Gochujang-Braised Chicken and Crispy Rice

I had some chicken legs leftover and searched for something interesting to do with them. I found this recipe for Gochujang-Braised Chicken and Crispy Rice. Although it seems like a long list of ingredients, it's rather easy to prepare. The spicy Gochujang paste gives it the perfect amount of heat. The crispy rice is mixed with spices, made into patties, and fried. My husband thought the sauce should be thicker, which can be achieved by taking the drumsticks out of the pan and whisking in some cornstarch.

By Leslie Blythe

Potato, Ham & Leek Gratin

We love leeks and I always say, they are under-utilized in the US. This Potato, Ham & Leek Gratin is a classic combination. You can leave out the ham to make it vegetarian. It gets topped with Gruyère cheese. What's not to love? 

By Leslie Blythe

Melting Cabbage

Melting Cabbage literally melts in your mouth. It's nestled in a bed of caramelized fennel and braised in tomato and wine and finished in the oven. You add parmesan rind, which is an Italian trick that adds depth of flavor. I keep parmesan rinds in a bag in the freezer and use them in soups and stews.

By Leslie Blythe

Curried Lentil Soup

I made this Curried Lentil Soup in my Instant Pot, but as always, I have included the stovetop instructions. This soup is vegan and gluten-free and full of flavor. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. They're also packed with folate, iron, phosphorus, potassium and fiber. I dropped gave some to my step mother and she is begging me to make it again. It's really good served with naan bread.

By Leslie Blythe

Maple Bourbon Salmon

This Maple Bourbon Salmon is like something you might get served at a luxurious lodge. It's sweet but perfectly suited to salmon. We finished it with Malden salt which actually gives it a salted caramel vibe and the walnuts give it a nice crunch.

By Leslie Blythe

Cauliflower Toasts

I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.

By Leslie Blythe

Herby Buttered Mushrooms and Wild Rice

Mushrooms have a "meaty" texture and a strong umami flavor. Umami is the fifth basic taste and was discovered by a Japanese scientist. Umami in Japanese means “a pleasant savory taste." Herby Buttered Mushrooms and Wild Rice is a delicious satisfying dish. The earthy, nutty flavor of the wild rice marries well with the buttery mushrooms.

By Leslie Blythe

Basque Burnt Cheesecake

Basque Burnt Cheesecake is deeply caramelized "burnt" on the top and the bottom, has a creamy center. It is said to have originated in 1990 in San Sebastian, Spain. The beauty of this dessert is that you really can't mess it up. My brother David was in town recently and wanted to make this together. Well, we never got around to it and since I actually had 4 blocks of cream cheese during the cream cheese shortage, I decided to give it a try. FYI - There was a cyberattack against the largest US cheese manufacturer in October, 2021. Anyway, it is one of the best desserts I have ever made and I am a serious New York style cheesecake fan. It's so light and silky smooth.

By Leslie Blythe

Roasted Tomato Risotto with Basil and Parmesan

As most of you know, I love risotto. I made this Roasted Tomato Risotto with Basil and Parmesan, which is delicious. Roasting the cherry tomatoes adds a depth of flavor. You could also use these tomatoes for pasta. Make sure you boil the water in advance. You may not have to use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.It's also important to stir the risotto vigorously, which coaxes starch from the rice for a creamier consistency.

By Leslie Blythe

Pork Chop Shop with Sweet Potato Mash and Spinach

When I was recently at my daughter Grace's house I was in her kitchen watching her cook us dinner (one of my favorite pass times!), I saw Snoop Dogg's From Crook to Cook cookbook on her shelves. It's actually her roommate's book. I leafed through it and made his Pork Chop Shop with Sweet Potato Mash and Spinach. The recipe looks like a long process, but it's not. The lemony spinach works really well with the sweet potato mash and the barbecue sauce is divine.

I love his long friendship with Martha Stewart and their show Martha & Snoop's Potluck Dinner Party. Gee, I wonder what they have in common?!

By Leslie Blythe