HOME > Chowhound > Home Cooking >


RECIPE REDUX: Recipes you've made 3 or more times that you love.

I saw this one on an old thread this morning and loved it - great recipes. And there are other threads out there, I know, but they're getting bulky. So we'll say this is for the first two weeks of May, then take it from there.

One of my favorites is Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette:
4 lb. new potatoes, scrubbed and cooked until almost tender. Drain and cut in half.
1/4 cup olive oil
salt and freshly ground black pepper
3/4 lb. hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tb. white wine vinegar
1 tb. sugar
1/4 cup chopped fresh parlsey
1 cup crumbled Maytag blue cheese

Preheat grill. Toss potatoes with olive oil, s&p. Grill cut side down for 3 minutes. Turn and do 3 minutes more. Place in a large bowl. Place medium skillet on the side burner of the grill and heat until almost smoking. Add the bacon and cook, drain, crumble. Remove all but 2 tb. of the fat from the pan., Add the onions and cook until soft, about 5 minutes. Add 1/4 cup olive oil, vinegar and sugar and cook until sugar is dissolved. Pour over the putatoes and add the bacon and parsley and toss to combine. Season to taste. Sprinkle with the blue cheese. 8 servings.

Love to make this in the summer, so so good. Have subbed white balsamic for the white vinegar.

Will be back to post more of my faves later.

  1. Click to Upload a photo (10 MB limit)
  1. Here's another one we love.

    1 lb. lean ground beef
    1 onion,chopped
    1 bell pepper, chopped
    2 chopped garlic cloves
    1 tb. chili powder
    2 tsp. ground cumin
    1/2 tsp. cayenne pepper
    Pinch of ground cinnamon
    3 cups canned chicken broth
    1 14-16oz. can tomatoes, chopped, with juice
    12 purchased tamales, 3 oz. each
    1 15- oz. can pinto beans, rinsed and drained
    1 cup fresh or frozen corn kernals
    Shredded cheddar

    Heat large heavy saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, about 4-5 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package directions.

    Stir beans and corn into soup and simmer until corn is just tender, about 3 minutes.
    Season soup to taste with s&p. Place 2 tamales into each of 6 bowls. Lade soup into bowls and sprinkle with cheese. Serve with warmed tortillas if desired.

    1. Shrimp over Pasta withSpinach and spring vegetables
      A great light pasta dish dish

      1 lb shrimp
      1 bunch or bag about 4 cups of fresh spinach or 1 box frozen spinach
      1 red pepper thin sliced
      1 small red onion thin sliced
      1 can artichokes in water chopped
      1 cup sliced mushrooms crimini or button
      1 can of diced tomatoes
      1 tablespoon minced garlic
      2 tablespons capers
      1/4 cup sliced olives
      1/4 cup white wine
      1/2 cup chicken broth
      1/2 cup heavy cream
      1 tablespoon fresh parsley and thyme
      s/p to taste
      Parm to taste

      In a little evoo, saute the shrimp coated with a bit of s/p is all, cook until just pink, slightly underdone. Remove and set aside. Then saute the onions, mushrooms, garlic, capers, olives, tomatoes, and red pepper until soft, add the wine, spinach, broth and cream and let thicken. In the meantime cook pasta, I like vermecelli but anything will do. Drain and set aside. Add the shrimp back to the veggies to warm and then toss with the pasta and seasoning. Garnish with parmesan.

      It is a go to favorite and a favorite of many friends.

      3 Replies
      1. re: kchurchill5

        k - you've done it again! Was looking up a recipe to use a bag of spinach I need to use and I love this one and have all the ingredients: guess what's for supper.

        THANKS! (and thanks for joining me)

        1. re: bayoucook

          Welcome, and glad this is up again as a thread ... thank you. Yep this is sort of a great mix, olives, tomatoes, artichokes, shrimp or chicken, just a easy go to mix but always good. I love things I can throw together and they are never quite the same but close. The base is the same but sometimes the main stuff differs. Great way to use leftovers and pantry items. I love this recipe and the spinach is great in it.

          Enjoy, it is definite a go to for me.

          1. re: kchurchill5

            Hope my sub of half and half won't hurt the dish - I can tell it's going to be a keeper. And thank God for well-stocked pantries!

      2. Bacon, blue cheese and potatoes, PLEASE ... what can possibly be wrong about that. It is in the top ten for just about anything. Nice recipe I would use gorgonzola because I am a blue cheese whimp, sorry. But gorgonzola does come close. Sorry B

        1. I love Jacques Pepin's mother's cheese souffle. Very easy, delicious every time.


          Also, Honey Baked Chicken from the Mennonite "More with Less Cookbook". Baked until it's browned and sticky-good. Really delicious.

          The recipe actually called for margarine ( it was published in the '70s) but I use butter.

          Place 3 lbs cut up chicken in a shallow baking pan.

          Melt 1/3 cup butter with:
          1/3 c honey
          2 T prepared mustard
          1 t salt
          1 t curry powder

          The recipe says to bake for 1-1/4 hour in preheated 350 oven, basting every 15 minutes. There is no way I baste every 15 minutes but if you do remember to pop in there once or twice for a baste that's a good thing. The chicken will become beautifully browned. Serve with rice, making sure to spoon some of the delicious sauce onto your rice.

          I know these make for very simple eating but they are both great.

          28 Replies
          1. re: fern

            Another easy delicious dinner: balsamic roasted chicken.

            I really adore the simplicity of preparation and the gorgeous flavors of this chicken. The leftovers are FANTASTIC for salads or sandwiches.

            The night before -- marinate a cut up chicken (about 4 pounds. Here you can do breasts, thighs, legs, whatever -- but you want skin-on meat on the bone) in the following:
            1/2 cup balsamic or you could probably try with other snazzy vinegars, though I have not...
            one juicy lemon-- squeeze in all of the juice
            1/4 cup good mustard. I have used Dijon, whole grain... whatever you like
            a few minced cloves of garlic
            1 tsp salt and 1 tsp pepper
            1/2 cup olive oil

            Swirl the chicken around in the marinade so all of the pieces are coated. Cover and pop in the fridge. you can marinate in a giant ziploc, or (as I do) in the same pan -- a glass baking dish 9 x 13 or whatever you are going to use to roast. If you don't have a whole 24 hours, at least let it soak for 3 or 4 hours. But I like this best when marinated overnight.

            The next day, cook at 400 for about 45 minutes, uncovered. You can reduce the cooking liquid on the stovetop if you like, just a little. It makes a luscious sauce. I put it in a pretty bowl/boat for spooning on extra.

            I was a vegetarian for years and just started cooking meet in fall 2007 through my projects for Cookbook of the Month. This is one really simple delicious preparation of chicken for anyone new to cooking, new to cooking meat, or looking for a yummy spin on roasted chicken.

            1. re: foxy fairy

              I just found chicken quarters for .29 lb so there is alot of chicken in our freezer. Will definitely use your recipe soon, it sounds so delicious!

              1. re: fern

                fern -- definitely let me know what you think. The sauce is quite special... I really like the softness of the meat cooked this way too.

                1. re: fern

                  whoa!!! I've seen them for .49 per pound but .29 per pound is amazing! Good for you, fern!

                  1. re: Val

                    I know, what a price! The same store had bone-in chicken breast for .69 lb today so we have that in the freezer now, too. If I remember to do it, we'll have foxy fairy's balsamic vinegar chicken recipe on Mon or Tuesday of next week. It sounds so easy and good!
                    This market isn't really close to me so I don't get there often but I am going to pay more attention to them now.
                    Oh yeah, they had 30 limes (smallish, but not tiny like key limes) for .99 and peaches for .49 lb bu,t sadly, the peaches turned out to be only so-so. Decided to turn them into peach salsa and served it with some of the chicken breast that had been marinated in lime and seasonings (well, I cheated and used Emeril's Essense) and then baked hot and fast. Added a pot of rice to make a tasty and very economical supper! Love that.

                    1. re: fern

                      Hey nothing wrong with a quick still healthy meal. Doesn't always have to be the best of the best. Fresh chicken rice and peaches ... good for me.

                      1. re: kchurchill5

                        Exactly. Things have been especially busy lately and our financial situation has changed so time & money savers are appreciated here!
                        The peach salsa was pretty good, would have been better with great peaches but it was still nice with the chicken and rice. I could eat rice about every day, no hardship there. Love it. Ooh, while I have limes and cilantro maybe it's time for Robert Lauriston's wife's Cilantro Rice.

                        1. re: fern

                          My rice is almost identical. I serve mine with my margaritta chicken all the time. I use shallot if you have some. To me just the sweeter flavor is best for me. I also I don't puree I just dice the jalapeno and shallot fine. It doesn't take long and I like the texture. But the pure is fine.

                          Another great rice is mine peas and rice with mint and parm. Actually Robert Irvine does a peas cream, parm and mint dish. I love it. Well I love peas so I did this a couple of years ago and my friends love it. It is also pretty. Good ol white rice. Then I take some peas, a little cream or milk just a little couple of tablespoons, 1 teaspoon butter, 1/2 small shallot rough chopped and puree until smooth, I add a couple of spoons of parm and 1 teaspoon of fresh mint. Toss with the white rice. It is pretty and garnish with a sprig of mint and extra parm. It is decadent and easy. I love this with a simple roasted chicken. Cheap and easy and still wonderful flavor.

                          Remember a classic, buttered white rice and peas?

                2. re: foxy fairy

                  foxy, we had this for supper tonight and everyone loved it! It browned up beautifully and was moist and flavorful. I did as you suggested and cooked down the sauce, it was a delicious dish. Will definitely make this a regular meal here.

                  Thank you very much for this easy and great recipe!

                  1. re: fern

                    Foxy, had to let you know we're having this again tomorrow already! You're right, the reduced sauce is wonderful and will be delicious over mashed potatoes. It's unseasonably cool here, this will be perfect for Sunday dinner.

                    Thank you, again!

                3. re: fern

                  Fern, "More with Less" is one of my favorite cookbooks. I received one as a gift 20 years ago. Those recipes got my family through some lean times. For those not familiar with the book, it's based on the concept of making the best use of the resources we have. It's really perfect for those watching their grocery dollars and it's all fairly heathy plus many vegetarian recipes. Honey Baked Chicken is still a standby in my home. If anyone is looking for an good general budget cookbook ...this is it!

                  1. re: gittith

                    gittith, I love it, too! Your post made me realize that it's time to get that oldie-but-goodie off the shelf.
                    My Mom used to make a dish that I think was called Genghis Khan. It was a simple stir fry with beef and lots of onion & carrot. Yep, need to get that book down.

                    LOVE that Honey Baked Chicken recipe!

                    1. re: fern

                      fern -- How sweet is the honey baked chicken? I am not a huge fan of very sweet sauces, but I do like all of those ingredients on their own.

                      I made Chicken Dijonnaise -- similar -- spread 1/3 cup mustard (1/2 Dijon, 1/2 grainy) over about 3lbs bone-in, skin-on chicken pieces, and let that sit for two hours. Then put in baking dish. Pour 1/2 cup white wine over (I used white grape juice with a little vinegar) and grind on some pepper. Cook at 350 for 55 minutes, or maybe a little less or more.

                      Take chicken out of the pan and put it on a plate, covered. Scrape the mustard off the chicken and put that and the pan drippings into a saucepan. Bring to a boil and lower the heat. Add 1/2 cup heavy cream. Cook down by 1/3. Serve room temperature or hot.

                      EASY. Thank you, Silver Palate, for another yummy easy dish.

                      1. re: foxy fairy

                        Mmmm, that sounds delicious. I'll try it. We just finished supper and I simply baked chicken quarters high and fast with nothing but oil, salt & lots of black pepper. SO good. There's just nothing like crispy roasted chicken skin. Served baked sweets and some garlic mashed spuds and a cream gravy, too. Comfort food. No salad and no green veg. Bad, but I'm tired. :)

                        I don't think the honey baked chicken is overly sweet. I love it and hope you'll give it a go. I like to cook it so that the skin is well-browned and sticky with sauce. Please report back if you try it!

                        1. re: fern

                          I love crispy roasted chicken skin also, standing there licking my fingers while I cut the bird! So good, and it's only good for that meal. That's it. Then it's done, so you have to get your fill while the bird is hot!

                          I like the mustard chicken recipe, foxy, may have to try that next time. Always looking for a new way to do baked chicken pieces! ;)

                          1. re: Phurstluv

                            Exactly, Phurstluv! I overate and am stuffed but it was so good, and like you said, the leftovers just won't be the same.

                            Try foxy's balsamic roasted chicken, too. Very good.

                            1. re: fern

                              Ooo, will do. Thanks. Guess I'll pick up some thighs at the next sale now that I have new recipes!

                            2. re: Phurstluv

                              My mom's secret for good crispy skin on chicken sounds a bit unusual but it works REALLY well. Gently open the seams of a brown kraft paper grocery bag and fold in the sides with the seams to make a rectangular tent. (Top, 1 end, and 2 sides of the tent are solid paper) Put the open end toward the back of the oven. The paper absorbs the steam and some of the grease but does not let the chicken dry out. Take the bag off a few minutes before the end of the baking time then crisp up the skin under the broiler. Mom rubbed the chicken with butter, then just salt and pepper. I use Cavender's to replace the S&P. Works great on cut up and whole chicken. My M.O. for Thanksgiving. Precautions: Make sure the bag does not have any printing/ink, & remove the bag before you turn on the broiler. *I have never made brown bag chicken in a gas oven. Don't know why it would be different, just no experience. If you do, please post and let me know how it worked out.

                    2. re: fern

                      Absolutely delighted to see your Honey Baked Chicken posted. I have recently retired and am relearning to cook. I origionally had this recipe from the Boston Globes Confidential Chat section about 40 years ago. Am new to this site and love the threads.

                      1. re: dbrann

                        That chicken is just delicious, isn't it?

                        Glad you're enjoying this site. I have learned SO much about food and cooking from the posters. While still worlds away from the serious cooks here, I've come far with their help. The biggest down side is that one can burn an awful lot of time reading Chowhound.
                        Congratulations on your retirement!

                        1. re: dbrann

                          My Mom always called that recipe Chicken Diablo and had found it in a Meats cookbook through her Panhellenic society from back in the late 60s...it's an old family favorite that I haven't made in years. Love to see how various recipes get different names but are essentially the same.

                          Glad you're enjoying the site...it is rather addictive. :-)

                        2. re: fern

                          Fern, I'm going to give your chicken recipe a whirl tonight. I've added a little fresh minced garlic and Worc. sauce to the glaze. The directions didn't indicate when to start applying the glaze, so I'm crisping the chicken a bit at a high temp. and will baste about halfway through. Hope it works out! (The sauce tastes great already.)

                          1. re: ChristinaMason

                            Oh, hooray! Never would have thought of adding worcestershire and garlic so I am eager to see your report!

                            1. re: fern

                              I enjoyed the recipe a lot. A good weeknight option. The garlic and worc. sauce perked up the flavor a bit (sort of reminded me of Chex mix, in a good way). Next time, I think I'd remove the skin from the chicken and cook in a low oven in the sauce for the entire time. The sauce was very good, but I try to avoid eating skin---it didn't stay crispy, anyway. Thanks for sharing!

                              p.s. it might be even better the next day.

                              1. re: ChristinaMason

                                Chex mix is always good! Maybe I'll try that next time I make chicken. Hate to admit it but the skin is a must for me with this recipe but I do get it crispy somehow.

                                The sauce on rice is great, your version sounds even tastier.

                                1. re: fern

                                  so do you put the sauce on the chicken from the beginning? i realized with the butter maybe the skin would manage to crisp up if glazed the whole time.

                                  1. re: ChristinaMason

                                    Hi Christina,

                                    Yes, I melt the butter with the honey, and stir in mustard, curry powder and salt. Pour over all and pop it in the oven. The recipe calls for basting every 15 min or so and if you do, you will be rewarded. I usually don't, but I do bake it until it's well-browned and crispy, and the sauce is sticky.

