With Moroccan spices, chicken rises above the ordinary. Although pricey, saffron is a unique flavor that infuses food with a taste sure to delight. If there are any leftovers, the broth makes delicious soup. Cut the chicken off the bone and cut into bite-size pieces,...
PULLED PORK & SAUCE Half of the shredded porkHalf of the Red Sauce1 tsp red pepper flakesCAULIFLOWER RICE 2 TBSP coconut oil¼ cup diced yellow onion1 head cauliflower, washed, stem removed, coarsely choppedIngredients made on ‘Prep Day’ Serves 4 In a large pot...
Don’t let the name of this dish fool you. Red curry doesn’t taste anything like its yellow and green counterparts, so if you tend to shy away from anything called “curry,” you might want to give this one a try! Red curry paste can be very spicy depending on the brand,...
So, how hot do you like it? I’m talking jalapeños here, so don’t let your mind wander! I like a little bit of spice, but not too much. So I remove both the seeds and the ribs from my jalapeños. The seeds contain most of the heat, but it’s also in those white ribs. The...
The intoxicating smell and delicious taste of coffee is one of the miracles of this world. So, why limit its use to just that morning jolt? I’m a big fan of using coffee to enhance the chocolate flavor of a dessert or the savory goodness of an amazing steak. My family...
By changing the protein and/or the veggies, you can do just about anything with this recipe. Don’t like snow peas? Throw in some broccoli! Or how about a stir-fry with carrots, zucchini, and bok choy? Substitute chicken thighs or pork for the beef, and you can change...
I couldn’t resist a recipe salute to my home state of Oregon! The harmonious flavor combination of a nice Oregon Pinot Noir, toasted hazelnuts, and mushrooms is hard to beat. You can use any red wine you prefer, but a Willamette Valley Pinot Noir is a perfect addition...
Oh, balsamic vinegar, how I love thee! You can make anything taste great with a little bit of that delicious liquid. Plus, it reduces easily, so you look like a pro in the kitchen. Just add aromatics like garlic and rosemary, simmer them in balsamic vinegar and a...
This recipe is my personal favorite, not only because it cooks up in a jiffy in a single pan, but also because it looks and tastes like I put a lot of effort into it. Little does everyone know that it takes about 10 minutes to prep and another 5 or 6 minutes to cook!...
One of the tricks of turning meals into make-ahead entrées is to look at your go-to dinners and see how you can make the process more user-friendly. These delectable Chicken Picatta Bites started out as full chicken breasts that were marinated, pan-roasted, blah,...
