I’m sure hoping you’ll sit up and take notice and give this one a try very soon. And preferably on a work week evening for a quick easy meal that just happens to end up on your plate as restaurant-quality delicious. Now that’s a treat that deserves a standing ovation.
Archives for May 2011
Except for my Mother’s hallowed fried chicken recipe, I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. The end result of a light and crispy/crunchy coating just seems like such a no fail solution to frying and even baking. And except for my Mother’s hallowed fried chicken recipe which
Slow cook short ribs in your favorite jarred marinara sauce until fall off the bone tender. Remove ribs from sauce, remove meat from bone and shred. Skim fat from sauce. Toss sauce, shredded beef, halved cherry tomatoes and capers with cooked bucatini pasta. Top with coarse grated Parmesan cheese. Pasta with Short Ribs and Capers…It’s
My Sunday mornings are reserved for spending time in the kitchen to serve up a tasty breakfast. An over easy egg is more than likely to make an appearance. I found this recipe over at Food and Wine and it’s been bookmarked for quite sometime as a “must try”. The dish starts off with a slice
Salt/pepper and saute two chicken cutlets until browned and cooked through. Meanwhile, in a bowl mix together fresh baby greens and any herbs you have available such as mint, chives, tarragon or basil. Drizzle greens with Dijon vinaigrette, or your favorite bottled dressing and toss well. Place cooked cutlets on a serving plate and drizzle
Lay two slices of rustic Italian bread on a sheet pan. Broil one side until toasted. Remove from oven and spread untoasted side with Dijon mustard. Top with arugula, thin sliced gala apples and two slices of thin sliced Brie cheese Pop it back under the broiler until cheese is melted. Adapted from Fine