I love chorizos for breakfast, like in Chorizo Baked Beans on Toast and Chorizo Breakfast Hash with Bacon and Smashed Potato. The big flavour punch is a wake up call! I had to share this recipe today because I got an email from a reader yesterday who made me laugh with this message: “….my confession… I have a slight obsession with Chorizo… Best. Thing. Ever… Do you have any scrumptious recipes involving this godlike substance?...
Whenever I go to the Asian grocery store, I have a list of pantry essentials that I regularly stock up on and wonton wrappers are always on the list. They freeze really well and not only are they great for making….ummm, well, wontons…..they are actually really versatile to use for other bite size goodies. I’ve used them for mini triangles, faux mini cannoli and most commonly, to make little cups for sweet and savoury fillings....
I know how much you guys have loved my lasagna recipes. You have raved over my Lasagna Stuffed Chicken and every day I’m getting new reviews of my Most Amazing Lasagna with people swearing they will never use another recipe again. Seeing as how much ya’ll have loved my lasagna recipes, I thought this recipe would fit right in. These mini lasagna cups are way too much fun. They even have layers of deliciousness....
It should be savory, salty, spicy, and hot but not so hot that you absolutely can’t taste the other spices and the juicy deep-fried meat. And yes, it should be served with pickle chips on a white bun or bread. If you want to make your chicken less spicy (we all have our personal limits on what we consider hot and spicy) that’s totally fine, but try not to get too fancy pants with this chicken sandwich....
There is a tradition in New England, and some parts of the midwest, to serve a slice of cheese, usually sharp cheddar, alongside a piece of apple pie, or even melted on top. For those of us who didn’t grow up with this tradition, even though we may love eating apple slices with cheese, the whole idea of cheddar cheese with a pie is well, just wrong. As in, “are you kidding?...
Every summer I make fruit leather with all the delicious summer fruits (and sales.) It makes for a great back-to-school treat for lunchboxes. I’m giving the instructions for if you don’t have a dehydrator. If you do have a dehydrator, just do step 1 and then follow the manufacturer’s instructions for your dehydrator. I have a sweet little friend named Everleigh who will be turning two this year. She has some serious medical complications that she has fought through time and time again in order to be with her family....
This is a sponsored post written by me on behalf of Delicious Alchemy. All opinions are 100% mine. Oh my! Today I’m bringing your own personal a jar stuffed with layer upon layer of creamy, chocolatey, oaty heaven. Oh, and whilst we’re spoiling ourselves, let’s just drizzle on some salted caramel too. I’m not joking guys, you need to find a spoon and a quiet corner, then sit down and savour every mouthful....
All you need is chicken, rice, tomato passata (or canned tomato) and a handful of pantry essentials to make this incredible flavour loaded, comfort-food-central meal. Oh wait – cheese. Of course you need cheese. This would not be “Enchilada” without cheese! I’ve been overloading on Mexican over the last couple of weeks, sharing my Mexican Shredded Beef and Freezer Friendly Beef Burritos. I feel a bit silly sharing yet another Mexican(-esque) recipe today, but I hadn’t actually planned to!...
To aid me in achieving maximum nut consumption, I love the Norpro Nut Chopper. It’s a smart upgrade to an old-fashioned gadget you may very well have seen in your grandmother’s kitchen. Why the Norpro Nut Chopper Is the Best I am usually not a big fan of single-use tools; that this nut chopper has earned a nook in my cabinets for years is a mark of its handiness. The Norpro Nut Chopper is the spitting image of an old relic I found at a thrift store when I was in my 20s that I still use out of stubborn sentimentality....
Are you a fan of orange chicken? Then you will love this easy recipe for skillet chicken thighs. The recipe calls for the chicken to marinate, but you can totally skip it if you are pinched for time. The sauce reduces as it cooks and creates a deliciously sticky orange coating that will have you licking your fingers. I love cooking with chicken thighs. They produce a moist and juicy result every time....
