Cooking Method: Sautéing

Chicken Marsala

I had to cater a luncheon for about 35 people. It's an annual thing, so every year I have to come up with something different. I decided to make Chicken Marsala. I served it over buttered noodles. You can also serve with mashed potatoes. It was really easy and very flavorful.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Japanese Beef Curry

Curry was introduced to Japan during the Meiji era (1868–1912) by the British, at a time when India was under their administration. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish. Vermont Curry ready made curry roux is one of the most popular brands. Though, it is very good, it contains MSG. So here is a recipe from scratch.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 2 hrs 15 mins
  • Yields: 4 - 6 Servings

Ham and Split Pea Soup

Every year I make some sort of soup using the ham hock from Christmas dinner. I happened to have a very large bag of split peas, which I like because you don't have to soak them overnight. Serve it with a loaf of crusty bread and a salad. You can just use chopped up ham, if you do not have a ham hock on hand.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 8 Servings

Pasta Florentine

Florentine, or the term à la Florentine, refers to a recipe that is prepared in the style of the Italian region of Florence. Over the years it has come to mean cuisine that includes spinach as an ingredient. I love making this for a crowd because it is vegetarian. This is a recipe that I have adapted over the years from a cookbook that my aunt Marjorie gave me from New Orleans called Artist's Palate Cookbook, New Orleans Museum of Art.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 8 - 10 Servings

Sage Crusted Pork Chops

To Brine or Not to Brine, that is the question
Brining is a process similar to marinating in which meat is soaked in brine before cooking. Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked.

By Leslie Blythe

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

Chicken with Peach & Bourbon BBQ Sauce

If you like tender, falling off the bone chicken, then this is a must try. The recipe is loosely based on the Pioneer Woman's recipe. I changed it to bourbon and added some chipotle powder, which I think helps balance the sweetness.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 1 hrs 45 mins
  • Yields: 6 Servings

Frittata with Italian Sausage, Spaghetti  & Tomatoes

I have made many frittatas in my day. It's a great way to use up leftovers. I found a recipe for spaghetti frittata in an elevator in downtown Los Angeles (you will have to click on the link). Anyway, I made this version last night and it was really good and very easy. What I like about frittatas in general, is that they can be eaten hot, warm, room temperature or cold.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 6 - 8 Servings

Potatoes with Bacon, Apples & Onions

Eric, my husband, was in charge of the side dish to go with the Pork Chops with Figs in Hard Cider. He dug around in the larder and came up with this stellar starchy side!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Pork Chops with Figs in Hard Cider

Williams Sonoma recently posted a recipe for pork with figs. We have an enormous fig tree in the back yard and I am always trying to figure out ways to use them. The crows, squirrels and parrots get most of them. Anyway, I tried this recipe and used pork chops instead of tenderloin. It was excellent and I got to use up some more figs!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 4 Servings
Balsamic Braised Cabbage

Balsamic Braised Cabbage

This Balsamic Braised Cabbage is the perfect accompaniment for pork chops. It's fast and easy!

By Leslie Blythe

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