                          2. Okay, now I've found you!!

                            I had to sit & really think about it for a couple of reasons. I still have two little kids and too little time, so my go-to recipes are easy & super-basic: roast chicken with roasted vegs & rice pilaf (affectionately known as Chicken & Sauce at my house since I make an au jus with it); grilled steak (ribeyes, T-bones, strips) with baked stuffed potatoes & salad w/ homemade blue cheese dressing; spaghetti & meatballs, baked ziti, that kind of thing.

                            But now that I've thought about it..... I made recently and like to make a lot, especially when it's cool out, Braised Short Ribs with Dark Beer, Bacon & Red Onions, from Gordon Hamersly's Bistro Cooking. And my go to recipe for company, small, important company is a Grilled Swordfish, served over a lightly dressed mache salad with Couscous and topped with a Greek Salsa. (I usually sub cod or halibut for the kiddies, or just buy them crabcakes while at the market!)

                            Another app I make quite often and always get raves for is a Shallot Cherry Confit, from Martha Stewart, and serve it with a wedge of Manchego & a baguette. Super easy.

                            I hate to spend the time typing out the entire recipes, unless I know someone's truly interested. I'm really supposed to be watching my kids, right now! But do let me know, and I'm happy to do it!!

                            Thanks again for starting the thread, bayoucook, and if you have any good recipes for gumbo or Cajun food that don't require a day or so to make, please share, my husband's been craving that stuff ever since he left school in Memphis, 17 years ago!!!

                            15 Replies
                            1. re: Phurstluv

                              Hard isn't it to list favorites. With kids it is definitely harder. My work schedule is nuts and work 3 jobs with different hours so I may be on a boat all day, home at night late maybe 9 or 10 or home at 3 or 4, I also watch and take care of an elderly later so I may be at her place so dinner can be a challenge. When my son was young and I was married, I would get home around 6 or 7, my ex and son from soccer 3 nights a week around 8 and we always sat down to a nice dinner. Now just me, I still try to cook most nights. Better meals on weekends and when I have time. With odd schedules I try to develop a lot of recipes that require little clean up, fairly fast cooking and still cost effective.

                              I use parchment paper to make pouches for chicken breasts topped with pretty much anything in the fridge, white wine, lemon, cheese, veggies, rice. You name it. I also use the pouches for left over rice and then top with fish and vegetables or any shellfish. Meatloaf I love, but mini meatloafs cook in 1/3 the time and just as good. Pastas are great and using a combo of mostly fresh and taking advantage of some canned like beans, etc can really help. Soups I make weekly.

                              So I guess no absolute fave ... but lots of go to. But one favorite that I just found in my file which I forgot about is a great chicken dish. It is inexpensive, healthy and has tons of flavor and not too hard to make. Lemon Chicken, I will post below so this reply doesn't become too long.

                              FYI Phurstluv, I loved the short ribs ... yes I use dark beer with mine too. I have an old recipe with lipton onion soup and dark beer. I know, old school tacky crock pot cooking. I still use it now and then and honestly ... it is still good. I do however and do know how to do it from scratch, and if having company I would do it from scratch with fresh herbs and seasoning. But for me and if I was in a hurry, lipton soup just may work.

                              And my child, crabcakes YUCK according to him. But he does however love swordfish ... always have :) I love couscous and greek salads and salsas, even pastas with greek flavorings.

                              1. re: kchurchill5

                                I've never made short ribs, they're beef, right? Should I try your recipe?

                                1. re: bayoucook

                                  Yes, they're beef, the big thick plate ribs, not the flanken style.

                                  1. re: Phurstluv

                                    I think jfood has his recipe posted on here - I'll search it out.

                                      1. re: bayoucook

                                        Okay, had to retype this bc it's so important!!!! Just looked at Jfood's recipe and I believe mine is WAAAYYY easier so I had to share it with you! No marinating, no making a mirepoix, no cooking for 4-5 hours. Don't get why you need to marinate a meat that will be braised, and how does it get well browned if you're adding wet meat to hot oil and stirring?! Anyway, you can print both out and try them and decide for yourself!!

                                        Gordon Hamersley's Bistro Cooking at Home
                                        Beef Short Ribs Braised in Dark Beer with Bacon and Red Onions
                                        Serves 6

                                        6-8 lbs bone-in beef short ribs
                                        Kosher salt & freshly ground black pepper
                                        About 3 tbsp vegetable oil
                                        1/2 lb bacon, cut into 1-inch pieces
                                        2 medium red onions, cut cross-wise into 1/2 inch rounds
                                        2 tbsp tomato paste
                                        2 bottles stout beer, such as Guinness (I usually use an IPA or brown ale bc that's what DH drinks & we have on hand)
                                        1/4 cup red wine vinegar
                                        2 cups beef stock or combo of beef & chicken stock

                                        Heat the oven to 350. Trim the excess fat from the ribs and season them on all sides with salt and pepper. In a large heavy Dutch oven, heat the oil until very hot. Working in batches, brown the ribs on all sides adding more oil if necessary. Remove the ribs and pour off the rendered fat but don't clean the pot.
                                        Add the bacon and cook until most of its fat has rendered, about 5 minutes. Add the onions and cook until lightly browned, about 6 minutes. Add the tomato paste and cook, stirring, for another 2 minutes. Add the beer, vinegar and beef stock. Put the ribs back in the pot. Bring to a boil, cover the pot and cook in the oven until they are fork-tender, about 2 hours 15 minutes. (Begin checking them after 2 hours).
                                        Take the lid off and continue cooking the ribs for an additional 15 minutes, uncovered.
                                        Very carefully, so as not to break apart the meat, transfer the ribs and the onions to a rimmed platter or sheet pan and keep warm. Degrease the liquid if necessary. Bring it back to a boil and cook until reduced by at least a third.

                                        That's it!! My Notes: He serves this with mashed potatoes cooked with garlic, but I figured you know how to make those ;) Also, I find that degreasing is not necessary if the ribs are extra lean, the way they label them at my grocer. Also sometimes skip the last step of reducing the gravy bc I have kids & a DH clamoring to eat since they've been inhaling the heavenly aroma for the past 3 hours!! But reducing it definitely makes for a thicker, richer gravy.

                                        Like I said, now I feel like I need to make Jfood's recipe, just to be sure. I know he has his legions of fans out there, but I can't see how his would be better, but will try them anyway, when I have a free 48 hours to play! (NOT!)

                                        1. re: Phurstluv

                                          OMG that can only be delicious. It's on my list for next week. Thanks!!!
                                          Do you serve it with mashed potatoes?

                                          1. re: Phurstluv

                                            usually, you pat the meat dry before you brown it.

                                        2. re: bayoucook

                                          I think I remember Jfoods. There are many, mine is definitely not chowhoundish with soup mix, but it was years ago when I first made it and I still do them that way at times. I have tried so many good recipes it is hard to pick one.

                                          As Ph said, yes big thick beef ribs. Excellent is a slow cooker, crock or just braised along time. Perfect Sat or Sun dinner.

                                          Just remember you need to do a mashed potatoes and leeks with fresh chives and a little buttermilk. Also my minted green peas with parmesan cream. Just something I always make with short ribs for some reason.

                                  2. re: Phurstluv

                                    I do have a few, I'll post them later. Good eatin', ain't it?

                                    1. re: bayoucook

                                      Some of the best, no doubt!! We have some cajun places out here (so cal) but, really not as good as N'Awlins and the dives my husband took me to back in Memphis.

                                      1. re: Phurstluv

                                        Used to go to Memphis to eat and play when I was at Ole Miss. Used to get great barbeque there, among other things (this was in the early 70s) - bet it's changed a lot since then!

                                    2. re: Phurstluv

                                      I was interested in your shallot cherry confit. I have a recipe (somewhere) for cherry cheese, with almonds. I was wondering if you would share your recipe? thanks
                                      Please take your time, I don't need it today.

                                      1. re: chef chicklet

                                        Just noticed this now! Sorry it took me so long!

                                        Take 8 oz. of shallots, trimmed & quartered and one medium onion, cut into 8 wedges and saute in 2 tbsp of butter, on med-low heat, along with 1/2 cup of coarsely chopped dried cherries, and 3 sprigs of fresh thyme. Cover & cook until onions are soft & caramelized, about 12 minutes.

                                        Stir in 3 tbsp of sugar, cook, covered for another 10-12 minutes, until caramelized. Add 1/4 cup of sherry vinegar and 1/4 cup of warm water and cook uncovered, stirring occasionally until liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and freshly ground pepper, and can be served at room temp. In fact is best at room temp, but can be kept in fridge for a week. Bring up to room temp before serving.

                                        I serve it with a wedge of Manchego cheese and a french baguette. Delicious. Enjoy!

                                        1. re: Phurstluv

                                          Thanks for sharing this, Phurstluv. I've been salivating over the idea for a while and it's currently cooking away on my stove. It'll make the perfect Thanksgiving dinner appetizer. Cheers!

                                    3. Lemon Basil Chicken served with a side of Roasted Criminis and Tomatoes

                                      4 boneless skinless breasts pounded thin
                                      3/4 lb of spinach pasta (linguini or similar)
                                      1 cup heavy cream
                                      1 small shallot thin sliced
                                      3/4 cup white wine
                                      1 lemon zest and juice
                                      1 lemon cut in slices
                                      1/4 cup lemon basil
                                      1 teaspoon lemon pepper to season
                                      A little flour to dredge the chicken in
                                      1 tablespoon olive oil and butter to saute chicken
                                      Roasted Veggies: Crimini Mushrooms and Grape Tomatoes

                                      Roast veggies in a 400 degree oven just with s/p, rosemary and thyme. I cut the mushrooms in half if large as well as the onions.

                                      For the chicken, pound thin and then dredge in flour and lemon pepper seasoning and saute along with the lemon slices in the olive oil butter mixture until golden brown on each side. Set to the side and cover. In the same pan (keep the lemon slices in the pan) add 1 shallot and saute until soft. Add the wine to deglaze, and add the lemon zest, a little extra butter 1 teaspoon, season with s/p if necessary and add the cream. Add the chicken back in along with the lemon basil and let thicken just a few minutes, remove from heat, add the lemon juice and serve over the cooked pasta. Serve a slice of the lemon over the top of the chicken and pasta with a side of the roasted veggies.

                                      One all time favorite!!

                                      4 Replies
                                      1. re: kchurchill5

                                        Sounds awesome, KC, printing it out right now to have next week when I'm pressed for time - thanks!

                                        Love the pouch recipes too, I really should remember to do that more often, seems I'm only using my parchment to bake bacon lately! And I'm not much of a baker, so I forget about it when making cookies, etc.! Mini meatloaves are a great idea - somehow I always just make the one, b/c having an hour to tend to other things is a luxury for me. And don't bag on the lipton soup mix! It's my go to for my meatloaf, and I still use my crock occasionally!

                                        Looking at your schedule, it seems I have it easy - wow you are a busy bee, and that you still find time to cook for yourself is quite impressive. When do you have time to sit & type?!

                                        1. re: Phurstluv

                                          I have been doing data input on a research boat so in between the divers collection, I input but then I have time in between to type. Also the lady I take care of I cook for her and do some errands so sometimes I have time when I am there as well. Have laptop will travel.

                                          My favorite pouch is so cooked pasta, topped with a piece of fish, lemon slices, fresh herbs white wine, olives, mushrooms and some zucchini slices. Second favorite is shrimp and scallops over cooked wild rice with thin strips of zucchini, carrots, onions and red peppers with a little white wine and cream and fresh herbs. Funny on the meatloafs. I love 1 big one ... confession I always make 2 just so I can have cold meatloaf sandwiches and you are right an extra hour to do something else is great. Lipton, I hate to admit, but I do at times, but if you want a good quick marinade for chicken, pork loin or beef. Use Good Seasons Garlic Herb Dry Packaged Seasoning. I just add a little olive oil and a little oj is great with pork or lemon or just a little red wine with beef (I don't follow the directions on the package) I add just enough to give it some moisture. In a baggie and 1 hour later and really really flavorful for a simple, packaged dressing. I prefer homemade, but sometimes I do whatever I can.

                                          1. re: kchurchill5

                                            That sounds like a cool job - one I would like to do once the boys are old enough not to need so much hands-on time!

                                            Love the pouch ideas, or as the French call it, en papillote! Sounds so classy, doesn't it?! You're lucky in that you can cook whatever you like, and are not dependent upon others' tastes, like my DH, who won't eat shrimp, doesn't "get" seafood, (what can I say, he was born & raised in SoCal, & I'm a true blood New Englander!!) or my kids who are getting pickier as they get older?! Don't get it - hoping it's a phase, tho.

                                            Used to use GS Italian dressing mix a lot back in the day, as a dressing, but I love the idea w/oj as a marinade. I often have trouble figuring out what to do with a pork tenderloin or chops that's different, but that all will like. Definitely try that one, to.

                                            And sorry for the double post on the short ribs recipe - shocked the CH Monitors haven't pulled one, but while I was editing the first one, instead of scrolling, I clicked on a link by mistake, and didn't realize they had cached it, thought it was gone for good. AAAARRGGHHH! So I retyped it. Try it for company or guests one day, think you will find it pretty easy. And, never tried but I bet it freezes well too.

                                            1. re: Phurstluv

                                              Yes, I was lucky in that my ex ate most things ... my Dad, after my Mom passed 4 weeks ago is picky and I'm helping him by cooking for them and talk about PICKY!!! Yikes. And for your kids, good luck, my got pickier and pickier and he is now 20 and still picky, however I did notice he has got better the last year or so. When he was little he ate everything.

                                              FYI, try this for a pork tenderloin ...
                                              You can use your own herb marinade which I do when I have time, or a good seasons packet will work just fine for this. Garlic Herb is best or use your own favorite garlic herb marinade. Just put in a baggie and a few hours later ... presto ...

                                              FYI- regular cotton string from the store works fine, just soak it for a couple of minutes first, much cheaper than chefs twine. Just cut the pork loin to make a pocket and stuff with this stuffing. Grilled/carmelized onions in butter, fresh thyme, gorgonzola and s/p. Stuff the pork tenderloin, tie and secure together and then sear in olive oil and butter mix on 1 side, then flip and finish cooking in the oven for 10 minutes on the other side. Slice and serve. Cast iron works best. Great simple dish and soo good. I don't like a lot of blue cheese but this works and the gorgonzola is just a bit milder.

                                              Some roasted red potatoes with criminis (the kids can eat just the taters) I understand that and for me roasted beets, but maybe corn or beans for the kids. Just as good.

                                              Your ribs do sound great! maybe a Sunday recipe, having a gf stop by for dinner. She loves to eat anything too, so it is fun.

                                      2. How could I have forgotten this flourless chocolate cake with ganache? Learned about it here on Chowhound. I have gotten requests for it! Serve it with fresh whipped cream and berries.
                                        Very rich, one cake serves many.


                                        1 Reply
                                        1. re: fern

                                          WOW. Printed it out to make next weekend. Thanks!

                                        2. Korean Spicy Wings -


                                          or Grilled Korean style short ribs -

                                          and this as an accompaniement for many main dishes -

                                          2 Replies
                                          1. re: hannaone

                                            hannaone, I'm going to try your wings asap - THX

                                            1. re: hannaone

                                              gonna try those - think my weeknight meals are set for next week!

                                            2. Recipes you've made 3 or more times that you love...great idea!
                                              I tend toward the improvisational, so actual recipes that I stick to are rare but . . .

                                              + Batali's 3 Minute Lifeguard Squid,
                                              + Zuni's mock porchetta,
                                              + Zuni's boiled kale soup,
                                              + Mai Pham's PotVT Ginger steamed fish,
                                              + Mai Pham's Hanoi Shrimp Cakes,
                                              + Mai Pham's Lemongrass grilled shrimp,
                                              + The Greens cookbook Bresse Mushroom Soup
                                              + Grace Parisi's "Get Saucy" book, Trinidad Jerk Sauce
                                              + adamclyde's grilled corn habanero black bean salad
                                              + Nigella's Molten Chocolate Babycakes
                                              : )

                                              20 Replies
                                              1. re: pitu

                                                I was looking at the Zuni cookbook on Amazon (like I need another cookbook!) - it looks really good.

