Fish Fillets in Curry Sauce

This was a Madhur Jaffrey recipe that looked really interesting, and Shawn picked up some nice haddock fillets so it was a good fit.  We really liked both the simple preparation of the fish and the sauce!  I am not usually a star at breading/baking fish, but I followed this to a tee and it came out perfectly.  The sauce would also be really nice with chicken or pork as well.  All-around great recipe…pretty much like every Madhur recipe we’ve tried. 🙂  We had this with ginger-garlic broccoli on the side.

photo (14)



Black-Eyed Pea Soup with Greens

Random graving for black-eyed peas and soup on one of our Polar Vortex nights led to this concoction, which we really liked – easy, filling, and really tasty.  Also not too bad for you, either – you could substitute a chicken or lower fat sausage where I used kielbasa.  You can also use any greens you like, I just happened to have kale.  Swiss chard or collard greens would be great.  Versatile and good to clean out the fridge, too.

photo (13)


Spiced Roast Beef

We loved this spice crust – probably one of my favorite roast beef meals I have ever done. I changed nothing except that orignal recipe (from Bon Appetit) called for all root veggies, and I roasted carrots and brussels sprouts together – excellent with the pan drippings.  This was a great winter meal and you could conceivably do any mix and match of roasted veggies that you like.



Oven Roasted Chicken Thighs

This was quick and easy for a weeknight (or a busy weekend), and very versatile.  You could really put any veggies in here – I am not a fan of taters, but parsnips would actually work really well with the herbs on the chicken, and you might even be able to add squash.  A nice, hearty dinner that we enjoyed, which is done quickly.  We had this with garlic roasted asparagus on the side.



Chicken and Andouille Gumbo

I am a sucker for all dishes Cajun or Creole.  The problem is, I can’t eat most shellfish. But you can’t go wrong with catching the same awesome flavor with a Chicken and Andouille sausage gumbo.  This is truly worth the time.  The roux may be a long haul to get to the color you like, but you won’t regret it. This “recipe” made of many other recipes over the years, and I wish I could say where they all came from.  I first learned by looking over, and I suggest you check it out!  The one addition over the years I never leave out now is File powder.  Serve Gumbo over steamed white rice and enjoy!