Brisket with Carrots and Onions
Brisket with Carrots and Onions is the ultimate comfort food and can be made with very little work, requiring only a very large pot with a cover and time. Brisket can be cooked many ways. You can cook it with a rub over smoky charcoal heat, on the grill, in the oven or it also works really well in a slow cooker. The fat on the brisket should not be cut off before cooking. This fat helps to keep the meat from drying out. Typically, you cook the brisket the day before, so that you can cool it and easily remove the fat, as brisket just improves with an overnight rest in the refrigerator.
By - Yields: 12 Servings
Salmon Salad Veronique with Hearts of Palm
Salmon Salad Veronique with Hearts of Palm is usually made with chicken, not salmon, but it works really well with the grapes and hearts of palm. The fresh tarragon dressing pairs well with all the ingredients.
- Prep: 15 mins
- Yields: 4 Servings
Mexican Scrambled Eggs
I found this recipe online very early in the morning. It's from Nigella Lawson. I had all the ingredients and made it within 5 minutes of reading the recipe. There is nothing more satisfying than that. I even used one of my jalapeños from my garden. I have modified the recipe slightly to include cheese and finishing it under the broiler. Everyone at my breakfast table LOVED it.....
- Prep: 15 mins
- Cook: 10 mins
- Yields: 2 Servings
Hasselback Apples
Hasselback Apples are a great dessert for fall, which takes bake apples to a whole other level. There's just something so comforting about sweet, juicy hot baked apples with a gooey cinnamon, brown sugar topping topped with vanilla ice cream. These can be made in advance and are perfect for your fall entertaining.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 Servings
Wild Mushroom Risotto
A friend of mine asked for a risotto recipe that you don't have to laboriously stir. I make this all the time. You start it on the stove top and transfer it to the oven. Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains. The traditional texture is fairly fluid. It is served on flat dishes and it should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once as it continues to cook in its own heat and can become too dry with the grains too soft.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 8 Servings
The Gooden Salad
There is a restaurant offering The Gooden Salad, named after a local school in Sierra Madre, CA. It is a delicious combination of grilled chicken, lettuce, hearts of palm, avocado, corn and blue cheese served with ranch dressing and a drizzle of BBQ sauce.
- Prep: 20 mins
- Yields: 4 Servings
Parmesan Crusted Potatoes
I made these Parmesan Crusted Potatoes for dinner. I actually put them in the oven for about 25 minutes before dinner, then I put them back in right before serving. They are really good and easy to make.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Chipotle’s Marinated Chicken
This is my version of Chipotle's Marinated Chicken. The key to this recipe is to marinate it for a full 24 hours. It's so juicy and delicious.
- Prep: 12 hrs
- Cook: 20 mins
- Yields: 4 Servings
Balsamic Roast Pork Tenderloin
Here is a super easy weeknight meal idea. Pork Tenderloin is one of the most versatile cuts of meat you can buy. It cooks very fast at a very high heat. I happened to have balsamic glaze, which worked well because it stays on the meat. You can use regular balsamic vinegar.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Cider Braised Pork Chops with Apples
I've made many versions of pork chops and apples. I really like this one. I actually made a mistake and used apple cider vinegar instead of apple cider. It worked, though you might want to try it the way it's meant to be.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
