An extra chicken from El Pollo Rico last night (yes, we got two, don’t judge) led us to contemplate what we wanted to do with leftover chicken. My immediate answer was chicken curry, and I love this Thai chicken curry…super simple and always delicious. No Thai basil on hand today, but it was still good with regular basil.
This is a fantastic treat for pumpkin lovers who may be craving something a little bit sweet. Very low cal, and delicious with fruit slices – I used apples, but pears or bananas would also be great. I got this from Skinny Taste, used regular yogurt, and about half of what was called for in the recipe. I also make my own pumpkin pie spice and tripled the amounts; I thought it could easily take more spice if you like. Recipe is original measurements.
Very good, mostly healthy muffins that could be used with all kinds of fruits. I might give this another go with apples for fall.
A great side for just about anything, but we especially liked it with grilled meats. This went very well with brined pork chops, and I think it would also make an excellent side for lamb as well. It’s also great on its own for lunch.
Great spring and summer dish for any white fish filets; halibut just happens to be my favorite. I got this recipe from Bon Appetit and was really happy with it. I also added some sauteed grape tomatoes to the mix for color and just a little different flavor, and served it with a side of lemon-olive cous cous.
Easy side dish that goes well with lighter meals like fish or chicken.
Coat a nonstick pan with cooking spray over medium heat. Toss sliced squash with pepper flakes, dill, and salt. Sautee until lightly browned and cooked through.
Needs no intro, who doesn’t love a good bowl of guac? 🙂 This is a tried and true Alton Brown recipe I’ve been using for years, and it’s always reliable.
Great little side dish that goes well with just about anything. I’ve served this with lamb, and also with roasted chicken and pork since the oven is already going and it’s easy to just toss it in. You can use any variety of potatoes, but my favorite is purple – very colorful!
Preheat oven to 400. Arrange green beans and potatoes on a baking sheet, and toss with oil, garlic, salt and pepper. Add a pinch of crushed red pepper if desired. Roast at 400 degrees until tender and lightly browned, about 20 minutes, tossing once.
I first had this dish when living with my friend Genevieve post-college a few moons ago. Her father made a mean mole, and I’ve been searching out a good method and base recipe for it ever since. This one comes from Bon Appetit, and is pretty good – I have tweaked it to my tastes though as the original was a bit too citrusy for me. Mexican chocolate can be a bit difficult to find, but specialty stores or places like Whole Foods often have it. You can substitute bittersweet chocolate with a pinch of cinnamon if you can’t find it. This is an involved dish, but well worth it.
This was my first time making lamb shanks, and I was pretty happy with the results. They were very flavorful and tender. I served them with a side of savory polenta and garlic green beans and purple potatoes…made for a very festive meal! It also made some very nice lamb stock when finished.
Om nom nom! 