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

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

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

Fettuccine with Roasted Red Pepper Sauce

Fettuccine with Roasted Red Pepper Sauce

There are two ingredients that I love more after roasting; red bell peppers and garlic.  Roasting the peppers over a flame until blackened and blistered, then removing the skin and seeds enhances their natural sweetness and they are miles apart in their flavor from the jarred variety.  Garlic as well is transformed when it’s roasted in the oven, becoming soft and sweet and far more subtle than in it’s raw state.  So when I was coming up with a new sauce, I knew I wanted to use both of these ingredients roasted to perfection. This is such a simple sauce but it does … 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

Braised Short Ribs

Braised Short Ribs

One of my favorite things to eat of all time are braised short ribs.  When done correctly, they melt in your mouth and are pure comfort food at it’s best.  The great thing about cooking them is they go well with so many flavors.  All you really need are vegetables and some kind of liquid to braise them in.  I’ve made them so many ways that I’ve lost count and this will probably be the first of many short rib recipes. For this one I decided to make use some marinara that I had leftover from a few nights ago; see … Continue reading

Herb Braised Chicken with garlic cream sauce

Herb braised chicken

With the soured economy many families are having to cut back on expenses; groceries being one of the largest.  There’s some good that’s come out of this though.  More people are using coupons and realizing they can save quite a bit with minimal effort.  They also are using cheaper cuts of meat and finding that with a little patience and know, a fantastic meal can be had on a budget.  I found chicken leg quarters for $0.59/lb and created the dish pictured below along with the trio of fresh carrots from our farmers’ market. Herb braised chicken with garlic cream sauce   … Continue reading