Adapted from a recipe of Paula Deen, with a honey-mustard contribution from The Slow Roasted Italian blog. Popular with youngsters of all ages. 2 cups finely crushed sour-cream-and-onion-flavored potato chips (I used a potato masher to crush the chips. If you use a food … [Read more...]
Grilled Chicken with Spicy Cashews
Adapted from Sam Sifton of the New York Times who says: Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, … [Read more...]
Sautéed Asparagus
A Blue Apron side dish, unexpectedly delicious. a bunch of asparagus spears 1 tablespoon lemon juice (half a lemon, juiced) olive oil salt freshly ground pepper Break off the tough bottom part of the asparagus stalks and discard. Cut the tender spears in half. Heat 1 … [Read more...]
Oatmeal Raisin Muffins
From the Basic Wholegrain Muffins recipe of Whole Foods for the Whole Family (1981). These muffins come together so quickly and are actually pretty healthy. 1 cup whole wheat flour 1 cup rolled oats 1 teaspoon baking soda ¼ cup brown sugar 1 teaspoon ground cinnamon 1/8 … [Read more...]
Baked Egg Custard with Gruyère and Chives
Finally, a Thanksgiving morning breakfast dish that doesn’t have onions or peppers! You can use goat cheese instead of cream cheese but in our family it would be best not to publicize that decision. 2 cups coarsely grated Gruyère (6 ounces, the usual package size) ½ cup … [Read more...]
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