Monday, February 23, 2015

Thai Chicken


There are two different kinds of people who read food blogs.  One is the kind who loves reading the long (and sometimes long-winded) musings of a writer who sometimes goes on and on for so long you forget the reason you visited that blog in the first place.  The second is the one who couldn't care less and jumps straight down to the recipe.   Same with bloggers.  Today I am of the second kind, who is musing just enough to let you know we are jumping right to the recipe so you won't have to be bored.

 Much longer ...

Thursday, February 19, 2015

Flounder with Veracruz Sauce


theHubs and I went out to dinner recently, where I ordered a dish called Mahi-Mahi Veracruz,  a fish dish with a new (to me) kicked-up style of tomato-based sauce.  Normally I almost never order fish with a tomato-based sauce, since (to me) most restaurant tomato-based sauces taste more like watered-down marinara sauce, but with less flavor.  A few rare times I had fish baked Parmesan-style, where the cheeses cover up the taste of the watery marinara sauce, but generally I skip the sauce.  But something about the pretentious description of Veracruz sauce was intriguing--if memory serves me correctly (and it usually doesn't), something to the effect of "a tomato-wine reduction infused with capers and olives" intrigued me, so I threw caution to the wind and had a go.

Monday, February 16, 2015

Warms You Up Mushroom Farro Soup


I don't know about you, but with temps in the single digits and below here in NJ (with an estimated wind-chill of about 0 Kelvin) I feel the need to have a warming bowl of soup at as many meals as possible.

Monday, February 9, 2015

Butter-Roasted Pecans with Thyme and Cayenne - Easy


Have I got a delicious and easy recipe for you to try ... right now.

This very minute.

I really mean it.  It's so easy, you can make a batch before breakfast and still get to work on time.  Which is a good thing, because it's so good you'll want to get it all out of the house and share with co-workers before you scarf down the whole batch yourself!

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