Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.
Pan Roasted Bottom Flat Summer Garden Salad, Goat Cheese Grits & Great Lakes Gastrique was created during the 2014 Chef Summit at the Certified Angus Beef brand Education and Culinary Center. It’s perfect for anytime you find yourself in the mood for a great steak and a reason to impress your dinner guests. (This recipe has not been tested by Our Ohio staff.)
Yogurt is a natural tenderizer for all kinds of meats: lamb, chicken, pork and beef and is used frequently in Indian cuisine. Garam masala is a blend of warm, not hot, Indian spices that can be purchased in the spice aisle or blended at home…a combination of ingredients not to be missed.
This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.
This salad makes a great light lunch or a nice addition to a hearty dinner.
You can enjoy the same quality meals over the campfire as you do in your own kitchen. The key to good outdoor cooking is simplicity and creativity. Try these fast and easy campfire potatoes on your next campout.
After a day on the trails what could be better than a hearty bowl of buffalo chicken chili made on the campfire. The key to outdoor cooking is simplicity and creativity.
Enjoy this savory sausage pumpkin soup. Pumpkin has no cholesterol, it’s low in fat and sodium and it’s rich in nutrients such as beta carotene and vitamin A.
Allow 7 to 9 hours cooking time for this recipe.