Cooking Method: Sautéing
Baked Salmon with Creamy Leeks
This Baked Salmon with Creamy Leeks is very easy and just divine. The leeks are sautéed and baked with the addition of sour cream, lemon juice, capers and fresh dill. It was so good and simple to make
By - Prep: 10 mins
- Cook: 35 mins
- Yields: 4 - 6 Servings
Picadillo
I made this last night for dinner and it was AWESOME. It looked like it was going to be awful, but I was wrong. You can use any kind of pepper. Put it in a flour tortilla. The next day you can use the leftovers, if there are any, for breakfast burritos or quesadillas. It's so good and easy! Picadillo is a popular dish in most South American countries. This Mexican Picadillo uses ground beef, tomatoes, potatoes, and some peppers.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Chicken with Apricot-Chipotle Glaze
This Chicken with Apricot-Chipotle Glaze is smoky, sticky, sweet and spicy. What more could you ask for?! And, it's it all done in one pan. Serve this on a bed of rice and BAM, you're done!
- Prep: 10 mins
- Cook: 20 mins
Beans with Leeks, White Beans and Cheddar on Toast
So, this Beans with Leeks, White Beans and Cheddar on Toast is a recipe that I adapted from a recipe from Nigel Slater. It was posted in The Guardian and it's basically "posh beans on toast". Beans on Toast is a British institution. The reason I made it is because I had the ingredients on hand and because I love leeks. Leeks are massively underappreciated and really add so much so many dishes. It was delicious and I initially thought I would have to serve soup with it, but that was not the case. You can adapt this recipe to ingredients you have.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 2 Servings
Crispy Braised Chicken Thighs With Cabbage and Bacon
This Crispy Braised Chicken Thighs With Cabbage and Bacon is simply divine.
Braising is a technique which highlights the crispy skin and produces the most tender, fall off the bone chicken underneath. The chicken thighs are nestled in a bed of cabbage and bacon. It's all made in one pan for easy cleanup.
- Prep: 35 mins
- Cook: 45 mins
- Yields: 4 Servings
Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula
I love making Dutch Baby pancakes for lunch or dinner. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding.
I made this Dutch Baby with Sun-Dried Tomatoes, Pancetta & Arugula because they were the ingredients I had on hand. It's very versatile, you can change the type of cheese, you could use bacon instead of pancetta, etc.
- Prep: 15 mins
- Cook: 40 mins
- Yields: 2 Servings
Sweet Potato and Black Bean Enchilada Casserole
I have had a lone sweet potato on my counter since the holidays. I decided to make this Sweet Potato and Black Bean Enchilada Casserole. It turned out to be absolutely delicious. It's vegetarian and packed with flavor!
- Prep: 15 mins
- Cook: 40 mins
- Yields: 6 Servings
Mexican Fideo (Vermicelli)
I was researching ways to use Fideo pasta (Vermicelli) and ran across this recipe. It was actually called Sopa de Fideo, though there is nothing "soupy" about this. It's more like a tomato mac & cheese. Regardless, this Mexican Fideo (Vermicelli) (I renamed it!) was a huge hit with my husband. It only took 10 minutes to make. If you have kids at home, this is a must-try dish.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 2 - 3 Servings
Chicken with Artichokes in Creamy Mustard Sauce
This Chicken with Artichokes in Creamy Mustard Sauce is all done in one skillet. It's a simple recipe that gets real depth of flavor by adding broth, white wine, Dijon mustard and a touch of cream. We had leftovers, so the next day I cut up the chicken and served it on spaghetti for lunch!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Creamy Polenta with Sautéed Apples, Mushrooms, & Calvados
This Creamy Polenta with Sautéed Apples, Mushrooms, & Calvados is a warm comforting dish for a chilly night.
Calvados is apple cider that has been distilled into Brandy, which highlights the sautéed apples and mushrooms.
Polenta is made from cornmeal and is gluten-free. However, if you’re making this for someone with Celiac disease, be sure that the polenta you buy is labeled “gluten-free” so that you can be sure there hasn’t been any cross-contamination with wheat.
- Prep: 25 mins
- Cook: 1 hrs 15 mins
- Yields: 6 Servings
