While selecting beets for a Moroccan beet salad, an older gentleman came up to me and suggested cooking the greens instead of tossing them out. He explained that his mom would throw nothing out — “not even potato eyes!”, he said. His instructions were simple: Fry in butter. Add vinegar. And, so we did…
We used whole chicken legs in this recipe because they are cheap and — unlike chicken breasts — very difficult to overcook. It’s a great dish that’s full of flavor and perfect for a Sunday dinner. Serve with mashed potatoes, or have a crusty loaf of bread on hand to sop up any remaining sauce and garlic bits!
With a surplus of thinly sliced beef in the refrigerator, and a drawer full of kitchen twine at the ready, there really was no choice but to whip up a skillet full of beef rouladen. While it’s not a quick dinner, it is both fairly easy and perfect for a Sunday dinner. And, frankly, twine-wrapped meat never fails to impress guests. As an added benefit, this recipe only uses 1/4 cup of red wine — leaving the remainder of the bottle to be enjoyed by the cook … and any helpers.
This incorporates the best parts of french onion soup: cheese, croutons, and caramelized onions. The onions also offset the flavor of the rind which can be a bit odd-tasting to some folks. Makes 12-16 crostini. Continue reading Brie with Bacon and Caramelized Onion
Chicken parmesan is a huge favorite of mine. However, the winter holidays are so incredibly decadent (or outright hedonistic, really) that I feel an incredible need to cut back on carbs — at least for a bit. While this sacrifices the satisfying crust of chicken parmesan, it still incorporates all the flavors that make it great. And, the rest of the family can add a side of linguine while I opt for broccoli. No need to make separate meals. In fact it’s so good, I’d make it on any weekday — regardless of dietary goals. In about 30 minutes, dinner is served!