If you’re fortunate to live near a Costco food store, then you know how delicious the food is. Most weekdays they entice you to buy even more with lots of food tasting stations. This is especially true on the weekends when they seem to double the number of tasting stations. Often I come home with at least one food item that I had tasted. This was true for their cranberry walnut round bread which is normally available during the Christmas holiday season.
This baked chicken thigh casserole started a quick and lazy way for me to get dinner on the table. Over the years, I’ve tweaked it by adding more flavors such as bell peppers and the tarragon. But the rice had always been mushy. My latest tweak is to use an earthenware dish that cooks more evenly and to remove the aluminum foil during the last 15 minutes of cooking. I confess, I’m still tweaking. My second confession: I can never get enough of the simple flavors I find in the dish.
I love making my own compotes. As in this strawberry compote, I can control and explore flavors. I can make it with fresh ingredients. I can make it chunky. If you love a strawberry preserve, this compote is several steps up the flavor range.
Fresh ginger, the zest of half an orange, and honey make this the best Orange Ginger Vinaigrette ever. Yes, I said it, the best ever! The flavors come to gather beautifully, adding just a little bite from the fresh ginger which pairs well with the sweetness of the honey.
So what’s a Scavenger Kitchen Cocktail, you may ask?
The flavors of smoked Kiolbassa sausage, roasted tomatoes, and peppery arugula all come together with pasta in a light creamy sauce. More flavor is added with Italian blended cheese. It’s delicious and filling and very simple to make.
This pulled pork with country style spare ribs is messy, juicy and downright flavor filled. In fact, a fork is most likely needed to eat it. Wear a bib or have lots of paper napkins on hand.
Potatoes au gratin is a wonderfully classic side dish for every day or even holidays. I like topping it with lots of bacon, a salad and a glass of wine to make this a light but filling lunch.
Yes, you can reserve this delicious Brandy Raspberry Raspberry Sorbet Cocktail for a Sunday brunch. But I’m of the mind any occasion, ordinary or special and any day of the week is the right time for wonderful cocktail.
A crab and shrimp boil is simple and easy to make. The key is fresh ingredients and a good seafood seasoning. In winter months, I do use frozen corn-on-the-cob. Unashamedly, I confess I’m a bit squeamish when it comes to handling live crabs!! So I cheat and purchase the crabs pre-cooked and just steam them near the end of the cooking. This does mean that crabs escape the seasoning; still, the meat is deliciously sweet. I add seasoning when dipping the meat in the seasoned melted butter.
Eat more lamb! That thought drifted into my mind as I approached the butcher’s department of the grocery store. I satisfied that idea with a rump roast of lamb. It’s the top back part of the lamb and is full of flavor. It’s also quite easy to roast. The simplest method is to pan fry or rather seer its exterior and finish it in the oven. And like any roast, one doesn’t want to overcook it!
Often after having experienced a very social Thanksgiving dinner (or not), I look forward to a quiet Christmas dinner. The menus for my Christmas dinner sometimes included ham baked with cloves and pineapples and a range of complimentary sides. Sometimes, . . .
Assembling an appetizer tray is almost as much fun as sampling its delicious treats. Many appetizer trays are designed to host a large group of people.
This ginger sugar walnut is delicously sweet with just a touch of ginger spice to excite the palate. Serve as an appetizer, on a cheeseboard or as a snack.
First, I must say that this is not my recipe. I found it on Absolut.com. I can say that I made this kiwi cocktail and thought it so delicious that I wanted to share it with you
The second best dish to a delicious pork loin roast is a leftover pork loin roast recycled in a thick broccoli soup! Key to this splendid meal is a juicy-cooked pork loin roast to begin with, then fresh vegetables sauteed left to swim in canned broccoli soup with two cups of water. Serve hot with a fresh baked harvest bread.
Dress up a pork loin roast with a crust of pistachios, adding more texture and flavor. Slow cook the roast to release and enjoy its juicy mild flavors. If you’re feeding a small or large group of people on a limited budget, the pork lion roast is a perfect choice.