Italian Wedding Soup

Italian Wedding Soup

Any excuse to make soup is okay with me.  So when my son was home sick the other day, I asked him what he’d like for dinner.  “Soup”, he replied in a sad, pitiful, scratchy whimper.  “The kind with the little meatballs in it, but not a spicy one”, he added.  I knew just what he was talking about as we’d had it about two months ago and he loved it.  Let’s face it-any soup with meatballs in it is going to be a hit kids. Although I’m sure this soup has been served at weddings the name actually comes from … Continue reading

Spanish Chicken and Chorizo

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I love chorizo (also known as chourico) in all its forms, from the fresh Mexican variety with its heavy dose of chile to Portugese style that’s gently smoked and of course Spanish which comes hot or mild depending on the type of paprika used, smoked and unsmoked and 1000 different variations of such.  As with any variety of sausage, quality counts.  For example, commercial varieties of Mexican chorizo mainly use variety meat that’s leftover after butchering (don’t read the label) while freshly made chorizo at your local Mexican market will likely use ground pork and lots of fresh chile. For this … Continue reading

Roasted Chicken with grapes, shallots and garlic

Roasted Chicken with grapes, shallots and garlic

This is such an easy recipe, I can’t believe I never thought of it before.  There I was, faced with a whole large chicken wondering what to do with it.  I knew I had thyme and rosemary in the refrigerator and figured I could always make a decent roasted chicken with that.  Add a little white wine with some stock at the end for a simple pan sauce and I’d have dinner done.  But that just wasn’t inspiring me.  And that’s when it happened. “Dad, I’m hungry.  What can I eat?  Can I have some Goldfish?” my son asked.  “Why don’t you eat … Continue reading

Chicken Tinga

Chicken Tinga

My family and I are taco and burrito fanatics; having some version nearly weekly.  Sometimes it simply ground beef with some spices while other times it may be slowly braised beef or carnitas.  This time it was shredded chicken for burritos. Tinga refers to any kind of shredded meat simmered in a spicy, smoky tomato sauce.  It’s extremely easy to make and the heat level can be adjusted for whatever your tolerance.  The recipe below is middle of the road with enough kick to satisfy the heat seeker in your family while not blowing the roof off the wimp (sorry … Continue reading

Rolled Chicken with proscuitto and spinach stuffing

Rolled Chicken with proscuitto and spinach stuffing

With all the Holiday happenings and being that I still have to make a living with insurance (Medicare renewal time of year is crazy), December was a whirlwind and I was just not able to add to the site.  It’s not that I wasn’t cooking or taking photos; I just couldn’t find the time or the energy to sit down and finish a blog.  I hope everyone had had a wonderful Christmas or whatever you celebrate that brings your family together and a safe and happy New Year.  We spent ours with a flu ridden son vomiting through the night.  Nothing … Continue reading

Cider Brined Turkey with rich kettle gravy

Cider Brined Turkey

With Thanksgiving quickly approaching, I figured it was time to share my recipe for a perfectly roasted, juicy turkey.  Since we will be spending it at my mother in law’s house and I will be released from turkey duty, my family was overjoyed that we’d be having a turkey dinner early.  Along with the turkey we had an amazing sage sausage stuffing with dried cranberries, celery root and potato mash, and cranberry/bing cherry sauce; all of which will be posted soon. Turkey can be rather dull unless you add flavor in some way.  Some heavily season and deep fry it(I’ve … Continue reading

Honey Marinated Chicken Thighs

Honey Marinated Chicken Thighs

This is a recipe I came up with when I bought chicken thighs on sale but couldn’t decide on what to do with them.  I wanted a sweet marinade but also wanted a spicy curry taste, so I combined the two.  After a little tweaking of the flavors, I came up with this marinade.  While it tasted a little potent straight from the mixing bowl, the final flavor  was fantastic.  And the color of the final dish…a deep dark reddish brown; as if it had been painted on.  Enjoy! In a mixing bowl I whisked together 1/2 cup low sodium soy sauce, … Continue reading

Pan Seared Chicken Breast with tarragon mustard sauce

Pan Seared Chicken Breast with tarragon mustard sauce

Sometimes, simple is best.  I have to remind myself of that from time to time.  A grilled ribeye with just salt and pepper is quite near perfection.  Does a seared scallop really need much more than a touch of seasoning to bring out it’s sweet flavor?  Today, now more than ever, the quality of ingredients available to most of us is astounding and we have to remember to let those ingredients shine. Such is the case for a chicken breast.  It’s probably the most popular staple protein used, yet we try desperately to doctor it up so it won’t be the same boring 4 … Continue reading