Cooking Method: Sautéing

Creamy Coconut-Lime Salmon

We made this Creamy Coconut Lime Salmon and were blown away. The funny thing is that we did not have any canned coconut milk, but used cream of coconut instead, which I think is meant to be used for drinks. We watered it down and it worked, though next time I will buy some regular coconut milk. The combo of fresh ginger, lime juice, basil, peppers brightens everything up. It's certainly something we will make again.

By Leslie Blythe

Spicy Garlic Butter Linguini

My brother David is an amazing cook. They just moved into a house in Connecticut that happens to have a Viking range with a griddle. It's killing me not to be able to see him and cook with him in his fabulous kitchen. Anyway, he has been raving about this Spicy Garlic Butter Linguini recipe, which I am dying to try.

By Leslie Blythe

Cheesy Brussels Sprout and Bacon Bake

I saw this Cheesy Brussels Sprout and Bacon Bake on Diane Morrisey's Instagram account and she dared anyone to make it and not take a bite right out of the pan. Well, she was right, I did do just that. This is just a great combination all done in one pan. I dare you to make it!

By Leslie Blythe

Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard

I made this Butternut Squash Soup with Cannellini Beans, Ham and Swiss Chard with leftover ingredients I had In my fridge. Here are two ways to make it - on the stovetop or in the Instant Pot. You could also purée a few cups of it to make it a creamy soup. Serve it with some good crusty bread and a salad. I love butternut squash, which has more potassium than a banana. Its benefits are too many to mention!

By Leslie Blythe

Bistro Pepper Steak

My husband has been watching Chef Stephane from The French Cooking Academy on YouTube. You can learn how to make a pan sauce for steak like the kind you get in a Parisian bistro. Oh, what I would do to be in any Parisian bistro right now!

Anyway, here is the recipe for Bistro Pepper Steak. The key is deglazing the pan. My husband threw in some mushrooms, which are not in the original recipe. You can watch Stephane make it in this video.

By Leslie Blythe

Brussels Sprouts and Bacon Flatbread

I made this quick Brussels Sprouts and Bacon Flatbread last night. I used store-bought naan, but you can use any type of flatbread. You can use crumbled goat cheese, blue cheese or feta cheese and it can be made about 20 minutes ahead and then popped in the oven before serving.

By Leslie Blythe

Pollo a la Mostaza (Chicken with Mustard)

A few years ago, we met our friends at their favorite Mexican restaurant. They always order this Pollo a la Mostaza (Chicken with Mustard). This isn't anything we would have ever ordered, but we tried it. It's probably one of the best things we have ever had. We think and talk about it all the time. We went back and talked to several waitresses to find out what the ingredients were. I had already figured out what it was and they confirmed it. So my husband and I worked on recreating it at home. It took a few times, but this is it. We nailed it. This is the description on the menu:

Grilled chicken breast with our special creamy mustard sauce enhanced with chipotle. Served on a bed of rice and Julienne vegetables.
It's sweet, spicy and has these crispy frizzled carrots and leeks on the top... 

By Leslie Blythe

Acorn Squash with Sausage, Peas & Onions

This Acorn Squash with Sausage, Peas & Onions is surprisingly simple, inexpensive, and delicious. It's also very versatile given that you can add anything that you have on hand, like mushrooms, broccoli. etc. This is one of our favorite dinners. My mother-in-law used to make this for us. It reminds me of her every time I make it.

By Leslie Blythe

Grilled Sausages with Caramelized Onions on Corn Polenta

Grilled Sausages with Caramelized Onions on Corn Polenta is a delicious combination. The sausages are nestled on a bed of polenta that has fresh corn and Parmesan cheese and then topped with grilled sausages and richly sweet, caramelized onions. It's perfect for a cool autumn night.

By Leslie Blythe

White Bean Dip with Herbs

This White Bean Dip with Herbs is creamy and a nice change from hummus. Cannellini beans are White Kidney Beans, which are a little meatier than Navy or Great Northern beans, they have a nutty, earthy flavor. You can use any white bean for this recipe. Chickpeas, also known as Garbanzo Beans, which are used in hummus, are a bit grainier in texture. The fresh herbs and garlic shine through. You can serve it with vegetables or pita chips.

By Leslie Blythe