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.
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.
Tinga de Pollo Tacos are the answer to shake up your next Taco Tuesday. Why just stick to ground beef when there are so many other tasty, creative options to eat in a taco? Tinga de Pollo literally translates to shredded or torn chicken. This is an easy weeknight meal that comes together with some help from your slow cooker…dinner is done!
My dad used to make this salsa for almost every family get together or special occasion. Although closely adapted from one of Tyler Florence’s salsa recipes, he put a few touches of his own on it over the years. Tyler Florence was his favorite celebrity chef to watch on Food Network. We spent hours watching Tyler’s Ultimate together when he would visit. He used to take the printed, folded up recipe back and for the with him to New Zealand to make for his friends there as well…and so, it became “Grandad’s Salsa”.
One of my favorite gifts I received this Christmas was a sous-vide tool. Even though I feel like I’ve cooked almost everything, I can now cook food in a completely new way and produce different results. So, although I’ve made Carnitas many times, I’ve never made them like this. These Sous Vide Carnitas are juicy and crunchy in a whole new way. Top them with your favorite taco toppings and you’ll have a showstopper!
There is nothing better than an incredibly juicy, perfectly cooked steak at your favorite steakhouse. Well, I lied. There is something better. Making your own incredibly juicy, perfectly cooked steak at home! This Steakhouse Filet Mignon with Red Wine Reduction is that steak. It’s the kind of meal that will make you ask, “Why go out?”.
I love to make this SF Style Cioppino recipe this time of year. We always have family over during the holidays and this is the perfect meal that is elegant in presentation, easy to prepare, light, healthy and oh’ so delicious!