Chicken Jerusalem

One day a chicken was walking in the woods when an acorn fell.... and the rest is history.We had some family friends (that would be you Shannon!) who--back in the seventies and eighties--entertained and when they did, their go-to "company's coming" dish was Chicken Jerusalem, fondly referred to in the family as "Chicken Yittel." For some of us, there is nothing better than artichokes except, perhaps, for artichokes and mushrooms swimming in a cream sauce redolent with sherry and chives. Enter Chicken Jerusalem, a classic dish of chicken breasts with mushrooms and artichokes in a white wine cream sauce. While we always make it with artichokes, there are some versions that call for Jerusalem Artichokes (Sunchokes) which are actually a tuber and not part of the thistle family like artichokes. The chicken is just a vehicle for this rich, unctious sauce. Although typically made with a white wine cream sauce, using sherry in this recipe gives it a rich, nutty, complex flavor--I use Dry Sack sherry which has an "off dry" slight sweetness and makes a perfect aperitif for the cook....... This is best served with a green vegetable and rice (our friends used chicken Rice-a-Roni--but then, it was the seventies after all). Chicken Jerusalem pairs well with a Loire white such as Vouvray provided it is a dry one--look for Sec-Sec or "dry dry" and their slightly less dry wines as Sec-tendres.

By Leslie Blythe

Lemon Posset

A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. Shakespeare mentions possets several times in his writings. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert. 

This Lemon Posset is a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients - lemons, heavy cream, and sugar. The beauty is that I almost always have these 3 ingredients!

By Leslie Blythe

Braised Red Potatoes with Dijon and Tarragon

This Braised Red Potatoes with Dijon and Tarragon recipe is a simple, one-pot potato side dish that features the benefits of both boiling and roasting. The halved small red potatoes, butter, and salted water are simmered in a skillet until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard.

By Leslie Blythe

Spinach Madeleine

This Spinach Madeleine is incredible. A certain person at my dinner table who doesn't like spinach said, "Never in my life did I think spinach could be that delicious!" It's a good way to introduce spinach to your family.

This recipe is rather famous in Louisiana. It's from the Junior League of Baton River Road Cookbook. The original recipe calls for a roll of 6 ounces of Jalapeño cheese. Kraft Foods no longer makes it, so you can substitute 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos. I actually used Tillamook Pepperjack.

By Leslie Blythe

Cuban Inspired Ham & Swiss Pizza

I know this is deeply weird, but this Cuban Inspired Ham & Swiss Pizza is absolutely delicious. I'm mean pickles on pizza?! Don't knock it until you've tried it. I love having pizza night and ask your guests to bring their own toppings.

By Leslie Blythe

Herbed Basmati Rice

This Herbed Basmati Rice is bursting with the flavors of fresh dill, parsley, and green onions and is a perfect side dish for meat, poultry or fish. Basmati rice is fluffy, not sticky, has a subtle nutty flavor, and cooks quickly, making it perfect for weeknight meals.

By Leslie Blythe

Broccoli Rabe with Parmesan and Lemon

Broccoli rabe or rapini is a superfood packed with vitamins and nutrients to fuel your meal. It boosts your immune system, supports heart health, improves digestion, protects your eyesight and detoxes. This Broccoli Rabe with Parmesan and Lemon is really quick and easy to prepare. Give it a try.

By Leslie Blythe

Green Beans Gremolata

Green Beans Gremolata is an Ina Garten recipe which uses French green beans or Haricots Verts. Gremolata is an Italian chopped herb condiment classically made of lemon zest, garlic, and parsley. This zesty sauce brightens the dish.

By Leslie Blythe

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I made my husband Lamb Chops with Crispy Shallots and Pomegranate Sauce. We were celebrating. I have only made him lamb on one other occasion, which was his birthday. He loves lamb and always orders it when we go out for dinner because he knows I REALLY don't like lamb! Needless to say, he loved it. The Pomegranate sauce is absolutely delicious. I made myself a piece of beef.

By Leslie Blythe

Spinach Artichoke Ravioli Casserole

This Spinach Artichoke Ravioli bake is easy, cheesy rich and creamy. It was a real crowd-pleaser. I made it a few hours ahead of time and then put it in the oven. It uses frozen ravioli, Alfredo sauce and pesto.

By Leslie Blythe