Crispy Mustard Chicken & Frisée
This Crispy Mustard Chicken & Frisée is from Ina Garten's new cookbook, Cook Like a Pro. This chicken is phenomenal. It's baked in the oven, not fried, and has this amazing panko, garlic, lemon zest coating that is to die for. You bake the whole thing including fingerling potatoes on one baking sheet. It's just so easy and really delicious.
By - Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Spinach and Gorgonzola-Stuffed Potatoes
These Spinach and Gorgonzola-Stuffed Potatoes is a recipe from Yotam Ottolenghi's new cookbook, Simple, A Cookbook which came out last week. There are so many recipes in this book that I need to make soon. This was dinner for 2. What could be better than a twice baked potato, especially when it has spinach, gorgonzola and walnuts?!
- Prep: 10 mins
- Cook: 1 hr 15 mins
- Yields: 4 Servings
Sausage with Cranberry, Sage and Orange Zest Pinwheels
One of my favorite things to do is to develop recipes. I am always trying to add more hors d'oeuvres to my repertoire. I wasn't sure how these Sausage with Cranberry, Sage and Orange Zest Pinwheels would turn out. The combination of cranberries, sage and orange zest really works well with the sausage. They got rave reviews and are perfect for holiday parties.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 12 Servings
Grilled Tri-Tip Rub
Here is a great rub for Tri-Tip. It would also be good on steaks. Dry rubs are a mix of spices and dried herbs that are used to enhance the flavor of your meat. You can buy ready-made rubs, but it's very easy to make your own.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 6 Servings
Creamy Pumpkin Alfredo Pasta with Bacon and Crispy Sage
I was rummaging through the fridge and came up with this Creamy Pumpkin Alfredo Pasta with Bacon and Crispy Sage. I was inspired by Trader Joe's Autumnal Harvest Alfredo Sauce which is made with pumpkin and butternut squash purées. All I can say is that it's a great idea. You can cheat and just buy their sauce or make it yourself with canned pumpkin.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Brussels Sprout and Gruyère Gratin
This Brussels Sprout and Gruyère Gratin makes an incredible side dish for your holiday table. I actually cut the recipe in half just to test it, but do not cut the cheese sauce in half! That is the chef's prerogative!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 8 Servings
French Beans & Snow Peas with Hazelnut & Orange
This French Beans & Snow Peas with Hazelnut & Orange recipe come from Ottolenghi: The Cookbook by Yotam Ottolenghi. These crisp green beans and snap peas are taken to a whole other level using hazelnut oil and fresh orange zest. Not only is it a beautiful dish, but it's also delicious!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Maple and Pistachio Rainbow Carrots
The Maple and Pistachio Rainbow Carrots make a beautifully colorful autumnal side dish to add to your repertoire for the upcoming holidays.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Zucchini Marinated with Lemon & Mint
Zucchini is transformed when it’s sliced very thinly and it marinated in a lemony vinaigrette. You should assemble this dish at least four hours before you wish to serve it so that the zucchini has time to soak up the lemony marinade.
- Prep: 20 mins
- Yields: 4 Servings
Seared Pork Chops with Shiitake and Enoki Mushrooms
This Seared Pork Chops with Shiitake and Enoki Mushrooms was a way for me to use up extra mushrooms that were leftover from a Shabu Shabu dinner. The original recipe did not have enoki mushrooms, so you can leave those out if you like.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
