It’s our 200th recipe! (Or at least the 200th post). Things have slowed down a bit since our family doesn’t have as much free time at the moment, but I think that with the winter weather the blog posts will pick up again. Here’s an easy, flavorful, and inexpensive recipe that deserves to be part […]
braising
Wild Rice-Stuffed Chicken Breasts
This recipe is for 6 chicken breast halves, which will make good planned-overs, but you can scale it back for 2-4 breasts. 6 boneless, skinless chicken breast halves Stuffing:1 large onion, minced2 ribs celery, minced2 medium carrots, minced3 c. cooked wild rice10 mushrooms, chopped (optional)1/4 c. roasted sunflower seeds (optional)4 Tbsp. butter1 Tbsp. salt1 tsp. […]
Paprika Chicken
All the recipes I’ve found for this claim it’s a standard American recipe–perfect for when you’re rummaging around for an idea and don’t have much on hand. I guess it didn’t make it into our family, because I don’t remember having it. It’s basically a paprika-heavy chicken fricassee–perfect week-night comfort food. You could probably use […]
Braised spareribs
Here are some tasty meaty bits prepared via my favorite method: braising. Quick recap: this means browning in a heavy pan at very high heat to get a tasy sear, then covering the meat about halfway with a flavorful liquid, sealing the pan as airtight as possible, and baking it at a relatively very low […]