                                                1. re: bayoucook

                                                  It was COTM a while back, and has abundant posts on this board. LOVE it.
                                                  I'd love to cook from it more...

                                                2. re: pitu

                                                  Hi pitu.

                                                  What do you like about the boiled kale soup? I'm trying to like kale. It has incredible health benefits but is a bit of an acquired taste. Is the soup good?

                                                  We have the book and there are still winter vegetables like kale in good supply.

                                                  1. re: karykat

                                                    Yesterday on Jacques Pepin's PBS show, he garnished chili with crispy kale - stems removed, then well-tossed with just a tiny bit of oil and I think salt and pepper. Then he put it on a cooling rack atop a cookie sheet and into the oven at 250 for 20-25 minutes. I'm positive about the temp and fairly sure about the time. Maybe you'd like it prepared this way. It was very crunchy and decreased dramatically in volume.

                                                    1. re: greygarious

                                                      Desicated kale "chips" are suuuuuuper trendy right now, and flying off the shelves at my food coop. I think you've just posted the base of the recipe....

                                                      1. re: greygarious

                                                        Interesting. I've not heard of these and wonder if my own coop has the pre-made ones. Definitely worth a try in one of these two forms. Thanks!

                                                        1. re: karykat

                                                          The kale chips really aren't as strongy flavored as kale is otherwise. The transformation is marvelous, and they really do have that can't-stop-eating-them quality. I think the commercial ones are popular in part because they're seen as a healthful alternative to Doritos and the like, because the flavors mimic the ranch and nacho cheese, etc. flavors of chips But even plain homemade, plain ones are a whole different animal (er, so to speak) than kale prepared other ways.

                                                          1. re: Caitlin McGrath

                                                            Interesting. I don't think I would ever have thought to try these and now I'm intrigued. So I will invest in some kale at the coop next time.

                                                        2. re: greygarious

                                                          I saw it again - he turned the pieces half-way through baking but otherwise I got the numbers right.

                                                        3. re: karykat

                                                          If you want I can send you a good kale soup recipe, it is roasted red peppers, spicy sausage, mushrooms, chick peas, potatoes, kale etc. A few other things. It is my favorite kale soup. It is very rich and hearty but it has lots of kale and really a good texture.

                                                          1. re: kchurchill5

                                                            I'd love to see this recipe too -- sounds wonderful! Thanks.

                                                            1. re: miss louella

                                                              This is my base recipe, but like in most of mine, don't get too stressed if you are missing an ingredient. The basics are what I always use but at times I may throw in some squash or eggplant or a variety of mushrooms. But here is the basic recipe I like the best.

                                                              One NOTE: I said roasted red pepper, I have used it roasted and not roasted. Either or is good.

                                                              1 large bunch of kale, stems removed and chopped
                                                              6-8 cups broth or stock, I like chicken but vegetarian will work
                                                              2 cups of potatoes diced I even used canned a couple times when I had my
                                                              crazy decision to make soup at 3 am
                                                              1 large onion diced
                                                              1-2 cups mushrooms, I love to use a variety of dried and crimini, but anything
                                                              will work fine
                                                              2 medium carrots cut in rounds
                                                              1 can chick peas
                                                              1/2 yellow pepper diced
                                                              1 roasted red pepper diced
                                                              1 1/2 cups of spicy Italian sausage cut into half moons
                                                              2 tablespoons of garlic
                                                              2 bay leafs
                                                              s/p to taste
                                                              1/2 teaspoon paprika
                                                              1 teaspoon cumin
                                                              1/2 teaspoon dried thyme

                                                              Like any soup, I saute the meat first and remove to drain, keep the pan drippings and saute onion, garlic, carrots until soft. Add the potatoes, peppers and then the mushrooms and cook another few minutes. Add the sausage back in and add the broth and seasoning and bring to a boil. Cook 20 minutes. Then add the kale and chick peas and cook until the kale wilts about 10 minutes. Serve with a crunchy baguette.

                                                              Now this is the base but you can use sweet potato instead of white which I have, all red potatoes if you want, more or less beans or potatoes, but the flavors are the same, but don't feel like you have to have exact amounts. The mushrooms and carrots are key to me but once added tomatoes but didn't like it as well.
                                                              I make another with cumin, cinnimon, allspice, sweet potato which is a bit different so you can really alter the flavors. The the one on top is my favorite.

                                                              I also make one with just chick peas, roasted red pepper and kale and sausage, but I am not as fond of that, but basically the same base recipe but only use peppers, onions, sausage, kale and chick peas. To me just a bit less flavorful is all.

                                                              1. re: kchurchill5

                                                                THANKS! I'll be trying this out sooooon!

                                                                1. re: miss louella

                                                                  I make a creamy kale and spinach soup, just broth, ground sausage, onions, white beans, spinach and kale, potatoes, nutmeg, a dash of cream and chopped red peppers. Some nutmeg, bay leaf, thyme and s/p. A simple healthy soup It is really good too,

                                                                  Saute the onions, some garlic, red peppers, and sausage in a large pot. Add the broth and potatoes and seasoning, then the spinach and kale and then the cream at the end. Hearty and thick and rich

                                                                2. re: kchurchill5

                                                                  I'm curious why you call this kale soup as the kale seems to be a minor ingredient?

                                                                  1. re: c oliver

                                                                    Actually I just called it that on this thread because we were talking about Kale and Kale is prevalent in this. I could give it a different name if you want. I also make a creamed Kale and sausage soup.

                                                                    You can call whatever you what. I think my recipes actually calls it a Hearty Summer Greens Soup or something like that.

                                                                    1. re: kchurchill5

                                                                      With eight other vegetables AND meat, I certainly wouldn't consider the kale prevalent. But maybe the kale you get is different than what I get. And with spicy sausage? I'm surprised the kale is even tasted as a separate component.

                                                            2. re: karykat

                                                              Hello karykat
                                                              I like kale - lacinato kale - already. I can't say if the Zuni soup would turn around someone that didn't find the main ingredient to their taste. I'm also a big fan of collards, although I often dislike the mound of chopped stuff you get in restaurants.

                                                              One thought about liking kale -- it's much better the closer it is to picking -- I find it gets bitter as it ages. Sooooooo if it's the last thing you use out of your CSA box, maybe it's getting short shrift because it's old.

                                                              The soup is built on a base of slowly carmelized onions. Other than a pinch of chili flakes and water, that's about it. I like it's austerity combined with surprisingly rich flavor due to the slow-cooked onions and dash of heat. I'm happy to like a soup so much that doesn't involve sausage or bacon . . . not that I don't love that stuff, but . . .

                                                              1. re: pitu

                                                                I'm going to pull my copy of Zuni out and give it a look-see. Thanks.

                                                            3. re: pitu

                                                              tell me, is the 3 Minute Lifeguard Squid 50% better than the 2 Minute version? ;)

                                                            4. Roasted pumpkin risotto or roasted butternut squash risotto. Roast the squash. Make risotto as normal and mix in the soft squash. Sometimes I add sage, like in this one:


                                                              Not a recipe, but really easy easy preparation: For a great way to cook skinless boneless chicken breasts, put them in a glass baking dish and cover 1/2way with milk, cream, or half and half. Add a couple of cloves of garlic if you wish. Cook at 350 for about 30 minutes or a little longer. Discard the liquid and garlic when done. This is an idea from the Silver Palate cookbook, and the chicken turns out moist, tender, creamy and delicious. Whenever boneless skinless breasts are on sale, I cook a package or two this way. Then I decide what to do with it: turn it into chicken salad, chicken wraps with tahini-lemon sauce, chicken bacon ranch clubs...

                                                              A Cookbook of the Month find --
                                                              Chicken Marbella also from Silver Palate, incidentally -- see photos. Marinate a whole cut-up chicken overnight with garlic, oregano, bay leaf, red wine vinegar, olive oil, prunes, a little brown sugar, salt and pepper. Then bake in the marinade, basting a lot. No fuss at all the day you cook this as all prep work happens on the eve of the dinner! Thus, an excellent choice for guests. See the PHOTOS -- it's also absolutely delicious cold in sandwiches. I made this for Thanksgiving this year and the whole crowd raved. Will provide recipe if anyone would like.

                                                              Spaghetti squash casserole from Original Moosewood.

                                                              My mom's favorites: creamy broccoli salad, au gratin potatoes, English muffin crabby snacks, blue cheese and black olive dip.

                                                              Creamy shallot dressing from Vegetarian Cooking for Everyone.

                                                              These blondies from epicurious: (I don't add the pecans

                                                              Bobby Flay's cole slaw: (grated red onion in the dressing adds zing

                                                              Batali's chicken cacciatore -- YUM -- with pancetta (thanks COTM for this find


                                                              Swiss chard with a little cream cheese swirled in at the end, mixed with red onion and dried cherries and toasted almonds.

                                                              17 Replies
                                                              1. re: foxy fairy

                                                                foxy - I've made Flay's coleslaw, love it.

                                                                1. re: bayoucook

                                                                  yup...have also made Flay's a number of times...the *celery salt* is key in my opinion. Also just posted a link on a different thread for a cole slaw made with orange juice concentrate which has no mayo...while I like both very much, my heart belongs to the mayo/celery salt version...I really do love LOTS of cole slaw recipes, come to think of it...EPI's Super Slaw is also way up there on the ratings for us!

                                                                  1. re: Val

                                                                    I have about 5 slaws I love, citrus, Asian, Traditional, BBQ and a light no mayo and then a chinese type. I love them all and am always changing them up.

                                                                    My citrus has oj, lime, jicama, cucumber, manderine, honey, nuts, slaw of course, red pepper, lots of stuff. I just may have to check out your version. Love new slaw recipes

                                                                    I love anything different.

                                                                    1. re: kchurchill5

                                                                      I said this, but I'll repeat b/c I was just thinking about cole slaws tonight ---

                                                                      I like that Flay's cole slaw includes two Tbsp *grated* red onion in the dressing -- for that special TANG! Dressing is a mix of mayo/sour cream with white vinegar, sugar, celery salt, mustard -- all to dress the cabbage and some grated carrots.

                                                                      I like broccoli slaw too.

                                                                2. re: foxy fairy

                                                                  Here's the creamy herb and shallot dressing I mentioned -- it is so easy. It's a go-to, and I switch it around with various herbs and vinegars, keeping the same ratio. When non-cooks shy away from making their own salad dressing, I start them with this b/c it's so simple and tasty and infinitely better than bottled.

                                                                  You take 2 Tbsp tarragon vinegar or any fancy vinegar, one diced shallot, and 1/4 teaspoon salt and put in a bowl. Leave these for 15 minutes and the shallot will sweeten. Whisk in 1/4 cup extra virgin olive oil or walnut oil, and 2 Tbsp sour cream. Then stir in a couple of Tbsp fresh herbs -- I usually go with parsley and chives, b/c I have these on hand.

                                                                  For a lemon vinaigrette, very similar. Take 2 Tbsp lemon juice. The finely diced shallot sits in the lemon juice with 1/4 tsp salt and one teaspoon lemon zest for 15 minutes. Then add 5 Tbsp Tbsp of olive oil, and some pepper.

                                                                  For a great salad I like-- butter lettuce, dried or fresh fruit, toasted nuts, avocado, maybe thinly sliced red onion, and gorgonzola or feta or shaved Parmesan. Again, I switch this around -- grapefruit in winter, peaches in summer. Sometimes arugula.

                                                                  1. re: foxy fairy

                                                                    Nice combos, I do something very similar. Tarragon vinegar, shallot, some balsamic and good olive oil and then tossed over spring greens, peaches, gorgonzola, toasted pecans and dried cranberries is a favorite.

                                                                    But as you said ff, many many combonations. I use a lemon one with thyme and serve it with spring greens and grilled shrimp, avacado, mango and fresh roasted grape tomatoes and fennel.

                                                                    1. re: kchurchill5

                                                                      Okay, so I took the weekend off, hubby's sick, but I'm back, and after a workout, I think I'll be able to skirt his cold yet again! Yes!

                                                                      The pork sounds yummy - is it for tenderloin or the big boy loin, bc butterflying a tenderloin seems like a hassle, but will try it next time I get a pork roast. Which reminds me, I need to have DH sharpen my knives! Sorry, tend to be working on multiple lines of thought, esp. when he's home sick!!

                                                                      Just had to tell you, KC, we had your Lemon Basil Chicken over pasta last night and it was delicious! Had to make some minor modifications - farmer's market was sold out of basil - the nerve! - let alone, having any lemon basil, so I went to the store just for that! Used up my Meyer lemons, plus one regular, and didn't use spinach pasta, figured the kids would turn their nose up a green pasta, so we just used fresh egg linguine. But, boy the flavor is great, and even hubby with his sniffles thought it was delicious, and didn't even need salt - a plus for him! My 7 yo loved the roasted mushrooms, didn't have creminis so used buttons, and he gobbled them up. I don't think I've ever just plain roasted them before, usually just saute. Anyway, thanks for the recipe, it's definitely a keeper in our house!

                                                                      1. re: Phurstluv

                                                                        I'm so glad, I love it, just a great flavor ... and like I say it is a method. I always tell anyone to add change or alter anything they want. It really is good and tasty. Geeze, I make minor mods every time I make it, sometimes reg basil vs lemon or sometimes a combo, meyer vs regular lemons ... spinach vs reg pasta ... It all works.

                                                                        But I am happy you like it. I love it. Oh FYI, I use the tender loin so just cut a slit so you can slice. Not too hard to butterfly. It is another fave.

                                                                    2. re: foxy fairy

                                                                      I would also like to add two of my favorite hors' d'euvres. I can eat nearly the entire batch of both of these in one sitting, so watch out!

                                                                      *hot garlicky artichoke dip (courtesy of chef chicklet, thank you thank you) --- after discovering this I could NOT stop making it.

                                                                      *Michael Field's hot mushroom dip, discovered here on chow courtesy of JoanN:

                                                                      Saute 3 tablespoons finely chopped shallots in 4 tablespoons of butter for about 4 minutes. Add 1/2 pound finely chopped mushrooms and cook until moisture has evaporated. Sprinkle mixture with 2 tablespoons of flour until it's no longer visible. Add 1 cup heavy cream and bring to a boil until thickened. Reduce heat to a simmer and cook another minute or two. Remove from pan and stir in 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 tablespoon finely chopped parsley, 1-1/2 tablespoon finely chopped chives, and 1/2 teaspoon of lemon juice. Can be refrigerated until ready to use. Fill whatever container, sprinkle with Parmesan, dot with a bit of butter, and bake about 10 minutes at 350 degrees.

                                                                      1. re: foxy fairy

                                                                        Is the garlicky artichoke recipe somewhere on here? Both of those dips are to die for, I can tell!

                                                                        1. re: bayoucook

                                                                          Here is a dip I love to make. Served warm but it is so creamy and good. It isn't your average spinach dip.

                                                                          2 tablespoons butter & olive oil to saute fennel, mushrooms, onion and garlic
                                                                          6 teaspoons of minced garlic
                                                                          1 cup mushrooms thin sliced
                                                                          1 cup onion diced
                                                                          1/2 cup fennel diced
                                                                          1/2 heavy cream
                                                                          1/2 cup chicken broth
                                                                          1/4 cup sour cream
                                                                          1 package fresh spinach, approximately 10 oz or 1 bag
                                                                          1 cup grated Parmesan
                                                                          1/2 cup mozzarella shredded
                                                                          s/p and cayenne (dash) to taste\
                                                                          French bread cubes or baguettes or bagle chips, etc.

