As a kid I played it safe when it came to Chinese food. I think most of us probably do. My favorite was Broccoli Beef. Something about it just seemed right. I know you’re probably thinking, “if only I could get my kid to eat broccoli”. I have little ones now and vegetables are a hard sell. Luckily my little ones like steak and this recipe serves as the perfect gateway to introduce vegetables and satisfy those adult taste buds.
This past February I had the pleasure of going to lunch with my mother-in-law at a new Brazilian restaurant. While I was there, I was introduced to something totally delicious, cream of jalapeńo soup, which is surprisingly not spicy. Now, I’m a huge fan of creamy soups, especially chicken or mushroom, so I had to try it. Three small bowls later, I was hooked and slightly embarrassed. After some experimenting, I can now overindulge in the privacy of my own soup eating sweats and post the recipe for you as well. Enjoy!
After spending several days traveling, I was ready to come home to my kitchen and make what I like to call “a real meal”. When I opened the refrigerator there were only a few things available, some chicken, spinach and about a cup of heavy cream, so I said – why not. It’s funny how some truly amazing recipes come from lack of ingredients. I ended up making this twice in one weekend, first because it was really good and second, I wanted to make sure it was good enough to post it. It was, I am, enjoy!
Every time I make this my kids sing and dance, so much that it’s become comedic, but I can relate. When I was young, my brother and I would do the very same thing when our grandmother pulled out her ugly green pressure cooker, because that meant dumplings. You won’t need a pressure cooker for this comfort recipe but you will need a big bowl.
Whenever I visit a place near the ocean one of the dishes I always look for on the menu is gumbo. Since I come from the land of BBQ and burgers, this particular dish is a rare treat but one I very much enjoy. Having tried several varieties, I’m happy to share this recipe, which is one of the tastiest, with you.
Balsamic sauce is among my favorite kinds of sauce for pasta, along with butter cream sauce, which makes this recipe one of my favorites. I like the tangy flavor paired with pork chops but if you desire, you could also substitute petite steaks. For this recipe I used pappardelle pasta.
Back in my days at Oklahoma State University, I had the pleasure of living in a duplex next to three very nice guys from India. Each night they would cast open the front door and the fragrant aroma of real Indian food would fill the quad, sometimes they’d show me how to cook. Often, my roommate and I would find ourselves sitting on the front porch enjoying the most delicious dishes while swapping cultural stories. It was a fantastic time in my life and one my taste buds will never forget.
When cold weather sweeps across the Great Plains, I get the urge to pull out the good ole pressure cooker, which I consider an essential piece of kitchenware. I can't imagine riding out the cold months without one or the array of soups, especially hearty beef vegetable soup, that can be made within.
Any time I can combine chicken, sun-dried tomatoes, garlic and wine into something handheld I'm going to try. Fortunately, one snowy afternoon, I discovered these items work deliciously on homemade pizza dough. Named for my grandfather, this pizza is both delicious and sophisticated.