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Corn & Potato Chowder with Bacon {Eat Out of the Fridge/Pantry Week}
Day #6 of Eat Out of the Fridge/Pantry Week….and we’re still cooking strong. As you can imagine creating new dishes or testing recipes every night leads to an abundance of open ingredients that begin to take over the Fridge/Freezer and Pantry. As we stared into our refrigerator full of Thanksgiving leftovers it was clear….enough is enough. And we declared this week to be Eat Out of the Fridge/Pantry Week.
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Savory Bread Pudding {with Roasted Butternut Squash, Onion & Sage}
For the past couple of years I’ve been making Bread Pudding during the holidays, sweet bread pudding that is. Bread pudding is such a wonderful palate for flavor, pumpkin with butterscotch or cinnamon & brown sugar with pecans, or maple syrup with walnuts…the combinations are endless. It wasn’t until this summer, when our herb gardens were overflowing with love, that it hit me……Savory Bread Pudding.
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Sage-Pecan Pesto Encrusted Turkey Tenderloin
When I first made Sage-Pecan Pesto Encrusted Turkey Tenderloin and posted a picture in my What’s for Dinner album, I got immediate requests for the recipe. I love pesto. It’s so versatile and easy going. Never complains when you substitute sage for basil, pecans for pine nuts, aged cheddar for Parmesan. And turkey tenderloin is the perfect delivery vehicle (pork tenderloin would be delish too). So good and so moist!
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Baked Pattypan Squash {with Wild Rice, Sage Brown Butter & Sausage Stuffing}
A pattypan squash is the perfect delivery vehicle for one of my favorite food groups, Stuffing. We will stuff these beauties with wild rice, fresh veggies, sage, and sausage. Baked Pattypan Squash with Wild Rice, Sage Brown Butter & Sausage Stuffing. So while this post started out to be much more about my love of stuffing than my new found fascination with pattypan squash, I think it’s interesting to share a bit of history on the White Scallop Summer Squash aka Pattypan.
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Classic Chicken Marsala
This recipe follows the Classic Chicken Marsala basics but we gave the dish a flavor jumpstart by browning the chicken in sage brown butter.
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Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks
Parsley, Sage, Rosemary, Lemony Thyme, Garlic, Panko, Olive Oil, Sea Salt & Fresh Cracked Pepper (according to taste) Encrusted Petite Lamb Chop with Balsamic Glaze & Crispy Leeks. Can you say melt in your mouth goodness.