                                                                          In a large pot, add the butter and oil and saute the garlic until toasty brown, add onions, mushrooms, fennel and onions and cook until soft. Add the flour and cook another minute. Then add the broth, cream and reheat until the sauce thickens. Add the spinach, cook another minutes until wilted, then add the cheeses and sour cream, s/p and cayenne. Heat and serve. It is creamy and so good. It is the best spinach and mushroom dip.

                                                                          I also added some roasted red peppers once and it was very good.

                                                                          1. re: bayoucook

                                                                            Here it is;

                                                                            Hot and Spicy Garlicky Artichoke Dip

                                                                            2 cans of artichokes cut fine
                                                                            1 8oz pkg. Cream Cheese or Mascarpone
                                                                            1 cup mayonnaise
                                                                            2 shallots sautéed – see above add the the garlic after the shallots
                                                                            5 garlic gloves cut into pieces and sautéed with the shallots to golden color
                                                                            ½ lemon- juice only
                                                                            ½ cup grated parmesan
                                                                            Salt and cracked pepper to taste

                                                                            Drain the artichoke hearts well and rinse, toss with the lemon juice, add all but the parmesan cheese to a blender or food processor, and with short bursts mix, not pureeing but smallish pieces to make for easy spreading.
                                                                            Then when to a nice consistency with small chunks of artichoke then add the parm and reserve a little for the top, and Stir in with a fork. Adjust the salt and pepper, should be fine the parm is salty.

                                                                            Pour into a nice baking crock or dish top with the parm, (one you can serve out of) bake at 350 degrees until bubbly.

                                                                            1. re: chef chicklet

                                                                              Oh my! I can almost taste it. Printed and ready for the weekend, thanks!!

                                                                            2. re: foxy fairy

                                                                              thanks for the credit ff, that is an addicting dip isn't it, the mushroom one sounds delicious, sounds like you could top a chicken breast with it too! YUM!

                                                                          2. re: foxy fairy

                                                                            I agree about the chicken marbella. I have made it almost three times (two to be exact) and guests have loved it. Easy for a potluck and when you need to prepare ahead of time, just as you say.

                                                                            1. re: karykat

                                                                              The Chicken Marbella recipe I used has more ingredients than foxyfairy mentioned, but if you buy a jar of tapenade, it contains 4 of them. I prefer it with thighs only, and the extra step of thoroughly searing the skin in a pan on the top of the stove before putting the thighs into the baking dish (skin up), yields a better result.

                                                                          3. Do you mean recipes we've collected over time or do you mean recipes that we received from chowhound?

                                                                            49 Replies
                                                                            1. re: chef chicklet

                                                                              Your own recipes or any that you make again and again.

                                                                              1. re: bayoucook


                                                                                John Besh's Beef Short Ribs - changed it a bit, now I claim it.
                                                                                Chicken Picatta
                                                                                Royal Scallop and Shrimp Curry
                                                                                Thai Shrimp Basil
                                                                                Pinto Bean Stew with cornbread
                                                                                Chicken Tetrazzini
                                                                                Beef Bourgignone
                                                                                French Onion Soup
                                                                                Pizza and the dough
                                                                                Ceasar Salad
                                                                                Angel Hair Pomodoro (sometimes add shrimp, or sometimes chicken
                                                                                BBQ Pork - char sui
                                                                                Indonesian Fried Rice
                                                                                Supreme Chicken Chowmein
                                                                                Chicken Paprikash
                                                                                Vino D'hos on French Rolls
                                                                                Turkey Canneloni (tastes like veal)
                                                                                Salmon & Pineapple Curry with cabbage and serrano chili slaw
                                                                                Chili Rellenos
                                                                                Martha Stewart's Blueberry Muffins- this is the best recipe
                                                                                Tons of salads that use shrimp. Shrimp salad with Plum sauce
                                                                                That's just a few...

                                                                                1. re: chef chicklet

                                                                                  chef chicklet -- Is your pinto stew on here anywhere? I really like pinto beans :)
                                                                                  I make Mollie Katzen's pinto bean pie with zucchini and tomato on top.

                                                                                  What about the royal scallop and shrimp curry? your paprikash? if you have them posted here already I would love to see them...

                                                                                  1. re: foxy fairy

                                                                                    hey do you want the recipe? I take two days to make them. The title sounds so innocent, but they are good
                                                                                    here is the photo of my much coveted beans. I love beans.

                                                                                    1. re: chef chicklet

                                                                                      just joined that website myself - but couldn't locate the pinto bean recipe - will spend more time on it later.

                                                                                      1. re: bayoucook

                                                                                        I'll get it for you, I have to transfer it is all. I gotta go pick up the liitle dude from tot-school, but will get it for you later, okay?

                                                                                        1. re: bayoucook

                                                                                          I think you'll enjoy this site, it's full of great recipes and ideas, not to mention really great people that are super helpful.

                                                                                          1. re: chef chicklet

                                                                                            Thanks again, Sharon - I can probably find the recipes myself, just didn't spend much time there looking. Thanks for your generosity.

                                                                                            1. re: bayoucook

                                                                                              Dear Bayoucook, I decided to retype my notes, I thought I'd done that, but evidently I forgot to "save" my doc,. Oh well. I have given this recipe out to more people.

                                                                                              If you love beans, you will love these.
                                                                                              It is a labor of love, and could take two days, I don't rush these.

                                                                                              Pink Pinto Bean stew - Sharon

                                                                                              The steps to making this recipe are written down as I was cooking.
                                                                                              I had hand written them for a neighbor and friend and now retyping my original notes.

                                                                                              1 16 oz bag of pink beans – cleaned, picked over, rinsed twice, soaked for at least 8hrs.
                                                                                              1 large white onion diced.
                                                                                              4 garlic cloves chopped fine. –they will disintegrate during the cooking
                                                                                              Step 1
                                                                                              Turn the crock-pot on high, cover the bottom with olive (2 T) and 1 tsp of sea salt & black pepper
                                                                                              1 T each – Herbs De Province, and Fresh or Dried Thyme
                                                                                              4 Large Bay Leaves
                                                                                              Add the half the garlic and half the onions
                                                                                              Let this cook for 20 mins
                                                                                              Pour the beans and soaking water into the pot.
                                                                                              Add the meat that will flavor the beans – ½ cup ham or leftover trimmings if you have it –this adds flavor.
                                                                                              Let this simmer for 4 hours – check the liquids, add more, water and chicken broth.
                                                                                              2 T Knorrs Chicken Boullion (over the years I’ve used broth canned or homemade and actually the way the Mexican cooks here make these, they use the Knorrs.
                                                                                              2 T Ancho chili powder
                                                                                              3 T New Mexico chili powder (in the Mexican foods section in powder form).
                                                                                              This chili powder combo will give some heat, but you should taste for hotness.
                                                                                              Let the beans cook for another 2 hours.
                                                                                              1 white onion diced(another onion)
                                                                                              4 more garlic cloves chopped fine
                                                                                              2 stalks of celery chopped small
                                                                                              2 T cumin (I use Indian cumin –prefer the flavor)
                                                                                              ½ cup chopped cilantro –stems are okay
                                                                                              ½ red pepper-diced small
                                                                                              ½ green pepper-diced small
                                                                                              It’s at this point I decide to add a Serrano or Jalapeno or half, and it really it depends on who is going to eat with us!!! Some people can’t take it, so be kind.
                                                                                              The veggies will cook down; there shouldn’t be any chunks of veggies
                                                                                              Taste for salt and pepper, adjust your seasonings.

                                                                                              Remove heat, store overnight in the insert of the crock-pot, in the fridge.
                                                                                              2 smoked pork chops – or ham hocks- I prefer the pork chops, after they’ve cooked awhile, take the meat of the bones, and leave the bones in the pot the entire cooking time (remove later)
                                                                                              2 T Mexican Oregano –rub between the palms of your hands to break it down.
                                                                                              After cooking another 2 hours the pot is ready. Remove all the ingredients that need to come out, bones, extra meat used for flavor, bay leaves, etc.

                                                                                              With a hand held potato masher, mash the beans in the pot to thicken the stew. Don’t break up all the beans; however this step will ensure a creamy stew with the right amount of beans left intact.
                                                                                              10 servings- maybe a little more
                                                                                              Serve with your favorite cornbread and the following toppings:
                                                                                              Chopped tomatoes
                                                                                              Scallion or red onion
                                                                                              Sour cream or Mexican crema
                                                                                              Avocado with lime quarter
                                                                                              Cheese – you pick
                                                                                              Hot sauce- Frank’s, Tabasco or Crystal

                                                                                              1. re: chef chicklet

                                                                                                This sounds so good I printed it immediately! I've just shopped for groceries so it may not happen right away but I am definitely making this dish. The store I shopped this morning had smoked pork chops for 1.99 lb. Maybe I'll head back tomorrow for chops and pink pintos.
                                                                                                I want to teach our kids to make it so they can see that you can eat well for little $.

                                                                                                Thank you for taking the time to write this all out. I am excited about making it.

                                                                                                1. re: fern

                                                                                                  Oh, are pink beans pintos? I already have those!

                                                                                                  1. re: bayoucook

                                                                                                    Well I am glad you asked this question, I went and checked, I have a bag, and I buy these all the time. They are in bags, or I can purchase them in bulk, sold in the bins at the Mexican Market here. The bag says "Pinto Beans", but they are pink, I can photograph them if you want?, no problem at all. These are soooo delicious. Did you see the photo of the finished beans?

                                                                                                    1. re: chef chicklet

                                                                                                      Yes. Had to get a Kleenex for the drool.....

                                                                                                2. re: chef chicklet

                                                                                                  Thank you thank you! That is SO my kind of dish. Are pink beans the same as kidney or red beans that we have here? Almost every Sunday I make a soup or stew - this one is on for this Sunday - great timing, b/c I'm making groceries in the morning. But let me know about the bean-type. !!!!!!!

                                                                                                  1. re: bayoucook

                                                                                                    No they aren't a red bean these are a little different. I will photo them, they are so commonly used around here. They use these for frijoles, where you leave the beans whole, and when you refry them. I make this stew like dish and it is soooo good and for me, true comfort food. I love these so much, will crave them, even if its 102 degrees.

                                                                                                  2. re: chef chicklet

                                                                                                    BTW - I switched to smoked pork chops for stuff like that about 2 years ago - just got to where I didn't want the greasy-gristle of the ham hocks. Sometimes I add a touch of liquid smoke, as well.

                                                                                                    1. re: bayoucook

                                                                                                      No kidding/ me too. I was getting ham hocks that had no meat, it was the bone only. I saw some smoked pork chops on mark down, so I picked them up. Really for about $2 there were if I recall, about 4 chops. What the heck. They were outstanding used this way. I wouldn't eat them any other way though.

                                                                                                      I'm not a huge fan of too much smoke, so I've never used that product. Not sure what is in there. My Mom and Dad used it so I know what to expect with it. Any how, I think there is enough smokiness in the little chops. In this particular dish, it's like a sort of a chili,but not really. I hope you make it, its really one of my asked for recipes. I make it for parties, and everyone heads for my crock-pot. It's a good side for bbq, or in the winter. I hope you enjoy!
                                                                                                      By the way, are you from LA, if so I sure could use a dynamite gumbo recipe!

                                                                                                      1. re: chef chicklet

                                                                                                        I kept it, a bit of work, but hey, somethings are just worth it. BBQ sounds great or a good outdoor party, fish fry, we usually have chili with that.

                                                                                          2. re: foxy fairy

                                                                                            I posted that recipe for hte pink pinto bean stew below ff.

                                                                                            My computer had crashed a couple times about 6 months ago, it has been a real headache trying to rearrange some of my recipes, thank goodness I've always liked to handwrite them out.
                                                                                            Now I must search for my turkey cannelon recipe, have a great day!

                                                                                          3. re: chef chicklet

                                                                                            How does the turkey canneloni taste like veal? I love veal but it's so $$$$$$.
                                                                                            Love your list; gonna look some of them up.

                                                                                            1. re: bayoucook

                                                                                              I can share them if you can't find them. That one I believe is on here for sure.

                                                                                              1. re: bayoucook

                                                                                                Well it is like veal in the way that it's flavor is so gentle, that if you season and cook it just right, it could fool some to thinking it is. I love veal, but I won't buy it if I don't have to.

                                                                                                1. re: bayoucook

                                                                                                  I didn't completely answer your question, "How does the turkey canneloni taste like veal?"
                                                                                                  Well the other thing I wanted to add, is that this ground turkey is cooked to a med rare, then I add milk or cream. and the other seasonings, and wine, tomato sauce, it comes out lovely.

                                                                                                  I love veal canneloni, but I can't affored to buy veal and then I always feel guilty to boot. But this is such a lovely lovely dish. If you can make your own pasta sheets, do it. I finally got over my fear of making pasta not too long ago, and I made a dish that had what they called "silk handkerchiefs" (pasta diamonds), it was too easy. Crab Canneloni, would rock. I love Crab Canneloni too but I draw the line and stick with the real thing with that, it's just too good to swap it out for the imitation product.

                                                                                                  1. re: chef chicklet

                                                                                                    chef - my only resolution this year was to get over my fear of flour!
                                                                                                    Have conquered a tender, flaky buttermilk biscuit, and still working on bread. Can't make a yeast roll to save myself - may try no- or little-kneaded artisan type breads. Have never successfully make a pie crust or fresh pasta or pizza dough - I have a fine pasta machine, too. It's as if yeast hates me, and I'm descended from talented bakers!

                                                                                                    1. re: bayoucook

                                                                                                      Maybe it's your humid air down there on the bayou, my friend! I know temp & humidity matter in baking, & I'm the same way, can't make a decent yeast bread to save my life!! But in SoCal, it's usually dry so I don't have any excuse just that I'm not a baker, just a cook!!

                                                                                                      1. re: bayoucook

                                                                                                        I sure hear your pain. I too have tried to make lighter than clouds, beautiful biscuits. But noooooooo I can't. I'm getting close though. Making biscuits is a skill, and I think one that is passed down to you, or learned from an expert biscuit maker. It doesn' t come easy, making biscuits.

                                                                                                        I make a really good pizza dough. Love my recipe, it's to the point where I'm very comfortable with it. It works everytime.

                                                                                                        I tried Parker House rolls and Knots, which came out pretty nice. Used Martha Steward recipe. I also made her Pullman bread recipe, but without the Pullman loaf pan (that's an antique piece - good luck finding it!) it's hardly the same. The bread was magnificent, truly huge!

                                                                                                        Pate Brisee is my pie dough of choice, I have that one down too.

                                                                                                        1. re: chef chicklet

                                                                                                          Thanks Phurstluv and Chef, I feel better. Pate Brisee will be my next stab at pie crusts. My go-to pie crust are the refrigerated ones at the store. I consider myself a really good cook, feel horrible that I can't bake (it's like a whole package thing?). Maybe it is the humidity. Yeah. That's it.
                                                                                                          (thanks again, y'all)

                                                                                                          1. re: bayoucook

                                                                                                            Humidity is difficult, doesn't make it easy.

                                                                                                            1. re: bayoucook

                                                                                                              Bayoucook, here is my (well, Julia Child's, paraphrased) recipe for pate brisee - it never fails, humidity notwithstanding (and I'm from the Deep South, too, so I can swear it works). If you have a food processor, it's super simple. After all, Julia says so!

                                                                                                              Pate Brisee
                                                                                                              1 3/4 c. all purpose flour
                                                                                                              1 tsp. salt
                                                                                                              1 1/4 sticks (5 oz.) chilled unsalted butter
                                                                                                              2 tbsp. (1 oz.) chilled shortening
                                                                                                              1/3 - 1/2 c. ice water

                                                                                                              Put flour and salt in the food processor. As quickly as possible, cut the butter and shortening into 1/2" bits and drop into the machine. Turn on for 3 seconds. Add all but 2 tbsp. of the ice water and turn on the machine until the dough has just begun to mass on the blade. Gently (and quickly) form the dough into a ball (I generally just dump the dough onto a piece of plastic wrap and gather it together using the plastic) and form into a cake about 4 - 5" in diameter. Chill the plastic-wrapped dough in the refrigerator for at least 2 hours before using.

