This recipe for potted cheese is one that is indelibly etched in my childhood memories. My mama would often make it for dinner parties, and I remember my brother and I being allowed to stay up late in our pajamas to help pass the hors d’oeuvres, which included rumaki, pineapple chunks wrapped in bacon, and this potted cheese. It was the height of elegance, and while we had to go to bed before the main course so I don’t have any intel on what that tended to be (maybe my mama will leave a comment and enlighten us) I still remember the deliciousness that was this tangy spreadable cheese in its cute little pot. Let’s go back in time and make it!
Here’s why this recipe for chicken with bacon mustard sauce is my best friend this time of year. The heat has clicked on for real now in my house. The fireplace is doing its warm and cozy thing. THERE IS FROST OUTSIDE. And so all I want are hearty, warm-you-up suppers…all thought of salad has vanished from my mind. The problem is, so much of the warm and wonderful hearty fare is full of butter and cream and other delights, and with the holidays coming up I am trying to be mindful that this might not be the best plan for everyday supper.
So what’s a comfort-food loving girl to do? This chicken with bacon mustard sauce, that’s what. Let’s make it!
Oh, this creamy, dreamy mustard beef stew! It’s scrumptiously hearty with a thick creamy sauce, filled with tender chunks of beef and carrot, pieces of bacon, and just a hint of zesty mustard to give the whole thing a nice little zing. It’s warm. It’s wonderful. It’s going to make your weekend all kinds of delicious…let’s make it!
So, I should start this discussion of potato salad with bacon and parsley by admitting that I am not the world’s biggest potato salad fan. Frankly, if I am going to spend my carbs on a side dish, I like it to involve pasta or rice or even corn. And those potato salads with sour cream and mayo — well, they are just a little heavy for me. But every once in a while I run across a new recipe that compels me to try another potato salad recipe in the hopes of finding one that I really like. And this one…I really like! Adorable baby potatoes, fresh parsley and, of course, BACON. It was a potato salad that had me at hello…let’s make it!
I have been making this elegant and easy little recipe for Dijon shrimp scampi ever since the Southern husband and I got married, so we are literally talking decades now. It’s great for weekday dinners when you want to make something quick and tasty, but it is also perfect for a little (or big) dinner party, because it has a lovely little sauce that looks and tastes very ooh-la-la. And I’m here to tell you that ooh-la-la is just as important when it’s just you and your decades-long honey as it is when you are throwing a dinner party. So with that in mind, let’s make it!
There is nothing easier to make and better for you than a nice piece of roasted salmon. Seriously, it’s 15 minutes from fridge to table, and salmon is a power food (and the best kind to buy is wild Alaskan salmon, if you can find it). But as wonderful as it is, plain roasted salmon can be, well, plain. Which is where this recipe for salmon with rosemary balsamic sauce comes in. While your delicious, nutritious salmon is roasting away, you can be whipping up this incredibly flavorful sauce that will make your kitchen smell all kinds of wonderful and your salmon taste all kinds of good. Ready to jazz up your salmon supper? Let’s make it!