This is what one has for dinner when the intention is to have grilled chicken breasts and a salad but the temperature plunges, the wind comes up and it starts pouring rain.
The furnace / boiler had been turned off and both the fireplace and … Continue reading.....
Savoyard means to be cooked in the manner of Savoy, a mountainous region in the east of France, bordering Switzerland.
It often involves a layer of creamy, melted cheese – like Gruyère, which is from Switzerland.
My original recipe, came from one of those recipe … Continue reading.....
We think of bay leaves as something that is used in tomato based dishes, but they have a wonderful flavor that works well with thyme.
Most people will use dried bay leaves and thyme leaves.
I have a huge laurel tree by the house so … Continue reading.....
The horseradish that I buy here is mild…. very mild. I can eat it right out of the jar.
I have learned that the French palate is actually more wimpy than mine.
Except for the mustard which is always very, very hot.
Use horseradish according … Continue reading.....
Boneless chicken breasts, cooked with onions, peppers, mushrooms and tomatoes make a quick, healthy, dinner, perfect for midweek.
Add Tabasco / hot sauce or you favorite hot peppers if you like more heat (most do).
I use brown Basmati which cooks in 17 minutes. Use … Continue reading.....
This is a classic Hungarian dish, modified for a quick, mid-week dinner using chicken breasts rather than a whole chicken.
I, of course, just used sweet paprika, but adding a tbs of hot paprika would be more traditional.
Or add a few hot peppers or … Continue reading.....
As much as I love my slow cooker I am reluctant to cook chicken breasts in it.
One reason is that I have read the long slow cooking tend to produce dry chicken.
Why would we want that?
The other reason is that I can … Continue reading.....
I use skinned thighs – because I have dogs.
Also, because unless it’s crispy from frying / oven frying or grilling, I don’t particularly like it.
The dogs, on the other hand, love it.
Skin the thighs by simply pulling it off. You may need … Continue reading.....
I’m off playing again….
As luck would have it Ben, of The Online Grill, offered to do a guest post.
Even better it’s a recipe I want to try – so here it is:
From Ben:
I’m somewhat of a feta-holic. From loading it … Continue reading.....
Over the years I have been asked about various foods that people have heard are hard or impossible to find here; peanut butter and sour cream heading the list.
We have many choices for both.
One that I was surprised to find here, but no … Continue reading.....
