Cooking Method: Simmering

Butternut and Chicken Chili

I am currently on the east coast staying with my mother. When I visit I cook several recipes for her freezer. This Butternut Squash and Chicken Chili is a perfect thing to freeze especially when it's FREEZING outside!

By Leslie Blythe

Lemon Brown Rice with Garlic and Thyme

This Lemon Brown Rice with Garlic and Thyme is probably some of the best rice I've ever made. I actually made it a long time ago, but the photo was so bad I didn't post it. This photo isn't great either! This tangy brown rice dish can be served warm, or chilled as a salad or side.

By Leslie Blythe

Mixed Berry Tart with Vanilla Cream

This Mixed Berry Tart with Vanilla Cream is an easy and beautiful dessert for your next dinner party. You can do it two ways - 1 - 9" tart or 6 small individual tarts.

By Leslie Blythe

Chicken with Tomato-Balsamic Pan Sauce

This Chicken with Tomato-Balsamic Pan Sauce is basically the exact same technique as the Chicken with Ginger-Pear-Cider Pan Sauce just a different set of ingredients. The fennel seeds give this tomato and balsamic sauce an added depth of flavor.

By Leslie Blythe

Shrimp Pasta with Tomato Basil Sauce

This Shrimp Pasta with Tomato Basil Sauce is very easy to make and full of delicious flavors. By the time you cook the pasta, the shrimp and tomato basil sauce is done.

By Leslie Blythe

Butternut Squash Risotto with Gorgonzola and Walnuts

In anticipation of autumn, which doesn't actually exist in Los Angeles, I had a hankering for some risotto. I will give you the recipe two ways - stovetop and Instant Pot. The Instant Pot makes perfect risotto every time in 6 minutes! This Butternut Squash Risotto with Gorgonzola and Walnuts is an outstanding combination of flavors.

The gorgonzola adds a sweet, tangy flavor and the walnuts add an earthy, crunch to this delicious autumnal dish. I would probably serve the gorgonzola and walnuts passed around the table.

By Leslie Blythe

Fagioli Al Uccelletto “Tuscan Baked Beans”

I serve these Fagioli Al Uccelletto “Tuscan Baked Beans” with the Italian-style Slow-Roasted Pork Roast with Oranges & Onions. They go perfectly with it. These beans are a typical dish from Tuscany, particularly in the Florence area.

By Leslie Blythe

Quick Tomato-Basil Pasta with Fresh Mozzarella

This Quick Tomato-Basil Pasta with Fresh Mozzarella is an easy back to school, family-friendly meal, using minimal ingredients. It's pasta with tomatoes, mini mozzarella balls, and fresh basil.

By Leslie Blythe

Flo’s Hot Dog Relish

While recently in Maine, we were taken to Flo's Hot Dogs, which I was told was a must when in Maine. It's located on Rte. 1 in the seacoast area of Maine, in Cape Neddick. This little shack has been making Flo’s famous hot dogs since 1959. There is almost always a long line out the door from the time they open (11am), until the time they close (3pm). I will have to admit I was a bit dubious because the most popular hot dog is served with mayo, celery salt and Flo's special relish that looks very strange and really rather unappetizing. Here's the deal - THEY ARE SERIOUSLY GOOD! I know most of you are scoffing, but just stop! I found several recipes for the relish online. One of them said to simmer it stirring CONSTANTLY for 8 hours! Now I don't know about you, but I have a life! I actually made the relish in my Instant Pot / pressure cooker. (20 minutes at HIGH pressure, then quick release). You can also just simmer it on the stove for a couple of hours, stirring occasionally during commercials. This sounds like I watch daytime TV, which I don't...

The true test was last night my friend from Maine tried them and said I NAILED it! You have no idea how happy this makes me. I can now open a West Coast branch!

To serve a Flo's "House Special" dog - mayo, celery salt and Flo's relish!

By Leslie Blythe

Japanese Chicken Curry

Curry is not an original cuisine from Japan. It was introduced to Japan during the Meiji era (1868–1912) by the British. It has become a staple meal of the Japanese. It’s actually more like a hearty stew than a typical curry. The curry is thickened with roux. You can buy Japanese curry blocks, which makes it easier to make, but they contain excessive amounts of fat and MSG. They also sell it without MSG, but it’s way better to make it from scratch. This Japanese Chicken Curry is a true comfort food served over rice.

By Leslie Blythe