Chicken Pot Pie with Biscuit Toppingfrom Cooks’ Illustrated Ingredients: For filling: 2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)3 large carrots, peeled and cut into 1/2″ pieces3 celery stalks, peeled and cut into 1/2″ pieces2 potatoes, cut into small cubes1 cup frozen baby peas (uncooked)1 onion, finely chopped1 garlic clove, […]

Buttermilk Biscuitsfrom Cooks’ Illustrated MAKES 12 SMALL BISCUITS Ingredients:2 cups flour1 tsp. sugar2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt8 Tbsp. cold butter, cut into pieces3/4 cup buttermilk Instructions:Mix all dry ingredients together. Add the cold butter to the flour and rub between your fingers, or use a pastry blender, until the butter is […]

Lion House Gingerbread Ingredients:1/2 cup granulated sugar1/2 cup butter, softened1 egg, well beaten1 cup molasses2 1/2 cups all-purpose flour, sifted1/2 tsp. salt1 1/2 tsp. baking soda1 tsp. cinnamon1 tsp. ground ginger1/2 tsp. ground cloves1 cup very hot water Instructions:1. Preheat oven to 350 degrees. Grease a 9X13″ baking pan with non-stick cooking spray or butter. […]

This sauce comes from Argentina and is served with roasted meat, poultry, veggies, or as a vinaigrette. It is the “ketchup” of Argentina and is served on every table at every meal. Recipes vary greatly, but all sauces contain parsley, red pepper flakes, vinegar or lemon juice, olive oil, and salt and pepper. Chimichurri Sauce […]

Coconut Flan(Adapted from The Joy of Cooking) Ingredients:3/4 cup white granulated sugar1/4 cup water1 14 oz. can sweetened condensed milk1 1/2 cups unsweetened coconut milkpinch of salt4 large whole eggs3 egg yolks Instructions:Preheat oven to 325 degrees and move the rack to the center position. Place sugar in a heavy bottomed saucepan and evenly sprinkle […]

Portuguese Style Cod and Veggies Ingredients: 4 large cod fillets4-5 potatoes, sliced into 1/4″ rounds1 red pepper, thinly sliced1 large onion, thinly slicedolive oilsalt and pepper Instructions:Place potatoes, red pepper and onions in a roasting pan or 9″ by 13″ baking dish. Sprinkle with salt and pepper. Drizzle a little olive oil over the vegetables […]

Caramelized Shallot and Yukon Gold Fritatta with Thyme and Emmentaleroriginal recipe Ingredients:8 large eggs3/4 cup half and half1 Tbsp. fresh thyme, finely chopped4-5 medium Yukon gold potatoes, cut into large chunks and boiled in salted water6 shallots, thinly sliced2-4 Tbsp. butter1/2 tsp. saltfresh ground black pepper1/2 to 1 cup grated Emmentaler cheese Instructions:In a large […]

Basil Pestooriginal recipe Ingredients:2-3 cups loosely packed basil leaves1-2 garlic cloves1/4-1/2 cup pine nuts, almonds, or walnuts1/2 cup good-quality parmesan cheese, gratedgood-quality olive oilsea salt Instructions:Wash and dry the basil. I usually use my salad spinner. Place the leaves in a food processor or blender. Pulse to chop the basil. Add the garlic, nuts, and […]

Spinach Salad with Chicken and Raspberry Vinaigretteoriginal recipe Ingredients: For Salad:1 bag baby spinach1/2 cup crumbled feta or a mild blue cheese1 apple, thinly sliced1/2 cup or more candied nuts1/4 cup thinly sliced scallions (green onions)1/2 cup dried fruit (cherries, cranberries, raisins, currants, etc.)1 cup cooked, shredded chicken For Raspberry Vinaigrette:2-4 Tbsp. raspberry preserves4 Tbsp. […]

Spice Rubber Pork Chops with Creamy Parmesan Polenta and Black Beans adapted from Bon Appetit magazine For Black Beans:1/2 lb. black beanswatersalt1 Goya Sazon packet  For Spice Rubbed Pork Chops:4, 3/4″ pork chops (can be with/without bones)1 Tbsp. cumin seeds1 Tbsp. coriander seeds1 tsp. saltfreshly ground black pepper1 Tbsp. olive oil For Creamy Parmesan Polenta:6 […]