Cooking Method: Sautéing

Honey-Glazed Brussels Sprouts

These Honey-Glazed Brussels Sprouts are a perfect side dish for your holiday table. They can be made ahead and reheated which my life easier.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 8 Servings

Spiced Almonds

These Spiced Almonds are bursting with flavor. They are great to take to a drinks party or pack in a beautiful jar as a gift.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 20 Servings

Asparagus with Curry Butter

A touch of curry-infused butter elevates this sautéed asparagus. The curry butter really enhances the tanginess of the asparagus and is a quick and easy side dish. I served it with Curry Roasted Chicken and Potatoes.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Potato, Broccoli, and Cheddar Soup

This Potato, Broccoli, and Cheddar Soup is a wonderful meal to warm you up. It's velvety and smooth and is perfect with this crusty cheesy bread.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields:  4 Servings

Chorizo, Potato Tortilla & Egg Skillet

On the weekends, I usually look through the fridge and concoct some sort of breakfast. This Chorizo, Potato Tortilla & Egg Skillet is what I came up with. Having a cast iron skillet works really well for this. Chorizo is a type of pork sausage with smoked paprika.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Angie’s Chilaquiles

My friend Angie made these Chilaquiles last week and it's all I could think about. It's a fantastic recipe that she made up. You can also use the sauce for huevos rancheros. Chilaquiles is a traditional Mexican dish. Typically, corn tortillas are cut in quarters lightly fried and topped with green or red salsa. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 10 Servings

Pumpkin with White Beans and Bacon

This Pumpkin with White Beans and Bacon makes a wonderful autumnal side dish. I actually made this with butternut squash.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings

Roasted Chicken Breasts with Grapes and Sherry Vinegar

Roasted Chicken Breasts with Grapes and Sherry Vinegar is very tangy and flavorful. Sherry vinegar is made from sherry wine, which is produced in the Jerez (Xérès or Sherry) denomination of origin in southwestern Spain. The unusual thing about the vinegar (and the wine) is that it’s aged and blended so that younger vinegar picks up the characteristics of the older vinegar: complex, harmonious, deep, rich, nutty, slightly sweet, and very sharp. Sherry vinegar has no true substitute. 

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Pumpkin French Toast with Whipped Pumpkin Butter

I'm generally not a fan of the pumpkin spice craze, but my friend Jody made this incredible Pumpkin French Toast with Whipped Pumpkin Butter.I am completely hooked. It's pumpkin flavored in a suble way. The pumpkin butter is so light and fluffy. She made it wtih Challah bread, which really is the best bread for French toast. This is a must try for your next breakfast / brunch.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 6 Servings

Country-Style Ribs with Homemade BBQ Sauce in a Slow Cooker

These Country-Style Ribs with Homemade BBQ Sauce in a Slow Cooker are so tender. Country-style ribs are meatier than other rib cuts and contain no bones.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs 15 mins
  • Yields: 8 Servings