                                                                                                              This makes enough for the top and bottom crust of a 9" pie, or the top crust of a 9 x 13" chicken pot pie! :)

                                                                                                              I also have a great bread recipe that I make weekly (I have some going now), but Chef Chicklet, if you could share your pizza dough tips, I'd really appreciate it. That just hasn't turned out quite right for me!

                                                                                                          2. re: chef chicklet

                                                                                                            Well Hello Chef Chicklet!
                                                                                                            Boy howdy could I use this recipe, and if you don't mind I would love the Salmon and Pineapple, Thai Shrimp Basil and the Chili Rellenos as well!!!!

                                                                                                        2. re: chef chicklet

                                                                                                          chef - just mentioned on another thread that I had never cooked short ribs. One of the recipes I printed out was John Besh's; probably will make it my own, too, but I've got to make it the first time first! : )

                                                                                                          1. re: bayoucook

                                                                                                            You know I dpn't marinade the ribs like jfood does, I keep meaning to try it that way, but I don't have the patience! Those are excellent, I'm sure his are too, I've seen many people use his recipe and are totally happy.
                                                                                                            I can never seem to find boneless ribs, and I try to stay out of Costco, if you know what I mean! and so I use the bone in. I'm sure both are terrific.
                                                                                                            If you marinate the ribs just blot them with a paper towel, then you won't boil them.

                                                                                                            1. re: chef chicklet

                                                                                                              Yesterday when I was at my local grocery all they had were boneless ones. Thanks for the help!

                                                                                                              1. re: chef chicklet

                                                                                                                Chef & Bayoucook, go further up this thread ( 2nd post for 5/2) for my recipe for short ribs. I think they're much easier than jfoods, and don't see the point of marinating them, these are highly flavorful, without a marinade, and how does one get them nice & browned, if they're wet from a marinade?

                                                                                                                Anyway, give it a lookover and tell me what you think. This is a restaurant recipe, btw, and his bistro been in business for over 20 years.

                                                                                                                Bayoucook, maybe you could order the bone in ones from your store? They're much more flavorful than boneless.

                                                                                                                1. re: Phurstluv

                                                                                                                  Thanks for sharing your recipe for ribs. The ribs I make are from John Besh, I did change it a bit, not marinating and a couple of other things. Anyway, they are delicious, and the house smells so good when these things are cooking. With papparadelle pasta is how I eat them. But as would be willing to try yours.
                                                                                                                  I don't mind the time or steps that are involved, cooking is my sanction, but I love to try new recipes too. Thank you.
                                                                                                                  I understand that jfoods ribs are pretty good, from what I can tell, he sure gets a lot of happy reponses!

                                                                                                                  1. re: chef chicklet

                                                                                                                    I've done short ribs the long way, quick way, crock pot way, short cut way, marinated way, all of the above. And I have to admit marinating is good, but I don't think worth it. Not for the time involved. If at home I will braise them, if not ... crock pot. I love the boneless for a quick cook, but bone in is much more flavorful.

                                                                                                                    1. re: kchurchill5

                                                                                                                      kc, I'm sure that you have, in your business it's what you do to achieve the best and most time efficient end result, you are a tester of recipes.

                                                                                                                      If I had to leave out any one step though, I sure wouldn't leave out browning them first. I have to do that. Even though the ribs come out delicious (as so many people say). I would just miss that caramelization that takes place when you brown the meat.

                                                                                                                      1. re: chef chicklet

                                                                                                                        Not to speak for you, KC, but I think she meant she leaves out the step of marinading them. I'd be surprised if she didn't brown them before putting in the crock pot. But I could be wrong!!

                                                                                                                        1. re: Phurstluv

                                                                                                                          Oh she did? Where was that, in a previous post perhaps? I just was looking at the entry above mine. I didn't get browning out it, that why I mentioned it. She talks in her last post about braiising." If at home I will braise them, if not ... crock pot" That's different than browning them to me, I actually saute til brown on all sides. All that matters is that she likes them anyway. I like the caramelization step I do, that's little step is so important to me.

                                                                                                                        2. re: chef chicklet

                                                                                                                          Agreed, if I have time, browning is always the best and as Ph mentioned marinating too I don't ever do. I have but don't do it other than very seldom, the browning, at times. Depends how I cook them.

                                                                                                                          1. re: kchurchill5

                                                                                                                            Kewl I'm not against trying something new, I like to linger over the stove and I don't mind at all going through the motions. I read in Alice Waters book where a cook of her was making a sauce, and it took her a couple of days of reductions and then she'd reduce another sauce to join with the original sauce etc. Me I can do that, and not bother me a bit. Then again I'm not cooking for people for a living like you are!

                                                                                                                    2. re: Phurstluv

                                                                                                                      I already printed it out - looks great!

                                                                                                                      1. re: Phurstluv

                                                                                                                        Rest assured, jfood's ribs get browner than any I've ever done. There's actually quite a bit of oil used for browning. Before doing these, I would have agreed with you that bone-in would be more flavorful. Not any longer. These were the best. And so rich no one I've served them to could eat more than ONE at a sitting. The kudos for these ribs come for a reason, not just cuz he's so cute.

                                                                                                                        1. re: c oliver

                                                                                                                          They probably appear browner b/c of all of the marinade they've absorbed. Red wine stains. No doubt they are flavorful - again, they've been sitting in a heavily seasoned red wine marinade for a day! I would hope they're flavorful.

                                                                                                                          My point was that you can get extremely tasty & tender short ribs without using a marinade to flavor & tenderize the meat. In about 1/8th the time which as we all know on this board, KC doesn't have the luxury of!

                                                                                                                          And that's why I believe my recipe is better!

                                                                                                                          1. re: Phurstluv

                                                                                                                            I think we can all agree we have our favorites. JFoods is probably excellent and kudos. I would rarely have time, but may try it just to try. Sometimes I will marinade over night and then crock, or maybe just crock and there are days I actually do have time. But rest assured. I would probably imagine putting them all together in a "line up," they would all taste pretty damn good. Probably all different, fall off the bone tasty, all great and better than any ribs you would ever have.

                                                                                                                            Sort of of Chowhound Throwhound, lol. And we would all win. We are all good cooks and love what we do so, regardless, I think each is own but all in their own right are great. I've rubbed mine overnight, wrapped and the next day cooked in foil slow in the oven for 3 hours, then grilled and they are great. Then I did the crock pot, different but equally as good, then I have smoked for 6 hours or so, also good, and I have browned and braised slow and again ...

                                                                                                                            There are many good recipes ... that is for sure.

                                                                                                                            1. re: Phurstluv

                                                                                                                              Since I've cooked this dish, I feel qualified to tell you that it wasn't "red wine stain." I think I can tell the difference between that and true browning. I actually commented at the time that they browned extremely well. To me time spent marinating is MY time. I can be sleeping, working, whatever. Browning takes more of MY time than that. But it's worth it. And they were as tasty as any bone-in I've ever cooked. And I cook beef short ribs ALOT. There's no one way to skin a cat (or cook ribs) but it's best to keep it factual, I believe.

                                                                                                                    3. re: chef chicklet

                                                                                                                      John Besh has a cookbook coming out later this year - have you seen it?
                                                                                                                      I love him.

                                                                                                                2. Jamie Oliver's gnochhi with sage, mushrooms, and chili. So good. It's my go-to recipe.

                                                                                                                  2 Replies
                                                                                                                  1. re: sailrox

                                                                                                                    I can't find the Jamie Oliver gnocchi recipe on the foodtv.com site. Can you please post the recipe, or tell me where I can find it. It sounds wonderful.

                                                                                                                    1. re: bxgirl

                                                                                                                      Second that request. Couldn't find it ANYWHERE. If I could own only one Jamie Oliver book, which would be best? I love Italian food, if that helps.

                                                                                                                  2. Devilled Salmon Cakes from Epicurious: http://www.epicurious.com/recipes/foo... I leave out the corn, add some grated lemon zest and coat the outside with panko. These are always in my freezer and make a great last-minute, instead-of-takeout dinner with a salad.

                                                                                                                    Chickpea Patties: http://www.boston.com/lifestyle/food/... Also always in my freezer. Have never made them quite the same twice but they are always yummy. Current batch has double feta, no tahini (because I was out). Always use parsley instead of cilantro. Have subbed bulgur for the bread crumbs with good success. These are heaven with a fried egg on top. Or with guacamole. Or sprinkled with crumbled feta.

                                                                                                                    Molly Stevens’ Giant Veal and Ricotta Meatballs: http://bringingtheheat.blogspot.com/ (page down a bit). These are amazing comfort food, one of my friends moans the whole time he is eating them.

                                                                                                                    Jamie Oliver’s Cannellini Beans and Swiss Chard. Basically, sauté garlic, anchovies and red pepper flakes in olive oil, add cannellini beans and chopped, blanched swiss chard, plus a bit of liquid (broth or water), cover and simmer until hot, then add a big squeeze of lemon juice and (optional) a pat of butter. I’ve probably made this 40 times and it never gets old. Usually serve with a sausage of some sort.

                                                                                                                    Martha Stewart’s Meatloaf 101. http://www.marthastewart.com/recipe/m... -- except I use equal parts beef, pork and veal, as the recipe called for when it was first published, and add some rosemary or marjoram, and cook it free-form (also as originally published).

                                                                                                                    ElecticEater’s Vinaigrette, which is very similar to foxy fairy’s posted above. http://chowhound.chow.com/topics/3371...

                                                                                                                    Great thread!

                                                                                                                    1. Excellent thread!

                                                                                                                      Here are three items that I have prepared many times over, each with great success.

                                                                                                                      The meatloaf recipe from Leonard Schwartz, the former chef of 72 Market Street and Maple Drive restaurants. These were both upscale restaurants but this meatloaf, served with mashed potatoes, was the most popular menu item at both places. Once you try it, you’ll easily understand why.


                                                                                                                      NOTE: This recipe calls for a combination of ground beef and a half pound of “lean ground pork sausage with no herbs or seasonings added.” Forget the word “sausage” and use pure, lean ground pork. I grind my own in the food processor.

                                                                                                                      Chicken Picasso, as formerly served at the now defunct Café Four Oaks.

                                                                                                                      2-3 lbs. boneless, skinless chicken breasts
                                                                                                                      Butter or oil for sauteing
                                                                                                                      2 large onions, thinly sliced
                                                                                                                      2 bell peppers, 1 red & 1 green, thinly sliced
                                                                                                                      20 pitted black olives, sliced
                                                                                                                      20 stuffed green olives, sliced
                                                                                                                      1 cucumber, peeled, seeded and thinly sliced
                                                                                                                      4 Tbs. Butter
                                                                                                                      6 Tbs. Flour
                                                                                                                      2 cups chicken stock
                                                                                                                      ½ cup shredded Swiss cheese, lightly doused in flour
                                                                                                                      1/2 cup Parmesan cheese
                                                                                                                      1 Tbsp. Dijon style mustard
                                                                                                                      2 cups sour cream

                                                                                                                      Cut chicken breasts into 1-2 inch pieces . Saute them in a little oil or butter until lightly brown and tender. Keep warm while preparing sauce. Add onions, green peppers, olives to pan drippings and saute until barely tender. Add cucumber and stir a minute or two. Then remove the vegetables and set aside.

                                                                                                                      Heat the 4 Tablespoons of butter, stir in flour, and cook until bubbly. Stir in the chicken stock, the cheeses, and mustard and sour cream. Simmer while stirring until smooth and thickened, being careful not to boil. Add salt and pepper to taste if necessary. Pour sauce over vegetables and chicken and heat thoroughly in a chafing dish or in the oven at 300 degrees F. for about 15 minutes. Serve with rice. (Makes 6 servings

                                                                                                                      Balzano Apple Cake

                                                                                                                      This has been a constant favorite in my kitchen ever since the recipe was first published in the NY Times and discussed at length here in 2004.


                                                                                                                      1 Reply
                                                                                                                      1. **Chicken Smothered with Onions and Feta** -- from The Glorious Foods of Greece -- below I copied the review I wrote on this dish for Cookbook of the Month. I have made this four or five times since discovering the recipe last August. Everyone raves about it. I even made it for Christmas dinner! I serve it with buttery Israeli couscous. This is divine. A friend tasted it and immediately began making it herself; she adds black olives at the end, which I would also like to try.

                                                                                                                        Chicken Smothered with Onions and Feta from Barthounhoria, Pg. 33

                                                                                                                        I have made this dish several times now and it is absolutely DELIGHTFUL. I would certainly make this to wow dinner guests. Onions are cooked slowly in a good amount of olive oil (while chicken marinates in a little red wine vinegar), then onions come out of pot while chicken is browned, then onions return to pan and all stews together with salt and pepper. Right before serving, add in the feta and melt.

                                                                                                                        This is hearty, delicious. Adding the feta at the end is like magic, creating a thick and surprising sauce with a luxurious texture. Both times my guests nearly swooned when I served this. Both times they said, after two big bowls, "I want to keep eating but I'm stuffed... I wish I could keep eating because this is SO delicious!"

                                                                                                                        I cooked up some Israeli (pearl) couscous as a side, and I served some yummy bread for dipping. I know that I will make this again and again. Perfect for a chilly night. I like that this can be prepared the day before except for adding the feta in. I made this in my Le Creuset. Deep, delicious, aromatic, surprising. A HIT!

                                                                                                                        10 Replies
                                                                                                                        1. re: foxy fairy

                                                                                                                          Gonna try that one, too - we love feta.

                                                                                                                          1. re: foxy fairy

                                                                                                                            Well we are sort of close ... I ran out of time and made one thing for my Dads dinner but knew I wouldn't be home much at 12 am (on the boat working) so I decided on the ol' crock. I had 4-5 chicken thighs and 3 breasts so I quick pan browned early this am, added to the crock with a bunch of onions thin sliced, lots of garlic, chicken broth just a little, white wine and black and green olives, then before I serve it I'll top with the feta. I also serve with couscous and usually stir in some roasted red tomatoes and parsley for a little color. Thick and should be falling apart, not too much liquid so it should be great with the feta. I making some left over fresh spinach I have from the market Sat, saute with a little balsamic, my 1/8 of fennel left and garlic, very simple.

                                                                                                                            My Dad just asked me about my garlic tomato and feta chicken so that is what I thought of. This all on hand so it saved me a early trip to the store.

                                                                                                                            1. re: foxy fairy

                                                                                                                              Re the chicken smothered in onions and feta from The Glorious Foods of Greece:
                                                                                                                              I tried this recipe this weekend and thought it tasted wonderful, but I ended up with a lot of soupy pinkish sauce and the feta I used didn't melt completely - the result bearing a most unfortunate resemblance to the product of one too many cocktails. Don't know where I went wrong, other than perhaps with the feta (Boar's Head packaged, couldn't get to a Greek store because of sticking close to home due to the happy addition of a new kitten to the family). ???

                                                                                                                              1. re: buttertart

                                                                                                                                Oh, no, re the feta not melting and what it resembled--I had to think about that for a sec. Wish I could say I knew what went wrong, though I can't. But, buttertart, it makes my heart so happy to hear of the arrival of your new family member. Congratulations!

                                                                                                                                1. re: buttertart

                                                                                                                                  Meow, how lucky for you & your new kitty!! I haven't made that recipe, but all I can think of is that feta doesn't melt very well, anyway. Don't think it's the brand. Are you sure it melted in the original recipe?

                                                                                                                                  Maybe true french or greek feta would, due to more butterfat? Not sure. Well, foxy fairy?

                                                                                                                                  1. re: Phurstluv

                                                                                                                                    I was under the impression that it was supposed to melt and bind the sauce, but having cooked with feta many times before am not surprised that it didn't really. However, surely the sauce isn't supposed to be copious, pinkish, and flecked with bits of white feta? (And thanks very much for kitty wishes, kattyeyes and Phurstluv, he is a joy!)

