by maryjwhite | Feb 6, 2018 | Bigger Plates
CHICKEN SALAD with RADISHES & BABY PICKLES This chicken salad is fresher and I bet tastier than what you’re used to; the homemade mayo and bright crunch from pickles and radishes makes it sing! To serve 4, you’ll need: 2 C. chunked or shredded cooked chicken 1...
by maryjwhite | Feb 6, 2018 | Bigger Plates
CHICKEN THIGHS with CHORIZO This is a recipe I adapted from one I found in Cooks Country magazine, and it’s the epitome of easy and delicious! To serve four, you’ll need: 8 bone-in chicken thighs Salt, pepper, cumin to taste Oil for the pan 2 Lb. Yukon Gold potatoes,...
by maryjwhite | Feb 6, 2018 | Bigger Plates
DAMN FINE ROAST CHICKEN Preheat your oven to 400 and have a big roasting pan ready. You’ll need: 1 large, preferably organic roasting chicken 1 lemon, quartered 2 – 3 cloves garlic, peeled Salt and pepper 3 large carrots, thickly sliced (about 2 in. pieces) 1 large...
by maryjwhite | Feb 6, 2018 | Bigger Plates
FILIPINO CORNED BEEF Corned beef is a delightful meaty experience, but once you’ve had the big dinner what to do with the rest? Try this – and thank me later. To serve 4, you’ll need: 1 Tb. oil for the pan 4-5 cloves garlic, peeled and chopped 1 large onion, diced 1...
by maryjwhite | Feb 6, 2018 | Bigger Plates
FISH in PAPER This is actually from a French inspired dish, fish en papillote, but I didn’t want to get all fancy – it’s basically fish baked in parchment or foil with flavorings and vegetables. It’s very easy and good, and kind of impressive when people open their...
by maryjwhite | Feb 6, 2018 | Bigger Plates
HALIBUT with PARMESAN FROSTING This is a recipe I adapted from one we found years ago in the Seattle Times. It’s so good even Laurie, who doesn’t like halibut, loves it. To serve 4, you’ll need: For the topping: For the halibut: 4 Tb. mayonnaise 4 4 to 6 6 oz. halibut...