This super-duper-easy recipe brings together a few of my favorite things, namely tender chicken, sweet veggies, good-for-you barley…and my beloved slow cooker. It’s one of those recipes that is so ridiculously easy that it feels like magic when you toss everything in and it comes out of the slow cooker as a wonderful concoction of warm and wonderful soup. It’s the perfect thing for chilly, busy winter days.
We are swinging right into the heart of Christmas cookie season, and one of the many many varieties that will be filling up the cookie jar in our house will be these sweet and spicy chai spice cookies. Just like chai tea, when you take that first bite it will taste just like a wonderful, familiar sugar cookie. But a few seconds later, you will get a teeny pop of heat – those are the mixture of spices that mixed together make up chai. And if you think chai tea is delicious, wait until you taste it in a cookie!
I am having a serious, serious love affair with cauliflower lately. Up until now, my affection has expressed itself in soup form, from cauliflower blue cheese soup to cauliflower soup with lobster dumplings…it makes my heart go pitter-pat. But lately I’ve been realizing that simply roasting it with some aromatic fresh rosemary and a few onions is just as marvelous, and is going to make whatever that night’s entree is taste even better just by association with the wonder that is cauliflower.
I am usually helpless in the face of shrimp scampi on a restaurant menu. Tender shrimp, spicy garlic, sparkling lemon, all whisked together with a lovely amount of melted butter – what’s not to love? And usually shrimp scampi comes served with a mound of pasta…which got me to thinking. What if I made shrimp scampi at home, but what if I made it not with linguine or angel hair or spaghetti. What if I served it with…ravioli??? What if. What if.
Right about now you are probably smack in the middle of a Thanksgiving whirlwind, or you know somebody who is. The turkey is thawing or brining, the pumpkin pies are baking, you are searching for that cornbread stuffing you know you have somewhere, and you’re sending someone to the store to pick up the marshmallows you forgot to get for the top of the sweet potato casserole.
I’m very into scrumptious savory spreads that can be whirled up in the food processor. Until recently my love was confined to my reliable beer cheese spread, but lately I have been branching out into other things that can be tossed into the food processor, spun around into deliciousness and be sitting on a cracker or a piece of celery 5 minutes later. So here’s the latest one, which is a lovely fluffy concoction of cheddar cheese, horseradish, white wine and a few other goodies.