                                                                                                                                  2. re: buttertart

                                                                                                                                    buttertart -- Congrats on the kitty! yay!

                                                                                                                                    I am making this dish again this week and I'm really excited about it. I'm surprised that the sauce turned icky like that -- it's never happened to me! I would actually say that it might be the feta you used, b/c mine has never looked like that. In fact, my sauce ends up delightfully luscious and creamy, not pink and questionable. Don't give up on the dish -- try again when you can get to that market because as you said, the results are SO UTTERLY delicious! I myself couldn't get to the Greek market last night but I found some good-looking feta at Whole Foods, so I'm glad upon reading your review that I didn't break down and get the packaged stuff.

                                                                                                                                    I noticed another dish in the same book, actually cooking up some zucchini with feta and a little milk?!?! I would never think to try it, but I might give it a whirl during this summer's zucchini explosion!

                                                                                                                                    If you like feta, I also have a recipe for a really easy cauliflower feta gratin :)

                                                                                                                                    1. re: foxy fairy

                                                                                                                                      Please share, we love cauliflower gratins!

                                                                                                                                      1. re: Phurstluv

                                                                                                                                        I will try it with some real feta from Astoria soon and see where we get. And the cauliflower gratin sounds delicious, pls post. And the kitty gained over a pound in 2 weeks (he's a cream Maine Coon) - and is sooo darling!

                                                                                                                                        1. re: buttertart

                                                                                                                                          Sounds beautiful! (the cat and the gratin!!)

                                                                                                                                2. Simple, delicious veg side: asparagus baked with brown butter and parmesan.

                                                                                                                                  Perfect for Celebrating Spring!

                                                                                                                                  Simmer the asparagus in a skillet first in some cold water. You're simmering in a shallow pan -- NOT boiling it. Meanwhile, brown 4 Tbsp butter (or more, yum). The butter should be dark but not black. I suggest heating it on medium and be vigilant so it doesn't burn. It will separate and look a little odd -- that's how it should look. Stir. Wait for the butter to darken. Stir it. After asparagus is tender (no more than 8 minutes), transfer to a wide baking dish. Line up the asparagus in the dish, drizzle the brown butter on top, and sprinkle on Parmesan. Bake at 375 for 20 minutes.

                                                                                                                                  The brown butter adds this amazing flavor... almost like caramel. It should be light tan color and it smells delightfully toasty.

                                                                                                                                  Yum. I make asparagus all the time for an asparagus-lover. This is by far her favorite. Very SPECIAL "because of the butter" she says.

                                                                                                                                  1. Tonight a favorite, I continue to make this all the time. I make crispy smashed potatoes with a red pepper cheese sauce with chives and serve them with sauteed spinach and usually a tenderloin slice.

                                                                                                                                    I buy tenderloins and slice them in 1 1/2" slices, then I can marinade and cook them 1 at a time. This one I marinaded in a few red pepper flakes, olive oil and balsamic, s/p. Just pan seared in my small cast iron. My potatoes ... actually par cooked in the micro, small reds then sliced. Added to a saute pan with some butter and slightly mashed and browned up. My red pepper cream sauce is a couple of red peppers pureed along with 1/2 of a small shallot and 3/4 cup heavy cream. Mix all and heat then add 1/3 cup smoky gouda. Toss over the smashed potatoes alongside the seared spinach that has sauteed shallot and balsamic vinegar and the pork tenderloin.

                                                                                                                                    One of my favorites.

                                                                                                                                    23 Replies
                                                                                                                                      1. re: bayoucook

                                                                                                                                        I love the potatoes, I make them often because you can make small amounts which I love. Just nuke a few potatoes, make a little sauce and if you don't have gouda use swiss or gruyere. Just a good pretty easy dinner which is almost a go too dinner.

                                                                                                                                        1. re: kchurchill5

                                                                                                                                          I started pre-cooking my potatoes a few years ago, in the microwave like you do.
                                                                                                                                          Really cuts down on cooking time. Even baked potatoes I nuke, then finish them in the oven in a fraction of time. Love those kind of shortcuts!

                                                                                                                                          1. re: bayoucook

                                                                                                                                            Yep, I make my mashed in their all the time, red ones, skins on, a little sour cream, broth, butter, anything. Great for just a couple of people of just a short cut to get started.

                                                                                                                                          2. re: kchurchill5

                                                                                                                                            How long in the micro for these potatoes? Never cooked them that way before

                                                                                                                                            1. re: foxy fairy

                                                                                                                                              I usually for mashed just cut in quarters all about the same size. Put in any micro bowl and put 1 tablespoon water, cover with saran and cook usually just 3-5 minutes sometimes a bit longer depending on how big and how many. Pull them out mash with a fork or potato masher. Then you can add any combo, broth, sour cream, butter, chives, or any herbs, bacon, cheese, cream. I usually put them back in for just 30 second to heat up any sour cream or cheese.

                                                                                                                                              My favorite is broth, chives and a little sour cream. For me it beats getting a pot out boiling the water and then having to clean the pot. I usually use the dish I cook them in to serve.

                                                                                                                                              You can do nice simple slices too, then I like to add scallions, some herbed butter, just simple. Or you can add scallions some fresh parsley and some cheese.

                                                                                                                                              I even make the mashed with a little pesto which is great easy mashed. A little goes a long way. Another favorite is to take peas, just 1/2 cup and add to the potatoes, mash the peas right along with the potatoes, a little cream or milk or broth, sour cream etc.

                                                                                                                                              NOTE: You can also peel them too. Now normally I do cook in boiling water, but for a quick way or just a couple it is a great way to do them. I had friends stop in from out of town a couple of weeks ago and they love my pesto mashed potatoes, so I made pork tenderloins with, cut in thick slices rather than the whole thing, mashed or smashed potatoes with pesto, salad and bread all in 20 minutes.

                                                                                                                                        2. re: kchurchill5

                                                                                                                                          Going to try these potatoes tonight, kchurchill.... my SO is a HUGE fan of red peppers.

                                                                                                                                          any other easy yummy chicken dishes that you do? with boneless skinless breasts, or with thighs or pieces on the bone?

                                                                                                                                          Your recipes just sound right up my alley.

                                                                                                                                          1. re: foxy fairy

                                                                                                                                            I'm with you on that one, foxy, I've already printed at least 6 of her recipes.

                                                                                                                                            1. re: foxy fairy

                                                                                                                                              This is a favorite which I enjoy and have served it with my potatoes. It has sundried tomatoes, olives and white wine. Easy quick and compliments the red pepper and potatoes.

                                                                                                                                              This makes 4 breasts:
                                                                                                                                              4 chicken breasts; 1 large onion thin sliced, I like vidalia or any sweet onion (but any white will work); 4 cloves of garlic; 6-8 sun dried tomatoes in oil, chopped (depending on the size); 2/3 cup white wine; 1/4 cup halved olives; 1 tablespoon of fresh thyme but 1 teaspoon will work of dried; olive oil to saute the veggie and chicken in; s/p and some fresh basil to garnish

                                                                                                                                              In a large pan saute the chicken breasts on both sides until golden brown, remove and set aside. Then saute the onions, garlic in a large pan in the same pan until soft. Add the white wine to deglaze the pan, then add the chicken back in to finish cooking along with the sundried tomatoes, olives and basil. Cook an additional 5-10 min. and serve.

                                                                                                                                              If not that. I love a simple lemon herbed butter for grilled chicken, stove top grilled or outside. Lemon, butter and fresh thyme and parsley, garlic. I marinade the chicken in lemon, olive oil, s/p and thyme, then as it is cooking I mix some butter with the same seasoning and brush it on as it cooks. Just makes a great simple flavor with very little work.

                                                                                                                                              I also like my rolled chicken. I pound them flat, then add toppings and roll. One of my favorites is spinach or arugula, some feta, sundried tomatoes and olives. Another is walnuts chopped, goat cheese, shallots and spinach.

                                                                                                                                              Also just marinating in pesto (yes store bought is ok) over night. Grilled sliced and topped over sauteed spinach with shallots, butter and basalmic. Simple yummy and top with a grilled lemon slice and some fresh lemon juice on the chicken.

                                                                                                                                              A marinade of olive oil, cumin, red pepper flakes and garlic with orange juice is great for chicken served over couscous. You can bake, but I prefer to pan saute or grill and then I make couscous with garlic, dried apricots, raising golden, some pecans, a spicy cubanella pepper and fresh thyme. A simple quick dinner. Add some fresh green beans or I like lima beans and it is great.

                                                                                                                                              I have about 100 recipes, glad to share. Still in the process of getting everything on my blog. I lost one site so I had to start over so with work it takes a while.

                                                                                                                                              1. re: kchurchill5

                                                                                                                                                Sounds delicious Kim. Glad to see someone loves lima beans besides me!

                                                                                                                                                1. re: bayoucook

                                                                                                                                                  I love them, an aquired taste I guess. My MOM hated them with a passion, Dad loves them, lol. I love them with a little s/p, butter and a very light dash of red pepper flakes just for a kick.

                                                                                                                                                  1. re: kchurchill5

                                                                                                                                                    People hate lima beans? Are they crazy? Have they tasted succotash?
                                                                                                                                                    ; )

                                                                                                                                                    1. re: pitu

                                                                                                                                                      I DETEST lima beans! And the succotash I ate growing up in the South had them excluded. So maybe it wasn't really succotash but that's what I love.

                                                                                                                                                      1. re: c oliver

                                                                                                                                                        I grew up with succotash that did have lima beans. Delicious.

                                                                                                                                                        1. re: bayoucook

                                                                                                                                                          Ditto, and I grew up in MI, but always loved southern cooking. Grandma lived in the south for a while. So I am not a true lover, but many dishes I do enjoy. Good succotash is great when made right. Okra ... I have had great and really bad. Mostly is is great.

                                                                                                                                                          But I'll eat most veggies, just a few I won't

                                                                                                                                                          1. re: kchurchill5

                                                                                                                                                            I love okra anyway it's cooked. In summer abundance, the grandmothers used to throw it atop whatever veggie they were cooking from the garden.
                                                                                                                                                            Delicous, slime and all.

                                                                                                                                                            1. re: bayoucook

                                                                                                                                                              Ouch slime ...
                                                                                                                                                              Ok, I draw the line, sauteed, fried, cooked well, just not TOO slimy. But otherwise ok :)

                                                                                                                                            2. re: kchurchill5

                                                                                                                                              geez kc, I have a 3 red peppers on my counter and I was hoping to figure them into a menu tonight tomorrow, yum!

                                                                                                                                              1. re: chef chicklet

                                                                                                                                                Red peppers, YUMMY, I use them in everything it seems. I love the taste. From Thai to Southwest, to Greek type, to Italian. Anything and everything. I use something very similar which is just a shallot heavy cream and roasted red, pureed and just heated, and it is dynamite on chicken. Simple, clean easy. Just put some fresh rosemary on the chicken with some s/p as a rub just to let it soak in and then drizzle the sauce over it. Can't get much better. I love this with a simple wild rice and a side of sauteed mushrooms and artichokes or just roasted grape tomatoes and fresh summer squash. Both easy quick dishes and still healthy I actually served this over a saute of portabellos, fennel and swiss chard once with the sauce and chicken. Then served a side of tomato mashed potatoes which are totally yummy. Mashed potatoes with roasted tomatoes and gruyere cheese. A great dish

                                                                                                                                              2. re: kchurchill5

                                                                                                                                                What kind of tenderloin are you talking about? And why do you cook them one piece at a time?

                                                                                                                                                1. re: c oliver

                                                                                                                                                  Pork tenderloins or loins. Sometimes I buy a pack of 3 or 4 at Sams club and if it is just me ... obviously I don't want to cook the whole thing. Sometimes I do when I know I will be able to use it the rest of the week, but then there are times when I just want 1 or 2 pieces. Also it is a quick go to but still very good for just me.

                                                                                                                                                  I take a tenderloin or loin and cut in thick 1 1/2 approximately slices. I freeze usually 2 in a bag and then I just take out what I need, defrost, marinade overnight of even just that day and cook. When the tenderloins and loins go on sale this is a great way for me to use them. Obviously you can use the whole loin. A quick pan sear and pan sauce over some creamy polenta and quick dinner and still healthy. If I am not going to be home or have other plans the rest of the week, why cook the whole thing

                                                                                                                                                2. re: kchurchill5

                                                                                                                                                  THANK YOU, kchruchill5.

                                                                                                                                                  Last night I made the red pepper sauce over the smashed potatoes (with blackberry chicken, adapted from Silver Palate's raspberry chicken). Followed your instructions exactly, kchurchill5. Delicious! I will totally make this sauce again and again... and I really enjoyed the speediness of the micro for the smashed potatoes. I added a little of my homemade broth and some sour cream, S and P.

                                                                                                                                                  1. re: foxy fairy

                                                                                                                                                    Glad you enjoyed it! Easy easy and easy.

                                                                                                                                                    I use that sauce for fish, chicken, pork, etc. I glad the potatoes turned out. I use that over and over and so easy. Like I said I still boil traditionally, but this is quick easy and no mess.

                                                                                                                                                    Blackberry chicken sounds amazing. I love any berry, had blackberries and raspberries in our garden growing up. I'm hooked on anything with them. May have to just try it.

                                                                                                                                                    Glad you enjoyed the taters, Like I always say, just a method. Now make your own favorite recipe and your fave combos.

                                                                                                                                                  1. Love that Potato Salad. but I would use Roquefort, or Point Reyes blue.

                                                                                                                                                    Also am thinking roasted potatoes would be good for this, since I live on the 5th floor...

                                                                                                                                                    1. Well tonight a friend is coming over for a early dinner efore he works midnights so his favorite. Cube steak (not my fave but he loves it). I lightly flour with a little spice, s/p and then saute in olive oil and butter. I add a nice medium size onion, garlic, a few plum tomatoes chopped, lots of mushrooms, usually a mix of whatever I have. Button, crimini, shitaki, anything works. I like to add some beef stock and red wine and let everything just simmer until the sauce gets thick and the tomatoes reduce. Fresh parsley and a little dried thyme and a dash of basalmic to highlight the flavor. I will serve it over creamed parsnips, a simple cucumber and dill salad (from my garden), and grilled artichoke bread. Take 1 can of artichokes, some parm about 1/2 cup and 1cup mozz, 1 tablespoons garlic, 1/2 cup mayo and 1/2 cup bread crumbs. Chop the chokes and add everything else. Mix and top a slice of baguette which has already been slightly browned on the inside. Top with the mix and put under the broiler until nice and bubbly. Amazing can't wait!

                                                                                                                                                      1. Magnolia bakery's vanilla cupcakes and buttercream frosting
                                                                                                                                                        Pioneer woman's tiramisu-AMAZING

                                                                                                                                                        sweet and sour meatballs for every occasion at my house

                                                                                                                                                        2 lbs grnd meat
                                                                                                                                                        1 small onion diced
                                                                                                                                                        1 egg
                                                                                                                                                        1 C bread crumbs

                                                                                                                                                        make balls and cook at 350 degrees for 30 min

                                                                                                                                                        1 bottle of chili sauce-heinz
                                                                                                                                                        1 jar of grape jelly
                                                                                                                                                        2 TBS brn sugar
                                                                                                                                                        2 tsp lemon

                                                                                                                                                        simmer over low heat

                                                                                                                                                        add meatballs to sacue and serve

                                                                                                                                                        they go fast I would make 2 batches!!

                                                                                                                                                        20 Replies
                                                                                                                                                        1. re: drewb123

                                                                                                                                                          Drewb123-Can't believe my eyes, My family has almost the same meatball recipe served over 3 generations! Everyone loves them! We use 1 cup applesauce instead of the brown sugar.

                                                                                                                                                          1. re: sig

                                                                                                                                                            a friedn of mine gave me the recipe, everyone asks for them all the time.

