Christmas Peppermint Recipes
Peppermint isn’t just for candy canes, although they do turn hot chocolate into a delectable treat when used as stirrers. But this winter, try using it to add a refreshing kick to a few dishes like these recipes. Chilled Cherry-Mint Soup Serves 2-3 This dish is a soup best served cold—almost a creamy, savory smoothie in a bowl. Garnish with a few mint leaves for an elegant look, and serve with toasted bread. Ingredients 1 1/2 cups frozen cherries; thawed 3/4 cup sour cream 3/4 cup...
Read MoreBreaking down a chicken ~ step by step
Just so we are clear on something….the hands are the Chef’s. I do not have man-hands. (1) Completely, thaw the chicken overnight in the refrigerator. (2) Remove neck and internal organs (kidney, liver, heart) from the chicken. (3) Separate breasts from breast plate. (4) Continue cutting from the right and left of the center cartilage. (5) Separate the ball & socket joints (ie. Shoulder area/where the wing area meets the breast and the hip...
Read MoreThey can’t all work ~ Chicken and Mushroom Fricassee
A couple of you may notice that this post is a full day late. You may also notice that there is no picture of the final product. This is because this recipe was one of my “fails”. I didn’t even take a picture of the final plate because it looked so awful. After sleeping on it, I remembered why I created this blog. And one of my “promises” was to keep it real. Failures and all. So here is my dinner from last...
Read MoreKung Pao Chicken
Last night was the first night I tried out my rice cooker that I’ve owned for over 3 years. The chef has used it, but it never crossed my hands before. I had a craving for Kung Pao chicken, and I remembered a recipe from Ancient Wisdom, Modern Kitchen. This recipe is supposed to help with anyone who has a cold, is getting over a cold, or who wants to stimulate digestion. I’m all about stimulating digestion. Recipe1 tbsp cornstarch2 tbsp water3 tbsp soy sauce1...
Read MoreBarbeque Chicken Burgers with Sweet Red Onions
Uh oh, the chef may possibly have some competition in the barbecue sauce category. He has been making the most delicious Carolina vinegary barbecue sauce since we’ve been married, and I have been quietly watching. It turned out fantastic. Like a brick. I may use it for a doorstop As for the chicken, on the first try, I made the fatal error of having the grill too high, and not paying any attention. That chicken was toast. It was worse than a...
Read MoreChefwife Pizza Kitchen
Tonight- Cobb Salad Pizza As I travel down my road of actually creating mostly edible meals, I have noticed a slight trend. The pizzas I make are delicious. I have had my ups and downs with meals. And definitely had some shaky ground with desserts, but my pizzas are definite winners. This may be because the concept of a pizza is pure genius, or just because of the ingredients I have been using. (See Sausage Fig and Goat Cheese Pizza). The chicken and bacon...
Read MoreMustard Chicken with Corn Polenta and Next Weeks Menu
I tried out the Grilled Mustard Chicken with Corn Polenta tonight. I substituted shallots for the green onions, because I think shallots are the second best ingredient (after garlic). The mustard mix really had the grill flaming up, which in turn, left me with chicken that was charred in spots. But it was still tasty.As for the polenta, I added about 1/2 a cup of marscapone, lots of garlic, and more shallots in that. I also spiced it with a spicy salt blend, just...
Read MoreQuinoa and Spinach Salad with Chicken
Recipe for this Salad Everyone knows how much I LOVE ingredient pictures. I feel like it proves that the meal is fresh. Simplicity seems to be the new trend, at least it is for me. Here are my garbonzos, spinach, cucumber, the most beautiful baby heirlooms that i have ever seen see Lox Bagel post), goat cheese, and quinoa. When following the recipe, the smoked paprika vinagrette always gets me. I can’t find smoked paprika anywhere. (Little personal...
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