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Boneless, skinless chicken breasts are still my most favorite meat cooking ingredient ever, but sometimes it's fun to use breasts with the bones and skin still attached. Crispy, seasoned chicken skin is....well, awesome, quite frankly. In addition, the white meat stays so juicy and moist, I've found, leaving the protective skin intact. Oh, and the …

Continue reading "Chicken Stuffed with Feta and Toasted Walnut Pesto"

This is from a recent Everyday Food and it was really, really good. We used it for a sauce with soba noodles, grilled shrimp and some chopped tomatoes but I couldn't help but think that it would be a great dip for veggies or a spread on a vegetable or grilled chicken wrap. It's very …

Continue reading "Cashew Curry Sauce / Dip / Tasty What-Have-You"

I have decided that one of the very best things about having a blog is having a reason to try cooking new things, like pork, lamb, duck and...baking with phyllo dough! Phyllo is one of those things that I was always scared of using. Dude -- it's so easy! I had no idea. Apparently, the …

Continue reading "Phun with Phyllo: Spinach, Feta & Pine Nut Tart"

Hey, so there seems to be a good for you theme this week. I think that's because Monday I'll be posting my Weekend Cookbook Challenge 4 dish and uh, that's not healthy. At all. It involves half and half, honey, maple syrup, butter, thick pieces of stale bread and an oven. It was awesome. Okay, …

Continue reading "Coconut Spinach Salmon"

This is nice with the wild mushroom bisque. It starts with arugula & almond pesto. This is based on something that I saw the increasingly annoying but still a little helpful, Rachael Ray make on 30 Minute Meals. She used hers as a dip for lamb chops, mine I spread on a sandwich -- hey! …

Continue reading "Vegetable Panini with Arugula & Almond Pesto"