                                                                                                                                                          2. re: drewb123

                                                                                                                                                            I think that is classic meatballs. I add egg to the meat mix, use a mix of meat, grate my onion and add a little garlic, otherwise ditto.

                                                                                                                                                            After getting married, every BBQ, I had to bring them no matter what else. It was mandatory. I still make them and they always get "gobbled" up. Who would think it, but similar to spinach dip. It is just one of those things that just plain tastes good.

                                                                                                                                                            1. re: kchurchill5

                                                                                                                                                              so, you're not Italian, eh? Ethnic/geographic background to the Heinz chili and grape jelly sweet and sour situation please....

                                                                                                                                                              1. re: pitu

                                                                                                                                                                That sure made MY flesh crawl but, hey, I don't like lima beans so I can;t be held up as any arbiter of taste :)

                                                                                                                                                                1. re: c oliver

                                                                                                                                                                  You guys have't read any of those "What did you serve in the '70s?" threads, have you! Now, clearly this wasn't a part of your '70s, and it was not part of my '70s, but apparently it's been a popular party dish lo these several decades, and I've seen it discussed many times by many posters over the years.

                                                                                                                                                                  1. re: Caitlin McGrath

                                                                                                                                                                    I was born in 1947 so certainly remember the 70s well as an adult. But I've never seen or tasted anything like that. I truly don't judge others taste but it just doesn't sing to me.

                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                      When I said it wasn't part of your (or my) '70s, I just meant it was clearly not part of of our culinary experience. I may well have first heard of it here on Chowhound, where it was spoken of as a '70s thing, but also still popular. I think there's an apricot jam-mustard variation. The sauces sound as if they might be reminiscent of Chinese-American sweet-and-sour pork.

                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                        Gotcha. Thanks. And I DID move to San Francisco in the mid70s so that might account for my ignorance :)

                                                                                                                                                                        1. re: c oliver

                                                                                                                                                                          Those meatballs--we called them Swedish meatballs, though sweet 'n sour is what they really are--were one of my favorite childhood meals in the 70s. I made them toward the end of last year just for nostalgia's sake and I still like 'em.

                                                                                                                                                                          Now lima beans, forget it. I am grateful I have not had to endure their nasty waxy shells since the 70s! NEVERMORE! How ya doin', CO? :)

                                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                                            Rented the house in 24 hours!

                                                                                                                                                                            Re meatballs, we had a big party the day after our daughter's wedding two years ago. To keep it simple, we cooked almost nothing. Bought that big bag of Costco meatballs with the jug of teriyaki-ish sauce. Put a lot in the slow cooker. That was the first thing to go! Meatballs ARE a favorite, aren't they?

                                                                                                                                                                      2. re: c oliver

                                                                                                                                                                        I first encountered a version in the mid-70's - it was a can of jellied cranberry sauce melted with an equal volume of ketchup, into which went bite-sized meatballs. Way too cloying, even for a sweet tooth like mine, but I came up with one to my liking: 1 part whole cranberry sauce, 1 part ketchup, 2 parts canned tomato sauce or puree, 2 parts chopped onion.
                                                                                                                                                                        I like the meatballs and sauce served over steamed cabbage.

                                                                                                                                                                        1. re: greygarious

                                                                                                                                                                          I can better see that --- with the tartness of the cranberries.

                                                                                                                                                                      3. re: Caitlin McGrath

                                                                                                                                                                        I do remember seeing the grape jelly meatballs now that you mention it.

                                                                                                                                                                        I saw another article that dates back to 1976. Classic. I never thought of them, but do remember seeing it mentioned on the thread of the old 70's appetizers.

                                                                                                                                                                        Regardless, it still it good for some reason.

                                                                                                                                                                    2. re: pitu

                                                                                                                                                                      Oh, how funny. I never thought of how odd it might sound. Midwesterner here, have eaten those meatballs a hundred times at parties. When we had a house full of kids we always made lots of party food on Super Bowl Sunday, sometimes these were included. As Caitlin McGrath mentions below, there are other versions, too. Sorry to give you guys the heebs but they can be pretty tasty. :)

                                                                                                                                                                      1. re: fern

                                                                                                                                                                        It's true--and I come from an Italian family, so it's not as if I don't know what "real" meatballs are...but these are their own tasty thing. It's one of those things you just need to taste at a party or a friend's house without knowing, "Hey, I'm eating grape jelly and chili sauce!" As Hall & Oates sang, "Some things are better left unsaid."

                                                                                                                                                                        1. re: fern

                                                                                                                                                                          Midwesterner, well MI and yeah, many nights at home and many parties, and I still am requested to make them for BBQ's. I brown them and then crock pot take and presto. They go quicker than anything.

                                                                                                                                                                        2. re: pitu

                                                                                                                                                                          Not a bit of Itlaian, lol. German. Don't know where my family got it from. I got it from them. Not clue where they got it from. Written on a small index card. Grape jelly meatballs.

                                                                                                                                                                          I think there are hundreds of classics. Some with red sauce, some for a white stroganoff type of sauce, some with this sauce, some with an Asian type of sauce. To me they are all sort of classic styles, each different and each great. I have like 5 different kinds I use for different dishes. Mom just made these and I remember we would have a side of some pasta and always a big salad and bread. Now I basically make it as an appetizer. Either or where ever it came from, I still enjoy them.

                                                                                                                                                                          1. re: kchurchill5

                                                                                                                                                                            My very Italian DD was baptized in 1980. At the party afterwards, one of my aunts was busy heating meatballs in her electric skillet. They were delicious, I had never tasted them before, so I asked for the recipe.
                                                                                                                                                                            Grape Jelly and Chili Sauce. Who Knew???? I have made them many, many times since. Very different from Italian meatballs or swedish meatballs.

                                                                                                                                                                            1. re: laliz

                                                                                                                                                                              But addictive ... huh? Who would of thunk it. I still get asked to make my special meatballs. Trust me they aren't mine. I take no credit other than I open a couple of jars, but I do make fresh meatballs but that is it.

                                                                                                                                                                              I think of this like I do velveeta and rotel or Knorr spinach dip. I can't live WITHOUT either. They are traditional dishes but they are less then gourmet, nothing fancy, but gosh they are great!

                                                                                                                                                                    3. It hasn't snowed in nearly two weeks... meaning it's PAINTED DESERT SALAD SEASON!


                                                                                                                                                                      2 minced garlic cloves
                                                                                                                                                                      2 tbsp balsamic
                                                                                                                                                                      1 tbsp maple syrup
                                                                                                                                                                      3/4 tsp dijon
                                                                                                                                                                      2 tsp chipotle puree (puree an entire can of "chipotle peppers in adobo sauce"- keeps in fridge up to one month)
                                                                                                                                                                      1/8 tsp liquid smoke
                                                                                                                                                                      1/2 tsp salt (I never use it)
                                                                                                                                                                      1/4 tsp cracked black pepper
                                                                                                                                                                      1/2 cup olive oil

                                                                                                                                                                      Whisk together everything except oil. Slowly drizzle in oil while whisking.


                                                                                                                                                                      6 oz / 180 g assorted salad greens
                                                                                                                                                                      2 red peppers, roasted then peeled
                                                                                                                                                                      1/2 lb candied salmon and/or 2 avocados (I use avocados... I've never tried it with candied salmon as I don't eat meat)
                                                                                                                                                                      4 oz / 120 g smoked or aged white cheddar, grated
                                                                                                                                                                      2 tbsp toasted pine nuts
                                                                                                                                                                      4 sprigs fresh sage

                                                                                                                                                                      Slice peppers into long, thin strips.
                                                                                                                                                                      Skin the salmon and remove any small bones. :(
                                                                                                                                                                      Slice or crumble salmon into small pieces. :(
                                                                                                                                                                      Stem sage and coarsely chop leaves.
                                                                                                                                                                      Peel and slice avocados. :)

                                                                                                                                                                      To serve, I place the greens on everyone's plates and let them serve their own roasted red peppers, cheese, avocado, pine nuts and sage. Then, they can top it all with dressing. I always serve it with corn bread.

                                                                                                                                                                      THANK YOU http://www.rebarmodernfood.com

                                                                                                                                                                      6 Replies
                                                                                                                                                                          1. re: pikawicca


                                                                                                                                                                            "Wild Alaska caught salmon is carefully filleted, cut into strips, brined with honey and spices before smoking to chewy and delicious perfection........"

                                                                                                                                                                            1. re: hannaone

                                                                                                                                                                              Yummy. I smoke salmon, but not cold smoked, but use the typical smoke brine and then I use a water bath with fresh herbs and some wine, some apple wood but I love to use a mix of some spicy and brown and white sugar on top which gives it a nice flavor to the salmon. I know it is different then the candied, but good.

                                                                                                                                                                              The candied sounds interesting, never saw it before. I would love to find some and try it in a recipe. I am sure it is a unique flavor.

                                                                                                                                                                              1. re: kchurchill5

                                                                                                                                                                                This recipe comes from Campbell River, BC., well known for its Salmon.
                                                                                                                                                                                I have never tried it but I love candied Salmon.

                                                                                                                                                                                Recipe for Smoked Salmon Candy

                                                                                                                                                                                •Salmon Fillets (see bottom of recipe for slicing info)
                                                                                                                                                                                •Kosher Salt - 1 cup
                                                                                                                                                                                •Dark Brown Sugar - 1 and a half pounds
                                                                                                                                                                                •1 Gallon of water
                                                                                                                                                                                •Half a cup of Honey
                                                                                                                                                                                •apple, cherry, or maple wood chips (or a combination of any of them)
                                                                                                                                                                                Combine the 1 gallon of water, 1 cup of salt, and 1 pound of the brown sugar in a large pot.
                                                                                                                                                                                Place salmon fillet pieces into pot containing the above solution. Put pot into fridge and let the salmon marinate for at least 12 hours.

                                                                                                                                                                                Remove fillets from marinade and place on towels. Cover the fillets with remaining brown sugar. Allow salmon to air dry for about 3-4 hours.

                                                                                                                                                                                Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking (this is optional). After 3 hours worth of woodchips are used, allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours.

                                                                                                                                                                                Near the end, check on the salmon every hour to half-hour, taste and decide how soft or hard you want your final product to be.

                                                                                                                                                                          2. My Mom's Lemon Pot Roast - posted on CH awhile back and enjoyed by others:

                                                                                                                                                                            http://chowhound.chow.com/topics/2796... (and for comments: http://chowhound.chow.com/topics/279722


                                                                                                                                                                            Dali's Sangria (I'm always asked to make several gallons for parties): http://chowhound.chow.com/topics/2894...

                                                                                                                                                                            And my Dad's Satay Sauce for shish-kebabs - it might not be "authentic" but it's the one I always go back to: http://chowhound.chow.com/topics/2854...

                                                                                                                                                                            1. Well again, this is an easy favorite I make all the time. Chicken kabobs, baked breaded zucchini and yellow squash planks, my cucumber salad and baked sweet potato slices.

                                                                                                                                                                              The zucchini and yellow squash I cut in long fairly thick planks, dip in milk and then and onion roll, dried one day and then ground in the food processor, fresh parsley and orange zest. Breaded only on the top, drizzle with olive oil and bake. Sweet potatoes, cut in thin slices and also drizzle with olive oil, thyme, s/p and bake those next to the squash as well. Chicken marinade in thyme, olive oil and oj and marinade all day. Cut in cubes and skewer with fresh orange slices and broil or pan grill. Serve with the sweet potatoes, squash and a little orange marmalade, ginger soy and yogurt as a dipping sauce.

                                                                                                                                                                              It isn't complicated, and not very unique, just the combo of all three I love. I have been making this for years. I remember making it and my Aunt could never figure out why I liked sweet potatoes that way, she only mashed them with marshmellos, lol. I also think back when I started I did use Vigo bread crumbs or panko, but probably just fresh or dried bread, but dating my recipe and how long I having been making this. I'm sure canola or vegetable oil was used to rather than evoo.

                                                                                                                                                                              On day up north it rained the whole day and lost power, no oven. Mom was sick and I was stuck having to make dinner. Well we were supposed to have the mashed sweet potatoes but it was me cooking so I decided on something different, the chicken I had a small grill that fit under the overhang so I didn't get wet, so I thought kabobs would be easier, the squash we always did but usually in the oven so the grill was new for that. Hence how the recipe got started.

                                                                                                                                                                              It is still a favorite and easy and quick and wouldn't change a thing.

                                                                                                                                                                              2 Replies
                                                                                                                                                                              1. re: kchurchill5

                                                                                                                                                                                I always like to read how recipes get started, as you say kchurchill. I note on my recipes (originals and in cookbooks) when/where/with whom I prepare them, in addition to any modifications. That way I can always look back to those memories too... the most special part, no?

                                                                                                                                                                                1. re: foxy fairy

                                                                                                                                                                                  Funny at times. Some are entertaining to look back on. But it makes it fun. Now if I could only read my own writing I would be all set!! :)

                                                                                                                                                                              2. Another favorite for vegetarians: (found this years ago in original Moosewood)

                                                                                                                                                                                Stuffed eggplant with ricotta and fresh basil --- serves 6

                                                                                                                                                                                Take 3 medium eggplants. Cut in half lengthwise and bake until soft, about 25 minutes at 350. Scoop out the pulp and chop it up, treating the eggplant shells with care as you will fill them later. While eggplant cooks, chop onion, garlic, mushrooms if you like (I do).

                                                                                                                                                                                Sautee your onion and garlic and mushroom with the chopped cooked eggplant and a bay leaf. Mix in ricotta, Parmesan, bread crumbs, some fresh basil, fresh tomatoes if you like or a little tomato paste. Let the mixture stand for a half hour, drain extra liquid, then fill the eggplant shells. Top with more parm and bread crumbs. Bake at 350 for 30 minutes.

                                                                                                                                                                                These are great for a dinner party, vegetarian or not... I have been asked to bring these for vegetarian guests at a dinner party when the hostess had her hands full with a meat entree. :) Kids like them -- they look cute in their shells. Creamy, healthy too with all of the veggies.

                                                                                                                                                                                14 Replies
                                                                                                                                                                                1. re: foxy fairy

                                                                                                                                                                                  That looks great. A must try. I love eggplant, especially the small Italian ones which are sweeter and more tender to me. I love them.

                                                                                                                                                                                  I do a similar dish with zuchinni. Cut them in half scoop out and stuff with a mix of veggies and bread crumbs. I usually use some of the pulp, mushrooms, onions, red pepper and pancette. Mixed with an egg, bread (soaked in milk and squeezed dry) and then cheese. Stuffed and baked.

                                                                                                                                                                                  I do love the idea of the ricotta, I bet that makes it good and creamy. I have some ricotta as well as a small eggplant. I may have to try it this week. The small eggplant is perfect 1/2 would be great along side some grilled fish. A friend is dropping off some fresh amberjack so I may have to try it.

                                                                                                                                                                                  1. re: kchurchill5

                                                                                                                                                                                    Let me know what you think, kchurchill! First time I made these stuffed eggplants, I was living in Boston on my own for the first time, trying to learn how to cook. Second time: I was in Cali, Colombia and I served it at a dinner party for Colombians -- wildly successful and very unusual to serve a meat-free dinner to guests.

                                                                                                                                                                                    Ricotta is so yummy. I get a fantastic local fresh ricotta in the summer and I have some in my granola with mango and berries. A trick I learned on chow: toast or a bagel lightly toasted, then spread with ricotta, then a splash of good evoo, juicy tomato slices, lots of black pepper.

                                                                                                                                                                                    1. re: foxy fairy

                                                                                                                                                                                      I make a bake with eggplant, and portabellos, ricotta and mozz, but I love the idea of stuffing them with some tomato, onion, etc and the bread crumbs it would be a great dinner, I'll let you know.

                                                                                                                                                                                      Ricotta, avacado, red onion, and tomato just for a salad ... would be even better on a bagel.

