Macaroni Skillet
A favorite of children, and mommies alike. Simple, nutritious, and speedy to make. Macaroni skillet is another, "formula" style recipe. As long as you have the three basic ingredients; meat, pasta and liquid, you will have a one skillet, satisfying meal. If you...
Salmon Au Gratin
You can use fresh, but the real beauty in this recipe is what it does for frozen salmon. I like to keep individually frozen, wild salmon in my freezer. It is cost effective, convenient, and good for you, but let's face it, frozen is not as good as fresh. So, we...
BBQ Fried Chicken
I can't imagine why anyone would want to cook fried chicken in their kitchen. It makes such a mess on the stove. That's what Cast iron skillets and BBQ's are for. My family loves this lighter version of BBQ chicken, and I don't mind making it. Ask the butcher to...
BAKED BUTTERMILK CHICKEN
BUTTERMILK BAKED CHICKEN Buttermilk works well as a meat tenderizer. The longer the meat marinates the better, but even if it is just for 20 minutes it is delicious. Great as a family weeknight dinner, or, perfect on your Brunch table if your expecting a crowd. ...
APPLE STUFFED PORK CHOPS
Apple stuffed pork chops A perfect solution for leftover stuffing. Just add 3 golden delicious apples for every two cups of stuffing. This is enough for 5 large three inch thick chops. Make a slit with a sharp knife into a three inch thick chop, creating a pocket....
Asian style seafood and cabbage salad
Asian style seafood and cabbage salad Light, refreshing, and delicious, this Asian-style seafood and cabbage salad is ideal for a satisfying, light summer lunch or dinner. The best part: "up -cycle"-- that is fancy for leftovers -- delectable remnants from the...
Herb Infused Olive Oil
4 leaves basil 4 sprigs oregano 4 sprigs thyme 1 sprig rosemary 3 sprigs parsley 2-4 sprigs fresh lavender 3 cloves garlic 2 cups extra virgin olive oil 2 tbsp whole peppercorn 1. Wash and dry herbs. 2. Crush garlic, salt and pepper together in mortar with...
FLAT BREAD PIZZA
FLAT BREAD PIZZA Flat bread is soft, and moist, not to be confused with Pita bread, which can be split and made into a pocket. Flat bread is meant to be folded, typically served in Greek Gyro Sandwiches. Yummy just by themselves, add pizza sauce, and toppings,...
Beef Stock
Beef Stock Beef stock, also called Brown Stock, is an economical, and important ingredient in many of my favorite "core" cuisine. Beef stock is a key ingredient in a few of my winning rotations, such as; French Onion Soup, Minestrone, Goulash, and meat based...
SOLE MEUNIERE
SOLE MEUNIERE This is a classic French dish, and a regular feature on our Dinner table. Fresh Dover Sole is a light, and not too oily fish, that cooks quickly, and makes a beautiful presentation. Top with sautéed capers, and you have instant gourmet. "Meuniere",...
Pork Loin Chops with dried Prune de Glaze and Cognac Sauce
Pork Loin Chops with dried Prune de Glaze and Cognac Sauce This is one of those "think fast" dishes that you pull out of your repertoire when you need to make a nice meal, in a short amount of time. The sauce is what makes this dish so lovely. Serve a side dish that...
CASSOULET
CASSOULET This dish originates in the South of France. Different towns claim ownership and each region uses different meat combinations. The one constant, are the use of white beans. This is peasant food at its best. What could be more satisfying on a cold winter day,...
Braised Beef in Aromatics
Braised Beef in Aromatics 1. Heat oil on medium high heat in a non-reactive high sided pot. Brown meat on two sides in the hot oil, and remove to aBraised Beef in wine and aromatics 3 tablespoons vegetable oil or fat 4 pounds beef stew meat 2 cups white wine 5 medium...
BAKED SALMON WTH PANKO AND HORSERADISH CREME
BAKED SALMON WTH PANKO AND HORSERADISH CREME Use this method for Fillet of Salmon, when you are pressed for time. An elegant meal, without spending a lot of prep or clean up time in the kitchen. Panko creates a nice seal, keeping the fish moist, along with the...