Crispy tostadas are Mexican “open-faced” sandwiches, which are flat taco shells that hold layers of toppings. They’re festive and easy…
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Chicken Supreme
Preheat oven to 375 degrees. Lightly grease a medium baking dish. Place Parmesan cheese, eggs and bread crumbs in three…
Gluten Free Buffalo Chicken Pizza
Chicken: Rinse chicken and pat dry. Crush pretzels to make breading for chicken Combine egg and buffalo chicken sauce. Dip…
Tamari Shrimp Stir Fry
Bring three quarts of water to a rolling boil, add rice noodles and boil in an uncovered pot until noodles…
Dijon Maple Pork Tenderloin
Sweet and savory tones bring flavor to lean, quick-cooking pork tenderloin.
Beef Tostada
Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp….
Beef and Noodles
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles…
Chuck Roast and Bone Broth
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Fresh Arugula Pesto
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
Beer Braised Lamb Shanks
This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Carnitas
Carnitas means “little meats.” Simple in technique yet complex in flavor, this is a recipe even a beginner can try with confidence. It uses the pork shoulder, which after slow cooking pulls into a thousand succulent little shreds. Delicious!
Braised Chicken Thighs with Lemon and Olives
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.