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Simple Marinated Chicken Thighs

My daughter Grace made these Simple Marinated Chicken Thighs, which uses a Vietnamese-inspired marinade, packed with fish sauce, brown sugar, and chiles, hits all the notes, and because it’s more paste than liquid, it clings to meat or seafood for major impact in a short amount of time.

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  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Mustard-Roasted Fish

We spent the most relaxing weekend at a friend's house in La Jolla, CA. We cooked, ate and didn't do a lot, which was just perfect. We found this incredible fish market called El Pescador and bought this Rock Cod, which is a small wild caught deep water rock fish, similar to red snapper. I made Ina Garten's VERY simple (5 minutes to prep and 10 to roast) Mustard-Roasted Fish. Serve it with your favorite roasted vegetables, baby potatoes, and a chilled Sancerre for a meal your friends will love.

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  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Cherry Tomato Confit

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.  You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

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  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • Yields: 15 Servings

Potato Gnocchi

My friend Melanie and her sister Donna invited me to dinner last night to make homemade Gnocchi, which are delicate, pillowy potato dumplings. Their Italian grandmother taught them how to make these wonderful delicious gnocchi. There is a bit of a "technique" to master, but once you get the hang of it, they are easy and fun to make. You can serve with many ways. They served this with simple marinara sauce and freshly grated Parmesan.

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  • Yields: 6 Servings

Homemade Breakfast Sausage

For some reason, I wanted to make my own sausage patties. These Homemade Breakfast Sausage are easy to make.  I keep them in the freezer to use for my egg McMuffin breakfast sandwiches. I used fresh herbs because I have no dried. You could also make these using ground chicken or turkey.

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  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: 12 Servings

Cucumber & Radish Salad in a Yogurt Dressing

This Cucumber & Radish Salad in a Yogurt Dressing is light and refreshing. Crunchy slices of cucumbers and sharp pungent radishes and a winning combination. Radishes have many health benefits. The one that interests me most is that they contain compounds that help purge cancer-causing substances and prevent the development of tumors. The crunchy detoxifiers are thought to help protect the body against colon, kidney, intestinal, stomach and oral cancer, in particular.

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  • Prep: 25 mins
  • Yields: 6 Servings

Quiche Lorraine with Zucchini Crust

I don't know if you have noticed that I have been making a lot of quiche with alternative crusts lately. My husband was not exactly thrilled with the idea of a zucchini crust, but I did it anyway. The key is to make sure you squeeze ALL the water out of the zucchini. Here is a tip - it you have a potato ricer (if you don't, go buy one!), it is really good to squeeze water out of zucchini, spinach, etc. My potato crust works well too. 

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  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 6 Servings

Italian Pot Roast Ragù

This Italian Pot Roast Ragù is made with shredded beef. It can be served over pasta or mashed potatoes. I served it with crusty bread to sop up all the delicious juices. I made this in an Instant Pot, but I always include the stovetop / oven version.

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  • Prep: 10 mins
  • Cook: 1 hr 25 mins
  • Yields: 8 Servings

Frozen Daiquiri Pie

This recipe was originally discovered as a frozen margarita pie but I like to swap the tequila for white rum, which lends itself very nicely to the tart lime and rich graham cracker crust. Frozen Daiquiri Pie is an easy, make ahead dessert that allows you one last cocktail after dinner all the while keeping you cool. Because what’s almost better than rum and pie? And, it keeps your oven off in the summer.

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  • Prep: 20 mins
  • Yields: 8 Servings

Chicken and Rice Burrito Bowls

Just as with a traditional burrito, this recipe is very versatile. I have given 2 ways to make this Chicken and Rice Burrito Bowl. The first is the Instant Pot version and I also included the stove top version. It's quick and easy to make a perfect for a busy work night meal.

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  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 - 6 Servings
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