Archive for the ‘ Kid-Friendly ’ Category
Grilled, Stuffed Chicken Breasts, or Good Recipe Gone Bad
There is a great Cook’s Illustrated recipe for grilled, stuffed chicken breasts that I’ve used exactly and with some personal modifications to make a really yummy meal. Unfortunately, in spite of their detailed instructions, my presentation is always lacking. If you’re someone who isn’t photographing your meals for a blog, this might work better overall. […] Read More
Fried Chicken
I may be ambivalent about meat in general, but that rule doesn’t seem to apply to good fried chicken. I don’t make it often, but there’s something to be said for that delicious crunchy crust. When I make a batch, I make enough to have leftovers for lunch and dinner the next day. I’ve been […] Read More
Steel Cut Oat Pancakes
I haven’t been giving nearly enough attention to breakfast. With my half marathon training, I haven’t been eating big, hearty breakfasts like pancakes because I just can’t work out with a full stomach. But when I went away for Labor Day weekend, I slacked off on the training and went into a full-blown breakfast-loving carb […] Read More
Quick Dessert: Chocolate-Covered Strawberries
Sometimes you need a quick dessert that doesn’t look like you just went to Safeway and bought the $2.99 box of chocolate chip cookies. Behold: chocolate-covered strawberries. I’ve never known anyone that wasn’t impressed by them. Why use the store-bought stuff instead of melting your own chocolate at home? The packaged stuff contains mysterious ingredients […] Read More
Peruvian Chicken
This recipe came from the Whole Foods app on my iPhone, a handy little tool that allows you to search for meals as you wander through the supermarket wondering what to make for dinner. I don’t always make the drive to Whole Foods, but I’ll bet that I use the app twice a week. The […] Read More
Pan-Seared Pork Chops with Balsamic Fig Sauce
It’s fig season in California! Fresh figs are amazing, especially when topped with a dollop of goat cheese and roasted at 450 for 5 minutes until the cheese just starts to turn golden. Dried figs aren’t designed for the same straight-up sweetness, but they make a nice addition to sauces. Ingredients Light olive oil 4 […] Read More
In a Pickle
If there’s one food-related love that I share with my grandmother, it’s pickles. There was never a Sunday dinner without some form of pickle on the table. Betty and I would debate the merits of the pickle du jour — too much dill, not enough garlic — while everyone else ignored them entirely. Wandering through […] Read More
Chicken and Stone Fruit Salad
This is a variation on a salad that was served on the specials board at the Nordstrom Cafe last month. It might not be an exact replica — I’ve seen several different “authentic” Nordstrom recipes online, all slightly different — but it’s colorful, flavorful and one of the best main dish salads that I’ve ever […] Read More
How to Cook: Roasting a Whole Chicken
How to Roast a Chicken Roasting a whole chicken seems like a complicated process reserved for special occasions. Here’s the secret: it’s really easy. Another secret: I always make two at a time and store the leftover meat for later use in salads, sandwiches, enchiladas or whatever else might come to mind. This recipe makes […] Read More
How to Cook: Pan-Roasted Chicken
Several years ago, I listened to a cooking presentation given by Terry Conlan, Executive Chef of Lake Austin Spa. He told us that we should always cook chicken with the skin on, then remove it before eating. The amount of added fat would be negligible, he said, but the improvement in taste and texture would […] Read More
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