This simple pasta with cauliflower, tomato, and Parmesan is a great example. I’ve adapted the recipe from a Sicilian recipe by Vincent Schiavelli that appeared years ago in Saveur. It’s outrageously good; I’ve been eating the leftovers for days, which just seem to get better as the flavors have more time to meld. The secret ingredient? Anchovies. Okay, so I’m weird. I’m one of those people to whom you can say “cauliflower” and “anchovies” and I’ll start salivating....
Being a “Nuyorican” (a Puerto Rican from New York), I found this to be true when my husband and I came together over our first dish of pastelón. As a native Puerto Rican, he argued that my version “wasn’t the real deal.” It was as real to me as his attitude, so I defended my version tooth and nail! According to him, and many other mainland Puerto Ricans, pastelón has no cheese....
Variations abound in both the cooking method—the potatoes are fried, boiled or roasted—and the sauce, which usually has hot chiles, tomato and vinegar. The name of the recipe roughly translates into “fierce” or “angry” potatoes. But these potatoes are as spicy or “fierce” as you make them. We’ve made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika. The potatoes absorb a lot of heat, so they’re not as hot as you would think, given the amount of hot sauce....
Who needs store bought cookies? These cookies are soft, gooey piles of mouth watering tastiness. They are to die for, which means this recipe needs to come with a few warnings:Warning #1: Don’t just eat the peanut butter cookies as they come out of the oven. Save some for the sandwiching! Warning #2: Possibly addicting. Judging by my cravings for them, they might be in the same category as crack and heroin....
These rich, chocolatey brownies with enticing swirls of peanut butter throughout send my taste buds into a tizzy with every bite. (And it doesn’t hurt that they’re so visually appealing.) No More Box Mix! The base of this recipe, of course, is the brownie. As a kid, I grew up on boxed mixes and loved them (especially the corner piece), but it took some time for me to develop a homemade version that I liked....
Sometimes I like to introduce flexibility and creativity to mealtimes by preparing familiar flavors but in a different format—such as this Pepperoni Pizza Penne! What kid doesn’t love pepperoni pizza, right? And this has all the normal flavors of a classic, simple, kid-friendly pepperoni pizza, but with pasta instead. Believe it or not, getting kids used to seeing foods in unexpected meals is a big step toward getting them to be adventurous eaters....
How Do You Get Breading To Stick To The Chicken? When you follow our instructions on the recipe card below, don’t underestimate the power of those 3 separate dipping stations! If you find that your breading still won’t stick, you can try putting the breaded chicken cutlets in the fridge for about 30 minutes to chill. This helps the breading solidify a bit more. Do You Dip Egg First Or Flour?...
I know I shared a baked chicken recipe last week but this is so good, I didn’t have the patience to wait longer! I saw Peruvian rotisserie chicken being made on a cooking show once and unsurprisingly, it was added to my ever growing list of “things to make”. Do you keep a list of “things to make”? I actually have 4 5 lists. “Make for blog”, “Clients” (being recipes I create and shoot for clients), “Meals” (being my normal meals), “Ideas” (that list where 95% of the things on it never get made) and “ABSOLUTELY MUST TRY”....
Hi everyone, it’s Kevin from Kevin Is Cooking. Special thanks to Rachel for letting me contribute here on The Stay at Home Chef. For today’s post I’m sharing my Pineapple Chile Pulled Pork. Pineapple is a favorite fruit around my house. From smoothies, to salsas, to roasting on the BBQ with a dusting of cinnamon, it’s sweet and tangy flavor and texture is wonderful. I used not only small, diced cubes in the topping, but the juice to simmer with the pork....
This delicious recipe comes from a Simply Recipes reader, Lou Grubaugh, who shares her favorite old family recipe for plum conserve. A Riff on a Reader Favorite We didn’t quite have the 3 pounds of tart plums that the recipe called for, so I substituted a few not-quite-ripe pluots, and some perfectly ripe plums too. Naturally tart Santa Rosa plums work best for this conserve, but if you don’t have them, a combination of tart plums and pluots will do fine....
