instruction and inspiration for the home cook
Hi. Here’s a recipe for you in case you bought the huge bag of cauliflower rice at Costco and are wondering what to do with it. If you didn’t, and you just have regular rice, you could go crazy and use it here as well. If you rice your own cauliflower, you’re an inspiration.
Continue reading “Spanish Cauliflower Rice”
In keeping with my goal to offer simpler recipes with fewer ingredients I offer you this one ingredient wonder, Oven Baked Bacon. I think this might be a good first posting to my still empty “Tips and Techniques” section since it’s more about cooking method. I know many of you may already be preparing your bacon this way but, if you haven’t yet tried it, it’s worth the read! Continue reading “Oven Baked Bacon”
The braising method, which generally starts with a good sear then finishes in liquid, is perfect for chicken thighs because they won’t dry out and it creates this wonderfully delicious glaze to coat them. In this case, a wonderfully delicious, very garlicky glaze. Continue reading “Braised Garlic Chicken Thighs”
My niece recently moved into her own apartment and has bravely and wisely decided to do her own cooking. Despite having a very talented chef as her father, she never really learned the basics so I promised I would post some simple stuff for her. I think she will be pleasantly surprised by how capable a cook she can be. Continue reading “Pan Seared Burgers”
My husband, Bob, has been grilling perfectly juicy pork chops for years so I thought I’d share his method with you. I’m also including my recipe for a garlicky rub but you can use this cooking guide no matter how you season your chops.
Make sure you get nice thick pork chops with the bone in! Continue reading “Grilled Pork Chops”
Jump to Chicken Sausage and Roasted Vegetable Gratin Recipe
Jump to New York Strip Steak Recipe
Continue reading “Pan Seared New York Strip Steak with Mushrooms and Blue Cheese”
Continue reading “Slow Cooked Pork Tenderloin with Apricot Dijon Glaze”
