ALL THINGS YUM

Like many of my recipes this is a simple make ahead meal that is big on taste on not on prep. If you like some heat to your food just add some hot sauce or chili flakes to the marinade. Serves 4 – 6 4 chicken Legs 4 bone in thighs 1 package wings 1 cup soy sauce 1/4 cup mirin 1 shallot roughly chopped 1 lemon cut into quarters 1/4 cup roughly chopped fresh ginger 1 tablespoon kosher salt 4 cloves garlic roughly chopped 2 tablespoons olive oil In a large bowl add all of the ingredients excluding the lemon. Squeeze the juice fromRead More →

Soup is universally loved the world over. Making soup for me is soul satisfying and a limited effort yields many meals. These recipes rely on pantry staples. I prefer to use homemade stock, but if not available happily use store bought. All of these recipes are easily adaptable and can  be made vegetarian or even vegan by replacing chicken stock with vegetable stock.   Broccolli Corn & Cheddar Soup   1 head broccoli florets 2 cups frozen corn 1 cup shredded sharp cheddar 1 medium yellow onion diced 8 cups chicken stock 1 teaspoon lemon juice salt pepper olive oil   In a small stockRead More →

I’m usually about an hour behind everything I want to do and hungry. This is a simple and quick recipe that will satisfy you without taking forever .I love this recipe for the fact that it uses up leftover chicken- I hate to waste. You can adjust the heat of the ingredients accordingly. Serves 2 so just double or triple if you want to serve a group.   Honestly, when Im starved and running around like a crazy person I’ll eat both servings!   2 cups shredded roast chicken 1 can lager 1/2 cup green chilis jarred – you can use any type of greenRead More →

I try to get as much done as possible before Thanksgiving so that I can kick back and enjoy the day. Thanksgiving is my favorite holiday – its about being with the people you care about and food. The food very much lends its self to making ahead . All of the recipes on my side post can be made ahead with the exception of the salad. I also, find it tremendously helpful to get all of the tableware and centerpieces sorted out as far in advance as possible especially since, the kids are home for most of the week. Laying everything out and labelingRead More →

Turkey is always given top billing for Thanksgiving, but the real star for me are the sides. Sides are my absolute favorite part of Thanksgiving. There are certain dishes that are staples – the classics of my childhood, but I always try to work in a new one or two. I’ve also, taken to adding a salad of sorts – something bright and fresh to round out the meal. All of the recipes serve 8 and can be doubled accordingly.   Broccoli Rabe Gratin   3 bunches Broccoli Rabe Rinsed , ends trimmed & cut in 1/2 1 medium yellow onion thinly sliced 2 cupsRead More →

This dish is the perfect fall comfort dish. The combination of Apples and Saurkraut are sweet and tangy and the Pork is fall apart tender. I served it with a side of buttery mashed potatoes & a Kale salad. Simple honest food at its best. Apple Cider Pork Chops Braised with Apples & Saucekraut 4 double cut pork chops 4 cups apple cider 1 2 inch piece of fresh ginger roughly cut 6 cloves of garlic crushed 8 apples cut into think sliced 1 cup sauerkraut salt pepper olive oil   The morning you plan to cook the pork chops in a large bowl addRead More →

Like everyone my weeks are crazy crazy. I feel like I’m always playing catch up and there is a always a curve ball or two. The one constant is that everyone always needs to eat. This selection of recipes are a great way to help ease that chaos. They are straight forward and sure to be a crowd pleaser. These are mains. I try to incorporate as many veggies as possible into these dishes.  What produce I use is mainly guided by what shows up in my CSA box and what is seasonal. I use Kosher Salt. For sides most times I steam a veggieRead More →

The day after Halloween the house is a complete train wreck . There are candy wrappers and parts of costumes everywhere, but what really stands out are the ghoulish remains of the kiddos pumpkins. I usually let them sit on my front porch for awhile before they are chucked into the compost pile. It always seems like a waste, especially since in a couple of weeks I’m out procuring more pumpkins for Thanksgiving. So I started using those carved up gords. The best part is that they have already been cleaned out and just need a quick peel. 1 small pumpkin peeled & cut intoRead More →

I love these pies. They celebrate all things Tomato . They are perfect for breakfast, lunch , brunch dinner and everything in between. Sure to be a family and crowd pleaser.   Tomato Pie   8  large tomatoes                                1 bunch basil 8 oz sharp cheddar                              1 ½ cups mayonnaise 2 tablespoons lemon juice                 Kosher Salt ground black pepper                          2 tbsp whole milk Pie Crust (see dessert section for recipe or store bought)     Pre- heat oven to 350 Slice tomatoes into ¼” thick slices. Place on a paper towel and sprinkle lightly with salt. Meanwhile shred cheddar cheese and add to mixing bowl. Add theRead More →