11 Thursday Apr 2013
Posted in appetizers, chicken, eat out of the fridge/pantry, love to cook
Cheez-It Crusted Buffalo Chicken Fingers
The allure of Chicken Fingers….what a powerful thing. Continue reading »
35,201 total views
09 Tuesday Apr 2013
Posted in chicken, love to cook, turkey
Lemony Thyme is certainly a favorite herb around here, but her sister Sage is a close second. I love this recipe from Nigella Lawson for Sage and Onion Roasted Chicken & Sausage. We’ve lightly adapted it to use boneless chicken breasts, turkey sausages, and we include potatoes to round out the dish. Continue reading »
9,002 total views, 1 views today
07 Sunday Apr 2013
Posted in breakfast & brunch, love to cook, vegetarian
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The key to really good Potato Pancakes is starting with really good mashed potatoes. THE BEST Mashed Potatoes. Hand mashed boiled potatoes with roasted garlic, buttermilk, fresh herbs, butter, salt and pepper turn into bites of heaven. So naturally these Herbed Potato Pancakes are quite heavenly themselves. Continue reading »
6,942 total views
07 Sunday Apr 2013
Posted in love to cook, side dishes, vegetarian
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Tips on making Great Mashed Potatoes.
13,764 total views, 1 views today
06 Saturday Apr 2013
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Maple-Brined Grilled Pork Chops
B is for Braising in our house, but also for Brining, especially when it comes to Pork Chops. It you want moist, tender, juicy pork chops take the extra time to give them a nice soak in a brining liquid. For some quick tips on Brining Basics click here.
Our standard brining-method goes something like this… Continue reading »
8,358 total views
06 Saturday Apr 2013
Posted in dressings & marinades, love to cook, tips & techniques
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If you’re planning on throwing chicken or pork chops on the grill this weekend, consider giving them a flavor and moisture boost. Brining is an age old way of convincing your meat that it wants to hang on to it’s moisture.
To Make a Basic Brine ~ Use a 1/2 cup of kosher salt for every quart of water (if you’re using table salt, reduce by half). You want only enough brine to cover the meat, so choose a plastic or glass container just large enough to hold your meat which reduces the amount of brine required. Bring the water, salt, and any additional flavor infusion (see below) to a boil, then cool completely before pouring over meat. Continue reading »
19,306 total views, 1 views today
05 Friday Apr 2013
Posted in burgers & sandwiches, Italian, love to cook
Call me crazy, but when I have leftover Spaghetti & Meatballs I’m looking for bread and butter so I can make a sandwich. Picked this up as a kid and it has stuck with me ever since. National Grilled Cheese Month seemed like the perfect time to share this little secret of mine. Welcome the Spaghetti & Meatball Grilled Cheese Sandwich with fresh mozzarella & Parmesan cheese on a pesto chibatta roll. Ha! Continue reading »
32,835 total views
04 Thursday Apr 2013
Posted in eat out of the fridge/pantry, Italian, love to cook, turkey
Sometimes I crave Spaghetti & Meatballs. I’m not really a big ‘craver’…if that is a word, except Chocolate cravings….those happen most days at either 3 pm or and 9 pm.
It’s Day #2 of Eat Out of the Fridge/Pantry Week. As I walked out the door it occurred to me – should I thaw Chicken or Ground Turkey? Turkey it was and meatballs it became. Continue reading »
6,760 total views, 1 views today
02 Tuesday Apr 2013
Posted in love to cook, side dishes
I received a text message yesterday…four magic words “I’ve got dinner covered.” Maple-Brined Grilled Pork Chops, spinach salad, and a baked potato to share. All from Fridge/Pantry ingredients. I was so inspired that I took our one baking potato and showed it some love. Rosemary, Parmesan & Paprika Oil Roasted Potatoes. Continue reading »
5,088 total views