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.
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.
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 gumbopages.com, 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!
This is another stir fry-type recipe from CL – we really only used the sauce and went with our own veggies and shirataki noodles. That said, it was great and may be one of my favorite new stir-fry options. Any veggies you have on hand would be great with this, so it’s a good clean-out-the fridge option.
Great slow cooker recipe for a cold day. This was a little twist on beef stew that we liked a lot – I turned down the heat on it by cutting the cayenne in half, so you could easily adjust however you like. Made a lot – leftovers even better the next day. This came from Real Simple, and though it suggested serving over couscous, we actually skipped that, just ate it as a stew, and it was great that way.
We really liked this one from – gasp – Rachel Ray. It would actually work well with chicken or pork (or maybe a strong fish, too). I really didn’t make too many changes to this – used stock instead of water for braising. I did accidentally buy boneless chicken thighs and it was still great – but I think much better bone-in. Will definitely be making this again. I served this with roasted green beans.
This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.
This is one of the first things I ever learned to make, and for some reason, I haven’t done it in years. So easy in the crock pot, and the leftovers are great. This is a recipe I got from Cooking Light, modified it a little bit, and served over whole wheat spaghetti. Definite make again – below is with my changes.
We decided on a standing rib roast for Christmas dinner this year, and I don’t have much experience with them – but this was a winner. Nice cut, easy to do, and found a rub recipe that we really loved! This came from Chow and we were thrilled with it – only change is that I only put the rub on the outside – didn’t cut into the roast. We served this with garlic blue cheese mashed potatoes and green beans…I think this goes down as my favorite holiday dinner I have ever done.
I got this recipe from my friend Missy, and we had it for Christmas Eve dinner with asparagus and white beans. It was excellent! A lighter Christmas Eve meal before the very heavy one the next day. See the recipe at Missy’s website.
Om nom nom! 