Jambalaya is one of those dishes that has almost as many versions as there are people who cook it. I grew up eating my aunt’s jambalaya at her big house in little Mamou, LA and her version will forever live in my mind as the classic Cajun recipe. Fresh gulf shrimp, andouille sausage and chicken jambalaya was her South Louisiana answer to “surf and turf,” with a little “sky” thrown in for good measure. Continue reading
This so happens to be one of our favorite stir fry recipes that I adapted from a Better Homes And Gardens article a number of years ago. What can I say about stir fry that I haven’t already said except to reintegrate the ease and flavors of these main dishes. You’ll find that oriental
cooking has several techniques aside from stir fry such as firepot cooking, tempura, steaming, grilling and etc. A good oriental cookbook on this subject is great fun and very educational. You’ll soon find so many wonderful, healthy recipes to indulge in and enjoy.
I like Japanese cooking as well. The main difference between Chinese and Japanese is in Japanese cooking the sauce is not thick such as in Sukiyaki. Continue reading
We enjoyed a roast chicken on Sunday. I always enjoy the various meals I can make from one organic chicken. After the roast chicken I deboned it and used the meat for tonights dinner then put all the bones in drippings into a large Dutch oven and simmered for a couple of hours. Removed the bones, strained and refrigerated it so the fat would surface, thus making it easier to skim the fat off. This made a wonderfully rich chicken stock that was so dark it looked like beef stock rather than chicken. It will make a beautiful meal down the road but for now I froze this for use later on. Tonight with the chicken that I removed I made Chicken, Cheese & Tomatillo Enchiladas. I always make a little extra tomatillo sauce for a great salsa with chips for a weekend movie. It’s a real treat and the flavor is unmatched. There’s a little zing in the tomatillos that you just don’t find in anything else. Continue reading
For a long time this stuffed bone-in chicken breast was one of my go-to recipes whenever I cooked for friends. It’s so easy to make that I’ve cooked it over a campfire on several occasions, and so adaptable that I’ve done many different versions.
This chicken sausage is very lean and is wonderful swimming in homemade barbecue sauce. Put it on a bun with sautéed onions and or pickles or alone for that matter and you have a feast for a king. A least my King seems to loves it! Continue reading
We love Chinese food, especially stir fry. In a typical week we’ll make stir fry two or three times, and Jan will occasionally ask me if I’m getting tired of having it for dinner. The answer is always “no.” Continue reading
We enjoy stir fry and these accompany the meal well. Also, I’ve served these in smaller size as appetizers and they were always a hit. In fact, when we would have a get together I actually had requests to serve them. You can pair them up with a sweet and sour sauce, mustard sauce or any other you may like. They are a big hit at Super Bowl Parties! Continue reading
I love yogurt, when I was younger I liked the fruit filled ones. However, after being ill and turning to clean eating I dropped the fruit filled ones because they just were not healthy. Now I add my own fruit and etc. This recipe is a bit different in that it’s a savory yogurt dish. One that I think you will love and it’s ideal for guests. Plus, you know how sometimes it’s hard to get together with friends and relatives for Thanksgiving when everyone is going somewhere else or there just isn’t enough time to fly in or fly out? Well this makes a great substitution for that great big “Tom Turkey” when there are just a few people for dinner. Continue reading
Today one basic preparation is going to be the base for three different recipes. I’m making homemade organic chicken stock with a whole organic chicken and from that I will have the major ingredients to make homemade chicken soup, chicken salad with cranberries and walnuts, and homemade egg rolls.
This stock is amazing. If you buy chicken stock at the store and compare it to this beautiful creation you’ll never go back to store bought. They don’t add spices and vegetable to theirs Continue reading
Once a week we share some of the food related things we are interested in. This will sometimes include links to recipes from other bloggers, articles about food in general, and perhaps even the occasional review of a kitchen tool. For now, at least, I’m calling this What’s Out There Wednesday.
For this first installment I’d like to highlight a few of the food bloggers that have inspired me these past few years. These are blogs that I visit not only for the recipes and gorgeous food photos, but for the writing as well.
Celebrated cookbook author David Lebovitz has one of the oldest food blogs out there. A former pastry chef at Chez Panisse in San Francisco, CA, he now lives in Paris, France. David brings a pastry chef’s eye for detail to all of his recipes, both sweet and savory, and writes with humor and candor about living in one of the greatest (and sometimes not so great) cities in the world. One of the first recipes I cooked from David’s site (and the reason I now own a few of his cookbooks) was Roast Chicken With Caramelized Shallots, and as simple, juicy, and delicious as it was, what impressed me the most about it was the fact that Continue reading