- Todd and I take turns each week setting the menu, grocery shopping, and cooking supper. We’ve been doing it this way since we first moved in together and I am continually grateful to has a husband that enjoys cooking as much as I do. Sometimes my menus are very specific (especially if I’m working on a new cookbook review) while
Todd made us roasted Cornish game hens the other night and I was reminded how, back when I was in my early 20s, I thought Cornish game hens were just the height of chi chi food. I mean, what’s better than having your own little mini-chicken, right?
Granted, my culinary landscape has greatly expanded since then, but game hens are …[more...]
Marinating meat is a popular and relatively cheap way to spice up any dish. The technique has been in use for many thousands of years. It has often been used as a way to preserve as well as tenderise meat in the pre-refrigeration era (most of human history). This is probably …[more...]
A roast chicken is one of those meals that is super simple to accomplish and just as easy to screw up. I’m sure we’ve all experienced of overcooked, under-seasoned bird that feels like so much sawdust in your mouth, right?
Over the years I’ve found a slow-cooker to be a near foolproof way to “roast” a whole chicken without it …[more...]
Treat mom to an amazing meal on Mothers Day. And whatever you do — don’t make her do the dishes.
Grapes on their own are a perfect snack but ever thought of roasting them? Once you do, you’ll want to put them in everything! Like vegetables, grapes caramelize when roasted bringing out their inherent sweetness …[more...]
I love to try new recipes on family and friends and this one is a WINNER. It came from this year’s December Better Homes and Gardens magazine, but I modified it slightly and used curry instead of thyme. It is not what you think! It is savory, not sweet. Light and …[more...]
I loved this recipe! When we were dividing up the leftovers before we departed for the evening, this is the one I asked to take home. The secret ingredient is the curry.
- 6 medium oranges
- 1 (12-oz) package cranberries
- 3/4 c. raisins
- 2 c. sugar
- 1/4 c. finely chopped crystallized ginger
- 1 (2-inch) stick cinnamon
- 1 small
This makes a great companion to the Baked Ham with Marmalade-Horseradish Glaze recipe.
Makes about 2 1/2 cups.
- 1 c. dry mustard (about 3 ounces)
- 2 T. yellow mustard seeds
- 1 c. raspberry vinegar
- 1 c. fresh cranberries
- 3/4 c. sugar
- 2 large eggs
- 2 T. fresh lemon juice
- 2 T. honey
- 3/4 t. salt
- 1/2 t. ground