, vegetables, potatoes, and even on sandwiches and as a dip.