CHICKEN SALAD with RADISHES & BABY PICKLES

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...

CHICKEN THIGHS with CHORIZO 

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,...

DAMN FINE ROAST CHICKEN

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...

FILIPINO CORNED BEEF

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...

FISH in PAPER

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...

HALIBUT with PARMESAN FROSTING

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...
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