                                                                                                                                                                                      1. re: foxy fairy

                                                                                                                                                                                        ff: I like the ricotta trick--kinda like mock burratta. I have some fantastic local fresh ricotta, too. I think some will have to be allocated to giving this a try. Thank you! :) Now to find a good tomato. I had a very tasty heirloom from Whole Foods recently. Will need to find some again. Cannot wait till some of our own are growing.

                                                                                                                                                                                        Where is your ricotta from, btw, as we are on the same board? Mine is from Liuzzi in North Haven, CT. Ah, you're from Providence. No shortage of Italians there, either. ;)

                                                                                                                                                                                        1. re: kattyeyes

                                                                                                                                                                                          Sarasota FL, a small Italian store has the fresh. But even my sweetbay has fresh, there is a local whole foods and another local market Granary that has a great fresh ricotta. If I use ricotta is lasagna with other ingredients I usually will just buy grocery store brand. However ... when used in a pasta where is is a main ingredient or in the eggplant I would use fresh. Lasagna has so many competing flavors that I can get away with store bought, but I try to use fresh when I can.

                                                                                                                                                                                          Tomatoes, I just harvested 10 heirlooms today from my garden, 2 purple, 3 orange, 1 pink, 2 very ugly reds and 2 purple orange and green striped. I do have the name of each but can't keep track of them all. Our farmers market also has great heirlooms and fresh tomatoes all the time down here. We are spoiled.

                                                                                                                                                                                          1. re: kchurchill5

                                                                                                                                                                                            I am lucky because even at the supermarket, I can get Sam Maulucci & Sons ricotta. I read up on it just now and learned they sell as far south on the East coast as D.C. (but not quite down to your neck of the woods, k).

                                                                                                                                                                                            I know what you mean about lasagna, but even still, I tend to get "the good stuff" because it does make a difference. It depends on who's eating it--I don't tend to cook for large crowds and I certainly don't cater. In those situations, most people wouldn't know the difference. But for you or me or any other cheese lover, it's not like that! I'm preaching to the choir--I know you know!

                                                                                                                                                                                            My very favorite local calzone spot uses especially good ricotta. I should ask where it's from, but my guess it's Liuzzi or Maulucci's. I just had one over the weekend and ate the WHOLE THING!

                                                                                                                                                                                            Yes, you are spoiled. Please try not to rub it in, though I just enjoyed some very nice Florida corn the other day with dinner. I only have one Roma plant so far. Am waiting to get some San Marzanos and other heirlooms as I find them. The ugliest tomato I ever ate (just recently) was the best tomato I recall eating EVER. Talk about beauty being skin deep!

                                                                                                                                                                                            1. re: kchurchill5

                                                                                                                                                                                              kchurchill5 -- you have mentioned tomato smashed potatoes. How do you do those? Just smush some grape tomatoes into regular mashed with broth/sour cream? I have a punnet of grape tomatoes and I'd love to try them with the smashed potatoes... yum

                                                                                                                                                                                              1. re: foxy fairy

                                                                                                                                                                                                I make regular smashed potatoes, just reds are fine for me. Smash them, skin on or off your choice. I make this a couple of ways. I have roasted them which is my favorite, just a little olive oil s/p cut in half, then once done, I slightly mash and add to the potatoes. I like to add some cream cheese for really good, but sour cream is fine. I have used both, also some fresh basil s/p is perfect.

                                                                                                                                                                                                Secondly, I puree them slightly with basil and then heat up in a sauce pan. Rough puree. either way is great.

                                                                                                                                                                                                You can add spinach to these, garlic, sour cream broth, butter, even a little pesto for flavor.

                                                                                                                                                                                                I prefer the roasting then I even just hand mash or a very quick rough puree. In fact I just used my immersion for just a few seconds, mixed it with smashed reds, skin on, some fresh basil chopped and a little cream cheese. It is an excellent way to use cherry's.

                                                                                                                                                                                                1. re: foxy fairy

                                                                                                                                                                                                  Here is a great simple condiment/or garnish or vegetable salsa as I call it.
                                                                                                                                                                                                  It uses Nakamo Seasoned Rice wine vinegar with Basil and Oregano (right by the vinegars in any grocery store).

                                                                                                                                                                                                  So I slice the tomatoes in half or quarters if bigger, yellow and red mixed is great. Some chopped olives, I love kalamata, but black is just fine, some chopped onion, I like shallots for the sweetness, some diced cucumber, skin on the seedless is fine, a little minced garlic, not too much, a few capers, and some roasted red peppers. Here is the secret...lightly salt the tomatoes in a dish and set aside room temp for about 30 minutes then drain. Then mix them with the rest of the ingredients and dress it with the Nakamo vinegar. No need for oil. A little pepper and any more salt to taste and of course fresh basil. All staples I have in the house.

                                                                                                                                                                                                  Serve over baked fish, salmon or halibut, cod, grouper, tilapia, any of your favorites. It is a great low fat easy relish. Grill the fish that marinated in oregano, olive oil and lemon and then serve it over couscous with the shallots and parsley and then top the whole thing with the relish.

                                                                                                                                                                                                  East and low carb and healthy. Besides. A great way to use any fresh herbs you are growing and great for the tomatoes

                                                                                                                                                                                                  FYI ... the tomato smashed is great with Baked pork chops. My favorite side dish

                                                                                                                                                                                                  1. re: foxy fairy

                                                                                                                                                                                                    I thought I would pass this along too. This is a favorite. I make this usually larger tomatoes, but after my plant made tons of grapes I had to makes something. So I used a mix of grapes and beefeaters and roasted them, then I sauteed some fine chopped onion,1 small carrot diced fine, leeks and garlic. Then added the tomatoes and semi pureed with my immersion blender, added a little cream, not much and just 1/4 cup sherry, s/p and some fresh parsley. Let it heat up and then served with ricotta and basil dumplings. Decadent soup. But it will use up a lot of tomatoes and it is very fresh.

                                                                                                                                                                                                2. re: kattyeyes

                                                                                                                                                                                                  Thinking of a good ricotta dish I may have to make this on the weekend. It is great.

                                                                                                                                                                                                  This is a favorite of mine. A pea and pistacio pesto over whole wheat pasta. I add some grape tomatoes just for a little color. A simple dish with uses fresh ricotta, not just in the pesto, but also on top. I love this dish because it uses fresh summer ingredients, except the frozen peas. I like linguini best but bowtie would be good too, use what you like best. But I love the whole wheat with this. It just adds some depth of flavor is all.

                                                                                                                                                                                                  1 lb pasta; 1 cup ricotta; 1/2 cup pistacios; 1 cup of cherry tomatoes sliced in half; 1/3 cup evoo; 2 teaspoons garlic; 1 box of frozen peas; 2/3 cup parmesan; 2 cups of fresh spinach; fresh mint I guess about 2-3 tablespoons; lemon zest 1 lemon; some s/p

                                                                                                                                                                                                  Add 1/3 nuts and 3/4 cup peas, garlic to a food processor. Blend until coarse chopped. Add 1/2 cup ricotta and just a spoon or so of the hot pasta water and blend. Add the parm, oil (it may not require all the oil), mint, zest, s/p and it is done. Drain the pasta, add the remaining peas and nuts, tomatoes and mix with the pesto and top with some fresh parm and the other 1/2 cup ricotta. Serve this with some fresh grilled fish, I prefer grouper or halibut/cod just with a simple lemon, olive oil, s/p and oregano marinade. Nothing much and not for too long. Simple flavors. Very summer like And the fresh ricotta makes the dish

                                                                                                                                                                                                  1. re: kchurchill5

                                                                                                                                                                                                    Bet that's good. You and I are on ricotta kicks, I guess. See last night's dinner thread. HA HA. There are so many ways to add/subtract and mix it up, there are literally dozens of delicious combos.

                                                                                                                                                                                                    And soon I'm heading out for my favorite calzone! WOOHOO!

                                                                                                                                                                                            2. re: foxy fairy

                                                                                                                                                                                              Oh that sounds delicious! I am growing some eggplants and hopefully they'll mature nicely for this dish.

                                                                                                                                                                                              I am going to have to breakdown and repurchase that cookbook. I had loaned it to a coworker, and it went far far away...live and learn.
                                                                                                                                                                                              I remember that there were so many really good recipes in it. I should own it again.

                                                                                                                                                                                              1. re: chef chicklet

                                                                                                                                                                                                And looking at all of the delicious tomato recipes for this time of year, I had to share with you all something I make regularly in the summer and it's always a big hit.

                                                                                                                                                                                                Greek Salsa
                                                                                                                                                                                                I take fresh grape tomatoes, halve them, salt & drain for at least a half hour. Mix with fresh basil, parsely & oregano, chopped, kalamata olives. chopped, lemon juice, a touch of olive oil, kosher salt & f.g. pepper, and add feta cheese, crumbled to it. I serve it with grilled fish & chicken, and it's delicious on grilled bread like bruschetta. Keeps for a couple of days. Enjoy it!

                                                                                                                                                                                            3. Just wanted to let you know, Bayoucook, that the grilled potato salad w/ bacon-blue cheese dressing was a hit over at my house this Memorial day weekend!

                                                                                                                                                                                              Thanks for the keeper!!

                                                                                                                                                                                              2 Replies
                                                                                                                                                                                              1. re: Phurstluv

                                                                                                                                                                                                You're welcome. Never met a soul who didn't crave it! Glad you liked it.

                                                                                                                                                                                                1. re: bayoucook

                                                                                                                                                                                                  Eric Ripert's Chicken Bouillabaisse.

                                                                                                                                                                                              2. mmm...so I take it you serve this right off the grill, still warm?

                                                                                                                                                                                                might have to try this one for the Chowhound picnic this year! It soounds great.

                                                                                                                                                                                                Join us at the Picnic!

                                                                                                                                                                                                1. Awesome Ham dip (very good with toasted mini bagels) and kids loved it. (from allrecipes.com)

                                                                                                                                                                                                  • 3 cups ground fully cooked ham (I use turkey ham from Stop&Shop)
                                                                                                                                                                                                  • 1 hard-cooked egg, chopped
                                                                                                                                                                                                  • 2 tablespoons finely chopped celery
                                                                                                                                                                                                  • 2 teaspoons finely chopped onion
                                                                                                                                                                                                  • 2 teaspoons sweet pickle relish
                                                                                                                                                                                                  • 3/4 cup mayonnaise
                                                                                                                                                                                                  • 1 tablespoon prepared mustard
                                                                                                                                                                                                  • Assorted crackers

                                                                                                                                                                                                  That's from Chow:
                                                                                                                                                                                                  Braised Red Cabbage with Bacon


                                                                                                                                                                                                  Total: 1 hr 15 mins

                                                                                                                                                                                                  Active: 30 mins

                                                                                                                                                                                                  Makes: 8 servings

                                                                                                                                                                                                  By Regan Burns

                                                                                                                                                                                                  Poor cabbage has a bad rap and we can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish.

                                                                                                                                                                                                  What to buy: Red cabbage is classic in this dish, but our preparation method will work with any cabbage variety.

                                                                                                                                                                                                  Game plan: You can make this dish up to one day ahead; it gets better as it sits.

                                                                                                                                                                                                  For a vegetarian option, omit the bacon and substitute low-sodium vegetable broth for the chicken broth.

                                                                                                                                                                                                  This recipe was featured as part of our Moktoberfest story.


                                                                                                                                                                                                  1 medium head red cabbage
                                                                                                                                                                                                  6 thick slices applewood-smoked bacon, or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
                                                                                                                                                                                                  1 medium yellow onion, thinly sliced
                                                                                                                                                                                                  2 tablespoons packed dark brown sugar
                                                                                                                                                                                                  2 tablespoons Dijon mustard
                                                                                                                                                                                                  1/3 cup apple cider vinegar
                                                                                                                                                                                                  1 cup low-sodium chicken broth

                                                                                                                                                                                                  Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.
                                                                                                                                                                                                  Place bacon in a large Dutch oven or other large pot with a tight-fitting lid over medium heat and cook, stirring occasionally, until it is browned and most of the fat has cooked off.
                                                                                                                                                                                                  Add onion and stir to coat in bacon fat. Season with salt and freshly ground black pepper, and cook until onion softens and edges begin to brown, about 4 to 5 minutes.
                                                                                                                                                                                                  Add cabbage, stir to coat it in bacon fat and cook until cabbage begins to wilt, about 4 minutes. Stir in brown sugar and mustard.
                                                                                                                                                                                                  Deglaze the pan by adding cider vinegar and scraping the pan with a spatula to incorporate the browned bits into the sauce. Add chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring mixture to a simmer, then reduce heat to medium-low and cover the pan tightly. Simmer cabbage, stirring occasionally, until it is soft and soupy and bacon is tender, about 45 minutes. If cabbage begins to look dry, add more chicken broth or water.

                                                                                                                                                                                                  My favorite recipe of this summer
                                                                                                                                                                                                  Broccoli Slaw
                                                                                                                                                                                                  Adapted from Kitchn & Smitten Kitchen/sassyradish
                                                                                                                                                                                                  2 heads broccoli
                                                                                                                                                                                                  1 apple (Fuji or Gala are perfect for this)
                                                                                                                                                                                                  1/4 cup raisins
                                                                                                                                                                                                  1/4 cup dried cranberries
                                                                                                                                                                                                  1/2 cup finely chopped red onion
                                                                                                                                                                                                  3/4 cup slivered almonds
                                                                                                                                                                                                  3 tbsp finely chopped fresh peppermint leaves
                                                                                                                                                                                                  Dressing Ingredients:
                                                                                                                                                                                                  1/2 cup buttermilk
                                                                                                                                                                                                  2 tbsp mayonnaise
                                                                                                                                                                                                  2 tablespoons rice wine vinegar
                                                                                                                                                                                                  1 tablespoons sugar
                                                                                                                                                                                                  1/2 teaspoon salt
                                                                                                                                                                                                  freshly ground pepper
                                                                                                                                                                                                  Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). I prefer to use all of the broccoli: stems and the florets – the stems give the slaw some crunch and texture. I only chop off the stem ends, but everything else goes into the slaw. In a large bowl, combine the shredded broccoli, apple, currants, cranberries, red onion, almonds and mint.
                                                                                                                                                                                                  Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

                                                                                                                                                                                                  1. Mac N Cheese with Leeks
                                                                                                                                                                                                    Spagetti Carbonara
                                                                                                                                                                                                    Sauteed Wild Mushrooms with Shallots

                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                    1. re: tribeoffyve

                                                                                                                                                                                                      Pork with Green Chile (preferably Hatch Green Chile)


                                                                                                                                                                                                      the above shows it made with spareribs, but an easily convert recipe to pork butt, which is what we usually do to have the leftovers. I know many people cook this stovetop or in a crockpot, but we've never found anything that does better than a Le Creuset for these kind of slow cooked dishes (lamb shanks, pot roast, beef stew, etc.



                                                                                                                                                                                                      1. re: jkgourmet

                                                                                                                                                                                                        Garlic mashed potatoes, Zuni Cafe's roasted chicken, Smitten Kitchen's israeli couscous and roasted tomato recipe, Martha stewart's mac n cheese, Marcella Hazan's butter tomato sauce.

                                                                                                                                                                                                    2. Back when I was starting out cooking on my own I used to use allrecipes.com a lot. I also would repeat meals more often than I do now. These are some of the recipes we still make. Some of them have been modified but I don't keep those electronically and I'd have to find them at home. I rarely use it now but I still get requests for some of these. I much prefer to find my recipes on food blogs or other sites now, for some reason.

                                                                                                                                                                                                      Chocolate Walnut Bars (so rich you cut them super small)

                                                                                                                                                                                                      Amish White Bread (sweet and delicious out of the oven

                                                                                                                                                                                                      Pear and Blue Cheese Tartlets (I believe this version of the recipe overfills the tarts

                                                                                                                                                                                                      Asian Lettuce Wraps (can be made with any ground meat

                                                                                                                                                                                                      Basil Tomato Soup (super fast and easy

                                                                                                                                                                                                      Szechwan Shrimp