Braised Short Ribs is one of my all time favorite comfort meals! This is a dish that I’ve made for years during the fall and winter months. It definitely calls for some time, so your best bet is to tackle it on a weekend afternoon. Prepare to be in awe from the wonderful smells that will fill your house!
Cider-Brined Pork Tenderloin is an easy way to take a basic cut of pork and launch you out of the stratosphere, yet easy enough to whip together on a weeknight! It’s the end of August, our kids started back to school and summer seemed to come to a screeching halt. I’m not going to lie, I love every second of summer but fall is my absolute favorite season, hands down! I love the cool mornings and evenings, the way the sun casts those “fall” shadows on the ground and I am inspired culinarily. Soups, stews, football on t.v….oh’ man, don’t even get me started, it just makes me all warm and fuzzy inside.
Chicken Paillard is the perfect quick, tasty weeknight meal your family will love! The chicken turns out perfectly crispy on the outside and juicy on the inside. I finish it off with a squeeze of fresh lemon and a sprinkle of fleur de sel to add brightness to the dish. Pile on some fresh greens and you’ve got yourself a delicious dinner!
Salsa Verde Chicken Enchiladas are the perfect weeknight meal and packed with great flavor! Our kids love Taco Tuesday! In fact, they rarely will let a Tuesday go by without asking for tacos. Since tacos can get ho-hum (at least for some of us), I love to shake things up on Tuesday’s with another Mexican food idea.
I have been making Pot Roast for years. I think it’s one of the first home cooked meals I mastered without having to look at a recipe. Along the way, I have made so many adjustments, as is the same with so many recipes. I’m always trying to find ways to elevate them, or make them even better. And so, my Deconstructed Pot Roast was born…
I am a huge fan of sous vide cooking…I use mine at least 3 times a week in my own kitchen. Every year, it’s a tradition at our house to make a big brunch on Christmas morning after our families come over and we always have Eggs Benedict. I use sous vide cooking for almost every protein known to man (or woman), but I hadn’t tried eggs yet. To be honest, I was a little unsure if they would actually turn out superior to the traditional poaching method. Boy, was I mistaken…Sous Vide Eggs Benedict is the way to go!
I love it when we go out to a restaurant and find a dish that we absolutely love! One of my favorite challenges is to try to figure out what is in it and replicate it at home. This in the inspiration behind this recipe for Chicken Pesto Gorgonzola.
Grilled Corn Salad is the perfect summertime accompaniment to any BBQ or gathering all season long. I love this salad because it’s so easy, tasty and colorful. It’s fresh, healthy and full of flavor! The great thing about it is that you can make it ahead and it can be served room temp or even chilled in the fridge when you’re ready to eat.
Chicken Cordon Bleu is a French Classic that is pretty easy to master and will impress your family and friends. Admittedly, this is a dish that hasn’t been on my radar for quite a while, so it was something new for my family. Last week at culinary school our team moved to the “Entree” station for our 2 week rotation. Needless to say, you couldn’t wipe the smile off my face for the entire 6 hour class. It’s the main attraction, the big event and so much fun! Each day, we switch cuisines, also on a 2 week rotation, so that everyone gets to work in every station for each cuisine. The other day for French day, we made this Chicken Cordon Bleu.
Going to Culinary School has always been a dream of mine. Ultimately, I would’ve loved to have gone to the Culinary Institute in Napa, but with 3 kids still in Elementary and Middle School, that wasn’t going to work and I didn’t want to wait another 10 years until they’re off in college to go. So, I’m taking classes at DVC, our local community college. However, it is an ACF (American Culinary Federation) accredited program and the entire kitchen was renovated about 3 years ago, so it’s a very top notch facility.