An excellent side dish for any occasion.
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Salmon with Spinach, Tomatoes and Feta
8 Mar
This was another great Sunday night dinner for last week.
Crêpe Fear – Lager Crêpes with Spinach and Mushrooms
11 Aug
Crêpe Fear – the fear of making something outside of your comfort zone for the first time. And having it be perfect and delicious.
Also, the fear of being terrorized by maniacal and vengeful French pastries.
Cheesy Poblano Rice – Twice as Nice!
16 May
Rice is perhaps the most common food staple in the world. It’s the single most consumed cereal grain on earth, and it’s many varieties are used in different cuisines the world over. I’ve been known to stuff my fat face with fried rice, red beans and rice, and even Rice Krispies a time or two. This particular side dish, while it won’t feed the world, will certainly liven up that boneless, skinless chicken breast that’s taking up space in your freezer.
Creamy Asparagus Soup
14 Apr
Growing up on a farm, having fresh-grown asparagus whenever I wanted was something I grew up accustomed to. It’s just how we rolled down on the farm, ya’ll. It has always been one of my favorite vegetables – if not my top favorite. And, fresh asparagus always heralds the arrival of Spring. That, and Bradford pear trees blooming. And irises blooming. And Passover. And Easter. And spring break . . .
Chicken Stew with Homemade Biscuits
18 Mar
This recipe is originally from Ina Garten on Foodnetwork.com - it turned out to be as delicious as I thought it would. It also resulted in some of the best biscuits I’ve ever made.
Roasted Potato and Leek Soup
3 Mar
This soup is the perfect meal for the cold weather this time of year. Now that January and February are over, it seems like only a matter of days before a spring time mentality will start setting in for everyone here in Chicago – and elsewhere for that matter. But it will probably be awhile before Mother Nature catches up. Le sigh.
Chicken and White Bean Chili with Roasted Vegetables
17 Jan
This is not your average chicken and white bean chili. Chicken and white bean chili happens to be my favorite kind of chili – and I’ve made it lots of times and have always been happily satisfied with what is usually a lighter-colored version, often with green chilis (mmmm, green chilis), cilantro and lots of cheese. It’s always delivered and I’ve always felt pretty darn good about myself for making it. And then I found this recipe over at Foodnetwork.com and my chicken and white bean chili-eatin’ life will never be the same.
Zucchini Fritters
21 Dec
Being from the South, I grew up with a lot of fried foods. Like, a LOT. To this day, I never object to at least one fried item per meal. It’s surely not healthy for every meal . . . but I still won’t say no. Made with hummus, these zucchini fritters are as healthy as they can be, considering they’re fried. Also, by calling something a ‘fritter’ adds a little quaintness to it, right? Makes it at least seem a little healthier? Or maybe not.
