Sweet friends, happy March and happy almost spring. The world is in turmoil right now, and sometimes the best thing to do is make something comforting, simple, and delicious. I’m sure you’ll enjoy this recipe; I used it a lot in my 5 Ingredients or Less class. If you’d like this infused, swirl 2-3 Tb…
Sweet friends, happy March! I’m sending you this recipe with hope and love, cuz that’s what we need right now. You’ll love the ease of this dish, and it’s remarkably good. You can easily infuse this by substituting medicated butter for regular, but don’t use all medicated butter unless you REALLY enjoy the taste. Serve…
Have you all noticed that this year seems to be slipping by especially rapidly? Since it’s somehow October already, I think it’s required that I share one of my favorite pumpkin dishes. This is good enough for company and easy enough for Tuesday night. The addition of cooked chicken, shrimp, or tofu make it hearty,…
I’m not going to give you a Cannabis infused Pumpkin Spice recipe, so you can relax. I know with fall a lot of people lose their minds about the pumpkin spice. I’m a fan of the combo, but it’s def overused and over rated. I’m talking about this because lately I’ve been really focusing on…
Truly, how did this happen? How did I make it to 70 years of age?? Obviously one gets older when one doesn’t die, and so far I’m ok there. I think the biggest thing about aging though is that we don’t really expect to ‘age’; I know I’m quite young and frisky mentally, and even…
BALSAMIC GLAZED PORK TENDERLOIN You’ll love this; simple, elegant, tasty, and there’ll be glaze left over for another day. To serve 4 to 6, you’ll need: 2/3 C. fruit preserves (apricot or cherry is good) ¼ C. balsamic vinegar 2 Tb. lemon or orange juice 1 tsp. dry thyme 1 ½ lb. pork tenderloin, silver…
CATHERINE’S MEDITERRANEAN CHICKEN The lovely Catherine came up with this in Pantry Raid class and we all devoured it; it comes together quickly and has a surprising depth of flavor. To serve 4 to 6, you’ll need: 2 Tb. olive oil 1 large onion, chopped 2-3 cloves garlic, minced 2 Tb. smoked Spanish paprika 1…
CHICKEN and ARTICHOKES in WHITE WINE This is a stew I’ve adapted from a recipe I found in Sunset Magazine a few years ago. It has big flavors and comes together quickly. To serve 4, you’ll need: 1 lb. boneless, skinless chicken thighs cut into chunks 2 Tb. flour Salt and pepper 2 Tb. olive…
CHICKEN SALAD with RADISHES & BABY PICKLES This chicken salad is fresher and I bet tastier than what you’re used to; the homemade mayo and bright crunch from pickles and radishes makes it sing! To serve 4, you’ll need: 2 C. chunked or shredded cooked chicken 1 bunch radishes, sliced thin ½ C. cornichon (baby…
CHICKEN THIGHS with CHORIZO This is a recipe I adapted from one I found in Cooks Country magazine, and it’s the epitome of easy and delicious! To serve four, you’ll need: 8 bone-in chicken thighs Salt, pepper, cumin to taste Oil for the pan 2 Lb. Yukon Gold potatoes, cut into chunks 4 oz. firm…